Category
📺
TVTranscript
00:01Previously on MasterChef.
00:03This is MasterChef Dynamic Duos.
00:07This season, we'll be joined by a new judge.
00:10Ooh.
00:11Please give a warm welcome to the amazing Tiffany Derry.
00:15Oh, yes!
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.
00:29This is all happening right now.
00:31That's it.
00:32Get in there.
00:33Hold on there, come on.
00:35Oh, my God, I'm getting nervous.
00:36Lamps cook 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, ooh, that chicken looked juicy.
00:51These aprons go to...
00:53Tina and Yvonne.
00:55Timothy and Athena.
00:56Zach and Michelle.
00:58Tonight...
01:00Welcome, welcome, welcome.
01:02The audition battles continue.
01:04Let's go.
01:05As more home-cooked duos go head to head.
01:07Come on, Ash, let's do it.
01:09We want that white apron.
01:10Nice flambé.
01:11We're here to win.
01:12Take him down.
01:12To try and secure a pair of coveted white aprons.
01:15You guys know how to make a fire, right?
01:16You're about to get extinguished.
01:17I really see the dynamic duo in the dish.
01:21And you're going to give us an apron for it.
01:23It's a little messy.
01:24You're really shocked for the stars.
01:26Here we go.
01:27And you just missed.
01:28Oh, boy.
01:28Oh, my God.
01:30I'm just still trying to take in the fact that we're here.
01:37Two is better than one.
01:38Two is better than one.
01:39But you've got to be twice as good.
01:41I can't wait to cough.
01:42Just 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.
01:49I agree.
01:50I agree.
01:51Right.
01:52The next duo to battle is Darcy and Courtney versus Kayleigh.
01:58All right, Kayleigh.
02:00Standing between us and the MasterChef White Apron is two adorable, bad-ass babes.
02:04But we've got to take them down.
02:05Oh, 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, welcome.
02:18Hello.
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 at 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.
02:36Sometimes we've had a wolf.
02:38A wolf?
02:39Oh, yeah.
02:39Yeah.
02:39What about bears?
02:40Have you ever sort of rescued bears?
02:42This one has seen all of it.
02:43How did this bond with food come together?
02:45Yeah.
02:45It's kind of our escape from the difficulties of the emergency room.
02:49We 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.
02:58I'm vegan curious.
02:59You're vegan curious?
03:01Yeah.
03:01I'm so happy for that.
03:03Go.
03:03Ladies, welcome.
03:07Your names.
03:08And where are you from?
03:09I'm Ryan Kate.
03:10And I'm Kayla.
03:12And I'm from.
03:12Wait, wait.
03:13Do we look a little familiar?
03:15Yes.
03:15Yes, you do.
03:17Do you see?
03:18Oh, my God.
03:18Oh, my God.
03:20Stop it.
03:21Oh, my gosh.
03:21Y'all, we're babies.
03:22Season three.
03:23MCJ.
03:24Wow.
03:25A little bit taller, a little bit prettier, you know.
03:28You're still wearing the same colors.
03:31Wait, are we actually?
03:31Oh, my God.
03:32Yes, we are.
03:33You are.
03:34Oh, my God.
03:34That's adorable.
03:36Amazing.
03:37Top five?
03:38Top six.
03:38Top six.
03:39And then I got top seven.
03:41Ryan Kate, paired with Kayla, what 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 trottoria dish.
03:53What happened after that competition?
03:55Even though Kayla lives in New York and I live in Texas, we stayed in touch.
03:59And we just kind of kept cooking together.
04:01And we're here to win it this time.
04:03Amazing.
04:03Great to see you both.
04:04Welcome back.
04:05Thank you so much.
04:05We're excited to be here.
04:07Right.
04:07Tonight, you've got 30 minutes to put yourselves on a plate and convince us three that you deserve
04:12that incredible MasterChef apron.
04:14And put your friendship bond to the test.
04:18Oh, yeah.
04:18The very best of luck.
04:20Your 30 minutes starts now.
04:23Let's go.
04:24Let's go, baby.
04:24Let's go, baby.
04:25Let's go, baby.
04:25Let's go.
04:26Here 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.
04:37Okay.
04:37Right.
04:38Darcy and Courtney, give us an insight to the dish.
04:40We are making a vegan lomo saltado with lion's mane.
04:43Typically, this dish would be made with a little bit of stripped sirloin, but we're going
04:48to sub out that sirloin for a lion's mane mushroom.
04:51Wow.
04:51So a beautiful stir fry.
04:53Yep.
04:53Yep.
04:54Love that.
04:55Kayla, 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 around, what was it like going back to
05:06school?
05:06Oh, I was a celebrity.
05:08I felt like I was the s*** 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?
05:17Rekingle the fire.
05:18We had a lot of fun as kids on MasterChef Junior, but it means a lot more to us this
05:22time.
05:23Cooking is something that we want to pursue in the long run.
05:25All right.
05:26Heavy cream's going in to reduce.
05:28You're going to get rice on ASAP?
05:31Rice and water.
05:32Or as we like to say, stat, stat.
05:35So 15 minutes gone, 15 minutes remaining.
05:38Okay, let's go.
05:40Right, Courtney, Darcy, what are you doing there?
05:42Pressing them down.
05:42Yeah, I'm real pressing them down because lion's mane, you know, they're big and fluffy.
05:46Yeah, so it needs a real firm sit.
05:48We need to get all that liquid out.
05:49And a nice seasoning as well, yes?
05:51Exactly.
05:51Now, you two clearly can handle pressure of bringing these incredible animals back to life.
05:56Oh, yeah.
05:56This is what we do in the ER.
05:58We talk about food in between scene cases.
06:00Like, we use this as therapy.
06:02Like, still go to therapy, but this is therapy.
06:04Gotcha.
06:04Love that.
06:05Keep it going.
06:06This season, everything.
06:06Thank you, Gordon.
06:07I'm sorry, what is it seasoned with?
06:10Magic.
06:10Maybe.
06:11Kayla and Ryan Cade.
06:13Hello, Joe.
06:14Now, let's think about it.
06:15Season three.
06:15You were like little girls.
06:17I know.
06:17And now you're women still pursuing this dream of cooking.
06:21Yes.
06:21Has it intensified over the years?
06:23It's definitely intensified.
06:25All right, let's talk about the dish.
06:26Yes.
06:27So, pan seared.
06:28Sea bass.
06:28Sea bass.
06:29Verblanc?
06:30Yes.
06:30White wine, verblanc with some shallots.
06:33Did you taste that?
06:34Not yet.
06:35Taste it.
06:36Yeah.
06:37What does that need?
06:39It needs salt.
06:39Bingo.
06:40Tell me.
06:40Taste everything before you put it on the plate.
06:42Good luck, ladies.
06:43Thank you so much.
06:44Ready?
06:44Open.
06:47Sorry.
06:48I think a little more salt.
06:50A little more oil.
06:51I'll have to keep whisking.
06:53There's a clump in it.
06:54Perfect.
06:55It's good now?
06:56Yeah.
06:57Your girls are doing amazing.
06:59You guys got it.
07:00Yeah, girl power.
07:01Now that there's a female judge back in the MasterChef 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.
07:12Darcy, look at these.
07:14Mmm.
07:15Obviously, the color of those mushrooms from Courtney and Darcy is exceptional.
07:18It's yummy, bud.
07:19Ooh.
07:19They cooked those mushrooms for 25 minutes.
07:21I hope it's not like eating leather.
07:23It's the texture of meat.
07:25How's it looking over there?
07:26It's looking good.
07:28Ooh.
07:28Ryan, 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?
07:34I don't think so.
07:35No.
07:36I wouldn't, but whatever you feel comfortable with.
07:38But 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.
07:48You got it.
07:49You've lifted wolves.
07:51I know.
07:51You can lift a freaking pan.
07:52My God.
07:52With two hands, though.
07:54Spinach in the middle.
07:55This fish is nice.
07:56I'm going in with rice here, okay?
07:58We got this.
07:59Bring it home.
07:59Let's go.
08:00Yes, Chef.
08:00You want me to go?
08:01Yeah, go.
08:01Salt, you need this.
08:02Here, get it on.
08:03You like the sauce like this?
08:05Yeah, I think it's good.
08:06Five, four, three, two, one.
08:10And stop.
08:11That's in the air.
08:12Woo!
08:13Well done.
08:15We freaking did it.
08:16Well done.
08:19That looks great.
08:20Beautiful.
08:21Darcy, Courtney, how are you feeling?
08:23Oh, my God.
08:23I'm feeling stoked.
08:24I can go run a mile right now.
08:25I'm like, high.
08:27Pressure higher in MasterChef Kitchen or ER?
08:30I mean, they're pretty comparable.
08:31I don't want to steal this from you, Gordon, but...
08:35Kayla, Ryan, Kate, happy with the dish?
08:38Very happy.
08:38I think all the components come together.
08:41All the flavors are on point.
08:42It's a sleigh.
08:44Now 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 with lion's mane mushrooms,
08:58a side of rice, and a beautiful ahi amarillo paste.
09:02I've never had anything like it, so I can't wait to taste it.
09:05Shall we?
09:06Yes, please.
09:06Please.
09:07And is that the texture you wanted?
09:09Yeah.
09:10We wanted it to be nice and meaty inside.
09:12Mm-hmm.
09:14I'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.
09:34I 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.
09:49Oh, rear, thank you.
09:54I love that.
09:56Thank you, ladies.
09:57Thank you, please.
09:57Thank you so much.
09:59It's such a shame we didn't get that balance for the seasoning
10:01because that's what it misses.
10:02You guys did awesome.
10:03It looked awesome.
10:04Good job.
10:05It looked amazing.
10:06Kayla and Ryan, Kate, please.
10:08Oh, that plate is stunning.
10:11Stunning.
10:13Today for you, we have a pan-seared sea bass
10:15over a bed of lemon garlic spinach
10:17with sautéed cherry tomatoes, a white wine bourbon
10:20and toasted panko breadcrumbs.
10:21Officially, it looks beautiful.
10:22I love the finesse.
10:23I can't wait to dig in.
10:24Good job.
10:26How did you cook the fish?
10:27I coated the fish in a little bit of flour, salt, and pepper
10:30just to get a nice crisp on it.
10:32Yeah, it's glistening.
10:34Awesome.
10:39Ladies, fish is cooked beautifully.
10:41It's soft, it's moist.
10:43However, when you cook fish,
10:45just don't cover it with the tomatoes.
10:47Otherwise, it gets soggy, okay?
10:49But 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 bourbon has enough butter.
10:58We're not shy with the butter over here,
11:00so 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
11:07and another aspect of flavor to the dish.
11:09And it makes me very proud and happy
11:11to see two contestants after 10 years
11:14come back, present such a mature
11:16and well-executed dish.
11:18Gives me a lot of personal satisfaction.
11:20So thank you.
11:20Thank you so much.
11:22The fish is just gorgeous.
11:23That's why I wanted them to show it off.
11:26That was good.
11:27Good job.
11:28Ladies, right now, we need a moment.
11:32Darcy and Courtney.
11:34Yeah, exceptional dish.
11:35Did the mushrooms work?
11:36Yes, they did.
11:37They did.
11:37I'm nervous.
11:39I'm going to, like, start crying and throwing up.
11:41My Kate and Kayla's sea bass,
11:43and that was cooked beautifully.
11:45It was really good.
11:46Yeah.
11:46We did everything we could have.
11:48Right.
11:48Oh, my God.
11:51Here we go.
11:53Wow, what a battle.
11:55Honestly, for Joe, Tiffany, and myself,
11:57it was a really tough call.
12:01But the three of us think that the best dish
12:05was cooked by the three of us think that the best dish
12:23was cooked by Kayla and Ryan Cates.
12:30Oh, f***.
12:30Congratulations.
12:32Oh, my God.
12:32Oh, my gosh.
12:35Take a good time.
12:36You did a good job.
12:37Come and get these aprons.
12:38Second time around.
12:39Well done.
12:40Congratulations.
12:41Thank you so much.
12:42Continue to make us proud.
12:44Well done.
12:47Congratulations.
12:48Thank you so much.
12:48You're welcome.
12:49You did it.
12:49Courtney and Darcy, keep your heads up.
12:51What you delivered was delicious.
12:53You just needed a little bit of salt
12:55just to kind of balance everything.
12:57Please head on out.
12:58Thank you guys so much.
13:01We're so excited.
13:02We're so excited.
13:04It just feels so crazy that we're back,
13:06and this time it was all the more special
13:08to 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.
13:16All right, you got your bummer.
13:18It's totally a bummer to not have gotten
13:20those white aprons.
13:21I woke up wanting it more than I ever have
13:24this morning, and I'm a little bit sad,
13:27but it's okay.
13:29We did the best.
13:30Yeah, we did.
13:32I just really thought we had it.
13:35So close.
13:36Good job.
13:36Good job.
13:38Right, next up, Harvey and Luis
13:40versus Trey and Kevin.
13:45Let's go.
13:47Let's go.
13:49This is crazy.
13:50How do you know I'm at right now?
13:51I'm pitching.
13:52We do not like to lose,
13:53so there's going to be a lot of talking.
13:55Whoa.
13:55Back?
13:56Oh.
14:00We'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
14:05after we execute this dish flawlessly.
14:07That's right.
14:08All right, gentlemen, welcome.
14:09Gents, let's start with you.
14:11My name's Kevin.
14:11This is Trey.
14:12We're from North Carolina.
14:13We started this journey 15 years ago.
14:15Met him at a football game
14:17that I was working as a medic,
14:18and he was in the band.
14:19When I was a young college student,
14:20this guy was my grandpa.
14:21He's 20 years older than me.
14:23So he took care of me,
14:24cooked for me,
14:25and I went under his wing
14:26and started cooking with him,
14:27and here we are.
14:28We are an unlikely duo.
14:30The age difference
14:31and the height difference
14:32and everything,
14:32hair, no hair.
14:35But it's one of those things.
14:36It works.
14:37It works well, you know?
14:38Amazing.
14:38Gentlemen, welcome.
14:39Good to see you both.
14:40What's the connect?
14:41This is Louis.
14:42I'm Javi.
14:43We're crazy Cuban firefighters
14:44representing Miami.
14:45We met 20 years ago
14:46when I was in fire school,
14:47and it's been brotherhood
14:48ever since then.
14:49I love that.
14:49Now, some of the best food
14:50I've ever had in Miami
14:51is from some of those fire stations.
14:53Thanks.
14:54I think Louis and I
14:55are definitely one of the best
14:56home cooks out there
14:57because we cook in the kitchen
14:58together at the firehouse
15:00constantly.
15:00He uses every pot and pan.
15:02It's called flavor.
15:02Dish, rice, meat, nuts.
15:04But the food is delicious.
15:06Honestly, I can tell right now
15:07there's a lot of brotherly love
15:08in this kitchen.
15:09Yeah, for sure.
15:10That's right.
15:11Yep.
15:11Right, you guys ready?
15:13Ready?
15:13Yes.
15:14Your 30 minutes
15:15start now.
15:16Let's go, guys.
15:18Let's go, brother.
15:19All right, I'm going to get
15:20these steaks seasoned first,
15:21brother.
15:21Yep.
15:21All right.
15:22You guys know how to make a fire,
15:23right?
15:23You're about to get extinguished.
15:25Oh, this carrot's looking, man.
15:26You like them?
15:27Oh, yeah, I like them.
15:28Hey, Kev, you bringing a step sole?
15:31No, I think I'd just use my foot
15:33and give him a boost.
15:35How he doesn't make it, man,
15:36I'll show you with my dish.
15:36Don't worry.
15:37Right.
15:38Prey, Kevin, give us an insight
15:39to the dish.
15:39What are you doing?
15:40We are doing a lovely filet mignon,
15:42some creamy mashed potatoes,
15:43roasted heirloom carrots,
15:44and a brandy peppercorn sauce.
15:46It's going to be delicious.
15:46Give us an insight
15:47to some of the food
15:47you guys cook together.
15:48We're self-certified grill masters.
15:50We love anything
15:51that's got an open flame.
15:52So we'll get outside
15:52and we'll smoke a bunch of meats,
15:54we'll cook big family meals,
15:55put it all on one big plate,
15:56let everybody go at it.
15:57Nice.
15:57Wow.
15:58You have any smokers?
15:58Oh, quite a few.
15:59How many smokers you got, Kevin?
16:00I have a total of 20 now.
16:02I've only got five,
16:04but I mean, it's still a lot.
16:05All right.
16:06We're about a minute on these.
16:08Guys, we're 10 minutes down,
16:1020 minutes remaining.
16:12Got it, brother.
16:13I'm here.
16:15Here we go.
16:16Harvey and Luis,
16:18give us an insight
16:18to this dish tonight.
16:19What is it?
16:20So what we're doing
16:21is a healthier option
16:22of the Cuban frita,
16:22which is a Cuban hamburger
16:24that we make in Miami.
16:25And it's going to be topped
16:25with the apricot bacon jam
16:27to balance out the sweet
16:28and the spicy.
16:29Love that.
16:29And what's the blend?
16:30So the blend is
16:31a lean ground turkey,
16:32but we're infusing it
16:33with chipotle and adobo sauce
16:34and Spanish-style chorizo.
16:37Nice.
16:37Flavor bombs.
16:38So I have to say,
16:39turkey burger,
16:40you're taking a big risk.
16:42It's got to be really special.
16:43We've done it for years
16:44at the fire station,
16:45and if they keep asking,
16:46I guess it can't be that bad.
16:47All right.
16:47You got a lot of work to do.
16:49Hey, I like it.
16:49Now we're cooking.
16:50Now we're cooking.
16:52Oh, look at that, Kevin.
16:53How do you feel about that?
16:53Yep, yep.
16:54Yep, good, good, good.
16:55So, Trey, Kevin,
16:56filimino, I mean,
16:57it's a big one.
16:58Yeah.
16:58It's got no fat in there,
16:59so it needs that fat in there,
17:01otherwise it's going to dry out on top.
17:02Absolutely.
17:03We've seen so many fillets
17:04in the air,
17:05so when you say
17:06you're going to make a fillet,
17:07you raise the kind of bar
17:08for yourself automatically.
17:09Something has to be
17:10amazing about it
17:11because we're in
17:12the MasterChef kitchen.
17:12Steaks are in the oven.
17:13Two minutes in the oven.
17:14There we go.
17:16Put that right back in.
17:17Our firefighters from Miami,
17:19my big worry now
17:20is those turkey burgers
17:21are in the oven.
17:22Now, they may have
17:2220% of that blend
17:23in the freezer.
17:24I get that,
17:25but it still needs
17:26to be submerged and basted.
17:27Have you ever had
17:28a turkey burger
17:28that's not dry?
17:29No, I've never.
17:30Exactly.
17:31I'm not sure
17:32it's the best strategy.
17:34Five minutes to go.
17:35Let's go.
17:35Come on.
17:37Trey, don't keep on poking it.
17:38Let it rest now
17:38because it's just
17:39come out of the pan.
17:39Every time you poke that thing,
17:40you're just going to
17:41let that bleed out.
17:42Yes, Chef.
17:43Come on.
17:43Come on.
17:46Here we go.
17:46Come on.
17:47Give me this right here.
17:48No.
17:5060 seconds to go.
17:52Woo!
17:53Let's go.
17:53Yeah, Lauren's about to sound, baby.
17:55I know.
17:55That's the final countdown, fellas.
17:57Make sure that mash
17:57is nice and creamy.
17:59All right, let's plate.
17:59Let's plate.
18:00Where's the salt?
18:01Give me the salt?
18:01Give me the salt and a little bit.
18:03No, pepper.
18:03Pepper, sorry.
18:03Not salt.
18:04Pepper.
18:04I'm shaking.
18:06Put the crudos.
18:08What are they?
18:09Five, four, three,
18:11two, one.
18:13Stop.
18:14Well done.
18:14Woo!
18:15That's gracious, bro.
18:16Yeah, buddy.
18:17Love you, brother.
18:17I love you, brother.
18:18Well done.
18:19Bro, this is pressure.
18:21All right, let's start off
18:22with Trey and Kevin, please.
18:23Bring your dish forward.
18:27For you, chef,
18:27we have a bleu mignon,
18:29creamy mashed potatoes,
18:30roasted heirloom carrots,
18:31and a beautiful brandy peppercorn sauce.
18:36It's elegant.
18:37It looks good,
18:38but it's all about the temperature.
18:40Temp, what have we gone for?
18:42Headed for a medium rare, chef.
18:43Yep, it's mid-rare.
19:00Temp, what have we gone for?
19:01Headed for a medium rare, chef.
19:02Yep, it's mid-rare.
19:12Whew!
19:22Filet's cooked beautifully.
19:23Thank you, chef.
19:24It's seasoned beautifully.
19:25Sauce is a little bit over-reduced.
19:27Salty, but it's a really good dish.
19:30The carrots are maybe
19:31one 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.
19:39Yes, chef.
19:39Thank you, chef.
19:40You guys paid a lot of attention
19:41to the details,
19:42the technique.
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 and Luis,
19:54please step forward with the dish.
19:55Today, we present to you
19:57the Cuban Frita Burger,
19:58a chipotle turkey burger
19:59with bacon jam
20:01and a side of baby jam
20:03Caesar salad
20:03with homemade croutons.
20:05I got a little bit nervous
20:06when you mentioned turkey burger.
20:07Turkey, we know, is bland.
20:09It's an absolute nightmare
20:10getting a turkey burger right
20:11because they're always dry,
20:12so I'm desperate
20:12to 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 not dry.
20:27Definitely not dry.
20:30Wow.
20:40Burger's delicious.
20:41Awesome.
20:42I mean, it's spicy.
20:43And the Caesar salad dressing
20:45is delicious.
20:45Great job.
20:47I love the chorizo.
20:48That was a very smart move.
20:50But the Caesar salad,
20:51the way it's plated,
20:52feels a little awkward.
20:54But I really like
20:55all those flavors together.
20:57A turkey burger in my life
20:58is what I have to eat
21:00when my wife cooks.
21:00I've never met one I like.
21:02But this is the best turkey burger
21:04I've ever had in my life.
21:06The problem is a little bit
21:07the details.
21:08You would really never serve
21:10a head of iceberg
21:12with a rusty knot
21:13on the bottom of it
21:13on a dish,
21:14especially in the
21:15MasterChef kitchen.
21:16But the flavors
21:17are on point.
21:21What's atrocious
21:22is your bench.
21:23I've never seen
21:24more of a disaster zone
21:26than that.
21:26You guys have to clean up
21:27after yourselves
21:28in the firehouse.
21:29If we cook,
21:29you don't clean.
21:30You cook and don't clean.
21:31It's evident.
21:34Jens, thank you.
21:37We need to talk
21:38this one out
21:38because it is
21:39neck and neck.
21:40Excuse us.
21:41Carrots were perfect.
21:47The filet mignon.
21:48I mean,
21:48it looked professional,
21:49didn't it?
21:50Yeah.
21:50I mean,
21:50knuckle plate.
21:55Now,
21:55that burger
21:56kind of blew my mind.
21:57Sweaty pots.
21:58We're here for a reason, bro.
22:00Okay.
22:01Are we going to the queens?
22:02Yeah.
22:02Yep.
22:02We've come
22:08to a decision
22:09and the MasterChef,
22:11April,
22:12goes to...
22:13Oh, my God.
22:22What's happening?
22:25Oh, my God.
22:29Hey, guys, boys.
22:31Well,
22:32we lost to one
22:34of our brothers
22:34in the fire service.
22:35Of course,
22:36I'm feeling a little
22:36disappointed,
22:37but we're not sore losers.
22:38We know we took a risk
22:39with our turkey burgers,
22:41but you know what?
22:42We're the underdog
22:42and 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.
22:50It feels amazing,
22:52like a dream come true.
22:53I absolutely think
22:54we can win this thing
22:55and who better to do it
22:56with than my best friend?
22:58Love you, brother.
22:58Love you, brother.
22:59Oh, man,
22:59it's so great.
23:00Seriously.
23:01The dishes
23:01that these duos
23:02are putting up,
23:03this is going to be
23:04one of the most
23:04exciting seasons ever.
23:05I can't wait
23:06to see the next battle.
23:17The audition rounds continue
23:18as four dynamic duos
23:20battle it out
23:21for a coveted white apron.
23:22A married couple from Pennsylvania
23:25takes on a married couple
23:27from Florida
23:27and the glamorous grandmas
23:30duel a mother-daughter team.
23:32Look at these pretty pees.
23:33Myla and Lisa,
23:35the glamorous grandmas.
23:36We wear ponytails
23:37and sweats during the week
23:39and pearls on the weekend.
23:40Oh, I like that.
23:43We're not your average grandma.
23:44We're your glamas.
23:46We like to dress up
23:47and put on our fancy pearls
23:48and put on our lipstick.
23:49We're not sitting
23:50in rocking chairs
23:51on the back porch.
23:52I'm not.
23:52Never.
23:53We are ready
23:54to throw down
23:54some good old southern cooking.
23:56We want to win that apron.
23:57We're going to bust our tootsie
23:59to get there.
24:00Tana and Kate,
24:01what are you preparing
24:02for us this evening?
24:03We are going to bring
24:04a little bit of South Dakota
24:05to you.
24:06Yes.
24:06So we are going
24:07to prepare a bison steak
24:09with white sweet potato puree.
24:12Nice and lean,
24:13tricky to cook.
24:14It is.
24:15If you've never had bison,
24:17you're going to tonight
24:18and you're going
24:19to give us an apron for 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
24:31competitions together.
24:33Show me your muscle.
24:34I think all of that
24:37gives us an edge
24:38in 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.
24:47My name is Julio.
24:48This is my beautiful wife, Rachel.
24:50And we've been married
24:51for two years.
24:52We enjoy cooking together
24:53because this is
24:54a true passion.
24:56This is what we want
24:56to pursue in life.
24:58And for us,
24:59those airplanes are everything.
25:00We left our jobs.
25:02We took a long to be here.
25:03So this is all
25:04or nothing for us.
25:05So we got this.
25:07I 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
25:11from Grass Flat, Pennsylvania.
25:13And we've been happily married
25:14for three years.
25:16We've never really spent
25:17a day apart.
25:18No, we don't do well
25:19separated, which is why
25:20it's so great
25:20that we're on this season.
25:22Our food together
25:23is 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 together.
25:28We're very happy.
25:30We shouldn't burn you.
25:32I think I cooled it.
25:32Oh, that's so good.
25:34Nice.
25:3560 seconds to go.
25:37Woo!
25:37Let's hurry.
25:38Let's hurry up.
25:38We've got one minute.
25:39Pretty one, pretty one.
25:40I think she's pretty pretty.
25:41Perfect.
25:42All right.
25:43Which pieces do I need to use these?
25:44Yep.
25:45Bring it home.
25:45Let's go.
25:46Hurry, hurry, hurry.
25:47Sauce, sauce, sauce.
25:48Got it.
25:49Is that good?
25:50Yeah.
25:50So let's go.
25:51A little oil.
25:52Five, four, three, two, one.
25:57And sauce, well done.
25:58Woo!
25:59Let's go.
26:00He died in.
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.
26:14I 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.
26:28It's definitely cooked.
26:30Very nice.
26:31I love the juiciness on the chicken.
26:39The green beans, you can definitely tell that they're properly cooked.
26:42I know you said herb gravy, but I'm not really tasting much flavor, really.
26:46We made a gambas alajillo over 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.
27:16We 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!
27:34The downside is the grainy mashed potatoes.
27:38The potatoes need to be cooked more.
27:42We'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.
28:12We've come to a decision.
28:15And the MasterChef, April, goes to...
28:18Rachel and Junio.
28:27And Tano and Kate.
28:32We've got an apron.
28:34An apron.
28:35This has never felt so good!
28:37Let's go!
28:40We put our soul and heart into the dish, and they could taste it.
28:44Aww.
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.
29:02It's like a knife to the soul.
29:05And for a final battle, Ricky and Ashley.
29:09Versus Adam and Joel.
29:11Yeah!
29:14We want that white apron.
29:15We want to prove that we deserve to be in this kitchen together.
29:18Y'all are going down!
29:19Kiss my move!
29:20Oh my gosh.
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.
29:33Whoop it up on Ashley and Ricky, as 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, and this is my sister, Ashley.
29:46We come from this big Italian family, and that's how we remember things.
29:50With food and cooking 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.
30:02My name is Joel.
30:02This is my big brother, Adam.
30:03We're from Athens, Georgia, and 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.
30:13I could barely see over the counter.
30:15And an insight to the dynamic duo as brothers.
30:18We have a little bit of a 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, you guys ready?
30:27Yes, 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?
30:36Yep, 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 dude 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.
30:55Sorry, these guys are hammering over there.
30:57That's how we keep you from communicating.
31:00Oh, my God.
31:02Come on.
31:02Sibling rivalry.
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 than a marriage.
31:10And we hope to see that genetic connection.
31:12Grandma, 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 frau.
31:31Diablo kind 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 Bastiano in 30 minutes.
31:46Yes, sir.
31:47Wow.
31:47Well, I like the confidence.
31:49What 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.
32:01And 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?
32:08Chef, 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?
32:17Thanksgiving 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.
32:25But the dish out is 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 tight.
32:38Yes, it absolutely is.
32:39What do you think?
32:40What do you think?
32:41Looks good.
32:42Hey, what'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.
32:53Okay.
32:53I probably would put it in the refrigerator.
32:55Yes, yes, chef.
32:57All right.
32:57Make sure, diablo means a little bit spicy.
32:59So make sure we get a little bit of that spice.
33:00Yes, ma'am.
33:01Behind you, behind you.
33:02I'm stressed about the dough
33:04because we're cooking it for three judges,
33:07and it's the main component of the dish.
33:09Without pasta, you can't have pasta.
33:11Ashley and Ricky, the pasta's a little soft,
33:14like a little extra soft.
33:15Damn.
33:16If I don't nail it,
33:17I'm going to be letting my sister down
33:18and our family down,
33:19and I don't want to do that.
33:20Oh, .
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.
33:44It'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 of the way.
33:54Now, Joe, I heard on the other end,
33:55he's not a big okra fan,
33:57so we got to turn him around here.
33:58Y'all got a lot of working right now.
33:59Y'all going to make it?
34:00Oh, yes, ma'am.
34:01Good luck, y'all.
34:02Thank you, ma'am.
34:03Our dish is complex.
34:04It shows technique.
34:06It shows the love that we have
34:07for our family and food
34:08all in one plate.
34:09But everything has to be perfect.
34:12I think it's good.
34:12I say we slice it.
34:13Stop poking it.
34:14We're down to our final five minutes.
34:18Five minutes to go.
34:19Costa.
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,
34:31but it's like these are all of the things we love,
34:33and 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,
34:38which is really nice.
34:39All right, I 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
34:52and he's got so much flour on it.
34:54But you know what?
34:54It's not a bad risk to take
34:56considering you only had half hour to do it.
34:57All right.
34:58I'd put some sauce in.
34:5960 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.
35:11Put one more sauce.
35:12Hold on.
35:13Hold on.
35:13You can use this.
35:15I got it.
35:15I'm going to make sure we got that going.
35:17Five, four, three, two, one.
35:19Touch it up.
35:20Touch it up.
35:21Touch it up.
35:21Touch it up.
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.
35:30The fleeting's disgusting.
35:32Doesn't look beautiful.
35:33Mm-mm.
35:35Ricky, Ashley, please bring you a dish forward.
35:39Tonight we made a seafood fra diavolo with a tagliatella pasta and anchovy breadcrumbs.
35:47The plate itself, it's a little messy.
35:50Yes.
35:51Yes, chef.
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.
35:57All righty.
35:59This is surreal.
36:00Yeah.
36:00Oh, goodness.
36:01So you seared all the seafood separately?
36:04Yes.
36:04Hard-cooked them, so 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.
36:13Yes.
36:15You want the bad news first or the good news first?
36:18Bad news.
36:19Bad news is...
36:20I 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.
36:31Those are mistakes that you just can't make.
36:34Definitely.
36:35It's two of y'all.
36:36Good news.
36:37Sauce is god darn 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.
36:45The 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.
37:01Incredible.
37:04In Italy, that's how much sauce they would put on it.
37:06Even 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 a lifelong okra-phobic.
37:32But I want to be converted.
37:35I hope so.
37:36We're going to try.
37:37Chicken's 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.
38:03Y'all know I didn't say it.
38:04I love me some okra.
38:06It is not slimy.
38:08It has lots of flavor.
38:10So, no matter what he says over here.
38:12It's a little bit slimy.
38:14It'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.
38:30This dish reeks of ambition.
38:33It's a complicated dish.
38:35Good job, guys.
38:36You too.
38:37Good job.
38:37Wow.
38:38Two cracking dishes.
38:40We've got a serious debate.
38:41Excuse us, please.
38:42Ricky Nashley, I mean, to get that done in half an hour, the depth of that flavor, Adam
38:51and Joel.
38:51The green beans are cooked well.
38:53Yeah.
38:53Juicy chicken.
38:54It was juicy.
38:56It's your heart, like.
38:57Yeah.
39:01Oh, 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.
39:28Right.
39:29The duo earning their aprons.
39:33Congratulations.
39:36Ricky and Ashley.
39:39Yeah!
39:40Woo-hoo-hoo!
39:41Nice job, guys.
39:43Nice job, guys.
39:44Oh, thank you, chef.
39:45Thank you, chef.
39:45Thank you, chef.
39:46Thank you, chef.
39:46Thank you, chef.
39:47Thank you, chef.
39:47Bold move.
39:47Thank you so much.
39:48Thank you so much.
39:48Thank you so much.
39:49Thank you, chef.
39:49Thank you, chef.
39:49Adam and Joel, that's one of the most technical roulades we've seen in a long time, and the
39:56synergy was on point.
39:58You can tell the love and respect you have.
40:00Thanks, chef.
40:02Head on out.
40:03Okay.
40:04Well done.
40:05Thank you, chef.
40:07Come on.
40:08You guys crushed it.
40:09It was awesome.
40:10We were disappointed.
40:11Ricky 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.
40:20What a bummer.
40:21I'm a little disappointed, but just to make it on the competition, it's been amazing.
40:25Hey!
40:26Yay!
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, and we're so proud of you guys.
40:37Representing all of us.
40:38It's awesome.
40:39Aw.
40:40Yeah.
40:41You made me cry.
40:42We're proud of you guys, and we can't wait to see what you guys do.
40:46We love you.
40:47We'll keep making you proud.
40:49Wow.
40:50What a night, honestly.
40:52But they'll soon find out that was only half of the battle.
40:56Indeed, my friend.
40:58Man.
40:59It's exciting.
41:01Next time, it's a big night for the white apron winners.
41:05Congratulations on earning your spot in this incredible season of MasterChef Dynamic Duo.
41:11But there's a twist.
41:12Holy cow.
41:13We're back.
41:14We're back.
41:15As the eight eliminated duos make a surprise return to the MasterChef kitchen.
41:18We've decided that such rare talent deserves a second chance.
41:20Let's go!
41:21I'm crazy happy that I got a second chance.
41:22I want to see if you guys are in sync with your pallets.
41:24Hallelujah, and I'm praying we don't up.
41:26Definitely more of a teamwork scene between them.
41:27I feel like they've learned their lesson from the auditions.
41:28Two tablespoons of sugar.
41:29Two tablespoons.
41:30Oh, I put all salt.
41:31It's weird.
41:32It's wonderful.
41:33And it's exactly like both of you.
41:34A definite dynamic duo.
41:35That's the formula that we're looking for in this competition.
41:37It looks like somebody's grandma was cooking all day.
41:38Is that what you want the sauce to look like?
41:39Damn.
42:07One potato, two potato.