Beat Bobby Flay: How the Sausage Is Made 👀 | Full Episode Recap | S13 E3 | Food Network

0:02 All right, you guys.

0:03 I'm shooting for the moon tonight.

0:05 And here to complicate things from shocked,

0:08 Alex Bonelli and author and TV host Dappy Odds.

0:14 Oh, it's a good day to lose.

0:17 Well, first of all, Alex has done this over 20 times.

0:19 Yes.

0:21 Wow.

0:21 I've only done it 18 times.

0:22 So, like you you've done this show more than I have.

0:24 I just want to let everybody know that I have seven wins.

0:27 What?

0:28 You didn't know it was that many, did you?

0:30 I have a little bit of a losing record.

0:32 So, I'm extremely pleased that Alex is here because

0:34 I think together we're going to assess and annihilate.

0:38 I like that.

0:39 So, who's up tonight?

0:40 From Nashville, executive chef Hal Holden Bates.

0:50 From New York City, say hello to executive chef Derek Oral.

0:57 Is that rhythm?

0:58 Is that move?

1:03 Derek, you want to take me down?

1:04 But first, you must go to each other.

1:10 I'm going to give you guys a single ingredient

1:12 and you must make it the star of your dish.

1:14 And that ingredient is Marquez sausage.

1:19 Spicy lamb sausage.

1:21 It's one of my favorite ingredients.

1:22 Your man over here is pretty confident.

1:23 I'm just trying to think of something to cook here.

1:25 Just remember, it's these ladies behind me who will decide

1:28 which one of you goes up against me in round two.

1:30 All right, guys.

1:31 It's all about the MZ sausage.

1:34 Go.

1:36 I love this.

1:40 So, I'm making a spicy Marquez rag goo with a Christini.

1:44 Since I'm not familiar with Marquez, I could use it like any other

1:48 sausage and make a Marquez Bolognese with bukatini.

1:52 He's got honey.

1:53 Now, Derek,

1:54 I like honey with that.

1:55 Punching up the sweetness.

1:56 I think that's a good call.

1:58 Now, I'm adding mint, which will add a freshness.

2:01 How just tossed his pasta with mint, which is the best move imaginable.

2:05 He's going to really brighten up heavy Marquez sauce.

2:08 For the radish salad, I mandolin it super thin.

2:11 It will bring a little bit of freshness to the dish.

2:14 This is it, the last minute.

2:16 My dish is ready.

2:17 So, I add my bolognese bukatini.

2:20 I put the bread down and then the spicy Marquez ragu.

2:25 I need something crunchy.

2:26 The dish needs texture.

2:28 So I quickly grabbed pine nuts.

2:32 I add some of the second batch of margas sausage on top.

2:36 And then just a little bit of the radish salad.

2:45 Thank you.

2:46 All right, chefs.

2:47 And it's all going to come down to Marquez sausage

2:49 and what you did to make it the star of your plate.

2:52 Derek, what did you make?

2:53 So, I made a Marquez ragu on a christini with a radish salad.

3:01 I like it.

3:02 The combination of the bread, the tomato,

3:04 and the sausage is so cohesive and good,

3:07 but the radish for me feels a little fruity.

3:10 So, certain bites just taste a little less cohesive.

3:14 I have to agree.

3:15 It doesn't freshen up the dish, which I do think you needed here.

3:17 You love to cook with the Marquez and your understanding

3:19 of its spice and its heat is clear.

3:21 That hit of honey was so crucial.

3:24 How tell us what you made.

3:25 I made a Marquez lamb bolognese with bukatini.

3:32 I like the mint a lot.

3:33 One of the best ingredients to get the lammy out is mint.

3:37 That said, you added mozzarella cheese and you added pine

3:40 nuts and all these rich ingredients come together and just say,

3:43 I don't know who's boss.

3:45 I agree with Alex.

3:46 The lumps of mozzarella were not necessary.

3:49 But I really love that you added fennel in there.

3:51 It mutes some of the spice of the sausage.

3:53 You did a great job.

3:55 Daffany and I have a tough decision.

3:56 We're going to need a moment to discuss.

3:59 I mean, this one's going to be really close.

4:00 They ended up with similar MZ sauces,

4:02 so the smallest mistake is really going to make the difference.

4:05 The chef that will be moving on to beat Bobby Fle is Chef Hal.

4:15 Regardless of the loss, I got to come here and showcase my skills.

4:18 His dish was just a little bit better than mine today.

4:21 You definitely proved to us that you were the man to take on Bobby Fle.

4:24 So, I am counting on you because I cannot

4:26 have my record get any worse on this show.

4:35 Oh, he's stretching out.

4:38 Getting ready.

4:41 Uhoh.

4:41 You good, Hal?

4:43 What's your signature dish?

4:45 My signature dish is oysters Rockefeller.

4:52 What a great dish.

4:54 I can't remember the last time I made oysters Rockefeller.

4:56 I know there's some spinach in there somewhere.

4:58 To be fair, we're going to bring

4:59 in three industry experts for a blind taste test.

5:02 45 minutes on that clock.

5:04 Your time starts now.

5:07 Give it up.

5:11 How's that shucking going, Bobby?

5:12 Can't wait for it to be over.

5:14 Bobby's playing the exhausted card.

5:15 He's shuck like half an oyster and he's wiped out.

5:19 That's enough.

5:20 Oysters.

5:20 Rockefeller traditionally has breadcrumbs on top, but since I'm frying them,

5:24 I'm going to coat them in panko instead.

5:26 It's going to be a lot crisper and lighter

5:27 as opposed to the classic version which is heavier.

5:31 Check my corn cakes here.

5:32 My corn cakes are now finished and I just crush

5:36 them up a little bit more and add some melted butter.

5:39 I have to go in.

5:40 Get it, girl.

5:41 I add the spinach mixture and my Hollandays to the top

5:44 of my oysters and then put that under the salamander.

5:48 Looks amazing OVER THERE.

5:50 HAL.

5:52 YEAH.

5:54 HOW HOW

6:00 it's like a little bit spicy and really savory.

6:03 Oh, that's delicious.

6:04 You're good.

6:06 Y

6:05 he's ready.

6:07 All right.

6:07 So, I heard there was some frying action happening over here.

6:10 Hoping to.

6:10 I just don't know if I'm going to get to it.

6:13 More cheese.

6:15 Yeah.

6:15 Interesting.

6:15 Okay.

6:17 Salt.

6:16 More salt.

6:18 This guy, too.

6:18 No, no, no.

6:21 Okay.

6:21 Good luck.

6:23 Bye.

6:25 Here we go now.

6:28 But you running back here.

6:29 I feel good.

6:31 Those breadcrumbs with that little hit

6:33 of cayenne and super buttery on their own.

6:36 They are so good.

6:36 That's a winning dish.

6:37 But I'm not going to jinx them.

6:38 Knock it on.

6:40 Only 4 minutes remaining.

6:43 Luckily, the oysters cook quickly.

6:44 I still want the oyster to be nice and rare in the middle.

6:46 So, I coat them in some panko breadrumbs that I deep prime.

6:50 You think you're so cool frying those oysters.

6:53 He's over there frying some.

6:56 Bobb's about to go down.

7:04 So, for my plating, I take some kosher salt,

7:06 pink and black pepperc corns, and some water.

7:08 So, that's going to be the base of my oysters so that they stay in place.

7:12 I'm using cast iron pans and filling them

7:14 with a coarse salt to stabilize the oysters from moving around.

7:19 and then my corn crumbs.

7:21 So, I put the shell down first, some spinach, kale sauce,

7:24 then the crispy oyster, and then I garnish with a fresh lemon.

7:30 Eight, seven,

7:31 and then some of the pickled Fresno chilis and the pickled shallots.

7:34 Three, two, one, and

7:41 Bobby Hal, it's time to meet your judges.

7:43 First up, we have the executive chef

7:45 and culinary director at Taccomi, Jason Deere,

7:50 the owner of North Fork Table and Inn, Claudia Fleming,

7:54 and the owner of BNC Restaurant Group, Craig Samuel.

8:00 Judges, today's challenge was oysters Rockefeller.

8:03 Please dig into the dish in front of you.

8:12 This looks like a classic oysters Rockefeller to me.

8:15 I really like the corn cake breadcrumbs,

8:18 but the texture of the oysters and the smoked Hollands are a little too similar.

8:23 I agree with Craig that the Hollandays and the oysters had

8:28 a very similar texture and it could have used more crumbs, but I love the idea.

8:33 Love the presentation.

8:34 It's a dish that you really want to dive into and eat.

8:37 I really enjoyed the smokiness of the Holl.

8:39 I actually wanted a little bit more smokiness.

8:41 All right, judges, if you could please switch your plates.

8:53 First of all, I had a little bit of heat from that Fresno chili

8:55 and then the briny and sweetness from that pickled

8:58 shallot really tied it together for me.

8:59 But I didn't like the presentation as much as the first dish.

9:03 When I first looked at it and I

9:04 saw that creamy kale and spinach, I thought, "Oh,

9:07 no." But it was so beautifully balanced and it just

9:10 played off the crispiness of the oyster really, really well.

9:14 This doesn't look like a an oyster Rockefeller.

9:16 I mean, I expect an oysters Rockefeller to look a certain way.

9:19 It's a classic dish.

9:20 I will say this, it was wonderful.

9:22 The sauce had tremendous flavor.

9:24 Now, it's time to take a vote.

9:27 I've stayed more true to the traditional oyster Rockefeller,

9:31 but the judges do like his flavor.

9:33 I'm just hoping that I've done enough.

9:35 So, the judges have voted and we have a winner, and the winner is Bobby Fle.