All language subtitles for Watch Beat Bobby Flay Season 42 Episode 8_mp4_en

I'm Bobby Flay.

Each week, one brave chef will try to

take me down in my house.

This is my show.

Today it is.

Tomorrow, who knows?

Oh, trash talking.

This culinary battle is gonna shake down

in two rounds.

Round one, to get to me, two contenders

have to go through each other using an

ingredient of my choice.

Can't do or die, Bobby.

Two people that know me well will decide

who's got the skills to beat me.

Yeah! Round two, I go head-to-head with

the winning contender.

Let's go! It's their turn to surprise me

with their signature dish.

What? Don't try this at home.

I know you did it, Bobby!

Bottom line... You're gonna run it in

two! Everyone's out to beat me.

What's up, everybody?

My co-host tonight always bring the

noise. Please welcome Jeff Barrow and

Carson Kressley. We're going to beat

Bobby Flay. We're going to dump

your roast. We're going to suck your

clam. We're gonna kill Bobby Flay.

We're going to beat your hand.

We're gonna kill him today.

Bobby! Bobby! Bobby!

Bobby! Thank you so much.

Hi. What's going on, guys?

Emmy winner. Thank you for noticing.

Of course, you have so many of them.

Not as many as you, my friend.

You have eight.

I have five.

Hang in there.

I just got the word from my agent.

I was nominated for a daytime Grammy.

Really? Oh, my God, that's amazing for a

spoken word recipe.

Of course, yes.

That's good. I just...

I follow your career.

So, what are we gonna do tonight?

Tonight's all about Southern cooking.

Southern cooking. How is your Southern

food game? Pretty good.

I feel like you know your way around

grits. Southwestern, Southern, yeah.

Yeah, this is gonna be annoying.

Our first contender is known for her big

bold takes on Southern cuisine.

Chef Alexia Gavleck!

How you doing?

There she comes.

Those are like jazz hands.

I like you.

Our next contender is known for his

modern take on Southern cuisine.

I do declare.

Chef Austin Sumerall.

Yeah. Whoo!

Ha, ha!

Alexia, Austin, welcome.

How you guys doing?

Doing well. I'm here to teach y'all a

little something about Southern cooking.

Ooh, I like that.

Here's the way it's gonna work.

I'm gonna give you an ingredient of my

choice. And you must make that ingredient

the star of your dish.

And that ingredient is...

Slab bacon. Okay, okay.

Slab bacon is just a whole pork belly.

Cured and then smoked.

It's delicious. 20 minutes to get your

competitor shaken with the slab bacon.

Slab bacon. That's very Southern.

Very. This is a gift.

You can make something sweet, something

savory. How about a bacon chutney?

Ooh, oh my heavens.

I like glazing bacon, either a

pomegranate molasses and mustard or maple

and mustard. It's almost like bacon

candy. Right. Alexia, what are you

making? I'm gonna make some lettuce wraps

with a fish sauce caramel and then just a

lot of fresh herbs.

Alexia, make me lettuce wraps.

My strategy is to fry the bacon, glaze

it, and then to keep everything light,

bright, refreshing. I get my caramel

going at the fish sauce.

Fish sauce adds depth and it just makes a

dish so much more interesting.

I perform really well under pressure, so

I think Bobby's gonna meet his match

today. I knew I wanted to become a chef

when I was 16 years old.

I was cooking in restaurants and I fell

in love immediately.

Today I'm chef owner of Swine and Sons in

Orlando, Florida. We serve up Southern

inspired smash burgers, sandwiches, and

salads. But I've had a crazy year in my

personal life. I went from running my

restaurant with my ex-husband to running

it alone. Now I'm thriving.

I'm about to open up a third location and

I want to thank my staff and my kids for

singing by me through thick and thin.

I'd love to bring home a victory for

them. Austin, what are you making, sir?

I'm gonna see how many different ways I

can make bacon.

Okay. And of course, I gotta braise some

greens. Oh, nice.

I'm making bacon braised mustard greens

with leek and bacon soubice.

And then I'm gonna crisp up some lardons

in a cast iron pan.

Once I get the lardons sizzling, I've

gotta get mustard greens going.

Toss them in a little bit of that bacon

fat, add in chicken stock, and get all

that flavor out of them that I can.

Hey, Austin, so you're incorporating it

three ways, I see.

They even go for a fourth of them, got

the time. Oh, yeah.

Come on, guys.

My love for Southern cooking came from my

grandfather. We used to cook together a

lot. After culinary school, I worked my

way through Coshon in New Orleans and the

Hot and Hot Fish Club in Birmingham.

Today, I serve modern takes on Southern

classics in my restaurant, White Pillars.

I've done a lot of competitions.

I've been nominated for a James Beard

award, and I'm here to prove that I'm not

just all talk.

Just under 16 minutes, chefs!

Alexia! Hi! A lot of scraps, right?

It's usually out of flavor.

It sounds like pouring health food,

right? But it's not.

Because you have slab bacon.

I love it.

You got the jalapeno, you got the

cucumber, the lime, but it's all kind of

bolstered by the fatty, crispy bacon.

That's right. Delicious.

Big man, Austin, what are you making us?

So I'm going to do some bacon lardons,

and then we're going to do an onion,

leek, and bacon, soup base.

So you know your way around the slab

bacon. I feel good about it.

A soup base is an old French recipe,

typically with onions and cream.

This one, I'm adding bacon, leeks, and

then I'm going to puree it.

We are at the 10 minute mark!

That's fast! So Austin is doing his play

on a soup base, which is a classic onion

cream sauce. Soup base.

And he is infusing it with a ton of bacon

flavor. So Alexia's dish seems more

texturally interesting, you know, with

all the fresh veggies in it.

Yeah, let me go see a lady and a man

about some bacon.

Hi, Alexia. Hi.

Tell me. This is our fish sauce caramel.

Fish sauce always sounds so gross to me,

but it's so delicious.

It's so good, mommy.

And you're deep frying the bacon.

Yes. Oh, wow, it's so thick.

The hope is all these bright flavors will

just lighten it up.

Right. I like it.

Hi, Austin. Hey, so I'm working on a

little crumble, kind of like bread crumb,

gremolata. That's Lady Gaga's real name,

gremolata. I started grating up some

French bread. I'm going to toast that in

bacon fat with lemon zest.

I added some parsley because I think it

would be a nice, textural finish.

We've got four minutes and 30 seconds.

That's not a lot of time.

I'm checking the fish sauce caramel, and

I'm happy with the color and texture.

So I start to glaze the bacon.

Did the glazing just happen?

Wait, hold on.

I'm getting word from the control booth.

He disgraced. We've confirmed.

I'm tucking the bacon into each of the

lettuce leaves and adding my cucumber, my

jalapeno, my herbs.

I'm finishing it with a drizzle of fish

sauce caramel. I start putting the sous

-vise down on the plate.

45 seconds. Holy smokes.

Then the mustard greens, bacon lardons,

and then the crispy bread crumbs.

9, 8, 7, pull things.

5, 4, 3, 2, 1.

There you go, chef.

I'm feeling nervous because I wish there

were more components to the dish, and I'm

just worried I played it too safe.

I've got a good chance, but I do feel

like the dish reads a little heavy.

20 minutes is fast.

All right, really excited about the slab

bacon. Chef Austin, would you make us?

A leek and bacon sous-vise, bacon

lardons, and a bacon fat crumble.

It's a whole lot of bacon.

It is. Love the sous-vise.

Tender, sweet, leek flavor.

You get that bacon bread crumb crunch.

The lardone, I wish was more rendered,

more crisp. Yeah, some of my lardons

still have the lard on.

I would have loved just a little fresh

citrus on here as well.

Thank you. Chef Alexio, what did you

make? A bacon lettuce wrap with fish

sauce caramel and a little fresh herb

garnish. Love your fish sauce caramel.

Sweet meat is always a win in my book.

I like that you did deep fry it, but the

inside is almost like handy.

I like this decadent kind of fatty bacon

wrapped with vegetables, but it just

feels a little incomplete.

I would love some thinly sliced carrot or

something else to give us one more layer

of crunch. Thank you.

They feel like the dish is missing

something crunchy, and I have to agree.

I kind of wish I could do a do-over.

The chef moving forward is...

Chef Austin.

I'm super bummed, but this is how we

become better. And so I am still proud of

what I did here.

Austin, you won because you showed a lot

of technique. I believe you can transfer

that directly into the next cook and

crush this man.

Okay, Austin, good job.

What's your signature dish?

My signature dish is...

Tomato pie. Really?

Tomato pie.

So I'm baking.

What's the start of that?

Nice little quick dog.

Rice your tomatoes.

Oh, really? Easy breezy.

45 minutes on the clock, and your time

starts now, y'all.

Tomato pie. Not a pizza.

Not a pizza.

This is a savory pie made with tomatoes.

Sometimes can take cheese baked into a

savory crust. The trouble here, you got

to get this dough going, because it's

going to take some time.

Austin, why did you choose tomato pie?

So this is something that I grew up

making. So tomato pie is an old Southern

dish, but I've got some new twists.

I'm making an heirloom tomato pie with

goat cheese ice cream.

I put AP flour into the food processor.

Got to make sure that the butter is cold

for the flakiness.

Add in salt and sugar.

Tomato pie is a very nostalgic dish, and

I'm here to prove that Southern cuisine

has a real place in the culinary ethos.

I'm going to start making tomato pies.

I think so too.

I'm going to set up my veranda and drink

sweet tea. I'm not going to even get a

petticoat. A petticoat?

Mommy! Yes? I heard you've been making a

lot of pies lately.

I have. Blackberry pies, peach and

blueberry pies, trying to get better at

it. I'm a little nervous to make tomato

pie because it involves a dough, but I do

have a good pie crust recipe, so I hope

this will transfer.

I'm making a savory tomato pie with

pimento cheese, some crispy bacon, and a

tomato salad. Just doing the Southern

thing. My pie dough, it's flour, some

sugar, cold unsalted butter, some

buttermilk. Okay. I'm going to go with

colon. A gentleman colon.

37 minutes, y'all.

Well, how'd it do?

Hey, hey. So, I've got the crust made.

And then all these heirloom tomatoes.

That's right. You chop them all up in

thin slices and layer them.

I like to leave them a little chunky.

It's a pot parade of tomato goodness.

I'll start putting together the filling.

Manes, egg yolks, parmesan and white

cheddar just go so nicely with tomato

without being overpowering.

And then herbs, tomatoes, lemon juice,

and I let all those flavors incorporate.

And what's this vodka for?

I'm going to make a savory goat cheese

ice cream to go on top of this.

What? You doing all this in 45 minutes?

Upside. Mind your beeswax over there.

Time to roll out the pie dough.

I put it into the cast iron pan.

Well, how'd it do?

What's going on, Carson?

Look at those little skillets.

And then your tomatoes are going to be

diced. They're going to be sliced.

I'm going to do a pimento cheese flavor

inside. Oh, that's very southern.

I know. But I got to get my pie crust in

the oven. Okay.

I have a lot to do.

I have to blind bake the pies.

That means that I have to bake them

halfway before I put the filling in.

Otherwise, they won't cook evenly.

Oh, God.

Will, have I got some tea to share with

you? Oh, please, lay it on, man.

In 29 minutes, Austin's making goat

cheese ice cream to do, like, a tomato

pie a la mode.

Oh, you better get on that.

I've got to roll out six bottoms and six

tops. And then it needs to bake long

enough. I cut out the first round, and

it's just not big enough.

I've really got to kick it into high gear

because I'm running out of time.

Austin, is this the most stressed out

you've ever been making tomato pie?

100%. This is taking forever.

We're in trouble.

I'm going to do, like, a pimento cheese,

grated cheddar cheese, perkyo peppers,

some mayonnaise, and some chili to your

bowl. Here we go.

I'm going to go check on these pies.

Okay. Good luck.

22 minutes, 30 seconds.

Austin, we're going to get those pies in

the oven. Right now.

You make this at your restaurants.

You've done this a thousand times.

A thousand times.

How long does this usually take?

Let's say 20 minutes.

This is less amount of time than I would

typically bake these pies in.

But got to leave the oven up a little

higher for the best.

And the ice cream, what's the plan?

We've got all the ingredients right here.

We're going to blend it up.

And then... A little nitrogen.

Okay. A little nitrogen here.

Science and magic come together.

Give it up for Austin!

You're a rock shooter!

Into the blender, I add in heavy cream,

milk, cream cheese, fresh chevrolet, a

little bit of vodka, because that's going

to keep the ice cream from freezing too

hard. A touch of honey, white balsamic,

and some thyme.

How you doing, Bobby?

Great to hear.

The pies have been in the oven for some

time. Are you blind baking them?

Yeah, but it's not good.

The time is running quickly.

Did you hear that?

He said it's not good.

See what happens when you get into the

vortex of negativity?

So my pie dough is baking, and I'm going

to take the bacon fat.

I'm going to make a dressing with it.

Dijon mustard, red wine vinegar, a little

bit of honey, and the bacon fat.

You want me to hold that for you?

Thanks. All right, 18 minutes, 40 seconds

left! All right, what did you see?

Bobby's pretty flustered.

So I take the pie dough out of the oven.

It's slightly under from where I want it,

but I got to fill the pies.

I'm going to put a slice of the tomato,

put the pimento cheese.

I like them to bake for 15 to 17 minutes.

I want the cheese to melt.

I want the tomato to kind of soften.

And most importantly, I want the pie

dough to cook.

All right, because nothing.

Oh man, here we go.

Don't blow up.

It's time for the liquid nitrogen.

Liquid nitrogen is compressed air in the

liquid form, and it's really, really

cold. It evaporates up through your

mixture and ice crystals form.

And this is instant ice cream without an

ice cream machine.

Okay, that was miraculous.

Look at that, Austin.

I think he's going to put those in the

freezer and just firm them up some more.

Yeah, because I'm worried those are going

to be melted.

Bobby, what are all these additional

tomatoes for? I just figured I'd make a

little tomato salad to go with the tomato

pie. A tomato salad?

It's got some hydrocrust, fresh basil,

and some red leaf sorrel, and the bacon

fat dressing.

At four minutes left, I check in my pies.

They're not baking quick enough, so I

need to put them in this element.

A little broiler action.

A little broiler action, yes.

I need the top to pretend, and hopefully

they're still cooking on the bottom.

I start pulling my pies out of the oven,

and they look great.

Yeah, like, see, Austin's got the crust

on top. I like the crust on top, because

tomatoes are kind of gooey and runny.

So I feel like I need the extra, like,

bread-carb moment.

Two minutes! I grab my ice cream, and I

can see that my scoops are just dying.

Oh, no, his ice cream has most definitely

melted. Well, that's the problem.

I'm starting to feel that I may have just

blown this.

45 seconds!

My Cochise ice cream is not staying

frozen, but I did make extra, and I'm

hoping that I can re-scoop it.

Austin's doing an ice cream CPR.

Oh, no. So I take the pies out of the

salamander. Oh, wow.

Crispy bacon going on top.

9, 8, 7.

Then I take some of the tomato salad with

the bacon fat dressing, and that's it.

4, 3, 2, 1.

1, 2, 1.

That was hard.

That was hard.

I'm feeling really good about my tomato

pies. The ice cream made it on top, but

the one scary part is that you can't

taste the pie.

We'll just have to see.

Oh, man.

All right. We'd now like to introduce you

to our judges.

First up, the founder of Progressive

Heatedness, Dana Cowan.

Chef, author, and restaurateur, Kriska.

And the executive chef of Chisiyama,

Hilary Sterling.

Judges, start with the first tomato pie

in front of you.

I really love the crust.

The gochis, snowball, is delightful, but

the filling has not exactly jelled like

it's overcooked. The goat cheese ice

cream is my favorite part of the entire

dish. And the crust, buttery, it's flaky.

The tomatoes, though, are cut a little

bit large. That tomato liquid, it's

seeping into the pie.

I appreciate all the cheeses, but I'd

like a little bit more from it all.

I want those herbs inside the tomatoes

and that freshness that I'm just missing

a little bit.

All right, judges, we're going to have

you swap plates.

Oh, my God, I love tomato cheese.

It's so southern.

The crust, I sort of use it like a dip in

a chip, which feels a little bit less

like tomato pie to me.

I love that there's a little bit of heat

in here. The bacon is adding its own left

turn, but I wish that the tomatoes were

roasted or bringing out some of the

natural sugars. I love the chilies.

I love the cheese.

I love the bacon.

But I wanted more tomato in there, and I

love tomato salads, but I want to see the

pie as the star of the show.

All right, judges, please vote on these

cards. There are lots of compliments on

the crust. I think the ice cream turned

out great. But I wish I could have rested

the tomatoes for just a second.

It would have removed some of the

moisture out of them.

A winner is...

Chef Bobby Flay.

The application to the tomatoes on this

dish right here, shine through.

I think I know how to fix it if we want

to just go again.

I was just going to say, I would love to

have you back for a rematch anytime you

want. We don't do that very often.

Wow. I came here to prove that Biloxi,

Mississippi has got some real culinary

talent. I feel like I had a good showing,

and I'd love to come back here and be

myself. My record is abysmal here, but

I'm good luck for Bobby.

That's probably why he keeps inviting me

back. I think you should go.

Thank you so much.

Sorry. Thanks for coming.

I took home the win because I kept my

eyes on the pies.