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I'm Bobby Flay.
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00:00:02,166 --> 00:00:05,567
Each week, one great chef
will try to take me down
in my house.
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This is my show.
4
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Today it is.
Tomorrow... Who knows?
5
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-Oooh!
-Trash talking.
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This culinary battle is gonna
shake down in two rounds.
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-[bell dings]
-Round one. To get to me,
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two contenders have to
go through each other
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00:00:16,367 --> 00:00:18,266
using an ingredient
of my choice.
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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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-[bell dings]
-Round two, I go
head-to-head
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with the winning contender.
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-Let's go.
-[Bobby] It's their turn
to surprise me
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with their signature dish.
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What!
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Don't try this at home.
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I know you did it, Bobby.
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-[Bobby] Bottom line...
-You're going to win it.
[screams]
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Everyone out to beat me.
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[audience cheering]
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All right. Who's ready
to go out with a bang?
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Please welcome two people
who are not gonna bite
their tongues
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or hold back their views.
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It's Chef Carla Hall
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and co-host of The View,
Ana Navarro.
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[cheering and applause]
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Yeah.
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You wanted to go out
with a bang?
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-[Bobby laughs]
-Oh, we'll take you out
with a bang.
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You and winning, it's done.
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-You are going down, brother.
-[Bobby laughs]
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You see how
this confetti shredded?
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-Yes.
-That's what
we plan on doing to you.
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-Do you cook?
-[Ana] Yes.
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Very well. Uh, and
I like to cook Latin food
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and it irritates me
a little bit
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that you have, basically,
developed every Latin recipe
that I cook.
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Oh, really?
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I don't know what an Irishman
is doing making the best tacos
in the country.
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-That gets me
a little bit upset.
-We... We all need
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a little flavor, okay.
I mean--
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You seriously should be
cooking brisket
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and leave the tacos to me
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'cause I couldn't compete.
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Oh, man!
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Well, Bobby, we've
got some heavy hitters
in the house tonight.
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Our first contender has been
crowned the dumpling queen
of Los Angeles.
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Chef Shirley Chung.
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[cheering and applause]
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Our next contender
has cooked in
world-class restaurants
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under world-class chefs.
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Also from Los Angeles,
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it's Chef Tim Hollingsworth.
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[cheering and applause]
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[shutter slams]
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Shirley, Tim. Heavy hitters
in the building tonight.
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[Tim] I love Shirley.
We're both from LA.
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She's such a great cook.
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And we're both here
for one reason.
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I'm here to take your crown.
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You have a lot of notches
on that competition belt.
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But I think that belt is mine.
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[all exclaiming]
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-[Bobby] These guys are ready.
-[chuckles]
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[Bobby] These are two
very, very tough chefs.
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So, gonna have to put on
my big boy pants tonight.
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Okay. 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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Smoked trout.
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[audience exclaiming]
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What do I do
with a cooked piece of fish?
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All right, chefs.
Twenty minutes on the clock.
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You know what to do.
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Make 'em shout
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-with this smoked trout.
-[bell dings]
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[cheering and applause]
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[bell dings]
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I don't think I have
ever had smoked trout.
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Do you like smoked salmon?
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-I like smoked salmon.
-Okay.
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[Carla] Smoked trout
is drier than smoked salmon.
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And the smoking is
a little more intense
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-'cause it's not as fatty.
-Mmm-hmm.
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Shirley, what are you making?
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I am making
steamed egg custard
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with smoked trout.
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-In 20 minutes?
-[Shirley] Yeah.
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Tim, such a great chef.
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For me to beat him,
I need to be 110%.
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Egg is the perfect vessel
to balance off the smokiness.
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It'll be enough fat, silky.
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So I grab some eggs,
crumble some smoked trout
in there
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with sweet mirin,
cooking wine,
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soy sauce, a little bit
toasted sesame oil,
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so it become a umami bomb.
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[Carla] I was just
at Shirley's restaurant.
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-[Bobby] Really?
-It's so beautiful,
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decadent, and
all the textures,
and then beautiful dumplings
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-and... It's amazing.
-I need to go.
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I'm Shirley Chung.
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Chef, owner of Ms Chi café.
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I spent 13 years in Las Vegas,
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working for
all the celebrity chefs.
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I'm fluent in all this
classic technique,
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like French, Italian.
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I'd been on Top Chef twice,
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as well as
Tournament of Champions.
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Now I'm known as
The Dumpling Queen.
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I'm proud to represent
Chinese culture in
United States.
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Bobby, you better bow down.
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The Dumpling Queen
of Los Angeles is
in the house.
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So Tim, what are you
thinking about doing?
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I'm doing a smoked trout
with a citrus vierge.
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A vierge is like
a liquidy sauce,
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with olive oil or some sort
of fat to break it.
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Well, orange is sweet,
grapefruit is bitter.
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The creaminess
from the avocado,
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00:04:48,967 --> 00:04:51,667
the slight spice you get
from the Fresno chile
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are really gonna lift up
that smoked trout.
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[Carla] I had Tim's food
which is so clean,
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and so tight,
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'cause he was at
The French Laundry.
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And his food is very fresh
and exciting with
pops of surprises.
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I'm Tim Hollingsworth
and I'm the chef, owner
of Otium in Los Angeles.
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You know, I'm not a chef
that's bounced around
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and worked in a lot
of different kitchens.
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I grew up cooking
at the country French
restaurant in my hometown
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and then my next job
was at the French Laundry
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and I stayed there for
13 years working my way up.
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American cuisine
is my specialty.
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But America is built on
so many different cultures
that we draw influence from.
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So I'm not boxed in.
I dabble in everything.
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The last cooking competition
I did, I had to go home
and tell my son I lost.
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So I definitely have to
go home with a win.
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Wooh!
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Whoa!
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Water's boiling.
Where's the time clock?
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[Carla] Sixteen minutes.
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[cheering and applause]
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Shirley, things
are flying around here.
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How are you gonna do this
in 20 minutes?
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It takes seven minutes.
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Bobby, she says it only
takes seven minutes.
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Get ready to be impressed.
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All right. Let's take
some time off the clock.
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[laughter]
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[Shirley] The steamer
is a lot more powerful
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than steaming
the egg custard in oven.
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Tim, lots of colors over here.
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Your cuts are very nice.
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[Tim] Thank you. Thank you.
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You're gonna make sure
that the trout is the star.
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Trout has to be the star.
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-Don't hide it
with the citrus.
-No.
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I'm just gonna flake it apart,
marinate it in a little bit
of olive oil,
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olive brine
and smoked paprika.
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[Carla] All right.
13 minutes, people.
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So I grabbed
the smoked trout skin,
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threw that into the fryer
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because fried fish skin
is delicious.
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Eight minutes.
Eight minutes, folks.
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So Bobby didn't think
you could make an egg
custard in seven minutes.
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[Shirley] I did.
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She made an egg custard
in seven minutes.
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-Wow!
-[audience cheering]
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That's amazing.
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They look pretty.
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[Shirley] My custard
is overcooked.
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But in the middle, it's still
very nice and perfectly set.
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-Hi, Tim.
-How are you?
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[Ana] So what's in the sauce?
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[Tim] Citrus, olive oil,
olives, little bit
of Fresno chile.
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Gonna put a little bit
of fennel, smoked trout.
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-Mmm.
-To really kind of
round everything out.
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Sounds delicious.
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I really want like,
an herbaceous pop.
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I grab fennel, basil, chives
and a little bit of dill.
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Forty-five seconds left.
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I'm putting little chunks
of the smoked trout,
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salmon caviar,
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chive, dill, lemon zest
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and then the crispy
trout skin on top.
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[all] Ten... Nine...
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-Eight... Seven...
-[Tim] A little bit
of smoked trout salad,
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-Six... Five...
-and then top it
with a little bit more vierge.
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Four... Three...
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Two...
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-One.
-[bell dings]
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[cheering and applause]
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[Tim] I really think that
it's gonna be a very
flavorful bite.
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My only concern is,
did I do enough
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with the trout?
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Tim, he made a salad.
He didn't cook anything.
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Let's hope my flavor
and texture will be
better than Tim.
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00:07:53,867 --> 00:07:54,967
[bell dings]
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00:07:57,667 --> 00:07:58,567
[Carla] Well, Bobby.
202
00:07:58,567 --> 00:08:01,266
We brought in the big guns
to take you down.
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00:08:01,266 --> 00:08:04,900
I can literally see the fear
in your eyes right now, Bobby.
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00:08:04,900 --> 00:08:06,033
[Carla] Mmm-hmm.
205
00:08:06,033 --> 00:08:08,767
Chef Shirley,
tell us what you did
with the smoked trout.
206
00:08:08,767 --> 00:08:12,000
So today I made a smoked trout
steamed egg custard,
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00:08:12,000 --> 00:08:14,567
crispy smoked trout skin
as garnish,
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00:08:14,567 --> 00:08:17,300
and with a touch
of salmon caviar.
209
00:08:17,300 --> 00:08:20,100
The middle bite
is the perfect bite.
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00:08:20,100 --> 00:08:21,800
It is silky in texture,
211
00:08:21,800 --> 00:08:24,767
and the skin was
pop, pop, pop, wow.
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00:08:24,767 --> 00:08:27,567
The fried skin, it's like
fish chicharron.
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00:08:27,567 --> 00:08:29,000
How can you go wrong?
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00:08:29,000 --> 00:08:31,367
[Carla] But as you
get around the edge,
215
00:08:31,367 --> 00:08:34,467
there's just water that's
coming off of your custard.
216
00:08:34,467 --> 00:08:37,000
Chef Tim. What did you do
with the smoked trout?
217
00:08:37,000 --> 00:08:39,467
I made a marinated
smoked trout salad
218
00:08:39,467 --> 00:08:43,500
with avocado, fennel
and citrus vierge.
219
00:08:43,500 --> 00:08:47,200
I love the grapefruit
and orange, fennel
and olives.
220
00:08:47,200 --> 00:08:49,166
But I wanted
a little more spice
221
00:08:49,166 --> 00:08:51,867
to wake up that trout
and smokiness.
222
00:08:51,867 --> 00:08:54,066
I love all of these flavors.
223
00:08:54,066 --> 00:08:57,100
To me, this is just like
sunshine in a bowl.
224
00:08:57,100 --> 00:09:00,367
But I wish there had been
a little bit more acidity.
225
00:09:00,367 --> 00:09:03,166
I hate this part.
How do you look at these
two people in the eye?
226
00:09:03,166 --> 00:09:04,367
I can't even look
at them anymore.
227
00:09:04,367 --> 00:09:05,266
[Bobby laughs]
228
00:09:05,266 --> 00:09:07,166
You are on The View.
You all look at people
229
00:09:07,166 --> 00:09:09,000
and tear 'em down
all the time.
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00:09:09,000 --> 00:09:11,967
That's just...
That's just Congress
and politicians.
231
00:09:11,967 --> 00:09:14,367
It's not nice people
who make good food.
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00:09:14,367 --> 00:09:15,400
[all laughing]
233
00:09:15,400 --> 00:09:17,266
I can't even leave here.
I just saw this thing is down.
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00:09:17,266 --> 00:09:18,667
It's feeling like I'm trapped.
235
00:09:18,667 --> 00:09:19,767
[Bobby laughs]
236
00:09:19,767 --> 00:09:22,367
-Oh, no. You better
get in here.
-No. Mmm-mmm-mmm-mmm.
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00:09:22,367 --> 00:09:24,500
Mmm.
238
00:09:24,500 --> 00:09:28,467
[Shirley] I should have
start cooking out my backup
potion of my egg custard
239
00:09:28,467 --> 00:09:30,634
instead of trying
to save something.
240
00:09:31,500 --> 00:09:33,367
[Carla] The chef
moving forward
241
00:09:33,367 --> 00:09:36,133
to beat Bobby tonight is...
242
00:09:39,100 --> 00:09:40,000
Chef Tim.
243
00:09:40,000 --> 00:09:41,667
[cheering and applause]
244
00:09:41,667 --> 00:09:43,800
[Shirley] Tim, such
an excellent chef.
245
00:09:43,800 --> 00:09:46,467
I cannot make any mistake
when I compete with him.
246
00:09:46,467 --> 00:09:48,333
So I'm a good loser today.
247
00:09:49,000 --> 00:09:51,000
[Ana] This was so hard
248
00:09:51,000 --> 00:09:53,867
that if you don't beat him,
I'm going to beat you.
249
00:09:53,867 --> 00:09:55,367
-[Bobby laughs]
-All right. All right.
250
00:09:55,367 --> 00:09:57,166
[cheering and applause]
251
00:10:03,200 --> 00:10:04,667
All right, Tim.
Congratulations.
252
00:10:04,667 --> 00:10:07,166
I know that your skill level
is way up here.
253
00:10:07,166 --> 00:10:08,467
So, what are we
cooking tonight?
254
00:10:08,467 --> 00:10:10,367
What's you signature dish?
255
00:10:10,367 --> 00:10:12,233
My signature dish is...
256
00:10:15,367 --> 00:10:16,600
Roasted chicken.
257
00:10:16,600 --> 00:10:18,066
-[audience exclaiming]
-Whoa!
258
00:10:18,066 --> 00:10:19,200
[Bobby laughs]
259
00:10:19,200 --> 00:10:20,867
Okay. Very interesting.
260
00:10:20,867 --> 00:10:23,800
All right, guys.
Forty-five minutes
on the clock.
261
00:10:23,800 --> 00:10:25,367
And your time starts...
262
00:10:25,367 --> 00:10:26,700
Now.
263
00:10:26,700 --> 00:10:28,166
[cheering and applause]
264
00:10:30,367 --> 00:10:31,433
[bell dings]
265
00:10:36,100 --> 00:10:38,100
[Carla] Everybody thinks
they can roast a chicken.
266
00:10:38,100 --> 00:10:39,667
But simple things
are really hard to do.
267
00:10:39,667 --> 00:10:40,567
You cannot hide.
268
00:10:40,567 --> 00:10:43,066
The skin texture,
dark meat's juicy,
269
00:10:43,066 --> 00:10:44,500
white meat's juicy.
270
00:10:44,500 --> 00:10:48,800
-Yes. There is nothing
worse than a tough old bird.
-Right.
271
00:10:48,800 --> 00:10:51,800
Tim, what are
the green peppers
going into your blender?
272
00:10:51,800 --> 00:10:53,900
Jalapeño. I'm making
a aji verde sauce.
273
00:10:53,900 --> 00:10:55,367
Ah! Okay.
274
00:10:55,367 --> 00:10:58,166
[Tim] An aji verde is
a green Peruvian sauce
275
00:10:58,166 --> 00:11:00,300
that packs a lot of flavor.
276
00:11:00,300 --> 00:11:01,600
Perfect for a roast chicken.
277
00:11:01,600 --> 00:11:03,967
It's lime juice, cilantro,
278
00:11:03,967 --> 00:11:05,700
garlic, jalapeño,
279
00:11:05,700 --> 00:11:07,166
scallion.
280
00:11:07,166 --> 00:11:09,967
My signature dish
is herb-roasted chicken
281
00:11:09,967 --> 00:11:12,100
with shishito soy glaze,
282
00:11:12,100 --> 00:11:14,567
crispy potatoes
with Aleppo pepper,
283
00:11:14,567 --> 00:11:16,600
and an aji verde.
284
00:11:16,600 --> 00:11:19,467
Tim, of all the things
you could have chosen,
285
00:11:19,467 --> 00:11:21,400
why a roast chicken?
286
00:11:21,400 --> 00:11:23,166
Every good chef,
every good home cook,
287
00:11:23,166 --> 00:11:24,900
they need to know
how to make a roast chicken.
288
00:11:24,900 --> 00:11:25,967
Okay.
289
00:11:25,967 --> 00:11:27,767
[Bobby] Usually when I roast
a whole chicken,
290
00:11:27,767 --> 00:11:29,867
it's usually about
an hour-and-15 minutes,
something like that.
291
00:11:29,867 --> 00:11:32,066
No way, roasting
a whole chicken here
is going to work.
292
00:11:32,066 --> 00:11:33,600
So I'm gonna do half chickens.
293
00:11:33,600 --> 00:11:35,100
Bobby, you're
already on the stove?
294
00:11:35,100 --> 00:11:36,266
[Bobby] I'm searing the skins
295
00:11:36,266 --> 00:11:37,900
and then we're gonna
finish it in the oven.
296
00:11:37,900 --> 00:11:40,100
What are the seasonings
you're putting on it?
297
00:11:40,100 --> 00:11:43,266
[Bobby] I got garlic,
onion, paprika,
coriander, cumin.
298
00:11:43,266 --> 00:11:44,967
Lots of layers
of flavors here.
299
00:11:44,967 --> 00:11:48,066
I'm inspired by the dish
called peri-peri chicken,
300
00:11:48,066 --> 00:11:49,467
which is a
South American chicken.
301
00:11:49,467 --> 00:11:51,567
So I'm gonna use
some South American chillies.
302
00:11:51,567 --> 00:11:53,266
Are you drinking
to our victory already?
303
00:11:53,266 --> 00:11:55,300
-Hell, yes.
-Okay.
304
00:11:55,300 --> 00:11:57,100
[Tim] Because I only
have 45 minutes,
305
00:11:57,100 --> 00:11:59,300
I'm gonna choose to use
a Cornish game hen.
306
00:11:59,300 --> 00:12:02,333
It's a smaller bird
and I'm gonna split it
into half first.
307
00:12:03,600 --> 00:12:05,266
[Ana] Bobby is already
going into the oven
308
00:12:05,266 --> 00:12:07,166
and Tim's still
cutting the thing up.
309
00:12:07,166 --> 00:12:09,166
[Carla] Thirty-five minutes,
gentlemen.
310
00:12:09,166 --> 00:12:10,834
-Thirty-five minutes.
-[cheering and applause]
311
00:12:13,500 --> 00:12:14,567
[Carla] All right, Tim.
312
00:12:14,567 --> 00:12:17,600
Oh, my God, mayonnaise.
Hmm-hmm-hmm!
313
00:12:17,600 --> 00:12:18,767
[Tim] It locks in
all the flavor
314
00:12:18,767 --> 00:12:21,100
and it helps
with the caramelization
as well.
315
00:12:21,100 --> 00:12:23,100
So why did you choose
these small birds?
316
00:12:23,100 --> 00:12:24,967
I saw that Bobby chose
the big-ass birds.
317
00:12:24,967 --> 00:12:26,467
Yeah. I'm not sure
that's the right move.
318
00:12:26,467 --> 00:12:28,367
Big bird, big problems.
319
00:12:28,367 --> 00:12:31,100
I wanna sear this chicken,
get a nice crust
320
00:12:31,100 --> 00:12:32,500
before I go into the oven.
321
00:12:32,500 --> 00:12:34,500
A roast chicken
is everyone's favorite.
322
00:12:34,500 --> 00:12:35,867
And I think
you're gonna do it.
323
00:12:35,867 --> 00:12:38,033
-[Tim] Do it!
-[Carla] Thank you, Tim.
324
00:12:39,600 --> 00:12:41,100
-[Bobby] So here's the deal.
-Yeah.
325
00:12:41,100 --> 00:12:43,266
-[Bobby] I'm gonna make
a bread and avocado salad.
-[Carla] Okay.
326
00:12:43,266 --> 00:12:45,100
[Bobby] And Fresno
red chile sauce.
327
00:12:45,100 --> 00:12:47,767
-Uh-huh.
-And then, in honor
of Ana's suit,
328
00:12:47,767 --> 00:12:50,600
I'm gonna use
a aji amarillo sauce
329
00:12:50,600 --> 00:12:52,367
for the avocado
and bread salad.
330
00:12:52,367 --> 00:12:54,900
Okay. So, let me ask you this
about those big chickens.
331
00:12:54,900 --> 00:12:57,100
Are you over compensating
for something?
332
00:12:57,100 --> 00:12:58,467
[all laughing]
333
00:13:00,266 --> 00:13:01,700
-What do you mean?
-Why are you laughing?
334
00:13:01,700 --> 00:13:03,400
-What do you mean?
-I... That's a
serious question.
335
00:13:03,400 --> 00:13:05,000
Yeah. They're pretty big.
336
00:13:05,000 --> 00:13:07,367
-[Carla] Yeah.
-So I don't know.
It's gonna be tight.
337
00:13:07,367 --> 00:13:09,300
There's a couple of things
you need to think about.
338
00:13:09,300 --> 00:13:11,500
You have to cook
the chicken enough
but not overcook it.
339
00:13:11,500 --> 00:13:12,867
There's white meat
versus dark meat.
340
00:13:12,867 --> 00:13:14,367
The dark meat takes
longer than the white meat.
341
00:13:14,367 --> 00:13:16,166
Gonna hope for the best.
342
00:13:16,166 --> 00:13:18,233
I need you to go over there
and look at Tim's chicken.
343
00:13:21,500 --> 00:13:23,767
Oh, you cut...
Okay, very smart.
344
00:13:23,767 --> 00:13:26,567
Tim's chicken
looks really great.
He cut his into pieces.
345
00:13:26,567 --> 00:13:28,066
Much smarter than I was.
346
00:13:28,500 --> 00:13:29,600
It's not too late.
347
00:13:29,600 --> 00:13:31,100
-No, I'm... I'm...
-You have a couple
of chickens there.
348
00:13:31,100 --> 00:13:32,166
I'm praying. I'm praying.
349
00:13:32,166 --> 00:13:33,033
I'm absolutely
worried about time
350
00:13:33,033 --> 00:13:34,567
'cause the chicken
has to be cooked right.
351
00:13:35,500 --> 00:13:36,467
[bell dings]
352
00:13:40,467 --> 00:13:42,266
[Carla] Twenty-seven
minutes, chefs.
353
00:13:42,266 --> 00:13:43,834
[cheering and applause]
354
00:13:46,700 --> 00:13:49,767
[Carla] So what I love
is that Tim is frying
his little chickens.
355
00:13:49,767 --> 00:13:51,967
And when you think
about that mayonnaise,
356
00:13:51,967 --> 00:13:54,000
he's gonna get a golden brown.
357
00:13:54,000 --> 00:13:56,266
But, Bobby is known
for his sauces.
358
00:13:56,266 --> 00:13:59,700
So he is playing
to his strengths.
359
00:13:59,700 --> 00:14:01,867
[Bobby] So I'm making
two kinds of hot sauces.
360
00:14:01,867 --> 00:14:04,767
First, my Fresno hot sauce
is charred Fresno chillies,
361
00:14:04,767 --> 00:14:07,000
red wine vinegar,
a little Dijon mustard,
362
00:14:07,000 --> 00:14:10,367
piquillo peppers, honey,
and then some olive oil.
363
00:14:10,367 --> 00:14:12,367
The aji amarillo sauce
is mayonnaise,
364
00:14:12,367 --> 00:14:14,367
white wine vinegar,
aji amarillo,
365
00:14:14,367 --> 00:14:15,867
honey, and then
some olive oil.
366
00:14:15,867 --> 00:14:18,000
They both have
a fruity heat to it.
367
00:14:18,000 --> 00:14:20,000
Like, you just want
to keep eating.
368
00:14:20,000 --> 00:14:22,967
So you know,
I went into Bobby's
green room.
369
00:14:22,967 --> 00:14:26,266
He had 16 different pictures
370
00:14:26,266 --> 00:14:27,266
of cats.
371
00:14:27,266 --> 00:14:28,567
-What?
-He's got
372
00:14:28,567 --> 00:14:30,567
a cat stuffed animal.
373
00:14:30,567 --> 00:14:33,200
-Shut up!
-I mean, he is
the crazy cat man.
374
00:14:33,200 --> 00:14:35,233
Yeah. You need to go in there
and talk to him about it.
375
00:14:38,567 --> 00:14:40,867
Bobby, you said it was
the same color as my suit.
376
00:14:40,867 --> 00:14:42,967
-You might have been right.
-I know. It's pretty close.
377
00:14:42,967 --> 00:14:44,266
But you know what else, Bobby?
378
00:14:44,266 --> 00:14:45,767
I went into your green room.
379
00:14:45,767 --> 00:14:46,700
Yeah.
380
00:14:46,700 --> 00:14:50,567
You have 16 pictures of cats.
381
00:14:50,567 --> 00:14:52,500
-Yeah. Yeah.
-Sixteen.
382
00:14:52,500 --> 00:14:55,667
-You've got a problem.
-Yeah. I'm that
single cat guy.
383
00:14:55,667 --> 00:14:57,567
-No. You're not
single cat guy.
-Well, you know...
384
00:14:57,567 --> 00:15:00,867
'Cause I just heard,
you bought a dog
for the new girlfriend.
385
00:15:00,867 --> 00:15:02,433
-Yeah?
-[audience exclaiming]
386
00:15:04,800 --> 00:15:06,767
Tell us about this dog.
387
00:15:06,767 --> 00:15:07,767
His name is Allspice.
388
00:15:07,767 --> 00:15:09,767
-That's cute.
-[Bobby] True story.
389
00:15:09,767 --> 00:15:11,367
My girlfriend, she's Latina.
390
00:15:11,367 --> 00:15:12,266
Where's she from?
391
00:15:12,266 --> 00:15:14,467
-[Bobby] Puerto Rico.
-[Ana] Can you salsa?
392
00:15:14,467 --> 00:15:16,667
-I know you can make salsa.
-I can salsa a little bit.
393
00:15:16,667 --> 00:15:17,767
What does that mean.
394
00:15:17,767 --> 00:15:19,467
[all chanting] Show us!
Show us!
395
00:15:19,467 --> 00:15:21,266
Show us! Show us!
396
00:15:21,266 --> 00:15:23,467
-Show us! Show us!
-[Latin American
music playing]
397
00:15:23,467 --> 00:15:24,834
[cheering and applause]
398
00:15:28,867 --> 00:15:30,066
-Not that good.
-[music stops]
399
00:15:30,767 --> 00:15:32,500
-Tim, tell me
what you're doing.
-Yes.
400
00:15:32,500 --> 00:15:35,200
All right. So we have
a soy and shishito glaze,
401
00:15:35,200 --> 00:15:36,767
-little bit of
chicken stock in there.
-[Ana] Uh-huh.
402
00:15:36,767 --> 00:15:38,500
[Tim] Shallots,
shishito peppers,
403
00:15:38,500 --> 00:15:40,600
tomatoes, soy butter,
404
00:15:40,600 --> 00:15:41,767
lime.
405
00:15:41,767 --> 00:15:44,400
-We're also going to Peru
with aji--
-Yes.
406
00:15:44,400 --> 00:15:46,266
-Both of you
are going to Peru.
-[Tim] Yeah. Yeah.
407
00:15:46,266 --> 00:15:48,066
-So you're doing aji verde.
-Aji verde, yeah.
408
00:15:48,066 --> 00:15:49,767
-You are?
-Yeah.
409
00:15:49,767 --> 00:15:50,867
[Bobby] I thought
I was being original.
410
00:15:50,867 --> 00:15:53,000
[Ana] Fourteen minutes to go.
411
00:15:53,000 --> 00:15:53,967
[audience applauding]
412
00:15:55,066 --> 00:15:56,467
[Tim] So I go back
to the chicken.
413
00:15:56,467 --> 00:15:58,066
I got nice color
on both sides.
414
00:15:58,066 --> 00:16:01,000
And now it's time to add
the butter and some thyme
in there.
415
00:16:01,000 --> 00:16:02,166
I take the cast iron pan,
416
00:16:02,166 --> 00:16:03,767
slide it in the oven.
417
00:16:05,400 --> 00:16:07,000
So now I need to work
on the potatoes.
418
00:16:07,000 --> 00:16:09,867
When you smash these potatoes
after they've been
boiled like this,
419
00:16:09,867 --> 00:16:11,367
you get a lot of edges.
420
00:16:11,367 --> 00:16:14,000
And the edges are what
gets really crispy
421
00:16:14,000 --> 00:16:15,533
when you out it in the fryer.
422
00:16:16,800 --> 00:16:20,100
Tim, what flavor
are you putting
on your smashed potatoes?
423
00:16:20,100 --> 00:16:21,300
A lot of flavor.
I'll tell you that.
424
00:16:21,300 --> 00:16:23,100
Chopped shallots,
chopped parsley,
425
00:16:23,100 --> 00:16:24,700
lemon zest, lemon juice,
426
00:16:24,700 --> 00:16:26,667
olive oil, Aleppo pepper.
427
00:16:26,667 --> 00:16:28,300
Yeah!
428
00:16:28,300 --> 00:16:29,500
[audience applauding]
429
00:16:29,500 --> 00:16:31,166
[Carla] Only four minutes.
430
00:16:32,066 --> 00:16:34,166
Oh, my God.
431
00:16:34,166 --> 00:16:36,467
[Ana] That chicken
looks so juicy,
432
00:16:36,467 --> 00:16:38,066
I can taste it from here.
433
00:16:41,066 --> 00:16:42,500
Is that chicken done, Bobby?
434
00:16:42,500 --> 00:16:44,200
-[Bobby] Almost done.
-[Carla] Okay.
435
00:16:44,200 --> 00:16:45,767
[Bobby] One of things
that's important is that
436
00:16:45,767 --> 00:16:48,367
when you take
the roasted chicken out,
you let it rest for a while.
437
00:16:48,367 --> 00:16:49,700
I don't have time to do that.
438
00:16:49,700 --> 00:16:52,333
So I'm concerned about
the texture of the chicken.
439
00:16:53,867 --> 00:16:55,567
[Ana] Those potatoes
look delicious.
440
00:16:55,567 --> 00:16:57,266
[Carla] I love
smashed potatoes.
441
00:16:57,266 --> 00:16:58,467
I love smashed potatoes too.
442
00:16:58,467 --> 00:17:00,867
It's one of the things
that I order when I go
to a restaurant.
443
00:17:00,867 --> 00:17:02,467
Oh, my God.
Tim is bringing us something.
444
00:17:02,467 --> 00:17:04,867
-Tim is bringing us something.
-[audience applauding]
445
00:17:04,867 --> 00:17:07,000
-Tim!
-[Tim] Hey, you ladies
gotta eat.
446
00:17:07,000 --> 00:17:09,900
You have under two minutes
and I appreciate you taking
the time to bring us some.
447
00:17:09,900 --> 00:17:11,100
For you.
448
00:17:11,100 --> 00:17:13,800
-[Carla] Oh!
-This is crazy good.
449
00:17:13,800 --> 00:17:15,433
[Carla] Under one minute.
450
00:17:17,100 --> 00:17:18,800
[Bobby] I put
the half chicken on the plate,
451
00:17:18,800 --> 00:17:20,567
hit it with some of that
Fresno hot sauce,
452
00:17:20,567 --> 00:17:22,500
then I put some of that
bread salad down.
453
00:17:22,500 --> 00:17:24,567
Little bit of that
yellow amarillo sauce.
454
00:17:26,100 --> 00:17:27,800
[Tim] Pile of potatoes
next to the chicken,
455
00:17:27,800 --> 00:17:30,800
-spoon the shishito soy glaze
over the top of it.
-[all] Nine... Eight--
456
00:17:30,800 --> 00:17:33,066
Six... Five...
457
00:17:33,066 --> 00:17:34,800
Four... Three...
458
00:17:34,800 --> 00:17:36,800
Two... One.
459
00:17:36,800 --> 00:17:38,634
[cheering and applause]
460
00:17:43,900 --> 00:17:45,266
[Bobby] I have two concerns.
461
00:17:45,266 --> 00:17:46,367
Whether that's cooked or not?
462
00:17:46,367 --> 00:17:48,867
And if it is, is it
going to be tender enough?
463
00:17:51,166 --> 00:17:52,867
[Tim] I know how much
flavor is in this dish.
464
00:17:52,867 --> 00:17:54,567
It is definitely
going to beat Bobby.
465
00:17:56,467 --> 00:17:57,433
[bell dings]
466
00:18:00,667 --> 00:18:03,166
Tonight's challenge
was roast chicken.
467
00:18:03,166 --> 00:18:06,200
Now we'd like to introduce you
to the judges.
468
00:18:06,200 --> 00:18:09,567
First up, chef, author,
and restaurateur,
469
00:18:09,567 --> 00:18:11,266
Chris Scott.
470
00:18:11,266 --> 00:18:13,667
Chef and TV host,
471
00:18:13,667 --> 00:18:15,100
Sarah Gore.
472
00:18:15,100 --> 00:18:19,266
Chef, owner of
East Wind Snack Shop,
473
00:18:19,266 --> 00:18:20,867
Chris Cheung.
474
00:18:20,867 --> 00:18:22,233
[all applauding]
475
00:18:25,367 --> 00:18:28,667
Judges, please try
the first roast chicken
in front of you.
476
00:18:35,367 --> 00:18:37,600
This right here
is simple done right.
477
00:18:37,600 --> 00:18:40,100
Girl, these potatoes
are excellent.
478
00:18:40,100 --> 00:18:42,567
Creamy, crisp, milky,
479
00:18:42,567 --> 00:18:43,567
silky.
480
00:18:43,567 --> 00:18:45,000
And this sauce right here...
481
00:18:45,000 --> 00:18:47,166
I can bathe in this sauce,
it is so good.
482
00:18:47,166 --> 00:18:49,467
I would eat a whole
vat of these potatoes.
483
00:18:49,467 --> 00:18:51,967
The chicken
is cooked perfectly.
484
00:18:51,967 --> 00:18:53,700
It is juicy, it's moist.
485
00:18:53,700 --> 00:18:56,300
[Chris] The only
pullback is that
486
00:18:56,300 --> 00:18:59,166
the skin isn't as crispy
as I would like.
487
00:18:59,166 --> 00:19:03,066
Maybe if the soy glaze
was reduced a little bit more,
488
00:19:03,066 --> 00:19:05,867
and then maybe brushed
on the chicken and boiled up
at the last second,
489
00:19:05,867 --> 00:19:07,667
then you would have gotten
that crispy skin.
490
00:19:07,667 --> 00:19:10,500
That's probably the only thing
that went a little bit wrong
on this dish.
491
00:19:10,500 --> 00:19:11,600
[Ana] All right, judges,
492
00:19:11,600 --> 00:19:15,433
can we please
have you try the
second roasted chicken?
493
00:19:20,100 --> 00:19:22,567
The cooking of chicken,
I thought was spot on.
494
00:19:22,567 --> 00:19:26,367
Juicy, and the skin, crispy,
good, crunchy.
495
00:19:26,367 --> 00:19:28,300
[Sarah] That char on the top,
496
00:19:28,300 --> 00:19:31,367
the crispy skin which kinda
adds little bit more
texture in there.
497
00:19:31,367 --> 00:19:35,000
When I cut into the chicken,
it's not as juicy
as I would like,
498
00:19:35,000 --> 00:19:37,000
but delicious nonetheless.
499
00:19:37,000 --> 00:19:40,667
The Fresno chile
hot sauce packs
the right amount of heat,
500
00:19:40,667 --> 00:19:43,400
the right amount of sweet,
the right amount of tang.
501
00:19:43,400 --> 00:19:45,467
[Sarah] The salad
was delicious.
502
00:19:45,467 --> 00:19:47,467
I like the creaminess
of the avocado.
503
00:19:47,467 --> 00:19:49,800
Maybe it was
a little bit heavy.
504
00:19:49,800 --> 00:19:52,467
Overall, two great
roast chickens.
505
00:19:52,467 --> 00:19:54,467
All right, judges,
we really need your vote.
506
00:19:57,000 --> 00:20:00,200
[Tim] I wasn't really
going for a crispy chicken.
507
00:20:00,200 --> 00:20:01,867
I stand behind the flavor,
508
00:20:01,867 --> 00:20:03,367
I stand behind the technique.
509
00:20:03,367 --> 00:20:04,734
I think it's a dish
that could beat Bobby.
510
00:20:05,367 --> 00:20:07,834
And the winner is...
511
00:20:10,900 --> 00:20:12,200
Chef Tim.
512
00:20:12,200 --> 00:20:14,166
[cheering and applause]
513
00:20:16,200 --> 00:20:17,567
Whoo!
514
00:20:20,000 --> 00:20:22,266
Winner, winner,
chicken dinner, buddy!
515
00:20:22,266 --> 00:20:24,667
I cannot wait to call my son
516
00:20:24,667 --> 00:20:26,166
and tell him I won.
517
00:20:26,166 --> 00:20:27,867
Nobody likes to beat me
more than Carla.
518
00:20:27,867 --> 00:20:29,100
[exclaiming]
519
00:20:29,100 --> 00:20:30,567
You... Oh, you don't
even know...
520
00:20:30,567 --> 00:20:31,800
That only happened twice.
521
00:20:31,800 --> 00:20:33,300
I have been here
a hundred times.
522
00:20:33,300 --> 00:20:34,767
[cheering and applause]
523
00:20:34,767 --> 00:20:37,600
Chef, cooking a perfect
roast chicken
524
00:20:37,600 --> 00:20:39,000
is not a easy task.
525
00:20:39,000 --> 00:20:40,166
But man, you housed it.
526
00:20:40,166 --> 00:20:43,200
The attention to detail
across the board.
527
00:20:43,200 --> 00:20:44,300
Congratulations.
528
00:20:44,300 --> 00:20:45,667
[cheering and applause]
529
00:20:45,667 --> 00:20:48,667
Bobby Flay,
we roasted you, baby.
530
00:20:48,667 --> 00:20:50,467
Roasted!
531
00:20:50,467 --> 00:20:52,734
[cheering and applause]
532
00:20:53,700 --> 00:20:55,100
I'm Chef Tim Hollingsworth
533
00:20:55,100 --> 00:20:57,000
and I just beat Bobby Flay.
534
00:20:57,000 --> 00:20:58,667
[cheering and applause]