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Gordon: Previously on
"MasterChef: Back to Win"...
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00:00:03,240 --> 00:00:04,943
Welcome to the top ten.
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00:00:04,943 --> 00:00:07,682
You have to elevate
gas station snacks
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00:00:07,682 --> 00:00:09,720
- into gourmet dishes.
- Wow.
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00:00:09,753 --> 00:00:12,224
That's the secret
of any great chef--
elevation, right?
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- It's about to go down.
- Let's get it!
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I melted the gummy bears down.
I poured the beer in there.
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00:00:16,366 --> 00:00:17,368
- What?
- That sounds disgusting.
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00:00:17,401 --> 00:00:19,238
I want that immunity pin back.
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And while some created
snack magic...
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It's ( bleep ) delicious.
It's one of the best dishes
that you've cooked.
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Immunity goes to Christian
and Shanika.
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- ...one cook was left behind.
- ( bleep )
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- It's difficult to eat.
- The fondant is gross.
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Unfortunately it does not
taste good, young lady.
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Say good-bye.
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- Tonight...
- Top nine.
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...another winner's mystery box
reveals a familiar face.
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- Gerron!
- And he's spicing things up.
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Oh, my God.
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- Emily, your favorite.
- This is my worst nightmare.
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But if they can't stand
the heat...
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- When we have too much spice,
we don't want that.
- Yeah.
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I'm not gonna make that mistake.
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Bowen, don't use
that ( bleep ) caviar.
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( bleep ), where did
the last minute go?
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...they'll have to say good-bye
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to the MasterChef kitchen.
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( bleep )
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It's a little bit bizarre.
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It's hard like a hockey puck.
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Gordon:
You've missed the mark.
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You're a much better cook
than that dish was.
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I hate this part.
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- All right.
- Top nine.
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- It's a big one.
- Yup.
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But an even bigger surprise
inside that box.
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Hello? Things are gonna
get hot tonight.
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Things are gonna get very hot.
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- Whoo!
- Welcome back, guys.
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- Mystery box.
- Oh, that's a big mystery box.
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- Oh.
- This mystery box is so huge.
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I'm pretty sure
there's a person inside.
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- Oh, here it is.
- Here we go again.
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Who's under the mystery box
this time?
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- Yeah, it's a big box again.
- I know, right?
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We are on top nine right now.
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I've been on
the top three three times,
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and I am just so close
to holding that trophy,
I can even taste it.
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Right, welcome back
to the top nine.
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Whoo!
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Shanika and Christian,
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enjoy that immunity
whilst it lasts
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00:02:07,321 --> 00:02:12,364
because that last challenge
was the final time
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we're giving out
the immunity pin this season.
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Michael: Come on!
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- I knew it.
I knew it had to end.
- Come on.
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- You're lucky.
- Yeah!
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I'm the only one
out of the top nine
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who has not gotten
the immunity pin.
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But, hey, I'm not here
to win that immunity pin.
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- I'm back to win.
- So after tonight,
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all of you must cook
in every single challenge.
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Wow.
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But whoever cooks
the best dish tonight
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does still get a huge advantage
in the next challenge.
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Ooh!
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And trust me,
you want that one.
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But, of course,
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if you're the worst cook
of the night,
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you will be eliminated.
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Now we've got another
exciting winner's mystery box
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for all of you tonight.
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Are you ready
to see who's under here
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and what they've brought
for you?
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All: Yes, Chef.
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You're gonna love this one.
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Let's see who's inside.
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- Uh...
- Oh.
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- Wait, wait.
- Ooh, there's smoke.
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( gasping )
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- Oh, my God.
- Who is it?
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Wow.
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Who is that?
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- What?
- ( cheering )
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Oh! Gerron!
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Hey there!
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Good to see you, man.
Welcome back.
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- Hey, Chef.
- What an entrance. Man!
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- That was epic.
- Good to see you, buddy.
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- Gerron: Hi, Joe.
- Shanika: Oh, my God.
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It's Gerron.
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Gerron is the winner
of my season, season nine.
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Gerron!
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Congratulations, Gerron!
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He's known for big,
bold flavors.
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Big plates,
you know what I mean?
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And heavy on the spice.
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- Gerron, welcome back,
young man.
- Thank you.
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What an absolute pleasure.
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And one of our
most recent winners.
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How much has your life
changed since then?
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Oh, my gosh, Gordon,
it's changed tremendously.
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00:04:02,151 --> 00:04:04,589
I'm working on
a family-inspired cookbook,
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00:04:04,589 --> 00:04:06,392
traveling the world
doing cooking classes.
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I've opened up a restaurant.
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And I'm working on my own brand
of Nashville hot sauce.
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I mean, life-changing,
completely.
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Amazing.
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How does it feel to see
some of the competitors
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- you recognize?
- Oh, it feels amazing.
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I mean, Bowen, Emily, Shanika.
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I mean, strong, strong cooks
in the kitchen.
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I'm excited to see, you know,
how they've developed
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as chefs
over this period of time.
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Bowen, would you like Gerron
to come and work
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with Shanika in your restaurant?
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Of course.
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But I cannot pay you a lot.
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Right, everyone,
please head to your stations
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so we can see what's under your
Gerron-inspired mystery boxes.
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Right, on the count of three,
lift those boxes.
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- One, two, three.
- Lift.
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- Whoa!
- Wow.
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- Wow.
- Oh, my gosh.
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- Oh, what the hell?
- Oh!
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There's all this weight
of just chilies
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from all around the world.
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Jalapenos, serranos, poblanos,
Thai chili peppers.
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I mean, the list goes on.
I love spicy food.
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I'm always cooking
with chilies and peppers,
so I'm excited.
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- Let's go.
- Whoo!
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- Emily, your favorite.
- Yeah, my favorite.
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I hate spicy food,
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so this is
my nightmare challenge.
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This is not even, like,
"not my favorite."
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Like, "Oh, you know,
I don't love it,
but I'll do it."
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No. I cannot with spicy food.
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I put every kind of pepper
under the sun
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inside those mystery boxes.
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So don't be afraid to get nice
with that spice.
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Tonight you'll have to prove
that you can keep up
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with his spicy palate
and cook dishes with heat.
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You will have only 45 minutes
to cook a hot and spicy dish
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using the peppers
under Gerron's mystery box.
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- Right, you guys ready?
- All: Yes, Chef.
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Your time starts...
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- Now.
- Let's go.
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- Oh, boy.
- Come on, Willie.
Come on, Willie.
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Wow, Willie,
you're Usain Bolt there.
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Roasted red peppers.
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Lemon.
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Where's the plantain?
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We have Japanese eggplant.
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Being Lebanese,
I'm no stranger to spices
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and flavor and peppers.
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So I wanna take those flavors
that I learned
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from my childhood,
from my grandparents,
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and really bring it
to my plate today.
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Oh, it's super important for me
to impress Gerron.
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I watched his season
and I loved how he stayed
true to his roots,
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and that's what I'm gonna do.
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Aarón: There you go, Amanda.
Good job, young lady.
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- Thank you.
- Need my peas.
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Come on, baby.
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Willie, you getting set up
for success tonight.
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- Get it done.
- Heard.
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Okay. Perfect.
169
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So I'm gonna be doing
an Indian samosa today
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using a ton of fresh chilies,
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and I'm gonna be making
two different chutneys as well.
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I absolutely love
Indian cuisine,
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and my father was a huge fan
of everything spicy.
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This dish is inspired
by my childhood
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and my dad's love for spice.
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You know,
he passed away from cancer
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when I was six years old,
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so this is a dish that
I'm cooking with my heart today.
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Everybody's off
to a strong start.
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I'm a sweet and spicy boy,
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so I want to be able to be
putting myself on the plate.
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I'm making a seafood
stuffed pepper,
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and it's served
with spicy chili sweet sauce
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and also fried plantain cake.
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In China,
we always eat spicy food.
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I like burning my mouth.
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That's the spice level
I really like.
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So the peppers for me are not
an unfamiliar ingredient.
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Where's my cayenne pepper?
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00:08:02,899 --> 00:08:04,034
Okay, breadcrumbs.
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Oh, so he's using those peppers.
Got it.
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00:08:07,074 --> 00:08:10,715
You know, I like spicy food,
but everyone's going savory.
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Let's stand out.
Let's go sweet.
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Doing dessert in 45 minutes,
there is no room for error.
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But the last time
I took a risk,
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I won the immunity pin.
197
00:08:20,868 --> 00:08:24,241
So today I'm elevating a churro
198
00:08:24,274 --> 00:08:25,811
and gonna make it
nice and spicy
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with a spicy chocolate
dipping sauce.
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00:08:28,282 --> 00:08:30,788
Everyone can throw a chili
into something, make it hot,
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00:08:30,821 --> 00:08:32,892
but it's about that balance.
202
00:08:32,925 --> 00:08:34,896
And I think that's what's
really gonna shine
in my chocolate sauce
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is the balance of heat,
the fat, the sweet.
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It's all gonna come together.
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00:08:39,071 --> 00:08:40,875
You didn't wanna go savory
tonight, Derrick?
206
00:08:40,908 --> 00:08:43,714
Christian's been slicking by
with that immunity,
207
00:08:43,747 --> 00:08:45,150
but he don't got
that crutch anymore.
208
00:08:45,183 --> 00:08:46,753
Ha!
209
00:08:46,753 --> 00:08:48,456
'Cause there's no more immunity
to win tonight.
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00:08:48,456 --> 00:08:50,861
How many immunity wins
you got, Derrick?
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00:08:50,895 --> 00:08:52,698
I got three
'cause I got your two,
212
00:08:52,732 --> 00:08:54,301
'cause I'm living
in your head rent free.
Good-bye.
213
00:08:54,334 --> 00:08:56,773
- Mm, he told your ass.
- Ah!
214
00:08:56,773 --> 00:08:59,445
Gordon: Seven minutes gone.
38 minutes remaining. Let's go.
215
00:08:59,478 --> 00:09:02,685
So, a heat-inspired
challenge tonight.
216
00:09:02,719 --> 00:09:04,723
Top nine, someone is gonna win
a game-changing advantage.
217
00:09:04,756 --> 00:09:06,893
Sadly, somebody
will be going home.
218
00:09:06,927 --> 00:09:08,664
Gerron, so good
to have you back here, but what
would you make tonight?
219
00:09:08,697 --> 00:09:11,168
What would you do in 45 minutes?
220
00:09:11,202 --> 00:09:12,672
Maybe a jambalaya, you know?
221
00:09:12,705 --> 00:09:15,276
I would go on those traditional
New Orleans flavors.
222
00:09:15,310 --> 00:09:17,047
I would do maybe
some bone marrow
223
00:09:17,080 --> 00:09:19,151
and maybe create
a hot sauce on the side
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00:09:19,184 --> 00:09:21,355
to kind of cut the richness
of that bone marrow
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00:09:21,388 --> 00:09:23,392
within my jambalaya.
226
00:09:23,426 --> 00:09:25,230
And that's important
to remember.
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00:09:25,263 --> 00:09:26,933
We want them to bring the heat,
228
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but not obliterate our palates.
229
00:09:28,102 --> 00:09:30,775
So that balance
is going to be key.
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00:09:30,808 --> 00:09:33,312
When we have too much spice,
the actual flavor of the food
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00:09:33,312 --> 00:09:36,018
can be drowned out
by that spice,
and we don't want that.
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00:09:36,018 --> 00:09:39,024
Gerron:
So I would do some sort
of cooling element,
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00:09:39,057 --> 00:09:43,499
like a yogurt sauce that will
downplay that heat a bit.
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00:09:43,534 --> 00:09:44,969
Exactly.
When you start the fire,
you gotta have the water hose.
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- Absolutely, absolutely.
- Absolutely.
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00:09:48,777 --> 00:09:52,685
If you can't stand the heat,
get out the kitchen.
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00:09:53,987 --> 00:09:55,089
Oh, my God.
238
00:09:55,123 --> 00:09:57,394
Well, you know,
she don't like spice.
239
00:09:57,427 --> 00:09:59,131
Like, she hates spice.
240
00:09:59,164 --> 00:10:01,102
So, I'm a super taster,
241
00:10:01,135 --> 00:10:03,239
and basically it means
you just have more taste buds.
242
00:10:03,272 --> 00:10:07,047
When I eat something spicy,
it overpowers everything else.
243
00:10:07,080 --> 00:10:09,953
So I'm not able to actually
taste the food that I'm eating
244
00:10:09,986 --> 00:10:12,190
if there's really almost
any amount of spice to it.
245
00:10:12,224 --> 00:10:15,931
So this is definitely
stretching me in terms
of conceptualizing a dish
246
00:10:15,965 --> 00:10:17,802
and then being able
to put that together.
247
00:10:17,835 --> 00:10:19,572
So I'm basing my dish
248
00:10:19,572 --> 00:10:22,945
on something
very familiar to me.
249
00:10:22,979 --> 00:10:24,816
There's nothing
I like about this challenge.
250
00:10:24,816 --> 00:10:26,385
I have to use chilies.
251
00:10:26,418 --> 00:10:27,588
I have to make a dish
in 45 minutes.
252
00:10:27,622 --> 00:10:29,057
( sighs )
253
00:10:29,091 --> 00:10:30,594
You gotta be
( bleep ) kidding me.
254
00:10:30,594 --> 00:10:33,767
This is about to be serious.
255
00:10:33,800 --> 00:10:35,738
Someone's going home.
256
00:10:45,156 --> 00:10:47,127
Ten minutes gone,
35 minutes remaining
257
00:10:47,160 --> 00:10:50,099
in this heat-inspired
challenge tonight.
258
00:10:50,133 --> 00:10:52,872
Man, that clock moves fast
in 45 minutes.
259
00:10:52,905 --> 00:10:54,241
- It sure does.
- Oh, sugar.
260
00:10:54,274 --> 00:10:57,047
- I don't miss that clock.
- I bet you don't.
261
00:10:58,182 --> 00:10:59,218
Dara: Come on.
262
00:11:00,453 --> 00:11:02,157
Willie:
Come on, come on, come on.
263
00:11:02,190 --> 00:11:03,192
Yeah.
264
00:11:03,192 --> 00:11:05,129
- Right, Emily.
- Chef.
265
00:11:05,196 --> 00:11:06,633
Tell us the dish.
What are you doing?
266
00:11:06,666 --> 00:11:08,402
We're making
a shrimp fra diavolo.
267
00:11:08,436 --> 00:11:10,206
- So it's gonna be
a nice spicy tomato sauce.
- Wow.
268
00:11:10,240 --> 00:11:13,847
You're gonna have chili-dusted
fried shrimp over the top.
269
00:11:13,847 --> 00:11:15,851
- What chilies are you using?
- Fresh Fresno chili.
270
00:11:15,885 --> 00:11:17,153
I'm charring that right now.
271
00:11:17,187 --> 00:11:18,389
We're using
some Espelette pepper.
272
00:11:18,422 --> 00:11:19,893
We're using red pepper flakes.
273
00:11:19,926 --> 00:11:20,995
We're gonna be using
a little bit
274
00:11:21,028 --> 00:11:22,330
of Calabrian chili oil as well,
275
00:11:22,364 --> 00:11:25,169
so keeping it in that
kind of European fashion.
276
00:11:25,203 --> 00:11:27,240
Okay, one thing that I see
that you're doing really well
277
00:11:27,274 --> 00:11:29,411
- is you're charring
that chili over the heat...
- Mm-hmm.
278
00:11:29,444 --> 00:11:32,919
...and I think
that starts to activate
multiple levels of flavor.
279
00:11:32,952 --> 00:11:34,923
- Exactly.
- So I love to see that.
280
00:11:34,956 --> 00:11:36,125
You're not a big fan
of the heat, are you?
281
00:11:36,158 --> 00:11:38,462
I don't love spicy food.
We're opposites.
282
00:11:38,496 --> 00:11:40,033
- You're a spicy person.
- Right.
283
00:11:40,066 --> 00:11:41,870
When you put down plates,
you put the M at the top,
284
00:11:41,903 --> 00:11:43,540
and you plate every plate
the exact same,
285
00:11:43,574 --> 00:11:44,876
because these all look
out of order now.
286
00:11:44,909 --> 00:11:47,314
Tonight's about spice.
287
00:11:47,314 --> 00:11:49,184
- You don't want to make
your dish overly hot, right?
- Right.
288
00:11:49,218 --> 00:11:51,623
You wanna find ways
to play into the flavors
289
00:11:51,656 --> 00:11:53,259
of the pepper or of the heat.
290
00:11:53,292 --> 00:11:55,296
- That's the goal.
- Smart move with the shrimp.
291
00:11:55,330 --> 00:11:58,971
It's sweet, so that will help
cut through that spice.
292
00:11:59,004 --> 00:12:00,473
- But, you know,
get that balance right.
- Balance, exactly.
293
00:12:00,507 --> 00:12:02,143
Remember,
somebody's going home.
294
00:12:02,177 --> 00:12:04,181
I'm hoping
it's not me tonight, Chef.
295
00:12:04,214 --> 00:12:05,450
There is 30 minutes to go.
Good luck.
296
00:12:05,483 --> 00:12:06,653
- Yes, Chef. Thank you.
- Good luck.
297
00:12:06,653 --> 00:12:09,124
Thanks, Gerron. Thank you.
298
00:12:09,157 --> 00:12:10,326
( coughs )
299
00:12:10,326 --> 00:12:13,199
- How your cornbread
looking, man?
- Good.
300
00:12:15,203 --> 00:12:16,071
So hot.
301
00:12:16,105 --> 00:12:18,309
Willie, so what are you making?
302
00:12:18,376 --> 00:12:19,946
So today,
I'm gonna be making something
303
00:12:19,979 --> 00:12:21,917
that you should be familiar
with, Chef,
304
00:12:21,917 --> 00:12:23,553
crawfish and shrimp étouffée.
305
00:12:23,587 --> 00:12:25,156
- Ooh-whee!
- Etouffée.
306
00:12:25,189 --> 00:12:28,062
- What exactly is an étouffée?
- It starts with a roux.
307
00:12:28,095 --> 00:12:29,966
- He's gonna get the roux
nice and dark.
- Joe: It's beautiful.
308
00:12:29,999 --> 00:12:31,703
Aarón: And then cook it down
with our trinity,
309
00:12:31,703 --> 00:12:33,874
which is bell peppers,
celery, and onions.
310
00:12:33,907 --> 00:12:36,111
He has his roux rocking
and rolling,
311
00:12:36,111 --> 00:12:38,684
and what about
this basket spoke to you
and said étouffée right away?
312
00:12:38,684 --> 00:12:41,121
The spice.
In New Orleans, they use spice,
313
00:12:41,155 --> 00:12:43,492
and they use it really nicely.
314
00:12:43,492 --> 00:12:47,200
Think about
infusing those chilies
at different stages,
315
00:12:47,200 --> 00:12:50,073
I used this one here
for my stock. I don't know
what that's called.
316
00:12:50,106 --> 00:12:52,979
- Yeah, this is called
the chili manzano.
- Okay.
317
00:12:53,012 --> 00:12:55,216
Which is a great chili
from Mexico,
318
00:12:55,249 --> 00:12:57,722
which is mild and doesn't have
a lot of flavor, but it has--
319
00:12:57,722 --> 00:12:59,091
Joe:
This is a jalapeno, right?
320
00:12:59,124 --> 00:13:01,095
- Aarón:
No, that's a shishito.
- Shishito.
321
00:13:01,128 --> 00:13:03,734
- This is a jalapeno.
- No, that's a chili serrano.
322
00:13:03,767 --> 00:13:05,671
- Well, where's a jalapeno?
- No, here it is.
323
00:13:05,704 --> 00:13:06,940
- That's a jalapeno.
- That's a jalapeno.
324
00:13:06,973 --> 00:13:08,476
- Yes.
- Sí.
325
00:13:08,510 --> 00:13:10,547
- It looks exactly
the same as this one.
- No, they're-- no.
326
00:13:10,547 --> 00:13:12,384
How am I supposed
to tell the difference?
They look exactly the same.
327
00:13:12,417 --> 00:13:13,854
No, chili serrano is thinner
and it's actually spicier.
328
00:13:14,722 --> 00:13:17,628
- Love that.
- ( sighs )
329
00:13:17,628 --> 00:13:19,832
All right, let that cook down.
330
00:13:22,103 --> 00:13:24,274
Michael:
When I think of spicy food,
I think of Texas.
331
00:13:24,274 --> 00:13:26,579
I grow peppers at home
every summer.
332
00:13:26,613 --> 00:13:28,249
It's something
I truly love to do,
333
00:13:28,282 --> 00:13:30,153
so this is definitely something
I'm familiar with today.
334
00:13:30,153 --> 00:13:33,627
I am making a spice crusted
hanger steak
335
00:13:33,660 --> 00:13:36,131
with a homemade
habanero harissa.
336
00:13:36,165 --> 00:13:38,202
I have a lot of chili going on,
337
00:13:38,235 --> 00:13:40,440
so I'm using a charred eggplant
and feta whip
338
00:13:40,473 --> 00:13:42,945
to help balance out
all those spicy notes.
339
00:13:42,978 --> 00:13:44,247
Last week,
I was almost sent home
340
00:13:44,281 --> 00:13:46,318
for taking a huge risk
making dessert
341
00:13:46,352 --> 00:13:48,456
when it wasn't
a dessert challenge.
342
00:13:48,489 --> 00:13:50,293
This time I'm not gonna
make that mistake.
343
00:13:50,326 --> 00:13:51,796
What happened last week
is not gonna faze me.
344
00:13:51,796 --> 00:13:53,700
I'm coming back stronger
than ever today.
345
00:13:53,734 --> 00:13:56,639
Looking good.
Look at that.
346
00:13:56,673 --> 00:14:00,446
- Whew, okay.
- Hi, Bowen.
347
00:14:00,480 --> 00:14:03,185
How excited were you when you
saw Gerron under that box?
348
00:14:03,219 --> 00:14:06,291
Exciting, and then
to see Gerron's success,
349
00:14:06,325 --> 00:14:09,297
I'm really happy
because I'm trying to see
my success in that.
350
00:14:09,331 --> 00:14:12,404
Seeing Gerron
to be from same season,
351
00:14:12,437 --> 00:14:15,577
has his restaurant,
has his own cookbook,
352
00:14:15,611 --> 00:14:17,815
I want to prove to the judges,
353
00:14:17,848 --> 00:14:19,752
and especially Gerron,
354
00:14:19,786 --> 00:14:21,321
I have that skill.
355
00:14:21,321 --> 00:14:24,361
So I will bring all the spicy,
all the smoke
356
00:14:24,394 --> 00:14:25,731
into my dish tonight.
357
00:14:25,764 --> 00:14:27,267
What are we making?
358
00:14:27,333 --> 00:14:29,404
I'm making a seafood stuffed
pepper mofongo.
359
00:14:29,438 --> 00:14:32,778
Okay, what peppers are you using
from the mystery box?
360
00:14:32,778 --> 00:14:35,784
Poblano pepper
and the Thai chili,
361
00:14:35,784 --> 00:14:38,590
some cayennes,
and also the green chilies.
362
00:14:38,590 --> 00:14:42,397
So how do you plan to keep
that heat at a great level
363
00:14:42,430 --> 00:14:44,602
- to where it's not
overly spicy?
- I have my sauce, too.
364
00:14:44,602 --> 00:14:47,373
And my sauce is sweet
and will make it balance out.
365
00:14:47,407 --> 00:14:50,413
- What's in the seafood here?
- Okay, it's lump crab meat,
366
00:14:50,446 --> 00:14:53,319
crawfish tail, and pork,
and then some caviar.
367
00:14:53,352 --> 00:14:56,258
- Did you say caviar as well?
- Yes, black caviar.
368
00:14:56,291 --> 00:14:59,832
Black caviar?
And you plan to cook the caviar?
369
00:14:59,866 --> 00:15:01,201
Yes.
370
00:15:01,235 --> 00:15:02,404
Gordon: Really?
Is that a dish?
371
00:15:02,437 --> 00:15:04,074
- Yes.
- Right.
372
00:15:04,107 --> 00:15:05,711
Bowen,
you got 23 minutes to go.
373
00:15:05,711 --> 00:15:07,013
Okay.
374
00:15:08,215 --> 00:15:10,420
Get these guys ready
for frying.
375
00:15:10,453 --> 00:15:13,259
Dara: Perfect.
376
00:15:13,259 --> 00:15:16,566
Willie: We gonna try
a little hot pepper!
377
00:15:16,599 --> 00:15:20,072
- Make sure you wash
your hands, my G.
- Mm-hmm.
378
00:15:20,139 --> 00:15:22,277
- Aarón: Derrick.
How you doing, buddy?
- What's up, Chef?
379
00:15:22,277 --> 00:15:23,513
- Uh-oh. I see dessert.
- I'm doing well.
380
00:15:23,547 --> 00:15:27,387
I'm making a Sichuan
peppercorn-dusted churro
381
00:15:27,420 --> 00:15:30,293
with a spicy Thai chili
chocolate sauce.
382
00:15:30,293 --> 00:15:33,265
- Do you feel like going
the route of the churro...
- Yep.
383
00:15:33,299 --> 00:15:35,169
...that you're gonna separate
yourself from the pack.
384
00:15:35,203 --> 00:15:36,873
'Cause it seems that no one else
is going dessert, right, Joe?
385
00:15:36,906 --> 00:15:38,510
- Right.
- No one. You're the only one.
386
00:15:38,510 --> 00:15:41,583
I'm trying to show that you can
also put spicy in a dessert.
387
00:15:41,616 --> 00:15:44,121
The chocolate sauce
isn't outside the box,
but I'm gonna really make sure
388
00:15:44,154 --> 00:15:46,492
that that heat
balances correctly.
389
00:15:46,526 --> 00:15:48,697
But then I'm gonna take
the churro and I'm gonna dust it
in Sichuan peppercorn,
390
00:15:48,697 --> 00:15:52,303
- get a little tingle
in the mouth feel.
- Excellent.
391
00:15:52,303 --> 00:15:53,673
Churro is something
you have as street food,
392
00:15:53,673 --> 00:15:56,145
so you gotta figure out how
to make this elevated.
393
00:15:56,145 --> 00:15:58,082
- Yeah.
- So you're using
the Thai chilis, right?
394
00:15:58,115 --> 00:16:00,119
- Yeah.
- Cacao and chilies
395
00:16:00,186 --> 00:16:01,789
is something
that's very Mesoamerican,
396
00:16:01,823 --> 00:16:03,492
- very traditional.
- Okay.
397
00:16:03,527 --> 00:16:06,566
So what I would do if I were you
is make your chocolate base,
398
00:16:06,566 --> 00:16:08,202
- play with a couple
of different flavors.
- Sure.
399
00:16:08,235 --> 00:16:09,672
And you can always
put another one in there
400
00:16:09,705 --> 00:16:12,177
if you feel that the chili
is not there, okay?
401
00:16:12,210 --> 00:16:14,347
- You got a lot of risk
involved, young man.
- Yeah.
402
00:16:14,381 --> 00:16:15,551
- Good luck.
- Good luck, Derrick.
403
00:16:15,584 --> 00:16:17,555
Derrick: Thank you, Chef.
404
00:16:17,588 --> 00:16:19,725
Looking good.
405
00:16:19,792 --> 00:16:22,898
Gordon:
Guys, 25 minutes gone.
406
00:16:22,932 --> 00:16:25,102
20 minutes remaining.
407
00:16:25,136 --> 00:16:29,244
All right, let's get
these bad boys going.
408
00:16:29,277 --> 00:16:32,350
Right, Emily,
so you know the heat
is that Achilles' heel
409
00:16:32,383 --> 00:16:33,920
and she don't wanna go
anywhere near there.
410
00:16:33,920 --> 00:16:35,624
Tonight,
she's forced to go there.
411
00:16:35,657 --> 00:16:37,126
- The dish sounds good.
- Gerron: Yeah, it does.
412
00:16:37,160 --> 00:16:38,930
Gordon:
It's a beautiful shrimp dish
413
00:16:38,930 --> 00:16:41,503
with a sort of tomato spiced
infused sauce.
414
00:16:41,536 --> 00:16:44,542
I'm just excited to see
how her dish is gonna play out
in the end.
415
00:16:44,575 --> 00:16:47,180
Ooh, yeah. Baby!
416
00:16:47,213 --> 00:16:48,783
Big Willie's going down
to my neck of the woods
417
00:16:48,817 --> 00:16:51,154
with a crawfish
and shrimp étouffée.
418
00:16:51,188 --> 00:16:52,457
Wow, in 45 minutes?
An étouffée?
419
00:16:52,490 --> 00:16:54,461
Yeah, it's an étouffée.
Look, the key to it
420
00:16:54,494 --> 00:16:57,000
is making sure that
that roux is cooked out
421
00:16:57,033 --> 00:16:59,204
and really extracting
the most amount of flavor
that you can.
422
00:16:59,237 --> 00:17:01,475
I'm on a hot tamale train!
423
00:17:01,475 --> 00:17:04,080
Derrick is gonna give us
our only dessert tonight.
424
00:17:04,114 --> 00:17:07,855
- He's making churros with
a spicy chocolate sauce.
- Gordon: Wow.
425
00:17:07,888 --> 00:17:09,959
Whoo! It's there.
426
00:17:09,992 --> 00:17:12,565
That's a spicy chocolate.
427
00:17:12,598 --> 00:17:14,735
It's very street food.
It's very simple and sort of--
428
00:17:14,769 --> 00:17:16,506
- How did you elevate it?
- Yeah, how do you elevate?
429
00:17:16,539 --> 00:17:18,375
So we're kind of a little bit
puzzled by that.
430
00:17:18,409 --> 00:17:21,549
Gerron: Derrick is piping
the churros very, very thin.
431
00:17:21,583 --> 00:17:24,689
If I was him,
I would for sure go back
and get a large piping tip,
432
00:17:24,722 --> 00:17:27,260
make sure that those churros
were nicely sized.
433
00:17:27,293 --> 00:17:28,597
Joe: Because they have to be
doughy inside, too.
434
00:17:28,630 --> 00:17:32,270
- They can't be like cookies.
- And Bowen?
435
00:17:32,270 --> 00:17:34,508
Gerron:
I'm worried about how great
his dish will turn out.
436
00:17:34,542 --> 00:17:36,813
- Gordon: Yeah.
- He's using multiple
chili peppers.
437
00:17:36,813 --> 00:17:40,019
He's also using that poblano.
Then with the seafood--
438
00:17:40,019 --> 00:17:42,090
I just hope it's not overdone
on that spice.
439
00:17:42,123 --> 00:17:45,329
- He also said he's got
caviar in that mixture.
- Gerron: Yeah.
440
00:17:45,363 --> 00:17:47,768
- Bowen?
- Gordon: Yeah.
441
00:17:50,540 --> 00:17:53,245
Bowen, don't use
that ( bleep ) caviar.
442
00:17:53,245 --> 00:17:55,550
Shanika: Bowen is trying
to add caviar in his dish,
443
00:17:55,584 --> 00:17:58,255
and I don't think that
is a good idea
444
00:17:58,255 --> 00:17:59,992
because caviar is like
a topping,
445
00:18:00,026 --> 00:18:01,629
something to enhance
the flavors.
446
00:18:01,663 --> 00:18:03,667
So I'm a little bit nervous
for him.
447
00:18:03,700 --> 00:18:06,572
Bowen: I'm going to show
some spiciness today.
448
00:18:06,606 --> 00:18:09,311
I'm using the caviar
in the mixture,
449
00:18:09,344 --> 00:18:11,415
because I just want to
bring the flavors
450
00:18:11,448 --> 00:18:14,421
and give you the crunchiness
when you're tasting the food.
451
00:18:14,421 --> 00:18:15,757
As long as you know
what you're doing.
452
00:18:15,757 --> 00:18:18,495
You know me, Shanika.
453
00:18:18,530 --> 00:18:19,865
( bleep )
454
00:18:19,899 --> 00:18:23,005
I want to show the judges
something creative on a plate,
455
00:18:23,038 --> 00:18:24,542
something you've never
tried before.
456
00:18:24,542 --> 00:18:28,248
So I don't feel nervous
because I want to take a chance.
457
00:18:28,282 --> 00:18:31,021
I have to show Gerron
what I got.
458
00:18:31,054 --> 00:18:33,392
Shanika:
Let's hope it works out.
459
00:18:46,318 --> 00:18:48,657
Bowen, don't use
that ( bleep ) caviar.
460
00:18:48,690 --> 00:18:49,792
You know me, Shanika.
461
00:18:52,731 --> 00:18:55,102
As long as you know
what you're doing.
462
00:18:55,102 --> 00:18:57,340
I have to show Gerron
what I got.
463
00:18:57,373 --> 00:18:58,342
Shanika:
But I got faith in him.
464
00:18:58,342 --> 00:18:59,512
He gonna pull through.
465
00:18:59,545 --> 00:19:00,747
He always does.
466
00:19:00,781 --> 00:19:03,452
You got this, B.
You got it.
467
00:19:03,452 --> 00:19:07,093
Half an hour gone.
15 minutes remaining.
468
00:19:07,126 --> 00:19:09,164
( bleep )
469
00:19:10,634 --> 00:19:13,372
Hi, Dara, how are you?
What are we cooking up tonight?
470
00:19:13,405 --> 00:19:18,516
So today I'm going Indian,
and I'm making samosas
471
00:19:18,550 --> 00:19:20,419
- with a tomato chili chutney.
- Oh, man.
472
00:19:20,453 --> 00:19:22,524
Oh, man,
I love a good samosa.
473
00:19:22,524 --> 00:19:24,829
Listen,
you are spicy right now.
474
00:19:24,862 --> 00:19:26,833
I mean, you have on
these pepper earrings.
475
00:19:26,866 --> 00:19:28,770
It's the only way I know.
476
00:19:28,770 --> 00:19:30,607
- So you're making
the dough for the samosas.
- Dara: I am, yep.
477
00:19:30,640 --> 00:19:32,911
What's the chili
you're putting in the samosa?
478
00:19:32,945 --> 00:19:34,615
So there's Fresno
as well as serrano
479
00:19:34,648 --> 00:19:36,786
and Kashmiri chili pepper
in the filling.
480
00:19:36,853 --> 00:19:39,324
I'm also using Fresno
and serrano in the chutney.
481
00:19:39,357 --> 00:19:42,363
How do you plan to balance
the spiciness in the dish?
482
00:19:42,397 --> 00:19:44,502
Well, this chutney
is made with brown sugar,
483
00:19:44,535 --> 00:19:46,672
so I hope it will
balance out the spice.
484
00:19:46,672 --> 00:19:49,912
The potato and the pea
kind of helps balance
that spice as well.
485
00:19:49,945 --> 00:19:52,684
The secret of samosas
is making sure
we pack the filling.
486
00:19:52,718 --> 00:19:54,688
- Yes, Chef.
- And so it's sort of
one-third dough,
487
00:19:54,722 --> 00:19:56,926
two-thirds filling. Make sure
there's no air in there...
488
00:19:56,926 --> 00:19:59,097
- Yes, Chef.
- And give us that
beautiful flavor.
489
00:19:59,130 --> 00:20:01,435
That's my biggest goal today.
490
00:20:01,435 --> 00:20:02,838
Right, young lady,
they sound amazing. Good luck.
491
00:20:02,871 --> 00:20:04,975
- Thank you so much, Chef.
- Yeah, thank you.
492
00:20:05,009 --> 00:20:06,779
Ooh, ( bleep ), that's good.
493
00:20:06,813 --> 00:20:08,482
Oh! That's not what we want.
494
00:20:08,516 --> 00:20:12,423
Amanda,
you're the calmest cook
out here tonight, girl.
495
00:20:12,423 --> 00:20:14,160
Hey, Amanda,
what we cooking up?
496
00:20:14,194 --> 00:20:17,467
So today I'm making
lamb stuffed eggplant,
497
00:20:17,467 --> 00:20:20,640
and I'm making shatta sauce
with chilies and vinegar.
498
00:20:20,674 --> 00:20:23,345
It's a traditional condiment
in Lebanese cuisine.
499
00:20:23,378 --> 00:20:26,719
And to balance out,
I have some cooling yogurt sauce
500
00:20:26,753 --> 00:20:28,355
just in case it is
a little bit too spicy.
501
00:20:28,388 --> 00:20:30,660
One thing I like is that
you have a cooling agent
502
00:20:30,694 --> 00:20:33,767
to counteract
the spiciness of the hot sauce
if it gets too hot.
503
00:20:33,800 --> 00:20:36,405
Sounds delicious.
You got used to eating,
504
00:20:36,438 --> 00:20:38,409
you know, hot food
at a young age, right?
505
00:20:38,475 --> 00:20:41,549
Since I was a kid, it was,
like, spicy food is a thing.
506
00:20:41,582 --> 00:20:44,454
And now even
my daughter Hannah
loves spicy foods.
507
00:20:44,454 --> 00:20:46,158
Yeah, chilies,
which ones are you using?
508
00:20:46,158 --> 00:20:47,694
So I'm using the Hungarian,
the serrano,
509
00:20:47,728 --> 00:20:50,867
the jalapenos.
I'm using a variety.
510
00:20:50,901 --> 00:20:52,704
- Sounds good. Good luck.
- Thank you, Chef.
511
00:20:52,738 --> 00:20:54,842
- Thank you so much.
- Gerron: Thank you.
512
00:20:58,449 --> 00:21:00,787
Whoo! It's spicy, guys.
513
00:21:00,854 --> 00:21:03,158
Get these in the fryers.
Get these in the fryers.
514
00:21:03,192 --> 00:21:05,229
Flip over. ( bleep )
515
00:21:05,262 --> 00:21:08,837
Things are gonna be
heating up with all these
damn chili peppers.
516
00:21:08,903 --> 00:21:10,574
- Shanika?
- Yes, Chef.
517
00:21:10,607 --> 00:21:12,778
Man, the heat is on
in this kitchen tonight.
518
00:21:12,811 --> 00:21:14,915
- It is. It is.
- Extraordinary dishes.
519
00:21:14,949 --> 00:21:16,752
From up there,
who's looking good?
Who's looking competent?
520
00:21:16,752 --> 00:21:18,790
I mean, right now,
I'm not gonna lie,
521
00:21:18,823 --> 00:21:20,192
Emily looks like she's confident
in what she's doing.
522
00:21:20,192 --> 00:21:21,863
I just hope
her spices are there.
523
00:21:21,896 --> 00:21:23,499
- Gordon: Yeah.
- And Amanda,
I'm just shocked
524
00:21:23,533 --> 00:21:25,604
at how calm she is
when she cooks.
525
00:21:25,637 --> 00:21:27,508
- Gordon: As you know,
it's in her wheelhouse.
- Right.
526
00:21:27,541 --> 00:21:29,512
So this should be
a home run for her, right?
527
00:21:29,545 --> 00:21:30,814
- Right.
- Christian?
528
00:21:30,847 --> 00:21:32,618
- Yes, Chef.
- Who's looking vulnerable?
529
00:21:32,618 --> 00:21:34,254
I was looking
at Derrick's churros.
530
00:21:34,287 --> 00:21:36,491
His churros look kind of dark.
531
00:21:36,526 --> 00:21:38,897
So, we'll just see how
everything works out for him.
532
00:21:38,930 --> 00:21:41,836
Interesting, indeed.
533
00:21:41,836 --> 00:21:43,573
Aw, no. Is that burnt?
534
00:21:43,606 --> 00:21:45,476
There's five minutes left
on the clock,
535
00:21:45,510 --> 00:21:47,915
and my churros are overcooked.
536
00:21:47,915 --> 00:21:50,252
I'm realizing that
I've used the wrong star tip,
537
00:21:50,252 --> 00:21:52,925
so they're not puffy enough.
538
00:21:52,958 --> 00:21:54,494
That's too small.
539
00:21:54,494 --> 00:21:58,035
45 minutes is, like,
the bane of my existence.
540
00:21:58,068 --> 00:22:00,774
I mean, at least 60 minutes
gives you wiggle room.
541
00:22:00,807 --> 00:22:04,013
If you make a little error,
you can fix it.
542
00:22:04,047 --> 00:22:06,251
But 45 minutes, it's, like,
you make an error
543
00:22:06,251 --> 00:22:07,888
and you're kinda stuck with it.
544
00:22:07,921 --> 00:22:08,923
Damn it.
545
00:22:10,259 --> 00:22:12,129
Your churros are kinda dark,
Derrick.
546
00:22:12,129 --> 00:22:14,668
Derrick: What do I do?
What do I do?
547
00:22:14,702 --> 00:22:16,271
So there's
not enough time for me
548
00:22:16,271 --> 00:22:17,808
to cook enough of them
and plate them.
549
00:22:17,841 --> 00:22:21,649
I'm just left with
really crunchy churros.
550
00:22:22,518 --> 00:22:24,254
I don't have time for that.
551
00:22:24,287 --> 00:22:26,024
Gordon:
40 minutes gone.
552
00:22:26,057 --> 00:22:28,796
We're down to
the last three and a half
minutes remaining.
553
00:22:28,830 --> 00:22:30,867
- Let's go.
- Let's go. Come on, Emily.
554
00:22:30,901 --> 00:22:32,370
Oh, ( bleep ).
555
00:22:33,573 --> 00:22:35,744
Shanika, do you know
how good is this sauce?
556
00:22:35,777 --> 00:22:36,679
It looks good.
557
00:22:36,712 --> 00:22:38,081
Bowen:
It's spicy as hell.
558
00:22:38,115 --> 00:22:42,089
- Let's go.
- 90 seconds to go.
559
00:22:42,089 --> 00:22:45,564
- You've gotta be kidding me.
- ( bleep ), where did
the last minute go?
560
00:22:45,597 --> 00:22:46,699
Where that cornbread going,
Willie?
561
00:22:46,732 --> 00:22:47,968
It's gonna go right on top.
562
00:22:48,001 --> 00:22:50,439
Emily's just started plating.
She's gotta go.
563
00:22:52,878 --> 00:22:54,314
Oh, ( bleep ),
she working like me.
564
00:22:54,314 --> 00:22:56,151
She working
to the last minute.
565
00:22:56,184 --> 00:22:58,088
( bleep )
566
00:22:58,121 --> 00:23:00,192
Quick, Emily.
20 seconds to go.
567
00:23:00,226 --> 00:23:02,230
Aarón: Less is more.
Let's go.
568
00:23:02,263 --> 00:23:05,770
Ten, nine, eight, seven,
569
00:23:05,770 --> 00:23:09,110
six, five, four,
570
00:23:09,143 --> 00:23:11,214
three, two, one.
571
00:23:11,214 --> 00:23:13,786
Aarón: That's it.
Hands in the air.
572
00:23:16,291 --> 00:23:19,765
Ooh, ( bleep ).
I feel amazing.
573
00:23:19,798 --> 00:23:23,673
Uh, everything I wanted
to come out, came out.
574
00:23:23,706 --> 00:23:25,677
I could honestly cry right now,
575
00:23:25,710 --> 00:23:28,850
because the flavors that
I wanted, everything is there.
576
00:23:28,850 --> 00:23:32,658
You know, being in the bottom
two weeks in a row,
577
00:23:32,691 --> 00:23:36,632
it lit something up under me,
because I know--
578
00:23:36,666 --> 00:23:38,168
I know that I'm better
than that.
579
00:23:38,201 --> 00:23:40,039
Derrick:
I took a big risk tonight,
580
00:23:40,072 --> 00:23:43,880
but I'm worried
because my churros
are not puffy enough.
581
00:23:43,913 --> 00:23:48,488
This risk might not have been
the one to take today.
582
00:23:59,143 --> 00:24:01,983
Tonight's challenge,
you had to use some
of those chili peppers
583
00:24:02,016 --> 00:24:06,993
inspired by our season nine
MasterChef Gerron.
584
00:24:07,026 --> 00:24:08,963
Thank you so much
for putting these cooks' feet
585
00:24:08,997 --> 00:24:11,034
into the fire
with that mystery box tonight.
586
00:24:11,067 --> 00:24:14,708
Now because you've
got a couple of season nine
friends down here,
587
00:24:14,742 --> 00:24:17,648
it's only fair
we have you watch from
the comfort of the balcony.
588
00:24:17,681 --> 00:24:19,818
- Good job, bud.
- Whoo!
589
00:24:19,852 --> 00:24:21,321
- We'll see you shortly.
Thank you.
- Yes, sir.
590
00:24:21,354 --> 00:24:24,928
- Excellent.
- Gerron!
591
00:24:24,995 --> 00:24:27,299
It feels good to be up here
on the balcony.
592
00:24:27,333 --> 00:24:28,803
- Hmm.
- Now as you know,
593
00:24:28,836 --> 00:24:30,907
there's only seven of you
cooking this evening,
594
00:24:30,940 --> 00:24:32,878
so we're gonna be tasting
all seven dishes
595
00:24:32,911 --> 00:24:36,652
to identify who's top
and who is not,
596
00:24:36,686 --> 00:24:39,290
because one of you
will be going home tonight.
597
00:24:39,290 --> 00:24:41,061
Remember, guys,
there is no immunity,
598
00:24:41,094 --> 00:24:46,672
but the winner will get
a huge advantage
599
00:24:46,706 --> 00:24:48,976
in the next challenge.
600
00:24:49,010 --> 00:24:51,247
First up, we'd like
to taste Amanda's dish.
Come on down.
601
00:24:51,281 --> 00:24:52,851
Yay.
602
00:24:54,454 --> 00:24:57,694
This dish pays homage
to my Lebanese roots,
603
00:24:57,728 --> 00:25:00,466
and I hope the judges
really get that heat,
604
00:25:00,499 --> 00:25:02,470
and I hope my eggplants
are cooked perfectly.
605
00:25:02,470 --> 00:25:04,073
Joe: Okay, Amanda,
tell us what dish you made
606
00:25:04,107 --> 00:25:06,979
and which of the chilies
you integrated into your recipe.
607
00:25:07,013 --> 00:25:08,348
I made batinjan harra.
608
00:25:08,382 --> 00:25:10,452
It's a grilled eggplant dish
609
00:25:10,452 --> 00:25:11,822
that's filled with lamb,
610
00:25:11,889 --> 00:25:13,325
and it's spiced with Hungarian
611
00:25:13,358 --> 00:25:14,695
and habanero peppers.
612
00:25:14,728 --> 00:25:16,866
And I have some fresh
pomegranate
613
00:25:16,899 --> 00:25:20,005
and some crispy fried shallots
for textural crunch.
614
00:25:20,005 --> 00:25:22,711
- It just looks beautiful.
- Amanda: Yay.
615
00:25:22,744 --> 00:25:24,948
- I'm excited.
- Thank you.
616
00:25:27,053 --> 00:25:28,523
It looks amazing.
617
00:25:32,296 --> 00:25:33,766
You know,
the dish is really good,
618
00:25:33,766 --> 00:25:35,335
and what I really like about it
619
00:25:35,369 --> 00:25:36,772
is the eggplant is so light,
620
00:25:36,772 --> 00:25:38,810
but it has this braised meat
on it.
621
00:25:38,843 --> 00:25:40,412
And it's kind of flavorful,
intense,
622
00:25:40,446 --> 00:25:42,349
and the flavors
all kind of work well.
623
00:25:42,383 --> 00:25:44,722
The heat level is perfect.
Good job.
624
00:25:44,755 --> 00:25:46,659
- Thank you.
- It's an exercise in texture
625
00:25:46,692 --> 00:25:48,730
from the crispy shallots on top.
626
00:25:48,730 --> 00:25:50,365
And each one of those chilies
627
00:25:50,399 --> 00:25:52,704
are speaking in
a flavor point of view.
628
00:25:52,738 --> 00:25:54,040
They're not being muddled
629
00:25:54,040 --> 00:25:56,177
or kind of all mixed together
and jumbled.
630
00:25:56,211 --> 00:25:58,750
- It's really smart.
- Gordon: Amanda,
it's delicious.
631
00:25:58,816 --> 00:26:00,720
Smart move with the pomegranates
to sort of cool down.
632
00:26:00,787 --> 00:26:02,924
But when you got that
ground lamb like that,
633
00:26:02,958 --> 00:26:05,262
get those pans piping hot
and caramelize it
634
00:26:05,295 --> 00:26:08,268
so we've got texture on
the individual ground lamb.
635
00:26:08,301 --> 00:26:10,139
- But it's good.
- Thank you.
636
00:26:10,172 --> 00:26:12,176
Man, that's good. Beautiful.
637
00:26:12,209 --> 00:26:13,345
- Yup.
- Come on.
638
00:26:13,345 --> 00:26:15,182
( sighs )
639
00:26:16,819 --> 00:26:18,723
The next dish that
we would like to taste,
640
00:26:18,756 --> 00:26:21,996
please come down,
Señor Derrick.
641
00:26:26,539 --> 00:26:28,308
I'm the only person
that did dessert tonight,
642
00:26:28,341 --> 00:26:30,412
and when you're taking a risk
643
00:26:30,446 --> 00:26:32,283
when there's only
seven cooking,
644
00:26:32,316 --> 00:26:33,719
it's dangerous.
645
00:26:33,753 --> 00:26:35,055
Hopefully it pays off.
646
00:26:35,088 --> 00:26:37,059
Aarón: Derrick,
what's your dish?
647
00:26:37,092 --> 00:26:39,531
Derrick:
I have a Sichuan peppercorn
648
00:26:39,531 --> 00:26:41,969
cinnamon sugar-dusted churro
649
00:26:42,002 --> 00:26:44,340
with a Thai chili
chocolate sauce.
650
00:26:44,373 --> 00:26:46,311
Young man,
I just wanna say kudos
651
00:26:46,311 --> 00:26:49,317
for having the ( bleep )
to attempt a dessert tonight.
652
00:26:49,317 --> 00:26:51,522
I think you've tried to elevate
this street food phenomenon
653
00:26:51,522 --> 00:26:53,058
to a fine dining plate.
654
00:26:53,091 --> 00:26:55,195
I just hope
they're not too crispy.
655
00:26:55,229 --> 00:26:57,366
How did you get the Thai chili
into the chocolate?
656
00:26:57,366 --> 00:27:00,573
I took about 12 Thai chilies
and steeped them in the cream
657
00:27:00,573 --> 00:27:02,577
as I was heating it
with vanilla and cinnamon.
658
00:27:02,577 --> 00:27:04,447
( crunching )
659
00:27:04,447 --> 00:27:06,351
Oh!
660
00:27:06,384 --> 00:27:07,787
( crunching )
661
00:27:07,821 --> 00:27:10,994
They crispy, bro.
They are crispy.
662
00:27:11,060 --> 00:27:12,564
Derrick, you can hear that,
right?
663
00:27:12,597 --> 00:27:16,004
- Yes, Chef.
- That's super crispy.
664
00:27:16,037 --> 00:27:17,841
Okay, young man, let's deal
with the elephant in the room.
665
00:27:17,908 --> 00:27:19,845
So, wrong nozzle.
It's just way too thin.
666
00:27:19,878 --> 00:27:22,049
- If I can show you
that there.
- I can see it. No, I--
667
00:27:22,082 --> 00:27:23,418
- Gordon:
You can see it's perforated.
- I know I could do it better.
668
00:27:23,451 --> 00:27:25,657
- Gordon: So there's no cushion.
- Yeah.
669
00:27:25,690 --> 00:27:28,361
These needs to have
that fluffy doughnut texture
on the inside
670
00:27:28,361 --> 00:27:31,167
and the crispiness
on the outside, but actual
chocolate's delicious.
671
00:27:31,201 --> 00:27:32,571
The heat, it's there.
That's the nice thing.
672
00:27:32,637 --> 00:27:36,411
Is it infused enough?
I don't know.
673
00:27:36,444 --> 00:27:38,148
I thought it was
a crazy bold move.
674
00:27:38,181 --> 00:27:39,885
If you pulled it off,
delicious.
675
00:27:39,918 --> 00:27:41,622
But you missed the mark.
676
00:27:41,622 --> 00:27:43,258
There's tons of flavor
in that sauce,
677
00:27:43,291 --> 00:27:45,897
and that really
is a redeeming quality
in this dish.
678
00:27:45,930 --> 00:27:48,636
And the cinnamon
and the Sichuan peppercorn
679
00:27:48,636 --> 00:27:50,239
are an interesting pairing
by the way.
680
00:27:50,272 --> 00:27:52,343
- And I like that.
- The tingle is nice.
681
00:27:52,376 --> 00:27:55,550
Yes, but the churros--
you know what you did wrong.
682
00:27:55,583 --> 00:27:56,986
- Yeah.
- Joe: Crunchy, greasy,
683
00:27:57,019 --> 00:27:58,556
cooked at too high
a temperature.
684
00:27:58,589 --> 00:28:00,259
This is disappointing.
685
00:28:00,292 --> 00:28:03,164
- Thank you, Derrick.
- Thank you, Chef.
686
00:28:06,437 --> 00:28:08,174
Stand tall, brother.
687
00:28:10,145 --> 00:28:15,489
Okay, the next dish
we'd like to try is Willie.
Come on down.
688
00:28:15,523 --> 00:28:17,326
I'm feeling really good
about my dish.
689
00:28:17,359 --> 00:28:18,663
I love the way it came out.
690
00:28:18,696 --> 00:28:21,167
I'm just hopeful
that the judges see
691
00:28:21,200 --> 00:28:24,340
that I understood the task
and I delivered.
692
00:28:24,373 --> 00:28:26,645
Joe: All right,
tell us what this dish is.
693
00:28:26,679 --> 00:28:29,350
Willie: I made a crawfish
and shrimp étouffée
694
00:28:29,383 --> 00:28:31,187
with a jalapeno cornbread,
695
00:28:31,221 --> 00:28:35,095
and I used the jalapeno
and the manzano pepper
696
00:28:35,128 --> 00:28:37,901
inside my seafood stock as well.
697
00:28:37,934 --> 00:28:39,337
Gordon: Visually, Willie,
it looks plain,
698
00:28:39,370 --> 00:28:40,974
but I'm dying to see
if you can get that roux
699
00:28:41,007 --> 00:28:42,911
cooked out in 45 minutes.
700
00:28:42,944 --> 00:28:45,783
A bold move by you tonight,
and I hope it tastes good.
701
00:28:56,304 --> 00:28:57,306
The spice is delicious.
702
00:28:57,339 --> 00:28:59,377
And there's no sweetness
in that cornbread,
703
00:28:59,410 --> 00:29:02,416
which really does act
as a great cooling agent
across the étouffée.
704
00:29:02,449 --> 00:29:04,420
- It's good.
- Thank you, Chef.
705
00:29:04,453 --> 00:29:06,291
The fact that you were able
to capture the essence
706
00:29:06,324 --> 00:29:08,562
of an étouffée in this
abbreviated time period
707
00:29:08,596 --> 00:29:10,934
was a stroke of genius.
708
00:29:10,967 --> 00:29:11,969
You've got a depth
of flavor in there.
709
00:29:12,002 --> 00:29:13,471
And the heat, I was concerned
710
00:29:13,471 --> 00:29:15,108
that was gonna be
too abrasive, but it's not.
711
00:29:15,142 --> 00:29:16,612
I think the sweetness
of the vegetables
712
00:29:16,645 --> 00:29:18,481
helped you in that regard.
713
00:29:18,481 --> 00:29:21,087
Willie, the dish is good.
I like the flavor a lot.
714
00:29:21,120 --> 00:29:23,391
The spice is in moderation.
It's balanced.
715
00:29:23,425 --> 00:29:26,497
- This is great!
More like this.
- Thank you.
716
00:29:26,532 --> 00:29:28,168
- Good job, Willie!
- Thank you.
717
00:29:28,201 --> 00:29:29,504
- Good job, Willie!
- All right, Willie!
718
00:29:29,538 --> 00:29:32,510
- Willie!
- He's arrived.
719
00:29:32,544 --> 00:29:35,148
Big Willie in the kitchen.
720
00:29:35,182 --> 00:29:38,455
Next up, Bowen, can you please
bring down your dishes?
721
00:29:38,488 --> 00:29:41,595
Willie:
Come on, Bowen.
722
00:29:41,629 --> 00:29:43,131
I've put in lots effort,
723
00:29:43,164 --> 00:29:46,170
and also I think
I showcased my creativity,
724
00:29:46,204 --> 00:29:47,941
and I'm really proud of my dish.
725
00:29:47,974 --> 00:29:49,978
Aarón: Can you please
describe your dish?
726
00:29:49,978 --> 00:29:52,984
Bowen: I made a spicy
seafood stuffed pepper
727
00:29:53,018 --> 00:29:56,257
served with mofongo
mashed plantain cake.
728
00:29:56,290 --> 00:29:59,163
And then the chili I used
is the banana pepper,
729
00:29:59,196 --> 00:30:01,434
and also the Thai chili
and the jalapeno.
730
00:30:01,467 --> 00:30:04,641
Bowen, unfortunately
it just looks weird.
731
00:30:04,675 --> 00:30:07,714
- Mm.
- Can you tell me what exactly
732
00:30:07,714 --> 00:30:10,018
is inside that chili?
733
00:30:10,052 --> 00:30:13,058
Ground pork, crab,
crawfish tail,
734
00:30:13,091 --> 00:30:15,128
and also a little bit
of black caviar.
735
00:30:15,128 --> 00:30:17,299
- ( gags )
- So you cooked the caviar?
736
00:30:17,333 --> 00:30:20,439
- Yes.
- And that's where
the problems begin.
737
00:30:20,472 --> 00:30:21,642
I told him not to do it.
738
00:30:21,675 --> 00:30:23,946
I ( bleep ) told him
not to do it.
739
00:30:38,174 --> 00:30:41,682
- Bowen, you cooked the caviar.
- Yes.
740
00:30:41,715 --> 00:30:43,084
And that's where
the problems begin.
741
00:30:43,118 --> 00:30:44,286
I told him not to do it.
742
00:30:44,320 --> 00:30:45,623
I ( bleep ) told him
not to do it.
743
00:30:45,656 --> 00:30:47,326
Gordon:
Let's taste it, shall we?
744
00:30:52,771 --> 00:30:54,508
( exhales )
745
00:30:54,508 --> 00:30:56,244
( exhales )
746
00:30:56,277 --> 00:30:57,279
Ooh, that's hot.
747
00:30:57,312 --> 00:30:59,818
What's the sauce
around the outside?
748
00:30:59,818 --> 00:31:02,022
'Cause it is so hot.
749
00:31:02,022 --> 00:31:05,062
I put cayenne pepper
and also ground chili peppers.
750
00:31:05,062 --> 00:31:06,330
It tastes very strange.
751
00:31:06,397 --> 00:31:08,068
There's two or three things
going on here.
752
00:31:08,068 --> 00:31:11,007
The actual chili
that you grilled
753
00:31:11,040 --> 00:31:12,510
tastes quite nice.
754
00:31:12,544 --> 00:31:13,779
It's the filling inside
755
00:31:13,813 --> 00:31:15,282
that's a little bit bizarre.
756
00:31:15,315 --> 00:31:16,518
Damn, Bowen.
757
00:31:16,552 --> 00:31:18,154
Gordon:
When you cook caviar
like that, it goes hard.
758
00:31:18,188 --> 00:31:20,660
It's like little
tiny ball bearings
759
00:31:20,693 --> 00:31:22,196
in your mouth.
760
00:31:22,229 --> 00:31:23,398
So I'm a bit confused here.
761
00:31:23,398 --> 00:31:25,102
Aarón: This is
way too much plátano.
762
00:31:25,135 --> 00:31:28,609
This is green plantain
that is thick and dense,
763
00:31:28,642 --> 00:31:30,245
and it's overshadowing
764
00:31:30,278 --> 00:31:31,782
any good elements
that you have here.
765
00:31:31,815 --> 00:31:33,184
Yeah, I mean, it's hard
766
00:31:33,218 --> 00:31:34,487
and heavy like a hockey puck.
767
00:31:34,521 --> 00:31:38,161
It's way too spicy,
and cooking caviar is--
768
00:31:38,161 --> 00:31:40,566
it's an amateur mistake.
You don't cook caviar.
769
00:31:40,566 --> 00:31:42,871
- You should know that.
- Okay.
770
00:31:42,904 --> 00:31:44,407
- Thank you, Bowen.
- Aarón: Thank you.
771
00:31:44,440 --> 00:31:45,943
Thank you, Chef.
772
00:31:47,212 --> 00:31:48,582
- Man, that's way too hot.
- Yeah.
773
00:31:48,616 --> 00:31:50,352
It's like the sauce is raw, no?
774
00:31:50,385 --> 00:31:51,655
- Nothing's cooked out.
- Aarón: Yeah.
775
00:31:51,688 --> 00:31:53,826
Next up, Michael,
776
00:31:53,826 --> 00:31:56,264
please step forward.
777
00:31:56,297 --> 00:31:57,600
Michael:
I feel like I really used
778
00:31:57,634 --> 00:31:59,103
the peppers effectively today.
779
00:31:59,170 --> 00:32:01,274
I have both fresh
and dried chilies
780
00:32:01,274 --> 00:32:03,779
in almost every element
on this dish,
781
00:32:03,813 --> 00:32:05,449
but I hope it wasn't too much.
782
00:32:05,482 --> 00:32:07,386
So, Michael, give us
an insight into the chilies
783
00:32:07,419 --> 00:32:09,423
that you selected
and describe the dish please.
784
00:32:09,457 --> 00:32:12,730
Michael: The dish is
a spice-rubbed hanger steak
785
00:32:12,764 --> 00:32:15,168
with a spiced carrot salad,
786
00:32:15,202 --> 00:32:18,509
habanero harissa sauce, feta,
and charred eggplant purée.
787
00:32:18,509 --> 00:32:20,212
Gordon: Michael,
the dish looks beautiful.
788
00:32:20,245 --> 00:32:22,216
It's got that nice balance
between the colors,
789
00:32:22,249 --> 00:32:24,353
and I think the most important
thing tonight
790
00:32:24,386 --> 00:32:26,090
alongside that heat
is the cooling element.
791
00:32:26,124 --> 00:32:29,430
So smart combination
with that feta and eggplant.
792
00:32:36,645 --> 00:32:38,549
It's firing on all cylinders.
793
00:32:38,582 --> 00:32:39,885
It's crunchy, crispy,
794
00:32:39,885 --> 00:32:42,189
spicy, cool, creamy.
795
00:32:42,222 --> 00:32:44,193
It's got everything going on.
Top notch dish.
796
00:32:44,226 --> 00:32:45,763
- Very good.
- Thank you so much, Joe.
797
00:32:45,763 --> 00:32:47,432
I think the brilliance
lies in the fact
798
00:32:47,432 --> 00:32:50,105
that you used dried chilies
and those three fresh chilies.
799
00:32:50,138 --> 00:32:51,675
Because you have a beautiful
contrast of something
800
00:32:51,675 --> 00:32:54,346
that's a little bit smokier
and richer and deeper in flavor.
801
00:32:54,380 --> 00:32:56,284
And then also there's texture
with that rub.
802
00:32:56,317 --> 00:32:58,454
It just sticks with you
in a good way.
803
00:32:58,488 --> 00:33:00,927
Yeah, Michael, it's delicious.
The protein's cooked
beautifully.
804
00:33:00,960 --> 00:33:03,164
- Tough on this one,
hanger steak.
- Yeah.
805
00:33:03,198 --> 00:33:05,001
And beautiful
combination of the spice,
806
00:33:05,035 --> 00:33:07,540
'cause it's not overheated
because the coolness
in that feta.
807
00:33:07,574 --> 00:33:09,109
But I think it needs
more feta in there,
808
00:33:09,143 --> 00:33:10,345
because you've got
a lot of spice going on.
809
00:33:10,412 --> 00:33:11,949
- Okay.
- But it's a really good dish.
810
00:33:11,949 --> 00:33:14,186
- Wow. Thank you, Chef.
- Good job.
811
00:33:14,220 --> 00:33:15,690
I mean, that boy can cook.
I ain't gonna lie.
812
00:33:15,723 --> 00:33:18,494
Yeah, he can. Yeah, he can.
813
00:33:18,494 --> 00:33:21,500
Right, next up, Dara, please.
Let's go.
814
00:33:21,535 --> 00:33:23,371
- Amanda: Yay, Dara.
- Willie: Come on, Dara.
815
00:33:23,404 --> 00:33:27,647
This dish is inspired
by my dad's love for spice.
816
00:33:27,680 --> 00:33:31,588
I was cooking from my heart.
I think it shows on the plate.
817
00:33:31,588 --> 00:33:34,961
Gordon: Right, young lady,
describe the dish please.
818
00:33:34,961 --> 00:33:38,669
Dara: The dish
is a potato and pea samosa
819
00:33:38,702 --> 00:33:40,973
with a tomato chili chutney
820
00:33:40,973 --> 00:33:43,478
and a serrano mint chutney.
821
00:33:43,512 --> 00:33:47,219
Visually, it looks beautiful.
The sort of perfect appetizer.
822
00:33:47,219 --> 00:33:48,556
The pastry's blistering nicely.
823
00:33:48,589 --> 00:33:50,860
- You made that dough, right?
- I did, Chef.
824
00:33:50,893 --> 00:33:51,995
Yeah. How long did
you let it rest for?
825
00:33:51,995 --> 00:33:53,532
For about 15, 20 minutes.
826
00:33:53,566 --> 00:33:55,402
It needed
a little bit more time,
827
00:33:55,402 --> 00:33:58,542
but it's thin
and it crisped up.
828
00:34:04,220 --> 00:34:06,558
Great use of spice.
Great use of sauces.
829
00:34:06,592 --> 00:34:07,927
Great flavor.
830
00:34:07,961 --> 00:34:09,831
Just the ratio
of filling to dough
831
00:34:09,831 --> 00:34:11,568
is out of balance,
but very good.
832
00:34:11,602 --> 00:34:13,404
This makes my palate dance.
I love it.
833
00:34:13,438 --> 00:34:16,277
I think the idea of the potato
being that perfect sponge
834
00:34:16,310 --> 00:34:18,816
for all those beautiful
big bold flavors was so smart.
835
00:34:18,816 --> 00:34:21,755
You stuck in that family,
the jalapeno, Fresno
and serranos,
836
00:34:21,788 --> 00:34:24,393
and I think that was smart
'cause they have
very similar flavors
837
00:34:24,426 --> 00:34:26,698
- but they don't supersede
one another.
- Thank you, Chef.
838
00:34:26,732 --> 00:34:28,569
I think the nice thing for me
is you've got those
839
00:34:28,602 --> 00:34:31,240
chili influences across
the condiments as well.
840
00:34:31,274 --> 00:34:33,011
That's nice,
but the dough needs
to rest longer,
841
00:34:33,011 --> 00:34:34,413
and it could be a touch thinner.
842
00:34:34,446 --> 00:34:36,484
- Yeah.
- Doughy. Thank you.
843
00:34:36,518 --> 00:34:37,987
- Thank you.
- Thank you, Dara.
844
00:34:38,021 --> 00:34:39,423
Yeah, mine's really thick here.
845
00:34:39,423 --> 00:34:40,626
Joe: Everything else
is really good.
846
00:34:40,660 --> 00:34:42,262
If it was just
a little bit lighter--
847
00:34:42,296 --> 00:34:43,632
- It's just too thick.
- Look at the end.
848
00:34:43,666 --> 00:34:44,868
Yeah.
849
00:34:44,868 --> 00:34:46,437
Right, finally, Emily,
850
00:34:46,470 --> 00:34:47,640
please make your way forward.
851
00:34:47,674 --> 00:34:49,476
Thank you.
852
00:34:49,511 --> 00:34:50,980
You know, the thing
I'm most nervous about
853
00:34:51,013 --> 00:34:53,585
is just the judges
tasting the spice,
854
00:34:53,619 --> 00:34:56,692
because of my lack
of experience cooking
with chilies and spice
855
00:34:56,692 --> 00:34:59,564
that it's gonna be a little
lacklust on the palate.
856
00:34:59,597 --> 00:35:01,935
Emily, give us an insight
to the chili you used
857
00:35:01,935 --> 00:35:03,271
and describe the dish please.
858
00:35:03,271 --> 00:35:05,408
Emily:
This is a chili-dusted
859
00:35:05,442 --> 00:35:08,582
shrimp fra diavolo
with handmade pasta
860
00:35:08,616 --> 00:35:10,586
that incorporates
that Espelette chili pepper
861
00:35:10,620 --> 00:35:12,724
and a spicy
tomato sauce pancetta,
862
00:35:12,757 --> 00:35:15,896
and then some Calabrian
chili oil to finish it off.
863
00:35:15,930 --> 00:35:17,499
Emily, it's restaurant quality,
864
00:35:17,533 --> 00:35:20,472
but I think tonight
we were concerned
865
00:35:20,506 --> 00:35:23,712
about your attitude to spice
because you don't like it.
866
00:35:23,746 --> 00:35:26,551
Let's hope it tastes
as good as it looks.
867
00:35:34,701 --> 00:35:37,472
This dish is, uh...
868
00:35:48,461 --> 00:35:51,300
Emily, this dish is, uh...
869
00:35:54,841 --> 00:35:55,876
Top, top notch.
870
00:35:57,880 --> 00:36:00,653
It's textbook.
I mean, the pasta's
perfectly made.
871
00:36:00,653 --> 00:36:03,859
It's fresh pasta,
but it still has a nice
toothsome feel to it.
872
00:36:03,892 --> 00:36:05,095
Tomato sauce is bright, acidic.
873
00:36:05,095 --> 00:36:06,531
Chili integration is perfect.
874
00:36:06,565 --> 00:36:08,034
- Great dish.
- Thank you.
875
00:36:08,067 --> 00:36:09,938
Yeah, for me,
the shrimp's not greasy.
876
00:36:09,971 --> 00:36:12,710
It is crunchy.
It's well-seasoned.
877
00:36:12,744 --> 00:36:14,714
You used the right peppers
in this, yeah.
878
00:36:14,748 --> 00:36:17,452
- Just really smart choices.
- Thank you.
879
00:36:17,486 --> 00:36:18,956
I think what
you've gotta understand
is that you should be using
880
00:36:19,023 --> 00:36:20,492
more of these
ingredients more often.
881
00:36:20,526 --> 00:36:21,962
But the dish has got finesse.
882
00:36:21,995 --> 00:36:23,464
Even the chili
all around the outside
883
00:36:23,498 --> 00:36:25,135
is a bright lift to that pasta.
884
00:36:25,135 --> 00:36:27,874
- So, well done.
- Very good job.
885
00:36:27,907 --> 00:36:29,343
- Thank you.
- Thank you.
886
00:36:29,376 --> 00:36:30,913
- That's really good.
- Wow.
887
00:36:30,946 --> 00:36:33,051
( no audible dialogue )
888
00:36:33,084 --> 00:36:34,286
( sighs )
889
00:36:35,388 --> 00:36:37,693
Okay, all of you,
890
00:36:37,727 --> 00:36:39,363
Joe, Aarón, and myself
have some very,
891
00:36:39,396 --> 00:36:42,402
very important
decisions to make.
892
00:36:42,436 --> 00:36:43,605
Excuse us, please. Thank you.
893
00:36:44,541 --> 00:36:47,580
- So, top dishes.
- Yeah.
894
00:36:47,613 --> 00:36:49,416
Gordon: I have to say,
Amanda's was beautiful.
895
00:36:49,450 --> 00:36:50,920
Aarón: Think about
how many chilies she used.
896
00:36:50,920 --> 00:36:52,757
- She used five
different peppers.
- Five.
897
00:36:52,757 --> 00:36:54,426
I hate this part.
898
00:36:54,426 --> 00:36:55,996
Emily's on the other hand
was on another level, I think.
899
00:36:55,996 --> 00:36:58,167
Yes, that was
restaurant quality.
900
00:36:58,201 --> 00:37:00,405
- Gordon: Michael was good,
the hanger steak.
- Joe: Yeah, Michael's was good.
901
00:37:00,438 --> 00:37:01,842
Maybe not on the level
of the other two.
902
00:37:01,842 --> 00:37:04,179
So on the negative side,
the churros were a problem.
903
00:37:04,213 --> 00:37:06,117
Overcooked. Overcooked, yeah.
904
00:37:06,150 --> 00:37:07,553
And Bowen was literally
905
00:37:07,587 --> 00:37:09,423
grabbing everything
in that pantry.
906
00:37:09,456 --> 00:37:12,797
You don't put pork with caviar,
let alone cook caviar.
907
00:37:12,830 --> 00:37:14,601
No. So we all agree
on who's going home?
908
00:37:14,634 --> 00:37:16,036
- Joe: Yes. Shall we?
- Aarón: Yes, we do.
909
00:37:16,070 --> 00:37:17,940
It's a shock.
910
00:37:20,713 --> 00:37:22,817
These debates are never easy,
let me tell you.
911
00:37:22,850 --> 00:37:26,056
But there were two dishes
tonight that really stood out
912
00:37:26,090 --> 00:37:27,927
for all the right reasons.
913
00:37:27,960 --> 00:37:31,267
Please come forward, Amanda...
914
00:37:34,707 --> 00:37:36,912
...and Emily.
915
00:37:38,649 --> 00:37:39,951
Nice! Nice job.
916
00:37:42,255 --> 00:37:44,828
Right, Amanda and Emily,
tonight you cooked
the best dishes by far.
917
00:37:44,861 --> 00:37:47,098
Amanda, yours showed
a level of confidence.
918
00:37:47,132 --> 00:37:49,470
The lamb was absolutely spot on.
919
00:37:49,470 --> 00:37:51,073
Emily, you should cook
with more spice
920
00:37:51,107 --> 00:37:52,375
if you can deliver a dish
that showed
921
00:37:52,409 --> 00:37:54,446
restaurant quality
beyond belief.
922
00:37:54,480 --> 00:37:56,383
But there was one dish
that we felt
923
00:37:56,417 --> 00:37:57,687
had that slight edge.
924
00:37:59,791 --> 00:38:03,197
This individual will gain
a huge advantage
925
00:38:03,231 --> 00:38:05,001
across the next challenge.
926
00:38:05,001 --> 00:38:06,705
Congratulations goes to...
927
00:38:11,080 --> 00:38:13,084
Emily.
928
00:38:13,117 --> 00:38:15,723
Great job.
Congratulations.
929
00:38:16,892 --> 00:38:18,729
Spicy food?
I'll cook with more spice.
930
00:38:18,762 --> 00:38:21,701
I mean, I can do it,
clearly, so...
931
00:38:21,735 --> 00:38:23,137
Please, both of you,
head upstairs. Well done.
932
00:38:23,171 --> 00:38:24,339
Yay.
933
00:38:27,078 --> 00:38:29,449
Emily:
Shock of all shocks.
934
00:38:29,483 --> 00:38:31,053
I think every single person
in this room tonight
935
00:38:31,086 --> 00:38:35,663
was counting on me
to be at the bottom,
if not going home.
936
00:38:35,696 --> 00:38:37,667
- Congrats.
- Good job. good job, good job.
937
00:38:37,667 --> 00:38:40,004
Now for the not so good news.
938
00:38:42,677 --> 00:38:45,248
There were two dishes
that we felt completely
missed the mark.
939
00:38:45,248 --> 00:38:47,520
I think both of you
know who you are.
940
00:38:47,553 --> 00:38:51,327
Why don't you both make
your way down here? Thank you.
941
00:38:55,769 --> 00:38:57,507
Oh, my God. No.
942
00:38:57,540 --> 00:38:58,976
This is my first time
being in the bottom.
943
00:38:59,009 --> 00:39:03,685
I didn't do my best.
This risk could send me home.
944
00:39:04,888 --> 00:39:10,298
Bowen, tonight's dish
completely missed the mark.
945
00:39:10,298 --> 00:39:11,835
Overcomplicated, badly executed,
946
00:39:11,835 --> 00:39:14,172
and not the right balance
of heat.
947
00:39:14,206 --> 00:39:16,243
Derrick, we love the tenacity,
948
00:39:16,243 --> 00:39:18,147
but your technique tonight
was off.
949
00:39:18,180 --> 00:39:19,717
The churros
weren't made properly
950
00:39:19,751 --> 00:39:21,855
and they were the star
of your dish.
951
00:39:21,855 --> 00:39:25,295
But Joe, Aarón, and myself
felt there was one dish
952
00:39:25,295 --> 00:39:27,700
that did miss the mark
more than the other.
953
00:39:27,733 --> 00:39:32,008
The person leaving
"MasterChef: Back to Win" is...
954
00:39:35,783 --> 00:39:36,785
Bowen.
955
00:39:41,628 --> 00:39:42,830
Derrick, say good-bye to Bowen
956
00:39:42,830 --> 00:39:44,701
and head back
to your bench please.
957
00:39:48,742 --> 00:39:49,944
( sighs )
958
00:39:49,978 --> 00:39:53,117
Bowen, I wanted this dish
to work so badly.
959
00:39:53,150 --> 00:39:56,992
It just was the wrong choices
you made with those ingredients.
960
00:39:57,025 --> 00:40:00,799
Bowen, I have to say
you're a much better cook
than that dish was.
961
00:40:00,833 --> 00:40:03,204
Young man, you know, top nine.
962
00:40:03,237 --> 00:40:05,041
You've been an absolute pleasure
963
00:40:05,074 --> 00:40:07,747
to mentor for the second time
in this competition.
964
00:40:07,780 --> 00:40:11,120
I think you've got
a very bright, exciting future
in front of you,
965
00:40:11,120 --> 00:40:14,192
and I can't wait
to get to that bistro
to sit down at that table
966
00:40:14,192 --> 00:40:16,030
and enjoy the fruits
of your labor.
967
00:40:16,063 --> 00:40:18,869
- Thank you.
- From of the bottom
of my heart,
968
00:40:18,869 --> 00:40:20,271
we are going to miss you,
young man.
969
00:40:20,305 --> 00:40:22,810
Come and say good-bye.
Come on!
970
00:40:23,779 --> 00:40:25,883
- Ah!
- You were great, Bowen.
971
00:40:25,950 --> 00:40:27,753
- I'm very proud of you, okay?
- Thank you.
972
00:40:27,787 --> 00:40:29,691
- We're coming for dinner.
Remember.
- Thank you.
973
00:40:29,724 --> 00:40:31,628
Gordon:
Please place your apron
on your bench
974
00:40:31,661 --> 00:40:33,865
- and say good-bye.
- Aarón: Thank you, Bowen.
975
00:40:33,899 --> 00:40:36,136
- Joe: Bye, Bowen.
- Bowen: I'm proud of myself
976
00:40:36,170 --> 00:40:37,974
because I'm taking risks.
977
00:40:38,007 --> 00:40:41,113
In the competition,
I've been up, I've been down.
978
00:40:41,146 --> 00:40:42,650
It's just like a rollercoaster.
979
00:40:42,683 --> 00:40:44,621
- Oh, Bowen.
- Willie: Good-bye, Bowen.
980
00:40:44,654 --> 00:40:46,023
Emily: Gonna miss you.
981
00:40:46,056 --> 00:40:49,062
I think MasterChef gave me
the explosion
982
00:40:49,062 --> 00:40:50,799
to set me up for success.
983
00:40:50,833 --> 00:40:52,670
- I'm going back home
to earn monies, okay?
- Yes.
984
00:40:52,703 --> 00:40:55,108
So I will go back to home,
985
00:40:55,141 --> 00:40:56,778
be humble, be loved.
986
00:40:56,811 --> 00:40:59,684
Bowen, we'll see you
on the 29th!
987
00:40:59,684 --> 00:41:00,786
Joe, Aarón, and myself.
988
00:41:00,819 --> 00:41:02,957
Three top, 7:30 for three.
989
00:41:02,990 --> 00:41:04,126
You better come.
990
00:41:11,340 --> 00:41:12,576
- Gordon: Next time...
- No.
991
00:41:12,610 --> 00:41:14,379
...the top eight face
992
00:41:14,379 --> 00:41:16,383
their biggest challenge yet--
the wall.
993
00:41:16,383 --> 00:41:18,154
You and a partner
must create dishes
994
00:41:18,187 --> 00:41:20,091
that look and taste identical,
995
00:41:20,124 --> 00:41:21,327
but you won't be able
to see each other.
996
00:41:21,360 --> 00:41:23,732
This is gonna be a mess.
997
00:41:23,765 --> 00:41:26,203
- Salmon is in!
- Heard. Let's go!
998
00:41:26,236 --> 00:41:28,709
And with double elimination
on the line...
999
00:41:28,742 --> 00:41:31,046
- How that sauce
looking, Willie?
- Is that Christian?
1000
00:41:31,080 --> 00:41:33,652
- Shanika, you there?
- it's time to get in sync...
1001
00:41:33,685 --> 00:41:35,455
- Got it.
- Duck's at 130!
I'm pulling it!
1002
00:41:35,488 --> 00:41:37,960
- What are they doing?
- Use the cream
you cooked them in!
1003
00:41:37,993 --> 00:41:40,164
- I already strained it.
- Gordon: No! Look at me.
1004
00:41:40,198 --> 00:41:42,135
- Ugh!
- You need to get on
the same page now.
1005
00:41:42,168 --> 00:41:44,106
...or they'll be out
of the kitchen for good.
1006
00:41:44,139 --> 00:41:46,644
- It just looks bland.
- It tastes like cough syrup.
1007
00:41:46,678 --> 00:41:48,014
It's that disappointing.
1008
00:41:48,014 --> 00:41:49,182
Oof.