1 00:00:00,000 --> 00:00:01,660 \h\h\h\hGordon: Previously on "MasterChef: Back to Win"... 2 00:00:01,660 --> 00:00:03,528 - Switch! - ...the cooks faced off 3 00:00:03,528 --> 00:00:05,396 \h\hin the infamous tag-team challenge. 4 00:00:05,396 --> 00:00:06,528 - Let’s go. - Tell me, tell me! 5 00:00:06,528 --> 00:00:08,198 - It’s going on the long side! - There we go. 6 00:00:08,198 --> 00:00:09,759 - I’ll do it, I’ll do it. - Drop that damn Wellington! 7 00:00:09,759 --> 00:00:11,330 - No, I won’t! - Switch! 8 00:00:11,330 --> 00:00:13,363 \hFor some, teamwork made the dream work. 9 00:00:13,363 --> 00:00:15,132 This is the best risotto \h\h\h\h\hof the evening. 10 00:00:15,132 --> 00:00:16,726 I’d serve this in my flagship \h\h\h\h\hrestaurant tonight. 11 00:00:16,726 --> 00:00:19,132 \hCongratulations, Shanika and Bowen. 12 00:00:19,132 --> 00:00:21,528 - But for others... - What are you-- no, no, no. 13 00:00:21,528 --> 00:00:23,660 They don’t seem like a team \hthat should be together. 14 00:00:23,660 --> 00:00:25,099 ...it spelled disaster. 15 00:00:25,099 --> 00:00:26,132 Risotto just feels ignored. 16 00:00:26,132 --> 00:00:27,726 \h\h\hThis pastry on the top here is raw. 17 00:00:27,726 --> 00:00:32,495 \h\h\hThe person leaving "MasterChef: Back to Win" \h\h\h\h\h\h\his Gabriel. 18 00:00:32,495 --> 00:00:34,396 - Tonight... - ( engines revving ) 19 00:00:34,396 --> 00:00:36,528 - You hear that? \h- What is that? 20 00:00:36,528 --> 00:00:37,726 - ( honking ) - What? 21 00:00:37,726 --> 00:00:40,363 - the top 11 kicks off... - Come on, man. 22 00:00:40,363 --> 00:00:42,066 \h...and we’re bringing take-out for everyone. 23 00:00:42,066 --> 00:00:43,528 - You know I’m always hungry. - But there’s a catch. 24 00:00:43,528 --> 00:00:48,231 \h\h\hYou have to cook \h\h\ha gourmet version of that take-out dish. 25 00:00:48,231 --> 00:00:48,759 Ooh-whee! 26 00:00:48,759 --> 00:00:50,495 \hBut for a spot in the top 10... 27 00:00:50,495 --> 00:00:51,693 This is gonna come down \h\h\h\h\hto the wire. 28 00:00:51,693 --> 00:00:53,099 - Why? - Your ass better cook. 29 00:00:53,099 --> 00:00:54,264 - Come on. - Nobody’s safe. 30 00:00:54,264 --> 00:00:56,264 ...they’ll have to think \houtside the to-go box. 31 00:00:56,264 --> 00:00:58,396 - It’s definitely elevated. - Award-winning stuff. 32 00:00:58,396 --> 00:01:01,594 \h\h\hOr be taken out of the competition for good. 33 00:01:01,594 --> 00:01:03,660 Instead of elevating it, \h\h\h\h\h\hyou sunk it. 34 00:01:03,660 --> 00:01:06,462 \h\h\h\h\h\hGordon: Hand me your apron. 35 00:01:14,066 --> 00:01:15,561 Here we go. Another day. 36 00:01:15,561 --> 00:01:17,198 \h\h\h\hAnother day, another competition. 37 00:01:17,198 --> 00:01:20,627 Willie: Coming into the top 11, I’ve experienced this before. 38 00:01:20,627 --> 00:01:23,396 \h\hThe first time around, I made it to the top seven, 39 00:01:23,396 --> 00:01:26,561 so I at least need to \h\h\hget past that. 40 00:01:27,264 --> 00:01:30,693 - The door is locked. - What you mean it’s locked? 41 00:01:30,693 --> 00:01:32,264 - Did you knock? - Yeah. 42 00:01:32,264 --> 00:01:34,264 Brandi: So what are we \h\h\h\hsupposed to do? 43 00:01:34,264 --> 00:01:36,033 We’re locked out. 44 00:01:36,033 --> 00:01:40,660 - Where is Gordon? - Gordon! Aarón! Joe! 45 00:01:40,660 --> 00:01:43,429 \h\h\hWhy are we locked out? Why are we standing outside? 46 00:01:43,429 --> 00:01:45,396 This is bizarre, \hbut, of course, 47 00:01:45,396 --> 00:01:46,660 there’s always a reason. 48 00:01:46,660 --> 00:01:48,231 Gordon always has a reason. 49 00:01:48,231 --> 00:01:50,033 - ( engines revving ) - Do you hear that? 50 00:01:50,033 --> 00:01:52,066 - ( horn honks ) - What? 51 00:01:52,066 --> 00:01:54,726 - What is that? - ( honking ) 52 00:01:54,726 --> 00:01:56,594 - Yeah! - Whoa! 53 00:01:56,594 --> 00:01:58,759 - Oh! - Oh, my God! 54 00:01:58,759 --> 00:02:00,231 - All right. - That was amazing. 55 00:02:00,231 --> 00:02:02,363 Brandi: The judges roll up \h\hon their little mopeds. 56 00:02:02,363 --> 00:02:03,495 I think it’s adorable, \h\h\h\h\h\h\hyou know? 57 00:02:03,495 --> 00:02:06,330 \h\h\hEspecially Joe on his little moped. \hHe looked so cute. 58 00:02:06,330 --> 00:02:09,429 \h\hI definitely think the judges have something up their sleeves. 59 00:02:09,429 --> 00:02:12,495 - Come on, man. - Ooh-whee, GrubHub! 60 00:02:12,495 --> 00:02:16,066 - Oh, my God. - What’d you guys bring us? 61 00:02:16,066 --> 00:02:17,396 \h\h\h\h\h\h\h\hGordon: Right, as you can see, 62 00:02:17,396 --> 00:02:19,363 \htoday’s challenge has been delivered 63 00:02:19,363 --> 00:02:22,033 to you all by GrubHub. 64 00:02:22,033 --> 00:02:22,693 - Mm! - Okay. 65 00:02:22,693 --> 00:02:26,363 \hEach one of these bags contain some of the most requested delivery items 66 00:02:26,363 --> 00:02:31,033 in the entire country based on the top food trends on GrubHub. 67 00:02:31,033 --> 00:02:34,495 \h\h\h\h\hTonight, your challenge is to select one of these dishes 68 00:02:34,495 --> 00:02:36,198 out of the GrubHub delivery bag 69 00:02:36,198 --> 00:02:40,000 and cook a gourmet version \h\h\h\h\h\h\hof that dish. 70 00:02:40,000 --> 00:02:43,231 \h- Ah, interesting. - Aarón: Understood? 71 00:02:43,231 --> 00:02:45,561 - Yes, Chef. - Gordon: \hNow, listen carefully. 72 00:02:45,561 --> 00:02:47,066 \h\h\h\h\h\hThe winner of tonight’s challenge 73 00:02:47,066 --> 00:02:50,363 \h\h\h\h\h\hwill receive the coveted immunity pin 74 00:02:50,363 --> 00:02:52,297 and secure their spot 75 00:02:52,297 --> 00:02:55,528 in the top 10 alongside \h\hShanika and Bowen. 76 00:02:55,528 --> 00:02:57,066 - You guys excited? - Yes, Chef. 77 00:02:57,066 --> 00:02:58,594 \h\hOkay, all of you, please come follow us \h\h\hin the kitchen 78 00:02:58,594 --> 00:03:01,297 \h\h\hso you can get to pick your dishes. 79 00:03:01,297 --> 00:03:02,363 \h- Let’s go. - Yes, Chef. 80 00:03:02,363 --> 00:03:05,231 Last challenge, Fred and I \h\hended up on the bottom, 81 00:03:05,231 --> 00:03:11,165 \h\h\h\h\h\hand I feel like I haven’t shown the judges \h\h\hall I have to offer. 82 00:03:11,165 --> 00:03:13,330 \h\h\h\h\h\hSo tonight I have a lot to prove. 83 00:03:13,330 --> 00:03:15,396 Joe: Mm-hmm. 84 00:03:16,594 --> 00:03:19,330 Now, dishes like the ones you’ll find in these bags 85 00:03:19,330 --> 00:03:22,462 \h\h\h\hand many more \h\hwill be available at MasterChef Table, 86 00:03:22,462 --> 00:03:25,759 \h\h\ha new restaurant exclusively on GrubHub. 87 00:03:25,759 --> 00:03:27,297 - Oh. - Oh, wow. 88 00:03:27,297 --> 00:03:28,462 Here’s how it’s gonna \h\h\h\hwork tonight. 89 00:03:28,462 --> 00:03:30,693 In a moment, you’re all \h\hgonna come up here 90 00:03:30,693 --> 00:03:33,429 and randomly grab a bag, \h\h\h\hany one you wish, 91 00:03:33,429 --> 00:03:36,033 and take it back to your station. 92 00:03:36,033 --> 00:03:37,330 - Got it? - Yes, Chef. 93 00:03:37,330 --> 00:03:40,000 Good. Right, all of you, \h\h\h\h\hplease step up 94 00:03:40,000 --> 00:03:42,396 - and grab a take-out bag. - Yes, Chef. 95 00:03:42,396 --> 00:03:43,495 I’ll just grab this one. 96 00:03:43,495 --> 00:03:46,759 \h\h\h\hThis is gonna be hard ’cause you can’t just create 97 00:03:46,759 --> 00:03:48,759 \h\h\hthe literal dish that they present you. 98 00:03:48,759 --> 00:03:50,594 \hYou have to find a way to elevate it 99 00:03:50,594 --> 00:03:52,396 and use it as inspiration. 100 00:03:52,396 --> 00:03:54,594 There’s a lot going on. 101 00:03:54,594 --> 00:03:57,660 His bag is heavy. \h\h\hOh, my God. 102 00:03:59,429 --> 00:04:01,264 \h\h\hRight, Big Willie, tell us what you’ve got. 103 00:04:01,264 --> 00:04:04,528 \h\h\h\h\hI got fried rice and orange sesame chicken. 104 00:04:04,528 --> 00:04:06,759 - Happy with that? - Most definitely. 105 00:04:06,759 --> 00:04:08,429 \hGordon: Christian, tell us what you got. 106 00:04:08,429 --> 00:04:12,165 - Ooh, tacos. - Mmm, that’s a good one. 107 00:04:12,165 --> 00:04:15,462 - Amanda, open your bag. \h- I have lettuce wraps. 108 00:04:15,462 --> 00:04:17,429 - Derrick? - Ooh. Empanadas. 109 00:04:17,429 --> 00:04:20,528 - Brandi, let’s go. - Chicken and waffles. 110 00:04:20,528 --> 00:04:23,462 - Emily? - Let’s check it out. \hHamburger. 111 00:04:23,462 --> 00:04:27,066 - Dara? - Ooh, some butter chicken. 112 00:04:27,066 --> 00:04:29,363 - Oh, come on. - Nice. 113 00:04:29,363 --> 00:04:30,627 - Fred? - Spaghetti and meatballs. 114 00:04:30,627 --> 00:04:32,099 They got some good stuff. 115 00:04:32,099 --> 00:04:35,297 - And, finally, Michael. - Ramen. 116 00:04:35,297 --> 00:04:36,462 - Oh. - Gordon: Nice. 117 00:04:36,462 --> 00:04:39,198 \h\h\h\h\h\hMichael: Whoa. It is very hard \h\h\hto make ramen. 118 00:04:39,198 --> 00:04:42,165 It takes hours or days \h\hto make the broth. 119 00:04:42,165 --> 00:04:44,066 \hSo trying to figure out how I’m gonna elevate it 120 00:04:44,066 --> 00:04:48,726 \h\hand put my twist on it, I’m feeling pretty stumped. 121 00:04:48,726 --> 00:04:51,330 Joe: And we are upping the difficulty tonight. 122 00:04:51,330 --> 00:04:54,000 \hFor the first time in this competition, 123 00:04:54,000 --> 00:04:55,594 you will have 45 minutes 124 00:04:55,594 --> 00:04:58,561 to cook us an upscale, \h\h\h\hgourmet version 125 00:04:58,561 --> 00:05:00,231 of your chosen take-out dish. 126 00:05:00,231 --> 00:05:02,561 \h\h\h\h\h\h\h\h\h\h\hFred: The fact that we only have \h\h\h\h\h\h\h\h45 minutes, 127 00:05:02,561 --> 00:05:05,099 that automatically makes me concerned, 128 00:05:05,099 --> 00:05:08,396 because making pasta dough from scratch in 45 minutes 129 00:05:08,396 --> 00:05:09,660 is gonna be a very, \hvery tough task. 130 00:05:09,660 --> 00:05:13,033 \h\h\h\h\h\h\h\hNow, if you cook at the top of your game tonight, 131 00:05:13,033 --> 00:05:16,165 \hyou will get that very much coveted, prized immunity pin. 132 00:05:16,165 --> 00:05:19,000 But if you fall short, \h\h\h\h\h\h\h\hsadly, 133 00:05:19,000 --> 00:05:20,693 \h\h\hyour take-out might take you out. 134 00:05:20,693 --> 00:05:23,099 - Joe: Ooh. - Right, everybody ready? 135 00:05:23,099 --> 00:05:25,759 - Yes, Chef. - Let’s have 45 minutes \hon the clock. 136 00:05:25,759 --> 00:05:30,099 Your time starts now. \h\h\hCome on, guys. 137 00:05:30,099 --> 00:05:32,528 - Come on, let’s go. - All right, guys. \h\hWillie, speed it up now! 138 00:05:32,528 --> 00:05:35,000 - Right behind! Right behind! - Gordon: Let’s go! 139 00:05:35,000 --> 00:05:36,462 Yeah, open the door. 140 00:05:37,660 --> 00:05:39,594 All right. Heads up, heads up. 141 00:05:39,594 --> 00:05:41,495 Slow and steady wins the race. 142 00:05:41,495 --> 00:05:45,330 - Dara: \hI need basmati rice. - Corn, corn, corn. 143 00:05:45,330 --> 00:05:47,198 - Dara: Here we go. - Lobster tails. 144 00:05:47,198 --> 00:05:49,660 What am I gonna pickle? What am I gonna pickle? 145 00:05:49,660 --> 00:05:51,330 \h\h\h\hI’m kinda disappointed that I got chicken and waffles. 146 00:05:51,330 --> 00:05:53,330 You know, it’s a delicious dish, people probably thought 147 00:05:53,330 --> 00:05:55,330 \h\h\hI was happy about it ’cause I’m from the South. 148 00:05:55,330 --> 00:05:56,363 Garlic and onion. 149 00:05:56,363 --> 00:05:59,297 \h\h\h\h\h\hThis is kind of \h\h\h\h\hin my wheelhouse, but I’m a little concerned, 150 00:05:59,297 --> 00:06:03,297 \h\h\hwhether this can be elevated enough to get me \h\h\h\hinto the top 10. 151 00:06:03,297 --> 00:06:07,264 And so I know I’ve gotta impress the judges with my flavors. 152 00:06:10,132 --> 00:06:13,693 \h\h\h\h\h\h\h\h\h\hGordon: Right, three minutes gone. \h\h\h42 minutes remaining. 153 00:06:13,693 --> 00:06:15,363 All right, let’s see. 154 00:06:15,363 --> 00:06:19,297 - Bring this here. - I got a chicken lettuce wrap. 155 00:06:19,297 --> 00:06:22,594 \hAnd I’m gonna kinda do the inverse and do \ha chicken roulade. 156 00:06:22,594 --> 00:06:25,231 So, like, with the stuffing on \h\h\hthe inside of the chicken 157 00:06:25,231 --> 00:06:26,660 instead of the chicken inside \h\h\h\h\h\h\hof the greens. 158 00:06:26,660 --> 00:06:30,066 And I really want it to showcase a new technique and new skills. 159 00:06:30,066 --> 00:06:32,363 \h\h\h\h\hThis is the challenge that can get you to the top 10. 160 00:06:32,363 --> 00:06:36,759 It’s one of the milestones \hthat I hope to reach here \h\h\h\h\h\hat MasterChef. 161 00:06:39,132 --> 00:06:39,627 Yes, yes, yes. 162 00:06:39,627 --> 00:06:42,330 This is a big one tonight, \hbecause they are playing 163 00:06:42,330 --> 00:06:45,396 \h\hfor a spot in the top 10 along with Shanika and Bowen. 164 00:06:45,396 --> 00:06:46,759 - Aarón: Yeah. - I love this challenge 165 00:06:46,759 --> 00:06:50,363 \h\h\h\hbecause these are the most popular \hdishes on GrubHub. 166 00:06:50,363 --> 00:06:52,396 And our cooks have \hto transform them 167 00:06:52,396 --> 00:06:54,594 into elevated or gourmet \h\hkind of experiences. 168 00:06:54,594 --> 00:06:56,264 - Absolutely. - So we’re kind of eating 169 00:06:56,264 --> 00:06:58,330 \h\h\h\hwhat America wants to eat tonight. \h\hThat’s fantastic. 170 00:06:58,330 --> 00:07:01,297 \h\h\h\hAnd I love to see all the diversity that’s \h\h\hdemonstrated here. 171 00:07:01,297 --> 00:07:06,627 We have food from India, \h\hMexico, we have stuff \hfrom the Mediterranean. 172 00:07:06,627 --> 00:07:09,693 \h\h\h\h\h\h\h\hGordon: I want to see some real \h\hcreativity on this, 173 00:07:09,693 --> 00:07:12,066 but respect the base \h\h\h\hof that dish 174 00:07:12,066 --> 00:07:13,000 from that to-go item 175 00:07:13,000 --> 00:07:15,759 in a way that you can recognize an essence of the flavor 176 00:07:15,759 --> 00:07:18,660 and give it a little bit \h\hof that personality. 177 00:07:18,660 --> 00:07:19,726 That’s hard to pull off tonight. 178 00:07:19,726 --> 00:07:21,198 45 minutes, come on, \h\h\h\his not long. 179 00:07:21,198 --> 00:07:23,561 - No. - This is a tall order, \hthis one. 180 00:07:26,462 --> 00:07:29,165 - I got this. - Dara’s working. 181 00:07:29,165 --> 00:07:30,231 I got Indian cuisine, 182 00:07:30,231 --> 00:07:34,132 so I’m making a spiced rice \h\h\hwith butter chicken. 183 00:07:34,132 --> 00:07:37,330 \h\h\h\hI’ll be making a garlic butter chapati 184 00:07:37,330 --> 00:07:39,396 and a cucumber mint raita. 185 00:07:39,396 --> 00:07:41,759 \h\h\h\h\hThis is something that I cook and eat a ton. 186 00:07:41,759 --> 00:07:43,330 It’s one of my favorite dishes, 187 00:07:43,330 --> 00:07:45,759 so I’m running with it \hin a traditional way. 188 00:07:45,759 --> 00:07:47,297 \h\h\h\h\hIndian cuisine doesn’t need reinventing. 189 00:07:47,297 --> 00:07:50,396 \h\hIt’s just about making sure that all the flavors are there. 190 00:07:50,396 --> 00:07:52,594 \h\h\h\h\hAnd if this is a dish that gets me in the top three, 191 00:07:52,594 --> 00:07:54,165 I would be really, \h\h\hreally happy. 192 00:07:54,165 --> 00:07:58,000 \h\hGordon: Seven minutes gone, 38 minutes remaining. Let’s go. 193 00:07:58,000 --> 00:07:59,594 Yes, Chef. 194 00:08:00,528 --> 00:08:02,000 You got this. 195 00:08:02,000 --> 00:08:03,462 Perfect. 196 00:08:03,462 --> 00:08:06,099 \h\h\h\hI am making a take on spaghetti and meatballs. 197 00:08:06,099 --> 00:08:10,231 I’m gonna go and try and bring some Mediterranean flair to it 198 00:08:10,231 --> 00:08:12,231 with a homemade tomato harissa. 199 00:08:12,231 --> 00:08:15,066 And I’m gonna take the spaghetti and meatball inspiration 200 00:08:15,066 --> 00:08:16,462 and turn it into a potsticker. 201 00:08:16,462 --> 00:08:18,660 \h\h\h\h\hIt think this is a make or break dish for me 202 00:08:18,660 --> 00:08:21,066 \h\h\h\h\h\hbecause I was in the bottom last week. 203 00:08:21,066 --> 00:08:22,594 \h\h\hI want to go and show the judges 204 00:08:22,594 --> 00:08:25,264 that I can continue to fight \h\h\h\h\h\h\h\h\h\hand push, 205 00:08:25,264 --> 00:08:29,462 \h\h\h\h\h\hand I can make really good savory dishes. 206 00:08:33,066 --> 00:08:34,627 Man, I gotta get this going. 207 00:08:34,627 --> 00:08:35,660 I don’t really know how 208 00:08:35,660 --> 00:08:37,198 I’m gonna transform this dish. 209 00:08:37,198 --> 00:08:38,495 I feel like it has to be 210 00:08:38,495 --> 00:08:39,660 a piece of chicken and a waffle, 211 00:08:39,660 --> 00:08:41,726 so I’m gonna have to find \h\ha way to elevate this 212 00:08:41,726 --> 00:08:44,000 and just make the flavors \h\h\h\hbigger and better 213 00:08:44,000 --> 00:08:45,000 than they start with. 214 00:08:45,000 --> 00:08:46,660 I’m gonna do a savory waffle 215 00:08:46,660 --> 00:08:48,462 with a Cajun chicken wing. 216 00:08:48,462 --> 00:08:51,231 And then I’m gonna do a spicy honey sauce, 217 00:08:51,231 --> 00:08:55,330 \h\h\ha Cajun butter, and some pickled bell pepper and onion. 218 00:08:55,330 --> 00:08:58,099 I think it’ll give this dish \h\hthe punch that it needs, 219 00:08:58,099 --> 00:09:00,231 but I got a lot of work to do. 220 00:09:00,231 --> 00:09:01,132 45 minutes. 221 00:09:01,132 --> 00:09:02,429 This is the shortest amount \h\h\h\hof time we’ve had. 222 00:09:02,429 --> 00:09:04,363 \h\h\h\h\h\h\hCome on. This is taking forever. 223 00:09:04,363 --> 00:09:07,066 \hI know that I have to use my time wisely 224 00:09:07,066 --> 00:09:08,396 \hto even be able to pull this off. 225 00:09:08,396 --> 00:09:10,066 You know, a lot of times \h\hin this competition, 226 00:09:10,066 --> 00:09:13,132 \h\h\h\hwhen someone works \hwithin their wheelhouse, that’s where they mess up. 227 00:09:13,132 --> 00:09:15,693 \h\h\hRight there. Burnt garlic. Man! 228 00:09:15,693 --> 00:09:19,429 I can’t let a Southern staple \h\hlike chicken and waffles \h\h\h\h\h\h\h\hsend me home. 229 00:09:19,429 --> 00:09:22,396 I can do this. I can do this. 230 00:09:22,396 --> 00:09:24,330 ( groans ) 231 00:09:35,165 --> 00:09:35,693 ( groans ) 232 00:09:35,693 --> 00:09:39,396 \h\h\h\hWe have 45 minutes. This is the shortest amount \h\h\h\hof time we’ve had. 233 00:09:39,396 --> 00:09:41,066 \hThere’s stress. There’s anxiety. 234 00:09:41,066 --> 00:09:42,693 But I want to make \h\h\h\hthe top 10. 235 00:09:42,693 --> 00:09:44,627 I got this, I got this. 236 00:09:44,627 --> 00:09:46,429 \h\h\h\hI’ve gotta get out of my head. 237 00:09:46,429 --> 00:09:49,000 I’ve gotta strategize \h\h\h\hreally quick 238 00:09:49,000 --> 00:09:50,165 \hand find a way to elevate this. 239 00:09:50,165 --> 00:09:53,231 \h\h\h\h\h( sighs ) Everything’s okay. 240 00:09:53,693 --> 00:09:55,693 \h\h\h\h\h\h\hGordon: So, 10 minutes gone. 241 00:09:55,693 --> 00:09:58,726 35 minutes remaining. 242 00:09:58,726 --> 00:10:02,033 - You got this. - Let’s go, baby. 243 00:10:02,033 --> 00:10:05,561 \h\h\h\h\hSo, 45 minutes for three dishes tonight, 244 00:10:05,561 --> 00:10:07,594 \h\helevated from that to-go order. 245 00:10:07,594 --> 00:10:09,759 \h\h\h\hJoe: Remember, this is "Back to Win." 246 00:10:09,759 --> 00:10:10,759 Gotta make it more difficult, 247 00:10:10,759 --> 00:10:12,561 \h\hraise the level of the challenges. 248 00:10:12,561 --> 00:10:15,495 - Mm-hmm. - I got this. 249 00:10:15,495 --> 00:10:17,561 - Derrick, Derrick, Derrick. - What did you get? 250 00:10:17,561 --> 00:10:19,462 What’s your take-out order? \h\h\h\h\h\h\h\hLet’s see. 251 00:10:19,462 --> 00:10:21,198 - I got empanadas. - Ooh-la-la. 252 00:10:21,198 --> 00:10:23,363 - You’re gonna \h\hwrap it with what? - Puff pastry. 253 00:10:23,363 --> 00:10:27,132 I’m doing a cumin spiced \hlobster tail en croûte, 254 00:10:27,132 --> 00:10:31,033 \hand then it’s gonna sit on a sautéed bed of vegetables, 255 00:10:31,033 --> 00:10:33,198 and then aji amarillo \hhollandaise sauce. 256 00:10:33,198 --> 00:10:34,297 Aarón: The word "aji" 257 00:10:34,297 --> 00:10:35,726 is the South American word \h\h\h\h\h\h\h\hfor chili. 258 00:10:35,726 --> 00:10:38,099 \h\h\hEn croûte is pretty ambitious in 45 minutes. 259 00:10:38,099 --> 00:10:39,297 - Not a lot of time. - Yep. 260 00:10:39,297 --> 00:10:41,330 \h\hYou need to leave yourself enough time to cook your lobster 261 00:10:41,330 --> 00:10:44,693 - and the pastry \h\hall the way through. - Why don’t you wrap that first? 262 00:10:44,693 --> 00:10:46,297 You can always do that \h\h\h\hlater, Derrick. 263 00:10:46,297 --> 00:10:47,726 You have to prioritize that, \h\h\h\h\h\h\h\h\hmy brother. 264 00:10:47,726 --> 00:10:50,528 \h\h\hWrap that thing, and then you can always \h\hcome back to that. 265 00:10:50,528 --> 00:10:53,165 - Heard. - That’s your star \h\hright there, young man. 266 00:10:53,165 --> 00:10:56,429 - Right, right, right. - Hey, Derrick, last week \hyou were so close to a pin. 267 00:10:56,429 --> 00:10:58,594 \h\h\h\hVery close. Emotionally close. 268 00:10:58,594 --> 00:11:01,198 \hI’m really struggling with the immunity pin. 269 00:11:01,198 --> 00:11:04,000 \h\hMaybe it’s just ’cause I haven’t won the damn thing yet, 270 00:11:04,000 --> 00:11:07,396 but I’ve been consistently \h\h\h\h\h\h\h\hat the top, 271 00:11:07,396 --> 00:11:09,165 and I’m ready to win. 272 00:11:09,165 --> 00:11:10,495 - Well, look, \hyou have a lot to do. - Yeah. 273 00:11:10,495 --> 00:11:13,000 \h\h\h\hYou’re here to impress. You’re here to elevate, right? 274 00:11:13,000 --> 00:11:14,528 That’s what I’m trying \h\hto showcase today. 275 00:11:14,528 --> 00:11:16,264 - All right, good luck. - You keep going at it. 276 00:11:16,264 --> 00:11:20,363 - All day. Thank you, Chefs. - Got this. 277 00:11:20,363 --> 00:11:22,330 I need my baking powder. 278 00:11:22,330 --> 00:11:23,660 - Emily. \h- Chef. 279 00:11:23,660 --> 00:11:26,066 - Tell me about the dish, \h\hwhat did you get? - I got a burger and fries. 280 00:11:26,066 --> 00:11:29,198 \h- Okay, what’s your dish? - So, I’m taking all \h\h\h\hof those components, 281 00:11:29,198 --> 00:11:31,231 but creating something \hcompletely different. 282 00:11:31,231 --> 00:11:32,363 So it’s not gonna be a burger. 283 00:11:32,363 --> 00:11:34,660 It’s gonna be a steak tartar \h\hwith glass potato chips. 284 00:11:34,660 --> 00:11:38,231 \h\h\h\hA steak tartar, wow. And how are you gonna elevate \h\h\h\h\hthat steak tartar? 285 00:11:38,231 --> 00:11:39,726 - The cut is important, right? - Cut is important. 286 00:11:39,726 --> 00:11:42,231 - I’m using fillet. \hIt’s gonna be nice and tender. - Smart. Good. 287 00:11:42,231 --> 00:11:44,429 It’s in the freezer right now chilling, 288 00:11:44,429 --> 00:11:45,759 so that I get nice cubes on it. 289 00:11:45,759 --> 00:11:46,528 Okay, gotcha. 290 00:11:46,528 --> 00:11:48,297 Top ten just around the corner. How are you feeling? 291 00:11:48,297 --> 00:11:50,759 My first goal is to make it \h\h\h\h\h\h\h\hto top 10, 292 00:11:50,759 --> 00:11:52,000 and then past top 10. 293 00:11:52,000 --> 00:11:53,462 \h\h\hI was the first one out of top 10 last time. 294 00:11:53,462 --> 00:11:57,330 - How does that look? - Not as great as it could look. 295 00:11:57,330 --> 00:12:00,429 - What happened? - My cake fell over. 296 00:12:00,429 --> 00:12:03,099 \h\h\h\h\h\hGordon: The person leaving 297 00:12:03,099 --> 00:12:06,429 the MasterChef kitchen \h\h\h\h\h\h\his Emily. 298 00:12:06,429 --> 00:12:10,165 \hI still play it back in my mind in terms of that dreadful night. 299 00:12:10,165 --> 00:12:12,132 - So do I. - Use this to bring it \hout of you. 300 00:12:12,132 --> 00:12:16,330 You’ll surprise yourself, \h\h\hbut it’ll give you \h\h\h\hsuch a position. 301 00:12:16,330 --> 00:12:19,363 - Heard, Chef. Thank you. - Good luck. 302 00:12:21,627 --> 00:12:23,462 \h\h\h\h\h\h\hJoe: All right. Big Willie, what do you got? 303 00:12:23,462 --> 00:12:27,000 So, my take-out order \h\h\hwas fried rice \hand orange chicken. 304 00:12:27,000 --> 00:12:28,561 - Aarón: Ooh. - Joe: I love that. 305 00:12:28,561 --> 00:12:29,462 So, what I’m gonna do 306 00:12:29,462 --> 00:12:32,693 \h\h\h\h\his I’m gonna make a chicken and rice meatball 307 00:12:32,693 --> 00:12:35,165 \h\hwith the flavors of the orange chicken 308 00:12:35,165 --> 00:12:36,297 with a garden of vegetables, 309 00:12:36,297 --> 00:12:39,429 \h\h\h\hand I’m making a plum and apricot sauce instead of orange. 310 00:12:39,429 --> 00:12:42,330 So this is the chicken, \h\hthe ground chicken \h\hfor the meatballs. 311 00:12:42,330 --> 00:12:43,396 You put the rice in there already? 312 00:12:43,396 --> 00:12:46,462 \hThe rice is coming off now, and then I’m gonna form ’em, 313 00:12:46,462 --> 00:12:47,627 and then I’m gonna \h\h\hfry them up. 314 00:12:47,627 --> 00:12:49,528 - You’re gonna fry them? \hDeep fry them? - Yes. 315 00:12:49,528 --> 00:12:51,528 \hAre you gonna put any breading on them or no? 316 00:12:51,528 --> 00:12:53,165 Yes, I’ma do a flour \h\h\hegg breadcrumb. 317 00:12:53,165 --> 00:12:56,231 \h\h\h\h\h\h\h\h\h\h\h\hJoe: I gotta say, Willie, this is \ha pretty extreme departure 318 00:12:56,231 --> 00:12:57,297 from the take-out dish. 319 00:12:57,297 --> 00:12:59,660 I hope you’ve thought this one \h\h\h\h\hall the way through. 320 00:12:59,660 --> 00:13:00,594 You gotta be balanced 321 00:13:00,594 --> 00:13:02,330 and you have to create harmony \h\h\h\hin your flavors, right? 322 00:13:02,330 --> 00:13:05,198 \h\h\h\h\hMost definitely. We’re gonna make it happen. 323 00:13:05,198 --> 00:13:06,462 It ain’t the time to play safe. 324 00:13:06,462 --> 00:13:08,363 All right, Willie. This better be top. 325 00:13:08,363 --> 00:13:12,759 I got you, I got you. \hTrust me, trust me. 326 00:13:12,759 --> 00:13:16,165 - All right. - Come on, man. 327 00:13:16,165 --> 00:13:18,627 - Dara? \h\hTell me, butter chicken. - Yes, Chef. 328 00:13:18,627 --> 00:13:20,429 How are you gonna elevate it? \h\h\h\h\hWhat are you doing? 329 00:13:20,429 --> 00:13:23,231 \h\hWell, to me, Chef, this is such a classic, 330 00:13:23,231 --> 00:13:26,693 and I really don’t think it needs much elevating. 331 00:13:26,693 --> 00:13:28,000 I’m just gonna make sure 332 00:13:28,000 --> 00:13:29,759 \h\h\h\hI’m focusing on all of my flavors, 333 00:13:29,759 --> 00:13:31,099 and developing, layering them. 334 00:13:31,099 --> 00:13:33,495 I’m adding some spices \h\h\h\h\h\hto my rice, 335 00:13:33,495 --> 00:13:34,726 and then I’m also making \h\h\h\h\h\h\ha chapati. 336 00:13:34,726 --> 00:13:36,759 \h\h\h\h\h\h\h\h\h\h\hOh, wow, so you’re doing a really nice, \h\h\h\hbeautiful, thin bread. 337 00:13:36,759 --> 00:13:39,528 - Yes. - Yes? The essence of a butter \h\hchicken is in that gravy, 338 00:13:39,528 --> 00:13:42,660 - that beautiful, \hfragrant tomato gravy. - Yes, Chef. 339 00:13:42,660 --> 00:13:44,462 So, the bread is important, \h\h\h\h\hbut the essence, 340 00:13:44,462 --> 00:13:48,066 \h\hI promise you now, of butter chicken is in \h\hthat tomato gravy. 341 00:13:48,066 --> 00:13:49,561 - Yes, Chef. - Don’t work upside down. 342 00:13:49,561 --> 00:13:51,033 \hGet your gas on, get your pans hot, 343 00:13:51,033 --> 00:13:54,000 and get that gravy on first and then the garnish, yes? 344 00:13:54,000 --> 00:13:56,000 - Yes, Chef. - Shift up a gear now, okay? 345 00:13:56,000 --> 00:13:59,627 ’Cause we’re nearly halfway. \h\h\h\h\h\h\h\h\hGood luck. 346 00:14:02,627 --> 00:14:06,231 - Perfect. - Come on, come on, come on. 347 00:14:06,231 --> 00:14:09,066 - Michael. \h\hWhat did you get? - Hello, hello. 348 00:14:09,066 --> 00:14:10,627 - So I got in my GrubHub ramen. - Ramen. 349 00:14:10,627 --> 00:14:14,099 \h\h\hI was lucky enough to spend a little time in \h\hKorea after college, 350 00:14:14,099 --> 00:14:16,726 \h\h\hso I’m gonna do a Korean style ramen 351 00:14:16,726 --> 00:14:18,132 \hwith pork belly and prawn today, 352 00:14:18,132 --> 00:14:20,693 \h\h\h\h\hseasoning it with a some gochugjang, \h\h\ha little kimchi, 353 00:14:20,693 --> 00:14:21,693 like a kimchi-based broth. 354 00:14:21,693 --> 00:14:23,528 I like the idea of prawns \h\h\h\h\hand pork belly. 355 00:14:23,528 --> 00:14:27,000 \hMichael, how important is for to you personally \hto get into the top 10? 356 00:14:27,000 --> 00:14:29,726 - This is everything. - You went home 15. 357 00:14:29,726 --> 00:14:33,165 \hYeah, I didn’t get to it the first time, and it was \h\hsort of a goal of mine, 358 00:14:33,165 --> 00:14:35,594 and so I think to be here and not get to that goal 359 00:14:35,594 --> 00:14:37,462 that I had the first time \h\his really important. 360 00:14:37,462 --> 00:14:41,396 - Good luck, Michael. - Thank you so much. 361 00:14:41,396 --> 00:14:44,561 - Emily, you’re still \hon that tartar? - Yes, ma’am. 362 00:14:44,561 --> 00:14:48,198 - All right, now. \h\h\hMake it good. \h\h- Beautiful fillet. 363 00:14:48,198 --> 00:14:50,429 - Some exciting \h\hdishes out there. - Unbelievable. 364 00:14:50,429 --> 00:14:52,561 Dara, she picked out that butter chicken. 365 00:14:52,561 --> 00:14:54,363 \h\hShe’s gonna make a tomato curry sauce, 366 00:14:54,363 --> 00:14:56,627 \h\hand on top of that, she’s making a chapati, 367 00:14:56,627 --> 00:14:58,198 - a beautiful bread. - Wow. 368 00:14:58,198 --> 00:15:01,099 \h\hI’m slightly concerned \h\habout the actual gravy not going on early enough. 369 00:15:01,099 --> 00:15:04,495 \h\hShe started the bread. I said, "Get the gravy on. \hLet the gravy cook out." 370 00:15:04,495 --> 00:15:06,462 So she’s taking, like, an Indian take-out dish 371 00:15:06,462 --> 00:15:09,264 \h\h\h\h\hand evolved it into a starred restaurant \h\h\h\h\h\hIndian dish. 372 00:15:09,264 --> 00:15:11,066 - Absolutely. - Ooh, yeah. 373 00:15:11,066 --> 00:15:14,759 - Emily, she got the hamburger \hin her to-go bag. - Those look nice. 374 00:15:14,759 --> 00:15:17,561 She said, "I’m gonna do the most amazing fillet of beef steak tartar." 375 00:15:17,561 --> 00:15:20,363 \h\h- What? That takes \h\ha lot of courage. - Hand cut? 376 00:15:20,363 --> 00:15:22,264 - Gordon: Yeah. - Joe: Tartar is high stakes 377 00:15:22,264 --> 00:15:24,528 \h\hbecause everyone has their preference \hon how you like it, 378 00:15:24,528 --> 00:15:25,726 so it’ll be interesting to see 379 00:15:25,726 --> 00:15:27,330 \h\h\hif her taste matches our taste. 380 00:15:27,330 --> 00:15:29,528 - Yeah. - Derrick got \hthe chicken empanadas 381 00:15:29,528 --> 00:15:33,132 \h\hand is transforming that into lobster tails en croûte. 382 00:15:33,132 --> 00:15:36,264 \h\h\hAarón: And he’s gonna have these kind of sautéed \h\hvegetables underneath, 383 00:15:36,264 --> 00:15:40,198 \h\hall within 45 minutes, which I think is ambitious. 384 00:15:40,198 --> 00:15:41,627 \h\h\h\h\h\h\h\h\hThat’s right. Cooking lobster’s hard enough, 385 00:15:41,627 --> 00:15:43,759 \h\h\h\h\hbut wrapping it in pastry’s even harder. 386 00:15:43,759 --> 00:15:44,594 Willie: That’s good. 387 00:15:44,594 --> 00:15:47,000 Willie got sweet orange chicken and fried rice. 388 00:15:47,000 --> 00:15:48,627 \h\h\h\h\h\h\h\h\h\h\h\hAarón: But here’s what he’s gonna do. 389 00:15:48,627 --> 00:15:51,297 He’s gonna use apricot and plum 390 00:15:51,297 --> 00:15:52,693 as the basis for his sauce. 391 00:15:52,693 --> 00:15:54,462 He’s gonna make chicken \h\hand rice meatballs. 392 00:15:54,462 --> 00:15:57,495 He’s gonna take the premise \h\hof the orange chicken, \h\h\h\hmix the fried rice, 393 00:15:57,495 --> 00:15:59,759 - and use that inside \hhis mixture. - Wow. 394 00:15:59,759 --> 00:16:02,693 \hHalfway, guys. 23 minutes gone. 395 00:16:02,693 --> 00:16:04,561 22 minute remaining. 396 00:16:04,561 --> 00:16:06,231 It’s gonna come down \h\h\h\hto the wire. 397 00:16:06,231 --> 00:16:09,000 \h\hWe’re halfway through, and I am not halfway done. 398 00:16:09,000 --> 00:16:12,693 If I don’t get the lobster \h\hwrapped in the pastry, \h\h\h\h\h\h\h\hegg washed, 399 00:16:12,693 --> 00:16:17,132 and in the oven in enough time \h\h\h\h\h\h\h\hfor it to cook, 400 00:16:17,132 --> 00:16:18,066 it’s gonna be raw. 401 00:16:18,066 --> 00:16:19,627 \h\h\h\h\h\h\h\hShanika: How’s it going, Derrick? 402 00:16:19,627 --> 00:16:20,759 What do I do? What do I do? 403 00:16:20,759 --> 00:16:22,429 He can’t even hear us. \h\h\hHe’s in the zone. 404 00:16:22,429 --> 00:16:25,099 - ( groans ) - I am freaking out. 405 00:16:25,099 --> 00:16:26,363 I have probably 30 seconds 406 00:16:26,363 --> 00:16:29,363 to get this lobster \h\h\hinto the oven 407 00:16:29,363 --> 00:16:31,165 \hbecause it takes 20 minutes to cook. 408 00:16:31,165 --> 00:16:32,495 This dish is all-in or bust. 409 00:16:32,495 --> 00:16:34,594 He just has to wrap them things and get him in there 410 00:16:34,594 --> 00:16:37,066 - so that he has the time. - Come on, I need you. 411 00:16:37,066 --> 00:16:41,528 \h\h\h\hIf I wrap this lobster and nail it, that’s a big win. 412 00:16:41,528 --> 00:16:45,363 \h\h\h\h\h\hIf it’s raw, I’m probably going home. 413 00:16:45,363 --> 00:16:46,726 Uh, uh-oh. 414 00:16:46,726 --> 00:16:49,297 - Come on. - Damn it. 415 00:16:49,297 --> 00:16:50,594 ( groans ) 416 00:17:02,132 --> 00:17:03,297 Uh, uh-oh. 417 00:17:03,297 --> 00:17:06,033 - Come on. - Damn it. 418 00:17:06,033 --> 00:17:06,594 ( groans ) 419 00:17:06,594 --> 00:17:08,726 \h\h\h\h\h\h\h\h\hDerrick: I have probably 30 seconds 420 00:17:08,726 --> 00:17:11,528 to get this lobster \h\hinto the oven, 421 00:17:11,528 --> 00:17:13,594 \hbecause it takes 20 minutes to cook 422 00:17:13,594 --> 00:17:16,660 and there’s 21 minutes \h\h\h\h\hon the clock. 423 00:17:16,660 --> 00:17:18,066 I can do this. I’m right here. 424 00:17:18,066 --> 00:17:19,561 I have no choice but to push this 425 00:17:19,561 --> 00:17:21,132 \h\h\h\hall the way to the last second. 426 00:17:21,132 --> 00:17:23,231 - Damn it. - He nervous. 427 00:17:23,231 --> 00:17:24,363 I’m taking a big risk, 428 00:17:24,363 --> 00:17:26,726 because I’ve never gotten \h\h\h\hthat immunity pin 429 00:17:26,726 --> 00:17:29,165 \hand I definitely want to get my hands on it. 430 00:17:29,165 --> 00:17:30,330 Man. 431 00:17:30,330 --> 00:17:34,033 \h\h\h\h\hI’m just hoping that he got enough time. 432 00:17:34,033 --> 00:17:35,561 Okay, now we’ve caught up. 433 00:17:35,561 --> 00:17:37,495 \h\h\h\h\hGordon: 20 minutes to go. 434 00:17:37,495 --> 00:17:41,297 \hThree stunning portions of elevated to-go dishes. 435 00:17:41,297 --> 00:17:43,396 Ooh, I’m shaking. 436 00:17:43,396 --> 00:17:45,429 Fred: Come on! 437 00:17:47,462 --> 00:17:49,033 Has to rest. 438 00:17:50,528 --> 00:17:52,330 \h- Fred, remind me \h\habout the dish. - Yes? 439 00:17:52,330 --> 00:17:54,495 - What did you get in that bag? - I got spaghetti and meatballs and-- 440 00:17:54,495 --> 00:17:56,429 \hSpaghetti and meatballs. Now tell me about the dish. 441 00:17:56,429 --> 00:17:58,297 - What are you doing? - I’m gonna do potstickers 442 00:17:58,297 --> 00:18:00,363 - with an Italian \h\hmeatball filling. - What? 443 00:18:00,363 --> 00:18:02,099 - A potsticker? - Yeah, an Italian-- 444 00:18:02,099 --> 00:18:03,726 How is that related \h\hto a meatball? 445 00:18:03,726 --> 00:18:06,363 \h\h\h\h\h\h\h\hI’m gonna do an Italian meatball stuffing. 446 00:18:06,363 --> 00:18:07,726 - Okay. - And then I’m gonna fold in 447 00:18:07,726 --> 00:18:09,297 some tomato paste and some chilies, 448 00:18:09,297 --> 00:18:14,264 \h\h\h\h\hand I’m gonna do a charred vegetable harissa \h\h\hand a parmesan crisp. 449 00:18:14,264 --> 00:18:16,330 \h- You making your dough? - Yes. Made dough already. 450 00:18:16,330 --> 00:18:19,330 Gotcha. What’s the protein? \hYou using pork and beef? 451 00:18:19,330 --> 00:18:20,627 Pork, veal, and beef. 452 00:18:20,627 --> 00:18:22,759 Shouldn’t you get that on now \h\h\hin that cast iron pan? 453 00:18:22,759 --> 00:18:24,561 \h\h\h\h\h\h\hGet that at least nice and hot, 454 00:18:24,561 --> 00:18:25,627 or are you putting \h\h\hthat in raw? 455 00:18:25,627 --> 00:18:27,066 \h\h\h\h\h\h\h\hOh, so, I’m putting it in raw. 456 00:18:27,066 --> 00:18:29,396 But I have the timing down, \h\h\hChef, so we’re good. 457 00:18:29,396 --> 00:18:31,264 \h\hGotcha. I love the ambitiousness, 458 00:18:31,264 --> 00:18:33,132 but is that a little bit \h\h\h\h\htoo difficult? 459 00:18:33,132 --> 00:18:35,627 You gotta roll that dough, \h\h\hlet that dough rest, \h\h\hand then shape them. 460 00:18:35,627 --> 00:18:37,660 Why take on something \h\h\h\hso difficult, 461 00:18:37,660 --> 00:18:39,429 \h\h\hespecially on a night like tonight when you know 462 00:18:39,429 --> 00:18:42,429 these challenges are formidable and nobody’s safe? 463 00:18:42,429 --> 00:18:45,099 Well, I came back \hto push myself. 464 00:18:45,099 --> 00:18:46,693 \h\h\h\h\hI don’t want to take it safe, ever. 465 00:18:46,693 --> 00:18:48,231 Okay, young man, \h\h\hgood luck. 466 00:18:48,231 --> 00:18:50,429 Thank you, Chef. 467 00:18:52,297 --> 00:18:53,165 Looks great. 468 00:18:53,165 --> 00:18:55,627 Oh, so beautiful. \h\hSo beautiful. 469 00:18:55,627 --> 00:18:59,132 Gotta make this tighter, gotta make this tighter. 470 00:18:59,132 --> 00:19:01,759 \h\h\h\hAll right, Christian, what was your take-out order? 471 00:19:01,759 --> 00:19:03,495 - Some type of-- - Ooh, look at that. 472 00:19:03,495 --> 00:19:04,561 - Birria tacos. - Birria taco. 473 00:19:04,561 --> 00:19:06,660 \h\h\h\h\h\hBirria’s a style that you make these tacos in. 474 00:19:06,660 --> 00:19:08,363 \h\h\hTraditionally, it’s done with goat, 475 00:19:08,363 --> 00:19:11,693 \h\h\hbut any sort of braised cut of steer 476 00:19:11,693 --> 00:19:13,264 \hor beef could be utilized for this. 477 00:19:13,264 --> 00:19:16,759 It really is that beautiful \h\hmélange of dry chilies 478 00:19:16,759 --> 00:19:17,726 that make this so special. 479 00:19:17,726 --> 00:19:19,462 \h\hWhat are you doing with that inspiration? 480 00:19:19,462 --> 00:19:20,726 \h\h\h\h\h\h\h\h\hYou know, I’ma about to change it up. 481 00:19:20,726 --> 00:19:22,495 \h\hI’m gonna go with a little enchiladas, 482 00:19:22,495 --> 00:19:23,693 \h\h\h\h\h\h\h\ha little Creole-Cajun enchiladas. 483 00:19:23,693 --> 00:19:25,099 - Ooh-la-la. - Same ingredients. 484 00:19:25,099 --> 00:19:27,627 \h\hAnd I’ma top it off with a charred corn pico de gallo. 485 00:19:27,627 --> 00:19:29,627 - Ooh. - Nice! There you go. 486 00:19:29,627 --> 00:19:31,561 \hHe is not afraid to spice things up. 487 00:19:31,561 --> 00:19:34,495 - You let the spices flow, huh? - Yes, sir. 488 00:19:34,495 --> 00:19:36,231 \h\h\hKeep that fierce attitude up, Christian. 489 00:19:36,231 --> 00:19:39,033 - Thank you. - Put that back in there \hjust a second 490 00:19:39,033 --> 00:19:41,099 to heat it up and salt it. 491 00:19:42,660 --> 00:19:45,264 - Right. Young man, \hhow are you feeling? \h- Pretty good, Chef. 492 00:19:45,264 --> 00:19:48,000 \h\h\h\h\h\h\h\h\hGordon: Those vegetables are still raw, so just be careful there. 493 00:19:48,000 --> 00:19:49,099 - You gotta move. - Yes, Chef. 494 00:19:49,099 --> 00:19:51,330 - You gotta move, okay? - Heard. 495 00:19:52,660 --> 00:19:54,297 There we go. Come on, baby. 496 00:19:54,297 --> 00:19:58,726 \h\h30 minutes done, 15 minutes remaining. 497 00:19:58,726 --> 00:20:00,693 15 minutes. Oh, God. 498 00:20:00,693 --> 00:20:02,396 \h\h\h\h\h\h\hSo, Fred’s got the spaghetti and meatballs. 499 00:20:02,396 --> 00:20:06,297 He’s gonna do a meatball flavor but inside a potsticker. 500 00:20:06,297 --> 00:20:07,363 - Okay. - Wow. 501 00:20:07,363 --> 00:20:09,594 \h\hAnd then a beautiful roasted vegetable harissa \h\h\h\hsauce with that. 502 00:20:09,594 --> 00:20:13,231 - But, like, Italian flavors \h\hor Asian flavors? - No. Italian flavors. 503 00:20:13,231 --> 00:20:16,561 \h\h\h\h\hHe’s gonna do sort of a light breadcrumb mix inside. 504 00:20:16,561 --> 00:20:18,396 \h\h\h\h\hLike parmigiano and breadcrumbs and that? 505 00:20:18,396 --> 00:20:21,099 Breadcrumbs. Exactly that. \hHe’s made his own dough. 506 00:20:21,099 --> 00:20:26,099 \h\h\h\h\h\hBut I just worry he’s venturing a bit too far \h\h\hfrom his take-out dish. 507 00:20:26,099 --> 00:20:27,693 \h\h\hIt’ll either land him in the top or in the bottom 508 00:20:27,693 --> 00:20:30,330 depending on how all those \h\hflavors come together. 509 00:20:30,330 --> 00:20:31,561 - Yeah. - Yeah. 510 00:20:31,561 --> 00:20:35,132 We’re down to the last \h10 minutes remaining. 511 00:20:35,132 --> 00:20:38,000 - Come on, guys. - Ah! 512 00:20:38,000 --> 00:20:41,429 Beautiful. Beautiful. 513 00:20:41,429 --> 00:20:45,000 \hIs he supposed to be still kneading that dough like that 514 00:20:45,000 --> 00:20:46,660 when he makes dumplings? 515 00:20:48,330 --> 00:20:49,363 Oh, gosh. 516 00:20:49,363 --> 00:20:52,099 \h\h\h\h\h\h\h\h\hFred: My dough is coming out \h\h\h\h\hreally gummy. 517 00:20:52,099 --> 00:20:53,429 That could be very problematic. 518 00:20:53,429 --> 00:20:55,363 \h\h\hHe is so nervous. His hands are shaking. 519 00:20:55,363 --> 00:20:58,033 Externally, I’m just trying \h\h\hto keep it together. 520 00:20:58,033 --> 00:21:00,066 I think he knows \hwhat he doing. 521 00:21:00,066 --> 00:21:01,330 Internally, I’m freaking out 522 00:21:01,330 --> 00:21:03,495 \hand I’m screaming and I want to cry. 523 00:21:03,495 --> 00:21:05,462 I’m definitely gonna be \h\hpushing it on time. 524 00:21:05,462 --> 00:21:06,693 ( sighs ) 525 00:21:06,693 --> 00:21:07,726 Top 10 is around the corner, 526 00:21:07,726 --> 00:21:09,429 and if I have any shot \hat getting in there, 527 00:21:09,429 --> 00:21:11,165 I have to save this. 528 00:21:11,165 --> 00:21:13,000 ( bleep ) 529 00:21:24,660 --> 00:21:25,528 Holy... 530 00:21:25,528 --> 00:21:27,429 \h\h\h\h\h\h\h\h\h\hFred: I’m struggling to finish 531 00:21:27,429 --> 00:21:29,528 making Italian meatball \hstuffed potstickers. 532 00:21:29,528 --> 00:21:32,594 - ( groans ) - He is so nervous. \hHis hands are shaking. 533 00:21:32,594 --> 00:21:35,264 - Oh, gosh. - Top 10 is around the corner, 534 00:21:35,264 --> 00:21:37,198 and if I have any shot \hat getting in there, 535 00:21:37,198 --> 00:21:39,099 I have to save this. 536 00:21:39,099 --> 00:21:40,495 Go in. 537 00:21:40,759 --> 00:21:44,231 \h\h\h\h\h\h\h\hGordon: Five minutes remaining. 538 00:21:44,231 --> 00:21:45,033 Last five. 539 00:21:45,033 --> 00:21:47,132 Brandi, put more garnish. 540 00:21:47,132 --> 00:21:49,297 I’m going to, I’m going to. That’s what I’m working on. 541 00:21:49,297 --> 00:21:51,396 Where’s my other butter? There’s my other butter. 542 00:21:51,396 --> 00:21:52,726 Gotta add that butter. 543 00:21:52,726 --> 00:21:56,297 - Right, young man, \h\hhow are you feeling? - Oh, a little nervous. 544 00:21:56,297 --> 00:21:58,396 - Nervous about what? - Just time. 545 00:21:58,396 --> 00:21:59,759 I got my lobster en croûte in. 546 00:21:59,759 --> 00:22:01,330 Good. Cooking lobster \h\h\his hard enough, 547 00:22:01,330 --> 00:22:04,297 \h\hbut to wrap it in pastry on a night like tonight, why? 548 00:22:04,297 --> 00:22:07,033 \h\hGo big or go home. \hAnd it’s an empanada. I mean, I gotta do it. 549 00:22:07,033 --> 00:22:09,198 \h\hYou’ve also gotta dodge those bullets. 550 00:22:09,198 --> 00:22:11,033 - Where is that lobster? - It’s right here, Chef. 551 00:22:11,033 --> 00:22:13,165 - You got three tails? - Yeah. 552 00:22:13,165 --> 00:22:15,231 - Man, how you serving them? - I’m keeping it whole for you, 553 00:22:15,231 --> 00:22:17,660 with a little bit of hollandaise and a little caviar. 554 00:22:17,660 --> 00:22:20,396 Caviar, hollandaise, lobster. \h\h\hWe said elevated, yes? 555 00:22:20,396 --> 00:22:23,297 - Yeah, that’s what that is. - Luxuriously elevated. 556 00:22:23,297 --> 00:22:26,066 Right, plates out, get them laid out, \h\hand get going. 557 00:22:26,066 --> 00:22:28,231 - Let’s go. - Thank you, Chef. 558 00:22:28,231 --> 00:22:30,132 Okay. 559 00:22:30,132 --> 00:22:31,627 Let’s go, baby. 560 00:22:31,627 --> 00:22:33,066 Big worry right now is Derrick. 561 00:22:33,066 --> 00:22:35,627 - Aarón: Really? \h- The three lobster tails \h\h\hare still in the oven. 562 00:22:35,627 --> 00:22:38,066 - Wow. \h\h- And he’s not even \h\hgonna slice them. 563 00:22:38,066 --> 00:22:39,099 He’s gonna serve them whole. 564 00:22:39,099 --> 00:22:40,561 \h\h\hSo it will be impossible to tell 565 00:22:40,561 --> 00:22:42,759 if they’re cooked properly \h\h\hwhen he plates them. 566 00:22:42,759 --> 00:22:45,462 - Oh, my Lord. - Joe: Now that’s a mistake. 567 00:22:45,462 --> 00:22:49,297 - Come on, I need you. - Uh-oh. 568 00:22:49,297 --> 00:22:52,363 \h\h\h\h\h\h\h\h\hBowen: \h\h\hHe doesn’t even use the water to steam that. 569 00:22:52,363 --> 00:22:55,396 You have to use the water, \h\h\h\hsteam all the way. 570 00:22:55,396 --> 00:22:57,132 - I did. - But it’s not enough. 571 00:22:57,132 --> 00:22:58,627 It will be dry on the edge. 572 00:22:58,627 --> 00:23:00,033 - Okay. - Cover it. 573 00:23:00,033 --> 00:23:01,759 \h\h\h\h\h\h\h\h\h\hNo, I did. I literally put water in and-- 574 00:23:01,759 --> 00:23:04,198 Okay. Whatever. 575 00:23:04,198 --> 00:23:06,033 I will leave you alone, okay? 576 00:23:06,033 --> 00:23:06,759 Thank you, Bowen. 577 00:23:06,759 --> 00:23:10,000 Gordon: Last minute. \h\h60 seconds to go. 578 00:23:10,000 --> 00:23:11,033 Come on, guys. 579 00:23:11,033 --> 00:23:14,132 Come on, Fred. Focus. 580 00:23:14,132 --> 00:23:15,198 ( muttering ) 581 00:23:15,198 --> 00:23:18,066 - Almost there. - I’m shaking. 582 00:23:18,066 --> 00:23:21,066 - Aarón: Let’s go, Willie. - He is miles behind. 583 00:23:21,066 --> 00:23:23,033 Come on, come on, come on. 584 00:23:23,033 --> 00:23:24,000 \h\h\h\h\hGordon: 30 seconds to go! 585 00:23:24,000 --> 00:23:26,066 - Come on. Let’s go. - Aarón: Here we go. 586 00:23:26,066 --> 00:23:28,495 - Oh, my God. - Yeah. 587 00:23:28,495 --> 00:23:29,693 Derrick’s lobster’s out. \h\h\h\h\h\h\h\hAmazing. 588 00:23:29,693 --> 00:23:32,726 \h\h\h\h\h\hAll right, last few seconds here. 589 00:23:32,726 --> 00:23:34,462 Almost finished. 590 00:23:34,462 --> 00:23:35,594 Perfect. 591 00:23:35,594 --> 00:23:37,231 Oh, gosh. 592 00:23:37,231 --> 00:23:39,759 Ten, nine, eight, 593 00:23:39,759 --> 00:23:43,099 seven, six, five, 594 00:23:43,099 --> 00:23:46,033 four, three, two, one! 595 00:23:46,033 --> 00:23:48,231 - Gordon: And stop! - Aarón: That’s it. \hHands in the air! 596 00:23:48,231 --> 00:23:51,132 - Gordon: Well done. - Whoo! 597 00:23:51,132 --> 00:23:54,132 ( bleep ), that went fast. 598 00:23:54,132 --> 00:23:55,396 Holy ( bleep ). 599 00:23:55,396 --> 00:23:57,462 - That was insane. - It was. 600 00:23:57,462 --> 00:24:01,264 Well done. Tonight, you had to \h\h\hcook us a gourmet version 601 00:24:01,264 --> 00:24:05,066 \h\hof some of the most popular take-out dishes across America. 602 00:24:05,066 --> 00:24:07,363 And dishes like the ones \h\h\h\h\hyou’ve created 603 00:24:07,363 --> 00:24:11,033 are currently available \h\hat MasterChef Table 604 00:24:11,033 --> 00:24:12,330 exclusively on GrubHub. 605 00:24:12,330 --> 00:24:15,396 Joe: Now, we’re gonna \htake a closer look 606 00:24:15,396 --> 00:24:17,495 at all of your dishes. 607 00:24:20,264 --> 00:24:24,231 \h\h\h\h\h\h\h\h\hEmily, this is a tartar, right? 608 00:24:24,231 --> 00:24:26,165 It is, yes. 609 00:24:26,165 --> 00:24:28,693 So, this makes you \h\hthink of that. 610 00:24:28,693 --> 00:24:32,330 - It’s a different experience. - Mm-hmm. 611 00:24:34,132 --> 00:24:37,033 All right, Brandi, \hwaffles, chicken. 612 00:24:37,033 --> 00:24:39,759 \h\h\h\h\h\h\hYes, that’s a Cajun compound butter for the waffles, 613 00:24:39,759 --> 00:24:44,627 - pickled peppers, and onions. - Thank you. 614 00:24:44,627 --> 00:24:47,528 Okay, Amanda, what’s the dish? 615 00:24:47,528 --> 00:24:49,099 So, we have chicken roulade \h\h\h\h\h\hwith bok choy. 616 00:24:49,099 --> 00:24:53,759 - And what’s in here? \h- Miso, soy, a little bit \h\h\hof butter at the end. 617 00:24:53,759 --> 00:24:56,330 - Mm. Is that on the plate? - Yes. 618 00:24:56,330 --> 00:24:58,099 - Gordon: Thank you. \h- Thank you, Chef. 619 00:24:58,099 --> 00:25:01,198 \h\hGetting past this part and making it to the top 10 620 00:25:01,198 --> 00:25:05,000 will be a huge milestone \h\h\h\hnot for just me, 621 00:25:05,000 --> 00:25:06,297 \h\h\h\hbut everybody in this competition. 622 00:25:06,297 --> 00:25:09,264 - So, you got \hthe butter chicken, correct? - Dara: I did, Chef. 623 00:25:09,264 --> 00:25:12,231 - Do you think you elevated it? - Yes, Chef. 624 00:25:12,231 --> 00:25:13,429 Thank you. 625 00:25:13,429 --> 00:25:16,099 \hThis is the point of the competition 626 00:25:16,099 --> 00:25:20,066 \h\h\hthat separates the boys from the men 627 00:25:20,066 --> 00:25:21,462 \hand the girls from the women. 628 00:25:21,462 --> 00:25:24,264 Were you able to control \hsome of the sweetness? 629 00:25:24,264 --> 00:25:27,363 I did. I think I did. 630 00:25:28,000 --> 00:25:31,099 \h\h\h\hI can’t be that one to go home 631 00:25:31,099 --> 00:25:32,561 when I’m this close \h\hto the top 10. 632 00:25:32,561 --> 00:25:34,627 All right, Michael, this is your soup. 633 00:25:34,627 --> 00:25:38,693 \h\h\hYeah, I made a broth with shrimp heads, kimchi, 634 00:25:38,693 --> 00:25:40,231 fermented chili paste. 635 00:25:40,231 --> 00:25:44,330 - A little bit spicy. - Wow. 636 00:25:45,726 --> 00:25:50,429 \hDerrick, you selected the empanadas, but made \h\hlobster en croûte? 637 00:25:50,429 --> 00:25:53,594 \h\hMm-hmm. And then I did the vegetables on the side. 638 00:25:53,594 --> 00:25:55,363 - Wow. - Interesting. 639 00:25:55,363 --> 00:25:57,297 - Aarón: Yeah. - Gordon: Thank you. 640 00:25:57,297 --> 00:25:59,594 - Thank you. - Fred: Week after week, 641 00:25:59,594 --> 00:26:02,627 \h\hsome of the best cooks in MasterChef history have \h\hbeen getting sent home, 642 00:26:02,627 --> 00:26:06,330 so the competition’s only getting tougher \h\hfrom here on out, 643 00:26:06,330 --> 00:26:08,033 \hand smaller mistakes will send people home. 644 00:26:08,033 --> 00:26:12,066 \h\hSo, from spaghetti and meatballs to this. \h\h\hIt’s a long trip. 645 00:26:12,066 --> 00:26:16,726 \h\h\h\h\hYeah, I mean, \hit went through Asia and the Mediterranean. 646 00:26:19,429 --> 00:26:21,363 Hmm. 647 00:26:21,363 --> 00:26:24,000 Thank you. 648 00:26:24,396 --> 00:26:28,297 This ’bout to get \h\hreal serious. 649 00:26:29,495 --> 00:26:32,132 - Some really good dishes. - Yeah. 650 00:26:32,132 --> 00:26:33,363 The intriguing one is Derrick 651 00:26:33,363 --> 00:26:36,264 \h\h\h\h\hbecause we don’t know whether that lobster’s cooked. 652 00:26:36,264 --> 00:26:38,693 I think we have to take a closer look at that. 653 00:26:42,165 --> 00:26:43,396 - For the first time. - Yeah. 654 00:26:43,396 --> 00:26:46,132 We can decide where he stands \h\h\h\honce we cut it open. 655 00:26:46,132 --> 00:26:48,759 He’ll either rise to the top \h\h\hor sink to the bottom. 656 00:26:51,462 --> 00:26:56,297 \h\hOkay, we have a few dishes that we are dying to dive into. 657 00:26:56,297 --> 00:26:59,693 \h\hThe first top dish featured bolder flavors 658 00:26:59,693 --> 00:27:02,726 \h\h\hthat took it to that next level. 659 00:27:02,726 --> 00:27:06,000 Please come forward, Michael. 660 00:27:07,462 --> 00:27:08,363 ( sighs ) 661 00:27:08,363 --> 00:27:11,132 \hBeing in the top feels really good, 662 00:27:11,132 --> 00:27:13,132 and I’ve worked so hard \h\h\h\hfor this spot. 663 00:27:13,132 --> 00:27:16,462 \h\hMy only concern right now is if my broth is too spicy, 664 00:27:16,462 --> 00:27:18,264 it may put me in jeopardy \h\h\h\h\hwith the judges 665 00:27:18,264 --> 00:27:20,363 \h\h\h\h\hand hurt my chance of getting that immunity pin 666 00:27:20,363 --> 00:27:21,495 for the second time. 667 00:27:21,495 --> 00:27:24,099 \h\h\h\h\h\hMichael, tell us what you got \h\hin that to-go bag 668 00:27:24,099 --> 00:27:25,396 and describe your dish please. 669 00:27:25,396 --> 00:27:28,000 \h\h\hI got a classic Japanese-style ramen. 670 00:27:28,000 --> 00:27:30,099 So I did a Korean-style ramyun 671 00:27:30,099 --> 00:27:32,594 with grilled Korean \hbarbecue shrimp. 672 00:27:32,594 --> 00:27:34,330 Everything looks \hsuper elevated. 673 00:27:34,330 --> 00:27:36,165 - Mm. - The presentation is clever. 674 00:27:36,165 --> 00:27:41,000 \hYou’re using the crispy \h\h\hlittle rice noodles as a textural component. 675 00:27:41,000 --> 00:27:43,363 Looking forward to trying it. 676 00:27:51,528 --> 00:27:54,264 \h\h\h\h\h\hOf course, I like my ramen spicy. 677 00:27:54,264 --> 00:27:55,726 - ( coughs ) - ( laughs ) 678 00:27:55,726 --> 00:27:58,066 \h\h\h\h\h\h\hMichael, the dish is delicious. 679 00:27:58,066 --> 00:28:02,363 \h\h\h\h\h\hLove the take on that Korean influence, especially with the heat. 680 00:28:02,363 --> 00:28:04,726 \h\h\h\h\h\hThat broth is award-winning stuff. 681 00:28:04,726 --> 00:28:06,693 Wow. Thank you, Chef. 682 00:28:06,693 --> 00:28:08,165 \h\h\h\hYeah, I like the intensity of it. 683 00:28:08,165 --> 00:28:10,297 I don’t know if you could eat \h\h\h\h\ha whole bowl of it, 684 00:28:10,297 --> 00:28:12,759 but all the components in the dish make sense. 685 00:28:12,759 --> 00:28:14,693 - It’s very strong. - It’s hard to believe 686 00:28:14,693 --> 00:28:17,132 \h\h\h\h\hyou got that flavor extracted within 45 minutes. 687 00:28:17,132 --> 00:28:21,000 - Well done. - Thank you. 688 00:28:23,330 --> 00:28:26,660 \h\h\h\h\hThe next dish in the winner’s circle tonight 689 00:28:26,660 --> 00:28:30,495 featured a bold usage of spice. 690 00:28:30,495 --> 00:28:31,264 Hmm. 691 00:28:31,264 --> 00:28:34,099 Please come forward... 692 00:28:34,099 --> 00:28:36,495 - Dara. - ( murmuring ) 693 00:28:36,495 --> 00:28:37,726 Good job, Dara. 694 00:28:37,726 --> 00:28:41,693 Dara: Last challenge, I was in the bottom, 695 00:28:41,693 --> 00:28:43,132 so it’s a huge deal for me, 696 00:28:43,132 --> 00:28:46,396 and hopefully I elevated \h\h\h\hthis dish enough. 697 00:28:46,396 --> 00:28:50,099 Okay, Dara, what did you get \h\h\h\hin your take-out bag? 698 00:28:50,099 --> 00:28:52,132 So, I had butter chicken, 699 00:28:52,132 --> 00:28:54,561 \h\h\h\h\hand I made Indian butter chicken 700 00:28:54,561 --> 00:28:59,396 with spiced Basmati rice, \hgarlic butter chapati, 701 00:28:59,396 --> 00:29:01,165 and cucumber mint raita. 702 00:29:01,165 --> 00:29:06,429 \h\h\hSo you basically took almost the same exact dish \hand just upped the level. 703 00:29:06,429 --> 00:29:09,561 \hI did. I wanted to honor the tradition of this dish. 704 00:29:09,561 --> 00:29:11,726 I wanted to elevate some \h\h\h\h\hof the flavors, 705 00:29:11,726 --> 00:29:14,396 - but keep it \h\hin its traditional form. \h- The dish looks inviting. 706 00:29:14,396 --> 00:29:18,759 \hButter chicken, it’s that beautiful tomato gravy that’s the hero. 707 00:29:18,759 --> 00:29:24,396 \h\h\hI just hope it delivers in that flavor that you expect. 708 00:29:34,462 --> 00:29:36,396 \h\h\h\h\h\h\h\hYoung lady, it’s absolutely delicious. 709 00:29:36,396 --> 00:29:38,594 There’s something quite magical about that sauce. 710 00:29:38,594 --> 00:29:42,726 But what I do love more than \hanything is the spicy rice, \h\h\h\h\h\hwhich is lovely. 711 00:29:42,726 --> 00:29:45,033 \h\h\hSo that lifts the heat even more. 712 00:29:45,033 --> 00:29:46,429 \h\h\h\hI’m not used to those small bits. 713 00:29:46,429 --> 00:29:48,660 \h\h\h\hYou lose the texture of that beautiful brown meat 714 00:29:48,660 --> 00:29:52,231 when you cut them up so small, \h\h\h\h\h\hbut it’s delicious. 715 00:29:52,231 --> 00:29:53,330 Thank you, Chef. 716 00:29:53,330 --> 00:29:55,264 The boldness in your approach, \h\h\h\h\h\h\hI just love that. 717 00:29:55,264 --> 00:29:57,726 The spices in the rice \h\h\h\hecho the spices 718 00:29:57,726 --> 00:30:00,330 inside the actual gravy. \h\h\hI appreciate that. 719 00:30:00,330 --> 00:30:04,495 I go to Indian food once a week and this could be served 720 00:30:04,495 --> 00:30:08,330 at any one of my favorite \h\h\hIndian restaurants. 721 00:30:08,330 --> 00:30:09,561 Well done. 722 00:30:09,561 --> 00:30:12,627 - Aarón: Thank you. - Thank you, Joe. 723 00:30:12,627 --> 00:30:15,033 We keep being up here together. 724 00:30:15,033 --> 00:30:17,462 You’re such a rock star. 725 00:30:17,462 --> 00:30:21,033 \h\h\h\h\h\h\hThe next dish that we’re dying to taste, 726 00:30:21,033 --> 00:30:26,396 \h\h\h\hwe considered it to be the biggest risk of the night. 727 00:30:26,396 --> 00:30:28,000 But because of the way \h\h\hit was prepared, 728 00:30:28,000 --> 00:30:31,033 \h\hwe need to take a much closer look 729 00:30:31,033 --> 00:30:35,099 \h\h\h\hto decide whether it’s actually in the top \h\h\h\h\hor the bottom. 730 00:30:35,099 --> 00:30:38,429 \hBecause if it’s cooked perfectly, 731 00:30:38,429 --> 00:30:42,363 \h\hthen it will definitely be in the top dishes of the night. 732 00:30:42,363 --> 00:30:46,660 But if it’s undercooked, it will be at the bottom. 733 00:30:46,660 --> 00:30:49,000 - ( bleep ) - Ooh. 734 00:30:49,000 --> 00:30:54,099 Please step forward... 735 00:30:54,099 --> 00:30:57,330 - Derrick. - No pressure. 736 00:30:57,330 --> 00:31:00,297 \h\h\h\h\hHe better hope that damn lobster cooked. 737 00:31:00,297 --> 00:31:02,165 \h\h\h\h\hDerrick: I took a huge risk \h\hwith this dish. 738 00:31:02,165 --> 00:31:05,462 Now we’re gonna find out \h\hif this risk paid off 739 00:31:05,462 --> 00:31:08,099 or if I’m just gonna \h\hembarrass myself. 740 00:31:08,099 --> 00:31:11,165 It’s a really scary place \h\h\h\hto be right now. 741 00:31:11,165 --> 00:31:12,660 Describe your dish, please. 742 00:31:12,660 --> 00:31:15,099 I got chicken tinga empanadas. 743 00:31:15,099 --> 00:31:19,033 \h\h\h\hI took those flavors and made a lobster en croûte 744 00:31:19,033 --> 00:31:22,099 with a aji amarillo hollandaise sauce. 745 00:31:22,099 --> 00:31:23,627 Gordon: I’m gonna be honest \h\h\hwith you, young man. 746 00:31:23,627 --> 00:31:26,264 \hI’ve always loved your determination, 747 00:31:26,264 --> 00:31:27,660 but only the most skilled chefs in the world 748 00:31:27,660 --> 00:31:30,693 \hwould attempt a lobster en croûte in 45 minutes. 749 00:31:30,693 --> 00:31:32,528 If this is overcooked \h\h\hor undercooked, 750 00:31:32,528 --> 00:31:35,462 you’re going directly \h\hinto the bottom. 751 00:31:46,297 --> 00:31:47,660 The suspense. 752 00:31:59,594 --> 00:32:03,693 \h\h\h\hDerrick, if this is overcooked or undercooked, 753 00:32:03,693 --> 00:32:06,330 you’re going directly \h\hinto the bottom. 754 00:32:11,000 --> 00:32:13,132 It’d better be cooked right. 755 00:32:13,132 --> 00:32:15,000 It’s gonna be cooked right? 756 00:32:19,759 --> 00:32:23,000 \h\h\h\h\h\hGordon: Oh, my goodness me. 757 00:32:23,000 --> 00:32:26,297 The lobster is cooked \h\h\h\hbeautifully. 758 00:32:26,297 --> 00:32:29,759 \h\h\h\h\h\h\h\hBowen, Shanika, can you see that from up there? 759 00:32:29,759 --> 00:32:31,429 - Yes. - Yes, Chef. \h\hIt’s glistening. 760 00:32:31,429 --> 00:32:34,660 - Gordon: \h\hGlistening? Wow. - Mm-hmm. 761 00:32:39,759 --> 00:32:41,495 Young man, it’s definitely \h\h\h\h\hin the top three, 762 00:32:41,495 --> 00:32:43,264 \hlet’s get that absolutely clear. 763 00:32:43,264 --> 00:32:44,693 ( no audible dialogue ) 764 00:32:44,693 --> 00:32:45,693 Take a deep breath. 765 00:32:45,693 --> 00:32:49,198 \h\h\h\h\h\h\h\h\h\h\h\hGordon: The hollandaise is impeccable. \h\h\hIt’s a really good dish. 766 00:32:49,198 --> 00:32:51,726 I think what I’m surprised at \h\h\h\h\hmore than anything 767 00:32:51,726 --> 00:32:55,528 is what you’ve got done \h\h\h\hin 45 minutes. 768 00:32:55,528 --> 00:32:59,627 \h- That’s the exciting bit \h\h\hfor me tonight. - Thank you. 769 00:32:59,627 --> 00:33:02,396 \h\h\h\h\h\h\hAll I gotta say is aji amarillo hollandaise. 770 00:33:02,396 --> 00:33:06,561 \h\h\hThat’s so clever and smart. I might even take that from you. 771 00:33:06,561 --> 00:33:08,033 It’s a dish that swings \h\h\h\hfor the fences. 772 00:33:08,033 --> 00:33:09,363 \h\hWhen you make a dish like this, 773 00:33:09,363 --> 00:33:12,495 \h\h\h\h\hyou’re really \hputting it out there what your ambition is, 774 00:33:12,495 --> 00:33:13,759 which is to win. 775 00:33:13,759 --> 00:33:16,330 \h\h\hWhat is it with you that every time you cook 776 00:33:16,330 --> 00:33:18,495 \h\h\h\hyou cook like you’re in the finale? 777 00:33:18,495 --> 00:33:20,363 You’re just so hungry to win. 778 00:33:20,363 --> 00:33:22,594 \h\h\h\h\h\hThat’s just the competitive nature. 779 00:33:22,594 --> 00:33:25,693 \h\h\h\hI want to be in the finale every time. 780 00:33:25,693 --> 00:33:28,561 I don’t know any other way. 781 00:33:28,561 --> 00:33:31,528 \h- I admire that. - Thank you, Chef. 782 00:33:31,528 --> 00:33:33,000 ( sighs ) 783 00:33:33,000 --> 00:33:35,165 - Well done. - Thank you, Chef. 784 00:33:35,165 --> 00:33:37,726 - Thank you. - Thank you. 785 00:33:40,000 --> 00:33:42,066 Let’s go, dude. 786 00:33:42,066 --> 00:33:43,462 Michael, Dara, Derrick, 787 00:33:43,462 --> 00:33:46,330 right now we need a moment, please. 788 00:33:47,528 --> 00:33:50,165 \h- So, uh, Michael’s broth, \h\h\hexceptional, yeah? - Yep. 789 00:33:50,165 --> 00:33:54,363 Dara’s is not quite as flashy as Michael’s, but very good. 790 00:33:54,363 --> 00:33:57,462 \hLike, I felt I was eating in an authentic Indian restaurant. 791 00:33:57,462 --> 00:33:59,495 And then Derrick’s lobster en croûte? 792 00:33:59,495 --> 00:34:03,495 - Yeah. Very good. - Good luck, guys. 793 00:34:04,660 --> 00:34:08,594 So, the good news is that all three of you are safe \h\h\h\hfrom elimination. 794 00:34:08,594 --> 00:34:10,297 But as far as the best dish \h\h\h\h\h\h\hof the night, 795 00:34:10,297 --> 00:34:15,561 it gives us great pleasure \h\h\h\hto hand this to... 796 00:34:18,198 --> 00:34:20,066 Derrick. 797 00:34:23,429 --> 00:34:24,660 Exceptional. 798 00:34:24,660 --> 00:34:26,198 \h\h\h\h\h\h\hDerrick: This is the first time 799 00:34:26,198 --> 00:34:27,528 I’ve gotten the immunity pin 800 00:34:27,528 --> 00:34:29,660 - this whole season. - Well done. 801 00:34:29,660 --> 00:34:30,693 - Thank you. - Joe: Good job. 802 00:34:30,693 --> 00:34:32,297 Now is the time to really show 803 00:34:32,297 --> 00:34:34,297 \h\h\hwhat you can do, what you’re capable of. 804 00:34:34,297 --> 00:34:37,660 Please make your way \hup to the balcony. 805 00:34:37,660 --> 00:34:39,231 I’ve got a fire lit right now, 806 00:34:39,231 --> 00:34:41,000 and putting it all on the line 807 00:34:41,000 --> 00:34:42,627 - and winning immunity \hwith it... - Well, well deserved. 808 00:34:42,627 --> 00:34:46,462 ...that shows everyone \h\h\hI’m back to win. 809 00:34:48,429 --> 00:34:50,726 \h\h\hRight, now for the not so good news. 810 00:34:50,726 --> 00:34:53,264 Someone is going home tonight, 811 00:34:53,264 --> 00:34:55,429 \h\h\h\h\hand since Derrick ended up in the top three, 812 00:34:55,429 --> 00:35:00,132 we’re only going to look at the bottom two dishes \h\h\h\h\hof the evening. 813 00:35:00,132 --> 00:35:02,594 - Wow. - So, the first dish 814 00:35:02,594 --> 00:35:05,594 \h\h\hwe want to take a much deeper look at 815 00:35:05,594 --> 00:35:07,231 just did not make sense. 816 00:35:07,231 --> 00:35:11,099 Please step forward... 817 00:35:11,099 --> 00:35:12,462 Fred. 818 00:35:14,363 --> 00:35:15,759 ( Fred groans ) 819 00:35:15,759 --> 00:35:18,330 Being in the bottom two weeks in a row, 820 00:35:18,330 --> 00:35:19,594 it’s frustrating. 821 00:35:19,594 --> 00:35:20,528 The more I look at my dish, 822 00:35:20,528 --> 00:35:23,330 the more I’m realizing that stuffing meatballs 823 00:35:23,330 --> 00:35:25,462 into dumpling wrappers might \hnot have been a good idea, 824 00:35:25,462 --> 00:35:30,132 but I’m hoping that me making \h\hthe wrappers from scratch \h\h\h\his enough to save me. 825 00:35:30,132 --> 00:35:33,660 \h\h\hSo, young man, describe what you got \h\hin your to-go bag 826 00:35:33,660 --> 00:35:34,627 and what is your dish? 827 00:35:34,627 --> 00:35:36,693 I got the spaghetti \h\hand meatballs, 828 00:35:36,693 --> 00:35:39,297 so I did an Italian meatball potsticker 829 00:35:39,297 --> 00:35:44,165 with a charred tomato relish \hand parmesan crisp on top. 830 00:35:44,165 --> 00:35:45,594 What are you calling this sauce? 831 00:35:45,594 --> 00:35:47,429 Fred: It was intended \h\hto be a harissa, 832 00:35:47,429 --> 00:35:48,660 \h\hbut it came out more like a relish. 833 00:35:48,660 --> 00:35:50,660 \hJoe: Well, obviously it broke on the plate. 834 00:35:50,660 --> 00:35:52,330 \h\h\h\h\hI’m just having a hard time understanding 835 00:35:52,330 --> 00:35:53,462 what I’m gonna taste here. 836 00:35:53,462 --> 00:35:56,033 \h\hI mean, spaghetti and meatballs to here 837 00:35:56,033 --> 00:35:57,693 is a long way to travel. 838 00:36:02,495 --> 00:36:04,297 \h\h\hFred, could you just step forward a little bit. 839 00:36:04,297 --> 00:36:08,495 \hIt looks dry, young man, and that’s before I eat it. 840 00:36:13,528 --> 00:36:17,495 \h\h\hYou took what could be good spaghetti and meatballs take-out 841 00:36:17,495 --> 00:36:22,528 and made some sort of version \h\h\h\hof bad Chinese food. 842 00:36:22,528 --> 00:36:23,726 \h\h\hThis is wrong on so many levels, 843 00:36:23,726 --> 00:36:26,495 I’m having a hard time \h\h\h\hprocessing it. 844 00:36:26,495 --> 00:36:29,462 \h\h\h\hYou were going down a great direction \h\h\hwith the harissa, 845 00:36:29,462 --> 00:36:31,099 and it’s actually well-seasoned. 846 00:36:31,099 --> 00:36:34,660 \h\h\h\h\h\h\hBut that filling, there’s, like, zero seasoning. 847 00:36:34,660 --> 00:36:37,759 Almost like we took the salt \h\h\h\h\h\h\haway from you. 848 00:36:37,759 --> 00:36:39,000 That’s bad. 849 00:36:39,000 --> 00:36:42,198 I don’t see this as an elevated spaghetti and meatball. 850 00:36:42,198 --> 00:36:46,165 It just doesn’t make sense. \h\hIt doesn’t taste good. 851 00:36:46,165 --> 00:36:49,561 - Thank you, Fred. - Thank you. 852 00:36:53,495 --> 00:36:54,726 \h\h\h\h\hSo the final dish that we must taste tonight 853 00:36:54,726 --> 00:36:58,132 was certainly a creative \h\h\h\h\hinterpretation 854 00:36:58,132 --> 00:37:00,000 of a take-out dish, 855 00:37:00,000 --> 00:37:02,000 \h\h\h\hbut it lacked the proper substance 856 00:37:02,000 --> 00:37:05,264 \h\h\h\h\h\hthat we were desperately looking for. 857 00:37:07,759 --> 00:37:10,429 Please come forward... 858 00:37:22,495 --> 00:37:25,363 \h\h\h\hSo, the final dish that we must taste tonight, 859 00:37:25,363 --> 00:37:27,363 please come forward... 860 00:37:28,396 --> 00:37:31,033 - Willie. - Mm. 861 00:37:31,033 --> 00:37:33,627 - What? - No. 862 00:37:33,627 --> 00:37:34,396 Wow. 863 00:37:34,396 --> 00:37:38,165 \h\h\h\h\h\h\h\h\hI’m shocked that I am in the bottom two. 864 00:37:38,165 --> 00:37:43,165 \h\hIt’s like a 50-50 chance that I’m gonna be the one going home. 865 00:37:43,165 --> 00:37:46,000 \h\h\hI just hope that something is in my dish 866 00:37:46,000 --> 00:37:48,198 that’s gonna keep me around. 867 00:37:48,198 --> 00:37:50,231 Willie, can you please \h\hdescribe your dish? 868 00:37:50,231 --> 00:37:54,297 So, I got orange chicken \h\h\hand the fried rice. 869 00:37:54,297 --> 00:37:56,759 And so I did a chicken \h\h\hand rice meatball 870 00:37:56,759 --> 00:38:00,264 with an apricot and plum sauce 871 00:38:00,264 --> 00:38:01,660 with charred vegetables. 872 00:38:01,660 --> 00:38:04,726 I’m completely perplexed \h\h\h\h\h\hby this dish. 873 00:38:04,726 --> 00:38:06,693 I hope that those meatballs \h\h\h\h\h\h\h\hhave flavor 874 00:38:06,693 --> 00:38:09,330 \h\h\h\h\hand I hope that they’re not dry. 875 00:38:19,132 --> 00:38:21,759 All right, Willie, I’m gonna \h\hgive it to you straight. 876 00:38:21,759 --> 00:38:23,165 You know what this tastes like? 877 00:38:23,165 --> 00:38:25,264 You know when you have leftover Chinese food, 878 00:38:25,264 --> 00:38:27,627 two or three days passes, \h\h\hand you take it out 879 00:38:27,627 --> 00:38:29,132 and it’s all dry and oxidized? 880 00:38:29,132 --> 00:38:32,165 It’s like you took that, you put it in a blender, 881 00:38:32,165 --> 00:38:34,429 bound it with egg, \h\h\hand fried it. 882 00:38:34,429 --> 00:38:36,429 And then you took a jar \h\h\h\h\hof marmalade 883 00:38:36,429 --> 00:38:37,660 and put a spoon underneath it. 884 00:38:37,660 --> 00:38:41,627 Instead of elevating it, \h\h\h\h\h\hyou sunk it. 885 00:38:41,627 --> 00:38:43,660 \hAarón: The one thing that is saving you here 886 00:38:43,660 --> 00:38:45,429 is that the meatballs \hare well-seasoned. 887 00:38:45,429 --> 00:38:47,726 Seasoning is on point. \hIt does taste savory. 888 00:38:47,726 --> 00:38:53,165 \h\h\h\h\hBut I’m trying to identify where we sit with this elevated idea. 889 00:38:53,165 --> 00:38:57,594 \h\h\hWhat’s the benchmark? Yeah, it’s-- it’s bizarre. 890 00:38:57,594 --> 00:39:00,594 - Thank you. - Thank you, Willie. 891 00:39:04,561 --> 00:39:08,099 \h\h\h\h\h\hBoth of you, please give us a moment, \h\h\h\h\h\h\hthank you. 892 00:39:09,066 --> 00:39:11,066 \hUh, Fred’s first. What was that dish, \h\h\h\hby the way? 893 00:39:11,066 --> 00:39:14,627 - I-- - A meatball potsticker? \hIt just doesn’t work. 894 00:39:14,627 --> 00:39:17,330 - Going in the opposite direction than what we asked. - Yeah. 895 00:39:17,330 --> 00:39:20,495 \h\hWillie’s dish tasted like Chinese leftover food to me. 896 00:39:20,495 --> 00:39:21,429 - Yeah. - Hey. 897 00:39:21,429 --> 00:39:24,198 - Yeah. - I think we’re in \hagreeance on that one. 898 00:39:24,198 --> 00:39:25,528 - Yep. - Absolutely. 899 00:39:25,528 --> 00:39:27,627 - Let’s do it. - Yeah? 900 00:39:33,000 --> 00:39:34,231 Fred and Willie, 901 00:39:34,231 --> 00:39:38,495 the individual that’s cooked \h\h\hfor the very last time 902 00:39:38,495 --> 00:39:43,759 in the "MasterChef: Back to Win" kitchen is... 903 00:39:46,561 --> 00:39:48,396 Fred. 904 00:39:48,396 --> 00:39:49,264 Love you, Willie. 905 00:39:49,264 --> 00:39:51,495 Willie, say good-bye to Fred, 906 00:39:51,495 --> 00:39:53,726 head back to your station, \h\h\h\h\h\h\h\h\h\hplease. 907 00:39:56,066 --> 00:39:59,132 Fred, we’ve absolutely loved 908 00:39:59,132 --> 00:40:02,099 \h\h\h\h\hyour baking in this competition. 909 00:40:02,099 --> 00:40:06,000 \hTonight, the savory edge just got the better of you. 910 00:40:06,000 --> 00:40:07,594 Throughout this competition, 911 00:40:07,594 --> 00:40:10,627 you showed grace, you showed \h\h\ha lot of sportsmanship. 912 00:40:10,627 --> 00:40:13,231 I have an enormous amount \h\h\hof respect for you. 913 00:40:13,231 --> 00:40:17,462 The evolution you’ve had in your style of cooking \h\h\h\his really unique, 914 00:40:17,462 --> 00:40:19,099 and it’s a special gift \h\h\h\h\h\h\hyou have, 915 00:40:19,099 --> 00:40:20,627 \h\h\hand go out to the world and give it to other people. 916 00:40:20,627 --> 00:40:22,759 - They deserve to see it. - Thank you, Joe. 917 00:40:22,759 --> 00:40:25,231 Come and say good-bye, \h\hyoung man, please. 918 00:40:25,231 --> 00:40:27,198 Well done. 919 00:40:27,198 --> 00:40:29,462 Thank you again for just \htaking a chance on me. 920 00:40:29,462 --> 00:40:30,594 ( muted chatter ) 921 00:40:30,594 --> 00:40:31,726 \h\h\h\h\h\h\hFred: You know, it sucks 922 00:40:31,726 --> 00:40:33,330 to not make top 10, 923 00:40:33,330 --> 00:40:35,132 \h\h\h\h\h\hbut I’m proud of everything I’ve done. 924 00:40:35,132 --> 00:40:36,726 Fred, please place your apron 925 00:40:36,726 --> 00:40:39,165 \h\hon your bench and say good-bye. 926 00:40:39,165 --> 00:40:41,231 Despite getting sent home, 927 00:40:41,231 --> 00:40:44,033 \h\h\h\h\h\h\h\hI feel happy to have just even done this. 928 00:40:44,033 --> 00:40:47,495 - Oh, my-- - ( laughing ) 929 00:40:48,429 --> 00:40:49,627 I love you, Fred. 930 00:40:49,627 --> 00:40:51,462 Being invited back \h\hfrom season 10, 931 00:40:51,462 --> 00:40:54,594 \h\hit warms my heart and it makes me feel \hloved and accepted. 932 00:40:54,594 --> 00:40:56,198 - Love you, Willie. - Love you, too. 933 00:40:56,198 --> 00:40:59,759 While I’m sad that I didn’t do \h\has well as I did last time, 934 00:40:59,759 --> 00:41:00,759 I had a winning dessert, 935 00:41:00,759 --> 00:41:02,594 I was able to stay true \h\h\h\h\h\hto myself, 936 00:41:02,594 --> 00:41:05,033 and the fact that the judges \h\h\h\h\hacknowledged that, 937 00:41:05,033 --> 00:41:06,066 it means the world. 938 00:41:06,066 --> 00:41:08,396 Congratulations, top 10! 939 00:41:11,297 --> 00:41:14,330 \h- Gordon: Next time... - Welcome to the top 10. 940 00:41:14,330 --> 00:41:17,000 ...the "Back to Win" cooks \h\hare making a pit stop. 941 00:41:17,000 --> 00:41:19,495 You have to elevate gas station snacks 942 00:41:19,495 --> 00:41:21,231 - into gourmet dishes. - Whoa. 943 00:41:21,231 --> 00:41:23,759 \hThat’s the secret of any great chef-- \helevation, right? 944 00:41:23,759 --> 00:41:25,330 - It’s about to go down. - Get it! 945 00:41:25,330 --> 00:41:28,000 I melted gummy bears down. I poured the beer in there. 946 00:41:28,000 --> 00:41:29,198 - What? - That sounds disgusting. 947 00:41:29,198 --> 00:41:30,396 I want that immunity pin back. 948 00:41:30,396 --> 00:41:32,660 It’s the biggest risk taken so far in this competition. 949 00:41:32,660 --> 00:41:35,165 And while some create \h\h\hsnack magic... 950 00:41:35,165 --> 00:41:37,594 It’s ( bleep ) delicious. \hI couldn’t be happier. 951 00:41:37,594 --> 00:41:38,396 An absolute showstopper. 952 00:41:38,396 --> 00:41:40,726 - ...others will be left behi - ( bleep ) 953 00:41:40,726 --> 00:41:42,363 It tastes like chocolate \h\h\h\h\hscrambled eggs. 954 00:41:42,363 --> 00:41:46,330 - It’s gross. - You took a big risk today \h\hand you failed.