[Bobby] I'm Bobby Flay. The holidays are here and it's time for cheer.
Well, not for me.
-Happy holidays! -[laughter]
[Bobby] All of my closest Food Network friends
are teaming up to take me down.
Gobble, gobble, gobble.
This battle is gonna shake down in three rounds.
Round one and two, they must go through each other.
I have waited for this moment.
Woo!
[Bobby] Round three, the winner gets me.
Let's go, Flay!
[Bobby] In the spirit of the holidays, we're teaming up
for a culinary throwdown.
-Go. Go. -I'm going.
It's like three rounds of sibling rivalry.
-Get out of here. -The competition is tougher...
I'm just not.
[Bobby] ...the rounds are bigger,
and the surprises just keep on coming.
-Bottom line... -Come on.
[Bobby] ...everyone is out to ruin my holiday.
-Come on in, ladies. -Oh, wow.
[laughs]
[upbeat music playing]
[announcer] Ladies and gentlemen,
Bobby Flay!
[cheers and applause]
[Bobby] Happy Thanksgiving, everybody.
Here for a second chance to beat me,
it's Food Network's Tiffani Faison.
Hey, Bobby.
Woo!
Good balance.
You don't come to a holiday meal empty-handed.
No. I... No. Good job there.
Bobby, tonight, we are celebrating
everyone's favorite tradition, leftovers.
[Bobby] How do you feel about leftovers?
[Tiffani] I love leftovers.
Yeah, I have people that come to my house for Thanksgiving
that bring their own Tupperware with them.
-Oh, to take it home? -Yes.
But... Look, I love Thanksgiving.
It's the day I wake up hungry.
I love the day after Thanksgiving.
I start with eating pie out of the tin
at like eight o'clock in the morning.
-Yup. -And then I eventually move
into like cracking a beer,
giant sandwich.
And if you put like sweet potatoes
and Brussels sprouts on it, it's healthy.
-It's basically a salad. -Exactly.
-[laughter] -Now, you remember
how this works from last year, right?
All too well.
I'm a little stale about it.
[man] What's burning?
Bobby's hopes and dreams.
Anne and I tried to take you and Jet down,
battle casserole.
The winner is Team Bobby.
-Ooh. -Good job.
[Tiffani] This year, Thanksgiving
is gonna be different, right, guys?
[cheers and applause]
All right. So usually Beat Bobby Flay
is two rounds, two chefs, the winner takes me on.
During the holiday situation, it's three rounds.
-Yup. -And then we choose teams,
and it's teams.
It is very representative of the holidays.
It's a bunch of family and friends.
We start fighting.
-We hash it out. -It's true.
The friends that I have coming
are experts at repurposing ingredients.
-Really? -[Tiffani] Yeah.
-You ready to meet them? -Let's go.
All right.
Bobby, our first contender has some leftover
resentment from you beating her last holiday.
Oh, no.
Let's hear it for Executive Chef Amanda Freitag.
-[Bobby] Yeah. -[cheers and applause]
You're in trouble, turkey!
[crowd cheering]
Whoa!
Ow!
Yes.
I'm a leftover. You get it?
[laughter]
[Tiffani] Just like Thanksgiving leftovers,
our next contender is here to stick a fork in you,
'cause you're done.
You're done, kid.
Chef Marc Murphy.
[laughs]
[cheers and applause]
Nice coat.
[gasps] What's happening?
-What's up everybody? -How are you?
Some of your friends from Chopped showed up?
-Yup. -[Amanda] That's right.
The Chopped judges have come together
to take down Bobby.
This is a team effort.
Even if... I mean, when I beat Marc,
we still will be a team against Bobby.
-I'm excited. -I like when you compete.
-[laughs] Do you really? -[Bobby] Yes.
-I love it too. -It's a different kind of Amanda.
[Amanda] It truly is.
I don't know where she comes from.
Yeah. Thanks for dressing for Thanksgiving.
-That was awesome. -Welcome.
It was my fall colors.
[laughter]
How do you feel about going through each other?
I like to let her win
because she really gets very sad when she loses.
Wait. Didn't Amanda beat you last time?
-[Marc] Yeah, she did. Yeah. -Yeah. Sort of every time.
Every time means once.
-[laughter] -She's undefeated.
Okay. Here's the way it's gonna work.
You guys have two rounds of cooking
before you get to me tonight.
I'm gonna give you a Thanksgiving leftover
and you must make that the star of your dish.
That looks like when you were a bus boy
and you wrapped the leftovers.
That's how you did it.
[laughter]
[Bobby] Anyway, Tiffani will taste it.
She'll decide which one of you wins.
And that Thanksgiving leftover is...
roasted Brussels sprouts.
Ooh!
[Marc] I've never done leftover Brussels sprouts.
-I don't know what to make. -I have too many ideas.
-That's not a bad thing. -Yes, it is.
-She-- -[Bobby] Okay, guys.
Twenty minutes in the clock.
Don't get roasted on this one.
Make the Brussels sprouts the star.
-[bell rings] -[Amanda screams]
[cheers and applause]
Gorgeous.
I've known Marc for over 20 years.
We love each other no matter what happens,
but we're in it to win it no matter what.
It's gonna be fun.
[Tiffani] This is not easy.
The overcooked Brussels sprouts
are what give Brussels sprouts a bad name.
So they're already dealing with Brussels sprouts
that are cooked.
I think fried Brussels sprouts,
really great way to go.
There's also... Like every once in a while,
a taco makes sense.
And then you could take the raw-ish Brussels sprout
and make like a little cabbage salad on top.
-For sure. -Brussels sprouts are cabbage.
They really do need a lot of like dynamic flavors.
[Amanda] These Brussels sprouts,
they're a little soggier and squishier
than I would want them to be.
So my strategy is to bring out
their crispy, crunchy nuttiness.
[Bobby] Are you pickling some Fresno chilies?
Yes. I'm taking a page out of your book.
-I love it. -Oh, I love that.
[Amanda] I'm inspired because I've made a dish like this
in the past.
It was extremely popular.
What are you making, Amanda?
I'm making crispy Brussels sprouts.
Right after they're fried, I toss them in the chili jam.
-Mmm. -Love that.
Marc, can you make five plates?
-I'm hungry. -Nope.
They're truly like brother and sister.
-Yeah. -Watching them battle is a joy.
[Amanda] You may know me as a judge on Chopped.
I've competed on Iron Chef.
I lost to Bobby by one point,
so I've always wanted to get that revenge.
I finally got to compete against Bobby
in his own house and I beat him.
[man] Chef Amanda Freitag.
Team Chopped. Yes!
[Amanda] Last holiday season,
Michael Symon and I got to cook together,
but Bobby and his team beat us.
Just like leftovers,
I'm better the second time around,
so I'm ready.
Marc, what are you making?
Uh, I'm making like Brussels sprout and, um,
squash, like casserole thing.
Casserole in 17 minutes? Okay.
[Marc] Leftover Brussels sprouts,
the best way to bring them back to life
is probably to bury them into something else
so you're not worried about getting them crisp.
So I dice butternut squash
and get that cooking right away.
And then I'm gonna get some cranberries
to stay within the theme of Thanksgiving.
Are you remaking Thanksgiving dinner?
-[laughs] -[Marc] Basically.
It's what I got in the house
after a nice Thanksgiving meal.
Amanda was lucky enough to beat me once here,
but we're not gonna let that happen again.
I'm a regular judge on Chopped.
I'm also the co-host here at Beat Bobby Flay.
I lost to Bobby a long time ago on Iron Chef America.
I'd just like to beat him at least once.
Last time I was here,
I had to go up against Amanda Freitag,
and, unfortunately, I did not get
through her to get to Bobby.
But this time might be different.
Bobby, I'm gonna take you down tonight.
Marc, do you have the pine nuts?
-Did you take them from me? -Oh, no. They're in here.
Give them to me. Give them to me.
I think the kids are starting to fight at the table.
-I'll be right back. -Give them to me.
-They're mine. -I was getting it for you.
Where's the red wine vinegar?
[Bobby] Sixteen minutes to go.
[Amanda] Aha. I can't get anything past you, can I?
Ooh.
This is like Thanksgiving in my house.
Like for real, for real.
-What are you making, mama? -This is tahini.
I need a base to sit those Brussels sprouts on,
so I'm making a tahini cream, essentially.
Thinning it out with the sour cream,
definitely makes it smoother.
Do you know that Marc is making a full casserole?
Yeah. He's got all the time in the world to do that.
[Tiffani] I can't. It's like he got up at 6:00 a.m.
-on Thanksgiving and started cooking. -[laughs]
[Marc] Now, I'm gonna get my Brussels sprouts.
Start warming them up.
And then I'm gonna chop up a red onion.
Hit it with some red wine vinegar,
which will give it a nice pop.
I'm a little concerned about how much you have going on.
So what's the plan? There's a casserole?
[Marc] I'm roasting all this up,
but then I'm gonna put it in these cute
little casserole dishes.
You're making all of Thanksgiving, Marc.
I wanna get out of here and leave.
No. Stay in there. Stay in there.
-Go bother her. -[Amanda] Stay in there.
Oh, I am getting out of this family fight!
-[laughter] -[Tiffani] Twelve minutes left.
Enough of that.
Both of these chefs are brilliant
and know how to pull flavors out of anything.
[Bobby] So Amanda's dish,
I love the idea of bringing some heat,
some chilies to the Brussels sprouts.
I'm a little afraid that Marc is gonna be
like a little one note.
Brussels sprouts are kind of rich,
but if you bury them into something,
they really do need a lot of spice,
sweetness, things to pull it out.
Also, I'm a little concerned 'cause I don't know what
the dish is for Amanda.
I wanna get those Brussels as crispy as possible,
so I'm gonna toss them in rice flour.
Rice flour really gives a crispy outer edge.
Okay.
After my Fresnos cook,
I put that whole mixture in the blender.
This chili jam is gonna balance those crispy,
crunchy Brussels sprouts
with a beautiful soft flavor of the Fresno pepper.
How's that casserole looking?
-What? -What'd you say, Grandpa?
[Marc] Somebody get Elder Abuse on the line.
-1-800-ELDER ABUSE. -[bell rings]
-Just kidding. [laughs] -[Amanda] What? Oh, my God.
You might need a defibrillator for Marc.
-A defibrillator? [laughs] -Oh.
I wanna get her birth certificate out,
'cause she's not much younger than I am, okay, everybody?
[crowd exclaims]
All right. Well, let's not talk about age, okay?
-[laughs] -[Bobby] What are you making?
[Amanda] Crispy fried Brussels sprout.
-[Bobby] Mmm. -Also, a chili jam,
which is spicy.
[Bobby] That's really good. I like where you're going here.
-Let's give it up for Amanda. -Yeah!
Amanda!
[cheers and applause]
It's not easy to make Brussels sprouts
the star of a dish 'cause they're always a side dish.
So I'm gonna zest lemons into my Brussels sprouts
just to give it a little bit of a pop.
I'm gonna put all the ingredients together.
Add walnuts to give it a little bit of texture
and finish it off in the salamander.
I know what I'm doing.
[Bobby] Marc, you have just under five minutes to go.
You have a casserole?
It's a glorified side dish.
-Yes. -Brussels sprouts, squash,
pickled onions in there.
And I added a little pop with some cranberries.
Okay. Don't forget.
Make sure the Brussels sprouts are the star.
They're starring. They're like in there waving at everybody.
[laughter]
[Bobby] Three and a half minutes to go you guys.
[Amanda] The Brussels are perfect with the rice flour.
It's exactly what I want.
So I get that tahini cream down.
I want it to have a little bit of freshness from greens.
And then I pile on those crispy Brussels.
[Bobby] Thirty seconds.
Marc, that does look really good.
I'm glad everybody's so shocked.
[laughter]
[all] Ten, nine, eight, seven...
[Marc] Finish with some butter.
[all] three, two, one.
-[bell rings] -[both] Woo!
Yes.
I'm feeling very confident about this dish.
I love the color I got on it.
I think it looks really tasty.
It's very Thanksgiving-y.
[Amanda] Star of the dish is the Brussels.
I'm so happy.
They're crispy. They're crunchy.
It's gonna be a delicious bite.
[Tiffani] Bobby, you are in trouble, my friend.
We are gonna put you away like last night's leftovers.
-Not the first time. -Ow.
Chef Amanda, what'd you make?
I made crispy Brussels sprouts
with Fresno chili jam and a creamy tahini.
This jam is the jam.
I think it matches up really nicely
with the crispy Brussels sprouts,
and that it just brightens them up so nicely.
That tahini is super delicious,
that and the jam together,
really, really nice.
Some of your Brussels sprouts are a little on the dark side,
but, overall, the flavors are spectacular.
Thank you.
Monsieur Marc Murphy. What'd you make?
I guess it's a Brussels sprout
and butternut squash casserole.
-What makes it a casserole? The dish? -[Marc] I think so.
-Or you could call it a hash, I guess. -A hash.
You know what you should just call it "Better than Amanda's."
[crowd exclaims]
Unruly siblings, you two.
You know, I was really concerned about the use
of the butternut squash in 20 minutes,
but I do think the sweetness of it amps up
the Brussels sprouts because they can be a little bit muted.
I also think using the fresh cranberries in there,
the bitterness really helps
kind of make everything come together.
The walnuts add a little shot clock crunch,
which I do enjoy,
but I want a little bit more salt in this.
-Oh. -You didn't season with authority?
Okay. Take it easy over there, missy.
[whistles]
Give me a second. I'm gonna chat with myself.
[laughter]
[Marc] Amanda's a great chef.
Anything she makes is always good.
So, yeah, I'm nervous.
I have competed against Marc before in this kitchen
and I'm gonna beat Marc again today.
And the chef moving on to round two is...
[suspense music playing]
Obviously, either of you could beat Bobby handily,
but I can only move one of you forward to round two.
And the chef moving on to round two is...
Chef AF.
Yes.
[cheers and applause]
Yes.
[Amanda laughs]
-Oh. -[Tiffani] So, Amanda,
this is just a really composed dish.
-Lots of different textures and flavors. -Thank you.
You have one more round to go, so head back to the kitchen.
Bobby, come home.
Woo!
Bobby, our next contender watched you
beat me last holiday.
So, tonight,
this master of Italiano cuisine
is here to beat you himself.
Please welcome Chef Scott Conant.
Here's Scotty.
[cheers and applause]
Bobby, come break this wish bone with me.
[laughter]
-[makes punching sound] -[laughter]
Marc, you lost again?
Oh.
[Scott laughs]
[Amanda] I've competed against Scott
in Chopped All-Stars.
He beat everyone, not just me,
so he is a fierce competitor.
How are you more handsome today than you were yesterday?
Thank you for noticing.
Thank you so much, Tiffani.
Thank you. Thank you.
Good evening, chefs.
Nice to see you, Chef.
You're not usually on this side of the kitchen.
Well, I've been here one time before
and Anne Burrell beat me.
[Bobby] It was soup, wasn't it?
[Scott] Prosciutto soup. It was delicious.
I'm very happy to be here.
-Thank you for having me. -[Bobby] You're welcome.
You guys know the way it works.
If you win round two, you get to me, but, don't forget,
we're cooking in teams in round three.
Tonight, it's all about leftovers.
Scott, what are you hoping for?
-How about mashed potatoes? -Mashed potatoes?
Yeah. That would be a good one.
Really? What would you do with that?
Mashed potato soup, maybe.
-[laughs] -[Tiffani] Oh.
I said nothing. I--
Okay. Well let's see what we got.
[laughs]
-[Amanda] What the-- -Is it Santa Claus up there?
-What's going on? -What is that?
-[Bobby] Very high tech here. -I could see that.
And this leftover ingredient is...
cooked turkey legs.
Oh.
I see a soup in my future.
[laughter]
Amanda, what are you gonna make?
I don't know.
[Bobby] You have to impress Tiffani and Marc.
They're gonna decide which one of you
goes up against me in the third round.
-[exhales] -[Bobby] All right, guys.
Twenty minutes in the clock.
Make the turkey legs the star.
-[bell rings] -[cheers and applause]
[Tiffani] Oh, here comes the vest.
Yeah, baby.
Take it off.
I get the fat ones.
[Bobby] They both have stock out.
Are they making soup?
Cooked turkey legs are really... You know,
there's all that sinew in there.
And, of course, if it's a soup
you can't just throw them in there
and wait for it to fall off the bone,
because you really don't have much time for that.
[Tiffani] You don't have enough time for that.
So you're right.
There's tons of skin on the outside.
The fat left in the turkey after it's cooked and roasted,
the fat is really already in the meat.
[Marc] I mean, I would say you'd have to rip this meat apart,
-chop it up, make a hash, and put and egg on it. -That's good.
[Amanda] Remind me that I only have 20 minutes please, somebody.
Amanda, you only have 20 minutes.
Thank you, Scotty.
[laughs]
[Amanda] I think I could make
a really good turkey French dip
and that would solve the problem of dry turkey.
First thing I grab
is the turkey legs 'cause I need them
to get into the liquid.
Chicken stock, veal stock, veal demi-glace.
[Bobby] Amanda, what are you making?
Like a Turkey French dip-ish.
-Oh. -So smart.
[Amanda] I have to create the dip
but I also have to soften those turkey legs.
This is doing two things at once.
[Bobby] Scott, what are you making?
We make a nice sandwich.
You know that night of you're cooking for everybody,
you realize you haven't really eaten that much...
-[Bobby] Yes. -...so you put together
a last-minute sandwich.
You mean the best part of Thanksgiving?
-The best part of Thanksgiving. -Just checking.
[Scott] Amanda always pulls out all the stops,
so I need to just create something
that I think is gonna be good.
So it is a turkey sandwich on a Parker House roll
with a little bit of mayonnaise, cranberry sauce.
Turkey legs is such a neutral flavor profile.
I immediately break those legs up into the veal stock.
Add a little bit of five-spice
because I just wanted another level of flavor inside of it.
-No French dip? -[Scott] No French dip.
Can you make an Italian dip?
You are the Italian dip.
That's what the boys used to call me
-in culinary school. -[laughter]
I'm Scott Conant. I am a restaurateur,
recurring host, judge, and Food Network personality.
I've competed a lot over the years,
but I have never competed against Bobby.
I was here for one competition.
You guys sure you wanna do this?
-No. -[laughter]
[Scott] But Anne Burrell beat me in the first round.
The one thing about Bobby is that
he is the most seasoned competitor
in food in the world.
I would be so excited
to go up against him,
have him cook one of my dishes.
This holiday season, I'm here to take Bobby down.
Tiffani, mayonnaise or no mayonnaise?
Mayonnaise!
Everybody loves mayonnaise, right?
Not everybody.
Amanda, no mayo?
Amanda's a communist.
[laughter]
[Amanda] Caramelized onions are, to me,
a really essential part of a French dip,
and I need to cook them fast in a very hot pan.
Coming up on 16.
So what's the plan, Amanda? Turkey into the bread.
-And then? -Lots of caramelized onion,
some shroomers.
-Good luck, Chef. -[Amanda] Thank you.
[Scott] Parker House rolls, that sweet bread
that you make sandwiches with,
I love having those in the house,
particularly on Thanksgiving.
Where's the mayonnaise? Do you know?
[Tiffani] In the fridge.
In the fridge where it belongs.
So butter on the rolls to toast them.
Mayonnaise, additional.
I really love that fat content.
[Tiffani] That's beautifully toasted, I always burn bread.
Yes. I've been here when you've burned bread.
Yeah. That's true. You have.
Okay, ladies and gentlemen,
the handsome Scott Conant.
[cheers and applause]
The gorgeous Amanda Freitag.
-Yeah! -[cheers and applause]
[Tiffani] All right. You have 13 minutes.
What Amanda's doing that's really smart
is she's using her jus
and all the things into the jus.
So she's gonna use the things that are making the jus...
-Strain it out. -...into her sandwich
-and strain it. Really smart. -I love that.
[Tiffani] Scott's Parker House rolls are toasted really beautifully,
but I think he's also putting eggs on his sandwich.
Because Parker House rolls are this big,
the fried egg is this big.
I don't feel like it's a Thanksgiving sandwich
unless you have the cranberry sauce.
[Bobby] Scott, what's in your cranberry sauce?
Yeah, I'm opening the can, man.
-It's the best one. -[laughter]
Cranberry sauce adds a sweet acidity that is necessary
to cut through the sauce, cut through that five-spice.
And then I wanna add an egg to the sandwich
because I'm not really cooking much.
I'm like heating up a few things.
So I gotta put a little effort in here.
[Amanda] Oh, this is gonna be a pain in the turkey.
My turkey legs are definitely softened up.
So I cut the meat off the bone.
Then I add the turkey
and some of that base stock
to my mushrooms.
That's gonna add even more flavor.
Guys, just over nine minutes.
[cheers and applause]
So how do you like the turkey? Is it good?
Taste this one.
I put a little five-spice in there.
-Okay. -Who doesn't love five-spice?
Mmm.
And you're putting the egg on there?
That's a big... That's a big egg.
You need a ring mold?
You think I'm gonna ring mold eggs
in the middle of a 20-minute cooking competition?
Son of a... You made me break the egg.
No!
[Scott] It wasn't Marc's fault. It was my fault.
But I like blaming things on him.
A little thing we have. [chuckles]
He's blaming me.
I didn't touch it. I didn't touch it.
[upbeat music playing]
[Bobby] Just under eight minutes, guys.
[Scott] I pierced the yolk of one of the chicken eggs.
-He threw them out? -Yes.
Scotty broke his eggs and threw them out.
[Scott] Marc Murphy gave me an idea.
One thing I've learned in all these competitions,
when you give a tip to a contestant,
that really means that that's what they wanna see.
So Marc said, "Egg is a little big, isn't it?"
So I gotta make smaller eggs.
Oh, wait. Are we quail eggs now?
-Oh, quail eggs. -[Tiffani] Oh.
[Bobby] That's what they should be.
[Marc] Amanda Freitag, are you happy with the way
-the turkey came out? -[Amanda] Uh, yeah.
Sure. Yeah.
You seem very stressed.
Stressed? I got a lot to do, man.
So what do you have to do, seriously?
Finish cooking the turkey.
[Marc] Are you gonna toast the bread?
The bread's gonna get toasted.
-We got the jus. It's ready. -Okay.
[Scott] Marc Murphy, ladies and gentlemen.
'Cause you're not giving me much.
I'm sorry, dude.
[Tiffani] Five minutes.
[Amanda] I put my bread into the salamander
with some butter and cheese on it.
I'm running out of time,
so I cannot, cannot burn it.
[Scott] I take the cranberry sauce,
put a teaspoon on the turkey.
[Tiffani] Do you see this as like four-star sandwich
-coming off-- -Well, yeah, he's like,
pulling the pinky out there. Look at him.
[Scott] Add a little bit of arugula,
toss with a little bit of extra virgin olive oil
and salt.
[Bobby] Ninety seconds.
[Marc] Wait. Now we're gonna get some parmesan on there too?
Woo! Thank you for not burning.
Amanda is starting to build her sandwiches.
And that turkey mushroom onion situation
looks really good.
[Amanda] Then I add arugula.
Close them up with a skewer.
And then the jus is going
into each ramekin.
I'm a little worried that that sandwich might have
too much moisture to it.
-The bread might be falling apart. -[Tiffani] Ah.
Yeah. You kind of want crusty bread
-to be able to dip in the jus. -Yeah.
You don't want it already soggy.
-Look at those sandwiches. -[all] Nine,
eight, seven, six, five...
[Amanda] Love on top.
[all] Four, three, two, one.
-[bell rings] -[cheers and applause]
[Amanda] I'm feeling really good about this sandwich.
All of the elements are delicious.
[Scott] Really simple, very straightforward.
An easy, quick, delicious bite.
[Tiffani] So we're one dish away
from seeing who gets to pick the dish
and the team that will take Bobby down.
It all comes down to the cooked turkey legs.
-Scott, what'd you make us? -I made a sandwich.
A Parker House roll, the stewed turkey...
Don't wait for me.
[laughter]
Stewed turkey legs inside a veal reduction
with a little bit of five-spice.
Scotty, the five-spice and the turkey is so good.
I love the fried crispy egg over the turkey.
Super delicious. The canned cranberry, I love.
I wish there was a little bit more acid to this.
-Oh. -[Tiffani] Like just a little more,
like if you made it yourself.
The turkey is a little bit big
but it's intended to be kind of just like,
you know, indulgent turkey sandwich.
[Marc] Yeah, I think it's got great flavors.
I love the five-spice, like you said.
Very, very tasty. Very juicy. I do wish you would
maybe chopped up the turkey a little bit more,
because when you bite into it, there's...
The pieces are a little bit big.
So I made it for someone who actually uses their teeth.
That was a thing. Forgive me.
-Wow. -[audience laughing]
So we're gonna try Amanda's dish now.
[Tiffani laughs]
Okay. So I made a turkey leg French dip.
I created a turkey stock or a turkey jus.
I mean, Amanda, it's all gravy, baby.
It's textbook French dip.
But I think the brilliance in this
is really bringing in the mushrooms and the onions,
and letting that both be the filling
and fortifying the stock.
I don't know that the arugula really does much.
I don't know if it needs to. It's really, really rich
but it's exactly what you want out of a sandwich like this.
You really did a lot of work here.
Getting those onions caramelized,
getting the mushrooms.
Bringing all that flavor into the broth,
I think that was great.
I think I'm gonna have to agree with Tiffani.
I think the arugula is sort of what's it doing here?
I feel like it needs a little freshness.
I think maybe something a little heartier might have been better.
Either way, Bobby, I think you're in trouble tonight.
We're gonna have to talk about it a little bit.
[suspenseful music playing]
[Amanda] I can't wait to beat Scott
and get back in that kitchen to take down Bobby.
[Scott] Amanda's never beaten me.
And that sandwich was delicious.
And the winner that will lead the charge
in the Thanksgiving leftover throwdown is...
-Chef Amanda. -Oh, my God.
[cheers and applause]
[Amanda] I'm 2-0, which is fantastic.
I'm so happy.
-Hi. -Hi.
Amanda, as soon as I saw those caramelized onions,
I was like she's going to the next round.
-Thank you. -I think that's our job actually,
-so I'll take this, Scott. -[laughing]
Well, I wanted it done right, so I just did it myself.
-Whoa. -[Tiffani chuckles]
Which is why they brought me in.
This really feels like a family holiday.
You know what I'm saying?
Amanda, how do you feel about leading the charge
-to take Bobby down? -Last holiday,
Michael Symon and I almost got him.
And this year, I'm feeling really confident.
You're on fire.
[Scott] Yeah. Yeah. Yeah.
[upbeat music playing]
[Bobby] All right, Amanda. So you think you got
what it takes this year to take me down on Thanksgiving?
I have it. I have the dish that's gonna take you down.
Well, what are we cooking? What is your signature dish this evening?
My signature dish is...
leftover stuffing
-stuffed lobster tail. -What?
Yeah, I didn't think that.
This is challenging.
I mean, you have to use traditional stuffing,
which does not necessarily pair
-with lobster. -Right.
This is going to be a Thanksgiving gathering
that Bobby is never gonna forget.
Chef Amanda, not only did you get to pick the dish
but you get to pick your teammate
and assign Bobby his.
So choose wisely, Amanda.
I'm gonna pick...
-Scotty Conant. -Scotty!
We've never cooked on each other's team
and we just gotta do what we usually do,
and we've got them beat.
-All right. -I want you anyway.
-I didn't want him. -Oh.
[Scott] Almost convincing. Well done.
-Try it again. -[audience laughing]
[Tiffani] Okay. You'll have 45 minutes
to cook leftover stuffing stuffed lobster tails
and, at least, two sides,
using leftovers, along with it.
Get stuffing. Let's go!
[audience cheering]
[upbeat music playing]
Amanda and Scott have competed against each other on Chopped
but I have never seen them compete as a team.
Scotty, I'm giving you mise en place over here.
-[Scott] Thank you, Chef. -I got your stuff over there.
[Tiffani] They've known each other forever.
There's a simpatico with them that's going
to help us take the win.
I'm relying on it,
because Marc is a super accomplished cook.
He's also someone that understands
all the principles of cooking.
So I'm a little bit concerned about Marc being able
to just do anything technique-wise.
[Bobby] So Amanda challenges us
to stuffing stuffed lobster tails.
-What? -Whatever that is.
[Tiffani] So they all have to break down lobsters.
Also, create stuffing, put it in the lobster,
and then make sure that one complements the other.
Not easy.
-Amanda. -Yes?
Why stuffing stuffed lobster
to challenge Team Bobby?
My strategy is...
to give him something he doesn't wanna make.
I don't think he wants to stuff lobster
with stuffing from Thanksgiving.
-You're right. -See? I knew it.
To beat Bobby and Marc, I think it's really
about keeping it simple.
I've overthought dishes before.
-It gets me in trouble. -You?
-Yes. -No.
Ambitious dishes as we call them.
-Scotty. -Yes, Chef?
So you're gonna make the stuffing.
I got the stuffing going.
-All right. You got the gnocchi? -I'm gonna make the gnocchi.
We'll need herbs here, if...
-Okay. I'll get all the herbs. -...one of us gets a minute.
The leftover stuffing is very assertively spiced,
-poultry seasonings, right? -[Amanda] Mmm-hmm.
So how do you hide that?
I thought the butter crackers
-would be a smart move. -[Amanda] Yes.
-[Scott] Fresh herbs... -[Amanda] Fresh.
[Scott] tarragon, basil, parsley.
I'm sauteing onions in butter as well.
Scotty, what are the sides?
[Scott] I'm gonna do gnocchi with the mashed potatoes.
And then Amanda is gonna do a green bean casserole.
Come on, Team Amanda.
-I'm gonna make a sweet potato souffle. -Okay.
And then we'll work on a green bean salad.
-What do you got? -All right. I'm gonna bring some Spanish flavors
-to the game. -Okay.
A lot of times, any kind of lobster dish that's stuffed,
it really just tastes like breadcrumbs,
maybe some garlic, fresh herbs, and lemon.
So we're gonna use some Spanish ingredients,
so it all kind of molds together.
We're doing a romesco and saffron stuffed lobster
with crispy stuffing breadcrumbs on top.
Bobby and Marc, what's the plan for sides?
We're doing a little Spanish lobster
and we're doing some crispy beans.
Sweet potato souffle for dessert.
[Tiffani] You put Marc Murphy on the souffle.
Nice job.
[Marc] It's always fun to come here and compete
and getting to cook with Bobby.
Having somebody else to bounce stuff off of,
it's a great time.
I already had the sweet potatoes that were cooked.
I just put them into the mixer
with yolks, milk, brown sugar,
and melted butter.
Whipped it up. Added a little bit of flour to it.
[Bobby] This is the Chopped crew.
I mean, I feel like I'm the visitor this time.
Will we be chopped? That's the question.
[Tiffani] All right, friends.
Coming up on 37 minutes.
All right. Stuffing stuffed lobster.
Amanda, you could be creating
like a new Thanksgiving classic.
This could be it for me. I could finally be successful.
Let's not push it, Amanda.
[laughter]
Scotty, are you doing sides?
[Scott] I'm doing the stuffing,
because my first job was actually stuffing lobsters
-in a seafood restaurant. -Wait. No. Stop it.
That's why I wanted you on my team.
-[Scott] I take the leftover shrimp cocktail... -[Amanda] Yes.
...and I chop it up really fine.
I add those directly to the onions,
all those fresh herbs, and then lobster stock.
Mix that all together inside the liquid.
And then I add it all
to the butter crackers and stuffing.
[Tiffani] All right. What are the sides?
I'm gonna make a gnocchi out of the potato puree.
They're making gnocchi.
-Yeah. Good luck. -[Marc laughs]
[Tiffani] All right. Let's go, Team Amanda!
We got this. How is it?
-Taste that? -Yeah.
-Mmm. -Is it all right?
Oh, yeah.
-Hey, Chef. -[Bobby] What's up?
[Tiffani] What are you making?
[Bobby] I'm making a romesco sauce
with garlic, piquillo peppers,
ancho chilies.
And then I use some of the stuffing,
'cause there is bread in the romesco.
It's the thickening agent of the sauce.
I'm going to take the lobster out of the shell,
-wrap it with the romesco. -[Tiffani] Yup.
And then I'm going to put it back in the shell.
So then my man over here is making a sweet potato souffle.
I wonder where you got that idea, Marc Murphy?
Very interesting because I mentioned a souffle to Marc.
Wonder how that happened.
I have no idea. I'm not sure what happened.
We have no comment at this time.
We... We're gonna have to get to the bottom of this.
And we'll come back to you never.
I mounted my egg whites and then I folded it
into my sweet potato mixture
to keep it nice and light.
[Tiffani] Twenty-seven minutes left.
Marc, how long are those souffles gonna take to bake?
-[Marc] Twenty minutes. -Team Bobby,
are you baking the lobster tails
-and the souffles? -Yes.
[Tiffani] So you're gonna have to open the oven
while the souffles are in there or no?
We haven't discussed that yet.
-[Tiffani] Oh. -[Amanda chuckles]
[Tiffani] Souffles have to bake uninterrupted.
Do not open. Do not mess with that air in the oven
or else the souffles will fall.
Do you wanna say something
about how there are lopsided open oven souffles?
Oh!
[Tiffani] Just set it up now.
[all laughing]
[Tiffani] Twenty-one minutes to go.
Interesting, because Marc is doing a sweet potato souffle,
which is not something you often see
at a Thanksgiving table.
They're not hard to execute
but they're easy to get wrong.
I was thinking we needed a nut for our crumble
and he says, "Hey, let's use the marcona.
Let's keep going Spanish there too."
I smash them up a bit. Put some butter,
some flour, and sugar.
And then I coated it on top of the souffles.
Pulled them out really quickly. Popped it back in.
What's rule number one about souffles?
Don't open the oven.
It is one of their three dishes.
If that thing falls or it is not executed,
they're in deep trouble.
All right.
Where's the microplane?
-It's in the thing right here. -I see it.
It's important for me to beat Bobby
because it's just fun.
We always wanna take him down,
especially as his peers,
because that's even a bigger burn.
I have to parcook the lobsters
because the stuffing is pretty heavy.
I season my butter with Calabrian chili oil,
some chives, salt, a little lemon zest,
and I just wanna get them
about three-quarters of the way cooked.
So I'm doing diced piquillos,
olive oil, and smoked paprika.
-Yeah. -Lemon juice or sherry?
[Bobby] No. Like sherry vinegar
and maybe a little bit of honey.
Marc is making the piquillo pepper,
green olive relish for the leftover green beans.
We need some fresh herbs in there, for sure.
[Marc] Yeah. I'm gonna go parsley.
[Amanda] Fifteen minutes. Fifteen, guys.
-[Scott] How you doing? -We're doing good.
Okay. Good.
I'm making a potato gnocchi
with the leftover mashed potatoes.
I put a few egg yolks inside, some parmesan cheese,
plenty of double zero flour, some salt.
-I roll them out, they're gnocchetti. -[Amanda] Right.
[Scott] They're really like baby gnocchi.
[Tiffani] Look at that gnocchi.
When you can toss it like that,
like Scott's tossing it right now,
that's perfect, texturally.
I kind of love this, Amanda and I getting together
to gang up on Bobby and take him down.
Amanda? Nothing wrong with that.
That's fun times.
Oh, my God. I love the gnocchi.
Look how petite they are.
-Melts in your mouth. -Yeah. They were good.
[Bobby] I steep some saffron threads in some heavy cream.
Let it pick up all that perfume from the saffron.
And then I whisk egg yolks
and some of the saffron cream,
Monterey Jack cheese,
and some Parmigiano-Reggiano.
I have the lobster meat
in the leftover stuffing romesco.
I take some of the saffron cream,
put it into the lobster,
and then put it back into the shell.
[Marc] You're in the oven for how much longer do you think?
-[Bobby] To the end. -[Marc] Are you... Yeah. Probably.
And you wanna... Are you salamandering or--
[Bobby] I'll use the salamander.
[Tiffani] Putting lobster in just the salamander is risky
when he's got like a custard to it.
It heats from the top down.
So it can easily burn on the top
and not cook on the bottom.
[Scott] Amanda, watch your butter here.
-It's gonna overflow. -Okay.
So I'm gonna make green bean casserole
with the leftover green beans.
You know that kind that your mom makes
that has that mushroom "soup" on it.
So I'm sauteing beautiful shiitakes,
creminis, shallots.
And then I'm making a turkey gravy
bechamel sauce.
I mix the green beans with the sauce,
the mushrooms, the shallots,
and I topped it with parmesan
and panko breadcrumb.
[Scott] I'm always concerned about with green beans,
-the cook on the green bean, right? -[Amanda] Yes.
[Scott] They can't be al dente. They have to be soft.
And that sauce that you created
was so nostalgic.
You gotta bring that nostalgic flavor
-for Thanksgiving. -Yeah.
Eight minutes and thirty seconds.
[cheers and applause]
[Marc] The green beans, what are we gonna do?
-Water and rice flour? -[Bobby] Yeah.
[Marc] We're making crispy green beans.
So I'm gonna put them in some rice flour and water.
Oh, you're crisping up green beans.
-[Marc] Yeah. Why not? -[Tiffani] Do a little fry?
-[Marc] Yeah. -[Tiffani] Fry. Fry.
-Do you have a sauce for that? -Yup. Over here.
[Tiffani] Oh, it's the piquillo relish.
Oh. How's the salamander
technique going?
-[Bobby] Beautiful. -[Tiffani] Really?
-[Bobby] Yeah. -[Tiffani] Is it warm in there?
-[Bobby] Oh, yeah. -[Tiffani] You sure?
-And the bottom? -[Bobby] Yeah.
[Tiffani] Cooked all the way through?
Yeah, but touch that.
[chuckles] I love you. You...
You're unbelievable.
Chef, it's a little chilly on the bottom. Just saying.
[Bobby] You wanna go in? I only have one rack.
-Go. -[Marc] Ready?
-[Bobby] One, two. -Oh, here it is.
-Here it is. -[audience whooping]
Ooh!
[Marc] There he goes. [laughs]
-Ha! -[shrieks]
[all laughing]
[Tiffani] Whose house do you wanna go to
for Thanksgiving? Bobby's?
-No. -[Tiffani] Oh!
Amanda's? Scott's?
[Amanda] Yeah!
[Tiffani] Six minutes, chefs.
[Amanda] It's time to stuff the lobster.
Scott's stuffing has transformed
into this lemony, herbal seafood stuffing.
You know, two different styles of stuffed lobster tail.
Bobby took the lobster out of the tail,
chopped it, put it back.
Really easy to eat.
Comes right out of the tail.
Amanda has just cut open the lobster tail
and then stuffed on top,
a little tougher to get to and to eat cohesively.
[Scott] I start to make the sauce for the gnocchi.
It's just butter, corn, and pasta water.
Toss the gnocchi inside, add the fresh basil,
some parmesan cheese,
and then I saw some veal stock.
So I reduce that down to drizzle it over the top.
-Just think about the beans. -The beans?
I'm gonna put all the sauce around it.
-I'm gonna dress that up. -Yeah. Perfect.
Put the beans in the middle. I'm gonna do that now.
We're making crispy green beans.
I didn't wanna get them un-crispy by dressing them.
[Bobby] The lobster tails look really beautiful.
So I just thought for like a little fun crunch,
I took some more of the leftover stuffing
and I crisp it up so it would be the topping for the lobster.
[Tiffani] Guys, 1:30.
[Amanda] Lobsters come out of the salamander.
I'm feeling pretty good about them.
We're serving it with charred lemons.
Green beans come out the oven.
They're crispy, crunchy on top.
[Tiffani] I'm worried about it being a little dry
but they've got some beautiful breadcrumbs on the top
and a nice crust that they've browned.
Are there souffles out of the oven yet?
[Marc] Gonna take it out of the oven.
That's all. We're good.
I waited until the last minute to pull out the souffles.
I figured they'd use all the time they could in the oven.
[Tiffani] Drum roll. Come on, guys.
Thirty seconds.
Whoa.
Those look delicious though.
[Amanda] They look really good.
[Marc] Golden brown on top.
That crumble looks beautiful.
Very happy with it.
-Did they rise? -[Bobby] Yeah, they rose.
What kind of question is that over there, young lady?
[audience] Ten, nine, eight,
seven, six, five,
four, three, two, one.
-[cheering, applauding] -Yeah.
-That was fun. -That was fun.
-Come on. Tell me that was fun. -That was amazing.
[Bobby] This was the fastest 45 minutes
I've ever spent in this kitchen.
[Marc] I enjoyed it a lot.
I thought he was gonna yell at me the whole time but he didn't.
-Never. -We worked very well together.
-The two Irish lads working good together. -[Bobby] Exactly.
Exactly. We got it on lock.
[Amanda] When I saw the souffles come out,
I thought that could be a game changer,
but the hand of this master,
I'm not worried about anything.
[Scott] I got your back, Amanda. You know that.
Thank you, Chef.
Team Bobby, Team Amanda,
I'd love to introduce you to your judges.
Creator and host of Mama Tanya's Kitchen,
Mama Tanya.
The executive chef of the legendary Rao's,
Dino Gatto.
Executive chef of The Maiden,
Michele Ragussis.
Judges, feel free to dig in
to the first leftover Thanksgiving meal
in front of you.
This lobster tail.
Y'all know what I do when I love a dish.
I'm about to get this dish the "eyeah."
Like... [laughing]
This is definitely a eyeah-worthy lobster tail.
It is firm. It's well-cooked.
But the green bean fell a little short here.
It tastes like green bean casserole
and I do not mean that in a good way.
There was something about the texture
that really didn't hit.
[Michele] I'll start with the gnocchi.
I literally am like blown away. They are so fluffy.
They're light. They're perfect.
Corn, basil, that's a beautiful combination.
The lobster charred lemon, beautiful.
And the stuffing, to me, it was delicious.
The green beans, eh, they fall short for me also.
Yeah, the string beans, that's my least favorite.
The mushrooms just could use a little more flavor in it.
The stuffing in the lobster has a lot of flavor in it
and the lemon with the acid.
It really brought it out a lot.
The potato gnocchi and the corn
with the gravy on it, unbelievable.
I'm gonna have to start doing this.
[Tiffani] All right, judges. Let's have you dig
into the second leftover Thanksgiving meal.
This lobster is beautiful.
This is a very impressive piece
of lobster tail here.
I really love this romesco sauce.
It's nice. It's creamy.
The sweet potato, you know, she's showing out, okay?
It's beautifully toasted
and it really gives a great texture with that crunch.
The green beans, wow.
The texture was great.
It was really flavorful.
Wonderful use of leftovers.
[Dino] I like the way the string beans are done.
Nice and crispy.
But the peppers had great flavor.
The sweet potato souffle, unbelievable.
Nice, light, and airy.
The lobster, I mean, it had too much of the cream sauce in it,
so it lost some of that crunchiness.
And I think it can use some kind of acid on it.
Tiffani, I'll tell you, the sweet potato is what's up.
It is so good.
And you're kind of getting that savory
and then you're like, "Whoa, is it a dessert?
Is it not?" But it's delicious.
The green beans also, beautiful.
Acid, capers, crunchy, tempura.
You're getting it all.
The lobster, really pretty lobster.
But I agree, the stuffing is lackluster to me.
Judges, thank you for your thoughtful comments.
I'm gonna ask you to vote please.
[suspenseful music playing]
-[Scott] Bobby's food is always spectacular. -[Amanda] Always.
Dastardly duo over there.
[Bobby] Amanda is 2-0 tonight.
She's going for a 3-0 victory.
-We'll find out. -Who knows?
And the winning team is...
[suspenseful music playing]
Team Amanda Freitag!
[audience cheering]
We did it. We beat him.
[Scott] Your reaction, I thought you won a million dollars.
You're like... Oh!
Chefs, that lobster, right?
The brightness, the texture was great.
It really had all of those pieces that we wanted.
But, man, y'all made it so hard to choose.
Amanda, how does it feel?
It's fantastic.
And I'm just so happy that...
-You won. -That I won.
Thank you. Get out of here. Get out of here.
[Tiffani] A Thanksgiving victory.
Team Chopped takes down Team Bobby
in his own house.
We are Team Amanda.
And we just beat Bobby Flay.
Yes!
[audience cheering]
This is the 12 Ways of Beating Bobby Flay.
[Bobby] Okay.
The game is on, everybody.
Something's burning.
Oh, mushroom.
I don't have time to chill. Look at me!
They're yelling at each other already.
-That's now how you do it. -Don't scare me.
It's gamesmanship.
Where's he goin'?
So excited, my apron is coming off.
That's a little personal, isn't it?
-[laughing] -Stop laughing, Bobby.
I'm about to steal Christmas, baby!
Turn out the lights.
Wow.
Everyone's out to beat me.