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
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-[audience cheering]
-Yeah!
29
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And actress Jenna Elfman.
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00:01:03,567 --> 00:01:05,767
You're going down.
Good night, Bobby.
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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.
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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.
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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.
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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.
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00:04:24,166 --> 00:04:25,967
[Francisco] 30 minutes is
not a lot of time,
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00:04:25,967 --> 00:04:28,867
so I'm gonna do what I know
and go with a taco.
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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,
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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
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I know they need that
from you.
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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
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Then I moved to Vancouver.
133
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And now, I'm the chef owner
of Ophelia.
134
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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
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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.
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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.
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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.
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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]