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00:00Previously on Worst Cooks in America,
00:02Celebrity Edition.
00:03Who's ready to party?
00:03Go, go, go, go, go!
00:05Hoppa!
00:06Don't touch that one unless you want trouble.
00:08And I'm drinking tea at a rock and roll party.
00:11We are making brunch burgers.
00:13Mmm. These.
00:15Sorry.
00:16Watch out.
00:17Just drop some onions.
00:18Oh, that's a burger!
00:21Overdoing it really negates that it's a burger.
00:23Sorry, Julia, you have been eliminated.
00:25Rock and roll, baby.
00:26Wubba, wubba, wubba!
00:28Tonight.
00:30Celebrities that can't cook.
00:32Whoa!
00:33Whoa!
00:35And we've got the full scoop.
00:37Oh, it's gross!
00:38Oh, my God, it's gross!
00:40For these sizzling and scintillating stars of stage and screen,
00:45it's time for a...
00:46Reality check.
00:47Oh, camera!
00:48Mr. Entertainment, Jeff Mara.
00:50Oh, we're playing with fire hair, Tim.
00:52And Tinseltown Tiffany Derry are on the scene.
00:55This mess over here!
00:56Here, my good kids!
00:58They'll take these hot shots...
00:59Yeah, let's not blend the lid.
01:01...from public meltdown...
01:02Nice bump!
01:03...bump to Toast of the Town...
01:05Hey, I'm cooking now, boy!
01:07...and one of these A-listers will win $25,000 for charity...
01:11Oh, that's disgusting.
01:12...on Worst Cooks in America, Celebrity Edition.
01:16Reality check.
01:20What?
01:21One time!
01:23Agents of Flavor.
01:25Recruits, welcome to week six.
01:27Oh, look at that.
01:28Ha-ha!
01:29So, Chef Tiffany and Chef Jeff are dressed like they are secret agents.
01:33Guns out, guns out.
01:34You got a permit for those guns?
01:35Which one?
01:36Yeah, just that one.
01:37Oh, God, don't try, T.T.
01:38Wow.
01:39I accept the mission.
01:40Let's do this.
01:41What do we have to do now?
01:41We are so glad you have received our distress call.
01:44We are in desperate need for some covert culinary operatives.
01:48Because your skill drill recipe has vanished.
01:52And we need your help to get it back.
01:54Your mission is to track down the dish and recreate it in a race against time.
02:00As a team, you'll work together to solve clues and complete a scavenger hunt across boot camp.
02:06Each clue will lead you closer to the missing dish for today's cook.
02:10You will have 40 minutes to piece together the clues to find the dish and then recreate it.
02:15The longer it takes for you to find the dish, the less time you have to recreate it.
02:20You must work together as a team to identify the ingredients in the dish.
02:24But each of you will be judged individually for your own dish.
02:28You will find your first clue at headquarters.
02:33And remember, recruits, the ticking clock to save boot camp and to save the world begins now.
02:48It says solve the picture riddle on the screen to hack them in firm.
02:51The answer will hold your next clue.
02:53This is egg.
02:54Drum yolk.
02:55I don't think that's a drumstick.
02:56Paddle.
02:57Paddle.
02:57Or.
02:58Egg.
02:58No.
02:58Oregano.
02:59Wow, they got it.
03:00They got it immediately.
03:01First of all, that's not how ors are shaped.
03:02That's a paddle.
03:03You are genius.
03:05Chicken yolk.
03:06No.
03:06Plus no.
03:07I can't help you out, but I solved it pretty quickly there, Gabe.
03:10Drum yolk.
03:11No.
03:12Where the hell is the oregano?
03:14We were able to guess oregano very quickly, but now we have to find it.
03:18Where the is it?
03:19Ore yolk.
03:21Ore?
03:21Ore yolk.
03:22No.
03:22Oh, man.
03:23There are a lot of herbs on the ground.
03:24Very disrespectful on the right team of the herbs.
03:27Oregano.
03:28Oregano.
03:28I got it.
03:29That's my guy.
03:31You got it?
03:32Yeah.
03:33Whether roasted, boiled, baked, or mashed.
03:36This covert operative is known as the golden eye of the culinary world.
03:39Potato.
03:40Excuse me.
03:41Right?
03:42Right?
03:42Yeah, I think so.
03:44Yes, yes, yes.
03:45Woo!
03:46You're on the right track.
03:48All right, all right.
03:49Go!
03:50Use a spice skewer to pump it on.
03:53Go, Gabe.
03:53Oh.
03:55Oh, buddy.
03:56Get it, Val.
03:57Uh-oh.
03:58Val?
03:58Wow.
03:59Yep.
04:00Wow.
04:01What the hell?
04:03Val, you gotta get a little rough.
04:05They are not spear fishermen like we are.
04:07He's a skin diver in the Caribbean going down there and getting like an octopus.
04:11Get it.
04:13Hard.
04:13You got it.
04:14Hard.
04:14There you go.
04:15One more.
04:16Hard, hard.
04:16There we go.
04:17There it is.
04:17There it is.
04:18I'm an undercover agent with a dark disguise.
04:20Peel back my...
04:21It's onion.
04:22You guys on fire.
04:24DT and I are killing it.
04:26This is a dream team right now.
04:27Okay.
04:28Select ingredient placards in the laser.
04:29Go.
04:30On the board, I see strawberry, tomatoes, blue cheese, and chai.
04:34So we have to go through this maze to grab ingredients with the number on it.
04:37And pair them with the proper flavors.
04:40Bigger classic combos, right?
04:42That is going to unlock the food that we're going to be cooking.
04:45Next obstacle is the laser maze.
04:48I'm feeling good.
04:49I mean, I'm nimble and I'm just doing the MC hammer through the lasers.
04:55Oh, buddy.
04:56Let's go, Val.
04:57Honestly, getting through this laser maze is not that easy.
05:00And I'm tiny, so I have no idea how CT is going to get through this.
05:05Okay, chai, sour cream.
05:06Grab sour cream.
05:07Oh, .
05:08Oh, .
05:10Reza, the little ninja.
05:12He just crawled underneath all the lasers.
05:15What'd you get?
05:15The hard one.
05:16Manila, on the other hand, she had a different approach.
05:18Oh, I'm going.
05:19Oh, my.
05:20Okay, this is a lot harder.
05:22Every single laser is hitting her.
05:24Oh, my.
05:26Oh, my.
05:26Oh, my.
05:27Oh, my wing.
05:29She's losing limbs left and right.
05:34Two, four, six, one.
05:35Try that.
05:36Let's go.
05:36We took a long time.
05:37We.
05:38Strawberry.
05:39Here, two, four, three, one.
05:41Nope.
05:41Three, four, seven, seven, seven, seven, seven, seven, seven.
05:42No, it's not right.
05:43Sorry.
05:43Blue cheese and olives.
05:44Ran through the maze a couple times, but I want Beverly to take the lead on this because
05:47I feel like she has a better understanding of what pairs better together.
05:50Say the numbers.
05:51But what I can do is sit here and control the padlock while she's reading off numbers.
05:56Try.
06:00Try.
06:00Try sour cream?
06:01Cut it down now.
06:02Try boochies, olives.
06:03Yes.
06:04Three, four, seven, nine.
06:05No.
06:05Yeah, I'm realizing I'm a terrible spy.
06:08Take the out.
06:10Go.
06:11Go.
06:11Two, eight, three, one.
06:13Okay.
06:14Oh, my.
06:15The code has been broken.
06:16Three, five, seven, nine.
06:17Now you must replicate the dish.
06:19Three, five, seven, nine.
06:21Ooh.
06:21The .
06:22Okay, so that's pork.
06:23As soon as I see it, it's clear.
06:25It's pork tenderloin.
06:26Is that a pork loin?
06:27Pork tenderloin.
06:29The tenderest loin of the pork.
06:31That is dill.
06:32Cucumber.
06:33Cucumber.
06:33There is a salad with salad greenery thingies in it.
06:38This is a mashed potato.
06:39Next to the pork is some mashed potatoes and it's got some kind of green in there, an herb.
06:45Terragum.
06:46Terragum.
06:46What is this, you guys?
06:47And then there's some kind of like sauce.
06:49I'm tasting maybe like horseradish?
06:51The horseradish sauce.
06:53That's horseradish.
06:54That's a pork loin.
06:55Okay.
06:56All right.
06:56Good luck.
06:58Baby, let me tell you this.
06:59I am an excellent cook of mashed potatoes.
07:02We're going to spend 45 minutes waiting for the water.
07:04When it comes out of the box and all I have to do is add water.
07:06So this is going to be a little bit different.
07:09Do you think we have time to start boiling this water from cold water?
07:13Yes, you do.
07:13We do?
07:14You do.
07:14If you say so.
07:15I'm going to cut this into smaller pieces so she cooks la faster.
07:21Come on.
07:22I just need these potatoes to be cooked.
07:25Help a dry queen out.
07:26It's going really well here.
07:28I hate swine, but I'm going to make it.
07:30So first things first.
07:31I'm making the salad.
07:35I'm chopping the herbs.
07:36I'm adding this real funky lettuce that looks like a weed.
07:40Snap peas, cucumber, walnuts, parsley, sherry vinegar, olive oil, salt and pepper.
07:47I'm very confident about these herbs.
07:49Okay.
07:49And there's my salad.
07:50Okay, why did you dress it so quick?
07:52Oops.
07:53Because it was something I knew and I wanted to get that done and taken care of.
07:57Put all your herbs or whatever and then put your vinaigrette to the side and toss it the last minute.
08:01Yes, ma'am.
08:02Okay.
08:02I learned something new every day.
08:0515 minutes.
08:13Basically, the salad is simple.
08:15Honestly, I just think it's olive oil with salt, pepper, and walnuts.
08:18I'm using walnut crust because it matches the salad that's on the plate.
08:22I didn't even know it was called walnut crust until I saw the label on the package when I grabbed
08:25it out of the fridge.
08:28Looks pretty simple.
08:29When I tasted the pork, it tasted pretty classic.
08:32So I'm just going to stick to oil, salt, and pepper.
08:35Woo!
08:35Get that into the skillet.
08:37That was fun.
08:38So next up is my salad.
08:39That's like barely brushed.
08:40So I grab my watercress.
08:42Cucumbers.
08:43And my snap peas.
08:44I grab fennel fronds and some parsley.
08:46Mind if I grab some?
08:47And I grab my walnuts, which now I need to chomp.
08:51I don't have a lot of time, so I think on my feet and I grab a piping bag.
08:56I need to pound my nuts.
08:57Throw my nuts in the bag and I start pounding.
09:01What's the, the temperature of pork is 145, correct?
09:03Yes, correct.
09:04Very center of it.
09:05The center.
09:06And remember, so I would take it out at 140 so that it can carry over cooked, right?
09:11So for my salad, I'm using arugula.
09:13We have arugula.
09:13We have something that's other green.
09:15I'm using watercress.
09:17I'm using some other green things.
09:19Arugula.
09:19We have, um, watercress.
09:22I'm using some lemony vinaigrette that I've just made.
09:26And we have some cucumber.
09:28It's a salad.
09:29It looks like a salad.
09:30It's a salad.
09:31Oh, I love pork.
09:32So, you know, my initial thought was that it was pork.
09:35But, you know, the more I keep going back to this dish, the protein just a hell of a lot
09:39more round than the pork I have as a choice to cook with.
09:43Pork tenderloin.
09:44Beef tenderloin.
09:45I start to second guess myself.
09:46Maybe I'm wrong.
09:47I don't know.
09:48Just go with my gut.
09:49Thought it was pork.
09:50Now it's beef.
09:51What's that?
09:51It's a beef tenderloin.
09:54So, I'm about to stop cooking the beef.
09:56Okay.
09:57Make sure you grab the right things, guys.
09:58My spidey sense is tingling or something.
10:00Taste the dish again.
10:01Taste the main component of the dish.
10:03Make sure you got the right protein.
10:04He hear you, but he can't hear you.
10:05Two different animals.
10:06Look at the inside.
10:07What color is this?
10:08I mean, ugh.
10:18All right, what's that?
10:19Is that beef?
10:20Peeps, what's for dinner, baby?
10:21So, I second guess myself again.
10:23Or third guess myself.
10:24And, you know, I go back to my original choice, which was pork.
10:27That would've been a huge mistake.
10:28I just didn't have the same shape.
10:30Ten minutes to the end of the world.
10:31Milk and butter in the mash.
10:32Heavy cream.
10:33Heavy cream.
10:34I feel like it's no secret that this agent has never made mashed potatoes before.
10:37Adding cold cream.
10:39We've talked about not adding cold liquid to potatoes because it brings the temperature down,
10:44makes it gummy, changes the texture.
10:46I have no idea what I'm doing.
10:47What do I make mashed potatoes?
10:49Potatoes.
10:50Potatoes, what else?
10:51What else goes in potatoes?
10:52Milk and butter.
10:52Okay, and then is there any flavor you're getting in that mashed potato?
10:55She tells me that there's one more ingredient.
10:58Green onion.
10:58No, what is it?
10:59What it tastes like?
11:00I do not know what it is.
11:02Oregano?
11:02Mmm, we've never cooked with oregano.
11:04But I could taste it.
11:06Come on.
11:06Dill?
11:07If it wasn't dill, it's only one more.
11:09But I, just by my secret agent's nose, I was able to find out.
11:14Lunch.
11:15Is that what it is?
11:15No.
11:16Hold on.
11:16Let me smell it.
11:17It's this.
11:18Bingo!
11:19Use your nose!
11:20I don't know English like that.
11:22Yeah.
11:23I knew that.
11:24You got this?
11:25What's this?
11:26That's cucumber.
11:27Cucumber?
11:28I'm a dancer.
11:28I got this.
11:30Little bit of heavy cream.
11:31So once my potatoes are soft, I add some heavy cream, get them in the blender.
11:36How are those potatoes?
11:37Creamy?
11:38Whipped?
11:38Smooth?
11:39Mashed?
11:39What?
11:39But I still need my herbs.
11:41It's in between dill or fennel.
11:44It's not fennel.
11:45I have absolutely no idea what exactly this is.
11:49Maybe it is fennel.
11:50So I grab some.
11:51I throw it in.
11:52I'm gonna go with fennel.
11:53And we'll see.
11:57That's pretty good.
11:58I feel pretty good for someone who doesn't mess with pork.
12:01The pork, I'm not gonna try it.
12:03I don't eat pork.
12:04But I've watched the other two make their pork tenderloin.
12:08Yeah, let's do it.
12:09I can do this.
12:11Oh, baby.
12:15Careful.
12:16My rabbi is gonna be on my ass after today.
12:19For religious reasons, I think I might have to DQ myself from this challenge.
12:24Make sure this is all charred on all edges.
12:26I cut my tenderloin in half.
12:28I tried to, you know, maybe cut a corner to see how far off I was.
12:31Whatever, it'll be fine.
12:32You never notice.
12:34So I thought.
12:35Why'd you cut into the tenderloin?
12:36I just had to peek.
12:38I just had to see what was in there.
12:40You gotta use the temp instead of cutting.
12:41I'll just put them back together.
12:43It feels good as new.
12:44Oh, you put them back together, magically.
12:46Well, I mean, what do you want?
12:47I'm gonna slice them up anyway, so it wasn't like I was gonna serve it whole.
12:51Wow.
12:52Cook it over here.
12:53Look at the David Blaine of boot camp over here.
12:56He just magically put the tenderloin back together.
12:59There's a sauce on this pork, and as I taste the sauce,
13:02I realize there's definitely seeded mustard.
13:04What else goes in there?
13:05Again, I have no experience in any of the ingredients.
13:08My palette of food is like mustard, ketchup, hot sauce.
13:13Put some Greek yogurt in there, maybe?
13:15That's it.
13:15Give it a little color.
13:17I'm tasting, and it's tasting close enough.
13:20I'm ready to move on.
13:21Two minutes, you gotta be plating.
13:22It means that your pork will be cut, and you're plating in two.
13:25You're piping your nuts?
13:26No, I just, because I pounded them so I didn't lose them all.
13:29But why are you using the piping bag for nuts?
13:31Because I just contained them.
13:32Okay.
13:33So I didn't get them all over and waste them.
13:36Oh, okay.
13:36Very good.
13:37I like the way.
13:38All right.
13:38It's piping nuts.
13:39You're stressing me out.
13:41Boom.
13:42Boom.
13:42Taste your salad.
13:43Make sure it's rust.
13:45Make sure the vegetables are correct.
13:4710, 9, 8, 7, 6, 5, 4, 3, 2, 1.
13:55Hands up.
13:57Very nice.
14:00We're good.
14:01All right.
14:02Let's see if these dishes can save the world.
14:06All right.
14:07Manila, you are up first.
14:12All right.
14:14The pork is delicious.
14:16On the salad, I think the vinaigrette's really nice and tasty.
14:19You are missing the zucchini, which you used cucumber in here.
14:24Missing the nuts, the snap peas.
14:27Maybe they didn't make that onto the plate.
14:29The potatoes are definitely undercooked.
14:31You got some chunkies in there.
14:33But not bad.
14:34Pretty darn close.
14:36Beverly.
14:38Hey.
14:38Is that zucchini or cucumber?
14:39That is cucumber.
14:42Great cook, great temperature on the pork.
14:45Potatoes needed a little more time.
14:46They're chunky.
14:47Could use a little more acid in the salad.
14:49Absolutely.
14:50But you got most of the things in there, minus the zucchini.
14:53So job well done.
14:55All right, Reza, come on up.
15:00Seeing walnuts, I believe.
15:01Yes.
15:01Okay.
15:02Instead of hazelnuts.
15:03You have the peas in here.
15:05This looks like still cucumber.
15:07Man, tripping people up.
15:08The old zucchini cucumber.
15:11Switcheroo.
15:11I think the potatoes are really nice.
15:13Nice and silky.
15:14Yeah, vinaigrette's yummy.
15:15I wish you would have waited to toss it so that it wouldn't be as flat.
15:20Just got to be careful with the pork cookery.
15:22It's over.
15:22My rabbi is going to be pleased that I'm not familiar with pork cookery.
15:28All right, there you go.
15:29Thank you, chef.
15:30Toodles.
15:31CT, come on up.
15:32I'm looking at my plate.
15:33It doesn't look half bad.
15:34And then I realized I forgot to put the cucumber in the snap peas.
15:37I have an unfinished salad now.
15:42Um, the pork's under.
15:44Mm-hmm.
15:44A little bit.
15:45What did you put in the potatoes?
15:47Yeah.
15:47Dill and, uh, parsley.
15:49Oh, you got the walnuts?
15:51What is it?
15:52Yeah, it's walnuts.
15:53Not the hazelnuts.
15:54The dressing for the sale, the vinaigrette, is a little salty.
15:57Did you put vinegar?
15:58No.
15:59Just salt.
15:59I have pork, potatoes, salt, and nuts.
16:02Just olive oil and salt.
16:04Not even close.
16:06I couldn't really taste it.
16:07I was trying to taste, uh, I don't know, maybe it's my taste buds.
16:11Hey, I can only assume at this point the chefs were probably getting tired of eating food.
16:16You know, that's not good.
16:17All right, thank you.
16:18Someone's going home today, so it's not looking good for me.
16:21Damn.
16:25All right, Val, come on up.
16:28Honey, I shrunk the plate.
16:29Everything's a little smaller.
16:33Overall, pork is nice.
16:34What about your sauce here?
16:35I used the seeded mustard.
16:37Oh, and I put in a little yogurt for the color.
16:40Okay.
16:41So yogurt instead of heavy cream.
16:42Yes.
16:43Okay.
16:43Mashed potatoes.
16:44They have flavor, but they're just too thick.
16:46You need more cream.
16:47Yeah, I got it.
16:47All right, thank you, Val.
16:49All right, recruits.
16:51Now that you've saved boot camp, now it's time to save your own skin in the game here.
16:54We will each be showing you how to make a dish with an elevated protein.
16:59Elevated?
17:00I can just imagine all these, like, fancy meats in an elevator being like, the penthouse level.
17:08Ding!
17:10And a decadent dessert.
17:13All right, red team, follow me.
17:15Blue team, let's go.
17:19I'm going to show you how to make lamb loin with celery root and Yukon gold puree, pickled radishes and
17:26Fresno chilies, as well as a raspberry claufetti with bourbon raspberry flambe.
17:32Sounds fancy.
17:37I don't know.
17:38I don't know.
17:39I don't even know how to spell that.
17:39I am going to show you how to make in-seared duck breast with braised cabbage, cauliflower mash, and a
17:47peach sauce.
17:47And peaches and cream.
17:49I love you, Liz.
17:50I'm excited to make a dessert finally.
17:52I have a sweet tooth.
17:54Actually, I have a whole mouthful of sweet teeth.
17:57First, I want to make my dessert claufetti is a custardy bake with some flour in it to give it
18:03some structure.
18:04So is this a tart?
18:05Yeah, it's like a little tart.
18:06So one cup of milk, eggs, sugar, flour, vanilla bean paste, blend this till smooth.
18:13Now we're going to pour this.
18:15Raspberries.
18:16Goes into the oven for about 15 to 20 minutes.
18:19I'm going to show you how to make your dessert.
18:21I have two sheet trays with parchment paper.
18:23Wipe the paper with butter.
18:25What I'm going to do is make it like candied filo.
18:27Now, filo dough.
18:29Put a layer of butter.
18:30Sprinkle sugar.
18:31Then I'm going to take another layer of that filo, and I'm going to put it directly over the other
18:37one.
18:37And I'm going to press it.
18:39This sheet tray, put it on top so it'll weigh it down and not allow it to puff up.
18:44Good to go.
18:45In the oven, 375 for 15 minutes.
18:47Now we can get potatoes going.
18:49These are Yukon Golds.
18:50They're real buttery.
18:51About half of this celery root.
18:53What is that?
18:54A tuberous-like root that smells and tastes like celery.
18:58Coconut.
18:58Cover with water.
18:59Get this boiling.
19:00We're going to get our cauliflower working.
19:02Cream.
19:03And I'm going to bring it up to a boil.
19:05I'm just going to blend.
19:08I'm also going to add cheese.
19:10Good to go.
19:11My potatoes and celery root into the food processor.
19:15Cream.
19:16We're looking for just smooth and creamy.
19:18Yeah.
19:18My potatoes are done.
19:20Let's do our pickling.
19:21One part water.
19:22And one part white wine vinegar.
19:24Sugar.
19:25Bring it to a simmer so everything dissolves.
19:27And we're going to add Fresno chili here.
19:29And radishes.
19:30Fresh dill.
19:31Now I'm going to pour my hot pickling liquid.
19:34We got our pickles.
19:35We are going to get started on our cabbage.
19:38Caraway seeds.
19:39Red onion.
19:40Now I need to braise the cabbage.
19:43What is braise?
19:44Braising means to cook it in liquid.
19:46Sugar.
19:47And vinegar.
19:48We call this combination agrodolce.
19:51Which is like sweet and sour.
19:53I'm done with this for the next 15 minutes.
19:56Onto the lamb loin.
19:57Grind some pink peppercorns.
19:59Not actually related to like the black and the white pepper.
20:02You said they're berries, right?
20:03Yeah, they're berries just dried.
20:04We're going to add cumin.
20:06I'm going to hit all sides of this lamb loin.
20:08And then we're going to sear this.
20:10Time to talk duck.
20:12Quack, quack.
20:13We're going to score it.
20:14This will allow the skin to get crispy.
20:17Season with salt and pepper.
20:19We're cooking duck.
20:20We started in a cold pan.
20:22We need to render this down slowly.
20:24With no oil because it's so fatty.
20:26Amen.
20:27Yes.
20:28Add weight to keep the skin touching the pan.
20:32All right, let's make this duck sauce.
20:34Butter.
20:35Peaches.
20:36Salt.
20:36And it's the party.
20:39That's what I'm talking about.
20:41I got a little rum.
20:42Tilt it.
20:43And it goes up.
20:47Plombing is gangster.
20:48Add in my beer.
20:49The last but not least, butter.
20:51This is called montau burr.
20:53It means to slowly whisk in.
20:56That part is done.
20:57My clout for tea is looking delicious.
21:00Now, syrup.
21:01Turbinado sugar.
21:02Fresh little raspberry.
21:03A little water in here.
21:05I'm gonna use some bourbon.
21:07We are gonna flambe this.
21:09Oh boy.
21:10To pour over our clout for tea.
21:12Now, dessert.
21:14So macerated berries means just to put a sugar mixture on it.
21:18I'm gonna use some Moscato wine.
21:20Now, I'm gonna make a cream.
21:22Heavy cream.
21:22Vanilla extract.
21:24Powdered sugar.
21:24Mascarpone.
21:25I'm just gonna beat this and get a creamy consistency.
21:28It's time to plate.
21:29Duck press.
21:31My sauce.
21:32Our lamb.
21:33Pickles.
21:34Curb.
21:35Oil.
21:36Peaches.
21:37Cream.
21:38The filo.
21:39Powdered sugar.
21:40Ooh, chef!
21:42Syrup.
21:43Clout fatigue.
21:44Let's taste.
21:45Mmm.
21:47Mmm, duck.
21:48Let's look up.
21:51That's delicious.
21:52So good.
21:53Mmm, that's really good.
21:54Right?
21:54You have 60 minutes to replicate my seared loin of lamb, plus two vegetable sides of your
22:02choosing.
22:02As well as, put your own spin on my dessert.
22:05Your time starts now!
22:07Let's go!
22:08Woo-hoo!
22:09Woo!
22:11Yeah!
22:12Let's go!
22:13Quack, quack!
22:14What's that first?
22:15Why are these all the same?
22:16These are all the same ones.
22:18Only a couple whole milk.
22:19You got the almond extract.
22:21Yep.
22:22Hopefully filo candy is being made.
22:24Pressing down over here, chef!
22:26I'm gonna add some cheese to my dessert.
22:28Ooh!
22:29I do love me some filo dough.
22:31Any filo dough-based desserts.
22:33Oh!
22:33That's your jam?
22:34Dude, that's my jam!
22:38Manila, what are you making?
22:39I am making an orange sauce for my duck.
22:42Duck-la-la!
22:43Sweet potatoes and roasting some carrots.
22:46You know I love a color theme, so we're going to go with an orange sauce on my duck.
22:51Girl, look how orange you look!
22:52I've never cooked oranges before, but I'm pretty sure that I should take off the skin.
22:57Right?
22:57Boop-boop!
22:58Right?
22:59Come on, orangey.
23:00Who knows?
23:01I don't know.
23:01Careful.
23:02Before I came to boot camp, I thought I was doing something in the kitchen because I was adding
23:06some Italian seasoning to my jar of pasta sauce.
23:09Manila, you're also going to want to keep a little orange juice.
23:12And now I come here and I'm realizing, like, I don't know what the I'm doing.
23:15And a little dusty just because we X-Tree.
23:18Reza, what are you thinking about for your size?
23:21I'm going to do a parsnip and carrot puree.
23:23Nice, okay.
23:24And then I'm going to do a sauteed mushroom.
23:27Carrots and parsnips are in the water.
23:29I'm sauteing my mushrooms and my onions.
23:32See that, Chef?
23:34Chef Tiffany doesn't want me to just do basic stuff.
23:38She wants me to implement all these things she's taught me.
23:41If I want to add fennel, do I roast them?
23:43Do I grind them?
23:45What is it going in?
23:46Mushrooms.
23:47Yeah, grab the, blend the spice grinder real quick and pulse it real quick.
23:50So I'm going to just grind up some fennel, release that amazing aroma,
23:54and just hope that the mushrooms take it.
23:57I mean, are you kidding me?
24:00This is fire.
24:0240 minutes.
24:03Oh, hell.
24:04What?
24:05Let's go!
24:06Woo-hoo!
24:07Let's get my duck going.
24:08Skin side down.
24:09That's right.
24:14So for my dish, I'm making lime with a creamy mashed potato and a pickled cabbage.
24:20Make sure that red cabbage is thin.
24:21I want to wrestle with it.
24:22Probably that.
24:22I'm trying to make things that Chef Jeff likes, and he only likes pickled everything.
24:26Pickled carrot, radish, red cabbage.
24:28That's not red cabbage.
24:29That's radicchio.
24:30I know what cabbage is.
24:31That's not red cabbage.
24:32This?
24:33Tomato, tomato.
24:34It looks the same to me.
24:37Oh, hey, we're here.
24:38Oh, yeah.
24:38Boom.
24:39Do you remember how we cut the cabbage?
24:40Shred it like lettuce?
24:41Yeah, but create a stable base first, and then cut it in half.
24:44It's going to be the hardest thing you've cut yet.
24:46Well, that was one way to do it.
24:48He gets it done.
24:49So I shred the cabbage, slice the radish and the carrots.
24:52I like some dill.
24:53Throw them in the pot of one part water, one part vinegar.
24:57And, you know, pray for the best.
25:01Duck is smelling like it's almost there.
25:03Let me see yours.
25:04Almost there.
25:05Looking good.
25:05Almost there.
25:06How's your duck doing?
25:06She's almost ready to be flipped.
25:08What's in here?
25:08This is my cheese and my vanilla extract, my powdered sugar.
25:13Okay, cool.
25:14That's good.
25:14Don't let it go too far.
25:15I am very happy with my duck.
25:18Mmm.
25:18Yummy.
25:19All right, go in the oven.
25:20No, no present.
25:20Go in the oven for two minutes.
25:21Throw her in the oven so she can get all crispy and golden brown.
25:26Unfortunately...
25:26Oh, my God.
25:27No, no, no.
25:28I feel no candy.
25:29Someone, call the fire department.
25:32I need a fireman.
25:34Uh-oh.
25:34Preferably one from one of those sexy calendars.
25:38Oh, crap, crap, crap, crap, crap, crap, crap, crap.
25:41How can I be so stupid to forget that my phylo dough was in the oven?
25:46Oh, she gotta make it all over again.
25:47I'm full on freaking out right now.
25:49I don't know what I'm doing right now.
25:50I cannot let this be the thing that takes me out.
25:5719 minutes.
25:58Let's snake.
26:06I lose my today.
26:08I was so distracted by everything else that I completely forgot about my phylo dough candy in the oven.
26:13If you haven't figured out by now, I'm a hot mess in the kitchen.
26:15I'm wearing this for a hat.
26:16I'm dripping with sweat.
26:17Oh.
26:17My eyelashes are coming off my face.
26:19But we will carry on because I'm a true diva.
26:21Can I get some more phylo dough, please?
26:24Don't make as many layers.
26:25Do less.
26:26Great.
26:28Do we put the butter in before we put the...
26:30No.
26:30Pretty confident about the lamb.
26:32But the most important part of your meal is making sure that whatever sides I pick actually compliment the lamb
26:39and don't fight against it.
26:41Bev, you know what you're doing for two sides?
26:42Uh, yeah.
26:43I'm gonna do sweet potato mash and asparagus.
26:46Okay.
26:47Asparagi.
26:48It's a plural of asparagus.
26:49Asparagi.
26:50Do you know that?
26:50Yeah.
26:51Once my sweet potatoes are soft, I throw them in the blender.
26:55I add my heavy cream and my butter and my garlic.
26:58I do not have a minute to waste.
27:00A little floor blending going on here.
27:02So I am just going to blend wherever the blender is.
27:05Yes.
27:06I'm doing it on the ground.
27:07Which happens to be on the ground.
27:12All right.
27:13It's 13 minutes.
27:13We gotta be finishing up.
27:14It's gonna take a lot more time to plate.
27:16Check your dessert, too.
27:17Jiggly.
27:18Are we looking?
27:18Is that done?
27:19No.
27:19Everyone should have a protein.
27:21Two sides and your dessert.
27:24What are you gonna do with these?
27:25You're gonna blend them?
27:25You're gonna hand mash them?
27:26Processor.
27:27Let them sit for a while and get fully dried.
27:29Put it over that.
27:30It's gotta dry out.
27:31Those are pretty wet.
27:32Before you can process them.
27:33Give them a couple stirs.
27:34Get all that water out.
27:35Ah.
27:36So my main plate elements and components are all ready to go.
27:41And I can now focus on my dessert.
27:43Bloop.
27:43So I'm using strawberries, blackberries, blueberries, and cherry berries, which are my favorite.
27:49I'm gonna focus on cutting up my fruit.
27:51Oh, my God.
27:52It's so pretty.
27:54I'm impressing myself at this point.
27:56Uh-oh.
27:56Here we go.
27:57Flambe Jones, coming at ya.
27:59Woo!
28:00That's hot.
28:02Ah!
28:03How do I get...
28:03Ah!
28:04Sheesh!
28:05Yes.
28:05Let's go!
28:06Woo-hoo!
28:08Whoop!
28:09I did say keep your face away from that.
28:11Oh, my God.
28:12But I'm glad you double-checked to see if it was flaming.
28:14You got rump.
28:14Where you rump at?
28:15Let's go.
28:15Fire it up.
28:16I gotta prepare my sauce.
28:17I gotta flambe these currants.
28:19Watch out.
28:19Watch out.
28:19That's enough.
28:21Unfortunately...
28:21No.
28:22Tilt it to where the fire touches the sauce.
28:25Currently, these currants are not flambeing for me.
28:28Tilt a little more.
28:29A little more.
28:30At all.
28:31Maybe currants weren't the best option.
28:33I can smell it, though.
28:34Try it again.
28:35Tilt it.
28:35Oh, my God.
28:36There's no fire.
28:38Whatever.
28:39Can't win them all.
28:40No fire for you guys.
28:42Sorry.
28:43Five minutes left.
28:44Five.
28:45After my lamb's cooking, I realized I completely forgot about my caramel sauce.
28:49Come on.
28:49I'm supposed to put sugar in a pan, add a little water, let it dissolve and turn into liquid.
28:53However, uh, it's not happening.
28:55That is not what it's supposed to look like.
28:57It's looking more like a crunchy little, I don't know.
28:59That is not it, bro.
29:01I'm gonna call it an apple crisp sprinkle at this point.
29:05Gooseberries?
29:05Sure.
29:07I'm just overwhelmed.
29:09No, you gotta flambe.
29:10You gotta put the booze in there.
29:13Turn that, um...
29:14Burner off.
29:15No, you gotta flip your asparagus.
29:17It's been on that side the whole time, right?
29:18I think asparagus will add a great deal of color and texture.
29:22And also, I'm thinking it'd be fun to top the asparagus with some toasted pine nuts.
29:28That is the cutest little pan of pine nuts I've ever seen.
29:30I think the important lesson here is to show Chef Jeff that I am willing to try something that I
29:36have failed in the past.
29:38Toasted not burnt pine nuts.
29:41I totally burned my pine nuts.
29:43They look a little burnt, right?
29:44Yep.
29:45They're expensive.
29:45All right, I'm trying to save the budget here.
29:47This is by far the greatest ratio of surface area to quantity of pine nuts I've ever seen.
29:53I'm trying not to waste it.
29:54Somebody's thinking about the economics of the situation we're in.
29:58Three minutes.
30:05Chef, if it's still jiggly in the middle?
30:07You gotta just go with it.
30:08Still jiggling.
30:09Gotta start thinking about plating.
30:10Ah, that's hot, man.
30:12Val.
30:12Yes.
30:12Leave that sauce alone and start plating.
30:15Ah.
30:17Things are happening live here at boot camp.
30:19I am on the edge of my seat right now.
30:22Drop the notepad and get a plate.
30:25All right, you got a minute and a half.
30:26Done, Val.
30:27Done.
30:28Desserts.
30:28Nice slices now.
30:29All right?
30:29It's gonna be beautiful.
30:30I can feel it.
30:31It's gonna be beautiful.
30:31I know.
30:31I believe you.
30:32All right.
30:32Oh, not on the...
30:37Powdered sugar and then some mint.
30:38That's enough, Val.
30:39You're not gonna run.
30:39You're gonna run out of time.
30:41Val, you gotta do dessert.
30:42That's some sauce.
30:43Not my best sauce, chef.
30:44All right.
30:45Yeah.
30:45Well, uh, yeah, it's okay.
30:46Get that lamb on the plate.
30:47Sauce.
30:48Sauce.
30:49Ah, you're stressing me out.
30:50And my sauce.
30:51Oh, .
30:51Get it on there.
30:52Get a spoon.
30:53Come on.
30:53Tell me down, chef.
30:5410, 9, 8, 7, 6, 5, 4, 3, 2, 1.
31:04You're done.
31:04Woo!
31:07That's bad.
31:08Don't give me a heart attack.
31:10I just want to sit down.
31:11I think we did it.
31:12Oh, my God.
31:14All right.
31:15Let's go.
31:16Nothing like a high-end dinner.
31:18Ooh.
31:22Beverly, you're up first.
31:28Great flavor in your puree.
31:30Believe it or not, I wish the pine nuts were a little more toasted.
31:33I mean, seriously, I was just trying not to burn them.
31:36They're just still a little wiped.
31:37You're lucky you've got pine nuts.
31:39Your asparagus is perfectly cooked.
31:41Your lamb's seasoned nicely.
31:42It's just overcooked.
31:43Okay.
31:44Clawfetti.
31:45It's a little undercooked in the middle.
31:46You can see that, right?
31:47I love the blackberries.
31:49You did it all.
31:50You got it all done.
31:51Good job.
31:52CT, come on down.
31:53You got the CT.
31:54Look it down on my plate.
31:55Honestly, I'm just happy it's over.
31:59Your mash is interesting.
32:01I think it's very flavorful.
32:02I love the idea of the pickles.
32:04That should have sat for way longer, you know?
32:06I just wish the carrots were maybe cut a little thinner.
32:09Your lamb is, it's an aggressive rub, but it works.
32:12All right.
32:13What is it?
32:14Call that a berry crisp.
32:15Oh, a berry crisp?
32:16I put it on here?
32:17A berry crisp?
32:17Yeah, you sprinkle that on top.
32:19What's that guy?
32:20I don't know.
32:21It's caramelized currant stem.
32:22Who doesn't like fiber, right?
32:24You know what I'm mad at?
32:25I really like the crunchies on them.
32:27This is obviously not what I asked for, but this is a really nice dessert.
32:31Thanks, brother.
32:33Val, come on up.
32:36Overall, really nice cook on the duck.
32:38I would like to see a little bit more rendering of the fat.
32:42The carrot, I taste a lot of cheese in it.
32:45Yeah.
32:45Right now, it really kind of feels like just fondue.
32:48Your dessert.
32:49There's some cheese here inside of your field, though.
32:52I love cheese.
32:53Yeah, you do.
32:53There is, like, this, like, saltiness that it gives.
32:56That is nice.
32:57Less cream mixture on top, and then beat it a little bit less, too.
33:01All right.
33:02All right, Manila, come on up.
33:04I like the selection of the orange.
33:07The duck itself, it's cooked to the proper temperature.
33:10Sweet potato puree has a little too much salt.
33:13Let's taste the dessert.
33:15Cherries are nice.
33:16The cream, you want to whip it just a little bit less.
33:18Of course, filo dough needed a little more time in the oven.
33:21There was a lot happening today,
33:23and they have to commend you for not giving up.
33:26Salamat.
33:27All right, Reza.
33:30Puree is delicious.
33:32There's a lot of flavor from the parsnip.
33:34I really like the mushrooms with all of the flavor of the fennel going on there.
33:38Your duck breast is rendered down very well.
33:41You just went a little over your dessert here.
33:45I think you could have cut it a little bit smaller just so that it ate well.
33:49Thank you, Chef.
33:55Recruits, you should all be incredibly proud.
33:57Over the last six weeks, you have transformed from culinary novices to gourmet operatives.
34:03But sadly, one of you will be leaving us tonight.
34:07All right, let's start with some good news.
34:09The red recruit who will be advancing to the finale week is...
34:14Reza.
34:16Hello, Reza.
34:17All of this literally blood, sweat, and a few tears that I held back paid off because I'm going to
34:25the final week.
34:26Congratulations, your duck breast was great.
34:29Thank you, Chef.
34:30And the recruit on the blue team who will be advancing to the final week is...
34:35Beverly.
34:37I am shocked.
34:38I knew it was going to be close between CT and I, and I'm absolutely proud of myself.
34:44Congratulations.
34:45So, only two recruits from each team can advance to the final week.
34:51So that means CT, you are also safe and moving on.
34:55Seriously?
34:56Yeah.
34:57Looks like I dodged another bullet.
34:59We'll have to fight another day.
35:01You can see, red team, the numbers are not in our favor.
35:03So, Manila and Val, you would both compete in our blind elimination.
35:08Like always, Jeff and I will leave the kitchen while you two cook.
35:11Once time is up, we'll come back and judge what you've made without knowing who made which dish.
35:16You will each have ten minutes to create a high-end hors d'oeuvre.
35:20Whoever makes the best hors d'oeuvre will advance to the final week.
35:23Your ten minutes starts now.
35:26Let's go!
35:26Let's go!
35:26Let's go!
35:27I wish I didn't have to go up against Manila, but no more Mr. Nice Guy.
35:32You guys got this.
35:33You got this.
35:34Six weeks of boot camp all comes down to these last ten minutes.
35:38I haven't come this far to go home.
35:39What are we going to do?
35:40What are we going to do?
35:41What are we going to do?
35:43Drag queens around America are counting on me.
35:46Woo!
35:46This is honestly the most intense blind elimination we've had so far.
35:50You guys got this.
35:51Let's kill it.
35:54They're making an hors d'oeuvre.
35:57What are you going to do?
35:58For my hors d'oeuvre, I'm making a beef slider with blue cheese, sautéed onions and mushrooms with a little
36:03bit of truffle.
36:04Make your patties salt and pepper.
36:06You guys want some good food?
36:08Manila knows what she's doing.
36:10She's got great style as well.
36:12But I won the burger challenge a few weeks back and it's given me confidence that this is something that
36:17I know how to make.
36:18How much time do we have?
36:20Nine minutes and fifteen seconds.
36:22Oh no!
36:22Going into the blind cook-off, I'm going to make sure that I am calm and collected because I cannot
36:27have what happened earlier today happen again.
36:31I'm making an hors d'oeuvre with little tiny baby scallops on top of little pancake-y things.
36:37I don't know what these are called.
36:39Bellinis.
36:40Bellinis!
36:40But I'm going to save the scallops for later, right now.
36:43I'm going to whip up some version of remoulade.
36:46I have some creme fraiche.
36:48I have a little bit of ketchup.
36:49I have some onion powder.
36:51How's it going over there?
36:53I'm good.
36:54Yeah?
36:55Okay, you've got just under eight minutes.
36:57Now I know why Reza was so quiet last week, right?
37:01That's good.
37:02Get your burgers in there.
37:03As I'm cooking my burgers, I start to cut up my onions and my mushrooms.
37:07I want to saute these things so that all that taste complements the burger really well.
37:14I'm going to crisp up some bacon to give more flavor and some more texture to my hors d'oeuvres.
37:21Vanilla, are you going to throw those scallops on?
37:23Of course, of course, of course, of course.
37:25Oh yeah!
37:25The clock is ticking, but I think they'll be able to fry up really quickly.
37:30I've never cooked a scallop before, but how different can it be?
37:35Five and a half.
37:36Maybe a little butter in that pan.
37:38Do you need a cheese?
37:40Burger's almost done.
37:41I flip the patty and I start to add my blue cheese to add a little different flavor.
37:46And I'm grinding down some truffle because at the end of the day, whether I win or not, I'm going
37:51to make the most expensive, bougiest slider in history.
37:54Three minutes.
37:55Work!
37:56The scallops are getting golden, and I think I'm going to be golden.
38:01Check those buns.
38:02Oh yeah.
38:04They're looking crispy.
38:05The buns are toasted.
38:06I'm making my sauce to give it a little bit of flavor, so I use some Dijon mustard.
38:10I add a little ketchup to it.
38:11Classic burger.
38:12Don't forget to season them.
38:14So I have my little bellini.
38:15I put my little sauce.
38:17Slice of bacon.
38:18It kind of is giving a Hawaiian vibe.
38:21Because, you know, Hawaiians love seafood.
38:23They love pork.
38:28Two minutes.
38:29A little over two minutes.
38:30Ah!
38:31Let's go.
38:32Stop plating.
38:33The burger looks great.
38:34The buns are mwah.
38:36Put the toppings on it.
38:37I wish I made three so I could have one.
38:39Thirty-seven, thirty-six.
38:40Thirty-five.
38:41Garnish, garnish, garnish.
38:42Make it look pretty.
38:43I'm a drag queen, so this hors d'oeuvre is going to be as pretty as I can make it.
38:47Ten.
38:48Nine.
38:49Eight.
38:50Seven.
38:51Six.
38:52Five.
38:53Four.
38:54Three.
38:55Two.
38:57One.
38:57Hands up.
39:01I was going to put the lime.
39:03Really take it over the ice.
39:04Oh, did you?
39:05You should have.
39:05After all of the disasters that happened this week for me, I'm really proud of what I've
39:11made.
39:11Oh, yeah, baby.
39:13We go to different parties.
39:15Manila made the perfect hors d'oeuvre, but I think it's still got a shot and it's going
39:20to come down to preference.
39:22Good job.
39:24Manila and Val, we gave you ten minutes to create an hors d'oeuvre.
39:27Let's see how you did.
39:28Let's start with dish A.
39:29Add a couple of flours.
39:31Really lovely.
39:33Really nice bite.
39:34Very nice.
39:34The soft bellini combined with the crisp bacon.
39:37Even the base scallops had a nice sear, which is hard to do sometimes because they have
39:40a lot of liquid.
39:41But there's a sauce on there that is a bit salty.
39:44Let's move on to dish B.
39:49Great blue cheeseburger.
39:51Well-treated brioche bun.
39:53Salty patty.
39:54This person made the patty and pressed it right.
39:57They did not overwork the meat.
39:59I wish the patty was just a little bit thinner.
40:01Perfect medium cook on the beef.
40:03That's a tough call though.
40:05It's tough.
40:05I think Jeff and I need to talk this over really quickly.
40:09It's a really tight race.
40:11I think I made the perfect hors d'oeuvre.
40:13I really want to advance to the final week.
40:16Come on girls.
40:16I can't wait any longer.
40:18Just say something.
40:19The recruit that will be staying in boot camp is the recruit that made dish A.
40:29Good job.
40:31Manila the sear on the scallop showed some technique.
40:35It was beautiful but it was also tasty.
40:37You may rejoin Reza.
40:40Val you've cooked your butt off.
40:42I hope that you are as proud of yourself as I am of you.
40:46I'm very proud and I'm very grateful that you took your time and taught me how to cook.
40:50Really appreciate that.
40:52But you will not be going home empty handed.
40:54You'll be taking home 2,500 for charity of your choice.
40:58Please tell us what organization you've played for.
41:00Baranova 27 which is a charity that my family and I started when the conflict in Ukraine broke out.
41:05We build homes in Ukraine for displaced Ukrainians and we send humanitarian aid.
41:10Wow.
41:11I'm sorry but I have to ask you for your apron back.
41:14I came into this competition as a ballroom dancer with 2 left feet in the kitchen and I learned how
41:20creative and thoughtful cooking really is.
41:23Chef.
41:23Dude you're awesome.
41:24Appreciate you man.
41:25I'm excited to use this new knowledge that I have to cook for my kid, for my family, for my
41:30friends.
41:31It is a huge accomplishment for me.
41:33Hey!
41:36Next time on Worst Cooks in America.
41:39Bootcamp's first ever Bite Club.
41:41This is when we walk out of the locker room with the utmost confidence and drowns on the opponent.
41:47Oh it got in my eye!
41:49I've been hit!
41:49You'll be competing against your own teammate in the final cook-off.
41:53Give us everything you got to make it to the finale.
41:56This is gonna be a battle to the bitter end.
41:59You swagger dagger!
42:00The recruit who will be moving on.
42:02To the finale.
42:03Is.
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