All language subtitles for Watch Beat Bobby Flay Season 41 Episode 1en

MUSIC Ladies

and gentlemen, Bobby Glenn!

Last year, I ran the table.

And the winner is...

Bobby! Bobby! So this year, all of my

Food Network friends are back for

revenge. I'm getting my revenge, Bobby.

It's revenge getting, Bobby.

Each holiday battle will go down in three

rounds. I'm coming for you, Bobby.

Just get on my bad side one time.

Ooh! They'll battle each other with the

ingredients of my choice.

Shockings! He hates everybody.

The winner gets me and we'll compete in

teams. Kick his butt!

Kick his butt!

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

Ah! Amazing! The stakes are high.

There's a big fat turkey loom!

What? The gloves are off.

It's his the season for revenge.

Revenge. Revenge! Tonight, Bobby!

Let's do this!

CHEERING All

right, who's ready for another

Thanksgiving throwdown?

Blow me up.

Blow it up more.

Here to turkey trot into my kitchen, it's

Jeff Mauro.

Come on, Jeff!

Gobble, gobble, Bobby.

It's revenge getting and you're going

down. That's right.

I'm back, baby!

CHEERING Oh,

God. I swear, this is not part of this.

We're just gonna leave that.

This is smooth as hell.

Listen, tonight's the night.

You're going down, Bobby.

Let's do it.

Let's do it.

Do you like turkey?

I do like turkey.

And do you change it up every

Thanksgiving? Every year, you know, a New

Orleans Thanksgiving could be an Italian

Thanksgiving. Tonight about turkey in

general? Just all turkey.

Oh. We're gonna try to honor all the

parts of the turkey.

The word around the street, Bobby, is

that it's revenge giving here.

So you might see some familiar faces.

See who you got.

Our first contender brought the spice

last holiday to help you win.

Now she's back to burst your Thanksgiving

bubble and your winning streak.

Chef Artie Soquera!

CHEERING Look at your friends!

Nice to meet you!

CHEERING Whoa, that's not nice.

That's what I'm giving to you tonight,

Bobby. CHEERING

Welcome. Bobby, it's our first holiday

throw down for our next contender, but it

is not the first time you've watched her

compete. Last time you saw her, she took

down your Titans.

Here to take you to Turkey Town and baste

up a win.

It's Chef Kelsey!

Bernard Claude! CHEERING Bobby, you're

basted. CHEERING Hey, Artie.

I would hug you, but I have this giant

bass skirt.

Good evening, chefs.

Kelsey, welcome. Welcome, Belk Artie.

Thank you for having me.

Last year, I think your spices really

helped me win that battle that we were in

together. Yeah, you're welcome.

Wasn't it like a lamb shepherd's pie or

something? Yes, it was.

Yeah, it was so good.

It was so good.

CHEERING It's good.

Beautiful. I mean, I've seen you compete

on Triple 3.

You did pretty well there.

I don't try to ever not win.

Track record, usually I do, so we'll see.

Oh. Wow. Competence.

Oh, it's like that.

It's just statistics, y'all.

I mean, come on.

This is a big compatstaff around one.

We're talking Turkey tonight.

What are your favorite parts of the

turkey? The things that people would

throw away. Okay.

Good to know.

Okay, love it.

What about you?

You know what I love about turkey?

No. When you pick it up and you put it in

the trash. Oh, no.

You don't like turkey?

Don't like turkey.

I love turkey.

Really? It wants to go dry or it's too

giant and then it's raw, which I've done,

or it's bland.

But what about all those wonderful spices

that you use on your lamb?

Why am I doing the heavy lifting in the

relationship is what I'm saying, Bobby.

Sounds like one of my marriages.

Let's get, let's get back.

I'm just saying.

I just as an ally of you.

Thank you. Mmm.

What is that?

Why is it in a big pot?

I don't know.

I don't like this.

What is happening?

For our first round, the tricky part that

you'll be cooking with is...

turkey wings. Oh.

Oh, okay. Okay.

All right. Okay.

I freaking love wings.

I love chicken wings.

It's just a giant chicken wing, right?

It's just bigger.

Okay, 20 minutes and the clock.

Eight no thing but a Thanksgiving turkey

wing. This

is a deceptively hard ingredient.

They're big. They're big and they're

like, they need time.

Geez, I'm crying.

What was this turkey eating?

It really doesn't feel like this is

supposed to be this big.

I can't even cut through it.

Turkey wings for 20 minutes is mean,

Bobby. It's just mean.

Oh my God.

Y'all.

It's like three pieces.

It's like the tip, the flat, and then the

drumette. The drumette.

This is what I picture in my nightmares.

Oh, we got to see a little ginger.

Artie, what are you going to make?

I'm going to make some form of like an

Asian noodle soup.

Ooh, fun. My strategy is to draw out the

flavor of the wings because they have

great gelatin in them.

Artie is a quiet assassin when it comes

to flavor. I'm Artie Sequera and I'm

talking turkey when I tell you I am

coming for revenge tonight.

You may know me as the winner of season

six of Food Network Star.

I won Chopped All Stars and I'm a judge

on Guy's Grocery Games.

Last holiday season I teamed up with

Bobby and we won.

Yes! But let's be honest, the winning

dish was mine.

So I want to go mono, a mono.

Bobby is known for his spice profile, but

my spice profile goes back generations.

You know what I'm saying?

Like, it's in my blood.

This Thanksgiving is about revenge and I

am getting mine.

What are you making?

My first thought was Korean fried

chicken. I would have made some kind of

wing, some buffalo style wing with like

smoked chilies. I like it.

When we would get off at work as line

cooks, we almost always would end up

downtown and Korea town and we would get

Korean fried chicken wings.

You know, in 17 minutes we'll see how

that all turns out.

So this is Kelsey's first time in the

beat Bobby Flake.

It is. She was on triple threat.

She did really well.

She actually beat the Titans.

She beat the Titans.

Yes. Cut off.

I have competed on at this point

everything. I won Top Chef.

That was the first thing I ever did.

I've done tournament champions, chopped

and I have taken down Bobby's Titans.

My style of cooking is Southern roots,

but also French training is a lot of

technique, a lot of tradition, but then

there will always be a wild card.

So now I'm back to take down Bobby.

15 minutes, 30 seconds, live chefs, get

those wings. Wow, for real.

This bird lived a good life.

I'll tell you that much.

You gotta be like 105 years old.

So you're going to use that, extract some

flavor out of there.

How are we going to get meat on the

plate? What is your plan?

So I'm going to start deep frying this

now. Okay, good, good.

So that it cooks all the way through.

I'm just trying to get a little bit of

flavor on it before it goes in the

frying. Oh, nice little coating on there.

I hit it with salt, pepper and some five

spice powder and then throw that right

into the fryer.

This smells good.

You got a little star anise in there,

some coriander. We got a little ginger.

Yeah. That's quick little flavorful

broth. I'm just trying to fortify the

chicken broth. I know you don't like

turkey, but today just pretend.

You know, it's like the end stage of a

relationship. Woo,

why are they so big?

So what else are you going to plate with

these fried turkey wings?

I'm doing a sauce, which is happening

now. Chili paste, honey, ginger, soy

sauce, some lime, sesame.

It's just a big powerhouse of flavor and

umami and also heat with acid.

And then there's going to be some

cilantro and peanuts on there as well.

Well, this will be challenging for you

guys. I'm glad I'm not here right now

making this big wing.

I love when the judges say they would

hate to do what we have to do.

Yeah, I do that.

That's always the best sign.

Really just the worst thing.

It's the best sign when they say that.

We will see who wins.

Five minutes. Five minutes.

What? How did that happen?

No, no, no, no, what happened?

What did you do?

That went really fast, Bobby.

I don't like that.

I like that star anise in there.

Oh, that's good.

That's really good.

Oh, thank you.

But are you going to have turkey in the

broth? That's my hope, yeah.

If I can pick it fast enough, I just

didn't realize how quick the time went.

All right, you have less than four

minutes. Oh my gosh, you guys.

Man, those wings are big.

Yeah. So, okay, so you're going to toast

some peanuts? I fried them, but they're

going in here.

Okay. This is like a Korean-mished

barbecue sauce. Okay.

And then as soon as these come out, dip,

plate. Ooh, that's good color.

But is it cooked, you guys?

Please be cooked.

Please be cooked.

Please be cooked.

I had to pull him out.

I've got to cut into him.

I've got to see what we're dealing with.

Let's hope that her turkey wings are

cooked. Completely raw in the middle.

No. She's

too big.

Coming up on a minute.

Oh, no.

Look, healthy's wings seem to be a tiny

bit under. I mean, I would just cut them

and throw them back in.

So my plan, B, is to cut the top cap of

the flat off.

Whoo. Y'all, that is so hot.

So hot. Can't stop.

Dip this turkey in that boiling sauce.

It's going to help carry over cooking.

Oh, okay. It's not totally cooked.

Don't, don't share.

I don't have to do a ton of turkey.

I just have to make sure some turkey is

in the broth.

And that's what they're going to get.

Some turkey. 12, 11, 10, 9, 8,

7, 6, 5, 4, 3, 2,

1. Good job.

Very nice. What's the matter?

That was tough.

There's a lot of texture here.

You've got crunchy peanuts.

It's sticky, sweet, sour, spicy, hot.

My biggest concern is just the cooking on

the turkey. To make a broth from scratch,

using the turkey in two different ways.

Plus noodles. I mean, what did she do?

She just fried a turkey wing.

Come on.

Artie, Kelsey, you know, your job is to

take out that turkey right there.

Carve them up.

After all, it is revenge giving.

Chef Kelsey, what did you make?

K-town wings.

You went for it with flavor.

Thank you. Those peanuts and that sauce

just gives you that sour, meet spicy,

meet sweet, sticky.

I mean, look at that glistening.

I mean, right there.

But it's like the turkey meat.

It's a little tough.

Like it kind of seized up when it hit

that hot oil.

The flavor is fantastic.

Thank you. Chef Artie, what did you make

me? Asian turkey noodle soup.

Kind of inspired by pho.

The broth automatically evokes pho with

that star anise in there.

Just really silky, warm, gratifying.

Really amazing turkey flavor.

Thank you. We're gonna love some more of

those traditional herbs you get in pho.

Some mint, basil.

Me too. They're on my station.

They are okay.

Well, they just didn't make it on this.

Both of you can definitely beat Bobby

Flay here. And the winner is...

Chef Artie! Oh, my God!

Thank you. Great job.

I was very nervous to be here with you.

You never know.

Great job. Come on down.

Okay. Great job.

Good job, chef.

I'm putting this.

Artie, I was impressed with your broth

and your meat was succulent and it was

just great use of flavor.

Thank you. Can I taste it?

Hell, why not, you know?

You gotta learn from your losses.

Oh, my God.

How you feeling going into round two,

Artie? That was a big surprise, honestly.

I had Kelsey up.

That's delicious. So, I'm happy.

I'm proud of it.

Well, you gotta make it through round two

now. Yeah. This is great.

All right, head back into the kitchen,

Artie. All right, thank you.

Bobby, you come over here.

Wow. I'm in the mood.

Thank you, guys.

Thank you, guys.

Any idea who's up next here?

Could be anybody.

There's a lot of people that want

revenge. Why is that?

What do you think that is?

Is it a personality trait?

Our next contender has been plotting his

revenge. Since you bizarrely beat him in

a Hanukkah battle.

Wait, what? I was there for that.

Back for vengeance hits.

Chef Andrew Zimmer.

What? Oh, my God.

Yes! Crazy Uncle Andrew is here.

What's he gonna do to that, Artie?

Happy revenge giving.

You are in trouble.

Yes. You I like.

You're in less trouble.

Okay. Welcome. Andrew, welcome back.

Last time somehow I got the victory.

I was surprised, I will tell you.

Team Bobby!

What you're really saying is how did the

Jewish kid lose the Hanukkah feast?

Exactly right. Believe me, everyone's

asking the same question.

Exactly right. Although since then I went

on 23 and me and I found out I was 25%

Jewish. So there you go.

Oh! There you go, Mazel.

But that's a huge relief.

Yes, exactly. By the way, Mazel tov,

that's the best part of you now.

Thank you. Now you're going against

Andrew. Yeah, no big deal.

I am 1000% intimidated by Andrew Zimmer.

There's not a thing on the planet I think

that he hasn't eaten or cooked.

20 minutes on the clock and I'm gonna

give you an ingredient of my choice.

And don't forget, this is the final round

before you get to me.

Wait, why is that?

What is happening?

And I'm giving you turkey

leg quarters. Whoa!

Bobby! Oh, Bobby!

Do you know how big a turkey is?

There's thigh and drumstick, there's

skin, there's bone and there's a whole

lot of meat.

Why do you hate me so much?

Come on. He hates everybody.

I feel like you're confident already.

I just lost my lunch.

All right, guys, 20 minutes on the clock,

you know what to do, shake a leg.

Hey! Let it go, baby!

Hey! So

turkey leg quarters, you have the thigh

and you have the leg attached.

This is not easy.

No. I've always been a thigh guy.

Yeah. Like, that's my thing.

I love chicken thighs, I love turkey

thighs. You guys need sharper cleavers.

I tell you what though, turkey skin, it's

pretty great. It's thicker than chicken,

it holds on to things better, it gets so

crispy. Just throw it in the fryer.

Artie, what are you making?

I am making like an Indian fried turkey

wrap. Oh! Fried turkey wrap.

I love that.

Indian spices, love it.

A cutty roll is like the original street

sandwich in India.

It kills with flavor and texture and I

think that's what you need when you're

working with Turkey.

That is so risky because when you put

something in a wrap and you roll it,

guess what happens?

It all moves around.

So you're not building a perfect plate,

you're kind of like chancing things.

What about you, Andrew?

My favorite Thanksgiving leftover dish.

Kind of like a turkey a la king deal.

Oh, wow, really?

Now he's starting to make sense here.

Old school. I like that, I see the rule

happening. I'm going to make turkey a la

king with spetzla and crispy turkey skin.

I need to get the turkey into the fryer

as quickly as I can and have enough time

for it to marry in the braise.

Alright, I'm going to go see more about

this turkey a la king.

Yo Zee! You're going to do a creamy a la

king thing. Try to go with what you know.

You know, I was here last time when you

did not beat Bobby play in a Hanukkah

feast. Bobby play!

I personally lost to him in three

different cooking competitions over the

last 25 years.

So this year it would be sweet to beat

Bobby. Who doesn't want to beat Bobby?

I've been around a long time and I've

seen a lot of stuff and I'm a globalist

and I can cook in a lot of techniques

from a lot of different places.

And I'm doing a lot more cooking now so

I'm in shape.

I hope to finally beat him.

And by the way, this is fun!

I have celery, onion, leeks, carrots and

parsnips. Put a little cream in there.

I'm going to put a splash of sherry.

Hi friend. This looks good.

So what do we do with this turkey before

you? So I soaked it in a curry powder,

buttermilk. Okay. And then flour and rice

flour. All right.

Extra crispy. So it's nice and crispy?

Coming up on 9 Minutes!

It's time to work on the sauce.

Kind of a glaze that's going to hit this

turkey as soon as it comes out of the

fryer. I've got some tamarind paste,

honey, malt vinegar, ground cumin and a

little bit of ground cardamom.

What does he do?

He's got eggs and flour.

What's in front of you, Andrew?

Making a little spezzel.

Oh, okay. Oh, of course.

Why not? I make a lot of spezzel.

8 Minutes and 15 Seconds!

When you hear the theme of turkey,

Thanksgiving, you don't want to get those

flavors. I want to be surprised, which is

what you're going to bring us.

I mean, I do try to do that.

I'm also making a fennel and onion slaw.

Traditionally, in a cutty roll, you would

just have kind of marinated onions in

there. But I like the licorice freshness

that you get from fennel.

I'm excited to taste your food.

You've judged me so much.

I have, and you are such an incredible

culinary. That's so sweet.

What an honor.

No spezzel press, so we'll just use a

little wand here, strain them into the

pan with the brown butter, toss them,

season them. Good luck.

Thank you.

It all looks good, but I will say they

seem very nervous.

It's not going to get done.

Who is? Both of them.

One minute to go, you guys.

Okay, to assemble the cutty roll, I add a

good handful of that fried turkey.

Add a nice handful of the fennel and

onion slaw. Roll it up.

Oh my gosh, it's so good, you guys.

How much time?

I put spezzel in each bowl.

I put the turkey a la king, my crispy

fried turkey skin.

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

four, three, two, one.

I was feeling really good about my dish,

and then I look over at Andrews and I'm

like, dang it.

Wow. How do you cook that in that amount

of time? Yummy.

I don't know, he might just blow me out

of the water at this round.

Well, Bobby, we joined forces tonight to

make you and your winning streak and

hopefully, quick competing cold turkey.

Wow. Wow. All right, Andrew, Artie,

either you could take down this turkey,

but it comes down to what you did with

that turkey leg corner.

Chef Andrew, what did you make us?

Turkey a la king with spezzel, a little

bit of crispy turkey skin.

You said that you were going for

leftovers, and that's exactly what it

felt like. It tasted to me like when you

go in the fridge after a Thanksgiving and

you're like, I'm just going to put this

mac and cheese in a bowl with some

freakin' gravy and turkey and just like,

you know. Yeah, well, this reminds me of

like chicken and dumplings or that

Popeye, you know, velvety sauce

enveloping all those vegetables and

flavors in the turkey.

You got the turkey meat in there to chew

on, and you got the crispiness to kind of

give you a little surprise.

I thought it could have used more salt.

I kept throwing salt to the eaters.

You know, each spezzel is a salt sucker.

It's just, you know.

I mean, there's a lot of great technique

in here, Andrew.

Thank you. Chef Artie, what did you make

for us? I've made a fried turkey cutty

roll with a tamarind honey sauce.

Kudos for making a great sandwich.

I mean, this is definitely in the kingdom

of sandwiches. The crunch on your turkey

was perfect. It's so tender on the

inside, perfectly cooked.

It just eats a little dry.

If it had like a yogurt sauce, maybe.

I do agree.

I would have loved like a little raita on

the side, maybe something to spoon on to

cream it up.

But great job.

Very inventive. Thank you.

Like you're good.

You're good. Thanks, ma'am.

Good. This is hard.

All right. Just give us a minute to

decide here. Jeff, he's the sandwich guy.

So it's like she made a sandwich.

I'm like, oh my God, she's feeding right

into the judges.

Of course he's going to love that.

Artie, Andrew, this was a tough one.

And the chef moving forward to get the

win against Bobby Flay is...

Chef Andrew.

So close. Thank you.

Great job. You too.

Thank you so much.

Did I sit?

Yeah. Aw, thank you.

Andrew, you just did more with the

turkey. You used it three ways.

Great job. I mean, both excellent dishes.

So Andrew, you've been in this position

before. You've battled Bobby in the final

round. How many times have you all

competed against each other?

Well, like 18 years ago, battle whistling

salmon. That's how long it was.

Something like, we're old.

Whistling salmon has gone extinct since

then. That's all I got left.

This is how long you hold on to stuff.

And then Hanukkah.

My one quarter Jewish cousin beat me.

I am so excited to take Bobby down this

time. Let's see what happens.

Love it.

All right, Andrew, congratulations.

Tough competitor. Thank you.

Delicious and amazing.

She gave you a run for your money, but

turkey yalla king is the king of the

kitchen right now.

All right, what's your signature dish?

I'm going to do a handmade turkey

sausage. Okay. Okay.

Yeah, yeah, yeah, yeah, yeah, yeah, yeah.

Andrew, not only do you get to battle

Bobby with your signature dish, but you

also have to get to pick the teams.

This is the fun part.

You got two really, really good cooks

here. I know Kelsey and she's highly

skilled. So I'm like, okay, we got a shot

at this thing.

If you would do me the honor, I'd be

thrilled if you'd cook with me.

Wow. That's so sweet.

I am very honored.

Get over here already.

Let's kill him.

We got this.

Yes. I'm so happy to cook with RT.

Her food always tastes delicious.

Amazing flavors and textures.

So I feel like I have a great partner in

this round. Oh, yeah.

Honey, watch. She's ready.

I got this.

My first competition I ever did, he was a

judge. Really? Yep.

I do this show called Top Chef and he's

one of the very first judges I have.

And he's judged me a lot since.

We have a food family thing.

We do, yeah.

Also, we're related in our food trees.

Yeah, we are.

Years later than I am a chef for one of

his best friends who's now my mentor,

Gavin Casey. Artie, can you please

promise all of us that you're not going

to carry this competition for Bobby this

time? Like I did last time.

Like you did last time.

Please. We make a great team.

We've already done it one time before and

we won. So that's okay.

You might want to just like not do

something or move slow just so that he

goes down. I don't care about winning.

It would be nice if he lost for once.

Now, we want to win at their best.

You know? I'm willing to cheat at this.

Win is a win, brother.

You'll have 45 minutes to make turkey

sausage and at least two other side

dishes. So each side dish has to use an

element of the turkey that you are not

using in your main dish.

Okay. The bird is the word and your 45

minutes starts looking now.

So Andrew challenged Bobby to make turkey

sausage plus they need to make two sides.

Breaking down turkeys and then I'm going

to get the sausage going behind.

Game plan is just to divide and conquer.

I'll get the side dishes started.

KBC is going to handle the sausage.

We're going to make turkey skin in case

turkey sausage. Sweet potato gnocchi and

sweet and sour pearl onions with fried

turkey tails. A heavy little bird.

Andrew, why did you choose turkey

sausage? I love making sausage.

I think it's a fun way to present turkey.

And I thought it would make for a really

fun challenge. Bobby is as seasoned as it

gets and he is an extremely brutally

difficult person to compete against as I

have learned over the last 25 years.

Alright, so you're going to make the

potato cakes? Yep.

I have the turkey in there, yeah.

Okay. And I'm going to try to put these

crepe in it together.

I mean, I like cooking Indian food.

It's always an adventure for me because I

love the spices and the ingredients.

You've got the braised grains, right?

Yeah. Alright. Turkey thighs go into the

pressure cooker because this is going to

take at least 35 minutes probably.

Then I put the skins in the fryer.

Garment salad, do you have it?

Right there.

A lot of Indian spices happening over

there. He's really leaning into Artie's

natural ability to combine these

wonderful warm and spicy and aromatic

flavors. 38 minutes, 30 seconds left.

Alright, what are we doing for the

sausage here, gang?

Real quick, I see it's coming together

nicely. How are we spicing it up?

I'm making a crepe in it with some garam

masala, some Kashmiri chili, some garlic

and ginger. All ground turkey.

And a little ground pork too.

So a crepe in it is a sausage wrapped in

call fat to make almost like a patty out

of it. Call fat holds it together and it

also brings flavor.

He's using call fat to wrap it instead of

stop it in a casing, right?

Yes. Wow, smart.

Art, what are you doing for the sides

here? I'm making a potato cake and I'm

making braised greens with a ton of like

saag paneer spices.

How are you going to incorporate turkey

into those two side dishes?

Turkey skin on the potato cake and turkey

like bouillon to amp those flavors up.

Oh my gosh.

And then shredded turkey is going to go

in the greens.

Wow, we're still on the same team, right?

Now I feel like you're an enemy.

Why? Because Bobby's got to lose.

Oh. I don't even know I'm talking to you

right now. No, no, I am all about helping

Bobby win today.

Sorry, buddy.

Sabotage. It's going to take more than

that, my friend.

When I cook with you, I feel way more

confident about what I'm cooking because

he doesn't mess with me.

He's just like, what do you think?

And I'm like, oh, I like it.

He's like good enough for me.

I'm glad to hear that.

Yeah, you're a really good mentor.

Thank you. Thank you.

Yeah. Is this what you were thinking?

Yeah. Kelsey, what are we doing there?

I see you're on sausage duty, right?

Are you mixing with a little pork fat?

Yes, I am.

Okay, now. So you got your thighs.

How are you going to spice up this turkey

sausage? So we're going traditional fall

spices, some herbs, cranberry, hazelnuts,

and we are using the thighs.

And then I've also boiled some skin that

I'm also going to grind in there as well.

So this is going to be very fortified

with flavor and fat.

Turkey, turkey, turkey, turkey, turkey,

turkey, turkey. Oh, a little punch out of

this. This is going to be amazing.

And what are we doing for our side here,

Chef Andrew Zimmer?

I'm doing sweet potato gnocchi.

I'm going to do it with turkey livers and

rosemary. Very nice.

And we're going to do some sweet and sour

onions with some goat butter.

Oh, you're just raiding the barnyard

today, aren't you, buddy?

100%? You know, I'm very barnyard-y.

I see you, I smell you, I think barnyard

every time. That's why he picked me.

This guy's milk's a bit over here.

We have great dairy goats in Minnesota

where I live.

Goat milk, goat butter, the flavor is

just insane. Just another holiday

celebration at the Zimmer and Howl.

That's exactly right.

33 minutes left.

That looks really good.

Smells good, too.

Remember, it's going to get all that

onion marvelousness. I think it's good.

Bobby makes a big bowl of ground dark

meat, white meat turkey.

He's going to kind of do his own little,

you know, hand-formed sausage.

Andrew, on the other hand, they're making

sausage old-fashioned way, taking a whole

bunch of pancetta, pork fat, turkey meat,

dark meat, skins.

All right, I'm going to work on these

skins. So, you got total traditional

flavor on Andrew's team, and then you

got, you know, New Wave, Indian

Thanksgiving on Artie and Bobby's team.

This is going to be wildly different

approaches. Oh, that's beautiful.

Well, let's see.

Looks good. You feel okay?

Mmm, I'm a little behind on these

potatoes. I'm going to get these greens

in. 22 minutes.

Not kidding.

All right.

Artie, walk me through your process.

What are we doing?

These are for the potato cakes you're

doing? Yeah, so they're going to be

flavored almost like a samosa filling.

Noice. And then you're going to fry them?

Yeah. So I'm putting frozen peas in

there, some cilantro, some lime juice,

and then all of those sauteed aromatics.

It's going to be bonkers.

There's a lot going on here, sir.

I know. Uh-oh.

Wait, I think somebody else is trying to

get in, guys.

Oh, no. Oh, my God.

Oh, no. Bobby, Artie, there's a big fat

turkey loom. Oh, my God.

Oh, my God.

Wow. What are you doing here today?

Hey, turkey. Oh, yeah.

Turkey. Come on.

It's turkey. Come on.

It's turkey. Come on.

Nice and crispy.

My fat turkey.

Yeah, Bobby, come on.

Big fat turkey.

Come on, big fat Bobby.

Always tasty. Oh, yeah.

It's tasty. Lots of gravy.

Vada, vada. Let's go.

Big fat turkey.

Hey, mama. Where's Artie?

Yes, yes, yes.

Come on. Come on.

Well, hopefully that turkey dance was in

a couple minutes off that clock for team

Bobby over here.

Okay, so Kelsey expertly skinned the

turkey around the breast meat into one

large sheet reaching over you,

which Andrew is using all that grout

turkey meat. Stuff it inside.

Really brilliant, full turkey experience.

How's it going ever there, y'all?

Good. Are you having fun?

Yep. So much fun.

I can't even believe how much fun I'm

having. It's ridiculous.

All right, do you want to look at these

skins? I have two so far.

So is this ready to be stuffed?

Yep. And look what I'm doing.

One, two, and then cutting that off.

Right? Okay, I got it.

And I think we're going to do them all on

the stove top.

I heard I get to make my dreams come true

about learning from the people that I

just thought I was going to watch on TV

my whole life.

But with only 10 minutes left, I'm still

seeing sausages go on the stove top into

a pan. And I don't know if there's going

to be enough time with these sausages.

10 minutes. It's a lot of meat in there.

It's a lot of skin to cook.

Andrew, what's left to do?

How are we feeling on those turkey

sausages? We'll see.

We're going to pull them out at the last

moment. And Yoki is done.

We got this.

Will the sausage make it to the plate?

Does it look good to you?

Yeah. Just taste it.

Yeah. The greens have now braised

beautifully. That tomato is sweet and

that garam masala has really blew.

Oh my gosh.

How is it?

What's the matter?

It's so freaking good.

All right, good.

That's what we want to hear.

Thank you. I thought you were going to

start crying. I know, I scared him, poor

guy. All right.

Turkey braised. Season sliced.

Beautiful. Thank you.

Let them know it's there.

Team Bobby, what's left to do?

Artie, have you started the potato

pancakes yet? In my mind I have.

Yes, you have.

And your mind cooks them perfectly every

time. Isn't that the same?

It looks like Artie is pan frying her

potato cakes right now, which five

minutes left is, I would have made them

half the height and half the diameter at

this stage.

What's the garnish for this?

Parsley on this?

You can. Okay.

And these are our turkey tails that go on

the sweet and sour onions.

There's a lot going on here, guys, with

three minutes, ten seconds left.

Oh ho ho ho ho ho ho ho ho ho ho ho ho ho

ho ho ho ho ho ho ho ho ho ho ho ho ho ho

Okay, I am 100% quite genuinely nervous

that team Andrew Sausages might not be

fully cooked. You know, I can be

detrimental to the wind here.

I'm going home a loser.

Again. I check the sausages and they're

just too blonde on top.

There's no amount of pan frying that's

gonna work, so I drop them in the fryer

and I'm praying that they don't fall

apart. One minute, thirty seconds left,

yo. What do you need?

What do you need?

Fried sage on those first.

And these turkey tails first lasting

parsley if we have time.

Come on, team Andrew.

You can do it.

Let's do it.

Bobby, what are you garnishing those

sausages with? It's yoga with ahi

amariya. And mint and cilantro.

Then I have a cranberry mostarda.

And I have some pickled shallots.

That's a lot of stuff, Bobby.

You say it so flippantly.

I love that about you.

That cool confidence.

I know.

What do you need, Andrew?

20 seconds. Nothing.

I have a lot of preformed plating

techniques. What did we say was going on

top of this?

Cranfresh and turkey skin.

All right, so we

got to go.

Yeah, I know.

9, 8, 7, 6, 5, 4,

3, 2, 1.

Yes, ma. Yes, ma.

Yes, yes, yes.

You're crazy.

Whoa. That's amazing.

When in doubt, fry it out.

It's the only thing you can do.

And then to thail a little fruit.

She's a little bit country.

I'm a little bit rock and roll.

I think it's going to taste awesome.

Yeah. And yours is beautiful.

Great. Team Andrew, team Bobby, tonight

was all about turkey.

Now I would like to introduce you to our

judges. First up, the chef owner of East

Wind Snack Shop, Chris Chung,

the culinary director for Cafe Spice,

Hari Naya, and the founder and executive

chef of Sprinkle and Sprout, Nikki Dinky.

Thank you. Thank you.

Today was all about the turkey, and each

team had to make turkey sausage plus two

sides. Please start with the first meal

in front of you.

Thank you.

All right. This guy, he delicious.

It's just bringing all of those like

comfy, Thanksgiving vibes in a very

different way. I love the little

different format. I love the little hits

of peas in there.

The turkey skin on the top and the

texture contrast hit really high marks

for me. Very creative.

It reminds me of a samosa filling.

What I really want is a little more of

that tamarind crème fresh.

The braised greens, the Swiss chard, was

a little bit of a tough bite.

I disagree. I like that they have a

little bit of bite to them.

It makes them really feel hearty.

The sausage, I love the flavors of it.

It reminds me of a kebab on the streets

of Northern India.

The ahi, amriya, yogurt and the pickled

onions going really well.

And it's so well seasoned and balanced.

I did find that some bites were really

moist and perfect and some bites were a

little bit drier.

But it is definitely warm and cozy and

was really good.

All right, judges, please try the second

turkey sausage.

The sausage itself, great flavor, great

moisture. Wrapping it with the turkey

skin, 10 out of 10 on the cuteness

factor. The skin, because it was wrapped

and then cooked that way, kind of lost

some of that crisp, made the skin a

little bit rubbery.

The nocky, that's a star.

I could eat a bowl full of that.

The mushrooms with the livers, the match

made in heaven.

And then the onions and that crispy

turkey tail really brought that turkey

flavor. Brilliant idea.

Overall, a great meal.

All right, thank you so much for your

comments, judges. Now, take a vote.

Oh, my God.

You know, two very different meals.

I just love that about food, you know.

And the winning team is...

Team Andrew! That's Calvin!

My brother.

Good job. Wow.

We're down shit!

I mean, huge, huge deal.

I mean, you know, Bobby does not go down

very often. These were two incredible

feasts, but I think at the end of the

day, the moistness of the sausage and

that nocky really worked, and it was

simply delicious. Congratulations.

Thank you. I've never won here for a

holiday-themed episode of Bobby Flay.

I was like, I think, oh, for 46.

So, congratulations. Thank you.

My revenge-givings dreams have come true.

Yes, they have.

I've known Bobby for 40 years.

Since we were young cooks in New York.

So, and I'm just really blessed that I

had such an excellent partner in crime.

We lost to a great pair here.

We did. We did.

That was fantastic.

There's a lot of full circles for me

cooking with him, because before I even

was a chef, I was watching him on TV.

And what your show for me was, there's a

big world out there, and food can connect

me to different cultures and different

people, and if it weren't for him, I

wouldn't have learned.

I appreciate you.

You got me out of my small town in

Alabama, and you didn't even know it.

I didn't mean to make you cry.

Oh, f***.

We're Team Andrew.

And we just beat Bobby Flay.

Yeah. You know, Bobby,

you think you have it all, but tonight

you're doomed.

Michael Botoggio! Well done, Bobby.

Jeffrey Zikarian. Manit Choha.

Mariah Carey. Whoo!

No, I'm kidding.

She was too expensive.

There's going to be some flavor in this

kitchen tonight. Oh, Lord, there's a

fire. Oh, my God, please.

The killin' me.

This year, everyone's out for a holla

payback. How a payback.