I'm Bobby Flay.
Each week, one great chef will try to take me down in my house.
This is my show.
Today it is. Tomorrow... Who knows?
-Oooh! -Trash talking.
This culinary battle is gonna shake down in two rounds.
-[bell dings] -Round one. To get to me,
two contenders have to go through each other
using an ingredient of my choice.
It's do or die, Bobby.
[Bobby] Two people that know me well
will decide who's got the skills to beat me.
Yeah!
-[bell dings] -Round two, I go head-to-head
with the winning contender.
-Let's go. -[Bobby] It's their turn to surprise me
with their signature dish.
What!
Don't try this at home.
I know you did it, Bobby.
-[Bobby] Bottom line... -You're going to win it. [screams]
Everyone out to beat me.
[audience cheering]
All right. Who's ready to go out with a bang?
Please welcome two people who are not gonna bite their tongues
or hold back their views.
It's Chef Carla Hall
and co-host of The View, Ana Navarro.
[cheering and applause]
Yeah.
You wanted to go out with a bang?
-[Bobby laughs] -Oh, we'll take you out with a bang.
You and winning, it's done.
-You are going down, brother. -[Bobby laughs]
You see how this confetti shredded?
-Yes. -That's what we plan on doing to you.
-Do you cook? -[Ana] Yes.
Very well. Uh, and I like to cook Latin food
and it irritates me a little bit
that you have, basically, developed every Latin recipe that I cook.
Oh, really?
I don't know what an Irishman is doing making the best tacos in the country.
-That gets me a little bit upset. -We... We all need
a little flavor, okay. I mean--
You seriously should be cooking brisket
and leave the tacos to me
'cause I couldn't compete.
Oh, man!
Well, Bobby, we've got some heavy hitters in the house tonight.
Our first contender has been crowned the dumpling queen of Los Angeles.
Chef Shirley Chung.
[cheering and applause]
Our next contender has cooked in world-class restaurants
under world-class chefs.
Also from Los Angeles,
it's Chef Tim Hollingsworth.
[cheering and applause]
[shutter slams]
Shirley, Tim. Heavy hitters in the building tonight.
[Tim] I love Shirley. We're both from LA.
She's such a great cook.
And we're both here for one reason.
I'm here to take your crown.
You have a lot of notches on that competition belt.
But I think that belt is mine.
[all exclaiming]
-[Bobby] These guys are ready. -[chuckles]
[Bobby] These are two very, very tough chefs.
So, gonna have to put on my big boy pants tonight.
Okay. I'm gonna put 20 minutes on the clock,
I'm gonna give you an ingredient of my choice.
And you must make that ingredient the star of your dish.
And that ingredient is...
Smoked trout.
[audience exclaiming]
What do I do with a cooked piece of fish?
All right, chefs. Twenty minutes on the clock.
You know what to do.
Make 'em shout
-with this smoked trout. -[bell dings]
[cheering and applause]
[bell dings]
I don't think I have ever had smoked trout.
Do you like smoked salmon?
-I like smoked salmon. -Okay.
[Carla] Smoked trout is drier than smoked salmon.
And the smoking is a little more intense
-'cause it's not as fatty. -Mmm-hmm.
Shirley, what are you making?
I am making steamed egg custard
with smoked trout.
-In 20 minutes? -[Shirley] Yeah.
Tim, such a great chef.
For me to beat him, I need to be 110%.
Egg is the perfect vessel to balance off the smokiness.
It'll be enough fat, silky.
So I grab some eggs, crumble some smoked trout in there
with sweet mirin, cooking wine,
soy sauce, a little bit toasted sesame oil,
so it become a umami bomb.
[Carla] I was just at Shirley's restaurant.
-[Bobby] Really? -It's so beautiful,
decadent, and all the textures, and then beautiful dumplings
-and... It's amazing. -I need to go.
I'm Shirley Chung.
Chef, owner of Ms Chi café.
I spent 13 years in Las Vegas,
working for all the celebrity chefs.
I'm fluent in all this classic technique,
like French, Italian.
I'd been on Top Chef twice,
as well as Tournament of Champions.
Now I'm known as The Dumpling Queen.
I'm proud to represent Chinese culture in United States.
Bobby, you better bow down.
The Dumpling Queen of Los Angeles is in the house.
So Tim, what are you thinking about doing?
I'm doing a smoked trout with a citrus vierge.
A vierge is like a liquidy sauce,
with olive oil or some sort of fat to break it.
Well, orange is sweet, grapefruit is bitter.
The creaminess from the avocado,
the slight spice you get from the Fresno chile
are really gonna lift up that smoked trout.
[Carla] I had Tim's food which is so clean,
and so tight,
'cause he was at The French Laundry.
And his food is very fresh and exciting with pops of surprises.
I'm Tim Hollingsworth and I'm the chef, owner of Otium in Los Angeles.
You know, I'm not a chef that's bounced around
and worked in a lot of different kitchens.
I grew up cooking at the country French restaurant in my hometown
and then my next job was at the French Laundry
and I stayed there for 13 years working my way up.
American cuisine is my specialty.
But America is built on so many different cultures that we draw influence from.
So I'm not boxed in. I dabble in everything.
The last cooking competition I did, I had to go home and tell my son I lost.
So I definitely have to go home with a win.
Wooh!
Whoa!
Water's boiling. Where's the time clock?
[Carla] Sixteen minutes.
[cheering and applause]
Shirley, things are flying around here.
How are you gonna do this in 20 minutes?
It takes seven minutes.
Bobby, she says it only takes seven minutes.
Get ready to be impressed.
All right. Let's take some time off the clock.
[laughter]
[Shirley] The steamer is a lot more powerful
than steaming the egg custard in oven.
Tim, lots of colors over here.
Your cuts are very nice.
[Tim] Thank you. Thank you.
You're gonna make sure that the trout is the star.
Trout has to be the star.
-Don't hide it with the citrus. -No.
I'm just gonna flake it apart, marinate it in a little bit of olive oil,
olive brine and smoked paprika.
[Carla] All right. 13 minutes, people.
So I grabbed the smoked trout skin,
threw that into the fryer
because fried fish skin is delicious.
Eight minutes. Eight minutes, folks.
So Bobby didn't think you could make an egg custard in seven minutes.
[Shirley] I did.
She made an egg custard in seven minutes.
-Wow! -[audience cheering]
That's amazing.
They look pretty.
[Shirley] My custard is overcooked.
But in the middle, it's still very nice and perfectly set.
-Hi, Tim. -How are you?
[Ana] So what's in the sauce?
[Tim] Citrus, olive oil, olives, little bit of Fresno chile.
Gonna put a little bit of fennel, smoked trout.
-Mmm. -To really kind of round everything out.
Sounds delicious.
I really want like, an herbaceous pop.
I grab fennel, basil, chives and a little bit of dill.
Forty-five seconds left.
I'm putting little chunks of the smoked trout,
salmon caviar,
chive, dill, lemon zest
and then the crispy trout skin on top.
[all] Ten... Nine...
-Eight... Seven... -[Tim] A little bit of smoked trout salad,
-Six... Five... -and then top it with a little bit more vierge.
Four... Three...
Two...
-One. -[bell dings]
[cheering and applause]
[Tim] I really think that it's gonna be a very flavorful bite.
My only concern is, did I do enough
with the trout?
Tim, he made a salad. He didn't cook anything.
Let's hope my flavor and texture will be better than Tim.
[bell dings]
[Carla] Well, Bobby.
We brought in the big guns to take you down.
I can literally see the fear in your eyes right now, Bobby.
[Carla] Mmm-hmm.
Chef Shirley, tell us what you did with the smoked trout.
So today I made a smoked trout steamed egg custard,
crispy smoked trout skin as garnish,
and with a touch of salmon caviar.
The middle bite is the perfect bite.
It is silky in texture,
and the skin was pop, pop, pop, wow.
The fried skin, it's like fish chicharron.
How can you go wrong?
[Carla] But as you get around the edge,
there's just water that's coming off of your custard.
Chef Tim. What did you do with the smoked trout?
I made a marinated smoked trout salad
with avocado, fennel and citrus vierge.
I love the grapefruit and orange, fennel and olives.
But I wanted a little more spice
to wake up that trout and smokiness.
I love all of these flavors.
To me, this is just like sunshine in a bowl.
But I wish there had been a little bit more acidity.
I hate this part. How do you look at these two people in the eye?
I can't even look at them anymore.
[Bobby laughs]
You are on The View. You all look at people
and tear 'em down all the time.
That's just... That's just Congress and politicians.
It's not nice people who make good food.
[all laughing]
I can't even leave here. I just saw this thing is down.
It's feeling like I'm trapped.
[Bobby laughs]
-Oh, no. You better get in here. -No. Mmm-mmm-mmm-mmm.
Mmm.
[Shirley] I should have start cooking out my backup potion of my egg custard
instead of trying to save something.
[Carla] The chef moving forward
to beat Bobby tonight is...
Chef Tim.
[cheering and applause]
[Shirley] Tim, such an excellent chef.
I cannot make any mistake when I compete with him.
So I'm a good loser today.
[Ana] This was so hard
that if you don't beat him, I'm going to beat you.
-[Bobby laughs] -All right. All right.
[cheering and applause]
All right, Tim. Congratulations.
I know that your skill level is way up here.
So, what are we cooking tonight?
What's you signature dish?
My signature dish is...
Roasted chicken.
-[audience exclaiming] -Whoa!
[Bobby laughs]
Okay. Very interesting.
All right, guys. Forty-five minutes on the clock.
And your time starts...
Now.
[cheering and applause]
[bell dings]
[Carla] Everybody thinks they can roast a chicken.
But simple things are really hard to do.
You cannot hide.
The skin texture, dark meat's juicy,
white meat's juicy.
-Yes. There is nothing worse than a tough old bird. -Right.
Tim, what are the green peppers going into your blender?
Jalapeño. I'm making a aji verde sauce.
Ah! Okay.
[Tim] An aji verde is a green Peruvian sauce
that packs a lot of flavor.
Perfect for a roast chicken.
It's lime juice, cilantro,
garlic, jalapeño,
scallion.
My signature dish is herb-roasted chicken
with shishito soy glaze,
crispy potatoes with Aleppo pepper,
and an aji verde.
Tim, of all the things you could have chosen,
why a roast chicken?
Every good chef, every good home cook,
they need to know how to make a roast chicken.
Okay.
[Bobby] Usually when I roast a whole chicken,
it's usually about an hour-and-15 minutes, something like that.
No way, roasting a whole chicken here is going to work.
So I'm gonna do half chickens.
Bobby, you're already on the stove?
[Bobby] I'm searing the skins
and then we're gonna finish it in the oven.
What are the seasonings you're putting on it?
[Bobby] I got garlic, onion, paprika, coriander, cumin.
Lots of layers of flavors here.
I'm inspired by the dish called peri-peri chicken,
which is a South American chicken.
So I'm gonna use some South American chillies.
Are you drinking to our victory already?
-Hell, yes. -Okay.
[Tim] Because I only have 45 minutes,
I'm gonna choose to use a Cornish game hen.
It's a smaller bird and I'm gonna split it into half first.
[Ana] Bobby is already going into the oven
and Tim's still cutting the thing up.
[Carla] Thirty-five minutes, gentlemen.
-Thirty-five minutes. -[cheering and applause]
[Carla] All right, Tim.
Oh, my God, mayonnaise. Hmm-hmm-hmm!
[Tim] It locks in all the flavor
and it helps with the caramelization as well.
So why did you choose these small birds?
I saw that Bobby chose the big-ass birds.
Yeah. I'm not sure that's the right move.
Big bird, big problems.
I wanna sear this chicken, get a nice crust
before I go into the oven.
A roast chicken is everyone's favorite.
And I think you're gonna do it.
-[Tim] Do it! -[Carla] Thank you, Tim.
-[Bobby] So here's the deal. -Yeah.
-[Bobby] I'm gonna make a bread and avocado salad. -[Carla] Okay.
[Bobby] And Fresno red chile sauce.
-Uh-huh. -And then, in honor of Ana's suit,
I'm gonna use a aji amarillo sauce
for the avocado and bread salad.
Okay. So, let me ask you this about those big chickens.
Are you over compensating for something?
[all laughing]
-What do you mean? -Why are you laughing?
-What do you mean? -I... That's a serious question.
Yeah. They're pretty big.
-[Carla] Yeah. -So I don't know. It's gonna be tight.
There's a couple of things you need to think about.
You have to cook the chicken enough but not overcook it.
There's white meat versus dark meat.
The dark meat takes longer than the white meat.
Gonna hope for the best.
I need you to go over there and look at Tim's chicken.
Oh, you cut... Okay, very smart.
Tim's chicken looks really great. He cut his into pieces.
Much smarter than I was.
It's not too late.
-No, I'm... I'm... -You have a couple of chickens there.
I'm praying. I'm praying.
I'm absolutely worried about time
'cause the chicken has to be cooked right.
[bell dings]
[Carla] Twenty-seven minutes, chefs.
[cheering and applause]
[Carla] So what I love is that Tim is frying his little chickens.
And when you think about that mayonnaise,
he's gonna get a golden brown.
But, Bobby is known for his sauces.
So he is playing to his strengths.
[Bobby] So I'm making two kinds of hot sauces.
First, my Fresno hot sauce is charred Fresno chillies,
red wine vinegar, a little Dijon mustard,
piquillo peppers, honey, and then some olive oil.
The aji amarillo sauce is mayonnaise,
white wine vinegar, aji amarillo,
honey, and then some olive oil.
They both have a fruity heat to it.
Like, you just want to keep eating.
So you know, I went into Bobby's green room.
He had 16 different pictures
of cats.
-What? -He's got
a cat stuffed animal.
-Shut up! -I mean, he is the crazy cat man.
Yeah. You need to go in there and talk to him about it.
Bobby, you said it was the same color as my suit.
-You might have been right. -I know. It's pretty close.
But you know what else, Bobby?
I went into your green room.
Yeah.
You have 16 pictures of cats.
-Yeah. Yeah. -Sixteen.
-You've got a problem. -Yeah. I'm that single cat guy.
-No. You're not single cat guy. -Well, you know...
'Cause I just heard, you bought a dog for the new girlfriend.
-Yeah? -[audience exclaiming]
Tell us about this dog.
His name is Allspice.
-That's cute. -[Bobby] True story.
My girlfriend, she's Latina.
Where's she from?
-[Bobby] Puerto Rico. -[Ana] Can you salsa?
-I know you can make salsa. -I can salsa a little bit.
What does that mean.
[all chanting] Show us! Show us!
Show us! Show us!
-Show us! Show us! -[Latin American music playing]
[cheering and applause]
-Not that good. -[music stops]
-Tim, tell me what you're doing. -Yes.
All right. So we have a soy and shishito glaze,
-little bit of chicken stock in there. -[Ana] Uh-huh.
[Tim] Shallots, shishito peppers,
tomatoes, soy butter,
lime.
-We're also going to Peru with aji-- -Yes.
-Both of you are going to Peru. -[Tim] Yeah. Yeah.
-So you're doing aji verde. -Aji verde, yeah.
-You are? -Yeah.
[Bobby] I thought I was being original.
[Ana] Fourteen minutes to go.
[audience applauding]
[Tim] So I go back to the chicken.
I got nice color on both sides.
And now it's time to add the butter and some thyme in there.
I take the cast iron pan,
slide it in the oven.
So now I need to work on the potatoes.
When you smash these potatoes after they've been boiled like this,
you get a lot of edges.
And the edges are what gets really crispy
when you out it in the fryer.
Tim, what flavor are you putting on your smashed potatoes?
A lot of flavor. I'll tell you that.
Chopped shallots, chopped parsley,
lemon zest, lemon juice,
olive oil, Aleppo pepper.
Yeah!
[audience applauding]
[Carla] Only four minutes.
Oh, my God.
[Ana] That chicken looks so juicy,
I can taste it from here.
Is that chicken done, Bobby?
-[Bobby] Almost done. -[Carla] Okay.
[Bobby] One of things that's important is that
when you take the roasted chicken out, you let it rest for a while.
I don't have time to do that.
So I'm concerned about the texture of the chicken.
[Ana] Those potatoes look delicious.
[Carla] I love smashed potatoes.
I love smashed potatoes too.
It's one of the things that I order when I go to a restaurant.
Oh, my God. Tim is bringing us something.
-Tim is bringing us something. -[audience applauding]
-Tim! -[Tim] Hey, you ladies gotta eat.
You have under two minutes and I appreciate you taking the time to bring us some.
For you.
-[Carla] Oh! -This is crazy good.
[Carla] Under one minute.
[Bobby] I put the half chicken on the plate,
hit it with some of that Fresno hot sauce,
then I put some of that bread salad down.
Little bit of that yellow amarillo sauce.
[Tim] Pile of potatoes next to the chicken,
-spoon the shishito soy glaze over the top of it. -[all] Nine... Eight--
Six... Five...
Four... Three...
Two... One.
[cheering and applause]
[Bobby] I have two concerns.
Whether that's cooked or not?
And if it is, is it going to be tender enough?
[Tim] I know how much flavor is in this dish.
It is definitely going to beat Bobby.
[bell dings]
Tonight's challenge was roast chicken.
Now we'd like to introduce you to the judges.
First up, chef, author, and restaurateur,
Chris Scott.
Chef and TV host,
Sarah Gore.
Chef, owner of East Wind Snack Shop,
Chris Cheung.
[all applauding]
Judges, please try the first roast chicken in front of you.
This right here is simple done right.
Girl, these potatoes are excellent.
Creamy, crisp, milky,
silky.
And this sauce right here...
I can bathe in this sauce, it is so good.
I would eat a whole vat of these potatoes.
The chicken is cooked perfectly.
It is juicy, it's moist.
[Chris] The only pullback is that
the skin isn't as crispy as I would like.
Maybe if the soy glaze was reduced a little bit more,
and then maybe brushed on the chicken and boiled up at the last second,
then you would have gotten that crispy skin.
That's probably the only thing that went a little bit wrong on this dish.
[Ana] All right, judges,
can we please have you try the second roasted chicken?
The cooking of chicken, I thought was spot on.
Juicy, and the skin, crispy, good, crunchy.
[Sarah] That char on the top,
the crispy skin which kinda adds little bit more texture in there.
When I cut into the chicken, it's not as juicy as I would like,
but delicious nonetheless.
The Fresno chile hot sauce packs the right amount of heat,
the right amount of sweet, the right amount of tang.
[Sarah] The salad was delicious.
I like the creaminess of the avocado.
Maybe it was a little bit heavy.
Overall, two great roast chickens.
All right, judges, we really need your vote.
[Tim] I wasn't really going for a crispy chicken.
I stand behind the flavor,
I stand behind the technique.
I think it's a dish that could beat Bobby.
And the winner is...
Chef Tim.
[cheering and applause]
Whoo!
Winner, winner, chicken dinner, buddy!
I cannot wait to call my son
and tell him I won.
Nobody likes to beat me more than Carla.
[exclaiming]
You... Oh, you don't even know...
That only happened twice.
I have been here a hundred times.
[cheering and applause]
Chef, cooking a perfect roast chicken
is not a easy task.
But man, you housed it.
The attention to detail across the board.
Congratulations.
[cheering and applause]
Bobby Flay, we roasted you, baby.
Roasted!
[cheering and applause]
I'm Chef Tim Hollingsworth
and I just beat Bobby Flay.
[cheering and applause]