1 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. 5 00:00:06,667 --> 00:00:08,166 Today it is. Tomorrow, who knows? 6 00:00:08,166 --> 00:00:09,700 -Ooh! -Trash-talkin'. 7 00:00:09,700 --> 00:00:12,767 This culinary battle is gonna shake down in two rounds. 8 00:00:12,767 --> 00:00:14,166 Round 1, to get to me, 9 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. 12 00:00:19,500 --> 00:00:21,000 [Bobby] Two people that know me well 13 00:00:21,000 --> 00:00:23,467 will decide who's got the skills to beat me. 14 00:00:23,467 --> 00:00:24,734 Yeah! 15 00:00:24,734 --> 00:00:27,166 [Bobby] Round 2, I go head-to-head with the winning contender. 16 00:00:27,166 --> 00:00:29,700 -Let's go! -It's their turn to surprise me 17 00:00:29,700 --> 00:00:31,066 with their signature dish. 18 00:00:31,066 --> 00:00:31,967 What? 19 00:00:31,967 --> 00:00:33,567 -Aah! -Don't try this at home. 20 00:00:33,567 --> 00:00:35,867 No, you didn't, Bobby! 21 00:00:35,867 --> 00:00:36,767 [Bobby] Bottom line... 22 00:00:36,767 --> 00:00:38,500 You're gonna run out of time! 23 00:00:38,500 --> 00:00:40,066 ...everyone's out to beat me. 24 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. 26 00:00:55,500 --> 00:00:57,100 [inaudible conversation] 27 00:00:57,100 --> 00:00:58,467 [audience cheering] 28 00:00:59,900 --> 00:01:01,266 [Bobby] Nice. 29 00:01:02,467 --> 00:01:03,667 Bobby Flay. 30 00:01:03,667 --> 00:01:04,767 [Eric] What's goin' on? 31 00:01:04,767 --> 00:01:07,200 -Good to see you, sir. -'Sup? 32 00:01:07,200 --> 00:01:09,200 -Two handsome gentlemen-- -We love you, Scott! 33 00:01:09,200 --> 00:01:10,567 Thank you. Did my mom send you? 34 00:01:13,200 --> 00:01:15,200 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 00:01:17,800 --> 00:01:19,100 Um, cookbooking now-- 38 00:01:19,100 --> 00:01:20,667 Yeah, what's the book? It's a kids' book, right? 39 00:01:20,667 --> 00:01:22,300 Yeah, it's a fictional story that's really about me, 40 00:01:22,300 --> 00:01:24,567 growing up in New York City, West African home, 41 00:01:24,567 --> 00:01:26,300 how that kind of shaped my world. 42 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. 44 00:01:30,700 --> 00:01:32,767 Getting into the hosting gig is a little bit different, for me. 45 00:01:32,767 --> 00:01:34,567 I feel like I have two left feet still. 46 00:01:34,567 --> 00:01:37,867 You know, the key is to keep stumbling into success. 47 00:01:37,867 --> 00:01:39,000 I mean, look at Bobby. 48 00:01:39,000 --> 00:01:42,667 I've been stumbling forever, for decades. 49 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. 51 00:01:46,767 --> 00:01:49,200 This contender, he's serving up farm-to-fork 52 00:01:49,200 --> 00:01:51,900 and he is ready to stick it to you, Bobby. 53 00:01:51,900 --> 00:01:54,133 From Sacramento, California, 54 00:01:54,667 --> 00:01:56,634 it's Chef Dane Blom. 55 00:02:03,000 --> 00:02:05,600 This Brazilian spitfire is a seasoned competitor 56 00:02:05,600 --> 00:02:07,166 and she's ready to spice things up. 57 00:02:07,166 --> 00:02:08,834 From Seattle, Washington, 58 00:02:09,300 --> 00:02:11,634 Chef Emme Ribeiro Collins. 59 00:02:20,867 --> 00:02:22,467 Dane, Emme, how you guys doin'? 60 00:02:22,467 --> 00:02:25,166 I'm here to battle you Brazilian style. 61 00:02:25,166 --> 00:02:26,533 Brazilian style? 62 00:02:27,767 --> 00:02:28,867 I'm here to take you down 63 00:02:28,867 --> 00:02:31,667 and show what farm-to-fork cuisine is all about. 64 00:02:32,166 --> 00:02:33,166 -Okay. -I don't know. 65 00:02:33,166 --> 00:02:35,266 Brazilian sounds more delicious than fork. 66 00:02:37,000 --> 00:02:38,600 All right, here's the way it's gonna work, guys. 67 00:02:38,600 --> 00:02:40,000 I'm gonna put 20 minutes on the clock, 68 00:02:40,000 --> 00:02:41,967 I'm gonna give you an ingredient of my choice, 69 00:02:41,967 --> 00:02:45,200 and you must make that ingredient the star of your dish. 70 00:02:45,200 --> 00:02:47,467 And that ingredient is... 71 00:02:48,000 --> 00:02:49,333 jicama. 72 00:02:51,667 --> 00:02:54,300 [Emme] Jicama is really like a perfect root vegetable. 73 00:02:54,300 --> 00:02:56,300 It doesn't have a strong taste. 74 00:02:56,300 --> 00:03:00,300 So it's a great vessel to like infuse flavor to. 75 00:03:00,300 --> 00:03:02,166 All right, guys, 20 minutes on the clock. 76 00:03:02,166 --> 00:03:04,900 Make sure there's no hiccups with this jicama. 77 00:03:04,900 --> 00:03:06,367 [bell dings] 78 00:03:15,266 --> 00:03:16,467 [Eric] Jicama is a tough one. 79 00:03:16,467 --> 00:03:17,767 It's a root vegetable. 80 00:03:17,767 --> 00:03:19,767 It's very bland, very mild, 81 00:03:19,767 --> 00:03:21,667 and tastes maybe a little, slightly sweet. 82 00:03:21,667 --> 00:03:24,000 [Bobby] I always say it's like an apple and a potato put together. 83 00:03:24,000 --> 00:03:25,600 I would make a tartare out of it, 84 00:03:25,600 --> 00:03:27,000 like scallops and jicama. 85 00:03:27,000 --> 00:03:28,400 You still get the crunch of the jicama. 86 00:03:28,400 --> 00:03:30,767 'Cause you need something to pair it with 87 00:03:30,767 --> 00:03:32,266 that's not gonna blow it out of the water. 88 00:03:32,266 --> 00:03:33,567 -[Scott] Correct. -[Eric] Yeah. 89 00:03:33,567 --> 00:03:34,900 Chef Emme, what are you building? 90 00:03:34,900 --> 00:03:36,700 Jicama and shrimp tacos. 91 00:03:36,700 --> 00:03:38,700 -Okay. -That's a good idea. Nice. 92 00:03:38,700 --> 00:03:40,266 [Emme] Jicama, it's really bland. 93 00:03:40,266 --> 00:03:42,967 I need flavor. That's all I'm about, 94 00:03:42,967 --> 00:03:45,400 bold soulful flavors. 95 00:03:45,400 --> 00:03:47,667 So, first, I'm making a jicama slaw 96 00:03:47,667 --> 00:03:52,667 with some red onion, cilantro, carrots, some vinegar, and olive oil. 97 00:03:52,667 --> 00:03:55,867 That is gonna bring crispy crunchy fresh texture. 98 00:03:55,867 --> 00:03:58,800 And then I'm also doing shrimp butter jicama. 99 00:03:58,800 --> 00:04:02,000 Emme brings so much flavor. It's a lot of technique, 100 00:04:02,000 --> 00:04:03,834 but it's also a lot of heart as well. 101 00:04:05,266 --> 00:04:08,200 [Emme] My cooking style is bold flavorful 102 00:04:08,200 --> 00:04:10,166 really soulful foods. 103 00:04:10,166 --> 00:04:13,467 I grew up watching my mom own her own catering business. 104 00:04:13,467 --> 00:04:15,266 And then when we moved to Seattle, 105 00:04:15,266 --> 00:04:18,467 my family opened up the first Brazilian restaurant in Seattle. 106 00:04:18,467 --> 00:04:21,567 And that has really shaped who I am today as a chef. 107 00:04:21,567 --> 00:04:24,900 I wanna bring my Afro-Brazilian flavors to the forefront 108 00:04:24,900 --> 00:04:28,000 and pay homage to my mom, my grandmas, 109 00:04:28,000 --> 00:04:29,834 and all my other ancestors. 110 00:04:31,600 --> 00:04:33,266 Chef Dane, how about you? What are you building? 111 00:04:33,266 --> 00:04:35,800 [Dane] I am making jicama scallops 112 00:04:35,800 --> 00:04:37,367 with a mango salsa. 113 00:04:37,367 --> 00:04:40,367 I'm trying to present them with something they've maybe never seen before. 114 00:04:40,367 --> 00:04:42,767 He's cutting the jicama like they're scallops 115 00:04:42,767 --> 00:04:44,900 and cooking them as if they are a scallop. 116 00:04:44,900 --> 00:04:46,700 -Very cool! -Pretty clever. 117 00:04:46,700 --> 00:04:48,533 -Modern and inventive. I love it. -[Eric] Yeah. 118 00:04:50,000 --> 00:04:52,667 [Dane] I am the executive chef of Grange Restaurant. 119 00:04:52,667 --> 00:04:55,367 We do farm-to-fork. I'm blessed to be in California, 120 00:04:55,367 --> 00:04:58,567 where the produce and high-quality proteins are bountiful. 121 00:04:58,567 --> 00:05:00,100 During my ten year at Grange, 122 00:05:00,100 --> 00:05:03,467 we received Michelin Plate Recognition three years in a row. 123 00:05:03,467 --> 00:05:05,166 I'm competing for my grandma, 124 00:05:05,166 --> 00:05:07,367 my mom, my wife, and my two daughters. 125 00:05:07,367 --> 00:05:10,233 And I'm sending them love as I take down Bobby Flay. 126 00:05:11,100 --> 00:05:12,000 Here we go. 127 00:05:12,000 --> 00:05:14,233 [Scott] 13 minutes left on the clock. 128 00:05:16,266 --> 00:05:17,867 Chef Emme, what's the word? 129 00:05:17,867 --> 00:05:19,000 Hi, Scott. 130 00:05:19,000 --> 00:05:20,800 -So you got the jicama. -I got the jicama. 131 00:05:20,800 --> 00:05:22,500 -And you boiled some of it. -And-- Yes. 132 00:05:22,500 --> 00:05:25,500 I boiled this jicama to make sure that it is nice and tender. 133 00:05:25,500 --> 00:05:29,600 So my first plan is to infuse it with some shrimp butter flavor. 134 00:05:29,600 --> 00:05:30,500 Giddy up. 135 00:05:30,500 --> 00:05:32,367 The head of the shrimp has so much flavor 136 00:05:32,367 --> 00:05:36,667 and that's really where all the flavor of my shrimp butter is gonna come from. 137 00:05:36,667 --> 00:05:39,500 Chef Dane, have you ever done this preparation with it before? 138 00:05:39,500 --> 00:05:42,500 I have not. But I've done it with a lot of other root vegetables. 139 00:05:42,500 --> 00:05:44,600 Once they start to caramelize, I flip 'em, 140 00:05:44,600 --> 00:05:45,700 give 'em a nice butter base, 141 00:05:45,700 --> 00:05:46,800 try to cook 'em all the way through. 142 00:05:46,800 --> 00:05:48,567 It sounds good, man. Good luck. 143 00:05:48,567 --> 00:05:50,867 Eleven minutes and thirty seconds. 144 00:05:50,867 --> 00:05:53,000 [Eric] My worry is that it's cut too thick, then. 145 00:05:53,000 --> 00:05:54,266 It's a root vegetable that's dense, 146 00:05:54,266 --> 00:05:56,867 so I wonder how much of that flavor is gonna penetrate 147 00:05:56,867 --> 00:05:58,367 -through that scallop I'm talkin' about. -[Scott] Yeah. 148 00:05:58,367 --> 00:06:01,467 [Dane] I wanna pair mango salsa with the jicama scallops 149 00:06:01,467 --> 00:06:02,667 to add some sweetness. 150 00:06:02,667 --> 00:06:06,867 I cut corn off the cob, dice my tomato, avocado, 151 00:06:06,867 --> 00:06:09,367 get it all into the bowl with the diced mango 152 00:06:09,367 --> 00:06:11,467 and a little bit more diced jicama. 153 00:06:11,467 --> 00:06:13,100 [Scott] Just six minutes left. 154 00:06:13,100 --> 00:06:15,467 [audience cheering] 155 00:06:15,467 --> 00:06:17,300 Chef Emme, what's goin' on? 156 00:06:17,300 --> 00:06:19,066 [Emme] I sauteed some shrimp. 157 00:06:19,066 --> 00:06:21,467 That head has a lot of like flavor. 158 00:06:21,467 --> 00:06:23,667 Totally. Tell me what else you have left for your, uh-- for your cook. 159 00:06:23,667 --> 00:06:25,367 -I have to do my tortillas. -Yup. 160 00:06:25,367 --> 00:06:28,767 I need to get that jicama that's in the boiling water out 161 00:06:28,767 --> 00:06:31,166 -and just saute it in the butter really quick. -Yup. 162 00:06:31,166 --> 00:06:32,667 -I'm feeling good. -Bringing it all together. 163 00:06:32,667 --> 00:06:33,667 All right, Chef. 164 00:06:33,667 --> 00:06:37,166 I have my tortilla and I got that nice char on it. 165 00:06:37,166 --> 00:06:38,767 So you get a little bit of smokiness 166 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. 168 00:06:43,066 --> 00:06:45,400 So we're almost there. I'm just trying to finish it in the butter 169 00:06:45,400 --> 00:06:46,400 so it gets nice and juicy. 170 00:06:46,400 --> 00:06:48,100 Is that butter flavored, by any chance? 171 00:06:48,100 --> 00:06:51,767 No, it's not. I didn't wanna overpower the flavor of the jicama. 172 00:06:51,767 --> 00:06:53,266 [Eric] We have a mango salsa. 173 00:06:53,266 --> 00:06:55,166 Took one out of Bobby Flay's book for this one. 174 00:06:55,166 --> 00:06:57,000 All right, man. Looks good. All right, guys. 175 00:06:57,000 --> 00:06:58,567 [Scott] Only two minutes to go. 176 00:07:00,600 --> 00:07:04,567 You know, sauteing that jicama in that extraction of shrimp flavor, 177 00:07:04,567 --> 00:07:05,700 what a great idea. 178 00:07:05,700 --> 00:07:06,967 Such a really smart idea. 179 00:07:06,967 --> 00:07:09,100 It gives a whole complexity to the jicama. 180 00:07:09,100 --> 00:07:10,867 [Emme] It is a flavor bomb. 181 00:07:10,867 --> 00:07:12,066 It tastes like shrimp. 182 00:07:12,066 --> 00:07:14,767 You got the nice tender texture of the jicama. 183 00:07:14,767 --> 00:07:19,767 But I think it's missing something a little creamy, smoky and acidic. 184 00:07:19,767 --> 00:07:23,300 So I'm gonna make a super quick paprika lime crema. 185 00:07:23,300 --> 00:07:25,500 [Bobby] 45 seconds. 186 00:07:25,500 --> 00:07:27,767 [Dane] I put two jicama scallops on each plate 187 00:07:27,767 --> 00:07:30,734 and a nice dollop of mango salsa... 188 00:07:31,266 --> 00:07:34,367 [all] Ten, nine, eight... 189 00:07:34,367 --> 00:07:36,200 [Dane] ...and garnish with hydro cress. 190 00:07:36,200 --> 00:07:40,800 [all] ...five, four, three, two, one! 191 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 194 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. 196 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. 198 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. 221 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. 236 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!