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00:00Previously on Worst Cooks in America,
00:02Celebrity Edition.
00:03The worst saloon in America.
00:05Come on, cowboy.
00:07Oh, that's disgusting.
00:09Pound it, CT.
00:10Wait.
00:11Oh.
00:12Shooting sharp pinch through my leg.
00:15Get that meat going, guys.
00:16Ah, .
00:17I burned it.
00:18I think it's burning, guys.
00:19Oh, get on there.
00:20It's a plate.
00:21It's a plate.
00:22I'm panicking.
00:23The recruit who is staying in boot camp is both of you.
00:27Thank you very much.
00:28Ryan Lochte.
00:29Huge relief.
00:31Tonight, celebrities that can't cook.
00:34Whoa!
00:35Whoa!
00:37And we've got the full scoop.
00:39Oh, it's gross.
00:40Oh, my God, it's gross.
00:42For these sizzling and scintillating stars of stage and screen,
00:47it's time for a...
00:48Reality trick.
00:49Hold camera.
00:50Mr. Entertainment, Jeff Mara.
00:52Oh, we're playing with fire here, Tim.
00:54And Tinseltown Tiffany Derry are on the scene.
00:57This mess over here, my goodness.
01:00They'll take these hot shots.
01:01Yeah, let's not blend the lid.
01:02From public meltdown.
01:04Nice bump.
01:05To Toast of the Town.
01:07Hey, I'm cooking now, boy.
01:08And one of these A-listers will win $25,000 for charity.
01:13Oh, that's disgusting.
01:14On Worst Cooks in America, Celebrity Edition.
01:17Wow!
01:18Reality check.
01:22Oh, wow.
01:23Oh, wow.
01:24Oh, goodness.
01:27All right, recruits.
01:29You're well past your halfway point here at boot camp.
01:32Woo-hoo!
01:33And we thought it might be time for a little celebration.
01:37I see cocktail shakers, so it's cocktail o'clock.
01:41Party.
01:42It's time to swap your fashion labels for serving ladles.
01:47Because Jeff and I are ready to party.
01:50For this next challenge, we're giving you 45 minutes to plan a party.
01:54You'll each be responsible for cooking your own hors d'oeuvres,
01:58but you'll work as a team to come up with your theme,
02:00create a signature cocktail,
02:02and decorate your party space.
02:04Woo!
02:05Planning a party is right up my alley.
02:08If we were bowling, all the pins would be on the ground right now.
02:12And the team with the best party will win an advantage for the main dish cook.
02:17You have 45 minutes.
02:18Who's ready to party?
02:19Woo-hoo!
02:20Well, great, because your time starts now!
02:23Let's rock and roll!
02:24All right, ladies, what are we trying to do?
02:26Should we go rock and roll?
02:27You want to go rock and roll?
02:29Yeah.
02:30Stars.
02:31High-class rock and roll.
02:32Yeah.
02:33What does that mean?
02:34I always love caviar or salmon or, you know, quail eggs.
02:38I think I'm going to do something sweet with some burrata and some fig and honey.
02:42When I'm drinking tea at a rock and roll party,
02:45what I'll do is I'll keep it simple.
02:47I'll do a truffle french fry with some parmigiana chocolate.
02:49Yeah, and then what are we thinking for a cocktail?
02:51I'm thinking like it's just like a fun punch.
02:53Okay.
02:54Fun's my middle name.
02:55What kind of party do you guys want to have?
02:57Hollywood glam.
02:58Oh, my God.
02:59I live.
03:00The red team is Hollywood glam right here.
03:03Um, cocktail.
03:04Lemon drops are easy.
03:06It's two ounces vodka, half an ounce of triple sec.
03:08As long as it's a shaker, because I just need to see Val do the shaking.
03:11Yes.
03:12With the sugar in it.
03:13And sugar.
03:14What about your appetizers?
03:17I like when they serve the figs wrapped in bacon.
03:20And then I'm going to do like a little Persian meze type with a Persian tzatziki.
03:26It's called masjokhiar.
03:28Gesundheit.
03:29Yeah.
03:30Okay.
03:31Well, I'm thinking maybe sliders, because as a drag queen, I like to pop it in my mouth,
03:34because I don't want to ruin my lipstick.
03:35Let's do this.
03:36Okay.
03:37All right, party people.
03:38Let's go.
03:39We got a lot to do.
03:40Woo-hoo!
03:41Go, go, go, go, go, go, go, go, go, go, go, go.
03:44Oh, God.
03:45Oh, shit.
03:46Wait a minute.
03:47CT's running a little interference.
03:49Oh.
03:50CT.
03:51Hoppa.
03:52Is he just a bull in the china shop?
03:54Cue the bull.
03:55One of them broke.
03:56Uh-oh.
03:57Mom?
03:58Rock and roll is down and dirty.
04:00They're going to have a little bit of edge to it.
04:01What the is wrong with these balloons?
04:03We party all day!
04:05Stop trying so hard with this birthday party decor.
04:10Whoa, whoa, whoa.
04:11Hey, hey, hey.
04:12He's already dropping my guy.
04:14What is up with this thing?
04:16PT.
04:17I'm just going to leave it here for now.
04:19I'll deal with it later.
04:20There you go.
04:21I'm going to start making stuff.
04:22We're off to a great party.
04:24Rock and roll, baby.
04:25Woo!
04:26Are you okay?
04:27I'm okay.
04:28I'm okay.
04:29Do we have mayonnaise?
04:30Somebody have the honey?
04:31Hi.
04:32Party time.
04:33Boom, boom, boom, boom.
04:34Remember what we've been talking about.
04:36All the details matter.
04:38Uh, butter.
04:39Is the Dijon?
04:40I don't have a caviar spoon.
04:42Oh, I see some caviar on downtown Julie Brown Station.
04:46Oh, wow.
04:47Someone's been to a few parties.
04:49I think so.
04:50I attended lots and lots and lots of parties,
04:53but my lips are sealed.
04:55What are you making for us, Julie?
04:56I'm going to make some savory salmon twirls
04:59with creme fraiche and caviar.
05:02Okay.
05:03Wow.
05:04I mean, who knows the party better than downtown Julie Brown?
05:06Club MTV, right?
05:12On the Mount Rushmore of MTV VJs.
05:15She's right there.
05:16All right, beautiful.
05:17Then you've got some capers on there.
05:19Very classic, luxurious.
05:20I picked the best capers.
05:22I mean, what does the best caper look like?
05:24I don't know, round?
05:25Oh, you put the best capers.
05:27I love it.
05:28Literally the only criteria for a quality caper.
05:30Looking really nice.
05:32I'm making a bacon-wrapped fig with a little goat cheese in the middle.
05:37Which is way, way outside of my expertise, but you know, whatever.
05:42What are we doing?
05:44I ain't never told you to hold no knife like that.
05:46What you about to do?
05:47Make a little slit and then put some goat cheese in the fig.
05:50Okay, you have a small knife in there.
05:51Use a small.
05:52I've never made hors d'oeuvres.
05:54I mean, hors d'oeuvres are like meals for babies.
05:57I would suggest you start cooking bacon a little bit in a pan.
06:02And then finish it in the oven.
06:03If not, bacon won't get crispy.
06:05You'll have soggy bacon.
06:06I got it.
06:07Chef Tiffany is my northern star leading the way.
06:10I'm really doing this, huh?
06:12I'm really freaking doing this.
06:13What is up with this thing?
06:14Oh, potatoes.
06:16Turn it around.
06:17There you go.
06:18CT, what are you making, bud?
06:20Truffle Parmesan cheese fries.
06:22Truffle Parmesan cheese fries.
06:24More fries.
06:26I'm making sweet potato french fries.
06:28Oh, okay, great.
06:29What, you don't like french fries?
06:30I won't make the french fries.
06:31No, I love french fries.
06:32Go for it.
06:33Hell.
06:34Well, I don't like the attitude now.
06:35I feel like I gotta be, I'm even sweating.
06:36No, you're good.
06:37You're good.
06:38Giving me anxiety, chef.
06:39Let's go.
06:40Giving it a gangster.
06:41I mean, the guy loves fries.
06:42I'm trying to redeem myself from those so-called sweet potato fries
06:45that was supposed to make last dish.
06:47I'm gonna keep it simple with the crunch.
06:48Plus, I want to show that I can make french fries.
06:50What's up, french fry?
06:51Are they in here, huh?
06:52You're going.
06:53You put a lot in there, all right?
06:54No, so it's gonna have extra.
06:55No, but it might bring the heat down, so they might not get as crispy as you want them
07:00to.
07:01I mean, that is, that's really full, dude.
07:03So Chef Jeff tells me I got too many potatoes in my fryer later.
07:06I would take half of these out, like, now.
07:07Or you're not gonna get them golden brown.
07:09I didn't think that was a thing.
07:11More?
07:12Yeah.
07:13Take that, like, clump out.
07:14Yeah.
07:15Like, just do several batches.
07:16It seems like it's something so simple, but if you do wrong, they snowball into a bigger issue.
07:21That didn't work.
07:22Oh, that was hot.
07:23Oh, this one's not cooked.
07:2423 minutes remaining in the period.
07:27Oh, shoot.
07:28That all fell apart.
07:29Oh, my God.
07:30That's fire.
07:318, 10, wait.
07:32How come I can't count right now?
07:34I have no idea what's happening over here.
07:38Oh, the .
07:39Uh-oh.
07:40Careful.
07:41Alright.
07:42I don't think Chef Tiffany's gonna like what I'm making.
07:51She's gonna love it.
07:53I made an award-winning crab cake a few weeks ago.
07:57They look like I know what I'm doing.
07:59So now I'm gonna make the mini version.
08:01And I'm putting it on a golden toasty bun.
08:04Do I even remember how to make this?
08:06No.
08:07I think I made this wrong.
08:08I honestly don't remember the recipe.
08:10I'm just gonna start cutting .
08:12So I'm just gonna riff on it.
08:13Pickles are like my favorite thing.
08:15I eat pickles all the time.
08:16Pickles are zero calories.
08:18Oh, my God.
08:19Is that my alarm?
08:20Am I waking up from a nightmare?
08:21I've gone to Hollywood parties, but they're usually not my jam, so...
08:25I am partied out.
08:26This girl just wants to go home, be in my PJs.
08:29I would throw a killer pajama party.
08:31I could have some s'mores.
08:33Ugh.
08:34That's my type of party.
08:35Bev, what are you making?
08:36I'm gonna do a crostini with some fig, brie, and prosciutto.
08:41All right.
08:42Ha!
08:43Ha!
08:44Are you okay?
08:45Love to grab hot.
08:46Hey!
08:47Ha, ha.
08:48That.
08:49I knew that was hot, too.
08:50I mean, I don't know if this is quite rock and roll, but, you know.
08:53We're just getting creative.
08:55Everyone's drinking.
08:56You need a little bread to soak it all up.
08:58Bread team, how we doing?
08:59Are we pre-gaming before this party?
09:01Hell yeah.
09:02When I throw a party, I'm like the guest.
09:04There's not that much for me to do other than look fabulous.
09:08Watch that finger.
09:09Okay, what are we doing?
09:10We're doing a Persian tzatziki.
09:12I'm going with some Persian Hollywood glam.
09:15You've made it before?
09:16No, but this is stuff my dad made every Sunday at the grill.
09:20Mini Persian beef kebabs.
09:23Chef, watch this.
09:24Equal size.
09:25Okay, but make sure they're not too big.
09:27See, it's an hors d'oeuvre.
09:28Yes, ma'am.
09:29They don't cook exactly the same.
09:31The shapes are starting to change up a little bit.
09:34But I don't know if they're going to whip out a measuring tape on me.
09:37I'm feeling like I need a drink.
09:40What are we doing with those quail eggs?
09:42I like quail eggs whole with salt and pepper.
09:44Oh, you eat quail eggs?
09:45Yes.
09:46Hard-boiled quail eggs concern me because they're so little.
09:48Quail eggs?
09:49How about that?
09:50Not easy to peel.
09:51Look at this one.
09:52You're like a woodland creature.
09:53Fifteen minutes.
09:54Oh, my God.
09:55You know it's getting hot, hot, hot.
09:56Never thought I'd love the smell of nasty feet.
09:57Hot pot coming through.
09:58Excuse me.
09:59All right, teams.
10:00Tiffany and I are leaving to go get ready for the party.
10:14See you at the party, chef.
10:15Bye, y'all.
10:16Bye, chef.
10:17Make sure you look cute.
10:18Okay.
10:19Val, can you start the drinks?
10:20Yeah, which one?
10:21Juice a bunch of lemon.
10:23Juice a bunch of lemons.
10:24My figs are in the oven, and now I have some time to start on our team's cocktail.
10:29Is there a better way to squeeze this?
10:31What's the name of this drink?
10:32Rez.
10:33Lemon Drop.
10:34Apparently, Lemon Drop is a glamorous drink.
10:36So if it says half times five, two and a half.
10:39Right, so one, two.
10:40Two and a half.
10:41Yeah.
10:42I'm not really sure which numbers are ounces and liters.
10:45Ounces.
10:46Ounces.
10:47So everything was ounce?
10:48Yeah.
10:49I don't know if Val is bad at math.
10:51How's the measuring going?
10:53Or if his conversion rate from milliliter to ounces is a little different.
10:58Okay, these are ounces.
11:00All right.
11:01He's doing his own thing, so I'm freaking out.
11:03Yeah, that's a lot of vodka.
11:04I am so discombobulated with the numbers and ingredients.
11:08Who knew this was gonna be so hard?
11:12What else we got?
11:15All right, what's this half trip?
11:17Triple sec.
11:18Triple what?
11:19Might have some orange label or lid.
11:21Here, triple sec.
11:22What's simple?
11:23Simple syrup and sugar water.
11:25Val's obviously not a cook, and apparently, he's not a bartender.
11:28I don't even know what that looks like.
11:30Mix sugar and water.
11:31Yeah, let's go.
11:32Where's granulated sugar?
11:33I get the simple syrup going.
11:35This is boiling hot.
11:37I do a one, two.
11:40And sugar water goes everywhere.
11:45Ooh, careful.
11:47Nine minutes.
11:48It's wet over here, guys.
11:50Can we get a mop?
11:53Who took my bun?
11:55Look how golden these are.
11:57Honey.
11:58That was good.
11:59I've got a little yin and yang salt plate because the chef always likes salt.
12:03Hey!
12:04Damn.
12:05Okay, she's gone.
12:06Kind of looks like a sangria, but it's not.
12:08Because I'm about to spike the out of this thing.
12:10You're going to a little party.
12:11You want that little tiny beaker thing thing?
12:15Or do you want a big old glass of fun punch?
12:19Oh, my God.
12:20I'm basically making a fruit cocktail.
12:22A little bit this, a little bit that.
12:23And then I'll add different types of alcohol.
12:26Like a fun punch.
12:27I like that.
12:28That's fun.
12:29Uh-huh.
12:30Don't just get funky.
12:31Let the juices flow.
12:32Pun intended.
12:33Ooh.
12:36A little bourbon whiskey.
12:37You're crazy with this.
12:39Rock and roll says something with a lot of alcohol.
12:42I was thinking the same thing.
12:43One more than half to my own heart.
12:51One minute left.
12:54How you doing with the party, Bev?
12:56Don't do anything that's difficult.
12:57Come on.
12:59Hollywood glam.
13:00I just think of something gold.
13:01Fantastic.
13:02Yes.
13:03It's like a strawberry slush.
13:0425 seconds.
13:05I need to move.
13:06Careful.
13:07Careful.
13:08Careful.
13:09Take a few over there.
13:10Don't touch that one unless you want trouble.
13:11One more drink.
13:12Put these on the side.
13:13Put these on the side.
13:14Three.
13:15Two.
13:16One.
13:17Five.
13:18Hey.
13:19Woo-hoo.
13:20Yeah, yeah.
13:21Let's have a celebratory cocktail.
13:22What do you think?
13:23Thank you guys for coming through.
13:25Cheers.
13:26By the grace of God, the cocktails are better than any lemon drop I've ever made.
13:30Amazing.
13:31Nice table dressing, everyone.
13:32Less is more.
13:33Right?
13:34We got the rock and roll vibe.
13:35Silver and gold.
13:36Look at the straws.
13:37That's an automatic dub right there.
13:38Looks pretty good.
13:39Red Team's party feels a little stuffy.
13:42I'm here at my fancy party.
13:44Mm-hmm.
13:45Yeah.
13:46One shot of pain, please.
13:48Woo!
13:49Woo!
13:50The chefs arrive.
13:53Y'all clean up nice.
13:55Like va-va-boom all dolled up.
13:58Chef Jeff comes out like he's in a Bond movie.
14:00The name is Jeff.
14:01Chef Jeff.
14:02Shaken, not stirred.
14:04What a beautiful party we have.
14:06Chefs, welcome to the Red Team's party.
14:08Our theme is Hollywood glam.
14:10And our drink is a lemon drop because this team is both sweet and sour.
14:17There is a good pucker here.
14:18I'm getting down.
14:19Quite tasty.
14:20Hmm.
14:21Okay.
14:22The first hors d'oeuvre, it's like a party in your mouth.
14:24Go cheese stuffed figs wrapped in sweet bacon.
14:27Great technique on getting crispy bacon in a wrap hors d'oeuvre form.
14:31Thank you, chef.
14:32And there's sugar on your bacon.
14:33Yes.
14:34I think because the fig has a touch of sweetness,
14:36a little finishing sea salt would have balanced it a little bit more.
14:40Hi, everyone.
14:41Small talk, small talk, small talk.
14:43We have a jumbo lump crab cake burger on Ozempic.
14:48Because we're at a Hollywood party.
14:50One bite and you're stuffed.
14:52Oh, my God.
14:53Wow, it's really crunchy.
14:54Great sear on the crab cake, but the caper on the skewer.
14:58It's interesting.
14:59It's like a little nipple on top of the bun.
15:01Oh.
15:02There you go.
15:03You know what I like here?
15:04The arugula.
15:05You have something on the arugula.
15:06I put a little lemon vinaigrette with some spicy mustard.
15:10That really is making it sing.
15:15Oh, wow.
15:16What do we have here?
15:17I wanted you guys to get the Persian Hollywood glam flavor and do a beef lula kebab and mostochiar, which is a Persian version of tzatziki.
15:27The Persian prince over here.
15:28Yes.
15:29I really like the crunch on the pita here.
15:31The meat is super juicy.
15:32I love the seasoning.
15:33But when I'm creating hors d'oeuvres, I think about how to bring it together.
15:38Maybe even have them pre-built on a pita so I can hold my cocktail.
15:41Absolutely.
15:42Cheers.
15:43Thank you very much.
15:45All right, my big bad blues, we're coming to your party next.
15:47Slink on in.
15:48What do you have here?
15:49This is a rock and roll after party.
15:51Oh, boy.
15:52Red team, they throw soirees.
15:54Blue team's party, fist fights outside, cops might come.
15:57So this is the Trump punch in honor of rock and roll.
16:01Just got some teeth on it.
16:03I warn you.
16:04I think seed team got into the part of the party animal.
16:07Is this legal?
16:08May or may not be.
16:09Usually the best parties you go to are the ones you don't remember.
16:11I'm scared.
16:17Well, it's very refreshing, right?
16:18Sure.
16:19I feel like it's coating my tummy.
16:20We also got some salt, pepper, extra crispy truffle parmesan fries.
16:24Oh.
16:25And the truffle is fresh truffle?
16:27Oh, actually, I had to make sure I didn't lose my knuckle.
16:29Oh, good.
16:30Is there any knuckle in here?
16:32Good cut on most of the potatoes.
16:35It's a great golden brown, crispy texture.
16:38Perhaps a little bit of a dipping sauce would have been nice.
16:40Okay.
16:41But I think this is a very nice start.
16:42Thank you, chef.
16:43And it's Julie Brown.
16:44Oh, my heavens.
16:45Look at the yin and the yang.
16:47Pancakes with creme fraiche topped with a salmon flour with caviar and also some boiled quail eggs.
16:55The eggs on the side kind of threw me a bit only because I'm not used to seeing like eggs at a party.
17:01Oh.
17:02But I like the effort here and I love the flowers that you did with the salmon.
17:06Creme fraiche on there is perfect.
17:08Caviar.
17:09Obviously, you've been to some classy joints before, Julie.
17:12Oh, darling, you need to roll with me.
17:14I don't know if I can handle it.
17:16How are you, Beverly?
17:17Tell us what you made for us.
17:18I just made a crostini with some prosciutto and brie with fig and some balsamic and honey.
17:25I think the salty, the fat, the crunch, the bread, it's all very well balanced.
17:29I do wish you would have taken the stem off the fig because that's hard to eat.
17:33I almost have to just move that and keep eating.
17:36Well done, recruit.
17:39I gotta be honest, these parties raised the roof.
17:48No.
17:49No?
17:50These parties rocked my socks off.
17:51Nah, that's not it.
17:52These parties were glizzy.
17:55What did the kids say?
17:57Not that.
17:58No.
17:59But one team created a soiree we will never forget.
18:04Congratulations, red team.
18:06You are the party animal!
18:10This one just felt like more technique was involved and the flavors were there.
18:15That's what we're talking about.
18:17We don't have a party over here.
18:19Because you won, you will get the party favor advantage.
18:23Exclusive access to a specialized pantry for your main dish cook.
18:28All right, the sun is rising over Hollywood, but this party is far from over.
18:32For your main dish challenge, we are making the morning after brunch burgers.
18:37Woo!
18:38And, of course, a Bloody Mary.
18:40Red team, come this way.
18:42Blues, let's do it.
18:43All right, recruits, I'm gonna show you how to make my famous brunch burger with crispy onion jam,
18:49crispy skin on fries, and a sparkling Bloody Mary.
18:54Mm-hmm.
18:55Time for a drink.
18:56Today, I'm gonna show you how to make a beef burger with fried egg, chipotle maple mayo, french fries, and a Bloody Mary.
19:04Ooh.
19:05Let's do the Bloody Mary first.
19:06I love a Bloody Mary because it's like an alcoholic salad that you don't have to chew.
19:10It's healthy.
19:11First things first, we're gonna make a bacon onion jam, and I'm gonna render these till crispy.
19:16And then add my onions.
19:17Nice little sizzle going.
19:19We're gonna add half a cup of brown sugar, good amount of apple cider vinegar, half a cup of coffee.
19:23Gives it earthiness, maple syrup.
19:25Now we're gonna let this baby reduce.
19:27I'm gonna show you how to candy some bacon.
19:29Sprinkle with brown sugar, chili flakes, salt and pepper.
19:33Make sure you have a nice, even coating.
19:35Going in the oven, 350, seven minutes.
19:39Fun.
19:40Add our bacon back into the jam.
19:43Ready to go.
19:44I'm gonna start my fries cutting the potatoes into planks and then into sticks.
19:48When we're making fries, the big thing is making sure that they're dry before we fry.
19:53So that it's crispy.
19:54Drop the fries in the fryer, 350, five to six minutes.
19:58We're looking for that golden brown.
20:00So you didn't season it just yet?
20:02Not yet.
20:03We never season it in the fryer.
20:04Take my hot fries onto the wire rack, hit it with our seasoning while it's glistening.
20:09GBD, golden brown delicious.
20:11I like it.
20:12You want some of that GBD elemental pea?
20:14You got it, chef.
20:16Next, I'm gonna start my burger.
20:18I'm gonna form my patties.
20:19My brown beef is 75-25.
20:22Any idea what that means?
20:23The fat mixture?
20:24It is.
20:2575% pure meat and then 25% fat.
20:28More fat makes the burger what?
20:30Juicier.
20:31More flavorful.
20:32More flavorful, more juicy.
20:34Make sure it's wider than the bun.
20:35Cause when it cooks, it's gonna shrivel up some.
20:37How do you keep it from falling apart in the pan?
20:40Just don't move it.
20:41If you're moving it too much, then it becomes a little too loose.
20:43Got it.
20:44That's a nice sizzle.
20:45And it shrinks when it cooks, right?
20:47Yes, it does.
20:48So we're gonna put a little divot in the middle.
20:49What's the divot for?
20:50Cause that way, this really shouldn't shrink up too much.
20:53Okay.
20:54Couple minutes, get a good char on there.
20:56And then clip.
20:57That looks great.
20:58Now I'm gonna add some good old pepper jack, great melting cheese.
21:02Wow.
21:03Breakfast looking good.
21:04I'm just gonna make a sauce that reminds me of breakfast.
21:08Mixed together, chipotle and adobo, which is like spicy but smoky.
21:12Gonna add in some mayo, pure maple syrup.
21:15A little bit of stone ground mustard.
21:17Some lemon juice.
21:18Salt and pepper.
21:19I am excited.
21:21My brain is going.
21:22Is it?
21:23Yeah.
21:24Let's make some Bloody Mary.
21:25Start with two ounces of vodka.
21:27Some tomato juice.
21:28You did two cups of vodka?
21:30No.
21:31Please don't.
21:32Two ounces.
21:33That's CT's vodka.
21:34Fresh horseradish.
21:36Olive juice.
21:37Hot sauce.
21:38And Worcestershire.
21:39Garnish on the top with celery.
21:41Some candy.
21:42Bacon.
21:43Pickles.
21:44Olives.
21:45Done.
21:46That was beautiful.
21:47Next, I'm going to fry an egg sunny side up.
21:49Just kind of moving the white a little bit.
21:50I'm gonna cover it with the other pan here and let it cook for two minutes.
21:54Look at that.
21:55That's perfect right there.
21:56So we're gonna do an over medium egg.
21:58If it's over easy, as soon as I flip, I would be done.
22:01Over medium is when I cook the white a little bit more, but I want the yolk to still be runny.
22:06Now I'm going to put my burger together.
22:08Little bit of sauce on the bottom.
22:09My patties.
22:10My bacon.
22:11Then the egg.
22:13All right.
22:14Gently pour the egg.
22:15Wow.
22:16That's beautiful.
22:17That's the show pony right there.
22:18Let's taste.
22:19Ooh.
22:20That's good.
22:21The freshness of it.
22:22Great fries.
22:23Wow.
22:24All right.
22:25You have 60 minutes.
22:26To put your own spin on my burgers, fries, and Bloody Mary.
22:31The only thing you have to do is add an egg.
22:33You can do your own riff on the burger and replicate the egg.
22:37You have to make french fries and your version of a Bloody Mary or a Bloody Mary mocktail.
22:41Red team, since you won the skill drill, you have won the party favor advantage.
22:46That means that you will have access to a special pantry.
22:51You will not disappoint.
22:52And your time starts now.
22:53Let's go.
22:54Now.
22:55Let's go.
22:56Sweet.
22:57Here we go.
22:58Look at them.
22:59Big day here.
23:00Boop.
23:01Sorry.
23:02Excuse me.
23:03Oh, my God.
23:04Duh.
23:05Burgers.
23:06Eggs.
23:07Fries.
23:08Gotta make them your own, too.
23:09Does anybody have an avocado?
23:10Avocado.
23:11Oh, shoot.
23:12Are there no avocados?
23:13We need avocados.
23:14You do not have it because that's part of their specialized pantry.
23:17I mean, I'm like a full 180 on everything I wanted to do, so it's okay.
23:21Bev, you want an avocado from this side of the room?
23:24I'll trade you.
23:25Can I get a DVD box set of 7 Heaven?
23:27Oh, ruthless.
23:28Y'all, does anyone need carrots?
23:30Because I'm taking all of these.
23:31I don't think anybody's gonna need those carrots.
23:34Who puts carrots in their burgers?
23:36We get access to a specialized pantry of ingredients.
23:41Now I need some ginger.
23:44So I'm gonna do, like, an Asian-inspired burger.
23:47I'm doing my interpretation of a modified banh mi.
23:52So I'm pickling cucumber, and I'm working on an Asian coleslaw.
23:57I like it.
23:58Ooh.
23:59That's the good Japanese mayo.
24:01Yeah, it is.
24:02Yeah.
24:03I'm also gonna do Asian five-spice fries and a spicy Bloody Mary.
24:08Nice.
24:09I want to go the extra mile.
24:12What?
24:13How are you doing, chef?
24:14I want to impress Chef Tiff.
24:16I'm using the bread knife.
24:17Careful.
24:18But there's a lot of moving parts.
24:24Oh, you okay?
24:25Sorry.
24:26Yeah.
24:27That was my foot.
24:28Sorry.
24:29Why is this not sticking?
24:30This beef feels gooey in my hands.
24:32I don't think that's gonna stick.
24:34Hopefully a little egg will help bind it together.
24:37What do you put in now?
24:38You're gonna make a meatloaf.
24:40It's meatloaf.
24:41For my toppings, I'm trying to keep it simple here.
24:43I'm working on a little aioli for my dude, and do a little bit of extra flavor anywhere I can.
24:51It's a good way to season mushrooms.
24:53You're gonna saute mushrooms and garlic.
24:55Oh, no.
24:56The garlic's gonna go for my fries.
24:57Raw garlic?
24:58I'm not sure if it should be raw or sauteed garlic.
25:03Should I use pepper?
25:04Or you're gonna saute a little bit.
25:05I'm gonna saute it a little bit.
25:06Okay.
25:07I don't understand why we need to saute every freaking vegetable under the sun.
25:11Sometimes it's nice to eat them fresh.
25:13Give yourself enough oil in there when you're cooking it.
25:15Okay.
25:16How does this thing work?
25:17If you've ever been to a drag brunch, people don't even care about the food as long as
25:21there's loud music with whip crack sounds.
25:24Come on, baby.
25:25I'm a basic burger , but we're making gourmet burgers up in here.
25:29I think that a rich, explosive flavor will help me win this cook.
25:35I'm gonna get some gouda.
25:37Gouda?
25:38It's gouda.
25:41She's strong.
25:42And then I'm gonna make a little horse radish sauce for a little kick.
25:44That looks fun.
25:50Manila, what's up with those onions over there?
25:52Oh .
25:53It's looking a little extra crispy.
25:57You just get out.
25:58It'd be so much easier if I was just sitting in my car waiting in line at a drive-thru.
26:0345 minutes left, recruits.
26:06Oh.
26:07Oh, that's not the freaking right pan.
26:10Oh, I forgot about my gloves.
26:11Oh, well.
26:13Fire!
26:16Sorry.
26:17There we go.
26:18Big juicy burger, seared hard, salted well.
26:21Mmm, beef.
26:23Julie, what are you topping your burger with?
26:28Great answer.
26:29Thanks so much.
26:30Hey.
26:31Julie.
26:32All I can focus on right now is coming up with our own spin on this burger.
26:36Ah .
26:37I just burnt the bacon.
26:40I'm making a three cheese loaded rocker.
26:43Parmesan cheese.
26:44Using everything but the kitchen sink.
26:46I'm trying to work on some different flavors.
26:47All right, great.
26:48Because we all know everybody likes their burger a different way.
26:51Do you have the curry powder?
26:52Some people like it spicy.
26:54Some people don't.
26:55Have curry?
26:56No.
26:57Some people like black peppercorn or like a sweet and savory.
27:00Give it a shot.
27:01Some people like parmesan, jack cheese or mozzarella.
27:05Mushrooms, onions, tomatoes, basil leaves.
27:08Some people like magicians.
27:10I like romantic comedies.
27:12Apples.
27:13Well, you know, you know where I'm going with this, right?
27:16It's all what your flavor is.
27:18Julie, she keeps putting more things on.
27:20Overdoing it really negates that it's a burger.
27:23Plus, stop.
27:2430 minutes.
27:2730 minutes.
27:28Anybody have the Dijon?
27:31Bro, come on.
27:32Don't overcook my burger.
27:34Oh, that's hot.
27:35Duh, Avi.
27:36It's going down for some reason.
27:37Can I put it back on if it's not done?
27:39French fries need to be going down soon.
27:41I'm gonna try to make some shoestrings.
27:42I'm actually going to do, um...
27:45What the ?
27:47For my burger, I am intending to make a pear onion bacon jam.
27:52Ooh.
27:53These are no good.
27:55With crispy onions.
27:57Ah!
27:58What?
27:59Okay, watch out.
28:00I just dropped some onions.
28:02Watch out.
28:03This is very slippery.
28:04I'm doing a lot of things that I have never done before.
28:07Because I'm just trying to show Chef Jeff that I am learning in this process.
28:14I don't want to scare you mid-cut, but I am approaching the station.
28:18How we doing?
28:19I'm a bit of a disaster.
28:20Why?
28:21I had to, like, start over.
28:22So what's that?
28:23That's the bacon.
28:24Oh, that's the jam.
28:25Yeah.
28:26Next stop, Burntown.
28:28So I'm pivoting.
28:30All right.
28:31Again.
28:32Don't worry.
28:33You're the queen of the redo.
28:34I like to do things multiple times.
28:35But I've got to be honest with you.
28:37You're crushing our budget.
28:38Okay?
28:39Well, every time you throw something away, they fire another crew member.
28:43So keep that in mind.
28:44I'm trying not to.
28:46These things look like crap.
28:48See you later.
28:5124 minutes.
28:52We need to make sure we have a Bloody Mary.
28:54Don't threaten me with a good time.
28:56I didn't know how to make a Bloody Mary.
28:58You don't want me starting drinking too early in this cook.
29:01That could be a disaster.
29:03Making the bacon for the Bloody Mary and for myself for later.
29:07We won the advantage, and so we have this special pantry, which offers truffle.
29:13Wow.
29:15So I'm going to make the most expensive, bougiest slider in history.
29:18I guess there's going to be a version of a truffle burger.
29:20My version.
29:21I'm using truffle cheese.
29:22Truffle cheddar cheese.
29:23I don't drop the burger, please.
29:25There's truffle butter.
29:26Let's get it.
29:27I'm shaving some truffle.
29:28Ooh.
29:29I put in a lot of truffle.
29:31It might be the most expensive burger here, for sure.
29:34And then once the fries are out of the fryer, I add my truffle on top there as well.
29:40You know?
29:41Why not?
29:42It's the perfect little addition.
29:43Compliments the truffle.
29:44Chef, how's this burger looking?
29:45Let me see.
29:46How's this guy?
29:47Yeah.
29:48That's done.
29:49But the other one needs to be cooked.
29:50Yes, sir.
29:51Did you season them with your stuff when they came right out of the fryer?
29:54No.
29:55Ah!
29:56I forgot to season my fries as soon as the fries came out of the fryer.
29:58I'll do more.
29:59Awesome.
30:00I like that cut on the fry.
30:01I like a little shoestring style.
30:02A little shoestring?
30:03You're turning to the fry man.
30:05All right.
30:06Coming together, guys.
30:07Seven minutes to go.
30:08Oh, I forgot to season.
30:10You guys need an egg on the burger.
30:12We still got an egg.
30:13That is the, like, number one prerequisite.
30:15Got to do an egg.
30:16Too hot.
30:17Too hot.
30:18My egg's a little bit to the sides.
30:20All right.
30:21Watch this.
30:23Boom.
30:24There we go.
30:25Yeah!
30:26I'm so happy.
30:27I flipped my egg.
30:28I got this egg thing down.
30:32Guys, three minutes.
30:33Everything must be plated.
30:34Ah!
30:38Oh, my God.
30:39Now, that's a burger!
30:41I've never seen anything like that.
30:45It's America.
30:46You need a lip and tore aioli with that.
30:52Ten, nine, eight.
30:53Put it in there.
30:54Put it in the glass.
30:55Where's the hot sauce?
30:56Black juice.
30:57Your fries.
30:58Four.
30:59Put something in.
31:00Four.
31:01Three.
31:02Two.
31:03One.
31:04Time's up.
31:05Oh, .
31:06Oh, God.
31:07I just hit my egg.
31:09What the happened?
31:10I forgot my egg.
31:11No way.
31:12Yeah.
31:13It's right there.
31:14Oh, my God.
31:15The one thing.
31:16The one thing she told us to do.
31:18Let's go taste these burgers.
31:19All right, Reza.
31:20Come on up.
31:21I did a spin on a banh mi sandwich with Asian slaw.
31:25I forgot my eggs.
31:26My french fries with Asian five spice.
31:29My Bloody Mary has jalapeno, olives, pickle.
31:32The burger is beautiful.
31:33So many delicious flavors.
31:34It's got some crunch on your fry.
31:36Your cuts are nice.
31:37You're Bloody Mary.
31:38Very, very, very good.
31:39I'm so happy.
31:40I'm so happy.
31:41I'm so happy.
31:42I'm so happy.
31:43I'm so happy.
31:44I'm so happy.
31:45I'm so happy.
31:46My cuts are nice.
31:47You're Bloody Mary.
31:48Very refreshing.
31:49I do taste all of the brine.
31:50You did good all the way until the end with the eggs.
31:53That was the only thing you had to create.
31:56And it was part of the challenge, for sure.
31:58I understand.
31:59All right, Val.
32:00I created a truffle burger, sauteed onions, truffle,
32:05and garlic fries.
32:06An Eastern European Bloody Mary with a little extra vodka
32:09and sweet bacon.
32:10I mean, this burger is packed with umami from the mushrooms.
32:15The egg cookery here is very beautiful.
32:17But I think that the burger could have been more under.
32:20And Bloody Mary.
32:23I like that salt on the rim.
32:24Thank you so much.
32:26Manila.
32:27We're gonna have a party.
32:29Wow.
32:30I made you a burger with a horseradish mayonnaise,
32:35cinnamon toast fries, and tomato juice, olive juice,
32:39and lime.
32:40The horseradish in the burger is what is singing here.
32:45Singing.
32:46Well, it's a drag brunch, so she's lip syncing.
32:49Your egg is probably the most perfect egg I've seen.
32:53But I think you could have seared it a little higher on heat
32:56so that you could have kept it a little more pink in the center.
32:59Your fries.
33:00They're a little too sweet.
33:01But I think you may be onto something.
33:03It's a beautiful Bloody Mary.
33:05Well, they are bottomless, so you can have as many as you like.
33:08Thank you so much.
33:11CT, you're up first.
33:13With the burger, I made an aioli.
33:15Then I added blue cheese.
33:16And then the fries, I just tried for like a shoestring.
33:19I love the aioli on it.
33:20Without this fresh tomato, the thing would be too intense
33:23because you put a lot of blue cheese on this.
33:25Your shoestring fries here are super crispy, flavorful.
33:28What's in the Bloody here?
33:29Tomato juice.
33:30Soda water.
33:31Whishishishishishish.
33:32That's a mighty fine Bloody, ma'am.
33:33All right.
33:34All right, thank you.
33:35Julie, let's go.
33:36You want it loaded.
33:37Here it comes.
33:38I decided to do a three cheese rocker.
33:45The burger is beautiful.
33:46I love that big thick tomato.
33:48It's a little medium rare.
33:49But the ability for me to eat this is difficult.
33:52The ratios are crazy.
33:53It's like too much beef.
33:54Oh, dear.
33:55And the fries, super crispy.
33:57I wish they just had a little more Parmesan.
34:01The Bloody.
34:02Very refreshing.
34:03Thank you so much.
34:04All right, Bev.
34:05Come on down.
34:06Tell me what you did.
34:07The burger is Dijon and honey.
34:09My fries have a paprika, onion, garlic, some rosemary.
34:13And I made a Virgin Bloody Mary.
34:15I don't even know what I put in there.
34:17But there's an olive in there.
34:19Your meat is very nicely seasoned.
34:21Your egg's perfectly done.
34:22Dijon is pungent and like spicy on the nose.
34:25I wish these fries had more of that seasoning.
34:27Your Bloody Mary.
34:28Great horseradish.
34:29Great brininess from the olives.
34:30Not bad at all.
34:33All right.
34:35Welcome back, recruits.
34:36From hosting parties to flipping burgers,
34:39we really put your skills to test.
34:41Let's start with some good news.
34:43The best burger on the red team belongs to Val.
34:50Oh, wow.
34:51I win.
34:52I feel like the dark horse that keeps on horsing.
34:55Chef, thank you so much.
34:56And the blue team, the best burger goes to CT.
35:02What?
35:03Yes.
35:04I mean, thank you, Chef.
35:05Surprise, surprise.
35:06Did not expect to win this one.
35:07The next recruit safe on the blue team is Beverly.
35:13So that means, Julie, you are up for elimination.
35:18I'm so sorry.
35:19Please step forward.
35:20Also safe on the red team is Manila.
35:26Reza, that means that you are up for elimination.
35:31Could you please step forward?
35:33I hate eggs now more than ever.
35:36It's like revenge of the yolks.
35:38Ah!
35:39The yolk is getting me.
35:41So Reza, Julie, one of you will be leaving us tonight.
35:45And that decision will be based on a blind elimination cook-off.
35:49You have 10 minutes to prepare a fancy avocado toast topped with a sunny side up egg.
35:56Jeff and I will leave the kitchen while you two cook.
35:58Once time is up, we'll come back and judge what you've made.
36:01The recruit that makes the least successful dish will be eliminated.
36:05You guys ready?
36:06Yes.
36:07Fabulous.
36:08Because your time starts now!
36:10Run!
36:11Come on, Reza!
36:12Let's go, Reza!
36:13Go, go, go!
36:15I friggin' love avocado toast.
36:17It's a quintessential L.A. breakfast item.
36:20Careful with that avocado.
36:22I like a crunchy piece of toast to balance the creamy softness of the avocado.
36:28Ooh, that's what I'm talking about.
36:30Let's go, Julie.
36:31Let's go, Julie.
36:32You got this.
36:33Nice and easy.
36:34Use a bread knife.
36:35Watch your fingers.
36:36I'm actually surprised to be in the bottom because I like my burger.
36:38I thought it looked really rocking cool.
36:40But I survived the elimination cook-off last time, so I'm going to do it again.
36:45Nice technique.
36:46Check the bread.
36:47Check the bread.
36:48It's smoking.
36:49What is that?
36:51Onion powder?
36:52Garlic powder.
36:53Garlic powder.
36:54To my avocado base, I'm adding olive oil, lime, chili flakes.
36:59How's it taste?
37:00But the lime has it tasting way too sour.
37:04What's it got?
37:05Oh my god, I'm so worried.
37:06I need my flavor profile to be on point or I'm going home.
37:10Taste it.
37:11Like, it's a wrap for Reza.
37:17Just focus.
37:18Just hyper-focus.
37:19Check your toast.
37:20Check your toast.
37:21Ooh, what you got there?
37:22Ooh, is that truffle?
37:23Oh, shit.
37:24Don't give it away.
37:25Don't give it away.
37:26I'm adding truffle and chives.
37:29And I'm hoping that is going to give the avocado all of the flavor that it needs.
37:34Careful.
37:35Don't burn yourself, baby.
37:36You've got a little under seven minutes.
37:38For my toppings, I want to use cherry tomatoes, which will add some beautiful color.
37:43Check the bread.
37:44The bread is not toasting as fast as I want it to, but I don't need to worry about the toast
37:49at this moment because it's time to cook the egg.
37:51Nice, Julie.
37:52Nice, Julie.
37:53Turn it down.
37:54Turn it down.
37:55There you go.
37:56There you go.
37:57Beautiful.
37:58You got this.
37:59Good job.
38:00I look over and there's these beautiful tomatoes, ripe, sweet, and delicious.
38:05With a bread knife?
38:07I mean, he's gangster like that.
38:09Three and a half minutes.
38:14Goat cheese.
38:15Goat cheese.
38:16He knows what he's doing.
38:18Beautiful.
38:19Nice scoop.
38:20Nice.
38:21To fan my avocado because it looks prettier.
38:24What has been held in one of the most memorable scoops of all time.
38:30And then to make my side salad, once again, my go-to.
38:33Arugula.
38:34Yay!
38:35Two minutes and 40 seconds remaining in the period.
38:38Sprinkle it with olive oil and balsamic.
38:40Some pomegranates on there.
38:41I have never seen a performance like this within the last of two decades.
38:45Come on, Reza.
38:46One minute.
38:47You're transferring the egg.
38:48You're transferring the egg.
38:49Be careful with the egg.
38:50I'm just worried about making sure this egg gets on this piece of toast without falling
38:55apart.
38:56And the egg is down.
38:58Ten.
38:59Nine.
39:00Nine.
39:01Eight.
39:02Eight.
39:03Seven.
39:04No wait.
39:05Six.
39:06Six.
39:07Five.
39:08You're off.
39:09Four.
39:10Three.
39:11Two.
39:12One.
39:13Oh, it's loaded.
39:15It's such a simple challenge that every detail is going to matter.
39:18Downtown Julie Brown has shocked the world with one of the most impressive avocado toasts.
39:24I'm feeling really good.
39:26I'm just hoping that the chefs like it.
39:30All right, Julie and Reza, we gave you 10 minutes to make us a delectable avocado toast
39:36topped with a sunny side up egg.
39:38Let's see how you did, starting with dish A.
39:40Let's dig in.
39:44The egg was cooked really, really nice.
39:47I really like the chunky avocados that you have here.
39:50My favorite might be the little salad here.
39:53It gives me a little bit of acidity.
39:55I wish the bread was toasted a little bit more.
39:58Yeah, it needed better grill on there.
40:00Great seasoning throughout, though.
40:02All right, let's move on to dish B.
40:05Another great egg.
40:09I love the bread on here.
40:10A little char on it.
40:11Really just brings some flavor.
40:12The goat cheese gives it a little bit of saltiness, too, which is nice.
40:16I wish the avocado wasn't so mushy in there.
40:18You got the soft egg, the soft tomato.
40:20Yeah, I agree.
40:21Everything is crossed.
40:22My toes are crossed.
40:23My fingers are crossed.
40:25I'm like this on the inside.
40:27The recruit who will be staying in boot camp tonight is the recruit who made Dish.
40:35B.
40:36Okay!
40:38Sorry, Julia, that means you have been eliminated.
40:43I'm going home, but I've had a rocking good time.
40:48You impressed me so much.
40:50You're a legend.
40:52I definitely will continue to cook, and I'm just happy to have been a part of this amazing experience.
40:58If you would not be going home empty-handed, you will take home $2,500 for the charity of your choice.
41:05What charity have you been playing for?
41:07I'm playing for Mayo Clinic, who strive to save lives, and they just saved a life.
41:12I'm one of my best girlfriends, so now I'm really happy that both of us can cook in the kitchen.
41:19That's wonderful.
41:20Oh, wow.
41:21Unfortunately, Julie, I'm going to have to ask you for your apron bag.
41:24You're awesome.
41:25Boot camp is done, scheme.
41:27Rock and roll, baby.
41:28Wubba, wubba, wubba, wubba!
41:37Next time on Worst Cooks in America.
41:39Oh!
41:40We are in desperate need for some covert culinary operatives.
41:44Ah!
41:45No!
41:46Out my wing!
41:47She's losing limbs left and right.
41:49We will each be showing you an elevated protein and a decadent dessert.
41:54Oh!
41:55Oh, my God, no!
41:56Someone, call the fire department!
41:58I need a fireman!
41:59Uh-oh.
42:00Preferably one from one of those sexy calendars.
42:03Oh, crap!
42:05Crap, crap, crap, crap, crap, crap, crap!
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