You know, when I'm not running around the new market,
I'm rolling out across the country looking for America's greatest...
Diners, Drive-Ins and Dives.
And the greatest thing about trying food all over the country
is I actually get to taste flavors from all over the world.
Korean...
[both] Philly cheesesteak.
Two goat lunches.
[Guy] You are the Jamaican ambassador.
[Fernando] What we're making today is feijoada.
You feel transported to Brazil.
I fell in love with all of those
incredible international dishes,
so tonight, I've invited four DDD chefs
to cook their cultural cuisine right here in Flavortown Market.
Best Jamaican meatloaf ever made.
[Guy] And in honor of this special event, we've dubbed the joint
"Flavortown World Market."
[woman] Only Guy would make you do something like this.
Okay, thank you.
It's DDD: International right now on Guy's Grocery Games.
All right, let's meet our international DDD chefs.
[Guy] Now first up, we have the Korean American chef,
whose Chicago-based bopNgrill has blown up since we visited...
There is nothin' about that I don't like.
Give it up for Will Song!
I make Korean food accessible to the people of Chicago.
Showcasing Korean American fusion,
it's what brought Guy to my restaurant.
Wow, that exceeded what my expectations were gonna be.
It is in the top best burgers I've ever had.
And it's now time to show Triple G my addictive Korean flavors.
There's no to-go bag, no?
-No, not yet. -[groans]
Killing me. Next up,
chef-owner of Carena's Jamaican Grille,
where her food is loved by Virginia locals,
give it up for Carena Ives!
[Carena] DDD was an amazing experience.
[Guy] You are the Jamaican ambassador. I'm gonna get you
-a little flag to put out in front of your car. -[laughs]
-[Carena] All right. -[Guy] Outstanding.
My Jamaican cooking, people travel distances for,
and we have multiple locations,
and a dedicated following of locals.
I'm so excited to be competing in Flavortown,
and I cannot believe I'm here.
[Guy] Any to-go food?
-What's going on, man? -Any to-go? Nah? No to-go food? No?
Not just this second.
[sighs]
This guy's got me hooked up.
[Guy] Baller chef, serving up authentic Brazilian dishes
from his Boteco food truck in Austin, Texas,
Fernando Marri!
[Fernando] Being on DDD was incredible.
It changed my life.
What Guy liked the most about our food
was the depth of flavor.
Little truck, big flavor!
[Fernando] There's not a day that goes by
that somebody won't stop me and ask me about the show,
or a customer will say, "Oh, we drove three hours
"just to see you, 'cause we saw you on TV." I love it.
Rollin' in, big bag of goods...
-Long time, no see! -Dude. No food.
And finally, there's Pakistani chef,
whose Arizona-based Curry Corner
was a DDD visit to remember!
Give it up for Farah Khalid!
[Farah] On DDD,
Guy was telling me that he loved tandoori chicken tikka.
After that show, we were so busy.
And my kids told me, "Mom, your dream comes true."
Farah's got me hooked up.
Good to see you!
Yes, you too! No, nobody brought any food.
[Guy] Welcome, chefs!
I will say I'm a bit disappointed.
I figured, after all the DDD love,
that there would be to-go bags. I mean, come on!
Well, just so you know, it might get real down and dirty now.
We're talkin' about a multi-national group here,
so today, it is gonna become Flavortown World Market.
I like it! Absolutely!
We have two very intense challenges
that will showcase your cuisine and test your culinary cred to the max.
Unfortunately, the chef with the lowest-scoring dish
at the end of the first round will be checking out.
But the chef with the highest combined score at the end of both rounds
will get a chance to shop at Flavortown World Market
for up to 20,000...
whatever denomination comes from your country.
Just hope it's as strong as the dollar, I don't know.
For your first challenge,
I want you to give the judges
an international diner favorite.
I want you to make a diner dish
and put your cultural spin on it.
Oh, dear God.
Don't worry, it's gonna get a lot worse.
[Guy] Hunter! [claps]
Let's go! Bring that thing in!
Let's go, we're gonna get started!
Put your own spin on it, get it?
[Hunter] 'Cause it spins.
All right, so let's take a look at some of these diner dishes.
Chicken parmesan, bacon cheeseburger,
mac n' cheese,
meatloaf and mashed potatoes,
lasagna.
Hunter, go ahead and fold these up,
and I'm gonna spin this.
Ladies, I'm gonna let you go first.
You're gonna pick the item,
and then you're gonna put your country's cultural spin on that dish.
-Okay. -[Guy] All right, so here we go!
Let's go, Farah, you, I'm gonna let you pick first.
-Stop. -There you go.
She's so excited.
-Lasagna! -[Guy] There you go.
Carena.
-[Carena] Uh, stop. -[Guy] This is gonna be awesome.
[Hunter] It's okay. What do you got?
[Guy and Carena] Meatloaf and mashed potatoes.
[Guy] Nando!
[Guy and Hunter] Mac n' cheese!
Will, left or right?
Left.
Hunter?
[Will chuckles]
That old Korean bacon cheeseburger everybody loves!
You have 30 minutes to create an international diner dish,
combining your world cuisine
with the diner favorite that you picked out.
I think three of you look like you're a little shaky.
Maybe two of 'em.
Which two, do you think?
I think he's the one that's gonna go.
[Hunter] Yeah, you're probably right.
He might be the one that goes.
Go! Go, go!
-Oh, go! -[all exclaiming]
They're sharp on DDD, maybe not so much on Triple G.
I have to make an international diner's favorite.
We're doing some taco mac n' cheese...
[Fernando] Mac n' cheese...
Certainly not Brazilian.
In 30 years of my existence,
I have never made mac n' cheese.
But if I have to do mac n' cheese,
I'm gonna pair it with the things that I'm used to.
[Fernando muttering]
I'm really good at making pork belly.
Guy's had my pork belly before.
[Guy] If the only thing you served in this truck
was that pork, with that guava paste,
you had me at hello. That is ridonkulous.
[Fernando] What goes well with pork belly?
Guava.
I go and get some yuca,
the most important root vegetable in Brazil.
I also wanted to give some vivid, bright acid flavors to the dish,
so I'm grabbing all the ingredients for the chimichurri.
[Fernando speaks Portuguese]
Garlic...
[Carena] Meatloaf and mashed potatoes
are found nowhere on the island of Jamaica.
Absolutely nowhere.
Mind you, there are no diner on the island of Jamaica.
Zero. None.
What's the predominant spice that you're gonna use?
-I am going with a little bit of jerk. -Okay.
[Carena] I'm makin' jerk meatloaf.
Little bit of prepared jerk...
For the mashed potatoes, I'm gonna switch it to sweet potato,
which is popular on the island.
And it would not be Jamaica without coconut milk.
In Jamaican cooking, we do use a lot of vegetables,
but for this challenge, I wanted something that was a diner staple,
so I grabbed green beans.
I know diners, I haven't eaten in one in years,
but I think I can figure this out.
Um, I'm looking for a lasagna strip...
I have to make lasagna in a Pakistani way.
Lasagna...
I want the meat, cheese...
Sauce...
-Are there noodles in Pakistani food? -Yeah!
So it's just a big noodle now.
Yeah, yeah, it's a big noodle.
To make this lasagna Pakistani,
I grab eggplant, that's very popular in Pakistan,
I'm one of the chefs who came on DDD in 2013.
Guy still look the same!
[chuckles] He didn't change in ten years!
[laughing]
[Will] Nothing says diner more than a burger.
And I have to make it a bacon cheeseburger,
but it has to be true to my cuisine.
First thing I saw was ground beef and pork, and it looked delicious.
But I gotta make this Korean so I'm gonna grab gochujang
which is a Korean fermented chili paste.
And kimchi.
-Will, you find what you're lookin' for? -I think so, yeah.
[Will] This burger needs an egg,
because it needs some of that richness from the yolk
Time is not on my side.
I gotta get this started now
So who better to talk international cuisine
than our internationally renowned judges?
We've got food critic and international man of mystery,
Simon Majumdar!
Tournament of Champions season two winner,
and owner of a restaurant empire,
the one and only Maneet Chauhan!
And renowned executive chef
whose restaurants have brought authentic Italian cuisine
to food lovers across the country,
superstar Scott Conant!
When you think of difficult mashups,
any one of these four kind of rattle you a bit?
I would say the mac n' cheese is the one I struggled,
'cause it's mac and it's cheese,
and there's not a lot of ways,
unless you top it with something that's particularly Brazilian.
When you think of really iconic Brazilian foods,
is guava paste.
And so Chef has brought pork belly and guava paste.
Done right, could be real big.
[Guy] 21 minutes!
All right, brother, what are we thinkin'?
Making a, uh,
mac n' cheese with pork belly, guava,
little bit of chimichurri drizzled on the side,
and, uh, Gouda cheese on top.
I love it!
[Fernando] So I'm cutting the pork belly into long strips and scoring it,
then adding a little coat of all-purpose flour.
By doing that, you make sur that you get a crispier skin
and a perfectly cooked inside of the pork belly.
So now that my pork belly's frying,
I'm gonna start my guava paste.
In Brazil, we actually love to eat guava and cheese.
We call it Romeo and Juliet.
It's like the perfect match.
So if I have to make mac n' cheese,
I'm definitely putting guava in it.
So now I'm gonna start the chimichurri drizz.
What Guy liked the most about our food,
in our Boteco food truck,
was the depth of flavor.
It's the collard greens were cooked in the lard of bacon.
Brazilian food is all about flavor, everywhere.
There's not gonna be a single thing in the dish
that isn't extremely flavored.
Carena does have a bigger challenge.
Not only does she have to make meatloaf,
but she also has to make the mashed potatoes.
So she's got to make two different dishes,
and both of them need to be on point.
Now, this is going for this mash?
Yeah, I'm doing a mash. I'm gonna do it a little bit different,
so I'm gonna simmer these in a little bit of coconut milk,
to go under my jerk meatloaf. [lightly snickers]
Jerk meatloaf sounds delicious,
-I wanna know why I have never had it before. -[Carena] All right...
Coconut milk is found in everything we do.
We put it in sauces, we put it in rice.
We name it, we might bathe with it.
It's everywhere.
Keeping true to that Jamaican flavor,
I think, is gonna be key.
These potatoes are bangin'.
What are you doing with those green beans?
I'm gonna drop 'em into the oil right now.
Here's the thing with these chefs.
[Simon] When Guy visits them for DDD,
they make dishes for him that they could make in their sleep.
Here, they're coming into Grocery Games,
and they've gotta get it as good as it was on DDD to impress Guy.
[Maneet] To me, this is a competition I'm really excited about,
because I do this on a regular basis.
Take American classics and put an Indian twist on it.
They have such an amazing platform to work around, it's amazing.
[Guy] 18 minutes to cook!
[Farah] For my diner favorites,
I'm making Pakistani lasagna.
I start cooking the ground beef.
Traditionally in Italian lasagna,
you have to bake it in a casserole in 30 minutes.
Very hard to do that.
So, instead of that, I'm going to cook all the parts separate.
Next, I start making my white sauce.
Put some butter, I put some flour.
[Farah speaking]
I use a chili powder to give it a Pakistani flavor.
When Guy came to my restaurant,
Guy told me, "You guys could be very busy.
"This small restaurant is going to be a bigger restaurant."
He was right.
All right, what's the game plan?
I'm going to do a caramelized kimchi burger
with bacon and American cheese.
Okay, what else is making it Korean?
-We're gonna add fermented gochujang. -Okay...
[Will] Kimchi is the cornerstone of Korean cuisin
Oh, wow. It's good. Real good.
BopNgrill, we ferment all our kimchi for 30 days.
But in Flavortown, you only have 30 minutes,
so if you caramelize it with a little bit of butter
it speeds up that fermentation process.
This caramelized kimchi is the centerpiece for the kimchi burger,
so I have to make sure it just tastes good and seasoned properly.
One of the things I love about DDD, Hunter,
is I get to meet such amazing chefs.
When you think that we've been to almost 1,500 locations,
DDD really is a lot about the melting pot
that the United States is, so pretty awesome.
[Guy] 14 minutes!
[Fernando] I need some crunch, so I'll make my own yuca chips.
So now, I'm gonna start the mac n' cheese.
Guy and DDD coming to our food truck
really changed everything.
-Delicious. -Thank you!
-Congrats. -Appreciate it.
We had people that lived in Austin for years and didn't know about us.
Making the roux for the cheese sauce.
It's an incredible feeling,
and it makes me wake up every day, very thankful.
I did not go to culinary school, so everything I learned,
I learned from my mom.
When I was a kid, after school,
I would go to the kitchen with my mom, prepare the food,
and then we'd put everything in a van
and hit the streets and sell Brazilian street food.
That was really cool.
-Fernando, he's got Gouda cheese, which is smoky. -Yeah.
So he's getting that smoke from the cheese, that's an amazing idea.
[Fernando] I love to win, I'm a competitive person.
And if I win, I'm just gonna fly straight to Vegas and play high-stakes poker.
I'm just kidding.
We're opening a brick and mortar pretty soon,
and that money's definitely gonna help to do that.
This is not only the only mac n' cheese I've ever done...
It's good.
It's the most important mac n' cheese I've ever done in my whole life.
Here goes my ground beef, I'm doing a little bit of mix with some pork...
Just to give it a little added flavor.
I cannot make an entire meatloaf in 30 minutes.
It's not gonna cook, so that's just logistically not gonna happen.
Get a little fat in there...
So the goal is to prepare
individual, mini meatloaves.
The marinade for my mini meatloaves
starts off with a little bit of the jerk marinade.
Ketchup...
As far as I know, Americans will not eat meatloaf without ketchup.
Worcestershire has given us a little umami flavor that we're looking for,
chopped garlic, diced onion,
fresh thyme, and a little bit of habanero
Quick mix of this deliciousness!
The food we're preparing now
at Carena's Jamaican Grille are meals
that have been in my family,
that my mother cooked, that her mother cooked,
my grandmother and her mother prepared.
It's the best Jamaican meatloaf ever made!
These women took pride in what they did.
They didn't have the best cuts of meat,
and the most exotic and beautiful ingredients,
but what they had, they turned it into
meals that were just satisfying and delicious.
Seven minutes, chefs! Seven to go!
How we lookin', chef?
-Yeah, I'm good, I just want to fry the eggplant. -Right.
And then I want to give a layer of eggplant in the lasagna.
Lasagna is a layer dish,
so I want to put a sheet of eggplant on my lasagna
to make it more Pakistani rather than Italian lasagna.
I added cinnamon and coriander,
they will give my food a Pakistani flavor.
[Will] I started my gochujang aioli,
this is the sauce for my kimchi burger.
This burger has a lot of American ingredients,
but I gotta make sure that the Korean ingredients
can shine through as well.
My dad is first-generation Korean.
He was very emotional when he first saw DDD on TV.
After it aired, when he actually saw the crowds,
he just couldn't believe that a show can transform
just this little, dinky restaurant in Chicago.
Being on DDD was the most transformational moment of my life.
Since then, I opened up a second location,
and I wanna use the money that I win today
to open up our third location.
[Guy] Two and a half minutes!
[Carena] First, I get out my sweet potato mash,
and I add my green beans.
My meatloaves are falling apart,
but I'm hoping that the flavor's
really gonna make this a really delicious dish.
[Fernando] The yuca chips look great,
and they're gonna taste delicious.
First thing, I put the mac n' cheese right on the middle,
fried pork belly on top,
top it with the guava paste.
Today might be the day where mac n' cheese
officially becomes a Brazilian dish.
90 seconds!
[Farah] First, I put the ground beef and eggplant on the top,
lasagna sheet on that, and then I put some sauce on that.
My plating, it was not the w I was thinking it should be
It doesn't look good, but I know it tastes good.
[Will] First, I put my toasted buns on the plate,
gochujang aioli on the bottom, diced onions,
and then the perfectly cooked burger
with the caramelized kimchi.
Everything about it is definitely Korean enough,
but it also has the essence of a classic bacon cheeseburger.
Oh, that burger looks delicious.
-It does look... -[overlapping voices]
-It looks great. -I mean, it looks awesome.
Five, four, three, two, one...
and that's all she wrote.
-Congratulations, chefs. -Great job.
Great job, chefs.
Good job.
-Oh, my God. -Pretty crazy, right?
-Pretty crazy. -I know.
All right, chefs, time to see if your mashups match up
to the judges' expectations.
Right this way.
Judges, ladies and gentlemen,
DDD: International, game o.
First up, Chef Will with his Korean cheeseburger.
-Tell us about it. -Hi, chefs.
For the international diner favorite,
I had the bacon cheeseburger,
so I have made the kimchi burger.
Kimchi is the cornerstone of Korean cooking
and add a little bit of gochujang aioli on the bottom
and then cut it with a little bit of diced onions.
This is an awesome kimchi burger.
Not only have you cooked the meat absolutely properly,
you've brought through that flavor of the gochujang
into that mayo, it works beautifully.
Solid job on the technique aspect of things,
the way you toasted the buns, perfect egg drizzle.
This is a burger that if I go to a diner and I get,
I'm going to be really happy about.
But, to me, it is the Korean aspect
which I am missing.
You could have brought a little bit more
of the culture that you represent so well,
with some more interesting accompaniments on the side.
There should have been more gochujang,
maybe even slices of daikon
which would have taken it to the next level.
-Yes, chef. -Thank you very much, judges.
Up next, Chef Farah and lasagna.
Hi, chef. I've brought this lasagna
from Italy to Pakistan
and from Pakistan back to America.
My Pakistani people love eggplant
so I give a layer of eggplant, a layer of ground beef
and a layer of cream,
plus I put little bit chili in it.
People love spicy food in Pakistan.
People love your restaurant, I'll tell you that much.
The spicing in here, I think through the meat
is giving this warm, unctuous, kinda really nice flavor.
The cream sauce is good.
The coriander is very strong, it comes right up at the top.
The pasta, it's al dente, it's cooked properly.
I'm very impressed with the cooking
and the technique on the pasta itself.
You manage to give us flavors
that take hours and hours to cook.
The eggplant was great because it is creamy,
it works very well along with the meat.
The presentation over here is really suffering.
Just a container, and if you would have layered it on that,
it would have been great.
[Guy] Chef Carena, meatloaf,
mashed potatoes, Jamaican style.
What I made for you today
is jerk meatloaf, marinated with little bit of ketchup,
a little bit of habanero pepper
from my culture.
Sweet potato, cooked in coconut milk
and seared green beans.
Carena, this is delicious.
-Yes! -Like, it's just good.
The char and the texture on the green beans are wonderful.
I love that spice mixture that you've
kinda took some of that fat from the meatloaf
whether you meant it or not,
and it's drizzled around the plate
and it just tastes like this delicious spice mixture.
The flavors, Carena, are spot on.
The heat we can feel.
The savouriness is amazing
and that with the contrast of the sweet potato works very well.
This sweet potato is creamy and it is delicious.
And I think that on its own needs to go on any menu at home.
From a presentation point of view,
this has fallen apart like the Beatles when John met Yoko.
This is not a great presentation from that point of view.
But the moment I put any of those flavors in my mouth, it's exceptional.
-When John met Yoko. -Yeah.
That was your reference?
One for the teenagers.
[all laughing]
Last but not least, Chef Fernando, mac n' cheese, Brazilian style.
I think today is the day that we officially introduce mac n' cheese
as a Brazilian dish.
[Fernando] I added fried pork belly.
On top of that, I wanted to pair not only the cheese,
but the pork that also pairs well with guava.
And on the side, I wanted to put some chimichurri sauce
to give that South American flavor.
One of our main ingredients in Brazil, it's yuca,
so I made sure you had some yuca chips on top of that.
It's on every single dish that we eat.
Chef Fernando, pork belly is dynamite.
The texture is phenomenal.
The chimichurri that you have on the plate
adds a really nice backdrop of flavor. It's the sophisticated touch.
The mac n' cheese overall, it's delicious.
The yuca chips, I think, a great idea.
For the texture, I just wish that there was more of it
because I want it with each and every bite.
I was worried when I saw this. It was going to be two very separate dishes.
The mac n' cheese on the bottom
and you topped it with some very recognizable Brazilian flavors.
Then I get the smokiness of the guava, I get that little heat from the chimichurri.
And it kinda brings it together like this.
So, I think from that point of view, you really got the game.
But I'm not seeing how that guava glaze is incorporated with the dish overall.
It's just-- You needed to thin that out and do something with it.
That's how we do it. We bring DDD in Triple G And we go international.
We're gonna send you back to the kitchen, judges are going to deliberate.
When we come back, unfortunately one chef will be checking out.
Thank you very much.
Judges, thank you very much.
Chefs, Farah, we start off with you.
15 in gameplay, 15 in taste five in plating, for a score of 35.
Not real strong on the plating.
Nando,
14 in gameplay, 15 in taste, six in plating
Total of 35.
Tied up.
Carena, 15 in gameplay, 17 in taste, six in plating. Total of 38.
Congratulations, you're our leader.
Right now, we have two tied in the bottom,
which could be sending two people home.
Or Chef Will. Let's take a look.
12 in gameplay, 15 in taste seven in plating. A total of 34.
Edged out by one point.
I gotta tell you something, buddy.
It's just great to see you again.
I know you had a bunch of restaurants going.
Still one of my favorite places.
Nice to have you, chef. Thank you.
[Will] It is really nice cooking with the DDD alums.
They're all very, very talented.
I made a great burger, but I didn't bring enough Korean flavor to the plate.
All right, Chef Carena, congratulations, you're in the lead,
commanding lead.
Three points.
But I gotta be honest with you.
I have seen people lose that three-point lead,
especially because it's combined scores.
And this next round is gonna be a doozy.
So, final challenge.
I want you to make a celebratory meal.
A festive meal that celebrates your culture and its cuisine.
We think about it for the fourth of July in the United States.
It's usually a barbecue and burgers and hot dogs.
I want you to think about it for your country, your culture, okay.
I want you to make this celebration really wild
by playing a little game called wild card.
Hunter, bring it on out.
Uh-oh!
What?
There's always a twist. There's always a turn.
Chefs, Hunter, my lovely assistant, will be more than happy to show you--
You get to include this unique all-American ingredient
in your country's celebration dinner.
-Hunter, go ahead. -For the first one...
-Fruit cereal. -Yummy!
It's PB&J in a jar.
Peanut butter and jelly together in a jar.
Oh, no!
-And last but not least. -Check it out.
[Guy] Canned cheese.
That says I'm mobile, I like to party, I've river-rafted
and I've got canned cheese.
Cheese comes in cans?
-[laughs] Welcome to America. -If you're lucky.
Carena, you're in first place. We're gonna let you pick first.
This is a must-use ingredient that you must incorporate into your dish.
All right.
What's it gonna be? What's it gonna be?
Canned cheese.
Farah.
[exclaiming] Ooh, ooh! [laughs]
-Canned cheese? -[all laughing]
Oh, my God!
All right, Nando.
What's it gonna be, huh? Shuffle them up good, Hunter.
-He's a card counter. I can already see. -Good eye, good eye.
Okay, what are you goin' for?
-Anything but canned cheese. -Okay.
-[all laughing] -Oh, my God!
Are you kidding me?
Let him just show everybody at home that we are not on you.
-You can all see... -Huh?
How did you guys all get canned cheese?
You get canned cheese. You get canned cheese. You get canned cheese.
So, 30 minutes to prepare your celebratory meal
that incorporates your all-American wild card ingredient which will be...
[all] Canned cheese.
38 to 35, a three-point commanding lead over you two.
You could be the one that will go on the big shopping spree.
I want you to remember that. Okay?
[Hunter] And you all got canned cheese.
-Go! -Go!
Hey, quiet back there.
[Guy] Hey, you're not playing.
Scott!
Scott's new. He doesn't know the rules.
What? It was Maneet. [laughing]
[Fernando] Making a celebratory meal that represents Brazilian food..
[smacks lips] Easy!
Putting canned cheese into it...
Not easy.
You got an idea whatcha doing, buddy?
Yeah. Churrasco.
Churrasco is the act of grilling and barbecuing.
Bacon, bacon, bacon.
-Churrasco with... with cheese? -Oh, we'll find a way.
[Fernando] There's no such thing as canned cheese in Brazil.
I've had cheese like sliced melted, carved. But from a can?
That's a first for me.
A churrasco dish pretty much is served over a bed of rice.
So, I'm thinking maybe adding the canned cheese to the rice. I'm hopin' that it goes well.
Beans in our culture are very, very important.
I'm gonna get garlic and oni and make paste.
I've made plenty of celebratory dishes.
That's how Brazilians live.
I see these beautiful biquinho peppers, which come from Brazil.
So, I got to make sure I have them on my dish.
Now I'm one step closer to getting the money. Time to start cooking.
Canned cheese.
Canned cheese! Oh, my God.
Where we're going to use that in our celebratory dish?
Guy really gives us a big challenge. [chuckles]
I'm going to make a tawah chicken.
T-A-W-A-H. Tawah.
Tawah chicken is like curry chicken
and grilled vegetables at the side.
For the marination of my chicken,
I need ginger, garlic and yogurt.
Canned cheese will go well with the yogurt
We have to put all our energy in the cooking right now.
In Jamaica, our biggest celebratory meal is the curried goat.
Somebody gets married, we curry a goat.
Somebody dies, we curry a goat.
I don't have goat, but I do have lamb.
I'm going to give it all the flavors of a curried goat.
Where is the wretched canned cheese?
Canned cheese is over on eight.
[Carena] I've never had canned cheese. I've never seen it used
in anything ever.
Turned cornmeal is a staple in Jamaica.
I can turn grits into turned cornmeal.
The sharp cheddar.
And I can incorporate canned cheese in it with some cheddar.
Try some of this.
Okra is big in our culture.
It's going in the grits to compliment the canned cheese.
Okay, I think I got what I need.
I think this is almost like a complete swap around from the first dish.
In this, they are creating one of their own dishes.
And they've got canned chees to make it that American flavor.
[Guy] 25 minutes!
Nando, what do we got goin', buddy?
Sunday churrasco.
Celebration that Brazilians do every single Sunday.
Churrasco is making steaks and different types of meat on the grill.
So, every Sunday my dad used to do the churrasco at home.
Now I get to do it and actually take the tradition.
He sits down, I make the meat.
Next I need to work on are my beans.
Beans in Brazil, they have to be very, very flavorful
and always goes along with some side of pork.
It's great.
All right, Farah, what are we making?
I'm making tawah chicken tikka with a little cheese and yogurt with that.
Okay.
[Farah] You're making a tawah chicken. You have t have some raita.
Raita is a Pakistani yogurt dish.
And I put my canned cheese in that.
For the marination of my chicken,
I'm adding the chilies, the ginger, garlic, chili powders,
and then of course, yogurt.
Yeah, the cheese is going to go in that.
-Okay, thank you. -There you go.
After my chicken was marinated, I put my chicken on the grill.
Maneet is there. She knew the Indian and Pakistani dishes.
So, I don't want to be embarrassed in front of her
Carena has got some lamb.
Those things take time to roast when you're roasting them whole like that.
[Simon] You always cut one if you're doing a competition.
That way it's cooked perfectly.
And that's what she's doing. Very smart.
[Guy] What are we making?
Curry lamb, it's going to cook fast. It's gonna be full flavorful.
-A little curry powder, onion, garlic. -Okay.
-Some habanero pepper. -What are you going to serve that with?
-Well, I got some grits here, some quick grits. -Okay.
[Carena] Typically, in Jamai our curry goat has a rich, wonderful fragrance.
Because it's a stew.
Stays there all day. It's wonderful and it's tender.
What I'm trying to do with this lamb is the same thing.
I'm trying to bring the same depth of flavor, the same richness.
So, the coconut milk into the oven is my attempt to make a little pan sauce
to go with the lamb.
This has to be the most perfectly cooked lamb for m to walk away with this prize
Hey!
Whoa, whoa, whoa!
Is he over here eating?
Oh, he is so busted.
-Hey! -What's up?
-What are you doin'? Sampling? -No! I don't know.
There was something right there, it was weird. I was throwing it out.
[laughs]
[Maneet] You know, it's so amazing to see how much more confident
these three chefs seem in this round,
given the fact that they are cooking their own food.
Basically they're saying, "Now you're in my house."
Yeah.
15 minutes, chefs. We've got 15 to go, halfway.
Making my garlic and onion paste for the rice.
Rice is a huge thing in Brazil.
Every meal that we eat pretty much has rice.
I can't really eat this raw, but it'll be important.
I did not know that cheese would come out of a can.
But, um, we're gonna make it happen.
Pretty much a Brazilian American risotto.
Since it's a celebratory dis the best way is to do that is to create a feast.
So, I want to make sure tha I have a fried egg and caramelized plantains
and a pico on the side.
It's gonna look beautiful.
[Farah] Time is running out I'm worried my chicken didn't cook all the way.
[Guy] Keep cooking that chicken.
I can assure you it is not done.
[Farah] I don't want to serv raw chicken,
but I want my chicken to be tender and soft and juicy from inside.
Where's the microwave?
By putting in the microwave my chicken will not be raw from inside.
I'm proud of my kids.
My son Omar has been helping me for so many years.
And I know he has a passion for that.
Omar is going to take my legacy.
I want to win Triple G
because $20,000 will help Omar to open up another Curry Corner branch
Chefs, five minutes.
-Chef, how you feeling? -The grits are working.
-Lamb is done? -Lamb is almost ready.
[Guy] Got it!
[Carena] It's time for me to add this delicious canned cheese.
Said no one ever. [chuckles]
Traditionally, we'll add maybe a protein in there.
Normally we'll put salted co
So, I'm going to substitute the okra for that.
In my restaurant my staff has done a tremendous job
on behalf of both my businesses in the last year and a half
I need to win for my staff.
I want to take them on vacation. I want them to have a great time.
I want them to relax.
And I can't think of a better way to show the how grateful I am.
[Guy] Two minutes!
[Fernando] Now the steak is finished. Filet mignon, it's rare to medium rare.
My favorite temperature. Now it's time to plate.
I'm adding my rice and canned cheese on one side
and the beans on the other side.
Fried egg on top and I'm adding my pico.
Now am I adding my fried plantains.
Then I put my steak on top, finish it up with some minor greens
and the beautiful biquinho peppers on top.
This dish is exactly what you'd see with a Brazilian celebratory dinner
One minute, chefs.
[Farah] First I put my raita in a bowl.
Then I put my chicken on the plate. My chicken's already done.
And then the last few second I just throw my vegetables on the plate.
This is what I will eat when I'm celebrating something in Pakistan.
[Carena] First out on the plate, canned cheese okra, turned cornmeal.
Next is my beautifully cooke curried lamb chops.
It looks juicy. I know it's going to be delicious.
Five, four, three, two, one.
And that's it, chefs. Stop working.
All right, chefs, let's see who really gave the judges
something to celebrate.
Let's take it right this way. Follow me.
Judges, this is it.
The second and final game of the DDD: International.
Chefs had to make a dinner that celebrated their cuisine and their culture.
But incorporate a wild card ingredient,
we gave you canned cheese.
You gotta love this.
Up first, Chef Carena. What you got for us?
[Carena] Today for you, chefs, I made
curry-rubbed rack of lamb with cheesy grits.
I incorporated a little bit of okra, which is huge in our culture
A little bit of green onions
to just tame that canned cheese down a little bit.
Goat is big in our culture. I didn't have goat today. I had lamb.
So enjoy.
-Chef Carena, I think it is absolutely fantastic. -Thank you.
You've pulled together two of the big influences on Jamaican cuisine.
West African with the cornmeal.
The Indian influence with the curry.
And they really impact on Jamaican cuisine.
I have never seen canned cheese before.
Unfortunately, it has dried this out.
Those chops are juicy. The curry comes through absolutely beautifully.
The grits, I think the idea is fantastic.
I am not a big fan of the way you added the okra to it.
So, with okra there is that sliminess,
which is now overtaking the grits.
[Scott] This is so flavorful.
Every bite, something else kind of brings itself to fruition.
I actually really like the okra that you have inside here.
I just wished you had cooked it a little bit more.
But all in all, really good approach.
Thank you.
Judges, thank you. Up next, Chef Farah.
Judges and chefs, I made tawah chicken.
I put ginger, garlic, yogurt and a bit of cheese.
Because I have to use the cheese in that.
And then on the side, I made the cheesy sauce
with the tomato and yogurt to dip it with the chicken.
Chef Farah, when I saw you putting the chicken into the microwave,
I almost kind of ran away.
But you have kept it absolutely, beautifully juicy.
The real star for me, though, is this sauce.
The cheese, I think comes through in this sauce really well.
[Scott] I love the vegetable that you have on the plate, love the rusticity.
I feel like you've done this a bunch of times and the flavors showcase that.
Presentation again, I think, because it was down to the wire,
that kinda, um, suffered.
But flavor-wise, you again brought it in this round.
Thank you.
Chef Fernando.
All right, so what's the ultimate Brazilian celebration?
That's pretty easy to find out.
Churrasco.
Rice, beans, a pico on the side and the steak on top.
So, the best way I found to incorporate the cheese was to make a risotto.
Squeeze some lime as well to give some acidity to the dish.
This is so much fun to eat.
There are so many component in here and everyone compliments the other.
I love the textures. I love the flavors.
I love the little pop of acidity. Delicious.
This is a party and you managed to do so much in such a short time.
The beans, they almost remind me of the feijoada
by putting the bacon in it, which is great.
The creaminess of the rice is fantastic.
Prettiest plate of the day, congratulations.
Thank you.
[Simon] The reds, the yellow the greens. Everything in there works perfectly.
The two key components that are, I think, you struggled with,
the risotto needs cooking a lot more.
But it does taste cheesy, so I think you definitely scored that part of the game.
The steak's a little rare. If it was any more rare,
-you'd still be chasing it around the field. -[Maneet laughs]
Thank you.
Lot to discuss for the chefs.
We're gonna send you back to the kitchen.
The chef with the highest combined score of the two rounds
gets a chance to shop for up to 20,000 bucks.
[all] Thank you.
[Guy] Good luck to y'all, thanks.
Whose celebratory dish would you want to get the party started with?
Carena's was rustic and it was full-flavored.
The grits or the turned corn, the okra wasn't cooked enough in it,
and that made the texture very slimy.
Farah?
Flavors, incredible.
Presentation, it suffered again.
Fernando?
[Simon] The prettiest plate we saw all day.
But two of the key ingredients, rice was completely raw
and that beef, it's still mooing while it was on the plate.
The best thing on that plate were the plantain and the beans.
[Guy] All right, judges, thank you very much.
Quite a battle. We have ties at the bottom
with Farah and Fernando. Let's take a look at it.
Farah, start off with you.
Farah with a 14, a 13 in taste,
a five in plating. For a total of 32.
Giving you a total of... 67.
Nando.
Total of 14 in gameplay, 11 in taste,
I think some of that undercooked rice, steak might have gotcha.
Plating for a seven, for a total of 32.
And a total of 67.
It's gonna have to be a low score, Carena, for this not to be yours.
Let's take a look.
Gameplay 15, taste at 13,
plating at seven for a total of 35.
And congratulations, Chef Carena.
[all applauding]
Fernando and Farah, I will tell you this...
Been to your restaurants, I know what you make.
I know that you are masters of your domain.
I think with a little more time, you could have perfected it.
And we say thank you very much.
-Thank you. -Thank you.
Well, I did not win this time, but the judges really liked the dish.
And I'm happy that I was able to represent.
[Farah] I chose something very difficult.
But I made Omar and Ria proud of me.
Come visit Curry Corner.
It's time to make some cash.
I got some choices for you on your ways that you can potentially win
up to $20,000.
The first is going to be the two-minute recipe spree.
You go shop for those ten items.
Every item you get, you put in the basket, you get 2,000 bucks.
You get all ten items in two minutes, you win $20,000.
Or I have a check behind the doors right there...
[Carena] Oh!
...that has your name on it.
And it's going to have a value of, let's say...
anywhere from $8,000 to $20,000.
So, what do you want to do? You want to do the recipe spree
or grab the check that's behind the door?
I... I'm goin' with the check.
You're goin' with the check.
Judges, can I get a little drum roll, please?
[drum roll]
Let's take a look at the check behind the door!
-17,500! -[all cheering]
Congratulations, Chef. I tell you what? There's our champ.
You gotta love all these DDD restaurants and what they do.
You know how you can help these restaurants out.
Go visit your mom-and-pop joints.
-We'll see you next week on Triple G. Adiós. -[all cheering]