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Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:02,033 --> 00:00:03,542 {\an7}Alejandra Ramos: Tonight on "The Great American Recipe"... 2 00:00:03,566 --> 00:00:06,009 {\an7}Nikki: This week is all about expressing the language of love 3 00:00:06,033 --> 00:00:07,609 {\an1}through your food. 4 00:00:07,633 --> 00:00:10,576 {\an1}This is our go-to. This brings us all the love. 5 00:00:10,600 --> 00:00:12,942 Brian: When I make these cookies, I feel like my mom is there. 6 00:00:12,966 --> 00:00:14,942 {\an1}Food brings about so many different emotions. 7 00:00:14,966 --> 00:00:16,576 Yes, I love it. 8 00:00:16,600 --> 00:00:18,276 Sorry. 9 00:00:18,300 --> 00:00:20,009 Who's in the room with you right now while you're cooking? 10 00:00:20,033 --> 00:00:22,476 My grandmother is, but if I bomb the soup, 11 00:00:22,500 --> 00:00:23,876 then she wasn't here. Ha ha ha! 12 00:00:23,900 --> 00:00:26,376 There were so many delicious dishes tonight, 13 00:00:26,400 --> 00:00:31,009 {\an1}but we all agreed the most successful one was... 14 00:00:31,033 --> 00:00:32,876 Narrator: What makes a great recipe? 15 00:00:32,900 --> 00:00:35,076 {\an1}Are they the dishes that are passed down to us through 16 00:00:35,100 --> 00:00:37,142 {\an1}generations of home cooking? 17 00:00:37,166 --> 00:00:40,742 {\an1}Bambi: I love to make my mom's honey turkey wings. 18 00:00:40,766 --> 00:00:43,442 {\an1}Narrator: Are they the ones that tell the story of who we are 19 00:00:43,466 --> 00:00:44,942 and where we're from? 20 00:00:44,966 --> 00:00:48,242 {\an1}Silvia: I make Mantecada. It's like a Mexican muffin. 21 00:00:48,266 --> 00:00:51,742 {\an1}Chef Tiffany: If this is what it feels like at your home, 22 00:00:51,766 --> 00:00:55,242 {\an1}no matter what culture, no matter what type of cuisine, 23 00:00:55,266 --> 00:00:57,376 {\an1}this type of comfort I understand. 24 00:00:57,400 --> 00:01:00,242 {\an1}Narrator: Modern American home cooking has it all. 25 00:01:00,266 --> 00:01:03,676 {\an1}Dan: You have marinara sauce, you have pizza sauce, 26 00:01:03,700 --> 00:01:05,209 {\an1}but you got Sunday gravy. 27 00:01:05,233 --> 00:01:07,742 {\an1}Foo: I'm making a crab meatball soup. 28 00:01:07,766 --> 00:01:08,876 {\an1}Yum! 29 00:01:08,900 --> 00:01:11,142 {\an1}Foo: You guys asking for funk and some... 30 00:01:11,166 --> 00:01:12,476 [Laughter] 31 00:01:12,500 --> 00:01:13,742 There it is! 32 00:01:13,766 --> 00:01:16,242 {\an1}Narrator: To discover the melting pot of dishes 33 00:01:16,266 --> 00:01:17,842 {\an1}this country has to offer, 34 00:01:17,866 --> 00:01:20,876 we have invited 10 talented home cooks 35 00:01:20,900 --> 00:01:24,376 from regions across the United States to share 36 00:01:24,400 --> 00:01:26,409 the unique and heartwarming stories 37 00:01:26,433 --> 00:01:28,909 behind their most treasured recipes. 38 00:01:28,933 --> 00:01:30,709 {\an1}Bambi: This is family. 39 00:01:30,733 --> 00:01:33,642 {\an1}Narrator: And at the end of their journey, one home cook... 40 00:01:33,666 --> 00:01:35,576 Chef Graham: You're passionate about flavor 41 00:01:35,600 --> 00:01:37,442 and you respect your heritage. 42 00:01:37,466 --> 00:01:39,376 That is a perfect recipe. 43 00:01:39,400 --> 00:01:42,076 {\an1}Narrator: will be crowned the winner. 44 00:01:42,100 --> 00:01:44,276 {\an1}Whoo hoo! 45 00:01:44,300 --> 00:01:46,909 {\an1}Our doors are open and everyone's invited, 46 00:01:46,933 --> 00:01:49,609 Welcome to "The Great American Recipe." 47 00:01:49,633 --> 00:01:52,066 ♪ 48 00:01:53,033 --> 00:01:54,033 [Pencil scratching] 49 00:01:56,700 --> 00:02:04,700 {\an8}♪ 50 00:02:05,166 --> 00:02:07,209 {\an1}[Talking and laughing] 51 00:02:07,233 --> 00:02:09,909 {\an1}Nikki: I already won with fish tacos. 52 00:02:09,933 --> 00:02:13,676 {\an7}Alejandra: We all agreed the cook with the best recipe is... 53 00:02:13,700 --> 00:02:15,876 {\an7}Nikki... your shrimp tacos. 54 00:02:15,900 --> 00:02:19,709 {\an7}[Laughing and applause] 55 00:02:19,733 --> 00:02:22,276 {\an7}Nikki: But I'm competitive. Strategically, like, I want to 56 00:02:22,300 --> 00:02:24,476 {\an7}ride the middle so that there's no target on my back. 57 00:02:24,500 --> 00:02:28,442 And now I need to be in the top to show 58 00:02:28,466 --> 00:02:31,642 {\an1}that I'm a contender and do my family proud. 59 00:02:31,666 --> 00:02:34,776 I do not want to be in the bottom at all. 60 00:02:34,800 --> 00:02:37,476 {\an8}Hello, cooks! Welcome to week 3 61 00:02:37,500 --> 00:02:39,309 {\an7}of "The Great American Recipe." 62 00:02:39,333 --> 00:02:40,709 {\an7}How are you feeling today? 63 00:02:40,733 --> 00:02:42,909 [Cheering] 64 00:02:42,933 --> 00:02:45,109 {\an1}That's what I like to hear! 65 00:02:45,133 --> 00:02:50,476 {\an7}We're joined by our fantastic judges: Tiffany Derry, 66 00:02:50,500 --> 00:02:52,976 {\an8}Graham Elliot, 67 00:02:53,000 --> 00:02:55,942 {\an8}and Leah Cohen. 68 00:02:55,966 --> 00:02:58,409 {\an1}Each week, it's gonna get a little bit tougher and tougher, 69 00:02:58,433 --> 00:03:01,309 {\an1}so we really want to see you apply the tips 70 00:03:01,333 --> 00:03:02,709 {\an1}that we've been giving you. 71 00:03:02,733 --> 00:03:04,976 {\an7}Dan: Once somebody's been eliminated, now the pool 72 00:03:05,000 --> 00:03:08,276 {\an7}has been, you know, drained a little bit more and absolutely 73 00:03:08,300 --> 00:03:10,476 every one of these fantastic home cooks 74 00:03:10,500 --> 00:03:12,242 {\an1}is capable of winning. 75 00:03:12,266 --> 00:03:13,942 Alejandra: Last week, the 8 of you showed us 76 00:03:13,966 --> 00:03:15,909 your go-to dishes that would satisfy 77 00:03:15,933 --> 00:03:18,309 {\an1}even the pickiest of eaters. 78 00:03:18,333 --> 00:03:20,476 {\an1}Chef Graham: We've been so psyched of what you've been doing, 79 00:03:20,500 --> 00:03:23,276 {\an1}but we want to see even more from you now. 80 00:03:23,300 --> 00:03:26,909 {\an1}We want you to make food that makes us fall in love with you 81 00:03:26,933 --> 00:03:28,376 {\an1}week after week. 82 00:03:28,400 --> 00:03:31,609 {\an1}Alejandra: Speaking of love, that just happens to be 83 00:03:31,633 --> 00:03:34,342 the theme for this week's cooking. 84 00:03:34,366 --> 00:03:37,109 {\an1}This week is all about expressing the language 85 00:03:37,133 --> 00:03:39,342 {\an1}of love through your food. 86 00:03:39,366 --> 00:03:40,842 [Laughter] Whoo! 87 00:03:40,866 --> 00:03:42,642 That's right, Bambi. 88 00:03:42,666 --> 00:03:45,742 [Laughter] Bambi feels the love. 89 00:03:45,766 --> 00:03:48,609 ♪ 90 00:03:48,633 --> 00:03:53,109 {\an8}Even if I made a scrambled egg, it has to be made 91 00:03:53,133 --> 00:03:56,076 {\an8}with love, because when you cook with love, no matter 92 00:03:56,100 --> 00:04:00,309 {\an8}what it is, it's the best thing that you've ever tasted. 93 00:04:00,333 --> 00:04:02,242 {\an8}♪ 94 00:04:02,266 --> 00:04:05,276 {\an1}In this first round, you'll have 60 minutes 95 00:04:05,300 --> 00:04:08,409 to prepare your most beloved comfort food. 96 00:04:08,433 --> 00:04:11,409 {\an1}I'm talking about that dish you always turn to 97 00:04:11,433 --> 00:04:13,376 to make yourself feel better. 98 00:04:13,400 --> 00:04:15,542 ♪ 99 00:04:15,566 --> 00:04:18,109 Cooks, love may be in the air, 100 00:04:18,133 --> 00:04:19,942 {\an1}but at the end of these 60 minutes, 101 00:04:19,966 --> 00:04:22,442 it better be on that plate. 102 00:04:22,466 --> 00:04:25,109 {\an1}Chef Graham: Remember, your dishes will be judged 103 00:04:25,133 --> 00:04:29,209 {\an1}on taste, presentation, execution, and how well 104 00:04:29,233 --> 00:04:31,842 {\an1}that dish showcases the theme. 105 00:04:31,866 --> 00:04:33,742 Are you ready to make us fall in love 106 00:04:33,766 --> 00:04:35,476 with your ultimate comfort food? 107 00:04:35,500 --> 00:04:37,509 Whoo! Whoo! 108 00:04:37,533 --> 00:04:39,309 {\an1}Alejandra: Your 60 minutes... 109 00:04:39,333 --> 00:04:41,676 ♪ 110 00:04:41,700 --> 00:04:43,109 Starts now. 111 00:04:43,133 --> 00:04:51,133 {\an8}♪ 112 00:04:55,900 --> 00:04:58,009 {\an1}Tony: So, today, I'm feeling pretty good. 113 00:04:58,033 --> 00:05:00,142 {\an7}Survive and advance is all I needed to do. 114 00:05:00,166 --> 00:05:03,942 {\an1}Last week, I was on the bottom 2 and almost got eliminated, 115 00:05:03,966 --> 00:05:06,142 {\an1}but the judges do see something in me 116 00:05:06,166 --> 00:05:09,142 {\an1}to allow me to stay for another week here, 117 00:05:09,166 --> 00:05:11,042 {\an1}and I want to be able to prove to them that 118 00:05:11,066 --> 00:05:13,842 {\an1}I do belong here and I want to put my best foot forward 119 00:05:13,866 --> 00:05:15,742 {\an1}and cook some delicious things for them. 120 00:05:15,766 --> 00:05:17,676 {\an8}I am making Korean Potstickers, 121 00:05:17,700 --> 00:05:19,176 {\an7}or what we call Mandu. 122 00:05:19,200 --> 00:05:21,176 {\an7}My mom used to make these for us when we were younger 123 00:05:21,200 --> 00:05:23,309 {\an1}every year on our arrival day, 124 00:05:23,333 --> 00:05:25,976 {\an1}the day that we came to America from South Korea. 125 00:05:26,000 --> 00:05:29,142 {\an1}When I make my Mandu, it makes me happy because it's 126 00:05:29,166 --> 00:05:32,209 {\an1}just nostalgia and so whenever I'm feeling down or stressed 127 00:05:32,233 --> 00:05:35,709 {\an1}or if I'm ever just really craving something really nostalgic 128 00:05:35,733 --> 00:05:38,342 {\an1}and want to be happy, it's always gonna be Potstickers. 129 00:05:38,366 --> 00:05:40,676 {\an1}Each of those dumpling wrappers are filled 130 00:05:40,700 --> 00:05:42,242 {\an1}with the delicious mixture. 131 00:05:42,266 --> 00:05:45,209 {\an1}Kimchi, mushrooms, ground pork, carrot, Napa cabbage, 132 00:05:45,233 --> 00:05:47,442 garlic, and ginger. 133 00:05:47,466 --> 00:05:49,576 {\an1}I feel pretty confident because my Potstickers 134 00:05:49,600 --> 00:05:51,109 {\an1}are usually a crowd favorite. 135 00:05:51,133 --> 00:05:53,276 {\an1}Hopefully the judges love them just like all my friends 136 00:05:53,300 --> 00:05:54,742 and family do. 137 00:05:54,766 --> 00:05:56,609 Hey, Foo, do you have some fish sauce I could borrow? 138 00:05:56,633 --> 00:05:57,742 {\an7}Foo: Yeah, I got some. 139 00:05:57,766 --> 00:05:58,942 {\an8}Hey, can I borrow? Yeah. 140 00:05:58,966 --> 00:06:00,342 {\an7}Thank you so much, brother. Thanks. 141 00:06:00,366 --> 00:06:02,176 {\an8}You got it, man. From one Asian to another. 142 00:06:02,200 --> 00:06:03,576 {\an7}Tony: Ha ha! Appreciate my Asian brother. 143 00:06:03,600 --> 00:06:05,676 {\an8}Ha ha ha! 144 00:06:05,700 --> 00:06:07,276 {\an7}I understand it's a competition, but I'm really 145 00:06:07,300 --> 00:06:08,709 {\an7}competing with myself. 146 00:06:08,733 --> 00:06:10,676 The other cooks have become friends, 147 00:06:10,700 --> 00:06:12,909 so I'm happy to help my friend Tony. 148 00:06:12,933 --> 00:06:15,542 {\an7}It's raining carrots. 149 00:06:15,566 --> 00:06:19,742 {\an7}Today, we're making a Banh Mi with canned ham. 150 00:06:19,766 --> 00:06:22,776 {\an7}So, Banh Mi is a Vietnamese sandwich. Traditionally, 151 00:06:22,800 --> 00:06:25,809 {\an7}it's made with barbecue pork, but I'm making it with canned ham 152 00:06:25,833 --> 00:06:30,076 {\an1}as well as Sriracha aioli and pickled carrots and Daikon. 153 00:06:30,100 --> 00:06:33,709 {\an1}Growing up as an immigrant in a humble upbringing, 154 00:06:33,733 --> 00:06:38,676 {\an1}sometimes pork was not accessible, and coming from a family of 10, 155 00:06:38,700 --> 00:06:43,342 {\an1}my mom had to make the food stretch, feeding 8 children. 156 00:06:43,366 --> 00:06:48,409 {\an1}So she used canned ham to try to obtain that same flavor. 157 00:06:48,433 --> 00:06:51,676 {\an1}Canned ham is pretty versatile... it's sweet, 158 00:06:51,700 --> 00:06:53,009 {\an1}it's salty, it's savory, 159 00:06:53,033 --> 00:06:55,442 {\an1}and you fry it, it's crispy, it's yummy. 160 00:06:55,466 --> 00:06:58,109 It looks great. We got a nice little sear, 161 00:06:58,133 --> 00:06:59,309 {\an1}a little char that we want. 162 00:06:59,333 --> 00:07:01,609 {\an1}Foo: I'm hoping that my flavors will shine 163 00:07:01,633 --> 00:07:03,609 {\an1}and the judges love it. 164 00:07:03,633 --> 00:07:05,709 ♪ 165 00:07:05,733 --> 00:07:07,242 Nikki, what are you making? 166 00:07:07,266 --> 00:07:10,076 I am doing Pho. Can you believe it? 167 00:07:10,100 --> 00:07:12,209 {\an1}You're doing Pho? Yes! I love it! 168 00:07:12,233 --> 00:07:14,542 Only for you. I love it. 169 00:07:14,566 --> 00:07:19,009 {\an8}Nikki: I am making today a chicken thigh Pho. 170 00:07:19,033 --> 00:07:22,842 {\an8}I'm trying to get like a good sear on my veggies and then they're 171 00:07:22,866 --> 00:07:24,909 all gonna go in the pressure cooker. 172 00:07:24,933 --> 00:07:28,076 My stepmom and I got to go to Vietnam, 173 00:07:28,100 --> 00:07:30,009 and I just fell in love with the dish. 174 00:07:30,033 --> 00:07:33,642 {\an7}It's warm and hearty so it's the perfect comfort food. 175 00:07:33,666 --> 00:07:36,609 {\an8}With Pho always comes your side garnishes, 176 00:07:36,633 --> 00:07:40,509 and in Vietnam, they serve it with Serrano jalapenos, 177 00:07:40,533 --> 00:07:45,342 limes, and then just tons of fresh herbs. 178 00:07:45,366 --> 00:07:46,409 Alejandra: Hi, Nikki. 179 00:07:46,433 --> 00:07:48,709 {\an1}Hi, beautiful ladies. 180 00:07:48,733 --> 00:07:52,042 Alejandra: I'm seeing a lot of gorgeous fresh herbs. 181 00:07:52,066 --> 00:07:53,442 {\an1}Yes. What are you making? 182 00:07:53,466 --> 00:07:54,876 {\an1}So, I'm making Pho. 183 00:07:54,900 --> 00:07:56,376 Chef Leah: There is nothing more comforting to me 184 00:07:56,400 --> 00:07:59,409 {\an1}than a delicious bowl of Asian chicken noodle soup, 185 00:07:59,433 --> 00:08:02,076 so this is giving me all the feelings right now. 186 00:08:02,100 --> 00:08:05,409 {\an1}I started incorporating it, you know, with my kids. 187 00:08:05,433 --> 00:08:08,676 {\an1}So anytime they're sick, this is what we make. 188 00:08:08,700 --> 00:08:11,709 {\an1}This is our go-to. This brings us all the love. 189 00:08:11,733 --> 00:08:15,942 {\an1}It's just warm, it fills you up, that broth just feels so good. 190 00:08:15,966 --> 00:08:17,842 {\an1}Chef Leah: So did you char your aromatics? 191 00:08:17,866 --> 00:08:19,276 {\an1}I did. Yes. 192 00:08:19,300 --> 00:08:20,742 {\an1}Chef Leah: The ginger, the onion? OK, great. 193 00:08:20,766 --> 00:08:22,476 {\an1}I'm glad that you know that, 'cause that is the key 194 00:08:22,500 --> 00:08:24,976 {\an1}to getting that flavor of the broth, 'cause it's all 195 00:08:25,000 --> 00:08:26,509 about the broth right? Nikki: Exactly. 196 00:08:26,533 --> 00:08:28,642 {\an1}Chef Leah: I love that you have so much herbs going on, 197 00:08:28,666 --> 00:08:30,942 {\an1}because you have to make it light and refreshing, 198 00:08:30,966 --> 00:08:33,376 {\an1}and the herbs really lend well to that, so... 199 00:08:33,400 --> 00:08:35,609 Thank you so much, Nikki. We can't wait to try it. 200 00:08:35,633 --> 00:08:37,176 {\an1}Thank you. Chef Leah: Thank you. 201 00:08:37,200 --> 00:08:39,576 {\an8}Nikki: I'm super nervous for Leah to taste my Pho 202 00:08:39,600 --> 00:08:42,276 {\an8}because, I mean, her style of cooking is South East Asian, 203 00:08:42,300 --> 00:08:43,809 {\an8}so I want her approval. 204 00:08:43,833 --> 00:08:45,642 {\an1}I've got a lot of work ahead of me. 205 00:08:45,666 --> 00:08:53,666 ♪ 206 00:08:54,200 --> 00:08:55,733 {\an8}[Egg cracks] Oh, my gosh! 207 00:08:57,066 --> 00:08:59,709 Messy, messy. 208 00:08:59,733 --> 00:09:02,076 All sweet. I'm going all sweet today. 209 00:09:02,100 --> 00:09:05,809 {\an8}So I'm coming to week 3, The judges like what I'm cooking, 210 00:09:05,833 --> 00:09:08,176 but it seem that they want to see 211 00:09:08,200 --> 00:09:09,709 something different from me. 212 00:09:09,733 --> 00:09:12,776 So it's time to change the game completely. 213 00:09:12,800 --> 00:09:17,109 I'm going from savory to sweet. 214 00:09:17,133 --> 00:09:20,076 {\an1}I'm making something that's very comforting for me, 215 00:09:20,100 --> 00:09:22,476 {\an7}which is Pan Dulce or like sweet bread. 216 00:09:22,500 --> 00:09:25,776 {\an7}It's called Mantecada and it's like a Mexican muffin, 217 00:09:25,800 --> 00:09:30,376 {\an7}and I'm pairing that with a beverage that we love 218 00:09:30,400 --> 00:09:33,142 {\an1}because it's so warm, comforting, sweet. 219 00:09:33,166 --> 00:09:35,442 {\an1}It's called Atole with a little bit of whipped cream, 220 00:09:35,466 --> 00:09:38,509 {\an1}because who doesn't like whipped cream, right? Ha ha! 221 00:09:38,533 --> 00:09:41,442 Silvia: Making this dish is a little risky because I've been 222 00:09:41,466 --> 00:09:45,342 showing a lot of savory dishes and just switching to sweet 223 00:09:45,366 --> 00:09:47,442 can go really good or really bad, 224 00:09:47,466 --> 00:09:49,242 especially because I'm baking. 225 00:09:49,266 --> 00:09:50,709 {\an1}It smells really good. 226 00:09:50,733 --> 00:09:53,509 {\an1}Smell like orange and vanilla. 227 00:09:53,533 --> 00:09:55,209 {\an1}Should be OK. 228 00:09:55,233 --> 00:09:58,009 {\an1}Silvia: The judges probably they didn't expect for me 229 00:09:58,033 --> 00:10:00,809 to make something sweet so it's a risk. 230 00:10:00,833 --> 00:10:05,309 {\an1}Silvia: This is so heavy! I work hard right now. 231 00:10:05,333 --> 00:10:07,809 {\an1}Come on, muscles! Come on, come on! 232 00:10:07,833 --> 00:10:10,142 {\an7}All right, guys. 45 minutes left to go! 233 00:10:10,166 --> 00:10:12,909 All right. Clock's a-ticking. 234 00:10:12,933 --> 00:10:15,009 {\an1}Chef Graham: You know, I think that we've seen presentation 235 00:10:15,033 --> 00:10:16,809 get better, things are tasting good. 236 00:10:16,833 --> 00:10:19,242 {\an1}This is one where I want to see some execution, right? 237 00:10:19,266 --> 00:10:21,309 {\an1}I want to see like real technique come out. 238 00:10:21,333 --> 00:10:23,376 Chef Leah: You know, Nikki won the last challenge, 239 00:10:23,400 --> 00:10:25,809 and she's kind of shocking us by making Pho. 240 00:10:25,833 --> 00:10:29,176 It can be very challenging to get all that flavor into that broth. 241 00:10:29,200 --> 00:10:30,942 {\an1}Chef Tiffany: But one of the things that I did see her doing 242 00:10:30,966 --> 00:10:32,909 {\an1}was she's getting good char on the vegetables, 243 00:10:32,933 --> 00:10:36,009 {\an1}so it'll be intensified flavor especially if it's going 244 00:10:36,033 --> 00:10:37,776 {\an1}in any kind of fast cooker right? 245 00:10:37,800 --> 00:10:39,809 {\an1}So I'm interested to see how that comes out. 246 00:10:39,833 --> 00:10:41,242 Yeah. 247 00:10:41,266 --> 00:10:43,576 ♪ 248 00:10:43,600 --> 00:10:47,676 Brian: Got to go slow, or else we're gonna have an explosion of flour. 249 00:10:47,700 --> 00:10:49,976 {\an8}So, today, my comfort food 250 00:10:50,000 --> 00:10:53,642 {\an7}is white chocolate cranberry oatmeal cream pies. 251 00:10:53,666 --> 00:10:56,009 {\an8}Last week, the judges were saying that I tried to do 252 00:10:56,033 --> 00:10:58,109 too much, so going into this week, 253 00:10:58,133 --> 00:11:00,709 I will be self-editing a little more. 254 00:11:00,733 --> 00:11:03,109 Brian: These cookies evolved over time. 255 00:11:03,133 --> 00:11:04,776 {\an1}My big addition to this 256 00:11:04,800 --> 00:11:06,942 {\an1}is I add cardamom to the batter on the cookies. 257 00:11:06,966 --> 00:11:11,076 {\an7}It gives it a nice warmth to it that people aren't necessarily expecting. 258 00:11:11,100 --> 00:11:14,342 {\an8}Whoo! We're getting a little big on this bowl. 259 00:11:14,366 --> 00:11:16,576 {\an8}So this is a complete homage to my mom. 260 00:11:16,600 --> 00:11:20,742 {\an1}She always had some form of cookie or sweet in our home. 261 00:11:20,766 --> 00:11:23,276 Many times it was an oatmeal-based cookie. 262 00:11:23,300 --> 00:11:24,976 Towards the end of her life, she started throwing 263 00:11:25,000 --> 00:11:26,642 white chocolate chips and dried cranberries. 264 00:11:26,666 --> 00:11:28,176 She perfected that cookie. 265 00:11:28,200 --> 00:11:30,509 {\an1}When I make these cookies, I feel like my mom is there. 266 00:11:30,533 --> 00:11:33,476 They're near and dear to all of my family. 267 00:11:33,500 --> 00:11:34,709 How's it going? 268 00:11:34,733 --> 00:11:35,842 {\an1}Chef Graham: Hey, Brian, what's up? 269 00:11:35,866 --> 00:11:37,276 Not too much. Alejandra: Hi, Brian. 270 00:11:37,300 --> 00:11:39,342 Too much, maybe. We'll see. 271 00:11:39,366 --> 00:11:43,709 I am making oatmeal white chocolate chip cookies 272 00:11:43,733 --> 00:11:45,509 with dried cranberries. 273 00:11:45,533 --> 00:11:46,942 {\an1}Chef Graham: Really? 274 00:11:46,966 --> 00:11:48,342 Brian: Yes, and these are actually going to end up 275 00:11:48,366 --> 00:11:49,576 as oatmeal cream pies. 276 00:11:49,600 --> 00:11:51,276 Oh, yum! No way. 277 00:11:51,300 --> 00:11:52,609 Alejandra: And is this a family recipe? What's the story? 278 00:11:52,633 --> 00:11:56,109 It is. Actually, my mom, in my mom's house, 279 00:11:56,133 --> 00:11:57,476 we always had oatmeal cookies. 280 00:11:57,500 --> 00:11:58,776 She's been gone for about 5 years. 281 00:11:58,800 --> 00:12:00,142 {\an1}Chef Graham: Aw, I'm sorry to hear that. 282 00:12:00,166 --> 00:12:01,576 Did your mom inspire your love of cooking? 283 00:12:01,600 --> 00:12:02,842 Brian: Absolutely. 284 00:12:02,866 --> 00:12:04,709 I wouldn't be where I am without her. 285 00:12:04,733 --> 00:12:06,409 Her influence was deep. 286 00:12:06,433 --> 00:12:08,842 Alejandra: I love that how, you know, each of these elements 287 00:12:08,866 --> 00:12:10,776 reminds you of your mom, reminds you of the stories. 288 00:12:10,800 --> 00:12:13,809 {\an1}Oh, I love eating these when I try to get myself out 289 00:12:13,833 --> 00:12:17,642 of a funk or I remember my mom, it really brings me back. 290 00:12:17,666 --> 00:12:19,309 {\an1}Chef Graham: Do you mind if we taste a little bit real quick? 291 00:12:19,333 --> 00:12:21,709 By all means. Go ahead. All right. 292 00:12:21,733 --> 00:12:23,276 Wha ha ha ha ha! 293 00:12:23,300 --> 00:12:25,309 {\an1}Just get a little bite here. 294 00:12:25,333 --> 00:12:27,776 Brian: More is more, right? 295 00:12:27,800 --> 00:12:30,076 Oh, my gosh! Cardamom! 296 00:12:30,100 --> 00:12:31,609 {\an1}Cardamom, Cardamom. Cardamom! 297 00:12:31,633 --> 00:12:33,176 Brian: Absolutely. 298 00:12:33,200 --> 00:12:35,509 {\an1}Chef Graham: Yeah. So, Brian, obviously you're a master at this, 299 00:12:35,533 --> 00:12:37,242 {\an1}but remember when you're making cookies, 300 00:12:37,266 --> 00:12:39,542 {\an1}it's just important making sure that they're all 301 00:12:39,566 --> 00:12:40,876 {\an1}the same size... Right. 302 00:12:40,900 --> 00:12:43,042 {\an1}and nice and rolled so that they bake evenly. 303 00:12:43,066 --> 00:12:44,142 Alejandra: So excited to try these. 304 00:12:44,166 --> 00:12:45,542 Thank you very much. 305 00:12:45,566 --> 00:12:51,776 ♪ 306 00:12:51,800 --> 00:12:53,109 How you doing, Robin? 307 00:12:53,133 --> 00:12:54,909 Robin: Oh, we're cooking some pasta over here, 308 00:12:54,933 --> 00:12:57,776 or it's cooking me. Ha ha! 309 00:12:57,800 --> 00:13:01,209 {\an1}Today, I am making comfort food so that I can get a hug. 310 00:13:01,233 --> 00:13:03,642 {\an1}That's what I get when I make this for my kids 311 00:13:03,666 --> 00:13:05,476 or my grandchildren. 312 00:13:05,500 --> 00:13:08,709 {\an8}It's called Sneaky Stuffed Shells, 313 00:13:08,733 --> 00:13:13,509 {\an7}because I get tired of my kids saying, "What's that green stuff in there?" 314 00:13:13,533 --> 00:13:15,742 So I found a way to hide it. 315 00:13:15,766 --> 00:13:17,842 {\an7}So they're still getting healthy home-cooked food 316 00:13:17,866 --> 00:13:20,542 {\an1}without me having to deal with "What's that green stuff in there?" 317 00:13:20,566 --> 00:13:23,709 {\an1}Robin: Raising 4 children as a single mom, the most 318 00:13:23,733 --> 00:13:27,342 {\an1}important thing daily was to make sure that I could get 319 00:13:27,366 --> 00:13:30,842 {\an7}healthy homemade food on the table for my children. 320 00:13:30,866 --> 00:13:32,476 [Whirring] There we go. 321 00:13:32,500 --> 00:13:36,142 {\an1}Zucchini is an easy vegetable to hide in the pasta shells. 322 00:13:36,166 --> 00:13:39,176 We just puree it, mix it in with the meat sauce. 323 00:13:39,200 --> 00:13:41,409 {\an1}I'm gonna be using ground beef and a little bit of pork. 324 00:13:41,433 --> 00:13:44,642 {\an1}Got to have a little pork to fatten up the flavors. 325 00:13:44,666 --> 00:13:47,742 I'm hiding these veggies. Ha ha ha ha! 326 00:13:47,766 --> 00:13:50,242 {\an1}By the time there's cheese on top, they think 327 00:13:50,266 --> 00:13:54,809 {\an1}they're eating just pasta or pizza, and then I get 328 00:13:54,833 --> 00:13:56,442 {\an1}all those vegetables in them. 329 00:13:56,466 --> 00:13:59,242 {\an1}I'm hoping the judge will give me a hug after they taste this, too. 330 00:13:59,266 --> 00:14:01,276 I'm moving slow, but I'm telling you, 331 00:14:01,300 --> 00:14:03,209 I would like to eat this right now. 332 00:14:03,233 --> 00:14:05,909 It smells like a giant pizza! Ha! 333 00:14:05,933 --> 00:14:13,933 {\an8}♪ 334 00:14:14,133 --> 00:14:16,042 {\an1}All right, OK. 335 00:14:16,066 --> 00:14:18,976 {\an1}Let's get this bacon shakin', baby. 336 00:14:19,000 --> 00:14:21,833 {\an7}I am making Ultimate Nachos. 337 00:14:23,433 --> 00:14:27,642 {\an7}For this recipe, I use ground turkey and chicken. 338 00:14:27,666 --> 00:14:31,276 {\an1}This comforts my family, all of my family. 339 00:14:31,300 --> 00:14:35,576 {\an1}It is when you don't want a formal dinner 340 00:14:35,600 --> 00:14:38,209 {\an1}but you don't want a snack. 341 00:14:38,233 --> 00:14:39,309 Alejandra: Hi, Bambi. 342 00:14:39,333 --> 00:14:40,976 {\an1}Hi, guys! How are you? Hello. 343 00:14:41,000 --> 00:14:42,709 Alejandra: We are eager to find out what you're making. 344 00:14:42,733 --> 00:14:45,109 {\an1}Yes. I am making Ultimate Nachos. 345 00:14:45,133 --> 00:14:46,542 {\an1}Chef Tiffany: OK, what does that mean? 346 00:14:46,566 --> 00:14:50,376 {\an1}To me, it means not a formal dinner, 347 00:14:50,400 --> 00:14:52,042 {\an1}but it's more than a snack. 348 00:14:52,066 --> 00:14:54,176 {\an1}For our Thanksgiving, it's 5 days. 349 00:14:54,200 --> 00:14:58,876 {\an1}So, Wednesday, you have meals that you're able to move around with, 350 00:14:58,900 --> 00:15:01,742 {\an1}but it has to be filling, so this is filling. 351 00:15:01,766 --> 00:15:03,509 {\an1}OK, what meat are you using? 352 00:15:03,533 --> 00:15:08,576 {\an1}I am using chicken thighs and also ground turkey. 353 00:15:08,600 --> 00:15:11,042 {\an1}I'll tell you, everything has bacon in it. Ha ha! 354 00:15:11,066 --> 00:15:12,342 {\an1}Chef Tiffany: Ultimate! Ultimate! 355 00:15:12,366 --> 00:15:14,176 Ultimate! 356 00:15:14,200 --> 00:15:17,009 {\an1}Chef Tiffany: Just remember, make sure you season, 357 00:15:17,033 --> 00:15:19,509 {\an1}make sure that you have proper cuts, those little 358 00:15:19,533 --> 00:15:21,476 {\an1}things that we've been talking about, 359 00:15:21,500 --> 00:15:23,009 {\an1}but bring the flavor most of all. 360 00:15:23,033 --> 00:15:24,542 {\an1}Bambi: Yes. OK. Bring the flavor. 361 00:15:24,566 --> 00:15:26,609 Alejandra: Who does this remind you of? 362 00:15:26,633 --> 00:15:31,476 {\an1}Um... it... it reminds me of my family. 363 00:15:31,500 --> 00:15:34,176 {\an1}We weren't able to do Thanksgiving, and we won't 364 00:15:34,200 --> 00:15:37,909 {\an1}be able to do Thanksgiving this year. 365 00:15:37,933 --> 00:15:39,542 {\an1}[Voice breaking] So, yeah. 366 00:15:39,566 --> 00:15:41,442 {\an1}Food brings about so many different emotions, 367 00:15:41,466 --> 00:15:44,476 {\an1}and it's just great that you have this to remind you 368 00:15:44,500 --> 00:15:46,342 {\an1}when you can't be around the ones you love the most. 369 00:15:46,366 --> 00:15:47,642 {\an1}Yeah. 370 00:15:47,666 --> 00:15:49,276 Bambi: My mother had a major stroke, 371 00:15:49,300 --> 00:15:50,509 and she's bedridden. 372 00:15:50,533 --> 00:15:53,676 If my mom was able, she would be here. 373 00:15:53,700 --> 00:15:59,476 {\an1}My mother was the person who cooked for everybody, so I am 374 00:15:59,500 --> 00:16:03,742 {\an1}honoring her by being here and showing up, just showing up. 375 00:16:03,766 --> 00:16:04,942 {\an7}[Chopping] 376 00:16:04,966 --> 00:16:06,342 {\an7}I'm trying to be like Foo over there. 377 00:16:06,366 --> 00:16:09,009 {\an7}Chop, chop, chop, chop, chop! Ha ha! 378 00:16:09,033 --> 00:16:17,033 {\an8}♪ 379 00:16:17,433 --> 00:16:20,009 Guess that's how it works. 380 00:16:20,033 --> 00:16:24,109 {\an8}Today, I'm making a Calabrian Chili Pizza. 381 00:16:24,133 --> 00:16:26,609 {\an7}Dan: Pizza's important to my family because, you know, 382 00:16:26,633 --> 00:16:29,742 {\an7}we came over from Italy, and everybody loves pizza. 383 00:16:29,766 --> 00:16:32,209 {\an7}You know, I love pizza, all kinds of pizza, 384 00:16:32,233 --> 00:16:33,676 {\an7}so it's very comforting. 385 00:16:33,700 --> 00:16:37,009 So we have some Calabrian Chili Soppressata. 386 00:16:37,033 --> 00:16:39,409 I'm gonna make my own Calabrian Chili oil. 387 00:16:39,433 --> 00:16:41,042 We're gonna make a sauce, 388 00:16:41,066 --> 00:16:44,476 {\an8}and I'm gonna have some comfort food today. 389 00:16:44,500 --> 00:16:48,042 {\an7}I grow Calabrian Chilis, and the seeds came from Italy. 390 00:16:48,066 --> 00:16:51,642 {\an8}I got them some time ago, so they're like an heirloom chili, 391 00:16:51,666 --> 00:16:53,876 {\an8}I guess we'll call it. 392 00:16:53,900 --> 00:16:56,842 {\an8}My uncle actually let me borrow this pan. 393 00:16:56,866 --> 00:17:00,109 He makes fantastic pizza, and he's like, 394 00:17:00,133 --> 00:17:02,576 "Oh, you're gonna have to bring the pan with you." 395 00:17:02,600 --> 00:17:04,842 {\an1}It's got to come home with me or else I can't go home. 396 00:17:04,866 --> 00:17:07,976 I'll just have to move here. Ha ha! 397 00:17:08,000 --> 00:17:10,342 Dan: Every pan cooks differently. I can't account 398 00:17:10,366 --> 00:17:14,009 {\an1}for how, you know, a brand new pan is gonna cook the pizza. 399 00:17:14,033 --> 00:17:16,876 {\an1}So at least I know what I'm gonna get out of, you know, 400 00:17:16,900 --> 00:17:18,342 the family pizza pan. 401 00:17:18,366 --> 00:17:19,900 I'm gonna get the family pizza. 402 00:17:21,533 --> 00:17:24,076 {\an1}This recipe's been really a family recipe for years, 403 00:17:24,100 --> 00:17:25,676 and it changes up a little bit. 404 00:17:25,700 --> 00:17:28,842 {\an1}I like it a little spicier, so I use a spicy Soppressata, 405 00:17:28,866 --> 00:17:32,209 {\an1}as opposed to a regular sweet Soppressata, they would call it. 406 00:17:32,233 --> 00:17:34,442 {\an1}I'm gonna do your Sicilian style pizza, where it's 407 00:17:34,466 --> 00:17:37,042 {\an1}a little bit thicker of a crust and go that route 408 00:17:37,066 --> 00:17:39,242 {\an1}'cause I like Sicilian style pizza as well. 409 00:17:39,266 --> 00:17:42,109 And we're going to layer this Buffalo Mozzarella on top 410 00:17:42,133 --> 00:17:45,676 of the Soppressata, and then we're gonna put it in the oven. 411 00:17:45,700 --> 00:17:47,076 We're ready to go. 412 00:17:47,100 --> 00:17:48,676 ♪ 413 00:17:48,700 --> 00:17:50,409 Alejandra: All right, clock's ticking. 414 00:17:50,433 --> 00:17:52,242 {\an8}We've got 5 minutes! 415 00:17:52,266 --> 00:17:55,576 {\an8}♪ 416 00:17:55,600 --> 00:17:58,309 {\an1}Silvia: Starting to worry about my Mantecadas. 417 00:17:58,333 --> 00:18:00,642 {\an1}I'm looking at the oven, I'm looking at the clock, 418 00:18:00,666 --> 00:18:03,109 {\an1}and they're not ready, and I'm worried 419 00:18:03,133 --> 00:18:05,509 {\an8}because it's taking longer to bake, 420 00:18:05,533 --> 00:18:08,109 {\an8}so I'm very concerned it's gonna be dry, 421 00:18:08,133 --> 00:18:09,776 {\an1}and I don't want that. 422 00:18:09,800 --> 00:18:12,542 {\an1}Oh, my! Oh, my, oh, my! 423 00:18:12,566 --> 00:18:15,509 {\an1}Tony: I could use some serene music right now. 424 00:18:15,533 --> 00:18:19,609 {\an1}So, Tony's making Mandu, which is a Korean dumpling. 425 00:18:19,633 --> 00:18:21,176 So he's using a pre-made wrapper, 426 00:18:21,200 --> 00:18:23,176 which is totally fine, I think. 427 00:18:23,200 --> 00:18:25,942 So it really... it all goes down to the filling 428 00:18:25,966 --> 00:18:27,476 and the dipping sauce. 429 00:18:27,500 --> 00:18:29,276 So it has to be perfectly seasoned. 430 00:18:29,300 --> 00:18:33,809 {\an8}♪ 431 00:18:33,833 --> 00:18:35,409 {\an8}[Spoon clinks] 432 00:18:35,433 --> 00:18:38,509 {\an7}So, I'm tasting my Mandu dipping sauce, and instantly I thought, 433 00:18:38,533 --> 00:18:41,342 {\an7}"Oh, man, I cannot serve this to the judges. 434 00:18:41,366 --> 00:18:42,509 {\an7}It's way too vinegary." 435 00:18:42,533 --> 00:18:45,176 Tony, what did you just throw out? 436 00:18:45,200 --> 00:18:47,509 It was a mixture of rice wine vinegar and soy sauce 437 00:18:47,533 --> 00:18:49,042 for the dipping sauce I was gonna give you. 438 00:18:49,066 --> 00:18:51,076 It just tasted too much of rice wine vinegar, 439 00:18:51,100 --> 00:18:52,642 so I'm gonna make another batch. 440 00:18:52,666 --> 00:18:54,342 {\an1}Tony: I need to make a new sauce. I need to make sure that 441 00:18:54,366 --> 00:18:57,742 {\an1}the balance of sweet and salty and vinegar is just the perfect blend. 442 00:18:57,766 --> 00:18:59,042 That's better. 443 00:18:59,066 --> 00:19:00,642 {\an7}Chef Graham: Let's go! Food on the plates! 444 00:19:00,666 --> 00:19:04,076 {\an8}♪ 445 00:19:04,100 --> 00:19:05,709 Alejandra: Make it happen! 446 00:19:05,733 --> 00:19:11,609 5, 4, 3... 447 00:19:11,633 --> 00:19:15,642 2... 448 00:19:15,666 --> 00:19:18,876 {\an1}1! Hands up, everyone! Step back! Whoo! 449 00:19:18,900 --> 00:19:21,376 [Applause] 450 00:19:21,400 --> 00:19:24,676 ♪ 451 00:19:24,700 --> 00:19:26,376 {\an1}Tony: I'm feeling a little nervous at the moment. 452 00:19:26,400 --> 00:19:27,842 When I make these Potstickers at home, 453 00:19:27,866 --> 00:19:29,709 {\an1}it usually takes me at least a couple hours. 454 00:19:29,733 --> 00:19:32,442 {\an1}I knew some of them didn't really have that really 455 00:19:32,466 --> 00:19:35,676 {\an1}beautiful pleating that I really wanted to have for these judges. 456 00:19:35,700 --> 00:19:37,509 {\an1}Tony: Hi, judges. Hello! 457 00:19:37,533 --> 00:19:39,209 {\an1}Tony: How you doing today? Hello, Tony. 458 00:19:39,233 --> 00:19:43,476 {\an7}Tony: I made for you guys today Korean Potstickers, or Mandu. 459 00:19:43,500 --> 00:19:46,876 {\an1}So the filling inside is primarily made of pork, 460 00:19:46,900 --> 00:19:50,209 {\an1}and then I minced up some Kimchi with some mushrooms 461 00:19:50,233 --> 00:19:52,266 {\an1}to give it a little bit more of that meaty texture. 462 00:19:54,333 --> 00:19:59,442 This really reminds me of like a restaurant- quality Mandu. 463 00:19:59,466 --> 00:20:02,609 The sear on this is great. I think that it is crispy 464 00:20:02,633 --> 00:20:05,409 on one side and nice and soft and chewy on the other side. 465 00:20:05,433 --> 00:20:08,309 And I think that's really important when you're making Mandu. 466 00:20:08,333 --> 00:20:10,742 And I'm really happy that you redid the dipping sauce, 467 00:20:10,766 --> 00:20:12,776 because this is perfect. 468 00:20:12,800 --> 00:20:13,842 {\an1}Alejandra: Thank you, Tony. Thank you. 469 00:20:13,866 --> 00:20:15,676 {\an1}Appreciate it. Thank you. 470 00:20:15,700 --> 00:20:17,376 {\an1}Brian: Hey, hey. Alejandra: Hi, Brian. 471 00:20:17,400 --> 00:20:21,776 {\an7}Today, I've made for you a white chocolate cranberry oatmeal cream pie. 472 00:20:21,800 --> 00:20:25,133 {\an7}The frosting is a sour cream frosting. 473 00:20:27,200 --> 00:20:30,242 {\an1}Chef Tiffany: What a delicious combination! 474 00:20:30,266 --> 00:20:31,776 {\an1}Brian: Thank you very much. 475 00:20:31,800 --> 00:20:34,609 {\an1}Chef Tiffany: Let me... let me compose myself a little bit. 476 00:20:34,633 --> 00:20:36,009 {\an1}All right, let's go. 477 00:20:36,033 --> 00:20:38,876 The cookie itself, you nailed this extra part, 478 00:20:38,900 --> 00:20:41,209 and you get a lot of those spices, 479 00:20:41,233 --> 00:20:43,476 really balances out that sweetness. 480 00:20:43,500 --> 00:20:45,842 You did an excellent job with this. 481 00:20:45,866 --> 00:20:47,376 {\an1}Thank you very much. 482 00:20:47,400 --> 00:20:49,342 {\an1}Chef Tiffany: One hit, maybe just a little less filling, 483 00:20:49,366 --> 00:20:51,676 {\an1}so that if, you know, we bite into it, it's not 484 00:20:51,700 --> 00:20:54,276 {\an1}coming out the end and it gets a little too messy. Yeah. 485 00:20:54,300 --> 00:20:56,876 {\an1}Brian: Next batch. Thank you very much. 486 00:20:56,900 --> 00:20:58,342 {\an1}Alejandra: Hi, Robin! Hi! 487 00:20:58,366 --> 00:21:00,242 {\an7}All right, so what do you call this dish, Robin? 488 00:21:00,266 --> 00:21:02,242 {\an7}Robin: Sneaky Stuffed Shells. 489 00:21:02,266 --> 00:21:03,642 {\an8}Alejandra: Ooh... 490 00:21:03,666 --> 00:21:08,242 {\an7}This is zucchini and it is camouflaged in a beef and pork 491 00:21:08,266 --> 00:21:12,609 {\an1}meat sauce and lathered with lots of cheese and hidden inside pasta shells. 492 00:21:12,633 --> 00:21:14,142 {\an1}Chef Graham: So the flavors are there, right. 493 00:21:14,166 --> 00:21:16,909 {\an1}It's delicious, it makes you want to jump in and try a bite. 494 00:21:16,933 --> 00:21:19,842 {\an1}I just want more of that sauce 'cause it's so good. 495 00:21:19,866 --> 00:21:22,476 {\an1}That's the one little critique, right... just give me more of it. 496 00:21:22,500 --> 00:21:23,809 {\an1}All right, I will. 497 00:21:23,833 --> 00:21:25,342 Alejandra: Hi, Foo! Hi. 498 00:21:25,366 --> 00:21:27,042 {\an7}Foo: Today, I made Banh Mi. 499 00:21:27,066 --> 00:21:29,576 {\an8}So, Banh Mi is a Vietnamese sandwich. 500 00:21:29,600 --> 00:21:33,509 {\an7}The version that I have here is with canned ham, cucumbers, 501 00:21:33,533 --> 00:21:35,142 and some fresh herbs. 502 00:21:35,166 --> 00:21:38,676 {\an1}It is my comfort food because it's a lunch that my mom 503 00:21:38,700 --> 00:21:41,309 would make for us on Sundays after church. 504 00:21:41,333 --> 00:21:44,742 {\an1}The flavor of this Banh Mi is on point. 505 00:21:44,766 --> 00:21:48,009 {\an1}You know, working with canned ham can be very tricky, 506 00:21:48,033 --> 00:21:50,642 {\an1}and I think you treated it in a really smart way 507 00:21:50,666 --> 00:21:55,509 {\an1}by adding all of these fresh herbs and cucumbers and the pickles, 508 00:21:55,533 --> 00:21:57,942 {\an1}and I think it just all works together. 509 00:21:57,966 --> 00:22:00,742 {\an1}This is a delicious Banh Mi. Thank you. 510 00:22:00,766 --> 00:22:03,042 {\an1}Alejandra: Hello, Silvia! Hello! 511 00:22:03,066 --> 00:22:06,242 {\an8}I make Mantecadas with Lime Atole. 512 00:22:06,266 --> 00:22:08,576 {\an8}This is a recipe from my mom, it's very comforting. 513 00:22:08,600 --> 00:22:10,376 {\an8}And when I want to feel some love, 514 00:22:10,400 --> 00:22:12,709 {\an8}nothing like make me a cup of Atole. 515 00:22:12,733 --> 00:22:14,309 ♪ 516 00:22:14,333 --> 00:22:17,276 {\an1}Chef Tiffany: That is what it's all about right there. 517 00:22:17,300 --> 00:22:21,476 {\an1}When you bite into it, it's got that crunchy top, 518 00:22:21,500 --> 00:22:23,509 {\an1}soft, moist inside. 519 00:22:23,533 --> 00:22:26,709 {\an1}Super delicious, super flavorful, divine. 520 00:22:26,733 --> 00:22:29,242 {\an1}No matter what culture, no matter what type 521 00:22:29,266 --> 00:22:32,309 {\an1}of cuisine, this type of comfort I understand. 522 00:22:32,333 --> 00:22:35,176 I'm so glad you enjoy it. Thank you. 523 00:22:35,200 --> 00:22:36,876 {\an1}Alejandra: Hello, Dan. How are you? 524 00:22:36,900 --> 00:22:39,409 {\an8}I made a Calabrian Chili Pizza today. 525 00:22:39,433 --> 00:22:42,942 {\an7}I put a little bit of the tomato sauce, and then we went 526 00:22:42,966 --> 00:22:45,242 with some Calabrian Chili Soppressata, 527 00:22:45,266 --> 00:22:47,476 {\an1}some Buffalo Mozzarella. 528 00:22:47,500 --> 00:22:49,209 [Exhales] 529 00:22:49,233 --> 00:22:51,009 I absolutely love it. 530 00:22:51,033 --> 00:22:55,376 I love the hit of the Calabrian Chili and I just 531 00:22:55,400 --> 00:22:57,942 feel like family, you know what I mean. Like, I feel 532 00:22:57,966 --> 00:23:01,676 the love of your uncle channeling through from the pan. 533 00:23:01,700 --> 00:23:03,676 He's rooting for you. I feel him, I feel him. 534 00:23:03,700 --> 00:23:05,542 Me too, me too. 535 00:23:05,566 --> 00:23:06,876 Chef Graham: ♪ Hey, Bambi ♪ 536 00:23:06,900 --> 00:23:11,109 Hi, guys! I made for you Ultimate Nachos. 537 00:23:11,133 --> 00:23:16,242 {\an8}It has 3 types of cheese, chicken thighs, ground turkey, 538 00:23:16,266 --> 00:23:17,876 {\an8}and you have black beans. 539 00:23:17,900 --> 00:23:20,542 Only thing missing is the kitchen sink. 540 00:23:20,566 --> 00:23:23,709 {\an1}You really did a great job with creating 541 00:23:23,733 --> 00:23:26,742 {\an1}what most of us consider to be Ultimate Nachos. 542 00:23:26,766 --> 00:23:29,209 {\an1}I mean like, when you said "ultimate," I wasn't ready for your ultimate. 543 00:23:29,233 --> 00:23:32,709 {\an1}I mean, there is flavor, there are layers here. 544 00:23:32,733 --> 00:23:36,409 {\an1}All of those chips have, you know, a good amount of sauce 545 00:23:36,433 --> 00:23:37,509 and meat and garnish. 546 00:23:37,533 --> 00:23:39,542 {\an1}It is delicious. 547 00:23:39,566 --> 00:23:40,676 {\an1}Alejandra: Thank you so much, Bambi. 548 00:23:40,700 --> 00:23:42,042 That really was the ultimate. 549 00:23:42,066 --> 00:23:44,009 [Laughter] 550 00:23:44,033 --> 00:23:46,276 {\an1}Alejandra: Hi, Nikki. Hi, judges! 551 00:23:46,300 --> 00:23:49,209 {\an8}I've made for you my chicken thigh Pho, 552 00:23:49,233 --> 00:23:51,576 {\an8}and when I was in Vietnam, they always served it 553 00:23:51,600 --> 00:23:54,142 {\an8}with even more fresh herbs, garnish, 554 00:23:54,166 --> 00:23:57,109 {\an8}and then if you need a little bit more pep in your step, 555 00:23:57,133 --> 00:23:59,076 you can add more Jalapeno. 556 00:23:59,100 --> 00:24:00,542 {\an1}Holy Pho, that's good! 557 00:24:00,566 --> 00:24:01,842 [Laughter] 558 00:24:01,866 --> 00:24:03,042 {\an1}Chef Graham: Oh, you knew that was coming! 559 00:24:03,066 --> 00:24:04,576 Ba dum-bum! 560 00:24:04,600 --> 00:24:07,942 {\an1}No that's got a lot of flavor for the amount of time 561 00:24:07,966 --> 00:24:10,676 {\an1}that you had, right, 60 minutes to infuse all of that. 562 00:24:10,700 --> 00:24:11,842 Really great. 563 00:24:11,866 --> 00:24:14,176 {\an1}It looks fresh and inviting, and I think 564 00:24:14,200 --> 00:24:16,976 {\an1}this is something that you would see in a restaurant. 565 00:24:17,000 --> 00:24:18,142 {\an1}Alejandra: Thank you so much, Nikki. 566 00:24:18,166 --> 00:24:19,976 Nikki: Thank you guys, thank you. 567 00:24:20,000 --> 00:24:25,042 ♪ 568 00:24:25,066 --> 00:24:26,842 {\an1}Alejandra: We asked you to show us what dish 569 00:24:26,866 --> 00:24:30,109 {\an1}you always make when you need a little extra TLC. 570 00:24:30,133 --> 00:24:32,542 {\an1}I think we're all feeling the love after tasting 571 00:24:32,566 --> 00:24:33,776 {\an1}your recipes, am I right? 572 00:24:33,800 --> 00:24:35,742 Chef Graham: 1,000%. Oh, yeah. 573 00:24:35,766 --> 00:24:38,242 {\an1}Alejandra: Your dishes will be judged on taste, 574 00:24:38,266 --> 00:24:40,376 {\an1}execution, presentation, 575 00:24:40,400 --> 00:24:43,042 {\an1}and how well the recipe highlights the theme. 576 00:24:43,066 --> 00:24:46,742 {\an1}OK, judges, who were your favorite dishes for this round? 577 00:24:46,766 --> 00:24:49,442 ♪ 578 00:24:49,466 --> 00:24:52,809 {\an1}Chef Tiffany: Silvia, we love that every bite 579 00:24:52,833 --> 00:24:55,076 {\an1}was moist and delicious. 580 00:24:55,100 --> 00:24:58,809 {\an1}I want it for breakfast every morning. It was simply perfect. 581 00:24:58,833 --> 00:25:01,109 Thank you. Thank you very much. 582 00:25:01,133 --> 00:25:02,942 {\an8}I'm so relieved and so happy. 583 00:25:02,966 --> 00:25:06,142 I took the risk and it's a top dish. 584 00:25:06,166 --> 00:25:08,209 And who doesn't like sweet stuff? 585 00:25:08,233 --> 00:25:12,542 {\an1}The other cook that made a delicious dish... 586 00:25:12,566 --> 00:25:14,542 {\an1}Tony, with your Mandu. 587 00:25:14,566 --> 00:25:16,476 [Applause] 588 00:25:16,500 --> 00:25:18,976 {\an1}Whooooo! 589 00:25:19,000 --> 00:25:21,909 Tony, you're back, baby! Ha ha ha! 590 00:25:21,933 --> 00:25:26,942 Your flavors were exactly what I was expecting Mandu to be. 591 00:25:26,966 --> 00:25:29,309 The sauce was perfectly balanced and the 592 00:25:29,333 --> 00:25:32,109 filling-to-dumpling wrap ratio was perfect. 593 00:25:32,133 --> 00:25:33,476 Excellent Mandu. 594 00:25:33,500 --> 00:25:34,942 Thank you, chef. 595 00:25:34,966 --> 00:25:37,309 {\an1}Tony: It's just a huge sigh of relief because these 596 00:25:37,333 --> 00:25:39,609 {\an8}past few weeks I was on the bottom, 597 00:25:39,633 --> 00:25:43,109 {\an7}but to have the judges' notes of being back on top, 598 00:25:43,133 --> 00:25:44,542 {\an8}it's a great feeling. 599 00:25:44,566 --> 00:25:46,842 Great job, Silvia and Tony! 600 00:25:46,866 --> 00:25:49,742 {\an1}We can't wait to see what you do in the next round. 601 00:25:49,766 --> 00:25:57,766 ♪ 602 00:26:00,533 --> 00:26:03,709 {\an1}Alejandra: In the last round, you made us a dish you love, 603 00:26:03,733 --> 00:26:08,242 {\an1}but for this round it's all about showing love to someone else. 604 00:26:08,266 --> 00:26:11,276 {\an1}We all have recipes that make us think of a beloved friend 605 00:26:11,300 --> 00:26:12,876 or a family member. 606 00:26:12,900 --> 00:26:15,776 {\an1}Chef Leah: For our second round, we want you to create 607 00:26:15,800 --> 00:26:19,609 a dish that symbolizes love for a special person in your life. 608 00:26:19,633 --> 00:26:23,709 {\an1}You have 90 minutes to create the ultimate love letter 609 00:26:23,733 --> 00:26:25,209 in a single dish. 610 00:26:25,233 --> 00:26:27,809 As always, your dish will be judged 611 00:26:27,833 --> 00:26:31,042 on taste, presentation, execution, 612 00:26:31,066 --> 00:26:34,309 and how well that dish showcases the theme. 613 00:26:34,333 --> 00:26:36,509 {\an1}Alejandra: Unfortunately, at the end of this round, 614 00:26:36,533 --> 00:26:39,242 {\an1}we will be saying good-bye to one of you. 615 00:26:39,266 --> 00:26:40,976 {\an1}Ready to cook your hearts out? 616 00:26:41,000 --> 00:26:43,009 {\an1}Yeah! Yes! Ready! 617 00:26:43,033 --> 00:26:44,509 {\an1}Good, because your time... 618 00:26:44,533 --> 00:26:46,809 ♪ 619 00:26:46,833 --> 00:26:47,909 Starts now. 620 00:26:47,933 --> 00:26:49,609 {\an7}Yeah! Whoo hoo! 621 00:26:49,633 --> 00:26:56,942 {\an8}♪ 622 00:26:56,966 --> 00:26:58,642 {\an1}Foo: I'm in a flow. 623 00:26:58,666 --> 00:27:02,309 {\an1}Foo: It's hard to be in this competitive element with all 624 00:27:02,333 --> 00:27:03,876 {\an7}these really good cooks that are here with me. 625 00:27:03,900 --> 00:27:06,509 {\an7}It's a little nerve wracking, but I'm ready to show 626 00:27:06,533 --> 00:27:10,409 {\an1}the judges and to show all my peers here who I am and share 627 00:27:10,433 --> 00:27:13,176 my family's food to the world. 628 00:27:13,200 --> 00:27:17,209 {\an7}I'm making a Vietnamese noodle soup dish called Bun Rieu. 629 00:27:17,233 --> 00:27:20,976 {\an7}Foo: My family emigrated here from Vietnam in 1975 630 00:27:21,000 --> 00:27:22,976 {\an1}after the fall of Saigon. 631 00:27:23,000 --> 00:27:25,442 This dish represents where I came from. 632 00:27:25,466 --> 00:27:27,209 {\an1}I'm from Northern Vietnam. 633 00:27:27,233 --> 00:27:29,542 {\an1}This is a dish that all my sisters really love. 634 00:27:29,566 --> 00:27:31,976 {\an1}It's kind of a love letter to them. 635 00:27:32,000 --> 00:27:34,576 My older sister, her name is Tan, 636 00:27:34,600 --> 00:27:36,442 she loves this dish. 637 00:27:36,466 --> 00:27:38,909 {\an1}In fact, she is with my wife now helping my wife 638 00:27:38,933 --> 00:27:40,609 watch our two girls. 639 00:27:40,633 --> 00:27:42,742 {\an7}So this dish is for her. 640 00:27:42,766 --> 00:27:44,309 {\an7}Chef Tiffany: Hey, Foo! Foo: Hi! 641 00:27:44,333 --> 00:27:45,476 Hi, Foo, how are you? 642 00:27:45,500 --> 00:27:47,109 {\an1}I'm doing well, thank you. 643 00:27:47,133 --> 00:27:51,076 {\an1}Today, I'm making a Vietnamese pork and crab meatball soup 644 00:27:51,100 --> 00:27:52,942 {\an1}called Bun Rieu. 645 00:27:52,966 --> 00:27:56,042 {\an1}So I sauteed the shrimp paste and crab paste with some 646 00:27:56,066 --> 00:27:58,909 {\an1}scallions and garlic and a pound of ground pork. 647 00:27:58,933 --> 00:28:00,542 Yum! 648 00:28:00,566 --> 00:28:02,409 Chef Leah: How did you learn how to make this dish? 649 00:28:02,433 --> 00:28:05,509 {\an1}Foo: I watched my mom and then my sister, she's very good 650 00:28:05,533 --> 00:28:07,276 {\an1}at making this particular soup. 651 00:28:07,300 --> 00:28:10,476 {\an1}So every time she made it, I made sure I was right in the kitchen to help. 652 00:28:10,500 --> 00:28:13,242 {\an1}Remember you guys asking for funk and some... 653 00:28:13,266 --> 00:28:16,176 Ha ha! There it is! 654 00:28:16,200 --> 00:28:20,942 {\an1}Chef Tiffany: Give us the flavor. We are super excited to taste. 655 00:28:20,966 --> 00:28:23,676 {\an1}I see so many flavor combinations that I'm just, 656 00:28:23,700 --> 00:28:25,676 {\an1}I'm ready now. Thank you. 657 00:28:25,700 --> 00:28:32,709 ♪ Smashing garlic ♪ [Chuckling] 658 00:28:32,733 --> 00:28:37,876 {\an8}I'm making Albondigas in Chipotle Sauce, 659 00:28:37,900 --> 00:28:42,609 {\an8}and Albondigas is Mexican meatballs. 660 00:28:42,633 --> 00:28:44,509 OK, mix this. 661 00:28:44,533 --> 00:28:47,142 {\an8}I made it in honor of my Abuela Anna, 662 00:28:47,166 --> 00:28:50,642 {\an7}my grandmother, who, when we were children, 663 00:28:50,666 --> 00:28:53,400 {\an1}she made this dish for us on our birthdays. 664 00:29:00,233 --> 00:29:01,642 Alejandra: Well, hello! Chef Graham: Hey, Silvia. 665 00:29:01,666 --> 00:29:03,009 {\an1}Welcome here to my... 666 00:29:03,033 --> 00:29:06,109 {\an1}This is Albondigas in Chipotle Sauce, 667 00:29:06,133 --> 00:29:08,842 {\an1}and it has the spices and herbs, 668 00:29:08,866 --> 00:29:11,742 {\an1}and I add a little bit of raisins to them. 669 00:29:11,766 --> 00:29:12,942 Whoo! This is extra. 670 00:29:12,966 --> 00:29:14,376 {\an1}'cause my grandmother didn't use to do that. 671 00:29:14,400 --> 00:29:15,642 {\an1}Yeah. 672 00:29:15,666 --> 00:29:16,909 {\an1}I just think they need a little bit of sweetness 673 00:29:16,933 --> 00:29:18,876 {\an1}just because the chipotle is so spicy. 674 00:29:18,900 --> 00:29:21,709 {\an8}I love that. I grew up eating Picadillo with raisins, 675 00:29:21,733 --> 00:29:25,176 {\an8}so I love that same contrast of the savory meat, sweet raisin. 676 00:29:25,200 --> 00:29:26,742 {\an8}I love that. Make it super special. 677 00:29:26,766 --> 00:29:28,509 {\an8}Alejandra: Yeah. Yeah, so this is just 678 00:29:28,533 --> 00:29:30,209 {\an7}one of those dishes that it really 679 00:29:30,233 --> 00:29:31,909 {\an1}brings me back to my family in Mexico. 680 00:29:31,933 --> 00:29:33,342 {\an1}That's the best thing right, it's like 681 00:29:33,366 --> 00:29:35,242 {\an1}a good dish you can go back in time. 682 00:29:35,266 --> 00:29:37,309 {\an1}And all the memories, it's amazing, right, 683 00:29:37,333 --> 00:29:39,242 {\an1}because... and as I'm telling you this, I... 684 00:29:39,266 --> 00:29:40,642 You can feel her sitting here. 685 00:29:40,666 --> 00:29:42,809 {\an1}Yeah, like she's sitting there with me. 686 00:29:42,833 --> 00:29:43,976 {\an1}Mm-hmm. It smells great. 687 00:29:44,000 --> 00:29:45,642 Alejandra: Well, gracias, Silvia. 688 00:29:45,666 --> 00:29:48,809 {\an7}The execution of the recipe is very important 689 00:29:48,833 --> 00:29:52,409 {\an1}because I want my grandma to be very proud of me. 690 00:29:52,433 --> 00:29:58,309 ♪ 691 00:29:58,333 --> 00:30:01,909 {\an1}I may need to call Nikki in for her professional advice... 692 00:30:01,933 --> 00:30:03,076 Oh, yeah? 693 00:30:03,100 --> 00:30:06,309 {\an1}seeing she's the queen of pressure cookers. 694 00:30:06,333 --> 00:30:11,342 {\an7}We're making a little Pasta E Fagioli, which translates to 695 00:30:11,366 --> 00:30:13,309 {\an8}pasta and beans. 696 00:30:13,333 --> 00:30:14,842 {\an8}[Chopping] 697 00:30:14,866 --> 00:30:17,076 {\an1}My grandmother would make it every single week, you know, 698 00:30:17,100 --> 00:30:18,476 no matter what. 699 00:30:18,500 --> 00:30:21,376 {\an1}Whether it was 0 degrees out or 100 degrees out, 700 00:30:21,400 --> 00:30:22,942 you were having it. 701 00:30:22,966 --> 00:30:26,309 {\an1}Dan: My grandmother really influenced my Italian cooking. 702 00:30:26,333 --> 00:30:29,142 {\an7}This is an Italian soup that she taught me how to cook. 703 00:30:29,166 --> 00:30:31,342 {\an1}Now we're cooking with something here. 704 00:30:31,366 --> 00:30:34,809 {\an1}What goes into this soup is Navy beans, tomato paste, 705 00:30:34,833 --> 00:30:38,009 {\an1}pork roast... pepper it first, but then I put salt in 706 00:30:38,033 --> 00:30:39,776 {\an1}at the end 'cause it's kind of unusual. 707 00:30:39,800 --> 00:30:42,242 {\an1}When you're cooking beans, you really shouldn't add salt in when 708 00:30:42,266 --> 00:30:44,209 {\an1}you're cooking them because it'll make them tough. 709 00:30:44,233 --> 00:30:46,833 {\an1}So the salt gets added in on the backside. 710 00:30:48,566 --> 00:30:50,200 {\an1}See what happens. 711 00:30:51,833 --> 00:30:52,909 Hi, Dan! 712 00:30:52,933 --> 00:30:54,076 What's going on? How are you? 713 00:30:54,100 --> 00:30:55,276 What are you making? 714 00:30:55,300 --> 00:30:57,009 This is gonna be a Pasta E Fagioli... 715 00:30:57,033 --> 00:30:58,276 Ah! Bravo! 716 00:30:58,300 --> 00:30:59,442 Dan: which is beans in pasta. 717 00:30:59,466 --> 00:31:00,676 Oh, grazie! 718 00:31:00,700 --> 00:31:02,376 Alejandra: So this is about love. 719 00:31:02,400 --> 00:31:04,242 Who's in the room with you right now while you're cooking? 720 00:31:04,266 --> 00:31:06,976 Emotionally, I would say my grandmother is, 721 00:31:07,000 --> 00:31:09,242 but if I bomb the soup, then she wasn't here. 722 00:31:09,266 --> 00:31:11,276 I wouldn't want her to see this go down. 723 00:31:11,300 --> 00:31:13,842 This is the grandmother that taught me how to cook in the kitchen. 724 00:31:13,866 --> 00:31:17,009 My job was to put all the Navy beans inside of all 725 00:31:17,033 --> 00:31:20,842 {\an1}the colander and go through them to make sure there was no rocks in them, 726 00:31:20,866 --> 00:31:23,576 'cause way back when, rocks would slip through. 727 00:31:23,600 --> 00:31:25,609 [Laughter] 728 00:31:25,633 --> 00:31:27,109 Alejandra: Thank you. Dan: Thank you. 729 00:31:27,133 --> 00:31:28,342 Thank you so much. 730 00:31:28,366 --> 00:31:29,709 {\an1}Dan: By making this dish, 731 00:31:29,733 --> 00:31:31,376 I hope my grandmother would be proud, 732 00:31:31,400 --> 00:31:34,142 {\an1}but I'm concerned about the meat being tough. 733 00:31:34,166 --> 00:31:35,642 OK. 734 00:31:35,666 --> 00:31:39,209 ♪ 735 00:31:39,233 --> 00:31:42,642 And we're hoping for the best, but generally what I find in life 736 00:31:42,666 --> 00:31:44,542 is hope is not a good strategy. 737 00:31:44,566 --> 00:31:46,242 We're not quitting. 738 00:31:46,266 --> 00:31:51,809 ♪ 739 00:31:51,833 --> 00:31:53,276 Too green. 740 00:31:53,300 --> 00:31:55,842 Gonna need a bit of garlic. 741 00:31:55,866 --> 00:31:58,642 Right? Right. That's what I was gonna say. 742 00:31:58,666 --> 00:32:00,776 {\an1}Brian: For this round, we have to create a dish 743 00:32:00,800 --> 00:32:02,576 {\an1}inspired by our loved ones. 744 00:32:02,600 --> 00:32:07,909 {\an8}I am making Chicken Paprikash with a side of Spaetzle. 745 00:32:07,933 --> 00:32:12,542 {\an7}Brian: When I make this dish, it's like tracing the steps of my ancestors. 746 00:32:12,566 --> 00:32:15,342 {\an8}It's steeped in so many traditions. 747 00:32:15,366 --> 00:32:17,542 This is passed down from my grandfather. 748 00:32:17,566 --> 00:32:21,709 I was very, very young when he passed on. 749 00:32:21,733 --> 00:32:25,109 {\an1}Brian: I remember when I was like 4 or 5 years old, 750 00:32:25,133 --> 00:32:29,276 {\an1}and he just took a stock pot, threw a bunch of chickens in it, 751 00:32:29,300 --> 00:32:32,142 {\an1}a bunch of onions, and like 2 pounds of paprika to it, 752 00:32:32,166 --> 00:32:35,776 {\an1}and feeding the family for the next few days. 753 00:32:35,800 --> 00:32:38,842 My grandfather would be very proud of me if he could see me today. 754 00:32:38,866 --> 00:32:41,476 It really brings my heart much joy. 755 00:32:41,500 --> 00:32:44,442 {\an1}Brian: So for my dish, I'm going to brown my chicken thighs, 756 00:32:44,466 --> 00:32:46,176 skin side down in the Dutch oven. 757 00:32:46,200 --> 00:32:47,509 {\an8}It allows you to get a little bit of fond 758 00:32:47,533 --> 00:32:49,242 {\an8}built into the bottom of the pot. 759 00:32:49,266 --> 00:32:51,809 {\an7}That's all flavor that you want to build on the base 760 00:32:51,833 --> 00:32:56,176 {\an7}of this sauce and then adding the onions and garlic 761 00:32:56,200 --> 00:32:59,242 {\an1}and paprika because you want to bloom those spices. 762 00:32:59,266 --> 00:33:02,476 {\an1}You don't want to burn them so just enough to get that 763 00:33:02,500 --> 00:33:04,709 {\an1}fragrance of that paprika going in there. 764 00:33:04,733 --> 00:33:07,776 And I'm in the process of getting the Spaetzle together, 765 00:33:07,800 --> 00:33:10,276 which is noodles, essentially, 766 00:33:10,300 --> 00:33:14,200 popular in Hungarian and German cooking. 767 00:33:16,366 --> 00:33:21,476 This is a old-school Spaetzle maker. It came from Germany 768 00:33:21,500 --> 00:33:25,642 And we drop little dumplings in the water and it boils up. 769 00:33:25,666 --> 00:33:27,976 Once they float to the surface they're done, and this is what 770 00:33:28,000 --> 00:33:30,342 the Paprikash will be served over. 771 00:33:30,366 --> 00:33:33,176 {\an1}Brian: I've impressed the judges for round one, so I'm 772 00:33:33,200 --> 00:33:36,909 {\an1}feeling great because if I can create a recipe that your 773 00:33:36,933 --> 00:33:39,909 {\an1}family takes up as a tradition, that is something 774 00:33:39,933 --> 00:33:41,242 {\an1}that means a lot to me. 775 00:33:41,266 --> 00:33:43,309 I've introduced so many people to this dish, 776 00:33:43,333 --> 00:33:45,309 and no one's walked away unhappy. 777 00:33:45,333 --> 00:33:52,509 ♪ 778 00:33:52,533 --> 00:33:54,233 {\an1}Chopping right. 779 00:33:56,066 --> 00:33:57,809 {\an7}I am super competitive. 780 00:33:57,833 --> 00:34:00,509 {\an7}I want to be at the top and I got to think 781 00:34:00,533 --> 00:34:05,142 {\an1}how can I execute the best to show that I'm a contender. 782 00:34:05,166 --> 00:34:09,242 {\an7}So today, I am making a Brown Sugar Molasses 783 00:34:09,266 --> 00:34:11,176 {\an7}Cedar Planked Salmon. 784 00:34:11,200 --> 00:34:13,642 {\an1}Nikki: It's the salmon that my husband made for me 785 00:34:13,666 --> 00:34:16,009 the first time he was making me a meal. 786 00:34:16,033 --> 00:34:18,642 {\an1}It was freaking delicious and this dish just 787 00:34:18,666 --> 00:34:20,300 {\an1}always reminds me of him. 788 00:34:22,166 --> 00:34:25,442 {\an1}Nikki: I love cooking with my husband, but when we first met 789 00:34:25,466 --> 00:34:29,042 {\an1}he told me he didn't like leftovers and I told him 790 00:34:29,066 --> 00:34:31,376 {\an1}he would starve to death. Ha ha ha! 791 00:34:31,400 --> 00:34:33,676 {\an1}So I'm just adding the molasses to the top. 792 00:34:33,700 --> 00:34:37,876 {\an1}I don't want like super thick, so I'm just trying to just 793 00:34:37,900 --> 00:34:39,709 {\an1}drizzle a little bit on. 794 00:34:39,733 --> 00:34:42,609 {\an1}Molasses can be a little overpowering, 795 00:34:42,633 --> 00:34:45,476 {\an1}so that's all I'm doing. 796 00:34:45,500 --> 00:34:48,742 {\an1}We do this as a family. I hope I'm doing them proud. 797 00:34:48,766 --> 00:34:52,876 {\an1}Nikki: I put the salmon in the oven, and there is a smokiness 798 00:34:52,900 --> 00:34:55,176 that's coming off the cedar planks. 799 00:34:55,200 --> 00:34:57,709 {\an1}It smells good. It smells like a man's cologne. 800 00:34:57,733 --> 00:34:59,342 I think it's freaking delicious. 801 00:34:59,366 --> 00:35:00,776 Whoo! 802 00:35:00,800 --> 00:35:03,242 {\an8}I'm feeling really positive about this. 803 00:35:03,266 --> 00:35:04,542 [Pan rattling] 804 00:35:04,566 --> 00:35:09,042 {\an1}That smokiness from that cedar is like amazing. 805 00:35:09,066 --> 00:35:16,842 ♪ 806 00:35:16,866 --> 00:35:20,209 There we go! That's it. 807 00:35:20,233 --> 00:35:25,842 {\an8}I am making a pie. I'm making a Tahini Custard Pie. 808 00:35:25,866 --> 00:35:28,909 When my mother became an empty nester she took to pie making 809 00:35:28,933 --> 00:35:32,609 and so whenever we had family gatherings, she made all the pies. 810 00:35:32,633 --> 00:35:36,609 When she passed away, she did not leave us any of her recipes, 811 00:35:36,633 --> 00:35:39,009 so we have all played and played with various 812 00:35:39,033 --> 00:35:41,376 {\an1}different forms of what we thought that she would make 813 00:35:41,400 --> 00:35:42,633 {\an1}and how she would make them. 814 00:35:45,333 --> 00:35:49,109 ♪ 815 00:35:49,133 --> 00:35:51,442 Sorry. 816 00:35:51,466 --> 00:35:55,709 No one has the recipes, so we've been making them up. 817 00:35:55,733 --> 00:35:59,176 {\an1}Robin: I have made this pie one or two times before 818 00:35:59,200 --> 00:36:02,876 {\an1}and decided this was going to be the pie that I was gonna do 819 00:36:02,900 --> 00:36:05,742 {\an7}in honor of my mother but certainly not in competition 820 00:36:05,766 --> 00:36:07,376 {\an7}with anything that she does. 821 00:36:07,400 --> 00:36:09,676 So I'm gonna do the best I can to honor her 822 00:36:09,700 --> 00:36:13,742 in this pie and make it taste damn good! 823 00:36:13,766 --> 00:36:15,809 {\an7}Robin: I feel like I have a lot to show the judges, 824 00:36:15,833 --> 00:36:18,276 {\an7}so I'm hoping that at least my dessert stands out in the 825 00:36:18,300 --> 00:36:21,776 {\an1}judges' mind and is not throwing me home after this round. 826 00:36:21,800 --> 00:36:23,509 Then the custard goes in. 827 00:36:23,533 --> 00:36:25,909 I will be working to do the custard with Tahini. 828 00:36:25,933 --> 00:36:30,242 {\an1}Tahini is toasted sesame seeds that have been pureed 829 00:36:30,266 --> 00:36:31,809 into a paste. 830 00:36:31,833 --> 00:36:35,276 {\an1}It's used in hummus, usually. It's used in savory dishes. 831 00:36:35,300 --> 00:36:38,042 {\an1}But they're seeds, and they taste delicious when they've 832 00:36:38,066 --> 00:36:40,242 got a little sugar, a little cream. 833 00:36:40,266 --> 00:36:41,976 The custard comes together quickly. 834 00:36:42,000 --> 00:36:43,876 It's ready to go into the pie crust 835 00:36:43,900 --> 00:36:46,842 {\an7}and get in the oven because it needs to bake and cool 836 00:36:46,866 --> 00:36:48,142 so I can cut it. 837 00:36:48,166 --> 00:36:51,742 Bake, bake, bake, bake, bake, bake, bake. 838 00:36:51,766 --> 00:36:53,476 {\an8}Chef Graham: 30 minutes remaining! 839 00:36:53,500 --> 00:36:55,042 {\an8}Oh ho ho! 840 00:36:55,066 --> 00:36:57,442 {\an8}Almost forgot about you. 841 00:36:57,466 --> 00:37:01,076 {\an8}I'm making Korean glass noodles called Japchae, 842 00:37:01,100 --> 00:37:02,909 {\an8}and I'm associating this with my brother. 843 00:37:02,933 --> 00:37:05,209 So my brother and I love Korean food, obviously we're 844 00:37:05,233 --> 00:37:08,009 both from Korea and this is something that we love to make 845 00:37:08,033 --> 00:37:09,309 and love to eat at home. 846 00:37:09,333 --> 00:37:11,209 Tony: It's just a great noodle dish. 847 00:37:11,233 --> 00:37:14,609 {\an1}Similar to stir frying that involves lots of veggies 848 00:37:14,633 --> 00:37:18,709 {\an7}stir-fried, Korean beef, and sweet potato noodles. 849 00:37:18,733 --> 00:37:22,109 We are busily julienning a lot of different veggies here. 850 00:37:22,133 --> 00:37:24,009 {\an1}I'm gonna start working on the beef pretty quickly, 851 00:37:24,033 --> 00:37:25,909 and then I'm simultaneously working 852 00:37:25,933 --> 00:37:28,009 {\an1}on the noodles as well because those are gonna take some time 853 00:37:28,033 --> 00:37:29,642 to make sure that those are perfectly cooked. 854 00:37:29,666 --> 00:37:32,176 So with Japchae, you can go a lot of different routes, 855 00:37:32,200 --> 00:37:35,542 but I like to use a lot of carrots, peppers, onions, 856 00:37:35,566 --> 00:37:38,709 green scallions, and then I just marinated some beef bulgogi 857 00:37:38,733 --> 00:37:40,776 to go with it... with the Korean glass noodles, 858 00:37:40,800 --> 00:37:43,609 and then mix it all together at the end, so hopefully time works 859 00:37:43,633 --> 00:37:46,476 on my side to mix it all up and present it to the judges. 860 00:37:46,500 --> 00:37:48,676 {\an1}Tony: I know that this is a lot of different components 861 00:37:48,700 --> 00:37:52,409 {\an1}in this dish that just need to be executed like right 862 00:37:52,433 --> 00:37:55,276 {\an1}one after the other and so if one thing doesn't go right, 863 00:37:55,300 --> 00:37:57,542 {\an1}it could really upset the balance of everything else, 864 00:37:57,566 --> 00:38:00,209 {\an1}so I got to really make sure that this whole entire dish 865 00:38:00,233 --> 00:38:01,909 {\an1}is executed flawlessly. 866 00:38:01,933 --> 00:38:04,942 {\an1}Winning will prove that the average Korean can share 867 00:38:04,966 --> 00:38:07,876 their story and recipes with others. 868 00:38:07,900 --> 00:38:09,376 Smell something over there? 869 00:38:09,400 --> 00:38:11,142 Hey, what's that smell. 870 00:38:11,166 --> 00:38:14,742 {\an1}I smell me a bunch of delicious. 871 00:38:14,766 --> 00:38:18,009 All right, we're gonna mix it up. 872 00:38:18,033 --> 00:38:22,642 {\an8}I am making my mom's turkey wings 873 00:38:22,666 --> 00:38:24,809 {\an8}and cabbage and cornbread. 874 00:38:24,833 --> 00:38:28,009 {\an7}Bambi: This is my mom's signature dish. I don't care. 875 00:38:28,033 --> 00:38:32,042 {\an7}You can call her at 2:00 in the morning, and she will 876 00:38:32,066 --> 00:38:36,342 {\an1}pull out of the freezer the turkey wings and cabbage. 877 00:38:36,366 --> 00:38:38,109 {\an1}Don't know where she get the cabbage from, but she'll 878 00:38:38,133 --> 00:38:41,542 {\an1}pull it out from somewhere. Ha ha ha ha! 879 00:38:41,566 --> 00:38:44,509 {\an1}Yes, I've made it before and especially now since she's 880 00:38:44,533 --> 00:38:47,809 had a stroke, I make it more often. 881 00:38:47,833 --> 00:38:52,776 {\an1}Bambi: She's in a wheelchair so she's not able to cook, 882 00:38:52,800 --> 00:38:59,009 {\an1}so I feel that she's cooking with me on this challenge. 883 00:38:59,033 --> 00:39:02,709 {\an1}I'm cooking my turkey wings. 884 00:39:02,733 --> 00:39:06,242 {\an1}You bake them, so you have to watch them and then once they 885 00:39:06,266 --> 00:39:10,442 {\an1}get nice and brown, you take the aluminum foil and you 886 00:39:10,466 --> 00:39:13,542 {\an1}cover them very tight and as they continue to cook, 887 00:39:13,566 --> 00:39:18,609 {\an1}you just make sure that they stay moist by basting them. 888 00:39:18,633 --> 00:39:21,142 {\an1}I got to get Brian's approval. Look at that. 889 00:39:21,166 --> 00:39:22,342 {\an1}Ain't that pretty, baby? 890 00:39:22,366 --> 00:39:23,742 {\an1}Oh, that looks beautiful! That's pretty! 891 00:39:23,766 --> 00:39:25,909 {\an1}That is. That's pretty! 892 00:39:25,933 --> 00:39:27,976 {\an8}Alejandra: 10 minutes left, cooks! 893 00:39:28,000 --> 00:39:30,142 {\an1}What's burning? Did I burn it? 894 00:39:30,166 --> 00:39:32,209 {\an1}I may have burned it. 895 00:39:32,233 --> 00:39:33,909 {\an1}Ah, shooby, shooby. 896 00:39:33,933 --> 00:39:37,609 {\an1}Bambi: So I put in the cabbage in the pot, and I cook cabbage 897 00:39:37,633 --> 00:39:39,376 {\an1}all the time, so I was like, 898 00:39:39,400 --> 00:39:42,242 {\an1}"OK, I don't have to worry about the cabbage. 899 00:39:42,266 --> 00:39:45,842 {\an1}I'm more concerned about my turkey wings," 900 00:39:45,866 --> 00:39:48,476 {\an1}and my cabbage overcooks. 901 00:39:48,500 --> 00:39:51,409 {\an1}It has to have a crisp. 902 00:39:51,433 --> 00:39:55,042 {\an1}Bambi: My cabbage is mush. 903 00:39:55,066 --> 00:39:56,176 {\an1}Whoo! 904 00:39:56,200 --> 00:39:57,809 ♪ 905 00:39:57,833 --> 00:40:00,442 {\an8}Alejandra: 5 minutes left, cooks! 906 00:40:00,466 --> 00:40:01,676 {\an8}Get those things plated. 907 00:40:01,700 --> 00:40:03,142 {\an8}Tony: Yep, let's hurry up chefs. 908 00:40:03,166 --> 00:40:05,176 {\an1}Alejandra: All right, judges, our amazing home cooks 909 00:40:05,200 --> 00:40:09,009 {\an1}continue to step it up, but is there anything you're worried 910 00:40:09,033 --> 00:40:11,342 about in this round? 911 00:40:11,366 --> 00:40:14,342 {\an7}Chef Tiffany: Dan has a really large chunk of meat, 912 00:40:14,366 --> 00:40:16,709 {\an1}and, you know, with the time restraint, you might want to 913 00:40:16,733 --> 00:40:19,176 {\an1}cut your pieces a little bit smaller, so we'll see 914 00:40:19,200 --> 00:40:21,442 {\an1}if it's actually tender. Yeah. 915 00:40:21,466 --> 00:40:24,876 ♪ 916 00:40:24,900 --> 00:40:27,642 {\an1}Chef Tiffany: I tell you, Robin does well with her baked goods. 917 00:40:27,666 --> 00:40:28,976 Yes. 918 00:40:29,000 --> 00:40:30,342 {\an1}Chef Tiffany: I would be more nervous with the oven 919 00:40:30,366 --> 00:40:32,476 {\an1}than I would be for anything else that we're doing. 920 00:40:32,500 --> 00:40:35,209 {\an1}Like an oven can have so many issues. 921 00:40:35,233 --> 00:40:36,742 {\an1}She's like, "I got this." 922 00:40:36,766 --> 00:40:37,876 That's her comfort zone right there. 923 00:40:37,900 --> 00:40:39,176 Is absolutely her comfort zone. 924 00:40:39,200 --> 00:40:41,076 That's her safe space. Chef Tiffany: Yeah! 925 00:40:41,100 --> 00:40:43,709 ♪ 926 00:40:43,733 --> 00:40:45,109 {\an8}One minute! 927 00:40:45,133 --> 00:40:47,076 {\an8}Oh, boy! 928 00:40:47,100 --> 00:40:48,542 {\an8}♪ 929 00:40:48,566 --> 00:40:50,076 I can do it! I can do it! 930 00:40:50,100 --> 00:40:53,342 Alejandra: 5, 4, 931 00:40:53,366 --> 00:40:56,276 3, 2, 1! 932 00:40:56,300 --> 00:40:58,176 Hands up, everyone! Step back! 933 00:40:58,200 --> 00:41:00,376 Silvia: Whoo! Whoo! [Applause] 934 00:41:00,400 --> 00:41:02,576 That's what I'm talking about. 935 00:41:02,600 --> 00:41:10,076 ♪ 936 00:41:10,100 --> 00:41:12,542 {\an1}Alejandra: This week is all about showing us how you 937 00:41:12,566 --> 00:41:16,042 {\an1}express your love through the language of food. 938 00:41:16,066 --> 00:41:17,909 {\an1}We asked you to make a dish that reminds you 939 00:41:17,933 --> 00:41:19,842 of a special person in your life. 940 00:41:19,866 --> 00:41:22,276 {\an1}Chef Graham: Do not forget that we will be judging you 941 00:41:22,300 --> 00:41:25,709 {\an1}on taste, presentation, execution, 942 00:41:25,733 --> 00:41:29,942 {\an1}and how well your dish ties in the theme. 943 00:41:29,966 --> 00:41:31,842 Alejandra: Bambi, come and join us. 944 00:41:31,866 --> 00:41:36,442 {\an7}Bambi: I am feeling stressed. My cabbage is mush, 945 00:41:36,466 --> 00:41:40,242 but lo and behold, my turkey wings are gorgeous 946 00:41:40,266 --> 00:41:45,342 {\an1}and hopefully, the prettiness will just outshine at the sides. 947 00:41:45,366 --> 00:41:49,109 {\an1}I made this dish in honor of my mom. 948 00:41:49,133 --> 00:41:53,309 {\an7}Honey turkey wings, cabbage and cornbread. 949 00:41:53,333 --> 00:41:57,576 {\an7}We make this dish just to bring back that feeling 950 00:41:57,600 --> 00:42:02,500 {\an1}and that smell that she's still there cooking for us. 951 00:42:04,566 --> 00:42:07,342 {\an1}Chef Tiffany: So, Bambi, as I listen to your story 952 00:42:07,366 --> 00:42:11,976 {\an1}about your mom, I honestly, I think about my grandmother 953 00:42:12,000 --> 00:42:15,842 {\an1}who's also the matriarch, who is also suffering dementia 954 00:42:15,866 --> 00:42:20,609 {\an1}and I think about how wonderful the food is that 955 00:42:20,633 --> 00:42:23,376 {\an1}they've prepared and how they have taught us so much 956 00:42:23,400 --> 00:42:26,242 {\an1}throughout the years and it's a hard road to travel. 957 00:42:26,266 --> 00:42:27,509 {\an1}Yes, it is. 958 00:42:27,533 --> 00:42:29,842 Chef Tiffany: But there is so much love 959 00:42:29,866 --> 00:42:32,676 {\an1}and there is so much that comes with all of that. 960 00:42:32,700 --> 00:42:35,909 I'm so sorry. I mean, good grief! 961 00:42:35,933 --> 00:42:37,709 {\an1}Hold it together, Tiffany. 962 00:42:37,733 --> 00:42:40,609 {\an1}Um... but I want to talk about this plate. 963 00:42:40,633 --> 00:42:43,742 {\an1}I love turkey wings and we ate them growing up a lot, 964 00:42:43,766 --> 00:42:48,409 {\an1}and this is beautifully browned, but I want to see more, right? 965 00:42:48,433 --> 00:42:56,409 {\an1}I know what a good old southern-cooked cabbage green tastes like. 966 00:42:56,433 --> 00:43:00,776 {\an1}There is so much flavor and love that it just exudes from it, 967 00:43:00,800 --> 00:43:04,400 and I didn't get that same flavor here. 968 00:43:05,800 --> 00:43:07,976 Alejandra: Nikki, come and join us. 969 00:43:08,000 --> 00:43:11,976 {\an7}Nikki: I made a molasses cedar planked salmon. 970 00:43:12,000 --> 00:43:16,709 {\an8}♪ 971 00:43:16,733 --> 00:43:20,042 Chef Graham: This is a deceptive dish. 972 00:43:20,066 --> 00:43:24,109 I feel that it looks very simple, 973 00:43:24,133 --> 00:43:27,609 {\an1}but it's really complex in its flavors. 974 00:43:27,633 --> 00:43:30,809 {\an1}You cooked it beautifully. The salmon's nice and moist... 975 00:43:30,833 --> 00:43:32,009 {\an1}Thank you. 976 00:43:32,033 --> 00:43:33,309 {\an1}but it's got that layer of sweetness 977 00:43:33,333 --> 00:43:35,042 because of what it's been glazed in. 978 00:43:35,066 --> 00:43:38,342 {\an1}At the same time, you get that acidity from the lemon slices. 979 00:43:38,366 --> 00:43:41,009 {\an1}It just works really, really well. Very tasty. Good job. 980 00:43:41,033 --> 00:43:42,076 {\an1}Thank you. 981 00:43:42,100 --> 00:43:43,809 Foo. 982 00:43:43,833 --> 00:43:48,209 {\an7}Foo: Today, I made for you a Vietnamese dish called Bun Rieu. 983 00:43:48,233 --> 00:43:51,409 {\an7}It's pork and crab meatball vermicelli noodle soup. 984 00:43:51,433 --> 00:43:55,609 {\an7}I made it in honor and love and respect for my 5 sisters 985 00:43:55,633 --> 00:43:59,709 {\an1}who helped my mom and dad raise me. 986 00:43:59,733 --> 00:44:02,509 Chef Leah: Foo, I love this dish. 987 00:44:02,533 --> 00:44:05,376 The flavor of the meatballs are excellent. 988 00:44:05,400 --> 00:44:06,842 I think they're very well-seasoned. 989 00:44:06,866 --> 00:44:10,576 You get that crab, you get that pork, and they have 990 00:44:10,600 --> 00:44:12,009 a really great texture. 991 00:44:12,033 --> 00:44:13,742 I love the pineapple in there. 992 00:44:13,766 --> 00:44:15,676 I wish you cut it up a little bit smaller 993 00:44:15,700 --> 00:44:18,509 so you know more bites could have more of that pineapple flavor. 994 00:44:18,533 --> 00:44:20,076 {\an1}Foo: OK. Thank you. 995 00:44:20,100 --> 00:44:22,942 Brian, it is your turn. 996 00:44:22,966 --> 00:44:25,309 {\an7}Brian: Today, I made for you Chicken Paprikash 997 00:44:25,333 --> 00:44:27,709 {\an7}with homemade Spaetzle inspired by 4 generations 998 00:44:27,733 --> 00:44:29,076 {\an7}of my family cooking. 999 00:44:29,100 --> 00:44:32,442 {\an8}♪ 1000 00:44:32,466 --> 00:44:35,109 {\an1}Chef Graham: I love that it just looks very soulful, 1001 00:44:35,133 --> 00:44:38,976 {\an1}like you can tell that there's been a lot of heart put into it. 1002 00:44:39,000 --> 00:44:41,142 {\an1}Chef Tiffany: The fact that you made your Spaetzle 1003 00:44:41,166 --> 00:44:44,309 {\an1}and then not only that you boil it but then you threw 1004 00:44:44,333 --> 00:44:47,276 {\an1}a little butter and browned it which was really, really nice. 1005 00:44:47,300 --> 00:44:50,109 {\an1}I love those crunchies, I love that in there. 1006 00:44:50,133 --> 00:44:53,842 {\an1}Had it been a little less of the Spaetzle, the sauce would 1007 00:44:53,866 --> 00:44:57,609 {\an1}have been able to adhere and every last piece of that pasta 1008 00:44:57,633 --> 00:45:00,342 {\an1}on the plate would have had some sauce with it. 1009 00:45:00,366 --> 00:45:05,109 {\an1}So remembering all of those factors when you're plating makes a difference. 1010 00:45:05,133 --> 00:45:06,909 {\an1}Thank you very much. 1011 00:45:06,933 --> 00:45:09,076 Alejandra: Dan! 1012 00:45:09,100 --> 00:45:12,442 {\an7}Dan: Today, I made Pasta E Fagioli, which translates to 1013 00:45:12,466 --> 00:45:15,809 {\an7}pasta and beans and inspired by my grandmother. 1014 00:45:15,833 --> 00:45:19,642 {\an8}♪ 1015 00:45:19,666 --> 00:45:21,209 Chef Graham: So, Dan, it tastes great. 1016 00:45:21,233 --> 00:45:23,509 {\an1}It's cooked perfectly. It's got a beautiful texture. 1017 00:45:23,533 --> 00:45:25,842 {\an1}The beans are nice and smooth and creamy. 1018 00:45:25,866 --> 00:45:27,642 {\an1}So as far as technique goes, 1019 00:45:27,666 --> 00:45:30,642 I think you hit it on all levels. 1020 00:45:30,666 --> 00:45:32,642 Chef Leah: In the 90 minutes that you had to cook this, 1021 00:45:32,666 --> 00:45:36,776 you really got some nice meaty flavor incorporated into the dish. 1022 00:45:36,800 --> 00:45:38,409 {\an1}Thank you. 1023 00:45:38,433 --> 00:45:41,776 Alejandra: Next up is Robin. Come join us. 1024 00:45:41,800 --> 00:45:46,876 {\an7}Robin: I made for you a Tahini Custard Pie, and it is to honor 1025 00:45:46,900 --> 00:45:48,709 {\an7}the memory of my mother. 1026 00:45:48,733 --> 00:45:53,009 {\an8}♪ 1027 00:45:53,033 --> 00:45:55,476 {\an1}Chef Tiffany: Robin, I love the flavor here. 1028 00:45:55,500 --> 00:46:00,442 {\an1}The Tahini is really smooth, and it feels nutty without 1029 00:46:00,466 --> 00:46:02,342 {\an1}being too much, right? 1030 00:46:02,366 --> 00:46:05,142 {\an1}The balance here of the sweetness to savory, 1031 00:46:05,166 --> 00:46:09,776 {\an1}it's this line that you're really straddling beautifully. 1032 00:46:09,800 --> 00:46:11,509 {\an1}Thank you so much. 1033 00:46:11,533 --> 00:46:14,109 {\an1}Alejandra: Silvia, tell us what you made for us today. 1034 00:46:14,133 --> 00:46:17,709 {\an7}Silvia: Albondigas in Chipotle sauce with white rice 1035 00:46:17,733 --> 00:46:21,709 {\an7}in honor on my mother and my grandmother, my Abuelita Anna. 1036 00:46:21,733 --> 00:46:23,442 {\an8}♪ 1037 00:46:23,466 --> 00:46:26,942 Chef Leah: This dish is just really well made 1038 00:46:26,966 --> 00:46:29,376 and the addition of the raisins, I don't know if 1039 00:46:29,400 --> 00:46:31,909 that's traditional or not. Is that not traditional? 1040 00:46:31,933 --> 00:46:33,542 {\an1}No, it's not traditional. 1041 00:46:33,566 --> 00:46:35,609 I think it's great. I think that is 1042 00:46:35,633 --> 00:46:38,809 a really nice addition to the richness 1043 00:46:38,833 --> 00:46:40,642 of the rest of this dish. 1044 00:46:40,666 --> 00:46:44,242 {\an1}Chef Tiffany: It is everything that you would want 1045 00:46:44,266 --> 00:46:46,076 in a meatball. 1046 00:46:46,100 --> 00:46:51,442 {\an1}The Chipotle is not too much, and it is something striking. 1047 00:46:51,466 --> 00:46:54,976 {\an1}I... I can taste the generations of flavor. 1048 00:46:55,000 --> 00:46:56,042 Delicious. 1049 00:46:56,066 --> 00:46:58,076 {\an1}Thank you. Thank you very much. 1050 00:46:58,100 --> 00:46:59,509 Alejandra: Tony. 1051 00:46:59,533 --> 00:47:02,842 {\an7}Tony Today, I've prepared for you Korean Japchae Noodles. 1052 00:47:02,866 --> 00:47:05,509 {\an7}It's in honor of my brother Andrew, and it's something 1053 00:47:05,533 --> 00:47:08,209 {\an1}that I love and I love to make for him. 1054 00:47:08,233 --> 00:47:10,142 {\an1}Chef Graham: So, Tony, this is a fun dish. 1055 00:47:10,166 --> 00:47:13,209 {\an1}It just looks inviting, the colors, everything, you know, 1056 00:47:13,233 --> 00:47:18,109 {\an1}visually very appealing, but as tasty as the beef is 1057 00:47:18,133 --> 00:47:21,142 and the veggies, the noodles are lacking. 1058 00:47:21,166 --> 00:47:23,576 Chef Leah: So, Tony, if you want to improve your Japchae, 1059 00:47:23,600 --> 00:47:27,276 I would say add more sauce than you think the noodles need 1060 00:47:27,300 --> 00:47:31,976 because they are so bland and plain and they're a sweet potato noodle. 1061 00:47:32,000 --> 00:47:33,209 They're not pasta, they don't absorb 1062 00:47:33,233 --> 00:47:34,609 the same amount of flavor. 1063 00:47:34,633 --> 00:47:36,976 So you just have to constantly be 1064 00:47:37,000 --> 00:47:39,076 re-seasoning and tasting. 1065 00:47:39,100 --> 00:47:40,809 {\an1}Thank you, judges. 1066 00:47:40,833 --> 00:47:45,609 ♪ 1067 00:47:45,633 --> 00:47:49,142 {\an1}Alejandra: Cooks, your dishes were full of heart today. 1068 00:47:49,166 --> 00:47:53,709 {\an1}You definitely made us feel the love with your food. 1069 00:47:53,733 --> 00:47:56,442 Judges, what recipes sit out for you? 1070 00:47:56,466 --> 00:47:57,809 ♪ 1071 00:47:57,833 --> 00:48:00,009 Chef Graham: Silvia, your Albondigas. 1072 00:48:00,033 --> 00:48:01,242 {\an1}Thank you. 1073 00:48:01,266 --> 00:48:05,309 ♪ 1074 00:48:05,333 --> 00:48:09,042 {\an1}Chef Leah: So, for our other favorite dish... 1075 00:48:09,066 --> 00:48:11,776 Nikki, your Planked Molasses Salmon. 1076 00:48:11,800 --> 00:48:13,942 {\an1}Thank you, thank you. 1077 00:48:13,966 --> 00:48:17,409 ♪ 1078 00:48:17,433 --> 00:48:21,309 {\an1}There were so many delicious dishes tonight, 1079 00:48:21,333 --> 00:48:27,676 {\an1}but we all agreed the most successful one was... 1080 00:48:27,700 --> 00:48:29,609 {\an1}Silvia and her Albondigas. 1081 00:48:29,633 --> 00:48:33,209 {\an1}Ha ha! Thank you! 1082 00:48:33,233 --> 00:48:36,576 {\an1}Chef Graham: What really set your dish apart was the fact 1083 00:48:36,600 --> 00:48:39,242 {\an1}that there was such a great story in there and you 1084 00:48:39,266 --> 00:48:41,542 {\an1}were able to communicate that to us. 1085 00:48:41,566 --> 00:48:44,642 {\an1}Your abuela and your mom, I love that. 1086 00:48:44,666 --> 00:48:45,909 So thank you again for sharing. 1087 00:48:45,933 --> 00:48:47,376 {\an1}Thank you very much. 1088 00:48:47,400 --> 00:48:51,176 {\an7}I'm feeling super proud of myself that I cook a dish 1089 00:48:51,200 --> 00:48:53,276 that my grandma would be very proud of, 1090 00:48:53,300 --> 00:48:56,176 {\an1}even with the raisins. Ha ha ha! 1091 00:48:56,200 --> 00:49:00,309 {\an1}I just feel that my abuelita was with me all day and it's 1092 00:49:00,333 --> 00:49:01,909 {\an1}actually thanks to her! 1093 00:49:01,933 --> 00:49:07,142 ♪ 1094 00:49:07,166 --> 00:49:09,609 Unfortunately, there were a couple recipes 1095 00:49:09,633 --> 00:49:12,809 {\an1}that were not as successful. 1096 00:49:12,833 --> 00:49:16,476 Tony, while your dish overall didn't taste bad, 1097 00:49:16,500 --> 00:49:19,442 I'm just expecting more from you in 90 minutes. 1098 00:49:19,466 --> 00:49:20,809 {\an1}Tony: I'm feeling uneasy. 1099 00:49:20,833 --> 00:49:22,176 {\an8}I mean, to be on the chopping block again 1100 00:49:22,200 --> 00:49:24,276 {\an8}for the second time, it hurts. 1101 00:49:24,300 --> 00:49:27,542 {\an1}I put my heart and soul into my dish, but I knew that I had 1102 00:49:27,566 --> 00:49:28,976 {\an1}some execution errors. 1103 00:49:29,000 --> 00:49:31,542 I hope they don't send me home. 1104 00:49:31,566 --> 00:49:36,576 Alejandra: The other least successful dish is... 1105 00:49:36,600 --> 00:49:38,942 Chef Graham: Bambi, your dish fell short 1106 00:49:38,966 --> 00:49:40,876 in a couple of different areas. 1107 00:49:40,900 --> 00:49:44,042 {\an1}When it came to the greens, there was a lot of other 1108 00:49:44,066 --> 00:49:47,609 {\an1}opportunities for you to highlight that ingredient. 1109 00:49:47,633 --> 00:49:51,209 {\an7}Bambi: It is stressful for me because at home I cook a dish, 1110 00:49:51,233 --> 00:49:53,909 {\an7}then I finish another dish, then I cook another dish. 1111 00:49:53,933 --> 00:49:56,676 {\an1}But here in this kitchen, I have to cook everything 1112 00:49:56,700 --> 00:49:59,176 all at once, which is crazy! 1113 00:49:59,200 --> 00:50:02,209 {\an1}It is hard for me because I don't do well 1114 00:50:02,233 --> 00:50:04,476 multi-tasking when I'm cooking. 1115 00:50:04,500 --> 00:50:11,476 {\an1}But I did my best and I hope I can keep going in the competition. 1116 00:50:11,500 --> 00:50:17,976 {\an1}Alejandra: Unfortunately, that means Bambi, Tony... 1117 00:50:18,000 --> 00:50:22,042 {\an1}one of you will be heading back to your home kitchens tonight. 1118 00:50:22,066 --> 00:50:27,942 {\an1}Thank you for all of your stories, your heart and soul... 1119 00:50:27,966 --> 00:50:31,176 {\an1}but, Bambi, you will be leaving us tonight. 1120 00:50:31,200 --> 00:50:33,166 [Indistinct] 1121 00:50:35,733 --> 00:50:37,309 You've got to do this. 1122 00:50:37,333 --> 00:50:39,442 {\an1}[Laughter] 1123 00:50:39,466 --> 00:50:41,342 Ohh! 1124 00:50:41,366 --> 00:50:43,209 Oh... 1125 00:50:43,233 --> 00:50:46,176 {\an1}Bambi, while I love the idea behind the dish 1126 00:50:46,200 --> 00:50:48,142 and the fact that this is something so close 1127 00:50:48,166 --> 00:50:49,809 to you and your mom, 1128 00:50:49,833 --> 00:50:53,042 {\an1}unfortunately, at this stage of the competition, we're really 1129 00:50:53,066 --> 00:50:56,176 {\an1}expecting you to be able to bring it on multiple levels. 1130 00:50:56,200 --> 00:50:59,209 {\an1}[Crying] This has been a dream come true. 1131 00:50:59,233 --> 00:51:05,509 {\an1}I was able to meet and learn from some of my favorite chefs 1132 00:51:05,533 --> 00:51:08,876 {\an1}and to bond with these amazing cooks. 1133 00:51:08,900 --> 00:51:12,909 {\an1}This is family, and I thank you. 1134 00:51:12,933 --> 00:51:17,876 Oh, my goodness, I thank you for inviting me to the table. 1135 00:51:17,900 --> 00:51:21,309 {\an1}Bambi: I believe I was able to represent who I am 1136 00:51:21,333 --> 00:51:23,309 just by being myself. 1137 00:51:23,333 --> 00:51:27,476 {\an1}This experience changed me as a person because 1138 00:51:27,500 --> 00:51:29,909 I saw myself soaring. 1139 00:51:29,933 --> 00:51:32,676 ♪ 1140 00:51:32,700 --> 00:51:38,442 {\an1}Regardless of losing, this was one of my dreams, 1141 00:51:38,466 --> 00:51:40,142 {\an1}and I did it, I did it. 1142 00:51:40,166 --> 00:51:46,176 [Laughter] Get it, get it, get it! 1143 00:51:46,200 --> 00:51:49,276 {\an1}Tony: It was emotional, not only for me to be safe 1144 00:51:49,300 --> 00:51:50,809 but to lose Bambi. 1145 00:51:50,833 --> 00:51:52,642 She was honestly like a mother to me, 1146 00:51:52,666 --> 00:51:54,309 and it was very hard to see her go. 1147 00:51:54,333 --> 00:51:57,209 {\an1}It's sad that I'm the reason why she's leaving. 1148 00:51:57,233 --> 00:52:01,076 {\an1}You know, we're a family here, and it's always tough to see 1149 00:52:01,100 --> 00:52:03,509 {\an1}when another family member gets cut from the team. 1150 00:52:03,533 --> 00:52:06,276 Everyone did such an amazing job, 1151 00:52:06,300 --> 00:52:08,976 {\an1}and we are so proud of you. 1152 00:52:09,000 --> 00:52:11,409 {\an1}Alejandra: It continues to be such a delight learning 1153 00:52:11,433 --> 00:52:14,176 {\an1}more about you and your stories, your recipes, 1154 00:52:14,200 --> 00:52:17,142 but for tonight, it's time to head on out. 1155 00:52:17,166 --> 00:52:18,709 {\an1}Chef Tiffany: See you soon! 1156 00:52:18,733 --> 00:52:20,976 Silvia: Yay! 1157 00:52:21,000 --> 00:52:24,142 {\an4}Alejandra: Next time on "The Great American Recipe"... 1158 00:52:24,166 --> 00:52:28,009 {\an4}This week, we'll be focusing on ready-to-go meals. 1159 00:52:28,033 --> 00:52:29,942 {\an8}Go, go, go, go! 1160 00:52:29,966 --> 00:52:32,109 {\an7}Nikki: This is what we eat on the go. 1161 00:52:32,133 --> 00:52:33,876 {\an7}Chef Leah: Great handheld dish. 1162 00:52:33,900 --> 00:52:35,409 {\an7}You can bring it anywhere. 1163 00:52:35,433 --> 00:52:37,242 {\an7}Tony: This is something that I love to bring to picnics, 1164 00:52:37,266 --> 00:52:38,676 {\an8}to work potlucks. 1165 00:52:38,700 --> 00:52:39,776 {\an7}Chef Graham: If you brought this out on the boat, 1166 00:52:39,800 --> 00:52:41,009 {\an8}I'd be psyched. 1167 00:52:41,033 --> 00:52:43,409 {\an7}Chef Tiffany: Your recipes today showed us that 1168 00:52:43,433 --> 00:52:45,976 {\an7}no matter where you dine, that your food can be 1169 00:52:46,000 --> 00:52:48,933 {\an7}delicious and memorable. 96987

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