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Clips from Top Chef - Texas Trailblaze-hers (S19E19)

"But it's also very difficult to make gumbo just in two hours."
Top Chef
"This is a very, very special dish."
Top Chef
"Buddha, how you doing? What are you doing?"
Top Chef
"I'm good. I just got a lot of things to get on at the start."
Top Chef
"I bit a little bit more than I can chew,"
Top Chef
"but I'm going really high concept with this dish."
Top Chef
"So, I'm making poulet en Bessie,"
Top Chef
"a traditional dish which is actually"
Top Chef
"called poulet en vessie."
Top Chef
"Normally, poulet en vessie"
Top Chef
"is cooked in a pig's bladder,"
Top Chef
"but today I'll be cooking in a sous vide bag."
Top Chef
"I really want to make sure that I do justice to her story."
Top Chef
"Serving with Paris mash and then I'm going"
Top Chef
"to serve it with some corn."
Top Chef
"Jackson, I'm pumped."
Top Chef
"I just want to do it justice"
Top Chef
"and especially for Barbara Jordan."
Top Chef
"JACKSON: She had a lot of hearts and guts so I'm gonna"
Top Chef
"actually incorporate chicken offal into this dish."
Top Chef
"Make it kind of an offal ragu."
Top Chef
"A delicious, not "awful" ragu."
Top Chef
"I don't want it to taste too offal-forward,"
Top Chef
"so it's critical that I mince it right when it gets"
Top Chef
"into the pan, so hopefully this dish is not A-W-F-U-L."
Top Chef
"Like-- Right?"
Top Chef
"Ashleigh, it's been quite a roller coaster ride"
Top Chef
"-for you, huh? -Oh, my gosh."
Top Chef
"But you know what?"
Top Chef
"My head is so in the game."
Top Chef
"It doesn't even strike me that I have immunity"
Top Chef
"because that's not important to me right now."
Top Chef
"I'm doing that candied pork, salt and vinegar potatoes"
Top Chef
"and killed lettuce."
Top Chef
"What are killed lettuces?"
Top Chef
"A Southern Appalachian dish."
Top Chef
"MONIQUE: Okay."
Top Chef
"ASHLEIGH: So far, when I'm a part of a team,"
Top Chef
"I do a little better. I don't like having to lean on"
Top Chef
"the support of others to succeed."
Top Chef
"So, I'm hoping that I can stand out as an individual"
Top Chef
"for this challenge."
Top Chef
"My goal is just make some very simple,"
Top Chef
"humble ingredients shine today."
Top Chef
"Hey, chefs. How's it going?"
Top Chef
"-Hey, how are ya? -TOM: Hey, Luke."
Top Chef
"-LUKE: How's it goin', chefs? -Hello."
Top Chef
"-TOM: Chef Tiffany. -TIFFANY: What are you making?"
Top Chef
"I have Bessie Coleman. Found it really"
Top Chef
"cool that she was Indigenous American."
Top Chef
"And in the northwest,"
Top Chef
"we only have smoked and cured salmon"
Top Chef
"because of the Indigenous Americans."
Top Chef
"So, I'm going to do a cured salmon"
Top Chef
"that I'm going to lightly smoke."
Top Chef
"How much time do you have to cure them?"
Top Chef
"So, this is a very light cure. It's a mix of the miso"
Top Chef
"and seaweed is the cure, with coriander."
Top Chef
"-Ah. -Sounds good."
Top Chef
"-LUKE: Thank you. -TIFFANY: Thank you."
Top Chef
"-TOM: Hey, Monique. -Hi, chefs!"
Top Chef
"What do you have? What are you making?"
Top Chef
"So, my inspiration was Barbara Jordan."
Top Chef
"And so, I kind of took ingredients from the 1940s,"
Top Chef
"what was accessible to her neighborhood"
Top Chef
"and what they were familiar with."
Top Chef
"Yeah, I love the way you're thinking here."
Top Chef
"That's just great."
Top Chef
"I'm doing fried oysters,"
Top Chef
"so, like, an appetizer dish."
Top Chef
"Do you think frying oyster's"
Top Chef
"a little tricky with the timing?"
Top Chef
"The fryer's right next to me so I think"
Top Chef
"that I can get it done. And I think the biggest thing"
Top Chef
"is making the right textures with the beans."
Top Chef
"-Making sure they're cooked. -Yeah, exactly."
Top Chef
"And bring the flavor, 'cause she's bold. Yeah."
Top Chef
"-Thank you so much. -That's good, thanks."
Top Chef
"Hey, Damarr, how you doing?"
Top Chef
"Good, chefs, how are you all?"
Top Chef
"TOM: Okay. Making some tortillas?"
Top Chef
"I am. I got Selena so I kind of thought about my team"
Top Chef
"at the restaurant. And some of the Mexican team members"
Top Chef
"say they make pozole for family meal."
Top Chef
"And then I figured I'd try to make tortillas."
Top Chef
"-I've never made 'em before. -That was my question,"
Top Chef
"-"Have you ever made tortillas?" -I have not."
Top Chef
"Do you have any store bought tortillas as a backup?"
Top Chef
"No. You know, I didn't even really want to have"
Top Chef
"that moment where it's like, "Did you make the tortillas?""
Top Chef
"So, I'm just going to make these tortillas."
Top Chef
"-[laughs] -They're gonna be right."
Top Chef
"And that's where we're going to go for."
Top Chef
"-Moving forward, I like it. -TOM: Sounds good."
Top Chef
"All right, cool."
Top Chef
"Hey, Evelyn, you're coming off a big win. How's that feel?"
Top Chef
"Feels great. But I can't stay on that high,"
Top Chef
"but I'm definitely using that energy as a boost"
Top Chef
"and just keep going."
Top Chef
"-Who's your inspiration? -Selena."
Top Chef
"I mean, she was an amazing person,"
Top Chef
"so there's so much to get inspired by."
Top Chef
"It's really, like, what do I choose, right?"
Top Chef
"So, first thing that came to mind"
Top Chef
"was my favorite song, "Como la Flor,""
Top Chef
"which is, "Like a flower.""
Top Chef
"So, visually my dish"
Top Chef
"would look like a flower."
Top Chef
"-Sounds good. -I'm ready to try it."
Top Chef
"Thank you, chefs."
Top Chef
"TOM: Chefs, everything looks great."
Top Chef
"-BUDDHA: Thank you. -TIFFANY: Good luck, y'all."
Top Chef
"-ASHLEIGH: Thank you. -JO: Thirty minutes!"
Top Chef
"LUKE: Right now, I am making a chicken fudge."
Top Chef
"Basically, it's a compound butter"
Top Chef
"that has the consistency of a fudge."
Top Chef
"-BUDDHA: Sounds great. -Ooh, that didn't work."
Top Chef
"Making tortillas is pretty difficult."
Top Chef
"Trying to press these things, they're ripping."
Top Chef
"I'm assuming this is too wet, or am I just being a barbarian?"
Top Chef
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