They're the most feared boxes in the food world.
They claim to be filled with Flavortown
Market's finest ingredients.
But once inside the chefs homes, they
unleash a whole lot of crazy.
Oh no!
What is this?
All right, stop!
Please stop.
What, what, what?
How many ingredients?
Real cool, Guy.
Whoo-hoo-hoo!
Food Network's biggest culinary
competition, Tournament of Champions, is back.
This is a masterful dish.
This is as close to perfection as I've eaten on this show.
[excited yelp]
And to celebrate, we're combining ToC and Triple G.
That sounds safe.
Boo-ya-ka!
ToC superstar judges are facing off
in the Triple G version of the Tournament of Champion
randomizer challenge.
Don't tease me.
Thank you!
Appreciate the opportunity!
Let's see if they can turn totally random ingredients
into high scoring dishes.
Look at how beautiful that is!
Tastes amazing.
It's a ToC special right now, on "Triple G Delivery."
Hunter, are you ready to see how our ToC
VIPs RSVP to the Triple G?
This is going to be epic.
Exactly let's meet them.
Now, first up, we have six-time James Beard award winning
restaurateur, who brings his trademark smarts and style
to the ToC judging lineup... give it
up for Chef Marcus Samuelsson.
What's up, Guy?
I'm super excited to finally making my debut cooking here
on Triple G. Tournament of Champions
is really the best of the best.
What makes it hard is every round is win or go home.
We all know that Guy loves to push chefs to the limit.
That's what happens on ToC, and that's what
it's going to come down to.
I don't think, Hunter, we've seen that hat.
This is my conservative look, right?
This is really my Sunday approach.
Next, acclaimed northern California restaurateur
and Iron Chef winner...
You want to talk about an OG?
Right here, the one and only, chef Traci Des Jardin.
Hello chef!
Hello!
I've now been a judge on two seasons of Tournament
of Champions, and it just gets more and more crazy,
and more and more exciting.
The Tournament of Champions' kitchen is like no other arena.
Today, my own kitchen is the arena.
I haven't cooked competitively in 11 years,
so I'm coming out of retirement just for you, Guy.
Hunter, get her address, we need to go down there...
- Big kitchen, yeah. - ... and have great meals.
Come on by!
GUY FIERI: And finally, culinary icon who competed in season
one, and then moved himself over to the judging panel
for ToC II, the legend himself, one
and only, Chef Rocco Dispirito!
What's up, what's up?
Cooking on Tournament of Champions
is kind of like your first day at the best restaurant
you've ever worked at.
No matter what you've accomplished in your life,
it's going to be the hardest competition you've ever done.
Just as a little bit... a little tidbit of information...
Rocco's in town visiting us here in northern California,
and he broke into our old house.
That's where we used to shoot "Guy's Big Bite."
It's still our house!
Not anymore!
GUY FIERI: But he's in there, uh, competing.
Welcome to "Triple G Delivery."
The three of you...
I got to be honest with you...
Did such an amazing job judging our all-star chefs
in Tournament of Champions.
I mean, watching them sweat it out in the green room
as you are blindly tasting the food, not knowing who made it...
I mean, that is ToC.
Hunter, do we have a clip of that?
Yeah, right here.
[laughs] Just say roll it or something.
OK.
Hunter, do we have a clip of that?
Roll it!
[laughs]
MARCUS SAMUELSSON: I felt like, spice-wise, you
can bring it up.
I just need a minute.
TRACI DES JARDINS: I think there's just a little bit too
much going on, and the flavors don't
really complement each other.
[grunts]
ROCCO DISPIRITO: A little bit overcooked for me.
[groans]
[laughs] I'm done.
GUY FIERI: So as a token of appreciation,
chefs, we have sent you two of Flavortown's finest gift boxes.
So after each game, our three judge panel
will judge your dishes based upon game play,
creativity, plating, and your description
of the taste of your dish.
HUNTER: And the best of all, the chef with the highest combined
score after two rounds will get a shot
to winning up to $20,000.
- Whoo! - Whoo-hoo-hoo!
GUY FIERI: All right!
Go ahead and open up your boxes.
Let's take a looky-loo.
Zesty...
Spicy.
We've got rich.
Filet.
Fresh fish!
Chicken thighs.
GUY FIERI: Hunter... Hunter.
Hunter, Hunter, Hunter.
Hunter, I asked you to give them the type of gifts
that these chefs are used to getting...
Not a bunch of loose produce and packages marked rich and zesty!
Just like on ToC, I put in, like, you know,
proteins, produce, equipment, some styles
like rich, spicy, or zesty.
OK, because you're in the ToC...
Right, in that mindset.
...Tournament idea.
I get it.
Those are the four variables that
were on the ToC randomizer.
Got it!
Got it, got it.
Hunter, we don't have a randomizer.
Oh, Hunter, you're not doing it.
Yes.
GUY FIERI: It's the dice of doom!
Oh!
Ohh!
OK.
GUY FIERI: We're about to play a classic Triple G
game called "Let it roll."
Think of it as kind of like the randomizer home game of pain.
[laughs]
Sounds amazing.
Let's start in the good old fashioned randomizer style
of ToC, and go with the dice.
We have fillet, mahi, or chicken dice.
Ready?
Ready!
GUY FIERI: Mahi-mahi.
Now we'll go to vegetable.
Broccoli, Brussels sprouts, green beans...
And you score yourself some broccoli.
Let's go with the style.
Zesty, rich, and spicy, and you got...
Spicy!
ROCCO DISPIRITO: What a surprise, it's spicy.
GUY FIERI: There you go!
What a surprise!
And last but not least... And this is when it gets fun...
You get potato peeler, you get a food chopper, a box
grater, or a handheld ricer.
And the winner is...
ROCCO DISPIRITO: Food chopper, food chopper, food chopper!
Box grater!
ROCCO DISPIRITO: Oh!
TRACI DES JARDINS: Yay.
GUY FIERI: So, chefs...
You get to make us some mahi-mahi broccoli
dish that's spicy, and you must incorporate your box grater.
Feel free to use any other ingredients you want
that you have in your pantry.
Any questions?
No questions.
Fantastic.
Hunter, when should we start this?
Because three of them look like they're...
Right.
...Well, those two are ready to go.
Right.
One chef looks like he could go, but he's not ready yet.
But he's in our house.
[bell dings]
Are we start...
GUY FIERI: And they're off and running, folks.
All right!
ROCCO DISPIRITO: Cooking at home is
obviously the most comfortable.
But cooking at Guy's kitchen...
I consider it my second home of kitchens.
I'm cooking with mahi-mahi, broccoli.
I got to make it spicy, and I have to use the box grater.
I've cooked on ToC, I'm used to the randomizer,
I'm used to having these four variables.
I'm thinking mahi with a francese breading.
Then I'm going to grate the broccoli
stems using the box grater.
For my mahi, I am going to dust it in a little bit of flour,
then I'm going to coat it in beaten eggs.
If you've ever had anything francese style,
you've had this.
The egg and flour breading is going
to give me a delicious, rich, golden brown crust.
I got to make it spicy!
I start working in the sweet and sour pepper sauce.
I'm planning to go full tilt with the spice.
Chili crisp.
Just the oil of the Calabrian chili.
Some rice wine vinegar.
Look at that... look at that spiciness happening.
Hmm!
Such a beautiful balanced hot pepper sauce, oh my God.
I want to keep doing more things to it, but I have to stop,
it's perfect.
[laughs] That was good, Rocco.
That was good. - [laughs]
TRACI DES JARDINS: Perfect.
Sell it!
Damn!
Ugh!
So step one, spicy and mahi, I know what to do.
I grew up on a fishing island, I can deal with that.
Beautiful fish, little bit of salt,
and I got one of my home court advantages... berbere.
It is this Ethiopian spice plant that, of course,
I got in my pantry.
I think I'm going to make a berbere and horseradish-crusted
mahi-mahi.
Uh, and I'm just going to layer these beautiful chilies,
and then also some really nice, sweet horseradish.
Once I put it on top of the fish,
I'm going to bake it in the oven,
and it's going to turn from just raw horseradish
to just golden brown!
Some beautiful, nice, black garlic with some oil.
Berbere.
Use a lot of turmeric, and some coconut milk.
GUY FIERI: Chef Marcus Samuelsson...
MARCUS SAMUELSSON: Yes!
...In his first Triple G competition...
Yeah, I'm excited!
GUY FIERI: Not a lot of flair points today, smooth criminal.
Hunter has never watched me cook.
I'm dressed for Hunter!
All right!
I'm dressed for... [laughs]
Now we're doing a sea urchin curry.
I'm thickening the sauce with sea urchin.
That sea urchin curry is so good!
ROCCO DISPIRITO: Marcus, you keep talking about sea urchin,
you know, I'm dying over here.
Do you actually have sea urchin?
Yeah, I know, right?
ROCCO DISPIRITO: You're getting me!
We definitely got sea urchin in the house!
And I would used to make in my restaurant,
all the time, sea urchin curry.
Don't tease me!
TRACI DES JARDINS: For me, the broccoli was really the driver
in this, and for whatever reason,
broccoli, Calabrian chili, and I'm just going to Italy.
And Chef Traci, what's on the menu?
I am making a seared mahi-mahi with a slow cooked broccoli
that I'm cooking very quickly.
This is a totally Italian-inspired...
It's like mama's broccoli.
Normally, I would cook this thing for, like, an hour,
so I got to get that on the pan and going.
I start my onions, garlic, fennel...
I am going to also put some padróns in there,
because I have them, and they're gorgeous,
and they're going to be delicious... which
tend to be a little hotter.
I'm going to go ahead and grate these broccoli stems, actually.
Throw them on that box grater to get them nice and fine.
I put in the anchovy, add in the broccoli florets.
Calabrians are sweet, they've got a nice, spicy edge.
Tastes amazing.
Wow!
The question, to me, is who's judging this?
Who is brave enough to come in and judge
smooth criminal Marcus Samuelsson, Traci Des Jardin...
Who's dumb enough...
I mean, who's, um...
[interposing voices]
Who's willing enough?
Willing enough to do that?
First time we've done this...
ToC All Stars judges competing in Triple
G Delivery with ToC commentate... Why am I... it's... what...
It's like...
I don't...
It's like a dance move.
Here to review our ToC judges' food are three more
Tournament Champion regulars...
Food critic, world traveler, the one
and only Sir Simon Majumdar!
Hi, Guy.
Food Network star who brings his encyclopedia to his
ToC commentary... the one and only wild card chef,
Justin Warner!
HUNTER: That's a nice pen.
GUY FIERI: That's a really nice pen...
Thank you very much.
GUY FIERI:... signature line of those coming out.
I don't get the goosebumps very often.
Trailblazing California restaurateur and ToC judge...
The one, the only, chef Nancy Silverton.
Are you at Mozza?
I am at Mozza, and I have to remind you,
we have to keep our conversation between the two of us
tame, because your son is in the room.
My son is in the room.
Thank you, chef.
[laughs]
GUY FIERI: 15 minutes, 15 left!
Going to use my broccoli here.
I love my grandmother, but she overcooked vegetables.
So the broccoli, for me, it's like going
the opposite direction.
I want to do when you get [inaudible]
under-cooked broccoli that are just so delicious and crunchy,
just to get a little more texture into this dish.
I got some soaked bulgur, tossing it
with a little bit of heat and chilies,
soy, maple syrup, funky, fermented honey.
Now you got sweet, salt, and heat.
It's all about spice and heat, but you
also want some freshness.
So I just chopped up apples with some
beautiful fermented kimchi, and just made a slaw of that.
I tossed that with dill, I added cilantro, just
to make this innovatious dish.
Santa Barbara [inaudible], , deep fried them.
Who's bringing the heat?
Traci's bringing the heat!
Traci was born spicy.
MARCUS SAMUELSSON: [laughs] - I am spicy.
MARCUS SAMUELSSON: I know, I know.
I am so spicy!
Yes!
Box grater, being used.
So I'm going to do a raw broccoli stems slaw
with a sweet and spicy chili sauce.
So I'm going to basically combine
Italian and Asian flavors.
Sweet chili sauce, a julienne of tomato,
throw a little zucchini.
Chili crisp.
Wow, wow, wow.
So good!
In addition to my broccoli stem slaw,
I'm also going to deep fry the florets of broccoli.
I'm making a rice flour tequila tempura batter,
and I'm going to batter fry my broccoli in there.
Perfect.
I'm just going to sear the mahi-mahi.
I'm going to leave it really simple.
I want this to really kind of showcase the gentle flavors.
I've got beautiful flavors building in that broccoli,
so that's going to be kind of the star of the show.
First thing I'm going to do is season my mahi-mahi
and get that cooking.
I want the mahi-mahi to get to that perfect medium
rare inside.
Broccoli has tons of flavor, but I want a sauce for this,
so I put together a little Meyer lemon juice, capers,
and bring that up to a boil, let it cook a little bit.
Finish it with butter, just to add a little bit
more unctuousness and roundness, and a little more
Calabrian chili to the dish, and have a nice, beautiful sauce.
I probably think that [inaudible] dish is the one
that sits together the best,
This dish is just Traci.
Through and through Traci.
I wish I could eat it!
TRACI DES JARDINS: On Tournament of Champions,
I judge with Marcus and Rocco.
Today, I'm competing against them.
Love you guys dearly, but I'm going to bring it today,
and I'm going to beat you.
All right, chefs, 2 and 1/2 minutes, 2 and 1/2 to go.
Spicy, ooh!
It's hot.
So I'm plating.
I'm going streak down the plate with the curry.
Then I'm adding this broccoli on top of it.
I got to go.
I'm putting on the prawns.
And then I put the fish on.
And the slaw...
I feel good about my plate.
But I'm also up against original gangster,
Traci Des Jardin, and an icon from New
York City in Rocco Dispirito.
GUY FIERI: 2 minutes!
2 minutes flat.
Got to be plated.
ROCCO DISPIRITO: First the raw broccoli
slaw, and then the sweet and sour pepper sauce.
Mahi-mahi.
I top that with more of the slaw.
The beautifully crispy fried broccoli florets.
This is one of the best dishes I've
ever made in competition, 100%.
I'm ready to plate.
I'm ready to go.
First, I put the slow roasted broccoli down, with some pretty
little florets showing.
I lean the mahi-mahi up against it,
so you can see that nice rag...
Then I take my sauce and that goes around.
And it's beautiful.
I know all the flavors there.
GUY FIERI: 3, 2, 1.
And that's it!
Nice job, ToC...
HUNTER: Whoo!
GUY FIERI:... Triple G, round one is done!
- What a nail-biter. - Time to take it to the judges.
GUY FIERI: So chefs, describe in detail your creative use
of the mandatory items.
Then give it a not-so-blind taste test,
and describe the flavors of your dish
in all their chosen-style glory.
First up, chef Traci Des Jardin.
I brought on the spice.
I made mahi-mahi seared all over,
I've got the Calabrian chilies and my slow cooked
broccoli underneath.
I've got the grated stems grated on that box
grater, a little bit of fennel, anchovy.
Very Italian style, the Calabrian chili in there.
I also have some padrón chilies.
We got some great heat.
I've got a lemon butter caper sauce, nice amount of acid.
Mmm.
I gotta say, wow.
A good amount of heat, texture, crunch, acid, anchovy, heat.
It's absolutely amazing, actually.
You put chili flakes in the dish,
you put Calabrian chilies in the dish, you
put padrón chilies in the dish.
So you must really trust yourself as far
as how your spice notes rang, because obviously, you ate it,
and you enjoyed it.
JUSTIN WARNER: When you recited those ingredients to me...
You say Calabrian chili, then you say anchovy.
You know, it was like reciting a poem that you've memorized.
SIMON MAJUMDAR: This is the kind of dish
that I would want to eat for lunch.
Using the anchovies into the broccoli, then.
I love that combination.
Perhaps a little bit more color on the fish
for me, just a little bit more sear
I think would have worked well.
Thanks, Simon.
GUY FIERI: Next up, the OG...
Rocco Dispirito.
ROCCO DISPIRITO: What I'm presenting
you today is a common Coryphaena hippurus,
also known as mahi-mahi.
Justin, I hope you're appreciating all this.
You're coming real hot. Real hot.
ROCCO DISPIRITO: All kidding aside, all kidding aside.
What I have here is a delicately cooked mahi-mahi
dipped in flour, then eggs, and then pan fried.
And I used some Asian techniques,
I created what I would call a Vietnamese raw slaw
of broccoli.
And then I made some super crispy,
crunchy broccoli florets.
Mm.
Boy, does it have heat... But it's not overwhelming.
And then the freshness of that raw broccoli salad
really does a lot to add a foil to the rich mahi-mahi.
Mmm.
This is amazing.
NANCY SILVERTON: Wow, Rocco.
The fish... I like the fact that it was
battered with that egg batter.
You don't see that much anymore.
JUSTIN WARNER: The way you treated that broccoli,
in order to give it the fry but not have it be oily or soggy...
It kind of gives me all this excitement,
but then we have so much saucery going on,
and then you have heat!
SIMON MAJUMDAR: Looks like the batter
that you got there was perfect, but the slaw on top
of that francese is going to take away a little
of that crunch, and I really adore that.
Thank you so much, Simon, and I appreciate it.
GUY FIERI: Finally, Marcus...
We're dying to see what you made.
Go on this journey with me to Spice Island outside Zanzibar.
It's all about the seafood, so I have...
The mahi is rubbed with a little bit of chili oil.
To bring the spicy, I box grated horseradish,
and made it caramelized and beautiful golden brown.
I took the prawn and added actually
some kimchi and apple...
Almost like crispy slaw on the side.
I did a sea urchin curry.
I used the broccoli with Ethiopian berbere spice...
Mm!
This is so good.
And spicy.
It's my favorite eat, right here.
SIMON MAJUMDAR: Chef Marcus, you really took me on a journey.
I'm so happy.
I really, really loved the idea of the horseradish
on top of the fish.
As you said, it takes on that little sweetness.
It worked really, really well.
And I think the idea of the prawn at the side
with that apple works well, particularly
when you bite on the head and you
can suck out that prawn flavor.
JUSTIN WARNER: Chef Samuelsson, come on, dude.
Uni Curry... what?
Bro, you're, like... Just sign me up.
I would, like, walk a mile to get just a drop.
You are really a bold person, you know?
And this is a bold dish.
Yes.
NANCY SILVERTON: For me, sometimes the amount of food
on the plate is just too much.
I think that I love a little bit more restraint.
GUY FIERI: Thank you very much, chefs.
It's time for the judges to now score your dishes,
so please leave the feed now so the judges can decide.
Judges, remember we have 15 points available in game play,
15 points available in creativity,
10 points available in plating, 10 points available in taste,
for a total of 50 points available.
Now, you will finish your scores, text them over
to Hunter, he will average them out,
we'll get them onto the board.
Now, the chef with the highest score
will see the Envelope of Opportunity,
and the chef with the lowest score...
Well, will be banished and punished
with the Package of Pain.
All right, chefs, welcome back.
You all showed us that your reputations are well-deserved.
Pretty strong scores, I will say this.
Right out of the gate, a 43, a 42, and a 43.
Big numbers.
So two tying at the top, and one in the bottom.
So... Chef Traci goes with a...
You didn't get the 42, but you are right there in the 43.
Congratulations.
ROCCO DISPIRITO: Wow! Traci!
Well done. HUNTER: Nice.
Whoo!
GUY FIERI: And we're going to go with Chef Marcus,
right in the middle at 42...
42.
That means that Chef Rocco is tying
with Traci in first place.
Whoa, thank you so much.
GUY FIERI: Marcus is one point behind the leader.
I know.
GUY FIERI: Let's go ahead and open
up that Envelope of Opportunity, Chef Rocco and Chef Traci.
Amazing.
Thank you so much, Guy!
GUY FIERI: $1,000 goes to you, and we also
make $1,000 donation to a restaurant of your choice,
to a restaurant that's in need.
Plus...
Very cool.
GUY FIERI:... you will have a ToC advantage in Round 2
that'll give you a lot of TLC.
All right? HUNTER: There you go.
Awesome. GUY FIERI: Congratulations.
Whoo! GUY FIERI: Now...
ROCCO DISPIRITO: Thank you so much.
GUY FIERI:... for my dear friend, Chef Marcus Samuelsson...
Yes!
GUY FIERI: Let's go ahead and open up
that Package of Pain, Hunter.
I... I'm saying Package of Pain to Marcus Samuelsson
and I'm losing my mind.
Since you are currently the bottom seed,
you can't start cooking until you count the seeds
at the bottom of this jar.
ROCCO DISPIRITO: Oh, my goodness.
That's not fair! TRACI DES JARDINS: [laughs]
GUY FIERI: All right, so we know what chef Marcus
has to accomplish before...
ROCCO DISPIRITO: Oh, my goodness.
...He can start cooking.
Question is, Hunter, when is Round 2 going to start?
Right now.
Chefs, welcome, second and deciding round of our ToC
VIP Triple G special.
All right!
GUY FIERI: So, since we do a blind tasting on ToC, Hunter
and I thought, for your final challenge,
we could do a blind cooking.
OK?
You sent them the blindfolds, right?
HUNTER: I did, yes.
All right.
So you'll put your blindfold on...
Show... yeah, show how it's done, dad.
And then you'll get over here to the stove...
Turn it on, and then make things.
Make food.
That sounds safe.
HUNTER: Due to the legality reasons, we couldn't do that.
So I did a new game instead.
It's always a legality reasons.
[laughter]
GUY FIERI: All right, chefs, if you go
ahead and open up your boxes...
Here we go.
GUY FIERI:... you should find a smorgasbord...
That's a big word.
GUY FIERI: Whoa, whoa, whoa, whoa, whoa, hold on!
Hold on.
Are there live things in here?
Hold on.
Let's go ahead and open this up, gently!
Ooh!
ROCCO DISPIRITO: Oh!
GUY FIERI: Here's what we have, chefs.
One of you is going to spin for protein, one for style of dish,
one for produce.
And I'll spin for the equipment.
And then that will be the dish you're going to make.
Cool.
GUY FIERI: Let's start things off.
Rocco, spin for protein.
All right.
Here we go!
3, 2, 1.
Pork tenderloin, smack dab in the middle.
TRACI DES JARDINS: Hoo!
GUY FIERI: Pork Tenderloin, Chef Traci?
It's all about the produce and you.
TRACI DES JARDINS: OK.
Romanesco!
Nice!
Thank you, Traci, my favorite.
TRACI DES JARDINS: [laughs]
GUY FIERI: Chef Marcus...
Yes!
GUY FIERI: It's all about you and the style now.
Whoo, fried!
HUNTER: Fried!
GUY FIERI: Fried is the style.
Fried, OK.
GUY FIERI: Let's go to the equipment.
Mandoline! ROCCO DISPIRITO: Lucky.
GUY FIERI: Wow! ROCCO DISPIRITO: Lucky!
OK, I'll take it.
Whoo!
Yes.
GUY FIERI: So, I said both chef Traci
and Rocco, because you tied, get a key advantage.
I'm going to give either one of you
the opportunity to re-spin your protein or your produce.
Traci, are you happy with the produce?
I'm happy with the produce, I'm sticking with it.
Rocco?
ROCCO DISPIRITO: I couldn't be happier with pork tenderloin,
I'm sticking with it.
GUY FIERI: All right.
Got to use pork tenderloin, got to use the romanesco,
got to fry it, and you got to have a mandoline in the use.
30 minutes!
You can use any ingredients from the box or from your pantry.
Chef Marcus, since you earned the Package of Pain,
remember you can't start cooking till you count
the seeds in the jar and give me the number
of how many there are.
Absolutely!
It all happens in 3, 2, 1, go.
Just remember that.
[laughs]
Marcus, you've got to count them, buddy.
I'm counting!
2, 3, 4, 5...
6, 7, 8, 9, 10.
Guy says go, but I got some homework to do.
21, 22...
I'm stuck with counting pepitas from a jar.
And I'm already down!
He's wasting so much time.
...3, 75, 78!
JUSTIN WARNER: You don't expect this kind of humiliation
in Tournament of Champions, but that's
why this is Grocery Games.
[laughs]
100!
GUY FIERI: All right, congratulations, chef,
100 seeds!
You're not the bottom seed anymore, get cooking!
Thank you!
I appreciate the opportunity!
Finally done with the pumpkin seed,
and I'm start thinking about a dish.
Pork, romanesco, and fried, right?
So when I see that pork, it takes me
to Jamaica, one of my favorite islands in the world.
I'm smoking the pork first.
So I brought some beautiful Ethiopian coffee with me.
SIMON MAJUMDAR: So what he's doing is very sensible,
he's trying to add some character to a very
characterless piece of meat.
MARCUS SAMUELSSON: So while the pork is smoking,
I'm setting up my romanesco.
I'm going to treat it like a cauliflower steak.
I put soy, maple syrup, smear that on top.
It's going to caramelize, it's going to get really sweet.
And I know I'm off to a good start.
I'm back!
Pork Tenderloin.
[laughs] It doesn't have a ton of fat, so frying
it will actually help it taste good.
I decided to do a milanese-style pork,
and I'll fry it in the deep fryer.
Romanesco is one of my favorite vegetables on the planet.
It needs to be boiled a little bit first,
and I'm going to slice it on the mandoline.
And now I'm going to make my milanese.
I'm going to use Guy's special knuckle sandwich pounder.
That's when you know it's a good idea to cook
in Guy Fieri's kitchen...
You find the knuckle sandwich meat tenderizer.
Works really pretty well!
Beautiful.
So my pork is nice and then.
I start my breading procedure.
Flour is used to get the eggs to stick.
GUY FIERI: Chef Rocco, what's going on there...
ROCCO DISPIRITO: Yes. - ... In the old Fieri house?
ROCCO DISPIRITO: I have, uh...
What do you got working?
Uh, so, the gods of the home have told me to make a pork
milanese, deep fry it... although normally it would be pan fried.
But respecting the randomizer, I'm
going to deep fry it carefully.
And I'm going to toss this beautiful romanesco.
Look at that, look at how beautiful that is!
One of the prettiest vegetables, one
of the most delicious vegetables,
one of my favorite vegetables.
A lot of folks don't know this,
if you're just tuning in...
Rocco's middle name is Romanesco.
It's Rocco Romanesco Dispirito.
And his parents were definitely into their vegetables.
[laughs]
All right.
I want to make, like, a Pho.
I've got rice noodles, I've got beautiful chicken broth,
I've got mint, cilantro, all those Southeast Asian flavors,
and I'm going to build a great flavor bomb.
First thing I need to do is season that pork tenderloin.
I get a nice pinch of kosher salt,
some brown sugar, some fish sauce, rub that,
let it sit for just a second.
And then I want to get that cooking.
One of the most important things about pho is a great broth.
I've got delicious chicken stock,
and I've got this beautiful sachet of Vietnamese four
spice, and I could put that in there
and it's going to pick up all those flavors.
Then I want to balance it...
I've got fish sauce, lime juice, and spicy Serrano chili.
Good!
HUNTER: Our ToC judges are battling
it out to see who will be the champion of Triple G Delivery.
Stay tuned.
Welcome back, folks.
ToC judges Chef Rocco Dispirito, the one and only chef Marcus
Samuelsson, and of course, chef Traci Des Jardin,
are in the middle... and I mean in the middle...
Of an intense battle for a shot at big bucks
and major bragging rights.
All right, judges.
How do you think they're doing?
You know, we're seeing three very distinct preparations
of the pork tenderloin.
You have the pounded and fried version
that you're seeing with Rocco.
Chef Traci has amped up the tenderloin
with two umami-laden ingredients,
brown sugar and fish sauce.
And then you have one that has been kind of smoked inside
of chef Marcus' tenderloin.
So I smoked the pork.
So when I'm going to fry the pork chop,
I got panko, rice flour, and a little bit of spice.
I feel like it's better to pan fry it.
I can control that a little bit better.
GUY FIERI: Marcus, I don't know that I've seen pork tenderloin
look more delicious than that.
MARCUS SAMUELSSON: Yeah, man!
GUY FIERI: Take us through this menu.
Yeah, so I got these beautiful,
beautiful pan fried tenderloin that I'm
now going to run in the oven.
And I got some romanesco that I'm glazing in the oven
as well.
I'm just going to make a little slaw.
Anyone knows about jerk chicken or jerk pork...
It's all about that slaw, that refreshing ingredient that
brings the whole dish together.
Right, so fermented heat from the gochujang,
just toss, toss some fish sauce.
And of course, citrus from yuzu.
I need to use the mandoline, right?
So I got those turnips.
I started at the bottom going into this round,
but I know that I can cook myself out of any situation.
Beautiful, beautiful, more citrus.
We often treat deep frying as like the...
The easy part of cooking, but it's actually not easy at all.
It requires lots of skill and caution and restraint.
So I put my pork cutlet into the oil.
It's frying quickly, I make sure to flip it over so that it
gets very even browning.
Getting it to look like that, not so easy.
NANCY SILVERTON: Do you think that a high score
that Rocco got in round 1 is making
him a little cocky in round 2?
ROCCO DISPIRITO: [laughs] I was born cocky, Nancy,
you know that.
[laughs]
ROCCO DISPIRITO: Garlic is going into the pan now.
I'm using black bean paste and ponzu.
Looking great, I just added some very
thinly sliced Mandarin oranges.
That's going to be how I dress my shaved romanesco.
So most of the time, milanese gets a salad of fresh tomatoes
and lettuce and fennel and other things.
Today, I'm going to use romanesco
as the base of that salad.
TRACI DES JARDINS: This is going to scare me.
I don't know how to use this.
I have to use a mandoline, and I think an Asian slaw
would be really nice.
It's going to go together with all these other flavors.
I've got beautiful two colored baby carrots in the fridge,
I've got some cucumber, mint, cilantro,
lime juice, fish sauce...
And I'm going to have this bright salad
that I can put on top.
Traci, what... What's on the menu?
The pork tenderloin, I marinated
in some brown sugar and fish sauce,
and I'm roasting that in the oven.
I going to put that on a pho noodle broth.
Well, chef, I don't need to tell you how to cook, chef,
but I'm going to tell you right now, the judges are watching.
I think you should use a real noodle, not a faux noodle.
They're not going to go for it, I just...
[laughs]
...Right now, I know they're better than this.
OK, I got you, thank you, chef for that tip.
[laughs]
What am I going to fry?
Potato starch, panko...
On Tournament of Champions, we really expect the chefs to use
that randomizer well, and it's got to be accented in what they
do, so the frying is a big component in this,
and it's got to really come forward on the plate.
Immediately, my mind goes to a tempura-style batter
for that broccoli romanesque.
You want them to be tender and a little nice golden-brown.
[interposing voices]
GUY FIERI: Five minute, chefs.
You got five to go.
It's going to be fancy-schmancy.
Jamaican ackee is one of my favorite ingredient.
So I'm taking the ackee, I'm putting it in the blender,
and just making that beautiful yellow puree.
I'm just dropping that puree on the plate.
Now I got a foundation.
So I'm just giving beautiful pieces of crunchy romanesco
on the plate.
Now I got my slaw...
Boo-ya-ka!
...And the pork is beautiful, medium rare.
Cannot be done any better.
And I'm like, what?
This is a good dish!
ROCCO DISPIRITO: I decided not to go crazy with the plating
here.
Keep it simple.
I put the fried pork cutlet on the dish,
and I tossed my romanesco in my sauce,
and I put a little bit of that on the side,
as well as a large sheet of perfectly cut romanesco
that shows you all of its beauty.
It was a pork milanese inspired dish,
but definitely its own thing.
I'm feeling pretty good about this.
Here we go.
First, I put down my noodles in bottom of the bowl.
Next I lay down my perfectly cooked pork.
I add the broth, which I've seasoned perfectly.
It's spicy.
This beautiful salad.
I top the whole thing with the beautiful slaw.
Then, I place my beautiful little florets of tempura
broccoli romanesque on top.
GUY FIERI: 5, 4, 3, 2, 1...
Chefs, that's it, stop working.
What!
GUY FIERI: Well done, everybody.
Nice!
GUY FIERI: All right, time to see who's spinner
dinner is a winner, winner!
Wow! That sounds...
That's all I got.
That was good.
All right, judges, this is the final game of Triple G
Delivery ToC special.
Up first, chef Traci Des Jardin, tell us about your dish.
Pork tenderloin, broccoli romanesque,
fried and mandoline.
I marinated my pork tenderloin in fish sauce, brown sugar,
roasted that in the pan.
I made a salad on the mandoline of baby carrots,
cucumber, mint and cilantro, and I've
got the fried broccoli on top.
Mm.
The pork is, like, tender and delicious.
I've got this great broth, seasoned with fish sauce, lime.
The broccoli romanesque that is fried,
now soaked in that delicious broth.
Mm.
It's really, really delicious.
NANCY SILVERTON: Traci, you, uh, certainly know how
to make food look beautiful.
I... I got to say.
You really... you really do.
It looks as good as it most likely tastes.
JUSTIN WARNER: I'm really digging your vision here.
I think that it is a bold move to bring a pho to this,
but I think you've really made it elegant,
and you've put your spin on it.
[inaudible] sometimes people think of beef,
I would say, being the typical topping,
but I love that you use the pork,
but you stayed in the vein and treated it the right way.
SIMON MAJUMDAR: I just want to dive in and swim in that broth,
and the way you talked about building up that broth
is exactly what they do in Vietnam.
I do think that the romanesco became a bit of an adjunct
to the dish.
I think it kind of became a side point to the dish.
Thank you.
All right, Traci, great job.
Chef Rocco?
I decided to use the milanese style of cooking,
but go with a complete New York Asian treatment
of the vegetables and the pork.
So I did a classic flour, egg, breadcrumb breading,
and instead of a pan fry, I did a deep fry
as per our instructions.
So this pork... and I just want you to hear this...
[scraping]
ROCCO DISPIRITO:... they are super crispy,
and that's all about proper technique.
They give you this beautiful fresh salad
to go with it, that is highly flavored and seasoned
with a great vinaigrette that is usually quite simple
but has a lot of acidity and richness.
Mm.
SIMON MAJUMDAR: Chef Rocco, you're probably
going to start getting complaints from the next door
neighbors about the sound of that crunch,
because that was some loud crunch going on there.
I love this combination... Again, you've done it again.
European and Asian coming together
in a way that makes sense.
NANCY SILVERTON: I have pork milanese on my menu right now.
I got to say, you have done everything right.
You didn't conceal the pork with the salad on top,
you respectfully put it off to the side...
Thank you for noticing that, Nancy.
...As you should.
JUSTIN WARNER: You know, chef Rocco, you
were mandolining your garlic.
You mandolined some of the romanesco.
You've played ToC, and I gotta say, when the randomizer,
or when the spinners in your case,
says that you've got to use the mando...
This is the way.
SIMON MAJUMDAR: The one thing I did
see is that when you cut into the pork,
I think it had dried out just a little bit.
But I think in terms of the crunch
and what you're looking for in a milanase,
this was just perfect.
GUY FIERI: And finally, chef Marcus, can
you gain back that one point?
Let's hear what you have.
I saved my best for last!
Come with me here, now, in this Jamaican trip.
Green coffee-smoked, crispy fried pork tenderloin.
I glazed romanesco, shaved with a mandoline the slaw here
that has cucumber, turnip...
And then I did this ackee puree here in the bottom,
just to mellow it out.
It is crispy, it is elegant, it is smoke...
It is delicious.
I saved the best for last!
Don't call it a comeback...
I've been here for years!
Mmm!
GUY FIERI: Marcus, I don't think you'll
ever have to make a comeback.
You are always front and center, my friend.
SIMON MAJUMDAR: I could imagine sitting
in the grill at some high end restaurant,
watching the sun coming down and eating
this beautiful Jamaican dish.
I feel that in the way that you cook the pork, it was juicy,
it was gorgeous.
I love the use of the ackee.
It gives this kind of unctuousness
to the bottom of that sauce that you're going to have with that.
NANCY SILVERTON: That pork is cooked to perfection.
I am so glad that you make complex food,
because it makes that journey that much more exciting.
JUSTIN WARNER: This is the kind of dish
that I just get giddy for.
In the immortal words of Mark Ronson, Bruno Mars,
and a handful of others, that Uptown Funk
is going to give it to you, and I think you're
giving it to us right now.
My dig here is that only the pork is fried,
and it is just a slight coating of breading on there.
I think when I see fried with a capital F on the randomizer,
I might want to see another fried component on the plate.
GUY FIERI: All right, judges, there you have it.
Write down your scores, send them over to Hunter.
He will total them up, we'll get an average,
and we'll find out who our Tournament of Champions ToC
judges winner is.
See you in a bit.
Chefs, you all gave us some incredible pork
tenderloin dishes.
Let's check out the scores.
Going into this, leading it right off the bat, Rocco
and Traci leading with 43, and chef
Marcus behind by one point.
Let's go to Rocco's score first.
43 points in the first round...
13, 13, 8 and 8 totals 85 points!
Marcus would have to score a 43 or better.
Let's take a look...
14, 15, 8 and 9 out of 46, for a score of 88.
Traci Des Jardin will have to have a 45 or better.
Let's take a look...
13, 12, 9, 9, 43, for a 86.
Congratulations... MARCUS SAMUELSSON: Yeah!
GUY FIERI: Marcus Samuelsson!
It's a [inaudible] comeback!
Don't call it a come back...
Just call it winning in the second half, baby!
Nice.
GUY FIERI: 88 points.
Congratulations.
Awesome job.
And you know what time it is, Chef Marcus?
Time to win some money.
Let's go to the big wheel!
All right.
Now, chef, if you're not aware of how this works...
If it lands on a quiz, there's a five question
quiz that I'll read to you.
And every question you get right, you get 4,000 bucks.
If it lands on hunt, you will be put
on a scavenger hunt inside of that fantastic kitchen,
to find five items.
Every item you find, 4,000 bucks.
There's one shot of winning $20,000.
One shot of winning zero bucks...
Because I like you, you're an awesome guy, great dresser...
I'm going to offer you, chef, right now...
An easy, peasy 10,000 bucks cash.
We'll call it a day.
No spin.
No, no, no, we spinning!
Yeah, not enough.
Spin, spin, spin!
MARCUS SAMUELSSON: We're spinning!
12.5, chef.
12,500 could do a lot... Lot of purple hats.
Let's give it one spin.
Listen.
Come here.
I don't normally do this.
MARCUS SAMUELSSON: [laughs]
Because it's you...
Because you're the man.
15,000.
Take the 15.
Take it.
[interposing voices]
I'm taking it, I'm taking it, done!
Yeah! [laughter]
- I'm done! - Oh, come on.
You gonna take the 15,000? MARCUS SAMUELSSON: Nancy!
We're going to Jamaican, Jay and Nancy!
We're going.
MARCUS SAMUELSSON: Simon's coming with me.
Oh!
[laughter]
Of course.
You never know what's going to happen on "Triple G Delivery."
Thank you guys for tuning in, we'll see you next week.
Thank you!
Don't forget, this Sunday, March 7th,
you got to check out ToC II.
You're going to love it!