1 00:00:00,567 --> 00:00:01,800 I'm Bobby Flay. 2 00:00:01,800 --> 00:00:03,567 Each week one brave chef 3 00:00:03,567 --> 00:00:05,500 will try to take me down in my house. 4 00:00:05,500 --> 00:00:08,166 -This is my show. -Today it is. Tomorrow, who knows? 5 00:00:08,166 --> 00:00:09,567 -Ooh! -Trash talking. 6 00:00:09,567 --> 00:00:12,767 This culinary battle is gonna shake down in two rounds. 7 00:00:12,767 --> 00:00:16,100 Round one, to get to me two contenders have to go through each other 8 00:00:16,100 --> 00:00:18,266 using an ingredient of my choice. 9 00:00:18,266 --> 00:00:19,667 It's do or die, Bobby. 10 00:00:19,667 --> 00:00:21,867 [Bobby] Two people that know me well will decide 11 00:00:21,867 --> 00:00:23,467 who's got the skills to beat me. 12 00:00:23,467 --> 00:00:24,367 Yeah! 13 00:00:24,367 --> 00:00:26,000 [Bobby] Round two, I go head to head 14 00:00:26,000 --> 00:00:27,867 -with the winning contender. -Let's go! 15 00:00:27,867 --> 00:00:31,000 It's their turn to surprise me with their signature dish. 16 00:00:31,000 --> 00:00:32,400 -What? -[screams] 17 00:00:32,400 --> 00:00:33,567 Don't try this at home. 18 00:00:33,567 --> 00:00:36,100 I know you did it, Bobby! 19 00:00:36,100 --> 00:00:38,700 -[Bobby] Bottom line... -You're gonna run out of time! 20 00:00:38,700 --> 00:00:40,333 ...everyone's out to beat me. 21 00:00:44,567 --> 00:00:45,767 I hope you're in my corner 22 00:00:45,767 --> 00:00:48,867 because tonight's hosts are here to knock me out. 23 00:00:48,867 --> 00:00:50,567 Please welcome from Food Network, 24 00:00:50,567 --> 00:00:53,233 Michael Voltaggio and Damaris Phillips. 25 00:00:55,100 --> 00:00:57,734 [grunting] 26 00:01:03,667 --> 00:01:04,734 Oh! 27 00:01:06,900 --> 00:01:08,100 Knock out. 28 00:01:08,100 --> 00:01:09,467 Been going to the gym lately, huh? 29 00:01:09,467 --> 00:01:11,567 -Oh, this old thing? -[laughs] 30 00:01:11,567 --> 00:01:13,200 So, have you guys worked together before? 31 00:01:13,200 --> 00:01:15,100 -Never here. -We've spent a lot of time together. 32 00:01:15,100 --> 00:01:16,100 -We're friends. -[Michael] Yeah. 33 00:01:16,100 --> 00:01:17,467 Do you think that you could compete 34 00:01:17,467 --> 00:01:18,667 on Triple Threat? 35 00:01:18,667 --> 00:01:20,600 You have to go up against one of the Titans, 36 00:01:20,600 --> 00:01:21,867 Michael, Brooke or Tiffany. 37 00:01:21,867 --> 00:01:22,800 I would lose. 38 00:01:22,800 --> 00:01:24,266 -[all laughing] -I mean-- 39 00:01:24,266 --> 00:01:26,266 -In that case you're invited for Triple Threat. -You're invited. 40 00:01:26,266 --> 00:01:27,266 -I mean-- -Please come. 41 00:01:27,266 --> 00:01:28,600 But you've, you've won in this kitchen. 42 00:01:28,600 --> 00:01:30,367 -Twice. -Tuna noodle casserole. 43 00:01:30,367 --> 00:01:34,166 -Tuna noodle casserole. -And then Holiday, she and I were teamed up. 44 00:01:34,166 --> 00:01:36,100 That might've been my funnest moment in this kitchen. 45 00:01:36,100 --> 00:01:37,166 [both laughing] 46 00:01:37,166 --> 00:01:38,567 But you guys aren't on the same team tonight. 47 00:01:38,567 --> 00:01:39,500 [Bobby] No, we're not. 48 00:01:39,500 --> 00:01:40,667 You have any strategy tonight? 49 00:01:40,667 --> 00:01:43,300 We plan to get in your head, 50 00:01:43,300 --> 00:01:48,300 chat you up, dance you up, dress you up, knock you up... 51 00:01:48,300 --> 00:01:50,266 -Wait, what? -Sorry, no. 52 00:01:50,266 --> 00:01:51,567 [all laughing] 53 00:01:51,567 --> 00:01:54,000 -[Michael] You know, all that. Whatever she said. -[Bobby] Okay. 54 00:01:54,000 --> 00:01:56,100 You guys have any chefs coming out here tonight or what? 55 00:01:56,100 --> 00:01:57,300 [Michael] Let's go. 56 00:01:57,300 --> 00:01:59,600 You have a few things in common with our first contender, 57 00:01:59,600 --> 00:02:01,467 you both crush south-western cuisine 58 00:02:01,467 --> 00:02:03,000 and you both run marathons. 59 00:02:03,000 --> 00:02:07,834 From Albuquerque, New Mexico, Executive Chef Marc Quinones. 60 00:02:08,300 --> 00:02:11,634 [Damaris] Yeah! [cheers] 61 00:02:13,800 --> 00:02:16,567 Our next contender, he too is an avid runner 62 00:02:16,567 --> 00:02:19,000 and also Marc's protegee. 63 00:02:19,000 --> 00:02:20,400 What? 64 00:02:20,400 --> 00:02:22,834 -Oh, they're going up against each other? -Yes! 65 00:02:23,567 --> 00:02:25,800 Also from Albuquerque, New Mexico. 66 00:02:25,800 --> 00:02:28,000 It's Executive Chef Bryan Romero. 67 00:02:28,000 --> 00:02:29,033 [Michael] Yeah. 68 00:02:29,667 --> 00:02:31,166 Oh, what's up man? 69 00:02:31,166 --> 00:02:33,634 -[Damaris] Okay. -[Michael] Oh, the tension tonight. 70 00:02:34,800 --> 00:02:35,767 Good luck. 71 00:02:35,767 --> 00:02:36,834 Oh, that's really nice. 72 00:02:41,467 --> 00:02:43,166 -Marc, Bryan, what's going on? -What's going on, chef? 73 00:02:43,166 --> 00:02:44,767 You don't want the student to come in and beat the teacher 74 00:02:44,767 --> 00:02:46,667 -or anything like that right? -No. No, it's not gonna happen. 75 00:02:46,667 --> 00:02:48,100 -You think you can beat him? -Absolutely. 76 00:02:48,100 --> 00:02:51,266 Wow. All right. I'm gonna give you an ingredient of my choice 77 00:02:51,266 --> 00:02:53,667 and you must make that the star of your dish. 78 00:02:53,667 --> 00:02:57,500 And that ingredient is black soybeans. 79 00:02:57,500 --> 00:02:59,467 -[all exclaiming] -Wow. Okay. All right. 80 00:02:59,467 --> 00:03:01,166 What is this? 81 00:03:01,166 --> 00:03:05,200 I've used black beans but I've never really used a black soybean before. 82 00:03:05,200 --> 00:03:06,767 All right, 20 minutes on the clock. 83 00:03:06,767 --> 00:03:09,600 Time to cook up some mean, lean, black soybean. 84 00:03:09,600 --> 00:03:10,667 [bell dinging] 85 00:03:10,667 --> 00:03:13,033 [all cheering] 86 00:03:15,600 --> 00:03:17,567 All right, so we have the mentor and the student, 87 00:03:17,567 --> 00:03:18,900 we have black soya beans... 88 00:03:18,900 --> 00:03:22,467 They're native to Asia but they're smaller than yellow soybeans. 89 00:03:22,467 --> 00:03:24,266 [Damaris] Mm-hmm. You can treat 'em like a black bean 90 00:03:24,266 --> 00:03:26,200 or you can treat 'em like a nut. 91 00:03:26,200 --> 00:03:27,767 -Yeah, if you like-- -Leave 'em a little crunchier. 92 00:03:27,767 --> 00:03:29,300 Yeah, they taste almost like walnuts. 93 00:03:29,300 --> 00:03:30,700 Would you make an Asian dish with these? 94 00:03:30,700 --> 00:03:33,100 I would probably make a black bean burger out of it. 95 00:03:33,100 --> 00:03:35,266 -[exclaims] -I think chili is a great idea too. 96 00:03:35,266 --> 00:03:36,567 You can add a lot of fun flavors. 97 00:03:36,567 --> 00:03:38,767 Especially 'cause sometimes they can be a little mushy 98 00:03:38,767 --> 00:03:40,100 -or a little too firm. -Yeah. 99 00:03:40,100 --> 00:03:41,367 We have canned beans 100 00:03:41,367 --> 00:03:43,266 and then soaked, un-cooked beans. 101 00:03:43,266 --> 00:03:45,200 I think canned is the better choice. 102 00:03:45,200 --> 00:03:46,567 Like, they're already cooked, use 'em. 103 00:03:46,567 --> 00:03:47,700 Hey Marc, what are you making? 104 00:03:47,700 --> 00:03:49,767 I'm making a black bean toast. 105 00:03:49,767 --> 00:03:50,767 [laughs smugly] 106 00:03:50,767 --> 00:03:51,867 What's interesting though is 107 00:03:51,867 --> 00:03:53,967 Bryan is cutting bread up on his side right now. 108 00:03:53,967 --> 00:03:56,100 Bryan, are you making a toast as well, chef? 109 00:03:56,100 --> 00:03:58,200 -I am. -[Michael] Oh, this is getting good. 110 00:03:58,200 --> 00:03:59,900 -[Damaris] What? -This is getting good. 111 00:03:59,900 --> 00:04:02,266 The tale of two toast here. 112 00:04:02,266 --> 00:04:04,000 I'm Puerto Rican-Dominican from New York 113 00:04:04,000 --> 00:04:07,467 and I can, I can impart those strong Spanish flavors 114 00:04:07,467 --> 00:04:08,800 into these black soybeans... 115 00:04:08,800 --> 00:04:12,300 Like serrano chili, cumin, orange and lime and vinegar. 116 00:04:12,300 --> 00:04:13,967 I know I'm gonna have this in the bag. 117 00:04:13,967 --> 00:04:17,667 So I'm gonna go ahead and make a bacon black soybean toast 118 00:04:17,667 --> 00:04:20,000 with black soybean salad on top. 119 00:04:20,000 --> 00:04:22,367 He did start with the soaked beans. 120 00:04:22,367 --> 00:04:24,100 I don't know if the beans are gonna get done in time. 121 00:04:24,100 --> 00:04:25,767 Fresh beans have to be soaked 122 00:04:25,767 --> 00:04:27,600 and then you have to cook 'em down for a while... 123 00:04:27,600 --> 00:04:31,767 You know, but I need to showcase the unique texture of the black soybean because 124 00:04:31,767 --> 00:04:34,367 if I can get these to be al dente, that's a rock. 125 00:04:34,367 --> 00:04:36,367 If not I'm toast. [laughs] Oh, did you get that? 126 00:04:36,367 --> 00:04:38,033 Feeling good. Feeling good. 127 00:04:39,300 --> 00:04:41,767 I've been cooking professionally since I was 14 years old. 128 00:04:41,767 --> 00:04:43,500 Fast food all the way to fine dining 129 00:04:43,500 --> 00:04:45,367 and everything in between. 130 00:04:45,367 --> 00:04:47,100 Today I'm the executive chef 131 00:04:47,100 --> 00:04:49,300 of Hotel Chaco in old town Albuquerque 132 00:04:49,300 --> 00:04:51,100 and when I met Chef Bryan, 133 00:04:51,100 --> 00:04:54,200 he came looking for a job as a line cook and I hired him on the spot. 134 00:04:54,200 --> 00:04:56,467 I got so much love for my man Bryan. 135 00:04:56,467 --> 00:04:58,333 But he's not stepping in my way today. 136 00:04:59,667 --> 00:05:01,900 I hadn't had this ingredient before 137 00:05:01,900 --> 00:05:04,400 so my plan is treat it like a normal black bean 138 00:05:04,400 --> 00:05:06,400 and pair it with Mexican flavors. 139 00:05:06,400 --> 00:05:07,400 So I'm gonna make 140 00:05:07,400 --> 00:05:09,166 black soybean and avocado toast 141 00:05:09,166 --> 00:05:11,400 with a black soybean jalapeno salsa. 142 00:05:11,400 --> 00:05:14,500 I'm making a puree with canned black soybean 143 00:05:14,500 --> 00:05:17,166 and some guajillo, brings a nice smokiness. 144 00:05:17,166 --> 00:05:19,400 Bryan, how do you feel about going against Chef Marc? 145 00:05:19,400 --> 00:05:21,367 -He's not your boss today? -He's... [laughs] 146 00:05:21,367 --> 00:05:22,567 He's my friend. 147 00:05:23,100 --> 00:05:24,567 [all exclaiming] 148 00:05:24,567 --> 00:05:27,233 -Do you wanna beat you friend today, chef? -Yes, I would love that. 149 00:05:29,367 --> 00:05:32,000 [Bryan] I was born and raised on the south side of Albuquerque. 150 00:05:32,000 --> 00:05:34,100 I was always into painting and drawing 151 00:05:34,100 --> 00:05:36,000 and when I started cooking with Chef Marc, 152 00:05:36,000 --> 00:05:37,867 I discovered food as art 153 00:05:37,867 --> 00:05:40,867 and today I am the executive chef at the Crowne Plaza 154 00:05:40,867 --> 00:05:42,767 in Albuquerque, New Mexico. 155 00:05:42,767 --> 00:05:45,467 Everybody back in Albuquerque knows that Marc is the man 156 00:05:45,467 --> 00:05:47,867 so beating Marc and Bobby would be huge 157 00:05:47,867 --> 00:05:49,367 to prove my skillset. 158 00:05:49,367 --> 00:05:50,867 So here we go. 159 00:05:50,867 --> 00:05:53,767 I'm gonna go get the tea. 16 minutes chefs. 160 00:05:53,767 --> 00:05:55,100 [all cheering] 161 00:05:55,100 --> 00:05:56,266 I like how Marc just left. 162 00:05:56,266 --> 00:05:57,567 He's like, "Oh, here he comes." 163 00:05:57,567 --> 00:05:58,867 -How are you doing, chef? -What do you got, chef? 164 00:05:58,867 --> 00:06:00,667 Serrano peppers, bacon, cumin... 165 00:06:00,667 --> 00:06:02,100 [Michael] So how do you put this all together? 166 00:06:02,100 --> 00:06:03,667 I'm gonna puree a little bit of that, 167 00:06:03,667 --> 00:06:04,800 save some of it for the top. 168 00:06:04,800 --> 00:06:06,000 -Nice, chef. -[Marc] Thank you so much, chef. 169 00:06:06,000 --> 00:06:07,266 -An honor. -[Michael] Nice. 170 00:06:07,266 --> 00:06:09,967 All right, Chef. You've already got some puree. 171 00:06:09,967 --> 00:06:12,400 [Bryan] I have some guajillo chili with the black bean. 172 00:06:12,400 --> 00:06:13,967 [Michael] Radish? How does that get into the dish? 173 00:06:13,967 --> 00:06:15,800 I'm gonna make a pico for the top. 174 00:06:15,800 --> 00:06:18,000 So like, raw, light vegetables on the top. 175 00:06:18,000 --> 00:06:20,300 -Some texture. -Yeah, yeah. Some avocado as well. Yes. 176 00:06:20,300 --> 00:06:22,667 All right. Little under 13 minutes left to go. 177 00:06:22,667 --> 00:06:23,934 [Marc] Heard, chef. 178 00:06:25,000 --> 00:06:26,266 I feel like they're both a little bit nervous 179 00:06:26,266 --> 00:06:28,367 because they've got something to prove to each other 180 00:06:28,367 --> 00:06:30,100 before they get a chance to go against Bobby. 181 00:06:30,100 --> 00:06:32,767 Marc is cooking the beans down with some bacon. 182 00:06:32,767 --> 00:06:34,867 He's gonna blend that up and then take the rest of it 183 00:06:34,867 --> 00:06:36,066 to garnish the top of it. 184 00:06:36,066 --> 00:06:39,100 But Bryan's going with, like, a fresh, raw vegetable salad 185 00:06:39,100 --> 00:06:40,400 that'll go on top as well. 186 00:06:40,400 --> 00:06:42,967 I'm gonna go see if I can spice some things up. 187 00:06:42,967 --> 00:06:44,767 Eight minutes y'all. 188 00:06:44,767 --> 00:06:45,767 Hey there, how's it going, Bryan? 189 00:06:45,767 --> 00:06:47,000 -Good. How are you? -Doing great. 190 00:06:47,000 --> 00:06:48,367 -Can I try that? -Yeah. 191 00:06:48,367 --> 00:06:51,600 -[Damaris] What do you have in there? -Cilantro, fresnos, tomatoes, 192 00:06:51,600 --> 00:06:53,000 -onions... -[Damaris] Lovely. 193 00:06:53,000 --> 00:06:54,367 -Yeah. -It really is very fresh. 194 00:06:54,367 --> 00:07:00,166 -Thank you. -Who thinks Bryan is going to destroy his mentor tonight? 195 00:07:00,567 --> 00:07:02,800 [all cheering] 196 00:07:02,800 --> 00:07:04,600 -Taste that. Taste the flavors. -[Damaris] Okay. I'm going to. 197 00:07:04,600 --> 00:07:07,467 -Okay, I'm going to. He's excited. Okay. -[all laughing] 198 00:07:07,467 --> 00:07:09,133 -[Marc] These aren't quite there yet. -Okay. 199 00:07:10,367 --> 00:07:11,567 They need a little bit more time 200 00:07:11,567 --> 00:07:13,500 but the flavor is absolutely delicious. 201 00:07:13,500 --> 00:07:16,166 -Thank you so much. -[Damaris] Just two minutes to go. 202 00:07:16,166 --> 00:07:18,066 I have to get my puree going immediately. 203 00:07:18,066 --> 00:07:20,667 At this point it's like, this is the best it's gonna be. 204 00:07:20,667 --> 00:07:23,266 I take the bread, hit it with the puree first, 205 00:07:23,266 --> 00:07:26,567 layer of avocado and then my black bean salsa. 206 00:07:26,567 --> 00:07:27,567 [Michael] 45 seconds. 207 00:07:27,567 --> 00:07:29,000 Let's step on there y'all. 208 00:07:29,000 --> 00:07:31,667 I get my toast, I'm adding black bean puree to that, 209 00:07:31,667 --> 00:07:34,400 the al dente soybeans on top... 210 00:07:34,400 --> 00:07:35,734 15 seconds. 211 00:07:36,400 --> 00:07:38,467 -[groans] -[Damaris] Oh, my God. 212 00:07:38,467 --> 00:07:40,266 [all counting] Ten, nine, eight... 213 00:07:40,266 --> 00:07:43,500 -[Bryan] I'm adding tortilla chips for texture... -[all] ...seven, six... 214 00:07:43,500 --> 00:07:45,166 -[Marc] I'm adding cotija cheese... -[all] ...five, four... 215 00:07:45,166 --> 00:07:47,166 [Marc] Cilantro for that herbaceousness. 216 00:07:47,166 --> 00:07:48,567 [all counting] ...one! 217 00:07:48,567 --> 00:07:50,400 -[bell dings] -[all cheering] 218 00:07:50,400 --> 00:07:52,166 I didn't think we were getting food on the plate from Marc at all. 219 00:07:52,166 --> 00:07:53,467 I didn't either. 220 00:07:54,500 --> 00:07:57,066 Everything looks beautiful and it tastes great 221 00:07:57,066 --> 00:07:59,300 so I feel confident that I can take down Marc. 222 00:07:59,300 --> 00:08:01,600 The apple doesn't fall far from the tree. 223 00:08:01,600 --> 00:08:03,767 Bryan made black soybean sauce as well 224 00:08:03,767 --> 00:08:05,066 but it's just not gonna beat mine. 225 00:08:09,700 --> 00:08:11,000 Marc and Bryan, was that hard 226 00:08:11,000 --> 00:08:12,567 for you guys to go against each other? 227 00:08:12,567 --> 00:08:13,767 There was emotions involved. 228 00:08:13,767 --> 00:08:15,200 I think so highly of Chef Bryan. 229 00:08:15,200 --> 00:08:17,000 [Bryan] I know how great of a chef he is 230 00:08:17,000 --> 00:08:19,000 so I have to just put out something good. 231 00:08:19,000 --> 00:08:20,667 Chef Marc, tell us what you made. 232 00:08:20,667 --> 00:08:23,066 I did a bacon, black soybean toast 233 00:08:23,066 --> 00:08:25,634 with a warm black soybean salad. 234 00:08:27,667 --> 00:08:31,200 The orange flavors and the heat are absolutely lovely. 235 00:08:31,200 --> 00:08:34,367 The soybeans on the top, they're under-done beans 236 00:08:34,367 --> 00:08:38,066 but I get oddly addicted to the, like, kinda, chewiness. 237 00:08:38,066 --> 00:08:41,166 As you eat them, the texture becomes more forgiving. 238 00:08:41,166 --> 00:08:43,300 You showed us that you understood the ingredient 239 00:08:43,300 --> 00:08:46,367 -but I didn't get a lot of that puree on the toast... -Yes, chef. 240 00:08:46,367 --> 00:08:48,000 All right, Chef Bryan, what did you make? 241 00:08:48,000 --> 00:08:51,300 Black bean avocado toast, black bean guajillo puree 242 00:08:51,300 --> 00:08:53,667 and a black soybean jalapeno salsa. 243 00:08:53,667 --> 00:08:55,800 You deliver on all of those flavors 244 00:08:55,800 --> 00:08:57,000 that you're expecting 245 00:08:57,000 --> 00:08:59,266 when you see a black bean salsa. 246 00:08:59,266 --> 00:09:01,100 [Michael] You have freshness, you've got acid... 247 00:09:01,100 --> 00:09:04,266 I like the raw vegetables but I could see how nervous 248 00:09:04,266 --> 00:09:05,667 you were in a lot of your knife cuts. 249 00:09:05,667 --> 00:09:08,567 Those little things when you're making a dish this simple, 250 00:09:08,567 --> 00:09:10,200 can throw it off just a little bit. 251 00:09:10,200 --> 00:09:11,734 So we need just a minute to discuss. 252 00:09:12,867 --> 00:09:14,667 [Marc] I'm so nervous right now. 253 00:09:14,667 --> 00:09:16,100 I didn't come all this way 254 00:09:16,100 --> 00:09:18,100 to not go down with Bobby Flay. 255 00:09:18,100 --> 00:09:21,533 The chef moving forward is Chef... 256 00:09:22,166 --> 00:09:23,166 Marc. 257 00:09:23,467 --> 00:09:25,934 [all cheering] 258 00:09:29,367 --> 00:09:33,200 I got a chance to compete against one of my closest friends... 259 00:09:33,200 --> 00:09:34,300 Thank you. 260 00:09:34,300 --> 00:09:35,533 It was a win for me. 261 00:09:36,100 --> 00:09:37,700 You won because you understood 262 00:09:37,700 --> 00:09:39,266 the ingredient that you were working with. 263 00:09:39,266 --> 00:09:40,967 You gotta leave those nerves in Round one 264 00:09:40,967 --> 00:09:42,667 -and you need to beat Bobby Flay. -Yes, chef. 265 00:09:42,667 --> 00:09:44,200 -What are you gonna do? -I'm gonna beat Bobby Flay. 266 00:09:44,200 --> 00:09:47,433 -[Damaris] Yeah! -[all cheering] 267 00:09:53,000 --> 00:09:54,266 All right, chef. Congratulations. 268 00:09:54,266 --> 00:09:57,000 Uh, what are we cooking tonight? What's your signature dish? 269 00:09:57,000 --> 00:09:59,233 My signature dish is... 270 00:10:00,266 --> 00:10:01,767 shrimp tostones. 271 00:10:01,767 --> 00:10:04,200 -[all exclaiming] -I love it. 272 00:10:04,200 --> 00:10:06,100 Bobby is feeling confident. 273 00:10:06,100 --> 00:10:08,800 Which, Marc, means you really need to bring it in Round two. 274 00:10:08,800 --> 00:10:09,767 I'm ready to go. 275 00:10:09,767 --> 00:10:11,467 I mean, I grew up in tostones. 276 00:10:11,467 --> 00:10:13,467 I mean, that's what we eat, you know? So... 277 00:10:13,467 --> 00:10:15,266 -They call me Bobby Tostones, you know? -No, they don't. 278 00:10:15,266 --> 00:10:16,567 Bobby Tostones, never heard of that. 279 00:10:16,567 --> 00:10:18,266 -[Michael] That's his name on the box. -Get out of here. 280 00:10:18,266 --> 00:10:20,700 I mean, on that note, 45 minutes on the clock 281 00:10:20,700 --> 00:10:22,066 and your time starts now. 282 00:10:22,066 --> 00:10:23,934 [all cheering] 283 00:10:26,767 --> 00:10:28,467 [Michael] All right, shrimp tostones, 284 00:10:28,467 --> 00:10:31,567 plantains that are pressed fried, re-fried... 285 00:10:31,567 --> 00:10:33,567 Yeah, super crispy on the outside 286 00:10:33,567 --> 00:10:37,400 with a little bit of light fluffy starch center. 287 00:10:37,400 --> 00:10:39,567 [Michael] The shrimp can go any way the chef decides to go 288 00:10:39,567 --> 00:10:41,800 but traditionally you're gonna have some kind of salsa, 289 00:10:41,800 --> 00:10:43,166 some kind of creme. 290 00:10:43,166 --> 00:10:45,567 [Damaris] It'll be interesting to see if we're getting the flavors 291 00:10:45,567 --> 00:10:46,900 that you see in the Caribbean 292 00:10:46,900 --> 00:10:50,867 or if Marc is gonna bring a Puerto Rico into the south-west. 293 00:10:50,867 --> 00:10:53,266 Marc, why this dish against Bobby Flay? 294 00:10:53,266 --> 00:10:55,367 This is a love song to my mother. That's why. 295 00:10:55,367 --> 00:10:56,667 Oh... 296 00:10:56,667 --> 00:10:58,667 [Marc] I've been eating tostones forever. 297 00:10:58,667 --> 00:11:00,767 I do it the way my mother taught me how to do it, 298 00:11:00,767 --> 00:11:03,266 with chile pequin adobo rub shrimp 299 00:11:03,266 --> 00:11:05,900 and the most amazing garlic mojo sauce. 300 00:11:05,900 --> 00:11:09,867 Bobby, don't look over at Marc's kitchen to see how to handle the tostones. 301 00:11:09,867 --> 00:11:12,500 -Get out of here, Bobby. -[all laughing] 302 00:11:12,500 --> 00:11:14,000 [Bobby] I've made tostones many times. 303 00:11:14,000 --> 00:11:15,700 I'm gonna do somethings that are traditional 304 00:11:15,700 --> 00:11:17,467 but somethings that are a little bit more modern. 305 00:11:17,467 --> 00:11:21,400 So I'm making spice crusted and garlic shrimp tostones 306 00:11:21,400 --> 00:11:23,000 with an avocado corn relish 307 00:11:23,000 --> 00:11:24,467 and pickled shallots. 308 00:11:24,467 --> 00:11:26,800 I bet you $15 309 00:11:26,800 --> 00:11:28,266 that Bobby's gonna have 310 00:11:28,266 --> 00:11:30,266 some kind of a pickled red onion. 311 00:11:30,266 --> 00:11:31,867 He's peeling shallots as we speak. 312 00:11:31,867 --> 00:11:33,500 [Damaris] It's gonna be, like, granadine, 313 00:11:33,500 --> 00:11:35,467 -red wine vinegar... -Tangerine juice. 314 00:11:35,467 --> 00:11:37,567 Yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah... 315 00:11:37,567 --> 00:11:39,567 -[crowd laughs] -What's that, bestie? 316 00:11:39,567 --> 00:11:42,166 -You don't know my recipes. -[all laughing] 317 00:11:42,166 --> 00:11:44,066 The pickled shallots' gonna add, like, little bit of 318 00:11:44,066 --> 00:11:45,567 refreshing crunch to it 319 00:11:45,567 --> 00:11:46,967 and the sweet and sour idea 320 00:11:46,967 --> 00:11:48,800 really goes with the plantains. 321 00:11:48,800 --> 00:11:52,000 -Predictable but effective. -Super effective. 322 00:11:52,000 --> 00:11:54,100 [Damaris] Hey Marc, what's that chili you have there? 323 00:11:54,100 --> 00:11:58,266 Chile pequin. When you toast it, it kinda has fruity elements to it. 324 00:11:58,266 --> 00:12:01,400 [Damaris] So Bryan has actually joined us in the arena. 325 00:12:01,400 --> 00:12:03,967 -He's there to cheer on his friend Marc. -Go Chef! 326 00:12:03,967 --> 00:12:06,500 [all cheering] 327 00:12:06,500 --> 00:12:10,266 [Marc] I begin to work on my chili pequin adobo rub for the shrimp. 328 00:12:10,266 --> 00:12:13,500 It's what Puerto Ricans do. We use adobo. Adobo, baby. 329 00:12:13,500 --> 00:12:15,367 It's spicy, it's garlic-y... 330 00:12:16,000 --> 00:12:17,400 36 minutes, chefs. 331 00:12:17,400 --> 00:12:18,567 [all cheering] 332 00:12:18,567 --> 00:12:20,567 All right, Marc, what's the deal here? 333 00:12:20,567 --> 00:12:22,600 The deal right now, chef, is you gotta clean the shrimp 334 00:12:22,600 --> 00:12:24,066 and then we gotta dry rub it. 335 00:12:24,066 --> 00:12:26,100 This is about the platano in the end. 336 00:12:26,100 --> 00:12:28,800 What's the trick to, like, the crunchiest tostones? 337 00:12:28,800 --> 00:12:30,500 For me, a little bit of a thicker cut 338 00:12:30,500 --> 00:12:31,900 and the proper smash. 339 00:12:31,900 --> 00:12:35,000 Marc, you have to talk and cook at the same time. 340 00:12:35,000 --> 00:12:37,800 -He's just so, like... -Michael, you have to get out of there. 341 00:12:37,800 --> 00:12:39,400 -One or the other, okay? -He's giving us a demo right now. 342 00:12:39,400 --> 00:12:41,100 [sighs in relief] 343 00:12:41,100 --> 00:12:43,867 -All right, chef, you've made this before. -[Bobby] Yeah. 344 00:12:43,867 --> 00:12:46,000 I'm gonna cook the shrimp in this oil 345 00:12:46,000 --> 00:12:48,667 which is avocado oil, garlic and fresno chilis. 346 00:12:48,667 --> 00:12:50,567 And then how are you doing your actual tostones? 347 00:12:50,567 --> 00:12:53,867 -I'm gonna crush 'em with a... -Any seasoning or rub or anything? 348 00:12:53,867 --> 00:12:54,967 ...with the back of a pan. 349 00:12:55,667 --> 00:12:56,867 I'm not using a tosto-- 350 00:12:57,567 --> 00:12:59,000 You got a tostonera over there? 351 00:12:59,000 --> 00:13:01,300 No, chef. The right way to do it is not with a tostonera. 352 00:13:01,300 --> 00:13:03,000 It's with the-- You know, you know how you do it? 353 00:13:03,000 --> 00:13:04,266 -[Damaris] No! Don't teach him! -With the back of a-- 354 00:13:04,266 --> 00:13:05,867 [all screaming] 355 00:13:05,867 --> 00:13:08,166 -Nah, it's okay. -Teach me all your tricks. 356 00:13:08,166 --> 00:13:09,266 I'm busy, chef. 357 00:13:09,266 --> 00:13:10,567 [all laughing] 358 00:13:10,567 --> 00:13:12,300 Just under 29 minutes y'all. 359 00:13:12,300 --> 00:13:13,567 [all cheering] 360 00:13:13,567 --> 00:13:15,900 So Marc is going extremely traditional. 361 00:13:15,900 --> 00:13:17,467 Marc's going with a dry rub. 362 00:13:17,467 --> 00:13:19,066 Bobby made this fragrant oil 363 00:13:19,066 --> 00:13:20,767 that he's gonna cook the shrimp in. 364 00:13:20,767 --> 00:13:22,867 I think Bobby's is gonna be a little bit more modern, 365 00:13:22,867 --> 00:13:24,266 -a little bit more of a twist... -[Damaris] Yes. 366 00:13:24,266 --> 00:13:25,767 Bobby, what are those, right there? 367 00:13:25,767 --> 00:13:28,667 -[Bobby] These are avocados. -[Damaris] And how do you get the pit out? 368 00:13:28,667 --> 00:13:31,133 -Like that. -[Damaris] Okay careful in your hand and everything. 369 00:13:31,767 --> 00:13:34,867 Okay. What else do you do? 370 00:13:34,867 --> 00:13:36,800 -He's like, "Shut up, Damaris." -[Damaris] I know. 371 00:13:36,800 --> 00:13:38,166 I'm already in his head you all. 372 00:13:38,166 --> 00:13:39,800 I'm in there. 373 00:13:39,800 --> 00:13:42,667 Marc's already started treating the plantain 374 00:13:42,667 --> 00:13:43,867 so the skins come off. 375 00:13:43,867 --> 00:13:48,066 I do not see Bobby handling the plantains at all. 376 00:13:48,066 --> 00:13:50,367 If you don't steam 'em and get the skin to release, 377 00:13:50,367 --> 00:13:51,867 they're hard to peel. 378 00:13:51,867 --> 00:13:52,967 I think Bobby could've been 379 00:13:52,967 --> 00:13:55,166 a little too confident in this round. 380 00:13:55,166 --> 00:13:56,734 Maybe we're about to find out. 381 00:14:01,500 --> 00:14:02,667 Marc, how we looking, chef? 382 00:14:02,667 --> 00:14:05,000 -Amazing, chef. -We gotta touch those plantains soon. 383 00:14:05,000 --> 00:14:07,066 -Yes, chef. -Bobbo, you've got plenty of time. 384 00:14:07,066 --> 00:14:09,100 No need to even worry about those plantains. 385 00:14:09,100 --> 00:14:10,266 [audience laughing] 386 00:14:10,266 --> 00:14:12,767 I put them in water just to help separate the skin 387 00:14:12,767 --> 00:14:14,800 and then I'm gonna build my avocado relish. 388 00:14:14,800 --> 00:14:16,767 I get my corn, serrano chilis, 389 00:14:16,767 --> 00:14:17,700 I'm gonna put some creme fraiche 390 00:14:17,700 --> 00:14:20,100 to give it some creamy texture. 391 00:14:20,100 --> 00:14:23,967 Okay, before I step in here, we are not gonna stop cooking 392 00:14:23,967 --> 00:14:25,100 while we're talking, okay? 393 00:14:25,100 --> 00:14:27,367 -Taste that fresh adobo. -Okay, okay. I gotta taste. 394 00:14:31,100 --> 00:14:32,767 Ooh! Delicious! 395 00:14:33,600 --> 00:14:35,767 Okay. Oh, sorry. 396 00:14:35,767 --> 00:14:37,367 Yeah, get crazy with that seasoning 397 00:14:37,367 --> 00:14:39,500 'cause you know-- Okay, don't, don't leave it in the bowl. 398 00:14:39,500 --> 00:14:41,834 Okay. Bryan... 399 00:14:45,066 --> 00:14:47,166 -What are you tasting? -I taste a winner. 400 00:14:47,166 --> 00:14:48,900 -Yeah. -[all laughing] 401 00:14:48,900 --> 00:14:49,967 [all cheering] 402 00:14:49,967 --> 00:14:52,467 Okay, keep cooking. You're doing great. 403 00:14:53,467 --> 00:14:54,767 Hello, Bobbo. 404 00:14:54,767 --> 00:14:56,567 -[Bobby] What's happening? -[Damaris] Can I taste some stuff? 405 00:14:56,567 --> 00:14:58,166 [Bobby] Taste the avocado-corn relish. 406 00:14:58,700 --> 00:14:59,967 [Damaris] Looking good. 407 00:15:00,767 --> 00:15:03,266 Mm. That's good. 408 00:15:03,266 --> 00:15:05,867 I know where to find the shallots so let's check 'em out. 409 00:15:05,867 --> 00:15:08,367 In the freezer. Is that where they are, Bobbo? 410 00:15:08,367 --> 00:15:11,233 -I'm not saying. -Where are they [indistinct] 411 00:15:12,166 --> 00:15:17,000 Oh, and we have pickled shallots in the freezer. 412 00:15:17,000 --> 00:15:18,567 [all laughing] 413 00:15:18,567 --> 00:15:20,834 There's 19 minutes remaining. 414 00:15:21,667 --> 00:15:24,166 I get all the skin off, cut 'em into pieces 415 00:15:24,166 --> 00:15:26,867 and they go into the fryer. 416 00:15:26,867 --> 00:15:28,300 [Bobby] I'm cooking the plantains twice. 417 00:15:28,300 --> 00:15:30,700 So the first cook is to soften them. 418 00:15:30,700 --> 00:15:33,467 Marc's spice blend is outrageous 419 00:15:33,467 --> 00:15:36,900 but Bobby's corn relish is delicious. 420 00:15:36,900 --> 00:15:38,000 Why don't you go over there 421 00:15:38,000 --> 00:15:39,200 -and tell him how good he's doing right now? -No. 422 00:15:39,200 --> 00:15:41,300 He's-- He does okay. He's not all bad. 423 00:15:41,300 --> 00:15:42,467 [all laughing] 424 00:15:42,467 --> 00:15:44,667 [Bobby] I'm making a citrus vinaigrette. 425 00:15:44,667 --> 00:15:47,166 So it's orange juice, some fresh basil... 426 00:15:47,166 --> 00:15:48,934 Just to, kind of, give it some brightness. 427 00:15:50,667 --> 00:15:53,767 I begin to build my mojo to put on top of the tostone. 428 00:15:53,767 --> 00:15:57,700 So I get fresh garlic, oregano, coriander, cumin. 429 00:15:57,700 --> 00:15:59,300 Scrape that into a blender 430 00:15:59,300 --> 00:16:01,600 and I add the olive oil, vinegar... 431 00:16:01,600 --> 00:16:04,200 It's just a tropical bath of heaven. 432 00:16:04,200 --> 00:16:06,166 And then I just want to gently cook the shrimp. 433 00:16:06,166 --> 00:16:08,266 -[Michael] Seven minutes left to go. -[Marc] Seven minutes, heard. 434 00:16:08,266 --> 00:16:09,667 [Marc] I pull out platanos, 435 00:16:09,667 --> 00:16:12,100 I get the pilon and I crush down the platano, 436 00:16:12,100 --> 00:16:13,266 I like how thick it is 437 00:16:13,266 --> 00:16:15,166 because I want it crunchy on the outside 438 00:16:15,166 --> 00:16:16,867 soft and meaty in the inside 439 00:16:16,867 --> 00:16:20,266 and they're about to go back in the fryer for the second cook. 440 00:16:20,266 --> 00:16:21,967 [Bobby] I take my plantains out of the fryer, 441 00:16:21,967 --> 00:16:23,266 now I can start smashing 442 00:16:23,266 --> 00:16:25,500 to make it thin 'cause you want them to get nice and crispy. 443 00:16:25,500 --> 00:16:27,367 Bobby's tostones are super thin. 444 00:16:27,367 --> 00:16:28,600 [Damaris] They're gonna be very crunchy. 445 00:16:28,600 --> 00:16:30,600 But they're not gonna have that fluffy little center 446 00:16:30,600 --> 00:16:32,166 that you expect from a tostone. 447 00:16:32,166 --> 00:16:34,467 [Michael] But then it's gonna come down to what are the judges looking for? 448 00:16:34,467 --> 00:16:35,867 Now I'm gonna sear my shrimp, 449 00:16:35,867 --> 00:16:38,266 get a nice crust on 'em with the spice rub. 450 00:16:38,266 --> 00:16:40,066 Cumin, some paprika, salt and pepper 451 00:16:40,066 --> 00:16:42,867 and then garlic and fresno chili oil. 452 00:16:42,867 --> 00:16:44,567 Five minutes, chefs. Five. 453 00:16:44,567 --> 00:16:45,900 Five minutes, heard. 454 00:16:45,900 --> 00:16:48,367 [Marc] I get my avocado, dice those up. 455 00:16:48,367 --> 00:16:51,667 I'm gonna season the avocado with the adobo rub as well. 456 00:16:51,667 --> 00:16:54,100 My tostones look awesome 457 00:16:54,100 --> 00:16:55,800 and we're on our way to victory. 458 00:16:55,800 --> 00:16:58,567 I'm hoping he got super crispy on the outside. 459 00:16:58,567 --> 00:17:00,367 It's gonna come down to the texture of the plantain. 460 00:17:00,367 --> 00:17:04,300 [Bobby] My plantains, they're crispy, they're a little chewy. All good. 461 00:17:04,300 --> 00:17:05,834 Just two minutes to go. 462 00:17:06,867 --> 00:17:08,767 [Bobby] I have the crispy fried plantain, 463 00:17:08,767 --> 00:17:10,667 then I put the avocado-corn relish down. 464 00:17:11,767 --> 00:17:14,166 I lay out my tostones, I have the mojo sauce... 465 00:17:14,166 --> 00:17:15,834 [Damaris] 29 seconds y'all. 466 00:17:16,800 --> 00:17:19,300 I add shrimp on top of it. 467 00:17:19,300 --> 00:17:23,667 [Bobby] I'm adding shrimp, pickled shallots and then some fresh cilantro. 468 00:17:25,367 --> 00:17:26,667 10 seconds. 469 00:17:26,667 --> 00:17:29,266 -[all counting] Nine, eight... -[Marc] I'm adding diced avocado, 470 00:17:29,266 --> 00:17:31,567 -cilantro and this is beautiful. -[all counting] ...six, five, 471 00:17:31,567 --> 00:17:33,767 -four, three... -[Bobby] I'm adding citrus vinaigrette. 472 00:17:33,767 --> 00:17:35,567 [all counting] ...two, one. 473 00:17:35,567 --> 00:17:37,667 [all cheering] 474 00:17:38,567 --> 00:17:40,467 Good job, man. Beautiful job. 475 00:17:40,467 --> 00:17:41,467 Yeah! 476 00:17:41,467 --> 00:17:43,100 You know we got this, baby. 477 00:17:43,100 --> 00:17:45,767 I know we got this! I'm telling you, it's good. 478 00:17:45,767 --> 00:17:48,000 Marc's very confident and it looks great 479 00:17:48,000 --> 00:17:50,667 but it's all gonna come down to taste. 480 00:17:50,667 --> 00:17:52,867 [Marc] I've put my heart today on those plates. 481 00:17:52,867 --> 00:17:54,867 Bobby, respectfully, today's not your day. 482 00:17:54,867 --> 00:17:55,967 It's just not. 483 00:17:55,967 --> 00:17:57,367 [upbeat music playing] 484 00:18:01,800 --> 00:18:02,900 [Michael] All right, Marc and Bobby, 485 00:18:02,900 --> 00:18:05,066 now we're gonna introduce you to our judges. 486 00:18:05,066 --> 00:18:07,500 The chef-owner of the Freakin Rican, 487 00:18:07,500 --> 00:18:08,667 Derick Lopez. 488 00:18:08,667 --> 00:18:12,767 Vice President of culinary at Del Frisco's, Ariel Fox. 489 00:18:12,767 --> 00:18:15,266 Chef and Restaurateur, Alain Allegretti. 490 00:18:15,266 --> 00:18:16,667 [all applauding] 491 00:18:16,667 --> 00:18:19,066 Please try the first shrimp tostenos in front of you. 492 00:18:28,100 --> 00:18:31,767 I love the presentation and mojo sauce packs a punch, 493 00:18:31,767 --> 00:18:33,967 I would've liked more of a crunch 494 00:18:33,967 --> 00:18:35,100 from the tostone 495 00:18:35,100 --> 00:18:37,767 but the shrimp, I like the way it was cooked. 496 00:18:37,767 --> 00:18:40,467 [Ariel] I definitely like the seasoning on the shrimp. 497 00:18:40,467 --> 00:18:41,600 I just want more of it. 498 00:18:41,600 --> 00:18:43,467 I like the tostone. For me, 499 00:18:43,467 --> 00:18:45,600 the thickness is where I like it 500 00:18:45,600 --> 00:18:48,967 and I love what the sauce is doing for my palate. 501 00:18:48,967 --> 00:18:51,367 The flavor combination, you know, work great. 502 00:18:51,367 --> 00:18:54,567 The acidity of the mojo with the spice, but I wish 503 00:18:54,567 --> 00:18:56,500 they would've done something a little different 504 00:18:56,500 --> 00:18:59,467 with the avocado, like maybe crushing it to bring some 505 00:18:59,467 --> 00:19:00,867 creaminess to the dish 506 00:19:00,867 --> 00:19:03,667 but everything works very well together. 507 00:19:03,667 --> 00:19:06,033 All right, judges, we're gonna have you switch your plates. 508 00:19:12,700 --> 00:19:14,100 I love all the flavor. 509 00:19:14,100 --> 00:19:16,667 I love the crunchiness of the tostone. 510 00:19:16,667 --> 00:19:18,200 Only thing I would've liked 511 00:19:18,200 --> 00:19:20,500 maybe the shrimp to be a bit lighter. 512 00:19:20,500 --> 00:19:22,367 The heat on the shrimp is nice. 513 00:19:22,367 --> 00:19:24,800 I definitely love the creaminess 514 00:19:24,800 --> 00:19:27,367 of the avocado relish with the corn in there, 515 00:19:27,367 --> 00:19:28,400 you get a little sweet. 516 00:19:28,400 --> 00:19:30,967 The tostone, although they are nice and crispy 517 00:19:30,967 --> 00:19:33,333 they do come off a touch greasy. 518 00:19:34,300 --> 00:19:37,667 The pickled shallots bring this nice balance. 519 00:19:37,667 --> 00:19:39,867 I wish they would've been a little more pickled 520 00:19:39,867 --> 00:19:41,000 and the basil sauce, 521 00:19:41,000 --> 00:19:43,367 I personally don't think it was necessary 522 00:19:43,367 --> 00:19:45,767 but my palate is still enjoying the flavors 523 00:19:45,767 --> 00:19:48,000 that coming through this shrimp. 524 00:19:48,000 --> 00:19:51,133 [Michael] All right, judges, please vote for your favorite shrimp tostones. 525 00:19:52,000 --> 00:19:53,567 [Marc] I feel great about what I did. 526 00:19:53,567 --> 00:19:55,000 I did not come this far 527 00:19:55,000 --> 00:19:57,000 to fall short on my signature dish. 528 00:19:57,000 --> 00:19:59,333 I just really want this victory. 529 00:20:00,166 --> 00:20:01,767 [dramatic music playing] 530 00:20:05,367 --> 00:20:06,967 The winner is... 531 00:20:12,100 --> 00:20:13,066 Chef Bobby Flay. 532 00:20:13,066 --> 00:20:15,033 [all cheering] 533 00:20:15,867 --> 00:20:16,967 It's all right, chef. 534 00:20:16,967 --> 00:20:18,367 -Good job. -Good job, good job, good job. Thank you. 535 00:20:19,000 --> 00:20:20,000 Both of these dishes 536 00:20:20,000 --> 00:20:22,567 had some really flavorful pieces to them 537 00:20:22,567 --> 00:20:23,867 but at the end of the day 538 00:20:23,867 --> 00:20:26,000 everything going on in this dish 539 00:20:26,000 --> 00:20:27,467 just came together beautifully 540 00:20:27,467 --> 00:20:30,166 and it had a, it had an edge over you, chef. 541 00:20:30,166 --> 00:20:31,166 -So... -No worries. 542 00:20:31,166 --> 00:20:32,667 [Ariel] Congratulations. 543 00:20:32,667 --> 00:20:34,200 Thanks, chef. Thanks for being here. 544 00:20:34,200 --> 00:20:35,834 -You're a gentleman. -Thank you. 545 00:20:37,100 --> 00:20:39,700 My mother would be so proud of these tostones today. 546 00:20:39,700 --> 00:20:41,867 And mom, when I get back to New Mexico, 547 00:20:41,867 --> 00:20:43,100 I'm gonna make 'em for you. 548 00:20:43,100 --> 00:20:44,467 [Damaris] They don't call him Bobby Tostones for anything. 549 00:20:44,467 --> 00:20:46,100 They don't call him Bobby Tostones for nothing. 550 00:20:46,100 --> 00:20:47,266 That's for sure. 551 00:20:47,266 --> 00:20:50,600 Let's do some pastry. I think, we'll do a bake off. 552 00:20:50,600 --> 00:20:53,066 Nothing that you can put a pickled shallot on. 553 00:20:54,600 --> 00:20:57,867 Well, the judges thought my dish was the tostones of the town. 554 00:20:57,867 --> 00:20:59,300 [all cheering]