1 00:00:00,967 --> 00:00:02,000 I'm Bobby Flay. 2 00:00:02,000 --> 00:00:03,867 The Holidays are here and it's time for cheer. 3 00:00:03,867 --> 00:00:05,600 Well, not for me. 4 00:00:05,600 --> 00:00:07,867 Happy holidays! 5 00:00:07,867 --> 00:00:09,700 [Bobby] All of my of my closest Food Network friends 6 00:00:09,700 --> 00:00:11,100 are teaming up to take me down. 7 00:00:11,100 --> 00:00:13,367 Are you ready to get your jingle bell rung hard? 8 00:00:13,367 --> 00:00:14,867 Fire it up. 9 00:00:14,867 --> 00:00:17,967 This battle's gonna shake down in three rounds. 10 00:00:17,967 --> 00:00:20,567 Round 1 and 2, they must go through each other. 11 00:00:20,567 --> 00:00:22,500 I have waited for this moment. 12 00:00:22,500 --> 00:00:23,767 You're in my head. 13 00:00:23,767 --> 00:00:25,967 [Bobby] Round 3, the winner gets me. 14 00:00:25,967 --> 00:00:28,000 Let's go, Flay! 15 00:00:28,000 --> 00:00:29,300 [Bobby] In the spirit of the holidays, 16 00:00:29,300 --> 00:00:31,667 we're teaming up for a culinary throwdown. 17 00:00:31,667 --> 00:00:33,400 -Go! Go! -I'm going! 18 00:00:33,400 --> 00:00:35,200 It's like three rounds of sibling rivalry. 19 00:00:35,200 --> 00:00:36,100 Get out of here. 20 00:00:36,100 --> 00:00:37,266 The competition is tougher... 21 00:00:37,266 --> 00:00:38,567 Huh? You guys smell it? 22 00:00:38,567 --> 00:00:39,867 ...the rounds are bigger... 23 00:00:39,867 --> 00:00:41,166 Yeah! 24 00:00:41,166 --> 00:00:42,100 ...and the surprises... 25 00:00:42,100 --> 00:00:43,367 Ho ho ho! 26 00:00:43,367 --> 00:00:44,867 ...just keep on coming. 27 00:00:44,867 --> 00:00:47,900 Bottom line, everyone's out to ruin my holiday. 28 00:00:47,900 --> 00:00:49,467 Come on in, ladies. 29 00:00:49,467 --> 00:00:50,433 Oh, wow! 30 00:01:00,967 --> 00:01:02,300 All right, it's the holiday season 31 00:01:02,300 --> 00:01:03,934 and it's time for some fun. 32 00:01:06,266 --> 00:01:07,333 I love our audience. 33 00:01:09,100 --> 00:01:11,100 And here to lead us in the festivities, 34 00:01:11,100 --> 00:01:13,100 my friend Carson Kressley. 35 00:01:13,100 --> 00:01:14,100 [audience cheering] 36 00:01:14,100 --> 00:01:15,367 Oh, hello-- 37 00:01:16,367 --> 00:01:18,266 Excuse me. Sorry. 38 00:01:18,266 --> 00:01:20,266 I never come empty-handed. 39 00:01:20,266 --> 00:01:22,767 -Oh, thank you so much. -Happy holidays. 40 00:01:22,767 --> 00:01:23,934 Thank you! 41 00:01:25,500 --> 00:01:26,967 It's okay. 42 00:01:26,967 --> 00:01:28,600 [Bobby] Partridges in pear trees. 43 00:01:28,600 --> 00:01:30,867 [Carson] Yeah, I call her Laurie. 44 00:01:30,867 --> 00:01:33,233 You got a Laurie Partridge in a pear tree. 45 00:01:34,467 --> 00:01:36,100 I mean, my gift tonight, 46 00:01:36,100 --> 00:01:37,967 it's not just thoughtful and gorgeous, 47 00:01:37,967 --> 00:01:40,967 it's a clue about tonight's festivities. 48 00:01:40,967 --> 00:01:42,266 Do you have any guesses? 49 00:01:42,266 --> 00:01:44,266 The 50 days of Christmas? 50 00:01:44,266 --> 00:01:45,433 Fifty? 51 00:01:45,767 --> 00:01:46,867 Oh, 15? 52 00:01:46,867 --> 00:01:48,767 -Uh, 12, I believe. -12 days. Okay, sorry. 53 00:01:48,767 --> 00:01:50,667 So that's the theme for tonight. I love it. 54 00:01:50,667 --> 00:01:51,800 That's the only line I remember. 55 00:01:51,800 --> 00:01:54,567 [singing] ♪ And a partridge in a pear tree ♪ 56 00:01:56,000 --> 00:01:57,900 -I got that John Legend voice. -That was a really nice-- 57 00:01:57,900 --> 00:02:00,100 Yeah, you're really on pitch. 58 00:02:00,100 --> 00:02:04,000 Or it could be the 12 ways of beating Bobby Flay. 59 00:02:04,000 --> 00:02:06,767 -Yes. -Let me think of some new lyrics. 60 00:02:07,867 --> 00:02:10,500 Well, we're gonna have some fun, sing some songs 61 00:02:10,500 --> 00:02:11,467 and then beat you. 62 00:02:11,467 --> 00:02:13,467 All right, cool. Bring out some holiday chefs. 63 00:02:13,467 --> 00:02:17,667 Okay, our first contender has judged your food many times, 64 00:02:17,667 --> 00:02:20,166 but he's never gone head-to-head with you himself. 65 00:02:20,166 --> 00:02:22,600 Ready to drum up some soulful flavors, 66 00:02:22,600 --> 00:02:25,400 make some noise, everybody, for Chef Chris Scott. 67 00:02:25,400 --> 00:02:26,367 Yes! 68 00:02:26,367 --> 00:02:27,266 [audience cheering] 69 00:02:27,266 --> 00:02:29,634 I got 12 ways to beat you, Bobby. 70 00:02:39,500 --> 00:02:41,667 I'm going by the beat of my own drum today, Bobby. 71 00:02:41,667 --> 00:02:43,300 I like it. 72 00:02:43,300 --> 00:02:47,100 So two little birdies told our next Beat Bobby Flay judge 73 00:02:47,100 --> 00:02:49,367 that he needs to compete himself. 74 00:02:49,367 --> 00:02:51,700 Come on out, Justin Sutherland! 75 00:02:51,700 --> 00:02:53,300 [audience cheering] 76 00:02:53,300 --> 00:02:54,333 [Bobby] Yes! 77 00:03:00,967 --> 00:03:02,900 So a couple doves told me that, today, 78 00:03:02,900 --> 00:03:04,100 we're gonna hear what it sounds like 79 00:03:04,100 --> 00:03:05,100 when Bobby cries. 80 00:03:05,100 --> 00:03:06,533 Aw! 81 00:03:07,100 --> 00:03:08,166 -Whoa. -All right. 82 00:03:09,767 --> 00:03:11,200 -Good evening, chefs. -My man. 83 00:03:11,200 --> 00:03:13,000 -Chris, Justin, how you doin'? -Wonderful. 84 00:03:13,000 --> 00:03:15,400 Nice to see you guys on this side of the kitchen. 85 00:03:15,400 --> 00:03:17,166 You look really cool and collected. 86 00:03:17,166 --> 00:03:19,200 That's always the case, my brother. 87 00:03:19,200 --> 00:03:21,367 [Justin] Chris, I love you, brother. But you're going down today. 88 00:03:21,367 --> 00:03:22,400 Man, you know what time it is. 89 00:03:22,400 --> 00:03:24,166 Okay, let's go. Born ready, Chris. 90 00:03:24,166 --> 00:03:25,734 I'm really looking forward to watching this. 91 00:03:26,667 --> 00:03:27,667 So here's the way it's gonna work. 92 00:03:27,667 --> 00:03:29,100 I'm gonna put 20 minutes on the clock. 93 00:03:29,100 --> 00:03:32,400 I'm gonna give you an ingredient of my choice. 94 00:03:32,400 --> 00:03:35,066 And so, tonight, a little theme happening here. 95 00:03:35,066 --> 00:03:36,667 We got six geese a-laying. 96 00:03:36,667 --> 00:03:38,367 And the ingredient is... 97 00:03:41,600 --> 00:03:42,500 Pear. 98 00:03:42,500 --> 00:03:44,166 -[gasps] -Okay. 99 00:03:44,967 --> 00:03:45,867 Pear. 100 00:03:45,867 --> 00:03:47,567 -It's a tough ingredient. -It is. 101 00:03:47,567 --> 00:03:48,567 [Justin] Personally, I love pears. 102 00:03:48,567 --> 00:03:50,467 It can be versatile. But it can also be hard 103 00:03:50,467 --> 00:03:52,166 because you have to make it the center of the plate. 104 00:03:52,166 --> 00:03:54,000 Carson is gonna taste your dishes 105 00:03:54,000 --> 00:03:55,467 and he'll decide which one of you 106 00:03:55,467 --> 00:03:57,433 goes on to the second round. 107 00:03:58,600 --> 00:04:00,667 Okay, try to beat me if you dare. 108 00:04:00,667 --> 00:04:02,934 But it all starts with these beautiful pears. 109 00:04:10,700 --> 00:04:12,000 The is a hard ingredient. 110 00:04:12,000 --> 00:04:13,700 -[Carson] Yeah. -Especially in a competition like this. 111 00:04:13,700 --> 00:04:14,800 They need some flavor. 112 00:04:14,800 --> 00:04:16,000 The only thing I can't think of 113 00:04:16,000 --> 00:04:18,900 is to poach a pear and then you put like in red wine. 114 00:04:18,900 --> 00:04:21,000 Right. Red wine and like some sugar 115 00:04:21,000 --> 00:04:22,300 and some spices. 116 00:04:22,300 --> 00:04:23,567 -[Carson] Some cinnamon, some nutmeg. -Cinnamon, et cetera. 117 00:04:23,567 --> 00:04:24,767 [Bobby] Exactly. 118 00:04:24,767 --> 00:04:27,100 What about if somebody just made like a mulled pear drink? 119 00:04:27,100 --> 00:04:28,166 With some booze in it. 120 00:04:28,166 --> 00:04:29,367 That would be the way to your heart. 121 00:04:29,367 --> 00:04:30,533 Yeah, I would like that. 122 00:04:31,467 --> 00:04:32,667 How you doin', Jus? You cool? 123 00:04:32,667 --> 00:04:34,200 -Ah, I'm doing all right, brother. How you doin'? -My man. 124 00:04:34,200 --> 00:04:35,200 I'm good, man. 125 00:04:35,200 --> 00:04:36,867 [Bobby] While Justin is juicing the pears, 126 00:04:36,867 --> 00:04:38,166 which is a smart thing to do, 127 00:04:38,166 --> 00:04:39,867 and Chris is cooking the pears 128 00:04:39,867 --> 00:04:41,467 with looks like some autumn spices. 129 00:04:41,467 --> 00:04:43,300 -Uh, okay. -Chris, what are you making? 130 00:04:43,300 --> 00:04:47,367 I'm revisiting an old dish that you might recognize 131 00:04:47,367 --> 00:04:49,567 from the last time that I was cooking with you, brother. 132 00:04:49,567 --> 00:04:50,667 Is it a tostada? 133 00:04:50,667 --> 00:04:51,834 You must be psychic. 134 00:04:53,000 --> 00:04:54,000 Thank you, brother. 135 00:04:54,000 --> 00:04:56,200 Look at that, playing nice. 136 00:04:56,200 --> 00:04:57,367 Don't think I'm that nice. 137 00:04:57,367 --> 00:04:58,767 Wait till round 3. 138 00:05:02,467 --> 00:05:05,400 I'm competing against my homey, Justin Sutherland. 139 00:05:05,400 --> 00:05:06,600 I've known him for quite some time. 140 00:05:06,600 --> 00:05:09,367 But it's actually our first time battling together, 141 00:05:09,367 --> 00:05:12,000 so I really don't know what he's gonna pull out the hat today, 142 00:05:12,000 --> 00:05:13,400 but I'm ready for him. 143 00:05:13,400 --> 00:05:14,867 [Bobby] The tostada's really smart 144 00:05:14,867 --> 00:05:16,567 as a vehicle for the pears. 145 00:05:16,567 --> 00:05:17,867 Mmm-hmm, getting some crunch. 146 00:05:17,867 --> 00:05:20,667 [Chris] I wanna kind of set the stage for Carson and Bobby. 147 00:05:20,667 --> 00:05:22,500 It's Christmas afternoon. 148 00:05:22,500 --> 00:05:24,266 Dinner isn't quite ready yet. 149 00:05:24,266 --> 00:05:25,867 But here's these little bites. 150 00:05:25,867 --> 00:05:27,667 -Is that guanciale, Chris? -Yep. 151 00:05:27,667 --> 00:05:30,900 [Chris] So I'm making a pear and guanciale tostada. 152 00:05:30,900 --> 00:05:33,266 I wanna have something that pears go with. 153 00:05:33,266 --> 00:05:35,500 I'm thinking guanciale, that pork. 154 00:05:35,500 --> 00:05:38,467 You know, Manchego cheese comes into mind. 155 00:05:38,467 --> 00:05:39,900 Pear and cheese goes very well together. 156 00:05:39,900 --> 00:05:41,667 Yeah, I've seen it with brie. 157 00:05:41,667 --> 00:05:43,567 -Exactly. -Especially at the holidays. 158 00:05:43,567 --> 00:05:46,066 I like watching them compete. They know how to taste food. 159 00:05:46,066 --> 00:05:47,166 They know how to talk about food. 160 00:05:47,166 --> 00:05:48,700 They know what they're talking about. 161 00:05:48,700 --> 00:05:50,033 Oh, stop. 162 00:05:51,867 --> 00:05:54,266 So you may have seen me all up and down this block. 163 00:05:54,266 --> 00:05:56,567 I am the founder/executive chef 164 00:05:56,567 --> 00:05:58,467 at Butterfunk Biscuit Company. 165 00:05:58,467 --> 00:06:01,000 I came out last fall with my cookbook. 166 00:06:01,000 --> 00:06:03,767 That was nominated for a James Beard Award. 167 00:06:03,767 --> 00:06:06,200 I've done Beat Bobby Flay both as a judge 168 00:06:06,200 --> 00:06:08,100 and a contestant. 169 00:06:08,100 --> 00:06:09,467 Things didn't go well that day. 170 00:06:09,467 --> 00:06:11,200 I was knocked out in round number 1. 171 00:06:11,200 --> 00:06:13,667 So I never had the chance to go up against Bobby. 172 00:06:13,667 --> 00:06:16,000 So now I'm back. I'm ready to knock you out, man. 173 00:06:16,000 --> 00:06:17,467 When he's walking down the street, 174 00:06:17,467 --> 00:06:19,967 I want him to know that I got a piece of him. 175 00:06:22,166 --> 00:06:23,133 Justin, what are you making? 176 00:06:23,133 --> 00:06:25,100 I'm gonna do like a pear salad, pear three ways. 177 00:06:25,100 --> 00:06:26,700 We're gonna do a pear and vinaigrette, 178 00:06:26,700 --> 00:06:28,467 uh, some sauteed spiced pears, 179 00:06:28,467 --> 00:06:29,767 some compressed pears 180 00:06:29,767 --> 00:06:32,734 probably with some spinach, some arugula. 181 00:06:32,900 --> 00:06:34,000 Just that? 182 00:06:35,300 --> 00:06:38,000 [Justin] My strategy today, I wanna do something fast 183 00:06:38,000 --> 00:06:40,467 and I wanna use as many pears as I can 184 00:06:40,467 --> 00:06:41,567 in as many different ways. 185 00:06:41,567 --> 00:06:42,867 I wanna keep the vinaigrette simple. 186 00:06:42,867 --> 00:06:44,867 I'm adding just a little bit of Dijon mustard, 187 00:06:44,867 --> 00:06:47,000 some white balsamic vinegar, olive oil. 188 00:06:47,000 --> 00:06:48,567 -I like it. -It seems smart to me 189 00:06:48,567 --> 00:06:50,700 that Justin used the pear juice in the vinaigrette. 190 00:06:50,700 --> 00:06:52,767 So we're getting more pear action. 191 00:06:52,767 --> 00:06:53,834 [Bobby] Very important. 192 00:06:55,467 --> 00:06:56,667 I'm Chef Justin Sutherland. 193 00:06:56,667 --> 00:06:58,567 I'm the chef/owner of Handsome Hog, 194 00:06:58,567 --> 00:07:00,266 Northern Soul and Big E. 195 00:07:00,266 --> 00:07:02,767 Although I'm known for Southern style cooking, 196 00:07:02,767 --> 00:07:04,166 I cook from all over the world. 197 00:07:04,166 --> 00:07:06,567 I've competed on shows like Iron Chef America, 198 00:07:06,567 --> 00:07:08,467 beating Chef Alex Guarnaschelli, 199 00:07:08,467 --> 00:07:11,066 Top Chef and Tournament of Champions. 200 00:07:11,066 --> 00:07:12,767 I've been a judge on this show a lot. 201 00:07:12,767 --> 00:07:15,300 You know, I really know what the judges are looking for 202 00:07:15,300 --> 00:07:17,467 and I really know what Bobby's food is like. 203 00:07:17,467 --> 00:07:19,467 And what's a better way to celebrate the holidays 204 00:07:19,467 --> 00:07:21,533 than beating Bobby Flay in his own kitchen? 205 00:07:22,567 --> 00:07:24,367 Chris, did you grab all that purple mustard? 206 00:07:24,367 --> 00:07:25,767 Uh, I didn't grab it at all. 207 00:07:25,767 --> 00:07:28,400 So, in my pear salad, we're gonna have some compressed pears. 208 00:07:28,400 --> 00:07:30,567 We're gonna put them in bags with some apple cider 209 00:07:30,567 --> 00:07:32,667 to really make sure that apple cider flavor 210 00:07:32,667 --> 00:07:33,900 really gets absorbed. 211 00:07:33,900 --> 00:07:35,800 We're gonna have some spiced roasted pears. 212 00:07:35,800 --> 00:07:37,300 For those, I'm gonna small dice them 213 00:07:37,300 --> 00:07:40,367 in a pan in some butter, put in some nice warm spices, 214 00:07:40,367 --> 00:07:42,367 all spice, clove. 215 00:07:44,200 --> 00:07:46,300 [Chris] I take the tortillas. They're crispy enough, 216 00:07:46,300 --> 00:07:48,266 but I want the Manchego to melt, 217 00:07:48,266 --> 00:07:50,767 so I sprinkle it on top of the tostada 218 00:07:50,767 --> 00:07:53,033 and then I toast them in the salamander. 219 00:07:53,667 --> 00:07:55,100 I'm gonna go wassailing. 220 00:07:55,100 --> 00:07:56,166 I don't even know what that is, 221 00:07:56,166 --> 00:07:57,400 but I'm gonna do it. 222 00:07:57,400 --> 00:07:59,133 Fourteen minutes on the clock. 223 00:08:01,667 --> 00:08:02,767 Hi, Chris. 224 00:08:02,767 --> 00:08:04,567 Hey. I love your jacket, by the way. 225 00:08:04,567 --> 00:08:06,900 Thank you so much. You can totally borrow it. 226 00:08:06,900 --> 00:08:09,200 Um, oh, are you making like an apple-saucy thing, 227 00:08:09,200 --> 00:08:10,900 -but with pears. -It's gonna be a puree. 228 00:08:10,900 --> 00:08:12,667 And then these are just leftovers. 229 00:08:12,667 --> 00:08:14,867 -And these will be some sunglasses... -Right? 230 00:08:14,867 --> 00:08:16,066 ...that we can use. 231 00:08:16,066 --> 00:08:18,100 Or these are the five golden rings. 232 00:08:18,100 --> 00:08:20,800 Oh, my God, save these! 233 00:08:20,800 --> 00:08:22,166 Just take 'em and throw 'em. 234 00:08:22,166 --> 00:08:23,300 -Just take 'em and throw 'em. -Here you go. 235 00:08:23,300 --> 00:08:24,367 Oh! 236 00:08:24,367 --> 00:08:25,967 Happy holidays. 237 00:08:25,967 --> 00:08:27,767 Just what people want, tortillas. 238 00:08:27,767 --> 00:08:29,266 That goes great with the outfit. 239 00:08:29,266 --> 00:08:30,367 Thank you. 240 00:08:32,166 --> 00:08:34,900 [Chris] I really want to amplify the flavors of the pear. 241 00:08:34,900 --> 00:08:36,667 So in the Vita prep is the butter, 242 00:08:36,667 --> 00:08:38,100 there's the cooked pear. 243 00:08:38,100 --> 00:08:41,367 I take the leftover fat from the guanciale. 244 00:08:41,367 --> 00:08:44,734 It's that fine line in between the sweet and savory. 245 00:08:45,400 --> 00:08:46,367 Carson! 246 00:08:46,367 --> 00:08:48,266 Hello! I don't wanna get in your way. 247 00:08:48,266 --> 00:08:49,200 So what are we getting? 248 00:08:49,200 --> 00:08:50,467 Uh, we juiced some pears right there. 249 00:08:50,467 --> 00:08:52,367 -Okay. -We're gonna do this to get a pear vinaigrette. 250 00:08:52,367 --> 00:08:54,100 And then we're getting some radish, too? 251 00:08:54,100 --> 00:08:55,767 I didn't know you played the mandoline. 252 00:08:55,767 --> 00:08:57,567 [laughs] Neither did I. 253 00:08:57,567 --> 00:08:59,300 It's time to start making the salad. 254 00:08:59,300 --> 00:09:01,266 I grab some arugula for pepperiness. 255 00:09:01,266 --> 00:09:02,700 We're gonna put some cranberry in there 256 00:09:02,700 --> 00:09:04,100 for the holiday spirit. 257 00:09:04,100 --> 00:09:05,900 And just so we don't have that raw flavor, 258 00:09:05,900 --> 00:09:08,000 I'm gonna get some walnuts toasting in the oven. 259 00:09:08,000 --> 00:09:09,300 I'm gonna get out of your hair. 260 00:09:09,300 --> 00:09:10,467 Thanks, Carson. 261 00:09:10,467 --> 00:09:11,867 Eight minutes remaining. 262 00:09:11,867 --> 00:09:12,967 Head. Thank you, Chef. 263 00:09:12,967 --> 00:09:15,166 [Bobby] So Justin has all of his components lined up 264 00:09:15,166 --> 00:09:16,767 ready to make a salad. 265 00:09:16,767 --> 00:09:18,467 Chris, what's he doing in the pot? 266 00:09:18,467 --> 00:09:20,867 -[Carson] Is that the gastrique? -Yup. 267 00:09:20,867 --> 00:09:22,767 I wanna do a nice gastrique 268 00:09:22,767 --> 00:09:24,900 so I get some sweet and sour in there. 269 00:09:24,900 --> 00:09:27,100 It's basically vinegar and something sweet, 270 00:09:27,100 --> 00:09:29,500 like sugar reduced down so it gets thick. 271 00:09:29,500 --> 00:09:31,166 So you have that sweet and sour thing happening. 272 00:09:31,166 --> 00:09:32,600 Okay. "Gastrique." 273 00:09:32,600 --> 00:09:35,000 It sounds like a really tight corset. 274 00:09:35,000 --> 00:09:38,567 I'm so sorry, I have gastrique right now. 275 00:09:38,567 --> 00:09:40,667 [Chris] I also wanna add the fresh components, 276 00:09:40,667 --> 00:09:42,467 so I grate more fresh pear 277 00:09:42,467 --> 00:09:45,266 into the salad of mustard green 278 00:09:45,266 --> 00:09:46,800 and some pea shoots. 279 00:09:46,800 --> 00:09:50,000 You guys are making this kitchen smell great. 280 00:09:50,000 --> 00:09:51,400 -[Carson] Smells like the holidays. -Thanks for reminding me 281 00:09:51,400 --> 00:09:53,500 about my burning nuts over here. 282 00:09:53,500 --> 00:09:55,000 I knew I smelled something. Thank you, Bobby. 283 00:09:55,000 --> 00:09:57,467 Don't worry. You won't be the firs chef to burn nuts in here. 284 00:09:57,467 --> 00:09:59,300 -Every single person does it. -Yeah. 285 00:09:59,300 --> 00:10:02,634 And I might happen to love the smell of burning nuts. 286 00:10:05,367 --> 00:10:06,433 [Bobby] Five minutes to go. 287 00:10:10,066 --> 00:10:11,867 What's up, Chris? Are you on cruise control? 288 00:10:11,867 --> 00:10:12,967 Man, I'm good, homey. 289 00:10:12,967 --> 00:10:14,000 I know. It looks good. 290 00:10:14,000 --> 00:10:16,166 I'm beginning to put the tostada down. 291 00:10:16,166 --> 00:10:19,000 And I add puree, guanciale. 292 00:10:19,000 --> 00:10:19,967 [Bobby] I like it. 293 00:10:19,967 --> 00:10:21,700 -I have all the good flavors-- -Pork, cheese 294 00:10:21,700 --> 00:10:24,266 and pear and crispy tortillas. 295 00:10:24,266 --> 00:10:25,767 -Your walnuts okay? -Oh, yeah. 296 00:10:25,767 --> 00:10:27,066 [Justin] So I'm adding all my components. 297 00:10:27,066 --> 00:10:28,567 We start with our bowl of greens, 298 00:10:28,567 --> 00:10:31,166 our pear vinaigrette, along with the compressed pears, 299 00:10:31,166 --> 00:10:33,500 spiced pears, toasted walnuts. 300 00:10:33,500 --> 00:10:34,800 [Bobby] Two and a half minutes. 301 00:10:34,800 --> 00:10:36,100 So as I'm building this salad, 302 00:10:36,100 --> 00:10:37,567 I realize I need another component. 303 00:10:37,567 --> 00:10:39,200 We got a lot of sweetness from the pears. 304 00:10:39,200 --> 00:10:41,100 I want some cheese with some nice saltiness. 305 00:10:41,100 --> 00:10:42,467 So I grab some pecorino. 306 00:10:42,467 --> 00:10:44,467 [Bobby] One minute to go. 307 00:10:44,467 --> 00:10:46,166 Justin, how you feeling? You got this? 308 00:10:46,166 --> 00:10:48,533 -I feel great! -Fantastic. 309 00:10:49,300 --> 00:10:50,467 [Bobby] Chris maybe should have stopped 310 00:10:50,467 --> 00:10:52,066 a couple of ingredients earlier. 311 00:10:52,066 --> 00:10:53,567 He doesn't need to keep stacking things. 312 00:10:53,567 --> 00:10:55,767 -We get it. We want the pears-- -It does look hard to eat. 313 00:10:55,767 --> 00:10:56,767 -I know. -Chris. 314 00:10:56,767 --> 00:10:58,500 -Feeling good? -I'm great, brother. 315 00:10:58,500 --> 00:10:59,467 [Justin] Not as good as you're gonna feel 316 00:10:59,467 --> 00:11:00,600 after you taste this salad. 317 00:11:00,600 --> 00:11:01,567 Oh, snap. 318 00:11:01,567 --> 00:11:02,700 Okay! 319 00:11:02,700 --> 00:11:07,066 [all] Five, four, three, two, one. 320 00:11:07,066 --> 00:11:08,033 [bell dings] 321 00:11:09,300 --> 00:11:10,233 Good job. 322 00:11:12,500 --> 00:11:13,567 Good job. Nice. 323 00:11:13,567 --> 00:11:14,567 Beautiful. 324 00:11:19,100 --> 00:11:20,867 All right. Let's eat some pears. 325 00:11:20,867 --> 00:11:22,467 I think my odds of winning this are pretty good. 326 00:11:22,467 --> 00:11:23,867 I mean, Chris is a great chef, 327 00:11:23,867 --> 00:11:25,567 but I think I nailed this challenge. 328 00:11:25,567 --> 00:11:26,667 I'm beating Bobby tonight. 329 00:11:27,100 --> 00:11:28,300 [Chris] I'm confident. 330 00:11:28,300 --> 00:11:31,367 Today is the day where Bobby's gonna look to his left 331 00:11:31,367 --> 00:11:33,367 and he's gonna see me standing right there 332 00:11:33,367 --> 00:11:35,667 ready to compete against him for the first time. 333 00:11:44,166 --> 00:11:47,066 All right, well, I cannot wait to see the look on Bobby's face 334 00:11:47,066 --> 00:11:50,200 when one of you two lords goes leaping away 335 00:11:50,200 --> 00:11:51,834 with a nice little victory. 336 00:11:51,834 --> 00:11:54,033 And the other will come over and sit with me. 337 00:11:54,033 --> 00:11:56,867 So everybody wins. 338 00:11:56,867 --> 00:11:58,500 Chef Chris, tell me about your dish. 339 00:11:58,500 --> 00:12:02,233 So what you got is a pear and guanciale tostada. 340 00:12:05,300 --> 00:12:08,400 Mmm. There's definitely a lot going on there. 341 00:12:08,400 --> 00:12:09,600 But I think in a good way. 342 00:12:09,600 --> 00:12:11,033 I love that there's crunch 343 00:12:11,033 --> 00:12:12,667 and then all those different greens, 344 00:12:12,667 --> 00:12:14,600 that saltiness of the Manchego, 345 00:12:14,600 --> 00:12:16,467 the fattiness of the guanciale. 346 00:12:16,467 --> 00:12:18,200 -Yeah. -So I like that combination. 347 00:12:18,200 --> 00:12:19,967 The only thing I would say, 348 00:12:19,967 --> 00:12:21,367 because there's so much going on, 349 00:12:21,367 --> 00:12:24,100 the pear isn't the superstar, I guess, maybe. 350 00:12:24,100 --> 00:12:25,266 Beautiful plate. 351 00:12:25,266 --> 00:12:29,033 I would just say maybe just a tiny bit more simple. 352 00:12:29,033 --> 00:12:30,867 All right, Chef Justin, what do we have? 353 00:12:30,867 --> 00:12:32,600 Uh, we have a pear three way salad. 354 00:12:32,600 --> 00:12:33,734 We have some compressed pear 355 00:12:33,734 --> 00:12:35,266 that we compressed in some apple cider, 356 00:12:35,266 --> 00:12:36,567 some spiced roasted pears. 357 00:12:36,567 --> 00:12:38,867 Then we juiced the pears and made a pear vinaigrette. 358 00:12:38,867 --> 00:12:41,367 Well, this is super-bright and fresh. 359 00:12:41,367 --> 00:12:43,000 It's really nice and balanced. 360 00:12:43,000 --> 00:12:45,166 I would have loved to have seen more of the pear, 361 00:12:45,166 --> 00:12:46,867 and I know that you put it in several ways, 362 00:12:46,867 --> 00:12:49,367 but I didn't taste a lot of extra pear. 363 00:12:49,367 --> 00:12:52,166 But both of these plates were delicious. 364 00:12:52,166 --> 00:12:54,300 But my very, very difficult job 365 00:12:54,300 --> 00:12:57,400 is to choose which one of you is going on to the next round. 366 00:12:57,400 --> 00:13:00,734 So give me a minute to debate with myself. 367 00:13:02,567 --> 00:13:04,266 [all laughing] 368 00:13:08,467 --> 00:13:10,400 Oh, you're so funny! 369 00:13:10,400 --> 00:13:12,667 Okay. I've come to a decision. 370 00:13:12,667 --> 00:13:16,567 And the chef moving on to round 2 is... 371 00:13:21,166 --> 00:13:22,333 Chef Chris. 372 00:13:25,300 --> 00:13:26,533 Go get him. 373 00:13:27,467 --> 00:13:28,467 Do it. 374 00:13:28,467 --> 00:13:29,767 One step closer, baby. 375 00:13:29,767 --> 00:13:30,667 Yeah, you don't got me yet. 376 00:13:30,667 --> 00:13:32,467 I feel fantastic. 377 00:13:32,467 --> 00:13:34,767 I'm one step closer to getting to Bobby. 378 00:13:34,767 --> 00:13:36,667 [Carson] Oh, we're gonna have so much fun. 379 00:13:36,667 --> 00:13:37,567 You know, like I said before, 380 00:13:37,567 --> 00:13:39,166 both of these were great plates. 381 00:13:39,166 --> 00:13:40,934 I think yours won by a nose 382 00:13:40,934 --> 00:13:42,767 because it's a great idea, first of all, 383 00:13:42,767 --> 00:13:44,500 and I think that crunchy tostada, 384 00:13:44,500 --> 00:13:45,767 giving us that texture, 385 00:13:45,767 --> 00:13:47,567 -brought you home for the win. -Thank you. 386 00:13:47,567 --> 00:13:49,367 They paired really well together. 387 00:13:49,367 --> 00:13:50,567 [laughs] See what I did there? 388 00:13:50,567 --> 00:13:51,467 I see what you did. 389 00:13:51,467 --> 00:13:52,834 Get used to it. 390 00:13:54,600 --> 00:13:57,367 All right, Chris, that means you're gonna head back to the kitchen 391 00:13:57,367 --> 00:13:59,467 and, Bobby, you're gonna come on down. 392 00:14:00,166 --> 00:14:01,266 Go get 'em, Chris. 393 00:14:01,934 --> 00:14:03,233 [Chris] Man, you know who it is. 394 00:14:04,000 --> 00:14:05,533 You know who it is. 395 00:14:07,000 --> 00:14:08,734 All right, Bobby, you wanna take a guess 396 00:14:08,734 --> 00:14:10,166 at who's ready to come through the door? 397 00:14:10,166 --> 00:14:12,033 -No idea. -"No idea." 398 00:14:12,033 --> 00:14:14,033 Well, then let's get to it, shall we? 399 00:14:14,033 --> 00:14:16,667 Please welcome one of your Triple Threat Titans, 400 00:14:16,667 --> 00:14:19,200 come on out Chef Tiffany Derry! 401 00:14:19,200 --> 00:14:20,867 [Justin] Whoo! 402 00:14:20,867 --> 00:14:24,233 Santa ain't comin' tonight, baby, just me. 403 00:14:24,467 --> 00:14:25,634 [Bobby] Yes! 404 00:14:26,867 --> 00:14:28,066 [Chris] You go, girl. 405 00:14:30,100 --> 00:14:31,166 She's a killer. 406 00:14:32,367 --> 00:14:36,834 [singing] ♪ Five golden rings! ♪ 407 00:14:42,266 --> 00:14:43,200 You're feeling it tonight, huh? 408 00:14:43,200 --> 00:14:44,166 Oh, let's go. 409 00:14:44,166 --> 00:14:45,066 Okay-- wow. 410 00:14:45,066 --> 00:14:46,600 -Hey, Chris. -Hey, girl. How you feelin'? 411 00:14:46,600 --> 00:14:47,767 -Good. -All right. 412 00:14:47,767 --> 00:14:49,767 Tiffany, I got nothin' but love and respect for her. 413 00:14:49,767 --> 00:14:52,200 I've been following her ever since her days on Top Chef. 414 00:14:52,200 --> 00:14:53,667 She's a beast in the kitchen. 415 00:14:53,667 --> 00:14:55,567 I know that she's gonna come for me. 416 00:14:55,567 --> 00:14:56,734 Welcome, Tiffany. 417 00:14:56,734 --> 00:14:57,867 -Thank you. -Nice to see you. 418 00:14:57,867 --> 00:14:59,266 You're still here. You're still standing-- 419 00:14:59,266 --> 00:15:00,367 I ain't goin' nowhere, bro. 420 00:15:00,367 --> 00:15:01,500 We'll see about that. 421 00:15:01,500 --> 00:15:03,767 This is the final round before you get to me. 422 00:15:03,767 --> 00:15:06,266 And then Chef Sutherland will come back to play. 423 00:15:06,266 --> 00:15:07,867 I'm gonna put 20 minutes on the clock. 424 00:15:07,867 --> 00:15:09,867 -Hoo. -I'm gonna give you an ingredient of my choice. 425 00:15:09,867 --> 00:15:13,166 We are celebrating the 12 days of Christmas here tonight. 426 00:15:13,166 --> 00:15:16,567 We got some milk pails from our maids a-milking of course. 427 00:15:18,033 --> 00:15:20,100 But, you know, sometimes what you see 428 00:15:20,100 --> 00:15:21,100 is not what you get. 429 00:15:21,100 --> 00:15:22,834 And that's the case tonight. 430 00:15:25,300 --> 00:15:26,467 This is a partridge. 431 00:15:26,467 --> 00:15:28,266 [gasps] It's Laurie! 432 00:15:30,767 --> 00:15:33,834 From the tree to your cutting board. 433 00:15:33,834 --> 00:15:34,734 Wow. 434 00:15:34,734 --> 00:15:36,533 -Twenty minutes? -Yeah, twenty minutes, Chris. 435 00:15:37,300 --> 00:15:38,266 [Chris] I'm not mad at it, 436 00:15:38,266 --> 00:15:39,934 but it's a smaller bird. 437 00:15:39,934 --> 00:15:42,967 You really have to watch how you cook it. 438 00:15:42,967 --> 00:15:44,467 -Tiffany. -Ready, Chef. 439 00:15:44,467 --> 00:15:45,867 Let's do it. Now, remember, 440 00:15:45,867 --> 00:15:48,367 Carson, Justin, they're gonna taste the dishes 441 00:15:48,367 --> 00:15:49,667 and they're gonna decide which one of you 442 00:15:49,667 --> 00:15:51,200 goes on to the next round. 443 00:15:51,200 --> 00:15:52,467 All right, 20 minutes. 444 00:15:52,467 --> 00:15:54,000 Don't get stuck in a tree. 445 00:15:54,000 --> 00:15:55,600 Make the partridge the star. 446 00:15:55,600 --> 00:15:56,800 [bell dings] 447 00:16:02,266 --> 00:16:03,734 I really wanted to get partridge 448 00:16:03,734 --> 00:16:05,166 because we don't see it that often. 449 00:16:05,166 --> 00:16:06,667 We see quail. We see squab. 450 00:16:06,667 --> 00:16:08,667 I didn't even know it was still around. 451 00:16:08,667 --> 00:16:09,667 I've never had partridge. 452 00:16:09,667 --> 00:16:10,767 It's kind of like a big quail. 453 00:16:10,767 --> 00:16:13,166 It's a darker meat. It's actually very lean, too. 454 00:16:13,166 --> 00:16:15,266 So you have to be careful not to dry it out. 455 00:16:15,266 --> 00:16:16,200 [Carson] Okay. 456 00:16:16,200 --> 00:16:18,033 The 20 minutes should not be an issue here. 457 00:16:18,033 --> 00:16:19,934 -The bird is small enough. -Right. 458 00:16:20,834 --> 00:16:22,166 Looks like Chris is like 459 00:16:22,166 --> 00:16:23,767 putting it like in like a buttermilk-y-- 460 00:16:23,767 --> 00:16:25,300 [Justin] I think Chris might be frying it. 461 00:16:25,300 --> 00:16:27,033 -Chris. Are you frying this? -Yo? 462 00:16:27,033 --> 00:16:28,166 You know that. 463 00:16:28,166 --> 00:16:29,300 -Fried always best. -Always. 464 00:16:29,300 --> 00:16:30,767 I don't care what anybody says. 465 00:16:30,767 --> 00:16:32,100 [Chris] It's not really hard 466 00:16:32,100 --> 00:16:34,266 to make this one the star of the dish. 467 00:16:34,266 --> 00:16:37,100 But, because of its size, it cooks rather quickly. 468 00:16:37,100 --> 00:16:40,166 So my strategy is making sure that I don't overcook it. 469 00:16:40,166 --> 00:16:41,100 [Justin] A little heat in there. 470 00:16:41,100 --> 00:16:42,767 I think I saw Chris add sriracha, maybe. 471 00:16:42,767 --> 00:16:44,100 -I like that, too. -Yeah. 472 00:16:44,100 --> 00:16:47,467 [Chris] So I'm making fried partridge with green curry. 473 00:16:47,467 --> 00:16:49,767 It's really gonna be an explosion of freshness. 474 00:16:49,767 --> 00:16:51,100 I dredge the partridges 475 00:16:51,100 --> 00:16:53,266 and then I put them directly into the fryer. 476 00:16:53,266 --> 00:16:55,266 Tiffany, how's this bird? Do you like it? 477 00:16:55,266 --> 00:16:56,467 Um, never ate it. 478 00:16:56,467 --> 00:16:58,567 -Huh. -Don't worry. 479 00:16:58,567 --> 00:17:00,333 -It's a bird. -Exactly right. 480 00:17:01,834 --> 00:17:03,667 [Tiffany] I have never cooked a partridge. 481 00:17:03,667 --> 00:17:06,100 I don't even know where partridges live. 482 00:17:06,100 --> 00:17:08,367 In a pear tree? I don't know. 483 00:17:08,367 --> 00:17:09,600 I don't know. 484 00:17:09,600 --> 00:17:13,033 But, you know, poultry is really a blank canvas for flavor. 485 00:17:13,033 --> 00:17:15,500 So I know that I wanna incorporate a lot of spice, 486 00:17:15,500 --> 00:17:18,100 a little smokiness like a barbecue sauce. 487 00:17:18,100 --> 00:17:20,367 So I'm just going to try to get as much flavor 488 00:17:20,367 --> 00:17:22,467 in the breast without overcooking it. 489 00:17:22,467 --> 00:17:23,367 All right. 490 00:17:23,367 --> 00:17:26,867 I'm making a harissa orange glazed partridge 491 00:17:26,867 --> 00:17:28,867 with a couscous salad 492 00:17:28,867 --> 00:17:31,867 of pecans, apricots and oranges. 493 00:17:31,867 --> 00:17:34,200 It's a great way to get texture on the plate. 494 00:17:34,200 --> 00:17:36,000 -I like a couscous situation. -Mmm-hmm. 495 00:17:36,000 --> 00:17:38,867 So this is a great example of Tiffany showing her range. 496 00:17:38,867 --> 00:17:40,500 [Justin] There's almost like some Mediterranean flavors. 497 00:17:40,500 --> 00:17:42,266 Yeah, she is spectacular. 498 00:17:42,266 --> 00:17:43,333 Thank you. 499 00:17:44,400 --> 00:17:45,567 My name is Tiffany Derry 500 00:17:45,567 --> 00:17:48,567 and I own Roots Southern Table and Roots Chicken Shack. 501 00:17:48,567 --> 00:17:51,367 I would think of myself as a seasoned competitor. 502 00:17:51,367 --> 00:17:53,200 I feel good, Chef. Let's compete. 503 00:17:53,200 --> 00:17:55,600 I'm a Titan on Bobby's Triple Threat. 504 00:17:55,600 --> 00:17:58,166 I've done Tournament of Champions, 505 00:17:58,166 --> 00:17:59,467 Grocery Games. 506 00:17:59,467 --> 00:18:02,266 But I also judged on Beat Bobby Flay... 507 00:18:02,266 --> 00:18:03,467 See ya! 508 00:18:03,467 --> 00:18:04,734 ...Chopped. 509 00:18:05,467 --> 00:18:07,066 So last holiday season, 510 00:18:07,066 --> 00:18:09,367 Bobby and I teamed up together and won. 511 00:18:09,367 --> 00:18:10,467 Team Bobby! 512 00:18:11,767 --> 00:18:13,834 But I've never actually gone head-to-head with Bobby. 513 00:18:13,834 --> 00:18:16,400 So, this year, my eye is on Bobby, 514 00:18:16,400 --> 00:18:19,367 knowing I need to take down whoever else first. 515 00:18:21,500 --> 00:18:23,734 [Carson] Just under 14 minutes. 516 00:18:26,467 --> 00:18:28,500 -Hello, Chris. -Hey, man. 517 00:18:28,500 --> 00:18:29,934 What's the plan? 518 00:18:29,934 --> 00:18:34,200 I'm gonna do a little really super-flavorful fried partridge. 519 00:18:34,200 --> 00:18:37,467 -Yum. I don't love that the feet are still on. -And nice. 520 00:18:37,467 --> 00:18:39,200 -But you know what-- -You're gonna get rid of those, right? 521 00:18:39,200 --> 00:18:42,133 No. You can kind of use it like as a toothpick, you know. 522 00:18:42,400 --> 00:18:44,100 Okay. 523 00:18:44,100 --> 00:18:46,367 In this case, I'm using the whole partridge. 524 00:18:46,367 --> 00:18:50,200 I wanna make sure that there's enough of the main ingredient on the plate. 525 00:18:50,200 --> 00:18:53,467 And then do a little bit of a Thai green chili. 526 00:18:53,467 --> 00:18:54,867 Okay, like a dipping sauce? 527 00:18:54,867 --> 00:18:56,967 -Exactly. -You think you can beat Tiffany? 528 00:18:56,967 --> 00:18:58,867 I got nothin' but love and respect for her, 529 00:18:58,867 --> 00:19:00,066 and this is gonna be fun, 530 00:19:00,066 --> 00:19:01,100 but, yes. 531 00:19:01,100 --> 00:19:02,367 -To answer your question, the answer's yes. -Okay. 532 00:19:02,367 --> 00:19:03,467 You're so nice. 533 00:19:03,467 --> 00:19:04,834 Tiffany, he's so nice. 534 00:19:04,834 --> 00:19:06,367 Is it? It's more like nice-nasty. 535 00:19:06,367 --> 00:19:07,533 "Nice-nasty." 536 00:19:09,066 --> 00:19:10,834 -Just doing the breast for us? -I am. 537 00:19:10,834 --> 00:19:12,467 Okay, thank you for that. 538 00:19:12,467 --> 00:19:14,100 We're just eating the breast by itself? 539 00:19:14,100 --> 00:19:15,266 Or is it gonna have a sauce? 540 00:19:15,266 --> 00:19:17,000 Yeah, I have a little couscous and a sauce. 541 00:19:17,000 --> 00:19:18,300 [Carson] To put the breast on and also 542 00:19:18,300 --> 00:19:20,066 -soak up some of that sauce. -That's correct. Yes. 543 00:19:20,066 --> 00:19:21,467 Honey, love it. 544 00:19:21,467 --> 00:19:23,734 And it's gonna be spicy 'cause I see this harissa. 545 00:19:23,734 --> 00:19:25,467 A little bit, yeah. We're sneakin' a little spice in. 546 00:19:25,467 --> 00:19:26,567 Barbecue partridge breast. 547 00:19:26,567 --> 00:19:27,734 Yes. 548 00:19:27,734 --> 00:19:30,367 Fantastic. All right, well, I'm gonna get out of here. 549 00:19:30,367 --> 00:19:32,834 Coming up on 12 minutes, chefs. 550 00:19:38,367 --> 00:19:40,200 [Tiffany] So I want the barbecue sauce, one, 551 00:19:40,200 --> 00:19:41,667 to have some color, 552 00:19:41,667 --> 00:19:42,967 so that's why I'm using the tangerine. 553 00:19:42,967 --> 00:19:45,200 A little bit of a spice from the harissa, 554 00:19:45,200 --> 00:19:46,767 smokiness from the chipotle. 555 00:19:46,767 --> 00:19:48,467 [Carson] Tiffany's giving us just the breast. 556 00:19:48,467 --> 00:19:51,266 It's kind of like a North African sauce 557 00:19:51,266 --> 00:19:53,166 on a bed of couscous. 558 00:19:53,166 --> 00:19:54,834 [Justin] Right. Putting some apricot in there, 559 00:19:54,834 --> 00:19:56,066 uh, for a little bit of sweetness. 560 00:19:56,066 --> 00:19:58,367 Right. We're also getting some like chopped pecan. 561 00:19:58,367 --> 00:19:59,567 [Justin] Yeah, for some texture. 562 00:19:59,567 --> 00:20:00,734 I like that. I like that. 563 00:20:00,734 --> 00:20:02,166 These are very smart applications. 564 00:20:02,166 --> 00:20:03,567 Barbecue on one side, 565 00:20:03,567 --> 00:20:05,166 fried on the other side, 566 00:20:05,166 --> 00:20:07,333 this is things we would do with chickens all day long. 567 00:20:09,033 --> 00:20:11,300 [Justin] And, Chris, he looks pretty calm and cool over there. 568 00:20:11,300 --> 00:20:12,266 He knows what he's doin'. 569 00:20:12,266 --> 00:20:13,667 Chris, what are you doing with the spinach? 570 00:20:13,667 --> 00:20:15,567 A little bit of color, a little bit of body. 571 00:20:15,567 --> 00:20:16,667 Is that the sauce? 572 00:20:16,667 --> 00:20:18,266 -That's gonna be the sauce, yeah. -Oh. Oh, okay. 573 00:20:18,266 --> 00:20:21,367 Coming up on eight minutes, my little partridge family. 574 00:20:22,867 --> 00:20:25,600 [Tiffany] My intention is to cook the bird in a pan 575 00:20:25,600 --> 00:20:28,166 with oil, a little thyme and butter. 576 00:20:28,166 --> 00:20:30,300 And I don't know if it's supposed to be fully cooked 577 00:20:30,300 --> 00:20:31,834 or it can be a little under. 578 00:20:31,834 --> 00:20:34,367 I'm just gonna play it safe, so I'll throw it in the oven. 579 00:20:34,367 --> 00:20:35,800 Tiffany, my girl. 580 00:20:36,400 --> 00:20:37,934 Give me a hug. Mmm. I love you. 581 00:20:37,934 --> 00:20:38,867 [audience] Aw. 582 00:20:38,867 --> 00:20:40,100 I mean, come on. 583 00:20:40,100 --> 00:20:41,300 Let's give it up for Tiffany though. 584 00:20:41,300 --> 00:20:43,767 She's out here crushing it. 585 00:20:43,767 --> 00:20:45,100 [Tiffany] The couscous really felt like it was 586 00:20:45,100 --> 00:20:46,467 missing a layer of spice, 587 00:20:46,467 --> 00:20:49,033 so I grabbed a little bit of that smoky paprika 588 00:20:49,033 --> 00:20:50,367 to kind of tie that dish together. 589 00:20:50,367 --> 00:20:52,266 I love it. You're a Titan. You know what you're doing. 590 00:20:52,266 --> 00:20:54,500 So, uh, I'ma be right here and check on your boy, Chris. 591 00:20:54,500 --> 00:20:55,467 All right. 592 00:20:55,467 --> 00:20:56,934 -Chris. -What up, playboy? 593 00:20:56,934 --> 00:20:58,033 We're gonna have to run this back 594 00:20:58,033 --> 00:20:59,367 'cause I don't know how I felt about that last one. 595 00:20:59,367 --> 00:21:00,934 -But now you gotta get Tiffany. -[laughs] 596 00:21:00,934 --> 00:21:01,867 Yeah. 597 00:21:01,867 --> 00:21:03,100 -How are you doin', brother? -I'm good, man. 598 00:21:03,100 --> 00:21:04,100 I love that you went fried. 599 00:21:04,100 --> 00:21:05,567 I mean, that's exactly what I would have done. 600 00:21:05,567 --> 00:21:07,000 -Right. -What flavors are going in this? 601 00:21:07,000 --> 00:21:09,734 I'm dealing with some green curry. 602 00:21:09,734 --> 00:21:11,567 -I'm gonna make a little radish salad... -Nice. 603 00:21:11,567 --> 00:21:13,166 ...with some cilantro, you know, 604 00:21:13,166 --> 00:21:14,467 so you have the sweet heat. 605 00:21:14,467 --> 00:21:15,667 -Go get 'em, brother. -My man. 606 00:21:15,667 --> 00:21:17,467 Only five minutes left, chefs. 607 00:21:17,467 --> 00:21:20,600 [Tiffany] I take the bird out. It's still under. 608 00:21:20,600 --> 00:21:21,767 Not cooked. 609 00:21:21,767 --> 00:21:23,166 Very rare in the middle. 610 00:21:23,166 --> 00:21:24,166 It's a little rare. 611 00:21:24,166 --> 00:21:25,033 Yes, it is. 612 00:21:25,033 --> 00:21:27,367 I have so few minutes left on this clock. 613 00:21:27,367 --> 00:21:29,567 Here I am with this undercooked bird. 614 00:21:29,567 --> 00:21:31,367 You think she'll be able to recover? 615 00:21:31,367 --> 00:21:33,300 -How many minutes, y'all? -1:40. 616 00:21:33,300 --> 00:21:34,266 [Tiffany] What I don't know is 617 00:21:34,266 --> 00:21:36,567 if there's enough time for it to finish. 618 00:21:36,567 --> 00:21:38,266 I'm freaking out underneath. 619 00:21:41,867 --> 00:21:42,767 One minute. 620 00:21:42,767 --> 00:21:44,767 [Tiffany] My partridge is still under. 621 00:21:44,767 --> 00:21:45,867 -Don't worry. -She said don't worry. 622 00:21:45,867 --> 00:21:47,600 -She said don't worry. -I'm not worried. 623 00:21:47,600 --> 00:21:50,867 I immediately get another sauté pan on 624 00:21:50,867 --> 00:21:52,100 to sear it really quickly. 625 00:21:52,667 --> 00:21:54,066 [audience gasping] 626 00:21:54,066 --> 00:21:55,533 [Bobby] Set it on fire, baby. 627 00:21:57,867 --> 00:22:00,200 [Chris] I get the radish salad right there on the plate, 628 00:22:00,200 --> 00:22:03,200 just enough to kind of balance out that heat. 629 00:22:03,200 --> 00:22:05,200 Get the sauce onto the plate. 630 00:22:05,200 --> 00:22:07,133 45 seconds. 631 00:22:07,133 --> 00:22:09,667 -How are you feeling over there, Tiffany? -Still good. 632 00:22:09,667 --> 00:22:11,567 My couscous is already in the bowl. 633 00:22:11,567 --> 00:22:14,033 I'm confident that the partridge gets cooked through. 634 00:22:14,033 --> 00:22:16,066 I need to top it with my sauce. 635 00:22:16,066 --> 00:22:18,367 -Chris, how about you, brother? -I'm good, homey. 636 00:22:18,367 --> 00:22:20,467 The partridge goes on the sauce. 637 00:22:20,467 --> 00:22:22,367 [Bobby] 15 seconds. 638 00:22:22,367 --> 00:22:25,033 [Tiffany] I cut my orange segments within the seconds. 639 00:22:25,033 --> 00:22:26,467 [Chris] And then I just garnish the plate 640 00:22:26,467 --> 00:22:28,066 with a little bit of mustard green. 641 00:22:28,066 --> 00:22:29,834 [Tiffany] And that's all I have time for. 642 00:22:29,834 --> 00:22:34,467 [all] Five... Four... Three... Two... One! 643 00:22:34,467 --> 00:22:36,500 -[bell dings] -[audience cheering] 644 00:22:36,500 --> 00:22:37,734 Whoo! 645 00:22:38,567 --> 00:22:39,834 You did it. 646 00:22:39,834 --> 00:22:42,467 -All right. They did. -They did it. 647 00:22:43,867 --> 00:22:45,233 -Congrats. [laughing] -Oh my God. 648 00:22:47,600 --> 00:22:49,066 [Bobby] Beautiful partridges. 649 00:22:54,266 --> 00:22:57,567 Well, it's definitely not gonna take us twelve days to beat Bobby. 650 00:22:57,567 --> 00:23:01,100 Just three exceptional chefs, two rounds of cooking, 651 00:23:01,100 --> 00:23:04,467 and one fantastically dressed host, if I do say so myself. 652 00:23:04,467 --> 00:23:05,400 [all laughing] 653 00:23:05,400 --> 00:23:07,567 Chef Chris, tell us about your partridge. 654 00:23:07,567 --> 00:23:10,934 So you have crispy fried partridge with a green curry sauce. 655 00:23:12,367 --> 00:23:13,767 Mmm. 656 00:23:13,767 --> 00:23:15,667 First of all, I love that you fried this. 657 00:23:15,667 --> 00:23:17,000 The crunch is delicious. 658 00:23:17,000 --> 00:23:18,567 And that radish salad is a great move. 659 00:23:18,567 --> 00:23:21,300 That acidity really helped cut through some of the richness. 660 00:23:21,300 --> 00:23:23,600 But I think we could have maybe taken a couple of the bones out. 661 00:23:23,600 --> 00:23:25,200 It was kind of hard to get around there 662 00:23:25,200 --> 00:23:26,567 and really get a good bite out of it. 663 00:23:26,567 --> 00:23:28,000 -Mmm. -[Carson] I agree. 664 00:23:28,000 --> 00:23:30,033 It's a little hard to eat. 665 00:23:30,033 --> 00:23:32,166 But you still get all of that yummy crunch. 666 00:23:32,166 --> 00:23:35,266 This green curry sauce, it's nice and herbaceous, 667 00:23:35,266 --> 00:23:37,400 but I do think it could use a little more zing. 668 00:23:37,400 --> 00:23:39,667 -Mmm-hmm. -But that's just me grousing. 669 00:23:39,667 --> 00:23:41,567 [all laughing] 670 00:23:41,567 --> 00:23:42,934 Chef Tiffany, what did you make? 671 00:23:42,934 --> 00:23:45,834 I did an orange harissa glazed partridge 672 00:23:45,834 --> 00:23:49,567 with a couscous, apricots, oranges and pecans. 673 00:23:51,400 --> 00:23:54,367 It's definitely easier to eat. I mean, I like how you roasted it on the cage 674 00:23:54,367 --> 00:23:56,500 to keep, you know, that flavor and those juices in there. 675 00:23:56,500 --> 00:23:57,767 Pairing with the couscous salad, 676 00:23:57,767 --> 00:23:59,934 I liked all the different components in there, the herbs. 677 00:23:59,934 --> 00:24:02,066 And those nuts, it was good to get some crunch, 678 00:24:02,066 --> 00:24:03,467 but I think some of them are a little large. 679 00:24:04,467 --> 00:24:05,667 I can't believe you've never worked 680 00:24:05,667 --> 00:24:07,567 -with the partridge family before. -[audience laughing] 681 00:24:07,567 --> 00:24:10,367 [Carson] It's really moist, delicious, breast meat. 682 00:24:10,367 --> 00:24:11,667 Love the barbeque sauce. 683 00:24:11,667 --> 00:24:15,166 But I will say the nuts are a little large. 684 00:24:15,166 --> 00:24:17,467 -Is that a bad thing? I don't know. -I was gonna say. 685 00:24:17,467 --> 00:24:19,867 -[audience laughing] -Sounds like a personal preference there. 686 00:24:19,867 --> 00:24:21,066 -[Carson] Yeah. -[laughs] 687 00:24:21,066 --> 00:24:24,100 But in all seriousness, chefs, both dishes were delicious. 688 00:24:24,100 --> 00:24:26,300 [Carson] So we're gonna need to discuss. 689 00:24:26,300 --> 00:24:28,967 [Chris] I feel good. I could definitely be moving on, 690 00:24:28,967 --> 00:24:30,367 but Tiffany's no joke, man. 691 00:24:30,367 --> 00:24:32,367 I mean, you try to battle her. 692 00:24:32,367 --> 00:24:34,567 [Tiffany] I came here to go against Bobby. 693 00:24:34,567 --> 00:24:37,533 So this is just something I have to do to get to the goal. 694 00:24:38,166 --> 00:24:40,634 And the chef moving forward is... 695 00:24:45,567 --> 00:24:46,567 Chef Tiffany. 696 00:24:46,567 --> 00:24:48,166 [audience cheering] 697 00:24:51,367 --> 00:24:52,634 -You did great. -Good luck. 698 00:24:54,066 --> 00:24:55,867 -Beautiful dish. -Thank you, Bobby. 699 00:24:55,867 --> 00:24:59,033 -Nice job. You did so good. -Yeah. 700 00:24:59,033 --> 00:25:03,133 [Tiffany] This is my first time ever going head to head with Bobby. 701 00:25:03,133 --> 00:25:05,500 Maybe I should be terrified, but I'm excited. 702 00:25:05,500 --> 00:25:06,934 Like, this is a big moment. 703 00:25:06,934 --> 00:25:08,767 All of the things that he has taught me, 704 00:25:08,767 --> 00:25:12,133 and now I'm to put it up against him. I like it. 705 00:25:12,133 --> 00:25:13,567 Oh, God. 706 00:25:13,567 --> 00:25:17,166 So Tiffany, it really came down to that perfect cook. 707 00:25:17,166 --> 00:25:18,100 Thank you. 708 00:25:18,100 --> 00:25:20,367 -But now you have a big job. -Mmm-hmm. 709 00:25:20,367 --> 00:25:22,567 Are you feeling up to this very important task? 710 00:25:22,567 --> 00:25:25,266 I have waited for this moment. 711 00:25:25,266 --> 00:25:26,934 [dramatic music playing] 712 00:25:31,734 --> 00:25:33,033 All right, Tiffany. Great job. 713 00:25:33,033 --> 00:25:35,567 What are we cooking tonight? What is your signature dish? 714 00:25:35,567 --> 00:25:38,100 So the dish we're gonna be preparing is... 715 00:25:40,066 --> 00:25:41,367 Peri peri poussin. 716 00:25:41,367 --> 00:25:43,266 -Ooh. -Peri peri who? 717 00:25:43,266 --> 00:25:45,667 -We like it spicy. -I like it. 718 00:25:45,667 --> 00:25:47,867 I thought a poussin was a fish though. 719 00:25:47,867 --> 00:25:49,767 Poussin is a small bird. 720 00:25:49,767 --> 00:25:52,367 Peri peri is a South African usually condiment 721 00:25:52,367 --> 00:25:53,867 that has lots of chilis and spice. 722 00:25:53,867 --> 00:25:55,567 So much flavor, so delish. 723 00:25:55,567 --> 00:25:57,467 And Tiffany, you have a chicken restaurant, 724 00:25:57,467 --> 00:25:59,166 so you're like a bird expert. 725 00:25:59,166 --> 00:26:00,667 -Right? -[laughs] I do. 726 00:26:00,667 --> 00:26:02,867 You know who doesn't have a chicken restaurant? 727 00:26:02,867 --> 00:26:04,467 -Who's that? -Bobby. 728 00:26:04,467 --> 00:26:06,834 [all laughing] 729 00:26:06,834 --> 00:26:08,266 All right, Tiffany, you get to chose 730 00:26:08,266 --> 00:26:12,166 from either one of these stellar superstars. 731 00:26:12,166 --> 00:26:13,600 Both of them are my brothers, 732 00:26:13,600 --> 00:26:16,567 but today, I'm gonna choose Justin. 733 00:26:17,166 --> 00:26:18,867 -All right. -I'm sorry, Chris. 734 00:26:18,867 --> 00:26:21,667 [audience cheering] 735 00:26:21,667 --> 00:26:22,934 You know, when she picked me, 736 00:26:22,934 --> 00:26:24,166 I was a little school girl inside. 737 00:26:24,166 --> 00:26:26,467 -I was like, "Oh, Tiffany Derry picked me." -[laughing] 738 00:26:26,467 --> 00:26:27,767 Oh my God. Stop it. 739 00:26:27,767 --> 00:26:30,300 -I love this. -We've never cooked together. 740 00:26:30,300 --> 00:26:33,166 I think we'll have really good kitchen chemistry. 741 00:26:33,166 --> 00:26:35,300 Chris, that means you are on Team Bobby. 742 00:26:35,300 --> 00:26:37,400 And I get Chris. Winner. 743 00:26:37,400 --> 00:26:40,400 -[laughs] Yeah. -Exactly. [laughing] 744 00:26:40,400 --> 00:26:43,667 Team Tiffany, any last fighting words for Team Bobby? 745 00:26:43,667 --> 00:26:45,300 I'm sorry to do it to you, old man. 746 00:26:45,300 --> 00:26:47,467 -Ooh. Wow. -Man. 747 00:26:47,467 --> 00:26:50,400 -Wow, the shade is real. I love it. -[laughing] 748 00:26:50,400 --> 00:26:51,967 Thank you. How you feeling about your team? 749 00:26:51,967 --> 00:26:54,567 -Chris has got some serious game. -I got you. 750 00:26:54,567 --> 00:26:56,500 We're putting 45 minutes on the clock. 751 00:26:56,500 --> 00:26:59,467 -Let's go. -[audience cheering] 752 00:27:04,000 --> 00:27:08,266 Tonight, Tiffany challenged Bobby to make peri peri poussin. 753 00:27:08,266 --> 00:27:09,867 It's a grilled chicken dish. 754 00:27:09,867 --> 00:27:13,467 This dish is really known for its heat. 755 00:27:13,467 --> 00:27:16,867 They don't know who they playin' with, talking that old man stuff. 756 00:27:16,867 --> 00:27:18,000 I know, I love that. 757 00:27:18,000 --> 00:27:21,033 Chef Chris, you seem to be offended by the "old man". 758 00:27:21,033 --> 00:27:23,033 -[laughing] -I wasn't even talking to you. 759 00:27:23,033 --> 00:27:24,734 Oh, there's smack talk already. 760 00:27:24,734 --> 00:27:26,834 Oh, this is gonna be good. Where's my popcorn? 761 00:27:26,834 --> 00:27:29,300 -You think one of these turkey legs is enough, chef? -Yes, chef. 762 00:27:29,300 --> 00:27:31,567 Tiffany, why did you chose this dish? 763 00:27:31,567 --> 00:27:34,767 This is a dish that I absolutely love. 764 00:27:34,767 --> 00:27:36,467 It's full on flavor. 765 00:27:36,467 --> 00:27:38,367 [Carson] And you've made it how many times? 766 00:27:38,367 --> 00:27:40,166 [Tiffany] I make it in my restaurant every day. 767 00:27:40,166 --> 00:27:42,734 So millions? Okay. 768 00:27:44,100 --> 00:27:47,200 [Tiffany] Peri peri poussin, it's a big seller on our menu. 769 00:27:47,200 --> 00:27:49,166 I love the chilis and the spice 770 00:27:49,166 --> 00:27:53,166 and that roasted flavor that you get from the sauce. 771 00:27:53,166 --> 00:27:55,967 Bobby, have you ever made peri peri chicken before? 772 00:27:55,967 --> 00:27:58,166 Yes, many times. I'm happy about this dish. 773 00:27:58,166 --> 00:27:59,667 -You're welcome, chef. -[snorts] 774 00:27:59,667 --> 00:28:02,266 You know, Bobby understands flavor and spices, 775 00:28:02,266 --> 00:28:05,266 but this version is the particular kind of spice. 776 00:28:05,266 --> 00:28:07,166 So this is like, our chance. 777 00:28:07,166 --> 00:28:08,667 I mean, we are not playing with it. 778 00:28:08,667 --> 00:28:10,567 Tiffany, what are we getting with the chicken? 779 00:28:10,567 --> 00:28:13,467 Uh, peri peri poussin, we're gonna get some Hoppin' John 780 00:28:13,467 --> 00:28:14,667 which is beans and rice. 781 00:28:14,667 --> 00:28:17,100 Oh, I am such a fan of Hoppin' Johns. 782 00:28:17,100 --> 00:28:19,567 Delicious, savory rice and beans. 783 00:28:19,567 --> 00:28:21,934 Maybe with a little bacon or ham hock in there. 784 00:28:21,934 --> 00:28:26,033 And typically peri peri chicken is served with either rice or potatoes. 785 00:28:26,033 --> 00:28:28,100 So that's perfection. 786 00:28:28,100 --> 00:28:31,000 [Tiffany] So the peri peri sauce is really roasted red bell peppers, 787 00:28:31,000 --> 00:28:33,867 onions, garlic, Fresno chilis. 788 00:28:33,867 --> 00:28:36,934 The charring in the Salamander imparts a little bit of smokiness. 789 00:28:36,934 --> 00:28:42,166 I blend them with a little bit of vinegar, fish sauce and olive oil. 790 00:28:43,600 --> 00:28:45,300 Bobby, what's on your menu? 791 00:28:45,300 --> 00:28:47,567 So we're gonna make some poussin with peri peri, 792 00:28:47,567 --> 00:28:52,133 -cucumber and pickled shallot relish to go with. -Okay. 793 00:28:52,133 --> 00:28:54,867 [Bobby] I'm obviously gonna start with some chili peppers for sure. 794 00:28:54,867 --> 00:28:56,867 So the flavor profile, it's spicy, 795 00:28:56,867 --> 00:28:59,567 so I'm taking some Fresno chilis, some lemon juice, 796 00:28:59,567 --> 00:29:01,934 smoked paprika, garlic, fresh ginger. 797 00:29:01,934 --> 00:29:03,567 We definitely want a little sweetness 798 00:29:03,567 --> 00:29:06,133 to kind of counterbalance all those big flavors. 799 00:29:06,133 --> 00:29:09,667 And then, I got the king of biscuits in New York City right here. 800 00:29:09,667 --> 00:29:12,166 We're obviously making some biscuits to go with the poussin 801 00:29:12,166 --> 00:29:15,166 -and some crispy fingerling potatoes. -[Carson] Wow. 802 00:29:15,166 --> 00:29:17,300 Hey Chris, I know you came here to beat him, 803 00:29:17,300 --> 00:29:19,133 but how do you like your kitchen partner? 804 00:29:19,133 --> 00:29:20,834 I'm working with a legend today. 805 00:29:20,834 --> 00:29:23,667 -It's my Christmas gift. -[laughing] 806 00:29:23,667 --> 00:29:26,166 -Really? Let the man speak. -Come on, now. 807 00:29:26,166 --> 00:29:27,800 [all laughing] 808 00:29:28,967 --> 00:29:30,767 [Chris] Nothing pairs better than chicken and biscuits. 809 00:29:30,767 --> 00:29:33,367 So in there, you know, you have all the usual suspects. 810 00:29:33,367 --> 00:29:36,166 The flour, leavener, salt, buttermilk. 811 00:29:36,166 --> 00:29:38,166 I like to add a bit of honey to it. 812 00:29:38,166 --> 00:29:42,133 Roll everything out the way that Nana used to do it back in the day. 813 00:29:42,133 --> 00:29:43,567 [Carson] Okay, so I'm gonna be honest. 814 00:29:43,567 --> 00:29:45,367 I think the biscuits seem very traditional, 815 00:29:45,367 --> 00:29:49,767 but maybe not like the right pairing with the peri peri chicken. 816 00:29:49,767 --> 00:29:52,767 Whereas on Team Tiffany that Hoppin' John, 817 00:29:52,767 --> 00:29:55,266 that's gonna be a great compliment to the spicy chicken. 818 00:29:55,266 --> 00:29:58,033 Tiffany is getting her amazing peri peri sauce ready. 819 00:29:58,033 --> 00:29:59,266 I'm gonna do the Hoppin' John, 820 00:29:59,266 --> 00:30:02,100 something that's a staple on my menus. 821 00:30:02,100 --> 00:30:05,600 Step one is to get black eyed peas into the pressure cooker. 822 00:30:05,600 --> 00:30:07,567 We also want to impart a lot of smokey flavoring, 823 00:30:07,567 --> 00:30:11,834 so I pulled the meat off some ham hocks, some smoked turkey legs. 824 00:30:11,834 --> 00:30:13,667 So while the black eyed peas are in the pressure cooker, 825 00:30:13,667 --> 00:30:14,934 it's time to get all of the veg 826 00:30:14,934 --> 00:30:16,834 and the rest of the flavors ready that we're going to add, 827 00:30:16,834 --> 00:30:19,967 so I dice up some green pepper, celery, onion, 828 00:30:19,967 --> 00:30:22,467 and then cook that all down in bacon fat. 829 00:30:23,166 --> 00:30:24,467 [audience exclaiming] 830 00:30:24,467 --> 00:30:26,500 Man, you ain't ever seen fire before? Stop. 831 00:30:26,500 --> 00:30:28,166 -[laughing] -[Chris] Stop. 832 00:30:28,166 --> 00:30:30,867 -It's like dinner and a show. -[laughing] 833 00:30:30,867 --> 00:30:32,367 [Carson] 32 minutes on the clock. 834 00:30:32,367 --> 00:30:34,467 -Chef, you good? -Yeah. 835 00:30:34,467 --> 00:30:35,867 So I have the poussin. 836 00:30:35,867 --> 00:30:38,567 I'm gonna season with some salt and pepper, some smoked paprika. 837 00:30:38,567 --> 00:30:41,166 And then I brush them in the peri peri marinade. 838 00:30:41,166 --> 00:30:44,133 [Carson] So Bobby, I don't want to distract or anything, 839 00:30:44,133 --> 00:30:46,266 but you know, the holidays are so festive. 840 00:30:46,266 --> 00:30:49,300 One of my favorite things is to go caroling. 841 00:30:49,300 --> 00:30:53,734 -Yeah? -The Bobby Flay holiday choir presents... 842 00:30:53,734 --> 00:30:56,200 12 Ways to Beat Bobby. 843 00:30:56,967 --> 00:30:59,166 One, two, three, go. 844 00:30:59,166 --> 00:31:01,433 [choir singing] 845 00:31:03,734 --> 00:31:05,100 I got the Calabrian chilis. 846 00:31:08,767 --> 00:31:09,734 [laughs] 847 00:31:14,300 --> 00:31:15,433 [imitates cats yowling] 848 00:31:17,300 --> 00:31:18,433 [laughs] 849 00:31:22,000 --> 00:31:22,934 Cheers. 850 00:31:24,767 --> 00:31:26,133 Ooh, that's nice too. 851 00:31:32,100 --> 00:31:33,200 [laughs] 852 00:31:37,467 --> 00:31:39,533 [Sunny singing] 853 00:31:42,266 --> 00:31:44,333 Ooh, that's a little personal, isn't it? 854 00:31:48,400 --> 00:31:49,800 Oh Bobby, you're done, bro. 855 00:31:51,200 --> 00:31:52,567 [laughs] 856 00:31:58,567 --> 00:31:59,934 Oh, I love that one. 857 00:32:05,967 --> 00:32:07,166 [all laughing] 858 00:32:10,300 --> 00:32:11,834 That's me. 859 00:32:13,500 --> 00:32:15,033 Come on in, ladies. 860 00:32:15,033 --> 00:32:17,033 [energetic holiday music playing] 861 00:32:19,200 --> 00:32:20,433 What is going on here? 862 00:32:26,266 --> 00:32:27,233 Come on in, ladies. 863 00:32:27,233 --> 00:32:28,734 [energetic holiday music playing] 864 00:32:36,100 --> 00:32:39,133 You got to watch. They're doing a whole number just for you. 865 00:32:39,133 --> 00:32:41,066 -It's very intricate. -[Bobby] Love it. 866 00:32:41,066 --> 00:32:42,300 [Tiffany] Yeah! 867 00:32:42,300 --> 00:32:43,967 [Carson] Great job, ladies. 868 00:32:43,967 --> 00:32:45,834 -[audience cheering] -Thank you, ladies. 869 00:32:46,767 --> 00:32:48,634 Thank you so much. 870 00:32:49,734 --> 00:32:52,567 Happy Holidays. 871 00:32:52,567 --> 00:32:54,634 Wait, we're not done yet. [sighs] 872 00:32:55,367 --> 00:32:56,867 Number ten, people. 873 00:32:56,867 --> 00:32:59,133 [choir singing] 874 00:33:01,667 --> 00:33:03,634 [guitar riff] 875 00:33:11,166 --> 00:33:12,467 [snickers] 876 00:33:15,834 --> 00:33:16,934 Where's he going? 877 00:33:20,767 --> 00:33:22,233 -[guitar riff] -[Carson] Real loud. 878 00:33:22,233 --> 00:33:24,233 -[choir singing louder] -[Carson] Louder! 879 00:33:29,400 --> 00:33:31,734 [Sunny and choir singing] 880 00:33:37,834 --> 00:33:40,634 [Carson and choir singing] 881 00:33:43,166 --> 00:33:45,500 [vibrato intensifying] 882 00:33:45,500 --> 00:33:49,567 -Brava! Brava! -[audience applauds] 883 00:33:49,567 --> 00:33:51,867 -Oh my God. Are you crying? -Yes. 884 00:33:51,867 --> 00:33:53,367 That's so beautiful. 885 00:33:53,367 --> 00:33:55,867 [Bobby] I love Carson. He makes everybody smile. 886 00:33:55,867 --> 00:33:57,367 Always one of my favorites. Always. 887 00:33:57,367 --> 00:34:00,867 -[Carson] 28 minutes to go, people. -[cheering] 888 00:34:00,867 --> 00:34:04,000 -Oh, that smells good. What's in here? -[Bobby] That's my peri peri. 889 00:34:04,000 --> 00:34:06,300 -I thought it was a Bloody Mary. -[audience laughing] 890 00:34:06,300 --> 00:34:08,400 -And then, you're doing quick pickles. - Si. 891 00:34:08,400 --> 00:34:10,266 Oh, just speaking in Spanish. 892 00:34:10,266 --> 00:34:11,834 When you have heat like this, 893 00:34:11,834 --> 00:34:14,934 you want something acidic, a little crunchy to cut through it. 894 00:34:14,934 --> 00:34:18,033 So I'm doing two very quick pickles here, some shallots, 895 00:34:18,033 --> 00:34:20,734 and some red wine vinegar to kind of bring out red color. 896 00:34:20,734 --> 00:34:23,867 And then, white wine vinegar and sugar for the cucumber 897 00:34:23,867 --> 00:34:25,300 to keep them nice and green and bright. 898 00:34:25,300 --> 00:34:26,934 Then I'm going to bring them together later. 899 00:34:28,133 --> 00:34:32,567 Oh, this is looking so good. That Hoppin' John, unbelievable. 900 00:34:32,567 --> 00:34:34,100 -Can I taste? -Go for it. 901 00:34:34,100 --> 00:34:35,567 [Carson] Let me get some of that ham-iness. 902 00:34:35,567 --> 00:34:37,400 -And then we're going to finish with tons of herbs... -Mmm! Mmm-hmm. 903 00:34:37,400 --> 00:34:40,266 ...a yogurt sauce to go with the chicken so it's not overly spicy. 904 00:34:40,266 --> 00:34:42,367 [Carson] Oh, that's really nice. It's nutty and porky. 905 00:34:42,367 --> 00:34:43,767 That's comfort food right there. 906 00:34:43,767 --> 00:34:46,767 The reason I really like to do the yogurt sauce 907 00:34:46,767 --> 00:34:50,000 with the peri peri is because you need something to kind of cool it down 908 00:34:50,000 --> 00:34:52,400 as you're biting into that spicy chicken. 909 00:34:52,400 --> 00:34:54,934 So I start blending up garlic, 910 00:34:54,934 --> 00:34:59,100 and I fold that into some yogurt, lemon juice, salt and pepper. 911 00:34:59,100 --> 00:35:00,433 Oh, what is that smell? 912 00:35:01,667 --> 00:35:04,100 -I think it's victory. -[giggles] Oh, I like it. 913 00:35:04,100 --> 00:35:06,400 -Do you guys smell that? -I smell it . I smell it. 914 00:35:06,400 --> 00:35:07,867 -You guys smell it? -[audience cheering] 915 00:35:07,867 --> 00:35:10,533 -[laughs] -[whooping] 916 00:35:11,834 --> 00:35:13,500 -All right, good luck. -Thank you. 917 00:35:13,500 --> 00:35:16,233 Just under 14 minutes. 918 00:35:18,834 --> 00:35:20,967 [Tiffany] Now we're ready to grill the chicken. 919 00:35:20,967 --> 00:35:23,934 I add a little bit more of that peri peri sauce. 920 00:35:23,934 --> 00:35:27,233 Tiffany's grilling that chicken. It's looking really good. 921 00:35:29,367 --> 00:35:33,734 Then in the cast iron skillet, Bobby's chicken is looking very caramelized. 922 00:35:33,734 --> 00:35:36,400 [Bobby] So I have the poussin. It's nicely glazed. 923 00:35:36,400 --> 00:35:38,266 When people are eating peri peri chicken, 924 00:35:38,266 --> 00:35:40,500 they want a certain amount of explosion of flavor. 925 00:35:40,500 --> 00:35:41,567 So we're going to give it to 'em. 926 00:35:41,567 --> 00:35:43,367 So I have some applewood chips. 927 00:35:43,367 --> 00:35:47,667 One extra thing that Bobby's doing is adding some smoke to that chicken, 928 00:35:47,667 --> 00:35:51,000 so it's gonna add that extra layer of flavor. 929 00:35:51,000 --> 00:35:52,233 He's so extra. 930 00:35:52,233 --> 00:35:55,166 And it seems like Chris is working on the fingerling potatoes. 931 00:35:55,166 --> 00:35:59,100 With the potatoes, I had some brown butter, rosemary and maple syrup. 932 00:35:59,100 --> 00:36:01,367 Let all that kind of caramelize together. 933 00:36:01,367 --> 00:36:04,000 I hate to say it, but Team Bobby's fingerling potatoes 934 00:36:04,000 --> 00:36:06,033 look like a Christmas miracle. 935 00:36:06,033 --> 00:36:07,867 Those look great. 936 00:36:07,867 --> 00:36:10,500 -[Carson] Just under six minutes. -[exhales] 937 00:36:10,500 --> 00:36:12,133 We really wanted to make this slaw 938 00:36:12,133 --> 00:36:14,166 to give, you know, some freshness, some crunch. 939 00:36:14,166 --> 00:36:17,000 So we're just gonna take, you know, fresh cabbage and red onions. 940 00:36:17,000 --> 00:36:19,667 -Do you want me to make dressing for the slaw? -Yes, please. 941 00:36:19,667 --> 00:36:22,767 And I just make very basic champagne vinaigrette. 942 00:36:22,767 --> 00:36:25,533 -I promise you, this is delicious. -[chuckles] 943 00:36:27,266 --> 00:36:29,066 -There's your biscuits. -I'm onto the next one. Yes, good. 944 00:36:29,066 --> 00:36:32,667 So the biscuits are done. Begin to glaze them with butter and sea salt. 945 00:36:32,667 --> 00:36:34,834 [Bobby] Those look nuts. 946 00:36:34,834 --> 00:36:37,367 Turn out the lights. The biscuit man is here. 947 00:36:37,367 --> 00:36:38,734 [audience cheering] 948 00:36:40,066 --> 00:36:41,734 Those look bonkers. 949 00:36:41,734 --> 00:36:44,233 -Tiffany, how's that chicken looking? -Man, it looks so good. 950 00:36:44,233 --> 00:36:46,867 -That chicken looks so good, Carson. -Does it look so good? 951 00:36:46,867 --> 00:36:49,400 -So good! -[laughing] 952 00:36:49,400 --> 00:36:51,066 [Carson] Three minutes, everybody. 953 00:36:51,066 --> 00:36:53,266 Y'all should be scared of this Hoppin' John. 954 00:36:53,266 --> 00:36:54,567 [Tiffany] So I grab our plates, 955 00:36:54,567 --> 00:36:56,500 yogurt sauce goes on the bottom. 956 00:36:56,500 --> 00:36:59,000 [Justin] And then, some of the slaw. 957 00:36:59,000 --> 00:37:01,233 [Chris] So the biscuits are done. They feel perfect. 958 00:37:01,233 --> 00:37:03,000 And then, with the potatoes, 959 00:37:03,000 --> 00:37:05,600 I hit that with the finishing touch of some sea salt. 960 00:37:05,600 --> 00:37:07,600 [Justin] And then, some Hoppin' John. 961 00:37:07,600 --> 00:37:09,133 This right here is peri peri. 962 00:37:09,133 --> 00:37:11,133 Poussin goes on the top. 963 00:37:11,133 --> 00:37:12,867 You got about a minute and a half. 964 00:37:12,867 --> 00:37:17,066 [Bobby] So I have the poussin. I just plate it on a wooden board. 965 00:37:17,066 --> 00:37:22,266 Bobby's plating on cucumber and shallot pickle. 966 00:37:22,266 --> 00:37:26,066 -More chives. -Come on, Tiffany. Finish strong! 967 00:37:26,066 --> 00:37:29,467 Finish with a little bit of chives. Delish. 968 00:37:29,467 --> 00:37:34,500 Five... Four... Three... Two... One! 969 00:37:34,500 --> 00:37:36,133 -[audience cheering] -Nice job. Well done. 970 00:37:36,133 --> 00:37:38,667 -[laughing] -You did good. 971 00:37:41,166 --> 00:37:43,133 Whoo. [laughs] 972 00:37:43,133 --> 00:37:46,567 -That's nuts. -There you go. Nice. 973 00:37:46,567 --> 00:37:48,400 [Tiffany] I'm darn proud of the work we did today. 974 00:37:48,400 --> 00:37:49,834 -I was happy with the flavor. -Yeah. 975 00:37:49,834 --> 00:37:50,967 I was happy at the cook. 976 00:37:50,967 --> 00:37:53,266 And I'm happy that we were able to do it as a team. 977 00:37:53,266 --> 00:37:55,133 That's what holidays is about. 978 00:37:55,133 --> 00:37:56,667 I enjoyed every second of it. 979 00:37:57,934 --> 00:38:00,066 We have a ton of flavor in front of us. 980 00:38:00,066 --> 00:38:02,467 I feel like everything goes with each other. 981 00:38:02,467 --> 00:38:05,166 I'm positive that Tiffany and Justin are going to put out 982 00:38:05,166 --> 00:38:07,100 an amazing array of food for sure. 983 00:38:07,100 --> 00:38:08,266 -They don't play, you know. -Yep. 984 00:38:08,266 --> 00:38:10,467 -You made barbeque chicken? -Got some flavor over here. 985 00:38:10,467 --> 00:38:11,834 Is that some barbeque chicken? 986 00:38:11,834 --> 00:38:14,433 -We came in strong. -We're here to beat Bobby Flay. 987 00:38:20,467 --> 00:38:22,133 [Carson] Team Bobby, Team Tiffany, 988 00:38:22,133 --> 00:38:24,467 let's meet our esteemed judges. 989 00:38:24,467 --> 00:38:29,767 First up, chef and partner of Barano and Barano2Go, Albert Di Meglio. 990 00:38:29,767 --> 00:38:34,367 Director of the NYU Food Lab, Lourdes Castro. 991 00:38:34,367 --> 00:38:38,734 Chef partner of Porter House Bar and Grill, Michael Lomonaco. 992 00:38:41,500 --> 00:38:44,667 So judges, tonight's challenge was peri peri poussin. 993 00:38:44,667 --> 00:38:47,467 Please help yourselves to the first holiday feat in front of you. 994 00:38:48,867 --> 00:38:50,567 -Can I serve you? -Sure. 995 00:38:50,567 --> 00:38:52,467 [tense music playing] 996 00:39:00,166 --> 00:39:02,367 The chicken's cooked perfectly. Love it. 997 00:39:02,367 --> 00:39:04,600 Good char, great flavor. 998 00:39:04,600 --> 00:39:07,000 I just wish there was a little bit more heat being peri peri. 999 00:39:08,100 --> 00:39:09,767 It pairs really nicely with that slaw. 1000 00:39:09,767 --> 00:39:11,767 The chicken has a beautiful char 1001 00:39:11,767 --> 00:39:13,767 and an incredible smokey aroma, 1002 00:39:13,767 --> 00:39:18,166 but the potatoes, I feel it's kind of very similar texture 1003 00:39:18,166 --> 00:39:20,934 to what I'm getting already from the biscuit. 1004 00:39:20,934 --> 00:39:22,567 I would have liked a little more heat. 1005 00:39:22,567 --> 00:39:25,100 But the poussin stayed moist in the cooking. 1006 00:39:25,100 --> 00:39:27,934 The biscuits are just perfect. A little sweet. 1007 00:39:27,934 --> 00:39:31,767 But all in all, it's a really well-balanced spread. 1008 00:39:31,767 --> 00:39:34,834 All right, judges, please dig into the second holiday feast. 1009 00:39:34,834 --> 00:39:37,233 -May I? -Ah, yes. Thank you. [chuckles] 1010 00:39:37,233 --> 00:39:38,300 [tense music playing] 1011 00:39:47,000 --> 00:39:48,166 [Albert] This is fantastic. 1012 00:39:48,166 --> 00:39:50,767 Chicken is plated nicely. Great sear on it. 1013 00:39:50,767 --> 00:39:54,567 The Hoppin' John, great. It goes really well together. 1014 00:39:54,567 --> 00:39:58,300 I feel the chicken's maybe a little bit overcooked on my end. 1015 00:39:59,867 --> 00:40:01,867 The slaw I thought was perfect. 1016 00:40:01,867 --> 00:40:04,467 It had a lot of acidity, nice tartness. 1017 00:40:04,467 --> 00:40:06,600 My chicken has really nice flavor, 1018 00:40:06,600 --> 00:40:09,467 but, um, for me it was a little bit overcooked as well. 1019 00:40:09,467 --> 00:40:12,767 I think that a Hoppin' John with chicken really says a holiday, 1020 00:40:12,767 --> 00:40:14,333 but when you get to the chicken, 1021 00:40:14,333 --> 00:40:17,166 the peri peri was a little missing for me. 1022 00:40:17,166 --> 00:40:20,467 Overall, these were two great holiday meals 1023 00:40:20,467 --> 00:40:22,166 that are worth putting a tie on for. 1024 00:40:22,166 --> 00:40:24,400 -I'll tell you that much. -Okay. 1025 00:40:24,400 --> 00:40:26,934 Thank you so much for your comments. I'll give you these cards 1026 00:40:26,934 --> 00:40:29,166 and you will vote on your favorite dish. 1027 00:40:29,166 --> 00:40:30,634 [tense music playing] 1028 00:40:31,767 --> 00:40:33,000 [whispers] Dry. 1029 00:40:33,000 --> 00:40:35,867 I don't understand. We ate the poussin. 1030 00:40:35,867 --> 00:40:38,867 It was like, "Oh, look how juicy this meat is." 1031 00:40:38,867 --> 00:40:40,567 Flawless sides. 1032 00:40:40,567 --> 00:40:42,500 One of the best vinegar slaws they've ever had. 1033 00:40:42,500 --> 00:40:43,467 [Carson] Thank you. 1034 00:40:43,467 --> 00:40:45,834 I think that by having our sides 1035 00:40:45,834 --> 00:40:47,533 -is what's going to take us over. -Yeah. 1036 00:40:48,367 --> 00:40:50,734 And tonight's winning team is... 1037 00:40:50,734 --> 00:40:52,033 [tense music building] 1038 00:40:55,367 --> 00:40:56,567 Team Bobby. 1039 00:40:56,567 --> 00:40:59,033 -[chuckles] -[audience cheering] 1040 00:40:59,033 --> 00:41:01,767 -Great job. -Yeah, baby. Yeah, baby. 1041 00:41:01,767 --> 00:41:04,567 -[groaning] -Come here, baby. Come here, baby. 1042 00:41:04,567 --> 00:41:07,500 -That was good. You did it. -Don't worry, Tiff. 1043 00:41:07,500 --> 00:41:09,233 The old man still got it. 1044 00:41:10,367 --> 00:41:12,967 Team Bobby, all the char was delicious, 1045 00:41:12,967 --> 00:41:15,567 but the chicken, the poussin was still moist. 1046 00:41:15,567 --> 00:41:17,934 And that's what just made me so happy 1047 00:41:17,934 --> 00:41:20,567 that that was a holiday dish I'd love to share. 1048 00:41:20,567 --> 00:41:22,500 -Thank you. -Start the walk. 1049 00:41:22,500 --> 00:41:24,333 -The walk of shame. -Let me lead the way. 1050 00:41:25,367 --> 00:41:27,500 Take a present. Take a present or two. 1051 00:41:27,500 --> 00:41:29,533 [audience applauding] 1052 00:41:35,367 --> 00:41:37,000 [Tiffany laughs] 1053 00:41:37,000 --> 00:41:39,100 The old man still got a little bit left in the tank. 1054 00:41:39,100 --> 00:41:40,667 Yeah, but we'll be coming back for him though. 1055 00:41:40,667 --> 00:41:44,133 -Well, Bobby, you've ruined my Christmas again. -[audience laughing] 1056 00:41:44,133 --> 00:41:46,600 [snarls] Bobby won again! 1057 00:41:46,600 --> 00:41:48,567 And I hate to be a sore loser, but... 1058 00:41:49,400 --> 00:41:51,600 I'm taking my partridge, my pear tree, 1059 00:41:51,600 --> 00:41:54,133 and the nine dancing ladies with me. 1060 00:41:55,033 --> 00:41:56,667 All right, Chris. Our peri peri... 1061 00:41:56,667 --> 00:41:58,867 -Was merry merry! -Yes, sir!