1
00:00:02,266 --> 00:00:04,000
[Bobby] I'm Bobby Flay.
The holidays are here
and it's time for cheer.
2
00:00:04,000 --> 00:00:05,567
Well, not for me.
3
00:00:05,567 --> 00:00:08,066
-Happy holidays!
-[laughter]
4
00:00:08,066 --> 00:00:09,667
[Bobby] All of my closest
Food Network friends
5
00:00:09,667 --> 00:00:11,100
are teaming up
to take me down.
6
00:00:11,100 --> 00:00:13,367
Gobble, gobble, gobble.
7
00:00:13,367 --> 00:00:16,300
This battle is gonna
shake down in three rounds.
8
00:00:16,300 --> 00:00:19,266
Round one and two, they must
go through each other.
9
00:00:19,266 --> 00:00:20,700
I have waited for this moment.
10
00:00:20,700 --> 00:00:21,667
Woo!
11
00:00:21,667 --> 00:00:23,767
[Bobby] Round three,
the winner gets me.
12
00:00:23,767 --> 00:00:25,867
Let's go, Flay!
13
00:00:25,867 --> 00:00:28,166
[Bobby] In the spirit of the
holidays, we're teaming up
14
00:00:28,166 --> 00:00:29,500
for a culinary throwdown.
15
00:00:29,500 --> 00:00:31,166
-Go. Go.
-I'm going.
16
00:00:31,166 --> 00:00:33,200
It's like three rounds
of sibling rivalry.
17
00:00:33,200 --> 00:00:35,100
-Get out of here.
-The competition is tougher...
18
00:00:35,100 --> 00:00:36,266
I'm just not.
19
00:00:36,266 --> 00:00:38,367
[Bobby] ...the rounds
are bigger,
20
00:00:38,367 --> 00:00:40,867
and the surprises
just keep on coming.
21
00:00:40,867 --> 00:00:42,300
-Bottom line...
-Come on.
22
00:00:42,300 --> 00:00:44,066
[Bobby] ...everyone is out
to ruin my holiday.
23
00:00:44,066 --> 00:00:46,533
-Come on in, ladies.
-Oh, wow.
24
00:00:48,066 --> 00:00:49,166
[laughs]
25
00:00:51,900 --> 00:00:54,567
[upbeat music playing]
26
00:00:54,567 --> 00:00:56,667
[announcer]
Ladies and gentlemen,
27
00:00:56,667 --> 00:00:58,367
Bobby Flay!
28
00:00:58,367 --> 00:01:00,233
[cheers and applause]
29
00:01:03,467 --> 00:01:06,000
[Bobby] Happy Thanksgiving,
everybody.
30
00:01:06,000 --> 00:01:08,300
Here for a second chance
to beat me,
31
00:01:08,300 --> 00:01:10,667
it's Food Network's
Tiffani Faison.
32
00:01:10,667 --> 00:01:11,767
Hey, Bobby.
33
00:01:13,300 --> 00:01:14,800
Woo!
34
00:01:14,800 --> 00:01:18,000
Good balance.
35
00:01:18,000 --> 00:01:20,266
You don't come to a holiday
meal empty-handed.
36
00:01:20,266 --> 00:01:21,867
No. I... No. Good job there.
37
00:01:21,867 --> 00:01:24,100
Bobby, tonight, we
are celebrating
38
00:01:24,100 --> 00:01:26,300
everyone's favorite tradition,
leftovers.
39
00:01:26,300 --> 00:01:27,767
[Bobby] How do you feel
about leftovers?
40
00:01:27,767 --> 00:01:29,100
[Tiffani] I love leftovers.
41
00:01:29,100 --> 00:01:31,266
Yeah, I have people that come
to my house for Thanksgiving
42
00:01:31,266 --> 00:01:33,400
that bring their own
Tupperware with them.
43
00:01:33,400 --> 00:01:35,000
-Oh, to take it home?
-Yes.
44
00:01:35,000 --> 00:01:36,567
But... Look,
I love Thanksgiving.
45
00:01:36,567 --> 00:01:38,100
It's the day I wake up hungry.
46
00:01:38,100 --> 00:01:40,000
I love the day
after Thanksgiving.
47
00:01:40,000 --> 00:01:41,700
I start with eating pie out
of the tin
48
00:01:41,700 --> 00:01:42,700
at like eight o'clock
in the morning.
49
00:01:42,700 --> 00:01:44,000
-Yup.
-And then I eventually move
50
00:01:44,000 --> 00:01:45,400
into like cracking a beer,
51
00:01:45,400 --> 00:01:46,800
giant sandwich.
52
00:01:46,800 --> 00:01:48,467
And if you put like
sweet potatoes
53
00:01:48,467 --> 00:01:49,767
and Brussels sprouts on it,
it's healthy.
54
00:01:49,767 --> 00:01:51,467
-It's basically a salad.
-Exactly.
55
00:01:51,467 --> 00:01:52,767
-[laughter]
-Now, you remember
56
00:01:52,767 --> 00:01:53,767
how this works
from last year, right?
57
00:01:53,767 --> 00:01:55,000
All too well.
58
00:01:55,000 --> 00:01:56,166
I'm a little stale about it.
59
00:01:56,166 --> 00:01:57,300
[man] What's burning?
60
00:01:57,300 --> 00:01:59,400
Bobby's hopes and dreams.
61
00:01:59,400 --> 00:02:01,800
Anne and I tried
to take you and Jet down,
62
00:02:01,800 --> 00:02:02,900
battle casserole.
63
00:02:02,900 --> 00:02:05,266
The winner is Team Bobby.
64
00:02:05,266 --> 00:02:06,667
-Ooh.
-Good job.
65
00:02:06,667 --> 00:02:07,867
[Tiffani] This year,
Thanksgiving
66
00:02:07,867 --> 00:02:09,200
is gonna be different,
right, guys?
67
00:02:09,200 --> 00:02:11,166
[cheers and applause]
68
00:02:11,166 --> 00:02:12,800
All right.
So usually Beat Bobby Flay
69
00:02:12,800 --> 00:02:15,100
is two rounds, two chefs,
the winner takes me on.
70
00:02:15,100 --> 00:02:17,800
During the holiday situation,
it's three rounds.
71
00:02:17,800 --> 00:02:19,567
-Yup.
-And then we choose teams,
72
00:02:19,567 --> 00:02:21,000
and it's teams.
73
00:02:21,000 --> 00:02:22,800
It is very representative
of the holidays.
74
00:02:22,800 --> 00:02:24,200
It's a bunch of family
and friends.
75
00:02:24,200 --> 00:02:25,467
We start fighting.
76
00:02:25,467 --> 00:02:27,000
-We hash it out.
-It's true.
77
00:02:27,000 --> 00:02:28,367
The friends that I have coming
78
00:02:28,367 --> 00:02:30,567
are experts
at repurposing ingredients.
79
00:02:30,567 --> 00:02:31,600
-Really?
-[Tiffani] Yeah.
80
00:02:31,600 --> 00:02:33,000
-You ready to meet them?
-Let's go.
81
00:02:33,000 --> 00:02:34,066
All right.
82
00:02:34,066 --> 00:02:36,567
Bobby, our first contender
has some leftover
83
00:02:36,567 --> 00:02:39,467
resentment from you
beating her last holiday.
84
00:02:39,467 --> 00:02:40,500
Oh, no.
85
00:02:40,500 --> 00:02:43,000
Let's hear it for Executive
Chef Amanda Freitag.
86
00:02:43,000 --> 00:02:44,467
-[Bobby] Yeah.
-[cheers and applause]
87
00:02:44,467 --> 00:02:45,967
You're in trouble, turkey!
88
00:02:46,700 --> 00:02:49,500
[crowd cheering]
89
00:02:49,500 --> 00:02:50,867
Whoa!
90
00:02:51,467 --> 00:02:52,467
Ow!
91
00:02:54,667 --> 00:02:55,867
Yes.
92
00:02:55,867 --> 00:02:57,367
I'm a leftover. You get it?
93
00:02:57,367 --> 00:03:00,667
[laughter]
94
00:03:00,667 --> 00:03:02,467
[Tiffani] Just like
Thanksgiving leftovers,
95
00:03:02,467 --> 00:03:05,467
our next contender is here
to stick a fork in you,
96
00:03:05,467 --> 00:03:06,467
'cause you're done.
97
00:03:06,467 --> 00:03:07,433
You're done, kid.
98
00:03:08,300 --> 00:03:10,367
Chef Marc Murphy.
99
00:03:10,367 --> 00:03:12,800
[laughs]
100
00:03:12,800 --> 00:03:15,433
[cheers and applause]
101
00:03:16,300 --> 00:03:17,333
Nice coat.
102
00:03:17,800 --> 00:03:20,166
[gasps] What's happening?
103
00:03:21,100 --> 00:03:23,200
-What's up everybody?
-How are you?
104
00:03:23,200 --> 00:03:25,166
Some of your friends
from Chopped showed up?
105
00:03:25,166 --> 00:03:26,367
-Yup.
-[Amanda] That's right.
106
00:03:26,367 --> 00:03:28,467
The Chopped judges
have come together
107
00:03:28,467 --> 00:03:29,767
to take down Bobby.
108
00:03:29,767 --> 00:03:31,200
This is a team effort.
109
00:03:31,200 --> 00:03:33,367
Even if... I mean,
when I beat Marc,
110
00:03:33,367 --> 00:03:36,767
we still will be a team
against Bobby.
111
00:03:36,767 --> 00:03:38,967
-I'm excited.
-I like when you compete.
112
00:03:38,967 --> 00:03:40,100
-[laughs] Do you really?
-[Bobby] Yes.
113
00:03:40,100 --> 00:03:41,767
-I love it too.
-It's a different
kind of Amanda.
114
00:03:41,767 --> 00:03:43,200
[Amanda] It truly is.
115
00:03:43,200 --> 00:03:44,400
I don't know
where she comes from.
116
00:03:44,400 --> 00:03:46,200
Yeah. Thanks for dressing
for Thanksgiving.
117
00:03:46,200 --> 00:03:47,367
-That was awesome.
-Welcome.
118
00:03:47,367 --> 00:03:49,000
It was my fall colors.
119
00:03:49,000 --> 00:03:50,300
[laughter]
120
00:03:50,300 --> 00:03:51,467
How do you feel about
going through each other?
121
00:03:51,467 --> 00:03:52,800
I like to let her win
122
00:03:52,800 --> 00:03:54,967
because she really gets
very sad when she loses.
123
00:03:54,967 --> 00:03:56,667
Wait. Didn't Amanda beat
you last time?
124
00:03:56,667 --> 00:03:58,467
-[Marc] Yeah, she did. Yeah.
-Yeah. Sort of every time.
125
00:03:58,467 --> 00:04:00,100
Every time means once.
126
00:04:00,100 --> 00:04:02,367
-[laughter]
-She's undefeated.
127
00:04:02,367 --> 00:04:04,600
Okay. Here's the way
it's gonna work.
128
00:04:04,600 --> 00:04:06,200
You guys have two rounds
of cooking
129
00:04:06,200 --> 00:04:07,500
before you get to me tonight.
130
00:04:07,500 --> 00:04:10,767
I'm gonna give you
a Thanksgiving leftover
131
00:04:10,767 --> 00:04:13,300
and you must make that
the star of your dish.
132
00:04:13,300 --> 00:04:14,567
That looks like
when you were a bus boy
133
00:04:14,567 --> 00:04:15,667
and you wrapped the leftovers.
134
00:04:15,667 --> 00:04:16,667
That's how you did it.
135
00:04:16,667 --> 00:04:17,867
[laughter]
136
00:04:17,867 --> 00:04:19,567
[Bobby] Anyway,
Tiffani will taste it.
137
00:04:19,567 --> 00:04:21,367
She'll decide
which one of you wins.
138
00:04:21,367 --> 00:04:23,467
And that Thanksgiving
leftover is...
139
00:04:25,300 --> 00:04:27,467
roasted Brussels sprouts.
140
00:04:27,467 --> 00:04:28,734
Ooh!
141
00:04:29,867 --> 00:04:32,000
[Marc] I've never done
leftover Brussels sprouts.
142
00:04:32,000 --> 00:04:34,266
-I don't know what to make.
-I have too many ideas.
143
00:04:34,266 --> 00:04:35,800
-That's not a bad thing.
-Yes, it is.
144
00:04:35,800 --> 00:04:37,367
-She--
-[Bobby] Okay, guys.
145
00:04:37,367 --> 00:04:38,567
Twenty minutes in the clock.
146
00:04:38,567 --> 00:04:39,967
Don't get roasted on this one.
147
00:04:39,967 --> 00:04:41,266
Make the Brussels
sprouts the star.
148
00:04:41,266 --> 00:04:42,600
-[bell rings]
-[Amanda screams]
149
00:04:42,600 --> 00:04:43,967
[cheers and applause]
150
00:04:46,667 --> 00:04:48,100
Gorgeous.
151
00:04:48,100 --> 00:04:49,967
I've known Marc
for over 20 years.
152
00:04:49,967 --> 00:04:52,266
We love each other
no matter what happens,
153
00:04:52,266 --> 00:04:53,834
but we're in it to win it
no matter what.
154
00:04:54,300 --> 00:04:55,567
It's gonna be fun.
155
00:04:55,567 --> 00:04:56,667
[Tiffani] This is not easy.
156
00:04:56,667 --> 00:04:57,867
The overcooked
Brussels sprouts
157
00:04:57,867 --> 00:04:59,266
are what give Brussels sprouts
a bad name.
158
00:04:59,266 --> 00:05:01,166
So they're already
dealing with Brussels sprouts
159
00:05:01,166 --> 00:05:02,500
that are cooked.
160
00:05:02,500 --> 00:05:03,700
I think fried
Brussels sprouts,
161
00:05:03,700 --> 00:05:05,000
really great way to go.
162
00:05:05,000 --> 00:05:06,900
There's also...
Like every once in a while,
163
00:05:06,900 --> 00:05:08,367
a taco makes sense.
164
00:05:08,367 --> 00:05:10,066
And then you could take
the raw-ish Brussels sprout
165
00:05:10,066 --> 00:05:11,767
and make like a little
cabbage salad on top.
166
00:05:11,767 --> 00:05:13,500
-For sure.
-Brussels sprouts are cabbage.
167
00:05:13,500 --> 00:05:15,734
They really do need
a lot of like dynamic flavors.
168
00:05:16,367 --> 00:05:17,467
[Amanda]
These Brussels sprouts,
169
00:05:17,467 --> 00:05:19,867
they're a little soggier
and squishier
170
00:05:19,867 --> 00:05:21,266
than I would want them to be.
171
00:05:21,266 --> 00:05:24,300
So my strategy
is to bring out
172
00:05:24,300 --> 00:05:26,667
their crispy,
crunchy nuttiness.
173
00:05:26,667 --> 00:05:28,767
[Bobby] Are you pickling
some Fresno chilies?
174
00:05:28,767 --> 00:05:31,166
Yes. I'm taking a page
out of your book.
175
00:05:31,166 --> 00:05:32,900
-I love it.
-Oh, I love that.
176
00:05:32,900 --> 00:05:35,166
[Amanda] I'm inspired because
I've made a dish like this
177
00:05:35,166 --> 00:05:36,266
in the past.
178
00:05:36,266 --> 00:05:38,367
It was extremely popular.
179
00:05:38,367 --> 00:05:39,500
What are you making, Amanda?
180
00:05:39,500 --> 00:05:42,000
I'm making crispy
Brussels sprouts.
181
00:05:42,000 --> 00:05:45,166
Right after they're fried,
I toss them in the chili jam.
182
00:05:45,166 --> 00:05:46,367
-Mmm.
-Love that.
183
00:05:46,367 --> 00:05:48,000
Marc, can you make
five plates?
184
00:05:48,000 --> 00:05:49,667
-I'm hungry.
-Nope.
185
00:05:49,667 --> 00:05:51,567
They're truly
like brother and sister.
186
00:05:51,567 --> 00:05:55,000
-Yeah.
-Watching them battle
is a joy.
187
00:05:55,000 --> 00:05:58,000
[Amanda] You may know me
as a judge on Chopped.
188
00:05:58,000 --> 00:05:59,667
I've competed on Iron Chef.
189
00:05:59,667 --> 00:06:02,266
I lost to Bobby by one point,
190
00:06:02,266 --> 00:06:04,867
so I've always wanted
to get that revenge.
191
00:06:04,867 --> 00:06:08,000
I finally got to compete
against Bobby
192
00:06:08,000 --> 00:06:10,500
in his own house
and I beat him.
193
00:06:10,500 --> 00:06:12,367
[man] Chef Amanda Freitag.
194
00:06:12,367 --> 00:06:14,166
Team Chopped. Yes!
195
00:06:14,166 --> 00:06:16,266
[Amanda] Last holiday season,
196
00:06:16,266 --> 00:06:18,567
Michael Symon and I
got to cook together,
197
00:06:18,567 --> 00:06:21,400
but Bobby and his team
beat us.
198
00:06:21,400 --> 00:06:22,800
Just like leftovers,
199
00:06:22,800 --> 00:06:24,400
I'm better
the second time around,
200
00:06:24,400 --> 00:06:25,834
so I'm ready.
201
00:06:27,166 --> 00:06:28,767
Marc, what are you making?
202
00:06:28,767 --> 00:06:31,266
Uh, I'm making like Brussels
sprout and, um,
203
00:06:31,266 --> 00:06:33,166
squash, like casserole thing.
204
00:06:33,166 --> 00:06:35,867
Casserole in 17 minutes? Okay.
205
00:06:36,900 --> 00:06:38,600
[Marc] Leftover
Brussels sprouts,
206
00:06:38,600 --> 00:06:40,266
the best way to bring
them back to life
207
00:06:40,266 --> 00:06:42,367
is probably to bury them
into something else
208
00:06:42,367 --> 00:06:44,367
so you're not worried
about getting them crisp.
209
00:06:44,367 --> 00:06:45,900
So I dice butternut squash
210
00:06:45,900 --> 00:06:47,567
and get that cooking
right away.
211
00:06:47,567 --> 00:06:49,266
And then I'm gonna get
some cranberries
212
00:06:49,266 --> 00:06:51,367
to stay within the theme
of Thanksgiving.
213
00:06:51,367 --> 00:06:53,367
Are you remaking
Thanksgiving dinner?
214
00:06:53,367 --> 00:06:55,000
-[laughs]
-[Marc] Basically.
215
00:06:55,000 --> 00:06:56,100
It's what I got in the house
216
00:06:56,100 --> 00:06:57,567
after a nice
Thanksgiving meal.
217
00:06:57,567 --> 00:06:59,700
Amanda was lucky enough
to beat me once here,
218
00:06:59,700 --> 00:07:01,867
but we're not gonna let
that happen again.
219
00:07:03,300 --> 00:07:04,800
I'm a regular judge
on Chopped.
220
00:07:04,800 --> 00:07:07,500
I'm also the co-host here
at Beat Bobby Flay.
221
00:07:07,500 --> 00:07:10,767
I lost to Bobby a long time
ago on Iron Chef America.
222
00:07:10,767 --> 00:07:12,433
I'd just like to beat him
at least once.
223
00:07:12,867 --> 00:07:14,100
Last time I was here,
224
00:07:14,100 --> 00:07:16,100
I had to go up
against Amanda Freitag,
225
00:07:16,100 --> 00:07:17,567
and, unfortunately,
I did not get
226
00:07:17,567 --> 00:07:18,867
through her to get to Bobby.
227
00:07:18,867 --> 00:07:20,800
But this time might
be different.
228
00:07:20,800 --> 00:07:23,066
Bobby, I'm gonna take
you down tonight.
229
00:07:23,066 --> 00:07:24,300
Marc, do you have
the pine nuts?
230
00:07:24,300 --> 00:07:26,000
-Did you take them from me?
-Oh, no. They're in here.
231
00:07:26,000 --> 00:07:27,467
Give them to me.
Give them to me.
232
00:07:27,467 --> 00:07:29,667
I think the kids are starting
to fight at the table.
233
00:07:29,667 --> 00:07:31,000
-I'll be right back.
-Give them to me.
234
00:07:31,000 --> 00:07:33,567
-They're mine.
-I was getting it for you.
235
00:07:33,567 --> 00:07:35,367
Where's the red wine vinegar?
236
00:07:35,367 --> 00:07:37,166
[Bobby] Sixteen minutes to go.
237
00:07:37,166 --> 00:07:39,567
[Amanda] Aha. I can't get
anything past you, can I?
238
00:07:39,567 --> 00:07:41,066
Ooh.
239
00:07:42,000 --> 00:07:43,567
This is like Thanksgiving
in my house.
240
00:07:43,567 --> 00:07:45,166
Like for real, for real.
241
00:07:45,166 --> 00:07:47,266
-What are you making, mama?
-This is tahini.
242
00:07:47,266 --> 00:07:50,000
I need a base to sit
those Brussels sprouts on,
243
00:07:50,000 --> 00:07:53,266
so I'm making a tahini cream,
essentially.
244
00:07:53,266 --> 00:07:55,000
Thinning it out
with the sour cream,
245
00:07:55,000 --> 00:07:56,800
definitely makes it smoother.
246
00:07:56,800 --> 00:07:59,166
Do you know that Marc
is making a full casserole?
247
00:07:59,166 --> 00:08:00,867
Yeah. He's got all the time
in the world to do that.
248
00:08:00,867 --> 00:08:03,400
[Tiffani] I can't.
It's like he got up
at 6:00 a.m.
249
00:08:03,400 --> 00:08:06,467
-on Thanksgiving
and started cooking.
-[laughs]
250
00:08:06,467 --> 00:08:08,266
[Marc] Now, I'm gonna get
my Brussels sprouts.
251
00:08:08,266 --> 00:08:09,400
Start warming them up.
252
00:08:09,400 --> 00:08:11,100
And then I'm gonna chop up
a red onion.
253
00:08:11,100 --> 00:08:12,667
Hit it with some
red wine vinegar,
254
00:08:12,667 --> 00:08:13,967
which will give it
a nice pop.
255
00:08:13,967 --> 00:08:15,767
I'm a little concerned about
how much you have going on.
256
00:08:15,767 --> 00:08:17,200
So what's the plan?
There's a casserole?
257
00:08:17,200 --> 00:08:18,367
[Marc]
I'm roasting all this up,
258
00:08:18,367 --> 00:08:19,567
but then I'm gonna put it
in these cute
259
00:08:19,567 --> 00:08:20,767
little casserole dishes.
260
00:08:20,767 --> 00:08:22,200
You're making all
of Thanksgiving, Marc.
261
00:08:22,200 --> 00:08:23,900
I wanna get out
of here and leave.
262
00:08:23,900 --> 00:08:25,367
No. Stay in there.
Stay in there.
263
00:08:25,367 --> 00:08:26,367
-Go bother her.
-[Amanda] Stay in there.
264
00:08:26,367 --> 00:08:28,266
Oh, I am getting out
of this family fight!
265
00:08:28,266 --> 00:08:31,066
-[laughter]
-[Tiffani]
Twelve minutes left.
266
00:08:31,066 --> 00:08:32,467
Enough of that.
267
00:08:32,467 --> 00:08:33,900
Both of these chefs
are brilliant
268
00:08:33,900 --> 00:08:35,767
and know how to pull flavors
out of anything.
269
00:08:35,767 --> 00:08:36,967
[Bobby] So Amanda's dish,
270
00:08:36,967 --> 00:08:38,600
I love the idea
of bringing some heat,
271
00:08:38,600 --> 00:08:40,266
some chilies
to the Brussels sprouts.
272
00:08:40,266 --> 00:08:41,567
I'm a little afraid
that Marc is gonna be
273
00:08:41,567 --> 00:08:42,467
like a little one note.
274
00:08:42,467 --> 00:08:43,900
Brussels sprouts
are kind of rich,
275
00:08:43,900 --> 00:08:45,000
but if you bury them
into something,
276
00:08:45,000 --> 00:08:46,867
they really do need
a lot of spice,
277
00:08:46,867 --> 00:08:48,600
sweetness,
things to pull it out.
278
00:08:48,600 --> 00:08:50,266
Also, I'm a little concerned
'cause I don't know what
279
00:08:50,266 --> 00:08:51,667
the dish is for Amanda.
280
00:08:53,166 --> 00:08:56,867
I wanna get those Brussels
as crispy as possible,
281
00:08:56,867 --> 00:08:59,367
so I'm gonna toss them
in rice flour.
282
00:08:59,367 --> 00:09:02,834
Rice flour really gives
a crispy outer edge.
283
00:09:03,300 --> 00:09:04,467
Okay.
284
00:09:04,467 --> 00:09:06,266
After my Fresnos cook,
285
00:09:06,266 --> 00:09:09,467
I put that whole mixture
in the blender.
286
00:09:09,467 --> 00:09:12,266
This chili jam
is gonna balance those crispy,
287
00:09:12,266 --> 00:09:14,266
crunchy Brussels sprouts
288
00:09:14,266 --> 00:09:17,367
with a beautiful soft flavor
of the Fresno pepper.
289
00:09:17,367 --> 00:09:19,000
How's that casserole looking?
290
00:09:19,000 --> 00:09:21,000
-What?
-What'd you say, Grandpa?
291
00:09:21,000 --> 00:09:23,000
[Marc] Somebody get
Elder Abuse on the line.
292
00:09:23,000 --> 00:09:24,467
-1-800-ELDER ABUSE.
-[bell rings]
293
00:09:24,467 --> 00:09:27,000
-Just kidding. [laughs]
-[Amanda] What? Oh, my God.
294
00:09:27,000 --> 00:09:28,567
You might need
a defibrillator for Marc.
295
00:09:28,567 --> 00:09:30,800
-A defibrillator? [laughs]
-Oh.
296
00:09:30,800 --> 00:09:32,767
I wanna get her birth
certificate out,
297
00:09:32,767 --> 00:09:34,800
'cause she's not much younger
than I am, okay, everybody?
298
00:09:34,800 --> 00:09:35,967
[crowd exclaims]
299
00:09:35,967 --> 00:09:37,667
All right. Well, let's not
talk about age, okay?
300
00:09:37,667 --> 00:09:39,000
-[laughs]
-[Bobby] What are you making?
301
00:09:39,000 --> 00:09:40,467
[Amanda]
Crispy fried Brussels sprout.
302
00:09:40,467 --> 00:09:42,066
-[Bobby] Mmm.
-Also, a chili jam,
303
00:09:42,066 --> 00:09:43,567
which is spicy.
304
00:09:43,567 --> 00:09:45,767
[Bobby] That's really good.
I like where
you're going here.
305
00:09:45,767 --> 00:09:48,300
-Let's give it up for Amanda.
-Yeah!
306
00:09:48,300 --> 00:09:49,967
Amanda!
307
00:09:49,967 --> 00:09:51,133
[cheers and applause]
308
00:09:52,667 --> 00:09:54,467
It's not easy
to make Brussels sprouts
309
00:09:54,467 --> 00:09:56,367
the star of a dish 'cause
they're always a side dish.
310
00:09:56,367 --> 00:09:59,100
So I'm gonna zest lemons
into my Brussels sprouts
311
00:09:59,100 --> 00:10:00,600
just to give it
a little bit of a pop.
312
00:10:00,600 --> 00:10:02,667
I'm gonna put
all the ingredients together.
313
00:10:02,667 --> 00:10:04,667
Add walnuts to give it
a little bit of texture
314
00:10:04,667 --> 00:10:06,066
and finish it off
in the salamander.
315
00:10:06,066 --> 00:10:08,000
I know what I'm doing.
316
00:10:08,000 --> 00:10:09,867
[Bobby] Marc, you have just
under five minutes to go.
317
00:10:09,867 --> 00:10:11,066
You have a casserole?
318
00:10:11,066 --> 00:10:12,266
It's a glorified side dish.
319
00:10:12,266 --> 00:10:13,667
-Yes.
-Brussels sprouts, squash,
320
00:10:13,667 --> 00:10:15,100
pickled onions in there.
321
00:10:15,100 --> 00:10:16,767
And I added a little pop
with some cranberries.
322
00:10:16,767 --> 00:10:17,900
Okay. Don't forget.
323
00:10:17,900 --> 00:10:19,467
Make sure the Brussels sprouts
are the star.
324
00:10:19,467 --> 00:10:22,066
They're starring.
They're like in there
waving at everybody.
325
00:10:22,066 --> 00:10:23,567
[laughter]
326
00:10:23,567 --> 00:10:25,433
[Bobby] Three and a half
minutes to go you guys.
327
00:10:26,667 --> 00:10:28,867
[Amanda] The Brussels are
perfect with the rice flour.
328
00:10:28,867 --> 00:10:30,100
It's exactly what I want.
329
00:10:30,100 --> 00:10:32,266
So I get that tahini
cream down.
330
00:10:32,266 --> 00:10:34,967
I want it to have a little
bit of freshness from greens.
331
00:10:34,967 --> 00:10:37,100
And then I pile
on those crispy Brussels.
332
00:10:37,100 --> 00:10:38,900
[Bobby] Thirty seconds.
333
00:10:38,900 --> 00:10:40,667
Marc, that does look
really good.
334
00:10:40,667 --> 00:10:42,300
I'm glad everybody's
so shocked.
335
00:10:42,300 --> 00:10:44,467
[laughter]
336
00:10:44,467 --> 00:10:48,500
[all] Ten, nine,
eight, seven...
337
00:10:48,500 --> 00:10:49,767
[Marc]
Finish with some butter.
338
00:10:49,767 --> 00:10:52,166
[all] three, two, one.
339
00:10:52,166 --> 00:10:53,834
-[bell rings]
-[both] Woo!
340
00:10:55,066 --> 00:10:56,634
Yes.
341
00:10:57,767 --> 00:10:59,500
I'm feeling very confident
about this dish.
342
00:10:59,500 --> 00:11:01,100
I love the color I got on it.
343
00:11:01,100 --> 00:11:02,900
I think it looks
really tasty.
344
00:11:02,900 --> 00:11:04,066
It's very Thanksgiving-y.
345
00:11:04,066 --> 00:11:05,667
[Amanda] Star of the dish
is the Brussels.
346
00:11:05,667 --> 00:11:07,200
I'm so happy.
347
00:11:07,200 --> 00:11:09,367
They're crispy.
They're crunchy.
348
00:11:09,367 --> 00:11:11,467
It's gonna be
a delicious bite.
349
00:11:12,867 --> 00:11:15,000
[Tiffani] Bobby,
you are in trouble, my friend.
350
00:11:15,000 --> 00:11:17,300
We are gonna put you away
like last night's leftovers.
351
00:11:17,300 --> 00:11:19,367
-Not the first time.
-Ow.
352
00:11:19,367 --> 00:11:21,100
Chef Amanda, what'd you make?
353
00:11:21,100 --> 00:11:23,467
I made crispy Brussels sprouts
354
00:11:23,467 --> 00:11:26,533
with Fresno chili jam
and a creamy tahini.
355
00:11:26,967 --> 00:11:28,266
This jam is the jam.
356
00:11:28,266 --> 00:11:30,000
I think it matches up
really nicely
357
00:11:30,000 --> 00:11:31,066
with the crispy
Brussels sprouts,
358
00:11:31,066 --> 00:11:32,700
and that it just brightens
them up so nicely.
359
00:11:32,700 --> 00:11:34,767
That tahini
is super delicious,
360
00:11:34,767 --> 00:11:36,266
that and the jam together,
361
00:11:36,266 --> 00:11:37,433
really, really nice.
362
00:11:37,433 --> 00:11:39,700
Some of your Brussels sprouts
are a little on the dark side,
363
00:11:39,700 --> 00:11:41,867
but, overall,
the flavors are spectacular.
364
00:11:41,867 --> 00:11:42,967
Thank you.
365
00:11:42,967 --> 00:11:45,100
Monsieur Marc Murphy.
What'd you make?
366
00:11:45,100 --> 00:11:46,600
I guess it's a Brussels sprout
367
00:11:46,600 --> 00:11:48,667
and butternut
squash casserole.
368
00:11:48,667 --> 00:11:50,567
-What makes it a casserole?
The dish?
-[Marc] I think so.
369
00:11:50,567 --> 00:11:52,600
-Or you could call it a hash,
I guess.
-A hash.
370
00:11:52,600 --> 00:11:54,367
You know what
you should just call it
"Better than Amanda's."
371
00:11:54,367 --> 00:11:55,567
[crowd exclaims]
372
00:11:55,567 --> 00:11:58,767
Unruly siblings, you two.
373
00:11:58,767 --> 00:12:00,600
You know, I was really
concerned about the use
374
00:12:00,600 --> 00:12:02,367
of the butternut squash
in 20 minutes,
375
00:12:02,367 --> 00:12:04,166
but I do think
the sweetness of it amps up
376
00:12:04,166 --> 00:12:06,100
the Brussels sprouts
because they can be
a little bit muted.
377
00:12:06,100 --> 00:12:08,266
I also think using the fresh
cranberries in there,
378
00:12:08,266 --> 00:12:09,767
the bitterness really helps
379
00:12:09,767 --> 00:12:11,467
kind of make everything
come together.
380
00:12:11,467 --> 00:12:13,867
The walnuts add a little shot
clock crunch,
381
00:12:13,867 --> 00:12:15,467
which I do enjoy,
382
00:12:15,467 --> 00:12:17,767
but I want a little bit
more salt in this.
383
00:12:17,767 --> 00:12:19,767
-Oh.
-You didn't season
with authority?
384
00:12:19,767 --> 00:12:21,500
Okay. Take it easy
over there, missy.
385
00:12:21,500 --> 00:12:22,567
[whistles]
386
00:12:22,567 --> 00:12:24,333
Give me a second.
I'm gonna chat with myself.
387
00:12:25,500 --> 00:12:28,000
[laughter]
388
00:12:28,000 --> 00:12:29,200
[Marc] Amanda's a great chef.
389
00:12:29,200 --> 00:12:31,100
Anything she makes
is always good.
390
00:12:31,100 --> 00:12:32,300
So, yeah, I'm nervous.
391
00:12:32,300 --> 00:12:35,266
I have competed against Marc
before in this kitchen
392
00:12:35,266 --> 00:12:38,166
and I'm gonna beat Marc
again today.
393
00:12:38,166 --> 00:12:40,767
And the chef moving on
to round two is...
394
00:12:40,767 --> 00:12:42,834
[suspense music playing]
395
00:12:47,867 --> 00:12:50,166
Obviously, either of you
could beat Bobby handily,
396
00:12:50,166 --> 00:12:52,867
but I can only move one of you
forward to round two.
397
00:12:52,867 --> 00:12:55,934
And the chef moving on
to round two is...
398
00:12:59,000 --> 00:13:00,166
Chef AF.
399
00:13:00,166 --> 00:13:01,166
Yes.
400
00:13:01,166 --> 00:13:02,734
[cheers and applause]
401
00:13:04,367 --> 00:13:05,300
Yes.
402
00:13:05,300 --> 00:13:06,567
[Amanda laughs]
403
00:13:06,567 --> 00:13:08,467
-Oh.
-[Tiffani] So, Amanda,
404
00:13:08,467 --> 00:13:09,767
this is just a really
composed dish.
405
00:13:09,767 --> 00:13:11,767
-Lots of different textures
and flavors.
-Thank you.
406
00:13:11,767 --> 00:13:14,266
You have one more round to go,
so head back to the kitchen.
407
00:13:14,266 --> 00:13:15,333
Bobby, come home.
408
00:13:15,767 --> 00:13:17,000
Woo!
409
00:13:17,000 --> 00:13:19,100
Bobby, our next contender
watched you
410
00:13:19,100 --> 00:13:20,867
beat me last holiday.
411
00:13:20,867 --> 00:13:22,100
So, tonight,
412
00:13:22,100 --> 00:13:24,467
this master
of Italiano cuisine
413
00:13:24,467 --> 00:13:26,000
is here to beat you himself.
414
00:13:26,000 --> 00:13:28,233
Please welcome
Chef Scott Conant.
415
00:13:28,767 --> 00:13:30,400
Here's Scotty.
416
00:13:30,400 --> 00:13:32,867
[cheers and applause]
417
00:13:35,000 --> 00:13:38,333
Bobby, come break
this wish bone with me.
418
00:13:38,767 --> 00:13:40,767
[laughter]
419
00:13:40,767 --> 00:13:42,166
-[makes punching sound]
-[laughter]
420
00:13:43,367 --> 00:13:44,467
Marc, you lost again?
421
00:13:44,467 --> 00:13:45,934
Oh.
422
00:13:46,600 --> 00:13:47,867
[Scott laughs]
423
00:13:47,867 --> 00:13:49,200
[Amanda]
I've competed against Scott
424
00:13:49,200 --> 00:13:50,900
in Chopped All-Stars.
425
00:13:50,900 --> 00:13:53,100
He beat everyone,
not just me,
426
00:13:53,100 --> 00:13:55,600
so he is a fierce competitor.
427
00:13:55,600 --> 00:13:58,166
How are you more handsome
today than you were yesterday?
428
00:13:58,166 --> 00:13:59,367
Thank you for noticing.
429
00:13:59,367 --> 00:14:00,367
Thank you so much, Tiffani.
430
00:14:00,367 --> 00:14:02,166
Thank you. Thank you.
431
00:14:02,667 --> 00:14:04,100
Good evening, chefs.
432
00:14:04,100 --> 00:14:05,367
Nice to see you, Chef.
433
00:14:05,367 --> 00:14:06,667
You're not usually
on this side of the kitchen.
434
00:14:06,667 --> 00:14:08,500
Well, I've been here
one time before
435
00:14:08,500 --> 00:14:09,667
and Anne Burrell beat me.
436
00:14:09,667 --> 00:14:10,900
[Bobby]
It was soup, wasn't it?
437
00:14:10,900 --> 00:14:12,567
[Scott] Prosciutto soup.
It was delicious.
438
00:14:12,567 --> 00:14:13,867
I'm very happy to be here.
439
00:14:13,867 --> 00:14:15,367
-Thank you for having me.
-[Bobby] You're welcome.
440
00:14:15,367 --> 00:14:16,667
You guys know
the way it works.
441
00:14:16,667 --> 00:14:18,767
If you win round two, you get
to me, but, don't forget,
442
00:14:18,767 --> 00:14:20,300
we're cooking in teams
in round three.
443
00:14:20,300 --> 00:14:22,100
Tonight,
it's all about leftovers.
444
00:14:22,100 --> 00:14:23,400
Scott,
what are you hoping for?
445
00:14:23,400 --> 00:14:25,367
-How about mashed potatoes?
-Mashed potatoes?
446
00:14:25,367 --> 00:14:26,467
Yeah.
That would be a good one.
447
00:14:26,467 --> 00:14:27,667
Really?
What would you do with that?
448
00:14:27,667 --> 00:14:28,867
Mashed potato soup, maybe.
449
00:14:28,867 --> 00:14:31,066
-[laughs]
-[Tiffani] Oh.
450
00:14:31,567 --> 00:14:33,500
I said nothing. I--
451
00:14:33,500 --> 00:14:35,734
Okay.
Well let's see what we got.
452
00:14:39,867 --> 00:14:41,600
[laughs]
453
00:14:41,600 --> 00:14:43,867
-[Amanda] What the--
-Is it Santa Claus up there?
454
00:14:43,867 --> 00:14:44,967
-What's going on?
-What is that?
455
00:14:44,967 --> 00:14:46,800
-[Bobby] Very high tech here.
-I could see that.
456
00:14:46,800 --> 00:14:49,533
And this leftover
ingredient is...
457
00:14:50,100 --> 00:14:51,567
cooked turkey legs.
458
00:14:51,567 --> 00:14:53,166
Oh.
459
00:14:54,500 --> 00:14:55,900
I see a soup in my future.
460
00:14:55,900 --> 00:14:57,433
[laughter]
461
00:14:58,266 --> 00:14:59,767
Amanda,
what are you gonna make?
462
00:14:59,767 --> 00:15:01,066
I don't know.
463
00:15:01,066 --> 00:15:02,600
[Bobby] You have to impress
Tiffani and Marc.
464
00:15:02,600 --> 00:15:04,166
They're gonna decide
which one of you
465
00:15:04,166 --> 00:15:06,667
goes up against me
in the third round.
466
00:15:06,667 --> 00:15:08,667
-[exhales]
-[Bobby] All right, guys.
467
00:15:08,667 --> 00:15:09,567
Twenty minutes in the clock.
468
00:15:09,567 --> 00:15:11,100
Make the turkey legs the star.
469
00:15:11,100 --> 00:15:13,100
-[bell rings]
-[cheers and applause]
470
00:15:13,100 --> 00:15:14,467
[Tiffani]
Oh, here comes the vest.
471
00:15:14,467 --> 00:15:15,700
Yeah, baby.
472
00:15:15,700 --> 00:15:17,066
Take it off.
473
00:15:20,266 --> 00:15:21,934
I get the fat ones.
474
00:15:23,066 --> 00:15:24,300
[Bobby]
They both have stock out.
475
00:15:24,300 --> 00:15:25,600
Are they making soup?
476
00:15:25,600 --> 00:15:27,066
Cooked turkey legs
are really... You know,
477
00:15:27,066 --> 00:15:28,266
there's all that sinew
in there.
478
00:15:28,266 --> 00:15:29,567
And, of course, if it's a soup
479
00:15:29,567 --> 00:15:30,467
you can't just throw them
in there
480
00:15:30,467 --> 00:15:31,867
and wait for it
to fall off the bone,
481
00:15:31,867 --> 00:15:33,500
because you really
don't have much time for that.
482
00:15:33,500 --> 00:15:34,600
[Tiffani] You don't have
enough time for that.
483
00:15:34,600 --> 00:15:35,667
So you're right.
484
00:15:35,667 --> 00:15:36,867
There's tons of skin
on the outside.
485
00:15:36,867 --> 00:15:38,900
The fat left in the turkey
after it's cooked and roasted,
486
00:15:38,900 --> 00:15:40,467
the fat is really already
in the meat.
487
00:15:40,467 --> 00:15:42,700
[Marc] I mean,
I would say you'd have
to rip this meat apart,
488
00:15:42,700 --> 00:15:45,200
-chop it up, make a hash,
and put and egg on it.
-That's good.
489
00:15:45,200 --> 00:15:48,100
[Amanda] Remind me that I only
have 20 minutes please,
somebody.
490
00:15:48,100 --> 00:15:49,767
Amanda,
you only have 20 minutes.
491
00:15:49,767 --> 00:15:51,467
Thank you, Scotty.
492
00:15:51,467 --> 00:15:52,600
[laughs]
493
00:15:52,600 --> 00:15:53,900
[Amanda] I think I could make
494
00:15:53,900 --> 00:15:56,300
a really good
turkey French dip
495
00:15:56,300 --> 00:15:59,367
and that would solve
the problem of dry turkey.
496
00:15:59,367 --> 00:16:00,867
First thing I grab
497
00:16:00,867 --> 00:16:02,600
is the turkey legs
'cause I need them
498
00:16:02,600 --> 00:16:04,266
to get into the liquid.
499
00:16:04,266 --> 00:16:06,667
Chicken stock, veal stock,
veal demi-glace.
500
00:16:06,667 --> 00:16:07,867
[Bobby]
Amanda, what are you making?
501
00:16:07,867 --> 00:16:10,000
Like a Turkey French dip-ish.
502
00:16:10,000 --> 00:16:12,567
-Oh.
-So smart.
503
00:16:12,567 --> 00:16:15,100
[Amanda]
I have to create the dip
504
00:16:15,100 --> 00:16:17,500
but I also have to soften
those turkey legs.
505
00:16:17,500 --> 00:16:19,900
This is doing two things
at once.
506
00:16:19,900 --> 00:16:21,800
[Bobby]
Scott, what are you making?
507
00:16:21,800 --> 00:16:24,300
We make a nice sandwich.
508
00:16:24,300 --> 00:16:26,867
You know that night of
you're cooking for everybody,
509
00:16:26,867 --> 00:16:28,567
you realize you haven't
really eaten that much...
510
00:16:28,567 --> 00:16:29,800
-[Bobby] Yes.
-...so you put together
511
00:16:29,800 --> 00:16:30,700
a last-minute sandwich.
512
00:16:30,700 --> 00:16:32,467
You mean the best part
of Thanksgiving?
513
00:16:32,467 --> 00:16:34,166
-The best part
of Thanksgiving.
-Just checking.
514
00:16:35,600 --> 00:16:37,467
[Scott] Amanda always
pulls out all the stops,
515
00:16:37,467 --> 00:16:39,166
so I need to just
create something
516
00:16:39,166 --> 00:16:40,800
that I think is gonna be good.
517
00:16:40,800 --> 00:16:44,166
So it is a turkey sandwich
on a Parker House roll
518
00:16:44,166 --> 00:16:46,300
with a little bit of
mayonnaise, cranberry sauce.
519
00:16:46,300 --> 00:16:49,100
Turkey legs is such a neutral
flavor profile.
520
00:16:49,100 --> 00:16:52,400
I immediately break those legs
up into the veal stock.
521
00:16:52,400 --> 00:16:54,066
Add a little bit
of five-spice
522
00:16:54,066 --> 00:16:57,100
because I just wanted another
level of flavor inside of it.
523
00:16:57,100 --> 00:16:58,767
-No French dip?
-[Scott] No French dip.
524
00:16:58,767 --> 00:17:00,367
Can you make an Italian dip?
525
00:17:00,367 --> 00:17:01,500
You are the Italian dip.
526
00:17:01,500 --> 00:17:03,000
That's what the boys
used to call me
527
00:17:03,000 --> 00:17:05,166
-in culinary school.
-[laughter]
528
00:17:06,467 --> 00:17:08,467
I'm Scott Conant.
I am a restaurateur,
529
00:17:08,467 --> 00:17:12,467
recurring host, judge,
and Food Network personality.
530
00:17:12,467 --> 00:17:13,700
I've competed a lot
over the years,
531
00:17:13,700 --> 00:17:15,967
but I have never competed
against Bobby.
532
00:17:15,967 --> 00:17:18,166
I was here
for one competition.
533
00:17:18,166 --> 00:17:19,567
You guys sure
you wanna do this?
534
00:17:19,567 --> 00:17:21,567
-No.
-[laughter]
535
00:17:21,567 --> 00:17:24,767
[Scott] But Anne Burrell
beat me in the first round.
536
00:17:24,767 --> 00:17:27,000
The one thing
about Bobby is that
537
00:17:27,000 --> 00:17:28,967
he is the most seasoned
competitor
538
00:17:28,967 --> 00:17:30,066
in food in the world.
539
00:17:30,066 --> 00:17:31,700
I would be so excited
540
00:17:31,700 --> 00:17:32,967
to go up against him,
541
00:17:32,967 --> 00:17:35,367
have him cook
one of my dishes.
542
00:17:35,367 --> 00:17:38,800
This holiday season,
I'm here to take Bobby down.
543
00:17:38,800 --> 00:17:40,767
Tiffani,
mayonnaise or no mayonnaise?
544
00:17:40,767 --> 00:17:41,900
Mayonnaise!
545
00:17:41,900 --> 00:17:43,567
Everybody loves mayonnaise,
right?
546
00:17:43,567 --> 00:17:44,767
Not everybody.
547
00:17:44,767 --> 00:17:46,166
Amanda, no mayo?
548
00:17:46,166 --> 00:17:47,367
Amanda's a communist.
549
00:17:47,367 --> 00:17:48,967
[laughter]
550
00:17:49,900 --> 00:17:52,367
[Amanda] Caramelized onions
are, to me,
551
00:17:52,367 --> 00:17:54,767
a really essential part
of a French dip,
552
00:17:54,767 --> 00:17:58,767
and I need to cook them fast
in a very hot pan.
553
00:17:58,767 --> 00:18:00,433
Coming up on 16.
554
00:18:02,266 --> 00:18:03,900
So what's the plan, Amanda?
Turkey into the bread.
555
00:18:03,900 --> 00:18:06,166
-And then?
-Lots of caramelized onion,
556
00:18:06,166 --> 00:18:07,800
some shroomers.
557
00:18:07,800 --> 00:18:09,834
-Good luck, Chef.
-[Amanda] Thank you.
558
00:18:12,100 --> 00:18:14,166
[Scott] Parker House rolls,
that sweet bread
559
00:18:14,166 --> 00:18:15,500
that you make
sandwiches with,
560
00:18:15,500 --> 00:18:16,800
I love having those
in the house,
561
00:18:16,800 --> 00:18:18,066
particularly on Thanksgiving.
562
00:18:18,066 --> 00:18:19,400
Where's the mayonnaise?
Do you know?
563
00:18:19,400 --> 00:18:20,467
[Tiffani] In the fridge.
564
00:18:20,467 --> 00:18:21,667
In the fridge
where it belongs.
565
00:18:21,667 --> 00:18:23,667
So butter on the rolls
to toast them.
566
00:18:23,667 --> 00:18:24,867
Mayonnaise, additional.
567
00:18:24,867 --> 00:18:26,467
I really love
that fat content.
568
00:18:26,467 --> 00:18:28,266
[Tiffani] That's beautifully
toasted, I always burn bread.
569
00:18:28,266 --> 00:18:29,867
Yes. I've been here
when you've burned bread.
570
00:18:29,867 --> 00:18:30,900
Yeah. That's true. You have.
571
00:18:30,900 --> 00:18:32,567
Okay, ladies and gentlemen,
572
00:18:32,567 --> 00:18:34,166
the handsome Scott Conant.
573
00:18:34,166 --> 00:18:35,667
[cheers and applause]
574
00:18:35,667 --> 00:18:37,367
The gorgeous Amanda Freitag.
575
00:18:37,367 --> 00:18:39,867
-Yeah!
-[cheers and applause]
576
00:18:39,867 --> 00:18:41,734
[Tiffani] All right.
You have 13 minutes.
577
00:18:43,800 --> 00:18:45,400
What Amanda's doing
that's really smart
578
00:18:45,400 --> 00:18:46,767
is she's using her jus
579
00:18:46,767 --> 00:18:48,300
and all the things
into the jus.
580
00:18:48,300 --> 00:18:49,767
So she's gonna use the things
that are making the jus...
581
00:18:49,767 --> 00:18:51,100
-Strain it out.
-...into her sandwich
582
00:18:51,100 --> 00:18:52,767
-and strain it.
Really smart.
-I love that.
583
00:18:52,767 --> 00:18:55,467
[Tiffani]
Scott's Parker House rolls are
toasted really beautifully,
584
00:18:55,467 --> 00:18:57,800
but I think he's also
putting eggs on his sandwich.
585
00:18:57,800 --> 00:18:59,300
Because Parker House rolls
are this big,
586
00:18:59,300 --> 00:19:00,600
the fried egg is this big.
587
00:19:00,600 --> 00:19:02,867
I don't feel like
it's a Thanksgiving sandwich
588
00:19:02,867 --> 00:19:04,567
unless you have
the cranberry sauce.
589
00:19:04,567 --> 00:19:06,266
[Bobby] Scott, what's
in your cranberry sauce?
590
00:19:06,266 --> 00:19:07,867
Yeah, I'm opening
the can, man.
591
00:19:07,867 --> 00:19:10,667
-It's the best one.
-[laughter]
592
00:19:10,667 --> 00:19:14,166
Cranberry sauce adds a sweet
acidity that is necessary
593
00:19:14,166 --> 00:19:16,367
to cut through the sauce,
cut through that five-spice.
594
00:19:16,367 --> 00:19:18,467
And then I wanna add an egg
to the sandwich
595
00:19:18,467 --> 00:19:19,800
because I'm not
really cooking much.
596
00:19:19,800 --> 00:19:21,467
I'm like heating up
a few things.
597
00:19:21,467 --> 00:19:22,867
So I gotta put a little
effort in here.
598
00:19:22,867 --> 00:19:26,000
[Amanda] Oh, this is gonna be
a pain in the turkey.
599
00:19:26,000 --> 00:19:28,700
My turkey legs
are definitely softened up.
600
00:19:28,700 --> 00:19:30,467
So I cut the meat
off the bone.
601
00:19:30,467 --> 00:19:31,800
Then I add the turkey
602
00:19:31,800 --> 00:19:33,467
and some of that base stock
603
00:19:33,467 --> 00:19:34,967
to my mushrooms.
604
00:19:34,967 --> 00:19:38,300
That's gonna add
even more flavor.
605
00:19:38,300 --> 00:19:40,000
Guys, just over nine minutes.
606
00:19:40,000 --> 00:19:42,467
[cheers and applause]
607
00:19:42,467 --> 00:19:44,066
So how do you like the turkey?
Is it good?
608
00:19:44,066 --> 00:19:45,166
Taste this one.
609
00:19:45,166 --> 00:19:46,467
I put a little five-spice
in there.
610
00:19:46,467 --> 00:19:48,667
-Okay.
-Who doesn't love five-spice?
611
00:19:48,667 --> 00:19:49,767
Mmm.
612
00:19:49,767 --> 00:19:51,166
And you're putting
the egg on there?
613
00:19:51,166 --> 00:19:52,367
That's a big...
That's a big egg.
614
00:19:53,266 --> 00:19:54,667
You need a ring mold?
615
00:19:54,667 --> 00:19:55,967
You think I'm gonna
ring mold eggs
616
00:19:55,967 --> 00:19:58,000
in the middle of a 20-minute
cooking competition?
617
00:19:58,000 --> 00:19:59,900
Son of a...
You made me break the egg.
618
00:19:59,900 --> 00:20:01,667
No!
619
00:20:01,667 --> 00:20:03,166
[Scott] It wasn't Marc's
fault. It was my fault.
620
00:20:03,166 --> 00:20:05,166
But I like blaming
things on him.
621
00:20:05,166 --> 00:20:07,300
A little thing we have.
[chuckles]
622
00:20:07,300 --> 00:20:08,767
He's blaming me.
623
00:20:08,767 --> 00:20:10,433
I didn't touch it.
I didn't touch it.
624
00:20:16,266 --> 00:20:17,600
[upbeat music playing]
625
00:20:17,600 --> 00:20:20,567
[Bobby] Just under
eight minutes, guys.
626
00:20:20,567 --> 00:20:22,266
[Scott] I pierced the yolk
of one of the chicken eggs.
627
00:20:22,266 --> 00:20:24,166
-He threw them out?
-Yes.
628
00:20:24,166 --> 00:20:25,567
Scotty broke his eggs
and threw them out.
629
00:20:25,567 --> 00:20:27,700
[Scott]
Marc Murphy gave me an idea.
630
00:20:27,700 --> 00:20:30,166
One thing I've learned
in all these competitions,
631
00:20:30,166 --> 00:20:32,100
when you give a tip
to a contestant,
632
00:20:32,100 --> 00:20:34,166
that really means that
that's what they wanna see.
633
00:20:34,166 --> 00:20:36,567
So Marc said, "Egg is a little
big, isn't it?"
634
00:20:36,567 --> 00:20:38,967
So I gotta make smaller eggs.
635
00:20:38,967 --> 00:20:40,300
Oh, wait.
Are we quail eggs now?
636
00:20:40,300 --> 00:20:42,467
-Oh, quail eggs.
-[Tiffani] Oh.
637
00:20:42,467 --> 00:20:44,567
[Bobby]
That's what they should be.
638
00:20:44,567 --> 00:20:46,266
[Marc] Amanda Freitag,
are you happy with the way
639
00:20:46,266 --> 00:20:47,667
-the turkey came out?
-[Amanda] Uh, yeah.
640
00:20:47,667 --> 00:20:48,767
Sure. Yeah.
641
00:20:48,767 --> 00:20:50,266
You seem very stressed.
642
00:20:50,266 --> 00:20:52,266
Stressed?
I got a lot to do, man.
643
00:20:52,266 --> 00:20:53,266
So what do you have to do,
seriously?
644
00:20:53,266 --> 00:20:54,367
Finish cooking the turkey.
645
00:20:54,367 --> 00:20:55,467
[Marc] Are you gonna toast
the bread?
646
00:20:55,467 --> 00:20:56,867
The bread's gonna get toasted.
647
00:20:56,867 --> 00:20:58,667
-We got the jus. It's ready.
-Okay.
648
00:20:58,667 --> 00:21:00,800
[Scott] Marc Murphy,
ladies and gentlemen.
649
00:21:00,800 --> 00:21:02,367
'Cause you're not
giving me much.
650
00:21:02,367 --> 00:21:03,433
I'm sorry, dude.
651
00:21:05,166 --> 00:21:06,333
[Tiffani] Five minutes.
652
00:21:07,266 --> 00:21:09,066
[Amanda] I put my bread
into the salamander
653
00:21:09,066 --> 00:21:11,200
with some butter
and cheese on it.
654
00:21:11,200 --> 00:21:12,467
I'm running out of time,
655
00:21:12,467 --> 00:21:15,266
so I cannot, cannot burn it.
656
00:21:15,266 --> 00:21:16,767
[Scott]
I take the cranberry sauce,
657
00:21:16,767 --> 00:21:19,200
put a teaspoon on the turkey.
658
00:21:19,200 --> 00:21:20,967
[Tiffani] Do you see this
as like four-star sandwich
659
00:21:20,967 --> 00:21:23,000
-coming off--
-Well, yeah, he's like,
660
00:21:23,000 --> 00:21:24,700
pulling the pinky out there.
Look at him.
661
00:21:24,700 --> 00:21:26,467
[Scott] Add a little bit
of arugula,
662
00:21:26,467 --> 00:21:28,200
toss with a little bit
of extra virgin olive oil
663
00:21:28,200 --> 00:21:29,367
and salt.
664
00:21:29,367 --> 00:21:30,834
[Bobby] Ninety seconds.
665
00:21:32,166 --> 00:21:34,500
[Marc]
Wait. Now we're gonna get
some parmesan on there too?
666
00:21:34,500 --> 00:21:37,166
Woo! Thank you
for not burning.
667
00:21:37,166 --> 00:21:38,867
Amanda is starting
to build her sandwiches.
668
00:21:38,867 --> 00:21:40,667
And that turkey
mushroom onion situation
669
00:21:40,667 --> 00:21:42,500
looks really good.
670
00:21:42,500 --> 00:21:44,066
[Amanda] Then I add arugula.
671
00:21:44,066 --> 00:21:45,667
Close them up with a skewer.
672
00:21:45,667 --> 00:21:47,200
And then the jus is going
673
00:21:47,200 --> 00:21:48,600
into each ramekin.
674
00:21:48,600 --> 00:21:50,467
I'm a little worried
that that sandwich might have
675
00:21:50,467 --> 00:21:51,767
too much moisture to it.
676
00:21:51,767 --> 00:21:53,266
-The bread might be
falling apart.
-[Tiffani] Ah.
677
00:21:53,266 --> 00:21:54,400
Yeah. You kind of want
crusty bread
678
00:21:54,400 --> 00:21:55,767
-to be able to dip in the jus.
-Yeah.
679
00:21:55,767 --> 00:21:56,900
You don't want it
already soggy.
680
00:21:56,900 --> 00:21:58,767
-Look at those sandwiches.
-[all] Nine,
681
00:21:58,767 --> 00:22:01,967
eight, seven, six, five...
682
00:22:01,967 --> 00:22:03,100
[Amanda] Love on top.
683
00:22:03,100 --> 00:22:06,200
[all] Four, three, two, one.
684
00:22:06,200 --> 00:22:08,834
-[bell rings]
-[cheers and applause]
685
00:22:11,967 --> 00:22:14,166
[Amanda] I'm feeling really
good about this sandwich.
686
00:22:14,166 --> 00:22:16,367
All of the elements
are delicious.
687
00:22:16,367 --> 00:22:18,867
[Scott] Really simple,
very straightforward.
688
00:22:18,867 --> 00:22:21,166
An easy, quick,
delicious bite.
689
00:22:25,166 --> 00:22:26,667
[Tiffani]
So we're one dish away
690
00:22:26,667 --> 00:22:28,066
from seeing who gets
to pick the dish
691
00:22:28,066 --> 00:22:30,567
and the team
that will take Bobby down.
692
00:22:30,567 --> 00:22:32,967
It all comes down
to the cooked turkey legs.
693
00:22:32,967 --> 00:22:36,000
-Scott, what'd you make us?
-I made a sandwich.
694
00:22:36,000 --> 00:22:38,367
A Parker House roll,
the stewed turkey...
695
00:22:38,967 --> 00:22:40,100
Don't wait for me.
696
00:22:40,100 --> 00:22:41,767
[laughter]
697
00:22:41,767 --> 00:22:43,767
Stewed turkey legs
inside a veal reduction
698
00:22:43,767 --> 00:22:45,400
with a little bit
of five-spice.
699
00:22:45,400 --> 00:22:48,100
Scotty, the five-spice
and the turkey is so good.
700
00:22:48,100 --> 00:22:50,567
I love the fried crispy egg
over the turkey.
701
00:22:50,567 --> 00:22:52,767
Super delicious.
The canned cranberry, I love.
702
00:22:52,767 --> 00:22:54,600
I wish there was a little bit
more acid to this.
703
00:22:54,600 --> 00:22:56,100
-Oh.
-[Tiffani] Like just
a little more,
704
00:22:56,100 --> 00:22:57,867
like if you made it yourself.
705
00:22:57,867 --> 00:22:59,467
The turkey is a little bit big
706
00:22:59,467 --> 00:23:01,500
but it's intended
to be kind of just like,
707
00:23:01,500 --> 00:23:02,800
you know, indulgent
turkey sandwich.
708
00:23:02,800 --> 00:23:04,667
[Marc] Yeah, I think
it's got great flavors.
709
00:23:04,667 --> 00:23:06,166
I love the five-spice,
like you said.
710
00:23:06,166 --> 00:23:08,500
Very, very tasty. Very juicy.
I do wish you would
711
00:23:08,500 --> 00:23:10,467
maybe chopped up the turkey
a little bit more,
712
00:23:10,467 --> 00:23:11,900
because when you bite
into it, there's...
713
00:23:11,900 --> 00:23:13,166
The pieces
are a little bit big.
714
00:23:13,166 --> 00:23:15,467
So I made it for someone
who actually uses their teeth.
715
00:23:15,467 --> 00:23:17,166
That was a thing. Forgive me.
716
00:23:17,166 --> 00:23:19,100
-Wow.
-[audience laughing]
717
00:23:19,100 --> 00:23:20,500
So we're gonna try
Amanda's dish now.
718
00:23:20,500 --> 00:23:22,667
[Tiffani laughs]
719
00:23:22,667 --> 00:23:26,467
Okay. So I made
a turkey leg French dip.
720
00:23:26,467 --> 00:23:29,734
I created a turkey stock
or a turkey jus.
721
00:23:31,000 --> 00:23:33,467
I mean, Amanda,
it's all gravy, baby.
722
00:23:33,467 --> 00:23:35,266
It's textbook French dip.
723
00:23:35,266 --> 00:23:36,567
But I think
the brilliance in this
724
00:23:36,567 --> 00:23:38,166
is really bringing in
the mushrooms and the onions,
725
00:23:38,166 --> 00:23:39,800
and letting that
both be the filling
726
00:23:39,800 --> 00:23:41,200
and fortifying the stock.
727
00:23:41,200 --> 00:23:43,600
I don't know that the arugula
really does much.
728
00:23:43,600 --> 00:23:45,767
I don't know if it needs to.
It's really, really rich
729
00:23:45,767 --> 00:23:47,867
but it's exactly what you want
out of a sandwich like this.
730
00:23:47,867 --> 00:23:49,600
You really did a lot
of work here.
731
00:23:49,600 --> 00:23:50,867
Getting those onions
caramelized,
732
00:23:50,867 --> 00:23:52,066
getting the mushrooms.
733
00:23:52,066 --> 00:23:53,367
Bringing all that flavor
into the broth,
734
00:23:53,367 --> 00:23:54,400
I think that was great.
735
00:23:54,400 --> 00:23:56,300
I think I'm gonna have
to agree with Tiffani.
736
00:23:56,300 --> 00:23:58,767
I think the arugula is
sort of what's it doing here?
737
00:23:58,767 --> 00:24:00,300
I feel like it needs
a little freshness.
738
00:24:00,300 --> 00:24:03,667
I think maybe something
a little heartier
might have been better.
739
00:24:03,667 --> 00:24:05,300
Either way, Bobby, I think
you're in trouble tonight.
740
00:24:05,300 --> 00:24:06,900
We're gonna have to talk
about it a little bit.
741
00:24:06,900 --> 00:24:10,400
[suspenseful music playing]
742
00:24:10,400 --> 00:24:12,166
[Amanda] I can't wait
to beat Scott
743
00:24:12,166 --> 00:24:15,533
and get back in that kitchen
to take down Bobby.
744
00:24:19,567 --> 00:24:21,166
[Scott]
Amanda's never beaten me.
745
00:24:21,166 --> 00:24:23,533
And that sandwich
was delicious.
746
00:24:24,700 --> 00:24:26,467
And the winner
that will lead the charge
747
00:24:26,467 --> 00:24:29,567
in the Thanksgiving
leftover throwdown is...
748
00:24:31,800 --> 00:24:33,600
-Chef Amanda.
-Oh, my God.
749
00:24:33,600 --> 00:24:35,166
[cheers and applause]
750
00:24:35,166 --> 00:24:37,500
[Amanda] I'm 2-0,
which is fantastic.
751
00:24:37,500 --> 00:24:39,834
I'm so happy.
752
00:24:40,266 --> 00:24:42,166
-Hi.
-Hi.
753
00:24:42,166 --> 00:24:44,867
Amanda, as soon as I saw
those caramelized onions,
754
00:24:44,867 --> 00:24:46,900
I was like she's going
to the next round.
755
00:24:46,900 --> 00:24:49,100
-Thank you.
-I think that's
our job actually,
756
00:24:49,100 --> 00:24:50,800
-so I'll take this, Scott.
-[laughing]
757
00:24:50,800 --> 00:24:52,567
Well, I wanted it done right,
so I just did it myself.
758
00:24:52,567 --> 00:24:54,467
-Whoa.
-[Tiffani chuckles]
759
00:24:54,467 --> 00:24:55,767
Which is why
they brought me in.
760
00:24:55,767 --> 00:24:57,767
This really feels
like a family holiday.
761
00:24:57,767 --> 00:24:59,400
You know what I'm saying?
762
00:24:59,400 --> 00:25:01,667
Amanda, how do you feel
about leading the charge
763
00:25:01,667 --> 00:25:03,567
-to take Bobby down?
-Last holiday,
764
00:25:03,567 --> 00:25:05,700
Michael Symon
and I almost got him.
765
00:25:05,700 --> 00:25:08,100
And this year,
I'm feeling really confident.
766
00:25:08,100 --> 00:25:09,166
You're on fire.
767
00:25:09,166 --> 00:25:11,166
[Scott] Yeah. Yeah. Yeah.
768
00:25:11,166 --> 00:25:14,266
[upbeat music playing]
769
00:25:15,967 --> 00:25:17,867
[Bobby] All right, Amanda.
So you think you got
770
00:25:17,867 --> 00:25:20,300
what it takes this year to
take me down on Thanksgiving?
771
00:25:20,300 --> 00:25:22,767
I have it. I have the dish
that's gonna take you down.
772
00:25:22,767 --> 00:25:25,600
Well, what are we cooking?
What is your signature dish
this evening?
773
00:25:25,600 --> 00:25:28,567
My signature dish is...
774
00:25:30,367 --> 00:25:32,700
leftover stuffing
775
00:25:32,700 --> 00:25:35,634
-stuffed lobster tail.
-What?
776
00:25:37,100 --> 00:25:38,433
Yeah, I didn't think that.
777
00:25:38,900 --> 00:25:40,000
This is challenging.
778
00:25:40,000 --> 00:25:41,467
I mean, you have to use
traditional stuffing,
779
00:25:41,467 --> 00:25:43,100
which does not
necessarily pair
780
00:25:43,100 --> 00:25:44,767
-with lobster.
-Right.
781
00:25:44,767 --> 00:25:47,166
This is going to be
a Thanksgiving gathering
782
00:25:47,166 --> 00:25:49,567
that Bobby
is never gonna forget.
783
00:25:49,567 --> 00:25:52,066
Chef Amanda, not only
did you get to pick the dish
784
00:25:52,066 --> 00:25:53,567
but you get
to pick your teammate
785
00:25:53,567 --> 00:25:55,200
and assign Bobby his.
786
00:25:55,200 --> 00:25:56,734
So choose wisely, Amanda.
787
00:25:57,166 --> 00:25:58,634
I'm gonna pick...
788
00:26:00,867 --> 00:26:03,900
-Scotty Conant.
-Scotty!
789
00:26:03,900 --> 00:26:05,800
We've never cooked
on each other's team
790
00:26:05,800 --> 00:26:08,567
and we just gotta do
what we usually do,
791
00:26:08,567 --> 00:26:10,000
and we've got them beat.
792
00:26:10,000 --> 00:26:11,967
-All right.
-I want you anyway.
793
00:26:11,967 --> 00:26:13,867
-I didn't want him.
-Oh.
794
00:26:13,867 --> 00:26:15,300
[Scott] Almost convincing.
Well done.
795
00:26:15,300 --> 00:26:17,800
-Try it again.
-[audience laughing]
796
00:26:17,800 --> 00:26:19,600
[Tiffani] Okay.
You'll have 45 minutes
797
00:26:19,600 --> 00:26:22,767
to cook leftover stuffing
stuffed lobster tails
798
00:26:22,767 --> 00:26:24,200
and, at least, two sides,
799
00:26:24,200 --> 00:26:26,200
using leftovers,
along with it.
800
00:26:26,200 --> 00:26:27,767
Get stuffing. Let's go!
801
00:26:27,767 --> 00:26:30,867
[audience cheering]
802
00:26:31,400 --> 00:26:34,567
[upbeat music playing]
803
00:26:34,567 --> 00:26:37,467
Amanda and Scott have competed
against each other on Chopped
804
00:26:37,467 --> 00:26:39,400
but I have never seen them
compete as a team.
805
00:26:39,400 --> 00:26:41,000
Scotty, I'm giving you
mise en place over here.
806
00:26:41,000 --> 00:26:43,500
-[Scott] Thank you, Chef.
-I got your stuff over there.
807
00:26:43,500 --> 00:26:45,166
[Tiffani] They've known
each other forever.
808
00:26:45,166 --> 00:26:46,767
There's a simpatico with them
that's going
809
00:26:46,767 --> 00:26:48,266
to help us take the win.
810
00:26:48,266 --> 00:26:49,367
I'm relying on it,
811
00:26:49,367 --> 00:26:51,367
because Marc is a super
accomplished cook.
812
00:26:51,367 --> 00:26:52,567
He's also someone
that understands
813
00:26:52,567 --> 00:26:53,667
all the principles of cooking.
814
00:26:53,667 --> 00:26:55,767
So I'm a little bit concerned
about Marc being able
815
00:26:55,767 --> 00:26:58,200
to just do anything
technique-wise.
816
00:26:58,200 --> 00:26:59,867
[Bobby] So Amanda
challenges us
817
00:26:59,867 --> 00:27:03,133
to stuffing stuffed
lobster tails.
818
00:27:03,600 --> 00:27:05,667
-What?
-Whatever that is.
819
00:27:05,667 --> 00:27:07,567
[Tiffani] So they all have
to break down lobsters.
820
00:27:07,567 --> 00:27:09,600
Also, create stuffing,
put it in the lobster,
821
00:27:09,600 --> 00:27:11,567
and then make sure that
one complements the other.
822
00:27:11,567 --> 00:27:12,500
Not easy.
823
00:27:12,500 --> 00:27:14,100
-Amanda.
-Yes?
824
00:27:14,100 --> 00:27:15,767
Why stuffing stuffed lobster
825
00:27:15,767 --> 00:27:17,000
to challenge Team Bobby?
826
00:27:17,000 --> 00:27:19,500
My strategy is...
827
00:27:19,500 --> 00:27:21,600
to give him something
he doesn't wanna make.
828
00:27:21,600 --> 00:27:23,266
I don't think he wants
to stuff lobster
829
00:27:23,266 --> 00:27:24,767
with stuffing
from Thanksgiving.
830
00:27:24,767 --> 00:27:28,066
-You're right.
-See? I knew it.
831
00:27:28,066 --> 00:27:29,967
To beat Bobby and Marc,
I think it's really
832
00:27:29,967 --> 00:27:31,767
about keeping it simple.
833
00:27:31,767 --> 00:27:33,500
I've overthought
dishes before.
834
00:27:33,500 --> 00:27:34,867
-It gets me in trouble.
-You?
835
00:27:34,867 --> 00:27:36,100
-Yes.
-No.
836
00:27:36,100 --> 00:27:37,567
Ambitious dishes
as we call them.
837
00:27:37,567 --> 00:27:38,600
-Scotty.
-Yes, Chef?
838
00:27:38,600 --> 00:27:40,200
So you're gonna make
the stuffing.
839
00:27:40,200 --> 00:27:41,467
I got the stuffing going.
840
00:27:41,467 --> 00:27:42,767
-All right.
You got the gnocchi?
-I'm gonna make the gnocchi.
841
00:27:42,767 --> 00:27:43,967
We'll need herbs here, if...
842
00:27:43,967 --> 00:27:45,667
-Okay. I'll get all the herbs.
-...one of us gets a minute.
843
00:27:46,900 --> 00:27:50,367
The leftover stuffing
is very assertively spiced,
844
00:27:50,367 --> 00:27:51,967
-poultry seasonings, right?
-[Amanda] Mmm-hmm.
845
00:27:51,967 --> 00:27:53,166
So how do you hide that?
846
00:27:53,166 --> 00:27:54,266
I thought the butter crackers
847
00:27:54,266 --> 00:27:55,467
-would be a smart move.
-[Amanda] Yes.
848
00:27:55,467 --> 00:27:56,500
-[Scott] Fresh herbs...
-[Amanda] Fresh.
849
00:27:56,500 --> 00:27:58,200
[Scott] tarragon, basil,
parsley.
850
00:27:58,200 --> 00:28:01,667
I'm sauteing onions
in butter as well.
851
00:28:01,667 --> 00:28:02,734
Scotty, what are the sides?
852
00:28:02,734 --> 00:28:05,266
[Scott] I'm gonna do gnocchi
with the mashed potatoes.
853
00:28:05,266 --> 00:28:08,600
And then Amanda is gonna do
a green bean casserole.
854
00:28:08,600 --> 00:28:10,333
Come on, Team Amanda.
855
00:28:12,166 --> 00:28:13,667
-I'm gonna make
a sweet potato souffle.
-Okay.
856
00:28:13,667 --> 00:28:15,166
And then we'll work
on a green bean salad.
857
00:28:15,166 --> 00:28:16,867
-What do you got?
-All right. I'm gonna bring
some Spanish flavors
858
00:28:16,867 --> 00:28:18,667
-to the game.
-Okay.
859
00:28:18,667 --> 00:28:21,166
A lot of times, any kind of
lobster dish that's stuffed,
860
00:28:21,166 --> 00:28:22,967
it really just tastes
like breadcrumbs,
861
00:28:22,967 --> 00:28:25,100
maybe some garlic,
fresh herbs, and lemon.
862
00:28:25,100 --> 00:28:27,467
So we're gonna use
some Spanish ingredients,
863
00:28:27,467 --> 00:28:29,767
so it all kind
of molds together.
864
00:28:29,767 --> 00:28:32,800
We're doing a romesco
and saffron stuffed lobster
865
00:28:32,800 --> 00:28:36,266
with crispy stuffing
breadcrumbs on top.
866
00:28:36,266 --> 00:28:38,367
Bobby and Marc,
what's the plan for sides?
867
00:28:38,367 --> 00:28:40,367
We're doing
a little Spanish lobster
868
00:28:40,367 --> 00:28:42,166
and we're doing
some crispy beans.
869
00:28:42,166 --> 00:28:44,000
Sweet potato souffle
for dessert.
870
00:28:44,000 --> 00:28:45,767
[Tiffani] You put Marc Murphy
on the souffle.
871
00:28:45,767 --> 00:28:47,266
Nice job.
872
00:28:47,266 --> 00:28:48,800
[Marc] It's always fun
to come here and compete
873
00:28:48,800 --> 00:28:50,100
and getting to cook
with Bobby.
874
00:28:50,100 --> 00:28:51,767
Having somebody else
to bounce stuff off of,
875
00:28:51,767 --> 00:28:53,166
it's a great time.
876
00:28:53,166 --> 00:28:55,066
I already had the sweet
potatoes that were cooked.
877
00:28:55,066 --> 00:28:56,667
I just put them
into the mixer
878
00:28:56,667 --> 00:28:58,667
with yolks, milk,
brown sugar,
879
00:28:58,667 --> 00:28:59,867
and melted butter.
880
00:28:59,867 --> 00:29:02,000
Whipped it up.
Added a little bit
of flour to it.
881
00:29:02,000 --> 00:29:03,100
[Bobby] This is
the Chopped crew.
882
00:29:03,100 --> 00:29:05,367
I mean, I feel like
I'm the visitor this time.
883
00:29:05,367 --> 00:29:06,867
Will we be chopped?
That's the question.
884
00:29:06,867 --> 00:29:07,900
[Tiffani] All right, friends.
885
00:29:07,900 --> 00:29:09,834
Coming up on 37 minutes.
886
00:29:10,567 --> 00:29:12,266
All right.
Stuffing stuffed lobster.
887
00:29:12,266 --> 00:29:13,767
Amanda, you could be creating
888
00:29:13,767 --> 00:29:15,000
like a new
Thanksgiving classic.
889
00:29:15,000 --> 00:29:17,700
This could be it for me.
I could finally be successful.
890
00:29:17,700 --> 00:29:18,767
Let's not push it, Amanda.
891
00:29:18,767 --> 00:29:20,200
[laughter]
892
00:29:20,200 --> 00:29:21,367
Scotty, are you doing sides?
893
00:29:21,367 --> 00:29:22,467
[Scott] I'm doing
the stuffing,
894
00:29:22,467 --> 00:29:25,000
because my first job was
actually stuffing lobsters
895
00:29:25,000 --> 00:29:26,100
-in a seafood restaurant.
-Wait. No. Stop it.
896
00:29:26,100 --> 00:29:28,166
That's why I wanted you
on my team.
897
00:29:28,166 --> 00:29:30,166
-[Scott] I take the leftover
shrimp cocktail...
-[Amanda] Yes.
898
00:29:30,166 --> 00:29:31,767
...and I chop it up
really fine.
899
00:29:31,767 --> 00:29:33,767
I add those directly
to the onions,
900
00:29:33,767 --> 00:29:37,300
all those fresh herbs,
and then lobster stock.
901
00:29:37,300 --> 00:29:39,367
Mix that all together
inside the liquid.
902
00:29:39,367 --> 00:29:40,867
And then I add it all
903
00:29:40,867 --> 00:29:42,567
to the butter crackers
and stuffing.
904
00:29:42,567 --> 00:29:44,166
[Tiffani] All right.
What are the sides?
905
00:29:44,166 --> 00:29:46,166
I'm gonna make a gnocchi
out of the potato puree.
906
00:29:46,166 --> 00:29:47,500
They're making gnocchi.
907
00:29:47,500 --> 00:29:49,166
-Yeah. Good luck.
-[Marc laughs]
908
00:29:49,166 --> 00:29:51,367
[Tiffani] All right.
Let's go, Team Amanda!
909
00:29:53,100 --> 00:29:54,200
We got this. How is it?
910
00:29:54,200 --> 00:29:55,734
-Taste that?
-Yeah.
911
00:29:56,967 --> 00:29:58,100
-Mmm.
-Is it all right?
912
00:29:58,100 --> 00:29:59,100
Oh, yeah.
913
00:29:59,100 --> 00:30:00,567
-Hey, Chef.
-[Bobby] What's up?
914
00:30:00,567 --> 00:30:01,467
[Tiffani] What are you making?
915
00:30:01,467 --> 00:30:02,600
[Bobby]
I'm making a romesco sauce
916
00:30:02,600 --> 00:30:04,266
with garlic,
piquillo peppers,
917
00:30:04,266 --> 00:30:05,567
ancho chilies.
918
00:30:05,567 --> 00:30:07,166
And then I use
some of the stuffing,
919
00:30:07,166 --> 00:30:09,100
'cause there is bread
in the romesco.
920
00:30:09,100 --> 00:30:10,967
It's the thickening agent
of the sauce.
921
00:30:10,967 --> 00:30:13,767
I'm going to take the lobster
out of the shell,
922
00:30:13,767 --> 00:30:15,667
-wrap it with the romesco.
-[Tiffani] Yup.
923
00:30:15,667 --> 00:30:18,400
And then I'm going to put it
back in the shell.
924
00:30:18,400 --> 00:30:21,700
So then my man over here is
making a sweet potato souffle.
925
00:30:21,700 --> 00:30:24,166
I wonder where you got
that idea, Marc Murphy?
926
00:30:24,166 --> 00:30:27,900
Very interesting because
I mentioned a souffle to Marc.
927
00:30:27,900 --> 00:30:29,066
Wonder how that happened.
928
00:30:29,066 --> 00:30:30,166
I have no idea.
I'm not sure what happened.
929
00:30:30,166 --> 00:30:31,300
We have no comment
at this time.
930
00:30:31,300 --> 00:30:33,266
We... We're gonna have
to get to the bottom of this.
931
00:30:33,266 --> 00:30:36,467
And we'll come back
to you never.
932
00:30:36,467 --> 00:30:38,367
I mounted my egg whites
and then I folded it
933
00:30:38,367 --> 00:30:40,066
into my sweet potato mixture
934
00:30:40,066 --> 00:30:41,467
to keep it nice and light.
935
00:30:41,467 --> 00:30:43,467
[Tiffani]
Twenty-seven minutes left.
936
00:30:43,467 --> 00:30:45,367
Marc, how long are those
souffles gonna take to bake?
937
00:30:45,367 --> 00:30:46,767
-[Marc] Twenty minutes.
-Team Bobby,
938
00:30:46,767 --> 00:30:48,266
are you baking
the lobster tails
939
00:30:48,266 --> 00:30:50,500
-and the souffles?
-Yes.
940
00:30:50,500 --> 00:30:51,800
[Tiffani] So you're gonna have
to open the oven
941
00:30:51,800 --> 00:30:53,266
while the souffles
are in there or no?
942
00:30:53,266 --> 00:30:54,667
We haven't discussed that yet.
943
00:30:54,667 --> 00:30:56,600
-[Tiffani] Oh.
-[Amanda chuckles]
944
00:30:56,600 --> 00:30:58,767
[Tiffani] Souffles have
to bake uninterrupted.
945
00:30:58,767 --> 00:31:01,467
Do not open. Do not mess
with that air in the oven
946
00:31:01,467 --> 00:31:02,867
or else the souffles
will fall.
947
00:31:02,867 --> 00:31:04,200
Do you wanna say something
948
00:31:04,200 --> 00:31:06,300
about how there are
lopsided open oven souffles?
949
00:31:06,300 --> 00:31:07,300
Oh!
950
00:31:07,300 --> 00:31:09,100
[Tiffani] Just set it up now.
951
00:31:09,100 --> 00:31:11,734
[all laughing]
952
00:31:17,000 --> 00:31:18,333
[Tiffani] Twenty-one
minutes to go.
953
00:31:20,166 --> 00:31:22,767
Interesting, because Marc is
doing a sweet potato souffle,
954
00:31:22,767 --> 00:31:24,767
which is not something
you often see
955
00:31:24,767 --> 00:31:26,000
at a Thanksgiving table.
956
00:31:26,000 --> 00:31:27,567
They're not hard to execute
957
00:31:27,567 --> 00:31:29,066
but they're easy to get wrong.
958
00:31:30,800 --> 00:31:33,266
I was thinking we needed a nut
for our crumble
959
00:31:33,266 --> 00:31:34,867
and he says,
"Hey, let's use the marcona.
960
00:31:34,867 --> 00:31:36,367
Let's keep going
Spanish there too."
961
00:31:36,367 --> 00:31:37,667
I smash them up a bit.
Put some butter,
962
00:31:37,667 --> 00:31:39,100
some flour, and sugar.
963
00:31:39,100 --> 00:31:41,166
And then I coated it
on top of the souffles.
964
00:31:41,166 --> 00:31:43,367
Pulled them out
really quickly.
Popped it back in.
965
00:31:43,367 --> 00:31:45,467
What's rule number one
about souffles?
966
00:31:45,467 --> 00:31:46,567
Don't open the oven.
967
00:31:46,567 --> 00:31:48,400
It is one
of their three dishes.
968
00:31:48,400 --> 00:31:50,867
If that thing falls
or it is not executed,
969
00:31:50,867 --> 00:31:51,867
they're in deep trouble.
970
00:31:51,867 --> 00:31:52,967
All right.
971
00:31:52,967 --> 00:31:54,500
Where's the microplane?
972
00:31:54,500 --> 00:31:56,700
-It's in the thing right here.
-I see it.
973
00:31:56,700 --> 00:31:58,700
It's important for me
to beat Bobby
974
00:31:58,700 --> 00:32:00,667
because it's just fun.
975
00:32:00,667 --> 00:32:02,400
We always wanna
take him down,
976
00:32:02,400 --> 00:32:04,767
especially as his peers,
977
00:32:04,767 --> 00:32:07,000
because
that's even a bigger burn.
978
00:32:07,000 --> 00:32:08,800
I have to parcook
the lobsters
979
00:32:08,800 --> 00:32:10,667
because the stuffing
is pretty heavy.
980
00:32:10,667 --> 00:32:13,166
I season my butter
with Calabrian chili oil,
981
00:32:13,166 --> 00:32:15,567
some chives, salt,
a little lemon zest,
982
00:32:15,567 --> 00:32:17,166
and I just wanna get them
983
00:32:17,166 --> 00:32:19,100
about three-quarters
of the way cooked.
984
00:32:19,100 --> 00:32:20,900
So I'm doing diced piquillos,
985
00:32:20,900 --> 00:32:21,967
olive oil, and smoked paprika.
986
00:32:21,967 --> 00:32:22,900
-Yeah.
-Lemon juice or sherry?
987
00:32:22,900 --> 00:32:24,400
[Bobby] No.
Like sherry vinegar
988
00:32:24,400 --> 00:32:26,000
and maybe a little bit
of honey.
989
00:32:26,000 --> 00:32:28,266
Marc is making
the piquillo pepper,
990
00:32:28,266 --> 00:32:30,867
green olive relish
for the leftover green beans.
991
00:32:30,867 --> 00:32:32,500
We need some fresh herbs
in there, for sure.
992
00:32:32,500 --> 00:32:33,600
[Marc] Yeah.
I'm gonna go parsley.
993
00:32:33,600 --> 00:32:35,734
[Amanda] Fifteen minutes.
Fifteen, guys.
994
00:32:38,367 --> 00:32:39,600
-[Scott] How you doing?
-We're doing good.
995
00:32:39,600 --> 00:32:40,700
Okay. Good.
996
00:32:40,700 --> 00:32:42,000
I'm making a potato gnocchi
997
00:32:42,000 --> 00:32:43,800
with the leftover
mashed potatoes.
998
00:32:43,800 --> 00:32:46,767
I put a few egg yolks inside,
some parmesan cheese,
999
00:32:46,767 --> 00:32:48,967
plenty of double zero flour,
some salt.
1000
00:32:48,967 --> 00:32:50,767
-I roll them out,
they're gnocchetti.
-[Amanda] Right.
1001
00:32:50,767 --> 00:32:52,166
[Scott] They're really
like baby gnocchi.
1002
00:32:52,166 --> 00:32:53,600
[Tiffani]
Look at that gnocchi.
1003
00:32:53,600 --> 00:32:54,800
When you can toss it
like that,
1004
00:32:54,800 --> 00:32:56,000
like Scott's tossing it
right now,
1005
00:32:56,000 --> 00:32:57,500
that's perfect, texturally.
1006
00:32:57,500 --> 00:32:59,967
I kind of love this,
Amanda and I getting together
1007
00:32:59,967 --> 00:33:02,467
to gang up on Bobby
and take him down.
1008
00:33:02,467 --> 00:33:04,266
Amanda?
Nothing wrong with that.
1009
00:33:04,266 --> 00:33:05,400
That's fun times.
1010
00:33:05,400 --> 00:33:06,967
Oh, my God.
I love the gnocchi.
1011
00:33:06,967 --> 00:33:09,166
Look how petite they are.
1012
00:33:09,166 --> 00:33:11,033
-Melts in your mouth.
-Yeah. They were good.
1013
00:33:13,100 --> 00:33:16,266
[Bobby]
I steep some saffron threads
in some heavy cream.
1014
00:33:16,266 --> 00:33:18,467
Let it pick up all
that perfume from the saffron.
1015
00:33:18,467 --> 00:33:20,200
And then I whisk egg yolks
1016
00:33:20,200 --> 00:33:21,367
and some
of the saffron cream,
1017
00:33:21,367 --> 00:33:22,300
Monterey Jack cheese,
1018
00:33:22,300 --> 00:33:24,000
and some Parmigiano-Reggiano.
1019
00:33:24,000 --> 00:33:25,166
I have the lobster meat
1020
00:33:25,166 --> 00:33:27,600
in the leftover
stuffing romesco.
1021
00:33:27,600 --> 00:33:29,100
I take some
of the saffron cream,
1022
00:33:29,100 --> 00:33:30,600
put it into the lobster,
1023
00:33:30,600 --> 00:33:32,767
and then put it back
into the shell.
1024
00:33:32,767 --> 00:33:34,567
[Marc] You're in the oven for
how much longer do you think?
1025
00:33:34,567 --> 00:33:36,266
-[Bobby] To the end.
-[Marc] Are you...
Yeah. Probably.
1026
00:33:36,266 --> 00:33:37,266
And you wanna...
Are you salamandering or--
1027
00:33:37,266 --> 00:33:38,467
[Bobby]
I'll use the salamander.
1028
00:33:38,467 --> 00:33:40,767
[Tiffani] Putting lobster in
just the salamander is risky
1029
00:33:40,767 --> 00:33:42,467
when he's got
like a custard to it.
1030
00:33:42,467 --> 00:33:44,166
It heats from the top down.
1031
00:33:44,166 --> 00:33:45,600
So it can easily
burn on the top
1032
00:33:45,600 --> 00:33:47,667
and not cook on the bottom.
1033
00:33:47,667 --> 00:33:49,000
[Scott] Amanda,
watch your butter here.
1034
00:33:49,000 --> 00:33:51,000
-It's gonna overflow.
-Okay.
1035
00:33:51,000 --> 00:33:53,500
So I'm gonna make
green bean casserole
1036
00:33:53,500 --> 00:33:55,166
with the leftover
green beans.
1037
00:33:55,166 --> 00:33:56,667
You know that kind
that your mom makes
1038
00:33:56,667 --> 00:33:59,567
that has that mushroom
"soup" on it.
1039
00:33:59,567 --> 00:34:01,500
So I'm sauteing
beautiful shiitakes,
1040
00:34:01,500 --> 00:34:03,100
creminis, shallots.
1041
00:34:03,100 --> 00:34:06,000
And then I'm making
a turkey gravy
1042
00:34:06,000 --> 00:34:07,400
bechamel sauce.
1043
00:34:07,400 --> 00:34:09,367
I mix the green beans
with the sauce,
1044
00:34:09,367 --> 00:34:10,567
the mushrooms, the shallots,
1045
00:34:10,567 --> 00:34:11,867
and I topped it with parmesan
1046
00:34:11,867 --> 00:34:13,200
and panko breadcrumb.
1047
00:34:13,200 --> 00:34:15,166
[Scott] I'm always concerned
about with green beans,
1048
00:34:15,166 --> 00:34:16,867
-the cook on
the green bean, right?
-[Amanda] Yes.
1049
00:34:16,867 --> 00:34:19,166
[Scott]
They can't be al dente.
They have to be soft.
1050
00:34:19,166 --> 00:34:20,567
And that sauce
that you created
1051
00:34:20,567 --> 00:34:22,166
was so nostalgic.
1052
00:34:22,166 --> 00:34:23,700
You gotta bring
that nostalgic flavor
1053
00:34:23,700 --> 00:34:24,867
-for Thanksgiving.
-Yeah.
1054
00:34:24,867 --> 00:34:26,967
Eight minutes
and thirty seconds.
1055
00:34:26,967 --> 00:34:29,500
[cheers and applause]
1056
00:34:29,500 --> 00:34:30,567
[Marc] The green beans,
what are we gonna do?
1057
00:34:30,567 --> 00:34:31,667
-Water and rice flour?
-[Bobby] Yeah.
1058
00:34:31,667 --> 00:34:33,467
[Marc] We're making
crispy green beans.
1059
00:34:33,467 --> 00:34:35,700
So I'm gonna put them
in some rice flour and water.
1060
00:34:35,700 --> 00:34:37,166
Oh, you're crisping up
green beans.
1061
00:34:37,166 --> 00:34:38,567
-[Marc] Yeah. Why not?
-[Tiffani] Do a little fry?
1062
00:34:38,567 --> 00:34:39,600
-[Marc] Yeah.
-[Tiffani] Fry. Fry.
1063
00:34:39,600 --> 00:34:41,166
-Do you have a sauce for that?
-Yup. Over here.
1064
00:34:41,166 --> 00:34:42,400
[Tiffani]
Oh, it's the piquillo relish.
1065
00:34:42,400 --> 00:34:44,266
Oh. How's the salamander
1066
00:34:44,266 --> 00:34:45,200
technique going?
1067
00:34:45,200 --> 00:34:46,367
-[Bobby] Beautiful.
-[Tiffani] Really?
1068
00:34:46,367 --> 00:34:47,266
-[Bobby] Yeah.
-[Tiffani] Is it warm
in there?
1069
00:34:47,266 --> 00:34:48,266
-[Bobby] Oh, yeah.
-[Tiffani] You sure?
1070
00:34:48,266 --> 00:34:49,166
-And the bottom?
-[Bobby] Yeah.
1071
00:34:49,166 --> 00:34:50,100
[Tiffani] Cooked
all the way through?
1072
00:34:50,100 --> 00:34:51,600
Yeah, but touch that.
1073
00:34:51,600 --> 00:34:53,266
[chuckles] I love you. You...
1074
00:34:53,266 --> 00:34:54,333
You're unbelievable.
1075
00:34:55,600 --> 00:34:57,800
Chef, it's a little chilly
on the bottom. Just saying.
1076
00:34:57,800 --> 00:34:59,767
[Bobby] You wanna go in?
I only have one rack.
1077
00:34:59,767 --> 00:35:00,667
-Go.
-[Marc] Ready?
1078
00:35:00,667 --> 00:35:01,767
-[Bobby] One, two.
-Oh, here it is.
1079
00:35:01,767 --> 00:35:04,166
-Here it is.
-[audience whooping]
1080
00:35:04,166 --> 00:35:06,567
Ooh!
1081
00:35:06,567 --> 00:35:08,834
[Marc] There he goes. [laughs]
1082
00:35:09,300 --> 00:35:10,900
-Ha!
-[shrieks]
1083
00:35:10,900 --> 00:35:11,867
[all laughing]
1084
00:35:19,000 --> 00:35:20,100
[Tiffani] Whose house do
you wanna go to
1085
00:35:20,100 --> 00:35:21,367
for Thanksgiving? Bobby's?
1086
00:35:21,367 --> 00:35:23,467
-No.
-[Tiffani] Oh!
1087
00:35:23,467 --> 00:35:25,266
Amanda's? Scott's?
1088
00:35:25,266 --> 00:35:26,867
[Amanda] Yeah!
1089
00:35:26,867 --> 00:35:28,700
[Tiffani] Six minutes, chefs.
1090
00:35:28,700 --> 00:35:30,700
[Amanda] It's time
to stuff the lobster.
1091
00:35:30,700 --> 00:35:32,400
Scott's stuffing
has transformed
1092
00:35:32,400 --> 00:35:35,967
into this lemony,
herbal seafood stuffing.
1093
00:35:35,967 --> 00:35:38,467
You know, two different styles
of stuffed lobster tail.
1094
00:35:38,467 --> 00:35:39,900
Bobby took the lobster
out of the tail,
1095
00:35:39,900 --> 00:35:41,100
chopped it, put it back.
1096
00:35:41,100 --> 00:35:42,266
Really easy to eat.
1097
00:35:42,266 --> 00:35:43,266
Comes right out of the tail.
1098
00:35:43,266 --> 00:35:45,100
Amanda has just cut open
the lobster tail
1099
00:35:45,100 --> 00:35:46,166
and then stuffed on top,
1100
00:35:46,166 --> 00:35:48,834
a little tougher to get to
and to eat cohesively.
1101
00:35:49,800 --> 00:35:52,266
[Scott] I start to make
the sauce for the gnocchi.
1102
00:35:52,266 --> 00:35:54,667
It's just butter, corn,
and pasta water.
1103
00:35:54,667 --> 00:35:56,767
Toss the gnocchi inside,
add the fresh basil,
1104
00:35:56,767 --> 00:35:58,100
some parmesan cheese,
1105
00:35:58,100 --> 00:36:00,166
and then I saw
some veal stock.
1106
00:36:00,166 --> 00:36:02,900
So I reduce that down
to drizzle it over the top.
1107
00:36:02,900 --> 00:36:04,667
-Just think about the beans.
-The beans?
1108
00:36:04,667 --> 00:36:06,200
I'm gonna put all
the sauce around it.
1109
00:36:06,200 --> 00:36:07,300
-I'm gonna dress that up.
-Yeah. Perfect.
1110
00:36:07,300 --> 00:36:09,166
Put the beans in the middle.
I'm gonna do that now.
1111
00:36:09,166 --> 00:36:10,567
We're making crispy
green beans.
1112
00:36:10,567 --> 00:36:14,200
I didn't wanna get them
un-crispy by dressing them.
1113
00:36:14,200 --> 00:36:15,867
[Bobby] The lobster tails
look really beautiful.
1114
00:36:15,867 --> 00:36:18,467
So I just thought
for like a little fun crunch,
1115
00:36:18,467 --> 00:36:20,467
I took some more
of the leftover stuffing
1116
00:36:20,467 --> 00:36:23,467
and I crisp it up
so it would be the topping
for the lobster.
1117
00:36:23,467 --> 00:36:25,767
[Tiffani] Guys, 1:30.
1118
00:36:25,767 --> 00:36:27,266
[Amanda] Lobsters come out
of the salamander.
1119
00:36:27,266 --> 00:36:28,967
I'm feeling pretty good
about them.
1120
00:36:28,967 --> 00:36:31,000
We're serving it
with charred lemons.
1121
00:36:31,000 --> 00:36:32,100
Green beans come out the oven.
1122
00:36:32,100 --> 00:36:34,066
They're crispy,
crunchy on top.
1123
00:36:34,066 --> 00:36:35,400
[Tiffani] I'm worried about it
being a little dry
1124
00:36:35,400 --> 00:36:36,967
but they've got some beautiful
breadcrumbs on the top
1125
00:36:36,967 --> 00:36:38,667
and a nice crust
that they've browned.
1126
00:36:38,667 --> 00:36:40,500
Are there souffles
out of the oven yet?
1127
00:36:40,500 --> 00:36:41,567
[Marc] Gonna take it
out of the oven.
1128
00:36:41,567 --> 00:36:42,767
That's all. We're good.
1129
00:36:42,767 --> 00:36:44,200
I waited until the last minute
to pull out the souffles.
1130
00:36:44,200 --> 00:36:46,166
I figured they'd use all the
time they could in the oven.
1131
00:36:46,166 --> 00:36:48,266
[Tiffani] Drum roll.
Come on, guys.
1132
00:36:49,066 --> 00:36:50,066
Thirty seconds.
1133
00:36:50,066 --> 00:36:51,266
Whoa.
1134
00:36:51,266 --> 00:36:52,600
Those look delicious though.
1135
00:36:52,600 --> 00:36:53,867
[Amanda] They look
really good.
1136
00:36:53,867 --> 00:36:55,000
[Marc] Golden brown on top.
1137
00:36:55,000 --> 00:36:56,467
That crumble looks beautiful.
1138
00:36:56,467 --> 00:36:57,567
Very happy with it.
1139
00:36:57,567 --> 00:36:59,500
-Did they rise?
-[Bobby] Yeah, they rose.
1140
00:36:59,500 --> 00:37:01,767
What kind of question is that
over there, young lady?
1141
00:37:03,367 --> 00:37:06,166
[audience] Ten, nine, eight,
1142
00:37:06,166 --> 00:37:09,000
seven, six, five,
1143
00:37:09,000 --> 00:37:13,000
four, three, two, one.
1144
00:37:13,000 --> 00:37:16,867
-[cheering, applauding]
-Yeah.
1145
00:37:16,867 --> 00:37:18,100
-That was fun.
-That was fun.
1146
00:37:18,100 --> 00:37:19,934
-Come on. Tell me
that was fun.
-That was amazing.
1147
00:37:21,600 --> 00:37:23,367
[Bobby] This was the fastest
45 minutes
1148
00:37:23,367 --> 00:37:24,567
I've ever spent
in this kitchen.
1149
00:37:24,567 --> 00:37:25,867
[Marc] I enjoyed it a lot.
1150
00:37:25,867 --> 00:37:27,100
I thought he was gonna yell
at me the whole time
but he didn't.
1151
00:37:27,100 --> 00:37:28,400
-Never.
-We worked very well together.
1152
00:37:28,400 --> 00:37:30,000
-The two Irish lads
working good together.
-[Bobby] Exactly.
1153
00:37:30,000 --> 00:37:32,166
Exactly. We got it on lock.
1154
00:37:32,166 --> 00:37:33,667
[Amanda] When I saw
the souffles come out,
1155
00:37:33,667 --> 00:37:35,500
I thought that could be
a game changer,
1156
00:37:35,500 --> 00:37:37,266
but the hand of this master,
1157
00:37:37,266 --> 00:37:38,467
I'm not worried
about anything.
1158
00:37:38,467 --> 00:37:40,467
[Scott] I got your back,
Amanda. You know that.
1159
00:37:40,467 --> 00:37:41,734
Thank you, Chef.
1160
00:37:44,967 --> 00:37:46,500
Team Bobby, Team Amanda,
1161
00:37:46,500 --> 00:37:48,166
I'd love to introduce you
to your judges.
1162
00:37:48,166 --> 00:37:50,567
Creator and host
of Mama Tanya's Kitchen,
1163
00:37:50,567 --> 00:37:52,166
Mama Tanya.
1164
00:37:52,166 --> 00:37:54,767
The executive chef
of the legendary Rao's,
1165
00:37:54,767 --> 00:37:56,266
Dino Gatto.
1166
00:37:56,266 --> 00:37:58,266
Executive chef of The Maiden,
1167
00:37:58,266 --> 00:37:59,533
Michele Ragussis.
1168
00:38:03,567 --> 00:38:04,800
Judges, feel free to dig in
1169
00:38:04,800 --> 00:38:06,367
to the first leftover
Thanksgiving meal
1170
00:38:06,367 --> 00:38:07,734
in front of you.
1171
00:38:13,467 --> 00:38:15,066
This lobster tail.
1172
00:38:15,066 --> 00:38:16,900
Y'all know what I do
when I love a dish.
1173
00:38:16,900 --> 00:38:19,667
I'm about to get this dish
the "eyeah."
1174
00:38:19,667 --> 00:38:21,900
Like... [laughing]
1175
00:38:21,900 --> 00:38:25,266
This is definitely
a eyeah-worthy lobster tail.
1176
00:38:25,266 --> 00:38:27,567
It is firm. It's well-cooked.
1177
00:38:27,567 --> 00:38:30,266
But the green bean
fell a little short here.
1178
00:38:30,266 --> 00:38:32,100
It tastes like
green bean casserole
1179
00:38:32,100 --> 00:38:33,767
and I do not mean that
in a good way.
1180
00:38:33,767 --> 00:38:35,166
There was something
about the texture
1181
00:38:35,166 --> 00:38:36,266
that really didn't hit.
1182
00:38:36,266 --> 00:38:37,867
[Michele] I'll start
with the gnocchi.
1183
00:38:37,867 --> 00:38:41,000
I literally
am like blown away.
They are so fluffy.
1184
00:38:41,000 --> 00:38:42,600
They're light.
They're perfect.
1185
00:38:42,600 --> 00:38:44,967
Corn, basil, that's
a beautiful combination.
1186
00:38:44,967 --> 00:38:47,400
The lobster charred lemon,
beautiful.
1187
00:38:47,400 --> 00:38:49,767
And the stuffing,
to me, it was delicious.
1188
00:38:49,767 --> 00:38:53,467
The green beans, eh,
they fall short for me also.
1189
00:38:53,467 --> 00:38:55,767
Yeah, the string beans,
that's my least favorite.
1190
00:38:55,767 --> 00:38:57,967
The mushrooms just could use
a little more flavor in it.
1191
00:38:57,967 --> 00:39:00,367
The stuffing in the lobster
has a lot of flavor in it
1192
00:39:00,367 --> 00:39:01,400
and the lemon with the acid.
1193
00:39:01,400 --> 00:39:02,467
It really brought it
out a lot.
1194
00:39:02,467 --> 00:39:04,266
The potato gnocchi
and the corn
1195
00:39:04,266 --> 00:39:06,100
with the gravy on it,
unbelievable.
1196
00:39:06,100 --> 00:39:07,467
I'm gonna have
to start doing this.
1197
00:39:08,967 --> 00:39:10,500
[Tiffani] All right, judges.
Let's have you dig
1198
00:39:10,500 --> 00:39:12,967
into the second leftover
Thanksgiving meal.
1199
00:39:17,767 --> 00:39:19,867
This lobster is beautiful.
1200
00:39:19,867 --> 00:39:21,467
This is a very
impressive piece
1201
00:39:21,467 --> 00:39:23,166
of lobster tail here.
1202
00:39:23,166 --> 00:39:25,200
I really love
this romesco sauce.
1203
00:39:25,200 --> 00:39:27,100
It's nice. It's creamy.
1204
00:39:27,100 --> 00:39:30,934
The sweet potato, you know,
she's showing out, okay?
1205
00:39:31,867 --> 00:39:33,667
It's beautifully toasted
1206
00:39:33,667 --> 00:39:36,700
and it really gives a great
texture with that crunch.
1207
00:39:36,700 --> 00:39:38,867
The green beans, wow.
1208
00:39:38,867 --> 00:39:40,300
The texture was great.
1209
00:39:40,300 --> 00:39:42,000
It was really flavorful.
1210
00:39:42,000 --> 00:39:44,266
Wonderful use of leftovers.
1211
00:39:44,266 --> 00:39:45,667
[Dino] I like the way
the string beans are done.
1212
00:39:45,667 --> 00:39:46,667
Nice and crispy.
1213
00:39:46,667 --> 00:39:48,266
But the peppers
had great flavor.
1214
00:39:48,266 --> 00:39:50,567
The sweet potato souffle,
unbelievable.
1215
00:39:50,567 --> 00:39:51,867
Nice, light, and airy.
1216
00:39:51,867 --> 00:39:54,767
The lobster, I mean,
it had too much
of the cream sauce in it,
1217
00:39:54,767 --> 00:39:56,667
so it lost some
of that crunchiness.
1218
00:39:56,667 --> 00:39:58,600
And I think it can use
some kind of acid on it.
1219
00:39:58,600 --> 00:40:01,467
Tiffani, I'll tell you,
the sweet potato is what's up.
1220
00:40:01,467 --> 00:40:03,100
It is so good.
1221
00:40:03,100 --> 00:40:04,767
And you're kind
of getting that savory
1222
00:40:04,767 --> 00:40:06,467
and then you're like,
"Whoa, is it a dessert?
1223
00:40:06,467 --> 00:40:08,166
Is it not?"
But it's delicious.
1224
00:40:08,166 --> 00:40:10,567
The green beans
also, beautiful.
1225
00:40:10,567 --> 00:40:13,667
Acid, capers,
crunchy, tempura.
1226
00:40:13,667 --> 00:40:14,600
You're getting it all.
1227
00:40:14,600 --> 00:40:16,667
The lobster,
really pretty lobster.
1228
00:40:16,667 --> 00:40:20,300
But I agree, the stuffing
is lackluster to me.
1229
00:40:20,300 --> 00:40:22,500
Judges, thank you
for your thoughtful comments.
1230
00:40:22,500 --> 00:40:24,166
I'm gonna ask you
to vote please.
1231
00:40:24,166 --> 00:40:27,767
[suspenseful music playing]
1232
00:40:27,767 --> 00:40:30,066
-[Scott] Bobby's food
is always spectacular.
-[Amanda] Always.
1233
00:40:30,066 --> 00:40:32,367
Dastardly duo over there.
1234
00:40:32,367 --> 00:40:33,867
[Bobby] Amanda is 2-0 tonight.
1235
00:40:33,867 --> 00:40:35,800
She's going
for a 3-0 victory.
1236
00:40:35,800 --> 00:40:37,834
-We'll find out.
-Who knows?
1237
00:40:39,100 --> 00:40:41,200
And the winning team is...
1238
00:40:41,200 --> 00:40:44,367
[suspenseful music playing]
1239
00:40:44,367 --> 00:40:47,066
Team Amanda Freitag!
1240
00:40:47,066 --> 00:40:49,100
[audience cheering]
1241
00:40:49,100 --> 00:40:51,100
We did it. We beat him.
1242
00:40:51,100 --> 00:40:52,867
[Scott]
Your reaction, I thought
you won a million dollars.
1243
00:40:52,867 --> 00:40:54,734
You're like... Oh!
1244
00:40:55,367 --> 00:40:57,867
Chefs, that lobster, right?
1245
00:40:57,867 --> 00:41:00,467
The brightness,
the texture was great.
1246
00:41:00,467 --> 00:41:03,000
It really had all of those
pieces that we wanted.
1247
00:41:03,000 --> 00:41:05,567
But, man, y'all made it
so hard to choose.
1248
00:41:05,567 --> 00:41:07,166
Amanda, how does it feel?
1249
00:41:07,166 --> 00:41:08,367
It's fantastic.
1250
00:41:08,367 --> 00:41:09,867
And I'm just so happy that...
1251
00:41:09,867 --> 00:41:11,834
-You won.
-That I won.
1252
00:41:12,967 --> 00:41:15,867
Thank you. Get out of here.
Get out of here.
1253
00:41:15,867 --> 00:41:17,467
[Tiffani]
A Thanksgiving victory.
1254
00:41:17,467 --> 00:41:19,767
Team Chopped takes down
Team Bobby
1255
00:41:19,767 --> 00:41:21,867
in his own house.
1256
00:41:22,500 --> 00:41:23,967
We are Team Amanda.
1257
00:41:23,967 --> 00:41:25,667
And we just beat Bobby Flay.
1258
00:41:25,667 --> 00:41:26,867
Yes!
1259
00:41:26,867 --> 00:41:29,333
[audience cheering]
1260
00:41:30,367 --> 00:41:33,266
This is the 12 Ways
of Beating Bobby Flay.
1261
00:41:33,266 --> 00:41:35,166
[Bobby] Okay.
1262
00:41:35,166 --> 00:41:36,567
The game is on, everybody.
1263
00:41:36,567 --> 00:41:38,266
Something's burning.
1264
00:41:38,266 --> 00:41:39,500
Oh, mushroom.
1265
00:41:39,500 --> 00:41:41,467
I don't have time to chill.
Look at me!
1266
00:41:41,467 --> 00:41:43,100
They're yelling
at each other already.
1267
00:41:43,100 --> 00:41:45,000
-That's now how you do it.
-Don't scare me.
1268
00:41:45,000 --> 00:41:46,166
It's gamesmanship.
1269
00:41:46,166 --> 00:41:47,166
Where's he goin'?
1270
00:41:47,166 --> 00:41:48,567
So excited,
my apron is coming off.
1271
00:41:48,567 --> 00:41:50,600
That's a little personal,
isn't it?
1272
00:41:50,600 --> 00:41:52,800
-[laughing]
-Stop laughing, Bobby.
1273
00:41:52,800 --> 00:41:55,500
I'm about
to steal Christmas, baby!
1274
00:41:55,500 --> 00:41:56,567
Turn out the lights.
1275
00:41:56,567 --> 00:41:57,967
Wow.
1276
00:41:57,967 --> 00:41:59,367
Everyone's out to beat me.