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00:00Tonight on Cutthroat Kitchen,
00:01we're gonna shake things up a little bit.
00:05I have $100,000 of cold, hard cash.
00:10Four chefs get $25,000 each.
00:12If they want to leave this kitchen with any of the cash,
00:16they have to survive three culinary challenges.
00:18Get out of the way!
00:19And each other.
00:21I've got $10,000.
00:22It's a game we like to call...
00:23It's alive!
00:25Cutthroat Kitchen.
00:30I don't really consider you guys as competition.
00:33I opened my own restaurant,
00:34served over 500 people for lunch and dinner.
00:37One time in third grade, I drew a picture of a bird.
00:39They got me two gold stars.
00:40That's all good, man. Don't worry about it.
00:42Thanks. Your permission means everything to me.
00:44That was good.
00:45I love the smell of Cutthroat Kitchen in the morning.
00:48Smells like fear mixed with desperation.
00:51Hi, chefs.
00:52Hi.
00:54Welcome to my rec room.
00:55Thank you. Thank you.
00:56I assume that you know how this game works,
00:58so let's review just in case.
01:00I have here a small case containing $100,000,
01:03cold, hard cash.
01:04I'm gonna give each of you $25,000 of these dollars,
01:06yours to use as you choose.
01:07But you're only gonna walk out of here
01:09with the money you have remaining.
01:10Do you understand?
01:11Yes.
01:12Excellent.
01:12So, chefs, take your cash.
01:14Two bundles apiece, please.
01:16Chef Kathy, two bundles.
01:18I'm Chef Kathy.
01:19I'm coming in all dolled up,
01:21but don't let this fool you.
01:23I got skills in the kitchen.
01:24Chef Saul, another two for you.
01:27I'm Chef Saul.
01:28Once I picked up the knife at the age of 19,
01:31I've never looked back.
01:32I have the heart, so I am gonna win, no matter what.
01:36Chef Roz, two bundles.
01:37I'm Chef Roz, and I own a catering company
01:39in Atlanta, Georgia.
01:41My parents had 12 children,
01:42so I'm used to making something out of anything.
01:46I'm ready for this.
01:47And you would be Chef Kenneth.
01:48Yes, sir.
01:49I am Chef Kenneth.
01:50Everyone that knows me calls me Red Bear
01:52because I'm around six foot six,
01:54and I've got a big red beard on me.
01:56I was in the Army.
01:57I was in Iraq and Afghanistan.
01:59I'm gonna have no problem on Cutthroat Kitchen.
02:02So, Chefs, enjoy that cash while you have it.
02:05Believe me, most of you will be losing it
02:07during the course of the day.
02:08Let's get on to our first course.
02:10I'm gonna give you 30 minutes
02:11to make your very best duck l'orange.
02:14It is, of course, a French classic roasted duck
02:17orange sauce.
02:18You know it. You love it.
02:19Duck l'orange, that's actually the first dish
02:22I made at the French bistro I started washing dishes at.
02:25This is too easy.
02:27Can you shop for it in 60 seconds?
02:29Let's find out. Go.
02:32Welcome to the pantry, kids.
02:34First, I grab the duck.
02:36Second, I grab the orange.
02:37And third, orange liqueur to just oomph up that sauce.
02:40I've got it.
02:41I'm Chinese.
02:42Ducks like chicken to us.
02:44Chefs, you've only got 30 seconds to fill those baskets.
02:47I have an idea about the sauce.
02:49I know I have to grab a duck.
02:52But I'm thinking about the sabotages,
02:54and I'm just panicked.
02:55Ten, nine.
02:56And I can vaguely hear Alton,
02:58but he's not saying numbers to me.
03:00He's saying womp womp.
03:02He's Charlie Brown in my ear, really.
03:03Three, two, one.
03:06Hi, Chef.
03:07Oh, no, no, no.
03:08Yes.
03:09We haven't even started yet,
03:10and I sabotaged myself.
03:13Now you have to deal with me.
03:14No, I don't.
03:15Oh, it's terrible.
03:17Have mercy on me, please.
03:18I just know.
03:18Have mercy on you.
03:20Have mercy on me.
03:23Little old me, please.
03:24I'm going to take this garlic powder.
03:28Okay.
03:29It would have ruined you anyway.
03:31You're so wonderful.
03:33You're a wonderful guy,
03:34and I appreciate it.
03:35It's true.
03:36I can do without it.
03:37I have fresh garlic.
03:38So, let's make things a little bit more interesting
03:41by moving into the auction phase.
03:43Let's have a look.
03:44Deep breath.
03:48A lone rubber ducky.
03:52He needs some friends.
03:54Bob!
03:56Oh, man.
03:59Oh, no.
04:00Look, I love rubber duckies.
04:02Nothing makes my bubble bath better.
04:04However, in a kitchen?
04:06Win this auction, and two of your opponents
04:09will find themselves prepping their dishes
04:12on this flock of rubber duckies.
04:16I wonder if this is all it's quacked up to be.
04:19Oh, hell no.
04:21500.
04:21Chef Kathy's in for 500.
04:22Here's six.
04:221,000.
04:23Chef Ross is in for 1,000.
04:242,000 dollars.
04:263,000.
04:263,100.
04:273,100 to Chef Kenneth.
04:28I'm actually not ready to spend yet.
04:31I wanted to lay low and just keep quiet.
04:334,000.
04:344,000 dollars.
04:3541.
04:36Chef Kenneth's in for 41.
04:37Do you hear 42?
04:374,200.
04:3842.
04:38Chef Kathy, do you hear 4,300?
04:40It is difficult, but it is manageable.
04:42And depending on who's going against me,
04:44I just got to do it better than they do.
04:46I have a bit of 4,200.
04:47Do I hear 43?
04:48Chef Kathy has my back.
04:50She's going to give it to the guys.
04:51Girl power, we're going to take these guys down.
04:53Sold.
04:54Chef Kathy for $4,200.
04:56Bring me some money, ma'am.
04:57Now, the fun part.
04:59Mmm.
05:01Looks like a lot of chopping to do in there, so, uh...
05:04No, ladies.
05:05No, ladies.
05:06To think that because we're girls, we would help each other out,
05:09that's just foolish.
05:10Like, why would she help me?
05:12Thank you so much.
05:13We don't know each other!
05:14Mmm.
05:17I'm my teddy bear.
05:18Oh.
05:18You get a duck.
05:19Thank you very much.
05:20I could not be more ecstatic,
05:22because I think Chef Roz is the weakest link.
05:24I know she's going to crack under pressure.
05:26This is going to be all right.
05:29Chefs, let's have a look at my second fantastic item up for bid.
05:34Behold!
05:35A tray of orange foods.
05:39I've got some cantaloupe, obviously.
05:41Orange on the inside.
05:42Carrot.
05:43I think we can all agree that, uh, that's orange.
05:44I've got some cheesy, poofy, uh, types of things.
05:47Some apricots.
05:48Uh, sweet potatoes.
05:49Orange on the inside.
05:50And, of course, uh, everyone's favorite canned pumpkin pie filling.
05:54All the color orange.
05:56You'll notice that there is no actual orange here,
06:00nor anything that tastes like orange.
06:03We're in this auction, and you can confiscate one opponent's oranges
06:06and orange-flavored ingredients
06:09and force them to use these orange-colored foods instead.
06:14This isn't duck love orange-colored food or whatever.
06:17That's a one-way ticket home.
06:19It's not going to happen.
06:20500.
06:21Chef Kenneth said for five, do I hear?
06:222,000.
06:222,000 dollars.
06:24Chef Roz, how about?
06:242,100.
06:252,100.
06:265,000 dollars.
06:2751.
06:2751 to Chef Kenneth, do I hear?
06:2857 to Chef Kathy down the high bed.
06:306,000 dollars.
06:306,000 dollars, Chef Roz.
06:31I'm thinking I can actually utilize that apricot
06:34to make the orange-infused sauce.
06:3761.
06:38Chef Kenneth, thank you.
06:39I'm 100% certain that Chef Kenneth is gonna get her back.
06:44I know he's gonna give it to her.
06:45Sold to Chef Kenneth for $6,100.
06:49Bring me my money.
06:50I can't be wrong twice.
06:53I suppose you deserve this more than anyone here.
06:57Absolutely.
06:58I'm not worried about this.
07:00I got it.
07:01Everything orange or orange-flavored.
07:05So, chefs, duck l'orange is the mission.
07:0830 minutes is the time, and that time begins now.
07:17Ken, how's it going prepping over there?
07:19Just floating along over here.
07:20I'm making duck l'orange with a little arugula-sized salad,
07:23but now I gotta prep my duck on this floating cutting board.
07:27It's like cooking on a boat minus the bones.
07:29First of all, I removed the breast from the duck,
07:32and it is difficult.
07:33Kathy got me good with this one.
07:35Everything you try to cut is pushing back against you,
07:38removing, and your board keeps trying to get flooded with water,
07:41and you keep losing the ingredients in the duck water.
07:44Oh, no.
07:45If you think this is easy, go to your bathtub, fill it up,
07:48put a cutting board in there, and cook something to eat.
07:52I remove the duck breast, score it,
07:54put it in my pan and start searing it off.
07:56Okay, I gotta get started on my sauce.
07:58So I get my oranges, julienne them up.
08:01The hydration is the difficult factor of it.
08:03Put a little juice in the pan with it,
08:05just a little bit of liqueur, and I start sautéing it down.
08:08Just trying to make that nice and thick.
08:10It's definitely complicated.
08:11This isn't the worst thing I could have gotten.
08:13Without a doubt, Kathy's basket is much worse than mine is.
08:16Maybe you just don't realize how bad things actually are.
08:19Braces suck.
08:20You have no real choice.
08:22My original plan was to actually use my wonderful oranges
08:26and Grand Marnier to make my sauce,
08:28but now I'm gonna use my apricots.
08:30I want to start on the sauce first,
08:31because it's crucial for me to extract as much flavor
08:35out of the apricots as possible,
08:36and hopefully it'll make you think of oranges.
08:40Throw that into the pan with some bacon,
08:42because bacon always makes things taste better,
08:44and then I add beef stock.
08:46So because I'm missing my orange element,
08:50I need acidity and sweetness.
08:52Now the apricot has sweetness,
08:54so the balsamic is gonna help with the acid
08:57and help balance that out.
08:58Hopefully it'll work out.
09:00I'm sure it will.
09:02Oh, my duck is crying.
09:03Aw.
09:04So I'm trying to cut a duck on top of a duck in water.
09:10Thanks, Chef Kathy.
09:11Thank you so much.
09:12You're welcome.
09:13I finally get the breast off of the duck
09:16and get that searing.
09:17But now I have to go back to this pond
09:20and find all of my components for the sauce.
09:23I'm just trying to figure out how.
09:24I'm gonna find all my ingredients down there.
09:27But I can only see what's on the surface,
09:30which are ducks.
09:31Where are our ingredients?
09:34My plan is just to get this duck roasted
09:36with green beans and orange sauce.
09:39I couldn't even mess this dish up if I wanted to.
09:42I've done it so many times.
09:44So I break down my duck, score it properly,
09:47salt, pepper, skin side down,
09:49and render out the fat.
09:50I didn't get any chicken stock,
09:52so I'm gonna make some duck stock really quick.
09:54I take the wings, I sear them as fast as I can,
09:58put it in a pot with water,
09:59I get my duck in the oven,
10:01and now I'm gonna make, like, an orange gastrique.
10:04I put orange juice, a little garlic,
10:06a little honey, a little vinegar,
10:08get it on the stove,
10:09and make sure it tastes good.
10:11Hey, chefs, I'm feeding my duck.
10:13His name's L'Orange.
10:14He likes breadcrumbs.
10:16Win this auction,
10:17and you can force one of your opponents
10:18to stop what they're doing
10:20and feed all of these breadcrumbs to L'Orange.
10:25I have a pond of ducks.
10:26I don't want to feed ducks also.
10:30Seriously, I don't need any more ducks.
10:32Who's gonna feed my duck?
10:44You're gonna have to feed these breadcrumbs to my duck.
10:47His name's L'Orange.
10:47You've gotta feed all of these breadcrumbs
10:49if you are chosen.
10:50$6,000.
10:50I got a $6,000 bid.
10:52I'm bidding on this, and I'm going to buy it.
10:56$8,000.
10:56$8,000.
10:57$10,000.
10:58$10,000.
10:59$11,000.
11:00$11,200.
11:01$11,200.
11:02$11,200.
11:02$11,300.
11:04All my food is pretty much where I need it to be.
11:07I'm not worried.
11:08$11,400 for the duck feed.
11:09$11,500.
11:10$11,500 to Chef Roz.
11:11If you're willing to spend this much money,
11:12you can have it.
11:14Going once at $11,500,
11:15twice for $11,500,
11:16sold to Chef Roz for $11,500.
11:19Who's gonna feed my duck?
11:20I'm gonna give it to Chef Saul.
11:22You've been having way too breezy of a day.
11:24You may remove your food from the heat if you so desire.
11:27Enjoy feeding the ducks.
11:29All right.
11:30So I'm sprinkling this breadcrumbs.
11:32Oh, no.
11:33This duck doesn't want to eat it.
11:35You haven't spent much time with ducks in the wild, have you?
11:38No, not this particular one.
11:40But I'm thinking my duck is resting, my sauce is cool.
11:43I think I'll be okay.
11:45That duck was very hungry.
11:47Come on, stupid duck.
11:49Oh, you're splashing now?
11:50That's what we're doing?
11:51I'm sorry, excuse me.
11:51So I'm trying to make a classic duck a l'orange,
11:55but I'm stuck with this duck pond prepping station.
11:58Did you take my orange?
12:00Sure didn't.
12:00Now I have to find all of my components for the sauce.
12:04Where is my freaking orange?
12:06Oh, I have it.
12:08They're so frustrating.
12:10So I just squeezed some fresh orange juice
12:12with a little bit of sugar.
12:14Our ingredients are sinking.
12:16Oh, oh, oh.
12:17I've got my marmalade and then add the honey and the ginger
12:20just to give it a little kick of my own flavor.
12:23Thirteen and a half minutes, chefs.
12:25Hi, Alton.
12:25Is everything coming up orange today?
12:27Yes, it is.
12:29Chef Kenneth removes all of my orange-flavored ingredients,
12:32and now I have all this orange-colored food to work with.
12:36You've been thinking about how you're going to present this to the judge?
12:39I'm still thinking about that.
12:40If nothing else, I sure hope it's delicious,
12:42and I hope it's at least orange in color.
12:44Oh, it will.
12:45I'm using the apricots.
12:46Definitely need more of these.
12:48Along with some bacon to create that duck l'orange sauce.
12:52All right.
12:53So I score the duck skin, then I salt the hell out of it.
12:56I'm trying to get this duck at a perfect medium rare.
12:59I'm grabbing the pumpkin puree.
13:01I add cream, mascarpone, a little bit of beef stock.
13:06That's going to be the side with my duck l'orange.
13:08See, it's duck and orange.
13:10That's way off.
13:10You heard about your duckies.
13:13So thanks to Chef Kathy, I've got to prep inside of a duck pond.
13:16Usually when you cook, you're used to one thing,
13:18stability underneath your knife.
13:20And here, you just don't have it.
13:21I'm constantly losing everything on my board into the water.
13:25Then you find it.
13:26It's horrible, but you got to keep going.
13:29I got my orange sauce cooking.
13:30I got my duck prepared.
13:31Now I've got to think about a side dish.
13:33And I look in the pan, and I see beautiful duck fat in there.
13:36And I'm like, okay, we're just going to do a small arugula salad with duck fat vinaigrette.
13:40I then add a little bit of soy sauce, fresh arugula, some cranberries.
13:45This is going to be perfect with my duck.
13:47My legs hurt.
13:49Feeding this duck is a pain.
13:52If you'd spent a little more money, you could have avoided this.
13:55I know.
13:56I was thinking that right now.
13:57I'm trying to get it to go around.
14:00Come on.
14:00Come on.
14:01I just need this little area right here.
14:03Tapping it.
14:04Ah!
14:05Wrong way.
14:06Go this way.
14:07There you go.
14:08Orange, can you eat the breadcrumbs?
14:11All right, Chef Saul.
14:12That's good enough.
14:13Back to your station.
14:14Eight minutes.
14:15Eight minutes, chefs.
14:16I get back to my station.
14:18Duck is good.
14:19So I blanch my green beans, throw it in the water.
14:21I put a little bit of the duck broth in my orange sauce.
14:25I get the green beans out of the water, throw it in the sauce, and I take a little plum
14:30sauce
14:30and throw it in there.
14:32I'm trying to get it thick, but I need more time, and hopefully I can make it work.
14:37Five minutes, Chef.
14:39Five minutes.
14:39So I check my duck, and I wish I would have turned this oven down.
14:45It may have overcooked.
14:46And then I taste my sauce.
14:48It's quite fair.
14:49And it's super sweet.
14:51So I add water, but now it's basically soup.
14:56I'm really gonna have to sell this.
14:58Two minutes.
15:00Hopefully I've got enough of that infused orange flavor into my duck sauce.
15:05I don't have any orange in there, but I've got a solid duck dish.
15:09It looks like you don't have enough time over there.
15:11I completely forgot that my duck is just still sitting in the pan.
15:14You're gonna make it?
15:15And it's just slightly overcooked.
15:17Oh, man.
15:18I just hope that someone drops the ball.
15:21Is that soup?
15:22Kinda.
15:22Just as usual, super bomb-looking duck.
15:25Nice and juicy.
15:26I got my duck perfectly cooked, but I still don't have that thick sauce that I really wanted
15:32to do, but I gotta serve it.
15:34Six, five, four, three, two, one.
15:40Time is up.
15:41Hands off the food.
15:42Thank you very much.
15:43Ladies and gentlemen, this is Mr. Jet Tila.
15:47He is an accomplished chef and restaurateur.
15:50How do you feel about duck l'orange?
15:51Ooh, crispy duck, orange sauce.
15:53It's a lot of technique here.
15:54Let's see what happens.
15:55All right, chefs.
15:56This man has been locked away in his soundproof chamber.
15:58He knows nothing about the horrors you may have dosed out and endured, and he does not
16:01care one bit.
16:03He only cares about three things.
16:04Tell him.
16:05Flavor, your presentation, and if that tasty dish reminds me of duck l'orange.
16:11Let's find out if they do.
16:12All right.
16:15Chef Cathy, please tell Jet about your take on duck l'orange.
16:18I call this my grandmother's duck l'orange because just like any Asian kid, their grandma's
16:23always the one cooking all their meals, and she had a fresh apricot tree, and so she would
16:28utilize that.
16:29So, here's my grandmother's version with the faux duck l'orange sauce using apricots,
16:34and then pureed pumpkin as well.
16:37Played the grandma card on me.
16:39Hey, I thought the grandma store was a good one.
16:43Mm-hmm.
16:44Good sear on the duck.
16:45It's got a nice crispness, good seasoning.
16:47It's cooked well.
16:48It's tender.
16:52Pumpkin.
16:54It's really tinny-tasting.
16:56Like, you know when you don't cook things from scratch and grab the tin?
17:00The key of this dish is the duck, and I think you've done that well.
17:04Your temperature's really nice.
17:06Your dentist is really nice.
17:06The one thing I'm really missing is just that essence of orange.
17:10Thank you, chef.
17:11Nice story, Cathy.
17:12I'm glad your family's been cooking a dish wrong for generations now, but it's still
17:16wrong.
17:17Chef Sol, tell your tale.
17:18Duck l'orange, one of the dishes that I first learned how to make at a French bistro that
17:23I started washing dishes at.
17:24Uh-huh.
17:25This one I prepared a little bit light.
17:26I did it with just vinegar, orange, and some blue-legged beans.
17:30See, the grandma thing may work on you, but the dishwasher thing works on me.
17:33Works on all of us.
17:34Yeah, because we've been there.
17:35We've all been there.
17:40Well, you have a good sear and a good cook on your duck, right?
17:43The duck's nice and tender.
17:44Flavors are nice.
17:45It's a big punch of orange, a nice sweetness there, and the acid kind of plays well.
17:49The texture of the classic duck l'orange sauce would be like a glaze.
17:54This just looks like a vinaigrette.
17:56It's missing that ooey gooeyness I like of duck l'orange.
17:59Thank you, chef.
17:59Thank you, chef.
18:00Let's move on down the line.
18:02Chef Roz, what you got?
18:03I have a duck l'orange and a honey sugar broth, and I've topped it with some fresh oranges
18:09and some fresh zest.
18:10Enjoy.
18:12It's a pretty plate.
18:13The duck is seared well.
18:15You have good seasoning on it.
18:16It has good flavor, but overcooked in the middle.
18:18I mean, I do have to pick on the sauce a little bit.
18:20You did call it a broth.
18:21Traditionally, I like it a little thicker, and I want that duck l'orange sauce, that glaze.
18:26Thank you so much.
18:26I can't believe that he's happy with my flavors.
18:31I definitely deserve to make it to the next round.
18:34Chef Kenneth, what you got?
18:36All right, this was my great-grandmother's duck l'orange recipe, who was a dishwasher.
18:42So you have a duck l'orange with arugula, a little bit of cranberry, and duck fat gastrique on top.
18:48Totally BS, but you get the points for a good sell.
18:51A good sell, man.
18:56Look, you have a pretty plate, but the primary problem with your sauce is the note is sweet.
19:04It needed a little salt.
19:05It needed some umami.
19:06You know, the duck itself, you got a good sear on the exterior.
19:09The problem is you just overcooked it.
19:11Thank you very much.
19:11I can't be sent home for not having a thick sauce when the other ducks weren't cooked properly.
19:19I sense that at least one of these ducks was not up to snuff for you, so time to do
19:25your job.
19:25You know, I don't think any one of you really nailed this dish.
19:29I have to eliminate one of you.
19:30The chef that's going home this round is Chef...
19:47I don't think any one of you really nailed this dish.
19:51I have to eliminate one of you.
19:52The chef that's going home this round is Chef...
19:59Roz.
20:00Oh, my goodness.
20:02I'm so sorry, Chef.
20:03You just overcooked it.
20:04Oh, sorry, Chef Roz.
20:05That means I'm going to need that cash back in this case.
20:08They don't teach us.
20:09Sorry, ma'am.
20:11Appreciate it.
20:11How to cook on rubber duckies, or much less in a pond.
20:15Here, please accept this small duck.
20:17Thank you so much.
20:19I hope I never see a rubber ducky again.
20:30Well, congratulations, Chefs.
20:32You've survived to the second round of Cutthroat Kitchen.
20:34Let's get down to business.
20:36I'm going to give you half an hour to make glazed salmon.
20:40I'm a bear.
20:41Bears love salmon.
20:43I got this.
20:44Your one-minute shop starts now.
20:47Welcome back to the pantry.
20:49My glaze is going to be Asian-inspired.
20:51I grab my salmon, my honey.
20:53I got my soy sauce, cauliflower, Brussels sprouts.
20:57Keep it simple.
20:58Gate's going to close in 30 seconds.
21:00I want to make a glazed salmon
21:01with a refreshing slaw or salad.
21:04And I see sriracha, and I'm a spicy gal,
21:07so that's going to go into my glaze.
21:09Seven, six, one.
21:15Let's dig into our auction.
21:21Tiny little fish molds.
21:24Definitely not the kind of vessels that one would want to use,
21:27but you win this particular auction,
21:29and one of your opponents will find themselves forfeiting
21:32all of their mixing and cooking vessels
21:35and using only these little fish molds
21:37for the entire challenge.
21:39The other two now know I can cook.
21:42So I'm going to have to spend some money
21:44because I don't want anything to do with it.
21:47$2,000.
21:48$2,000.
21:49Chef Sal's not messing around here.
21:4921, 21.
21:5021.
21:51I got 21 from Chef Kenneth.
21:5122. 22.
21:5222.
21:53Chef Kathy's over 22.
21:54$3,000.
21:55You know what?
21:56I'm confident I can work this out.
21:58$35.
21:59$35.
22:00To Chef Kenneth, 36, 36.
22:01$4,000.
22:02$4,000, Chef Sal.
22:04Man, $4,000.
22:05That's a lot of money for little fish molds.
22:08$4,000 once, $4,000 twice.
22:10Sold to Chef Sal for $4,000.
22:12I got pudgy fingers over here,
22:14or I can give it to my biggest competition,
22:17Chef Kathy.
22:18There you go.
22:19I'm sorry.
22:20Don't be sorry.
22:22Let's take a look at our second item,
22:23and rest assured, I have saved the best for second.
22:31A rubber fish.
22:33Oh, look.
22:33There's something inside it.
22:35Ingredients.
22:35Look.
22:35I got like a busted-up fortune cookie and a mushroom.
22:39Huh.
22:40Isn't that a funny thing?
22:40You know who else really loves these things?
22:43Bears.
22:44Bob!
22:46Oh, my God.
22:47Bears love fish.
22:50Especially fish full of ingredients.
22:52Win this auction.
22:53You can force both of your opponents
22:55to forfeit all of their ingredients,
22:57and Bob for new ingredients in my salmon stream.
23:03I'm not going to trade what's inside the stuffed salmon
23:06for my basket.
23:07No way.
23:09Two grand.
23:10$2,000 shifts all in the middle.
23:1124.
23:12$2,400 now to the lady.
23:13$3,000.
23:14$3,000 shift.
23:15$45.
23:16$5,000.
23:16$5,000 shift, Kenneth.
23:17$66.
23:18$6,600 to the lady.
23:19$7,000.
23:20$7,000.
23:21$5,000.
23:21He's just not going to stop,
23:23but I think I'm going to keep going with this.
23:25$10,000.
23:25$13,000.
23:26$13,500.
23:27$14,000.
23:28$14,200.
23:29If you want to keep bidding, bring it on.
23:31$14,300.
23:32$14,300.
23:33$14,300.
23:33$14,500.
23:34$15,000 now to bid for this fantastic sabotage.
23:37There is no way I am going to wear the bear suit
23:41or go bob for fish.
23:43$15,000.
23:44$15,000.
23:54$15,000 now to bid for this fantastic sabotage.
23:57$15,000.
23:58$15,000.
23:58$15,000.
23:59$15,000.
24:00$15,000.
24:00$15,000.
24:02$15,000.
24:05$15,500.
24:06I can't blow all my money on this.
24:08I'm just going to take the risk.
24:10Sold.
24:10Chef Saul for $15,500.
24:13I'm here to win this competition.
24:15I'll walk out with a dollar if I have to.
24:17This one will be going to you.
24:21You already looked half of this, but here you go, bro.
24:23Things will match my odds.
24:25Saul, if I get through this challenge, I'm coming for you.
24:29All right, chefs.
24:29I'm expecting glazed salmon in 30 minutes.
24:33Your time starts now.
24:34I can't bear to watch.
24:37Have fun fishing.
24:40Not only do I have to cook out of these tiny little fish bowls,
24:43I also have to go bobbing for my ingredients with giant paneth.
24:50And he's gobbling half of the fish.
24:53I've got this little mouth.
24:55I, like, can barely get a hold of this fish.
24:59They're all, like, huge.
25:00Some of them are, like, soft.
25:02Some of them are hard.
25:04Oh, God.
25:05At least I look cute in this little bear hat.
25:10The seaweed is sticking to my face.
25:13It's going in my mouth.
25:14That's disgusting.
25:15I thought you were a bear, bro.
25:17Chef Cathy, I would hate for you to mess up your eye makeup,
25:19so please be careful.
25:21Spending as much as I spent, it was worth every penny.
25:24They look cute in their bear suits.
25:25Big papa bear and little baby bear.
25:28I'm making glazed salmon, brussel sprouts,
25:32and shaved cauliflower and manzanilla olives.
25:35I'm not even going to cook my glaze.
25:37I just take my soy, my honey, my vinegar and oil,
25:40mix it in a bowl.
25:42I shaved the cauliflower raw,
25:44add a little lemon juice,
25:45throw in the olives, and salt pepper.
25:47All right.
25:48I blanched the brussel sprouts in the water,
25:51take it out and straight into the pan with water and butter.
25:55Oh, man.
25:56You haven't started cooking yet, huh?
25:57I think I'm good. I'm good.
25:59I'm finding all these little packets of things.
26:01Brussels sprouts, some seasoning, a lime, three mushrooms.
26:06I got honey. Honey's good for glazed canned salmon.
26:10Oh, are you kidding me?
26:11That completely changes my plan.
26:14How am I supposed to glaze canned salmon?
26:17It's like mush.
26:19Saul, you're dead. Next one.
26:21Sorry, but not sorry.
26:24I prep the Brussels sprouts, the mushroom, the green onions.
26:28And then I work on my glaze.
26:30I have honey chili curry, some lime, lots of sugar.
26:35I am gonna try to make a salmon cake.
26:38I gotta put in some eggs and some breadcrumbs as my binder
26:41so that I can at least try to form some form of patty
26:45out of this mushed-up mess.
26:48These pans really suck.
26:49There's not much you can do with these things.
26:51I know that it looks like Chef Cathy's gotten completely thrown
26:54under the bus, but I would make a salmon creme caramel,
26:57a caramel glaze in the bottom.
26:59And then I would have made like a mousseline with the canned salmon
27:02and then cooked it and then turned it over,
27:04and it would be fantastic.
27:06I'm frying the salmon cakes,
27:08and I'm trying to fry a little Brussels sprouts to go with it.
27:10She's not gonna do that.
27:11I think it's working.
27:16How you doing over there, Kenneth?
27:18Got some couscous.
27:19Got some white rice.
27:20Looks like some pink canned salmon.
27:21I'm going through, and I find a couple packets of soy sauce,
27:25brown sugar, all duck sauce.
27:28I've got some stuff to make a good glaze,
27:30an empty fish, some asparagus, onion,
27:33and then all of a sudden I find it.
27:35Real salmon.
27:37Score.
27:37Cathy, you wanna compare salmons?
27:39I bet mine looks a little better than yours.
27:41You need to shut your mouth, man.
27:43Damn!
27:43I can't believe Kenneth got the real salmon,
27:46and I got this canned crap.
27:48I'm making glazed salmon with asparagus.
27:51So I'm looking at these ingredients.
27:53I can mix the duck sauce, the mayonnaise,
27:56the soy sauce, a little bit of mustard,
27:58and some brown sugar, and that could be a nice glaze.
28:01I get my salmon in the pan with a little bit of oil,
28:04pop it onto a sheet pan, put a little bit of glaze on there,
28:07throw it in the oven for a little bit.
28:09Got my asparagus and my mushroom medley right there.
28:12And a little salt, a little pepper.
28:14Game winner.
28:16Chefs, you got ten minutes remaining.
28:19Let's glaze the real salmon.
28:21Glaze it up, put it in the oven,
28:23take it out, glaze it some more,
28:25and to get the glaze nice and sticky sticky,
28:29torch the fish.
28:31You can never be too glazed.
28:33Your salmon's looking kinda big, man.
28:35You sure that thing's cooked all the way through?
28:38This will be a perfectly cooked salmon.
28:40That sounds lovely.
28:41Let's see you do this in a fish pan.
28:43I am not happy about my glaze.
28:45It's just not thick enough.
28:46It's not sweet enough.
28:48More sugar.
28:49But I can't put too much in it,
28:50because the little container can't even hold
28:53more than one or two sugar cubes.
28:55All right.
28:56At least I have a nice, crisp top to my salmon cakes,
29:00and I actually managed to get the salmon cake out
29:03to at least resemble the shape of real fish.
29:06Dude, that looks like a chicken nugget.
29:08So annoying.
29:08The only shame is they can't smell that.
29:10Get your butt out of here.
29:1160 seconds.
29:13You are watching, right?
29:14Because class is in session.
29:15Oh, is it?
29:16Over this round, I did not overcook my salmon.
29:19If I do, I'm probably gonna go home.
29:21Chefs, you have five, four, three, two, one.
29:26Time is up.
29:27Challenge over.
29:27Have a nice day.
29:28Hi, Jet.
29:29How's it going?
29:30Glazed salmon.
29:32Ooh.
29:32So hopefully a perfectly cooked and seasoned piece of fish
29:36and some type of thick, beautiful glaze on there.
29:39Something glossy.
29:40Yeah.
29:41Flavorful.
29:42Hopefully a little sweet would be good.
29:43Well, let's just go see.
29:44All right.
29:47Hello again, Chef Kathy.
29:49Tell Jet about your dish.
29:50I call this the glazed salmon cake for kids.
29:53I glazed it with some honey, brown sugar, lime juice.
29:57I made it to look like a little piece of fish
30:00so that kids would actually want to try salmon.
30:03And then I paired it with a little bit
30:05of sauteed mushrooms and Brussels sprouts.
30:08Texturally, it's kind of mealy,
30:10but it's got really good flavor.
30:12And I like how you reformed it back into a piece of salmon.
30:15I like the vegetables, but, man, it's sweet.
30:20But if I run my finger over it, nothing's sticking to it.
30:23So it tastes like there's a glaze,
30:26but I definitely don't see it.
30:28Thank you very much, Chef.
30:29Thank you, ma'am.
30:29Let's move on down the line.
30:31That was money well spent.
30:33Hello again, Chef Saul.
30:34Please describe your dish.
30:35This is my honey glazed salmon
30:36with Brussels sprouts, shaped cauliflower,
30:39and green olives.
30:40This is a very pretty plate.
30:42Maybe one of the prettiest plates
30:43I've ever seen in Cutthroat Kitchen.
30:44Oh, thank you.
30:45The salmon's got a nice sear on it.
30:49But your temperature might be just a little under.
30:51Just a tiny bit.
30:55Good cook on the veggies.
30:56Good seasoning on the veggies.
30:58And you know what?
30:58This is a glaze.
30:59It sticks to my finger.
31:00It's shiny.
31:01It's sweet.
31:02Okay.
31:02Thanks, Chef.
31:03Thank you, Chef.
31:03One to go.
31:06Hello, Chef Kenneth.
31:07Please describe your take on glazed salmon to the man.
31:10I did a glazed salmon.
31:11The glaze has a little bit of duck sauce,
31:13some brown sugar and soy in it,
31:14some sauteed asparagus, and some mushroom.
31:18Issues of seasoning, right?
31:19I think the glaze is a little sour.
31:21Okay.
31:22And you didn't get enough seasoning on the veggies.
31:24Salmon is cooked decently.
31:26It's actually pulling apart,
31:27but it's missing that kind of sear,
31:30that kind of browning that it needs.
31:32But you hit it well with your sauce.
31:35Thank you, Chef.
31:35Thank you, Chef.
31:36He seemed to have given Chef Kathy
31:38a lot more props than he gave me.
31:40I could be going home on this round.
31:42All right, Jed, time to glaze over
31:45somebody's dreams of winning here.
31:47I know, it's a reach.
31:49It's the best I could do.
31:49Oh, no, that was actually pretty good.
31:50It just makes me feel worse
31:51when I have to cut somebody.
31:53Chef, thank you very much.
31:55For me, this dish comes down
31:56to the actual glazed salmon.
31:58For that reason, I have to eliminate, Chef.
32:23Kathy.
32:27I'm sorry, Chef.
32:28There was just no glaze on that plate.
32:30Chef, Kathy, sorry, ma'am.
32:31That means I'm going to need that cash
32:34back in the old case.
32:36Sorry to see you go, ma'am.
32:43I got canned food in the first round, canned food in the second round, and now I'm just canned.
32:55Well, well, well. Gentlemen, congratulations on surviving to the final round.
33:00Red Bear hates losing. No way it's going to happen.
33:02I know it's going to be a challenge to win, but coming up from washing dishes to where I am
33:08now, it's a big thing.
33:09I'm going to give you 30 minutes to make your very best coffee dessert.
33:13I do drink coffee, but I don't make desserts, so I'm really screwed.
33:19Your 60 Second Shop begins now.
33:22Welcome, gentlemen. Shop smart.
33:25The first thing I grab is obviously coffee. That's the challenge. That's what you need.
33:29And then I grab some chocolates. Chocolates are great in desserts, so I don't know if you know that.
33:34And then I grab some heavy cream, and I got pretty much everything I need.
33:3730 seconds, gentlemen.
33:39I'm thinking of making coffee custard with some type of crumble.
33:44Pastry isn't my strong suit, so I got to keep it simple and straight to the point.
33:49Five, four, three, two, one.
33:54And your half-hour cook begins right now.
33:58Hey, chefs, I don't know about you, but when my prep table drinks too much coffee, oh, gosh, look, it
34:04gets the jitters.
34:06But, hey, win this auction, and you can force your opponent to prep their entire dish on my jittery prep
34:12table.
34:13Stop that.
34:14Switch to decap.
34:16No, you can't have that. You'll spill everything everywhere.
34:19It has one person's name on it, Chef Sal.
34:21$1,000.
34:23I don't want to get that, but at the same time, I don't have much money.
34:27$15.
34:27Chef Sal's going to be $1,500.
34:29$2,000.
34:30$25.
34:30$25.
34:31Sal, I've got over $13,000 more than you do. We're not going to play this game.
34:36$30,000.
34:36I got $3,000 from Chef Kenneth. Can you beat $3,000?
34:39$3,000 going once, twice, sold to Chef Kenneth for $3,000.
34:42Do me a favor, Chef, pack up all your stuff.
34:44So when you're baking, you want to measure stuff. You want things to be stable, so you can mix it
34:50properly. I can't trust that table.
34:54Damn, man.
34:55This is like your big brother waking you up in the morning on your bed type of shaking.
34:59Money's everywhere. My tools are out, and I'm like losing all my products.
35:04Oh, man. It's like my unstable girlfriend. It does whatever it wants, whenever it wants.
35:11It's hard to concentrate on all that noise, bro.
35:14I'm trying to make coffee custard.
35:17But the eggs are cracking in my hand. I can't even get it in the bowl properly.
35:22Now I got egg on my shoes.
35:23I infuse my milk with the coffee beans, throw it into my double boiler, mix it with the egg yolks
35:30and my sugar, and more coffee beans for good measure.
35:33Chef Saul is kind of soaking some coffee beans in his custard mixture.
35:37If I were him, I would grind that coffee coarsely and use a French press to kind of drain that
35:43custard through the broken beans.
35:44Because remember, they don't have that much real flavor until they're cracked open and ground a bit.
35:49How you doing, bro?
35:50Shut up, dude.
35:51Mind over matter. Wax on, wax off.
35:54I'm going to do the coffee creme brulee and the chocolate-covered coffee beans.
35:59The first thing I've got to do is throw my coffee beans on a pan, get them roasting in the
36:03oven.
36:04Time to start with my creme brulee. It's going to take the longest.
36:06So I get my egg yolks and my sugar, I get my heavy cream and my coffee in a separate
36:10bowl, mix them, put it into the ramekins inside of a water bath, throw it in the oven so we
36:15can start cooking.
36:16Dude, you don't even got no sabotages, so look at you.
36:18I know.
36:19Walking in the park, man.
36:20Hey, chefs, check out my coffee can feed.
36:24Win this auction and you can force your opponent to wear these cans on their feet for the remainder of
36:28the challenge.
36:29When it comes to sabotage, I clearly have no filter.
36:32And it keeps on getting worse and worse.
36:35$500.
36:35$2,000.
36:36$2,000.
36:37$3,000.
36:38I've got extra money. Enjoy this one, brother.
36:41Let's cut to it. $5,500.
36:42$5,500 going once, twice.
36:45$5,000 sold.
36:46It's really quite simple.
36:47You just need to keep a lot of tension on the ropes.
36:50So this is why they tell you not to spend all your money.
36:53Oh.
36:54Chef Kenneth, you really did get me on this one.
36:57There you go, chef.
36:58A little faster.
36:59You're not going to make it up with that, Tom.
37:01I can't.
37:02I think I'm actually helping you out with these coffee cans right now.
37:05You can actually look into your bowl as opposed to just the side of it.
37:08You're almost at the right height to do this.
37:10Not about the size, homie.
37:12Oh, yeah.
37:12Well, that's a lot.
37:14Gentlemen, you've got seven and a half minutes.
37:16So now I've got to figure out how to freeze this custard.
37:20Yeah.
37:21So I turn around.
37:22I see the anti-griddle.
37:23I've never worked with it before.
37:25Come on.
37:25A couple more.
37:26The stupid still.
37:27I just completely pour the cream all over the whole thing.
37:31Hope I'm using that right.
37:35Oh.
37:36Now I've got to make my crumble.
37:38Hey, hey, hey.
37:39Table, table.
37:39Easy, easy.
37:40I take the butter, the flour, the sugar, oats, hazelnuts, coffee beans, and then I mix it
37:47and throw it in the oven.
37:48Thanks, Kenneth.
37:49You're welcome.
37:50I'm doing chocolate-covered coffee beans right now.
37:52Semi-sweet chocolates.
37:54Just a little bit of cream and coffee liqueur in there.
37:57Nice.
37:58I get my roasted coffee beans and just pour chocolate on top.
38:02That's a wrap, Jack.
38:03Two minutes, chefs.
38:04You've got two minutes.
38:06Oh.
38:07So let's see how I'm going to carry this.
38:10The hardest part walking on the coffee can is you don't have another hand to carry anything
38:14with.
38:15It's a good calf workout, bro.
38:17I have never focused so hard on walking in my life.
38:22I'm trying to get this custard thick, and that's when I see the liquid nitrogen.
38:28That I've never used before.
38:30All right.
38:31But I've seen many people use it, so, hey.
38:35Careful with that, bro.
38:36Mad scientist.
38:38And it worked, just like on TV.
38:40I'm actually surprising myself right now, but we'll see.
38:44Chefs, you've got one minute, 60 seconds.
38:47I'm kind of regretting doing a creme brulee right now, to be honest with you.
38:51You think it's an easy process, but it takes time.
38:5430 seconds.
38:55You better wish that that sets in 30 seconds.
38:58You know that that's gelatinous in the center.
39:00As long as this is set, I've got a game winner right here.
39:03All right, that's it.
39:05Table, table, take it easy, take it easy.
39:0715 seconds.
39:08I might not have enough coffee flavor, so I'm going to add a little coffee liquor and
39:13grate some coffee just to get that coffee punch flavor through.
39:17Five, four, three, two, one.
39:22Time is up.
39:23Challenge is over.
39:23Hands off the board.
39:24And the food.
39:25Hey, dude.
39:33Jed, I know after a long day of snoozing in your soundproof pod, you like to have a little
39:43bit of dessert.
39:43So I have asked these gentlemen to make you a coffee-based dessert today.
39:47Coffee should be the start.
39:48Yes.
39:49Coffee's the start.
39:49Let's see if that isn't the case.
39:51Gentlemen, bring them forward.
39:53So this plate really didn't have the color and the presentation that I wanted to have,
39:58but it's still good.
39:59I just really want to bring this one home.
40:02My dessert looks like a real dessert.
40:04His looks like a car wreck.
40:06And I think you're looking at the next cutthroat kitchen champion at this point.
40:09Chef Saul, begin describing your dish, please.
40:12So this is a frozen coffee custard with a hazelnut crumble, a little coffee liqueur, and
40:17some grated coffee.
40:21Well, Chef, I like the play on textures.
40:23You have that crumble, and you've got that melty ice cream taste, so it all works.
40:28But I don't think you put enough coffee in this.
40:32I just wish there was more of it, and I wish there was coffee flavor inside the ice cream.
40:36Thank you very much.
40:37Thank you, Chef.
40:38Saul's coffee dessert didn't taste like coffee.
40:41Sweet.
40:42Got you, sucker.
40:43Thanks for playing.
40:44Chef Kenneth.
40:45Yes, sir.
40:45What's this?
40:46I have a chocolate creme brulee with dark chocolate, coffee beans on top.
40:50Just a little bit of fun play with, a little textural difference.
40:52You have the brulee.
40:54I don't know how well you did on the creme.
40:59Unfortunately, your custard didn't set, so it's definitely soupy.
41:02If this custard would have set, this would really hit the mark perfectly.
41:07But I tell you what, there's really good coffee flavor here.
41:10Thank you, Chef.
41:12I deserve this win, definitely.
41:14Considering what I had to walk on and prep on, I even impressed myself.
41:20As you know, Jet, the price of dessert here in Cutthroat Kitchen is deciding who walks out with cash and
41:26who just walks out.
41:28This is really close.
41:29I had one dessert that was a delicious dessert, but it was definitely light on coffee.
41:34I had another dessert that was big coffee flavor, but had some technical issues.
41:39It's basically coming down to which dessert I want another bite of.
41:43The winner of Cutthroat Kitchen today is Chef...
41:51Saul.
41:52Oh, dude.
41:53$5,500, Chef.
41:55Saul, congratulations.
41:56I just want Cutthroat Kitchen.
41:58Damn.
41:59Nothing tops this right now.
42:00Like, I'm speechless.
42:02Hungry for more Cutthroat Kitchen?
42:03Go to foodnetwork.com slash cutthroat.
42:08Cutthroat Kitchen.
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