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00:00:01,367 --> 00:00:02,400
Tonight on
Guy's Grocery Games,
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00:00:02,400 --> 00:00:04,066
we're doing something
we've never done before.
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00:00:04,066 --> 00:00:05,867
10 pounds, exactly.
Not very much, though, huh?
4
00:00:05,867 --> 00:00:07,166
Sure isn't.
5
00:00:07,166 --> 00:00:09,567
But you know what?
These chefs will have
to turn this 10 pounds
6
00:00:09,567 --> 00:00:11,500
of groceries into
a satisfying lunch.
7
00:00:11,500 --> 00:00:13,367
Plus, Hunter,
an impressive dinner.
8
00:00:13,367 --> 00:00:15,000
-You got to recheck this.
-Yeah, yeah.
9
00:00:15,000 --> 00:00:16,367
No way.
10
00:00:16,367 --> 00:00:18,066
Yeah, actually, yes way.
11
00:00:18,066 --> 00:00:20,400
This really is
a game of ounces.
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00:00:20,400 --> 00:00:22,567
All of this.
So exciting.
13
00:00:22,567 --> 00:00:24,166
It's 10 pounds, two rounds,
14
00:00:24,166 --> 00:00:25,667
right now on
Guy's Grocery Games.
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00:00:25,667 --> 00:00:26,667
-You got this.
-I got most of it.
16
00:00:26,667 --> 00:00:28,166
I got most of it.
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00:00:31,867 --> 00:00:33,467
So let's meet tonight's chefs.
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00:00:33,467 --> 00:00:35,000
First up, we have
Drew Keane,
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00:00:35,000 --> 00:00:37,867
the Chicago chef
de cuisine who left behind
a career in music
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00:00:37,867 --> 00:00:40,700
to work for one of
the biggest culinary
rock stars
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00:00:40,700 --> 00:00:43,300
there is,
Chef Stephanie Izard.
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00:00:43,300 --> 00:00:44,867
[Drew] I was in
a pretty popular
punk rock band
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00:00:44,867 --> 00:00:46,567
on the East Coast
for a very long time,
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00:00:46,567 --> 00:00:49,000
then realized sometimes music
doesn't pay all the bills.
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Cooking is always
something I did.
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00:00:50,567 --> 00:00:52,667
So when presented with
the opportunity,
I jumped on it.
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00:00:52,667 --> 00:00:54,667
-You work for the GOAT.
-You know it, baby.
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00:00:54,667 --> 00:00:56,667
We call Stephanie mom
in the GOAT world,
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00:00:56,667 --> 00:00:59,767
and I was told that
I cannot be on the show
and embarrass mom.
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00:00:59,767 --> 00:01:01,200
So we have to take it home.
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00:01:01,200 --> 00:01:03,867
Next, Sherry Grimes,
the executive chef
who has been
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00:01:03,867 --> 00:01:07,767
highlighted in Thrillist,
Time Out, and Eater NYC.
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00:01:07,767 --> 00:01:10,767
I own a place called
Pig & Butter on the Lower
East Side of New York City.
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00:01:10,767 --> 00:01:12,900
It's a mixture of
Asian, Southern,
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00:01:12,900 --> 00:01:14,467
and also Mexican flavors.
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00:01:14,467 --> 00:01:17,300
I basically follow the beat of
my own drum, and I like that.
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00:01:17,300 --> 00:01:19,667
Go get them, Chef.
Go get them.
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00:01:19,667 --> 00:01:22,600
Then there's
Hisham Abdelfattah,
the executive chef
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00:01:22,600 --> 00:01:25,166
from San Jose who created
a halal Mexican restaurant
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00:01:25,166 --> 00:01:28,967
that honors his beliefs
and his favorite cuisine.
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00:01:28,967 --> 00:01:32,367
[Hisham]
At El Halal Amigos, we serve
authentic halal Mexican food.
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That means all the meats
we use is within
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00:01:34,667 --> 00:01:37,867
the dietary restrictions
of Islam.
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00:01:37,867 --> 00:01:39,767
There was a gap that
needed to be bridged
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00:01:39,767 --> 00:01:42,100
between Islam
and Mexican cooking.
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00:01:42,100 --> 00:01:43,533
And what better than tacos?
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00:01:45,467 --> 00:01:49,000
And finally, Milena Pagan,
the James Beard Award nominee
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00:01:49,000 --> 00:01:51,266
from Rhode Island
who uses her MIT degree
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00:01:51,266 --> 00:01:53,667
in chemical engineering
to perfect the recipes
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00:01:53,667 --> 00:01:55,467
at her Puerto Rican
restaurant.
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[Milena] I never expected
to get into MIT.
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00:01:58,400 --> 00:02:01,467
I never expected to get
the James Beard nomination.
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00:02:01,467 --> 00:02:04,500
I just, like, work really hard
all the time.
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00:02:04,500 --> 00:02:06,800
At Little Sister, I would
say we are known
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00:02:06,800 --> 00:02:09,200
for our home-style
Puerto Rican cooking.
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00:02:09,200 --> 00:02:13,066
My approach is more is more,
but done with taste and class.
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You know what I mean?
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00:02:14,066 --> 00:02:16,166
-There you go, Chef.
Go get them.
-What's up?
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00:02:16,166 --> 00:02:19,200
All right, chefs. We are
so fortunate that you're here,
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00:02:19,200 --> 00:02:22,367
because tonight we have two
rounds of challenging games
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00:02:22,367 --> 00:02:24,767
that require chefs
of your level to pull it off
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00:02:24,767 --> 00:02:26,500
with everything they got.
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00:02:26,500 --> 00:02:28,367
The chef with the lowest
scoring dish at the end of
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00:02:28,367 --> 00:02:30,867
round one, unfortunately,
will be checking out early.
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00:02:30,867 --> 00:02:33,367
But the chef with
the highest combined score
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00:02:33,367 --> 00:02:36,000
at the end of two rounds,
well, you get to shop
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Flavortown market
for up to $20,000.
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-Yeah, let's go. Let's go.
-Whoo!
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00:02:39,867 --> 00:02:41,100
All right.
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00:02:41,100 --> 00:02:46,066
Tonight, you will be shopping
and cooking in total darkness.
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00:02:46,467 --> 00:02:48,567
-What?
-[laughs]
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Total darkness.
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-[Hunter] What's going on?
-Hey.
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00:02:51,467 --> 00:02:52,500
What are you doing?
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00:02:52,500 --> 00:02:53,467
-New challenges.
-Hi, chefs.
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00:02:53,467 --> 00:02:54,800
You're cooking
in total darkness.
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00:02:54,800 --> 00:02:56,467
-No.
-Yeah.
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00:02:56,467 --> 00:02:58,367
Total darkness.
Shopping, cooking.
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00:02:58,367 --> 00:02:59,667
This is not what
we talked about.
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00:02:59,667 --> 00:03:01,900
You said you want to do
something like with 10.
81
00:03:01,900 --> 00:03:04,767
-Oh, I did say 10.
-Like 10 out of 10,
it was hard.
82
00:03:04,767 --> 00:03:07,066
-10 out of 10, hard.
-I know what it was.
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It was 10 pounds.
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00:03:08,200 --> 00:03:09,567
We're going to let them shop
for 10 pounds.
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-10 pounds.
-There you go.
86
00:03:11,100 --> 00:03:12,767
I see.
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00:03:12,767 --> 00:03:14,967
And I know what
you're thinking,
10 pounds is a lot.
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00:03:14,967 --> 00:03:17,700
No. The total ingredients
you get for both meals
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00:03:17,700 --> 00:03:20,934
combined, 10 pounds.
90
00:03:21,567 --> 00:03:22,867
Here's what's going to happen.
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00:03:22,867 --> 00:03:25,000
For your first meal,
I want you to make
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00:03:25,000 --> 00:03:26,767
a hearty, hot lunch.
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00:03:26,767 --> 00:03:28,867
Ooh, hearty, hot lunch.
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00:03:28,867 --> 00:03:30,867
A warm and satisfying
midday meal.
95
00:03:30,867 --> 00:03:32,600
You know what
we're talking about, okay?
96
00:03:32,600 --> 00:03:34,567
Now, you can shop
for anything you want.
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00:03:34,567 --> 00:03:37,533
But if you grab seven
pounds of groceries,
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00:03:38,600 --> 00:03:41,100
you could only shop
in the next round
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00:03:41,100 --> 00:03:42,700
for three pounds of groceries.
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00:03:42,700 --> 00:03:44,266
10 pounds total.
101
00:03:44,266 --> 00:03:46,266
Now, I'm not going
to tell you what
the second round is, okay?
102
00:03:46,266 --> 00:03:49,967
So the stuff in the first
round, does it carry over?
103
00:03:49,967 --> 00:03:51,200
Yeah, it carries over.
104
00:03:51,200 --> 00:03:52,667
-It carries over, Hunter.
-Okay.
105
00:03:52,667 --> 00:03:54,367
You have 30 minutes
to shop, weigh,
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00:03:54,367 --> 00:03:58,500
and prepare your plate
of your hearty, hot lunch.
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Here's the one thing
I want you to remember.
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There are three rules
to Flavortown.
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Well, two of the rules
you have to pay attention to.
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00:04:04,967 --> 00:04:07,767
But there is one rule
you will go home if you don't.
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00:04:08,266 --> 00:04:09,934
And that...
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00:04:13,066 --> 00:04:14,634
Oh, okay. Okay.
113
00:04:16,100 --> 00:04:17,567
Three rules of Flavortown.
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00:04:17,567 --> 00:04:18,734
That was a good one.
115
00:04:20,867 --> 00:04:23,400
Oh, 10 pounds for
two rounds
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doesn't really leave you
a lot of room.
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00:04:25,266 --> 00:04:27,166
'Cause when
you're thinking hearty,
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00:04:27,166 --> 00:04:29,100
you're thinking
something heavy.
119
00:04:29,100 --> 00:04:31,000
Oh, my God.
Where's the peeled garlic?
120
00:04:31,000 --> 00:04:33,200
Going back to my roots
in Puerto Rico,
121
00:04:33,200 --> 00:04:36,634
I'm going to make shrimp in
salsa criolla with some rice.
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00:04:37,367 --> 00:04:38,667
Okay.
123
00:04:38,667 --> 00:04:42,667
Salsa criolla is garlic,
onions, different kinds
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of peppers, some cilantro,
some tomato paste.
125
00:04:45,867 --> 00:04:47,834
That's going to be
simple and hearty.
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00:04:48,367 --> 00:04:50,100
Really running.
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00:04:50,100 --> 00:04:51,767
I'm looking to split about
half of the weight for
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00:04:51,767 --> 00:04:53,934
the first round, half of
the weight for
the second round.
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00:04:54,467 --> 00:04:56,166
Bouillon cubes.
130
00:04:57,166 --> 00:04:59,166
The Sazon packets
are super light in weight,
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00:04:59,166 --> 00:05:01,467
but they pack a punch
in flavor.
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00:05:01,767 --> 00:05:02,867
Okay.
133
00:05:02,867 --> 00:05:05,100
So we're dropping them in,
and let's see what we got.
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00:05:05,100 --> 00:05:06,700
You're at four pounds already.
135
00:05:06,700 --> 00:05:07,667
-Really?
-Yeah.
136
00:05:07,667 --> 00:05:09,400
Okay. Hang on.
I'll let it.
137
00:05:09,400 --> 00:05:12,266
So I got to think a little bit
about going a little bit
lighter,
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00:05:12,266 --> 00:05:13,767
but heavy on the flavor.
139
00:05:13,767 --> 00:05:14,734
I don't need this.
140
00:05:15,767 --> 00:05:17,200
All right. Okay.
141
00:05:17,200 --> 00:05:19,300
So that'll be at five
and three-quarters.
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00:05:19,300 --> 00:05:20,266
-Is that what you want?
-I'll take it.
143
00:05:20,266 --> 00:05:21,867
Yeah. All right.
144
00:05:21,867 --> 00:05:23,100
Can I just dump it?
145
00:05:23,100 --> 00:05:24,333
Good. Yeah, dump it.
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00:05:26,100 --> 00:05:27,667
-Sorry.
-Not the entire thing.
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00:05:27,667 --> 00:05:29,400
I got you. Hold on.
I got you.
148
00:05:29,400 --> 00:05:31,867
You almost knocked it
all over.
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00:05:31,867 --> 00:05:33,467
Sorry. I'm in a rush.
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00:05:33,767 --> 00:05:34,700
Woo!
151
00:05:34,700 --> 00:05:36,467
Swerving. Hearty lunch.
152
00:05:37,266 --> 00:05:39,467
I absolutely love
fried chicken.
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00:05:39,467 --> 00:05:41,000
I didn't want to add
all that bone weight,
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00:05:41,000 --> 00:05:43,000
so I went with
the boneless,
skinless chicken thighs,
155
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which you get more
than enough for this round
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and next round.
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00:05:46,066 --> 00:05:49,567
I'm thinking fried
chicken biscuit
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and black pepper gravy.
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00:05:51,000 --> 00:05:53,100
Let's go with this one.
160
00:05:53,100 --> 00:05:55,767
I'm known for aggressively
seasoned food, high acid.
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00:05:55,767 --> 00:05:58,166
So I grabbed that seasoned
rice wine vinegar.
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00:05:59,100 --> 00:06:00,967
Boy, buying something
in a glass bottle,
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00:06:00,967 --> 00:06:02,100
that is a lot of weight.
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00:06:02,100 --> 00:06:03,467
Let's get some cubes.
165
00:06:03,467 --> 00:06:05,166
Kewpie mayo for that umami.
166
00:06:05,166 --> 00:06:07,066
Let's get a little something
to spice this up.
167
00:06:07,066 --> 00:06:09,367
Peppers aren't very heavy.
168
00:06:09,367 --> 00:06:11,266
Some Fresnos.
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00:06:11,266 --> 00:06:13,500
Scale-wise, let's go see
where we're at.
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00:06:13,500 --> 00:06:14,967
What's up, man?
171
00:06:14,967 --> 00:06:16,667
-All right, so you're way
over your eight pounds.
-That's eight pounds.
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00:06:16,667 --> 00:06:19,667
-So you're 8-3, okay, yeah.
-No way.
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00:06:19,667 --> 00:06:21,266
Let's get rid of this.
174
00:06:21,266 --> 00:06:23,900
So I take out
rice wine vinegar,
and that Kewpie mayo.
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00:06:23,900 --> 00:06:26,767
I'm just going to make sure
that my gravy is super,
super rich.
176
00:06:26,767 --> 00:06:28,000
-5 and quarter?
-Yeah.
177
00:06:28,000 --> 00:06:29,767
-All right, you're good to go.
-All right.
178
00:06:31,000 --> 00:06:33,600
Sesame seed oil.
Where are you?
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00:06:33,600 --> 00:06:36,266
10 pounds of ingredients
for two rounds,
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00:06:36,266 --> 00:06:37,967
which is pretty scary.
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00:06:37,967 --> 00:06:39,867
When I think of hearty,
I think of fried chicken
with cornbread.
182
00:06:39,867 --> 00:06:40,767
Okay.
183
00:06:40,767 --> 00:06:43,300
My game plan is
to get protein that
184
00:06:43,300 --> 00:06:45,367
I could use for
the entire day.
185
00:06:45,367 --> 00:06:47,567
Bacon, because I love
to cook with bacon.
186
00:06:47,567 --> 00:06:50,467
I'm grabbing eggs,
and I'm grabbing milk.
187
00:06:50,467 --> 00:06:52,900
I'm grabbing Sazon to
season the chicken with.
188
00:06:52,900 --> 00:06:54,400
It's really bright and light.
189
00:06:54,400 --> 00:06:56,200
And syrup.
190
00:06:56,200 --> 00:06:58,600
Some sweetness
to top my dish with.
191
00:06:58,600 --> 00:07:00,467
-Chef, how are we doing?
-Good. How are you?
192
00:07:00,467 --> 00:07:02,066
Did you need
all that milk, too?
193
00:07:02,066 --> 00:07:03,100
Uh, no.
194
00:07:03,100 --> 00:07:04,367
That's too heavy.
195
00:07:04,367 --> 00:07:06,400
There you got seven
and a quarter getting
rid of the milk.
196
00:07:06,400 --> 00:07:08,166
I want to use that
for my cornbread,
197
00:07:08,166 --> 00:07:09,500
so I just said forget
about it.
198
00:07:09,500 --> 00:07:10,667
No milk at all.
199
00:07:10,667 --> 00:07:11,767
I'll just go with this.
200
00:07:11,767 --> 00:07:15,500
I'm going into round two
with only 2.75 pounds left.
201
00:07:15,500 --> 00:07:16,600
[whistles]
202
00:07:18,367 --> 00:07:21,467
[Hisham] A hearty hot lunch
to me has to be tacos.
203
00:07:21,467 --> 00:07:22,467
Chicken, chicken.
204
00:07:22,467 --> 00:07:25,367
Pastora is generally
made with pork.
205
00:07:25,367 --> 00:07:27,867
But being a halal restaurant
and a halal chef,
206
00:07:27,867 --> 00:07:31,266
the halal dietary restrictions
restricts us from eating pork.
207
00:07:31,266 --> 00:07:33,900
So I'm going to use
halal chicken thigh.
208
00:07:33,900 --> 00:07:35,967
I have no idea how
much this weighs.
209
00:07:35,967 --> 00:07:38,400
Mexican food uses
so many ingredients.
210
00:07:38,400 --> 00:07:39,500
Cilantro.
211
00:07:39,500 --> 00:07:41,200
So it's really, really hard.
212
00:07:41,200 --> 00:07:43,000
And you've got to think
about your next dish.
213
00:07:43,000 --> 00:07:44,500
And I don't know
what that's going to be.
214
00:07:44,500 --> 00:07:45,867
Some Monterey cheese.
215
00:07:46,867 --> 00:07:47,900
[mimics brakes squealing]
216
00:07:47,900 --> 00:07:49,000
You know what I mean?
217
00:07:49,000 --> 00:07:51,400
I'm going to grab dried
chilies for the marinade.
218
00:07:51,400 --> 00:07:52,300
[Guy] Here's a great idea.
219
00:07:52,300 --> 00:07:54,100
The chilies got a ton
of flavor to them,
220
00:07:54,100 --> 00:07:56,467
and they're dry, meaning
they're really lightweight.
221
00:07:56,467 --> 00:07:59,166
[Hisham] Pineapples are
necessary for a pastor taco.
222
00:07:59,166 --> 00:08:02,567
Pineapples? Pineapple?
Pineapples are freaking heavy.
223
00:08:02,567 --> 00:08:04,200
And here I see oranges.
224
00:08:04,200 --> 00:08:05,367
Oranges are lighter.
225
00:08:05,367 --> 00:08:07,867
I know you can make pastor
marinade with orange juice.
226
00:08:07,867 --> 00:08:09,900
I've never done this before,
but let's try it.
227
00:08:09,900 --> 00:08:11,400
All right, baby.
I think we got it.
228
00:08:11,400 --> 00:08:13,000
All right, Chef.
229
00:08:13,000 --> 00:08:14,667
-All right.
-Here we go.
230
00:08:14,667 --> 00:08:16,367
Okay.
Okay, three pounds.
231
00:08:16,367 --> 00:08:18,600
-[grunts]
-You got five there.
232
00:08:18,600 --> 00:08:21,000
-I can reuse some of these.
-Seven?
233
00:08:21,000 --> 00:08:22,767
-Screw it. Let's go.
-All right.
234
00:08:22,767 --> 00:08:24,900
[Hisham] Right now, all I have
is three pounds
235
00:08:24,900 --> 00:08:26,166
to cook for the second round.
236
00:08:26,166 --> 00:08:27,200
Eesh.
237
00:08:27,200 --> 00:08:29,166
-Oh, thank you. Let's go.
-All right.
238
00:08:29,166 --> 00:08:31,767
So here to taste dishes
and discuss weighty issues
239
00:08:31,767 --> 00:08:33,700
is our distinguished
panel of judges.
240
00:08:33,700 --> 00:08:36,266
First, we have executive
chef, Chopped champ,
241
00:08:36,266 --> 00:08:39,467
and premier pasta pro,
the one and only
Chef Joe Sasto.
242
00:08:39,467 --> 00:08:40,967
Yeah.
243
00:08:40,967 --> 00:08:44,367
Baller, Boston restaurateur,
and the champ of
Tournament of Champions 3,
244
00:08:44,367 --> 00:08:46,066
-the one and only Sweet T.
-Hey, hey.
245
00:08:46,066 --> 00:08:48,166
Chef Tiffani Faison.
Woo, woo, woo, woo, woo.
246
00:08:48,166 --> 00:08:52,266
Acclaimed chef,
culinary world record holder,
and cookbook author,
247
00:08:52,266 --> 00:08:54,967
also super dad, the one
and only Chef Jet Tila.
248
00:08:54,967 --> 00:08:56,767
All right, 10 pounds.
249
00:08:56,767 --> 00:09:00,200
I think the key here
is to look at anything
250
00:09:00,200 --> 00:09:01,767
that you have in your station.
251
00:09:01,767 --> 00:09:06,100
Sugar, flour, acid,
butter, seasonings.
252
00:09:06,100 --> 00:09:07,600
I would build my menu
from that.
253
00:09:07,600 --> 00:09:08,934
-[Jet] You're
absolutely right.
-Yeah.
254
00:09:09,467 --> 00:09:10,767
[Guy] 25 minutes.
255
00:09:10,767 --> 00:09:13,900
[Tiffani] Hisham spent
seven pounds.
He only has three left.
256
00:09:13,900 --> 00:09:16,000
[Joe] That's a huge risk,
without knowing what
257
00:09:16,000 --> 00:09:17,500
he has to make
in the second round.
258
00:09:17,500 --> 00:09:20,967
The positive about Hisham
is he's in his wheelhouse.
259
00:09:20,967 --> 00:09:23,867
-Yeah.
-His restaurant
is halal Mexican.
260
00:09:23,867 --> 00:09:26,400
All right, we're making
the pastor sauce here,
261
00:09:26,400 --> 00:09:29,266
-the marinade for the chicken.
-So you got the chiles.
262
00:09:29,266 --> 00:09:31,066
-What's going on?
-I got them boiling over here.
263
00:09:31,066 --> 00:09:32,600
-Okay.
-And I'm going to
throw them inside
264
00:09:32,600 --> 00:09:34,367
of the blender to start
my marinade.
265
00:09:34,367 --> 00:09:37,166
-Got it.
-[Hisham] I have to put in
some achiote,
266
00:09:37,166 --> 00:09:40,500
vinegar, garlic,
oregano, cumin.
267
00:09:40,500 --> 00:09:43,367
Oh, and you also need
pineapples.
268
00:09:43,367 --> 00:09:45,800
I only got one orange
to work with.
269
00:09:45,800 --> 00:09:48,467
I really, that pineapple
was just way too heavy.
270
00:09:48,467 --> 00:09:50,567
-But you need that pineapple.
-I do need the pineapple.
271
00:09:50,567 --> 00:09:52,166
I do. I'm just going to take
as much juice as I can.
272
00:09:52,166 --> 00:09:53,767
I mean, that's tough
to get that marinade.
273
00:09:53,767 --> 00:09:57,066
Al Pastor without pineapple
is a little tough to claim.
274
00:09:57,066 --> 00:09:58,166
Pure panic.
275
00:09:58,166 --> 00:10:00,000
You need pineapples, man.
276
00:10:00,000 --> 00:10:02,867
[whistles] Two and a half
pounds for a pineapple.
277
00:10:02,867 --> 00:10:04,233
Yikes.
278
00:10:10,166 --> 00:10:12,567
[Guy] 23 minutes, 23 left.
279
00:10:12,567 --> 00:10:15,400
Hisham was looking for
a pineapple for his al pastor,
280
00:10:15,400 --> 00:10:17,934
which al pastor and pineapple
are like hand in hand.
281
00:10:17,934 --> 00:10:19,867
But the pineapple weighs
two and a half pounds.
282
00:10:19,867 --> 00:10:22,367
I mean, that's one quarter of
the 10 pounds that he's got.
283
00:10:22,367 --> 00:10:24,967
The oranges are kind of
a twist on the traditional
284
00:10:24,967 --> 00:10:26,533
pineapples that you put
on top.
285
00:10:28,033 --> 00:10:30,567
I mean, half a pound.
Hey, Chef.
286
00:10:30,567 --> 00:10:33,467
-Yes, sir.
-Can of pineapples,
a half a pound.
287
00:10:33,467 --> 00:10:35,266
I'll take it. Half pound.
288
00:10:35,266 --> 00:10:38,500
Hunter, put him down for,
Hisham for a half a pound.
289
00:10:38,500 --> 00:10:40,667
-Thank you so much, Chef.
-You bet, brother.
290
00:10:43,667 --> 00:10:45,467
Frickin' amazing.
291
00:10:45,467 --> 00:10:49,266
Take chicken, marinate it,
then I throw it on the grill.
292
00:10:49,266 --> 00:10:50,734
Come on, baby.
Come on, baby.
293
00:10:50,734 --> 00:10:53,500
Hearty hot lunch. So things
have to weigh nothing
294
00:10:53,500 --> 00:10:56,367
and impactfully
be very hearty.
295
00:10:56,367 --> 00:10:58,567
First thing I'm going
to get started on is my rice.
296
00:10:58,567 --> 00:11:00,567
I don't want to do
just plain white rice.
297
00:11:00,567 --> 00:11:04,166
I'm adding some cilantro,
some garlic,
298
00:11:04,166 --> 00:11:06,834
and some chicken
bouillon cube.
299
00:11:06,834 --> 00:11:08,266
Let's see what happens there.
300
00:11:08,266 --> 00:11:09,400
While my rice is cooking,
301
00:11:09,400 --> 00:11:11,266
I'm going to start
building my sauce.
302
00:11:11,266 --> 00:11:14,567
-I got to go, go, go, go, go.
-All right, Melina,
after you wrecked
303
00:11:14,567 --> 00:11:17,967
-my scale, what are you--
-[laughing] I'm sorry.
304
00:11:17,967 --> 00:11:19,033
What are you making?
305
00:11:19,033 --> 00:11:21,667
I'm going to make for you
camarones con salsa criolla.
306
00:11:21,667 --> 00:11:24,767
So that's shrimp in a tomato,
pepper, onion, garlic sauce.
307
00:11:24,767 --> 00:11:26,367
I have some minute rice going.
308
00:11:26,367 --> 00:11:28,200
And I'm going to fry some
plantains for you as well.
309
00:11:28,200 --> 00:11:29,166
That's fantastic.
310
00:11:29,166 --> 00:11:30,300
-Yep.
-Okay, good luck.
311
00:11:30,300 --> 00:11:32,166
Thank you.
312
00:11:32,166 --> 00:11:33,767
I got to calm down
a little bit.
313
00:11:33,767 --> 00:11:35,166
The sauce is where
I'm going to lean into
314
00:11:35,166 --> 00:11:38,567
my pantry items,
cumin, paprika.
315
00:11:38,567 --> 00:11:39,867
[Joe] I love what she's doing.
316
00:11:39,867 --> 00:11:42,066
Tons of different aromatics,
all really light things.
317
00:11:42,066 --> 00:11:44,200
Garlic, herbs, tomato paste.
318
00:11:44,200 --> 00:11:47,300
-Not taking up any of
the weight, but bring tons...
-Yeah.
319
00:11:47,300 --> 00:11:49,433
-...of flavor into
a small little pot.
-Mm-hmm.
320
00:11:50,033 --> 00:11:51,567
The time is really flying.
321
00:11:53,400 --> 00:11:56,467
I'm going to make a little
savory chicken biscuit
322
00:11:58,367 --> 00:12:00,834
with a little country gravy,
I think.
323
00:12:00,834 --> 00:12:02,767
Maybe like a light pickled
Fresno here.
324
00:12:02,767 --> 00:12:06,066
So the first thing I do is get
on this fried chicken.
325
00:12:06,066 --> 00:12:07,367
Season this flour up.
326
00:12:07,967 --> 00:12:09,367
Garlic in there.
327
00:12:09,367 --> 00:12:11,867
I really wanted
to utilize the pantry items,
328
00:12:11,867 --> 00:12:14,667
paprika, the cayenne.
329
00:12:14,667 --> 00:12:16,567
Growing up, family dinner
was always a thing.
330
00:12:16,567 --> 00:12:19,200
It's something I never saw
myself doing professionally
331
00:12:19,200 --> 00:12:21,266
'cause I was so interested
in playing music.
332
00:12:21,266 --> 00:12:22,500
But then I was offered
the opportunity to do it
333
00:12:22,500 --> 00:12:24,467
professionally and work
my way up.
334
00:12:24,467 --> 00:12:26,834
And it was just really great
to embrace something
335
00:12:26,834 --> 00:12:28,500
that was originally
a hobby into a passion.
336
00:12:28,500 --> 00:12:30,734
I'm just going to try to pound
the chicken thigh
337
00:12:30,734 --> 00:12:32,834
into the flour so it gets
really nice and crispy.
338
00:12:38,066 --> 00:12:39,300
[Guy] All right, Chef,
what's on the menu?
339
00:12:39,300 --> 00:12:42,500
Fried chicken on cornbread
with bacon and a runny
fried egg.
340
00:12:42,500 --> 00:12:43,567
[Guy] What are we
making up here?
341
00:12:43,567 --> 00:12:44,934
-My batter.
-For the fried chicken?
342
00:12:44,934 --> 00:12:47,367
Yes. It has garlic,
cornstarch, and flour.
343
00:12:47,367 --> 00:12:49,367
I add Sazon,
give it some kick.
344
00:12:49,367 --> 00:12:51,200
Okay.
345
00:12:51,200 --> 00:12:54,367
I use this type of batter
because it has
346
00:12:54,367 --> 00:12:56,166
a certain crisp
to the chicken.
347
00:12:56,166 --> 00:12:57,767
It's amazing.
348
00:12:57,767 --> 00:12:59,400
I'd like to win very badly.
349
00:12:59,400 --> 00:13:01,934
And also, I was told,
don't come home
if I don't win.
350
00:13:03,567 --> 00:13:05,367
I would take the money
and actually take
351
00:13:05,367 --> 00:13:07,734
a well-deserved vacation
with my partner.
352
00:13:07,734 --> 00:13:10,266
She's the one that
inspired me 12 years ago
353
00:13:10,266 --> 00:13:11,600
to open my first restaurant.
354
00:13:11,600 --> 00:13:13,900
She's like my main
total support.
355
00:13:15,467 --> 00:13:17,433
16 minutes. Sixteen.
356
00:13:21,266 --> 00:13:24,266
I'm going to cut it up,
and I'm going to put it
on the griddle. [whistles]
357
00:13:24,266 --> 00:13:26,400
So you took all the chicken
into al pastor?
358
00:13:26,400 --> 00:13:27,767
-Yes.
-Okay.
359
00:13:27,767 --> 00:13:29,367
[Hisham] I used all of it.
360
00:13:29,367 --> 00:13:30,400
Just get past the first round.
361
00:13:30,400 --> 00:13:32,033
We'll figure it out
the next one.
362
00:13:32,033 --> 00:13:33,767
Next, I'm working
on my Mexican salad.
363
00:13:33,767 --> 00:13:35,567
Okay.
We're there.
364
00:13:35,567 --> 00:13:38,033
I'm planning to make
a salad to put on top.
365
00:13:38,033 --> 00:13:40,166
Cilantro, the onions,
some jalapenos,
366
00:13:40,166 --> 00:13:42,367
put some of the orange slices
in there.
367
00:13:42,367 --> 00:13:43,967
That tastes good.
The team that works
368
00:13:43,967 --> 00:13:46,467
with me has worked with me
for a long time.
369
00:13:46,467 --> 00:13:49,166
Without their help,
there wouldn't be
an El Halal Amigos.
370
00:13:49,166 --> 00:13:50,600
That's the whole reason why
I want to win.
371
00:13:50,600 --> 00:13:51,667
It's for all of us.
372
00:13:51,667 --> 00:13:53,266
I think everybody's going
to be super proud.
373
00:13:56,000 --> 00:13:58,166
-How we looking, Chef?
-You know, I'm feeling good.
374
00:13:58,166 --> 00:14:00,166
Okay.
How'd your rice turn out?
375
00:14:00,166 --> 00:14:02,166
You know what?
It looks respectable.
376
00:14:02,166 --> 00:14:04,266
-Okay.
-[Milena] While my sauce
is coming together,
377
00:14:04,266 --> 00:14:05,667
I'm going to add the shrimp.
378
00:14:05,667 --> 00:14:08,066
The Sazon packets
are super light in weight,
379
00:14:08,066 --> 00:14:09,867
but they pack a punch
in flavor.
380
00:14:09,867 --> 00:14:12,300
Maybe a little bit of this.
381
00:14:12,300 --> 00:14:14,667
I'm cooking them in the sauce
instead of cooking them
382
00:14:14,667 --> 00:14:17,166
separately so that
they'll retain
their moistness.
383
00:14:18,567 --> 00:14:20,533
Next, I want to work
on my plantains.
384
00:14:21,166 --> 00:14:22,667
Okay, plantains in.
385
00:14:22,667 --> 00:14:25,467
Preparing them in this way,
I can put something crunchy
386
00:14:25,467 --> 00:14:26,367
on the plate.
387
00:14:26,367 --> 00:14:28,734
I got to smash these.
388
00:14:30,567 --> 00:14:31,734
Oh.
389
00:14:36,033 --> 00:14:38,567
[Drew] Golden brown is usually
what you like to go for here.
390
00:14:38,567 --> 00:14:39,867
Chicken's out of the fryer.
391
00:14:39,867 --> 00:14:41,200
It's fried chicken.
It looks pretty good.
392
00:14:41,200 --> 00:14:42,867
[Drew] I have
the pickles pickling.
393
00:14:42,867 --> 00:14:43,867
[Guy] How are
we looking, Chef?
394
00:14:43,867 --> 00:14:45,300
[Drew] We got chicken
on biscuits.
395
00:14:45,300 --> 00:14:47,333
-They look like they're ready.
-[whistles]
396
00:14:47,834 --> 00:14:48,934
That's hot.
397
00:14:48,934 --> 00:14:51,100
Next thing, I need to get
focused on this country gravy.
398
00:14:51,100 --> 00:14:52,667
A little country gravy here.
399
00:14:52,667 --> 00:14:54,467
Primarily using all
the stuff that's already
400
00:14:54,467 --> 00:14:56,033
on the station
and did not add
401
00:14:56,033 --> 00:14:58,567
any weight in the basket,
all I really had to buy
402
00:14:58,567 --> 00:14:59,934
was the heavy cream.
403
00:15:00,467 --> 00:15:01,867
What's in the gravy?
404
00:15:01,867 --> 00:15:04,100
Heavy cream, flour,
a little crushed red,
405
00:15:04,100 --> 00:15:06,600
a little vin, and a bunch
of black pepper.
406
00:15:06,600 --> 00:15:07,934
I like black pepper gravy.
407
00:15:11,567 --> 00:15:13,266
That's way too salty.
408
00:15:13,266 --> 00:15:14,867
So with this round's
only one shot, I can't go back
409
00:15:14,867 --> 00:15:16,400
and get more heavy cream.
410
00:15:16,400 --> 00:15:18,567
That umami mayo really
would have helped out.
411
00:15:18,567 --> 00:15:20,100
Had to break a cardinal rule.
412
00:15:20,100 --> 00:15:22,767
I had to add water to
my black pepper gravy
413
00:15:22,767 --> 00:15:24,767
to try and cut through
some of this salt.
414
00:15:24,767 --> 00:15:26,734
Just trying to battle back
the salt.
415
00:15:26,734 --> 00:15:29,066
That might be a little salty.
I hope it's not, though.
416
00:15:29,066 --> 00:15:30,266
Black pepper gravy?
417
00:15:30,266 --> 00:15:32,200
You want to talk about
a cheap turn and burn?
418
00:15:32,200 --> 00:15:33,667
Hey, I'm going
to give you points.
419
00:15:33,667 --> 00:15:35,567
Woo! I should have
played the lottery today,
420
00:15:35,567 --> 00:15:37,166
'cause it worked.
421
00:15:37,166 --> 00:15:39,300
[Sherry] I take
my chicken out. It's great.
422
00:15:39,300 --> 00:15:41,266
It's beautiful,
brightly colored.
423
00:15:41,266 --> 00:15:43,467
She put the Sazon
seasoning packet in there,
424
00:15:43,467 --> 00:15:45,567
which has tons of spices,
annatto.
425
00:15:45,567 --> 00:15:47,200
Gives it that beautiful,
bright color.
426
00:15:47,200 --> 00:15:49,333
That's what makes
cheddar orange.
427
00:15:51,066 --> 00:15:52,834
[Guy] Got a couple eggs going.
What are those for?
428
00:15:52,834 --> 00:15:53,867
Fried chicken and cornbread?
429
00:15:53,867 --> 00:15:55,400
-Yes.
-Okay.
430
00:15:55,400 --> 00:15:58,266
[Sherry] While my eggs
are cooking, I get started on
my cornbread.
431
00:15:58,266 --> 00:16:01,000
I can't use the milk
because it's too heavy,
432
00:16:01,000 --> 00:16:02,667
so I decide to use water.
433
00:16:05,100 --> 00:16:07,033
[Guy] Five minutes!
Five minutes left.
434
00:16:07,033 --> 00:16:08,934
This rice is making
me nervous.
435
00:16:10,467 --> 00:16:12,467
Definitely salted,
that's for sure.
436
00:16:12,467 --> 00:16:15,266
I know that I can stretch it
for the two rounds.
437
00:16:15,266 --> 00:16:17,000
Then I'm going to do
a saucy shrimp.
438
00:16:17,000 --> 00:16:18,500
Shrimp are looking tight.
439
00:16:18,500 --> 00:16:20,567
And then finally, tostones.
440
00:16:20,567 --> 00:16:22,967
We got to get this going.
441
00:16:22,967 --> 00:16:28,166
Biscuit, pickled Fresno,
chicken, biscuit,
442
00:16:28,166 --> 00:16:29,934
gravy right on top.
443
00:16:29,934 --> 00:16:32,500
You got a cream gravy going
on top of Drew's biscuits.
444
00:16:32,500 --> 00:16:33,500
I'm feeling pretty good.
445
00:16:33,500 --> 00:16:34,800
You might be seeing me
in round two.
446
00:16:36,834 --> 00:16:39,467
Chefs, you got two minutes.
Got to be plated in two.
447
00:16:39,467 --> 00:16:40,867
That's good-looking
chicken, Chef.
448
00:16:40,867 --> 00:16:41,767
Thank you.
449
00:16:41,767 --> 00:16:43,000
My cornbread is looking good.
450
00:16:43,000 --> 00:16:44,767
Put my chicken
on my cornbread.
451
00:16:44,767 --> 00:16:46,467
My bacon is looking good.
452
00:16:46,467 --> 00:16:50,867
So I chop it up and distribute
it amongst the plates.
453
00:16:50,867 --> 00:16:52,634
The eggs are really nice.
454
00:16:54,166 --> 00:16:56,100
I add a little bit of syrup
on top of that.
455
00:16:56,100 --> 00:16:58,266
I hit the hearty. I hit
the hot. I hit the lunch.
456
00:16:58,266 --> 00:17:00,500
-What more do you want?
-[Guy] One minute.
457
00:17:00,500 --> 00:17:04,266
I cut up the chicken before
I put the pollo pastor on top.
458
00:17:04,266 --> 00:17:06,100
A Mexican salad to put on top.
459
00:17:06,100 --> 00:17:09,033
I feel like everybody
at home is going to be
super proud of this dish.
460
00:17:09,967 --> 00:17:14,734
Five, four, three, two, one.
461
00:17:14,734 --> 00:17:17,000
-That's it. That is it.
-All right, guys.
462
00:17:17,000 --> 00:17:19,033
-Nice work.
-Woo!
463
00:17:19,767 --> 00:17:20,734
Whoo.
464
00:17:21,467 --> 00:17:23,200
[Guy] All right, chefs,
time to find out
465
00:17:23,200 --> 00:17:24,834
how your hearty lunches fared.
466
00:17:24,834 --> 00:17:27,367
But on a scale of,
let's say, one to 10 pounds,
467
00:17:27,367 --> 00:17:29,166
let's take it to the judges
right this way.
468
00:17:36,000 --> 00:17:38,233
All right, judges,
this is game one
469
00:17:38,233 --> 00:17:41,567
of 10 pounds in...
[clicks tongue] ...two rounds.
470
00:17:41,567 --> 00:17:44,567
Chefs are making you both
a lunch and dinner tonight
471
00:17:44,567 --> 00:17:48,767
with no more than 10 pounds
of ingredients total.
472
00:17:48,767 --> 00:17:52,166
Now, first up,
they had to make
a hearty hot lunch for you.
473
00:17:52,166 --> 00:17:53,667
And up first, Chef Sherry.
474
00:17:53,667 --> 00:17:56,233
So this is fried chicken
on cornbread with
475
00:17:56,233 --> 00:17:59,467
a runny fried egg
and a sweet, smoky bacon.
476
00:17:59,467 --> 00:18:02,266
-Chef, how many pounds?
-Seven and a quarter.
477
00:18:02,266 --> 00:18:05,166
-[all] Ooh!
-But I have a protein
for later.
478
00:18:05,166 --> 00:18:06,667
-A lot of protein.
-You've got a lot
of chicken left.
479
00:18:06,667 --> 00:18:07,567
Yes.
480
00:18:07,567 --> 00:18:09,734
Hello, hearty on a plate.
481
00:18:09,734 --> 00:18:12,266
That fried chicken
that I just want to dive
right into,
482
00:18:12,266 --> 00:18:13,734
it's crispy on the outside.
483
00:18:13,734 --> 00:18:16,000
That cornbread that
you put underneath,
484
00:18:16,000 --> 00:18:18,033
I was really worried
looking at it.
485
00:18:18,033 --> 00:18:20,166
But then I dig in there,
it provides this
486
00:18:20,166 --> 00:18:21,767
really nice starchiness.
487
00:18:21,767 --> 00:18:23,867
I can't believe I'm going
to say this, but it's not
488
00:18:23,867 --> 00:18:27,467
as salty as I want it,
because you have
so much sweet.
489
00:18:27,467 --> 00:18:29,533
So it needs more salt,
especially on that egg,
490
00:18:29,533 --> 00:18:31,133
because you have
some creaminess there.
491
00:18:31,133 --> 00:18:32,967
The gameplay is really
great here.
492
00:18:32,967 --> 00:18:34,867
Using the cornstarch
and the Sazon in the chicken,
493
00:18:34,867 --> 00:18:37,834
like, first of all,
visually, it calls
attention to this chicken.
494
00:18:37,834 --> 00:18:40,667
It says, listen to me,
look at me, eat me, right?
495
00:18:40,667 --> 00:18:42,867
-Thank you.
-[Guy] Up next, Chef Drew.
496
00:18:42,867 --> 00:18:43,900
What do we got, bud?
497
00:18:43,900 --> 00:18:46,066
All right, for my hearty,
hot lunch, we have, like,
498
00:18:46,066 --> 00:18:47,934
a take on a chicken biscuit.
499
00:18:47,934 --> 00:18:49,367
Hang on, why is this
your take on it?
500
00:18:49,367 --> 00:18:50,567
It looks like
a chicken biscuit.
501
00:18:50,567 --> 00:18:52,333
-Yeah.
-Why is it your take?
502
00:18:52,767 --> 00:18:53,767
Because I made it, dude.
503
00:18:53,767 --> 00:18:54,967
-Okay.
-So we got it--
504
00:18:54,967 --> 00:18:56,233
Dude, I'm sorry.
505
00:18:56,233 --> 00:18:59,467
-Let me just get that on film
that you called me dude.
-Whoo!
506
00:18:59,467 --> 00:19:01,934
I need to send this over
to Chef Izard real quick.
507
00:19:01,934 --> 00:19:03,867
It's going down
in Flavortown.
508
00:19:03,867 --> 00:19:05,767
Biscuit, chicken thigh
that's been fried.
509
00:19:05,767 --> 00:19:08,367
And then you got
a country black pepper gravy
510
00:19:08,367 --> 00:19:11,233
and a pickled Fresno in there
to try to cut through some
of that fat.
511
00:19:13,066 --> 00:19:15,834
Your enthusiasm shows
on this plate.
512
00:19:15,834 --> 00:19:17,033
Fry on this chicken is great.
513
00:19:17,033 --> 00:19:18,367
As you can see,
it's cooked through.
514
00:19:18,367 --> 00:19:20,734
I applaud you for
the idea of making gravy
515
00:19:20,734 --> 00:19:22,166
and utilizing the pantry.
516
00:19:22,166 --> 00:19:23,767
But you had extra weight.
517
00:19:23,767 --> 00:19:25,767
So you could have grabbed
something like herbs
518
00:19:25,767 --> 00:19:27,467
to really freshen
this dish up.
519
00:19:27,467 --> 00:19:31,166
Because I don't think those
Fresnos are enough to really
520
00:19:31,166 --> 00:19:33,567
cut through all those
layers of richness.
521
00:19:33,567 --> 00:19:35,567
-Got it. Thank you.
-[Tiffani] Really good idea.
522
00:19:35,567 --> 00:19:37,667
But it suffers from
just a little bit texturally.
523
00:19:37,667 --> 00:19:39,266
It's very bready.
524
00:19:39,266 --> 00:19:41,233
-Got it. Thank you.
-All right.
525
00:19:41,233 --> 00:19:44,233
Up next, Chef Melina,
what do you have for us?
526
00:19:44,233 --> 00:19:47,567
Hi. My hot, hearty meal
for you today is
527
00:19:47,567 --> 00:19:49,367
shrimp in criolla sauce
528
00:19:49,367 --> 00:19:53,033
with some garlic-scented rice
and fried plantain tostones.
529
00:19:54,467 --> 00:19:56,266
[Jet]
It's a very soulful dish.
530
00:19:56,266 --> 00:19:58,367
And you're really smart about
how you played the game.
531
00:19:58,367 --> 00:20:01,867
You understood the assignment.
Like, so, so smart.
532
00:20:01,867 --> 00:20:03,100
When we were watching
you shop and you were, like,
533
00:20:03,100 --> 00:20:05,867
the first to weigh everything
and get back, I thought she,
534
00:20:05,867 --> 00:20:09,100
like, Miss MIT knows
what's up.
535
00:20:09,100 --> 00:20:11,467
-Yes.
-Using the minute rice,
super, super smart.
536
00:20:11,467 --> 00:20:13,567
This tastes like
it's been stewing
537
00:20:13,567 --> 00:20:15,867
-for a really long time,
and it hasn't.
-Thank you.
538
00:20:15,867 --> 00:20:18,433
The shrimp itself is moist.
It's succulent.
539
00:20:18,433 --> 00:20:20,133
It's not overcooked.
540
00:20:20,133 --> 00:20:23,767
I will say it's a big portion.
541
00:20:23,767 --> 00:20:26,367
I would love some more acid or
freshness,
542
00:20:26,367 --> 00:20:29,266
something to really cut
through all that salt
543
00:20:29,266 --> 00:20:30,634
and seasoning
you put in the dish.
544
00:20:31,767 --> 00:20:35,033
All right, Chef Hisham,
what do you have for us, Chef?
545
00:20:35,033 --> 00:20:37,667
Today, for the hearty,
hot lunch, I made you guys
546
00:20:37,667 --> 00:20:39,934
pollo al pastor tacos.
547
00:20:39,934 --> 00:20:42,367
Generally, pastor
is made with pork.
548
00:20:42,367 --> 00:20:45,433
So I used chicken thigh
for a little bit of fatness
in there.
549
00:20:45,433 --> 00:20:48,166
And then made you guys
a cilantro, lime,
550
00:20:48,166 --> 00:20:51,834
and orange salsa to go on top.
551
00:20:53,000 --> 00:20:55,000
Your treatment
of the chicken,
552
00:20:55,000 --> 00:20:57,767
seasoned very well,
marinated nicely.
553
00:20:57,767 --> 00:20:59,767
What I don't love about
the chicken, though,
554
00:20:59,767 --> 00:21:01,834
is you hit it really hard
on that grill.
555
00:21:01,834 --> 00:21:05,467
It has a really hard char
that becomes almost bitter,
556
00:21:05,467 --> 00:21:08,066
and it is hard to get out
of your palate.
557
00:21:08,066 --> 00:21:12,000
I love your concept, bro.
I've never seen halal
and tacos.
558
00:21:12,000 --> 00:21:13,634
I think it's so genius.
559
00:21:13,634 --> 00:21:16,166
However, your plating,
it needs more something.
560
00:21:16,166 --> 00:21:17,233
Yes, Chef.
561
00:21:17,233 --> 00:21:19,033
Anytime we have the finite
amount of ingredients,
562
00:21:19,033 --> 00:21:21,634
that calls a lot of attention
to each of the ingredients.
563
00:21:21,634 --> 00:21:24,100
And when I see red onions
that are kind of cut
564
00:21:24,100 --> 00:21:27,433
really inconsistent,
you know, I just think
for the ingredients
565
00:21:27,433 --> 00:21:29,834
that you didn't have,
the ingredients,
what you want to do is
566
00:21:29,834 --> 00:21:32,133
focus on the ones you do
and make sure
they really shine.
567
00:21:32,133 --> 00:21:33,266
Thank you.
568
00:21:33,266 --> 00:21:35,467
Well, wasn't that fun?
No.
569
00:21:35,467 --> 00:21:37,467
Chefs, we're going to ask you
to return to the kitchens.
570
00:21:37,467 --> 00:21:40,233
Let the judges deliberate.
Unfortunately, we have to send
571
00:21:40,233 --> 00:21:41,567
somebody home
after this round.
572
00:21:41,567 --> 00:21:43,467
-Thank you very much.
-Thank you.
573
00:21:43,467 --> 00:21:44,567
Thank you.
574
00:21:44,567 --> 00:21:46,867
All right, judges, 20 points
available in game play,
575
00:21:46,867 --> 00:21:49,834
20 points available in taste,
and 10 points in plating.
576
00:21:57,467 --> 00:22:00,367
10 pounds for two rounds.
577
00:22:00,367 --> 00:22:05,000
But unfortunately,
one chef has to check out.
578
00:22:05,000 --> 00:22:06,266
Let's check the results.
579
00:22:06,266 --> 00:22:09,266
Drew, 14 out of 20
in gameplay,
580
00:22:09,266 --> 00:22:14,166
15 out of 20 in taste,
7 out of 10 for plating
581
00:22:14,166 --> 00:22:15,467
for a 36.
582
00:22:15,467 --> 00:22:17,000
Okay.
583
00:22:17,000 --> 00:22:20,667
Sherry, 15 out of 20
in gameplay,
584
00:22:20,667 --> 00:22:23,367
16 out of 20 in taste,
585
00:22:23,367 --> 00:22:26,533
7 out of plating for a 38.
586
00:22:26,533 --> 00:22:28,300
We know you're not going home.
587
00:22:29,834 --> 00:22:30,800
Hisham.
588
00:22:32,166 --> 00:22:36,367
13 out of 20 for gameplay,
14 for taste,
589
00:22:36,367 --> 00:22:39,634
5 for plating, for a 32.
590
00:22:40,467 --> 00:22:44,266
Milena, you got to do better
than a 32.
591
00:22:44,266 --> 00:22:48,533
17 out of 20 gameplay.
17, 20 out of taste.
592
00:22:48,533 --> 00:22:52,100
-Seven for a 41. Wow.
-[all clapping]
593
00:22:52,100 --> 00:22:54,667
-Whoo-hoo!
-Congratulations.
594
00:22:54,667 --> 00:22:56,467
Hisham, sorry to lose
you, buddy.
595
00:22:56,467 --> 00:22:58,033
I was excited for what
you were going to do.
596
00:22:58,033 --> 00:23:00,367
-But live to cook
another day, okay?
-Thank you.
597
00:23:00,367 --> 00:23:01,367
Thank you.
598
00:23:01,367 --> 00:23:04,934
Oh, I'm feeling disappointed.
599
00:23:04,934 --> 00:23:06,567
Thank you so much.
I appreciate you.
600
00:23:06,567 --> 00:23:10,500
But also, meeting Guy was
a reward on itself.
601
00:23:15,367 --> 00:23:18,333
In this final round of 10
pounds in two rounds,
602
00:23:18,333 --> 00:23:20,834
it's time to go big without
going heavy.
603
00:23:20,834 --> 00:23:26,734
I want you to make
the judges a weeknight dinner,
604
00:23:26,734 --> 00:23:29,066
but a special
weeknight dinner.
605
00:23:29,066 --> 00:23:30,934
I want you to have a meal
that makes you think
606
00:23:30,934 --> 00:23:33,767
that the judge will say,
TGI Monday.
607
00:23:33,767 --> 00:23:36,367
You have your remaining
pounds that you get
to shop for,
608
00:23:36,367 --> 00:23:38,767
your remaining ingredients
that you have in your station,
609
00:23:38,767 --> 00:23:40,567
and 30 minutes on the clock.
610
00:23:40,567 --> 00:23:42,066
That's why they call me
the giver.
611
00:23:43,767 --> 00:23:46,066
The three of you.
It's going to be two of you.
612
00:23:46,066 --> 00:23:48,300
Give it up for the one
that's going to...
613
00:23:50,266 --> 00:23:51,233
Ugh...
614
00:23:52,333 --> 00:23:54,867
-Oh.
-Oh, no.
615
00:23:54,867 --> 00:23:56,867
-[Guy] Excuse me.
-[Hunter] Yeah.
616
00:23:56,867 --> 00:23:58,567
I'm getting ready
to launch them.
617
00:23:58,567 --> 00:24:00,066
You're going to go start
pushing stuff around?
618
00:24:00,066 --> 00:24:01,033
Yeah, I got to bring
this back.
619
00:24:01,033 --> 00:24:02,467
This is all a bunch of
leftover clearance items.
620
00:24:02,467 --> 00:24:04,033
It's got to go back
in the shelves.
621
00:24:04,033 --> 00:24:05,433
-Wow, that's a lot
of clearance stuff.
-Yeah.
622
00:24:05,433 --> 00:24:07,433
-Oh, no,
and it's packed in there.
-The clearance is packed?
623
00:24:07,433 --> 00:24:10,934
-It's packed.
-I got an idea.
624
00:24:10,934 --> 00:24:13,266
You go by the clearance
station, you get
625
00:24:13,266 --> 00:24:14,667
two free items out
of clearance.
626
00:24:14,667 --> 00:24:15,767
Will that help you?
627
00:24:15,767 --> 00:24:17,166
That's totally a ton.
628
00:24:17,166 --> 00:24:18,734
[Guy] And of course,
they're mandatory items.
629
00:24:18,734 --> 00:24:20,333
-Yeah. Go ahead.
-Okay.
630
00:24:20,333 --> 00:24:21,567
-Thanks.
-All right. They do not
631
00:24:21,567 --> 00:24:23,634
participate in
the weight items
that you have.
632
00:24:23,634 --> 00:24:25,634
-Again, what do they say?
-The giver.
633
00:24:25,634 --> 00:24:27,467
-Here comes the giver.
-The giver.
634
00:24:27,467 --> 00:24:29,333
You know what I'm going
to give you right now?
635
00:24:29,333 --> 00:24:31,834
I'm going to give you
three, two, one.
636
00:24:31,834 --> 00:24:33,433
Hang on.
I didn't give the go.
637
00:24:33,433 --> 00:24:34,433
Hold on.
638
00:24:38,567 --> 00:24:40,100
[Drew] Weeknight dinner.
639
00:24:40,100 --> 00:24:42,266
I only have four and three
quarters to work with here.
640
00:24:42,266 --> 00:24:44,967
I had to shop as smart
and as efficiently
as possible.
641
00:24:44,967 --> 00:24:46,266
I already have
the chicken thighs.
642
00:24:46,266 --> 00:24:48,166
I lean right towards
arroz con pollo.
643
00:24:48,166 --> 00:24:49,667
Now I have to figure out
how to work in some of
644
00:24:49,667 --> 00:24:51,867
these ingredients
that I would never use.
645
00:24:51,867 --> 00:24:53,634
This ain't easy.
I got cans everywhere.
646
00:24:53,634 --> 00:24:55,867
Okay, you guys, take a look
at all this stuff over here.
647
00:24:55,867 --> 00:24:57,567
-Oh, Hunter, what happened?
-You know what?
648
00:24:57,567 --> 00:25:00,066
I want a raise.
I'm quitting.
649
00:25:00,066 --> 00:25:02,166
There's ramen, there's cake,
there's spinach.
650
00:25:02,166 --> 00:25:03,834
Ooh, how about some
unicorn pudding?
651
00:25:03,834 --> 00:25:06,667
-Love that one.
-[Drew] Olives would
go great in that rice.
652
00:25:06,667 --> 00:25:08,467
And I don't have to worry
about the jar weight.
653
00:25:08,467 --> 00:25:10,967
Garlic breadcrumbs,
this is free.
654
00:25:10,967 --> 00:25:12,266
I can bread the chicken
in that.
655
00:25:12,266 --> 00:25:14,567
Welcome to the land of giving.
656
00:25:14,567 --> 00:25:16,033
[Drew] This weighs nothing.
657
00:25:17,133 --> 00:25:20,333
Let's get the seasoned rice
wine vinegar I didn't get.
658
00:25:20,333 --> 00:25:23,000
That'll change up the acid.
How heavy is it?
659
00:25:23,000 --> 00:25:24,667
Take some of
that chili crunch.
660
00:25:24,667 --> 00:25:26,133
6.9 ounces.
661
00:25:26,133 --> 00:25:27,467
Let's see if I got
some room to play.
662
00:25:27,467 --> 00:25:29,033
So I want to take
the judges' advice
663
00:25:29,033 --> 00:25:30,834
and grab some herbs. Mint.
664
00:25:30,834 --> 00:25:32,533
I want to make a pickle salad
and really cut through
665
00:25:32,533 --> 00:25:34,834
all the fat of all
the butter that I'm going
to add to this rice.
666
00:25:34,834 --> 00:25:35,734
All right, Drew, you ready?
667
00:25:35,734 --> 00:25:37,166
Yeah, I'm ready.
Let's go.
668
00:25:37,166 --> 00:25:39,333
I really think I'm going
to fill that five-point
deficit with this round.
669
00:25:39,333 --> 00:25:41,533
4.75.
Yeah, I said you had it.
670
00:25:41,533 --> 00:25:42,634
There you go. Good luck.
671
00:25:42,634 --> 00:25:43,900
I'm going to give it
a go here.
672
00:25:45,634 --> 00:25:46,567
Whoo.
673
00:25:46,567 --> 00:25:47,634
I have 4 and quarter pounds
674
00:25:47,634 --> 00:25:50,166
left to build
my weeknight dinner.
675
00:25:50,166 --> 00:25:51,767
Oh, my God.
This is heavy.
676
00:25:51,767 --> 00:25:55,133
A weeknight dinner
definitely involves some
sort of rice and beans.
677
00:25:55,133 --> 00:25:57,166
I'm thinking I'm going
to make rice and beans
678
00:25:57,166 --> 00:26:00,266
mamposteao with some
skirt steak chimichurri.
679
00:26:00,266 --> 00:26:02,266
I already know that
I don't have enough rice
680
00:26:02,266 --> 00:26:05,000
from the first round,
so I need the beans
to bulk up the rice.
681
00:26:05,000 --> 00:26:05,800
Uh...
682
00:26:05,800 --> 00:26:07,767
So then I head
to the clearance aisle,
683
00:26:07,767 --> 00:26:09,266
hoping for some beans.
684
00:26:09,266 --> 00:26:10,133
Beans?
685
00:26:10,133 --> 00:26:12,100
Hunter and
the clearance items.
686
00:26:12,100 --> 00:26:13,734
Don't even get me started.
687
00:26:13,734 --> 00:26:17,767
But I don't see any,
so I'm grabbing a can
688
00:26:17,767 --> 00:26:20,100
of French cut green beans.
689
00:26:20,100 --> 00:26:23,033
Maybe I could turn the green
beans into a side.
690
00:26:23,033 --> 00:26:24,934
And some breadcrumbs.
691
00:26:24,934 --> 00:26:26,934
Maybe I'll try breading
the steak.
692
00:26:26,934 --> 00:26:29,233
-What are you thinking, Chef?
-I want beans.
693
00:26:29,233 --> 00:26:30,867
Well, you're in
the right aisle.
694
00:26:30,867 --> 00:26:34,100
Finally, I find a little jar
of cannellini beans.
695
00:26:34,100 --> 00:26:35,667
Oh, uh.
696
00:26:35,667 --> 00:26:37,834
Listen, I can make
any beans work.
697
00:26:37,834 --> 00:26:39,367
Okay.
698
00:26:39,367 --> 00:26:40,467
I don't know.
699
00:26:40,467 --> 00:26:42,533
-Yeah.
-4.25.
700
00:26:42,533 --> 00:26:44,934
-There you go.
Good luck, Chef.
-Thank you.
701
00:26:45,367 --> 00:26:46,500
Okay, I'm going.
702
00:26:47,867 --> 00:26:49,867
I worry for Sherry
because I don't think
703
00:26:49,867 --> 00:26:52,834
the ingredients she has left
over are incredibly versatile
704
00:26:52,834 --> 00:26:53,867
outside of the chicken.
705
00:26:53,867 --> 00:26:56,066
She's got like two
and three quarters of a pound.
706
00:26:56,066 --> 00:26:57,767
It's not a lot of product.
707
00:26:57,767 --> 00:26:59,634
[Sherry] I was happy with
the clearance items
708
00:26:59,634 --> 00:27:01,467
because that gave me
a glimmer of hope.
709
00:27:01,467 --> 00:27:03,634
So for my weekday dinner,
I'm making the chicken
710
00:27:03,634 --> 00:27:04,867
that I have.
711
00:27:04,867 --> 00:27:07,767
I actually saw the polenta.
I picked garlic breadcrumbs
712
00:27:07,767 --> 00:27:10,934
because I can dredge polenta
in the garlic breadcrumbs.
713
00:27:11,834 --> 00:27:13,333
I was trying to think
of something creative
714
00:27:13,333 --> 00:27:14,133
to do with the chicken.
715
00:27:14,133 --> 00:27:16,166
I'm going to use
a chipotle in adobo
716
00:27:16,166 --> 00:27:17,367
to marinate my chicken breast.
717
00:27:17,367 --> 00:27:18,767
Give it some kick.
718
00:27:18,767 --> 00:27:21,266
My strategy was to get
lightweight produce.
719
00:27:21,266 --> 00:27:23,467
I like mushrooms because
they're hearty,
720
00:27:23,467 --> 00:27:26,133
especially if they're cooked
in bacon from the first round.
721
00:27:26,133 --> 00:27:28,266
So I want to make
a tomatillo salsa.
722
00:27:28,266 --> 00:27:31,133
I thought it would be
a nice combo together.
723
00:27:31,133 --> 00:27:32,634
Every little thing adds up.
724
00:27:32,634 --> 00:27:35,634
I wanted to grab more,
but I thought that I was going
725
00:27:35,634 --> 00:27:37,367
to go over my weight limit.
726
00:27:37,367 --> 00:27:41,266
All right, Sherry, this is
looking to be very difficult.
727
00:27:41,266 --> 00:27:43,567
[Sherry] I was trying to take
the minimalist approach.
728
00:27:43,567 --> 00:27:46,033
It's 2 and a 2.75.
Okay, Chef, you're good.
729
00:27:46,033 --> 00:27:47,367
[Guy] 25 minutes.
730
00:27:47,367 --> 00:27:50,533
My goal was to make it
as simple as possible.
731
00:27:50,533 --> 00:27:52,834
This really is
a game of ounces.
732
00:27:52,834 --> 00:27:54,033
-Mm-hmm.
-It is.
733
00:28:03,000 --> 00:28:04,333
[Jet]
They had a weight restriction.
734
00:28:04,333 --> 00:28:07,000
Two mandatory
clearance ingredients.
735
00:28:07,000 --> 00:28:09,066
Drew, what are
you making, brother?
736
00:28:09,066 --> 00:28:10,934
Today we're going to make
a little arroz corn pollo.
737
00:28:10,934 --> 00:28:13,100
-Okay.
-That would be
chicken and rice.
738
00:28:14,000 --> 00:28:15,767
[Drew] I have a chicken
from the first round.
739
00:28:15,767 --> 00:28:18,233
A little something something
I might cook up on a Monday.
740
00:28:18,233 --> 00:28:20,867
First thing, I get the rice
in the boiling water.
741
00:28:20,867 --> 00:28:23,367
I add fat, so I got
a bunch of butter.
742
00:28:23,367 --> 00:28:25,300
Olives would go great
in that rice.
743
00:28:27,367 --> 00:28:28,667
Not half bad, honestly.
744
00:28:28,667 --> 00:28:31,033
Next, we're just going to get
some veg cooked off for y'all.
745
00:28:31,033 --> 00:28:32,767
I really want to add
some vegetables to this dish,
746
00:28:32,767 --> 00:28:34,500
because it was lacking
in the first round.
747
00:28:37,133 --> 00:28:38,834
All right, Chef,
what's on the menu?
748
00:28:38,834 --> 00:28:41,567
I'm making steak
with chimichurri.
749
00:28:41,567 --> 00:28:44,200
-Okay.
-And a rice and beans
mamposteao,
750
00:28:44,200 --> 00:28:45,634
which is like
Puerto Rican risotto.
751
00:28:45,634 --> 00:28:47,634
Trying to be savvy
with my ingredients.
752
00:28:47,634 --> 00:28:51,467
I'm recycling the leftover
sauce from the last round.
753
00:28:51,467 --> 00:28:53,634
I don't have a lot of
ingredients to work with
754
00:28:53,634 --> 00:28:55,667
because I used my weight
for the steak.
755
00:28:55,667 --> 00:28:57,867
These are chicken
bouillon cubes.
756
00:28:57,867 --> 00:29:00,467
Do you have the beans?
I found some beans.
757
00:29:00,467 --> 00:29:03,300
I'm going to try to do
some magic with this.
758
00:29:03,300 --> 00:29:05,000
They're going to help me
stretch out the rice
759
00:29:05,000 --> 00:29:06,233
because I don't think
I have a lot.
760
00:29:07,934 --> 00:29:10,734
This is soaking up all
the flavors really nice.
761
00:29:11,767 --> 00:29:13,634
Next, I want to work
on my steak.
762
00:29:13,634 --> 00:29:17,166
I added cumin powder,
some Sazon, some vinegar.
763
00:29:17,166 --> 00:29:19,367
I'm going to try to coat it
in the breadcrumbs.
764
00:29:19,367 --> 00:29:22,567
I didn't have eggs to bind
the breading to the steak,
765
00:29:22,567 --> 00:29:25,467
so I just have
a slurry of water.
766
00:29:25,467 --> 00:29:27,734
It's just water.
767
00:29:27,734 --> 00:29:30,834
I'm in first place right now,
but it's not a very wide lead,
768
00:29:30,834 --> 00:29:32,667
so I definitely got
to make sure I keep it.
769
00:29:32,667 --> 00:29:35,066
[Joe] What Melina's doing
that kind of concerns me
770
00:29:35,066 --> 00:29:36,734
is she marinated
the skirt steak,
771
00:29:36,734 --> 00:29:38,467
then she almost dipped it
in water
772
00:29:38,467 --> 00:29:40,000
and rinsed it off
before breading it.
773
00:29:40,000 --> 00:29:42,200
-But the marinade is
wet, so the...
-Yeah.
774
00:29:42,200 --> 00:29:43,533
The marinade does
the sticking.
775
00:29:43,533 --> 00:29:44,600
Okay.
776
00:29:44,600 --> 00:29:46,734
These breadcrumbs are
definitely making it difficult
777
00:29:46,734 --> 00:29:48,533
for me to cook
the steak evenly.
778
00:29:50,367 --> 00:29:51,967
All right, Chef, where we at?
779
00:29:51,967 --> 00:29:54,967
I'm making a grilled chicken
with a chipotle and adobo,
780
00:29:54,967 --> 00:29:58,333
a crispy polenta,
then a tomatillo salsa.
781
00:29:58,333 --> 00:30:00,033
So you're grilling
the chicken this time.
782
00:30:00,033 --> 00:30:01,667
-Yes.
-I like this.
783
00:30:01,667 --> 00:30:04,233
[Sherry] Chipotles in adobo
are very spicy.
784
00:30:04,233 --> 00:30:06,300
I also have Sazon from
the first round,
785
00:30:06,300 --> 00:30:08,567
and I'm going to use that
to season the chicken as well.
786
00:30:08,567 --> 00:30:10,734
The goal is to get
some grill marks while
787
00:30:10,734 --> 00:30:12,367
also not burning the chicken.
788
00:30:12,367 --> 00:30:14,767
So my tomatillo,
it's nice and charred.
789
00:30:14,767 --> 00:30:16,967
Next, I start making
that salsa.
790
00:30:16,967 --> 00:30:18,767
Add my jalapenos.
791
00:30:18,767 --> 00:30:20,734
I needed to add some
acid to it.
792
00:30:20,734 --> 00:30:23,166
A good thing I have this
red wine vinegar in my pantry.
793
00:30:25,567 --> 00:30:28,000
15 minutes, chefs, 15 to go.
794
00:30:28,000 --> 00:30:29,533
All right, Chef,
what's on the menu, bud?
795
00:30:29,533 --> 00:30:31,300
We're going to do
a little roast corn pollo.
796
00:30:31,300 --> 00:30:33,867
Rice is working.
A little pickle salad on top.
797
00:30:33,867 --> 00:30:35,667
Do we have any vegetable
going into this?
798
00:30:35,667 --> 00:30:38,133
Yeah, I got some red onion.
I got some poblano.
799
00:30:38,133 --> 00:30:40,000
All right, so we've got
the chicken thigh.
800
00:30:40,000 --> 00:30:41,567
[Drew] Paprika,
a little cayenne.
801
00:30:41,567 --> 00:30:43,934
Get them pushed into
those garlic breadcrumbs.
802
00:30:43,934 --> 00:30:45,467
We got this garlic
bread crumb.
803
00:30:45,467 --> 00:30:47,433
We're going to do
a light pan fry,
804
00:30:47,433 --> 00:30:49,000
get a little more flavor,
a little more texture.
805
00:30:49,000 --> 00:30:50,233
Exactly.
806
00:30:50,233 --> 00:30:51,767
[Drew]
This is the dish that can help
you win that $20,000.
807
00:30:51,767 --> 00:30:54,100
My girlfriend Rachel
and I have been together
for six years.
808
00:30:54,100 --> 00:30:55,667
And we were really looking
to buy a house.
809
00:30:55,667 --> 00:30:57,467
If I win the money today,
that would really help us
810
00:30:57,467 --> 00:30:58,734
put a down payment down.
811
00:31:01,033 --> 00:31:04,000
These are looking fire.
Skirt steak is working.
812
00:31:04,000 --> 00:31:05,567
I've got my rice
and beans going.
813
00:31:05,567 --> 00:31:06,567
Coming along.
814
00:31:06,567 --> 00:31:09,133
Next, I want to work on
a chimichurri sauce.
815
00:31:09,133 --> 00:31:11,133
If I had had a little
bit more for my ingredients,
816
00:31:11,133 --> 00:31:12,300
I would have grabbed a lemon.
817
00:31:12,300 --> 00:31:13,834
I would have grabbed
scallions.
818
00:31:13,834 --> 00:31:18,400
Some crushed red.
Acid, like they requested in
the last round.
819
00:31:18,667 --> 00:31:19,900
We'll see.
820
00:31:24,133 --> 00:31:25,967
Mmm, It's good.
821
00:31:25,967 --> 00:31:27,567
Do we have a vegetable
going in this?
822
00:31:27,567 --> 00:31:28,867
I have some canned
green beans that
823
00:31:28,867 --> 00:31:31,567
-I haven't eaten since
I was a little girl.
-Yeah.
824
00:31:31,567 --> 00:31:32,767
-Yeah.
-Yeah.
825
00:31:32,767 --> 00:31:35,133
Oh, my God. I actually
really don't like these.
826
00:31:35,133 --> 00:31:37,834
But it was the best
I could find.
827
00:31:37,834 --> 00:31:40,467
I think I would be fine
without those
canned green beans.
828
00:31:40,467 --> 00:31:41,700
Yeah.
829
00:31:41,700 --> 00:31:45,266
[Milena] I'm going to use
the remainder
of the red onion.
830
00:31:45,266 --> 00:31:47,667
I'm going to punch it up
with some herbs.
831
00:31:47,667 --> 00:31:49,066
And I'm just going
to try to bring in some
832
00:31:49,066 --> 00:31:50,867
acidity and sweetness into it.
833
00:31:50,867 --> 00:31:52,266
I'm going to make them work.
834
00:31:52,266 --> 00:31:54,100
I want to win this
really badly.
835
00:31:54,100 --> 00:31:58,000
If I win the money today,
I would love to fly to Paris
836
00:31:58,000 --> 00:32:01,667
and get a set of
custom-made bistro chairs
837
00:32:01,667 --> 00:32:03,300
and tables for Little Sister,
838
00:32:03,300 --> 00:32:06,333
so we can have the best
outdoor season ever.
839
00:32:06,333 --> 00:32:07,700
You know what?
840
00:32:09,066 --> 00:32:10,934
Decent. Respectable.
841
00:32:12,467 --> 00:32:14,100
[Sherry] My chicken is done.
842
00:32:15,200 --> 00:32:17,166
My sauce is ready to go.
843
00:32:18,867 --> 00:32:20,467
So I have this bacon
in the first round.
844
00:32:20,467 --> 00:32:22,300
What's going on
with the bacon?
Where's that going to make it?
845
00:32:22,300 --> 00:32:24,033
-Probably going to add it
to the mushrooms.
-Got it.
846
00:32:24,033 --> 00:32:26,333
[Sherry] Adding the mushrooms
to that bacon fat
847
00:32:26,333 --> 00:32:28,066
and then adding
the bacon to it
848
00:32:28,066 --> 00:32:31,133
would give it, like, kind of
that smoky, meaty flavor.
849
00:32:31,133 --> 00:32:33,767
The last thing I do,
I get started on
my clearance item,
850
00:32:33,767 --> 00:32:36,433
the polenta.
I sauteed it in some butter.
851
00:32:37,266 --> 00:32:39,066
I'm going to dredge
the polenta in
852
00:32:39,066 --> 00:32:41,333
the garlic breadcrumbs.
853
00:32:41,333 --> 00:32:44,367
I am just going by the seat
of my pants, actually.
854
00:32:45,367 --> 00:32:47,133
All of this.
So exciting.
855
00:32:47,133 --> 00:32:48,867
[Guy] Four minutes!
856
00:32:48,867 --> 00:32:50,367
[Drew] So I pull the chicken
from the oven.
857
00:32:50,367 --> 00:32:52,333
Perfect.
Add the chili crisps.
858
00:32:52,333 --> 00:32:55,200
-This stuff is liquid gold.
-It's so good.
859
00:32:55,200 --> 00:32:56,867
I know that I need to make up
some points
860
00:32:56,867 --> 00:32:58,567
where I can,
so I think presentation.
861
00:32:58,567 --> 00:33:00,634
I get equal amount of rice
down on the plate.
862
00:33:00,634 --> 00:33:02,367
A little fresh veg.
863
00:33:03,867 --> 00:33:05,033
Mm, delicious.
864
00:33:05,033 --> 00:33:07,333
-Delicious.
-[Drew] I slice the chicken.
865
00:33:07,333 --> 00:33:09,133
I throw that shingle on top.
866
00:33:09,133 --> 00:33:10,667
And I just cover
it completely
867
00:33:10,667 --> 00:33:12,467
with my herbs, salad,
and pickles.
868
00:33:12,467 --> 00:33:15,233
I'm adding the herbs that was
mentioned from my first dish.
869
00:33:15,233 --> 00:33:17,333
Pickled Fresnos
from the first round.
870
00:33:17,333 --> 00:33:19,934
I really feel like
I made up those five points
and then some.
871
00:33:19,934 --> 00:33:23,367
[Milena]
First with the rice and beans,
then the sliced steak.
872
00:33:23,367 --> 00:33:26,333
The breading is really
falling off.
873
00:33:26,333 --> 00:33:28,066
This was really a gamble
to try breading it
874
00:33:28,066 --> 00:33:29,367
without
the proper ingredients.
875
00:33:29,367 --> 00:33:31,233
I'm just going to cover it
up with sauce.
876
00:33:31,233 --> 00:33:32,634
You want to taste my chimis?
877
00:33:33,967 --> 00:33:35,533
I was going to go
with the steak.
The green beans.
878
00:33:35,533 --> 00:33:36,567
That's delicious.
879
00:33:36,567 --> 00:33:38,233
[Milena] Finally, the salad
on the side.
880
00:33:38,233 --> 00:33:40,000
[Guy] One minute.
881
00:33:40,000 --> 00:33:42,300
[Sherry] So I have the nice
grill marks on the chicken.
882
00:33:42,300 --> 00:33:44,100
Oh, the chicken's spicy.
883
00:33:44,100 --> 00:33:45,634
Very spicy.
884
00:33:46,433 --> 00:33:48,166
I put down my polenta.
885
00:33:48,166 --> 00:33:50,166
My bacon and mushrooms
are good.
886
00:33:50,166 --> 00:33:51,900
My sauce is ready to go.
887
00:33:52,867 --> 00:33:57,433
Five, four, three, two, one.
888
00:33:57,433 --> 00:33:59,300
That's it.
889
00:33:59,300 --> 00:34:01,567
-Good job, everybody.
-Very nice.
890
00:34:01,567 --> 00:34:03,433
All right.
891
00:34:03,433 --> 00:34:05,934
[Guy] All right, chefs, time
to take this weeknight dinner
892
00:34:05,934 --> 00:34:07,834
over to judges
and let them weigh in.
893
00:34:07,834 --> 00:34:09,333
Right this way, follow me.
894
00:34:17,066 --> 00:34:20,700
Judges, once again, this is
the 10 pounds in two rounds.
895
00:34:20,700 --> 00:34:25,634
And because Hunter's a giver,
they got to get two items out
896
00:34:25,634 --> 00:34:28,066
of the clearance aisle
for free, no weight included.
897
00:34:28,066 --> 00:34:30,300
Up first, Chef Drew,
what do you got for us?
898
00:34:30,300 --> 00:34:31,934
All right, for
my weekday dinner,
899
00:34:31,934 --> 00:34:33,233
I made you guys
arroz con pollo.
900
00:34:33,233 --> 00:34:35,967
I used my leftover chicken
thighs from round one,
901
00:34:35,967 --> 00:34:38,600
pickled fresnos leftover
from round one,
902
00:34:38,600 --> 00:34:40,667
some olives
that I got for free.
Shout out Hunter.
903
00:34:40,667 --> 00:34:43,400
I breaded the chicken
in a garlic bread crumb
904
00:34:43,400 --> 00:34:45,200
that I also got from Hunter.
905
00:34:47,166 --> 00:34:50,600
Chef Drew, arroz con pollo
was a really smart move.
906
00:34:50,600 --> 00:34:52,900
It feels totally different
than the first round's
chicken,
907
00:34:52,900 --> 00:34:54,634
although it's
the same chicken.
908
00:34:54,634 --> 00:34:56,800
But you left me wanting
more acid again.
909
00:34:56,800 --> 00:34:59,133
I commend you
for listening to all of
910
00:34:59,133 --> 00:35:00,900
our feedback
from the first round.
911
00:35:00,900 --> 00:35:02,300
You gave us freshness.
912
00:35:02,300 --> 00:35:04,967
Then grabbing the olives
from the clearance aisle
913
00:35:04,967 --> 00:35:06,700
was really smart gameplay.
914
00:35:06,700 --> 00:35:09,233
It transforms
this chicken-flavored rice.
915
00:35:09,233 --> 00:35:10,400
Thank you.
916
00:35:10,400 --> 00:35:12,066
But don't love
the poblanos in here.
917
00:35:12,066 --> 00:35:14,100
They're, like,
a little undercooked.
918
00:35:14,100 --> 00:35:16,800
All right, up next,
Chef Melina,
what do you have for us?
919
00:35:16,800 --> 00:35:21,033
For my weeknight meal
dinner, I did mamposteao,
920
00:35:21,033 --> 00:35:23,467
which is rice
and beans all together
921
00:35:23,467 --> 00:35:24,867
with some skirt steak,
922
00:35:24,867 --> 00:35:27,100
and I did some chimichurri
on top.
923
00:35:27,100 --> 00:35:29,066
From the clearance aisle,
the green beans are
924
00:35:29,066 --> 00:35:30,433
in the little salad
on the side,
925
00:35:30,433 --> 00:35:33,000
and the breadcrumbs
went into the steak.
926
00:35:33,000 --> 00:35:36,734
Chef Milena, I feel
your soul on a plate,
and it's delicious.
927
00:35:36,734 --> 00:35:38,834
-Thank you.
-I'm stuck on
the steak, though.
928
00:35:38,834 --> 00:35:41,634
I think the garlic
breadcrumbs was a right move,
929
00:35:41,634 --> 00:35:45,100
but it can't decide whether
it wants to be crunchy
930
00:35:45,100 --> 00:35:47,634
or it wants to be
just grilled.
931
00:35:47,634 --> 00:35:50,000
Beans and rice,
just so, so good.
932
00:35:50,000 --> 00:35:52,300
The green beans
are very muted.
933
00:35:52,300 --> 00:35:54,934
I think I would like it
if it had more of an identity
934
00:35:54,934 --> 00:35:57,700
and were used more
sparsely as a salad.
935
00:35:57,700 --> 00:36:00,634
Great job working
your leftover sauce
936
00:36:00,634 --> 00:36:04,467
into plain rice and elevating
into something like this.
937
00:36:04,467 --> 00:36:05,834
I want it every night
of the week.
938
00:36:05,834 --> 00:36:08,367
But the way that you put this
together, I'm not a fan of it
939
00:36:08,367 --> 00:36:10,800
just kind of being
three separate components.
940
00:36:10,800 --> 00:36:12,500
To me, that's kind of
how it fits.
941
00:36:12,500 --> 00:36:13,467
Thank you.
942
00:36:13,467 --> 00:36:16,133
Okay, last but not least,
Chef Sherry.
943
00:36:16,133 --> 00:36:17,767
So for my weeknight
dinner,
944
00:36:17,767 --> 00:36:20,500
I did a chipotle grilled
chicken with polenta,
945
00:36:20,500 --> 00:36:24,000
a charred tomatillo
salsa, and I sauteed
946
00:36:24,000 --> 00:36:26,300
some mushrooms
with butter and bacon.
947
00:36:26,300 --> 00:36:29,800
I got the polenta, and then
I seasoned that with
948
00:36:29,800 --> 00:36:32,367
the Italian breadcrumbs I got
from the discount aisle.
949
00:36:33,567 --> 00:36:36,600
Chef Sherry,
weeknight dinner, check.
950
00:36:36,600 --> 00:36:40,567
You're on a roll here with
something very, very smart.
951
00:36:40,567 --> 00:36:43,734
Lot of hearty flavors here.
952
00:36:43,734 --> 00:36:47,066
My biggest issue, really,
is you made tomatillo salsa.
953
00:36:47,066 --> 00:36:49,233
I don't see a lot of it
on my plate.
954
00:36:49,233 --> 00:36:52,033
And this needs it.
So I'm like, oh, come on, man.
955
00:36:52,033 --> 00:36:54,233
The polenta cake
with the garlic breadcrumb
956
00:36:54,233 --> 00:36:56,200
is really addictive.
I keep going back for it.
957
00:36:56,200 --> 00:36:57,867
But the plate,
I think, suffers from
958
00:36:57,867 --> 00:36:59,100
a little bit of composition.
959
00:36:59,100 --> 00:37:01,467
[Joe] The mushrooms,
beautiful treatment,
960
00:37:01,467 --> 00:37:02,900
roasted really hard.
961
00:37:02,900 --> 00:37:06,433
Now, my issue, unfortunately,
my chicken's medium rare.
962
00:37:06,433 --> 00:37:10,266
All through the center is
just very, very underdone.
963
00:37:10,266 --> 00:37:12,533
[Guy] Thank you, judges.
Thank you, chefs.
964
00:37:12,533 --> 00:37:14,000
We're going to send you back
to the kitchens.
965
00:37:14,000 --> 00:37:16,000
We're going to have
the judges deliberate.
966
00:37:16,000 --> 00:37:18,467
Still anybody's game.
Thank you very much.
967
00:37:18,467 --> 00:37:19,533
See you in a bit.
968
00:37:20,800 --> 00:37:23,100
Judges, did anyone's
weeknight dinner
969
00:37:23,100 --> 00:37:25,700
make you say TGI Monday?
970
00:37:32,233 --> 00:37:36,100
All right, judges, Drew,
36 points in the first round.
971
00:37:36,100 --> 00:37:38,133
20 for gameplay, 20 for taste,
10 for plating.
972
00:37:38,133 --> 00:37:41,166
Let's take a look.
16 out of 20.
973
00:37:41,166 --> 00:37:43,700
-17 out of 20, great.
-All right, welcome back.
974
00:37:43,700 --> 00:37:48,000
-Seven out of plating
for a 40 for a 76.
-Whoo-hoo!
975
00:37:48,000 --> 00:37:49,500
-Nice recovery.
-That's good.
976
00:37:49,500 --> 00:37:52,133
Sherry, 38 in the first round.
977
00:37:52,133 --> 00:37:54,767
13 out of 20 in gameplay.
978
00:37:54,767 --> 00:37:57,266
14 out of 20 in the taste.
979
00:37:57,266 --> 00:38:01,667
Five for the plating for a 32,
dropping down to a 70.
980
00:38:03,433 --> 00:38:06,266
And Milena, you had
the big, strong lead.
981
00:38:06,266 --> 00:38:09,967
Going to need to have
a 35 or better.
982
00:38:10,467 --> 00:38:13,233
15 out of 20 in gameplay.
983
00:38:15,066 --> 00:38:18,800
16 out of 20 in taste.
Did you pull off the plating?
984
00:38:18,800 --> 00:38:22,000
For a 6, for a 37,
and a two-point win.
985
00:38:22,000 --> 00:38:24,100
-Congratulations.
-[exclaims]
986
00:38:24,100 --> 00:38:25,500
Yes, you did.
987
00:38:25,500 --> 00:38:27,300
Oh, my God.
988
00:38:27,300 --> 00:38:29,900
Chef Drew, Chef Sherry,
what you faced
989
00:38:29,900 --> 00:38:32,133
and how you did it,
I think you did great.
990
00:38:32,133 --> 00:38:33,900
Chef Drew, Chef Sherry,
thank you.
991
00:38:33,900 --> 00:38:35,500
[Drew] Second place would be
the first loser,
992
00:38:35,500 --> 00:38:37,600
but I'll take second.
993
00:38:37,600 --> 00:38:38,667
[Sherry] I had fun.
994
00:38:38,667 --> 00:38:40,400
I would definitely come back
to Guy's Grocery Games.
995
00:38:40,400 --> 00:38:42,133
And I would play things
very differently.
996
00:38:46,533 --> 00:38:49,433
Meet the champ of
our 10 pounds in two rounds,
997
00:38:49,433 --> 00:38:51,734
Chef Melina.
What are you going
to do with the money?
998
00:38:51,734 --> 00:38:54,133
I want to put it back
into Little Sister.
999
00:38:54,133 --> 00:38:57,834
I want to really swag out
our outdoor seating situation.
1000
00:38:57,834 --> 00:38:59,867
-Swag out?
-So we can have a really--
Yes.
1001
00:38:59,867 --> 00:39:02,500
I want to go to Paris
and get really beautiful
1002
00:39:02,500 --> 00:39:04,667
-outdoor bistro sets.
-Wow.
1003
00:39:04,667 --> 00:39:05,834
Chef, congratulations.
1004
00:39:05,834 --> 00:39:07,400
You're the champ of 10 pounds
in two rounds.
1005
00:39:07,400 --> 00:39:09,000
-Thank you.
-Come on over and say hi
to the judges.
1006
00:39:11,767 --> 00:39:13,400
All right, Chef,
there's a couple ways
1007
00:39:13,400 --> 00:39:14,700
that we can win
some cash tonight.
1008
00:39:14,700 --> 00:39:16,533
One, we can go on
a shopping spree.
1009
00:39:16,533 --> 00:39:18,967
-Okay.
-Where we put two minutes
on the clock.
1010
00:39:18,967 --> 00:39:21,667
There are 10 items
on this list.
1011
00:39:21,667 --> 00:39:24,000
For every item that you find
in those two minutes
1012
00:39:24,000 --> 00:39:27,300
and you put in the basket,
you'll get $2,000.
1013
00:39:27,300 --> 00:39:29,634
-You get all 10,
you win 20 grand.
-Okay.
1014
00:39:29,634 --> 00:39:32,233
Now, the other side
of it is, if you're not into
1015
00:39:32,233 --> 00:39:34,467
the running around
and searching out
the ingredients
1016
00:39:34,467 --> 00:39:36,467
in the store,
you could go to
1017
00:39:36,467 --> 00:39:39,700
the pre-signed check
that is right behind
that door.
1018
00:39:40,500 --> 00:39:42,567
-And has your name on it.
-Okay.
1019
00:39:42,567 --> 00:39:46,500
And it has an amount
on it that's, say, anywhere
1020
00:39:46,500 --> 00:39:51,400
-between $14,000 and $20,000.
-[all exclaiming]
1021
00:39:51,400 --> 00:39:52,467
Oh.
1022
00:39:57,667 --> 00:40:00,000
-I'm gonna gamble.
-You want to go shopping?
1023
00:40:00,000 --> 00:40:01,166
All right.
1024
00:40:01,166 --> 00:40:04,200
Okay. Let's go ahead and see
how much that check was for.
1025
00:40:06,900 --> 00:40:11,400
-$15,555.
-That's a nice number.
1026
00:40:11,400 --> 00:40:13,533
I'm going to leave
a list in here for you.
1027
00:40:13,533 --> 00:40:15,200
-Okay.
-I'll read you off the list.
1028
00:40:15,200 --> 00:40:17,367
As soon as you're ready to go,
you go find the item.
1029
00:40:17,367 --> 00:40:18,533
Two minutes to do this.
1030
00:40:18,533 --> 00:40:19,634
-Go get them.
-Thank you.
1031
00:40:19,634 --> 00:40:22,500
-Okay.
-First item is an ingredient
in guacamole.
1032
00:40:22,500 --> 00:40:25,834
-Go!
-[Guy over PA]
An ingredient in guacamole.
1033
00:40:25,834 --> 00:40:28,634
[Melina] I haul it to produce
to grab an avocado.
1034
00:40:29,333 --> 00:40:31,700
-Liquid smoke.
-Liquid smoke.
1035
00:40:31,700 --> 00:40:32,834
Liquid smoke.
1036
00:40:32,834 --> 00:40:34,700
Uh, hi.
1037
00:40:34,700 --> 00:40:36,266
[Guy] Goat milk cheese.
1038
00:40:36,767 --> 00:40:39,467
-Yes!
-Yes, here we go.
1039
00:40:39,467 --> 00:40:41,867
Mug with a mushroom top.
1040
00:40:44,400 --> 00:40:47,133
Jar of marinara sauce.
1041
00:40:49,100 --> 00:40:51,467
$10,000.
1042
00:40:51,467 --> 00:40:54,233
Six-ounce box of
macaroni and cheese.
1043
00:40:54,233 --> 00:40:56,567
Let's go, box mac and cheese.
1044
00:40:58,300 --> 00:41:00,433
No, six pounds.
Six pounds?
1045
00:41:01,900 --> 00:41:04,767
Cutting board
with a pig on it.
1046
00:41:04,767 --> 00:41:07,233
-Cutting board
with a pig on it.
-Come on, let's go.
1047
00:41:07,233 --> 00:41:08,667
Oh, no.
1048
00:41:08,667 --> 00:41:10,533
Cutting board
with a pig on it.
1049
00:41:11,634 --> 00:41:14,266
-Swedish pancake mix.
-Swedish pancake.
1050
00:41:14,266 --> 00:41:16,000
-Oh, my God.
-20 seconds.
1051
00:41:16,000 --> 00:41:18,400
Oh, God.
Swedish pancake.
1052
00:41:19,266 --> 00:41:22,400
Swedish pancake mix means
I'm one step closer
1053
00:41:22,400 --> 00:41:24,934
to those Parisian bistro sets.
1054
00:41:24,934 --> 00:41:27,600
[Guy] Instant espresso coffee.
1055
00:41:29,166 --> 00:41:30,934
Ingredient in a sundae.
1056
00:41:30,934 --> 00:41:33,433
Two, one, stop.
1057
00:41:33,433 --> 00:41:34,734
-Woo!
-Yeah.
1058
00:41:34,734 --> 00:41:37,767
-She beat the check.
-I won $18,000.
1059
00:41:37,767 --> 00:41:41,934
I am going to fly to Paris
and order some really cool
1060
00:41:41,934 --> 00:41:43,533
custom bistro sets
for Little Sister.
1061
00:41:43,533 --> 00:41:47,233
-$18,000!
-[all cheering]
1062
00:41:47,233 --> 00:41:48,233
Yes! Yes!
1063
00:41:48,233 --> 00:41:50,033
Next time you're in
Providence, Rhode Island,
1064
00:41:50,033 --> 00:41:51,967
swing by and check out
Little Sister.
1065
00:41:51,967 --> 00:41:54,367
She's going to have great
seats all the way from Paris.
1066
00:41:54,367 --> 00:41:56,333
-Congratulations, Chef.
-There you go.
1067
00:41:56,333 --> 00:41:58,100
See you next week.
Guy's Grocery Games.
1068
00:41:58,100 --> 00:42:00,066
-Adios.
-Nicely done.