Some Triple G chefs are impressive right out of the gate.
Everything's cooked beautifully. Everything's great.
[Guy] But stumble before they can cross finish line.
The second half of this thing is gonna be
twice as sloppy and half as fun.
[Guy] So tonight, four chefs
who all finished in second place are back--
[all] For some redemption.
They are in such a hurry for second chance
that I have something special planned for them.
- Tonight, each round's gonna be 20 minutes! - [exclaims]
But there is no playing it safe today.
What I am more concerned about is the time management.
I gotta start cooking.
Get ready for a rush to redemption
right now on Guy's Grocery Games.
So let's meet the chefs who are ready
for their second chance at victory.
Now first up, we have Abbie Greenberg,
an executive chef who narrowly lost our "Eggs-treme" games
because her carbonara with pancetta
wasn't "egg-ceptional" enough.
[sneeringly] Who writes this stuff?
Here she comes!
I was so close to winning the eggs episode.
I made a bomb carbonara that was so tasty and creamy.
But the judges said it wasn't eggy enough.
[Catherine] I don't think that the sauce is living up to
that creaminess that I really wanted.
I won't be making the same mistake twice.
- Nice to see you, chef. - [Abbie] Hello, chef.
- Love the Docs. - Thanks.
Next we have Lindsey Noto
whose baller Bolognese didn't clear the hurdle
thanks to the "Clearance War" whammies.
Last time I was here in Flavortown,
I was so focused on getting those "Clearance War" ingredients in my dish
that I missed completely what the challenge was
when Guy said, "Spicy seafood feast."
Lindsey, unfortunately, that mixture of
coconut, scallop, corn and marshmallow
was just a little bit too sweet.
I don't care what theme or challenge
Guy throws at us this time,
whatever it is, bring it on.
Yeah, those whammies, no fun.
- [Lindsey] No fun at all. - No fun.6
Don't wanna see those again.
Then there's chef Sera Cuni,
who brought her A-game
but exited our "X-Treme ABC" competition
empty-handed.
Last time I was here, I went home on ghost pepper jelly.
And Sera, I got to tell you, right behind.
My team back in North Carolina hasn't let me live it down
and they've even made a meme of me.
[Sera] Over the last year,
I have been cooking food from all over the world.
And I am ready to take on anything Guy throws at me.
[Guy] Nice to see you. Thank you for making it back.
Nice to see you.
And finally, chef Chris Quach,
whose high hopes of becoming the next mayor of Flavortown
were dashed in our "High-Rollers" competition.
I think Flavortown decided to elect a new mayor.
If you don't look good, you don't cook it.
[Guy cackling]
This is going to be a weird night.
[Chris] The dish that sent me home last time when I was here
was a king crab seafood pasta with an 'nduja base sauce.
[Guy] The dish was delicious.
And I think it really came down to
which one was more of a baller dinner.
Now I am here to show I am a real deal baller
and get my pride back.
I think the people have spoken
and Flavortown is demanding a recount.
[laughs heartily]
Anyhow, chefs, welcome back. This is a big deal.
We invited you back to Flavortown market
because you really made an impression on your first appearance.
But we believe that if you came in second
you deserve a second chance, huh?
We have two intense games.
They'll allow you to show us everything that you've got,
and this time, the judges will be scoring your dishes
so you know exactly where you stand
on taste, gameplay, and plating.
Now here's-- Here's where it gets bad.
Unfortunately, two of the chefs
with the lowest score at the end of the first round
will be eliminated. [clicks tongue]
Wow.
But the chef with the highest combined score at the end of both rounds
will be declared the winner and earn the opportunity
to shop Flavortown market for up to 20,000 bucks.
[all cheering]
Now, let's start making something that's very manageable
to push that restart button.
Well, let's make a re-starter.
So you're kind of thinking like an appetizer plus-plus.
But the question is, "Can you conquer your fears?"
I made a list consisting of ingredients
from each one of your dishes that you went home on.
- Eggs, Abbie. - Mm-hmm.
Lindsey, you had marshmallows.
- Right? - [sighs] Here we go.
Ghost peppers.
And last but not least, 'nduja.
So the great thing is
that I have those four ingredients for you right here.
I thought we could just relive this for a moment.
[laughing]
Eggs, marshmallows, ghost pepper jelly, 'nduja.
I have them for you in your stations.
So, let's think about what we can do with this.
Put it in the trash.
- Put it in the trash. - Oh.
[Guy] That's a good answer.
Now, here's what's gonna happen.
You're gonna make this re-starter.
You can shop for anything you want in the store
but you must include two of these
[sarcastically] fantastic ingredients
here in the first round, in your dish.
Here's the great thing.
The two ingredients you don't use in this round,
if you do make it to the next round,
you have to use the other two ingredients in the next dish.
So all four ingredients in two rounds.
We're talking about getting that opportunity
to get right back in the saddle and win.
- Who needs 30 minutes? You sure don't. - [chuckles]
So that's why tonight each round's gonna be 20 minutes.
Ooh.
This is "Grocery Rush."
Twenty minutes to create your re-starter
featuring two of the items on your list.
Unless, you guys want to do this.
We can start with three items in the first round,
then two items in the second round,
and then one item for whoever goes and does the shopping.
[timer ticking]
[ticking continues]
They're not gonna figure.
Clock's ticking.
- [all screaming] - [objects clattering]
[laughing]
[Guy] Oh, my God. That was priceless.
The jump.
- [Sera screams] - [objects clattering]
That was probably one of the best dupes we've had in a while.
[Abbie] This is hard because I have to use two items
from the list of the ingredients
that sent us all home the last time.
On top of that, I only have 20 minutes.
Oh, my gosh.
A re-starter dish for me is something that you want
to crave more for your next plate.
My perfect re-starter is a combination of salty and sweet.
Where is it?
I'm going to make a puffed rice
with caramelized pork shoulder with 'nduja.
I know this re-starter dish is gonna be, kind of, over the top weird,
but I've learned from my mistakes
because I really want that $20,000.
[Guy] These chefs want to come back.
We thought we'd get right to the Road of Redemption quickly.
Double elimination.
Might be a little bit more than they're expecting.
[Chris] All right, all right.
I have to make a re-starter in 20 minutes.
Looking for burrata. Burrata.
When Guy said "re-starter," I was inspired to do a burrata course.
'Cause when I think re-starter,
there's a nice runny mellow cheese.
[Chris] All right.
I went out last time because my pasta wasn't baller enough.
So I gotta make sure that this burrata is real baller,
in the style of spring,
with the soft boiled egg, ghost pepper jelly and salsa verde.
[Chris] Mint.
Flavortown salad bar. You want some beet salad?
- Shrimp salad? - No salad this round.
Being back in Flavortown is great.
But I've been going over that loss now for over a year.
This is it.
My chance to prove that I am one of the best chef's in the country.
I gotta start cooking.
Anybody come over and get some delicious salad bar offerings--
I guess nobody wants calamari salad and marshmallows.
I have 20 minutes to redeem myself.
When I think of a re-starter, I love to start my meal with a salad.
Bacon, bacon, bacon.
So I'm thinking, poached egg salad with red onions.
Onions, onions, onions.
Crispy bacon and black berries
with ghost pepper jelly vinaigrette.
Goat cheese, that's what I'm looking for.
This isn't just a salad, it's a redemption salad.
[cart jangling]
Flavortown salad bar. Could I get you anything?
- Maybe next time. - Maybe next time. All right.
Ultimately, a flat bread screams appetizer and starter to me.
Pizza dough, pizza dough.
I feel like this is a perfect opportunity
for me to put all of the ingredients
on one vehicle in 20 minutes.
Thinking about finding a way to incorporate the marshmallows
into a cheese sauce for my flat bread.
Some Brie.
It's so awesome to be back in Flavortown,
but at the end of the day everyone's got something to prove.
[Guy] Sixteen minutes! 16 left.
So here to help me give these chefs a second chance
are some first class judges.
We have the James Beard award winning
pioneer of California cuisine,
the one and only OG himself,
chef Jonathan Waxman.
Looking dapper, sir. Wonderful to have you.
Acclaimed restauranteur, cookbook author, and fierce competitor
the one and only "Where's my mohawk?"...
...shenanigans, Chef Brian Malarkey.
Award winning restauranteur who is the big winner
of the tournament of champions.
- [crowd cheering] - Congratulations, Maneet.
On her second try, the one and only, chef Maneet Chauhan.
[Guy] Where's your mohawk?
Right here.
Yeah, she knows about second chances.
Any one of these four ingredients concern you?
The marshmallows are the ones that scare me for a savory appetizer.
What do you mean, shenanigans?
- You take marshmallows and make fondue with it. - [laughing]
Double elim is tough.
[Brian] There is no playing it safe today
because two out of the four
are not making it even to the finale of this one.
That to me is the hardest thing.
I am not putting any money on anything.
[Guy] Sixteen minutes. 16 left!
[Brian] This is redemption.
These people are all back here for as second shot at this. This is fantastic.
What I am concerned about is the time management.
Twenty minutes to shop, and to cook,
and to make different components
to have a composed appetizer.
I'm concerned about that.
These folks wanted a second chance
and we gave them a real whammy.
Oops! [sighs]
[Abbie] For my re-starter, I am going to make
a puffed rice with caramelized pork shoulder with 'nduja.
'Nduja is very similar to chorizo.
So it's like a ground pork.
One of my favorite appetizers is bacon wrapped dates.
I want to recreate that same profile of flavor.
- [Guy] The marshmallow's going on. - [Abbie] Yeah.
- [Guy] So you get the sweet of the marshmallow. - Marshmallow.
You got the meaty texture coming from pork.
- And then some 'nduja that adds the spice. - Yes.
The crunchiness from the serial,
and then a little dipping sauce
- of the pepper jelly. - Correct.
It's probably one of the weirder things I've heard of
- but it sounds actually delicious. - [Abbie chuckles]
- [Guy] Chris? - Yes, sir.
What's on the menu, buddy?
I think, you know, first courses ought to be cheese.
So I am doing a burrata with lot of spring vegetables.
Salsa verde.
Okay. And then how about we talk about the elephant in the room?
Which one of these four delicious opportunities are you going to apply?
[Chris] I think, this round, I am going to go with the ghost pepper jam,
- and eggs. - [Guy] Okay.
[Guy] Fifteen minutes!
The perfect re-starter gets your saliva flowing for your following courses.
Plus, I only have 20 minutes. I have to keep it simple.
I start up my pine nut covered in olive oil.
Being sure to constantly stir them
so they don't burn on the bottom.
Pine nuts are toasting, my eggs are boiling.
Let me start on my peas.
I have a lot to prove.
The rest of the chefs lost their episodes
in a really close manner, so they are all really competitive.
But so am I.
[Guy] All right, chef, what's your game plan?
Oh, just getting some crispy bacon going.
I'm gonna make a little salad with a poached egg on top.
- Salad for the starter? Okay. - Yep.
What ingredients are you using?
[Sera] Eggs, ghost pepper.
Salad with a poached egg?
- With a poached egg. - I've never had that.
- Going French. - French?
- I know you don't like eggs. - I don't like eggs.
That's probably why I've never had that. Okay, good talk.
[Sera] I think I'm gonna drop these in the fryer.
Now, I'll make a vinaigrette.
While my bacon is in the fryer,
I am gonna work on my ghost pepper jelly vinaigrette.
I put in red wine vinegar,
a little bit of heat and a little of the 'nduja.
Last time I was here, I was sitting in this exact chair.
And I went, "Ah!"
Come on, Sera!
"Get it together, Sera."
And my whole team has taken that
and used it as a meme whenever we make mistakes.
We're all here for redemption, but I want it the most.
All right.
[Lindsey] Well, I am gonna try this 'nduja.
I've no idea what this is. I've never tasted it before.
Can I eat this raw? Does anybody know? Is it raw?
I know nothing about 'nduja.
[Lindsey] Okay.
It's delicious.
It tastes like very spicy, salty meat.
Here we go.
It looks as if it's going to be perfect to spread on top of the flat bread.
All right.
All right, chef, what's your game plan?
I am gonna make a flat bread.
I really like that--
How do you say it? "Nouji? Naaj?"
- 'N-duja. - "Do-ya."
- "Do-yo" want some more? - "Do-ya" want to win?
- Okay. - Yes, sir.
We are going for it.
This isn't working the way I want it to.
So I'm taking it and placing it in just little chunks,
and getting it spread out as much as I possibly can.
So I decided that I'm gonna put the pizza dough in the oven
and par bake it so I can work on my cheese sauce.
[Guy] Eight minute! Eight to go!
This is marshmallow.
[Guy] Is that the right ratio of marshmallow to cereal?
I am just using it as a binder.
- Can I try it? - Yes, sir.
[Abbie] Sorry.
[chuckles] It's actually really good.
It's the puffy rice treat you get
with the marshmallow, but savory.
Only in Flavortown market, folks.
The last thing I'm working on is the sauce.
Ghost pepper is one of the spiciest peppers that's known to men.
So the creme fraiche will cut down
the spiciness of the ghost pepper jelly.
I know I only have to use two ingredients,
but I end up using three
because I really wanted to showcase
what I can do with all these ingredients.
Six and a half minutes! Six and a half minutes, chefs!
Now I have to start on my salsa verde.
This is a bunch of herbs.
Mint, parsley, basil.
I add salt, olive oil, and lemon zest.
As well as a few fillets of anchovies.
I add some ghost pepper jelly.
Not bad for 20 minutes.
[Guy] Five and a half minutes! Five and a half.
[Sera] Lettuce.
Now I'm gonna work on the base of my salad.
Oh, I'm a little messy today.
What am I saying? I am always messy.
In my salad, I am going to put red onions, black berries,
and mix my salad with ghost pepper jelly vinaigrette.
- [clanking] - Now it's time to poach my eggs,
so I'm gonna put a little red wine vinegar in it
and drop my eggs nice and slowly.
[Guy] You've got the eggs and...
[Sera] And pepper jelly.
[Guy] And the ghost pepper jelly.
Going right after it, are ya?
- [Sera] Yeah. - Okay.
Oh, I hate you, marshmallows.
So, the next thing I need to work on is these dreaded marshmallows.
Last time the marshmallows were the ingredient that I was super scared of.
And now these marshmallows are back to haunt me.
That was her Achilles' tendon here,
and that's what sent her home.
[Lindsey] I'm gonna make a cheese sauce with these marshmallows.
So, I cook them down with a little bit of butter and fresh Brie.
To balance out the sweet notes of the marshmallows.
Marshmallows. Thanks, Guy, I appreciate it.
Now that the Brie is completely melted down
in my marshmallow, cheese sauce,
I'm ready to drizzle it over the top of the pizza.
What a weird ingredient.
I'm gonna put this flatbread on the grill,
and at least get a good, nice crusty bottom for the flatbread
to present to the judges.
[Guy] Two minutes, chefs. Two minutes to go.
This is extremely cutthroat today.
There's, I mean, two out of the four are going home right now.
This is a hard, hard way, to start the competition.
[Abbie] First I am smearing on the plate the creme fraiche
and the ghost pepper chili combo.
And then I top it with some micro cilantro for freshness.
And then I sprinkle my bacon 'nduja rice puff.
I am really confident about this dish.
But I was really confident the last time,
but I was sent home.
[Chris] First, my burrata goes right on the plate.
Then, my soft-boiled egg right on top of the burrata.
And then I put the peas and salsa verde over everything.
I know the flavors are gonna be enough to redeem myself.
There won't be a close call this time.
[Sera] I lay my ghost pepper jelly dressed salad onto the plate.
Add some crispy bacon. Everybody loves bacon.
A little goat cheese.
Last thing I do is place my beautifully poached egg.
[Guy] 20 seconds.
[Lindsey] First, I plate my flatbread.
Next, I add my dressed arugula salad, right on top.
[Guy] Three, two, one.
[Lindsey] This is wild.
That's it, chefs. Stop working.
[exhales deeply]
[Guy] All right, chefs.
Let's find out whose re-starter comes in first.
Let's take it to the judges. Right this way.
Judges, this is game one of Triple G redemption.
We played ourselves a little Grocery Rush
to see who is going to go home first.
Two chefs to be eliminated, here in the first round.
Up first, chef Sera.
So for my reboot I did a poached egg with crispy bacon.
Red onions, blackberries,
goat cheese, and then I made a ghost pepper yuzu vinaigrette.
Malarkey, we went through a whole round of Triple G Delivery with you,
with you rocking the mohawk at home.
Did your kids cut your hair?
[laughing]
[screeches]
And now you show up with this Forbes magazine look.
The wife hid my clippers. [chuckles]
Hey Sera, I think the gameplay is absolutely amazing.
The egg is perfectly cooked. I love a good, runny yolk.
Very nicely done on that one.
The yuzu, ghost pepper is very subtle.
The bacon is beautiful, crispy.
I love the balance of sweet, spicy, salty, tart.
[Jonathan] I think it's really well done.
If I had one quibble, the greens are cut a little bit clumsily.
Thank you very much. Up next, chef Abbie.
So, I'm calling this dish a puffed rice
with caramelized pork shoulder bacon with the 'nduja.
And then in the bottom it has creme fraiche
and a mix of ghost pepper jelly with the sauce,
and then, I put fresh cilantro on top.
[Guy] You used three items.
I did.
So, had she used all four,
she could have used any two in the second...
Very interesting. I've never seen that game play.
You still have to use two in the next round, if you go on.
But good gameplay.
This seems like a shenanigans dish to me.
This is so good.
[all laughing]
I'm getting it. We are happy.
I was watching you make this,
I thought it was just going to be this big, giant sweet bomb.
But the fact that you put so much of that
ghost pepper jelly into that creme fraiche
really kind of lifts it up.
What I love is the texture.
You know that crunchiness and then followed by the creme fraiche,
which gives you the perception that it's going to be cooling,
but because of the ghost pepper jelly, it is spicy.
I think, that is... It's inspired.
You know, Abbie,
I can sense your personality in this dish.
You like to put fun in your food.
And that, to me, is everything.
I do think that there is too much of the microgreens.
Thank you.
All right, chef Lindsey.
So, for my re-starter dish for you today, chefs,
I've made an 'nduja flatbread
with a marshmallow and Brie cheese sauce
topped with a little fresh arugula salad.
Lindsey, great idea.
I think it was really smart given the 20 minutes.
The Brie and the marshmallow combination, wow!
In Italy, it's normal to have 'nduja with cheese.
- You channeled that. You did a good job with that. - Thank you.
My one concern is that the bottom is very, very nice and toasted
and the top's a little less toasted.
Had it been a little bit crispier and crunchier
for that contrast in texture, would have been really on point.
Thank you.
Not to be outdone, Chef Chris.
Judges, for my re-starter, I presented burrata
in the style of spring.
So, there's spring peas, some charred alliums,
some fresh herbs, mint, basil and parsley
and some anchovies as a classic Remoulade.
And then, what's better than a runny egg yolk on top?
Chris, I can see your talent, your creativity.
The dish is just absolutely gorgeous to look at.
The ghost pepper jelly is very well incorporated
along with the salsa. I think that is delicious.
The pine nuts, I think, are a great touch.
Chris's egg is perfect. You nailed it.
But you have a pillow of burrata here, dude.
That just kind of overwhelms the whole dish.
Thank you.
Fantastic. Wasn't that a rush?
Twenty minutes of fun.
The judges are going to argue, deliberate, consider, score,
and all of the above.
Gotta send you back to the kitchens,
and unfortunately when you come back,
two of you will be checking out.
All right, judges, Let's talk about Sera.
The poached egg salad.
[Brian] Absolutely amazing taste.
I love the flavors of it.
I wish I would have gotten a little bit more heat from the ghost pepper,
but great flavors.
[Guy] Let's talk about Abbie.
[Jonathan] Great job of improvisation with really, kind of, crazy ingredients.
I didn't think it can get better than that.
Lindsey, flatbread.
In terms of gameplay, Lindsey did a great job.
It did lack the finesse on the cooking of the flatbread.
Last but not least, chef Chris' burrata.
Taste was good
until you dug into that massive amount of burrata.
All right, judges, thank you very much.
Let's get the scores totaled, post it to the board,
and lets' bring the chefs back in.
Judges, thank you. Chefs, two of you are gonna be sent home.
And that's tough.
So, it all comes down to the final scores. Let's check out the results.
Abbie.
Gameplay, 18, taste, 17,
plating, eight, for a total of 43. Nice score.
Lindsey, let's take a look.
Flatbread.
Gameplay, 15, taste, 15,
plating, six, score of 36.
Sera, you got to beat a 36.
Gameplay, 16,
taste, 15, one point ahead of Lindsey so far.
And plating of seven for a score of 38.
That puts Lindsey as our first departure.
And Chris, you got to beat a 38 to stay in the game, buddy.
Chris, gameplay, 15,
taste, 15. Better be more than an eight.
Six, 36.
Wow, two 36s.
Lindsey and Chris, we invited you back for redemption.
I'm sorry it didn't happen. I think you both kind of got caught up.
- Chris and Lindsey, thank you. - [Chris] Thank you.
Sometimes they say "Less is more" but I tried to give it all I could.
[Lindsey] I'm a little defeated, a little disappointed.
I'd love another chance at redemption. I mean, third time's a charm, right?
Well, folks, what we have here
is a little North Carolina versus a little North California.
Northern California, but just sounded cooler saying both "North".
This round will determine who gets sweet redemption.
Plus, you get to shop Flavortown for up to 20,000 bucks.
So, to seal the deal
and prove you're a winner, what does a winner make?
- Dinner. - Winner does make dinner.
There's something that I say all the time on Triple D.
- Chicken. - Chicken dinner.
- I want a... - Chicken dinner.
Right, close. Come on, work with me now.
[both] Winner, winner, chicken dinner.
I want a winner, winner, chicken dinner.
They knew it. You just shout it out when you know the answer.
All right. I want you to make a dish
that really expresses your culinary powers
because this is Express Lane. That's right.
You have to check your cart through the express lane right over here.
Let's bring out our express lane attendee.
He has been doing so many different jobs.
We used to put Hunter out in the parking lot just to collect the carts.
- And now... - I used to sweep.
Okay, I used to restack the shelves.
The deli, the salad bar. I mean...
He has a different apron for every job.
I have about 15 aprons.
So, what you're gonna do is you are gonna check your cart through the express lane
where Hunter will be there to enforce a strict,
strict ten ingredient limit.
Now, you already have the two ingredients that you must use
from the beginning of these shenanigans.
That means you get to shop for an extra eight.
Remember, we're still playing grocery rush.
You have 20 minutes to create a winner, winner, chicken dinner.
- Any questions? - No.
Oh, Abbie, by the way, I know you did use three
of your must-use ingredients.
- You still have to use two more in this round. - Got it.
- Only one left. - Only four, right?
It goes off.
[chuckles] Didn't he say "Go"?
Why did you guys stop?
He said, "Three, two, one."
[Abbie] Oh, my gosh. Oh, my gosh!
Again, 20 minutes to make a dinner.
- Okay. - It's very challenging.
Because I know it takes a while for a chicken to cook.
So, when I hear "Winner, winner, chicken dinner"
I think of a fabulous fried chicken.
Where's the Panko?
I'm only allowed ten ingredients
and two of them will be from the redemption list.
So, Abbie used three items in the first round.
So, the one item she has to use is egg.
But because she used three items in the first round
any one of those three could be the other one
that she uses with the egg.
And incidentally, a key advantage I don't think anybody saw coming.
I didn't.
Cilantro.
I know the egg yolks will serve as a sauce to this fried chicken
since my ingredients are very limited.
And 'nduja worked for me the last round,
so I think I'm gonna bring it back again.
Oh, checkout.
That's four, five, six,
- seven and eight. - Awesome.
- Have a great day. - I, um...
- I am done. - You're good, you're good. Go, go, go!
Chicken, chicken, chicken, chicken.
I have 20 minutes to make a winner winner chicken dinner
and I can only use eight items.
I'm going bold. I'm gonna use chicken livers.
It's a perfect salad food and you can fry it up really quick.
This is gonna be hard 'cause I have to use marshmallows and 'nduja.
I'm thinking with the marshmallows, I can make a sauce out of them.
Melt them down, put something spicy in there.
So, I'm gonna make fried chicken liver tacos
with a spicy marshmallow sauce.
- [Hunter] And how was your shopping experience today? - Good.
Tacos are a great idea for dinner. Who doesn't love a taco?
I'm behind five points, and I gotta come out big and bold.
Seven and eight. Good luck.
I could so crush this right now.
How much to throw this at my dad right now?
I could use all the ingredients, I could use all four.
- I can do it. - But I'd only get fired from this job.
I would fold my marshmallows into my mac 'n' cheese.
I would take the 'nduja and cook the chicken in that.
And then, bread it and fry it.
And then, I would make a hot pepper jelly sauce over the top
and use the egg to batter the chicken.
I would crush this right now. [grunts]
[grunts] I wanna do this so bad.
I can't pass this up.
[Guy] Fifteen minutes! Fifteen left.
Oh, my gosh. Look at this. Guy cannot help himself.
He has taken his own kitchen.
- Yes! - Winner winner chicken dinner
in Flavortown.
[Hunter] Uh, sir, you may be shoplifting.
I'm gonna need to count here, okay?
That's one, two, three, four,
five, six, seven, eight,
and I'm sorry, that's nine.
Ah, okay, great. You have that back.
- Thank you. I'll take this home. - Okay.
All right, so, I'm gonna go with fried chicken.
Pounding this out a little bit will help these cook a lot faster.
So, this is gonna be my batter.
'Nduja, the egg, the cream.
Gonna drench my chicken in this.
Into some Panko.
[Abbie] I feel really nervous
because I know I'm only working with 20 minutes
to make a fabulous winner winner chicken dinner.
I'm making chicken Bolognese.
First, I'm gonna get started on my chicken
'cause I know it's gonna take a while to cook.
So, I'm gonna cut it in half so it cooks faster.
I wanna showcase this egg because I went home in an egg challenge last time.
So, I'm gonna use them two ways. First, I'm gonna use it as a binder
with my breading for my fried chicken.
So I put it in the fryer.
And the next step, I want this fried egg
to create some sort of a sauce on this fried chicken.
The egg yolk will create a lot of creaminess, texture.
I really wanna make sure that Guy knows that I'm here and I'm making a comeback
using his favorite ingredient, eggs.
How're you doing over there, Abbie?
- Good. How are you? - I'm doing all right.
[Abbie] Awesome.
For my winner winner chicken dinner,
I'm gonna make fried chicken liver tacos.
I can only use eight items,
so I'm going to rely on my pantry
for this fried chicken liver.
I got a little flour, I seasoned it up with
some paprika, cayenne and cumin.
Being in the south, we love our chicken livers.
Usually with, uh, not marshmallows, that's for sure.
Now, I'm gonna work on my spicy marshmallow sauce.
Marshmallows.
First thing I do is, I get marshmallows melting in a pan
with some sambal and some Mexican crema.
Put a little crema, cut a little of the sweetness.
We'll see if it works.
Over the last year, I've been spending a lot of time
with my niece and nephew.
If I win today, my wife Susan and I
are going to take my niece and nephew
to that big theme park with the mouse.
Who would've thought marshmallows?
You know what's really bad?
Is coming in second place in a competition.
You know what's worse than that?
Coming in second place two times in a row.
[Guy] Seven minutes, seven to go!
[Abbie] So while the chicken is frying,
I started cooking my 'nduja.
I just wanna highlight the 'nduja by itself,
so I just added oil and pan sear it.
Lastly, I need to work on my chimichurri sauce.
I'm throwing fresh cilantro, fresh garlic, red wine vinegar
olive oil in the blender.
It's vibrant. It's gonna bring life to my dish.
I need to put out a really good dish to win this comeback
because my plan last time was to go on a trip with my son.
Take him to this amazing culinary journey,
and I wanna win today so we can
actually finally take that t rip together.
And I just want him to be proud of me.
We got a GOAT contestant over here coming up late.
- Oh, my Gosh. - It's the egg-man.
[Guy] This is the mac 'n' cheese mix.
Cream, done.
Then I get some marshmallows in there.
The 'nduja is gonna go in here as well.
Need some of that savory to fight off some of that sweetness.
Pepper Jelly.
So pepper jelly and wing sauce together there.
It's gonna go over the top.
- [Hunter] How're you doing? - Fantastic, bud.
So you're using all four ingredients.
- I wanted to use all four. - In one round?
And this is the wing sauce here.
- I wanna try some of that. - [Guy] Okay.
Am I missing anything?
- [exclaims] - Huh? Is that money or what?
Yes, please. You should bottle that up.
All right, Dad. Four and a half minutes You got this.
Cut my red onions and I put a little quick pickle on them.
I'm thinking I'll make some pickled red onions
'cause I love something pickled on my tacos.
Make a little salad for my tacos.
I still have to use this 'nduja
and I'm gonna treat it like a chorizo.
I get my 'nduja in the pan with some olive oil and get it nice and crispy.
The 'nduja from the redemption list
is gonna cut into spicy marshmallow sauce.
Abbie is a fierce competitor.
I'm down by five points and I gotta come out strong.
Pasta now dropped into this mac 'n' cheese.
Mac 'n' cheese marshmallow 'nduja on a nice black plate.
Yeah, it's ready because I pounded it thin.
Put that chicken right on top of that mac 'n' cheese.
Here comes the wing sauce with the red pepper jelly.
[Maneet] Holy cow.
- Oh, oh, oh, oh. - Oh, my God.
- Whoa. - Whoa.
- So... - Oh, no, you didn't.
Oh, my God. That looks amazing.
[Guy] What you have is an 'nduja marshmallow cheddar mac 'n' cheese
with an 'nduja cream egg-battered fried chicken
with a pepper jelly hot sauce Nashville drizzle.
Oh, my God. Welcome to Flavortown.
It is a very "Welcome to Flavortown" type dish.
[Troy] Nailed it. The sweet heat on that is amazing.
[Maneet] Amazing.
That's all I want.
- Delicious. - Job here is done.
Wow.
It's not everyday that Guy comes and make you lunch like that.
[Guy] Sixty seconds!
[Abbie] So, I pulled my chicken out of the fryer,
it's looking golden brown.
I just hope that it's not overcooked.
First, I'm gonna lay down my bright, fresh chimichurri sauce
and I have my baby arugula rainbow cauliflower salad.
And then I put my fried chicken on top
and I'm gonna top it with my hard-fried, creamy egg.
And I finish the plate with my rendered 'nduja.
[Sera] Now it's time to de-liver these chicken liver tacos.
I get my grilled tortillas into the taco holder.
Add my crispy 'nduja from my redemption list.
I place two perfectly fried chicken livers down,
drizzle some of the spicy marshmallow sauce,
add the pickled onions with the radishes.
All right.
I feel like I redeemed myself with those chicken livers.
[Guy] Three, two, one.
That's it!
Wow.
It's time to find out where your winner winner chicken dinner dish ends up.
What will be the pecking order?
Let's take it to the judges, right this way.
All right, judges. This is it.
A little express lane here for the chefs.
They had to make a winner winner chicken dinner
using only ten items,
and two of those items had already been pre-determined.
First up, chef Abbie.
You had eggs then any of the other three you wanted
because you used three in the first round.
Very interesting gameplay by the way.
Chef Abbie, what do you got for us?
For my winner winner chicken dinner,
I made a chicken Milanese
with a baby arugula salad,
and then a chimichurri sauce.
Did a hard fry on the egg,
and then a crispy pan fry on the ' nduja.
- Have you worked with 'nduja before? - No.
And do you want to again?
[Abbie chuckles]
And do you want-- Thank you. Is this on?
Abbie, this is absolutely a gorgeous, gorgeous chicken dinner.
Egg cooked so perfectly.
I was gonna say it was a little under-seasoned
until you get to the 'nduja and then all of a sudden you're like,
"There's all my salt."
You got all these colorful ingredients.
You got your colored cauliflower, you got the arugula.
I really wish that you hadn't cut the chicken
because that has made the chicken dry.
If you would have just let it just sit for some time,
the carry-over heat would have cooked it through
- while it was still succulent. - Thank you, chef.
Up next, not to be out-done, Chef Sera.
- Tell us about the tacos. - Who doesn't love tacos?
I took fried chicken livers, marshmallow in hot sauce
with a little Mexican crema
and then I crisped up the 'nduja,
and then I made a little quick pickle on the red onions and the radishes
with a little spicy microgreens.
[Maneet] Sera, you came into this round
a couple of points short, right?
And you knew that you had to take big risks.
Go big or go home.
Boy, did that pay off very well.
In terms of flavor, this is amazing.
Marshmallow, crema right on top.
I mean, like, I think that should be a regular thing right now.
I absolutely love it.
The cook on the chicken liver is amazing.
The chicken liver is bold and you have to be bold right now.
But it's not really a dinner for me.
If you had tacos,
typically, you'd have rice or beans or some other to accompany it
to make that a dinner dish.
But that being said, the flavors are spectacular.
Thank you, chef.
Well, there you have it.
In your redemption tour, the judges need to argue and deliberate,
come up with a score, we'll post it to the board.
We're gonna send the two chefs back to the kitchen.
We'll call you when we have a decision.
- Thank you very much. - Thank you.
All right, let's talk about this. Let's go with Abbie first.
- Gameplay. - Oh, so well done.
I mean, you can't cook an egg any more perfect than that.
Chicken was overcooked and she should be penalized for that.
Is it gonna be enough? I don't know.
Let's talk about Sera. The chicken liver taco.
With Sera, game play I think was solid.
The way she utilized both the ingredients,
the marshmallows and 'nduja were inspired.
Like, I think that sauce is something that I could eat a lot of.
[Guy] But in gameplay, was it a chicken dinner?
All right. Let's total them up.
Chefs, you're in the finals again.
The winner of the Triple G Rushed Redemption.
Let's take a look. Chef Sera,
you are in the bottom right now, 38 points to 43.
Dragging by five points. Let's take a look.
Fifteen in gameplay.
Eighteen in taste.
Eight in plating.
Total of 41.
Nice job for a total of 79.
Need to do better than a 36, Abbie.
Seventeen in gameplay.
Sixteen in taste.
Eight in plating.
For A total of 41.
84's your score. Congratulations Abbie!
- [judges whooping] - Oh, my God.
Thank you, chefs.
Sera, you came back in, you got to the finals again, won't be your last time.
- Thank you very much, chef Sera. - Thank you, chef.
I didn't win. I feel like I redeemed myself.
I'll be back. This isn't the last you'll see of me.
Well, ladies and gentlemen,
shaking your loss from over a year ago
and actually winning this round with what took her out last time.
She did egg-ceptional!
Give it up for the Triple G Rushed Redemption.
- Give it up for chef Abbie. - [all clapping]
All right, you wanna make some cash?
Let's do it.
All right, chef.
We got $20,000 floating around the store and I got a big check
behind the door, which is instant cash.
Anywhere between 10 and $20,000.
On here, we have a new game called Price Spree.
Price Spree is where I would read of an example of something,
you have to run and go find that item and put it in the basket.
You put it in the basket, you're gonna get $4,000.
- Wow. - You get five of them, you get 20,000 bucks.
Okay.
- You gotta do it in 90 seconds. - Whoa.
Question is, do you wanna play Price Spree
or do you wanna take the check that's anywhere between 10
- and $20,000. sitting behind closed doors. - Oh, my gosh.
You think try the shop?
Oh, no, no, no, no. I'm scared to death of the shop.
Why don't we do this?
Why don't we have chef Shenanigans come over and do the shop with you?
- [chuckling] I'll do it. - Oh.
- [all laughing] - Come on over here.
Am I gonna owe her money if I mess this up?
[Guy] There you go.
Gotta stick together.
- You push, I grab. - Yeah, yeah, yeah.
Do you want to put him in the basket?
Yeah, I would actually like that.
You get in the basket and she pushes you around,
- I'll give you $4,000 right now. - Oh my gosh.
- Do it. Do it. - Do it. Get in there.
- I'll do it.
- I'll push you. - [laughing]
- [Abbie laughs] Okay. - Okay.
This is good.
All right, chefs. Here we go. It's a tag team effort.
[laughing loudly]
We have completely lost our minds.
You're going in three, two, one, go!
- [Sera screaming] - Go to the light, go to the light.
- You're doing great. - Seriously, that's insane.
- Our least expensive citrus at only 16 cents each. - Go, go, go.
Go, go, go, go, go. Limes. Limes. Limes.
Citrus can be right here. Got a lime.
- 60 cents coming coming. I got it, go! - You got it?
It's a lime. That's 4,000 right there.
Our most expensive steak at 29.99 a pack.
- Yo yo, faster, faster. - [Guy] 45 seconds. 45.
- [Guy] At 29.99 a pack. - Okay, do you want me to risk it?
- 29.99? - 29.99 a pack.
[Abbie] Here, found it!
- All right. - [exclaims] Yes! 12,000.
Our least expensive mustard at $1.69 a jar.
Condiments. Condiments.
I was brought back to show what I can do
and I really wanna take my son on this culinary journey.
[Guy] Thirty seconds.
- 1.69, what do you see? - Come on, guys. Come on. Come on. Let's go!
- I see 1.79, 1.69. I got it! - [Abbie screaming] 1.69!
- All right. Our most expensive artisan buns at 6.72 for 4. - Go, go, go. Yeah, yeah!
- Yeah, yeah, yeah! - [Guy] Fifteen seconds.
Take a right. Take a right. Take a right. Take a right.
[both screaming]
- [Guy] Ten seconds. - Okay, at what price? 6.72.
- Four bottles. Four bottles. - [Guy] 6.72.
- Five, four. - Four bottles. 6.72.
- 6.72. Three, two. - [both exclaiming]
- One. Stop! - We got it.
All right.
I have 20,000.
They won 20,000 dollars. How's that for a winner winner chicken dinner?
See you next week on Grocery Games. Adios!