- yesterday
🎬 Thank you for watching Snap Cine
We’re not just here to bring you the best web dramas — we’re also part of a powerful wellness network for men that cares about your performance both on screen… and in the bedroom.
😓 Feeling low energy, struggling with drive, or finishing too fast? You're not alone — but you don't have to settle for less.
💪 Discover the power of pure Himalayan Shilajit — a natural testosterone booster trusted by thousands of men to restore stamina, energy, and confidence in intimacy.
👉 Check it out here:
https://shorturl.at/DzNxh
#drama #tvseries #movielover #filmcommunity #englishdrama #watchnow #mustwatch #cinema #tvshows #seriesaddict #hollywood #netflix #primevideo #hbo #streaming #actor #actress #filmlife #movienight #movietime #dramalover #filmreview #moviereview #screenplay #director #onset #dramaseries #thriller #romancedrama #crime #detective #tvdrama #binge #bingewatch #episodic #moviefan #movietrailer #comingsoon #moviemagic #behindthescenes #filmmaking #tvaddict #classicdrama #newrelease #internationaldrama #englishmovies #tvseriesjunkie #bigscreen #dramaobsessed #mustsee
We’re not just here to bring you the best web dramas — we’re also part of a powerful wellness network for men that cares about your performance both on screen… and in the bedroom.
😓 Feeling low energy, struggling with drive, or finishing too fast? You're not alone — but you don't have to settle for less.
💪 Discover the power of pure Himalayan Shilajit — a natural testosterone booster trusted by thousands of men to restore stamina, energy, and confidence in intimacy.
👉 Check it out here:
https://shorturl.at/DzNxh
#drama #tvseries #movielover #filmcommunity #englishdrama #watchnow #mustwatch #cinema #tvshows #seriesaddict #hollywood #netflix #primevideo #hbo #streaming #actor #actress #filmlife #movienight #movietime #dramalover #filmreview #moviereview #screenplay #director #onset #dramaseries #thriller #romancedrama #crime #detective #tvdrama #binge #bingewatch #episodic #moviefan #movietrailer #comingsoon #moviemagic #behindthescenes #filmmaking #tvaddict #classicdrama #newrelease #internationaldrama #englishmovies #tvseriesjunkie #bigscreen #dramaobsessed #mustsee
Category
🎥
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.
00:12But when I'm looking for good food,
00:14I just head home to the South.
00:17Oh, Lord.
00:18So I've created a real down-home competition.
00:22You come with the right time, we're buttering the biscuits.
00:24Where I surprise pairs of loved ones
00:26by inviting them to cook their secret family recipes for me.
00:30Is that Octavia?
00:31It is indeed.
00:33And a bunch of my friends.
00:34Oh, hello.
00:35I'm ready to eat.
00:37If I'm being honest, I don't like the look of it,
00:38but I'm sure the taste of it is going to be great.
00:42We're going to have a party.
00:47It's not a kick, it's a punch.
00:48It's like whoop, whoop.
00:51Helping me judge is Chef Duke Chase,
00:54the grandson of Leah Chase, the queen of Creole cuisine.
00:58And executive chef of the world-famous restaurant,
01:01Dookie Chase's.
01:02Grandma would be proud.
01:03And the jalapeno.
01:04Oh, 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.
01:20Hype.
01:21Oh, this is nice.
01:22Hey.
01:24Welcome, welcome, welcome.
01:25Oh, my goodness.
01:26Oh, my God.
01:27Is that Octavia?
01:29It is indeed.
01:30Oh, 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 have taken place
01:53in a kitchen.
01:54Not that I was actually cooking in it.
01:55Because 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 to get this guy
02:08to sign on as our expert chef, Dook Chase,
02:11of New Orleans' landmark restaurant, Dookie 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.
02:21And he's taken 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
02:36want us to 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
03:02to create a cocktail hour spread that
03:04features three delicious 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.
03:24You 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 make it
03:33to the final round.
03:34I'm going to give you 60 minutes for this one, y'all.
03:36So impress me.
03:38All right, enough talking.
03:41Get to cooking.
03:44Oh, let'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.
03:55We live in Dallas, Texas, and we have two kids.
03:59Food is a really important part of our lives.
04:01Our favorite times together are in the kitchen.
04:03I would love to never leave the house
04:05and just have people over and cook for them all the time.
04:07So let's see here now.
04:08Sticking with seafood?
04:09Yeah, let's just do the seafood.
04:11Teen work, make the dream work.
04:13Absolutely.
04:14I wouldn't have had anyone other than my mommy here with me.
04:17We're actually the dynamic duo.
04:19Oh, OK.
04:20Oh, 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.
04:45Yeah, that could be good.
04:46Yeah, let's do shrimp.
04:47Shrimp feels more tight.
04:47Do 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.
05:05You 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.
05:17Oh, 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.
05:33Gloves off.
05:34Gloves off.
05:34I'm on.
05:35I'm ready to cook.
05:36I'm ready to cook.
05:37Up and mitts on.
05:38Up and mitts on.
05:39OK.
05:40I'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 devil dag,
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 wrists.
06:10All right.
06:11That's in.
06:12Say Sean and Ally.
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.
06:18But you know, we got to make it done.
06:19I'm looking at the time.
06:20So 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 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.
06:45So I got nobody to blame right now.
06:47You know, I saw some eggs being boiled.
06:50OK, so it's called the 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.
06:58And it's with the 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, son-in-law eggs.
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,
07:20you've got 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,
07:32really just comes from the heart.
07:34This is just our own version of that.
07:35It's our regional southern Thai food.
07:40All right, crawfish 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
07:51on some classic Louisiana dishes.
07:54So I'm working on Poblano sauce for his fried catfish bite.
07:57OK.
07:57So it's my mom's recipe for fried catfish.
08:00And I see you have the catfish already
08:02going with the corn milk.
08:03Also, I actually soaked them in buttermilk and sour cream
08:05with a little mustard.
08:07Because it gets that little bit of bite to it.
08:09And I love the tank of that mustard.
08:11Absolutely.
08:11Also because of the Texas part.
08:14Oh, jalapeno poppers, but with a little chorizo
08:16and pepper jack in the cream cheese.
08:17So it's a little spicier.
08:18And then I worked in the kitchen with my mom and my grandma.
08:21So I'm making my grandma's recipe for crawfish etouffee.
08:24Tell me about your grandma.
08:26My grandma is 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.
08:37And that'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.
08:45You're right.
08:46He could do this.
08:47Put a quarter in the machine.
08:47He'll sing all day long.
08:50So now there's one last ingredient
08:52that I can't tell you about something my grandma always
08:54did at 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.
09:02And I won't remember.
09:04We're leaning in.
09:07Just a dash?
09:08You had me in.
09:09Hello.
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.
09:18It's in the prenup.
09:21We're going with the good stuff that we know tastes delicious.
09:25Ellen, 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 for years, generations.
09:41What did I add in here?
09:42Did I forget something?
09:43I hope not.
09:44Isn't it?
09:45Yeah.
09:46Mommy, you got to get that salmon on.
09:50Mommy.
09:51Mm-hmm.
09:52Did you hear me?
09:53Mm-hmm.
09:54All right.
09:55You are very much so making me nervous.
09:57All right.
09:58It's 30 minutes until cocktail hour.
10:00Woo!
10:01Woo!
10:0230 minutes.
10:03It's getting hot in here.
10:04Let'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.
10:17Because what they don't want to do is overcook that pepper, trying to crisp up that bacon.
10:22Don, is your Instant Pot going?
10:26What the ?
10:28Ooh.
10:29Yes.
10:30The stress of it all.
10:32Pressure cookies are famously temperamental.
10:34It's got a lot of buttons, too, you know?
10:36It's got a lot of buttons.
10:37Well, it 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 us brown?
10:50Uh-oh.
10:51Too brown?
10:52Yes.
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, and one of my favorite people on the planet.
11:06My friend, Eric Stonestreet.
11:08Keep it going, everyone!
11:09Surprise!
11:10I got more mix.
11:11I'm gonna have to take these out.
11:12We're going back in for a second try.
11:13We can't go home if we don't win.
11:14We won't be able to show our faces.
11:15I smell something burning.
11:16What's happening?
11:17So we weren't as happy with the coloring on our salmon cakes.
11:18But mama made an extra batch, so they're going in to get crispy.
11:23Perfect.
11:24I got to tell ya, I like a little extra crisp, so don't be too worried.
11:31What type of breading did you all use?
11:33I used buttered crackers in these.
11:34Crackers?
11:35Okay.
11:36That grandmother recipe.
11:37I love it.
11:38I love it.
11:39I love it.
11:40I love it.
11:41I love it.
11:42I love it.
11:43Then I used crackers.
11:44I used crackers in these.
11:45What type of breading did you all use?
11:47I used buttered crackers, to me.
11:49Crackers?
11:50OK.
11:50That grandmother recipe.
11:52I love it.
11:53I love it.
11:53We used crackers, so we used 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.
12:01That's exactly what my mom used to make them.
12:03All right.
12:04This is exciting, guys.
12:06Why does it feel like Christmas to me right now?
12:11Y'all don't want me to say, I may burn everything now.
12:15Let me get these eggs out.
12:17I'm going to start doing jalapenos, so 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?
12:24We got brown sugar.
12:26What are you doing with brown sugar?
12:27I'm grilling the peaches for our cocktail.
12:29I kind of want to go to your station.
12:31That sounds delish, right?
12:33When I said I don't cook at all, I kind of lied.
12:36OK.
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.
12:45I can't tell me all the secrets, huh?
12:46I just have to make it for you.
12:47I would love to try it.
12:48Let's go ahead and start getting ready for the, uh, drinks.
12:51Strings, drinks.
12:52Oh, they're burned bourbon, all right.
12:54OK.
12:55We're going south of the border.
12:56Oh, tequila?
12:57We're doing tequila.
12:58We really like a pineapple margarita.
13:01It's fast, it's an easy recipe, and it's really good.
13:04That lemongrass smells so good.
13:05For the spicy lemongrass, old fashioned, we're injecting
13:09some delicious Thai flavors.
13:11Burn your tongue a little bit, but, you know, wash it down
13:14with some whiskey.
13:15Sorry.
13:16I like a heavy pour.
13:17The two main ingredients, the best red wine you can find.
13:21Boop, boop, boop.
13:22That's good for me.
13:23And Diacola of choice.
13:24What are we calling this?
13:28My friends call it the O-timber.
13:31The O-timber?
13:32Because it puts me to sleep.
13:33Oh, I see.
13:39All the time.
13:40I like that.
13:41Oh, my goodness.
13:43I wonder if I finish this, am I going to go, O-timber?
13:46I think you might.
13:47I'm out.
13:48Oh.
13:49Oh, that's hot.
13:50It's so hot.
13:51OK.
13:52Yeah, we don't need anything else on the catfish.
13:54Where's the salad?
13:55In the refrigerator?
13:57You haven't put everything in it already?
13:58Yes, ma'am.
13:59We are from a crab town.
14:01You can't have a cocktail party without crab.
14:04We need to get these jalapenos in.
14:05Oh, .
14:06Yeah.
14:07How's the pork belly looking?
14:08A few more minutes.
14:09I don't think we have much time, Dad.
14:12How's our time?
14:1315 minutes.
14:15There we go.
14:16Look out.
14:17Move.
14:18You need your lemon sauce.
14:23Hey, Allie, can I get one of those drinks?
14:26Keep the cocktail shaking, because my hands are quaking.
14:31OK, let's go.
14:33Pementos.
14:35Spreading this shrimp toast.
14:37I just want to get through this round.
14:39That's the bacon.
14:40Let me taste.
14:44We got that southern here.
14:45I'm getting nervous.
14:46And me and you both.
14:47But I'm getting hungry.
14:48I need some more sizzle here.
14:52One minute, y'all.
14:54That pork belly, we're getting this thing out no matter what.
14:57Dad, those look beautiful.
14:58Let's go ahead and get these plated.
14:59Careful, they're a little flimsy, because they're so big.
15:01OK.
15:02All right.
15:03You want those peppers for me?
15:04Yep.
15:05How do you want me to put that tartar sauce just dripping over?
15:07Make sure there's capers in there.
15:08Ooh.
15:09Sesame seeds.
15:10Let's go.
15:11Let's go.
15:12Three, two, one.
15:13Clap it out.
15:14Clap it out, clap it out, teams.
15:15Let the cocktail party begin.
15:16Oh my gosh.
15:17Woo!
15:18I love you, Dad.
15:19Before anything happens, I want to say that everybody's a winner right now.
15:36Yes, yes.
15:37Somebody's not going to be later.
15:39But right now, right now, we're going to live in our love space.
15:49Well, well, well.
15:50I love it.
15:51I love it.
15:52You guys were very stressed out.
15:54You got to live in chaos sometimes.
15:56Yeah.
15:57We made barbecued pork belly with a tamarind barbecue sauce, pimento shrimp toast, and sudden legs.
16:03It looks beautiful.
16:04You had us worried.
16:05You know, the size on this toast.
16:07Mm-hmm.
16:08You know, you want to get that toast down.
16:09Yeah.
16:10You want that bite size.
16:11I see some lemongrass.
16:12Yes.
16:13We made a spicy lemongrass old sashi.
16:15Got to bring the hair.
16:17Oh, that's good.
16:18That's good.
16:19Yeah.
16:20You said a little heat, but it's in the back end.
16:21Yeah.
16:22It's slow.
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.
16:30Yeah.
16:31We start with the sun and all egg.
16:32Mm.
16:33Oh, God.
16:36There was nothing in my brain that knew that you could deep fry a deviled egg.
16:41Very 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, you know, I think it's a good son-in-law.
16:48You'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.
16:56Well, that's a beautiful dish.
16:57You had me worried with the pork belly, man.
16:59So, I'm excited to taste it.
17:03Oh, man.
17:04Mm-hmm.
17:07That bite is there.
17:09That tamarind is coming through that barbecue.
17:11Good.
17:12You made it happen.
17:13I mean, that sauce, really amazing.
17:15If I weren't a lady, I would have literally taken the whole piece.
17:19No, no, no.
17:21Let me get a taste here.
17:22I'm gonna try to peel off a little piece.
17:24So, that's a pimento cheese toast?
17:26I taste that sriracha coming through.
17:28Mm-hmm.
17:29It's going well with the pimento cheese.
17:31The flavors are delicious.
17:32I love it.
17:33Well, thank you all.
17:34Thank you so much.
17:35This is a wonderful cocktail party.
17:37They love that cocktail.
17:38They like that lemongrass syrup.
17:39Yeah, they did.
17:40But I think the pork belly was better, you know?
17:42Well, who made that tamarind barbecue?
17:45Yeah, okay.
17:46Who taught you how to make that sauce?
17:47Okay.
17:48You got me there.
17:49Okay.
17:50Ooh.
17:51Oh, I can't wait to dig in.
17:53Come on.
17:54It's party time.
17:55You guys didn't disappoint.
17:56So, what we have for you today is catfish bites with a spicy plebano dipping sauce,
18:01a chorizo jalapeno popper, and my grandma's crawfish etouffee in a tostada cup.
18:06The presentation here, you're looking at the colors.
18:09It's all the same tone.
18:11When you had a cocktail party, you wanted to stick out.
18:14I still want to be invited by the way it looks.
18:17Right.
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
18:27are in a football game, and we have the Houdat black and gold margarita.
18:30Oh.
18:31Oh, yes.
18:32Indeed.
18:33I love it.
18:34Houdat, baby.
18:35It's me.
18:38That looks amazing.
18:39Enjoy it, huh?
18:40Yeah.
18:41Give a little Houdat toast.
18:42All right.
18:46I love it.
18:47I get the sweet.
18:48I get the salty.
18:49Pineapple is coming through.
18:51I get everything.
18:52So this starts the party off right.
18:54It's delicious.
18:55Can we put that in a to-go cup?
18:56This is New Orleans.
18:57It is New Orleans.
18:58Let's dive in.
19:00I'm going to jump in on a crispy catfish.
19:06I love it.
19:07I get that crispy texture, that mustard tang coming through.
19:10Lord, this is what I want to take home.
19:12That sauce, it brings off a good heat, but it balances as well, too.
19:18Uh-oh, you got the secret ingredients without me.
19:21I 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.
19:33You know, the holy trinity mangled together.
19:36Well, it feels quite holy to me.
19:38That is very tasty.
19:39It's delicious.
19:41Grandma would be proud.
19:42Are we going to go together?
19:44Jalapeno pepper time, baby.
19:45Jalapeno 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.
19:59I think what would have helped is if you had sliced the peppers.
20:03Small bites really mean small bites.
20:05Yeah, and that's the key.
20:06You want to give us that one bite hit.
20:08Oh, wait a minute.
20:09I forgot to dip this.
20:10Oh, yeah, that's the sauce.
20:18I hate that I tried that at the end.
20:21Because now my lips are on fire.
20:24There is a jalapeno in there,
20:25so that's where a lot of the heat's coming from.
20:26Okay.
20:27I'm feeling extremely nervous right now.
20:30My biggest fear would be that I would be the first person
20:32that would lose a challenge, so it definitely cannot happen.
20:35Our friends would also roast us.
20:37Absolutely.
20:40Oh.
20:41Hello, hello.
20:42Hi.
20:43Hello, Chef.
20:44Looks beautiful.
20:45What are we having today?
20:46Salmon cakes, black-eyed pea salad, and then crab salad
20:50and cherry tomatoes on buttered toast.
20:53This looks wonderful.
20:54I see the different colors coming through here.
20:56You love the crisps.
20:57I like the crisps.
20:58So amen to you.
20:59Oh, you know, some of us like it a little dark.
21:00Mm-hmm.
21:01What's the cocktail we're having?
21:02A grilled peach mint julep.
21:07It's a refreshing cocktail.
21:08I can certainly taste the peach that's coming through.
21:11It starts a party, I'll say that.
21:12Absolutely.
21:13We're here for the party.
21:14So salmon up or tomato down?
21:17Definitely salmon up.
21:18With the heat, the butter crackers and that can affect the texture and the color of it.
21:28Rough chop on the caper, or did you put it through?
21:30Whole thing.
21:31What you don't want to do is the caper to take over the salmon.
21:34Right.
21:35Okay.
21:36The flavor is delicious.
21:38Diving into the salad?
21:39Yes.
21:40So you're going to take the whole bite.
21:41Yes, yes, yes.
21:42Get that with more bacon on it.
21:43You want me to get the bacon?
21:44Wait, oh, you get out of here.
21:45Stay in your lane.
21:46Stay in your lane.
21:47Grandma would have hit my hand.
21:49Stay in your lane.
21:50Hold on.
21:52Mm.
21:53I'm glad I got big bacon.
21:55Mm-hmm.
21:56Mm-hmm.
21:57This wonderful crab stuffed tomato?
21:58Yes.
21:59Talk to me about that.
22:00This is more two bite.
22:01Okay.
22:02So you can pick your toast up and you're going to bite into your tomato.
22:04and your crab and then bite a piece of toast.
22:07It's delicious, delicious, delicious.
22:09But I would have preferred it be a tiny little sandwich because things drop.
22:15It's a problem.
22:16You don't want to wear it.
22:17It's a problem.
22:18Gotcha, gotcha, gotcha.
22:19Flavors there on there.
22:20Just sizing might be.
22:21Sizing.
22:22Gotcha.
22:23Now I'm learning.
22:24Size doesn't matter.
22:25All of you gave us such mouth-watering bites of food and delicious cocktails.
22:36But our favorite southern cocktail party was created by...
22:42Sashawn and Ally.
22:43What?
22:44Oh my gosh, that's unbelievable.
22:45I think grandma's going to 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,
23:03then I think that she will do.
23:04For sure.
23:05You gave us three perfect bites.
23:07And the heat in your cocktail played so well with all the other flavors.
23:11Great job, you all.
23:14So that leaves us with Naveek and Ellen and John and Eric.
23:20Both of you created some refreshing cocktails and some lovely hand bites.
23:25But only one team will join Sashawn and Ally in the final round.
23:30The team that's unfortunately leaving us is Naveek and Ellen.
23:38All the food was delicious, but the bites had to be small.
23:42And the tomato threw me.
23:46Don't stop cooking.
23:47And can I get a hug?
23:48Absolutely.
23:49Keep putting the love in the plate.
23:51I am immensely proud, especially of my mom and her grace.
23:57I think my mother would be beside herself.
24:01She would have absolutely loved the idea that we were doing this together.
24:05And we chose something that she enjoyed making to prepare for you all.
24:11Congratulations, guys.
24:13You're going to be cooking in the final round with a chance to win $10,000.
24:18We just went to a southern cocktail party.
24:22Now it's time for a dinner party.
24:25Here's a guy who's the life of every party.
24:28And one of my favorite people on the planet.
24:30My friend, Eric Stonestreet.
24:37Keep it going, everyone!
24:40Surprise!
24:41My face is so flushed.
24:46I get it.
24:47I get it.
24:48So, Eric, our show is all about food and family traditions.
24:53What was your favorite dish your family made when you were growing up?
24:56Well, immediately what comes to mind is one-pot meal, ham and beans.
25:01My dad made ham and beans, and what ham and beans meant to me was cornbread was coming.
25:06Oh, man, that's warming my soul just hearing about it.
25:09Yeah.
25:10One-pot meals are great.
25:11You just toss all your favorite ingredients in a pot and let them mangle.
25:15Octavia, how about you?
25:16What's your favorite family meal when you think about it?
25:18Oh, I would say my mama's meatloaf and mashed potatoes.
25:23Love some meatloaf.
25:25You hear that, y'all?
25:27In this challenge, you will be creating your own versions of mine and Eric's childhood favorites.
25:34Seishon and Ali, for cooking up the best dish in our first round, you get the first pick.
25:39Would you like to take a crack at a one-pot meal or my mama's meatloaf and mashed potatoes?
25:44Your version.
25:45Talk it over.
25:46What are you thinking?
25:48I think one-pot meal.
25:52Okay!
25:53Whoa!
25:54We're in New Orleans.
25:56Let's go for it.
25:57We're making gumbo.
25:58You want to go for a gumbo?
25:59Oh!
26:03I am blown away.
26:05Wow, wow, wow.
26:08That means John and Eric.
26:09Yes, we got meatloaf.
26:10Yes, we're making meatloaf.
26:12I'm excited.
26:13I can't wait to see what you do with gumbo in an hour.
26:15And I love meatloaf.
26:16Oh, thank you.
26:1990 minutes would be nice for this challenge, right?
26:22Great.
26:23Yeah.
26:24Sorry, but it's only 60.
26:26Only 60.
26:27All right, y'all.
26:29You know what to do.
26:30Get cooking.
26:31Go!
26:34Woo!
26:35Grab the celery while you're in the fridge.
26:38Got it.
26:39You got me coconut milk, too?
26:41Yeah.
26:42I'm gonna slice up the andouille, and then I'm gonna put it in a food processor and get it broken down a little bit.
26:48We wanted to do something a little different, and so we're like, you know what? We can make gumbo with chicken and sausage and okra, so why can't we make a meatloaf with chicken, sausage, and okra?
26:58With a potato salad on the side.
27:01What better time to invent a new recipe than for a cooking show?
27:05Unless you lose.
27:08How do you feel about doing the meatloaf, John?
27:10I don't know. I was hoping for tried and true, but new and fun could also work.
27:15Have we ever actually cooked meatloaf at home?
27:18I don't think so.
27:19I think we are both just winging it.
27:21So maybe Jesus, take the wheel.
27:24Let's go, let's go, let's go.
27:26Growing up, one-pot meals are always a thing.
27:29Anything that you can cook in a pot and serve with rice, it was good to go.
27:33So we're gonna make a tom yum ka gumbo, which is basically a Thai coconut soup.
27:41And we're gonna use that as the stock for the gumbo.
27:45And I'm gonna go in with a cornbread to eat with it.
27:48It's gonna be good.
27:50Alright, I'm gonna go ahead and start making the roux.
27:52We will make a take on a gravy by using the roux that's in a gumbo.
27:56A 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.
28:09Honey, you getting that roux in?
28:11I'm about to.
28:14We're gonna use a microwave to make a quick roux.
28:16I know that that sounds really disrespectful to southern cooking.
28:19Roux in!
28:20But our grandmother loves a microwave.
28:22Ooh, it's already turning brown. That's what I like to see.
28:25And that's how we're gonna make our roux.
28:27Using science, baby.
28:28I don't see anybody at a roux station.
28:30How are you guys making roux over there?
28:31In the microwave, can you believe it?
28:33Microwave.
28:34Microwave.
28:35Eric's grandmother would never.
28:36Our grandmother would, so.
28:38Wow.
28:39They are doing a microwave roux.
28:41Is that even doable?
28:42It's technically possible, but I don't think that anybody should make roux in a microwave.
28:49I'm over here slaving over this roux gravy while y'all are just sitting back relaxing.
28:55Ali, go ahead and grab that roux.
28:58How's it, how, how's it looking?
29:00I like the color.
29:01Here.
29:05All right.
29:06Hey.
29:07Hello.
29:08Why did you respond to my one-pot meal suggestion?
29:11It just makes me think of home, for sure.
29:13Growing up, we had soup a lot.
29:15I thought about thomiyam soup, and I thought about the fact that we're here in New Orleans, so.
29:20We're gonna make it almost like a traditional gumbo, or at least try to.
29:24I love it.
29:25This looks like something familiar.
29:27Yeah, we're doing cornbread, but instead of a honey, we're gonna go and sweetened condensed milk.
29:31Oh.
29:32I mean, it's the best.
29:33Tell me a little bit about what's gonna thicken this gumbo.
29:36What's the roux?
29:37We don't wanna upset you, but we made a microwave roux.
29:39Started the roux in the microwave.
29:42It's okay.
29:43Just to get it going.
29:44I know.
29:45We weren't gonna tell you.
29:46The time constraints, you know, it had to be done.
29:49You 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.
29:56I mean, I know it was a risk, but we just had to go for it, you know?
29:59I have a question about that sausage.
30:00Is that a Thai sausage, or is that an Louisiana sausage?
30:02No, that's an andouille.
30:04Yeah, I thought it looked like an andouille going in there.
30:06We wouldn't disrespect you in your city.
30:07Oh, you did with a microwave roux?
30:10I mean, I think that ship has sailed.
30:12You couldn't all the way do it.
30:13Yeah, yeah, yeah.
30:14I wanted to cook gumbo for people that have had gumbo their whole lives.
30:19But it can take, like, an entire day to make.
30:21I 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.
30:33I'm gonna do two mediums, so they cook a little faster.
30:36Okay.
30:37Two minutes on the eggs.
30:39You know, the one pot, the meatloaf.
30:42What it does, it just, it brings you back to that memory, you know?
30:45Well, food is family, and family is memory.
30:47I love anything that connects me with my grandmas.
30:50It gives me an opportunity to remember them, honor them, and then we have recipes that we make in our family that each of those ladies made for my mom and my dad, and now we continue making them for each other so we can remember them.
31:01The potato salad is going to be my favorite part, because this is my mom's recipe, and we made it every single time we made gumbo.
31:08This potato salad brings me back to being at home as a kid.
31:12My mom learned it from her mom.
31:14And I never got to meet her, so just like your grandma's etouffee recipe.
31:17I feel hard of her every time we eat it.
31:19She would have loved to have met you.
31:22Let me get a taste.
31:23Hi.
31:24Hi.
31:25Hello, hello, hello.
31:26Potato salad.
31:27Needs more celery salt.
31:29Okay.
31:30Yeah.
31:31Curious, gentlemen.
31:32I haven't tasted it, but I can tell it does.
31:34I'm very curious.
31:35How are you making my mama's meatloaf and mashed potatoes your own?
31:39So we are making a gumbo-inspired meatloaf.
31:42I started off with a roux, and then I did just like you would do with a gumbo.
31:45I added chicken stock and stuff to make it more of a gravy.
31:48How do you feel about the other team also doing a gumbo?
31:51Actually, I think it'd be a cool direct comparison for two very different dishes.
31:54This is going to be gumbo to gumbo.
31:56Yeah.
31:57Non-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 with the potato salad.
32:04Okay.
32:05It looks a little underdone there in the middle first.
32:08It's okay.
32:09We got some boiling here.
32:10I would just put a little salt and pepper on that and plop it in my mouth right now.
32:13We'll put it on your plate.
32:15What would winning this competition mean to you?
32:18It's already been a once-in-a-lifetime experience.
32:21That's what I'm going to tell our kids and grandkids.
32:23How many kids do you have?
32:24We have two.
32:25An 11-year-old boy and a 9-year-old girl.
32:28We 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.
32:38I couldn't serve anybody anything I've ever made.
32:40So your kids are much braver than me.
32:42They told everyone at their school that their dads were going to be on a cooking competition show.
32:46And we've got to win this.
32:48All right.
32:49Well, I got a peek of that chicken down there.
32:51How you feel about that, Eric?
32:52If I'm being honest, I don't like the look of it, but I'm sure the taste of it is going to be great.
32:58It's a lot.
32:59I'll hold my judgment for the taste.
33:01That's fair.
33:02Thank you, Eric.
33:03This recipe will either be a blaze of glory and will win, or it'll go down in place.
33:07Did I tell you I'm going to do sweetened condensed butter to go with the cornbread?
33:10Really?
33:11I know that Southerners don't like their sweet cornbread, but this gives you the option.
33:15Ten minutes.
33:16Whew.
33:17Okay, let's go.
33:18And I see some hearts beating nervously.
33:20Are you feeling the heat?
33:21Yeah, I am.
33:22I am.
33:23We got this.
33:24The Tale of Two Gumbos.
33:28Which one is it going to be?
33:30I'm a professional actor.
33:32Which one is it going to be?
33:35How was that?
33:36Cut.
33:37Try it again, Eric.
33:38The Tale of Two Gumbos.
33:44Which one's it going to be?
33:51How's your gravy doing?
33:52My gravy's ready.
33:53Okay.
33:54Ooh, Lord.
33:55Eric, John, how are you doing?
33:56Doing good.
33:57What's going on over there?
33:58Cutting a bunch of cilantro.
33:59Cilantro and gumbo.
34:00Cilantro.
34:01My God.
34:02It's going to be a cilantro forward rice.
34:04Okay, chicken is at temperature.
34:06Gumbo's basically done.
34:07I'm just cooking up this shrimp.
34:09Cooking 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.
34:17Doing a Tom Yum and doing something that is so personal.
34:20We need to win this.
34:22Don't burn that roux.
34:23I'm not going to burn that roux.
34:24How do you make your roux?
34:26The roux is fat and flour and some heat.
34:28Time.
34:29Yeah, there you go.
34:30Sounds kind of like me.
34:31Me too.
34:33How's the eggs?
34:35Damn, that's good.
34:36Okay.
34:39Dad, that's good.
34:40One minute left.
34:41Almost 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.
34:52It looks far more edible than it did.
34:55But we are not winning any beauty pageants today.
34:57Dad, that looks amazing.
34:59I'm really proud of you.
35:00This looks great.
35:01Five, four, three, two, one.
35:06Whew.
35:07That's it.
35:08Party time.
35:09Did we toss out those cocktails?
35:13All right.
35:14Good evening.
35:15Okay.
35:16Beautiful.
35:17All right, Eric and John, tell me about your interpretation of my mama's meatloaf and mashed potatoes.
35:21We meant to put our own little spin on it, so incorporating gumbo flavors into a traditional meatloaf with a roux gravy.
35:38And then the potato dish is my mom's potato salad.
35:41I'm not going to lie to you.
35:42I was a little nervous when I saw y'all chopping up boiled eggs.
35:45I'm like, oh, Lord, are they putting boiled eggs in the meatloaf?
35:48We're not going that weird.
35:50I was a little nervous.
35:52It looked a little, um, fleshy.
35:55He said fleshy.
35:57I don't want anything described like that.
35:59I know the other team put a great dish on the plate.
36:03It's kind of a scary moment.
36:08I 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.
36:29Well, for my very trained palate, delicious.
36:38I didn't know if I was going to like this.
36:40I think you guys did an amazing job putting your own spin on my favorite dish growing up.
36:47I don't get necessarily a gumbo flavor with the roux.
36:50I would agree with that.
36:51I'm really tasting mostly andouille, which I'm not bad at.
36:55The meatloaf, surprisingly, has a little moisture into it.
36:59That chicken was lean, so I was expecting something not as moist as you got.
37:04Let me tell you something about potato salad, honey.
37:06You can, you, you will not be invited back to the cookout if you mess up the potato salad.
37:11Agreed.
37:12100.
37:13I think a good potato salad has to have a little sweet.
37:16And so that's hitting things for me.
37:19To me, there's too much mustard in it.
37:21See, we were very mustardy, and then we used sweet relish to balance it.
37:27So the more mustard, the merrier.
37:30It had a real cool technique on the roux and bringing this together.
37:34We wanted to do something different.
37:35And that was very smart of you, because I can guarantee it's hard to match mom's meatloaf.
37:40You took this and made it your own, and it's really tasty.
37:44Yeah.
37:46I'm feeling really anxious.
37:48Eric had a couple of things to say about the roux gravy.
37:51I think it's going to be close.
37:53Hey.
37:54Hello.
37:55I'm feeling nervous.
37:57Not only were we, like, in a challenge against Eric and John, there was gumbo versus gumbo.
38:01Theirs looked really good to me.
38:03Theirs looked great.
38:04So, Eliane Sechon, tell us about your dish that was inspired by Eric's one-pot meal.
38:11We made a Thai Thom Yam Ka gumbo.
38:15So what looks like a traditional gumbo tastes completely different.
38:19And then we have cornbread.
38:21We've also got a compound sweetened condensed milk in the butter that's optional.
38:24I know some Southerners are very against a sweet cornbread.
38:27I personally like one, but it's up to you.
38:29I think it looks great.
38:31It looks like a gumbo.
38:33It even smells like a gumbo.
38:34I've never seen a gumbo with a lime in it, so that's a giveaway that it's not a traditional gumbo for sure.
38:39It's calling my name Octavia.
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.
38:53Might have to call this the Tom Yumbo.
38:56More like the Tom Yummy Yum.
38:58I'm wonderfully impressed.
39:00I was excited when it was a Thai spin.
39:02Thai is one of my favorite cuisines.
39:04Great idea, and I think really well executed.
39:07It's a perfect marriage between the two.
39:09You're getting that coconut flavor, this velvety coating of the roux.
39:13Be careful with the cilantro and the rice so you don't start to overpower everything.
39:17But 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.
39:34You spread that butter on there.
39:39Mmm.
39:40Very, very good.
39:42Do you guys think the microwaved roux works?
39:45I think the mistake you made was telling us that it was a microwaved roux.
39:49I'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.
39:56You disguised the heck out of it, so I'm not gonna fault you other than you told us where it started from.
40:03I can live with that.
40:04I probably would have microwaved the roux, too, if it turned down this quick.
40:07Yeah.
40:08Well, thank you.
40:09This has been wonderful.
40:11Thank you, JoJo.
40:12Thank you so much.
40:13It's been an honor.
40:14Yeah.
40:15It's delicious.
40:21All right.
40:22So we ate and talked and ate and talked.
40:25And here's what we thought.
40:27Say, Sean and Allie, we loved your tie twist on a traditional gumbo.
40:33And John and Eric, your mashup of a gumbo meatloaf was also innovative.
40:38And you nailed that potato salad.
40:40Thank you, JoJo.
40:41I think that in a gumbo battle, everybody wins.
40:45But we do have to crown one team as our champions.
40:49And 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.
41:08Congratulations.
41:09Thanks, guys.
41:10We're making that Tom Yumbo every single week for the rest of our lives.
41:14We're going to patent that, right?
41:16We're going to patent that.
41:17Great job.
41:18Great job.
41:19Unfortunately, we didn't win, but it wasn't a complete failure.
41:23We came on this to have fun together.
41:26To challenge ourselves.
41:27To cook together.
41:28We invented a new dish, and they liked it.
41:31And that's a win.
41:32Oh, my goodness.
41:34I'm really proud of you.
41:35Oh, I'm proud of you, too, honey.
41:37Allie was amazing.
41:39She was definitely my North Star today.
41:41That's sweet.
41:42And cannot be understated.
41:44Okay.
41:47We hug around.
41:48This is the South.
41:49Wait.
41:50You told me no hugs.
41:51Oh!
41:52I just, you know, I didn't want to...
41:57I love this guy.
Recommended
1:12:07
|
Up next
47:23
28:33
42:07
22:17
41:37
47:17
27:42
58:51
54:09
43:54
47:35
28:43
47:06
59:14
31:23
2:12:39
46:08