Hunter, where'd all the red lights come from?
They had a Red Light Special on red lights
at the hardware store,
buy nine, get one free. It's awesome.
What are we gonna do with all the red lights?
That means it's 10 flashing red lights.
I don't know, start dance cover or something.
No. I've got a better idea.
How about we do a Red Light Special
-in all 10 aisles? Okay? -Ooh.
That way tonight chefs will have to use the special
from every aisle they shop in.
Oh, my god.
No. Ah!
So, we've got like a beef turkey in seven.
We got two shrimp chips in four,
turkey bacon in ten. You get the idea?
-I love that. -The more random, the better.
What?
[Guy] It's gonna be a Red Light Special Extravaganza.
This plate is beautiful.
Right now on Guy's Grocery Games.
-Awesome. -Is that... So, is that a no
-on the dance club thing? -No.
-After. After. -Okay. Good. Good.
[siren wailing]
So, let's meet our chefs now.
First up, Enia Patterson, AKA, "Flava P,"
the executive chef in an Atlanta Georgia eatery
who loves to cook, rap, paint at the same time.
This we gotta see.
♪ Flava P from the A Town Up in Flavor Town ♪
♪ Next time he do a triple D, I'mma be in the trunk ♪
Ah. [chuckles]
Not only am I cooking, I paint canvases.
I plate my food on top of the canvases.
It's edible paint.
Where you at, Uncle Guy? What's up?
Oh, wait a second. We're getting the bling out.
Let me get my stuff out there.
-Good luck. -Oh.
Oh, you don't get the...
You gotta win before you get the pose.
Next, Jack Hotchkin,
the California coastal fine dining chef
who has worked and cooked for big names in the food world
and wants to open his own place.
[Jack] I worked at the Chateau Marmont,
the Hangout for chefs.
Now, Anthony Bourdain, Eric Ripert,
they used to make me so nervous.
-Hey. -Big man.
I've been so nervous all day waiting for this to happen.
And I gotta teach my kids that it's okay to do things
that make you nervous. [chuckles]
-Nice to have you. -Nice to see you.
And then we got Tehari Head,
this chef who worked his way up in the industry
with no formal training
and is now the executive chef
in an upscale Boston restaurant.
The restaurant is kind of like a melting pot of food.
Caribbean, Irish, Southern.
Coming up in this industry without training is hard.
It's been a grind, and I'm still grinding.
[Guy] There he is. Good my friend.
And finally, Edalyn Garcia, the executive chef
for California Farm to Table Restaurant
and team captain of the Youth Team USA
at the 2012 Culinary Olympics.
[Edalyn] The Culinary Olympics,
that was a super crazy experience,
really helped me perform under pressure.
Yeah. You have seen it all.
-Eddie. -Go get 'em.
Chefs, welcome. We have filled the store
with some really special things for you, okay?
We have two really intense rounds
that are also gonna be special.
Now the chef, unfortunately, with the lowest score
at the end of the first round
will be checking out.
But, the chef with the highest combined score
at the end of two rounds,
get a chance to shop Flavor Town Market
for up to $20,000.
Talk about a money back guarantee.
-Ooh. -[Guy] First challenge.
I want you to make the judges a fried feast.
An impressive plate of crispy, crunchy, goodness.
Now, I'm excited to tell you about our specials
because they are... I should say,
they're extra specials.
And to introduce that to you,
-Hunter Fieri. -Hi.
-Hey. -Hey.
-How's it going chefs? -Fantastic. What's going on?
Tell 'em about tonight's specials.
This is the first time at Triple G,
we have ever had a Red Light Special
in every single aisle.
Because this is Red Light Special Extravaganza.
Now, in any aisle that you pick out an ingredient,
you'll also have to pick up that Red Light Special item
and incorporated into your dish.
Hunter, what kind of delicious...
-Ooh. -I mean, there's some good ones on here.
-Look at-- -There's some goodies.
-[Guy] Baby carrots. -[Hunter] Cocktail onions.
-[Guy] Beer, shrimp chips. -[Hunter] [indistinct]
[Guy] Maraschino cherries, pudding cups,
beef jerky, chocolate cereal,
almond butter, turkey bacon.
This is great, Hunter.
If you shop five aisles...
you'll have five red light items.
It will have to be included in your dish.
All right. Thirty minutes to make your fried feast
that takes advantage of the Red Light Specials.
You can use three items from the same aisle, okay?
-But they don't... -Yeah. Okay.
They still only get two things, though.
Right. But if one of those items doesn't go
in your dish...
You wanna go to the list again, or...
-Go! -Oh.
So, it's just curve wall after curve wall.
The Red Light Special definitely predicts,
like, where I'm gonna shop from
because you wanna avoid certain things like, ah.
I don't really know how to incorporate that.
I don't know where I'm going with this.
But fried feast to me is anything
that you can grab with your fingers.
So, I grab some shrimp
because who doesn't love a huge basket of fried shrimp.
Chefs, you grab something out of 10,
you gotta come down here
and get your Red Light Special.
Turkey bacon? Oh, God.
So now, I'm thinking Turkey wrapped shrimp deep fried.
So now, I gotta run the aisle seven.
I wanna make a nice sweet sauce.
And then I'm thinking, honey, soy, garlic sauce.
And then of course, Red Light Special.
Oh, my God, no.
Now, I have to grab beef jerky.
What?
Maybe chop it up as fine as possible
and get it into the sauce.
In the aisle four,
I needed soy sauce for my sauce.
But then of course that means the Red Light Special item,
which is shrimp chips.
I can just crush these up, throw 'em into my flour,
and I feel like it'll pair well with the shrimp.
I had to get some freshness.
Where is the cauliflower?
I grabbed my cauliflower, my asparagus.
The produce Red Light Special is baby carrots.
Baby carrots in a fried competition? Why?
But, I figured I could kinda slice 'em a little thin
and fry those up as well, too.
I was really afraid of the rest
of the Red Light Specials.
I'm not gonna go to any other aisles.
I'm just gonna make this happen.
When we're thinking about feast,
it's not just gonna be a fried protein.
There's gonna be... I would assume some other sides in there.
I'm from the South,
so if I can't fry nothing right,
then they gonna take my pecan pie card,
for real, for real.
When the style, we love fried chicken
and I see these little wing ass like, boom,
you can't overcook them, undercooked them.
But then boom, boom, boom.
Oh, snap, [laughs].
Red Light Special.
Man. All right.
I am gonna fry it, though, 'cause that's what you want.
I love pickle and stuff.
I knew I needed that champagne vinegar
for my pigment agent.
Ding, ding, ding. The Red Light Special.
I don't know. That's the pearl onions.
Cocktail onions.
Ah, pickled a little bit tangy.
Might not be able to include as much.
[Enia] I grabbed the potatoes,
'cause you know something fried,
you gonna need some potato chips.
Aw, man.
The baby carrots. But I wasn't tripping.
I'm thinking it's almost like a pickled relish
and you could really put some bonafide flavor in it.
I go over there to the spice aisle.
I need all-purpose season it for my dredge.
Man, how I get stuck like that.
I'mma have to use those maraschino cherries.
Okay.
I'm thinking like, okay, I can use
that cherry juice in my dredge.
Flava P is happy with that.
[Jack] When I think of fried feast,
I think of a bounty of seafood.
And then also the quintessential chicken.
This one Turkey bacon. All right.
That's a good one. [chuckles]
And then we're gonna put everything on top of a Thai style slaw.
Turkey bacon is pretty dry,
but I thought that it would put a lot of flavor
into a vinaigrette for my slaw.
In aisle five, I had to get my Panko for the dredge
and some maraschino cherries,
'cause that was the Red Light Special.
I couldn't even think at first
what I was gonna do with the cherries,
but then it popped in my head
to go ahead and make like a vinaigrette with them.
To me, the most important aisle
is the produce aisle.
I feel like you gotta have some freshness brought
to a dish.
I grabbed all my herbs,
my Thai basil, cilantro,
dill, chives, mint.
-Carrots? -Yup.
All right.
Baby carrots, and that fits perfectly in with my slot.
[Guy] Twenty-five minutes.
[Jack] It's a lot of stuff to do in a very short amount of time.
[Edalyn] First things first, I gotta get this protein on.
A fried feast to me means everything is fried.
I've been to Germany twice.
I'm gonna make schnitzel.
So, the first thing I grab is a pork cutlet.
I know that it's supposed to be a feast.
Fried calamari is always a winner.
I see that the Red Light Special is Turkey bacon.
I'm thinking to myself raised cabbage.
I'm gonna add the turkey bacon
alongside my cabbage.
For my schnitzel, I need eggs,
buttermilk to create a dredge.
That's all in aisle 10.
And then aisle four, I went to grab the Panko.
-Panko, Panko. -[Guy] All right here, chef.
-Small boxes. -[Edalyn] Oh.
That aisle had the whammy ingredient
of the shrimp chips.
Shrimp chips.
I grew up on shrimp chips,
so I was super pumped about that.
I'm going to incorporate them
in the breading for the schnitzel.
In the produce aisles, I'm grabbing red cabbage,
potatoes to make French fries.
What's not a fried feast about that?
The whammy ingredient was baby carrots.
I don't know what I'm gonna do with it yet,
but we're gonna figure it out.
Fried food needs a lot of acidity.
I also grab some pickle chips and capers.
Chef, Red Light Special.
Okay. Pickled onions.
They're so conveniently forgetting 'em.
[Edalyn] I have four Red Light Specials.
I know that I can go back if I need something else,
but I feel pretty confident with what I have.
Shrimp chips.
So, here to judge our Red Light Special dishes
is our very special panel of experts.
First, we have acclaimed restaurateur
and winner of Tournament of Champions II,
Chef Maneet Chauhan.
Food rider who's eaten his way around the world,
-Sir Simon Majumdar. -[woman] Woo!
And celebrated chef
behind countless successful restaurant concepts,
the one and only chef shenanigans,
-Brian Malarkey. -Thank you, thank you.
They do have to make a deep fried feast.
You want that crispy,
crunchy, goodness.
I think so many people think
that fried food is pedestrian...
-Oh, no. -but it's an art.
It is an extreme art
that's taken generations to master.
[Guy] Twenty-three minutes.
All right Chef, I know you got the turkey bacon.
You got your cocktail onions,
baby carrots, your shrimp chips.
What's on the menu?
So I took a few trips over to Germany,
so I loved eating their schnitzel over there.
Okay.
And do a little quick fry on this.
French fries, fried calamari as well.
We're gonna have a little smorgasbord going on.
First thing, I go ahead and start on the breading
for the schnitzel.
I start crushing my shrimp chips.
Incorporate that with some Panko.
Shrimp and fork is a great combination.
Flour, your egg wash,
and then you go straight into your breadcrumbs.
Time is of the essence.
We all have to have our own feast.
They're not making one plate
for all of us to share a feast.
So, that's a massive amount of fried food
in a very short time.
[sirens wailing]
For me, this is a game of Red Light Special
that is really difficult.
With the Red Light Special ingredients,
it does add an extra layer of difficulty
to this entire competition.
[Guy] Nineteen minutes.
[Tehari] Oh, man. I forgot to peel.
[Guy] All right, Chef. You got your turkey bacon.
Aisle seven, you got your beef jerky.
Aisle one, you got your baby carrots.
-Yup. -Aisle four,
you got your shrimp chips. What's on the menu?
So I'm gonna do some turkey bacon wrap shrimp.
We got some fried asparagus.
I'm gonna do some fried cauliflower.
Okay.
[Tehari] First thing I need to get working on is these shrimp.
Turkey bacon isn't too hard to work with
and I feel like it'll pair well with the shrimp.
Who doesn't love deep fried anything?
I feel like if you season it right,
you can deep fry a shoe.
Just gonna give a nice little buttermilk bath.
I'm gonna work with my dredge.
The shrimp chips definitely kinda threw me off,
but I can just crush these up,
throw 'em into my flour.
It's an extra layer of salt
and just kinda give an extra crunch for me.
If I were to win money, it would just go to my kids,
alleviate some of the day-to-day stress
that it takes to raise children.
My daughters, the two most beautiful,
most perfect girls in the world.
Ariel and Tiara, I love you.
Baby carrots,
cocktail onion,
maraschino, turkey bacon.
-Okay. What's on the menu? -[Enia] Some potato chips.
And then I'm gonna do some East Atlanta fried chicken.
[Guy] What's going on right here.
So I'm gonna make a pickling right here
and that's gonna go with my pearl onions and my carrots right there.
I'mma try to have something fresh on the plate.
A salad. Got it. Got some little respite.
Let's get that chicken going.
[Enia] I put a little bit all-purpose season there.
I take some buttermilk.
I know I gotta use that cherry.
So I use that cherry juice
and that juice is too sweet.
So, I take a little vinegar
for a little bit more acidity.
It's definitely all about giving dimension.
Chef P has cornstarch,
which I think is a great move, right?
-Must. It's a must. -Makes it nice and crunchy.
-[indistinct] all right. -[Guy] All right.
Maraschino cherries, turkey bacon.
Got your baby carrots. That's all you had.
Jack only shopped from three aisles.
I do think that that's a very smart play.
Chef, what's on the menu?
[Jack] We're doing a little bit the fried feast.
So we got fried chicken, fried octopus,
-fried shrimp. It's gonna be nice. -Fried shrimp? Got it.
What are you doing with that turkey bacon?
Turkey bacon, I'm gonna make
into a little bit of a sauce,
uh, to drizzle over the top of the fried bits.
Got it.
And the dredge is chicken.
First, I do my flour dredge,
put it into the egg washed so it helps coat the chicken.
And then that's what allows your Panko
to stick to your chicken.
My strategy for going into today
is to keep it simple.
Everything on the same dredge,
fried shrimp, fried octopus, fried mussels.
Right here, front runner right now
to me is Chef Jack,
but it seems he has half the ocean
and some chicken to go to.
Octopus shrimp.
Chefs, you got 10 minutes.
-Ten minutes to be plated. -Shrimp.
[Edalyn] Okay. Ten minutes.
-And we have two fryers, Chef. -Yes, Chef.
[Edalyn] While my schnitzel is frying,
I go ahead and start on my calamari.
I go ahead and bread that in the same manner
that I did the schnitzel,
also with the shrimp chips.
Didn't dump it in the fryer.
And then I go ahead and start on my raised cabbage.
I chop up my turkey bacon alongside my pork bacon.
I grew up in a very big Filipino family.
I would really help my mom out a lot.
Winning Triple G would really help my family more.
And no matter how hard, uh, things may be at work,
I keep on going for them.
Fried food needs a lot of acidity,
so I think lots of sauce was a really good choice.
I am adding chopped up cocktail onions
and baby carrots to add some texture.
[Tehari] The produce Red Light Special is baby carrots,
but I can't just have just random fried carrots.
I wanna give a little vegetable medley there.
So I want carrots, asparagus, cauliflower.
I'm gonna use the same dredge seasoning throughout.
Buttermilk is a great binder
and everything kinda tastes better in buttermilk.
For my fried cauliflower,
I'm gonna make some honey soy garlic sauce,
a good balance of sweet and salty.
But then, the hardest Red Light Special whammy
is this beef jerky, which is dry.
It's tough, it's hard.
I gotta get this hydrated.
So I tried to chop it up as fine as possible
and get it into the sauce.
I'm hoping that you'll get a little bit of the saltiness
from the beef jerky.
That's gonna balance out with the sweetness as well.
So while my chicken is been fryer,
I'm doing this quick pickling for two red light.
Special items I got
with curled onions and the carrots.
I decided to mandolin the baby carrots
to help them cook better
and break down faster.
Lastly, I cut my Turkey bacon lardons
because I made pork and pancetta lardons
and I've never did it with turkeys.
Like, mmm, you gonna be risque, but okay.
I take the chicken outta the fryer
along with my shrimp, my mussels, and it's perfect.
Perfect.
All of my fried stuff,
I'm gonna put on top of high style salad.
Come on carrots.
Get this put into a salad with the corn and the herbs.
My mom was a baker at a family style restaurant.
She invited me to come in the kitchen.
I was about 12 years old
and I started as a dishwasher.
By the time I was 18,
I knew I wanted to be a chef.
That's one of the best things I've had the whole season.
Where the maraschino cherry, Chef?
[Jack] I forgot about the cherries.
So I decided to put them into the fryer
to help dry 'em out when I put them in the salad,
so they soak up some of the vinaigrette.
Four and a half minute chefs, four and a half.
[Edalyn] So I'm going to plate.
I take my pork chops out of the fryer.
They look really good.
Get my fries.
I first put down my labneh sauce,
followed by my sauteed cabbage,
perfect French fries,
my shrimp chips, breaded schnitzel,
and then my calamari was crispy.
[Guy] Four minutes.
[Enia] I pulled the chicken out the fry,
it is that golden brown deliciousness
my gold with the kale crisp
the pickle, carrots, pearled onion.
Then on top of that fried Turkey bacon,
large [indistinct]
Two minutes.
[Jack] Now it's time to get everything on the plate.
First I put down my Thai slaw,
I add my fried chicken. It's perfect.
And arrange the octopus, the shrimp,
and the mussels around that.
One minute.
[Tehari] I pull the turkey bacon wrapped shrimp,
golden brown. It looks good.
I pull the baby carrots,
cauliflower, and the asparagus.
They have a really nice texture
and consistency to 'em.
I toss the cauliflower and honey, soy, garlic sauce.
I'm picking things up, putting them down,
not knowing where I'm leaving them or where they are.
I'm going crazy.
Where are my carrots? But I found them.
[Guy] Five, four,
three, two, one.
That's it.
[man] There we go.
[woman] Woo.
[whistling]
[Tehari] Sheesh.
I realized that I missed carrots on one of my plates
and I just don't wanna be doomed by a carrot.
It's time to find out who fries
and who says goodbye.
Let's take it to the judges right this way.
[siren wailing]
[Guy] All right, judges. This is it.
The chefs had to prepare a fried feast
using the Red Light Special
from every single aisle that they shopped in.
They're so thankful.
Not at all.
Chef Tehari, you're up first.
What do you got for us, bud?
So I did some turkey bacon wrapped shrimp,
honey, soy, garlic, deep fried cauliflower
with deep fried asparagus, deep fried carrots.
And I incorporated my Red Light Special
of the shrimp chips into my flour
for each thing that I dredged.
And then for the beef jerky,
I incorporated into the sauce on the cauliflower.
I miss carrots on one of my plates
and I'm hoping that they taste a depth of flavor.
I'm hoping that they saw some sort of creativity.
Why do you look like a little kid at the fair, Malarkey?
'Cause I am. [laughing]
Chef T, this screams feast. It comes out.
You've got the bacon, the shrimp,
the cauliflower, the asparagus.
Where's the baby carrot?
Wasn't there baby carrot in that asparagus aisle?
Yeah, yeah, there was.
And the baby carrot might've got a little lost
on one of the plates, unfortunately.
I do think that the batter
that you did around the vegetables
did not work at all.
If I'm not getting that crunch that I want, I'm missing that.
That savoriness, that crunchiness
that you get from the Turkey bacon,
that is my favorite part in this entire dish.
-The sauce to me is too sweet. -Okay.
[Marc] So you needed to put that with some heat.
I think the thing here that works
is this shrimp with the Turkey bacon.
A plate of these and I'd have been very happy.
[Guy] All right, thank you very much.
Up next, Chef Edalyn.
Hello, judges for you.
I have made a fried schnitzel,
some calamari and some French fries.
It is sitting on top of a labneh sauce,
which I have incorporated the pickled onions,
the baby carrots are in there as well.
And then the schnitzel is breaded
in some of the shrimp chips.
This is so well executed.
That slaw that you made with the cabbage
and the Turkey bacon, very well done.
I've just got to say about the chips, beautifully cooked.
They're too salty.
But the pork schnitzel is perfect.
Love, love, love these calamari rings.
The labneh, I think that was a great idea.
I do think that using the shrimp chips
along with the panko,
because that is already deep fried,
added an extra layer of oil.
It's making it very, very greasy.
Thank you very much. Up next, Chef Jack.
For my fried feast, I did a fried chicken,
shrimp, mussels, and octopus with a Thai salad underneath
that has the Turkey bacon, uh, carrots
and the maraschino cherries with a bunch of herbs.
Chef Jack, very brown, isn't it?
But when you go into the fried stuff itself,
it's a absolute feast.
The octopus, shrimp, the mussels, chicken,
-all very well fried. -Thank you.
The salad is really great.
When I go into that slaw underneath,
those cherries just don't work.
Chef Jack, the only thing that I really wish,
if you would've put mayo based sauce,
that fatty richness would have completed this dish.
All right, last,
definitely not least, Chef Enia.
For my fried feast.
I deep fried some chicken wings,
but I made a cherry buttermilk batter
before I put them in.
So I pickled the pearl onions, the carrots,
and then I fried some Turkey bacon,
made a little lardons on top to go with that.
I hope you like it.
Chef Flavor P, this plate is beautiful,
and fried food does not make often a beautiful plate.
That brightness, the acid that you brought in
with those pearl onions and those carrots,
it's spectacular. It lifts it all up.
When Guy said, "Crispy crunchy goodness,"
that's what these wings are.
But another protein would have made this into a feast.
Right now, it's more of an appetizer.
I think the Turkey bacon, it's very greasy.
But the chicken wings with the cherries,
I thought it was perfect.
Thank you.
Chefs, we are all over the board.
We're gonna send you back to the kitchens
and we'll call you when we have a decision.
All right, judges, lemme ask you this.
Whose fried feast did you like the least?
[suspenseful music playing]
[Guy] Ah, chefs.
Well, you have 20 points available in gameplay,
20 points available in taste,
10 points available in platting
for a total of 50 points.
Enia, let's start off with you.
Fifteen out of twenty.
Seventeen out of twenty in taste.
Eight for platting, for a forty.
Jack, 15 out of 20,
16 out of 20,
7 for a 38, 2 behind.
Chef T, you gotta beat a 38 bud to stay in the game.
Fourteen out of twenty,
fourteen out twenty,
seven for a thirty-five.
Edalyn, gotta beat a 35 on this.
Sixteen out of twenty,
sixteen out of twenty,
seven for a thirty-nine.
Chef T, you're edged out buddy.
I think what got you in this
when you don't give one shot, the carrots.
-I know. -I wouldn't have forgot that carrot.
That's the one thing that I would've done different today.
I would come back tomorrow.
If they let me sleep in the building,
I'll be here and I'll be back tomorrow
to do it all over again.
Second and final round of the Red Light Special extravaganza.
For this second round, I want you to make
something in every chef's wheelhouse.
I want you to make a pork dish.
That's it.
Don't worry, you don't have to reuse any of those
Red Light Special items that you had from round one.
So we have, Hunter, 10 brand new
Red Light Specials for you.
I think that was so mean because you, I think
you had them all excited.
They weren't gonna have to have anything.
-[Guy] No, no, no I didn't-- -[Hunter] And then--
No, they don't have to use the old Red Light Special.
-Right, right, right. -[Guy] Fantastic.
-Okay. -Red Light Specials.
Aisle one, strawberries.
Aisle two, chow chow.
Aisle three, grenadine,
alphabet pasta, canned asparagus.
-Canned asparagus is mean. -No. Yeah.
[Guy] Pancake syrup, dried cranberries,
jalapeno chips, individual apple pies,
and mini pepperoni.
Okay. Fantastic.
The Red Light Special's old news for you guys
'cause we're adding another game in called Express Lane.
See, what's gonna happen is you get to shop
for 11 items that you are going to use
in your pork dish.
But when you shop at an aisle--
Stop. Stop.
You guys, that's not... That's not cool.
-You know what... -[Guy] But I haven't even said it yet.
-[Hunter] You gotta take it... -[Guy] I haven't even said it yet.
-You said what? -You get 11 items.
But when they shop at an aisle
and they get a Red Light item...
[Hunter] I knew you were gonna say it.
[Guy] that's gonna count as two items.
You should just be nice and give them
the Red Light Special items for free.
That's why I brought these baskets out.
The baskets go in the cart and then they put
the Red Light Special items in the basket.
-That's a good idea. -[Guy] All right.
The good news is the Red Light Specials
won't count towards your total.
All right. Thanks, Hunter.
[Guy] Thirty minutes to create a pork dish
with 11 ingredients and some fantastic Red Light Specials.
Any questions?
Sure. I probably do, but...
-Yeah, you got it. -Of course.
There's always three or four things in your head that occur.
Now I do wanna remind you about aisles two and one.
Can't go there first, you have to start down eight.
Okay?
Canned asparagus, why did I pick that one?
-I know. -That was a bad idea.
It's kind of mean.
[Enia] Oh, my God.
Yeah.
-Got on that one. -You got it.
The toughest thing over here is the 11 ingredients.
If I was competing, my strategy
would be to look at the aisles.
Keep it simple.
You don't have to go ahead and get everything.
I don't wanna see canned asparagus.
[Marc] That's a tough one.
[siren wailing]
The Red Light Special, and on top of that,
they had another challenge of only using 11 ingredients.
-[Marc] Oh. -That makes me anxious.
Shout out Hunter for not letting the Red Light Special items
count as my 11 items.
I think that you should just be nice and give them
the Red Light Special items for free.
[Enia] For my pork dish,
I'm gonna go with a grilled pork chop
and I wanted a nice succotash to go with that.
Then I go to aisle four and I really want to use
this coconut milk in that succotash.
-Enia. -[Enia] Yes?
You need to grab your mini pepperoni
-and you gotta get your Red Light Special. -Yes, sir.
-Thank you. -Since you're the big points leader,
I went and got it for you.
[Enia] What's up under that blinking light,
alphabet pasta.
So now I head over to aisle five
so that I can get that all-purpose season.
And I did see some truffle oil
that I was really banking on
to give me a standout flavor profile.
That mean I gotta get that canned asparagus.
Ah, everybody hate canned asparagus.
From aisle two, I grab a Red Light Special
that I didn't even have to.
And it's also a free ingredient and it don't count.
It's almost like a pickled relish.
I could kind of make it like a chutney for the pork chop.
And next, I run over there to the produce app.
I want to do a succotash
because I knew that I could incorporate
all those Red Light ingredients
a lot better than trying to do different meticulous things.
Where is my cart? [chuckles]
I'm in first place.
I feel closer to winning the fight.
Just like, all right, let's go.
Keep going.
Eight, nine, ten, eleven. Did you have strawberries?
[Guy] Yeah, you're in produce, so you gotta have strawberries.
-[Hunter] So you do need to get that. -Okay.
Man. So I run and I get the strawberries.
I had my flow going and you know what I'm saying,
playing with my groove, man, whatever.
Figure it out later.
[Edalyn] I can only use 11 ingredients.
My strategy is, less is more.
For my pork dish, I am making a grilled pork chop.
I'm not too stressed about the mini pepperoni
because that's another pork element
that I know will blend well to the dish.
Wow. Never seen pepperoni that small.
[Edalyn] I know that sauerkraut and pork
go extremely well together.
I know that I want a fresh element on my dish,
so I'm going to make an apple fennel slaw,
the Red Light Special, strawberry.
I think immediately, strawberry guest streak,
it's gonna bring that really nice acidity as well.
I wanted to incorporate apple cider vinegar
to reinforce the apple flavor.
It's a Red Light Special.
Now the Red Light Special is chow chow.
It's basically like a relish
and I know that a relish
and pork go very well together.
I only have eight ingredients.
I'm confident with what I have in my basket.
-You only want eight items? -Yes.
-You can get one. -[Guy] You should.
-I'm okay. -[Hunter] Are you positive.
Okay. All right.
I know that I have to keep it simple
and not shop down too many aisles.
First up, I grab my smoked pork chop.
I want to use those because they're already packed with umami.
It's a big time saver.
So I'm making a pan seared smoked pork chop
with cream corn, creme fraiche.
I want to have crispy pork bit topping
so I grab my Red Light Special.
And I chose to do a bunch of charcuterie toppings.
I wanted to pack in as much pork as I cut into the dish.
In aisle one, I had to get all my corn for my cream corn.
Strawberries. Oh, man.
That's no fun.
Why does it have to be strawberries?
Why can't it be a vegetable? [laughs]
I knew that I was gonna have to make a pickled strawberry gastrique
to go on top to help cut all the richness.
We head to aisle four.
I knew I needed to get one more special thing
and I grabbed my liquid Shio Koji,
which is gonna help balance out
my crunchy pork bit topping.
The umami for that aisle was Alphabet pasta,
seems like a strange one, but Alphabet pasta cream corn.
Here we go. Green onions.
With my score being on the bottom,
my strategy is to keep it simple.
Let's go, let's go, let's go, let's go.
[Guy] Twenty-five minutes.
Okay. Strawberries, chow chow,
canned asparagus, mini pepperoni.
-Yup. -Alphabet pasta?
Okay. Chef, what's on the menu?
So I'm gonna grill some pork and then make a succotash.
-Okay. -Put the seasoning in there.
I'll put a little bit of truffle oil.
I know that I could build a lot of flavor
on the char grill out of the chops real quick.
If I want today, I wanna take my mama to go see Usher.
My mom who supports me so much.
That's what we riding for right now.
The dreams and family.
[Edalyn] First things first,
I grab my pork chops season it,
get a little bit of foil on it,
and then I put it on that really hot grill.
It's always nice to get a nice sear
before you put in the oven.
I'm in second place right now.
I know that this second cook really needs to be legit.
All right. Strawberries, chow chow, pepperoni.
Chef, what's on the menu?
Grilled pork chop.
I'm gonna make a nice strawberry gastrique.
[Guy] You have 18 minutes.
-How are you feeling about that? -No option but to succeed.
Got it.
I let the sugar caramelize a little bit
and then hit it with some red wine vinegar.
Oh, yeah. Let's go.
And then I go ahead and add my strawberries
and let that cook down more.
Jack, tell me what's on the menu, bud.
Uh, we are doing a cream corn with smoked pork chop.
Okay. Strawberries, pepperoni.
-And the pasta. -[Guy] And the Alphabet pasta.
-And the pasta is gonna go inside my cream corn. -Okay.
I start my pickled strawberry gastrique.
Get these strawberries on.
I put my strawberries into a little bit of red wine vinegar
and bring it up to a simmer to start reducing.
I start searing my smoked pork chops
and I want to use those
'cause they're already cooked.
I one time may have used uh, smoked pork
on this competition before and got dinged...
-Oh. -for having a pre-done product.
And you can't really cook it and make it that much better.
[Guy] Fifteen minutes.
Chef Flavor P,
how do you put canned asparagus
with truffle, with the strawberries?
There's so many things going on there.
-Chef, what's on the menu? -I got my pork over here
and I'm gonna make like... Kind of like the succotash
with the acorn squash.
Got potatoes [indistinct] in here.
The zucchini.
Chef, where's this pepperoni gonna end up?
Thanks, Guy.
This is a perfect place.
Okay. The acorn squash takes on flavors
from proteins really, really well.
I knew in the succotash
I wanted to use coconut cream,
give it a creamy yet hearty texture.
Now this is where it turned for me because I'm like,
"Oh, snap, I gotta use these Alphabet noodles.
So what I did was ground it up
and then I put some in the succotash mix.
I mean, at this point in time, baby,
you just gotta rock and roll
and hopefully it's gonna work out.
While my succotash cooks down,
I'm gonna start my elevated chow chow relish.
I know these strawberries I could add to the chow chow
and I felt like, "Hmm, it had enough acidity,
sweet flavor that I could probably hide
those asparagus within there."
I'm really in here shooting off the hip.
[Edalyn] While my pork chops are in the oven,
I'm gonna do a little apple fennel slaw.
I think I have the possibility to win today
because I cook with my heart.
I grew up in a very big Filipino family.
They are my "Why."
I could help them out with this money.
I know that I do need to incorporate these pepperoni.
This is kind of weird,
and I think to myself a relish
and I think it's going to eat very well together.
I don't always put pepperoni in my chow chow,
but when I do, it's on Guys' Grocery Games.
Let's get this chopped up.
[Jack] If I want to have a crispy pork bit topping
to put on top of the smoked pork chop,
I'm gonna go ahead and saute my iberico chorizo,
my capicola, and my pepperoni.
And I add in some Shio Koji to balance it out.
Now it's time to start my cream corn.
I grew up in Iowa.
One or two of the biggest things in Iowa,
pork and corn.
So I knew that I could hit this home
if I got the chance.
Here.
A little bit of creme fraiche
and boursin cheese.
The Alphabet pasta is pretty much the same size,
if not smaller than a corn kernel.
So I knew that it would help add texture.
Winning today for me would mean being held
to put money towards my restaurant.
Growing up we spent a lot of time outdoors
cooking over fire.
So I want to start my own restaurant
that's a wood-fire concept.
[Guy] Five minute chefs.
I give my succotash a taste.
I think it's done.
Pile the succotash on the plate.
I put my nice grilled pork chop on the side.
Taste the chow chow relish.
I like what it's got going on
with the strawberry chow chow.
I had a lot going on.
I think at this point in time,
this is anybody's fair game.
Three minutes, three to go.
I start off by putting down my strawberry gastrique.
I'm a little bit apprehensive
because I know it is a little sweet.
I take my pork chops out of the oven.
Once I checked them for doneness,
I knew that it was okay.
I to it off with my chow chow relish,
my apple fennel slaw, bringing a lot of acidity,
a little bit of sweetness as it lends well to the pork.
Sixty seconds.
[Jack] First, I put down my cream corn onto the plate.
It's smooth and creamy and velvety.
Once my pork is rested,
I go ahead and cut it off the bone
and then slice it on a bias
to help it not be so tough.
I add my sliced pork chop,
then I add my crispy charcuterie bits on top of the pork
and then I add my pickled strawberry gastrique around on the plate.
Five, four, three, two, one.
That's it.
-Woo. -[man] Whoa.
[Guy] Nice job everyone. Nice job.
[applauding]
-Awoo. -All right, chefs.
Time to find out who's pork dish
the judges are gonna go hog wild over.
Let's take it to 'em right this way.
[siren wailing]
All right. Here we are.
Judges game two of our
Red Light Special Extravaganza.
Chefs had to create a pork dish using only 11 items.
Up first, Chef Jack.
-What do you got for us? -All right.
For my pork dish, I did a pan seared smoked pork chop
Alphabet boursin and cream corn.
And then a crispy charcuterie
grilled green onion topping to go over it
with pickled strawberries.
Chef Jack, it's beautiful.
Using the alphabet pasta to put it in this corn,
what a great idea.
The pepperoni, so you took that ingredient
and made it into something, which is really delicious.
Chef, this is an amazing dish to do in 30 minutes.
-Thank you. -The gastrique is perfect.
Although, I do think the fact that it's running around
the bottom is a little bit unwieldy, shall we say?
I was mad at you before the pork chop
because it's already smoked.
All you did is really reheat it.
But the fact you sliced it
because it can get a little chewy.
-It's so good. -Thank you.
-Up next, Chef Edalyn. -Hello, judges.
For my pork dish, I have made a grilled pork chop
brushed with a strawberry gastrique, a chow chow,
and pepperoni relish, and then a fennel apple slaw.
Edalyn, textbook perfect.
That is the cook that you have on these pork chops.
It is nice and juicy in the center.
Exactly how a pork chop should be cooked and served.
The chow chow with the little sausage on there is fun.
You have such a finesse in the kitchen.
The fennel salad, I love it so much visually.
Maybe a bigger cut on it.
Wasn't that refreshing crispness
that I was super excited about.
-Thank you. -For me,
the gastrique it's too sweet.
It's just sweet and sweet and sweet.
Okay, Chef Enia,
-what do you have for us? -Whew. A lot.
I grilled the pork chops,
I took the chow chow on purpose,
and then I added the strawberries,
I added the pickle asparagus, then I made a succotash.
I added some of the Alphabet noodles.
The pepperonis and the succotash as well.
Chef Flavor P,
you got the strawberries, the chow chow,
the alphabet, the canned asparagus,
the mini pepperoni.
I don't know if you've ever watched me
compete on this show and...
Okay, well what do I do?
-A lot. -[Brian] A lot.
A lot. Yeah.
The flavors are just big and robust,
but gets a little clunky in there.
I thought the pork was gonna be overcooked.
It is actually cooked very well.
Thank you, Chef.
Succotash, it looks very brown,
but all the flavors are there.
I think you went a little bit overboard.
-Heard. -Red Light's Special,
probably wanna play that again.
-Never. -Yeah.
Chefs, judges have a lot to deliberate on.
We're gonna send you back to the kitchens
and we'll call you when we have a decision.
Okay? Thank you very much.
-Thank you. -Thank you.
Which one of these little pig dishes
goes all the way to the bank?
[chuckles]
You have 20 points available in gameplay,
20 points available in taste,
10 points available in plating
for a total of 50 points.
[tense music playing]
All right.
Interesting round.
Uh, Enia, let's start off with you.
Forty points, two points in the lead.
Gameplay, 14 out of 20.
Taste, 14 out of 20.
Platting for a seven for a thirty-five,
seventy-five points.
Jack, 38. Two points behind.
Seventeen out of twenty.
Seventeen out of twenty
for an eight... For a 42. Wow.
For an 80.
Congratulations.
You're gonna need to have a 41
or better to tie this up, Edalyn.
Fifteen out of twenty,
sixteen out of twenty,
seven for a thirty-eight
and a seventy-seven, two points ahead.
Congratulations, Jack. Big win.
-Thank you. -[Guy] Well done.
[man] Wohoo.
Chef Enia and Edalyn, well you are so close
that it was a pleasure to watch you cook,
but unfortunately we say goodnight.
-Okay? -Okay.
Thank you very much.
There's so many things now that I wish I could
have done differently.
But at the end of the day,
I am still happy with what I put out.
My pleasure.
As long as the flavor of flavor P stands out.
We're all winners. [laughs]
Congratulations.
What are you gonna do with the money?
I'm gonna put it towards opening up my own place.
Growing up in Wyoming, I did a lot of camping
and outdoor cooking
and I wanna start a live-fire restaurant in LA.
Live-fire restaurant?
All right, chef. Big win 80 points.
Going over and say hi to the judges.
We have two ways that this can happen tonight.
Two ways you can win up to 20,000 bucks.
Now the first, we can go on a shopping spree,
and that's where I give you two minutes to grab
five ingredients that are on this card.
You get all five of them in two minutes,
you win 20,000 bucks.
Or we can go to a check that's already made out to you
that's sitting behind that door,
and that's gonna be available
for anywhere from $13,000 to $20,000.
Ooh.
You know, my kids told me
if I didn't do the shopping spree
that I was gonna have to stay outside for the night.
-So I have to do... -Stay outside for the night?
Stay outside for the night.
So I have... I have to do the shopping spree.
Let's take a look at the check though before, uh, we go.
Let's see what's there.
$15,499.
Come on. You can do better than that.
-Come on. -Good, we got this.
[Guy] All right, chef.
I'm gonna read this first clue to you.
And as soon as you know what this item is,
you run and go get it.
Leafy green with a name that sounds like it's been "burnt,"
that comes in a red, green, and rainbow varieties.
When you know it, go get it.
-He's going there. -[woman] Go, go, go, go!
-[man] Go! -[Aida] Okay.
[Jack] Number one was charred, $4,000.
Dried version of an herb
commonly used to flavor pickles.
Spices, spices, spices, spices.
-[Aida] Come on, you got this. -You got this.
-[Simon] Come on. -Go, go, go.
[indistinct] all right.
An Armenian-style flatbread often used to make wraps.
-Lavash. -[Aida] Lavash.
Popular cheese sold in sharp varieties
that, believe it or not, is not traditionally orange.
-This is just cheddar. -Cheddar.
Four was cheddar cheese, $16,000,
and the check was for over $15,000.
[Guy] Thirty-five seconds. Canned Mexican staple,
that means the word "Refritos,
which means "Well fried."
[indistinct]
Now I've got $20,000.
-$20,000. -[cheering]
My kids are watching, they're gonna be super proud
and they're gonna be happy
that I did something that I was scared to do.
He crushed it, 20 grand.
See you next week on Triple G.
Adios.