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
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-Oh!
-[in sing-song voice]
Friendly competition.
16
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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
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I'm just starting
another chapter.
Let's do this.
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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.
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[people cheering]
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-Wow!
-Please be seated.
30
00:01:06,700 --> 00:01:08,066
-Yes--
-[all laughing]
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00:01:08,066 --> 00:01:09,600
[Bobby] Uh, well,
I'm glad to have
both of you.
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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.
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But you've never been
at this desk before.
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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.
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00:01:20,600 --> 00:01:21,600
And I've judged
from home.
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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.
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00:01:28,567 --> 00:01:31,867
You know, Casino,
Few Good Men, Usual Suspects.
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00:01:31,867 --> 00:01:34,300
I've been in a few movies,
I don't know
the exact number, 91.
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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--
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00:01:45,266 --> 00:01:46,867
In your face, Bobby.
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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.
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00:01:54,100 --> 00:01:56,700
[Kardea] Our first chef
is a master in global cuisine,
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00:01:56,700 --> 00:01:59,500
and tonight, he's here
to show you how it's done.
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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!
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00:02:03,600 --> 00:02:05,533
-[audience cheering]
-Whoo!
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00:02:06,000 --> 00:02:08,166
Yeah!
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00:02:08,166 --> 00:02:09,333
Okay. [laughs]
62
00:02:10,367 --> 00:02:11,700
Carlos is here.
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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,
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00:02:16,967 --> 00:02:19,500
and live bands
in his popular restaurant
in Oakland,
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00:02:19,500 --> 00:02:22,634
executive chef
Nelson German.
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00:02:23,467 --> 00:02:24,700
-[audience cheering]
-[Kardea] Whoo!
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00:02:24,700 --> 00:02:25,934
[Bobby] Oh, yeah.
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00:02:27,400 --> 00:02:29,166
[Kardea] All right!
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00:02:29,166 --> 00:02:30,100
Yeah!
71
00:02:30,100 --> 00:02:31,634
Little salsa.
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00:02:33,867 --> 00:02:35,200
-[Bobby] What's up, guys?
-[Carlos] How're you doin'?
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00:02:35,200 --> 00:02:36,767
-All right, chef?
-[Bobby] How's it going'
tonight?
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00:02:36,767 --> 00:02:37,967
Incredible.
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00:02:37,967 --> 00:02:39,200
[Bobby] All right, well,
here's the way
it's gonna work,
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00:02:39,200 --> 00:02:41,467
I'm gonna give you
an ingredient of my choice,
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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.
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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.
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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.
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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
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'cause it's super simple
and easy with the time
that they're given.
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It's a lot of pressure
on Nelson.
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00:03:51,567 --> 00:03:52,700
He asked for plantains,
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like, 130 episodes,
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-first time this happens...
-There you go,
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-and he has to deliver,
he has to, not a choice.
-[Bobby] Yes.
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00:03:57,600 --> 00:03:59,700
[Kardea] All right,
we're coming up
on 16 minutes, chefs.
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Nelson...
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[audience cheering]
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00:04:02,000 --> 00:04:03,467
The universe came in
and said,
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00:04:03,467 --> 00:04:05,867
"You want plantains?
I'll give you plantains."
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00:04:05,867 --> 00:04:07,367
Now, what are you making
with your plantains?
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00:04:07,367 --> 00:04:10,100
I'm doing a stuffed plantain,
avocado crema,
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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.
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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.
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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.
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00:04:23,000 --> 00:04:24,000
Now, Carlos.
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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?
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00:04:28,500 --> 00:04:30,400
-Ohhh! Uh-huh.
-[Nelson chuckles]
There you go.
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00:04:30,400 --> 00:04:32,300
-All right.
-Okay, we already
talkin' smack.
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-[laughs]
-[Nelson] Uh-oh.
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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.
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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.
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It's the one thing
that really brings
everyone together.
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00:04:44,700 --> 00:04:46,400
After graduating
culinary school,
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00:04:46,400 --> 00:04:49,266
I worked my way
up to sous chef
at the Gramercy Park Hotel.
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00:04:49,266 --> 00:04:51,166
Now, I represent Oakland,
California.
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I moved in 2010.
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It was always the goal
to open my own place,
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and when I did it,
I cried.
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00:04:56,300 --> 00:04:58,467
It was the culmination
of my journey as a chef
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00:04:58,467 --> 00:05:00,300
and also
my Afro-Latin roots.
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Now, it's the next step,
next goal,
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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,
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00:05:06,700 --> 00:05:08,166
we have flavor
over here, baby.
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00:05:08,166 --> 00:05:09,367
We got flavor!
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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
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Very similar to ceviche
with lime juice,
157
00:05:21,367 --> 00:05:24,266
cilantro, serrano chilis
and kale.
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00:05:24,266 --> 00:05:26,700
So, this is something, uh,
right from grandma's kitchen,
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00:05:26,700 --> 00:05:28,166
a-a really beautiful
aguachile.
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00:05:28,166 --> 00:05:31,367
Where-- the plantains
are not being used yet.
They're looking at me.
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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.
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00:05:36,867 --> 00:05:38,166
So, alongside the shrimp,
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I'm adding some roasted,
chili-crusted plantain
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to really bring out
the sweetness and the flavor
in the dish.
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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.
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My cooking style's gonna be
really tough to beat.
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It was grown
in my grandmother's kitchen,
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00:05:56,300 --> 00:06:00,166
and it's been developed
over years and years
of cooking.
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00:06:00,166 --> 00:06:02,867
Today, I'm the executive chef
of Herb and Wood,
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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.
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00:06:10,100 --> 00:06:12,767
I'm ready for anything Bobby
has to throw
at me.
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00:06:12,767 --> 00:06:14,200
I'm doing it for you, grandma.
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You've got nine minutes
to go!
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00:06:16,266 --> 00:06:18,867
[Carlos] I drop my shrimp
right in the boiling water.
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00:06:18,867 --> 00:06:20,467
I wanna get a light cook
on them.
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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.
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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.