All language subtitles for Watch Beat Bobby Flay Season 39 Episode 9 Full - FREE XXIKU

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?

-Ooh.
-Trash talking.

This culinary battle is gonna
shake down in two rounds.

Round one, to get to me,
two contenders have to go

through each other using
an ingredient of my choice.

It's do or die, Bobby.

[Bobby]
Two people that know me well
will decide who's got

the skills to beat me.
-Yeah!

[Bobby]
Round two, I go head to head
with the winning contender.

Let's go!

[Bobby]
It's their turn to surprise me
with their signature dish.

-What?
-Ah!

Don't try this at home.

I know you didn't it, Bobby!

[Bobby] Bottom line...

You're gonna run out of time!

...everyone's out to beat me.

[snap]

-You guys ready
for a great show?
-[cheering]

My co-hosts tonight have
one thing in common.

They're ready to get in my face
and put me in my place.

Please welcome
Chef Antonia Lofaso

and the hilarious
Tiffany Haddish!

[audience cheering]

Done!
Done, done, done, done!

OK, I can't believe
you're here.

Honestly, you are the person
I've always wanted to get here.

Always.
-Really?

-And when --
-If you wanna date me,
you could have just slid

in my DMs.
Don't be jealous.

He's trying to holler.
-[Bobby cackles]

Yes, I am!

Listen, I've been
a fan of yours for so long.

And then you got this new show
on Peacock.

Yeah, it's me
and my best friends.

And we taking basically
our own girl's trip.

It's called
"Tiffany Haddish Goes Off."

Is it scripted
or is it unscripted?

It is unscripted.

-[Bobby] Oh my god, I love this.
-It's reality.

If you have another season,
I'll have you guys over

to my house.
-Oh, over to y'all's?

-[Bobby] Yeah.
-What if we just did a "Tiffany
Haddish Goes Off with Bobby"?

OK, I -- ooh.

Do you like to eat?

I love to eat
and I love to cook.

Oh really?
What do you like to cook?

-Food.
-[all cackle]

But I love making, like,
chicken and dumplings.

My spaghettis is off the chain.
My beef stew's off the chain.

My lentil beans,
you will fall in love.

My brisket.

Keep going, keep going,
keep going.

My brisket will make you be

like, "Ooh wee, you my queen."

-Antonia, what are you up to?
-I don't wanna talk about me.

Girl, you wanna be
my maid of honor?

Yes, yes.

Oh, no, we're not
getting married.

I don't wanna get
married either.

I just wanna have
the ceremony, but we're gonna

just do a trust
and power of attorney.

-Perfect.
-[audience laughing]

You locked me up already.

And we have to buy one piece
of property together.

You don't even have
to give me a ring.

Am I moving in?

No, you're gonna live next door.

-Would you keep your name?
-Look, I'll be Haddish Flay.

-He could also be Haddish Flay.
-I like it.

Bobby Haddish Flay.

But we don't gotta
change our names.

because we're not gonna
legally get married.

-We're going to do a trust.
-Trust.

[together]
Power of attorney.

So we got each other back.

I got it.
I got it.

I don't have any words

for this whole experience that
I've just --

-Congratulations.
-We're together.

I know.
Congratulations.

I can say
that I was here for it.

Yeah, you were here for it.
Stop looking at him.

[laughing]

-I got your back, baby.
-Thank you.

-I'm ready.
-I like that.

He ready.

Just so we're clear,
we know what

the assignment is today.
-OK.

OK, we're bringing all the sass.

We're here to take you down.

Our first contender blends
modern American cuisine

with global flavors.
-Mm!

Please welcome
Chef Talia Trovato.

[Tiffany] Yeah! Talia!

[upbeat music playing]

She let you know what's up.

Our next contender
is stirring things up

with her Latin and modern
American cooking.

Tonight, she has two obstacles
to overcome.

First, she has to
defeat her wife.

Then she has to defeat you.

Please welcome Talia's better
half, Chef Hedy Trovato.

[upbeat music playing]

♪ We'll never be here again ♪

♪ I'll level you
for the judge ♪

♪ What is going on tonight? ♪

Oh, oh, oh.

-What is going on here?
-You can't compete with that.

You can't compete with that.

They've been practicing that
for weeks, y'all.

Good evening, chefs.
Hedy, Talia, what's going on?

-How are you, Chef?
-What's your goal tonight?

-Well, our goal...
-Yeah?

...is to make this
The Trovato house tonight
and take you down.

Oh, really?

Well, you do understand
that before you get to me,

you must go
through each other, right?

Gotta do what
we gotta do, right?

Yeah!

I'm gonna give you
an ingredient of my choice,

and you must make
that ingredient the star

of your dish.
And that ingredient is...

dried ancho chiles.

[audience]
Ooh.

She brings the spice,
so I'm gonna have

to really turn it up tonight.

[Bobby] All right, guys,
20 minutes on the clock.

It's all about the ancho chiles.

-Don't forget to bring the heat.
-[bell rings]

Ancho chili.

Ancho chili
is a dried red chili.

It's not really
the center-of-the-plate
kind of ingredient,

so you really have to make
something creative so it stands

out but also makes sense
for the dish.

Personally, me, what I would do,

I love a good, sweet,
spicy treat.

Actually, ancho chilies
and chocolate go really

well together.
-Really well.

Is that what our wedding cake
gonna have in it?

-Ancho ch --
-Yeah.

It's gonna be a chocolate
ancho chili wedding cake.

First thing I'm gonna do is
hydrate the ancho peppers

with a little bit of chicken
stock for making a chicken mole

over a polenta.

Bobby's giving a Latina
a dry pepper?

Are you kidding me?

I spent over a decade
at Disney's Grand Floridian.

That's where I learned to hone
my culinary skills.

In 2019, I met Talia at Disney.

I mean,
I fell in love right away.

We are married,
we are co-parenting,

and we own
a restaurant together.

At Coppia, we serve modern
American cuisine influenced

from my Venezuelan heritage.

I know that Talia is
an incredible chef,

but tonight is my night.

-Hedy, you nervous?
-Oh, a little bit.

Out of the gate, I know Hedy's
happy with this ingredient,

but I am taking this
way on the other side.

I'm making
a crispy shrimp wonton

with an ancho chili sauce.

Did you know that these two
competed on "Chopped" together?

-Oh, no, I didn't know that.
-[Tiffany] Yeah, yeah, yeah.

I went to college for pre-med,
but after my mom was diagnosed

with cancer, I started cooking
for her, and realized

that the kitchen was
where I was supposed to be.

In 2019, I got the opportunity
to work at Walt Disney World.

That's where I met my wife.

Together, we were
pretty unstoppable.

We competed on "Chopped"
as a couple and won.

Hedy and I are so competitive.
I'm not going home a loser.

16 minutes and 20
seconds, you guys.

What are you making in here?

So we're gonna do
a shrimp wonton.

Ooh, a shrimp wonton.
I love that.

We're gonna make that ancho
into a really nice sauce.

Since ancho chiles are bitter,

I think honey will really
brighten it up.

Hedy, who do you have
in the audience?

So, our daughter, Alice,
is right up here.

[audience clapping]

-What are you making?
-Uh, mole.

-[Antonia] Mm-hmm.
-[Hedy] With, uh, chicken and --

-OK, keep going, keep going.
-Yes.

Putting some Mexican chocolate
in there.

-OK, get those chickens on.
-Absolutely.

OK.
Good luck, chefs.

Hedy is doing
a roasted chicken breast,

and then doing a mole.

I can smell the spices
in the air already.

Mm-hmm.

[Tiffany]
As fast as they got this meal
together is how fast

it takes me to get ready
for a date.

All right, I like that.

[Hedy] Mole typically takes
hours and hours.

There might not be enough time

for all these flavors
to develop.

Well, I'm gonna check
on Talia.

[Bobby] All right, cool.

-[audience cheering]
-Ah!

[Tiffany]
Real talk, who's the better
cook in the house?

-Hedy's great.
-[Tiffany] She is?

Yeah, I'm gonna have
to pull all the stops.

I love it.

[mixer whirring]

Hey, Hedy.

Now, what are you making?
-I'm making a mole.

Doesn't mole take, like, hours?

[Hedy] It can, but I've done
a few quick moles in my life.

It really highlights
this pepper, so that's why

-I went that route.
I like what it does.
-OK.

-Is that grits?
-This is a polenta, yes.

-Alice, who's the better cook?
-Both.

-Both are good?
-Do you cook too?

-Sometimes with them.
-OK, cool, cool, cool.

She's very good.

Give it up for Talia,
Hedy, and Alice.

All right, I found out
some things.

-What's going on?
-They make they daughter cook.

[all laugh]

[Talia] I ladle on
that dried ancho sauce.

I place two crispy wontons.

[Antonia] Two minutes, chef.

The polenta goes down first,
the chicken on top.

I'm checking on the sauce.
It's beautiful.

I am relieved.

Can't believe she got it done.

Ten, nine, eight, seven,

six, five, four,

three, two, one.

[bell rings]

Whoo!
Whoo, whoo, whoo!

Can't wait to get a relationship
like that, Bobby.

[Antonia]
To see who moves forward,
it's all gonna come down

to who did the best
with the ancho chili.

One of them is gonna try
to beat my man.

It's OK.
I still got your back, Bobby.

[Bobby & audience laugh]

Chef Talia, what did you make?

Tonight, I have
a crispy shrimp wonton

with an ancho chili sauce.

-This expensive,
I'm taking it back.
-I've been there,

I've been there.
-"I'm taking it back."

Unless you're buying it
for me, Bobby.

Done.

It's perfectly seasoned,
and the pure flavor

of that mild heat that comes
from the ancho is brilliant.

I don't love that it's
as sweet as it is.

The addition of the honey
wasn't needed.

I wanted more kick, like some
jalapenos in there.

Hi-yah!

Next time, next time.

Chef Hedy, what did you make?

I made a chicken mole
over polenta.

Hedy, I think you did
a brilliant job.

The use of ancho, which is so
traditional in mole, which is

so hard to do in 20 minutes,
really comes through.

I don't love the polenta grits.

I love the polenta grits, OK?

As soon as I took a bite,
I was like, "Grandma?"

[Talia] Feeling great, but only
my wife could make a mole

in 20 minutes.

OK, the chef moving forward
to win tonight is...

Chef Hedy.

[audience cheering]

[indistinct speaking]

I wish it could have been me,

but she's gonna beat
Bobby Flay.

How do you feel about the fact
that your wife left?

A little heartbroken,
but I'm here to get to you.

OK.

You want her to come back
and be on your team?

-That would be great.
-Get her back.

-Oh you think
you can handle two?
-[all cheering]

Two against one?!

You sure you don't need me
to help you, baby?

-I do, but not in the kitchen.
-[yelling] OK!

-Talia, come back!
-What?

Come on.
What's going on?

[Bobby]
If they win, I want them
to share that family glory.

But they have to win.

What are we cooking tonight?

What's your signature dish?

-Steak arepas.
-Arepas?

Oh, OK.

-[audience] Ooh!
-Oh-ooh!

I have to do well if I'm gonna
impress my new lady.

Well, for this round,
Antonia and I will not

be the judges.

Three experts are going
to pick the winner

in a blind taste test.

You have 45 minutes
and your time starts now!

Do you like that
he turned around

and did a little like --
he did that for you.

[indistinct] --
he made his booty
shake a little.

[Talia] Ready?

He did a major mistake
by putting us together.

We are an excellent team.
We got this.

Arepas traditionally come
from South America, Venezuela.

They're like
handheld sandwiches

made with corn flour.

Yeah, you stuff them
full of good stuff -- steak...

...cheese, chilies,
like, you know, some kind

of like crema, sauces.

-Anything.
-Anything.

I've made them probably
a dozen times.

So my strategy is to make
arepas with spice-crusted

filet mignon, avocado relish,
and an aji amarillo mayonnaise.

This is, kind of, like,
my go-to flavors.

The first thing I'm getting
started on is my sofrito.

Onions, garlic, pepper.

It's gonna go in the beans,
and it's also gonna serve

as a marinade
for the skirt steak.

I'll get the beans on right now.

My signature dish is
a steak arepa with avocado,

mozzarella, black beans,
and a coleslaw.

Venezuelan cuisine,
it's so beautiful and colorful.

This is one of my daughter's
favorite foods.

Don't forget about me.
I married her for these arepas.

-Hedy!
-Yes?

Why did you choose this dish
to beat Bobby?

It's just delicious.
It's home cooking.

That's what I'm talking about.
Bring up the memories, Hedy!

-That's right, the memories.
-Bring up the memories!

Chefs, 35 minutes.

OK, so this is
the black beans.

Yeah.

-Mmm.
-[Talia] Perfect, perfect.

So good.
Have you had this before?

-Yes.
-And?

-It's amazing.
-[Antonia] It's amazing.

That's all you need
to know, Bobby.

-It's amazing, OK?
-I got you.

What's wrong with you?
Do you need to sneeze?

-What's wrong?
-No.

-What's wrong?
-I'm just cutting some onions.

He's having an allergic
reaction to something.

-To the onions?
-Come over here and help him.

OK, I got it.
You ain't got to tell me twice.

I'm always helping my man.

-Do you need my help?
-No, I'm good.

-You got this, you sure?
-Yeah, for sure.

What's going on over there?
What's happening?

Get in here.
Get in here.

So, you know, I've seen Bobby
in the streets.

In person, he looks so good.
-Really?

Yes!
Also, he smell good, too.

[Antonia] You got him.
He's red now.

He's red now.
Look at him.

He's red now.

I also noticed
that he don't wear socks.

But I know
once we in a relationship,

I'm gonna fix that for him.

Not that I'm gonna get
him socks.

Mnh-mnh.
I'm not gonna do that.

I'm gonna put panty liners
in all his shoes.

Keep his feet nice and fresh.

[audience cheers and cackles]

It's a new world
here at "Beat Bobby Flay."

I feel like Hedy's arepas is
gonna bring back memories.

-How's it going?
-Great.

We're working on everything
together as a team.

That's how we work best.

[Bobby]
I start on my arepa dough
with some water, salt, cornmeal.

I let it rest
for about 15 minutes.

Let the dough take a nap
while you get

the filling all together.

[Bobby] Dough is resting.
I make a spice rub for my steak.

I have paprika, smoked
paprika, coriander.

Bobby, I like the way
you cutting that meat, baby.

Hedy, what kind of meat
are you using?

I'm using skirt steak.

I'm gonna let that marinade
and that sofrito

so it caramelizes on the grill.

Hey, Bobby, how do
you like arepas?

I like them -- I don't make them
very often, but --

My dough is done resting.

I form them into patties.

Put them in a cast iron pan
with some oil.

So it looks like right now
Hedy is frying those arepas.

So it's gonna be perfectly
crunchy, golden on the outside.

-Fire!
-I know.

[Bobby] They're getting nice
and crusty on the outside.

They're cooking through
nice and slowly.

I'm gonna put them in the oven,
let them finish.

[Talia] I'm pulling the arepas
out of the fryer,

and they look beautiful.

[Hedy] I'm gonna get started
on the avocado crema.

Hedy, is there anything spicy
in your dish?

The beans that we're bringing,
the avocado sauce has

a little bit of hot sauce in it.

Not to mention
the girl making it.

-[laughing]
-[audience] Whoo!

[Bobby]
Thinking about this
cornmeal cake.

I mean, it's pretty dense.

It needs a lot of flavor
to get through it.

Fresno chili hot sauce,
aji amarillo mayonnaise,

some jalapenos
in the avocado relish

to kinda really punch it up.

So I cook my steak by searing it
with the spice rub.

-I like mine well done.
-[Bobby] OK, you got it.

-You OK over there, Bobby?
-[Bobby] I'm getting there.

You got this, boo.

I mean, I get that, like,
I'm not Tiffany, but --

You're so romantic.

-It's good, right?
-It's really good.

This arepa is
on the thicker side

because it has a lot to hold up.

Mozzarella, the beans
are gonna add richness.

Avocado crema is gonna
give creaminess.

The slaw is gonna add crunch.

It's gonna add a nice zing,
a nice acidity.

You're gonna build
on the whole thing?

[Talia] I don't need steak.
He did steak.

[Hedy] Oh, wow.

What, did he give you a plate
of meat over there?

It's an arepa contest.
-Oh, my god.

-Please, ladies.
-I know that's right.

-Stop it! Stop it!
-I know that's right.

[Talia] Let's go!

I mean...

Mm-hm-hm.

I'm gonna tell you right now,
Bobby in trouble.

Bobby, there is a rescue truck
coming for you, sir.

[Bobby] Why?

[Antonia]
Because these arepas,
they're making me

rethink my life.

All right.

I can't stop eating this,
but the other part is,

like, Bobby's is, like, spicy.

-[Tiffany] You got the spice.
-[Antonia] You got spice.

[Hedy] With the steaks, I wanna
make sure they have a nice char

all around them.

Three minutes left.

[Bobby] I'm assembling
these little stacks.

So I have the spice-crusted
steak, and I put

some Fresno hot sauce on it,
some avocado.

So your little filets are
gonna be just, like, a hunk

of filet inside your arepa?
-[Bobby] Yeah.

Ooh.

Some of the cotija cheese,
some of the shallots.

I open the arepa.

I slather them with the aji
amarillo mayonnaise

on both sides, and then I put
the steak stack inside of it.

I think they look beautiful.

The building and the layering
is so important.

[Hedy] They look beautiful?

Of course, they do.
She makes the best.

[Tiffany] Ten seconds!

Ten, nine, eight, seven,

six, five, four,

three, two, one!
-[audience cheering]

-Good job.
-[Talia] Thank you so much.

I think this is
gonna be the winner.

Yeah!

[Antonia] Hedy and Talia,
I just wanna give you
a huge congratulations.

Beautiful arepas.

I'd like to introduce you
to our judges.

First up, the queen
of soul food, Melba Wilson.

Chef and restaurateur,
Franco Noriega.

Chef and culinary consultant,
Adriana Urbina.

Judges, the challenge
was steak arepas.

Please try the first one
in front of you.

Melba, what do you think?

The steak really,
really cooked wonderfully,

and those black beans
had me smacking.

However, the dough was very,
very thick for me.

Franco?

I think it was very well
balanced between the avocado

crema, of course the creaminess
of the cheese and the beans,

but overall it felt
like a little bit doughy.

Adriana.

I felt like I was
in Venezuela,

eating like
a real street arepa.

The downside, it was like
too much in one arepa,

in terms of like creaminess.

But as a whole, I liked it.

OK, thank you, judges.

If you could switch your plates.

-Franco.
-I love the presentation.

I love the sauces
on top of the plate.

I love also the fact
that it's a thin arepa.

It goes crispy and great.

but I think it was
a big piece of steak,

so it made it a little bit
difficult to eat.

What them pretty teeth you got?

Adriana, what do you think?

It didn't bother me,
the big piece of meat,

because it's very tender
and it's very well cooked,

but I feel like there are
too many elements

that are spicy.

You lose the other flavors
a little bit.

[Antonia] OK, judges, thank you
so much for your comments.

I could pass these to you
and start the vote.

Size might be a preference
on this round,

but I think
that's the only worry.

I know we nailed
everything else.

Everything in there was
packed full of flavor,

so at this point,
it's really a preference thing.

Well, the judges have voted,
and we have our winner.

And the winner is...

Bobby Flay!

[Bobby] Thanks, guys.
Thank you.

Thanks for being here.

Both of these arepas were
extremely delicious.

However, the ratio of arepa,

the bread itself
to all of the other elements

really appealed to me
a lot more.

Thank you.

[Talia]
Bobby Flay won.

Thank you, Bobby,
because you gave us the chance

to do this together,

and that was very special
for us.

Anytime you want to rematch,
you give us a call.

My arepas turned out
to be great,

so I'm taking Tiffany on a date.

She ready!

[audience cheering]