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
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.