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00:00:00,834 --> 00:00:01,600
Tonight, it's our most
out of bounds
2
00:00:01,634 --> 00:00:03,635
- competition ever.
- [Justin] Oh boy.
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00:00:03,670 --> 00:00:06,538
[Guy] We're sending chefs
food from Flavortown Market's
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00:00:06,573 --> 00:00:09,608
most unexplored aisle,
the exotic meat section.
5
00:00:09,642 --> 00:00:11,643
- Frog legs.
- I'll get a sirloin.
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00:00:11,678 --> 00:00:13,545
- Turtle meat.
- [Justin] Chicken-fried rabbit
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00:00:13,580 --> 00:00:14,680
golden brown and delicious.
8
00:00:14,714 --> 00:00:16,281
[Scott] Turtle meat gumbo,
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00:00:16,316 --> 00:00:17,416
that's a winner.
10
00:00:17,450 --> 00:00:18,684
While playing our wildest game.
11
00:00:18,718 --> 00:00:21,487
- Oh, come on.
- Bring on the pain.
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00:00:21,521 --> 00:00:25,090
[Guy] It's exotic meats
tonight on Triple G Delivery.
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Let's go wild.
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Hunter, are you ready
to see our chefs
15
00:00:32,265 --> 00:00:33,766
take on some extreme proteins?
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00:00:33,800 --> 00:00:35,601
- [Hunter] I'm game.
- Huh, game.
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00:00:35,635 --> 00:00:36,735
- Get it?
- Let's meet them now.
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00:00:36,770 --> 00:00:38,570
First up,
we have cookbook author,
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00:00:38,605 --> 00:00:40,739
and the official chef
of South Dakota Beef,
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00:00:40,774 --> 00:00:42,608
the one and only
Wild Card himself,
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00:00:42,642 --> 00:00:44,410
Chef Justin Warner.
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00:00:44,444 --> 00:00:46,912
[lion roars]
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[Justin] Listen, Guy hit me
on the cell and he said,
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00:00:50,016 --> 00:00:51,650
"Warner, I need you
in this exotic meats episode.
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00:00:51,684 --> 00:00:54,353
After all,
you're the Wild Card."
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00:00:54,387 --> 00:00:56,522
I love exotic meats. I've
always loved exotic meats.
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00:00:56,556 --> 00:00:58,690
I pretty much eat anything,
especially if I'm hungry.
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I was eating calamari
when I'm three.
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How did he even get
this past Customs?
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00:01:02,629 --> 00:01:04,563
Maybe it was Hunter?
It was probably Hunter.
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Justin Warner happens to be here
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00:01:06,733 --> 00:01:09,334
in Northern California visiting
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00:01:09,369 --> 00:01:11,403
and he needed a place
to compete,
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so he is in my old house.
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00:01:12,972 --> 00:01:15,541
You really got to, uh, up
your rates on this, you know.
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This was a steal.
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00:01:16,810 --> 00:01:18,911
We're gonna have to talk
more about that.
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Next, award-winning chef who
has topped her dynamite pizzas
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with some wild proteins,
including rattlesnake,
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00:01:24,818 --> 00:01:26,785
give it up
for Chef Elizabeth Falkner.
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00:01:26,820 --> 00:01:28,687
[Elizabeth]
I'm definitely adventurous
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00:01:28,721 --> 00:01:30,989
and I've tried a lot
of things around the world.
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I've had iguana tacos,
I've had alligator jerky.
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00:01:32,692 --> 00:01:33,792
I've eaten a lot of rattlesnake
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00:01:33,827 --> 00:01:35,360
and put it on a pizza one time.
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It's called the snake bite.
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I cooked ostrich, venison.
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00:01:37,764 --> 00:01:39,498
I never cooked
a squirrel though.
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00:01:39,532 --> 00:01:41,200
You know what I love is rabbit.
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Give me a rabbit any day.
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[Guy] Great smile, chef.
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Better hair than me.
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And finally, acclaimed chef
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and Tournament of Champions
wild card winner.
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Winner of the wild card play-in.
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00:01:51,878 --> 00:01:55,547
The one and only Ninja
herself, Nyesha Arrington.
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[Nyesha] I love to cook
the exotic meats.
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I have worked
in many Michelin star kitchens
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all over the world
and nothing is exotic to me.
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- How are you, chef?
- I'm doing great.
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-Her buns are back.
-When she has... when she has the buns...
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- They're back. Yeah.
- ...you know.
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Welcome chefs to Triple G
Delivery's Wild Kingdom.
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I'm your host, Guy Exotic.
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Guy Exotic.
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Along with my son, Hunter.
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Did you just say Guy Exotic?
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00:02:20,673 --> 00:02:22,474
Yeah, thank you very much.
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Hunter's brother, Gatherer,
couldn't make it today.
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- Oh, my gosh.
- I got it.
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But don't worry, we have
an unforgettable competition
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00:02:30,583 --> 00:02:31,884
in store for you.
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00:02:31,918 --> 00:02:33,485
Because you three all-stars
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00:02:33,520 --> 00:02:35,320
are such beasts in the kitchen,
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we decided to pack some beast
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- in your delivery boxes.
- That's too good.
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[Hunter] We've sent you some
of the most exotic meats available,
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so you can let your
culinary creativity run wild.
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We're talking high-end
hard to find proteins
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00:02:47,400 --> 00:02:49,301
that can produce
the most amazing
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00:02:49,335 --> 00:02:50,802
gourmet meals imaginable.
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00:02:50,837 --> 00:02:54,139
Well, only if you know
how to prepare them.
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Let's go.
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If that's not
a big enough challenge,
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you'll also be playing two
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00:02:58,378 --> 00:02:59,745
of our most savage
culinary games.
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Ooh. Yes, a panel of judges
will score your dishes
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00:03:03,283 --> 00:03:05,250
based on gameplay, creativity,
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00:03:05,285 --> 00:03:06,418
plating, and of course,
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00:03:06,452 --> 00:03:07,586
your descriptions
of their taste.
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00:03:07,620 --> 00:03:09,421
And best of all, the chef
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with the highest combined
score after two rounds
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will get a shot at spinning
for up to $20,000...
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00:03:15,628 --> 00:03:17,863
- Ooh, boy.
- ...on our knife throwing hatchet board
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00:03:17,897 --> 00:03:20,599
that we will have Hunter
strapped to later tonight.
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- I didn't agree to that.
- That is...
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00:03:21,868 --> 00:03:24,269
-That's not.
-...what's happening. Don't worry.
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You don't have to be a Hunter
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to appreciate those big bucks.
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You're on it today, aren't you?
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- You are just on.
- It's Guy Exotic.
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I want you to start off
by making
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Winner! Winner!
This Isn't a Chicken Dinner.
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I want you to show how to use
some unusual meats
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and make an extraordinary meal.
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Yeah. And luckily,
your game one box contains
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some of the most sought-after
exotic meats on the market.
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So go ahead and open your boxes.
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You're gonna love
what you find in there.
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[intense music playing]
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[Guy] That's what
I'm talking about.
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Little ground ostrich.
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- [Nyesha] Turtle meat.
- [Elizabeth] Frog legs.
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00:04:02,041 --> 00:04:05,544
- [Justin] Quail.
- [Guy] The question is which meat should you use?
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That's how I feel.
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I mean, should you stick
your neck out
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and cook the ostrich?
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00:04:11,017 --> 00:04:13,619
- You proud of that one?
- Or should you use the frog legs
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00:04:13,653 --> 00:04:15,420
- and make something ribbiting?
- Huh.
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00:04:15,455 --> 00:04:16,788
Oh, Guy.
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00:04:16,823 --> 00:04:19,725
To decide what wild protein
you'll be cooking,
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00:04:19,759 --> 00:04:23,262
how about we play a game
of a little wild card.
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00:04:23,296 --> 00:04:25,264
Please sign me up.
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00:04:25,298 --> 00:04:27,232
All right, folks, here we go.
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These numbered cards feature
our various exotic meats.
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00:04:31,604 --> 00:04:34,640
Whole quail, ground ostrich,
127
00:04:34,674 --> 00:04:37,542
frog legs, turtle meat.
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00:04:37,577 --> 00:04:40,545
Nyesha, I think you're
the newest to this circus.
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00:04:40,580 --> 00:04:42,314
I'm gonna let you go first.
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00:04:42,348 --> 00:04:43,582
One, two, three, four.
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00:04:43,616 --> 00:04:45,617
- Four.
- [Guy] All right.
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Chef, you're gonna
appreciate this.
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Turtle meat.
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Oh, hell no.
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00:04:53,426 --> 00:04:54,826
- Bye.
- There you go, chef.
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Hunter, go ahead
and hold that up for Nyesha.
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00:04:56,863 --> 00:05:00,299
- Oh, no.
- Nyesha, it's wonderful to have you play today.
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00:05:00,333 --> 00:05:02,567
Elizabeth, one, two, or three?
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00:05:02,602 --> 00:05:04,736
[Elizabeth] I'm gonna say two.
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00:05:04,771 --> 00:05:07,806
[Guy] And two
gives you ground ostrich.
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00:05:07,840 --> 00:05:09,174
[Justin] Ooh, that's a good one.
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00:05:09,208 --> 00:05:10,409
[Elizabeth] All right.
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00:05:10,443 --> 00:05:11,943
Well, Justin,
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00:05:11,978 --> 00:05:13,512
this is gonna give you
the option
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00:05:13,546 --> 00:05:17,182
between rattlesnake, possum,
146
00:05:17,216 --> 00:05:19,251
or squirrel poutine.
147
00:05:19,285 --> 00:05:21,520
Um, I'm gonna go
with number one.
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Whole quail.
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00:05:23,289 --> 00:05:24,756
Justin takes the easy road.
150
00:05:24,791 --> 00:05:26,758
So, whole quail for Chef Justin,
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00:05:26,793 --> 00:05:29,261
ground ostrich
for Chef Elizabeth,
152
00:05:29,295 --> 00:05:30,762
and for the Ninja herself
153
00:05:30,797 --> 00:05:33,632
went right out of the gate
with a little turtle meat.
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00:05:34,467 --> 00:05:36,768
Now you can use
any other ingredients
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00:05:36,803 --> 00:05:39,438
from your own pantry
but your exotic meat
156
00:05:39,472 --> 00:05:41,540
must be the star of your dinner.
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00:05:41,574 --> 00:05:44,943
You have 30 minutes
to prepare and plate
158
00:05:44,977 --> 00:05:47,446
your winner, winner,
not a chicken dinner.
159
00:05:47,480 --> 00:05:48,847
Got it.
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00:05:48,881 --> 00:05:52,617
Now you three can go
to your pantries
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00:05:52,652 --> 00:05:55,587
to find other ingredients
for your one exotic meal
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00:05:55,621 --> 00:05:57,589
the judges will go wild for.
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00:05:57,623 --> 00:06:01,059
[upbeat music playing]
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Bring on the pain.
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I have to make a winner, winner,
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this isn't chicken dinner
with turtle meat.
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Turtle meat is great for stew
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00:06:14,407 --> 00:06:16,475
because it's essentially
a stewing meat.
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I'm going to make
turtle meat gumbo.
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I'm not super thrilled
to get this,
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but I wanna go outside
of my California roots
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and go kind of Southern vibe
to this dish.
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Okay. Sleeves are going up.
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00:06:29,722 --> 00:06:31,323
Thirteen years ago
is the last time
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I touched turtle meat.
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00:06:32,792 --> 00:06:35,560
Turtle meat is not easy
to cook. It's like tough.
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00:06:35,595 --> 00:06:38,697
I want to fry this,
break down the meat a bit,
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00:06:38,731 --> 00:06:42,434
because it likes longer
temperatures of cooking.
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00:06:42,468 --> 00:06:43,702
I want my turtle to be tender,
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so I want my oil to be super-hot
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and I want my turtle
to be already cooked
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00:06:49,409 --> 00:06:51,276
by the time I add it
to my gumbo base.
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00:06:51,310 --> 00:06:52,744
Let me start my roux.
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00:06:52,779 --> 00:06:56,381
A proper roux is gonna make
or break your gumbo.
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00:06:56,416 --> 00:06:58,483
A roux is everything to gumbo.
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00:06:58,518 --> 00:07:00,585
It's going to be
thickening my sauce,
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00:07:00,620 --> 00:07:02,687
it's gonna be the base,
it's gonna be the flavor.
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00:07:02,722 --> 00:07:05,724
So now I'm going
to start on my gumbo base.
189
00:07:05,758 --> 00:07:08,760
I always actually have
precut mirepoix.
190
00:07:08,795 --> 00:07:12,431
Mirepoix is carrots,
onion, celery.
191
00:07:12,465 --> 00:07:15,167
This is going to be
the base for my gumbo.
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00:07:15,201 --> 00:07:16,635
I add tomato paste.
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00:07:16,669 --> 00:07:19,337
My key to success in this dish
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00:07:19,372 --> 00:07:22,240
is to create
a lot of depth of flavor
195
00:07:22,275 --> 00:07:24,376
in a short amount of time.
196
00:07:25,778 --> 00:07:28,246
I'm gonna make a play on kind of
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00:07:28,281 --> 00:07:29,648
like the Thanksgiving classic.
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00:07:29,682 --> 00:07:31,483
When you're dealing
with something as wacky
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00:07:31,517 --> 00:07:33,318
and out there as quail,
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00:07:33,352 --> 00:07:35,086
I think you kind of need
to showcase
201
00:07:35,121 --> 00:07:36,788
how well it can play
with familiar flavors.
202
00:07:36,823 --> 00:07:38,924
Listen, if this isn't supposed
to be a chicken dinner,
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00:07:38,958 --> 00:07:40,659
then I'll go with
like a Thanksgiving dinner.
204
00:07:40,693 --> 00:07:42,727
Pan-seared quail, quail gravy,
205
00:07:42,762 --> 00:07:44,830
mashed potatoes, and stuffing.
206
00:07:44,864 --> 00:07:47,399
The flavor and texture
of quail is that of somewhere
207
00:07:47,433 --> 00:07:48,633
between chicken and duck.
208
00:07:48,668 --> 00:07:51,736
It's got a lot more
ironiness to it.
209
00:07:51,771 --> 00:07:53,305
If you're not familiar
with irony,
210
00:07:53,339 --> 00:07:54,372
it's a form of humor.
211
00:07:54,407 --> 00:07:56,107
I kid, I kid.
212
00:07:56,142 --> 00:07:57,742
One of the most challenging
things about quails
213
00:07:57,777 --> 00:07:59,911
is that they're easy
to overcook.
214
00:08:00,680 --> 00:08:02,614
The thing about exotic meats is
215
00:08:02,648 --> 00:08:04,749
anything is exotic
if you haven't tried it.
216
00:08:04,784 --> 00:08:07,252
It really just comes down
to the question of the chef,
217
00:08:07,286 --> 00:08:08,620
has the chef used it?
218
00:08:08,654 --> 00:08:12,190
[Guy] Justin, if you scratch
one thing in my kitchen,
219
00:08:12,225 --> 00:08:14,459
you're gonna be in the same
condition as that quail.
220
00:08:14,494 --> 00:08:16,228
Thank you so much
for the warning.
221
00:08:16,262 --> 00:08:17,996
I appreciate that.
222
00:08:18,831 --> 00:08:20,599
I got stuff going on
in my head here.
223
00:08:20,633 --> 00:08:22,400
I'm just supposed to make
224
00:08:22,435 --> 00:08:24,436
a winner, winner,
this is not chicken dinner
225
00:08:24,470 --> 00:08:25,770
with ground ostrich.
226
00:08:25,805 --> 00:08:29,574
I got to not bury
my head in the sand.
227
00:08:29,609 --> 00:08:32,611
You know what I love
with beef is beets
228
00:08:32,645 --> 00:08:34,513
and since ostrich
taste like beef.
229
00:08:34,547 --> 00:08:36,648
I wanna get at least a little
bit of a roast on it.
230
00:08:37,683 --> 00:08:40,886
I certainly cooked, like,
ostrich fillets before.
231
00:08:40,920 --> 00:08:42,454
Ostrich is just
a super lean meat.
232
00:08:42,488 --> 00:08:43,722
It doesn't taste
like poultry at all.
233
00:08:43,756 --> 00:08:45,790
It's got this really great
beef flavor
234
00:08:45,825 --> 00:08:47,626
and then it just
really kind of clicks.
235
00:08:47,660 --> 00:08:49,528
I'm going Mediterranean.
I'm gonna make
236
00:08:49,562 --> 00:08:51,363
Middle Eastern meat sauce
237
00:08:51,397 --> 00:08:53,031
on top of hummus.
238
00:08:54,500 --> 00:08:56,401
Some really nice cumin.
239
00:08:56,435 --> 00:08:59,170
And I'm gonna put
in my favorite chilies here,
240
00:08:59,205 --> 00:09:00,972
Aleppo and Urfa together.
241
00:09:01,007 --> 00:09:02,874
We're gonna get those kind
of toasted in there.
242
00:09:02,909 --> 00:09:05,510
And then that will start to
build the layering of flavors
243
00:09:05,545 --> 00:09:07,846
that we love to talk
about as chefs.
244
00:09:07,880 --> 00:09:10,649
I've really got to make
ostrich the star of the plate.
245
00:09:10,683 --> 00:09:12,417
The only problem with it is that
246
00:09:12,451 --> 00:09:13,552
it doesn't have a lot of fat.
247
00:09:13,586 --> 00:09:15,387
It just occurs to me,
248
00:09:15,421 --> 00:09:16,788
what if I add tahini
to this ground ostrich?
249
00:09:16,822 --> 00:09:18,557
Wouldn't that just be delicious?
250
00:09:18,591 --> 00:09:20,592
It's just gonna
add that extra fat
251
00:09:20,626 --> 00:09:22,460
that's gonna coat
everything really nicely
252
00:09:22,495 --> 00:09:24,996
and have a great mouth feel.
253
00:09:26,532 --> 00:09:27,866
Really good.
254
00:09:27,900 --> 00:09:30,235
[Hunter] You know, Dad,
do you know the best way
255
00:09:30,269 --> 00:09:31,336
to cook alligator?
256
00:09:32,605 --> 00:09:35,140
- How?
- In a croc-pot.
257
00:09:44,684 --> 00:09:47,118
It's chefs gone wild
as Chefs Justin Warner,
258
00:09:47,153 --> 00:09:49,821
Nyesha Arrington, and the
one and only, Elizabeth Falkner,
259
00:09:49,855 --> 00:09:53,458
compete in a fierce
exotic meat throw down.
260
00:09:53,492 --> 00:09:55,460
So here to critique
our exotic dishes
261
00:09:55,494 --> 00:09:57,629
are our Master Chefs
who have tamed
262
00:09:57,663 --> 00:09:59,698
their share of wild proteins.
263
00:09:59,732 --> 00:10:01,766
Award-winning chef
and restaurateur
264
00:10:01,801 --> 00:10:05,337
and his first time,
ladies and gentlemen,
265
00:10:05,371 --> 00:10:06,938
on Triple G Delivery,
266
00:10:06,973 --> 00:10:09,274
the one and only
Chef Scott Conant.
267
00:10:09,308 --> 00:10:10,609
- How are you, chef?
- Welcome.
268
00:10:10,643 --> 00:10:12,477
I'm awesome. Guy Exotic.
269
00:10:12,511 --> 00:10:14,512
- Guy, well...
- I love it, man.
270
00:10:14,546 --> 00:10:16,848
I know that you have
all my coloring books.
271
00:10:17,683 --> 00:10:19,551
Renowned chef
whose culinary empire
272
00:10:19,585 --> 00:10:21,753
includes restaurants
and breweries,
273
00:10:21,787 --> 00:10:24,623
the one and only
Chef Maneet Chauhan.
274
00:10:24,657 --> 00:10:26,524
Hello, chef, you look wonderful.
275
00:10:26,559 --> 00:10:28,226
Hey, Guy. Hey, Hunter.
276
00:10:28,260 --> 00:10:29,661
So excited to be here.
277
00:10:29,695 --> 00:10:32,664
And international restaurateur
James Beard award winner,
278
00:10:32,698 --> 00:10:35,867
the only one smooth
criminal himself,
279
00:10:35,901 --> 00:10:38,436
- Chef Marcus Samuelsson.
- [Hunter] Yeah.
280
00:10:38,471 --> 00:10:40,105
[Guy] Marcus,
any favorite exotic meat?
281
00:10:40,139 --> 00:10:42,774
[Scott] I grew up with moose
and a lot of venison,
282
00:10:42,808 --> 00:10:46,678
so not super exotic but like
what we have in Sweden.
283
00:10:46,712 --> 00:10:48,947
Maneet, any exotic meats
that you're a fan of?
284
00:10:48,981 --> 00:10:52,417
The craziest thing that
I've ever had is alpaca meat.
285
00:10:52,451 --> 00:10:53,885
What's your favorite, Scott?
286
00:10:53,919 --> 00:10:56,287
I used to live in New Orleans
for a little while,
287
00:10:56,322 --> 00:10:58,189
so I'm a big fan of turtle.
288
00:10:58,224 --> 00:10:59,691
- A turtle?
- Yeah.
289
00:10:59,725 --> 00:11:01,760
I didn't see you poking
your head out with that one.
290
00:11:02,795 --> 00:11:05,864
Fifteen minutes, chefs,
fifteen to go, halfway.
291
00:11:05,898 --> 00:11:09,501
All right, Nyesha, tell me
about the turtle meat,
292
00:11:09,535 --> 00:11:11,403
because I think
that's the one that's probably
293
00:11:11,437 --> 00:11:13,672
got everybody hiding
in their shell.
294
00:11:13,706 --> 00:11:15,707
So what I did
with my turtle meat is I, uh,
295
00:11:15,741 --> 00:11:17,676
dredged it in a bit of flour.
296
00:11:17,710 --> 00:11:20,578
I fried it because I really
wanna break down that tissue.
297
00:11:20,613 --> 00:11:22,447
I made a dark roux
298
00:11:22,481 --> 00:11:24,783
and I'm making essentially
a gumbo.
299
00:11:24,817 --> 00:11:26,618
Lot of garlic, uh, lots of love.
300
00:11:26,652 --> 00:11:29,554
Lots of love.
There's lots of love in there.
301
00:11:29,588 --> 00:11:31,790
I want to serve
my gumbo with rice.
302
00:11:31,824 --> 00:11:36,327
I have wild rice in my fridge,
so I decide to use that.
303
00:11:36,362 --> 00:11:37,829
Put that here so that warms.
304
00:11:37,863 --> 00:11:40,532
Now that my turtle meat
is all the way cooked through,
305
00:11:40,566 --> 00:11:42,567
I wanna add this turtle
meat to my gumbo,
306
00:11:42,601 --> 00:11:44,869
so that all the flavors
start to marry.
307
00:11:45,538 --> 00:11:46,738
I can tell my roux is ready
308
00:11:46,772 --> 00:11:48,540
because I can absolutely smell
309
00:11:48,574 --> 00:11:50,408
this beautiful caramelized notes
310
00:11:50,443 --> 00:11:51,843
coming off this toasted flour.
311
00:11:51,877 --> 00:11:53,745
It's yelling at me,
it's like, "I'm ready."
312
00:11:53,779 --> 00:11:55,513
I'm like,
"Yes, girl, I see you."
313
00:11:55,548 --> 00:11:57,449
So I put it in the rest
of the pot
314
00:11:57,483 --> 00:11:58,750
with all the other things.
315
00:11:58,784 --> 00:12:00,719
I'm adding in some file powder
316
00:12:00,753 --> 00:12:02,587
which is essentially
ground sassafras.
317
00:12:02,621 --> 00:12:04,622
It's going to thicken my gumbo
318
00:12:04,657 --> 00:12:07,392
and give it lots
of depth of flavor.
319
00:12:08,394 --> 00:12:09,928
When I open this file powder,
320
00:12:09,962 --> 00:12:11,563
it's bringing me back
to my childhood,
321
00:12:11,597 --> 00:12:14,299
because my dad loves gumbo.
322
00:12:14,333 --> 00:12:16,534
Look at this. I'm not playing.
323
00:12:16,569 --> 00:12:18,670
Turtle meat takes
on other flavors really well
324
00:12:18,704 --> 00:12:22,040
and with turtle gumbo,
that's a winner.
325
00:12:22,074 --> 00:12:24,642
- Yeah.
- Chef Justin, how are things?
326
00:12:24,677 --> 00:12:26,778
Hey, it's great.
I chose today to use quail
327
00:12:26,812 --> 00:12:28,747
to make roasted chicken
mashed potatoes
328
00:12:28,781 --> 00:12:31,349
sort of dinners that normally
take an hour or two.
329
00:12:31,383 --> 00:12:33,585
- Great.
- But hey, here we are doing it
330
00:12:33,619 --> 00:12:35,286
in 30 minutes using quail
331
00:12:35,321 --> 00:12:36,721
because only in the flavor-verse
332
00:12:36,756 --> 00:12:38,790
does things like this happen.
333
00:12:38,824 --> 00:12:41,392
This isn't stuffing.
This is a farce.
334
00:12:41,427 --> 00:12:43,561
Farce literally comes from
the word force,
335
00:12:43,596 --> 00:12:46,598
meaning to stuff something
in the food processor.
336
00:12:46,632 --> 00:12:47,632
We've got sourdough bread,
337
00:12:47,666 --> 00:12:49,400
bacon fat, and some quail stock.
338
00:12:49,435 --> 00:12:50,902
We're gonna give that a process
339
00:12:50,936 --> 00:12:52,437
to make sure
it's nice and moist.
340
00:12:52,471 --> 00:12:54,305
Ooh, la, la, we've got farce.
341
00:12:55,741 --> 00:12:57,742
Next, I'm gonna work on
the mashed potatoes.
342
00:12:57,777 --> 00:13:00,912
I'm gonna mix them with
some grated cheddar cheese.
343
00:13:00,946 --> 00:13:03,748
I'm adding rendered bacon
to my mashed potatoes.
344
00:13:03,783 --> 00:13:06,918
Bacon is like
an exotic meat's best friend.
345
00:13:06,952 --> 00:13:08,787
You need something
to tame that gaminess
346
00:13:08,821 --> 00:13:11,823
and bring some fat,
my friends, it's bacon.
347
00:13:11,857 --> 00:13:14,225
The most perfect mashed
potatoes to me
348
00:13:14,260 --> 00:13:15,493
are just loaded with flavors
349
00:13:15,528 --> 00:13:17,529
that complement mashed potatoes.
350
00:13:17,563 --> 00:13:19,531
If you can bring some
familiar ingredients
351
00:13:19,565 --> 00:13:21,332
who would company exotic meat,
352
00:13:21,367 --> 00:13:23,168
like a spoonful of sugar.
353
00:13:25,771 --> 00:13:27,539
[Elizabeth] Oh my gosh,
I need some music
354
00:13:27,573 --> 00:13:29,407
or something in here.
355
00:13:29,441 --> 00:13:30,708
I think that
the ostrich is gonna be
356
00:13:30,743 --> 00:13:32,710
just really good
on a bed of hummus,
357
00:13:32,745 --> 00:13:35,580
chickpeas,
and I got a little tahini.
358
00:13:35,614 --> 00:13:36,714
It's gonna be super fatty
and creamy.
359
00:13:36,749 --> 00:13:38,616
[Justin] Ostrich,
it's really delicious.
360
00:13:38,651 --> 00:13:40,451
It takes on flavors very well.
361
00:13:40,486 --> 00:13:43,555
It has almost a beefy flavor
profile to it.
362
00:13:43,589 --> 00:13:45,523
And then adding in hummus
into it,
363
00:13:45,558 --> 00:13:46,624
that's very interesting.
364
00:13:46,659 --> 00:13:47,859
Uh, let's go to Elizabeth.
365
00:13:47,893 --> 00:13:48,827
What do you have for us, chef?
366
00:13:48,861 --> 00:13:50,695
[Elizabeth] Hey, chef,
I'm making an ostrich
367
00:13:50,729 --> 00:13:54,299
just in a really nice
Middle Eastern meat sauce
368
00:13:54,333 --> 00:13:55,433
on top of hummus.
369
00:13:55,467 --> 00:13:56,634
And I've got this tahini in it
370
00:13:56,669 --> 00:13:58,536
to give it some extra fat.
371
00:13:58,571 --> 00:14:00,905
I like ostrich meat,
a little bit on the lean side.
372
00:14:00,940 --> 00:14:02,674
- [Elizabeth] Yeah.
- [Guy] So I think that your move there
373
00:14:02,708 --> 00:14:04,676
to create some fat is great.
374
00:14:04,710 --> 00:14:06,845
It is a home field advantage
375
00:14:06,879 --> 00:14:09,681
to have my own little
condiments that I made.
376
00:14:09,715 --> 00:14:13,484
I got some pickled beet stems
that I made myself.
377
00:14:13,519 --> 00:14:14,853
[upbeat music playing]
378
00:14:14,887 --> 00:14:16,988
[Elizabeth] I actually love
the beet leaves.
379
00:14:17,022 --> 00:14:18,456
I'm just gonna,
like, saute those up.
380
00:14:18,490 --> 00:14:20,625
I know it's gonna be good.
381
00:14:20,659 --> 00:14:22,861
[Guy] Two minutes, chefs.
Two minutes to go.
382
00:14:22,895 --> 00:14:25,396
[Nyesha] Kind of, create this
like yin-yang pattern,
383
00:14:25,431 --> 00:14:27,365
so I placed my rice on one side,
384
00:14:27,399 --> 00:14:29,634
turtle gumbo right next to it.
385
00:14:29,668 --> 00:14:31,369
[Maneet]
The fact that she was able
386
00:14:31,403 --> 00:14:33,438
to get that depth of color...
387
00:14:33,472 --> 00:14:37,442
[Scott] And the sheen on it,
it looks amazing.
388
00:14:37,476 --> 00:14:38,576
One minute to go.
389
00:14:38,611 --> 00:14:40,645
[suspenseful music playing]
390
00:14:40,679 --> 00:14:43,381
[Justin] I'm gonna give my
stuffing a little bit of form,
391
00:14:43,415 --> 00:14:45,617
then come the potatoes,
392
00:14:45,651 --> 00:14:47,518
finally the quail.
393
00:14:47,553 --> 00:14:50,255
These guys are incredible.
394
00:14:50,289 --> 00:14:51,289
Beautiful.
395
00:14:52,391 --> 00:14:54,025
[Guy] Thirty seconds, chefs.
396
00:14:54,059 --> 00:14:55,860
[Elizabeth] I just, like,
want this beautiful pool
397
00:14:55,895 --> 00:14:59,197
of hummus smeared around
the bottom of the plate
398
00:14:59,231 --> 00:15:02,467
and then tahini ostrich.
399
00:15:02,501 --> 00:15:03,701
[Scott]
I really like having a hummus
400
00:15:03,736 --> 00:15:05,870
with the topping of that meat
401
00:15:05,905 --> 00:15:07,472
that's cooked in all
those beautiful peppers
402
00:15:07,506 --> 00:15:09,418
and that just sounds delicious
403
00:15:09,442 --> 00:15:10,742
[Elizabeth]
And then I sprinkle it
404
00:15:10,776 --> 00:15:13,211
with pomegranate seeds
and pine nuts.
405
00:15:13,245 --> 00:15:14,379
It's gonna be really good.
406
00:15:14,413 --> 00:15:17,181
Five, four, three,
407
00:15:17,216 --> 00:15:19,651
two, one, nicely done.
408
00:15:19,685 --> 00:15:22,587
- Great job, chefs.
- All right, chefs.
409
00:15:22,621 --> 00:15:25,523
It's time to find out
who's not chicken dinner
410
00:15:25,557 --> 00:15:27,525
- winner winner not gonna win.
- Yeah.
411
00:15:27,559 --> 00:15:29,260
Let's see what
the judges have to say.
412
00:15:36,568 --> 00:15:38,636
Here we are, Triple G
Delivery Exotic Meats
413
00:15:38,671 --> 00:15:40,738
game one was the wild card.
414
00:15:40,773 --> 00:15:43,374
Our chefs had to choose
a unique exotic meat
415
00:15:43,409 --> 00:15:45,543
from a deck of oversized cards
416
00:15:45,577 --> 00:15:48,379
and had to feature it
as their winner, winner,
417
00:15:48,414 --> 00:15:50,615
this isn't
a chicken dinner dish.
418
00:15:50,649 --> 00:15:52,417
Hunter, Chef Justin
had the quail.
419
00:15:52,451 --> 00:15:53,985
- Correct.
- Elizabeth had the ostrich.
420
00:15:54,019 --> 00:15:56,788
- [Hunter] Yes.
- The turtle went to our good friend the Ninja.
421
00:15:56,822 --> 00:16:00,825
Here we go. Chef Justin,
you are up first, the quail.
422
00:16:00,859 --> 00:16:04,228
Judges, uh, I believe that
having a familiar surrounding
423
00:16:04,263 --> 00:16:05,630
helps to introduce you
424
00:16:05,664 --> 00:16:07,298
if you've never had
quail before.
425
00:16:07,333 --> 00:16:08,800
It has been, uh, pan-seared.
426
00:16:08,834 --> 00:16:10,902
It's accompanied by some, uh,
mashed potatoes
427
00:16:10,936 --> 00:16:12,503
that were flavored with some
428
00:16:12,538 --> 00:16:14,450
of the rendered fat
from the quail.
429
00:16:14,474 --> 00:16:16,407
And then off to the side,
you have a farce.
430
00:16:16,442 --> 00:16:18,376
First, I'll go for the breast,
431
00:16:18,410 --> 00:16:20,278
not a rib in sight.
432
00:16:21,347 --> 00:16:23,715
- Hmm.
- [laughs]
433
00:16:23,749 --> 00:16:26,484
The most delicate candy shell
434
00:16:26,518 --> 00:16:28,386
around the outside of this quail
435
00:16:28,420 --> 00:16:30,455
and it's tender, it falls apart.
436
00:16:30,489 --> 00:16:31,723
Let's move on to the farce
437
00:16:31,757 --> 00:16:33,891
and the mashed potatoes
with the gravy.
438
00:16:34,827 --> 00:16:37,328
The quailiness
is persistent throughout.
439
00:16:37,363 --> 00:16:38,596
It's a stuffing with texture.
440
00:16:38,630 --> 00:16:40,465
Something I don't see too often.
441
00:16:40,499 --> 00:16:43,735
[Marcus] Can I ask you,
is the quail dry?
442
00:16:43,769 --> 00:16:45,370
Believe it or not,
it doesn't take long
443
00:16:45,404 --> 00:16:48,006
for a bird of this size
to get overcooked,
444
00:16:48,040 --> 00:16:50,408
and let me tell you,
it's as juicy as can be.
445
00:16:50,442 --> 00:16:52,310
- Very impressed.
- Thank you, chef.
446
00:16:52,344 --> 00:16:54,846
[Maneet] Justin,
what I love about you
447
00:16:54,880 --> 00:16:57,659
is your knowledge
of different ingredients.
448
00:16:57,683 --> 00:17:01,519
You did an amazing job
with the quail.
449
00:17:01,553 --> 00:17:04,622
I can just taste
the lusciousness of it.
450
00:17:04,656 --> 00:17:06,657
- Thank you very much.
- The one thing I will say
451
00:17:06,692 --> 00:17:08,459
is that a play
on a Thanksgiving dinner
452
00:17:08,494 --> 00:17:09,894
is a little bit pedestrian.
453
00:17:09,928 --> 00:17:11,807
I feel like we've seen this
a bunch of times.
454
00:17:11,831 --> 00:17:14,399
You're up against really
stiff competition here.
455
00:17:14,433 --> 00:17:16,667
- Very fair, chef.
- All right, Chef Elizabeth.
456
00:17:16,702 --> 00:17:18,603
Give us a rundown.
What do you think?
457
00:17:18,637 --> 00:17:20,671
Hey, judges. I got ostrich.
458
00:17:20,706 --> 00:17:22,473
So, I made
an ostrich meat sauce,
459
00:17:22,508 --> 00:17:24,675
added tahini to the sauce,
460
00:17:24,710 --> 00:17:27,478
and then I made
a really creamy hummus.
461
00:17:27,513 --> 00:17:29,414
I put lots of toasted cumin
and layers.
462
00:17:29,448 --> 00:17:30,748
I finished it with
some pomegranate seeds,
463
00:17:30,783 --> 00:17:33,618
some pickled beet stems
that I happened to have.
464
00:17:34,553 --> 00:17:37,488
The center of the plate
is that ostrich.
465
00:17:37,523 --> 00:17:39,357
It's so flavorful.
466
00:17:39,391 --> 00:17:41,659
This is a really exotic
sexy dish.
467
00:17:41,693 --> 00:17:44,328
Winner, winner, ostrich dinner.
468
00:17:44,363 --> 00:17:47,698
- [laughter]
- Good one.
469
00:17:47,733 --> 00:17:50,401
You know, I'm sitting here
thinking about these flavors,
470
00:17:50,436 --> 00:17:52,637
you know,
the pickles on the beets,
471
00:17:52,671 --> 00:17:55,807
the pomegranate, the cumin,
the peppers,
472
00:17:55,841 --> 00:17:58,609
the addition of the tahini
and the sauce itself.
473
00:17:58,644 --> 00:18:00,311
You're hitting all the notes.
474
00:18:00,345 --> 00:18:01,746
It sounds, kind of, naughty,
475
00:18:01,780 --> 00:18:03,481
and I... and I love
every minute of it.
476
00:18:03,515 --> 00:18:05,450
Exotically naughty, right?
477
00:18:05,484 --> 00:18:06,617
[Scott] Exactly. Exactly.
478
00:18:06,652 --> 00:18:08,619
[Marcus] It's something
that you could imagine
479
00:18:08,654 --> 00:18:11,556
having somewhere in Israel,
480
00:18:11,590 --> 00:18:13,791
Lebanon, or Turkey.
481
00:18:13,826 --> 00:18:15,693
You really made this exotic dish
482
00:18:15,727 --> 00:18:18,496
just like an everyday
comfort food.
483
00:18:18,530 --> 00:18:20,731
The beet, what a great idea
484
00:18:20,766 --> 00:18:23,568
and the fact that you got tahini
485
00:18:23,602 --> 00:18:25,403
along with the cumin,
486
00:18:25,437 --> 00:18:27,538
I think that combination
is amazing.
487
00:18:27,573 --> 00:18:29,407
The one thing which I was hoping
488
00:18:29,441 --> 00:18:31,642
that there would be maybe a pita
489
00:18:31,677 --> 00:18:34,245
or something to put on it.
490
00:18:34,279 --> 00:18:37,148
Just give me 20 more minutes
and I'll make you that pita.
491
00:18:37,182 --> 00:18:38,416
[laughs]
492
00:18:38,450 --> 00:18:41,185
And Chef Nyesha, take it away.
493
00:18:41,220 --> 00:18:42,787
Good day, judges.
494
00:18:42,821 --> 00:18:45,556
What I've prepared today
is a turtle gumbo
495
00:18:45,591 --> 00:18:47,525
and what I did was fried
this turtle meat,
496
00:18:47,559 --> 00:18:48,893
took the time
to really caramelize
497
00:18:48,927 --> 00:18:52,530
and bring down and make
that dark, dark roux.
498
00:18:52,564 --> 00:18:54,765
I served it with wild rice.
499
00:18:54,800 --> 00:18:56,667
I added some file gumbo powder
500
00:18:56,702 --> 00:18:58,503
which is that ground sassafras
501
00:18:58,537 --> 00:19:00,338
It adds a really nice texture
502
00:19:00,372 --> 00:19:02,173
and body to this dish.
503
00:19:02,207 --> 00:19:05,676
[suspense music playing]
504
00:19:05,711 --> 00:19:07,945
[Nyesha] This dish is hugging
my soul right now.
505
00:19:07,980 --> 00:19:11,015
By making this the not winner,
winner, chicken dinner,
506
00:19:11,049 --> 00:19:13,384
this is almost
lightly reminiscent
507
00:19:13,418 --> 00:19:15,353
of a fried chicken but stewy.
508
00:19:15,387 --> 00:19:16,754
The first thing that we noticed
509
00:19:16,788 --> 00:19:18,589
as you started plating this up
510
00:19:18,624 --> 00:19:20,391
was that beautiful
depth of color...
511
00:19:20,425 --> 00:19:21,659
- [Nyesha] Hmm.
- ...that you created.
512
00:19:21,693 --> 00:19:23,394
- Yes, chef.
- [Scott] And it just...
513
00:19:23,428 --> 00:19:24,328
When I look at that color,
514
00:19:24,363 --> 00:19:26,631
it reminds me of
being in New Orleans,
515
00:19:26,665 --> 00:19:28,366
being on the Bayou,
and you're right,
516
00:19:28,400 --> 00:19:31,369
it is soul hugging.
517
00:19:31,403 --> 00:19:32,270
Also very pretty,
518
00:19:32,304 --> 00:19:33,571
the aesthetic and this bowl,
519
00:19:33,605 --> 00:19:36,174
the way you plated it,
very impressive.
520
00:19:36,208 --> 00:19:38,476
[Maneet] To me, the one thing
which I would recommend
521
00:19:38,510 --> 00:19:41,345
when you think of a gumbo,
the okra.
522
00:19:41,380 --> 00:19:42,613
If you didn't have the okra,
523
00:19:42,648 --> 00:19:44,615
I wish you would have
substituted it
524
00:19:44,650 --> 00:19:46,417
for something else,
525
00:19:46,451 --> 00:19:47,885
so that it would have
given it more
526
00:19:47,920 --> 00:19:49,620
of that gumbo feel to it.
527
00:19:49,655 --> 00:19:51,422
- Thank you, Chef Maneet.
- [Guy] All right.
528
00:19:51,456 --> 00:19:52,757
Thank you very much, chefs.
529
00:19:52,791 --> 00:19:54,825
It's time for the judges
to score your dishes,
530
00:19:54,860 --> 00:19:57,595
and chefs, I will remind you
the highest score
531
00:19:57,629 --> 00:19:59,397
will become
the leader of the pack.
532
00:19:59,431 --> 00:20:00,665
- Get it, the pack?
- Yeah.
533
00:20:00,699 --> 00:20:02,700
And receive the envelope
of opportunity.
534
00:20:02,734 --> 00:20:04,602
While the chef
with the lowest score
535
00:20:04,636 --> 00:20:07,405
will be ostracized [laughs]
536
00:20:07,439 --> 00:20:08,806
and receive the package of pain.
537
00:20:08,840 --> 00:20:11,309
Please leave the feed
so the judges can decide.
538
00:20:11,343 --> 00:20:12,810
Thank you. All right.
539
00:20:12,844 --> 00:20:14,679
It's time to deliver
your scores, judges.
540
00:20:14,713 --> 00:20:17,582
Remember, we have 15 points
available in gameplay,
541
00:20:17,616 --> 00:20:19,417
15 available in creativity,
542
00:20:19,451 --> 00:20:21,385
ten in plating, ten in taste,
543
00:20:21,420 --> 00:20:24,388
for a total points
of 50 available.
544
00:20:24,423 --> 00:20:25,723
Hunter will average
out your scores
545
00:20:25,757 --> 00:20:29,026
and we'll find out
whose exotic dinner...
546
00:20:29,061 --> 00:20:30,528
- made you roar.
- [Hunter] Wow.
547
00:20:30,562 --> 00:20:32,964
Roar. Roar.
548
00:20:39,771 --> 00:20:41,872
Welcome back, chefs. The judges
549
00:20:41,907 --> 00:20:45,476
thought your exotic dinners
were great.
550
00:20:45,510 --> 00:20:46,711
Tiger.
551
00:20:46,745 --> 00:20:48,446
[Guy] We've got
a five-point spread,
552
00:20:48,480 --> 00:20:50,381
39 to 44.
553
00:20:50,415 --> 00:20:52,617
Let's talk about Chef Nyesha.
554
00:20:52,651 --> 00:20:56,420
Going right... there.
555
00:20:56,455 --> 00:20:59,056
Chef Nyesha right
in the middle with a 42.
556
00:20:59,524 --> 00:21:00,725
Congratulations.
557
00:21:00,759 --> 00:21:03,394
And let's talk about last place.
558
00:21:03,428 --> 00:21:04,695
It's difficult to see this
559
00:21:04,730 --> 00:21:06,497
because everybody
tried really hard
560
00:21:06,531 --> 00:21:09,267
and the proteins
were definitely exotic.
561
00:21:09,301 --> 00:21:12,236
Last place will go to...
562
00:21:12,271 --> 00:21:13,738
oh, not Elizabeth Falkner.
563
00:21:13,772 --> 00:21:16,540
Elizabeth is the winner
in this first round.
564
00:21:16,575 --> 00:21:19,510
Justin Warner takes last place.
565
00:21:19,544 --> 00:21:21,679
- [Hunter] Nice job.
- Congratulations.
566
00:21:21,713 --> 00:21:24,282
Justin Warner with a 39.
567
00:21:24,316 --> 00:21:25,416
Nyesha with a 42.
568
00:21:25,450 --> 00:21:26,817
Elizabeth Falkner with a 44,
569
00:21:26,852 --> 00:21:30,688
a nice five-point lead
over Justin,
570
00:21:30,722 --> 00:21:32,323
which means,
chef, congratulations,
571
00:21:32,357 --> 00:21:34,392
you get the envelope
of opportunity.
572
00:21:35,761 --> 00:21:40,231
I get to donate $1000
to a restaurant of my choice
573
00:21:40,265 --> 00:21:41,599
and I'm gonna give this money
574
00:21:41,633 --> 00:21:43,734
to Prune Restaurant
in New York City.
575
00:21:43,769 --> 00:21:45,469
It's really been
hit hard and it...
576
00:21:45,504 --> 00:21:47,271
This is really gonna
just help them.
577
00:21:47,306 --> 00:21:50,608
So, $1000 to you and $1000
to Prune, congratulations.
578
00:21:50,642 --> 00:21:52,576
Oh, thank you so much.
579
00:21:52,611 --> 00:21:54,745
Also, round two advantage
580
00:21:54,813 --> 00:21:57,515
that will unleash
your culinary talents.
581
00:21:57,549 --> 00:21:58,683
- [Hunter] Nice.
- [Guy] Unleash.
582
00:21:58,717 --> 00:22:00,518
All right. Chef Justin Warner,
583
00:22:00,552 --> 00:22:02,653
you have experienced
this before,
584
00:22:02,688 --> 00:22:04,555
the dreaded package of pain.
585
00:22:04,589 --> 00:22:05,589
[Justin] Oh, boy.
586
00:22:05,624 --> 00:22:06,657
Before you can cook,
587
00:22:06,692 --> 00:22:08,392
you must silently act out
588
00:22:08,427 --> 00:22:10,194
the culinary critter clues
589
00:22:10,228 --> 00:22:11,796
inside the envelope
590
00:22:11,830 --> 00:22:13,631
until the judges correctly
guess all three.
591
00:22:13,665 --> 00:22:16,801
Welcome to
the Pantomime of Pain.
592
00:22:16,835 --> 00:22:19,770
- I can't wait to see this.
- Don't open the envelope yet.
593
00:22:19,805 --> 00:22:21,605
Inside it are the names
of creatures
594
00:22:21,640 --> 00:22:24,475
that are considered food
in various parts of the world.
595
00:22:24,509 --> 00:22:26,610
You're going to have
to act out each one
596
00:22:26,645 --> 00:22:28,846
and get the judges
to correctly guess
597
00:22:28,880 --> 00:22:32,850
what they are before you could
start your second cook.
598
00:22:32,884 --> 00:22:34,919
And Hunter, by the way, when
does the second cook start?
599
00:22:34,953 --> 00:22:37,555
-I think right now. I think it starts right now.
-Fantastic.
600
00:22:37,589 --> 00:22:39,156
Let's roll.
601
00:22:40,726 --> 00:22:43,661
Chefs, this is the second
and deciding round
602
00:22:43,695 --> 00:22:46,564
of our exotic meat invitational.
603
00:22:46,598 --> 00:22:48,866
The chef with the highest
combined score
604
00:22:48,900 --> 00:22:51,569
will get a chance of winning
up to $20,000.
605
00:22:51,603 --> 00:22:53,771
So, chefs, one culture's
exotic meat
606
00:22:53,805 --> 00:22:56,407
is another culture's
Friday night special,
607
00:22:56,441 --> 00:22:57,541
- right?
- Ooh, I love that.
608
00:22:57,576 --> 00:22:59,443
Exactly.
So, for your final challenge,
609
00:22:59,478 --> 00:23:02,747
I want you to make the judges
a Comfort Classic...
610
00:23:02,781 --> 00:23:04,749
- Oh.
- ...using the exotic meats.
611
00:23:04,783 --> 00:23:06,450
- Oh, my gosh.
- And if you thought the meats
612
00:23:06,485 --> 00:23:08,819
in the first round were exotic,
613
00:23:08,854 --> 00:23:11,255
wait until you see
what's in this box.
614
00:23:11,289 --> 00:23:12,634
Go ahead and open your boxes.
615
00:23:12,658 --> 00:23:14,592
- It's gonna be good.
- [Nyesha] Oh, rabbit.
616
00:23:14,626 --> 00:23:17,461
Alligator sirloin,
venison strip loin.
617
00:23:17,496 --> 00:23:18,662
Oh, and elk flank steak.
618
00:23:18,697 --> 00:23:20,264
Did you get this
out of my freezer?
619
00:23:20,298 --> 00:23:21,365
I did, yeah.
620
00:23:21,400 --> 00:23:22,366
Does it have anything else?
621
00:23:22,401 --> 00:23:23,501
Whoa, stuff.
622
00:23:23,535 --> 00:23:24,568
[Guy] Oh, look at this,
623
00:23:24,603 --> 00:23:25,569
and Hunter even sent along
624
00:23:25,604 --> 00:23:27,104
some goods with it.
625
00:23:27,139 --> 00:23:28,439
[laughs]
626
00:23:28,473 --> 00:23:30,708
Chefs, to help you decide
your Comfort Classic,
627
00:23:30,742 --> 00:23:33,310
we're going to make you play
a little game
628
00:23:33,345 --> 00:23:34,678
that everybody loves.
629
00:23:34,713 --> 00:23:37,548
[playful music playing]
630
00:23:37,582 --> 00:23:38,716
- Okay.
- [Guy] Here you go, folks.
631
00:23:38,750 --> 00:23:41,085
We're gonna play
a little Order Up Wheel.
632
00:23:41,653 --> 00:23:42,686
So, we're talking about
633
00:23:42,721 --> 00:23:45,256
Comfort Classic
chicken-fried steak,
634
00:23:45,290 --> 00:23:48,225
tacos, nachos, po' boy.
635
00:23:48,260 --> 00:23:49,427
Po' boy?
636
00:23:49,494 --> 00:23:51,328
I already am one
after the last round.
637
00:23:51,363 --> 00:23:52,496
[scoffs]
638
00:23:52,531 --> 00:23:54,398
Chef Elizabeth,
you are up first.
639
00:23:54,433 --> 00:23:55,733
I'm gonna spin this really fast
640
00:23:55,767 --> 00:23:58,235
and you're gonna have
to say stop
641
00:23:58,270 --> 00:23:59,370
to get this order wheel
642
00:23:59,404 --> 00:24:00,805
to pick your Comfort Classic.
643
00:24:00,839 --> 00:24:03,607
I'm gonna give it a spin
and you're gonna tell me when.
644
00:24:03,642 --> 00:24:05,743
Okay. Stop.
645
00:24:05,777 --> 00:24:08,612
- [Hunter] Nachos.
- [Guy] Nachos, Chef Elizabeth.
646
00:24:08,647 --> 00:24:10,981
- All right.
- Nyesha, you're in second.
647
00:24:11,016 --> 00:24:14,385
Round and round it goes,
where it stops, nobody cares.
648
00:24:14,419 --> 00:24:15,486
- Stop.
- [Hunter] Taco.
649
00:24:15,520 --> 00:24:19,023
- [Guy] Taco.
- [Nyesha] Taco Tuesday.
650
00:24:19,057 --> 00:24:22,493
Chef Justin, there
are just two choices left,
651
00:24:22,527 --> 00:24:25,262
chicken-fried steak
and a po' boy.
652
00:24:25,297 --> 00:24:26,897
I'd like po' boy but I know
653
00:24:26,932 --> 00:24:28,599
how my Grocery Games luck is.
654
00:24:28,633 --> 00:24:30,468
Okay. Tell me when.
655
00:24:30,502 --> 00:24:31,602
When.
656
00:24:31,636 --> 00:24:33,404
Chicken-fried steak.
657
00:24:33,438 --> 00:24:34,872
Congratulations, Justin.
658
00:24:34,906 --> 00:24:36,373
Chicken-fried steak, great.
659
00:24:36,408 --> 00:24:38,542
Now, Chef Elizabeth,
because you have
660
00:24:38,577 --> 00:24:40,411
the key advantage in this round,
661
00:24:40,445 --> 00:24:43,614
you get to pick the exotic meat
662
00:24:43,648 --> 00:24:45,683
that you're going to be
using in your dish.
663
00:24:45,717 --> 00:24:48,352
- Ooh.
- [Guy] And even better yet,
664
00:24:48,386 --> 00:24:49,587
you get to tell the chefs
665
00:24:49,621 --> 00:24:50,721
what exotic meats
666
00:24:50,755 --> 00:24:52,590
they get to use in their dish.
667
00:24:52,624 --> 00:24:56,293
[Maneet]
Ooh, that's an advantage.
668
00:24:56,328 --> 00:24:58,762
So what will it be, my sister?
669
00:24:58,797 --> 00:25:01,398
Gosh, I actually really like
all these meats.
670
00:25:01,433 --> 00:25:04,535
I'm gonna choose strip
loin venison for myself.
671
00:25:04,569 --> 00:25:06,504
- I think that's a great choice.
- Very nice.
672
00:25:06,538 --> 00:25:08,439
And then I think
Justin gets the rabbit.
673
00:25:08,473 --> 00:25:10,708
[Guy] Justin gets the conejo.
674
00:25:10,742 --> 00:25:13,511
Nyesha, I feel like you
could make a good alligator.
675
00:25:13,545 --> 00:25:15,279
[Guy] Fantastic.
So there you have it.
676
00:25:15,313 --> 00:25:16,480
Chef Elizabeth gets
677
00:25:16,515 --> 00:25:19,383
the venison strip loin, nachos.
678
00:25:19,417 --> 00:25:20,651
Chef Justin Warner gets
679
00:25:20,685 --> 00:25:22,720
the rabbit chicken-fried steak.
680
00:25:22,754 --> 00:25:26,590
And Chef Nyesha
gets the alligator tacos.
681
00:25:26,625 --> 00:25:30,461
You have 30 minutes to create
your exotic Comfort Classic
682
00:25:30,495 --> 00:25:32,496
and you can use
any other ingredients
683
00:25:32,531 --> 00:25:34,565
from your pantry as well as any
684
00:25:34,599 --> 00:25:36,667
of the extra ingredients
that we sent you.
685
00:25:36,701 --> 00:25:39,537
Chef Justin,
you cannot start cooking
686
00:25:39,571 --> 00:25:43,674
until you can open up
your Pantomime of Pain.
687
00:25:43,708 --> 00:25:46,243
Judges,
you'll be tuning in to see
688
00:25:46,278 --> 00:25:48,846
how Justin explains himself.
689
00:25:48,880 --> 00:25:52,750
Nyesha and Chef Falkner,
you can't start until I say
690
00:25:52,784 --> 00:25:55,319
- three, two, one, go.
- [bell rings]
691
00:25:57,522 --> 00:25:59,290
Oh, come on.
692
00:26:03,061 --> 00:26:03,594
Porcupine.
693
00:26:03,628 --> 00:26:05,362
[Scott] Is Justin an ant?
694
00:26:05,397 --> 00:26:07,398
- Camel.
- And it is a camel.
695
00:26:07,432 --> 00:26:09,333
It was the easiest one.
696
00:26:11,436 --> 00:26:12,603
Antlers, moose.
697
00:26:12,637 --> 00:26:14,405
Congratulations, moose.
698
00:26:14,439 --> 00:26:16,106
And the last one.
699
00:26:18,109 --> 00:26:19,677
A dinosaur.
700
00:26:19,711 --> 00:26:22,646
- Duck.
- I think we shouldn't guess,
701
00:26:22,681 --> 00:26:24,381
just let him do that
around the kitchen
702
00:26:24,416 --> 00:26:28,185
- for a half an hour.
- [laughter]
703
00:26:30,055 --> 00:26:31,622
A goose?
704
00:26:31,656 --> 00:26:33,958
[Scott] Is it an insect?
705
00:26:34,459 --> 00:26:35,626
Oh, a grasshopper.
706
00:26:35,660 --> 00:26:38,395
Grasshopper it is.
Congratulations.
707
00:26:38,430 --> 00:26:40,497
Justin Warner
can now start cooking.
708
00:26:40,532 --> 00:26:42,466
I think I pulled a muscle.
709
00:26:42,500 --> 00:26:44,835
[suspense music playing]
710
00:26:44,869 --> 00:26:46,770
[Nyesha] When I think
of comfort food,
711
00:26:46,805 --> 00:26:49,907
I think about biscuits
and gravy,
712
00:26:49,941 --> 00:26:53,911
shepherd's pie,
not alligator tacos.
713
00:26:53,945 --> 00:26:55,846
I want to take those corn
tortilla chips,
714
00:26:55,880 --> 00:26:59,483
grind them down and I want
to crust this alligator
715
00:26:59,517 --> 00:27:02,820
to make a Baja style,
crispy, crunchy, fish taco.
716
00:27:02,854 --> 00:27:06,223
That's gonna take this taco
to comfort town.
717
00:27:07,492 --> 00:27:08,759
The key to cooking
great alligator,
718
00:27:08,793 --> 00:27:10,928
pound out the toughness
of that meat.
719
00:27:10,962 --> 00:27:12,363
It can get really, really tough.
720
00:27:12,397 --> 00:27:13,797
I worked at a steak house
in Florida
721
00:27:13,832 --> 00:27:15,899
and I cooked with alligator
and I loved it.
722
00:27:15,934 --> 00:27:19,803
The citrus is gonna start to
almost cook this alligator.
723
00:27:19,838 --> 00:27:22,706
I choose actually
to marinate my alligator.
724
00:27:22,741 --> 00:27:24,541
I'm gonna add a bit of cumin,
725
00:27:24,576 --> 00:27:27,177
coriander, grapeseed oil,
726
00:27:27,212 --> 00:27:29,546
chili flake, paprika,
727
00:27:29,581 --> 00:27:33,217
egg white, so that all
of the tortilla chips
728
00:27:33,251 --> 00:27:35,152
can stick to the alligator.
729
00:27:35,186 --> 00:27:38,522
[Maneet] I'm loving Nyesha
taking the tortilla chips
730
00:27:38,556 --> 00:27:40,791
and using that to coat
the alligator.
731
00:27:40,825 --> 00:27:45,729
I mean, that taco sounds
so appetizing.
732
00:27:46,264 --> 00:27:47,831
[tense music playing]
733
00:27:47,866 --> 00:27:50,868
Okay. I'm gonna make some
killer nachos.
734
00:27:50,902 --> 00:27:53,504
Venison is super lean,
it has a really meaty
735
00:27:53,538 --> 00:27:55,739
delicious flavor like beef.
736
00:27:55,774 --> 00:27:58,809
I think venison is pretty
exotic to a lot of people.
737
00:27:58,843 --> 00:28:02,613
I decide to season my venison
with cumin, paprika,
738
00:28:02,647 --> 00:28:04,548
and a little bit of cayenne.
739
00:28:04,582 --> 00:28:06,450
Venison,
another super lean meat,
740
00:28:06,484 --> 00:28:08,419
so I grabbed lard.
741
00:28:08,453 --> 00:28:11,321
Well, obviously you can't have
a comfort dish without lard.
742
00:28:11,356 --> 00:28:12,723
[laughs]
743
00:28:12,757 --> 00:28:15,759
I just wanna get a nice sear
on this venison.
744
00:28:15,794 --> 00:28:17,695
I'm gonna make some beans here.
745
00:28:17,729 --> 00:28:19,596
I may be in first place
but I'm not
746
00:28:19,631 --> 00:28:21,432
gonna coast through
the second round.
747
00:28:21,466 --> 00:28:23,934
I actually have
to come out on top.
748
00:28:26,504 --> 00:28:28,672
[Guy] Eighteen minutes.
749
00:28:28,707 --> 00:28:29,540
I am coming into this challenge
750
00:28:29,574 --> 00:28:30,741
in the bottom.
751
00:28:30,775 --> 00:28:32,776
I got the worst protein, rabbit.
752
00:28:32,811 --> 00:28:33,944
I got the worst order up thing,
753
00:28:33,978 --> 00:28:34,845
chicken-fried steak.
754
00:28:34,879 --> 00:28:36,847
I'm starting to feel like,
I don't know,
755
00:28:36,881 --> 00:28:37,781
some sort of exotic meat myself
756
00:28:37,816 --> 00:28:40,551
and I'm just surrounded
by apex predators.
757
00:28:41,419 --> 00:28:44,221
So this is going to be
a chicken-fried
758
00:28:44,255 --> 00:28:45,689
version of Welsh rabbit.
759
00:28:45,724 --> 00:28:48,392
Welsh rarebit is generally
cheese sauce on toast.
760
00:28:48,426 --> 00:28:50,294
A lot of people think
there's rabbit in it
761
00:28:50,328 --> 00:28:51,428
and there probably should be.
762
00:28:51,463 --> 00:28:52,930
Well, today, there is.
763
00:28:52,964 --> 00:28:54,565
The texture of rabbit
tends to be
764
00:28:54,599 --> 00:28:56,467
a little bit tougher
than chicken.
765
00:28:56,501 --> 00:28:58,135
I need to flatten it,
pound it out,
766
00:28:58,169 --> 00:28:59,403
AKA tenderize it.
767
00:28:59,437 --> 00:29:00,938
If I win money today,
768
00:29:00,972 --> 00:29:03,373
I'm gonna donate it
to my favorite charity,
769
00:29:03,408 --> 00:29:04,675
Black Hills Works.
770
00:29:04,709 --> 00:29:06,510
Black Hills Works helps people
771
00:29:06,544 --> 00:29:08,779
of all skill levels
find employment.
772
00:29:08,813 --> 00:29:12,416
I'm using both panko
and standard breadcrumbs.
773
00:29:12,450 --> 00:29:13,751
Two different
breadcrumbs results
774
00:29:13,785 --> 00:29:15,753
in more textural juxtaposition.
775
00:29:15,787 --> 00:29:18,455
[Marcus] Justin,
you should get extra points
776
00:29:18,490 --> 00:29:19,757
for your charade.
777
00:29:19,791 --> 00:29:21,892
[Justin] It really means
so much that you value me
778
00:29:21,926 --> 00:29:24,361
as a performer more than a chef.
779
00:29:24,395 --> 00:29:26,163
[laughs]
780
00:29:27,398 --> 00:29:28,699
All right, our all-star chefs
781
00:29:28,733 --> 00:29:31,368
are hoping their dishes
made from exotic meat
782
00:29:31,402 --> 00:29:34,338
will turn the judges
into a captive audience.
783
00:29:34,372 --> 00:29:35,672
- Captive audience.
- Don't go anywhere.
784
00:29:35,707 --> 00:29:37,341
[laughs] Captive audience.
785
00:29:37,375 --> 00:29:38,342
Get it?
786
00:29:45,450 --> 00:29:47,451
All right. Welcome back.
Chef Justin Warner,
787
00:29:47,485 --> 00:29:50,087
Elizabeth Falkner,
and Nyesha Arrington
788
00:29:50,121 --> 00:29:51,388
are on a rampage
789
00:29:51,422 --> 00:29:52,656
as they try to capture
the essence
790
00:29:52,690 --> 00:29:55,692
of a Comfort Classic
using only exotic meats.
791
00:29:55,727 --> 00:29:57,661
Let's see how they're doing.
Chef Nyesha.
792
00:29:57,695 --> 00:29:59,763
How's the alligator tacos
coming along?
793
00:29:59,798 --> 00:30:03,567
Alligator tacos
are coming along swimmingly.
794
00:30:03,601 --> 00:30:05,435
Ba-dum-bam. She made it funny.
795
00:30:05,470 --> 00:30:08,071
I took the tortilla chips
796
00:30:08,106 --> 00:30:11,508
and I coated that alligator
in the crushed tortilla chips.
797
00:30:11,543 --> 00:30:13,177
All right, see you later,
alligator.
798
00:30:13,211 --> 00:30:15,512
After a while, crocodile.
799
00:30:15,547 --> 00:30:16,847
And now I wanna make this
delicious salsa
800
00:30:16,881 --> 00:30:20,717
that's gonna accompany this
awesome tasting alligator.
801
00:30:20,752 --> 00:30:22,619
Nyesha, what are you
doing with a mango?
802
00:30:22,654 --> 00:30:24,621
A little mango salsa
for my taco.
803
00:30:24,656 --> 00:30:27,569
- Nice.
- Ooh. That sounds good.
804
00:30:27,593 --> 00:30:29,726
Treating the alligator
almost like a fish taco,
805
00:30:29,761 --> 00:30:33,063
like something you might have
after you, like, go surfing.
806
00:30:33,097 --> 00:30:34,364
Nice.
807
00:30:34,399 --> 00:30:36,600
To make my salsa, I diced mango,
808
00:30:36,634 --> 00:30:38,735
beautiful fresh avocado.
809
00:30:38,770 --> 00:30:41,738
I'm going for, like,
a tropical fish taco vibe.
810
00:30:41,773 --> 00:30:44,842
I really want to bring
some unctuousness to the dish,
811
00:30:44,876 --> 00:30:48,679
so I'm gonna be making
an amazing smoky aioli.
812
00:30:48,713 --> 00:30:50,547
If I win this money today,
813
00:30:50,582 --> 00:30:52,716
I'm going to donate
a portion of this
814
00:30:52,750 --> 00:30:54,184
to The Collective Identity,
815
00:30:54,219 --> 00:30:56,854
an amazing nonprofit
816
00:30:56,888 --> 00:30:58,488
that mentors
young black females.
817
00:30:58,523 --> 00:31:01,091
- Yum.
- Elizabeth, what about you?
818
00:31:01,125 --> 00:31:02,860
How many components you have
going on those nachos?
819
00:31:02,894 --> 00:31:05,629
We gotta build a bunch of
layers of everything, right?
820
00:31:05,663 --> 00:31:08,532
I want something creamy,
I want some cheese,
821
00:31:08,566 --> 00:31:11,468
like it really dawns to me,
queso liquid cheese.
822
00:31:11,502 --> 00:31:12,569
This is gonna be a little queso.
823
00:31:12,637 --> 00:31:14,504
That's what's happening here.
824
00:31:14,539 --> 00:31:17,441
In that queso, I've got
cream cheese, cheddar cheese,
825
00:31:17,475 --> 00:31:20,477
and Mexican salt that I love.
826
00:31:20,511 --> 00:31:22,312
- You say Mexican salt?
- [Elizabeth] Yeah.
827
00:31:22,347 --> 00:31:23,513
You know that Tajin stuff
828
00:31:23,548 --> 00:31:24,815
that you put on your margaritas?
829
00:31:24,849 --> 00:31:27,517
Oh, yeah. Yeah, yeah, yeah.
So LA of you.
830
00:31:27,552 --> 00:31:30,721
[Elizabeth] And those people
from Texas, a little Rotel.
831
00:31:30,755 --> 00:31:32,522
Queso looks great.
I've really got to start
832
00:31:32,557 --> 00:31:34,491
thinking about
the other condiments,
833
00:31:34,525 --> 00:31:36,593
so I need to make guacamole,
834
00:31:36,628 --> 00:31:39,796
avocado, onion, lime juice.
835
00:31:39,831 --> 00:31:42,065
I'm gonna add
some passion fruit to this.
836
00:31:42,100 --> 00:31:43,467
We're talking
about exotic meats,
837
00:31:43,501 --> 00:31:44,801
it needs to be
an exotic guacamole.
838
00:31:44,836 --> 00:31:48,038
It's gonna make it
really exotic tasting.
839
00:31:48,072 --> 00:31:49,406
[laughs]
840
00:31:49,474 --> 00:31:51,541
If I win the money today,
I'm going to give it to
841
00:31:51,576 --> 00:31:53,477
the Prune Restaurant
in the East Village
842
00:31:53,511 --> 00:31:55,545
in New York City. Owner and chef
843
00:31:55,580 --> 00:31:56,813
Gabrielle Hamilton
is a friend mine.
844
00:31:56,848 --> 00:31:58,649
Everybody's shutting down,
it's been rough.
845
00:31:58,683 --> 00:32:01,385
So, I think
having that extra cash
846
00:32:01,419 --> 00:32:03,287
will just be very helpful.
847
00:32:03,321 --> 00:32:04,588
[Hunter] Hey, Chef Elizabeth,
848
00:32:04,622 --> 00:32:06,690
how is your venison
nachos coming along?
849
00:32:06,724 --> 00:32:08,392
[Elizabeth]
I got refried beans going on.
850
00:32:08,426 --> 00:32:09,593
I got some queso.
851
00:32:09,627 --> 00:32:11,328
I've got a guacamole
852
00:32:11,362 --> 00:32:12,763
with some exotic
passion fruit in it.
853
00:32:12,797 --> 00:32:15,299
Passion fruit and venison,
I like that.
854
00:32:19,203 --> 00:32:20,737
Making a roux.
855
00:32:20,772 --> 00:32:23,407
Chicken-fried steak is
generally served with a gravy,
856
00:32:23,441 --> 00:32:24,708
then you have Welsh rarebit,
857
00:32:24,742 --> 00:32:27,044
which is generally served
with a cheese sauce.
858
00:32:27,078 --> 00:32:28,512
We are going to combine
cheese sauce
859
00:32:28,546 --> 00:32:30,614
and gravy into one sauce.
860
00:32:30,648 --> 00:32:32,249
You've got a five-point deficit
861
00:32:32,283 --> 00:32:33,684
going into the second round.
862
00:32:33,718 --> 00:32:36,219
Sometimes you got to do
things you don't wanna do.
863
00:32:36,254 --> 00:32:37,788
Thirty-nine is bad.
864
00:32:37,822 --> 00:32:39,623
I don't think
I've ever scored this low.
865
00:32:39,657 --> 00:32:41,391
I'm gonna have to pull
a rabbit out of a hat
866
00:32:41,426 --> 00:32:42,793
to win this one.
867
00:32:42,827 --> 00:32:44,594
Pulling out
the chicken-fried rabbit,
868
00:32:44,629 --> 00:32:46,430
you know, what time it is,
GBD o'clock,
869
00:32:46,464 --> 00:32:47,931
golden brown and delicious.
870
00:32:47,966 --> 00:32:50,600
Chicken-fried steak is served
with a sausage gravy.
871
00:32:50,635 --> 00:32:54,504
Going into this mock rabbit,
belly flap chorizo,
872
00:32:54,539 --> 00:32:56,340
cumin, red pepper flakes,
873
00:32:56,374 --> 00:32:57,774
and once I add some cinnamon,
874
00:32:57,809 --> 00:33:00,010
you're gonna think
this is chorizo.
875
00:33:00,044 --> 00:33:01,812
Bacon is just gonna be
a sort of fat backbone.
876
00:33:01,846 --> 00:33:05,749
It's gonna be like 70%
belly flap, 30% bacon.
877
00:33:05,783 --> 00:33:07,684
It's gonna bring
some richness to it,
878
00:33:07,719 --> 00:33:08,552
some smokiness to it.
879
00:33:08,586 --> 00:33:10,620
Chorizo de conejo.
880
00:33:10,655 --> 00:33:12,456
Judges, what do you think?
881
00:33:12,490 --> 00:33:14,458
Anybody really
impressing you here thus far?
882
00:33:14,492 --> 00:33:16,360
I gotta go with my man, Justin,
883
00:33:16,394 --> 00:33:18,261
you know, this is Rocky III.
884
00:33:18,296 --> 00:33:20,297
He's coming back, showing us
885
00:33:20,331 --> 00:33:21,631
how to make rabbit sausage
886
00:33:21,666 --> 00:33:23,433
in a 30-minute competition.
887
00:33:23,468 --> 00:33:24,801
Go, Justin, go.
888
00:33:24,836 --> 00:33:26,770
[Justin] Great comfort dish
coming your way.
889
00:33:26,804 --> 00:33:29,706
It's chicken-fried rabbit
in a style of Welsh rarebit,
890
00:33:29,741 --> 00:33:31,641
but yet it's got
Mexican influences.
891
00:33:31,676 --> 00:33:33,610
This dish couldn't
be more exotic.
892
00:33:33,644 --> 00:33:36,913
I don't think it's ever been
made before by anyone ever.
893
00:33:36,948 --> 00:33:39,249
But that's why you're still
watching me, right?
894
00:33:43,554 --> 00:33:46,123
[Guy] Chefs, we got
four minutes, four to go.
895
00:33:46,157 --> 00:33:47,424
We're having fun.
896
00:33:47,458 --> 00:33:49,026
This is my favorite part to see
897
00:33:49,060 --> 00:33:50,694
all of the components
come together.
898
00:33:50,728 --> 00:33:53,397
First, I get my toasted
tortilla down on my plate.
899
00:33:53,431 --> 00:33:54,698
Next, I add the cabbage
900
00:33:54,732 --> 00:33:57,467
and then I drizzle
over my sauce.
901
00:33:57,502 --> 00:34:01,271
My crispy tortilla
crusted alligator on top.
902
00:34:01,305 --> 00:34:04,808
[Marcus] This is like exotic
comfort food master class.
903
00:34:04,842 --> 00:34:07,377
[Nyesha] I sort of spoon over
that delicious bright,
904
00:34:07,412 --> 00:34:08,512
beautiful salsa.
905
00:34:08,546 --> 00:34:11,114
Comfort food all day long.
906
00:34:11,149 --> 00:34:12,349
[Guy] Two to go.
907
00:34:12,383 --> 00:34:14,351
[Elizabeth] Some tortilla chips,
908
00:34:14,385 --> 00:34:15,652
some refried beans,
909
00:34:15,686 --> 00:34:18,321
and then some
of the perfectly cooked
910
00:34:18,356 --> 00:34:19,689
medium rare venison.
911
00:34:19,724 --> 00:34:21,625
[Scott] Look at how
beautifully cooked
912
00:34:21,659 --> 00:34:23,326
that venison is. It's perfect.
913
00:34:23,361 --> 00:34:25,529
Perfect medium rare, rare.
914
00:34:25,563 --> 00:34:27,130
[Maneet gasps] Yes.
915
00:34:27,165 --> 00:34:28,498
Beautiful.
916
00:34:28,533 --> 00:34:32,302
[Elizabeth] A little bit
of queso, guacamole,
917
00:34:32,336 --> 00:34:34,337
and then I just
finish it all off
918
00:34:34,372 --> 00:34:37,307
with a little bit of salsa
that I have already made.
919
00:34:37,341 --> 00:34:39,443
Wow. Look at those.
920
00:34:39,477 --> 00:34:41,445
One minute to go.
921
00:34:41,512 --> 00:34:43,980
[Scott] Can you hear
the crunch of that being cut?
922
00:34:44,015 --> 00:34:47,617
[Maneet] And can you see
how juicy the interior looks?
923
00:34:47,652 --> 00:34:49,486
That's so exciting.
924
00:34:49,520 --> 00:34:50,887
[Justin] Gonna top
chicken-fried rabbit
925
00:34:50,922 --> 00:34:53,824
with a cheese sauce gravy
with fake chorizo.
926
00:34:54,492 --> 00:34:55,759
Bring some freshness to this.
927
00:34:55,793 --> 00:34:58,261
I got the canned chilies
and tomatoes.
928
00:34:58,296 --> 00:34:59,529
Chefs, 15 seconds.
929
00:34:59,564 --> 00:35:01,631
[Justin] I'm adding cilantro,
lime juice.
930
00:35:01,666 --> 00:35:03,333
That's gonna be the perfect foil
931
00:35:03,367 --> 00:35:04,701
to my cheese sauce gravy.
932
00:35:04,735 --> 00:35:07,671
All three have really done
an amazing job, man.
933
00:35:07,705 --> 00:35:10,373
And this was not
an easy challenge.
934
00:35:10,408 --> 00:35:13,410
Five, four, three,
935
00:35:13,444 --> 00:35:16,413
two, one, that's it, chefs.
936
00:35:16,447 --> 00:35:17,414
- Stop working.
- Nice job.
937
00:35:17,448 --> 00:35:18,748
- Wow.
- Wow.
938
00:35:18,783 --> 00:35:19,816
- Nice job.
- Great work.
939
00:35:19,851 --> 00:35:22,953
All right, chefs,
your dishes look great.
940
00:35:22,987 --> 00:35:25,422
But, you know, Hunter
it's a jungle out there.
941
00:35:25,456 --> 00:35:27,224
Let's see what
the judges have to say.
942
00:35:34,565 --> 00:35:35,899
All right, judges, this is it.
943
00:35:35,933 --> 00:35:38,602
The final round
of Triple G Delivery.
944
00:35:38,636 --> 00:35:40,804
Chefs, describe how you
were able to transform
945
00:35:40,838 --> 00:35:44,441
your exotic meat
into a Comfort Classic.
946
00:35:44,475 --> 00:35:45,642
All right, Chef Nyesha,
947
00:35:45,676 --> 00:35:47,677
you are up first
in the second round.
948
00:35:47,712 --> 00:35:49,412
What do you have for the judges?
949
00:35:49,447 --> 00:35:50,647
Judges, welcome.
950
00:35:50,681 --> 00:35:52,883
I actually crusted this
951
00:35:52,917 --> 00:35:55,452
with tortilla chips
to accompany that is
952
00:35:55,486 --> 00:35:57,687
a delicious mango,
avocado salsa.
953
00:35:57,722 --> 00:35:59,456
And then I made an amazing
954
00:35:59,490 --> 00:36:01,958
light cumin forward aioli.
955
00:36:03,227 --> 00:36:04,327
Hmm.
956
00:36:04,362 --> 00:36:05,695
The crunch is amazing.
957
00:36:05,730 --> 00:36:08,398
I love the tenderness
of this alligator
958
00:36:08,432 --> 00:36:09,499
and the amazing flavor
959
00:36:09,534 --> 00:36:11,668
that it's marinated in that.
960
00:36:11,702 --> 00:36:13,470
- Yum.
- [Marcus] Nyesha,
961
00:36:13,504 --> 00:36:15,505
I felt like that California love
962
00:36:15,540 --> 00:36:17,607
coming through the food
and it's super crunchy.
963
00:36:17,642 --> 00:36:20,644
That move on moving
in the corn tortilla
964
00:36:20,678 --> 00:36:24,447
to do extra crunch,
really, really smart.
965
00:36:24,482 --> 00:36:27,450
[Scott] I like that play
on sweetness to cumin aioli,
966
00:36:27,485 --> 00:36:29,853
you know, the mango
that's inside there,
967
00:36:29,887 --> 00:36:32,355
the fat content
of that beautiful aioli
968
00:36:32,390 --> 00:36:33,857
mixed with the cabbage.
969
00:36:33,891 --> 00:36:35,592
A lot of good things
going on inside
970
00:36:35,626 --> 00:36:38,128
those perfectly charred
tortillas as well.
971
00:36:38,162 --> 00:36:40,764
- Thank you, chef.
- I think it terms of plating,
972
00:36:40,798 --> 00:36:44,434
if you would have just made
it a little smaller,
973
00:36:44,468 --> 00:36:46,670
it might have been
easier to eat.
974
00:36:46,704 --> 00:36:48,538
[Guy] Chef Justin, tell us
975
00:36:48,573 --> 00:36:51,808
about the rabbit
chicken-fried steak.
976
00:36:51,842 --> 00:36:55,512
Judges, I lost so much time
during my poor performance
977
00:36:55,546 --> 00:36:59,082
of the Pantomime of Pain,
I really had to hop to it.
978
00:36:59,116 --> 00:37:01,685
[laughter]
979
00:37:01,719 --> 00:37:03,653
[Justin] I took the leg
of the rabbit
980
00:37:03,688 --> 00:37:07,324
and then that was double
dredged both in flour, egg,
981
00:37:07,358 --> 00:37:08,792
some sour cream,
and heavy cream,
982
00:37:08,826 --> 00:37:11,228
and then a mixture of both panko
983
00:37:11,262 --> 00:37:12,362
and standard breadcrumbs.
984
00:37:12,396 --> 00:37:13,563
I've augmented the gravy
985
00:37:13,598 --> 00:37:15,465
with a little bit of cheese.
986
00:37:15,499 --> 00:37:17,834
I had to make my own sausage
using rabbit belly.
987
00:37:17,868 --> 00:37:21,438
Now, let's have a bite
of this perfectly cooked
988
00:37:21,472 --> 00:37:24,207
fork-tender rabbit.
989
00:37:25,309 --> 00:37:27,010
I got to say first off, judges,
990
00:37:27,044 --> 00:37:29,346
when was the last time
you ate chicken-fried steak
991
00:37:29,380 --> 00:37:32,082
just with a fork,
no knife needed?
992
00:37:32,116 --> 00:37:33,550
Hmm.
993
00:37:33,584 --> 00:37:36,419
[Maneet] Justin, you pulled
a rabbit out of the hat.
994
00:37:36,454 --> 00:37:39,289
The fact that there was
a rabbit belly,
995
00:37:39,323 --> 00:37:41,324
sausage, cheese sauce.
996
00:37:41,359 --> 00:37:43,526
Wow.
The next time I'm meeting you,
997
00:37:43,561 --> 00:37:46,263
- you're making that for me.
- Say when.
998
00:37:46,297 --> 00:37:47,797
This was your best round.
999
00:37:47,832 --> 00:37:50,734
That rabbit chicken-fried
steak is crunchy.
1000
00:37:50,768 --> 00:37:53,403
You played
the game incredibly well.
1001
00:37:53,437 --> 00:37:55,605
I'm very,
very impressed by this.
1002
00:37:55,640 --> 00:37:57,374
- Thank you.
- My one question
1003
00:37:57,408 --> 00:37:58,642
that I have is the cinnamon.
1004
00:37:58,676 --> 00:38:00,477
It's a whisper there.
1005
00:38:00,511 --> 00:38:02,379
If you told me this was
a chorizo gravy
1006
00:38:02,413 --> 00:38:03,913
made out of rabbit belly scraps
1007
00:38:03,948 --> 00:38:05,582
that I put
into a food processor,
1008
00:38:05,616 --> 00:38:08,251
I'd say, holy moly.
I'd wager, you would too.
1009
00:38:08,286 --> 00:38:10,353
- Holy moly.
- [Guy] Okay.
1010
00:38:10,388 --> 00:38:12,222
And last but not least,
Chef Falkner,
1011
00:38:12,256 --> 00:38:14,691
tell us about the venison
strip loin nachos.
1012
00:38:14,725 --> 00:38:17,093
Nothing says comfort
like Bambi nachos.
1013
00:38:17,128 --> 00:38:18,361
[laughs]
1014
00:38:18,396 --> 00:38:19,562
[Elizabeth]
I wanted to just put in
1015
00:38:19,630 --> 00:38:22,599
not only perfectly
cooked venison
1016
00:38:22,633 --> 00:38:24,367
because it's such a lean meat,
1017
00:38:24,402 --> 00:38:25,368
I needed to add other fat to it.
1018
00:38:25,403 --> 00:38:26,736
So I made some refried beans
1019
00:38:26,771 --> 00:38:28,838
and then I also made
a queso with cream
1020
00:38:28,873 --> 00:38:30,573
and cheddar cheese
and then I put in
1021
00:38:30,608 --> 00:38:32,442
some canned tomato salsa,
1022
00:38:32,476 --> 00:38:34,577
and then I made a guacamole
1023
00:38:34,612 --> 00:38:36,613
with passion fruit
because I was like
1024
00:38:36,647 --> 00:38:37,480
I got to add
some more exoticness
1025
00:38:37,515 --> 00:38:39,983
to this exotic meats challenge.
1026
00:38:41,385 --> 00:38:42,686
Oh, my God, you guys, seriously.
1027
00:38:42,720 --> 00:38:46,256
It's like every bite
is like a little surprise.
1028
00:38:49,593 --> 00:38:52,529
[Marcus] It is very impressive
to watch someone
1029
00:38:52,563 --> 00:38:54,397
have equal amount
of skill cooking
1030
00:38:54,432 --> 00:38:57,500
a perfect medium rare
rested venison
1031
00:38:57,535 --> 00:39:00,370
with a comfort food
that is just comforting
1032
00:39:00,404 --> 00:39:01,771
that we should eat
with our fingers,
1033
00:39:01,806 --> 00:39:04,708
so this is an elegant not only
exotic version of nacho,
1034
00:39:04,742 --> 00:39:09,012
it's a super elevated version
of nachos as well.
1035
00:39:09,046 --> 00:39:11,448
[Maneet] Elizabeth, the
venison is beautifully cooked
1036
00:39:11,482 --> 00:39:13,817
and the spice on that,
it looks amazing.
1037
00:39:13,851 --> 00:39:17,520
You made refried beans,
you made queso,
1038
00:39:17,555 --> 00:39:19,556
guac with passion fruit.
1039
00:39:19,590 --> 00:39:22,292
But I think you could have used
1040
00:39:22,326 --> 00:39:23,626
a little bit of editing
1041
00:39:23,661 --> 00:39:26,896
in the amount
of stuff that you added.
1042
00:39:27,565 --> 00:39:29,599
[Guy] Judges, take very much.
1043
00:39:29,633 --> 00:39:31,434
Time to deliberate, chefs.
1044
00:39:31,469 --> 00:39:32,635
Just to remind you, the chef
1045
00:39:32,670 --> 00:39:34,371
with the highest combined score
1046
00:39:34,405 --> 00:39:35,572
at the end of this round,
1047
00:39:35,606 --> 00:39:36,639
well, will get a shot
1048
00:39:36,674 --> 00:39:38,441
at winning up to $20,000.
1049
00:39:38,476 --> 00:39:40,477
So, please leave the feed
just one more time
1050
00:39:40,511 --> 00:39:42,545
so the judges
can make their decisions.
1051
00:39:42,580 --> 00:39:44,781
And judges, go ahead
and write down your scores.
1052
00:39:44,815 --> 00:39:47,450
Send them over to Hunter,
he will total them up,
1053
00:39:47,485 --> 00:39:49,886
get the averages,
and we'll see which chef
1054
00:39:49,920 --> 00:39:52,422
ends up at the top
of the food chain.
1055
00:39:54,592 --> 00:39:56,626
Chefs, you fought tooth and nail
1056
00:39:56,660 --> 00:39:59,162
and gave us some
of the most exotic comfort,
1057
00:39:59,196 --> 00:40:00,363
I think, we've seen.
1058
00:40:00,398 --> 00:40:02,465
Let's start off in the bottom.
1059
00:40:02,500 --> 00:40:03,566
Justin Warner 39 points
1060
00:40:03,601 --> 00:40:06,970
in the first round and 14, 14...
1061
00:40:07,004 --> 00:40:09,406
Wow! Forty-five points
in the second round
1062
00:40:09,440 --> 00:40:10,974
for a total of eighty-four.
1063
00:40:11,008 --> 00:40:13,276
That's a winnable score
right there.
1064
00:40:13,310 --> 00:40:15,211
- All day.
- [Guy] Chef Nyesha,
1065
00:40:15,246 --> 00:40:17,380
42 in the first round,
1066
00:40:17,415 --> 00:40:19,382
43 in the second round
for a score
1067
00:40:19,417 --> 00:40:21,351
of 85 ahead of Justin.
1068
00:40:21,385 --> 00:40:22,819
One point on you.
1069
00:40:22,853 --> 00:40:24,888
Elizabeth needs
a forty-one or better...
1070
00:40:24,922 --> 00:40:28,458
- [Hunter] Oh, boy.
- [Guy] ...to take this fourteen, fourteen,
1071
00:40:28,492 --> 00:40:32,495
nine, eight, forty-five,
eighty-nine points.
1072
00:40:32,530 --> 00:40:33,930
There you have it,
ladies and gentlemen.
1073
00:40:33,964 --> 00:40:36,599
Our big winner, winner,
it ain't your chicken dinner.
1074
00:40:36,634 --> 00:40:38,301
- Yes.
- [Guy] Chef Elizabeth Falkner.
1075
00:40:38,335 --> 00:40:39,769
[Hunter] Congratulations.
1076
00:40:39,804 --> 00:40:42,672
Chef Falkner,
your first Triple G win ever.
1077
00:40:42,706 --> 00:40:44,307
- I know.
- [Guy] Congrats.
1078
00:40:44,341 --> 00:40:46,476
- How you feel?
- Amazing!
1079
00:40:46,510 --> 00:40:47,977
[Guy] This is huge. And finally,
1080
00:40:48,012 --> 00:40:51,781
it's Elizabeth's chance
to spin the big wheel.
1081
00:40:51,816 --> 00:40:53,316
- [Hunter] Oh, yeah.
- $20,000.
1082
00:40:53,350 --> 00:40:55,018
Right this way.
1083
00:40:56,320 --> 00:40:58,388
All right, the big money wheel
1084
00:40:58,422 --> 00:41:01,324
as you can see,
there's a few changes.
1085
00:41:01,358 --> 00:41:04,294
We have the zero, the hunt,
1086
00:41:04,328 --> 00:41:05,595
and if you land on hunt,
1087
00:41:05,629 --> 00:41:07,430
you'll have to search
your kitchen
1088
00:41:07,465 --> 00:41:11,134
for five items
worth up to $20,000.
1089
00:41:11,168 --> 00:41:12,635
We have a $10,000.
1090
00:41:12,670 --> 00:41:16,339
We have a quiz
up to $20,000, $15,000.
1091
00:41:16,373 --> 00:41:18,575
A $20,000 win.
1092
00:41:18,609 --> 00:41:21,478
Big money. No more $5,000 spins.
1093
00:41:21,512 --> 00:41:23,346
This is crazy.
1094
00:41:23,380 --> 00:41:25,482
Chef, how about this, $10,000
1095
00:41:25,516 --> 00:41:27,217
and we'll just call it a day.
1096
00:41:27,251 --> 00:41:28,718
What do you guys think?
1097
00:41:28,752 --> 00:41:29,486
No. You've come this far, chef.
1098
00:41:29,520 --> 00:41:30,620
Take the cash.
1099
00:41:30,654 --> 00:41:32,455
Listen to Mr. Scott Conant.
1100
00:41:32,490 --> 00:41:33,490
He's a pretty smart guy.
1101
00:41:33,524 --> 00:41:35,158
I think considering all things,
1102
00:41:35,192 --> 00:41:36,159
you should spin it.
1103
00:41:36,227 --> 00:41:37,393
All right, let's spin it.
1104
00:41:37,428 --> 00:41:40,096
[intense music playing]
1105
00:41:42,166 --> 00:41:43,299
[Guy] $10,000.
1106
00:41:43,334 --> 00:41:45,168
Congratulations,
Elizabeth Falkner.
1107
00:41:45,202 --> 00:41:46,369
$10,000.
1108
00:41:46,403 --> 00:41:47,704
Thank you so much.
1109
00:41:47,738 --> 00:41:49,706
So there you have it,
Chef Elizabeth Falkner
1110
00:41:49,740 --> 00:41:51,641
competes in the exotic meat
throw down
1111
00:41:51,675 --> 00:41:54,577
and ends up the leader
of the pack with $10,000.
1112
00:41:54,612 --> 00:41:56,312
You know what, Hunter?
1113
00:41:56,347 --> 00:41:57,580
We'll see these folks
next week...
1114
00:41:57,615 --> 00:41:59,215
- That's right.
- ...on Triple G Delivery.
1115
00:41:59,250 --> 00:42:00,216
- Adios.
- Later.