1 00:00:00,700 --> 00:00:02,000 I'm Bobby Flay. 2 00:00:02,000 --> 00:00:05,467 Each week, one brave chef will try to take me down in my house. 3 00:00:05,467 --> 00:00:06,567 This is my show. 4 00:00:06,567 --> 00:00:08,300 Today, it is. Tomorrow, who knows? 5 00:00:08,300 --> 00:00:09,867 -Ooh! -Trash talking. 6 00:00:09,867 --> 00:00:12,800 This culinary battle is gonna shake down in two rounds. 7 00:00:12,800 --> 00:00:14,200 Round one, to get to me, 8 00:00:14,200 --> 00:00:16,266 two contenders have to go through each other 9 00:00:16,266 --> 00:00:18,467 using an ingredient of my choice. 10 00:00:18,467 --> 00:00:19,500 It's do or die, Bobby. 11 00:00:19,500 --> 00:00:21,800 [Bobby] Two people that know me well will decide 12 00:00:21,800 --> 00:00:23,367 who's got the skills to beat me. 13 00:00:23,367 --> 00:00:24,767 Yeah! 14 00:00:24,767 --> 00:00:27,266 [Bobby] Round two, I go head to head with the winning contender. 15 00:00:27,266 --> 00:00:29,667 -Let's go! -[Bobby] It's their turn to surprise me 16 00:00:29,667 --> 00:00:30,900 with their signature dish. 17 00:00:30,900 --> 00:00:31,867 What? 18 00:00:31,867 --> 00:00:33,567 -[woman screams] Ah! -Don't try this at home. 19 00:00:33,567 --> 00:00:35,900 -[laughing] I know you did it, Bobby! -[audience laughing] 20 00:00:35,900 --> 00:00:38,667 -[Bobby] Bottom line... -You're gonna run out of time! 21 00:00:38,667 --> 00:00:40,300 ...everyone's out to beat me. 22 00:00:41,700 --> 00:00:43,133 [bell rings] 23 00:00:47,400 --> 00:00:50,200 It's time for some good old-fashioned competition. 24 00:00:50,200 --> 00:00:51,800 Please welcome a couple of ladies. 25 00:00:51,800 --> 00:00:55,100 One is an actress and one is always acting up in my kitchen. 26 00:00:55,100 --> 00:00:56,500 -[woman 2] Wow! -[chuckles] 27 00:00:56,500 --> 00:00:59,367 It's Food Network's Sunny Anderson. 28 00:00:59,367 --> 00:01:01,100 -[audience cheering] -Yeah! 29 00:01:01,100 --> 00:01:03,567 And actress Jenna Elfman. 30 00:01:03,567 --> 00:01:05,767 You're going down. Good night, Bobby. 31 00:01:05,767 --> 00:01:08,133 That's how you do it. You gotta talk trash. 32 00:01:10,300 --> 00:01:12,700 -Thank you so much for being here. -I'm so happy to be here. 33 00:01:12,700 --> 00:01:14,567 -[Bobby] Are you? -I have such admiration for you. 34 00:01:14,567 --> 00:01:16,700 -Wow. -It's very hard to try to take you down. 35 00:01:16,700 --> 00:01:18,767 Yeah, that's right, Sunny. Don't interrupt her. 36 00:01:18,767 --> 00:01:20,367 -I got a lot to teach you tonight. -It's hard! 37 00:01:20,367 --> 00:01:22,100 -[Bobby laughing] -It's hard. I'm conflicted. I'm conflicted. 38 00:01:22,100 --> 00:01:25,400 Jenna, I know you from the Dharma and Greg era. 39 00:01:25,400 --> 00:01:27,100 And now you're on another great show. 40 00:01:27,100 --> 00:01:28,333 And it's not comedic. 41 00:01:28,333 --> 00:01:29,700 -Fear the Walking Dead. -It's Fear of the Walking Dead. 42 00:01:29,700 --> 00:01:31,100 -Yes. -Yeah. 43 00:01:31,100 --> 00:01:32,567 -With food, you have to reinvent yourself too. -[Bobby] A 100 percent. 44 00:01:32,567 --> 00:01:35,100 -You opened up yourself for the next thing, which is cool. -Yeah. 45 00:01:35,100 --> 00:01:38,367 -I'm opening up myself to beat Bobby Flay tonight. -[Bobby] Yes, you are. 46 00:01:38,367 --> 00:01:39,667 And you keep reinventing yourself. 47 00:01:39,667 --> 00:01:42,367 -You have a different wig on-- -[screaming] I know you didn't! 48 00:01:42,367 --> 00:01:44,467 -[Bobby laughing] -[screaming] I know you didn't! 49 00:01:44,467 --> 00:01:47,634 I know you didn't! I know you didn't, Bobby! 50 00:01:48,867 --> 00:01:51,567 Bobby, you love me. You love me in my wigs. Okay, Bobby? 51 00:01:51,567 --> 00:01:53,300 -You ready to go down, Bobby? -Yes, let's go. 52 00:01:54,266 --> 00:01:58,200 This former basketball player has mastered Mexican cuisine. 53 00:01:58,200 --> 00:02:01,700 -Please welcome Francisco Higadera. -[Bobby] All right. 54 00:02:03,867 --> 00:02:06,100 -Okay. -[Sunny laughing] 55 00:02:06,100 --> 00:02:07,900 Whoa! [laughs] 56 00:02:07,900 --> 00:02:09,967 Hello! 57 00:02:09,967 --> 00:02:14,800 Our next contender developed a love of Thai cuisine while serving in the US Army. 58 00:02:14,800 --> 00:02:16,800 It's chef Chris Dodson. 59 00:02:16,800 --> 00:02:18,266 [all cheering] 60 00:02:18,266 --> 00:02:21,000 -Let's go! -[Sunny] Come on, Chris. Okay! 61 00:02:21,000 --> 00:02:22,166 Oh, they're both tall. 62 00:02:22,166 --> 00:02:25,233 -I'm so glad I wore my heels today. -[Sunny] Yeah. Okay. 63 00:02:26,967 --> 00:02:29,166 Francisco, Chris, welcome. How you guys doing tonight? 64 00:02:29,166 --> 00:02:30,567 -Great. -Very good. 65 00:02:30,567 --> 00:02:32,467 Cool. These ladies are very excited that you guys are here tonight. 66 00:02:32,467 --> 00:02:34,367 I'm gonna give you 20 minutes on the clock. 67 00:02:34,367 --> 00:02:36,266 I'm gonna give you an ingredient of my choice. 68 00:02:36,266 --> 00:02:39,166 And you must make that ingredient the star of your dish. 69 00:02:39,166 --> 00:02:40,734 And that ingredient is... 70 00:02:42,800 --> 00:02:43,800 Guinea hen. 71 00:02:43,800 --> 00:02:45,900 [audience clapping] 72 00:02:47,100 --> 00:02:48,867 -How do you guys feel about this ingredient? -I like it. 73 00:02:48,867 --> 00:02:50,667 -I've never cooked it. -Tonight's your night. 74 00:02:50,667 --> 00:02:52,033 -That's right. -[Sunny laughs] 75 00:02:52,033 --> 00:02:55,166 All right, guys, don't forget to use your Zen for the Guinea hen. 76 00:02:55,166 --> 00:02:57,700 -[bell rings] -[audience cheering] 77 00:02:58,367 --> 00:02:59,600 Come on, y'all. 78 00:03:04,967 --> 00:03:06,266 Guinea hen? 79 00:03:06,266 --> 00:03:08,800 How is Guines hen different from chicken? 80 00:03:08,800 --> 00:03:10,367 [Bobby] It's leaner, but I always say, 81 00:03:10,367 --> 00:03:12,166 Guinea hen is what chicken should taste like. 82 00:03:12,166 --> 00:03:13,367 It actually has flavor to it. 83 00:03:13,367 --> 00:03:15,000 You know, I would just take the breast off. 84 00:03:15,000 --> 00:03:16,166 To me, I would fry this. 85 00:03:16,166 --> 00:03:17,600 [Sunny] Yeah. A 100 percent, fry it. 86 00:03:17,600 --> 00:03:20,500 As a game bird, it can dry out. 87 00:03:20,500 --> 00:03:22,967 I have never ever worked with Guinea hen before. 88 00:03:22,967 --> 00:03:25,367 It's looking very chicken-y. So, I'm feeling very comfortable. 89 00:03:25,367 --> 00:03:29,166 I'm making Guinea hen scallopini with gochujang succotash. 90 00:03:29,166 --> 00:03:31,800 So, my strategy is to split the breast, 91 00:03:31,800 --> 00:03:34,400 and then I'm gonna cut that skin off and then, I'm gonna fry it. 92 00:03:34,400 --> 00:03:37,100 -So, he butterflied it. -For the speed, right? 93 00:03:37,100 --> 00:03:39,700 [Sunny] It is. But we also run the risk of overcooking it, 94 00:03:39,700 --> 00:03:41,767 -because it is so thin. -Yeah, that's true. 95 00:03:41,767 --> 00:03:43,467 [Chris] Next, I start slicing my eggplant 96 00:03:43,467 --> 00:03:45,800 because I wanna get that in there for my succotash. 97 00:03:48,166 --> 00:03:50,867 I'm the son of an Army mom who worked a lot. 98 00:03:50,867 --> 00:03:53,900 So, I took on the responsibility of cooking for me and by siblings. 99 00:03:53,900 --> 00:03:55,867 And then, I followed in my mother's footsteps 100 00:03:55,867 --> 00:03:56,934 and joined the Army. 101 00:03:56,934 --> 00:03:59,467 And I had the opportunity to travel to Thailand. 102 00:03:59,467 --> 00:04:02,600 I use a lot of these flavors now in the cooking that I do today. 103 00:04:02,600 --> 00:04:04,667 And then, I saw a documentary about Bobby Flay 104 00:04:04,667 --> 00:04:06,400 and it just inspired me so much. 105 00:04:06,400 --> 00:04:08,300 And I decided it was time for me to get out of the service. 106 00:04:08,300 --> 00:04:09,600 I got a job in Alinea, 107 00:04:09,600 --> 00:04:11,900 a three Michelin star restaurant in Chicago. 108 00:04:11,900 --> 00:04:14,266 And then, I became a chop champion. 109 00:04:14,266 --> 00:04:17,066 Today I'm a private chef that cooks for clients all over Chicago. 110 00:04:17,066 --> 00:04:20,100 I'm here today because Bobby inspired me to go into cooking 111 00:04:20,100 --> 00:04:22,700 and to beat him would be a full circle moment for me. 112 00:04:24,166 --> 00:04:25,967 [Francisco] 30 minutes is not a lot of time, 113 00:04:25,967 --> 00:04:28,867 so I'm gonna do what I know and go with a taco. 114 00:04:28,867 --> 00:04:30,233 I'm going to use the breasts. 115 00:04:30,233 --> 00:04:33,700 And then I'm gonna roast some Roma tomatoes, habanero peppers, 116 00:04:33,700 --> 00:04:34,967 and red onions. 117 00:04:34,967 --> 00:04:36,767 Let me see what's going on, Francisco. 118 00:04:36,767 --> 00:04:38,333 You already got the breasts out, baby. 119 00:04:38,333 --> 00:04:41,166 -What are we making today with the Guinea hens? -I'm making Guinea hen tacos. 120 00:04:41,166 --> 00:04:43,500 I'm gonna make a salsa, the name is Chiltomate. 121 00:04:43,500 --> 00:04:46,500 -"Chiltomate?" -It's basically habanero and tomatoes. 122 00:04:46,500 --> 00:04:49,166 Authentic Mexican cooking in Vancouver 123 00:04:49,166 --> 00:04:50,967 I know they need that from you. 124 00:04:50,967 --> 00:04:52,000 Yes. 125 00:04:52,967 --> 00:04:54,667 I grew up in Xalapa, Mexico. 126 00:04:54,667 --> 00:04:57,166 And my mother showed me how to do tapas. 127 00:04:57,166 --> 00:04:58,867 Because of this, I grow to love cooking. 128 00:04:58,867 --> 00:05:01,867 So, after culinary school, I went to Spain and France 129 00:05:01,867 --> 00:05:04,300 working in Michelin star restaurants. 130 00:05:04,300 --> 00:05:07,100 But I stopped cooking to go play professional basketball. 131 00:05:07,100 --> 00:05:09,867 And my team won the national championship in Mexico. 132 00:05:09,867 --> 00:05:11,367 Then I moved to Vancouver. 133 00:05:11,367 --> 00:05:14,600 And now, I'm the chef owner of Ophelia. 134 00:05:14,600 --> 00:05:16,266 I do traditional Mexican cuisine 135 00:05:16,266 --> 00:05:18,166 and beating Bobby Flay would be fantastic 136 00:05:18,166 --> 00:05:19,467 for my whole country, right? 137 00:05:19,467 --> 00:05:22,567 And we can finally prove that Mexican cuisine is way more than 138 00:05:22,567 --> 00:05:24,600 tacos and sour cream. 139 00:05:24,600 --> 00:05:26,800 [Sunny] Mm! What is this? Little tiny eggplant-ys? 140 00:05:26,800 --> 00:05:29,900 That's right. So, I'm gonna make like, a Asian style succotash. 141 00:05:29,900 --> 00:05:31,867 When any chef goes like this, 142 00:05:31,867 --> 00:05:34,200 -it lets you know that they're gonna personalize it. -That's right. 143 00:05:34,200 --> 00:05:36,200 My Guinea hen skin are in a good place. 144 00:05:36,200 --> 00:05:38,367 So I pull them out of the fryer so they don't overcook. 145 00:05:38,367 --> 00:05:41,100 [Sunny] Ooh! That's beautiful, honey! 146 00:05:41,100 --> 00:05:42,667 [Chris] Thank you. 147 00:05:42,667 --> 00:05:45,467 -What is that? Oh, chicken-- -[Sunny] Flavor. He's got flavor over here, Bobby. 148 00:05:45,467 --> 00:05:46,900 I know you don't recognize it. 149 00:05:46,900 --> 00:05:48,700 [all laughing] 150 00:05:48,700 --> 00:05:51,166 -Do you think you can take down Francisco? -Who? 151 00:05:51,166 --> 00:05:53,266 [audience gasps] 152 00:05:53,266 --> 00:05:55,100 That's not nice, Chris. Not nice. 153 00:05:55,100 --> 00:05:57,867 [all laughing] 154 00:05:57,867 --> 00:06:00,767 Next, I take the Shishito peppers and I toss them in the fryer. 155 00:06:00,767 --> 00:06:02,100 -[Jenna] I love Shishito peppers. -[Bobby] Yeah. 156 00:06:02,100 --> 00:06:06,000 -I order Shishito peppers, I eat the entire bowl. -[Sunny] Mm-hm. 157 00:06:06,000 --> 00:06:07,900 [Francisco] I use a bit of salt and pepper. 158 00:06:07,900 --> 00:06:09,900 I'm gonna hard sear in the pan. 159 00:06:09,900 --> 00:06:12,567 I'm gonna bring everything out of the salamander. 160 00:06:12,567 --> 00:06:14,200 I really want my salsa to be chunky, 161 00:06:14,200 --> 00:06:16,767 so I'm using the molcajete for a better texture. 162 00:06:16,767 --> 00:06:19,033 I see a molcajete over there, and I'm excited. 163 00:06:20,867 --> 00:06:23,667 [Chris] I start slicing my garlic, ginger, yellow squash, 164 00:06:23,667 --> 00:06:26,400 carrots and some serrano chillis and toss it in with the eggplant. 165 00:06:26,400 --> 00:06:28,767 With some chicken stock and gochujang. 166 00:06:28,767 --> 00:06:31,767 -I'm gonna go check in with them. -Okay, have fun! 167 00:06:31,767 --> 00:06:34,567 First off, I'm going to just compare height. 168 00:06:34,567 --> 00:06:36,100 -How are you? -[Chris] I'm doing well, thank you. 169 00:06:36,100 --> 00:06:38,400 So, in the Army, did you do much cooking there? 170 00:06:38,400 --> 00:06:40,567 I cooked for my friends but I was an artillery man. 171 00:06:40,567 --> 00:06:42,567 -And your mom was in the service too? -[Chris] That's right. 172 00:06:42,567 --> 00:06:44,467 -And did she inspire you with cooking as well? -She was a cook in the Army. 173 00:06:44,467 --> 00:06:46,200 -A 100 percent. -Yeah. Good luck. 174 00:06:46,200 --> 00:06:47,600 -Appreciate it. -Yeah. 175 00:06:47,600 --> 00:06:50,266 [singsong] Francisco! What are you working on? 176 00:06:50,266 --> 00:06:53,567 -Not much. Just, I finished my sauce. -Not much? 177 00:06:53,567 --> 00:06:55,467 -Not much. Not much. -[Francisco] I finished my sauce. 178 00:06:55,467 --> 00:06:57,700 And I have these beautiful blue corn tortillas. 179 00:06:57,700 --> 00:06:59,400 I'm gonna put a little bit of avocado, 180 00:06:59,400 --> 00:07:01,000 -just to balance it out. -Yeah. 181 00:07:01,000 --> 00:07:02,000 I can't wait to try it. 182 00:07:02,000 --> 00:07:03,700 -[Francisco] Thank you so much. -[Jenna] Okay! 183 00:07:03,700 --> 00:07:05,200 Five minutes to go. 184 00:07:05,200 --> 00:07:07,700 -[audience cheering] -[Sunny] Hey! 185 00:07:09,500 --> 00:07:12,000 -It's two totally different flavors. -Yeah. 186 00:07:12,000 --> 00:07:14,166 And it's gonna be very hard to choose. 187 00:07:14,166 --> 00:07:16,266 So, I grab the tortillas, I'm gonna reheat them. 188 00:07:16,266 --> 00:07:18,000 Then, I add the avocado. 189 00:07:19,000 --> 00:07:21,400 My Guinean hen is golden brown and is ready to go. 190 00:07:21,400 --> 00:07:24,700 Next, I add my salsa and onions at the top. 191 00:07:25,667 --> 00:07:27,567 [Chris] My Guinea hen has nice sear on it. 192 00:07:27,567 --> 00:07:28,634 Then, I sauce it. 193 00:07:28,634 --> 00:07:31,867 Next, I put my crispy skin and my shishito peppers. 194 00:07:31,867 --> 00:07:34,967 [all] Ten, nine, eight... 195 00:07:34,967 --> 00:07:37,967 -...seven, six, five... -[Chris] Top it with mint, cilantro and my radishes. 196 00:07:37,967 --> 00:07:41,667 -[all] ...four, three, two, one. -Ring the bell. 197 00:07:41,667 --> 00:07:43,467 -[bell tings] -[audience cheering] 198 00:07:43,467 --> 00:07:46,133 [exclaiming] Wow! 199 00:07:46,767 --> 00:07:47,900 [Francisco] I like my flavors. 200 00:07:47,900 --> 00:07:49,667 My Guinea hen is moist. 201 00:07:49,667 --> 00:07:52,367 So, I'm hoping that is gonna give me a win. 202 00:07:52,367 --> 00:07:55,200 [Chris] The sauce tastes great, the Guinea hen, it's cooked nicely. 203 00:07:55,200 --> 00:07:57,900 I think I really have a chance to go up against Bobby. 204 00:08:01,467 --> 00:08:02,834 [Sunny] This is what I live for. 205 00:08:02,834 --> 00:08:05,000 Bobby is currently standing between two men, 206 00:08:05,000 --> 00:08:06,400 and one of them is gonna beat him. 207 00:08:06,400 --> 00:08:08,266 [Jenna laughs] Yeah, we're gonna make it happen. 208 00:08:08,266 --> 00:08:09,967 Chef Chris, what did you make? 209 00:08:09,967 --> 00:08:12,266 I made a play on a scallopini 210 00:08:12,266 --> 00:08:14,233 with gochujang succotash. 211 00:08:16,867 --> 00:08:19,667 The eggplant melts in my mouth. 212 00:08:19,667 --> 00:08:22,667 The depth and the flavor of your sauce is just wow. 213 00:08:22,667 --> 00:08:26,567 I will say that your hen is a little bit overcooked. 214 00:08:26,567 --> 00:08:31,467 [Jenna] This was the most spectacular, exciting blend of sweet and spicy, 215 00:08:31,467 --> 00:08:33,400 and the sauce was like a warm hug. 216 00:08:33,400 --> 00:08:35,266 -I was blown away. -Thank you very much. 217 00:08:35,266 --> 00:08:36,767 Francisco, what did you make? 218 00:08:36,767 --> 00:08:40,433 So, that's a Guinea hen taco with chiltomate sauce. 219 00:08:40,934 --> 00:08:41,967 It's falling apart. 220 00:08:45,467 --> 00:08:47,667 This is so fun and bright. 221 00:08:47,667 --> 00:08:50,500 I adore the Chiltomate. 222 00:08:50,500 --> 00:08:52,100 But it broke apart on me, 223 00:08:52,100 --> 00:08:55,667 so, it just really wasn't portable as you would want a taco to be. 224 00:08:55,667 --> 00:08:58,667 This has all the good flavors that you would expect, 225 00:08:58,667 --> 00:09:02,100 but it's not heavy, and I really appreciated that. 226 00:09:02,100 --> 00:09:04,834 All right. We gotta figure out who can beat Bobby tonight. 227 00:09:04,834 --> 00:09:07,367 The ladies need to chat. 228 00:09:07,367 --> 00:09:10,567 [Chris] I'm a little nervous 'cause the judges really liked Francisco's taco. 229 00:09:10,567 --> 00:09:12,834 But my sauce really knocked it out of the park. 230 00:09:12,834 --> 00:09:15,533 The chef moving forward to beat Bobby is... 231 00:09:18,500 --> 00:09:19,700 ...chef Chris. 232 00:09:20,200 --> 00:09:21,867 [audience cheering] 233 00:09:21,867 --> 00:09:24,200 -Hey, good job. -Pleasure to meet you. 234 00:09:24,200 --> 00:09:27,467 This experience is like, amazing. Very humbling for me. 235 00:09:27,467 --> 00:09:31,867 This is one of the very few times, on first bite 236 00:09:31,867 --> 00:09:33,166 I was blown away. 237 00:09:33,166 --> 00:09:35,300 -It was that good. -Thank you. 238 00:09:35,300 --> 00:09:38,600 -Y'all give it up for chef Chris. -[audience cheering] 239 00:09:45,934 --> 00:09:47,367 [Bobby] All right, Chris, congratulations. 240 00:09:47,367 --> 00:09:49,300 Round one, obviously, you impressed these guys. 241 00:09:49,300 --> 00:09:51,000 -They loved it. -Like, a lot. 242 00:09:51,000 --> 00:09:52,567 -Thank you. -All right. What are we cooking tonight? 243 00:09:52,567 --> 00:09:55,200 -What's your signature dish? -My signature dish is... 244 00:09:57,767 --> 00:10:00,266 -...Thai green curry. -[all exclaiming] 245 00:10:00,266 --> 00:10:02,066 Yes! 246 00:10:02,066 --> 00:10:03,667 As you just said "Thai green curry", 247 00:10:03,667 --> 00:10:05,200 so it leaves it open to the imagination. 248 00:10:05,200 --> 00:10:07,667 -Do you have an imagination, Bobby? -[laughs] 249 00:10:07,667 --> 00:10:09,867 So, because we're on your team, Chris, 250 00:10:09,867 --> 00:10:11,100 it means we can't be the judges. 251 00:10:11,100 --> 00:10:14,400 So, we've got three judges ready to do a blind taste test. 252 00:10:14,400 --> 00:10:15,667 45 minutes on the clock. 253 00:10:15,667 --> 00:10:18,166 And the time starts... now! 254 00:10:18,166 --> 00:10:19,867 [audience cheering] 255 00:10:19,867 --> 00:10:21,867 -This is really exciting. -Oh, man. 256 00:10:25,600 --> 00:10:28,000 Green curry can go so many different ways, 257 00:10:28,000 --> 00:10:29,667 with so many different proteins. 258 00:10:29,667 --> 00:10:32,834 It's the sauce that starts with lemongrass, ginger, 259 00:10:32,834 --> 00:10:35,767 fish sauce, lime leaves, coconut milk. 260 00:10:35,767 --> 00:10:38,667 -It's the spicier of the curries too, isn't it? -Yeah. 261 00:10:38,667 --> 00:10:40,333 All the garlic. 262 00:10:40,333 --> 00:10:44,500 I'm making a Thai green curry with herb oil, crispy prawns and sweet ginger rice 263 00:10:44,500 --> 00:10:46,000 because it's just near and dear to my heart. 264 00:10:46,000 --> 00:10:48,667 I'm gonna make my curry paste from scratch. 265 00:10:48,667 --> 00:10:52,567 I add the garlic, jalapenos, lemongrass, mint, basil. 266 00:10:52,567 --> 00:10:55,467 Hey, Chris, why Thai green curry? 267 00:10:55,467 --> 00:10:57,867 So, I worked at a really good restaurant in Chicago. 268 00:10:57,867 --> 00:11:00,100 And I used to be in charge of family meal. 269 00:11:00,100 --> 00:11:02,100 The chef de cuisine taught me how to make this dish. 270 00:11:02,100 --> 00:11:03,600 And I make this every chance I get. 271 00:11:03,600 --> 00:11:06,734 He's being humble. He worked in one of the best restaurants in the country. 272 00:11:06,734 --> 00:11:08,066 Alinea. 273 00:11:08,066 --> 00:11:10,066 [Sunny] Anytime someone says they made something for family meal, 274 00:11:10,066 --> 00:11:12,000 these are the co-workers that you're feeding. 275 00:11:12,000 --> 00:11:14,367 So, it's creative, it's tasty. 276 00:11:14,367 --> 00:11:16,166 [Chris] So, now add my dried spices. 277 00:11:16,166 --> 00:11:18,867 My coriander, fenugreek and cumin. 278 00:11:18,867 --> 00:11:22,367 And then I add my ginger, shallots, green bell peppers, 279 00:11:22,367 --> 00:11:23,600 and shrimp stock. 280 00:11:24,934 --> 00:11:26,667 [Bobby] I'm a huge fan of Thai green curry. 281 00:11:26,667 --> 00:11:28,667 So, I'm making Thai green curry 282 00:11:28,667 --> 00:11:30,867 with crispy softshell crab, prawns. 283 00:11:30,867 --> 00:11:32,567 It's something I like to make at home a lot. 284 00:11:32,567 --> 00:11:33,667 I'm gonna make coconut rice. 285 00:11:33,667 --> 00:11:36,467 I'm gonna add some sautéed eggplant to it as well. 286 00:11:36,467 --> 00:11:39,100 -Is that... Bobby? -Is that rice? 287 00:11:39,100 --> 00:11:41,667 What kind of rice are you gonna be making with that? 288 00:11:41,667 --> 00:11:44,567 It's not what you think. So, I have rice, I have coconut milk, 289 00:11:44,567 --> 00:11:45,467 some water. 290 00:11:45,467 --> 00:11:46,934 The thing I'm worried about... 291 00:11:46,934 --> 00:11:49,367 -Okay, tell me. -...I don't know if you know the legend of the crispy rice. 292 00:11:49,367 --> 00:11:51,300 -[Jenna] Yeah, I know, it's a bit of a... -It's his cheat code. 293 00:11:51,300 --> 00:11:52,934 You're like a whistleblower. 294 00:11:52,934 --> 00:11:55,867 [Bobby] I'm gonna make the curry now. I'm sweating some ginger, some garlic. 295 00:11:55,867 --> 00:11:57,467 And then, I'm adding green curry paste. 296 00:11:57,467 --> 00:12:00,467 Bobby did his curry sauce from the can? 297 00:12:00,467 --> 00:12:03,834 Like... [blows raspberry] Like, doo-- [laughing] 298 00:12:03,834 --> 00:12:05,767 -[Sunny] Oh, my goodness. -[Jenna] Chris made his on from scratch. 299 00:12:05,767 --> 00:12:09,166 [Bobby] I just think that 45 minutes is not worth the process. 300 00:12:09,166 --> 00:12:10,600 But I'm gonna bring the flavors. 301 00:12:10,600 --> 00:12:13,400 I'm gonna use some shrimp stock and some coconut milk. 302 00:12:13,400 --> 00:12:15,834 [Jenna] Coming up on 33 minutes. 303 00:12:15,834 --> 00:12:18,367 [audience cheering] 304 00:12:18,367 --> 00:12:20,834 Chris, very quietly, 305 00:12:20,834 --> 00:12:23,266 but what do you think your little secret spin is on this? 306 00:12:23,266 --> 00:12:25,600 I made the curry paste. It's the love that I put in there. 307 00:12:25,600 --> 00:12:27,266 [Jenna] That love transfers. 308 00:12:27,266 --> 00:12:28,634 [whispering] It smells so good. 309 00:12:28,634 --> 00:12:30,900 -[normal] I really want you to win really bad. -[Chris] Thank you. 310 00:12:31,166 --> 00:12:32,166 [Jenna] Bobby! 311 00:12:32,166 --> 00:12:33,500 -[Bobby] Hi! -What's happening? 312 00:12:33,500 --> 00:12:34,767 [Bobby] Got the softshell crabs. 313 00:12:34,767 --> 00:12:36,166 Hey, guys. So, listen. 314 00:12:36,166 --> 00:12:38,567 I need you to bring not your A-game. 315 00:12:38,567 --> 00:12:40,300 -[audience laughing] -What's he making? 316 00:12:40,300 --> 00:12:40,967 I'm not telling you. 317 00:12:40,967 --> 00:12:43,467 -Deliciousness. -[laughing] 318 00:12:43,467 --> 00:12:46,300 -It smelled way better than yours, I have to say. -I believe you. 319 00:12:46,300 --> 00:12:48,834 [laughs] Okay, Jenna. 320 00:12:48,834 --> 00:12:50,767 I love it when you're not nice to Bobby. 321 00:12:50,767 --> 00:12:54,266 You confident, Bobby? Or you just throwing a whole lot of ocean parts at it? 322 00:12:54,266 --> 00:12:55,834 [chuckling] 323 00:12:55,834 --> 00:12:57,567 Chris, what kind of protein are you gonna use? 324 00:12:57,567 --> 00:12:59,667 [mocking] "Chris, what kind of protein are you gonna use over there?" 325 00:12:59,667 --> 00:13:01,967 -[laughs] -I'm gonna use shrimp as well. 326 00:13:01,967 --> 00:13:06,166 Oh, Bobby. Bobby! Bobby, I would love to see you... 327 00:13:06,166 --> 00:13:08,300 -You know what, Bobby? I'm gonna-- -Stop saying my name. 328 00:13:08,300 --> 00:13:11,634 -Bob-- -[all laughing] 329 00:13:14,867 --> 00:13:16,166 Coming up on 26 minutes. 330 00:13:16,166 --> 00:13:18,200 [audience cheering] 331 00:13:18,200 --> 00:13:21,000 The different flavors that Chris is putting in his Thai green curry 332 00:13:21,000 --> 00:13:23,100 -seem a little more inventive. -Yeah. 333 00:13:23,100 --> 00:13:26,400 [Jenna] And he's bringing that love and it's an X-factor. 334 00:13:26,400 --> 00:13:29,200 To my aromatic spices I add my curry paste 335 00:13:29,200 --> 00:13:31,100 and coconut milk. 336 00:13:31,100 --> 00:13:32,767 -Okay, Jenna, I wanna go see what's going down... -[Jenna] Okay. 337 00:13:32,767 --> 00:13:34,200 -with this Thai curry battle. -I can't wait to hear the update. 338 00:13:34,200 --> 00:13:37,000 Okay, y'all make some noise for this Thai green curry. 339 00:13:37,000 --> 00:13:39,467 [audience cheering] 340 00:13:39,467 --> 00:13:40,767 [Sunny] Come on, Chris. 341 00:13:40,767 --> 00:13:42,800 -Can I taste this, right here? -[Chris] Absolutely. 342 00:13:44,000 --> 00:13:46,000 -Smells good. -Mm, that's good. 343 00:13:46,000 --> 00:13:47,767 I'm loving the green bell pepper. 344 00:13:47,767 --> 00:13:49,133 I would probably put a little bit more salt in here. 345 00:13:49,133 --> 00:13:50,867 -But you can taste that... -I'm gonna blend in this goodness, so... 346 00:13:50,867 --> 00:13:52,600 [Sunny] You're gonna blend it up and then flavor up? 347 00:13:52,600 --> 00:13:54,667 All right. I trust you. Chef Chris, y'all. 348 00:13:54,667 --> 00:13:56,967 [audience cheering] 349 00:13:56,967 --> 00:13:59,467 Where's the pot of rice you were making, Bobby? 350 00:13:59,467 --> 00:14:01,867 -[Bobby] Right here. -[Sunny] Is it hanging out over here? 351 00:14:01,867 --> 00:14:04,567 What you gonna do with it, Bobby? What's that baking sheet for? 352 00:14:04,567 --> 00:14:07,166 -He's still not talking to you. -Looks good. 353 00:14:07,166 --> 00:14:08,600 [Sunny] Bobby, look me in the eye, 354 00:14:09,166 --> 00:14:10,834 are you making crispy rice? 355 00:14:10,834 --> 00:14:12,166 I don't even know how to make that. 356 00:14:12,166 --> 00:14:14,834 -The first step to recovery... -[audience laughs] 357 00:14:14,834 --> 00:14:16,967 ...is admitting that we have a problem. 358 00:14:16,967 --> 00:14:19,867 Are you going to be making crispy rice? 359 00:14:19,867 --> 00:14:23,400 [Bobby] Depending on the time, I might crisp it up a little bit around the edges. 360 00:14:23,400 --> 00:14:24,500 [chuckles] 361 00:14:24,500 --> 00:14:25,834 [Sunny] All right. I think I'm done with you, Bobby. 362 00:14:25,834 --> 00:14:27,667 Y'all make some noise for Chris. 363 00:14:27,667 --> 00:14:30,433 [audience cheering] 364 00:14:32,867 --> 00:14:34,734 I add the curry sauce to the blender, 365 00:14:34,734 --> 00:14:37,000 so all those ingredients become part of the sauce. 366 00:14:38,033 --> 00:14:39,367 And then, I'm gonna strain it 367 00:14:39,367 --> 00:14:41,500 because I want a silkier sauce. 368 00:14:41,500 --> 00:14:45,734 So, I'm actually gonna put the prawns and the blue crab into the curry. 369 00:14:45,734 --> 00:14:47,400 And then, fry the softshell crabs. 370 00:14:47,400 --> 00:14:50,066 And crab is just rice flour and some seltzer water, 371 00:14:50,066 --> 00:14:51,767 and it's gonna crisp it up. 372 00:14:51,767 --> 00:14:54,200 You don't have to make the protein be the big deal. 373 00:14:54,200 --> 00:14:58,734 You don't. It needs to be Thai green curry with stuff, 374 00:14:58,734 --> 00:15:02,600 -instead of stuff with a Thai green curry flavor. -[Jenna] Yeah. 375 00:15:02,600 --> 00:15:04,266 I peel the skin off all the prawns. 376 00:15:04,266 --> 00:15:07,166 Then it toss them with a little bit of the curry paste and flour. 377 00:15:07,166 --> 00:15:09,266 Then I drop them into the fryer. 378 00:15:09,266 --> 00:15:11,400 So, I'm running a little behind here. 379 00:15:11,400 --> 00:15:12,767 For my sweet ginger rice, 380 00:15:12,767 --> 00:15:13,934 I grate ginger, 381 00:15:13,934 --> 00:15:16,066 get the sugar in, get the mirin and the water in, 382 00:15:16,066 --> 00:15:18,600 bring it up to a boil, then I add my rice. 383 00:15:18,600 --> 00:15:21,667 Next, I have to start blending up my curry base. 384 00:15:21,667 --> 00:15:23,567 The blender's going. I run back over, 385 00:15:23,567 --> 00:15:25,400 and pull the prawns out of the fryer. 386 00:15:25,400 --> 00:15:26,467 They're golden brown. 387 00:15:26,467 --> 00:15:29,567 I grab a chinois and start to pass the curry base 388 00:15:29,567 --> 00:15:31,367 so it's nice and silky smooth. 389 00:15:31,367 --> 00:15:33,467 All right. So, I blanch my mint and cilantro 390 00:15:33,467 --> 00:15:34,967 because I'm gonna make a herb oil. 391 00:15:34,967 --> 00:15:38,166 Then I'm gonna blend it with some salt, sugar and some oil. 392 00:15:39,000 --> 00:15:41,467 [Bobby] I take the cooled coconut rice... 393 00:15:41,467 --> 00:15:43,667 Bobby, what are you doing with that rice? 394 00:15:43,667 --> 00:15:45,867 Got some eggplant, coconut, green onion. 395 00:15:45,867 --> 00:15:49,400 I see a cast iron pan with oil in it, Bobby. 396 00:15:49,400 --> 00:15:51,100 -I can't hear you. -[Sunny] Bobby? 397 00:15:51,100 --> 00:15:52,667 -Bobby. -What? 398 00:15:52,667 --> 00:15:55,066 -[laughs] -[Sunny] Don't you... 399 00:15:56,266 --> 00:15:58,600 Can't stop the crispy rice. It's gonna happen. 400 00:15:59,100 --> 00:16:01,734 Oh, my goodness. 401 00:16:01,734 --> 00:16:04,867 Ladies and gentlemen 402 00:16:04,867 --> 00:16:08,000 of the Beat Bobby Flay kitchen... 403 00:16:09,667 --> 00:16:11,767 Light it up, please! 404 00:16:11,767 --> 00:16:15,100 Bobby Flay has decided to pull out his cheat code, 405 00:16:15,100 --> 00:16:17,867 aka, Crispy Rice. 406 00:16:20,066 --> 00:16:22,400 -[chuckles] -Make it shine. Make it shine. 407 00:16:24,600 --> 00:16:27,867 Now, every time when he gets scared, 408 00:16:27,867 --> 00:16:30,000 and he brings out the crispy rice, 409 00:16:30,000 --> 00:16:31,567 this will drop from the ceiling. 410 00:16:31,567 --> 00:16:33,467 You guys are here for the first ever 411 00:16:33,467 --> 00:16:35,734 shaming of Bobby Flay's crispy rice. 412 00:16:35,734 --> 00:16:38,400 [audience cheering] 413 00:16:38,400 --> 00:16:41,033 [Bobby] Bottom line is, crispy rice is better than fluffy rice. 414 00:16:41,033 --> 00:16:42,734 Not every time, but almost every time. 415 00:16:42,734 --> 00:16:44,300 -[audience laughing] -I'm sick of it! 416 00:16:45,166 --> 00:16:47,066 Y'all make some noise for chef Chris. 417 00:16:47,066 --> 00:16:50,567 [audience cheering] 418 00:16:50,567 --> 00:16:51,634 Jenna, I'm worried. 419 00:16:51,634 --> 00:16:54,000 Bobby, you'd think that you would retire it by now. 420 00:16:54,000 --> 00:16:55,667 -Reinvention. -[Sunny] Yeah. 421 00:16:55,667 --> 00:16:57,367 Come with something fresh and new, Bobby. 422 00:16:57,367 --> 00:16:59,200 He thinks eggplants are gonna be the reinvention. 423 00:16:59,200 --> 00:17:01,233 [laughing] 424 00:17:02,467 --> 00:17:04,166 -[Bobby] Oh, no. -It's burning! 425 00:17:04,166 --> 00:17:08,667 Yes! The crispy rice gods are upon us. It's burning. 426 00:17:08,667 --> 00:17:10,600 [audience laughing] 427 00:17:14,867 --> 00:17:16,233 It's burning! 428 00:17:16,233 --> 00:17:18,166 [Bobby] So, the middle of it was starting to get a little bit dark, 429 00:17:18,166 --> 00:17:19,400 but I think it's okay. 430 00:17:20,834 --> 00:17:21,634 [softly] No. 431 00:17:21,634 --> 00:17:23,867 My rice is not quite there yet. 432 00:17:23,867 --> 00:17:25,867 So, I'm just gonna try to cook it to the last second. 433 00:17:25,867 --> 00:17:28,867 -If it's not done, just don't put it on, honey. -Heard that. 434 00:17:28,867 --> 00:17:31,166 Oh, my goodness. Two minutes! 435 00:17:33,467 --> 00:17:34,767 [Chris] I put the curry down first. 436 00:17:34,767 --> 00:17:36,233 This is an herb oil. 437 00:17:36,867 --> 00:17:38,500 Next, I add my prawns. 438 00:17:40,166 --> 00:17:42,667 [Bobby] To the softshell crab, little salt, little lime zest. 439 00:17:42,667 --> 00:17:44,867 So, it's the crispy rice in the bottom of the bowl. 440 00:17:44,867 --> 00:17:46,867 A little bit of the curry sauce around it. 441 00:17:46,867 --> 00:17:50,567 I put in the prawn and then, I put half of the softshell crab. 442 00:17:50,567 --> 00:17:53,200 [Chris] I go to check my rice but it's just a little bit under. 443 00:17:53,200 --> 00:17:54,166 I'm not happy with the rice, 444 00:17:54,166 --> 00:17:55,100 so we're gonna keep it off. 445 00:17:55,100 --> 00:17:58,467 [all] Ten, nine, eight, seven, 446 00:17:58,467 --> 00:18:01,734 -six, five four... -[Bobby] Thai Bird's chilies. 447 00:18:01,734 --> 00:18:04,600 [all] ...three, two, one! 448 00:18:04,600 --> 00:18:06,900 [audience cheering] 449 00:18:07,600 --> 00:18:09,400 This is beautiful, Chris. 450 00:18:10,567 --> 00:18:11,734 Bobby, that looks like a mess. 451 00:18:11,734 --> 00:18:13,500 [audience laughing] 452 00:18:15,500 --> 00:18:18,367 So, tonight's challenge was Thai green curry. 453 00:18:18,367 --> 00:18:20,166 And now, we'd like to introduce you to the judges. 454 00:18:20,166 --> 00:18:25,166 Chef and owner of Pig and Khao and Piggyback, chef Leah Cohen. 455 00:18:25,166 --> 00:18:29,467 The chef/owner of Tino's Table, Tino Feliciano. 456 00:18:29,467 --> 00:18:33,266 And the director of NYU Food Lab, Lourdes Castro. 457 00:18:33,266 --> 00:18:35,233 [audience applauding] 458 00:18:36,266 --> 00:18:39,300 Judges, please try the first Thai green curry in front of you. 459 00:18:46,166 --> 00:18:48,200 The curry has really great depth of flavor. 460 00:18:48,200 --> 00:18:51,200 I love how the soft shell crab is just sticking right up, 461 00:18:51,200 --> 00:18:53,734 and then, there is crab meat folded in, 462 00:18:53,734 --> 00:18:56,667 so it kind of reinforces that seafood flavor. 463 00:18:56,667 --> 00:18:58,567 I think the biggest miss is the shrimp. 464 00:18:58,567 --> 00:19:00,767 I just don't think it's necessary. 465 00:19:00,767 --> 00:19:04,000 I think what I liked the most was the surprise that we call "big wao" in Puerto Rico. 466 00:19:04,000 --> 00:19:06,667 which is the crispy rice, it was done perfectly. 467 00:19:06,667 --> 00:19:07,734 Nice amount of heat, 468 00:19:07,734 --> 00:19:09,867 but it does get a little heavy. 469 00:19:09,867 --> 00:19:13,266 I love the sweetness of the shrimp and how it paired with the spicy sauce. 470 00:19:13,266 --> 00:19:17,133 I do agree with you that the crunchy rice is the best piece. 471 00:19:17,133 --> 00:19:20,467 You know, if I were to say something, the sauce was a bit too salty for me. 472 00:19:20,467 --> 00:19:21,767 [Jenna] Okay, judges. 473 00:19:21,767 --> 00:19:24,000 Go ahead and try the second Thai green curry. 474 00:19:32,133 --> 00:19:35,500 I thought it was really smart that the chef drizzled that herb oil 475 00:19:35,500 --> 00:19:38,467 'cause it's a green curry and you want that herbaceousness. 476 00:19:38,467 --> 00:19:42,300 For me, I think it doesn't have as much heat as I would've liked. 477 00:19:42,300 --> 00:19:45,300 The curry was great. Those shrimp, the little crunch it has, 478 00:19:45,300 --> 00:19:48,000 it is really great when you bite into it. 479 00:19:48,000 --> 00:19:50,266 One thing I would've loved to see was some rice, 480 00:19:50,266 --> 00:19:52,667 just to balance out the textures. 481 00:19:52,667 --> 00:19:54,567 So, I think it's a beautiful dish. 482 00:19:54,567 --> 00:19:57,934 I loved the fresh herbs, the shrimp were perfectly cooked. 483 00:19:57,934 --> 00:20:00,767 Had it had maybe some rice or something to soak up the sauce with it 484 00:20:00,767 --> 00:20:01,934 would've been really nice. 485 00:20:01,934 --> 00:20:04,634 All right, judges. Thank you so much. It's time to vote. 486 00:20:07,100 --> 00:20:08,867 [Chris] So, the judges really liked my prawns. 487 00:20:08,867 --> 00:20:12,367 But that ginger rice would've taken this curry to another level. 488 00:20:12,367 --> 00:20:13,800 The winner is... 489 00:20:16,300 --> 00:20:17,934 ...chef Bobby Flay. 490 00:20:17,934 --> 00:20:20,133 [audience cheering] 491 00:20:21,166 --> 00:20:22,433 [Chris] I feel a little bit bummed. 492 00:20:22,433 --> 00:20:25,266 I should've got that rice cooking just a little bit earlier. 493 00:20:25,266 --> 00:20:29,600 Chef Bobby, your curry really had such great depth of flavor, 494 00:20:29,600 --> 00:20:32,133 -it was spicy. Job well done. -Thanks for being here, chef. 495 00:20:32,133 --> 00:20:33,767 It was a pleasure meeting you. 496 00:20:33,767 --> 00:20:34,867 You're a gentleman. Thank you. 497 00:20:35,200 --> 00:20:36,567 Thank you, guys. 498 00:20:36,567 --> 00:20:37,800 You know you murdered it. 499 00:20:38,000 --> 00:20:38,900 Light it up. 500 00:20:38,900 --> 00:20:40,767 Bobby, could you please turn and bow down 501 00:20:40,767 --> 00:20:42,600 -to your crispy rice? -Cheat card. 502 00:20:42,600 --> 00:20:44,133 [Sunny] As soon as we saw that rice come out, 503 00:20:44,133 --> 00:20:45,667 we knew what was going down, Bobby. 504 00:20:45,667 --> 00:20:48,767 That damn crispy rice somehow prevails through everything. 505 00:20:48,767 --> 00:20:50,166 I don't believe you. You're smiling. 506 00:20:50,166 --> 00:20:52,200 Is it because Bobby gave you a plate? 507 00:20:52,200 --> 00:20:53,767 -I mean, it was good. -[chuckles] 508 00:20:53,767 --> 00:20:55,166 I made green curry in a hurry, 509 00:20:55,166 --> 00:20:57,066 but I didn't forget my crispy rice. 510 00:20:57,066 --> 00:20:59,133 [audience cheering]