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00:00Tonight on The Great American Recipe.
00:02We want to see more of the recipes you prepare for friends and family because it's holiday time.
00:11Winner winner, butternut squash dinner.
00:13When I make this at home, it's cooked for two, three hours.
00:17I think I can get it done in time.
00:19Oh, this looks good.
00:20It's fiesta.
00:21I love the flavor combination.
00:23This reminds me of the holidays.
00:25This is banging.
00:26Welcome back to The Great American Recipe.
00:29I was in the bottom last week.
00:46Carlos, your bison ribeye fell a little flat with not having enough seasoning.
00:51But that's not going to stop me.
00:53I'm going to do everything I can to impress the judges this week.
00:59To win last week was an amazing feeling.
01:02Oh, my God!
01:05I've got to tell you, Anika, your pushka was so perfect.
01:08You nailed it on all counts.
01:11So this week, I'm walking into the barn with a strong sense of confidence.
01:16Good morning.
01:17Hey, good morning!
01:19Good morning, how are you?
01:20Good morning.
01:21Welcome back to week two of The Great American Recipe.
01:26We're back with our fabulous judges, Tiffany Derry.
01:30Good morning.
01:31Tim Hollingsworth.
01:33Hi, guys.
01:33And Francis Lamb.
01:35Hey, everyone.
01:36Good morning.
01:37Last week, you gave us a first taste of who you are and where you're from.
01:42For the coming weeks, you'll be sharing your recipes and your stories with us.
01:46For this season, there's only four weeks to earn your spot in the finale.
01:50And after today, two home cooks will be eliminated from the competition, and you'll head back to your home kitchen.
01:57This is your opportunity to show the judges why you should stay in the competition.
02:02And ultimately, one of you will be named the winner of The Great American Recipe.
02:08How's that sound?
02:09I'm ready.
02:11That sounds really good.
02:12This week's theme is all about your tried-and-true dishes that serve up comfort and care.
02:19For round one, you'll have 60 minutes to prepare your go-to recipes when you want to show support.
02:25And as always, your dishes will be judged on taste, presentation, execution, and how well you deliver on the theme.
02:32All right, everyone.
02:34Your 60 minutes starts now.
02:36Woo!
02:37Yeah!
02:38Get it.
02:39Get it, get it.
02:40Let's go.
02:41So I'll make sure I move quickly today.
02:45We asked the cooks to prepare a meal they make to show support.
02:49What are you hoping to see?
02:50I'm looking for this story and why this is the dish that they're making, why it should be comforting.
02:56And I feel like that's the introduction to how I'm going to feel when I start to eat their food.
03:00Yeah.
03:01You know, when you want to comfort someone, you want to feed them something that doesn't ask much of the person eating, you know?
03:08This meal is truly about doing something as an act of love that you feel that they would appreciate.
03:15Yes.
03:16Yeah, 100%.
03:17Yeah.
03:17100%.
03:18Get those chicken juice.
03:20I feel like that chicken's going to get on me.
03:23Rex, don't get that on my dress.
03:24Okay.
03:25Okay.
03:25Keep it blessed.
03:31Never stressed.
03:34Last week, I think I did fairly well.
03:36I'm proud of being on the top two.
03:39And I just want to surround myself with good energy.
03:43It's so important for me to do well in this round because someone is getting eliminated this week.
03:49That's it.
03:50Good energy.
03:51Thinking of a dish I would make for someone in need or who is sick, I definitely want to make my chicken yakni, which is just an Afghan chicken soup.
03:59You're going to see turmeric, coriander, very simple, very classic.
04:03I made this dish for my sister when my nephew was born and it nourished her for a week.
04:09And today, my sister's kids love this dish.
04:12While the chicken is cooking in the pressure cooker, I'm going to add my carrots and my celery.
04:17Celery is my American spin on it.
04:19And adding that bit of crunch really, I feel like, elevates the dish.
04:23Smells amazing.
04:33If I can cut my meat a little smaller, I can get it tender enough.
04:38Colby, what kind of pork is that?
04:40Shoulder?
04:40That is a Boston bud.
04:42What are you going to be making with that?
04:43I'm making jambalaya.
04:45In 60 minutes, is it going in a pressure cooker?
04:48It is not.
04:49That's why I have cut these pieces a little smaller.
04:51My only concern is really the tenderness of this meat.
04:54This challenge takes me every bit of 59 minutes and 59 seconds to get it done.
04:59I think I probably would have did at least 20 minutes in the pressure cooker.
05:04Jambalaya is a straight up traditional Cajun dish.
05:07This recipe was taught to be about farming.
05:09I went and helped a fireman cook a massive pot of jambalaya at a fallen father's funeral.
05:14And now that guy's retired.
05:16And I'm that guy that kind of called that if we have no farmer's funeral to make jambalaya.
05:22Heavy seasoning on there.
05:25All right.
05:26I'm going to get this rolling.
05:27I also use some tasso.
05:32It's kind of like a shoulder, almost like a ham type meat.
05:35It really kind of brings that smokiness into the rice when you eat it.
05:39Things are looking so far so good.
05:41And I hope the judges love it too.
05:44That is risky for 60 minutes, right?
05:47Yeah.
05:48He's using the pork shoulder.
05:49There is some connective tissue in there that needs to break down.
05:52And cooking it with rice and vegetables, it needs to boil.
05:57You know what I mean?
05:58You know, he's got a big cast iron pot.
06:00He had a lot of steam.
06:01Hopefully it has enough time to tenderize.
06:03Yeah.
06:03This pot is extremely special to me.
06:06This pot was the first pot my mom bought me.
06:08It's not the prettiest pot, but it does cook very, very well.
06:12This is going to take quite a bit of time.
06:19I want to bring a little bit of Thai comfort.
06:21I am less nervous this week than last week because I know a little bit more what to expect.
06:30I am making padmi, korat.
06:33It's a noodle dish, so noodles are always comforting to me.
06:36I'm using pork belly today just because that is traditional meat that we use.
06:39We eat a lot of pork in Thailand.
06:41Being a military spouse for 22 years, korat is a dish that I've made for my friends that have family members
06:48that were gone during deployments.
06:50I have garlic, chilies, and shallots.
06:55So I'm using this traditional clay mortar and wooden pesto to create the aromatics.
07:00This is a special tool that I brought with me from Thailand when I first came to America.
07:05I grew up in a small leprosy village.
07:08Leprosy broke out in Thailand about 60 years ago.
07:11And looking back, they had nothing.
07:15But they gave so much to me.
07:17Suwani, how are you?
07:19Hi, Samadika.
07:19Nice to see you.
07:20Samadika.
07:21How are you?
07:22I'm well, thank you.
07:23What are you making?
07:23I am making padmi, korat.
07:25Korat is a province near where I grew up.
07:28Padai is so well-known around the world.
07:30Sure.
07:30But this is more spicy and sassy.
07:33So it's like the sassy.
07:34I like a spicy and sassy.
07:35I'm using pork belly.
07:37That pork fat is so good to stir fry in because it coats the noodles and gives that nice rich flavor.
07:41Can I give you one piece of advice?
07:42Yes, sir.
07:43When you're stir frying, do it in batches.
07:46In batches.
07:46Because if you do it all at once, it might start to steam and clump up a little bit.
07:49Yeah.
07:50Thank you for that advice.
07:51Yeah, sure.
07:51I'll let you cook because I know you're getting eager to stir fry.
07:54Okay.
07:54That sounds good.
07:55Thank you, Francis.
08:01I'm just going to brown this first a little bit.
08:05I like a lot of mushrooms, so I'm going to make some more.
08:09We're going to put the sofrito in, and we're going to let it do its magic.
08:13So today I'm making a sopau.
08:15Some people call it sopun.
08:17Puerto Rican cuisine staple.
08:20Stews are very popular in Puerto Rico.
08:21It's a very rich broth with some rice.
08:25It comes with chicken.
08:26It comes with ribs, corn, plantains, some potatoes.
08:30Oh, yeah.
08:30That's the sound we want.
08:32I need to be more generous with seasonings, right?
08:35I'm not being careful anymore.
08:36My strategy this week to make sure I'm not eliminated is to apply all the feedback the judges gave me to put myself in a safe spot.
08:44I make this dish for service members who are heading out for a deployment or a training exercise.
08:49They're going to be saying farewell for the family for a while.
08:52This is a way for me to prepare them a dish that they will appreciate.
08:56Puerto Rican people are very communal, so it is my goal always to try to feed as many people as I can with one single cook.
09:0345 minutes, everyone.
09:05Woo!
09:05Oh, my God.
09:07Let's go, let's go.
09:10Sorry, guys.
09:11Boom.
09:11Oh, my God.
09:12The kitchen is so loud today.
09:14Woo, yeah.
09:14Y'all are cooking.
09:15Woo-hoo.
09:17First, I'm going to make the puff pastry top, and then I'm going to make the chicken filler.
09:21So today I'm making chicken pot pie, a family favorite.
09:24This is a dish that I made for my parents pretty often at the end of their lives.
09:29In 2020, my parents passed away.
09:31My dad ended up dying of Alzheimer's, mom from cancer.
09:35But in the year and a half before that time, they both had these challenges that required they had rich, super nutritious meals.
09:43So I got to bring that same food to the table, but, you know, under different circumstances.
09:48It was nurturing, and it brought lots of memories, too.
09:52The beautiful thing about cooking, there's joy in all of those good memories around the table.
09:57That's where all our life happens.
09:59I sauteed the chicken, and then I'm using leeks along with onions because I think they give a nice kind of almost herby flavor.
10:12It needs salt.
10:14The thing that binds all these ingredients together is the bechamel.
10:17It's flour and butter, and then milk.
10:20And then I'm going to use my favorite, and it was mom and dad's favorite, which was sherry, because it imparts a nice sweetness.
10:28Let it cook out.
10:30Okay.
10:30Okay.
10:31You need to do your thing over here.
10:38My broth is boiling.
10:40Yay.
10:41Bish Bash is a Bangladeshi comfort dish.
10:46It's rice cooked in chicken broth.
10:48Because ginger has so much curative properties, ginger is, like, one of the big parts of this dish.
10:55Quite a bit gingery.
10:57It's a dish that my mom used to make for us when we were little.
11:01There's nothing as great as something your mom has prepared for you when you're sick.
11:04And now I make this dish for friends when they're sick because it's very comforting and nourishing.
11:11This carrot is, like, an enormous carrot.
11:14Hello, Anika.
11:15Oh, hi, Diffie.
11:17Wow.
11:19How do you feel after your win last week?
11:21It gave me so much more confidence.
11:23Good.
11:23Good.
11:23And, like, I feel a little bit better about my own instincts.
11:27Yes.
11:27And I'm trying to remember your advice from last week, which is the chicken breast meat.
11:33I overcooked it.
11:34So I'm going to wait until a little bit later.
11:36But you know chicken breast does better simmer.
11:39So when we boil it, it gets really, really tough.
11:41All of the muscle.
11:43When it's tender, it relaxes and it stays really tender.
11:47Well, I'm excited.
11:48Thank you so much.
11:49Thank you, Anika.
11:51I'm going to reduce the heat at this point.
11:5530 minutes.
11:56We're halfway there.
11:57Whoa.
11:58Wow.
11:59That was quick.
12:01Still add some fish sauce.
12:04So for my support dish, I'm making arroz caldo.
12:07It's a Filipino rice porridge dish with chicken.
12:10Add some of these onions.
12:13When we arrived from the Philippines to Columbus in 2005, it was kind of close to winter.
12:19And I feel like, oh, when can we have some rice?
12:22So this dish reminds me of back home.
12:25There you go.
12:26So we make this dish to welcome new Filipinos coming in Columbus because it's a comforting dish.
12:32You got this, Rex?
12:35Yeah.
12:35How's it going?
12:36All right.
12:37All right?
12:37We're cooking.
12:38Good, good.
12:39So growing up, my biggest influence in cooking has absolutely been my Belizean grandmother.
12:44I'm making a turkey potato and rice soup.
12:47Ground turkey has always been a go-to for soups.
12:50And this was always one of my favorite ones that she would make, whether it was for us not feeling good or it was just cold outside.
12:56I use a potato masher because it moves so much faster.
12:58My husband's been in the United States Air Force for almost 17 years now.
13:03So food trains are standard in the military.
13:06We have to be our own community for each other because we are usually far away from home, far away from family.
13:13There's something about soup, you know, being a comfort food that it just feels like somebody cares.
13:17We're seeing a lot of soups, a lot of stews, a lot of dishes that actually do require time.
13:24And that's the one thing they do not have here.
13:26Let's get it.
13:27In terms of flavor development, some you really need to brown and simmer down.
13:31And other soups you can do really fast.
13:33So it's really just about, like, were they strategic and what they chose?
13:37There's lots of shortcuts you can take, right?
13:39You use a wider pot, you can reduce something faster.
13:41You can cook vegetables or meat in different ways and add them together at the end.
13:45So hopefully they've taken all that they can to adapt their recipe in the best time.
13:51Yeah.
13:5215! Final 15!
13:55Oh my gosh.
13:56Let's clear some space here.
14:00Wow.
14:01My chicken is cooked perfectly.
14:03So next, I'm using Afghan naan to create my own croutons.
14:07You want it to be rustic pieces because you get the crispy edges that way.
14:11I season them with summa, coriander, salt, and pepper.
14:14It's going to really bring it together and give it that extra flavor.
14:20Potatoes, come on.
14:23All right, man.
14:25Come on, man.
14:26It's not getting there.
14:27It's not getting to a temperature I want it.
14:29And I don't know if it's the heat.
14:30I don't know if it's the bowl.
14:31I don't know if I overcrowded it.
14:33You know, hopefully it gets to at least to tenderize those potatoes and those carrots.
14:37The trickiest part of this dish is getting all the contents inside the pot to a boil
14:43to get those vegetables soft and allow the ribs to become tender.
14:47Don't give up on me.
14:51Carlos, how we doing?
14:52Doing fine.
14:53We're just having some technical issues here with bringing this to a boil.
14:56Okay.
14:56Maybe we need a bigger pot that's wider, huh?
14:58I feel like you need to concentrate that flavor a little bit more too, right?
15:00A wider pot is going to reduce faster.
15:03I trust Chef Tim, so hopefully he has enough time.
15:07Let's put the lid back on so I make sure those vegetables steam.
15:10Everything was crowded.
15:11I feel like this is a little bit better technique.
15:12That was great feedback, yeah.
15:13Yeah, for sure.
15:13Good luck.
15:14Appreciate it.
15:14Hey, you better save me today.
15:15Who knows?
15:16Thank you, Chef.
15:16Appreciate it.
15:17Best of luck, Carlos.
15:18I'm not even going to look at this anymore, man.
15:20Seven minutes, everyone!
15:21We're just in the waiting game right now.
15:32There's not much time left, but I really want to use all the parts of that chicken.
15:37I'm going to try to make something out of this liver.
15:39So adobo is a mixture of vinegar, soy sauce, a lot of garlic, and I am hoping it's going
15:44to elevate the dish.
15:46It looks so pretty, and I haven't even added any seasoning yet.
15:49I do a little taste test on my turkey soup, and just because the true Caribbean in me,
15:54I added some of my Jamaican meat seasoning, because why not?
15:58And at this point, I have to make sure this dish is perfect for the judges, and I'm hoping
16:03that the flavor in my soup is what's going to keep me here, because two of us are going
16:08home at the end of this week.
16:10Mmm, spicy food's so good.
16:13We're down to the last three minutes.
16:15Hurry up!
16:16Okay, Smokey!
16:17Time just goes so fast.
16:20It's crazy.
16:22Here we go.
16:23All of my elements to this chicken pot pie are ready.
16:26My puff pastries are nice and crisp.
16:29The filling is beautiful and full of flavor.
16:33At this point, I need to just assemble the dish and top it with the puff pastry.
16:38Pressure's on.
16:44Ah!
16:45Francis gave me some really good advice on not overcrowding the pan and frying things in
16:50batches.
16:50I'm definitely going to take his advice because stir-frying will require some special technique
16:56as he suggested.
16:57Ready to plate.
16:58All right, everyone.
16:59One minute left.
17:00This is it.
17:01One minute.
17:02I'm going to shred this for our judges.
17:05Let's see where we got.
17:07Yes!
17:08We're there.
17:09Everything is coming along.
17:10I'm trying to get all the plates out, and I need to make sure everybody has some ribs,
17:19everybody has some chicken, some contains, corn.
17:21Corn.
17:22Finishing touches.
17:23Get it on the plate.
17:24Look at these beauties.
17:25Oh, my God.
17:30It's tender.
17:31Want a little bit of the ginger.
17:34Make sure they have ginger.
17:36Ten, nine, eight, seven, six, five, four, three, two, one.
17:50Time's up!
17:51Woo!
17:52That was good.
17:53There we go.
17:54Carlos, how you did, big dog?
17:55I got it out.
17:56I got it out.
17:57We gave you an hour to prepare a dish you share with the people you care about the most.
18:12First up, Rex.
18:14Hi, Chefs.
18:15Hi, Rex.
18:16What I made today is arroz caldo.
18:20It's a Filipino rice porridge, and we normally make it for people who are new Filipino immigrants
18:25here in the U.S.
18:26Well, Rex, I love all of the different accoutrements on the top because every bite is a different
18:33experience, right?
18:34The only thing I would say is, like, cook your chicken a little bit slower so that you don't
18:38have, like, dry chicken.
18:39Yeah, I totally agree.
18:41But the fact that you broke down the chicken, and then I love that you made a little adobo,
18:45really respecting the whole animal.
18:47I really appreciate that.
18:49Thanks so much, Chef.
18:50Fran, tell us what you made.
18:53I made chicken pot pie.
18:55It was inspired by the cooking that I did for my parents in the last year of their life.
19:00Chicken pot pie is also something that I grew up with.
19:03You were very smart separating the puff pastry because a lot of times it's baking for 45 minutes
19:08in the oven, just trying to get everything cooked on time.
19:11I like the fact that you incorporated different vegetables, and I feel like the sherry is a
19:15nice note, but I feel like it comes through a little strong.
19:19I was heavy-handed.
19:20Fran just likes a little booze.
19:23I actually like that nutty flavor, the sherry, so I don't mind it at all.
19:25But I thought it was very nice.
19:26The chicken was nicely cooked, but it is quite sherry-forward.
19:30The dish I made is chicken yakni, and yakni is just the word for broth, essentially.
19:36We make this dish whenever someone's sick, or it's very popular as a postpartum dish.
19:40You made a delicious chicken soup.
19:42The chicken itself is beautifully cooked.
19:45I would love to see some golden brown color on the skin, but the crouton flavor, texture,
19:52everything that it gives to the soup is wonderful.
19:55Thank you, Chef.
19:56To me, the revelation is there's something about the way these carrots and the celery,
20:01which has absorbed that turmeric that makes them feel like I've never eaten carrots and celery before.
20:08It's really delicious.
20:09Wow.
20:12Kobe.
20:13It's made pork jambalaya.
20:14It is the ultimate comfort food in South Louisiana.
20:19Every year, we cook for the Fallen Firefighters Memorial.
20:22Farming from all over the country gather.
20:24It's really something when you hit those bagpipes, boy.
20:27I kind of hear them now.
20:29Yeah.
20:30It's touching, but it's an honor to go there, and it was an honor for me to cook this for y'all today.
20:35Kobe, thank you for sharing that story.
20:37The importance of remembering people.
20:40You know, it's just a beautiful thing.
20:42That's what food is all about for us.
20:43Absolutely.
20:44You know, I was worried about the pork, so I kept checking it, but it got just tender enough for me.
20:49There's so much depth of flavor in this dish.
20:51It's really, really good.
20:52If I had to critique anything, I think jambalaya is a rice dish, and you put a lot of meat in there, but I'm not complaining.
21:00Thank you, Chef.
21:01Oh, Kobe.
21:03I love it.
21:05You can tell that this is a dish that you've made many of times.
21:09I agree.
21:10I want a little bit more rice.
21:11That being said, it's delicious.
21:16Anika.
21:17Today, I made for you pish-pash.
21:19It's a Bangladeshi dish that my mom used to cook for us when we were sick.
21:25I'm really enjoying seeing what constitutes comfort food in so many different parts of the world.
21:29And this is really interesting, because you really cook the rice down, almost like a polenta kind of texture.
21:34The seasoning is really nice.
21:36And maybe this is just unlucky.
21:37My first bite had like a big old chunk of ginger, and it kind of like .
21:41I don't know if that's intentional.
21:42It is, actually.
21:43Okay.
21:44Ginger's supposed to be so curative that you put big chunks of ginger.
21:48Yeah, there's definitely some chunks of things.
21:51I think I had a black pepper or something with a little bit of numbing.
21:55But I also like the fried shallots that give it a little bit of sweetness.
22:00Carlos.
22:01Today, I made for you guys a sopao.
22:05This is the ultimate comfort food in Puerto Rico.
22:08Carlos, I've been waiting for you to bring the flavor.
22:11You brought the seasoning.
22:13I taste the salt.
22:14I love the squeeze of the lime.
22:15Good.
22:16All of those things are working.
22:18My pork ribs are very tender, so I'm happy to see that.
22:21You did a really good job.
22:23There's a lot of flavor from the chicken and the pork.
22:25The only thing I'll say is that the carrots are a little crunchy for me.
22:28If you want to cut them a little bit smaller, that way they have a little bit more time to cook.
22:32Thank you. That's great.
22:33Bri.
22:34So I made a turkey, potatoes, and rice soup, AKA one of my grandma's soup.
22:42I love the brothiness of the soup and having the turkey in there, like all the little vegetables.
22:50That being said, the soup itself needed more time to reduce.
22:55Because when things reduce, the concentration of the flavor comes through.
22:59Yeah, I totally agree with Tiffany.
23:01You have good flavor on the top end.
23:03You get a little bit of lime.
23:04You get a little bit of that spice.
23:05But then it kind of drops off after that.
23:07You don't have the depth.
23:08And I think that concentration is where that depth comes into play.
23:11To help amp up that flavor more, I think would have been really nice here.
23:14Mm-hmm.
23:15Suwani, this dish is called Padmi Korat.
23:19It's more of a spicy, sassy cousin of Pad Thai.
23:22So it's less well-known.
23:25Suwani, last week we talked about your salmon being under-seasoned.
23:29And the seasoning here is...
23:33Whoo!
23:34I taste that tamarind.
23:36I taste the sugar.
23:37I taste the fish sauce.
23:39Everything is like really like bing, bing, bing, bing, bing, bing, bing.
23:42But like still very balanced.
23:43Perfect.
23:44Beautiful job.
23:45I love the chewiness of the noodles.
23:47My critique though is the pork belly, the skin didn't really render and tenderize.
23:52So when I'm eating it, the skin part is actually very, very hard.
23:55Okay.
23:56But the flavor is really spot on.
23:58Yeah, I agree with Francis.
24:00I love the interactiveness and customization of being able to add as much lime or as much chili as you like.
24:06And I like the extra spice.
24:08Overall, an amazing dish.
24:12Cooks, thank you for sharing your dishes filled with love and comfort.
24:25Judges, whose dishes were on top this round?
24:29Our first top dish was...
24:36Kobe.
24:40Your jambalaya was delicious.
24:42I was so impressed with the amount of flavor that you had developed in such a short time.
24:47That was one of the best jambalayas I've ever had.
24:50I feel fantastic.
24:51You got my first top two right there.
24:53And I went in over to Judges with the recipe passed down to me from a fireman.
24:57It's absolutely amazing.
24:58Our other favorite dish of the round was...
25:04Wagal.
25:05Wagal, your dish was delicious.
25:12We love the flavor.
25:14Who knew that carrots and celery could be the star of the dish?
25:19And we can see why that dish comforts the souls of so many.
25:23I'm so proud right now that this simple dish that I thought was so normal to me growing up,
25:27seems to be extraordinary all of a sudden.
25:30It's just a great feeling.
25:31Congratulations, you two.
25:33But remember, no one is safe from elimination this week.
25:37So you all have to give your best in the next round.
25:44In the last round, we asked you to prepare your go-to recipes when you want to show support.
25:50In the next round, we want to see more of the recipes you prepare for friends and family, because it's holiday time!
25:59You have 60 minutes to prepare a favorite dish from a holiday that's special to you.
26:09And we want you to prepare your dish family style, so we can enjoy a multicultural spread on our holiday table.
26:15And as always, your dishes will be judged on taste, execution, presentation, and how well you did with the holiday theme.
26:24Make these dishes extra festive, because at the end of this round, we will be saying goodbye to two of you.
26:31All right, your time starts now!
26:34Yeah!
26:35Okay, rock and roll, everyone!
26:37We got this, we got this.
26:39So we've asked our home cooks to create their favorite holiday dish.
26:43I mean, that can mean so many different things, because it can be any kind of holiday.
26:47Yeah, you know it takes days sometimes to prepare for the holiday meals.
26:51We gave them 60 minutes!
26:53The nerve of us!
26:55I know!
26:58Winner winner, butternut squash dinner!
27:00Coming into round two, I need to keep the momentum going.
27:03Getting eliminated is always possible. We gotta pray on that one.
27:06Being in a Muslim household, we never celebrated Christmas.
27:09Therefore, my mom went all out for Thanksgiving.
27:11When you think of Thanksgiving harvest, you think of pumpkin, squash,
27:14so I decided to go with this classic Afghan dish.
27:17I'm gonna be making kadu burani with a cranberry, walnut, and barberry topping.
27:23The burani is a type of dish, and kadu is the vegetable we are using.
27:27It's pumpkin or squash.
27:28The barberries are my own addition for the topping, because it adds the sourness.
27:32So this dish is like battle of flavor profiles.
27:39Well, first thing I'm gonna do, I'm gonna get those ribs seasoned.
27:42We're gonna render that fat and use that fat to cook rice.
27:44Food is such a big part of so many holidays in Puerto Rico,
27:48and that's definitely true in my house as well.
27:50My favorite holiday is Christmas,
27:52and there's no better dish for Christmas than arroz con gandules.
27:56Rice with pigeon peas.
27:58A pigeon pea is like the cousin of a bean.
28:00I've been making this dish for at least 15 years.
28:03When I think about Christmas, one of the core memories I have
28:07is my grandma cooking this and me helping her.
28:10Now my kids wake up in the morning to the smell of arroz con gandules as well.
28:16When I finish rendering the fat with my sofrito,
28:19I want to make sure those pigeon peas absorb all that flavor.
28:22So we're gonna let that cook for a while.
28:24Carlos is rendering pork ribs to get that fat for his arroz con gandules,
28:27which is maybe not what you would always do, but it's not unheard of.
28:31Like my mom has made it, you would say it's costillas, which are ribs.
28:33So we're definitely hoping he keeps the ribs in the pot.
28:35Yeah, I was gonna say, like, I'm gonna run into the ribs just for the fat.
28:38It smells like Christmas here, man.
28:46Everybody, happy holidays.
28:48Woo!
28:50First round, I was one of the top dishes,
28:52so that gives me a tremendous amount of confidence for this round.
28:55Colby, what is that?
28:57T-food gumbo.
28:58I chose this dish because every year, Colby's house, December 25th,
29:05is our Christmas meal.
29:07But unfortunately for my wife, her parents died young,
29:10so me and her have taken on that tradition for our family.
29:17This is a jar roux that I used.
29:19I would not have time to make a traditional roux from scratch.
29:24Wow, that's risky.
29:25I have not done a gumbo in a competition just because you cook it
29:30and you're almost to the point where you're toasting that dark brown roux.
29:34It's the basis of what makes gumbo gumbo.
29:37You want to get as much flavor in your gumbo as you can.
29:40So to me, that one thing that really just jumps out and make this thing right
29:44is the claw meat over the lump crab meat.
29:46It just has that extra oomph in it.
29:48That just makes it even better.
29:50Look at this beautiful gumbo right here.
29:52There's no way a Cajun can come on here and not make gumbo.
30:01Okay, let's see.
30:02Cinnamon sticks.
30:04Round one, I didn't make it into the top two,
30:07so there was a ton of pressure on me to do really well in this round.
30:12Hmm, I can smell the fragrance of cinnamon, the cloves and the cumin seeds.
30:17For me growing up, our biggest holiday celebration was Idul Fitr,
30:21which came at the end of Ramadan.
30:23And one of my all time favorite dishes is Bangladeshi chicken roast.
30:28It's a family style chicken and rice dish.
30:31I already toasted the spices, so I get the aroma.
30:34And now I'm browning my chicken.
30:37While that's frying, I'm going to start making short grain rice.
30:41It cooks fast because it's short grain, but it also has a beautiful flavor and aroma.
30:46It's going really well today.
30:52All right.
30:53One of the favorite memories I have is during fiesta in the Philippines.
30:57Fiesta in my language means a celebration of your patron saint, of our town or city.
31:02So if you go to Bohol, my province, in the month of May, you won't get hungry.
31:07For this challenge, I'm making pansit bihon loaded with lumpiang shanghai,
31:12the Filipino rice noodle dish in our version of spring rolls.
31:17So the pork needs to be in a pressure cooker for at least 20 minutes to tenderize the meat.
31:23I'm really putting pressure on myself. I should not have done this, but it's fiesta.
31:27This week, two home cooks are going home, so I really need to stand out.
31:31And I know this is the strongest dish I have.
31:35Okay, for my lumpiang shanghai, I'm adding some garlic, onions, and I'm going to mix it with ground pork.
31:42Next, I'm going to get my rice to paper wrapper and then roll my lumpiang.
31:47So you want to really push and also make sure to tighten it up before rolling it.
31:53Get all my cheeses out.
31:57Going into this next round of holiday favorites, I'm making baked mac and cheese.
32:02Thanksgiving is the main holiday I make this for, but part of the military journey.
32:07For military spouses, we move around every few years, and now we are the host house.
32:12It's one of the reasons why the holiday season is so important to me now.
32:16What makes my mac and cheese special is the use of two cheeses that most people would not think to use, and that is Asiago and Romano.
32:26Asiago and Romano adds a sharpness.
32:30It balances out the creaminess and sweetness of a lot of the other cheeses, like mild cheddar to Colby Jack, which is going to give the creamy.
32:38Knowing two people are going to be eliminated changes the game.
32:42So the pressure is definitely on because I absolutely do not want to go home.
32:47So that's why I'm bringing the A-game and going with a recipe that everybody in my family loves, including both my children.
32:54They are my biggest supporters all day, every day, and it would mean so much for me to win today.
33:00I'm confident it'll land well.
33:04I have never seen so much duck in my whole life.
33:08This round, I chose a dish for Lunasa, which is a Gaelic harvest festival.
33:14These smell so good.
33:16This holiday resonates with me because my family are largely from the British Isles and Scotch-Irish Gaelic heritage.
33:24One more for good luck.
33:27I'm making duck breast with an apple, bourbon, and rosemary glaze.
33:32When my dad was first married to my mom, my grandmother always used to make this dish.
33:37So the first thing I need to do is get the duck ready.
33:40And that means trimming it and scoring it because the skin must be crisp.
33:46Hi, friend.
33:47Hello, Tiffany.
33:48I love duck.
33:50I have a franchise based off of duck fat fried chicken.
33:55I'm coming to visit and I want a good table.
33:57Oh, my gosh.
33:58So just one thing that I would suggest.
34:00Show you one.
34:01Thank you so much.
34:03Make sure that this silver skin is off because silver skin does not get tender when it's cooking.
34:09Okay, excellent.
34:10Instead of trying to get it here, go underneath it.
34:12Then you can just take it.
34:13Then you can kind of pull it and peel it.
34:14Yep.
34:15This is a duck master class.
34:18You're going for like a medium rare medium?
34:20What are you going for?
34:21I'm medium rare because I figure even if I do it slow, it'll still get crispy if I just leave it in there long enough.
34:27You just need to let it do its thing.
34:29Really concentrate on nailing the cook of the duck because we're doing a double elimination.
34:34I am absolutely taking every tip.
34:36Thank you, Tiffany.
34:37All right.
34:38I appreciate it.
34:39Now the pressure's on because I have to execute it.
34:46You have 30 minutes left.
34:48Woo!
34:49Woo!
34:50Thank goodness.
34:51I'm going to go ahead and pop these in the oven.
34:54This is the tedious part, but it's important to get this out.
34:59With my American family, our holiday tradition is to have seafood for New Year's Eve.
35:05I am making tiger prawns with tamarind sauce.
35:10It's called gung namakam.
35:14I'm preparing it with a very thick, sweet, tangy, sour, salty sauce.
35:21So I'm going to be using fish sauce, a little bit of oyster sauce for the saltiness, and then for the tanginess tamarind to get that deep flavors in there.
35:32For this round, I feel a little bit nervous because I know I could be sent home.
35:36And I have so many recipes, so many more things I want to show the judges.
35:41Ooh, my eyes are watering.
35:48There you go.
35:49While waiting for my pork to just cool down a little bit before I slice it.
35:52So I start to make the sauce for the pansit bihon.
35:56I'm going to add some calamansi juice.
35:58Calamansi is like our lemon here in the U.S., but it's a little bit of a lighter taste.
36:02And then I'm going to be putting some cabbage and broth from the pork that I use in the pressure cooker before I start adding the rice noodles.
36:11It's a little ruy, but you know what it needs?
36:21It needs some Cajun seasoning.
36:23Shake the shake.
36:24The shake.
36:25I know that shrimp doesn't cook that fast.
36:28Chef Francis, can you come for one second?
36:31Okay.
36:32I have a question.
36:33How can I help you?
36:34I know y'all really like your shrimp a certain way, so what is the ideal time for me to put this shrimp in?
36:38Oh, you know what I would say then?
36:39I think three minutes is fine.
36:41Okay.
36:42Perfect.
36:43That's what I'll do then.
36:44And then if it gets undercooked, then you'd be like, it's Francis' fault.
36:47It's all good to be.
36:48Blame it on me.
36:49Thank you, Chef.
36:56This is going to be a chili crisp with jalapenos, coriander, a lot of dried mint.
37:00I want to top this Cadou Burani with my own favorite signature chili oil.
37:04Serrano chilis are a spicier cousin of a jalapeno.
37:08This is my ghost chili crisp.
37:10Trademark that.
37:13Ten minutes, everyone.
37:15Ten minutes left.
37:16Ten minutes.
37:17Oh, my God.
37:18I got time in ten minutes.
37:19I got time in ten minutes.
37:20Fran, how's that skin looking?
37:22Oh, this looks good.
37:23Gentle heat on the breast side.
37:25Thank you, Chef.
37:26Oh, that's pretty.
37:29So now, for my sauce, I'm going to put in the bourbon so that all of the alcohol could
37:35cook down.
37:36I learned from the previous challenge with the sherry forward, I'm going to make sure
37:40that the bourbon is prominent, but not overpowering.
37:43I'm just going to put the rosemary in to, like, infuse the liquid.
37:48I'm adding my aloe buccara.
37:55Aloe buccara is a relative of a plum, but it has a very unique taste.
38:01It just adds that extra luxury to the dish.
38:05Okay, so my palau is done in the rice cooker.
38:09I'm going to just try to remove the whole spices because it's not fun to bite into the
38:16spices.
38:17Seven minutes left.
38:19Seven minutes?
38:20A minute and a half to take it out the oven, so I'm going to let it cook.
38:23Okay.
38:24Next, I'm going to be cutting the lumpia in half.
38:27That way, I can cook it faster and crispier.
38:30I have a lot of time left, and I need to get those in the deep fryer.
38:34All right.
38:36Okay, waiting for the flavors to work together.
38:39Once I have the sweet, tangy tamarind sauce all ready to go, I'm going to add everything
38:45into a wok.
38:46Ooh.
38:47Really good.
38:48So at this point, I'm confident about my flavors.
38:52I feel like I have a shot at winning the judges over.
38:55Okay.
38:56We're down to the last three minutes.
38:57Oh, my God.
38:58I'm just going to cut some slices of peppers, which are going to give us a little Christmas
38:59color.
39:00I'm feeling pretty good.
39:01I'm very happy with the texture of the rice.
39:02I'm feeling confident.
39:03But I'm thinking to myself, I'm not going to put the ribs on the dish because they might
39:04not be tender enough.
39:05And I don't want to compromise the rest of my dish because I want to make sure that I'm
39:08not one of the first ones to go home.
39:10One minute left.
39:11Whew.
39:12It's almost time to set that table.
39:13Mac and cheese is coming out of the oven now.
39:14How's it looking, Bri?
39:15It's looking good, especially for this time.
39:16We are ready.
39:17Okay.
39:18All right, everyone.
39:19Time to celebrate.
39:20Woo-hoo.
39:2110, 9, 8, 7, 6, 8.
39:23I'm going to compromise the rest of my dish because I want to make sure that I'm not one
39:25of the first ones to go home.
39:26One minute left.
39:27Whew.
39:28It's almost time to set that table.
39:29Mac and cheese is coming out of the oven now.
39:31How's it looking, Bri?
39:32It's looking good, especially for this time.
39:35We are ready.
39:36Okay.
39:37All right, everyone.
39:38Time to celebrate.
39:39Woo-hoo.
39:4010, 9, 8, 7, 6, 8.
39:476, 5, 4, 3, 2, 1.
39:53Time's up.
39:54Woo-hoo.
39:55Happy Holidays.
39:56Happy Holidays.
40:07In this round, we ask you to prepare a dish from a holiday that's important to you.
40:12Look at this feast.
40:14It's incredible.
40:15Everything here is so different and fun, and it just looks delicious.
40:20All right, Kobe.
40:22Come and join us.
40:24I made seafood gumbo.
40:26We do seafood gumbo every Christmas.
40:29I have never done gumbo in a competition just because I'm not sure that I could get the flavor.
40:35But I think you achieved a legit, real deal gumbo in an hour.
40:42It is just so deep.
40:45This is the essence of Cajun food.
40:48And this shrimp is beautifully cooked.
40:51I would just say the amount of seasoning is so good.
40:54But if I were eating the whole bowl, it might start to feel like, wow, that's a lot of seasoning.
40:58You know, Frances, I know what you mean by concentration, but I like a little spice in my gumbo.
41:04Maybe just take it down just a little.
41:06Suwani.
41:07I made tiger prawn with tamarind sauce.
41:11It's called gung namakam.
41:14We eat this for New Year's Eve.
41:17This is incredible.
41:19It's got the perfect amount of heat for me.
41:21And you still taste the sweetness of the shrimp.
41:23But also that tamarind, it's really good.
41:26This is banging.
41:29The flavor of the shrimp shell is really imparted in there.
41:33And I like the goodness of the shrimp.
41:35I do think, though, it could have been maybe slightly less cooked.
41:38Yep.
41:39I think it would be a little bit even at the next level.
41:42Okay, I love it.
41:44All right, Brie, come join us.
41:47I made baked mac and cheese.
41:50Thanksgiving is the go-to holiday for this particular dish.
41:55I make mac and cheese at least once a week for my kids.
41:57So I'm a connoisseur.
41:59I feel like there's a couple different kinds of cheese in there.
42:01You get a different experience kind of with each bite.
42:03There's, like, pockets of cheese, right, in little areas.
42:06And this spice on there is really, really nice.
42:10The only thing I can really say is that whenever you bake a mac and cheese,
42:13you know, you're continuing to cook it.
42:15And, like, the noodles, you know, you could have maybe cooked them a little bit less.
42:19I agree with Tim.
42:20I would love a little more of a crust, too.
42:22So we're kind of saying cook it less, but cook it more.
42:25Yes.
42:26But you know what I mean, right?
42:27Yes, yes.
42:28Maybe cook it a little less on the soapbox, but bake it a little bit more so you have a little more crust.
42:30Yes.
42:32Anika.
42:35I made Bangladeshi chicken roast.
42:38And we have it traditionally for Eid.
42:41There's alu bukhara, which imparts, like, a sweet flavor to it.
42:45I hope you didn't get the seeds.
42:47I think it's a very good dish.
42:48A lot of flavor in there, but it's also very, very homey.
42:51I think the rice is cooked perfectly.
42:53Unfortunately, I did get one of those seeds.
42:55Oh, no.
42:56It's, like, coated around the seeds, so there's no way to take the seed out.
42:59Mmm.
43:00Yeah.
43:01Anika, I love this dish.
43:02The doneness of the chicken, I think, is really, really good.
43:05It's tender, but still has some chew and has some bite.
43:07I really like that.
43:08The cinnamon, all those sweet spices.
43:09I think it's very, very tasty.
43:12Rex, come join us.
43:14Ooh.
43:15Today, I made pancit bihon, a rice noodle dish with lumpiang Shanghai.
43:21The rice noodles has so much flavor.
43:22Is it pork belly you used?
43:24I did use pork belly.
43:25Very tender.
43:26Thank you, Chef.
43:27The spring roll itself, the mixture inside is a delicious mixture, but I find it to be
43:32a little dry.
43:33I wonder if it was fried whole, if the juice would have stayed inside.
43:36Stayed in, sure.
43:37So maybe that's the trade-off.
43:38You have more of the brown flavor, cutting in half, but keeping it whole, maybe the juice
43:42stays inside the filling a little bit.
43:43I mean, mine's not, mine's gone.
43:47Fran.
43:50I made duck breast with an apple bourbon rosemary glaze.
43:55And this is in honor of the Gaelic Harvest Festival Lunasa.
44:00Wow.
44:01A little sherry in the first round, a little bourbon.
44:04Second round, I mean.
44:05It's a theme.
44:06It's a theme.
44:07I love the flavor combination.
44:09Apples, onions, bourbon, all those things really go well together.
44:14I feel like the duck is something that reminds me of the holidays, but I wish that you would
44:19spend a little bit more time on the skin side, because I have a piece here that has a beautiful
44:23skin.
44:24Another one could have been rendered a little bit more.
44:26Okay.
44:27Yeah, rendering it a little slower, but I think to be able to do duck, very difficult.
44:31I mean, the degree of difficulty is there.
44:33And so I think you did a really good job.
44:35Thank you very much.
44:36Thank you very much.
44:37Carlos.
44:38I made arroz con gandules, which translates to rice with pigeon peas, and it's for Christmas.
44:46It's very, very, very tasty.
44:48The amount of flavor that the bean has soaked is really, really, really terrific.
44:53Ah, yes.
44:54Yeah.
44:55The rice is also perfectly cooked.
44:56I can taste so much of your sofrito.
44:58Boy, I'm so happy you said that.
45:00This is really delicious.
45:02I feel like you started with some pork.
45:04Right, right.
45:05But I didn't see it now.
45:06So, I didn't want to add the pork in there because I didn't want to distract from the
45:09main character of the story, which is the rice.
45:12Okay.
45:13So what happened to the ribs?
45:14The ribs, uh...
45:15Oh.
45:16We ate them.
45:17No, I'm just kidding.
45:18So they were good enough for you.
45:20No, no, no, no, no.
45:21I cannot disclose that.
45:23I'm sorry.
45:25Why gal?
45:27So this is Kadu Burani.
45:29This is for Thanksgiving.
45:33Okay.
45:34Oh, he's giggling.
45:35He's giggling.
45:36I love a giggle.
45:37He loves me.
45:38Oh!
45:39A Francis Lamb giggle.
45:40Yes.
45:41It's so good, dude.
45:44It's so good.
45:46The soft, sweet squash, but with like the pops of brightness from pomegranate, barberries,
45:52cranberries, the nuttiness of the walnut, tying it all together, and it just makes me feel
45:57so happy to eat it.
46:00What I also love is the texture of the butternut squash.
46:04It's cooked, but not mushy.
46:07You have the spice with the chili oil.
46:09You have the sour notes.
46:10If anything, I would love just a little finishing salt on the top.
46:15Yes.
46:16Would make the butternut squash sing even more.
46:20It's a really delicious dish.
46:21Thank you so much, Weigel.
46:26This was a happy holiday, indeed.
46:29But we have a lot to discuss today, and sadly, we will be saying goodbye to two of you.
46:35Usually, we get to take a nap after a big meal like that.
46:48Fortunately, we have some work to do.
46:50As you know, we're saying goodbye to two home cooks this week, so we have a lot to discuss.
46:55Let's start with your favorite dishes of the round.
46:57Wagga.
46:58Oh, yeah.
46:59I was giggling like a fool eating that bread.
47:02It was good, though.
47:04The butternut squash, along with the cranberries.
47:07Barberries.
47:08Oh, my God.
47:09And then you tap it off with that little chili.
47:11And to imagine that on a Thanksgiving table.
47:13I did.
47:14It's on my Thanksgiving table.
47:17Another one of my favorite dishes from the round has got to be Kobe.
47:21That gumbo.
47:22Woo-hoo.
47:23I mean, in one hour, he was able to create the depth of flavor.
47:26And we've seen that from him time after time, right?
47:28Yeah.
47:29All the different seafoods that he put in there, all coming together and marrying nicely, but also cooked perfectly.
47:33Yeah, yeah.
47:34He's obviously made that a thousand times.
47:35He was able to adapt his technique to get the depth of flavor he wanted.
47:39Yeah.
47:40And another one of my favorite dishes was Suwanee with the tiger prawns.
47:43Woo!
47:44And that tamarind sauce.
47:45Yeah, boy.
47:46That sauce.
47:47Are you kidding me?
47:48It was very balanced.
47:49Y'all, I wasn't ready for that.
47:50Oh, yeah.
47:51Like, Suwanee, in the beginning, it was, like, a little timid with certain things.
47:53But now, like, the way she's cooked today, it's a glimpse of, like, who she is as a cook and where she's from.
48:01Mm-hmm.
48:02What were some of the least successful dishes of the round?
48:04I really was looking forward to having Breeze mac and cheese.
48:07But even with all those different cheeses, which, you know, I think the flavor came through, having overcooked macaroni, for me that was one of the dishes that didn't quite make the mark.
48:15Another dish that I wanted to be so good was Fran's.
48:19That apple and bourbon sauce, that was very, very good.
48:22But the duck itself had some inconsistencies.
48:25So I just think she needs to settle in and concentrate on the techniques.
48:28We know she can cook.
48:29We know.
48:30But the technique has to be there.
48:31I agree.
48:32Another dish that I felt mixed feelings about was Carlos's arroz con ganbure.
48:36The gandules were very well seasoned.
48:38I thought the rice was really well cooked.
48:40But to me, I kind of felt like, you had an old rack of ribs and you didn't give them to us.
48:44My mother always puts, like, chorizo or, like, chunks of ham.
48:47Yeah, and I'm thinking, like, this is a festive dish.
48:49Like, oh, man, if he had a beautiful pile of ribs to go with it, I'd feel like, hey, this is a party.
48:55Yeah.
48:56It's hard to say goodbye to anyone, but we're saying goodbye to two home cooks this week.
49:00So are you all in agreement on your decision?
49:03Yeah, I think so.
49:04I think so, yeah.
49:05All right, let's bring back our home cooks.
49:08In this round, you made us a favorite dish to share at a holiday celebration.
49:18And I know I speak for all of us when I say the dishes were so good.
49:23Yes, they were.
49:24All right.
49:25Let's start with the judges' top two dishes of the round.
49:29The first dish that stood out today was...
49:33Kobe!
49:34Woo!
49:35Let's look out!
49:37Kobe, we loved your sifu gumbo.
49:40It was not just the depth of flavor and how the sifu was perfectly cooked, but what really impressed us was seeing you cook a dish that you've made a thousand times before, but pivot to get to the same result you wanted, but in just 60 minutes.
49:54Our other favorite dish of the round was...
49:57Wagal.
49:58Wagal.
49:59Wagal.
50:00Your kadu barani with the cranberries, the barberry, the pomegranate.
50:06I wouldn't take anything off of that dish.
50:08And I think it might be on a few of our Thanksgiving Day tables just like it is yours.
50:13Wow.
50:15Both of your dishes would be a standout in any holiday table, but the winner of the round is...
50:22Wagal.
50:23Wagal.
50:28I mean, again, Wagal, we just love the combination of the flavors.
50:34I mean, you gave us something new and exciting to experience, and it was just a delight to enjoy.
50:41And as always, Noshijan, may it nourish your souls.
50:44Winning means the world to me because I want to represent Afghan cuisine and be a culinary voice in this space for my country.
50:51Congrats, Wagal.
50:52Well done.
50:53And this means you're one step closer to earning your spot in the finale.
50:57But as you know, today, two home cooks will not be continuing in the competition.
51:03Judges, please tell us the two home cooks that will be leaving us today.
51:07The first home cook leaving us today is Carlos.
51:13Your rice with pigeon peas overall is delicious.
51:17The problem is that last week with your bison, we talked to you about doing a little bit more, bridging all of it together.
51:24We feel like you could have done a little bit more in this round.
51:27Beautiful.
51:29The other person who will not be continuing on in the competition is Brie.
51:35Brie, your mac and cheese was super tasty, but there were little elements of it, like the macaroni was a little overcooked.
51:45And we hoped that we'd see you, like, rocket this week, but I think it just got away from you a little bit.
51:53It was such a pleasure getting to know you and having you here with us on this journey.
51:58Please say goodbye to your fellow home cooks and head back to your home kitchen.
52:02Group hug.
52:03I'm feeling a lot of emotions.
52:07I'm happy because some of these great cooks are going to stay.
52:10But one of my main goals was to leave here better than I came, right?
52:14So I am doing exactly that.
52:16This experience was amazing.
52:18I learned in this competition that cooking with love translates in so many different ways.
52:24And I'm taking away new friends.
52:26Two of my fellow home cooks, I'm rooting for you guys and y'all can call me whenever.
52:34Lost my best friends.
52:36I know, right?
52:37It's hard for us too, you know?
52:39But I tell you what, we're very much looking forward to having more of your recipes and dinners and lunches and many other things from y'all.
52:48There's so much more cooking to do.
52:51We'll see you back here next week for more of your great American recipes.
52:55Good night.
52:56Bye.
52:57Good night.
53:03Next time on The Great American Recipe.
53:06It's time for The Great American Recipe bake sale.
53:11I would buy all of them.
53:12I just want you to know.
53:14Come on, dog.
53:15We're going to work.
53:16The cornbread pan.
53:18This was my grandmother's.
53:19Hey, popped up!
53:21This is a bake sale, so we need it to be pretty.
53:23I'm not a baker.
53:24I don't like to be precise.
53:26You have to cook with love.
53:27Our favorite bake sale item was...
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