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Family Recipe Showdown Season 1 Episode 3
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🎥
Short filmTranscript
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 at the right time, we're buttering the biscuits.
00:24Where I surprise pairs of loved ones
00:26by inviting them to cook their secret family recipes for me.
00:30Is that Octavia?
00:31It is indeed.
00:33And a bunch of my friends.
00:34Oh, wow.
00:35I'm ready to eat.
00:37If I'm being honest, I don't like the look of it,
00:38but I'm sure the taste of it is going to be great.
00:42We're going to have a party.
00:47It's not a kick, it's a punch.
00:48It's like whoop, whoop.
00:51Helping me judge is Chef Duke Chase,
00:54the grandson of Leah Chase, the queen of Creole cuisine,
00:58and executive chef of the world-famous restaurant,
01:01Dookie Chase's.
01:02Grandma would be proud.
01:03And the jalapeno, look out.
01:05So y'all ready?
01:06Then let's get cooking.
01:15All right, we got to hype each other up.
01:16Let's do it again.
01:17Hype, hype, hype.
01:18Showtime, go time.
01:19Hype.
01:21Oh, this is nice.
01:24Welcome, welcome, welcome.
01:25Oh, my goodness.
01:26Oh, my God.
01:27Is that Octavia?
01:29It is indeed.
01:30Whoa.
01:32Oh, my God.
01:33Hello, hello, hello.
01:35Welcome, welcome.
01:37We're cooking for Octavia Spencer.
01:41Hello.
01:42Love your work, Octavia.
01:44Welcome, y'all.
01:45As you know, here in the South, cooking
01:47is a big part of our lives.
01:50That's why a lot of my best memories
01:52have taken place in a kitchen.
01:54Not that I was actually cooking in it,
01:56because no sane person would ever ask me to do that.
02:00I'm not good at it.
02:02But I am an expert at tasting.
02:05That's why it was important for me
02:07to get this guy to sign on as our expert chef,
02:10Dook Chase, of New Orleans' landmark restaurant,
02:14Dookie Chase's.
02:15Dookie Chase, like, a New Orleans legend.
02:17His grandma is one of the most famous chefs
02:20to come out of Louisiana, and he's
02:22taken on those traditions that Miss Leah did.
02:24As somebody from Louisiana, knowing
02:26that he's going to be tasting my food, the pressure's on.
02:29My grandmother taught me how to cook from my heart,
02:32and when people taste my food, I want them
02:34to taste that love and passion, just as you all want us
02:37to do today.
02:38That's right.
02:39And only one team is going to win $10,000.
02:43So give us all that love stuff that chef was talking about.
02:46But you know what else you got to do?
02:48Destroy your opponent.
02:51All right, let's talk about your first challenge.
02:54In the South, cocktail hour is the perfect time
02:57to get together with your friends and family.
02:59So teams, your first challenge is
03:01to create a cocktail hour spread that features three
03:05delicious small bites.
03:08Each team will also have to mix up an original cocktail.
03:12We've got all the ingredients you'll
03:14need to create your drink and snack right over there
03:17in that beautiful farmer's market.
03:22Here's the good news, y'all.
03:23You don't have to make your own vodka.
03:27Well, that should save you some time,
03:29because every second counts, because only two teams will
03:32make it to the final round.
03:34I'm going to give you 60 minutes for this one, y'all.
03:36So impress me.
03:39All right, enough talking.
03:41Get to cooking.
03:44Let's see.
03:45Oh, how about a pineapple margarita?
03:48If two gay guys can't throw a good cocktail party,
03:50we'll be ruined.
03:52We have a classic gay modern love story we met online.
03:56We live in Dallas, Texas, and we have two kids.
03:59Food is a really important part of our lives.
04:02Our favorite times together are in the kitchen.
04:04I would love to never leave the house
04:05and just have people over and cook for them all the time.
04:08So let's see here now.
04:09Sticking with seafood?
04:10Yeah, let's just do the seafood.
04:13Teen work, make the dream work.
04:14Absolutely.
04:15I wouldn't have had anyone other than my mommy here with me.
04:18We're actually the dynamic duo.
04:21Oh, OK.
04:21Mm-hmm, mm-hmm, mm-hmm.
04:22Am I Robin?
04:24I'm Batman.
04:25OK.
04:27My first memory of cooking, I had to have been about seven,
04:31and my mom pushed the chair up to the stove,
04:35and I was able to scramble eggs by myself.
04:38She always loved being in the kitchen, though.
04:40All right.
04:41Break it.
04:43Let's do a cheese toast.
04:44Yeah, that could be good.
04:46Yeah, let's do shrimp.
04:46Shrimp feels more tight.
04:48Do I think anybody should be afraid of us?
04:52Hell, yeah.
04:54We're bringing Thai flavors.
04:55I mean, who doesn't like Thai food?
04:57Yeah.
04:57I've always been interested in what's going on in the kitchen.
05:01I probably followed you around like a little puppy as a kid.
05:04You just love to eat.
05:05That's also true.
05:06She's definitely the eater.
05:09I think it's hard sometimes for our Thai community
05:12to feel like we have a place in the South.
05:14So winning would, oh my gosh, it'd mean everything.
05:18Oh, nice, nice.
05:20Oh, my God.
05:22Oh, wow.
05:24So excited to be here.
05:26You know we're going to take home the prize.
05:29Oh.
05:30Gloves off.
05:33Gloves off.
05:34Or oven mitts on.
05:35I'm ready to cook.
05:36I'm ready to cook.
05:37Oven mitts on.
05:38Oven mitts on.
05:38OK.
05:39I'm going to get this pork belly going.
05:42Cool.
05:43Trim some of this fat off.
05:45We live in the South, and we're Southerners.
05:47But we will be doing Southern cooking with Thai flavors.
05:52So we're making a son-in-law's deviled egg,
05:55a tamarind barbecue pork belly skewer,
05:58and a pimento cheese shrimp toast.
06:02That's real brave doing pork belly.
06:04Look at you.
06:04Do you have the pressure cooker going for that?
06:06Yeah, let's see.
06:07Let's see.
06:07I want to see that magic.
06:08He likes risk.
06:10All right, that's in.
06:12Say Sean and Ali.
06:13How you guys doing?
06:14How's it going?
06:15I got pork belly in the pressure cooker.
06:17I know that's iffy, but you know, we got to make it done.
06:19I'm looking at the time.
06:20I say, that'd be the first thing going in there.
06:22Yeah, it had to be.
06:23It had to be.
06:24Is there a glaze that you got going on in these pork belly?
06:26Yeah.
06:26I made a tamarind barbecue.
06:27I love it.
06:28I love it.
06:29I love it.
06:30Y'all didn't come to play.
06:31I think it's a very beautiful thing
06:33to see a father and daughter cooking together.
06:36It's one of my favorite things.
06:37Is it this wild when y'all are cooking at home?
06:39Yeah, usually it's worse because, like,
06:41I'm yelling at her because she's making a complete mess.
06:44But now I'm making a mess, so I got nobody to blame right now.
06:47You know, I saw some eggs being boiled.
06:50OK, so it's called a son-in-law egg in Thailand.
06:52OK.
06:53And what they do is they make hard-boiled eggs,
06:55and they deep-fry them.
06:57They deep-fry the outside.
06:58Oh, my gosh, and it's with a pad thai sauce.
06:59I love it.
07:00It's, like, so good.
07:01So naturally, when we thought of a southern hors d'oeuvre,
07:05I was like, you know, deviled eggs, southern hors d'oeuvre,
07:07let's go for it.
07:08Deviled eggs and fried?
07:09Woo!
07:10I love that you're making some traditionally southern dishes,
07:13but with a flair.
07:15Growing up in a house with immigrant parents from Thailand,
07:18living here in the States, you know, you've
07:20got to really marry all your cultures together.
07:22Everything we actually learned in the kitchen is from Grandma.
07:25She really cooks with love.
07:27And I'd love for people to know my mother's cooking.
07:30So much of what southern cooking is, like, really just
07:32comes from the heart.
07:34This is just our own version of that.
07:35It's our regional southern Thai food.
07:39All right.
07:40Crawfish is going in.
07:43Hey, John and Eric.
07:44Hi.
07:45What you got going on here?
07:47Well, he's from southern Louisiana.
07:48I'm from Texas.
07:49So we're doing sort of like a Tex-Mix twist on some classic
07:52Louisiana dishes.
07:53So I'm working on a poblano sauce for his fried catfish bite.
07:57Oh, OK.
07:58So it's my mom's recipe for fried catfish.
08:00And I see you have the catfish already gone with the corn milk.
08:03Also, I actually soaked them in buttermilk and sour cream
08:05with a little mustard.
08:06Oh, oh, oh.
08:07Because it gives that little bit of bite to it, so.
08:09And I love the tank of that mustard.
08:10Absolutely.
08:11Also because of the Texas part.
08:13Oh, jalapeno poppers, but with a little chorizo
08:15and pepper jack in the cream cheese, so it's a little spicier.
08:18Oh.
08:19And then I worked in the kitchen with my mom and my grandma.
08:21So I'm making my grandma's recipe for crawfish etouffee.
08:23Tell me about your grandma.
08:25Oh, my grandma's like a good old Cajun woman.
08:28And she was 40 years old when I was born,
08:30so I spent a lot of time with her.
08:32And so I was in the kitchen with her from like, I was like nine.
08:35So my grandmother was always in the kitchen.
08:37That's one of the most.
08:38You don't want to hear about his grandma.
08:39I need him to work.
08:42I do hair.
08:43You can't cut.
08:43If you can't cut and talk, get out of here.
08:45You're right, you're right.
08:46He could do this.
08:47Put a quarter in the machine, he'll sing all day long.
08:50So now there's one last ingredient that I can't tell you
08:53about something my grandma always did.
08:54at the end of the recipe.
08:56And she'd be so mad if I gave our family's secret away
08:58to the rest of the world.
08:59Maybe can you whisper me the secret?
09:01Because you know I'm not a cook, and I won't remember.
09:04We're leaning in.
09:08Just a dash.
09:08You had me at hello.
09:10Just a dash.
09:11I'm not telling him.
09:12Grandma be proud.
09:14Just tell me.
09:15No.
09:16We're married.
09:17Exactly.
09:19It's in the prenup.
09:21We're going with the good stuff that we know tastes delicious.
09:24Ellen, what are y'all doing over there?
09:27We're doing grandmother's salmon cakes and black-eyed pea salad.
09:32Oh.
09:33And a crab-stuffed cherry tomato.
09:35These recipes are special because they have been in the family
09:38for years, generations.
09:41What did I add in here?
09:42Did I forget something?
09:43I hope not.
09:46Mommy, you got to get that salmon on.
09:50Mommy?
09:51Mm-hmm.
09:52Did you hear me?
09:52Mm-hmm.
09:53All right.
09:54You are very much so making me nervous.
09:57All right.
09:58It's 30 minutes until cocktail hour.
10:00Woo!
10:01Woo, 30 minutes.
10:03It's getting hot in here.
10:05Let's also roast the bacon a little bit.
10:06The bacon for the jalapeno poppers, correct?
10:08Yes, sir.
10:09We want to render it down just a little bit.
10:10Not fully cooked, but it can crisp up while we're cooking.
10:13You look at John and Eric.
10:15They started to pre-work that bacon, because what they don't
10:18want to do is overcook that pepper, trying to crisp up
10:21that bacon.
10:24Dad, is your Instant Pot going?
10:27What the ?
10:28Ooh.
10:29Yes.
10:29The stress of it all.
10:32Pressure cookies are famously temperamental.
10:35It's got a lot of buttons, too, you know?
10:36It's got a lot of buttons.
10:37Well, I can go sideways.
10:39I assumed it was on, and it wasn't.
10:41Just hoping that this thing comes to pressure.
10:48Is that Usbury?
10:50Uh-oh.
10:52Too brown?
10:53Yes.
10:55Mama, mama.
10:56I think we're in trouble.
11:01Later, there's a guy who's the life of every party,
11:04and one of my favorite people on the planet,
11:06my friend, Eric Stonestreet.
11:10Keep it going, everyone!
11:12Come on, man.
11:15Surprise!
11:19I got more mix.
11:20I'm going to have to take these out.
11:22We're going back in for a second try.
11:24We can't go home if we don't win.
11:26We won't be able to show our faces.
11:28I smell something burning.
11:29What's happening?
11:31So we weren't as happy with the coloring
11:34on our salmon cakes.
11:36But mama made an extra batch, so they're
11:38going in to get crispy.
11:40Perfect.
11:40I got to tell you, I like a little extra crisp,
11:43so don't be too worried.
11:45What type of breading did you all use?
11:47I use buttered crackers in these.
11:49Crackers?
11:50OK.
11:50That grandmother recipe.
11:52I love it.
11:52I love it.
11:53I use crackers, so we use them, too.
11:56Your salmon cakes reminded me of a salmon croquette
11:59and all that great stuff I used to make with my grandmother.
12:01Exactly, my mom used to make them.
12:03All right, this is exciting, guys.
12:06Why does it feel like Christmas to me right now?
12:10Y'all don't want me to say, I may burn everything now.
12:15Let me get these eggs out.
12:18I'm going to start doing jalapenos,
12:19so I'm going to wrap these.
12:20All right, I'm going to go fry the catfish.
12:22What you need, another bowl?
12:23Brown sugar?
12:24Brown sugar?
12:25We got brown sugar.
12:26What are you doing with brown sugar?
12:27I'm grilling the peaches for our cocktail.
12:30I kind of want to go to your station.
12:31That sounds delish.
12:32Right?
12:34When I said I don't cook at all, I kind of lied.
12:37OK.
12:37I do have a special.
12:39Yes, yes.
12:40It's my cocktail.
12:41All right, a little mixology going on.
12:43I'm not going to give you all the ingredients.
12:45Can't tell me all the secrets.
12:47I just have to make it for you.
12:48I would love to try it.
12:49Let's go to start getting ready for the drinks.
12:51Drinks, drinks, drinks.
12:54Oh, they're burned bourbon.
12:55All right.
12:55OK.
12:56We're going south of the border.
12:57Oh, tequila?
12:58We're doing tequila.
13:00We really like a pineapple margarita.
13:02It's fast, it's an easy recipe, and it's really good.
13:05That lemongrass smells so good.
13:07For the spicy lemongrass, old fashioned,
13:09we're injecting some delicious Thai flavors.
13:12Burn your tongue a little bit, but you know,
13:14wash it down with some whiskey.
13:16Sorry, I like a heavy pour.
13:17The two main ingredients.
13:19The best red wine you can find.
13:21Bloop, bloop.
13:22That's good for me.
13:23And diacola of choice.
13:27What are we calling this?
13:29My friends call it the Old Timber.
13:31The Old Timber?
13:32Because it puts me to sleep.
13:33Oh, I see.
13:40Oh, my God.
13:40I like that.
13:41Oh, my goodness.
13:43I wonder if I finish this, am I going to go Old Timber?
13:46I think you might.
13:47I'm out.
13:48I think you might.
13:49Oh, that's hot.
13:50It's so hot.
13:51OK.
13:52Yeah, we don't need anything else on the catfish.
13:55Where's the salad?
13:56In the refrigerator?
13:57You haven't put everything in it already, yes ma'am.
13:59We are from a crab town.
14:02You can't have a cocktail party without crab.
14:04We need to get these jalapenos in.
14:06Oh, .
14:07Yeah.
14:08How's the pork belly looking?
14:09A few more minutes.
14:11I don't think we have much time, Dad.
14:13How's our time?
14:1415 minutes.
14:16There we go.
14:17Look out.
14:18Move.
14:19You need your lemon sauce.
14:24Hey, Allie, can I get one of those drinks?
14:27Keep the cocktail shaking, because my hands are quaking.
14:33OK, let's go.
14:34Pementos.
14:37Spreading this shrimp toast.
14:38I just want to get through this round.
14:40That's the bacon.
14:42Let me taste.
14:44We got that southern here.
14:46I'm getting nervous.
14:47And me and you both.
14:48But I'm getting hungry.
14:49I need some more sizzle here.
14:53One minute, y'all.
14:55That pork belly, we're getting this thing out no matter what.
14:58Dad, those look beautiful.
15:01Let's go ahead and get these plated.
15:02Careful, they're a little flimsy, because they're so big.
15:04OK.
15:05All right.
15:06You got those peppers for me?
15:07Yep.
15:08How do you want me to put that tartar sauce just dripping over?
15:11Make sure there's capers in there.
15:13Ooh.
15:14Sesame seeds.
15:15Let's go.
15:16Let's go.
15:17Three, two, one.
15:20Slap it out.
15:21Slap it out, teams.
15:24Let the cocktail party begin.
15:30Oh, my gosh.
15:31Ooh.
15:32I love you, Dad.
15:33Before anything happens, I want to say that everybody's a winner right now.
15:37Yes.
15:38Yes.
15:39Somebody's not going to be later.
15:40But right now, right now, we are going to live in our love space.
15:44Well, well, well.
15:51Love it.
15:52I love it.
15:53You guys were very stressed out.
15:55You got to live in chaos sometimes, you know?
15:57Yeah.
15:58We made barbecued pork belly with a tamarind barbecue sauce, pimento shrimp toast, and sundown eggs.
16:04It looks beautiful.
16:05You had us worried.
16:06You know, the size on this toast, you know, you want to get that toast down.
16:10Yeah.
16:11You want that bite size.
16:12I see some lemongrass.
16:13Yes.
16:14Spicy lemongrass.
16:15Old sashi.
16:16Got to bring the hair.
16:17Oh, that's good.
16:19That's good.
16:20Yeah?
16:21You said a little heat, but it's in the back end.
16:22Yeah.
16:23It's slow.
16:24It's a slow burn.
16:25Yeah.
16:26This is a beautiful cocktail.
16:27It really is.
16:28It really is delicious.
16:29So let's dive on in.
16:31Yeah.
16:32We start with the sun and all egg.
16:33Mm.
16:34Okay.
16:37There was nothing in my brain that knew that you could deep fry a deviled egg.
16:42Very interesting and delicious.
16:43So I get the son-in-law.
16:44Is that a good son-in-law or a bad son-in-law?
16:46Yeah.
16:47You know, I think it's a good son-in-law.
16:48Yeah.
16:49You're in the house or you're out of the house.
16:50The story goes, if the son-in-law's bad, then he's next in the fryer.
16:54Uh-oh!
16:55Oh, man.
16:56What?
16:57That's a beautiful dish.
16:58You had me worried with the pork belly, man.
17:00So I'm excited to taste it.
17:04Oh, man.
17:05Mm-hmm.
17:08That bite is there.
17:10That tamarind is coming through that barbecue.
17:12Good.
17:13You made it happen.
17:14I mean, that sauce.
17:15Really amazing.
17:16If I weren't a lady, I would have literally taken the whole thing.
17:21Let me get a taste here.
17:23I'm gonna try to peel off a little piece.
17:25So that's a pimento cheese toast?
17:27I taste that sriracha coming through.
17:29Mm-hmm.
17:30It's going well with the pimento cheese.
17:32The flavors are delicious.
17:33I love it.
17:34Well, thank you all.
17:35Thank you so much.
17:36This is a wonderful cocktail party.
17:38They love that cocktail.
17:39They like that lemongrass syrup.
17:40Yeah, they did.
17:41But I think the pork belly was better, you know?
17:44Well, who made that tamarind barbecue?
17:46Yeah, okay.
17:47Who taught you how to make that sauce?
17:48Okay.
17:49You got me there.
17:50Okay.
17:51Ooh.
17:52Oh, I can't wait to dig in.
17:54Come on.
17:55It's party time.
17:56You guys didn't disappoint.
17:57So what we have for you today is catfish bites with a spicy plebano dipping sauce,
18:02a chorizo jalapeno popper, and my grandma's crawfish etouffee in a tostada cup.
18:07The presentation here, you're looking at the colors.
18:10It's all the same tone.
18:12When you had a cocktail party, you want it to stick out.
18:14I still want to be invited by the way it looks.
18:17Great.
18:18Let's dig in.
18:19Should we start with the cocktail first?
18:21I mean, yeah.
18:22Absolutely.
18:23I've got a pineapple margarita, and we did a black salt rim, because best cocktail hours are in a football game,
18:29and we have the Who Dat black and gold margarita.
18:31Oh.
18:32Oh, yes, indeed.
18:33I love it.
18:34Who dat, baby.
18:35It's me.
18:36That looks amazing.
18:39Enjoy.
18:40Yeah.
18:41Give a little Who Dat toast.
18:43All right.
18:47I love it.
18:48I get the sweet.
18:49I get the salty.
18:50Pineapple is coming through.
18:51I get everything.
18:52So this starts to party off right.
18:54It's delicious.
18:55Can we put that in a to-go cup?
18:57This is New Orleans.
18:58This is New Orleans.
18:59This is New Orleans.
19:00This is New Orleans.
19:01Let's dive in.
19:02I'm going to jump in on a crispy catfish.
19:08I love it.
19:09I get that crispy texture, that mustard tang coming through.
19:11Lord, this is what I want to take home.
19:13That sauce, it brings off a good heat, but it balances as well, too.
19:19Uh-oh.
19:20You got the secret ingredients without me.
19:22I thought you were waiting on me over here.
19:23You're moving on.
19:24You snooze, you lose.
19:25You snooze, you lose.
19:26You better jump in.
19:27Grandma's secret etouffee.
19:30Mmm.
19:31I love that.
19:32You get the sweetness of that crawfish.
19:34You know, the holy trinity mangled together.
19:36Well, it feels quite holy to me.
19:39That is very tasty.
19:40It's delicious.
19:42Grandma would be proud.
19:43Are we going to go together?
19:44Jalapeno pepper time, baby.
19:46Jalapeno pepper time.
19:50Man, the crunchiness hits you with that bacon,
19:53and that jalapeno pepper is just like a delicate heat at the end
19:57that just balances.
19:58Mmm.
19:59Mmm.
20:00I think what would have helped is if you had sliced the peppers,
20:03small bites really mean small bites.
20:05Yeah.
20:06And that's the key.
20:07You want to give us that one bite hit.
20:09Oh, wait a minute.
20:10I forgot to dip this.
20:11Oh, yeah.
20:12That's the sauce.
20:19I hate that I tried that at the end because now my lips are on fire.
20:24There is a jalapeno in there, so that's where a lot of the heat's coming from.
20:27Okay.
20:28I'm feeling extremely nervous right now.
20:31My biggest fear would be that I would be the first person that would lose a challenge,
20:34so it definitely cannot happen.
20:36Our friends would also roast us.
20:37Absolutely.
20:38Absolutely.
20:43Hello.
20:44Hello.
20:45Looks beautiful.
20:46What are we having today?
20:47Salmon cakes, black-eyed pea salad, and then crab salad and cherry tomatoes on buttered toast.
20:53This looks wonderful.
20:55I see the different colors coming through here.
20:57You love the crisps.
20:58I like the crisps.
20:59So amen to you.
21:00Well, you know, some of us like it a little bit.
21:01Mm-hmm.
21:02What's the cocktail we're having?
21:03A grilled peach mint julep.
21:05It's a refreshing cocktail.
21:09I can certainly taste the peach that's coming through.
21:12It starts a party.
21:13I'll say that.
21:14Absolutely.
21:15We're here for the party.
21:16So salmon up or tomato down?
21:18Definitely salmon up.
21:19Oh.
21:24With the heat, the butter crackers and that can affect the texture and the color of it.
21:29Rough chop on the caper, or did you put it through?
21:31The whole thing.
21:32What you don't want to do is the caper to take over the salmon.
21:35Right.
21:36Okay.
21:37The flavor is delicious.
21:38Diving into the salad?
21:40Yes.
21:41So you're gonna take the whole bite?
21:42Yes, yes, yeah.
21:43Just out there with more bacon on it.
21:44That's when you want me to get the bacon.
21:45Wait, oh, you get out here.
21:46You stay in your lane.
21:47Stay in your lane.
21:48You stay in your lane.
21:49Grandma would've hit my hand.
21:50You stay in your lane.
21:51Hold on.
21:52Mmm.
21:53I'm glad I got big bacon.
21:55Mm-hmm.
21:56Mm-hmm.
21:57Mm-hmm.
21:58This wonderful crab stuffed tomato?
21:59Yes.
22:00Talk to me about that.
22:01This is more two bite.
22:02Okay.
22:03So you can pick your toast up and you're gonna bite into your tomato and your crab and then
22:07bite a piece of toast.
22:08It's delicious, delicious, delicious.
22:10But I would have preferred it be a tiny little sandwich because things drop and it's a problem.
22:17You don't wanna wear it.
22:18It's a problem.
22:19Gotcha, gotcha, gotcha.
22:20Flavors there on there.
22:21Just sizing might be.
22:22Sizing.
22:23Gotcha.
22:24Now I'm learning.
22:25Size doesn't matter.
22:30All of you gave us such mouth-watering bites of food and delicious cocktails.
22:37But our favorite southern cocktail party was created by Sashon and Alice.
22:50What?
22:52Oh my gosh, that's unbelievable.
22:56I think grandma's gonna giggle when she watches this.
22:59Yeah, that's the only person I care about is that if grandma likes and if grandma's proud,
23:03and I think that she will be.
23:04For sure.
23:05You gave us three perfect bites and the heat in your cocktail played so well with all the
23:10other flavors.
23:11Great job, you all.
23:15So that leaves us with Naveek and Ellen and John and Eric.
23:20Both of you created some refreshing cocktails and some lovely hand bites, but only one team
23:27will join Sashon and Ali in the final round.
23:30The team that's unfortunately leaving us is Naveek and Ellen.
23:39All the food was delicious, but the bites had to be small, and the tomato threw me.
23:46Don't stop cooking, and can I get a hug?
23:49Absolutely.
23:50You keep putting the love in the plate.
23:52I am immensely proud, especially of my mom and her grace.
23:58I think my mother would be beside herself.
24:01Beside herself.
24:02She would have absolutely loved the idea that we were doing this together, and we chose something
24:07that she enjoyed making to prepare for you all.
24:12Congratulations, guys.
24:14You're gonna be cooking in the final round with the chance to win $10,000.
24:21We just went to a southern cocktail party.
24:23Now it's time for a dinner party.
24:26Mmm.
24:27Here's a guy who's the life of every party, and one of my favorite people on the planet,
24:31my friend, Eric Stonestreet.
24:34Keep it going, everyone!
24:40Surprise!
24:45My face is so flushed.
24:47I get it.
24:48I get it.
24:49So, Eric, our show is all about food and family traditions.
24:54What was your favorite dish your family made when you were growing up?
24:57Well, immediately what comes to mind is one-pot meal, ham and beans.
25:02Mmm.
25:03My dad made ham and beans, and what ham and beans meant to me was cornbread was coming.
25:07Mmm.
25:08Oh, man, that's warming my soul just hearing about that.
25:10Mmm.
25:11Yeah.
25:12One-pot meals are great.
25:13You just toss all your favorite ingredients in a pot and let them mangle.
25:16Octavia, how about you?
25:17What's your favorite family meal when you think about it?
25:19Oh, I would say my mama's meatloaf and mashed potatoes.
25:23Oh!
25:24Love some meatloaf.
25:25You hear that, y'all?
25:26In this challenge, you will be creating your own versions of mine and Eric's childhood favorites.
25:34Sashon and Ali, for cooking up the best dish in our first round, you get the first pick.
25:40Would you like to take a crack at a one-pot meal or my mama's meatloaf and mashed potatoes?
25:45Your version.
25:46Talk it over.
25:47What are you thinking?
25:49I think one-pot meal.
25:52Okay!
25:53Oh!
25:54Whoa!
25:55We're in New Orleans.
25:57Let's go for it.
25:58We're making gumbo.
25:59You want to go for a gumbo?
26:00Oh!
26:01Oh!
26:02Hey, go for it, man.
26:03I am blown away.
26:04I am blown away.
26:06Wow, wow, wow.
26:08That means John and Eric.
26:10Yes, we got meatloaf.
26:11Yes, we're making meatloaf.
26:12I'm excited.
26:13I can't wait to see what you do with gumbo in an hour.
26:16And I love meatloaf.
26:17Oh, thank you.
26:2090 minutes would be nice for this challenge, right?
26:23Great.
26:24Yeah.
26:25Sorry, but it's only 60.
26:27Only 60.
26:28All right, y'all.
26:30You know what to do.
26:31Get cooking.
26:32Go!
26:35Woo!
26:38Grab the celery while you're in the fridge.
26:39Got it.
26:41Can you grab me coconut milk, too?
26:42Yeah.
26:43Yeah.
26:44I'm going to slice up the andouille.
26:46And then I'm going to put it in a food processor
26:48and get it broken down a little bit.
26:50If we wanted to do something a little different,
26:52and so we're like, you know what?
26:53We can make gumbo with chicken and sausage and okra,
26:56so why can't we make a meatloaf with chicken, sausage, and okra?
26:59With a potato salad on the side.
27:02What better time to invent a new recipe
27:04than for a cooking show?
27:06Unless you lose.
27:08How do you feel about doing the meatloaf, John?
27:11I don't know, I was hoping for tried and true,
27:13but new and fun could also work.
27:16Have we ever actually cooked meatloaf at home?
27:18I don't think so.
27:19I think we are both just winging it.
27:22So maybe Jesus.
27:24Take the wheel.
27:25Let's go, let's go, let's go.
27:27Growing up, one-pot meals were always a thing.
27:30Anything that you can cook in a pot and serve with rice,
27:32it was good to go.
27:34So we're going to make a tom yum ka, gumbo,
27:37which is basically a Thai coconut soup.
27:42And we're going to use that as the stock for the gumbo.
27:46And I'm going to go in with a cornbread to eat with it.
27:49It's going to be good.
27:50All right, I'm going to go ahead and start making the roux.
27:53We will make a take on a gravy by using the roux that's in a gumbo.
27:57A roux is one part flour, one part oil.
28:00And time, which we don't have.
28:02Doing a roux in 60 minutes is not an ideal scenario.
28:07It's coming along nicely, though.
28:10Honey, you getting that roux in?
28:12I'm about to.
28:14We're going to use a microwave to make a quick roux.
28:17I know that that sounds really disrespectful to Southern cooking.
28:20Roux in!
28:21But our grandmother loves a microwave.
28:23Ooh, it's already turning brown.
28:24That's what I like to see.
28:25And that's how we're going to make our roux.
28:27We're using science, baby.
28:29I don't see anybody at a roux station.
28:31How are you guys making roux over there?
28:32In the microwave.
28:33Can you believe it?
28:34Microwave.
28:35Microwave.
28:36Eric's grandmother would never.
28:37Our grandmother would, so.
28:39Wow.
28:40They are doing a microwave roux.
28:42Is that even doable?
28:43It's technically possible, but I don't think that anybody should make roux in a microwave.
28:50I'm over here slaving over this roux gravy while y'all are just sitting back relaxing.
28:56Allie, go ahead and grab that roux.
28:59How's it, how's it looking?
29:01I like the color.
29:02Here.
29:06All right.
29:07Hi.
29:08Hello.
29:09Why did you respond to my one pot meal suggestion?
29:12It just makes me think of home for sure.
29:14Growing up, we had soup a lot.
29:16I thought about tom yum soup, and I thought about the fact that we're here in New Orleans,
29:21so we're gonna make it almost like a traditional gumbo, or at least try to.
29:25I love it.
29:26This looks like something familiar.
29:28Yeah, we're doing cornbread, but instead of a honey, we're gonna go and sweetened condensed milk.
29:32Oh.
29:33I mean, it's the best.
29:34Tell me a little bit about what's gonna thicken this gumbo.
29:37What's the roux?
29:38We don't wanna upset you, but we made a microwave roux.
29:40Started the roux in the microwave.
29:43It's okay.
29:44Just to get it going.
29:45I know.
29:46We weren't gonna tell you.
29:47Time constraints.
29:48You know, it had to be done.
29:50You know, that's gonna be interesting.
29:51Never made a microwave roux, I'll say that.
29:53But I wanna see if that still picks up that same nutty flavor.
29:57I mean, I know it was a risk, but we just had to go for it, you know?
30:00I have a question about that sausage.
30:01Is that a Thai sausage, or is that an Louisiana sausage?
30:03No, that's an andouille.
30:05Yeah, I thought it looked like an andouille going in there.
30:06We wouldn't disrespect you in your city.
30:08Oh, you did with a microwave roux?
30:10I mean, I think that ship has sailed.
30:12You couldn't all the way do it.
30:14Yeah, yeah, yeah.
30:15I wanted to cook gumbo for people that have had gumbo their whole lives.
30:19But it can take, like, an entire day to make.
30:22I am so scared, because this is really all, it makes or breaks it.
30:26But we're going for it.
30:28That's it.
30:29Keep going.
30:34I'm gonna sit you medium, so they cook a little faster.
30:37Okay.
30:38Two minutes on the eggs.
30:39You know, the one pot, the meatloaf.
30:42What it does is just, it brings you back to that memory, you know?
30:46Well, food is family, and family is memory.
30:48I love anything that connects me with my grandmas.
30:51It gives me an opportunity to remember them, honor them.
30:53And then we have recipes that we make in our family that each of those ladies made for my mom and my dad.
30:59And now we continue making them for each other so we can remember them.
31:03The potato salad is going to be my favorite part, because this is my mom's recipe.
31:06And we made it every single time we made gumbo.
31:09This potato salad brings me back to being at home as a kid.
31:13My mom learned it from her mom.
31:15And I never got to meet her, so just like your grandma's etouffee recipe,
31:18I feel a part of her every time we eat it.
31:20She would have loved to have met you.
31:22Let me get a taste.
31:24Hi.
31:25Hi.
31:26Hello, hello, hello.
31:27Potato salad.
31:28Needs more celery salt.
31:30Okay.
31:31Yeah.
31:32Curious, gentlemen.
31:33I haven't tasted it, but I can tell it does.
31:35I'm very curious.
31:36How are you making my mama's meatloaf and mashed potatoes your own?
31:40So we are making a gumbo-inspired meatloaf.
31:43I started off with a roux, and then I did just like you would do with a gumbo.
31:46I added chicken stock and stuff to make it more of a gravy.
31:49How do you feel about the other team also doing a gumbo?
31:52Actually, I think it'll be a cool direct comparison for two very different dishes.
31:55This is going to be gumbo-to-gumbo, non-traditional.
31:58That's the plan.
31:59How are you feeling about time?
32:00You feel like you're good?
32:01Good.
32:02What are we doing with that egg?
32:03Going to the potato salad.
32:04Okay.
32:05It looks a little underdone here in the middle first.
32:08It's okay.
32:09We've got some boiling here.
32:11I would just put a little salt and pepper on that and plop it in my mouth right now.
32:14We'll put it on your plate.
32:16What would winning this competition mean to you?
32:19It's already been a once-in-a-lifetime experience.
32:21That's something we can tell our kids and grandkids.
32:23How many kids do you have?
32:25We have two.
32:26An 11-year-old boy and a 9-year-old girl.
32:29We bring them in the kitchen as well.
32:30We found that it's taught them that it's worth cooking things.
32:33And you might not always like it, but at least you tried it.
32:35They will never win an Oscar, but they can cook.
32:37Well, I can tell you right now, I couldn't serve anybody anything I've ever made.
32:40So your kids are much braver than me.
32:43They told everyone at their school that their dads were going to be on a cooking competition show.
32:47And we've got to win this.
32:49All right.
32:50Well, I got a peek of that chicken down there.
32:52How do you feel about that, Eric?
32:53If I'm being honest, I don't like the look of it.
32:55But I'm sure the taste of it is going to be great.
32:59It's a lot.
33:00I'll hold my judgment for the taste.
33:02That's fair.
33:03Thank you, Eric.
33:04This recipe will either be a blaze of glory and will win or it will go down in place.
33:08Did I tell you I'm going to do sweetened condensed butter to go with the cornbread?
33:11Really?
33:12I know that Southerners don't like their sweet cornbread, but this gives you the option.
33:16Ten minutes.
33:17Whew.
33:18Okay, let's go.
33:19And I see some hearts beating nervously.
33:21Are you feeling the heat?
33:22Yeah, I am.
33:23I am.
33:24We got this.
33:25The Tale of Two Gumbos.
33:29Which one is it going to be?
33:31I'm a professional actor.
33:33Which one is it going to be?
33:36How was that?
33:37Cut.
33:38Try it again, Eric.
33:39The Tale of Two Gumbos.
33:45Which one is it going to be?
33:52How's your gravy doing?
33:53My gravy is ready.
33:54Okay.
33:55Oh, Lord.
33:56Eric, John, how are you doing?
33:57Doing good.
33:58What's going on over there?
33:59Cutting a bunch of cilantro.
34:00Cilantro and gumbo?
34:01Cilantro.
34:02My God.
34:03It's going to be a cilantro for rice.
34:05Okay, chicken is at temperature.
34:07Gumbo is basically done.
34:08I'm just cooking up this shrimp.
34:10Cooking this separately because I just want to control the cook.
34:12I think that's smart.
34:13We have to make this for Grandma when we come home.
34:15I think that she's going to love it.
34:18Doing a tom yum and doing something that is so personal.
34:21We need to win this.
34:23Don't burn that roux.
34:24I'm not going to burn that roux.
34:25How do you make your roux?
34:27The roux is fat and flour and some heat.
34:29Tons.
34:30Yeah, there you go.
34:31Sounds kind of like me.
34:32Me too.
34:34How's the eggs?
34:36Damn, that's good.
34:37Okay.
34:40Dad, that's good.
34:41One minute left.
34:42Almost supper time.
34:43You're making me hungry.
34:44This food better deliver.
34:45They're ready for gravy in a second.
34:47Okay.
34:48I'm a little bit worried about the cornbread, but I trust.
34:51I trust.
34:52I trust.
34:53It looks far more edible than it did, but we are not winning any beauty pageants today.
34:58Dad, that looks amazing.
35:00I'm really proud of you.
35:01This looks great.
35:02Five.
35:03Final touches.
35:04Four.
35:05Three.
35:06Two.
35:07One.
35:09That's it.
35:10Party time.
35:12Did we toss out those cocktails?
35:14Two.
35:15All right.
35:16Good evening.
35:17Okay.
35:18Beautiful.
35:19All right, Eric and John, tell me about your interpretation of my mama's meatloaf and mashed
35:31potatoes.
35:32We meant to put our own little spin on it.
35:34So incorporating gumbo flavors into a traditional meatloaf with a roux gravy.
35:39And then the potato dish is my mom's potato salad.
35:42I'm not going to lie to you.
35:43I was a little nervous when I saw y'all chopping up boiled eggs.
35:46I'm like, oh, Lord, are they putting boiled eggs in the meatloaf?
35:49We're not going that weird.
35:51I was a little nervous.
35:53It looked a little, um, fleshy.
35:56He said fleshy.
35:57I don't want anything described like that.
36:00I know the other team put a great dish on the plate.
36:04It's kind of a scary moment.
36:09I don't see that same thing I was a little concerned about.
36:11I feel as though you've overcome that with the roux gravy.
36:16Like I said, this is the tale of two gumbos.
36:21So what do you say we dig in?
36:23Let's go for it.
36:24All right.
36:25Well, for my very trained palate, delicious.
36:39I didn't know if I was going to like this.
36:41I think you guys did an amazing job putting your own spin on my favorite dish growing up.
36:48I don't get necessarily a gumbo flavor with the roux.
36:50I would agree with that.
36:52I'm really tasting mostly andouille, which I'm not bad at.
36:56The meatloaf, surprisingly, has a little moisture into it.
37:00That chicken was lean, so I was expecting something not as moist as you got.
37:05Let me tell you something about potato salad, honey.
37:07You can, you, you will not be invited back to the cookout if you mess up the potato salad.
37:12Agreed.
37:13One hundred.
37:14I think a good potato salad has to have a little sweet, and so that's hitting things for me.
37:20To me, there's too much mustard in it.
37:22See, we were very mustardy, and then we used sweet relish to balance it.
37:28So the more mustard, the merrier.
37:31It had a real cool technique on the roux in bringing this together.
37:35We wanted to do something different.
37:37And that was very smart of you, because I can guarantee it's hard to match mom's meatloaf.
37:42You took this and made it your own, and it's really tasty.
37:46Yeah. Thank you.
37:47I'm feeling really anxious.
37:49Eric had a couple of things to say about the roux gravy.
37:52I think it's gonna be close.
37:54Hey.
37:55Hello.
37:56I'm feeling nervous.
37:58Not only were we, like, in a challenge against Eric and John,
38:01there was gumbo versus gumbo.
38:03Theirs looked really good, too.
38:04Theirs looked great.
38:05So, Ellie and Sachon, tell us about your dish that was inspired by Eric's one-pot meal.
38:12We made a Thai Thom Yam Ka gumbo.
38:16So what looks like a traditional gumbo tastes completely different.
38:20And then we have cornbread.
38:22We've also got a compound sweetened condensed milk in the butter that's optional.
38:25I know some Southerners are very against a sweet cornbread.
38:28I personally like one, but it's up to you.
38:30I think it looks great.
38:31It looks like a gumbo.
38:33It even smells like a gumbo.
38:35I've never seen a gumbo with a lime in it, so that's a giveaway that it's not a traditional gumbo for sure.
38:40It's calling my name.
38:41Octavia!
38:42I thought I heard something.
38:44Let's dig in.
38:45Let's dig in.
38:46Mmm.
38:47Mmm.
38:48Mmm.
38:49Mmm.
38:50Mmm.
38:51Mmm.
38:52Mmm.
38:53Mmm.
38:54Might have to call this the Tom Yumbo.
38:57More like the Tom Yummy Yum.
38:59I'm wonderfully impressed.
39:01I was excited when it was a Thai spin.
39:03Thai is one of my favorite cuisines.
39:05Great idea, and I think really well executed.
39:08It's a perfect marriage between the two.
39:10You're getting that coconut flavor.
39:11This velvety coating of the roux.
39:13Be careful with the cilantro and the rice so you don't start to overpower everything.
39:18But the proteins are well balanced.
39:20I'm glad you added in the shrimp last.
39:22This is fabulous.
39:24It is really good.
39:25The chicken is perfectly cooked.
39:27The cornbread is a little dry for me.
39:30Mmm.
39:31And mine disappeared.
39:32Mmm.
39:33That, you spread that butter on there.
39:39Mmm.
39:40Very, very good.
39:42Do you guys think the microwaved roux works?
39:46I think the mistake you made was telling us that it was a microwaved roux.
39:50I'll say you started it in the microwave, because I certainly saw you added it to the pot with the vegetables, and you just kept cooking that roux.
39:57You disguised the heck out of it, so I'm not gonna fault you other than you told us where it started from.
40:04I can live with that.
40:05I probably would have microwaved the roux, too, if it turned down this quickly.
40:09Yeah.
40:10Well, thank you.
40:11This has been wonderful.
40:13Thank you, JoJo.
40:14Thank you so much.
40:15It's been an honor.
40:16It's delicious.
40:20All right, so we ate and talked, and ate and talked.
40:26And here's what we thought.
40:29Say, Sean and Allie, we loved your tie twist on a traditional gumbo.
40:34And John and Eric, your mashup of a gumbo meatloaf was also innovative.
40:39And you nailed that potato salad.
40:40Thank you, Sean.
40:41I think that in a gumbo battle, everybody wins.
40:45But we do have to crown one team as our champions.
40:50And the team that's going home with $10,000 is...
40:56Say, Sean and Allie.
40:57Oh!
40:58Oh, my God.
41:02Oh, my gosh.
41:03I can't believe we won.
41:05I feel proud that we represented our family.
41:08Mm-hmm.
41:09Congratulations.
41:10Thanks, guys.
41:11We're making that Tom Yumbo every single week for the rest of our lives.
41:15We're going to patent that, right?
41:16We're going to patent that.
41:17Great job.
41:18Great job.
41:19Great job.
41:20Unfortunately, we didn't win, but it wasn't a complete failure.
41:24We came on this to have fun together.
41:27To challenge ourselves.
41:28To cook together.
41:29We invented a new dish, and they liked it.
41:32And that's a win.
41:33Oh, my goodness.
41:34I'm really proud of you.
41:36Oh, I'm proud of you, too, honey.
41:38Allie was amazing.
41:39She was definitely my North Star today.
41:42That's sweet.
41:43And cannot be understated.
41:45Okay.
41:47We hug around here.
41:49This is the South.
41:50Wait.
41:51You told me no hugs.
41:52Oh, I just, you know, I didn't want to...
41:58I love this guy.
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