All language subtitles for Watch Beat Bobby Flay Season 41 Episode 3_mp4_en_zzzzzzzzzz

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.

Let's... Shocking! He hates everybody.

The winner gets me and will compete in

teams. K his butt!

K his butt!

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

Mistakes are high.

The gloves are off.

And revenge is the dish best served high.

Amazing! Whoo!

Who's ready for some holiday fun?

Let's do this!

MUSIC CHEERING

What's up, everybody?

Christmas in New York, it's the most

wonderful time of the year.

Peter Brain, that special kind of holiday

cheer. Carson Kressley.

Oh! The holidays in the city, my absolute

favorite. The trees, the lights, and my

absolute, absolute favorite Bobby.

Ice skating in Central Park.

Oh, of course.

Hit it!

CHEERING You're welcome.

CHEERING Oh, this is so magical.

CHEERING Oh,

Carmen, wait for me, I'm coming.

It's important to stretch.

Do you know how to ice skate?

I just learned this morning.

Oh, my God.

It's like a Hallmark movie.

Wow! I've never done this with a woman

before. I'll see you at Rockefeller

Center. Mwah! CHEERING Thank you, Carmen,

that was beautiful.

Oh, really, the holidays in the city,

aren't they the best?

Yes, I love Rockefeller Center.

The big tree, and then 700 people barely

moving. LAUGHTER I like to go shopping.

Yes, Fifth Avenue is amazing.

I like to go to fancy meals with, like,

no prime rib and some caviar.

And then you have to have lots of vodka.

Oh, for sure.

OK, now on More Serious Matters.

I'm a little bit mad at you.

Uh-oh, what happened?

Well, I've been here three times for

holiday beat Bobby Flay, and you win

every time. Yeah, it's getting a little

old. So can you bring some better chefs?

How dare you?

Gah! So, tonight I'm bringing in three

heavy-hitter New York City chefs to take

you down. Interesting.

Yeah. Well, Bobby, it's the first holiday

throw-down for this first contender, but

he's gone head-to-head with you before,

and he's judged many of your dishes.

Give it up for Chef Michael Jenkins.

Oh, nice.

Just came from Times Square, Bobby.

He did a little shopping.

I'm a 43 at Gucci.

LAUGHTER This one's for you.

Oh, that's nice.

And this one is for me.

Oh. You're going down, Bobby.

Very nice.

You know who's not impressed with your

cooking, Bobby? Whom?

Our next contender.

This Born and Raised New Yorker is the

chef-owner of two of the hottest

restaurants in town.

In fact, you're such a fan of her work

that you made her one of your triple

-threat titans. Ah!

Chef Ayesha Nerjaya.

Yes! Yay! Ah!

Lady Liberty has arrived!

LAUGHTER It's on!

Oh, my God!

APPLAUSE I can't.

Oh, this is happening.

When I kick that door open and see

Michael Jenkins, I'm like, are you

kidding? We hang out, we go to dinner.

He's one of my culinary brothers.

APPLAUSE What's up, chefs?

Were you a little nervous to see Ayesha

walk out? I was thrilled to see Ayesha

walk out. Thrill.

Is that the new word for terrified?

LAUGHTER All right, so just to remind

everybody, I'm going to put 20 minutes on

the clock. I'm going to give you an

ingredient of my choice, and you must

make that ingredient, the star of your

dish. Today, it's all about holidays in

New York City.

What does that make you think of?

Opulence. What about you, Chef?

The holidays really mean, like, breaking

bread with your family and spending time.

OK. It's when cooking is fun.

Yeah, that's over tonight.

LAUGHTER Let's see what we have.

MUSIC Don't slip on the ice.

LAUGHTER Since it's New York City,

MUSIC How about some lox and cream

cheese? APPLAUSE

I feel like I need a bagel.

Yeah, same. That sounds like Sunday

morning. All right, pop, drop, and lox

it. Make the cream cheese the star.

CHEERING MUSIC

Are you a lox and cream cheese on a bagel

kind of person?

Yeah, and I have to have some capers.

Oh, I like that.

But lox is, like, you know, cured using

some salt. That's smoked.

If you want to make smoked salmon, you

take cured salmon and then you just smoke

it. And you just give it a cigarette.

Exactly. Aisha, what are you making?

I am going to do a tarama salata.

So some lox dip with some poached eggs.

I'm going to make my own little

flatbread. Wow, in 20 minutes?

I'm a titan.

I mean, lox and cream cheese is a

quintessential Sunday breakfast in New

York City. So I'm going eggs and with

pickles and capers.

I'm going the New York way the whole

time. A six-minute egg makes sure that

the white is cooked but the yolk is nice

and runny. I'm going to start building my

pickling liquid. Come on, guys.

Champagne vinegar, sugar, salt, a Fresno

chili. Whoo, little Bobby Flay trick

right there. Renadine.

I chose Aisha as my newest triple threat

titan. But I just love her spirit.

She always makes delicious food.

Guys, have any prayer Christmas up there,

yeah? CHEERING All right, all right.

I've lived in New York my whole life and

if there's one person that knows a thing

or two about celebrating the holidays in

New York City, that's me.

I've cooked my way through the New York

restaurant scene and today I own two of

the most popular restaurants, Chuka and

Chouquette. I would describe my cooking

style as vibrant, Mediterranean flavors.

Bobby is a regular at both of my spots

and that's why he shows me as the newest

triple threat titan.

Aisha, no Jaya.

Brooklyn's in the house.

CHEERING Bobby may have picked me as one

of his triple threat titans but tonight

I'm here to show my new boss who's boss.

Think you could beat me, Bobby?

Forget about it.

Of all the New York chefs, you got stuck

with this one?

Well, it's the one that I have the least

animosity towards. Not that I have chef

enemies. So, you know, Michael worked

with Alice Guantashelli for years.

Michael's technique is amazing.

Michael, what are you making?

I'm going to make a stuffed pasta with a

laksen cream cheese filling.

Oh, wow. And toasted sesame.

Like a ravioli?

We will see.

Oh, it's a secret.

It's the holidays.

So, I'm inspired to use these ingredients

in a way that's a little more elevated.

Pasta in 20 minutes.

Well, that's quick.

For 20 minutes I'm doing something kind

of crazy, kind of stupid.

In my mind, this is home of the Yankees.

I got to go big or go home.

Ooh, slick.

I'm the executive chef at Butter

Restaurant in New York City.

I've competed on chop, cut their kitchen,

Iron Chef America, and even battled

Bobby's Titans on Bobby's triple threat.

I have judged dozens of episodes here on

V Bobby Flay, but I went head to head

with Bobby over 10 years ago when I

challenged him with chicken wings.

Bobby beat me when I'm back with a

vengeance. This might be the city that

never sleeps, but I'm going to be

sleeping like a baby after I beat you,

Bobby. Coming up on 15 minutes and 30

seconds, Aisha, Aisha, Aisha.

Tell me again what you're making.

Salamatella is like a Greek style like

fish bread. So that's going to be like a

dip. It's going to be like a dip, right?

We're going to spread it on top of this

flatbread. Is that flour?

Flour, yes. Okay, God, I'm good.

I can specter gadget, but with a cuter

outfit. Are you nervous about your

opponent today? Yes, she is.

Not really. Oh my God, she said not

really. How dare she?

I love Michael.

He's a great New York chef.

Right. And I'm happy to cook against him

as my friend.

No smack talk over here.

Well, I didn't say that.

Let me, well.

Check out what Michael's doing over

there. I'm sure it's going to have lots

of butter in it.

It's going to have lots of butter in it.

Where is that going?

In the meat grinder so that I can make

like a nice smooth filling.

Oh, I think these might be burning.

They are totally burning.

I burned my first batch of sesame seeds.

Off to a great start.

It's the holidays.

It's time for laughter and family time

and a couple of tears.

That's better. Okay, so Ayesha is making

her flatbread. She's making poached eggs

as well with capers.

It's a lot of work to do in 20 minutes.

And then Michael, he was putting his

locks in the meat grinder.

Don't be fooled by the locks that he's

got. He's still Michael from the block.

After I grind the salmon, I want to get

it paddled with the cream cheese.

I want this filling to be smooth and

creamy, but still tastes like salmon with

that cream cheese tang.

I'm going to start working on the Tadama

Salata. So to a food processor, I add the

locks, cream cheese, and a little bit of

sour cream.

The thing about Tadama Salata is that you

want to taste the fish, but it needs to

be rounded by the dairy.

And it is exactly where I need it to be.

Woo! Michael, you didn't bring any of

your friends to work today?

I mean, you're my favorite friend, so I

guess I kind of did.

Look, I made a hard flatbread just for

you. Aw.

He's the best guy, he's the best.

You guys are supposed to be enemies.

Oh yeah, Michael, I got this for you.

Don't we think Michael should have been

making his pasta by now?

There's only eight minutes left.

Yeah. Alright. I'm going back to my pasta

and I'm passing it through the sheeter.

Of course, this pasta has not had enough

time to rest, so it's kind of a sticky

mess. That's too soft.

Look at that, huh?

You actually look like you're having fun,

which I can't believe.

You're making one of your famous dips.

Yeah. Twenty minutes and you're making

like a four course menu.

We came to represent.

I mean, I love these ingredients.

And just to give it a nod to a bagel with

locks, my favorite condiment is fried

capers. That's going to be the flavor

bomb to this dish.

Oh, twenty minutes, let's make fresh

pasta. If I took it easy, it wouldn't be

B-Bobby Flay.

That's right. I was six minutes to go,

dude. You got to fill them, cook them,

you got to sauce them.

Alright, alright. On my side, I'll just

grab a ring cutter and do circles.

And I'll fold those in half.

That'll be maybe the fastest thing that I

can do.

Carson, in almost 550 episodes.

I don't think we've seen maybe once or

twice fresh pasta in the first twenty

minutes. There's five minutes to go and

he's still cutting out the circles.

Oh my gosh, now I'm getting anxiety.

This process is now taking too long.

Add my pasta filling and then I fold them

in half. At this point, I'll be lucky to

just get the pasta cooked and onto the

plate. Three and a half minutes to go.

Come on. There's no way.

If I don't get this pasta finished in

time, I have no right to judge anybody on

this show in the future.

Three and a half minutes to go.

Alright, I'm finally done with my pasta.

I get it in the boiling salted water.

Pasta is going in.

And then the sauce for my pasta is just

butter, lemon juice and salt.

It's time to start plating.

So first I put down the flatbread and I

smear a good amount of tarama salata on

the bottom. Egg.

I need to check my eggs and slice them

open and they're perfect.

Woo! I take two small slices of the

locks, then put the six minute egg right

on top of that.

We've got a minute left.

My sauce is now breaking, but at this

point I only have time to get this pasta

on the plate.

Thirty seconds. Michael's plating.

It's a Christmas miracle.

Ten, nine, eight, seven.

I finished with toasted sesame with the

sauce and the mustard frill.

Three, two, one.

Oh my God.

Are you kidding me?

Chefs, I love the holidays in the city

and it's been so nice to celebrate with

all of you.

But we must all remember the goal and

that is to run Bobby out of town tonight.

Chef Michael, what did you make?

That's a locks and cream cheese mesaluna

with toasted sesame and mustard frill.

This was so ambitious, making pasta in 20

minutes. And I think the filling is great

because you know that you're getting

cream cheese and locks in there.

I would say the sauce is a little

separated, like the lemon and the butter.

It didn't come together.

Chef Ayesha, what did you make?

I made a flatbread tapped with locks,

taramasalata, a six minute egg with

pickles, crispy capers and dill.

Also very ambitious.

You get a really rich bite with that

gooey, soft boiled egg and the pickled

shallots give you a little bit of...

And you definitely made the locks and the

cream cheese the star.

Perhaps breads, maybe it didn't have

quite enough time to finish and get

crispy. I think both dishes maybe

suffered a little bit because of the time

constriction. But the chef moving forward

to round two is...

Chef Ayesha.

I know the jig is up.

I did my best.

I swung for the fences.

I think that being overly ambitious just

bit me in the butt.

Well, um... Nice work.

Thank you. So Ayesha, the thing that put

you over the edge was that the locks and

cream cheese were really the star.

Well, you are one step closer to beating

Bobby. You do have to face another chef

before we get there.

Our final contender has been cooking in

New York City even longer than you have.

He's a master of technique and proved it

when he made a 20-minute risotto last

holiday. Here to run you over, come on

out, Chef Jeffrey Zicarian.

I always wondered who wrote in those.

That's the first time I've ever seen you

tip anybody. I know.

Don't go there.

I mean, when Jeffrey Zicarian walks into

the kitchen, my knees went weak.

Jeffrey is a legend in the city.

Good evening, Jeffrey.

Welcome back. Hello, Mr.

Flay. We were just here last holiday.

Yes, and I made three times what you did.

Oh. I'm back here because I want to get

my revenge on Bobby.

Bobby's going down.

Are you surprised to see Ayesha standing

here? The new is tightened.

I know you bring the best.

Oh, yeah. Thank you, Chef.

So tonight's all about food in New York

City and the holidays.

What do you think about when you think

about holiday cuisine, Jeffrey?

Mortinis? Is that a food group?

Yes. Ayesha, what are you hoping for this

time? Some meat.

Okay. Let's see what we got.

No, please, God, no.

Wait, that was the Petty Cab driver.

He has a hot dog stand, too?

I mean, I love hot dogs, but I don't want

to cook with them.

How about a

shellfish tower? Oh.

Shocking. Mortinis, please.

Yeah, now we need a martini.

All right, guys, 20 minutes on the clock.

Climb that tower and make the seafood the

star. Come on.

If I have anything you need, I'll give it

to you. No, no, no, it's fine.

I'm a little nervous to go up against

Jeffrey in round two.

I need to make sure that my technique is

on point. I'm taking the pantry.

All right, so here's the deal.

You have shrimp, lobster that's been

cooked, tobiko that's fish roe.

You have some raw oysters, raw clams.

I might make like a poor boy sandwich

with it. I love that.

But like some of the things are cooked,

some of the things are raw.

And shellfish gets so easily and

overcooked or slightly rubbery.

Ayesha, what are you making?

What you're going to do is free thomisto

with a little bit of a lobster roll.

Oh. Lobster. Free thomisto and lobster

roll? It's a combo platter.

So when I look at the seafood tower, my

mind takes me to Coney Island.

I'm a Brooklyn girl.

Coney Island is my version of the

Hamptons. So I'm making lobster and

shrimp roll. And then I also want to do

the free thomisto, which means like a

mixed fry. I take all the oysters and

clams and put them in the bowl.

I add a little bit of calaverian chili

and a splash of buttermilk to tenderize

them. I'm not forgetting the lemon, you

know what I mean?

Oh, f***. Jeffery's so agorated about

everything. Look at him.

Thank you very much.

What are you making?

A souffle? Yep, I'm making a seafood

tower's Christmas souffle.

You're making a souffle?

Yep. This is as crazy as you making pasta

in 20 minutes.

This might be a little crazier.

It's the holiday time.

And I decided to do like a gratin

souffle, with ricotta, some cheese and a

gorgeous spinach. Those things are

really, I think, very festive.

And dare I say, genius.

I mean, he just got the eggs whipping at

16 minutes in change.

This is Jeffery Zuccarian's party trick.

This man makes a souffle with one hand.

Well, let's not talk too soon.

I've been cooking for 45 years, 10 years

long, at the Mr.

Flay. I'm a judge on Chopped, host on The

Kitchen, and a very frequent visitor to

beat Bobby Flay, which really doesn't pay

very well. You know, these guys, they

come in here with these attitudes, man.

I know it's your show, but don't push it,

all right? Last holiday challenge, good

friend, Chef Antonio.

We did roasted rack of lamb and toasted

Brussels sprouts. I cook four more dishes

than he did, and they loved his potato

quartet. Tonight's winning team is Team

Bobby. Go figure.

Bobby, I have a great present for you

tonight. It's a one-way ticket present

out of here, because you're going to

lose. Hello, Jeffery.

The souffle is such an overly ambitious

idea, and they're worried.

It's totally out of my mind doing this.

So all that's going to go in there.

Hopefully. And it's already cooked.

Well, that's important, too.

Right. So we don't want to overcook it.

It'll save you some time, because you

only have about 14 minutes left.

Yeah, isn't that great?

In the bowl, I am having shrimp.

I'm putting lobster.

And then I fold in some marzcappone.

I fold a little bit of Parmesan cheese,

salt, pepper, and horseradish, which I

think is a nice little sort of breath to

the dish. Don't cut your fingers.

Paísa. Hi, my love.

So you're making your breadcrumb mixture

for the fried oysters, fried clams.

And you're going to do the lobster roll

on these little guys, like sliders.

Exactly. Cute. All right.

We have about 12 minutes left.

Every time a bell rings, Bobby Flagg is

beat. Don't we love a seafood tower?

Now I have to focus on the sauce for the

Frito Misto. Pequillo peppers, Fresno

chilies, garlic, a little bit of lemon

juice, and olive oil.

That's good.

So I'm tasting my apare, which is the

mixture that I'm going to fold the egg

whites in. It tastes quite good.

I mean, you have to understand this is

cooked seafood. If you cook it too much,

it's going to get tough.

How long do you think it needs to take?

To cook? Eight, nine minutes.

But it's 10 minutes right now.

And you're still making the mix.

Jeffrey, how are you doing on time?

You know, existentially or what?

I need to get my souffle in the oven so

it leavens nicely to support the lobster

and the shrimp.

OK, let's go in the oven.

Boom! Chef,

what are you guys going on over there?

I don't want to have FOMO, you know what

I mean?

That's what I do.

Now that the souffle is in the oven, I'd

start to make a beautiful martini.

Looks like Jeffrey's making us a

cocktail. I'm going to go check in on

Jeff. Coming up on eight minutes.

How's it going?

It's good to see you.

What kind of drink are you making?

I'm making a clam casino martini.

I love it, so it's dirty with clam juice?

Yeah. I'm using vodka.

Always for mousse.

Always. Little caper juice.

I skewer some beautiful little neck

clams. And shake and bake, baby.

My girl. Does Jeffrey make you nervous?

I mean, he's a legend.

He is. But he's shaking cocktails while

you're cooking. I know.

I think he's going to be too drunk to

plate. You got about six minutes left.

Yes. I start to work on my lobster roll.

Lobster, shrimp, mayo, Dijon, and brainy

mustard. Because I love the assertiveness

that mustard brings.

Chopped cacobotrano olives and a scoop of

tabiko to just reinforce that seafood

flavor. We're having a party, guys.

So from my perspective, Aisha's doing

like a lot of work.

And Jeffrey looks like he is at a dinner

party. Give us a few more minutes.

Seaweed. Isn't that beautiful?

How's this thing going?

I checked my gratin souffle.

Oh, God. I'm really concerned about the

time. It's going to be a race.

I'm most excited to drink the cocktail,

but eat that lobster roll.

I think that's a good combo.

I'm feeling like a little bit

overwhelmed. I take the clams and oysters

that have been marinating in the

buttermilk, and I dust them in the

cornmeal and drop them in the fryer so

that, like, crunchy and delicious.

The souffle is not yet out of the oven,

but he looks unbothered.

This is nuts.

You have three and a half minutes.

What are you going to open the oven?

What are you, my mother?

On top of the souffle, I am going to put

a topiko vinaigrette.

Vinegar, a little oil, the topiko.

Just for that pop.

It's a beautiful mouthfeel.

It just, like, sort of like festive.

It's green and red.

90 seconds! You got to go.

I'm going. Time is not on my side right

now. I get the parkour rolls out of the

buttered pan, and I mound them with as

much lobster and shrimp salad as they can

hold. A little bit worried.

Is that seafood still in the fryer?

I think so.

I run to the fryer.

I grab my frito miso, season it, and then

I run to go plate.

Come on, people.

This isn't going to work, or it's not

going to work.

I better start drinking now.

Jeffrey, 40 seconds.

Yeah, ma. Till Mike.

My gratin's coming out.

I think it looks good.

I couldn't dive into it, but very

confident. Ten, nine, eight, seven,

six, five, four, three, two, one.

Wow. So beautiful.

Thank you. I got a lot done in 20

minutes. I don't know.

I hope I did enough to take Jeffrey down

so that I could take Bobby down next.

Chef Aisha, what'd you make?

So I'm making you guys get on a train all

the way to Coney Island.

And we're having a shrimp and lobster

roll with frito miso that has oysters and

clams. Well, first of all, there's not

much more than I like than a really good

lobster roll. I think it was a good use

of the cooked lobster and shrimp.

Yeah, there's a lot of mustard, but it's

still a very nice bite.

In the fried seafood miso, I love a

cornbread coating on here.

It gives it extra crunch.

Chef Jeffrey, what did you make for us?

So for my holiday vacation, I wanted to

go to Paris.

Ah, we? It's a gratin seafood tower and a

clams casino martini.

For me, my favorite thing is that when I

lit the martini, I get clams and I'm

immediately whisked away to the ocean.

If you hold it up to your ear, you can

hear Staten Island.

The souffle reminded me of like an egg

white frittata, but much softer.

The souffle is also very holiday because

it's very, very rich, has a lot of that

lobster. I'm just not a fan of like the

texture, like it comes out a little

foamy. Like the sea, Carson.

Like the sea, but it is very tasty.

Yeah, I know.

I don't know what my chances are.

Mine looks like you want to have it

picnic side, and his looks like somewhere

that you would go for happy hour on Fifth

Avenue. It makes me nervous.

And the chef moving forward is...

Chef Ayesha.

Have a stool.

Have a stool and a drink.

Have at it.

I just beat Iron Chef Jeffrey Zicarian.

I cannot believe that my seaside dish

took me to a win.

Holy. Ayesha, I think you were the winner

because it was just...

it's a delicious, classic kind of combo

that we all love.

Thank you. Thank you.

Thank you, Joseph.

Thank you.

All right, Chef.

How you feeling about round three?

It's a walk-overage because now that

you're my boss, but I might have to beat

you. That's okay.

No problem. What's your signature dish

this evening? My signature dish is...

lamb tagine. Ooh.

I like lamb tagine.

All right. So, Ayesha, is this a classic

holiday dish in your house?

It is, and in the restaurants.

It's always like a time of the year for

these slow, long brazes.

Yeah, 45 minutes.

Slow. Chef Ayesha, you also get to pick

your teammate and assign Bobby his.

Wow. This is dry clean only, so I am not

available. Damn.

Big decision here, Ayesha.

Michael, I love you and you're my friend.

But today, we're going to be my honor,

Chef Zacharian, if you could cook with

me. I'm honored.

Thank you. Wow.

Wow. So, I chose Iron Chef Jeffrey

Zacharian to be my teammate.

Are you kidding me?

There'd be no other.

We're going to get him.

I promise you.

Okay. All right.

My man. Oh, I'm excited.

Awesome. We've never actually cooked

together, but Michael is a disciple of

Alex Watershelly, who's been friend and

colleague of mine for decades.

I came here to beat him, but now we're

going to have to beat Ayesha.

All right. You're going to have 45

minutes to make a lamb tagine along with

two sides. Stand clear of the closing

doors. Your time starts now.

Let's do it.

Chef Ayesha. Thank you, Chef.

All right, gorgeous people.

So, here's what I know about a tagine.

It's a traditional Moroccan stew with

lamb, dried fruit, nuts, and usually it

cooks over a long period of time in a

tagine, which is like a Middle Eastern

clay pot. But tonight, our chefs only

have 45 minutes.

Ayesha. Yes. How many times have you made

lamb tagine? Hundreds, thousands?

More than two zeros at the end of that.

Okay. Lamb tagine rings the bell for

holiday for me.

It's a low and slow braise.

It kind of permeates your entire house

when you're cooking it.

We are making classic Middle Eastern lamb

tagine with apricots, olive, and

preserved lemon. What do you usually pair

it with? We are going to do some jule

rice, some bismarie rice.

So it has like some raisins and

pistachios? Exactly. All those beautiful

aromatics. And then we're doing delicata

squash, roasted with pomegranate

charmoula. Charmoula. Yes.

Chimazel, haas and pepper, corporate it.

Chef. Yeah, perfect.

Normally we would cook this in a tagine,

and we'd probably take two to three hours

to cook. But being that we have to cheat

the system here, we're putting it in the

pressure cooker. But before we do that,

we have to cube up the lamb and put it

into a fry.

I got a little crust on it.

Lamb down, chef.

While chef is frying the lamb, I'm going

to build the base of the tagine.

I have cilantro, Fresno chili, serrano,

tomato paste, raza hanu, which is a spice

blend. It has all those really earthy

flavors and some preserved lemon.

Flavor bomb central, right?

Yeah, it's amazing.

So Aisha is on a hot streak, and she's

coming for flay.

She's going to make a good lamb tagine,

period. The question is, what's going to

happen with me and Michael?

Bobby, tell me about your tagine.

We're going to make a lamb tagine with

some lamb shank, some couscous, spiced

carrots, and then I'm going home.

Okay, so the first thing I do is I take

some lamb shank that's off the bone, and

I throw it into a pressure cooker.

Lamb tagine, you can really use whatever

lamb you want.

Aisha is using a lamb shoulder, and

Bobby's using a lamb shank.

I'm using the shank because I love the

texture. I think it's fantastic.

Michael, are we both like living our

dreams of cooking with Iron Chefs right

now? That right there is the next

generation, right there.

Certainly not Bobby.

No, he's too old now.

He's aged out.

Make me a cocktail, Jeffrey.

There's no way that this flavor profile

is not going to be Bobby.

He's too authentic.

They're going to get schooled today.

That looks really so average.

37 minutes.

Looks like Jeffrey just pulled this lamb

out of the deep fryer, but Bobby's

already in the pressure cooker.

And then saffron couscous.

Saffron couscous. Let's start on the

couscous. Cover that with the super,

super rich saffron water.

And then I'm making a sauce.

I have shallots.

I have garlic, red wine, pomegranate

juice, tomato paste, some garam masala.

I put a little harissa paste.

And then I'm going to make a hot sauce.

Cashew miris are these Indian rye bread

chilies, which are my new favorite chili.

I just wanted to get some of that fruity

heat running through it.

Team Aisha. Hi, Carson.

I just love the holidays.

I was online shopping over there.

What is the green sauce?

So we built a spice paste with some raza

hanou spice. Oh, wow.

And how's it going working with Jeffrey?

I mean, amazing.

It's a dream to be cooking with an iron

chef, right, guys?

First time together.

It's my first iron chef.

You never forget it.

OK, so now you're working on the rice.

Yes. OK. We're doing a basmati rice with

cardamom, orange, butter.

I think it's really delicious.

In the pressure cooker, we have the lamb,

the tajin paste that we made, and

apricots. Beautiful. I think we have a

chance to beat Bobby tonight.

That's why I'm here.

That's all I want for Christmas as a win.

Hi, Bobby. May I pulsate that for you?

Yeah, give me one second, though.

OK. That smells really good.

I'm going to make like a salsa verde with

mint. OK. Do we want to chop or grind?

You pick. You know, if I do chop, I'm

going to have to do my Ted Allen

impersonation. Oh, my God.

I feel like we should grind.

Yeah. OK.

That's good. And what do you have?

Kashmiri chili hot sauce.

Kashmiri, like the sweater.

Oh, wow. That's hot.

And what do you have Michael working on?

Michael's making some beautifully spiced

carrots and some parsnips.

Oh, OK. Parsnips and carrots, they have

that same kind of sweetness.

So I have to use the peeler to create

some like strips and through that in the

fryer. And then by taking the carrots and

I'm crushing them with coriander, cumin

and paprika and char that in a super

-duper hot cast iron pan.

You got the delicata squash yet?

I'm done. Yeah, I'm going right in.

Thank you. Squash, delicata squash is

mucho delicata. I, for the triangle cut,

get right away in the oven as fast as

possible to get some color.

Squash in.

So the pomegranate charmola that goes

over the delicata squash is a little bit

of cumin, pomegranate seeds, serrano

chilies, parsley, cilantro, pomegranate

molasses, and lime juice.

It's really fresh and herbaceous and a

little bit spicy.

Wow. Seasoning good?

Excellent. For my next act.

It's dinner and a show over here.

Dinner and a show.

I check the rice, add the currents to it.

Yep. And then add the saffron and then

let it sit.

Do not touch it.

It just has to sort of rest like meat.

It does.

Here's the tea people.

I think I prefer a spiced carrot over a

delicata squash. It's usually kind of

slimy, but I do love the jeweled rice

more than the couscous.

So I think it's neck and neck for me.

All right, I'm going to go visit our

chefs. Just about 19 minutes, everybody.

You again. I brought you a present,

Bobby. You did?

I always feel bad because during the

holidays, it's a very busy time for you.

It is. And you never get to do any of the

fun things like get mani-pedis together

like we used to, or go to the Rockefeller

Center tree lighting.

So I decided to bring the tree to you.

Right this way.

Bring in the tree.

Right this way.

Okay. Bobby, I blocked it myself.

What does that mean?

It has snow on it.

Oh. That's called flocking.

Carson brought over a tree.

I think you stole it from Rock Center.

He pulled this out very, very carefully.

It's the button to light the Bobby Flay

Center Christmas tree.

But first, Mariah Carey.

No, I'm kidding.

She's not here.

She was too expensive.

But let's do the countdown, everybody.

Five, four, three, two, one.

She's so beautiful.

Aw, gorgeous.

Did you see the tree lighting?

No, it's gorgeous.

I love it.

I think I outdid myself.

You did. All right, you've got 12

minutes, everybody. 12 minutes.

That's beautiful. So the couscous, I

dress with the almonds and the apricots

and some fresh mint and some herbs.

Time to unmask my lamb.

I just have to hope this lamb is cooked.

That's going to be the question.

The moment your meat comes out of the

pressure cooker, that is the make it or

break it moment.

Cat the guy.

Just under 10 minutes.

We good. Yeah, we're good.

All right. I take the lamb out of the

pressure cooker. I season it with salt,

pepper and smoked paprika.

And I put it in a very hot, cast iron

pan. I just wanted to kind of bathe in

the sauce that I made.

All right, Ayesha, about six minutes.

Six minutes, all right.

What's left to do?

Get my lamb to Jean out of the pressure

cooker. Okay. Using a pressure cooker is

always a gamble.

But I was so pleased.

We got the texture of the lamb that we

wanted. The sauce had that depth of

flavor. I was so happy with it.

Yeah. We're putting down the juicy lamb,

and then we're hitting it with these

apricots fluffy rice.

The rice, so we hit it with orange zest

and chopped dill.

We made it rain pistachios and we

finished it with rose petals.

A lot of stuff in that rice.

That's why it's called jeweled rice,

right? Yeah, that's good.

Is it? Really good.

So I need to start plating.

We put down the herb yogurt and then

arrange the carrots.

And then we're finishing with the parsnip

chips. Perfect. Then I take the lamb and

the sauce into the tagine, dot it with

fresh herbs, a little bit of the casmiri

hot sauce. And then some pomegranates.

That's beautiful. Just under two minutes.

That's about done over there.

We're plating. Next question.

We mount the yogurt first, then the

squash, these beautiful charred onion

petals, and then the pomegranate charmula

on top of that.

Are you guys done?

Yeah, we're just coming over to help.

Holy mother. You can't do this alone,

this one. I know.

20 seconds. Profita, chef.

10, 9, 8, 7, 6, 5,

4, 3, 2, 1.

Well, teams, congratulations on finishing

your beautiful meals.

Now let's meet our esteemed judges.

First up, the queen of soul food, Melva

Wilson. Author and restaurateur of Tucci

and Delmonico's, Max Tucci.

And chef and cookbook author, Alia Lycan.

Judges, tonight was all about holidays in

the city. Each team had to make lamb

tajine and two sides.

Wow. Just like this city has a lot of

flavor. So does the jeweled rice.

The rose petals were divine.

The dill gave it a nice brightness.

And who doesn't like saffron?

The stew was stewing, and I was loving

it. A little bit of sweetness, a little

savory in there.

I do, however, think that the lamb was a

bit tough for me.

OK. I love the jeweled rice, stick the

jewels in my brooch.

Fantastic. And the lamb was really

delicious. And then the delicata squash,

fabulous. The onions were a little big.

For me, the rice stole the show.

So I'm like, here's the season and pack

our bags and go away this holiday.

When you think about a holiday meal, this

is sort of what you want in front of you.

And I think the use of apricots was

really lovely, as well as the olives.

I think lamb shoulder is a tough cut in

such a short period of time because it

doesn't really fall apart the same way,

so it can get stringy.

But overall, it was a beautiful dish.

Thank you, judges.

Please dig into the second meal.

I love the fact that this team of chefs

chose to use a shank.

It was a lot more tender.

I did think that it was really a bit

spicy, especially for a traditional

tahini. Yeah, I love the tenderness of

the lamb. The couscous, I love that

pomegranate punch. I grew with Mel, but

the lamb had a little bit too much heat.

But thank God there was that yogurt,

which cooled it down.

However, those parsnips, they stole the

show. Traditionally, tajins are spiced,

not spicy, but there's a lot of flavor.

The medjool dates in there are perfect.

And the couscous has a lot of saffron,

which I love, and the mint complemented

everything. All right, now it is voting

time. What it's going to come down to is

if the judges understand tajin or they

want to be razzled dazzled by Bobby's

tricks. This is a dish that is cooked in

an earthenware pot.

In the desert, next to a camel.

This doesn't come out of a squeeze

bottle. The winning team is...

team... Aisha!

CHEERING Thank you.

Thank you. Thank you.

Thank you. Team Aisha, what it came down

to was overall flavor.

But this was traditional, and this

brought us home for the holidays.

Thank you, judges.

Thank you.

Bobby, you got beef by your own titan.

She deserves it.

She did a great job.

Thank you, chef.

You are a rockstar.

Thank you, chef.

I had so much fun cooking with you today.

I mean, this is the best holiday season

ever. Don't even buy me presents, bro.

I already got mine.

Bye, Bobby! Bye, guys.

I'm Jeffy Zicarian.

And I'm Aisha Najaya, and we just beef

Bobby Flakes. Yeah!

Baby!