All language subtitles for Watch Beat Bobby Flay Season 40 Episode 1 Full_mp4_en

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?

Oh, 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.

Let's do it, dive, Bobby.

Two people that know me well will decide

who's got the skills to beat me.

Yeah! Round two, I go head-to-head with

the winning contender.

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

with their signature dish.

What? Don't try this at home.

I know you did it, Bobby!

Bottom line, you're gonna run it in two!

Everyone's out to beat me.

All right, everybody.

I'll give you a hint on who's waiting

backstage. Not only are they great chefs,

but they have the best hair on Food

Network. Please welcome Anne Burrell and

Scott Conan.

We're coming for you.

Do you use a lot of hairspray?

No, I woke up like this.

I'm sure. Mine looks like that when I

wake up a lot too.

So you guys have done this the most times

on the show together?

I believe six.

Yeah, this is our seventh.

I didn't realize that.

That's amazing. We're three wins, three

losses. Oh, three and three, okay.

It's the power of the hair.

So today, we're gonna break the...

Yes, Bob. We are here to break a tie.

Our first contender is known for serving

up Indian street eats.

From Denver, Colorado, Chef Dave Hadley.

Let's go, let's go!

Our next contender is a former actress

that has pivoted from seam work to

sandwiches. From Los Angeles, Chef Kat

Turner. That's a wrap.

Good evening, Dave.

Kat, welcome. So, Dave, what's your goal

this evening? My mom won't let me come

back home until I beat you, Bobby.

What about you, Kat?

I came to steal your spotlight, Bobby.

Well, very lofty goals.

Here's the way it's gonna work.

I'm gonna put 20 minutes on the clock.

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...

a paella.

Okay. What do you think, Kat?

I love papaya juicy.

Dave? Real good.

All right, cool.

Slay this on the clock.

Who's gonna become the papaya king?

Four queens, let's go!

Green papaya. So, a papaya, as you know,

is a fruit native to Mexico, South

America. You can make a fantastic glaze

with it, relishes and sauces.

The flesh itself is kind of an orange or

a greenish color, depending on the right

taste. I like the green ones because I

really like the texture.

Yeah, he's got a green one.

Look at that.

Dave, what are you making?

I'm making a papaya curry.

A papaya curry.

Love it. 20 minutes, wow.

First things first, I'm sweating onions,

garlic, ginger. So, this is just me using

things that are from my culture that I

know mesh really well.

So, a little fun fact.

Both chopped champions.

Really? Got a couple chopped champions up

in here.

I was introduced to the love of cooking

and Indian food from my grandma.

I graduated from the culinary institute

of America, and then I competed on

Chopped and won.

Congratulations. I took my winnings, I

went to Asia, and worked at some of the

best restaurants in the world.

And today, I'm the chef and owner of

Samosa Shop in Denver, Colorado.

It's a mixture of me, American kid, and a

little bit of my parents from the West

Indies and South Indian.

What's at stake is my family's pride,

right? Like, culture, where I come from

is so deep.

So, eating Bobby Flay will be everything.

Kat, what are you making?

I'm going to make a papaya salad.

Wow. With papaya a few different ways.

First, I'm going to get started on my

compressed papaya. So, I take the strips

of papaya, I put them into a vacuum

sealed bag with lime juice, rice vinegar,

and some chili oil.

Compressing really forces all the flavor

into it. My strategy is to make sure that

you've got different textures, and papaya

is such a beautiful flavor on its own.

It kind of automatically wants to be a

star. Sounds like me.

I'm a chop champion, and now I've set my

sights on Bobby Flay.

I grew up in Sturgeon Bay, Wisconsin.

I ended up going to school to be an

actress. But then a friend opened a vegan

restaurant, and that's where I really

fell in love with cooking.

But I knew that I wanted to be a private

chef. My first job was working for Billy

Corgan in the Smashing Pumpkins.

I traveled all over the world with my

clients. Today, I'm the chef and partner

of Highly Likely, where we serve fresh,

globally inspired comfort food.

I'm here today for my team, and so I

can't lose to Bobby because they're not

going to let me back in the restaurant if

I do.

All right, guys, we've got 15 minutes and

20 seconds left.

Dave, what do you got going on here?

I'm going to stick to what I know, and

it's Indian flavors.

You're going to build the sauce with

that. This is actually a little slaw

that's going to go on top for texture of

my curry. That's really soft.

All right, good luck, chef.

Thank you. I'm using the green papaya

because it's a little bit more raw and a

little bit more fresh.

I add salt and pepper, olive oil, and a

little bit of lime zest.

Kat, what's the word?

What's up, chef?

So I grab a bird's eye chili and I add it

to the papaya noodles and toss that all

up with lime juice and some fish sauce.

Are you worried about Dave at all?

You don't have to lie, Kat.

I mean, look, I'm just trying to make the

best food I can make.

I'm not worried about what you're making

over there. Chef's 12 minutes and 30

seconds left.

Dave is making the curry just added some

papaya to that.

But is he going to make like his own

spice rub or is he going to use curry?

Yeah, he was going to make his own spice

rub. But then it's got to cook.

It's going to be gritty as can be.

Next, I'm using Madras curry powder,

ground ginger, and ground coriander.

What happens with spices when they go

into something raw is they taste a little

bit bitter. So I'm going to bloom the

spices inside of coconut milk.

So it takes a little bit of the

bitterness away. And then I add chicken

stock and salt and pepper, and I let that

simmer down. I'm making the puree to

create a base for my salad.

Using papaya with lime juice and coconut

milk. Eight minutes!

Hi, Dave. How's it going?

So right now I'm doing a papaya curry.

Basically, I'm making sure of the spices

and where I come from.

Don't forget to taste.

I will. Make sure your spices are cooked

out, not gritty.

Thank you, Chef.

Good luck. I add that to the bloom

spices, so it creates my curry.

I think it's pretty good.

Hi, Kat. Hi, how are you?

Talk to me about what you're making.

I'm making a papaya salad, which is a

variety of different preparations of

papayas. That's spicy.

Too spicy? I didn't say too spicy.

I just said it is spicy.

Got a little kick?

Yes. I added a little bit of extra acid

to them, and I'm using a cucumber in my

salad. I hit it with a little bit of

olive oil and salt and lime juice.

Five minutes! Think about plating!

Now it's time to plate, so I put down my

puree, then I add my papaya noodles, my

cucumbers, raw papaya, the compressed

papaya pickle. Woo!

Come on, guys!

I add a little bit of raw papaya, and

then my curry.

So this is like a soup, really.

That's a lot of curry.

Ten, nine, eight, seven, six.

I hit it with cilantro, lime juice, and a

little sprinkle of salt.

Two, one!

I've showcased papaya in multiple ways,

all with a little bit of a different

vibe. Looks great.

Thank you. Using papaya in all of my

components, I definitely think that the

papaya is the star, but I also brought a

little bit of myself to the dish.

Chefs, congratulations for getting

through round one.

Both plates look beautiful.

Alright, Chef Dave, tell us what you did

with the papaya.

I did a paella curry and papaya slaw on

top. Really good

flavor profiles here, really nice

textures as well.

I will say the spice needs to be cooked

out a little bit more.

It does have a little bit of that

grittiness to it.

I really like the papaya slaw, but the

soup is more coconut forward than papaya

forward. Chef Kat, tell us about what you

made. I made a papaya salad.

It has a coconut and papaya puree, then

some shredded papaya noodles, and some

compressed pickled papaya.

Every single way that she's used it seems

to have a different flavor component.

I really love that.

I think where there's a little bit of an

opportunity would be the cucumbers.

I think you could have honed in on that

flavor a little bit more.

I'm going to agree about the cucumbers,

but you have showcased the papaya in a

lot of different directions.

It comes together beautifully.

So give us a moment to deliberate.

I feel like my chances of winning are

pretty high. The judges really seem to

like my dish and how I made papaya the

star. The chef moving forward to beat

Bobby is...

Chef Kat!

Even though I lost, I am very proud of

myself. I know I'm going to do big things

and you will see me very soon.

Kat used the papaya in many different

directions with nuanced flavors.

So Scott and I have an even record.

So we are really counting on you.

We know you can do it.

We out, we might say.

Yeah, we do.

All right, Kat, congratulations.

Lots of textures in that papaya salad.

Very impressive. Well, what are we

cooking tonight? What's your signature

dish? My signature dish is...

Fried fish sandwich.

I like that.

Lots of directions to go here.

Kat! Is there anything you'd like to say

to Bobby before we start this clock?

You might be a flavor king, but I'm a

flavor queen and game knows game.

Game knows game.

45 minutes on the clock, chefs.

Your time starts now.

Wow, look at him, Kat!

Hey, Kat. What a fried fish sandwich.

I grew up eating fried fish sandwich.

Reminds me of home.

All right. A very typical fried fish

sandwich would be a soft, sesame-seed

bun, fried piece of fish, tartar sauce,

and slaw. When I created the dish for my

restaurant, I wanted to do it a little

bit differently and I traveled a lot in

Japan. So I used things that I learned

while I was there.

I make a yuzu slaw using yuzu kosho and

my tartar sauce, Japanese milk bread.

So it's kind of a fun Japanese twist on

an American classic.

I get my potatoes on because I'm going to

make potato salad as a side.

I'm going a snapper because it's flaky

and delicious. I cover the snapper with

shiokouji. Oh, nice.

She's giving it a little kouji rub now.

A little misoji.

Shiokouji is rice that has been

inoculated with a type of mold.

You know, that kouji is going to make it

much more tender than it would be without

it. So I'm making a fried halibut

sandwich with a ahi amarillo mayonnaise,

classic coleslaw, and some onion rings.

I'm going to treat this kind of like a

fried chicken sandwich.

So there's going to be buttermilk

involved, flour, spices.

It's interesting that Bobby's spending a

lot of time on onion rings.

It's not about the accoutrement.

It's about the sandwich.

Hey, Bob, what fish are you using?

Or is it just an onion rings sandwich?

I'm going to use halibut.

Just for the halibut.

Halibut, when it gets even the slightest

bit overcooked, it has that dryness on

the palate almost.

You just don't overcook it.

And then I marinate them in some

buttermilk and some chili diarbo, which

is kind of a spicy red chili.

All right, 37 minutes left, chefs.

Kitty Cat, what do you got going on?

I love that you're using snapper.

Yeah, I grew up fishing with my dad and

we'd always fish for red snapper.

And then what else?

So I'm a big Yuzu girly.

I love Yuzu.

My favorite citrus.

When you smell it, it makes me smile.

Sexy. All right, there we go.

Good luck, Kitty Cat.

Thank you. So the Yuzu vinegarette is for

the slaw. And it's lemon juice, Yuzu

juice, Dijon mustard, turmeric.

All right. Wow, big fish sandwiches.

That's monster-size.

And I'm going to use ahi amarillo

mayonnaise. Calabrian chili?

Could be. Probably.

Oh. All right.

Good luck, Bob.

Bobby, he's making a fried fish sandwich

with those ginormous pieces of halibut.

I sure want those huge pieces.

Like, to eat his hand was like that.

Even for my big mouth would be a lot.

Oh, I know.

Bobby got a sauce he's making right

there. What is that?

He said he was using ahi amarillo, which

I love that idea.

So for my fried fish sandwich, I'm making

an ahi amarillo mayo.

So it's ahi amarillo, which is a fruity

Peruvian chili. And then I'm going to add

rice wine vinegar, salt and pepper, and

lime zest. Next, I'm going to get started

on my sauce for the potato salad with

kewpie mayonnaise, Dijon mustard, Yuzu

kosho, and sesame oil.

And for my tartar sauce, I've got pickles

and capers. Then I throw it into a bowl

with Yuzu kosho, kewpie mayonnaise, and

some Yuzu juice.

All right, chefs, just under 26 minutes

left. Kat, yes.

You got snapper marinating.

What kind of dredge are you going to use

for that? I make a tempura batter, but

then I also hit it with a little panko

for a little extra crunch.

Then dredge it in the panko?

Yeah, exactly. Somebody else to clean

that up, chef.

Don't worry about it.

It's the best part about cooking somebody

else's house. Can I taste it?

Please. That's for the slaw.

Wow, that Yuzu's spectacular.

Thank you. I'm going to leave you to it,

chef. Okay, thank you.

Chef Bobby Flay, you know, watching you

work, chef, it makes me so tired.

I'm exhausted. You want to taste this?

May I? It's a spicy mayonnaise.

Yeah, that's good stuff.

A little more heat?

I mean, I'm not going to tell you what to

do. You're Bobby Flay.

I'm merely Scott Conan.

That's true.

So for my slaw, I have carrots, red

cabbage, green cabbage, rice wine

vinegar, and a little bit of mayonnaise.

All right, who thinks the cats got this?

Yeah! And who thinks

that Bobby's got this?

Bobby! What? You're watching him!

So in my slaw, I have red cabbage and

Savoy cabbage. I add my Yuzu vinegarette,

toasted sesame seeds, and I mix it all

together. There's a lot of good flavors

that she's created.

All right. So into my potato salad, I've

got the dressing, the celery, and some

chopped serrano chili.

The only thing that makes me nervous

about that potato salad is the potato's

looks starch sticky.

She should have cut those potatoes up

smaller to begin with.

Yeah, 100%. Okay, so my seasoned flour is

all-purpose flour and corn starch, some

onion powder, garlic powder, and some

chili diarbo. And then the fish season it

with salt and pepper, let it soak in the

buttermilk, and then I start to dredge it

in the flour mixture.

And I have one fryer, so I need to fry

fish and a whole lot of onion mix, so

let's go.

For the tempura batter, I take potato

starch and I take AP flour with some

togarashi, which brings a little bit of

heat. I add two eggs and then I add

sparkling water, and that keeps the

batter super light.

So I drape it through the tempura batter,

I throw it in the panko, and then put it

into the deep fryer.

There we go!

Yeah! Fish in the oil!

Fish in the oil, well done.

Okay, so if we're using a brioche bun,

then I've taken most of the insides out

of the top so that it's really about the

fish when you bite into it.

I don't love a brioche bun.

I'm not loving a brioche bun.

No. I think it should be a potato bun or

something that's called.

Something squishy. Yeah.

Eight minutes to go!

Those pieces of fish, yeah, they're so

huge. They're gonna take some time.

They're fast and thin and small.

Eddie still has to do onion rings.

Oh my God!

So I pull the fish out of the fryer.

I love the way that it looks.

That looks great, Kat.

Thank you.

I take my fish out, it looks good.

It's got a really nice golden brown crust

on the outside.

And then I take my onion rings out of the

buttermilk into the flour.

Look, he's still breading his onion

rings. This is getting really good.

Ah, this is like just...

The day that the onion rings got him.

I get my onion rings in the fryer, six

minutes left. I just hope they work.

Bobby's having a game of ring toss over

there. It's unbelievable.

Okay, Fred. Next, I need to toast my

buns. Two minutes!

Kat, I just want to remind you that we

have three wins on this side and Bobby

has three wins.

We are counting on you to get us the back

into the win column.

You did my best.

Thank you. That's all we can ask for.

So I get my tartar sauce on both sides of

the bun. I lay down my fried snapper.

I top it with the yuzu slaw.

I take my onion rings out of the fryer.

They look good.

Now we can start plating.

I put the yellow chili mayonnaise.

I put some of the coleslaw, then the

fish, the top of the bun.

Ten, nine, eight.

And then I get my potato salad.

Five, four, three, two, one.

Good job. Congratulations.

Thanks for the gift.

They both work really hard on that.

Yeah, they did.

That was a lot of fun.

Yes. Chef Kat, Chef Bobby, time to meet

the judges. First up, Chef, author and

restaurateur, Chris Scott.

Cookbook author and founder of Mad

Hungry, Lucinda Scala Quinn.

And the chef of unapologetic foods,

Chintan Pandya.

Go ahead and dig into that first fried

fish sandwich in front of you.

When you think about a fish sandwich,

this is exactly what I'm looking for.

The fish cooked perfectly.

The slaw is banging on the flip side.

There's so much stuff in the sandwich.

At the bottom gets a little bit soggy.

This plate had me at onion rings.

Crunchy, spicy, yummy.

The fish was moist, yet super crispy on

the outside. I think the fish was

phenomenal. It's juicy.

The sauce goes well.

Just that the bread had gone a little

soggy in there.

But I would just keep on eating onion

rings if I was not on a diet.

All right, judges, give the second fried

fish sandwich a whirl.

The choice of bread is perfect.

The fish is cooked properly.

Potato salad, on the other hand, what's

on the outside is really what you're

tasting. You go into the potato and it's

sort of flavorless.

Potato pieces are so big and they're not

cooked through. But other than that, it's

fried nicely. It's moist.

And I thought the milk bread was just

really a great touch.

The fish and the ratio of fun is done

properly. So it's phenomenal.

The slaw is good.

Yuzu is there, but it needed a little bit

more prominent. But I loved it.

Judges, thank you for the comments.

Now I'm going to ask you to take a vote.

They did say that his sandwich was a

little soggy, but I hope I didn't just

blow my chances with the potato salad.

Tonight's decision was not unanimous.

And the winner is...

Chef Bobby Flake.

Somebody voted for me.

And so I'm going home holding my head

high. That was a close match.

Both of these sandwiches were off the

charts, but the onion rings really took

it over the edge.

Good job, Cat.

We came in to break our tie.

It did not go in our favor today.

You went the wrong way.

Why don't we make onion rings?

Just for the halibut.