Beat Bobby Flay: Gruyère Gauntlet 🧀 | Full Episode Recap | S13 E5 | Food Network

0:02 Things are about to light up in this kitchen.

0:04 You guys ready to watch?

0:06 Please welcome chefs Amanda Fry Tag and Jet Tag.

0:12 Bow and Arrow.

0:16 Oh yeah.

0:17 Anybody out there cheering for Bobby?

0:22 Got a little whoop.

0:25 This is a serious team right here.

0:26 We both have a lot of competition experience.

0:29 A man has been gunning for me for a long time.

0:31 I have.

0:32 I have.

0:32 This is going to be the day.

0:34 So when I did shop, this one was a judge.

0:39 Oh.

0:38 Took out like tweezers, microscope.

0:41 We're very judgy.

0:42 We're very judgy.

0:43 Today we're going to be judge, jury, and executioner.

0:47 Bobby Fle.

0:48 Bring it on.

0:50 From Baltimore by way of Italy, please welcome Fabio Mora.

0:55 OUR next contender is a master of savory and sweet, Chef Nicole Botano.

1:14 You ready to do this?

1:15 Yes, sir.

1:16 You're here to beat me.

1:17 First, you must go through each other.

1:19 I'm going to give you 20 minutes and one

1:21 ingredient to make it the star of your dish.

1:23 And that ingredient is griier cheese.

1:30 Being Italian, cheese is in my blood.

1:33 I think of any French dish that has oozing cheese.

1:38 Amanda and Jet, they'll taste your dishes and decide which

1:41 one of you goes up against me in round two.

1:43 Keep your eye on the ball or on the cheese.

1:54 So, I'm making a grier ralet with a water crust apple salad.

1:59 So, I'm making spaghetti al dente with a griier cream sauce and crispy bacon.

2:04 I know you're busy.

2:05 Are you worried about the pasta?

2:07 Ask me in about 4 minutes.

2:08 NO, NO, NO, NO.

2:10 You're going to be great.

2:11 Okay.

2:12 Thank you, Fabio.

2:13 Okay, so vegetable rlet.

2:16 Tell me about this.

2:17 There's plenty of butter to make up for the lack of meat.

2:21 Where's the cheese?

2:22 I just have to grate it on top.

2:24 Okay, hurry.

2:26 Come on, guys.

2:29 I cut my potatoes and add them into the casserole

2:32 dishes with my mushrooms and onions and then add the cheese.

2:36 Based on what we're seeing, Nicole has a hustle.

2:39 Clearly, Fabio has passion for his cuisine,

2:42 but he he has to move a little faster.

2:45 4 minutes to go.

2:46 I start building my apple and water crust salad.

2:49 It will bring a tartness to cut through the cheese.

2:54 While I'm waiting for a pasta to cook, I take some panko and toast it.

2:58 I want to give more texture to the dish.

3:03 The whole thing with racklet is if

3:04 that cheese isn't melty and bubbly, it's not good.

3:12 Yeah.

3:11 You guys have a one a minute.

3:16 After I add the cream to the bacon,

3:17 I take the spaghetti out of the water, add it to the sauce.

3:21 30 seconds.

3:23 It's time for me to finish garnishing with my salad.

3:30 10 9 8 7 6 5 seconds left.

3:36 I top the pasta with bread crumbs.

3:38 One.

3:41 Yeah.

3:44 Chefs, Amanda and I are here tonight to get Bobby beat

3:47 and it's all going to come down to what you did

3:49 with the Gruier cheese to make it the star of your dish.

3:53 Chef Nicole, tell us what you made.

3:55 I made a Gruier ralet with a water crust apple.

4:04 You really get vegetables.

4:05 That was the perfect move to balance the cheese.

4:08 The problem is you might have added a little too much butter.

4:12 Yeah.

4:13 You know, I love the griier on top,

4:15 but when we get to the bottom of your dish,

4:17 there's butter, oil, fat from the cheese.

4:20 A lot of times you have toast or something to soak that up.

4:24 But you got a lot done in 20 minutes.

4:27 Chef Fabio, can you tell us what you made, please?

4:28 I made a spaghetti alente with a grier cream sauce and crispy bacon.

4:37 I like the flavors that you decided to put in here.

4:40 The bacon's delicious.

4:41 The pepperiness is really good, but the pasta's undercooked.

4:47 It eats deliciously, right?

4:49 And then you start to realize, I taste cream,

4:51 but I'm not really tasting enough grier.

4:54 But you put bacon and cream in something, and I'm like, yo, let's do this.

4:58 You know what I mean?

5:00 We just need a moment to discuss.

5:03 I should have pay more attention to the clock and right now

5:06 they wouldn't be talking about a great dish and not an undercooked pasta.

5:11 The chef that is moving forward is Chef Nicole.

5:22 I know how to cook a pasta.

5:23 That's for sure.

5:24 I just mismanaged my clock.

5:27 Thank you.

5:27 But this loss is not going to define my career.

5:31 Nicole, you have a mastery of technique,

5:33 but you're going to have to really up your game to go against this master.

5:44 All right, chef.

5:45 Good job.

5:46 Thank you.

5:46 Why don't you tell us what we're cooking?

5:48 My signature dish is

5:53 breakfast sandwich.

5:55 A breakfast sandwich?

5:56 I did NOT SEE THAT.

5:58 NO.

5:58 A breakfast sandwich sounds like a simple thing, right?

6:01 Not so simple.

6:03 We have three experts standing by to do a blind taste test.

6:06 And your 45 minutes starts right now.

6:12 Come on, Nicole.

6:15 Nicole's using some multigrain.

6:17 A

6:17 little on the firmer side.

6:19 It is got a little bit more of a chew to it.

6:22 Yeah.

6:22 I need to get my buns into the salamander.

6:24 I want to get them nice and toasted.

6:25 So then I add some fontina on top of my chorizo.

6:28 I like the nuttiness and it melts nicely as well.

6:31 His sausage is smoky and spicy.

6:33 Got it.

6:34 Nicole, I think she has a lot of sweetness in her sausage.

6:37 You know who wins today?

6:37 The judges.

6:40 Yes.

6:39 And they have no idea what a great day they're walking into.

6:43 I want to make sure I get started plating.

6:44 So, the first thing I do is put the bread down with the chili to ar,

6:50 onions, and sausage.

6:51 Then I top it off with one of my eggs.

6:55 Time to start building the sandwiches.

6:56 So, I start with the bottom of the bread,

6:58 then the chorizo with the fontina on top of it,

7:01 then the fried egg, then the pickled onions,

7:05 then the hot sauce, some arugula, some potato chips.

7:09 Oh my god, Bobby's putting the potato chip in the sandwich.

7:13 No.

7:14 Yes.

7:14 No.

7:14 No.

7:15 And I love that.

7:17 1 minute left.

7:19 I put my final touches on the sandwich.

7:20 I add a little bit of arugula.

7:22 The bread is on top and I press it down to get

7:25 the yolk to start running out like a nice creamy sauce.

7:28 Let's go get everything on the plate.

7:32 Nine.

7:32 At the last second, I add some sauce on the side for dipping.

7:38 6 4 3 2 1 Bobby and Nicole, we would like to introduce you to your judges.

7:47 First up, the chef and co-founder of The Smith, Glenn Harris.

7:52 The executive chef at the central house of the crown and anchor, Michelle Regus,

7:58 the chef owner of Black Tap, Joe Isadori.

8:03 Today's challenge was breakfast sandwich.

8:05 Can you please start with the one closest to you?

8:18 It's a fun sandwich.

8:19 It reminds me of a Italian street fair bear.

8:22 The peppers and onions.

8:23 I like the spice.

8:24 The arugula is nice.

8:25 It keeps it fresh.

8:27 I'm totally into this.

8:27 I think it's like a super robust kind of sandwich, you know?

8:30 It's super creative.

8:32 But the sausage, it's kind of crumbling, so it's falling out of the sandwich.

8:36 It definitely passed the messy test.

8:38 I went head first, but the bread was, you know, it cut the top of my mouth.

8:43 But overall, like, if I'm messy, I'm happy.

8:46 Okay, judges, please switch your plates.

8:57 The richness of the cheese and sausage

9:00 and egg is perfectly balanced by the hot sauce.

9:04 The bread though is soft and falling apart.

9:07 It's got a lot of texture going on.

9:09 Potato chips perfect, but the Fresno sauce,

9:12 it's a little bit spicy for my taste.

9:15 The chorizo is great.

9:16 I loved being able to control my own sauce and pour it on there.

9:20 My only thing I didn't like was the the bread fell apart.

9:24 Well, chefs, there only could be one winner.

9:27 It's time to decide.

9:29 They really like my sausage, but they thought that my sauce had too much heat.

9:33 The cold sausage fell apart, but as a whole, the sandwich really worked.

9:36 Either one of us can win this.

9:38 We have a winner.

9:41 And that winner is Bobby Fle.