Original subtitles

BOBBY: Not too long ago on "Beat Bobby Flay,"

Damaris crushed me in a casserole battle.

The judges were like, "Are you kidding me with this dish?"

But today is my casserole comeback.

That doesn't mean I don't like making them.

I just don't like my history.

You mean your losing history?

It can be delicious, Bobby,

and that's what I'm going to show you today.

I love watching you cook like this.

This is my heart.

It is just baked, down-home goodness.

What are you making, Miss Casserole Queen?

One of the most traditional casseroles.

[ Chuckling ] Ooh!

Chicken and rice casserole.

I'm going to make a Southwestern casserole, chilaquiles.

It's almost like a Mexican-style lasagna.

And a quick corn salad just to kind of serve as a side dish.

Hello, casserole.

You are going to be on Bobby Flay's table.

[ Laughs ]

♪♪

Everybody, welcome to "The Bobby and Damaris Show."

I always feel like I need to sing that.

What's it about today, Damaris?

Today, it's about one of my all-time favorite foods,

the casserole.

Let's revisit the moment.

"Beat Bobby Flay." Damaris walks into the arena,

and she says,

"Today, we are cooking, for my signature dish"...

Tuna-noodle casserole.

...to which I let out a sigh.

"Ugh." It was the only time

I've seen you get grumpy about it.

I was befuddled by the choice of dishes, for sure.

Also, you psyched me out.

You were like, "I'm going to do this

with one hand tied behind my back,

and I'm going to mess with Bobby for the rest of the 40 minutes."

Okay. Since you've been talking about it,

-I brought you something. -What?

It is a losing gift.

Oh, oh, oh. For me -- Oh.

Because you lost, you get a gift.Oh, thank you.

-You're giving it to me... -I'm giving you this...

-...as a gift? -...because I realize

that you don't make a lot of casseroles.

-I don't. -And I thought maybe it was

because you needed a good casserole dish.

Oh, maybe that's what it was.

Here's the cool thing about this.

This pattern is the same pattern that my grandmother had.

-Really? -Mm-hmm.

On her casserole dish. I had it at home.

The simplicity of the casserole is really what I think is key.

I will take whatever's in my refrigerator

or whatever's in my freezer.

I make a delicious sauce.

I throw in a starch, some protein.

Toss it all together into a casserole dish,

and, voilà, dinner is ready.

One pot's dirty. Done.

I'm going to attempt a casserole today.

It's a Southwestern casserole,

a chilaquiles strata with tortillas

in a green sauce and some cheese.

And so I'm going to make, like, a custard

-with the blue corn tortillas. -Wait.

Is it a breakfast casserole or a dinner casserole?

I think it could be a breakfast casserole.

In Mesa Grill, we actually serve it with scrambled eggs.

-Oh, really? -Yeah.

That sounds perfect.That's what I'm thinking about doing today.

-Oh, do it in here. -Okay.

-I will. -Will it work?

-For sure. -It's a casserole dish.

All right. What do you have there, though?

This is a doughnut casserole.

[ Laughs ]

These are doughnuts that you bought at the store?

These are leftover doughnuts.

So you know when you get, like, a dozen doughnuts?

There's always, like, those couple of doughnuts

that sat out all day, and they get a little stale.

I just chop those bad boys up, and they go into my freezer.

When I get a bag full of remnant breads --

-"Remnant breads"? -Doughnuts,

-one leftover -- -You know those remnant breads.

Come on. You know what I mean.

-I love that. Yes. -I hate throwing away anything.

-I love it. -There might be challah.

There might be French bread in it.

There might be one lone bagel.

So instead of throwing it away, I use them in a casserole.

Let's try this. I want to try this.

You are going to love this.

-I cut the sweetness... -Hook me up.

...of the doughnut with some other breads.

Look at this little nugget.

Hi, friends.

Maple syrup?

For sure, and then fresh berries.

Oh, my gosh. When I was out here,

I went to this little fruit stand called Babinski's.

There's this cute, little dog.

Like, as you're picking out something,

you accidentally drop, like, a piece of corn,

the dog's just waiting there.

That's where I got the berries. They're great.

-Wow. -What do you think?

You know what? It's not as sweet as I thought it was going to be.

Yeah. That's because we put some doughnuts in

-and some other bread. -It's like a bread pudding.

It is, but a little bit more eggs.

-What are you making? -I am going to make

a simple but, I think, elevated casserole.

So it's smoky chicken,

wild rice, and broccoli rabe.

Wow. Let's stop talking about it. Let's cook.

I'm going to use my brand-new gift,

and I'm going to get on my casserole.

[ Laughs ]

Ooh. You know why that casserole dish is so important?

It's going to keep your casserole hot.

Well, let's put it this way.

Whenever I look at this casserole dish

and when I use it,

I'll always think of being defeated by you.

-[ Laughs ] -But today,

I'm going to make a chilaquiles casserole.

So, tomatilloes. I love tomatilloes.

I use it a lot in my cooking, especially at my Mesa Grill.

It goes fantastic in all kinds of Southwestern

-Mexican kinds of food. -Mm-hmm.

Basically, I'm going to make tomatillo sauce.

And I use this sauce for lots of things.

I can use it for, like, a green salsa.

I use it to make green chili pork stew,

green chili eggs, and things like that.

So what I do is I just quarter the tomatilloes.

You want to just kind of open some garlic for me?

Do you want them crushed or whole?

Just take the cloves out of the skin, please.

-Cool. -And then I'm going to take

an onion, a red onion.

Chop this coarsely, as well.

And we're going to roast all these things together,

the tomatilloes, the garlic, and the onion,

with a little bit of canola oil until they get nice and soft.

And that's going to be the base of my tomatillo sauce.

And we'll add some other things to it, as well,

might add some chipotles or some kind of jalapeños

or something like that.

And then I always find that tomatilloes

-can be a little bit tart. -Yeah.

So you know what I add to counterbalance that?

Ooh, honey?

It's a tough one.

-There you go. -[ Laughs ]

How many are we doing?

Just do like five.

Some canola oil on top.

So, whenever I cook with tomatilloes, I don't roast them.

You can definitely boil them.

Do you like the flavor better when it's roasted?

What I do is I like the flavor better of the roasted onions

and the garlic, so I --

-Why not just throw those in? -I cook them together.

-Yeah. That makes sense. -You know what I'm saying?

This way, you get a little bit more of that roasted flavor.

But lots of classic Mexican recipes,

you'll actually see them boil the tomatilloes

and make sauce with them. That's perfect.

That's what my sister-in-law -- Her family is from Mexico.

-Right. -Whenever I cook with her,

and we use tomatilloes, we're always boiling them.

So, 400 degrees for about 20 minutes.

Just want it to be nice and soft

so it doesn't have that sort of raw texture.

-Yeah. -And then we'll put the rest

of the chilaquiles casserole together.

When we come back, it is all about casseroles.

Bobby is going to redeem himself.

This is my secret weapon, everybody.

-I'm undefeated with this dish. -[ Laughs ]

I am standing next to the one

and only casserole queen, Damaris Phillips.

It's actually just reigning casserole queen of 2017.

You were casserole queen for a day and beat Bobby Flay.

We all saw it.

It's on a loop at her house.

It has the loop of you

and the lone teardrop running down your eye.

Yes. Speaking of losing casseroles,

-I'm making a new one today. -[ Laughs ]

I'm making a chilaquiles strata.

It's basically a casserole.

It's kind of like a layered casserole...

-Yeah. -...with the tomatillo salsa.

We have roasted tomatilloes, roasted onions, roasted garlic.

I'm going to add a little bit of spinach for some good color

and then some fresh cilantro, some fresh lime,

and then a little bit of chipotle puree,

-which is smoked jalapeños... -Ooh, that's awesome.

...one of my go-to ingredients.

A little bit of honey,

salt, and pepper.

And you said the spinach was for the color.

-Yeah. Just to bring -- -That's an awesome trick.

-Watch. -Okay.

It will give it a little bit more of a vibrant color,

because the problem with tomatilloes,

they're green when they go in, but they sort of turn

almost, like, this khaki-like color.

Yeah. Absolutely. Brown --

-Oh, it is turning green. -Yeah.

-Nice trick, Bobby. -Exactly.

This is going to be my tomatillo custard,

-basically, for the strata. -Okay.

You want to grate some cheese for me?

Heck yes.

We have cheddar and Monterey Jack.

I'll crack the eggs. You grate the cheese.

-Okay. -How does that sound?

Sounds awesome.

So, I'm going to crack 10 eggs.

About a cup of milk.

♪♪

I'm only going to use about a cup

of this tomatillo sauce right now.Okay. That makes sense.

I'm going to use some to finish it off later.

Oh, put it on the top? Oh, I love that move.

I always have some kind of green chili sauce

or red chili sauce in my refrigerator

just 'cause the Southwest is so important to me

in terms of ingredients and flavors.

I'm grabbing the tortillas,

and I'm just crushing them as I go into it.

Oh, my gosh. You're crushing those with your bare hands?

-It's like Superman. -Oof.

I'm going to put the cheese right in here.

Mix this all together.

How long does it have to sit?

Mine sits for like an hour, because it takes a while

for the egg custard to soak into the bread.

To the bread, but the tortillas are thin.

So basically, we're just kind of softening the tortillas.

Honestly, like, 10 or 15 minutes maximum.

Oh, that's so much quicker.

And we're just going to pour this right into the dish.

That looks great.

What I think is important about a casserole dish

is that you have to have a casserole dish

that's going to keep your casserole warm.

And that's what happens when you use either a stoneware

or when you use something like a enameled cast iron.

That's the thing I love about doing casseroles with you.

You have so much casserole information.

-Mm-hmm. -It's endless.

All right. What are you making, Miss Casserole Queen?

Okay. So, I'm going to do a take

on one of the most traditional casseroles,

which is chicken and rice.

The real important thing about it

is make that creamy sauce yourself.

You're going to start with butter and onions and celery.

And it's really not that much more difficult

than just opening up a can of what is traditionally the base,

which is condensed soup of some kind.[ Sighs ]

I said we're not going to use that.Okay.

That's how I beat you on "Beat Bobby Flay."

Did you use canned soup?

-No. I made my own. -You did?

Do you think canned soup would beat Bobby Flay?

-It would not. -I don't know.

It would not.

Into my enameled cast-iron skillet,

I'm going to put 3 tablespoons of butter,

melt it down, and then start to sauté

my onion and celery.

So, with casseroles, what I do

is I use whatever is, like, left over,

cooked in my refrigerator.

So I have a little bit of chicken left over.

I have a little bit of sausage.

I might have some leftover couscous or leftover rice,

but it's always going to have this base.

That's a really great idea, 'cause, like, if I have

bread leftover from the night before,

you know, I usually make some kind of crostini,

or I make, like, croutons. And I'm like, "Ugh."

It's, like, the same old thing over and over.

But it's actually be kind of a cool idea to --

Put it in a casserole.

Sauté that all around until it gets a little bit soft.

Salt and a little bit of pepper.

Your husband, Darrick, eats mostly vegetables.

He doesn't eat meat.

But I make the same exact casserole

using chicken substitute.

There is a entire world of vegetarian meats out there.

And you can replace your typical meat,

and suddenly, you have same exact flavors,

really same textures,

but just no animals.

Yeah. Okay.

Okay. So now that those are a little bit soft,

I put in some flour as a roux.

I don't make a casserole for myself.

I make a casserole for the people that I love.

You have kids or a family or somebody you know is suffering,

and you want to feed them, you show up with a casserole.

Okay. So, I'm going to whisk this all together.

Some crème fraîche, 2 1/2 cups of chicken stock,

roasted garlic.

I'm a huge fan of roasted garlic.

I roast it off.

I puree it up, and that goes into my refrigerator

in a little jar.

You can also buy roasted garlic at the grocery store.

-A little sherry. -It's like a white sauce, right?

Yeah. A little soy sauce.

I love soy sauce.

So whenever you're doing a roux, you know, look at that.

I like it when it gets a little sticky.

Yeah.

-That's all flavor there. -That's all --

Look. Smell it already.

Now go in fast.

Get all that.

Now it just needs to cook for a second and thicken up.

You saw that flour turning dark.

That's going to get rid of that raw flour flavor.

And then, once it boils, it will thicken.

All right. So, I let all the ingredients in my strata

just sit here just so the tortillas absorb all the liquid.

And 375 degrees for about 30 minutes.

We'll check it at about 25 just to make sure.

Let it rest when it comes out,

and we'll be ready to eat this delicious strata.

And when we come back, I'm going to make a corn salad,

not a corn casserole,

but a corn salad to go with our casserole.

And, Damaris, you're going to finish this up, right?

I'm going to continue to casse-roll with the punches...

Oh, yes....and finish this casserole up!

Smells good around here. Come on back.

Welcome back, everybody.

Today, it's all about quick and easy andcasseroles.

I have the sauce, onions and celery,

chicken stock, crème fraîche.

It's all nice and tender.

And I am about to finish up this chicken and rice casserole.

Bobby has a delicious strata casserole.

All right. So, here's what I'm going to do.

I'm going to take a little bit of Cotija cheese.

And I'm just going to grate some of this.

It's salty. It's a little dry.

To me, this is like the Mexican version of Parmesan cheese.

I'm going to put this right on top of my casserole.

It's not going to melt. It's just going to give it

-a little bit of a texture. -Beautiful.

Let that keep cooking.

Probably another 10 minutes.

Will you...

-Yes, I will. -...grate some cheese for me?

-This is Swiss cheese. -Yes.

I need about 8 ounces.

Typically, growing up, I had broccoli

in my chicken and rice casserole,

but today, I'm going to do broccoli rabe,

which is not actually related to broccoli at all.

It's more like turnips.

-Really? -Yeah.

-I didn't know that. -Yeah, you should, like,

handle it more like a mustard green or a turnip green.

Yeah. I always sauté with a little bit of garlic,

red pepper flakes, olive oil.

Yeah. I just had this blanched off.

One of the things that I do to make quick dinners at home is,

on Sunday, I, like, prep out things,

and so I get greens, and I'll go ahead and blanch them.

I'll get vegetables, and I'll go ahead and roast it.

So during the week when I have less time,

I'm really just reheating food.

And it's like a little gift to my future self

if I go ahead and prep stuff ahead of time.

I'm going to add to it my chicken.

This is rotisserie chicken.

Do you just go to your grocery store

and just buy a rotisserie chicken already done?

Yeah, absolutely. I don't have a rotisserie at home.

I also have some leftover wild rice.

So, 3 cups of a cooked wild rice.

You can use basmati. You can use brown rice.

It doesn't matter. It's just a rice.

You could also use a grain.

No big deal.

Now you're going to put in your broccoli rabe,

a little bit of red pepper flakes.

Whoo!

A little bit of rosemary.

I think rosemary makes everything seem fresh and alive

and delicious and warm.

I love lighting the rosemary, like, on a dish.

Like, if you did, like, a steak or a chicken

and it had rosemary in it, and you put a sprig of rosemary.

And right before you serve it to your guests,

you actually light it like a candle,

and it smells like Christmas almost, you know?

Oh, my gosh. I feel like if I had

a dinner party and I did that,

it would really take this casserole to the next level.

How often do you have dinner parties in your house?

At least once a week.

-What? -At least.

And how many people?

-Eight. -Really?

I have a huge family.

I have an enormous friend group that are, like,

friends from high school, my college friends.

A friend group? You have a friend group.

We have people over for dinner multiple times a week.

This looks amazing. And I love the way

that you're, like, kind of stacking it up

-before you mix it all in. -Piling it?

-So what about the cheese? -Go ahead. Throw it in.

And then the last thing that I'm going to do

because I didn't smoke this chicken,

I'm going to add in a little bit of liquid smoke.

I know that some people don't like liquid smoke, but --

-You don't want to overdo it. -No, like 1/2 teaspoon, maybe.

Traditionally, they were hickory, or they were mesquite.

Now you can find pecan wood and applewood.

It's a little bit sweeter. I'm going to finish this

and throw it into the oven like that.

-In the pan? -Yeah, in this dish.

-Oh, this is it? -This is it.

Oh, so it doesn't have to be a rectangle.

No. But it does have to bake in the oven...

-Okay. -...for it to be a casserole.

And served in the same dish?

It's oven-to-table?

-Oven-to-table. [ Laughs ] -Okay.

Are those almonds?

Those are my crunch on the top.

-Ooh, I love that. -A lot of people

top casseroles with cheese, which is awesome,

but what I really want is ooey, gooey center,

crispy crunch on the top.

-You're such a casserole cook. -And heavy.

-I'll help you. -Will you help me?

It is heavy, y'all.

It's going to thicken up.

It should be a little oozy when you put it in.

Ooh. Oh, my God.

It's going to be beautiful.

And doesn't have to cook for too long

because everything is already cooked,

so you're just wanting it to thicken.

About 20, 25 minutes, get that golden brown top.

Love that. Oh, yeah. You know you want these recipes.

If you missed them, just go to

foodnetwork.com/ bobbyanddamarisshow.

I'm going to make a quick corn salad

just to kind of serve as a side dish.

So, I have some fresh corn off the cob.

I'm just going to very quickly sauté it.

I just like to cook it even for, like, 20 seconds.

To get rid of kind of that milky starchiness?

Yes. The natural sugars come out of it

and just make it a little bit sweeter.

Put the corn in the bottom of the bowl.

Okay.

And then cherry tomatoes that I cut in half,

some avocados,

and then a little bit of parsley, salt, and pepper.

I think that's what a casserole needs.

It needs some kind of a side dish to kind of brighten it up.

Yeah, 'cause this is, like, a very quick and easy salad

to go along with the casseroles.Mm-hmm.

I mean, the casseroles are really easy.

The salad should be easy. And then when we come back...

We're going to eat some casseroles.

Get your fork out, everybody. Come on back.

BOBBY: Welcome back, everybody.

We got the casserole queen in the house today,

Damaris Phillips.

You have a couple more minutes on your --

I'm just waiting for those almonds to get toasty

on the chicken and rice casserole,

and Bobby is going to make a green --

Green onion dressing for my corn salad.

I use green onions all the time for all kinds of things,

but I love making this dressing.

It's incredibly versatile.

There's just a few ingredients. Okay?

-A little bit of lime juice... -Great.

...the green onions, a little bit of honey...

I love the way you drizzle honey.

That's my thing. Honey is my thing.

A touch of Dijon mustard, salt and pepper,

-and then some olive oil. -Great.

And so this is going to be very bright

and tart from the lime juice,

a little bit pungent from the green onions,

and the honey kind of just chills it out a little bit.

-And that's basically it. -That's all.

Just like that. I'm going to take some of my dressing

and just pour it into the sautéed corn,

tomatoes, avocado, fresh parsley salad.

-So easy. -That's it.

That's going to look beautiful with the casserole, too.

I think that casseroles inevitably become

a little bit tan

because of the cheese and the crispiness on the top.

And so you always want to finish with a little bit of something

that's going to be fresh and lively and beautiful.

-Mm-hmm. -I'm going to do parsley.

Oh-hoo-hoo-hoo-hoo!

Is that a happiness "Whoo-hoo-hoo-hoo"?

Yes! It's a happy casserole day

here in the Hamptons!

-Oh. Had to kick it. -Do you need help?

-No, I had to kick it. -Oh, that looks great.

Nice and crusty from the almonds. Beautiful.

Yeah. They got a little bit golden brown.

-Mmm. Okay. -I'm just going to serve us up.

Hello, casserole.

Mmm, that looks good.

Yours is like a little square casserole.

-Is that okay? -Yeah, it's coo--

I mean, I like them saucy, you know.

If you were really into a saucy casserole,

and you want it to look prettier,

just put it in an individual serving dish.

So, I had some of that tomatillo sauce that I made before.

I'm just going to put that right on top

just for some extra flavor and some garnish.

♪♪

All right. So let's see how this worked out.

-It looks delicious. -I kind of love the idea

of the tortillas kind of, like, bringing it all together.

That totally tastes like chilaquiles.

-Yeah. -Man, that's fantastic.

It really has a ton of Southwest flavors.

-Mm-hmm. -That's unbelievable.

That's a winning casserole.

The thing I like about the salad

is it's really nice and fresh and crunchy.

Yeah, the corn's still crunchy.

-Very bright. Yeah. -Yeah, it's nice.

The lime just punches up the tartness, makes it really fresh.

That is a great brunch casserole.

'Cause you have the eggs running through the strata.

All right. Come on. Mmm, chicken and wild rice.

And sauce.

Mmm.

Perfect rainy afternoon.

-Mm-hmm. -Kick back.

Put on a great movie.

I like nuttiness in my food.

-Mm-hmm. -So there's two things to me

that are really nutty here. Obviously, the almonds

-are nice and toasted. -Absolutely.

-But the wild rice -- -I know, right?

-It's amazing. -It's good now.

Tomorrow, it's going to be, like, happy lunch.

Thank you so much for letting me in your world.

You are the queen of casseroles.

We've seen the victories at "Beat Bobby Flay."

It's not that I'm the queen.

It's that casseroles are queen.

It's been a great day of casseroles.

We have the doughnut casserole.

We have this delicious chilaquiles strata.

And a little bit of corn salad to kind of go along with it.

Also, chicken and rice casserole.

Simple, easy, and the cleanup -- no problem.

Oh, that's my favorite. We'll see you next time.