1 00:00:00,667 --> 00:00:02,166 I'm Bobby Flay. 2 00:00:02,166 --> 00:00:05,567 Each week, one great chef will try to take me down in my house. 3 00:00:05,567 --> 00:00:06,467 This is my show. 4 00:00:06,467 --> 00:00:08,166 Today it is. Tomorrow... Who knows? 5 00:00:08,166 --> 00:00:10,066 -Oooh! -Trash talking. 6 00:00:10,066 --> 00:00:12,767 This culinary battle is gonna shake down in two rounds. 7 00:00:12,767 --> 00:00:14,300 -[bell dings] -Round one. To get to me, 8 00:00:14,300 --> 00:00:16,367 two contenders have to go through each other 9 00:00:16,367 --> 00:00:18,266 using an ingredient of my choice. 10 00:00:18,266 --> 00:00:19,500 It's do or die, Bobby. 11 00:00:19,500 --> 00:00:21,300 [Bobby] Two people that know me well 12 00:00:21,300 --> 00:00:23,467 will decide who's got the skills to beat me. 13 00:00:23,467 --> 00:00:24,567 Yeah! 14 00:00:24,567 --> 00:00:26,367 -[bell dings] -Round two, I go head-to-head 15 00:00:26,367 --> 00:00:27,433 with the winning contender. 16 00:00:27,433 --> 00:00:29,367 -Let's go. -[Bobby] It's their turn to surprise me 17 00:00:29,367 --> 00:00:30,767 with their signature dish. 18 00:00:30,767 --> 00:00:31,867 What! 19 00:00:31,867 --> 00:00:33,567 Don't try this at home. 20 00:00:33,567 --> 00:00:36,100 I know you did it, Bobby. 21 00:00:36,100 --> 00:00:38,567 -[Bobby] Bottom line... -You're going to win it. [screams] 22 00:00:38,567 --> 00:00:40,066 Everyone out to beat me. 23 00:00:41,367 --> 00:00:42,734 [audience cheering] 24 00:00:46,100 --> 00:00:49,500 All right. Who's ready to go out with a bang? 25 00:00:49,500 --> 00:00:52,700 Please welcome two people who are not gonna bite their tongues 26 00:00:52,700 --> 00:00:54,834 or hold back their views. 27 00:00:56,200 --> 00:00:58,100 It's Chef Carla Hall 28 00:00:58,100 --> 00:01:00,800 and co-host of The View, Ana Navarro. 29 00:01:00,800 --> 00:01:01,934 [cheering and applause] 30 00:01:08,567 --> 00:01:09,900 Yeah. 31 00:01:09,900 --> 00:01:11,867 You wanted to go out with a bang? 32 00:01:11,867 --> 00:01:14,266 -[Bobby laughs] -Oh, we'll take you out with a bang. 33 00:01:14,266 --> 00:01:17,667 You and winning, it's done. 34 00:01:17,667 --> 00:01:19,367 -You are going down, brother. -[Bobby laughs] 35 00:01:19,367 --> 00:01:21,166 You see how this confetti shredded? 36 00:01:21,166 --> 00:01:22,934 -Yes. -That's what we plan on doing to you. 37 00:01:24,700 --> 00:01:26,000 -Do you cook? -[Ana] Yes. 38 00:01:26,000 --> 00:01:29,266 Very well. Uh, and I like to cook Latin food 39 00:01:29,266 --> 00:01:30,767 and it irritates me a little bit 40 00:01:30,767 --> 00:01:34,600 that you have, basically, developed every Latin recipe that I cook. 41 00:01:34,600 --> 00:01:36,066 Oh, really? 42 00:01:36,066 --> 00:01:38,867 I don't know what an Irishman is doing making the best tacos in the country. 43 00:01:38,867 --> 00:01:40,567 -That gets me a little bit upset. -We... We all need 44 00:01:40,567 --> 00:01:42,100 a little flavor, okay. I mean-- 45 00:01:42,100 --> 00:01:44,000 You seriously should be cooking brisket 46 00:01:44,000 --> 00:01:45,100 and leave the tacos to me 47 00:01:45,100 --> 00:01:46,100 'cause I couldn't compete. 48 00:01:46,100 --> 00:01:47,333 Oh, man! 49 00:01:47,333 --> 00:01:51,867 Well, Bobby, we've got some heavy hitters in the house tonight. 50 00:01:51,867 --> 00:01:56,767 Our first contender has been crowned the dumpling queen of Los Angeles. 51 00:01:57,266 --> 00:01:59,467 Chef Shirley Chung. 52 00:01:59,467 --> 00:02:01,133 [cheering and applause] 53 00:02:06,667 --> 00:02:10,300 Our next contender has cooked in world-class restaurants 54 00:02:10,300 --> 00:02:12,266 under world-class chefs. 55 00:02:12,266 --> 00:02:14,066 Also from Los Angeles, 56 00:02:15,000 --> 00:02:17,567 it's Chef Tim Hollingsworth. 57 00:02:17,567 --> 00:02:19,433 [cheering and applause] 58 00:02:22,900 --> 00:02:24,166 [shutter slams] 59 00:02:25,200 --> 00:02:28,667 Shirley, Tim. Heavy hitters in the building tonight. 60 00:02:28,667 --> 00:02:30,567 [Tim] I love Shirley. We're both from LA. 61 00:02:30,567 --> 00:02:31,667 She's such a great cook. 62 00:02:31,667 --> 00:02:33,567 And we're both here for one reason. 63 00:02:33,567 --> 00:02:34,767 I'm here to take your crown. 64 00:02:34,767 --> 00:02:37,467 You have a lot of notches on that competition belt. 65 00:02:37,467 --> 00:02:39,066 But I think that belt is mine. 66 00:02:39,066 --> 00:02:41,500 [all exclaiming] 67 00:02:41,500 --> 00:02:43,066 -[Bobby] These guys are ready. -[chuckles] 68 00:02:43,066 --> 00:02:44,900 [Bobby] These are two very, very tough chefs. 69 00:02:44,900 --> 00:02:47,500 So, gonna have to put on my big boy pants tonight. 70 00:02:47,500 --> 00:02:49,700 Okay. I'm gonna put 20 minutes on the clock, 71 00:02:49,700 --> 00:02:51,667 I'm gonna give you an ingredient of my choice. 72 00:02:51,667 --> 00:02:54,500 And you must make that ingredient the star of your dish. 73 00:02:54,500 --> 00:02:56,100 And that ingredient is... 74 00:02:56,100 --> 00:02:57,567 Smoked trout. 75 00:02:57,567 --> 00:02:59,100 [audience exclaiming] 76 00:02:59,100 --> 00:03:01,767 What do I do with a cooked piece of fish? 77 00:03:01,767 --> 00:03:03,800 All right, chefs. Twenty minutes on the clock. 78 00:03:03,800 --> 00:03:04,767 You know what to do. 79 00:03:04,767 --> 00:03:05,767 Make 'em shout 80 00:03:05,767 --> 00:03:07,200 -with this smoked trout. -[bell dings] 81 00:03:07,200 --> 00:03:09,433 [cheering and applause] 82 00:03:10,300 --> 00:03:11,333 [bell dings] 83 00:03:15,700 --> 00:03:17,600 I don't think I have ever had smoked trout. 84 00:03:17,600 --> 00:03:19,066 Do you like smoked salmon? 85 00:03:19,066 --> 00:03:20,367 -I like smoked salmon. -Okay. 86 00:03:20,367 --> 00:03:22,266 [Carla] Smoked trout is drier than smoked salmon. 87 00:03:22,266 --> 00:03:25,000 And the smoking is a little more intense 88 00:03:25,000 --> 00:03:26,767 -'cause it's not as fatty. -Mmm-hmm. 89 00:03:26,767 --> 00:03:28,266 Shirley, what are you making? 90 00:03:28,266 --> 00:03:30,367 I am making steamed egg custard 91 00:03:30,367 --> 00:03:31,400 with smoked trout. 92 00:03:31,400 --> 00:03:33,400 -In 20 minutes? -[Shirley] Yeah. 93 00:03:33,400 --> 00:03:35,200 Tim, such a great chef. 94 00:03:35,200 --> 00:03:39,066 For me to beat him, I need to be 110%. 95 00:03:39,066 --> 00:03:42,900 Egg is the perfect vessel to balance off the smokiness. 96 00:03:42,900 --> 00:03:45,200 It'll be enough fat, silky. 97 00:03:45,200 --> 00:03:47,867 So I grab some eggs, crumble some smoked trout in there 98 00:03:47,867 --> 00:03:50,266 with sweet mirin, cooking wine, 99 00:03:50,266 --> 00:03:53,367 soy sauce, a little bit toasted sesame oil, 100 00:03:53,367 --> 00:03:55,300 so it become a umami bomb. 101 00:03:55,300 --> 00:03:57,767 [Carla] I was just at Shirley's restaurant. 102 00:03:57,767 --> 00:03:59,100 -[Bobby] Really? -It's so beautiful, 103 00:03:59,100 --> 00:04:02,767 decadent, and all the textures, and then beautiful dumplings 104 00:04:02,767 --> 00:04:04,834 -and... It's amazing. -I need to go. 105 00:04:06,100 --> 00:04:07,166 I'm Shirley Chung. 106 00:04:07,166 --> 00:04:09,467 Chef, owner of Ms Chi café. 107 00:04:09,467 --> 00:04:12,100 I spent 13 years in Las Vegas, 108 00:04:12,100 --> 00:04:13,767 working for all the celebrity chefs. 109 00:04:13,767 --> 00:04:16,500 I'm fluent in all this classic technique, 110 00:04:16,500 --> 00:04:17,767 like French, Italian. 111 00:04:18,467 --> 00:04:20,266 I'd been on Top Chef twice, 112 00:04:20,266 --> 00:04:22,900 as well as Tournament of Champions. 113 00:04:22,900 --> 00:04:25,200 Now I'm known as The Dumpling Queen. 114 00:04:25,200 --> 00:04:28,667 I'm proud to represent Chinese culture in United States. 115 00:04:28,667 --> 00:04:30,767 Bobby, you better bow down. 116 00:04:30,767 --> 00:04:33,033 The Dumpling Queen of Los Angeles is in the house. 117 00:04:35,100 --> 00:04:37,266 So Tim, what are you thinking about doing? 118 00:04:37,266 --> 00:04:39,800 I'm doing a smoked trout with a citrus vierge. 119 00:04:39,800 --> 00:04:42,266 A vierge is like a liquidy sauce, 120 00:04:42,266 --> 00:04:44,600 with olive oil or some sort of fat to break it. 121 00:04:44,600 --> 00:04:47,300 Well, orange is sweet, grapefruit is bitter. 122 00:04:47,300 --> 00:04:48,967 The creaminess from the avocado, 123 00:04:48,967 --> 00:04:51,667 the slight spice you get from the Fresno chile 124 00:04:51,667 --> 00:04:54,667 are really gonna lift up that smoked trout. 125 00:04:54,667 --> 00:04:58,600 [Carla] I had Tim's food which is so clean, 126 00:04:58,600 --> 00:04:59,467 and so tight, 127 00:04:59,467 --> 00:05:01,000 'cause he was at The French Laundry. 128 00:05:01,000 --> 00:05:06,967 And his food is very fresh and exciting with pops of surprises. 129 00:05:06,967 --> 00:05:11,000 I'm Tim Hollingsworth and I'm the chef, owner of Otium in Los Angeles. 130 00:05:11,000 --> 00:05:12,667 You know, I'm not a chef that's bounced around 131 00:05:12,667 --> 00:05:14,033 and worked in a lot of different kitchens. 132 00:05:14,033 --> 00:05:17,166 I grew up cooking at the country French restaurant in my hometown 133 00:05:17,166 --> 00:05:19,500 and then my next job was at the French Laundry 134 00:05:19,500 --> 00:05:21,634 and I stayed there for 13 years working my way up. 135 00:05:22,367 --> 00:05:24,166 American cuisine is my specialty. 136 00:05:24,166 --> 00:05:27,367 But America is built on so many different cultures that we draw influence from. 137 00:05:27,367 --> 00:05:29,667 So I'm not boxed in. I dabble in everything. 138 00:05:29,667 --> 00:05:33,266 The last cooking competition I did, I had to go home and tell my son I lost. 139 00:05:33,266 --> 00:05:35,433 So I definitely have to go home with a win. 140 00:05:38,367 --> 00:05:39,367 Wooh! 141 00:05:39,367 --> 00:05:40,367 Whoa! 142 00:05:40,367 --> 00:05:43,266 Water's boiling. Where's the time clock? 143 00:05:43,266 --> 00:05:44,767 [Carla] Sixteen minutes. 144 00:05:44,767 --> 00:05:46,333 [cheering and applause] 145 00:05:47,367 --> 00:05:49,700 Shirley, things are flying around here. 146 00:05:49,700 --> 00:05:52,100 How are you gonna do this in 20 minutes? 147 00:05:52,100 --> 00:05:53,266 It takes seven minutes. 148 00:05:53,266 --> 00:05:55,600 Bobby, she says it only takes seven minutes. 149 00:05:55,600 --> 00:05:56,767 Get ready to be impressed. 150 00:05:56,767 --> 00:05:58,767 All right. Let's take some time off the clock. 151 00:05:58,767 --> 00:06:00,066 [laughter] 152 00:06:00,066 --> 00:06:02,600 [Shirley] The steamer is a lot more powerful 153 00:06:02,600 --> 00:06:05,734 than steaming the egg custard in oven. 154 00:06:06,867 --> 00:06:09,100 Tim, lots of colors over here. 155 00:06:09,100 --> 00:06:10,500 Your cuts are very nice. 156 00:06:10,500 --> 00:06:11,500 [Tim] Thank you. Thank you. 157 00:06:11,500 --> 00:06:13,166 You're gonna make sure that the trout is the star. 158 00:06:13,166 --> 00:06:14,400 Trout has to be the star. 159 00:06:14,400 --> 00:06:16,567 -Don't hide it with the citrus. -No. 160 00:06:16,567 --> 00:06:20,100 I'm just gonna flake it apart, marinate it in a little bit of olive oil, 161 00:06:20,100 --> 00:06:22,900 olive brine and smoked paprika. 162 00:06:22,900 --> 00:06:25,333 [Carla] All right. 13 minutes, people. 163 00:06:28,400 --> 00:06:30,367 So I grabbed the smoked trout skin, 164 00:06:30,367 --> 00:06:31,700 threw that into the fryer 165 00:06:31,700 --> 00:06:34,600 because fried fish skin is delicious. 166 00:06:34,600 --> 00:06:37,233 Eight minutes. Eight minutes, folks. 167 00:06:39,900 --> 00:06:43,000 So Bobby didn't think you could make an egg custard in seven minutes. 168 00:06:43,000 --> 00:06:43,834 [Shirley] I did. 169 00:06:43,834 --> 00:06:46,266 She made an egg custard in seven minutes. 170 00:06:46,266 --> 00:06:47,767 -Wow! -[audience cheering] 171 00:06:47,767 --> 00:06:48,867 That's amazing. 172 00:06:48,867 --> 00:06:50,700 They look pretty. 173 00:06:50,700 --> 00:06:52,367 [Shirley] My custard is overcooked. 174 00:06:52,367 --> 00:06:56,233 But in the middle, it's still very nice and perfectly set. 175 00:06:56,800 --> 00:06:58,266 -Hi, Tim. -How are you? 176 00:06:58,266 --> 00:06:59,400 [Ana] So what's in the sauce? 177 00:06:59,400 --> 00:07:02,166 [Tim] Citrus, olive oil, olives, little bit of Fresno chile. 178 00:07:02,166 --> 00:07:04,100 Gonna put a little bit of fennel, smoked trout. 179 00:07:04,100 --> 00:07:06,000 -Mmm. -To really kind of round everything out. 180 00:07:06,000 --> 00:07:07,767 Sounds delicious. 181 00:07:07,767 --> 00:07:09,867 I really want like, an herbaceous pop. 182 00:07:09,867 --> 00:07:13,200 I grab fennel, basil, chives and a little bit of dill. 183 00:07:13,200 --> 00:07:15,066 Forty-five seconds left. 184 00:07:16,567 --> 00:07:19,166 I'm putting little chunks of the smoked trout, 185 00:07:19,166 --> 00:07:20,500 salmon caviar, 186 00:07:20,500 --> 00:07:22,667 chive, dill, lemon zest 187 00:07:22,667 --> 00:07:24,667 and then the crispy trout skin on top. 188 00:07:25,300 --> 00:07:27,100 [all] Ten... Nine... 189 00:07:27,100 --> 00:07:29,066 -Eight... Seven... -[Tim] A little bit of smoked trout salad, 190 00:07:29,066 --> 00:07:31,300 -Six... Five... -and then top it with a little bit more vierge. 191 00:07:31,300 --> 00:07:33,200 Four... Three... 192 00:07:33,200 --> 00:07:34,100 Two... 193 00:07:34,100 --> 00:07:35,567 -One. -[bell dings] 194 00:07:35,567 --> 00:07:38,467 [cheering and applause] 195 00:07:38,467 --> 00:07:41,967 [Tim] I really think that it's gonna be a very flavorful bite. 196 00:07:41,967 --> 00:07:44,467 My only concern is, did I do enough 197 00:07:44,467 --> 00:07:45,834 with the trout? 198 00:07:46,800 --> 00:07:49,000 Tim, he made a salad. He didn't cook anything. 199 00:07:49,000 --> 00:07:52,266 Let's hope my flavor and texture will be better than Tim. 200 00:07:53,867 --> 00:07:54,967 [bell dings] 201 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. 203 00:08:01,266 --> 00:08:04,900 I can literally see the fear in your eyes right now, Bobby. 204 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, 207 00:08:12,000 --> 00:08:14,567 crispy smoked trout skin as garnish, 208 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. 210 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. 212 00:08:24,767 --> 00:08:27,567 The fried skin, it's like fish chicharron. 213 00:08:27,567 --> 00:08:29,000 How can you go wrong? 214 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. 230 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. 232 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. 234 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. 237 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]