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Worst Cooks In America - Season 30 Episode 4 - Reality Check: Culinary Outlaws
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00:00Previously on Worst Cooks in America, Celebrity Edition.
00:03Welcome to the Worst Lotus.
00:06My team is aggressive.
00:08Oh my god.
00:09She just missed me.
00:10Ah!
00:12I've been hit, medic.
00:14Don't underestimate their inability
00:16to break down a whole fish.
00:17Feeling like this is going to be the death of me.
00:20Oh my gosh, it's time to walk.
00:21I don't know what the hell I'm doing, OK?
00:23Amara, please bring me that red apron,
00:26but you'll always be a part of the red team.
00:29Red team for life.
00:30Tonight.
00:32Celebrities that can't cook.
00:33Whoa!
00:34Whoa!
00:36And we've got the full scoop.
00:38Oh, it's gross.
00:39Oh my god, it's gross.
00:42For these sizzling and scintillating stars of stage and screen,
00:46it's time for a reality trip.
00:49Hold camera.
00:50Mr. Entertainment Jeff Mara.
00:52Oh, we're playing with fire here, Stephen.
00:54And Tinseltown Tiffany Derry are on the scene.
00:56This mess over here, my goodness.
00:59They'll take these hot shots.
01:01Yeah, let's not blend the lid.
01:02From public meltdown.
01:03Nice bump!
01:04Bump!
01:05To Toast of the Town.
01:07Hey, I'm cooking now, boy.
01:08And one of these A-listers will win $25,000 for charity.
01:13Oh, that's disgusting.
01:14On Worst Cooks in America, Celebrity Edition.
01:16Oh!
01:17Reality Check.
01:18Howdy, recruits.
01:21Howdy, Chef.
01:22Howdy, Chef.
01:23We got the Sheriff hat.
01:25Welcome to the worst saloon in America.
01:28Oh my god.
01:31I know you are all used to the frontier of reality TV.
01:35Yeah.
01:36But this, I can guarantee you, is a whole different rodeo.
01:40For today's skill drill game, you'll
01:42have to make a trio of rootin' tootin' tacos.
01:45But first, you must work together as a team
01:48to hunt down the ingredients located
01:50across our wild west town.
01:52And use those ingredients to fill in our recipe board.
01:56Oh my god.
01:57To retrieve your ingredients, first up is the Recruit Rodeo.
02:01You will need to lasso these here cans of beans
02:03to retrieve your missing ingredients.
02:06It's what I do.
02:07But I must warn you, do not get things tangled
02:09at your next station.
02:10You will need to break apart the tumbleweeds
02:13to collect more ingredients.
02:16Next up, you're starring in a spaghetti western.
02:19You must dig through the spaghetti
02:21to find the set of the next missing ingredients.
02:24Then, it's last call at the saloon for showdown.
02:28You must smash open those bottles
02:31to receive your final set of missing ingredients.
02:35Well, we've got a smasher.
02:36Yeah.
02:37Yeah.
02:38Once you have placed all the correct ingredients
02:40on the recipe board and got the nod from us sheriffs,
02:43it's time to get those tacos to sizzlin'.
02:45You'll have 35 minutes to retrieve the recipe
02:49and cook your tacos.
02:51Now, recruits, you do not want to be playing second fiddle
02:54here on this competition.
02:55There is a huge advantage for the best tacos in town.
02:59Woo!
03:00That's cool.
03:01All right, it's time to saddle up
03:03and wrangle those ingredients, recruits.
03:05Your time.
03:06Starts now.
03:15All right, let's go.
03:17Wrestle them beans up.
03:18Come on, come on, come on, come on.
03:19It is essential that we find these ingredients
03:21as fast as we possibly can
03:22so we can make our tacos delicious.
03:24Come on.
03:25Woo!
03:26Beverly is not a natural on the lasso.
03:29Here, go, go, go, go.
03:30Here you go, here you go.
03:31She gives up very quickly.
03:33Come on.
03:34Woo!
03:35Give a little more slack.
03:36Come on, come on.
03:37Grab it, grab it, grab it, grab it.
03:38There.
03:39Downtown Julie.
03:40I mean, how about Tombstone Julie Brown?
03:41She just .
03:42Boom.
03:43Okay, go.
03:44Next.
03:45Let's go, Red Team.
03:46Big money, big money.
03:47Oh!
03:48Ah!
03:49I'm worried because gays are not known for lassoing.
03:54Come on, cowboy.
03:55Oh, almost, son of a gun.
03:58Come on!
03:59There it's .
04:00Keep going, bro.
04:01Whew!
04:02One can down.
04:03Yeah!
04:04Uh!
04:05Val is pretty good at this one.
04:06Go, Val.
04:07Go, go, go.
04:08Go, go, go.
04:09Go, go, go.
04:10I didn't know that I was going to be so good at lassoing.
04:12I have a wide range of talent.
04:14They win it.
04:15They win it.
04:16Go!
04:17Get some slack on it.
04:18You're going to need it.
04:19Yeah!
04:20Go, go, go, go.
04:21Go, go, go, go.
04:22Here, put your care.
04:23Hold it.
04:24Oh.
04:25Ah!
04:26Step in.
04:27Let it go.
04:28Let's go, Rick.
04:29Oh, man.
04:30There he goes.
04:31Station two, I would say it's a finesse job.
04:33Hey, Dad, get your .
04:34We have to be very delicate with the tumbleweed.
04:36Pound it, CT.
04:37Beat that boy up.
04:38There you go.
04:39Right here.
04:40No, no, no, no.
04:41Pound it.
04:42Oh!
04:43Yeah!
04:44I'm just going to stomp on it.
04:45Let's get these ingredients.
04:47Oh!
04:48There you go, sweetheart.
04:50Get up in there.
04:51Dive in.
04:52I got you.
04:53That's everything.
04:54Moving on.
04:55Moving on.
04:56It's spaghetti time.
04:58Oh, my God.
04:59Ah!
05:00What the hell?
05:01All right.
05:02We are on the same team now.
05:03Now, skeddy fights.
05:04Get the recipes.
05:05Oh, that's disgusting.
05:07One, two, three.
05:08Oh, this is real spaghetti.
05:10Oh, here it is.
05:11Oh, yeah.
05:12Woo!
05:13Here, we got them.
05:14Don't take these.
05:15Let's go, red team.
05:16Let's go.
05:17Okay, go, go.
05:18Do one.
05:19Do it.
05:20Whoa.
05:21Whoa.
05:22Do it.
05:23You guys.
05:24Wait.
05:25CT, I think he just loves breaking things.
05:27Way to do it for Team Blue.
05:29Okay.
05:30All right.
05:31So, Ronald, that's a pepper.
05:33They now have to put them in the right place on the recipe.
05:36Parsley.
05:37No, right?
05:38No, that could be.
05:39That could be.
05:40I need a jalapeno.
05:41Give me jalapeno.
05:42Everything is correct on the pico de gallo.
05:44Keep going.
05:45There's a couple more on there.
05:46We need some work with our avocado crema.
05:47You have avocado, sour cream.
05:49You need one to two tablespoons of what?
05:51Trudis.
05:52Nope.
05:53You never need both sour cream and creme fraiche.
05:55We don't know.
05:56The more time we take getting the ingredients right on the board, the less time we have to
06:01cook.
06:02You already got creamy stuff in there.
06:03You need something maybe spicy.
06:04Spicy.
06:05Chef Chuck.
06:06What is that?
06:07Parsley.
06:08No.
06:09Does someone have cilantro?
06:10I have cilantro.
06:11Where do you want it?
06:12I think it's for what you're doing, no?
06:15Pico de gallo is correct.
06:17What is dry that you would have up there?
06:19We used cumin in Persian cooking growing up, and I'm thinking, let's try cumin.
06:24Boom!
06:25There you go.
06:26Let's go to crema.
06:27What makes an avocado creamy?
06:30Here, here.
06:31Red is good.
06:32You can start cooking.
06:33All right, on the taco meat, you need one more there.
06:36Feature, uh, run.
06:37Boom.
06:38We have one spice left on the board.
06:40Guess who's holding it?
06:41This guy.
06:42Chef Chuck.
06:43You are correct.
06:44Let's cook.
06:45Let's cook.
06:46Let's cook.
06:47Ooh, ooh.
06:4824 minutes to make tacos.
06:49We know.
06:50We know.
06:51It's a large steak.
06:52You must have the pico, the crema, and the protein.
06:55And also, topping of your choice.
06:57What the freak is the paprika?
06:58Oh.
06:59You know, I think this is a good challenge for them, because this is the first time they're
07:02really doing it start to finish on their own, right?
07:05I'm a bit nervous to see the recruits cooking without a demo, without any direction from me.
07:10Oregano.
07:11Oregano.
07:12Oregano.
07:13Oregano.
07:14Coriander.
07:15What's coriander?
07:16Everybody has had a taco.
07:18So, this is a good way to test these recruits out and see if they're learning.
07:23Let's get that meat going, guys.
07:24Focus.
07:25Only one winner will be today.
07:26One winner.
07:27For the taco challenge, we have to pick our protein and add an additional ingredient.
07:32So, me, I'm going ground beef, and I'm gonna add cheddar cheese.
07:36I love me a ground beef taco.
07:39I've got a snobby, bougie, Beverly Hills palette.
07:42So, if I like it, I'm thinking the chefs are gonna like it, too.
07:46That's my .
07:47Chef, for a skirt's sake, do you cut against the...
07:50Well, think about it.
07:51You could sear the whole steak and then cut it after it's cooked.
07:54Okay.
07:55Magic.
07:56It's gonna be a little easier and you'll get a better caramelization on it.
08:00Reza took the ground beef.
08:02Okay, I'll do shrimp.
08:04Chef, when making shrimp tacos, do I leave the tail on?
08:08How are you gonna eat a taco like that?
08:10Like, what makes sense to you?
08:11Probably not, right?
08:12No.
08:13Guys, we only have 20 minutes left, so you can't spend too much time worrying about the meat.
08:18Like, you gotta get all the toppings and everything else in there, too.
08:20That's gonna be good.
08:22Real good.
08:23Julie, what are you making?
08:24Spicy shrimp.
08:25And, uh, the rest, I don't know.
08:28Bag of potato chips.
08:29I don't know what I'm doing.
08:30Make sure you get good color on there.
08:32Don't overcook it.
08:33Feeling pretty stressed about this challenge.
08:35I've never made a taco before.
08:36If I go home today, I'm going with a taco.
08:39It's the worst saloon in America.
08:44It's the place I come from.
08:47Val.
08:48Yo.
08:49Season your meat.
08:50They have never seen me season like this.
08:52They have never seen me put all the seasoning in a bowl and then put the meat in there.
08:57Sprinkle from higher up so it goes all over.
08:59Yes.
09:00You got that in the pan now.
09:01Move on.
09:02CT, what protein you using?
09:03What are you thinking?
09:04Chicken thighs.
09:05Chicken thighs.
09:06Nice.
09:07It's Taco Tuesday.
09:08I'll get them in packs of six.
09:09You know, straight to the gullet.
09:10Blah!
09:11Blah!
09:12Blah!
09:13And what are you gonna do for your topping, buddy?
09:15We're shred some of that delicious cheese on top.
09:17All right, all right, all right.
09:18Ryan, what are you making me?
09:19Some ground beef tacos.
09:20Ground beef, all right.
09:21Ground beef tacos.
09:22Spread it out.
09:23No, don't bunch it up, bro.
09:24No?
09:25No, you're making a burger patty right now.
09:27Oh, what?
09:28Yeah, what am I doing?
09:29I don't know.
09:30Now get the spice in there, too, after you break it up, okay?
09:32Got it.
09:33For the crema, add the avocado.
09:36I've never had crema before.
09:38Usually I just put sour cream on a taco.
09:40Where's the sour cream?
09:41In the fridge.
09:42But this is the fancy way of doing it.
09:45Ah!
09:46My pit is stuck.
09:47There we go.
09:49Wow.
09:50Whew.
09:51I got it.
09:52Whew.
09:53Ryan's spice mix is basically creating a plume of just dangerous smoke.
09:59I feel like I need a wet rag over my mouth.
10:03Bless you, young lady.
10:06Just got to whiff the cayette or something.
10:08Oh!
10:09All right, we got about seven minutes left, recruits.
10:12Mmm.
10:13That tastes good.
10:14Okay.
10:15I'm making tacos.
10:17You all right?
10:18Olé!
10:21Not taste again with that pork, CT, please.
10:23I gotta eat this stuff, man.
10:24Wait and do that to you, chef.
10:26I mean, we might as well just start making out.
10:28They'd love to see that up at the network.
10:30Boom, Val.
10:31Boom, Val.
10:32Spoon it right on out.
10:33I am not very good at this.
10:36Spoon, Val.
10:37Spoon.
10:39Spoon!
10:40Sorry.
10:41Ryan, is it mixed?
10:42Now I make my avocado crema.
10:44I mix it up.
10:45I think it's mixed.
10:46Move on.
10:47And I mix it up again.
10:48And I mix it up again.
10:50You stop mixing it.
10:51All right, all right.
10:52It's like whipping cream over here, my cowboy.
10:55Look at him go!
10:56Oh!
10:57Oh, man.
10:58He slipped on the sketti.
10:59I turn around to grab an avocado.
11:01I slip.
11:02I have a shooting sharp pinch running through my leg up to my hip.
11:07You all right?
11:08I just had knee surgery a couple months before arriving to boot camp.
11:12So my leg is burning.
11:15Ryan, I might have to put you down.
11:17Everyone is in regular time and I'm just in slow motion.
11:20Uh-oh.
11:21It doesn't matter.
11:22That sharp pinch is not stopping me.
11:23Big advantage for the little cowgirl cowboy that wins here today.
11:27All right, let's make pico.
11:28Come on, let's finish strong.
11:29Reza, are you on pico now?
11:30Yes, ma'am.
11:31This really is the wild west.
11:32You gotta be careful.
11:33You may not get shot, but you may get some shards of glass coming your way.
11:37Thanks to moi.
11:38Sorry.
11:39Is this cilantro?
11:40Smell it.
11:41Does it smell like something?
11:42All of these freaking green herbs look the same.
11:44See, let me see.
11:45That's cilantro.
11:46Right now, I haven't seen anybody add their toppings.
11:47I'm adding pomegranate because it's good for you.
11:48Three and a half minutes.
11:49What are you going to do for your topping there, Lou?
11:50Ah.
11:51All right, let's make pico.
11:52All right, let's make pico.
11:53Come on, let's finish strong.
11:54Reza, are you on pico now?
11:55Yes, ma'am.
11:56This really is the wild west.
11:57You gotta be careful.
11:58You may not get shot, but you may get some shards of glass coming your way.
12:01Thanks to moi.
12:02Sorry.
12:03This is good for you.
12:04Three and a half minutes.
12:05What are you going to do for your topping there, Lou?
12:06Ah.
12:07I haven't got that.
12:08All right.
12:09I forgot about my topping.
12:10Luckily, there is a chunk of cheddar cheese.
12:12I got the cheese.
12:13I'm going to add some extra love and maybe a drip or two of sweat.
12:16A shrimp taco feels like something you'd have at the beach, so I'm thinking mango.
12:21Woo!
12:22Doggone it.
12:23It's hot in here.
12:24Julie, what are you going to do for your topping?
12:25No idea.
12:26I'll get it.
12:27Um, I'll think of something now.
12:29I am using pineapple.
12:31Get your tortillas hot.
12:32Get them warmed up.
12:33Oh.
12:34She's out.
12:35Okay.
12:36Maybe they're a little burnt.
12:37Only perfect tortillas for my chefs.
12:39Uh-oh.
12:40Get another one down.
12:41No, that ain't no one.
12:42You got to start slicing that meat, Val.
12:44You don't have time.
12:45Stop eating.
12:46I need it on the plate.
12:4740 seconds left.
12:48Right up, Cowboys.
12:49Ryan, you got to get some in your tacos, man.
12:51Just start building.
12:52I'm not going to have time to make my topping.
12:54Ah, me.
12:55Get things in tacos, Bev.
12:56Ugh.
12:57Fensive up in here.
12:58Five.
12:59Four.
13:00Three.
13:01Cilantro.
13:02Two.
13:03One.
13:04Stop.
13:05Stop.
13:06Stop.
13:07Stop.
13:08Yee-haw.
13:09My leg hurts, but at least I got my tacos done.
13:14All right, let's go try some tacos.
13:17Manila, you're up first.
13:19Here you go, Sheriff.
13:20Oh.
13:21Well, Chef Tiffany is obviously the sheriff of this town, which would make Chef Jeff the
13:26deputy.
13:27There's a little gold dust and leaves on there.
13:30I've had fancy tacos.
13:31I've had caviar.
13:32I've had foie gras.
13:34I don't know if I've had gold leaves.
13:36There's gold in them there.
13:38Shrimp tacos with mango.
13:40You have a lot of flavors going on here.
13:42The mango is a nice little kind of fruity addition to help break up the spice a little
13:46bit.
13:47It's cooked all the way through.
13:49But it's a dry, crumbly tortilla.
13:51But other than that, good trip.
13:53Val, you're up next.
13:56There it is.
13:57Val, what did you make?
13:58Skirt steak.
13:59I added pomegranate.
14:00They're more like the tacos you get when you stumble out of a club.
14:04You're starving, and there's Val flipping his tacos.
14:07You really got aggressive with all that spice in there.
14:10Less cayenne.
14:11I need more crema on there.
14:12Yeah.
14:13Did you run out of crema or run out of time?
14:14I ran out of time.
14:15There you go.
14:16I will say your pico de gallo is delicious with the amount of acid that you have in here.
14:20And I like the pomegranates in here.
14:21I appreciate you guys.
14:23All right, Reza, come on up.
14:25Very pretty.
14:26It's beautiful.
14:27My tacos look like they're ready for their social media premiere debut multiple likes.
14:34Like, these are going viral.
14:36I did a ground beef taco and added the cheddar cheese.
14:40The plate looks like something I would have at a restaurant.
14:43Greasy meat, orange fat, spiced, but well-browned.
14:48It's really nice.
14:49You did a very good taco here.
14:50Thank you very much, Chef.
14:52CT, come on down, buddy.
14:53Look at this.
14:54He's the bad guy for sure.
14:55He's the heavy in the Western.
14:57Anything I can do to take the chef's mind off my tacos, I'm gonna do.
15:01Chicken thigh tacos with some extra Wicked Chop cheddar on top.
15:05And if it's Wicked Chop, it's a smart taco.
15:08Nice cuts on your pico de gallo.
15:10But I would have liked the chicken seared a little bit more.
15:14I also would like a little more salt, but I'm loving the taco combination with the cheese and the chicken and pico de gallo.
15:20You got something nice going on here.
15:22Thanks, Chef.
15:23Beverly.
15:24Ooh.
15:25I am just so bummed that I didn't have a minute more just to get that steak properly cut.
15:30I did skirt steaks and cheddar cheese.
15:33You got a great amount of flavor on your steak.
15:35It is spot on.
15:36Got a great sear, great kind of medium, but it's really a large chunk of steak to wrestle with in a taco form.
15:43Right.
15:44But you did a really good job.
15:46DTJB, let's do it.
15:47It's downtown Julie Crown.
15:49It's intimidating to have one chef taste your tacos, never mind two.
15:54Shrimp is well cooked and really well spiced.
15:57Nice.
15:58Brilliant use of pineapple.
15:59Very complimentary to the spicy shrimp.
16:02But I think it's hard to eat the shrimp with the shell on.
16:05I thought maybe it'd be better for you to pick up and taste.
16:07But then I have to dig through each taco.
16:09Yeah.
16:10Thank you, sir.
16:11Come get your taco.
16:12Get out of my saloon.
16:13All right, Ryan.
16:14Come on down.
16:15I wasn't moving very fast, so I got you the crema ground beef taco.
16:21All right.
16:22That's about it.
16:23I am missing the toppings.
16:27I feel like I'm swimming naked with no speedo.
16:31You need the speedo.
16:34It's that bad, huh?
16:35I don't know what it is.
16:36I don't like it.
16:37Jeff can't even eat my taco.
16:40Oh!
16:41Why you gotta do me like that, Jeff?
16:43What?
16:44I don't feel good about this.
16:46What flavors did you put?
16:48What spices?
16:49All those.
16:50And salt.
16:51I didn't put any salt.
16:52I know.
16:53That's what's missing.
16:54All right, recruits.
16:55Only one recruit can rustle up the big advantage for the main dish challenge.
17:00The recruit who impressed us the most is Reza!
17:05Woohoo!
17:06I won!
17:07I win!
17:08I win!
17:09Yes!
17:10You are going to be receiving the Lone Star Advantage, which means you get immunity from
17:18the next dish challenge.
17:20Woohoo!
17:21Yes!
17:22I feel on top of the world.
17:26Welcome back, recruits.
17:31As you can see, the blue team is down a person.
17:34Due to issues with his leg.
17:36Sadly, Ryan will not be continuing on in this competition.
17:39There's too much pain.
17:41And I don't want to make my leg worse than it already is.
17:47We saw the limp.
17:48Poor guy couldn't walk.
17:49Slow and steady wins the race.
17:50I came to boot camp to be able to cook for my family.
17:54And I've learned so much.
17:56Is that a habanero?
17:57What is wrong with this?
18:00Hey, I'm cooking now, boy!
18:03Even though I'm leaving early, I'm not done cooking.
18:06I'm still going to be heading up Chef Jeff daily for help until he blocks me.
18:11He will not leave empty handed.
18:13He will be taking home $2,500 for the Max Crutchfield Foundation.
18:18Go around the world teaching kids how to swim.
18:21This all has to do with helping the younger generation, helping the younger kids out.
18:25Whoo, Ryan!
18:26We wish him all the best.
18:28But the show must go on.
18:29That's right, recruits.
18:30Time to raise the stakes.
18:33All right, recruits.
18:34I'm going to show you how to make my pepper crusted cowboy ribeye with blue cheese anchovy butter
18:39and charred broccoli with lemon and parmesan.
18:43And sweet potatoes I love.
18:44Whoo-hoo!
18:45All right, recruits.
18:47Today I'm showing you how to make a cowboy ribeye with broccolini and some fingerling potatoes.
18:54Nice.
18:55I've never heard of a cowboy steak, but I'm assuming it's made of cow.
18:58Or maybe it's made of boy.
19:00These are our bone-in prime giant ribeyes.
19:04First thing, I'm going to do the spice rub.
19:06Grab a little white peppercorns in my pepper grinder.
19:08Pink peppercorns with black peppercorns.
19:10I'm just going to eyeball it.
19:12Granulated garlic, salt, and a little bit of turbinado sugar.
19:15I'm going to grind it.
19:16That's just about perfect.
19:17We're going to get it on a wire rack sheet pan, and we're going to get it in the 300-degree oven.
19:22We're going to do a little reverse sear method, which is a slow way of kind of bringing this to a central, unified temperature.
19:29And then we're going to hit it hard in the pan and get a good crust on it.
19:32For today's challenge, we are kind of making our own-
19:35Spice rub.
19:36Version of a rub.
19:37Mm-hmm.
19:38Are there some dry herbs that you wouldn't use?
19:41I wouldn't go straight into herbs because they burn.
19:45Spices, see how thin this is?
19:47So the finer, that's the kind of stuff that we use?
19:50Yes.
19:51Take that dry rub, pack that on there.
19:53It's going to create a whole other flavor once you cook it.
19:55Is there a bone in that?
19:56It is a bone.
19:57So a ribeye is the loin cut of the beef, which is sort of the tender piece of the meat.
20:02What makes it a cowboy ribeye is when the bone is in it.
20:05Okay.
20:06My compound butter.
20:07Two sticks to butter in the bowl, some fresh chives, crumbled blue cheese, two to four anchovies.
20:12I saw that, Bev.
20:13You're going to try this, though.
20:14Can't we do like rosemary, some herbs, anything but anchovies?
20:18Bleh.
20:19Tablespoon of the stone ground mustard, a little honey to sweeten up, a little lemon zest and
20:23lemon juice gives a little brightness to the butter.
20:25A couple of pinches of salt.
20:27Mash all this up.
20:28Plop it in some plastic wrap and make it into a log.
20:31This is going in the fridge.
20:32These are called fingerling potatoes because they're like your finger.
20:37In the pot with cold water.
20:39Anybody can think of a reason why we start in cold water.
20:42Evenly cooked as opposed to the outer part getting cooked.
20:45That's 100% accurate.
20:46If I started in cold water, the outside and the inside cooks at the same time.
20:50Do we put any salt in that water?
20:52Of course we do.
20:54You know what?
20:55Cold, salty water.
20:56We're going to do sweet potatoes, knife tender.
20:59Hot potatoes right into the food processor.
21:01So you don't hand mash these.
21:03These are whipped potatoes, a little more luxurious.
21:05Okay.
21:06And then you'll just add hot cream, melted butter, put this lid on.
21:10We're getting air in there, we're whipping it up.
21:14Potatoes, done.
21:15You know that, you can do this or you can add your own spin with any potato.
21:19Peel it and do this, you're good to go.
21:21We're going to crisp my potatoes with some butter and olive oil.
21:25A little garlic.
21:26Give it a toss, just flip it over.
21:28Wow.
21:29Squeeze some lemon juice, paragon, parsley, deal as well.
21:33Parm.
21:34Cute, that's a lot of cheese.
21:35A nice amount.
21:36Just say when.
21:37That's how much I want when I go to the Olive Garden.
21:40Okay, let's sear my steak hot pan.
21:42Oil, make sure that bottom is touching.
21:45It's got a crust so that everything cooks nicely.
21:47This will give me the even cooking I'm looking for.
21:51Look at that, nice char on there.
21:53After getting a good sear on it, I'm going to lower the heat,
21:55throw some thyme in there, some garlic, and that'll perfume the butter,
21:58flavoring the steak.
22:00Now I'm tilting the pan.
22:01Face this side.
22:02Magic's happening right now.
22:03Right in front of our eyes.
22:04Right in front of your eyes.
22:05You see that?
22:06That's the color I want.
22:07Okay.
22:08Now it goes in the oven, 12 minutes at 425.
22:12I can't wait to cook this at home.
22:14I love that.
22:15Roccolini.
22:16Blanch in hot water and we shock.
22:18Shuck it.
22:19That's it.
22:20Shuck it.
22:21Take it out of the water and to the pan we go.
22:23Want it charring.
22:24I'm moving the pan around, getting some color on that broccoli.
22:27This is where the artistry comes.
22:29Yes.
22:30Toss it with a ton of fresh lemon juice and parm.
22:32Simple, bright, delicious.
22:34Oh, beautiful.
22:35Beautiful, right?
22:36Broccoli.
22:37Done.
22:38All right, let's plate.
22:39Do sweet potatoes right into the broccoli.
22:40That's so cute.
22:41I'm going to need a new dishware when I go home.
22:43Top that with maple walnuts and chives and then plating our broccoli here.
22:47My steaks, the compound butter.
22:49I mean, come on, huh?
22:50Beautiful plates.
22:51How about a little garnish?
22:53I'm going to take some rosemary here.
22:55I'm going to grab a cloche.
22:57I'm going to grab my weapon of choice.
22:59I'm going to hit the button, get it smoking, put it on top and dome it.
23:06And then when you present it, you get a nice plume.
23:09Oh.
23:10Of wonderful rosemary smoke.
23:12Let's plate my steak.
23:13All together, go with some potatoes, some broccolini.
23:17That's it, guys.
23:18Woo-hoo!
23:19You better work, Chef Tiffany.
23:20Ha!
23:21Should we taste this?
23:22Yeah.
23:24Mmm.
23:25Wow.
23:26Those potatoes are fire.
23:27They're such a nice crunch still.
23:29Um, it's a great steak.
23:31Mmm.
23:32Mmm.
23:33That's so good.
23:34You have 60 minutes.
23:35To put your own spin on the rub on the steak.
23:38Your potatoes and your vegetable.
23:40Reza, since you won the skill drill, you have won the Lone Star advantage, which means you
23:45have immunity!
23:46I'm going to cook my heart off.
23:48Good.
23:49And your time starts...
23:50Now!
23:51Now!
23:52Go!
23:53Oh!
23:54Steak them up.
23:57Make your spice win.
23:58Let's go.
23:59The rub.
24:00It's up.
24:01You got it, CT?
24:02I don't know.
24:03I thought I did.
24:04For my dry rub, I grab coffee, sea salt, granulated garlic, and some white peppercorns.
24:10So I'm using coffee because, one, I love coffee.
24:12Two, I've had a coffee rub at a steakhouse before.
24:15It's just a spokesman about the coffee, so I grab it.
24:18Why not?
24:19Hey!
24:20Look at this guy.
24:21Mechanic of the year.
24:22He works on cars.
24:23What is that?
24:24Coffee.
24:25Oh!
24:26Reza has a lot of freedom here because he has immunity, and you cook very different
24:31when you have immunity.
24:32You cook with a little more risk, and you're probably willing to try things a little bit
24:37more.
24:38I'm gonna do a coffee fennel peppercorn rub.
24:42Whole white peppercorns.
24:44Anything that's pink, anything that's gay, anything that's fabulous, I'm all about
24:49her.
24:50Pink peppercorns, black peppercorns, and paprika for color.
24:54So thick, she's gonna be crushed.
24:56Lot of salt.
24:57Reza has immunity, so it ultimately becomes a cook-off between Manila and I.
25:02Whoever's in the bottom is gonna be up for elimination.
25:05Sprinkle the salt like I did.
25:07Sprinkle, thank you.
25:08Ooh, that works, chef.
25:09Just massage your ears.
25:10Don't take the salt off by rubbing too much.
25:13Oh, yeah, yeah, you're right.
25:14That's good.
25:15Rub it up.
25:16Get them in the oven.
25:17Going in the first one.
25:18All right.
25:19CT, get that steak.
25:20Why isn't it rubbed?
25:21Because.
25:22All right, you're mixing it all together.
25:23You don't need to do that.
25:24I don't know why I'm adding the spice to the butter.
25:26Then again, I don't know why I do half the stuff that I do.
25:29You're definitely putting your own spin on that ribeye.
25:31What about our steak?
25:32Let's get it in the pan.
25:33Wow, look at that crust.
25:35She's crusty.
25:38Tongs, Val.
25:39Sorry.
25:40Once you flip, go ahead and baste the steak.
25:43You can never baste enough, chef.
25:45All right, go in the oven.
25:46I don't want it black.
25:47Tilt it, yep, toward you and baste.
25:48Towards me.
25:49And pick it up and put it on top.
25:51Where's my spotlight?
25:52I'm basting.
25:53I'm sweating like a drag queen at church.
25:55You ready for your sake to go in the oven?
25:56Sure am.
25:57Let's do this.
25:58All right, Val.
25:59Let's go.
26:0045 minutes, kids.
26:01Start on our taters.
26:02Awesome.
26:03I'm going with roasted brussels sprouts and mushrooms with a cream sauce.
26:07What's going on with your potatoes, Bev?
26:09I'm doing something different.
26:10I don't want to do mashed potatoes because they're going to take way too long to cook.
26:14So I'm going to go for the small potatoes.
26:16I'm going to do mashed potatoes because they're going to take way too long to cook.
26:19So I'm going to go for the small potatoes and just smash them.
26:23This could be awesome or it could very well not be.
26:27I am actually going to copy Chef Jeff.
26:30I'm going to make the pureed sweet potatoes.
26:32Go safe.
26:33I'm a Virgo.
26:34But will I be safe?
26:35I'm going to roast some cashew nuts and sprinkle them on top.
26:40I don't know.
26:41Is this a sweet potato, Chef?
26:42Yes, it is.
26:43My signs, I'm going to make mushrooms, brussels sprouts in a sauce and sweet potato fries.
26:47CT, why you chop?
26:49I'm making sweet potato french fries.
26:51Oh, okay, great.
26:52What, you don't like french fries?
26:53I won't make the french fries.
26:54No, I love french fries.
26:55Go for it, hell.
26:56Well, I don't like the attitude now.
26:57I feel like I'm even sweating.
26:58No, you're good.
26:59You're good.
27:00I haven't gone over this.
27:01You've eaten it.
27:02But can you make them?
27:03No, you can't.
27:04I thought you said, is use all right spider?
27:05Giving me anxiety, Chef.
27:06All right, compound butters.
27:07Get them in there.
27:08Yeah.
27:09How's that anchovy?
27:10Oh, gross.
27:11I'm putting them in and I will get them in the freezer and then I don't have to think
27:13about them or talk to them again.
27:14Take a little bite real quick.
27:16Mmm.
27:17Take a bite for me.
27:18Is that required?
27:19No, but...
27:20All right, let's go to the freezer.
27:23My timer stopped.
27:25Now I know I pressed go on this timer.
27:28God, I'm gonna die.
27:29I don't know if that steak has been sitting in there for two minutes or for 12.
27:33You didn't put your timer on?
27:34No, my timer's not working.
27:35This dish.
27:36It's all about the steak.
27:37You really need to make sure that you don't ruin the meat.
27:41This is the only steak I have.
27:44My timer's not working.
27:50It's like, oh, now it is.
27:53Let me check the temperature.
27:55Come on, 145.
27:56We're gonna do 135.
27:58135.
27:59112.
28:00Back in.
28:01All right, let's go.
28:02Stressful.
28:0330 minutes.
28:04Watch this.
28:05Garbage bowl.
28:06Tomorrow.
28:07Boom!
28:08Boom!
28:09I hope that someone had that.
28:12Did someone get that?
28:13No one.
28:14Couldn't do it again if you tried.
28:15No, I was feeling the spirit.
28:16I'm doing asparagus.
28:17How long are they chilling in the ice?
28:19Until it's cold, Val.
28:20Touch it.
28:21In school, I was that guy.
28:22I asked a lot of questions.
28:24Turns out I'm still that guy.
28:26Val.
28:27Yup.
28:28Asparagus is a little overcooked.
28:29Okay.
28:30This is not good.
28:31It's a very flaccid asparagus.
28:32So I would grab a few more and do it again.
28:34Okay.
28:35Okay.
28:36I need to start over.
28:37Got it.
28:38I'll make more.
28:39Oh.
28:40Ah!
28:41Think these need a little bit more time, Chef.
28:43You're the boss.
28:44I'm just a guy up here.
28:46I'm ricing potatoes.
28:49Ah!
28:50Ah!
28:51Ah!
28:52Ah!
28:53The steak is out of the oven and resting, but there's no rest for your man because I need
28:58to get these potatoes to the perfect consistency.
29:02How's the mash?
29:03Tastes good?
29:04It tastes a lot more salt than you would think.
29:06You drop the salt in there and it's like David Copperfield potatoes.
29:10They disappear.
29:11Mashed potatoes take salt.
29:13Yes.
29:14All right, everybody.
29:15I would go get your steaks and get them in there with the rosemary.
29:18Now, uh, get ready for the ding-ding.
29:21Yep.
29:22Sure.
29:23The ding-ding.
29:24I know exactly what he means.
29:25The ding-ding.
29:26It's the pan.
29:27It's the cast iron.
29:28Is it ready to be seared in the cast iron?
29:29Three sentences in two words, ding-ding.
29:31I'm speaking his language.
29:33We're one now.
29:34I'm scared.
29:35Nine minutes left.
29:37Ah, .
29:38I burned it.
29:39No, you're fine.
29:40You just got some red stuff in there.
29:42It'll lighten up.
29:43You didn't burn anything.
29:44What's it at, Julie?
29:46Should I do F or C?
29:48I haven't quite mastered how that damn thing works.
29:51Talk to me an F.
29:522-0-20.
29:53That's hot.
29:54An instant-read thermometer.
29:56It's pretty fail-safe.
29:57Doesn't lie.
29:58It's 193.
29:59It cannot be 193.
30:00It's 143.
30:01It's 138.
30:02We just skipped three time zones.
30:04I have no clue what temperature the steak is at this point.
30:07118.
30:08There you go.
30:09Always when I think it's enough, it's not, so.
30:12I haven't got shit, my guy.
30:14Look.
30:15Look, Chef.
30:16I'm making homestyle potatoes, and I'm sauteing.
30:18I'm feeling myself.
30:19I'm putting on a little bit of a show.
30:21All right, Val.
30:22Look at him.
30:23Half of it's at the pan, but you got it.
30:25What's in there, then?
30:26Oh, you're going to do mash, dude?
30:27Let him soak a little bit.
30:28All right.
30:29Like, blanch them?
30:30Sure.
30:31All right.
30:32Just make sure they're super dry, then.
30:33I would almost roast these rather than try to fry on a small sheet pan.
30:39Season them nicely.
30:40Get them in the oven.
30:41Make sure they're lined up like soldiers.
30:43I think I need a little green on my plate, so I'm going to just quickly saute.
30:48Spinach.
30:49Spinach.
30:51Five minutes.
30:52Let's rock and roll.
30:53At what time should we be cutting this steak?
30:55Now.
30:56Now.
30:57Stay alongside the bone first.
30:59Not too thick, not too thin.
31:01Come on, Val.
31:02I want you cutting that steak.
31:03Steak, steak.
31:04Uh, no.
31:05Can I eat raw thyme?
31:06I don't know.
31:07I'm not a gerbil.
31:08One minute!
31:09Yee!
31:10Ooh!
31:11Yee-haw!
31:12We're still at wild, wild whisk, baby.
31:16Get the torch going.
31:17How do you use this?
31:18Just push the button.
31:19Geez.
31:20I feel like she's salty enough.
31:22Then don't do it.
31:23So I ain't going.
31:24Don't do it.
31:2530 seconds.
31:26Where does the time go?
31:27Ah!
31:2810, 9, 8, 7, 6, 5, 4, 3, 2, 1.
31:37You're done.
31:38Woo!
31:41Way to go!
31:42Whoa!
31:44Be fun.
31:45All right.
31:46Let's go taste some steak, shall we?
31:47Let's do it.
31:48Beverly, you are up first.
31:53Wow!
31:54Tell me how you put your own spin on the rub.
31:56I did cayenne pepper, onion and garlic, brown sugar, and loads of butter.
32:01For my vegetables, I did mushrooms and brussels sprouts, and then a smashed potato with rosemary and parmesan.
32:09You did an extra vegetable by doing the brussels sprouts.
32:12The steak perfectly cooked.
32:13I am feeling a great sense of relief because this was a monster of a task.
32:19You got an unbelievable sear on there.
32:21Potatoes are great with the rosemary and parm.
32:24You should be really proud of yourself.
32:25Thank you, chef.
32:26All right, Julie, let's go.
32:28Ta-da!
32:29Wow!
32:30On the rub, got garlic powder, mustard powder with peppercorn.
32:34The veggie side, I did zucchini, sweet potato.
32:37It's topped with chives and nuts.
32:39The ribeye.
32:40Love the chunky kind of rub you got on there, but just a little undercooked.
32:44Not feeling as confident as I did walking in.
32:48Would have loved a little bit more salt on it.
32:50I think your zucchini's lovely.
32:51I love the plating of it.
32:53I think those potatoes could have been, like, either whipped a little more or cooked a little more.
32:58All right, CT.
33:03All right.
33:04My vegetables, I went with Brussels sprouts with mushroom.
33:07The steak, I went with coffee, garlic, salt, pepper.
33:10This is super flavorful.
33:12This steak is seasoned to perfection.
33:14Great rub.
33:15I love the coffee addition.
33:16Chef loves a steak.
33:18You know, Dave Ramon made me a career shift at this point.
33:20Chef C.
33:21It's got a ring, Chef C. G.
33:22I appreciate the fries.
33:24I think these are really tasty, and I'm glad you have colors.
33:26You have color on them.
33:27Your Brussels sprouts are intense.
33:29Like, really acidic, but great job.
33:32Manila, you're up first!
33:34Oh!
33:35Let's eat!
33:37I present to you, Chef Tiffany, a pink peppercorn cowgirl steak with rosy red potatoes, sweet
33:43corn, and sexy spinach.
33:45You got a really good sear on the steak.
33:48The only thing is one side is a little more cooked than the others.
33:51Ah!
33:52And you did a last minute change with adding spinach.
33:55Did you add wine into this?
33:56A little.
33:57When we cook with wine, we have to cook off some of the wine alcohol flavor.
34:02That pinot grigio is at least $14 a glass.
34:05You better enjoy that.
34:06Is there still wine on this spinach?
34:08All right, Reza.
34:09I made you a Persian cowboy steak.
34:15What makes it Persian?
34:16Come on now, I'm Persian.
34:18Well, you have a nice crust on here.
34:20There is some even cooking as well.
34:22At the very end, you sliced it a little too thick.
34:25But I like that you have a lot of different things happening here, and they are all flowing
34:29together.
34:30Good job.
34:31All right, Val.
34:32Come on up.
34:33Okay.
34:34I made a cowboy steak with asparagus and home-style potatoes.
34:39I'll be honest.
34:40The potatoes might be my favorite part.
34:42The steak itself seared it nicely.
34:44You just overcooked it in the oven.
34:46It's hard to ruin a steak, and that's exactly what I did.
34:50All right, recruits.
34:51As the sun sets on today's challenge, some of you have mastered the art of a cowboy steak.
34:57But sadly, two of you are at risk of getting run out of town.
35:01On the red team this week, this win goes to...
35:06Reza!
35:07Whoo-hoo-hoo!
35:10I'm killing the game.
35:12The potatoes!
35:13I tried to not eat, like, three more spoons while it was sitting in front of me.
35:19So, good job.
35:20Thank you, Chef.
35:21And the blue team, the best dish was made by...
35:24Beverly!
35:25I am just so happy.
35:28It was a very big steak, so this is a very big wing.
35:32Your sides were great.
35:33Nice balance, good technique.
35:34Well done.
35:35Thank you very much, Chef.
35:36Also safe on the blue team is...
35:39C.T.
35:41Julie, unfortunately that means you are up for elimination.
35:44Please step forward.
35:45Also safe on the red team is...
35:48Manila!
35:49Whoo-hoo!
35:50Val, you are up for elimination.
35:53Please step forward.
35:54Got this, Val.
35:55Oh, I got this.
35:56All right, Julie and Val, we're in this blind elimination challenge.
36:00You'll have 15 minutes to prepare a loaded quesadilla along with a dipping sauce.
36:05Tiffany and I will leave the kitchen, and when we come back, we will try the dish without knowing who made which dish.
36:13And the person with the least successful loaded quesadilla will be going home tonight.
36:19Your time starts now.
36:20Let's go!
36:21Ooh!
36:22You got this.
36:23You got this.
36:24You got it.
36:25The last challenge, I made tacos.
36:27I'm thinking it's the same kind of thing, but, you know, bigger.
36:30What are you thinking?
36:31Spicy chili shrimp.
36:32I'm gonna do a Julie safety move here and go with shrimp once again.
36:37Make sure you take the tails off.
36:39But, without the tails.
36:41Chop them up after.
36:43I'm making shrimp steak.
36:44This has got to be the best steak I cooked today if I want to stay in the competition.
36:49I'm trying to give the steak a little love.
36:52Tough love.
36:53So, hopefully, it'll reciprocate that love back to me.
36:56Let's give that some flavor.
36:58Cool.
36:59Great.
37:00Got to make a salsa.
37:03So, I've decided to do an avocado salsa.
37:06Mayo, avocado.
37:07No, no, no, no, no.
37:08Just make guacamole.
37:09Oh.
37:10Use a spoon to scoop out the avocado.
37:11That way you can keep those cubes intact.
37:13Cacao.
37:14Did you tell me that when I did it?
37:15Perfect.
37:16No.
37:17All right.
37:18Let's get to the sauce.
37:19Making my avocado crema.
37:20This is gonna be great.
37:21Careful.
37:22Careful.
37:23How do I do this?
37:24You can scoop it out with a spoon.
37:25Get it in there.
37:26Ten minutes.
37:27Chop it in.
37:28Chop it in.
37:29Chop, chop, chop.
37:30Jalapeno for a little bit of heat.
37:32Yeah.
37:33Perfect.
37:34Add it in.
37:35No, no, no.
37:36In your guacamole.
37:37Yo, check your steak, baby.
37:38How's it looking?
37:39I realize that I'm not gonna have enough time to cook through the steak on just the pan.
37:43Oh.
37:44Into the oven.
37:45You have seven minutes.
37:46Throw in a tortilla.
37:47Heat it up a little bit so it gets all soft.
37:49Get some cheese in there.
37:50Slice up the shrimp a little bit.
37:51Every bite will have shrimp.
37:52Perfect.
37:53There you go.
37:54There you go.
37:55Loaded quesadilla.
37:56So what else are we gonna load it with?
37:58Oh, yeah, yeah.
37:59Put some onions and bell peppers in that frying pan right now.
38:01Why?
38:02What do you mean?
38:03I need to put it inside the thing.
38:04Right, but you want them cooked.
38:05You want them cooked.
38:06You don't want them raw.
38:07You want to cook it.
38:08Really?
38:09No idea why I need to cook them.
38:10They taste pretty good, fresh.
38:12Yeah, let's put the onions in there.
38:13Yes?
38:14Yes.
38:15Less than five minutes.
38:16I think it's burning, guys.
38:18Don't move.
38:19It's burnt.
38:20Completely burnt.
38:21Get it out.
38:22Get it out.
38:23Don't have time to start over.
38:24It's burnt.
38:25It's ruined.
38:26Two minutes and 40 seconds.
38:27Don't plate that side.
38:28Plate the other side.
38:29I don't have time to start over again.
38:31That looks good.
38:32Val, get the steak out.
38:34I don't have time, so I'm just going with my instincts, and I'm praying that it's cooked,
38:39and it's ready to go.
38:40Now cut up the meat very small.
38:42Now char up that lime.
38:43Why don't you put a couple pineapple triangles in there, too?
38:45Yes.
38:46Put the pineapple in there.
38:47And get it a char.
38:48Mmm, seeded pineapple would be nice.
38:50Just a bite of beef.
38:51Put it in.
38:52Put it in.
38:53Put it in.
38:54Put it in.
38:55Just put it in the .
38:56Yeah, yeah, yeah.
38:57Perfect, perfect.
38:58Two minutes.
38:59We've got to be plating.
39:00Put all that meat on the cheese.
39:02I'm panicking.
39:03Put your onions and peppers on there, as well.
39:05Cut your quesadilla in half.
39:07In half.
39:0850 seconds.
39:09Check your pineapple on your lime.
39:10Get on a plate.
39:11Get a plate.
39:12Get it on there.
39:13We have 45 seconds.
39:14Where's the plate?
39:15Something red.
39:16Red, red, red, red, red.
39:17Paprika.
39:18Something red.
39:1915 seconds.
39:20Of the other one, press down, pull it out, and cut it.
39:23Five.
39:24Just on the quesadilla, or whatever.
39:25Three, two, one.
39:26One, get it done.
39:27All right, it's done.
39:28Ah!
39:29Oh.
39:30I could go home right now, because my quesadilla is burnt.
39:34There's a lot of mistakes that I made by not leaving enough time to assemble the quesadilla.
39:39I'm feeling nervous.
39:40Julie and Belle, we give you 15 minutes to pair a loaded quesadilla with a dipping sauce
39:47or salsa.
39:48Let's start with Deshae.
39:49I love the treatment and the color on the tortilla.
39:52I can't believe it's not burnt.
39:53I'm a fan of the folded over quesadilla.
39:56Oh, it's floated.
39:57It's floated.
39:58I love the char on those peppers.
40:00That's a lot of flavor in there.
40:02The shrimp is kind of bland.
40:04Guacamole.
40:05The cuts need some work, but the avocados itself, there is some flavor.
40:09I like the grilled lime on there.
40:10Yeah.
40:11And the grilled pineapple, I mean.
40:12This person went the extra mile.
40:14Let's move on to dish B.
40:16My quesadilla looks like a freaking pizza pie.
40:20Julie's quesadilla is 100,000 times better looking than mine, but I don't know if it tastes as good as mine.
40:27The peppers are nicely, thinly cut.
40:29The steak itself is juicy.
40:31Not super seasoned, but when you have a bite with the Oaxaca cheese in there, which is very salty, it kind of works.
40:36Yeah.
40:37The guac is just a little too acidic for me.
40:39Yeah.
40:40Two totally different quesadillas.
40:41It's gonna be hard.
40:42All right, just give us a second to discuss.
40:44I am not optimistic about these results.
40:46I definitely think I'm going home.
40:48So Tiffany and I agree that the recruit who is staying in boot camp this week is...
40:55Both of you!
40:57Yes!
40:58Yes!
40:59Yes!
41:00Yes!
41:01Woo!
41:02Since we lost a recruit this week, you are both safe.
41:07Thank you very much, Ryan Lochte.
41:09Huge relief.
41:10I am so happy I'm still here.
41:12Yes!
41:13Yes!
41:14Yes!
41:15Yes!
41:16It's something that I don't want to take for granted.
41:17I want to prove that I'm deserving of this second chance and that I am going to make the best of it.
41:22Go take a disco nap, because we are ready to party next week, all right?
41:27Woo-hoo!
41:29Next time on Worst Cooks in America, Celebrity Edition.
41:32Time for a little celebration.
41:35He he he he he.
41:37B-T.
41:38Ha ha!
41:39I'm feeling like I need a drink.
41:41Planning a party is right up my alley.
41:44For your main dish challenge, Grunch Burgers.
41:45Manila, what's up with those onions over there?
41:46They looking a little extra crispy.
41:47You just out.
41:48Next stop, Burntown.
41:49B-B-B-B-B-B-B-B.
41:59Next time on Worst Cooks.
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