- 8 hours ago
Worst Cooks In America - Season 30 Episode 6 - Reality Check: Agents Of Flavor
Category
🎥
Short filmTranscript
00:00Previously, on Worst Cooks in America,
00:02Celebrity Edition.
00:03Who's ready to party?
00:04Go, go, go, go, go!
00:05Hoppa!
00:06Don't touch that one unless you want trouble.
00:08And I'm drinking tea at a rock and roll party.
00:11We are making brunch burgers.
00:13Mmm.
00:14Deep.
00:15Sorry.
00:16Watch out.
00:17Just drop some onions.
00:18Oh, that's a burger!
00:21Overdoing it really negates that it's a burger.
00:23Sorry, Julia, you have been eliminated.
00:25Rock and roll, baby.
00:27Wubble, wubble, wubble!
00:29Tonight, celebrities that can't cook.
00:32Whoa!
00:33Whoa!
00:34Whoa!
00:35And we've got the full scoop.
00:37Oh, it's gross!
00:38Oh, my God, it's gross!
00:39For these sizzling and scintillating stars of stage and screen,
00:45it's time for a...
00:46Reaction!
00:47Hold camera!
00:48Mr. Entertainment, Jeff Mara.
00:50Oh, we're playing with fire hair, Tim.
00:52And Tinseltown Tiffany Derry are on the scene.
00:55This mess over here, my goodness!
00:58They'll take these hot shots...
00:59Yeah, let's not blend the lid.
01:01...from public meltdown...
01:02Nice bump!
01:03...to Toast of the Town.
01:05Hey, I'm cooking now, boy!
01:07And one of these A-listers will win $25,000 for charity...
01:11Oh, that's disgusting.
01:12...on Worst Cooks in America, Celebrity Edition.
01:15Oh!
01:16Reality Check.
01:21What?
01:22Agents of Flavor.
01:24Agents of Flavor.
01:25Recruits, welcome to week six.
01:27Oh, look at that.
01:29So, Chef Tiffany and Chef Jeff are dressed like they are secret agents.
01:33Guns out, guns out.
01:34You got a permit for those guns?
01:35Which one?
01:36Yeah, just that one.
01:37Oh, no.
01:38I accept the mission.
01:40Let's do this.
01:41What do we have to do now?
01:42We are so glad you have received our distress call.
01:45We are in desperate need for some covert culinary operatives.
01:49Because your skill drill recipe has vanished.
01:52And we need your help to get it back.
01:54Your mission is to track down the dish and to recreate it...
01:58...in a race against time.
02:01As a team, you'll work together to solve clues...
02:03...and complete a scavenger hunt across boot camp.
02:07Each clue will lead you closer to the missing dish for today's cook.
02:10You will have 40 minutes to piece together the clues to find the dish...
02:14...and then recreate it.
02:16The longer it takes for you to find the dish, the less time you have to recreate it.
02:20You must work together as a team to identify the ingredients in the dish.
02:24But each of you will be judged individually for your own dish.
02:28You will find your first clue at headquarters.
02:34And remember, recruits, the ticking clock to save boot camp and to save the world.
02:39...begins now!
02:48It says, solve the picture riddle on the screen to hack them in firm.
02:51The answer will hold your next clue.
02:53This is egg.
02:54Drum yolk.
02:55I don't think that's a drumstick.
02:56Paddle.
02:57Or.
02:58Egg.
02:59No.
03:00Oregano.
03:01Wow, they got it.
03:02They got it immediately.
03:03First of all, that's not how ores are shaped.
03:04That's a paddle.
03:05Chicken yolk.
03:06No.
03:07Plus, no.
03:08I can't help you out, but I solved it pretty quickly there, Gabe.
03:10Drum yolk.
03:11No.
03:12Where the hell is the oregano?
03:14We were able to guess oregano very quickly, but now we have to find it.
03:18Where the is it?
03:19Ore...
03:20Yolk.
03:21Ore?
03:22Ore-yolk.
03:23No.
03:24Oh, man.
03:25There are a lot of herbs on the ground.
03:26Very disrespectful on the right team of the herbs.
03:27Oregano.
03:28Oregano.
03:29I got it.
03:30That's my guy.
03:31You got it?
03:32Yeah.
03:33Whether roasted, boiled, baked, or mashed.
03:36This covert operative is known as the golden eye of the culinary world.
03:40Potato.
03:41Excuse me.
03:42Right?
03:43Right?
03:44Yeah, I think so.
03:45Yes, yes, yes.
03:46Woo!
03:47You're on the right track.
03:48All right, all right.
03:49Go!
03:50Use the spice skewer to pump the arm.
03:53Go again.
03:54Oh.
03:55Oh, buddy.
03:56Get it, Val.
03:57Uh-oh.
03:58Val?
03:59Wow.
04:00Yep.
04:01Wow.
04:02What the hell?
04:03Val, you gotta get a little rough.
04:05They are not spear fishermen like we are.
04:07He's a skin diver in the Caribbean, going down there and getting like an octopus.
04:11Get it.
04:12Hard.
04:13You got it.
04:14Hard.
04:15There you go.
04:16One more.
04:17Hard, hard.
04:18There we go.
04:19There it is.
04:20There it is.
04:21I'm an undercover agent with a dark disguise.
04:22Peel back my...
04:23It's onion.
04:24You guys on fire.
04:25CT and I are killing it.
04:26This is a dream team right now.
04:28Okay, select ingredient placards in the laser.
04:30Go.
04:31On the board, I see strawberry, tomatoes, blue cheese, and chai.
04:34So we have to go through this maze to grab ingredients with the number on it.
04:37And pair them with the proper flavors.
04:40Bigger classic combos, right?
04:42That is going to unlock the food that we're going to be cooking.
04:45Next obstacle is the laser maze.
04:48I'm feeling good.
04:49I mean, I'm nimble and I'm just doing the empty hammer through the lasers.
04:55Oh, buddy.
04:56Let's go, Val.
04:57Honestly, getting through this laser maze is not that easy.
05:01And I'm tiny, so I have no idea how CT is going to get through this.
05:05Okay, chai, sour cream.
05:06Grab sour cream.
05:07Ugh.
05:08Fuck.
05:11Reza, the little ninja.
05:13He just crawled underneath all the lasers.
05:15What'd you get?
05:16The hard one.
05:17Manila, on the other hand, she had a different approach.
05:19Oh, I'm going.
05:20Ah!
05:21Ah!
05:22Okay, this is a lot harder.
05:23Every single laser is hitting her.
05:25Ah!
05:26Ah!
05:27Ah!
05:28Two, four, six, one.
05:29Try that.
05:30Let's go.
05:31We took a long time.
05:32Three.
05:33Strawberry.
05:34Two, four, three, one.
05:35Nope.
05:36Three, four, seven, seven, seven.
05:37No, it's not right.
05:38Sorry.
05:39Blue cheese and olives.
05:40Ran through the maze a couple times, but I want Beverly to take the lead on this because
05:43I feel like she has a better understanding of what pairs better together.
05:45Say the numbers.
05:46But what I can do is sit here and control the padlock while she's reading off numbers.
05:51Try.
05:52Try sour cream?
05:53Put it down now.
05:54Try blue cheese and olives.
05:55Yes.
05:56Three, four, seven, nine.
05:57No.
05:58Yeah, I'm realizing I'm a terrible spy.
05:59Take the out.
06:00Go.
06:01Two, eight, three, one.
06:02Okay.
06:03Oh, my.
06:04The code has been broken.
06:05Three, five, seven, nine.
06:06Now you must replicate the dish.
06:07Three, five, seven, nine.
06:08Ooh.
06:09That's the number.
06:10Go.
06:11Two, eight, three, one.
06:12Okay.
06:13Oh, my.
06:14The code has been broken.
06:15Three, five, seven, nine.
06:16Now you must replicate the dish.
06:17Three, five, seven, nine.
06:18Ooh.
06:19Oh.
06:20The .
06:22Okay, so that's pork.
06:23As soon as I see it, it's clear it's pork tenderloin.
06:26Is that pork loin?
06:27Pork tenderloin.
06:28The tenderest loin of the pork.
06:31Lettuce.
06:32Dill.
06:33Cucumber.
06:34Cucumber.
06:35There is a salad with salad greenery thingies in it.
06:38This is a mashed potato.
06:39Next to the pork is some mashed potatoes, and it's got some kind of green in there, an herb.
06:45Terragon.
06:46Terragon.
06:47What is this, you guys?
06:48And then there's some kind of like sauce.
06:50I'm tasting maybe like horseradish?
06:52The horseradish sauce.
06:53Not horseradish.
06:54Ah.
06:55That's a pork loin.
06:56Okay.
06:57All right.
06:58Good luck.
06:59Baby, let me tell you this.
07:00I am an excellent cook of mashed potatoes.
07:02We're going to spend 45 minutes waiting for the water.
07:04When it comes out of the box, and all you have to do is add water.
07:07So this is going to be a little bit different.
07:09Do you think we have time to start boiling this water from cold water?
07:13Yes, you do.
07:14We do?
07:15You do.
07:16If you say so.
07:17I'm going to cut this into smaller pieces so she cooks the faster.
07:21Come on.
07:22I just need these potatoes to be cooked.
07:24Help or dry clean out.
07:26It's going really well here.
07:28I hate swine, but I'm going to make it.
07:30So first things first.
07:31I'm making the salad and chopping the herbs.
07:36I'm adding this real funky lettuce that looks like a weed, snap peas, cucumber, walnuts,
07:43parsley, sherry vinegar, olive oil, salt and pepper.
07:47I'm very confident about these herbs.
07:49Okay.
07:50And there's my salad.
07:51Okay, why did you dress it so quick?
07:52Oops.
07:53Because it was something I knew and I wanted to get that done and taken care of.
07:57The next time put all your herbs or whatever and then put your vinaigrette to the side
08:01and toss it the last minute.
08:02Yes, ma'am.
08:03Okay.
08:04I learned something new every day.
08:0515 minutes.
08:14Basically, the salad is simple.
08:15Honestly, I just think it's olive oil with salt, pepper, and walnuts.
08:18I'm using watercress because it matches the salad that's on the plate.
08:22I didn't even know it was called watercress until I saw the label on the package
08:25when I grabbed it out of the fridge.
08:28Looks pretty simple.
08:29When I tasted the pork, it tasted pretty classic.
08:32So I'm just going to stick to oil, salt, and pepper.
08:35Woo!
08:36Get that into the skillet.
08:37That was fun.
08:38So next up is my salad.
08:39That's like barely brushed.
08:40So I grab my watercress.
08:42Cucumbers.
08:43And my snap peas.
08:44I grab fennel fronds and some parsley.
08:46Mind if I grab some?
08:47And I grab my walnuts, which now I need to chomp.
08:51I don't have a lot of time, so I think on my feet and I grab a piping bag.
08:56Need to pound my nuts.
08:57Throw my nuts in the bag and I start pounding.
09:00Ah!
09:01What's the, the temperature of pork is 145, correct?
09:03Yes, correct.
09:04Very center of it.
09:05Center.
09:06And remember, so I would take it at 140 so that it can carry over cooked, right?
09:10So for my salad, I'm using arugula.
09:12We have arugula.
09:13We have something that's other green.
09:15I'm using watercress.
09:16I'm using some other green things.
09:19Arugula.
09:20We have, um, watercress.
09:22I'm using some lemony vinaigrette that I've just made.
09:26And we have some cucumber.
09:28It's a salad.
09:29It looks like a salad.
09:30It's a salad.
09:31Uh, pork.
09:32So, you know, my initial thought was that it was pork.
09:35But, you know, the more I keep going back to this dish, the protein just a hell of a lot more round than the pork I have as a choice to cook with.
09:43Pork tenderloin.
09:44Beef tenderloin.
09:45I start to second guess myself.
09:47Maybe I'm wrong.
09:48I don't know.
09:49Just go with my gut.
09:50Thought it was pork.
09:51Now it's beef.
09:52What's that?
09:53It's a beef tenderloin.
09:54So, I'm about to start cooking the beef.
09:56Okay.
09:57Make sure you grab the right things, guys.
09:59My spidey sense is tingling or something.
10:00Taste the dish again.
10:01Taste the main component of the dish.
10:03Make sure you got the right protein.
10:04He hear you, but he didn't hear you.
10:06Two different animals.
10:07Look at the inside.
10:08What color is this?
10:09Ugh.
10:10All right, what's that?
10:17Is that beef?
10:18Beef's what's for dinner, baby.
10:20So, I second guess myself again.
10:21Or third guess myself.
10:22And, you know, I go back to my original choice, which was pork.
10:25That would've been a huge mistake.
10:27I just didn't have the same shape.
10:28Ten minutes to the end of the world.
10:30Milk and butter in the mash.
10:31Heavy cream.
10:32Heavy cream.
10:33I feel like it's no secret that this agent has never made mashed potatoes before.
10:37Adding cold cream.
10:38We've talked about not adding cold liquid to potatoes because it brings the temperature down,
10:43makes it gummy, changes the texture.
10:45I have no idea what I'm doing.
10:46What do I make mashed potatoes?
10:47Potatoes.
10:48Potatoes.
10:49What else?
10:50What else goes in potatoes?
10:51Milk and butter.
10:52Okay, and then is there any flavor you're getting in that mashed potato?
10:54She tells me that there's one more ingredient.
10:56Green onion.
10:57No.
10:58What is it?
10:59What it tastes like?
11:00I do not know what it is.
11:01Oregano?
11:02Mmm.
11:03We've never cooked with oregano.
11:04But I could taste it.
11:05Come on.
11:06Dill?
11:07If it wasn't dill, there's only one more.
11:08But I, just by my secret agent's nose, I was able to find out.
11:13Is that what it is?
11:14No.
11:15Hold on.
11:16Let me smell it.
11:17It's this.
11:18Bingo!
11:19Use your nose!
11:20I don't know English like that.
11:22Yeah, I knew that.
11:23You got this?
11:24What's this?
11:25That's cucumber.
11:26Cucumber?
11:27I'm a dancer.
11:28I got this.
11:29A little bit of heavy cream.
11:31So once my potatoes are soft, I add some heavy cream, get them in the blender.
11:35How are those potatoes?
11:36Creamy?
11:37Whipped?
11:38Smooth?
11:39Mashed?
11:40What?
11:41But I still need my herbs.
11:42It's in between dill or fennel.
11:43It's not fennel.
11:44I have absolutely no idea what exactly this is.
11:48Maybe it is fennel.
11:49So I grab some, I throw it in.
11:51I'm gonna go with fennel.
11:52I'm gonna go with fennel.
11:53And we'll see.
11:56That's pretty good.
11:57I feel pretty good for someone who doesn't mess with pork.
12:00The pork, I'm not gonna try it.
12:02I don't eat pork, but I've watched the other two make their pork tenderloin.
12:07Yeah, let's do it.
12:08I can do this.
12:09Oh, oh, baby.
12:10Careful.
12:11My rabbi is gonna be on my ass after today.
12:17For religious reasons, I think I might have to DQ myself from this challenge.
12:22Make sure this is all charred on all edges.
12:25I cut my tenderloin in half.
12:26I try to, you know, maybe cut a corner to see how far off I was.
12:30Whatever, it'll be fine.
12:31You never notice.
12:32So I thought.
12:33Why'd you cut into the tenderloin?
12:35I just had to peek.
12:36I just had to see what was in there.
12:38You gotta use the temp instead of cutting.
12:40I'll just put them back together.
12:42It feels good as new.
12:43Oh, you put them back together, magically.
12:44Well, I mean, what do you want?
12:45I'm gonna slice them up anyway so it wasn't like I was gonna serve it whole.
12:49Yeah, wow.
12:50Put it over here.
12:51Look at the David Blaine of boot camp over here.
12:54He just magically put the tenderloin back together.
12:57There's a sauce on this pork.
12:59And as I taste the sauce, I realize there's definitely seeded mustard.
13:03What else goes in there?
13:04Again, I have no experience in any of the ingredients.
13:07My palette of food is like mustard, ketchup, hot sauce.
13:12Put some Greek yogurt in there, maybe?
13:14That's it.
13:15Give it a little color.
13:16I'm tasting and it's tasting close enough.
13:19I'm ready to move on.
13:20Two minutes, you gotta be plating.
13:21It means that your pork will be cut and you're plating in two.
13:24You're piping your nuts?
13:25No, I just because I pounded them so I didn't lose them all.
13:28But why are you using the piping bag for nuts?
13:30Because I just contained them.
13:31Okay.
13:32So I didn't get them all over and waste them.
13:34Oh, okay.
13:35Very good.
13:36I like the way.
13:37All right.
13:38It's piping nuts.
13:39You're stressing me out.
13:40Boom.
13:41Boom.
13:42Taste your salad.
13:43Make sure it's thrust.
13:44Make sure the vegetables are correct.
13:4610, 9, 8, 7, 6, 5, 4, 3, 2, 1.
13:54Hands up.
13:55Very nice.
13:56We're good.
13:57All right.
13:58Let's see if these dishes can save the world.
14:01All right.
14:02Manila, you are up first.
14:07All right.
14:12The pork is delicious.
14:15On the salad, I think the vinaigrette's really nice and tasty.
14:18You are missing the zucchini, which you used cucumber in here.
14:23Missing the nuts, the snap peas.
14:26Maybe they didn't make that onto the plate.
14:28The potatoes are definitely undercooked.
14:30You got some chunkies in there.
14:32But not bad.
14:33Pretty darn close.
14:34Beverly.
14:35Hey.
14:36Is that zucchini or cucumber?
14:38That is cucumber.
14:40But great cook, great temperature on the pork.
14:44Potatoes needed a little more time.
14:45They're chunky.
14:46Could use a little more acid in the salad.
14:48Absolutely.
14:49But you got most of the things in there, minus the zucchini.
14:52So job well done.
14:54All right, Reza, come on up.
14:58Seeing walnuts, I believe.
15:00Yes.
15:01Okay.
15:02Instead of hazelnuts.
15:03You have the peas in here.
15:05This looks like still cucumber.
15:06Man, tripping people up.
15:07The old zucchini cucumber.
15:08Yeah, that zucchini cucumber switcheroo.
15:10I think the potatoes are really nice, nice and silky.
15:13Yeah, vinaigrette's yummy.
15:14I wish you would have weighed it to top it so that it wouldn't be as flat.
15:18Just got to be careful with the pork cookery.
15:20It's over.
15:21My rabbi is going to be pleased that I'm not familiar with pork cookery.
15:26All right, there you go.
15:28Thank you, Chef.
15:30C.T., come on up.
15:31I'm looking at my plate.
15:32It doesn't look half bad.
15:33And then I realized I forgot to put the cucumber in the snap peas.
15:36I have an unfinished salad now.
15:41Um, the pork's under.
15:43Mm-hmm.
15:44A little bit.
15:45What did you put in the potatoes?
15:46Yeah.
15:47Dill and parsley.
15:48Oh, you got the walnuts?
15:50What is it?
15:51Yeah, it's walnuts.
15:52Not the hazelnuts.
15:53The dressing for the salad, the vinaigrette, is a little salty.
15:56Did you put vinegar?
15:57No.
15:58Just salt.
15:59I have pork, potatoes, salt, and nuts.
16:01Just olive oil and salt.
16:03Not even close.
16:04I couldn't really taste it.
16:05I was trying to taste, uh, I don't know, maybe it's my taste buds.
16:09Hey, I can only assume at this point the chefs were probably getting tired of eating food.
16:15You know, that's not good.
16:16All right, thank you.
16:17Someone's going home today, so it's not looking good for me.
16:21All right, Val, come on up.
16:24Honey, I shrunk the plate.
16:27Everything's a little smaller.
16:30Overall, pork is nice.
16:32What about your sauce here?
16:33I used the seeded mustard.
16:35Oh, and I put in a little yogurt for the color.
16:37Okay.
16:38So yogurt instead of heavy cream.
16:40Yes.
16:41Okay.
16:42Mashed potatoes.
16:43They have flavor, but they're just too thick.
16:44You need more cream.
16:45Yeah, got it.
16:46All right, thank you, Val.
16:47All right, recruits.
16:48Now that you've saved boot camp, now it's time to save your own skin in the game here.
16:52We will each be showing you how to make a dish with an elevated protein.
16:56Elevated?
16:57I can just imagine all these, like, fancy meats in an elevator being like, mm, the penthouse level.
17:06Ding!
17:07And a decadent dessert.
17:10All right, red team, follow me.
17:13Blue team, let's go.
17:16I'm gonna show you how to make lamb loin with celery root and Yukon gold puree, pickled radishes
17:23and Fresno chilis, as well as a raspberry claufetti with bourbon raspberry flambe.
17:30Sounds fancy.
17:31Clue, clue, f-fute, foutine.
17:34Clue.
17:35I don't know.
17:36I don't even know how to spell that.
17:37I am going to show you how to make in-seared duck breast with braised cabbage, cauliflower mash, and a peach sauce.
17:44And peaches and cream.
17:46Fabulous.
17:47I'm excited to make a dessert finally.
17:50I have a sweet tooth.
17:52Actually, I have a whole mouthful of sweet teeth.
17:55First, I want to make my dessert claufetti is a custardy bake with some flour in it to give it some structure.
18:02So is this a tart?
18:03Yeah, it's like a little tart.
18:04So one cup of milk, eggs, sugar, flour, vanilla bean paste, blendless till smooth.
18:11Now we're gonna pour this.
18:13Raspberries.
18:14Goes into the oven for about 15 to 20 minutes.
18:17I'm gonna show you how to make your dessert.
18:19I have two sheet trays with parchment paper.
18:21Wipe the paper with butter.
18:23What I'm gonna do is make it like candied filo.
18:25Now, filo dough.
18:26Put a layer of butter.
18:28Sprinkle sugar.
18:29Then I'm gonna take another layer of that filo, and I'm gonna put it directly over the other one.
18:35And I'm going to press it.
18:36This sheet tray, put it on top so it'll weigh it down and not allow it to puff up.
18:42Good to go.
18:43In the oven, 375 for 15 minutes.
18:45Now we can get potatoes going.
18:47These are Yukon Golds.
18:48They're real buttery.
18:49About half of this celery root.
18:51What is that?
18:52It's a tuberous-like root that smells and tastes like celery.
18:55It's a coconut.
18:56Cover with water.
18:57Get this boiling.
18:58We're gonna get our cauliflower working.
19:00Cream.
19:01And I'm gonna bring it up to a boil.
19:03I'm just gonna blend.
19:06I'm also gonna add cheese.
19:08Good to go.
19:09My potatoes and celery root into the food processor.
19:13Cream.
19:14We're looking for just smooth and creamy.
19:16Yeah.
19:17My potatoes are done.
19:18Let's do our pickling.
19:19One part water and one part white wine vinegar.
19:22Sugar.
19:23Bring it to a simmer so everything dissolves.
19:25And we're gonna add Fresno chili here.
19:27And radishes.
19:28Fresh dill.
19:29Now I'm gonna pour my hot pickling liquid.
19:32We got our pickles.
19:33We are gonna get started on our cabbage.
19:36Caraway seeds.
19:37Red onion.
19:38Now I need to braise the cabbage.
19:41What is braise?
19:42Braising means to cook it in liquid.
19:44Sugar and vinegar.
19:46We call this combination agrodolce, which is like sweet and sour.
19:51I'm done with this for the next 15 minutes.
19:54Onto the lamb loin.
19:55Grind some pink peppercorns.
19:57Not actually related to like the black and the white pepper.
20:00You said they're berries, right?
20:01Yeah, they're berries.
20:02Just tried.
20:03We're gonna add cumin.
20:04I'm gonna hit all sides of this lamb loin.
20:06And then we're gonna sear this.
20:08Time to talk duck.
20:10Quack quack.
20:11We're gonna score it.
20:12This will allow the skin to get crispy.
20:15Season with salt and pepper.
20:17We're cooking duck.
20:18We started in a cold pan.
20:19We need to render this down slowly.
20:22With no oil because it's so fatty.
20:24Amen.
20:25Yes.
20:26Add weight to keep the skin touching the pan.
20:30All right.
20:31Let's make this duck sauce.
20:32Butter.
20:33Peaches.
20:34Salt.
20:35And it's a party.
20:37That's what I'm talking about.
20:39I got a little rum.
20:40Tilt it.
20:41And it goes up.
20:44Flambeing is gangster.
20:46Add in my beer.
20:47The last but not least.
20:48Butter.
20:49This is called mantabur.
20:50It means to slowly whisk in.
20:53That part is done.
20:55My clout for tea is looking delicious.
20:57Now, syrup.
20:59Turbinado sugar.
21:00Fresh little raspberry.
21:01A little water in here.
21:03I'm gonna use some bourbon.
21:05We are gonna flambe this.
21:06Oh, boy.
21:07To pour over our clout for tea.
21:10Now, dessert.
21:11So macerated berries means just to put a sugar mixture on it.
21:16I'm gonna use some Moscato wine.
21:18Now, I'm gonna make a cream.
21:19Heavy cream.
21:20Vanilla extract.
21:21Powdered sugar.
21:22Mascarpone.
21:23I'm just gonna beat this and get a creamy consistency.
21:26It's time to plate.
21:27Duck breast.
21:28My sauce.
21:30Our lamb.
21:31Pickles.
21:32Curb oil.
21:33Peaches.
21:34Cream.
21:35The filo.
21:36Powdered sugar.
21:37Ooh, chef!
21:38Syrup.
21:39Claw fatigue.
21:40Let's taste.
21:41Mmm.
21:42Mmm, yum.
21:43Let's look up.
21:44That's delicious.
21:45So good.
21:46Mmm, that's really good.
21:47Right?
21:48You have 60 minutes to replicate my seared loin of lamb, plus two vegetable sides of your choosing.
21:56As well as, put your own spin on my dessert.
21:57Your time starts now!
21:58Let's go!
21:59Woo-hoo!
22:00Woo!
22:01Yeah, let's go!
22:02My quack!
22:03Dessert first.
22:04Why are these all the same?
22:05These are all the same ones.
22:06Only a couple home milk.
22:07You got the almond extract.
22:08Yep.
22:09Hopefully filo candy is being made.
22:10Pressing down over here, chef!
22:11I'm gonna add some cheese to my dessert.
22:12Ooh.
22:13I do love me some filo dough.
22:14Any filo dough-based desserts.
22:15Oh!
22:16That's your jam.
22:17Dude, that's my jam!
22:18Manila, what are you making?
22:19I am making an orange sauce for my duck.
22:20Duck lala!
22:21Oh!
22:22Oh!
22:23Oh!
22:24Oh!
22:25Oh!
22:26Oh!
22:27Oh!
22:28Oh!
22:29Oh!
22:30Oh!
22:31Oh!
22:32Oh!
22:33Oh!
22:34Oh!
22:35Oh!
22:36Oh!
22:37Oh!
22:38Oh!
22:39Tired sauce for my duck.
22:40Duck lala!
22:42Sweet potatoes and roasting some carrots.
22:44You know I love a color theme, so we're going to go with an orange sauce on my duck.
22:49Girl, look how orange you look!
22:50I've never cooked with oranges before, but I'm pretty sure that I should take off the skin.
22:55Right?
22:56Poop poop!
22:57Right?
22:58Come on, orangey.
22:59Who knows?
23:00Who knows?
23:01I don't know.
23:02Careful!
23:03Before I came to boot camp, I thought I was doing something in the kitchen because I was
23:04adding some Italian seasoning to my jar of pasta sauce.
23:07the sauce. Manila, you're also going to want to keep a little orange juice. And now I come here
23:10and I'm realizing, like, I don't know what the I'm doing. And a little dusty just because
23:15we X-Tree. Reza, what are you thinking about for your size? I'm going to do a parsnip and carrot
23:20puree. Nice. Okay. And then I'm going to do a sauteed mushroom. Carrots and parsnips are in the
23:26water. I'm sauteing my mushrooms and my onions. You see that, Chef? Chef Tiffany doesn't want me
23:33to just do basic stuff. She wants me to implement all these things she's taught me. If I want
23:39to add fennel, do I roast them? Do I grind them? What is it going in? Mushrooms. Yeah, grab the
23:45spice grinder real quick and pulse it real quick. So I'm going to just grind up some fennel,
23:50release that amazing aroma, and just hope that the mushrooms take it. I mean, are you kidding me?
23:57This is fire. 40 minutes. Oh, hell. What? Let's go. Woo-hoo. Let's get my duck going.
24:05What? Skin side down. That's right.
24:11So for my dish, I'm making lamb with a creamy mashed potato and a pickled cabbage. Make sure
24:17that red cabbage is thin. I want to wrestle with it. Probably that. Trying to make things
24:21that Chef Jeff likes. I know he likes pickled everything. Pickled carrot radish red cabbage.
24:25That's not red cabbage. That's radicchio. I know what cabbage is. That's not red cabbage.
24:30This? Tomato, tomato. It looks the same to me. Oh, hey, we're here. Oh, yeah. Boom. Do you
24:36remember how we cut the cabbage? Shred it like lettuce? Yeah, but create a stable base first,
24:40and then cut it in half. It should be the hardest thing you've cut yet. Oh, that was one way to do it.
24:45He gets it done. So I shred the cabbage, slice the radish and the carrots, throw them in the pot of
24:52one part water, one part vinegar, and, you know, pray for the best.
24:59Duck is smelling like it's almost there. Let me see yours. Almost there. Looking good. Almost there.
25:03How's your duck doing? She's almost ready to be flipped.
25:06What's in here? This is my cheese and my vanilla extract, my powdered sugar.
25:10Okay, cool. That's good. Don't let it go too far.
25:13I am very happy with my duck. Oh, that's yummy.
25:17All right, go in the oven. No, no, no, go in the oven for two minutes.
25:19Throw her in the oven so she can get all crispy and golden brown. Unfortunately, oh, my God, no.
25:26My filo dough candy. Someone, call the fire department. I need a fireman.
25:30Uh-oh. Preferably one for one of those sexy calendars.
25:35Oh, crap, crap, crap, crap, crap, crap, crap, crap.
25:39How can I be so stupid to forget that my filo dough was in the oven?
25:43Oh, she got to make it all over again.
25:45I'm full-on freaking out right now. I don't know what I'm doing right now.
25:48I cannot let this be the thing that takes me out.
25:5119 minutes. Let's sneak.
26:00I was so distracted by everything else that I completely forgot about my filo dough candy in the oven.
26:09If you haven't figured out by now, I'm a hot mess in the kitchen.
26:11I'm wearing this burr hat. I'm dripping with sweat.
26:14My eyelashes are coming off my face, but we will carry on because I'm a true diva.
26:18Can I get some more filo dough, please?
26:20Don't make as many layers. Do less.
26:22Great.
26:24Do we put the butter in before we put the...
26:26No.
26:26I'm pretty confident about the lamb, but the most important part of your meal is making sure that whatever sides I pick actually complement the lamb and don't fight against it.
26:37Bev, do you know what you're doing for two sides?
26:39Yeah, I'm going to do sweet potato mash and asparagus.
26:43Okay, asparagi. It's a plural of asparagus. Asparagi. Do you know that?
26:47Yeah.
26:47Once my sweet potatoes are soft, I throw them in the blender. I add my heavy cream and my butter and my garlic. I do not have a minute to waste.
26:57A little floor blending going on here.
26:59So I am just going to blend wherever the blender is.
27:01Yes.
27:02I'm doing it on the ground, which happens to be on the ground.
27:08All right, it's 13 minutes. We've got to be finishing up. It's going to take a lot more time to plate.
27:12Check your dessert, too.
27:13It's jiggly.
27:14How are we looking? Is that done?
27:15No.
27:16Everyone should have a protein. Two sides and your dessert.
27:20What are you going to do with these? You're going to blend them? You're going to hand mash them?
27:23Process them.
27:24Let them sit for a while and get fully dry. Put it over that. It's got to dry out. Those are pretty wet.
27:28Before you can process them, give them a couple of stirs, get all that water out.
27:31So my main plate elements and components are all ready to go, and I can now focus on my dessert.
27:39Bloop!
27:40So I'm using strawberries, blackberries, blueberries, and cherry berries, which are my favorite.
27:45I'm going to focus on cutting up my fruit. Oh, my God. It's so pretty. I'm impressing myself at this point.
27:52Uh-oh. Here we go. Clambe Jones coming at you.
27:56That's hot.
27:57Ah! How do I get...
28:00Ah!
28:00Yes!
28:01Yes!
28:02Let's go! Woo-hoo!
28:04Woo-hoo!
28:04I did say keep your face away from it.
28:07Oh, my God.
28:08But I'm glad you double-checked to see if it was flaming.
28:10You got a rump. Where are you rump at? Let's go.
28:12Fire it up.
28:12I got to prepare my sauce. I got to flambe these currants.
28:15That's hot. That's enough.
28:17Unfortunately...
28:18No. Tilt it to where the fire touches the sauce.
28:22Currently, these currants are not flambeing for me.
28:25Tilt a little more. A little more.
28:26At all.
28:27Maybe currants weren't the best option.
28:30I can smell it, though.
28:30Try it again. Tilt it.
28:32Oh, my God. There's no fire.
28:35Whatever. Can't win them all.
28:37No fire for you guys. Sorry.
28:39Five minutes left.
28:40Five. All right.
28:41While my lamb's cooking, I realized I completely forgot about my caramel sauce.
28:45Come on.
28:46I'm supposed to put sugar in a pan, add a little water, let it dissolve and turn into liquid.
28:50However, it's not happening.
28:52That's not what it's supposed to look like.
28:53It's looking more like a crunchy little... I don't know.
28:56That is not it, bro.
28:57I'm going to call it an apple crisp sprinkle at this point.
29:01Gooseberries?
29:02Sure.
29:03I'm just overwhelmed.
29:05No, you got to flambe. You got to put the booze in there.
29:09Turn that...
29:11Burner off.
29:12No, you got to flip your asparagus. It's been on that side the whole time, right?
29:14I think asparagus will add a great deal of color and texture. And also, I'm thinking
29:20it'd be fun to top the asparagus with some toasted pine nuts.
29:24That is the cutest little pan of pine nuts I've ever seen.
29:27I think the important lesson here is to show Chef Jeff that I am willing to try something
29:32that I have failed in the past.
29:34Toasted, not burnt pine nuts.
29:36I totally burned my pine nuts.
29:39They look a little burnt, right?
29:40Yep.
29:41They're expensive. All right, I'm trying to save the budget here.
29:44This is by far the greatest ratio of surface area to quantity of pine nuts I've ever seen.
29:49I'm trying not to waste...
29:51Somebody's thinking about the economics of the situation we're in.
29:55Three minutes.
29:56Chef, if it's still jiggly in the middle...
30:03You gotta just go with it.
30:04Still jiggling.
30:05Gotta start thinking about plating.
30:07Oh, that's hot, man.
30:08Val, leave that sauce alone and start plating.
30:13Things are happening live here at boot camp. I am on the edge of my seat right now.
30:18Drop the notepad and get a plate.
30:22All right, you got a minute and a half.
30:23Done, Val, done. Desserts.
30:25Nice slices now.
30:26All right, it's gonna be beautiful.
30:26I can feel it. It's gonna be beautiful.
30:27I know. I believe you.
30:28All right. Oh, not on the...
30:33Powdered sugar and then some mint.
30:35That's enough, Val. You're not gonna run...
30:36You're gonna run out of time.
30:37Val, you gotta do dessert.
30:38That's some sauce.
30:40Not my best sauce, Chef.
30:41All right. Yeah, well, yeah, it's okay.
30:43Get that lamb on the plate.
30:44Sauce. Sauce.
30:45Ah, you're stressing me out.
30:46And my sauce.
30:47Oh, get it on there.
30:48Get a spoon. Come on.
30:50Tell me down, Chef.
30:51Ten, nine, eight, seven, six.
30:55Five, four, three, two, one.
31:00Get done.
31:01Woo!
31:03Val, don't give me a heart attack.
31:06I just want to sit down.
31:08I think we did it.
31:09Oh, my God.
31:11All right, let's go.
31:12Nothing like a high-end dinner.
31:14Ooh.
31:15Beverly, you're up first.
31:24Great flavor in your puree.
31:26Believe it or not, I wish the pine nuts were a little more toasted.
31:29I mean, seriously, I was just trying not to burn them.
31:32They're just still a little white.
31:33You're lucky you've got pine nuts.
31:36Your asparagus is perfectly cooked.
31:37Your lamb's seasoned nicely.
31:39It's just overcooked.
31:40Okay.
31:40Plau-fetti.
31:41It's a little undercooked in the middle.
31:42I know.
31:42You can see that, right?
31:43Yep.
31:44I love the blackberries.
31:45You did it all.
31:46You got it all done.
31:47Good job.
31:48CT, come on down.
31:50You got the CT.
31:51Looking down on my plate.
31:52Honestly, I'm just happy it's over.
31:53Your mash is interesting.
31:57I think it's very flavorful.
31:59I love the idea of the pickles.
32:00That should have sat for way longer.
32:02Yeah.
32:02You know?
32:03I just wish the carrots were maybe cut a little thinner.
32:06Your lamb is, it's an aggressive rub, but it works.
32:09All right.
32:09What is it?
32:10Call that a berry crisp.
32:11Oh, a berry crisp.
32:12I put it on here?
32:13Berry crisp.
32:14Yeah, you sprinkle that on top.
32:15What's that guy?
32:17I don't know.
32:17It's caramelized currant stem.
32:19Who doesn't like fiber?
32:20All right.
32:21You know what I'm mad at?
32:21I really like the crunchies on them.
32:23This is obviously not what I asked for, but this is a really nice dessert.
32:28Thanks, brother.
32:29Val, come on up.
32:32Overall, really nice cook on the duck.
32:34I would like to see a little bit more rendering of the fat.
32:38The carrot, I taste a lot of cheese in it.
32:41Right now, it really kind of feels like just fondue.
32:45Your dessert.
32:46There's some cheese here inside of your feel, though.
32:48I love cheese.
32:49Yeah, you do.
32:50There is, like, this, like, saltiness that it gives.
32:52That is nice.
32:54Less cream mixture on top, and then beat it a little bit less, too.
32:57All right.
32:58All right, Manila, come on up.
33:01I like the selection of the orange.
33:03The duck itself, it's cooked to the proper temperature.
33:06Sweet potato puree has a little too much salt.
33:09Let's taste the dessert.
33:11Cherries are nice.
33:12The cream, you want to whip it just a little bit less.
33:14Of course, Spilodeau needed a little more time in the oven.
33:17There was a lot happening today, and I have to commend you for not giving up.
33:22It's a little month.
33:23All right, Reza.
33:27Puree is delicious.
33:28There's a lot of flavor from the parsnip.
33:30I really like the mushrooms with all of the flavor of the fennel going on there.
33:34Your duck breast is rendered down very well.
33:37You just went a little over your dessert here.
33:41I think you could have cut it a little bit smaller just so that it ate well.
33:45Thank you, Chef.
33:45Recruits, you should all be incredibly proud.
33:54Over the last six weeks, you have transformed from culinary novices to gourmet operatives.
34:00But sadly, one of you will be leaving us tonight.
34:03All right, let's start with some good news.
34:05The red recruit who will be advancing to the finale week is...
34:09Reza.
34:12Come on, Reza.
34:13All of this literally blood, sweat, and a few tears that I held back paid off because
34:20I'm going to the final week.
34:23Congratulations.
34:24Your duck breast was great.
34:25Thank you, Chef.
34:26And the recruit on the blue team who will be advancing to the final week is...
34:31Beverly.
34:33I am shocked.
34:35I knew it was going to be close between CT and I, and I'm absolutely proud of myself.
34:40Congratulations.
34:41So, only two recruits from each team can advance to the final week.
34:47So, that means CT, you are also safe and moving on.
34:52Seriously?
34:53Yeah.
34:54Looks like I dodged another bullet.
34:56I'll have to fight another day.
34:57You can see, red team, the numbers are not in our favor.
35:00So, Manila and Val, you would both compete in our blind elimination.
35:05Like always, Jeff and I will leave the kitchen while you two cook.
35:08Once time is up, we'll come back and judge what you've made without knowing who made which dish.
35:13We'll each have ten minutes to create a high-end hors d'oeuvre.
35:16Whoever makes the best hors d'oeuvre will advance to the final week.
35:20Your ten minutes starts now.
35:22Let's go, let's go, let's go.
35:23Oh, oh, let's go.
35:24I wish I didn't have to go up against Manila, but no more Mr. Nice Guy.
35:28You guys got this.
35:30Good job, guys.
35:30Six weeks of boot camp all comes down to these last ten minutes.
35:34I haven't come this far to go home.
35:36What are we going to do?
35:37What are we going to do?
35:38What are we going to do?
35:39Drag queens around America are counting on me.
35:43Woo!
35:43This is honestly the most intense blind elimination we've had so far.
35:46You guys got this.
35:48Let's kill it.
35:49They're making an hors d'oeuvre.
35:52Like, what are you going to do?
35:53For my hors d'oeuvre, I'm making a beef slider with blue cheese, sautéed onions and mushrooms with a little bit of truffle.
35:59Make your patties salt and pepper.
36:02You guys want some good food?
36:04Manila knows what she's doing.
36:05She's got great style as well.
36:07But I won the burger challenge a few weeks back, and it's given me confidence that this is something that I know how to make.
36:14How much time do we have?
36:15Nine minutes and 15 seconds.
36:17Oh, no.
36:17Going into the blind cook-off, I'm going to make sure that I am calm and collected because I cannot have what happened earlier today happen again.
36:26I'm making an hors d'oeuvre with little tiny baby scallops on top of little pancake-y things.
36:32I don't know what these are called.
36:34Bellinis.
36:35Bellinis.
36:35But I'm going to save the scallops for later, right now.
36:39I'm going to whip up some version of remoulade.
36:42I have some creme fraiche.
36:43I have a little bit of ketchup.
36:45I have some onion powder.
36:47How's it going over there?
36:48I'm good.
36:49Yeah?
36:49Okay, you've got just under eight minutes.
36:53Now I know why Reza was so quiet last week, right?
36:56That's good.
36:57Get your burgers in there.
36:58As I'm cooking my burgers, I start to cut up my onions and my mushrooms.
37:03I want to saute these things so that all that taste complements the burger really well.
37:07I'm going to crisp up some bacon to give more flavor and some more texture to my hors d'oeuvres.
37:16Manila, you going to throw those scallops on?
37:18Of course, of course, of course, of course.
37:20Oh, yeah.
37:20The clock is ticking, but I think they'll be able to fry up really quickly.
37:26I've never cooked a scallop before, but how different can it be?
37:30Five and a half.
37:31Maybe a little butter in that pan.
37:33Do you need a cheese?
37:35Burger is almost done.
37:36I flip the patty, and I start to add my blue cheese to add a little different flavor.
37:41And I'm grinding down some truffle because at the end of the day, whether I win or not,
37:46I'm going to make the most expensive, bougiest slider in history.
37:49Three minutes.
37:50Work!
37:51The scallops are getting golden, and I think I'm going to be golden.
37:56Check those buns.
37:58Oh, yeah.
37:59They're looking crispy.
38:00The buns are toasted.
38:01I'm making my sauce to give it a little bit of flavor, so I use some Dijon mustard.
38:05I add a little ketchup to it.
38:06Classic burger.
38:07Don't forget to season them.
38:09So I have my little bellini.
38:10I put my little sauce, slice of bacon.
38:13It kind of is giving a Hawaiian vibe.
38:15Because, you know, Hawaiians love seafood.
38:18They love pork.
38:23Two minutes.
38:24A little over two minutes.
38:26Let's go.
38:27Let's stop plating.
38:28The burger looks great.
38:29The buns are, mwah.
38:31Put the toppings on it.
38:33I wish I made three so I could have one.
38:34Thirty-seven, thirty-six.
38:36Thirty-five.
38:36Garnish, garnish, garnish.
38:38Make it look pretty.
38:39I'm a drag queen, so this hors d'oeuvre is going to be as pretty as I can make it.
38:43Ten.
38:43Nine.
38:44Eight.
38:45Seven.
38:47Six.
38:48Five.
38:49Four.
38:49Three.
38:51Two.
38:52One.
38:53Hands up.
38:53Ah!
38:55Woo!
38:56I was going to put the line.
38:58Really take it over the ice.
38:59Oh, did you?
39:00You should have.
39:00After all of the disasters that happened this week for me, I'm really proud of what I've made.
39:06Oh, yeah, baby.
39:08We go to different parties.
39:10Manila made the perfect hors d'oeuvre, but I think it's still got a shot, and it's going to come down to preference.
39:17Good job.
39:19Manila and Val, we gave you ten minutes to create an hors d'oeuvre.
39:22Let's see how you did.
39:23Let's start with dish A.
39:25Cattleful flowers.
39:27Really lovely.
39:28Really nice bite.
39:29Very nice.
39:29The soft bellini combined with the crisp bacon.
39:32Even the base scallops had a nice sear, which is hard to do sometimes because they have a lot of liquid.
39:36But there's a sauce on there that is a bit salty.
39:40Let's move on to dish B.
39:45Great blue cheeseburger.
39:46Well-treated brioche bun.
39:48Salty patty.
39:49This person made the patty and pressed it right.
39:52They did not overwork the meat.
39:54I wish the patty was just a little bit thinner.
39:56Perfect medium cook on the beef.
39:58That's a tough call, though.
40:00It's tough.
40:01I think Jeff and I need to talk this over really quickly.
40:04It's a really tight race.
40:06I think I made the perfect hors d'oeuvre.
40:09I really want to advance to the final week.
40:11Come on, girls.
40:12I can't wait any longer.
40:13Just say something.
40:14The recruit that will be staying in boot camp is the recruit that made Dish A.
40:24Good job.
40:26Manila, the sear on the scallop, showed some technique.
40:30It was beautiful, but it was also tasty.
40:32You may rejoin Reza.
40:35Val, you've cooked your butt off.
40:37I hope that you are as proud of yourself as I am of you.
40:41I'm very proud, and I'm very grateful that you took your time and taught me how to cook.
40:45Really appreciate that.
40:47But you will not be going home empty-handed.
40:49You'll be taking home 2,500 for a charity of your choice.
40:53Please, tell us what organization you've played for.
40:55Baranova 27, which is a charity that my family and I started when the conflict in Ukraine broke out.
41:00We build homes in Ukraine for displaced Ukrainians, and we send humanitarian aid.
41:05Wow.
41:06I'm sorry, but I have to ask you for your apron back.
41:09I came into this competition as a ballroom dancer with two left feet in the kitchen,
41:13and I learned how creative and thoughtful cooking really is.
41:18Chef, you're awesome.
41:19Appreciate you, man.
41:20I'm excited to use this new knowledge that I have to cook for my kid, for my family, for my friends.
41:27It is a huge accomplishment for me.
41:29Hey!
41:31Next time on Worst Cooks in America.
41:34Boot Camp's first ever.
41:35Bite Club.
41:36This is when we walk out of the locker room with the utmost confidence and drowns on the opponent.
41:42Oh, it got in my eye!
41:44I've been hit!
41:45You'll be competing against your own teammate in the final cook-off.
41:49Give us everything you got to make it to the finale.
41:51This is going to be a battle to the bitter end.
41:54You swagger-dagger!
41:56The recruit who will be moving on to the finale is...
41:59One is going to have a battle who will be moving on to the finale.
42:02I don't need to know where the sailors will act.
42:03By coming soon...
42:04The story of St. Cro fik is up.
42:05Of course, they are all in control.
42:19It is one of theанипals.
42:21You're also going to tum obese the ambitiousimanae Qu similarly to our mechanics.
Comments