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Family Recipe Showdown Season 1 Episode 1
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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, but 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.
01:04Oh, look out.
01:05So y'all ready?
01:06Then let's get cookin'.
01:18Get hyped.
01:19Get hyped.
01:19Get hyped.
01:20Get hyped.
01:20Get hyped.
01:24Get hyped.
01:25Woo-hoo.
01:26Wow.
01:27Come on in.
01:28All right.
01:29Come in.
01:30Octavia Spencer's right in front of me.
01:31I'm freaking out.
01:32I love all of her roles, and I think
01:34they're so significant culturally.
01:36Yeah.
01:36Seeing her is just a wild experience.
01:39Welcome, welcome.
01:40Welcome.
01:41Oh, my goodness.
01:42It's like heavens to Betsy.
01:43What is she doing here?
01:45No pressure.
01:46How are y'all doing today?
01:46So happy to meet you.
01:48I can't wait to eat you.
01:49Now, if some of y'all may know, I'm from Alabama.
01:54That's why I wanted to do a show for us Southerners
01:57that celebrates food and culture.
02:00Nobody appreciates Southern food more than me.
02:03That's because I can't cook it.
02:05But I am an expert at tasting.
02:09And here to help me judge is the star of Southern cuisine,
02:12Chef Dick Chase.
02:13Oh, that's very kind.
02:16It's a joy to cook for people who really
02:18love this kind of food.
02:19Yes.
02:20Like you, Octavia.
02:22With that said, I'm glad to be a taster
02:24like you today as well.
02:25Mm-hmm.
02:26Oh, my God.
02:27Chase is a big name in New Orleans.
02:29And I mean, they are royalty.
02:31To be judged by somebody of that caliber, wow.
02:36Y'all, this is not going to be easy.
02:38But at the end of the day, one team will go home with $10,000.
02:42Ha ha!
02:44Not bad for a couple hours in the kitchen, right?
02:46Not bad.
02:47I feel that at all.
02:48So let's talk about what you'll be cooking first.
02:50Brunch is a popular meal all across the country
02:52because everybody loves pancakes and bottomless mimosas.
02:57But here in the South, we take brunch to a whole nother level.
03:01So teams, your first challenge is
03:03to cook up a Southern brunch entree.
03:06Give us a sweet or savory main dish, plus a colorful side.
03:10This farmer's market over here is your pantry.
03:13Use it wisely, because the end of this challenge,
03:16one team is going to win an advantage,
03:18and one team is going to have to say goodbye.
03:21Ooh.
03:22You got 60 minutes for your brunch.
03:24So rise and shine, because it's time to get cooking!
03:28Let's talk about what we're going to do.
03:33I think we should do the crawfish etouffee.
03:35OK.
03:36She is my niece.
03:38She's my aunt Bert.
03:39I'm fun.
03:40Mm-hmm.
03:41She likes me.
03:42You know, loves me.
03:43Yes.
03:44And I love her to death, right?
03:46I grew up watching all my aunts in the kitchen.
03:50We have gotten so close, because we do
03:53have this common interest.
03:54We cook together and talk about food.
03:56Yum.
03:57Gumbo.
03:58You don't have to be formally trained
04:00to really do a great job in the kitchen, right?
04:02You can learn from the people that you love
04:05that do it really well.
04:06We got a plan.
04:06OK.
04:07Yeah.
04:08So what are you thinking?
04:09Let's see.
04:10What do you think?
04:11Chicken and waffles.
04:12Yeah.
04:12Let's do chicken and waffles.
04:13What do you think?
04:14Dylan is my son's life partner.
04:18Wanda coming into my life was very special.
04:21She makes it very clear that there's love in the air
04:23and that you're welcome at all times.
04:25So every time we get the chance to go over to Wanda's house,
04:27I'm like, I want to go see your family.
04:28Let's go right now.
04:29Two?
04:29We can get two just in case.
04:30Yeah.
04:31Yeah, yeah, yeah, yeah.
04:32I'm not really good at knowing if they're ripe.
04:34Is that ripe?
04:36This is Allison, my partner of almost three years.
04:40You have scratched that.
04:41You need to say wife.
04:42Excuse me.
04:42Yeah.
04:43This is Allison.
04:45She's my wife.
04:46We live on the bayou in Thibodeau, Louisiana.
04:49We're kind of our family headquarters.
04:51Everybody comes to our house.
04:53The door's always open.
04:54We're always cooking something.
04:57It's the way that I hug.
04:58If I can cook you a really good dish,
05:00I've just really hugged you hard.
05:01I think we're good.
05:02All right.
05:03We're good to go.
05:04Thanks, guys.
05:05Here we go.
05:07This kitchen is incredible.
05:09I'm so nervous for them to actually try my food.
05:13I've never had my food really judged by chefs who know what
05:17they're doing.
05:18To have people who know what they're talking about taste it
05:21and like it and give you the win for that.
05:23I mean, that would be an incredible experience.
05:27If you're a true Southern cook, first you make a roux, right?
05:31My baby girl gave me this for Christmas last year,
05:33and it hangs proudly in my kitchen above where I cook
05:36so I can see it.
05:37So we brought it because today we're going to make a roux.
05:39My mama made it a point to show me how to make a roux
05:42when I got married.
05:43I mean, that's part of being a Southern wife.
05:45You've got to know how to make a roux.
05:47So once you start a roux, you never leave the pot,
05:50because if you leave it, it's going to burn.
05:52You can start a roux with oil, or you can start it with butter.
05:55This is a butter-driven roux.
05:57Cook, baby.
05:58I heard mention of a roux.
05:59I think that's really brave.
06:01Yeah, because when I try to make a roux,
06:03it takes me 45 minutes.
06:05I think I'm going to peel a few extra satsumas
06:08so we make sure we get some pretty grill marks.
06:10Bird and Kelsey.
06:11Yeah.
06:12Hi.
06:12Hey.
06:13What do we have going on in this pot?
06:15We are doing a Southern crawfish etouffee omelet.
06:18OK.
06:19OK.
06:20And Kelsey is doing a satsuma side salad.
06:23I'm so intrigued.
06:24I've never seen this.
06:25When y'all said colorful, I thought satsuma.
06:27Satsumas are really prevalent in Louisiana.
06:30They're just a type of Mandarin, but they're
06:32a little bit sweeter.
06:33I'm going to put a little smoked olive oil on them,
06:35fresh mint, a little bit of pomegranate seeds,
06:38and a little bit of blue cheese is going to bring the saltiness.
06:40OK.
06:41My mom used to make this when I was a little girl.
06:43My dad would crawfish.
06:45So you'd have these bags of crawfish tails.
06:47And then my mom created this new version
06:50of making this sort of like a crepe with egg.
06:55And then we put the crawfish etouffee in the middle.
06:57I've never seen a crepe omelet.
06:59Yeah.
07:00Well, that's good.
07:00What's in this?
07:01OK.
07:02So you start with the roux.
07:03You put the Holy Trinity, bell pepper, the celery, onion.
07:06And you know, you've got to smother the roux.
07:08That's the base of the etouffee.
07:10You know what smothering is, don't you, Duke?
07:11I don't.
07:12What is smothering?
07:13Smothering is, you've got to cover it on a low fire
07:15and let all those seasonings blend with that roux.
07:18Ah.
07:19Y'all are abusive to these vegetables.
07:20Right.
07:20We are, but that's what brings the flavor.
07:23Who taught you how to cook?
07:25Child, my grandma.
07:26My name's Bertha.
07:26I was named after her.
07:27OK.
07:28I hated my name all my life because it was Bertha.
07:31Who looks at a five pound baby and says Bertha?
07:33My mama did, because my grandmother threw a fit.
07:36And nobody had her name.
07:37So guess who got it?
07:38So I do all the things my grandmother did
07:41because I feel responsible for carrying on those traditions.
07:44I love it.
07:46Our chicken and waffles are really good.
07:48You've got a tried and true recipe.
07:49It's classic.
07:51Right now, what I'm working on is just getting
07:53these egg whites nice and fluffy.
07:56All right.
07:57Wanda and Dylan, I see some looks like waffle batter going on.
08:01Yes, this is some waffle batter.
08:03We're making chicken and waffles
08:04with a spicy honey garlic sauce.
08:07OK, but not too spicy of a surprise, I hope.
08:11Not too spicy.
08:12No, no, no, no.
08:12OK, OK, I'm giving you a little hint.
08:14I got you.
08:15Somebody doesn't like a lot of spice.
08:16I'm not going to say who.
08:17OK, I got you.
08:19OK, what are we folding in here?
08:21These are Belgian waffles made with whipped up egg whites.
08:23I love the way you folded in those egg whites
08:25and that waffle batter so we should get the air in this.
08:28It should rise.
08:29Mm-hmm.
08:29I think y'all will like it.
08:30Now, I see there's some color to that flower you're doing.
08:33Oh, that's yeah.
08:33So I know there's some flavor in that fried chicken.
08:35Yes, sir.
08:36A teaspoon of cayenne, a lot of pepper.
08:38Exactly.
08:38I learned how to make this chicken for Grandma.
08:40Yep.
08:41Yeah.
08:41My grandmother was an amazing cook.
08:43Sunday afternoons, we went to my grandmother's,
08:46and she would let me go in the kitchen with her.
08:48Her favorite thing to do was fried chicken,
08:50so we're going to try to do that as closely as we can.
08:53All right.
08:53Oh, y'all are giving us some history.
08:56So how are you related?
08:58Dylan's my son-in-law.
08:59Oh.
09:00Yeah.
09:01Mother-in-law.
09:01Yeah.
09:02Yeah.
09:03Bread, brother.
09:03If I was going to say, you're cooking with mother-in-law?
09:05That's right.
09:06I love it.
09:07He teaches me a lot.
09:08I love that.
09:09We like to cook together on holidays.
09:11Oh, yeah.
09:11So mother-in-laws can be scary.
09:13No.
09:14What's your relationship like?
09:16She's not scary.
09:16I didn't know what I was getting into going
09:18into a North Georgia home with my gay boyfriend.
09:20But yeah, Juana's just been amazing and caring and welcoming.
09:24Having him as a son-in-law, how happy are you?
09:27Oh, ecstatic.
09:29He is fantastic.
09:30He is perfect for my child.
09:33Oh, well, that's awesome.
09:34Woo-hoo.
09:34Woo-hoo.
09:36Well, we hope to taste that love and that dish.
09:39I want to see y'all alone.
09:40Yes, yes, yes.
09:41We'll give it to you.
09:42Oh, you know what we want to do is take the crawfish,
09:44put it in a bowl, and put Cajun seasoning on it, OK?
09:47There you go.
09:49All right.
09:50That is marinating.
09:53This really does remind me of Mardi Gras,
09:56because it's purple, green, and gold.
09:57Duh.
09:59What are y'all making?
10:00So it's a drowned Mardi Gras egg.
10:02So that is a poached egg that's going to be poached using
10:05salsa verde as the poaching liquid.
10:07And then blue corn grits.
10:09They're purple.
10:10So then you have the purple, green, and gold
10:12with a side of praline bacon.
10:14This is going to be pure happiness.
10:16And the smashed biscuit tortilla.
10:20It's for scooping.
10:21And it is like a Bloody Mary in a bowl.
10:24All right, you want to squeeze these?
10:25Yes, I can squeeze.
10:26Our friends definitely call this dish a hangover cure.
10:29You've got the salt, you've got the fat, you've got the bacon,
10:32you've got the biscuit.
10:33This needs to go in the pot.
10:35OK.
10:36I'm going to give you this onion.
10:37I want you to peel it.
10:38OK.
10:39This experience is going to be very exciting,
10:41but sometimes she can be a little bit bossy.
10:45Just a little bit.
10:46And that goes in?
10:48Yes.
10:48OK.
10:50She likes to tell me how to do a lot of things.
10:53But in the kitchen, I can't.
10:54No.
10:55I'm not allowed.
10:55In the kitchen, she can't.
10:58So whenever you do grits, it's going
10:59to be a ratio of the four to one.
11:01This is two cups in here.
11:04So I'm supposed to have four cups of this?
11:07No, no, no.
11:08Oh.
11:09A ratio of four to one.
11:10So two cups to one and a half a cup.
11:13Just a half a cup.
11:16That right back in.
11:16Yeah, that would've been bad.
11:17Yeah.
11:18This is why I'm the sous chef.
11:2030 minutes.
11:21Remember, one team is headed home.
11:24Dylan, how's it going over there?
11:26We're doing good.
11:27OK.
11:27How are you?
11:28I'm stressed.
11:28Yeah, I'm stressed, too.
11:29I'm not going to lie.
11:30No reason to stress, right?
11:33All right.
11:33How can I help?
11:35OK, we got to make the omelets.
11:40Come on, Jesus.
11:40Don't let me down.
11:43Oh, no.
11:44It's sticking.
11:45No!
11:47Um, oh, no.
11:49This one's not going to work.
11:51I think I'm going to dump this one.
11:53Yeah.
11:54Start over again.
11:56Let's do these white plates.
11:57Hey, Kelsey, can you get another skillet?
11:59Yeah.
12:01Lord, help me.
12:03Later.
12:04I invited a VIP to join us in the kitchen.
12:06Welcome, Reese Witherspoon.
12:08Oh!
12:09It's in the flesh.
12:10I can't believe it.
12:11Maybe I should bend and snap.
12:12Yeah, bend and snap.
12:13No, I can't.
12:14I can't.
12:16Yes.
12:17OK.
12:18Here you go.
12:18This is it.
12:19This is much better.
12:19OK, yeah, that's what I need.
12:21I see over here.
12:22And that ain't burned in the omelet.
12:24She's just grabbed a different skillet.
12:26Why one skillet over the other?
12:28Oh, definitely.
12:29You need a nonstick when you're dealing with eggs
12:32so it can move.
12:33OK, here we go again.
12:37Yeah.
12:38As we say, we're cooking with gas,
12:40even though it's electric.
12:42That looks much better.
12:43Perfect, perfect, perfect.
12:44Beautiful.
12:45Go ahead and take a spoon and stir the grits.
12:47OK.
12:47Make sure they're kind of gelling together.
12:49They're gelling, but they're not there yet.
12:51Good.
12:51All right, so we got the grits.
12:53We got the green sauce.
12:55OK.
12:55Let me start the biscuit mix.
12:57OK.
12:58Kim and Allison.
12:59What do we have working in here?
13:01I see some grits here.
13:02What's in this part here?
13:03Wait, I don't, you see grits?
13:04I see something.
13:05Purple grits.
13:06Oh, I was going to say, I see something purple.
13:08I seriously thought it was blackberries.
13:11And Kim makes a biscuit tortilla.
13:13So that is the beginnings of a biscuit mix.
13:15Yeah.
13:16So I'm really just going to make a biscuit.
13:18OK.
13:18And I'm going to press it real hard with a tortilla press,
13:21throw it in a screaming pan, get it browned out
13:23with a little butter.
13:24Somebody must have told her the way I like a biscuit.
13:26I like the top and the bottom of the biscuits.
13:28They're the best.
13:29Uh-huh.
13:30So the fact that you're compressing it, whoo!
13:32What you thought?
13:33I thought I was inventing that.
13:34So it's going to be great.
13:36Where are y'all from?
13:37We're from Thibodeau.
13:38We live on Bayou Lafourche.
13:40Love it.
13:40And so we have a little Barbie Bayou dream house boat.
13:44And we can catch crabs right in our backyard.
13:47So now who's the better cook?
13:49OK.
13:49OK, I love that you guys know that.
13:52And I love you pointed at yourself.
13:53Exactly.
13:54I'm the sous chef.
13:56I'm the dishwasher.
13:57I'm the sous chef.
13:59And I pour wine.
14:01Somebody's got to do it.
14:05Your love for food just brings you closer together.
14:07Absolutely.
14:08Yeah.
14:09I believe in us.
14:10We believe in you, too.
14:11We believe in both of you.
14:12Yeah.
14:14I'm going to go fry some chicken.
14:15OK, go ahead.
14:1615 minutes left.
14:17At this point, we are scrambling.
14:19You only got one chance to, you know, get it together.
14:22It's got to be good, yeah.
14:24We don't want to let people back home see us.
14:26Yeah.
14:26Not do it right.
14:28I don't want Wanda's chicken.
14:30People won't want to eat with me anymore, will they?
14:32Yeah.
14:34So what do we have back here with the chicken and waffle?
14:36Fried chicken is all in the batter.
14:38The marinade with the flour is that season.
14:41And I love the batter that they had on the chicken.
14:43It certainly should be crispy.
14:45Wanda, how you doing?
14:46It's a great color.
14:49Some pretty chicken.
14:50Seven portion sizes there, too.
14:52Yeah, it looks amazing.
14:53Yay.
14:54I'm telling you, my chicken was pretty.
14:56Let's get out of it.
14:58My God, thank you.
15:00Lord, look at here.
15:03Oh, my gosh.
15:04They fried that chicken already.
15:05Yeah, that chicken looks great over there.
15:08Feels good.
15:10It's hot.
15:12Mmm.
15:13I think Grandma would be proud.
15:15Yeah, she would.
15:16Five minutes.
15:18Get another plate, Kels.
15:19Just spread that, yep, down the middle.
15:21Yep.
15:21Like that.
15:22OK.
15:23Perfect.
15:24It's time to crack the eggs in.
15:25Put them both in.
15:26One at a time.
15:27OK.
15:27One at a time.
15:29All right.
15:30Eggs are drowning.
15:31Ooh, I'm sweating.
15:35I feel good about that.
15:36I've never seen a compressed biscuit, have you?
15:38Because this is something new for me that I'm excited to try.
15:40No, I'm a fluffy biscuit guy.
15:42I don't do compressed, but I'm anxious to see it, to taste it.
15:44OK.
15:48I'm going to make the sauce.
15:49OK.
15:50Spicy honey garlic butter sauce is something near and dear to me.
15:53Ooh, that's kind of spicy.
15:55Oh, my God.
15:55I have always been a honey on pancakes and waffles kind
15:58of person.
15:59So when it comes to chicken and waffles,
16:00if I can get that with some garlic and shallots, spice,
16:04and get it nice and tangy and sweet,
16:06it just works really well.
16:12Ooh.
16:13That's got some fire to it.
16:14Yeah.
16:14One minute.
16:15Woo!
16:17Try to make it look tall.
16:19OK.
16:20This is the stickiest blue cheese.
16:23This is stressing me out.
16:25What do you think?
16:26I think this looks really good.
16:27Here comes the part that is very nerve wracking.
16:30First round, somebody's got to go home.
16:32But I think that they're really going to enjoy this balance
16:34of flavors that we got going on.
16:36I think we offered them something a little bit different.
16:38I think we made a good team.
16:39What do you think?
16:40We have to hope for the best, right?
16:42That's all we can do.
16:43Looks great.
16:44Five, four, three, two, one.
16:49Woo!
16:52We did it!
16:53Woo!
16:54I'm ready for some brunch!
16:55Yeah!
16:56At this point, I honestly don't think we're
16:58a shoo-in for the next round.
17:00I think the other contestants' food looks amazing.
17:03So beautiful.
17:04Yeah.
17:04Chicken and waffles is classic.
17:06Is it good enough for this competition?
17:08Yeah.
17:10All right, Kelsey and Bert.
17:11Hi.
17:12I want to say that I'm here to see you,
17:14but this plate was saying,
17:15I did it!
17:17I'm glad it's calling your name.
17:19We have a crawfish etouffee omelet
17:22with a grilled satsuma side salad.
17:25The colorful side is so beautiful,
17:27and it's definitely a star on this plate.
17:30Beautifully plated.
17:33Oh, honey.
17:34I'm just making friends with this satsuma.
17:40Wow.
17:45The taste is off the chain.
17:48That A2 face sauce is shining.
17:51There's flavor all throughout there.
17:53Good.
17:54The texture of the egg is just perfect.
17:58That blue cheese, it hits you first,
18:01then the sweetness of that char,
18:03that caramelization on that satsuma.
18:05But if I eat this and then eat this,
18:09I have a struggle.
18:10The blue cheese works on this salad.
18:12Yeah.
18:13But on this dish,
18:14that overpowered the next bite.
18:15OK.
18:16Got it.
18:20I'm so nervous.
18:21I know.
18:21You did great.
18:23You did great.
18:24Kim and Allison.
18:26Wow.
18:27Please tell us about your brunch.
18:29So this is, we call it the Mardi Gras drowned eggs.
18:33So you have purple grits, salsa verde, poached egg,
18:37praline bacon, and a biscuit tortilla.
18:41I have to say, this is a beautifully presented idea.
18:46I love the cast iron pot.
18:48The purple grits, very creative for the Mardi Gras
18:51colors coming around.
18:52Well, I'm going to go ahead and start with the biscuit,
18:54because, you know, I'm going to dip all in the sauce.
18:56That's what I like to use it for.
18:57Get in here.
18:58Get in there.
18:59A little bite of everything.
19:04Did you try that biscuit?
19:05I got to.
19:07This is the perfect biscuit for me.
19:09I like the crispy on the top.
19:11That's what I eat.
19:12I eat around the biscuit.
19:13What you've done is taken the thinking out of it for me,
19:16and I can eat this entire thing,
19:17because it's pressed out all the extras.
19:20Very delicious.
19:21Yes.
19:22You have to taste it.
19:25You see what I mean?
19:27OK.
19:27Now you understand why I'm a crispy
19:29OK.
19:30I'm coming to the compressed biscuit to be a believer.
19:32OK.
19:33I like this.
19:34And I love the char on it.
19:35That gives it just a depth of flavor.
19:38I think I'm there on this dish.
19:39OK.
19:40All right.
19:42The salsa verde.
19:43Maybe just a little bit too much water.
19:45It's still a little runny.
19:46OK.
19:47We want to make sure that water is cooked out and reduced.
19:50Gotcha.
19:50I don't know that I'm in love with the grits.
19:54It feels thick.
19:56The consistency is a little thick.
19:57On that grit.
19:58Gotcha.
19:58Would love to have a little more pepper.
20:00I love white pepper in my grits, a little salt.
20:03But that cheesiness, I get that.
20:05Gritting a cheese, you can never go wrong.
20:09Dylan and Wanda, tell us about these chicken and waffles.
20:13Today we have fried chicken and waffles with a spicy honey garlic sauce.
20:18This is a staple for brunches.
20:21This is a beautiful presentation.
20:23That chicken looks crispy right here.
20:25And then let's talk about this sauce, the color of this sauce.
20:28I know we're going to get the sweetness of the honey, but I know there's some heat in here as well.
20:32OK.
20:32And when you say heat, is it like a heat or is it a heat?
20:36It's more honey and butter than anything.
20:38OK.
20:38OK.
20:39What, you want to dive in?
20:40I'm going to test that sauce.
20:42Absolutely.
20:42I don't want it to be too aggressive with me.
20:44So let me just say hello first.
20:46Hello.
20:50Yeah, I'm going to, I got to be careful with that bad boy.
20:55I love the balance, but you're right.
20:56There's some heat in this sauce.
20:58All right.
21:04Come on now.
21:05Mmm!
21:10The flavor that you're getting on that chicken,
21:13the depth of crisp, the texture, the outside is crunchy.
21:18And we're working with chicken breast here.
21:20So it can tend to dry out, but you cooked it perfect.
21:22It's still juicy.
21:23Good job.
21:25These flavors are so perfectly done.
21:30The waffle to me is delicious, but it is not fluffy.
21:36I saw you whipped in some of those egg whites.
21:38I wanted to get a little more height.
21:40I'm sure you wanted to get a little more height.
21:42The spice on the sauce is the one thing
21:45that I'm going to ding you on.
21:47Yeah.
21:47Always assume that they're going to be some light weights.
21:49You've got to be mindful.
21:51Because you don't want to overpower the flavor
21:53that you have on this chicken.
21:54OK.
21:55Ooh.
21:56This is going to be.
21:58Y'all are making it too very hard today.
21:59Yeah, yeah, hold on.
21:59Dishes like the ones y'all made makes me want to have brunch
22:09every day.
22:10Great job, guys.
22:12It was hard to pick a winner.
22:14But ultimately, the best brunch was made by Wanda and Dylan.
22:22Oh.
22:23Oh.
22:24Oh.
22:25Oh, my God.
22:27Oh, my God.
22:28Congrats.
22:29Congratulations.
22:31You've won an advantage that will come into play later.
22:35So that leaves us with Kim and Allison and Bert and Kelsey.
22:39Unfortunately, we can't keep all of you.
22:42Kim and Allison, you know it's a New Orleans brunch when even the eggs are getting drunk.
22:47And your compressed biscuit was right on the money.
22:53Mm.
22:54But the salsa verde was too thin, and the cheesy grits needed a little more seasoning.
22:59Bert and Kelsey, your crawfish etouffee omelet was the south on the plate.
23:06However, blue cheese is a flavor bomb, and it ended up dominating that whole dish.
23:11Mm.
23:12The team that's heading home is...
23:15Kim and Allison.
23:19I'm a little bummed, but it was definitely an experience of a lifetime.
23:24Let's have it out.
23:25Let's have it out.
23:26Let's have it out.
23:27Thank you for some love.
23:29Octavia Spencer loved our biscuit tortillas, so that's a win.
23:32Thanks, everybody.
23:33Thanks, everybody.
23:34I've got to give them a name.
23:35Octavia's Biscuits?
23:36Something like that.
23:37Congratulations, guys.
23:40You're going to be cooking in the final round with a chance to win $10,000.
23:45Yes!
23:46Yes!
23:47Okay.
23:48The easy part's over.
23:49Now it's getting tough.
23:50I know, right?
23:52From making it to the end, I think y'all deserve something really, really special.
23:57Okay.
23:58Yeah.
23:59So I invited a VIP to join us in the kitchen.
24:02Forbes named her one of the hundred most powerful women in the world.
24:06But her friends, we all just call her Reese.
24:11Please welcome Reese Witherspoon, my dear friend.
24:16Oh, my God.
24:17Oh, my God.
24:18Oh, my God.
24:19Oh, my God.
24:20Oh, my God.
24:21Oh, my God.
24:22Oh, my God.
24:23Oh, my God.
24:24Maybe I should bend and snap.
24:25Yeah, bend and snap.
24:26No, I can't.
24:27I can't.
24:28Oh, wow.
24:29Reese, tell us about some of the dishes your family used to make growing up in Tennessee.
24:33Oh, my gosh.
24:34Okay, my grandma cooked every Sunday, and it was a big feast.
24:39Two of her really big specialties were chicken pot pie and chili pie.
24:43And that was kind of her go-to on weeknights when the kids were over and she was helping us with our homework.
24:48Sounds good.
24:49So, teams, Reese's childhood favorites are going to be the inspirations for your final challenge.
24:55We want you to give us your interpretation of either cornbread chili pie or chicken pot pie.
25:02Okay, cool.
25:03Cool.
25:04Wanda and Dylan, since you came up with the best dish in the last round, you get to pick first.
25:10Which of those savory pies is calling your name?
25:12I don't know if she did.
25:16Chicken pot pie.
25:17You can make a lot of mistakes with chili and then just cover it with cornbread.
25:23Yep, I think we got it.
25:25Okay, what is it?
25:26We're going to do the chili pie.
25:28I worry about getting chicken pot pie done in an hour, so cornbread chili pie, it's our way to go, I think.
25:35Yeah.
25:36Oh!
25:37Good choice.
25:38Good choice.
25:39So we get the chicken pie.
25:40Chicken pie.
25:41Yes.
25:42Okay.
25:43Also a good choice.
25:44All right.
25:45You've got 60 minutes to give us your family's take on a Witherspoon family favorite.
25:50Oh, my.
25:51No pressure.
25:52Reese, you want to help us get started?
25:53Yeah.
25:54What do I do?
25:58Good luck, teams.
25:59We're going to all do this together.
26:01Let's get cooking!
26:04Woo!
26:05Woo!
26:06I'm going to touch the oven real quick, and you get the coles.
26:10I'm going to cut this bacon up real quick.
26:12I promised myself I wasn't going to cry on this show.
26:15Well, I cried a little bit when Reese came out, but we're going to ignore that.
26:20Did y'all have chicken pot pie growing up?
26:22I didn't have chicken pot pie.
26:23You didn't?
26:24I had a whole lot of cornbread.
26:27Oh.
26:28That's the beauty of the South.
26:30Southern cooking has its own flavor, its own culture from state to state.
26:34We have all these different perspectives in this kitchen right now, and watching how the families work together in the kitchen.
26:41I love that, you know, I have six siblings, right?
26:43I was next to the youngest, so I didn't have to cook, but I was always in the kitchen when my mom and siblings were cooking.
26:49And a little bit.
26:50It's just some of my favorite memories of my childhood, and that's one of my reasons for doing this show.
26:55Wanda and Dylan are from Georgia, and Bert and Kelsey are from Louisiana.
27:01So don't expect to get your dish.
27:02Okay.
27:03They're going to put their spin on your dish.
27:05Okay.
27:06I love that.
27:07I'm going to put some oil in the pot.
27:08Okay.
27:09We make chili a lot at home, you know?
27:11Yeah.
27:12And then that cornbread.
27:13I mean, all of us learned how to make cornbread when we grew up, right?
27:15Yeah.
27:16My mother made the most amazing cornbread.
27:18It had a crunchy crust.
27:19Flavor was great.
27:21It was never nothing but perfect.
27:23One thing we're going to do to kind of add a little twist is some jalapeno and some cheddar.
27:27Yeah.
27:28It would be almost humiliating for a Southerner to make bad cornbread.
27:32I wonder what they're doing over there.
27:34I don't know.
27:35Chicken pot pie.
27:36It's one of her favorites.
27:37Yeah.
27:38I don't want to let her down.
27:39Hopefully, Reese's Tennessee tongue will love this Cajun dish.
27:42Yeah.
27:43Listen, I'm a little worried about this.
27:45I am worried too.
27:46Chili takes so long to just develop a really nice flavor.
27:49You know, three hours really.
27:50I usually cook mine overnight.
27:52Now we got to do it in 60 minutes.
27:54Yeah.
27:55I don't know.
27:56I'm a little bit concerned.
27:57We needed something a little bit more of a flavor than beef.
28:00And so immediately we're thinking bison.
28:02Looking good.
28:03I like the idea that you can bring new people in your family and share these recipes and create togetherness.
28:09I look forward to having children who are not my own help me cook.
28:13I think I'm almost done with all the prep over here.
28:17So then I'm going to work on the pastry next.
28:18Yeah, work on the pastry next.
28:19Yeah, work on the pastry next.
28:20Yes.
28:21Good girl.
28:22All right, Bergie, Kelsey.
28:23Get your turn ready.
28:24Tell us what you're doing with this chicken pot pie.
28:26We are making a little bit of a different type of pot pie.
28:30We're actually using portobello mushrooms and a lot of green onions.
28:35So it's kind of more of a chicken stew, but we're using puff pastry.
28:39I always cut the circles too big because they bake down.
28:42Well, this is puff.
28:43It's going to puff up.
28:44But that's going to puff on the top.
28:45We've got to get the bottom cooked first, though.
28:47Otherwise, it's going to taste like dough and we don't want that.
28:49Okay, you're right.
28:50You're right.
28:51Okay.
28:52We want that flaky underneath.
28:53Oh, that's so smart.
28:54I only put the flaky on top.
28:56What I love, that you started browning the chicken.
28:59Oh, yeah.
29:00And I call that flavor and oil.
29:01All the flavor is still there.
29:03Then you added the flour.
29:04You're building the roux.
29:05You're making that nutty, dark, rich, peanut butter flavor for us.
29:08Some people bake that chicken and that just ain't legal.
29:11You know what I'm saying?
29:12You're letting the flavor go.
29:13Because you're scraping up the bottom bits and that's supposed to...
29:15This is where the goodness is.
29:16See, this is the goodness.
29:18You can tell that one of us is a cook.
29:20Well, three of us are cooks right here.
29:22I'm pregnant.
29:23Aw.
29:24She got a little baby cook.
29:25Yes.
29:26She's got a baby cook.
29:27How are you feeling, Kelsey?
29:28Just being here is such an honor.
29:30We are so excited.
29:31I cannot believe I'm cooking for the three of you.
29:33Yes.
29:34This is amazing.
29:35We've been catching ourselves all day like...
29:37Yes.
29:38I grew up in Lutch, Louisiana.
29:39Do you know how small that is?
29:40What?
29:41And I mean, here I am with Reese Rosespone and Octavia and Doug.
29:45I mean, come on.
29:47In my lifetime, did I ever think this was going to happen?
29:49No.
29:50I'm gonna add the beans.
29:51Okay.
29:52And just a little bit more spice.
29:53Yeah, we gotta really watch the spice.
29:54I'm not really worried because I'm gonna taste as I go.
29:55We're just gonna roll with it.
29:56What spices are y'all using in your chili?
29:57Because everybody's very particular about what they use in their chili.
29:58Dylan loves heat.
29:59I do love some heat.
30:00Yeah, we gotta calm you down.
30:01I got in trouble here for a second.
30:02I personally think that a kind of definitive ingredient in chili is cumin.
30:05If you don't have cumin, it's not tasting like chili, it's tasting like spaghetti sauce.
30:20Dylan, have you always been a cook?
30:22Since I was eight years old, I can remember it.
30:24Yep.
30:25I started making dinner for my family and it just kind of took off from there.
30:28Can you teach my children how to cook?
30:30I mean, get with me, you know?
30:32You have cumin in there and the chili powder and the cayenne pepper.
30:36What's bringing that heat?
30:37It's just regular red chili powder with cinnamon and jalapeno.
30:40Do you think that was a good idea, that jalapeno Reese?
30:43Sometimes I get that shock from a jalapeno.
30:45Yeah, me too.
30:46Me too.
30:47It's like this.
30:51We think what's really gonna get in there as opposed to the spice is that pork.
30:56We put some bacon in there.
30:58Bacon just coats everything real nice.
31:00It has real nice fat.
31:02We're using bison because it just adds a little twist to the usual beef, I think.
31:07Kind of gamey flavor.
31:08I think that's gonna play well with the pork.
31:10Okay.
31:11What would it mean for you to win the whole competition, the $10,000?
31:14Oh, gosh.
31:15You know, it would be a huge honor.
31:18But just to know that you think our food is worthy.
31:22You know?
31:23Oh, my gosh.
31:24We're gonna learn all these recipes and then we're just gonna be cooking with gas.
31:27Yeah.
31:28I mean, we're gonna be, our vacations are gonna be going off.
31:30I'm gonna be in there washing dishes while you are whipping up.
31:33Okay, let's see.
31:37Oh, no.
31:38They're not brown yet.
31:39They're falling down.
31:4120 minutes.
31:42They're kind of falling in.
31:45And, um, I'm not liking it.
31:48I'm feeling a little bit defeated looking at our puff pastry.
31:51They're not sticking to the sides.
31:53They're not browning like we want them to brown.
31:55They're not getting crispy.
31:56We don't have a lot of time to get this done.
31:58I don't know what to do.
31:59I don't know what to do.
32:00Ugh.
32:01This is turning into a disaster, honestly.
32:03I'm stressed for them.
32:04I say we just take them out, just put it on the top.
32:08And not have it not at the bottom?
32:09Not at the bottom.
32:10Okay, scratch that idea.
32:11It's called pivoting.
32:13Here, right?
32:14Yeah, take them out.
32:15We need like a fork or something.
32:16So basically the pastry is not working as a pie crust.
32:21So what we're gonna do is put the filling and then cover it with the pie crust on top.
32:26So it'll look like a pie.
32:28Reese said that she only puts it on the top anyways.
32:30Yes.
32:31So we're just gonna have to improvise.
32:33Failure is the mother of invention.
32:43It's got a lot of heat to it.
32:44Oh no.
32:45Yep.
32:46We can balance that out with some sugar.
32:47Sugar.
32:48Yep.
32:49To bring some of the heat down and make it a little bit less hot.
32:52Yeah, that's a good idea.
32:54I keep going heavy with that heat.
32:55We gotta let out the heat.
32:56No more of that.
32:57No more of that.
32:58No more.
32:59No more.
33:0015 minutes left.
33:01We're running out of time.
33:02Octavia, it's like you and I are in action.
33:03And you're like, we're running out of time.
33:04Please, Mr. President.
33:05Thanks.
33:06We're nervous.
33:07What do you mean?
33:08I am the president.
33:09Hold up.
33:10You know what?
33:11Let me have had that.
33:12Really good.
33:13Okay.
33:14This is ready.
33:15You making them big enough?
33:16Trying.
33:17We need to get them in the oven.
33:18They need to be in for 15 minutes.
33:19Yeah.
33:20You guys, I think Bert and Kelsey are in trouble.
33:21They didn't leave enough time for error.
33:22And that error might have put them behind.
33:2315 minutes isn't enough to cook a pot pack.
33:24It's gonna be close.
33:25They better hope that dough is gonna come.
33:26Yeah.
33:27Oh, Lord.
33:28I hope this isn't too hot.
33:29I like it.
33:30I mean, it's good.
33:31But it's got a little heat to it.
33:32It's got a little bite to the back end of it.
33:33No?
33:34It is spicy.
33:35I don't know if we can get away from it now.
33:36I'm sorry.
33:37It's okay.
33:38It's okay.
33:39We'll put a little more sugar in it.
33:40My grandmother put sugar in everything.
33:41We gotta throw a lime in there.
33:42Oh, yeah, yeah, yeah, yeah.
33:43That'll help, too, with some of the heat.
33:44Yeah.
33:45Yep, yep, yep, yep.
33:46Maybe the cornbread will take some of the heat down.
33:47I think so.
33:48There's even gonna be some creme fraiche on top.
33:49Okay.
33:50Yeah.
33:51So it should be good.
33:52Yeah.
33:53So it should be good.
33:54Yeah.
33:55Yeah.
33:56Yeah.
33:57Yeah.
33:58Yeah.
33:59Yeah.
34:00Yeah.
34:01Yeah.
34:02Yeah.
34:03Yeah.
34:04Yeah.
34:05Yeah.
34:06Yeah.
34:07Yeah.
34:08Yeah.
34:09Yeah.
34:10I'm gonna be honest.
34:11I'm a little worried about that chili.
34:12I'm not a big spicy.
34:13Thank you very much.
34:14We're in it now.
34:15We gotta go.
34:16How you doing, guys?
34:17Our, um, cornbread is in the oven.
34:18How you feeling?
34:19Can we get five extra minutes?
34:20Oh, yeah, no.
34:21Five extra minutes would be fantastic.
34:22You just need five.
34:23You always need five.
34:24Yeah.
34:25How's it look?
34:26Oh.
34:27So we have five minutes left.
34:28They're looking at the dough in the oven.
34:30It's not browning.
34:31Yeah.
34:32I'm worried.
34:33I don't want anything half cooked.
34:37This is gonna be done right as the bell goes off.
34:42Should we broil a minute just to get it brown?
34:44And this is where you get to the last minutes.
34:47Maybe the broil becomes a friend just to get that coloration on.
34:50Well, shouldn't the broil always be your friend?
34:52This is the Hail Mary type.
34:53They better hurry.
34:54One minute.
34:55We gotta take it out.
34:57It's okay.
34:58It's okay.
34:59We needed five more minutes.
35:00Yeah.
35:01For sure.
35:02What's it look like?
35:03You think that's good?
35:04Oh, yeah.
35:05That looks good.
35:06Nicely browned around the edges.
35:07I know time is crunched, but putting that cream right on top of that hot corn bread.
35:11Yeah, it's gonna start to.
35:12You're gonna get milk.
35:13By the time it gets to us, it's gonna be soup.
35:15It's gonna be soup.
35:17Oh, my gosh.
35:18I'm making a mess.
35:19Five, four, three, two, one.
35:21That's it.
35:22Oh, my goodness.
35:23I don't think that this is our best work.
35:24The edges are cooked.
35:25Let's hope that the deliciousness underneath that uncooked dough is gonna save us.
35:30A little bit.
35:31A little bit.
35:32Right, yeah.
35:33Maybe just a little bit.
35:34A little bit.
35:35Right, yeah, maybe just a little bit.
35:49Hey.
35:50How you doing?
35:51Hi.
35:52Thank you, thank you.
35:53Cajun chicken pot pie.
35:54Okay.
35:55There you go.
35:57You're welcome.
36:01So we made a Cajun version of a chicken pot pie.
36:05I hope you enjoy.
36:09Watching you guys cook it made me hungry.
36:12Good.
36:13I love the idea of the individual gorgeous little pots.
36:16Yeah.
36:17Yeah, I think it looks beautiful.
36:18It smells delicious.
36:20I was noticing the crust, because I'm used to it going over the edges.
36:23Yes, yes.
36:24I think the puff pastry, you have to cut it way too big.
36:27Way too big.
36:28That's right.
36:29But I've struggled with that, too, where when you cut it to small, it shrinks.
36:32It shrunk in the pot, right.
36:34But I'm really excited to taste this sort of twist you have on it.
36:38Yeah.
36:39Let's dig in.
36:46I love the roux.
36:50I love the smokiness.
36:51I love the caramelization of those red onions.
36:54Yeah.
36:55It would have been great just to have a little bit more sweetness from like a carrot or a pea.
37:00But what you have here is quite tasty.
37:03Okay.
37:04Good.
37:05I do think the chicken is really well cooked.
37:07It could have been dry.
37:08You know, there's nothing worse.
37:10Yeah.
37:11The flavors underneath, they're there.
37:13The problem is just getting that texture and the chewiness of the dough.
37:18Thyme in the oven.
37:19Yeah.
37:20Thyme in the oven.
37:21Definitely played a factor.
37:22But the taste underneath that is amazing.
37:25Good.
37:27It tastes delicious.
37:29The puff pastry not being cooked was really, you know, a downer.
37:33I mean, nobody wants to eat raw dough, right?
37:36Hello, hello, hello.
37:38Hi.
37:41Thank you so much.
37:45Wanda and Dylan, why don't you tell us about your dish?
37:48So what you have is a three-bean bison chili with a cheddar cornbread topping and creme fraiche
37:55on the side.
37:56I think it looks delicious.
37:57It makes me so happy.
37:58Reminds me of my grandmothers.
38:00I really like that you got a nice color on the top.
38:05I love the individual skillets.
38:08They just add such a nice little rustic feel.
38:11I would have spent a little more time plating this.
38:15It's in a black bowl.
38:16It's running up to sides.
38:18This feels like an afterthought.
38:20I would have left that off.
38:22Well, let's dig in.
38:23All right.
38:24Are we going with a fork or a spoon?
38:26I don't know.
38:27I might stay with a spoon.
38:28I'm gonna stay with a spoon.
38:29I suggest a spoon.
38:30A spoon?
38:31You gotta dig in?
38:32I don't think I've ever eaten bison in my whole life.
38:35I know.
38:36When you said bison, I'm like, as in buffalo?
38:37Buffalo.
38:38Hello?
38:39Mmm.
38:40Cornbread, it certainly hits you.
38:41I get the cheddarness of the cornbread, but then I dive into the chili.
38:53A lot of spices there.
38:54It tastes a little cumin.
38:55Not too spicy for me.
38:56I know you were worried about that.
38:57Yes.
38:58And it's not too spicy for me.
39:00So thank you for backing off of that heat.
39:02You're welcome.
39:03I was worried about the tomatoes, because I don't like big, chunky, undercooked tomatoes.
39:08But they really cook down nicely.
39:10I've never tasted bison, but it's delicious.
39:13It is.
39:14It's nice, tender.
39:16You know, getting the fat and the smokiness of that bacon that's helping that bison.
39:21I think my only negative is the ratio of cornbread to the chili.
39:26I think there's too much cornbread in the center.
39:29It kind of pushed all the chili to the edges.
39:31So I think if you'd filled it a little higher with the chili, it would have made a nice little dome shape.
39:36But the taste of the cornbread is delicious.
39:39It's really delicious.
39:40It tastes really fresh and homemade.
39:42Yeah.
39:43You can taste the love in there.
39:45Thank you, guys.
39:48Battle of the tops.
39:54Dough problems today.
39:56Dough money, dough problems.
39:58What?
39:59Dough money, dough problems.
40:00No.
40:01Oh, no.
40:10Teams, you showed a lot of range today.
40:13From amazing brunch dishes to down-home savory pies.
40:16It's amazing.
40:17It's been great.
40:18Great day.
40:19Marisa, it was such a pleasure having you here in our kitchen today.
40:22I just want to say it's been so lovely to see you guys work so well together food is about love and
40:28friendship and family so thank you for picking these beautiful meals for us Wanda and Dylan
40:35we all agreed that your cornbread was delicious and your chili it all the right notes but we
40:41wanted more of that chili the pie topper was crazy thick y'all Burton Kelsey your Cajun
40:47chicken pot pie was super hardy we love the tender chicken the smoky roux and those earthy mushrooms
40:54but the top of them and cover the whole pie and the bake on the crust was pretty blonde and this
41:02was a hard decision delicious the team is taking home $10,000 is Wanda and Dylan
41:17we won it's so crazy it's wild never would have thought yeah like never oh my gosh
41:26William's gonna be ecstatic gonna be super impressed
41:31we didn't win but they deserved it absolutely thank you so much for sharing your families with us
41:41it's been really a once in a lifetime experience for us and it's love I mean food is love to us
41:47it really is well y'all already hugged it out with them so we're gonna
41:50I think what's next is bragging rights no
41:56nothing this was so fun it was so delicious