Okay, now, back to business.
Are you ready for Round 1?
-We're ready. Let's go! -Let's get to it!
By the time they have something, it's over.
[laughs]
Little Detroit over there.
-[laughs] -Took the wrong road.
My bad, got a little ghetto. I'm sorry.
-Okay, I like it. I like it. -You all right now, G?
All right, for your first round,
you'll have 20 minutes to make the most mouth-watering appetizers
from your family recipe book.
The winner of this round will win an advantage in Round 2.
I like that.
So don't blow it!
20 minutes on the clock.
-And your time starts now! -[bells jingling]
[Tisa] Come on!
And the reindeers are off to the races.
[Gina] All right, Detroit!
[chuckles]
[Brian] I need all of that. Nuh-uh, nuh-uh. I'm gonna let that one slide.
[Kym] Oh!
[Brian] Excuse me, ugly shirt sir.
-[Shamarre] Hey, don't. -[Kym] Ooh.
-Detroit look like he ain't playing no game. -[Darnell] No, for sure.
[James] But she a Mississippi girl.
Mississippi good.
[Shamarre] Hey, Tis, what you cooking over there?
Don't worry about it. Just do you!
[Shamarre] I heard LA people can't cook.
My grandmother from Mississippi taught me how to cook, so.
She's from Mississippi, not you.
But she taught me everything I know.
We making these mini salmon croquettes.
These about to be... Fire!
You can't lose with croquettes.
-[Gina] That's gonna be good. -[Darnell] Man, that's so old-school.
[Tisa] The idea for making salmon croquettes came from my grandma
who used to make salmon croquettes every Sunday morning
before we went to church.
So now, I make them every Christmas morning for breakfast.
Panko breadcrumbs. There we go. Now, we cooking with fire, baby.
[Tisa] Detroit, you're just doing a lot of running around.
Hey, look. Worry about yourself, girl.
And worry about the dude in the ugly sweater.
-I see you over there, Brian. What you making? -Yeah.
I'm making deep-fried deviled eggs.
That's pigeon, now, Detroit. Everybody makes deviled eggs.
Yeah, but they don't make them deep-fried with shrimp. So, be quiet, baby.
I ain't never had no deep-fried deviled eggs.
What Black person thought of that?
It's basically pairing the old-school with the new-school.
And they have a baby, and you have that voila,
a deep-fried deviled egg with a little bit of shrimp on top.
So I'm telling you, it's going to warm your heart.
I can't wait to walk out of here with...
$5,000 Mmm. Yeah.
[Brian] Ugly sweater, how you doing down there?
I'm doing pretty good. I ain't making no danged deviled eggs.
Okay, that's because you don't love Christmas, and that's your problem.
[Shamarre] Anybody can make them deviled eggs.
That's like making potato salad.
Shamarre, what you making?
Shrimp Cajun toast.
-Ooh, that sounds good! -Yeah.
[James] He's throwing stuff in, he ain't measuring nothing.
[Kym] This is going to be... [chuckles]
I will measure.
I hope it's not too spicy for the judges.
When I came to California, I became the dominant cook for my friends,
and this is one of my go-to dishes
when I'm going to holiday parties.
Everyone in my group loves shrimp.
It has bread to actually soak up
any spirits you may be drinking.
So this is the perfect party appetizer.
Brian, you adding mustard to those deviled eggs?
You know I got you. This is Dijon mustard. You want a twang with this.
[Tisa] Gotta make enough for the judges.
-So a croquette is where a crab cake was invented from. -[Gina] Mmm-hmm.
-[Darnell] It was crab cake's grandmother. -[Kym] Oh, my goodness.
-You know, it was... Yeah, kinfolk. -Yeah, kinfolk.
Yeah, remember canned salmon is way less expensive than canned crab is.
Exactly.
So, look, croquette is a Black girl.
Crab cakes, she mixed.
-[laughs] -Use that laugh.
I'm done.
[Tisa] Look at this right here.
All the forks, you whisk this up.
-You know what, let me go see what's going on. -Okay.
Darnell, I need to get the tea.
-All right, let me know what you come up with. -Hello, tea.
-I am. -Bring tea.
-I need to get the tea. -All righty.
Remember Batman and the Penguin,
he was dressed in a jacket like that.
Okay, what you got going on?
So I'm doing deep-fried deviled eggs.
And I know a judge like you got flair, finesse.
And this is something that you gonna love.
God, you trying to butter me up, trying to tell me what I like?
That's what I do. What makes you wanna take it to the next level
by frying it?
Man, 'cause I'm from Detroit, and we do everything extra, so...
[James] Okay. All right.
[coughs] We got smoke.
[shouting] Shamarre, how much spice you got in that?
I got a little bit.
[chuckles] A little bit.
I'm sorry that y'all can smell it.
-[laughs] -Yeah, a little bit, my butt.