1 00:00:00,667 --> 00:00:01,867 I'm Bobby Flay. 2 00:00:01,867 --> 00:00:03,500 Each week, one brave chef 3 00:00:03,500 --> 00:00:05,667 will try to take me down in my house. 4 00:00:05,667 --> 00:00:07,867 -I'm not worried about Bobby. -What? 5 00:00:07,867 --> 00:00:09,467 -Ooh. -This culinary battle 6 00:00:09,467 --> 00:00:11,467 is gonna shake down in two rounds. 7 00:00:11,467 --> 00:00:12,867 Round one. To get to me 8 00:00:12,867 --> 00:00:15,066 two contenders have to go through each other, 9 00:00:15,066 --> 00:00:17,100 using an ingredient of my choice. 10 00:00:17,100 --> 00:00:18,400 Let's do it! 11 00:00:18,400 --> 00:00:20,000 [Bobby] Two people that know me well, 12 00:00:20,000 --> 00:00:23,166 will decide who's got the skills to beat me. 13 00:00:23,166 --> 00:00:24,767 Round two, I go head-to-head 14 00:00:24,767 --> 00:00:26,166 with the winning contender. 15 00:00:26,166 --> 00:00:28,000 It's their turn to surprise me 16 00:00:28,000 --> 00:00:29,967 -with their signature dish. -[man] Go! 17 00:00:29,967 --> 00:00:32,500 -♪ Friendly competition ♪ -Is that distracting? 18 00:00:32,500 --> 00:00:35,200 -This is gonna be the first one I don't finish. -Flay's in trouble. 19 00:00:35,200 --> 00:00:36,867 -Whoo! -[Bobby] Bottom line... 20 00:00:36,867 --> 00:00:39,166 -No! -...everyone's out to beat me. 21 00:00:40,600 --> 00:00:42,266 [bell ringing] 22 00:00:42,266 --> 00:00:43,467 All right. I'm feeling lucky tonight. 23 00:00:43,467 --> 00:00:45,166 Who wants to place their bets on me? 24 00:00:47,500 --> 00:00:49,166 Please welcome two fierce competitors 25 00:00:49,166 --> 00:00:51,467 that will stop at nothing to see me lose. 26 00:00:51,467 --> 00:00:53,500 It's Food Network's Brooke Williamson, 27 00:00:53,500 --> 00:00:54,867 and Cliff Crooks. 28 00:00:54,867 --> 00:00:58,066 [audience cheering] 29 00:01:00,567 --> 00:01:02,200 Remember when cooking used to be easy? 30 00:01:02,200 --> 00:01:03,867 You just like go and cook in your restaurant. 31 00:01:03,867 --> 00:01:05,767 Now you gotta come out here, do a hip bump. 32 00:01:05,767 --> 00:01:07,467 -[chuckles] -Get, you know... 33 00:01:07,467 --> 00:01:09,400 -We nailed that. -...big rounds of applause. You did nail it. 34 00:01:09,400 --> 00:01:11,266 Now, you guys are all over the network. 35 00:01:11,266 --> 00:01:14,166 I know you've been on, uh, Tournament of Champions, a few seasons, 36 00:01:14,166 --> 00:01:16,000 and then you're on Triple Threat also. 37 00:01:16,000 --> 00:01:17,500 Yeah. Give me like 30 minutes 38 00:01:17,500 --> 00:01:19,600 and a bunch of random ingredients and I have fun. 39 00:01:19,600 --> 00:01:21,700 Cliff, you've done Tournament of Champions as well. 40 00:01:21,700 --> 00:01:23,967 That's one of those things you go in with, you know, 41 00:01:23,967 --> 00:01:25,867 -very minimal expectations, then... -Yeah. 42 00:01:25,867 --> 00:01:27,166 -...sink or swim. -Right. 43 00:01:27,166 --> 00:01:30,500 Oh. See I go into it with really high expectations. [chuckles] 44 00:01:30,500 --> 00:01:32,467 -So it's extra terrifying. Yeah. -Right. [chuckles] 45 00:01:32,467 --> 00:01:33,567 And then, Worst Cooks, 46 00:01:33,567 --> 00:01:36,100 you've done a few different seasons now. How was that? 47 00:01:36,100 --> 00:01:37,700 -Scary and amazing. -[Bobby] Yeah. 48 00:01:37,700 --> 00:01:39,700 I've done, I think, three seasons of it. 49 00:01:39,700 --> 00:01:41,967 I mean, you must've done it, what, 15 years ago? 50 00:01:41,967 --> 00:01:44,500 Uh, take it easy. I was paving the way for you. 51 00:01:44,500 --> 00:01:46,600 [all laughing] 52 00:01:46,600 --> 00:01:48,133 All right. Let's bring out some chefs. 53 00:01:49,266 --> 00:01:51,700 Our first contender was in a pop-punk band, 54 00:01:51,700 --> 00:01:53,100 for 15 years. 55 00:01:53,100 --> 00:01:56,000 -From Portland, Oregon, Javier Canteras. -[Bobby] Yeah! 56 00:01:56,000 --> 00:01:58,767 [audience cheering] 57 00:01:59,967 --> 00:02:02,367 [Brooke] Yeah! 58 00:02:02,367 --> 00:02:06,166 And our next contender is putting El Paso, Texas on the culinary map, 59 00:02:06,166 --> 00:02:07,600 Emiliano Marentes. 60 00:02:07,600 --> 00:02:09,200 -[Bobby] Yeah. -[Brooke] Whoo! 61 00:02:09,200 --> 00:02:11,266 Those are tortillas. [laughs] 62 00:02:14,567 --> 00:02:16,500 Javier, Emiliano, how's it going? 63 00:02:16,500 --> 00:02:17,600 -Good, how are you? -How you doing, chef? 64 00:02:17,600 --> 00:02:19,367 -What's your goal tonight? -To beat you, Bobby. 65 00:02:19,367 --> 00:02:20,967 -What about you? -Beat both of you. 66 00:02:20,967 --> 00:02:23,567 -[chuckles] -Well, yeah, 'cause obviously you wanna get to me, 67 00:02:23,567 --> 00:02:25,867 but before that happens you must go through each other. 68 00:02:25,867 --> 00:02:27,166 I'm gonna give you an ingredient 69 00:02:27,166 --> 00:02:29,867 and you must make that the star of your dish. 70 00:02:29,867 --> 00:02:31,500 And tonight's ingredient is... 71 00:02:31,500 --> 00:02:32,667 This is my favorite part. 72 00:02:33,867 --> 00:02:35,433 ...Castelvetrano olives. 73 00:02:35,700 --> 00:02:36,767 Love them. 74 00:02:36,767 --> 00:02:38,600 [Emiliano] The Castelvetrano olive is tricky, 75 00:02:38,600 --> 00:02:41,500 since I rarely use it in any type of Mexican dishes. 76 00:02:41,500 --> 00:02:43,367 You know what this reminds me of? A martini. 77 00:02:43,367 --> 00:02:44,767 [chuckles] 78 00:02:44,767 --> 00:02:45,967 [Bobby] Twenty minutes on the clock. 79 00:02:45,967 --> 00:02:47,600 Make sure you guys are the king 80 00:02:47,600 --> 00:02:49,667 -of your Castelvetranos. -[bell ringing] 81 00:02:51,166 --> 00:02:52,500 -[Cliff] Let's go! -[metal clanking] 82 00:02:52,500 --> 00:02:55,266 [audience cheering] 83 00:02:55,266 --> 00:02:58,000 -I love these olives. -Yeah. They're not crazy salty, 84 00:02:58,000 --> 00:03:00,100 so they don't overwhelm other things. 85 00:03:00,100 --> 00:03:01,867 So, I think the challenge here is 86 00:03:01,867 --> 00:03:03,500 to make sure that they stand out. 87 00:03:03,500 --> 00:03:06,700 I like the idea of making it a component of a relish. 88 00:03:06,700 --> 00:03:09,166 Maybe a little garlic oil, white anchovy, 89 00:03:09,166 --> 00:03:11,700 because they will still stand out because of that buttery 90 00:03:11,700 --> 00:03:14,367 -and floral nature. -Yeah. Nice. 91 00:03:14,367 --> 00:03:16,266 [Javier] Being in the world of Spanish cooking, 92 00:03:16,266 --> 00:03:19,266 I do work with olives, but not those in particular. 93 00:03:19,266 --> 00:03:20,700 [Cliff] Hey, Javier, what are you making? 94 00:03:20,700 --> 00:03:22,867 You know, I'm gonna do a olive piccata, 95 00:03:22,867 --> 00:03:24,867 -which is basically fancy olive tapenade. -Oh. 96 00:03:24,867 --> 00:03:26,266 Put that on some toast 97 00:03:26,266 --> 00:03:28,767 with some, uh, spicy garlic shrimp on top of that. 98 00:03:28,767 --> 00:03:31,367 Shrimp craves something acidic, 99 00:03:31,367 --> 00:03:33,367 and cooks really, really quickly. 100 00:03:33,367 --> 00:03:35,567 So, that's just gonna work awesome together. 101 00:03:35,567 --> 00:03:37,400 All right, crowd. Who's cheering for Javier? 102 00:03:37,400 --> 00:03:39,433 -[audience cheering] -Yeah! 103 00:03:40,867 --> 00:03:43,500 I moved to Portland, Oregon to pursue a career in music, 104 00:03:43,500 --> 00:03:46,367 but needed to pay the bills so started working in restaurants 105 00:03:46,367 --> 00:03:48,066 and ended up falling in love with it. 106 00:03:48,066 --> 00:03:49,700 Throughout my entire career 107 00:03:49,700 --> 00:03:52,700 I've always played with really unique flavors, 108 00:03:52,700 --> 00:03:54,967 drawing from my Spanish roots. 109 00:03:54,967 --> 00:03:56,867 Today, I'm the chef and owner of Urdaneta. 110 00:03:56,867 --> 00:03:59,100 Where we do a little bit of a modern twist 111 00:03:59,100 --> 00:04:01,266 on the old tapas classics. 112 00:04:01,266 --> 00:04:04,767 Beating Bobby Flay would make me feel like I've made the right decision 113 00:04:04,767 --> 00:04:06,467 to cook food for a living. 114 00:04:06,467 --> 00:04:09,200 I know that Bobby's really familiar with Spanish flavors, 115 00:04:09,200 --> 00:04:11,934 but no one can top a real Spaniard in the kitchen. 116 00:04:13,266 --> 00:04:14,867 Emiliano, what do you got going on over there? 117 00:04:14,867 --> 00:04:17,767 -I'm gonna make Camarones a la Veracruzana. -Nice. 118 00:04:17,767 --> 00:04:20,500 Sometimes I add black olives to the tomato sauce, 119 00:04:20,500 --> 00:04:23,300 uh, but I'm gonna use the Castelvetrano olives. 120 00:04:23,300 --> 00:04:24,967 First I'm gonna char the onions, 121 00:04:24,967 --> 00:04:26,500 to get a nice flavor on them. 122 00:04:26,500 --> 00:04:28,867 Then, I'm gonna add the tomatoes and garlic. 123 00:04:28,867 --> 00:04:30,834 -Shrimp and olives and shrimp and olives? -[Bobby] Yeah. 124 00:04:33,266 --> 00:04:35,467 [Emiliano] I grew up with always being in the kitchen. 125 00:04:35,467 --> 00:04:37,700 Both my parents are really great cooks. 126 00:04:37,700 --> 00:04:40,667 When I was 17, I started working in a casino, 127 00:04:40,667 --> 00:04:42,967 eventually moving up to chef de cuisine. 128 00:04:42,967 --> 00:04:46,767 In 2018, I decided to open up my own establishment. 129 00:04:46,767 --> 00:04:48,867 Elemi's known for tacos 130 00:04:48,867 --> 00:04:52,767 and we make each tortilla using imported corn from Mexico. 131 00:04:52,767 --> 00:04:55,266 I've been featured in Taste the Nation with Padma Lakshmi. 132 00:04:55,266 --> 00:04:57,300 And in 2022, I was nominated 133 00:04:57,300 --> 00:05:00,400 as a semi-finalist for a James Beard Outstanding Chef. 134 00:05:00,400 --> 00:05:02,567 Bobby, there's no time to taco about it. 135 00:05:02,567 --> 00:05:05,033 I conquered El Paso, now I'm conquering you. 136 00:05:06,100 --> 00:05:07,834 Let's give it up for these guys. Come on. 137 00:05:08,767 --> 00:05:11,567 So, I start the sauce with garlic and shallot, 138 00:05:11,567 --> 00:05:13,767 cherry tomatoes and harissa. 139 00:05:13,767 --> 00:05:15,166 Javier, what are we making over here? 140 00:05:15,166 --> 00:05:16,500 [Javier] Working on some garlic shrimp. 141 00:05:16,500 --> 00:05:18,467 Gonna make tapenade out of the olives. 142 00:05:18,467 --> 00:05:19,767 What else is going in the tapenade? 143 00:05:19,767 --> 00:05:21,567 Some lemon, some harissa, 144 00:05:21,567 --> 00:05:24,867 and I'm gonna kinda marinate the shrimp in olive juice. 145 00:05:24,867 --> 00:05:26,000 [Cliff] All right. You still have enough time? 146 00:05:26,000 --> 00:05:28,467 -Yeah. Yeah, we'll see. [chuckles] -Okay. [chuckles] 147 00:05:28,467 --> 00:05:32,066 -Emiliano, so this is almost a Veracruz-style... -Yeah. Exactly. 148 00:05:32,066 --> 00:05:35,100 I'm gonna incorporate the Castelvetrano olives in the sauce. 149 00:05:35,100 --> 00:05:36,867 And then I add capers, 150 00:05:36,867 --> 00:05:39,066 fresh oregano and cilantro. 151 00:05:39,066 --> 00:05:40,166 [Cliff] Watch your time. 152 00:05:40,166 --> 00:05:41,700 -He's hustling over there, okay? -I am. Thank you. 153 00:05:41,700 --> 00:05:43,600 [Cliff] Let's go, chefs. You have 14 minutes. 154 00:05:43,600 --> 00:05:45,166 -Let's go! -[audience cheering] 155 00:05:45,166 --> 00:05:47,000 [Cliff] So, Emiliano's got his garlic 156 00:05:47,000 --> 00:05:50,567 and he's using the olive as the base, so there's a lot of tomato. 157 00:05:50,567 --> 00:05:52,700 They're both using a lot of the same flavors. 158 00:05:52,700 --> 00:05:56,200 But, like, one is more Mediterranean, the other is Mexico. 159 00:05:56,200 --> 00:05:57,767 [Emiliano] I'm gonna get the shrimp and devein them. 160 00:05:57,767 --> 00:06:00,400 With the shrimp heads, I'm gonna smash them over the sauce, 161 00:06:00,400 --> 00:06:03,767 because the juice provides an intense umami flavor. 162 00:06:03,767 --> 00:06:06,066 Now, I start working on the piccata, 163 00:06:06,066 --> 00:06:09,767 with the olives, harissa, garlic, and olive oil. 164 00:06:09,767 --> 00:06:11,867 After that, I toss the shrimp into a bowl 165 00:06:11,867 --> 00:06:14,700 add a little bit of olive juice and I let that marinate. 166 00:06:14,700 --> 00:06:17,433 -Nine minutes, guys. -[audience cheering] 167 00:06:18,100 --> 00:06:19,500 What you have going on over here? 168 00:06:19,500 --> 00:06:22,066 -I'm making this Veracruz-style sauce. -Okay. 169 00:06:22,066 --> 00:06:24,266 -[Emiliano] Gonna be a little bit more rustic, not blended. -[Brooke] Okay. 170 00:06:24,266 --> 00:06:25,500 So, if you make it past this first round, 171 00:06:25,500 --> 00:06:26,700 how are you feeling about Bobby? 172 00:06:26,700 --> 00:06:28,567 Actually I'm more confident on that one than this one. 173 00:06:28,567 --> 00:06:31,166 -[Brooke] Good luck to you. -Thank you. Appreciate it. 174 00:06:31,166 --> 00:06:34,166 Now I start toasting the sourdough. 175 00:06:34,166 --> 00:06:37,467 -Javier, how are you feeling over here? -[Javier] Feeling pretty good. 176 00:06:37,467 --> 00:06:40,000 So, I decide to put the shrimp in the sauce 177 00:06:40,000 --> 00:06:42,767 with the shell to impart more flavor. 178 00:06:42,767 --> 00:06:44,300 -Olives are right over here. -Yeah. 179 00:06:44,300 --> 00:06:45,867 About to put some more in this sauce right here. 180 00:06:45,867 --> 00:06:47,100 [Brooke] And then you're going on toast? 181 00:06:47,100 --> 00:06:48,767 -[Javier] Going on toast. -[Brooke] All right. I like it. 182 00:06:48,767 --> 00:06:50,567 Six minutes, 20 seconds left. 183 00:06:55,166 --> 00:06:57,266 Oh, no. 184 00:06:57,266 --> 00:07:00,967 My pan is really hot. The olive oil caught on fire. 185 00:07:00,967 --> 00:07:02,367 [Bobby] Yeah, the pan was, like, basically burned 186 00:07:02,367 --> 00:07:04,100 -before he put the shrimp in. -Really hot. 187 00:07:04,100 --> 00:07:06,000 It's not a big problem because I need my shrimp 188 00:07:06,000 --> 00:07:08,500 to sear quickly in a really hot pan. 189 00:07:08,500 --> 00:07:10,467 And he just cooled it down with some tequila. 190 00:07:10,467 --> 00:07:12,000 [Emiliano] It's a little herbaceous 191 00:07:12,000 --> 00:07:14,166 and adds a little complex flavor component. 192 00:07:14,767 --> 00:07:16,500 I quickly start to peel the shrimp, 193 00:07:16,500 --> 00:07:18,266 put them back in the sauce, 194 00:07:18,266 --> 00:07:21,266 and then I toss the shrimp heads with a little bit of flour, 195 00:07:21,266 --> 00:07:22,867 and throw them in the fryer. 196 00:07:22,867 --> 00:07:25,166 Three minutes to go, chefs. 197 00:07:25,166 --> 00:07:27,767 Next, I'm working on a salad with a little bit of lime juice, 198 00:07:27,767 --> 00:07:30,300 some radishes and more olives. 199 00:07:30,300 --> 00:07:32,000 My sauce reduced a little bit too much, 200 00:07:32,000 --> 00:07:33,967 but I have to start plating my dish. 201 00:07:33,967 --> 00:07:35,700 I add the sauce with the shrimp 202 00:07:35,700 --> 00:07:38,367 and then garnish it with the salad. 203 00:07:38,367 --> 00:07:40,600 First, I put the sourdough toast on the plate 204 00:07:40,600 --> 00:07:44,166 Then, I add the olive piccata, shrimp and the sauce. 205 00:07:44,166 --> 00:07:46,000 -Ten! -[Javier] Last, I take the shrimp heads 206 00:07:46,000 --> 00:07:49,467 out of the fryer and nestle them in beside the toast. 207 00:07:49,467 --> 00:07:52,500 [all] Five. Four. Three. 208 00:07:52,500 --> 00:07:54,567 -[all] Two. One. -[bell ringing] 209 00:07:54,567 --> 00:07:57,367 [audience cheering] 210 00:07:57,367 --> 00:07:58,533 [Bobby] Good job. 211 00:07:58,533 --> 00:08:00,767 I would've loved to have added a little bit more shrimp stock 212 00:08:00,767 --> 00:08:02,166 to the sauce to add volume, 213 00:08:02,166 --> 00:08:04,166 but I'm happy with what I made in 20 minutes. 214 00:08:05,100 --> 00:08:08,500 I'm afraid the shrimp is potentially the star, 215 00:08:08,500 --> 00:08:09,767 rather than the olive. 216 00:08:09,767 --> 00:08:12,867 But I'm confident I have a really good shot at winning. 217 00:08:12,867 --> 00:08:14,266 -[audience cheering] -Good job. 218 00:08:15,467 --> 00:08:16,400 [bell ringing] 219 00:08:17,767 --> 00:08:19,300 Both times I've been here, I've beat Bobby. 220 00:08:19,300 --> 00:08:20,767 Let's keep this track record going. 221 00:08:20,767 --> 00:08:22,567 It all comes down to what you did 222 00:08:22,567 --> 00:08:25,467 to make the Castelvetrano olives the star of your dish. 223 00:08:25,467 --> 00:08:26,867 Chef Javier, what did you make? 224 00:08:26,867 --> 00:08:29,367 Today, I made spicy garlic shrimp, olive piccata, 225 00:08:29,367 --> 00:08:31,433 fried shrimp head, all on toast. 226 00:08:33,000 --> 00:08:37,000 The tomatoes and the onions and the garlic are all incredibly delicious. 227 00:08:37,000 --> 00:08:39,567 I do find that they overpower the olives, 228 00:08:39,567 --> 00:08:41,467 and that bread reads a little bit greasy, 229 00:08:41,467 --> 00:08:43,100 but also incredibly flavorful. 230 00:08:43,100 --> 00:08:45,967 -I really like the aggressive seasoning. -Thank you. 231 00:08:45,967 --> 00:08:49,967 I do appreciate the dual usage of the olive itself, 232 00:08:49,967 --> 00:08:52,767 but the shrimp could almost not ever be there. 233 00:08:52,767 --> 00:08:55,367 -How about just the head. -Absolutely, just the fried head 234 00:08:55,367 --> 00:08:58,100 -would have been fantastic. Always. Always. Always. -So good. 235 00:08:58,100 --> 00:09:00,100 -Heard that. -Emiliano, what did you make? 236 00:09:00,100 --> 00:09:02,333 I made Camarones a la Veracruzana. 237 00:09:05,567 --> 00:09:08,667 You left them large, so when you get a bite with the olive, 238 00:09:08,667 --> 00:09:10,100 you definitely taste the olive. 239 00:09:10,100 --> 00:09:12,367 But, you know, I feel like it's slightly over-reduced. 240 00:09:12,367 --> 00:09:15,367 -Would've loved some fresh acid in here. -Thank you, Chef. 241 00:09:15,367 --> 00:09:17,867 The shrimp aren't the star of this dish, 242 00:09:17,867 --> 00:09:19,967 -but they're very, very well-executed. -Yeah. 243 00:09:19,967 --> 00:09:22,734 The size of your olives is fantastic. 244 00:09:22,734 --> 00:09:24,667 Similarly, it's taking a back seat 245 00:09:24,667 --> 00:09:27,900 -to the over-reduced items in the dish. -Thank you, Chef. 246 00:09:29,100 --> 00:09:32,000 I was a little disappointed that the sauce was over-reduced. 247 00:09:32,000 --> 00:09:34,667 But I'm pretty happy with the dish I put out. 248 00:09:34,667 --> 00:09:38,367 The chef moving forward to beat Bobby tonight is... 249 00:09:42,467 --> 00:09:43,867 Chef Javier. 250 00:09:43,867 --> 00:09:46,166 -[audience cheering] -Thanks for being here. 251 00:09:46,166 --> 00:09:47,467 [Emiliano] I don't know if I agree with the decision, 252 00:09:47,467 --> 00:09:50,000 but I'm happy that I got to showcase my style of cooking 253 00:09:50,000 --> 00:09:51,367 and my Mexican culture. 254 00:09:51,367 --> 00:09:53,834 So, Javier, you're an aggressive seasoner, 255 00:09:53,834 --> 00:09:56,567 you have our faith that you can take Bobby out. 256 00:09:56,567 --> 00:09:58,467 -I'm ready. -♪ Yeah, yeah Yeah, real quick ♪ 257 00:09:58,467 --> 00:10:01,200 ♪ I been going to the top Yeah, real quick ♪ 258 00:10:01,200 --> 00:10:02,867 ♪ I'ma switch up on the spot♪ 259 00:10:02,867 --> 00:10:04,767 -All right, Javier, congratulations. -Thank you. 260 00:10:04,767 --> 00:10:06,200 You got through round one, how you feeling? 261 00:10:06,200 --> 00:10:08,467 -Feel really good. -I'm really curious to see what we're gonna cook tonight. 262 00:10:08,467 --> 00:10:11,100 -What's your signature dish? -My signature dish is... 263 00:10:11,100 --> 00:10:13,867 ♪ Real, real, real Hit it real quick♪ 264 00:10:13,867 --> 00:10:16,567 -...tortilla espanola. -[audience] Ooh. 265 00:10:16,567 --> 00:10:18,300 -Okay. -I don't know, I feel like 266 00:10:18,300 --> 00:10:21,834 -Bobby's probably made this dish before, a few times. -Yeah, a couple... 267 00:10:21,834 --> 00:10:23,467 I actually made one a couple weeks ago. 268 00:10:23,467 --> 00:10:26,000 My girlfriend grew up eating tortilla espanola. 269 00:10:26,000 --> 00:10:27,767 -Was she happy with it? -No. 270 00:10:27,767 --> 00:10:29,467 [all laughing] 271 00:10:29,467 --> 00:10:31,000 [Cliff] Your 45 minutes are on the clock, 272 00:10:31,000 --> 00:10:32,834 -and your time starts now. -[Brooke] Whoo! 273 00:10:32,834 --> 00:10:34,200 [audience cheering] 274 00:10:34,200 --> 00:10:36,433 -[electricity buzzing] -[metal clanking] 275 00:10:39,166 --> 00:10:42,867 Tortilla espanola. So, this is a traditional Spanish omelette. 276 00:10:42,867 --> 00:10:44,467 [Cliff] And it's three simple ingredients. 277 00:10:44,467 --> 00:10:46,834 It's potato, egg, and it's onion. 278 00:10:46,834 --> 00:10:49,567 And, you know, chefs can add a variety of ingredients to it, 279 00:10:49,567 --> 00:10:51,734 certain meats, you know, like jamon. 280 00:10:51,734 --> 00:10:53,667 Or in Bobby's case piquillo, 281 00:10:53,667 --> 00:10:57,100 -'cause he, you know, loves piquillo peppers. -[chuckles] Well said. 282 00:10:57,100 --> 00:11:00,734 You need flavor and texture throughout that tortilla. 283 00:11:00,734 --> 00:11:03,567 And a lot of that comes from how cooked or uncooked 284 00:11:03,567 --> 00:11:05,867 -those potatoes are. -Correct. 285 00:11:05,867 --> 00:11:08,300 [Javier] Tortilla espanola is my signature dish because 286 00:11:08,300 --> 00:11:11,367 it reflects a lot of my childhood. 287 00:11:11,367 --> 00:11:14,967 It's just hands down one of the most famous tapas in Spain. 288 00:11:14,967 --> 00:11:18,300 I'm making a tortilla espanola with piquillo peppers, 289 00:11:18,300 --> 00:11:21,667 crispy jamon serrano and Marcona almond goat cheese butter. 290 00:11:21,667 --> 00:11:24,867 First thing I do is start chopping the onions, 291 00:11:24,867 --> 00:11:26,967 poblano peppers and potatoes. 292 00:11:26,967 --> 00:11:29,467 -Javier, how many times have you made this dish? -[Javier] Yes. 293 00:11:29,467 --> 00:11:30,567 Thousands of times. 294 00:11:30,567 --> 00:11:32,266 Beating Bobby will prove 295 00:11:32,266 --> 00:11:35,033 that I can cook on his level and win. 296 00:11:36,166 --> 00:11:38,367 [Bobby] So, my take on this dish is fairly classic. 297 00:11:38,367 --> 00:11:40,300 I'm making a tortilla espanola 298 00:11:40,300 --> 00:11:42,900 with piquillo pepper pesto, some crispy ham, 299 00:11:42,900 --> 00:11:44,567 and garlic-rubbed toast. 300 00:11:44,567 --> 00:11:46,667 The first thing I'm gonna do is blanch the potatoes, 301 00:11:46,667 --> 00:11:48,200 just to kind of soften them a little bit. 302 00:11:48,200 --> 00:11:51,900 -Generally, they're sliced thinly and then sauteed. -Yeah. 303 00:11:51,900 --> 00:11:54,100 All right. I'm gonna go check out what's going on back here. 304 00:11:54,100 --> 00:11:57,000 -Coming up on 37 minutes, everyone. -[Javier] All right. 305 00:11:57,000 --> 00:11:59,367 [audience cheering] 306 00:11:59,367 --> 00:12:00,567 All right, Chef, what do we have, oh. 307 00:12:00,567 --> 00:12:02,300 -Okay, so we have our vegetable blanch here. -Yeah, yeah 308 00:12:02,300 --> 00:12:04,200 Are you from the school where you cook everything separate 309 00:12:04,200 --> 00:12:05,567 and then mix it back together? 310 00:12:05,567 --> 00:12:07,000 I'm going everything in the pan. 311 00:12:07,000 --> 00:12:09,667 -I feel like all the flavors just meld well together. -[Cliff] Yeah. 312 00:12:09,667 --> 00:12:11,567 And how much color do you usually get on your potato? 313 00:12:11,567 --> 00:12:13,100 Uh, hardly any. 314 00:12:13,100 --> 00:12:15,467 Just make sure your seasoning is just as aggressive 315 00:12:15,467 --> 00:12:17,467 -as it was in the first round. -Yes, Chef. 316 00:12:17,467 --> 00:12:19,467 I season the potato mixture 317 00:12:19,467 --> 00:12:21,667 with a generous amount of salt. 318 00:12:21,667 --> 00:12:23,567 Poaching all of those ingredients, 319 00:12:23,567 --> 00:12:25,567 so that olive oil can be absorbed, 320 00:12:25,567 --> 00:12:29,200 creates a really creamy tortilla. 321 00:12:29,200 --> 00:12:31,467 [Bobby] So, in my eggs I'm adding salt, pepper, 322 00:12:31,467 --> 00:12:33,200 butter, and some Manchego cheese. 323 00:12:33,200 --> 00:12:36,266 You don't usually see that, but I just wanna give it some natural saltiness. 324 00:12:36,266 --> 00:12:38,200 Hey, Chef. So, what are you doing over there? You mixing eggs? 325 00:12:38,200 --> 00:12:39,567 -Whisking some eggs. -How many eggs do you have in there? 326 00:12:39,567 --> 00:12:41,100 Are you using the whole flat of eggs? Is that 30 eggs in there? 327 00:12:41,100 --> 00:12:43,100 That's a big tortilla. Are you gonna season these eggs? 328 00:12:43,100 --> 00:12:45,000 -Uh, yeah, they're seasoned. Salt and pepper. -Yeah? 329 00:12:45,000 --> 00:12:46,467 Bobby, is he annoying you yet? 330 00:12:46,467 --> 00:12:47,967 -Very much so. -Aw... 331 00:12:47,967 --> 00:12:50,100 -Are you gonna use piquillos? -I'm gonna make a piquillo pesto. 332 00:12:50,100 --> 00:12:52,467 -[record scratches] -[laughs] 333 00:12:52,467 --> 00:12:54,967 [laughs] Give it up for Bobby. 334 00:12:58,000 --> 00:13:00,066 So, Javier is cooking everything all at once, 335 00:13:00,066 --> 00:13:02,967 -with very minimal color, which is traditional. -Right. 336 00:13:02,967 --> 00:13:05,166 Bobby has a little bit of color on his onions. 337 00:13:05,166 --> 00:13:08,200 -He also has larger pieces of potato. -Okay. 338 00:13:08,200 --> 00:13:09,900 So, Javier's potatoes are thinner? 339 00:13:09,900 --> 00:13:11,934 -They're diced potatoes. Yeah. -Oh, they're diced. Okay. 340 00:13:13,100 --> 00:13:16,367 Jamon serrano is also called serrano ham, 341 00:13:16,367 --> 00:13:20,200 and it's gonna give this tortilla some added saltiness. 342 00:13:20,200 --> 00:13:23,367 And then, I put some garlic in the pan with olive oil. 343 00:13:23,367 --> 00:13:27,166 I add brown sugar, sherry vinegar, and piquillo peppers, 344 00:13:27,166 --> 00:13:29,867 which are indigenous to Spain. 345 00:13:29,867 --> 00:13:32,567 [Bobby] The potatoes should be gluing my eggs and onions together. 346 00:13:32,567 --> 00:13:35,300 So, I wanna make sure I have enough layers of potatoes in there. 347 00:13:35,300 --> 00:13:36,567 I mean, the biggest challenge with this dish 348 00:13:36,567 --> 00:13:38,367 is getting it cooked and getting it set. 349 00:13:38,367 --> 00:13:40,467 And then, you have to be able to cut it. I'm gonna cut mine. 350 00:13:40,467 --> 00:13:41,867 [Cliff] Bobby, how you feeling about time? 351 00:13:41,867 --> 00:13:44,200 [Bobby] Not sure. I have my tortilla in the oven, 352 00:13:44,200 --> 00:13:45,567 just, you know, we'll see what happens. 353 00:13:45,567 --> 00:13:47,567 Tortillas should never hit the oven. 354 00:13:47,567 --> 00:13:49,166 -[Brooke] Ooh. -[Cliff] No. Ooh. 355 00:13:49,166 --> 00:13:51,000 -Did you hear that, Bobby? -Whatever. 356 00:13:51,000 --> 00:13:52,433 [both laughing] 357 00:13:53,667 --> 00:13:54,767 [bell ringing] 358 00:13:56,867 --> 00:13:58,867 -Bobby, is that a piquillo pesto? -[Bobby] Yes. 359 00:13:58,867 --> 00:14:00,266 One of my favorite sauces. 360 00:14:00,266 --> 00:14:03,400 So, it's piquillo peppers, pine nuts, garlic, 361 00:14:03,400 --> 00:14:05,100 some Parmigiano Reggiano cheese 362 00:14:05,100 --> 00:14:06,734 and then olive oil and salt and pepper. 363 00:14:06,734 --> 00:14:08,400 [Brooke] I hate showing up empty-handed. 364 00:14:08,400 --> 00:14:11,066 Bobby is not a fan of cupcakes, but my goal today... 365 00:14:11,066 --> 00:14:12,867 -Who doesn't like a cupcake? -...is to change his mind. 366 00:14:12,867 --> 00:14:14,667 [Cliff] Please have him eat his way through. 367 00:14:16,467 --> 00:14:17,734 [Brooke] Twenty-eight minutes left. 368 00:14:17,734 --> 00:14:19,600 I figured I'd bring you some cupcakes, 369 00:14:19,600 --> 00:14:22,600 -'cause I know how you love them so much. -[chuckles] 370 00:14:22,600 --> 00:14:25,467 -Look. Down. -You're going down 371 00:14:25,467 --> 00:14:28,200 -Bobby. [laughs] -Bobby, that's your name. [laughs] 372 00:14:28,200 --> 00:14:30,600 All right. Ooh, that one's filled with marshmallow. 373 00:14:30,600 --> 00:14:33,967 You like red velvet, right? Funfetti with chocolate frosting. 374 00:14:33,967 --> 00:14:35,767 Ooh, what about vanilla frosting? 375 00:14:35,767 --> 00:14:38,000 Ooh, that one's strawberry. Oh, carrot cake. 376 00:14:38,000 --> 00:14:39,467 [Bobby] Actually the carrot cake is very good, too. 377 00:14:39,467 --> 00:14:40,500 -It is. -And the coconut is good, too. 378 00:14:40,500 --> 00:14:42,000 -You know what's even better? -No. 379 00:14:42,000 --> 00:14:43,200 The fact that you've just wasted 380 00:14:43,200 --> 00:14:44,734 -four minutes trying cupcakes. -I know. 381 00:14:44,734 --> 00:14:46,000 -It's okay. -[audience laughing] 382 00:14:46,000 --> 00:14:48,867 Next, I get some serrano-style ham, throw it in the fryer. 383 00:14:48,867 --> 00:14:50,166 This is gonna add a little texture 384 00:14:50,166 --> 00:14:52,266 and a little bit of that saltiness from the pork. 385 00:14:52,266 --> 00:14:55,367 -Javier, so your potatoes are in that olive oil? -[Javier] Yes. 386 00:14:55,367 --> 00:14:57,266 And then, cook it in that? 387 00:14:57,266 --> 00:14:59,200 -I'm actually gonna make little individual tortillas. -Oh. 388 00:14:59,200 --> 00:15:00,467 -Do you wanna keep that a secret? -I do. 389 00:15:00,467 --> 00:15:01,734 [Brooke] Is that cream cheese? 390 00:15:01,734 --> 00:15:04,500 Gonna do a goat cheese Marcona almond butter. 391 00:15:04,500 --> 00:15:07,767 I have Marcona almonds, which are Spanish almonds, 392 00:15:07,767 --> 00:15:11,367 buttermilk, Spanish goat cheese, and cream cheese. 393 00:15:11,367 --> 00:15:13,767 I cook the food of my family and my country, 394 00:15:13,767 --> 00:15:16,300 and I'm gonna bring this win home for them. 395 00:15:16,300 --> 00:15:19,667 -[Brooke] Twenty-two minutes left. -[audience cheering] 396 00:15:20,200 --> 00:15:21,567 Javier looks great. 397 00:15:21,567 --> 00:15:25,467 He must've been able to impart so much flavor into the actual potatoes. 398 00:15:25,467 --> 00:15:28,867 Which by boiling the potatoes, Bobby was not able 399 00:15:28,867 --> 00:15:30,600 to impart any flavor, except for salt. 400 00:15:30,600 --> 00:15:33,667 -But flavor profiles, they're very similar. -Similar. 401 00:15:33,667 --> 00:15:36,767 So, now I think it's gonna be a matter of execution. 402 00:15:36,767 --> 00:15:38,767 [Javier] After I crack all the eggs I need, 403 00:15:38,767 --> 00:15:40,967 I season them with salt and whisk them. 404 00:15:40,967 --> 00:15:43,600 Throwing in the potatoes really hot into the eggs 405 00:15:43,600 --> 00:15:46,300 almost starts to kinda create this creamy custard. 406 00:15:46,300 --> 00:15:50,500 -It's a absolute sin to have a tortilla that's dry. -Yes! Thank you. 407 00:15:50,500 --> 00:15:53,500 I really can appreciate the individual tortillas. 408 00:15:53,500 --> 00:15:55,734 [Brooke] Because he's like, "A tortilla should never hit the oven." 409 00:15:55,734 --> 00:15:58,867 This is his method of getting it cooked fast enough. 410 00:15:58,867 --> 00:16:01,500 So, I'm making some crostini, so I'm slicing a baguette, 411 00:16:01,500 --> 00:16:03,500 splattering it with some extra-virgin olive oil, 412 00:16:03,500 --> 00:16:06,500 some salt and pepper and I toast it in the salamander. 413 00:16:06,500 --> 00:16:09,100 [Javier] The art of flipping the tortilla espanola, 414 00:16:09,100 --> 00:16:10,567 it's a pretty serious thing. 415 00:16:10,567 --> 00:16:14,400 It's that perfect time where the egg is creamy and custardy, 416 00:16:14,400 --> 00:16:15,967 but not overcooked. 417 00:16:15,967 --> 00:16:18,867 -Javier. Oh, those look great. -[Javier] Not to shabby. 418 00:16:18,867 --> 00:16:20,767 -So, we're coming up on 14 minutes even... -Heard that. 419 00:16:20,767 --> 00:16:22,967 ...let's just make sure that they are cooked through. 420 00:16:22,967 --> 00:16:25,467 -Your garnishes are lovely on top. -Heard that. 421 00:16:25,467 --> 00:16:28,367 -Give it up for Javier, please. Thank you! -[Javier] Yeah, come on! 422 00:16:28,367 --> 00:16:29,867 [Cliff] Come on! Hey, Chef. 423 00:16:29,867 --> 00:16:32,467 -It's so beautiful. You're doing such a great job. -Thank you so much. 424 00:16:32,467 --> 00:16:36,000 Give it up for Bobby! Wait, are you really gonna throw that in the blaster? 425 00:16:36,000 --> 00:16:38,967 -[Bobby] Gotta cool it down. -Do you want the outside of that to be slightly frozen? 426 00:16:38,967 --> 00:16:41,767 -[Bobby] No, just nice and room temperature. -[man] Yeah, Bobby! 427 00:16:41,767 --> 00:16:43,667 -[Bobby] Yeah. -Yeah, Bobby. 428 00:16:46,600 --> 00:16:48,867 Bobby's making, uh, a gigantic souffle. 429 00:16:48,867 --> 00:16:50,200 Throwing it in the blast chiller, 430 00:16:50,200 --> 00:16:52,100 can also have the effect of just like [exhales] 431 00:16:52,100 --> 00:16:53,567 -sinking the whole thing. -Right. 432 00:16:54,734 --> 00:16:57,266 We've got three minutes. Let's get everything on the plate. 433 00:16:57,266 --> 00:17:00,500 Now, because these are individual tortillas, 434 00:17:00,500 --> 00:17:02,734 I can't see what the middle looks like, 435 00:17:02,734 --> 00:17:04,567 but I know that they're gonna be perfect. 436 00:17:04,567 --> 00:17:07,266 So, I put it on top of the Marcona almond goat cheese butter, 437 00:17:07,266 --> 00:17:10,300 add the piquillo peppers with the crispy garlic, 438 00:17:10,300 --> 00:17:13,133 crispy serrano ham, some micro greens, and done. 439 00:17:14,867 --> 00:17:16,600 [Bobby] I'm just happy to get mine out of the pan, 440 00:17:16,600 --> 00:17:18,867 cut into actual wedges, and on to the plate. 441 00:17:18,867 --> 00:17:21,567 I put some piquillo pesto on top of the tortilla. 442 00:17:21,567 --> 00:17:24,667 I put the crispy ham into the piquillo pesto, so it stands up, 443 00:17:24,667 --> 00:17:26,967 and then I rub the crostini with some fresh garlic, 444 00:17:26,967 --> 00:17:28,767 and then some chives on top. 445 00:17:28,767 --> 00:17:31,467 -[audience] Ten. Nine. Eight. -[Bobby] A little extra-virgin olive oil over all of it. 446 00:17:31,467 --> 00:17:33,500 -That's it. Very simple. -Six. 447 00:17:33,500 --> 00:17:36,867 [all] Five. Four. Three. 448 00:17:36,867 --> 00:17:38,767 Two. One. 449 00:17:38,767 --> 00:17:41,400 -[audience cheering] -[Brooke] Whoo! 450 00:17:41,400 --> 00:17:44,500 [Javier] Bobby brings big, bold flavors for a living, 451 00:17:44,500 --> 00:17:47,200 so after seeing his dish I'm kinda thinking, 452 00:17:47,200 --> 00:17:49,867 is this a closer match than I thought? 453 00:17:49,867 --> 00:17:52,467 [Bobby] I think it's gonna come down to execution and seasoning, 454 00:17:52,467 --> 00:17:54,300 'cause we both have the same ingredients. 455 00:17:54,300 --> 00:17:55,367 So, we'll see what happens. 456 00:17:55,367 --> 00:17:57,533 -Beautiful job. -You too. Thank you, Chef. 457 00:18:01,400 --> 00:18:03,400 So, tonight's challenge was tortilla espanola. 458 00:18:03,400 --> 00:18:06,100 Bobby, Javier, we'd like to introduce you to the judges. 459 00:18:06,100 --> 00:18:08,567 The director of the NYU Food Lab, 460 00:18:08,567 --> 00:18:10,200 Lourdes Castro. 461 00:18:10,200 --> 00:18:13,066 Co-founder of Leaves and Loaves Goods, 462 00:18:13,066 --> 00:18:14,500 David Santos. 463 00:18:14,500 --> 00:18:18,066 Cookbook author and VP of Culinary at Dos Caminos, 464 00:18:18,066 --> 00:18:20,934 -Ariel Fox. -[audience cheering] 465 00:18:22,100 --> 00:18:24,367 Judges, please start with the first plate in front of you. 466 00:18:29,567 --> 00:18:31,367 It's really beautiful, it's very inviting. 467 00:18:31,367 --> 00:18:33,400 The onions are nicely sauteed. 468 00:18:33,400 --> 00:18:36,367 And then, the piquillo pesto adds a nice sharpness. 469 00:18:36,367 --> 00:18:38,867 But there is quite a bit of garlic, a little bit too much. 470 00:18:38,867 --> 00:18:42,734 And there's a little bit of oil kinda puddled underneath my crouton. 471 00:18:43,567 --> 00:18:47,166 The color really pops from the piquillo pesto. 472 00:18:47,166 --> 00:18:49,100 The flavor is really good, 473 00:18:49,100 --> 00:18:52,567 the cook is super moist, and the egg's nice and set. 474 00:18:52,567 --> 00:18:55,300 I thought maybe the garlic was a little too assertive, 475 00:18:55,300 --> 00:18:58,166 and I didn't need to have that crispy ham. 476 00:18:58,166 --> 00:19:00,834 I would've really liked to see maybe some fresh ham. 477 00:19:01,967 --> 00:19:04,667 I'm a garlic fan, so I actually really liked the sauce. 478 00:19:04,667 --> 00:19:07,667 I think it has a brightness to it that the dish needs. 479 00:19:07,667 --> 00:19:09,867 I'm a huge Manchego cheese fan, 480 00:19:09,867 --> 00:19:12,100 so I love that this was used in this dish. 481 00:19:12,100 --> 00:19:15,767 But I had a few undercooked potatoes in mine. 482 00:19:15,767 --> 00:19:18,100 Thank you, judges. We're gonna have you switch your plates now. 483 00:19:25,767 --> 00:19:27,667 There's just something adorable about having 484 00:19:27,667 --> 00:19:29,867 your own little personal tortilla. 485 00:19:29,867 --> 00:19:31,767 It's cooked really beautiful, 486 00:19:31,767 --> 00:19:35,066 potato, everything's kind of soft and creamy inside. 487 00:19:35,066 --> 00:19:37,867 The goat cheese almond crema, 488 00:19:37,867 --> 00:19:40,667 really, really nice, but I didn't like the jamon. 489 00:19:40,667 --> 00:19:42,500 The flavor is just a little off. 490 00:19:42,500 --> 00:19:45,166 It's just kind of not doing it for me. 491 00:19:45,166 --> 00:19:47,200 [Lourdes] Well, I love that you get your own little tortilla. 492 00:19:47,200 --> 00:19:49,367 The texture is totally on point, 493 00:19:49,367 --> 00:19:51,200 and it's perfectly seasoned. 494 00:19:51,200 --> 00:19:53,667 I really, really do love the piquillo peppers. 495 00:19:53,667 --> 00:19:55,066 The ham, it's quite nice, 496 00:19:55,066 --> 00:19:58,066 but the goat cheese, it's putting me off a bit. 497 00:19:58,066 --> 00:20:01,500 Visually, it's not as, uh, vibrant for me. 498 00:20:01,500 --> 00:20:05,300 But the texture and seasoning inside is spot on. 499 00:20:05,300 --> 00:20:07,767 I was very surprised that this was goat cheese, 500 00:20:07,767 --> 00:20:09,867 but I think it goes really well 501 00:20:09,867 --> 00:20:12,333 with the acidity on the piquillo peppers on the top. 502 00:20:13,200 --> 00:20:15,367 So, judges, there can able be one winner. 503 00:20:15,367 --> 00:20:17,166 Please take a vote. 504 00:20:17,166 --> 00:20:19,767 Feels like my heart is just pounding out of my chest. 505 00:20:19,767 --> 00:20:23,133 It's taking an eternity to get the answer. 506 00:20:24,166 --> 00:20:25,634 And the winner is... 507 00:20:28,500 --> 00:20:30,667 Javier, you just beat Bobby Flay! 508 00:20:30,667 --> 00:20:32,467 [audience cheering] 509 00:20:32,467 --> 00:20:36,166 I can't believe that I just beat Bobby Flay. 510 00:20:36,166 --> 00:20:38,266 -Congratulations. -[Javier] I wanted to prove to myself 511 00:20:38,266 --> 00:20:40,033 that I can cook on Bobby's level, 512 00:20:40,033 --> 00:20:42,634 an Iron Chef's level, and today I proved that. 513 00:20:42,867 --> 00:20:44,433 [laughing] 514 00:20:45,200 --> 00:20:46,967 [Bobby] Enjoy it. 515 00:20:46,967 --> 00:20:49,567 -Congratulations. Congratulations. -Congratulations. 516 00:20:49,567 --> 00:20:51,166 -[Brooke] Thank you. -[Cliff] You are still undefeated. 517 00:20:51,166 --> 00:20:53,100 -Oh, yes! -Isn't it so great? 518 00:20:53,100 --> 00:20:57,400 -I'm Javier Canteras and I just beat Bobby Flay! -[audience cheering]