All language subtitles for Watch Beat Bobby Flay Season 41 Episode 4_mp4_en_zzzzzzzzzz

MUSIC Ladies

and gentlemen, Bobby Blythe!

CHEERING Last year, I ran the

table. And the winner is...

Bobby! Bobby! So this holiday, all my

Food Network friends are here for

revenge. Wow!

It's payback time.

Each holiday battle will go down in three

rounds. Let's fire it up.

Let's get on my bad side one time.

Ooh! They'll battle each other with the

ingredients of my choice.

Shocking! He hates everybody.

The winner gets me and will compete in

teams. Kick his butt!

Kick his butt!

That's what I do.

I'm gonna send you to school.

Ah! The stakes are high.

What? The gloves are off.

And revenge is the dish best served high.

Amazing! Whoo!

Who's ready for some holiday fun?

Let's do this!

Happy holidays, everybody.

Let's go. There's a chill in the air

tonight. And here to try to haunt my

holidays... ...is the one and only Chef

Carla Hall.

Bobby, beware.

Wow, quite an entrance.

Are you a fan of the Christmas Carol?

Absolutely. I mean, you're actually like

the modern day Scrooge.

Stealing wins from people, no mercy.

Well, just like Scrooge, tonight you will

be visited by three ghosts.

Three chefs have beaten you before...

Oh, nice. ...in holiday throw-down.

Mmm, interesting. Ah-ha-ha.

And tonight, we're celebrating the food

of holidays past.

Dishes and ingredients that are even

older than you, Bobby.

I'm ready. Expect the first ghosts when

the bell tolls now.

She was the first to beat you in a

holiday throw-down.

And she's back to do it again.

Here to light the way to another victory,

it's Chef Esther Choi.

I'm back.

Esther Choi comes out.

She beat me a couple of years ago.

She made a Korean feast.

My signature dish is...

Choo-sang with a Korean spread.

I lost, so she's back for more.

Because beating me once is not enough for

Esther Choi. Very excited to be here.

Oh, we're not going to be easy on you

tonight. Now, Bobby, your second ghost of

holidays past has beaten you more than

once. Including in a holiday left-over

throw-down. Oh, God.

Here to resurrect another win...

...is Chef Amanda Frytag.

Oh! You can't escape me!

Amanda's back. Also has beaten me here.

Left-over stuffing stuffed lobster tail.

What? She beat me in the traditional

version as well.

With a Persian dish that I had no idea

how to make.

Fesinjoon. Which, okay.

You win. Hi, chefs.

Hi. Hi. How you guys doing tonight?

I wasn't nervous, but Esther's making me

nervous. Oh, well, you know, she's got

that way about her.

I've never competed against Amanda.

She's a badass chef.

We cook together all the time, and her

food is amazing.

I don't want to compete against her.

Well, the last time you beat me in the

stuffing stuffed lobster tails.

I know. That was fun, right?

No, I didn't like that at all.

And I thought I made a good dish and I

was wrong. Yep.

Yep. And then Chef Choi made an entire

Korean harvest feast.

Chewsock. Yeah, exactly.

I now know.

Chewsock. I got crushed.

But new holiday, new year.

So tonight is all about the foods of

holidays past. The Charles Dickens era,

old school foods.

Okay. So we have an interesting

ingredient. Oh, God.

Is it in there?

Oh, God.

Oh, my God.

Oh, my God.

Oh, my God.

Oh, my God.

Oh, my God.

Fruitcake. No way.

Come on.

But that's a garbage.

You serious right now?

I made this seven years ago.

Oh, my God.

And it's still good.

Mail that back to your aunt.

Why? Nobody eats that.

Well, guess who's going to eat it today?

Carla. Oh, God.

She's going to taste your dishes.

Please make it good.

And she's going to decide which one of

you goes on to the next round.

One step closer to me.

When's the last time you ate a fruitcake?

Never. No, I don't do it.

All right, guys, 20 minutes on the clock.

Make sure you're raising the bar and make

the fruitcake the star.

Oh, my God.

Oh, my God.

Oh, my God.

Oh, my God.

Oh, my God.

I mean, they're not happy.

This is a beast of an ingredient.

Why is this happening to us right now?

I had to remind them who the boss was

here. You made who the screws is.

Yes, exactly. So fruitcake?

I feel like why most people don't like

fruitcake. It's the texture.

It's like heavy and dead.

Very heavy. It's dense.

But it has those like Caribbean spices,

which I love.

Cinnamon, allspice, nutmeg.

They're warm spices.

They're sweet spices.

They're so, so good.

So fragrant. Has anybody tasted this yet?

Oh, my God.

That's so sweet.

Mm. Mm-mm.

It's not bad.

Ugh. It's so heavy because all of the

sugar, lots of nuts, pretty much every

dried fruit, and they're all candied.

So it's like sugar on top of sugar on top

of sugar. Uh, yeah, not a fan.

Esther. Yes? What are you making?

A twist on fried chicken and waffles.

Oh, fried chicken.

But I'm doing French toast.

That's smart. My strategy here is to cook

what I know.

I'm going to make Korean fried chicken

with a fruitcake French toast, with a

fruitcake spicy glaze.

Love French toast.

Everybody loves Korean fried chicken.

Sorry. You probably know me as the host

of 24 and 24.

Think of this as Hell Week in a day.

And a winner on Bobby's Triple Threat.

Well done, well done.

My style of cooking, I like to take

classic dishes and put my own Korean

twist on it.

Three seasons ago, I became the first

person to beat Bobby in holiday

throwdown. I heard Bobby won every

challenge last year, so I have to come

out of the past to challenge Bobby again.

Yeah, silent night, Bobby.

15 minutes to go.

Wow, that went fast.

What are you making?

I make this really amazing raw beet

salad. Raw beet salad?

And we're going to have a little

fruitcake crouton. Oh.

Beets go great with any kind of warm

spices. So I'm making a beet salad with,

you know, fruitcake.

We just got to dry this stuff out a

little bit though.

It's seven years old.

Yeah, it feels it.

I always love doing these things in

competition that I would absolutely never

do in real life.

Amanda, when you get nervous, you start

talking a lot.

I know!

I'm Chef Amanda Freitag.

I'm a judge on Chopped, and I have

competed on so many shows.

I just want to cook, cook, cook, cook.

My style of cooking is truly comfort food

that's elevated. Ha!

This holiday season, I'm here to remind

Bobby that he can't close his eyes

without thinking of my win.

So I break down my chicken, and then I

have my wet batter of buttermilk and then

my dry batter of rice flour because it

makes it really crispy.

I have some red wine vinegar with a

little bit of sugar.

I'm going to get the shallots in there

for pickle, and that will become my

vinaigrette. I'm just rustling through.

Hi girls!

Seriously, can we talk about this guy?

You've beat him more than once.

Twice. Okay, hey.

But he's been a ghost in my life for a

long time. The very first thing I ever

did on Food Network was Iron Chef against

Bobby. He doesn't remember.

I do remember.

What? I should have won that battle.

You were wrong.

Well, you should win this one.

I'm winning this battle.

Esther's just going to be a casualty of

this battle. I know we're competing

against each other, but we still love

each other, don't we?

Of course. What are you in the mood for

today? I'm in the mood to change my mind

about fruitcake for one.

Okay. Do you like fruitcake?

I do not like fruitcake.

You do not like fruitcake?

No. Great! I have soy sauce, gochujang,

which is a quite spicy Korean fermented

chili paste, and some rice wine vinegar

because I want that tang.

And a whole load of that fruitcake and

making this beautiful glaze to go over

the chicken would be so good with the

French toast. When I think about

fruitcake, I think it needs acid and

tartness. Acid and tartness, orange

juice? Yes. A little spice, don't you

think? Yes, spice!

One hundred percent for spice!

Yes. Carla. Yes?

Ask how her career has thrived since she

beat me two years ago.

Oh my God.

So of course he's making it about

himself. I know!

She's cooking in a $5,000 velvet suit

right now.

I mean, things are good for Esther.

Gotta look good.

All right, I wish you all the best.

Thank you. We love you, Carla.

834. The fruitcake, I'm going to dip it

in the batter, let it soak up a bit, and

then I'm putting it in a pan with some

butter to get that beautiful French toast

caramelization. Never made it with

fruitcake before, though.

I'm a little concerned about French

toast. It could be crispy and then mush.

Oh yeah. I love what Amanda's doing, but

is Amanda doing enough?

Good question. How much time, guys?

It's under five minutes!

Ooh, that's not good.

I can't get it done fast enough.

I can't seem to get the beats peeled fast

enough, cut fast enough.

This is a bad idea.

This is a bad idea.

Amanda, you're whining a lot.

I make her nervous.

Oh my god, oh my god, oh my god, oh my

god, oh my god.

Three minutes, you guys.

Have a little fruitcake.

I'd love some.

Be my guest.

You like a toast like that?

Lovely. Thank you.

I want a little bit of extra crunch

texture, so I'm crumbling crispy pieces

of fruitcake into some goat cheese.

Then crispy, crunchy beats with a pickled

shallot. It's beautiful.

Can I get a bucket of chicken?

Bucket of chicken.

It looks beautiful.

It's perfect. French toast.

Oh, this is the sauce?

Interestingly, I feel like it could be

sweeter, but I think it's fine.

Your flavors are good.

Yeah? You have less than 90 seconds.

So the last thing I do is base the

chicken with my beautiful glaze.

This is going to be a flavor bomb.

Ten. I add my chicken onto my fruitcake

French toast. Six.

On top, I'm drizzling with a vinaigrette.

Give it that acidic pop.

Five. Beautiful.

It's bright, it's crispy, it's

comforting. Nice job.

Who knew fruitcake French toast, it might

be a thing.

We'll see.

All right, so we're here to make Bobby

change his wicked winning ways.

Oh, yes. Chef Esther, tell us what you

made with the fruitcake.

So I made a chicken and fruitcake French

toast with spicy fruitcake glaze.

My favorite part of this is the crunch of

the chicken. I was afraid that the French

toast was going to get soggy, but it had

a really nice texture.

The glaze probably could have used a

little more fruitcake just because it's a

fruitcake glaze. But I do think that the

fruitcake was transformed.

Thank you. Chef Amanda.

This raw beet salad is a fan favorite.

And I made fruitcake crouton, goat

cheese, and pickled shallots and a pop of

vinegar. The vinegar really picks up

the fruitcake and all of those spices.

The toasted fruitcake bits could have

been tostier.

Fruitcake is going to make a comeback

because of you two.

I honestly loved both dishes.

Give me a moment to think it over.

I'm going to be talking to myself in my

head. They really were both

delicious. But the chef moving forward to

round two is...

Chef Esther. Yeah!

All right. It's a lot of dress.

That's amazing. That's why I had to have

to. Congratulations, Esther.

You made a beautiful dish and you changed

my opinion. I made a fruitcake and a

fruitcake. Thank you.

So only the first step, though.

Head back into the kitchen.

I will tell you who's coming out next.

Looking forward to it.

Yay. All right, Bobby.

Your third ghost of holiday past knows

that you're still haunted when she beat

you in a holiday brunch throw down.

You may have thought that you buried her

last season.

But she's back from the dead and looking

to dig up another win.

Here to haunt you once more.

With it.

It's Chef Manit Choho.

Manit! Bobby, I am here to bury you.

I even got a coffin with me.

So be ready.

That's good.

This is exciting.

I know she's a badass and she's one

tournament of champions twice.

Like a little bit nervous.

Hi, chefs. Manit, welcome back.

And you're still here, Esther.

I am still here.

How do you feel when you walked out and

you saw Chef Cho here?

I got frightened for just a minute.

Almost as frightened as you looked when

you saw me.

Yes, exactly. That's how I felt.

That's true. You guys have not competed

against each other, right?

No, we haven't.

Well, one thing I can tell you, there's

going to be some flavor in this kitchen

tonight. Wow. This is going to be good.

This is a very, oh, this is a good

battle. Esther, remember how much I love

you after I kick your butt.

Wow. Wow. I'm here for you.

Since tonight is all about the foods of

holidays past.

Stop. This is a great ingredient.

Squab. It's an amazing ingredient.

20 minutes? Yeah.

Done. What are you thinking?

Not going to tell you.

20 minutes on the clock.

No need to squabble.

Where you going?

Make it the star.

Hustle, hustle, hustle, hustle.

Squab. I love squab.

I love it.

I love squab.

I love dark meat.

It's dark meat all throughout.

It's a little bit more delicate than

duck, but it definitely has the richness

in the meat.

You know what I would do?

I would do deep fried squab.

Yes, of course.

Deep, I mean, honestly.

Me too. Why not?

This is your opportunity to do it.

Little birdies. So the first thing I'm

going to do is break down the squab,

maybe make like a ground meat out of it.

Esther, what are you going to make?

I'm making squab spring rolls.

Oh, wow. I've made spring rolls a million

times. I'm excited.

Mani, what are you making?

Squab spring rolls.

I'm just kidding.

My name is Manit Chauhan.

I am a chef, restaurateur based out of

Nashville. You might have seen me as a

judge on shop.

Also might know me as a two-time TOC

winner. Manit Chauhan.

The only two-time TOC winner and as a

winning captain on BBQ Brawl.

It seems like it was yesterday when I won

a holiday throw-down with Vindaloo and a

Faranta challenge. Last holiday season I

was rocked. The winning team is Team

Bobby. So Bobby, watch

out. It's time for a rematch.

Hey, you're on my side.

No kidding. Serving the squab in half is

going to be the quickest way to break

down the squab and making a quick green

curry with a mango slaw.

Manit loves all those Indian flavors and

spices. Esther, Korea is her move.

These are big flavors and this bird is

good for both of those cuisine.

Yes, yes. Alright, I'm going to go in.

16 minutes, chefs.

Hi. Get it girl.

Are you pretending like that's Bobby?

Yes. Yes. Bobby, you're a minced meat.

I'm going to put in cabbage, some

mushrooms, onions, and then I'm going to

roll it up in the spring roll wrapper.

Try it. Do it girl.

Alright Manit, what are you making?

You're keeping everything very close to

your chest. It's so great to see you.

Because I'm still trying to figure out.

You look gorgeous.

Thank you. So what is this marinating in?

So green curry and buttermilk.

Looks like you're doing a three-stage

batter. Yes. So you're frying.

Yes. I know you got this.

Not from the lack of trying.

Pretend like you're frying Bobby's head.

14 minutes.

I've lended some coconut milk with

ginger, mint, basil, green curry, corn,

and let this mixture cook together.

What did Manit decide?

Oh my god, so Manit is doing like a green

curry fried slaw.

Green curry has such a kick to it.

It is powerful.

I love it.

And I love how she mixes southern with

Indian flavors. Being that she's in

Nashville. Esther, I...

Yes? You're allowing Manit to go fried

squab on you.

Yes. You know, I just got to do something

different. My squab is all mint.

I grab shiitake mushrooms, napa cabbage,

shallots, garlic, vegetables are what

keep the spring roll really light.

Esther's rolling her spring rolls right

now. She is a beast in the kitchen.

It's incredible to watch.

As I'm rolling it, I'm realizing the

sheet and the dough is really thick.

So this is looking like more of an egg

roll, which is thicker.

It might not be as like flaky and thin as

I want. All right, I'm going to go in and

see what's happening.

All right. Coming up on 9 Minutes.

Shay! Hi. What's happening?

Oh my god.

These look really good.

Are you happy with them?

I don't know what it tastes like.

That's true. You can taste the raw

filling with this squab.

No, I cannot.

I just didn't have time to do a little

testers. So I got to make the sauce

really good. All your flavors are always

good. I don't know.

Yes, you won.

I don't know.

That's true. She's like, hi.

Nookchom is a classic Thai chili dipped

for spring rolls.

Instead of using sugar, I'm using corn

syrup because it gives it more texture.

I love their flavors.

I dabble with it here and there at home,

never in my restaurants.

But I'm in for it.

Do you like squabs?

I hate squabs.

You know what, if I had more than 20

minutes... You would love squabs.

Yes. I have no doubt.

It's the 20 minutes which really pisses

me off. You're going to rock this.

There's a lot that could go wrong.

It can be overcooked.

It can be undercooked.

There is so much.

There's so many things in the fryer.

The spring rolls look amazing.

They're fat. They look pretty good.

Vanneet. Squab. It's breaded.

They're in the fryer.

Next, I go ahead and make a mango slaw.

Vanneet is working on a mango right now.

I want there to be something fresh and

bright that goes right on top of this

dish. Two minutes, guys.

Two minutes. Spring rolls are always

served with herbs and lettuce wraps and

feeling like spectacular.

Vanneet has pomegranate.

Are you kidding me?

30 seconds. Vanneet!

I take my green curry.

I go ahead and put the squab right on top

of it and some slaw.

Ten, nine, eight.

And my spicy nuk chum.

Classic pairing. One, four, three, two,

one. Woo!

Vanneet's squab is very large, so I'm

wondering if she cooked it.

Rock. Like, seriously.

I think the only thing that I'm worried

about is there is a very thin line

between overcooked and undercooked.

We'll find out.

A green curry fried squab with a mango,

fennel, and pomegranate slaw.

In true Manit fashion, you brought so

many flavors to this plate.

The green curry just wows us, right?

It comes to the table and the romas are

there. The mango slaw, you know, I love

that nod to Indian cuisine where you have

heat, but then you have those cooling

notes. I feel like the squab needed more

time in the fryer.

But I love the mango and that green curry

with a little bit of spice.

So well thought out.

Thank you. Chef Esther, what did you

make? I've made a squab egg roll with

lettuce wrap, lots of herbs, and a spicy

nuk chum dipping sauce.

Esther, the crispy, crunchy texture on

the outside dipped in the sauce is

heavenly. The wrapper itself, it really

didn't get to cook through.

But then when you get to the squab, it is

cooked all the way through.

When I take the squab into the sauce, I

think it works.

It's just the undunte wrapper got away

from the experience.

You both brought some really great

flavors, really great ideas.

Just give us a couple minutes to discuss.

Manit's no joke, beating her would be a

dream. It's a dream of mine to be

haunting Bobby so that I can be in his

nightmares. You both have beaten him

before, and we know you can do it again.

But the chef moving forward is...

Chef Manit.

I'm so proud.

Again. Damn. I

hate losing. So mad.

So Manit, the squab wasn't perfect, but

it was really great flavor.

It was the curry that really tipped over

the decision. Thank you.

How are you feeling in this moment?

I can't wait to get back into the kitchen

and start cooking.

Bobby, how are you feeling in this

moment? Can I tell you after I hear the

dish? All

right, Manit, congratulations.

It's been quite a night of great cooking.

I will tell you, we're going to try to

continue that streak.

What is your signature dish this evening?

You know, this is the ghost of Holiday

Fast. Yeah. I'm going to challenge you

to... a mutton meat pie.

Oof. Oh!

Wow. Fantastic. And not just lamb, but

mutton, so like old lamb.

As you were saying, it's the Victorian

times. Yes. Mutton was the choice meat.

Well, Manit, you get to pick your

teammate and assign Bobby his.

This is going to be a really, really

tough decision.

We have a history, we have a synergy.

I would love to ask Amanda if she could

cook with me.

I would love to be on your team.

Why is this decision?

Esther, it's not you we're going to take

down. It's just Bobby.

We love you.

It's okay. Come on.

We got this.

We did it.

That was so fun.

Awesome. So the good news is I get my

good friend Esther Troy, great chef as my

teammate. We've cooked many times, not

together in a competition.

No. I love this.

So you all have 45 minutes to make your

mutton meat pies and two sides.

And your time starts right now.

Wow! Let's

do a hitry, let's do a cycle, and let's

do a pie.

Okay. And then you start with doughs and

I'll start with prices.

Yes, let's do that.

Mutton pies. Mutton is a full-grown lamb.

The flavor may be a little stronger.

The meat may be a little tougher, but it

carries so much flavor.

The mutton meat pie, I make it very often

at home. The kids absolutely love it.

And of course there's pastry involved.

And Bobby and pastry, they're not

friends. It's strategy.

I love making pie dough.

It's my favorite thing to do.

Now if you were living in the Charles

Dickens era, you would absolutely find

one of these minced meat pies.

Back then, it was mutton in addition to

the fruits. All right, so Maneet, walk me

through your plan.

I am working on the pie.

Amanda is working on a British dish which

is called kitry and a trifle, a raspberry

summer trifle. Okay.

We just have a couple things to do.

Just a few clubs.

I mean... We got this, Amanda.

All right, team Bobby.

We are going with Korean flavors through

and through. What?

That's right.

When Bobby was like, we're going to cook

Korean food, I'm like, what?

Yeah. It's right up my alley, so...

It's important to know the strengths of

your partner. We're making a mutton slash

lamb pie, a Brussels sprout dish with

kimchi and bacon.

We have a crunchy salad, and Esther wants

to make some mold-red wine.

Oh, wow. With yuzu.

Yes. Oh! Wow.

Two completely different, big and bold

flavors. Now, it looks like what our

teams are doing right now is making their

dough. All per this flour, butter, sugar,

salt. Wrap it up in a plastic wrap to let

it rest for some time.

Pulse it just until the dough comes

together. Let it rest for about 20

minutes. While my dough rests, I start

working on the filling for the pie.

I add minced mutton, golden raisins,

almonds, apricots, figs, and some

bourbon. Yes!

So then I'm making the filling for the

pie, so I brown up the mutton a little

bit, and then I add the dried fruits, the

cranberries, and the apricots, and then

the koji-jang.

It's got some sweetness, it's got some

sour, it's got some tart, it's got

everything. Oh, it's got heat, too.

That's what we want.

How are you feeling?

I am feeling good.

I feel like we're on time.

I'm working on starting the rice for the

kajri, the madras curry powder, the

turmeric. Traditionally, a kajri is a

breakfast dish, and there's always egg

and smoked haddock on it.

Speaking of smoked haddock, I'm putting

it in a pan to poach it.

Now, thinking about the jammy egg, and

we're off to a good start.

I'm going to do the broth sauce now.

I'm chopping off the bacon, and I want to

add it to a cold pan and make sure it

gets super crispy.

In the bacon fat, I add some diced kimchi

and really let that caramelize hard.

Add fish sauce, and let that kind of

reduce and become this, like, beautiful

caramel sauce for the Brussels sprouts.

32 minutes and 30 seconds!

So, Manita, this looks good.

I mean, you have your eggs on that goes

in the kajri.

Yes, it does.

I'm also working on the raspberry trifle.

I'm preparing the raspberry jam and

juice. Raspberry, I've got some tangerine

juice. I'm going to give this a little

lemon zest, a little orange zest.

Give it really floral.

Okay. Just soak my bread for my trifle.

That's what I'm talking about!

Okay! It's looking pretty yummy over

there. Is it?

I love the smell of that kimchi and that

bacon fat. It smells amazing.

Are you cooking your crust separately?

I'm cooking the crust.

No, we're not going to cook the crust

separately. I'm going to put the crust on

top. Okay. So it's going to be a

bottomless pie, but the crust is going to

be baked on top of the cast iron.

I mean, it sounds really exciting.

Well, I'm the insul, at least, at the

least. She's definitely the insul.

I mean, Bobby was like, we're doing...

Esther, what are we doing?

He's like, we've got!

Esther, what do we got?

Love it! You know, they say a cat has

nine lives. I think his nine lives are

going to run out very soon.

Yeah. You can't beat T.

Monique! Bobby

is doing a crustless bottom.

So if Monique's crusts are on point and

it cooks through, that could be the

difference between a win and a loss for

her. For the rice, I'm adding some

cremini mushrooms and the peas.

That Kezri looks amazing.

I want to get started with the mold wine

because it needs to steep with all the

beautiful spices. Red wine, cinnamon

sticks, lots of star anise, and then Yuzu

has this incredible floral citrus pop.

I know that they drank a lot back then.

Yes, they definitely did.

Yeah. I fill the cast iron with the brown

mutton filling, and I'm going to cover

them with the dough.

Now, the reason we have brought in these

ghosts is because Bobby really needs to

change his wicked winning ways.

You know, Bobby, I've been thinking.

Great. You think you have it all, but

you're doomed.

What's so funny, Amanda?

So we want to give you a chance to redeem

yourself by showing you a glimpse of your

holiday's past, present, and future.

You got it.

Let's start with holiday's past, shall

we? And the winner is Team Bobby.

Bobby! Team Bobby!

Bobby. Bobby.

Bobby, that's so rude.

That Bobby flay is the new Scrooge.

I mean, you rolled over everybody with no

mercy, Bobby. Exactly.

Now, let's look at your holiday presents.

Tell them, Manit.

Tell them. I mean, Bobby, holidays, we

could have just gone out for dinner.

I know. I'm missing my kids.

Parade for this?

Is this what happens?

You ask us over for the holidays and make

us cook? I know, like seriously.

Manit, you texted me and said, please get

me out of Nashville.

You don't say that on TV!

Unless you make a change, this is going

to be your future.

You'll be all alone.

Oh my God, even your cats have turned

against you.

And there'll be no more crispy rice to

save you. How dare they?

But it's not too late, Bobby.

Everybody, help me get through to Bobby.

Change your ways.

Change your ways.

Change your ways.

Change your ways.

Change your ways.

Carl's giving me a hard time, but I need

to stay focused because I'm going to need

every second to get this pie crust done.

I mean. We're jamming.

We're jamming. Then we go ahead and start

assembling the trifles.

So we get the trifle cups, a little bit

of cream at the bottom, the white bread

soaked with the raspberry jus, some more

whipped cream, some fresh raspberries,

the raspberry jam, some more whipped

cream. And then of course we've got to

finish it with some beautiful edible

flowers and some gold leaf.

I mean, come on.

It's not a meal by Manit unless there's

gold. It needs to be sumbling.

Of course. 11 minutes, ladies.

Amanda has this fantastic idea of adding

some goat cheese to the mutton meat

mixture, which will add some gamey

funkiness, right? It's a great little

trick. Amanda is filling the pie while I

am rolling out the pastry dough, cutting

it into thin strips, and then both of us

making the lettuce topping, put it in the

oven. You staying in?

Yeah. Okay. You want me to close it?

That would be nice.

I thought you were checking it.

I thought you were checking it.

This mutton pie is like, it's heavy.

So I mandolin Persian cucumbers and

radishes, dress it with a little sesame

oil, rice vinegar, lemon, and some mint.

Mint and moingo really well together.

The salad is nice and crispy and light,

crunchy, refreshing. And of course I

cannot serve this meal without a spot of

tea. Manit has her tea pot.

I fried the Brussels sprouts and then

tossed it with the caramelized kimchi

bacon. It looks so gorgeous.

Fantastic. With the quichadi, amazing.

We go ahead and we put the rice at the

base. The jammy egg on top and some

shredded smoked haddock.

Absolutely delicious. We're at the five

minute mark. Manit, what do you have left

to do? The pie.

We just pray to the pie gods that it is

baked. So they come down to the wire.

Sagi dough. That is the question.

They come out, they look really great.

Nice and golden.

I think that the pie crust is probably

nice and flaky.

Given the fact that 45 minutes we made

the pie from scratch, we are very proud

of what we achieved.

Ten, nine, eight, seven, six, five,

four, three, two, one.

Well, I don't know.

I mean, we'll see.

May the best man win.

Yeah. I know we're going to win.

I mean, come on.

How can we not?

How can we not?

The dream team.

Happy holidays. Happy holidays.

Mutton pie. How dare you with mutton pie?

I know. Well congratulations team Manit

and team Bobby.

I would like to introduce you to the

judges. First up, the chef and owner of

Pig and Cow, Leah Cohen.

Chef, cookbook author and food historian,

J. Rifle. And cookbook author and founder

of Mad Hungry, Lucinda Scaliquin.

Tonight's challenge was mutton meat pie.

Please start with the first feast in

front of you.

All right, Leah, your thoughts?

The meat pie, I think the flavor of the

filling is so well seasoned.

I've never had kejuri before.

I love it.

I think the jammy egg is cooked

perfectly. The dough itself for the pie

could have been cooked a little bit

longer. But overall, I feel very

luxurious eating this.

Yeah, it's all working for me.

What do you think, Jay?

The flavor profile is really there for

me. But the crust is a little underbaked.

The kejuri I really like.

This is beautifully balanced.

It's perfectly spiced.

The dessert is beautiful.

I wish there was something more perhaps a

little splash of alcohol.

But overall, the meal really comes

together for me.

Lucinda. I thought that the flavor

profile of the meat was really holiday.

But to get that bottom really crusty

enough so it is delicious is, I think,

tough in a limited amount of time.

The kejuri, it's an incredibly delicious

dish. And I really enjoyed having a tea

with the meal.

I really appreciate it.

Thank you. All right, judges, please try

the second feast.

All right, Leah, your thoughts.

So for me, this crust is out of this

world. It is crispy.

It is buttery.

It is flaky.

The only problem is I wish there was more

of it. Who doesn't own bacon with their

Brussels sprouts? And the salad, I think,

is lovely. The biggest miss is just the

mold wine. It's just very overpowering

with the cinnamon and the star anise.

So like, I'll take this and like leave

that right there.

All right, Jay, your thoughts.

The filling of the pie is delicious.

Like, I really like it.

Maybe a tiny bit too much heat, but the

crust is beautiful.

I wish perhaps it was a hair thicker.

The Brussels sprouts are lovely.

I love the kimchi that I'm getting.

The salad is simple and lovely.

I do wish there was a little more acid to

kind of cut through the meat pie because

it's very rich.

Mr. Senda. The crust is delicious and

such a thoughtful notion to just have a

top crust. And here, I don't want

anything else on this salad because I

have a little sesame oil.

I love the radish with the tart.

I love the cucumber.

And as for the mold wine, it's hard to

get past the star anise.

It's too much.

Thank you for your thoughtful comments.

Please give us your votes.

The only thing that I'm worried about is

the pie dough.

But you never know.

You never know.

I think it's going to come down to like

technique and flavor because we both

attacked. I'm sorry for the mold wine.

I'll stop it.

That was genius.

You just did the pie crust on top.

Yeah. Genius. Tonight's decision is not

unanimous. The winning team is...

Team Bobby. Yeah.

I'm going to be really good.

Good job. Congratulations.

So are you ready to ostracize your

friends, have your cats hate you?

I mean, that's where the future is going

for you. I was inspired by my co-sharing

today. This is a very confusing position

to be in.

I know because really you won.

Congratulations, Esther. Esther!

Esther! We're taking a parting gift.

Absolutely. Here you go.

Thank you. Happy holidays.

Take something with you.

See you later.

If I am ever in a competition again and I

have to make a pie, there will be no

bottom. There will be no bottom.

No bottom on my pie.

Only the top.

Need us with my end?

Bah!