All language subtitles for Watch Beat Bobby Flay Season 41 Episode 5_mp4_en

MUSIC Ladies

and gentlemen, Bobby Glenn!

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.

Just get on my bad side one time!

Ooh! We'll battle each other with the

ingredients of my choice.

What? Shocking! He hates everybody.

The winner gets me and will compete in

teams. K. His butt!

K. His butt!

What I do, I'm gonna send you to school.

The stakes are high.

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 Christmas Eve, everybody!

CHEERING What I love about Christmas Eve

is great food and spending time with

family. Please welcome my favorite person

to have home for the holidays.

It's my daughter, Sophie Flay.

CHEERING I got all my Christmas

shopping done, Dad.

I even got you a little gift.

What is that?

Merry Christmas. Recognize this?

Take a sip.

Mmm. This is just like my favorite $24

smoothie from Erwan in L.A.

Remember when you thought you discovered

that? Yeah. He went to get a smoothie

that everyone sees on social media, like

the Haley Bieber smoothie, the TikTok

smoothie. And he posted on Instagram,

he's like, you guys, I just discovered

this blue smoothie.

It had already been viral for like a

year. I'm a little behind in my social

circles, but you keep me straight.

Exactly. I love when you come home for

the holidays. You're not as much of a

Christmas person as I am.

You're such a nerd when it comes to the

holidays. I know.

It's crazy. The Christmas tree goes up

right after Halloween.

Halloween, right? The Christmas music

starts in September.

I know. You just gotta get in the spirit.

Then also, like, the food's obviously

important, too. Oh, yeah.

Like, Christmas Eve, I like the feast of

the seven fishes.

Yep. But you also like to make peppermint

martini to give Christmas Eve a little

spice. Exactly. Well, I know we have our

Christmas Eve traditions, but tonight

it's about Christmas Eve traditions

around the world.

And actually, I'm undefeated here.

I won last time with the holiday brunch

battle, so it's on.

Are you ready to meet the chefs?

Let's do it.

Our first contender comes from Mexico.

Here to make sure your Christmas Eve is

not holly or jolly, Chef Claudette

Zepeda. Yeah.

Elise Navidad, Bobby.

Yes. She looks amazing.

Christmas Eve, so let's light it up.

Let's go, yes.

Dad, our next chef is bringing his Tuscan

flavors to you this Christmas Eve.

Here to wrap up a win, it's chef Gabe

Berticini. Yes.

Buonatane, Bobby.

All right, guys.

Bobby, it's time to wrap it up.

All right, let's go.

You're shiny. You're glowing.

I love that.

I stole my kids' ugly Christmas sweater.

I've never competed against Claudette,

but we have cooked together, and she made

me a mean Mexican carbonara, and it was

so damn good.

So she won't be easy to beat.

We did a pop-up brunch at Antonio La

Faso's Scopa Italiana, and that was our

introduction to each other.

So we'll see.

May the best cook win.

Claudette, welcome. First time here,

Gabe. Last year, you and I pulled off a

big win. We had never made samosas

before, but we did it, and Manit is still

crying about it.

Oh, yes, I know.

I know, I know.

So give me an idea.

Like, what is your, like, Christmas Eve's

traditions like? Well, for me, Christmas

Eve is the big show.

Okay. And it is loud.

Tons of children running around with

pyrotechnics that they probably shouldn't

be using.

What about you, Gabe?

Always, big feast.

Often, you know, the feast of the seven

fish, right? And then, of course,

midnight, midnight mass.

Yes, I like it.

So here's the way it's going to work

tonight. I'm going to give you an

ingredient of my choice, and you must

make that ingredient to starve your dish.

I mean, look at this.

So cute. So tonight, in honor of

Christmas Eve, we're going to do

something a little bit different.

I'm switching things up tonight for the

first time in the history of B-Bobby

Flay. Oh, God.

Ooh, the drama.

Oh, yeah, here we go.

Sorry, it's coming in that.

All right. Got it.

So Goldilocks going to have one in the

middle? So since it's Christmas Eve,

you're both going to open up one gift.

That's kind of a tradition in my house.

Okay. So we're going to flip a coin to

decide who picks their stocking first.

Claudette, since you've never been here

before, heads of tails.

Heads. And it is heads.

There's definitely added pressure when

you're the first one that gets to choose.

You want the small one or the big one?

Small one. All right, Claudette, your

ingredient is...

sugar plums. Oh.

Okay, good. I thought sugar plums was a

made-up thing.

I thought it was sugar plum fairy, that

it was a ballerina thing, but I'm going

to roll with it.

Well, Gabe, this one is yours.

There was a whole pig in it.

What's going on?

And the ingredient that you'll be cooking

with is... Oh, there's a box in a box.

Oh, my God.

Indian holiday market spices.

Oh, the fly.

Why? There's some turmeric, some red

chili, black mustard seeds, cardamom,

cinnamon. Just make a samosa.

You got it on.

All right, 20 minutes on the clock.

No gift exchange here.

No. Whatever you got, make it the star.

Whoo! Let's go.

All right, so if you're here on a

historic night, because this has never

happened before. I know.

Having them cook with two different

ingredients is cool.

Yeah, it is cool.

I'm a little envious of Gabe's spices

over there, because sugar plums don't

taste like much, so I have the harder

ingredients to make stand out.

What would you make with a sugar plum?

Is it sweeter than a regular plum?

It's sweet and sour.

Oh, okay. I would probably make an

empanada or a hand pie, you know, cook

down the sugar plums, and then look, the

Indian spices, I mean, you have to make

sure that they really are the star of the

dish. You know, you can crush a piece of

chicken, but then it's a chicken dish.

Right. Okay. I mean, I'm Italian, and I

get here twice now, and I have to cook

Indian food. I mean, clearly, this is a

trap. Chef. Yeah, chef.

You just take every protein in the fridge

possible? You want to give me some?

You're making a meatball, no thanks.

Oh, come on, you're not making a

meatball. Are you making a meatball?

Maybe. Yeah, so maybe you can make a

meatball, too. I am already going out of

my comfort zone with all these spices, so

I need to make something that I'm

familiar with. What are you making, Gabe?

I'm making an Indian meatball with Indian

-inspired tomato sauce.

We'll do a little couscous.

So are the spices going to be in the

meatball and the sauce?

Yes, both. Love it.

You know, Gabe is from Tuscany.

Really good cook.

Who makes you the most nervous?

Both of them.

I mean, on any night, all three of us

could win.

You know me as the co-host of Chow House,

and of course as the co-host and

competitor of Be Bobby Flay.

This Christmas Eve, my Tuscan flavors are

going to shine through.

I grew up in Florence, where really the

job of a chef is to highlight the amazing

ingredients we have, not only all over

the region, but all over the country.

Now, last holiday season, Chef Mini made

sure that I didn't make it to round

three, but I teamed up with Bobby, and we

won. But I'm not here just to be Bobby's

sous chef. I'm here to win.

Now, this Christmas Eve, I'm going to

say, Chow Bobby.

Clod out. What are you making?

I'm going to do a warm winter spice, coff

de with sugar plum sauce instead of a

tomato sauce. Oh, I like it.

The sugar plums are tart, but sweet, so

I'm just going to use them like I would

tomatoes. This is a riff on a dish that I

have at my restaurant.

I start working on my sauce immediately,

because that is the star of the show.

Beef stock, sugar plums, onions, parsley,

five spice, and I put more sugar plums

into the salamander.

Clodette took on the Titans in triple

threat and won.

Ooh, that's saying a lot.

Hear that, Gabe?

Heard you, Chef.

Heard you.

My name is Clodette Cepeda.

I'm based out of San Diego, California,

and I've been around the block.

You've seen me on a couple things.

Although I've never been in Bobby's

kitchen to beat Bobby Flay, I have beat

his Titans.

I grew up in Mexico, and my food is a

reflection of my fashion love.

It reflects my music, my art love, so it

is eclectic Mexican.

I feel ready to beat Bobby Flay on his

home turf. I heard from a little bird

that he went undefeated last season, and

I love to break someone's streak.

So, hasta la vista, Bobby, you're going

down. Just under 15 minutes.

Now it's time for the Tiki Masala-Spire

tomato sugo. I'm actually going to use

the cinnamon, sticks, a little cardamom,

tomatoes, a little bit of shallots.

Gabe? Hi, Sophie.

Any coconut milk in that?

Oh, yes. And your favorite, Bobby,

Calabrian chilies. Exactly.

You know, the classic Indian spice.

How are you feeling?

I'm just surprised she's also making some

meebos. They're really tiny, it's right

here, not there.

Ooh. I believe.

Look good, cook good, and good vibes.

Go into your food.

Gabe, you better believe I'm taking you

down this Christmas Eve.

What kind of meat are you using,

Claudette? Half and half pork and beef,

chef. To make my meatball, I am adding

chives and cilantro, and then the Chinese

high spice is like a savory pumpkin spice

blend without the pumpkin.

Oh, it smells so good.

Have you ever cooked the sugar plums?

No. I thought that was just a fairy tale.

Sugar plum fairies.

I know, I know, right?

But that's a thing?

You nervous about Gabe?

No, I'm good.

You got it, Claudette.

Good luck to you guys.

Okay. Bye.

No big deal, Gabe.

Yeah, no, I was too busy cooking, not

showing up.

Claudette's going to make this

interesting because she's not making a

sugar plum dish, she's making a kofta.

You can make a savory chutney, but that's

an accompaniment. Right.

How you doing, guys?

Good? There you go.

Come on, guys, we got to be louder than

his time. Come on.

Let's go.

Coming up on five minutes.

Okay, so now it's time for actual

meatballs. I'm going to do a little bit

of beef and a little bit of pork.

I'm going to do some shallots in there, a

little bit of tomato paste, garlic, of

course, and then the rest of the spices.

Kashmiri chili powder, turmeric, and

black mustard seeds.

Did you use all the spices here?

Yeah, all of them.

Okay. Meals are going to be fried in

about two minutes.

This brings me back.

We're at the same station doing the

samosas. You know, samosa brothers.

The samosas. The samosas brothers.

Totally. It's so annoying that Bobby went

undefeated for the entire holiday season

last Christmas. So this is really about

revenge. All right, let me go see what

Chef's the Paytta's doing here.

So you're going to make a glaze or a

sauce? A sauce, yes.

A sauce. And you're not using any Indian

spices in yours, right?

I have five spice.

Okay, so more Asian style.

Yeah. Perfect. Once my sauce is nice and

blended, I'm pouring it over my meatballs

so that plum flavor gets a little bit

deeper. Two minutes.

The meatballs look great.

I throw them into the sauce and I need to

play. So first it's going to go my

couscous, my meatballs, the tiki masala

sugo. And then on top you have the bright

verb salad. One minute.

I'm coming, I'm coming.

I'm keeping it very simple.

I'm putting three meatballs in the center

and the sugar plum sauce.

Clare, are you going to serve some of

those roasted sugar plums with a dish?

Yes, Chef. Oh, nice.

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

four, three, two, one.

Oh, my God, it feels like I'm

becoming an expert here in Indian

cuisine. Claudette, I'm going to win this

round. Good job, Chef.

Beautiful. For 20 minutes, I think it's a

pretty good dish.

Go. Claudette, Gabe,

tonight we're celebrating Christmas Eve

traditions and foods.

You were each gifted with a different

ingredient. But no matter which way this

goes, you both want to beat my heart.

I'm going to be my dad, right?

Absolutely. Absolutely. Chef Gabe, what

did you do with the Indian holiday

spices? We made an Indian-inspired

pulpeta, the tiki masala, tomato sugo,

and Israeli couscous.

Gabe, I love that the spices are really

the star of the show.

You can taste them in the sauce, you can

taste them in the meatball, and I feel

like they're pretty well balanced.

I would say that the couscous is a little

undercooked, and I would have liked to

see a little bit more sauce.

But overall, really great flavors here.

Chef Claudette, what did you make with

the sugar plums?

I made an herb five-spice meatball to be

the vehicle for the sugar plum sauce.

I think the kofta is cooked perfectly,

and the flavor is really great.

I love the fresh herbs on top.

You can smell them, you can taste them,

like it works really well.

I feel like I'm not getting enough sugar

plum in the sauce, but I have to say the

roasted sugar plum is delicious.

Okay, thank you.

I feel my other bringing up pretty high.

My dish looks great, it tastes great.

It's really all about flavors.

The chef moving forward to round two

is... Chef Gabe.

I did make it out to round two, and

honestly, I'm okay, come on over.

You're not always gonna be the best.

Tuscan prince. Gabe, the Indian spices

were the star of the show, and they

really came through in your dish.

How do you feel?

I feel ready, let's wrap this up.

Ooh. Last season, our final contender

gave you the gift of her recipes, which

you then used to beat her, and she hasn't

forgotten. Shocking. Please welcome one

of your triple threat titans, Chef Brooke

Williamson. Come

on. You. You are more than

people, you. You.

You. I have to be honest, I'm always very

intimidated by Brooke.

She's a seasoned competitor, and you

know, this is gonna be hard.

She's ready, Bobby.

I'm ready. Gabe is a beast in the

kitchen. I recently judged him on 24 and

24, so I know he's incredibly talented.

Brooke, welcome back.

Great to be here.

Hold on, I want to check the stats.

Oh. Oh, she's been here three times, and

has lost every time?

That's a nine.

Okay, good, cool.

So this is the final round before you get

to face me, and just like last time,

there's a twist.

Of course. So Brooke, in my house, we get

to open up one gift on Christmas Eve.

Uh-huh. I'm giving you two gifts tonight.

You're each gonna use one gift to cook

with. I'm gonna flip a coin to see who

gets what. Gabe, last round you had some

spices. Yeah, I mean, literally anything

but Indian stuff.

I would like some Indian stuff.

No. No.

Gabe, you did win, but do you mind if

Brooke calls it near?

You go first.

You go first.

Heads. It's heads.

Oh, they're really, they're right there?

How long have they been sitting out?

Can I have the other gift too?

Thanks. What?

It's a new refrigerator.

Okay, Brooke, either the small gift or

the big gift.

I'm gonna take the small one.

You want the small one?

Bigger isn't always better.

I agree. Brooke, your ingredient is...

...rack of lamb.

Ooh. That's beautiful.

So, Gabe, that means the big gift is

yours. I mean, yeah.

And tonight you get...

...solt card. Solt card, okay.

This is gonna be very fun.

You need to impress my daughter Sophie

and Claudette if you want to get to round

three. Not only would you get to face me,

but you get to pick your own teammate and

you get to assign me mine.

20 minutes on the clock, there's no

returns tonight. Just make your gift the

star. Let's go!

Which ingredient are you more excited

about? If I had to cook them lamb.

Yeah. But I'm very curious to see what

Gabe does with the salt card.

Yeah. Bacalao or salt card is a fresh

card that has been preserved in salt.

The bacalao has beautiful flavor.

It has those nuances of seafood.

And it's also something you find, like,

on the holidays.

My guess is he's gonna create something

that he's gonna fry.

Like, maybe potatoes.

Like a fritter?

I think so.

Yum. And then lamb chops, it cooks very

quickly, but it needs flavor.

Yeah. This is a very different challenge

because we're not cooking with the same

ingredients. So this is literally gonna

be a matter of preference if nobody

screws up. Brooklyn, what are you making?

I'm making Indian spice lamb chops.

Be my guest.

First thing I do is get my spice mix

together. Kashmiri chili, a little madras

curry powder, cardamom, clove.

And what are you gonna serve it with?

Curry greens, yellow curry greens.

So Brooke has gotten to the finals twice,

and I beat her twice.

She's not happy about it.

Last holiday season, Bobby won by a hair.

I will say it was not unanimous.

What? I'm still feeling that sting.

No! And I will say it's even more

motivating this time around.

I'm kind of all over the map when it

comes to cooking.

I'm a California girl, so I gravitate to

vegetables and French technique.

But there's not a style out there that I

don't take on.

I know what it feels like to lose this

competition. So all I want for Christmas

is for Bobby to lose against me.

Finally. Oh,

my God, a sold card.

It can be challenging because it has so

much flavor. It's very pungent.

I have to be honest, no one is my

favorite fish. Gabe, what are you making?

I'm making a bacala fritter with a

saffron aioli potato in it.

Yeah, they're already boiling.

Oh, that's exactly what you said.

Right. So fritters are fairly easy to

make, and potatoes kind of mellows out

the flavor in the fish.

But potatoes usually take about 15

minutes. So this is going to really get

me down the wire.

17 minutes.

Bro! Hi, Sophie.

How are you?

Oh, uncomfortably comfortable.

Now I'm going to start my curry.

So I get some onion and garlic, add my

yellow curry paste, some coconut milk,

and let all those flavors meld together.

Do you have any Christmas Eve traditions?

We open one gift on Christmas Eve as

well. Usually it's not lamb chops.

When you came out and saw Gabe, were you

nervous? I know how incredibly Gabe can

cook, so I would be stupid not to be

nervous. Oh, thank you, baby.

All right, good luck.

So I take the cod and I squeeze out all

the water. Otherwise, the fritter is not

going to stay together once you fry, and

then that goes into the food processor.

How is the cod going?

The cod is going well.

Oftentimes we do the feast of the seven

fish, like a Christmas Eve dinner.

Right, so this is on brand.

So this is a little bit on brand.

All right, good luck.

Thank you.

I love a fritter, but I really like the

Indian spices in the first round, so...

Now that you've heard what you're doing,

which one do you think is the smarter

one? Lamb rack, medium rare, rare, it's

okay. You only need to cook them for like

three minutes. But Dave is super

ambitious. There's 14 minutes left to do

the fritter, the irli.

He's got a lot of work to do.

If I can pull this off and get everything

done into the last four to five minutes,

then I have a dish.

Otherwise, I really don't.

Ah! Come on, potatoes.

Coming up on 10 minutes.

The potatoes are taking forever to boil.

So I take saffronioli.

It's really gonna add a beautiful floral

note to the dish.

Hi, buddy. Can you make my potatoes cook,

please? I mean, they're not cooking.

Like, I don't know why, so...

Is it the altitude?

No. Is the altitude...

What are we at?

Does Brooke make you nervous?

Yes. It's okay.

I beat her before.

You know what I mean?

She's fine. You have?

I love her, but I did beat her.

Good luck. Thank you, love.

Okay, now I need to start cooking my lamb

chops. Now it's like Indian food.

Indian spices again.

I've decided to make a pomegranate

molasses glaze. The tanginess goes really

well with lamb.

And I add some of those curry spices.

Hi, Mama. What you got?

I've got some lamb chops.

Smells great. I'm trying to get, like, a

good crust on them.

This is a curry for the greens.

Yeah, I just gotta get the greens going.

All right. Well, okay.

Brooke, good luck.

I can't wait to taste it.

Thank you. Thank you.

Terrified of what's happening on Gabe's

station. I don't see it really coming

together with five minutes left.

Let's go, Gabe.

You got this.

At this point, whether they're done or

not, I have to pull those potatoes out.

We'll see. They're barely done.

So I add them to the cod with some

garlic, some fresh herbs, and eggs.

I'm adding enough breadcrumbs so that I

know it will hold together in the fryer,

because they really cannot take a risk

here. It's more of a hush puppy, because

he's putting so much breadcrumbs in it.

Great. Okay, now I need to start plating.

First, I'm going to put the curried

mustard greens. Then I add two lamb chops

that pomegranate molasses glaze, some

pomegranate seeds, and crispy onions.

30 seconds. Time to plate, Gabe.

Graders are out.

Wow. Oh my god, they look good.

I only, I only.

Come on, Gabe.

I can't even watch this.

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

four, three, two, one.

You got it done, bro.

Oh, stop. Go back to your plate.

So I don't have to look at mine.

If this dish makes it to the next round,

I will be a soul caught lover for the

rest of my life.

I think I just put together a really

impressive plate of food.

So hopefully that takes me to the end.

Now as an Indian expert, I feel like.

Are you guys feeling good about beating

my dad tonight?

I mean, we kind of need to hear what you

think of these dishes first.

Chef Brooke, what did you make with the

rack of lamb?

I made Indian spice lamb chops over

curried mustard greens and some

pomegranate. Lamb perfectly cooked.

The crust is incredible.

The sauce, the flavors are so rooted for

it being 20 minutes.

Incredible. But I think the mustard green

was added too late to the pan.

There's a little rubbery of your teeth

kind of slip on it.

Thank you. I also thought that the lamb

was cooked perfectly.

I thought the spices were really

balanced. The pomegranates, I felt like I

could have had more of, but overall it

was a delicious dish.

Thank you. Chef Gabe, what did you make

with the salt cod?

We have a bacala fritter, a saffron,

aioli and mustard frills.

I love saffron, so I was so excited about

the saffron in this dish.

Delicious. The fry on the outside of the

fritter is perfect.

I love that golden brown, but the fritter

was a little dense, but I actually would

have liked to see more cod.

Yeah, I agree with Sophie.

The fritter was fried perfectly.

The outside casing was exactly what you

want to crack into.

I think the aioli also a little bit more

oil, but again, this is all 20 minutes.

I was just there.

I get it.

I know the roots, lamb chops is cooked

beautifully, but I'm very confident about

what I've put on the plate.

The chef moving on to round three is...

Chef Brooke.

Losing against Brooke, who has been doing

this for a very long time, that's fine

with me. Now go be him.

I will do my very best.

I've gotten a Bobby now, so it's time to

get some hollow payback.

Good job. Thank you.

Yeah, Brooke, I loved it.

I hope this was your 99% effort and

you're going to give 100 of this.

I'm just getting warmed up.

Let's go, Brooke.

Fourth time's a charm.

Brooke, been here before.

It hasn't gotten as well as you'd like

it, who have gone in the past.

I actually disagree.

I feel like...

I know you think you won, but you didn't.

So what are we cooking tonight?

What's your signature dish?

You've been so generous by giving us our

own gifts. Right.

So I'm going to give you three gifts.

What? So my signature dish is...

Chateaubriand, potato latkes, and a

dessert souffle. And you have to make all

three of those.

How do you feel about that?

It's a lot of work.

It is. Brooke, is this something that we

would find in your house on Christmas

Eve? Yeah, I mean, these are all

favorites of my son.

So... Let's make it a well-rounded meal.

Brooke, not only did you get to pick the

dishes, but you also get to pick your

teamie. One of them I know has some

pastry experience and is so near and dear

to my heart and that is Claudette.

Let's do it.

You know what?

I love this.

Some motion, brothers.

That's good. Yes.

That's it, buddy.

Absolutely. That's good.

Gabe, you came here and beat my dad, but

now you're joining forces.

We have to win.

That's exactly it.

We're undefeated. Let me remind you, so

am I. That's true.

45 minutes on the clock, and your time

starts now.

All right.

Tonight is all about Christmas Eve, and

Brooke is going head-to-head with my dad

for the fourth time in the holiday

battle. Feel good, Claudette?

Yeah, I'm good.

Claudette and I are close.

We're good friends.

Like, I couldn't ask for a better

teammate. It's kind of the best of both

worlds. I do so get to cook another round

with someone that I love and hopefully

bring the win for her.

Is it chocolate over here?

Brooke is here with a vengeance.

She wants to challenge me to not one

dish, but three.

Oh, there it is.

I got it.

I feel fine about it, because I've been

talking about cooking with Gabe for the

last year, because he's such a good cook.

It was very fun.

Brooke has challenged my dad to chateau

brignon, potato latkes, and dessert

souffle. I have actually cooked both

latkes and a souffle against Bobby, and I

still think my souffle was better, so

this whole night is a rematch for so many

things. So I got chocolate going for the

souffle. So you're on souffle.

I'm going to start on dry rub and get

these things in the oven.

Heard. Right off the bat.

That chateau brignon, because I'm

roasting it whole, needs to be dry

rubbed, put into a cast iron for a crust,

and then into the oven.

Chateau brignon is usually a thick cut of

beef tenderloin. Traditionally, you serve

a chateau brignon as a roast, and it's

usually served with a rich sauce.

Hey, Brooke, tell me your take on these

three dishes. Pretty traditional.

I'm doing a chateau brignon, but I'm

crusting it in porcini powder, little

fennel pollen, and then I'm going to do a

classic mushroom marsala sauce, potato

pancakes with caviar, and a chocolate

souffle. So I have the chocolate in a

double boiler until it's completely

melted. In my mixer, I have my egg whites

already separated. I love a chocolate

souffle, and that has been a childhood

nickname of mine growing up.

My dad has been asked by people why he

didn't name me Sue.

Dad, what are you doing for these three

dishes? I'm doing a study of chili

peppers. Ooh! Original.

A study of chili peppers?

Yeah, let's send you to school.

You know, lean on those chilies one more

time. Let's just take it to the finish

line for the rest of your life.

Dad, could you be a little more specific?

Absolutely. Espresso and chili spice

chateau brignon with smoked chili and

mezcal sauce, a potato and black truffle

vodka with green chili sauce, and then

I'm doing the souffle with cinnamon and

red chilies. I need a theme, and a lot of

times I lean on chili peppers because

it's something that I have good command

of. What's the base for your souffle?

Egg whites. No, like, is it a chocolate

souffle? What? Oh my god, is he deaf?

She's asking what flavor souffle?

Yes, it's chocolate.

Don't worry, Bobby, I'm gonna chocolate

you on your behalf.

Thank you. This particular recipe I'm

doing reacts much better if you let about

a rest. So I melt the chocolate, and then

once the egg whites get soft to firm

peaks, I fold in the chocolate, add the

cinnamon and some of the red chilies, and

then I put it in the souffle cups.

I'm wrapping the lacto right now.

We've got some potatoes, onions, making

sure that we squeeze all the water out.

If the potatoes are still holding water,

they won't become crispy.

So this is a quite important step.

Oh, that's why I go to the gym.

Okay. Thirty-six minutes.

So it's good, yeah?

Potatoes being hashed.

Hi, guys. What are you working on?

The marsala sauce, shallots, garlic,

mushrooms, marsala, herbs.

Yum. Claudette, what are you doing over

here? I got base going for the souffle.

I got latkes gonna basically just render

out all the water from the potatoes and

then help broke with whatever she needs.

You are on it.

Now you just have to beat my dad.

Easy. If it were easy, I would have done

it already. Hi.

Hi. You guys sound out of breath.

We are, though.

A lot to do.

This is actually an espresso rub that we

used to do at Mesa Grill.

It actually smells like it.

It's espresso powder, some anchovyllies,

and then some patsmok paprika.

I'm doing individual chateau brions so

that every bite you get some from the

cross. Which is the most beautiful part.

My dad has you working on the latkes?

Yeah, of course.

Oh, look at the truffle.

I know, isn't it?

Doesn't smell good.

It smells so good.

More, more.

More, more.

A little egg.

We got some flour in there, salt and

pepper. And that's basically our base for

our lacteum. Okay.

Let's hear it for Team Brooke.

What about Team Dad?

We'll have what's up with that?

You've won enough.

What's the name of this show?

If I had to choose between the two meals,

I would probably go with my dad's.

They both sound really good.

I love mushrooms, but because it's the

holidays, the rub that my dad brought in

for Mesa Grill, it's almost sentimental.

It feels like home, but Gabe and my dad

seem very stressed.

We've got 31 minutes to go.

Dad, are you feeling good on time?

No. I like your honesty.

This is insane.

We're literally cooking dinner for six

for Christmas Eve before 45 minutes start

to finish. It's a lot of work.

He's panicking. It looks like fourth time

is a charm tonight.

Oh my God.

28 minutes left.

Dad, do you already have your chocolates

to play in the oven?

In the oven?

No. Letting it rest.

You're letting it rest?

Yeah. Brooke challenged me to a souffle a

handful of years ago, and to this day,

she still believes that her souffle was

better, even though the judges thought

differently, which is totally fine.

You know, we don't want to kill people's

dreams. Gabe, how did the latkes look?

Really good.

Big, actually. I should have done them

smaller, but it's a holiday, right?

So now I cook the chateau brion, still

you get nice and crusty, and then I put

them in the oven, and then I start

building the sauce.

I have shallots, I have garlic, anchovy

chilies, are like spicy raisins, and

guajillos are earthy with a little more

heat, and then the mezcal kind of brings

it all together.

I have the cream going in for the

anglaise. Hey, Brooke, what toppings are

going on the souffle?

We're going to do a rum passion fruit

creme anglaise.

I temper milk and cream into the egg

yolks. I add the passion fruit, rum, and

a pinch of salt.

That's going to bring big flavors as

well, and that is what you need to be my

dad on the show.

Bobby's really hard to beat.

I have never been able to do it, so this

meal has to be flawless and delicious.

Literally nothing has ever been so

important. Just under 22 minutes.

Dad, is there anything I can taste yet

over here? No, there's nothing.

Nothing. Dad, I was thinking it really

wouldn't be Christmas-y without a visit

from Santa. What do you mean?

Don't you think we can use a little Santa

Claus right now?

No, we don't want Santa right now.

No, we don't.

Whoa, whoa, wait, Dad.

Oh, my God.

Wait, oh, wait.

These people look like they just came in

from Santa Claus.

Wait, there's Santa.

Oh, my God.

Santa. Wow.

It's amazing. So Sylvie's trying to

distract me. I'll talk to you about that

later. Bobby, jump in.

You think you can do that?

Not anymore. Come on.

Whoo! Whoo! Yes.

Generator show, guys.

Thanks, Santa.

Great job, guys.

We could have done that, right?

Absolutely. Once the chocolate is

completely melted, I add the egg yolks,

temper them in, and I can see the

consistency is fudgy, so I fold the

whites into the chocolate base.

Gorgeous, Clutthut. Does go in the oven

and set a timer for 12 minutes, and...

Cross your fingers.

Beautiful. Rise, baby, rise.

That doesn't mean it's rising.

It just means he wants it to rise.

Don't we always?

So the Chateau Brion, I'm gonna let it

rest after it comes out of the oven.

It does have a nice char on it, but my

dad portioned it, whereas Brooke did not.

Technically, a Chateau Brion is a whole

roasted tenderloin. Bobby has literally

made filet mignon steaks.

And also, I don't think that's gonna be a

deciding factor, but maybe it should be

taken into consideration.

I'm just saying.

Words mean things.

Words mean things.

It looks like my dad is also making a

green chili sauce.

This is gonna go on top of the lockers.

Roasted poblanos, champagne vinegar, and

a lot of cilantro.

So the lactans also gonna have the goat

cheese sour cream, which is so nice

because it's tangy.

The black truffle, the goat cheese sour

cream, and the green chili sauce, all of

those things are delicious, but together,

it might be a little overpowering.

13 minutes on the clock.

I gotta get these lockers in.

Yeah. I add some breadcrumbs, some egg,

and corn starch to the potatoes.

Form them into patties and get those into

a pan. Brooke, what's going on top of

your latke? A sour cream, shallot, lemon

zest mixture, and then some ozsatra

caviar. I love caviar, especially during

the holidays. Okay, Dad, what's left to

do? Everything. Yikes.

I'm gonna get the souffle sauce going.

It's cream and chocolate.

And then the cinnamon and the red chilies

are gonna run through the souffle, the

chocolate sauce, as well as some of the

whipped cream. Gabe, what's left for you?

A glass of wine.

That's what's left for me.

No, we're doing the onion rings right

now. You know, there is nothing better

than simple, you know, onion rings,

right? So, Spanish onions, flour, corn

starch, a little bit of onion powder,

garlic, and we're good.

I think I'm taking these steaks out.

I tempt them.

I want them at about 125 so that they can

rest and get pink all the way through.

Time, two and a half.

Thanks, Gabe. It's time to plate.

We gotta go.

So, I put the red chili sauce on the

plate, some cotija cheese and some lime

zest and the chateau brions, and then we

top it with that beautiful onion ring.

Sexy, huh?

Then we have some beautiful lacta, goat

cheese, sour cream, a little chives.

Oh, they look great.

Is it good?

Yeah. Looks like that mushroom sauce is

coming together pretty nicely.

Let's go, team Brooke.

I really hope those steaks are good.

I'm serving these sliced, so it has to be

perfect when I slice into it.

Oh, let's see.

It's a moment of truth.

Oh, my God, look how perfect that is.

I'm sorry.

She didn't come here to play.

Marsala sauce goes down, steak on top,

and then I definitely need your help with

these lacas. Look at all that caviar.

They look good.

They're done. These two flasers are

perfect. All the stars in line.

Just enough. And then, I'm praying when

I'm moving the souffle, I didn't want to

burn my fingers and I didn't want to

fumble. 30 seconds!

Oh, wow, dad's souffle looks great.

I just need to grin and bear it in the

next 10 seconds because this is going to

hurt. Careful.

Which sauce? The green sauce.

Good job. My God, look at that.

I hate you.

That's holiday. Look at that.

We got everything done.

It's very simple, clean, straightforward.

Exactly what it should be.

I'm just going to listen to what the

judges say and let the Chateau Brion bite

him in the butt.

That's quite a lot, Keh.

It's a lot, Keh.

I have to say, it looks very pretty.

Oh, my God, it looks beautiful.

Like Mexico City, you know, Christmas

Eve. Chili's everywhere.

But if the judges don't like spicy food,

we can go home right now.

That was a lot.

Teams, both of your Christmas Eve feasts

look delicious. Now I'd like to introduce

you to your judges.

The chef and partner of Hellbender, Yara

Herrera, restaurateur and consultant,

Brian Duffy, James Beard award-winning

chef and owner of Bar Volpe, Karen

Akunowitz. Karen, you look

beautiful. I'm just saying.

She doesn't know whose food is whose.

I'm just saying she looks beautiful.

Is that okay?

No speaking to the judges.

Judges, please start with the first meal

in front of you.

These are definitely the flavors at my

Christmas party.

I like the presentation of the Chateau

Brion. I wish there would have been more

of this cheese and lime zest.

Once you got that bite altogether, it was

well seasoned. The onion ring didn't

really do much for me, but I think the

latke is absolutely delicious.

I love the play on the goat cheese and

the souffle. I wish the chocolate sauce

would have been a little runnier, but

overall it's a very delicious dish.

Starting with the Chateau Brion, I

thought it was cooked perfectly.

The chili sauce is so smoky, but a little

bit too spicy for the beef.

The latke, the goat cheese and the green

chili sauce together, that was an

outstanding bite. I loved the bold

flavors of the souffle.

Maybe a little bit dry, but overall the

point of view in the thread through the

entire meal is really there.

That latke was super delicious.

The crispy edges is something that I

absolutely love. Chateau is such a

perfectly cooked piece of beef with that

beautiful medium rare rare centered and

that awesome chili and coffee rub

souffle. Really well cooked, but the

sauce was a touch bitter.

Thank you judges.

Please try the second Christmas Eve

feast. Let's

start right off the bat with the Chateau

being cooked the way that it's originally

intended. With that whole piece that is

then sliceable. I thought the cook was

really, really good.

The ends, which I'm normally an end guy,

I wish they were a little bit less

cooked. The latke was just a touch too

thick, but the caviar really balanced out

the salt. The souffle had this beautiful

chocolate flavor, but undercooked.

I mean this is such a beautiful Christmas

Eve dinner. The chateau brionne, the

crust was delicious and I could drink

that Marsala sauce.

The latke, super crispy.

I thought the souffle was a little

undercooked. However, I liked that it was

ooey gooey. I'm going to applaud you for

the cook on this beef.

I think it's almost impossible to not

overcook those ends, but I think you

still got like a nice juicy bite.

The latke, I think it's very difficult to

go wrong with this combo.

And I think this souffle was marvelous.

The passion fruit, once you add that to

the bitterness of the chocolate, it

balances it out very well.

Thank you for your comments, judges.

I can't wait to see who you vote for.

It would feel phenomenal to finally beat

Bobby. My mom would be so happy.

And I'm not even kidding.

The judges have voted, and the winning

team is.

It's my dad in game.

Oh, Buonatane. It's just like so

annoying. I really, in my core, feel

like I'm capable.

I just can't like bring it to the finish

line. Oh,

God. I can't believe it.

Was it unanimous?

Yeah. I

thought they were both outstanding, but

the latke, the sour cream, the goat

cheese, and the green chili sauce, I

think that was a standout for all of us.

Dad, by the way, who made the latke on

your team?

Good work, chef.

He's been a good teammate for you.

We're undefeated. I'll take him every

year. Gabe's coming to Christmas.

I really felt like Brooke was gonna beat

him. Get it out.

Merry Christmas. My perfect record has

been broken. It's a sad day.

Bye, guys. Bye.

Great job.

Bobby and I, aka the Somoza Brothers,

with the second win in a row.

Bobby, I love you.

Our studies on chilies took them to

school. Let's go.