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MasterChef USA - Game Day Gourmet - Season 16 - Episode 5, S1605
MasterChef S1605
MasterChef S1605
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00:01Tonight, on MasterChef Global Gourmet,
00:04welcome to the top 20.
00:06The four territories, the Americas,
00:09Europe, Asia Pacific, and Africa,
00:12go head-to-head for the first time.
00:15Let's go, come on.
00:16Asia Pacific!
00:18Yeah, baby!
00:19If you cook the best stadium food,
00:21you'll also save the rest of your territory from elimination.
00:25All right, Americas, we're getting there.
00:27Just over five minutes to go.
00:28Are you running behind?
00:28I'm pretty confident that me and my team
00:30are gonna get that pinned.
00:31How's Team Europe doing?
00:32Oh, .
00:32But one mistake could cost the whole team.
00:35Oh, my God, this is a disaster.
00:37How we doing, Team Africa?
00:38Help me.
00:39Do you want these to be burnt like this?
00:41There are times where you just have to start over.
00:44Is this a Band-Aid?
00:47Oh!
01:04All right, here we go, top 20, four incredible territories.
01:09Whoa!
01:11Whoa!
01:12Whoa!
01:12Yeah!
01:13Oh, my God!
01:14I'm so excited!
01:16Welcome, guys!
01:17Come on, man.
01:19Let's go, top 20!
01:21Let's go, top 20!
01:22I have a great feeling walking into this kitchen knowing
01:24that I am one of the top 20 home cooks in America.
01:28Oh, yo, you see the soccer ball?
01:29That's sick.
01:30Whoo!
01:31And I'm here to show everybody what a great home cook
01:35representing Team Europe can do.
01:36Welcome to the top 20 must-ship global gauntlet.
01:41Yeah!
01:42Top 20!
01:44Whoo!
01:46Tonight, the real tournament does begin.
01:48And, Olesi, I am so excited to see what the world has to offer.
01:53Ready, ready, ready, ready.
01:54This is a high-stakes global battle with a big prize up for grabs,
02:00that quarter of a million dollars.
02:02Whoo!
02:04Whoo!
02:04Whoo!
02:04Now, for the first phase of the competition,
02:07you'll cook alongside other members of your territory,
02:11where each of you will be responsible
02:13for your own individual dish.
02:16We'll then taste the top dishes from each territory.
02:21And if you cook the best dish of the night,
02:24you'll win the MasterChef immunity pin.
02:28Whoo!
02:29Whoo!
02:30This will keep you safe from elimination
02:32in the following challenge.
02:34But even better news, you'll also save the rest of your territory
02:39from elimination tonight.
02:41Oh!
02:43There we go.
02:44We're good.
02:44There we go.
02:46That worked so much.
02:48Yes!
02:49We'll then taste the worst three dishes
02:52from the remaining territories.
02:54And unfortunately, one home cook will be eliminated.
02:59Now, in the spirit of the World Cup for tonight's challenge,
03:03we want you to make elevated versions
03:06of traditional stadium food.
03:08But listen up, guys.
03:09We're not in the nosebleeds of your local stadium.
03:12We're in the MasterChef kitchen.
03:14And that means we want food that only someone who knows
03:18your culture could cook.
03:20That's what could send you and your territory
03:23to the safety of that balcony tonight.
03:25Yeah.
03:26It's good.
03:27Tonight, you'll have 60 minutes to cook
03:29an elevated dish inspired from stadium food.
03:33Use everything in this kitchen at your disposal,
03:35from the mouthwater ingredients from that pantry
03:38to the incredible top-of-the-line Thor kitchen
03:42ranges crafted to meet every demand from professional chefs.
03:46Oh, yes.
03:46Right, everybody ready?
03:48Yeah.
03:49Yeah.
03:49Good.
03:50Your time starts...
03:55In fact, wait.
03:56Wait.
03:57Come on.
03:58It's the Soccer World Cup.
03:59Come on.
04:01Let's go.
04:02Come on, Val.
04:03Right.
04:04Your time starts...
04:15Easy, easy.
04:15First pantry.
04:17Pantry chaos.
04:18I love it.
04:19Oh, my God.
04:20Behind.
04:20Sorry, sorry, sorry.
04:22This pantry is chaotic.
04:24Oh, my God.
04:26Flather.
04:26Oh.
04:27Crack bottle.
04:28Oh, sorry.
04:29People are almost trampling each other.
04:31Has anybody seen sugar?
04:32Behind, behind, behind.
04:33I am about as front as I can get.
04:35But I'm a professional wrestler.
04:37Oh, I need these.
04:38So I kind of feel like I'm at home.
04:40Ah.
04:43OK.
04:44Let me think, let me think.
04:45Wait.
04:46Am I in the wrong spot?
04:47Oh, yeah.
04:47Just kidding.
04:48We're going to go.
04:49Let's go.
04:49Come on.
04:50Wrong station.
04:52Oh, no.
04:53Maybe I'm more nervous than I thought.
04:55OK.
04:57Oh, my eyes are burning.
04:59America's relaxed.
04:59We got this nice and easy.
05:01I'm making, like, my take on the chicken carnitas taco.
05:04So I boil the chicken, get it nice and tender, crisp enough
05:06the chicken skin, putting some duck fat in this, going to
05:09broil it, get it nice and crispy.
05:10Should be good to go.
05:11I'm making coxinha.
05:13It's a very famous Brazilian street food that's served at
05:17games, soccer games.
05:18It's one of the most famous in Brazil.
05:21My friends always ask me to make this dish, always.
05:26How exciting is this?
05:28Top 20 and game day gourmet.
05:31Come on.
05:32Yeah, I think there's so many different ways to go.
05:34And I think everyone has a very different experience with
05:37stadium food.
05:38I think it could be for a treat.
05:39Asia Pacific.
05:41Yeah, baby.
05:42Woo!
05:42Woo!
05:44How we doing, Team Europe?
05:46We're doing good.
05:49Guys, 10 minutes down, 50 minutes to go.
05:52Let's go.
05:54I am making a Yiddo burger with loaded Greek fries.
05:58Team Europe.
05:59Woo!
06:00Team Europe.
06:00I am making pashatiki, smajone, which is a Polish beef pie.
06:07This is a festival street food in Poland, where people could just
06:11grab it, go, and go back to the game and watch it.
06:16Agata.
06:17Hi.
06:18What are you doing?
06:18I am doing tortilla de patatas, a very classic Spanish dish.
06:23I'll go to watch soccer games with my friends at the bars or around the
06:27stadium, and I will be a classic always.
06:30So like a little bite-sized omelet or quiche.
06:32Traditionally, it's like, clean the fridge out, let's do a tortilla.
06:35Yes.
06:36But how are you going to elevate this?
06:37I'm elevating it with the caramelized onion, and instead of
06:40traditional alioli, I'm making it with roast pepper with
06:43prosciutto on top.
06:44Sounds delicious.
06:45Very best of luck to go.
06:47Food, do you have any garlic?
06:49Yes.
06:49Can I get, like, two?
06:51You can.
06:51Give me one second.
06:53Perfect.
06:54At college, I went to almost every football game, and chicken nuggets
06:57were my favorite thing to get there.
06:58So this dish is going to be an ode to that.
07:00And to elevate it, I'm going to make a Taiwanese popcorn version.
07:03Let's go, Asia.
07:04Woo!
07:04Yeah!
07:05Go!
07:06The immunity pin.
07:07I need to get that, not only for myself, but also my team.
07:11How we doing, Team Africa?
07:13I'm doing, James!
07:13You got this, Rita.
07:14You got this, girl.
07:15I am making spice beef pie with tomato pepper reduction and chipotle
07:21aole.
07:21When I was growing up in Nigeria, we'd do game day,
07:25we'd do valet raise, and at the end, they'd give us some meat pie.
07:28So basically, I'm taking this picture from there.
07:30Hi, Nora.
07:31How are you?
07:33Doing amazing, chef.
07:34Yes?
07:34What are you making here?
07:35I'm making harak, fish, and a maqouda sandwich
07:39with Mediterranean salad.
07:40Is this something traditional that you would normally have?
07:43It is.
07:43It's the cheapest sandwich you can actually get in Morocco.
07:46OK.
07:46But also one of the most delicious.
07:48But what makes this elevated?
07:52Um, what makes this elevated is delicious.
07:56Very good.
07:57This is the dish of my childhood.
07:58Well, remember, you really have to wow us with this dish, OK?
08:01Yes.
08:02Stay calm, stay focused.
08:04Thank you, Nora.
08:05I look forward to having it.
08:06Thank you, chef.
08:06We're down to 45 minutes remaining.
08:09Come on, let's go.
08:12Come on now.
08:13I'm worried about time, and I am very overwhelmed.
08:17Sorry.
08:18And I'm running like a chicken with her head cut off.
08:22Tomatoes.
08:23Tomatoes.
08:23Tomatoes.
08:24I'm running back to get tomatoes, then running back
08:27to get olives.
08:28Help me.
08:29My brain is just not braining.
08:33Damn it.
08:35Medic.
08:36Up.
08:36Hold up.
08:37Nora, cut out a finger.
08:39Yeah?
08:39Oh, my gosh.
08:40Cut here.
08:41It's blood.
08:42There's blood on, right?
08:43A lot of things are going on.
08:45It's chaos all over the kitchen.
08:47Nobody wants to be the first person to leave the competition.
08:52It is so much pressure.
08:53Hey.
08:55Ah.
08:56Oh, yeah, yeah.
08:57Oh, my god.
09:10I got this.
09:11I don't have to freak out.
09:12You got to hurry.
09:13You got to hurry.
09:14Let's go, Team Africa.
09:16Go, Africa.
09:18You all good?
09:18Fuck me out.
09:19OK.
09:20Sorry.
09:21How's Team Europe doing?
09:22Perfect, Ted.
09:23Let's go, baby.
09:24You're doing great.
09:24Put some more butter.
09:25Come on.
09:26There we go.
09:28There we go.
09:29Today is all about the stadium food,
09:31but we are wanting them to elevate their culture.
09:34We want to see how creative they are
09:36and really how each group will approach this challenge.
09:39Anybody got garlic?
09:40Right.
09:41Perfect.
09:41Thanks.
09:42In Scotland, I had a meat pie recently
09:44with a braised shin of beef with truffle inside the pie.
09:49At the stadium?
09:49At the stadium.
09:50It was mind-blowing.
09:51Wow.
09:52Just throw it right back in for another minute.
09:54Oh, .
09:55Eggs, eggs, eggs.
09:58Please don't break, God.
10:00Please don't break.
10:00I am making a spin on a typical South African sausage
10:04called burrovos.
10:05Everybody who's from South Africa who plays rugby
10:07knows that you have burrovos when there's a rugby match.
10:10And I'm doing some parmesan truffle fries.
10:12The most important thing in this dish is the sausage.
10:15If I don't get that right, forget it.
10:17Guys, we're 20 minutes down.
10:1840 minutes to go.
10:20Let's go.
10:22Let's just...
10:23All right, America, guys, we're getting there.
10:24Let's go.
10:25Oh, my gosh.
10:26Hey, Sakaiya, how are you?
10:28Hi, I'm Tiffany.
10:29What you got going on here?
10:30What are you making?
10:31I'm making a Jamaican beef patty with a cheddar
10:35Mornay sauce and, like, a barbecue sauce
10:38and a cabbage and carrot slaw.
10:39What made you pick this particular dish?
10:42It's easy to eat.
10:43If you're at, like, a stadium, you get up
10:45because your team just won.
10:46There's a lot at stake right now.
10:48There is an immunity pin and that can keep you here
10:51and your whole team safe.
10:53I'm pretty confident that me and my team
10:54are going to get that pin.
10:55Good.
10:56Thank you, Chef.
10:58Today, I'm making a marinated banh mi
11:01with a spicy aioli and with a pho ajou.
11:05All right.
11:07Aishu, tell me, what are you doing?
11:09I'm making a South Indian bonda,
11:11which is, like, a savory donut.
11:13Yes, it's a street food phenomenon, right?
11:14Yes, you can find it in stadiums.
11:16You know, one of the things I love about a bonda
11:18is when it's light and the texture is great.
11:20So I'm putting curry leaves, toasted cumin.
11:22I'm putting some grated coconut in there.
11:24And what's the protein?
11:25I'm not doing a protein.
11:27Even though I eat meat, when I think about Indian food,
11:29it's the vegetarian food that really brings the soul.
11:31Good.
11:31And what would it mean to get your hands on the immunity pin tonight?
11:33I know we have a strong team,
11:34and I'd love to show this rest of the competition
11:37that we're here and we mean it.
11:38Good luck, yes?
11:41Oh, I'm messing up.
11:43I'm trying to get this edible boat right.
11:45I'm making salt and pepper tiger shrimp
11:47with the hot honey samba.
11:48It's like a really fast Malaysian finger food.
11:51So I'm going to do an elevated version
11:53with some Thai basil, some fresh chili, shallots.
11:56It just fries really fast.
11:57It's super delicate.
11:58But I think I'll get it right.
12:05It's so pretty.
12:06You get that?
12:07I'm good.
12:08I like that sound.
12:09I like the sound.
12:10Julia, tell me about the dish.
12:12What are you doing?
12:12So I'm making crispy polenta fries
12:14with a blue cheese mousse, candied pancetta.
12:18Oh, that sounds nice.
12:19And a fig coulis.
12:20So it's like Italian-loaded fries.
12:22Yes.
12:23This is my favorite stadium snack,
12:25and I figured I want to be true to myself
12:26and also my Sicilian roots.
12:29How do you know stadium food so well?
12:30Right out of college, I got a job as a financial analyst
12:33for a professional baseball team.
12:35So I was always at the stadium.
12:36And what would that mean tonight for you
12:38to get your hands on that immunity pin?
12:39I'm confident Team Europe's going to get the immunity,
12:41but I would love for it to be me, for my team to know
12:43that they can count on me.
12:44Very best of luck.
12:45Thank you very much.
12:46Appreciate it.
12:46Let's go.
12:49Oh, boy.
12:50Final 20 minutes, guys.
12:54OK.
12:55Let's do it.
12:56What are we missing?
12:56All right.
12:57Aishu from Asia-Pacific.
12:59She's playing to her roots and going down this sort of street
13:02food phenomenon, a bondo, and almost like a sort
13:04of useful doughnut, but rolled in spice.
13:07It's sweet or savory?
13:08It's savory.
13:09Woo!
13:10OK.
13:11Oh, my god.
13:14That it.
13:15The bandage fell out.
13:17Please, I don't want to.
13:18I don't want to.
13:19Nora from the African Territory has this sort of sandwich,
13:24but it's haddock, and it's potatoes,
13:26and it's harissa, and it's chermoula.
13:29So, so many, like, traditional components
13:31and ingredients in that dish.
13:33How is she going to put it all together?
13:34Yeah, there's a lot going on there.
13:36There we go.
13:37Now you're getting candied.
13:39Julia from the Europe Territory.
13:41She wants to do an elevated take on loaded French fries.
13:43So she's starting off with some really nice ingredients.
13:45Polenta, fresh figs, blue cheese.
13:47But something so simple, it's got to be, like, elevated.
13:50Those ingredients are in the right direction.
13:51It's all about execution for Julia.
13:53What am I doing right now?
13:54What do I need?
13:55Cornstarts, cornstarts, cornstarts, that's it.
13:57I really hope this works.
13:58What are you doing?
13:59I really hope this works.
14:00Now you got this all day.
14:01Come on, though.
14:03.
14:04.
14:06What's up?
14:07What the hell out of my pancetta?
14:09I don't like that.
14:10I'm not using that.
14:12Do I have time to restart?
14:13Do I restart it?
14:14How much time do I have on the clock?
14:16I have to get my polenta fries in the fryer.
14:19I need to complete that mousse.
14:20There are so many things I need to do.
14:22This is the last thing I needed.
14:24Oh, my God.
14:25This is a disaster.
14:27Oh, my God.
14:41What the hell out of my pancetta, I don't like that.
14:45I'm not using that.
14:47Do I have time to restart?
14:48No.
14:50.
14:51There are so many things I need to do,
14:53and I do not have enough time to restart it.
14:55So I'm literally, like, trying to turn it
14:57so that it doesn't look burnt.
14:58That one's not usable.
14:59I have to try to salvage as much as I can.
15:02I need to start my polenta fries.
15:04That's too thick.
15:05No, no, no.
15:05And if not, I'm in big, big trouble.
15:08I need to solve this as soon as they get out.
15:1015 minutes to go.
15:12Last 15.
15:15Ooh, that's nice.
15:16Sonpa.
15:17Hi, Joe.
15:17What's this, some big pieces of fried chicken?
15:19Yes, we're doing a tandoori spice buttermilk fried chicken
15:22with a coleslaw raita, and it's going to have
15:25a tamarind chili glaze on top.
15:26Is it going to go in the form of a sandwich?
15:57It's, yeah.
15:57It's almost like a suya spice as well,
16:00but it's more of in the northern Africa.
16:01So we're going to season the chicken tenders with that
16:03and pair it with the interesting ketchup aioli,
16:06a mustard cream sauce, and then we'll have some french fries.
16:08My family and I always are going to sports games, and actually one of my best memories is going
16:13with my mom to Nigeria versus American soccer games.
16:16So this is kind of me doing a take on what we had there.
16:19Okay, so in the audition with the duck, the suya was, like, very light.
16:26Yes, Chef.
16:26It really had that spice, that flavor.
16:28Are we going to have spice here?
16:30Oh, my goodness.
16:31Yaji spice will hit you today.
16:32Okay.
16:33Absolutely, Chef.
16:34Very nice.
16:35Best of luck, Peter.
16:36Thank you, Chef.
16:37Did you guys see cabbage in there?
16:39I have regular cabbage.
16:39Please, yes, I'll take.
16:41Okay, perfect.
16:42The chicken is ready.
16:44Right, Jake.
16:45Hey, how's it going today, man?
16:46What are you doing?
16:47I'm going to be doing an elevated play on a queso birria taco.
16:50I grew up kind of going in and around stadiums.
16:52I was in the marching band in college.
16:55One of my favorite Mexican stadium foods is a taco.
16:57So I've got that beautiful birria consomme going right there.
17:01Wow.
17:01And I'm going to be getting the tortilla and a corn puree.
17:04I'm going to be finishing it off with a birria-style tortilla chip,
17:07dipped in consomme and fried in a pan.
17:09And you're using filet as well?
17:10Yes, I am using filet.
17:12You've got just over five minutes to go.
17:14Are you running behind?
17:15No, not quite.
17:16I mean, I've just got to get this steak finished off.
17:18Yeah.
17:18So I've got to get this up to mid-rare temp.
17:20And then after then, I'm good to go with the plating.
17:22Yes, good luck.
17:23Five minutes to go, guys.
17:2455 minutes down, five minutes to go.
17:29All right, Nora, are you ready?
17:32No, you're in panic.
17:33What's going on?
17:33Can I help?
17:34I'm not in panic.
17:35I'm just trying to get my stuff in.
17:37That's like a fish sandwich?
17:39Yep.
17:40Wow, this looks really interesting.
17:41Good luck. I can't wait to try it.
17:42Thank you, Chef.
17:43Thank you, Joe.
17:44I'm sorry.
17:45Come on.
17:46Scissors, scissors.
17:47Who's got scissors?
17:48Did anyone grab their plate yet?
17:50Oh, my God, get plating.
17:50Get plating!
17:54It needs sugar.
17:55Jake from the Americas territory, I think he's a little bit confused.
17:58He seems to spend so much time cooking this filet mignon.
18:01The berry sauce, that's en route.
18:04But honestly, that steak is hammered.
18:06Mmm.
18:07Oh, that's beautiful.
18:08That's the sun.
18:09I'm a little bit concerned about champagne from Asia Pacific.
18:13I've never seen anyone cut chicken that big.
18:15Look at the size of that thing.
18:16I'm not too sure if that's cooked properly.
18:18Yeah, it's really thick.
18:19It has to go in the oven, you know, just to cook it through.
18:21Guys, the final two minutes.
18:23Start plating, please.
18:25I really hope this works.
18:27Oh, my gosh.
18:29Go out, bro.
18:30Finish strong.
18:31Ay-yi-yi.
18:32Come on.
18:33Come on, get it done.
18:35Let's go to Europe.
18:37Oh, my God, that mousse is sexy.
18:3960 seconds to go.
18:40Finishing touches, let's go.
18:41One minute.
18:42Let's go, America.
18:43Let's go, America.
18:44Let's go, Asia.
18:45I'm shaking.
18:46Oh, my goodness.
18:47Let's go, team.
18:48Come on, guys, let's go.
18:49Perfect.
18:50That is, oh, my God.
18:53Five, four, three, two, one.
18:57Stop, hands in the air.
18:59All right.
19:00All right.
19:02Let's go.
19:04How do you guys feel?
19:05I'm OK.
19:06What are you guys?
19:08Oh, man, absolutely charred on that chip.
19:12That's good, Ted.
19:13All day.
19:14Yeah, team Europe, team Europe.
19:15Oh, my God, be gentle with the lady.
19:17I don't know what was wrong.
19:19I don't know what was wrong with it,
19:20but it was just, like, not frying.
19:23Well, it's fine.
19:24No, it's good.
19:24Fries are going to be soft.
19:26Good job.
19:26Good job.
19:27Oh, that looks gorgeous.
19:28I feel like it's a little messy.
19:30Way to go, Afro.
19:32Howdy, how'd you go?
19:33I'm good.
19:34Oh, it looks so beautiful.
19:36I have to say.
19:36Hot.
19:39Hot?
19:40Yeah.
19:40I'm feeling a little overwhelmed,
19:42because I didn't have enough time to make my plate
19:44a little more neat and more pretty.
19:47But I'm confident in the flavors.
19:48Tastes so good.
19:50Uh, yeah, but you never know.
19:52There is always plot twist, right?
20:03Right, all of you, well done.
20:05You have officially survived your first ever MasterChef
20:08challenge.
20:09Now, it's time to come around and take a much closer look
20:13at everyone's dishes.
20:15Shall we?
20:16Let's go.
20:17Let's do it.
20:22Right, Maria.
20:23You stewed the chicken in that broth?
20:26I cooked the thighs in the chicken broth.
20:31Jake, are you happy with the cook of the steak?
20:33Yeah, I believe I am.
20:34It was coming up to temp as time was ending.
20:37You are happy, or you believe you are happy?
20:39I believe I am happy.
20:41Mm-hmm.
20:43So Kaya, what did you make?
20:45I made a take on a Jamaican beef patty.
20:48This is a barbecue sauce that my mom makes.
20:50I just did her recipe today.
20:54I'm looking around at the rest of my team,
20:56and everyone's plates look amazing.
20:59But watching the judges walk around the room
21:01and inspect everyone's plate is a way more intense experience
21:05than I imagined.
21:07All right, Dave.
21:08What is this sauce here?
21:09Dachmira.
21:10And it's a reduction of the cooking liquid, chicken fat.
21:13Dachmira.
21:13Yes.
21:14Of course.
21:15Peter, you used the chicken tender, right?
21:18Yes, Chef.
21:19What was the dredge?
21:20Flour cornstarch dredge and some seasoning,
21:22as well as the Yashi spice mix.
21:24Very interesting.
21:27Nora.
21:27This is how you wanted it to look?
21:29This is not how I wanted to look after sitting with it
21:32and thinking about it.
21:35All right.
21:37All right, Julia.
21:38Are you concerned about the color of the polenta fries?
21:41I wish I would have kept them in a little bit longer.
21:44I'm trying to read every reaction that the judges are giving.
21:48There's not a lot of feedback.
21:49I got the, are you happy with the cook on the tortilla?
21:52I usually like it a little bit more creamy.
21:56It is a chilling experience.
22:00Hello, Shambla.
22:01Hi.
22:02Looks like I got a really large piece of chicken
22:04that you temp at.
22:05Yeah.
22:05Um, I'm a little nervous about it.
22:08All right.
22:09Cool.
22:10Hello, Fu.
22:11You made the bon meat.
22:13What spices did you put in there?
22:15Uh, roasted star anise, cinnamon, as well as cardamom.
22:20Hello, Ashu.
22:21What did you make?
22:22I made a South Indian bonda.
22:24There's no protein in there, no meat or anything in there.
22:26Interesting.
22:29Daniel, what do we have here?
22:31Yeah, so I'll have a Taiwanese popcorn chicken wrap.
22:33What's in here?
22:34So that has tofu, mayo, Thai basil, and a bunch of spices.
22:39Mm-hmm.
22:39It's interesting.
22:44Wow.
22:44What a great first night.
22:46Some fantastic dishes out there.
22:47There is spice.
22:48There is sweetness.
22:49There is crunchiness.
22:50It's literally like taking a trip around the world.
22:53I'm stressed.
22:56This is nerve-wracking.
22:58We good?
22:59Yeah.
23:03Right.
23:04Well done.
23:04It's time to highlight the top dish from each territory.
23:11First dish from Asia Pacific.
23:13This dish was cooked by a young lady who really did do a strong,
23:19elevated take on a traditional dish.
23:23Please step forward.
23:26Ashu.
23:28Oh!
23:29Yay!
23:31I can't believe I'm the first to walk up to the judges
23:34and present my dish.
23:35I know that some of these other competitors are making proteins,
23:39but I think my dish is going to surprise people.
23:42I want to start this competition with the immunity pin
23:45because I want to show everyone that Asia Pacific is number one.
23:48Describe the dish, please.
23:49I made for you a South Indian potato bonda
23:52with a coconut chutney and a swan troment chutney.
23:56Ashu.
23:57It looks delicious.
23:58It is elevated, let me tell you.
23:59But as you know, it's equally about the taste.
24:02Shall we?
24:03Yes.
24:06Would this be served in a stadium?
24:08Yes.
24:09You find this food predominantly in stadiums.
24:12You don't eat pundas at home.
24:14It's a guilty pleasure.
24:17Delicious.
24:18Literally.
24:19I mean, you've got it absolutely nailed.
24:20The color and the texture.
24:21In terms of a celebration at a game,
24:24yeah, you're on the money.
24:25Great job.
24:26I like the coconut chutney.
24:28I never had that before.
24:29But the core of the dish is that fine balance between sweet and savory that is very rare to find.
24:34Thank you so much.
24:35Good job.
24:36When I get a bite of that donut with a little of the coconut and the garlic and all of
24:41the chutneys that you have going on,
24:42it is a snack that I would gladly indulge in.
24:46Good job.
24:48Good job.
24:51Okay, the next dish that we want to taste is from Europe.
24:55It featured excellent sauce work and plated straight out of a fine dining restaurant.
25:02Please come forward.
25:05Agatha.
25:07Congratulations.
25:08It is called Agatha.
25:10Congratulations.
25:13Okay, Agatha, please describe your dish.
25:15I made the tortilla de patatas with caramelized onions and red pepper alioli.
25:21This is a staple in every stadium, every Spanish bar to Spain in a little bite.
25:27Look, there's not a glass of wine or a beer in all of Spain that doesn't have a piece of
25:31torta next to it.
25:32So, and I've eaten my share.
25:33And you can tell just like the ratio of the eggs to the potatoes that it's just right.
25:38I hope it eats well together.
25:40Shall we taste?
25:40Peace.
25:49Yeah, I think that the potatoes are perfectly cooked.
25:52And like a little bit of the smokiness in the sauce.
25:54It looks unassuming, but flavor-wise, it's banging.
26:00Tortilla is delicious.
26:01And potatoes are cooked beautifully.
26:02And be careful of the aioli.
26:03Because once you've got that prosciutto on top of that, it goes soggy.
26:06But it's a labor of love.
26:07There's no shortcut in making a beautiful tortilla.
26:10And you've done it well.
26:11Thank you, chef.
26:12I'll just talk about the courage of doing such a common dish.
26:15Because you elevated not in like putting caviar or foie gras on it.
26:19You elevated in the subtlety of the technique and the execution.
26:22Well done.
26:25Bravo.
26:26Bravo.
26:29Okay, the next dish from Africa had plating that was a bit more rustic.
26:35But the flavors were on point in every single element.
26:39Please come forward.
26:42Peter.
26:44Good job, Peter.
26:46Good job, Peter.
26:51Okay, Peter, what did you make and how does it relate to stadium food?
26:54Today I made yagi spice chicken tenders and fries.
26:57Some Maggi ketchup aioli and a creamy mustard sauce.
27:00Yagi is a spice blend found in a lot of parts of Nigeria.
27:03When I was a kid, we used to go to stadiums all the time with my mom and my brother.
27:06This is my halftime dish.
27:08Nice.
27:08I love the look of all of this.
27:10I mean, the whole thing feels definitely more elevated.
27:14Shall we?
27:25Chicken tenders are delicious.
27:27They're crispy on the outside.
27:28They're tender in the middle.
27:30Beautifully seasoned.
27:30But it's the two sauces that really help elevate this.
27:33I mean, when I go to a stadium, oftentimes I see those chicken tenders in.
27:37These right here would get me with the aroma along.
27:40You really smell the spices from there.
27:43And I love that you seasoned it heavily on the chicken strips.
27:46I like this dish.
27:47Thank you, Chef.
27:48Yeah, it's courageous to do something that's very, very simple and execute it at a high
27:52level, which tells us a little bit about you as a cook, that if you're willing to double
27:55fry fries that are cut this thick and cook them properly and crispy and the sauces are
28:00great.
28:00It's all top level.
28:01Good job.
28:02Thank you, Chef.
28:04Good job.
28:06Good job.
28:07Good job.
28:08No problem.
28:09Okay.
28:10The final dish from the Americas.
28:13This dish was beyond appetizing.
28:17Please step forward to Kaya.
28:21Let's go.
28:23I feel pretty good about this dish.
28:25I know Jamaica's going to be proud about this dish.
28:27That looks delicious.
28:28My patties look amazing, but everything needs to be good on inside.
28:33Oh, wow.
28:34So I did a take on a Jamaican beef patty with a cabbage and carrot slaw, a sharp cheddar
28:39cheese, Mornay sauce, and a barbecue sauce.
28:42It's something that's not messy.
28:45So like you're at a soccer match and you'll just eat it, get up.
28:49Your team wins and you're still eating.
28:50I love that they are golden brown and that crust looks proper.
28:56My biggest thing is making sure there's enough filling in there.
28:58Okay.
28:59Shall we?
29:00To Tiffany's point, it's all about the ratio, right?
29:03There we go.
29:05Yeah.
29:06Nice.
29:06Is that what you wanted?
29:07Yes.
29:07Yeah.
29:08Love that.
29:09How long did you cook them for?
29:11About 20 minutes.
29:19The dough is buttery.
29:20It's crisp.
29:21Overall, I like all the sauces, all the flavors, and I really like the crust that you have going
29:27on.
29:28Takaya, there's a lot of work that's gone into this.
29:30The spice is absolutely delicious on there.
29:33It's nailed, it's elevated, and you play to your strengths.
29:36Kudos.
29:36Well done.
29:38Yeah, it could have used a little bit more filling to the ratio of the crust, but the crust
29:41is so good on its own, I didn't even mind it.
29:44It seems pretty straightforward, but there's a lot of details in this that really raise
29:48the standard.
29:48Good job.
29:49Thank you, sir.
29:49Thank you, sir.
29:51Thank you very much.
29:52Come on.
29:55All four of you have given us a lot to talk about.
29:58We need a moment.
29:59Excuse us, please.
30:05I mean, all four of them took mainstream staple food and elevated it.
30:11Regardless, shout out to y'all, man.
30:13First day is hard.
30:13I know.
30:14That was delicious, but it's hard to get that so right.
30:17Just praying Agatha got the immunity.
30:21If my joints were saved.
30:23Takaya got this.
30:24Are we in agreement?
30:25Yeah, for sure.
30:28Peanut.
30:29Peanut.
30:32Aishu, Agatha, Peter, Takaya, you four are safe from elimination.
30:38Well done.
30:39Give yourselves a round of applause, please.
30:42Now, it's time to see who is going to earn that incredible immunity pin
30:48and keep their whole territory safe from elimination tonight.
30:55Tonight's best dish was cooked by...
31:11Aishu, Aishu, Agatha, Peter, Takaya.
31:14Tonight's best dish was cooked by...
31:20Aishu.
31:21Congratulations.
31:34Aishu, come up here and get the MasterChef immunity pin.
31:40Aishu, good job, Aishu.
31:43Aishu, good job.
31:49I'm so excited.
31:50I am so happy to get to represent India and be the first to win the immunity pin.
31:56Make your way to the balcony and everybody else from Asia-Pacific join Aishu.
32:01Let's go.
32:02Aishu, you killed it, girl.
32:04Oh, my God.
32:04There's some really talented people here, but I'm hoping people are starting to see me more
32:09of a competition and taking me more seriously.
32:12Right.
32:13Asia-Pacific are all safe from elimination.
32:16And Aishu, you'll have an incredible advantage in the next challenge.
32:19Yeah.
32:20Champa, be sure to thank Aishu, because your dish, sadly, was in the bottom tonight.
32:25You had a lucky escape there, young lady.
32:29How'd you go?
32:30Now, it's time to taste the worst dishes of the evening.
32:35The first dish, it's from Europe.
32:39The dish just felt confused.
32:42Please, make your way to the front.
32:46Julia, let's go.
32:51Let this go.
32:53Having the worst dish in my territory is beyond heartbreaking.
32:57I'm hoping that my flavors save me and that the judges really value that.
33:01Otherwise, I very well could be going home today.
33:03Right.
33:04Julia, please describe the dish.
33:06Yes.
33:06So, I made crispy polenta fries with a blue cheese mousse and candied pancetta with fig coulis.
33:14I understand the concept of trying to reinterpret loaded fries, except there's just so much
33:19So many things like the polenta fries look undercooked.
33:22The pancetta looks burnt, especially you're asking me to elevate stadium food.
33:27I want something to go.
33:29Shall we taste?
33:30Yeah.
33:41It's such a shame because the flavor of the polenta is delicious.
33:44The fig and the cheese, that goes hand in glove.
33:46You know that.
33:47It's the poor execution with the burnt pancetta at the end.
33:50Yes, chef.
33:51Overall, I don't fully see the vision.
33:55I understand the idea of the flavors.
33:57Yes.
33:57The mousse itself is just over whipped.
33:59Great, chef.
34:00There are times where you do something and you just have to start over.
34:04Like, you can't just put that on a plate.
34:06Yes, chef.
34:07The execution fell short on every level.
34:10Yes, chef.
34:11Thank you, Julia.
34:11Please step back.
34:15And she works in a stadium as well.
34:17Oh, she knows that that wouldn't be served.
34:20No.
34:22The next dish in the bottom from the Americas, this cook took some pretty big risks that didn't pay off.
34:29Please come forward.
34:31Jake.
34:35My God, that's crazy.
34:38I am feeling super anxious right now because I know that the judges know that cook on the steak isn't
34:44right and that burnt tortilla isn't right.
34:47Really, those are the two things that make the whole dish.
34:50So today I made a take on a queso birria taco, sort of deconstructed.
34:54It's a pan-seared filet mignon with a birria consomme, cotilla corn puree, and birria-style tortilla chips.
35:01Jake, everything's very dark on the plate and visually it does not look as appetizing as it sounds.
35:09Temperature-wise, what are we going for here?
35:11Medium rare.
35:12Medium rare.
35:13What have we got?
35:15Sadly, it's above medium.
35:17Now it's heading towards medium well.
35:18But let's see how it tastes, shall we?
35:21Okay.
35:27All right, Jake, sauces are delicious.
35:29Everything's there.
35:31Tortillas are overdone, but I think your biggest problem tonight is you're overthinking it.
35:35Running too fast, and tonight you've just tripped up.
35:37Understood.
35:38You cannot afford to not make a perfect steak.
35:41Yes, chef.
35:41So you're putting a lot of time and concentration into the sauces, but you need to put that time back
35:46into the protein.
35:48Jake, if this didn't work out, I'm not sure why we're putting it on the plate.
35:52Yes, chef.
35:52Look, we love your ideas.
35:54Think big, creative, want to be ironic and get it.
35:56But you can't have only big ideas and then trip over all the details that we're going to have to
36:01eat to get there.
36:03Thank you, Jake.
36:06The berry sauce is delicious.
36:07Yeah.
36:08It's such a shame.
36:09Damn, bro.
36:10Okay.
36:10This last dish we must examine closer is from Africa.
36:15It has a confusing presentation.
36:19Please come forward.
36:22Nora.
36:24I'm very nervous because everything got hectic, and I started just slapping things into the plate.
36:32But I'm hoping that they taste it and the flavor will make up for the plating and everything else.
36:38I've made a herok and a makouda sandwich with sarmoula mayo served with Mediterranean salad.
36:47In Morocco, we don't sell food in stadiums.
36:51We usually bring it with us.
36:52And this is usually what we make, a bunch of fried stuff and make little sandwiches with it.
36:59Visually, listen, I've had the traditional dish that you talked about.
37:02I've never seen it looking like this.
37:04You're asking us to take a bite of the sandwich.
37:06Our mouths aren't that wide, so I'm just trying to figure out how to get in there.
37:08Does it come with an instruction book?
37:12Shall we?
37:13Let's give it a try.
37:16It doesn't look bad.
37:18It's just like a lot going on.
37:28Yeah.
37:29So, chef.
37:33I think that what the problem is, is that the deconstruction of the dish literally deconstructs
37:39the dish and destroys it.
37:40You need the capers, the acidity of the salad, the freshness in the sandwich.
37:44It doesn't make sense.
37:47Having been to Morocco many times, understanding this staple, your version is confusing because
37:53there's like three dishes going into one.
37:55Was it haddock, the fish?
37:57Yes.
37:58That's somewhat overcooked.
37:59So, that is, um...
38:04What?
38:05Oh, my Lord.
38:07Is this a band-aid?
38:09Oh, I'm sorry.
38:12Oh, yeah.
38:12That's a band-aid.
38:13Oh, my God.
38:15Oh, my God.
38:29Oh, my God.
38:32Oh, my God.
38:48Oh, my God.
38:51Oh, my God.
41:06Oh, my Lord.
41:08What?
41:10Is this a Band-Aid?
41:12Oh, yeah.
41:13That's a Band-Aid.
41:15Oh, I'm sorry.
41:21Is that your Band-Aid?
41:22Did you cut yourself?
41:22I did cut myself a couple of times in that last one.
41:27That is insane.
41:28Yeah.
41:29You lost it and you didn't realize you lost it?
41:31I thought it fell on the floor.
41:33I almost ate it.
41:34Yeah, you did.
41:35I'm sorry.
41:36Mm-mm.
41:36I'm done.
41:37Mm-mm.
41:38Oh, goodness.
41:39No, I don't...
41:40I'm gonna be honest.
41:41I don't...
41:42I don't know how to go from here.
41:44There's a lot of things wrong with the dish already.
41:47And then to find a Band-Aid?
41:50I am so sorry.
41:51That is insane.
41:53Thank you, Nora.
41:56Oh, my God.
42:01We're eating Band-Aids now.
42:03What the f*** is going on?
42:05I didn't feel it when it fell.
42:07I didn't feel it.
42:08I didn't know what it got, what it went.
42:09I guess it went.
42:11F***.
42:12That is, like, literally my worst nightmare.
42:15Yeah, Band-Aid's about as gross as it gets.
42:17It does.
42:17What could be worse?
42:18Mm-mm.
42:19Anyway, I think it's pretty clear, right?
42:21Yeah.
42:21She's definitely coming home.
42:23Absolutely.
42:24All right, folks.
42:28Right, Jake, Nora, and Julia.
42:31Three dishes that did not hit the mark.
42:32But Joe, Tiff, and I all agree.
42:36The home cook leaving MasterChef tonight is...
42:46Nora.
42:47Please say goodbye to your fellow chefs.
42:50Julia and Jake, head back to your stations, please.
42:55Nora, sadly, it is a first for us judges,
42:58but a Band-Aid in that sandwich is not acceptable.
43:02I'm sorry.
43:03Yeah, you have a lot of passion for the traditions of Morocco.
43:05Today, it's spun a little out of control,
43:07but it's a breath of fresh air for you to bring in a piece
43:10of one of my favourite countries in the world.
43:11So, thank you for that.
43:12Nora, please place your apron on your bench.
43:17Thank you, Nora.
43:18Thank you, Nora.
43:20I don't feel good, obviously, but it's fair.
43:22I mean, I served a bandage to Gordon Ramsay.
43:26What do I expect?
43:28Dave, you better.
43:30I'm going to try.
43:32Beyond the bandage, I was not satisfied
43:35with how I executed the dish.
43:37But I'm still proud of myself.
43:39I'm one of the top 20 best home cooks in all of America.
43:43Bye, Nora!
43:51Next time on MasterChef Global Gauntlet,
43:54the territory's first mystery box of the season
43:57is tougher than it looks.
43:59That is how a MasterChef creates Eggs Benedict.
44:02Thy Lord.
44:03Ice sheet.
44:04Yes, Chef.
44:04You get to choose one territory that must use a tiny whisk.
44:09I want to start knocking down enemies.
44:13With pressure this high...
44:15Oh, my God.
44:15Definitely a workout.
44:17I don't know if I can do it.
44:19Somebody is going to crack.
44:21I have to start over.
44:22What?
44:23This is a mess.
44:24Yeah.
44:25What do you think?
44:25We're stupid.
44:30One potato, two potato.
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