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MasterChef (US) Season 15 Episode 2
Master Chef S15E02
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Transcript
00:01Previously on MasterChef.
00:03This is MasterChef Dynamic Duo.
00:07This season will be joined by a new judge.
00:11Please give a warm welcome to the amazing Tiffany Derry!
00:18We began our search for America's best home-cooked duo.
00:21You are now fighting for a spot in the MasterChef kitchen.
00:25As the first pairs battle it out for a white apron.
00:28Here we go. This is all happening right now.
00:31That's it.
00:32Get in there. Hold on there, come on.
00:35Oh my God, I'm getting nervous.
00:37Lamb's cooked beautifully.
00:38That is a marriage made in heaven.
00:40Tasting this dish is like coming to your house for dinner.
00:43Good job.
00:44When Gorton was cutting into the chicken,
00:46there was a moment where my mouth watered.
00:48I said, oh, that chicken looked juicy.
00:51These aprons go to...
00:53Tina and Yvonne!
00:55Timothy and Athena.
00:57Zach and Michelle.
01:00Tonight...
01:01Welcome, welcome, welcome.
01:03The audition battles continue.
01:05Let's go!
01:06As more home-cooked duos go head-to-head.
01:08Come on, Ash, let's do it!
01:09We want that white apron.
01:10Nice, Flambe.
01:11We're here to win.
01:12Taking them down.
01:13To try and secure a pair of coveted white aprons.
01:16You guys know how to make a fire, right?
01:17You're about to get extinguished.
01:18I really see the dynamic duo in the dish.
01:22And you're going to give us an apron for it.
01:24It's a little messy.
01:25You really shot for the stars.
01:27Here we go.
01:28And you just missed.
01:29Oh, boy.
01:30Oh, my God.
01:35I'm just still, like, trying to take in the fact that we're here.
01:38Two is better than one.
01:39Two is better than one.
01:40But you've got to be twice as good.
01:41I can't wait to cough.
01:42I'm just getting in there.
01:43It's so fun to see these duos cook together.
01:46I think it brings, like, a completely different dynamic to the competition.
01:50I agree.
01:51Right.
01:52The next duo to battle is Darcy and Courtney.
01:55Woo!
01:56Versus Kaylee.
01:57All right, Kaylee.
01:58Woo!
01:59Standing between us and the MasterChef White Apron is two adorable, badass babes.
02:04But we've got to take them down.
02:07Oh, my God.
02:08I'm so tired.
02:09We have some big culinary dreams.
02:12And this is not just let's go have fun on MasterChef.
02:15We want to change our lives.
02:17Welcome.
02:18Welcome.
02:19Hello.
02:20Let's start off with you both.
02:21Give us an inside.
02:22Tell us your name.
02:23My name is Darcy.
02:24This is my work bestie, Courtney.
02:26We work together in an emergency veterinary hospital.
02:28Wow.
02:29And we are your resident vet nurses.
02:31We work in a very, very intense emergency room.
02:35Sometimes it's big dogs.
02:36Wolves.
02:37Sometimes we've had a wolf.
02:38A wolf?
02:39Oh, yeah.
02:40Wow.
02:41What about bears?
02:42Have you ever sort of rescued bears?
02:43This one has seen all of it.
02:44How did this bond with food come together?
02:46Yeah.
02:47It's kind of our escape from the difficulties of the emergency room.
02:50We kind of looked at ourselves and said, kind of feels weird to eat my patients.
02:53So we bonded over turning our favorite dishes vegan.
02:57Wow.
02:58Vegan.
02:59I'm vegan curious.
03:00You're vegan curious?
03:01Yeah.
03:02I'm so happy for that.
03:03Go.
03:04Ladies, welcome.
03:07Your names.
03:08And where are you from?
03:09I'm Ryan Kate.
03:10And I'm Kayla.
03:11And I'm from...
03:12Wait, wait.
03:13Do we look a little familiar?
03:15Yes.
03:16Yes, you do.
03:17Do you see?
03:18Oh, my God.
03:19Oh, my God.
03:20Stop it.
03:21Oh, my God.
03:22We're babies.
03:23Season three.
03:24MCJ.
03:25Wow.
03:26A little bit taller.
03:27A little bit prettier.
03:28You're still wearing the same colors.
03:31Wait, are we actually?
03:32Oh, my God.
03:33We are.
03:34Oh, my God.
03:35That's adorable.
03:36Amazing.
03:37Top five?
03:38Top six.
03:39Top six.
03:40And then I got top seven.
03:41Ryan Kate paired with Kayla.
03:43What are we doing?
03:44We are making pork venison sausage with sauteed vegetables and polenta.
03:48Wow.
03:49This dish is amazing.
03:50It is like a classic Italian trattoria dish.
03:53What happened after that competition?
03:55Even though Kayla lives in New York and I live in Texas, we stayed in touch.
03:58Love that.
03:59And we just kind of kept cooking together and we're here to win it this time.
04:02Amazing.
04:03Great to see you both.
04:04Welcome back.
04:05Thank you so much.
04:06We're excited to be here.
04:07Right.
04:08Tonight, you've got 30 minutes to put yourselves on a plate and convince us three that you deserve
04:12that incredible MasterChef apron.
04:15And put your friendship bond to the test.
04:18Oh, yeah.
04:19The very best of luck.
04:21Your 30 minutes starts now.
04:23Let's go.
04:24Let's go, baby.
04:25Let's go, baby.
04:26Let's go.
04:27Here we go, Ryan Kate.
04:28We freaking got this.
04:29I got your onion here.
04:31I'm going to get the sauce started for the beurre blanc.
04:33Okay.
04:34You keep setting up.
04:35I'll keep getting the mushrooms rolling.
04:36You feel good with that?
04:37Yeah.
04:38Okay.
04:39Right.
04:40Darcy and Courtney, give us an insight to the dish.
04:41We are making a vegan Lomo Saltado with lion's maid.
04:44Typically, this dish would be made with a little bit of stripped sirloin, but we're
04:48going to sub out that sirloin for a lion's maid mushroom.
04:51Wow.
04:52So a beautiful stir fry.
04:53Yep.
04:54Yep.
04:55Love that.
04:56Kayla, Ryan, Kate, what are you cooking?
04:57So we're making a pan seared sea bass over a bed of lemon garlic spinach.
05:02When you guys finished the competition first time round, what was it like going back to
05:06school?
05:07Oh, I was a celebrity.
05:08I felt like I was the on the playground.
05:10It was so much fun.
05:11Later on in life, the hype died down, so this is to get it back up.
05:15You know what I mean?
05:16Rekindle the fire.
05:18We had a lot of fun as kids on MasterChef Junior, but it means a lot more to us this
05:23time.
05:24Cooking is something that we want to pursue in the long run.
05:26All right.
05:27Heavy cream's going in to reduce.
05:28You're going to get rice on ASAP.
05:30Yep.
05:31Rice and water.
05:32Or as we like to say, dat, dat.
05:35So 15 minutes gone.
05:3715 minutes remaining.
05:38Okay, let's go.
05:40Right, Courtney Darcy.
05:41What are you doing there?
05:42Pressing them down.
05:43Yeah, I'm real pressing them down because lions means, you know, they're big and fluffy.
05:46Yeah.
05:47So it needs a real firm sear.
05:48Exactly.
05:49We need to get all that liquid out.
05:50And a nice seasoning as well, yes?
05:51Exactly.
05:52Now, you two clearly can handle pressure.
05:53Oh, yeah.
05:54Bringing these incredible animals back to life.
05:56Oh, yeah.
05:57This is what we do in the ER.
05:58Yeah.
05:59We talk about food in between scene cases.
06:00Right.
06:01Like, we use this as therapy.
06:02Like, still go to therapy, but this is therapy.
06:04Gotcha.
06:05Love that.
06:06Keep it going.
06:07Thank you, Gordon.
06:08I'm sorry.
06:09What is it seasoned with?
06:10Magic.
06:11Can you be?
06:12Kayla and Ryan Cade.
06:13Hello, Joe.
06:14Now, let's think about it.
06:15Season three.
06:16You were like little girls.
06:17I know.
06:18And now you're women still pursuing this dream of cooking.
06:21Yes.
06:22Has it intensified over the years?
06:23It's definitely intensified.
06:25Definitely.
06:26All right.
06:27Let's talk about the dish.
06:28Yes.
06:29So pan seared.
06:30Sea bass.
06:31Beurre blanc.
06:32Yes.
06:33White wine beurre blanc with some shallots.
06:34Did you taste that?
06:35Not yet.
06:36Taste it.
06:37What does that need?
06:39It needs salt.
06:40Bingo.
06:41Taste everything before you put it on the plate.
06:43Good luck, ladies.
06:44Thank you so much.
06:45Ready?
06:46Open.
06:47Sorry.
06:48Mmm.
06:49I think a little more salt.
06:50A little more oil.
06:52I have to keep whisking.
06:53There's a clump in it.
06:55Perfect.
06:56It's good now?
06:57Yeah.
06:58Your girls are doing amazing.
06:59You guys got it.
07:00Yeah, girl power.
07:01Now that there's a female judge back in the Master Chef arena.
07:04Yeah, let's go.
07:05We needed a female baddie up in here.
07:08A baddie, she says.
07:10Still five minutes left on the clock.
07:13Darcy, look at these.
07:14Mmm.
07:15Honestly, the color of those mushrooms from Courtney and Darcy is exceptional.
07:18It's gonna be good.
07:19Ooh.
07:20They cooked those mushrooms for 25 minutes.
07:21I hope it's not like eating leather.
07:23It's the texture of meat.
07:24How's it looking over there?
07:26It's looking good.
07:27Ooh.
07:28Ooh.
07:29Rye and Kate and Kayla.
07:30Very mature cooking.
07:31You know, it's a really grown-up dish.
07:33Should I add, like, just a splash of water?
07:35I don't think so.
07:36No?
07:37I wouldn't, but whatever you feel comfortable with.
07:39But my worry is the beurre blanc.
07:40They can't get that beurre blanc too thick otherwise.
07:42It'd be way too rich for that bass.
07:44One minute remaining.
07:45Come on.
07:46We got one minute.
07:47Ooh, it's a heavy boy.
07:48You got it.
07:49You got it.
07:50You've lifted wolves.
07:51I know.
07:52You can lift a frickin' pan.
07:53My God.
07:54With two hands, though.
07:55Spinach in the middle.
07:56This fish is nice.
07:57I'm going in with rice here, okay?
07:58Go.
07:59We got this.
08:00Bring it home.
08:01Let's go.
08:02Yes, Chef.
08:03You want me to go?
08:04Yeah, go.
08:05Salt, you need this.
08:06Here, get it on.
08:07You like the sauce like this?
08:08Yeah, I think it's good.
08:09Five, four, three, two, one, and stop.
08:13Well done.
08:15We frickin' did it.
08:17Well done.
08:19That looks great.
08:20Beautiful.
08:21Darcy, Courtney, how are you feeling?
08:23Oh, my God.
08:24I'm feeling stoked.
08:25I can go run a mile right now.
08:26I'm, like, high.
08:28Pressure higher in MasterChef Kitchen or ER?
08:30I mean, they're pretty comparable.
08:32I don't want to steal this from you, Gordon, but.
08:36Kayla, Ryan, Kate, happy with the dish?
08:38Very happy.
08:39Very happy.
08:40I think all the components come together.
08:41All the flavors are on point.
08:42Mm-hmm.
08:43Cheers.
08:44It's a sleigh.
08:45Now for the exciting part of tonight, the taste.
08:47First up, Darcy and Courtney, bring your dish forward.
08:53Today we made for you a vegan Lomo Saltado
08:56with lion's mane mushrooms, a side of rice,
08:59and a beautiful ahi amarillo paste.
09:01I've never had anything like it, so I can't wait to taste it.
09:05Shall we?
09:06Yes, please.
09:07Please.
09:08And is that the texture you wanted?
09:09Yeah.
09:10We wanted it to be nice and meaty inside.
09:12Mm-hmm.
09:15I'm like living for this right now.
09:20This dish is delicious.
09:22It's got the warmth.
09:23It's got the rustic charm.
09:24It's very good.
09:25Thank you so much.
09:26I like a lot of what you have going on.
09:28And honestly, the mushroom, I was concerned that it may be a little dry,
09:31but it doesn't re-dry at all.
09:33I do need more salt or more soy or something that's giving some salt,
09:38but the flavor overall, it's really nice.
09:41Thank you so much.
09:42Yeah, I love the dish because it's unapologetically vegan.
09:46Simple, the technique is good, and I say it's the cat's meow.
09:50Oh, rear.
09:54I love that.
09:56Thank you, ladies.
09:57Thank you, please.
09:58Thank you so much.
09:59It's such a shame we didn't get that balance for the seasoning,
10:01because that's what it is.
10:02Yeah.
10:03You guys did awesome.
10:05It looked awesome.
10:06Yeah, good job.
10:07It looked amazing.
10:08Kayla and Ryan, Kate, please.
10:09Oh, that plate is stunning.
10:11Stunning.
10:13Today for you, we have a pan-seared sea bass over a bed of lemon-garlic spinach
10:17with sauteed cherry tomatoes, a white wine bourbonque,
10:20and toasted panko breadcrumbs.
10:21Visually, it looks beautiful.
10:23I love the finesse.
10:24I can't wait to dig in.
10:25Good job.
10:27How did you cook the fish?
10:28I coated the fish in a little bit of flour, salt, and pepper,
10:31just to get a nice crisp on it.
10:33Yeah, it's glistening.
10:34Awesome.
10:39Ladies, fish is cooked beautifully.
10:42It's soft.
10:43It's moist.
10:44However, when you cook fish, don't cover it with the tomatoes.
10:48Otherwise, it gets soggy, okay?
10:49Okay.
10:50But you've got crisp fish.
10:51Show it off.
10:52Okay, okay.
10:53The spinach itself is bright.
10:54There's enough lemon zest in there.
10:56And I like that the bourbonque has enough butter.
10:58We're not shy with the butter over here, so don't worry.
11:02She's not sorry about anything.
11:04I'm a fan of the seasoned breadcrumbs.
11:06I think they really add a crunch and another aspect of flavor to the dish.
11:09And it makes me very proud and happy to see two contestants after 10 years come back, present
11:15such a mature and well-executed dish.
11:18Gives me a lot of personal satisfaction, so thank you.
11:20Thank you so much.
11:21Thank you so much.
11:22The fish is just gorgeous.
11:23That's why I wanted them to show it off.
11:25That was good.
11:26Good job.
11:27Ladies, right now, we need a moment.
11:32Darcy and Courtney.
11:33Yeah, exceptional dish.
11:35Did the mushrooms work?
11:36Yes, they did.
11:37They did.
11:38I'm nervous.
11:39I'm gonna, like, start crying and throwing up.
11:42Ryan, Kate, and Kayla's sea bass.
11:44That was cooked beautifully.
11:45It was really good.
11:46Yeah.
11:47We did everything we could have.
11:48Right.
11:49Oh, my God.
11:52Here we go.
11:54Wow.
11:55What a battle.
11:56Honestly, for Joe, Tiffany, and myself, it was a really tough call.
12:02But the three of us think that the best dish was cooked by...
12:19Kayla and Ryan, Kate.
12:20Oh, .
12:21Congratulations.
12:22Oh, my God.
12:23Oh, my gosh.
12:24You did a good job.
12:25You did a good job.
12:26Can we get these aprons?
12:27Second time around.
12:28Well done.
12:29Congratulations.
12:30Thank you so much.
12:31Continue to make us proud.
12:32Well done.
12:39Congratulations.
12:40Thank you so much.
12:41Continue to make us proud.
12:42Well done.
12:46Congratulations.
12:47Thank you so much.
12:48You're welcome.
12:49You did it.
12:50Courtney and Darcy, keep your heads up.
12:52What you delivered was delicious.
12:53You just needed a little bit of salt just to kind of balance everything.
12:57Please head on out.
12:58Thank you guys so much.
13:00We're so excited.
13:01We're so excited.
13:02It just feels so crazy that we're back.
13:06And this time it was all the more special to even be here with you in the first place.
13:10Like, oh, my God.
13:11There's a lot of tough competition here.
13:13A lot of great home cooks.
13:14But I'm confident in our duo.
13:16That's a bummer.
13:17Totally a bummer to not have gotten those white aprons.
13:21I woke up wanting it more than I ever have this morning.
13:25And I'm a little bit sad, but it's okay.
13:29It's okay.
13:30We did the best.
13:31Yeah, we didn't.
13:32I just really thought we had it.
13:34Ugh.
13:35So close.
13:36Good job.
13:37Good job.
13:38Right.
13:39Next up.
13:40Harvey and Luis.
13:41Oh!
13:42Versus Trey and Kevin.
13:45Let's go.
13:46Let's go.
13:48Let's go.
13:49This is crazy.
13:50How do you know I'm hiring?
13:51This is...
13:52We do not like to lose.
13:53So it's going to be a lot of fucking talking.
13:55Whoa.
13:56Nothing?
13:57We're going to kick some butt.
14:01We don't think we can win.
14:02We know we can win.
14:03We're going to go in.
14:04We're going to get our aprons after we execute this dish.
14:06Flawlessly.
14:07That's right.
14:08Hi, gentlemen.
14:09Welcome.
14:10Gents, let's start with you.
14:11My name's Kevin.
14:12This is Trey.
14:13We're from North Carolina.
14:14We started this journey 15 years ago.
14:16Met him at a football game that I was working as a medic.
14:18He was in the band.
14:19When I was a young college student, this guy was my grandpa.
14:21He's 20 years older than me.
14:23So he took care of me, cooked for me.
14:25And I went under his wing and started cooking with him.
14:27And here we are.
14:28We are an unlikely duo.
14:30The age difference and the height difference and everything.
14:32Hair, no hair.
14:34It's one of those things.
14:36It works.
14:37It works well, you know?
14:38Amazing.
14:39Gentlemen, welcome.
14:40Good to see you both.
14:41What's the connect?
14:42This is Louis.
14:43I'm Javi.
14:44We're crazy Cuban firefighters representing Miami.
14:45We met 20 years ago when I was in fire school.
14:47Wow.
14:48And it's been brotherhood ever since then.
14:49I love that.
14:50Now, some of the best food I've ever had in Miami
14:52is from some of those fire stations.
14:54Thanks.
14:55I think Louis and I are definitely one of the best home cooks
14:57out there because we cook in the kitchen together
14:59at the firehouse constantly.
15:01He uses every pot and pan.
15:02It's called flavor.
15:03Dish, rice, meat, nuts.
15:04But the food is delicious.
15:06Honestly, I can tell right now there's a lot of brotherly love
15:09in this kitchen.
15:10Yeah, for sure.
15:11That's right.
15:12Yep.
15:13Right, you guys ready?
15:14Your 30 minutes starts now.
15:16Whoo!
15:17Let's go, guys.
15:18Let's go, brother.
15:19All right, I'm going to get these steaks seasoned first, brother.
15:21Yep.
15:22All right.
15:23You guys know how to make a fire, right?
15:24You're about to get extinguished.
15:25How are those carrots looking, man?
15:27You like them?
15:28Oh, yeah, I like them.
15:29Hey, Kevin, you bringing a step sole?
15:31No, I think I'd just use my foot and give him a boost.
15:34How he doesn't make it, man, I'll show you in my dish.
15:37Don't worry.
15:38Right.
15:39Kevin, give us an insight to the dish.
15:40What are you doing?
15:41A lovely filet mignon, some creamy mashed potatoes, roasted heirloom carrots, and a brandy peppercorn
15:46sauce.
15:47It's going to be delicious.
15:48Wow.
15:49Give us an insight to some of the food you guys cook together.
15:50We're self-certified grill masters.
15:51We love anything that's got open flames.
15:52So we'll get outside and we'll smoke a bunch of meats.
15:54We'll cook big family meals, put it all on one big plate, and let everybody go at it.
15:57Nice.
15:58Wow.
15:59Oh, quite a few.
16:00How many smokers you got, Kevin?
16:01I have a total of 20 now.
16:02I've only got five, but I mean, it's still a lot.
16:05All right.
16:06What about a minute on these?
16:08Guys, we're 10 minutes down, 20 minutes remaining.
16:12Gulu.
16:13Got it, brother.
16:14I'm here.
16:15Here we go.
16:16Harvey and Luis, give us an insight to this dish tonight.
16:20What is it?
16:21So what we're doing is a healthier option of the Cuban frita, which is a Cuban hamburger
16:24that we make in Miami.
16:25And it's going to be top of the apricot bacon jam to balance out the sweet and the spicy.
16:29Love that.
16:30And what's the blend?
16:31So the blend is a lean ground turkey, but we're infusing it with chipotle and adobo sauce
16:35and Spanish-style chorizo.
16:37Nice.
16:38Flavor bombs.
16:39So I have to say, turkey burger, you're taking a big risk.
16:42It's got to be really special.
16:43We've done it for years at the fire station, and if they keep asking it, I guess it can't
16:47be that bad.
16:48All right.
16:49You got a lot of work to do.
16:50Hey, I like it.
16:51Now we're cooking.
16:52Oh, look at that, Kevin.
16:53How do you feel about that?
16:54Yep, yep, yep.
16:55Good, good, good.
16:56So, Trey, Kevin, filet mignon, I mean, it's a big one.
16:58Yeah.
16:59It's got no fat in there, so it needs that fat in there, otherwise it's going to dry out
17:02on top.
17:03Absolutely.
17:04We've seen so many fillets in the air.
17:05So when you say you're going to make a fillet, you raise the kind of bar for yourself automatically.
17:09Something has to be amazing about it because we're in the MasterChef kitchen.
17:13Steaks are in the oven.
17:14Two minutes in the oven.
17:15There we go.
17:16Put that right back in.
17:18Our firefighters from Miami, my big worry now is those turkey burgers are in the oven.
17:22Now they may have 20% of that blend in with Theresa.
17:24I get that.
17:25But it still needs to be submerged and basted.
17:27Have you ever had a turkey burger that's not dry?
17:29No, I've never.
17:30Exactly.
17:31I'm not sure it's the best strategy.
17:34Five minutes to go.
17:35Let's go.
17:36Come on.
17:37Trey, don't keep on poking it.
17:38Let it rest now because it's just come out of the pan.
17:40Every time you poke that thing, you're just going to let that bleed out.
17:42Yes, Chef.
17:43Come on.
17:44Come on.
17:45There we go.
17:46Come on.
17:47Sign up the thermometer.
17:48Give me this right here.
17:49No.
17:50Sixty seconds to go.
17:52Woo!
17:53Let's go.
17:54Yeah, Lauren's about the sound, baby.
17:55I know.
17:56That's the final countdown, fellas.
17:57Make sure that mash is nice and creamy.
17:59All right, let's plate.
18:00Let's plate.
18:01Where's the salt?
18:02Give me the salt.
18:03Give me the salt and a little bit.
18:04No, pepper, pepper.
18:05Sorry, not salt.
18:06Pepper.
18:07What are they?
18:08Five, four, three.
18:10Let's go.
18:11Two, one.
18:12Stop.
18:13Well done.
18:14Woo!
18:15That's great.
18:16Yeah, buddy.
18:17Love you, brother.
18:18I love you, brother.
18:19Well done.
18:20Bro, this is pressure.
18:21Let's start off with Trey and Kevin, please.
18:23Bring your dish forward.
18:27For you, Chef, we have a filet mignon, creamy mashed potatoes,
18:30roasted heirloom carrots, and a beautiful brandy peppercorn sauce.
18:37It's elegant.
18:38It looks good.
18:39But it's all about the temperature.
18:41Temp, what have we gone for?
18:42Headed for a medium rare, Chef.
18:58Right.
18:59Kevin and Trey.
19:00Temp, what have we gone for?
19:01Headed for a medium rare, Chef.
19:07Yep.
19:08It's a bit rare.
19:09Whew.
19:10Fillet's cooked beautifully.
19:11Thank you, Chef.
19:12It's seasoned beautifully.
19:13The sauce is a little bit over reduced, salty, but it's a really good dish.
19:30The carrots are maybe one of my favorite parts of the plate.
19:33They really have great texture.
19:35They are well seasoned.
19:36It really was a really good dish.
19:38Yes, Chef.
19:39Thank you, Chef.
19:40You guys paid a lot of attention to the details, the technique.
19:42Yes, Chef.
19:43You can see it all on the plate.
19:44It's spot on.
19:47Thanks, Jets.
19:50Good job, boys.
19:52It's hot up there.
19:53Javier, Luis, please step forward to the dish.
19:56Today, we present to you the Cuban Frita Burger.
19:58The Chipotle turkey burger with bacon jam and the side of baby jam Caesar salad with homemade croutons.
20:05I got a little bit nervous when you mentioned turkey burger.
20:07Turkey, we know, is bland.
20:08It's an absolute nightmare getting a turkey burger right because they're always dry, so I'm desperate to get inside there.
20:14Shall we?
20:15How long did you cook it for?
20:1618 minutes.
20:1718 minutes?
20:18That's a lot.
20:19It's a lot.
20:26Ooh.
20:27It's not dry.
20:28Ooh.
20:29Definitely not dry.
20:30Wow.
20:40The burger is delicious.
20:42I mean, it's spicy.
20:43And the Caesar salad dressing is delicious.
20:45Great job.
20:46Thank you, thank you.
20:47I love the chorizo. That was a very smart move.
20:50But the Caesar salad, the way it's plated, feels a little awkward.
20:54But I really like all those flavors together.
20:56Thank you. Thank you.
20:57A turkey burger in my life is what I have to eat when my wife cooks.
21:01I've never met one I like.
21:02But this is the best turkey burger I've ever had in my life.
21:06The problem is a little bit the details.
21:08You would really never serve a head of iceberg with a rusty knot on the bottom of it on a dish.
21:14Especially in the MasterChef kitchen.
21:17But the flavors are on point.
21:19Thank you. Thank you.
21:21What's atrocious is your bench.
21:23I've never seen more of a disaster zone than that.
21:26You guys have to clean up after yourselves in the firehouse.
21:29If we cook, you don't clean.
21:30You cook and don't clean.
21:32It's evident.
21:34Jens, thank you.
21:37We need to talk this one out because it is neck and neck.
21:40Excuse us.
21:41The carrots were perfect.
21:47The filet mignon.
21:48I mean, it looked professional, didn't it?
21:50Yeah.
21:50A metal plate.
21:55Now, that burger kind of blew my mind.
21:57Sweaty box.
21:58We're here for a reason, though.
22:00Okay.
22:01Are we going to the greens?
22:02Yeah.
22:02We've come to a decision, and the MasterChef, Ava, goes to...
22:13Oh, God, what's happening?
22:25Oh, God, what's happening?
22:30Take a class, boys.
22:31Yeah, brother.
22:32Well, God, we lost to one of our brothers in the fire service.
22:35Of course, I'm feeling a little disappointed, but we're not sore losers.
22:38We know we took a risk with our turkey burgers, but you know what?
22:42We're the underdog, and we had a chance.
22:45We had a puncher's chance.
22:47We got our apers, baby.
22:48Let's go.
22:48We got our apers.
22:49Let's do it.
22:50Whoa.
22:51Feels amazing, like a dream come true.
22:53I absolutely think we can win this thing, and who better to do it with than my best friend?
22:58Love you, brother.
22:58Oh, man, it's so great.
23:00Seriously, the tissues that these girls are putting up, this is going to be one of the most exciting
23:04seasons ever.
23:05I can't wait to see the next battle.
23:08The audition rounds continue as four dynamic duos battle it out for a coveted white apron.
23:23A married couple from Pennsylvania takes on a married couple from Florida, and the glamorous
23:29grandmas duel a mother-daughter team.
23:32Look at these pretty pees.
23:33Myla and Lisa, the glamorous grandmas.
23:36We wear ponytails and sweats during the week and pearls on the weekend.
23:41Oh, I like that.
23:43We're not your average grandma.
23:44We're your glamas.
23:46We like to dress up and put on our fancy pearls and put on our lipstick.
23:50We're not sitting in rocking chairs on the back porch.
23:52I'm not.
23:52Never.
23:53We are ready to throw down some good old Southern cooking.
23:56We want to win that apron.
23:57We're going to bust our tootsie to get there.
24:00Tana and Kate, what are you preparing for us this evening?
24:03We are going to bring a little bit of South Dakota to you.
24:06Yes.
24:06So we are going to prepare a bison steak with white sweet potato puree.
24:12Wow.
24:12Nice and lean.
24:13Tricky to cook.
24:14It is.
24:15If you've never had bison, you're going to tonight, and you're going to give us an apron
24:19for it.
24:20Is that what's going to happen?
24:22Yeah.
24:23We are very competitive.
24:25There's no doubt about it.
24:26Absolutely.
24:27We've competed together before.
24:30We've done bodybuilding competitions together.
24:33Show me your muscle.
24:35I think all of that gives us an edge in the kitchen.
24:38This is ours.
24:39It is.
24:41I love you.
24:43Look it up there.
24:44Winner, season 15.
24:45That's us.
24:46That's us.
24:47My name is Julio.
24:48This is my beautiful wife, Rachel.
24:50And we've been married for two years.
24:52We enjoy cooking together because this is a true passion.
24:56This is what we want to pursue in life.
24:58And for us, those airplanes are everything.
25:00We left our jobs.
25:02We took a long to be here.
25:03So this is all or nothing for us.
25:05So we've got this, ma'am.
25:06I love you.
25:08I love you.
25:08Thanks for doing this with me.
25:09I'm Spencer.
25:10I'm McKenna.
25:10And we're the cozy couple from Grass Flat, Pennsylvania.
25:13And we've been happily married for three years.
25:16We've never really spent a day apart.
25:18No.
25:18We don't do well separate, which is why it's so great that we're on this season.
25:22Our food together is comfort, cozy food.
25:25I've gained so much weight.
25:26We both have.
25:27We've gained a lot of weight.
25:27We've been put together.
25:28We're very happy.
25:30I shouldn't burn you.
25:32I think I cooled it.
25:33Oh, that's so good.
25:33Okay.
25:34Yeah.
25:34Nice.
25:3560 seconds to go.
25:37Woo.
25:37Let's hurry.
25:38Let's hurry up.
25:38We got one minute.
25:39Pretty one.
25:39Pretty one.
25:40I think she's pretty pretty.
25:41Perfect.
25:42All right.
25:43Which pieces do you want me to use these?
25:44Yep.
25:45Bring it home.
25:46Let's go.
25:46Hurry, hurry, hurry.
25:47Sauce, sauce, sauce.
25:48Got it.
25:49Is that good?
25:50Yeah.
25:50Let's go.
25:51A little oil.
25:53Five, four, three, two, one.
25:57And sauce.
25:58Well done.
26:00Let's go.
26:01We got it.
26:02We did it.
26:03Well done.
26:04Let's start off with Spencer and McKenna, please.
26:07We hope you enjoy.
26:08We have fried chicken with southern green beans, mashed potatoes, and herb gravy.
26:15I love the color of the chicken.
26:16I'm slightly nervous to get a really good fried chicken done in half an hour.
26:20Big risk in front of Tiffany Derry, let me tell you.
26:22So hopefully it's cooked properly.
26:27It's definitely cooked.
26:30Very nice.
26:36I love the juiciness on the chicken.
26:39The green beans, you can definitely tell that they've properly cooked.
26:42I know you said herb gravy, but I'm not really tasting much flavor, really.
26:47We made gambas a la jillo of some creamy polenta with some Spanish chorizo and parmesan crisps.
26:57Visually, it looks beautiful.
26:58I'm loving the color of the shrimp.
27:04The gambas are cooked beautifully.
27:06Yes.
27:06But I think I'd get through two or three tablespoons of that polenta, and then I'd have to stop, because it's so rich.
27:12But you've nailed the protein.
27:17We have made you a bison steak on top of a white sweet potato puree, green beans, and a red wine reduction mushroom sauce.
27:25It's very South Dakota.
27:27It is.
27:28It is very South Dakota.
27:31That bison is nice.
27:33It is nice!
27:35The downside is the grainy mashed potatoes.
27:39The potatoes need to be cooked more.
27:40We're presenting Carolina sea scallops with puree, parsnips, peas, hearts of home, and plums.
27:50It is definitely not an old-fashioned dish.
27:54This is modern.
27:55This is hip.
28:00The scallops are cooked beautifully.
28:02However, the parsnips are sweet.
28:04The plums are sweet.
28:05And so it does need a touch of acid.
28:10We've come to a decision.
28:14And the MasterChef apron goes to Rachel and Julio and Tano and Kate.
28:32We've got an apron, an apron.
28:35This has never felt so good.
28:37Let's go!
28:40Thank you!
28:41We put our soul and heart into the dish, and they could taste it.
28:46We are so gutted to not receive an apron.
28:49But we're going to go home and still cook for our grandchildren.
28:52You'll never keep the glam walls down.
28:55I'm so disappointed.
28:57We practiced so long.
28:59So much.
29:00And we put it all out there, and not to get a white apron.
29:03It's like a knife to the soul.
29:05And for a final battle, Ricky and Ashley.
29:09Versus Adam and Joel.
29:11Yeah!
29:13We want that white apron.
29:15We want to prove that we deserve to be in this kitchen together.
29:17Y'all are going down!
29:19Kiss my moon!
29:22Oh, my God.
29:24Ain't nobody got nothing on Brothers from the South.
29:26We're going here to get 250K.
29:28We left jobs at home.
29:29We left kids at home and our families.
29:31There's nothing that's going to stay in the way of us whooping up on Ashley and Ricky,
29:35as well as all the other competition.
29:36We're taking them down.
29:38Welcome, guys.
29:39How are we feeling?
29:39Excited.
29:40Excited.
29:41All right, let's start over here first.
29:43I'm Ricky.
29:44I'm from New Jersey.
29:45And this is my sister, Ashley.
29:46We come from this big Italian family, and that's how we remember things, with food and
29:50cooking it.
29:51Who's the powerhouse in this sibling duo?
29:53I think we both are.
29:54We kind of both bring something special to the table, so we're ready to show you guys.
29:58We'll also argue about that.
29:59Yeah, too.
30:01Gentlemen, welcome.
30:01My name is Joel.
30:02This is my big brother, Adam.
30:03We're from Athens, Georgia.
30:04And we're here to offer you a little bit of elevated southern hospitality.
30:08Love that.
30:08And this journey started when?
30:1035 years ago, when we started cooking, when we were about this tall.
30:13Absolutely.
30:14You can barely see over the counter.
30:15And an insight to the dynamic duo as brothers.
30:18We have a little bit of kind of clairvoyance and ESP between us.
30:22We're always kind of on the same wavelength.
30:24You're in sync.
30:25Absolutely.
30:26Right.
30:27You guys ready?
30:28Yes, chef.
30:28Yes, chef.
30:29Your 30 minutes.
30:31Start now.
30:32Let's go.
30:33Let's go.
30:34Let's do it.
30:36You ready, Ash?
30:37Yep, I'm ready.
30:38All right.
30:38Getting the chicken going.
30:40Come on, Ash.
30:40Let's do it.
30:41All right.
30:41Come on.
30:42Ricky, are you already sweating over there?
30:44Yes, sir, I am.
30:46Ash, you see the brother-sister do what we're going against?
30:48Yep.
30:50He's got jokes.
30:51Got jokes.
30:52Once this is cut, I'm going to turn the pot on and then go straight from there.
30:56Sorry.
30:56These guys are hammering over there.
30:57That's how we keep you from communicating.
31:00Oh, my God.
31:02Come on.
31:02Sigmatic Bible rate.
31:03I have six, so I know what that's like.
31:05You can push each other harder as a sibling.
31:08Absolutely.
31:08It's different even in a marriage.
31:10And we hope to see that genetic connection.
31:13Grandma, mom, dad, everyone's going to be proud.
31:15Let's do this.
31:15Let's crush.
31:16Oh, sorry.
31:16I can't curse, but let's do this.
31:18But you're seeing that right now.
31:19I mean, they're all communicating.
31:20They're talking.
31:21It's loud in here.
31:22I mean, they are ready.
31:23All right.
31:24Seafood's about to go in.
31:25Yep, yep, yep, yep.
31:26Keep going.
31:27Keep going.
31:27Ricky, Ashley, what are y'all making?
31:29We are currently going to be making some seafood for Diablo.
31:32Kind of takes our play on our Sunday night dinner.
31:34And then we always do a big seafood, seven fishes for Christmas Eve.
31:38So this is our little take on that.
31:39So one person's making pasta.
31:41The other person's making sauce.
31:42Yes, ma'am.
31:43Yes, ma'am.
31:43Cooking fresh pasta for Joe Bastiana in 30 minutes.
31:46Yes, sir.
31:46Yes, sir.
31:47Wow.
31:47Well, I like the confidence.
31:49How do we think?
31:51It's almost needed a little more, but it looks good.
31:53This opportunity to get an apron is so important for us because our biggest influence with cooking
31:58is our grandmother and our dad.
32:00We've learned so much, and we want to just represent our family here on a plate.
32:04Oh, baby.
32:05Let's go.
32:06This is fun.
32:06Adam and Joel, guys, what are you making for us?
32:09Chef, we got a stuffed chicken thigh with elevated green beans.
32:13A stuffed chicken thigh, like a roulade?
32:15Yes, sir.
32:16So what kind of flavors are we looking for?
32:18Thanksgiving on a plate.
32:18A lot of sage, a lot of thyme, some cranberry sauce.
32:21Is that okra we see?
32:22Yes, ma'am.
32:23Oh, yeah.
32:24I don't like okra, but the dish sounds intriguing, right?
32:27Right.
32:28Halfway, guys.
32:2915 gone, 15 minutes remaining.
32:31Let's go.
32:32Yes, chef.
32:33Oh, we're rolling, baby.
32:34These duos are fighting hard for those aprons.
32:37It's got to be time.
32:38Yes, it absolutely is.
32:40What do you think?
32:40What do you think?
32:41Looks good.
32:42Hey!
32:43How are you?
32:44What's happening?
32:45I see y'all are working.
32:47Yes, ma'am.
32:48Impasta.
32:49Yes.
32:49How's it?
32:50It's getting there.
32:51It's a little soft right now.
32:52Okay.
32:54I probably would put it in the refrigerator.
32:55Yes, yes, chef.
32:57All right.
32:57Make sure, diablo needs a little bit of spice, so make sure we get a little bit of spice.
33:00Yes, ma'am.
33:01Behind you, behind you.
33:03I'm stressed about the dough because we're cooking it for three judges, and it's the main component
33:08of the dish.
33:09Without pasta, you can't have pasta.
33:11Ashley and Ricky, the pasta's a little soft, like a little extra soft.
33:15Damn.
33:16If I don't nail it, I'm going to be letting my sister down and our family down, and I don't
33:20want to do that.
33:20Oh, f**k.
33:31So we're 20 minutes down.
33:32We have 10 minutes remaining.
33:35Last 10 minutes.
33:36You want to check on the pasta?
33:38We're going to let it sit in there.
33:40Nice flambé.
33:41All right.
33:42What you know about okra?
33:43A lot about okra.
33:45It's my favorite veggie.
33:46It is actually one of mine as well.
33:48I love your okra recipe.
33:51You know, I mean, I don't care.
33:52I eat okra every which you play.
33:54Now, Joe, I heard on the other end, he's not a big okra fan, so we've got to turn him
33:57around here.
33:58Y'all got a lot of working right now.
33:59Y'all going to make it?
34:00Yes, ma'am.
34:01Good luck, y'all.
34:02Thank you, ma'am.
34:03Our dish is complex.
34:05It shows technique.
34:06It shows the love that we have for our family and food all on one plate.
34:09But everything has to be perfect.
34:12I think it's good.
34:12I said we slice it.
34:14Stop poking it.
34:14We're down to our final five minutes.
34:18Five minutes to go.
34:19Pasta.
34:24Oh, man, the extra herbs did a thing.
34:26Adam and Joel have a lot going on.
34:28I mean, I'm not sure everything goes together, but it's like these are all of the things we
34:32love, and I'm going to put it on a plate.
34:33What do you think?
34:34I taste it.
34:35I think it tastes great.
34:36But they are tasting and they're communicating together, which is really nice.
34:39All right, you got your lemon zest ready to go?
34:41Rock and roll.
34:42I already have sauce all over me.
34:43We're doing good.
34:44We are doing good, Ash.
34:45Come on.
34:46Wow, Rick and Ashley, they're on it.
34:47Drop into the pasta, Ash.
34:49All right.
34:49My only worry is that pasta is so soft and he's got so much flour on it.
34:54But you know what?
34:54It's not a bad risk to take considering you only had half hour to do it.
34:58All right.
34:58I'd put some sauce in.
35:0060 seconds to go.
35:01Come on.
35:01Hold on.
35:02We got one minute, so it's going down.
35:04It's going down.
35:05Twirl it.
35:06In here.
35:06Okay, that was the worst twirl of my entire life.
35:09Get it going.
35:09Sauce?
35:10Yep.
35:11One more sauce.
35:12Put one more sauce.
35:12Hold on.
35:13Hold on.
35:13You can use this.
35:15I got it.
35:16I'm going to make sure we got that going.
35:17Five, four, three, two, one.
35:21And stop.
35:22Hands in the air.
35:23Well done.
35:23Good job.
35:24All right.
35:25That looks good, man.
35:27Yeah.
35:27I like it.
35:27I like it.
35:28That looks bad.
35:30This lady is disgusting.
35:32Doesn't look beautiful.
35:33Mm-mm.
35:34Ricky, Ashley, please, bring your dish forward.
35:41Tonight, we made a seafood fra diablo with a tagliatella pasta and anchovy breadcrumbs.
35:47The plate itself, it's a little messy.
35:50Yes.
35:51Especially around the corners and the sides, considering you have two people to be able
35:55to make sure every detail looks nice.
35:57Yes, chef.
35:58All righty.
35:59This is surreal.
36:00Yeah.
36:01Oh, goodness.
36:01So you seared all the seafood separately?
36:04Yes.
36:04Hard-cooked them, and then I slowly added them back into the sauce, so.
36:07Try to let it tenderize a little bit in the sauce as well.
36:10What's your last name?
36:11Napoli.
36:11Napoli.
36:11Napoli.
36:12Napoli, yes.
36:15You want the bad news first or the good news first?
36:18Bad news.
36:19Bad news is...
36:22I just want more of the sauce, though, right?
36:26It's almost sticking a little bit, just because it needs a little bit more of that sauce.
36:31Mm-hmm.
36:32Yes, chef.
36:32Those are mistakes that you just can't make.
36:34Definitely.
36:35It's two of y'all.
36:36Good news.
36:37Sauce is goddarn good.
36:38I mean, the flavor is popping.
36:41Thank you, chef.
36:43Pasta's delicious.
36:44Seafood's cooked beautifully.
36:45Thank you, chef.
36:46The right amount of heat is lovely, but it needs more sauce through there.
36:50But in my opinion, this dish is as good as 90% of the restaurants in New Jersey.
36:56Good job.
36:56That's really awesome.
36:58Well done.
36:59Please step back in line.
37:00Good job, guys.
37:01Thank you, chef.
37:01Incredible.
37:04In Italy, that's how much sauce they would put on it.
37:07Even they know it needs more sauce.
37:10Yeah.
37:10I don't agree.
37:13Adam and Joel, please bring us your dish.
37:16The dish we made tonight is stuffed chicken thigh with a mushroom stuffing, green bean casserole,
37:22cranberry sauce, and fried okra.
37:24You can see the technique and texture, you know, the crispiness, the caramelization, but I am
37:29a lifelong okra-phobic.
37:32Yeah.
37:32But I want to be converted.
37:34I hope so.
37:36We're going to try.
37:37We're going to try.
37:38Chicken is delicious.
37:54I mean, honestly, it's exceptional.
37:56I love the sweetness from the puree.
37:58Okra could be a touch crispier, if I'm honest.
38:00Yes, sir.
38:00But honestly, you've nailed it.
38:02Well done.
38:03Thank you, chef.
38:04Y'all know I didn't say it.
38:05I love me some okra.
38:06It is not slimy.
38:08It has lots of flavor.
38:10So no matter what he says over here.
38:13It's a little bit slimy.
38:15It's a little bit slimy.
38:16It's in the nature of the okra, like you like to say.
38:18We would have liked it to be a little bit crispier.
38:20Yeah, in juxtaposition to the pasta dish, you guys took a more challenging route of having
38:25to do many different techniques.
38:27The flavors really work together.
38:29However, this dish reeks of ambition.
38:33It's a complicated dish.
38:35Good job, guys.
38:36You too.
38:37Good job.
38:37Good job.
38:37Wow.
38:38Two cracking dishes.
38:40We've got a serious debate.
38:41Excuse us, please.
38:45Breaking mastery.
38:46I mean, did you get that done in half an hour?
38:48Yeah.
38:49The depth of that flavor.
38:51Adam and John?
38:51The green beans are cooked well.
38:53Yeah.
38:53Juicy chicken.
38:54It was juicy.
38:56It's your heart-like.
38:57Yeah.
38:59Oh, wow.
39:02Oh, goodness.
39:03You four have not made it easy for us tonight.
39:05Let's get that absolutely clear.
39:07And on any other night, those two dishes are good enough to get aprons.
39:11Let me tell you.
39:12The duo earning their aprons.
39:16Congratulations.
39:17Thank you, Sam.
39:32Thank you, Sam.
39:33Thank you, Sam.
39:34Congratulations.
39:37Ricky and Ashley.
39:39Yeah!
39:40Woo-hoo-hoo!
39:43Nice job, guys.
39:44Oh!
39:45Congratulations.
39:46Thank you, chef.
39:46Thank you, chef.
39:47Bold move.
39:47Thank you, chef.
39:48Congratulations.
39:48Thank you so much.
39:49Thank you so much.
39:50Adam and Joel, that's one of the most technical roulades
39:54we've seen in a long time.
39:55And the synergy was on point.
39:58You can tell the love and the respect you have.
40:00Thank you, chef.
40:01All four of you, head on out.
40:03OK.
40:03Well done.
40:04Thank you, chef.
40:05Come on.
40:06You guys crushed it.
40:07Aaron's awesome.
40:09We were disappointed.
40:10Ricky and Ashley just were slightly better.
40:12Yeah.
40:13They made pasta in 30 minutes.
40:15I mean, how incredible is that?
40:16Which is an amazing feat.
40:17We made okra and it got soft.
40:19Yep.
40:19What a barn.
40:21I'm a little disappointed, but just to make it
40:23on the competition, it's been amazing.
40:26Hey!
40:27Dad, Graham.
40:28We got aprons!
40:29We got the aprons!
40:30Yay!
40:32You proud?
40:33Proud of us?
40:34You know, we wear it all on our sleeve,
40:35and we're so proud of you guys, representing all of us.
40:38It's awesome.
40:39Aw.
40:40Yeah.
40:41You made me cry.
40:43We're proud of you guys, and we can't
40:44wait to see what you guys do.
40:46We love you.
40:47We'll keep making you proud.
40:50Wow, what a night, honestly.
40:52But they'll soon find out that was only half of the battle.
40:56Indeed, my friend.
40:59Man.
41:00It's exciting.