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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 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.
00:34Oh, 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!
01:15Hey!
01:16Oh, my gosh.
01:17Come here.
01:19I'm so excited.
01:20Welcome.
01:21Hi.
01:23I cannot believe we are sitting in the same room
01:26as Octavia Spencer.
01:28How y'all doing?
01:29Good.
01:30Great.
01:31I did an essay over her when I was in beauty school
01:33because she played Madam C.J. Walker.
01:35It's got us nervous, and it's amazing.
01:37I don't know if y'all know, but I grew up in the South,
01:40and I love coming back whenever I can for my friends,
01:43family, the food.
01:45Maybe not in that order.
01:46Yeah.
01:47Today, you'll be representing your families and showing the world
01:52why Southern food is the best.
01:55And your judges will be me and a member of the first family
01:59of Southern cuisine, Chef Dook Chase.
02:01Wow.
02:02Just to give you a little extra motivation,
02:04the winning team will go home with $10,000.
02:07Oh, I knew you'd like that one.
02:12So let's get to your first challenge.
02:15When I hear the word Southern comfort,
02:17I think of buttery biscuits.
02:20And I can see that biscuit in my mind as fluffy as a cloud
02:23and as golden as a sunset.
02:26So your first challenge is to whip up your family's
02:29best Southern biscuit meal.
02:32We have biscuits and gravy, a biscuit casserole,
02:35a chicken pot pie with a biscuit, biscuit sloppy joe.
02:38OK, OK, Forrest, we get it, we get it, we get it.
02:41I've been cooking biscuits since I was six years old,
02:44so I'm confident.
02:45You confident, Chef?
02:46Yeah, I'm very confident.
02:47Yeah, we confident.
02:49Now over there is our farmer's market.
02:52Think of it as your open air pantry.
02:54Dook, anything else we need to tell them?
02:56Oh, certainly.
02:57We've got to put some heat on you all.
02:58You have 60 minutes for this challenge.
03:01And after it's over, one team will be going home.
03:04Mmm.
03:05But worry about that later, because right now,
03:09it's time to get cooking.
03:10Let's go, let's go, let's go.
03:11OK.
03:13Here's the basket.
03:15We need that one.
03:16We got to strategize.
03:18What are we making?
03:19Oh, I don't know.
03:20This is my Mamaw Gail.
03:22Almost everyone calls her Mamaw Gail.
03:24So she's the glue that holds our family together.
03:27This is one of my many grandchildren.
03:31So we are actually from a very small town in eastern Kentucky.
03:36It's just a full circle moment from going from when I was little,
03:39stirring the brownies for her before she put them in the oven,
03:42to now we're on a cooking show trying to win $10,000.
03:48Some heirloom and perfect.
03:51This is my sister, Rachel, and we're only 11 months apart, Irish twins.
03:57As kids, we shared a room for 13 years.
04:01We were best friends, but at the same time, there were times when we fought like cats and dogs.
04:05Yes, I've always had a love for food and cooking in the kitchen.
04:09So I will be head chef, Rachel will be sous chef, and she's totally OK with that.
04:15She'll basically get to boss me around.
04:17Even though I'm the younger sister.
04:19For the first time in her life.
04:20I get to boss around my older sister for once.
04:22We started out as best friends maybe about 26 years ago, and she became my sister-in-law.
04:35Yes.
04:35We just clicked, you know, like real sisters.
04:38Yeah.
04:38We do everything together.
04:40We get our hair done together.
04:41We get our nails done together.
04:43We go on vacation together.
04:45We shop together.
04:46And we are throwing down in the kitchen at least three times a week, you know.
04:52Let's go, let's go.
04:53Oh my god.
04:54Look how pretty it is in here.
04:56It's nothing like Mamaw's Kitchen at home.
04:59Mamaw has a single wide trailer.
05:00This is either going to help us in the competition,
05:03or this is going to hurt us.
05:04Because we're not used to all this fancy equipment.
05:07Biscuits are in our jeans.
05:08Yeah.
05:08Apple, Mama, Nana.
05:10We're making a buttermilk biscuit like Nana does it, layered with a lot of butter.
05:16We can't really go wrong if we use those recipes.
05:18That's right.
05:19I was saying always, did the folds for the layers.
05:22Yeah.
05:22How many folds do you typically do?
05:24I do like about four or five.
05:26So you just do like a little envelope.
05:27Yeah.
05:28Then you bring it back together.
05:29Haley.
05:30Right on.
05:31Rachel.
05:32What an honor.
05:33Hi.
05:33Good to meet y'all.
05:35We are psyched, and I'm excited to see what y'all are doing.
05:38Our Nana always did a big southern breakfast.
05:40We're going to take elements of the country breakfast, a soft scrambled egg,
05:44a super crispy bacon, and then we're going to load it up over really tall buttermilk biscuits.
05:49Tell me a little bit about the biscuit recipe.
05:52Yeah, so our great-grandmother always made biscuits for the family.
05:55It's a really simple recipe.
05:56Flour, baking powder, buttermilk, high quality like either Irish or European butter.
06:01Mmm.
06:02Our Nana is known for tomato gravy.
06:04Oh.
06:05And so we're going to make her tomato gravy.
06:07We're kind of working on a roux over here.
06:10I'm like, I can't stop moving the gravy.
06:11Yeah, yeah.
06:12I don't want it to burn.
06:14They're looking good though.
06:16Everything looks good.
06:17It's a classic like brown gravy.
06:19It truly is the best thing over a biscuit.
06:21Ah, okay.
06:23What were you like growing up?
06:24Were you both in the kitchen helping?
06:26I was always in the kitchen from when I can stand on a little
06:29bucket by my Nana, my grandmother, my mom's.
06:31This is a little out of my comfort zone.
06:34And she said, we can do it together.
06:36Andre, our fam, you know?
06:38Aw.
06:39Well, I'm very interested in something, Chef.
06:41Yes.
06:42When I put my eggs in the skillet, they're cooked in like 30 seconds.
06:45Low and slow, baby.
06:46Low and slow.
06:47Okay, okay.
06:48When you go low and slow, main thing that you don't want to do is you don't want to overcook it.
06:52Even when you like put the eggs on your plate, they're still going to continue to cook on top of each other.
06:57Okay, I am excited to see, ladies.
07:00I hope they enjoy my mama's biscuits.
07:02I know they will.
07:03So we got to get these biscuits right, huh?
07:05Yes, we do.
07:07We cook a lot of, as you would call it, soul food cooking.
07:10And so cooking together, you know, you cook it with love.
07:13We listen to music and cook and just have fun.
07:17I'm the only child.
07:18And so I, of course, didn't have any sisters and brothers.
07:22But God gave me a sister.
07:24Don't make me cry.
07:25God gave me a sister.
07:26A sister that I never had.
07:29And it's just unbelievable how you can love a person that's not blood related to you like that.
07:36Oh, yeah.
07:37Hi, Mama T.
07:38Hello, hello, Mama T. How are you all doing today?
07:41We're making biscuits.
07:43I'm going to make my special Mama T grits.
07:46We, you know, cook the grits until creamy.
07:49We add rolled sausage.
07:52We cook about a half a pound of shrimp.
07:54Uh-oh.
07:55I make my special salmon croquettes.
07:58Oh.
07:58Oh.
08:00This sounds like a Sunday breakfast.
08:03Yes.
08:03Talk to me a little bit about what's in the salmon croquette.
08:07You put the bell pepper and then onions enhance the flavors.
08:10And do you bread it with a little bread crumbs?
08:12No, with a little flour.
08:13A little flour.
08:14OK.
08:14Hey, OK, y'all ain't coming to play with us today.
08:18In that biscuit recipe, I saw the biscuits go in the oven.
08:21And I see some buttermilk out here on the table.
08:23Any salt, any sugar?
08:25Sugar.
08:25Sugar.
08:26OK, see, I'm seeing, she just poured stuff.
08:29That's measuring by the eyes.
08:30OK, well, my eyes can't measure.
08:32I don't even use a measuring cup.
08:35This is how my sisters used to work with my mom in the kitchen.
08:38Yes.
08:38And I would be, like, right over, like, looking.
08:41So it's kind of, this is warming my heart a little bit.
08:44This is down home in the kitchen cooking right here.
08:47I love it.
08:48I love it.
08:48If I were home, I would go stick my head
08:51in that sausage and take a bite, but I'm not home,
08:53and I don't want you to hit me with a wooden spoon.
08:58Oh, I got whole milk.
09:01That's OK.
09:02Um, 2%.
09:05To get to do this with Ethan, it's very special,
09:07because he's special.
09:10I was about to ask if he needed a measuring cup.
09:12Calm down.
09:13Calm down.
09:14I'm running.
09:15When he gets excited, you know it.
09:17I can't help it.
09:18It's not a, it's, it's not an act or anything,
09:21because he gets so excited.
09:22Sometimes he gets me tickled at him.
09:24I can't help my life.
09:25Well, hello, hello.
09:27Hello, hello.
09:28Oh, what do we have here?
09:31We're going to make biscuits and we're going to make goulash.
09:33Yeah, walk me through the process.
09:35Is that a secret recipe?
09:37I make a lot of biscuits.
09:39A lot of people use buttermilk, but now I don't.
09:41I use 2% milk.
09:42I don't roll them out.
09:44I just dip them out in the skillet.
09:45But mom always done it like that.
09:47She says it's just quicker and easier.
09:48That's the way I do it.
09:49I am impressed, and that might be something I can do.
09:52This might be the thing you teach me.
09:53If you ask for the secret ingredient,
09:55I would have said simplicity, because it's so simple to do.
09:59We started a TikTok for Mamaw, and then overnight,
10:02she was 70,000 views.
10:04Oh, viral.
10:06See how pretty they are?
10:07And not near as much work as you, when you do them, I don't think.
10:12These biscuits have over 10 million views.
10:14That's some world-famous biscuits right here.
10:15I need to lay next to the biscuits.
10:17She has over 340,000 followers now, and they all call her her Mamaw.
10:22I have to share her now.
10:23She's not just my Mamaw.
10:24She's the world's Mamaw.
10:26Okay, well, I need to come talk to you about my TikTok.
10:29Absolutely.
10:30He's doing all that, so I got to call him my granager.
10:34That's my title now.
10:35Grandager.
10:36That's his title.
10:37I'm a grandson, but I'm also a manager.
10:40Let's get started on the goulash.
10:41Walk me through some of the seasonings, Danny.
10:44Pepper, tomato paste, ground beef, macaronis.
10:47Really, this is just a hearty meal that fills your belly.
10:50Where did you learn to cook?
10:52My mom.
10:54Oh.
10:54That's my lawyer.
10:56I love it.
10:58I called her Old Mamaw.
11:00You think Old Mamaw would have let you put on TikTok and bring on a TV show?
11:05No.
11:05You want to give up that recipe.
11:07Exactly.
11:08Do you cook for a lot of people?
11:10Every Sunday, I cook for about 25 or 30.
11:12Awesome.
11:13Oh.
11:14Cooking with a grandmother, that's just a whole different element that I grew up with.
11:19Certainly, you are doing it right now.
11:21I'm blessed beyond measure for one to even have her as a mamaw.
11:25We couldn't do anything without this one right here.
11:27I'm not kidding.
11:28You exaggerate a little bit.
11:29I'm not exaggerating.
11:31It's tangy.
11:33Only 30 minutes left.
11:34Time is a ticking.
11:37Perfect.
11:38Okay, so this needs a little bit of salt and pepper.
11:41Salt at the end, always.
11:44We'll be out on the biscuits.
11:45You want to check them?
11:46Oh, they look good now.
11:48This is going to be interesting to see, one, how the biscuits come out, and two, how the flavors come out.
11:52They're all very different.
11:54They're getting there.
11:55Okay.
11:56One thing to note that I am worried about over here is on our mama T's table is the temperature of that oven.
12:02They were at a 350.
12:04And what should it be?
12:05I think it has to be about 415 to 425.
12:08I'm at a higher temperature.
12:10It rises, keeps the moisture, and they get the crispy edge.
12:13We're going to find out pretty soon.
12:14I want these biscuits to be good done on the inside.
12:18Okay.
12:19I'm feeling a little pressure.
12:21The challenging part is just to make sure that my biscuits don't overcook.
12:26I'm a little nervous.
12:30Later.
12:30What we're going to do now is add one more family to the kitchen.
12:35Please welcome television icon Al Roker and his daughter Lila.
12:41Oh, hello.
12:41Wow.
12:42Wow.
12:43I'm so excited.
12:44Hello.
12:46Wow.
12:47I'm just going to check them out.
12:48Okay.
12:51So I'm going to have to put the biscuits on broil.
12:57So it's on broil.
12:59I'm going to sit here and watch it and make sure that these don't burn yet.
13:03When you put biscuits under the broiler, you can't turn your back.
13:07You have to kind of be right there.
13:08You can go ahead and start frying your salmon.
13:14Ethan, Meemaw.
13:15What are y'all making?
13:16So goulash.
13:17Goulash and biscuits.
13:18Our Nana made goulash.
13:20She called it fill up because it would fill up all her kids.
13:22That makes so much sense.
13:24That might be what I'll start calling it.
13:26They're so close.
13:29Doing a little more egg wash on the top.
13:30Walking into Nana's like on a Saturday morning, you just instantly be hit with all kinds of breakfast.
13:37With food and family, 100 family members and 100 biscuits.
13:40So when we both put the tomato sauce in, how much do we put in this?
13:46I don't know.
13:48You know me.
13:49I don't measure nothing, honey.
13:50Dab of this.
13:51Dab of that.
13:52Got it.
13:53A lot of your recipes are just simple.
13:55Simple.
13:55It's like, I mean, growing up, Meemaw's family didn't have much of an income.
14:00So they did what they could.
14:01They made food with what they had in the kitchen.
14:03If they just had flour, milk, and butter, they made some biscuits and they were delicious.
14:07Ooh, those look good, Meemaw.
14:10Here.
14:14You come with the right time.
14:15We're buttering the biscuits.
14:17Oh, shit.
14:18Putting a shine on it.
14:19Yeah.
14:2015 minutes.
14:21Okay.
14:22Okay.
14:22How many salmon do you have enough?
14:24Well, the grits are ready.
14:25We're waiting on the salmon.
14:26A little bit longer.
14:28Okay.
14:28All right.
14:29I was stirring.
14:30You think I need to get this a little more brown or you think it's the right?
14:34Maybe just keep that on a low simmer.
14:36I wouldn't consider myself a competitive person except in the kitchen.
14:41Okay, bacon is done.
14:43We can't lose.
14:45No pressure since this is your greatest passion in the whole wide world.
14:49What do you think our chances are of actually winning this thing?
14:52I need to check out what they're...
14:53I have no clue what they're doing over here.
14:54I need to like...
14:55Maybe we should do some snooping.
14:56Do some snooping.
14:59Those look so good.
15:00Oh, thank you.
15:02Mama T, how's it going?
15:04It's going fine.
15:05It looks so good.
15:06It looks amazing.
15:07It's going fine.
15:08I want to eat one of those.
15:08Wow.
15:11Okay, now what do you think our chances are?
15:12This is looking so good.
15:13You got the melted butter, sis?
15:15Yeah, I'm melting it now.
15:16Because these biscuits are coming out now, right now.
15:19I'm very confident, a little nervous, but confident.
15:22They should be scared of us.
15:24Yeah.
15:24We're not afraid of anything.
15:26No.
15:27I'm ready to dive in every biscuit you got out there.
15:30Yeah.
15:30Oh, honey.
15:31Ooh.
15:32Mm, ma'am, all that looks good.
15:35Ladies, how y'all doing over there?
15:36We're doing fine.
15:37How you doing over there?
15:38Same here.
15:40One minute left.
15:42One minute.
15:43Oh, my gosh.
15:46Oh, baby.
15:46That came so fast.
15:48We got this.
15:48Look, I'm really nervous now.
15:52I'm going to get some butter.
15:55I'm actually impressed with the consistency.
15:59Two oranges.
16:01Five, four, three, two, one.
16:05Step away from the biscuits.
16:07Dinner for me.
16:08Okay, we're done.
16:09All right.
16:15We did it.
16:15We literally did it.
16:16I think everything turned out exactly the way I wanted it to.
16:19The biscuit has to be the star.
16:21With anything, Mamaw's biscuit is the star.
16:23I think my chances of making it to the next round is, uh, it's pretty good.
16:32Ooh.
16:33Mamaw and Ethan, what do we have here?
16:36Goulash and the homemade biscuits.
16:39Her famous homemade biscuits.
16:40Well, let me just say, the presentation to me is stunning.
16:44The biscuits, I love that you put them out as the star of the show.
16:48Very beautifully done.
16:49I want to dig in and try it.
16:51Let's go.
16:53Mm-hmm.
17:03Mm.
17:04What I love about the biscuit, that texture is just soft, it's airy, and that really allows
17:12it to soak up this wonderful goulash.
17:14That's delicious.
17:16Mile high, soft as a cloud.
17:19Ooh.
17:20Those biscuits have been fixed for many, many grandkids.
17:22And you can see why.
17:24Yeah.
17:25One thing I think is, when we're tasting, is just really making sure when we're pairing
17:31these two, that the flavors don't overpower from here to here, right?
17:35We still want to get the magic of that beautiful biscuit recipe that you have.
17:39My one and only criticism, a little more salt in the goulash, but it's delicious.
17:47Competition is steep!
17:48All right, Mama Tee and Pamela.
17:53Yes.
17:54Tee, what do we have here?
17:55Ooh.
17:55We have salmon, my mother's recipe for her biscuits, and we have Miss Tee's grits.
18:03The biscuit is shining like a beacon on a hill, you know?
18:07It's a mini buffet for me. I just want to make sure that biscuit's gonna be the star of this buffet.
18:12I know.
18:13You want to dive in?
18:14Let's dive in.
18:14All right.
18:18Mm.
18:21I get the crunch on the biscuit.
18:23Let me taste some of these grits here.
18:26Mm.
18:28You can taste that sausage coming through.
18:30You can taste all that flavor coming through.
18:32But if I'm looking for the star of the biscuit challenge, this guy got to speak to me.
18:38Is it normally cooked at 350 when you're at home, or do you raise that temperature a little?
18:42Sometimes I go a little bit higher. It all depends.
18:45That gives that biscuit time to rise.
18:47This biscuit, I think, some of that moisture started to seep out of it.
18:50Okay.
18:51Okay.
18:52Very delicious. Very beautifully presented.
18:56Ooh!
18:56Yes, indeed.
18:57We gotta go think about some things.
18:59This is gonna be tough.
19:01Wow.
19:02Ooh!
19:03Shiny biscuits. I love it. I love it.
19:06This is a buttermilk biscuit with soft scrambled eggs and crispy bacon tucked inside,
19:11and a side of Naina's tomato gravy.
19:14Presentation? It's stunning.
19:16This is restaurant-grade beautiful.
19:18The biscuit is the star.
19:21Certainly, I mean, when you look at this biscuit, it has that elegant shine.
19:25So somebody hit it with a little butter.
19:27Then you get that bacon that's speaking to me, hopefully nice and crispy.
19:30And then this wonderful family recipe sauce.
19:33Let's try it.
19:34Let's try it out here.
19:40Mmm.
19:43Mmm.
19:46This is tomato gravy.
19:47Naina's famous.
19:51The eggs, slow and slow, they're still fluffy, so great job on that.
19:54I'm gonna talk about this biscuit, because I think you nailed it on the fluffy.
19:59It's nice and light on the bite.
20:02You're getting that texture. I'm getting that crunch that's coming through.
20:05That sauce, was it a flour rule? What's the basis here?
20:10Butter and flour.
20:11Mmm.
20:11The reason why I still get a hint of that flour taste coming through with that tomato.
20:16I'm definitely nervous. I don't think that we executed the gravy as well.
20:21I guess that was my fault, right?
20:22Yeah.
20:23I gotta say, those were some of the best biscuits I ever tasted.
20:33But there was one family that created a dish that we couldn't stop thinking about.
20:38The team that won the first challenge is...
20:46Mamaw, Gail, and Ethan.
20:47Oh my gosh!
20:48Mamaw and Ethan, you two played this really smart. You gave us the perfect biscuit.
20:56Thank you all so much.
20:57You made the biscuit the star of the show.
20:59Wow!
21:00I'm so excited!
21:02We won, Mamaw. We literally won the challenge.
21:05Don't seem real, but we're going for it.
21:07Yeah, it's like an out-of-body experience.
21:10I don't believe it.
21:11Congratulations. You've picked up an advantage for the next round, but we'll get to that soon.
21:18As you know, only one team will be moving forward. So let's talk about your dishes.
21:23Hayley and Rachel, you gave us a very pretty plate, but you didn't quite have enough time to
21:28perfect Nana's tomato gravy. Pamela and Mamaw T, there was lots of love on your plate, but the
21:34biscuit was less of a star. Unfortunately, the team that has to say goodbye is...
21:45Pamela and Mamaw T.
21:46But here's the thing. I know you can throw down, and I want to get an invitation to that buffet.
21:53We want to come to Sunday brunch.
21:54Yes, you're welcome.
21:56Yes, all the time.
21:57Let's clap it out, because we're in the South, and there we have it.
22:01This has made my day, and it's checking off my bucket list.
22:05Yes, yes.
22:06We're going to continue to cook, and it ain't no stopping us now.
22:09No.
22:09We're going to cook till the day we die.
22:11Yes, keep cooking and dancing, and listen to them.
22:13I'll probably cook for my own repairs.
22:19For making those amazing biscuits, you're in the running for some serious gravy.
22:25$10,000.
22:29What we're going to do now is add one more family to the kitchen.
22:33But don't worry, they won't be cooking.
22:38Yes, I get it.
22:40Please welcome some very good friends of mine.
22:43Television icon, Al Roker and his daughter, Lila.
22:48Well, hello.
22:49Hey!
22:52Wow.
22:52Al Roker walks through the door like America's weatherman.
22:57Thank you for that, Tiz. Great to be here.
23:00I know that cooking is very important to the Roker family, right?
23:04Oh, absolutely.
23:05When we were growing up, my mother, my grandmother, all cooking.
23:08But they never wrote anything down.
23:10Yeah, you can relate.
23:12And Lila, I know you're the baker in the family.
23:14Yes, by hobby, not profession, but it is a very nice pastime,
23:19and I'm really excited to be here.
23:20Al and Lila, you brought two family desserts from the Roker family cookbook.
23:25That's right.
23:25Tell us about those.
23:26Well, tradition has it, at Columbus Day weekend, we always go apple picking.
23:30For the last 25 years, we always have an abundance of apples.
23:34So we always make a great baked apple crisp.
23:38Mmm.
23:39Mwah.
23:39Mmm.
23:41And another one that we have is my lemon meringue pie, which I love making on the weekends.
23:46Your final challenge today is to put your own stamp on one of the Roker family favorites.
23:53Mamma, Gail, and Ethan, for winning our first challenge, you get to choose which Roker family recipe you like to take home.
24:01Aww.
24:01So which one do you want to tinker with? The lemon meringue pie, or the apple crisp?
24:09I mean, we'll do a lemon pie.
24:12It's a discussion.
24:14Apples.
24:14Oh, we're going to go with the apples. We're going to go with the apple.
24:19That felt good.
24:20Rachel and Haley, the lemon meringue pie is yours.
24:23We'll take it.
24:23Y'all feel good about that?
24:24Yes.
24:25Good.
24:26It took Al two years to write his cookbook.
24:28And now you have to reimagine two of his dishes in just 60 minutes.
24:33The family that creates the best dessert will win $10,000.
24:40When you're making pie, that's a lot of dough.
24:45That's all you need to know for now. But Al might break in at some point with the weather.
24:50Until then, you know what to do. Get cooking.
24:55We start now?
24:55Yes!
24:56Oh, we're going to go. We're starting.
24:58Good luck, guys.
24:59I'm grabbing this whole thing.
25:01One, two, three, four, eight.
25:06Grabbed this sorghum syrup.
25:08This was Big Daddy's thing.
25:09This was Nina's thing.
25:10I know.
25:11Ginger snaps.
25:12I think that we should do a parfait and then have an element to our family in each layer of the parfait.
25:19That's a great idea.
25:20If we win $10,000, that's like a life-changing amount of money.
25:24I don't even know what.
25:25I'm down payment on a car. I'd like to get rid of my 2004.
25:29She's literally been in that car since I was little.
25:31When Al said apple crisp, I instantly knew we should do cobbler.
25:35Mommy always made all different kinds of coblers.
25:38I should make peach cobbler, strawberry cobbler, rhubarb cobbler.
25:41So cobblers are like second nature in our family, per se, I guess you could say.
25:45It makes me nervous.
25:46Very much so. Their family tradition is eating this and one of ours is watching him tell the weather.
25:52Okay, so meringue Nana made on all of her pies.
25:56You walk into Nana's house, you see mile-high meringue pies.
26:00From banana puddings from scratch, chocolate pies, lemon pies.
26:04Nana is the queen of meringue.
26:07So I think we're going to be able to execute this really well.
26:10And represent her well.
26:12I'm feeling like Nana's presence because she's a dessert queen.
26:15And so I know we can make her proud.
26:17Okay.
26:17I'm feeling excited.
26:18Did you hear that, Nana?
26:19She feels your presence.
26:20Hold on.
26:20Got a little bowl.
26:21Bowls.
26:22Oh, we need bowls.
26:22Okay.
26:23Mamaw Gail is not playing though.
26:25I think we've got some steep competition.
26:28She's been doing this for a lot longer than we have.
26:32This is all in the cinnamon.
26:34We just added the most important ingredient.
26:36I'm going to get this heated.
26:36Go ahead and find the sweet tea.
26:38Hi, ladies.
26:39Hi.
26:40Hello.
26:41So excited that you're making my lemon meringue.
26:43Yes, we are too.
26:44We hope you love it.
26:45So what's the twist?
26:47We're going to do a parfait because each layer has ingredients that just evoke a memory of our family.
26:51Wow.
26:52And so we're going to stick with like the classic meringue, but that's going to be layered throughout.
26:56So this is going to be the custard part of the dish.
26:59Yep.
27:00It's a lemon custard.
27:01With sweet tea infused.
27:03Just to really make it super southern.
27:05And one key ingredient is sorghum syrup.
27:08So our Nana was married to our big daddy and he just always had sorghum on the side of everything.
27:14And I'm sorry, I don't know what sorghum.
27:16Sorghum?
27:17Yeah, sorghum syrup.
27:18Yeah.
27:18It's an ancient grain.
27:20It's a little more earthy.
27:22Yeah.
27:22Almost than maple syrup.
27:23Um, and then...
27:25Want a chai spoonful?
27:26Yeah.
27:27Why not?
27:28I love that this is really like a generational parfait.
27:32Yeah.
27:32You're telling a story through each layer.
27:34So that's really exciting to see.
27:35And the ginger snap.
27:36Our Nana always had a big cookie jar of ginger snaps on the counter.
27:41And so instead of like a graham cracker crumb or a pie crust, we're going with the ginger
27:44snaps because it reminds us of our Nana Evelyn.
27:46What would this mean for you all to win this challenge?
27:50It would mean a lot.
27:51We come from a long line of amazing cooks in the kitchen.
27:53Yeah.
27:54And so food just means family to us.
27:57And so we're cooking with a lot of heart.
27:59Yeah.
27:59So we can represent them.
28:00This is awesome.
28:01I can't wait to taste it.
28:02Can't wait.
28:03Good luck.
28:03Thank you all.
28:04Thank you all.
28:05This always stresses me out when you don't measure.
28:07It looks like a half a cup.
28:10Yep.
28:10That's about a half a cup, I guess.
28:11That's your version of a half a cup anyway.
28:14Ethan and Mama.
28:15Oh my gosh.
28:16So now what's your take on the apple crumb?
28:20So we're doing a apple cobbler crisp.
28:23Now what's the difference between the cobbler and the crisp?
28:26I've got like a dough mixed up with the flour, sugar, milk.
28:30So we're going to get a crust and a crunch.
28:32Exactly.
28:33Oh, y'all the devil.
28:34Yeah.
28:35Double dipping.
28:36So this is the crumble part you guys are going to get on top.
28:41Safely in?
28:42Safely in.
28:43Well, what would it mean for you to win this competition?
28:47Oh my gosh.
28:48It'd mean a whole lot.
28:49It would be life changing, really.
28:52How would it be life changing?
28:54Mamaw lives in a single wide trailer.
28:56She has 30 plus people there every Sunday, sorry, every Sunday.
29:01And she's just the sweetest.
29:03Oh honey, you can't start crying, because I'm going to start crying.
29:05But she's the sweetest.
29:07And we couldn't do anything without her.
29:10Mamaw Gail is so special to not just me, but the whole entire family.
29:15I mean, cooking is what our family does.
29:17So back at home, we've got so many people that are on our side, ready for us to come home with
29:23the $10,000.
29:25And I think we can do it.
29:27I really do.
29:27I hope so.
29:31It's already life changing, because we've gotten to meet you, and we've gotten to enjoy
29:36your amazing recipes.
29:38I just hope it turns out all right.
29:40It's going to be real.
29:41I think it will.
29:41I think you're going to be okay.
29:44All right.
29:44All right.
29:44We're going to let you guys do what you do.
29:47And I'm going to go wave my eyes.
29:49Sorry.
29:5630 minutes left, guys.
29:5830 minutes.
29:59Oh my gosh.
29:5930 minutes left.
30:00This is definitely ready to be poured in, isn't it?
30:03Perfect.
30:03And then get that in the fridge.
30:05This is when we get serious and make sure we have to win to get that $10,000.
30:11We've got 26 minutes left here.
30:13We're pushing it really close on this one.
30:15Okay, go ahead and crush up some ginger snaps.
30:17Give me one of those.
30:19They're so good.
30:23Oh, the cookies are all ground up.
30:26That's going to be perfect.
30:27Let's set that aside.
30:28One of those newfangled food processor things.
30:30Ah, I might need to invest.
30:33You don't have a food processor?
30:34I might.
30:35I just don't know what it is.
30:37I have all of these things, and I don't know what they are.
30:43Oh my God, I'm going to catch you.
30:46Have I actually used it?
30:46No.
30:48This is me learning.
30:51What does this need to thicken up?
30:52Heat?
30:55I'm going to crank the heat a little bit.
30:56Aw, Hayley.
30:57You're so good.
30:58Welcome.
30:59Hayley, you seem really in charge of this.
31:02She is in charge, for sure.
31:04You cook at home, clearly.
31:06I cook for four children, and it's also just a passion of mine.
31:09So I love to cook.
31:10My oldest is only four.
31:12Okay.
31:12So I'm a four-year-old, two-and-a-half-year-old twins,
31:15and a six-month-old.
31:16How do you have time to cook?
31:19A lot of times they help me.
31:21So what's going in the mixer?
31:22So this is just egg whites.
31:24Italian meringue.
31:25I've never heard of an Italian meringue.
31:26I know.
31:27Yeah, it's like same ingredients as like a Swiss meringue,
31:30like a classic meringue you put on a pie.
31:31But since we're doing it in a parfait,
31:32not baking the meringue,
31:34I've got to cook those egg whites somehow.
31:35The only meringue I know is when I eat it.
31:37Uh-huh.
31:38So how do you do a meringue?
31:41You beat egg whites until they're all peak.
31:44So it's just kind of like...
31:44Peaks, a little like...
31:45Oh, oh, fluffy.
31:46Yeah, fluffy, right?
31:47And then heat sugar and water and make a hot syrup.
31:50Put it on top of the egg whites.
31:52Yes.
31:52And so that's going to kind of cook the egg whites.
31:54And then you're going to whip it, whip it, whip it,
31:56until it's like stiff.
31:57You know what I'm never going to do?
31:59Make a meringue.
32:00There you go.
32:01But you can dance the merengue.
32:02I can dance the merengue.
32:03You can dance the merengue.
32:04We're good.
32:07No?
32:07Give me a mixture.
32:08Okay.
32:09I'm not used to a big kitchen aid.
32:1115 minutes.
32:12I don't think I've ever seen you make this.
32:16Mamaw and Ethan, I saw your apple crisp going in the oven.
32:18What's going on here?
32:20So I'm just making a whipped cream to put to the side.
32:24That feel good?
32:25Yeah.
32:26Perfect.
32:28So you're making almost like we would do an alamo with some ice cream,
32:31but this is going to be that cream that balances that apple press.
32:34It's interesting since the lemon merengue has kind of a meringue on top,
32:37and now you guys have the whipped cream, so...
32:39Yeah, so we've added that element kind of...
32:41Level in the playing field.
32:42Exactly.
32:43I like it.
32:43I like it.
32:45Meringue has very simple ingredients,
32:47but it's very, very easy to mess up.
32:49The texture, it's so important because you can't underwhip it.
32:53You can't overwhip it.
32:54But I learned from Nana and my mom, Cindy, how to make a meringue.
32:59Oh, look at that.
33:00Gorgeous.
33:00That's a stiff peak right there.
33:02I'm feeling really confident that the judges will love our techniques in each
33:07little part of our dish.
33:08Back in there further?
33:10Yeah.
33:11It looks...
33:12It looks good.
33:12Should we turn the oven up a little bit, though?
33:14I don't want to turn it up too much.
33:15We're stressing too much.
33:17Five minutes, guys.
33:19Are you for real?
33:21I love this part when they get...
33:22Yeah.
33:23Gotta hurry.
33:23Yeah.
33:24We're in the power minutes, ma'am.
33:25I know.
33:25Get that in there.
33:26How many layers?
33:27Two of each?
33:28Yeah.
33:28We're gonna do crumb, custard, meringue.
33:30I'm glad they're going with the egg whites on top of that.
33:34Because with a parfait, you don't want anything to start to soak down into the custard or the curd.
33:39Then you don't see the layers.
33:41So it's gonna be interesting.
33:42All right.
33:43I'm excited about the double crunch on that pun.
33:45You know, the crunch and the crust.
33:48Lord, let it be good.
33:49You know what I mean?
33:50You know, it's good when you're praying.
33:51Yeah.
33:51Yeah.
33:52Well...
33:52Jeez, jeez, it's important to me.
33:55I mean, I think it looks like it's getting done, my mom.
33:57Yeah.
33:58I'm gonna hit this one with a little meringue.
33:59You know, it's distracting the smell of that apple crisp.
34:02It smells good, doesn't it?
34:03It smells good.
34:03Ugh.
34:04We want high meringue like Nana always had.
34:06I'm gonna torch this thing, too.
34:08You know, there's a point when you're whipping up a meringue.
34:11If you go too far, you lose the essence of the stiff piece and the fluffiness and the airiness of it.
34:17And this could be on that borderline.
34:19We gotta dive in and taste and see.
34:21I'm just crunched for time.
34:22Like, they've got three more parfaits to do.
34:26And they have, what, about three or four minutes left for that apple crisp, the ghost.
34:30A close call for everybody.
34:32We are a little pressed for time.
34:33We're a little pressed.
34:35Three minutes.
34:36We've got three minutes now.
34:37It's a nail biter.
34:38Okay, let's give it another minute.
34:40All right.
34:41Lord have mercy.
34:45I know, honey, I know.
34:46Okay, meringue, crumb.
34:48Good thing there's two of us.
34:50Okay, we just gotta wait a few minutes until that comes out,
34:52and then I've got to sprinkle all this.
34:54We've still got two more meringues.
34:56All right, keep going.
34:57It's really important that we execute this just right,
35:00because we want to make our family proud.
35:02And each layer, it's a representation of them.
35:04Yeah, each layer matters.
35:06One minute left.
35:08Go ahead and get it out.
35:09Go ahead and get it out.
35:11Crispy top, crispy top.
35:16Oh my gosh, man, that looks so good.
35:18Ten seconds.
35:19Oh my gosh.
35:20Hit it with that zest, girl.
35:22I'm so stressed, I'm not even the one cooking.
35:24All right.
35:25We're falling, we're falling.
35:26Five, four, three, two, one.
35:31We're done.
35:32We did it.
35:33High five, we got this.
35:34Clap it out, clap it out.
35:39I like came down to the second.
35:42Look at that, how pretty.
35:43It looks so good.
35:44It does look good, don't it?
35:46We might have some stiff competition, but I got faith in your cobbler.
35:54Hello, hello.
35:56So first, we've got you awesome whipped topping.
35:59Oh, thank you.
36:00And then this is the star of the show.
36:05Okay, I made an apple cobbler crisp.
36:09The twist I put on it was the cobbler part, and then the crisp on top of that.
36:14I think we should call it a cobbler.
36:16Oh, we make a cookbook, we'll call it a cobbler.
36:19All right, there you go.
36:20One of the things that I love about it, and it's simple in its presentation, but I think
36:26that's the beauty of it.
36:28It evokes home.
36:31We didn't get to use ice cream because we didn't have any in the freezers here,
36:35so we have whipped cream with cinnamon sugar topped on top for the presentation.
36:40Should we dig in?
36:40We should dig in.
36:41Wow, that's wow.
36:48The dough part is so fluffy.
36:50I was expecting it to be denser, but this is really light.
36:57And you got to top it with the cream though.
36:59It gives a balance like you were expecting with that ice cream.
37:03That crunch is just ever-present, which, let me tell you, if you're going to have a crisp,
37:08you want it to be crispy.
37:11Well, for me, the apples feel a little too soft.
37:15You want a little crunch.
37:16Not just a tad bit, but that would be my only complaint.
37:20I'm still blown away by the dough.
37:22Okay, I just cooked my apples in water, sugar, and cinnamon.
37:27And I forgot the butter this time.
37:28Yeah, we did not put the butter.
37:30You know, maybe the butter might have added a little bit more of a richness to it.
37:36If you hadn't told me there wasn't butter in it,
37:38I probably wouldn't know that I was missing the butter.
37:41Now that I know I'm missing the butter, but look.
37:43I'll take that part back.
37:44There you go.
37:45I'm still blown away by the topping.
37:48You can eat that on its own, and you're doing pretty well in my book.
37:54And this is great.
37:56Well, thank you.
37:58To be honest, I'm confident.
38:00But if I win, I win.
38:02If I don't, I don't.
38:03But I'm a winner either way.
38:04It don't matter.
38:05Exactly.
38:08Hey.
38:08All right.
38:11It looks great.
38:15We decided to do a deconstructed parfait version of a lemon meringue pie.
38:20Each element has ingredients that just represent memories of our family.
38:24And so we want you guys to be able to see that throughout each layer.
38:28Well, I'm just very impressed with the layering.
38:30It looks gorgeous.
38:33I also love the lemon zest.
38:35Everything is perfectly layered.
38:36Should we dig in?
38:38All right.
38:38Yes.
38:42I love the lemon, the custard part that's coming through.
38:50And the lemon zest makes sure you hit that lemon up top.
38:54Yeah.
38:55Mmm.
38:56I thought the ginger snap might be a little overpowering,
38:59but it's really, like, just the perfect amount.
39:01Perfect.
39:02The ginger snaps, I like the bite.
39:05I like a little bit of bite after the custard.
39:07The custard is a little almost too sweet.
39:13I know we used the syrup.
39:14I know we folded in some sugar and then some of that sweet tea.
39:18It's a good bit of sugar in this dish.
39:20Yeah.
39:21I do like the idea of the browning of the meringue.
39:25I think, you know, that's kind of what you expect in a lemon meringue pie.
39:29When you think of lemon meringue, you think of those beautiful peaks that's bending over.
39:33And the only way you get that is by not overwhipping.
39:35I think here you just went a little too far.
39:37I know you were working in a simple syrup, but unfortunately, this is overwhipped.
39:42But delicious.
39:44Very delicious.
39:45Thank you, ladies.
39:45Thank you all so much.
39:46Thank you all.
39:47Our pleasure.
39:48I'm so proud of what we've presented and what we've worked together in the kitchen towards.
39:54I think we executed really well, but I'm definitely nervous.
39:58Teens, you showed so much skill and creativity in this round.
40:03Hayley and Rachel, when it comes to your presentation, you hit it out of the park with your parfait.
40:09We loved all those beautiful layers, from the toasty meringue to the tartness of the custard.
40:14The inventiveness of the parfait was amazing, especially finishing it off with the flame.
40:21It was really beautiful.
40:22Mamaw, Gail, and Ethan, you balanced the sweet and salty flavors so well.
40:27We were surprised by the lightness of the crispy bits.
40:31And the cream was just a beautiful finishing touch.
40:34I love the tradition that you added to the cobbler crisp combination.
40:39It was really amazing.
40:42This is it.
40:44And the winners of $10,000 are...
40:51Mamaw, Gail, and Ethan.
40:52Oh, my God!
40:54Oh, my God!
40:57We just won $10,000!
41:01Oh, we did it!
41:03It's just an amazing lifetime experience.
41:06Thank you all for sharing your family recipes with us.
41:09We came to make our family proud, and I definitely think that we did that today.
41:14And I'm also just so excited for Ethan and Mamaw, Gail, because they are absolutely precious, so I'm excited for them.
41:22What do you think you're going to do with the prize?
41:24Probably get rid of that 2004 vehicle.
41:28She just drew it as long as I knew her.
41:32You've earned that today.
41:34You've earned your way into our hearts.
41:36Thank you so much.
41:37All right, listen.
41:38We're in the South.
41:38We hug it out.
41:39Let's hug it out.
41:40Sounds good to me.
41:42Congratulations.
41:44What's next for us is getting back home so I can cook Sunday dinner.
41:51I think now our best bet is working on a cookbook.
41:54Yeah, probably.
41:55Yeah.
41:56Well, thank you, guys.
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