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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 with the right towel, and 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.
00:34Oh, hello.
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.
01:19Get hyped.
01:20Get hyped.
01:20Get hyped.
01:21Come on in!
01:22Come in!
01:22All right!
01:23Come in!
01:24Octavia Spencer's right in front of me.
01:25I'm freaking out.
01:27I love all of her roles, and I think they're so significant culturally.
01:30Yeah.
01:31Seeing her is just a wild experience.
01:34Welcome, welcome.
01:35Oh, my goodness.
01:36It's like heavens to Betsy.
01:37What is she doing here?
01:38No pressure.
01:39How are y'all doing today?
01:40So happy to meet you.
01:41I can't wait to eat you.
01:42Oh, yeah.
01:43Oh, yeah.
01:44Now, if 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.
02:08And here to help me judge is the star of Southern Cuisine, Chef Dick Chase.
02:13Oh, that's very kind.
02:16It's a joy to cook for people who really love this kind of food.
02:19Yes.
02:19Like you, Octavia.
02:21With that said, I'm glad to be a taster like 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.
02:30To be judged by somebody of that caliber, wow.
02:35Y'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.
02:48So 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.
02:56But here in the South, we take brunch to a whole nother level.
03:00Mm-hmm.
03:01So teams, your first challenge is to 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 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.
03:2260 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, and she likes me, you know, loves me.
03:44Yeah, and I love her to death.
03:46Right?
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
04:00to really do a great job in the kitchen, right?
04:02You can learn from the people that you love that do it really well.
04:06We got a point.
04:06OK.
04:07Yeah.
04:08So what are you thinking?
04:09Let's see.
04:10What do you think?
04:11Chicken and waffles.
04:12Yeah, like, just classic.
04:15Dylan is my son's life partner.
04:18Wanda coming into my life was very special.
04:20She makes it very clear that there's love in the air
04:23and that you're welcome at all times.
04:25So every time we get the chance to go over to Wanda's house,
04:27I'm like, I want to go see your family.
04:28Let's go right now.
04:29Two?
04:29We can get two just in case.
04:30You need a bunion?
04:31Yeah, yeah, yeah, yeah.
04:32I'm not really good at knowing if they're ripe.
04:34Is that ripe?
04:36This is Allison, my partner of almost three years.
04:40You scratch that.
04:40You need to say wife.
04:42Excuse me.
04:42Yeah.
04:43This is Allison.
04:45She's my wife.
04:46We live on the bayou in Thibodeau, Louisiana.
04:49We're kind of our family headquarters.
04:51Everybody comes to our house.
04:53The door's always open.
04:54We're always cooking something.
04:57It's the way that I hug.
04:58If I can cook you a really good dish,
04:59I've just really hugged you hard.
05:01I think we're good.
05:02All right.
05:03We're good to go.
05:04Thanks, honey.
05:05Here we go.
05:06This 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 above
05:35where I cook so I can see it.
05:37So we brought it because today we're going to 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 got to 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 going to 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.
05:59I 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 going to peel a few extra satsumas so we make sure we get some pretty grill marks.
06:10Bird and Kelsey.
06:11Yay.
06:12Hi.
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 satsuma.
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 going to put a little smoked olive oil on them, fresh mint,
06:36a little bit of pomegranate seeds, and a little bit of blue cheese is going to bring the saltiness.
06:40Okay.
06:41My mom used to make this when I was a little girl.
06:43My dad would crawfish.
06:45So 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.
06:54With egg.
06:55And then we put the crawfish etouffee in the middle.
06:57I've never seen a crepe omelet.
06:59Yeah.
07:00Well, that's good.
07:00What's in this?
07:01Okay.
07:02So you start with the roux.
07:03You put the holy trinity, bell pepper, the celery, onion.
07:06And you know, you got to smother the roux.
07:08That's the base of the etouffee.
07:10You know what smothering is, don't you, Duke?
07:11I don't.
07:12What is smothering?
07:13Smothering is you got to cover it on a low fire and let all those seasonings blend with that roux.
07:19Y'all are abusive to these vegetables.
07:20We are, but that's what brings the flavor.
07:23Who taught you how to cook?
07:25Child, my grandma.
07:26My 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 because 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.
07:44I love it.
07:46Our chicken and waffles are really good.
07:48You got a tried and true recipe.
07:49It's classic.
07:51Right now what I'm working on is just getting these egg whites nice and fluffy.
07:56All right, Wanda and Dylan.
07:58I see some looks like waffle batter going on.
08:01Yes, this is some waffle batter.
08:03We're making chicken and waffles with a spicy honey garlic sauce.
08:07Okay, but not too spicy of a surprise, I hope.
08:11Not too spicy, no, no, 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 going to say who.
08:17Okay, I got you.
08:19Okay, 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 waffle batter.
08:26So we should get the airiness.
08:28It 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.
08:32Oh, nice.
08:33Yeah.
08:33So I know there's some flavor in that fried chicken.
08:35Yes, sir.
08:36A teaspoon of cayenne, a lot of pepper.
08:38Exactly.
08:38I learned how to make this chicken for grandma.
08:40Yep.
08:40Yeah.
08:41My 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 going to try to do that as closely as we can.
08:53Oh, y'all are giving us some history.
08:56So how are you related?
08:58Dylan's my son-in-law.
08:59Oh.
09:00Yeah.
09:01Oh, my in-law.
09:01Yep.
09:02Yeah.
09:02You're bread, brother.
09:03I was about to say, bread.
09:04You're cooking with mother-in-law.
09:05That's right.
09:06I love it.
09:07He teaches me a lot.
09:08I love that.
09:09We like to cook together on holidays.
09:11Okay.
09:11Yeah.
09:12So mother-in-laws can be scary.
09:13No.
09:14What's your relationship like?
09:16She'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 the dishes.
09:39I want to be all alone.
09:40Yes, yes, yes.
09:41We'll give it to you.
09:42Oh, you know what we want to do is take the crawfish, put it in a bowl, and put Cajun seasoning on it, okay?
09:47There you go.
09:49All right.
09:50That is marinating.
09:53This really does remind me of Mardi Gras.
09:56Because it's purple, green, and gold.
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, they'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.
10:20It's for scooping.
10:21And it is like a Bloody Mary in a bowl.
10:23All right, you want to squeeze these?
10:25Yes, I can squeeze.
10:26Our friends definitely call this dish a hangover cure.
10:28You've got the salt, you've got the fat, you've got the bacon, you've got the biscuit.
10:33This needs to go in the pot.
10:35Okay.
10:36I'm going to give you this onion.
10:37I 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.
10:48She likes to tell me how to do a lot of things.
10:53But in the kitchen, I can't.
10:54No.
10:54I'm not allowed.
10:55In the kitchen, she can't.
10:58So 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, a ratio of four to one.
11:10So two cups to one, a half a cup, just a half a cup.
11:16That 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.
11:27How are you?
11:28I'm stressed.
11:28Yeah, I'm stressed too.
11:29I'm not gonna lie.
11:30No reason to stress, right?
11:33All right, how can I help?
11:35Okay, we got to make the omelets.
11:36Come on, Jesus.
11:40Don't let me down.
11:43Oh, no.
11:43It's sticking.
11:44No!
11:47Um.
11:48Oh, no.
11:49This one's not gonna work.
11:52I think I'm gonna dump this one.
11:54Yeah.
11:54Start over again.
11:56Let's do these white plates.
11:57Hey, Kelsey, can you get another skillet?
12:00Yeah.
12:02Lord, help me.
12:04Later.
12:04I invited a VIP to join us in the kitchen.
12:07Welcome, Reese Witherspoon.
12:08Oh!
12:09It'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.
12:17Yes.
12:18Okay.
12:18Here you go.
12:18This is it.
12:19This is much better.
12:20Okay, yeah.
12:20That's what I need.
12:21I see over here, and that ain't burned in time.
12:24She's just grabbed a different skillet.
12:27Why one skillet over the other?
12:28Oh, definitely.
12:29You need a knife stick when you're dealing with eggs,
12:32so it can move.
12:33Okay, here we go again.
12:37Yeah.
12:37Yeah.
12:38As we say, we're cooking with gas, even though it's electric.
12:41That looks much better.
12:43Perfect, perfect, perfect.
12:44All right.
12:44Beautiful.
12:45Go ahead and take a spoon and stir the grits.
12:47Okay.
12:47Make sure they're kind of gelling together.
12:49They're gelling, but they're not there yet.
12:51Good.
12:51All right, so we got the grits.
12:53We got the green sauce.
12:55Okay.
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?
13:03Wait, I don't...
13:03You see grits?
13:04I see something...
13:05Purple grits?
13:06They're going to be...
13:06I see something purple.
13:08I seriously thought it was black beans.
13:11And Kim makes a biscuit tortilla.
13:13So that is the beginnings of a biscuit.
13:15Yeah.
13:16So I'm really just going to make a biscuit.
13:18Okay.
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.
13:24Somebody 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.
13:28Uh-huh.
13:30So the fact that you're compressing it.
13:31Woo!
13:32What you think about crab?
13:33I thought I was inventing that.
13:34It's going to be great.
13:36Where are y'all from?
13:36We're from Thibodeau.
13:38We live on Bayou Lafourche.
13:39Lovely.
13:40And so we have a little Barbie Bayou Dream House boat.
13:44And we can catch crabs right in our backyard.
13:46So now who's the better cook?
13:49Okay.
13:49Okay, I love that you guys know that.
13:52And I love you pointed at yourself.
13:53Exactly.
13:54I'm the sous chef.
13:56I'm the dishwasher.
13:57I'm the sous chef.
13:59And I pour wine.
14:01Somebody's got to do it.
14:05Your 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.
14:13I'm going to go fry some chicken.
14:15Okay, go ahead.
14:1615 minutes left.
14:17At this point, we are scrambling.
14:19You only got one chance to, you know, get it together.
14:22We don't want to let people back home see us.
14:26Yeah.
14:26Not do it right.
14:27I don't want Wanda's chicken.
14:30People won't want to eat with me anymore, will they?
14:32Yeah.
14:34So what do we have back here with the chicken and waffle?
14:36Fried chicken is all in the batter.
14:38The marinade with the flour is that season.
14:41And 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.
14:50Southern portion sizes there too.
14:52Yeah, it looks amazing.
14:53Yay.
14:54I'm telling you, my chicken was pretty.
14:55I was proud of it.
14:58My God, thank you.
14:59Lord, look at here.
15:03Oh my gosh.
15:04They fried that chicken already.
15:05Yeah, that chicken looks great over there.
15:08Feels good.
15:10It's hot.
15:13I think grandma would be proud.
15:15Yeah, she would.
15:16Five minutes.
15:18Get another plate, Kelsey.
15:19Just spread that, yep, down the middle.
15:21Yep, like that.
15:22Okay, perfect.
15:23All right, I got it.
15:24It's time to crack the eggs in.
15:25Put them both in, one at a time, one at a time.
15:29All right, eggs are drowning.
15:31Oh, I'm sweating.
15:35I feel good about that.
15:36I've never seen the compressed biscuit, have you?
15:38Because this is something new for me that I'm excited to try.
15:40No, I'm a fluffy biscuit guy.
15:42I don't do compressed, but I'm anxious to see it, to taste it.
15:48I'm gonna make a sauce.
15:49Okay.
15:49Spicy 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.
16:12Ooh, that's got some fire to it.
16:14Yeah.
16:14One minute.
16:15Woo!
16:17Try to make it look tall.
16:19Okay.
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 got to go home.
16:32But I think that they're really going to enjoy this balance of flavors that we got going on.
16:36I 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.
16:53I'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.
17:04Chicken 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'm taking 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.
17:36Wow.
17:45The taste is off the chain.
17:48That etouffee sauce is shining.
17:51There's flavor all throughout there.
17:53Good.
17:54The texture of the egg is just perfect.
17:58That blue cheese, it hits you first.
18:01Then 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.
18:19Oh, I'm so impressed.
18:21I know.
18:21You did great.
18:23You did great.
18:24Kim and Allison, wow.
18:27Please tell us about your brunch.
18:29So this is, uh, we call it the Mardi Gras Drowned Eggs.
18:33So you have purple grits, salsa verde, poached egg, praline bacon, and a biscuit tortilla.
18:41I have to say this is a beautifully presented idea.
18:46I love the kerosene pot. The purple grits, very creative for the Mardi Gras colors coming around.
18:52Well, I'm going to go ahead and start with the biscuit because, you know, I'm going to dip all in the sauce.
18:56That's what I like to use it for.
18:57Get in here.
18:58Get in there and solve it up.
18:59A little bite of everything.
19:04Did 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.
19:13What you've done is taken the thinking out of it for me,
19:16and I can eat this entire thing because it's pressed out all the extras.
19:20Very delicious.
19:21Yes.
19:22You have to taste it.
19:25You see what I mean?
19:27Okay.
19:27Now you understand why I'm a crispy crispy.
19:28Okay, okay.
19:30I'm coming to the compressed biscuit to be a believer.
19:32Okay, all right.
19:33I like this.
19:34And I love the char on it.
19:35That gives it just a depth of flavor.
19:38I think I'm there on this dish.
19:40Okay.
19:40This is great.
19:41All right.
19:42The salsa verde.
19:43Maybe just a little bit too much water.
19:45It's still a little runny.
19:46Okay.
19:47We want to make sure that water is cooked out and reduced.
19:50Gotcha.
19:50I 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.
19:58Would love to have a little more pepper.
20:00I love white pepper in my grits.
20:02A little salt.
20:03But that cheesiness, I get that.
20:05Grit and a cheese, you can never go wrong.
20:07Dylan and Wanda, tell us about these chicken and waffles.
20:13Today we have fried chicken and waffles with a spicy honey garlic sauce.
20:18This is a staple for brunches.
20:21This 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,
20:30but I know there's some heat in here as well.
20:32Yes.
20:32Now, when you say heat, is it like a heat or is it a heat?
20:36It's more honey and butter than anything.
20:38OK.
20:38OK.
20:39What, you want to dive in?
20:40I'm going to test that sauce.
20:42Absolutely.
20:42I don't want it to be too aggressive with me.
20:44So let me just say hello first.
20:46Hello.
20:50Yeah, I'm going to, I got to be careful with that bad boy.
20:55I love the balance, but you're right.
20:56There's some heat in this sauce.
20:58All right.
21:02Come on now.
21:07Mmm!
21:10Yeah.
21:11The flavor that you're getting on that chicken,
21:14the depth of crisp, the texture, the outside is crunchy.
21:18And we're working with chicken breast here,
21:20so it can tend to dry out.
21:21But you cooked it perfect.
21:22It's still juicy.
21:25These flavors are so perfectly done.
21:29The waffle, to me, is delicious.
21:33But it is not fluffy.
21:35I saw you whipped in some of those egg whites.
21:38I want it to get a little more height.
21:40I'm sure you want it to get a little more height.
21:42The spice on the sauce is the one thing that I'm going to ding you on.
21:47Yeah.
21:47Always assume that they're going to be some light weights.
21:49You got to be mindful, because you don't want to overpower
21:53the flavor that you have on this chicken.
21:54OK.
21:55Ooh.
21:57This is going to be.
21:58Y'all are making it too hard today.
21:59Yeah, yeah, yeah, hold on.
22:00Hold on.
22:07Dishes like the ones y'all made makes me want to have brunch every day.
22:10Great job, guys.
22:12It was hard to pick a winner.
22:14But ultimately, the best brunch was made by...
22:22Wanda and Dylan.
22:23Oh, my God.
22:30Congratulations.
22:32You've won an advantage that will come into play later.
22:36So that leaves us with Kim and Allison and Bert 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.
22:47And your compressed biscuit was right on the money.
22:53Mmm.
22:54But the salsa verde was too thin,
22:57and the cheesy grits needed a little more seasoning.
23:01Bert and Kelsey, your crawfish etouffee omelet
23:04was the south on the plate.
23:06However, blue cheese is a flavor bomb,
23:08and it ended up dominating that whole dish.
23:11Mm.
23:13The team that's heading home is...
23:19Kim and Allison.
23:21I'm a little bummed,
23:22but it was definitely an experience of a lifetime.
23:24Let's have it out.
23:26Let's have it out.
23:27Thank you for some love.
23:29Octavia Spencer loved our biscuit tortillas.
23:32So that's a win.
23:33Thanks, everybody.
23:34You got to 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!
23:46Yes!
23:47Okay.
23:48The easy part's over.
23:49Now it's getting tough.
23:50I 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 100 most powerful women in the world.
24:07But her friends, we all just call her...
24:11Reese.
24:12Please welcome Reese Witherspoon, my dear friend.
24:16Oh, my God!
24:17Oh, my God!
24:18Oh, my God!
24:19Oh, my God!
24:24Maybe I should bend and snap.
24:25You can't bend and snap!
24:26No, I can't. I can't.
24:28Oh, wow.
24:29Reese, tell us about some of the dishes your family,
24:31used to make growing up in Tennessee.
24:33Oh, my gosh.
24:34Okay, my grandma cooked every Sunday, and it was a big feast.
24:38Two of her really big specialties were chicken pot pie and chili pie.
24:44And that was kind of her go-to on weeknights when the kids were over,
24:47and she was helping us with our homework.
24:49Sounds good.
24:49So, teams, Reese's childhood favorites are going to be the inspirations for your final challenge.
24:56We want you to give us your interpretation of either cornbread chili pie or chicken pot pie.
25:02Okay, cool, cool.
25:04Wanda and Dylan, since you came up with the best dish in the last round, you get to pick first.
25:10Which of those savory pies is calling your name?
25:14I don't know how much you did.
25:16Chicken pot pie.
25:17Do you think it's some nostalgia for this?
25:18You can make a lot of mistakes with chili, and then just cover it with cornbread.
25:24Yep, 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 in an hour.
25:32So, cornbread chili pie, it'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, you've got 60 minutes to give us your family's take on a Witherspoon family favorite.
25:50Oh, my.
25:50No pressure.
25:51Reese, you want to help us get started?
25:52Yeah.
25:53What do I do?
25:58Good luck, teams.
25:59We're going to all do this together.
26:01Let's get cooking!
26:04Woo!
26:05I'm going to touch the oven real quick, and you get the coles.
26:10I'm going to cut this bacon up real quick.
26:12I promised myself I wasn't going to cry on this show.
26:15Well, I cried a little bit when Reese came out, but 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.
26:26Oh.
26:28That's the beauty of the South.
26:30Southern cooking has its own flavor, its own culture from state to state.
26:34We have all these different perspectives in this kitchen right now, and watching how the families
26:40work together in the kitchen.
26:41I love that, you know, I have six siblings, right?
26:44I was next to the youngest, so I didn't have to cook, but I was always in the kitchen when my mom and
26:48siblings were cooking.
26:49And a little bit.
26:50It's just some of my favorite memories of my childhood, and that's one of my reasons for doing
26:55this show.
26:56Wanda and Dylan are from Georgia, and 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.
27:07I'm going to put some oil in the pot.
27:08Okay.
27:09We make chili a lot at home, you know, and then that cornbread.
27:13I mean, all of us learned how to make cornbread when we grew up, right?
27:16My 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 to kind of add a little twist is some jalapeno and some cheddar.
27:27Yeah, it would be almost humiliating for a Southerner to make bad cornbread.
27:33I wonder what they're doing over there.
27:34I don't know.
27:35Chicken pot pie, it's one of her favorites.
27:38I don't want to let her down.
27:39Hopefully, Reese's Tennessee tongue will love this Cajun dish.
27:42Yeah.
27:44Listen, I'm a little worried about this.
27:45I am worried too.
27:46Chili takes so long to just develop a really nice flavor, you 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 a little bit more of a flavor than beef.
28:00And so immediately we're thinking bison.
28:03Looking good.
28:04I like the idea that you can bring new people in your family and share these recipes.
28:08And create togetherness.
28:10I look forward to having children who are not my own help me cook.
28:16I think I'm almost done with all the prep over here.
28:18So then I'm going to work on the pastry next.
28:19Yeah, work on the pastry.
28:20Smells good, girl.
28:22All right, Birdie Kelsey.
28:23Get your tongue ready.
28:24Tell us what you're doing with this chicken pot pie.
28:26We are making a little bit of a different type of pot pie.
28:30We're actually using portobello mushrooms and a lot of green onions.
28:35So it's kind of more of a chicken stew.
28:38But we're using puff pastry.
28:39I always cut the circles too big because they bake down.
28:42Well, this is puffed.
28:43It's going to puff up.
28:44But that's going to puff on the top.
28:46We got to get the bottom cooked first, though.
28:48Otherwise, it's going to taste like dough.
28:49And we don't want that.
28:50You're right, you're right.
28:51Okay.
28:52We want that flaky underneath.
28:53Oh, that's so smart.
28:54I only put the flaky on top.
28:57What I love that you started browning the chicken.
29:00And I call that flavor in the oil.
29:02All the flavor is still there.
29:03Then you added the flour.
29:04You're building the roux.
29:05You're making that nutty, dark, rich, peanut butter flavor for us.
29:08Some people bake that chicken, and that just ain't legal.
29:11Yeah, you know what I'm saying?
29:12You're letting the flavor go.
29:13Because you're scraping up the 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 is a cook.
29:20Well, three of us are cooks right here.
29:22Oh, I'm pregnant.
29:23Aw, she got a little baby cook.
29:25Yes, 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 for the three of you.
29:33Yes.
29:34This is amazing.
29:35We've been pinching ourselves all day.
29:37Yes.
29:37I grew up in Lucha, Louisiana.
29:39Do you know how small that is?
29:40And I mean, here I am with Reese Rizzo's home,
29:43and Octavia, and Duck.
29:45I mean, come on.
29:47In my lifetime, did I ever think this was going to happen?
29:49No.
29:50I'm going to add the beans.
29:56OK.
29:56And just a little bit more spice.
29:58Yeah, we got to really watch the spice.
30:00I'm not really worried, because 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 about what they
30:08use 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.
30:14I personally think that a kind of definitive ingredient
30:17in chili is cumin.
30:18If you don't have cumin, it'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, I can remember it.
30:24Yep.
30:24I started making dinner for my family, and it just kind of took off from there.
30:28Can you teach my children how to cook?
30:30I mean, get with me, you know?
30:31You have cumin in there, and the chili powder, and the cayenne pepper.
30:36What's bringing that heat?
30:37It's just regular red chili powder with cinnamon and jalapeno.
30:40Yeah.
30:41Do you think that was a good idea, that jalapeno Reese?
30:43Sometimes I get that shock from a jalapeno.
30:45Yeah, me too.
30:46Me too.
30:47It's like this.
30:51We think what's really going to get in there, as opposed to the spice, is that pork.
30:56We put some bacon in there. Bacon just coats everything real nice. It has a real nice fat.
31:02We're using bison because it just adds a little twist to the usual beef, I think. Kind of gangy
31:08flavor. I think that's going to play well with the pork.
31:10Okay.
31:11What would it mean for you to win the whole competition, the $10,000?
31:14Oh, gosh.
31:15You know, it would be a huge honor, but just to know that you think our food is worthy.
31:22You know, oh, my gosh. We're going to learn all these recipes, and then we're just going to be
31:27cooking with gas. I mean, we're going to be, our vacations are going to be going off.
31:30I'm going to be in there washing dishes while you are whipping up.
31:36Okay, let's see. Oh, no. They're not brown yet. They're falling down.
31:4220 minutes. They're kind of falling in, and I'm not liking it. I'm feeling a little bit
31:50defeated looking at our puff pastry. They're not sticking to the sides. They're not browning like
31:54we want them to brown. They're not getting crispy. We don't have a lot of time to get this done.
31:58I don't know what to do. I don't know what to do.
32:01This is turning into a disaster, honestly. I'm stressed for them.
32:06I say we just take them out, just put it on the top.
32:08And not have it at the bottom? Not have it at the bottom.
32:10Okay, scratch that idea. It's called pivoting.
32:13Here. Right? Yeah, take them out.
32:14You need like a fork or something.
32:15So basically the pastry is not working as a pie crust. So what we're going to do
32:22is put the filling and then cover it with the pie crust on top. So it'll look like a pie.
32:28Reese said that she only puts it on the top anyway.
32:30Yes. So we're just going to have to improvise.
32:34Failure is the mother of invention.
32:35It's got a lot of heat to it. Oh, no.
32:45We can balance that out with some sugar. Sugar.
32:47Yep.
32:48It should bring some of the heat down and make it a little bit less hot.
32:53Yeah, that's a good idea. I keep going heavy with that heat.
32:55We got to let out the heat.
32:56No more of that, no more. No more, no more, no more, no more.
32:5915 minutes left.
33:01We're running out of time.
33:02Octavia, it's like you and I are in an action movie.
33:05We're like, we're running out of time.
33:07Please, Mr. President, please.
33:09We're nervous.
33:10What do you mean? I am the president.
33:11Hold on.
33:12You know what?
33:13Let me have that back.
33:16It's really good.
33:18Okay. This is ready.
33:19Okay.
33:19You 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.
33:24You guys, I think Bert and Kelsey are in trouble.
33:27They didn't leave enough time for error.
33:29And that error might have put them behind.
33:3115 minutes isn't enough to cook a pot pack.
33:33It's going to be close.
33:35They better hope that dough is going to come good.
33:37Oh, Lord.
33:40I hope this isn't too hot.
33:44I like it.
33:45I mean, it's good, but it's got a little heat to it.
33:47It's got a little bite to the back end of it.
33:50No?
33:51It is spicy.
33:51I don't know if we can get away from it now.
33:53I'm sorry.
33:53It's okay. It's okay.
33:54We'll put a little more sugar in it.
33:55My grandmother put sugar in everything.
33:57We've got to throw a lime in there.
33:58Oh, yeah, yeah, yeah, yeah.
33:59That'll help too with some of the heat.
34:01Yeah.
34:01Yep, yep, yep, yep.
34:02Maybe the cornbread will take some of the heat down.
34:04I think so.
34:05There's even going to be some 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 about that chili.
34:12I'm not a big spicy.
34:14We'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 fantastic.
34:22You just need five.
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 in the oven.
34:30It's not browning.
34:32Yeah.
34:33I'm worried.
34:35I don't want anything half cooked.
34:37This is going to be done right as the bell goes off.
34:42Should we broil a minute just to get it brown?
34:44And this is where you get to the last minutes.
34:47Maybe the broil becomes a friend just to get that coloration on.
34:50Well, shouldn't the broil always be your friend?
34:52This is the Hail Mary type.
34:54They better hurry.
34:55One minute.
34:56We've got to take it out.
34:58It's OK.
34:59We needed five more minutes for 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, but putting that cream
35:09right on top of that hot cornbread, you're going to get milk.
35:13By the time it gets to us, it's going to be soup.
35:17Oh, my gosh.
35:18The creme fraiche is melting.
35:20I'm going to wipe it off, and hopefully everything's going to stay OK.
35:24Oh, gosh.
35:24I'm making a mess.
35:26Five, four, three, two, one.
35:31That's it.
35:32Holy my goodness.
35:35I don't think that this is our best work.
35:36The edges are cooked.
35:38Let's hope that the deliciousness underneath that uncooked dough is going to save us.
35:44A little bit.
35:44A little bit.
35:45Right.
35:45Yeah.
35:45Maybe just a little bit.
35:49Hey.
35:49How are you doing?
35:50Hi.
35:53Cajun chicken pot pie.
35:54OK.
35:55Here we go.
35:56You're welcome.
36:01So we made a Cajun version of a chicken pot pie.
36:05I hope you enjoy.
36:09Watching you guys cook it made me hungry.
36:12Good.
36:13I love the idea of the individual gorgeous little pots.
36:16Yeah.
36:17Yeah.
36:17I think it looks beautiful.
36:18It smells delicious.
36:20I was noticing the crust, because I'm used to it going over the edges.
36:24Yes.
36:24Yes.
36:25I think the puff pastry, you have to cut it way too big.
36:28Way too big.
36:28That's right.
36:29But I've struggled with that, too, where when you cut it too small, it shrinks.
36:33It shrunk in the pot.
36:34Right.
36:35But I'm really excited to taste this sort of twist you have on it.
36:38Mm-hmm.
36:39Let's dig in.
36:42I love the roux.
36:50I love the smokiness.
36:51I love the caramelization of those red onions.
36:54Yeah.
36:54It would have been great just to have a little bit more sweetness from like a carrot or a pea.
37:00But what you have here is quite tasty.
37:03Okay.
37:04Good.
37:05I do think the chicken is really well cooked.
37:07It could have been dry.
37:08And you know, there's nothing worse.
37:09Yeah.
37:09The flavors underneath, they're there.
37:13The problem is just getting that texture and the chewiness of the dough.
37:18Thyme in the oven.
37:19Yeah.
37:20Thyme in the oven.
37:20Definitely played a factor.
37:21But the taste underneath that is amazing.
37:25Good.
37:26Thank you so much.
37:27It tastes delicious.
37:29The puff pastry not being cooked was really, you know, a downer.
37:33I mean, nobody wants to eat raw dough, right?
37:37Hello, hello, hello.
37:38Hi.
37:40Thank you so much.
37:45Wanda and Dylan, why don't you tell us about your dish?
37:48So what you have is a three bean bison chili with a cheddar cornbread topping and creme
37:55fraiche on the side.
37:56I think it looks delicious.
37:58It makes me so happy.
37:59It reminds me of my grandmother's.
38:00I really like that you got a nice color on the top.
38:06I love the individual skillets.
38:08They just add such a nice little rustic feel.
38:12I would have spent a little more time plating this.
38:16It's in a black bowl.
38:17It's running up to sides.
38:18This feels like an afterthought.
38:21I would have left that off.
38:22Well, let's dig in.
38:23All right.
38:25Are we going with a fork or a spoon?
38:26I don't know.
38:27I might stay with a spoon.
38:28I'm going to stay with a spoon.
38:29I suggest a spoon.
38:30You got a bigger?
38:33I don't think I've ever eaten bison in my whole life.
38:35I know.
38:36When you said bison, I'm like, as in buffalo?
38:37Buffalo.
38:38Hello.
38:47Mmm.
38:48Cornbread, it certainly hits you.
38:49I get the cheddarness of the cornbread, but then I dive into the chili.
38:53A lot of spices there.
38:54Taste a little cumin.
38:55Not too spicy for me.
38:56I know you were worried about that.
38:58Yes.
38:58And it's not too spicy for me.
39:00So thank you for backing off of that heat.
39:02Yes, ma'am.
39:03You're welcome.
39:03I was worried about the tomatoes, because I don't like big, chunky, undercooked tomatoes,
39:08but they really cook down nicely.
39:11And I've never tasted bison, but it's delicious.
39:13It is.
39:14It's nice, tender.
39:16You know, getting the fat and the smokiness of that bacon that's helping that bison.
39:21I think my only negative is the ratio of cornbread to the chili.
39:26Mm-hmm.
39:26I think there's too much cornbread in the center.
39:29It kind of pushed all the chili to the edges.
39:31So I think if you'd filled it a little higher with the chili, it would have made a nice little dome shape.
39:37But the taste of the cornbread is delicious.
39:39It's really delicious.
39:40It tastes really fresh and homemade.
39:42Yeah.
39:42You can taste the love in there.
39:45Thank you, guys.
39:52Battle of the Tops.
39:54Dough problems today.
39:56Dough money, dough problems.
39:58What? Dough money, dough problems.
40:00I don't know.
40:00Dough money, dough.
40:01Dough money, dough.
40:10Teams, you showed a lot of range today, from amazing brunch dishes to down-home savory pies.
40:16It's amazing.
40:17It's been great.
40:17It's been great.
40:18Great day.
40:19Marisa, it was such a pleasure having you here in our kitchen today.
40:22I just want to say it's been so lovely to see you guys work so well together.
40:27Food is about love and friendship and family.
40:29So thank you for making these beautiful meals for us.
40:34Wanda and Dylan, we all agreed that your cornbread was delicious.
40:38And your chili had all the right notes.
40:40But we wanted more of that chili.
40:42The pie topper was crazy thick, y'all.
40:46Bert and Kelsey, your Cajun chicken pot pie was super hearty.
40:50We loved the tender chicken, the smoky roux, and those earthy mushrooms.
40:55But your topper didn't cover the whole pie.
40:57Mm-hmm.
40:58And the bake on the crust was pretty blonde.
41:00Mm-hmm.
41:01And this was a hard decision.
41:03I know.
41:04It was a hard decision.
41:04I know.
41:04It was hard.
41:05It was very hard.
41:05It was so delicious.
41:07The team that's taking home $10,000 is...
41:14Wanda and Dylan.
41:15Oh!
41:15Oh, my God!
41:17Oh, my God!
41:17Oh, my God!
41:19We won!
41:20It's so crazy.
41:21It's wild.
41:22I never would have thought.
41:23Yeah, like, never.
41:24Not in a million years.
41:25Never.
41:25Oh, my gosh.
41:26William's going to be ecstatic.
41:27Going to be super impressed.
41:31Mm-hmm.
41:31Congratulations!
41:32Thank you, William!
41:34We didn't win, but they deserved it, absolutely.
41:38Thank you so much for sharing your families with us.
41:41It's been really a once-in-a-lifetime experience for us, and it's love.
41:45I mean, food is love to us.
41:47It really is.
41:48Well, y'all already hugged it out with them, so we're going to come on.
41:51I'm so glad we get to hug your family!
41:54I think what's next is bragging rights?
41:56No.
41:58This was so fun.
41:59It was so delicious.
Recommended
43:53
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Up next
51:32
41:33
43:20
3:25:44
54:44
41:31
46:16
50:30
48:16