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00:00:00Previously on Worst Cooks in America,
00:00:02Celebrity Edition.
00:00:03Don't serve me undercooked dino nuggets.
00:00:05I don't know what to do next.
00:00:06Jeff and I have our work cut out for us.
00:00:07You're going to look when you cut.
00:00:08Yeah, I want it.
00:00:09Keep it down.
00:00:10Don't rub with the knife.
00:00:11I'm about to eat my nails.
00:00:12My chicken needs to shave her legs.
00:00:14Just a nice collection of bad cooks that need help.
00:00:18Salmonella coming at you.
00:00:20Oh.
00:00:22114.
00:00:24Hey, you have another chicken I can borrow?
00:00:26Sadly, Romeo.
00:00:27I'm going to have to ask you for your apron.
00:00:28I had a great time.
00:00:30Wow.
00:00:31Tonight.
00:00:32Celebrities that can't cook.
00:00:34Wow.
00:00:35Wow.
00:00:36Wow.
00:00:37And we've got the full scoop.
00:00:39Oh, it's gross.
00:00:40Oh my God, it's gross.
00:00:41For these sizzling and scintillating stars of stage and screen,
00:00:47it's time for a reality trip.
00:00:50Roll camera.
00:00:51Mr. Entertainment, Jeff Mara.
00:00:53Oh, we're playing with fire here, Steph.
00:00:55And Tinseltown Tiffany Derry are on the scene.
00:00:57This mess over here, my goodness.
00:01:00They'll take these hot shots.
00:01:01Yeah, let's not blend the lid.
00:01:03From public meltdown.
00:01:04Nice bump.
00:01:05Bump.
00:01:06To Toast of the Town.
00:01:07Hey, I'm cooking now, boy.
00:01:09And one of these A-listers will win $25,000 for charity.
00:01:13Oh, that's disgusting.
00:01:14On Worst Cooks in America, Celebrity Edition.
00:01:17Oh!
00:01:18Reality Check.
00:01:29Oh my God.
00:01:30All right.
00:01:31Light, camera, and action.
00:01:33Rick Cruz.
00:01:34Yay.
00:01:35None of you are strangers to the Hollywood spotlight.
00:01:40But if last week was any indication, you're all far from your culinary close-up.
00:01:45You've already all proved yourselves as stars of the small screen.
00:01:50But now it's time to find out who might have the makings of a culinary icon.
00:01:54For this screen test, you will need to master all genre.
00:01:57Because we're playing Tinseltown's tastiest new game, Blockbuster Bite.
00:02:03Whoo!
00:02:06Teams will compete head-to-head in a series of culinary games, each celebrating an iconic
00:02:11movie genre.
00:02:13These games will test your palate, your culinary knowledge, your kitchen skills, and, of course,
00:02:20the flair of the dramatic.
00:02:22All right, we got that.
00:02:23Oh, we got it.
00:02:24Yeah.
00:02:25The winning recruit from each round will win a Star Award.
00:02:29The team with the most stars, by the time the credit rolls, will earn a nice advantage
00:02:33for the skilled drill cook.
00:02:34We got this, Chef.
00:02:35Oh, yeah, for sure.
00:02:36Roll sound.
00:02:37Roll camera.
00:02:38Lights up on our first game, Action Pie Pursuit.
00:02:53One team member will have five minutes to recreate a pie.
00:02:59But to retrieve the necessary ingredients, you will need to navigate our obstacle course.
00:03:05And since this is an old-fashioned movie, only write that you whipped cream the old-fashioned
00:03:12way.
00:03:13Oh, wow.
00:03:14All right.
00:03:15Val and Julie, I hope you're fully insured.
00:03:18Put your helmet on.
00:03:19It's gonna ruin my hair.
00:03:20Yes, it will.
00:03:21Oh.
00:03:22Your time starts...
00:03:23No!
00:03:24Action!
00:03:25And they're up.
00:03:26I feel like freaking Indiana Jones underneath the Miley Cyrus wrecking ball.
00:03:33And I am uncomfortable with either.
00:03:36Oh, my God.
00:03:37You gotta go back again?
00:03:38There are four ingredients on the table, but you can only pick up one at a time.
00:03:44She's just dodging that ball like a pro.
00:03:46Look at that.
00:03:47I hate it!
00:03:48Yes, Julie.
00:03:49I'm exhausted.
00:03:50Val's behind.
00:03:51I've got a little bit of an edge here.
00:03:53Come on, Val.
00:03:54We're behind.
00:03:55Val, move it.
00:03:56Make it up.
00:03:57What is happening here?
00:03:58Too many spins.
00:03:59Nice swirls.
00:04:00Nice swirls.
00:04:01Slow and steady.
00:04:02Here's where I panic.
00:04:03You've got to whip the cream.
00:04:05Blue team, I need help!
00:04:07Val's got the guns, so I've got to work really hard.
00:04:10Like this, back and forth.
00:04:13I'm just like, I'm like avataring you.
00:04:16I did the spinal injection.
00:04:19I see the world through downtown Julie Brown.
00:04:23Her memories are mine.
00:04:25Club MTV, 1984.
00:04:27Now round, round, hard.
00:04:28Pull it up.
00:04:29Good.
00:04:30Whip the cream!
00:04:31Whip the cream!
00:04:32Whip the cream!
00:04:33Whip the cream!
00:04:34My team is doing what they think is encouraging me, but they're distracting me.
00:04:37No, faster.
00:04:38Come on.
00:04:39Use your arms.
00:04:40It's like my worst nightmare, honestly.
00:04:41Oh, look at that.
00:04:42That looks great.
00:04:43Use your knife.
00:04:44Look at that over there.
00:04:45Whoa, whoa.
00:04:46Keep your eyes on your pie.
00:04:47With blueberries around the edge.
00:04:48Five.
00:04:49There you go.
00:04:50Four.
00:04:51Three.
00:04:52Two.
00:04:53Get it on there.
00:04:54Yes.
00:04:55Okay.
00:04:58Oh, boy.
00:04:59Look at that mess.
00:05:00Oh, this is gorgeous, Julie.
00:05:03Julie was smart to smooth out the lumpiness.
00:05:07I think we have to give this one to the blue team.
00:05:09Yeah!
00:05:10Julie, let's go!
00:05:12It's not all about the guns, dude.
00:05:14And I present to you the star.
00:05:17All right, recruits.
00:05:19It is time for a taste of horror!
00:05:25For this game, one recruit from each team must reach into this mystery box full of spooky,
00:05:34scary ingredients.
00:05:35Yikes!
00:05:36As someone who's been in a horror movie, don't answer the phone.
00:05:41Avoid sharp objects.
00:05:42Don't put your hands in boxes in which you don't know what's in there.
00:05:44Oh, wait.
00:05:45You're doing that.
00:05:46Once you think you've identified the mystery ingredients, you must run to the sinister spiderweb
00:05:50of doom to retrieve ingredient placards and place them on the boxes.
00:05:56The recruit who correctly identifies all three boxes will win.
00:06:01Amara, Lisa, you're up!
00:06:03Whoa!
00:06:04Do you get how much these manicures cost?
00:06:06Do you think I really want to stick them in these mystery boxes?
00:06:09You can smell it?
00:06:10Yeah!
00:06:11Let me tell you something.
00:06:13Whatever's in this box don't smell right.
00:06:16Your time starts now!
00:06:18Go, go, go!
00:06:19Oh, what is that?
00:06:21Oh, it's gross!
00:06:24This is kind of like my worst nightmare.
00:06:26I have no idea.
00:06:27This is gross!
00:06:28It smells bad!
00:06:29Oh!
00:06:30I'm feeling something bubbly, like balls of something.
00:06:34Little balls.
00:06:35Why is it so covered?
00:06:36Because it's the spiderweb of doom, bro.
00:06:38It's the spiderweb of doom!
00:06:40Is it what I think?
00:06:41Amara, row!
00:06:42Salmon row.
00:06:43For sure.
00:06:44What is this?
00:06:45Oh my God!
00:06:46It's gross!
00:06:47It's gross!
00:06:48It's gross!
00:06:49It's gross!
00:06:50It's gross!
00:06:51It's gross!
00:06:52It's gross!
00:06:53It's gross!
00:06:54It's gross!
00:06:55It's gross!
00:06:56Chunky tentacles.
00:06:57It has to be an octopus.
00:06:59This one!
00:07:00Wait!
00:07:01Oh, what is this?
00:07:02It feels thick.
00:07:03Gooey.
00:07:04It's mushy.
00:07:05It feels like a tongue.
00:07:06Chug, chug, chuggy!
00:07:09All correct!
00:07:11Let's go!
00:07:13Which one is this?
00:07:15Beef tongue.
00:07:16Oh.
00:07:17Oh.
00:07:18Amara, you win a star for your team.
00:07:21Woo!
00:07:22Congratulations, honey!
00:07:25So now, it's time for a little romance.
00:07:30Two recruits from each team will have three minutes to replicate a perfect date night meal.
00:07:36But only one recruit from each team will have the luxury of seeing the dish.
00:07:41Using only your voice, the other recruit will need to guide their blind date partner to victory.
00:07:49Woo-hoo!
00:07:51Rezz up, Ryan!
00:07:52You are up!
00:07:53Ryan, who would you like as your partner for this romantic date?
00:07:57I mean, obviously...
00:07:58This beautiful Lisa!
00:07:59Oh, me?
00:08:00Me?
00:08:01Oh!
00:08:02I never thought in a million years, Ryan Lochte would be asking me on a date.
00:08:06Okay, Reza, who are you taking on your date?
00:08:09The beautiful Amara.
00:08:11Oh!
00:08:12Oh!
00:08:13Yes, Reza!
00:08:14Thank you so much for finally taking me on a date.
00:08:18May I touch the other plate?
00:08:20No, there's no touching.
00:08:21It's the first date, Reza.
00:08:22Slow down.
00:08:23Yes.
00:08:24Ryan and Reza, please put on your bipodes.
00:08:28Amara, Lisa, reveal the dish!
00:08:32Your time starts now.
00:08:33Okay.
00:08:34It's done.
00:08:35What do I do?
00:08:36Reza and I have to mimic the plate.
00:08:39There's a lot of things on this dish.
00:08:41There's a pea parade and then there's oil dots in the duck.
00:08:44There's a lot of things going on right now.
00:08:46Get the spoon.
00:08:47The spoon is to your...
00:08:48The spoon is to your left.
00:08:49If I turn my chair around, I could be on his same side, like right, left, left, right,
00:08:54instead of marrying it.
00:08:56She has to turn around to tell him exactly.
00:08:58It's working though.
00:08:59It's working.
00:09:00I don't think Amara know her left from her right.
00:09:02Have to turn back around though.
00:09:04With your right hand, reach forward until you feel a glass bowl.
00:09:09This challenge is one I was like absolutely made for because I get to tell a man what to do.
00:09:15Gently pour towards me.
00:09:17Gently.
00:09:18Gently.
00:09:19Very good.
00:09:20Keep going.
00:09:21Keep going.
00:09:22Yep, just like that.
00:09:23Lisa's very calm, like too calm.
00:09:26Good job.
00:09:27Keep going.
00:09:28This is not an ASMR video.
00:09:29All you need to do is take the duck and put it right on the plate.
00:09:36Now as you're doing it, pull towards your right.
00:09:38Nobody needs that.
00:09:39All right, we got to move here guys.
00:09:41Andiamo.
00:09:42With your left hand, reach towards the small dish.
00:09:44Put the duck on the plate.
00:09:46Put the peas on the plate.
00:09:47Schmitz sauce.
00:09:48Next ingredient.
00:09:49You guys literally have a minute and a half.
00:09:51Perfect.
00:09:52Now with your left hand, with your left hand, reach towards me.
00:09:57You guys are killing me.
00:09:59Drop.
00:10:00Drop.
00:10:01You got to move with purpose now.
00:10:03Plated perfectly.
00:10:04What else you got to get done in time?
00:10:06Get a little bit of the bacon.
00:10:08Drop it behind the meat.
00:10:09Every reference is according to the piece of duck that I can't even see.
00:10:13Put three drops above.
00:10:14Above where?
00:10:15Reza takes great pride in presentation from the way he looks to the houses he sells.
00:10:22And he is not going to be happy about the way that this plate looks.
00:10:26I see the vision.
00:10:27Love it.
00:10:28Only one minute left.
00:10:29Let it go.
00:10:30Let it go.
00:10:31Let it go.
00:10:32Oh, no, no, no.
00:10:33Tell him where the piece are at.
00:10:34He's towards me right there.
00:10:35Drive.
00:10:36Just drop it.
00:10:37Put him on.
00:10:38Put him on.
00:10:39Drop it on the plate.
00:10:40Time.
00:10:41Time for five, two, one.
00:10:42Stop.
00:10:43What the hell happened?
00:10:46I mean, at least you got it on the plate.
00:10:49This was not what I had in mind.
00:10:52Oh, okay.
00:10:54Sauce.
00:10:55Three slices of duck.
00:10:57There's no micro-leaved garnish.
00:10:59You guys do got the nice three dots of the oil.
00:11:02But we have two pieces of duck, and there's three here.
00:11:05Got to come down to duck placement.
00:11:07The winner of the blind date challenge is the blue team!
00:11:13Our first date was amazing.
00:11:15All right, take a bow.
00:11:16Take a bow.
00:11:17I'm sorry, team.
00:11:18Congratulations.
00:11:19I've won 12 Olympic medals over four Olympics,
00:11:23but this takes the cake.
00:11:30For the next game, we are taking on a beloved genre.
00:11:33Comedy!
00:11:37One recruit from each team will have three minutes
00:11:40to fill and fold as many raviolis as you can.
00:11:44With those tiny hands.
00:11:46Oh, my God.
00:11:48Manila, CT, come on down.
00:11:50I'm going to use my strong hand.
00:11:52And I'm going to crush it.
00:11:53You're going down, Manila.
00:11:54I may look so glamorous, but don't forget,
00:11:58I am also a comedy queen.
00:12:01Are you?
00:12:02Your three minutes starts now.
00:12:08Okay, nice.
00:12:09Oh, there he doesn't even need them.
00:12:11My strategy is sheer numbers.
00:12:13Keep them nice.
00:12:15In my experiences with the challenge, I look for an edge.
00:12:17And to me, it's going to be a lot easier to grab a ravioli
00:12:21and put it onto my station if I have a little bit of glue on it.
00:12:24Just like Nona used to make.
00:12:25That's what I'm talking about.
00:12:26That looks good.
00:12:27I want my raviolis to be treated like I would like to be treated.
00:12:33Lovingly.
00:12:35Gentle.
00:12:36Oh!
00:12:37Oh!
00:12:38Did you see her wash her hands?
00:12:41The tiny hands were washed!
00:12:44I'm very proud of Manila because she's not getting it all over
00:12:47and she's closing it as well.
00:12:49So, hey, you got it.
00:12:51Keep going.
00:12:52Slap it, CT!
00:12:54Don't listen to her.
00:12:55CT is just an animal.
00:12:56Regatta's flying through the air like an Italian snowstorm.
00:12:59I don't know what's happening.
00:13:01This guy has no control.
00:13:03Lo bueno!
00:13:04Look at that.
00:13:05I feel like I've got to be crushing it, right?
00:13:07Great job, Manila.
00:13:09Stay the course.
00:13:10Stay the course.
00:13:11Five, four, three, two, one.
00:13:18All right, please bring us your raviolis.
00:13:21Let's use that term loosely.
00:13:23I have a good amount of ravioli on my tray.
00:13:26But you just never know in these games.
00:13:28I mean, anything can happen.
00:13:30Let's count the red teams.
00:13:31We have one, two.
00:13:32I'm not going to give you that one.
00:13:34Three, four, five, six, seven, eight.
00:13:37What?
00:13:38It felt like I was up there making raviolis for an army.
00:13:41And I got eight.
00:13:42Oh, we got that.
00:13:43I think we got eight.
00:13:44We got eight.
00:13:45We got eight.
00:13:46One, two, three, four, five, six, seven, eight.
00:13:49Eight?
00:13:50Yes.
00:13:51And then this one does have the baby hand inside it,
00:13:53which is not an appropriate ravioli filling.
00:13:56I got to give it to the red team on this.
00:13:58I'm sorry.
00:14:00I had to.
00:14:01We'll get it.
00:14:02We'll make it up.
00:14:04It's rigged.
00:14:05Manila, you win one star for your team.
00:14:08Yeah!
00:14:09Congratulations.
00:14:11Mm-hmm.
00:14:12Recruits, it's time to blast off for some close encounters of the bizarre kind.
00:14:17For the sci-fi game, one recruit from each team will taste and identify some dried space
00:14:25herbs and must determine their earthly counterparts.
00:14:29The recruit who correctly identifies all four herbs first will win.
00:14:34Manila, Beverly.
00:14:36Come on up.
00:14:39I can, like, barely see over.
00:14:40Your time starts now.
00:14:42Let's go.
00:14:45My God, I don't know.
00:14:47I am supposed to determine what the dry herb is and then find its corresponding fresh herb version.
00:14:54But I don't know herbs.
00:14:56I can't smell either because I've contoured my nose so small that I can't, I can't smell.
00:15:01Man, yeah, take a rip.
00:15:03This is like a perfumery.
00:15:04I taste it.
00:15:05Oh, she ate it.
00:15:06I don't think that that was a smart decision because now I can't get this herb out of my mouth.
00:15:11I move to the second herb.
00:15:13I try to smell it and instead I inhale it.
00:15:16Got herbs up my nose, herbs in my mouth.
00:15:19I'm off to a rough start.
00:15:20What does oregano look like?
00:15:21At this point, I don't even think the aliens want me on their planet
00:15:25because I can't figure this out.
00:15:27They all just smell the same.
00:15:30That smells minty.
00:15:32This, however, does not.
00:15:34Have you seen something you haven't used yet?
00:15:36No, these are carrots.
00:15:38They all taste the same.
00:15:40They smell the same.
00:15:41I have no idea the difference between the herbs.
00:15:43Try the root.
00:15:44Try the root.
00:15:45Smash it.
00:15:46Smell it.
00:15:47Bop it.
00:15:48Pull it.
00:15:49At this point, I'm just going to be putting any random plant next to a flask and then just seeing if it's right.
00:15:55Check.
00:15:56There is one correct.
00:15:58Come on, Beverly.
00:15:59Let's go, Beverly.
00:16:00Let's go.
00:16:01It's a numbers game at this point.
00:16:02Check.
00:16:03Two correct.
00:16:04This is Sage.
00:16:05Chef check.
00:16:09We have a winner.
00:16:10I am just as surprised as you are.
00:16:16Supernova, baby!
00:16:19The red team are the winners of Blockbuster Bites!
00:16:23Woo-hoo!
00:16:26Just like on screen, in the kitchen, chemistry is very important.
00:16:31So for today's skill drill, we will show you how to create the perfect kitchen co-stars.
00:16:36A soup and a sandwich.
00:16:40And my red team, since you have won, you win the Director's Cut Advantage.
00:16:45You will get the full recipe and the directions in your notebook.
00:16:51Red team, come with me.
00:16:53All right, Blue.
00:16:54Come to the Casa de la Sandwich King.
00:16:57Okay, recruits.
00:16:58Today I'm going to show you how to make my roasted turkey and crispy bacon club with a giardiniera aioli and a roasted tomato bisque.
00:17:05Looks good.
00:17:06All right.
00:17:07Okay, recruits.
00:17:08Today I'm teaching you how to make a pork milanese sandwich with a potato and kale soup with crispy chorizo.
00:17:15Oh, my gosh.
00:17:16Woo!
00:17:17I can't wait to try that.
00:17:18I can make a fierce can of soup from scratch.
00:17:21The first thing we're going to do is season our turkey.
00:17:23So we got some dry ancho chili powder, three tablespoons of turbinado sugar.
00:17:29Turbinado?
00:17:30Turbonado, which is a crunchier sugar.
00:17:32Adds a lot of great texture and caramelization.
00:17:35Garlic powder.
00:17:36Onion powder.
00:17:37Cayenne pepper.
00:17:38Kosher salt.
00:17:39Couple pitches of pepper.
00:17:40Move it around.
00:17:41Mix it.
00:17:42Sorry, chef.
00:17:43What's that for?
00:17:44This is a teaspoon.
00:17:45Okay.
00:17:46Tablespoon marker.
00:17:47One big T. Teaspoon.
00:17:48T is little.
00:17:49Okay.
00:17:50Not a lot to work with when you start with that.
00:17:51All right?
00:17:52Dijon.
00:17:53Right on top of that.
00:17:54This is going to be the glue for your turkey.
00:17:56Now we'll take our rub.
00:17:57360 application of that on my turkey.
00:18:00And roast in the oven.
00:18:02400 degrees for 10 minutes.
00:18:04The first thing I want to do is tenderize the pork chop.
00:18:08Let's go to pound town.
00:18:10You can visualize an X if you need some inspiration.
00:18:14For 10 years of my life!
00:18:17I feel bad for whoever Chef Tiffany's X is.
00:18:21Oh, that did help.
00:18:22Now we will season it up.
00:18:24Salt and pepper?
00:18:25Always.
00:18:26I'm also going to add garlic powder and cayenne for spice.
00:18:31Now we are dredging.
00:18:32Put it in my flour mixture.
00:18:34Then egg wash.
00:18:35And then breadcrumbs.
00:18:37This is what we're going to make our soup, and it's a cast iron Dutch oven.
00:18:41It's kind of got this non-stick property.
00:18:43Great for all soups.
00:18:44We're going to dice a couple carrots, shallot, butter, garlic.
00:18:47Grate it right into here.
00:18:49Now tomato paste.
00:18:50Give it a nice squirt in there.
00:18:51All right.
00:18:52Cherry.
00:18:53Two and a half glugs.
00:18:54This will help release all that flavor from the bottom of the pan.
00:18:57Once that dries up like that, pour in two cans of tomato.
00:19:00Let it reduce, and then add half a cup of cream.
00:19:04For the potato and kale soup, we're going to fry up half a length of Spanish chorizo just until it's crispy.
00:19:11OK.
00:19:12Then remove the chorizo.
00:19:14Add it in half an onion.
00:19:15A clove of garlic.
00:19:16Two potatoes.
00:19:17Smelling fantastic.
00:19:18I will see that.
00:19:19Let's do a little salt.
00:19:21And I'm just going to put a pinch of pepper.
00:19:23Vegetable stock.
00:19:24So we use all of it.
00:19:25Yep.
00:19:26Dropping.
00:19:27It's going to cook out, and the potatoes will start to absorb all of that liquid.
00:19:30Add in one bunch of kale, and we close it for about 15 to 20 minutes.
00:19:35So we're going to make a little giardiniera aioli.
00:19:37What is that?
00:19:38Giardiniero.
00:19:39Giardiniera.
00:19:40Giard...
00:19:41Giardineria.
00:19:42That sounds like a bad disease.
00:19:45Yeah.
00:19:46Giardiniera.
00:19:47Fermented medley of vegetables and peppers.
00:19:49It's real funky.
00:19:50Spicy.
00:19:51Oh.
00:19:52We like to get funky.
00:19:53I know you do.
00:19:54Chop about three forkfuls of that right in the bowl.
00:19:57Stone ground mustard.
00:19:58About a cup of mayo.
00:19:59Salt.
00:20:00Pepper.
00:20:01Mix my stuff together.
00:20:02Done.
00:20:03Fry my pork.
00:20:05Drop away from you.
00:20:06And cook about four or five minutes.
00:20:09See that?
00:20:10Perfect.
00:20:11This looks so good.
00:20:12Last is pickled onions.
00:20:14Cut slices.
00:20:15Vinegar.
00:20:16Chili flakes.
00:20:17Sugar.
00:20:18Water.
00:20:19And salt.
00:20:20Pour that hot solution right over the onions.
00:20:23Done.
00:20:24Let's build a sandwich.
00:20:25Spread your sauce.
00:20:26Crust to crust is a must.
00:20:28Then, my turkey.
00:20:29Pile it high for me.
00:20:31Next, bacon.
00:20:32Three strips.
00:20:33Then, your lettuce.
00:20:34Tomato.
00:20:35Gently put the top piece on.
00:20:37And our sandwich is ready.
00:20:39Now we can plate.
00:20:40A little bit of mayo.
00:20:42Let's drop our pork.
00:20:43My pickled onions.
00:20:45What a sandwich.
00:20:47Wow.
00:20:48Woo-hoo, chef.
00:20:50Get some potatoes.
00:20:51Make sure I have some kale, broth.
00:20:54Chorizo is going to be our garnish.
00:20:57Yes.
00:20:58Ladle in the bowl and dip.
00:21:00We're going to hit it right on a bias.
00:21:03And there you have it.
00:21:04It looks so good.
00:21:05Let's taste.
00:21:06Mmm.
00:21:07Oh.
00:21:08That's good.
00:21:09The Theresa is fire.
00:21:10Oh, my God.
00:21:11It's so good.
00:21:12Oh.
00:21:13Oh, wow.
00:21:14Okay, recruits.
00:21:15You are going to have 45 minutes to make my pork milanesi sandwich with potato and kale soup.
00:21:21You have 45 minutes to replicate my soup and sandwich exactly.
00:21:26Because you won the game, you are getting the director's cut advantage.
00:21:31That means you get the recipe with ingredients, quantities, and method.
00:21:36And let me tell you, that's like hitting the jackpot.
00:21:38We got it, chef.
00:21:39You ready?
00:21:40Yeah.
00:21:41Yeah.
00:21:42Good, because your time starts.
00:21:43Now!
00:21:44Let's go!
00:21:45Now!
00:21:46Let's go!
00:21:47Come on, come on, come on, come on.
00:21:48That's you.
00:21:49That's me.
00:21:50Ooh.
00:21:51Challenge fabulous as I do this.
00:21:54Chef, I'm coiling the fingers.
00:21:56Don't take out a nail.
00:21:58Chef, I'm cutting and moving forward.
00:22:00I see you, Reza.
00:22:01Got my scraper out, chef.
00:22:03Really needs a lot of recognition over there.
00:22:06I like it.
00:22:07How long do I wait before the garlic goes in?
00:22:08One minute.
00:22:09Start your potato.
00:22:10So, I'm using a potato peeler and I've never done it before.
00:22:15And I go .
00:22:17Oh, I did.
00:22:18I look down and I realize, oh, is that flap connected to my finger?
00:22:23Yeah.
00:22:24Yeah, it was.
00:22:25No!
00:22:26Oh, no.
00:22:27I'm going to have to take a break to deal with the medic.
00:22:29Please hurry.
00:22:30I can't afford to lose time on this.
00:22:32I barely made my soup.
00:22:34I can't have a gimp finger.
00:22:35I've got to keep working.
00:22:37Please hurry.
00:22:38Please hurry.
00:22:41Reza, you okay?
00:22:42It's a peeler.
00:22:43Very minimal.
00:22:44All right, cool.
00:22:45Hurry it up, buddy.
00:22:46I want to win.
00:22:47The soup has to be, like, in one minute.
00:22:49We've got to have that boiling.
00:22:50One minute.
00:22:51Okay.
00:22:5230 minutes left.
00:22:53Wow.
00:22:54Guttural.
00:22:55Very nice.
00:22:56Tomato bits, this seems too hard.
00:22:59It's very splattery.
00:23:01Yeah.
00:23:02How are you feeling?
00:23:03Are you moving as good as you would hope?
00:23:04I am moving slower than a snail.
00:23:06Chef Jeff is interviewing me, and I'm, like, blocking out the noise.
00:23:10That is a medium-low simmer.
00:23:12It's simmering soup.
00:23:13Things are happening.
00:23:14Two cans in a turned blue bowl.
00:23:16Guy is in here doing kitchen work.
00:23:18Three forkfuls of a giardinara.
00:23:20Giardinara, that's okay.
00:23:21Where's the giardinara?
00:23:22You said you were so close.
00:23:24Chef Jeff, I love you, but let me get back to cooking, please.
00:23:29All right, get those turkeys in there.
00:23:31Here we go again.
00:23:32Are you ready?
00:23:33Cause I'm ready for the win.
00:23:35All right.
00:23:36Well done, Jules.
00:23:37Turkeys in the oven, bakers in the oven.
00:23:39Cut the carrots.
00:23:40Put the carrots in the pot.
00:23:42Now it's time to make the soup.
00:23:45I put my carrots in the trash.
00:23:49Three second rule.
00:23:50I'll get it.
00:23:51I want to see wooden spoons in the soup.
00:23:54Guess what?
00:23:55I don't like wood.
00:23:58I cannot touch varnished wood.
00:24:00I do not like toothpicks.
00:24:02I don't like lolly sticks.
00:24:04Maybe add a little stock just to give it a little head start before we start blending it.
00:24:08Now what happens if you touch the top of that?
00:24:11No, I can't touch that.
00:24:13The thought of somebody putting that in their mouth.
00:24:15Oh, I just got, I feel sick.
00:24:17Looking good, looking good in a buffalo stance.
00:24:20Pound.
00:24:21Remember, tenderize in first.
00:24:23Tenderize.
00:24:24Now I need to beat up that pork.
00:24:27Pound it.
00:24:28A lot harder than it seems.
00:24:31Grab me a mallet.
00:24:32You son of a...
00:24:38I'm a gentle man.
00:24:40I pound gently.
00:24:41I don't just take it and pound away.
00:24:44Hey!
00:24:45Pound it!
00:24:46You're so gentle!
00:24:47If you don't get the pork chop thin enough, when it cooks, it kind of goes back.
00:24:53And it will be too thick of a piece of pork chop.
00:24:55This is a pound.
00:24:56I don't want to hurt it.
00:24:57Pound!
00:24:58Pound!
00:24:59Pound!
00:25:00Pound!
00:25:01Let it out!
00:25:02No!
00:25:03I'm not pounding hard enough.
00:25:05Obviously.
00:25:06There's a joke in there somewhere.
00:25:08How's this stuff looking?
00:25:09Remember, your garlic goes in here and your tomato paste.
00:25:12Okay, garlic.
00:25:13When Chef Jeff comes over to help me, I just want him to take over.
00:25:16Right, we did it with the zester.
00:25:17Okay.
00:25:18I'm just like, let's cook together.
00:25:20Okay, hold on.
00:25:21It's sharp.
00:25:22No, it's okay.
00:25:23Like this.
00:25:24Okay, got it.
00:25:25Let's have you cook for me.
00:25:26Okay.
00:25:27And then your tomato paste.
00:25:28Couple squirts of it in there.
00:25:29Okay.
00:25:30And then your sherry.
00:25:31Other way.
00:25:32Okay, oops.
00:25:33Like this.
00:25:34Can you just like tap in?
00:25:35Please tap in.
00:25:36Yeah.
00:25:3725 minutes!
00:25:40Beverly has made her children and her children's children wealthy by playing a pastor's daughter
00:25:48on television.
00:25:49But man, oh man, she got a potty mouth.
00:25:52I bet when she was that seven-year-old kid on 7th Heaven, she had a mouth.
00:25:56A drunk driver.
00:25:57I feel like I got too much stuff on my station already.
00:26:02I have to say, this soup is the most complicated sandwich I've ever made in my life.
00:26:07Who keeps putting, is it people putting stuff on my?
00:26:10What are you looking for?
00:26:11I'm trying to get rid of stuff.
00:26:12Stuff keeps showing up.
00:26:13I'm just lost.
00:26:14And it's every time I need to add an ingredient, it's like a scavenger hunt because I have too
00:26:19much on my workstation.
00:26:21Big squirt, he said.
00:26:22And I may or may not be taking it out on my poor soup.
00:26:25I gotta be a little rough with this soup.
00:26:26I feel like I'm wasting time.
00:26:27It's just a complicated sandwich.
00:26:29CT is like just a proverbial ball in a china shop.
00:26:32Don't look.
00:26:33Don't look.
00:26:34Don't look over here.
00:26:35Tuck that away.
00:26:36Instead of making my food with love, I think I'm so overwhelmed that I'm making it with
00:26:40anger right now.
00:26:41What are you throwing in the soup?
00:26:42The salt.
00:26:43That's for the tomatoes.
00:26:44You're right.
00:26:45You're right.
00:26:46Season the pork chop.
00:26:48A little bit of cayenne.
00:26:49Oh.
00:26:50Put a little bit of the garlic powder.
00:26:51I'm really loving the pigment of this cayenne pepper.
00:26:55It's like blush, but for pork.
00:26:57My God, that's a lot.
00:26:59She extra.
00:27:00You know, she a drag queen.
00:27:01Don't cross the spicy queen.
00:27:02All right, let's go.
00:27:03Put in the flour.
00:27:04Okay.
00:27:05We're drag dredging.
00:27:06Flour, then egg wash.
00:27:08First, you're gonna powder your pork.
00:27:10You gotta put a little foundation on her.
00:27:12And then you need to breadcrumb.
00:27:15Just lots of breadcrumbs.
00:27:16Just like doing drag makeup.
00:27:17It might be a little crunchy for a drag queen, but she's perfection for a pork milanansi.
00:27:23Milanansi?
00:27:24Milansi?
00:27:25What is it?
00:27:26As pork milanansi?
00:27:27Is she a pork chop in drag?
00:27:31We have ten minutes!
00:27:33I want us frying pork.
00:27:35Four, three, two, one.
00:27:37It's out of there.
00:27:39Stab it.
00:27:40Damn, 173?
00:27:41Woo!
00:27:42All right.
00:27:43Get it out.
00:27:44Five minutes and 30 seconds.
00:27:45Let's go!
00:27:46Okay, what's the next thing?
00:27:49Your sauce, mayo mustard.
00:27:51Anyone that knows me knows that ever since I was a little girl, I really despise and hate
00:27:57with all of my being, mayo, and mustard.
00:28:01Okay, wait.
00:28:02This is disgusting.
00:28:04It just looks weird.
00:28:06Why is it white like that?
00:28:07Same amount of mayo as mustard.
00:28:09How do I know this tastes right?
00:28:10This is disgusting.
00:28:11Here we go.
00:28:12Woo!
00:28:17Okay, let's go.
00:28:19I almost feel like just taking my whole tongue out of my mouth and just leaving it on the table.
00:28:23Y'all can just have it.
00:28:25Whoah!
00:28:26Lord knows I'm trying.
00:28:27We're almost there.
00:28:28We might make it.
00:28:29We gotta go, Ken.
00:28:30Grab your bowl and your plate.
00:28:32I decided to give the chef a dipping tasting.
00:28:36What is this going?
00:28:37What is what going?
00:28:38Oh wait, I got it.
00:28:39I'm good.
00:28:40Where is the zest going?
00:28:41Okay.
00:28:42Oh wait, no, I'm not.
00:28:43Ten, nine, eight, seven, six, five, four, three, sauce, two, one.
00:28:53What?
00:28:54Hands up.
00:28:55Woo!
00:28:56Yeah!
00:28:57Oh, I'm sweaty.
00:28:58Now, jump in like it's that.
00:28:59Ah!
00:29:00Ah!
00:29:01All right.
00:29:02I have a hankering for some soups and some sandwiches.
00:29:04Let's do it.
00:29:06Let's see how you did.
00:29:08Manila, come on up.
00:29:09Manila!
00:29:11First things first, soup color looks good.
00:29:17Pork chop is cooked nicely.
00:29:18I would have loved to have it pound out just a little bit more.
00:29:21Okay.
00:29:23You're welcome.
00:29:24All right, Val.
00:29:29Pork chop not dry, still juicy.
00:29:32Seasoned well, the pork chop itself.
00:29:34You always just pound it then, but I might want to thank myself
00:29:36because you were not pounding it.
00:29:38I like the consistency of your soup.
00:29:42There is the creamy broth, but there's a little too much salt that got in here.
00:29:46Mm-hmm.
00:29:47Thank you so much, Chef.
00:29:49All right, Reza.
00:29:50Walk with confidence.
00:29:51Walk with confidence.
00:29:52Ah!
00:29:53Ah!
00:29:54Ah!
00:29:55Turn around.
00:29:56Yeah.
00:29:57I feel my soup.
00:29:59I have to tell you, the soup is delicious.
00:30:02It is like almost spot on.
00:30:04I can tell you were paying attention.
00:30:05I taste it.
00:30:06There's enough spice here.
00:30:07The pickled onions are nice.
00:30:08Just a little too much bread.
00:30:10But I think you did very well for your first soup and sandwich combo.
00:30:13Thank you so much, Chef.
00:30:14I really appreciate the critique.
00:30:16All right, Amara.
00:30:17Guys, wish me luck.
00:30:18You got this, Amara.
00:30:20I'm nervous.
00:30:21That mayo mustard situation.
00:30:24Ma'am, I did my best.
00:30:26Love it when I'm getting ready to eat something and that's how you feel about it.
00:30:29Love that.
00:30:30At this moment, Amara seems overwhelmed.
00:30:33I don't know what I'm about to taste.
00:30:43I'm just kidding.
00:30:44Oh, my God.
00:30:45Don't throw this to me.
00:30:46Oh, my God.
00:30:47Your soup has a lot of flavor.
00:30:48The crazy thing is you have the perfect amount of the mayo sauce on here.
00:30:52I think this is good.
00:30:54Ryan, you are up first.
00:30:56Look at that smile.
00:30:57Million-dollar smile.
00:30:58Thank you very much.
00:31:01Let's start with the sandwich.
00:31:02Turkey's layered nice.
00:31:03Appropriate amount of bacon.
00:31:04Turkey's perfectly cooked.
00:31:05Your soup, good texture.
00:31:07Maybe just a couple of pinches more salt and maybe a little more cream and this soup would've
00:31:13been perfect.
00:31:14Got it.
00:31:15Julie, come on downtown.
00:31:18Great layering.
00:31:19Very well shingled and built.
00:31:23Aioli's got the spice and the biscuits up is lovely.
00:31:26The only thing I can really ding you on is the mayonnaise in the spoon.
00:31:29The painting was perfect and then you're like, you know what?
00:31:31I'm gonna add a little mountain in the back and then there's gonna be a bird.
00:31:34You know what I mean?
00:31:35Next thing you know, you got a spoonful of mayo.
00:31:37Yes.
00:31:38I'm sorry about that.
00:31:39All right, Bev.
00:31:40Come on down.
00:31:41Thank you so much.
00:31:42That's the best bacon yet.
00:31:45Turkey's actually a little dry, but your soup is nice and bright.
00:31:48I appreciate it.
00:31:49Lisa, Lisa, let's do it.
00:31:51Okay.
00:31:52The bacon's a little floppy here.
00:31:54I know.
00:31:55I left it on the sheet.
00:31:56I didn't move it.
00:31:57There you go.
00:31:58Anything greasy, deep fried, dino nuggets.
00:32:02Take it out.
00:32:03Let it drain.
00:32:04Always.
00:32:05Soup, good amount of cream and spice.
00:32:07Just needs more salt and even more thyme with the tomatoes in there.
00:32:10Okay.
00:32:11CT, come on down.
00:32:15Okay.
00:32:16Hope you enjoy.
00:32:17The elements of your sandwich are great.
00:32:18Turkey's perfectly cooked, but the spice rub is very aggressive on there.
00:32:23But I don't hate it.
00:32:24I see potential in you.
00:32:25Keep going.
00:32:26Thanks, Chef.
00:32:27So the recruit on the red team with the best soup and sandwich combo is...
00:32:32Teresa.
00:32:33Woo!
00:32:34Woo!
00:32:35Woo!
00:32:36Oh, my God.
00:32:37I won.
00:32:38This is amazing.
00:32:39I belong here.
00:32:41Best sandwich on the blue team is...
00:32:44Julie.
00:32:45Oh, it's me?
00:32:46Woo!
00:32:47Woo!
00:32:48I won soup and sandwich from the Sandwich King.
00:32:51I still think the mayonnaise spoon was kind of cute.
00:32:55Julie, because you won, you are getting the dynamic duo advantage.
00:32:59I'll take it.
00:33:01That means that I can sub in as your sous chef for two whole minutes.
00:33:07I can get a lot of work done in two minutes.
00:33:09Let me just tell you that.
00:33:11All right, recruits, for the main dish challenge, we are tackling a famous Italian duo.
00:33:16Ooh!
00:33:18All right, recruits, today I'm going to show you how to make eggplant parmesan stacks with pappardelle a la vodka.
00:33:24Oh, that sounds complicated.
00:33:25I'm not going to write that.
00:33:26I know more about vodka than I do pappardelle, but we'll make it work.
00:33:31For recruits, today we are going to be making eggplant parmigiano with spaghetti and pomodoro.
00:33:37Woo!
00:33:38I love some Italian food.
00:33:40Starting off, we're making the fresh pasta dough.
00:33:43Pour two cups of flour on the food processor.
00:33:45Three eggs, two pinches of salt.
00:33:48Process it on high until we see a dough ball form.
00:33:52Watch.
00:33:53Oh, wow!
00:33:54Woo!
00:33:55This is doing all that hand-eating for us, right?
00:34:00Oh, I'm going to get one of those at home.
00:34:02Give the mercy.
00:34:03Flour directly on the board.
00:34:06Make a little whale and add the eggs.
00:34:09Some pasta recipes use whole eggs, but I find the egg yolks by themselves give a richer pasta.
00:34:15Yes, rich.
00:34:17She shops designer.
00:34:19Add in a little olive oil.
00:34:21Then I take that pork and I start whisking the center.
00:34:23Bringing the insides to the outside.
00:34:29Now that it's kind of crumbly, I can start kneading and working it together.
00:34:33Press forward, stretching the dough.
00:34:37Done.
00:34:38I'm going to let it rest at least 20 minutes.
00:34:40Now let's start our vodka sauce.
00:34:43Throw your onions in there.
00:34:45Add tomato paste.
00:34:46Come look.
00:34:47Some garlic right on top of the onions here.
00:34:49Now I got my vodka.
00:34:51Do not use all the vodka.
00:34:53One.
00:34:56Two big lugs.
00:34:57Is that going to happen?
00:34:59It will.
00:35:00Oh.
00:35:01I can promise you it will.
00:35:02Oh, man.
00:35:03This is going to be awesome.
00:35:04Yes.
00:35:05No, it's not.
00:35:06Now we're becoming cooks.
00:35:08Next, my whole tomatoes.
00:35:10Pour them right in there.
00:35:11Juicing off.
00:35:12Did you add some salt in there?
00:35:13Not yet.
00:35:14We're going to cook it a little bit.
00:35:15It's going to concentrate.
00:35:16And if you salt it perfectly now, as it concentrates, it can become over salted, right?
00:35:21Got you.
00:35:22I'm going to add a couple glugs of cream.
00:35:24So it's got this blushing color.
00:35:26Look at that.
00:35:27So, sauce.
00:35:28Olive oil in there.
00:35:29Garlic.
00:35:30Tomatoes.
00:35:31Salt.
00:35:32Chili flakes.
00:35:33Sugar.
00:35:34Basil.
00:35:35Sauce is now thicker.
00:35:36Ready to go.
00:35:37Let's roll out our pasta dough.
00:35:38Right now, the lever is at two.
00:35:43I'm just pushing it through.
00:35:46And then I want you to go to four.
00:35:48That makes it thinner.
00:35:49Oh, you know this is going to be a show.
00:35:52Making sure it's not bunched up when it goes in there.
00:35:56Nice and smooth.
00:35:57Oh, that's real nice-like.
00:35:58It's real nice-like, right?
00:35:59Oh, I like that.
00:36:00Then I'm going to move into the spaghetti attachment.
00:36:03Lightly grab it.
00:36:05Take a little bit of semolina so that they don't stick together.
00:36:08Pizza cutter, like an inch each.
00:36:10And you have these fun, long noodles.
00:36:13Salt our pasta water.
00:36:15And drop my pasta.
00:36:17When it's starting to float, take it out and add to your tomato sauce.
00:36:22Just stir it.
00:36:24Yeah, at what point do we add the hot dogs?
00:36:27Next, our eggplant.
00:36:29Flour.
00:36:30Egg.
00:36:31The panko.
00:36:32Gently lay these in here.
00:36:34About a minute aside.
00:36:35Golden brown, just like that.
00:36:37That looks amazing.
00:36:38Oh, yeah.
00:36:39Hand-fry the eggplant in a little bit of oil.
00:36:43I'm going to start layering the parmesan.
00:36:45First, sauce, then eggplant.
00:36:48Add a little bit of fresh mozzarella, parmesan, some basil leaves.
00:36:52Now it goes in the oven for 15 minutes in order to make sure that it really comes together.
00:36:57We have our mozzarella, remember?
00:36:59Put it right on the heat.
00:37:00Let it bubble.
00:37:01Let's plate our pasta.
00:37:03Take that peppered out.
00:37:04Put it in this ladle.
00:37:05We're going to turn it, making a nice little mound.
00:37:09Next, the spaghetti.
00:37:10Microplane.
00:37:11Cheese.
00:37:12All over.
00:37:13A couple leaves of my basil.
00:37:15Now we're done.
00:37:16Beautiful.
00:37:17I'm going to start stacking.
00:37:20Stack.
00:37:21Tomato.
00:37:22Boom.
00:37:23Boom.
00:37:24Now we take our cheese, right?
00:37:28Wow.
00:37:29That's so sick.
00:37:30I can't wait to see what ours look like.
00:37:33Let's taste.
00:37:34Mmm.
00:37:35Oh, this is lit.
00:37:36You can taste the garlic.
00:37:37This is legit.
00:37:38Oh, my God, the eggplant.
00:37:40It's so good.
00:37:41Wow.
00:37:42I think my kids would eat this.
00:37:43All right, you have 60 minutes.
00:37:45To replicate my dish exactly.
00:37:47And don't forget, Julie, because you won the skill drill cook, you get the dynamic duo advantage.
00:37:53Okay, Reza, I can help you for two minutes doing whatever you want me to do.
00:37:58I'm so excited, child.
00:38:00Are you ready?
00:38:01Let's do it.
00:38:02I'm good, because your time starts.
00:38:03Now, let's go.
00:38:04Let's go.
00:38:05Now.
00:38:06Ah!
00:38:07I was the first one over there.
00:38:12Sorry, Chef!
00:38:13Whoa!
00:38:14Whoa!
00:38:15You're okay back there?
00:38:16It's just CT looking for something.
00:38:18Sorry, Chef!
00:38:19You mixed it or something like that.
00:38:21Oh, make a bigger well.
00:38:23You're making them do the well method, huh?
00:38:24Yes.
00:38:25Good for you.
00:38:26We're using food processor today.
00:38:27Come on, come on.
00:38:28Get to a ball.
00:38:29Get to a ball.
00:38:30Many ways to make pasta dough.
00:38:33By far the easiest way to do it is in a food processor.
00:38:36This is my gift to my blue team.
00:38:38Mine's not balling up.
00:38:39And what do they do?
00:38:40It's stuck.
00:38:43My, my pool is stuck.
00:38:46Oh, it's so sticky.
00:38:47Ooh.
00:38:48Ouch.
00:38:49How does one mess up balling up a ball of dough in a food processor?
00:38:54Ah, I can't.
00:38:55Matic.
00:38:56Nobody told me there was going to be a sharp, sharp blade at the bottom of this food processor.
00:39:01Whoa!
00:39:02Ah!
00:39:03What do I, uh, was it with hands?
00:39:11Just use your fork.
00:39:12You can mix it.
00:39:13Pasta, you have to learn to feel it.
00:39:16Is it super wet right now?
00:39:18Yes.
00:39:19Add a little flour.
00:39:20With which, which hand?
00:39:21Get it off of your hand.
00:39:22You know, not everyone can do it.
00:39:23Ah!
00:39:24Oh no!
00:39:25Ah!
00:39:26I cracked my eggs and now I just realized I didn't make the hole big enough, so it's
00:39:31spilling all over the place.
00:39:33Oh my gosh.
00:39:34Oh no!
00:39:35Oh no!
00:39:36Ah!
00:39:37Your hole has to be big enough for all the eggs.
00:39:39No!
00:39:40No!
00:39:41I'm damn broke!
00:39:42Manila, how big is your hole?
00:39:43You got it together?
00:39:44She's like a volcano.
00:39:45It's like a lava flow.
00:39:46The villagers at the bottom of the volcano, watch out!
00:39:50Ah!
00:39:51Humanity!
00:39:52Oh!
00:39:53Oh!
00:39:54Oh!
00:39:55Oh!
00:39:56Oh!
00:39:57Oh!
00:39:58Oh!
00:40:03Let's go team!
00:40:04Pasta!
00:40:05Woo!
00:40:06Let's go!
00:40:07Oh my God!
00:40:08Why it look like this?
00:40:09The recruits have 60 minutes to replicate the eggplant parmesan and pasta.
00:40:14I don't know what I'm doing.
00:40:15And pasta's kind of tricky.
00:40:16If this is how pasta's made at the restaurant, I might order the anti-pasta.
00:40:25Put your back into it!
00:40:28Things are a little different today because I have two minutes in my pocket.
00:40:32So I've got a little swagger.
00:40:34It is definitely a workout, but I'm used to wearing very heavy gold watches and very heavy
00:40:39gold jewelry, so luckily the Persianity is coming in handy right now.
00:40:4525, 26, 27, 28, 29, 30.
00:40:50Plastic wrap.
00:40:51Let it sit.
00:40:52I hate cling wrap.
00:40:53I hate it.
00:40:54What is wrong with this thing?
00:40:58I can't wrap dough.
00:41:01In a sheet that won't, it won't come out.
00:41:07Cut it.
00:41:08Cut it with the thing.
00:41:09Stop.
00:41:10Stop.
00:41:11Plastic wrap technology has not changed in 200 years.
00:41:13Oh, come on.
00:41:14But the recruits are flummoxed.
00:41:15Just cut it.
00:41:16Get it in the drawer.
00:41:17Move on.
00:41:18Now you gotta saute the onions, remember?
00:41:21That's the first move of the sauce.
00:41:23Turn it.
00:41:24Okay.
00:41:25The other way.
00:41:26So the hairy end is face to your left.
00:41:27Okay.
00:41:28vertical cuts.
00:41:29The other way.
00:41:30Nope, nope.
00:41:31We're supposed to do something like vertical, turn, turn, twist over.
00:41:33H-V-T-V.
00:41:34Horizontal, vertical, turn, vertical.
00:41:36Is it horizontal when it's the onions vertical?
00:41:38Or is it vertical when the onions horizontal?
00:41:40Oh my gosh.
00:41:41Look at how pretty your onions look.
00:41:4340 minutes, guys.
00:41:46Moving on to our tomato sauce.
00:41:49Oh, you know what?
00:41:51That works, too.
00:41:52There's so many steps to follow.
00:41:54Get the tomato.
00:41:55Open the can.
00:41:56Put the tomatoes.
00:41:57Squeeze the thingamajig.
00:41:58I'm just getting lost in the sauce.
00:42:00Just a little bit, right?
00:42:01Keep stirring your sauce.
00:42:03I want wooden stirring.
00:42:04Guys, just like Nona.
00:42:05My grandma didn't use a plastic fork in her sauces.
00:42:08Neither will you.
00:42:09Wrap, wrap, wrap my spoon.
00:42:12Why is your spoon wrapped in plastic wrap, Julie?
00:42:14I can't stand the feel of unvarnished wood.
00:42:16How about that?
00:42:17These are the problems I'm having in boot camp
00:42:19right now with my recruits.
00:42:21It's not like, oh no, I don't understand
00:42:23how to cook pasta al dente.
00:42:25No, it's like I can't even touch my spoon.
00:42:27And who am I to judge?
00:42:28All right, hey man, whatever.
00:42:30I'm here to support you any way I can.
00:42:35Hand crush.
00:42:36Feels like eyeballs.
00:42:39Now we got vodka.
00:42:41No fire for me.
00:42:42What's the big flame?
00:42:43I thought it was going to burn off.
00:42:44I guess they gave you guys water.
00:42:45No, I checked.
00:42:46Yay!
00:42:47We're flambéing.
00:42:48I mean, it's not a required.
00:42:49It does not change anything, but he got it.
00:42:50Hey, I'm cooking now, boy!
00:42:51When you have a six-month-old puppy still like kind of floppy and everything, like at the zoomies, that was Ryan after the flambé.
00:42:58I'm scared.
00:42:59Yeah, me too.
00:43:01It's not a required, it does not change anything,
00:43:02but he got it.
00:43:03Hey, I'm cooking now, boy!
00:43:05When you have a six month old puppy,
00:43:07still like kind of floppy and everything,
00:43:09like at the zoomies, that was Ryan after the flambe.
00:43:12I'm scared.
00:43:13Yeah, me too.
00:43:18Start cooking your eggplant.
00:43:19Chef, look at this.
00:43:20I'm doing the- Some of those are a little large.
00:43:22Thick?
00:43:23Yes.
00:43:24I have a problem in life.
00:43:27Now let's start your flour egg breadcrumb.
00:43:30I'd just like to congratulate myself.
00:43:31It's a record number of sheep pants used.
00:43:39What's the finesse factor over there, CT?
00:43:42On the worst cooking and scale of finesse,
00:43:4410 being just prints, one being literally a water bug.
00:43:49That's my guy.
00:43:50That's what I like to see.
00:43:51We call that the CT season right there.
00:43:54CT is a number one.
00:44:00This guy needs to absorb.
00:44:02Easy.
00:44:02Just a little finesse.
00:44:07All right, 28 minutes left, everybody.
00:44:09Roll the pasta.
00:44:11Wow.
00:44:11Let's go.
00:44:17Y'all love doing it.
00:44:20She looks like a 10-foot long feather boa.
00:44:24The glamour of it all.
00:44:26That's a long one.
00:44:28You know what?
00:44:29You know I like it long.
00:44:32What?
00:44:33Look at you go.
00:44:34It is literally a miracle.
00:44:37I have never imagined that I would be able to do something
00:44:40like this.
00:44:41I feel empowered.
00:44:42This is one of the greatest things I think I've ever
00:44:44done in my life.
00:44:45The semolina is ready to receive the pasta.
00:44:47Use your semolina, not this flour.
00:44:49Stop.
00:44:49Oh, I mean, the flour is called all purpose.
00:44:52Just dump that and put the semolina in there.
00:44:54I mean, I guess not for this purpose.
00:44:56Who knew there's so many flours?
00:44:58Fold, fold, whoo-hoo!
00:45:01How you looking?
00:45:02Are these too long, Chef?
00:45:04I mean, they're longer than mine.
00:45:05Boom, light bulb goes off.
00:45:08I have a world-renowned chef that's
00:45:11going to be my sous chef for two minutes.
00:45:14Can she complain about my pasta if she's
00:45:16the one that ran it through?
00:45:18No.
00:45:19Can I get my two minutes, Chef?
00:45:23I got my two minutes!
00:45:25Like, yeah, yeah.
00:45:27She literally got into Team Red competitor mode.
00:45:31One minute.
00:45:32Let's go.
00:45:32And took over for me and kind of like manifested
00:45:35my own energy while I got to decompress and relax.
00:45:40Let me get your plates, Chef.
00:45:41Let me get your plates, Chef.
00:45:42Thank you, Chef.
00:45:43When you get me as a sous, you're going to get the best.
00:45:45Thank you, Chef.
00:45:46For your station, Chef.
00:45:48Should I salt the water, Chef?
00:45:51Done, Chef.
00:45:52Done.
00:45:52Thank you, Chef.
00:45:53Appreciate you.
00:45:59It's coming up looking all crazy and deformed.
00:46:02Oh my God.
00:46:04What did I do wrong?
00:46:06Is it too wet, Manila?
00:46:07One second.
00:46:08Is there a way for me to dry it out?
00:46:10Let's put a little semolina over it.
00:46:11I have to dry out this pasta.
00:46:13That's not going to work out.
00:46:14So I'm fanning her.
00:46:15Let's dry out this pasta before I send it back through.
00:46:19All right, I'm bouncing back.
00:46:21I'm bouncing back.
00:46:22I'm bouncing back.
00:46:23All right, 13 minutes.
00:46:27You should start layering eggplant.
00:46:28Plant.
00:46:29Sauce.
00:46:29Cheese, cheese, sauce, plant.
00:46:31It's sauce.
00:46:32It's eggplant.
00:46:33It's sauce.
00:46:34It's eggplant.
00:46:35It's sauce, cheese, like sauce, eggplant.
00:46:39It's sauce I put on the bottom.
00:46:41Just a little, just a little.
00:46:44Just a little.
00:46:45We should start frying our parm.
00:46:52It's not even hot.
00:46:57The burners are off again.
00:46:59My oil isn't hot enough.
00:47:01Oh my God.
00:47:03The ovens are not getting hot, guys.
00:47:05It won't heat up.
00:47:06My oil won't heat up.
00:47:07I can't fry it.
00:47:09I can't fry this fricking eggplant.
00:47:11Chef, I need my two minutes.
00:47:13All right, ready.
00:47:14Because it's not getting hot.
00:47:16I had a plan going into this.
00:47:18All right, two minutes starts now.
00:47:19All right.
00:47:20I thought I was going to use my two minutes
00:47:22right at the very end.
00:47:23Go put this in the broiler.
00:47:24Yes, sir.
00:47:25But I need Chef Jeff to sort this out.
00:47:27This is definitely not hot enough.
00:47:29But he can't make the oil hot.
00:47:31It's starting to bubble.
00:47:32It's not bubbling enough, though.
00:47:34Major screw up.
00:47:35I'm wasting two minutes with these thermometers.
00:47:38This is the worst use of my advantage
00:47:40that anyone could ever do.
00:47:41Can you move a little bit faster, please?
00:47:48Can we start stacking?
00:47:49Unbelievable.
00:47:50No, we can't.
00:47:51My oil isn't hot enough.
00:47:5230 seconds.
00:47:53All right, give me your basil while shifting out for it.
00:47:55Wasn't supposed to happen.
00:47:57My plan was call Chef Jeff in so that he could finish the plate
00:48:02and make it look amazing.
00:48:04And then I would win the challenge.
00:48:06That's time.
00:48:07Good one, Brown.
00:48:08All right, go for it.
00:48:10Three, just do three.
00:48:11Just do three?
00:48:12Yeah.
00:48:13Five minutes left, everybody.
00:48:14Let's drop pasta.
00:48:17Remember, pasta only takes a minute.
00:48:19Oh, pasta.
00:48:20Yeah, baby.
00:48:21I just flipped my pan.
00:48:22That's what I'm talking about.
00:48:23Start thinking about bubbling that cheese up.
00:48:26Something is off.
00:48:27Make it taste good.
00:48:28You need to put your sauce on your plate.
00:48:30Okay, let's plate, let's plate.
00:48:31Let's plate.
00:48:32Let's start building those stacks, guys.
00:48:33Get it on there.
00:48:34One minute.
00:48:35Oh, my God.
00:48:36Oh, my God.
00:48:37Oh, my God.
00:48:38Oh, my God.
00:48:39Oh, my God.
00:48:40Oh, my God.
00:48:41Oh, my God.
00:48:42Oh, my God.
00:48:43Oh, my God.
00:48:44Oh, my God.
00:48:45Oh, my God.
00:48:46Oh, my God.
00:48:47Oh, my God.
00:48:48Oh, my God.
00:48:49Oh, my God.
00:48:50CG, that was sexy.
00:48:51Mm-hmm.
00:48:53Man, I'm like a tortoise over here.
00:48:56Five.
00:48:57Basil.
00:48:58Four.
00:48:59Three.
00:49:00Two.
00:49:01One.
00:49:02Finito.
00:49:05Oh, my God.
00:49:06Now, this is why I learned to cook.
00:49:08I guess I'll try some eggplant parm and some pasta.
00:49:11Yeah, let's go do it.
00:49:16All right, Reza, come on up.
00:49:19Lord knows I went through it today.
00:49:22How do you feel, Reza?
00:49:24Proud that your hands were involved in this actual dish.
00:49:30The pasta is very good.
00:49:31A little more sauce would have been nice.
00:49:33The only thing is just making sure you brown that eggplant
00:49:36on both sides really, really well.
00:49:38Yes, ma'am.
00:49:39All right, Amara, come on up.
00:49:44Lord knows I went through it today.
00:49:51So tomato sauce here is very good.
00:49:53You have a lot of good flavors, but you have a little too much cheese.
00:49:56It tastes like all Parmigiano-Reggiano.
00:49:58I'm a cheeseaholic.
00:49:59I can tell.
00:50:00I love cheese on my pasta, on my pizza, on everything.
00:50:03You may think it's too much cheese, but it tastes good to me.
00:50:06It's a lot of cheese.
00:50:08Not quite exactly like mine.
00:50:10Okay.
00:50:11All right, Val.
00:50:12Come on up.
00:50:13Oh boy.
00:50:14Look at that.
00:50:15Wow.
00:50:23You seem to enjoy making the pasta.
00:50:25I always was like really impressed by that machine.
00:50:27The texture of the pasta is very good.
00:50:30Eggplant Parm has a lot of flavor.
00:50:33Basil's a little too large that was on top.
00:50:37All right, Manila, come on up.
00:50:39There were a few little things happening in the station today.
00:50:44The dough was not doughing.
00:50:46It was a little bit too wet.
00:50:48I can tell texturally you had a little bit of issues with the pasta.
00:50:52It doesn't have that little bit of that bite in there.
00:50:54It just feels soft.
00:50:56And the sauce with the pasta needed a little bit more salt.
00:51:00But I think that you were able to get a lot of flavor here
00:51:03in your Sicilian eggplant.
00:51:04Thank you, Chef.
00:51:05Mm-hmm.
00:51:06Woohoo!
00:51:07Manila!
00:51:08Yeah!
00:51:09Julie, you are up first.
00:51:15This basil chiffonade is so beautiful.
00:51:18Perfectly cut.
00:51:19Is that it?
00:51:21Your pasta is really, really good.
00:51:24Like restaurant quality good.
00:51:25I mean that.
00:51:26Ciao, Bella.
00:51:27The only thing is like just overall salt.
00:51:29Once that thick pasta hits, you know,
00:51:31it just drops the salinity down too.
00:51:33So that's why we season our pasta water pretty aggressively.
00:51:37Lisa, come on down.
00:51:43Your eggplant parm could have used more seasoning.
00:51:46But that being said, like real great crust to this.
00:51:49Let's move on to the pasta.
00:51:50Slightly thick.
00:51:51Mm-hmm.
00:51:52Maybe one more sheet.
00:51:53Okay.
00:51:54On six.
00:51:55Would have had more of that supple, pillowy.
00:51:56Okay.
00:51:57Pretty darn good though.
00:51:58Okay, thank you.
00:52:00Oh my gosh, I'm shocked.
00:52:01No, come get this.
00:52:02Okay.
00:52:03I don't do the dishes.
00:52:04C.T. Jones, let's do it.
00:52:05I present to you the Leaning Tower of Eggplant.
00:52:07Oh, very nice.
00:52:10Your noodles are rolled perfectly and cooked perfectly.
00:52:13Yeah, all right.
00:52:14Really nice.
00:52:15But your sauce is a little young.
00:52:16I didn't know that was a thing.
00:52:18Oh.
00:52:19The tomatoes and the onions didn't simmer long enough before you added the cream.
00:52:24It's too pungent for me.
00:52:26Now I get it.
00:52:27Go Bev.
00:52:28Go Bev.
00:52:29Go Bev.
00:52:30Go Bev.
00:52:35Your eggplant is really nice.
00:52:36Really balanced.
00:52:37Good little cheese pour over there.
00:52:39But your pasta is overcooked.
00:52:41It's kind of mushy.
00:52:42I didn't know that you could overcook the noodles.
00:52:44It's pasta.
00:52:46Ryan Lochte.
00:52:47Go Ryan.
00:52:48Ryan.
00:52:49Slow and steady wins the race.
00:52:51She got the slow part right.
00:52:53Okay.
00:52:57Lovely pasta.
00:52:58Now, this is the first time I ever had eggplant.
00:53:00Oh, and what did you think?
00:53:01I fell in love with it.
00:53:02Okay.
00:53:03But that's me.
00:53:06Good.
00:53:07Eggplant's excellent.
00:53:08Yay!
00:53:09Really well seasoned and crunchy.
00:53:11Good job.
00:53:12First eggplant.
00:53:13Woo!
00:53:14Wait, hold on.
00:53:15Is that an Olympic tattoo right there?
00:53:16Yes.
00:53:17Oh, that's awesome.
00:53:18It's kind of traditional.
00:53:19Once you go to the Olympics, you have to get the...
00:53:20Yeah, I was going to get mine, but I just, like, don't want to do it.
00:53:22Yeah.
00:53:23Just because, you know...
00:53:24We'll get a tattoo later.
00:53:25We'll get a tattoo later.
00:53:26Chef Jeff, if you keep me in this competition, me and you, afterwards, we're going to get
00:53:31an eggplant tattoo.
00:53:34Recruits, congratulations on making it to week two of boot camp.
00:53:39Woo-hoo!
00:53:40Week two!
00:53:41Let's start with the good news.
00:53:42The recruit on the red team with the best eggplant parm and pasta is...
00:53:49Val!
00:53:51Oh, yeah!
00:53:52That is insane.
00:53:54I won't.
00:53:55I won't.
00:53:56I won't.
00:53:57I rolled that dough.
00:53:59Oh, yeah.
00:54:00Oh, yeah.
00:54:01On the blue team, the recruit with the best eggplant and pasta is...
00:54:08Ryan!
00:54:10I am shocked.
00:54:12I have the best eggplant parmesan.
00:54:15Stop playing with me.
00:54:16Your noodles saved you.
00:54:17They were perfectly cooked.
00:54:18And just the composed eggplant was beautifully crispy and fried.
00:54:21Woo!
00:54:22The next recruit safe on the blue team is...
00:54:25Downtown Julie Brown.
00:54:26Woo!
00:54:27CT!
00:54:28Woo!
00:54:29Beverly.
00:54:30Woo!
00:54:31At least, unfortunately, that means you are on the bottom and you're up for elimination.
00:54:35Please step forward.
00:54:36Also safe on the red team this week is...
00:54:39Reza!
00:54:40Woo!
00:54:41Thank you, Chef!
00:54:42Manila.
00:54:44Unfortunately, that means, Amara, you are up for elimination.
00:54:49Please step forward.
00:54:50Lisa and Amara, unfortunately, one of you will be leaving us tonight.
00:54:55You will both compete in our second blind elimination cook-off.
00:54:59And since this week is all about iconic duos, you will have 15 minutes to make a sweet and spicy appetizer.
00:55:07Jeff and I will leave the kitchen while you two cook.
00:55:10And once time is up, we'll come back and judge what you've made without knowing who made which dish.
00:55:16We love surprises.
00:55:17Whoever makes the best sweet and spicy appetizer will continue on in boot camp.
00:55:22Capiche?
00:55:23Capiche.
00:55:24I'm beyond nervous about this cook-off.
00:55:26I'm not ready to go home yet.
00:55:28Are you guys ready?
00:55:29We're ready.
00:55:30Yeah.
00:55:31Because your time starts now!
00:55:32Let's go!
00:55:33Get out!
00:55:34Go!
00:55:35All right, Lisa.
00:55:36Okay.
00:55:37Which one is it?
00:55:39As a mom, my girls order chicken tenders and fries wherever we go.
00:55:43That's a great appetizer.
00:55:44I'm about to hit the pan.
00:55:45Okay, okay, okay, okay.
00:55:46You see where it's going a little bit?
00:55:47Yeah, yeah, yeah.
00:55:48So, chicken tenders it is.
00:55:49Hit it with a boom.
00:55:50Okay, stop.
00:55:51Talk to me!
00:55:52Do we have butter?
00:55:53This is my first time making an appetizer.
00:55:56I'm great at ordering them.
00:55:57Okay, what are you thinking?
00:55:58What are we thinking?
00:55:59Like eggs?
00:56:00Maybe we'll have some spicy bacon, a spicy egg.
00:56:03For my sweet, some Greek yogurt with some agave nectar.
00:56:06Eggs?
00:56:07All right.
00:56:08That's bold.
00:56:09Eggs as an appetizer?
00:56:10Okay.
00:56:11I thought that was more for breakfast.
00:56:12Are your eggs going to be spicy?
00:56:14Spicy.
00:56:15Ooh, a spicy egg.
00:56:16All right.
00:56:17Isn't breakfast just an appetizer for lunch?
00:56:19I like what you're thinking.
00:56:20No doubt.
00:56:21No doubt.
00:56:22Remember to put salt.
00:56:23Hit it with the salt, right?
00:56:24Yeah.
00:56:25We just learned how to bread pork, so I'm sure it's the same thing for chicken, right?
00:56:29Ah!
00:56:30So remember, it goes in the flour first.
00:56:32And stick it in the egg, and then stick it in the powder, and then stick it in the crunchy
00:56:35thing.
00:56:36You're killing it.
00:56:37You're killing it.
00:56:38Butter with bacon?
00:56:39Butter with bacon.
00:56:40Yup.
00:56:41Butter with bacon, yeah.
00:56:42I've never made an egg before.
00:56:43Oh, nice crack.
00:56:44My first egg ever.
00:56:45It's perfect.
00:56:46She's doing honey chicken.
00:56:47Always go for honey, right?
00:56:48You can't go wrong with honey.
00:56:49And where's the spice going to come from, Amara?
00:56:52Chili peppers.
00:56:53A spicy, sugary, sweetie, chili, honey.
00:56:55Put it in.
00:56:56Put it in there.
00:56:57Let's do that.
00:56:58Put it in.
00:56:59Yo, Amara knows what she's doing after.
00:57:00Ah!
00:57:01Ten minutes.
00:57:02There we go.
00:57:03Where's your spice coming from?
00:57:04I know I need to add spice to this.
00:57:05Can I grab this?
00:57:06Okay.
00:57:07Okay.
00:57:08Bye.
00:57:09So I add crushed red pepper.
00:57:10Oh!
00:57:11She dumps in a half a container of red pepper.
00:57:15Too much, too much.
00:57:16I have way too much red pepper in this pan.
00:57:18I don't know what I'm gonna do.
00:57:19Way too much.
00:57:20You're not supposed to kill the judges.
00:57:21You're just supposed to add a little spice to it.
00:57:24All I'm thinking is, this is the end.
00:57:29Scrape it out. Scrape it out.
00:57:31Oh, we got the spicy part down.
00:57:33Flip it out.
00:57:34It was a little heavy pour.
00:57:35Flip some more out.
00:57:36Okay.
00:57:37Chilis are moved.
00:57:38Do you want to zest anything?
00:57:40I wouldn't mind those.
00:57:41Oh, put some lemon in that.
00:57:42Or vinegar.
00:57:43Should I put the lemon juice?
00:57:44Sure.
00:57:45Put the lemon juice.
00:57:46Put a little bit, yeah.
00:57:47I'm doing what Reza says, but now that I'm trying it, I'm like, whoa, whoa, whoa, whoa,
00:57:51whoa.
00:57:52This is not it.
00:57:53I'm afraid I might have that juice.
00:57:56Whatever I just did kind of messed up the flavor of the sauce, but I don't have time
00:58:02to fix it, so.
00:58:03Try a little bit.
00:58:04Well, it has to be salty.
00:58:05I don't feel like it's spicy enough.
00:58:06More spice or maybe more salt.
00:58:08That should help.
00:58:09How does my egg look?
00:58:10Perfect.
00:58:11Put it on the plate.
00:58:12Put it on the plate.
00:58:13And then we have some agave on the Greek yogurt.
00:58:14Yes.
00:58:15Yeah.
00:58:16Why not?
00:58:17Mango.
00:58:18Like, mango, Greek yogurt, agave nectar.
00:58:19Like, that sounds like an appetizer I would want.
00:58:21Over the top.
00:58:22You were here, now you're up here.
00:58:24I grab a mango, and like, now I need to just figure out how to cut it.
00:58:27Mango is cut this way.
00:58:28How do you cut a mango?
00:58:29This?
00:58:30Not that way.
00:58:31Yeah, yeah.
00:58:32Peel it.
00:58:33Careful, not towards you.
00:58:34Now I understand what Chef Jeff and Chef Tiffany feel when they see us using knives.
00:58:39No, no, no, no.
00:58:40You cut it, right?
00:58:41I am terrified that Lisa is going to dismember herself.
00:58:45Scrap the mango!
00:58:46Lisa, scrap the mango!
00:58:47Forget the mango, we're going with pineapple.
00:58:49There you go.
00:58:50Yes, yes, yes, yes, yes.
00:58:51Now you've got it, girl.
00:58:53Oh.
00:58:54Careful.
00:58:55Okay.
00:58:56Five minutes.
00:58:57No, you don't even need that.
00:58:59Come on, we need bonus points.
00:59:00I have five minutes left on the clock, and I'm trying to figure out what else I can add to impress the chefs.
00:59:05You can fry that in the chicken after you take the chicken out.
00:59:08Exactly, that's what I'm thinking.
00:59:10Since I don't have fries, why not do, like, a pita bread fry-ish thing?
00:59:16I don't know how it's going to taste, but it sounds good in my mind.
00:59:19Hey, get that bird piece out of there.
00:59:21Okay, time to plate.
00:59:22Take that bacon off there.
00:59:23It's burning.
00:59:24This is, like, very stressful.
00:59:26How is the temp?
00:59:27It says 152.
00:59:28The chicken tenders look good.
00:59:30They look crispy.
00:59:31It's cooked.
00:59:32It's actually cooked.
00:59:33Yeah, they're cooked.
00:59:34We need it a little spicy.
00:59:35Spice on the egg.
00:59:36On the egg.
00:59:37On the egg.
00:59:38Not too heavy, not too light.
00:59:39We have my spice, my sweet, and my bacon.
00:59:41The guava, guava, guava, guava, whatever the sweet crap is, put that sweetness on the...
00:59:47You're so technical.
00:59:48Sweetness.
00:59:4945 seconds left, guys!
00:59:52I can't!
00:59:54How do I put it on top of the bread?
00:59:56Make an X.
00:59:57Yeah, yeah, yeah.
00:59:58There you go.
00:59:59Make an X again.
01:00:00Like a little chicken toasty.
01:00:01Okay.
01:00:02There you go.
01:00:03I see the vision.
01:00:04Five, four, three, two, one!
01:00:05Stop!
01:00:06Lisa, I am so proud of you, my baby.
01:00:09You did it, girl.
01:00:11Woo!
01:00:12It's, like, a mess.
01:00:15Amara's looks like a professional chef today.
01:00:19But I'm always optimistic.
01:00:22Lisa, Amara, we gave you 15 minutes to make us a sweet and spicy appetizer.
01:00:29Let's see how you did.
01:00:30Let's start with dish A.
01:00:32The chicken itself is crispy, very tender.
01:00:36The sauce is sweet and spicy, so I'm getting a little bit of both.
01:00:40Yeah, I'm getting something bitter in the sauce, but it is sweet and spicy.
01:00:44I think this is, like, pita, and it's fried.
01:00:48I'm not sure why that's on the plate.
01:00:50I mean, but it's, like, chewy and crispy.
01:00:52The plating, the tenders on the X is, like, don't eat me almost.
01:00:57It's, like, not here.
01:00:58Something's buried here.
01:00:59I hope this X doesn't get me X'd out of this competition.
01:01:04All right, let's move on to dish B.
01:01:07Looks like we have a little breakfast, maybe, bacon and eggs.
01:01:11Oh, salty.
01:01:13The bacon here is really crispy.
01:01:14The egg is cooked nice.
01:01:16The yolk is still nice and runny.
01:01:17This yogurt thing is messing me up on the side of my egg.
01:01:20That's a different kind of feel there.
01:01:22I'm not getting the spice as much here.
01:01:24I got it on the bacon, like, and I'm wondering if it's cayenne that has melted into the bacon.
01:01:29So I'm getting more salty spicy here and less spicy sweet.
01:01:32I mean, this reminds me of a domestic business class airline breakfast.
01:01:36I don't fly business class, so I wouldn't know.
01:01:39Tiffany and I agree that the recruit who will be staying in boot camp is the recruit who made dish A.
01:01:49Tamara, well done.
01:01:51I won.
01:01:52I get to stay another week, and I have another opportunity to actually fulfill my dream of becoming a better cook.
01:02:00I'm sorry, Lisa.
01:02:02That means you have been eliminated.
01:02:04But you will not be going home empty-handed.
01:02:06You will be taking home $2,500 for the charity of your choice.
01:02:10Who have you been playing for?
01:02:12I've been playing for Utah Foster Care.
01:02:14I love their give back to foster kids and foster families, and it's near and dear to my heart.
01:02:19So I'm super excited to be able to make a donation to Utah Foster Care.
01:02:23Thank you so much.
01:02:24Unfortunately, Lisa, I have to ask you for your apron back.
01:02:27No.
01:02:28In a way, I feel a little relieved because I feel like I was in over my head.
01:02:33I'm a little sad, too, though, because I feel like I've learned so much.
01:02:36Bye, everybody.
01:02:37I can't wait to get home and, like, try making these dishes for my family.
01:02:42Next time on Worst Cooks in America, Celebrity Edition.
01:02:46Welcome to the Worst Lotus.
01:02:48Get them!
01:02:49Head up! Head up!
01:02:50God, my team is aggressive.
01:02:52I'm trying to do the sauce.
01:02:54My arm's starting to hurt.
01:02:55This is definitely not my version of a vacation.
01:02:58All right.
01:02:59Let's get those fishes of filet in.
01:03:01Don't pull it. You're going to tear the meat.
01:03:03Don't underestimate their inability to break down a whole fish.
01:03:06I think I pulled an eye.
01:03:07Oh, you fish.
01:03:08This is going to be the death of me.
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