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.