Family Recipe Showdown Season 1 Episode 1

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Family Recipe Showdown Season 1 Episode 1  #PrimeUSTV   🎞 Please join  https://t.me/CinemaSeriesUSFilm

Transcript

00:00Reese, you want to help us get started?

00:02Yeah.

00:03What do I do?

00:04We're going to all do this together.

00:05Surprise!

00:08I'm Octavia Spencer.

00:10I may work in Hollywood.

00:12But when I'm looking for good food,

00:14I just head home to the South.

00:17Oh, Lord.

00:18So I've created a real down-home competition.

00:22You come at the right time, we're buttering the biscuits.

00:24Where I surprise pairs of loved ones

00:26by inviting them to cook their secret family recipes for me.

00:30Is that Octavia?

00:31It is indeed.

00:33And a bunch of my friends.

00:34Hello.

00:35I'm ready to eat.

00:37If I'm being honest, I don't like the look of it,

00:38but I'm sure the taste of it is going to be great.

00:42We're going to have a party.

00:47It's not a kick, it's a punch.

00:48It's like whoop, whoop.

00:51Helping me judge is Chef Duke Chase,

00:54the grandson of Leah Chase, the queen of Creole cuisine,

00:58and executive chef of the world-famous restaurant,

01:01Dookie Chase's.

01:02Grandma would be proud.

01:03And the jalapeno, look out.

01:05So y'all ready?

01:06Then let's get cooking!

01:18Get hyped.

01:19Get hyped.

01:20Get hyped.

01:24Get hyped.

01:25Get hyped.

01:26Get hyped.

01:27Come on in.

01:28Come in.

01:29All right.

01:30Octavia Spencer's right in front of me.

01:31I'm freaking out.

01:32I love all of her roles, and I think they're so significant.

01:35Culturally, seeing her is just a wild experience.

01:39Welcome, welcome.

01:40Welcome.

01:41Oh, my goodness.

01:42It's like heavens to Betsy.

01:43What is she doing here?

01:45No pressure.

01:46How are y'all doing today?

01:47So happy to meet you.

01:48I can't wait to eat you.

01:49Oh, yeah.

01:51Now, some of y'all may know I'm from Alabama.

01:54That's why I wanted to do a show for us Southerners

01:57that celebrates food and culture.

02:00Nobody appreciates Southern food more than me.

02:03That's because I can't cook it.

02:05But I am an expert at tasting.

02:09And here to help me judge is the star of Southern cuisine,

02:12Chef Dook Chase.

02:13Oh, that's very kind.

02:16It's a joy to cook for people who really

02:18love this kind of food like you, Octavia.

02:22With that said, I'm glad to be a taster

02:24like you today as well.

02:25Mm-hmm.

02:26Oh, my God.

02:27Chase is a big name in New Orleans.

02:29And I mean, they are royalty.

02:31To be judged by somebody of that caliber, wow.

02:36Y'all, this is not going to be easy.

02:38But at the end of the day, one team will go home with $10,000.

02:42Ha-ha!

02:44Not bad for a couple hours in the kitchen, right?

02:46Not bad.

02:47I don't at all.

02:48So let's talk about what you'll be cooking first.

02:50Brunch is a popular meal all across the country

02:52because everybody loves pancakes and bottomless mimosas.

02:57But here in the South, we take brunch to a whole nother level.

03:01So teams, your first challenge is

03:03to cook up a Southern brunch entree.

03:06Give us a sweet or savory main dish, plus a colorful side.

03:10This farmer's market over here is your pantry.

03:13Use it wisely, because at the end of this challenge,

03:16one team is going to win an advantage,

03:18and one team is going to have to say goodbye.

03:21Ooh.

03:22You got 60 minutes for your brunch.

03:24So rise and shine, because it's time to get cooking!

03:32Let's talk about what we're going to do.

03:34I think we should do the crawfish etouffee.

03:36OK.

03:37She is my niece.

03:38She's my aunt bird.

03:40I'm fun.

03:41And she likes me, you know, loves me.

03:44Yes.

03:45And I love her to death, right?

03:47I grew up watching all my aunts in the kitchen.

03:50We have gotten so close because we do have this common interest.

03:54We cook together and talk about food.

03:56Yum.

03:57Gumbo.

03:58You don't have to be formally trained to really do a great job in the kitchen, right?

04:03You can learn from the people that you love that do it really well.

04:06We got a plan.

04:06OK.

04:07Yeah.

04:08So what are you thinking?

04:09Let's see.

04:10What are you thinking?

04:11Chicken and waffles.

04:12Yeah.

04:13Let's see chicken and waffles.

04:14What do you think?

04:15Like, just classic.

04:16Dylan is my son's life partner.

04:18Wanda coming into my life was very special.

04:21She makes it very clear that there's love in the air and that you're welcome at all times.

04:25So every time we get the chance to go over to Wanda's house, I'm like, I want to go see

04:28your family.

04:29Let's go right now.

04:30Two?

04:31We can get two just in case.

04:32Yeah, yeah, yeah, yeah.

04:33I'm not really good at knowing if they're ripe.

04:34Is that ripe?

04:35This is Allison, my partner of almost three years.

04:39You scratch that.

04:40You need to say wife.

04:41Excuse me.

04:42Yeah.

04:43This is Allison.

04:44She's my wife.

04:45We live on the bayou in Thibodeau, Louisiana.

04:48We're kind of our family headquarters.

04:51Everybody comes to our house.

04:52The door's always open.

04:54We're always cooking something.

04:55It's the way that I hug.

04:58If I can cook you a really good dish, I've just really hugged you hard.

05:01I think we're good.

05:02All right.

05:03We're good to go.

05:04Thanks.

05:05Here we go.

05:07This kitchen is incredible.

05:09I'm so nervous for them to actually try my food.

05:13I've never had my food really judged by chefs who know what they're doing.

05:18To have people who know what they're talking about taste it and like it and give you the

05:23win for that, I mean, that would be an incredible experience.

05:27If you're a true Southern cook, first you make a roux, right?

05:31My baby girl gave me this for Christmas last year and it hangs proudly in my kitchen.

05:34Above where I cook so I can see it.

05:36So we brought it because today we're gonna make a roux.

05:39My mama made it a point to show me how to make a roux when I got married.

05:42I mean, that's part of being a Southern wife.

05:45You gotta know how to make a roux.

05:47So once you start a roux, you never leave the pot because if you leave it, it's gonna burn.

05:52You can start a roux with oil or you can start it with butter.

05:55This is a butter-driven roux.

05:57Cook, baby.

05:58I heard mention of a roux, I think that's really brave.

06:01Yeah, because when I try to make a roux, it takes me 45 minutes.

06:05I think I'm gonna peel a few extra satsumas so we make sure we get some pretty grill marks.

06:10Bert and Kelsey.

06:11Yay, hi.

06:12Hey.

06:13What do we have going on in this pot?

06:15We are doing a Southern crawfish etouffee omelette.

06:18Okay.

06:19Okay.

06:20And Kelsey is doing a satsuma side salad.

06:23I'm so intrigued.

06:24I've never seen this.

06:25When y'all said colorful, I thought satsumas.

06:27Satsumas are really prevalent in Louisiana.

06:30They're just a type of mandarin, but they're a little bit sweeter.

06:33I'm gonna put a little smoked olive oil on them, fresh mint, a little bit of pomegranate seeds,

06:37and a little bit of blue cheese is gonna bring the saltiness.

06:40Okay.

06:41My mom used to make this when I was a little girl.

06:43My dad would crawfish, so you'd have these bags of crawfish tails.

06:47And then my mom created this new version of making this sort of like a crepe with egg.

06:55And then we put the crawfish etouffee in the middle.

06:57I've never seen a crepe omelette.

06:59Yeah.

07:00Well, that's good.

07:01What's in this?

07:02Okay.

07:03So you start with the roux.

07:04You put the Holy Trinity, bell pepper, the celery, onion.

07:06And you know, you gotta smother the roux.

07:08That's the base of the etouffee.

07:10You know what smothering is, don't you do it?

07:12I don't.

07:13What is smothering?

07:14I'm gonna cover it on a low fire and let all those seasonings blend with that roux.

07:18Ah.

07:19Y'all are abusive to these vegetables.

07:20Right.

07:21We are.

07:22But that's what brings the flavor.

07:23Who taught you how to cook?

07:24Child, my grandma.

07:25My name's Bertha.

07:26I was named after her.

07:27Okay.

07:28I hated my name all my life because it was Bertha.

07:30Who looks at a five pound baby and says Bertha?

07:33My mama did.

07:34Because my grandmother threw a fit and nobody had her name.

07:37So guess who got it?

07:38So I do all the things my grandmother did because I feel responsible for carrying on those traditions.

07:43I love it.

07:44Our chicken and waffles are really good.

07:47You got a tried and true recipe.

07:49It's classic.

07:50Right now what I'm working on is just getting these egg whites nice and fluffy.

07:55All right, Wanda and Dylan, I see some looks like waffle batter going on.

08:01Yes, this is some waffle batter.

08:02Mmm.

08:03We're making chicken and waffles with a spicy honey garlic sauce.

08:07Okay, but not too spicy of a surprise, I hope.

08:10Not too spicy.

08:11No, no, no.

08:12Okay, okay.

08:13I'm giving you a little hint.

08:14I got you.

08:15Somebody doesn't like a lot of spice.

08:16I'm not gonna say it.

08:17Okay, I got you.

08:18Okay, what are we folding in here?

08:20These are Belgian waffles made with whipped up egg whites.

08:23I love the way you folded in those egg whites and that wild for batter, so we should get the airiness, it should rise.

08:28Mm-hmm.

08:29I think y'all will like it.

08:30I see there's some color to that flower you're doing, so I know there's some flavor in that fried chicken.

08:35Yes, sir.

08:36A teaspoon of cayenne, a lot of pepper.

08:37Exactly.

08:38I learned how to make this chicken for Grandma.

08:40Yep.

08:41Yeah.

08:42My grandmother was an amazing cook.

08:43Sunday afternoons, we went to my grandmother's, and she would let me go in the kitchen with her.

08:48Her favorite thing to do was fried chicken, so we're gonna try to get through that as closely as we can.

08:53Oh, y'all are giving us some history.

08:55So, how are you related?

08:57Dylan's my son-in-law.

08:59Oh.

09:00Yeah.

09:01Mother-in-law.

09:02Yeah.

09:03Bread, brother.

09:04I was about to say, bread.

09:05Cooking with mother-in-law.

09:06I love it.

09:07He teaches me a lot.

09:08I love that.

09:09We like to cook together on holidays.

09:11Okay.

09:12So, mother-in-laws can be scary.

09:13No.

09:14What's your relationship like?

09:15She's not scary.

09:16I didn't know what I was getting into going into a North Georgia home with my gay boyfriend.

09:20But, yeah, Wanda's just been amazing and caring and welcoming.

09:24Having him as a son-in-law, how happy are you?

09:27Oh, ecstatic.

09:28He is fantastic.

09:30He is perfect for my child.

09:32Oh, well, that's awesome.

09:36Well, we hope to taste that love and that...

09:38I want y'all in love.

09:39Yes, yes, yes.

09:40We'll give it to you.

09:41Oh, you know what we want to do is take the crawfish, put it in a bowl, and put Cajun seasoning on it.

09:46Okay?

09:47There you go.

09:49All right.

09:50That is marinating.

09:53This really does remind me of Mardi Gras.

09:55Because it's purple, green, and gold.

09:57Duh.

09:59What are y'all making?

10:00So, it's a drowned Mardi Gras egg.

10:02That is a poached egg that's going to be poached using salsa verde as the poaching liquid.

10:07And then blue corn grits.

10:09They're purple.

10:10So, then you have the purple, green, and gold with a side of praline bacon.

10:13This is going to be pure happiness.

10:16And the smashed biscuit tortilla.

10:19It's for scooping.

10:21And it is like a Bloody Mary in a bowl.

10:23All right, you want to squeeze these?

10:24Yes, I can squeeze.

10:26Our friends definitely call this dish a hangover cure.

10:28You've got the salt.

10:29You've got the fat.

10:30You've got the bacon.

10:31You've got the biscuit.

10:32This needs to go in the pot.

10:34Okay.

10:35I'm going to give you this onion.

10:36I want you to peel it.

10:38Okay.

10:39This experience is going to be very exciting, but sometimes she can be a little bit bossy.

10:44Just a little bit.

10:45And that goes in?

10:47Yes.

10:48Okay.

10:49She likes to tell me how to do a lot of things.

10:53But in the kitchen, I can't.

10:54No.

10:55I'm not allowed.

10:56In the kitchen, she can't.

10:57So, whenever you do grits, it's going to be a ratio of the four to one.

11:01This is two cups in here.

11:04So, I'm supposed to have four cups of this?

11:06No, no, no.

11:07Oh.

11:08A ratio of four to one.

11:10So, two cups to one, a half a cup.

11:13Just a half a cup.

11:14That right back in.

11:16Yeah, that would've been bad.

11:17Yeah.

11:18This is why I'm the sous chef.

11:2030 minutes.

11:21Remember, one team is headed home.

11:24Dylan, how's it going over there?

11:26We're doing good.

11:27Okay.

11:28Are you stressed?

11:29Yeah, I'm stressed too.

11:30I'm not gonna lie.

11:31No reason to stress, right?

11:33All right.

11:34How can I help?

11:35Okay, we gotta make the omelets.

11:40Come on, Jesus.

11:41Don't let me down.

11:43Oh, no.

11:44It's sticking.

11:45No!

11:47Um.

11:48Oh, no.

11:49This one's not gonna work.

11:52I think I'm gonna dump this one.

11:54Yeah.

11:55Start over again.

11:56Let's do these white plates.

11:57Hey, Kelsey.

11:58Can you get another skillet?

11:59Yeah.

12:02Lord help me.

12:03Later.

12:04I invited a VIP to join us in the kitchen.

12:06Welcome, Reese Witherspoon.

12:08Oh!

12:09Oh!

12:10It's in the flesh.

12:11I can't believe it.

12:12Maybe I should bend and snap.

12:13Yeah, bend and snap!

12:14No, I can't.

12:15I can't.

12:16Yes.

12:17Okay.

12:18Here you go.

12:19This is it.

12:20This is much better.

12:21Okay, yeah.

12:22That's what I need.

12:23Let's see over here.

12:24She's just grabbed a different skillet.

12:26Why one skillet over the other?

12:28Oh, definitely.

12:29You need a non-stick when you're dealing with eggs so it can move.

12:32Okay, here we go again.

12:37Yeah.

12:38As we say, we're cooking with gas even though it's electric.

12:41That looks much better.

12:42Perfect.

12:43Perfect.

12:44Beautiful.

12:45Go ahead and take a spoon and stir the grits.

12:47Okay.

12:48Make sure they're kind of gelling together.

12:49They're gelling, but they're not there yet.

12:51Good.

12:52All right, so we got the grits.

12:53We got the green sauce.

12:54Okay.

12:55Let me start in the biscuit mix.

12:57Okay.

12:58Kim and Allison.

12:59What do we have working in here?

13:00I see some grits here.

13:01What's in this part here?

13:02Wait, I don't...

13:03You see grits?

13:04I see something...

13:05Purple grits.

13:06I see something purple.

13:08I seriously thought it was black beans.

13:10And Kim makes a biscuit tortilla.

13:13So that is the beginnings of a biscuit mix.

13:15Yeah.

13:16So I'm really just going to make a biscuit.

13:17Okay.

13:18And I'm going to press it real hard with a tortilla press,

13:20throw it in a screaming pan, get it browned out with a little butter.

13:23Somebody must have told her the way I like a biscuit.

13:26I like the top and the bottom of the biscuits.

13:28They're the best crust.

13:29Uh-huh.

13:30So the fact that you're compressing it.

13:31Woo!

13:32What you think?

13:33I thought I was inventing that.

13:34So it's going to be great.

13:35Where are y'all from?

13:36We're from Thibodeau.

13:37We live on Bayou Lafourche.

13:39Love it.

13:40And so we have a little Barbie Bayou dream house boat.

13:43And we can catch crabs right in our backyard.

13:46So now who's the better cook?

13:48Okay.

13:49Okay.

13:50I love that you guys know that.

13:51And I love you pointed at yourself.

13:53Exactly.

13:54I'm the sous chef.

13:55I'm the dishwasher.

13:56I'm the sous chef.

13:58And I pour wine.

14:01Somebody's got to do it.

14:03Your love for food just brings you closer together.

14:07Absolutely.

14:08Yeah.

14:09I believe in us.

14:10We believe in you too.

14:11We believe in both of you.

14:12Yeah.

14:14I'm going to go fry some chicken.

14:15Okay, go ahead.

14:16Fifteen minutes left.

14:17At this point, we are scrambling.

14:19You only got one chance.

14:20You know, get it together.

14:21It's got to be good.

14:22Yeah.

14:23I don't want to let people back home see us.

14:25Yeah.

14:26Not do it right.

14:27I don't want Wanda's chicken.

14:29People won't want to eat with me anymore, will they?

14:32Yeah.

14:33So what do we have back here with the chicken and waffle?

14:36Fried chicken is all in the batter, the marinade with the flour.

14:39It's that season.

14:40And I love the batter that they had on the chicken.

14:43It certainly should be crispy.

14:45Wanda, how you doing?

14:46It's a great color.

14:48Some pretty chicken.

14:50Seven portion sizes there too.

14:52Yeah, it looks amazing.

14:53Yay.

14:54I'm telling you, my chicken was pretty.

14:56Let's get out of it.

14:58My God, thank you.

14:59Lord, look in here.

15:03Oh my gosh.

15:04They fried that chicken already.

15:05Yeah, that chicken looks great over there.

15:07Feels good.

15:08Feels good.

15:10It's hot.

15:12Mmm.

15:13I think Grandma would be proud.

15:15Yeah, she would.

15:16Five minutes.

15:17Get another plate, Kelsey.

15:19Just spread that, yep, down the middle.

15:20Yep.

15:21Like that.

15:22Okay.

15:23Perfect.

15:24It's time to crack the eggs in.

15:25Put them both in.

15:26One at a time.

15:27Okay.

15:28One at a time.

15:29All right.

15:30Eggs are drowning.

15:31Ooh, I'm sweating.

15:35I feel good about that.

15:36I've never seen a compressed biscuit, have you?

15:38Uh-huh.

15:39Because this is something new for me that I'm excited to try.

15:40No, I'm a fluffy biscuit guy.

15:41Yeah.

15:42I don't do compressed, but I'm anxious to see it, to taste it.

15:45Okay.

15:48I'm gonna make a sauce.

15:49Okay.

15:50The honey garlic butter sauce is something near and dear to me.

15:53Ooh, it's kind of spicy.

15:54Oh my God.

15:55I have always been a honey on pancakes and waffles kind of person.

15:59So when it comes to chicken and waffles, if I can get that with some garlic and shallots,

16:03spice, and get it nice and tangy and sweet, it just works really well.

16:08Ooh, that's got some fire to it.

16:13Yeah.

16:14One minute.

16:15Woo!

16:16Try to make it look tall.

16:18Okay.

16:19This is the stickiest blue cheese.

16:21This is stressing me out.

16:24What do you think?

16:25I think this looks really good.

16:27Here comes the part that is very nerve-wracking.

16:30First round, somebody's gotta go home, but I think that they're really gonna enjoy this balance of flavors that we got going on.

16:35I think we offered them something a little bit different.

16:38I think we made a good team.

16:39What do you think?

16:40We have to hope for the best, right?

16:42That's all we can do.

16:43Looks great.

16:44Five, four, three, two, one.

16:53Woo!

16:54I'm ready for some brunch!

16:55Yeah!

16:56At this point, I honestly don't think we're a shoo-in for the next round.

17:00I think the other contestants' food looks amazing.

17:02Oh my gosh.

17:03So beautiful.

17:04Yeah.

17:05Chicken and waffles is classic.

17:06Is it good enough for this competition?

17:08Yeah.

17:09All right, Kelsey and Bert.

17:11Hi!

17:12I want to say that I'm here to see you, but this plate was in.

17:15I take it!

17:17I'm glad it's calling your name.

17:19We have a crawfish etouffee omelet with a grilled satsuma side salad.

17:25The colorful side is so beautiful and it's definitely a star on this plate.

17:30Beautifully plated.

17:33Oh, honey.

17:34I'm just making friends with this satsuma.

17:40Wow.

17:45The taste is off the chain.

17:48That etouffee sauce is shining.

17:51There's flavor all throughout there.

17:53Good.

17:55The texture of the egg is just perfect.

17:58That blue cheese.

17:59Yeah.

18:00It hits you first, then the sweetness of that char, that caramelization on that satsuma.

18:05But if I eat this and then eat this, I have a struggle.

18:10The blue cheese works on this salad.

18:12Yeah.

18:13But on this dish that overpowered the next bite.

18:15Okay.

18:16Got it.

18:17Oh, I'm so nervous.

18:18I know.

18:19You did great.

18:20You did great.

18:21Kim and Allison.

18:22Wow.

18:23Please tell us about your brunch.

18:24So this is, uh, we call it the Mardi Gras Drowned Eggs.

18:25So you have purple grits, salsa verde, poached egg, praline bacon, and a biscuit tortilla.

18:40I have to say this is a beautifully presented idea.

18:46I love the cast iron pot.

18:48The purple grits, very creative for the Mardi Gras colors coming around.

18:51Well, I'm gonna go ahead and start with the biscuit because, you know, I'm gonna dip all

18:56in the sauce.

18:57That's what I like to use it for.

18:58Get in here.

18:59Get in there and solve it up.

19:00A little bite of everything.

19:01Did you try that biscuit?

19:05I got to.

19:07This is the perfect biscuit for me.

19:09I like the crispy on the top.

19:11That's what I eat.

19:12I eat around the biscuit.

19:13Mm-hmm.

19:14What you've done is taken the thinking out of it for me, and I can eat this entire thing

19:17because it's pressed out all the extras.

19:20Very delicious.

19:21Yes.

19:22You have to taste it.

19:24You see what I mean?

19:26Okay.

19:27Now you understand why I'm a crispy crispy.

19:29Okay.

19:30Okay.

19:31I'm coming to the compressed biscuit to be a believer.

19:33Okay.

19:34I like this.

19:35And I love the char on it.

19:36That gives it just a depth of flavor.

19:38I think I'm there on this dish.

19:39Okay.

19:40This is great.

19:41All right.

19:42The salsa verde.

19:43Maybe just a little bit too much water.

19:45Still a little runny.

19:46Okay.

19:47We want to make sure that water is cooked out and reduced.

19:50Gotcha.

19:51I don't know that I'm in love with the grits.

19:54It feels thick.

19:56The consistency is a little thick.

19:57On that grit.

19:58Gotcha.

19:59Would love to have a little more pepper.

20:00I love white pepper in my grits.

20:02A little salt.

20:03But that cheesiness.

20:04I get that.

20:05Grit and a cheese.

20:06You can never go wrong.

20:09Dylan and Wanda, tell us about these chicken and waffles.

20:12Today we have fried chicken and waffles with a spicy honey garlic sauce.

20:18This is a staple for brunches.

20:20This is a beautiful presentation.

20:23That chicken looks crispy right here.

20:25And then let's talk about this sauce, the color of this sauce.

20:28I know we're going to get the sweetness of the honey, but I know there's some heat in

20:31here as well.

20:32Okay.

20:33And when you say heat, is it like a heat or is it a heat?

20:36It's more honey and butter than anything.

20:38Okay.

20:39Okay.

20:40What, you want to dive in?

20:41I'm going to, I'm going to, I'm going to test that sauce.

20:42Absolutely.

20:43I don't want it to be too aggressive with me.

20:44So let me, let me just say hello first.

20:46Hello.

20:47Yeah, I'm going to, I got to be careful with that bad boy.

20:54I love the balance, but you're right.

20:56There's, there's some heat in this sauce.

20:58All right.

21:02Come on now.

21:03Mmm.

21:04Yeah.

21:05The, the flavor that you're getting on that chicken, the depth of crisp, the texture,

21:16the outside is crunchy.

21:17And we're working with chicken breasts here.

21:20So it can tend to dry out, but you cooked it perfect.

21:22It's still juicy.

21:23Good job.

21:24These flavors are so perfectly done.

21:29The, the waffle to me is, uh, delicious, but it is not fluffy.

21:35Mmm.

21:36I saw you whipped in some of those egg whites.

21:38I wanted to get a little more height.

21:40I'm sure you wanted to get a little more height.

21:42The spice on the sauce is the one thing that I'm going to ding you on.

21:46Yeah.

21:47Yeah.

21:48Always assume that they're going to be some light weights.

21:49You got to be mindful.

21:50Yeah.

21:51Because you don't want to overpower the flavor that you have on this chicken.

21:54Okay.

21:55Ooh.

21:56Ooh.

21:57This is going to be.

21:58Y'all are making it too hard today.

21:59Yeah, yeah.

22:00Hold on.

22:13It was hard to pick a winner, but ultimately the best brunch was made by Wanda and Dylan.

22:23Wow.

22:24Oh!

22:25Congratulations, you've won an advantage

22:33that will come into play later.

22:35So that leaves us with Kim and Allison and Burt and Kelsey.

22:40Unfortunately, we can't keep all of you.

22:43Kim and Allison, you know it's a New Orleans brunch

22:45when even the eggs are getting drunk.

22:50And your compressed biscuit was right on the money.

22:53But the salsa verde was too thin

22:56and the cheesy grits needed a little more seasoning.

23:01Burt and Kelsey, your crawfish etouffee omelet

23:04was the salch on the plate.

23:06However, blue cheese is a flavor bomb

23:08and it ended up dominating that whole dish.

23:12The team that's heading home is...

23:16Kim and Allison.

23:19I'm a little bummed,

23:22but it was definitely an experience of a lifetime.

23:25Let's have a look.

23:26Let's have a look.

23:27Thank you for so much.

23:29Octavia Spencer loved our biscuit tortillas.

23:32So that's a win.

23:33Thanks, everybody.

23:34You gotta give them a name.

23:35Octavia's Biscuits?

23:36Something like that.

23:39Congratulations, guys.

23:41You're going to be cooking in the final round

23:43with a chance to win $10,000.

23:46Yes!

23:47Okay.

23:48The easy part's over.

23:49Now it's getting tough.

23:51I know, right?

23:53From making it to the end,

23:54I think y'all deserve something really, really special.

23:57Okay.

23:58So I invited a VIP to join us in the kitchen.

24:02Forbes named her

24:03one of the hundred most powerful women in the world.

24:07But her friends,

24:08we all just call her

24:10Reese.

24:12Please welcome

24:13Reese Witherspoon,

24:15my dear friend.

24:16Oh, my God!

24:17Oh, my God!

24:18Oh, my God!

24:20Oh, my God!

24:22In the flesh!

24:23Can I believe it?

24:24Maybe I should bend and snap.

24:26Yeah, bend and snap!

24:26No, I can't.

24:27I can't.

24:28Oh, wow.

24:29Reese, tell us about some of the dishes

24:31your family used to make growing up in Tennessee.

24:34Oh, my gosh.

24:34Okay, my grandma cooked every Sunday

24:37and it was a big feast.

24:39Two of her really big specialties

24:40were chicken pot pie

24:41and chili pie.

24:44And that was kind of her go-to

24:45on weeknights

24:46when the kids were over

24:47and she was helping us with her homework.

24:49Sounds good.

24:49So, teams,

24:50Reese's childhood favorites

24:52are going to be the inspirations

24:53for your final challenge.

24:55We want you to give us your interpretation

24:58of either cornbread chili pie

25:00or chicken pot pie.

25:02Okay, cool, cool.

25:04Wanda and Dylan,

25:05since you came up with the best dish

25:07in the last round,

25:08you get to pick first.

25:10Which of those savory pies

25:11is calling your name?

25:14I don't know how much you did.

25:16Chicken pot pie.

25:17Chicken pot pie?

25:17That's a nostalgia for this.

25:18You can make a lot of mistakes with chili

25:20and then just cover it with cornbread.

25:23Yep, I think we got it.

25:25Okay, what is it?

25:27We're going to do the chili pie.

25:28I worry about getting chicken pot pie done

25:31in an hour.

25:32So, cornbread chili pie,

25:34it's our way to go, I think.

25:35Yeah.

25:36Oh!

25:37Okay.

25:38Good choice.

25:39So, we get the chicken pot pie.

25:41Chicken pot pie, yes.

25:42Okay.

25:43Also a good choice.

25:44All right.

25:45You've got 60 minutes

25:46to give us your family's take

25:48on a Witherspoon family favorite.

25:50Oh, my.

25:51No pressure.

25:51Reese, you want to help us get started?

25:53Yeah.

25:54What do I do?

25:55Good luck, teams.

25:59We're going to all do this together.

26:02Let's get cooking!

26:06I'm going to touch the oven real quick

26:08and then you get the cold.

26:10I'm going to cut this bacon up real quick.

26:12Promise myself I wasn't going to cry on this show.

26:15Well, I cried a little bit when Reese came out,

26:17but we're going to ignore that.

26:20Did y'all have chicken pot pie growing up?

26:22I didn't have chicken pot pie.

26:24You didn't?

26:25I had a whole lot of cornbread.

26:27Oh.

26:28That's the beauty of the South.

26:30Southern cooking has its own flavor,

26:32its own culture from state to state.

26:35We have all these different perspectives

26:36in this kitchen right now

26:38and watching how the families

26:40work together in the kitchen.

26:41I love that, you know,

26:42I have six siblings, right?

26:44I was next to the youngest,

26:45so I didn't have to cook,

26:46but I was always in the kitchen

26:47when my mom and siblings were cooking.

26:50It's just some of my favorite memories

26:52of my childhood,

26:53and that's one of my reasons

26:54for doing this show.

26:56Wanda and Dylan are from Georgia,

26:58and Bert and Kelsey are from Louisiana.

27:01So don't expect to get your dish.

27:03They're going to put their spin on your dish.

27:05I love that.

27:06I'm going to put some oil in the pot.

27:08Okay.

27:09We make chili a lot at home, you know,

27:11and then that cornbread.

27:12I mean, all of us learned how to make cornbread

27:15when we grew up, right?

27:15Yes.

27:15My mother made the most amazing cornbread.

27:18It had a crunchy crust.

27:20Flavor was great.

27:21It was never nothing but perfect.

27:23One thing we're going to do

27:24to kind of add a little twist

27:25is some jalapeno and some cheddar.

27:28Yeah.

27:28It would be almost humiliating

27:30for a Southerner to make bad cornbread.

27:33I wonder what they're doing over there.

27:34I don't know.

27:35Chicken pot pie,

27:36it's one of her favorites.

27:38Yeah.

27:38I don't want to let her down.

27:39Hopefully, Reese's Tennessee tongue

27:41will love this Cajun dish.

27:43Yeah.

27:43Listen, I'm a little worried about this.

27:46I am worried, too.

27:46Chili takes so long

27:47to just develop a really nice flavor,

27:49you know, three hours, really.

27:51I usually cook mine overnight.

27:53Now we got to do it in 60 minutes.

27:55Yeah, I don't know.

27:56I'm a little bit concerned.

27:57We needed something

27:58a little bit more of a flavor than beef,

28:00and so immediately we're thinking bison.

28:03Looking good.

28:04I like the idea

28:05that you can bring new people in your family

28:07and share these recipes

28:08and create togetherness.

28:10I look forward to having children

28:11who are not my own

28:13to help me cook.

28:16I think I'm almost done

28:17with all the prep over here,

28:18so then I'm going to work

28:19on the pastry next.

28:19Yeah, work on the pastry.

28:20Yes, and then, girl.

28:22All right, Birdie Kelsey.

28:23It's your turn ready.

28:24Tell us what you're doing

28:25with this chicken pot pie.

28:26We are making a little bit

28:29of a different type of pot pie.

28:30We're actually using

28:32portobello mushrooms

28:33and a lot of green onions,

28:35so it's kind of more

28:36of a chicken stew,

28:38but we're using puff pastry.

28:39I always cut the circles too big

28:41because they bake down.

28:43Well, this is puff.

28:44It's going to puff up.

28:44But that's going to puff on the top.

28:46We've got to get

28:46the bottom cooked first, though.

28:48Otherwise, it's going to taste like dough,

28:49and we don't want that.

28:50Okay, you're right.

28:50You're right.

28:51Raw dough, child.

28:52We want that flaky underneath.

28:54Oh, yeah.

28:54That's so smart.

28:55I only put the flaky on top.

28:57What I love,

28:58that you started browning the chicken,

29:00and I call that flavor in the oil.

29:02All the flavor's still there,

29:03then you added the flour.

29:04You're building the roux.

29:05You're making that nutty,

29:06dark, rich peanut butter flavor for us.

29:08Some people bake that chicken,

29:10and that just ain't legal.

29:11You know what I'm saying?

29:12You're letting the flavor go.

29:13Because you're scraping up

29:14the bottom bits,

29:14and that's the most delicious part.

29:15This is where the goodness is.

29:16See, this is the goodness.

29:18You can tell that one of us

29:19is a cook.

29:21Well, three of us,

29:21the cook's right here.

29:22I'm pregnant.

29:24She got a little baby cook.

29:25Yeah, she's got a baby cook.

29:27How are you feeling, Kelsey?

29:28Just being here is such an honor.

29:31We are so excited.

29:32I cannot believe I'm cooking

29:33for the three of you.

29:34Yes.

29:34This is amazing.

29:36We've been pinching ourselves

29:36all day like,

29:37I grew up in Lucha, Louisiana.

29:39Do you know how small that is?

29:40And I mean, here I am

29:42with Reese's Rizzo's mom

29:43and Octavia and Doug.

29:45I mean, come on.

29:47In my lifetime,

29:48did I ever think

29:49this was going to happen?

29:49No.

29:54I'm going to add the beans.

29:56Okay.

29:56And just a little bit more spice.

29:58Yeah, we got to really watch this.

29:59I'm not really worried

30:00because I'm going to taste as I go.

30:02We're just going to roll with it.

30:04What spices are y'all using in your chili?

30:06Because everybody's very particular

30:07about what they use in their chili.

30:09Dylan loves heat.

30:10I do love some heat.

30:11Yeah, we got to calm you down.

30:12I got in trouble here for a second.

30:14He loves it.

30:14I personally think

30:15that a kind of definitive ingredient

30:17in chili is cumin.

30:18If you don't have cumin,

30:19it's not tasting like chili,

30:20it's tasting like spaghetti sauce.

30:21Dylan, have you always been a cook?

30:22Since I was eight years old,

30:23I can remember it.

30:24Yep.

30:24I started making dinner for my family

30:26and it just kind of took off from there.

30:28Can you teach my children how to cook?

30:29I mean, get with me, you know?

30:32You have cumin in there

30:34and a chili powder

30:35and a cayenne pepper.

30:36What's bringing that heat?

30:37It's just regular red chili powder

30:38with cinnamon and jalapeno.

30:40Do you think that was a good idea,

30:42that jalapeno Reese?

30:43Sometimes I get that shock

30:45from a jalapeno.

30:45Me too.

30:46Me too.

30:47It's like this.

30:51We think what's really going to get in there

30:53as opposed to the spice

30:54is that pork.

30:56We put some bacon in there.

30:59Bacon just coats everything real nice.

31:01It has real nice fat.

31:02We're using bison

31:03because it just adds a little twist

31:05to the usual beef, I think.

31:08Kind of gamey flavor.

31:09I think that's going to play well

31:10with the pork.

31:11What would it mean for you

31:12to win the whole competition

31:14at $10,000?

31:14You know, it would be a huge honor,

31:18but just to know that

31:20you think our food is worthy.

31:23You know, oh my gosh.

31:24We're going to learn

31:24all these recipes

31:25and then we're just going to be

31:26cooking with gas.

31:28I mean, we're going to be,

31:29our vacations are going to be going off.

31:30I'm going to be in there

31:31washing dishes

31:32while you are whipping up.

31:36Okay, let's see.

31:38Oh no.

31:39They're not brown yet.

31:40They're falling down.

31:4220 minutes.

31:43They're kind of falling in

31:45and I'm not liking it.

31:49I'm feeling a little bit defeated

31:50looking at our puff pastry.

31:52They're not sticking to the sides.

31:54They're not browning

31:54like we want them to brown.

31:56They're not getting crispy.

31:57We don't have a lot of time

31:57to get this done.

31:59I don't know what to do.

32:01This is turning into a disaster, honestly.

32:03I'm stressed for them.

32:06I say we just take them out,

32:07just put it on the top.

32:08And not have it at the bottom?

32:09Not have it at the bottom.

32:10Okay, scratch that idea.

32:11It's called pivoting.

32:13Here, right?

32:14Yeah, take them out.

32:15You need like a fork or something.

32:16So basically the pastry

32:18is not working as a pie crust.

32:21So what we're going to do

32:22is put the filling

32:23and then cover it

32:24with the pie crust on top.

32:26So it'll look like a pie.

32:28Reese said that she only

32:29puts it on the top anyway.

32:30So we're just going to have

32:32to improvise.

32:34Failure is the mother of invention.

32:43It's got a lot of heat to it.

32:44Oh, no.

32:45We can balance that out

32:46with some sugar.

32:47Sugar.

32:47Yep.

32:48Should bring some of the heat down

32:49and make it a little bit less hot.

32:53Yeah, that's a good idea.

32:54I keep going heavy with that heat.

32:55We got to let out the heat.

32:56No more of that.

32:58No more.

32:58No more, no more, no more.

33:0015 minutes left.

33:01We're running out of time.

33:03Octavia, it's like

33:04you and I are in an action movie.

33:06We're like,

33:06we're running out of time.

33:07Please, Mr. President.

33:08Thanks.

33:09We're nervous.

33:10What do you mean?

33:10I am the president.

33:11Hold on.

33:12You know what?

33:13Let me have that back.

33:16It's really good.

33:18Okay.

33:18This is ready.

33:19Okay.

33:20You making them big enough?

33:21Try them.

33:21We need to get them in the oven.

33:22They need to be in for 15 minutes.

33:24Yeah.

33:25You guys,

33:25I think Bert and Kelsey

33:26are in trouble.

33:27I didn't leave enough

33:28time for error

33:29and that error

33:30might have put them behind.

33:3115 minutes isn't enough

33:32to cook a pot pie.

33:33It's going to be close.

33:35They better hope

33:35that dough is going to come.

33:37Oh, Lord.

33:40I hope this isn't too hot.

33:44I like it.

33:45I mean, it's good,

33:46but it's got a little heat to it.

33:47It's got a little bite

33:48to the back end of it.

33:50No?

33:51It is spicy.

33:51I don't know

33:52if we can get away from it now.

33:53I'm sorry.

33:53It's okay.

33:54It's okay.

33:54We'll put a little more sugar in it.

33:55My grandmother put sugar

33:57in everything.

33:57We've got to throw a lime in there.

33:59Oh, yeah, yeah, yeah, yeah.

33:59That'll help, too,

34:00with some of the heat.

34:01Yeah.

34:01Yep, yep, yep, yep.

34:02Maybe the cornbread

34:03will take some of the heat down.

34:05I think so.

34:05There's even going to be

34:06some creme fraiche on top.

34:07Okay.

34:08Yeah, so it should be good.

34:09Yeah.

34:10I'm going to be honest.

34:11I'm a little worried

34:11about that chili.

34:12I'm not a big spicy.

34:14Thank you very much.

34:15We're in it now.

34:15We've got to go.

34:16How you doing, guys?

34:18Our cornbread is in the oven.

34:20Can we get five extra minutes?

34:21Oh, yeah, no.

34:21Five extra minutes would be

34:22anti-spot.

34:23You always need five.

34:24Yeah.

34:25How's it look?

34:26Oh.

34:27So we have five minutes left.

34:29They're looking at the dough

34:30in the oven.

34:31It's not browning.

34:32Yeah.

34:33I'm worried.

34:35I don't want anything half cooked.

34:37This is going to be done

34:38right as the bell goes off.

34:40Should we broil a minute

34:43just to get it brown?

34:44And this is where

34:45you get to that last minute.

34:47Maybe the broil becomes a friend

34:49just to get that coloration on.

34:50Well, shouldn't the broil

34:51always be your friend?

34:52This is the Hail Mary time.

34:54They better hurry.

34:55One minute.

34:56We've got to take it out.

34:58It's okay.

34:59We needed five more minutes

35:01for sure.

35:02What's it look like?

35:03You think that's good?

35:04Oh, yeah.

35:04That looks good.

35:05Yeah.

35:05Nicely brown around the edges.

35:07I know time is crunched,

35:08but putting that cream

35:09right on top of that

35:10hot corn bread.

35:11Yeah, it's going to start to.

35:12You're going to get milk.

35:13By the time it gets to us,

35:14it's going to be soup.

35:17Oh, my gosh.

35:18The creme fraiche is melting.

35:20I'm going to wipe it off,

35:21and hopefully everything's

35:21going to stay okay.

35:23Oh, gosh.

35:25I'm making a mess.

35:26Five, four, three, two, one.

35:31That's it.

35:32Holy, my goodness.

35:34I don't think that

35:35this is our best work.

35:37The edges are cooked.

35:37Let's hope that

35:39the deliciousness

35:40underneath that uncooked dough

35:42is going to save us.

35:44A little bit.

35:45Right, yeah,

35:45maybe just a little bit.

35:49Hey.

35:50How are you doing?

35:50Hi.

35:54Okay.

35:55Here you go.

35:56You're welcome.

35:57So we made a Cajun version

36:03of a chicken pot pie.

36:05I hope you enjoy.

36:09Watching you guys cook

36:10it made me hungry.

36:12Good.

36:13I love the idea

36:14of the individual

36:15gorgeous little pots.

36:17Yeah.

36:17Yeah, I think it looks beautiful.

36:18It smells delicious.

36:20I was noticing the crust

36:22because I'm used to it

36:23going over the edges.

36:24Yes, yes.

36:25I think the puff pastry,

36:26you have to cut it

36:27way too big.

36:28Way too big.

36:29That's right.

36:29But I've struggled

36:30with that too

36:30where when you cut it

36:32too small,

36:32it shrinks.

36:33It shrunk in the pot,

36:34right.

36:35But I'm really excited

36:36to taste this sort of

36:37twist you have on it.

36:38Let's dig in.

36:49I love the roux.

36:50I love the smokiness.

36:51I love the caramelization

36:52of those red onions.

36:54Yeah.

36:54It would have been great

36:55just to have a little bit

36:57more sweetness

36:58from like a carrot

36:59or a pea.

37:00But what you have here

37:02is quite tasty.

37:03Okay.

37:04Good.

37:05I do think the chicken

37:06is really well cooked.

37:07It could have been dry.

37:08And you know,

37:09there's nothing worse.

37:10The flavors underneath,

37:12they're there.

37:13The problem is just

37:14getting that texture

37:15and the chewiness

37:16of the dough.

37:18Thyme in the oven.

37:19Yeah.

37:20Thyme in the oven.

37:20Definitely played a factor.

37:22But the taste underneath

37:23that is amazing.

37:25Good.

37:26Thank you so much.

37:27It tastes delicious.

37:29The puff pastry

37:30not being cooked

37:31was really,

37:31you know,

37:32a downer.

37:33I mean,

37:33nobody wants to eat

37:34raw dough, right?

37:37Hello, hello,

37:38hello.

37:38Hi.

37:41Thank you so much.

37:45Wanda and Dylan,

37:46why don't you tell us

37:47about your dish?

37:48So what you have

37:49is a three bean

37:51bison chili

37:52with a cheddar cornbread topping

37:54and creme fraiche

37:55on the side.

37:56I think it looks delicious.

37:58It makes me so happy.

37:59It reminds me

37:59of my grandmother's.

38:02I really like

38:03that you got

38:03a nice color

38:04on the top.

38:05I love

38:06the individual skillets.

38:08They just add

38:09such a nice

38:10little rustic feel.

38:12I would have spent

38:13a little more time

38:14plating this.

38:16It's in a black bowl.

38:17It's running

38:17up to sides.

38:18This feels like

38:19an afterthought.

38:21I would have

38:21left that off.

38:22Well, let's dig in.

38:24All right.

38:25Are we going

38:25with a fork

38:26or a spoon?

38:27I don't know.

38:27I might stay

38:28with a spoon.

38:28I'm going to stay

38:29with a spoon.

38:29I suggest a spoon.

38:30You got to dig in?

38:33I don't think

38:34I've ever eaten

38:34bison in my whole life.

38:35I know.

38:36When you said bison,

38:37I'm like,

38:37as in buffalo?

38:38Buffalo.

38:38Hello?

38:39Hello?

38:39Cornbread is

38:48certainly hits you.

38:50I get the

38:50cheddarness of the

38:51cornbread,

38:51but then I dive

38:52into the chili.

38:53A lot of spices there.

38:54It tastes a little

38:55cumin.

38:55Not too spicy for me.

38:56I know you were

38:57worried about that.

38:58Yes.

38:58And it's not too

38:59spicy for me.

39:00So thank you

39:01for backing off

39:02of that heat.

39:02You're welcome.

39:03I was worried

39:04about the tomatoes

39:05because I don't like

39:06big, chunky,

39:06undercooked tomatoes,

39:08but they really

39:09cooked down nicely.

39:11I've never tasted

39:11bison,

39:12but it's delicious.

39:13It is.

39:14It's nice,

39:15tender.

39:16You know,

39:17getting the fat

39:18and the smokiness

39:18of that bacon

39:19that's helping

39:20that bison.

39:21I think my only

39:21negative is

39:22the ratio

39:24of cornbread

39:25to the chili.

39:26I think there's

39:27too much cornbread

39:28in the center.

39:29It kind of pushed

39:30all the chili

39:30to the edges.

39:31So I think

39:31if you filled it

39:32a little higher

39:32with the chili,

39:33it would have

39:34made a nice

39:35little dome shape.

39:36But the taste

39:37of the cornbread

39:38is delicious.

39:39It's really delicious.

39:40It tastes really

39:41fresh and homemade.

39:42Yeah.

39:42You can taste

39:43the love in there.

39:45Thank you, guys.

39:52Battle of the tops.

39:54Dough problems today.

39:57Dough money,

39:57dough problems.

39:58What?

39:58Dough money,

39:59dough problems.

40:00I don't know.

40:00Dough money,

40:02my goodness.

40:037,000,

40:07teams,

40:11you showed

40:12a lot of range

40:12today.

40:13From amazing

40:14brunch dishes

40:15to down-home

40:15savory pods.

40:16It's been great.

40:18Great day.

40:19Arisa,

40:19it was such

40:20a pleasure

40:20having you here

40:21in our kitchen today.

40:22I just want to say

40:23it's been so lovely

40:24to see you guys

40:25work so well together.

40:27Food is about

40:28love and friendship

40:29and family. So thank you for making these beautiful meals for us. Thank you. Wanda and Dylan we all

40:35agreed that your cornbread was delicious and your chili had all the right notes but we wanted more

40:41of that chili. The pie topper was crazy thick y'all. Bert and Kelsey your Cajun chicken pot pie was

40:49super hearty. We love the tender chicken the smoky roux and those earthy mushrooms but your topper

40:56didn't cover the whole pie and the bake on the crust was pretty blonde. And this was a hard decision.

41:03I know it was hard. It was so delicious. The team that's taking home $10,000 is

41:10Wanda and Dylan.

41:19We won. It's so crazy. It's wild. Never would have thought. Yeah like never. Oh my gosh.

41:26William's going to be ecstatic. Going to be super impressed. We didn't win but they deserved it

41:38absolutely. Thank you so much for sharing your families with us. It's been really a once in a

41:43lifetime experience for us and it's love. I mean food is love to us. It really is. Well y'all

41:48already hugged it out with them so we're going to come on. I think what's next is bragging rights? No.

41:55This was so fun. It was so delicious.

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