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00:00Previously on Worst Cooks in America.
00:03Welcome to the Italian Renaissance.
00:05I've never done this.
00:06This is how we're going to work together on our challenge.
00:08Yes, chef.
00:09Woo!
00:10Anne and I will teach you how to make pork Milanese.
00:14Ah, I hate this part.
00:15Taking the stem off.
00:16Bill on aisle one.
00:18We are making pasta from scratch.
00:20This doesn't look right to me.
00:21What was the weight of the eggs?
00:23I didn't wait.
00:24Forgot to put the pears in the ravioli.
00:26Horshot.
00:27Oh, wow.
00:28Chris.
00:29These professional performers are used to getting rave reviews.
00:34Amazing rave.
00:37But when it comes to cooking, they get zero stars.
00:40Look, look, look.
00:41Their talents deserve a standing ovation.
00:43I'm plated.
00:44Though their food will have you running for the exit.
00:46Are you microwaving a lobster?
00:48Oh, my God.
00:50And it's up to Chef Anne Burrell.
00:52Don't scare me, okay?
00:53I was just standing here.
00:54And Boot Camp's newest star, Gabe Bertaccino.
00:57You have to go.
00:58To take these misguided maestros from, oh, no.
01:02Oh, my God.
01:03It's so gross.
01:04It's so gross.
01:05To rubble.
01:07How you going?
01:08I'm a chef.
01:09And one singular sensation will dance away with $25,000 on Worst Cooks in America.
01:16Whoa.
01:17This is nuts.
01:18Talented and terrible.
01:19Oh, my God.
01:20Oh, my God.
01:21Oh, my God.
01:22Yes.
01:23Chef Gabe and Chef Anne, they got all the glitz and glam on.
01:28I'm feeling this vibe.
01:29It's good.
01:30Good morning, recruits.
01:31I hope you're ready for some Saturday bite fever.
01:35I'll nibble on you, honey.
01:36Unfortunately, during soundcheck, our culinary playlist got jumbled up.
01:45So, to get our playlist back in order, we're going to play Dish Sink Battle.
01:52We're so creative.
01:53Teams will have 10 minutes to taste and identify international ingredients and pair them with
02:01their correct music genre.
02:03But in order for you to transport the correct ingredients, you will have to use these DJ booths.
02:11The first team to correctly match all the ingredients to the correct playlist wins.
02:17The winning team will get an advantage for the skilled rail cook.
02:21Let the Dish Sink Battle begin.
02:28Let's win one, yeah?
02:30What is that?
02:31I don't know.
02:32Look at this.
02:33This?
02:34Okay.
02:35This team's country, right?
02:36This challenge is all about knowing what's in your mouth.
02:37Let's go, you guys!
02:38We have to taste ingredients.
02:39Pot, what is this?
02:40That looks like feta.
02:41Is that sweet potato?
02:42I think this is definitely Indian.
02:43Then transport them on this DJ moving thing to a playlist box.
02:50Ooh, ooh, cilantro, cilantro.
02:52There's a lot of ingredients here.
02:54I have never used a majority of these.
02:56It's definitely cilantro.
02:57Taste it.
02:58I'm from San Diego.
02:59But one thing I do know, that's cilantro right there.
03:01I know me some cilantro.
03:03But lettuce.
03:04Letten, lettuce.
03:05This team's country, right?
03:06With sweet potato?
03:07I know country.
03:08I've seen my grandmother make country food all the time.
03:11Pecans, sweet potatoes, black-eyed peas, grits.
03:14That is okra.
03:15And slimy okra.
03:16And slimy okra.
03:17No.
03:18It's good for you, but it's, it's slimy-eyed.
03:21What is that?
03:22Oh, I don't know.
03:23What was that?
03:24Tasting this black liquid, it's disgusting.
03:27It's salty.
03:28It's so strong.
03:29It's disgusting.
03:30Ugh.
03:31I don't know what it is, but I think maybe fish sauce?
03:34Let's go, Kyle.
03:35Let's go shopping a bit.
03:36Why are you bouncing as you're walking?
03:39Is this new?
03:40Is this new?
03:41This is Korean.
03:42Should I put Korean over here?
03:44The Rockin' Red stars do pretty well with country, K-pop, and Latin.
03:49One in the jar?
03:50What is this cheese?
03:51It seems that flamenco and Bollywood are throwing them for a loop.
03:56This is pecorino.
03:57This is flamenco.
03:58Where do you think this red peppery goes?
04:00I think that's flamenco too, no?
04:01Flamenco?
04:02What do you think can be flamenco?
04:03I think this is...
04:04Alright, because I'm thinking flamenco was the bird.
04:06And I'm like, how are you eating bird?
04:10You need another thing for Bollywood.
04:13What is that?
04:14Cilantro tastes like soap.
04:16It's just nasty.
04:18There was no nasty box.
04:20But it's in every Indian dish.
04:22So I knew that that one was Bollywood.
04:26I don't know if that's over there, but this is definitely Indian.
04:28Cheese?
04:29That's paneer.
04:30That's paneer cheese.
04:31Tomatillos?
04:32Tomatillos.
04:33Tomatillos.
04:34I feel like we're in a flow now.
04:36Do we have five in each?
04:37Chap, Chap.
04:38Chap, Chap.
04:39Starting over here on K-pop.
04:45Country, karate.
04:47Latin, complete.
04:49K-pop is complete.
04:52Country is complete.
04:54Alright, here we go.
04:55Let's continue.
04:56This is Bollywood.
04:57Where you at though?
04:58Where you at though?
04:59Where you at though?
05:00Come on, you guys.
05:01Pay some stuff.
05:02Make a decision.
05:03Let's go.
05:04Don't play with me now.
05:05There's some switches to do.
05:07Is that cute?
05:08Ew, what the hell is that?
05:10This is ginger though.
05:11Wait.
05:13Poblano peppers.
05:14We gotta go.
05:15They're Marie.
05:16Bollywood, Indian, Indian, Indian.
05:18Oh my God.
05:19I don't know.
05:20Think about Indian flavors, Spanish flavors.
05:22It's not soy sauce.
05:23This is the one thing.
05:24We don't know what it is.
05:25What are you looking for?
05:26Make a decision.
05:27I don't know what that is.
05:28Chef check.
05:29Flamenco.
05:30Correct.
05:31So, Bollywood.
05:32Yeah.
05:33We won.
05:34In your face, blue tape.
05:35But not your beautiful face, Chef Kate.
05:36Rockin' red stars.
05:38Woo!
05:39Yes.
05:40You guys really know how to rock your way to victory.
05:55It's now time for the skill drill cook.
05:58Anne and I would like for you to make international appetizers using the ingredients that you just
06:04tasted.
06:05And we are taking the training wheels off.
06:08I don't get it.
06:09What?
06:10There is no demo for this skill drill cook.
06:14I can't be left on my own in the kitchen.
06:16I'm a baby.
06:17Mama.
06:18Rockin' red stars.
06:19Because you won the skill drill game, you get to pick which playlist you would like to
06:25cook from.
06:26And you get to pick a member of the blue team that you want to cook against.
06:30You mean like one of us versus one of us?
06:32Yeah.
06:33So, I'm gonna start with Matthew.
06:34I would like to do flamenco against Julia.
06:37Mickey.
06:38Bollywood.
06:39Against he.
06:40Curry.
06:41I'm doing Latin against Todd.
06:42Glowzow.
06:43I will be doing country against Kyle.
06:46That's rough.
06:47Nick.
06:48I'm doing K-pop against precious.
06:50What the?
06:51I'm sorry.
06:52What the heck?
06:53I thought we was friends.
06:54I have never cooked anything Korean.
06:55I don't know where to begin with this.
06:57You got 25 minutes to make an appetizer from ingredients you got in your box.
07:02All right.
07:03The music starts now.
07:04Let's go.
07:05Whoa.
07:06It's a really fast cook today, guys.
07:07Yeah.
07:08I need to see some hustle.
07:09I'm going to use this.
07:10This.
07:11I love Mickey.
07:12You know, I'll figure it out.
07:13But we have to do Bollywood.
07:15The hardest one.
07:16I want to like cook this.
07:17Should I put oil on it?
07:18It just needs to heat up, right?
07:19Okay, got it.
07:20I was going to do cheese on the bread.
07:21Okay.
07:22All right.
07:23And then do a spinach and mango.
07:24Oh, gosh.
07:25Magda spinach.
07:26What's going on here?
07:27Do I cut a mango the same as an avocado?
07:28No.
07:29There is a giant pit there.
07:30You cut around the pit.
07:31Oh, gosh.
07:32Oh, gosh.
07:33Magda spinach.
07:34What's going on here?
07:35Do I cut a mango the same as an avocado?
07:36No.
07:37There is a giant pit there.
07:38You cut around the pit.
07:39Oh, gosh.
07:40Oh, gosh.
07:41Oh, gosh.
07:42Oh, gosh.
07:43You cut around the pit.
07:46Right.
07:47Like an avocado.
07:48Pump.
07:49Pump.
07:50Maybe I just...
07:51Where art thou, Gabe?
07:52Can I go down?
07:53I need thy help.
07:57You see the pit right here?
07:58Yeah, yeah, yeah.
07:59Then you go around it.
08:00My knight in shining armor.
08:01You want to do like a mango chutney kind of thing?
08:03Yeah, yeah.
08:04Like a...
08:05Okay, that's kind of cool.
08:06Okay, okay.
08:07You can do this.
08:08Have confidence.
08:09Why don't you take the mango, you mix it up with maybe some heat.
08:11Okay.
08:12You know, some peppers of sorts.
08:13Okay.
08:14Some lime juice maybe.
08:15Lime juice.
08:16Just to give some brightness.
08:17Got it.
08:18And I cook the mangoes?
08:19No, you don't.
08:20This is wrong.
08:21Oh, thank you.
08:22Okay, beautiful.
08:23I have the K-pop box.
08:24I don't have too much experience.
08:25The only thing I have is tofu.
08:27I've made tofu before.
08:28I definitely have an idea of how to cook it, but I'm not feeling super confident without
08:32a recipe.
08:33A little bit of fish sauce in here.
08:35I'm making K-pop and lock noodles with tofu and also some cabbage.
08:39I'm mostly going to be using the goju tang for flavor.
08:42Ooh, that is strong stuff.
08:43Hopefully, I don't add too much so it's not too strong.
08:46Is that how we cut garlic?
08:47When Chef Ann pops up behind you, it's always a little scary because you know you're probably
08:50doing something wrong.
08:51What do I do to it?
08:52Cut.
08:53Smash it.
08:54Come on.
08:55Like you mean it, Nick.
08:56Do you want to win this?
08:57Do you want to win this?
08:58It's really starting to feel like a boot camp at this point.
09:01Do you want to win this?
09:02All right.
09:03A little better, but keep your eye on this.
09:04Yep.
09:05It's cooking.
09:06Oh, it's cooking.
09:07Fine.
09:08Thanks for asking me.
09:09You're welcome.
09:10I've made an appetizer before, but it's never been Latin, and it's never been cooked.
09:12I hate jalapenos, so I'm hoping that that's going to be good.
09:16I'm going to be making guacamole with a tostado, chorizo, and creme fraiche.
09:20I want the chorizo to give it a nice crunch on top.
09:23I'm really concerned, though.
09:25I'm going to tell you, because Kari is a beast.
09:28He's a beast.
09:29Worry about yourself.
09:30It's you and I.
09:31Let's do this.
09:32No.
09:33Kari, what are you doing?
09:34I'm making guacamole with fresh chips.
09:37What's the perfect appetizer when you go eat Latin food?
09:40Guacamole.
09:41We don't got chips.
09:42I'm like, I got to make my own chips.
09:44You need to deep fry them.
09:45Oh, I have to be deep fried?
09:46Okay.
09:47I never made chips a day in my life.
09:48They're going to be good, hopefully.
09:49I don't know how fast these go.
09:51I start working on the guacamole.
09:52What do people put in guacamole?
09:54You've eaten guacamole before, right?
09:56No.
09:57Never.
09:58I don't like guacamole.
09:59I don't like avocados.
10:00I don't know.
10:01Y'all probably looking at me right at this point and like, Kari, you claim you don't eat
10:04so much damn things.
10:06You've never eaten guacamole before?
10:08I don't like Spanish food.
10:10Don't judge me.
10:11This is Mexican.
10:12Oh.
10:13I don't like Mexican food.
10:14Be who you are.
10:15I'm going to be who I am and eat what I eat.
10:18Okay?
10:19Remember what we said about being a negative Nelly?
10:21Okay.
10:22I love Mexican food.
10:23I'm going to do whatever it takes for me to get into that finale.
10:26I don't know how it's supposed to taste, but it tastes good.
10:29You guys have 18 minutes.
10:31Let's go.
10:32Okay, I need a fork so it won't be so lumpy.
10:34I'm making grits.
10:35Grits is my favorite.
10:36I eat grits every single day.
10:38What are you going to put on your grits?
10:40Butter and salt.
10:41Grits.
10:42Shrimp.
10:43As an appetizer, perfect.
10:44Lozelle, make sure that those grits taste delicious.
10:47There's no way I'm going to lose this I know grits.
10:50Really flavorful.
10:51Yes, Chef.
10:52On top of that, I'm so thankful that I picked Kyle.
10:54He don't know what he's doing.
10:56I don't know what any of this is and I have to, I really don't.
10:58This Yankee about to get fried.
11:00What's the vision here, Kyle?
11:01I've never had any of this before.
11:03I don't know what this is.
11:04That's a sweet potato right there.
11:06I am terrified of having the country basket.
11:08Do I mash a sweet potato?
11:10I'm having a bit of a spiral.
11:12I don't know if I mash a sweet potato.
11:14Kyle, did you try to rice raw potato?
11:17I don't know.
11:19Are we going back to like...
11:20Stop it. Stop it.
11:21Do I do this?
11:22I just don't know what grits go in.
11:24Grits.
11:25Grits is like a polenta.
11:26Oh, okay.
11:27I'm sorry.
11:28That doesn't mean anything to you.
11:29Put a little bit of butter in there.
11:30Can I boil it with the potato?
11:31No.
11:32This playlist is throwing me for a loop.
11:34The record has hit pause.
11:36I'm lost.
11:37I am not country.
11:38Glozell knew what she was doing.
11:40I don't know.
11:41Country Kyle needs to go back to the city and have a martini.
11:44I can't handle this kind of stress.
11:4715 minutes!
11:49Kyle, you got a sweet potato.
11:52What else you got on there?
11:53I have black beans, grits, pecans, and shrimp.
11:58I could do shrimp.
11:59Shrimp and grits?
12:00Yes, shrimp and grits.
12:01Yeah, but I just don't know how to make grits.
12:03Thank goodness Chef Gabe comes down and talks me through grits.
12:06Half of these should be enough, okay?
12:08Okay, okay.
12:09The grits are very neutral.
12:10There isn't much flavor to it.
12:11Okay.
12:12It comes from, like, basically butter.
12:13Do you have any cheese of sorts here?
12:15Oh, look at that.
12:16You got white cheddar.
12:17Here you go.
12:18All right.
12:19Getting country, guys.
12:20Yeah.
12:21Country Kyle has this under control.
12:23Don't you worry, Chef Gabe.
12:25Almost last time you went country, Kyle.
12:27I've never even camped.
12:29I picked the flamenco box, and I'm really excited because last summer I did a show where I took some flamenco classes.
12:36I feel like in 25 minutes I can't really, like, cook anything, so I'll come up with something not that labor intensive, which is tapas and charcuterie.
12:45I'll just make it look pretty.
12:46That's what I would do for my friends if they came over.
12:49I don't know how to cook.
12:50That's why I got on this show.
12:51Um, how do you feel about these onions?
12:53They're looking burnt.
12:54Yeah.
12:55I'm going to turn down the heat.
12:56Um, no.
12:57Those onions.
12:58Are they done?
12:59Are burnt.
13:00They're burnt.
13:01They're more than done.
13:02They're not going to go in my dish.
13:03They're using to flake with the oil.
13:04They're going to taste burnt.
13:05I don't have time to restart at this point, so I'm just picking out the most burnt pieces.
13:09She won't notice.
13:10I'm making a spice mix to coat the cheese in and then fry these in there.
13:15That's a lot.
13:16I end up with the Bollywood playlist, and who doesn't like fried cheese?
13:21Too much?
13:22Have you tasted that?
13:23No.
13:26Oh.
13:27It doesn't taste good.
13:29It just tastes like a lot of spice, like dry.
13:32It's very salty.
13:33Yeah, so what do you think now?
13:40I'm not quite sure what she wants me to do.
13:44Could I add flour to this?
13:46No.
13:47No.
13:48Well, I mean, sure, but do you think maybe that's too much on this?
13:51Maybe that's too much on there?
13:52Okay, yeah.
13:53How about edit the amount of stuff you're putting on there?
13:55That's the way to do it, yeah.
13:56Like, tap it, shake it.
13:58Make it pretty.
13:59You know, like, really flavorful.
14:01I think I got it.
14:02I've never done, um, flamenco style before, but I've played flamenco music.
14:07So the plan is to make a nice pasta appetizer with federo noodles, some chorizo, some ham, with some grated manchego cheese.
14:15It's gonna be a really rich dish.
14:17I feel like I've got this one.
14:19Julia, Julia, Julia, what are you making?
14:22I'm making a pasta appetizer.
14:24A pasta appetizer?
14:25Yes, uh-huh.
14:26Yeah, the famous pasta of Spain.
14:28Of Spain, yes, exactly.
14:30I don't know what it, what is that?
14:33Chef Gabe is questioning my pasta right now.
14:36Go, go with it.
14:37You, you might need to do some more traveling, Chef Gabe.
14:40That doesn't look very flamenco, Julia.
14:43Yeah, I've been, so I've been told.
14:44Uh, Precious, what are you doing?
14:46I'm making some lettuce, er, wraps.
14:48With the napa cabbage?
14:49With shrimp.
14:50So I like that, just remember, I want it, like, it needs to have flavor.
14:54Yeah, K-pop food, all I'm thinking in my head is Korean barbecue, but I feel like we do not have any of those ingredients here right now.
15:00Gojuchang is on the shrimp.
15:02Okay, that's cool.
15:03And then I'm putting green onion on top.
15:05Alright.
15:06Maybe you put both the top of the green onions and then the onions yourself.
15:09So I'm gonna use the cabbage and some shrimp, back to the shrimp, and the ginger, and just, you know, and the gojuchang.
15:16I don't even know what that is, but I'm gonna throw it in there.
15:18Two minutes each side.
15:19Alright.
15:20Three minutes.
15:27Does this look like a Bollywood plate to anybody?
15:29Give it a stir.
15:30Alright, I guess we're going with this one.
15:32This one can see.
15:34Ten, nine, eight, seven, six, five, four, three, two, one.
15:44That's it ends up.
15:46You're done.
15:47We got it!
15:48Woo!
15:49Let's go taste them.
15:50Let's go.
15:51Matthew and Julia, you are up first.
15:55Matthew, what did you make?
15:57By flaming flamenco tapas.
16:00The cheese is, I see a little tapas situation.
16:04You know, I like the idea of the chorizo with the onions.
16:07But your chorizo is extraordinarily salty.
16:10And you sauteed them in burnt onions.
16:13Julia.
16:14I'm serving you today a triple step flamenco pasta.
16:17You know, manchego cheese is nice.
16:19I just want more of it.
16:20A little bit of acid would have been nice.
16:23But I think the chorizo is cooked nicely.
16:25I feel like there was a lot more effort put into this one.
16:29Yep.
16:30So I think this is easily the clear winner.
16:31Yep.
16:32I finally did something right.
16:33Up top.
16:34Kari and Todd.
16:36Kari, what did you make?
16:38Kari's custom chips and dip.
16:40You got a lot of the ingredients that are in guacamole in here.
16:45I would like some garlic in there.
16:47I put garlic as well.
16:48I lied.
16:49And I said I did.
16:50No, and I didn't.
16:51I am impressed that you fried the chips yourself.
16:54The texture is perfect.
16:56All right, Todd.
16:57That's Todd's ticklish tostada.
16:59So I put a little tickle of jalapeno inside of my guacamole.
17:03The consistency, it's really nice, but it's missing salt.
17:06It needs more acid, more lime juice.
17:09I actually like the idea that you use the chorizo.
17:11I just wish that this was a chorizo taco with a little guac on top.
17:16If I just look at guac guac, I think Kari's was more balanced.
17:20So I think this one here goes to the red team.
17:23I'm sorry, Blue.
17:24Next up, we have Glozell and Kyle.
17:27Kyle, tell me what you made.
17:30It's called Kyle's Classic Country.
17:32Ain't nothing classic by Kyle and country.
17:36I think you can taste the cheddar cheese in the grits, which is really nice.
17:42The shrimp are under-seasoned.
17:44But the grits are a nice texture.
17:46Good job.
17:47All right, so what is this?
17:49What is this?
17:50Let me get out my glasses to see it.
17:52Wait till it tasted.
17:53That's where, you know.
17:55I like the addition of corn.
17:57It's a good textural addition.
17:59Your grits, to me, feel undercooked.
18:03What?
18:04The seasoning is starting to be okay, but it needed more.
18:09I feel like there's a lot of missed opportunities for flavor.
18:13Yes.
18:14So I think this goes to the blue team.
18:16Yep.
18:17There's no way Yankee Doodle made better grits than I did.
18:21Up next, Nick and Precious.
18:23Nick, tell us what you made.
18:25I made Nick's K-Pop and Loc noodles with some tofu.
18:29I feel like I want more stuff in the noodles.
18:32The noodles are basically tasteless.
18:35I like the idea of the dish.
18:37It just needs something.
18:38Precious, what do you have?
18:39Maybe this is Precious's rockin', rollin', K-poppin' shrimp cabbage boats.
18:44Are the shrimp cooked?
18:46Yeah.
18:47Yeah.
18:48Okay.
18:49Oh, no.
18:50Very, very gently.
18:52They need a little harder sear.
18:54My worst nightmare is that I think Chef Gabe some underdone shrimp meat is a stick,
18:59and now I gotta pay the hospital bill.
19:01I don't have it.
19:02Wait till I get to $25,000, then I'll pay it.
19:04This is bad.
19:07The shrimp needed a couple more minutes in the pan.
19:09Okay.
19:10But they're cooked.
19:11I'm gonna take the wrap and kind of dip it in there.
19:13You know, definitely this carries a lot of the flavor.
19:16I can see the K-pop idea here.
19:18I think the idea that you were going for was very creative.
19:21Yeah.
19:22And I definitely think that you achieved more flavor than Nick.
19:27Yeah.
19:28So I would say this one goes to the blue team.
19:31Alright, next up, we have Nikki versus Bean.
19:35Bean, why don't we start with you?
19:37What do you have?
19:38So these are Bean's Bollywood Bites.
19:43It's a little spicy.
19:45That's a little spicy.
19:46How do you cook your spinach?
19:48On the stove.
19:49Well, thank you.
19:50Yep.
19:51It's very colorful.
19:52Very pretty to look at.
19:53I get the flavor combination of sweet and spicy.
19:57I wish the naan would be toasted more, right?
20:00So that I get that crunch.
20:01This is interesting.
20:02And original.
20:03Very original.
20:05Hey.
20:06Mickey.
20:07Mickey, what do we got?
20:08This is Mickey's mango paneer.
20:09It's really pretty and very nicely plated.
20:11The mango tastes pretty good.
20:12It's just me seeing one element, whether that's a sauce or a garnish on top.
20:17It just needs to kind of come together.
20:19For what's on the plate right now, I feel like I would go with Bloom.
20:23Bean, you won Bollywood for the blue team.
20:26We have just taken a quick little world tour on our dish sink battle today.
20:34Yep.
20:35But how about we settle in one place for our main dish cook?
20:40We are ready to say ole because today we are teaching you how to make a paella.
20:46Oh, gosh.
20:47So come on over to our office.
20:48Let's go.
20:49Chef Gabe and I are each going to show you how to make a paella, which is a classic Spanish
20:59rice dish.
21:00The flavors in paella can vary a lot depending on where you are in Spain.
21:06Mine is Spanish chorizo, rabbit, calamari, and shrimp.
21:11Ooh.
21:12That's a lot of different things in one dish.
21:14We are going with chicken thighs, lamb sausage, chorizo, and clams.
21:20Paella.
21:21I think of pie.
21:223.14 and then like I just start thinking all these numbers.
21:25Are they going to give us the formula?
21:27Everything happens in one pan because you want to save the amazing juices of all the proteins
21:33that you are cooking.
21:34Wow.
21:35So we're going to start with the chorizo and we're going to start with a cold pan because
21:37the fat is going to render.
21:39So the fat melts out.
21:41You have two different chorizos there.
21:43Can you explain them?
21:44Mine is a dry Spanish chorizo.
21:47Mine is fresh.
21:48It's softer.
21:49It has more fat.
21:50That one's, you know, definitely leaner, okay?
21:52So now I'm taking my chorizo out.
21:55Then I am going to cook my calamari in that chorizo fat.
22:00Oh my gosh.
22:01Calamari?
22:02I'm putting my lamb sausage in here.
22:06There is a lot of paprika, a lot of warm spices.
22:08I like also my paella to have different textures in the lamb sausage.
22:12It's cut in bigger pieces.
22:13Now I'm going to take my calamari out.
22:16Look how fast that is.
22:17Really fast.
22:18Yup.
22:19Now my third protein, chicken thigh.
22:21I'm actually using all this fat for the sear.
22:23So rabbit is going to behave the same way chicken does.
22:27It's a very lean meat.
22:29It cooks pretty fast.
22:30I want to sear the rabbit.
22:33I am dumbfounded.
22:34I am confused.
22:35Three proteins.
22:36And all the proteins cook different at different times.
22:39I don't understand what's going on.
22:40So my proteins are done.
22:42And I'm going to start with my sofrito.
22:44So sofrito, it's an Italian word.
22:46It's basically the base.
22:47My version of sofrito, it's onions, leeks, bell pepper.
22:51I like to do a little paste made of garlic.
22:54Parsley and almonds that I'm just going to pulse together.
22:58And some tomatoes.
23:00My version of sofrito is red bell pepper, onion, tomato, smoked paprika, and garlic.
23:07Give it like one to two minutes to cook down.
23:11Now we are going to have to add stock, but we want hot stock.
23:16If we add cold stock to this, what happens?
23:19Slow it down.
23:20It takes the temperature down, and then you might be a little undercooked.
23:24So we bring it to a boil.
23:26We are both using chicken stock, and I'm going to add some saffron.
23:29Ooh.
23:30Bougie.
23:31What does it taste like?
23:32It's very floral.
23:33It needs to steep.
23:34Then the flavor will really come out, as well as the color.
23:37Now, my sofrito.
23:38It's really like a paste.
23:39Right?
23:40I'm going to add about a half a cup of wine.
23:42I'll take some, too.
23:43White wine brings a bright acidity.
23:45To all of this.
23:46Then I'm going to add my chorizo back in here.
23:49Yup.
23:50And my rabbit.
23:51Then I'm going to do chorizo as well.
23:53Lamb sausage.
23:54Chicken.
23:55Then we're going to add our rice.
23:56Stir it.
23:57Really get incorporated with everything else.
24:00Two cups of hot stock.
24:02This is going to go for like 16 to 18 minutes.
24:05And so the last thing I'm doing, I'm finishing up my paella.
24:09I'm going to add my shrimp.
24:10That's part of the beauty of paella, this presentation.
24:13You're going to present this dish in the same pan that you're cooking in.
24:17Oh, okay.
24:18Oh!
24:19I'm going to mess this up good.
24:20Look at it.
24:21Shrimp is cooking.
24:22Add some peas.
24:23My calamari chives.
24:24And there we go.
24:25I'm putting these clams in the steam and the heat.
24:28It's making them open.
24:29Olives.
24:30Bit of parsley.
24:31All right, guys.
24:32We're going to do a little tasting, okay?
24:33Good.
24:34Lots of flavor.
24:35Very rich.
24:36Tastes amazing.
24:37All right, recruits.
24:38You have 60 minutes to make a paella.
24:42With your three proteins of choice.
24:45And your time starts right now.
24:47Andale.
24:48No, no, that's something I want.
24:50Later.
24:51All right, go.
24:52Yeah.
24:53Let's take some flamenco classes here.
24:55Andale.
24:56Cutting the sausage.
24:58Bigger pieces.
24:59Yeah, that's okay.
25:00You could, yeah.
25:01Okay.
25:02Much better, right?
25:03Just like Mama taught me.
25:04Who's Mama?
25:05I don't know.
25:06I am Mama Todd.
25:07Him.
25:08I'm going to do sausage, chorizo, little clams.
25:13We're doing a rabbit leg.
25:15That's good.
25:16That's good.
25:17That's really good.
25:18Okay.
25:19Maybe like a magician, I'll pull a perfect meal out of the hat.
25:20Just don't know if I've ever cut a rabbit leg before, so here we go.
25:23Call me Todd.
25:24Nope, that's a clown.
25:26That's a clown, not a magician.
25:28All right.
25:29No one ever called me a butcher.
25:30What have they called you?
25:31Iconic, royal.
25:34I don't know, Todd.
25:35What do you think?
25:36But never a butcher.
25:38Okay, right now I have fresh chorizo, a rabbit leg, and calamari.
25:43I've never cooked rabbit before.
25:45Thinking of eating a rabbit makes me sad.
25:47They're so cute and little.
25:49This is a little bit overwhelming.
25:52First priority, get those proteins cooked.
25:55I feel like I'm afraid of serving raw meat, though, because I've done that before.
25:59My one goal, cook the meat.
26:02I can't believe we're doing this in an hour.
26:0445 minutes left!
26:06Todd, what protein you got?
26:08A pork tenderloin, chorizo, and some scallops and mussels.
26:12We've got to make sure that we get that chorizo in there, because you've got to render that fat so that you can use it for everything else.
26:18Wait a minute.
26:19Todd.
26:20Yes, sir.
26:21Let's start not to bar things, please.
26:22But the hardest part about this dish is everything has to be cooked in one hour.
26:26Todd, that's a lot of heat.
26:28There's so much pressure right now, I cannot let this pan burn.
26:31Uh-oh, it's burning again, Todd.
26:33All of that delicious fat that I just risked my life for, it's ruined!
26:37This is an absolute disaster.
26:39Oh, my God, you're in the heat.
26:41Smells like it could be burnt.
26:42You need to go wash it.
26:43Got to start over, right?
26:44Yeah, it's burning, yeah.
26:45Okay.
26:46All right, a little bit of that guy going.
26:50I have to start over.
26:51I'm not doing that without the flavor, so I grab some more chorizo to render out even more fat.
26:56I'm sweating, now you need to sweat.
26:58Come on, baby, sweat.
27:0040 minutes!
27:01Ooh, it smells great.
27:03I'm definitely nervous about having to cook three proteins.
27:06I have struggled in the past with just doing one, so the proteins I'm using are chicken breast, scallops, and sausage.
27:12Nick, what's your plan for those scallops?
27:14I was gonna add them in after the, uh, with the fat.
27:17Should I salt them before I put them in?
27:19Well, we've cooked scallops before, right?
27:21Yeah, they're, mm-hmm.
27:22So do you remember what else we did to them?
27:25Yeah, we, uh...
27:27Working in front of Chef Anne is very scary.
27:31Um, I don't remember what I...
27:34We had learned to cook the scallops in a previous week, so I was trying to remember everything that we had learned.
27:39I'm flipping through my notebook, trying to find the page for the scallops, but it's a little all over the place.
27:43There's just so much in this notebook.
27:45Scoring.
27:46Yes, score them, sear them, and then put them sort of in at the end.
27:51Very end.
27:52Okay.
27:53At the end.
27:54I need to do my onion, pepper, and tomato for my sofrito.
27:58Oh, my God.
27:59I'm nervous.
28:00I want to do a good job.
28:01I love it when you whine.
28:04Whine for the paella, not out of my mouth.
28:07I am being so careful with my knife cuts.
28:10Really thin, really thin.
28:13Matthew.
28:14Yeah?
28:15It's not up and down.
28:16It's push-pull.
28:17You're not pushing or pulling.
28:20Oh, my God.
28:21When you do it right, it actually works.
28:22You are doing great, Matthew.
28:24Talking to myself out loud.
28:26Normal now in the kitchen for me.
28:28Okay, tomatoes.
28:29Whenever the chefs are cutting tomatoes, it looks so easy.
28:33Why don't these look?
28:35Sticks, then like this, right?
28:38I mean, these are nice knives, so I guess the problem's me.
28:43Don't show this part.
28:44Don't show this part.
28:45I'm hoping all these veggies are going to cook down to a mush,
28:48and Chef Anne won't be able to critique my knife cuts.
28:52I'm not going to panic.
28:53It's okay.
28:54These are going to cook down, right?
28:57I'm using the fat from the chorizo, chicken thighs, and this,
29:01which is the calamari.
29:03This is a lot to do in a day.
29:05This is a lot to do in a week.
29:06This is a lot to do in a year.
29:08And we have to do it in an hour.
29:10I don't think I need all the calamari.
29:12Lozella, I would check that flame.
29:14Obviously, this need to be lower.
29:16So while my chorizo is getting ready for my sofrito,
29:19who's coming up with these names?
29:20Lozella, is your pan still on?
29:22Yes.
29:23It's going to burn.
29:24Oh, no.
29:25I burnt my chorizo.
29:26I'm starting over because I'm not taking a chance.
29:29I cannot serve Chef Anne burnt food.
29:32Don't freak yourself out.
29:33Just be focused.
29:34Let's get some oil.
29:35Oh, my gosh.
29:36Chop them up again.
29:37They're not great, but you really have to move on,
29:39or you're not going to get done.
29:40That's not good.
29:41That's not good at all.
29:43The second this is done, you need to move on.
29:45So you really need to multitask right now.
29:47I've cooked my meat.
29:48I've got my sofrito going.
29:50I am so incredibly focused right now.
29:52I'm feeling the bubbles.
29:53I'm feeling the heat.
29:54Stir, stir, stir.
29:56And I just honestly feel great.
29:58Where's the alcohol?
29:59But unfortunately, I am really struggling to open this wine right now.
30:02I can't get it open.
30:04Surely I can get this wine open.
30:05Yes, I might be a queen, but I'm also like a princess.
30:08Somebody come open this wine.
30:10Julia, is this how you open a bottle of wine at home?
30:12I am trying so hard.
30:13Yeah, I know.
30:14Clearly it's not working.
30:15Oh, you got it?
30:16It worked.
30:17It did work.
30:19What do we do with Julia, but also what do we do with you?
30:21I don't know.
30:22I don't know what to do with myself, but I'm mincing, mincing, mincing.
30:25Okay.
30:2615 minutes.
30:27I want to cook everything right.
30:29I'm trying to make Chef Ann proud.
30:31So after the sofrito looks good, I'm making the sauce,
30:34and the first thing I put in there is wine and chicken sauce.
30:37It looks good.
30:38It smells amazing.
30:39And I'm like, wow, I'm making a paella.
30:42My chefs really know what they're doing.
30:44They're amazing cooks.
30:47Then I add the paella rice.
30:50Paella rice?
30:52And I mix the rice with the sofrito.
30:54That's when I add back in the chorizo.
30:56Tell me how much I'm gonna finish with that.
30:58This is paella rice.
30:59I said that like I was lying.
31:02Bring me to Barcelona, and I'll show you a good time.
31:07I'm gonna chop these with a spoon, because they are not looking the most fine.
31:16Is that cooking, Precious?
31:17Yeah.
31:18It doesn't look like it.
31:19Okay.
31:20No, it's like screaming.
31:21I hear it.
31:22Screaming like, get me out of here, or?
31:23Hey, now.
31:24Hey, now.
31:25Time is ticking, and still so much left to do.
31:28I feel like we needed to wait more time for this challenge.
31:30Precious, do you have the rice in there?
31:32Does it look like I put my rice in my paella, Chef Gabe?
31:35Not yet.
31:36Just go.
31:37You won't have time otherwise.
31:39Did you put your protein in there?
31:41Go, go, go.
31:42Put them.
31:43I do not want this rice to be crunchy.
31:45Chef Gabe cannot lose a tooth.
31:47I'm worried.
31:48Don't fail me.
31:49It's time to put my rice in, and there's not enough time for it to cook at this point.
31:54Oh my goodness.
31:55Get it in.
31:56I'm lost.
31:57I'm lost.
31:58Just dump it in.
31:59These paellas are not going to be cooked.
32:01I know.
32:02Chef, can I put mussels in there, you think?
32:04Yeah.
32:05You should have your shellfish on top.
32:06The paella should be just basically finished.
32:09All right, guys.
32:10Three minutes left.
32:11Come on.
32:12I'm just getting nervous about time management again.
32:15Okay.
32:16Okay.
32:17Oh, lordy day.
32:18Kyle.
32:19Yeah?
32:20What else goes in here?
32:21I'm putting the clams in in one minute.
32:22Well, just put them in out.
32:23Just put them in out.
32:24Okay, great.
32:25There's a lot going on.
32:26That's Gabe's help.
32:27You get the peas too, right?
32:28The peas are going to go on top after, right?
32:29Right.
32:30Right when I take it off.
32:31Yeah, yeah.
32:32But I should sit with this in heat for three minutes, right?
32:33Yeah.
32:34I finished my paella with the peas and the clams, but I'm worried I add them a little late.
32:39What are we doing?
32:40Kari.
32:41Calamari.
32:42Get it on there.
32:43Quick, quick, quick.
32:44Calamari is just going to go on top.
32:45I have no time.
32:46I'm so sorry.
32:47Ten.
32:48Nine.
32:49Eight.
32:50Seven.
32:51Six.
32:52Nine.
32:53Four.
32:54Three.
32:55Two.
32:56One.
32:57That's it.
32:58Hands up.
32:59Hands up.
33:00Hands up.
33:01Did we just do that in an hour?
33:02I think we just did that.
33:03Yours looks great.
33:05Good job, girlie.
33:06Up top, girl.
33:07Let's go have a paella party.
33:08Let's go.
33:09Looking down at my finished dish.
33:11The rice is super hard.
33:13It's like little tiny pieces of, um...
33:16Oh, my goodness.
33:18Bye-ya.
33:19Bye-ya.
33:22All right, Glozelle, come on up.
33:24I am praying that my flavors is enough to keep me...
33:28That she knows that I tried.
33:30My proteins are chicken, chorizo.
33:32Chorizo.
33:33And calamari.
33:35Knife cuts are kind of all over the place.
33:38Your seasoning is good, but your rice is very undercooked.
33:41I feel like if I hadn't steered you into where you were going,
33:46you would not have gotten even this far.
33:49If you make it past today, you need to focus on what you're doing.
33:53Yes, sir.
33:54Okay.
33:56Mickey, come on up.
33:57I made a shrimp chorizo and clam.
34:01Your paella looks pretty.
34:03The rice is a hair under.
34:05The clams, there's a couple that are not open.
34:07And, like, knife cuts.
34:09A little crazy pants.
34:10Okay.
34:11But your seasoning is very, very good.
34:13Nice.
34:14Okay?
34:15There we go, though.
34:16Nice job.
34:18Nick, come on up.
34:19So what were your proteins?
34:20Scallops, the chicken, and then sausage.
34:22I like that you put the muscles in at the end.
34:25Knife cuts.
34:26Not teeny enough.
34:27Your rice is nicely cooked.
34:28Some of the muscles are placed upside down, so you can't really tell that they're open.
34:33Chicken breast, it's a little on the dry side, but overall, nice job cooking the rice.
34:39All right, Matthew, come on up.
34:40I made a chorizo, mussel, and clam paella.
34:43It's colorful.
34:44Your seafood is all cooked.
34:47Your knife cuts, they're smaller than they have been, but they're not uniform.
34:52Like, I feel like you just don't take me seriously enough when I talk to you about the knife cuts.
34:58But I did, I thought I did better today.
35:00Perhaps better than you did this morning, where your onions were huge pieces.
35:05Yeah, yeah, yeah.
35:06You're almost there with seasoning, but it's a little bit better than it has been.
35:10All right, thank you.
35:12Kari, come on up.
35:13I did choose chorizo, chicken, and calamari.
35:17Really nice seasoning.
35:19Calamari could have had some salt on it when it was cooking.
35:21Chicken is nicely cooked, but also missing seasoning.
35:24But you seem to have a good idea of where you were going.
35:28And I can see you really making a huge effort.
35:31All right, thank you, my friend.
35:32Todd, you're up first.
35:33Come on in.
35:35It has pork and mussels and scallops.
35:38You can see that some are open, some are not.
35:40You needed a little more cooking, right?
35:42It looks beautiful.
35:43The rice is cooked perfectly.
35:45Scallops are great.
35:47I wish there was a little more sear, but these, we should be very proud.
35:52Thank you, Chef.
35:53What's your style?
35:54The proteins are chorizo, rabbit, clams, and sausage.
35:59Same issue with your clams.
36:01They're not fully open.
36:02Not all of them, at least.
36:03Your flavors are really good.
36:05The rabbit really works well.
36:06The rice is more on the overcooked side.
36:08Okay.
36:09But not that much.
36:10Like, I mean, we're talking about, like, you know, a minute, a minute and a half.
36:12But I want to see you to do these things without me yelling you, hey, do this, do that.
36:18Watch the clock.
36:19Yeah.
36:20I want you to be by yourself.
36:21I want you to just, like, cook by yourself.
36:23Totally.
36:24All right?
36:25Precious.
36:26I have some shrimp in there, some calamari, and a cured chorizo.
36:29The proteins are cooked really beautifully.
36:31Wow.
36:32The rice itself, it's literally a minute shy from being just perfect.
36:36I'm biting into it, and it's a little bit more than a bite.
36:39It's like, okay, you know.
36:41The rice is crunchy.
36:42That was my biggest fear.
36:43Why is the rice crunchy?
36:45The same, if it was over at your house and you present me these, I'll be like, you're
36:49a great cook.
36:50Okay, so you're coming over me.
36:52All right.
36:53Bean, you are next.
36:55This is rabbit, mussels on top, chorizo, and calamari.
37:00Calamari, very well done.
37:02The mussels open up.
37:03They're great.
37:04The rabbit, you cook it for too long in the pan at the beginning.
37:07Yeah, and then it re-cooked.
37:08And then you re-cook again, so it's dry.
37:10Okay.
37:11I'm so frustrated because the entire point is I didn't want to serve them undercooked
37:16protein, so it's overcooked, which I guess is a little bit better.
37:20The paella itself, it's missing strangely salt.
37:23And that means that our sofrito and the rabbit needed to be, you know, seasoned properly so
37:27that everything carries through with that.
37:30All right, Julia.
37:31So I have rabbit leg, lamb sausage chorizo, and some clams.
37:35Your rice is about a minute and a half over.
37:37Over.
37:38Right?
37:39You were able to keep the rice not dry, which is nice.
37:43For the clams, they're cooked beautifully.
37:46I just, I want more protein in here.
37:47Okay, got it.
37:48That's it.
37:49Really good.
37:52All right, recruits.
37:56Great job this week.
37:57But sadly, two of you will say adios to booth camp tonight.
38:02But let's start with the good news.
38:05The extra, super sparkly, rockin' red star this week is Kari.
38:14Yeah!
38:15Thanks, guys.
38:16I'm feeling amazing.
38:18I won that.
38:19Like, that's my win.
38:20Like, I did that.
38:21I see you really working hard to think about the cooking techniques that we are giving you.
38:27You make mama proud.
38:28Thank you, mommy.
38:29I love you.
38:30Italian blues.
38:31The one that really stood out and brought some music to my taste buds is Tot.
38:40I won!
38:41This clown is not clowning around in the kitchen anymore.
38:44When I saw you developing your own flavors in the paella, love that.
38:48And they all work together.
38:49So, keep doing what you're doing.
38:50Thank you so much.
38:51Also, safe is Julia.
38:55Precious.
38:56Me?
38:57Unfortunately, Bean and Kyle, you are at the bottom this week.
39:00So, take a step forward.
39:02The next rockin' red star who is safe is Mickey.
39:08Wow!
39:09Nick.
39:10Yeah!
39:11So, unfortunately, Matthew and Glozel, you are in the bottom.
39:16Please step forward.
39:17Matthew, you are very resistant to embrace the knife cuts.
39:22And seasoning is an issue as well.
39:25Glozel, during the paella, you had no idea where you were going and what was next.
39:32The recruit that will be leaving us today is Glozel.
39:38Glozel, you are just such a delightful, creative spirit.
39:45I feel like a little bit of sparkle will be leaving boot camp today.
39:49But, unfortunately, I'm going to have to ask you for your apron.
39:52Oh, yeah.
39:55I do not want to go.
39:57These are my friends now.
39:58We've been in this pot growing together and all the craziness.
40:02However...
40:03Thank you, Glozel.
40:04Oh, wow.
40:05You can't go now.
40:06Getting a hug from Chef Gabe was worth the elimination.
40:09You can't go now.
40:10You can't go now.
40:11You can't go now.
40:12You can't go now.
40:13You can't go now.
40:14You can't go now.
40:15You can't go now.
40:16All right.
40:17That's my cue.
40:19Bean and Kyle, you guys made huge improvement since week one.
40:23Bean, at this stage, you should season things.
40:25You should really work on these flavors, right?
40:26Yeah.
40:27And you should kind of develop the palate that you need in order to become a good cook.
40:31Kyle, the major issue I have with you is organization and time.
40:36You're not paying attention to the clock.
40:38It's kind of the same issue over and over again.
40:40The recruit that is not continuing boot camp is...
40:45Bean.
40:46I'm sorry.
40:48This experience has been unbelievable, unforgettable, something that I'm going to cherish for the rest of my life.
40:54Bean, I have to say, it's been a joy to have you in my team.
40:59What you have done in the last three weeks, you should be very, very proud.
41:03Thank you, Chef.
41:04I have to ask you to open back.
41:06All right.
41:07Thank you, Bean.
41:08I feel like I'm not as scared of the kitchen anymore.
41:14I am so excited.
41:15I want to go home and I want to host a dinner party.
41:18We're getting out of the kitchen.
41:20Yay!
41:21Thank you, Bean.
41:22Love you.
41:23Love you.
41:24Love you.
41:25Ciao.
41:27Next time on Worst Cooks in America.
41:30Welcome to the greatest boot camp on Earth.
41:33Oh, wait.
41:34Did you find it?
41:35All right.
41:36Honestly, boot camp has felt like a circus from day one.
41:38We want dinner and a show.
41:40Turn up the heat.
41:42Get your butt moving.
41:43She likes brown meat.
41:44Ah, meat's on glass.
41:46This is why I don't like clams.
41:47Oh, God.
41:48This feels like the Titanic is thinking right now.
41:53Let's go home.
41:55Oh.
41:56Oh, God.
41:57Oh, God.
41:58All right.
41:59I've been here.
42:00Oh, God.
42:01Oh, God.
42:02I know I know now.
42:03Oh, God.
42:04I know I know I know you.
42:05Oh, God.
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