All language subtitles for Beat Bobby Flay - 25x03_track3_eng

I'm bobby flay.

Each week, one brave chef will
try to take me down in my house.

I'm not worried
about bobby.

-What?!
-Ooh!

This culinary battle is gonna
shake down in two rounds.

Round 1 -- to get to me,

two contenders have to
go through each other

using an ingredient
of my choice.

Let's do it!

Two people that know me well

will decide who's got
the skills to beat me.

Round 2 -- I go head-to-head
with the winning contender.

It's their turn to surprise me
with their signature dish.

-Go!
-♪ friendly competition! ♪

is that distracting?

This is gonna be the first
one I don't finish.

-Flay's in trouble!
-Whoo!

Flay: Bottom line...
Aah!

...Everyone's out to beat me.

[ bell dings ]

alright, it's "go" time
in this kitchen.

You guys ready?

And here to hit me with
everything they've got,

my pal chef scott conant

and actress and comedian
cheri oteri.

Cheri oteri is a legend
from "Saturday night live."

it's great having her here
'cause she's funny,

and then scott's not,
but we still love scott.

Robert...
Yes.

...William flay.
Well, that's me.

I've waited a long time
for this day.

I've been watching you.
Have you?

I haven't just been
watching you.

I've been studying you.

You may want to get
a restraining order, bobby.

[ laughs ]

your hair is really
perfect tonight.

I'm not looking
in his eyes.

I'm looking at --

my eyes are down here.

Alright?

"cheri,
they're here, okay?"

[ laughter ]

let's bring out
some chefs.

Bobby, he became
an executive chef at 21,

and he hasn't
slowed down since.

From dallas, texas,
nick walker.

Yeah, yeah!

Nick's a tall drink
of water, scott.

Yes, he is.

Our next contestant comes from
a long line of bosnian butchers,

so you know cooking
is in her blood.

From st. Louis, missouri,
executive chef senada grbic.

[ cheers and applause ]

I'm not messing with her.

♪♪

nick and senada,
how are you tonight?

-Wonderful.
-Doing great.

What kind of food do you cook
in your place?

I specialize
in bosnian.

Cevapi, lepinja,
pljeskavica...

[ laughs ]

[ laughs ]

nick, you're good, right?

Yeah.

I'm gonna put 20 minutes
on the clock,

and you must make
an ingredient of my choice

the star of your dish.

And that ingredient is...

Gooseberries.

Whoo!

Gooseberries,
they're nice and sweet

and aromatic
when they're cooked.

What am I gonna do
with this right now?

I've never worked
with gooseberries before.

I'm so nervous.

Flay: Cheri and scott
will decide which one of you

goes up against me in round 2.

Alright, guys.
Gooseberries in 20 minutes.

I have goose bumps
just thinking about it.

[ bell dings ]

[ cheers and applause ]

you ready?
Ready.

Flay: It has a husk
on the outside.

Obviously you don't eat
that part of it,

and they're delicious.

I think they're gonna treat
them like tomatoes in a way,

'cause they are part
of the tomato family,

just sweet and tart.

I would make a salsa out of it,
probably,

pair it with a grilled
piece of swordfish.

I would sauté them
and maybe do a bruschetta

and then a little bit
of prosciutto with that.

Oh, nice.

In my kitchen, when we
run out of gooseberries,

that's when it's time
to panic.

[ laughter ]

nick:
I'm a toast connoisseur,

so I'm making
a gooseberry brioche toast

with ricotta and fresh herbs.

Nick is getting taller
by the minute.

For my gooseberry jam,
I'm kind of blistering them

with white wine, salt,
and sugar.

My philosophy is,
keep it simple,

get past this round,
and get in bobby's face.

Growing up, my mother
and my grandmother

were always cooking
in the kitchen.

I was always
very interested in it,

mostly because I love to eat.

After culinary school, I worked
for some michelin star chefs

like josé andrés
and bruno davaillon,

and I've done
james beard dinners.

People have always doubted me
because of my age,

but I've got the skill set
to be one of the best.

I'm gonna bring it today.

-Senada, how are you?
-I'm good.

-How are you?
-I'm awesome.

What are you making,
first of all?

I am gonna do some
gooseberry spaetzle...
Spaetzle.

...And then with some
gooseberry reduction sauce.

Senada:
Spaetzle are egg noodles.

At the restaurant, we probably
make at least 75 pounds a week.

Did you puree
some gooseberries into that?

I did. I pureed some
gooseberries on milk,

seasoned it, and make
a perfect little spaetzle.

-Love it.
-Awesome.

My dad comes from a long line
of butchers,

and my mom comes from a long
line of strong female chefs.

In 1992, the war broke out
in bosnia,

and in st. Louis, my parents
helped by cooking food

for anywhere from 50
to 100 refugees.

Watching them float around
the kitchen was like magic.

When I was 12 years old,

my parents opened up
grbic restaurant,

so I've been cooking amazing
bosnian cuisine my whole life.

Bobby, you have no idea
what you're in for.

I grab some beautiful brioche,

and I slather
about as much butter

as I know the bread
will hold on it...

A lot of butter.

...And slap it
right on the griddle.

Conant:
Chef, how you doing?

We are gonna do
a brioche toast

with some gooseberry marmalade
and ricotta.

Those gooseberries are gonna be
the forefront star of the dish.

Oh, yeah.

Who's rooting for nick?

[ cheers and applause ]

alright, chefs.
12 minutes and 30 seconds.

For my gooseberry reduction,
I get some vegetable stock,

a little honey, and then
to set off the sweetness,

I add a little bit
of calabrian chilies.

Senada,
she's making spaetzle,

so it's a noodle made
with eggs and flour.

It's like a dumpling
batter, right?

It's a batter that you
kind of press through

directly into
boiling salted water,

and then it's
sautéed afterwards.

-Deschtetzle?
-Spaetzle.

Spaetzle.

[ laughter ]

-spaetzle.
-Spaetzle.

Nick is doing a gooseberry
marmalade on toast.

I like that.

Only 6 minutes left.

Senada: I add my spaetzle
to my pan with lots of butter,

salt, pepper,
but adding gooseberries

and doing
a sweet and spicy sauce

is definitely not traditional.

Are you nervous
about nick?

I'm not nervous.

Nick:
Oh, you should be.

When you know as much
about the balkans

as I do,
you can talk.

Oh, snap.

[ laughs ]

now, nick, geez louise.

Yep, yep.

Do you think you can
take robert william down?

Robert william?
Oh, yeah, absolutely.

I'm cheering
for you both, guys.

Whoo.

I take my reduction
and I blend it up.

It has the perfect amount
of sweet

and the perfect amount of heat.

Under 3 minutes, chefs.

Nick:
So I cut down my brioche

and start slathering on
some creamy ricotta.

I spoon the gooseberry jam,

and I feel like
I want to add some extra fat.

I see some guanciale,
or cured pork jowl.

Slices of fat.

And then I grab the torch.

When you heat up guanciale,

it kind of gives a nice
melty consistency,

and I think it brings out some
of that salty, hammy flavor.

Senada: I put a nice spoonful
of the spaetzle

in the center of my plate,

and then I take
my gooseberry reduction,

swirl it around the edges.

All: 10, 9, 8...

Finish with parmesan
and lots of black pepper.

All: ...5, 4...

Nick: Top the dish with
some basil and tarragon.

All: ...2, 1.

[ bell dings,
cheers and applause ]

sha-ding.

[ laughs ]

[ bell dings ]

chefs, listen, we really want
to see bobby beat tonight.

He needs to be knocked down
a lot of pegs.

[ laughs ]

chefs, it's all
gonna boil down

to what you did
with the gooseberries.

Senada,
what did you make?

I made gooseberry spaetzle

with sweet and spicy
gooseberry reduction.

Mmm.

I love that you put some
of the gooseberries

actually in the spaetzle.

It's a little heavy
on black pepper.

That may be traditional,

but I think it's still
a little bit too much.

I love it.

I love the sauce, and I've
learned a new word today.

More spaetzle, please.

[ laughter ]

chef nick, tell us
what you made.

Today I made a gooseberry
and brioche toast

with ricotta, guanciale,
and some fresh herbs.

♪♪

I think the touch of guanciale
over the top

is a great foil
to the acidity

and the sweetness
of the gooseberries.

It adds a nice funk.

I love the sweetness
with the salt,

but I was afraid
of the funk.

But you know what?

I'm down with the funk.

My tongue
is still dancing.

This is spectacular.

Give us a minute
to discuss,

and we'll talk about it,
let you know.

♪♪

[ laughter ]

oh, I didn't know
what you were doing.

You're blushing.
Wow.

My goodness.

These are two
very different directions.

It's crazy.
Very creative.

Round 2 is gonna be tough,
that's for sure.

The chef that's moving forward
to beat bobby is...

Chef nick.

[ cheers and applause ]

good luck.

I had a lot of fun with it,
and I really did what I love.

And I gave it all I had.

Good job.
Thank you.

Conant: The gooseberries
that you created --

such great flavor
that you coaxed out of them.

Sweetness, texture, and acidity,
you crushed it on all levels.

Let's do this.

♪♪

alright, nick.
Congratulations.

Hold on one second.

[ laughter ]

♪♪

this is so much better.
Nick, congratulations.

You did a great job.

♪♪

alright.
What is your signature dish?

What are we cooking?

My signature dish is...

Pork chops
and applesauce.

Oh.

I know how to make that.

It's the one dish that my mother
used to make for me

when I was a kid.

Unfortunately, cheri and I
do not get the honor

of judging round 2.

We're bringing in three
culinary professionals

to do a blind taste test.

Whatever dish they like best
will win.

45 minutes on the clock,
and you're time starts...

Right now.

[ cheers and applause ]

[ bell dings ]

♪♪

pork chops
and applesauce,

there's probably nothing
more iconic americana.

And apples really work well
with the fattiness of the pork.

Oh, yeah.

Flay: I always had a double chop
on my menu,

whether at mesa grill
or bar americain.

So it's two bones for one order,

and I'm gonna cook it
with some red chilies,

make a pan sauce
with some bourbon,

and a green apple and
roasted green chili applesauce.

Pork chops and applesauce --
got it.

Nick: My take on this classic
is smoking the chops,

serve it with
some braised cabbage

and sweet and sour
apple chutney.

Shout-out to my wife.
I love you.

But me and the swine,
we got a special relationship.

So I'm feeling really good.

My mother would cook them
to a point of --

we just chewed and chewed
and chewed,

and we just loved the applesauce
to help wash down the chop.

[ laughs ]

flay: You don't want
to overcook them.

You don't want
to undercook them.

I want it to be, like,
medium to medium-well.

I'm gonna season those
with salt and pepper,

and I'm gonna crust them
in a cast-iron pan first.

Nick: So I grab my chops
after I've cut them,

and I wrap the whole pan
in plastic wrap.

Then I grab my smoking gun
with some applewood chips.

He's smoking them.

Oh, he's using
applewood chips.

Applewood adds a hint
of sweetness, as well.

Very clever.

Boy, that smell
is beguiling.

Or is that you?

I smell like pork
and smoke?

It's nice.

I've got my chop smoking,
so I start my braised cabbage.

And I start slicing away.

And then I grab a yellow onion,
and I julienne that really thin.

We get that into the pot,
chicken stock, some vinegar,

and we get cooking.

Flay: The thing about pork chops
is you want them

to be as tender as possible,

so then I'm adding chicken stock
and some bourbon to the pan.

This is gonna create some steam

and help them
stay nice and juicy.

And I cover them
with a sheet pan

'cause I don't have covers
for these cast-irons

and I just put them in the oven
and let them braise.

Conant: I'm gonna go in.

Chefs, there are 36 minutes
on the clock.

Nick, what's the word, brother?

Who is in the audience
cheering for you today?

I got my wife, emily,
and my family over here.

Alright.

You got married
just a few weeks ago.
I did, yes.

Good thing you didn't call bobby
for marriage advice.

That's all I'm saying.

[ audience groans ]

scott, I have a ton
of marriage experience.

[ laughter ]

you're just looking at it
the wrong way.

[ laughter ]

conant: Alright, bobby.
What do we got going on here?

So I'm doing double-cut
pork chops.

That's your move.

It's kind of like
a reverse cooking method.

I seared them
in a pan first.
Yeah.

I'm gonna braise them
until about they're
3/4 of the way done,

and then I'm going to
finish them on the grill,

get them nice and crusty.

Nick, did you hear what he's
doing with those pork chops?

Not interested.

[ audience groans ]

okay.

Alright.
Good luck, chefs.

31 minutes on the clock.

♪♪

nick's hair is redder
than bobby's.

Bobby, you remember when
your hair was the same color

as nick's
all those years ago?

Not really?
When you were delivering papers
on the street?

I wasn't delivering the papers.
I was stealing them.

Let's get it right.

Ooh, tough guy.

[ laughter ]

♪♪

what gang was that?

[ laughter ]

get your newspaper
off the porch quick!

Flay's coming!

[ laughter ]

♪♪

what am I doing?

[ bell dings ]
I forgot what I was making.

Conant: So pork chops
and applesauce.

Bobby's doing something
I've never really seen before.

Picking up the check.

[ laughter ]

he's kind of doing
a roast, braise, grill.

It's a lot of
cooking techniques...

There's a lot of stuff
going on.
...For one little pork chop.

Could play into our hands,
so to speak.

Nick: I've got
granny smith apples in the pan

with sugar, chili flakes,
and star anise

for my sweet and sour
apple chutney.

I grab the bottle of apple
brandy, and it's flambé time.

[ crowd cheering ]

now, there's the flambé
that I've been waiting for.

That was impressive.

Under 25 minutes, guys.

[ cheers and applause ]

now, nick, I don't know
if you've noticed,

but we're wearing
the same shirt.

We are, yeah.
Yes.

That's how much
I'm rooting for you.

I appreciate that.

Nick: I would've liked
to let the pork chops

smoke a little longer,

but I know I got
to start searing some pork.

That smell
is unbelievable.

Get these searing here
in a minute.

I'm gonna ask
your new bride

what's gonna happen at home
if you lose tonight.

Oh, man.

Well, he's gonna
win today,

so let's not
get ahead of ourselves.

[ cheers and applause ]

I love you.

Aw.

I smell babies.

Oh, yeah.
We're making a baby tonight.

[ laughs ]

-is he blushing yet?
-Now I'm really sweating.

[ laughter ]

flay: I'm using granny smith
apples that I cooked with sugar,

cinnamon, ginger,
and some tangerine juice.

I throw them
into the food processor

with the roasted green chilies.

Any excuse for me to use
a roasted green chili,

it's happening.

Mmm.
Oh, my goodness.

Flay: This is my green chili
applesauce.

Oh, my gosh.
That's good.

It's not that good.

Want to see
some pork chops?
Yes.

Oh, wow.

Then I'm gonna paint them
with a marinade

and then grill them.

That's hot.
Thank you.

Bobby, you're bringing
the pork back.

Give nick some encouragement.

[ cheers and applause ]

flay: So I'm making
a very flavorful marinade,

and I want the smoky chipotle,
paprika flavors

to kind of cook into the meat.

10 minutes, chefs.
10 minutes.

Nick: So I flip my pork chops,
and it's basting time,

so I add some garlic gloves,

some thyme leaves,
and whole lot of butter.

I think butter-basting it
is the way to go

because it's bringing more fat
to the table.

Fat equates to flavor.

But bobby, he is bringing a lot
of other spices to it,

which add
to the flavor profile.

I'm gonna make a pan sauce
with some bourbon,

some aromatics like ginger,
garlic, shallots,

some veal demiglace,
and chicken stock,

and I'm just gonna
let that cook away.

Nick,
how you feeling, man?

I'm good.
I'm great.

I pull my pork chops out of
the cast iron so they can rest.

Now I got to get my salad
together with a garnish.

I've got my mustard frills
and my baby gala apples

because they've got
some sweet undertone.

I squeeze
some fresh lemon juice,

some olive oil -- super simple.

Flay: I crust my pork chops
on the grill.

They look delicious.
And then...

Bobby just grabbed
the pomegranate.

I'm gonna a relish.

Pomegranates, green chilies,
and some fresh mint,

I think, go really
nicely together,

kind of ties it all in.

Alright, guys.
Let's hear it for nick.

Let's go.

Alright, nick.
What do we got, my friend?

-Can we taste your sauce?
-Absolutely.

But it's gonna have
that sweet, acidic,

and kind of chutney flavor.

Oh, my god.

The star anise
is beautiful.

Wow, that is delicious.

And our smoked pork chops
we're getting ready

to slice here in a minute.

You don't need us over here.
You got this.

Two minutes left.

[ cheers and applause ]

[ spoon clatters ]

bully.

So I'm slicing my pork chops.

They're at a nice medium,
perfectly cooked.

Flay:
I decide to keep them whole.

I just feel like people want
some heft to the pork chop.

I put the sauce over the pork,

then I put some of
the green chili applesauce.

♪♪

nick: Cabbage has got to
go down first.

Next, the pork chops
and the apple chutney.

25 seconds.

Flay: And then some of the
pomegranate relish on top.

Bobby, do you know
that you have a fire

going on in your station?

Yep, I'm cold.

All: 10, 9...

Nick: I garnish with the mustard
frills and the shaved apples.

Bobby, from all the way up here,
I can already see the victory.

...3, 2, 1.

[ cheers and applause ]

nick's looks gorgeous.

But bobby's double-cut pork chop
looks good.

You better
simmer down, now.

[ bell dings ]

cheri: Bobby, nick,
congratulations.

Right now, we'd like
to introduce you to the judges.

The chef and owner of mp taverna
and kefi, michael psilakis.

Host of "sara's weeknight
meals," sara moulton.

And executive chef
jeremy salamon.

[ applause ]

judges, please start
with the first pork chop

and applesauce
in front of you.

♪♪

psilakis:
I really like this dish a lot.

It feels very restaurant,
chef-y.

There's sweet, sours,
acidity,

and there's a lot
of texture here.

The pork is undercooked,
unfortunately.

Moulton: I like the cabbage
very much --

nice sweet and sour
element there.

The pork is very juicy.

I agree.
It is slightly undercooked.

And I'm just not
getting the smoke.

I really love
the mustard greens.

I think it added a nice
freshness to the dish,

and I also thought
that the pork chop

could use
a little bit more smoke,

but otherwise than that,

I think it was really
just a beautiful,

elevated take
on a classic.

Conant:
Thank you, judges.

We're gonna have you
switch your plates.

♪♪

I love the applesauce.

It has char-roasting flavor.

You got this bourbon sauce
going on over there,

and all together,
it's really good.

But I think if the pork
was cooked five minutes less,

this would really be
a special dish.

This applesauce
is off the charts.

I just love that heat.

I think the sweetness
in the sauce

goes nicely with the pork.

Unfortunately,
it is overcooked,

but it's so exciting
otherwise.

This dish
is pretty fabulous.

I'm a huge fan
of this applesauce.

I would, like,
love to bathe in it.

There was a good amount of heat
and sweetness.

I thoroughly enjoyed
the pomegranates.

All the flavors worked
really well together.

Judges, we are gonna ask you
to please take a vote.

Nick: If I were to go back,

I would've let the pork chops
smoke a little longer,

but I just went head-to-head
with one of the best,

someone that
I really look up to.

I put out a dish that was
just as good as his.

The judges voted,
and it is not unanimous.

Cheri: And the winner is...

♪♪

...Bobby flay.

[ cheers and applause ]

thought you had me.

Alright, I'm astonished
you did overcook,

but it was so flavorful,
I didn't care.

I mean, that applesauce is off
the charts, really delicious.

Thank you.

Nick: It's been an honor just
getting to go up against bobby.

Humbled to be here.

Bobby goes from
stealing newspapers

to stealing the wind
in my sails.

My pork chop went
"wee, wee, wee"

all the way home for the win.

[ cheers and applause ]

♪♪