1 00:00:00,634 --> 00:00:02,000 I'm Bobby Flay. 2 00:00:02,000 --> 00:00:05,600 Each week, one brave chef will try to take me down in my house. 3 00:00:05,600 --> 00:00:07,734 -I'm not worried about Bobby. -What? 4 00:00:07,734 --> 00:00:09,266 -[crowd gasps] -Ooh! 5 00:00:09,266 --> 00:00:11,367 This culinary battle is gonna shake down in two rounds. 6 00:00:11,367 --> 00:00:12,700 Round one. To get to me, 7 00:00:12,700 --> 00:00:14,867 two contenders have to go through each other, 8 00:00:14,867 --> 00:00:16,867 using an ingredient of my choice. 9 00:00:16,867 --> 00:00:18,166 Let's do it! 10 00:00:18,166 --> 00:00:19,734 [Bobby] Two people that know me well 11 00:00:19,734 --> 00:00:23,166 will decide who's got the skills to beat me. 12 00:00:23,166 --> 00:00:25,867 Round two, I go head to head with the winning contender. 13 00:00:25,867 --> 00:00:29,367 It's their turn to surprise me with their signature dish. 14 00:00:29,367 --> 00:00:30,000 [yelling] 15 00:00:30,000 --> 00:00:30,600 [yelling] 16 00:00:30,600 --> 00:00:32,367 -♪ Friendly competition ♪ -Is that distracting? 17 00:00:32,367 --> 00:00:34,166 This is gonna be the first one I don't finish. 18 00:00:34,166 --> 00:00:35,867 -Flay's in trouble! -Whoo! 19 00:00:35,867 --> 00:00:37,500 -[Bobby] Bottom line... -[exclaims] 20 00:00:37,500 --> 00:00:38,900 ...everyone's out to beat me. 21 00:00:43,367 --> 00:00:44,867 All right, I'm ready to bring the house down. 22 00:00:44,867 --> 00:00:46,367 Who's ready to cheer me on tonight? 23 00:00:46,367 --> 00:00:48,634 [cheers and applause] 24 00:00:48,634 --> 00:00:50,100 Please welcome two amazing women, 25 00:00:50,100 --> 00:00:51,967 ready to give me a hard time. 26 00:00:51,967 --> 00:00:53,066 [cheering] 27 00:00:53,066 --> 00:00:55,166 From Food Network, Katie Lee Biegel, 28 00:00:55,166 --> 00:00:58,333 and actress and comedian, the amazing Aisha Tyler. 29 00:00:59,266 --> 00:01:00,000 Ladies, looking good tonight! 30 00:01:00,000 --> 00:01:00,533 Ladies, looking good tonight! 31 00:01:01,266 --> 00:01:02,800 All right! 32 00:01:04,266 --> 00:01:07,166 Bobby, I think you have some people who are excited to see you lose tonight. 33 00:01:07,166 --> 00:01:08,600 No, they're just excited to see you guys. 34 00:01:08,600 --> 00:01:10,100 -[Bobby] Welcome. -Thank you! 35 00:01:10,100 --> 00:01:11,700 I mean, we've run into each other, I think, 36 00:01:11,700 --> 00:01:13,266 but it's been a long, long time. 37 00:01:13,266 --> 00:01:15,266 -Yeah, I feel like we've done demos, and cooked together. -[Bobby] Yes. 38 00:01:15,266 --> 00:01:17,266 I mean, you've cooked and I've annoyed you. 39 00:01:17,266 --> 00:01:19,000 -[laughter] -Which is what's gonna happen today! 40 00:01:19,000 --> 00:01:20,500 What are you currently working on these days? 41 00:01:20,500 --> 00:01:22,467 -I started my own cocktail company. -I love that. 42 00:01:22,467 --> 00:01:24,367 The best part is whenever I go to a bar, 43 00:01:24,367 --> 00:01:25,867 it's just research and development, so... 44 00:01:25,867 --> 00:01:27,367 -[laughter] -You can write this off. 45 00:01:27,367 --> 00:01:28,367 -[Aisha] Yeah! -[Bobby] And, uh, 46 00:01:28,367 --> 00:01:30,000 -my good friend Katie. -I'm back! 47 00:01:30,000 --> 00:01:30,867 -my good friend Katie. -I'm back! 48 00:01:30,867 --> 00:01:32,166 [Bobby] She's really good at this. 49 00:01:32,166 --> 00:01:33,867 I'm sure you guys have figured out a strategy 50 00:01:33,867 --> 00:01:35,467 -for this evening-- -We're not telling you! 51 00:01:35,467 --> 00:01:37,266 -Okay, fine. You're just gonna get me drunk, obviously. -[Aisha] Very sneaky. 52 00:01:37,266 --> 00:01:38,533 Yeah, I'm just gonna get you lit! 53 00:01:38,533 --> 00:01:39,867 -[laughter] -I'm ready! 54 00:01:39,867 --> 00:01:41,367 All right, so let's bring out some chefs. 55 00:01:42,367 --> 00:01:44,700 [Katie] Our first contender runs one of Houston's 56 00:01:44,700 --> 00:01:47,367 hottest record bars and lounges. 57 00:01:47,367 --> 00:01:50,166 Executive chef, Jeff Potts! 58 00:01:50,166 --> 00:01:53,100 [cheering and applause] 59 00:01:55,600 --> 00:01:56,800 All right! 60 00:01:58,367 --> 00:02:00,000 Our next contender is determined to open New York City's first 61 00:02:00,000 --> 00:02:01,500 Our next contender is determined to open New York City's first 62 00:02:01,500 --> 00:02:03,266 Michelin Star Jamaican restaurant. 63 00:02:03,266 --> 00:02:05,166 -Oh, yeah! -[Aisha] Yes! 64 00:02:05,166 --> 00:02:07,634 From Queens, let's hear it for chef Brittney Williams! 65 00:02:07,634 --> 00:02:08,734 [cheering and applause] 66 00:02:10,166 --> 00:02:12,100 Oh! 67 00:02:13,367 --> 00:02:14,533 All right! 68 00:02:17,734 --> 00:02:19,166 Jeff, Brittney, how you doing tonight? 69 00:02:19,166 --> 00:02:21,467 Doing excellent. Got a lot of tricks up my sleeve. 70 00:02:21,467 --> 00:02:22,967 -[Jeff] You're not worried about him, are you? -Absolutely not. 71 00:02:22,967 --> 00:02:24,367 -All right. -[exhales] 72 00:02:24,367 --> 00:02:26,000 -[laughter] -[Bobby] Here's the way it's gonna work. 73 00:02:26,000 --> 00:02:27,867 I'm gonna put 20 minutes on these clocks. 74 00:02:27,867 --> 00:02:30,000 I'm gonna give you an ingredient of my choice. 75 00:02:30,000 --> 00:02:30,166 I'm gonna give you an ingredient of my choice. 76 00:02:30,166 --> 00:02:33,367 And you must make that ingredient the star of your dish. 77 00:02:33,367 --> 00:02:34,800 And that ingredient is... 78 00:02:36,266 --> 00:02:38,367 ...the Japanese mountain yam. 79 00:02:38,367 --> 00:02:40,500 -[crowd gasping] -So excited about that ingredient. 80 00:02:40,500 --> 00:02:42,166 -Do you use this a lot? -More than you know. 81 00:02:42,166 --> 00:02:44,166 -How do you feel about this? -I'm okay with that. 82 00:02:44,166 --> 00:02:45,500 -'Cause he's very excited. -We have Jamaican yams. 83 00:02:45,500 --> 00:02:47,066 All right guys, 20 minutes. 84 00:02:47,066 --> 00:02:48,467 If you're in a jam, 85 00:02:48,467 --> 00:02:50,700 just use your Japanese mountain yam. 86 00:02:50,700 --> 00:02:53,066 -[bell rings] -[cheering and applause] 87 00:03:00,367 --> 00:03:01,867 [Katie] That's a big yam! 88 00:03:01,867 --> 00:03:03,166 So this Japanese mountain yam. 89 00:03:03,166 --> 00:03:05,867 The outer skin is actually quite hairy. 90 00:03:05,867 --> 00:03:08,867 -So it should be peeled. -[laughter] 91 00:03:08,867 --> 00:03:12,100 [Aisha] Typically, like, yams and sweet potatoes have a drier, fluffier, 92 00:03:12,100 --> 00:03:14,000 more potato-y texture, and this is a little, 93 00:03:14,000 --> 00:03:15,467 I don't wanna say sliminess, but maybe, like, 94 00:03:15,467 --> 00:03:16,367 okra can kind of get. 95 00:03:16,367 --> 00:03:18,266 -That's sliminess. Yeah. -Yeah, slimy! 96 00:03:18,266 --> 00:03:19,600 I would definitely roast it. 97 00:03:19,600 --> 00:03:21,266 I'd spice rub it, I'd crust it, 98 00:03:21,266 --> 00:03:22,600 make a glaze for it. 99 00:03:22,600 --> 00:03:24,867 [Jeff] I worked for a few years in a Japanese restaurant, 100 00:03:24,867 --> 00:03:27,367 and we worked with these yams a lot there. 101 00:03:27,367 --> 00:03:29,634 So I'm making Japanese mountain yam soup, 102 00:03:29,634 --> 00:03:30,000 with ikura, which is salmon roe. 103 00:03:30,000 --> 00:03:32,100 with ikura, which is salmon roe. 104 00:03:32,100 --> 00:03:35,867 I'm going to blanche some to take away that slimy texture. 105 00:03:35,867 --> 00:03:37,367 Jeff, what are you making? 106 00:03:37,367 --> 00:03:40,266 A potato soup, little bit of Japanese influence. 107 00:03:40,266 --> 00:03:42,533 -We're gonna make it good. We're gonna party. -[laughter] 108 00:03:44,967 --> 00:03:47,734 [Jeff] When I was a kid, my mom was a terrible cook. 109 00:03:47,734 --> 00:03:49,000 Sorry, Mom. 110 00:03:49,000 --> 00:03:51,500 But she'll tell you that I learned out of necessity, 111 00:03:51,500 --> 00:03:53,100 and so I went to culinary school. 112 00:03:53,100 --> 00:03:55,967 From there, I worked in some of the best restaurants in Houston, 113 00:03:55,967 --> 00:03:59,000 but got my crash course in Japanese cuisine 114 00:03:59,000 --> 00:04:00,000 at Shun Japanese Kitchen. 115 00:04:00,000 --> 00:04:00,367 at Shun Japanese Kitchen. 116 00:04:00,367 --> 00:04:02,533 So today, I am the executive chef 117 00:04:02,533 --> 00:04:04,266 at 93' Til in Houston, Texas. 118 00:04:04,266 --> 00:04:07,367 We serve an eclectic mix of a lot of cultures, 119 00:04:07,367 --> 00:04:11,467 and I was nominated rising star chef in Houston by CultureMap. 120 00:04:11,467 --> 00:04:12,967 I am definitely a man on a mission, 121 00:04:12,967 --> 00:04:14,734 and that mission is beating Bobby Flay. 122 00:04:15,600 --> 00:04:17,967 All right Brittney, what do you have going on? 123 00:04:17,967 --> 00:04:20,166 So I'm about to get ready to create this curry. 124 00:04:20,166 --> 00:04:21,867 I think that's a great idea. 125 00:04:21,867 --> 00:04:23,266 [Bobby] The only thing about curry is, like, 126 00:04:23,266 --> 00:04:26,266 it takes a long time to cook the curry out. 127 00:04:26,266 --> 00:04:29,266 [Brittney] I'm making curried yam with braised cabbage. 128 00:04:29,266 --> 00:04:30,000 I grab onions, garlic, and scotch bonnet peppers. 129 00:04:30,000 --> 00:04:32,867 I grab onions, garlic, and scotch bonnet peppers. 130 00:04:32,867 --> 00:04:34,500 I don't know enough about Jamaican food. 131 00:04:34,500 --> 00:04:37,166 [Bobby] There's lots of curries, lots of tropical fruits, coconut, 132 00:04:37,166 --> 00:04:38,467 it's so good. 133 00:04:41,600 --> 00:04:44,100 I grew up in Queens, New York, baby. 134 00:04:44,100 --> 00:04:46,500 How I got started cooking was because of my mom. 135 00:04:46,500 --> 00:04:47,867 She was a phenomenal cook, 136 00:04:47,867 --> 00:04:49,700 so after culinary school, 137 00:04:49,700 --> 00:04:51,600 I've worked at Mark Forgione, 138 00:04:51,600 --> 00:04:54,266 Eleven Madison Park, And Ludlow House. 139 00:04:54,266 --> 00:04:57,266 Today, I am a private chef and caterer in New York City. 140 00:04:57,266 --> 00:05:00,000 My biggest influence is the little island of Jamaica. 141 00:05:00,000 --> 00:05:01,600 My biggest influence is the little island of Jamaica. 142 00:05:01,600 --> 00:05:05,533 The boldness, the flavors, the people, the vibes. 143 00:05:05,533 --> 00:05:07,634 Beating Bobby will prove 144 00:05:07,634 --> 00:05:10,734 that Jamaican cuisine is one of the best cuisines. 145 00:05:12,100 --> 00:05:15,600 All right, we have just under 16 minutes on the clock! 146 00:05:15,600 --> 00:05:19,700 Chef Brittney, is this a variation on a dish you've done before? 147 00:05:19,700 --> 00:05:22,867 Yes, so, Jamaicans, we always use yams in our cooking. 148 00:05:22,867 --> 00:05:24,734 Are you going creamy at all, with coconut? 149 00:05:24,734 --> 00:05:26,700 That might be a good idea, actually. Thank you. 150 00:05:26,700 --> 00:05:28,000 [laughter] 151 00:05:28,000 --> 00:05:30,000 So for my curry sauce, I use curry powder, 152 00:05:30,000 --> 00:05:31,066 So for my curry sauce, I use curry powder, 153 00:05:31,066 --> 00:05:34,500 I add canola oil, toasting the curry powder, 154 00:05:34,500 --> 00:05:36,367 so that it cooks through a lot faster. 155 00:05:36,367 --> 00:05:38,100 Then I add the scotch bonnet. 156 00:05:38,100 --> 00:05:39,967 -Hey, how's it going over here? -Excellent! 157 00:05:39,967 --> 00:05:43,066 You think you can do a soup in 13 and a half minutes? 158 00:05:43,066 --> 00:05:44,700 I can do a soup-ish. 159 00:05:44,700 --> 00:05:46,066 Are you worried about Brittney? 160 00:05:46,066 --> 00:05:47,500 Nah, don't be worried about me. 161 00:05:47,500 --> 00:05:49,066 [laughter] 162 00:05:49,066 --> 00:05:51,266 That makes me worry about her a little bit. 163 00:05:51,266 --> 00:05:54,533 [Jeff] I pull my yam and get it into a blender. 164 00:05:54,533 --> 00:05:56,367 I'm adding garlic and shallot, 165 00:05:56,367 --> 00:05:58,734 and my heavy cream just to thicken it up. 166 00:05:58,734 --> 00:06:00,000 I'm gonna say Brittney has the smarter preparation here, 167 00:06:00,000 --> 00:06:02,266 I'm gonna say Brittney has the smarter preparation here, 168 00:06:02,266 --> 00:06:05,266 because if she gets that curry flavor right, 169 00:06:05,266 --> 00:06:06,700 it's gonna be bold, 170 00:06:06,700 --> 00:06:10,367 and Jeff said his is almost gonna be like a soup. 171 00:06:11,266 --> 00:06:12,734 I don't want almost something. 172 00:06:14,500 --> 00:06:16,066 [Brittney] I'm making braised cabbage, 173 00:06:16,066 --> 00:06:20,166 because that is the traditional side dish in Jamaican cuisine. 174 00:06:20,166 --> 00:06:21,867 I get it into a saute pan, 175 00:06:21,867 --> 00:06:24,166 with a little bit of onion and scotch bonnet. 176 00:06:24,734 --> 00:06:26,734 And then I blanche my yams 177 00:06:26,734 --> 00:06:29,533 to help remove some of that starchiness. 178 00:06:29,533 --> 00:06:30,000 So I go ahead and add in a bit of chicken stock to my curry sauce, 179 00:06:30,000 --> 00:06:33,700 So I go ahead and add in a bit of chicken stock to my curry sauce, 180 00:06:33,700 --> 00:06:35,266 then I add my aromatics. 181 00:06:35,266 --> 00:06:36,700 I'm gonna go check in on these guys. 182 00:06:36,700 --> 00:06:38,734 [Brittney] Once my yams are blanched, 183 00:06:38,734 --> 00:06:41,100 I go ahead and add add it to my curry sauce. 184 00:06:41,100 --> 00:06:43,266 Brittney, how's it going over here? 185 00:06:43,266 --> 00:06:45,066 It's going pretty good! 186 00:06:45,066 --> 00:06:46,967 [Aisha] I'm both excited and terrified to see 187 00:06:46,967 --> 00:06:48,266 that there's a scotch bonnet pepper. 188 00:06:48,266 --> 00:06:50,266 [Brittney] Don't ever be afraid of the scotch bonnet. 189 00:06:50,266 --> 00:06:51,700 It's sweet, a little bold, 190 00:06:51,700 --> 00:06:53,967 and if you like a little sass, it's your go-to pepper. 191 00:06:53,967 --> 00:06:55,367 Sounds like my college boyfriend. 192 00:06:55,367 --> 00:06:57,734 -[laughter] -I mean...[laughs] 193 00:06:57,734 --> 00:07:00,000 -It smells amazing over here, I'm really excited. -[Brittney] Thank you! 194 00:07:00,000 --> 00:07:01,166 -It smells amazing over here, I'm really excited. -[Brittney] Thank you! 195 00:07:01,166 --> 00:07:02,867 I get my soup into the whipping siphon. 196 00:07:02,867 --> 00:07:04,500 Oh, snap! 197 00:07:04,500 --> 00:07:05,867 Someone's getting molecular! 198 00:07:05,867 --> 00:07:08,367 [Jeff] Running the soup through the siphon will aerate the soup 199 00:07:08,367 --> 00:07:10,367 and give it that light, fluffy texture. 200 00:07:10,367 --> 00:07:11,467 Well, I'll leave you to it. 201 00:07:11,467 --> 00:07:12,734 I don't want you guys to be stressed out. 202 00:07:14,600 --> 00:07:16,266 [audience cheering] 203 00:07:18,467 --> 00:07:20,367 [Jeff] I start with cutting some of the raw yam, 204 00:07:20,367 --> 00:07:22,266 just to add some texture to my soup. 205 00:07:22,266 --> 00:07:23,867 And I add a single charge. 206 00:07:23,867 --> 00:07:26,800 Adding that charge aerates your base. 207 00:07:28,000 --> 00:07:30,000 Ah, only two minutes left! 208 00:07:30,000 --> 00:07:30,333 Ah, only two minutes left! 209 00:07:31,166 --> 00:07:33,634 [Jeff] So I plate the raw yam first. 210 00:07:36,734 --> 00:07:37,867 Uh-oh! 211 00:07:37,867 --> 00:07:40,600 I'm really not happy with the texture. 212 00:07:40,600 --> 00:07:42,734 It seems like the charger is giving him a hard time. 213 00:07:42,734 --> 00:07:46,000 It sounds and feels like it's blocked. 214 00:07:46,000 --> 00:07:47,500 I'm starting to panic. 215 00:07:47,500 --> 00:07:49,600 At this point, I barely have any time left, 216 00:07:49,600 --> 00:07:51,533 and I have no idea what I'm gonna do. 217 00:07:52,000 --> 00:07:53,533 It's too thick. 218 00:07:55,867 --> 00:07:57,166 Come on, baby. 219 00:08:02,166 --> 00:08:03,533 We've got one minute, guys! 220 00:08:05,533 --> 00:08:06,634 It's too thick. 221 00:08:06,634 --> 00:08:07,700 [Jeff] The siphon's blocked. 222 00:08:07,700 --> 00:08:10,367 So I add a second charge to it. 223 00:08:10,367 --> 00:08:12,333 -[liquid splatters] -See, there she is. 224 00:08:13,900 --> 00:08:16,000 [Brittney] First, I put down the cabbage. 225 00:08:16,000 --> 00:08:17,700 And then the curried yam. 226 00:08:17,700 --> 00:08:19,800 [Jeff] I top it with some basil, radishes, 227 00:08:19,800 --> 00:08:21,467 and a little bit of salmon roe. 228 00:08:21,467 --> 00:08:24,367 [all chanting] Ten, nine, eight... 229 00:08:24,367 --> 00:08:26,166 [Brittney] And finish with the microgreens. 230 00:08:26,166 --> 00:08:27,900 [chanting] Five! Four! 231 00:08:27,900 --> 00:08:30,000 Three! Two! 232 00:08:30,000 --> 00:08:31,063 -One! -[bell rings] 233 00:08:31,063 --> 00:08:31,166 -One! -[bell rings] 234 00:08:31,166 --> 00:08:33,467 [cheering and applause] 235 00:08:33,467 --> 00:08:36,533 Looks like we have two very different dishes here. 236 00:08:38,900 --> 00:08:40,000 [Aisha] All right, chefs. 237 00:08:40,000 --> 00:08:41,634 It's all gonna come down to what you did 238 00:08:41,634 --> 00:08:43,166 with the Japanese mountain yam. 239 00:08:43,166 --> 00:08:44,734 Chef Jeff, tell us what you made. 240 00:08:44,734 --> 00:08:46,634 A Japanese mountain yam "soup." 241 00:08:46,634 --> 00:08:49,166 Topped with a little bit of ikura. 242 00:08:51,734 --> 00:08:53,734 I think you did a great job with texture, 243 00:08:53,734 --> 00:08:56,600 having the crunch of the raw yam 244 00:08:56,600 --> 00:08:59,533 and then the little pop from the salmon roe. 245 00:08:59,533 --> 00:09:01,063 But, there is a lot of raw garlic going in there, 246 00:09:01,063 --> 00:09:02,000 But, there is a lot of raw garlic going in there, 247 00:09:02,000 --> 00:09:03,700 I'm gonna be tasting that tomorrow! 248 00:09:03,700 --> 00:09:07,100 And that garlic just kinda overpowers the yam. 249 00:09:07,100 --> 00:09:09,634 [Aisha] I also agree that the garlic was a little heavy-handed. 250 00:09:09,634 --> 00:09:11,100 But I liked that there was this play 251 00:09:11,100 --> 00:09:13,467 between kind of salty and briny, and the lightness, 252 00:09:13,467 --> 00:09:15,634 -the delicacy of the mountain yam. -Thank you. 253 00:09:15,634 --> 00:09:17,100 Chef Brittney, what did you make for us? 254 00:09:17,100 --> 00:09:19,634 Curried Japanese mountain yam, 255 00:09:19,634 --> 00:09:21,433 with braised napa cabbage. 256 00:09:24,100 --> 00:09:25,734 [Aisha] So I think the thing we were worried about 257 00:09:25,734 --> 00:09:28,000 was whether this was gonna have, like, big curry flavor. 258 00:09:28,000 --> 00:09:29,800 And it definitely does. 259 00:09:29,800 --> 00:09:31,063 That being said, something starchy underneath 260 00:09:31,063 --> 00:09:32,166 That being said, something starchy underneath 261 00:09:32,166 --> 00:09:35,734 would have done a better job of soaking up all that curry deliciousness. 262 00:09:35,734 --> 00:09:39,867 Like Aisha, I would have liked something to soak up that sauce. 263 00:09:39,867 --> 00:09:43,367 But I like the texture that you've got on those yams. 264 00:09:43,367 --> 00:09:45,266 And overall, some good flavor. 265 00:09:46,166 --> 00:09:48,700 So I think that we need to talk it over. 266 00:09:48,700 --> 00:09:50,734 [Brittney] They felt that I needed the bit of starch 267 00:09:50,734 --> 00:09:53,367 for that curry sauce to really soak into. 268 00:09:53,367 --> 00:09:55,900 However, he might have lacked on the flavor. 269 00:09:55,900 --> 00:09:58,900 And the chef moving forward to beat Bobby tonight is... 270 00:10:01,800 --> 00:10:03,266 Chef Brittney. 271 00:10:03,266 --> 00:10:05,533 [cheering and applause] 272 00:10:05,533 --> 00:10:07,166 [Brittney] Good job! 273 00:10:07,166 --> 00:10:10,467 Brittney, get out there and crush it, for the both of us. 274 00:10:10,467 --> 00:10:12,000 Brittney, at the end of the day, 275 00:10:12,000 --> 00:10:13,367 this came down to flavors, 276 00:10:13,367 --> 00:10:15,367 -and I think that you've got that. -Absolutely. 277 00:10:15,367 --> 00:10:17,900 I'm excited for you to give a big old JA punch 278 00:10:17,900 --> 00:10:20,100 to our good friend, Bobby Flay! 279 00:10:20,100 --> 00:10:22,533 -That's all I'm saying! -[applause] 280 00:10:28,467 --> 00:10:30,166 All right Brittney, congratulations. 281 00:10:30,166 --> 00:10:31,063 You know, I've hung out a lot in Jamaica. 282 00:10:31,063 --> 00:10:32,467 You know, I've hung out a lot in Jamaica. 283 00:10:32,467 --> 00:10:33,533 Queens. 284 00:10:33,533 --> 00:10:34,900 [laughter] 285 00:10:34,900 --> 00:10:36,266 [Bobby] I love those flavors. 286 00:10:36,266 --> 00:10:38,634 What are we cooking tonight? What's your signature dish? 287 00:10:38,634 --> 00:10:40,967 My signature dish is... 288 00:10:42,634 --> 00:10:44,900 -Jerk snapper. -[audience gasps] 289 00:10:47,100 --> 00:10:48,900 Bobby knows a thing or two about being a jerk. 290 00:10:48,900 --> 00:10:50,266 [laughter] 291 00:10:50,266 --> 00:10:52,600 And we cannot judge this round. 292 00:10:52,600 --> 00:10:56,700 So instead, we have three experts standing by to do a blind taste test. 293 00:10:56,700 --> 00:10:58,100 [Aisha] Forty-five minutes on the clock, 294 00:10:58,100 --> 00:10:59,900 and your time starts now! 295 00:10:59,900 --> 00:11:01,063 [cheering and applause] 296 00:11:01,063 --> 00:11:01,900 [cheering and applause] 297 00:11:05,266 --> 00:11:07,367 [Katie] So, typical jerk seasoning, 298 00:11:07,367 --> 00:11:09,100 we're talking about a mixture of garlic, 299 00:11:09,100 --> 00:11:11,367 thyme, ginger, nutmeg, 300 00:11:11,367 --> 00:11:13,000 -cinnamon, chili. -Mm! 301 00:11:13,000 --> 00:11:15,467 And the jerk seasoning can either be dry or wet. 302 00:11:15,467 --> 00:11:16,800 -[Aisha] I love snapper, too. -[Katie] Yeah. 303 00:11:16,800 --> 00:11:18,367 Light and delicate. 304 00:11:18,367 --> 00:11:22,467 [Katie] I love when you get a spice mixture crusted on fish. 305 00:11:22,467 --> 00:11:25,634 [Brittney] My signature dish is jerk snapper, 306 00:11:25,634 --> 00:11:28,634 stuffed with callaloo and pimento smoked carrots. 307 00:11:28,634 --> 00:11:31,063 The jerk sauce is the most important part of this dish. 308 00:11:31,063 --> 00:11:31,634 The jerk sauce is the most important part of this dish. 309 00:11:31,634 --> 00:11:32,900 It needs to get done first. 310 00:11:32,900 --> 00:11:37,000 I add ginger, garlic, scotch bonnet, thyme, 311 00:11:37,000 --> 00:11:38,900 scallions and onions to a blender. 312 00:11:38,900 --> 00:11:41,367 Then I'm adding my spices. 313 00:11:41,367 --> 00:11:44,533 Nutmeg, cinnamon, clove, pimento. 314 00:11:44,533 --> 00:11:46,900 A little bit of brown sugar, rice wine vinegar, 315 00:11:46,900 --> 00:11:48,734 and soy sauce for the umami. 316 00:11:51,367 --> 00:11:52,467 So, Brittney. 317 00:11:52,467 --> 00:11:54,634 Is that a wet jerk sauce that you're doing right there? 318 00:11:54,634 --> 00:11:56,533 Ooh, yes, it is. 319 00:11:56,533 --> 00:11:58,367 [laughter] 320 00:11:58,367 --> 00:12:01,063 My dream is to open the first Michelin star Jamaican restaurant. 321 00:12:01,063 --> 00:12:03,000 My dream is to open the first Michelin star Jamaican restaurant. 322 00:12:03,000 --> 00:12:06,533 Beating Bobby will prove that it can happen. 323 00:12:07,700 --> 00:12:08,867 [Bobby] I love Jamaican food. 324 00:12:08,867 --> 00:12:10,367 Like a lot of tropical flavors, 325 00:12:10,367 --> 00:12:11,600 you'll find lots of heat. 326 00:12:11,600 --> 00:12:13,533 It's something that I've played around with many times. 327 00:12:13,533 --> 00:12:15,266 So I'm making jerk snapper, 328 00:12:15,266 --> 00:12:18,634 with a mango hot sauce, and also some plantains. 329 00:12:19,467 --> 00:12:20,734 So I'm cooking the mangoes, 330 00:12:20,734 --> 00:12:22,100 and I have some fresh ginger, 331 00:12:22,100 --> 00:12:23,867 scotch bonnet and white wine vinegar, 332 00:12:23,867 --> 00:12:25,867 some tangerine juice, little bit of honey. 333 00:12:25,867 --> 00:12:28,166 -I gotta see what's going on. -Yeah, tell me what's going on over there. 334 00:12:28,166 --> 00:12:31,063 -Just under 39 minutes on the clock! -[applause] 335 00:12:31,063 --> 00:12:31,333 -Just under 39 minutes on the clock! -[applause] 336 00:12:32,734 --> 00:12:33,900 [Katie] Okay, Brittney! 337 00:12:33,900 --> 00:12:35,266 Where did you learn the recipe? 338 00:12:35,266 --> 00:12:37,367 From my mom, and my dad. 339 00:12:37,367 --> 00:12:39,734 [Brittney] Jerk snapper is my signature dish 340 00:12:39,734 --> 00:12:42,867 because it was one of the things that I grew up on. 341 00:12:42,867 --> 00:12:45,467 -[Katie] So what are you doing right now? -[Brittney] The callaloo. 342 00:12:45,467 --> 00:12:49,367 I get onions, garlic, scallion and tomatoes into the pot. 343 00:12:49,367 --> 00:12:53,000 [Brittney] So callaloo is essentially like the Jamaican collard green. 344 00:12:53,000 --> 00:12:55,266 -Let's hear it for Brittney! -[cheering] 345 00:12:56,166 --> 00:12:57,734 [Katie] Yeah! 346 00:12:57,734 --> 00:12:59,266 [Bobby] I'm working on my pickled shallots. 347 00:12:59,266 --> 00:13:01,000 I want that crunch on top of the fish. 348 00:13:01,000 --> 00:13:01,063 I'm using grenadine and red wine vinegar. 349 00:13:01,063 --> 00:13:03,600 I'm using grenadine and red wine vinegar. 350 00:13:03,600 --> 00:13:05,266 [Katie] Bobby, Bobby, Bobby. 351 00:13:05,266 --> 00:13:07,100 I don't see any jerk happening. 352 00:13:07,100 --> 00:13:08,467 -Not yet. -Except... 353 00:13:08,467 --> 00:13:09,900 [laughter] 354 00:13:09,900 --> 00:13:12,100 [Katie chuckling] 355 00:13:12,100 --> 00:13:13,367 [Bobby] Throw it over the sliced shallots. 356 00:13:13,367 --> 00:13:15,634 -Let's not hear it for Bobby. -[laughter] 357 00:13:19,266 --> 00:13:21,467 [Brittney] I have to scale these fish 358 00:13:21,467 --> 00:13:23,467 as quickly as I can. 359 00:13:23,467 --> 00:13:26,367 She's got a whole fish, and she's just scaling them now. 360 00:13:26,367 --> 00:13:28,166 [Katie] And Bobby's using fillets. 361 00:13:28,166 --> 00:13:31,063 [Brittney] I know that filleting the fish will make it cook faster, 362 00:13:31,063 --> 00:13:31,800 [Brittney] I know that filleting the fish will make it cook faster, 363 00:13:31,800 --> 00:13:35,900 but jerk snapper traditionally is supposed to be eaten whole. 364 00:13:36,900 --> 00:13:39,600 I look at the clock and I realize 365 00:13:39,600 --> 00:13:41,467 I need to get this fish in the oven, 366 00:13:41,467 --> 00:13:43,333 like, five minutes ago. 367 00:13:49,266 --> 00:13:51,800 -[Katie] Coming up on 29 minutes! -[cheering and applause] 368 00:13:51,800 --> 00:13:55,467 [Brittney] What makes my version of the jerk snapper so good 369 00:13:55,467 --> 00:13:56,734 is my jerk sauce. 370 00:13:56,734 --> 00:14:00,066 Then I stuff my fish with callaloo, 371 00:14:00,066 --> 00:14:01,700 put a dollop of butter, 372 00:14:01,700 --> 00:14:04,367 a little splash of beer on the inside 373 00:14:04,367 --> 00:14:06,266 and fold it up into the parchment paper. 374 00:14:06,266 --> 00:14:08,367 The beer gives flavor to the fish 375 00:14:08,367 --> 00:14:10,000 and helps it to steam. 376 00:14:10,000 --> 00:14:11,700 [Aisha] So we were worried about the time, 377 00:14:11,700 --> 00:14:13,900 but maybe because of the steam, it might cook a little bit more quickly. 378 00:14:13,900 --> 00:14:16,266 -Smart. Smart move. -Mm-hmm. 379 00:14:16,266 --> 00:14:17,326 [Brittney] Now I need to start on my carrots. 380 00:14:17,326 --> 00:14:18,467 [Brittney] Now I need to start on my carrots. 381 00:14:18,467 --> 00:14:20,100 I'm using carrot juice, 382 00:14:20,100 --> 00:14:23,367 coconut milk, with pimento, nutmeg and clove. 383 00:14:23,367 --> 00:14:26,266 And then, I take some of the carrot juice 384 00:14:26,266 --> 00:14:27,867 and add it to the pan. 385 00:14:28,367 --> 00:14:29,467 Boom, boom. 386 00:14:30,533 --> 00:14:31,700 [Bobby] So I'm making plantains. 387 00:14:31,700 --> 00:14:34,467 I slice them, and I start sauteing them in a pan. 388 00:14:34,467 --> 00:14:37,266 -Let's see how we are doing over here. -[applause] 389 00:14:37,266 --> 00:14:39,000 [Aisha] Okay, well, while you're cooking, 390 00:14:39,000 --> 00:14:40,634 I'm gonna make you a beverage, 391 00:14:40,634 --> 00:14:41,900 'cause maybe if you get drunk, 392 00:14:41,900 --> 00:14:43,467 you'll fall apart and then you'll lose. 393 00:14:43,467 --> 00:14:45,600 -[laughter] -[Aisha] I'm gonna make a variation on a negroni, 394 00:14:45,600 --> 00:14:47,066 it's called a negroni sbagliato! 395 00:14:47,066 --> 00:14:47,326 -Oh, yes! That's my favorite! -Nice! 396 00:14:47,326 --> 00:14:50,266 -Oh, yes! That's my favorite! -Nice! 397 00:14:50,266 --> 00:14:52,634 So you do know that my dog's name is Negroni, right? 398 00:14:52,634 --> 00:14:54,066 [Aisha] Oh, snap! 399 00:14:54,066 --> 00:14:56,000 All right, you know what? You won. I'm just gonna drink. 400 00:14:56,000 --> 00:14:58,367 -[laughter] -[Aisha] What's that? 401 00:14:58,367 --> 00:15:00,100 [Bobby] Coriander, ginger. 402 00:15:00,100 --> 00:15:01,734 -Just gonna make a little spice rub. -[Aisha] Oh! 403 00:15:01,734 --> 00:15:04,100 [Bobby] It's, uh, coriander, allspice, 404 00:15:04,100 --> 00:15:06,500 cinnamon, cloves, garlic powder, 405 00:15:06,500 --> 00:15:08,266 cayenne, a little brown sugar. 406 00:15:08,266 --> 00:15:11,066 I like to dry jerk rub, to crust the piece of fish, 407 00:15:11,066 --> 00:15:12,266 'cause it becomes a part of it. 408 00:15:12,266 --> 00:15:14,066 Here's a negroni sbagliato for you. 409 00:15:14,066 --> 00:15:15,734 -Ooh! -[Aisha] Have a sip. 410 00:15:15,734 --> 00:15:17,326 -[Aisha] That's for you, cheers! -Oh, cheers. Thank you. 411 00:15:17,326 --> 00:15:17,700 -[Aisha] That's for you, cheers! -Oh, cheers. Thank you. 412 00:15:17,700 --> 00:15:19,000 -[Bobby] Brittney! -[Brittney] Oui? 413 00:15:19,000 --> 00:15:20,467 -Cheers. -All right. 414 00:15:20,467 --> 00:15:21,634 [cheering and applause] 415 00:15:23,000 --> 00:15:25,533 -Barback! Clean that up! -I got it, I got it. 416 00:15:27,700 --> 00:15:28,867 [laughter] 417 00:15:28,867 --> 00:15:31,266 [Bobby] So I'm rubbing the fish with the jerk rub, 418 00:15:31,266 --> 00:15:33,533 and I'm sauteing it in a cast iron pan. 419 00:15:33,533 --> 00:15:35,500 [Katie] We have such different preparations here. 420 00:15:35,500 --> 00:15:36,900 Bobby's doing a dry rub, 421 00:15:36,900 --> 00:15:39,100 and really crispy skin on that snapper. 422 00:15:39,100 --> 00:15:42,600 Bobby, why don't I smell any spices coming from your station? 423 00:15:42,600 --> 00:15:43,867 -[audience] Ooh! -[Aisha] Uh-oh! 424 00:15:43,867 --> 00:15:46,166 -Smells pretty good over here. -I don't know. It's debatable. 425 00:15:46,166 --> 00:15:47,326 [Bobby] So I get a nice crust on the outside, 426 00:15:47,326 --> 00:15:48,066 [Bobby] So I get a nice crust on the outside, 427 00:15:48,066 --> 00:15:49,533 and then roasting in the oven. 428 00:15:50,500 --> 00:15:51,900 Then after the plantains are cooked, 429 00:15:51,900 --> 00:15:55,066 I make a brown sugar, rum, butter sauce. 430 00:15:56,367 --> 00:15:58,233 -[audience gasps] -[applause] 431 00:15:59,000 --> 00:16:01,066 Why do you guys always clap for flames? 432 00:16:01,066 --> 00:16:02,734 [laughter] 433 00:16:05,367 --> 00:16:07,266 Next, I have to smoke my carrots. 434 00:16:07,266 --> 00:16:10,900 Let's go check this out. We've only got eight minutes on the clock. 435 00:16:10,900 --> 00:16:12,700 [Aisha] Let's see what's happening. 436 00:16:12,700 --> 00:16:15,066 -[Aisha] Is this a smoker? -[Brittney] Yes ma'am. 437 00:16:15,066 --> 00:16:17,326 -[Katie] Oh! -I'm gonna smoke the carrots 438 00:16:17,326 --> 00:16:18,066 -[Katie] Oh! -I'm gonna smoke the carrots 439 00:16:18,066 --> 00:16:19,600 in pimento wood. 440 00:16:19,600 --> 00:16:21,533 [both] Wow! 441 00:16:21,533 --> 00:16:23,367 [Brittney] Smoking the carrots in pimento, 442 00:16:23,367 --> 00:16:26,700 it just reinforces all that spicy goodness. 443 00:16:26,700 --> 00:16:28,367 -All right, good luck, Brittney! -Yes, good luck, Brittney! 444 00:16:28,367 --> 00:16:30,734 -Thank you! -[Aisha] We're rooting for you! 445 00:16:30,734 --> 00:16:33,634 -We just came to toast to your defeat. -You did? 446 00:16:33,634 --> 00:16:34,900 -Cheers to that. -Cheers. 447 00:16:34,900 --> 00:16:36,533 -[Aisha] Uh... -[Katie] That looks incredible. 448 00:16:36,533 --> 00:16:38,000 -No it doesn't. -Terrible. 449 00:16:38,000 --> 00:16:40,367 [Katie] It's not a plantain challenge. 450 00:16:40,367 --> 00:16:41,533 [Aisha] All right, good luck. 451 00:16:41,533 --> 00:16:43,634 -Here's to Brittney! -Brittney, everybody! 452 00:16:43,634 --> 00:16:45,900 [cheering and applause] 453 00:16:45,900 --> 00:16:47,326 [Brittney] I am milking every minute 454 00:16:47,326 --> 00:16:48,700 [Brittney] I am milking every minute 455 00:16:48,700 --> 00:16:52,000 of this clock for these fish to stay in the oven. 456 00:16:52,000 --> 00:16:53,467 [Katie] A minute 30! 457 00:16:53,467 --> 00:16:55,066 [Brittney] I plate my carrots, 458 00:16:55,066 --> 00:16:57,634 and ladle over some of the carrot juice. 459 00:16:57,634 --> 00:16:59,467 [Bobby] So I'm gonna plate the fish now, 460 00:16:59,467 --> 00:17:03,000 some of the hot sauce, some of the pickled shallots. 461 00:17:03,000 --> 00:17:04,734 Brittney, how's it going over there? 462 00:17:04,734 --> 00:17:07,166 -[Aisha] Ooh, look at those! -It's looking good! 463 00:17:07,166 --> 00:17:10,166 My fish look beautiful! 464 00:17:10,166 --> 00:17:12,166 I am serving the fish in the parchment, 465 00:17:12,166 --> 00:17:14,900 because that's just how we eat it in Jamaica. 466 00:17:14,900 --> 00:17:17,326 I grab the blowtorch to give the skin a good once over. 467 00:17:17,326 --> 00:17:18,734 I grab the blowtorch to give the skin a good once over. 468 00:17:20,533 --> 00:17:22,500 [audience chanting] Ten! Nine! 469 00:17:22,500 --> 00:17:24,266 Eight! Seven! 470 00:17:24,266 --> 00:17:26,467 [Bobby] And then, the rum glazed plantains. 471 00:17:26,467 --> 00:17:28,367 [audience] Four! Three! 472 00:17:28,367 --> 00:17:30,367 Two! One! 473 00:17:30,367 --> 00:17:32,233 -That's it! -[cheering and applause] 474 00:17:33,367 --> 00:17:34,533 Wow! 475 00:17:34,533 --> 00:17:35,900 [Bobby] Brittney's looks very dramatic. 476 00:17:35,900 --> 00:17:37,867 It's big. It's impressive. 477 00:17:37,867 --> 00:17:39,266 Ooh! 478 00:17:39,266 --> 00:17:42,600 [Brittney] Bobby's dish looks bright, it looks good, 479 00:17:42,600 --> 00:17:44,900 but I think mine looks better. 480 00:17:44,900 --> 00:17:47,326 -Did you make extra? -[Bobby] I didn't. You know what happened? 481 00:17:47,326 --> 00:17:48,634 -Did you make extra? -[Bobby] I didn't. You know what happened? 482 00:17:48,634 --> 00:17:51,100 My station was filled with liquor. 483 00:17:51,100 --> 00:17:53,367 [laughing] 484 00:17:53,367 --> 00:17:54,700 [Katie] We know you like to imbibe! 485 00:17:54,700 --> 00:17:56,867 Who would have done that to you? 486 00:18:01,100 --> 00:18:03,900 Brittney, Bobby. We'd like to introduce you to our judges. 487 00:18:03,900 --> 00:18:06,867 The chef/owner of Lolo's Seafood Shack, 488 00:18:06,867 --> 00:18:08,734 Leticia Skai Young. 489 00:18:09,533 --> 00:18:11,634 The executive chef of Lure Fishbar, 490 00:18:11,634 --> 00:18:13,100 Preston Clark. 491 00:18:14,066 --> 00:18:16,166 And the chef/owner of Thaimee Love, 492 00:18:16,166 --> 00:18:17,533 Hong Thaimee. 493 00:18:17,533 --> 00:18:19,467 [cheering and applause] 494 00:18:21,100 --> 00:18:23,367 Judges, please start with the first plate in front of you. 495 00:18:32,467 --> 00:18:34,266 The fish is perfectly cooked. 496 00:18:34,266 --> 00:18:36,000 It's moist on the inside, 497 00:18:36,000 --> 00:18:37,634 and it's crisp on the outside, 498 00:18:37,634 --> 00:18:41,367 and I love that rum in the plantain. 499 00:18:41,367 --> 00:18:45,533 But I would have liked if the sauce was a bit less sweet. 500 00:18:45,533 --> 00:18:48,967 It's vibrant, and the heat in the sauce 501 00:18:48,967 --> 00:18:51,166 is really, like, a punch. 502 00:18:51,166 --> 00:18:54,367 But the fish I think is a little bit under seasoned. 503 00:18:54,367 --> 00:18:56,467 [Preston] I like the acid, the way the acid kinda cuts 504 00:18:56,467 --> 00:18:58,166 through the sweetness of the plantains. 505 00:18:58,166 --> 00:18:59,536 And the heat in the, uh, sauce is delicious. 506 00:18:59,536 --> 00:19:00,533 And the heat in the, uh, sauce is delicious. 507 00:19:00,533 --> 00:19:01,734 It could use a little bit of salt. 508 00:19:01,734 --> 00:19:03,367 There's a lot of sweet components. 509 00:19:03,367 --> 00:19:05,734 All right, judges. Please try the second plate. 510 00:19:13,467 --> 00:19:15,867 I love the presentation of this dish. 511 00:19:15,867 --> 00:19:17,533 It seems very authentic to me, 512 00:19:17,533 --> 00:19:19,100 I mean, I love the callaloo, 513 00:19:19,100 --> 00:19:21,166 and the carrots are a nice touch. 514 00:19:22,066 --> 00:19:23,367 The only thing is with the fish, 515 00:19:23,367 --> 00:19:26,867 it could be cooked a little bit more evenly. 516 00:19:26,867 --> 00:19:29,066 I'm a fan of rustic way of serving, 517 00:19:29,066 --> 00:19:29,536 so I definitely like the presentation, 518 00:19:29,536 --> 00:19:31,533 so I definitely like the presentation, 519 00:19:31,533 --> 00:19:35,066 and the stuffing I think is just great. 520 00:19:35,066 --> 00:19:38,900 But the fish, unfortunately, is too under for me. 521 00:19:38,900 --> 00:19:41,367 I really love the technique of cooking it in the parchment. 522 00:19:41,367 --> 00:19:42,734 Much of it is very moist. 523 00:19:44,100 --> 00:19:45,634 I think the carrots are a nice touch. 524 00:19:45,634 --> 00:19:47,867 Um, I would have loved to see it a little bit more incorporated as a dish, 525 00:19:47,867 --> 00:19:49,266 versus just, like, on the side. 526 00:19:49,266 --> 00:19:52,066 But, uh, phenomenal dish nonetheless. 527 00:19:52,066 --> 00:19:54,367 All right judges, we're gonna ask you to take a vote. 528 00:19:55,967 --> 00:19:59,536 I definitely wish I had time to get that fish in the oven sooner. 529 00:19:59,536 --> 00:20:00,233 I definitely wish I had time to get that fish in the oven sooner. 530 00:20:01,533 --> 00:20:02,634 Thank you. 531 00:20:02,634 --> 00:20:05,533 [Brittney] I'm just hoping that my flavors 532 00:20:05,533 --> 00:20:07,967 are what really propels me to get this win. 533 00:20:07,967 --> 00:20:09,100 And the winner is... 534 00:20:11,634 --> 00:20:13,066 Chef Bobby Flay! 535 00:20:14,367 --> 00:20:16,533 [cheering and applause] 536 00:20:16,533 --> 00:20:18,533 [Brittney] I'm a little disappointed, 537 00:20:18,533 --> 00:20:21,734 however I am extremely proud of myself. 538 00:20:21,734 --> 00:20:24,634 I chose the dish because you had the rum, 539 00:20:24,634 --> 00:20:27,066 you had the heat, we have the pickled vegetables, 540 00:20:27,066 --> 00:20:29,100 so I loved all of that and how it came together. 541 00:20:31,100 --> 00:20:33,467 Thank you Brittney, thank you! 542 00:20:33,467 --> 00:20:36,533 Bobby, whenever you're ready to go to Jamaica, come through. 543 00:20:36,533 --> 00:20:38,066 And I'm not talking about Jamaica, Queens, 544 00:20:38,066 --> 00:20:40,734 I'm talking about Kingston, Jamaica! 545 00:20:40,734 --> 00:20:44,166 Clearly, I have to make the drinks a lot stronger when I come back. 546 00:20:44,166 --> 00:20:45,533 -Yes, you do. -[laughter] 547 00:20:45,533 --> 00:20:47,634 -[Aisha] Oh, my god. -[Katie] Always? 548 00:20:47,634 --> 00:20:49,066 I did my best! 549 00:20:49,066 --> 00:20:51,367 [Katie] Tell you what. You make a mean drink. 550 00:20:51,367 --> 00:20:53,433 It did soften the blow a little bit when he won. 551 00:20:54,066 --> 00:20:55,533 My fish had the judges saying, 552 00:20:55,533 --> 00:20:57,533 oh, snap...er! 553 00:20:57,533 --> 00:20:58,867 [cheering and applause]