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MasterChef US S15E01
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00:00This season on MasterChef, we are making history.
00:05Because for the first time ever, we'll have partners in the kitchen.
00:09Husbands and wives, mothers and daughters, best friends, even divorced couples.
00:13Give her a nice kiss.
00:15This is MasterChef's dynamic duos.
00:18We're here, baby!
00:19This season, we will crown two MasterChefs.
00:22We have the best chemistry.
00:23We are here to take the title.
00:25And who's in charge?
00:26We'll fight over that a little bit.
00:29Joe and myself will be joined by a brand-new judge.
00:33Tiffany Derry!
00:36This competition is going to be fierce.
00:39To find out if two cooks really are better than one.
00:43They are like synchronized swimmers.
00:45Come on!
00:45The dynamic in this duo has disappeared.
00:47It was not my call, Jeffy. What's his call?
00:49You need to own your partner's decision.
00:51I'm doing my best. Just calm down.
00:53We are doubling the difficulty with new challenges.
00:55This is only possible as a dynamic duo.
00:59Ten minutes, ten minutes, ten minutes, ten minutes.
01:00Sold!
01:01We're going to play Recipe Telephone.
01:03Me and Kayla are telepathic twins.
01:06Come on, boss!
01:08Time for the big swap. Are you ready?
01:10Hey, boss!
01:12Lift!
01:13And some familiar favorites.
01:15The return of the dreaded pressure test.
01:18Get it, get it, get it. Where is it?
01:20Right there.
01:20Wow, the wall.
01:22We want identical plates!
01:24Do you hear me?
01:25I can't!
01:25That's two pieces of asparagus!
01:27I can't hear you!
01:30Oh, my God!
01:31It will take all they've got to stay on track.
01:34We have to start plating!
01:36We got an overcooked, Doc.
01:37Oh, my God.
01:38This is a freaking train wreck.
01:40Holy s**t!
01:41And weather every storm.
01:44This weather is crazy!
01:47We're not f**king around.
01:48I want to get off this ride.
01:49You're going home.
01:51Oh, hey, Manny!
01:52Manny!
01:55But the duo that proves they're dynamic enough.
01:58This is Mission Star Chef's plating.
02:01Yes!
02:02This is explosive.
02:04Thank you so much.
02:05I really see the dynamic duo.
02:08You've got the marriage right here.
02:09They're like you two.
02:10We'll share the ultimate culinary prize.
02:13Together, you're cooking like pros.
02:14Oh, my God.
02:15As a duo, this is the level you need
02:17to be at.
02:18Thank you, Chef.
02:19This is better than some of my restaurants.
02:21Oh, Joe!
02:23You may kiss the bride.
02:24This is MasterChef Dynamic Duos.
02:28I don't like cooking without you.
02:42MasterChef, here we are!
02:43There it is, there it is!
02:45Yes, sir, yes, sir!
02:46Yes, sir, yes, sir!
02:47Oh, my God!
02:49Woo!
02:50Wow.
02:50It's so good.
02:52Yes!
02:53Can you believe it?
02:54I can't believe it!
02:55Let's go!
02:56Come on!
02:57Come on!
02:58Come on, man!
02:59Come on, man!
02:59Woo!
03:01I feel so emotional.
03:02I know.
03:03Can you believe it?
03:04We love cooking together.
03:05So when we found out that this season, we're going to be together.
03:08It was like the dream come true for us.
03:11I can't believe that we're here.
03:12This is my partner in life and in the kitchen.
03:16This is what we've been training for.
03:17I took it all off.
03:18And this is what we want to do for the rest of our lives.
03:22I'm just happy to be here doing this with you.
03:24Yeah, man, you too.
03:25Inside those doors is our dream.
03:28Mm-hmm.
03:28I'm like, where's Gordon?
03:30Let's go.
03:34Woo!
03:37What exciting!
03:47Welcome, everybody, to our incredible 15th season of MasterChef.
03:54But listen up.
03:56MasterChef has always been about finding America's best home
04:01cook.
04:01Oh, yeah.
04:02But this year, we want to highlight the power
04:05of partners in the kitchen.
04:07For the first time in MasterChef history,
04:10we will crown not one, but two MasterChefs.
04:14How cool is that?
04:16Oh, baby!
04:18They're here!
04:19This is MasterChef Dynamic Duos.
04:24Woo!
04:28We have brought the best duos from all across America here to the amazing MasterChef kitchen.
04:34And trust me, we have everything from husbands and wives to mothers and daughters.
04:39Aunts and nieces.
04:42Yes!
04:43Yes!
04:43Best friends.
04:45Yes!
04:46Even co-workers.
04:48Amazing!
04:50We even have a divorce couple.
04:54Woo!
04:54Woo!
04:56Woo!
04:56Happy!
04:57Happy!
04:58Amazing!
04:58Look at the distance between you two, Sue!
05:00Get a little bit closer together!
05:02Give me an excuse.
05:03Oh!
05:04That's going to be interesting watching you two cook.
05:06And, young lady, you are hyperventilating the yellow, yes?
05:09Yes, that's right.
05:10Why now?
05:12We've said forever that once there was a partner season, that we would be there, so here we are.
05:18And who's in charge?
05:19We fight over that a little bit.
05:22Wow!
05:23Well, here's the thing, guys, even though you're competing as a duo, we're not going to be judging as a
05:31duo.
05:31This season, we'll be joined by a new judge, someone that is no stranger to the MasterChef kitchen.
05:41She is a decorated chef with nearly 30 years of culinary experience.
05:48Oh, my God, who's that?
05:49And like us, she has her own culinary empire.
05:54Now, are you ready to meet her?
05:56Yes!
05:58Here she comes.
05:59Oh!
06:00Oh, my God!
06:04Oh, my God!
06:05Oh, my God!
06:08Oh, my God!
06:09Oh, my God!
06:09Oh, my God!
06:11Oh, my God!
06:12Oh, my God!
06:13Oh, my God!
06:13Oh, my God!
06:13Oh, my God!
06:13All right, who is it going to be?
06:14Who is it going to be?
06:15Please give a warm welcome to the amazing...
06:20Tiffany Derry!
06:22Oh, my God!
06:24Oh, my God!
06:29Tiffany is an incredible world-renowned award-winning chef, a celebrated restaurateur, and a true
06:35culinary icon of the South.
06:37We are so lucky to have her join the MasterChef family.
06:41Oh, my God!
06:44Oh, my God!
06:45Oh, my God!
06:47Oh, my God!
06:47Oh, my God!
06:48Oh, my God!
06:49Wow!
06:50How cool is this to have Tiffany Derry as our new judge?
06:54Come on, give it up.
06:58Tiffany, welcome to the MasterChef family.
07:01What a pleasure and an honor to have you here.
07:03Now, tell us a little bit how you worked your way through the culinary ranks.
07:07Give us an insight to the beginning of that journey.
07:09I started as a server.
07:11At 16, I was managing.
07:13And now, to be able to own your own, I think, is one of the most beautiful things about spreading
07:19love and great food.
07:20Love that.
07:21Love that!
07:24Right, on to the reason why you're all here.
07:27Listen up.
07:28Because at the end of this competition, the best duo will earn the title, the trophy, and
07:33a quarter of a million dollars.
07:36Right here!
07:37You got the winners right here!
07:39But you may think that competing as duos could be easier.
07:45But trust me, this season is going to be twice as tough.
07:49Because tonight, to earn your spot in the competition, you'll face off in a battle against another
07:57duo.
07:59It's a battle you need to win to get your hands on two of these.
08:05That's right, the incredible MasterChef apron.
08:11My name on it.
08:13In these audition battles, two duels will enter the MasterChef kitchen, but only one
08:18duel will leave with aprons.
08:21And you're going to have just 30 minutes on the clock.
08:25Oh, man.
08:26Right.
08:27It's time for our first duos to battle it out to get their hands on that coveted MasterChef
08:34apron.
08:35All of you, the very best of luck.
08:37We'll see you in the kitchen.
08:56Wow.
08:57This is going to be so exciting.
09:00I cannot wait to cook.
09:03I need my apron, Javier.
09:04Ah.
09:05If you don't give me my apron, Javier.
09:07You got it.
09:07Don't worry.
09:07Same.
09:08Half of us are getting an apron.
09:10That's insane.
09:11Right.
09:12First up, Jessie and Jessica versus Michelle and Zach.
09:27Oh, my God.
09:29Oh, my God.
09:30We don't want to live that straightforward 9 to 5 life anymore.
09:34Once we get the apron, we're not looking back.
09:35We are here to be the next MasterChef.
09:39Come on down.
09:40Come on down.
09:41Hi.
09:42Hi.
09:42Now, tell us who you are and what the relationship is between this dynamic duo.
09:46I'm Zach.
09:47This is Michelle.
09:48We're from Minneapolis, Minnesota.
09:50We've been married for four years.
09:52Watching MasterChef for 15.
09:53Yes.
09:54Big, big, big fans of MasterChef.
09:56Essentially brought us together and probably why we're married today.
09:59Love that.
10:00And?
10:01We're J-squared.
10:02My name is Jessie.
10:03This is my beautiful partner, Jessica.
10:05And we are New England foodies.
10:07Nice.
10:07Okay.
10:08You are now fighting for a spot in the MasterChef kitchen, guys.
10:13We're ready.
10:14Yeah.
10:14Okay.
10:15Your 30 minutes starts now.
10:18Woo!
10:18Let's go.
10:19Let's go, baby.
10:20All right.
10:21Ingredients.
10:21All right, we're heating.
10:23Oil.
10:23Yep.
10:24Doing it, baby.
10:24We're doing it.
10:25We're doing this.
10:26What are we looking for in this season of duos?
10:28I'm looking for the bond.
10:30I'm looking for the trust.
10:31And more importantly, communication, right?
10:33I love you.
10:34I love you, too.
10:35Two tables with sugar, babe?
10:36Yes.
10:37Two tables with sugar?
10:37Yep.
10:38But also, what they put on a plate should be exceptional.
10:41Because it's two phenomenal amateur chefs coming in as one.
10:44Yeah.
10:45All right.
10:46Let's go.
10:46We got to get going on the chicken.
10:48Let's go.
10:48Zach and Michelle, give us an insight to the dish, please.
10:50Yeah, this is a chili spice chicken leg quarter on top of a parmesan marscapone polenta.
10:55Love that.
10:56And is this a dish you would cook, like, for a dinner party?
10:59We've got a one-year-old at home, so the dinner parties have kind of taken a little bit of
11:03a dip lately.
11:03Congrats.
11:04How'd you meet?
11:05We were friends first.
11:06Met through a friend group, and eventually we realized, wait a second.
11:09I think I love you.
11:10I think I love you, too.
11:11You think?
11:12Really?
11:12Yeah.
11:12Love that.
11:14So we're coming up to 10 minutes down with 20 minutes to go.
11:17Whoo!
11:18Jessica and Jessie, what are you cooking?
11:20A crispy-skinned salmon served with an aji verde Peruvian green sauce
11:25and pickled fresnos.
11:26Oh, love that idea.
11:27Wow!
11:28Yeah!
11:29Love that.
11:30How'd you guys meet?
11:31We actually used to bartend next to each other in Boston.
11:35Yes.
11:35And there was a lot of dancing around each other, and then that dancing ended up progressing,
11:39and here we are eight years later.
11:42Wow.
11:47So, um, Zach and Michelle's chicken, it sounds delicious.
11:50Especially with that lovely creamy polenta.
11:52Yeah.
11:52Also, I love seeing the chicken thigh and...
11:55That's what I was about to say.
11:56Yeah.
11:57Is there jeopardy in a half hour of properly cooking a complete chicken leg and thigh?
12:02Yeah, absolutely.
12:03Yeah, you got your work cut out, then.
12:05Mm-hmm.
12:05All right, oven open.
12:07Yeah, chicken going in.
12:08Yep, going in.
12:09Love it.
12:10All right.
12:12Beautiful.
12:13Make this in your sleep.
12:15Yeah.
12:15Nice.
12:16The salmon dish with Jesse and Jessica sounds intriguing.
12:21Yeah, it sounds punchy, flavorful.
12:22I like the Peruvian accents.
12:24And I love a crispy skin, innit?
12:25I mean, salmon, I mean, love to see that technique.
12:28But the technique about searing the salmon is very, very important.
12:31So they're kind of pushing it.
12:33How does the skin look, baby?
12:34Tell me how it feels.
12:36Yeah, that feels crispy.
12:37Yep.
12:38Looking good.
12:39Looking good.
12:40Thanks.
12:41Tell me what you think and taste the seasoning.
12:43Both couples are nonstop talking, communicating, tasting.
12:46Yes.
12:47Needs a little salt, I think.
12:48Needs a little salt?
12:49Yep.
12:49Fifteen minutes gone.
12:50Fifteen minutes remaining.
12:53Remember, only two aprons up for grabs.
12:56For one dynamic duo.
12:57You do not want to go home empty-handed.
13:00Heard.
13:00Heard.
13:01Let's go.
13:02Can you get that sauce going, baby cakes?
13:04Yep, I'm almost there.
13:05Ooh, baby cakes.
13:07Say nice things like that to me.
13:09You got it, baby cakes.
13:11Does that meat thermometer?
13:12Does that meat thermometer?
13:13Does that meat thermometer?
13:15Jesse!
13:16How are you?
13:16J-square!
13:17How are we doing?
13:18How much longer?
13:19Give it a quick little temp, but I think we're, like, looking pretty good.
13:22What did you season it with?
13:23Salt and pepper.
13:24Heavy on the salt and pepper, baby.
13:25Can I feel this for me?
13:26Yep.
13:26Feel good.
13:27You know what I love about you guys working?
13:29Feels great.
13:30Everything, y'all double-check with each other.
13:32Yes.
13:32You know, like a true team.
13:35Yes.
13:35You know, I see you force-fed him some broccoli here from Utah.
13:38I force-fed him all the time.
13:40I force-fed him all the time.
13:40All the time.
13:41You know what to do.
13:41You opened up.
13:43It's natural, right, to sit there and go through that?
13:45It's awesome.
13:46Y'all looking good.
13:47Good job, y'all.
13:47Beautiful.
13:49Hot open.
13:49Hot open.
13:50How are we feeling about those tomatoes?
13:52Are they a little over?
13:53No.
13:53I am concerned about this polenta.
13:55The water's not boiling yet.
13:56The stock's not boiling.
13:58No.
13:58Come on, polenta.
14:00Come on.
14:02Michelle, is that polenta on?
14:03It's not on you.
14:04I'm about to do that right now.
14:05Please.
14:05I got it.
14:06I got it.
14:06Please, please, please.
14:07I would throw the polenta on in the beginning because waiting is not going to make it any better.
14:11No.
14:15What's up?
14:16The polenta.
14:17Let's go.
14:18Let's go.
14:18Let's go.
14:19Let's go.
14:19Get it going.
14:21They're nervous.
14:22They're nervous?
14:23Yeah.
14:24Where's the polenta?
14:25We just need to say some prayers.
14:27Damn.
14:28It's gonna be hard to get flavor there now.
14:29I hope it's boiling.
14:31Let's go.
14:32Let's go.
14:32Let's go.
14:44All right, we're almost boiling here.
14:46Okay.
14:47Get it going.
14:48I'm gonna need you for a taste.
14:50Lenta going in.
14:51Okay.
14:52Lenta in.
14:53Lime colatera salt.
14:55Delicious.
14:56Is it?
14:57That's so good.
14:57That's so good.
14:58That's so good.
15:01All right.
15:02There we go.
15:03Ten minutes remaining.
15:05Right, how's that chicken?
15:06Please.
15:07It's gonna be great.
15:08Crank up the oven, okay?
15:09Make sure that we're...
15:10How can that polenta run up so late?
15:12I know.
15:12What are you doing?
15:13Time flies.
15:14Congratulations on that baby, by the way.
15:16Thank you so much.
15:17Normally someone's at home always looking after, but both of you being here, this far away,
15:21how are you coping?
15:21It's been hard.
15:22Yeah.
15:23You know?
15:23We're not gonna lie about that.
15:25But he's well cared for, and we're showing him that you gotta chase your dreams, and this
15:30is what we're doing.
15:30Good.
15:31Make sure that chicken's good.
15:33Yes, we will.
15:33Get flavor in that polenta.
15:34We will.
15:35Good luck.
15:35You got it.
15:37Straight.
15:37Beautiful.
15:38Nice and crispy.
15:40All right, chicken.
15:41Looks good.
15:41All right, let's go.
15:42How do you feel?
15:44Good?
15:45Feel good?
15:46That's the sauce, babe.
15:48Two minutes to go.
15:49Start plating.
15:50Here we go.
15:51This is all happening right now.
15:52Get in there.
15:53Put it on there.
15:53Put it on there.
15:54Come on.
15:54Come on, guys.
15:55Finishing touches now.
15:56Come on.
15:56Yeah, this is gonna be the prettiest one.
15:57Looking delicious, babe.
15:59Come on.
16:00This little chunk.
16:02Five, four, three, two, one.
16:06And stop.
16:06Hands in the air.
16:07High five.
16:08High five.
16:11Well done.
16:12Okay.
16:13Zach and Michelle, please present your dish.
16:19We have for you a chili spice chicken leg quarter on top of creamy marscapone parmesan polenta,
16:26blistered tomatoes, and topped with an anchovy breadcrumb.
16:29It looks beautiful.
16:30I love the color of the chicken.
16:32I was nervous.
16:32The fact that it wasn't gonna be cooked in time, but you've proved me wrong there.
16:35Polenta, still not on with ten minutes to go.
16:37That's quite a scary error, but it looks so inviting.
16:41Really well done.
16:42How long was the chicken in there for?
16:45About 20 minutes.
16:48Chicken is cooked beautifully.
16:56When Gorton was cutting into the chicken, there was a moment where my mouth watered.
17:02I said, oh, that chicken looked juicy.
17:05That chicken is delicious.
17:09Gosh, you got the flavor on that chicken, and you did it in such a small amount of time.
17:14Thank you, chef.
17:15Palenta's creamy.
17:17Beautifully seasoned.
17:18Really good job.
17:20Thank you, chef.
17:21Chicken is juicy.
17:23Maybe almost too juicy somehow.
17:26What?
17:26A word no one has ever said.
17:29I'll take it.
17:29Yeah, we'll take that.
17:30But an excellent, an excellent dish.
17:33Thank you, chef.
17:35Good job, guys.
17:38Well, we did good.
17:39Yeah.
17:40The double J, Jessica and Jessie.
17:42J-squid.
17:43J-squid.
17:44J-squid.
17:44J-squid.
17:44J-squid.
17:46What you have in front of you tonight is a Christmason salmon with roasted broccolini served
17:52with an aji verde Peruvian green sauce and some pickled fresnos.
17:56It's rare to have the courage to not put carbs or starches on a plate because you have
18:02nothing to fall back on, and it's really about the technique and the flavors.
18:05Aside from that, it looks perfect.
18:09Jesse, the temperature on the salmon, what were you looking for?
18:13We're looking for a little bit of medium rare inside of there.
18:16It's pink.
18:17It looks beautiful.
18:26The dish tastes as good as it looks.
18:28Oh, yes.
18:29Exception.
18:29What I love here is you've got that powerful umami bomb underneath that just tantalizes
18:35the palate.
18:36Well done.
18:37The salmon itself is unbelievable.
18:40I do think you could have seared it just a little bit longer.
18:43But I mean, gosh, it is, it's good.
18:46Thank you so much.
18:47The dish has great points of acidity.
18:50The broccolini is crunchy and soft at the same time.
18:53Excellent dish.
18:55Appreciate it.
19:01Now, we're faced with the toughest decision because nobody deserves to fly home.
19:09Excuse us.
19:11Rachel.
19:13Zach and Michelle's chicken.
19:15Well executed, well thought out dish.
19:17Makes me a bit of salad.
19:19The JJ salmon dish was also really good.
19:22Halfway through that tasted across both dishes.
19:24I had to remind myself they're amateurs.
19:26And we talked to my pros.
19:27We did everything in our power.
19:29I know.
19:29I know.
19:30So we're in agreement then?
19:32Yeah.
19:33Good.
19:41All four of you really showed us the love tonight.
19:45But one of these duos just edged out the other.
19:50These aprons go to.
20:21Here we go, here we go, here we go, here we go.
20:30It's hard to be here away from our son.
20:32But he's going to be so proud of us.
20:35He's going to see that, you know, he can do anything that he wants.
20:38He can chase his dreams because he saw us do it.
20:41And it means so much to us to be here, to be together.
20:45It's just a dream come true.
20:47We're so lucky to be here.
20:49Love you.
20:51We want this so badly.
20:52So to have that snatched away from us is absolutely devastating.
20:56We feel disappointed, not in our cook by any means, just in the results.
21:01We did everything that we possibly could.
21:04I just hate losing talent like that.
21:06I hate it.
21:07Just send somebody home that cooked like that.
21:10Oh my goodness me.
21:11That was tough.
21:12All right.
21:13Next up, Yvonne and Tina versus Asa and Shanda.
21:23I'm so excited to showcase our culture, heritage, flavors to the judges.
21:28Gordon, you better give me an apron because I'm here for it.
21:32She's going to come take it.
21:35Oh my God.
21:37Welcome.
21:38Yay.
21:38Not getting an apron, not an option.
21:40We came here to compete.
21:42We came here to win.
21:43We got our entire family on our back.
21:45So it's a lot of pressure, but we're here to do it.
21:48Hello.
21:49Hello.
21:50I love it.
21:51All right.
21:52Tell us who you are.
21:54Introduce yourself.
21:55I'm Tina.
21:56I'm 63 year old.
21:57I'm a retired fishing boat owner.
22:00And this is my niece.
22:02Yup.
22:02I'm Yvonne.
22:03I'm 32 years old.
22:04And I'm a general contractor.
22:06All right.
22:06Who do we have over here?
22:07My name is Shanda.
22:09And this is my cousin Asa.
22:10And we come from a family of chefs.
22:13Wow.
22:13So they run restaurants?
22:15Well, so my dad, he was a chef for 35 years and trained his brothers who are also chefs.
22:19Very nice.
22:20All right.
22:20If you want an apron, now's the time to step up.
22:23Are you ready?
22:24Yes.
22:25We're ready.
22:25All right.
22:26Let's see who's the best.
22:27Your time starts now.
22:29Yes.
22:30Let's go.
22:31Let's go, Imana.
22:32I'm coming.
22:32I'm coming.
22:33Let's cook her.
22:34This is going to be an exciting battle.
22:36Try anything?
22:37I'm good, baby.
22:38Let's go, sir.
22:39Extended family.
22:40Sometimes that can get a little complicated.
22:42But in the kitchen, man, it's just fireworks, right?
22:45I didn't really cook a whole lot with, like, my family.
22:49We kind of cooked separate and brought things together.
22:51Sure.
22:51But then when we would get in the kitchen, there was a lot of, like, no, no, no.
22:54You don't make it this way.
22:56You make it that way.
22:57Careful with the knife, baby.
22:59Will do.
23:00Yvonne and Tina, give us an insight to the dish you're making.
23:02Uh, we're making my grandma's steamed bass with glass.
23:05Steamed.
23:07You need to speak up, honey.
23:09We cannot hear nothing from you.
23:10Can you hear me over there?
23:10She's got the big mouth, not me.
23:13We're making steamed bass with glass noodles and black bean sauce.
23:19Love it.
23:19Whereabouts did grandma from?
23:20From Vietnam.
23:21In 1975, she immigrated to the United States with my aunt, uncle, and my mom.
23:26So being here and representing her and sharing our culture and heritage is crazy.
23:31I love that.
23:31It's so special.
23:32Brilliant.
23:32And Tina, now that you've retired, are you spending more time in the kitchen cooking?
23:36Yes.
23:37I spend a lot of time in my kitchen.
23:39All day, every day.
23:40If you tell me to go cook, I mean, I'm glow.
23:43If you tell me to go do laundry, no.
23:46They can wait till tomorrow.
23:48You're funny, by the way.
23:50She's the life of the party.
23:51I bet.
23:54Toasting.
23:54Pistachios?
23:55Yep.
23:56Throw them in.
23:56I got you.
23:58That's it.
23:59Yeah!
24:00Shonda and Asa, what are you preparing for us this evening?
24:03We have a pistachio risotto with duck breast.
24:08We have four uncles that are chefs.
24:10This is their spin on the classic risotto.
24:13And I think it's important to note, Chef, that our uncles, they weren't classically trained,
24:17but they learned on the job, and they were trained by chefs from France and Northern Italy.
24:22Working with great chefs is really the road to becoming a great chef.
24:26100%.
24:26We're from a huge family.
24:28Got it.
24:28Cooking is our rite of passage.
24:30So you're doubling down on the jeopardy because you're making risotto, which is very difficult enough.
24:34Then you're going to render and sear a duck breast.
24:37That's a tall order in 30 minutes.
24:38Well, we have a lot of confidence in ourselves, Chef, and I believe that we'll be able to get this
24:42done for you.
24:43All right.
24:44We're looking forward to it.
24:45So we're 20 minutes down.
24:46We have 10 minutes remaining.
24:49Let's go.
24:51Fish is in.
24:52With that Vietnamese steamed bass, the cooking of the bass is very hard because it's thick and dense.
24:57But if they can pull it off, then that could be a great dish.
25:00Yeah.
25:00It's good.
25:01Okay.
25:02Duck ducking.
25:03We ducking.
25:05So Shanda and Asa are taking two of the most difficult things that we see throughout the years here and
25:10putting them on one plate.
25:11I mean, how do you make risotto within 30 minutes?
25:14That's tough.
25:14Yeah.
25:15Put them in the pancreas up.
25:18Right.
25:18How are we doing with this risotto?
25:20It's coming along.
25:21It's coming along.
25:21How have you got the pistachios in the risotto?
25:23What have you done?
25:24I chop them down.
25:25Mm-hmm.
25:25And then I use a little butter.
25:28How's that?
25:29Gina, touch more stock in there so the kernels can bloom and absorb that.
25:33Thank you, Chef.
25:33Okay, because it's just a little bit undercooked.
25:35Okay.
25:36Make sure that rice is cooked.
25:37We'll do it.
25:37We'll keep tasting.
25:38Six minutes to go, guys.
25:38Yes.
25:40You want to check it?
25:41Look at it real quick.
25:44Excellent.
25:44You can turn it off.
25:45Okay.
25:46Mm.
25:46Smell good.
25:48Five minutes remaining.
25:50Let's go!
25:55Good boy.
25:56Talk to me, Sean.
25:57What you got?
25:57I don't want to lift the lid anymore.
25:58I want it to cook.
26:00Shonda and Asa, they've reduced this stock so much.
26:03It wasn't absorbing, so the rice wasn't blooming.
26:06And so it is dry.
26:08Needs more liquid.
26:11If they don't fix this fast, they're going to run out of time.
26:16Ugh.
26:27I don't want to lift the lid anymore.
26:29I want it to cook.
26:30How much more time do you have left on your risotto?
26:32About three minutes.
26:33Hurry up and wait, baby.
26:34Hurry up and wait.
26:34That's right.
26:35Okay, I'm going to take the fish and then you're going to season the noodles a little
26:39bit for me.
26:42Final two minutes.
26:43Let's start thinking about the plating.
26:46How are you feeling on that risotto?
26:48Great.
26:48I'm ready to go.
26:49Let's start plating, baby.
26:50Come on.
26:51Fish and touches.
26:51Let's go.
26:52Come on, come on, come on.
26:52We got it.
26:53We got it.
26:57Five, four, three, two, one.
27:01And stop.
27:02Hands in the air.
27:02Well done.
27:03Good job.
27:03All right.
27:04Woo!
27:07So first up, Yvonne and Tina, please bring us your dish.
27:13We made my grandma's steamed bass with black bean sauce, glass noodles, and an herb salad.
27:20I love the elegance of this.
27:21I'm dying to taste it because it's got eat meat all over it.
27:27It's glistening.
27:35This is cooked beautifully.
27:37And what you've done with that ginger, it's delicious.
27:40Thank you, chef.
27:40The noodles itself are perfect.
27:42I will say, though, I wish that it had a little acid, whether that's just the zest
27:47of the lime, to kind of perk it up.
27:49Yes.
27:50Tasting this dish is like coming to your house for dinner.
27:54Full flavor, delicious.
27:56Good job.
27:56Welcome to my home.
27:58My door all the way open for you, Joe.
28:01Excellent.
28:02Okay, Joe.
28:05Thank you very, very much.
28:07The freshness of that, though, is a little...
28:08Yeah.
28:09I like the idea of the lime.
28:12All right, Shonda, Asa, please bring us your dish.
28:17We present to you a pan-seared duck with a pistachio risotto.
28:23It's a dish that's very inviting.
28:25There's a lot of technique that you put into this.
28:28And you're really doing two dishes in one, because a risotto would have been enough on its own.
28:32So I'm very eager to try it.
28:33Thank you, Chef.
28:34Thank you, Chef.
28:34See you later.
28:46The duck is juicy.
28:48It's seasoned beautifully.
28:49But then you've got the richness of that risotto.
28:51It's a little bit too rich and too heavy.
28:53And the consistency, it's not giving the true risotto texture, but it's delicious.
28:58Okay.
28:59Thank you, Chef.
29:08Look, the flavor is very rich and intense, but the risotto was undercooked.
29:14Thank you both.
29:23Hold me tight.
29:27Okay.
29:29The best dish in this battle was cooked by Tina and Yvonne.
29:43Thank you so much.
29:49Thank you, Gordon.
29:51Welcome.
29:52Shonda, Asa, you should be really proud.
29:54The dish that you created had lots of flavor.
29:57Do not let this keep you down.
29:59This is awesome.
30:01Very disappointing.
30:02It may not have been what the judges wanted.
30:04There's a lot of things that we can improve on.
30:06And we'll take everything that they say to heart.
30:11Look what we got.
30:13Have some good luck.
30:14This is even better than my wedding dress.
30:17Trust me.
30:18I gonna wear this till the day I die.
30:23Next up, Timothy and Athena versus Asu and Javier.
30:29I came here to win.
30:31If I don't get that apron, I'm gonna stop talking to him for the rest of my life.
30:38But we're gonna get it.
30:39I mean, it's for sure.
30:42Oh, my God.
30:45This competition is fierce.
30:48It's cutthroat.
30:49We know it's gonna be tough, but winning that prize money would change our lives tremendously.
30:53It's about to be us, right?
30:55Yeah?
30:56We're coming to win that battle first.
30:58Get that apron and win the rest of the competition.
31:00100%.
31:01Holy guacamole, baby.
31:03Oh, my God.
31:04Oh, my God.
31:04I'm gonna faint.
31:05Yeah, yeah, yeah, yeah, yeah, yeah.
31:07This isn't real.
31:08Oh, my God.
31:09Good evening to all four of you.
31:11Thank you, Chef.
31:11Thank you, Chef.
31:12To my left, please introduce yourselves.
31:15My name is Timothy.
31:16This is my beautiful wife, Athena.
31:17And we just got married.
31:18And this is our honeymoon.
31:20Congratulations.
31:21Thank you very much.
31:22Hope it's worth it.
31:24It's definitely worth it.
31:25It's definitely worth it.
31:25It's definitely worth it.
31:26And where did you propose?
31:28I proposed in Huntington Beach in California.
31:30I told her to face the ocean and put her hands up and...
31:32And I turned around and said, baby, what are you...
31:34He was on one knee.
31:36That is amazing.
31:38All right, who do we have over here?
31:39My name is Azucena.
31:40My name is Javier.
31:41We have been divorced 14 years.
31:44We're ex-couples.
31:45But we have two things in common.
31:47One is food and our son Santiago, the love of our life.
31:51Since we divorced, we decided that we were going to remain friends forever for the well-being
31:56of our son.
31:57And it's a promise that we made.
31:58And thanks to that promise, we can be here today.
32:01You want to remember why you got divorced?
32:03Is that why you're here?
32:06I mean, I like Javier very much.
32:08I know he can get in my nerves, but...
32:11And I can get particularly in his nerves.
32:13You two, put your fingers in your ears now.
32:16Oh, my God.
32:17I'm so sorry.
32:18Newlyweds and divorce.
32:20The two opposite ends of the extreme.
32:22Yes, sir.
32:23Yes, sir.
32:23Listen, if you want to earn your white aprons, we'd love to see food that really reflects
32:28your brand.
32:29Get it on the plate, but put it on with love.
32:31Understood?
32:31Yes.
32:32Your time starts now.
32:35Let's go.
32:35Oh, my God.
32:36He's waiting, he's waiting.
32:37Okay, this is going to be fascinating.
32:39Yeah, it is.
32:40And with only one duo going through, it's definitely going to end in heartbreak.
32:44I cannot be nervous, but I'm a little nervous.
32:46You okay?
32:47Yeah, I'm good.
32:47So you have the newlyweds that are spending all their time together.
32:50Yes.
32:50And you have the divorced couple who have been separated for 14 years, obviously have a history
32:54of cooking together.
32:56Who's got the advantage?
32:57Mmm, girl, that's a tough one.
32:59I'd say the history.
33:00I agree.
33:00Mmm, I don't know.
33:02I think, like, the fact that they've been doing it, they're in rhythm right now.
33:06History over here might repeat itself.
33:09Oh, baby.
33:11Yeah, I'm getting the potatoes started.
33:12Hell yeah.
33:13Timothy, Athena, what are y'all making?
33:14We are making a rack of curried lamb, some creamy mashed potatoes, and sweet asparagus.
33:21Give me the inside to the curry.
33:22My wife is a curry queen.
33:24She's making the curry paste right now.
33:25In a half hour?
33:27Yes, sir.
33:27Oh, absolutely.
33:28You curry in a hurry.
33:29Curry in a hurry, yes, sir, we do.
33:31This is for you.
33:32Okay, thank you so much.
33:34A stew, Javier, what are y'all making?
33:37Chicken roulade stew.
33:38This is a chicken breast with almonds and raisins Oaxaqueña sauce that we prepare in weddings and funerals.
33:48I have to say, considering your complicated situation, the irony is not lost on us.
33:55So it's a marriage and death dish.
34:00Well, I think that you're gonna like it, Chef.
34:03Come on.
34:03Guys, we're coming up to halfway.
34:05Fifteen minutes gone.
34:05Ay, ay, ay.
34:07Fifteen minutes to go.
34:09Is it hot?
34:09There it goes.
34:10Right.
34:11Ah.
34:14Chef, don't get too close.
34:15I don't want your jacket to get stained.
34:17No, it's all good.
34:17Tell me about this sauce.
34:18I want a texture that it's similar to, like, a molito.
34:22Yes.
34:22I'm working on it.
34:23What's in there?
34:24No, Jeff, no, Jeff.
34:25One minute, one minute, please.
34:26Mmm.
34:27And what's your sous chef doing?
34:28The sous chef is doing the chicken.
34:30Okay, good.
34:31Where is the chicken?
34:32It's in the oven right now.
34:33Right.
34:33Just over ten minutes to go.
34:35Oh, my God, I'm getting nervous.
34:37You're fine.
34:37Ah.
34:38Talk to each other.
34:39Timothy and Athena.
34:41Yes, sir.
34:41Hello, hello.
34:42In love.
34:43Is Athena your goddess?
34:44Yes, she is.
34:45So, Athena is the goddess of what?
34:47Wisdom and war.
34:49I'm here to fight.
34:50Yes, ma'am.
34:51Love it.
34:52It looks really good.
34:53Make sure you season everything.
34:54Yes, chef.
34:57Mmm.
34:5925 gone.
35:00Oh, my gosh.
35:00We're down to our last five minutes.
35:03And have a year.
35:04It's funny because they're not talking as much.
35:05I thought they would.
35:06Oh, my goodness.
35:07But she's making an amazing sauce with those almonds,
35:10tomatoes, and the raisins, and it tastes delicious.
35:12Are we looking on the curry?
35:14Soft.
35:15A little bit?
35:16Oh, yeah.
35:16It smells good.
35:18Yeah.
35:18What do we smell?
35:18The curry, though?
35:19Yeah.
35:19You have to smell the curry, yeah?
35:20But the lamb, I'm hoping it's cooked.
35:22Yeah.
35:23Move, move.
35:23It has to be right.
35:26What's he doing now?
35:27Is he going to cook it twice?
35:30Oh, no.
35:31He's cutting it and cooking it again?
35:33I think that's a panic move.
35:35That probably wasn't the original plan.
35:37At this point, if he's second-guessing
35:38and going to sear in the pan,
35:40there's a definite chance it's going to come out dry.
35:42Yeah.
35:42That might cost them some real flavor points.
35:45I'm not too sure if Javier has got this.
35:47He seems a little bit distant right now.
35:49Is there an argument going on there?
35:53Don't overcook the chicken, guys.
35:55You're totally fine.
35:56No, I'm not totally fine.
35:57Not for me.
35:58No, no, no, no, no, no, no, no, no, no, no, no.
36:12We are coming down to our final 60 seconds.
36:16One minute to go.
36:18Start plating.
36:19Come on.
36:20Plan made.
36:20Let's go.
36:23Ten, nine, eight, seven, six, five,
36:30four, three, two, one.
36:34And stop.
36:35Well done.
36:36All right.
36:37Well done.
36:38All right.
36:39Timothy and Athena, please bring us your dish.
36:45We made curried lamb chops,
36:47creamy mashed potatoes,
36:48candied asparagus,
36:49and a mint chutney.
36:50Visually, it looks good.
36:51Thank you very much.
36:52So the rack of lamb needs to be pink, right?
36:55Yes, sir.
36:56And?
37:00Mmm.
37:01Wow.
37:03Absolutely beautiful.
37:04I've been waiting to hear those words from you, Chef.
37:12Lamb's cooked beautifully.
37:13It's quite a rare technique, that, to cook the lamb that perfectly
37:16and coat it in a curry sauce.
37:18That is a marriage made in heaven.
37:20That's harmony right there.
37:21The finesse comes from her.
37:22She's taught me everything I know.
37:24Definitely newlyweds here.
37:25You know what I mean?
37:26Look at this.
37:27It's very rare that people can cook a rack of lamb that perfectly.
37:33Asparagus itself is sort of where I feel like the plate is lacking.
37:37I know you said sweet asparagus, but I'm not getting the sweetness there.
37:40But you got the meat down.
37:41Thank you, Chef.
37:42You know, I think that this dish really represents the unity
37:45and the love that you guys share right now.
37:48Wow, Joe!
37:49Wow, Joe!
37:51You may kiss the bride.
37:55Good job, guys.
38:01Asu, Javier, bring your plate forward, please.
38:05Oh.
38:06What's going on?
38:09This is just to bring a little bit of the aroma of the cinnamon.
38:14The dish we have made today is a chicken roulada stew.
38:17Which is a chicken breast with almonds and raisins sauce from Oaxaca.
38:22Visually, listen, it's attractive.
38:24Now, I've been to Oaxaca, but I've never seen a stew that firm.
38:28Was that the intention?
38:29Yes.
38:29We decided to make it a little bit more condensed.
38:33Let's taste it, shall we?
38:41First off, the chicken's cooked beautifully.
38:43It's seasoned well.
38:45The sauce is delicious, but I would have preferred to be a little bit more liquid, just a little bit
38:50more relaxed.
38:51Overall, I think the flavors are really nice.
38:54The sweetness with the saltiness of the plantain works together really, really well.
38:59And, Javier, the chicken itself is beautifully cooked.
39:02I was very concerned because I saw it go back in the pan.
39:06I'm like, oh, my God, it's chicken breast.
39:07There's no skin.
39:08There's no fat.
39:09But you did a really good job of making sure that that was done right.
39:13Thank you, Chef.
39:15Thank you, Chef.
39:16The dish actually comes together and eats really, really well.
39:19An excellent effort for two people who have been separated to come together
39:22and to create something like this is really quite an accomplishment.
39:26Thank you so much.
39:30Please give us a moment.
39:32You're gonna cry.
39:35You're gonna want me to get that apron.
39:44Okay.
39:51We felt the best dish in this battle was cooked by...
40:22Timothy and Athena.
40:29It looks like the honeymoon's gonna have to wait a little bit longer, guys.
40:34Way to go!
40:35Thank you, thank you, thank you so much.
40:36Oh, here you go.
40:41Azu, Javier, there's something quite dynamic about you two
40:44and the passion you bring to the kitchen.
40:46That's obvious.
40:47Such a shame because the chicken was delicious.
40:50But the dish is just a little bit too stiff.
40:52But thank you.
40:56I'm sad, of course, but listen, it has been a great experience to share with Javier these days.
41:01For me, it's already a great gift and it just didn't happen, but...
41:06It's okay.
41:14This has been an amazing year.
41:17We just got married.
41:18Mark that off.
41:19MasterChef apron, mark that off.
41:21Next thing is a trophy.
41:22Here we go.
41:24Here we go.
41:24Here we go.
41:26So that's three sets of apron down.
41:28Five remaining.
41:29And honestly, so far, I am so impressed.
41:32Next time on MasterChef Dynamic Duos.
41:35Welcome, welcome, welcome.
41:36The audition battles continue.
41:38Let's go.
41:39As more home-cooked duos go head to head.
41:42Come on, Ash, let's do it.
41:43We want that white apron.
41:44Nice flambé.
41:45We're here to win.
41:46We're taking them down.
41:46To try and secure a pair of coveted white aprons.
41:49You guys know how to make a fire, right?
41:50You're about to get extinguished.
41:51We're here.
41:52They really see the dynamic duo in the dish.
41:55And you're going to give us an apron for it.
41:57It's a little messy.
41:58You really shot for the stars.
42:00Here we go.
42:01And you just missed.
42:02Oh, boy.
42:03Oh, my God.
42:06One potato, two potato.
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