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Video: Al and Mel B. duke it out in cook-off

  1. Closed captioning of: Al and Mel B. duke it out in cook-off

    >>> it's an underground cooking battle going on in restaurant afs the doors close, well now it's coming to television in night fight.

    >> two chefs go head to head with a secret ingredient and turning it into incredible dishes.

    >> here with us is the host of night fight. good to see you.

    >> how are you?

    >> tell us about this. it's something we were doing for a long time. nothing to do with television, local chefs in los angeles , they come to my restaurant and i give them great ingredients, sometimes live ingredients and they have one hour. so it's bare bones .

    >> we're making a hopple popple?

    >> yes.

    >> what's that?

    >> something my father used to do out of leftovers.

    >> they're the best.

    >> you have one minute.

    >> wait, you started before me.

    >> let's go. come on.

    >> so you have corn, little bits of chicken, bacon. mel already has --

    >> i got it.

    >> she is already winning.

    >> my dad used to saut? all the stuff and then finish with the eggs.

    >> see, i'm finishing with the eggs. that's exactly what i'm doing.

    >> i like my eggs first.

    >> i like my corn and onions burned a little bit.

    >> that's the way i like it.

    >> this is garlic.

    >> go, you guys have no time. come on.

    >> okay, you know what, let's get this party started.

    >> you're doing an omelet? why are you doing an omelet?

    >> it's breakfast time .

    >> you eat your breakfast at like 4:00 in the morning, though.

    >> it's noontime somewhere.

    >> i don't even think your rice is going to be warm.

    >> come on, al.

    >> how long do we have left?

    >> we're done.

    >> oh, she has a raw egg.

    >> but that's fine. it finishes in the pan with the leftover heat.

    >> get it on a plate let's go.

    >> stop cooking, al, stop cooking. come on. get it on the plate. come on.

    >> hold on.

    >> that's okay. i like runny eggs.

    >> oh, i like runny eggs. oh, mel 's looks so much better. wow, somebody is in the tank for mel .

    >> are you ready? is that it? are you done? fresh herbs or anything.

    >> you didn't even use your chicken.

    >> i don't want to use my chicken.

    >> you don't?

    >> no.

    >> i used all of mine.

    >> the moment of truth . this one looks a little more modern and als looks more traditional.

    >> that's the kind of guy i am.

    >> that's good.

    >> it is?

    >> let's see. all right. on the show when a chef wins we always have the knife, someone wins someone almost won. so, for today, we have a coffee cup . more appropriate.

    >> all right.

    >> the winner of this knife fight is mel b .

    >> of course.

    >> yes.

    >> you can catch it tonight on the esquire network. okay. on nbc esquire network. this is today on nby. this is "today" on nbc . . this is "today" on nbc . c. this is "today" on nbc .

    >>> coming up, kathie lee and hoda will be catching up with handsome stars of chicago

TODAY recipes
updated 9/23/2013 5:13:17 PM ET 2013-09-23T21:13:17

Recipe: Hoppel poppel

  • 1/4 pound bacon, chopped
  • 1 yellow onion, chopped
  • 2 garlic cloves, sliced
  • 1/2 pound leftover cooked chicken (can be beef or pork too), chopped or shredded
  • 2 ears of corn on the cob, cooked and sliced off the cob
  • 2 tomatoes, chopped
  • 1 cup rice cooked
  • 1 egg
  • Salt and pepper
  • Parsley, basil, cilantro or other soft leafy herb, torn

Sauté the bacon until it's completely rendered. Remove the bacon from the pan and set to the side. Sauté the onion until it is nice and caramelized, about 5 minutes. At 3 minutes, toss in the garlic to sauté, but don't let it brown.

Add the chicken, corn, tomatoes and rice and warm through, about 3 minutes. Crack egg over the top, put a lid on the pan and cook until yolk is still runny. 

To serve, break yolk and toss through the pan. Season with salt and pepper and sprinkle with leafy herbs.

Recipe: Theo's favorite pancakes

  • 2 large eggs
  • 1 1/4 cups milk
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons melted butter
  • 1 1/2 cups unbleached all purpose flour
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 3/4 cup blueberries, fresh or frozen

1. Heat a griddle to 350 degrees. If you don't have a griddle, heat a large frying pan over medium-low to medium heat. Grease the griddle. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately.

2. Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the melted butter.

3. Add the flour, salt, baking powder, and sugar, stirring just to combine. A few lumps are OK. Set the batter aside to rest for a couple of minutes; it'll thicken a bit as it stands.

4. Drop the batter by 1/4 cupfuls onto the prepared griddle or pan; a muffin scoop works well here. Sprinkle 1 tablespoon berries atop each pancake.

5. Cook the cakes until they're golden brown on the bottom, about 2 minutes. Flip them over, and cook till the other side is golden, 2 to 2 1/2 minutes.

6. Serve the pancakes immediately. Or transfer them to a platter, cover, and keep warm in a 200 degree oven. Enjoy with butter and maple syrup.

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