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Worst Cooks In America Season 30 Episode 3
Transcript
00:00:00Previously on Worst Cooks in America, Celebrity Edition.
00:00:03Blockbuster Bites.
00:00:06Oh, what is that? Gross.
00:00:08This is disgusting.
00:00:10Oh, did you see her wash her hands?
00:00:13The tiny hands were washed!
00:00:16For the main dish challenge, fresh pasta.
00:00:18What?
00:00:19Y'all love doing it!
00:00:21I might order the anti-pasta.
00:00:25All I'm thinking is, this is the end.
00:00:28Lisa, I have to ask you for your apron.
00:00:31Tonight, celebrities that can't cook.
00:00:37And we've got the full scoop.
00:00:39Oh, it's gross! Oh my God, it's gross!
00:00:42For these sizzling and scintillating stars of stage and screen,
00:00:47it's time for a...
00:00:48Reality check!
00:00:49Oh, camera!
00:00:50Mr. Entertainment, Jeff Morrow.
00:00:52Oh, we're playing with fire here, Tiffany.
00:00:54And Tinseltown Tiffany Derry are on the scene.
00:00:57This mess over here, my goodness!
00:01:00They'll take these hot shots...
00:01:01Yeah, let's not blend the lid.
00:01:02...from public meltdown...
00:01:04Nice bump!
00:01:05...to Toast of the Town.
00:01:07Hey, I'm cooking now, boy!
00:01:08And one of these A-listers will win $25,000 for charity.
00:01:13Oh, that's disgusting.
00:01:14...on Worst Cooks in America, Celebrity Edition.
00:01:17Oh!
00:01:18Oh!
00:01:19Reality check!
00:01:22Woo!
00:01:23Drop it down!
00:01:24Woo-hoo!
00:01:25Lock it down!
00:01:26Welcome to The Worst Lotus, our exclusive wellness beach side retreat.
00:01:34Nice.
00:01:35We need this.
00:01:36I have a pina colada.
00:01:37But today, instead of catching rays, you'll be holding trays.
00:01:41Oh, no.
00:01:42Well, I'm out.
00:01:43So, for today's skill drill game, you will compete in a head-to-head relay race through the grounds
00:01:48of The Worst Lotus, where you must make a trio of dishes perfect for poolside snacking.
00:01:54Ooh!
00:01:55I've won gold medals at the Olympics for the relays, so we got this challenge.
00:02:01Here's how it works.
00:02:02Two recruits from each team will start the race at Station One, where they must replicate shrimp spring rolls with a dipping sauce.
00:02:10But the pairs will have to put on an oversized spa robe for two.
00:02:15What?
00:02:16And will only have the use of your outer hand.
00:02:19You each have one arm.
00:02:20Once the dish is complete, you will bring it up to this table and tag in the next pair.
00:02:24At the next station, recruits must replicate Thai lettuce wraps.
00:02:28But your ingredients are playing hide-and-seek in that sea of beach balls over there.
00:02:35I am not a swimmer.
00:02:36I got you guys.
00:02:37And at the final station, recruits must replicate a tuna poke tower.
00:02:42Oh, my gosh.
00:02:43But the recipe's hidden in those coconuts.
00:02:46You, of course, will need to retrieve the coconuts, crack them open, and extract the recipe from them.
00:02:51Wow.
00:02:52But there's one more thing.
00:02:54Before you dive into this competition, you will have to work together to whip us up a healthy green juice.
00:03:01I got that part.
00:03:02You'll have 35 minutes to get through all three stations and to create us a poolside platter of dishes.
00:03:09The winning team will get an advantage going into the next cook.
00:03:13Yes!
00:03:14Let's do this!
00:03:15Time starts right now!
00:03:16Let's go!
00:03:17Boom!
00:03:18Let's go!
00:03:19Make it bounce!
00:03:20Bounce!
00:03:21Make it bounce!
00:03:22Bounce!
00:03:23Make it bounce!
00:03:24Bounce!
00:03:25Go, go, go, go, go!
00:03:26Go!
00:03:27Give me some celery.
00:03:28The game starts, and we have a dodgy pitcher that's got a stripe around it that needs to be filled with a green juice.
00:03:38And I know from my husband, who loves juicing, that the celery and the apple and the cucumber will definitely yield you more juice than the parsley or the spinach.
00:03:51Oh, my God!
00:03:52Go, go, go, go, go!
00:03:53Don't drop it.
00:03:54Don't drop it.
00:03:55T.T., I need apples.
00:03:56Oh, man.
00:03:57Here we go.
00:03:58I want that juice.
00:03:59The blue team is quick.
00:04:00I'll give them that.
00:04:01They're really fast moving on this.
00:04:06Can we eat this when we're done?
00:04:08Cucumber's going in.
00:04:09All right.
00:04:10Hey, hey.
00:04:11One, one, one.
00:04:12Celery.
00:04:13You're almost there.
00:04:14Come on.
00:04:15Pour it in.
00:04:16What's got the juiciest stuff?
00:04:17Cucumber, cucumber, cucumber.
00:04:18Cucumber, celery.
00:04:19Get it in there.
00:04:20We're almost there.
00:04:21You're done.
00:04:22We're done.
00:04:23Go, go, go.
00:04:24Oh, yeah.
00:04:25Woo!
00:04:26Wait.
00:04:27No.
00:04:28Put it in a glass.
00:04:29Cuc.
00:04:30Cuc.
00:04:31Cuc.
00:04:32Cuc.
00:04:33Cuc.
00:04:34Cuc.
00:04:35Cuc.
00:04:36Cuc.
00:04:37Cuc.
00:04:38Cuc.
00:04:39Cuc.
00:04:40Cuc.
00:04:41Cuc.
00:04:42Cuc.
00:04:43Cuc.
00:04:44Cuc.
00:04:45Cuc.
00:04:46Cuc.
00:04:47Cuc.
00:04:48Cuc.
00:04:49Cuc.
00:04:50Cuc.
00:04:51It's very earthy.
00:04:52Cuc.
00:04:53Oh, I love cucumber.
00:04:55So for our summer role station, Julie and I have to put on a robe.
00:05:00Ah!
00:05:01You're stepping on it!
00:05:02I'm high.
00:05:03I'm high.
00:05:04OK, time.
00:05:05And we could each only use one hand.
00:05:07So Julie's got her right, and I will be the left.
00:05:10Here's the recipe.
00:05:11Got it.
00:05:12OK, four live shrimp peels.
00:05:13We have to work together as a team
00:05:15to try to make these shrimp spring rolls.
00:05:19It's a lot harder than it looks.
00:05:21Come on, looking good.
00:05:23I'm used to wearing robes.
00:05:25It's usually at the spa.
00:05:26It goes along with the five-star vibe, but not this time.
00:05:30This robe actually is hindering as opposed to helping.
00:05:34So y'all may destroy the relationship
00:05:37I've had with robes all these years.
00:05:39Go, go, go.
00:05:40I mean, honestly, I wouldn't mind sharing a robe
00:05:42with Amara either.
00:05:45Both of them are really hot in this robe.
00:05:47Reed, one teaspoon of soy.
00:05:49Shrimp.
00:05:50Reza and Amara go with a strategy
00:05:52to divide their responsibilities.
00:05:54Um, tell me what you need from this side.
00:05:56I need you to make the slots.
00:05:58Reza's in charge of assembling
00:06:00and Amara, I'm not sure what she's in charge of,
00:06:02but she looks good doing it.
00:06:04Take the plastic off.
00:06:04Take the plastic off.
00:06:06Teamwork makes the dream work.
00:06:08Ah!
00:06:09First thing that we needed to do was to cook that shrimp.
00:06:12Get that in there.
00:06:12Yeah.
00:06:13What's next?
00:06:14What's next?
00:06:15I've made spring rolls with two hands before,
00:06:18which is difficult enough.
00:06:20To do it with just one hand in a fluffy robe,
00:06:23it's a hard challenge.
00:06:25Oh, are you kidding me?
00:06:27Amara, are you helping?
00:06:28I'm trying to do the sauce.
00:06:31I can't get it out.
00:06:33Do you need water?
00:06:34Break it up, baby.
00:06:35Trying to take out the peanut butter from the jar
00:06:37is not really coming out.
00:06:39It's so thick and heavy.
00:06:40Not to mention the fact that I am not
00:06:42a left-handed person at all.
00:06:44Like, the left side of my brain,
00:06:45I don't even think it works.
00:06:47I can't open it.
00:06:48Ask Reza for help.
00:06:50Squeeze it, yeah.
00:06:51Open it.
00:06:52Put it under his armpit.
00:06:53There you go.
00:06:54Yeah, that's teamwork, baby.
00:06:56Teamwork.
00:06:57There we go, there we go.
00:06:59So then we have to get the rice paper,
00:07:01but it cooks so fast.
00:07:03We need three of these.
00:07:04As soon as you put it in that water,
00:07:05it kind of, like, disintegrates.
00:07:07Come on, open, open.
00:07:08Just take that rice paper.
00:07:09It's like a steering wheel.
00:07:10One rotation in the water, that's all you need.
00:07:13Don't fully submerge it.
00:07:15Steering wheel, steering wheel.
00:07:16Dip, dip, dip.
00:07:18Oh!
00:07:19There, there, shoot.
00:07:20Nice touch, Julie.
00:07:21Shrimp is done.
00:07:22Cool it off in ice water.
00:07:23Cool it off in the ice.
00:07:24Cool it off in the ice.
00:07:25In the ice water.
00:07:27There you go.
00:07:28And then we add the noodles.
00:07:30Rip it open.
00:07:31This is sticky.
00:07:32So if this is the wrapper, pop it in and out.
00:07:35Oh, wait, get in and get it out.
00:07:36Stick it out.
00:07:37Don't put the wet noodles into the rice paper.
00:07:39Don't do that.
00:07:40No, dry them off, dry them off.
00:07:41Dry them off so there's not a ton of moisture on there
00:07:43when you try to wrap them.
00:07:44Julie and I are not winning the battle
00:07:47with these noodles.
00:07:49Those noodles are hard to pull apart.
00:07:51I'm trying to get them out.
00:07:52Ah, pull.
00:07:53Pull apart.
00:07:53Pull apart.
00:07:54You're just making three spring rolls, guys.
00:07:57Where's my mint and basil?
00:07:58Right in front of you.
00:07:59Right in front of you.
00:08:00Right in front of you jars.
00:08:01Oh, I'm trying to assemble these summer rolls over here,
00:08:05and they are not trying to cooperate.
00:08:08It looks a little loose.
00:08:09Like a burrito.
00:08:11You come over here and roll it like a burrito with one hand.
00:08:15Did you put the avocado?
00:08:16Not yet.
00:08:17I'm never going to order a spring roll again.
00:08:18I'm about to have a nervous breakdown.
00:08:21The shrimp don't want to stay where they're supposed to.
00:08:23The avocado is very greasy and oily
00:08:26and it's sliding everywhere.
00:08:27My arm is starting to hurt.
00:08:29Let's go, team.
00:08:30Let's go.
00:08:30Go, team, go.
00:08:31Certainly don't taste great, but.
00:08:32Teamwork.
00:08:33That's what I'm talking about.
00:08:35I've got to pull this off.
00:08:36Can you hold it?
00:08:36Here, hold on.
00:08:37Ready?
00:08:37Yeah.
00:08:38Then we've got to try to roll this bad boy.
00:08:42And let me just tell you, it doesn't want to roll.
00:08:44Here, wait, we lost the avocado, we lost the avocado.
00:08:46Wait, wait, wait, it's falling apart.
00:08:47It's falling apart.
00:08:48Roll it up tight.
00:08:49I'm sure Julie's rolled a couple things in her day.
00:08:53I mean, we're not going to say anything.
00:08:54What?
00:08:56I didn't say anything.
00:08:56I didn't do anything.
00:08:58Okey-dokey.
00:08:59Julie is many things.
00:09:00She is not good at summer rolling.
00:09:02Perfect.
00:09:03Look at that one.
00:09:04They're falling apart.
00:09:05We can't roll them.
00:09:06Ah .
00:09:07Time is ticking.
00:09:09The other team, they've finished.
00:09:10I don't know what we're doing over there.
00:09:12Ugh.
00:09:13Done it, let's go do the sauce.
00:09:14Sauce.
00:09:15We didn't even make the sauce.
00:09:16That's a lie, that's a lie.
00:09:17No, that's perfect.
00:09:18Perfect.
00:09:19Soy sauce, mirrored, sriracha, peanut butter, whisk it.
00:09:21Ah!
00:09:22Water, thin it out.
00:09:23Let's go.
00:09:24Our sauce is exploding everywhere.
00:09:27It is having a hard time staying in the bowl.
00:09:30Good Lord.
00:09:31Ah, Julie.
00:09:32Let's go, let's go.
00:09:33Go, go, go, go, go, go, go.
00:09:35The plate is a mess.
00:09:36My God.
00:09:38But we're going for it.
00:09:39Go, go, go, go, go.
00:09:43Let's go, Red.
00:09:45I need a large head of lettuce.
00:09:46Manila and I have to make a chicken lettuce wrap,
00:09:49and the first thing we need to do is dive into the pool
00:09:52and get all the ingredients.
00:09:53Ground chicken.
00:09:54Here's the catch.
00:09:54There are some ingredients that are in there
00:09:56we're not supposed to use, like poppy seeds.
00:10:01It's very important that we don't use the poppy seeds.
00:10:05All right, let's go.
00:10:06Is there any kosher salt in there for taste?
00:10:08There's 1,000 ingredients.
00:10:10Woo, I need shallots.
00:10:11Go.
00:10:12Ginger, ginger, juice of a lime, red pepper,
00:10:15honey, scallions.
00:10:17I'm squinting.
00:10:18I'm trying to read everything in order.
00:10:20I don't know what that is.
00:10:20Is that a garlic?
00:10:21This is so stressful.
00:10:24I've been hit.
00:10:25Medic.
00:10:27Medic.
00:10:32All right, let's find that recipe.
00:10:34Oh, my.
00:10:35Get through those balls.
00:10:35Let's go.
00:10:36Toasted sesame seeds.
00:10:38Get it, bud.
00:10:39You got this.
00:10:40We need to add a shallot.
00:10:42The is a shallot.
00:10:43Shallot?
00:10:44I thought you just mispronounced salad.
00:10:46A shallot?
00:10:47That is, like an onion.
00:10:49Woo-hoo.
00:10:49Stay there.
00:10:50Stay.
00:10:51So obviously, I go into challenge mode,
00:10:53do what I do best and clear some space.
00:10:55Oh, nice, nice, nice.
00:10:56I got to tell you, CT was born for this.
00:10:58Get them.
00:10:59Get them.
00:11:00I see CT going ham in that pool.
00:11:03Get it, CT.
00:11:05Head up, head up.
00:11:06God, my team is aggressive.
00:11:09Oh, right off the dome.
00:11:11What did he do wrong?
00:11:12Can we afford Ryan Lochte to lose any more brain cells
00:11:15in this competition?
00:11:16He almost was bested by the plastic wrap.
00:11:18Now the beach ball.
00:11:19What is wrong with this thing?
00:11:21It won't come out.
00:11:22It hurts.
00:11:23It hurts.
00:11:24Like.
00:11:28Fish sauce.
00:11:29Manila.
00:11:30Yes.
00:11:30Leave the chicken.
00:11:31Start on something else.
00:11:32Let it cook.
00:11:33I've never made Thai food, but I've eaten Thai food.
00:11:36So this is just like eating Thai food, but in reverse.
00:11:44OK, a minute to leave for this to cook.
00:11:47While I'm cooking the chicken, CT starts chopping the vegetables,
00:11:50because he's a master chopper.
00:11:55They're very intense over there.
00:11:56We chop it.
00:11:56We chop it.
00:11:57Where's the lime?
00:11:58Where's the lime?
00:11:59Where's the lime?
00:11:59You know what?
00:11:59The dude.
00:12:00Yeah, you go.
00:12:01Now go.
00:12:01You saw that?
00:12:02That was technique.
00:12:03I saw the technique.
00:12:04You saw the technique?
00:12:04I respect the technique.
00:12:07What do we need the cashews for?
00:12:08The cashews go right in the meat.
00:12:10Just smash it with the back of the knife.
00:12:12Just go.
00:12:13There you go.
00:12:13There you go.
00:12:14That's a good move.
00:12:15I like that.
00:12:15I like that.
00:12:16That's a good one.
00:12:16Lettuce.
00:12:17Give me the good lettuce.
00:12:18The inside one.
00:12:19You put that on the plate, so once the chicken's ready to go,
00:12:21y'all can go.
00:12:22Taste.
00:12:23Is it too salty?
00:12:24Is it too sweet?
00:12:25Does it need spice?
00:12:26It's a little too salty.
00:12:27They put too much of soy in there.
00:12:29What should we add?
00:12:29Kind of sweet, right?
00:12:30Yeah.
00:12:31Is the chicken almost ready?
00:12:32No.
00:12:33It's not cooking fast enough.
00:12:35Let's go.
00:12:35Let's go.
00:12:36Can we load him up?
00:12:37You guys are good.
00:12:38Let's go.
00:12:39Using a metal spoon, not that big-ass spoon.
00:12:42Get it in there.
00:12:43Torn basil leaves, sriracha, lime wedge.
00:12:46A little spritz of the good stuff.
00:12:47We're epic sesames.
00:12:48Should we put that on top?
00:12:49I think we're good.
00:12:50Let's go.
00:12:51Let's go.
00:12:52Let's go.
00:12:53Let's go.
00:12:54Make it nice.
00:12:55Make it real nice.
00:12:56Nice, nice.
00:12:57Yeah.
00:12:58Take it up.
00:12:59Yeah, yeah, yeah, yeah.
00:13:00Oh, my God.
00:13:01We're behind.
00:13:02OK, OK.
00:13:03I think it's done.
00:13:04Slate, let's go.
00:13:05Don't put too much.
00:13:07But I'm hungry.
00:13:08Go, Team Red.
00:13:09Go, Team Red.
00:13:10Red, Red, Red.
00:13:11You can do it.
00:13:12Yeah, yeah, yeah.
00:13:13You do it, Red.
00:13:14Do it, Red.
00:13:15All right, we go.
00:13:16Take it, take it, take it, take it.
00:13:17Twirl, baby.
00:13:18Twirl.
00:13:19Woo!
00:13:20Let's go!
00:13:28Oh, my God.
00:13:29All right, we got the tuna poke up.
00:13:31For the final station, me and Ryan have to rip all the coconuts off of a tree that had the
00:13:35snaps on that tuna tower recipe.
00:13:37Oh, my God.
00:13:38Blow it!
00:13:39Smash them open.
00:13:40Hammer time!
00:13:41Oh, they're my two guys right there.
00:13:45Look at them.
00:13:46Put them on the board and recreate another dish.
00:13:49You were born for this, both of yous.
00:13:51WWE.
00:13:52Crack them open.
00:13:53There we go.
00:13:54Uh-oh.
00:13:55One, two, follow the instructions.
00:13:57Use your eyes.
00:13:58Diced tuna into small bite-sized pieces.
00:14:00I start chopping the tuna while Val is doing the sauce.
00:14:03Spicy mayo.
00:14:04Let's go, let's go, let's go.
00:14:06It's too mayo-y.
00:14:07Then add tarracha.
00:14:08I know, the same way I feel.
00:14:11How many people hate mayo?
00:14:13Val hates mayo.
00:14:15Amara hates mayo.
00:14:16I'm working with a bunch of wusses here.
00:14:19Wait, wait, no, no, no.
00:14:20We can't.
00:14:21We can't hold on.
00:14:22Add sushi to the bowl.
00:14:23We have to add rice vinegar.
00:14:24I love working with CT because I'm just like, like a wave, like, going with the flow.
00:14:30And he's like, whoa, whoa, whoa.
00:14:33We're ying and yang.
00:14:34Sesame oil in there?
00:14:35I did not.
00:14:36Did you?
00:14:37No.
00:14:38Careful with the avocado.
00:14:39Careful with the avocado.
00:14:40I'm slicing the cucumber.
00:14:42I'm slicing the avocado.
00:14:43I'm toasting the sesame seeds.
00:14:45I'm doing all the work over here.
00:14:47Rice and then the fish on top.
00:14:49So we're making our stack.
00:14:50Yep.
00:14:51And it's posing a greater challenge than I expected.
00:14:54Pat it down.
00:14:55Push it down in there.
00:14:56Push it down in there.
00:14:57Push that rice down.
00:14:58Val is messing with it.
00:14:59He's moving it around.
00:15:00The rice is coming out.
00:15:01Don't listen.
00:15:02Not yet, not yet.
00:15:03Don't listen.
00:15:04Everyone is yelling and screaming, making me more nervous.
00:15:07Push it higher.
00:15:08Push it higher.
00:15:09We will.
00:15:10We will.
00:15:11This is so frustrating.
00:15:12You gotta look right.
00:15:13Hustle, hustle, hustle, hustle.
00:15:17Take the ring off.
00:15:18Take the ring off.
00:15:19Take the ring off.
00:15:20Okay.
00:15:21Take the ring off.
00:15:22That's what I'm talking about.
00:15:23Sesame seeds.
00:15:24Be cool.
00:15:25Finish strong.
00:15:26Be cool.
00:15:27Be cool.
00:15:28Make sure it looks good.
00:15:29You know what?
00:15:30I believe in your aesthetic.
00:15:31All right, red team.
00:15:32Red team finishes early.
00:15:33So why not take a little dip in the pool?
00:15:35Get in the pool, girl.
00:15:36Let's relax.
00:15:37Oh, my God.
00:15:38We're chiller, glue team.
00:15:40They're done.
00:15:41It's a cucumber, right?
00:15:42Yes.
00:15:43No, that's a zucchini.
00:15:44Zucchini.
00:15:45Come on.
00:15:46There you go, Finn.
00:15:47Look at that.
00:15:48This guy's a surgeon.
00:15:49Dr. CT.
00:15:50We got to match the time.
00:15:51How y'all doing over there?
00:15:52What do we decide to do?
00:15:54Mess with the blue team.
00:15:55Get in their heads.
00:15:57Get some juice for y'all.
00:15:58Y'all's gonna be real thirsty after that.
00:16:0040 seconds.
00:16:01Go, go, go, go, go.
00:16:02Gotta get this on the plate.
00:16:03I'm getting really nervous now.
00:16:04The clock is winding down.
00:16:05Ryan is taking his time.
00:16:07Cheers.
00:16:08We should take a trip after this.
00:16:09Come on, Ryan.
00:16:10You can do it.
00:16:11You guys gotta bring this up.
00:16:14Is this how I drizzle?
00:16:15No, these, like, lines.
00:16:16You gotta get into the table.
00:16:17You gotta get into the table, Ryan.
00:16:18Go.
00:16:19Five, four, three, two, one.
00:16:23Hands up.
00:16:24Good job, guys.
00:16:25Good job.
00:16:26All right, let's go taste some poolside platters.
00:16:29Woo!
00:16:30Let's do it.
00:16:31All right.
00:16:32Recruits, we asked you to make us a poolside platter.
00:16:35Let's start with the tuna poke stack here from Ryan and CT on the blue team.
00:16:40And Vel and Reza on the red team.
00:16:42Let's start with the presentation.
00:16:43Sure.
00:16:44The blue team, we can agree that they've nailed the presentation.
00:16:46I don't need you to speak for me.
00:16:47Oh!
00:16:48Get him!
00:16:49Get him!
00:16:50I just didn't want to insult your visual ability to discern from a pile and a stack.
00:16:56The blue team did a very good job stacking the rice height.
00:17:00The tuna here is cut a little bit smaller, which is more appropriate.
00:17:04But the avocados are a little too small and not enough.
00:17:09But the tuna's flavored very nicely.
00:17:11All right.
00:17:12For the red team dish, the tuna and the avocados are just too large.
00:17:16Yeah.
00:17:17Very chunky.
00:17:18I think the flavor's on point.
00:17:19I think it's well seasoned.
00:17:20It comes down to presentation.
00:17:22This tuna poke stack goes to the blue team.
00:17:27One tuna tower, please.
00:17:33Let's try the Thai Chicken Lettuce Cup.
00:17:36Made by C.T. and Julie versus Val and Manila.
00:17:39For the blue team dish, I don't think we have white sesame seeds.
00:17:42We have poppy seeds.
00:17:43Poppy seeds?
00:17:44Oh, Judy.
00:17:46For the red team dish, I definitely see lots of herbs.
00:17:49We got the sesame seeds.
00:17:52They both taste good.
00:17:54But having the appropriate size of the chicken first, the chunks here.
00:17:59I have to give that one to the blue team.
00:18:04Somehow, the blue team also wins the chicken lettuce wraps, even though they use poppy seeds.
00:18:11You had poppy seeds in yours.
00:18:14Don't cry, Val.
00:18:15You'll be okay.
00:18:17Can I get the legal department on the line?
00:18:20Hello?
00:18:21Legal department?
00:18:22Poppy seeds.
00:18:23They're not sesame.
00:18:24Next up, we have the shrimp summer rolls.
00:18:27Bev and Julie versus Amara and Reza.
00:18:30For the red team dish, all of the elements are here.
00:18:33I do think the peanut dipping sauce is a little thick, but delicious spring rolls.
00:18:38Blue dish, the shrimp is nicely cooked.
00:18:42I think where the blue team ran into some trouble was the actual rolling of the spring rolls.
00:18:46It fell out.
00:18:47The red team is definitely wrapped.
00:18:49You are also missing key ingredients, cilantro, mint, and basil.
00:18:53You guys get those in there?
00:18:54Yeah, we have those.
00:18:55I don't know.
00:18:56I will give this one to the red team.
00:18:58Woo!
00:18:59But blue team had two points.
00:19:02Red team had one.
00:19:04That means blue team is the winner.
00:19:06We win the advantage.
00:19:09Damn.
00:19:10Now that you're all warmed up, let's dive deeper into the world of seafood.
00:19:15Oh.
00:19:16For this skill drill cook, Tiffany and I will teach you how to make the perfect crab cakes.
00:19:22Nice.
00:19:23I'm excited about that.
00:19:24Crab cakes.
00:19:25I have a special place in my belly.
00:19:26Heart.
00:19:27Sorry.
00:19:28Damn autocorrect.
00:19:29Blue team, since you won the skill drill challenge, you have earned the meditation station advantage.
00:19:35Which means you will get the luxury of having all your ingredients and equipment waiting at your station.
00:19:41Hey, let's go.
00:19:42All right, blue team, let's get some crab.
00:19:44Red team, let's get to cracking.
00:19:46Let's go.
00:19:47All right, recruits.
00:19:48We are going to make a jumbo lump crab cake with a remoulade sauce and a side salad.
00:19:55How am I supposed to write all of that?
00:19:56Today I'm going to show you how to make my crab cake with a citrus frisee salad and a spicy remoulade.
00:20:04I love crab cakes, so I am very excited.
00:20:07First, we have to get this cooking.
00:20:10Oh!
00:20:11It's moving.
00:20:12Oh, I can see him saying help me.
00:20:17We're just going to put them in there.
00:20:19I don't think I like crab cakes anymore.
00:20:21We get our crab cooking.
00:20:22I didn't even know people actually cooked crab.
00:20:25I just thought you'd go out to eat crab.
00:20:28Twelve minutes.
00:20:29Now, we have to make the mix for the crab cake.
00:20:31Bell pepper.
00:20:32Celery.
00:20:33Shallots.
00:20:34One tablespoon of mayo.
00:20:35Dijon.
00:20:36Whole grain mustard.
00:20:37And I'm going to also do capers.
00:20:39Terrigum.
00:20:40Boom.
00:20:41Done.
00:20:42Now let's start making the base for our crab cakes.
00:20:44Half a cup of mayo.
00:20:45Dijon.
00:20:46Worcestershire sauce.
00:20:47It just gives it an umami quality.
00:20:49What'd you call me?
00:20:50Just got to let it get the Japanese.
00:20:52One egg.
00:20:53Seafood seasoning.
00:20:54Butter crackers.
00:20:55I want these pretty well smashed.
00:20:57C.T.
00:20:58Yeah, I love to smash.
00:20:59Pulse it.
00:21:00Nice breadcrumb consistency.
00:21:02You start incorporating it.
00:21:03Moving on.
00:21:04Let's crack some shells.
00:21:06This should be fun.
00:21:08What's all that stuff that came out?
00:21:10It's like fat.
00:21:14Can I get a minute?
00:21:15I have ice water.
00:21:16You've got to cool it down.
00:21:17It makes it easier to handle.
00:21:18Now we're going to take this guy.
00:21:20This is a male.
00:21:21How do you know it's got like kind of this male part?
00:21:23It's, yeah.
00:21:24Because it's long.
00:21:25Uh-huh.
00:21:26The females are round, right?
00:21:27Yep.
00:21:28On the body.
00:21:29You're going to kind of grab them and twist.
00:21:30You're going to have to put some muscle into it.
00:21:31Our crab is going over to C.T.
00:21:33I know, right?
00:21:34Now you can expose the inside of a knuckle.
00:21:37You're going to pick that good crab meat right out of there.
00:21:40And then separate the claw.
00:21:42Use your mallet.
00:21:43Boom.
00:21:44So you end up with nice large pieces of crab.
00:21:48And then you can kind of slide this out.
00:21:50Look at that piece.
00:21:51There's cartilage in here.
00:21:52Make sure you pick through that.
00:21:54We're not using any of the parts from the main body.
00:21:57Okay.
00:21:58So I have my mixed crab.
00:22:00Mix it in.
00:22:01A little bit of bread crumbs to hold it together.
00:22:03We're going to form patties.
00:22:05And then we're going to put them in the freezer so that the mixture can kind of become a little firmer.
00:22:10Add your crab meat to that.
00:22:12Gently combine it.
00:22:13Make some crab cakes.
00:22:14Going to settle a little bit.
00:22:15We're good to go.
00:22:16This is called a remoulade sauce.
00:22:17So a remoulade sauce is a sauce that you typically would eat with seafood.
00:22:21Three eggs.
00:22:22Creole mustard.
00:22:23Horseradish.
00:22:24Some white wine vinegar.
00:22:25Lemon.
00:22:26Green onion.
00:22:27Some parsley.
00:22:28Garlic.
00:22:29Some Creole seasoning.
00:22:30Paprika.
00:22:31Cayenne.
00:22:32And now two cups of blended oil.
00:22:34Now let's make our remoulade starting with a cup of mayonnaise.
00:22:38Dijon mustard.
00:22:39Some capers.
00:22:40Parsley.
00:22:41And some lemon juice.
00:22:42Hot sauce.
00:22:43Sweet smoked paprika.
00:22:45Some garlic.
00:22:46We made a remoulade.
00:22:47So now, time to cook crab cakes.
00:22:49This is a shallow fry.
00:22:50I want it golden brown.
00:22:52When our crab cakes are frying, we're gonna work on our frisee salad.
00:22:56So we're gonna toast some pine nuts.
00:22:58We're gonna make a real quick dressing.
00:23:00Take an orange.
00:23:01Take off the entire peel.
00:23:02Slicing.
00:23:03Squeeze the orange right in here.
00:23:04Cause we're gonna base the vinaigrette out of that.
00:23:07Teaspoon of stone ground mustard.
00:23:09Some white wine vinegar.
00:23:10Now we're gonna slowly stream in that oil while we whisk.
00:23:13I'm gonna toss our salad with a little bit of that dressing.
00:23:16Let's make a vinaigrette.
00:23:17Half a lemon.
00:23:18Dijon.
00:23:19Garlic.
00:23:20Sugar.
00:23:21Some vinegar.
00:23:22Mix that up.
00:23:23And you're using olive oil, cause it tastes better.
00:23:24I am.
00:23:25Flavor.
00:23:26So now, in the arugula, I wanna do basil.
00:23:29Parsley.
00:23:30Tarragon.
00:23:31Vinaigrette.
00:23:32I'm just gonna plate my remoulade.
00:23:34Crab cake.
00:23:35Prisee salad.
00:23:36Orange segments.
00:23:37The pine nuts.
00:23:38Sauce on the plate.
00:23:39Crab cakes.
00:23:40Salad.
00:23:41That's it.
00:23:42Woohoo!
00:23:43And there you have it.
00:23:44Let's taste, shall we?
00:23:45It's actually really good.
00:23:47I like that you put all the herbs in the salad.
00:23:50It's got a nice little crunch on it.
00:23:52Wow.
00:23:53You guys won the game, so you get the meditation station.
00:23:55That means all your ingredients will be on your stations right before you cook.
00:24:00All right, you have 35 minutes to replicate my crab cake.
00:24:04And your time starts now.
00:24:05Let's go.
00:24:06Woohoo!
00:24:07Let's go.
00:24:08Death is in the air.
00:24:09Woohoo!
00:24:10Sorry, bud.
00:24:11Bye.
00:24:12Sorry, buddy.
00:24:13You need a relaxing spa day.
00:24:15How about a little chip to the jacuzzi?
00:24:17Julie, is your crab in there?
00:24:18No.
00:24:19Well, Jeepers Creepers, what are we waiting for?
00:24:20Set that timer.
00:24:21Get it in a drink, girl.
00:24:22Right now, I've got to kill a crab, and I just want my grandson not to watch this bit.
00:24:27Grab it.
00:24:28Oh, grab it with my hand?
00:24:29Yeah, sure.
00:24:30Why not?
00:24:31You got this far.
00:24:32Go.
00:24:33Nice.
00:24:34There you go.
00:24:35Mayo.
00:24:36Walking up to my station and having all the ingredients is such a relief.
00:24:40All right, Blue.
00:24:41Let's go.
00:24:42Let's get your crab bases done.
00:24:43Two tablespoons of Dijon mustard.
00:24:44What's the sauce?
00:24:45Now it's time to make my crab cake mix.
00:24:47Crackers, crackers, crackers.
00:24:48Now I've got to blend up these crackers.
00:24:50I've got to make my crab cake mix.
00:24:52Crackers.
00:24:53Crackers.
00:24:54Crackers.
00:24:55Now I've got to blend up these crackers in my mini blender.
00:24:59Top back on.
00:25:02Oh my gosh, I hate that little blender.
00:25:05Is this not on?
00:25:06Nothing's turning on.
00:25:08Wait.
00:25:09What?
00:25:10I'm confused.
00:25:11Hey, how come this is the Ryan vs. Food Processor tonight on Food Network Sports?
00:25:17Now I'm freaking out.
00:25:19I need help.
00:25:20What the hell?
00:25:22What the ?
00:25:24It is lined up.
00:25:25If you can get it on, you'll get an advantage.
00:25:27If you get it on before the time I get the high light.
00:25:30Look it.
00:25:31Your advantage is good job, kid.
00:25:33Let's get our veggies cut.
00:25:35Oh my God.
00:25:36Is she going to watch?
00:25:37We're already five minutes in.
00:25:39Oh my gosh.
00:25:40I can't see you cutting over there.
00:25:41You got a lot of balls.
00:25:42Watch this.
00:25:43No, no.
00:25:44You watch it.
00:25:45I can't see what Amara doing over there.
00:25:46Just watch you over there.
00:25:47Chop your onions.
00:25:48Chop your peppers.
00:25:49Chop your this.
00:25:50Chop, chop, chop.
00:25:51Chop everything you can find.
00:25:52Whatever.
00:25:53I got to work on my cutting skills for sure.
00:25:5425 minutes.
00:25:55Crabs should be coming out.
00:25:56Get them in the ice bath.
00:25:57Oh, look how orange she is.
00:25:58She's beautiful.
00:25:59Thank you, Chef.
00:26:00Let's get to those crabs.
00:26:01Come on, guys.
00:26:02Guys, I'm sorry.
00:26:03I'm sorry.
00:26:04Do crabs have souls?
00:26:05Just screw the body.
00:26:06Just grab the claws off it.
00:26:07Beverly, you have to separate the face from the food.
00:26:10Still very, very hot.
00:26:11Oh, I thought she could get it.
00:26:12Oh, no.
00:26:13Oh, no.
00:26:14Oh, no.
00:26:15Oh, no.
00:26:16Oh, no.
00:26:17Oh, no.
00:26:18Oh, no.
00:26:19Oh, no.
00:26:20Oh, no.
00:26:21Oh, no.
00:26:22Oh, no.
00:26:23Oh, no.
00:26:24Oh, no.
00:26:25Oh, no.
00:26:26Oh, no.
00:26:27Oh, no.
00:26:28Oh, no.
00:26:29Oh, no.
00:26:30I thought she grabbed me.
00:26:32No shells.
00:26:33No shells.
00:26:34It's like finding a needle in a haystack.
00:26:36Taking these little shells out of my crap while it's steaming hot.
00:26:40Ah.
00:26:41Sweet.
00:26:42Sweet.
00:26:47Nice job.
00:26:48Look at that.
00:26:49Make sure there's no shell in there.
00:26:51My uncle's my dentist, but he's like 84 now.
00:26:53So, you know.
00:26:54Oh, my God.
00:26:55The shells.
00:26:56Can I say that out loud?
00:26:58No.
00:26:59We're doing great over here.
00:27:00I just hope I don't get any shell on my crab cake.
00:27:04How's it feel?
00:27:05It might be a little moist.
00:27:07Okay.
00:27:08Add some more brick room.
00:27:09You taste it, though?
00:27:10Salt and pepper?
00:27:13Diet pepper here.
00:27:14Start forming your patties.
00:27:15I want them crab cakes frying, like, now.
00:27:17I feel like I'm on pace.
00:27:18I got plenty of time.
00:27:19Just waiting for this frying pan to heat up.
00:27:21I remember using the ring, the biscuit cutter, whatever it's called, on the tuna tower.
00:27:27It may make it easier for me to make some really good-looking crab cakes.
00:27:30I like what you're doing there, CT.
00:27:32I'm seeing the little extra flair.
00:27:34Not too big, because then it won't cook.
00:27:36It's a little big.
00:27:37Because it needs to fry all the way, right?
00:27:38Yeah, exactly.
00:27:39I've got Chef Tiffany behind me, and I can feel her stare burning into the back of my wig.
00:27:47Let's go!
00:27:48Move on!
00:27:49You can use your hands.
00:27:50Can I salt this?
00:27:51No, you not salt the oil.
00:27:52Fifteen minutes, recruits!
00:27:54If you're gonna make time, you have to cook crab cakes right now.
00:27:59Y'all better get that remoulade sauce ready.
00:28:09Whoop!
00:28:10No, no, you tap it.
00:28:11Tap it?
00:28:12There you go.
00:28:13Shhh.
00:28:14Who doesn't love garlic?
00:28:16Val, I need you to catch up.
00:28:17Let's get that sauce blended.
00:28:19I don't want to let Chef Tiffany down.
00:28:21Take the lid off, Val.
00:28:22Take the lid off.
00:28:24And just pour it in a blender when you're blending.
00:28:26No, blend.
00:28:27You need to blend first.
00:28:29Blend first.
00:28:30Now pour while you're blending.
00:28:32There's a whole engineering fiasco that's happening, trying to understand this frickin' mixer.
00:28:38Take that little bitty off the top and pour at the same time.
00:28:42Great.
00:28:43Probably time for a flip.
00:28:44Boop!
00:28:45Yes!
00:28:46They're beautiful.
00:28:47Oh, she's gorgeous.
00:28:48That is gorgeous.
00:28:49Oh!
00:28:51They're beautiful.
00:28:54Oh, my God.
00:28:55Oh.
00:28:56They don't make them like that no more.
00:28:57Oh, my God.
00:28:58Might be a little too golden, but I got an extra spare.
00:29:01We'll see.
00:29:02Five minutes.
00:29:03Ah, crap.
00:29:04What do we do next?
00:29:05Start the salad?
00:29:06Here we go.
00:29:07Toasted not burnt pine nuts.
00:29:10I totally burned my pine nuts.
00:29:13How are we looking, Beverly?
00:29:14Looking a little burnt, right?
00:29:15I am.
00:29:16You got time to refire.
00:29:17They're expensive.
00:29:18All right, I'm trying to save the budget here.
00:29:20Beth, get another one going.
00:29:25Pine nuts go from perfect to crap in about 20 seconds.
00:29:28Maybe third time's the charm?
00:29:30She literally blew through about $78 of pine nuts.
00:29:35Pine nuts are expensive, apparently.
00:29:37Who knew?
00:29:38Two minutes!
00:29:39Oh, shhh.
00:29:40My pine nuts.
00:29:41They're completely burnt.
00:29:43Can I use...
00:29:44Can anyone have extra nuts?
00:29:45You have extra in the cup?
00:29:47Yeah.
00:29:49CT had extra nuts.
00:29:52He let me have some.
00:29:54Damn!
00:29:55One minute left.
00:29:56Let's go.
00:29:57Let's get everything on the plate.
00:29:58Don't mess with my emotions today.
00:29:59I'm not in the mood.
00:30:00All right, let's do this.
00:30:01Plate time.
00:30:02Do I have my trio of herbs in my salad?
00:30:04Basil, tarragon, and parsley.
00:30:07Make sure you taste your vinaigrettes.
00:30:09Amara, where you at?
00:30:10That's a good question.
00:30:11Get your crab cake on the plate.
00:30:12Rimoulade sauce, crab cake.
00:30:14Throw a little lemon and olive oil in your vinaigrette.
00:30:16Let's go.
00:30:17I hate pine nuts.
00:30:18Give me good golden brown crab cake.
00:30:20All right, Ryan, come on.
00:30:22Ten.
00:30:23Amara, get it on the plate.
00:30:24Seven, six, five, four, three, two, one.
00:30:30Get it on there.
00:30:32You get it all on there, Ryan?
00:30:35Woo!
00:30:36That's a yes.
00:30:37That's a yes.
00:30:38Jeez.
00:30:40Crab cake, it ain't easy.
00:30:41All right, let's go take some crab cake.
00:30:43Sounds good, governor.
00:30:46Beverly, you're up first.
00:30:51The remoulade, I like how bright it is and robust it is,
00:30:54but I'm just getting so much raw garlic in there.
00:30:56I don't know if I just got a big chunk or something.
00:30:58Oh, the garlic.
00:31:00But your crab cake is fantastic.
00:31:02You pulled it out.
00:31:03It's very good.
00:31:05Julie.
00:31:09Very good crab cake.
00:31:10Your remoulade is really acidic.
00:31:12I went back and put more lemon into it.
00:31:13All right, yeah.
00:31:14And I thought that's what I did.
00:31:15But your crab cake's excellent.
00:31:16All right, good job.
00:31:18CT, my man, let's do it.
00:31:20I love the ring mold.
00:31:21I think that was a very smart way to control the shape of it.
00:31:24Could have used a little more pine nuts on here, I think.
00:31:26And the only thing I could dig on that crab cake
00:31:28is it's been a little too much time in the pan there.
00:31:30Yeah.
00:31:31The sauce is like just a punch of flavor.
00:31:33Great job.
00:31:34You can better.
00:31:35Ryan.
00:31:36Make a splash, Ryan.
00:31:40Whose pine nuts do these belong to?
00:31:43What?
00:31:44These pine nuts taste identical to CT's pine nuts.
00:31:46They were?
00:31:47You thieving .
00:31:48No.
00:31:49Do you have a sickness?
00:31:50Ryan, get them both on there.
00:31:51No.
00:31:52He stole my chicken, chef.
00:31:54What's wrong with you?
00:31:56I'm not letting him get away with this.
00:31:57You didn't get a chance to toast your own pine nuts.
00:31:59No.
00:32:00And you didn't dress the salad.
00:32:01Yes, I didn't dress it.
00:32:02You literally ran out of time.
00:32:03I ran out of time, yeah.
00:32:04That's a shame.
00:32:05This is the best crab cake and remoulade I've had.
00:32:06Boom.
00:32:07I feel fantastic.
00:32:10Use your own food from here on out.
00:32:12All right, you got it.
00:32:13I'm going to cook my own food.
00:32:15Manila, come on up.
00:32:17Work, work.
00:32:18There is hundreds of thousands of pounds of fresh crab meat.
00:32:23I can charge so much for these at a restaurant.
00:32:31Chef Tiffany's not saying a word.
00:32:33What's she thinking?
00:32:37Is she thinking it's terrible?
00:32:39I'm waiting in anticipation.
00:32:44Come on, girl.
00:32:45Tell me how it is.
00:32:46I can't wait any longer.
00:32:50Just say something.
00:32:54Manila.
00:32:55Yes.
00:32:56You have created the most beautiful crust on this crab cake.
00:33:02Oh, she loves it.
00:33:03Oh, my God.
00:33:04It's so good.
00:33:05The color, the crispiness, that's what you want.
00:33:10Your shallots, though, got a little bit larger in some pieces.
00:33:13And perhaps a little more salt and pepper.
00:33:16But good job.
00:33:17I'm glad you like it.
00:33:19Reza, the salad itself is a bit too much on top.
00:33:24The crab is the money shot.
00:33:26Ooh, girl, you dirty.
00:33:27So when we have a money shot, we make sure we can still see that.
00:33:32Your crab cake is flavorful.
00:33:34And quite frankly, I love the cuts that you did here.
00:33:37Appreciate it, chef.
00:33:39Now.
00:33:45Crab cake itself tastes good.
00:33:47You don't have enough veggie inside of the crab cake.
00:33:50Just a little more red bell pepper would have been nice.
00:33:52Your real issue is that you just don't have enough sauce on the plate.
00:33:55You took all that time to make that sauce.
00:33:57Yeah.
00:33:58And then you didn't give it to me.
00:33:59Lesson learned.
00:34:00Amara.
00:34:01I can't wait for you to try this.
00:34:03Should I be scared?
00:34:05No, no, no.
00:34:06Don't be scared.
00:34:07So what happened was that I was trying to use my garnish to kind of disappear my crab cake.
00:34:14That you did.
00:34:16Is that a shell?
00:34:19No.
00:34:22Yes, it is.
00:34:23If you don't like it, girl just puts it aside.
00:34:26There are some inconsistencies with the cuts, but you did make a crab cake.
00:34:31It has lots of flavor.
00:34:32If I was given this on first day, I would have been like, who is this lady?
00:34:37She can cook.
00:34:38What?
00:34:39Hey.
00:34:40Hey.
00:34:41I must say, Red Team, you guys did a really good job.
00:34:44But there was one who clawed out the rest of the competition.
00:34:48Manila!
00:34:49Woo!
00:34:50I won?
00:34:51Ah!
00:34:52Woo!
00:34:53I feel like Chef Anne Burrell.
00:34:57Maybe Chef Anne Burrell's drag queen sister, Chef Man Burrell.
00:35:01The recruit with the best crab cake is CT.
00:35:06Woo!
00:35:07Let's go, baby!
00:35:09That means you've earned yourself an advantage for the main dish cook.
00:35:13You will receive the filet mate advantage.
00:35:16Which means I can give you two minutes of hands-on help to filet your fish.
00:35:21Oh, yeah.
00:35:22Filet a fish?
00:35:23Uh-huh.
00:35:24Time to keep calm and curry on for our next main dish challenge.
00:35:28All right, recruits.
00:35:29Today I'm showing you how to make my red seafood curry with seared branzino and jasmine rice.
00:35:36Oh.
00:35:37Let's go.
00:35:38Today we are going to be making snapper with a yellow curry and jasmine rice.
00:35:43Wow.
00:35:44Love it.
00:35:45First, we are going to filet this fish.
00:35:46We have a whole branzino here.
00:35:49I am so intimidated.
00:35:51I mean, its eyes are staring at me.
00:35:53I feel like this fish is judging me.
00:35:59Using your boning knife, make one smooth incision right by the head.
00:36:04Next, making sweeping cuts.
00:36:06Following the entire spine.
00:36:08Letting the fish guide me all along there.
00:36:10Wow.
00:36:11You just go for it, don't you?
00:36:13Now you have this beautiful filet.
00:36:15Red snapper!
00:36:16Red team, red snapper.
00:36:18Oh, I see the vision.
00:36:19Cut all the way through and stay on top of that bone.
00:36:22Like the spine?
00:36:23It is the spine.
00:36:24That's correct.
00:36:25You turn your knife and then you're going to just cut through the skin.
00:36:28I'm going to tear it up today.
00:36:30Now we got to take our tweezers here.
00:36:32Make sure you get the bones out.
00:36:33Bones.
00:36:34Just pull all the pin bones.
00:36:35Like a little stubble.
00:36:36Yep.
00:36:37How many of these are there?
00:36:38You have to feel.
00:36:39Usually like seven.
00:36:40Okay.
00:36:41Luckily, I've got lots of experience with plucking thick, angry, Persian hairs out of my brow.
00:36:47So I'm thinking that's going to help me in this competition.
00:36:50So when you're eating fish and there's a fish bone, that's because they've missed that?
00:36:53That's correct.
00:36:54Oh, I'm about to start talking mac.
00:36:55Excuse me.
00:36:56Excuse me.
00:36:57Y'all know how to clean this fish.
00:36:59Next, we make our curry.
00:37:01Some vegetable oil, diced red pepper.
00:37:04Next, ginger.
00:37:05Use the zester for this.
00:37:06Thai chili paste.
00:37:07About two spoonfuls.
00:37:08I'm blooming it in that fat.
00:37:10One garlic clove right in there.
00:37:12A cup of chicken stock, scraping all the bottom stuff up.
00:37:15The can of coconut milk and then the can of crushed tomatoes.
00:37:18A pinch of brown sugar.
00:37:19Some fish sauce.
00:37:20Now we're going to simmer this baby.
00:37:21Yellow curry paste.
00:37:22The mildest of curry.
00:37:24It's going to have a little heat, but it's not going to be really spicy.
00:37:27That's why I'm going to add chilies later.
00:37:29Table spoon of turmeric.
00:37:30My lime leaves.
00:37:31Lemongrass.
00:37:32Some sugar.
00:37:33Thai chilies.
00:37:34It's all about balance of flavors.
00:37:35I'm going to add in the rest of the coconut milk.
00:37:37Shrimp stock.
00:37:38Green beans.
00:37:39Fish sauce.
00:37:40Let it cook a little bit.
00:37:41I'm going to cook some prawns directly in here.
00:37:43Do we have to chop the heads off and clean those suckers too?
00:37:46I'm going to put them in whole.
00:37:47Ah, yummy.
00:37:48Is that okay?
00:37:49I think it's going to look cool and I like kind of tearing it open and getting up in there.
00:37:52Good night.
00:37:53Make sure they're all submerged.
00:37:54Say four minutes in here.
00:37:55Let's check out our shrimps.
00:37:57Oh, wow.
00:37:58You see that kind of opaqueness in the middle?
00:38:01It's not like fleshy and white.
00:38:02That's how you know it's just about done.
00:38:04I did not know that.
00:38:05We're going to use mussels.
00:38:07I like my men with mussels.
00:38:08I walked into that one.
00:38:09Sure did.
00:38:10The mussels are a bivalve.
00:38:12At this moment it is living.
00:38:14So we have our mussels going in.
00:38:16The broth.
00:38:17I'm going to add also my basil.
00:38:19Shrimp.
00:38:20Get the track out.
00:38:21Take the side of your knife and grab it.
00:38:23That's the poop trail?
00:38:24Yes.
00:38:25It is.
00:38:26Mmm.
00:38:27My green beans mussels cook in about two minutes total.
00:38:30When they are done, they will open up completely.
00:38:32We are going to start our rice.
00:38:33One cup right into the sauce pot here.
00:38:36One and three quarter cups of water.
00:38:39The minute it goes to a boil, we're going to bring it low and cover.
00:38:42I'm going to take this towel.
00:38:43Just do this.
00:38:44Covers it.
00:38:45Collect some moisture.
00:38:46Makes for a nice dry fluffy rice, okay?
00:38:48See what I've done?
00:38:49Okay.
00:38:50Let's cook fish.
00:38:51Skin side down in the pan.
00:38:53And I'm just pressing it.
00:38:54Chef, are you doing that so it won't curl?
00:38:56Correct.
00:38:57Make sure that the skin is nice and flat and getting crispy.
00:38:59Push it down a little bit and that skin is going to do magical things right now and get crispy.
00:39:04A little sizzle.
00:39:05It's not that sizzle.
00:39:06A little sizzle in there.
00:39:07Look at that.
00:39:08A caramelization.
00:39:09It's crispy to the touch.
00:39:10We're done.
00:39:11Let's play.
00:39:12So I'm going to go fish first.
00:39:13Right there in the center.
00:39:14Put my mussels around.
00:39:15Then I'll add my little shrimp, my green beans, my sauce.
00:39:19Pour on one side.
00:39:20I do not want to cover my fish.
00:39:23Ring mold for the rice.
00:39:24Then add my shrimp.
00:39:25Ladle the sauce around the rim.
00:39:27I'm going to remove it.
00:39:28Fish.
00:39:29Skin side up always.
00:39:30Garnish with your mint and some Thai basil.
00:39:32Lodge of lime.
00:39:33And that's that.
00:39:34Just clean your plate for me.
00:39:35Not with the filthy towel that you've been wiping your brow with.
00:39:38I feel attacked.
00:39:39T.T.
00:39:40I did not say your name, but you said it, which gave it away.
00:39:43So I'm going to plate my rice in my bowl.
00:39:45Just enough.
00:39:46Cilantro.
00:39:47This is your plate right here.
00:39:49So we're going to taste.
00:39:50Mmm.
00:39:51That's good.
00:39:52I didn't think I liked curry.
00:39:53This is my favorite so far.
00:39:54Oh my God.
00:39:55Go on.
00:39:56All right.
00:39:57Recruits, you have 60 minutes to replicate my curry.
00:39:59But you'll be able to put your own spin on your seafood and vegetables.
00:40:04Now C.T.
00:40:05And Manila, since you won the skill drill challenge.
00:40:07You won the filet mate advantage.
00:40:09Which means I will give you two minutes to help filet your fish.
00:40:13I'm going to eat it.
00:40:14Yeah, I'm going to call in that lifeline right away.
00:40:16Your time starts.
00:40:17Now.
00:40:18Let's go.
00:40:19Um.
00:40:20How are you supposed to get the fish?
00:40:23I want to touch it.
00:40:24I caught a fish.
00:40:25I caught a fish.
00:40:26What are you doing, Val?
00:40:27I'm touching that one down.
00:40:28Come on.
00:40:29Go get that fish and let's go.
00:40:31Let's go.
00:40:32Let's get that rice going.
00:40:33Let's get those fishes a-fileting.
00:40:35Okay, homie.
00:40:36Is it that way or is it that way?
00:40:38This is not my first time dealing with worst cooks in America, recruits, and a whole fish.
00:40:43Oh, whoa.
00:40:44I think I pulled an eye.
00:40:47Oh, boy.
00:40:48It's always a mixed bag.
00:40:50People just really hack this thing up.
00:40:52There is a lot of chunky filets about to come out.
00:40:55Oh, my God.
00:40:57Just oddly shaped.
00:40:59Get it out of here.
00:41:00Mangled, torn up.
00:41:01Don't pull it.
00:41:02Don't pull it.
00:41:03You're going to tear the meat.
00:41:04Don't underestimate their inability to break down a whole fish.
00:41:07Blythe.
00:41:08What am I doing wrong?
00:41:09The thing that is scaring me the most is that bronzy now.
00:41:13This is a big-ass fish.
00:41:15I feel like this fish and I are about the same size.
00:41:18Oh, this is not a good cut.
00:41:22This is not as easy as Chef Jeff made it look.
00:41:25Oh, you fish.
00:41:26If I can't get this fish filleted, they will send me home.
00:41:31I hate fish.
00:41:32Pull it together, Bev.
00:41:34This is going to be the death of me.
00:41:41This is going to be the death of me.
00:41:43Let's see.
00:41:44Well, you got another side, don't you?
00:41:45I forgot to cut along the spine of the fish.
00:41:50Ah.
00:41:52We do this cut here.
00:41:54On the top.
00:41:55There are two people with an advantage that they can use at any minute.
00:41:59Oh, thank you for reminding me.
00:42:01Do your thing, honey.
00:42:02Look how easy this is when you have an advantage.
00:42:05It's so much easier with an advantage.
00:42:08I have to do my own riff on this, so I pick sugar snap peas.
00:42:13You're blanching your peas, right?
00:42:15Of course.
00:42:16Ice water to shock.
00:42:17Shock me, shock me, shock me.
00:42:19And I'm going to get the lobster.
00:42:24I think I'm going to cook both of them lobsters because, honey, I'm going to bring some of this extra home.
00:42:28She's expensive.
00:42:29So I'll cut it similarly sized to the shrimp.
00:42:31I would make it a little bit thicker.
00:42:32But that looks so bougie, and I love it.
00:42:34Go in.
00:42:35Come on.
00:42:37Give me the meat.
00:42:38She's like, give me the most expensive thing in the refrigerator.
00:42:41And I'll take not just one, but two of them.
00:42:44I mean, there's an extra piece of lobster there.
00:42:45No one else is using it.
00:42:46Why not?
00:42:49So, the Bronzino.
00:42:52Try to be gentle, but that's something that's really hard for me to do.
00:42:58It's not my best work.
00:43:01I'm going to need you to de-bone for me, Chef.
00:43:03I'm coming.
00:43:04How is his fillet job?
00:43:05His fillet job is a job.
00:43:07Probably would have been smarter to have him fillet the fish.
00:43:10But it's good.
00:43:11It's salvageable.
00:43:12It's a sorry-looking fillet.
00:43:14We got spinach, mushroom, some yellow carrots, some peas.
00:43:19Make sure those peas don't go in too early, right?
00:43:21Copy that.
00:43:22They take two minutes.
00:43:2330 minutes, recruits.
00:43:26What?
00:43:27First fillet comes off pretty easily.
00:43:30I'm very impressed with myself.
00:43:32Okay, what are you thinking?
00:43:33I'm using clams.
00:43:35Okay, what else?
00:43:36I want Chef Tiffany to be impressed with my dish.
00:43:40What's your vegetable?
00:43:42My hand is hovering over the veggies, and I'm just looking for facial expressions.
00:43:47Bell pepper and broccoli.
00:43:49That sounds fine.
00:43:51My shrimp is struggling.
00:43:53I thought it would come off so much easier.
00:43:55Let's go.
00:43:56Don't fuss over them shells.
00:43:57Keep it moving.
00:43:58Oh, crap.
00:43:59The booty line.
00:44:00The booty line.
00:44:01That's the name of a strip club I know about.
00:44:04That's right.
00:44:05Wow.
00:44:06Get the booty line out.
00:44:07Get your dollars out.
00:44:08Yee-hee.
00:44:09I've been there.
00:44:10Yes, I know what the booty line is.
00:44:12I have been single in my life.
00:44:14I've been to the booty line.
00:44:15One of my favorite gentlemen's clubs, right?
00:44:21Cut to the top.
00:44:22Cut to the...
00:44:23Cut on the side and slide it around.
00:44:24This dish, I will be using red peppers.
00:44:27This is a vegetable, right?
00:44:29That's an eggplant.
00:44:30Eggplant and scallops.
00:44:32And scallops.
00:44:33So now I have to get my curry going, and I need to get my coconut milk.
00:44:36Oh, no.
00:44:37What is going on?
00:44:38But I'm having a really difficult time opening this can.
00:44:45This can opener is not doing its job.
00:44:47Mayda, what is happening?
00:44:48Damn, I feel like everything is coming against me.
00:44:50This is a conspiracy.
00:44:52Yeah.
00:44:55For my seafood curry, I'm going to add bok choy and scallops.
00:45:00All you're going to do is cut it in half and blanch it just the same like we did our green beans.
00:45:04Cook.
00:45:05I've never cooked scallops, but I have eaten scallops before, and they always taste delicious.
00:45:10Scallops need to be dried off.
00:45:12Go ahead and get it seasoned.
00:45:13Make sure my pan is nice and hot.
00:45:16Peppers for the curry.
00:45:18What else are you putting in there, Ryan?
00:45:20Carrots, shrimp, and mussels.
00:45:22Did you check all those?
00:45:23Yeah.
00:45:24How do you check these?
00:45:25If they're closed, they're good to go.
00:45:26Ha-ha.
00:45:27Here we go.
00:45:28If they're open and you tap them and they don't close, that means they're dead.
00:45:31Look at me learning how to do these mussels.
00:45:33This is sick.
00:45:34Ha-ha.
00:45:35I mean, you don't have to beat it up, Ryan.
00:45:36What?
00:45:37Don't punch it.
00:45:38Just tap it.
00:45:39The poor guy's already going to.
00:45:40I've got to make sure he's up.
00:45:41Come on.
00:45:42For my added vegetable, I decided to go with something that I know that I like, and that
00:45:47was chickpeas.
00:45:48Do you think the chickpeas need to go in sooner than later?
00:45:52I would go in when you put in all your liquid, bring it up to a simmer, yep.
00:45:54I'm using prawns, and then I'm adding mussels, because I just think mussels look great in
00:46:00a dish when they open up.
00:46:02Why is this not bubbling?
00:46:03Less than 20 minutes.
00:46:04Ha-ha.
00:46:05So for my curry, I really want it to have a nice representation of multiple colors.
00:46:17So I want to go with my green beans, yellow squash, orange bell pepper, and some onions.
00:46:23It's not too early, right?
00:46:24Green beans take some time.
00:46:25For my seafood, I am going to do something scary and try to make something that not only
00:46:30have I never made, but I've never even eaten.
00:46:35Mussels and scallops.
00:46:37So this could go very, very wrong.
00:46:40So for my garnish, I've got to get my mint leaves and my Thai basil, and for a little
00:46:45bit of color, I am going to put a Thai chili.
00:46:49Just slice it as thin as you can on the bias cut, okay?
00:46:52On the bias cut.
00:46:53Okay?
00:46:54Like, let's say you're...
00:46:55Is it okay with the seeds?
00:46:56Yeah, yeah, it's fine.
00:46:57Okay.
00:46:58Grab a new one.
00:46:59Don't use that.
00:47:00No, I won't.
00:47:01But I want thin.
00:47:02It smells really, really good.
00:47:03I got to make my own spin on this dish today.
00:47:04So I picked scallops and mussels, because I like both.
00:47:07I want to have them sit on different levels of the dish.
00:47:10In my head, I think it's going to be a nice different presentation.
00:47:12Yes!
00:47:13Oh my gosh, it's time to walk.
00:47:14Oh no!
00:47:15Did I hear?
00:47:16Did I hear it's trying to walk?
00:47:18You know, we all came from sea creatures, you know?
00:47:21My fish needs to be golden brown.
00:47:24Don't crowd the pans when you're searing.
00:47:27It looks good to me.
00:47:28There's a party in my pan.
00:47:30I feel like security at a club.
00:47:32We're at full capacity.
00:47:34Normal scallops.
00:47:35Okay, my fish are in the VIP section, so they're good.
00:47:37Bottle service.
00:47:38Whoa!
00:47:39All right, now flip it.
00:47:40But like, but don't store it skin-side down.
00:47:43It'll literally get soft together.
00:47:45It will?
00:47:46You know what that's like.
00:47:47It happens to everybody.
00:47:49Oh yeah, you smell that?
00:47:51Yes.
00:47:52Get a little zing, get a little...
00:47:54Yeah!
00:47:55Wow!
00:47:56Turn her down!
00:47:57Turn it down!
00:47:58Woohoo!
00:47:59Chanto with that fish.
00:48:02I'm trying to check on my fish.
00:48:04It's gonna fall right apart.
00:48:06Every time I touch it, it falls apart.
00:48:08Presentation is a big part of this dish.
00:48:11I'm starting to panic a little bit.
00:48:13The skin's falling off.
00:48:14It's not even crispy.
00:48:15Someone could be going home today and it could be me.
00:48:17It's not looking good for me.
00:48:19Ugh.
00:48:25Best I can do.
00:48:26I'm still wallowing over those fish that I just absolutely destroyed.
00:48:31CT, you cut your scallops?
00:48:33I thought I was grabbing some vegetables to slice up so I could plate.
00:48:36But it ends up being a scallop.
00:48:38Not all of them.
00:48:39Usually you keep them all.
00:48:40It's good.
00:48:41I don't know why I did that.
00:48:46Lemongrass leaves.
00:48:47I already did it.
00:48:48Can you double check your scallops?
00:48:49This is looking good.
00:48:50Aw, Shooky.
00:48:51That looked good now, girl.
00:48:53Oh my gosh.
00:48:54Val, get the fish out of the skillet.
00:48:57Turn it over.
00:48:58You just got crispy skin.
00:48:59Now you're gonna make it soft again.
00:49:01There you go.
00:49:02Two and a half minutes, guys.
00:49:03We should be plating.
00:49:04Got this.
00:49:05We got this, y'all.
00:49:06Come on, Julie.
00:49:07Don't fail yourself now.
00:49:09Make sure my plates are clean.
00:49:11You got the mint, the Thai basil, the lime wedges, the squeeze of lime.
00:49:17Ryan, curry up.
00:49:19I got you.
00:49:20I got you.
00:49:21I didn't get it.
00:49:22Lobster.
00:49:23You gotta justify the price of the meal.
00:49:26Make sure you don't get sauce all over that bowl.
00:49:29It's around the sides.
00:49:30Then clean it up.
00:49:31I'm nervous.
00:49:3220 seconds left.
00:49:34Ow!
00:49:35Oh, no, no, no.
00:49:36Don't you mess it up.
00:49:38Whoa.
00:49:39Five.
00:49:40Five.
00:49:41My heart is racing.
00:49:42I can't take this.
00:49:43Three.
00:49:44Two.
00:49:45One.
00:49:46Hands up.
00:49:47Get done.
00:49:48I'm finished.
00:49:49Jack, please.
00:49:50Let's go get our curry on.
00:49:52Julie, you are up first.
00:49:54For you, Chef Jeff.
00:49:56Tell me how you put your own spin on this curry with your vegetables and your seafood.
00:50:00Well, I decided to flex my muscles on this one and bring out the chickpea in me.
00:50:07Wonderful curry.
00:50:08Wonderful curry.
00:50:09Great spice.
00:50:10Great seasoning.
00:50:11Mussels are tender.
00:50:12Chickpeas are a great idea.
00:50:13I would love to see another vegetable in there.
00:50:15Chickpea kind of being a legume.
00:50:17It's vegetable adjacent.
00:50:18Chickpeas are a vegetable to me.
00:50:20You got a good sear on the fish, but I think it sat in the pan a little too long.
00:50:24At the end there, it did dry out a little bit.
00:50:25Yeah.
00:50:26Great job.
00:50:28Just watch that fish next time.
00:50:29I certainly will.
00:50:30All right, Bev.
00:50:31Come on down.
00:50:32For my dish, I added squash, green beans, the scallops, and the mussels.
00:50:37Your curry is excellent.
00:50:39Mussels are nicely cooked.
00:50:40I do like the green beans, but the squash, I've lost.
00:50:43Like, I can't even find it.
00:50:44It was like it was never there.
00:50:46It was the ghost of squash past.
00:50:49Your fish is a little overcooked, but your scallops are perfectly cooked.
00:50:53Well done, Beverly.
00:50:56Gambarella, let's go.
00:50:57Hey, please.
00:50:58I am not the most confident, I'll be honest with you.
00:51:00All right.
00:51:01All right.
00:51:02Whoa.
00:51:03This guy avant-garde.
00:51:04Avant-garde, that's a good thing, right?
00:51:06Look at this.
00:51:07Maybe not.
00:51:08You know, sometimes I can't tell if he's joking.
00:51:12So I used peas, yellow carrots, mushrooms, and scallops.
00:51:16A little sloppy on the butchering.
00:51:17You kind of get in the weeds with that a little bit.
00:51:19And you never want to cook fish and the scallop in the same pan.
00:51:22Because it's, again, it's scallop needs its own space.
00:51:25Okay.
00:51:26And if you have too much fat in there in the pan, when it's like submerged like that,
00:51:29it doesn't have a chance to really dry out and crisp up that skin.
00:51:32But the flavor on the fish is excellent.
00:51:34Okay.
00:51:35The flavor on the scallop is excellent.
00:51:37So good job, man.
00:51:38Brian, let's do it.
00:51:40I dig carrots and bell peppers, mussels, and shrimp.
00:51:43Visually, this is the best looking fish by far.
00:51:46What?
00:51:47Fish is cooked perfectly.
00:51:49Yee!
00:51:50Yee!
00:51:51Mussels are super tender.
00:51:53What I can ding you on is just the rice is a little undercooked.
00:51:56Undercooked.
00:51:57And the curry itself could have used a little more zinc.
00:52:00More spice.
00:52:01A little more zinc.
00:52:02Otherwise, man, great job on the fish.
00:52:03All right.
00:52:04Amara, you're up first.
00:52:07I use eggplant and scallop.
00:52:09Curry's thick.
00:52:10I think your eggplant definitely absorbs a lot, but flavor of the curry is intense.
00:52:15It's got some spice.
00:52:16I just wish you would have put a little bit more water.
00:52:19Water.
00:52:20I would say be careful with the shrimp.
00:52:21You overcooked your shrimp.
00:52:23Fish.
00:52:24A little uneven in some cooking.
00:52:26Rice is perfect.
00:52:28You can never say you don't know how to make rice again.
00:52:31Ah, the rice.
00:52:33All right, Val.
00:52:34I tried my best.
00:52:36You got a nice brown on the scallop.
00:52:40It just got a little tough for you, so just be careful.
00:52:44Rice turned out amazing.
00:52:45Fish itself, you got really good color.
00:52:48The flavor of the curry is truly the star here.
00:52:51It's just I don't have enough.
00:52:53I wanted to leave you wanting more.
00:52:54Well, that you have done.
00:52:57Reza.
00:52:59The cockles here, which are clams, have really good flavor.
00:53:02They're not too chewy.
00:53:03Broccolini is nice.
00:53:04The rice is cooked very well.
00:53:06You need just a little more salt in the water.
00:53:09Fish, delicious.
00:53:10Not overcooked, but it's like half of the filet touch the grill a little more than the other.
00:53:16So just making sure you kind of hold it and press it there.
00:53:18Press it down.
00:53:19Yes, ma'am.
00:53:20This is very tasty.
00:53:21Thank you, chef.
00:53:22All right, Manila.
00:53:23Yes, honey.
00:53:24Give it to the people.
00:53:25Yes.
00:53:26You better work, fish.
00:53:27Walk it out.
00:53:28Let it be known.
00:53:29I added lobster and snap peas.
00:53:32Sauce is good.
00:53:33Rice needed another dash of water.
00:53:36It's cooked, but it's got a little chew to it.
00:53:40Fish here, perfectly filleted.
00:53:43Oh.
00:53:44No pin bones.
00:53:45None whatsoever.
00:53:47I think the lobster here is beautifully cooked, which is actually a surprise for me because
00:53:52y'all haven't cooked lobster yet and you did that perfectly.
00:53:55Of course.
00:53:56I'm perfect.
00:53:57Ish.
00:54:03We're back at it.
00:54:04Whoa.
00:54:07Did I let the door go?
00:54:08Yeah.
00:54:09Sabotage right there.
00:54:10That's what that is.
00:54:11Does it feel a little intense in here or it's just me?
00:54:13All right, recruits.
00:54:14Some of you served up a storm here at the Worst Lotus.
00:54:18But sadly, two of you are at risk for a one-way ticket home tonight.
00:54:23Economy.
00:54:24Middle C.
00:54:25Before we get to that, let's start with some good news.
00:54:29The recruit on the red team with the best curry is...
00:54:33Reza!
00:54:34Congratulations!
00:54:35I won!
00:54:38I'm really putting the effort in and I'm so proud that it's paying off.
00:54:43Your sauce was great.
00:54:44Your cookery of everything on the plate was really nice.
00:54:47A great job.
00:54:48Thank you, chef.
00:54:49On the blue team, the recruit that made the best curry is...
00:54:54Ryan.
00:54:55Wow, man.
00:54:56What?
00:54:57Me?
00:54:58The shape of your fillets in the sear and how moist it was, was perfect.
00:55:02Hey, chef.
00:55:03Is Ryan becoming a chef?
00:55:05Yeah!
00:55:06Also safe on the blue team is...
00:55:08Beverly.
00:55:09Woo-hoo!
00:55:11And the final recruit safe on the blue team is...
00:55:16Julie.
00:55:17I'm safe?
00:55:18Yes.
00:55:19Oh, okay.
00:55:20CT, unfortunately, you are up for elimination.
00:55:23Please step forward.
00:55:24Also safe on the red team this week is...
00:55:27Manila!
00:55:28Wow!
00:55:30Unfortunately, Amara, that means you are up for elimination.
00:55:35Please step forward.
00:55:36CT, Amara, one of you will be leaving us tonight.
00:55:41That decision will be based on a blind elimination cook-off.
00:55:44Snatch a wig.
00:55:46CT is quite a competitor.
00:55:48I know we both really want to be here, but I'm gonna win.
00:55:51You will have 10 minutes to prepare a seared fillet of fish, along with a tropical sauce or salsa of your choice.
00:55:59I'm gonna redeem myself.
00:56:00I don't know what Amara can do, but I get a second chance to show the chefs that I can cook a piece of fish.
00:56:05Tiffany and I will leave the kitchen while you two cook.
00:56:08Once time is up, we'll come back and judge what you've made, not knowing who made which dish.
00:56:14The recruit who made the least successful dish will be going home.
00:56:17Recruits, y'all ready?
00:56:18Yep.
00:56:19Yeah.
00:56:20Think or swim, because your time starts now!
00:56:23Go, go, go, go, go, go, go, go, go, go, go, go.
00:56:26Ooh, all right.
00:56:27Salt and pepper, take your time.
00:56:29You know how to do this.
00:56:30So my strategy is keep it simple.
00:56:32So my dish is a bronzino filet with pineapple avocado salsa.
00:56:35Get that pan up and get that oil on.
00:56:37I'm just happy I don't have to filet it.
00:56:38All right, all right?
00:56:39So here's what I'm thinking.
00:56:40I'm thinking I need you to think of something with mint.
00:56:42Why mint?
00:56:43First of all, let me be clear.
00:56:45I don't know what the hell I'm doing, okay?
00:56:47What?
00:56:48I know I have to come up with a tropical sauce.
00:56:50So what's more tropical than a mango?
00:56:52Do lime and cilantro.
00:56:53No, she's got a mango.
00:56:54She's already doing the mango.
00:56:55That's tropical enough.
00:56:56So I am doing a Miami sear sea bream with Miami tropical delight sauce.
00:57:01Are you heating your pan?
00:57:03Honey, your fish, your fish.
00:57:04Turn your pan on.
00:57:05There you go.
00:57:06There you go.
00:57:07Oil.
00:57:08I got some.
00:57:09Okay.
00:57:10I made the mistake last time of using too much oil.
00:57:11I destroyed my last filet.
00:57:12So everything to me is about this filet.
00:57:14Get that skin.
00:57:15Get the skin side first.
00:57:16Get the skin.
00:57:17Cilantro, lime.
00:57:18No, that's too much salt, girl.
00:57:19Wait, hold on, hold on, hold on.
00:57:20One thing at a time.
00:57:21Put your fish in the pan.
00:57:22It's not ready yet.
00:57:23It is, it is.
00:57:24I promise you.
00:57:25Skin down, skin down and press down.
00:57:26Ready?
00:57:27Press down.
00:57:28Press down.
00:57:29Press down.
00:57:30Can you guys focus on the sauce?
00:57:31Get a little red onion in there and get a little heat.
00:57:32Red onion?
00:57:33Oh my God, wait.
00:57:34It's too much information.
00:57:35Guys, get it together.
00:57:36Grab one of the peppers.
00:57:37One of them.
00:57:38Oh gosh.
00:57:39Taste it.
00:57:40Spicy.
00:57:41No, that's spicy.
00:57:42That's not a spicy one.
00:57:43At the same time, because I can't hear y'all.
00:57:45Oh my God, bro.
00:57:46Put the onion in there.
00:57:47Six and a half minutes.
00:57:48I'm hungry.
00:57:49Ay, Dios mio, ayúdame.
00:57:50Esto es muy estresante.
00:57:51No sé lo que voy a hacer.
00:57:58You got this, girl.
00:57:59Do I?
00:58:00Yes.
00:58:01Now put a quarter in there.
00:58:02Put that much in there.
00:58:03You can see how the consistency's gonna be.
00:58:07Wait, I'm missing a herb.
00:58:09Cilantro.
00:58:10Cilantro.
00:58:11Cilantro goes with everything.
00:58:12Fine.
00:58:13Keep going, keep going.
00:58:14Don't forget about your sauce.
00:58:15Whoa.
00:58:16Can we get butter?
00:58:17I'm making a tropical sweet salsa.
00:58:19So what's sweeter than pineapple?
00:58:21All right, guys.
00:58:22There you go.
00:58:23Looking awesome.
00:58:24I feel like I have sous chefs.
00:58:26No, no, no.
00:58:27No, no, no.
00:58:28No, no, no, no.
00:58:29Let it sit.
00:58:30The last dish, I try to use the fish spatula to flip the fish,
00:58:32and then they tore it apart.
00:58:33So I'm gonna roll a dice on this one.
00:58:35Or as we should say, roll the fish.
00:58:41Whoa.
00:58:43I don't hate it.
00:58:44Do you need a little sweet in there?
00:58:46I'm tasting the sauce, and it tastes very oniony.
00:58:49So I need to figure out a way to bring it down.
00:58:51Sugar.
00:58:52Brown sugar.
00:58:53Do you taste the heat?
00:58:54No, I don't, but I taste some onions.
00:58:56Put a little more pepper in there if you need some heat.
00:58:58What about sriracha?
00:58:59Yeah, yeah.
00:59:00I added some sriracha sauce, one for color, and two,
00:59:04I love the flavor that it added with the mango.
00:59:07Is it feeling tropical, mama?
00:59:08It's very tropical, but I need some heat.
00:59:10Five minutes.
00:59:11Five minutes.
00:59:12Ay, Dios mio, por Dios.
00:59:13You need some lime.
00:59:14You need some lime.
00:59:15Lime.
00:59:16Lime.
00:59:17Lime in this?
00:59:18No, salsa.
00:59:19That's for your salsa.
00:59:20Save a little bit of the lime to squirt on the fish after.
00:59:23Three minutes.
00:59:24Is the skin crispy?
00:59:25Yeah.
00:59:26Yeah, it's crispy.
00:59:27All right?
00:59:28Yeah.
00:59:29Can I flip it already?
00:59:30Yeah.
00:59:31I really need to nail this.
00:59:32The fish is the star of the show.
00:59:33Is it brown along the edge?
00:59:34Yes.
00:59:35Oh, that looks good.
00:59:36Oh, that looks good.
00:59:37Y'all saw the crisp on that fish?
00:59:39Come on now.
00:59:40You got a minute left.
00:59:41Your fish is done.
00:59:42Nice and easy.
00:59:43Nice and easy.
00:59:44Nice and easy.
00:59:45Nice and easy.
00:59:46Make sure it's all edible.
00:59:47Honey, it's gourmet.
00:59:48Oh, look at that.
00:59:49Yes.
00:59:50Get your fish on the plate.
00:59:51And maybe do a lime wedge.
00:59:52Just a little bit.
00:59:53Get it on your plate.
00:59:5430 years.
00:59:5530 years.
00:59:56Get the fish on the plate.
00:59:57Set it right in the center.
00:59:5810.
00:59:599.
01:00:008.
01:00:017.
01:00:026.
01:00:034.
01:00:043.
01:00:052.
01:00:061.
01:00:07Hands up.
01:00:08Good job.
01:00:09See, I'm a Miami girl.
01:00:10My fish is going to be bronze and toasty.
01:00:11It's safe to say that her dish is crispier than mine, that's for sure.
01:00:12I don't want to go home.
01:00:13I want to stay.
01:00:14Hey, Cheryl.
01:00:15See you tomorrow.
01:00:16We gave you 10 minutes to perfectly sear us the fish and make us a tropical salsa or
01:00:17sauce.
01:00:18Let's start with dish A.
01:00:19Wow.
01:00:20Fish skin looks pretty crispy.
01:00:21Nice and crackly crisp.
01:00:22Really good job.
01:00:23Fish is cooked nicely.
01:00:24More salt on the fish would be lovely.
01:00:25Yeah.
01:00:26I wish there was more seasoning.
01:00:27Mm-hmm.
01:00:28The sauce is tropical.
01:00:29It's nice, but it needs some, like, acid.
01:00:30It needs some punch.
01:00:31It needs some punch.
01:00:32It's nice.
01:00:33It's nice.
01:00:34It's nice.
01:00:35It's nice.
01:00:36It's nice.
01:00:37It's nice.
01:00:38It's nice.
01:00:39It's nice.
01:00:40It's nice.
01:00:41It's nice.
01:00:42It's nice.
01:00:43It's nice.
01:00:44It's nice to see some acid.
01:00:45It needs some punch.
01:00:46It needs some more flavor.
01:00:47Having that salt on the fish would've helped that sauce kind of come together.
01:00:50I thought I was overdoing it, and I guess it wasn't enough.
01:00:53Let's move on to Dish B.
01:00:54Hey, those judges want some lime.
01:00:56Coming right up.
01:00:57Speaking of lime.
01:00:59That fish is properly cooked, but not as crispy.
01:01:04I like the acidity of the pineapple.
01:01:06Yeah.
01:01:07The creaminess of the avocado really brings another fatty element to it, you know?
01:01:10Luxuriousness.
01:01:11Cilantro in there, just nice to see some herbs, too.
01:01:13Amara may have more crisp.
01:01:15However, my dish has more lime.
01:01:17This was a real close one, but Tiffany and I agree.
01:01:21The recruit who will be staying in boot camp this week is the recruit who made Dish B.
01:01:32Who made Dish B.
01:01:34Wow!
01:01:35Let's go!
01:01:36I feel like I redeemed myself.
01:01:37Amara, if I was you, I would be proud of my pan-seared, crispy fish.
01:01:49Thank you so much.
01:01:50But you will not be going home empty-handed.
01:01:52You'll be taking home 2,500 for charity of your choice.
01:01:56It's been an honor to learn how to cook, to have you as an amazing chef.
01:02:01Woo-hoo!
01:02:02Please bring me that red apron, but you'll always be a part of the red team.
01:02:09Red team for life.
01:02:10Go, go, go!
01:02:11Red team!
01:02:12I definitely am leaving this competition with a lot more courage.
01:02:16I've learned to not be scared of flavors and seasonings and trying new things.
01:02:21Love you.
01:02:22Mommy.
01:02:23I'll be here in spirit, y'all.
01:02:24We love you.
01:02:25I can't wait to go back home and show my mom and my family all the amazing things that
01:02:30I've learned.
01:02:31I can't wait to actually cook for them and see them eating my food.
01:02:35That would be such a great feeling.
01:02:37Next time on Worst Cooks in America, Celebrity Edition.
01:02:42Wild Wild West, baby.
01:02:44Big money, big money!
01:02:45Oh!
01:02:46Come on, cowboy!
01:02:47Get it, get it!
01:02:48Pound it, CT.
01:02:49Beat that boy out.
01:02:50There you go.
01:02:51CT, I think he just loves breaking things.
01:02:54Get that meat going, guys.
01:02:56Ah, .
01:02:57I burned it.
01:02:58All right, Val.
01:02:59Look at him.
01:03:00.
01:03:01My timer stopped.
01:03:02I don't know if that steak has been sitting in there for 2 minutes or for 12.
01:03:06.
01:03:07This is the only steak I have.
01:03:09Stressful.
01:03:10.
01:03:11.
01:03:12.
01:03:13.
01:03:14.
01:03:15.
01:03:16.
01:03:17.
01:03:18.
01:03:19.
01:03:20.
01:03:21.
01:03:22.
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01:03:24.
01:03:25.
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01:03:33.
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