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MasterChef (US) Season 15 Episode 3,
MasterChef US Season 15 Episode 3
MasterChef US S15 E3

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Transcript
00:00The season kicked off with the battle rounds one of these duos just edged out the others
00:08Eight home duos emerged victorious
00:12Welcome to master chef
00:15Leaving the other eight pairs empty-handed you should be really proud. Do not let this keep you down. Thank you. This is awesome
00:21Absolutely devastating. We did everything that we possibly could nobody deserves to fly home. I just hate losing talent like that
00:28I hate it just didn't happen, but
00:32It's okay tonight. It's a big night for the white apron winners
00:37Congratulations on earning your spot in this incredible season of master chef dynamic duo, but there's a twist
00:50As the eight eliminated duos make a surprise return to the master chef kitchen
00:54We've decided that such rare talent deserves a second chance
01:02I'm crazy happy that I got a second chance
01:05I want to see if you guys are in sync with your palates. Malalina. I'm praying we don't up
01:10Definitely more of a teamwork scene between them. I feel like they've learned their lesson from the auditions
01:15Two tablespoons of sugar two tables. Oh, but I saw it's weird is wonderful
01:20And it's exactly like both of you a definite dynamic duo
01:23That's the formula that we're looking for in this competition. It looks like somebody's grandma was cooking all day
01:31Is that what you want the sauce to look like
01:35Damn
01:50This is going to be exciting these duos will be shocked when they find out what's under this cloche
01:59Welcome guys
02:03Walking into the kitchen feels amazing to even be wearing these aprons and having our names stitched into it. It's just
02:10Not in our wildest dreams
02:12Hello
02:13Line up guys
02:14This competition is so important to us we have sacrificed a lot to be here our son's at home without us
02:19We came here to show him that we can follow the dreams that we have of opening a restaurant and this is how we're gonna make it happen
02:27Congratulations on earning your spot in this incredible season of master chef dynamic duo
02:34We're actually here with white aprons
02:37Competing painting ourselves like I know
02:40Is this even real in your audition battles you showed us just how powerful you all are as duos and
02:47You could have a great future as partners in this competition, but this is a season of surprises
02:56So get ready because this first one tonight is going to really turn up the heat
03:01And it's about to walk
03:05through that
03:07door
03:10Let's go
03:25It's everybody that just went home my jaw like hits the floor
03:31Welcome back guys guys they went home they were long gone
03:34Now listen up joe tiffany and myself thought that those battle rounds were some of the most competitive
03:42we've ever seen in the history of this competition and
03:46Many of our decisions came down to the smallest of details tiny critiques
03:50So we've decided that such rare talent deserves a second chance of earning
03:59The elusive master chef white apron
04:04I'm crazy happy that I got a second chance because this is something that we're doing for santi our son
04:10We want him to continue his education it means more than people can imagine and we are not going to miss this
04:18This opportunity not at all
04:20Tonight guys we have made room for four more duos in this competition
04:28Which means sadly the four duos who make the worst dishes tonight will be going home
04:34Now if you've already earned your white apron you won't be cooking tonight
04:39So please go ahead and take yourselves to the balcony
04:41We had one in eight chances to be the winners
04:50Now has come back to one to twelve but we're here to win we're gonna do it now is game face on it's game face on
04:57Okay guys tonight you must make us a dish that proves that you are fit for this competition
05:04Use this second chance wisely, but you won't just be making one dish
05:11We want to see three
05:13Identical dishes one for joe one for tiffany and one for myself
05:20All of you will have 45 minutes to produce three stunning plates
05:25Okay, your 45 minutes
05:27Start now
05:29We have salt and pepper over on our stand
05:43To have a second opportunity to come in and get an apron is is a blessing
05:47We fell a little short in the audition round, but I think you're gonna see us come out and execute flawlessly
05:52We're here to win that 250k so that we can start a
05:55Street food pop-up and some of the brewers around atlanta. We want to take it home
05:59We want to win we want to show everybody what we can do i'm gonna go start grabbing yeah
06:04Get it court get it does darcy and i are very grateful to have this second chance and we're not gonna let it pass by no
06:12We have this food dream of making cookbooks and starting a cooking school
06:16So we are gonna seize this moment and give it everything we got here's your garlic
06:21How do you feel honey? I feel great. How do you feel so confident all right i'm gonna get started on this herb stuff
06:26Okay, you tear it up and don't forget. I love you
06:30Exciting night a second chance. We've all had second chances, right?
06:33I mean second chances can change everything just one more opportunity to get it right
06:38But on your second chance you can't repeat the mistakes of the first chance
06:41But we want to see teams that learn from their mistakes. Absolutely. Okay, we're at 40 40 minutes
06:47Let's go, let's go
06:53Oh my god, the noise in here. It's so loud. Oh my god
06:54Keep an eye on this. I'm gonna go grab that food processor. Yeah
06:57Well, we've got our crusted rack of lamb rainbow carrots cauliflower puree and a beautiful red wine demi glaze
07:05We know that the last times we didn't have enough seasoning or flavor the scallops are cooked beautifully
07:11However, the parsnips are sweet the plums are sweets. And so it does need a touch of acid
07:17And so this time we're gonna put a lot of balance in our flavors. We cannot mess it up just over 35 minutes to go
07:25Come on. It is chaos in here right now. How you doing baby getting these apples?
07:29It feels phenomenal to be back for a second chance the first time around
07:35We thought we had an apron and we were really really disappointed when we didn't get one. This is our passion
07:40This is what we've been training ourselves to do since we met eight years ago. I'm doubling the recipe remember for what?
07:48We don't have enough salt then we're passionate. We're driven
07:51Sometimes you might hear us in the kitchen
07:53Spatting and going back and forth, but at the end of the day, I think we're a really good balance together
07:57It's all out of love. How's that the thickness right? Yes perfect. Everything has to be perfect or else we're going home
08:04I need a tablespoon please. Thank you. I thought you were doing a teaspoon
08:07It's two tablespoons of sugar. Two tablespoons, oh I put all salt
08:12Put all salt. Do I have to redo that? Yep, yep, yep, yep, yep, yep, yep, yep, yep, yep, yep, yep, yep, yep, yep, yep, yep, yep, yep, yep, yep, yep, yep, oh
08:27Perfect.
08:28How's it smelling?
08:29That's good.
08:30That's good.
08:31Avi and Louie, you got this, boys.
08:32Woo!
08:33Let's go.
08:34Let's go.
08:35Just let me do the pickling liquid.
08:36I got it.
08:37Come on, Jess and Jessie.
08:38Pick it up.
08:39Got this.
08:40I know.
08:41Look at me.
08:42You got this.
08:43I got this.
08:44Watch your sleeves on these flames.
08:45I don't want you to get caught on a plane.
08:46I want when I have a chance.
08:47Good job, Myla.
08:48You got it, Lisa.
08:49Right.
08:50Special one tonight.
08:51A very rare second chance.
08:52These dynamic duos are back with Avengers, let me tell you.
08:53But this time around, they've got to listen to the notes from last time,
08:55take all that experience, elevate those dishes,
08:57and really maximize that 45 minutes tonight.
08:59Guys, 15 minutes gone.
09:0130 minutes to go.
09:06I think I'm going to put the steaks in now, love.
09:07Perfect.
09:08A stool!
09:09Javier!
09:10What are you making?
09:11This is a dish that you're going to love.
09:13It's chiles and nogada, and it's a poblano pepper stuffed with piccadillo
09:18and walnut sauce.
09:19I have cooked this dish so many times, and it's a dish that we cook for
09:24Independence Day in Mexico.
09:26Okay.
09:27The day that we sign our divorce, and her mother called me.
09:29She make chiles and nogada for me.
09:31When we sat at the table, I go, Viva Mexico!
09:34I'm independent again.
09:36Oh, my God.
09:37I love it.
09:38But this is about teamwork, all right?
09:40So make sure both of you do your job here.
09:42Absolutely, chef.
09:43Good luck.
09:45No te preocupes.
09:46I need garlic.
09:47All right.
09:48These are now pretty.
09:49Courtney, Darcy, how are we doing?
09:51Hi, good.
09:52How are you?
09:53Where are we going this time around?
09:54Today we are taking you, believe it or not, to a vegan fish and chips.
09:57A vegan fish and chips?
09:58Yeah, you heard me.
09:59We're actually using a banana blossom.
10:01It's the flower of a banana tree.
10:03Yeah.
10:04It flakes just like a cod.
10:05Gotcha.
10:06Yep, we're going to use lemon zest, sea salt, and some seaweed.
10:08Okay, nice.
10:09We're also making sure we really season properly.
10:12Yep.
10:13I think last time that was an issue.
10:14Have you seasoned inside as well so we break through?
10:16We got that really nice flavor.
10:17I've squished it right in in the middle as well.
10:19Right.
10:20Come on, girl.
10:21You got this.
10:22Let's go.
10:23Let's go, let's go, let's go.
10:24Let's go, Courtney and Darcy.
10:25There we go.
10:27Grits are looking good.
10:28Perfect.
10:29Did you see that?
10:30My man got this oil and the garlic in there and Javi went over and threw the butter in
10:34the pan with him.
10:35That's teamwork, baby.
10:36Jessie and Jessica.
10:37Hi, chef.
10:38Talk me through.
10:39What is this dish?
10:40We are doing a Berber spiced lamb lollipop and cauliflower with a delicious whipped feta.
10:46It's going to be with some pickled apples, some pickled Fresnos.
10:49Oh, I can't wait.
10:50Yes.
10:51What does this second chance mean to you?
10:53It means the world to us to be here.
10:55It does.
10:56This is our passion.
10:57We came here to win and to be given that chance again, we're going to take it and run
11:00with it.
11:01Absolutely.
11:02Get it going as quick as you can.
11:03Yep.
11:04But make sure you have everything the way you want it to taste.
11:06Absolutely.
11:07Good luck, y'all.
11:10Watch out.
11:11Coming in hot.
11:12Halfway, guys.
11:15Come on.
11:16Halfway, guys.
11:17Let's go.
11:18Keep it up, guys.
11:19Let's go.
11:20Team Veggie in the house.
11:23Courtney and Darcy, they are doomed to believe a vegan take on their classic fish and chips.
11:28My one big worry about that is those banana blossoms are very dense and soggy and wet.
11:33If they don't squeeze all that moisture out there, it's never going to get crispy.
11:36Ooh, your girl's sweating.
11:37I know.
11:38How much mint do you think you need?
11:39Is that good?
11:40Yeah.
11:41It's plenty, right?
11:42Plenty.
11:43Jesse and Jessica are making lamb chops.
11:45They're cutting them individually.
11:47Wow.
11:48When you go and sear the individual chops, how do you get a perfect medium rare when it's
11:51so thin?
11:52Yeah.
11:53That's going to be very difficult.
11:54You got it, babe.
11:55You got it.
11:56Javier and Asu, they're making a stuffed poblano pepper with like this nut sauce.
12:01You want me to try it on?
12:02Let's see.
12:03Yeah.
12:04More cheese?
12:05Yeah.
12:06More of a teamwork scene between them today, for sure.
12:09Absolutely.
12:10I feel like they've learned their lesson from the auditions.
12:1320 minutes to go.
12:15Nice.
12:16All right.
12:17Shonda and Asa, what are you guys making?
12:19So we're going to have pan seared tuna with a coconut lime rice, cream fresh wasabi, and
12:23a mixed green salad.
12:24So this is like the opposite.
12:26The first dish was that risotto, heavy cream, butter.
12:29The flavor is very rich and intense, but the risotto was undercooked.
12:34What are you doing different today?
12:35The strategy is light, cohesive, balanced.
12:39Where's the rice?
12:40This is coconut lime rice.
12:42Can I taste it?
12:43Of course you can.
12:44What's going to make it special?
12:45It looks like white rice, but it has that lime and that little pop of crunch of coconut
12:49in there.
12:50Did you taste it?
12:51I did.
12:52What do you think it's missing?
12:53Sorry.
12:54I don't think it's...
12:55What do you think it's missing?
12:56I don't think it's missing.
12:57Did you taste it?
12:58I did taste it.
12:59What do you think that is?
13:00I forgot something.
13:01What's the...
13:02What's it missing?
13:03What's the rice missing?
13:04I don't...
13:05I thought that it was good.
13:06Taste it.
13:07I want to see if you guys are in sync with your palates.
13:10It is so risky cooking rice again after the rice did not meet the mark the last time.
13:15Maybe we just shouldn't cook rice anymore around Joe.
13:18What's it missing?
13:29The rice is missing something.
13:31What do you think that is?
13:32Taste it.
13:33I forgot something.
13:34I want to see if you guys are in sync with your palates.
13:37What's it missing?
13:38I think it's missing sugar.
13:40I don't think it's missing salt.
13:41Let me taste it one more time.
13:42I hope you're right.
13:43I think what he really wanted was to understand that, you know, were our palates in sync?
13:49It needs a little, little, little.
13:52For next time...
13:53If there's a next time, we're not cooking rice.
13:55That's what's happening.
13:56I'm going to tell you that right now.
13:57We're cooking something else.
13:59I think that's better.
14:00You like it?
14:01Yeah.
14:0230 minutes down.
14:04We're at our final 15 minutes to go.
14:07Let's go!
14:11Come on!
14:12Make it up, guys!
14:13Make it up!
14:14Taste everything!
14:15Take a bite.
14:16Let's see.
14:17Oh .
14:18Look at you feeding Darcy.
14:19How sweet.
14:20Can we get our lambs good?
14:21This one feels a little over.
14:22All right.
14:23Then take it out.
14:24McKenna, that is awesome.
14:26I love that idea.
14:27I love that idea.
14:28Yes.
14:29They're like cupcakes.
14:30Really cool.
14:31That is so good.
14:32Yes.
14:33All right.
14:34Let's do it.
14:35We can do this.
14:3615 minutes.
14:37Adam!
14:38How are you?
14:39Tell me what you're making.
14:40We've got a homage to shrimp and grits.
14:42A New Orleans-style barbecue shrimp.
14:44It's going to have a coffee and Coca-Cola sauce.
14:46Wow.
14:47I've never had cola on shrimp before.
14:49Yeah.
14:50Is the sauce going to be sweet?
14:51It's got a bite.
14:52There's a little bit of sweet.
14:53It's a flavor bomb.
14:54All right.
14:55Smelling good.
14:56Looking good.
14:57Let's make sure at the end, when it's time to plate, it's going to require that teamwork.
15:00And that's what we're looking for today.
15:01Yes, ma'am.
15:02Yes, ma'am.
15:03We got you.
15:04Best of luck, y'all.
15:06I'm going to take this from you.
15:07Okay.
15:08Very, very fine.
15:09Okay.
15:10I take care of this.
15:11It's hot in here.
15:12That's beautiful.
15:13Good job, honey.
15:14We're looking good, Javi.
15:15Yes.
15:16So the firefighters are back.
15:17So what do you have for us today?
15:18We're doing something that's in every Cuban's house, picadillo, tostones.
15:23What are you going to do that you didn't do last time to get you an apron this time?
15:26Well, we're going to portion better, and we're going to plate nicer.
15:29This is all about precision.
15:30You know, in your jobs, precision is everything.
15:33It means life.
15:34It means life or death.
15:35This dish means apron or no apron.
15:37Correct.
15:38We're focused today.
15:39We're ready.
15:40Two aprons are on the line, guys.
15:41Bring it.
15:43Spencer and McKenna.
15:44Hello.
15:45How are you?
15:46Yes.
15:47We're back.
15:48First of all, you were so close, right?
15:50Yeah.
15:51Okay?
15:52I love fried chicken, okay?
15:53It just needed a little bit more oomph.
15:55Better gravy.
15:56Right?
15:57What are we doing the second time now?
15:58We're doing a New York strip with a cognac sauce.
15:59Good.
16:00And then sauteed spinach.
16:01Spinach.
16:02And then twice baked potatoes.
16:03When you put that New York strip on the plate, make sure you get rid of that fat there
16:07as well, okay?
16:08Okay.
16:09You don't need to serve all that fat on there, okay?
16:10Just give it a little trim before you do it.
16:11Right.
16:12Thank you so much.
16:13Yes.
16:14Look at that.
16:15Beautiful.
16:16That's good.
16:17Are you done with these carrots?
16:18No.
16:19I need lemon.
16:20Okay, Myla and Lisa, the glam moms, you guys have the usual mess in your station.
16:24Look at this.
16:25Hey, we're not doing that at all.
16:26This is embarrassing.
16:27I'm sorry.
16:28Okay, so tell me the dish again.
16:29What are you making?
16:30We're making an herb-crusted lamb, rainbow carrots and asparagus, and a nice red wine glaze.
16:35Do you have a backup lamb in case one's a little bit overcooked, undercooked?
16:38I got a little extra on the fly if I need it.
16:40Because as a grandma, you know you have to have a backup plan for everything in life.
16:43That's my life.
16:44God, if I had a nickel for every time I had to have a backup plan, I'd be a rich woman.
16:50All right, make sure that lamb is medium rare.
16:52Good luck.
16:53Five minutes remaining.
16:54Come on.
16:55Let's go.
16:56Let's go.
16:57Get those aprons.
16:58Get those aprons.
16:59Get it on plate.
17:00Watch out.
17:01Let me get a knife to cut this.
17:02I don't like that sauce.
17:03You do?
17:04I don't.
17:05I'm not going to use this.
17:06Nope.
17:07I'm not going to use this.
17:08Are you okay, honey?
17:09All right.
17:10Very tight.
17:11Don't knock the pan.
17:12This is it.
17:13It's where it counts now.
17:14The pressure is immense.
17:15It feels good to be up here.
17:17I know.
17:18My little in, I'm praying we don't up.
17:21Come on sauce.
17:23Don't fail me now.
17:24Here you go, Lisa.
17:26All right.
17:29That's not done.
17:30I'm going to finish that one more time.
17:32Damn, look at that.
17:33Lisa and mine.
17:34There's a problem with that sauce.
17:35He is damn right.
17:36We are messy.
17:37Oh, I need this now.
17:38Hope they have time.
17:40I'm buying it with water.
17:42All right, Lisa.
17:43You guys got this.
17:45Make it thicker.
17:48Mmm.
17:49Oh.
17:50That's all she needed.
17:51All right.
17:52Now we're ready.
17:53Final two minutes.
17:54Start plating.
17:55Let's go.
17:56Come on.
17:57Come on.
17:58Put it off.
17:59Come on.
18:00Come on.
18:01Put it off.
18:02Beautiful cut, Aisha.
18:03You're going to get ready.
18:04Get ready?
18:05Get ready.
18:06Get ready.
18:07Get ready.
18:08Get ready.
18:09Get ready.
18:10Get ready.
18:11Get ready.
18:12Get ready.
18:13Get ready.
18:14Get ready.
18:15Get ready.
18:16Beautiful cut, Aisha!
18:18We're going in, we're going in.
18:19Looks great, you guys.
18:20We need one more on that one.
18:21Let's do them all the same.
18:22Spinach down.
18:23Should I get steaks on?
18:24Yep.
18:25Come on, guys!
18:26I need these to be perfect.
18:28I'm gonna need veggies here.
18:29Veggies here, veggies here.
18:30All right, lamb.
18:31Get the lamb on there.
18:32Gorgeous, baby.
18:34I'm going in with the guys.
18:35Pretty plates, pretty plates.
18:36What are we missing here?
18:37Nothing, nothing.
18:38There's no time.
18:39Oh, I think it's enough.
18:40Ten!
18:41One more!
18:42Nine!
18:43Eight!
18:44Seven!
18:45Five!
18:46Four!
18:47Three!
18:48Two!
18:49One!
18:50Stop!
18:51Woo!
18:52Woo!
18:53Woo!
18:54When I lose, we got it.
18:56Five!
18:57Two!
18:58Oh, God, heaven help us.
18:59I was worried about the lamb, but it's cooked perfectly.
19:04The only thing that had us worried was this sauce.
19:07So we threw that sauce back in the pan and gave it a second chance.
19:11Here we go.
19:13Now, tonight, you all had to cook us a second chance dish.
19:17Four teams will earn these white MasterChef aprons and remain in the competition.
19:23Four teams will make their journey home tonight.
19:29Right.
19:30The first dish we'd like to taste is from Darcy and Courtney.
19:35I have imagined serving Gordon Ramsay a British fish and chips with banana blossom as the cod for the longest time.
19:47Yes.
19:48Yeah.
19:49It's gonna blow them away.
19:50Do you dream about Gordon Ramsay?
19:51Sometimes.
19:52Shh.
19:53Shh, she says.
19:55Right, ladies, describe your dish, please.
19:57We've made a vegan fish and chips with a beer-battered banana blossom, a side of tarragon mushy peas, and a caper and dill tartar sauce.
20:05Visually, it looks good.
20:07Batter looks nice and crispy.
20:08I'm dying to taste that banana blossom.
20:11Shall we?
20:19Banana blossoms are delicious.
20:22The batter is really light and crispy.
20:24One downside of the fries, I got one crispy, one slightly firm, but everything's seasoned beautifully.
20:29There's lovely harmony in terms of how endearing it is watching both of you work.
20:34You're in sync.
20:35Well done.
20:36The thing that I am loving about this plate is the addition of the seaweed with the banana blossom really gave across the flavor of this is supposed to be fish and chips.
20:46And the tartar, it's delicious and it is creamy and it is flavorful.
20:52Let's get this out there.
20:53I didn't want to like this dish.
20:54It's not the kind of thing I like.
20:56But I'm going to tell you one thing is the real success in this dish is that you captured the essence of pub fish and chips.
21:02And that's to be commended.
21:03Good job.
21:06Thank you, ladies.
21:11It tastes way better than expected.
21:13And trust me, I serve 10,000 portions of fish and chips a day and that is a great bakery, right?
21:17It really is.
21:18A great swap out.
21:19They did pretty good.
21:20Okay, the next dish was cooked by Shonda and Asa.
21:26We come from a family of chefs and it is gravely important to us that we can prove we're also chefs.
21:33Hopefully this second opportunity that we got will earn us that white apron and we'll show what we can do a little bit more.
21:39Okay, please describe your dish.
21:41Today we have prepared a pan-seared sesame crusted ahi tuna with a coconut rice, mixed greens and creme fresh wasabi.
21:49It's vibrant.
21:50It's got the colors there.
21:51Nice addition with a salad.
21:52I'm desperate to taste it because I think it needs a sauce or a vinaigrette or a marinade or something.
21:56Shall we?
22:11Listen, the rice is really, really good.
22:16It's seasoned properly.
22:17It's super clean, super precise.
22:20It's like a lean, mean, clean flavor machine.
22:23Check that.
22:26I mean, this is like kind of what I want to eat every day.
22:28Really.
22:29Good job.
22:31The salad itself, it is very bright.
22:33A lot of lemon.
22:34I think because we don't have another sauce and more flavor on the tuna, just like punch up that wasabi.
22:40But really like all of the flavors together.
22:42I saw you marinating the tuna as well.
22:45Where did the marinade go?
22:46The marinade did not come out the way I wanted it to, so I tossed it.
22:48Because the tuna tastes good.
22:50It melts.
22:51Wasabi mayo, I love.
22:52But that's the only thing missing.
22:53Just that little spoon of marinade over to bring it together.
22:57Yeah.
22:58Please don't.
23:05Just need a dressing.
23:06Yep.
23:07It's okay.
23:08If it ain't good, don't serve it.
23:09All right.
23:10Please come forward, Myla and Lisa.
23:16We're so confident today because this dish is complicated.
23:19It is challenging.
23:20It shows our skills.
23:22And I think this is exactly what we need to win that apron.
23:26What we have here is a herb custard lamb with rainbow carrots, asparagus, a beautiful cauliflower puree, and a wine demi-glaze.
23:37Love the classiness of this dish.
23:39You are just some classy ladies.
23:42And it shows through.
23:43And my lamb is beautiful rosé.
23:46It looks great.
23:48Should we dig in?
23:49What is the sauce?
23:51Red wine demi-glaze.
23:52Oh, .
23:53What the hell?
23:54This sauce is broken.
23:55Is that what you want the sauce to look like?
23:59No.
24:00No.
24:01Is that what you want the sauce to look like?
24:02No.
24:03Is that what you want the sauce to look like?
24:04No.
24:05That's wrong.
24:34Ladies, this dish has the makings of something quite unique.
24:36Because the hardest thing you've nailed, and that's the lamb.
24:40It's just everything else around it looks better than it tastes.
24:44The onions are delicious.
24:47The carrots and that caramelization as well.
24:50There's so many really, really delicious things.
24:52And then I see that sauce and I'm like, dang.
24:55Yeah, there's a lot of good cookery in this dish.
24:59But a sauce like this is a fundamental aspect of the dish.
25:02Yeah.
25:03It's too bad.
25:04Thank you, ladies.
25:05Good job, ladies.
25:08You're doing what we do, baby.
25:11Next up, Harvey and Luis, please.
25:18We were built for MasterChef.
25:20So this time, we're definitely going to get that apron,
25:22because this dish is 100% Cuban,
25:24and it represents our culinary friendship.
25:26It's cute and cuddly, just like us.
25:28Describe the dish, please.
25:30We made a Cuban picadillo with white rice, tostones,
25:33with a little Cuban salad and Peruvian green sauce.
25:36Wow, this is like the type of food I like to eat.
25:39It looks like somebody's grandma was cooking all day.
25:44Shall we?
25:45Listen, it's simple.
25:46It's charming.
25:47It's rustic.
25:48You've got the seasoning absolutely spot on.
25:49Salsa's vibrant, delicious, everything you want.
25:50But I just need more flavor from the beef.
25:51Your cilantro sauce here, it's pungent.
25:52It's yummy.
25:53Though the tostones itself is absolutely delicious,
25:54a little bit thinner would give us a little bit more crunch.
25:56But I mean, flavor-wise, everything together works really well.
26:00The dish is excellent.
26:01And I think your strategy of bringing really home-style Miami Cuban food,
26:03it's authentic.
26:07And I have never, in my entire life, had a tostone that I've liked.
26:32Until tonight.
26:33Wow!
26:34All right, up next, Azu and Javier.
26:41I'm extremely happy.
26:43I think that the dish looks beautiful.
26:45I think that the flavor of the picadillo, I nailed it.
26:48So I know that we have a second chance.
26:51We can make it.
26:52We are confident.
26:53We're going to get the same price.
26:55So the dish that we made is called chiles enodada,
26:58and it's a poblano pepper.
27:00The dish that we made is called chiles enodada,
27:02and it's a poblano pepper stuffed with picadillo
27:05and walnut sauce.
27:07Pretty much we use it in Mexico to celebrate our independence
27:10from the Spaniards.
27:12So...
27:14Well, I think it looks great.
27:16And I was watching you two work,
27:18and regardless of divorce or separation,
27:20I really saw a mature complicity to your partnership.
27:24And I think that's the formula that we're looking for
27:26in this competition of Dynamic Duo.
27:28So I hope I can taste that in your dish.
27:31Thank you, Chef.
27:32Shall we?
27:43It's good.
27:44It's a very fast-track version of something
27:46that takes a few hours.
27:48And the inside, the filling is delicious.
27:50It's weird, it's wonderful,
27:51and it's exactly like both of you.
27:53Thank you, Chef.
27:54The pepper itself has more bite than I thought it would.
27:57And I like it.
27:58I love that you didn't rinse off that pepper,
28:00and you left that kind of charred.
28:01And I love the pomegranate part.
28:03It needs the tartness.
28:05Overall, I think the flavors are really nice.
28:07Thank you, Chef.
28:08Thank you, Chef.
28:09I think that the walnut sauce is creamy and rich,
28:12but I find the dish a little bit overall sweet.
28:14The right salinity, it would have cut the sweetness,
28:17created greater balance in the dish.
28:19Aside from that, very good.
28:20Thank you, Chef.
28:21Thank you, Chef.
28:23Thank you both.
28:24Good job, guys.
28:25Good job.
28:26Good job.
28:27As a whole, the dish itself treats very well.
28:30And the use of spices, I think it was good.
28:32Yeah.
28:33Yeah.
28:34All right, up next, Adam and Joel.
28:39So, looking at some of the other dishes that were created,
28:42I think we have put such a phenomenal dish on the plate,
28:45the judges can't help but give us an apron.
28:47Please describe your dish.
28:49We made shrimp and grits.
28:51It's shrimp cooked in coffee and Coke sauce,
28:54creamy cheddar grits with a rainbow charred slaw,
28:57and toast points.
28:59I think that the plate looks really nice,
29:01and I feel like this is an elevated shrimp and grits.
29:05The lemon, on the other hand, you know,
29:07it's just kind of clunky,
29:09and I'm hoping that the sauce has all the flavor,
29:12and I really wouldn't need the lemon.
29:14Right.
29:15Sure.
29:16Shall we?
29:26See, I mean, it's lemon, you know?
29:28It's just like in my sauce now.
29:29Yeah, it's kind of useless.
29:33Listen, the shrimps are cooked beautifully.
29:35Thank you, Chef.
29:36Grits, creamy, heavy, everything you need.
29:38Um, but the exciting thing here is what you've done
29:40with the rainbow charred,
29:41because it cuts the richness.
29:42Thanks, Chef.
29:43And it mars beautifully the sweetness of those shrimp.
29:45The sauce is intriguing.
29:46Really intriguing.
29:47I didn't want to like it, but I do,
29:48because of the coffee and the sweetness.
29:50Pretty good job.
29:51Thank you, Chef.
29:52Thank you, Chef.
29:53I'll be honest.
29:54I judged you when you said it.
29:55You were like, Coca-Cola sauce.
29:56I'm like, oh, buddy, here we go.
29:58But this works.
29:59Like, the flavor of the spice that you have in the sauce
30:04cuts through that sweetness.
30:05Glad you like it.
30:07Yeah, there's a lot of things that are really, really good
30:09about this dish.
30:10I mean, like, the shrimp are cooked perfectly.
30:12The sauce has this nice kick to it.
30:14The dish is very, very successful.
30:16Thank you, gents.
30:17Thank you, Chef.
30:19Here, guys.
30:20Take the lemon back.
30:21Next up, please, Jessica and Jesse, make your way down.
30:31I've never had so much butterflies in my stomach in my life.
30:34The only thing in my head looking down at this plate is,
30:36is this lamb cooked medium rare?
30:38Is it perfect?
30:39And we will not know until Gordon and the judges cut into it.
30:42We want this apron so bad, and if it's me that caused us
30:45to not get an apron, I'd be very upset.
30:48As would I.
30:49Please, describe the dish.
30:51We made a Berber spiced whim lollipop with roasted cauliflower
30:55with whipped feta and pickled apples and Fresnos.
30:59This dish represents our first date on a plate.
31:02She said, excuse me, picked up the chop with her hands,
31:05and it was that moment I knew I loved it.
31:08Visually, it looks beautiful.
31:09There's something quite unique about your finesse,
31:12but it's a bold move on a nut like tonight,
31:15slicing those chops individually and cooking them.
31:18You said mid-rare, right?
31:19Yes, that's what we're shooting for.
31:25Resolve, result.
31:32You said mid-rare, right?
31:42Yes, that's what we're shooting for.
31:54Yeah, beautifully done.
32:02Jesse and Jessica, lamb's cooked beautifully,
32:03and it's got that really nice, vibrant flavor of those spices.
32:14Feta's a little bit liquid,
32:16but I love the quick pickling of the apple
32:18and the Fresno chilies.
32:19It gives that line sour, tart, heat, everything you want.
32:22Well done.
32:24The lamb itself is really beautifully cooked.
32:26Love the way that the feta goes through with the lamb.
32:29One of the surprise notes for me was the apple.
32:32Yes, yes.
32:33It's still sweet and tart,
32:35and because of that, it makes the whole plate come together.
32:39I do feel like if you would have had one more
32:41of something else refreshing with that apple,
32:43definitely would have come through even more.
32:46For me, I think that the seasoning is aggressive,
32:49but the dish is excellent, and I love the kind of, like,
32:52playing in the Greek world of food.
32:54Good job.
32:56Thank you so much.
32:57Thank you both.
32:58There we go.
33:03Yeah, just need something fresh on there.
33:05Yeah.
33:07Okay, the final dish was cooked by Spencer and McKenna.
33:12We have a second chance at redemption.
33:14We're gonna get an apron.
33:15Yeah, it's such a special dish for us
33:17because when Spencer and I started dating,
33:19he made steak for me all the time,
33:21and so now making it for the judges is just so exciting.
33:24It's like a little glimpse of what our kitchen looks like at home.
33:27We made a New York strip steak with a cognac peppercorn sauce,
33:32sauteed spinach, and twice baked potatoes.
33:36Visually, I am always concerned when you present a New York strip
33:40and the back strip has got exposed fat.
33:42You don't wanna navigate your way around that.
33:44That's your job to make sure that it's not on there by the time we come to eat it.
33:48Okay.
33:49Shall we try?
33:50All right.
34:03First off, great sear on the steak.
34:05My steak is cooked medium rare.
34:07Sauce delicious.
34:08Needs a touch more body.
34:09Okay.
34:10Just another 90 seconds reduce.
34:11Okay.
34:12Spinach seasoned beautifully.
34:13I just don't get the potatoes.
34:14It needs more flavor.
34:15Call me crazy, but I like the potatoes.
34:17They're cute.
34:18They are definitely...
34:19I was gonna say, the potatoes are the best thing ever played.
34:22Are we eating the same potatoes?
34:24I mean, they're definitely different looking,
34:27but the texture in the inside is really nice.
34:30The sauce, you know, we talk about like nappe,
34:32which means to coat the back,
34:34and here you're just a little thin.
34:36You reduce it, or even added a little bit of butter
34:38to really kind of finish that out.
34:40I think it would have been nice.
34:42So for me, this is a bit of a technical error
34:45putting the peppercorns in the sauce like that.
34:47The flavor turns your whole palate white,
34:49and you can no longer eat anything else.
34:51But listen, a little bit more reduction on the sauce.
34:54Steak's great.
34:55You're gonna give me the potato recipe later.
34:57It's a good job, guys.
35:06I need it with the potatoes.
35:07No, don't get those things.
35:09It's weird.
35:10It's a bacon.
35:14I think we're too good enough to get one.
35:16I don't know.
35:17I don't know.
35:18Wow.
35:19Eight extraordinary second chance dishes
35:22from eight talented duos.
35:25We've got ourselves an extremely tough decision.
35:28Please, all of you, make your way down to the front,
35:31and give us a very, very valuable moment.
35:34Please.
35:37Good job, everyone.
35:39This just sounded awesome.
35:40Good job.
35:41Stress.
35:45I love you.
35:46Outstanding dishes.
35:47I think that they took that second chance,
35:49and they ran with it.
35:50Mm-hmm.
35:51Tonight, they were really working together,
35:52and it really showed them the dishes.
35:54It's a hard decision.
35:55Yeah.
35:56It's so tough.
35:57Proud of you.
35:58I love you.
35:59I love you.
36:00This is brutal.
36:01Are we in agreement?
36:02Yes.
36:03Yeah.
36:04Yeah.
36:05Yeah.
36:06Tonight, you were all handed a second chance in this incredible competition.
36:22Now, unfortunately for us tonight, there's just four sets of aprons to give out.
36:29The first duo earning their aprons.
36:33This dish really did wow all three judges.
36:38Congratulations.
36:39Goes to...
36:44Asu and Javier.
36:46And happy year.
36:47Yay!
36:48Yay!
36:53Yay!
36:54Yay!
36:55You excited?
36:56No.
36:57No?
36:58No.
36:59Here you are.
37:00Thank you so much.
37:01Oh, my God!
37:02We're back!
37:03Congratulations.
37:04Please, make your way up to the balcony.
37:05Well done.
37:06Thank you so much.
37:07Yay!
37:08I'm crazy happy.
37:12It's just like, I feel like my heart is gonna explode.
37:15I'm really concerned because I think you're gonna fall down in any moment, no?
37:18For Javier, it's harder to express his emotions and his feelings.
37:21But for me, I don't care.
37:23I'm like, ah!
37:25Oh, my God.
37:26I need a mezcal right now.
37:31The next duo who we think deserves these white aprons tonight is...
37:38Adam and Joel.
37:40Oh, my God!
37:41Oh, my God!
37:47Oh, Chuck.
37:48Oh, shrimp and grease!
37:50Wow.
37:53Well done.
37:55Excellent.
37:56Congratulations.
37:57Thank you so much.
37:58You may go to the balcony.
37:59Awesome.
38:02My head's spinning a little bit.
38:04I didn't expect that.
38:06Being here with this apron now, doing it with my brother, is amazing.
38:10We're here to win this.
38:11Absolutely.
38:14Okay, the next pair to earn white aprons tonight is...
38:21Darcy and Courtney.
38:29Lala, put them on.
38:31This is a lot nicer than scrubs.
38:34Way nicer than scrubs.
38:35Seriously.
38:36Oh, God.
38:38Congratulations.
38:39Please go to the balcony.
38:40Thank you so much!
38:42Woo!
38:49Five duos remain.
38:54The duo who have earned the final white aprons...
38:58is...
39:00Jessica and Jessi...
39:05Yes!
39:05Yes!
39:06Yes!
39:07Wow!
39:08Wow!
39:09Wow!
39:10Wow!
39:11Wow!
39:12Thank you so much!
39:13Oh, my God!
39:14Oh, my God!
39:15Oh, my God!
39:16Oh, my God!
39:17Oh, sorry.
39:18Congratulations.
39:20Well done.
39:21Oh, my God.
39:22Oh, my goodness me.
39:22Oh, my God.
39:23Oh, my God.
39:23Oh, thank you so much.
39:25Congratulations.
39:26Great job.
39:27Well done.
39:28Oh, my God.
39:28Well done.
39:29Well done.
39:29Well done.
39:30Make your way up to the balcony.
39:31Well done.
39:32Woo!
39:33Woo!
39:34We got an apron.
39:35Ah!
39:35We got an apron.
39:36Ah!
39:39This season's about duos, and we're here to show everybody that we work seamlessly together,
39:43and every dish that we put out is going to be amazing.
39:45Together, we're stronger.
39:46Absolutely.
39:47And that's why we're going to be the team to beat.
39:48Absolutely.
39:49Wow.
39:50All of you.
39:51Exceptional job tonight.
39:52The problem is everyone brought their A game.
39:56We all hope it's not the end of your culinary journey.
40:00The very best of luck.
40:01Good night.
40:02Thank you so much.
40:05Woo!
40:06There's some really, really talented chefs this season.
40:10Yeah.
40:11And we want one of them.
40:13Want one of them?
40:14Not getting our apron is definitely a heartbreaker for us, but we're definitely looking forward
40:21to getting back to the firehouse.
40:22We've missed those guys and girls, and we're ready to get the beatdown that we're going
40:27to get for losing this competition.
40:29Them knowing that we lost twice, they're going to be like, we're ordering out, which will
40:33be nice for us.
40:34Yeah.
40:35We'll get a break.
40:37What a night.
40:38We have, ladies and gentlemen, our top 12.
40:43Come on.
40:44Woo!
40:45Woo!
40:46Woo!
40:47Yeah!
40:48I wish I had my stethoscope.
40:49I'd be like, woo!
40:50I know.
40:51I would literally whip it around in my head right now and be like, I don't need you anymore,
40:54sucker.
40:55Just got away at apron on MasterChef.
40:56They're going to have to replace us in the yard.
41:00Well done.
41:01I hope you all have a chance to celebrate tonight, because I promise you one thing, it
41:07takes a lot to get invited to this extraordinary party.
41:12Good night.
41:13Woo!
41:14Woo!
41:15Woo!
41:16Woo!
41:17Woo!
41:18Woo!
41:19Woo!
41:20Woo!