All language subtitles for Watch Beat Bobby Flay Season 41 Episode 6_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.

Let's 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.K.

His butt! K.K.

His butt! What'd I do?

I'm gonna send you to school.

The stakes are high.

The gloves are off.

And revenge is a dish best served hot.

Amazing! Whoo!

Who's ready for some holiday fun?

Let's do this!

MUSIC Well, the holidays are here and so

is the winter weather.

Here hoping I get snowed in by my

competitors. My friend Eddie Jackson.

Let's go!

CHEERING Oh!

Bobby! CHEERING

MUSIC Welcome to the great outdoors.

I really like this look.

You like it too.

I've been spending time in the

wilderness, Bobby. How long have you been

out there? Since last year.

Really? Yeah. We have to get you back to

civilization. You need to shave.

You know, last year I came here to stuff

you like a turkey.

But somehow you beat Michael Votageo in a

stuffing challenge. I don't know how you

did that. That's right.

That's been with me for a year.

Out there in the woods all along.

Me and my pet raccoon.

Really? Yeah. What's his name?

Pilar. Pilar? Yeah.

Yeah. Pilar. LAUGHTER

All right, so picture this.

If you were snowed in, in a cabin in the

woods, what would you cook?

Something low and slow.

Warm up the cabin, good aromas, a roast

or something braised.

Rustic, you know?

Yeah. I like it.

Game meats. Game meats, yes.

Root vegetables, soups and stews.

You got a chopper logs, build a campfire.

That's my wildlife show.

LAUGHTER So cabin in the woods is the

theme. Eddie is living in the wilderness

apparently. I think he's been hitting the

bourbon. That's right, Bobby.

We're going deep into the woods, where no

one can hear you for miles.

Man, there's so much hair in my mouth.

Do you know what?

Let me get rid of this.

Oh, nice.

Hello, everyone. Here he is.

I'm going to get you snowed in tonight.

I got some great chefs to do it.

Let's go. Bring them out.

Our first contender has yet to go head to

head with you.

But she's done the next best thing.

She's beat your titans.

Chef May Lin!

Bobby, I'm going to tear you in.

The clothes are coming off, Bobby.

Hey, Lin's in the building.

Our next contender is here to settle the

score. Now, you may have been here once

or twice in Holiday's Pass, but whose

camp? It's Chef Tiffany Faizan!

Bobby, I'm here to log a win!

Let's go, Tim!

APPLAUSE Oh,

yeah. Oh,

hey. You bundled up because I'm iced you

out? I want to take you down frosty.

OK, we'll see.

We'll see.

I've known Tiffany for years.

You look so cute.

She actually judged me on an episode of

my season of Top Chef.

I mean, she's a fierce, fierce

competitor. Good evening, chefs.

Welcome back. Nice to see you here.

Thank you. The last time I saw you in a

kitchen, it was in Triple Threat, where

you were victorious.

That's right. Tiffany, last year you were

here, and how'd it go?

I mean, I've never made it out of the

first round. Really?

It is time for me to get a win in the

Holiday Throwdown Kitchen.

I'm going to give you an ingredient of my

choice, and you must make that ingredient

to starve your dish.

Tonight, it's all about rustic, hearty

winter food.

Oh! Wait, there's going to be a bulb

underneath there, right?

Hmm. Hmm. All the way down here?

You never know what will turn up.

You never know what's going to...

I see what you did there.

And that ingredient is...

candy cane beets.

Oh! Okay. Me making beets.

Okay. Don't drop the beat.

Make the candy canes the star.

Let's go!

Oh! Whee-ah-whee-ah-whee-ah-whee-ah!

I like it.

Yes. Candy cane beets.

I used to hate beets growing up, but as I

got older, I learned to love them.

They're very hearty, so you can roast

beets, you can, you know, caramelize

beets. But 20 minutes, how can you make

beets the star, and keep it still to,

like, the cabin hearty, stick to your

bones, kind of a vibe?

You could do, like, a roasted beet taco,

or you could do a tostada.

What are you making, Teff?

I am doing a little dish that when I

first met a baby May on Top Chef Boston,

she did with cranberries.

Do you remember?

No, I don't.

The sweet and sour sauce with

cranberries. Oh! What?!

I'm gonna try to make, like, a...

like, a sweet and sour chicken with beet

sauce. Oh, I like that idea.

Girl, I think imitation is the most

sincere form of flattery.

May is just one of the best chefs I know.

She is bold, and she's fast as all get

-out, so it scares living daylights out of

me. But we are only here to be Bobby.

It is about revenge.

It is about taking him down in his own

cabin. Is that Castle?

Shetty! Is that Castle?

Listen, as long as you're part of the

village people over there.

The village people?

Ah! This first round is really about,

like, not being able to escape that

ingredient. So essentially my sweet and

sour sauce is gonna be grated beets,

white vinegar, soy sauce, and fish sauce.

Tiffany is tough, man.

She is, like, she knows her stuff.

She has all kinds of concepts in Boston.

She could basically cook any cuisine.

She's not afraid.

Bobby is gonna be lost in the woods when

I'm done with him.

I've co-hosted on Beat Bobby Flay.

I've competed on Wild Car Kitchen, Triple

G, and I'm the season winner of T.O.S.A

.3. So I understand how to hit technique

really hard and what judges are typically

looking for. But last season, I was

knocked out in round one, but Tiffany and

I teamed up in round three, and we were

deeply misunderstood.

Play with one eye open.

Mr. Flay, you will wish you had a cabin

to retreat to when I defeat you.

May, what are you gonna make?

I'm doing a beet salad.

With what? A whipped-oachies.

Love it. Very classic.

My strategy is just to make those beets

shine. I wanna get them roasted.

I wanna pickle some of the beets.

I wanna leave some of it raw.

I wanna use its leaves.

I'm a little concerned about how hearty

this is gonna be.

I mean, the one thing about May is that

she is a really great cook.

So when you hear beet and goat cheese

salad, like what she brings to the table,

I think there's gonna be some surprises

in there for sure.

I don't like to lose, and I don't plan on

it today. I've won shows like Top Chef

and Tournament of Champions, but I've

never been on Beat Bobby Flay before.

I mean, I've always wanted to battle

Bobby. Bobby was on a winning streak last

season. I'm here to break that streak.

I know all the tips and tricks.

All I have to do is bring the flavor.

Bobby, I've beat your Titans, and now I'm

coming for you.

All right, we got 16 minutes.

Already? Chef May!

How are you?

This is gonna be a hearty salad.

It is gonna be different textures of

beet. I'm gonna pickle some.

The pickling liquid is white wine vinegar

and a little bit of sugar.

And goat cheese is a classic pairing for

beets. So this salad gonna be good enough

to beat Tiffany?

I hope so.

She's great, though.

She's an amazing cook.

Aw, me. You really mean it?

I do. I do.

Come on now.

I see it in your eyes.

I see it in your eyes.

Because I know what Tiffany's gonna say.

I know her.

I'm gonna say that I'm clocking out and

going home. You what?

Stop. Just kidding, guys.

I just love May.

So, Tip, you're gonna make a sweet and

sour chicken with beet sauce?

Yeah. Yeah, yeah.

Yeah, yeah, yeah, yeah, yeah.

Yeah, yeah, yeah, yeah, yeah.

Sure, sure. So my sauce is cooking down.

I start working on the batter for my

chicken with garlic, ginger, and then a

little Kashmiri chili.

So you're trying to be here with her own

stuff? You know.

I like that.

Well, you better get to it.

You got 14 minutes left, Chef.

All right. May right now is caramelizing

beets. Really getting that sweetness out

of them. Got it.

Hey, Tiffany, what you gonna do with the

beet tops? I'm gonna make a beet salad.

Oh. I love that face when you said that.

May I ask me to do it again.

Hey, Tiffany, what you gonna do with the

beet tops? Make a beet salad.

I'm shuffling out the beet leaves.

They're Earthy. And I need to add

cilantro and some mint in them to lighten

them up a little bit.

Hi. Hi.

It's just beet tops.

Very nice. Thank you.

Can I taste that sauce?

Yeah, yeah. Go ahead.

She's a little unorthodox, you know what

I mean? That's good.

Thank you.

What the? Come on now.

I love that.

All right, Madeleine.

Real. So you just caramelized these

beets? I did.

I caramelized them in a little bit of

oil, salt, and pepper.

Beautiful. Those are gorgeous.

Thank you. Five minutes and 45 seconds.

Maze, like, caramelizing those beets.

That looks good.

I like that Mei has different types of

textures going on.

Yeah. Chicken comes out of the fryer.

Looks good. I make sure that the chicken

is nice and coated.

I get two little pieces on each plate.

One minute to go.

I get that salad dressed with

vinaigrette. It's tangerine juice, olive

oil, as well as the pickling liquid.

Ten, nine. I start playing my salad.

Six, five, four, three, two, one.

Whoo! This

is a good battle.

I never do well in the first round ever,

so this is, like, better than I expected.

I celebrated the beat in a bunch of

different ways, so hopefully Eddie likes

it. All

right, chefs, when I'm cozyed up in the

woods, I want something that's warm,

delicious, and from the heart.

Which is why I know both of you can beat

Bobby, because he has no heart to cook

with. That was rough.

It's all right.

Okay. I'll take it.

All right, so first, he's going to come

down to what you did with the candy cane

beets. Chef Tiffany, what'd you make?

Well, Zaddy, I made a spicy beet sweet

and sour chicken with a little candy cane

beet salad.

I mean, have you seen those leather

suspenders? He's going to end up on some

calendars. Yeah, yeah.

Tiffany, the batter on this chicken is

perfect. It's nice and thin and really

crispy. I love the refreshing salad that

you have on top.

My only concern is that I'm not getting a

whole lot of beet flavor, but I got to

tell you, this is phenomenal.

Thank you.

Chef May, what'd you make?

A beet salad.

I did a roasted preparation, pickles, and

using its leaves.

Wow. This is an amazing salad.

The first bite I got was just intense

beet flavor. The beet saw the star, but I

don't think I can go out and chop some

wood out the eating this, but very

delicious. It's tricky because you have

one dish that is not really hearty, like

today's theme. And I have one dish where

I want more of the beet to come through.

I don't know which way I'm going to go.

All right, only one of you can head back

to the cabin kitchen, and one of you will

come on up here and hang out with Uncle

Eddie. That's creepy.

Uncle Eddie.

The chef moving forward to round two is

Chef May.

I've never made it past round one.

Come on up here, Tiffany.

It continues. Good job.

Beautiful salad. Come on.

Hi. I still love you.

I don't love you.

It's over. All right, man.

How does it feel to go into the second

round? Feels good, but a little bit

nervous for whoever's coming back behind

those doors. Let's find out.

Well, our next contender has been holed

up in a cabin ever since your stuffing be

his last holiday season.

Oh. Oh. You know who it is now.

This is going to be good.

It's your triple threat Titan, Chef

Michael Botoggio. Of course it is.

Of course it is.

I'm done. I quit.

I quit. Nope.

She's too good.

Chefs. Hi.

Chefs, welcome back.

Thank you. Last year, it didn't go the

way you wanted to.

It did not.

But I think the last time you saw me, you

were in the triple threat kitchen.

Correct. And that didn't go well either.

I know. What's up, dude?

You're cooking for your job.

Happy holidays.

Well, actually, you guys used to work

together, right? She was my sous chef at

my first restaurant.

At Inc. Interesting.

And probably the best sous chef I ever

had. I don't like this right now.

Just to remind you, Michael, you're going

to have 20 minutes on the clock.

I'm going to give you an ingredient of my

choice, and you must make that ingredient

to starve your dish.

It's all about, like, cabin living.

I mean, look at Eddie.

Hardy, you know, things along those

lines, outdoors, cold.

If you win this round, you get me, but

also you get to make teams.

Let's see what we got on the fire.

What? It's hot.

Hot. And that ingredient is venison.

Oh. Thanks, dear.

I mean, there's not, like, an inch of fat

in this thing.

It's venison loin.

It's pure meat.

20 minutes on the clock, and you better

hoof it and make venison the star.

Sorry, chef.

This is going to be a good one.

Yeah. I like venison for 20 minutes.

This is kind of a gift.

Yeah, because it's going to cook very

quickly, which means you don't want to

have to cook it.

Correct. It's literally the tenderloin of

a deer. It's slightly gamey, like, not

anywhere near lamb, but definitely more

than beef. I would spice crust it with

lots of flavor because it needs it.

Then, food and venison goes really good

together. Really nicely together.

Yeah, the gamey-ness picks up the food

really nicely. I think Michael's already

got a sauce working.

Hey, Michael, what's in the pan, man?

Goju Chang, rice vinegar, soy sauce.

Spicy sweet. Makes sense.

What are you making?

Carpaccio. Brussels sprout ribs and

buttermilk fried onions.

Oh, my God.

He's going to serve the whole stock.

He is. He is.

Wait, are we getting deep-fried Brussels

sprout stocks with raw venison?

Definitely. Okay. Okay.

Michael is, like, chopping down his

Brussels sprout stocks.

So this is very lumberjack-y.

Brussels sprout ribs certainly

communicate a message of maybe there's a

falling Christmas tree on the plate, but

I hope it didn't fall too far.

Michael, there's something wrong with

you. There is a lot of things wrong with

me. That is correct, chef.

Especially this time of year.

I have competed a lot in my career,

including against my own family, so

everyone is fair game.

My brother and I actually won a holiday

competition against Bobby a few seasons

ago. Last holiday season, Bobby won.

I mean, Bobby got a little lucky that

day, I guess.

What I try and do is bring surprise

techniques, sometimes flavor combinations

that may or may not make sense until you

taste it. I'm here for a little revenge,

but I also feel like beating Bobby is the

gift that keeps on giving to everyone

that is just tired of seeing Bobby play

win. My favorite thing about competition

is the opportunity to surprise people.

And mate doesn't lose.

I'm going to have to swing for the

fences. So roasting the Brussels sprouts

in the fryer, that hot oil will actually

caramelize these Brussels sprouts faster

than if I just put them in the oven.

Venison and the Brussels sprouts need to

be friends. And so my plan is to glaze

the Brussels sprouts and the venison with

the same glaze.

Hey, what are you making?

I'm making like creamed kale with roasted

venison. Creamed kale?

I love cream kale.

I like that.

I won round one, but my dish wasn't

party. So, creamed greens really just

warm you from the inside out.

I'm going to get ginger, garlic, chilies

into a pot with some duck fat.

16 minutes left.

All right, mate, talk me through this

dish right here.

What are you going to do with the

venison? I'm going to roast it.

Roast it? Yeah.

It's okay. It's lean.

It's lean. Yeah, it cook fast.

So you used to work with old Michael over

there, huh? Yeah, he used to be my boss.

So you already spanked that butt a little

bit before, huh?

A little bit, yeah.

You going to do it again?

I hope so.

Eddie, don't encourage her, please.

She said she's going to really get in

there. She doesn't need your

encouragement. I mean, really get in

there. Oh, then you like that one, huh?

All right, so we're going to have a whole

stalk of brussel sprouts.

Yes, as a rib.

So we got to get them tender so they fall

off the bone just like ribs.

All right, get to it.

Y'all got 13 minutes and 35 seconds.

I'm going to start working on my

carpaccio. So I'm going to slice it and

then pound those slices out.

So the meat is easier to eat for the

judges. Make it make sense.

Make it make sense.

So he's treating the brussel sprout ribs

as ribs. Nothing ever appears the way it

should be. I don't know where he comes up

with this stuff.

Well, he spent a year in a cabin by

himself. Yeah, I don't know what woods he

been in, but...

I've never seen a dish like this.

This is all going to make sense when it's

done, I promise.

But... Just under 10 minutes.

Oh, it looks really good.

He's glazing them.

Yeah. May, you doing okay?

Yes, Chef. Can you give me a hand for a

second? I don't know if I have that much

time, Chef.

May was by far one of the best cooks that

I've ever worked with in my own

restaurant or in any restaurant.

Today is going to be a hard day.

The corpaccio, after it's pounded out,

season it heavily with salt and pepper so

it'll start to kind of cure the meat.

And then onion straws, you would see,

like, on a casserole around the holidays,

so I want to bring some of those vibes

because venison corpaccio doesn't scream

holiday to me.

He's probably going to, like, blow us out

of the water.

I would expect nothing less.

I'm digging what May is doing, though.

I see fat everywhere.

I'm going to use bacon fat to actually

roast my venison loin.

Now I'm going to add a whole chunk of

butter in there.

More butter is more better.

May, you want some more butter for that,

or...? Oh, no.

Good. Thank you.

Holy hell. Butter poached venison.

We got it, baby.

Six minutes.

Okay, so what's in the kale?

Lots of aromatics.

I'm finishing it with peanut butter.

Say it louder.

What are you making?

She's none of your business is what's

happening. It's like a Thai peanut sauce,

but it's got kale running through it.

Take that, Russell's spout ribs.

I love this man.

Hi, Chef. Hi.

Okay, explain this to me.

So, basically, the same flavors will be

seasoned on the carpaccio that are on the

ribs, so it's almost like you're getting,

like, a little carpaccio barbecue plate.

Literally, I've never imagined that in

all of my life.

Okay, and then the crispy onions on top.

Yeah. Okay, enjoy.

Five minutes.

I've got my raw venison carpaccio on the

plate. I'm glazing it with goji chan

glaze. I'm sprinkling scallions just for

freshness over top of it.

So, May is frying her kale, and she has

the kale in the cream sauce?

We're caling it.

Caling it? We're really caling it over

there. I have the cream kale on the

bottom of the bowl.

I place my roasted venison right on top.

One minute to go.

On the side, I'm putting that nice stalk

of Russell Sprout ribs.

Finish it off with the fried kale.

Seven, six. I'm topping it with crispy

onions. Three, two, one.

Good job. They both got a lot done in 20

minutes. I don't know where this came

from. All

right, chefs, to see who moves on to the

final round, it's all about the venison.

Chef Michael, please tell us what you

made. I made a goji chan barbecue glazed

venison carpaccio with crispy onions, as

well as barbecue glazed Russell Sprout

ribs. I kind of want to strangle you,

honestly. It's so delicious.

I love the glaze on it.

Every joke I made about your Russell

Sprout ribs, I will just literally eat

it. Thank you for that, chef.

Thank you. What's hard is this brown is

really all about venison.

It's like, you know, a deer alone in the

woods. It's a little lost.

Textureally, as you eat it, I can tell

it's meat, but it could have been a

tomato, it could have been a mushroom, it

could have been beef.

But as far as just like expert cooking,

this is stellar.

And I love the seasoning throughout your

dish. Thank you.

Chef May, what did you make?

I have a can roasted venison loin with

coconut creamed kale.

This literally seems like something I

would get in the cabin, in the woods.

I mean, stick to your ribs.

My venison is perfect.

On the other side of that, I get tons of

spice, but I feel like just salt and

something to bring it all together is

really lacking. If I could just sprinkle

a little salt on this, I think it would

change the game.

But it has that like romantic, like

fireplace vibe. Some great cooking by

both of you tonight.

So give us a moment to discuss.

I put a lot of flavor in there, but May's

dish, I think it's spot on with what the

challenge is. The chef moving forward to

round three is...

Chef Michael.

Good job.

Come here, Mimi.

Good job.

That case. I think what it really came

down to is everything had this pop of

flavor that I think truly you need to

have when you're going up against Bobby.

So you've been here before and it didn't

go your way last time.

So how is history going to go down

tonight? I have a really good feeling

because we're both going to make a dish

we haven't made before.

I don't like the sound of that.

I feel like I've made every dish in the

world and you think I haven't made this

dish, that's not good.

It's the holidays.

I bring the gifts, chef.

I'm sitting the last, I'm not being

twice. Okay, Michael, what are we

cooking? What's your signature dish this

evening? I fear for all of us.

My signature dish is...

Yorkshire Christmas Pie.

Okay. What?

Wait, Yorkshire Christmas Pie.

It's like tiny Tim, what is this?

I mean, traditionally it's basically a

meat pie. Oh, like game birds and stuff

baked in. Usually it's chicken and

something else baked in a pie crust.

Oh my God.

This is amazing.

I guess Bobby won't be coming home this

Christmas. What was that?

Oh my God.

That was a good show.

Alright Bobby, seriously though, you've

never made this before.

No. So, who do you want on your team and

who do you want to give to Bobby?

I mean, May, come on.

We have to...

yes. Maylan is my...

is my family.

We are a team, we've been a team, we're

going to be a team today.

This is Team Ginger.

We've got Team Ginger.

Listen, I'm thrilled to cook with Bobby.

I've never cooked with you before.

That's crazy. So, can't make it out of

the first round.

Go straight to the end and crush the

competition. We got this.

Definitely. So, your challenge tonight is

Yorkshire Christmas Pie.

You also must serve that with two sides.

Great. How can I...

How can I holiday you guys?

I think it's time for a winter rumble.

45 minutes on the clock and your time

starts now.

You want this?

Yes. Thank you.

Yorkshire Christmas Pie.

So, this dish actually dates back

centuries. People still make it today.

You can find this often in Britain.

I mean, this does make sense in a cabin

in the woods.

It's filled with game type meats.

It could be fruits and nuts, nice flaky

crust on top.

It's literally a hug and pie form.

What do I need?

One thing I do know is that Michael is

definitely not going to stick to the

script with this.

He's going to get a little crazy with it.

What's in this dish, chef?

I don't know.

This... I love Michael to death.

You have to understand something.

He is on his own planet.

Generally, it takes what?

10 minutes to make pie dough, 30 minutes

to rest it.

Yeah. Another 30 minutes to 40 to bake

it. I'm already past 45 in my math.

I don't know, chef.

Like, who knows when he thinks about this

kind of stuff?

But when he comes in, he comes in with

conviction that he's going to make the

greatest version of this thing that's

ever been made.

So, I'm going to work on, obviously, the

pie side dishes I think we could make.

You remember the confit like...

Fondant. Yeah, the fondants that we made

at Ink, and then I would just make some

kind of like gravy or something for

those. Mushroom cream sauce.

Perfect. For me, holiday is about getting

together with your friends and your

family and playing games, and I think

this is kind of my little game that's

becoming a tradition here on Holiday B.

Last time I won in this kitchen, I made a

dish that I hadn't made before, and it

worked. So, maybe I can go two for two on

that strategy.

I want that just like the winner is

Michael. And Bobby's just stoked that he

chose me as a Titan and just is validated

in that decision.

And then, broccoli,

my only inspo for that is make it look

like that wreath over there.

Perfect. So, it looks

like Michael has the ingredients for his

pie crust in the processor.

I'm going pretty traditional.

I'm making a quick pie dough, butter,

flour, salt, milk, and then generally

it's usually cooked with any kind of game

bird. I'm using a hen.

I'll use the livers.

I'll use some sausage and chicken breast

inside. All right, Bobby, so what's your

take on this Christmas jokester pie?

We're going to do a bunch of different

poultry. Some squabs, some ducks, some

chicken. That's right.

And then we're going to do kind of a

punchy mushroom dish with super rich

mashed potatoes. I'm going to get some

green curry. Curry?

Oh, no. Here it comes.

What Yorkshire pie has curry in it?

Oh, Lord, there's a fire.

Ooh, funny. Oh,

Bobby, watch this.

I'll throw a towel at Michael.

Oh, that's a little bit of frustration in

the air. He didn't catch a fire, did it?

Just for that, Michael, you're going to

beat him. That's my plan.

37 minutes left.

You doing okay?

I mean, yeah, generally.

What? Generally, yeah.

The filling is kind of bring all of those

poultry's together, and you could really

serve a lot of bland food in this kind of

meal. So I'm going to add green curry and

some coconut milk.

We almost make like a green curry gravy,

so to speak, because green curry is a

really good combination of spices that

create a really fantastic depth of

flavor. And then I'm going to make a

buttermilk crust. Buttermilk, instead of

water, is a big deal.

Like, it really makes it very, very

flaky. It's something one of my pastry

chefs taught me.

Trust me. I didn't come up with this.

I've never heard of buttermilk.

It's fantastic. Yeah, it's fantastic.

What's up, big Mike?

What's going on?

So who's working on what?

I got the sides going, doing a potato

fondant. Ooh. With a mushroom cream

sauce. I liked it.

Since we're going classic with the pie,

we're going classic with the potatoes.

Classic with the sides.

I get a mushroom cream sauce working.

Chucky mushrooms and my Chucky mushrooms

with some thyme and reduced cream.

All right, what's the second side?

A broccoli salad with mushrooms.

A mustard vinaigrette.

A mustard vinaigrette.

I like that.

You want to come with me in a vacuum

machine? I gotta go over there.

Okay, let's go.

You run with me.

Come on, come on, come on.

Vacuuming the dough hydrates everything

together faster. Your process is

creative. Always is.

Or stupid.

Petering. So what are you working on,

Chippy? A little chicken skin.

We're working mashed potatoes and a

mushroom dish. Some roasted trumpet

mushrooms and then a bunch of wok charred

mushrooms on top of that.

So lots of like intense mushroom flavor.

I'm going to take skeling garlic, ginger

paste, shrimp paste, like make it really

round and punchy.

This is what I love about these

competitions with the teams.

I would have never considered doing that

with those mushrooms because I don't use

those ingredients. But the fact that I

was using like a little green curry just

to give a little bit of Asian flavor,

Tiffany was able to kind of reach to that

part of her repertoire and go for it.

I love that.

You got 32 minutes and 45 seconds.

Hey, Michael, what's all in that bowl?

Pork sausage, dried cranberries, egg, and

then potato flake actually binds it

together so that I don't have to add

bread to it.

It'll stay moist instead of drying out

whatever your stuffing is.

I always love to watch him cook because

somehow, some way, he finds a way to make

all those flavors and the textures and

everything just go together at the end.

Inside the pie there is also chicken.

I'm rendering the skin.

While that is going on, I get the

broccoli cut up with salt and pepper,

olive oil, toss that, and get that in the

oven roasting.

Two totally different paths, but lots of

flavor bombs added to these dishes.

I think it's going to come down to the

dough, right? We have 23 minutes and 20

seconds left, so I would really urge both

of these chefs to hurry up and get their

pie in the oven.

I roll the dough out, I cut out rings,

and I cut out the middle so that the

dough can breathe.

Letting the dough breathe is so huge.

People forget to do that.

Or else you're just going to have like a

smooshie pie now.

Exactly. Chef Michael is doing almost

like a hand pie.

So he's putting that filling right on to

the dough itself.

Bobby is just filling in the cast iron

skillet. He's going to top it with a

flecky crust, almost like a pop pie.

It's going to cook very quickly.

Let me go mess with Bobby a little bit.

I found this book.

Hey Bobby, we're getting a little too

cozy out here in the woods.

You know that, right?

Yeah. It's also a lot of scary stuff out

here too. You ever heard of the

Abominable Snowman? Never heard of him.

You haven't? Nope.

Well, I found this book in the cabin.

Mind if I read it?

Sure. His legend spans many years and

cultures. Early explorers dismissed this

legend and says the footprints were

probably from a big old bad wolf.

I was speculated it was just a big old

dirty bear.

But he's been seen all over the world.

Every description is the same.

Some loner wandering in the woods with no

friends. That sounds like you tonight.

That sounds a little familiar, right

Bobby? He has me.

What do you want Eddie?

Hey Bobby, look me in my eyes.

The forehead. The brow.

Yeah. The nose.

You might think I'm crazy, but it seems

like the Abominable Snowman.

Oh my God.

Can I get a picture?

Come on.

Bobby, you got to look at the camera.

The Abominable Snowman shows up because

that's what happens here during the

holidays. I really wasn't able to pay a

lot of attention because I was really

busy. But apparently he was here.

I see these tracks.

I'm not sure if I'm going to get it.

All right, 17 minutes.

I take the chicken breast out of the pans

from rendering straight into liquid

nitrogen to stop the cooking process so

they don't overcook.

Cooling the chicken down with the liquid

nitrogen, not only is it classic Michael,

but I think it's just smart cooking.

Michael coming in here with such an

ambitious dish, I wouldn't expect

anything less. Hey team Michael, when are

you aiming to get your pie to oven?

Five minutes ago, sir.

Uh-oh, five minutes ago.

I know I'm running out of time.

Maybe not the best idea ever.

I'm sealing that with some egg wash and a

fork, brushing the outside, seasoning it

with salt and pepper.

Yo, get those in the oven.

Yes, chef.

I get my pies in the oven with less than

15 minutes left.

I do make a similar dish to this, and I

know that that actually takes 16 minutes

to cook. I wanted to cook this for 20, so

right now I'm already behind by at least

five minutes. In my head now I'm just

processing, what do I do if this thing

doesn't come out right?

Not my best idea, May.

Definitely not my best idea.

Eleven minutes left.

The pies are in the oven.

The clock is ticking.

I still need to make my gravy.

I've got my pan that I rendered the

chicken in. Chestnuts, onions, deglaze

with cognac.

I'm adding chicken stock to then braise

these chestnuts. Chef May, what are you

working on? I am finishing the fondant

potatoes and getting the broccoli ready.

So I take the broccoli out of the oven.

I get the parses in the fryer till it's

golden brown. That is going to be the

crispy element for the reef.

All right, so Tiffany's running the

potato through a mill.

I seasoned them really well and then just

started ladling the cream and butter in

there. So if you want to check these

mushrooms. Yeah.

Wow, it tastes great.

With five minutes left, both of these

teams still have a lot of work to do.

I can see that these pies aren't getting

as hot as I need them to be.

The pie might be going in the fryer.

Oh, f***. Love it.

Do you? I bet you do.

I get this bright idea that maybe the

fryer will fix it.

Okay, we'll have to get these out

somehow. I don't know how this is going

to work out.

With that intensity, they may fall apart.

I have to find out though.

Chef, we got this.

We got this.

This is a deciding moment, folks.

All those pies are going to stay

together. Oh, this is not good.

Oh, no.

That's not what we want, guys.

No, don't clap for that.

That's not good.

Oh. I mean, I can't give up at this

point. So I know that I can slice this

and quickly sear it.

And I also have the opportunity to get

that hot gravy that's going to go over

top of it.

The wheels coming off the carriage over

there, Chef. I am very busy right now,

Tiffany. You did it to yourself.

Maybe you'll be a bit ambitious.

It's not over until it's over.

So the pies coming out of the oven, then

on top, I put the cashew crunch.

So all the mushrooms are ready to go.

I'm like full lunch lady, like ladle

potato. And then finishing them with

crispy chicken skin, it is perfect.

Michael, you have just under two minutes,

brother. Yes, Chef.

For the broccoli, I get the mustard,

vinaigrette in the middle.

I set the broccoli right around that as a

reef. Right on top of that, I get the

crispy parsage.

There's nothing on the plate.

Oh, my God.

Five, eight, seven, six, five.

Sauce, everyone. Three, two, one.

Oh, I thought I could get that done

faster. Perfect.

You deserve this.

Now, Chef Michael might have pulled this

off because right now I'm looking at the

pie that's on the plate.

It looks a lot more done than it did 30

seconds ago. You know, I went with a

rustic plating since we're in the woods

in the cabin.

So it's a little different than I'm used

to, you know.

You're so crazy.

All right, chefs.

Now it's time for me to introduce you to

the judges. First up, Chef Arthur and

restaurant tour, Chris Sky.

Partner and sommelier at Cora, Immeline

Zhao. Third generation proprietor and

owner of Ahsoka Enterprises.

Jason Rashad. All right, so tonight was

all about the foods that we would eat if

we were snowed in in a cabin in the

woods. And tonight's challenge was

Yorkshire Christmas pie.

So start with the first meal in front of

you. The

pie, it's deep, it's rich, it's hearty,

it's flavorful. Very interesting take on

this one with the coconut and the curry.

I only wish that there was a bit more

creaminess in there.

But besides that, the mashed potato, love

the chicken skin on top.

It worked. It's creamy and rich and

delicious. I think that the pie leans

more in the pot pie category, but it's

still absolutely delicious.

The crust was done just perfectly.

The nut topping really added a beautiful

touch. Maybe the mushrooms could have

used a little more salt, but all in all,

it was a great presentation.

All right, judges, once you try the

second Christmas Yorkshire pie, dig in.

It felt like the holidays.

Everything from the chestnuts to the

cranberries to the gravy.

But I do think the pastry on this was

undercooked. It's not raw, but it's not

cooked either. But the flavors are really

spot on. The potatoes and mushroom

fondant, a nice compliment.

The roastedness of the broccoli and the

fried parsnips brought this dish all

together. I agree the crust was not as

flaky, but all in all, it was some really

nice holiday flavors here.

Now it is time to take a vote.

I can only blame myself for what went

wrong. So outside of that, I hope that

the things that we did right are enough

to carry this dish to the win.

And the winning team is...

Team Bobby!

Dummy. He's the right man.

You did this to yourself!

No! You should never talk to him again.

Great flavors all around, but the pie, I

mean, that was soul touching, you know?

And that's the kind of dish that you want

when you're in the woods during the

holidays. Great job.

Thank you. Good job.

Even though we didn't win, I don't regret

choosing the Yorkshire Christmas pie

because just getting to learn something

new, that's why we all cook.

But also because we got to cook together,

so... We did get to cook together, and

that was fun.

That's always fun.

Thank you guys.

Pulling back by the straps.

Ah! You know what, Bobby, maybe I should

just leave you in the cabin for another

year. Try again next year.

How about that?

This holiday season?

It's no more Mr.

Nice Pie.