01x07 - Fiesta Feast

[bunniefuu]

[upbeat music playing]

This is that leftovers show.

You know, the one that teaches you
to turn soup into soufflé.

Home chefs are finding delicious ways
to give old leftovers new life,

and we're gonna show you how.

I'm your host, Mario Lopez.

[chuckles] Kidding. Jackie Tohn!

Three skilled cooks
will compete over two rounds

using last night's leftovers
to create new dishes,

hoping to win $10,000.

Let's make over some leftovers.

My name is Shawn,
and my friends call me the Fat Pastor.

I'm a pastor and executive chef.

Because I love to cook,

I'm always looking for ways
that I can manipulate leftovers

into maybe something
a little bit different.

My name's Anthony.

I'm a single guy,
so I usually order way too much.

And I hate eating the same thing
over and over again.

So you gotta switch it up.

My name is Stefanie.

My husband will eat leftovers
'cause he doesn't want to cook. [chuckles]

But I always want to eat fresh food,

so with leftovers,

I always try to make a new dish.
I love it.

Whoo-hoo!

-You made it!
-Awesome.

I'm pretty pumped, too.
Please meet my better halves.

Culinary influencer and restaurateur

David "From This Dish to That Dish" So!

-Hello, cooks!
-Hi.

And on my left,

world-renowned chef and cookbook author

Rosemary
"Duchess of the Dutch Oven" Shrager!

-So great to see you here.
-[chuckles]

You all will compete over two rounds
to determine who is the overall champ.

-[Stefanie and Shawn] Let's do it!
-[Anthony] Game time.

[Jackie] Round one puts
your everyday leftover skills to the test.

We want to see how quickly and creatively

you can take the leftovers
from the fridges behind you

and turn them into
a delicious, original creation.

Okay.

[Jackie] Round two won't be as easy,
but we'll get to that later.

We'll taste your dishes,
and based on rounds one and two,

decide who wins the whole enchilada.

-Yeah! Bring it on. [laughs]
-Yes!

It's time for round one…

[clock ticking]

…the Pressure Cooker.

So, who wants to know
what's in your fridge?

-Oh, yeah. Absolutely.
-Yes.

Think sticky fingers,

party favors,

clowns.

It's food
from a little kid's birthday party.

-Wow. Okay.
-All right.

You have 30 minutes
to take birthday party leftovers

and turn them into a decadent brunch…

and c*ck.

'Cause, quite frankly, we deserve a drink.

Wow.

The leftovers you'll be working with are…

mac and cheese cones,

fruit kabobs,

birthday cake,

and a sub sandwich.

Of course, you'll have access
to the limited dry pantry behind you

and some staple extras in your fridge.

All right.

I remember birthday parties
when I was a kid.

I remember going
to the bowling alley once

because I got two Vanilla Ice cassettes,

and I thought
I was the coolest kid on the block.

[Jackie] Cooks, you have 30 minutes

to create your decadent brunch
and c*ck.

-Go!
-[Rosemary] Oh!

-Good luck! Go for it.
-Go get 'em. I'm thirsty.

Christmas Day.

[laughs]

I'm, like, having lots of trouble here.

This is the hardest one yet
because they have to make two things now,

a meal and a c*ck.

-[Jackie] Right.
-Here we go.

Oh, man.

[Anthony] I don't know.

-[David] You know what you're doing yet?
-[Anthony] Uh…

This is gonna be
a very difficult challenge

to get everything refreshed

and not lose the flavor
and overcook everything.

[Stefanie] You're using the cake?

-I'm totally using the birthday cake.
-Wow.

-That's a little too sweet for my blood.
-Anthony, what's cracking?

[laughs]

-"What's cracking?"
-[Rosemary] What's cracking?

-I'm doing, like, a waffles Benedict.
-Ooh!

[Anthony] My plan
for round one is a waffle eggs Benedict.

I'm gonna incorporate the birthday cake

and the turkey meat
from the leftover sandwich

into a dough for a waffle,
and then I'm gonna make a poached egg,

pop it on top
with hollandaise and mole sauce.

I'm gonna make it
with some chocolate from the pantry.

Finally, the c*ck I'm making
is kind of a take on a Mexican mule

using cucumber from the sandwich,
muddled fruit from the kabob,

ginger ale, and tequila.

I don't want to use the mac and cheese,
because I don't like mac and cheese.

Yeah, now we're cooking with hot sauce.

All right. This is the craziest thing
I've probably ever done.

I wanna get working on that waffle batter.
Birthday cake's going in there.

-[Shawn] Dude, we're having fun now, huh?
-Yeah. Look at this little guy go.

-[Shawn] Where the party's at.
-[Anthony] I made a friend.

-[Shawn] Yeah!
-Shawn, what are you making?

So, I'm gonna be doing a stuffing waffle
with some bacon jam.

I quite like the sound of that.

-Sounds good
-Yeah. Sounds cool.

So, for round one, I'm gonna make
a stuffing waffle with bacon jam.

I'm gonna toast the bread

and some of the vegetables
from the sandwich in the oven,

along with some
of the leftover birthday cake

to make my stuffing waffle.

And then I'm making my bacon jam
with bacon from the sandwich.

And then there's the fried egg
that goes on top.

And for my c*ck,

I'm making a charred pineapple margarita

using leftover pineapples
from the fruit kabob,

tequila, and fresh lime juice.

I think I can use everything
except the mac and cheese cone.

And then we'll see
what happens after that. [laughs]

I didn't want to do a waffle batter
because, in my mind,

the most important thing
is to showcase the leftovers.

So, I'll be creating the stuffing
and then turning that into a waffle.

Yeah, that birthday cake
is gonna be the fun part, huh?

While I do want there to be
a sweet component,

I have to make sure
and balance my flavors,

so the judges don't just get
sweet on sweet.

It's also gonna have
an over-easy fried egg on there.

-Oh, I like that.
-[Jackie] Okeydokey, smoky.

Except, excuse me,
not over-easy too much. I don't like that.

[Shawn] Not too much.

No, it's gonna be Rosemary-style.

-Well.
-Quick on his feet.

[Anthony] So, you're doing a waffle, huh?

-Yeah.
-I'm actually also doing a waffle as well.

-Wow!
-[Shawn] Are you really?

-[Anthony] I'm doing a waffle.
-Two waffles.

[Anthony] Great minds think alike,
I guess. Huh?

Game on. Battle of the waffles.

-Stefanie, what are you making over there?
-I'm gonna attempt a savory Dutch baby.

It's typically sweet,
and I'm more of a salty than a sweet girl.

Okay.

For round one, I'm making a Dutch baby

using the leftover deli meat
in the sub sandwich

inside my batter for my pancake,

and I'm making a nice salad
with some arugula,

with the pepperoncinis
on the sandwich on top.

I'm also adding whipped cream cheese
for the Dutch baby.

And for a c*ck,
I'm making a Bloody Mary martini.

I'm using the tomatoes
left on the sandwich.

I'll put them in the blender with spices
to make a homemade Bloody Mary mix.

I'm not using the other leftovers.

I want to keep it simple
but keep it tasty.

Hopefully it tastes
as delicious as it sounds.

[David] I'm concerned
Stefanie doesn't seem to be using

as many of the leftovers.

I wonder what her strategy is.

[blender whirring]

I start by whipping up the batter
for the savory Dutch baby pancake.

-Hey, how's you doing, neighbor?
-Hi, how are you?

I'm not used to cooking
with so many other cooks in the kitchen.

It's definitely a concern

that I'm not incorporating
enough leftovers,

since that is a big part of the challenge.

-[David] That Dutch baby looks so good.
-[Jackie] Is it eggs?

It is a fluffy, fluffy pancake.

[Stefanie] I don't want to do too much
and overwhelm myself.

I'm just gonna repurpose the leftovers
I can make delicious.

I'm a little sad that they're shying away
from the leftover macaroni and cheese.

-You know what I would have done?
-What would you have done?

If you've ever taken some cheese
and the leftover mac and cheese,

you put it in a waffle iron.

-Oh.
-[David chuckles]

It actually turns into
this mac-and-cheese-like thin crisp.

-You put the thing into a waffle iron?
-And you smash it.

And you smash it down.

It's the most exciting thing
I've ever heard in my entire life.

-The best comfort food I've ever heard.
-Of all time.

Enchilada sauce. Enchilada sauce.

I got my waffle batter, so next step,

I'm making an enchilada sauce
to turn into my mole sauce.

Cumin, where are you? There you are.

So, oil, flour.
Get a tiny little roux going.

All right.

Then I add in my chili powder,

pretty much every powder you can think of
for Mexican and Tex-Mex food

from the pantry.

Anthony, what'd you put
that chocolate in your pan for?

Uh, I put that in an enchilada sauce
to make it into a mole, like, quick style.

Like, don't tell grandma,

'cause you're supposed
to take all day to make a mole.

All right, I will unsend the letter
I sent to her about your quick mole.

[Anthony] It's looking nice.

[Shawn] I'm done
forming the ba*ls for the waffle.

That is the base of my dish.

It's coming together.

From there, I have to start thinking
about my bacon jam

because normally
it takes me a couple hours

at least to make a bacon jam.

It's an incredibly short amount of time.

Maybe an impossible amount of time.

All right.

I'm sautéing the onions in butter.

Then I wanna add my brown sugar,

the chopped bacon, the tomatoes,
and apple cider vinegar.

[Anthony] Can smell the vinegar.

-[Shawn] Yeah, buddy.
-[Anthony] Whoa!

The goal is to get that to reduce down
in time so it's thick and jammy.

My Dutch baby is in the oven.
So, I'm starting my salad.

Olive oil, lemon juice, salt.

Super simple. Just bring
a little bit of acid to a lot of fat

that I have in the dish already.

Ten minutes, cooks!

Ooh, putting his batter
in the waffle maker.

Make sure it's crispy!

[Anthony] The waffle crispy?

-[Jackie] Yeah.
-[Anthony] Right.

Look at that.

Look at that Dutch baby.

Crunch time.
That needs to get hot and much faster.

This is absolutely crazy to me.

I look at Anthony,
and we've both got a waffle,

we both have egg.

Dear God, I hope we are not creating
the exact same dish here.

Okay.

Do not stress.

I had my eye on these plates
the whole time.

-[Shawn] Those?
-Anthony looks like a Pixar character.

[David laughs]

Ratatouille Two, he'll be in there.

-Rata-two-ille.
-[David] Okay.

You're on one today. You're on one.

[Shawn] I checked the waffles.
They look beautiful.

Now I've got this c*ck to worry about.

I'm making a charred pineapple
and candied jalapeño margarita,

with a toasted fennel, salt rim.

He's using that high heat to caramelize
all those sugars in the pineapple.

-That's the flavor he's going for.
-My mouth is watering.

-Yeah, it looks good.
-I put the pineapples inside the blender.

Blend that up.

-The holy man's making us some holy water.
-[laughs]

Put it through the strainer
so I can get the solids out of it.

Put that all together with some tequila.

This is the candied jalapeño simple syrup.

It's gonna really make
what I'm trying to create for the judges.

[Anthony] I need this.

For a c*ck,
I'm making a kind of Mexican mule

with the fresh muddled fruit
from the kabob.

That's really on there. There we go.
Just put a little muscle into it.

Some ginger ale and tequila.

[shaker rattling]

Oh, he's doing his c*ck bit.

He's going…

Yeah.

Hi.

-Stefanie, what do you have in that mixer?
-I am making my own Bloody Mary mix.

The c*ck I'm making
is a Bloody Mary martini.

It's a little twist on the "Bloody."

I pulled the tomato slices
off the sandwich,

put them in the blender
with a little bit of oregano

and some other spices.

I'll pulse it down, cook it down,
and then refrigerate it,

and then shake you up a c*ck.

-Ooh!
-Okay!

[Stefanie laughs]

I transfer it to a pot on the stove
and simmer it down.

I think it will marry well
with the dish itself.

-Three minutes!
-[Anthony] Three minutes?

Oh, my God.
I didn't even get to do my hollandaise.

I completely forgot to make hollandaise.

Oh, my God!

What's eggs Benedict
without a hollandaise sauce?

Now I'm making mole waffles,

so I hope this mole sauce really shines.

[groans]

Cooks, you have less than one minute.

-Yeah.
-[Anthony] Cooking with hot sauce.

[Shawn] Crunch time.

[Stefanie] I like these crispies.
I'm gonna put a lot.

-Plating, pouring, let's go!
-Ah!

Love it when it works together.

[judges] Five, four, three, two, one!

-[Jackie] Let's eat!
-[alarm beeping]

-Good job, guys.
-Yeah.

-Good job. That looks amazing.
-Well done.

Hey, guys.

Hey, Shawn.

You were given leftovers
from a kid's birthday party.

Tell us about
your decadent brunch and c*ck.

[Shawn] So,
I'm calling this my Stuffing Waffles,

with a pineapple
and candied jalapeño margarita.

[Jackie] There's a lot going on.
This is so exciting.

Gonna be a big-a*s bite.

[Shawn laughs]

I used the leftover sandwich,

creating the croutons for the stuffing
with the vegetables and some of the meat.

I used the birthday cake
inside the waffle as well.

I used some of the pineapple
from the kabobs--

-[Jackie] In the drink! Aha!
-[Shawn] Yes.

I charred that in the grill pan

so that we get
that real nice, dark flavor.

[Jackie] Okay, so you used
three out of four leftovers.

I absolutely loved that!

-Ah!
-[Rosemary] Every layer works.

The fact you did this from leftovers?

[Shawn] Wow. Thank you so much.

The only criticism I would do,
is I would have had a little less jam.

[Shawn] Okay.

Because you've already got sweet
and then sweet on sweet.

I think you did a great job
incorporating the leftovers in this dish.

That waffle, though?

I just thought that it was
a little too dense and hard for me.

The drink was delicious.
A little bit too sweet for me, though.

You know, sweet on top of sweet.
You understand flavors,

think about balance the next round.
You'll be great.

-k*ll it.
-Thank you so much.

I'm glad David had
a problem with the waffle

because it gave me an excuse
to eat more waffle.

Thank you so much, Shawn.
We will see you in a bit.

-Thanks.
-Thank you.

-[Rosemary] Hello.
-Hi, Anthony.

Hello. How are y'all doing?

I made a Texas-style mole Belgian waffle

and also a nice, refreshing Mexican mule.

Ooh, it's my favorite drink.

[chuckles] The birthday cake,

I put it into the waffle to kind
of give it some fluff and some flavor.

The turkey from the sandwich,
I put that on there

to give it a little flair.

I also used the fruit kabob

and the cucumber inside the c*ck.

[Jackie] So, you also used
three out of four leftovers.

Very bold of you
to try to make a quick mole.

[Anthony] Yeah.

[David] I'll say, with everything else,
you can't really taste the mole.

It all kind of just meshes together.
I'm not really tasting anything distinct.

But I taste the birthday cake,
and that's actually not a problem.

A birthday cake waffle?
Not bad. It's actually pretty good.

-It's a thing.
-[Jackie] Awesome.

You used the turkey from the sandwich
and the birthday cake in your waffle.

-[Anthony] Yes.
-[Jackie] That's just crazy.

I would have liked you
to have done something with that meat.

Something more?

As far as the waffle is concerned,
a little too sweet, I think. With the--

Sort of almost too-- just chocolate-y.

-This drink is good, man.
-Thank you very much.

It's so refreshing.

You made a very cohesive drink.

Like, everything makes sense.

I want this type of ingenuity
in this dish next time.

'Cause if you can do this with a drink,
you can also do it with your food.

-Thank you so much, Anthony.
-Thank you, judges.

-Hi, Stefanie!
-Hi!

So, it's a piquant Dutch baby,
which means it's savory.

And a nice little citrus, arugula salad
with a Bloody Martini.

I used the ham, the capicola,

and the roast beef from the sub sandwich.

[Jackie] The deli meats are incorporated
into the batter?

[Stefanie] Correct.

I used the tomatoes
for the Bloody Martini mix.

-[Rosemary] It's a Bloody Martini?
-Yes.

And the pepperoncinis,

I lightly battered,
deep fried them, put 'em on top

to kind of change the flavor profile.

So, you only used the sandwich?

-I did only use the sandwich.
-[David] Okay.

Your flavors are good,
but using just one leftover isn't enough.

That's not a lot going on
in the time you've been given.

Do you feel you could have used
something else from the leftovers?

Yeah, I just-- I also didn't want
to make a sweet brunch dish,

'cause when I go to brunch,
I like savory stuff.

Fair enough. I think the flavor
of your batter was very good.

-Good. Thank you.
-Your Dutch baby didn't seem as creative.

But using tomato slices out of a cold sub

to turn it into a drink is very creative.

So, I can tell where your heart is.
In drinks, my dear.

Do you know why I like it?

'Cause you get drunk?

[laughs]

[David] Oh, yes! It came out her nose.

Oh, no! You got her.

[all laughing]

How do we get this back on the rails?

-We got a cooking show to judge!
-[coughs and chokes]

Oh, that's better.

The answer is… no,

that is because I've enjoyed it.

-Oh. Thank you.
-All that for that!

Oh, criminy!

Uh, thank you so much, Stefanie.

I almost k*lled a judge
and I am thinking I'm done,

but I'm gonna go into round two

and make sure I use as many ingredients
from the leftover dish as I can.

Well, let's move on
to the Takeout Takedown.

You were just challenged to make a brunch
out of kids' birthday party leftovers.

In this round,

we wanna see if you have the skills
to take a fully composed dish

from my very own refrigerator

and turn it into
a completely new fancy dinner.

-[Anthony and Shawn chuckle]
-Well, then, let's get my fridge out here!

Fridge!

[all chanting] Fridge! Fridge! Fridge!
Fridge! Fridge! Fridge! Fridge! Fridge!

-Oh!
-She made it!

-[Rosemary] She did it!
-[Jackie] Hi, Fridge.

[laughs]

All right, let's take a peek inside.

-Bam!
-[all laugh]

-Butter.
-Lots of butter.

It's like looking in a melted mirror.

Wow.

[Jackie] The leftovers
you'll be working with are…

green chili and cheese tamales,

carne asada tacos,

and chicken enchiladas.

You'll each randomly select
one of these Mexican takeout meals

and turn it into a fancy dinner.

-Thanks for the curveball.
-[Jackie] Yep!

And what's Mexican food
without rice and beans?

So, you're all getting
a side of those, too.

Hmm.

All right.

[Jackie] Oh, I love that you didn't take
the one on the left.

I'm hoping that I don't get the tamale.

Hello.

How do you pull out flavors
and reinvent it

and make something completely brand-new
that it doesn't taste like a tamale?

I think
they're three great dishes to work with,

but they need to be elevated up
to another level.

The food comes with some heat,
so just remember, just taste as you go.

And that's why
they call him "Taste As You Go" So.

[Shawn and Anthony chuckle]

-[Shawn] Yeah.
-Yeah.

Cooks, you've got one hour.

Go! [clapping]

[Rosemary] Good luck. Good luck.

Tamales. [sighs]

Yay.

Tamales.

What do you do with leftover tamales?

[sniffs]

It's kinda all in one,
meant to be eaten like that,

not deconstructed.

What did you get?

[Anthony] Carne asada tacos,
rice, and beans.

So, I'm thinking Mexican takeout
is gonna be very difficult to repurpose

because those flavors are really strong.

Oh, I got a chicken enchilada. [laughs]

All right.

Okay, this thing is covered in sauce,
like what am I gonna do,

so that when the judges bite into this,
they're not tasting Mexican food?

So, I'm looking
at the red enchilada sauce,

and I think,
"Why don't we make a Chinese hot sauce?"

-[Jackie] Who is the front-runner?
-Shawn.

The reason being he did so much.

He used so many leftovers.

-He had the best decadent brunch dish.
-No question.

And then you have Anthony,
who in my personal opinion,

made the best drink,
but then his dish was lackluster.

If I went to a restaurant,
I would order what Stefanie made.

[Rosemary] She played it too safe,

so if she does not deliver in this round…
she's in real trouble.

All right, round two.

Fight!

-[Jackie] Stefanie, what are you making?
-[Stefanie] I'm making curry gnocchi.

-Curry gnocchi?
-Oh!

That's interesting.

[Stefanie] I am taking my leftover tamale
and turning it into curry gnocchi

with toasted rice on top.

I'm using ground-up tamale
for making the gnocchi dough

and will be simmering it
in a homemade curry sauce

with ingredients from the pantry.

And then I'm going to take the rice,
season it, roast it in a dry pan,

and grind it up
so it adds a crunch on top.

I am planning to use
as many leftovers as I possibly can,

but I don't think I'm gonna use the beans

because I don't think
that I can change the flavor profile.

The tamale,

since it's made of masa,
so it's kind of dry,

it's kind of the perfect substitute
for potatoes,

which is usually what is gnocchi.

Is it bold enough?

-Yes!
-[Rosemary] Yeah!

[laughs]

I love Asian food,
but it's also my background.

I am from Laos.

And throwing
some Asian flavors into my gnocchi

will be able to change the flavor profile.

I'm listening to you, judges!
I'm listening.

That is creative.

[Stefanie] I have this coconut going
with this ginger.

That's my base for my curry sauce.

I'm starting the curry sauce.

I only have an hour to do everything.

So, to try and expediate
this curry sauce process

is very challenging within itself.

-Shawn, what are you making?
-I'm gonna create a Chinese pancake.

I got to the chicken enchilada
with the red bean sauce,

and I'm gonna be making a Chinese pancake
with a tea-smoked okra on the side.

I'm gonna use the refried beans
and the chicken from the enchiladas.

That's gonna be the filling
for my Chinese pancake.

And then I'm gonna create
a tea-smoked okra

from okra that I found in the freezer,
incorporate some of the leftover rice

so I get a really nice, smoky okra.

I'm curious to see
if that's going to taste Asian,

just because he's using
that enchilada sauce.

I'm starting
with my tea-smoked okra with the rice.

And because I like to go big or go home,

I'm making my own smoker. Crazy.

I don't know
if I have time to make my own smoker.

I get the wok, I line it with foil,

and then I start putting in
my ingredients.

Rice, some aniseed, brown sugar.

I'll smoke it,
and then I'll put the tea in

so that it creates a steam

that will rise up
and really infiltrate the okra.

Yeah.

Sean, did you make your own smoker?

I did, yes.

Look at you.
I thought your pants were on fire

for a second.

I want him to guide my life.

He has that thing about him.

He does. But you know
that, like, cool pastor vibe,

where they flip the chair backwards

and they're like,
"So, what's going on, sport?"

-Yeah.
-You know?

Doing pancakes, doing waffles.
You're the breakfast man today.

I mean, it's not really breakfast
when it's a Chinese pancake.

[Jackie] Anthony,

what leftovers did you get,
and what are you turning 'em into?

Well, I got the steak tacos,
thank you very much.

And I am going to make some dumplings.

Cool, are you making
the outside of the dumplings?

Yes, I'm doing fresh-dough dumplings.

I got the carne asada street tacos
and rice and beans.

I'm gonna make
kind of Asian-style dumplings

with a fresh beet slaw.

I'm gonna use that leftover steak,
fresh veggies from the pantry,

and also Spanish rice
for the dumpling filling.

And I see beets in the pantry.

I'm gonna make
fresh beet Asian sesame slaw.

And also, I grabbed parsnips
from the back to make a puree.

-They're all doing Asian?
-Are you guys all making Asian food?

-[Shawn] Yeah, we are.
-Yes, I guess.

You saw my face and looked at my belly,
and you were like, "I gotta go Asian."

-[Anthony and Shawn laugh]
-[David] I like it.

My plan for round two
is focus as much as I can on that steak.

That's where the flavor's gonna come from.

Chop up some shallots,

some radish, some carrots,
fresh ginger, and some garlic.

Get all those flavors going together.

Put in a little sweet soy
and just kind of let that simmer.

[sizzling]

[Anthony] Oh, that sound, baby.
That's the sound I wanna hear.

Next up, I gotta make my dough.

Bingo-bango.

You know, show some skill,
show some creativity,

and make sure everything's seasoned well.

One, two, barbecue.
Oh, don't leave it open.

I wanna show these judges that,
"Hey, I belong here. I can cook."

[David] Making dumplings
from scratch is risky.

If you don't seal the edges tight,
they'll just break apart in the water.

[Anthony] Yeah!

Cooks, you have 30 minutes left.

I'm adding the curry to the tamale
because it still tastes like a tamale.

Right now, I'm making the gnocchi dough,

transferring the ground-up tamale
into a bowl,

stirring that up, incorporating the egg,
then I'm adding flour.

The flour will then create the dough.

-I need to pray to the gnocchi gods.
-[Anthony] Gnocchi gods.

I am a little bit concerned
with the gnocchi

in terms of using a tamale base,
just because of how dense it is.

And we all know
what great gnocchi should be.

Pillowy!

David, I got the need for a leftover tip.

Any Mexican food tips coming my way?

Hey, palabra,

don't know what to do with
leftover enchilada sauce?

Dip tortillas in the sauce
and then fry them in a pan.

The flavor will lock into the tortilla
and give your tacos an extra kick.

Hey! Yeah!

Jackie, have you got a tip for us today?

Have I ever.

When storing tall boots,

cut a pool noodle in half
to keep them upright,

then store them in the deep end.

That's different.

-Ooh, nicely done.
-[Shawn] Hey! Thank you.

We'll see if we can pull this together.

Once the pancake is done, I can put
the chicken from the leftover enchiladas

into my black bean
and refried bean pureed filling.

And I just start spreading it
around my pancake.

And then I'm gonna fold it over

and fry it up crispy.

This is a pancake
that I've never created before.

It could be too eggy.
It could be too crispy.

It better work out.

All right, we're getting there.

[Anthony] Time's ticking,
and I'm still working on

that leftover taco meat for my dumplings.

Um, I'm a little behind the eight ball,
but…

I'm pretty good at pool.
So, let's do this.

And I've gotta start working on
that parsnip puree.

God, I am so lost right now.

I should be on the side
of this freaking milk box.

Anthony, what did you just add over there?

I added the milk to my parsnip puree.

I love parsnip purees.

Do you know
how poor I'd be if I had a quarter

for every time I had parsnip puree?

[laughs] Yeah.

Okay, that's not bad. All right.

Ten minutes!

My rice is finally toasted.
It's ready to be ground up

to put on top of my gnocchi.

So, I just start grinding it by hand
and making sure the rice is broken up

into even, small pieces.

Once I'm done with the rice…

Let's try this.

…I go back to my gnocchi.

I'm tasting as I go,

and the gnocchi still tastes
like a tamale.

Yeah, I'm gonna put
the gnocchi in the curry sauce.

I throw it in the sauce
and then let it simmer in the sauce,

hoping the sauce injects itself
into the gnocchi,

and they don't even know.

[Shawn] I'm feeling really good
about my dish,

but I really want
to have a crunchy element,

so I'm making a pine nut topping.

I've got sesame oil.
I've also got some garlic in there

and I got some fresh ginger in there.

It really is gonna add
this beautiful texture to the dish.

It's time to start making dumplings.

Working fast.

I start to stuff the dumplings.
I'm wrapping it up,

and then it's time to drop my dumplings.
They're ready to go.

A few minutes.
They'll float pretty quickly.

I rolled that dough out really thin.

Spoon, I need you now. [exhales]

[sizzling]

Whoo! Whoo!

-Uh-oh.
-He's saying, "Uh-oh."

Anthony, what's that?

Some of 'em busted. Oh, no!

[David] Oh, no.
It looks like his dumplings fell apart.

Oh, my sweet baby dumplings.
You look so sad.

The time got to me, and I…

I feel like I just really screwed up.

Yeah, that's gonna have to work, I guess.

One minute!

I hope we're entering
or finishing Plate Land, USA.

-[Anthony] Population: Me?
-I was just gonna say that!

[Anthony] Great minds think alike!

I got a good-looking plate,

a great tasting dish.

So, I'm hoping that the judges understand

that I took their feedback and really made
something completely different.

All right.

[judges] Five, four, three, two, one!

-[alarm beeps]
-[Jackie] It's dinnertime!

-Good job, man. k*lling it.
-Yeah.

Let's eat!

I see.

Okay.

Okay.

Stefanie, why don't we start with you?

I had the cheese and chili tamale.

[laughs] I made a curry sauce
and homemade gnocchi.

Thank you for using
more than one leftover in this dish, so…

[Stefanie] You're welcome.

The gnocchi is made
with the tamale that I ground up,

and then I toasted the rice
and added some curry and some turmeric.

[Rosemary] This looks
really quite attractive.

-It tastes attractive, too.
-[laughs] Oh, thank you. Whew!

I really like that coconut sauce.

I cannot believe
you turned your tamale into the gnocchi.

You've been really clever here.

That, to me, is really delicious.

Very interesting usage of the rice.

'Cause I think a lot of people would've
used the rice to eat with the curry,

but instead you used it
as like a seasoned garnish.

I mean, it reminds me
of that Vietnamese-Laos-Cambodian curry.

So you already knew I was gonna like it.

-You already knew I was gonna like it!
-I made it for you.

The texture of the gnocchi,
it's a little gummy,

but that's just because what you had,
but you used the leftover really well.

Great job!

Thank you.

-[Jackie] Moving on to you, Anthony.
-[Anthony] I started with

the carne asada tacos
and the rice and beans.

I made steak dumplings,

a coconut-milk pureed parsnip,

and a shaved beet salad.

[Rosemary] I'm gonna take the puree first.

[Anthony] So, what I used was the onions,
the cilantro, and the steak.

Incorporated that into the dumplings
and some fresh avocado with some sesame.

-Did you make the skins, the wonton skins?
-Yes, I did.

Look at you, you Asian mom.

[Anthony] Yeah!

[David] It just shows a lot of creativity.

The best thing on that plate
was your parsley puree.

Unfortunately,
the dumplings were underseasoned.

Underseasoned? Okay.

You can cook. I think, for you,
you need to find your voice.

I just needed to find out who you were
in this dish, and I couldn't.

-But individually, the stuff tasted great.
-Thank you, Chef.

I'll tell you what,
it doesn't look like tacos.

-Oh, yeah.
-Yeah.

-Yeah.
-Here's what is not in front of us…

[Jackie, Rosemary, and Anthony] Tacos.

Shawn, your turn. Gimme that food.

So I started with a chicken enchilada
with red sauce.

And what I created for you
is a Chinese refried bean pancake,

sitting on a bed of an oyster sauce
served with a tea-smoked okra.

The stuffing inside the pancakes
is the chicken from the chicken enchilada

and the refried beans
and a little bit of hot sauce

that came from the red sauce.

You're very generous in your portions.

They don't call me
the fat pastor for nothing.

The fact that this ever had a life
as Mexican takeout…

is insanity.

This sauce tastes very good.

-It's on that side of too sweet for me.
-Okay.

[Rosemary] Your pancakes were actually--
I was worried about them.

I think the flavor is actually quite good.

-Thank you.
-The okra?

[splutters] Unnecessary.

Your process to make it was fun to watch.
But it wasn't a leftover.

-It just didn't add enough to the plate.
-Okay.

Okay, kids.
Well, the grown-ups need to talk.

So, why don't you go play outside,

or in this case,
an enormous Chinese food container.

Bye-bye.

Unfortunately, I think we can safely say

that it has not been Anthony's day today.

I agree.

[David] He is a great potential cook,

but doesn't have a sense
of who he is as a cook,

and you could sense that
in whatever he served us.

[Rosemary] Each flavor worked.

He just doesn't know
how to put flavors together.

So, that means
it's down to Shawn and Stefanie.

Stefanie's first round was simple.

But in the second round,
I loved what she did with the rice.

She used it as a seasoning.

-[Jackie] Hmm.
-[David] That is creativity.

That gnocchi, maybe not perfect.

But the sauce was a great flavor.

You've got to compliment her
on her use of tamales.

For me, Shawn in round one was
the front-runner. He was the guy to beat.

That round was his.
He created a decadent brunch.

The only thing that's worrying me

is the fact his sweetness
in the second round as well.

The only leftover
he didn't use was a tortilla.

-That's right. Exactly.
-I mean, what?

[Rosemary] Stefanie listened when we told
her to use more of her leftovers,

and her second dish
was the best of the day.

What are we gonna do?

[Anthony] You got that round.
He got the brunch.

I just rode
the middle of the road. [chuckles]

Cooks, we're ready.
You can come back inside.

This was a close one.

But one cook rose to the top

with outstanding flavors
and impressive technique

utilizing their leftovers.

The winner is…

Stefanie!

[all cheering]

[Anthony] Great job.

Really?

-[David] Wow.
-That curry was nuts!

Oh, my God!

I really did not expect to win.

I baked you a cash-erole.

Yay!

Now that I have the money,

I'm going to take my family to Laos,

so they can get
to experience what I came from.

Whoo-hoo! I won!

♪ Well, this episode's over
Hope you learned a thing or two ♪

♪ Thanks so much for watching
Love, the Leftover crew ♪

[judges harmonizing] ♪ Ooh ♪

Bye!

[closing theme music playing]