1 00:00:00,467 --> 00:00:02,000 I'm Bobby Flay. 2 00:00:02,000 --> 00:00:05,600 Each week, one great chef will try to take me down in my house. 3 00:00:05,600 --> 00:00:07,667 -I'm not worried about Bobby. -What? 4 00:00:07,667 --> 00:00:08,867 [people exclaiming] 5 00:00:08,867 --> 00:00:11,467 This culinary battle is gonna shake down in two rounds. 6 00:00:11,467 --> 00:00:12,767 Round one, to get to me, 7 00:00:12,767 --> 00:00:15,000 two contenders have to go through each other 8 00:00:15,000 --> 00:00:17,000 using an ingredient of my choice. 9 00:00:17,000 --> 00:00:18,300 Let's do it. 10 00:00:18,300 --> 00:00:19,867 [Bobby] Two people that know me well 11 00:00:19,867 --> 00:00:23,000 will decide who's got the skills to beat me. 12 00:00:23,000 --> 00:00:26,166 Round two, I go head to head with the winning contender. 13 00:00:26,166 --> 00:00:28,100 It's their turn to surprise me 14 00:00:28,100 --> 00:00:29,467 with their signature dish. 15 00:00:29,467 --> 00:00:31,567 -Oh! -[in sing-song voice] Friendly competition. 16 00:00:31,567 --> 00:00:32,767 Is that distracting? 17 00:00:32,767 --> 00:00:34,166 [Bobby] This is gonna be the first one I don't finish. 18 00:00:34,166 --> 00:00:36,000 -Flay's in trouble. -Whoo! 19 00:00:36,000 --> 00:00:37,567 -Out of line? -No! 20 00:00:37,567 --> 00:00:39,166 Everyone's out to beat me. 21 00:00:42,467 --> 00:00:44,100 All right, don't close the book on me yet, 22 00:00:44,100 --> 00:00:46,500 I'm just starting another chapter. Let's do this. 23 00:00:46,500 --> 00:00:48,066 [crowd cheering] 24 00:00:48,066 --> 00:00:51,033 Give it up for two people here to heckle me in my own house. 25 00:00:52,066 --> 00:00:53,100 Hey-hey! 26 00:00:53,100 --> 00:00:55,500 [Bobby] It's actor and comedian, Kevin Pollack, 27 00:00:55,500 --> 00:00:57,600 and Food Network's Kardea Brown. 28 00:00:57,600 --> 00:00:58,734 [people cheering] 29 00:01:05,000 --> 00:01:06,700 -Wow! -Please be seated. 30 00:01:06,700 --> 00:01:08,066 -Yes-- -[all laughing] 31 00:01:08,066 --> 00:01:09,600 [Bobby] Uh, well, I'm glad to have both of you. 32 00:01:09,600 --> 00:01:11,467 Kardea, you are all over the network. 33 00:01:11,467 --> 00:01:13,867 If there's some sort of baking competition, like, you're runnin' it. 34 00:01:13,867 --> 00:01:15,567 -Yeah. [laughs] -[Bobby] It's-It's so great. 35 00:01:15,567 --> 00:01:17,166 But you've never been at this desk before. 36 00:01:17,166 --> 00:01:18,600 I've never been here before, Bobby. 37 00:01:18,600 --> 00:01:19,600 You-You-- You have judged, right? 38 00:01:19,600 --> 00:01:20,600 -I've judged a few times. -[Bobby] Yes. 39 00:01:20,600 --> 00:01:21,600 And I've judged from home. 40 00:01:21,600 --> 00:01:23,467 -Yes, you-you judge constantly. -[laughs] 41 00:01:23,467 --> 00:01:26,000 We were going through the list of all your appearances 42 00:01:26,000 --> 00:01:28,567 of every single movie and TV show made in history. 43 00:01:28,567 --> 00:01:31,867 You know, Casino, Few Good Men, Usual Suspects. 44 00:01:31,867 --> 00:01:34,300 I've been in a few movies, I don't know the exact number, 91. 45 00:01:34,300 --> 00:01:36,567 -But I think-- -[all laughing] 46 00:01:36,567 --> 00:01:38,567 -[Bobby] So, you're here to mess with me. -[Kardea] Yup. 47 00:01:38,567 --> 00:01:40,000 -It shouldn't be a problem with you. -[Kevin] Yeah. 48 00:01:40,000 --> 00:01:41,700 -[laughs] -There's gonna be some Christopher Walken, 49 00:01:41,700 --> 00:01:43,166 and there's gonna be some Pacino. 50 00:01:43,166 --> 00:01:45,266 -Oh-Oh, Christopher Walken is gonna make an appearance? -[Kevin] And-- 51 00:01:45,266 --> 00:01:46,867 In your face, Bobby. 52 00:01:46,867 --> 00:01:48,500 Wow! 53 00:01:48,500 --> 00:01:50,867 -All right, let's bring out some chefs and give this a go. -Great! 54 00:01:50,867 --> 00:01:52,066 -[Bobby] I got stuff cooking. -Let's go. 55 00:01:54,100 --> 00:01:56,700 [Kardea] Our first chef is a master in global cuisine, 56 00:01:56,700 --> 00:01:59,500 and tonight, he's here to show you how it's done. 57 00:01:59,500 --> 00:02:01,867 -[Kevin] You got that? -[Kardea] Give it up for executive chef 58 00:02:01,867 --> 00:02:03,600 Carlos Anthony! 59 00:02:03,600 --> 00:02:05,533 -[audience cheering] -Whoo! 60 00:02:06,000 --> 00:02:08,166 Yeah! 61 00:02:08,166 --> 00:02:09,333 Okay. [laughs] 62 00:02:10,367 --> 00:02:11,700 Carlos is here. 63 00:02:11,700 --> 00:02:13,367 [chuckles] Yeah, I see it. 64 00:02:13,367 --> 00:02:16,967 This California chef offers up Afro-Latino bites, 65 00:02:16,967 --> 00:02:19,500 and live bands in his popular restaurant in Oakland, 66 00:02:19,500 --> 00:02:22,634 executive chef Nelson German. 67 00:02:23,467 --> 00:02:24,700 -[audience cheering] -[Kardea] Whoo! 68 00:02:24,700 --> 00:02:25,934 [Bobby] Oh, yeah. 69 00:02:27,400 --> 00:02:29,166 [Kardea] All right! 70 00:02:29,166 --> 00:02:30,100 Yeah! 71 00:02:30,100 --> 00:02:31,634 Little salsa. 72 00:02:33,867 --> 00:02:35,200 -[Bobby] What's up, guys? -[Carlos] How're you doin'? 73 00:02:35,200 --> 00:02:36,767 -All right, chef? -[Bobby] How's it going' tonight? 74 00:02:36,767 --> 00:02:37,967 Incredible. 75 00:02:37,967 --> 00:02:39,200 [Bobby] All right, well, here's the way it's gonna work, 76 00:02:39,200 --> 00:02:41,467 I'm gonna give you an ingredient of my choice, 77 00:02:41,467 --> 00:02:43,166 and you must make that ingredient 78 00:02:43,166 --> 00:02:45,000 the superstar of your dish. 79 00:02:45,000 --> 00:02:45,967 What are you hoping for? 80 00:02:45,967 --> 00:02:48,500 -Some platanos. -Platanos, oh, interesting. 81 00:02:48,500 --> 00:02:50,066 -Very interesting. Okay. -[Nelson] Dominican. 82 00:02:50,066 --> 00:02:52,166 -How about you? -A southern California guy, 83 00:02:52,166 --> 00:02:53,967 -I'd love avocados. -[Bobby] Avocados? 84 00:02:53,967 --> 00:02:56,700 -[Carlos] I would love that. -[Bobby] Okay, let's see what we can do. 85 00:02:56,700 --> 00:02:59,367 -Shout it out, Nelson, you got... -[Nelson] Platanos, baby. 86 00:02:59,367 --> 00:03:01,033 -[audience cheering] -Whoo, all right. 87 00:03:02,767 --> 00:03:03,967 That is crazy. 88 00:03:03,967 --> 00:03:05,166 How do you feel about plantains? 89 00:03:05,166 --> 00:03:08,066 Probably not as good as he does., but I love plantains. 90 00:03:08,066 --> 00:03:10,467 -No problem. -[Bobby] Okay, good, 20 minutes on the clock, 91 00:03:10,467 --> 00:03:12,467 don't be tame with these plantains. 92 00:03:12,467 --> 00:03:14,233 -[bell rings] -[audience cheering] 93 00:03:17,400 --> 00:03:18,533 [Carlos] Oh, yeah! 94 00:03:18,867 --> 00:03:20,567 Let's go! 95 00:03:20,567 --> 00:03:21,767 [Bobby] I love this ingredient, 96 00:03:21,767 --> 00:03:24,200 -and I gave them three iterations of it. -Right. 97 00:03:24,200 --> 00:03:27,567 So, there's like, green, which are firm as can be and un-ripened, 98 00:03:27,567 --> 00:03:30,600 the second one, they're firm but like, not completely ripened... 99 00:03:30,600 --> 00:03:31,867 -[Kardea] Mmm-hmm. -[Bobby] ...and then the black, 100 00:03:31,867 --> 00:03:34,000 -you use them for, like, mashed plantains. -[Kardea] Yes. 101 00:03:34,000 --> 00:03:36,100 Plantains? Nelson, come on. 102 00:03:36,100 --> 00:03:37,867 -I get it, bro. -[Carlos] Who'd you pay off for this? 103 00:03:37,867 --> 00:03:39,867 -[audience laughing] -I got lucky. 104 00:03:39,867 --> 00:03:41,367 [Bobby] I would make tostones. 105 00:03:41,367 --> 00:03:43,100 Fry and use it as a vehicle 106 00:03:43,100 --> 00:03:44,867 so you could do, like, shrimp and avocado, 107 00:03:44,867 --> 00:03:46,266 -scallops, whatever. -Yeah. 108 00:03:46,266 --> 00:03:47,533 [Kardea] Mmm-hmm, tostones is the first thing that I thought about, 109 00:03:47,533 --> 00:03:50,066 'cause it's super simple and easy with the time that they're given. 110 00:03:50,066 --> 00:03:51,567 It's a lot of pressure on Nelson. 111 00:03:51,567 --> 00:03:52,700 He asked for plantains, 112 00:03:52,700 --> 00:03:54,066 like, 130 episodes, 113 00:03:54,066 --> 00:03:55,367 -first time this happens... -There you go, 114 00:03:55,367 --> 00:03:57,600 -and he has to deliver, he has to, not a choice. -[Bobby] Yes. 115 00:03:57,600 --> 00:03:59,700 [Kardea] All right, we're coming up on 16 minutes, chefs. 116 00:03:59,700 --> 00:04:00,700 Nelson... 117 00:04:00,700 --> 00:04:02,000 [audience cheering] 118 00:04:02,000 --> 00:04:03,467 The universe came in and said, 119 00:04:03,467 --> 00:04:05,867 "You want plantains? I'll give you plantains." 120 00:04:05,867 --> 00:04:07,367 Now, what are you making with your plantains? 121 00:04:07,367 --> 00:04:10,100 I'm doing a stuffed plantain, avocado crema, 122 00:04:10,100 --> 00:04:11,767 little chorizo, beef ragu. 123 00:04:11,767 --> 00:04:14,767 -Okay, and which one did you use? -Using the sweet one. 124 00:04:14,767 --> 00:04:16,567 -Sweet, okay, okay. Okay. -Gotta go sweet. 125 00:04:16,567 --> 00:04:18,867 My personal favorite is the sweet, ripe plantain. 126 00:04:18,867 --> 00:04:21,100 Deep frying these plantains is gonna bring out more of the sugar, 127 00:04:21,100 --> 00:04:23,000 adding that pungent, sweet flavor. 128 00:04:23,000 --> 00:04:24,000 Now, Carlos. 129 00:04:24,000 --> 00:04:25,867 He's in his wheelhouse over here, he got-- 130 00:04:25,867 --> 00:04:28,500 He's in his wheelhouse. They threw him up a soft ball, huh? 131 00:04:28,500 --> 00:04:30,400 -Ohhh! Uh-huh. -[Nelson chuckles] There you go. 132 00:04:30,400 --> 00:04:32,300 -All right. -Okay, we already talkin' smack. 133 00:04:32,300 --> 00:04:33,700 -[laughs] -[Nelson] Uh-oh. 134 00:04:33,700 --> 00:04:35,700 -[audience cheering] -Come on. 135 00:04:35,700 --> 00:04:37,767 It's been a while since I've been back in New York City. 136 00:04:37,767 --> 00:04:39,867 Gotta represent for my people, for my culture. 137 00:04:39,867 --> 00:04:42,567 You know, being Dominican, we gather around food. 138 00:04:42,567 --> 00:04:44,700 It's the one thing that really brings everyone together. 139 00:04:44,700 --> 00:04:46,400 After graduating culinary school, 140 00:04:46,400 --> 00:04:49,266 I worked my way up to sous chef at the Gramercy Park Hotel. 141 00:04:49,266 --> 00:04:51,166 Now, I represent Oakland, California. 142 00:04:51,166 --> 00:04:52,567 I moved in 2010. 143 00:04:52,567 --> 00:04:54,867 It was always the goal to open my own place, 144 00:04:54,867 --> 00:04:56,300 and when I did it, I cried. 145 00:04:56,300 --> 00:04:58,467 It was the culmination of my journey as a chef 146 00:04:58,467 --> 00:05:00,300 and also my Afro-Latin roots. 147 00:05:00,300 --> 00:05:02,200 Now, it's the next step, next goal, 148 00:05:02,200 --> 00:05:04,467 I have to beat a legend, and I'm ready for it. 149 00:05:04,467 --> 00:05:06,700 -Carlos, what's going on over here? -Whoo, 150 00:05:06,700 --> 00:05:08,166 we have flavor over here, baby. 151 00:05:08,166 --> 00:05:09,367 We got flavor! 152 00:05:09,367 --> 00:05:11,700 I'm making a shrimp and plantain aguachile 153 00:05:11,700 --> 00:05:13,567 with crispy plantain chips. 154 00:05:13,567 --> 00:05:16,166 Aguachile is a very special dish 155 00:05:16,166 --> 00:05:18,400 that I loved eating as a kid. 156 00:05:18,400 --> 00:05:21,367 Very similar to ceviche with lime juice, 157 00:05:21,367 --> 00:05:24,266 cilantro, serrano chilis and kale. 158 00:05:24,266 --> 00:05:26,700 So, this is something, uh, right from grandma's kitchen, 159 00:05:26,700 --> 00:05:28,166 a-a really beautiful aguachile. 160 00:05:28,166 --> 00:05:31,367 Where-- the plantains are not being used yet. They're looking at me. 161 00:05:31,367 --> 00:05:33,467 I'm gonna use the-the ripe sweet ones 162 00:05:33,467 --> 00:05:36,867 as well as the green uh, really under-ripe ones as well. 163 00:05:36,867 --> 00:05:38,166 So, alongside the shrimp, 164 00:05:38,166 --> 00:05:41,266 I'm adding some roasted, chili-crusted plantain 165 00:05:41,266 --> 00:05:44,300 to really bring out the sweetness and the flavor in the dish. 166 00:05:44,300 --> 00:05:47,166 -Good luck, Carlos. -We're cooking! 167 00:05:47,166 --> 00:05:49,066 Being here today has been a dream 168 00:05:49,066 --> 00:05:51,567 since I was barely able to reach the countertop. 169 00:05:51,567 --> 00:05:54,166 My cooking style's gonna be really tough to beat. 170 00:05:54,166 --> 00:05:56,300 It was grown in my grandmother's kitchen, 171 00:05:56,300 --> 00:06:00,166 and it's been developed over years and years of cooking. 172 00:06:00,166 --> 00:06:02,867 Today, I'm the executive chef of Herb and Wood, 173 00:06:02,867 --> 00:06:06,400 which is known for it's California coastal cuisine. 174 00:06:06,400 --> 00:06:10,100 We've been noted in Forbes as one of the top restaurants in the country. 175 00:06:10,100 --> 00:06:12,767 I'm ready for anything Bobby has to throw at me. 176 00:06:12,767 --> 00:06:14,200 I'm doing it for you, grandma. 177 00:06:14,200 --> 00:06:16,266 You've got nine minutes to go! 178 00:06:16,266 --> 00:06:18,867 [Carlos] I drop my shrimp right in the boiling water. 179 00:06:18,867 --> 00:06:20,467 I wanna get a light cook on them. 180 00:06:20,467 --> 00:06:24,066 Then, I take the really ripe yellow and black plantains 181 00:06:24,066 --> 00:06:27,767 and I throw 'em into a really rippin' hot cast iron pan. 182 00:06:27,767 --> 00:06:29,400 [Kardea] Carlos is making an aguachile, 183 00:06:29,400 --> 00:06:32,600 -with, uh, shrimp and sauteed plantain. -Okay. 184 00:06:32,600 --> 00:06:35,400 [Kardea] As long as the other flavors kinda merge well together, 185 00:06:35,400 --> 00:06:36,667 -he could pull it off. -Right. 186 00:06:36,667 --> 00:06:38,867 [Kardea] But the star of the show should be the plantain. 187 00:06:38,867 --> 00:06:42,100 -Yeah, you're worried the shrimp could be the star? -Yes. 188 00:06:42,100 --> 00:06:44,166 [Kevin] Whereas Nelson went all in, 189 00:06:44,166 --> 00:06:46,000 making the plantain the vessel. 190 00:06:46,000 --> 00:06:47,767 -Let's face it, he's in his comfort zone. -[Kardea] He is. 191 00:06:47,767 --> 00:06:49,500 -I mean... -[Kardea] He is, stuffing it with, like, 192 00:06:49,500 --> 00:06:52,467 a ground beef mixture, added some chorizo. 193 00:06:52,467 --> 00:06:54,100 -Naturally spicy. -[Kardea] Yes. 194 00:06:54,100 --> 00:06:57,266 And hopefully that spice does not overpower... 195 00:06:57,266 --> 00:06:58,266 Now, I add some red onions 196 00:06:58,266 --> 00:06:59,700 and my tomato paste, 197 00:06:59,700 --> 00:07:02,166 to add a little bit of sweetness, and to create that beautiful color. 198 00:07:02,166 --> 00:07:03,867 Okay, chefs. 199 00:07:03,867 --> 00:07:07,166 -Now it's time for Al Pacino to take a look. -Here we go. 200 00:07:07,166 --> 00:07:08,200 [audience titters] 201 00:07:08,200 --> 00:07:10,467 -[Carlos] Oh, I love it. -He's bringin' the pepper! 202 00:07:10,467 --> 00:07:11,700 [laughing] 203 00:07:11,700 --> 00:07:13,600 I'm gonna spice these plantains really good, 204 00:07:13,600 --> 00:07:16,767 -I know they can really soak up flavor, so... -Yes, they can. 205 00:07:16,767 --> 00:07:18,367 [Carlos] Hopefully, you'll love it as much as I do. 206 00:07:18,367 --> 00:07:20,266 [Kevin] Well, that's the plan get back to it. 207 00:07:20,266 --> 00:07:22,467 -[Carlos] Yes, chef. -Okay, how're we feelin' over here? 208 00:07:22,467 --> 00:07:23,600 [Nelson] Feelin' good, feelin' good. 209 00:07:23,600 --> 00:07:25,700 Now, the next thing is get this avocado crema going. 210 00:07:25,700 --> 00:07:30,367 So, it's avocados, add some lime juice to that, some cilantro. 211 00:07:30,367 --> 00:07:32,066 But while you do that, quickly, 212 00:07:32,066 --> 00:07:34,600 which of my films is your favorite, would you say? 213 00:07:34,600 --> 00:07:36,266 Usual Suspects for sure, right? 214 00:07:36,266 --> 00:07:37,767 - Usual Suspects is the correct answer. -Yeah. 215 00:07:37,767 --> 00:07:40,467 -[audience titters] -Let's put five more minutes on the clock for him. 216 00:07:40,467 --> 00:07:42,500 -For getting-- for getting that right. -[laughing] 217 00:07:42,500 --> 00:07:43,700 You got seven minutes. 218 00:07:43,700 --> 00:07:46,367 -[Bobby] Seven minutes, whoo! -And stop messing around. 219 00:07:47,500 --> 00:07:49,367 [Carlos] I mix into the aguachile 220 00:07:49,367 --> 00:07:52,600 those beautiful chili-roasted plantains with shrimp. 221 00:07:52,600 --> 00:07:55,066 Then, take the plantains and, on a mandoline, 222 00:07:55,066 --> 00:07:57,200 cut them as thin as I can. 223 00:07:57,200 --> 00:07:58,600 Two minutes, now! 224 00:07:58,600 --> 00:08:02,100 I very artistically place the ceviche in the center of the plate. 225 00:08:02,100 --> 00:08:04,100 Then, crispy plantain chips, 226 00:08:04,100 --> 00:08:06,467 and then some of that fresh aguachile sauce. 227 00:08:06,467 --> 00:08:08,000 Thirty seconds! 228 00:08:08,000 --> 00:08:10,967 [Nelson] So, I plate my avocado crema, get my plantains, my ragu. 229 00:08:10,967 --> 00:08:12,500 [all chanting] Nine, eight... 230 00:08:12,500 --> 00:08:13,867 [Nelson] Add my cloud of chilis. 231 00:08:13,867 --> 00:08:16,467 It's looking really beautiful, that red is popping. 232 00:08:16,467 --> 00:08:17,467 [Kardea] Three... 233 00:08:17,467 --> 00:08:19,100 -[all chanting] Two, one! -[Bobby] Ring the bell. 234 00:08:19,100 --> 00:08:20,066 [bell rings] 235 00:08:20,066 --> 00:08:21,166 [all cheering] 236 00:08:22,600 --> 00:08:25,400 [Bobby] Good job, good job. 237 00:08:25,400 --> 00:08:27,567 -[Bobby] Beautiful. -Wow, I'm impressed. 238 00:08:27,567 --> 00:08:29,266 I think Carlos, he may pull it off. 239 00:08:29,266 --> 00:08:30,567 He may very well pull it off. 240 00:08:35,567 --> 00:08:37,100 Bobby, I gotta say, from looking at these plates, 241 00:08:37,100 --> 00:08:38,900 I think it's pretty much done for you. 242 00:08:38,900 --> 00:08:41,000 -For tonight. -Okay, glad to hear that. 243 00:08:41,000 --> 00:08:44,166 -[audience titters] -But, it's all about the plantain. 244 00:08:44,166 --> 00:08:46,166 Chef Carlos, what did you make? 245 00:08:46,166 --> 00:08:48,667 I did a shrimp and plantain aguachile 246 00:08:48,667 --> 00:08:50,166 with crispy plantain chips. 247 00:08:52,567 --> 00:08:55,934 The aguachile is spicy, it is flavorful, 248 00:08:56,367 --> 00:08:57,767 and the plantain chip, 249 00:08:57,767 --> 00:09:00,867 that skin kinda gives it that extra layer of crunch, 250 00:09:00,867 --> 00:09:03,266 which is surprisingly genius. 251 00:09:03,266 --> 00:09:04,266 -Thank you. -[Kardea] But, 252 00:09:04,266 --> 00:09:06,367 I'm not getting much of that plantain in it, 253 00:09:06,367 --> 00:09:08,100 'cause there's so many spices. 254 00:09:08,100 --> 00:09:09,767 [Kevin] It did come on strong. 255 00:09:09,767 --> 00:09:10,767 No question about it. 256 00:09:10,767 --> 00:09:12,467 But, if you're gonna kick some butt here, 257 00:09:12,467 --> 00:09:13,800 that's not a bad tactic. 258 00:09:13,800 --> 00:09:15,900 I love shrimp, I love everything that's goin' on. 259 00:09:15,900 --> 00:09:17,266 -Thank you. -[Kevin] Yeah. 260 00:09:17,266 --> 00:09:19,000 Chef Nelson, what did you make? 261 00:09:19,000 --> 00:09:21,600 So, I made for you guys a stuffed sweet plantain 262 00:09:21,600 --> 00:09:23,667 with a chorizo and beef ragu, 263 00:09:23,667 --> 00:09:24,900 a little avocado crema. 264 00:09:24,900 --> 00:09:27,900 The plantain, it is a great vessel for your ragu. 265 00:09:27,900 --> 00:09:29,800 But, um, it's a little spicy. 266 00:09:29,800 --> 00:09:31,266 Unlike my friend here, Kevin, 267 00:09:31,266 --> 00:09:33,900 -spice is just-- it's not my thing, I'm a wimp. -[Nelson chuckles] 268 00:09:33,900 --> 00:09:37,000 -But, the crema kinda cools everything down. -Thank you. 269 00:09:37,000 --> 00:09:40,367 Yeah, there is a calm coolness to this 270 00:09:40,367 --> 00:09:42,000 -that I find impressive. -[chuckles] Just like me. 271 00:09:42,000 --> 00:09:43,200 [Kevin] Yeah, like you. 272 00:09:43,200 --> 00:09:45,800 And the combination of all the ingredients 273 00:09:45,800 --> 00:09:47,367 has created the balance. 274 00:09:47,367 --> 00:09:49,700 If anything, I would've wanted a little more spice, 275 00:09:49,700 --> 00:09:51,767 just because I-I can-- I can never get enough. 276 00:09:51,767 --> 00:09:53,100 [Nelson chuckles] 277 00:09:53,100 --> 00:09:55,266 All right, chefs, give us a moment to discuss. 278 00:09:55,266 --> 00:09:57,800 [Nelson] Chef Carlos, I love you, you're amazing, 279 00:09:57,800 --> 00:10:00,000 but I gotta win. Sorry, brother. 280 00:10:00,000 --> 00:10:03,433 The chef moving forward to beat Bobby Flay... 281 00:10:04,367 --> 00:10:06,000 is chef Nelson. 282 00:10:06,000 --> 00:10:08,467 -[audience cheering] -[Carlos] Thank you. Thank you. 283 00:10:08,467 --> 00:10:10,900 I learned so much in this experience, 284 00:10:10,900 --> 00:10:13,367 and I got to make food that I know and I love. 285 00:10:13,367 --> 00:10:14,433 And that's a win. 286 00:10:14,800 --> 00:10:15,900 Thank you, guys. 287 00:10:15,900 --> 00:10:19,100 Nelson, this is such a well-balanced dish. 288 00:10:19,100 --> 00:10:20,600 The star of the show is the plantain. 289 00:10:20,600 --> 00:10:22,266 -You represented very, very well. -Thank you. 290 00:10:22,266 --> 00:10:23,800 Now, how do you feel 291 00:10:23,800 --> 00:10:25,867 going on to the next stage? 292 00:10:25,867 --> 00:10:27,900 Yeah, so, a little les pressure this time, so... 293 00:10:27,900 --> 00:10:30,100 -[Kardea] Oh. -[Kevin] A little less pressure. 294 00:10:30,100 --> 00:10:31,767 [all exclaiming] 295 00:10:31,767 --> 00:10:33,100 Roll up the sleeves, Bobby, 296 00:10:33,100 --> 00:10:34,634 [laughs] 297 00:10:40,166 --> 00:10:42,100 -[Bobby] Great job, Nelson. -Thank you, chef. 298 00:10:42,100 --> 00:10:43,200 So, what are we cooking tonight? 299 00:10:43,200 --> 00:10:44,767 What is your signature dish? 300 00:10:44,767 --> 00:10:46,166 My signature dish is... 301 00:10:48,600 --> 00:10:49,600 stuffed peppers. 302 00:10:49,600 --> 00:10:51,767 -Ooh. -Ooh, whoa. 303 00:10:51,767 --> 00:10:53,200 -[audience applauding] -[Kevin] Wow. 304 00:10:53,200 --> 00:10:55,367 -That could go in a lot of different directions. -[Nelson] Yeah. 305 00:10:55,367 --> 00:10:57,000 Have you ever made stuffed peppers before? 306 00:10:57,000 --> 00:10:59,200 -[Bobby] I don't think so. -Ohh! 307 00:10:59,200 --> 00:11:00,467 [Kardea] What? 308 00:11:00,467 --> 00:11:02,266 Think you're too good to stuff peppers? 309 00:11:02,266 --> 00:11:03,900 -No, I'm not too good. -Uh, you know, yeah, I've-- 310 00:11:03,900 --> 00:11:05,367 Oh, I haven't gotten around to it. 311 00:11:05,367 --> 00:11:06,567 [Bobby] I haven't gotten around to it. 312 00:11:06,567 --> 00:11:08,767 -[all laughing] -Like, "I've stuffed calabrian peppers, 313 00:11:08,767 --> 00:11:10,100 -but I've never done bell peppers." -[Kevin] Yeah. 314 00:11:10,100 --> 00:11:11,567 [laughs] 315 00:11:11,567 --> 00:11:15,367 Forty-five minutes on the clock, and your time starts now. 316 00:11:15,367 --> 00:11:16,433 [audience cheering] 317 00:11:16,667 --> 00:11:18,033 Whoo! 318 00:11:20,166 --> 00:11:23,000 Stuffed peppers, you know, it's a pepper that's been hollowed out 319 00:11:23,000 --> 00:11:24,600 and then stuffed with any kind of meat, 320 00:11:24,600 --> 00:11:26,166 any kind of vegetables, rice. 321 00:11:26,166 --> 00:11:28,367 A staple, and I'll tell you, for me, 322 00:11:28,367 --> 00:11:29,867 -the key... -Mmm-hmm. 323 00:11:30,467 --> 00:11:32,467 -Cheese. -Cheese, yes! 324 00:11:32,467 --> 00:11:33,834 -Has to be cheesy. -Right? 325 00:11:34,367 --> 00:11:36,166 -So, Nelson... -Yeah? 326 00:11:36,166 --> 00:11:38,367 Why is this your signature dish? 327 00:11:38,367 --> 00:11:41,467 It's just culmination of my journey from New York to California. 328 00:11:41,467 --> 00:11:42,900 You know, stuffed peppers are huge out there. 329 00:11:42,900 --> 00:11:44,533 But, I'm going very Caribbean with this one. 330 00:11:45,100 --> 00:11:46,867 -Caribbean! -Caribbean? 331 00:11:46,867 --> 00:11:48,266 -[audience applauding] -[Kevin] Look out. 332 00:11:48,266 --> 00:11:49,567 I'm actually using lobster. 333 00:11:49,567 --> 00:11:51,000 You're using what? Lobster? 334 00:11:51,000 --> 00:11:52,000 -[Nelson] Yeah. -[Kevin chuckles] 335 00:11:52,000 --> 00:11:53,667 -[Nelson] Oh, yeah. -I'm goin' home. 336 00:11:53,667 --> 00:11:54,867 [all laughing] 337 00:11:54,867 --> 00:11:56,367 Killin' me. 338 00:11:56,367 --> 00:11:57,667 [Nelson] I'm doin' a big twist today. 339 00:11:57,667 --> 00:11:59,567 Gonna take it more of a Caribbean route, 340 00:11:59,567 --> 00:12:01,667 which is, you're taking lobster meats, 341 00:12:01,667 --> 00:12:04,367 apples, a wonderful ray of spices. 342 00:12:04,367 --> 00:12:05,867 I'll make a nice curry sauce. 343 00:12:05,867 --> 00:12:08,100 It's gonna be inside poblano pepper 344 00:12:08,100 --> 00:12:09,867 with a red kidney bean hummus. 345 00:12:09,867 --> 00:12:11,367 It's absolutely fantastic. 346 00:12:11,367 --> 00:12:14,200 It's something that's dear to all the Caribbean islands. 347 00:12:14,200 --> 00:12:16,200 Nelson is using a poblano pepper, 348 00:12:16,200 --> 00:12:17,900 -which is gonna give us a little heat. -Yes. 349 00:12:17,900 --> 00:12:19,100 -A little spice. -Yeah. 350 00:12:19,100 --> 00:12:21,000 [Kardea] And it's different from what you typically see 351 00:12:21,000 --> 00:12:23,600 with the red or yellow or green bell pepper. 352 00:12:23,600 --> 00:12:25,767 There you go, we're already outside the box. 353 00:12:25,767 --> 00:12:28,100 -So, you think Bobby's gonna go more traditional? -Yes. 354 00:12:28,100 --> 00:12:30,800 [Bobby] I'm gonna go sort of Mexico, Southwest, those kinds of flavors. 355 00:12:30,800 --> 00:12:35,367 So, my strategy is to make make a very flavorful filling. 356 00:12:35,367 --> 00:12:36,700 I'm making stuffed peppers 357 00:12:36,700 --> 00:12:38,467 filled with red chili carnitas, 358 00:12:38,467 --> 00:12:41,900 black beans and rice and served with an avocado tomatillo sauce. 359 00:12:41,900 --> 00:12:44,867 I start with some pork, throw it in chicken stock, 360 00:12:44,867 --> 00:12:47,667 with chipotle, chili de arbol, ancho chili, 361 00:12:47,667 --> 00:12:49,867 and then I'm gonna go with roasted red peppers 362 00:12:49,867 --> 00:12:52,700 because they are pretty, they're bright, they're sweet. 363 00:12:52,700 --> 00:12:55,667 All right, chefs, we're comin' up on 35 minutes. 364 00:12:55,667 --> 00:12:58,000 [audience cheering] 365 00:12:58,000 --> 00:12:59,867 [Nelson] So, I'm gonna start my curry sauce. 366 00:12:59,867 --> 00:13:02,200 Sauteing the apples, the onions and garlic. 367 00:13:02,200 --> 00:13:05,667 Adding apples to my curry sauce is gonna add a nice bit of sweetness. 368 00:13:05,667 --> 00:13:09,467 And then, there's a little bit chipotle, masala curry, lobster stock, 369 00:13:09,467 --> 00:13:12,767 cumin, coriander, and then a lot of beautiful Oaxaca cheese. 370 00:13:12,767 --> 00:13:14,767 So Nelson, why-why lobster? 371 00:13:14,767 --> 00:13:17,000 -Yeah, Nelson, why lobster? -[Nelson chuckles] 372 00:13:17,000 --> 00:13:19,467 I just lobster, I think it's perfect for the pepper. 373 00:13:19,467 --> 00:13:22,467 Okay. All of these flavors, it's marrying really well, 374 00:13:22,467 --> 00:13:24,567 dancing in the pot together. 375 00:13:24,567 --> 00:13:26,367 -[Nelson chuckles] -And speaking of dancing, 376 00:13:26,367 --> 00:13:27,700 let me see here. 377 00:13:27,700 --> 00:13:28,667 [Nelson] What? 378 00:13:29,100 --> 00:13:31,800 Ohhh! Yay! 379 00:13:31,800 --> 00:13:32,867 [Spanish music playing] 380 00:13:32,867 --> 00:13:33,834 Yes! 381 00:13:34,367 --> 00:13:35,533 [audience cheering] 382 00:13:36,467 --> 00:13:37,467 [Kardea] Now, Bobby. 383 00:13:37,467 --> 00:13:38,867 Let us see what those hips can do. 384 00:13:38,867 --> 00:13:40,266 -[audience exclaiming] -[Nelson chuckles] 385 00:13:44,867 --> 00:13:46,367 Eh, it's all right. 386 00:13:46,367 --> 00:13:48,867 It's all right, it was okay. 387 00:13:48,867 --> 00:13:49,967 [laughs] 388 00:13:54,600 --> 00:13:55,767 [Kardea] Comin' up on 26 minutes. 389 00:13:55,767 --> 00:13:57,066 ♪ I'm feelin' hyped up ♪ 390 00:13:57,066 --> 00:13:59,033 ♪ Got the fire inside us ♪ 391 00:13:59,867 --> 00:14:01,166 Well, well... 392 00:14:01,166 --> 00:14:02,166 What's goin' on? 393 00:14:02,166 --> 00:14:04,000 If it isn't Mr. Food Network. 394 00:14:04,000 --> 00:14:06,700 [all laughing] 395 00:14:06,700 --> 00:14:08,166 -Bobby. -[Bobby] Yes. 396 00:14:08,166 --> 00:14:10,000 You got a pressure cooker goin' on in here, what's in there? 397 00:14:10,000 --> 00:14:11,300 Uh, I'm makin' carnitas. 398 00:14:11,300 --> 00:14:14,367 And, I'm gonna make an avocado tomatillo sauce, 399 00:14:14,367 --> 00:14:15,967 -for the bottom of the peppers. -Mmm-hmm. 400 00:14:15,967 --> 00:14:17,400 [Bobby] Uh, the tomatillos are gonna add 401 00:14:17,400 --> 00:14:19,500 sort of a nice viscosity to the sauce. 402 00:14:19,500 --> 00:14:22,066 I've put some serrano chilis and some onions in there as well. 403 00:14:22,066 --> 00:14:23,767 I got the peppers roasting. 404 00:14:23,767 --> 00:14:25,166 -[Kardea] Red bell peppers? -[Bobby] Yeah. 405 00:14:25,166 --> 00:14:27,667 -Very Instagrammable. Very-- -[laughing] 406 00:14:28,467 --> 00:14:30,166 -Very-- Okay. -[Bobby] Exactly. 407 00:14:30,166 --> 00:14:31,467 Monday night dinner, you know. 408 00:14:31,467 --> 00:14:32,533 -Okay. -Exa-- [laughing] 409 00:14:33,200 --> 00:14:35,367 -He's using poblano. -Oh, nice. 410 00:14:35,367 --> 00:14:37,667 [Kardea] We're in for a treat with-with Nelson. 411 00:14:37,667 --> 00:14:39,166 Nelson, make me one of those peppers. 412 00:14:39,166 --> 00:14:41,000 I got you, chef. [chuckles] 413 00:14:41,000 --> 00:14:42,600 All right, crowd, give it up for Nelson. 414 00:14:42,600 --> 00:14:44,000 -Give it up for Nelson! -[audience cheering] 415 00:14:44,000 --> 00:14:46,000 [Kardea] That's right. That's right! 416 00:14:46,000 --> 00:14:47,667 -You got it, Nelson. -Thank you, chef. 417 00:14:50,667 --> 00:14:52,867 [Kardea] Now, Nelson has filling. 418 00:14:52,867 --> 00:14:54,867 There's apples and there's onions. 419 00:14:54,867 --> 00:14:56,367 He just put some heavy cream in it. 420 00:14:56,367 --> 00:14:58,367 [Kardea] Heavy cream, so we're gonna get that creamy texture. 421 00:14:58,367 --> 00:15:01,166 So, I'm blending my curry sauce to give this really silky texture 422 00:15:01,166 --> 00:15:02,767 and I'm gonna add it to my lobster. 423 00:15:02,767 --> 00:15:04,400 His ingredients are not traditional. 424 00:15:04,400 --> 00:15:07,100 But, I know that they're gonna go really well together. 425 00:15:07,100 --> 00:15:08,266 And it does make sense 426 00:15:08,266 --> 00:15:11,500 -that Bobby's gonna have a little more tradition. -Right. 427 00:15:11,500 --> 00:15:14,066 I take my tomatillos, add avocados to it. 428 00:15:14,066 --> 00:15:16,166 I'm also gonna add some cilantro, 429 00:15:16,166 --> 00:15:19,500 little bit of honey to chill out the tartness of the tomatillos. 430 00:15:19,500 --> 00:15:21,100 -[buzzer sounds] -Just under 12 minutes. 431 00:15:21,100 --> 00:15:22,266 [audience exclaiming and applauding] 432 00:15:23,767 --> 00:15:26,500 There's a lobster, cooked and now shelled. 433 00:15:26,500 --> 00:15:29,867 [Nelson] So, I grab my lobster, I'm gonna start slicing into nice, big chunks. 434 00:15:29,867 --> 00:15:31,867 So, I put down a cast iron, 435 00:15:31,867 --> 00:15:35,200 and kinda let it stew very slowly in the sauce. 436 00:15:35,200 --> 00:15:37,166 Only ten minutes left. 437 00:15:37,166 --> 00:15:39,767 [Bobby] I take the pork out and I strain out the sauce 438 00:15:39,767 --> 00:15:41,166 and I start reducing it right away 439 00:15:41,166 --> 00:15:43,600 'cause this is gonna be the sauce that I'm going to serve 440 00:15:43,600 --> 00:15:45,266 surrounding the carnitas 441 00:15:45,266 --> 00:15:46,867 and then, my rice is cooked. 442 00:15:46,867 --> 00:15:49,266 I got some black beans, I'm gonna crisp it up a little bit. 443 00:15:49,266 --> 00:15:53,066 -Okay, well, I'm seein' some rice and beans. -[laughs] 444 00:15:54,500 --> 00:15:56,400 Is something caramelizing with saffron in there? 445 00:15:56,400 --> 00:15:58,000 Yeah, so-- I'm reducing the sauce down. 446 00:15:58,000 --> 00:15:59,967 -You wanna taste it? -Yes, I do. 447 00:15:59,967 --> 00:16:01,834 -[Bobby] A little spicy. -Please, I love the spice. 448 00:16:04,667 --> 00:16:06,033 Oh, damn, that's good. 449 00:16:06,300 --> 00:16:07,433 Aw, man. 450 00:16:08,767 --> 00:16:09,834 [all exclaiming] 451 00:16:11,100 --> 00:16:12,166 They like fire. 452 00:16:12,166 --> 00:16:14,266 Oh, he's just showin' off. 453 00:16:14,266 --> 00:16:16,000 -[chuckles] -[Kevin] He brings the fire, 454 00:16:16,000 --> 00:16:17,500 but will there be substance? 455 00:16:17,500 --> 00:16:19,200 [Bobby laughs] 456 00:16:19,200 --> 00:16:20,500 Clock is ticking down, 457 00:16:20,500 --> 00:16:22,767 -are you feeling confident still, Nelson? -[Nelson] I am, I am. 458 00:16:22,767 --> 00:16:24,600 Next, I'm gonna get started on my kidney bean hummus. 459 00:16:24,600 --> 00:16:27,400 It's gonna add some silkiness to this dish. 460 00:16:27,400 --> 00:16:29,166 I add a little bit of chipotle powder, 461 00:16:29,166 --> 00:16:31,567 cumin, and then, I'm gonna add some lobster stock, 462 00:16:31,567 --> 00:16:34,467 just enough so I can liquify and make a nice puree. 463 00:16:34,467 --> 00:16:35,767 Wow, seven minutes! 464 00:16:35,767 --> 00:16:37,066 [audience cheering and applauding] 465 00:16:38,400 --> 00:16:41,500 [Bobby] My carnitas are very flavorful, they have heat. 466 00:16:41,500 --> 00:16:43,767 No joke, but I think they taste great. 467 00:16:43,767 --> 00:16:46,100 Bobby's sauce was... 468 00:16:46,100 --> 00:16:47,767 -spectacular. -[Kardea] Okay. 469 00:16:47,767 --> 00:16:49,467 Let's see how this plating goes. 470 00:16:49,467 --> 00:16:50,700 Two minutes now. 471 00:16:50,700 --> 00:16:53,066 ♪ Here we go ♪ 472 00:16:53,066 --> 00:16:55,867 [Bobby] So, I have the tomatillo avocado sauce on the bottom of the plate, 473 00:16:55,867 --> 00:16:57,166 some cotija cheese, 474 00:16:57,166 --> 00:16:59,867 then the roasted pepper, black beans and rice, 475 00:16:59,867 --> 00:17:04,000 the carnitas, and then, a little more black beans and rice on top. 476 00:17:04,000 --> 00:17:05,500 Barely a minute! 477 00:17:05,500 --> 00:17:08,667 [Nelson] F irst thing I do is grab my red kidney bean hummus, 478 00:17:08,667 --> 00:17:10,000 do a nice swipe of that, 479 00:17:10,000 --> 00:17:12,767 now, I'm gonna add my peppers, grab my lobster filling, 480 00:17:12,767 --> 00:17:14,567 start putting it inside the pepper. 481 00:17:14,567 --> 00:17:16,600 [Kevin] What's going on in Nelson's skillet? 482 00:17:16,600 --> 00:17:17,700 It just looks like magic. 483 00:17:17,700 --> 00:17:19,767 -And rich. -Yes, very rich. 484 00:17:19,767 --> 00:17:22,700 Put my queso pesto, and now I'm gonna add my piquillo pepper. 485 00:17:22,700 --> 00:17:23,767 Here we go. 486 00:17:23,767 --> 00:17:26,867 [all chanting] Nine, eight, seven, 487 00:17:26,867 --> 00:17:32,400 six, five, four, three, two, one! 488 00:17:32,400 --> 00:17:33,567 [all cheering] 489 00:17:35,400 --> 00:17:36,634 Let's go! 490 00:17:38,400 --> 00:17:39,467 Gotta step away. 491 00:17:40,867 --> 00:17:42,166 Whoo. 492 00:17:42,166 --> 00:17:43,700 [Bobby] I think it looks pretty good. 493 00:17:43,700 --> 00:17:47,066 I think the tomatillo sauce is gonna kinda chill out the carnitas a little bit. 494 00:17:47,066 --> 00:17:49,100 You know, I'm sure Nelson's tastes delicious. 495 00:17:49,100 --> 00:17:51,066 If it's anything like his first round dish, 496 00:17:51,066 --> 00:17:52,667 it's gonna wow them for sure. 497 00:17:52,667 --> 00:17:54,934 It's a winner. I-I feel it in my bones. 498 00:18:00,100 --> 00:18:02,367 Tonight's challenge was stuffed peppers. 499 00:18:02,367 --> 00:18:05,467 And now, we'd like to introduce you to the judges. 500 00:18:05,467 --> 00:18:09,000 [Kardea] First up, the executive chef and owner of Comodo, 501 00:18:09,000 --> 00:18:10,567 Felipe Donnelly. 502 00:18:10,567 --> 00:18:14,100 Chef cookbook author and podcast host, 503 00:18:14,100 --> 00:18:15,467 Martie Duncan. 504 00:18:15,467 --> 00:18:18,700 Chef and restaurateur, Akhtar Nawab. 505 00:18:18,700 --> 00:18:20,133 [all applauding] 506 00:18:22,867 --> 00:18:26,333 So judges, please start with the first stuffed pepper in front of you. 507 00:18:30,100 --> 00:18:33,100 [Akhtar] The lobster's cooked so well, really delicious. 508 00:18:33,100 --> 00:18:35,567 The poblano pepper is one of my favorites. 509 00:18:35,567 --> 00:18:39,000 So, it-it really adds that spice to it, but also very earthy. 510 00:18:39,000 --> 00:18:41,166 The kidney bean hummus didn't really do much for me. 511 00:18:41,166 --> 00:18:43,166 I love the texture, super creamy. 512 00:18:43,166 --> 00:18:46,100 But all in all, I think it could use a touch more flavor. 513 00:18:46,100 --> 00:18:48,467 [Felipe] When I take my first bite, 514 00:18:48,467 --> 00:18:51,567 I was expecting a huge pop of flavor 515 00:18:51,567 --> 00:18:54,767 and it was a little bit more subtler than what I was expecting. 516 00:18:54,767 --> 00:18:57,266 Uh, but it was overall a very, very beautiful dish. 517 00:18:57,266 --> 00:19:00,100 It is not what I expected from a stuff pepper, 518 00:19:00,100 --> 00:19:02,600 but it is certainly a beautifully elevated version. 519 00:19:02,600 --> 00:19:05,166 I'm no sold on that hummus. 520 00:19:05,166 --> 00:19:07,867 But the rest of it, absolutely delicious. 521 00:19:07,867 --> 00:19:10,166 All right, thank you judges, we're gonna have you switch plates. 522 00:19:13,367 --> 00:19:16,166 [Felipe] The sweet pepper was a beautiful choice for-for the plating. 523 00:19:16,166 --> 00:19:17,867 Carnitas were on point. 524 00:19:17,867 --> 00:19:19,000 There was heat. 525 00:19:19,000 --> 00:19:22,000 I think the-the salsa was missing a little bit of salt 526 00:19:22,000 --> 00:19:23,567 and a little bit of acid, but, 527 00:19:23,567 --> 00:19:25,600 again, overall, it was a really, really nice dish. 528 00:19:25,600 --> 00:19:29,000 For me, this sort of looks like what you expect from a stuffed pepper, 529 00:19:29,000 --> 00:19:30,367 like your granny made it, right? 530 00:19:30,367 --> 00:19:32,100 The rice was nicely cooked. 531 00:19:32,100 --> 00:19:35,266 It's a bit spicy for my taste. 532 00:19:35,266 --> 00:19:37,767 I love the carnitas in, they're super tasty, 533 00:19:37,767 --> 00:19:39,166 really delicious. 534 00:19:39,166 --> 00:19:41,000 As a whole, because it's so rich, 535 00:19:41,000 --> 00:19:43,100 I think a squeeze of lime juice 536 00:19:43,100 --> 00:19:45,667 right on it would have really set it apart. 537 00:19:45,667 --> 00:19:46,867 Judges, please take a vote. 538 00:19:46,867 --> 00:19:47,900 Thank you. 539 00:19:47,900 --> 00:19:49,867 [Nelson] I felt really confident before, 540 00:19:49,867 --> 00:19:52,000 I had Bobby kinda flustered. 541 00:19:52,000 --> 00:19:54,000 But now, the nervousness is coming out. 542 00:19:54,000 --> 00:19:55,100 This is my homecoming. 543 00:19:55,100 --> 00:19:56,900 I can't lose to chef Bobby Flay. 544 00:19:56,900 --> 00:19:58,000 Not today. 545 00:19:58,000 --> 00:19:59,066 The winner is... 546 00:20:02,467 --> 00:20:03,867 chef Bobby Flay. 547 00:20:03,867 --> 00:20:04,967 [audience applauding] 548 00:20:06,767 --> 00:20:08,033 Oh! 549 00:20:09,266 --> 00:20:12,467 [Akhtar] This stuffed pepper was exactly what I think about 550 00:20:12,467 --> 00:20:14,266 when I hear stuffed pepper, 551 00:20:14,266 --> 00:20:16,367 except, it's got a twist, it really worked well. 552 00:20:16,367 --> 00:20:17,567 Like, a complete dish. 553 00:20:17,567 --> 00:20:19,100 -Really, really delicious. -Thank you. 554 00:20:19,100 --> 00:20:20,867 [Kardea] Nelson, congratulations. 555 00:20:20,867 --> 00:20:22,567 You should be very, very proud of yourself. 556 00:20:22,567 --> 00:20:23,967 Thank you so much. Appreciate the shot. 557 00:20:24,467 --> 00:20:25,767 -[Bobby] -Good job, chef. 558 00:20:25,767 --> 00:20:27,767 I lost, but I lost to a legend 559 00:20:27,767 --> 00:20:29,467 and I think I've earned his respect. 560 00:20:29,467 --> 00:20:31,100 And that's a win for me. 561 00:20:31,100 --> 00:20:32,467 I'd like to state for the record, 562 00:20:32,467 --> 00:20:33,800 I'm not thrilled at all. 563 00:20:33,800 --> 00:20:35,100 [all laughing] 564 00:20:35,100 --> 00:20:36,367 [Kevin] This is not right. 565 00:20:36,367 --> 00:20:37,600 We need a recount. 566 00:20:37,600 --> 00:20:40,100 -This is some sort of issue. -It's-- [laughs] 567 00:20:40,100 --> 00:20:42,000 -You guys are welcome back anytime. -[scoffs] Oh, well. 568 00:20:42,000 --> 00:20:43,900 -Oh, thank you. -Talk to my people. 569 00:20:43,900 --> 00:20:45,667 -[Bobby] I will. -[all laughing] 570 00:20:45,667 --> 00:20:47,600 I mean, you name a show after yourself, 571 00:20:47,600 --> 00:20:48,700 and then you have to win. 572 00:20:48,700 --> 00:20:50,166 [indistinct conversation] 573 00:20:50,166 --> 00:20:51,867 [Kevin] Congrats, Bobby. 574 00:20:51,867 --> 00:20:53,367 [sarcastically] Woo-hoo. 575 00:20:53,367 --> 00:20:54,667 I guess it was all right. 576 00:20:54,667 --> 00:20:57,600 Well, it looks like I still got a little pep in my step.