All language subtitles for Watch Beat Bobby Flay Season 40 Episode 2_mp4_en_zzzzzzzzzz

I'm Bobby Flay.

Each week, one brave chef will try to

take me down in my house.

This is my show.

Today it is.

Tomorrow, who knows?

I'm fresh talking.

This culinary battle is gonna shake down

in two rounds.

Round one, to get to me, two contenders

have to go through each other using an

ingredient of my choice.

It's do or die, Bobby.

Two people that know me well will decide

who's got the skills to beat me.

Me, yeah! Round two, I go head-to-head

with the winning contender.

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

with their signature dish.

What? Don't try this at home.

I know you did it, Bobby!

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

two! Everyone's out to beat me.

All right, I'm back and I'm raring to go.

Please welcome Andrew Zimmern and Tiffany

Faizon. Oh,

sweet. That cat looks

very much like you.

I mean, it's ginger.

What's the duck all about?

This is a ferocious duck.

It looks gentle on the outside.

He's a sharpshooter.

He's a sharpshooter.

So, what's your strategy?

Well, the kitty is out of the bag.

Our chefs today are going to give you a

cuisine that we're very familiar with.

We've spent a lot of time in this region.

What is the weirdest thing you've eaten

in this region?

Ooh! Probably a balutin.

Which is a fertilized duck egg.

Yeah, no, thank you.

Who's up tonight?

Tonight, we are going to bring in two top

-notch Filipino chefs.

Oh, Filipino, okay.

How's your Filipino game?

I've done okay with a couple of adobo

dishes. But this will be challenging for

sure. I hope so.

Why don't we bring out the chefs?

Yeah. He's a first-generation Filipino

-American, and he's earned a Michelin star

for his Japanese and Filipino cuisine.

Chef Michael Kolante!

Woo! Let's go!

Our next contender was raised in the

Philippines. Her career has taken her

around the world.

Chef Layla Basam!

She got the whole world in her hands.

She does.

Michael, Layla, welcome.

How are you guys doing?

Good. Filipino throw-down, let's go.

Yeah. All right, I'm going to give you an

ingredient of my choice, and you must

make that ingredient the star of your

dish. And that ingredient is...

Savoy cabbage.

All right. Do you cook with this?

Yeah. I'll make it work.

Make it work!

Come on! You guys!

All right, guys, 20 minutes in the clock.

Don't lose your heads.

Not a lot of cabbage confidence.

It's a very difficult challenge.

It can be anything you want it to be.

So I would char it and give it a lot of

sweetness, a lot of spice to really

elevate the sweetness of the cabbage.

Here's the thing, though.

Everyone gets into the kitchen, and then

they want to roll something inside

cabbage. And the minute you do that, you

don't make the cabbage the star of the

dish. You know what I would roll in this

cabbage? Cabbage. Cabbage.

I'm keeping my mouth shut because I was

like, I would wrap some fish in this.

Michael, what are you making?

I'm going to make a Filipino kind of

meatloaf called impadillo.

Burn stuff it into a cabbage.

There you go.

The strategy with the Savoy cabbage is to

showcase it in a few different ways.

I'm making a stuffed cabbage roll with

pork and cabbage, gochujang ketchup, and

a yolk. Start with the filling.

So I'm chopping up some cabbage, as well

as some mushroom, garlic, and shallots.

Man, the audience is so quiet.

Are you guys on my side or not?

I grew up in Orlando with parents from

the Philippines. I spent a lot of time

watching Food Network.

After college school, I ended up working

for Wolfgang Park.

I have over 20 years' experience working

for some of the best in the industry.

Today, I'm the owner of Soseki Modern

Omakase. I showcase Japanese

sensibilities and my Filipino heritage.

In 2022, we earned our first Michelin

star. I'm here tonight because in order

to be the best, you got to beat the best.

And I know that's Bobby Flay.

I love the versatility of Savoy cabbage.

It can pick up whatever broth you cook it

in. So I'm doing nilaga, which is a

Filipino beef stew.

So I start raising the cabbage in

tangerine juice, ginger, garlic, and

shallots. A little bit of jalapeno.

Citrus and chili, great combination.

Yes. She's given me silent killer vibes.

Silent killer.

I grew up in the Philippines and fell in

love with cooking, helping my mom and my

aunt in the kitchen.

I eventually followed my passion.

I moved to Spain just to start some of

the best restaurants in San Sebastian.

Finally, I opened my first restaurant,

Auker 45 in Barcelona.

I just felt like Filipino street food

should be represented.

And now we're in Austin.

So I came here to represent my culture,

my cuisine, and beat Bobby.

Chefs, 15 minutes.

Layla. Okay, what's the plan?

What are we doing?

I'm going to grease it, and then I'm

going to char it later.

I love that plan.

Okay, lots of strong flavors in here.

For sure. Gil demi, duck fat.

I like where this is going.

It's time to start my base.

I just reduced some meal stock and duck

fat. I want my broth to have that

intensity of Filipino beef stew.

All right. Hey, Chef.

I hear that you are wrapping something in

cabbage. We're going to make a little

sausage. Son, you got 14 minutes.

What are you doing?

We've got a plan.

I am undefeated with Bobby.

I have never lost.

You bet on the winning horse.

I get the brown pork into my bowl with

mushrooms, milk, panko breadcrumbs, and

that raw egg, soy sauce, vinegar, some of

that beautiful cabbage as well.

What do you think?

If Layla is in the cabbage patch, Michael

is in the cabbage weeds.

We have 12 minutes and raw pork.

Right. And now he is coaching eggs.

This dude is taking away too much.

It's time to build my sauce.

Gochujang, vinegar, ketchup.

It's spicy. It's rich.

It's going to work really well with pork

and cabbage. Just under nine minutes,

Chef. I see oyster mushrooms.

What are you doing?

Like a great con to me, just like what my

mom used to make.

Oh, I love that.

So it's called nilaga.

Nilaga is usually made with beef.

So I need a meeting as to come from the

mushrooms. Chef, you're rolling

like a madman.

Are you going to saute those?

I chugging the thorn in the fryer.

You know there's seven minutes on the

clock. Exactly. If it doesn't work.

Chef, no negative self-talk.

I feel like I definitely took on more

than I could chew, but there's no going

back. I wish I could char these cabbage

for 15 minutes, but I only have three

minutes, so I'll do what I have to do.

Is this like the highest it can go?

I'm taking the cabbage out of the fryer

and slicing it in half.

They're raw. That's right.

It is lightly raw, so I throw it into a

pan. We're going into survival mode.

You have one minute and 30 seconds.

At this point, I'm very nervous about

getting my cabbage rolls cooked all the

way through. I would have just flattened

them out a little bit.

They'll cook faster.

Plating time. I am adding creme fraiche,

the nilaga reduction, charred cabbage as

well. 30 seconds to go, you guys.

I'm starting my plate with that gochujang

sauce, then I add that egg yolk.

10, 9, 8.

Put the cabbage roll on the plate and

charred. Three, two, one.

All right.

Chef Leila, what'd you make?

It's a charred cabbage with a nilaga

reduction. Chef, there's a lot to like

about this dish.

Broth, cabbage, dairy.

It's a really timeless combination, but I

would have loved to have seen more broth.

You cannot miss the cabbage in this dish.

That creme fraiche kind of links into the

broth, and then the cabbage is silky.

I'm gonna get this bite of chili, but I

think the char didn't really make it to

the dish. Chef Michael, tell us about

your dish. All right, so I did a empatida

with Filipino meatloaf wrapped in the

cabbage. It's so ambitious.

You have wrapped cabbage, you have a

farce, a poached egg, but the pork is

pretty raw, rare, raw in that

neighborhood. When you were rolling those

little bundles, we both wanted you to

smash it down.

You know, that being said, flavors are

excellent. I love the sauce.

Put that on everything.

Thank you so much.

Blackened taupe, team discuss.

Having components that we're cooked all

the way through, it's gonna be a miracle

if I get the win.

The chef who is going to move forward

is... Chef Layla.

CHEERING Being ambitious, taking risks,

that's definitely something I'm well

known for. But the time got away from me,

hopefully. Chef Layla can take the win

for the Filipinos.

Chef Layla, you made cabbage the star of

your dish, but if this is like a light

symphony, it is time to turn the volume

all the way up, Queen.

Okay, we need a rock concert.

You will love it.

All right, Layla, congratulations.

You got through round one.

How do you feel?

I'm ready for the next one.

No nerves at all.

What is your signature dish?

My signature dish is...

Kare kare. Oh!

Thank you. Do you even know what this is?

I have a pretty good idea.

You're not gonna be able to crispy-rice

your way out of this one.

You never know.

45 minutes on the clock, and your time

starts now. Let's go!

Kare kare. You don't have a Filipino

celebration without this dish?

Yes, a Filipino stew with meat and

vegetables, and it's the best peanut

sauce you've ever had, finished with

fermented shrimp paste, kalamansi, which

is a half-long, half-orange, you know?

Roasted and ground peanuts.

Layla, how many times have you made this

dish? Oh, I can't count.

This is my mom's signature dish.

Love it! As a kid, kare kare was my

favorite dish, so this is my big thank

you to my mom.

I am making kare kare with beef chuck,

confit eggplant, and a fermented shrimp

paste. It's called bagel.

Traditionally, kare kare is made with ox

tail, but Layla's using chuck, which is a

good idea. 45 minutes is never gonna be

enough to cook ox tail.

So my strategy is using chuck roast, and

to give it a quick sear, and then later,

pressure cook it.

You're right, Bobby.

I know you're nervous.

Oh, here we go.

Hey! This is gonna be very difficult for

me because there's some subtleties to the

flavors and the textures, so I'm gonna

think about it like a curry.

I'm making kare kare with ox tails,

crushed peanuts, and crispy scallion

rice. He's using ox tail in 45 minutes,

which I love for us.

I get my ox tails in a pressure cooker

right away with some veal stock and some

chicken stock, and hopefully, it'll get

somewhat tender.

I fit my aromatics in a food processor

with shallots, garlic, ginger, and

galangal. From Cabbage Queen, Sakata Kare

Queen! All right, you're making, like,

your aromatic paste here, right?

Does he know about the

anodeosidicolorate? I don't know, man.

I don't think it's a true kare kare

without anodeo. It's supposed to have

that orange color, and it also adds a bit

of earthiness. Let's go, Kare Kare Queen!

Put my meat into the pressure cooker with

the anodeo oil and veal stock, fresh

peanuts, peanut butter.

I just hope that it really works.

What's up? Sup?

Sup? You seem really kind of thrown.

I'm not gonna lie.

I'm lost. No, I can see that you're lost.

What's this? I got some onions and some

ginger in there.

Okay. Some shrimp paste, peanut butter,

and I have peanut nuts.

I'm seeing a missing spice.

Oh, anodeo, yes.

Anodeo seed for color, some stock, and

coconut milk, and some peanut butter.

You're thinking it.

And then I'm also adding some fish sauce,

some sambal, and a little sriracha as

well. Layla, he has no idea what's going

on! That's how I like it.

I'm dying. Rarely do I see that guy

thrown. I think he kind of understands,

and not really where he's going.

But the subtlety and the nuances, that's

lost. It doesn't have a lot of flavor

yet, and I'm really surprised, because

I've put a lot of big ingredients in

here. Layla, Bobby just texted me 30

seconds ago and said, can you please tell

me what's in this dish?

We're not gonna tell him.

Yes, Layla!

Ugh. She's a chef.

Layla continues to be the kata kata

queen. So this is actually a very

traditional take on kare kare.

You usually serve it with rice and

vegetables, like green beans and

eggplants. Kare kare don't usually have

mushrooms, but I just want that umami in

there. So Layla's frying her Japanese

eggplants. I love that, because you push

out some of that liquid, and then it

soaks in the bra.

That's right. I've started on my

vegetables. Some bok choy, some long

beans. I'm just going to plant them.

Eggplant, I'm gonna saute, get them a

little charred. I'm gonna take a look at

what Roberto has going on.

Chef's 26 minutes on the clock.

I'm not gonna lie to you, your sauce is

nice. Is it?

Yeah, you got a nice little thing going

on there. Are you happy where this is

going? I don't know, because this has to

cook. Right. Like seriously, it has to

cook. There's some challenges to

overcome, which is music to our ears.

Tiffany, do you know what I smell over

here? Excellence. Yeah!

Uh, Chef, your shrimp paste and aromatics

go in at the beginning of your brazen

there, and then you're gonna bring it in

at the end.

Oh, I like that.

So right now I'm making baguong.

Baguong is a fermented shrimp paste, and

I just add a chili garlic emulsion to add

some heat.

I know this baguong needs a little bit of

acidity, so I see the yuzu, and I grab

it, and then finish it with some crushed

peanuts. Whisper sweet katakati

nothings in my ear.

She has got all her aromatics sizzling in

oil, and she's fried the shrimp paste in

there as well to drizzle.

Perfect. I love it.

I love it.

Bobby, his sauce tastes like sautéed

dipping sauce from a less than ambitious

restaurant. You know what?

I'm feeling kind of good.

I'm feeling good.

I think your streak goes on.

I think I start a new one.

My rice is done cooking, and I put a cast

-iron pan on because I'm gonna crisp up

the rice with some green onions.

Oh, are you...

are you crisping your rice in a skillet?

Here we go!

This is his hack, and it's happened so

much that they've even built a neon sign

for it. Oh!

Oh, my God!

Welcome to Club Crispy Rice.

It has everything.

I know people give me a hard time about

making crispy rice, but it has amazing

texture and flavor.

That tastes good.

It is.

It's so good.

Ten minutes left.

I need to figure out if the pressure

cooker did its magic.

It smells divine.

The meat is super tender, and so I'm

quite happy.

If I take the oxtails out, they're a tiny

bit tough. So I'm cooking them in the

skillet. Nothing I can do at this point.

And I gotta go.

Three and a half minutes, chefs.

I need to plate.

So I start with the rice, and then I put

my meat in there with the sauce, and now

I'm gonna add all of the vegetables, and

I'm gonna finish it with the bagong.

Last call at Club Crispy Rice.

So to plate up, I take the oxtails with

the sauce, put it in the bottom of the

bowl, then I put some of the vegetables

around it.

Then I garnish it with crushed peanuts

and a little crispy scallion rice.

Good job. I would say that I'm probably

the underdog at this point, because I

didn't get my oxtails cooked enough.

Who knows?

Layla, congrats on killing it through the

round. Guys, we'd love to introduce you

to your judges.

First up, chef owner of Pig & Cow, Lea

Cohen. Executive director of Food &

Society at the Aspen Institute, Morbi

Cumber. And author and restaurateur,

Nicole Ponceca.

Judges, if I can invite you to dig into

the first plate in front of you.

Kare-kare is the quintessential Filipino

dish, and I love the bagong because it

needs that funk, that umami, and the

meat's super tender.

One thing that I didn't particularly love

was the yuzu.

It was a little bit overpowering.

So I loved it that my top kid became a

flavor bomb in my mouth, but somehow the

eggplant and the beef didn't get enough

of the sauce, and it was a really good

sauce. I grew up on this dish.

I love the fermented shrimp paste, so

you're just not eating spoonfuls of a

Filipino peanut sauce.

I did not like the yuzu.

It lightened the sauce up where I wanted

it to be just a little bit more unctuous.

I wanted it to be a blanket, but that

bugger went, wow, what is this thing

here? Judges, thank you.

Do a little switcheroo, please.

So this reminds me of kare-kare with the

oxtail and how much sauce it has.

The only issue that I have is it's a

little tough. The sauce is really nice.

Is it the most traditional flavor?

No. Do I want to eat more of it?

Yes. Do I love the crispy rice?

Of course. It's like very addictive.

There's nothing like oxtail for flavor

and richness, but I wish it had another

45 minutes. But what an addictive sauce.

It's like this blanket.

You want to sort of smear it all over

yourself. With these delicious crunchy

peanuts? Yeah, this is a comfort dish,

but I found it interesting the use of

sambal and sriracha, which brought it to

Thai more than Filipino.

Judges, now we need your votes.

I try to stay as authentic as I could.

The judges love his sauce, so I'm

definitely nervous. And the winner is...

Chef Layla!

Oh my God, I feel great.

I say true to the flavors, and I hope I

made my mom proud.

The bubble oom really was the kicker for

me. The funk, the umami made this

karakare the winner.

Welcome to the winner's circle.

It feels so good.

Doesn't it? It's like a warm bath of

karakare. My name is Layla Bassam, and I

just feed Bobby Plays.