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FunTranscript
00:00.
00:08pitching sounds like home in
00:10afghanistan I mean this is
00:12heaven oh I like that.
00:14but what is it about our
00:15most treasured recipes that
00:17make them so heartwarming.
00:19my recipes represent
00:20generations of kosher in
00:22Puerto Rico Taste of the
00:23island.
00:25this is an heirloom so
00:26not just to my family but
00:28لديه سياراتي أسوار سياراتي أبطال في ميتي في ميتي يجب أن يكون مميتيجة لهم
00:34أحيث ودعاً كما يقوم بأن أصبحت بالحصف
00:35عندما تتبعون بالحصف
00:37أم أكبر بالحصف بلغسان
00:39وما أحصبت الجامعان
00:39وأيصب أكبر الحصف بيث
00:40أحصب حصبتنا كاربين بلعبنة
00:43فعالك
00:44أصبحت هناك
00:44فعالك
00:44فعالك
00:47أنا حقوق
00:50تنتهي
00:50أهلاً عنها
00:51نسيته
00:52أصببت
00:52أصببت
00:52أصببت
00:54تحقيق المعروب بشكل جيدة لقائم قائم
00:58بأس المعروبين
01:00أكثر ممسكتنا
01:02ولكن من تحقيق المعروبين
01:04ما أتحقيقهم من أجلما بأنه
01:07انه مصنع أمان
01:08يلسك
01:09يلسك
01:10هذا هو أحبا ومسك أحبا
01:13أجل أن أحباً يا رجل
01:15تلاح سأحبتك
01:16أيام
01:17أحباً
01:19أنه أحباً كما تحويلة
01:20تحويلة من أشخاص
01:21هم من أجلد المشكلة
01:23أحياناً بنجاناً بشكل ملعبا في أصبحت عليهم
01:27إذا لست تشغيلها شخصاً في صفحيات المنزل
01:29مجرم بشكل كبير
01:31هذا شيء مجرم بحقًا
01:33مجرم بشكل من الناس
01:34كلنا من أجلنا الدليل
01:37لكن كما أصبحت مجرم بشكل مزيد
01:41الأحيان بشكل ملعبا في أمتازل
01:43من فلما أردنا الحديث
01:44كم تعلق هذا
01:46تجربة مجرم
01:47نعم
01:48أعني أنت أعرف
01:49تصبب عميزة
01:51ترجمة نانسي قنقر
01:53ويزرع نحن كتابة
01:55ويزرع نحن في مجرد
01:57مجرد من المنزل
01:59من المنزل البردان
02:01في نشبه نحن في نشبه
02:03تنسيسي
02:05يحن في نشبه نحن نحن
02:07كيف حالك؟
02:09نحن جيدة
02:11في جميع ترجمة نحن
04:41سنحن تدعى
04:43طويلة للمتعام
04:45لديه من مجرد
04:47لأنني أفعل هذا ممتاز
04:49تجربة جميع الأمريكية
04:51تفعال للحديث من أمريكي
04:53تحاناً من الدماء
04:55سنحن نحن نشغل
04:57أكثر من يتسر فيها
04:58تحديد من ميزان ويقالي
05:01تحديد سنحن نشغل
05:03أمريكي
05:05هذا سنحن نشغل
05:07سيديه طويلة لديه
05:09يوجد 60 منتظرح ما تكون مجموعة تشعر
05:14التي تخلصنا بكم مريقاً
05:16مفتحة أخبار
05:17جميعاً
05:19تشعر الوقت بيورك تشعر الآن
05:21جميعاً
05:23نجمع البطولة
05:24يجب الانتظام
05:26ابطلاء
05:27إنه هناك
05:28أهلاً
05:29أهلاً
05:30أهلاً
05:30أهلاً
05:30جيداً
05:31جيداً
05:31جداً
05:31جيداً
05:32جداً
05:33جداً
05:34جيداً
05:34جيداً
05:35جداً
05:35جيداً
05:36لذلك
05:36لذلك
05:37كنت أجد
05:37تطرب
05:37وipper miss Government homekick vaig تت positiv knowing y front will you on a long-term
05:41As first date this is the so they wanted to about themselves and that's really meaningful
05:45And I really want to see how we interpret them that I'm excited to see you know
05:49where you're from I said like where you're from culturally where you live
05:52now where you grew up nothing like the ingredients that they choose really
05:56gives them an opportunity to set up to .
05:59And it's a very new first group of culture which is always deciding
06:04to say that's a beauty in American
06:07موسيقى
06:37أALIJزتي foreign الناس من جم biارات streم Oh my mom is the
06:42biggest supporter and teacher.
06:44its not too traditional for Afghan men to cook
06:47but i am here to change that.
06:50is turmeric a turma.
06:52i have very earthy to add Turmak Tội.
06:55so for the lillawand,
06:57I let the chicken cook down the Labneh.
06:59which is a strained yogurt.
07:01That is the best offense.
07:04Next I have to start on my Zeresh Kpolo
07:06which is basmati rice
07:08perfumed with saffron and topped with barberries.
07:10It creates a pop of sourness in your mouth.
07:12I'm here to put Afghan food on the map.
07:14These dishes are part of who I am,
07:16where I came from, and if I win
07:18it would just make it that much sweeter.
07:20You can never have too much saffron.
07:28In Cajun country,
07:30cooking gets passed down from generation to generation
07:32and I really want to do the Cajun people right.
07:34I'm Colby Bailey, I'm 53 years old.
07:36I am a professional firefighter
07:38in Lafayette, Louisiana.
07:40Today I'm making a boudin omelet.
07:42Boudin is a sausage that's made with rice and pork.
07:46It's a Cajun tradition, it's what we love.
07:48I love cooking great Cajun food
07:51because growing up, my grandmother and my mother
07:54were like the matriarchs of the kitchen.
07:56Cajun influence has made me the cook that I am.
08:00and I just love being a Cajun.
08:02In fact, if I die, there really is reincarnation.
08:04I hope God can become a Cajun again.
08:06I just love it that much.
08:07Ooh, look at that boudin right here.
08:09Perfect.
08:10To make this, I'm gonna taste some onions and some bell peppers.
08:13Ain't no Cajun.
08:14I'm gonna be right without Cajun seasoning right in there.
08:16Hello there.
08:17Hey, Chef Tiffany.
08:18Hold on.
08:19Can you smell it?
08:20Let me taste this boudin right now.
08:21All right, get you a piece of that.
08:25How is it?
08:26I'm gonna taste it one more time.
08:29Save me a little bit for my omelet.
08:30Oh my God, it's delicious.
08:32Okay.
08:33All right, I like it.
08:34Okay, so you're gonna do an omelet with this.
08:36And it's my family's favorite omelet.
08:37I love that.
08:38So I wanted to share that with everybody.
08:39This is my perfect dish
08:41because my mama taught me how to cook eggs
08:44when I was about eight years old.
08:45And that's what really made me fall in love with cooking.
08:48And now I love cooking for my family.
08:50but I also love cooking for everybody at the firehouse.
08:53One thing to remember, if it's cooked too much,
08:55you have a dry egg.
08:56So you gotta really pay attention to it.
08:57Yes, ma'am.
08:58All right, I look forward to enjoying this.
09:00And best of luck.
09:01Thank you.
09:08Here we go.
09:09This is my happy place.
09:10I'm using a mackerel fish.
09:12They're called in Thai.
09:14And I'm just gonna make sure there are no bones in here.
09:17Here's one big one.
09:18Here's one big one.
09:19We don't want that.
09:21I'm Suwani Lennon.
09:22I'm 46 years old.
09:23I'm from Spokane, Washington.
09:25And I'm a photographer.
09:26I am making fish curry.
09:28In Thai, it's called khanomji namya.
09:31This is the dish that I grew up eating.
09:33I grew up in a village called Nikom Prasat in Thailand.
09:37And I'm here because I want to represent
09:39the people that I grew up with
09:41and my beautiful Thai culture.
09:43Hey, beautiful.
09:45Khanomji namya has shallot, garlic, lemongrass, and gichai.
09:51It's from the same family as the ginger.
09:53They're called finger roots because they look like fingers.
09:56And then I add coconut milk and let the flavors build.
10:00Hi, Suwani.
10:01How are you?
10:02Hi, hi, Tim.
10:03Why is this the dish that represents you?
10:05So I came to America when I was 13.
10:08and so this was the dish that we grew up eating in the village.
10:12When I was 13, I met an American woman, Rebecca.
10:15She decided to adopt me and we moved to Wisconsin.
10:19I only wanted Thai food.
10:21And I taught myself how to make this dish all from memory.
10:25Well, it's delicious.
10:26You get like a little funk from the salted mackerel that comes through.
10:29Can you taste it?
10:30It gives you a lot of depth.
10:31Yeah. Awesome.
10:32Yeah.
10:33We're putting this over the top of the noodles here.
10:34Yes.
10:35But remember, we see it with our eyes first, right?
10:37Yes.
10:38So make sure that presentation is beautiful.
10:39Oh, of course.
10:40I'll take that from you.
10:41Yes.
10:42Thank you so much.
10:43Yeah, for sure.
10:44Can't wait to eat it.
10:48Getting close.
10:49Getting close.
10:50Oh, something smells so good.
10:53I'm Fran Wescott.
10:54I'm 61.
10:55I'm from Durham, North Carolina, and I'm a consultant in strategic content.
10:59I'm making fried okra, fried oysters, and a horseradish cream reduction.
11:04As a home cook, I like to showcase Southern cooking.
11:08Both my grandmother and my mother were rock solid in their traditions.
11:13And I think that there's a lot of complexity to Southern food.
11:17I've been making this for about 30 years.
11:19My family tells me it's that good, so I'll believe them.
11:22My cream sauce has garlic, butter, horseradish, Dijon mustard, and some lemon juice.
11:28Mm-hmm.
11:31Nothing about that sucks.
11:33And then I leave it alone while I work on the rest.
11:36Okie smokie.
11:37My fried okra is my mom's recipe.
11:40I'm using egg wash and then flour.
11:42And then for my fried oysters, I'm using cornmeal as well as flour.
11:48So here's the tricky thing about timing.
11:50I've set up my dredging stations, but all the frying magic has to happen at the last minute.
11:55You gotta be brave and fry it all at the end.
11:58Forty-five minutes, cubs!
12:01Forty-five minutes. I can do this.
12:03Time is going by.
12:08These onions are getting me.
12:10I'm Bree Jamison. I'm 36 years old.
12:12I am from Great Falls, Montana, and I'm a teacher aide in the Great Falls Public Schools.
12:16Today I'm making Jamaican brown stew chicken with white rice.
12:19This is my perfect dish because my culinary style is very Caribbean.
12:24I am half Belizean, half Jamaican.
12:26I'm also gonna cut some green onion because my husband and I love onions.
12:31My husband's been in the United States Air Force for almost 17 years now,
12:35so me and my kids have lived in multiple places.
12:38And cooking is the way I keep our Caribbean culture alive for my family.
12:42Normally I use bone-in chicken, but I switched it up because bone-in chicken takes much longer to cook.
12:47I'm seasoning five fillets with Jamaican seasoning, allspice, smoked paprika.
12:52I use maple syrup instead of the standard brown sugar.
12:57It just adds a complexity.
12:58Scotch bonnets going in for the spice. Love the colors.
13:02I want to win because I want to represent military spouses and highlight Caribbean dishes that made me who I am.
13:09And as I like to tell people, flavor is king.
13:12Got some rice.
13:18There are pea ears over there.
13:21Yes.
13:22I'm happy.
13:23I'm very happy about this.
13:25These are the pork cheeks, pork ears, pork face, and pork belly.
13:30It's pretty hot, but it's competition.
13:33I got it.
13:34I'm Rex Alba.
13:35I'm 46 years old.
13:36I'm a physical therapist.
13:38I grew up in the Philippines.
13:39I now live in Columbus, Ohio.
13:41Today I'm making dinaguan.
13:43It's pork blood stew with puto bigas.
13:45It's steamed rice cake.
13:47I'm 100% Filipino.
13:48And I moved here in the U.S. when I was 28 with my wife.
13:52So my style of cooking is mostly Filipino cuisine.
13:55So those are fresh pork blood.
13:58Pork blood stew is a classic Filipino dish.
14:01It's a little tangy, a little sour.
14:03And if you try it, you'll love it.
14:05Back home in the Philippines, they are pretty dry.
14:08And some people prefer it, but mine, I like it silky.
14:11For the puto bigas, I'm mixing in coconut milk, jasmine rice, sugar, salt, and baking soda.
14:17And now we're ready to blend it.
14:19Oops.
14:20If I can't find the lid, okay.
14:21Once the grain has been pureed, it's ready to go in the steamer.
14:25We want this to open up like a flower.
14:28My mom taught me how to cook.
14:32But in 2004, my mom died.
14:35So every time I cook Filipino food like this, I think of my mom.
14:39And I really want to win this competition for her.
14:42So this is the consistency you want.
14:44Oop.
14:45Can't forget some molly pollo.
14:47Oop.
14:48Some regular pollo.
14:49My name is Carlos Tiburcio.
14:50I'm 29 years old.
14:51I grew up in Coupe, Puerto Rico.
14:53And I currently live in Aurora, Colorado.
14:55And I'm a recruiter in the Army.
14:57I'm a Staff Sergeant.
14:58I'm making a fricasse de pollo con arroz blanco.
15:01A fricasse de pollo.
15:02This chicken stew with rice.
15:04And it's one of the staples of Puerto Rican cuisine.
15:06This is a dish that my grandma taught it to my mom.
15:08My mom taught it to me.
15:09And now I, you know, teach it to my kids.
15:11I love cooking Puerto Rican food because Puerto Rico, for me, is home.
15:15I was raised by my mom and my grandparents.
15:18So my recipes represent generations of kosher in Puerto Rico.
15:22Look at this.
15:23Look at this.
15:24Oop.
15:25After seasoning the chicken thighs and drums with the sazon and the adobo,
15:28I start browning out the chicken.
15:30Carlos is making fricasse de pollo, which is a Puerto Rican stewed chicken dish,
15:35which, you know, makes me happy.
15:36For sure.
15:37That's a very traditional dish.
15:38Is it going to be like a braised dish?
15:40Yes, but you want that chicken crispy first.
15:43Next, I add potatoes and carrots with some chicken stock.
15:46And I begin bringing that to a boil.
15:48I need more heat.
15:49I want to win so badly because I don't know if a lot of people know how good Puerto Rican food is.
15:56And I'm here to show everybody that we are not to be underestimated.
16:0030 minutes, everyone.
16:02Woo!
16:03All right.
16:04All right.
16:05Oh, my gosh.
16:06Bram, how you holding up?
16:07You got it?
16:08I got it.
16:09Mmm.
16:10Nice fragrance.
16:11I'm Anika Chaudhry.
16:13I am 54 years old.
16:15I'm originally from Bangladesh, and I now live in New York City.
16:20And I am a consultant in digital transformation.
16:23I'm making Bangladeshi chicken curry.
16:25I learned how to perfect the technique from my dad before he passed away.
16:30As a home cook, my biggest inspirations were my parents and my grandmothers.
16:37My recipes represent my family, my heritage, and nothing signifies home for me like chicken curry.
16:44Bangladeshi curries taste different from Indian curries.
16:47They are a bit lighter.
16:49For the sauce, I'm using turmeric, cinnamon, cardamom, and Kashmiri chili powder.
16:54Let's see.
16:55Mmm.
16:56Hi, Anika.
16:57Can I come join you?
16:58Hi, yes, of course.
16:59Nice to meet you.
17:00So tell me about this.
17:01Everyone's chicken curry is a little bit different.
17:02I want it just like the way my mom and dad made it.
17:04Yeah.
17:05So after my mom passed away, when my dad was here visiting, so I'm like, will you just show
17:08me how you made it?
17:09And I watched him make it, and this is literally his process.
17:12Tell me what you think.
17:13Oh, my God.
17:14The spices are beautiful, but they're not like overpowering.
17:18Exactly.
17:19And we do a technique called koshano.
17:20You stir the raw spices, and you keep adding a little bit of water until the water gets
17:25absorbed, and you add a little bit more until the smell of raw spices goes away.
17:29The spices are like fully cooked, fully infused into the sauce.
17:32Yeah, that's how you develop the flavor.
17:33Oh, that's such a cool technique.
17:34I've never heard of that.
17:35Yeah.
17:36It's a very Bengali technique.
17:37Is the salt level the way you like it?
17:38I mean, what do you think?
17:39My tip for you is...
17:41Add a little bit more.
17:42We like salt.
17:43Okay, I'll add a little bit more salt.
17:44But it's going to be delicious.
17:45Thank you so much.
17:46It's so nice to meet you.
17:47See you later.
17:48Yes.
17:49It is smelling good out there.
17:51Yeah, it is.
17:52I am ready to eat.
17:54This is the home cook's first time cooking for you.
17:57That's a lot of pressure.
17:58Yeah, I think the first cook is very intimidating.
18:00You're cooking in a new kitchen.
18:02Everything feels a little bit different, but I think it's important to sort of find the grounding
18:07early on and cook your food.
18:09I feel like this is one of those hard moments where you don't know who you're cooking for,
18:12but you're about to find out.
18:13Yeah, you are.
18:14Oh!
18:15Um, I think it's looking good.
18:19My low end is simmering away.
18:21So once my rice is done, I add some saffron and butter to a portion of the rice.
18:26Who doesn't want extra butter in their rice?
18:29You have seven minutes left.
18:30What?
18:31My golly.
18:32I'm going to let that cook to get a little bit more brown.
18:37Our fresh puttabigas is ready.
18:40I'm using a toothpick method.
18:42So I'm just going to dip this here, make sure nothing sticks.
18:45Looks good.
18:46Looks good.
18:47Okay.
18:48In the south, we have a particular trick for making fried okra is to put it in a paper
18:56bag and then shake it up.
18:57Well, hello there.
18:58Well, hello there.
18:59Wow.
19:00I see okra.
19:01I love a brown bag shake.
19:05For the okra, I'm just going to use flour.
19:08Okay.
19:09And it lends a nice little crispiness.
19:10Do you put any vinegar or anything else in there?
19:12No.
19:13Should I do a little vinegar?
19:14A little bit of vinegar can take out some of that sliminess that most people don't love.
19:18Oh!
19:19Thank you, madam.
19:20Now, I really have to do this right.
19:25Okay.
19:28In Puerto Rico, we love our avocado slices.
19:31These are my beautiful garnishes.
19:38That didn't go good.
19:39Now I'm just making a mess.
19:41Obi, watch your time.
19:42Yes, ma'am.
19:43The most difficult thing is the eggs.
19:46You don't want it runny.
19:47You want it nice and fluffy.
19:49Cheese.
19:50Please.
19:51One minute, guys.
19:52One minute.
19:53I still have one to make.
19:54It's going to take me every bit of that.
19:56The funny thing about oysters is that it's all in the flash fry.
20:02Add rose petals.
20:03It's literally going to add a pop of color.
20:15Five, four, three, two, one.
20:21Time's up.
20:22One down.
20:23One down.
20:24A thousand more to go.
20:25Cooks, we gave you one hour to prepare your perfect dish for our judges.
20:39First up, Kobe, come join us.
20:41I made a golden omelet.
20:44It's my perfect dish because the first thing I ever learned to cook was eggs.
20:47Well, Kobe, I got to say, you know, these andouille sausage just kind of look a little odd.
20:54But the omelet is beautifully filled.
20:56You brought an amazing boudin.
20:58It's meaty, but a little sweet, too.
21:00I could eat this all day long.
21:01Thank you, chef.
21:02I have to agree with Francis.
21:03I mean, the egg itself, it's not overcooked.
21:06And I think you really let the dish shine.
21:09Thank you, chef.
21:10All right, Rex.
21:12Hey, Rex.
21:13Today, I made pork dinuguan and puto bigas.
21:17Since I'm a Filipino, we don't waste any part of the meat back home.
21:21And I really want to show what Filipinos are made of.
21:24I love that.
21:25You have to be very careful when you're cooking blood because it can get grainy.
21:29And this texture is, like, super silky, smooth, and it's great.
21:33I agree.
21:34It is delicious.
21:35And the rice cake was something very special.
21:38It's still creamy.
21:39It's soft.
21:40And you taste the coconut in it.
21:41You taste the old sweetness.
21:42Yes.
21:43It is the rice.
21:44I will never forget this.
21:45Oh, thank you so much.
21:46Fran, come join us.
21:48I made fried okra, fried oysters, and a horseradish cream reduction.
21:53Ooh.
21:54Ooh.
21:55Okay.
21:56This is what my friends and family request every time it's in season.
21:59You were really smart.
22:01You know, I don't see a lot of, like, flour dredged only okra.
22:06It's really delicious.
22:07because you don't get what people are often scared of with okras, which is, like, the mucus feel inside of it.
22:13It is perfect inside.
22:15Oh, good.
22:16And this is just about one of the best fried oysters I've ever had in terms of the execution.
22:20Thank you.
22:21The texture is stunning.
22:22Oh.
22:23And the sauce, it's beautifully balanced.
22:26Oh, good.
22:27Thank you, chef.
22:28Thank you.
22:29Sawani.
22:30I made for you today khanomjinnamya, or Thai fish curry.
22:36I came to the U.S. when I was 13, and this was one of the dishes I missed the most from Thailand.
22:41You just did a delicious job.
22:43The broth, the liquid, and everything with the coconut.
22:46It's just so good.
22:47Thank you so much.
22:48I agree, but unfortunately, I do have some fish bones.
22:51I was worried about that.
22:53But other than that, it's an excellent dish.
22:54Thank you so much.
22:56Carlos, come join us.
22:58I made fricasse de pollo con arroz blanco, or chicken fricassee with rice.
23:03This is a plate that was passed down generations.
23:06My grandma gave it to my mom, mom gave it to me.
23:08You know, when I found out there was going to be a fellow Puerto Rican here.
23:11Yeah, that's cheating.
23:12Carlos, this really reminds me of something that I would cook for my kids or my family.
23:18It's just so homey.
23:20I think the chicken is cooked really well.
23:22I totally agree.
23:23You concentrate on the flavor of the chicken really, really nicely.
23:26But the first step to fricassee is typically you brown the chicken pretty well.
23:29So it does make me wonder what it would taste like if you had gotten that chicken as brown as you wanted it.
23:33Right.
23:34I'm happy so far, so.
23:35Thank you.
23:36Gracias.
23:37Baikal.
23:38Hey there.
23:39Salam.
23:40Salam.
23:41I made lawan bazirish polo.
23:43It's chicken that's braised in turmeric yogurt with basmati rice.
23:47I know that it's a royal dish.
23:49I thought, who better to make it for than culinary royalty?
23:52Okay.
23:53I like it.
23:54The winner of the great American recipe season four.
23:59The chicken was so tender.
24:03And the yogurt sauce and all the flavor, it's just, wow.
24:07I gotta say this rice is perfectly cooked.
24:10Thank you.
24:11And these barberries are so sour.
24:13Yes.
24:14But a little sweet.
24:15I mean, this is heaven.
24:16Thank you so much.
24:17Bree, come join us.
24:19Hello.
24:20Hi.
24:21Hi.
24:22I made Jamaican brown stew chicken with rice.
24:25This is one of the first Jamaican dishes I learned how to make.
24:28You have a lot of flavor in here.
24:30There's a lot of warm spices.
24:32There's a little bit of a kick.
24:33I think you use a scotch bonnet over there.
24:34Scotch bonnet, yes.
24:35That's your one, right?
24:36Yeah.
24:37And it balances really well with like the sweetness of the bell pepper.
24:38Thank you.
24:39Yeah, I agree, Bree.
24:40There's a lot of flavor going on.
24:42But you use chicken thighs here.
24:44Yes.
24:45They're a little dry.
24:46But I think overall, this is very good.
24:50And I really feel like we're getting to know who you are on the plate.
24:54Thank you.
24:55Anika, come join us.
24:57I made for you Bangladeshi chicken curry.
24:59I grew up in Bangladesh.
25:00And when I came to the US, one of the first dishes I really wanted to learn because I missed
25:05it was chicken curry.
25:06This tastes very different from any other curry I've ever had.
25:10The beauty here is the spices that we're getting.
25:13Yeah, I agree.
25:14I love the depth of the flavor that you have here.
25:16But the chicken itself got a little bit overcooked.
25:19And the potato didn't get cooked enough.
25:21But overall, the flavor is really good.
25:22Thank you.
25:23I want to represent Bangladeshi cuisine to America.
25:26And there really is no room for failure now.
25:29I just have to do my absolute, absolute, absolute best.
25:33So I need to deliver the next round.
25:43Cooks, we asked you to prepare your perfect meal to introduce yourselves to us.
25:47There were so many wonderful dishes.
25:50But the judges would like to recognize the top two dishes of the round.
25:54The first dish that really impressed us was...
25:58Weigal with your turmeric braised chicken.
26:03Thank you.
26:04The saffron rice was perfectly cooked.
26:06And the turmeric braised chicken had so much depth of flavor.
26:12It was delicious.
26:13Thank you.
26:14No shit, John.
26:15It means may it nourish your soul.
26:16Oh, wow.
26:17Thank you.
26:18Thank you.
26:19I just can't really believe it.
26:20I mean, I love this dish.
26:21So to see that they love it just as much as I do is the best feeling.
26:24I'm excited to show them more of what my cuisine has to offer.
26:28And our other favorite dish of the round was...
26:33Rex!
26:34With your pork blood dinuguan.
26:37Thank you.
26:38Your dinuguan was probably the best pork blood stew I've ever had.
26:42And the fact that you casually make this rice cake that Tiffany is ready to steal for a restaurant.
26:48It's on the Mingyu tonight, chef.
26:49Really incredible way to introduce yourself to us.
26:53Thank you so much.
26:54This means a lot to me.
26:55Thank you so much, judges.
26:56I'm just feeling ecstatic.
26:58I really did my part showing what Filipino cuisine is.
27:01And that's the purpose of why I'm competing on this competition.
27:06Thank you for that delicious first round, cooks.
27:09We're excited to see what you serve up next.
27:19Your first round dishes told us more about who you are.
27:22Now we want to learn more about where you live and the delicious food from your region of the country.
27:28But we decided we could use a little help from a friendly face all the way from New York.
27:35Home cooks, please welcome Al Roker to the kitchen.
27:38Hello, hello.
27:39It's so great to be here.
27:40As the creator and executive producer of the new PBS Kids series, Weather Hunters.
27:53It's so nice to have a member of the PBS family here with us on The Great American Recipe.
27:57Thank you.
27:58Thank you.
27:59Thank you.
28:00It's so great to be here because I love cooking.
28:03It brings people together.
28:04So this is going to be great.
28:06All right, let's get to it.
28:08For this challenge, home cooks, you'll have 60 minutes to prepare a dish that spotlights the region of the country that you call home.
28:15Remember, your dishes will be judged on taste, presentation, execution, and how well you captured the theme.
28:23Good luck, everyone.
28:24Your 60 minutes starts now.
28:31All right, let's do it.
28:32Let's go.
28:34Al, thanks so much for joining us.
28:35Oh, I am so thrilled to be here.
28:37This is so exciting.
28:38So today we've asked the home cooks to prepare a dish that represents where they live.
28:42What do you want to see from this dish?
28:44For me, I just want to see what they feel is the best of their region.
28:47Yeah, I agree.
28:48And we have some cooks who are multiple generations deep from where they're from.
28:52Sure.
28:53We have many cooks who are immigrants in our country.
28:55I think that's kind of the hallmark of American home cooking, right?
28:58You just have this beautiful amalgamation of flavors.
29:00And I love when you can get amalgamation into a center.
29:03I'm very excited that Al Roker is here.
29:13All right.
29:14I am from the Northeast region and I live in New York City.
29:18I'm making puchka with New York egg cream.
29:21Puchka is a Bangladeshi street food.
29:25It's a shell made of semolina and it's filled with stuffing and multiple toppings.
29:30And you pop the whole thing in your mouth.
29:32I have tamarind paste in here.
29:33Traditionally, puchka has tamarind sauce.
29:36Puchkas have become very popular in New York.
29:38So it's a perfect blend of my home country and my adopted country.
29:42And then for the stuffing, I combine boiled potatoes and garbanzo beans with cumin and coriander.
29:48Well, hello, Anika.
29:49Hi, Anika.
29:50Hi, Al.
29:51Great to meet a fellow New Yorker.
29:52Yes.
29:53This is a big responsibility for you.
29:54How are you feeling about the festival?
29:55It is.
29:56I'm a little bit nervous.
29:57Is there anybody you consulted?
29:58I did tell my husband and my sister and they were both like, you have to go with the puchka.
30:04My husband's name is Chuck.
30:06We've been happily married for 22 years.
30:09So, you know, I really want to win for him.
30:13Is it salty enough?
30:14You want more salt?
30:15I think a little more salt.
30:16Yeah.
30:17You're using black salt.
30:18Yeah.
30:19So that gives it the classic puchka taste.
30:20Have you tried this?
30:21I've never tried.
30:22It's a really interesting.
30:23Try just a tiny bit.
30:24It's going to be very intense.
30:25Oh, wow.
30:26Right?
30:27It's almost like sulfurous.
30:28Yeah, yeah, yeah.
30:29Totally.
30:30Well, that's really cool.
30:31Yeah.
30:32Hopefully you guys will like it.
30:33Good luck, Anika.
30:34Thank you.
30:35We're all counting on you.
30:36Fingers crossed.
30:37Al Roker came and tasted my food.
30:39Oh, my God.
30:42Trying to hurry up and get these potatoes peeled.
30:47Can someone roll my sleeves?
30:50Being the top dish in the first round was amazing, but I don't want it to decline from here.
30:54So let's see what happens.
30:56Time to win again.
30:57I'm from the West Coast and I live in San Diego, California.
31:02I'm making sumac steak tacos, chopped with a calabrine crema.
31:07Being in San Diego has definitely influenced my cooking.
31:11Where I live is 40 minutes from the Mexican border.
31:13This represents San Diego because you can't go anywhere without seeing a taco shop.
31:17For my steak marinade, I'm using cumin, coriander, sumac.
31:21And I'm using yogurt in the marinade, which is very Middle Eastern and Afghan.
31:28Mmm.
31:29I really want this marinade to flavor the steak, but I'm worried about a short amount of time.
31:33Hello, my God.
31:34How are you?
31:35Good.
31:36How are you?
31:37Good.
31:38How are you?
31:39Good.
31:40Oh, it's smelling good over here.
31:41Yes.
31:42I think I'm a little behind.
31:43Okay.
31:44Because I wasn't expecting my marinade to take so long.
31:45All right.
31:46Well, I'm going to show you how to vacuum seal your meat.
31:47Okay.
31:48And then you only need like five minutes marinating.
31:49So let's get it in here.
31:50Be careful with the sides.
31:51Got it.
31:52Because you need it to seal.
31:53I'm so grateful Tiffany's helping me.
31:54Oh my God.
31:55You're getting dirty with me.
31:56I love it.
31:57There's a lot for me to do.
31:58So I could really use any extra help.
32:00All we do is line it up here.
32:01Oh, perfect.
32:02And now you can go finish doing something else until this is done.
32:03Thank you so much.
32:04Yeah.
32:05Good luck.
32:06All right, Montana.
32:07You're doing your favorite.
32:08Some potatoes and some beef.
32:09I am from the Rockies and I live in Great Falls, Montana.
32:13I'm making an Angus beef burger with a fried egg and breakfast potatoes on the side.
32:34This dish is hard to execute just because there's so many pieces.
32:39Trying that overcrowd so that it cooks.
32:42I need to make sure the potatoes bake as long as possible.
32:45Get both eggs, sit up here.
32:48And I'm also going to cook bacon.
32:51I don't know if I have enough room.
32:52I might have to turn that one.
32:54Make this one fit.
32:57All right.
32:58I need to get my seasoning.
32:59There we go.
33:00Living in Montana has definitely influenced my food because there's so many cows.
33:05There's so many farmers.
33:06So I make burgers often for my family and my husband loves a fried egg.
33:11on a burger.
33:12So this is for the Rockies while also representing my actual family and I really want to bring
33:17my egg in.
33:18Who doesn't love a good burger?
33:20All I have right here is onions and bell pepper.
33:32This is called the base.
33:33I'm from the Gulf Coast and I live in Lafayette, Louisiana.
33:37The Gulf Coast is very influential in my cooking for the simple reason that Louisiana has the
33:42best food on the planet.
33:43I'm making crawfish etouffee with a little corn mock choux on the side.
33:47This is a dish I've probably made, who, a hundred times.
33:51Crawfish etouffee is crawfish smothered in gravy.
33:56Corn looking nice and roasted right here.
33:58Corn mock choux is corn with stewed tomatoes, onions, chili peppers.
34:04I like roasting corn a little bit, kind of get that char flavor.
34:07All right.
34:08Cut this down a little bit.
34:09Kobe!
34:10Yes, ma'am.
34:11What's happening?
34:12I see something right here.
34:13Yes, ma'am.
34:14And I grew up with this thing.
34:15This is my grandmother's pot.
34:16It was passed down to me, not to my mom.
34:17Oh, okay.
34:18Me and my grandmother were like this, so I'll let you know.
34:19I'm seeing a favorite.
34:20I'm seeing because I didn't get mine.
34:21It went to my mama.
34:22You have to wait?
34:23I have to wait.
34:24My grandmother was probably one of the best cooks on the planet, and I feel lucky enough
34:37to inherit that aluminum pot that's been in our family for, Lord, I don't even know how
34:42many years.
34:43So one thing we want to be careful of is don't overcook that crawfish, right?
34:46Okay.
34:47And bring the flavor.
34:48You are representing all of Louisiana and the Gulf Coast.
34:51Ooh, I know.
34:52I'm kind of nervous about that.
34:53Heavy pressure.
34:54Do us proud.
34:55I'm kind of nervous about that.
34:56Best of luck, Kobe.
34:57Thank you, ma'am.
34:5840 minutes left.
34:59How many minutes?
35:00Cook.
35:01Cook like the wind.
35:02Whoo!
35:03Come on, guys.
35:05I was a top dish in the first round, so I'm feeling confident.
35:08Let's do this.
35:09I'm from the Midwest, and I live in Columbus, Ohio.
35:13So this is a little sweeter than your normal spaghetti sauce.
35:16I'm making Cincinnati chili with a cony dog.
35:19The first time I had chili was when my wife and I moved to Ohio because my wife got a
35:26job as a nurse.
35:27We've been there for 19 years, and I love it there.
35:30When we first moved here in the U.S., we found this spot in Cincinnati where they serve
35:35spaghetti and cheese dogs, and it's close to my heart.
35:39So I am making three-way chili, which means it's just spaghetti, cheese, and a ground
35:45beef sauce.
35:46I'm gonna make a Filipino spin, so I'm gonna be using cacao.
35:49The Filipino cacao powder.
35:51It's a little more bitter than your usual cacao powder, and it's very rich.
35:56Now, this is the fun part.
35:58Next, I add my meat from the pressure cooker and use the hand blender to really let it be
36:03part of the sauce.
36:06Now, I'm gonna have my hot dogs ready.
36:10Rex, how are we looking?
36:11Good.
36:12Very good, Chef.
36:13Tell me about these hot dogs here.
36:14It's Filipino hot dogs.
36:15Okay.
36:16So it's a combination of beef and pork.
36:18Spices in there?
36:19Not much, but I mean, it's very clean and very juicy.
36:22I like the fact that you're doing something from your region, but you're also bringing
36:25in something that's you and your heritage, you know?
36:27Yes.
36:28One thing for me is I think I would add the chili sauce nice and last minute.
36:31That way it heats up the noodles again.
36:32Yes.
36:33But everything's looking like it's coming out great.
36:35I can't wait to try it.
36:36Thank you.
36:40I'm doing math in my head.
36:42That's always fun.
36:43I'm from the South Atlantic region, and I live in Durham, North Carolina.
36:49I am making shrimp and grits because in the Southern Atlantic, that is a staple.
36:54Everyone's shrimp and grits is different.
36:57and I like making it with a little twist.
36:59I'm using blue corn grits because they have a more nutty flavor.
37:04Like a lot of recipes from the South Atlantic, I need bacon.
37:08Brand, your bacon smells delicious.
37:10Thank you.
37:11There's nothing that smells better than bacon.
37:13As far as the gravy is concerned, what I do is a white wine reduction.
37:18And I'm using mushrooms and onions and peppers.
37:22Shrimp and grits was important in North Carolina.
37:25And also this is reminding me of our summers at the beach.
37:30When I was little, we would always have a beach trip off the coast of North Carolina.
37:34And I'm so excited to share with the cooking of the South Atlantic.
37:38Are you playing nicely? Oh, you're playing so nicely.
37:41Now what I'm going to do is I'm going to saute peppers and onions before the potatoes can join them in there.
37:46We've got cooks from all over the country.
37:48We've got folks representing the Northeast, the Gulf Coast, the Rockies.
37:53You're doing a forecast.
37:54I am. I'm doing the forecast.
37:56You've got a chili front coming in.
37:58Can we get a little drum roll?
38:01We're here till Thursday. Try the veal.
38:04What makes my mashed potatoes so special is that I put a little bit of crema mexicana.
38:08It really gives it a little more texture.
38:10I am from the Rockies and I live in Aurora, Colorado.
38:13I'm making some bison ribeye with garlic mashed potatoes and asparagus.
38:18Bison is iconic in the Rockies, especially in Colorado.
38:21As you can imagine, we don't have bison in Puerto Rico.
38:23and I'm hoping to give the judges the same experience I have when I tried it for the first time.
38:28I love living in Colorado.
38:29Me and my family love the great outdoors.
38:31You know, you've got the mountains, you've got the trails and all that.
38:34It's very exciting to be there.
38:37Whoo! That's where it's at. Yes, sir.
38:40It's leaner, so I don't want to overcook them.
38:42What we want is a nice sear and in the inside, you know, almost like it melts in your mouth.
38:48I'm very excited to be representing the Rockies, so I'm giving my all.
38:52Whoo! Look at that, guys.
38:55Oh, we got a steak over there.
38:56I'm here for the steak.
38:58You're here for everything, Alex.
38:59I am here for everything, but I'm particularly here for the steak.
39:09I want to make sure the salmon fillets are as dry as possible.
39:12I am from the Pacific Northwest and I live in Spokane, Washington.
39:16I'm making pan-seared salmon with huckleberry sauce.
39:20Because of our close proximity to the coast, we have a lot of salmon.
39:24I want the skin of the salmon to be crispy and the meat to be flaky and just perfect.
39:29We have a lot of huckleberries in the Pacific Northwest.
39:32And I want the sauce to be the star of the show.
39:35Huckleberries, a tart, the sweet, and just special berries.
39:39My kids love picking huckleberries on the mountainside in the late summer.
39:46Wow, I want to drink this whole thing.
39:49It's so good.
39:50I love living in the Pacific Northwest.
39:52I feel like I'm so lucky and I want to make my region proud.
39:56Okay, I'm going to reduce the heat just a bit for these guys.
39:59Fifteen minutes left.
40:03Just want to make sure you have enough room for the faster to dance.
40:06Hey, Coby, I'm putting a little heat in my grits.
40:09Say a prayer for me.
40:10You got it.
40:11We tasting?
40:12Yeah.
40:13Tell me if it's too much salt.
40:14And I'm going to need more heat.
40:16I know you.
40:17I'm going to need more heat.
40:20That's good.
40:21It's a little mild, isn't it?
40:22You want some Cajun season?
40:23No.
40:24I'm not brave enough.
40:26I think it's a good flavor right there.
40:27I want you to make sure you do it your way and not my way.
40:29We're fellow Southerners.
40:30Absolutely, I got you.
40:31Okay, thank you so much, Coby.
40:33Now I need to do the shrimp.
40:36I just want the shrimp to be sauteed.
40:38Okay.
40:39There we go.
40:40Keep the salmon hot for a little bit.
40:45Oh, my God.
40:46I'm freaking out.
40:47I need to get my steak done.
40:48I feel so rushed with time because there's so many components and moving parts in this taco.
40:53Okay.
40:56All right, everyone.
40:57Five minutes.
40:58Now the barometric pressure is getting pretty high on you there, Miss Dan.
41:02Oh, I want you to know.
41:03I see what you did there, Coby.
41:05I guarantee I appreciate it.
41:07All right.
41:08All right.
41:16We're going to add some brown sugar to asparagus to give it that contrast between sweet and salty.
41:21These are my pochka shells, and the stuffing and the topping go in those shells.
41:27I still have to do my egg cream.
41:29The New York egg cream consists of chocolate syrup, very cold whole milk, and very cold seltzer water.
41:36I love egg cream.
41:37Oh, my gosh.
41:38There's no egg.
41:39There's no cream.
41:40It's fantastic.
41:41It's perfect.
41:42It's completely false advertising, and yet people love it.
41:45All right, Cups.
41:46It's the final minute.
41:50Whew.
41:51Okay.
41:52Plating time.
41:53Okay.
41:54All right.
41:55Let's do this.
41:5730 seconds left, everyone.
42:00Oh, boy.
42:03You want the classic fizziness.
42:06There's my tongs.
42:08This is it.
42:09This is the big deal.
42:10I mean, I don't know how to play, but hey, that don't look terrible.
42:14Ten, nine, eight, seven, six, five, four, three, two, one.
42:24Time's up!
42:25Woo!
42:26There you go.
42:27Woo!
42:28Woo!
42:29Woo!
42:30Woo!
42:31Woo!
42:40Today, we challenged you to wow us with your first taste, getting to know more about
42:45your backstory and your current life as a home cook.
42:48I am so looking forward to taste these dishes, because watching you guys work was spectacular.
42:53First up, Anika, come join us.
42:56Hi.
42:57Hi, Anika.
42:58Hi.
42:59So today, I'm representing the Northeast region.
43:01I made puchka paired with New York egg cream.
43:07I'll tell you, Anika, the egg cream is spot on.
43:10Thank you.
43:11And the puchka is almost like a Bangladeshi version of a kanish.
43:15I grew up eating in Brooklyn.
43:16Wow.
43:17So it's really tasty.
43:18I totally agree.
43:19It's really delicious.
43:20And the tamarind is just so good.
43:22I love this.
43:23Thank you.
43:24All right, Fran, you're up.
43:27Hey, Fran.
43:28Hey.
43:29I represent the South Atlantic, and I made shrimp and grits.
43:37I think you get extra points for including bacon.
43:40That's good.
43:41Which is great.
43:42And then I really like the sauce.
43:44But I think the shrimp's just a tad maybe tough.
43:48But that said, the flavors are really terrific.
43:51Thank you.
43:52I would agree with Al.
43:53The shrimp is a little overcooked.
43:55But I think this is a really nice spin versus what I'm used to having.
43:59And I think the blue corn definitely brings a little more of a complex flavor.
44:04It's very delicious.
44:06Yay.
44:07Rex.
44:09I'm representing the Midwest region.
44:11So today I made Cincinnati chili with a side of county dog.
44:19I used to live in Ohio, so I knew about chili three-way.
44:23But I've never had pasta with a side of hot dog before.
44:27It's like a party in your mouth going on.
44:29I really like it.
44:30Yeah.
44:31And I think that the flavors are really interesting because it tastes like a little chocolate.
44:35Yes.
44:36But I do wish that the sauce was a little bit thicker and a lot heartier.
44:41Thank you.
44:42Kobe, come join us.
44:46Bonjour.
44:47I represent the Gulf Coast.
44:49And I made today crawfish etouffee.
44:52With the corn mock chute.
44:53This kind of reminds me if my mom had gotten a little crazy with the spices.
45:02It's really good.
45:03And if you put it all together on one spoon, it's this great little meddling.
45:07I agree.
45:08And with the mock chute, you charred the corn, that flavor comes out really nicely.
45:11But it also just got a little bit toasted to the point where it made it kind of like chewy and tough.
45:16And I think controlling those little details is something you can play with.
45:20Yes, sir.
45:21Suwani.
45:23Hello.
45:24I'm representing the Pacific Northwest.
45:27And I made pan-seared salmon with huckleberry sauce.
45:31The sauce is so tasty.
45:36It's sweet from the berries and the coconut milk gives it richness.
45:39I don't think I've ever had huckleberry before.
45:42Oh, fantastic.
45:43But this sauce, it sings.
45:44Suwani, I agree.
45:45That sauce is delicious.
45:48But the salmon was a little dry and my skin wasn't crispy.
45:52Okay.
45:53Okay.
45:54Carlos.
45:57Hi, Carlos.
45:58I'm representing the Rockies.
45:59So what I made today was bison ribeye with mashed potatoes and asparagus.
46:06I love asparagus and you've cooked it just right.
46:09I think that bison is cooked perfectly, but I'd like some more seasoning on this.
46:14Okay.
46:15I totally agree with Al.
46:16I also think the potatoes are really nice, but I think it's a very straightforward dish.
46:19I would like a kind of sauce or something to really bring your style, your personality to it.
46:25Sounds good.
46:26Thank you.
46:27Ri, come join us.
46:29I am representing the Rockies and I made an Angus beef burger with fried egg and breakfast potatoes.
46:41Your potatoes are like diner worthy potatoes.
46:45Thank you.
46:46If I got this on a plate when I went into a good greasy spoon, I would be thrilled.
46:51I agree.
46:52The potatoes are excellent and I think the burger is cooked nicely, but you broke a lot of the
46:58yolks and we use that.
47:00It's almost like an extra sauce.
47:01So just be careful.
47:02Thank you.
47:03Waigal.
47:04I'm representing the West Coast and I made a sumac steak taco with a Calabrian crema.
47:16It's really terrific.
47:18It's a fresh take on a taco and I love the Calabrian crema.
47:24Yeah, I agree.
47:25I really like the fusion you have between the different cultures here.
47:28You have all of these great spices, but I do wish that the meat had a little bit more caramelization
47:33on it.
47:34It's cooked well.
47:35Just a little bit more char would be great.
47:37Totally.
47:38Thank you.
47:39I'm a bit disappointed because I've made steak tacos so much and it always has a beautiful
47:43char.
47:44I feel like the taste was on point.
47:54All right, let's dive in and talk about our favorite dishes of the round.
47:57What are your thoughts?
47:58I want to bring up Anika because the Fushka, it was really cool in the sense of bringing us
48:02traditional Bangladeshi street food that you also find in New York City.
48:06And boy, that tastes good.
48:08Absolutely.
48:09And the egg cream, you know, you had the chocolate syrup, but then there was a little extra syrup
48:13at the bottom.
48:14So it's like the dessert on the dessert.
48:17That was terrific.
48:18You know, one of my other favorite dishes from the round was Fran with her shrimp and
48:22grits.
48:23The blue grits were really nice and creamy.
48:25Yeah, the sauce was really good too.
48:26The sauce was so good.
48:27And Fran really did represent our region.
48:29But unfortunately, the shrimp was just like a little bit overcooked, right?
48:33Mm-hmm.
48:34But I mean, gosh darn it, it was good.
48:35It was good.
48:36One of my favorites of the round was Wagah's sumac rib eye tacos.
48:41The beef just wasn't seared right, but there was so much flavor.
48:45and when you got a perfect bite, it was delicious.
48:47It was tasty, yeah, for sure.
48:48We had so many amazing dishes today, but we did also have a couple that failed to hit
48:52the mark.
48:53Which ones had a bit of a struggle?
48:56For me, Carlos, we did that bison rib eye with mashed potatoes and asparagus.
49:02Yeah, I liked it, but I just felt it was kind of bland.
49:05Yeah.
49:06Well, let's talk about Sewanee salmon.
49:08I thought the huckleberry sauce was kind of magical.
49:11And the cook on the salmon's skin was excellent.
49:13Mine was like crunchy, crackly, like a chip.
49:15My skin wasn't as crispy as your guys' skin.
49:18Yeah, and the salmon was very dry for me.
49:21Yeah, my salmon was definitely overcooked, unfortunately.
49:24Boy, that sauce was good.
49:26I'd never tasted a sauce like that before.
49:28You know, another dish that really didn't quite, like, make the mark for me was Rex's Cincinnati chili.
49:33He had this sauce that had a lot of depth, but it also felt a little bit loose.
49:38Yeah, it just seems like it could have taken a little texture.
49:40That would have been good.
49:41That would have been good, yeah.
49:42All right, well, it sounds like you've all come to an agreement.
49:45Okay, then let's bring back the home cooks.
49:53We asked you to prepare a dish that best represents your part of the country.
49:57As a reminder, the judges are tracking your performance and growth from week to week in order to determine which three of you make it to the finale.
50:06But this week, no one is going home.
50:09That way we can get to know you even more through your recipes.
50:12All right, before we get to the top dishes of this round, the judges did feel that there were a couple of dishes that had some room for improvement.
50:21The first dish that we thought had some room for improvement was Carlos with your bison ribeye with mashed potatoes.
50:28I was expecting that.
50:29We love the fact that you really represented where you're from by using the bison front and center on the plate, but we wish you would have added a little bit more of yourself and fell a little flat with not having enough seasoning.
50:41Okay.
50:42The other dish that didn't really hit the mark for us today was Suwanee with your salmon and huckleberry sauce.
50:50Unfortunately, the cook on the salmon was a little bit inconsistent.
50:54Mm.
50:55But Suwanee, I just want to tell you that I just want to get a big pool of that huckleberry sauce and jump in.
51:02All right, so let's move to our top two dishes.
51:05The first dish that blew us away this week was Anika with your pushka and egg cream.
51:17We loved your interpretation of the challenge, but the pushka was just a delightful bite.
51:22The egg cream, it was so good.
51:24It was just a wonderful plate.
51:26Thank you so much.
51:27Our other favorite dish of the round was Fran with your shrimp.
51:34with your shrimp and French.
51:36Yes, you, Fran.
51:37Oh, my gosh.
51:38Oh, wait.
51:39Oh, who?
51:40Fran, we loved the dish.
51:42It was bright.
51:43It was different.
51:44The shrimp was a little overcooked, but you know what?
51:47We got past that because it was just so darn good.
51:50Thank you.
51:51Great job, you two.
51:52But there can only be one top dish.
51:55The winning dish was Anika's.
51:59Congratulations.
52:02Congratulations.
52:03I got to tell you, Anika, the pushka was so perfect.
52:08And again, the egg cream was dynamite.
52:11You nailed it on all counts.
52:13I'm super excited that this particular recipe did so well because I'm so proud to be a New
52:22Yorker and to be Bangladeshi.
52:24Thanks again for such a wonderful introduction to yourselves through your recipes.
52:29And please join me in thanking our very special guest, Al Roker, for joining us in this round.
52:36Thank you.
52:37Thank you.
52:38Thank you.
52:39I have just had a blast being here with you guys.
52:42It's been terrific.
52:43And I wish you all the best on your path to the finale.
52:46Thank you.
52:47Thank you.
52:48Thank you.
52:49And good weather from here on up.
52:51We'll see you soon for more of your Great American Recipes.
52:55Bye, everyone.
52:56Bye.
52:57Thank you.
52:58Thank you.
52:59You did it.
53:00Next time on The Great American Recipe.
53:07It's holiday time.
53:09Whoo!
53:10It's fiesta.
53:11When you think of Thanksgiving harvest, you think of squash.
53:14So I'm making this classic Afghan dish.
53:16Food is such a big part of so many holidays in Puerto Rico.
53:20Ooh, that's pretty.
53:22Imagine that on a Thanksgiving table.
53:24I did on my Thanksgiving table.
53:26Happy holidays.
53:28Our favorite dish of the round was...
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