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00:00Tonight, on Cutthroat Kitchen,
00:02missing chef to Stone Age!
00:07I have $100,000 of cold, hard cash.
00:11Four chefs get $25,000 each.
00:14If they want to leave this kitchen with any of the cash,
00:17they have to survive three culinary challenges...
00:20Get out the way!
00:21...and each other.
00:22I'm at it!
00:23It's a game we like to call...
00:25It's alive!
00:26Cutthroat Kitchen.
00:32Well, listen, guys.
00:33I've been cooking longer than you've been alive,
00:34so I think I got this in the bag.
00:37Certainly dress your age.
00:38No, no, no.
00:38How much you spend on dry cleaning every week?
00:40Good one.
00:41Good one.
00:42I like that.
00:43Hello, chefs.
00:44Welcome to Cutthroat Kitchen.
00:45You all look so happy and polished and hopeful.
00:48Let's see what we can do about that.
00:51I imagine you know how this game works,
00:53otherwise you wouldn't be here,
00:54but let's quickly review.
00:55Here in my case, I have got $100,000 cold, hard cash.
00:59Each of you will receive $25,000 of these dollars.
01:02However, you'll only walk out of here with the money you have remaining,
01:04so it is imperative that you spend wisely.
01:07Do you understand?
01:08Yes, sir.
01:09Excellent.
01:10Chefs, take your loot.
01:11Two bundles apiece, please.
01:13I'm Chef Chris from Marina Del Rey, California.
01:16My strategy here is just to buy every sabotage
01:19and make people suffer.
01:20Another two for you.
01:21I'm Chef Ben.
01:22Yes.
01:23Now, I might not look intimidating,
01:24but I'm the best young chef in San Francisco,
01:26so I have no doubts I'm gonna win.
01:28Easy.
01:29Chef.
01:30All right.
01:30I'm Chef Patrick from Lombard, Illinois.
01:33I'm a big fan of Cutthroat Kitchen,
01:35and I'm here today to test those sabotages,
01:37beat up on some young chefs, and win some money.
01:39Take all this home with me today.
01:42Chef Mary, those last two are for you.
01:45I'm Chef Mary from Galveston, Texas.
01:47These guys I'm up against today,
01:48I'm sure they've worked in some fantastic kitchens,
01:51but I'm really gonna show them what a small-town girl can do.
01:54Yee-haw!
01:56Unfortunately, this case now contains a financial vacuum,
01:59and nature hates a vacuum,
02:00which is why most of that money
02:02will be returning to this case
02:03mysteriously and magically during the competition.
02:06Let's get down to business, shall we?
02:08Round one.
02:09I'm gonna give you half an hour,
02:11and you're gonna cook a perfect breakfast enchilada.
02:15I'm talking about enchiladas.
02:17Hopefully I don't have to define those for you.
02:19Filled with breakfast items.
02:20Easy, cheesy.
02:22Probably cheesy, right?
02:23Cheesy.
02:23But not so easy to shop in 60 seconds.
02:26Let's find out if you can do it.
02:27Go.
02:29Welcome.
02:30So we get in the pantry, and it is just insane.
02:33I mean, four of us in there,
02:34it's really just not enough space to shop.
02:36I'm grabbing whatever I can.
02:38You've gotta have eggs, you've gotta have tortillas.
02:41I knew I was making a cream sauce, so I needed cream.
02:44Hello.
02:45Gate will close in 30 seconds, ladies and gentlemen.
02:47Shopping in the pantry is nuts.
02:49I just have tunnel vision.
02:50Wherever I look, I can see maybe about this much.
02:54I just grab whatever I see.
02:55Seven, six, five, four, three, two, one.
03:03Oh, my God, I got butter.
03:04Didn't get cheese.
03:06Why?
03:06Why?
03:07How did I forget the cheese?
03:09All right, we're gonna move into our auction phase now.
03:11I've got several items of considerable interest.
03:14Item one.
03:17Chefs, this is my lucky penny,
03:20which is gonna be bad luck for some of you.
03:22Bob's.
03:28Enchilatery.
03:28This is my enchilatery scratch-off card.
03:34Win this auction.
03:35Oh, man.
03:35And you can force all three of your opponents
03:37to play my enchilatery.
03:39Well, choose a box, scratch it off,
03:41and there will be revealed the ingredient they'll have to swap.
03:44I already don't have cheese.
03:46I can't lose any more ingredients.
03:472,000.
03:482,000 to Chef Chris.
03:50Do I hear 21, 21?
03:51Anybody wanna go 21?
03:5121.
03:52I feel like I have enough substitutions in my basket
03:54that if I did lose one of them, I could make it work.
03:5822.
03:5922 for 23.
03:5924.
04:00$2,400 to Chef Ben.
04:02Do I hear 25?
04:032,500?
04:0325.
04:04I have 25.
04:0426, 26.
04:05If all three of us are getting screwed,
04:07I figure Chef Chris doesn't have cheese anyway,
04:09so how bad can it really be?
04:1125 once, 25 twice, sold.
04:14To Chef Chris for $2,500.
04:16Bring me some money, sir.
04:172,500?
04:18I have plenty of money now to buy the next sabotage.
04:21Now turn around and decide who is going to go first,
04:24who is gonna go second,
04:25who is going to go third.
04:26We'll start with Chef Patrick.
04:28Gracias.
04:29And then Chef Ben.
04:30Lastly, Chef Mary.
04:32Yeah.
04:32All right.
04:33Here we go.
04:34Let's see what we got here.
04:37Eggs for pickled eggs.
04:41Pickled eggs for breakfast?
04:42Ew.
04:45No.
04:46What's it say, Chef?
04:48Swap cheese.
04:50Uh-huh.
04:51For blue cheese.
04:53No one ever uses blue cheese for breakfast food,
04:57especially Mexican breakfast food.
05:02Drop tortillas for corn.
05:05Tortilla chips.
05:06Tortillas.
05:08Yeah.
05:09Tortilla chips for tortillas,
05:11compared to blue cheese and pickled eggs,
05:13I can totally work with it.
05:15Well, for those of you that don't like your trade,
05:17I do have another item available for bidding.
05:23Enchiladas.
05:24But not the whole enchilada.
05:27For that, we need Bob.
05:28Bob!
05:29Oh, no.
05:32Oh, no.
05:35Win this auction, and you can force one chef to dress
05:38as the whole enchilada for the entire challenge.
05:41No, no, no, no, no, no, no.
05:44$500.
05:45Chef Mary does not want to wear the whole enchilada.
05:47No!
05:47$3,000.
05:48$3,000.
05:49Apparently, Chef Chris doesn't want to get in there either,
05:50or maybe something in his childhood.
05:51$31.
05:52$31 for $32.
05:53$33.
05:54$3,300.
05:54I'm not bidding on the enchilada suit,
05:56because that's not even a big deal.
05:58Like, hop around, arms out.
06:00You're okay.
06:01$33 once, $33 twice.
06:03Sold, Chef Chris, for $3,300.
06:05Bring it on up, sir.
06:06Chef, I will make your change.
06:08You take this fantastic costume
06:10and hand it over to the opponent of your choice.
06:13Dude.
06:15I have no tortillas.
06:16Come on.
06:17Chef Mary, you're gonna have to make tortillas
06:19in this tortilla suit.
06:20Bring it on.
06:22Seriously.
06:23The whole enchilada.
06:26Ladies and gentlemen, keep in mind,
06:28I'm looking for breakfast enchiladas.
06:29You have half an hour.
06:30Your time starts now.
06:40Oh, my gosh.
06:41So Chef Chris gave me the enchilada suit,
06:44and he also took away my tortillas.
06:46It's a little restrictive under the armpits,
06:49but we're good.
06:50I have flour.
06:51I've got eggs.
06:52So why not make a crepe?
06:54We're gonna call it the Frenchelada.
06:56So to make my batter, I've got flour, eggs, milk.
07:00I use the tortilla chips in my batter,
07:02so I get a little bit of use out of those.
07:04But I've got hot around in an enchilada costume
07:08back and forth to make this crepe.
07:09Oh, yeah.
07:10This is fun.
07:11Want me to help you?
07:12No, I don't need any of your help.
07:14Man, I'm so glad that's not me.
07:16I got pickled eggs, man.
07:19My eggs got taken away by Chef Chris,
07:20and now I have to use these nasty pickled eggs.
07:24They are dry and sour.
07:26My plan now is to bury them in the sauce.
07:29I throw in some masa, chili powder,
07:31and then I add in my tomato sauce,
07:34and I start dicing up my pickled eggs.
07:37We're gonna just try and mask it with a bunch of flavors,
07:39with some poblanos in there.
07:42This could be a real sour deal for me.
07:44Hey, Patrick, how do your eggs smell?
07:46You know, they're going down really rough right now,
07:48a little sour, but I think I'll be able to make do with those.
07:50I sabotage everyone in the kitchen.
07:52Thank you for the blue cheese, dude.
07:53Including myself.
07:55I'm gonna be making a simple breakfast enchilada,
07:59but I don't have any cheese, so I gotta figure that out.
08:03So first, I take care of my sausage.
08:05I take off the skins of it, throw it on the sauté pan,
08:08get the fat to start rendering.
08:09Then I'm gonna start on my sauce.
08:11I got some tomatoes, some spices,
08:13and blended it up so I have a nice spicy sauce.
08:16Hey, man, how's your blue cheese going?
08:18Don't worry.
08:19Yeah?
08:19Chris gives me the blue cheese and the enchilaterie.
08:21So I'm making blue cheese breakfast enchiladas.
08:25If anyone out there's ever heard of those, let me know.
08:28First thing about blue cheese is that it reeks
08:29and it doesn't go with anything.
08:31First thing I do is make the sauce.
08:33I have garlic, tomatoes, some cumin, some coriander,
08:37get everything cooking down.
08:38Just trying to do what I can to cover up some of that blue cheese.
08:41Get the peppers going on the grill for a little bit
08:43of, like, roasted salsa.
08:45Maybe some of the spice will help mellow it down a little bit.
08:48Having no cheese is definitely better than having blue cheese.
08:52Ha, ha, ha.
08:54Fifteen minutes.
08:56Oh, my God.
08:57Whew.
08:58The enchilada suit is just absolutely ridiculous.
09:02How's that suit going for you?
09:03I am wasting so much time.
09:05I'm hot.
09:06I can feel my face getting red.
09:09Hey, Mary, is that suit hot?
09:10Y'all worry about yourself?
09:11I am fighting for my life here.
09:14Chefs.
09:15What?
09:16You know, before I have breakfast enchiladas,
09:18I usually take a few moments to blow dry my long lot.
09:22Win this auction and you can force one chef to use this hair dryer
09:26as their only source of heat for the remainder of the challenge.
09:29All right, it's not actually a hair dryer.
09:31It's a heat gun, but it looks the same, right?
09:48Seriously?
10:01Cook with a heat gun?
10:02Who even thinks that's a good idea?
10:04$2,200.
10:05$2,200.
10:06$4,000.
10:07$4,000 now, the high bid.
10:09Do I hear $4,100?
10:10$4,100 to Chef Mary.
10:11Do I hear $4,200?
10:12$4,200.
10:13Do I hear $4,200?
10:14$5,000.
10:15$5,000.
10:17$56.
10:17$56 to Chef Mary.
10:18Do I hear $57?
10:19I already got screwed with blue cheese.
10:21I don't think she's going to give it to me.
10:22Sold to Chef Mary for $5,600.
10:25Madam, who gets this?
10:26Uh, Patrick.
10:27Chef Patrick does.
10:28Chef Patrick does?
10:30What?
10:30Chef Patrick, your sole source of heat
10:33for the remainder of the challenge.
10:35Yeah, I didn't see that coming.
10:36That's rough, yo.
10:38So now, thanks to Chef Mary,
10:40I got to make my breakfast enchilada with a heat gun
10:42and pickled eggs, thanks to Chef Chris.
10:44I'm gonna mask the egg with a little bit of my enchilada sauce,
10:48some roasted poblanos, and the chorizo.
10:49So I've got a little pot with my sauce on the bottom,
10:52and I got my egg mixture in a mixing bowl on top of that,
10:55hopefully transferring some of the heat.
10:56Double heat gun boiler going over here,
10:58you know what I'm saying?
10:58We're improvising.
11:00Oh, chefs, you've got 10 minutes.
11:03Mary, you're losing some of your cheese there.
11:05Texas is frowning on me right now.
11:07So Chef Chris sabotaged me with this enchilada soup
11:11and by taking away my tortillas.
11:14I'm not worried about it.
11:15I crunched my tortillas up.
11:16They're in this beautiful crepe batter that I've made.
11:19I've got a bechamel going.
11:21So I'm making this bechamel.
11:22I use a little oil to make my roux.
11:24I add my cream and some chopped heirloom tomatoes.
11:28And I've got enough sauce to feed like the entire state of Texas.
11:32I feel good.
11:33More importantly, I feel good.
11:34I really like the fact that Chef Mary was gonna turn her tortilla chips into crepes,
11:39but what she's actually done is really turned them into very kind of large pancakes,
11:43which do not look very enchilada-like.
11:46And she's composing a sauce that looks more like the beginnings of something very, very, very French.
11:51I'm not sure I'd do that.
11:52What was that orange thing?
11:53A piece of your little costume over there?
11:55At least I got to keep my cheese.
11:57Chris took away my cheese.
11:59Now it's swapped with blue cheese.
12:02I'm making a little bit of salsa.
12:03It's gonna go with some blue cheese.
12:05It's definitely gonna work.
12:07I taste the salsa and...
12:09Delicious. Phenomenal.
12:11But it tastes like blue cheese.
12:13Blue cheese salsa, dude.
12:15Blue cheese salsa.
12:16For the filling, I'm just gonna have to go straight forward.
12:19I didn't get any beans or any protein.
12:20So I'm scrambling my eggs.
12:22I decide, throw a little bit of blue cheese in there.
12:24While they're going, heat up the tortillas,
12:26because you want them to be soft so they don't tear when you roll them.
12:29Ready to go.
12:30I think.
12:32I'm only worried about the clock right now.
12:35Attention all cooks!
12:36You've got five minutes.
12:38Chris, you need some cheese down there?
12:39I got some Greek yogurt.
12:41I guess we'll have to make it work.
12:42Five minutes to go.
12:44The biggest worry on my mind is I'm missing cheese.
12:46That's pretty important.
12:48Good thing I got no sabotages.
12:49I got all this time.
12:50I can make it taste good.
12:52So I'm gonna make like an egg scramble with all my ingredients.
12:56I think the sauce is just gonna be a real nice taste.
12:58It's gonna have some excellent flavors.
13:00The last thing I have to do is,
13:02I gotta get all my fillings rolled up in this tortilla,
13:05get some sauce on it, and put this in the oven.
13:07Hope this works.
13:09Two minutes.
13:10Patrick, how are the eggs going?
13:12Oh, yeah.
13:12Oh.
13:13Wow, that got hot.
13:15You know what?
13:15It's actually starting to work.
13:17It's starting to get a little warm,
13:18and the mixture is actually warming up as well.
13:20So, all right.
13:22I got my sauce nice and warm.
13:24So once my sauce has a little bit of heat on it,
13:26my next step is I gotta get my tortilla through the sauce.
13:29So I grab my tortillas, and I lightly dredge them through
13:32and get these things rolled up.
13:34How are your tortillas coming?
13:35I got crepes for days.
13:37We're good.
13:37Crepes for days?
13:38Crepes, wait.
13:39Crepes are French.
13:40Yeah.
13:40We're gonna call it a Frenchelotta.
13:42Wow, that's a, uh...
13:46Ten, nine, eight, seven, six, five, four, three, two, one.
13:55Your time is up.
13:56The challenge is over.
13:57Get your hands off that food.
14:01Jed, hey.
14:02How are you?
14:02I'm very, very well.
14:04Good.
14:04Listen up, chefs.
14:06This is Jed Thiele.
14:07You probably know him if you're a fan of the show,
14:08and you better be.
14:09Round one, how do you feel about a breakfast enchilada?
14:11Oh, classic L.A.
14:14Food there.
14:15Usually a smaller tortilla that's wet, rolled in,
14:18hopefully some breakfast items.
14:19Some chile and some cheese would be delicious.
14:21Yeah, it would, wouldn't it?
14:23Listen up, chefs.
14:24Jed here has been locked away in a soundproof chamber,
14:26knows nothing about the horrors you may have dosed out
14:28or endured, and quite frankly, he just couldn't care less.
14:31He only really cares about three things since I've met him.
14:33What are they?
14:34Flavor, your presentation, and that bite better remind me
14:38of a breakfast enchilada.
14:40Well, let's see if they do.
14:43Jed, allow me to present Chef Chris.
14:46How's it going, Chef?
14:46Hello, Chef.
14:47Chef Chris, what you got?
14:49So I made a Cali-style taco truck enchilada
14:53with sweet Italian sausage and some jalapenos.
14:56I used Greek yogurt instead of sour cream on top
14:58for that nice creamy richness.
15:00I didn't include any cheese in there because I'm a fitness person,
15:03and cheese is a big no-no.
15:07I think you hit it pretty well here, right?
15:09Thank you, Chef.
15:09You know, your use of cheese kind of tweaks me out a little bit.
15:13When I think about enchilada, I want that ooey-gooey pull.
15:15But that being said, man, I think you slightly made up for it
15:19in the yogurt.
15:20I think it was a good choice because if you didn't have it,
15:22I'm missing something creamy there.
15:23If you gave me cheese, this would have been a really good dish.
15:26Perfect.
15:27Thank you very much.
15:27Thank you, Chef.
15:28So apparently in his health regimen, plenty of salt is still okay.
15:30And sausage is fine, right?
15:31And sausage is fine, too.
15:32Fatty sausage is good.
15:33Of course.
15:33Thank you, Chef.
15:34I'm going to look up that diet plan.
15:37Jet, say hi to Chef Ben.
15:39Hey, Chef. How are you?
15:39Good. How are you, sir?
15:40Well, thank you.
15:41Chef Ben.
15:42Today, I've prepared for you a blue cheese breakfast enchilada.
15:45In there, you have a little bit of eggs mixed with blue cheese.
15:48On top, you have a little bit of tomato sauce and a little blue cheese
15:50and tomatillo salsa.
15:51On the right-hand side, you have a little bit of sour cream
15:54and avocado puree, just to kind of counterbalance the heavy creaminess
15:58of the blue cheese.
16:00We have some good things going for you here.
16:02Used corn tortillas, which really pops that enchilada flavor.
16:05Eggs, to me, say breakfast.
16:07Dude, the blue cheese is funky to me.
16:09But at least it's a cheese, right?
16:11At least it's a cheese inside of an enchilada.
16:14And, like, overall, it's okay.
16:15But you have so many flavors going on here,
16:17I can't distinguish enchilada,
16:19because the blue cheese just takes me out of Mexico.
16:21Thank you very much, Chef.
16:22Thank you, Chef.
16:23Let's move on down the line.
16:25I'm looking over at Chef Chris,
16:26and I want to cut his little top nut off.
16:29I hate that thing.
16:31Jet, here we have Chef Patrick.
16:33Hey, Chef. How are you?
16:34Pleasure.
16:34Chef Patrick, tell your tale.
16:35So today, I prepared a chorizo, egg, and poblano enchilada
16:39with queso cotija.
16:45You know, I like a lot of things on your plate.
16:48The sauce is great.
16:49It's got really nice flavor.
16:51The cheese is the right choice.
16:53It works.
16:53And the tortilla is cooked perfectly.
16:55But, you know, the problem is your filling.
16:58I just, I'm not loving these flavors.
17:01It's a funky, eggy flavor,
17:03but not in the way that breakfast should be eggy.
17:05Thank you, Chef.
17:06Thank you very much.
17:06Thank you, sir.
17:07One to go.
17:07All right.
17:08Mm-hmm.
17:10Jet, please say hello to Chef Mary.
17:12Hi.
17:12Hey, Chef.
17:12How are you?
17:12Nice to meet you, Chef.
17:13Pleasure.
17:14Chef Mary, what have you done?
17:15So, I have a breakfast Frenchelada.
17:18It is a French crepe batter,
17:20and it's got crushed tortilla chips inside of it.
17:24There's also egg, chopped vegetables, pepper jack cheese,
17:27and it's topped with a sour cream and heirloom tomato sauce.
17:31A Frenchelada.
17:33It's a thing.
17:34It is now.
17:35So, your ingredients work for me as breakfast, right?
17:39I really like your bacon.
17:40I like your eggs.
17:40I like the crepe, which is kind of more like a pancake here.
17:43I like your flavors.
17:45I like your presentation.
17:46I really wonder, though, if this is a breakfast enchilada.
17:50Thank you very much, Chef.
17:50The reality is that everyone had something funky in their dish.
17:55Chris had no cheese.
17:57Ben had blue cheese.
17:58I had soured pickled eggs.
18:00And Mary had, well, whatever that thing was.
18:05All right, Jet.
18:06Time to roll up someone's dreams
18:08and smother them in a chili cheese sauce
18:10before throwing them out the door.
18:12Chefs, thank you very much.
18:14I have to be honest.
18:15I don't think any one of you really gave me a breakfast enchilada.
18:18I have to eliminate one of you.
18:20The chef that's going home this round is Chef.
18:37I have to eliminate one of you.
18:39The chef that's going home this round is Chef.
18:48Ben, I'm sorry, Chef.
18:49You're going to use blue cheese.
18:50You need to balance those flavors.
18:52Chef Ben, sorry, sir.
18:53That means I'm going to need that money,
18:55that green money back in this case.
18:58Thanks for having me, Chef.
18:59Pleasure.
18:59Thank you, sir.
19:01Thank you, sir.
19:03Ah, blue cheese, man.
19:06Mr. Moneybags over there just bought everything,
19:08and I guess should have been more cutthroat.
19:10Should have took more chances.
19:17Chefs, congratulations on surviving to cook another round,
19:21where, of course, one of you will fail miserably and be eliminated.
19:24I'm going to give you half an hour this time
19:26to make something just a little bit more complicated.
19:29I want your very best bibimbap.
19:32I have no clue what a bibimbap is.
19:34I'm not even sure I'm saying it right.
19:36Bibimbap bibimbap bibimbap.
19:39I am talking, of course, about a dish of Korean extraction,
19:42as it were.
19:43Rice, usually with stewed vegetables and meat.
19:46A sauce is pretty much the perfect food, if you ask me,
19:49but I'd sure hate to try to make it in half an hour,
19:51and I'd really hate to try to shop for it in one minute.
19:55Go.
19:56Welcome back.
19:59That's how you fill a basket.
20:00I want to make a traditional bibimbap.
20:02Some carrots, some zucchini, bean sprouts,
20:05some sort of Korean barbecue meat,
20:08and I definitely need goju jam.
20:10That's the main sauce that brings everything together
20:12for bibimbap.
20:13This gate will close in 30 seconds.
20:16So I'm going to make a version of bibimbap
20:17with some chili paste sauce, a bunch of vegetables,
20:21some rice.
20:22I grab some shrimp.
20:23I grab some beef, because, again,
20:25I don't know which way I'm going to go with this,
20:26and then I look over at Chef Mary, and she's got radicchio.
20:29I mean, radicchio is an Italian thing.
20:31Like, has anyone here made bibimbap before?
20:34Four, three, two, one.
20:42So, it is time for us to now move into the auction phase.
20:47Here it comes.
20:49Oh.
20:50Rice cakes, or as I like to call them,
20:52something I would never actually ever eat.
20:54No.
20:55Cardboard.
20:56We're in this auction.
20:57You can confiscate all of one chef's rice
21:00and replace it with these rice cakes.
21:03Rice cakes?
21:04How would you use rice cakes in this dish?
21:06It takes rice.
21:09$4,000.
21:09$4,000.
21:10Chef Patrick's not messing around.
21:11$5,000.
21:12$5,000.
21:13$6,000.
21:13$6,000.
21:14$6,500.
21:15$7,000.
21:16$7,000.
21:17$7,100.
21:18$7,175.
21:19$8,000.
21:21Now, the high bid, Chef Patrick.
21:22I'm not bidding on this rice.
21:23And if I get stuck with this, that's fine.
21:25I already planned for it.
21:26I grabbed couscous.
21:28$9,000.
21:29Do I hear 9-1?
21:299-1?
21:30$10,000.
21:30$10,000, Chef Patrick.
21:32Now, the high bid at $10,000 for some rice cake.
21:34$10,200.
21:35$10,200.
21:35How about $10,300?
21:36$10,300.
21:37$10,400.
21:38I don't want to lose my rice.
21:39But $10,000?
21:40That's too much money for me to spend.
21:42$10,300 once.
21:43$10,300 twice.
21:44Sold for $10,300.
21:45Come on up.
21:46Bring me some money, Chef Patrick.
21:52Let's see here.
21:54Maybe Chef Mary could really be put out of her misery right now if I give these to her.
21:58Let's see the rice.
22:00Yeah, you like cardboard, don't you?
22:01But then I say, nah, it's payback time.
22:03I think we need to handicap you at least once this round.
22:07Let's see all your rice we have.
22:09Chef Chris has not had a sabotage yet.
22:11He needs to feel some pain.
22:13Watch this.
22:18You know, bibimbap is often served in a stone bowl.
22:23And so we decided to send some of you back to the Stone Age.
22:27Bob's.
22:28Oh, jeez.
22:31You've got to be kidding me.
22:37Win this auction and you will have the delight of forcing your opponents to prep and cook
22:41their entire dish here in the Stone Age station using only what they find in the environment.
22:48You know, back in the Stone Age, it was all about survival.
22:50And from the looks of it, nothing's changed.
22:52No, no, no, no, no, no.
22:53This is a horrible, horrible sabotage.
22:56I don't want this.
22:57This is cruel.
22:58Turning back time.
23:10Win this auction and you will have the delight of forcing your opponents to prep and cook
23:15their entire dish here in the Stone Age station using only what they find in the environment.
23:22It's a campfire.
23:24You can't mess with that.
23:25Five thousand.
23:26Five thousand dollars.
23:27Really?
23:28Six thousand.
23:29Bid jumps to six thousand in the hands of Chef Patrick.
23:31Sixty-two.
23:32Sorry, dude.
23:33No, sorry, man.
23:34Seven thousand.
23:35Seventy-two.
23:36Seventy-two.
23:36Nope.
23:38Not this one.
23:38Sold.
23:38Going once, going twice.
23:40Sold.
23:41Seventy-two hundred dollars to Chef Chris.
23:45Don't mess with the bun, dude.
23:48All right, chefs, I think things are a little bit more interesting now.
23:51You've got half an hour to make bibimbap.
23:54Your time starts now.
23:59How is this stuff?
24:03Ooh.
24:04Oh, oh, oh, oh, oh, oh.
24:05So now I've got to work on this Stone Age workstation.
24:09I've got two bowls, a bunch of stones, and there's a spear and a snaggle tooth.
24:13I want that spear.
24:14Nope.
24:15Nope.
24:15Stop.
24:16Let go.
24:16You're going to cut yourself.
24:17Yeah.
24:21I'm pretty sure this is what you cooked with back in your day.
24:24Ha, ha, ha.
24:24Pretty funny.
24:26What's going on over there?
24:27Your fire's dying, dude.
24:28Yeah, yeah, yeah.
24:28Leave me alone.
24:30The first thing I need to get on is my rice.
24:32So I grab some water.
24:33I get my rice going in there.
24:35Now I've got to get the shrimp marinated.
24:37Well, I got a little bit of rice vinegar here, soy sauce.
24:40We're going to do a little bulgogi marinade.
24:42And we're going to have to use a little bit of the gaucho chang sauce.
24:45So when my shrimp are marinated, I see the skewer thing, and I'm thinking I got to somehow balance
24:50these shrimp on these skewers and get this over the fire, because I don't even know how
24:54long they're going to take to cook.
24:57Chef Chef, 22 minutes.
25:00This is perfect.
25:01It's just like camping.
25:02So I'm making a bibimbap, and in it I've got a lot of vegetables.
25:06I've got boneless beef short ribs.
25:07That's why I wasn't really scared about this, because they're already off the bone.
25:11My meat will cook super fast.
25:12The first thing I do is try to get some of my vegetables cut.
25:16Oh my gosh.
25:17So this spear is dull.
25:19Dull, dull, dull.
25:21So I get all my vegetables cut, and I get them skewered on the branch, get a little bit
25:25of oil, some salt on there, and just get it on the cooktop.
25:28I don't think radicchio belongs in there.
25:31You should really worry about your rice cakes over there.
25:34Don't worry about it.
25:35What's Chef going to say about those?
25:36The judge is going to love it more than your undercooked rice.
25:40So I'm making a traditional bibimbap.
25:41The first thing I do is I got to get my carrots pickling.
25:46Pickling is definitely a big part of Korean cuisine.
25:49Then I get a pot of water boiling, so I can blanch some bean sprouts in my zucchini.
25:54Swish.
25:56Start marinating my short rib.
25:57Add my soy, garlic powder, sesame oil, and sugar.
26:01I heat up a pan, and I toss it right in there.
26:04Yes.
26:04I love it.
26:06Whoa.
26:08Ten minutes, Chef.
26:10Oh, that happens fast.
26:12These shrimp, they're all over the place.
26:15I mean, I've got one at the top that's burnt.
26:17I've got the ones on the bottom that are still raw.
26:20And I'm trying every which way to get these things to cook evenly.
26:23But I'm in a lot of trouble.
26:25That's what I'm trying.
26:26On top of that, I've got to cut everything with this tooth.
26:29How does it even work?
26:32And then the next step is I've got to get this in some sort of pickling juice and warmed up.
26:37How you guys doing?
26:38We're doing the best we can with what we got.
26:40This is the first bibimbap I've ever made.
26:43So sauce didn't even cross my mind.
26:45Somehow I walked out of the pantry without soy sauce.
26:49Since I don't have very many ingredients, I just mix the rice wine vinegar and the gochujang
26:54with some of my dried spices so I can hopefully add some flavor.
26:58Why don't you just hit Chef Patrick over the head with your club and take his soy sauce?
27:02Can I do that?
27:03Is that an option?
27:03Thankfully, I've grabbed these boneless short ribs and I put them on this piece of slate
27:08and it sizzles as soon as you set it down.
27:10And I'm like, oh yeah, baby, let's do this.
27:12I'm really going to have to cook these ingredients perfectly so that my sauce doesn't matter that much.
27:18Five minutes, Chefs.
27:2050 million years.
27:23Oh my God.
27:25This is worse than I thought.
27:26It's stale.
27:27The most important part of the bibimbap is the crunchy rice crust that you get on the bottom of the
27:31bowl, for sure.
27:32The plan right now is I'm breaking it up into small pieces and I'm going to fry it with some
27:37sesame oil so hopefully I get some crisp on there.
27:40Although Chef Chris certainly looks doomed with the rice cakes.
27:44Power on.
27:46All he has to do is treat it properly.
27:47If, however, he over toasts it and over crunches it, then he's going to have troubles.
27:55My dish is looking really, really good.
27:57The rice is perfectly stuck to the bottom of the bowl.
28:00It's got its vegetables and its beef and its sauce.
28:04Chef Chris, I am rocking this Stone Age station.
28:07Oh, that looks good.
28:08I'd serve that to Jet.
28:10So my rice is actually pretty good.
28:12And my vegetables have been simmering in this water vinegar sauce.
28:16So my concern now is, are my shrimp even cooking?
28:18These are good.
28:20Oh, beautiful.
28:21I'm starting to plate everything and I realized I forgot the gochujang sauce.
28:25So I take the gochujang paste and I added my pickling fluids.
28:29It's sweet, a little bit sour.
28:31Perfect.
28:32Eight, seven, six, five, four, three, two, one.
28:39And time is up.
28:40Challenge is over.
28:41Get your hands off that food.
28:42Chad, welcome back.
28:43I know that you are the official culinary ambassador to Thailand.
28:47Uh-huh, uh-huh.
28:47But Thailand's not that far from Korea.
28:49No, it's not at all.
28:50And my favorite Korean dish is bibimbap.
28:52Oh, definitely.
28:53But I love this dish.
28:54Well, let's find out how these kids did.
28:56All right.
28:58Chef Chris, please tell Jet about your bibimbap.
29:01So we have a traditional bibimbap with some marinated short rib,
29:04pickled carrots, and some blanched bean sprouts, and some zucchini
29:07with your typical spicy sauce.
29:11Mmm, nice sauce.
29:13Really nice gochujang.
29:17Mmm.
29:18I like the meat.
29:19I like your vegetables, how they're kind of semi-cooked and marinated.
29:21I think you went a little too salty overall.
29:24You were definitely heavy-handed.
29:25And the rice is weird, man.
29:27Like, it's too puffy.
29:29It's too airy.
29:30Thank you very much.
29:31Yeah, baby.
29:32Them's those rice cakes.
29:34What you got?
29:35I prepared for you a shrimp bibimbap
29:37with a little bit of marinated mushroom bell pepper.
29:39Well, along with a grilled shiitake mushroom,
29:41a side of the gucci-chang sauce.
29:45Shrimp are definitely a little, you know, on the done side.
29:55My issues here are, it just looks sloppy.
29:58The knife cuts on the cabbage are not clean.
30:00Your mushrooms kind of look like they're torn apart.
30:02I don't feel any refinement in this dish.
30:04That being said, you do have balanced flavors.
30:07And the rice is actually cooked well.
30:09Thank you, Chef.
30:09Moving on down the line.
30:12Chef Mary, what you got?
30:14I've got a grilled bibimbap.
30:16I've got radicchio, zucchini, mushroom, bell pepper, and then a boneless short rib.
30:21And the rice is nice and sticky on the bottom.
30:26I really like the cook on your rice.
30:29I like the crispiness that you've achieved on the outside.
30:31I like the variety of vegetables and adding meat to this.
30:35I think where you might have went wrong was seasoning.
30:37Okay?
30:38I don't have that classic gucci-jian sauce.
30:41If you're gonna do kind of dry crispy rice and dry cooked veggies and meat, you need that
30:46wet sauce to kind of pull it all together.
30:49Thank you, Chef.
30:50Jet, this way.
30:51Those are some pretty rough looking dishes coming out of that stone age.
30:55All right, Jet, I'm willing to bet that one of these mixed rice bowls was actually a mixed bag.
31:01And whichever chef produced that needs to get on with their life.
31:05I really think you all captured the dish visually.
31:07However, each of you did have your individual issues.
31:10I have to eliminate one of you.
31:12The chef that's going home this round is Chef...
31:27The chef that's going home this round is Chef...
31:31Chris.
31:32I'm sorry, Chef.
31:33It was the combination of that rice and way over seasoning that's sending you home.
31:38Chef, Chris.
31:38Sorry, sir.
31:39That means I'm gonna need to ask you for that cash pack.
31:42Thank you, Chef.
31:43There you go, sir.
31:43Thanks very much.
31:44I can't believe I'm going home because of rice cakes.
31:47I'm Asian.
31:48I should have rice in my rice bowl.
31:50Why?
31:56Well, look who evolved from the stone age to the final round in Cutthroat Kitchen.
32:00Well played.
32:01One of you chefs is gonna walk out of here with a fistful of cash.
32:04Who and how much remains to be seen.
32:08I've got almost $20,000.
32:10I'm gonna turn the heat up on Chef Patrick.
32:12So, final round.
32:14We'll give you 30 minutes to make your interpretation of a concrete.
32:18Concrete, of course, is a frozen custard mixed with all kinds of ingredients.
32:22It is typically called a concrete because even if you turn the cup upside down, it doesn't come out.
32:27It's one of my favorite desserts.
32:28Probably yours, too.
32:29Your 60-second shop starts now.
32:31Welcome one last time into the Cutthroat Kitchen Pantry.
32:35Concrete is essentially a frozen custard.
32:37I've made a lot of ice cream in my time, so I've got some good custard recipes.
32:42I'm grabbing milk, butter, eggs.
32:44I'm grabbing some sugar.
32:45I see the vanilla bean paste.
32:47I grab that.
32:47And I'm just gonna grab a bunch of stuff to throw inside.
32:5030 seconds.
32:51I'm gonna make a s'more concrete, and it's gonna have marshmallows and chocolate and graham crackers.
32:57I mean, I've already camped today, so why not make s'mores?
33:01Four, three, two, one.
33:04And your 30-minute cooking time begins right now.
33:08Chef Mary's got $19,000 in change.
33:11She's gonna come after me hard, so this may not look good.
33:16Chefs, I feel certain you saw this one coming.
33:19No, no, no.
33:19It's a concrete mixer.
33:21Win this auction, and you can force your opponent to mix and make their concrete in this device.
33:29I'm not sure how you're gonna make ice cream in that thing, but I don't care.
33:34I'm gonna buy this thing.
33:35I'll do 1,500.
33:361,500.
33:37She's gonna give me 1,500, Chef.
33:382,000.
33:392,000.
33:394,000.
33:40I'm like, you know what?
33:41Just give it to me.
33:42I don't know where I'm gonna go with this thing or how I'm gonna get it done, but I need
33:44to get it going now.
33:46Sold.
33:46$4,000 to the lady.
33:48You, sir, are doing all of your mixing and making your ice cream in that device.
33:52Oh, and you're gonna need this.
33:56Oh, poor baby.
33:57Finally, no sabotages.
33:59I'm making the dish that I planned to make.
34:02I am making a s'more concrete.
34:04So, the first thing I need to do is get my custard base on the cooktop.
34:08My eggs, my sugar, my cream, and I realized I forgot corn syrup.
34:13So, I use honey instead and a little bit of almond extract.
34:17I get it over to the cooktop and I stand there and babysit it.
34:20Everything's coming to plan.
34:22I got my custard rocking and rolling.
34:24I'm pretty stoked about it.
34:25I need to get it to a nice nappe so that it freezes right once it makes it into the
34:30ice cream machine.
34:31Big Texas woo-ha, y'all.
34:34That's all of that.
34:36Hey, how you doing over there?
34:38Awesome.
34:39How do you make ice cream in a concrete mixer?
34:44I don't know.
34:45I'm gonna make a vanilla custard and then I'm gonna add some accoutrements to make my concrete really stand out.
34:52So, the first thing I have to do is I gotta get my custard going.
34:55So, I got my heavy cream over here.
34:58I'm gonna add a little bit of milk and I've got my vanilla paste in there.
35:01I don't think you have vanilla.
35:02Don't worry about me.
35:03I got me.
35:04I gotta get my eggs and my sugar in that concrete mixer and I gotta get those incorporated somehow.
35:10So, this is gonna be an interesting dilemma here.
35:14So, I got the eggs going.
35:16My cream's getting warm.
35:17I don't know if this concrete mixer's working or not.
35:19And then all of a sudden, Elg comes out with another sabotage.
35:23It seems I've angered the wrong people and now I'm wearing concrete shoes.
35:28Kidding.
35:29This one's good.
35:30I'm in trouble.
35:32Well, in this auction, you can force your opponent to wear these concrete shoes for the remainder of the challenge.
35:40All right, concrete shoes.
35:42I probably could handle them because I hopped around with the enchilada costume, but why do I have to?
35:47I've got the money to spend and I'm about to make this happen.
35:50$2,000.
35:50You'll give me $2,000.
35:51$5,000.
35:52$5,000.
35:53$51.
35:54$51.
35:54How am I gonna turn that down?
35:56$52.
35:57$53.
35:57$53, she says.
35:59Come on.
35:59$54, sir.
35:59I realize she's not gonna back off this.
36:02These things are heavy.
36:03You know what?
36:04Forget about it.
36:04Let's do it.
36:06Going once at $53.
36:07Twice at $53.
36:09Sold to Chef Mary for $5,300.
36:13Come on over, sir, and strap these on.
36:15I think you're gonna find them very, very, very comfortable.
36:17All right.
36:17So, I get the concrete shoes on and let me tell you something.
36:20These are heavy.
36:21Mmm.
36:24Next step is I gotta take my warm cream and vanilla,
36:27and I gotta incorporate that intemperate into my egg mixture.
36:31While this concrete thing's moving,
36:33this is rapidly becoming the most ridiculous thing I've ever done.
36:39She thinks I'm swimming with the fishes.
36:41Welcome to my pain.
36:42I need to cook flawlessly.
36:44So, I'm gonna be as careful as I can
36:46to make sure that this concrete comes out exactly as I envisioned it.
36:50I'm gonna whip in just a little bit of marshmallow fluff here.
36:54That's gonna turn it into a s'more.
36:56Thankfully, I don't have to make my ice cream in a cement mixer,
36:59so I'm gonna head over to the machine.
37:00Hey, how you doing over there?
37:02You're not swimming with the fishes yet?
37:05Chef Patrick is struggling.
37:06All I hear is clunk, clunk, clunk.
37:10Moo.
37:12Moo.
37:13Moo.
37:15Chefs, you're down to nine minutes.
37:18So, um, have you thought much about how you're actually gonna turn this into ice cream in there?
37:21Today, we're gonna take attempted liquid nitrogen.
37:24Why not?
37:25Um, I'm sure you've got insurance.
37:27The only way to make concrete in a concrete mixer is with liquid nitrogen.
37:33Please, work for me.
37:34A really good creme anglaise, especially if it's kinda hot,
37:38it's gonna set a little bit when it hits something cold,
37:40and that's exactly what's happened when the creme anglaise that Chef Patrick made went into the mixer.
37:45Now he's gonna pour liquid nitrogen in there, which boils at like 300 degrees below zero,
37:49which means that it is basically gonna freeze against the bottom of that vessel.
37:52So what he needs to do is to use that paddle not to stir,
37:55but to scrape those crystals off of the bottom of the mixer as it sets.
37:59If he does that right and gets enough off of there,
38:01he'll have a very, very nice textured dessert.
38:04Ha-ha!
38:06It's alive!
38:08Chef, you've got five minutes.
38:10How you doing, no sabotage?
38:12I'm doing great.
38:13Now that my ice cream's done, I'm gonna bring it over and mix my ingredients.
38:17Got bittersweet, chocolate chips, and Mexican chocolate.
38:21Got graham crackers.
38:22I'm gonna put marshmallow fluff on the top of the ice cream.
38:25And the whole point of concrete is that it's super decadent, super rich.
38:28There's no dieting on concrete day.
38:31Two minutes.
38:32Could you keep it down over there?
38:34Ah!
38:36Ah!
38:38I get my concrete out of the concrete mixer.
38:41You know, liquid nitrogen turned out to be quite all right.
38:44The next step is I gotta get my toppings.
38:46I got my chocolate malt balls, some fruity flakes.
38:49I think I got a really good flavored concrete here.
38:52Tell you what, you got me working up a sweat here.
38:54Hello, enchilada.
38:55Ten seconds.
38:56Nine, eight, seven, six, five, four, three, two, one.
39:05Time is up, challenge is over.
39:06Get your hands off that food.
39:08I looked down at my dish, the concrete mixer really affected my ice cream.
39:12And, you know, it's not ugly, but it's not exactly pretty.
39:26Jet, as you know, final course is typically dessert.
39:29Have you spent much time in the Midwest?
39:30I've spent a good amount of time.
39:32Well, then you are probably familiar with the frozen custard style called a concrete.
39:36Oh, yeah.
39:37Very dense, sticky, kind of ice cream-ish, and sometimes with something in it.
39:41And, of course, it's called a concrete because if you turn the cup over, it just hangs there like a
39:44block of concrete.
39:45Well, let's see if these are going to be delicious.
39:47Chefs, please bring your concretes forward, place them here and here, and then back away to a safe distance.
39:54Man, I took on some big sabotages, but win, lose, or draw, I made it all the way to the
39:59end.
40:00Let's just back up and give the man room to work.
40:02I don't know how he got such a smooth concrete out of a concrete mixer.
40:06That seems just impossible.
40:09Chef Mary, please describe your dish.
40:10Okay, so today you have a triple chocolate s'more concrete.
40:13In there is Mexican chocolate, bittersweet chocolate, and milk chocolate, graham crackers, marshmallow fluff in the custard,
40:19as well as a bruleed marshmallow and a little bit of chocolate on top.
40:22I'm going for it.
40:23Oh, yeah.
40:23It's a concrete, Alton.
40:25It's a concrete.
40:25Okay, let me get to work.
40:28Mmm.
40:29Mm-hmm.
40:30The custard or the ice cream part of it is nice and smooth.
40:33The chocolate's reading through.
40:34I like the fluff on the top.
40:36But unfortunately, it's just not sweet enough.
40:38I mean, you want something that has a good amount of sweetness,
40:41and this just doesn't give me that sensation.
40:44Thank you, Chef.
40:45I was hoping the honey would carry me through, but honey isn't as sweet as corn syrup.
40:50Chef Patrick, please describe your dish.
40:51Chef, I prepare for you today a vanilla custard stracciatella
40:54with toasted pecans and chocolate malt balls.
40:58Can I do the concrete test?
41:00Okay, you passed.
41:01Good job.
41:05Another really good custard.
41:07I think the portion could have been a little more generous.
41:09Another thing is a little too sweet.
41:11You could have had more vanilla supporting the sugar.
41:13It's just kind of sweet all the way through.
41:15Thank you very much, Chef.
41:16You know what?
41:17After all I went through, I'll take that.
41:20All right, Jed, I need a concrete result here.
41:24Who's walking out with money and who just waits for you by the car
41:27with a belly full of hate?
41:30Very good job today.
41:32I think you both were very successful in creating delicious concretes.
41:35However, I had one chef that gave me a concrete that was just a little too sweet,
41:40and I had another chef that gave me a concrete that's just not sweet enough.
41:45The winner of Cutthroat Kitchen today is Chef Patrick.
41:52Chef Patrick, you just won $14,700.
41:56No dry cleaning needed.
41:57How's that tie now, youngsters?
41:59I want Cutthroat Kitchen.
42:01Yes!
42:02Hungry for more Cutthroat Kitchen?
42:03Go to foodnetwork.com slash cutthroat.
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