Tonight, it's our most out of bounds
- competition ever. - [Justin] Oh boy.
[Guy] We're sending chefs food from Flavortown Market's
most unexplored aisle, the exotic meat section.
- Frog legs. - I'll get a sirloin.
- Turtle meat. - [Justin] Chicken-fried rabbit
golden brown and delicious.
[Scott] Turtle meat gumbo,
that's a winner.
While playing our wildest game.
- Oh, come on. - Bring on the pain.
[Guy] It's exotic meats tonight on Triple G Delivery.
Let's go wild.
Hunter, are you ready to see our chefs
take on some extreme proteins?
- [Hunter] I'm game. - Huh, game.
- Get it? - Let's meet them now.
First up, we have cookbook author,
and the official chef of South Dakota Beef,
the one and only Wild Card himself,
Chef Justin Warner.
[lion roars]
[Justin] Listen, Guy hit me on the cell and he said,
"Warner, I need you in this exotic meats episode.
After all, you're the Wild Card."
I love exotic meats. I've always loved exotic meats.
I pretty much eat anything, especially if I'm hungry.
I was eating calamari when I'm three.
How did he even get this past Customs?
Maybe it was Hunter? It was probably Hunter.
Justin Warner happens to be here
in Northern California visiting
and he needed a place to compete,
so he is in my old house.
You really got to, uh, up your rates on this, you know.
This was a steal.
We're gonna have to talk more about that.
Next, award-winning chef who has topped her dynamite pizzas
with some wild proteins, including rattlesnake,
give it up for Chef Elizabeth Falkner.
[Elizabeth] I'm definitely adventurous
and I've tried a lot of things around the world.
I've had iguana tacos, I've had alligator jerky.
I've eaten a lot of rattlesnake
and put it on a pizza one time.
It's called the snake bite.
I cooked ostrich, venison.
I never cooked a squirrel though.
You know what I love is rabbit.
Give me a rabbit any day.
[Guy] Great smile, chef.
Better hair than me.
And finally, acclaimed chef
and Tournament of Champions wild card winner.
Winner of the wild card play-in.
The one and only Ninja herself, Nyesha Arrington.
[Nyesha] I love to cook the exotic meats.
I have worked in many Michelin star kitchens
all over the world and nothing is exotic to me.
- How are you, chef? - I'm doing great.
-Her buns are back. -When she has... when she has the buns...
- They're back. Yeah. - ...you know.
Welcome chefs to Triple G Delivery's Wild Kingdom.
I'm your host, Guy Exotic.
Guy Exotic.
Along with my son, Hunter.
Did you just say Guy Exotic?
Yeah, thank you very much.
Hunter's brother, Gatherer, couldn't make it today.
- Oh, my gosh. - I got it.
But don't worry, we have an unforgettable competition
in store for you.
Because you three all-stars
are such beasts in the kitchen,
we decided to pack some beast
- in your delivery boxes. - That's too good.
[Hunter] We've sent you some of the most exotic meats available,
so you can let your culinary creativity run wild.
We're talking high-end hard to find proteins
that can produce the most amazing
gourmet meals imaginable.
Well, only if you know how to prepare them.
Let's go.
If that's not a big enough challenge,
you'll also be playing two
of our most savage culinary games.
Ooh. Yes, a panel of judges will score your dishes
based on gameplay, creativity,
plating, and of course,
your descriptions of their taste.
And best of all, the chef
with the highest combined score after two rounds
will get a shot at spinning for up to $20,000...
- Ooh, boy. - ...on our knife throwing hatchet board
that we will have Hunter strapped to later tonight.
- I didn't agree to that. - That is...
-That's not. -...what's happening. Don't worry.
You don't have to be a Hunter
to appreciate those big bucks.
You're on it today, aren't you?
- You are just on. - It's Guy Exotic.
I want you to start off by making
Winner! Winner! This Isn't a Chicken Dinner.
I want you to show how to use some unusual meats
and make an extraordinary meal.
Yeah. And luckily, your game one box contains
some of the most sought-after exotic meats on the market.
So go ahead and open your boxes.
You're gonna love what you find in there.
[intense music playing]
[Guy] That's what I'm talking about.
Little ground ostrich.
- [Nyesha] Turtle meat. - [Elizabeth] Frog legs.
- [Justin] Quail. - [Guy] The question is which meat should you use?
That's how I feel.
I mean, should you stick your neck out
and cook the ostrich?
- You proud of that one? - Or should you use the frog legs
- and make something ribbiting? - Huh.
Oh, Guy.
To decide what wild protein you'll be cooking,
how about we play a game of a little wild card.
Please sign me up.
All right, folks, here we go.
These numbered cards feature our various exotic meats.
Whole quail, ground ostrich,
frog legs, turtle meat.
Nyesha, I think you're the newest to this circus.
I'm gonna let you go first.
One, two, three, four.
- Four. - [Guy] All right.
Chef, you're gonna appreciate this.
Turtle meat.
Oh, hell no.
- Bye. - There you go, chef.
Hunter, go ahead and hold that up for Nyesha.
- Oh, no. - Nyesha, it's wonderful to have you play today.
Elizabeth, one, two, or three?
[Elizabeth] I'm gonna say two.
[Guy] And two gives you ground ostrich.
[Justin] Ooh, that's a good one.
[Elizabeth] All right.
Well, Justin,
this is gonna give you the option
between rattlesnake, possum,
or squirrel poutine.
Um, I'm gonna go with number one.
Whole quail.
Justin takes the easy road.
So, whole quail for Chef Justin,
ground ostrich for Chef Elizabeth,
and for the Ninja herself
went right out of the gate with a little turtle meat.
Now you can use any other ingredients
from your own pantry but your exotic meat
must be the star of your dinner.
You have 30 minutes to prepare and plate
your winner, winner, not a chicken dinner.
Got it.
Now you three can go to your pantries
to find other ingredients for your one exotic meal
the judges will go wild for.
[upbeat music playing]
Bring on the pain.
I have to make a winner, winner,
this isn't chicken dinner with turtle meat.
Turtle meat is great for stew
because it's essentially a stewing meat.
I'm going to make turtle meat gumbo.
I'm not super thrilled to get this,
but I wanna go outside of my California roots
and go kind of Southern vibe to this dish.
Okay. Sleeves are going up.
Thirteen years ago is the last time
I touched turtle meat.
Turtle meat is not easy to cook. It's like tough.
I want to fry this, break down the meat a bit,
because it likes longer temperatures of cooking.
I want my turtle to be tender,
so I want my oil to be super-hot
and I want my turtle to be already cooked
by the time I add it to my gumbo base.
Let me start my roux.
A proper roux is gonna make or break your gumbo.
A roux is everything to gumbo.
It's going to be thickening my sauce,
it's gonna be the base, it's gonna be the flavor.
So now I'm going to start on my gumbo base.
I always actually have precut mirepoix.
Mirepoix is carrots, onion, celery.
This is going to be the base for my gumbo.
I add tomato paste.
My key to success in this dish
is to create a lot of depth of flavor
in a short amount of time.
I'm gonna make a play on kind of
like the Thanksgiving classic.
When you're dealing with something as wacky
and out there as quail,
I think you kind of need to showcase
how well it can play with familiar flavors.
Listen, if this isn't supposed to be a chicken dinner,
then I'll go with like a Thanksgiving dinner.
Pan-seared quail, quail gravy,
mashed potatoes, and stuffing.
The flavor and texture of quail is that of somewhere
between chicken and duck.
It's got a lot more ironiness to it.
If you're not familiar with irony,
it's a form of humor.
I kid, I kid.
One of the most challenging things about quails
is that they're easy to overcook.
The thing about exotic meats is
anything is exotic if you haven't tried it.
It really just comes down to the question of the chef,
has the chef used it?
[Guy] Justin, if you scratch one thing in my kitchen,
you're gonna be in the same condition as that quail.
Thank you so much for the warning.
I appreciate that.
I got stuff going on in my head here.
I'm just supposed to make
a winner, winner, this is not chicken dinner
with ground ostrich.
I got to not bury my head in the sand.
You know what I love with beef is beets
and since ostrich taste like beef.
I wanna get at least a little bit of a roast on it.
I certainly cooked, like, ostrich fillets before.
Ostrich is just a super lean meat.
It doesn't taste like poultry at all.
It's got this really great beef flavor
and then it just really kind of clicks.
I'm going Mediterranean. I'm gonna make
Middle Eastern meat sauce
on top of hummus.
Some really nice cumin.
And I'm gonna put in my favorite chilies here,
Aleppo and Urfa together.
We're gonna get those kind of toasted in there.
And then that will start to build the layering of flavors
that we love to talk about as chefs.
I've really got to make ostrich the star of the plate.
The only problem with it is that
it doesn't have a lot of fat.
It just occurs to me,
what if I add tahini to this ground ostrich?
Wouldn't that just be delicious?
It's just gonna add that extra fat
that's gonna coat everything really nicely
and have a great mouth feel.
Really good.
[Hunter] You know, Dad, do you know the best way
to cook alligator?
- How? - In a croc-pot.
It's chefs gone wild as Chefs Justin Warner,
Nyesha Arrington, and the one and only, Elizabeth Falkner,
compete in a fierce exotic meat throw down.
So here to critique our exotic dishes
are our Master Chefs who have tamed
their share of wild proteins.
Award-winning chef and restaurateur
and his first time, ladies and gentlemen,
on Triple G Delivery,
the one and only Chef Scott Conant.
- How are you, chef? - Welcome.
I'm awesome. Guy Exotic.
- Guy, well... - I love it, man.
I know that you have all my coloring books.
Renowned chef whose culinary empire
includes restaurants and breweries,
the one and only Chef Maneet Chauhan.
Hello, chef, you look wonderful.
Hey, Guy. Hey, Hunter.
So excited to be here.
And international restaurateur James Beard award winner,
the only one smooth criminal himself,
- Chef Marcus Samuelsson. - [Hunter] Yeah.
[Guy] Marcus, any favorite exotic meat?
[Scott] I grew up with moose and a lot of venison,
so not super exotic but like what we have in Sweden.
Maneet, any exotic meats that you're a fan of?
The craziest thing that I've ever had is alpaca meat.
What's your favorite, Scott?
I used to live in New Orleans for a little while,
so I'm a big fan of turtle.
- A turtle? - Yeah.
I didn't see you poking your head out with that one.
Fifteen minutes, chefs, fifteen to go, halfway.
All right, Nyesha, tell me about the turtle meat,
because I think that's the one that's probably
got everybody hiding in their shell.
So what I did with my turtle meat is I, uh,
dredged it in a bit of flour.
I fried it because I really wanna break down that tissue.
I made a dark roux
and I'm making essentially a gumbo.
Lot of garlic, uh, lots of love.
Lots of love. There's lots of love in there.
I want to serve my gumbo with rice.
I have wild rice in my fridge, so I decide to use that.
Put that here so that warms.
Now that my turtle meat is all the way cooked through,
I wanna add this turtle meat to my gumbo,
so that all the flavors start to marry.
I can tell my roux is ready
because I can absolutely smell
this beautiful caramelized notes
coming off this toasted flour.
It's yelling at me, it's like, "I'm ready."
I'm like, "Yes, girl, I see you."
So I put it in the rest of the pot
with all the other things.
I'm adding in some file powder
which is essentially ground sassafras.
It's going to thicken my gumbo
and give it lots of depth of flavor.
When I open this file powder,
it's bringing me back to my childhood,
because my dad loves gumbo.
Look at this. I'm not playing.
Turtle meat takes on other flavors really well
and with turtle gumbo, that's a winner.
- Yeah. - Chef Justin, how are things?
Hey, it's great. I chose today to use quail
to make roasted chicken mashed potatoes
sort of dinners that normally take an hour or two.
- Great. - But hey, here we are doing it
in 30 minutes using quail
because only in the flavor-verse
does things like this happen.
This isn't stuffing. This is a farce.
Farce literally comes from the word force,
meaning to stuff something in the food processor.
We've got sourdough bread,
bacon fat, and some quail stock.
We're gonna give that a process
to make sure it's nice and moist.
Ooh, la, la, we've got farce.
Next, I'm gonna work on the mashed potatoes.
I'm gonna mix them with some grated cheddar cheese.
I'm adding rendered bacon to my mashed potatoes.
Bacon is like an exotic meat's best friend.
You need something to tame that gaminess
and bring some fat, my friends, it's bacon.
The most perfect mashed potatoes to me
are just loaded with flavors
that complement mashed potatoes.
If you can bring some familiar ingredients
who would company exotic meat,
like a spoonful of sugar.
[Elizabeth] Oh my gosh, I need some music
or something in here.
I think that the ostrich is gonna be
just really good on a bed of hummus,
chickpeas, and I got a little tahini.
It's gonna be super fatty and creamy.
[Justin] Ostrich, it's really delicious.
It takes on flavors very well.
It has almost a beefy flavor profile to it.
And then adding in hummus into it,
that's very interesting.
Uh, let's go to Elizabeth.
What do you have for us, chef?
[Elizabeth] Hey, chef, I'm making an ostrich
just in a really nice Middle Eastern meat sauce
on top of hummus.
And I've got this tahini in it
to give it some extra fat.
I like ostrich meat, a little bit on the lean side.
- [Elizabeth] Yeah. - [Guy] So I think that your move there
to create some fat is great.
It is a home field advantage
to have my own little condiments that I made.
I got some pickled beet stems that I made myself.
[upbeat music playing]
[Elizabeth] I actually love the beet leaves.
I'm just gonna, like, saute those up.
I know it's gonna be good.
[Guy] Two minutes, chefs. Two minutes to go.
[Nyesha] Kind of, create this like yin-yang pattern,
so I placed my rice on one side,
turtle gumbo right next to it.
[Maneet] The fact that she was able
to get that depth of color...
[Scott] And the sheen on it, it looks amazing.
One minute to go.
[suspenseful music playing]
[Justin] I'm gonna give my stuffing a little bit of form,
then come the potatoes,
finally the quail.
These guys are incredible.
Beautiful.
[Guy] Thirty seconds, chefs.
[Elizabeth] I just, like, want this beautiful pool
of hummus smeared around the bottom of the plate
and then tahini ostrich.
[Scott] I really like having a hummus
with the topping of that meat
that's cooked in all those beautiful peppers
and that just sounds delicious
[Elizabeth] And then I sprinkle it
with pomegranate seeds and pine nuts.
It's gonna be really good.
Five, four, three,
two, one, nicely done.
- Great job, chefs. - All right, chefs.
It's time to find out who's not chicken dinner
- winner winner not gonna win. - Yeah.
Let's see what the judges have to say.
Here we are, Triple G Delivery Exotic Meats
game one was the wild card.
Our chefs had to choose a unique exotic meat
from a deck of oversized cards
and had to feature it as their winner, winner,
this isn't a chicken dinner dish.
Hunter, Chef Justin had the quail.
- Correct. - Elizabeth had the ostrich.
- [Hunter] Yes. - The turtle went to our good friend the Ninja.
Here we go. Chef Justin, you are up first, the quail.
Judges, uh, I believe that having a familiar surrounding
helps to introduce you
if you've never had quail before.
It has been, uh, pan-seared.
It's accompanied by some, uh, mashed potatoes
that were flavored with some
of the rendered fat from the quail.
And then off to the side, you have a farce.
First, I'll go for the breast,
not a rib in sight.
- Hmm. - [laughs]
The most delicate candy shell
around the outside of this quail
and it's tender, it falls apart.
Let's move on to the farce
and the mashed potatoes with the gravy.
The quailiness is persistent throughout.
It's a stuffing with texture.
Something I don't see too often.
[Marcus] Can I ask you, is the quail dry?
Believe it or not, it doesn't take long
for a bird of this size to get overcooked,
and let me tell you, it's as juicy as can be.
- Very impressed. - Thank you, chef.
[Maneet] Justin, what I love about you
is your knowledge of different ingredients.
You did an amazing job with the quail.
I can just taste the lusciousness of it.
- Thank you very much. - The one thing I will say
is that a play on a Thanksgiving dinner
is a little bit pedestrian.
I feel like we've seen this a bunch of times.
You're up against really stiff competition here.
- Very fair, chef. - All right, Chef Elizabeth.
Give us a rundown. What do you think?
Hey, judges. I got ostrich.
So, I made an ostrich meat sauce,
added tahini to the sauce,
and then I made a really creamy hummus.
I put lots of toasted cumin and layers.
I finished it with some pomegranate seeds,
some pickled beet stems that I happened to have.
The center of the plate is that ostrich.
It's so flavorful.
This is a really exotic sexy dish.
Winner, winner, ostrich dinner.
- [laughter] - Good one.
You know, I'm sitting here thinking about these flavors,
you know, the pickles on the beets,
the pomegranate, the cumin, the peppers,
the addition of the tahini and the sauce itself.
You're hitting all the notes.
It sounds, kind of, naughty,
and I... and I love every minute of it.
Exotically naughty, right?
[Scott] Exactly. Exactly.
[Marcus] It's something that you could imagine
having somewhere in Israel,
Lebanon, or Turkey.
You really made this exotic dish
just like an everyday comfort food.
The beet, what a great idea
and the fact that you got tahini
along with the cumin,
I think that combination is amazing.
The one thing which I was hoping
that there would be maybe a pita
or something to put on it.
Just give me 20 more minutes and I'll make you that pita.
[laughs]
And Chef Nyesha, take it away.
Good day, judges.
What I've prepared today is a turtle gumbo
and what I did was fried this turtle meat,
took the time to really caramelize
and bring down and make that dark, dark roux.
I served it with wild rice.
I added some file gumbo powder
which is that ground sassafras
It adds a really nice texture
and body to this dish.
[suspense music playing]
[Nyesha] This dish is hugging my soul right now.
By making this the not winner, winner, chicken dinner,
this is almost lightly reminiscent
of a fried chicken but stewy.
The first thing that we noticed
as you started plating this up
was that beautiful depth of color...
- [Nyesha] Hmm. - ...that you created.
- Yes, chef. - [Scott] And it just...
When I look at that color,
it reminds me of being in New Orleans,
being on the Bayou, and you're right,
it is soul hugging.
Also very pretty,
the aesthetic and this bowl,
the way you plated it, very impressive.
[Maneet] To me, the one thing which I would recommend
when you think of a gumbo, the okra.
If you didn't have the okra,
I wish you would have substituted it
for something else,
so that it would have given it more
of that gumbo feel to it.
- Thank you, Chef Maneet. - [Guy] All right.
Thank you very much, chefs.
It's time for the judges to score your dishes,
and chefs, I will remind you the highest score
will become the leader of the pack.
- Get it, the pack? - Yeah.
And receive the envelope of opportunity.
While the chef with the lowest score
will be ostracized [laughs]
and receive the package of pain.
Please leave the feed so the judges can decide.
Thank you. All right.
It's time to deliver your scores, judges.
Remember, we have 15 points available in gameplay,
15 available in creativity,
ten in plating, ten in taste,
for a total points of 50 available.
Hunter will average out your scores
and we'll find out whose exotic dinner...
- made you roar. - [Hunter] Wow.
Roar. Roar.
Welcome back, chefs. The judges
thought your exotic dinners were great.
Tiger.
[Guy] We've got a five-point spread,
39 to 44.
Let's talk about Chef Nyesha.
Going right... there.
Chef Nyesha right in the middle with a 42.
Congratulations.
And let's talk about last place.
It's difficult to see this
because everybody tried really hard
and the proteins were definitely exotic.
Last place will go to...
oh, not Elizabeth Falkner.
Elizabeth is the winner in this first round.
Justin Warner takes last place.
- [Hunter] Nice job. - Congratulations.
Justin Warner with a 39.
Nyesha with a 42.
Elizabeth Falkner with a 44,
a nice five-point lead over Justin,
which means, chef, congratulations,
you get the envelope of opportunity.
I get to donate $1000 to a restaurant of my choice
and I'm gonna give this money
to Prune Restaurant in New York City.
It's really been hit hard and it...
This is really gonna just help them.
So, $1000 to you and $1000 to Prune, congratulations.
Oh, thank you so much.
Also, round two advantage
that will unleash your culinary talents.
- [Hunter] Nice. - [Guy] Unleash.
All right. Chef Justin Warner,
you have experienced this before,
the dreaded package of pain.
[Justin] Oh, boy.
Before you can cook,
you must silently act out
the culinary critter clues
inside the envelope
until the judges correctly guess all three.
Welcome to the Pantomime of Pain.
- I can't wait to see this. - Don't open the envelope yet.
Inside it are the names of creatures
that are considered food in various parts of the world.
You're going to have to act out each one
and get the judges to correctly guess
what they are before you could start your second cook.
And Hunter, by the way, when does the second cook start?
-I think right now. I think it starts right now. -Fantastic.
Let's roll.
Chefs, this is the second and deciding round
of our exotic meat invitational.
The chef with the highest combined score
will get a chance of winning up to $20,000.
So, chefs, one culture's exotic meat
is another culture's Friday night special,
- right? - Ooh, I love that.
Exactly. So, for your final challenge,
I want you to make the judges a Comfort Classic...
- Oh. - ...using the exotic meats.
- Oh, my gosh. - And if you thought the meats
in the first round were exotic,
wait until you see what's in this box.
Go ahead and open your boxes.
- It's gonna be good. - [Nyesha] Oh, rabbit.
Alligator sirloin, venison strip loin.
Oh, and elk flank steak.
Did you get this out of my freezer?
I did, yeah.
Does it have anything else?
Whoa, stuff.
[Guy] Oh, look at this,
and Hunter even sent along
some goods with it.
[laughs]
Chefs, to help you decide your Comfort Classic,
we're going to make you play a little game
that everybody loves.
[playful music playing]
- Okay. - [Guy] Here you go, folks.
We're gonna play a little Order Up Wheel.
So, we're talking about
Comfort Classic chicken-fried steak,
tacos, nachos, po' boy.
Po' boy?
I already am one after the last round.
[scoffs]
Chef Elizabeth, you are up first.
I'm gonna spin this really fast
and you're gonna have to say stop
to get this order wheel
to pick your Comfort Classic.
I'm gonna give it a spin and you're gonna tell me when.
Okay. Stop.
- [Hunter] Nachos. - [Guy] Nachos, Chef Elizabeth.
- All right. - Nyesha, you're in second.
Round and round it goes, where it stops, nobody cares.
- Stop. - [Hunter] Taco.
- [Guy] Taco. - [Nyesha] Taco Tuesday.
Chef Justin, there are just two choices left,
chicken-fried steak and a po' boy.
I'd like po' boy but I know
how my Grocery Games luck is.
Okay. Tell me when.
When.
Chicken-fried steak.
Congratulations, Justin.
Chicken-fried steak, great.
Now, Chef Elizabeth, because you have
the key advantage in this round,
you get to pick the exotic meat
that you're going to be using in your dish.
- Ooh. - [Guy] And even better yet,
you get to tell the chefs
what exotic meats
they get to use in their dish.
[Maneet] Ooh, that's an advantage.
So what will it be, my sister?
Gosh, I actually really like all these meats.
I'm gonna choose strip loin venison for myself.
- I think that's a great choice. - Very nice.
And then I think Justin gets the rabbit.
[Guy] Justin gets the conejo.
Nyesha, I feel like you could make a good alligator.
[Guy] Fantastic. So there you have it.
Chef Elizabeth gets
the venison strip loin, nachos.
Chef Justin Warner gets
the rabbit chicken-fried steak.
And Chef Nyesha gets the alligator tacos.
You have 30 minutes to create your exotic Comfort Classic
and you can use any other ingredients
from your pantry as well as any
of the extra ingredients that we sent you.
Chef Justin, you cannot start cooking
until you can open up your Pantomime of Pain.
Judges, you'll be tuning in to see
how Justin explains himself.
Nyesha and Chef Falkner, you can't start until I say
- three, two, one, go. - [bell rings]
Oh, come on.
Porcupine.
[Scott] Is Justin an ant?
- Camel. - And it is a camel.
It was the easiest one.
Antlers, moose.
Congratulations, moose.
And the last one.
A dinosaur.
- Duck. - I think we shouldn't guess,
just let him do that around the kitchen
- for a half an hour. - [laughter]
A goose?
[Scott] Is it an insect?
Oh, a grasshopper.
Grasshopper it is. Congratulations.
Justin Warner can now start cooking.
I think I pulled a muscle.
[suspense music playing]
[Nyesha] When I think of comfort food,
I think about biscuits and gravy,
shepherd's pie, not alligator tacos.
I want to take those corn tortilla chips,
grind them down and I want to crust this alligator
to make a Baja style, crispy, crunchy, fish taco.
That's gonna take this taco to comfort town.
The key to cooking great alligator,
pound out the toughness of that meat.
It can get really, really tough.
I worked at a steak house in Florida
and I cooked with alligator and I loved it.
The citrus is gonna start to almost cook this alligator.
I choose actually to marinate my alligator.
I'm gonna add a bit of cumin,
coriander, grapeseed oil,
chili flake, paprika,
egg white, so that all of the tortilla chips
can stick to the alligator.
[Maneet] I'm loving Nyesha taking the tortilla chips
and using that to coat the alligator.
I mean, that taco sounds so appetizing.
[tense music playing]
Okay. I'm gonna make some killer nachos.
Venison is super lean, it has a really meaty
delicious flavor like beef.
I think venison is pretty exotic to a lot of people.
I decide to season my venison with cumin, paprika,
and a little bit of cayenne.
Venison, another super lean meat,
so I grabbed lard.
Well, obviously you can't have a comfort dish without lard.
[laughs]
I just wanna get a nice sear on this venison.
I'm gonna make some beans here.
I may be in first place but I'm not
gonna coast through the second round.
I actually have to come out on top.
[Guy] Eighteen minutes.
I am coming into this challenge
in the bottom.
I got the worst protein, rabbit.
I got the worst order up thing,
chicken-fried steak.
I'm starting to feel like, I don't know,
some sort of exotic meat myself
and I'm just surrounded by apex predators.
So this is going to be a chicken-fried
version of Welsh rabbit.
Welsh rarebit is generally cheese sauce on toast.
A lot of people think there's rabbit in it
and there probably should be.
Well, today, there is.
The texture of rabbit tends to be
a little bit tougher than chicken.
I need to flatten it, pound it out,
AKA tenderize it.
If I win money today,
I'm gonna donate it to my favorite charity,
Black Hills Works.
Black Hills Works helps people
of all skill levels find employment.
I'm using both panko and standard breadcrumbs.
Two different breadcrumbs results
in more textural juxtaposition.
[Marcus] Justin, you should get extra points
for your charade.
[Justin] It really means so much that you value me
as a performer more than a chef.
[laughs]
All right, our all-star chefs
are hoping their dishes made from exotic meat
will turn the judges into a captive audience.
- Captive audience. - Don't go anywhere.
[laughs] Captive audience.
Get it?
All right. Welcome back. Chef Justin Warner,
Elizabeth Falkner, and Nyesha Arrington
are on a rampage
as they try to capture the essence
of a Comfort Classic using only exotic meats.
Let's see how they're doing. Chef Nyesha.
How's the alligator tacos coming along?
Alligator tacos are coming along swimmingly.
Ba-dum-bam. She made it funny.
I took the tortilla chips
and I coated that alligator in the crushed tortilla chips.
All right, see you later, alligator.
After a while, crocodile.
And now I wanna make this delicious salsa
that's gonna accompany this awesome tasting alligator.
Nyesha, what are you doing with a mango?
A little mango salsa for my taco.
- Nice. - Ooh. That sounds good.
Treating the alligator almost like a fish taco,
like something you might have after you, like, go surfing.
Nice.
To make my salsa, I diced mango,
beautiful fresh avocado.
I'm going for, like, a tropical fish taco vibe.
I really want to bring some unctuousness to the dish,
so I'm gonna be making an amazing smoky aioli.
If I win this money today,
I'm going to donate a portion of this
to The Collective Identity,
an amazing nonprofit
that mentors young black females.
- Yum. - Elizabeth, what about you?
How many components you have going on those nachos?
We gotta build a bunch of layers of everything, right?
I want something creamy, I want some cheese,
like it really dawns to me, queso liquid cheese.
This is gonna be a little queso.
That's what's happening here.
In that queso, I've got cream cheese, cheddar cheese,
and Mexican salt that I love.
- You say Mexican salt? - [Elizabeth] Yeah.
You know that Tajin stuff
that you put on your margaritas?
Oh, yeah. Yeah, yeah, yeah. So LA of you.
[Elizabeth] And those people from Texas, a little Rotel.
Queso looks great. I've really got to start
thinking about the other condiments,
so I need to make guacamole,
avocado, onion, lime juice.
I'm gonna add some passion fruit to this.
We're talking about exotic meats,
it needs to be an exotic guacamole.
It's gonna make it really exotic tasting.
[laughs]
If I win the money today, I'm going to give it to
the Prune Restaurant in the East Village
in New York City. Owner and chef
Gabrielle Hamilton is a friend mine.
Everybody's shutting down, it's been rough.
So, I think having that extra cash
will just be very helpful.
[Hunter] Hey, Chef Elizabeth,
how is your venison nachos coming along?
[Elizabeth] I got refried beans going on.
I got some queso.
I've got a guacamole
with some exotic passion fruit in it.
Passion fruit and venison, I like that.
Making a roux.
Chicken-fried steak is generally served with a gravy,
then you have Welsh rarebit,
which is generally served with a cheese sauce.
We are going to combine cheese sauce
and gravy into one sauce.
You've got a five-point deficit
going into the second round.
Sometimes you got to do things you don't wanna do.
Thirty-nine is bad.
I don't think I've ever scored this low.
I'm gonna have to pull a rabbit out of a hat
to win this one.
Pulling out the chicken-fried rabbit,
you know, what time it is, GBD o'clock,
golden brown and delicious.
Chicken-fried steak is served with a sausage gravy.
Going into this mock rabbit, belly flap chorizo,
cumin, red pepper flakes,
and once I add some cinnamon,
you're gonna think this is chorizo.
Bacon is just gonna be a sort of fat backbone.
It's gonna be like 70% belly flap, 30% bacon.
It's gonna bring some richness to it,
some smokiness to it.
Chorizo de conejo.
Judges, what do you think?
Anybody really impressing you here thus far?
I gotta go with my man, Justin,
you know, this is Rocky III.
He's coming back, showing us
how to make rabbit sausage
in a 30-minute competition.
Go, Justin, go.
[Justin] Great comfort dish coming your way.
It's chicken-fried rabbit in a style of Welsh rarebit,
but yet it's got Mexican influences.
This dish couldn't be more exotic.
I don't think it's ever been made before by anyone ever.
But that's why you're still watching me, right?
[Guy] Chefs, we got four minutes, four to go.
We're having fun.
This is my favorite part to see
all of the components come together.
First, I get my toasted tortilla down on my plate.
Next, I add the cabbage
and then I drizzle over my sauce.
My crispy tortilla crusted alligator on top.
[Marcus] This is like exotic comfort food master class.
[Nyesha] I sort of spoon over that delicious bright,
beautiful salsa.
Comfort food all day long.
[Guy] Two to go.
[Elizabeth] Some tortilla chips,
some refried beans,
and then some of the perfectly cooked
medium rare venison.
[Scott] Look at how beautifully cooked
that venison is. It's perfect.
Perfect medium rare, rare.
[Maneet gasps] Yes.
Beautiful.
[Elizabeth] A little bit of queso, guacamole,
and then I just finish it all off
with a little bit of salsa that I have already made.
Wow. Look at those.
One minute to go.
[Scott] Can you hear the crunch of that being cut?
[Maneet] And can you see how juicy the interior looks?
That's so exciting.
[Justin] Gonna top chicken-fried rabbit
with a cheese sauce gravy with fake chorizo.
Bring some freshness to this.
I got the canned chilies and tomatoes.
Chefs, 15 seconds.
[Justin] I'm adding cilantro, lime juice.
That's gonna be the perfect foil
to my cheese sauce gravy.
All three have really done an amazing job, man.
And this was not an easy challenge.
Five, four, three,
two, one, that's it, chefs.
- Stop working. - Nice job.
- Wow. - Wow.
- Nice job. - Great work.
All right, chefs, your dishes look great.
But, you know, Hunter it's a jungle out there.
Let's see what the judges have to say.
All right, judges, this is it.
The final round of Triple G Delivery.
Chefs, describe how you were able to transform
your exotic meat into a Comfort Classic.
All right, Chef Nyesha,
you are up first in the second round.
What do you have for the judges?
Judges, welcome.
I actually crusted this
with tortilla chips to accompany that is
a delicious mango, avocado salsa.
And then I made an amazing
light cumin forward aioli.
Hmm.
The crunch is amazing.
I love the tenderness of this alligator
and the amazing flavor
that it's marinated in that.
- Yum. - [Marcus] Nyesha,
I felt like that California love
coming through the food and it's super crunchy.
That move on moving in the corn tortilla
to do extra crunch, really, really smart.
[Scott] I like that play on sweetness to cumin aioli,
you know, the mango that's inside there,
the fat content of that beautiful aioli
mixed with the cabbage.
A lot of good things going on inside
those perfectly charred tortillas as well.
- Thank you, chef. - I think it terms of plating,
if you would have just made it a little smaller,
it might have been easier to eat.
[Guy] Chef Justin, tell us
about the rabbit chicken-fried steak.
Judges, I lost so much time during my poor performance
of the Pantomime of Pain, I really had to hop to it.
[laughter]
[Justin] I took the leg of the rabbit
and then that was double dredged both in flour, egg,
some sour cream, and heavy cream,
and then a mixture of both panko
and standard breadcrumbs.
I've augmented the gravy
with a little bit of cheese.
I had to make my own sausage using rabbit belly.
Now, let's have a bite of this perfectly cooked
fork-tender rabbit.
I got to say first off, judges,
when was the last time you ate chicken-fried steak
just with a fork, no knife needed?
Hmm.
[Maneet] Justin, you pulled a rabbit out of the hat.
The fact that there was a rabbit belly,
sausage, cheese sauce.
Wow. The next time I'm meeting you,
- you're making that for me. - Say when.
This was your best round.
That rabbit chicken-fried steak is crunchy.
You played the game incredibly well.
I'm very, very impressed by this.
- Thank you. - My one question
that I have is the cinnamon.
It's a whisper there.
If you told me this was a chorizo gravy
made out of rabbit belly scraps
that I put into a food processor,
I'd say, holy moly. I'd wager, you would too.
- Holy moly. - [Guy] Okay.
And last but not least, Chef Falkner,
tell us about the venison strip loin nachos.
Nothing says comfort like Bambi nachos.
[laughs]
[Elizabeth] I wanted to just put in
not only perfectly cooked venison
because it's such a lean meat,
I needed to add other fat to it.
So I made some refried beans
and then I also made a queso with cream
and cheddar cheese and then I put in
some canned tomato salsa,
and then I made a guacamole
with passion fruit because I was like
I got to add some more exoticness
to this exotic meats challenge.
Oh, my God, you guys, seriously.
It's like every bite is like a little surprise.
[Marcus] It is very impressive to watch someone
have equal amount of skill cooking
a perfect medium rare rested venison
with a comfort food that is just comforting
that we should eat with our fingers,
so this is an elegant not only exotic version of nacho,
it's a super elevated version of nachos as well.
[Maneet] Elizabeth, the venison is beautifully cooked
and the spice on that, it looks amazing.
You made refried beans, you made queso,
guac with passion fruit.
But I think you could have used
a little bit of editing
in the amount of stuff that you added.
[Guy] Judges, take very much.
Time to deliberate, chefs.
Just to remind you, the chef
with the highest combined score
at the end of this round,
well, will get a shot
at winning up to $20,000.
So, please leave the feed just one more time
so the judges can make their decisions.
And judges, go ahead and write down your scores.
Send them over to Hunter, he will total them up,
get the averages, and we'll see which chef
ends up at the top of the food chain.
Chefs, you fought tooth and nail
and gave us some of the most exotic comfort,
I think, we've seen.
Let's start off in the bottom.
Justin Warner 39 points
in the first round and 14, 14...
Wow! Forty-five points in the second round
for a total of eighty-four.
That's a winnable score right there.
- All day. - [Guy] Chef Nyesha,
42 in the first round,
43 in the second round for a score
of 85 ahead of Justin.
One point on you.
Elizabeth needs a forty-one or better...
- [Hunter] Oh, boy. - [Guy] ...to take this fourteen, fourteen,
nine, eight, forty-five, eighty-nine points.
There you have it, ladies and gentlemen.
Our big winner, winner, it ain't your chicken dinner.
- Yes. - [Guy] Chef Elizabeth Falkner.
[Hunter] Congratulations.
Chef Falkner, your first Triple G win ever.
- I know. - [Guy] Congrats.
- How you feel? - Amazing!
[Guy] This is huge. And finally,
it's Elizabeth's chance to spin the big wheel.
- [Hunter] Oh, yeah. - $20,000.
Right this way.
All right, the big money wheel
as you can see, there's a few changes.
We have the zero, the hunt,
and if you land on hunt,
you'll have to search your kitchen
for five items worth up to $20,000.
We have a $10,000.
We have a quiz up to $20,000, $15,000.
A $20,000 win.
Big money. No more $5,000 spins.
This is crazy.
Chef, how about this, $10,000
and we'll just call it a day.
What do you guys think?
No. You've come this far, chef.
Take the cash.
Listen to Mr. Scott Conant.
He's a pretty smart guy.
I think considering all things,
you should spin it.
All right, let's spin it.
[intense music playing]
[Guy] $10,000.
Congratulations, Elizabeth Falkner.
$10,000.
Thank you so much.
So there you have it, Chef Elizabeth Falkner
competes in the exotic meat throw down
and ends up the leader of the pack with $10,000.
You know what, Hunter?
We'll see these folks next week...
- That's right. - ...on Triple G Delivery.
- Adios. - Later.