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Worst Cooks in America - Season 30 - Episode 04: Reality Check: Culinary Outlaws
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00:00Previously on Worst Cooks in America, Celebrity Edition.
00:03Welcome to the Worst Lotus.
00:06My team is aggressive.
00:07Oh my God.
00:09She just missed me.
00:12I've been hit!
00:13Medic!
00:14Don't underestimate their inability to break down a whole fish.
00:17Feeling like this is going to be the death of me.
00:20Oh my gosh, it's time to walk.
00:21I don't know what the hell I'm doing, okay?
00:23Amara, please bring me that red apron,
00:26but you'll always be a part of the red team.
00:29Red team for life.
00:30Tonight, celebrities that can't cook.
00:36And we've got the full scoop.
00:38Oh, it's gross.
00:39Oh my God, it's gross.
00:41For these sizzling and scintillating stars of stage and screen,
00:46it's time for a reality check.
00:49Roll camera.
00:49Mr. Entertainment, Jeff Mara.
00:52Oh, we're playing with fire here, Tiffany.
00:53And Tinseltown, Tiffany Derry are on the scene.
00:56This mess over here, my goodness.
00:59They'll take these hot shots.
01:00Yeah, let's not blend the lid.
01:02From public meltdown.
01:03Nice bump.
01:04Bump to toast of the town.
01:06Hey, I'm cooking now, boy.
01:08And one of these A-listers will win $25,000 for charity.
01:13Oh, that's disgusting.
01:13On Worst Cooks in America, Celebrity Edition.
01:17Reality Check.
01:20Howdy, recruits.
01:22Howdy, chef.
01:23You got the sheriff hat.
01:26Welcome to the worst saloon in America.
01:29Oh my God.
01:32I know you are all used to the frontier of reality TV.
01:35But this, I can guarantee you, is a whole different rodeo.
01:41For today's skill drill game, you'll
01:43have to make a trio of rootin' tootin' tacos.
01:46But first, you must work together as a team
01:49to hunt down the ingredients located
01:52across our wild west town.
01:54And use those ingredients to fill in our recipe board.
01:58Oh my God.
01:59To retrieve your ingredients, first up
02:01is the recruit rodeo.
02:02You will need to lasso these hair cans of beans
02:05to retrieve your missing ingredients.
02:08It's what I do.
02:09But I must warn you, do not get things tangled
02:11at your next station.
02:12You will need to break apart the tumbleweeds
02:14to collect more ingredients.
02:17Next up, you're starring in a spaghetti western.
02:20You must dig through the spaghetti
02:22to find the set of the next missing ingredients.
02:26Then, it's last call at the saloon for showdown.
02:30You must smash open those bottles
02:32to receive your final set of missing ingredients.
02:36Well, we've got a smasher.
02:37Yeah.
02:38Once you have placed all the correct ingredients
02:40on the recipe board and got the knob from us sheriffs,
02:43it's time to get those tacos to sizzlin'.
02:46You'll have 35 minutes to retrieve the recipe
02:49and cook your tacos.
02:51Now, recruits, you do not want to be playing second fiddle
02:54here on this competition.
02:55There is a huge advantage for the best tacos in town.
03:00Whoo!
03:00That's cool.
03:01All right, it's time to saddle up
03:03and wrangle those ingredients.
03:05Recruits, your time starts now!
03:07Yee-haw!
03:16All right, let's go!
03:17Wrestle them beans up!
03:18Come on, come on, come on, come on.
03:19It is essential that we find these ingredients
03:22as fast as we possibly can
03:23so we can make our tacos delicious.
03:25Come on.
03:26Whoo!
03:27Beverly is not a natural on the lasso.
03:30Here, go, go, go, go, go, go, go, go, go, go, go, go, go, go.
03:32She gives up very quickly.
03:33Come on.
03:34Whoo!
03:35Oh, oh, grab it, grab it, grab it, grab it, grab it.
03:38Downtown Julie, I mean, how about Tombstone Julie Brown?
03:41She just, boom.
03:44Okay, go, next.
03:45Let's go, Red Team!
03:46Big money, big money!
03:48Oh!
03:49Ah!
03:50I'm worried because gays are not known for lassoing.
03:55Come on, cowboy!
03:56Oh, almost, son of a gun!
04:00There it's cold, Slater, keep going, bro!
04:02Whew!
04:02One can down.
04:04Yeah!
04:05Val is pretty good at this one, go, Val!
04:09Come on, come on, come on, come on!
04:10I didn't know that I was gonna be so good at lassoing.
04:13I have a wide range of talent.
04:15They're winning, they're winning!
04:16Let's go!
04:17Get some flag on it, you're gonna need it!
04:19Okay, okay, okay, okay, go, go!
04:22Here, Pitch, here!
04:23Hold that.
04:24Oh!
04:26Step in.
04:28Let it go!
04:28Let's go, Red!
04:30Oh, man, there he goes.
04:31Station two, I would say it's a finesse job.
04:34Yeah, get, go!
04:35We have to be very delicate with the tumbledore.
04:37Pound it, CT, beat that boy out, there you go!
04:39Right here!
04:40No, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no.
04:41Oh, pound it!
04:43Oh!
04:44Yeah!
04:44I'm just gonna stomp on it.
04:45Let's get these ingredients.
04:47Oh!
04:49Here you go, sweetheart!
04:51Get up in that skeddy!
04:52Okay, dive in, dive in!
04:53I got two?
04:54That's everything?
04:55Moving on, moving on!
04:56It's spaghetti time!
04:59Oh, gosh.
04:59Ah!
05:00What's that?
05:01For who?
05:02All right, we are on the same team now.
05:04Now, skeddy fights!
05:05Get the recipes!
05:06Oh, that's disgusting.
05:07One, two, three.
05:09Oh, this is real spaghetti.
05:11Ah!
05:11Oh, here it is!
05:14Woo!
05:15Here, we got them!
05:15Go take these!
05:16Let's go, Red Team!
05:17Let's go!
05:18Okay, go, go.
05:19Do one.
05:20Do it.
05:21Whoa!
05:21Whoa!
05:22Do it.
05:23You guys!
05:25Wait!
05:25CT, I think he just loves breaking things.
05:27Zip!
05:28Way to do it for Team Blue.
05:30Okay.
05:31All right.
05:32So, Ronald, that's a pepper.
05:33They now have to put them in the right place on the recipe.
05:37Parsley.
05:37No, right?
05:38No, that could be.
05:39That could be.
05:40I need a jalapeno.
05:42Give me jalapeno.
05:43Everything is correct on the pico de gallo.
05:44Keep going.
05:45There's a couple more on there.
05:46We need some work with our avocado crema.
05:48You have avocado, sour cream.
05:50You need one to two tablespoons of what?
05:51Try this.
05:52Nope.
05:53You never need both sour cream and creme fraiche.
05:55We don't know.
05:56The more time we take getting the ingredients right on the board, the less time we have
06:01to cook.
06:02You already got creamy stuff in there.
06:04You need something maybe spicy.
06:05Spicy.
06:06Chef Chuck.
06:07What is that?
06:08Parsley.
06:09No.
06:10Does someone have cilantro?
06:11I have cilantro.
06:12Where do you want it?
06:12I think it's for what you're doing.
06:15No?
06:16Pico de gallo is correct.
06:17What is dry that you would have up there?
06:20We used cumin in Persian cooking growing up, and I'm thinking, let's try cumin.
06:25Boom.
06:25There you go.
06:26Let's go to crema.
06:28What makes an avocado creamy?
06:30Here.
06:31Here.
06:31Red is good.
06:32You can start cooking.
06:34All right.
06:34I'm the taco meat.
06:35You need one more there.
06:37Uh, right.
06:38Boom.
06:38We have one spice left on the board.
06:40Guess who's holding it?
06:41This guy.
06:42Chef Chuck.
06:43You are correct.
06:44Let's cook.
06:44Let's cook.
06:45Let's cook.
06:45Ooh, ooh.
06:4724 minutes to make tacos.
06:49We know.
06:49We know.
06:50It's a large steak.
06:51You must have the pico, the crema, and the protein.
06:55And also, topping of your choice.
06:58What the freak is the paprika?
06:59Oh.
06:59You know, I think this is a good challenge for them because this is the first time they're
07:03really doing it start to finish on their own, right?
07:05I'm a bit nervous to see the recruits cooking without a demo, without any direction from me.
07:11Oregano.
07:12Oregano.
07:13Oregano.
07:14Coriander.
07:16What's coriander?
07:17Everybody has had a taco.
07:19So, this is a good way to test these recruits out and see if they're learning.
07:23Let's get that meat going, guys.
07:25Focus.
07:25Only one winner will be today.
07:27One winner.
07:28For the taco challenge, we have to pick our protein and add an additional ingredient.
07:33So, me, I'm going ground beef and I'm going to add cheddar cheese.
07:37I love me a ground beef taco.
07:40I've got a snobby, bougie, Beverly Hills palette.
07:42So, if I like it, I'm thinking the chefs are going to like it, too.
07:46That's my .
07:47Chef, for a skirt's sake, do you cut against the...
07:51Well, think about it.
07:51You could sear the whole steak and then cut it after it's cooked.
07:55Okay.
07:56Magic.
07:57It's going to be a little easier and you'll get a better caramelization on it.
08:00.
08:01Reza took the ground beef.
08:03Okay.
08:04I'll do shrimp.
08:05Chef, when making shrimp tacos, do I leave the tail on?
08:09How are you going to eat a taco like that?
08:11Like, what makes sense to you?
08:12Probably not, right?
08:13No.
08:14Guys, we only have 20 minutes left.
08:16So, you can't spend too much time worrying about the meat.
08:19Like, you got to get all the toppings and everything else in there, too.
08:21That's going to be good.
08:23Real good.
08:24Julie, what are you making?
08:25Spicy shrimp.
08:26And the rest, I don't know.
08:28Bag of potato chips.
08:30I don't know what I'm doing.
08:31Make sure you get good color on there.
08:33Don't overcook it.
08:34Feeling pretty stressed about this challenge.
08:36I've never made a taco before.
08:37If I go home today, I'm going with a taco.
08:40It's the worst saloon in America.
08:44It's the place I come from.
08:48Val.
08:49Yo.
08:49Season your meat.
08:50They have never seen me season like this.
08:52They have never seen me put all the seasoning in a bowl,
08:56and then put the meat in there.
08:58Sprinkle from higher up so it goes all over.
09:00Yes.
09:01You got that in the pan now.
09:02Move on.
09:03CT, what protein you using?
09:04What are you thinking?
09:05Chicken thighs.
09:05Chicken thighs.
09:06Nice.
09:07It's Taco Tuesday.
09:08I'll get them in packs of six, you know, straight to the gullet.
09:13And what are you going to do for your topping, buddy?
09:15I'm shred some of that delicious cheese on top.
09:18All right, all right, all right.
09:19Ryan, what are you making me?
09:20Some ground beef tacos.
09:22Ground beef, all right.
09:22Ground beef tacos.
09:23Spread it out.
09:24No, don't bunch it up, bro.
09:25No?
09:26No, you're making a burger patty right now.
09:27Oh, what?
09:28Yeah, what am I doing?
09:29I don't know.
09:30Now get the spice in there, too, after you break it up, okay?
09:33Got it.
09:34For the crema, add the avocado.
09:37I've never had crema before.
09:39Usually I just put sour cream on a taco.
09:41Where's the sour cream?
09:42In the fridge.
09:43But this is the fancy way of doing it.
09:46Ah!
09:47My pit is stuck.
09:48There we go.
09:50Wow.
09:51Whew.
09:53I got it.
09:55Ryan's spice mix is basically creating a plume of just danger smoke.
10:01I feel like I need a wet rag over my mouth.
10:05Bless you, young lady.
10:06Just got to whiff the cayenne or something.
10:08Whew.
10:09All right, we got about seven minutes left, recruits.
10:12Mmm.
10:13Mmm.
10:14That tastes good.
10:15Okay.
10:16I'm making tacos.
10:18You all right?
10:19Olé!
10:21Not taste again with that pork, CT, please.
10:24I got to eat this stuff, man.
10:25Wait and do that to you, chef.
10:26I mean, we might as well just start making out.
10:29They'd love to see that up at the network.
10:31Spoon, Val.
10:32Spoon, Val.
10:33Spoon it right on out.
10:34I am not very good at this.
10:37Spoon, Val.
10:38Spoon.
10:40Spoon.
10:40Sorry.
10:41Ryan, is it mixed?
10:42Now I make my avocado crema.
10:44I mix it up.
10:46I think it's mixed.
10:46Move on.
10:47And I mix it up again.
10:49And I mix it up again.
10:50And I mix it up again.
10:51You stop mixing it.
10:52All right, all right.
10:53You're probably whipping cream over here, my cowboy.
10:56Look at him go!
10:57Oh.
10:57Oh, man.
10:58Slipped on the skeddy.
10:59I turn around to grab an avocado.
11:02I slip.
11:03I have a shooting sharp pinch running through my leg up to my hip.
11:08You all right?
11:09I just had knee surgery a couple months before arriving to boot camp.
11:12So my leg is burning.
11:16Ryan, I might have to put you down.
11:18Everyone is in regular time and I'm just in slow motion time.
11:22Uh-oh.
11:31It doesn't matter.
11:32That sharp pinch is not stopping me.
11:34Big advantage for the little cowgirl cowboy that wins here today.
11:38All right.
11:39Let's make pico.
11:40Come on.
11:40Let's finish strong.
11:41Reza, are you on pico now?
11:42Yes, ma'am.
11:44This really is the Wild West.
11:46You got to be careful.
11:47You may not get shot, but you may get some shards of glass coming your way.
11:51Thanks to moi.
11:52Sorry.
11:54Is this cilantro?
11:55Smell it.
11:55Does it smell like something?
11:56All of these freaking green herbs look the same.
11:59Let me see.
11:59That's cilantro.
12:01Right now, I haven't seen anybody add their toppings.
12:03I'm adding pomegranate because it's good for you.
12:05Three and a half minutes.
12:06What are you going to do for your topping there, love?
12:08I haven't got that.
12:10All right.
12:10I forgot about my topping.
12:11Luckily, there is a chunk of cheddar cheese.
12:13I got the cheese.
12:14I'm going to add some extra love and maybe a drip or two of sweat.
12:18A shrimp taco feels like something you'd have at the beach.
12:21So I'm thinking mango.
12:22Woo!
12:23Doggone it.
12:24It is hot in here.
12:25Julie, what are you going to do for your topping?
12:27No idea.
12:28I'll get it.
12:29I'll think of something now.
12:31I am using pineapple.
12:33Get your tortillas hot.
12:35Get them warmed up.
12:35Oh.
12:36She's out.
12:37OK.
12:37Maybe they're a little burnt.
12:38Only perfect tortillas for my chefs.
12:41Uh-oh.
12:41Get another one down.
12:42No, that ain't no one.
12:44You got to start slicing that meat, Val.
12:45You don't have time.
12:46Stop eating.
12:47I need it on the plate.
12:4840 seconds left.
12:49Run up, Cowboys.
12:51Ryan, you got to get some in your tacos, man.
12:53Just start building.
12:54I'm not going to have time to make my topping.
12:56Ah, me.
12:57Get things in tacos, Bev.
12:58Ugh.
12:59Fensive up in here.
13:01Five, four, three, cilantro, two, one.
13:07Stop, stop, stop.
13:08Stop.
13:10Yee-haw.
13:12My leg hurts, but at least I got my tacos done.
13:16All right, let's go try some tacos.
13:19Manila, you're up first.
13:21Here you go, Sheriff.
13:22Oh.
13:23Well, Chef Tiffany is obviously the sheriff of this town,
13:26which would make Chef Jeff the deputy.
13:29There's a little gold dust and leaves on there.
13:32I've had fancy tacos.
13:33I've had caviar.
13:35I've had foie gras.
13:36I don't know if I've had gold leaves.
13:38There's gold in them there.
13:39Shrimp tacos with mango.
13:42You have a lot of flavors going on here.
13:43The mango is a nice little kind of fruity addition
13:46to help break up the spice a little bit.
13:48The shrimp is cooked all the way through.
13:50But it's a dry, crumbly tortilla.
13:53But other than that, good shrimp.
13:56Val, you're up next.
13:58There it is.
13:58Val, what did you make?
13:59Skirt steak.
14:00I added pomegranate.
14:01They're more like the tacos you get
14:03when you, like, stumble out of a club.
14:05You're starving, and there's Val flipping his tacos.
14:09You really got aggressive with all that spice in there.
14:11Less cayenne.
14:12I need more crema on there.
14:14Yeah.
14:14Did you, like, run out of crema or run out of time?
14:16I ran out of time.
14:17There you go.
14:18I will say your pico de gallo is delicious
14:20with the amount of acid that you have in here.
14:21And I like the pomegranates in here.
14:23I appreciate you guys.
14:25Right, Reza, come on up.
14:27Very pretty.
14:27It's beautiful.
14:28My tacos look like they're ready for their social media premiere,
14:34debut, multiple likes.
14:36Like, these are going viral.
14:38I did a ground beef taco and added the cheddar cheese.
14:42The plate looks like something I would have at a restaurant.
14:45Greasy meat, orange fat, spiced, but well-ground.
14:50It's really nice.
14:51You did a very good taco here.
14:52Thank you very much, Chef.
14:54CT, come on down, buddy.
14:55Look at this.
14:56He's the bad guy, for sure.
14:57He's the heavy in the Western.
14:59Anything I can do to take the chef's mind off my tacos,
15:03I'm going to do chicken thigh tacos
15:05with some extra Wicked Chop cheddar on top.
15:07And if it's Wicked Chop, it's a smart taco.
15:11Nice cuts on your pico de gallo.
15:13But I would have liked the chicken seared a little bit more.
15:16I also would like a little more salt.
15:18But I'm loving the taco combination with the cheese
15:21and the chicken and pico de gallo.
15:22You got something nice going on here.
15:24Yeah.
15:24Thanks, Chef.
15:25Beverly.
15:26Ooh.
15:27I am just so bummed that I didn't have a minute more
15:30just to get that steak properly cut.
15:32I did skirt steaks and cheddar cheese.
15:35You got a great amount of flavor on your steak.
15:37It is spot on.
15:39Got a great syrup, great kind of medium,
15:41but it's really a large chunk of steak
15:43to wrestle with in a taco form.
15:46Right.
15:46But you did a really good job.
15:48DTJB, let's do it.
15:50It's downtown Julie Crown.
15:51It's intimidating to have one chef taste your tacos.
15:55Never mind two.
15:56Shrimp is well cooked and really well spiced.
15:59Brilliant use of pineapple.
16:01Very complimentary to the spicy shrimp.
16:03But I think it's hard to eat the shrimp with the shell on.
16:06I thought maybe it'd be better for you to pick up and taste.
16:09But then I have to dig through each taco.
16:11Yeah.
16:11Come get your taco.
16:13Get out of my saloon.
16:13All right, Ryan.
16:15Come on down.
16:18I wasn't moving very fast,
16:20so I got you the crema ground beef taco.
16:23All right.
16:24That's about it.
16:24I am missing the toppings.
16:29I feel like I'm swimming naked with no speedo.
16:33You need the speedo.
16:36It's that bad, huh?
16:37I don't know what it is.
16:38I don't like it.
16:40Jeff can't even eat my taco.
16:42Oh!
16:43Why you gotta do me like that, Jeff?
16:46What?
16:46I don't feel good about this.
16:50What flavors did you put?
16:51What spices?
16:52All those.
16:53And salt.
16:54I didn't put any salt.
16:55I know.
16:55That's what's missing.
16:57All right, recruits.
16:58Only one recruit can rustle up the big advantage for the main dish challenge.
17:04The recruit who impressed us the most is...
17:07Reza!
17:08Woo-hoo!
17:10I won!
17:11I win!
17:11I win!
17:12Yay!
17:13You are going to be receiving the Lone Star Advantage,
17:19which means you get immunity from the next dish challenge.
17:24Woo-hoo-hoo-hoo!
17:25Yes!
17:25I feel on top of the world.
17:33Welcome back, recruits.
17:35As you can see, the blue team is down a person due to issues with his leg.
17:39Sadly, Ryan will not be continuing on in this competition.
17:43There's too much pain.
17:47And I don't want to make my leg worse than it already is.
17:50We saw the limp.
17:51Poor guy couldn't walk.
17:52Slow and steady wins the race.
17:53I came to boot camp to be able to cook for my family.
17:58And I've learned so much.
17:59Is that a habanero?
18:00Ah!
18:02What is wrong with this?
18:04Oh!
18:05Hey, I'm cooking now, boy!
18:07Woo!
18:07Even though I'm leaving early, I'm not done cooking.
18:09I'm still going to be heading up Chef Jeff daily for help until he blocks me.
18:15He will not leave empty-handed.
18:17He will be taking home $2,500 for the Max Crutchfield Foundation.
18:22Go around the world teaching kids how to swim.
18:24This all has to do with helping the younger generation, helping the younger kids out.
18:28Woo, Ryan!
18:30We wish him all the best.
18:31But the show must go on.
18:33That's right, recruits.
18:34Time to raise the stakes.
18:37All right, recruits.
18:38I'm going to show you how to make my pepper-crusted cowboy ribeye with blue cheese anchovy butter and charred
18:44broccoli with lemon and Parmesan.
18:46And sweet potatoes I love.
18:48Woo-hoo!
18:49All right, recruits.
18:50Today, I'm showing you how to make a cowboy ribeye with broccolini and some fingerling potatoes.
18:57Nice.
18:58I've never heard of a cowboy steak, but I'm assuming it's made of cow, or maybe it's made of boy.
19:03These are our bone-in prime giant ribeyes.
19:07First thing, I'm going to do the spice rub.
19:09Grab a little white peppercorns in my pepper grinder.
19:12Pink peppercorns with black peppercorns.
19:14I'm just going to eyeball it.
19:15Granulated garlic, salt, and a little bit of turbinado sugar.
19:18I'm going to grind it.
19:19That's just about perfect.
19:21We're going to get it on a wire rack sheet pan, and we're going to get it in the 300
19:24-degree oven.
19:25We're going to do a little reverse sear method, which is a slow way of kind of bringing this to
19:29a central, unified temperature.
19:32And then we're going to hit it hard in the pan and get a good crust on it.
19:35For today's challenge, we are kind of making our own-
19:38Spice rub.
19:39Version of a rub.
19:40Mm-hmm.
19:41Are there some dry herbs that you wouldn't use?
19:44I wouldn't go straight into herbs because they burn.
19:48Spices.
19:49See how thin this is?
19:50So the finer...
19:51Yes.
19:52That's the kind of stuff that we use?
19:53Yes.
19:54Take that dry rub, pack that on there.
19:56It's going to create a whole other flavor once you cook it.
19:58Is there a bone in that?
19:59It is a bone.
20:00So a ribeye is the loin cut of the beef, which is sort of the tender piece of the meat.
20:05What makes it a cowboy ribeye is when the bone is in it.
20:08Okay.
20:09My compound butter.
20:11Two sticks to butter in the bowl.
20:12Some fresh chives, crumbled blue cheese, two to four anchovies.
20:16Ugh!
20:16I saw that, Bev.
20:17You're going to try this, though.
20:18Can't we do, like, rosemary, some herbs, anything but anchovies?
20:22Tablespoon of the stone-ground mustard.
20:24A little honey to sweeten it up.
20:25A little lemon zest and lemon juice gives a little brightness to the butter.
20:28A couple pitches of salt, mash all this up, plop it in some plastic wrap, and make it into a
20:34log.
20:34This is going in the fridge.
20:36These are called fingerling potatoes because they're like your finger.
20:41In the pot with cold water.
20:42Anybody can think of a reason why we start in cold water.
20:45Evenly cooked as opposed to the outer part getting cooked.
20:49That's 100% accurate.
20:50If I start in cold water, the outside and the inside cooks at the same time.
20:54Do we put any salt in that water?
20:55Of course we do!
20:57You know it, cold, salty water.
21:00We're going to do sweet potatoes, knife tender.
21:02Hot potatoes right into the food processor.
21:05So you don't hand-mash these?
21:06These are whipped potatoes, a little more luxurious.
21:09Okay.
21:09And then you'll just add hot cream, melted butter, put this lid on.
21:14We're getting air in there, we're whipping it up.
21:17Potatoes, done.
21:18You know that, you can do this, or you can add your own spin with any potato.
21:22Peel it and do this, you're good to go.
21:23And we're going to crisp my potatoes with some butter and olive oil.
21:28A little garlic.
21:30Give it a toss, just flip it over.
21:32Wow.
21:32Squeeze some lemon juice, tarragon, parsley, deal as well.
21:36Parm.
21:37Cute, that's a lot of cheese.
21:38A nice amount.
21:39Just say when.
21:40That's how much I want when I go to the Olive Garden.
21:43Okay, let's sear my steak hot pan.
21:45Oil, make sure that bottom is touching.
21:48It's got a crust so that everything cooks nicely.
21:50This will give me the even cooking I'm looking for.
21:54Look at that, nice char on there.
21:56After getting a good sear on it, I'm going to lower the heat.
21:58Throw some thyme in there, some garlic, and that'll perfume the butter.
22:02Flavoring the steak.
22:03Now I'm tilting the pan, face this side.
22:06Magic's happening right now.
22:07Right in front of our eyes.
22:08Right in front of your eyes.
22:09You see that?
22:10That's the color I want.
22:11Okay.
22:11Now, it goes in the oven.
22:1312 minutes.
22:14At 425.
22:15I can't wait to cook this at home.
22:17I love that.
22:18Broccolini.
22:19Blanch in hot water, and we shock.
22:21Shuck it.
22:21That's it.
22:22Shuck it.
22:23Take it out of the water, and to the pan we go.
22:26Want it charring.
22:27I'm moving the pan around, getting some color on that broccoli.
22:30This is where the artistry comes.
22:32Yes.
22:33Toss it with a ton of fresh lemon juice and parm.
22:36Simple, bright, delicious.
22:37Oh, beautiful.
22:38Beautiful, right?
22:39Broccoli.
22:40Done.
22:40All right, let's plate.
22:41Do sweet potatoes right into the broccoli.
22:43That's so cute.
22:45I'm going to need a new dishware when I go home.
22:46Top that with maple walnuts and chives, and then plating our broccoli here.
22:50My steaks, the compound butter.
22:52I mean, come on, huh?
22:53Beautiful plates.
22:54How about a little garnish?
22:56I'm going to take some rosemary here.
22:58I'm going to grab a cloche.
23:00I'm going to grab my weapon of choice.
23:03I'm going to hit the button.
23:04Get it smoking.
23:06Put it on top, and dome it.
23:09And then when you present it, you get a nice plume of wonderful rosemary smoke.
23:15Let's plate my steak all together.
23:18Go with some potatoes, some broccolini.
23:20That's it, guys.
23:21Woo-hoo!
23:22You better work, Chef Tiffany.
23:24Should we taste this?
23:25Yeah.
23:26Mmm.
23:27Wow.
23:27Those potatoes are fire.
23:30They're such a nice crunch still.
23:33Oh, it's a great steak.
23:34Mmm.
23:35Mmm.
23:35That's so good.
23:36All right, you have 60 minutes.
23:38To put your own spin on the rub on the steak.
23:41Your potatoes and your vegetable.
23:43Reza, since you won the skill drill, you have won the Lone Star Advantage, which means you have immunity!
23:50I'm going to cook my heart off.
23:51Good.
23:52And your time starts...
23:53Now!
23:54Now!
23:55Go!
23:57Steak them up!
24:00Make your spice win.
24:02Let's go.
24:02The rub.
24:04up.
24:05You got it, CT?
24:06I don't know.
24:06I thought I did.
24:07For my dry rub, I grab coffee, sea salt, granulated garlic, and some white peppercorns.
24:13So I'm using coffee because, one, I love coffee.
24:15Two, I've had a coffee rub at a steakhouse before.
24:18It's just a spokesman about the coffee, so I grab it.
24:21Why not?
24:22Hey!
24:23Look at this guy.
24:24Mechanic of the year.
24:25He works on cars.
24:26What is that?
24:28Cold.
24:29Oh!
24:30Reza has a lot of freedom here because he has immunity, and you cook very different when
24:34you have immunity.
24:35You cook with a little more risk, and you're probably willing to try things a little bit
24:40more.
24:40Peppercorns.
24:41I'm going to do a coffee fennel peppercorn rub.
24:45Whole white peppercorns.
24:47Anything that's pink, anything that's gay, anything that's fabulous, I'm all about
24:52her.
24:52Pink peppercorns.
24:54Black peppercorns.
24:55And paprika for color.
24:57So thick, she's going to be crushed.
24:59A lot of salt.
25:00Reza has immunity, so it ultimately becomes a cook-off between Manila and I.
25:05Whoever's in the bottom is going to be up for elimination.
25:08Sprinkle the salt like I did.
25:10Sprinkle, thank you.
25:11Ooh, that works, chef.
25:12Just massage your ears.
25:14Don't take the salt off by rubbing some light.
25:16Oh, yeah, yeah, you're right.
25:17That's good.
25:18Rub it up.
25:19Get them in the oven.
25:19Going in the first one.
25:21All right.
25:22CT, get that steak.
25:23Why isn't it rough?
25:24Because.
25:25All right, you're mixing it all together.
25:26You don't need to do that.
25:27I don't know why I'm adding the spice to the butter.
25:29Then again, I don't know why I do half the stuff that I do.
25:32You're definitely putting your own spin on that ribeye.
25:35What about our steak?
25:36Let's get it in the pan.
25:37Wow, look at that crust.
25:38She's crusty.
25:42Tongues, Val.
25:43Sorry.
25:44Once you flip, go ahead and baste the steak.
25:47You can never baste enough, chef.
25:49All right, go in the oven.
25:50I don't want it black.
25:51Tilt it, yep, toward you and baste.
25:52Towards me.
25:53And pick it up and put it on top.
25:55Where's my spotlight?
25:57I'm basting.
25:58I'm sweating like a drag queen at church.
26:01You ready for your steak to go in the oven?
26:03Sure am.
26:04Let's do this.
26:04All right, Val.
26:05Let's go.
26:0745 minutes, kids.
26:08Start on our taters.
26:09Awesome.
26:10I'm going with roasted Brussels sprouts and mushrooms with a cream sauce.
26:15What's going on with your potatoes, Bev?
26:17I'm doing something different.
26:19I don't want to do mashed potatoes because they're going to take way too long to cook.
26:22So I'm going to go for the small potatoes and just smash them.
26:26This could be awesome or it could very well not be.
26:30I am actually going to copy Chef Jeff.
26:33I'm going to make the pureed sweet potatoes.
26:35Go safe.
26:36I'm a Virgo.
26:37But will I be safe?
26:38I'm going to roast some cashew nuts and sprinkle them on top.
26:43I don't know.
26:44Is this a sweet potato, chef?
26:45Yes, it is.
26:46My signs, I'm going to make mushrooms, Brussels sprouts, and a sauce and sweet potato fries.
26:50CT, why are you chopping?
26:52I'm making sweet potato french fries.
26:54Oh, okay, great.
26:55What, you don't like french fries?
26:56I won't make the french fries.
26:57No, I love french fries.
26:58Go for it, hell.
26:58Well, I don't like the attitude now.
26:59I feel like I've got to be sweating.
27:01No, you're good.
27:01You're good.
27:02I haven't gone over this.
27:03You've eaten it.
27:03But can you make them?
27:04No, you can't.
27:05I thought you said, is use all right spider?
27:07Giving me anxiety, chef.
27:09All right, compound butters.
27:10Get them in there.
27:11Yeah.
27:12How's that anchovy?
27:13Oh, gross.
27:13I am just putting them in and I will get them in the freezer and then I don't have to
27:16think about them or talk to them again.
27:18Take a little bite real quick.
27:19Take a bite for me.
27:20Is that required?
27:22No, but...
27:23All right, let's go to the freezer.
27:26My timer stopped.
27:28Now I know I pressed go on this timer.
27:31God, I'm gonna die.
27:32I don't know if that steak has been sitting in there for two minutes or for 12.
27:36You gonna put your timer on?
27:37No, my timer's not working.
27:39This dish, it's all about the steak.
27:41You really need to make sure that you don't ruin the meat.
27:45This is the only steak I have.
27:53My timer's not working.
27:55It's like, oh, now it is.
27:57Let me check the temperature.
27:59Come on, 145.
28:01We're gonna do 135.
28:02135.
28:03112.
28:04Back in.
28:05Let's go.
28:06Stressful.
28:0730 minutes.
28:08Watch this.
28:08Garbage bowl.
28:09Tomorrow.
28:10Boom!
28:12Boom!
28:15I hope that someone had that.
28:16Did someone get that?
28:17No one.
28:18Couldn't do it again if you tried.
28:19No, I was feeling the spirit.
28:20I'm doing asparagus.
28:22How long are they chilling in the ice?
28:23Until it's cold, Val.
28:25Touch it.
28:25In school, I was that guy.
28:27I asked a lot of questions.
28:29Turns out I'm still that guy.
28:30Val.
28:31Yup.
28:31Asparagus is a little overcooked.
28:33Okay.
28:34This is not good.
28:35It's a very flaccid asparagus.
28:37So I would grab a few more and do it again.
28:40Okay.
28:40I need to start over.
28:41Got it.
28:41I'll make more.
28:43Oh.
28:45Ah!
28:46Think these need a little bit more time, chef.
28:48You're the boss.
28:49I'm just a guy up here.
28:51I'm...
28:52Ricing potatoes.
28:54Ah!
28:55Ah!
28:56Ah!
28:58The steak is out of the oven and resting,
29:00but there's no rest for your man,
29:01because I need to get these potatoes to the perfect consistency.
29:06How's the mash?
29:07Tastes good?
29:08It tastes a lot more salt than you would think.
29:10You drop the salt in there,
29:12and it's like David Copperfield potatoes.
29:15They disappear.
29:16Mashed potatoes takes salt.
29:18Yes!
29:19All right, everybody, I would go get your steaks
29:21and get them in there with the rosemary.
29:23Now, uh, get ready for the thing thing.
29:25Yep, sure.
29:26The thing thing.
29:27I know exactly what he means.
29:29The thing thing.
29:29It's the pan.
29:30It's the cast iron.
29:31Is it ready to be seared in the cast iron?
29:33Three sentences in two words.
29:35Ding, ding.
29:35I'm speaking his language.
29:37Word one now.
29:38I'm scared.
29:40Nine minutes left.
29:41Ah, .
29:42I burned it.
29:43No, you're fine.
29:44You just got some red stuff in there.
29:46It'll lighten up.
29:47You didn't burn anything.
29:50What's it at, Julie?
29:51Should I do F or C?
29:53I haven't quite mastered how that damn thing works.
29:56Talk to me in Fs.
29:572-0-20.
29:58That's hot.
29:59An instant-read thermometer.
30:00It's pretty fail-safe.
30:02Doesn't lie.
30:03It's 193.
30:04It cannot be 193.
30:05It's 140-43.
30:06It's 138.
30:07We just skipped three time zones.
30:09I have no clue what temperature the steak is at this point.
30:12118.
30:12There you go.
30:13Always when I think it's enough, it's not, so.
30:17I really got it, my guy.
30:18Look.
30:19Look, chef.
30:20I'm making homestyle potatoes, and I'm sauteing.
30:23I'm feeling myself.
30:24I'm putting on a little bit of a show.
30:26All right, Val.
30:27Look at him.
30:27Half of it's at the pan, but you got it.
30:30What's in there, then?
30:31Oh, you're gonna do mash, dude?
30:32Let him soak a little bit.
30:32All right.
30:33Like, blanch them?
30:34Sure.
30:35All right, just make sure they're super dry, then.
30:37I would almost, I would almost roast these rather than try to fry on a small sheet pan.
30:44Season them nicely.
30:45Get them in the oven.
30:46Make sure they're lined up like soldiers.
30:48I think I need a little green on my plate, so I'm gonna just quickly saute.
30:53Spinach.
30:53Spinach.
30:55Five minutes.
30:56Let's rock and roll.
30:58At what time should we be cutting this steak?
31:00Now!
31:00Now!
31:01Stay alongside the bone first.
31:03Not too thick, not too thin.
31:05Come on, Val.
31:06I want you cutting that steak.
31:07Steak, steak.
31:08Uh, no.
31:09Can I eat raw thyme?
31:10I don't know.
31:11I'm not a gerbil.
31:13One minute!
31:15Yee!
31:15Ooh!
31:16Yee-haw!
31:17We're still at wild, wild whisk, baby.
31:21Get the torch going.
31:22How do you use this?
31:23Just push the button.
31:24Jeez.
31:24I feel like she's salty enough.
31:27Then don't do it.
31:28So I ain't go, don't do it.
31:2930 seconds.
31:30Where does the time go?
31:32Ah!
31:3310!
31:349!
31:358!
31:367!
31:376!
31:385!
31:394!
31:393!
31:402!
31:411!
31:42You're done.
31:43Woo!
31:45Way to go!
31:46Whoa!
31:48Be fun.
31:49All right.
31:50Let's go taste some steaks, shall we?
31:51Do it.
31:53Beverly, you are up first.
31:57Wow!
31:59Tell me how you put your own spin on the rub.
32:01I did cayenne pepper, onion and garlic, brown sugar, and loads of butter.
32:06For my vegetables, I did mushrooms and brussels sprouts and then a smashed potato with rosemary
32:12and parmesan.
32:13You did an extra vegetable by doing the brussels sprouts.
32:16The steak perfectly cooked.
32:18I am feeling a great sense of relief because this was a monster of a task.
32:24You got an unbelievable sear on there.
32:26Potatoes are great with the rosemary and parm.
32:28You should be really proud of yourself.
32:30Thank you, chef.
32:30All right, Julie, let's go.
32:33Ta-da!
32:34Wow!
32:36On the rub, got garlic powder, mustard powder with peppercorn.
32:39The veggie side, I did zucchini.
32:40Sweet potato.
32:42It's topped with chives and nuts.
32:44The ribeye.
32:44Love the chunky kind of rub you got on there, but just a little undercooked.
32:49Not feeling as confident as I did walking in.
32:53Would've loved a little bit more salt on it.
32:55I think your zucchini's lovely.
32:56I love the plating of it.
32:57I think those potatoes could've been, like, either whipped a little more or cooked a little
33:01more.
33:03All right, CT.
33:07All right.
33:08My vegetables, I went with brussels sprouts with mushroom.
33:12The steak, I went with coffee garlic, salt pebble.
33:14This is super flavorful.
33:16This steak is seasoned to perfection.
33:18Great rub.
33:19I love the coffee addition.
33:21Chefs loves a steak.
33:22You know, they made me a career shift at this point.
33:25Chef C.
33:26It's gonna ring, Chef C.
33:27G.
33:27I appreciate the fries.
33:28I think these are really tasty, and I'm glad you have color on them.
33:32Your brussels sprouts are intense.
33:34Like, really acidic, but great job.
33:37Manila, you're up first!
33:39That's it!
33:41I present to you, Chef Tiffany, a pink peppercorn cowgirl steak with rosy red potatoes, sweet
33:48corn, and sexy spinach.
33:50You got a really good sear on the steak.
33:52The only thing is one side is a little more cooked than the others.
33:56Ah!
33:57And you did a last minute change with adding spinach.
34:00Did you add wine into this?
34:01A little.
34:02When we cook with wine, we have to cook off some of the wine alcohol flavor.
34:06That pinot grigio is at least $14 a glass.
34:09You better enjoy that.
34:11Is there still wine on this spinach?
34:14All right, Reza.
34:15I made you a yee-haw!
34:18Persian cowboy steak!
34:20What makes it Persian?
34:21Come on now, I'm Persian.
34:23Well, you have a nice crust on here.
34:25There is some even cooking as well.
34:27At the very end, you sliced it a little too thick, but I like that you have a lot of
34:32different
34:32things happening here, and they are all flowing together.
34:35Good job.
34:35Thank you, chef.
34:36All right, Val.
34:36Come on up.
34:37Okay.
34:38I made a cowboy steak with asparagus and home-style potatoes.
34:44I'll be honest.
34:45The potatoes might be my favorite part.
34:47The steak itself seared it nicely.
34:49You just overcooked it in the oven.
34:51It's hard to ruin a steak, and that's exactly what I did.
34:55All right, recruits.
34:56As the sun sets on today's challenge, some of you have mastered the art of a cowboy steak.
35:01But sadly, two of you are at risk of getting run out of town.
35:05On the red team this week, this win goes to...
35:10Reza!
35:12Whoo-hoo-hoo!
35:15I'm killing the game.
35:16The potatoes!
35:18I tried to not eat, like, three more spoons while it was sitting in front of me.
35:23So, good job.
35:24Thank you, chef.
35:25And the blue team, the best dish was made by...
35:28Beverly!
35:30I am just so happy.
35:32It was a very big steak.
35:34So, this is a very big win.
35:36Your sides were great.
35:37Nice balance.
35:38Good technique.
35:39Well done.
35:40Thank you very much, chef.
35:41Also safe on the blue team is...
35:44C.T.
35:46Julie, unfortunately that means you are up for elimination.
35:49Please step forward.
35:58Got this, Val.
36:00Oh, I got this.
36:01All right.
36:01Julie and Val for this blind elimination challenge.
36:04You'll have 15 minutes to prepare a loaded quesadilla along with a dipping sauce.
36:10Tiffany and I will leave the kitchen and when we come back, we will try the dish without knowing who
36:16made which dish.
36:17And the person with the least successful loaded quesadilla will be going home tonight.
36:24Your time starts now.
36:25Let's go.
36:27Ooh.
36:28You got this.
36:29You got this.
36:29The last challenge.
36:30I made tacos.
36:31I'm thinking it's the same kind of thing, but, you know, bigger.
36:35What are you thinking?
36:36Spicy chili shrimp.
36:38I'm gonna do a Julie safety move here and go with shrimp once again.
36:43Make sure you take the tails off.
36:44But without the tails.
36:46Chop them up after.
36:48I'm making skirt steak.
36:50This has got to be the best steak I cook today if I want to stay in the competition.
36:54I'm trying to give the steak a little love.
36:57Tough love.
36:58So hopefully it'll reciprocate that love back to me.
37:01Let's give that some flavor.
37:02Cool.
37:03Great.
37:06Got to make a salsa.
37:07So I've decided to do avocado salsa.
37:10Mayo, avocado.
37:11No, no, no, no, no.
37:12There's baked guacamole.
37:13Oh.
37:13Use a spoon to scoop out the avocado.
37:16That way you can keep those cubes intact.
37:18Good call.
37:18Did you tell me that when I did it?
37:19Perfect.
37:19No.
37:21All right.
37:22Let's get to the sauce.
37:23Making my avocado.
37:24Grandma, this is gonna be great.
37:25Careful, careful.
37:26How do I do this?
37:27You can scoop it out the spoon.
37:29Get it in there.
37:29Ten minutes.
37:31Chopity chopity chop chop chop.
37:34Jalapeno for a little bit of heat.
37:36Perfect.
37:37Add it in, add it in.
37:38No, no, no, no.
37:39In your guacamole.
37:40All right.
37:41Yo, check your steak, baby.
37:42How's it looking?
37:43I realize that I'm not gonna have enough time to cook through the steak on just the pan.
37:47Oh.
37:48Into the oven.
37:49You have seven minutes.
37:50Throw in a tortilla.
37:51Heat it up a little bit so it gets all soft.
37:53Get some cheese in there.
37:54Slice up the shrimp a little bit.
37:55Every bite will have shrimp.
37:56Perfect.
37:57There you go.
37:58There you go.
38:00Loaded quesadilla.
38:01Yeah, so what else are we gonna load it with?
38:02Oh, yeah, yeah.
38:03Put some onions and bell peppers in that frying pan right now.
38:06Why?
38:06What do you mean?
38:07I need to put it inside the thing.
38:09Right, but you want them cooked.
38:10You don't want them raw.
38:11You want to cook it.
38:12Really?
38:12No idea why I need to cook them.
38:14They taste pretty good, fresh.
38:16Yeah, let's put the onions in there.
38:18Yes?
38:18Yes.
38:19Less than five minutes.
38:20I think it's burning, guys.
38:22Don't go, don't go.
38:23It's burnt.
38:25Completely burnt.
38:26Get it out, get it out, get it out.
38:27Don't have time to start over.
38:28It's burnt.
38:29It's ruined.
38:31Two minutes and 40 seconds.
38:32Don't play that side.
38:33Play the other side.
38:34I don't have time to start over again.
38:37That looks good.
38:38Val, get the steak out.
38:39I don't have time, so I'm just going with my instincts,
38:43and I'm praying that it's cooked and it's ready to go.
38:46Now cut up the meat very small.
38:48Now char up that lime.
38:50Why don't you put a couple pineapple triangles in there, too?
38:52Yes, put that pineapple in there.
38:53And get it to char.
38:53Mmm, seared pineapple would be nice.
38:56That's it.
38:57Put it in.
38:58Put it in.
38:58Put it in.
38:58Put it in.
38:59Just put it in the .
39:01Yeah, yeah, yeah.
39:02Perfect, perfect.
39:02Two minutes.
39:03We've got to be plating.
39:04I have assembled this quesadilla.
39:06Put all that meat on the cheese.
39:08I'm panicking.
39:09Put your onions and peppers on there as well.
39:11Cut your quesadilla in half.
39:13In half.
39:14Okay, check your pine.
39:15Check your pineapple on your lime.
39:16Get on a plate.
39:17Get on a plate.
39:17Get on a plate.
39:17Get on a plate.
39:18We have 45 seconds.
39:19Where's the plate?
39:21Something red.
39:21Red, red, red, red, paprika.
39:23Something red.
39:2415 seconds.
39:24Of the other one.
39:26Whoop.
39:27Press down.
39:28Pull it out and cut it.
39:29Five.
39:30Just on the quesadilla.
39:30Or whatever.
39:31Three, two, one.
39:32One, yes!
39:32Done, done, done.
39:35Oh.
39:36I could go home right now.
39:37Because my quesadilla is burnt.
39:40There's a lot of mistakes that I made by not leaving enough time to assemble the quesadilla.
39:44I'm feeling nervous.
39:47Julie and Val, we give you 15 minutes to pair a loaded quesadilla with a dipping sauce or
39:53salsa.
39:53Let's start with Deshae.
39:54I love the treatment and the color on the tortilla.
39:58I can't believe it's not burnt.
39:59I'm a fan of the folded over quesadilla.
40:02Oh, it's loaded.
40:03It's loaded.
40:04I love the char on those peppers.
40:06That's a lot of flavor in there.
40:08The trip is kind of bland.
40:10Guacamole.
40:11The cuts need some work.
40:12But the avocados itself, there is some flavor.
40:15I like the grilled lime on there.
40:16Yeah.
40:17And the grilled pineapple, I mean.
40:18This person went the extra mile.
40:20Let's move on to this B.
40:22My quesadilla looks like a freaking pizza pie.
40:25Julie's quesadilla is 100,000 times better looking than mine, but I don't know if it tastes
40:32as good as mine.
40:33The peppers are nicely, thinly cut.
40:35The steak itself is juicy.
40:37Not super seasoned, but when you have a bite with the Oaxaca cheese in there, which is
40:40very salty, it kind of works.
40:42Yeah.
40:42The guac is just a little too acidic for me.
40:45Two totally different quesadillas.
40:47It's gonna be hard.
40:48All right, just give us a second to discuss.
40:50I am not optimistic about these results.
40:52I definitely think I'm going home.
40:54So Tiffany and I agree that the recruit who is staying in boot camp this week is...
41:01Both of you!
41:02Yes!
41:04Yes!
41:05Yes!
41:06Woo!
41:09Since we lost a recruit this week, you are both safe.
41:12Thank you very much, Ryan Lochte.
41:15Huge relief.
41:16I am so happy I'm still here.
41:18Yes!
41:19Yes!
41:20It's something that I don't want to take for granted.
41:22I want to prove that I'm deserving of this second chance and that I am going to make the best
41:27of it.
41:28Go take a disco nap, because we are ready to party next week, all right?
41:33Woo-hoo!
41:35Next time on Worst Cooks in America, Celebrity Edition.
41:38Time for a little celebration.
41:40Bitches!
41:43Ha!
41:44Ha!
41:44Ha!
41:44I'm feeling like I need a drink.
41:47Planning a party is right up my alley.
41:51For your main dish challenge, brunch burgers.
41:55Manila, what's up with those onions over there?
41:57They looking a little extra crispy!
42:00You just out.
42:02Next stop, burn down.
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