1
00:00:02,867 --> 00:00:05,567
I'm Bobby Flay. Each week,
one brave chef will try to
take me down in my house.
2
00:00:05,567 --> 00:00:08,166
-This is my show.
-Today, it is.
Tomorrow, who knows?
3
00:00:08,166 --> 00:00:10,000
-Ooh.
-Trash talking.
4
00:00:10,000 --> 00:00:12,767
This culinary battle
is going to shake down
in two rounds.
5
00:00:12,767 --> 00:00:16,266
Round one. To get to me,
two contenders
have to go through each other
6
00:00:16,266 --> 00:00:18,367
using an ingredient
of my choice.
7
00:00:18,367 --> 00:00:19,834
It's do or die, Bobby.
8
00:00:19,834 --> 00:00:23,500
Two people that know me well
will decide who's got
the skills to beat me.
9
00:00:23,500 --> 00:00:24,700
Yeah.
10
00:00:24,700 --> 00:00:27,266
Round two,
I go head-to-head
with the winning contender.
11
00:00:27,266 --> 00:00:28,467
Let's go!
12
00:00:28,467 --> 00:00:30,867
It's their turn
to surprise me
with their signature dish.
13
00:00:30,867 --> 00:00:32,166
What?
14
00:00:32,166 --> 00:00:33,567
Don't try this at home.
15
00:00:34,567 --> 00:00:35,667
You did it, Bobby!
16
00:00:36,100 --> 00:00:37,266
Bottom line
17
00:00:37,266 --> 00:00:38,567
You're going to
run out of time.
18
00:00:38,567 --> 00:00:40,066
everyone's out to beat me.
19
00:00:43,467 --> 00:00:45,500
All right. I'm ready
to dance my way
to a win.
20
00:00:45,500 --> 00:00:46,734
You guys ready to watch?
21
00:00:48,367 --> 00:00:51,266
Here to spread joy
in all directions
except mine,
22
00:00:51,266 --> 00:00:53,467
it's Food Network's Carla Hall
23
00:00:53,467 --> 00:00:57,667
and dancer and TV personality,
Allison Holker Boss.
24
00:01:10,967 --> 00:01:12,233
Come on, come on.
25
00:01:15,700 --> 00:01:18,066
Oh, yeah, Bobby. Come on.
26
00:01:18,266 --> 00:01:19,433
Oh, okay.
27
00:01:22,567 --> 00:01:24,433
Who knew? Who knew?
28
00:01:25,600 --> 00:01:27,600
Look at you. That was amazing.
29
00:01:27,600 --> 00:01:29,166
Okay, that was the scariest
moment of my life.
30
00:01:29,166 --> 00:01:30,300
You did good.
31
00:01:30,300 --> 00:01:32,467
I do love to dance.
It's one of my favorite things
to do.
32
00:01:32,467 --> 00:01:34,266
I definitely don't do it
in public often.
33
00:01:34,266 --> 00:01:36,100
When I heard that you guys
were cohosting tonight,
34
00:01:36,100 --> 00:01:38,166
I was like, oh,
this is going to be
one of those nights
35
00:01:38,166 --> 00:01:40,066
where they're going to make me
move my hips.
36
00:01:41,300 --> 00:01:42,467
Thanks so much for being here.
37
00:01:42,467 --> 00:01:43,934
During the pandemic,
38
00:01:43,934 --> 00:01:46,900
you and your late husband,
honestly, just lifted me up
and everybody else up
39
00:01:46,900 --> 00:01:49,900
with your moves
and just such positive energy.
40
00:01:49,900 --> 00:01:51,767
Yeah. We always have music
playing throughout
the whole house,
41
00:01:51,767 --> 00:01:54,667
so everyone kind of gets up
and we're all in the same vibe
together.
42
00:01:54,667 --> 00:01:56,000
Yeah, it's so amazing.
I love it.
43
00:01:56,000 --> 00:01:58,100
And so you have
a new children's book
out now, too.
44
00:01:58,100 --> 00:02:00,667
Yes, we do. Oh my gosh.
I'm so excited about it.
45
00:02:00,667 --> 00:02:03,166
It's called
Keep Dancing Through:
A Boss Family Groove
46
00:02:03,166 --> 00:02:06,667
and our family's really big
on, like, affirmations
and keeping our spirits high,
47
00:02:06,667 --> 00:02:07,834
keep moving through life.
48
00:02:07,834 --> 00:02:09,567
It was something that was
great with my children,
as well.
49
00:02:09,567 --> 00:02:12,333
-So it's a great memory
for our family.
-Oh, that's amazing.
50
00:02:13,467 --> 00:02:15,467
So obviously,
there's going to be
some dancing tonight
51
00:02:15,467 --> 00:02:17,166
and hopefully,
a little cooking as well.
52
00:02:17,166 --> 00:02:18,634
Let's bring out some chefs.
53
00:02:19,467 --> 00:02:23,166
Well, Bobby,
our first contender is serious
about nose-to-tail cooking.
54
00:02:23,166 --> 00:02:27,834
It's chef and butcher
Kimberly Plafke.
55
00:02:28,166 --> 00:02:29,200
Okay.
56
00:02:29,200 --> 00:02:30,367
What's up, y'all?
57
00:02:30,367 --> 00:02:32,166
Okay.
58
00:02:32,166 --> 00:02:35,500
Our next contender
is fusing soul food
and Filipino flavors.
59
00:02:35,500 --> 00:02:37,233
It's chef Tiana Gee.
60
00:02:39,867 --> 00:02:43,667
-Amazing.
-Yeah.
61
00:02:46,600 --> 00:02:48,000
Kim, Ti. How's it going?
62
00:02:48,000 --> 00:02:49,066
-Pretty good.
-Fantastic.
63
00:02:49,066 --> 00:02:51,800
-Very relaxed.
-Got to keep it cool
till I get to you.
64
00:02:51,800 --> 00:02:54,667
Till you get to me.
Okay. I'm going to put
20 minutes on the clock.
65
00:02:54,667 --> 00:02:56,967
I'm going to give you
an ingredient of my choice.
66
00:02:56,967 --> 00:02:59,266
And you must make
that ingredient
the star of your dish.
67
00:02:59,266 --> 00:03:01,200
-What are you hoping for?
-Something I know.
68
00:03:01,200 --> 00:03:03,700
-How about yourself?
-Something she doesn't know.
69
00:03:03,700 --> 00:03:05,367
[laughing]
70
00:03:05,367 --> 00:03:06,734
And that ingredient is...
71
00:03:08,200 --> 00:03:09,433
maple syrup.
72
00:03:11,567 --> 00:03:13,900
Maple syrup is super versatile
73
00:03:13,900 --> 00:03:16,567
and everybody likes
a little bit of sweet.
74
00:03:16,567 --> 00:03:18,266
All right, chefs.
Don't waffle here.
75
00:03:18,266 --> 00:03:19,867
Make the maple syrup the star.
76
00:03:24,300 --> 00:03:25,834
[Carla] Maple syrup.
77
00:03:25,834 --> 00:03:28,600
-Are you a maple syrup fan?
-Absolutely. It's the only way
to get my kids to eat.
78
00:03:28,600 --> 00:03:29,967
I'll put it on vegetables.
I'll put it on fruit.
79
00:03:29,967 --> 00:03:31,500
I'll do it on anything.
You know what I'm saying?
80
00:03:31,500 --> 00:03:35,700
[Carla] I love just
maple syrup with hot sauce
and chili flakes.
81
00:03:35,700 --> 00:03:36,967
Oh, yeah.
82
00:03:36,967 --> 00:03:38,667
-It's good on chicken.
It's good on anything.
-Fried chicken, yes.
83
00:03:38,667 --> 00:03:40,066
-Can I steal some flour?
-Yep.
84
00:03:40,066 --> 00:03:41,200
Are they going to do
breakfast?
85
00:03:41,200 --> 00:03:44,066
Wait. Ti is going
to the flour.
Ti, what are you making?
86
00:03:44,066 --> 00:03:46,867
I'm going to make, uh,
maple syrup, uh, cornbread.
John cakes.
87
00:03:46,867 --> 00:03:48,500
-Oh, yes!
-Okay.
88
00:03:48,500 --> 00:03:50,667
[Carla] I love this chef.
She is not measuring anything.
89
00:03:50,667 --> 00:03:52,500
This is something
she clearly has done before.
90
00:03:52,500 --> 00:03:55,166
She's taking her salt,
her baking powder,
baking soda.
91
00:03:55,166 --> 00:03:56,667
She's just dumping it in.
92
00:03:56,667 --> 00:03:59,100
[Tiana] I'm making
a brown butter
and maple Johnny cake
93
00:03:59,100 --> 00:04:02,266
with a soy and
maple syrup [indistinct]
94
00:04:02,266 --> 00:04:03,634
with a corn succotash.
95
00:04:03,634 --> 00:04:07,400
A Johnny cake is pretty much
like if cornmeal and a pancake
had a baby.
96
00:04:07,400 --> 00:04:10,800
I'm a southern girl.
For me, Johnny cakes
and corn...
97
00:04:10,800 --> 00:04:12,767
-It brings you home.
-Yes.
98
00:04:15,600 --> 00:04:17,667
My name's Tiana,
but you can call me Ti.
99
00:04:17,667 --> 00:04:19,266
I'm the chef and owner
of SoulPhil,
100
00:04:19,266 --> 00:04:21,967
which is my popup
where I celebrate my heritage.
101
00:04:21,967 --> 00:04:23,600
It's Filipino and soul food.
102
00:04:23,600 --> 00:04:26,266
My love for food started out
with my grandmother.
103
00:04:26,266 --> 00:04:30,266
She taught me how to make
Filipino food and started
my passion for cooking.
104
00:04:30,266 --> 00:04:32,800
I'm here to represent
for all of the Black,
female chefs,
105
00:04:32,800 --> 00:04:34,300
all of the minority
female chefs,
106
00:04:34,300 --> 00:04:37,433
because there's a space for us
and we're here
to take up space.
107
00:04:40,867 --> 00:04:41,867
Kim, what are you making?
108
00:04:41,867 --> 00:04:44,266
Maple spicy shrimp tacos.
109
00:04:44,266 --> 00:04:46,166
-Whoa.
-Oh.
110
00:04:46,166 --> 00:04:47,767
Sweet and spicy, just like us.
111
00:04:47,767 --> 00:04:49,100
Oh. [laughs]
112
00:04:49,100 --> 00:04:51,300
Shrimp goes really,
really well with, you know,
113
00:04:51,300 --> 00:04:52,667
a little sweet
and a little heat
114
00:04:52,667 --> 00:04:55,900
and so that sweet
is going to be the maple
and it'll really stand out.
115
00:04:55,900 --> 00:04:59,000
And making homemade tortillas
I think would
catch their attention.
116
00:04:59,000 --> 00:05:03,467
So I grab flour,
blue cornmeal,
oil, water and salt.
117
00:05:03,467 --> 00:05:04,667
[Carla] Kim is a butcher.
118
00:05:04,667 --> 00:05:07,867
When you have the confidence
of breaking down
a large animal,
119
00:05:07,867 --> 00:05:09,433
it translates in the kitchen.
120
00:05:11,800 --> 00:05:13,767
[Kimberley] I am
the production manager
at The Meat Hook.
121
00:05:13,767 --> 00:05:17,767
I produce link sausages,
charcuterie
and ready-to-eat goods.
122
00:05:17,767 --> 00:05:19,700
I have the best job
in the shop.
123
00:05:19,700 --> 00:05:23,600
My culinary style
is cooking methods that are
better for the planet.
124
00:05:23,600 --> 00:05:25,700
Utilize all parts
of the animal.
125
00:05:25,700 --> 00:05:27,800
Make sure nothing
gets thrown out.
126
00:05:27,800 --> 00:05:29,600
I just basically want to
prove to myself
127
00:05:29,600 --> 00:05:33,000
that hey, you are
one of the best people
in your field.
128
00:05:33,000 --> 00:05:35,467
If you can beat Bobby Flay,
then that'll be the proof.
129
00:05:36,967 --> 00:05:37,934
Fifteen minutes.
130
00:05:41,367 --> 00:05:44,100
Kim. You're making your own
taco shells.
131
00:05:44,100 --> 00:05:46,000
Yeah, I saw a little
tortilla press over there.
132
00:05:46,000 --> 00:05:48,166
Well, you know there's
a tortilla press with Bobby,
you know. Okay.
133
00:05:48,166 --> 00:05:50,266
That's true.
He's a human tortilla press.
134
00:05:50,266 --> 00:05:52,767
-Totally. All right,
get into it.
-Thank you.
135
00:05:52,767 --> 00:05:53,934
I'm pressing out the tortillas
136
00:05:53,934 --> 00:05:58,100
and then my super awesome
butcher muscles
broke the press.
137
00:05:58,100 --> 00:06:00,967
There's another. However,
it's a lot bigger
138
00:06:00,967 --> 00:06:03,367
and it's a little harder
for me to manage.
139
00:06:03,367 --> 00:06:05,634
They're not coming out
as thin.
140
00:06:07,100 --> 00:06:08,800
So I'm adding
some bacon lardons
141
00:06:08,800 --> 00:06:11,066
to add some nice
smoky saltiness.
142
00:06:11,066 --> 00:06:12,967
-Chef Ti.
-What's up?
143
00:06:12,967 --> 00:06:15,667
I see some scotch bonnet here.
What is that?
144
00:06:15,667 --> 00:06:17,900
Scotch bonnet, brown butter
with a little, uh, maple.
145
00:06:17,900 --> 00:06:20,500
Going to make
some kind of, like, gastrique
for the lardons.
146
00:06:20,500 --> 00:06:22,066
[Carla] Okay.
147
00:06:22,066 --> 00:06:25,166
[Tiana] I add some soy sauce
and some rice wine vinegar
to make it nice and acidic.
148
00:06:25,166 --> 00:06:27,600
Do you have a dance move?
Your outfit says you do.
149
00:06:27,600 --> 00:06:30,900
I don't. You know, they do
that little TikTok one
like this right now.
150
00:06:30,900 --> 00:06:33,767
Okay. Oh. Okay. Okay.
151
00:06:36,367 --> 00:06:38,433
Ten minutes, chefs.
152
00:06:39,767 --> 00:06:42,066
Tia's getting some color
on those Johnny cakes.
153
00:06:42,066 --> 00:06:44,300
-Those Johnny cakes
look baller.
-Dude.
154
00:06:44,300 --> 00:06:46,266
[Carla] Kim,
I think the shrimp look good.
155
00:06:46,266 --> 00:06:48,667
-Put in maple syrup now.
-Bring on the maple.
156
00:06:48,667 --> 00:06:53,166
It's time to get started
on my pico,
which every taco needs.
157
00:06:53,166 --> 00:06:56,500
Using tomatoes,
jalapeños and lime juice
158
00:06:56,500 --> 00:07:00,367
Next, I'm going to make
a spicy maple crema
for my tacos.
159
00:07:00,367 --> 00:07:05,400
I'm adding sriracha,
mandarin orange juice
and of course, maple.
160
00:07:05,400 --> 00:07:09,934
So, making a corn succotash
using shallots, bell pepper
and bacon fat.
161
00:07:10,867 --> 00:07:12,533
You guys have
eight minutes left.
162
00:07:13,967 --> 00:07:16,166
Chef Ti over here.
What are you doing now?
163
00:07:16,166 --> 00:07:18,867
It's going to be, like,
a corn succotash, but I need
to add some layers to it.
164
00:07:18,867 --> 00:07:20,033
Do you have time
for a dance move?
165
00:07:23,867 --> 00:07:25,367
-I've got the moves.
-There we go.
166
00:07:25,367 --> 00:07:27,600
She's doing the dicing,
so my cutting dance.
167
00:07:27,600 --> 00:07:29,200
-No?
-Yeah, I'm here for it.
168
00:07:29,200 --> 00:07:30,533
That's good.
I'm going to go over here.
169
00:07:32,800 --> 00:07:34,200
She wasn't feeling my dancing.
170
00:07:34,200 --> 00:07:35,467
How are you doing?
171
00:07:35,467 --> 00:07:37,567
Very ambitious of you
to be making your own
tortillas right now.
172
00:07:37,567 --> 00:07:40,900
Got to have big dreams.
Right now,
I dream of tortillas.
173
00:07:40,900 --> 00:07:42,266
I've got my tortillas cooking,
174
00:07:42,266 --> 00:07:45,767
even though they're
a bit thicker
than I originally planned.
175
00:07:45,767 --> 00:07:46,867
A little more color.
176
00:07:46,867 --> 00:07:48,233
[Allison] All right.
You know what?
177
00:07:48,233 --> 00:07:49,767
I'm going to get the audience
to do some dance moves
to encourage you.
178
00:07:49,767 --> 00:07:52,266
We're all going to
head to the side.
Hey, hey.
179
00:07:52,266 --> 00:07:53,767
Hey, hey.
180
00:07:54,867 --> 00:07:56,133
That looks good.
181
00:07:56,133 --> 00:07:57,867
They're giving you
a little bit of love.
A little encouragement.
182
00:07:57,867 --> 00:07:59,367
We're at four minutes.
183
00:08:01,266 --> 00:08:05,700
I really wish I could get
my tortillas thinner,
but time's running out.
184
00:08:05,700 --> 00:08:08,000
So first, I'm going to put
my tortillas down,
185
00:08:08,000 --> 00:08:11,166
then my shrimp,
a nice big spoonful
of my pico,
186
00:08:11,166 --> 00:08:13,066
followed by my crema.
187
00:08:13,066 --> 00:08:14,066
It's hot in here, y'all.
188
00:08:14,066 --> 00:08:15,967
-Thirty seconds to go.
-Uh-oh.
189
00:08:15,967 --> 00:08:17,000
It's time for me
to start plating.
190
00:08:17,000 --> 00:08:18,667
I start with
the maple gastrique.
191
00:08:18,667 --> 00:08:22,100
I add my Johnny cakes,
the lardons
as well as that succotash
192
00:08:22,100 --> 00:08:24,367
[all] Eight, seven, six...
193
00:08:24,367 --> 00:08:27,166
I add cilantro
and some lime on the side.
194
00:08:27,166 --> 00:08:29,767
[all] Three, two, one.
195
00:08:33,767 --> 00:08:35,367
This is going to be hard.
196
00:08:35,367 --> 00:08:37,600
[Kimberley] I'm nervous
about the tortilla situation,
197
00:08:37,600 --> 00:08:40,300
but I know that I've
made maple the star.
198
00:08:40,300 --> 00:08:43,066
[Tiana] If I was at a diner
and I ordered
some Johnny cakes
199
00:08:43,066 --> 00:08:45,300
and this came out,
cleaning the plate,
immediately.
200
00:08:45,300 --> 00:08:46,700
That was a heck
of a 20 minutes.
201
00:08:46,700 --> 00:08:48,533
Bro, you have no idea.
202
00:08:53,567 --> 00:08:55,066
We know Bobby's
a pretty good cook.
203
00:08:55,066 --> 00:08:57,100
But after earlier,
he's a pretty good dancer,
too.
204
00:08:57,100 --> 00:08:59,300
But fear not,
we're going to knock him
off his rhythm.
205
00:08:59,300 --> 00:09:01,667
But before we see
you guys dance
to the man in the middle,
206
00:09:01,667 --> 00:09:03,300
let's see what y'all did
with the maple syrup.
207
00:09:03,300 --> 00:09:04,300
Chef Kim.
208
00:09:04,300 --> 00:09:06,867
I did maple shrimp tostada
209
00:09:06,867 --> 00:09:10,600
with a spicy maple crema
and a classic pico.
210
00:09:10,600 --> 00:09:13,567
Love this crema. Your shrimp
were cooked perfectly.
211
00:09:13,567 --> 00:09:15,166
I get the maple syrup.
212
00:09:15,166 --> 00:09:18,066
The pico, I think your cuts
could have been
a little cleaner
213
00:09:18,066 --> 00:09:21,166
and the tostada,
I think if it was
a little thinner,
214
00:09:21,166 --> 00:09:23,000
-you could have really
cooked it through.
-Right.
215
00:09:23,000 --> 00:09:24,800
I do agree.
It was a little uncooked
in the middle,
216
00:09:24,800 --> 00:09:26,967
but the shrimp is delicious.
217
00:09:26,967 --> 00:09:28,367
I think you made
maple the star
218
00:09:28,367 --> 00:09:30,100
and I think that was really,
like, standout.
219
00:09:30,100 --> 00:09:31,967
-Thank you.
-Chef Ti, what did you make?
220
00:09:31,967 --> 00:09:34,100
I have a brown butter
and maple Johnny cake
221
00:09:34,100 --> 00:09:37,266
with a maple gastrique
and corn succotash.
222
00:09:39,567 --> 00:09:40,700
It's spicy.
223
00:09:40,700 --> 00:09:43,066
First bite I had,
it felt like it took me
on a journey.
224
00:09:43,066 --> 00:09:45,266
You go from the sweetness
and then it gets hot.
225
00:09:45,266 --> 00:09:47,100
-It really hits you.
you don't expect it--
-Bam!
226
00:09:47,100 --> 00:09:48,100
but I love, it was, like,
whoa!
227
00:09:48,100 --> 00:09:50,667
The bacon,
so fantastic on top.
228
00:09:50,667 --> 00:09:52,367
Might be a little bit
too spicy.
229
00:09:52,367 --> 00:09:53,967
My mouth's still on fire,
right now.
230
00:09:53,967 --> 00:09:56,800
Oh, it's on fire.
But the sweetness of the corn
231
00:09:56,800 --> 00:09:58,667
pairs beautifully
with the maple.
232
00:09:58,667 --> 00:10:00,000
Johnny cakes are cooked
beautifully.
233
00:10:00,000 --> 00:10:01,567
You've got a lot of lift.
234
00:10:01,567 --> 00:10:05,100
You're calling it a gastrique,
so I'm expecting
that sort of sweet and sour.
235
00:10:05,100 --> 00:10:08,367
-I could have used
a little more acid.
-Thank you.
236
00:10:08,367 --> 00:10:10,800
I am a little bit nervous
because of the heat.
237
00:10:10,800 --> 00:10:14,700
I don't know
if it was too much
but I've got to keep it spicy.
238
00:10:14,700 --> 00:10:17,834
The chef moving forward
to beat Bobby Flay is
239
00:10:21,367 --> 00:10:22,467
Chef Ti.
240
00:10:25,200 --> 00:10:29,400
I'm upset
that I won't be able to
beat Bobby Flay,
241
00:10:29,400 --> 00:10:30,834
but no regrets.
242
00:10:31,800 --> 00:10:33,066
All right, Ti.
243
00:10:33,066 --> 00:10:35,200
At the end of the day
it was about flavor,
it was about texture.
244
00:10:35,200 --> 00:10:38,467
My palate literally craved
another bite.
245
00:10:38,467 --> 00:10:40,500
-So are you ready
to take on Bobby?
-Yeah.
246
00:10:40,500 --> 00:10:42,066
Do you guys think
she can do it?
247
00:10:45,166 --> 00:10:49,166
[hip-hop song playing]
248
00:10:49,166 --> 00:10:51,367
All right, Ti. That was
an exciting first round.
249
00:10:51,367 --> 00:10:52,567
What are we cooking tonight?
250
00:10:52,567 --> 00:10:54,867
-This round, I'm tapping into
my Filipino roots.
-Oh, really?
251
00:10:54,867 --> 00:10:57,133
So my signature dish is
252
00:10:59,600 --> 00:11:01,166
sinigang.
253
00:11:05,266 --> 00:11:07,033
Here we go. Here we go.
254
00:11:08,767 --> 00:11:09,734
How do they do that?
255
00:11:10,266 --> 00:11:11,300
Oh, yeah.
256
00:11:11,300 --> 00:11:12,900
It's a soup,
or something like that,
right?
257
00:11:12,900 --> 00:11:15,266
It's a soup.
Are you ready to do this?
Let's go.
258
00:11:15,266 --> 00:11:17,367
Forty-five minutes
on the clock, hit it.
259
00:11:23,367 --> 00:11:26,600
Sinigang is a sour soup
that originated
in the Philippines.
260
00:11:26,600 --> 00:11:29,200
-Okay.
-It's made from the base
of tamarind paste
261
00:11:29,200 --> 00:11:31,266
and there's usually
meat or fish bones
262
00:11:31,266 --> 00:11:35,567
so that's the most important
thing, is to get
a very flavorful broth.
263
00:11:35,567 --> 00:11:38,100
Chef Ti, why did you choose
this dish?
264
00:11:38,100 --> 00:11:40,367
Sinigang is one of
my childhood favorites.
265
00:11:40,367 --> 00:11:41,567
Who taught you how to make it?
266
00:11:41,567 --> 00:11:44,000
My lola,
that means grandmother
in Tagalog.
267
00:11:44,000 --> 00:11:46,266
And I knew that Chef Bobby
might not know what it is.
268
00:11:46,266 --> 00:11:47,567
What do you mean?
I grew up on this.
269
00:11:47,567 --> 00:11:48,700
[laughs]
270
00:11:48,700 --> 00:11:51,266
[Tiana] My signature dish
is seafood sinigang
271
00:11:51,266 --> 00:11:55,100
with sea bass, king crab,
mussels and prawns.
272
00:11:55,100 --> 00:11:58,000
It's one of the best,
most comforting dishes ever.
273
00:11:58,000 --> 00:12:00,767
The first thing I need to do
is get flavor and color
into the broth.
274
00:12:00,767 --> 00:12:03,900
I'm adding in some daikon,
long green peppers.
275
00:12:03,900 --> 00:12:06,567
She has already put
a bunch of things in this pot.
276
00:12:06,567 --> 00:12:09,667
Whole garlic cloves,
she's got tomatoes and onions
277
00:12:09,667 --> 00:12:11,567
and now she's putting in
some tamarind paste.
278
00:12:11,567 --> 00:12:16,166
You have to have
that note of tamarind,
that sourness,
279
00:12:16,166 --> 00:12:17,567
to make your mouth salivate.
280
00:12:17,567 --> 00:12:20,700
And then,
I add in shrimp stock
and fish trim
281
00:12:20,700 --> 00:12:22,967
because it needs
that fattiness.
282
00:12:22,967 --> 00:12:25,100
Bobby, how many times
have you had this meal?
283
00:12:25,100 --> 00:12:27,066
You know, I've had this,
like, once or twice.
284
00:12:27,066 --> 00:12:29,166
The first thing
I thought about
was tartness.
285
00:12:29,166 --> 00:12:31,500
Sinigang.
Not a lot of experience
with this dish.
286
00:12:31,500 --> 00:12:33,000
Is this supposed to be spicy?
287
00:12:33,000 --> 00:12:35,467
Oh, he's going down.
He's going down in flames.
288
00:12:35,467 --> 00:12:37,166
Definitely not made
this dish before.
289
00:12:37,166 --> 00:12:40,266
But then, the first thing
I think about is maybe
some kind of tamarind,
290
00:12:40,266 --> 00:12:41,634
lots of lime juice.
291
00:12:41,634 --> 00:12:45,667
I'm making sinigang
with shrimp, mussels
and some crispy shrimp heads.
292
00:12:45,667 --> 00:12:46,667
I break out
the pressure cooker.
293
00:12:46,667 --> 00:12:49,600
I'm adding fresh ginger,
fresh garlic, some shallots,
294
00:12:49,600 --> 00:12:51,367
pork shank
and then fish stock.
295
00:12:51,367 --> 00:12:52,467
I'm not serving
the pork shank,
296
00:12:52,467 --> 00:12:54,400
I just want the pork flavor
into the broth.
297
00:12:54,400 --> 00:12:57,066
And then I'm going to steam
some mussels with white wine.
298
00:12:57,066 --> 00:12:59,500
Coming up on 36 minutes.
299
00:12:59,500 --> 00:13:01,166
Oh, crap.
300
00:13:01,166 --> 00:13:02,867
[Tiana] I'm keeping the heads
on the spot prawn,
301
00:13:02,867 --> 00:13:04,867
because the head is always
the best part.
302
00:13:04,867 --> 00:13:06,266
-All right, girl.
-Yes.
303
00:13:06,266 --> 00:13:08,400
-So you've got some shrimp
going on here.
-Yep.
304
00:13:08,400 --> 00:13:10,200
I see crab legs.
What else are you using?
305
00:13:10,200 --> 00:13:11,166
-Sea bass.
-All right.
306
00:13:11,166 --> 00:13:12,100
I'm seafood crazy.
307
00:13:12,100 --> 00:13:13,600
I think you chose well.
308
00:13:13,600 --> 00:13:17,100
-Confidence in the culture.
Confidence in the culture.
-There we go.
309
00:13:17,100 --> 00:13:18,066
I'm going to go over here.
310
00:13:18,066 --> 00:13:19,166
All righty.
311
00:13:21,600 --> 00:13:22,867
What's up?
312
00:13:22,867 --> 00:13:24,333
[Carla] The mussels look good.
313
00:13:24,333 --> 00:13:26,767
And I've got some prawns.
I'm going to fry their heads
and put them in there.
314
00:13:26,767 --> 00:13:28,467
Okay. You're Bobbyfying it.
315
00:13:28,467 --> 00:13:31,700
Now, I know that this dish
doesn't normally have
a lot of spice.
316
00:13:31,700 --> 00:13:32,767
It doesn't have spice in it?
317
00:13:32,767 --> 00:13:35,100
It has spice,
but it's not a spicy dish.
318
00:13:35,100 --> 00:13:36,667
Okay. I'm going to put
a little heat in here.
319
00:13:36,667 --> 00:13:38,500
-You should put
a little heat in.
-I've got to.
320
00:13:38,500 --> 00:13:40,900
So I'm sautéing my shrimp
with some New Mexico
chili powder,
321
00:13:40,900 --> 00:13:42,166
just to give it some flavor.
322
00:13:42,166 --> 00:13:43,166
I can't help myself.
323
00:13:43,166 --> 00:13:45,300
I hope your pressure cooker
doesn't let you down.
324
00:13:45,300 --> 00:13:46,467
I don't know
what's going to happen.
325
00:13:46,467 --> 00:13:48,767
I mean, I threw a bunch
of aromatics in there,
326
00:13:48,767 --> 00:13:50,000
but I don't know this at all.
327
00:13:50,000 --> 00:13:52,700
I like the uncertainty, Bobby.
You know why?
328
00:13:52,700 --> 00:13:53,967
'Cause you're going down.
329
00:13:53,967 --> 00:13:55,467
[laughing]
330
00:13:55,467 --> 00:13:58,634
-You're going down. Okay.
-[Bobby] See you later.
331
00:14:02,400 --> 00:14:04,133
Twenty-six minutes
on the clock.
332
00:14:04,967 --> 00:14:06,266
[Bobby] So the pressure cooker
is done.
333
00:14:06,266 --> 00:14:08,400
I strain everything out
so I just have the broth.
334
00:14:08,400 --> 00:14:11,867
My broth tastes okay,
but I'm definitely missing
a couple of ingredients.
335
00:14:11,867 --> 00:14:13,467
So I get to work
on my vegetables.
336
00:14:13,467 --> 00:14:18,266
I'm blanching some long beans,
bok choy and then I'm going to
shock it and chop it up.
337
00:14:18,266 --> 00:14:20,066
-Smells good over there.
-Thank you.
338
00:14:20,066 --> 00:14:22,200
[Tiana] It is extremely
important
339
00:14:22,200 --> 00:14:26,100
to make sure
that every piece of protein
is cooked perfectly.
340
00:14:26,100 --> 00:14:27,333
I've got to get
the mussels cooked
341
00:14:27,333 --> 00:14:30,567
so I take some of that broth
and I strain it
into another pot,
342
00:14:30,567 --> 00:14:33,600
add the mussels into it
and then time to cook
the sea bass.
343
00:14:33,600 --> 00:14:35,367
I get some nice color
on the outside
344
00:14:35,367 --> 00:14:37,767
and make sure it's still
flaky and tender
on the inside.
345
00:14:37,767 --> 00:14:39,667
Fourteen minutes to go, chefs.
346
00:14:39,667 --> 00:14:41,767
After the mussels get poached,
I take them out.
347
00:14:41,767 --> 00:14:46,467
I then poach the shrimp
and some crab
in that same broth.
348
00:14:46,467 --> 00:14:48,000
What do you think, Carla?
Should we go distract him?
349
00:14:48,000 --> 00:14:49,033
-Absolutely.
-Let's do it.
350
00:14:51,600 --> 00:14:52,634
Hey!
351
00:14:56,467 --> 00:14:57,400
Hey!
352
00:14:57,400 --> 00:14:58,767
-All right Wait.
-Hey!
353
00:14:58,767 --> 00:14:59,934
Come on!
354
00:15:09,100 --> 00:15:10,266
Yeah.
355
00:15:10,266 --> 00:15:12,000
-All right, Bobby.
-Whoo!
356
00:15:12,000 --> 00:15:13,767
-Okay. That was fun.
-I didn't see it coming.
357
00:15:13,767 --> 00:15:15,400
Whoo! Can we taste that broth?
358
00:15:15,400 --> 00:15:17,100
-[Bobby] This has a lot to go.
-[Carla] Right.
359
00:15:17,100 --> 00:15:18,634
[Bobby] But you can taste it.
360
00:15:19,200 --> 00:15:20,333
[Carla] Um...
361
00:15:20,333 --> 00:15:22,500
-It's not very good.
It tastes like dishwater.
-It does.
362
00:15:22,500 --> 00:15:23,467
Right now.
363
00:15:23,467 --> 00:15:25,834
Are you going to do a little
loser luau?
364
00:15:26,066 --> 00:15:27,400
[laughs]
365
00:15:27,400 --> 00:15:29,166
-'Cause you ain't winning
tonight.
-You don't think so?
366
00:15:30,867 --> 00:15:32,667
I'm making sure to cook
all my vegetables.
367
00:15:32,667 --> 00:15:34,000
I want to make sure
I cook them separately
368
00:15:34,000 --> 00:15:36,166
because they all have
different cook times.
369
00:15:36,166 --> 00:15:37,567
-[Carla] Ti!
-What's up?
370
00:15:37,567 --> 00:15:38,500
I've got to taste the broth.
371
00:15:38,500 --> 00:15:39,967
-Mmm-hmm.
-Oh, what?
372
00:15:39,967 --> 00:15:41,166
I mean, look at it, y'all.
373
00:15:41,166 --> 00:15:42,333
Let me put the booty back.
374
00:15:42,667 --> 00:15:43,800
[Allison laughs]
375
00:15:43,800 --> 00:15:45,767
Oh, it is looking good.
376
00:15:45,767 --> 00:15:47,867
If you want to do
a little more salt,
you absolutely can.
377
00:15:47,867 --> 00:15:50,567
I mean, all that fish,
the tomatoes coming in.
378
00:15:50,567 --> 00:15:52,567
It tastes really complex.
379
00:15:52,567 --> 00:15:55,500
Bobby, it's got
so much flavor.
380
00:15:55,500 --> 00:15:57,166
Allison, when you taste it,
what are you tasting?
381
00:15:57,166 --> 00:15:59,367
Listen, I'm not going to fall
for those dirty tricks.
382
00:15:59,367 --> 00:16:02,100
I feel like we might need
to do a little bit
of a victory dance over here.
383
00:16:02,100 --> 00:16:03,166
-Already?
-Hit it.
384
00:16:17,266 --> 00:16:18,567
Seven minutes.
385
00:16:18,567 --> 00:16:19,800
What did you think?
386
00:16:19,800 --> 00:16:22,700
I think he should have
had the shrimp in the pot
at the start.
387
00:16:22,700 --> 00:16:24,567
I think it would have added
so much to it.
388
00:16:24,567 --> 00:16:26,266
-Complexity on hers.
-Yeah.
389
00:16:26,266 --> 00:16:27,400
Flat on his.
390
00:16:27,400 --> 00:16:28,734
Yeah. Complexity and flat.
391
00:16:30,967 --> 00:16:33,600
Well, let me tell you.
This is where Bobby has
the sneak ups.
392
00:16:33,600 --> 00:16:34,867
I've seen him
come from behind.
393
00:16:34,867 --> 00:16:37,266
-Okay.
-So we've got to watch it.
394
00:16:37,266 --> 00:16:39,567
[Bobby] I'm not very
enthusiastic about this broth
quite yet.
395
00:16:39,567 --> 00:16:42,367
So I just want to
put a bunch of stuff in it.
Enrich some of these flavors.
396
00:16:42,367 --> 00:16:46,467
I add a whole bunch
of lime juice, some tamarind,
soy sauce, daikon
397
00:16:46,467 --> 00:16:48,266
the bok choy, long beans.
398
00:16:48,266 --> 00:16:49,433
Three minutes left.
399
00:16:51,867 --> 00:16:54,867
It's time to plate.
I start with the bass.
I add my prawn.
400
00:16:54,867 --> 00:16:57,867
Then I add some mussels
and some crab.
401
00:16:57,867 --> 00:17:01,000
-She kept her mussels
in the shells.
-Mmm-hmm.
402
00:17:01,000 --> 00:17:02,100
Bobby took his out.
403
00:17:02,100 --> 00:17:04,300
She put the shrimp heads
on top.
404
00:17:04,300 --> 00:17:06,567
Bobby is frying
his shrimp heads.
405
00:17:06,567 --> 00:17:08,667
The fried shrimp heads
are going to add
more shrimp flavor,
406
00:17:08,667 --> 00:17:10,467
but also, like, a nice crunch.
407
00:17:10,467 --> 00:17:11,667
[Allison] You make me nervous
for our girl, though,
408
00:17:11,667 --> 00:17:14,400
because you keep saying
that he sneak attacks you
at the end.
409
00:17:14,400 --> 00:17:15,800
Oh, he's sneak attack.
410
00:17:15,800 --> 00:17:18,367
[Tiana] Now it's time to get
into all of the vegetables.
411
00:17:18,367 --> 00:17:21,166
Green beans, the bok choy
and the eggplant.
412
00:17:21,166 --> 00:17:22,800
Pour in the broth over that.
413
00:17:22,800 --> 00:17:25,166
-[Carla] Ti,
how's your broth taste?
-That's a great question.
414
00:17:25,166 --> 00:17:26,367
Uh, girl?
415
00:17:27,400 --> 00:17:28,567
It's great.
416
00:17:28,567 --> 00:17:30,100
Thirty seconds.
417
00:17:30,100 --> 00:17:31,567
[Bobby] Let's get everything
in the bowl.
418
00:17:31,567 --> 00:17:34,066
I have the shrimp
that's cooked,
the mussels that are cooked,
419
00:17:34,066 --> 00:17:36,266
I pour the broth
with the vegetables over it.
420
00:17:36,266 --> 00:17:39,567
[all] Nine, eight,
seven, six...
421
00:17:39,567 --> 00:17:41,667
[Bobby] Then I put
the crispy shrimp heads
on top.
422
00:17:41,667 --> 00:17:44,233
[all] Three, two, one.
423
00:17:46,767 --> 00:17:48,767
I think it's going to
come down to the broth.
424
00:17:48,767 --> 00:17:51,500
It smells really good,
so I think I have a chance.
We'll see.
425
00:17:51,500 --> 00:17:54,667
I definitely know
that I showcased myself.
426
00:17:54,667 --> 00:17:57,266
I just hope that my flavors
can get me the win.
427
00:18:03,767 --> 00:18:05,266
Congratulations for finishing
your sinigang.
428
00:18:05,266 --> 00:18:08,300
And now we'd like you
to meet your judges.
429
00:18:08,300 --> 00:18:11,900
Author and restaurateur
Nicole Ponseca.
430
00:18:11,900 --> 00:18:15,000
Cookbook author and chef
Ronnie Woo.
431
00:18:15,000 --> 00:18:19,166
Founder and owner
of Egg Shop NYC,
Sarah Schneider.
432
00:18:22,567 --> 00:18:25,133
Judges, please try the first
sinigang in front of you.
433
00:18:30,700 --> 00:18:32,800
Sinigang is such
a comfort food.
434
00:18:32,800 --> 00:18:36,166
And this dish delivered that.
And I felt like, oh, I'm home.
435
00:18:36,166 --> 00:18:39,400
I would love to have had
just a little fish sauce.
436
00:18:39,400 --> 00:18:42,567
I want that umami
with that acid.
437
00:18:43,266 --> 00:18:45,100
The broth, for me,
was fantastic.
438
00:18:45,100 --> 00:18:47,400
Really tangy and savory
439
00:18:47,400 --> 00:18:51,266
and the crispy shrimp heads
were just like...
a delicious crunch
440
00:18:51,266 --> 00:18:55,200
but maybe just a little bit
more seasoning
with the vegetables.
441
00:18:55,200 --> 00:18:58,467
I loved, sort of the hardiness
and the stew-like nature
of it.
442
00:18:58,467 --> 00:19:01,000
And I love the crispy
fried shrimp heads
443
00:19:01,000 --> 00:19:03,400
but maybe a pop
of fresh garnish
or something like that
444
00:19:03,400 --> 00:19:05,367
could really just help
with presentation.
445
00:19:05,367 --> 00:19:07,867
That would be my only critique
of the dish.
446
00:19:07,867 --> 00:19:10,066
Well, thank you so much.
Please switch your bowls.
447
00:19:16,367 --> 00:19:18,500
This dish feels like
a really modern approach.
448
00:19:18,500 --> 00:19:21,200
Flavors, for me,
were beautiful
and really well-balanced.
449
00:19:21,200 --> 00:19:23,100
The challenge,
I loved the mussels,
450
00:19:23,100 --> 00:19:27,867
but having them in the shell
just makes it a little bit
harder to sort of dig in.
451
00:19:27,867 --> 00:19:29,467
I thought the seafood
was cooked really well.
452
00:19:29,467 --> 00:19:31,367
The crab was just
absolutely delicious.
453
00:19:31,367 --> 00:19:33,300
And I thought the presentation
was just really gorgeous.
454
00:19:33,300 --> 00:19:38,166
But I just wish that the broth
had a little bit more flavor
and punch to it.
455
00:19:38,867 --> 00:19:41,400
I went like... from the acid.
456
00:19:41,400 --> 00:19:43,467
I mean, that's really what
sinigang is.
457
00:19:43,467 --> 00:19:46,000
I didn't quite get
that part of the dish.
458
00:19:46,000 --> 00:19:48,400
Charring the bok choy,
the eggplant.
459
00:19:48,400 --> 00:19:50,066
Taking the crab
out of the shell.
460
00:19:50,066 --> 00:19:51,500
They say love
is in the details.
461
00:19:51,500 --> 00:19:53,634
There was a lot of love
put into this dish.
462
00:19:54,367 --> 00:19:57,367
And now, I need you all
to vote.
463
00:19:57,367 --> 00:19:58,767
[Tiana] Defeating Bobby
would mean everything
464
00:19:58,767 --> 00:20:01,533
and it looks like
it could be close.
Really close.
465
00:20:03,266 --> 00:20:05,333
Tonight's decision
was not unanimous.
466
00:20:06,767 --> 00:20:07,834
The winner is
467
00:20:11,100 --> 00:20:12,367
Chef Bobby Flay.
468
00:20:15,700 --> 00:20:18,100
So how is this possible?
Explain your votes, please.
469
00:20:18,100 --> 00:20:19,667
Both soups
were absolutely delicious.
470
00:20:19,667 --> 00:20:22,467
But ultimately, this broth
just had the pungent nature
471
00:20:22,467 --> 00:20:24,000
that I really wanted
in a sinigang.
472
00:20:24,000 --> 00:20:26,166
Let's give it up for Chef Ti,
everybody.
473
00:20:28,066 --> 00:20:32,100
I got robbed,
but I represented
for Filipino culture,
474
00:20:32,100 --> 00:20:35,367
African American culture,
and I'm extremely proud
of myself right now.
475
00:20:35,867 --> 00:20:38,667
Tear it up. Come on, Bobby.
476
00:20:38,667 --> 00:20:40,367
You've got to dance with us,
Bobby.
477
00:20:44,367 --> 00:20:48,266
I'm floored. I cannot believe
that our girl did not win.
478
00:20:48,266 --> 00:20:50,100
There will be a rematch.
479
00:20:50,100 --> 00:20:51,000
Bring her back.
480
00:20:51,000 --> 00:20:52,367
Ti, you've got to come back.
481
00:20:52,367 --> 00:20:56,200
You have to come back.
Girl, I'm going to
drive you here.
482
00:20:56,200 --> 00:20:59,000
Well, it threw me for a loop
but the judges liked my soup.