DAWN BURRELL (VOICEOVER): I love celebrating the new year.
It gives me a chance for a fresh start.
Because it's the last event in the holiday season,
I'm usually exhausted and want to keep things simple.
But when you're a finalist on "Top Chef,"
simple is the last thing that people are expecting
you to put on the plate.
So I'm challenging my two "Top Chef" favs
to create recipes that are quick, tasty,
and finally get us out of the kitchen.
[THEME MUSIC]
DAWN BURRELL: What better friends
to share this holiday with.
You guys like biscuits? SHOTA NAKAJIMA: Mm-hmm.
MARIA MAZON: Oh, yes.
Houston is a brunch city, and you're not
going to find a brunch menu without biscuits on it,
especially biscuits and gravy.
Oh, I see where this is going.
So I was thinking, why not do a biscuit
bar for New Year's day?
I want delicious, mean dishes to go in our biscuit bar.
Ooh.
I haven't done a lot for New Years,
so I'm not exactly sure what I'm going to dough yet.
[LAUGHTER]
Oh.
I got you. That was cute.
Oh, my god. You had to do it.
SHOTA NAKAJIMA: I had to do it. MARIA MAZON: You had to do it.
I had to do it. MARIA MAZON: Please.
There's no way--
I was thinking about it for, like, five minutes,
not going to lie.
So as you can see, I took care of the dough for you guys.
Let me tell you, there's a lot of love in those biscuits.
And our friends at Campbell's stocked
our pantry for you guys.
You should use their products in your dish and have fun with it.
I'm excited.
I'm going to give you 40 minutes for your dishes.
OK.
I got it.
- And your time starts now. - Whoa.
Uh.
[LAUGHTER]
Move.
Sorry.
I'm going to throw your biscuits in the oven.
DAWN BURRELL: Aw, you're so sweet.
I got you.
SHOTA NAKAJIMA: Need sheet trays?
MARIA MAZON: Yeah.
Ah, you're so kind today.
Mm-hmm.
Is that your, like, New Year's resolution?
- Be a little bit kinder? - Yeah.
[LAUGHS]
[SOFT TECHNO MUSIC]
MARIA MAZON (VOICEOVER): The dish
I'm making today is chorizo verde with biscuits
and a small spring salad on the side.
Are you putting chilies in there?
I put poblanos and Anaheims and the sauce.
Oh, because you're making a chorizo verde.
That sounds wonderful.
I've never had that before.
I'm very, very excited.
SHOTA NAKAJIMA: That looks yummy.
MARIA MAZON: Yummy, yummy.
SHOTA NAKAJIMA: What did you just put in there?
MARIA MAZON: Campbell's Cream of Chicken,
so it's going to help me kind of, like, thicken it up a bit.
It's a huge shortcut.
DAWN BURRELL: So did you see what
Maria's cooking up over there?
I do.
How does yours match up against hers?
SHOTA NAKAJIMA: It's different. That one's a lot more creamy.
Uh-huh.
And this one, I think, is going
to be a little bit more bright. - OK.
SHOTA NAKAJIMA (VOICEOVER): Today, I
am making Japanese curry shakshuka biscuit sandwiches.
So the cabbage and everything is going to go
in a sandwich with the egg? - Yeah.
It's going to be kind of, like, runny-yoke-style?
Runny-yoke-style, excellently delicious.
DAWN BURRELL: Man after my own heart.
[LAUGHS]
Shota, what's your New Year's resolution?
- Bake more. - Oh.
- Breads, croissants-- - Yes.
--things like that. It's just something I--
Or like baking biscuits?
Or baking biscuits.
You know?
I started you off right this year.
SHOTA NAKAJIMA: I did. - I didn't even know.
- You know what? - We are in sync, you and I.
You did it, yeah.
[LAUGHS] Biscuits coming out.
Ooh. SHOTA NAKAJIMA: Woo!
MARIA MAZON: They look gorge.
Flakes on flakes on flakes.
How about that's on flake?
That's on flake.
[LAUGHTER]
SHOTA NAKAJIMA: Your Shota score just went up like 20 points.
DAWN BURRELL: Ah, yes.
Yes.
SHOTA NAKAJIMA: One minute left.
DAWN BURRELL: 5, 4, 3, 2, 1.
Happy New Year.
- Happy New Year. - Happy New Year.
[LAUGHTER] Happy new year.
Feliz ano.
DAWN BURRELL: Shota, what did you make today?
I made Japanese curry shakshuka biscuit sandwiches.
DAWN BURRELL: Oh, that sounds amazing.
Thank you.
Maria, what did you make?
MARIA MAZON: Well, I brought the Mexican spice,
so I've made a chorizo verde with biscuits.
You have two amazing dishes by two very talented chefs,
so please enjoy. - Enjoy.
Enjoy, guys.
Thank you for making the biscuit dough.
- Oh, my pleasure, you know? - Oh, you saved us.
It's the least I can do.
Shota, I love your shakshuka rendition.
I love the curried notes in there.
Thank you.
Really nice.
Besides the biscuit, you only need
one pot to cook everything in.
It's a one-pot wonder.
The sauce looks good.
Ooh, it's surprisingly juicy in the center,
and I like a good egg.
- It is really good. - Mm-hmm.
DAWN BURRELL: Maria, this is, like, a Mexican biscuit
and gravy here, huh?
MARIA MAZON: That's what I was going for,
and I was very intrigued by Campbell's
Cream of Chicken Soup.
It just gave it that depth and that creaminess and that--
That we're all searching for in our--
MARIA MAZON: Yeah. - --biscuits and gravy.
There you go.
Do I taste bacon in here?
Yes.
The ground pork has bacon and fennel.
DAWN BURRELL: Delicious.
Oh, it's very good.
Nice combo.
I would never have thought of putting it on a biscuit,
but I guess it goes with everything.
It's a very good idea.
Both of these are actually not only suitable for brunch.
I know I've eaten shakshuka for dinner and biscuits
and gravy, as well.
So yeah, I think that these are both appropriate for any time
of the day.
Thank y'all for coming.
Thank you for making an amazing meal.
And Happy New Year, everybody.
Happy New Year.
[NOISEMAKERS SOUNDING]
[DANCE MUSIC]