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00:00:00,867 --> 00:00:02,000
I'm Bobby Flay.
2
00:00:02,000 --> 00:00:04,767
Each week, one brave chef
will try to take me down
3
00:00:04,767 --> 00:00:05,700
in my house.
4
00:00:05,700 --> 00:00:06,667
This is my show.
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00:00:06,667 --> 00:00:08,166
Today it is.
Tomorrow, who knows?
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-Ooh!
-Trash-talkin'.
7
00:00:09,700 --> 00:00:12,767
This culinary battle is gonna
shake down in two rounds.
8
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Round 1, to get to me,
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00:00:14,166 --> 00:00:16,367
to contenders have to go
through each other
10
00:00:16,367 --> 00:00:18,400
using an ingredient
of my choice.
11
00:00:18,400 --> 00:00:19,500
It's do or die, Bobby.
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[Bobby] Two people that
know me well
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will decide who's got
the skills to beat me.
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Yeah!
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[Bobby] Round 2,
I go head-to-head with
the winning contender.
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-Let's go!
-It's their turn
to surprise me
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with their signature dish.
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What?
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-Aah!
-Don't try this at home.
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No, you didn't, Bobby!
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[Bobby] Bottom line...
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You're gonna
run out of time!
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...everyone's out
to beat me.
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00:00:47,667 --> 00:00:49,700
All right,
bringing the swagger
to the kitchen tonight,
25
00:00:49,700 --> 00:00:55,500
please welcome
the ever-dapper Scott Conant
and Eric Adjepong.
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00:00:55,500 --> 00:00:57,100
[inaudible conversation]
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[audience cheering]
28
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[Bobby] Nice.
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Bobby Flay.
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[Eric] What's goin' on?
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-Good to see you, sir.
-'Sup?
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-Two handsome gentlemen--
-We love you, Scott!
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Thank you.
Did my mom send you?
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What have you been up to?
Still shooting
Alex vs America?
35
00:01:15,200 --> 00:01:16,467
Still shooting
Alex vs America,
36
00:01:16,467 --> 00:01:17,800
-having a blast with that.
-Yeah.
37
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Um, cookbooking now--
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Yeah, what's the book?
It's a kids' book, right?
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Yeah, it's a fictional story
that's really about me,
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growing up in New York City,
West African home,
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how that kind of
shaped my world.
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00:01:26,300 --> 00:01:28,900
Perfect. Have you guys ever
been on Chopped together?
43
00:01:28,900 --> 00:01:30,700
-We have, actually,
a couple of times.
-Yes. Yeah, yeah, yeah.
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00:01:30,700 --> 00:01:32,767
Getting into the hosting gig
is a little bit different,
for me.
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00:01:32,767 --> 00:01:34,567
I feel like I have
two left feet still.
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You know, the key is to keep
stumbling into success.
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I mean, look at Bobby.
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I've been stumbling forever,
for decades.
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00:01:42,667 --> 00:01:44,467
Why don't we have a couple
of chefs stumble out here
50
00:01:44,467 --> 00:01:45,767
-and see what happens?
-Let's do it.
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00:01:46,767 --> 00:01:49,200
This contender,
he's serving up farm-to-fork
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00:01:49,200 --> 00:01:51,900
and he is ready
to stick it to you, Bobby.
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00:01:51,900 --> 00:01:54,133
From Sacramento, California,
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00:01:54,667 --> 00:01:56,634
it's Chef Dane Blom.
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00:02:03,000 --> 00:02:05,600
This Brazilian spitfire
is a seasoned competitor
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00:02:05,600 --> 00:02:07,166
and she's ready
to spice things up.
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00:02:07,166 --> 00:02:08,834
From Seattle, Washington,
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00:02:09,300 --> 00:02:11,634
Chef Emme Ribeiro Collins.
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Dane, Emme,
how you guys doin'?
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I'm here to battle you
Brazilian style.
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Brazilian style?
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I'm here to take you down
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and show what farm-to-fork
cuisine is all about.
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-Okay.
-I don't know.
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Brazilian sounds more
delicious than fork.
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All right, here's the way
it's gonna work, guys.
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I'm gonna put 20 minutes
on the clock,
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I'm gonna give you
an ingredient of my choice,
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and you must make
that ingredient
the star of your dish.
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And that ingredient is...
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jicama.
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[Emme] Jicama is really like
a perfect root vegetable.
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It doesn't have
a strong taste.
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So it's a great vessel
to like infuse flavor to.
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All right, guys,
20 minutes on the clock.
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Make sure there's no hiccups
with this jicama.
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[bell dings]
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[Eric] Jicama is a tough one.
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It's a root vegetable.
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It's very bland, very mild,
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00:03:19,767 --> 00:03:21,667
and tastes maybe
a little, slightly sweet.
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00:03:21,667 --> 00:03:24,000
[Bobby] I always say it's like
an apple and a potato
put together.
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00:03:24,000 --> 00:03:25,600
I would make
a tartare out of it,
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like scallops and jicama.
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00:03:27,000 --> 00:03:28,400
You still get the crunch
of the jicama.
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'Cause you need something
to pair it with
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that's not gonna blow it
out of the water.
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-[Scott] Correct.
-[Eric] Yeah.
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Chef Emme,
what are you building?
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Jicama and shrimp tacos.
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00:03:36,700 --> 00:03:38,700
-Okay.
-That's a good idea. Nice.
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00:03:38,700 --> 00:03:40,266
[Emme] Jicama,
it's really bland.
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00:03:40,266 --> 00:03:42,967
I need flavor.
That's all I'm about,
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bold soulful flavors.
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00:03:45,400 --> 00:03:47,667
So, first, I'm making
a jicama slaw
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with some red onion, cilantro,
carrots, some vinegar,
and olive oil.
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00:03:52,667 --> 00:03:55,867
That is gonna bring
crispy crunchy fresh texture.
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00:03:55,867 --> 00:03:58,800
And then I'm also doing
shrimp butter jicama.
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00:03:58,800 --> 00:04:02,000
Emme brings so much flavor.
It's a lot of technique,
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00:04:02,000 --> 00:04:03,834
but it's also
a lot of heart as well.
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00:04:05,266 --> 00:04:08,200
[Emme] My cooking style
is bold flavorful
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really soulful foods.
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I grew up watching my mom
own her own catering business.
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And then
when we moved to Seattle,
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my family opened up
the first Brazilian restaurant
in Seattle.
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And that has really shaped
who I am today as a chef.
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I wanna bring my
Afro-Brazilian flavors
to the forefront
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and pay homage to my mom,
my grandmas,
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and all my other ancestors.
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Chef Dane, how about you?
What are you building?
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[Dane] I am making
jicama scallops
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with a mango salsa.
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I'm trying to present them
with something they've maybe
never seen before.
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He's cutting the jicama
like they're scallops
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00:04:42,767 --> 00:04:44,900
and cooking them as if
they are a scallop.
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-Very cool!
-Pretty clever.
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-Modern and inventive.
I love it.
-[Eric] Yeah.
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[Dane] I am the executive chef
of Grange Restaurant.
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We do farm-to-fork. I'm
blessed to be in California,
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where the produce
and high-quality proteins
are bountiful.
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00:04:58,567 --> 00:05:00,100
During my ten year at Grange,
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we received
Michelin Plate Recognition
three years in a row.
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I'm competing for my grandma,
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00:05:05,166 --> 00:05:07,367
my mom, my wife,
and my two daughters.
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And I'm sending them love
as I take down Bobby Flay.
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Here we go.
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00:05:12,000 --> 00:05:14,233
[Scott] 13 minutes left
on the clock.
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Chef Emme,
what's the word?
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Hi, Scott.
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-So you got the jicama.
-I got the jicama.
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-And you boiled some of it.
-And-- Yes.
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I boiled this jicama
to make sure that
it is nice and tender.
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So my first plan is
to infuse it with
some shrimp butter flavor.
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Giddy up.
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00:05:30,500 --> 00:05:32,367
The head of the shrimp
has so much flavor
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and that's really where all
the flavor of my shrimp butter
is gonna come from.
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00:05:36,667 --> 00:05:39,500
Chef Dane,
have you ever done this
preparation with it before?
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I have not.
But I've done it with a lot
of other root vegetables.
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Once they start to caramelize,
I flip 'em,
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give 'em a nice butter base,
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00:05:45,700 --> 00:05:46,800
try to cook 'em
all the way through.
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00:05:46,800 --> 00:05:48,567
It sounds good, man.
Good luck.
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00:05:48,567 --> 00:05:50,867
Eleven minutes
and thirty seconds.
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00:05:50,867 --> 00:05:53,000
[Eric] My worry is that
it's cut too thick, then.
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00:05:53,000 --> 00:05:54,266
It's a root vegetable
that's dense,
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so I wonder how much of
that flavor is gonna penetrate
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00:05:56,867 --> 00:05:58,367
-through that scallop
I'm talkin' about.
-[Scott] Yeah.
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00:05:58,367 --> 00:06:01,467
[Dane] I wanna pair mango
salsa with the jicama scallops
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00:06:01,467 --> 00:06:02,667
to add some sweetness.
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00:06:02,667 --> 00:06:06,867
I cut corn off the cob,
dice my tomato, avocado,
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00:06:06,867 --> 00:06:09,367
get it all into the bowl
with the diced mango
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00:06:09,367 --> 00:06:11,467
and a little bit
more diced jicama.
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[Scott] Just six minutes left.
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[audience cheering]
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Chef Emme,
what's goin' on?
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[Emme] I sauteed some shrimp.
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That head has
a lot of like flavor.
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00:06:21,467 --> 00:06:23,667
Totally. Tell me what else
you have left for your, uh--
for your cook.
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00:06:23,667 --> 00:06:25,367
-I have to do my tortillas.
-Yup.
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I need to get
that jicama that's
in the boiling water out
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-and just saute it
in the butter really quick.
-Yup.
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-I'm feeling good.
-Bringing it all together.
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00:06:32,667 --> 00:06:33,667
All right, Chef.
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I have my tortilla and
I got that nice char on it.
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So you get a little bit
of smokiness
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00:06:38,767 --> 00:06:40,767
and hopefully
a little bit of crisp.
167
00:06:40,767 --> 00:06:43,066
-So, Dane, that sure
looks like a scallop.
-Yeah.
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00:06:43,066 --> 00:06:45,400
So we're almost there.
I'm just trying to finish it
in the butter
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so it gets nice and juicy.
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Is that butter flavored,
by any chance?
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00:06:48,100 --> 00:06:51,767
No, it's not. I didn't wanna
overpower the flavor
of the jicama.
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[Eric] We have a mango salsa.
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Took one out of Bobby Flay's
book for this one.
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All right, man. Looks good.
All right, guys.
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[Scott]
Only two minutes to go.
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00:07:00,600 --> 00:07:04,567
You know, sauteing
that jicama in that
extraction of shrimp flavor,
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00:07:04,567 --> 00:07:05,700
what a great idea.
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00:07:05,700 --> 00:07:06,967
Such a really smart idea.
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00:07:06,967 --> 00:07:09,100
It gives a whole complexity
to the jicama.
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[Emme] It is a flavor bomb.
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It tastes like shrimp.
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00:07:12,066 --> 00:07:14,767
You got the nice tender
texture of the jicama.
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00:07:14,767 --> 00:07:19,767
But I think it's missing
something a little creamy,
smoky and acidic.
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So I'm gonna make a super
quick paprika lime crema.
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00:07:23,300 --> 00:07:25,500
[Bobby] 45 seconds.
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00:07:25,500 --> 00:07:27,767
[Dane] I put two jicama
scallops on each plate
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00:07:27,767 --> 00:07:30,734
and a nice dollop
of mango salsa...
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00:07:31,266 --> 00:07:34,367
[all] Ten, nine, eight...
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00:07:34,367 --> 00:07:36,200
[Dane] ...and garnish
with hydro cress.
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00:07:36,200 --> 00:07:40,800
[all] ...five, four, three,
two, one!
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00:07:40,800 --> 00:07:42,100
[bell dings]
192
00:07:42,100 --> 00:07:43,634
[audience cheering]
193
00:07:44,800 --> 00:07:46,200
[Dane] I think
my dish will stand out
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00:07:46,200 --> 00:07:47,700
because of its uniqueness.
195
00:07:47,700 --> 00:07:49,533
It's something they've
never seen before.
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00:07:50,367 --> 00:07:52,467
[Emme] It's so packed
with umami.
197
00:07:52,467 --> 00:07:55,400
It tastes like shrimp.
It's a little salty.
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00:07:55,400 --> 00:07:57,166
It's just bangin'.
199
00:08:03,166 --> 00:08:06,567
Eric and I are super-impressed
by your creative uses
of the jicama.
200
00:08:06,567 --> 00:08:09,000
Either one of you
could beat Bobby.
201
00:08:09,000 --> 00:08:10,667
Chef Emme, tell us
what you did with the jicama.
202
00:08:10,667 --> 00:08:13,867
So I did shrimp butter
jicama tacos
203
00:08:13,867 --> 00:08:15,667
with a jicama
and hydro cress slaw
204
00:08:15,667 --> 00:08:17,500
and a paprika lime crema.
205
00:08:17,500 --> 00:08:19,767
-Chef Emme, that is delicious.
-Thank you.
206
00:08:19,767 --> 00:08:21,800
[Scott] Nice depth of flavor
from the crema
207
00:08:21,800 --> 00:08:23,000
with the paprika and the lime.
208
00:08:23,000 --> 00:08:25,166
That acid really kind of
punches through.
209
00:08:25,166 --> 00:08:27,867
That butter that's dripped
off of the jicama
210
00:08:27,867 --> 00:08:30,367
into the tortilla,
it's just beautiful.
211
00:08:30,367 --> 00:08:33,500
But that tortilla,
it needed time to steam.
212
00:08:33,500 --> 00:08:36,367
I agree. If it was a softer,
more plush taco,
213
00:08:36,367 --> 00:08:37,867
I mean,
this would be a hit.
214
00:08:37,867 --> 00:08:40,467
That beautiful shrimp butter
oil that you made,
215
00:08:40,467 --> 00:08:42,367
it's really the hallmark
of this dish.
216
00:08:42,367 --> 00:08:43,900
-Really well done.
-Thanks.
217
00:08:43,900 --> 00:08:45,000
Chef Dane.
218
00:08:45,000 --> 00:08:48,767
Uh, I did a jicama scallop
with a jicama mango salsa.
219
00:08:50,300 --> 00:08:53,667
What an incredible
creative use of the jicama.
220
00:08:53,667 --> 00:08:56,166
This scalloped jicama
is absolutely brilliant.
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00:08:56,166 --> 00:08:58,867
[Scott] It's fresh. There's
a lot of vegetables here.
222
00:08:58,867 --> 00:09:01,367
It kind of goes to your point
of farm-to-fork.
223
00:09:01,367 --> 00:09:03,600
Maybe add another
acidic element to the salsa.
224
00:09:03,600 --> 00:09:04,900
I think also some salt.
225
00:09:04,900 --> 00:09:07,266
But, overall, conception, man,
this is really it.
226
00:09:07,266 --> 00:09:08,266
Awesome job.
227
00:09:09,667 --> 00:09:13,266
[Emme] The cohosts really
love that shrimp butter
228
00:09:13,266 --> 00:09:14,900
and I'm feeling confident.
229
00:09:14,900 --> 00:09:17,567
But I don't wanna
get my hopes up.
230
00:09:17,567 --> 00:09:20,433
And the chef moving forward
to beat Bobby tonight is...
231
00:09:24,200 --> 00:09:25,467
Congratulations, Chef Emme.
232
00:09:25,467 --> 00:09:27,433
[audience cheering]
233
00:09:28,767 --> 00:09:30,967
[Dane] Not going against Bobby
is a big disappointment
234
00:09:30,967 --> 00:09:33,767
because I really wanted
to show him what I'm made of.
235
00:09:33,767 --> 00:09:36,700
-Yo, you owned this.
This is a thing of beauty.
-Yeah.
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00:09:36,700 --> 00:09:39,567
But Bobby's cooked more
cooking competitions
237
00:09:39,567 --> 00:09:41,467
-than anyone in the world.
-[Eric] Yes.
238
00:09:41,467 --> 00:09:43,700
Think about that
as you're going into this.
239
00:09:43,700 --> 00:09:45,700
-It's all about the details.
-Yup.
240
00:09:45,700 --> 00:09:47,967
I got you. Mission accepted.
241
00:09:47,967 --> 00:09:48,934
Nice.
242
00:09:56,767 --> 00:09:57,900
[Bobby] How do you feel
about round 1?
243
00:09:57,900 --> 00:09:58,867
I feel great.
244
00:09:58,867 --> 00:09:59,900
How are you feeling
about round 2?
245
00:09:59,900 --> 00:10:01,100
I feel even better.
246
00:10:01,100 --> 00:10:02,700
I'm not sure
I like that very much.
247
00:10:02,700 --> 00:10:04,266
-[all laughing]
-Okay.
248
00:10:04,266 --> 00:10:05,767
I hope we're doing
something Brazilian
249
00:10:05,767 --> 00:10:06,967
'cause I love that food.
250
00:10:06,967 --> 00:10:08,567
-We are.
-What are we cookin' tonight?
251
00:10:08,567 --> 00:10:10,100
What's your signature dish?
252
00:10:10,100 --> 00:10:12,433
My signature dish is...
253
00:10:14,667 --> 00:10:15,900
moqueca!
254
00:10:15,900 --> 00:10:17,233
Ah!
255
00:10:20,400 --> 00:10:21,467
I love moqueca.
256
00:10:21,467 --> 00:10:23,900
It's basically a Brazilian
seafood stew.
257
00:10:23,900 --> 00:10:26,967
You know, I spent a lot of
my early days
in Rio de Janeiro.
258
00:10:26,967 --> 00:10:29,600
Moqueca is actually
a signature dish of Bahia.
259
00:10:29,600 --> 00:10:30,867
Oh, that's what I meant.
260
00:10:32,367 --> 00:10:34,467
I had a little--
a few too many cocktails
261
00:10:34,467 --> 00:10:36,533
and I thought I was in Rio,
but, no.
262
00:10:37,200 --> 00:10:38,967
Got it. Got it.
263
00:10:38,967 --> 00:10:40,767
All right,
45 minutes on the clock,
264
00:10:40,767 --> 00:10:41,834
and your time starts now.
265
00:10:51,700 --> 00:10:53,867
Moqueca, a classic
Brazilian dish.
266
00:10:53,867 --> 00:10:55,166
It's really
a fisherman's stew,
267
00:10:55,166 --> 00:10:57,467
whether you have cod or
halibut, a nice white fish,
268
00:10:57,467 --> 00:11:00,100
traditionally flavored with
coconut milk, palm oil,
269
00:11:00,100 --> 00:11:03,467
tomatoes, peppers, garlic,
lime, cilantro in there.
270
00:11:03,467 --> 00:11:06,166
So, Emme, tell me why
you chose this
as your signature dish.
271
00:11:06,166 --> 00:11:09,166
[Emme] It is literally
the signature dish of Bahia,
272
00:11:09,166 --> 00:11:10,967
the state that I was born in.
273
00:11:10,967 --> 00:11:13,166
And it's also the most
popular dish
274
00:11:13,166 --> 00:11:15,166
that was in
my parents' restaurant.
275
00:11:15,166 --> 00:11:19,000
It really is like a piece of
me, my family, my country.
276
00:11:19,000 --> 00:11:23,066
I'm making moqueca with
halibut, clams and mussels.
277
00:11:23,066 --> 00:11:24,567
Brazilian garlic rice,
278
00:11:24,567 --> 00:11:26,467
in Brazil, we toast our rice.
279
00:11:26,467 --> 00:11:30,467
And this is so that each grain
is just really loose
and fluffy.
280
00:11:30,467 --> 00:11:33,066
You couldn't just challenge me
to a caipirinha, right?
281
00:11:33,066 --> 00:11:34,000
[all laughing]
282
00:11:34,000 --> 00:11:35,333
We had to cook
the whole ocean.
283
00:11:37,166 --> 00:11:39,166
[Scott] Bobby has rice,
coconut milk.
284
00:11:39,166 --> 00:11:41,166
I think he's gonna cook the
rice in that coconut milk.
285
00:11:41,166 --> 00:11:42,667
Yeah, I love that. Absolutely.
286
00:11:42,667 --> 00:11:44,567
What direction are you
going with this, Chef?
287
00:11:44,567 --> 00:11:46,634
I'm gonna put a lot
of seafood in here.
288
00:11:47,166 --> 00:11:48,100
Yeah.
289
00:11:48,100 --> 00:11:49,533
[all laughing]
290
00:11:49,767 --> 00:11:51,133
All right.
291
00:11:51,133 --> 00:11:53,367
[Bobby] Game plan is to cook
a whole bunch of fish
and shellfish,
292
00:11:53,367 --> 00:11:56,200
make some crispy rice with
sweet potatoes and black beans
293
00:11:56,200 --> 00:11:58,066
and make a broth
that's really flavorful.
294
00:11:58,066 --> 00:11:59,900
Think I saw some mussels
on his station as well,
295
00:11:59,900 --> 00:12:02,000
clams, lobster.
He's going for it.
296
00:12:02,000 --> 00:12:04,467
[Bobby] So I'm gonna start
building my layers of flavors
from the fish.
297
00:12:04,467 --> 00:12:06,367
So I steam open the clams
and the mussels
298
00:12:06,367 --> 00:12:07,266
and the lobster tails,
299
00:12:07,266 --> 00:12:09,567
a let them cook in the broth
later on.
300
00:12:10,700 --> 00:12:13,300
[Scott] It looks like
Chef Emme has tomatoes,
301
00:12:13,300 --> 00:12:14,900
garlic, extra-virgin
olive oil.
302
00:12:14,900 --> 00:12:18,166
She has thyme and, uh,
it looks like oregano, salt...
303
00:12:18,166 --> 00:12:20,600
-Chef Emme, are you confiting?
-[Emme] I am confiting...
304
00:12:20,600 --> 00:12:22,367
-You are. Okay.
-...some tomato,
305
00:12:22,367 --> 00:12:24,300
'cause usually the tomato
goes in the stew,
306
00:12:24,300 --> 00:12:26,367
for just that nother layer
of flavor.
307
00:12:27,000 --> 00:12:28,266
While that is going,
308
00:12:28,266 --> 00:12:30,300
it's time to start the base
for the moqueca,
309
00:12:30,300 --> 00:12:33,367
which is palm oil, onion,
and peppers.
310
00:12:33,367 --> 00:12:35,266
Thirty-five minutes
on the clock, Chefs.
311
00:12:35,266 --> 00:12:36,800
[audience cheering]
312
00:12:36,800 --> 00:12:38,867
-How are you doin', Chef?
-I am doing great.
313
00:12:38,867 --> 00:12:40,867
[Scott] That's gorgeous.
Look at that,
314
00:12:40,867 --> 00:12:42,667
all that palm oil
cooking inside here.
315
00:12:42,667 --> 00:12:44,367
[Emme] We're gonna add
some coconut milk.
316
00:12:44,367 --> 00:12:48,667
I want it to turn into a
creamy orange yellow color.
317
00:12:48,667 --> 00:12:50,600
[Scott] Good stuff.
And what kind of fish
are you gonna go with?
318
00:12:50,600 --> 00:12:51,767
[Emme] With the halibut.
319
00:12:51,767 --> 00:12:54,867
It's a little homage to my
Pacific Northwest upbringing.
320
00:12:54,867 --> 00:12:56,600
I add some chopped cilantro
321
00:12:56,600 --> 00:12:58,266
and then
a little bit of lime juice.
322
00:12:58,266 --> 00:12:59,367
How's it tasting, Emme?
323
00:12:59,367 --> 00:13:00,300
Delicious.
324
00:13:00,300 --> 00:13:02,100
[audience cheering]
325
00:13:02,100 --> 00:13:03,266
How are you guys
doing today?
326
00:13:03,266 --> 00:13:05,300
Hi, Scott.
You look handsome tonight.
327
00:13:05,300 --> 00:13:06,400
[woman 2 in audience]
Whoo!
328
00:13:06,400 --> 00:13:07,767
-Are you out--
-[woman] I have
something for you.
329
00:13:07,767 --> 00:13:09,767
-What?
-Bobby.
330
00:13:09,767 --> 00:13:11,600
[Scott] This is for me?
You are the sweetest.
331
00:13:11,600 --> 00:13:12,667
Thank you so much.
332
00:13:12,667 --> 00:13:13,767
Scott, I don't like this.
333
00:13:13,767 --> 00:13:15,367
Bobby, have you
ever received a rose?
334
00:13:15,367 --> 00:13:17,500
No, I haven't.
Only divorce papers.
335
00:13:17,500 --> 00:13:19,066
[all laughing]
336
00:13:19,066 --> 00:13:20,266
[Scott] You got your clams
and mussels,
337
00:13:20,266 --> 00:13:22,266
you got the lobster,
you got the rice.
338
00:13:22,266 --> 00:13:23,867
[Bobby] I'm making
a broth over here.
339
00:13:23,867 --> 00:13:25,667
I start with onions
and shallots.
340
00:13:25,667 --> 00:13:27,300
I put a little
red curry paste in it.
341
00:13:27,300 --> 00:13:28,400
I know it's not traditional,
342
00:13:28,400 --> 00:13:31,000
but I want it to taste sort of
tropical and spicy.
343
00:13:31,000 --> 00:13:33,000
Now I'm adding some tomatoes,
the coconut milk.
344
00:13:33,000 --> 00:13:35,266
You got palm oil
anywhere in this thing?
345
00:13:35,266 --> 00:13:36,600
No, but I'm gonna
steal some of hers.
346
00:13:36,600 --> 00:13:39,600
[Emme] Moqueca is coconut milk
and palm oil.
347
00:13:39,600 --> 00:13:41,266
So if you don't have
those two,
348
00:13:41,266 --> 00:13:42,967
it's not a moqueca.
349
00:13:42,967 --> 00:13:44,700
Why do you look
so relaxed over there?
350
00:13:44,700 --> 00:13:46,967
'Cause I could do this
with my eyes closed, Bobby.
351
00:13:46,967 --> 00:13:48,166
Is that the palm oil?
352
00:13:48,166 --> 00:13:49,400
Maybe. Maybe not.
353
00:13:49,400 --> 00:13:52,266
I think Bobby
is really struggling.
354
00:13:52,266 --> 00:13:54,300
-Is that the palm oil?
-It is.
355
00:13:54,300 --> 00:13:56,867
Oh, you're saying--
[laughs heartily]
356
00:13:56,867 --> 00:14:00,367
He doesn't know what it takes
to make a real moqueca.
357
00:14:05,867 --> 00:14:07,967
[Scott] We are at
the 25-minute mark, chefs.
358
00:14:07,967 --> 00:14:09,734
[women in audience]
Let's go, Emme!
359
00:14:12,767 --> 00:14:14,900
At this point,
I'm feeling really good.
360
00:14:14,900 --> 00:14:17,166
I need to poach
those halibut pieces
361
00:14:17,166 --> 00:14:19,367
in my moqueca base.
362
00:14:19,367 --> 00:14:21,667
Chef Emme, it smells
fantastic over here.
363
00:14:21,667 --> 00:14:23,266
-Thank you, sir.
-Tell me about
the seafood that you're using.
364
00:14:23,266 --> 00:14:24,767
[Emme] So right now,
I'm using halibut
365
00:14:24,767 --> 00:14:26,567
and then I'm gonna add
some mussels and clams,
366
00:14:26,567 --> 00:14:29,867
-'cause their juices kind of
release into the sauce.
-Sure, yeah.
367
00:14:29,867 --> 00:14:32,266
And I'm making some
farofa with the cassava flour.
368
00:14:32,266 --> 00:14:36,700
Farofa is cassava flour
that's been sauteed with
some sort of fat,
369
00:14:36,700 --> 00:14:39,500
whether it be like butter
or palm oil.
370
00:14:39,500 --> 00:14:43,934
This is gonna bring some nice
crunchy texture to my dish.
371
00:14:45,467 --> 00:14:47,767
[Bobby] I'm seasoning
my halibut with some
New Mexican chili powder
372
00:14:47,767 --> 00:14:49,100
and some salt and pepper.
373
00:14:49,100 --> 00:14:51,266
I'm gonna sear off the fish
and I'm gonna finish it
in the broth.
374
00:14:51,266 --> 00:14:52,467
[woman] Chef Eric.
375
00:14:52,467 --> 00:14:55,767
[Eric] Wow! Whoa.
376
00:14:56,367 --> 00:14:57,600
Do you have one for Bobby?
377
00:14:57,600 --> 00:14:59,367
No.
378
00:14:59,367 --> 00:15:01,000
That ain't right.
379
00:15:01,000 --> 00:15:03,367
[Eric] I don't think there's
anything in the Atlantic
that you didn't pick up, Chef.
380
00:15:03,367 --> 00:15:07,100
I got halibut, lobster,
mussels, clams...
381
00:15:07,100 --> 00:15:08,667
Any palm oil?
382
00:15:08,667 --> 00:15:10,767
Uh, if you see any palm oil
around, let me know.
383
00:15:10,767 --> 00:15:12,100
-I need that.
-I actually do.
384
00:15:12,100 --> 00:15:13,867
Are we, uh,
using all of this?
385
00:15:13,867 --> 00:15:15,000
He can have the rest.
386
00:15:15,000 --> 00:15:17,000
Oh, look at that.
Sharing is caring.
387
00:15:17,000 --> 00:15:19,600
Let's be real. He probably
doesn't even know
what it tastes like,
388
00:15:19,600 --> 00:15:21,000
let alone
how to work with it.
389
00:15:21,000 --> 00:15:22,400
We have a little bit
of palm oil.
390
00:15:22,400 --> 00:15:23,667
-I'm gonna pass it to you.
-[Bobby] What does that
even taste like?
391
00:15:23,667 --> 00:15:24,934
Super-earthy.
392
00:15:29,467 --> 00:15:30,934
-All right, it's in there.
-[Eric] There you go, Chef.
393
00:15:33,500 --> 00:15:35,266
[Bobby] I'm not even sure
exactly what it does,
394
00:15:35,266 --> 00:15:37,266
but if somebody asks me
if I have it in the moqueca,
395
00:15:37,266 --> 00:15:38,634
I wanna be able to say,
"Yeah."
396
00:15:39,667 --> 00:15:41,767
Eleven minutes
and thirty seconds.
397
00:15:44,567 --> 00:15:45,767
There's almost kind of
two different approaches,
398
00:15:45,767 --> 00:15:47,767
Bobby, who's cooking
everything separately,
399
00:15:47,767 --> 00:15:50,000
versus Chef Emme,
who's kind of cooking it
all together
400
00:15:50,000 --> 00:15:52,000
and building those
flavors individually.
401
00:15:52,000 --> 00:15:54,166
[Scott] Bobby,
whenever he's behind...
402
00:15:54,166 --> 00:15:56,066
-The crispy rice comes out.
-...the crispy rice comes out.
403
00:15:56,066 --> 00:15:57,100
Here it comes.
404
00:15:57,100 --> 00:15:58,767
[Bobby] I have sweet potatoes,
the black beans.
405
00:15:58,767 --> 00:16:00,200
I'm gonna make
the crispy rice.
406
00:16:00,200 --> 00:16:02,867
So, because this happens
so frequently,
407
00:16:02,867 --> 00:16:06,567
we've actually put
a sign in the kitchen.
408
00:16:06,567 --> 00:16:11,066
Here it is!
It's crispy rice time!
409
00:16:11,066 --> 00:16:13,867
[Scott sings glamorous tune]
410
00:16:13,867 --> 00:16:16,100
-I like that.
-[Eric laughing]
411
00:16:16,100 --> 00:16:18,100
[Eric] That crispy rice,
I gotta say, looks delicious.
412
00:16:18,100 --> 00:16:19,066
It really does.
413
00:16:19,066 --> 00:16:22,166
I personally prefer
Brazilian garlic rice.
414
00:16:22,166 --> 00:16:23,500
-[all] Ooh!
-But...
415
00:16:23,500 --> 00:16:26,200
Ooh. Yeah.
How's that rice?
416
00:16:26,200 --> 00:16:27,266
Perfect.
417
00:16:27,266 --> 00:16:29,600
Now I just need to make
my molho lambao.
418
00:16:29,600 --> 00:16:33,266
Molho lambao is like
a really acidic pico de gallo
419
00:16:33,266 --> 00:16:35,400
with spicy
chili peppers in it.
420
00:16:35,400 --> 00:16:37,900
I use habanero
and some onions,
421
00:16:37,900 --> 00:16:41,166
tomatoes, a little bit
of vinegar, and salt.
422
00:16:41,166 --> 00:16:42,900
This is gonna be
a topping?
423
00:16:42,900 --> 00:16:44,667
Yes. It's called
a molho lambao.
424
00:16:44,667 --> 00:16:46,867
We like spicy,
but not in our food,
425
00:16:46,867 --> 00:16:48,200
kind of like on the side.
426
00:16:48,200 --> 00:16:49,266
Oh, okay.
427
00:16:49,266 --> 00:16:52,166
[Scott] You're at two minutes,
Chefs. Two minutes.
428
00:16:52,166 --> 00:16:54,600
[Emme] First, I put my
moqueca sauce
429
00:16:54,600 --> 00:16:56,467
and then the garlic rice,
430
00:16:56,467 --> 00:16:58,266
a piece of halibut,
431
00:16:58,266 --> 00:17:00,467
mussel and clam.
432
00:17:00,467 --> 00:17:02,767
[Scott] Bobby also used
some red curry paste,
433
00:17:02,767 --> 00:17:05,467
which is not traditional,
obviously, at all.
434
00:17:05,467 --> 00:17:07,166
Look at the
color differentiation
435
00:17:07,166 --> 00:17:08,266
-between the two.
-[Eric] Exactly, yeah.
436
00:17:08,266 --> 00:17:09,967
[Scott] I think anybody
who knows this dish
437
00:17:09,967 --> 00:17:12,767
-is immediately
gonna look at that color.
-And resonate with that.
438
00:17:12,767 --> 00:17:14,100
Yeah, you're right.
439
00:17:14,100 --> 00:17:15,767
[Scott] 30 seconds.
440
00:17:15,767 --> 00:17:18,200
[Bobby] First, I'm gonna put
down the crispy sweet potato
and black bean rice,
441
00:17:18,200 --> 00:17:21,166
the halibut, the mussels,
the clams, the lobster,
the shrimp,
442
00:17:21,166 --> 00:17:23,600
and more of the broth
over it so it covers it.
443
00:17:23,600 --> 00:17:24,500
[Scott] Here we go.
444
00:17:24,500 --> 00:17:26,767
[all] Ten, nine, eight...
445
00:17:26,767 --> 00:17:29,266
[Emme] And then I top it
with tomato confit
446
00:17:29,266 --> 00:17:31,567
and sprinkle my farofa on top.
447
00:17:31,567 --> 00:17:34,467
[all] ...three, two, one!
448
00:17:34,467 --> 00:17:36,400
-[Scott] Here we go!
-[audience cheering]
449
00:17:36,400 --> 00:17:37,467
All right!
450
00:17:37,467 --> 00:17:38,500
-Whoo.
-Good job.
451
00:17:38,500 --> 00:17:39,467
Great job.
452
00:17:39,467 --> 00:17:40,467
Thank you.
453
00:17:40,467 --> 00:17:42,867
Ours looks very different
in terms of color.
454
00:17:42,867 --> 00:17:44,767
Hers is more of like
a creamy yellow.
455
00:17:44,767 --> 00:17:47,567
Mine is more like
a creamy pink or red.
456
00:17:47,567 --> 00:17:50,400
[Emme] I was able to represent
my Bahian roots,
457
00:17:50,400 --> 00:17:52,667
my Pacific Northwest
upbringing.
458
00:17:52,667 --> 00:17:54,800
If I don't beat Bobby Flay,
459
00:17:54,800 --> 00:17:58,767
then I need to reconsider
my life.
460
00:18:05,100 --> 00:18:07,667
We'd just like to congratulate
both Bobby and Emme
461
00:18:07,667 --> 00:18:09,100
for finishing the moqueca.
462
00:18:09,100 --> 00:18:10,300
That was
a beautiful challenge.
463
00:18:10,300 --> 00:18:11,433
Awesome job.
464
00:18:13,200 --> 00:18:15,567
Let me go ahead and introduce
you to the judges.
465
00:18:15,567 --> 00:18:17,467
Executive chef
of Butter Restaurant,
466
00:18:17,467 --> 00:18:18,700
Michael Jenkins.
467
00:18:18,700 --> 00:18:20,967
Executive chef
of Hav and Mar,
468
00:18:20,967 --> 00:18:22,800
Fariyal Abdullahi.
469
00:18:22,800 --> 00:18:24,467
And the chef/owner of Beco,
470
00:18:24,467 --> 00:18:26,266
Henrique Stangorlini.
471
00:18:31,000 --> 00:18:33,333
Judges, please start with
the first moqueca
in front of you.
472
00:18:39,467 --> 00:18:42,100
[Fariyal] It's so vibrant.
The yellow, the red,
473
00:18:42,100 --> 00:18:43,467
it's so beautiful.
474
00:18:43,467 --> 00:18:45,767
I can taste the flavors
of the coconut.
475
00:18:45,767 --> 00:18:47,767
The rice has
got the garlic in it.
476
00:18:47,767 --> 00:18:51,100
I love that they used
the yuca flour.
477
00:18:51,100 --> 00:18:53,166
The halibut's so delicate,
478
00:18:53,166 --> 00:18:54,700
didn't even need to chew it.
479
00:18:54,700 --> 00:18:56,767
I got all the texture
from the farofa.
480
00:18:56,767 --> 00:18:59,800
And I like that there is a
little vinaigrette on the side
481
00:18:59,800 --> 00:19:01,467
to add a little acidity.
482
00:19:01,467 --> 00:19:04,166
But, for me, it was a little
bit one notch up
483
00:19:04,166 --> 00:19:06,500
too much on the spicy.
484
00:19:06,500 --> 00:19:07,867
For me, the heat was perfect.
485
00:19:07,867 --> 00:19:11,100
I do feel like this dish
was woefully under-seasoned.
486
00:19:11,100 --> 00:19:13,867
The fish could have been
seasoned a little bit more.
487
00:19:13,867 --> 00:19:15,467
But, overall,
what a beautiful plate.
488
00:19:15,467 --> 00:19:17,266
It really brings me
back home.
489
00:19:17,266 --> 00:19:19,967
All right, judges,
we're gonna ask you to
switch your plates please.
490
00:19:25,266 --> 00:19:26,867
[Michael] In terms
of degree of difficulty,
491
00:19:26,867 --> 00:19:28,500
we're starting
at like 10,
492
00:19:28,500 --> 00:19:32,567
because we have the clams,
mussel, halibut, shrimp,
493
00:19:32,567 --> 00:19:34,266
lobster, sea--
Like, that's a lot
494
00:19:34,266 --> 00:19:35,867
-to cook in 45 minutes.
-It's a party!
495
00:19:35,867 --> 00:19:36,867
Like, that's intense.
496
00:19:36,867 --> 00:19:39,867
The lobster was very nice.
The halibut, for me,
497
00:19:39,867 --> 00:19:41,867
was a tiny bit overcooked.
498
00:19:41,867 --> 00:19:45,667
I really love that the
crispy rice brought texture.
499
00:19:45,667 --> 00:19:49,100
The crispy rice and the beans,
for me,
500
00:19:49,100 --> 00:19:52,600
didn't go well
with the rest of the plate.
501
00:19:52,600 --> 00:19:54,667
I do think that
the sweet potato
and the black beans
502
00:19:54,667 --> 00:19:56,000
were kind of superfluous.
503
00:19:56,000 --> 00:19:58,467
And it felt a little bit like
I was getting
a big side of rice
504
00:19:58,467 --> 00:20:01,567
to justify why I was paying
for all the lobster
and halibut.
505
00:20:01,567 --> 00:20:03,166
But, today, Food Network
paid for my meal,
506
00:20:03,166 --> 00:20:04,700
so I don't really need
the side.
507
00:20:04,700 --> 00:20:06,767
It looks like you have
two great dishes
508
00:20:06,767 --> 00:20:08,233
and a tough decision
to make.
509
00:20:08,867 --> 00:20:10,367
So please take a vote.
510
00:20:11,667 --> 00:20:13,767
[Fariyal] The flavors
were there on both of them.
511
00:20:13,767 --> 00:20:17,734
And I really think that it's
just gonna come down to
a grain of salt.
512
00:20:19,500 --> 00:20:20,867
The winner is...
513
00:20:24,900 --> 00:20:26,166
Chef Emme!
514
00:20:26,166 --> 00:20:27,634
[audience cheering]
515
00:20:28,166 --> 00:20:29,333
[Bobby] Congratulations.
516
00:20:29,867 --> 00:20:31,767
This means so much to me
517
00:20:31,767 --> 00:20:34,166
in paying homage
to my ancestors.
518
00:20:34,166 --> 00:20:36,300
I feel so proud beating Bobby
519
00:20:36,300 --> 00:20:38,467
with our moqueca.
520
00:20:38,467 --> 00:20:41,166
As I was tasting it,
I could almost close my eyes
521
00:20:41,166 --> 00:20:42,300
and feel home.
522
00:20:42,300 --> 00:20:44,033
-You brought me home.
-Thank you.
523
00:20:45,467 --> 00:20:47,467
Bobby, we kicked your butt.
524
00:20:47,467 --> 00:20:48,500
Yes!
525
00:20:48,500 --> 00:20:50,367
[Scott] With the crispy rice,
and everything.
526
00:20:50,367 --> 00:20:52,533
-It felt good. That felt good.
-It felt great, actually.
527
00:20:53,767 --> 00:20:55,100
I'm Emme Ribeiro Collins,
528
00:20:55,100 --> 00:20:57,166
and I just beat Bobby Flay!