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00:00Tonight, on Cutthroat Kitchen, I open this!
00:03Which I would only do if something really, really, really, really bad happened.
00:08I have $100,000 of cold, hard cash.
00:13Four chefs get $25,000 each.
00:16If they want to leave this kitchen with any of the cash,
00:19they have to survive three culinary challenges.
00:22Get out the way!
00:22And each other.
00:24$510,000!
00:25It's a game we like to call...
00:26It's alive!
00:28Cutthroat Kitchen.
00:33The reason I'm gonna win is for three things.
00:36Number one, I don't have all this on my head to weigh me down.
00:39Number two, I ain't got all this hair on my lips to keep me hot.
00:42And number three, I'm a country kid.
00:43We get it how we live.
00:45By any means necessary.
00:46Keep dreaming.
00:47Ooh!
00:50Fresh meat.
00:51How delightful and all rosy and hopeful-looking.
00:54We'll see what we can do about that.
00:56I have here in my case, what?
00:58$100,000, right?
00:59$100,000.
01:00Oh, yes.
01:00Each of you are gonna receive $25,000 a piece.
01:03But you're only gonna walk out of here with the money that you've managed to save,
01:07which means you must spend wisely.
01:09Do you understand, chefs?
01:10Yeah, yeah, yeah.
01:11Excellent.
01:12Take your money, please.
01:13Two bundles apiece.
01:17I'm Chef Gabriel, private chef and food truck owner in Houston, Texas.
01:22What?
01:23I'm here to prove that I'm the best chef in the damn world.
01:26You hear that?
01:27Okay, maybe I shouldn't say that.
01:29Chef Carly, two bundles if you please.
01:31Oof.
01:33I'm Chef Carly, and I'm a private chef from Jersey.
01:36Thank God that I grew up in Jersey because that taught me sass, taught me attitude, also
01:40taught me not to take from nobody.
01:43Chef Mike, another two are for you.
01:44Oh, thank you.
01:45I'm Chef Mike, and I'm a food truck owner from Las Vegas, Nevada.
01:49I've been on Chopped.
01:51I've been on Chef Wanted.
01:52I'm here today at Cutthroat Kitchen to redeem myself.
01:56Chef Amber.
01:57Time to expand my bow tie collection.
02:00I'm Chef Amber.
02:01I'm an executive chef from Longview, Texas.
02:03The bow tie is kind of my thing.
02:04It's my signature, but never be fooled by the bow ties.
02:08I'm gonna win.
02:09Period.
02:10Chefs, I have to tell you, I do not own a pet.
02:12I just own this case, and I've got to feed it all day long with, guess what?
02:17Your money.
02:19So, let's get down to business.
02:20Round one, I'm gonna give you 30 minutes to make your very best stuffed cabbage.
02:26I'm talking about cooked cabbage wrapped around or stuffed with some kind of savory filling.
02:30In the bag.
02:32Stuffed cabbage?
02:33Please.
02:34I ate this as I was growing up, like, every other Wednesday or something.
02:39Like, I know how to make a stuffed cabbage.
02:40I'm sure you've made it before, but I bet you've never shopped for it in 60 seconds.
02:44Let's find out.
02:45Go.
02:47Welcome to the pantry.
02:48Let's enjoy.
02:50So, first thing I grabbed was red cabbage.
02:52I know everybody's gonna go for green cabbage.
02:53I want to add more colors to the plate.
02:55I got the tomato paste and the farro, and I'm gonna balance that with the ground beef.
03:00This gate will close in 30 seconds.
03:03I want to do a cabbage roll without cabbage, so I go for Swiss chard.
03:07You'll taste more flavor from the Swiss chard than you would from some regular leaf of cabbage.
03:14Five, four, three, two, one.
03:19Thanks for shopping, pantry cupcake.
03:22Well, chefs, it is time now to move into the auction phase where I have some wonderfully terrible items.
03:27Let's see what we have.
03:28Oh, boy.
03:32Huh?
03:33A taxi cab?
03:34What is this?
03:35A cab for ants?
03:37Ugh!
03:37I need a cab ten times that size.
03:40Oh, my gosh.
03:42Oh, crap.
03:43What are you doing?
03:44Oh, my.
03:45Look at that.
03:46Oh, my God.
03:47Taxi!
03:48Win this auction, and you will live to enjoy seeing two of your opponents stuffed into this cab with Bob
03:55the Cabbie.
03:56Where they go is, of course, up to them, but how they get there, well, that's up to Cabbie Bob.
04:03Thank you, Bob.
04:04You may exit the vehicle.
04:05I'm gonna lose at least half the time that I have if I share this cab, and then who knows
04:10who's gonna win the power struggle over which direction we're gonna go.
04:13Who's gonna give me $500?
04:15$2,000.
04:16$2,000 we're here, $21, $21, $21.
04:18$3,000.
04:19$3,000, Chef Mike, we're here, $31.
04:20There are gonna be more sabotages, and I want them to spend their money now.
04:26$36.
04:27$37.
04:28$4,000, Chef Amber.
04:29We're here, $41, $41, $41, $41.
04:31$45.
04:31$4,500 is current high bid to Chef Mike.
04:33$45 once.
04:34I'm tiny.
04:34I can fit in that cab.
04:36No big deal.
04:36$45 twice.
04:37It sucks that I have to give up, but there's no way I can spend that amount of money this
04:40fast.
04:41Sold, Chef Mike, for $4,500.
04:43Woo!
04:44Woo!
04:45Woo!
04:46Woo!
04:47Woo!
04:48You turn around, look over your opponents, look over their baskets, and decide who is
04:52gonna be riding with Cabby Bob for the entire challenge.
04:56This guy can put both girls in that cab together.
04:59He could do that and leave us to battle it out together, but I think he too scared for
05:04that.
05:06I'm gonna go ahead and put you in that cab.
05:08Ah!
05:09Done.
05:13You too, with your bow tie.
05:14Have fun.
05:17You're gonna have a good time on that one.
05:19Chefs, if you think that sabotage was stinky, watch this.
05:28Kimchi, spicy, fermented, smelly Korean cabbage.
05:33Now, you win this auction, you can force one chef to forfeit all of their cabbage and
05:39use my kimchi instead.
05:41Look at me $500 for the kimchi.
05:43I got a $500 beer for Chef Amber.
05:45Look over $6,000.
05:46$2,000.
05:46$25.
05:47To Chef Amber, do I hear $26?
05:49There's no way I want this in my cabbage rolls.
05:52$35.
05:53$4.
05:54$5.
05:54$51.
05:55Do I hear $5,200?
05:56Yeah, right here.
05:57$5,200.
05:57Yeah, right here.
05:58$5,700.
05:59$5,700.
05:59$6,000.
06:00Chef Amber now with high bed.
06:01$61.
06:02I'm from Vegas.
06:03I'm willing to spend this money.
06:05$61 once.
06:06$61 twice.
06:07Sold.
06:08Chef Mike.
06:08Let's do this.
06:09I won the bowl of kimchi!
06:11You guys are dead meat.
06:14Hmm.
06:15Who's it gonna be?
06:17I'm hoping he doesn't give it to me because Chef Carly's there with nothing.
06:21And here you go, my friend.
06:24Why, thank you.
06:24You're welcome.
06:26Oh, crap.
06:27How am I gonna rinse cabbage out of a taxi window?
06:30Well, in case you've forgotten all this excitement, the challenge is stuffed cabbage.
06:34The time is 30 minutes, and that starts now.
06:43Come on, taxi.
06:44Can we get in?
06:45Let's go!
06:46Let us get in there.
06:47Come on.
06:48Thanks to Chef Mike, now I gotta figure out how to create a cabbage roll in a damn taxi.
06:55Where we going?
06:56Where we going?
06:57Uh...
06:57You're going back to Texas.
06:58That's where you're going, man.
07:00Let's go this way.
07:00I'm already on this side.
07:01We gotta figure out a plan.
07:02How is this gonna work?
07:04You got three minutes.
07:05Three minutes.
07:06Am I gonna work with Chef Amber?
07:08Stop at my station if we're already going this way.
07:11I need to sleep.
07:12Is she gonna work with me?
07:13Are we gonna work together?
07:14Going this way!
07:15We might as well take a quick break real quick.
07:18Wish me luck.
07:20How much do you think the fare is back to where you guys came from?
07:25I usually cook with a bunch of chilies, really try to do a Latin spin.
07:29On this one, I think I'm gonna just keep it nice and traditional.
07:33Basically what I'm gonna do is blanch cabbage and really just try to make a nice sauce that
07:39that sits in and stews.
07:41I start chopping onions, garlic, and I add a little tomato.
07:45Get them in the saute pan so I can start getting my sauce cooked.
07:49I don't even know what the hell he thinks he's doing over there.
07:52I'm just trying to be like you.
07:54Everybody wants to be like me.
07:56Yeah.
07:57My plan right now is to make a somewhat of a Polish stuffed cabbage with a nice light tomato broth.
08:05Being from Jersey, sauce is a thing.
08:08So I add fresh tomatoes, garlic, which is a must.
08:12You gotta get good caramelization on those onions so I can really intensify my sauce's flavor.
08:16It's gonna be just a little bit of bold flavor.
08:18You got the flavor.
08:19That's all what I'm about, man.
08:21You need some water?
08:23Let's go to the sink.
08:24All right.
08:25All right, we're going to the sink.
08:27Come on, let's go to the sink.
08:28We're going to the sink.
08:29I'm inside of the taxi cab with two other people.
08:32My cabbage has been replaced with kimchi.
08:34And the only thing I think on my mind is I owe Mike some peanut butter.
08:38Freaking Fonzie Jr. over here.
08:40I'll make it happen, don't worry about it.
08:42I prefer to go at the cabbage roll in the traditional fashion.
08:45I'm going to make a ground beef and white rice stuffed spicy cabbage, apparently.
08:51I got the kimchi leaves rinsed.
08:52I got the rice going.
08:53Now I want to get this ground beef on the stove top so I can get that filling going.
08:58You chefs are prone to profanity.
09:02A little bit.
09:03I'm six foot and played football.
09:05I'm way too big to be in the back of anybody's cab.
09:09No regular onions, so let's two chappers.
09:11Wow.
09:12Um, cut.
09:14Damn it.
09:14I cut myself.
09:16Can I get a medic, please?
09:17I'm looking at my finger.
09:18I'm looking at the blood.
09:19And I'm just thinking, oh crap, the rice is going to overcook.
09:22I really need to get back in there and get this rice pulled off the stove.
09:26Cut my fingertip off.
09:27I definitely see the amount of finger left on my knife.
09:31And I'm like, this cut might be a little bit more serious than I assumed.
09:35Okay.
09:36Hold on.
09:37Hold on.
09:38Hold on.
09:39Hold on.
09:40Hold.
09:41I look up and all I see is blood everywhere coming from Amber's finger.
09:46Not good.
09:47So I'm missing my finger?
09:48You missed the tip of it.
09:50Oh, you missed the tip of it.
09:51Oh, you missed the tip of it.
10:02Chefs, could you stop everything?
10:04Can I have your attention, please?
10:05For the first time in Cutthroat Kitchen history, we have a chef down.
10:10Chef Amber is going to be fine, but she did leave a little piece of herself on the playing
10:14field, a finger in particular.
10:17But don't think that I haven't planned for this kind of thing.
10:20There are only three of you left.
10:21None of you will be eliminated at the end of this round.
10:24But my contingency calls for whoever produces the best dish to get a specific and significant
10:32advantage going into the next round.
10:35Do you understand?
10:36Yes, chef.
10:37Excellent.
10:37And please be careful out there.
10:39I can't afford to lose another one of you.
10:41Time right now.
10:42Eighteen and a half minutes.
10:44Go.
10:44We're going to have fun doing this, bad boy.
10:46I want the best dish in this round because I want that advantage.
10:50Whatever is in that envelope is mine.
10:52I got some ground pork.
10:54I got some beef, some tomato paste, onions, garlic.
10:57And what we're going to do here is try to roll these.
11:00I didn't get everything I wanted out of that pantry.
11:03But we're going to figure this bad boy out here.
11:06I have no binder for this filling.
11:09I don't know how it's going to stay in the cabbage.
11:11So what I'm going to do is just do the best I possibly can right now.
11:15You've got to figure it out.
11:17Chef Mike has no sabotages except, of course, for the one that he gave himself,
11:21which is that he came out of the pantry without anything to bind his filling.
11:24Traditionally, you see something like starch, heck, even egg, anything to kind of hold that together.
11:28At this point, what's going to happen is when this dish is braised and the judge cuts into it,
11:32it's all just going to spill out.
11:34Better taste good.
11:39My grandmother used to make the best beef stuffed cabbage.
11:42So I want to try and imitate that a little bit, but also add my twist.
11:47Right now, I got some ground beef with oatmeal, and I'm just giving it a good sear because I want
11:52it to cook a little quicker.
11:53I don't have time to really slow braise it.
11:56So now I have this really good sear I might be filling.
11:58Stick in the oven for a little bit, and then I got to go blanch my cabbage and make sure
12:02the cabbage is perfect.
12:05You know, it sucks to see amber go, but I'm definitely going to try to make up for it.
12:10At least you got some more room in that cab.
12:12You should be thankful.
12:12No way.
12:13I actually like the company, huh?
12:15I'm making chicken mousse stuffed with herbs and spices and hopefully try to make a healthier version with Swiss chard
12:24instead of cabbage.
12:25Right after I get my mousse finished, I put it inside a plastic bag just to blanch it in hot
12:31water because I want the egg to bind the proteins together.
12:38Now I need to work on my sauce.
12:40I have onions, I have peppers, spices, and all of the ingredients.
12:44I'm ready to blend, and guess what?
12:47Okay, we go, we go, we go now, we go now, we go now.
12:50So I have a cab driver that doesn't see the same vision that I do.
12:54I don't have nothing to go to!
12:56Back it up!
12:57Back it up!
12:58Are you serious, man?
12:59I may have a little more room in this taxi now that Chef Amber's going.
13:03Come on, bro!
13:04But I can tell you this, this cab ride sucks.
13:07Hey, you get me to where I need to be, I'll give you a tip.
13:10Come on!
13:10Come on!
13:11What's the time right now?
13:13Do we know?
13:14Five minutes!
13:15Five minutes, Chefs!
13:16Let's see, where are we at here?
13:18So to take this cabbage roll up a notch, I want to make an herb puree.
13:22That way it's not so one dimensional.
13:24I take all my herbs, basil, tarragon, oregano, parsley, I puree this thing up with some olive oil.
13:31It's looking awesome.
13:32I can't wait to see what this tastes like.
13:38So now I'm going to start to stuff my cabbage with my beautifully cooked beef.
13:42As I start to roll it up, I notice it's maybe a little looser than I expected, but still delicious.
13:48Let's go.
13:48Let's go back to the brook.
13:50I take you through Central Park.
13:51It's much less traffic.
13:52You know what?
13:52I'm going to get in the back seat on you.
13:54Well, be careful with my cabbage.
13:56You know what?
13:56I'm going to give this guy half a star review.
13:59If there was anything less, I'd give him that.
14:01I'm not doing it.
14:02Don't worry.
14:03We can't get out of my way.
14:04We can't get out of the way.
14:06We can't get out of the way.
14:07Get this thing out of here, man.
14:09Yo, Gabriel, you should just tell that cabbie to drive you all the way back to Texas where
14:14you came from, because that's where you're headed.
14:16Can you drive right, please?
14:18All right.
14:18No, I cannot.
14:20Chefs, at the sound of the tone, you will have ten seconds.
14:24Boop.
14:25Nine, eight, seven, six, five, four, three, two, one.
14:33Challenge is over.
14:34Hands off the food.
14:37Whoo!
14:38It's not the prettiest plate, but I know the flavors are there.
14:41I don't know about the other chefs, but I'm going for that advantage.
14:45Chefs, this is your judge for today, Antonia Lofaso.
14:48She's a veteran of Cutthroat Kitchen.
14:49Antonia, what's not like usual here?
14:53I know you're missing someone.
14:55She's going to be fine.
14:56Okay.
14:58But that means that we are not going to be eliminating a chef in this round.
15:02Instead, you are going to be deciding which is your favorite dish.
15:07And that chef will be receiving an advantage in round two.
15:11So, how do you feel about cabbage rolls?
15:14They're delicious.
15:15They are.
15:16Chefs, keep in mind that Antonia here has been locked away in a soundproof chamber.
15:19She knows nothing about what happened here today other than what we've just told her.
15:22She doesn't care about the sabotage.
15:24She only cares about three things.
15:26Tell them.
15:26First and foremost, taste.
15:28Second is presentation.
15:30And third, does it remind me of stuffed cabbage?
15:32Well, let's find out if it reminds you of stuffed cabbage.
15:37Antonia, may I present to you Chef Gabriel.
15:39Chef Gabriel, what you got?
15:40The dish I made is a chicken mousse stuffed inside blanched Swiss chard with bell pepper,
15:47tomato paste ragu.
15:55I love that you used the Swiss chard.
15:57I thought that was really inventive.
16:00The chicken mousse on the inside, really moist, well-seasoned.
16:04Thank you, Chef.
16:05The sauce is a beautiful accompaniment.
16:07I just wish that you had blended it a little bit longer and possibly strained it because
16:11it is very chunky.
16:12Thank you, Chef.
16:13Antonio, let's move on down the line.
16:16Antonio, this is Chef Carly.
16:17Chef Carly, what you got?
16:18So today I made a stuffed cabbage with beef, oats, and a tomato sauce.
16:27The meat itself is really well-seasoned.
16:30There's a caramelization to it.
16:32But stuffed cabbage should be braised so that the cabbage can soften while the protein warms.
16:38This is more of a meatball wrapped in a piece of cabbage.
16:41Thank you, Chef.
16:43Thank you, ma'am.
16:43Let's move on down the line.
16:45Chef Carly clearly did not pay attention.
16:48It looks like she made some kind of soup with cabbage and meatballs inside it.
16:54Antonio, this is Chef Mike.
16:55Chef Mike, describe your dish.
16:58Today I made for you a stuffed cabbage roll with pork and beef and a nice tomato broth
17:03with a little herb puree.
17:10The ratio of stuffing to cabbage is really beautiful.
17:14The cabbage has a nice crunch to it, but it's soft.
17:17The only criticism that I would give is that a traditional stuffed cabbage filling is more of a mousse.
17:23This is more of sauteed sausage that's been wrapped with cabbage.
17:27Thank you, Chef.
17:31Everybody has the ups and downs of this dish.
17:33This is going to be really tough cool.
17:35Antonio, for the first time ever here in Cutthroat Kitchen, I am going to ask you not to ruin someone's
17:41day,
17:42but to make one person's day just a little bit better.
17:45Please tell me which chef made your favorite take on stuffed cabbage.
17:50The winner is Chef.
18:12Michael, congratulations.
18:28It was delicious.
18:29Chef Michael, you're probably curious what is inside of this envelope.
18:33Yes, sir, I am.
18:36I'm resetting you to $25,000. Come get your cash.
18:41Are you kidding me right now? I get to basically start all over with money.
18:44This advantage changes everything, and it lets me put all the money on the table now.
18:52Next.
18:57Well, chefs, congratulations on surviving to the second round in Cutler Kitchen.
19:02Hopefully, this round will be a little safer than the last one.
19:05I ain't fooling around. I'm going to bid, but I am going to show how Jersey does it.
19:10I'm going to give you half an hour to make your very best shakshuka.
19:15Uh, shakshuka? What? I don't even know what this is.
19:18Shakshuka is a Middle Eastern dish. It's basically eggs that are poached in a spiced tomato sauce.
19:25And you look a little flummoxed. I love when that happens.
19:27Whatever it is, you've got to shop for it in 60 seconds. Go.
19:33Welcome back to the pantry, kids.
19:38I never made this damn dish in my life.
19:40I know that it's a sauce, I know that it has tomato, and I know that it has a poached
19:46egg.
19:46Like, what is a shakshuka or a shakshuka?
19:49Middle Eastern dish, Middle Eastern flavors, Mike.
19:52They're down there. I think of that.
19:5430 seconds.
19:55You can't make a shakshuka without egg.
19:57Eggs is my thing, yo. I like breakfast.
19:59I'm going to do a curry-inspired shakshuka.
20:02So, grab some curry, some dill, some paprika.
20:05Boom. Done.
20:06I am feeling really good about this shop.
20:08Five, four, three, two, one.
20:14One.
20:17All right, chefs, now we're going to move into the auction phase.
20:19Let's find out what we have up first.
20:27Tools and vessels.
20:29You know, they say you've got to break a few eggs to make an omelet.
20:32Well, I say you've got to break a few tools and vessels to make a shakshuka.
20:36I've got here a broken, or rather halved, bowl, pans, tools that have been artfully broken.
20:44And to win this auction, you can force one of your chefs to use these broken tools and vessels for
20:49the entire challenge.
20:51I cannot cook the dish that I perfectly planned with a half of a sauté pan.
20:5723.
20:58$4,000.
20:58$4,000, Chef Mike.
20:59$45.
21:00$45 to Chef Gabriel.
21:01$5,000.
21:01$5,000.
21:02With $25,000 to spend, I've got all the ammo I need to put these two out of the game
21:08for good.
21:09Five, two.
21:09$6,000.
21:10$6,000.
21:11$6,500.
21:11$6,200.
21:12$6,200.
21:12$6,200.
21:13$7,500.
21:16Geez, man.
21:17Too rich for my blood.
21:19Going once at $75, twice at $75.
21:21Sold, Chef Mike, for $7,500.
21:25Please don't give me these damn utensils, man.
21:28Please, please, please, please, please, please.
21:30I don't need this right now.
21:31Sorry to do this to you, but here you go.
21:35Enjoy.
21:36Have fun.
21:38Carly has pretty much had nothing to do.
21:41This time, she's going down.
21:44Well, Chef, we'll see how that works out for you.
21:46Our second item.
21:51Oh, man.
21:52High voltage sign?
21:53I've got myself into a lot of trouble with those.
21:56I have this warning placard here because I think you're gonna find it a little shocking.
22:01Bob's!
22:04What the heck?
22:05Oh, ho, ho!
22:09Oh, yeah.
22:11This looks insane.
22:13Two of you are about to play a little game I call Shock Shuka.
22:19Shock Shuka.
22:21Win this auction and you'll force both of your opponents to forfeit all of their ingredients and play this game
22:27for new ones.
22:28You must carefully remove the ingredients from this hole.
22:31And if your tongs hit the side...
22:34Oh!
22:35The buzzer goes off.
22:36You lose your turn.
22:37The other person gets a shot at that ingredient.
22:39This sabotage is like a giant board game, but intensified by a hundred times.
22:46Shocking, isn't it?
22:47And yet, shockingly familiar.
22:51Electricity?
22:52Oh, darn it!
22:53No, I don't play with electricity, man.
22:55Oh, ho, ho, ho!
23:25all of a sudden decides
23:26if she wants to gamble
23:27with her money.
23:28$4500, it'll go 40 cents.
23:29$6,000.
23:30$6,000.
23:30Of Chef Carly.
23:31I love a challenge.
23:33I'm going to outbid her.
23:34$6,800.
23:36$7,000.
23:36$7,000.
23:37$7,500.
23:38$7,500.
23:39$7,000.
23:39$8,000.
23:40$85,000.
23:40$9,000.
23:41$9,500.
23:42$10,000.
23:42$10,000.
23:43$10,500.
23:44$10,500, Chef Mike.
23:45I'm not getting
23:45stuck with it.
23:45$11,000.
23:46$11,000.
23:46$11,000 is the high bid.
23:47Looking for 11, four, 11, three, once, twice.
23:50Sold to Chef Mike for $11,300.
23:52Too late, ma'am.
23:53Bring me a big stack of money.
23:56Once again, I've won another sabotage.
23:59Gabriel, Carly, have fun with this one.
24:02All right, chefs, I'm looking for your best shakshuka.
24:05You've got 30 minutes.
24:06Go.
24:10I'm gonna go for the bread.
24:12I'm about to do surgery.
24:14Come on, don't mess up.
24:16I don't want to get shocked at all.
24:18There we go, nice and easy, ah-bam.
24:21Yeah.
24:23There you go, there you go, there you go.
24:25All right, we've got some egg over here.
24:27So my original plan was to do a curry shakshuka,
24:29but that's kind of gone out the window now.
24:32So hopefully I can find some more traditional ingredients
24:34in this game.
24:35Oh my god, oh my god.
24:37All right, all right, all right, all right.
24:39Bada bing, bada boom.
24:40Oh, lordy.
24:42It's an egg.
24:42Hey, you guys having fun over there in that machine?
24:45Oh, yeah.
24:45How about you?
24:46I got it, I got it, I got it, I got it, I got it.
24:47Please.
24:47Let me show you how it's done.
24:53Oh, I'll take that.
24:55What?
24:56And who is it?
24:57Who?
24:59Oh.
25:00Oh.
25:00Don't mess up, don't mess up, don't mess up.
25:01Oh.
25:03I'll be shocked if anybody makes it out of this sabotage
25:06alive.
25:07Ah.
25:07Beep, beep.
25:08So I want to make a shashuka, but I'm
25:11going to put a Latin flair on this.
25:13So I grabbed red bell peppers, yellow peppers, tomatoes,
25:17onions, garlic.
25:18Once I've got these all into the pan,
25:21I add a little ketchup, tomato paste, all the herbs.
25:25I got my secret weapon over here.
25:27I'm putting a Latin spin on this, so I'm putting a little
25:30Chipotle in there to really kick this dish up.
25:33Coming up on 20 minutes remaining.
25:35I'm going for the tomatoes.
25:37Me, Kev?
25:38Oh, no, no, no, no, no, no.
25:40Oh, my God, oh, my God, yes.
25:42Oh, my God, oh, my God, oh, my God.
25:43Ha, woo!
25:44Oh, my God, oh, my God.
25:46OK, I'm good.
25:47I'm good.
25:47Whenever you're ready.
25:48Oh, you're never going to be ready, guys.
25:50Let's go, let's go, let's go.
25:51All right, Gabe, go.
25:52Ready?
25:52Yeah, let's go.
25:53I'm done, I'm done.
25:54Thank you, Chef Mike, because now I got my cumin,
25:57I got my paprika, I got my tomato, my eggs, and my bread.
26:00It won't be a shakshuka as fancy as I want it to be.
26:06I ain't going nowhere.
26:07But I'm definitely going to try to put my spin on it
26:09like nothing ever happened.
26:1114 minutes.
26:13Oh, my God, I don't even know if this is going to work.
26:16Chef Mike really got me in this round.
26:18He took away all my tools, and he took away all my ingredients.
26:21At least I know he's broke, and he ain't going home
26:23with any money.
26:24So now I'm just going to take my eggs and onions
26:27and basic ingredients that I got and make
26:30this shakshuka.
26:31So I take the tomatoes, some onions,
26:34I put in some tomato paste, a little butter.
26:36Oh, looking wonderful.
26:37Nah.
26:38So I start trying to reduce my sauce
26:41and at least get some flavor accomplished there,
26:43and it's just flaming and going crazy.
26:45The oil's catching on fire.
26:47I might burn down this kitchen.
26:52So Chef Carly got most everything she needed
26:55out of my shakshuka, but she got whole tomatoes,
26:59and she doesn't have anything to really cut them up with.
27:01Ordinarily, you would let them just cook down
27:02and break down in the pan, but she's got half pan,
27:06so she really doesn't have the space or the ability
27:08to kind of manage that heat properly.
27:10It's going to be a pretty chunky day for her, I'm afraid.
27:15I've got this sauce tasting really great,
27:17but now we've got to get this egg right.
27:19So I take my egg, crack it over the center of the dish,
27:23pop it in the oven, and pray to God that this thing comes out right.
27:28I taste my ragu, and it's beautiful.
27:31I think it's nice.
27:32It's got a nice spice.
27:33You can taste the cumin, tomato, pepper.
27:36So I put my eggs on top of my tomato sauce,
27:39and then I put them in the oven.
27:41Shakshuka!
27:41Shakshuka!
27:44I'm making a Jersey Diner version of Shakshuka.
27:47Fried egg, a little toast, tomato sauce, boom.
27:50Jersey plate, but Shakshuka in your mouth.
27:53Three minutes remaining.
27:54Now I need to move fast.
27:56I have no time to waste.
27:58I know that this salamander is going to get my egg
28:01exactly where I want it.
28:02I want the heat to come from the top and cook the egg
28:05since the tomato is already done.
28:07I'm just praying right now that it comes out
28:10exactly how I want it.
28:1215 seconds.
28:13Come on, hurry up.
28:14You're almost there.
28:1510, 9, 8, 7, 6, 5, 4, 3, 2, 1.
28:25Time to stop challenge is over.
28:26Put that down.
28:28How do you feel about Shakshuka?
28:32It's really about making sure the egg is perfectly cooked
28:35and soft and ready in the center while all the other
28:38ingredients come together.
28:39Well, let's go find out how these are.
28:43Hello.
28:43Hello.
28:44Please tell Antonio what you have here.
28:46It's an egg that I cooked underneath the salamander
28:49with a ragu of tomato, peppers, has some cumin, paprika,
28:54salt, pepper, and I topped it with a little feta.
28:58So your yolk is really overcooked.
29:01There is no kind of runningness to it.
29:03That's actually the issue of cooking the egg under the salamander
29:07because then it starts to overcook.
29:10The best part of the dish is the ragu of tomato.
29:14Thank you so much.
29:15Seasoned so perfectly.
29:16Thank you, chef.
29:17Thank you, sir.
29:18Let's move on down the line, ma'am.
29:21Hello again, Chef Carly.
29:22Hello.
29:22Please describe your dish for Antonio.
29:24What I made for you today is a Jersey diner
29:26version of a Shakshuka.
29:28Fried egg and bread and sauce, as good as Jersey would make it,
29:31but the flavors of a Shakshuka.
29:38Your egg yolk is really nicely cooked, seasoned really well,
29:41and the side of bread is perfect.
29:44My biggest complaint is the stew of tomato.
29:46I feel like it's not cooked long enough.
29:48It has a very strong kind of raw tomato flavor
29:50versus a lighter, acidic, sweet tomato flavor.
29:54Thank you, chef.
29:55Thank you, ma'am.
29:55One to go.
29:57What do you got, chef?
29:59So I made for you today a Latin shashuka
30:01with a chipotle tomato broth and a cracked egg over the top.
30:07By far the best cooked egg today, really wonderfully seasoned.
30:12I love that you took a Latin approach.
30:14I just feel like the flavor of chipotle is a little heavy.
30:17OK.
30:18So I'm getting more of that flavor than anything else.
30:21All in all, a really, really nice dish.
30:22I wish you just kind of pulled back on the chipotle a little bit.
30:25Thank you, chef.
30:26You know, I was heavy with chipotle,
30:28but I'm thinking I'm pretty good right now.
30:30My eggs came out perfect, and the other two not even close.
30:35All right, Antonia, kill a dream.
30:38Whoa.
30:41I have to say, this is a hard dish to execute in Cutthroat Kitchen,
30:45but you all did a really nice job.
30:47But each of you had one thing that was really flawed
30:51about each of your dishes.
30:53So for that reason, I need to eliminate chef.
31:10The chef I'm eliminating is chef Carly.
31:18Chef Carly, sorry, ma'am.
31:19That means I'm going to need that big stack of cash back
31:22in my case.
31:25Sorry, ma'am.
31:28Thank you very much.
31:31Eh, I wish I would have spent that money
31:33in stopping such a cheapo.
31:40Well, gentlemen, congratulations on surviving
31:42to the final round of Cutthroat Kitchen.
31:44One of you is going to walk out of here with some money.
31:45You and how much remains to be seen.
31:48I'm here today to prove that I've got what it takes
31:51to be the best and win this competition.
31:54I'm putting it all on the line, so let's do this.
31:56So, I'm going to give you half an hour.
32:00Half an hour.
32:01It's so evil.
32:03To make trifle.
32:04It's a layer, English, dessert, cake, jam,
32:07sometimes fruit, sometimes custard, usually liquor.
32:10I've never made a trifle before, but to be able
32:12to put flavors together, I know I can do that.
32:15So bring it on.
32:16Your one-minute shopping time begins now.
32:19Welcome back, gentlemen.
32:21I want to make a coffee, whipped cream,
32:24banana foster trifle.
32:26I'm grabbing bananas, almonds, strawberries, blueberries,
32:29cream, butter, sugar, chocolate, ginger snaps.
32:33I grab anything that I can think of.
32:35Chefs, you've got 30 seconds.
32:37I want to do some kind of fresh, light,
32:39summery version of this dish.
32:41So I grab ladyfingers, blueberries, strawberries,
32:44a little orange liqueur, everything I need
32:47to make the best trifle you've ever had.
32:49Five, four, three, two, one.
32:54And your cooking time begins right now.
32:58Hey, chefs, check this out.
33:00You know, a trifle is a layered dessert.
33:03When this auction, you can force your opponent
33:04to forfeit their basket and shop, prep, and cook their dish
33:09one layer at a time.
33:10And I'm only going to allow five seconds per trip
33:14to the pantry.
33:15Hell no.
33:17Not happening, don't want it, ain't getting it.
33:19Give it to him.
33:20$2,000.
33:21$2,000.
33:21$2,100.
33:22$2,100.
33:23$2,600.
33:23$2,600.
33:24$2,600.
33:24$2,700.
33:25This guy's got all his money.
33:26There's no way he's not giving me this sabotage.
33:29I'll give you five.
33:30What do you say, chef?
33:31$5,000?
33:32I'm just going to bid as much as I possibly can,
33:35get him to spend all his money.
33:36$51.
33:37I'll give you six.
33:38You've got 62.
33:39Do you want to go to 6-1?
33:406-1?
33:406-1.
33:416-1.
33:42We've got a 6-2, chef.
33:43Yes, I will.
33:44$6,200 going once, going twice.
33:47Sold.
33:48You don't have it.
33:49You're gone.
33:50These ingredients all go away.
33:52Come on, chef.
33:52Your first shop starts now.
33:54The first layer I'm thinking, it needs to be some kind of bread,
33:58crunchy, something soaked in liqueur.
34:01Five, four, I grab the ladyfingers, and I grab orange liqueur,
34:05hazelnut liqueur, and off I go.
34:08One.
34:09I love this game.
34:13My base layer is going to be cookies.
34:15So I lay down my ladyfingers on a sheet pan.
34:18I start getting all my liqueur.
34:20I'm pouring it kind of heavy over the top of them
34:22because I really want them to soak in.
34:24Get them nice and happy with that liquor,
34:26and then I'm going to build layers.
34:28Aw, look at that.
34:29That's so cute.
34:30I have to make this layer by layer.
34:32So I take my ginger snaps, almond slivers, and toffee.
34:36I smash that all together.
34:38That's my first layer.
34:39While I'm preparing that, my second layer is going.
34:43All right, all right, all right.
34:45I'm going to take a hazelnut spread,
34:47add a little bit of almond liqueur,
34:49mix it in with heavy cream, and try to make
34:52a really nice almond hazelnut whipped cream.
34:57All right, I'm ready for my next layer.
34:59I got to get some berries.
35:01Thanks to Chef Gabriel.
35:02Hey, have fun in there with those berries.
35:04All my ingredients have been taken away from me,
35:07and now I've got to shop layer by layer with only five seconds.
35:12Four, three, two, one.
35:19It's a berry-pocalypse.
35:21All right, so now I just got to get these berries macerated.
35:25They start chopping up strawberries, like rough chopper blueberries.
35:29I'm going to add a little vanilla to kind of bring it together.
35:32So now layer three.
35:34Here I go.
35:35Chef Mike got me good last round.
35:37This is payback.
35:38You're about to go down to trifle town.
35:41One.
35:42Chef Gabriel is really paying me back with this sabotage because this is brutal.
35:48I got cream, I've got lady fingers, I've got some alcohol, some orange liqueur.
35:54And I'm going to try to make that my next layer.
35:58Although Chef Mike is definitely building a trifle, I can't help but notice that there's
36:02actually no sugar yet, nothing really sweet.
36:06Granted, the liqueur is sweet, but above all, it's just a lot of alcohol, which I'm afraid
36:10is going to be the predominant flavor at this point.
36:13Right now I'm going to do a caramelized bananas.
36:16I take bananas to the stove with some butter, some sugar.
36:22I caramelize them down, I add a little rum.
36:25They are the perfect consistency for a bananas foster.
36:33Chefs, as you know, in England, they drive on the wrong side of the road.
36:36We'll win this auction and you can force your opponent to work only with the wrong hand.
36:41That is the non-dominant hand, while they hold this steering wheel in the other hand.
36:48Ha ha ha.
36:49All right, I'll give you $14.
36:50I'll give you $14.
36:51All right, I'll give you $2,000.
36:52If I have to hold that steering wheel in one hand, run it back and forth and shop with the
36:57other hand, there's no way I can get this done.
37:00I'll give you $34.
37:01$37.
37:02$3,700.
37:03$4,000.
37:04$4,600.
37:05$47.
37:06$47.
37:07I'll give you $54.
37:07He's going to give you $5,400, Chef Gabriel.
37:09$5,400.
37:11$5,900.
37:11He's going to give me $5,900.
37:12Yeah, $5,900.
37:13I need to go back shopping.
37:14$5,900.
37:15Not until we're done with this.
37:16$5,900.
37:17Once.
37:17You sure?
37:18Twice.
37:18Sold.
37:19What?
37:20Here you go, sir.
37:21Oh, my goodness.
37:22I got so distracted.
37:24Left hand only, right here.
37:27You ever throw a ball with your left hand?
37:29You look like this.
37:30Like, it don't look right.
37:31That's the same with cooking.
37:32Three.
37:34Go.
37:35Five.
37:36Four.
37:37Three.
37:38Two.
37:40One.
37:43How you doing over there, buddy?
37:44I'm having a lot of fun over there, Texas.
37:46How you doing, brother?
37:46You got me with this damn one hand over here.
37:49But that's all right.
37:49We're going to get by it.
37:50We're going to get through it.
37:52I'm a little pissed right now that I have to cook with one hand.
37:56You can drive yourself home with that thing if you want to.
37:58We're going to see who's going home.
37:59I'm going to send you home, bro.
38:00We're going to see who's going home, my friend.
38:02Chef Gabriel, you put up a really good fight, but the fight is over, my friend.
38:07Five minutes.
38:08Five minutes, chefs.
38:09My last trip, I'm going to get a little bit of mint.
38:12I'm going to finish this with some nice, fresh herb like that.
38:17So I run back into the pantry.
38:18After you.
38:19I grab mint and more orange liqueur.
38:22That ain't going to help you.
38:25One minute.
38:26A little more bananas.
38:28My layers may have melted together due to the warm banana that I threw inside.
38:33But I know that the flavors are there.
38:36Ten, nine, eight, seven, six, five, four, three, two, one.
38:46Time is up.
38:47Hands off the trifle.
38:49Cutthroat, baby.
38:50All the way.
39:01And Tony, I know you're Italian, and I'm sure there's an Italian version of this, but
39:05the final course is distinctly English trifle.
39:08It's like tiramisu.
39:10Sort of.
39:11Kind of.
39:11Except that it usually has fruit in it.
39:13Right.
39:14Chefs, please bring your trifles forward.
39:16Place them here and here.
39:18I'm hoping the judge notices how I produce so many different flavors, but doesn't notice
39:25how bad my layering is.
39:27I've battled my way through.
39:28I've spent all my money.
39:30I've done everything I could.
39:32And I'm just hoping it's enough to beat Chef Gabriel.
39:35Where would you like to start?
39:37I'll start with what's in front of me.
39:38Chef Mike, describe your dish.
39:40So this is my berry trifle with Chantilly cream.
39:43A little graham cracker for crumble and a nice mint leaf for garnish.
39:50Chef, I think you've done an excellent job in the layering.
39:55And it's a perfect ratio of cream to ladyfinger to berries and a lot of really distinct, beautiful
40:02flavors.
40:03I just wish that you hadn't soaked both layers of the ladyfingers in the orange liqueur
40:09because it is a very strong, raw alcohol flavor.
40:12Thank you, Chef.
40:14I mean, hey, what am I going to do?
40:16I'm from Vegas.
40:17I love a little liqueur in my life.
40:19Chef Gabriel, tell your tale.
40:20Today, I made a coffee and almond-infused banana Foster's trifle.
40:31Chef, I'm really enjoying the flavors of the banana and the toffee and the cream and
40:35the chocolate.
40:36What I'm really missing is that layering of sponge cake or cookie.
40:40That being said, the dish is delicious.
40:43Not sure if it's a trifle.
40:44Thank you, Chef.
40:46My dish might not be layered properly.
40:48She loves the flavors.
40:50His dish might be layered properly, but are the flavors there?
40:54Who the hell is going to take it?
40:56All right, Antonia, it's up to you.
40:57Which one of these fine individuals is marching out of here with some cash?
41:00The winner today is Chef...
41:07Michael.
41:08Congratulations.
41:08Yes!
41:09Woo!
41:11Congratulations, Mike.
41:12Congratulations.
41:14I can't freaking believe it, man.
41:16I just won.
41:17Chef Mike, you broke two records.
41:19Want to guess what they are?
41:19You spent $35,300.
41:23Long story.
41:23I'll explain later.
41:24So the highest ever spent and the least ever won.
41:28Oh.
41:29That's okay.
41:30$300, Chef.
41:31Thank you, sir.
41:32The feelings I feel right now, I am so jacked up.
41:35It's unreal.
41:35I've never won anything in my life and this is the most.
41:43Well, look at it this way.
41:45You earned it.
41:47Congratulations, Chef.
41:48We'll leave you alone.
41:49I'm not going to stand around here for hours.
41:53Woo!
41:54It's so hot in here.
41:56Hot being a champion.
41:57I won top!
41:59Woo!
42:02Hungry for more Cutthroat Kitchen?
42:03Go to foodnetwork.com slash cutthroat.
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