- 2 days ago
Masterchef US S15E04
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00:00Previously on MasterChef Dynamic Duos.
00:03Welcome, guys.
00:04This is a season of surprises.
00:06Let's go!
00:08We're back.
00:09The eliminated duos return for a second chance
00:12for a pair of white aprons.
00:14A vegan fish and chips.
00:15Yeah, you heard me.
00:16It's hard to believe that it's not fish in there.
00:18These aprons go to Darcy and Courtney.
00:22The dish that we made is called chiles and nogaba.
00:24It's good. Congratulations.
00:26Asu and Javier.
00:27Yeah.
00:27I feel like my heart is going to explode.
00:30We made shrimp and grits.
00:31The dish is very, very successful.
00:32Adam and Joel.
00:36We made a Berber spiced lamb lollipop.
00:39Lamps go beautifully.
00:40The final white aprons go to Jessica and Jessica.
00:46We got an apron. We got an apron.
00:49Tonight, the competition officially kicks off.
00:53We got to prove that we're not a one-trick pony, okay?
00:55Oh, no.
00:56As the top 12 duos compete together for the first time.
00:59It's going to get spicy over here.
01:02And try to impress with their best dinner party dish.
01:06Whoo!
01:07There ain't no party like a pasta party.
01:09Oh, .
01:10Medic!
01:11Someone just screamed medic.
01:12Oh, my God, I'm so stupid.
01:13That's a dinner party disaster.
01:16It's authentic.
01:16It's charming.
01:17It's delicious.
01:18I'm feeling that restaurant-quality dish.
01:21This dish is an epic fail.
01:23There's no teamwork here.
01:25If you're going to play it safe, you've got one foot out the door.
01:40This is an exciting one tonight.
01:42Yes.
01:42This is it.
01:43Our first night as the top 12 duos compete.
01:4724 cooks in the kitchen tonight.
01:49That's a lot.
01:49It is a lot.
01:5012 dynamic pairs.
01:52Woo!
01:55This is such a riding bunch.
01:57I love it.
01:59Woo!
01:59Let's go.
02:00Go!
02:01That feels good, brother.
02:02Woo!
02:03We feel amazing to be in the top 12.
02:06We're thinking intensity.
02:07We're thinking drive.
02:09He's definitely thinking, I will not mess this up for my wife.
02:13Two stations.
02:14Yeah.
02:16Woo!
02:16We are so proud that we are top 12.
02:20This is the top 12.
02:20This is the first time we're all kind of measuring ourselves against each other.
02:23And I can't wait to see how we stack up.
02:25Woo!
02:26Welcome back to the amazing MasterChef Kitchen, everybody.
02:30Amazing.
02:31But more importantly, congratulations to all of you.
02:34Because you are the top 12 dynamic duos.
02:40That's right.
02:41This competition has officially begun.
02:43Oh, yeah.
02:45Awesome.
02:46You duos have already shown us that this year's competition is going to be a
02:50fierce.
02:51But now that you've earned your apron for this kitchen, your job is to prove that we should
02:56keep you here.
02:57Absolutely.
02:57We're going to make you proud.
02:59Good.
03:00Remember, this season, we are not judging you guys as individuals.
03:05We're going to be judging you as a dynamic duo.
03:08Understood?
03:08Yes.
03:09Good.
03:10That means both of you should be cooking at the ultimate highest standard every single
03:18week.
03:18We got it.
03:19Yeah.
03:20Listen up.
03:21For tonight's challenge, we are celebrating your early success with a dinner party.
03:28Ooh!
03:29That's right.
03:30This should have been.
03:31Yeah!
03:32We want to see dishes inspired by a dinner party that you would throw at home.
03:37Ooh!
03:38I love it.
03:39And because you're here in the MasterChef kitchen, your dishes need to be restaurant quality
03:46standards.
03:47Yeah!
03:48Yeah!
03:49You will have one hour to make your fantastic dinner party dishes.
03:54After that, we will be tasting the top three dishes and the bottom three dishes.
04:00And the duo who makes the best dish will earn a big advantage in the next challenge.
04:08And one duo will be going home.
04:11Right.
04:11Everybody ready?
04:12Yes!
04:12Yes!
04:13Your 60 minutes start now.
04:17Let's go!
04:18Let's go!
04:18Let's go!
04:19Let's go!
04:19Let's go!
04:19Here we go!
04:20Oh, my God.
04:21Here we go!
04:22Ah!
04:22Yeah, let's do corn pasta.
04:24I'm going to grab the corn.
04:24Garlic.
04:25Garlic.
04:26Chicken.
04:27Chicken thighs.
04:27Just dry vinegar, okay?
04:29I got vinegar already.
04:30Okay, I need chili.
04:31I got chili.
04:32We put on dinner parties like every weekend at our family.
04:36We find every excuse to give us the party.
04:39So growing up, we all kind of lived under the same roof and whether we liked it or not,
04:43it was a dinner party every night.
04:45You got lemon?
04:46Yes!
04:47This is our first challenge in the MasterChef kitchen, so we really want to make an impression
04:52and not a bad one.
04:54Auntie Anise here to win!
04:58Coming out!
05:00You got it.
05:01Behind, behind, behind, behind, behind.
05:03Did you get baking soda?
05:04What's that?
05:05Yeah.
05:05Let's go.
05:07Okay.
05:07All right.
05:08All right.
05:09Can you get that off for me?
05:12Just like the ER, okay?
05:14Nice, calm.
05:16We're cooking for our friends, for our family.
05:18Yeah, it's a party.
05:20Okay.
05:20Just think about it.
05:21And my glass of wine.
05:23So 15 years we have been divorced.
05:26We have a beautiful 19-year-old son, and we remain very good friends.
05:30Javier is remarried, and we're kind of like a modern family.
05:34So for us, dinner parties are very common.
05:37Okay, this is the arrozabanda.
05:40It's very similar to a paella.
05:41But the rice has to be perfect, and Javier is an expert on that.
05:45Guys, five minutes gone, 55 minutes remaining.
05:48Okay, five minutes gone.
05:50It is so fast in here.
05:51It's crazy.
05:53Isn't it?
05:53It just flies.
05:54Time flies.
05:55This is it.
05:56Our amazing viewers are taking up their first big challenge of this competition.
05:59And honestly, they need to bring their A game.
06:01All right.
06:01I took the seeds out of one.
06:02We're going to leave the seeds in the other one.
06:03Time to bring the heat, baby.
06:06You know, for most of these contestants, they've been on the side of, oh, the party is great.
06:12Great food.
06:13You know, everyone's telling them it's all amazing.
06:16Here, we are going to be judging on many different aspects, and I doubt they've been to any party where
06:22they've been judged like that.
06:23Well, your family may forgive, but the master chef judges the different story.
06:28Where's my spicy little habanero?
06:30I need your help on the sides of these chicken thighs, okay?
06:33Okay.
06:34We're cooking a spicy white bean ragu with natuja, Italian sausage, and chicken thighs.
06:39Our first two dishes were, like, very refined and elegant.
06:41This is going to be a rustic, homey addition.
06:43We do not want to let these aprons go.
06:45We do not want to let go of these aprons.
06:45We just got them.
06:46We're going to put a killer dish.
06:47We're breaking in these aprons.
06:48Just staying on.
06:49Yes.
06:49This is probably the most stressful cook I've ever done.
06:52We're making a cheeseburger with a bacon and date jam and a spicy habanero sauce.
06:58Burgers are one of those just rustic, classic South Dakota dishes, but we have to really elevate
07:03because it's what would be a simple dish, so we really have to bring it.
07:08We just need to focus on that chicken.
07:10Yes, ma'am.
07:11Ooh, I get yes, ma'am.
07:12Yes, ma'am.
07:13Ooh.
07:14Ooh, can't see.
07:15Glasses are fogging.
07:16You good?
07:17Oh, boy.
07:18Dude, I can't wait to smell that trinity going.
07:20Gonna feel just like New Orleans all over again.
07:22Yep.
07:23Okay, gonna get the squash cut.
07:25We're making a brown butter and butternut squash pasta with crispy skin chicken breasts.
07:31Kayla and I both started cooking at a very young age on Mass Chef Junior Season 3.
07:37And a couple years ago, we hosted a pasta-making party, so we have experience.
07:42There ain't no party like a pasta party.
07:44Ain't no party like a pasta party.
07:45We love our carbs over here.
07:47We are carved up and we're ready to give it to Gordon.
07:49You getting the dough working?
07:50Yep, I'm getting the dough working.
07:52Oh, .
07:53Medic!
07:54Medic, medic, medic.
07:55.
07:56Someone just screamed medic.
07:58Was that Kayla?
07:59It's two fingers.
08:00What's it done though?
08:00Just a knife.
08:01Yeah?
08:01I cut the whole tip of my thumb off.
08:03Holy .
08:04God, that's a lot.
08:05.
08:06I'm just seeing blood drip down and the timing of everything to make this dish is so important
08:11and I just hope I don't set us behind.
08:13God, .
08:13I said I wasn't going to cut my finger on this season.
08:16I was on Juniors and I cut my finger.
08:18It's gone.
08:19Ow.
08:20Medic.
08:21Kelly, how you feeling, darling?
08:22What happened?
08:23Um, I cut myself.
08:25Is it deep, medic?
08:26That's pretty deep.
08:27Oh, God.
08:29.
08:29Oh, my God, I'm so stupid.
08:30I can't.
08:31.
08:32Keep doing the dough.
08:33Bruh, I'm sorry.
08:34It's okay.
08:35It's okay.
08:35Don't apologize.
08:37I feel really bad that I have Ryan Kate out there stranded.
08:40She's left to kind of do everything while I'm trying to get bandaged up.
08:43I feel really stressed and I hope I don't set us behind.
08:46That's a setback early on.
08:48I told myself I wasn't going to cry.
08:51.
08:54Oh, my God, I'm so stupid.
08:56I can't.
08:56.
08:57You're good, Ryan Kate.
08:58Keep doing the dough.
08:59Bruh, I'm sorry.
09:00It's okay.
09:01It's okay.
09:02Don't apologize.
09:03We're going to get back in the game and we're going to kill it.
09:05Yep.
09:06Oh, my God.
09:06I'm so sorry.
09:07I feel so stupid.
09:08Girl, don't worry about it.
09:08I'll help make up.
09:09Why won't this oil come out of the dang bottle?
09:14All right, this is good.
09:16I'm sweating my ass off already.
09:19Oh, my goodness.
09:20These gloves keep getting stuck in the ground beef.
09:23Look, these are all breaking down.
09:25All right, so take them off.
09:25Take them off.
09:26Can you take a bite?
09:27No, they're good.
09:28They're good.
09:28I think they're good.
09:29Exciting night.
09:30Come on, dinner parties.
09:31And we don't think a dinner party would come for food.
09:34Elevated food.
09:34Oh, my goodness.
09:36Smells good.
09:36Yeah.
09:37You could be making pasta.
09:38Yeah.
09:39You could be braising.
09:40Yes.
09:40You could be grilling.
09:41Yes.
09:41I mean, there's a world of techniques you can bring to a dinner party dish.
09:44But I think a dinner party in different areas mean different things, right?
09:47That's right.
09:47I mean, it depends on how you grew up, what you enjoy.
09:50And that elevation is coming through with flavor and the care that you do for that dish.
09:56Got to get the steak then.
09:5710 minutes gone.
09:5950 minutes remaining.
10:01Whew.
10:01Shaken.
10:02Shaken.
10:02Don't cut yourself.
10:03I know.
10:05Zach, Michelle, a married duo.
10:06Tell me about this dish.
10:07What is it?
10:08It's a green curry mussel with nori-dusted molle frites.
10:12Nice.
10:12Oh, that's lovely.
10:13So it's a Thai-flavored curry.
10:14Yes.
10:14Yes.
10:15Yes.
10:15Love that.
10:15How are we going to elevate this?
10:17We made a shrimp stock from scratch.
10:18We made a green curry paste from scratch.
10:20At home, we make this for dinner parties.
10:22Describe some of those early dinner parties.
10:24We would, you know, everybody was in the kitchen.
10:26Michelle and I both would be there.
10:2710, 12, we had a lot of friends.
10:29Then we had a baby and, like, calmed down a little bit.
10:31And now it's about four people at the dinner party.
10:33I love that.
10:33Gaining that advantage tonight would mean what for both of you?
10:36Everything.
10:37We need to go in feeling confident.
10:39It would show everybody else here that we're somebody to watch.
10:42They would see us how we see us.
10:44Got you.
10:44In terms of sizing of the competition, who's the hot spots at the moment?
10:48I think I got to say Jess and Jessie.
10:50I mean, we eliminated them in audition rounds, and they're back.
10:52They came back with vengeance.
10:53I think they're out for blood now.
10:55I think they're watching you equally as much as you're watching them.
10:58Elevate this thing, yes?
10:59Absolutely.
11:00Give it your all.
11:00Good luck.
11:00Thank you so much.
11:01Let's go.
11:02Gonna start getting spicy in here in a second.
11:05I know.
11:05I'm gonna make this fish stock so good that you're gonna be so happy and proud of me.
11:10You're gonna stop calling me names and bothering me.
11:14Salt?
11:14Salt?
11:15I'm coming.
11:16I'm coming.
11:16Anyone have peeled garlic?
11:17We got a little bit.
11:18You got a little bit?
11:19Thanks, man.
11:20What's up, guys?
11:21Hey, what's going on?
11:22Welcome to Taco Tuesday.
11:24Taco Tuesday.
11:25So is that real?
11:26Like a dinner party at your house is just Taco Tuesdays and a couple of beers?
11:29It is recently out in the backyard with a bunch of kids running around.
11:33What are you making?
11:33We're gonna make some homemade tortillas.
11:35We got a nice marinated skirt steak.
11:37Yep, so there's gonna be a habanero hot sauce.
11:39We're gonna do some rustic charro beans.
11:41You're gonna make your own tortillas?
11:42We are.
11:43Have you done that before?
11:44Couple times.
11:45That can be very difficult to master chef we've seen over the years because they don't
11:48cook through.
11:49Yeah.
11:49Nothing worse than getting raw dough in a tortilla.
11:52Absolutely, sir.
11:53Did you guys have a lot of dinner parties growing up in your family?
11:55We had tons of barbecues, grill outs.
11:58Daddy taught us how to grill.
11:59Mama taught us how to host.
12:00Do you guys take different roles when you host people in your home?
12:03We do most of it at Joel's house, so I kind of let him take the lead on that.
12:07Okay.
12:08The two of us kind of tag team a large protein and let people bring sides.
12:12This is not about pot luck tonight.
12:14This is not about dumb luck either.
12:16You better make everything and you better make it right.
12:18Good luck, guys.
12:19We gotta prove that we're not a one-trick pony, okay?
12:22Oh, no.
12:23Darcy and Courtney.
12:25Hey!
12:25How's it going?
12:26Oh, my goodness.
12:26I'm excited for this dinner party.
12:28I know.
12:29We're so excited.
12:29What is the dish?
12:31As the vegan team, we're gonna be putting plants first always.
12:34We are doing corn four ways.
12:36We're doing a pasta that's going to be infused with the corn stock that I'm making right now.
12:41Second way is going to be a corn sauce, where I blend it all up with that corn stock.
12:46Are we smoking the corn?
12:47No, we're gonna do a corn rib.
12:49And then a bread crumb with corn in it.
12:50Actually, this is one of our first dinner parties together.
12:53That we did together, yep.
12:54Yeah.
12:54It looks very white, that pasta.
12:57Any eggs in there?
12:58Absolutely, no.
12:59No, no, no.
12:59We're doing it.
13:00I use some semolina, some all-purpose flour, tepid water, a little bit of olive oil, and
13:06salt.
13:07I love this vegan style, by the way.
13:10Competition's fierce.
13:11Yep.
13:12We said we were gonna take some risks in the MasterChef kitchen.
13:15Let's go.
13:16Let's go.
13:17Love that, ladies.
13:18The very best of luck.
13:1930 minutes gone.
13:2030 minutes remaining.
13:22We are halfway.
13:23Dynamic duos.
13:24Let's go.
13:2530 minutes, everybody.
13:27Let's do this.
13:2830 freaking minutes.
13:29Let's go.
13:30We are doing a ribeye with chimichurri, duck fat potatoes, roccolini, and a garlic aioli
13:36for our potatoes.
13:38Just gotta make sure it's elevated enough to present for the judges.
13:41We're ready for the task.
13:42Yes.
13:42Is that good?
13:43Yes.
13:43Is that a good sign?
13:44Yes, yes, yes.
13:45Hey, Doris, that's the olive oil?
13:46No, darker.
13:48Dude, these things have bigger beers than me.
13:51Oh!
13:52Let's look a little Cajun right here.
13:54What we got going on?
13:56We got a Cajun seafood pasta.
13:58Okay.
13:58Well, something we picked up when we were in New Orleans for a bowl game.
14:01We added scallops and we added mussels as well.
14:04How do you keep the different seafood from overcooking?
14:07I par-cooked it just to get a sear on it.
14:09You want to be careful of not overcooking.
14:11Yep.
14:11Yeah, be careful.
14:12How's your pasta looking, Trey?
14:13It's coming out really well.
14:14I'm really pleased with it.
14:15Is that the thickness you want?
14:17I might go one level lighter.
14:19Uh-huh.
14:19Don't go too thin now.
14:21You make pasta often?
14:22Usually at home, I use boxed pasta.
14:24Oh!
14:25But we're at MasterChef Kitchen, so I figured I'd roll some pasta for you all.
14:28Is any already done?
14:29No, no, but I've got more dough.
14:30I've got more dough.
14:30Whoa!
14:31Yes, Chef.
14:31If you need help, Kevin's here.
14:33I got it.
14:33Careful.
14:34All right.
14:35Yeah, it's too thin now.
14:36All right.
14:36It was perfect before, yeah.
14:37It's too thin now.
14:38It's okay.
14:38What do you think I should do, Chef?
14:39I'd re-roll it over again.
14:41Thank you, Chef.
14:42Okay.
14:42All right, Trey.
14:44Make sure you get that seer.
14:46I know.
14:48Whoo!
14:49She just slumbed.
14:51Yeah, wow.
14:52The energy's incredible.
14:53There's a lot of passion and activity going on out there.
14:56Oh, yeah.
14:56The atmosphere is electrifying, and the communication is off the charts with the dynamic duo.
15:01But the speed they're all working at, it's so good to see.
15:04Yeah.
15:04I think the food could be twice as good.
15:06Why don't you have the right partner?
15:07You must have the right partner.
15:08Okay.
15:09I told you I was going to do basil.
15:10Yep.
15:11So Darcy and Courtney, they go down the vegan roots.
15:13Corn four ways, okay?
15:15A corn flavored stock, a corn puree, a corn rib, and a corn pasta.
15:20Wait, is there any spice or any other flavor to the corn?
15:23Like, there's a lot of corn.
15:24Sounds sweet.
15:25Sounds like it's going to be sweet.
15:26Yeah, it feels sweet.
15:27I'm not too sure.
15:28Why isn't it boiling?
15:29Pasta?
15:30Yeah.
15:31It's on.
15:31Come on, baby.
15:33Come together.
15:34Jason and Trey are making a Cajun seafood pasta.
15:38Pasta is not working out right.
15:39It's dry.
15:40It's so dry.
15:42Oh, my goodness.
15:43But Joe, what would you do if it's not working?
15:44I would take it by hand, cut it into small strips, roll it with my hands, and put it in.
15:48He's got to adapt.
15:50Come on, baby.
15:51Come on, pasta.
15:53This is not looking great.
15:54Without the pasta, there is no dish.
15:56Yeah.
15:56Oh, my goodness.
15:57Yep, yep.
15:58He's got one foot out the door.
16:00Ugh.
16:01Come on, Trey.
16:02I don't have time to restart the pasta.
16:04So if I'm going to pull this off in time, I really got to get my hands around this dough.
16:08This is going to be close for us.
16:09I'm sorry.
16:11That's a dinner party disaster.
16:13Oh, my God.
16:20Just under 20 minutes to go.
16:22Let's go.
16:23Where did my hands go?
16:25Okay.
16:25Hey.
16:26Where'd you go?
16:27Where'd you go?
16:27Oh, no.
16:28Wrong person.
16:29Ugh.
16:29Come on, Trey.
16:31Kevin, first batch of pasta is good.
16:32I'm going to rework this second batch.
16:35I think you're good to turn because you've got, well, I don't know.
16:38Yeah, I think you can flip those.
16:40You see that brown coming up the side.
16:44Our dinner parties are hectic.
16:46You know, we come from a Latino family.
16:47So we invite five people.
16:49This five people invite 20 more people.
16:51Next thing you know, the house is full and we don't have food for everybody.
16:54We're making ropa vieja with mushroom risotto and fried green plantain.
17:00We want to win that advantage right now because that's going to be key for whatever is coming next.
17:05We want to be ahead of everybody.
17:09One more olive oil.
17:10Lemon.
17:10That's spicy.
17:11It's not too spicy.
17:12Yeah, that was a spicy chili bag.
17:14I think we're fine.
17:15All right, Yvonne.
17:17Tina, how are we doing?
17:18We're doing good, sir.
17:19Tell me about this dinner party dish.
17:21This is bong thịt nương.
17:23It's a grilled pork with noodle and herb lettuce.
17:26Like a beautiful pork salad.
17:28Yes.
17:28Yes.
17:29Almost every Vietnamese family had this in their pie.
17:33I love that.
17:33What's the sauce?
17:34A chili fish sauce.
17:36It's got garlic, lemon, sugar.
17:39That's delicious.
17:40Thank you, sir.
17:42Make sure you've got sufficient dressing with that so it doesn't become too dry.
17:45Yes, yes.
17:45Pork needs a sauce, yes?
17:47Yes, sir.
17:48Good luck.
17:49Yes, sir.
17:51That tortilla, we should have about 12 to choose from.
17:57Tana, they're underdone.
17:59I don't know what to do because you had me flip them too early.
18:03Tana and Kate.
18:04Wow, that looks cool.
18:05Slow down.
18:06Slow down.
18:06Slow down.
18:07I'm sorry, you made me nervous.
18:08No.
18:09I'm just here for you.
18:11How's the cook?
18:12Yeah, they feel a little under.
18:14Yeah, they do.
18:14Go in the oven then.
18:16So if you're gonna serve us a burger, that burger better be right.
18:19What is this?
18:21That is our bacon and date jam.
18:22Bacon and date jam.
18:23I'm just going to top the burgers with a bit of spicy mayo.
18:28I want you to think about your plating because right now it feels a little hectic over here.
18:32It does.
18:32Good luck, y'all.
18:36I'm gonna focus on this.
18:38Yep.
18:38Kayla, Ryan, Kate, how are we doing?
18:40I'm doing all right.
18:41How are you?
18:42We're okay.
18:42How's that cut?
18:43I just don't have the tip of my thumb and I cut my pointer finger.
18:46Please be careful.
18:47Tell me about the dish.
18:47What are we doing?
18:48So we're doing a brown butter pasta with a seared chicken breast.
18:53Wow.
18:53I'm gonna see if I can get this chicken breast done in time.
18:55There's no protein cooked already.
18:57Why don't you sort of think about this a little bit more simpler.
19:00If you're gonna do like a little fettuccine, cut this into nice strips.
19:03Chicken will cook quicker.
19:04Yeah.
19:04Yes, nice long strips, beautifully seasoned, and fried.
19:07At least like that, you'll get it done.
19:08Yeah, we'll cook faster in strips.
19:09Listen, we'll adapt.
19:09We'll pivot.
19:10This accident will set you back a little bit, but we can pivot.
19:12That's the only way you're gonna get this chicken cooked now.
19:14We're gonna push through and get something on the plate for you guys.
19:16Let's go.
19:17Let's go.
19:18I'm just sorry.
19:20No, don't be sorry.
19:21Don't.
19:21We're not gonna talk about this now.
19:22It'll be okay.
19:23We're gonna focus and we're gonna keep going.
19:24She cut herself pretty bad, huh?
19:26Yeah, bad.
19:26Top of the fingers gone.
19:28I need to get those fries in.
19:30One more time.
19:31Yes.
19:31So, Tona and Kate are just panicking.
19:35Oh.
19:35Oh, no.
19:36Oh, no, no, no, no.
19:37I mean, the burger, they took it out.
19:40I felt it.
19:40It felt very rare.
19:41I said, maybe we need to get this back going in the oven.
19:44There's just a lot of, like, small elements, but I don't know if it's coming together like
19:48they want it to.
19:48It's a burger.
19:49That seems more like comfort food.
19:51I'm hoping it's an elevated burger.
19:53It has to be a pretty amazing burger.
19:55That glove, please.
19:57Oh, please, Lord, let those be cooked.
20:01Guys, four minutes to go.
20:03Second batch of pasta's coming now.
20:05Okay.
20:05You might have to cook this first batch of pasta.
20:07Yep, yep, yep.
20:07Put that first batch in.
20:09He's still rolling pasta.
20:10Why'd they do that?
20:11Oh, my goodness.
20:12Kevin and Trey are behind.
20:14Gotta let the pasta go.
20:16Trey, you gotta move on.
20:17That's not working, buddy.
20:18You gotta move on.
20:19You won't have time to cook.
20:21It's not working.
20:21Okay.
20:22Let's go.
20:23Is that enough pasta?
20:24Yeah.
20:24It's a little light.
20:25It's a little light.
20:25That's a dinner party nightmare.
20:2790 seconds to go.
20:28Come on.
20:29Do we want to put the jam on the burgers right now?
20:32Oh, .
20:32I forgot about that.
20:33Sorry.
20:33I was too focused on screaming at me.
20:36I'm sorry.
20:37Cilantro, cilantro, cilantro.
20:39Okay.
20:39I'm getting a little bit nervous.
20:41We're good.
20:42Oh, my God.
20:43We're getting nice in the middle, right?
20:45Baby, nice and nice in the middle.
20:4760 seconds to go.
20:48Let's go.
20:52Yes, yes, yes.
20:54Be careful, yeah.
20:58All right.
20:59Oh, my God.
21:01Last 30 seconds, guys.
21:02Let's go.
21:03Make it count.
21:03Come on.
21:04We got pretty ones.
21:05Okay.
21:06Got 30 seconds.
21:07Gotta make sure everything looks the same.
21:09All the same.
21:09Make them beautiful.
21:10Okay.
21:12Don't serve it if it's not good.
21:13Five.
21:14Four.
21:15Three.
21:16Two.
21:17One.
21:17And stop.
21:19Time's in the air.
21:20Well done.
21:23.
21:23Yeah.
21:25Yeah.
21:26Great job.
21:28I love you.
21:31Either gonna be good or bad.
21:32Whew.
21:35That pasta machine gave me hell, but it looks better than I would imagine after the stress
21:38we just went through.
21:40I think the flavors are there, and so I think we're gonna be close to the middle, maybe even
21:43top.
21:44Who knows?
21:44All the components of the dish are on.
21:46Yeah.
21:47Yeah.
21:47Okay.
21:49Oh, it's nerve-wracking.
21:51Yeah, it is.
21:51It's even more nerve-wracking than the addition.
21:53Oh, yeah.
21:54It looks beautiful.
21:55I think it looks a little bit twisted, but.
21:57I'm concerned the burgers are overcooked.
21:59If the burgers are overcooked, or undercooked, we're going home.
22:07I would hate for this to be the cause of us going out.
22:11That would just be so gut-wrenching.
22:15Oh.
22:22Tonight, you all had to make delicious, maschef-worthy dinner party-inspired dishes.
22:27Now, the duo behind the best dish tonight will be saved from elimination, and will earn
22:34a huge, game-changing advantage in the next challenge.
22:38Okay.
22:40But, sadly, whoever made the worst dish tonight will be going home.
22:46But first, we need to take a closer look at all your dishes.
22:50Shall we?
22:55Ryan K. Kayla, is she still with the medic?
22:58She had to go to the ER, unfortunately.
23:00She's going to need stitches.
23:02Right.
23:02Damn.
23:03Are you happy with the final dish?
23:04I'm proud of us for pulling it together and putting a good dish on the plate.
23:09Gotcha.
23:11Adam and Joel, did you make those tortillas?
23:14Absolutely, chef.
23:19All right.
23:20All right.
23:21When the judges are snaking around, it's pretty intense in there.
23:24Okay.
23:25Did you get the chicken fully cooked?
23:26Yes.
23:27Hmm.
23:28Can't really read their faces at all.
23:33Wow.
23:35Crossing finger in the back.
23:38I get my finger cross and keep silent.
23:41Tina and Yvonne.
23:43This is the pork?
23:44Yes.
23:44And that's the cook you were looking to get for it?
23:46Like that crunchiness?
23:47A little bit of char.
23:48Yes.
23:49Wow.
23:49Very interesting.
23:52Zach and Michelle, this is the curry?
23:54That's the curry paste.
23:55Yes.
23:56And you made it yourself?
23:56I did.
23:57Yes.
24:05Kevin and Trey.
24:06Yes, chef.
24:07What happened?
24:08Yeah, just rustling the pasta machine, Seth.
24:09Wow.
24:11Right.
24:16The judges walk around with power and they instill that little bit of fear in you of like,
24:21did we do it right?
24:22I'm going to throw up.
24:24Seriously.
24:25Darcy, Courtney, did you make the pasta?
24:27We did.
24:28Did you taste that sauce?
24:30We did.
24:34Tana and Kate.
24:36These are beef burgers?
24:37Correct.
24:38And they're medium rare?
24:38Yes.
24:39Yes.
24:41Okay.
24:46Some great dishes out there.
24:48Yeah.
24:48Our dish is beautiful.
24:49Tells our story.
24:51That's for a dinner party dish.
24:52Right.
24:52What do you think?
24:54I don't know.
24:55It agrees?
24:56Yeah.
24:56Yes.
24:57Shall we?
24:57Yeah.
24:58It's okay, baby.
25:00It's all right.
25:01Right.
25:02We're going to be tasting the top three dishes and the bottom three dishes.
25:08The first top dish we are dying to taste.
25:12This duo has strong family ties and really left it all out there on the plates.
25:17Please step forward.
25:20Yvonne and Tina.
25:21Come on.
25:24Yvonne and Tina.
25:27Good to get it out.
25:28Look at your dish.
25:29And your dish, please.
25:31Ma'am?
25:32You donut.
25:32Let's go, girl.
25:33Come on.
25:34She forgot the most important part of the dinner party.
25:43Please describe your dinner party dish.
25:46So we made a bun tic nong, which is a rice, rum, and chili
25:50and you go bowl with grilled well and gross pork.
25:53And we've got pickled daikon and jarret and the garlic vinaigrette.
25:58Visually, it looks stunning and it's authentic.
26:01I think you've played to your strengths, which is nice.
26:03Well done. Shall we?
26:07So this is meant to dress the salad.
26:09Yes. I like to drown mine.
26:11And the noodles as well.
26:12Everything. Everything.
26:14Mix it all up.
26:18It's authentic. It's charming. It's delicious.
26:20That lovely sour, sweet note with the heat at the end
26:23is a wonderful combination.
26:25It tastes high caliber.
26:26I could have done with a touch more pork
26:28because it's flooded with noodles.
26:30But the way you shredded it and then caramelized it,
26:32it's delicious. Well done.
26:34Thank you, chef.
26:34Thank you, chef.
26:35The rice noodles have the perfect texture.
26:39There was a lot of work that was done here that is beautiful.
26:43Thank you, chef.
26:45You know, the challenge tonight was to come to your house
26:48for a dinner party.
26:50And this dish, I can feel like I'm in your home
26:53because it's authentic with profound flavor and impact.
26:57Thank you for inviting me.
27:03The next dish is a couple that really pulled off restaurant-quality food.
27:10Please come forward.
27:11Michelle and Zach.
27:16We're feeling relief.
27:18That's the first feeling.
27:20Then let's go.
27:21Like, then excitement.
27:22Then, like, joy.
27:22Like, then what if we get this advantage?
27:24Like, this feeling's just built.
27:26We made mole frites that consists of mussels,
27:29green curry coconut broth,
27:30and nori lime-zusted fries.
27:32If I walked into your house
27:33and this were served to me at a dinner party,
27:36I would be impressed.
27:38And hopefully, it will taste just as good as it looks.
27:40Shall we?
27:41Yeah, let's do it.
27:42This is amazing because you don't even need a utensil.
27:45You can kind of just use the...
27:47Yes!
27:48I've never even seen that.
27:50Skill.
27:51Technique.
27:53Wow.
27:54Love the fries, the crispiness of it, the salt.
27:57I even love the lime that you have in the coconut.
28:00Mussel's just so well-cooked,
28:03and I'm feeling that restaurant-quality dish.
28:07Everything about this dish is kind of perfect.
28:09Oh, thank you so much.
28:11Thank you, chef.
28:12I think, for me, it's the effort you put into these.
28:14The fact you started with that paste,
28:17that's the essence of a great curry.
28:18Exceptional.
28:19Thank you, chef.
28:20Thank you so much.
28:21Really good job.
28:25Great job.
28:31I don't need to.
28:33The final dish in the top three.
28:37It's obvious that a lot of complex technique and cookery
28:41went into the final product.
28:42Please come forward, Adam and Joel.
28:45Oh, we...
28:48What?
28:49Oh, my God.
28:51Holy smokes, man.
28:52Very first challenge, we're walking up with a top three dish.
28:54What better way to start this competition?
28:57Last week, we got a second chance,
28:59and this dish is going to let everyone know
29:01that we're here to play.
29:03We've made marinated skirt steak tacos,
29:06homemade tortillas, green tomato salsa,
29:10peach habanero hot sauce, and charro beans.
29:13The tortillas in the history of MasterChef
29:16rarely, rarely done right,
29:17but these look perfect, amazing job.
29:20Ha, ha.
29:31Delicious.
29:31Seriously, it's authentic.
29:33It's charming, but it's you guys on a platter,
29:36let me tell you.
29:36Tortillas are stunning, thin.
29:38And beautifully toasted.
29:39I love the peach, hot sauce, the salsa, freshness.
29:42Everything's there, and the steak's cooked beautifully,
29:45so, yeah, you should be very proud of yourselves.
29:47Great job.
29:47Thank you, Chef.
29:49When we talk about explosive flavor,
29:51this is explosive.
29:54You not only came and did an incredible dish,
29:56but you executed on a level that is very different,
29:59and, like, being smart about where you put your time.
30:04You did so much work,
30:06and as a Texan, this feels right at home for me.
30:09I like it.
30:09Yes, ma'am.
30:10That was the point.
30:11Tex-Mex.
30:11Adam and Joel, hardest-working boys in Georgia.
30:13That's right.
30:14Yes, sir.
30:15Good job, guys.
30:22I did not see that coming.
30:23Right now, we need a moment.
30:24Please excuse us.
30:26That was pretty awesome.
30:27That was awesome.
30:29Stuff on three incredible dishes.
30:31We did our best.
30:32Now it's up to them.
30:34This is so crazy.
30:37We agree?
30:37Yeah.
30:41Three amazing dinner party dishes.
30:44But only one duo can win tonight
30:46and gain that huge advantage.
30:47We talked it through,
30:49and we all agreed.
30:52Tonight's winning duo is...
31:07Three amazing dinner party dishes.
31:11And tonight's winning duo is...
31:18Michelle and Zach.
31:28Congratulations.
31:30And you're going to receive a huge advantage
31:33in the next challenge.
31:35All right.
31:36Now, all three of you duos
31:38are safe from elimination tonight.
31:41Make your way up to the balcony.
31:43Great job, y'all.
31:44Great job.
31:45Great job.
31:46This is a dream for us.
31:47We've watched this show
31:48for a very long time.
31:50It feels like we definitely belong.
31:52You know, we had auditions,
31:53we had to earn our apron,
31:54but now winning this,
31:55the first challenge,
31:56so no, we more than belong.
31:58We're supposed to be here.
32:00Right.
32:01Unfortunately,
32:02on the other side of the coin,
32:03there were three duos tonight
32:06whose dinner party dishes
32:07sadly left a lot to be desired.
32:10Now, the first dish
32:11we must take a deeper look at.
32:14Please step forward.
32:18Kevin and Trey,
32:20let's go.
32:21I struggled kind of quite a bit
32:23with the pasta,
32:24and Tiffany was right there
32:26as I was going through
32:27some of the worst parts,
32:27and so I'm sure she's going to taste it
32:29and expect it to taste bad.
32:31My fingers are crossed
32:31that it tastes better
32:32than she expects it.
32:33Right, Kevin and Trey,
32:34describe your dish, please.
32:35We made for you
32:37a cajun seafood pasta
32:38with shrimp, scallops,
32:40and mussels.
32:42It just feels a little
32:44thrown together.
32:45But it's just badly executed,
32:47and more importantly,
32:48she never, ever, ever
32:49served mussels
32:50in a bowl
32:51that have never opened.
32:52That is a death sentence
32:54right there.
32:55It's such a shame.
32:56Shall we?
33:02Oh, it's so disappointing
33:04because this dish
33:05could have been a highlight.
33:06The pasta's struggling here.
33:07There's a weird texture to that,
33:09but I'm more concerned
33:10about the overcookness
33:11of the scallops.
33:12They're rubbery.
33:12They're hard.
33:13When they reduce down,
33:15you know,
33:16to that size,
33:16it's solid.
33:18You know,
33:18it's like a bar of soap.
33:19I'm just going to be honest.
33:21This dish
33:22is not a dish
33:22that I want to eat over again.
33:24I was going to say
33:25I'm upset that I didn't get
33:26any scallops
33:27because I don't have
33:28scallops on my plate,
33:29but now maybe I'm happy
33:31I didn't get any
33:31because they're definitely
33:32not what it needs to be.
33:35Details matter,
33:36especially here
33:37in the MasterChef kitchen.
33:38Yes, Chef.
33:40This dish is an epic fail.
33:42One half of the team
33:44was struggling
33:45the entire time
33:46trying to create
33:47a product
33:48that was substandard
33:49so there's no teamwork here.
33:51If I came to your house
33:52and you served me this
33:53at a dinner party,
33:54I'd ask for my coat
33:55and I'd go home.
33:56Yes, Chef.
33:57Thanks, Chef.
34:02It's okay.
34:02Turn up, guys.
34:04That was absolutely
34:05brutal.
34:09Okay.
34:10Second duo
34:11in the bottom tonight
34:12was a dish
34:13that seemed ambitious,
34:14but it lacked
34:16the dinner party flair
34:17we were looking for.
34:19Please come forward.
34:22Darcy and Courtney.
34:25It's okay.
34:26You got it?
34:27You too?
34:28I got it.
34:28We just got our aprons
34:30and I don't want
34:32to give it back.
34:33I don't want to go back
34:34to the ER right now.
34:35We've worked so hard
34:36for this.
34:37It's...
34:37We're not ready.
34:39Today we have
34:40a corn four ways
34:41pappardelle pasta.
34:43They've got corn stock
34:44that we've infused
34:44into the pasta,
34:45a corn sauce,
34:47a corn rib,
34:47and a corn bread crumb.
34:49It just looks clunky.
34:51How do I navigate
34:52around the pappardelle
34:53and then pick up a rib?
34:54And I just don't get it.
34:56Okay.
34:58Was that a sweet corn puree?
35:00Yep.
35:00We sauteed the corn
35:02with a little bit
35:03of shallot and garlic,
35:04some salt and pepper,
35:05put some of that corn broth in,
35:07let it reduce a little bit,
35:08and then blended it.
35:09One of the things
35:10I like on the plate
35:11is the corn ribs.
35:12They have spice.
35:13They are exciting.
35:15But, I mean,
35:16if you're going to give me corn
35:17and you're going to tell me
35:18I'm going to have a corn sauce,
35:19I have a corn stock,
35:20I should taste corn.
35:22The one thing lacking
35:23on the pasta
35:24is the flavor of corn.
35:26I cross-femmes
35:27what you've done so far,
35:28and it's like
35:28I've got a different duo tonight.
35:30Above all else,
35:31I think you missed the mark
35:32on what we asked for
35:33in this challenge.
35:33They're dinner party dishes.
35:35You can't just get me over
35:36to eat just corn, okay?
35:38You can't do that.
35:39Okay.
35:40This tastes like pasta
35:41that was kind of sauteed
35:43in leftover popcorn
35:44and butter
35:45in a movie theater.
35:52We're good.
35:53Okay, the final duo,
35:56unfortunately,
35:57missed the mark
35:58for what we're looking for
35:59in this challenge.
36:01Please come forward.
36:04Tana and Kate.
36:09We're really concerned
36:10about the temperature
36:12on our meat.
36:13We had to put it
36:13in the oven,
36:14and it was just a mess.
36:15We've never done burgers
36:16in the oven before.
36:18If we have overcooked burgers,
36:20we're done for,
36:20because we told the judges
36:21that they were medium rare.
36:23Cheeseburger
36:23with a bacon and date jam
36:25and a spicy mayo
36:26with fries on the side
36:28as well as an arugula salad.
36:30It's pedestrian.
36:31It's middle of the road,
36:33and it's barely a barbecue,
36:34and I'm asking
36:35for a dinner party delight.
36:37Yes.
36:38So what was the temperature
36:40supposed to be?
36:41Medium rare.
36:51Tana and Kate,
36:52what was the temperature
36:53supposed to be
36:54in the burger?
36:55Medium rare.
36:56Okay.
36:57Okay.
37:01Okay, so this is more
37:02like a medium.
37:14I hoped it would be better
37:16than it looked.
37:17I really, I really did.
37:18It reads very, very sweet.
37:21The dates are overpowering
37:23the whole patty.
37:24It's almost like
37:25I don't have beef here,
37:26and I just have date
37:28and bacon.
37:29Fries, I mean,
37:31they are fries.
37:31They're seasoned.
37:33They're crispy.
37:34I mean, if I have to eat
37:35something else on the plate,
37:36I'm going to go back
37:37to the fry,
37:37but it's a bit of a letdown
37:39on the burger,
37:40for sure.
37:41Ladies,
37:42it's such a shame
37:43because it just doesn't work.
37:44If you're going to play it safe,
37:45you've got one foot
37:46out the door.
37:47When you go down
37:47the burger route,
37:48unless it's Wagyu
37:49for a dinner party special,
37:50then come on,
37:50I can get better
37:51through a drive-thru.
37:52Yes.
37:52I love the pickle
37:53in the salad.
37:54I actually quite like
37:54the mayo there,
37:55but the burger is wrong.
37:58Thank you, ladies.
37:59Thank you, sir.
38:03It's like a meatloaf.
38:04Yeah.
38:04It's dense.
38:06Yeah.
38:09It's a nice crab.
38:10No.
38:12Right now,
38:12we need a very serious moment.
38:14Excuse us, please.
38:22Okay, uh...
38:23Got this.
38:24Some of these dinner parties
38:26were epic fails.
38:27Yeah.
38:28Just gotta step it up,
38:29take it as another chance.
38:31Yeah.
38:31Join Kevin.
38:32Pasta.
38:33Overcooked seafood.
38:34I warned him, I said,
38:36if you don't stop cooking here,
38:37it's gonna come out.
38:38Like, it's not gonna work out for you.
38:41It's okay.
38:42Courtney and Darcy's
38:43a vegan take on corn four ways.
38:45Too smart for their own good.
38:47Yeah.
38:47Missed them out completely.
38:49Dear Lord.
38:50I just heard that we did enough.
38:52And Tanya and Kate.
38:54Missed them out with a burger.
38:55It's just a bad idea
38:56from the beginning.
38:57It was out of balance.
38:58Too sweet.
38:59My God.
39:01Are we in agreement?
39:02Yes.
39:02Yeah.
39:03Absolutely.
39:04Oh, boy.
39:10Now, after discussing
39:11everyone's dishes at length,
39:13we're all in agreement.
39:15The duo
39:17leaving MasterChef tonight
39:18is...
39:24Kevin and Trey.
39:25Kevin and Trey.
39:29Darcy and Courtney,
39:31Tanya and Kate,
39:31head back to your stations, please.
39:39Kevin and Trey,
39:41I think back to the passion at the beginning of this competition.
39:43Tonight, we couldn't taste that, okay?
39:45You worked with some steak
39:46for two-thirds of that challenge,
39:47and then the end result,
39:49you missed the mark.
39:50You know, the great thing about relationships
39:51and friendships
39:52is that you get over whatever hurdles
39:55that you had in this moment,
39:56and hopefully you'll be cooking again together,
39:59and the next time you make this dish,
40:00it'll be incredible,
40:01and you'll be like,
40:02I wish they were here to taste this.
40:04And the very best to both of you.
40:06Safe journey home.
40:07Thank you, and God bless.
40:09Good night.
40:10Good night.
40:16I'm very proud of myself
40:17for pushing myself to get out there,
40:19and I'm proud of him sticking by me
40:21and me trying to stick by him,
40:23and if we go down,
40:24we go down together, you know?
40:25We made some fundamental mistakes
40:27that shouldn't have happened,
40:28and it's a lot more difficult
40:30in that kitchen
40:31than what people think it is.
40:32With your hats high, yeah?
40:34From this experience,
40:35I think we get to take home
40:35some confidence, you know?
40:36Even though the whole thing
40:37didn't go the way that we wanted it to,
40:39we still made the top 12,
40:40and that's no small feat.
40:45Bye, guys.
40:46Bye, guys.
40:47Good night, guys.
40:52Next time,
40:53the first mystery box
40:55of the season.
40:56One box is sweet,
40:57one's spicy.
40:58Michelle and Zach,
40:59since you won the challenge
41:00last time around,
41:01you get to select protein
41:03for each duo.
41:04As a vegan,
41:05this is my worst nightmare.
41:07Oh, let's go.
41:07I cannot believe
41:08I'm freaking cooking a chicken.
41:10Get a grip.
41:11I'm sweating today.
41:11It's really clear
41:12who they're gunning for.
41:14That means they're afraid of us.
41:15Game on.
41:16Oh, that's good.
41:17I think it's your worst-performing dish.
41:19I'm a little scared.
41:20We can't digest that.
41:22You're going home.
41:23What a shame.
41:25I'm a little scared.
41:25I'm a little scared.
41:25I'm a little scared.
41:25I'm a little scared.
41:25I'm a little scared.
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