1 00:00:01,135 --> 00:00:03,206 Gordon: Previously on "MasterChef: Back to Win"... 2 00:00:03,240 --> 00:00:04,943 Welcome to the top ten. 3 00:00:04,943 --> 00:00:07,682 You have to elevate gas station snacks 4 00:00:07,682 --> 00:00:09,720 - into gourmet dishes. - Wow. 5 00:00:09,753 --> 00:00:12,224 That's the secret of any great chef-- elevation, right? 6 00:00:12,258 --> 00:00:13,794 - It's about to go down. - Let's get it! 7 00:00:13,794 --> 00:00:16,332 I melted the gummy bears down. I poured the beer in there. 8 00:00:16,366 --> 00:00:17,368 - What? - That sounds disgusting. 9 00:00:17,401 --> 00:00:19,238 I want that immunity pin back. 10 00:00:19,238 --> 00:00:21,544 And while some created snack magic... 11 00:00:21,610 --> 00:00:24,583 It's ( bleep ) delicious. It's one of the best dishes that you've cooked. 12 00:00:24,616 --> 00:00:27,789 Immunity goes to Christian and Shanika. 13 00:00:27,822 --> 00:00:30,695 - ...one cook was left behind. - ( bleep ) 14 00:00:30,728 --> 00:00:33,634 - It's difficult to eat. - The fondant is gross. 15 00:00:33,668 --> 00:00:35,872 Unfortunately it does not taste good, young lady. 16 00:00:35,905 --> 00:00:37,842 Say good-bye. 17 00:00:37,842 --> 00:00:39,680 - Tonight... - Top nine. 18 00:00:39,713 --> 00:00:43,453 ...another winner's mystery box reveals a familiar face. 19 00:00:43,486 --> 00:00:46,694 - Gerron! - And he's spicing things up. 20 00:00:46,694 --> 00:00:48,396 Oh, my God. 21 00:00:48,430 --> 00:00:50,334 - Emily, your favorite. - This is my worst nightmare. 22 00:00:50,367 --> 00:00:52,338 But if they can't stand the heat... 23 00:00:52,371 --> 00:00:54,710 - When we have too much spice, we don't want that. - Yeah. 24 00:00:54,743 --> 00:00:55,945 I'm not gonna make that mistake. 25 00:00:55,979 --> 00:00:57,582 Bowen, don't use that ( bleep ) caviar. 26 00:00:57,616 --> 00:00:59,252 ( bleep ), where did the last minute go? 27 00:00:59,252 --> 00:01:00,354 ...they'll have to say good-bye 28 00:01:00,387 --> 00:01:01,557 to the MasterChef kitchen. 29 00:01:01,590 --> 00:01:02,358 ( bleep ) 30 00:01:02,391 --> 00:01:03,894 It's a little bit bizarre. 31 00:01:03,894 --> 00:01:05,397 It's hard like a hockey puck. 32 00:01:05,397 --> 00:01:07,268 Gordon: You've missed the mark. 33 00:01:07,301 --> 00:01:08,571 You're a much better cook than that dish was. 34 00:01:08,571 --> 00:01:09,806 I hate this part. 35 00:01:20,762 --> 00:01:22,298 - All right. - Top nine. 36 00:01:22,298 --> 00:01:23,567 - It's a big one. - Yup. 37 00:01:23,567 --> 00:01:26,306 But an even bigger surprise inside that box. 38 00:01:26,339 --> 00:01:28,310 Hello? Things are gonna get hot tonight. 39 00:01:28,343 --> 00:01:31,449 Things are gonna get very hot. 40 00:01:31,482 --> 00:01:33,420 - Whoo! - Welcome back, guys. 41 00:01:33,453 --> 00:01:35,658 - Mystery box. - Oh, that's a big mystery box. 42 00:01:35,692 --> 00:01:39,031 - Oh. - This mystery box is so huge. 43 00:01:39,065 --> 00:01:41,402 I'm pretty sure there's a person inside. 44 00:01:41,436 --> 00:01:43,306 - Oh, here it is. - Here we go again. 45 00:01:43,340 --> 00:01:45,043 Who's under the mystery box this time? 46 00:01:45,043 --> 00:01:46,446 - Yeah, it's a big box again. - I know, right? 47 00:01:46,479 --> 00:01:48,283 We are on top nine right now. 48 00:01:48,316 --> 00:01:50,153 I've been on the top three three times, 49 00:01:50,187 --> 00:01:55,397 and I am just so close to holding that trophy, I can even taste it. 50 00:01:55,430 --> 00:01:59,673 Right, welcome back to the top nine. 51 00:01:59,673 --> 00:02:01,042 Whoo! 52 00:02:01,075 --> 00:02:02,912 Shanika and Christian, 53 00:02:02,912 --> 00:02:07,287 enjoy that immunity whilst it lasts 54 00:02:07,321 --> 00:02:12,364 because that last challenge was the final time 55 00:02:12,364 --> 00:02:13,668 we're giving out the immunity pin this season. 56 00:02:13,701 --> 00:02:15,070 Michael: Come on! 57 00:02:15,103 --> 00:02:17,909 - I knew it. I knew it had to end. - Come on. 58 00:02:17,976 --> 00:02:21,349 - You're lucky. - Yeah! 59 00:02:21,382 --> 00:02:23,954 I'm the only one out of the top nine 60 00:02:23,988 --> 00:02:25,792 who has not gotten the immunity pin. 61 00:02:25,825 --> 00:02:28,998 But, hey, I'm not here to win that immunity pin. 62 00:02:29,031 --> 00:02:32,772 - I'm back to win. - So after tonight, 63 00:02:32,772 --> 00:02:34,743 all of you must cook in every single challenge. 64 00:02:34,776 --> 00:02:36,045 Wow. 65 00:02:36,079 --> 00:02:38,383 But whoever cooks the best dish tonight 66 00:02:38,416 --> 00:02:41,890 does still get a huge advantage in the next challenge. 67 00:02:41,890 --> 00:02:43,460 Ooh! 68 00:02:43,493 --> 00:02:45,063 And trust me, you want that one. 69 00:02:45,097 --> 00:02:46,533 But, of course, 70 00:02:46,533 --> 00:02:48,637 if you're the worst cook of the night, 71 00:02:48,671 --> 00:02:50,508 you will be eliminated. 72 00:02:50,541 --> 00:02:54,115 Now we've got another exciting winner's mystery box 73 00:02:54,115 --> 00:02:56,319 for all of you tonight. 74 00:02:56,352 --> 00:02:57,421 Are you ready to see who's under here 75 00:02:57,454 --> 00:02:59,559 and what they've brought for you? 76 00:02:59,593 --> 00:03:00,460 All: Yes, Chef. 77 00:03:00,494 --> 00:03:02,799 You're gonna love this one. 78 00:03:04,135 --> 00:03:05,671 Let's see who's inside. 79 00:03:06,940 --> 00:03:08,677 - Uh... - Oh. 80 00:03:08,711 --> 00:03:11,149 - Wait, wait. - Ooh, there's smoke. 81 00:03:11,149 --> 00:03:13,053 ( gasping ) 82 00:03:13,086 --> 00:03:15,223 - Oh, my God. - Who is it? 83 00:03:17,027 --> 00:03:18,898 Wow. 84 00:03:18,898 --> 00:03:20,835 Who is that? 85 00:03:20,868 --> 00:03:23,206 - What? - ( cheering ) 86 00:03:24,609 --> 00:03:27,749 Oh! Gerron! 87 00:03:27,782 --> 00:03:29,418 Hey there! 88 00:03:29,418 --> 00:03:31,122 Good to see you, man. Welcome back. 89 00:03:31,122 --> 00:03:34,428 - Hey, Chef. - What an entrance. Man! 90 00:03:34,428 --> 00:03:35,698 - That was epic. - Good to see you, buddy. 91 00:03:35,732 --> 00:03:36,900 - Gerron: Hi, Joe. - Shanika: Oh, my God. 92 00:03:36,934 --> 00:03:38,838 It's Gerron. 93 00:03:38,838 --> 00:03:40,040 Gerron is the winner of my season, season nine. 94 00:03:40,073 --> 00:03:41,275 Gerron! 95 00:03:43,012 --> 00:03:46,185 Congratulations, Gerron! 96 00:03:46,185 --> 00:03:48,557 He's known for big, bold flavors. 97 00:03:48,591 --> 00:03:50,427 Big plates, you know what I mean? 98 00:03:50,460 --> 00:03:52,832 And heavy on the spice. 99 00:03:52,866 --> 00:03:55,404 - Gerron, welcome back, young man. - Thank you. 100 00:03:55,437 --> 00:03:56,640 What an absolute pleasure. 101 00:03:56,673 --> 00:03:58,109 And one of our most recent winners. 102 00:03:58,143 --> 00:03:59,713 How much has your life changed since then? 103 00:03:59,713 --> 00:04:02,151 Oh, my gosh, Gordon, it's changed tremendously. 104 00:04:02,151 --> 00:04:04,589 I'm working on a family-inspired cookbook, 105 00:04:04,589 --> 00:04:06,392 traveling the world doing cooking classes. 106 00:04:06,426 --> 00:04:07,629 I've opened up a restaurant. 107 00:04:07,695 --> 00:04:11,102 And I'm working on my own brand of Nashville hot sauce. 108 00:04:11,135 --> 00:04:12,972 I mean, life-changing, completely. 109 00:04:13,006 --> 00:04:14,509 Amazing. 110 00:04:14,543 --> 00:04:15,812 How does it feel to see some of the competitors 111 00:04:15,845 --> 00:04:17,916 - you recognize? - Oh, it feels amazing. 112 00:04:17,949 --> 00:04:21,456 I mean, Bowen, Emily, Shanika. 113 00:04:21,489 --> 00:04:23,627 I mean, strong, strong cooks in the kitchen. 114 00:04:23,661 --> 00:04:25,698 I'm excited to see, you know, how they've developed 115 00:04:25,765 --> 00:04:28,571 as chefs over this period of time. 116 00:04:28,571 --> 00:04:30,040 Bowen, would you like Gerron to come and work 117 00:04:30,073 --> 00:04:31,677 with Shanika in your restaurant? 118 00:04:31,710 --> 00:04:34,148 Of course. 119 00:04:34,148 --> 00:04:35,785 But I cannot pay you a lot. 120 00:04:39,793 --> 00:04:41,630 Right, everyone, please head to your stations 121 00:04:41,663 --> 00:04:45,771 so we can see what's under your Gerron-inspired mystery boxes. 122 00:04:49,813 --> 00:04:52,986 Right, on the count of three, lift those boxes. 123 00:04:53,019 --> 00:04:57,662 - One, two, three. - Lift. 124 00:04:57,695 --> 00:04:58,864 - Whoa! - Wow. 125 00:04:58,898 --> 00:05:00,635 - Wow. - Oh, my gosh. 126 00:05:00,635 --> 00:05:03,541 - Oh, what the hell? - Oh! 127 00:05:03,574 --> 00:05:05,978 There's all this weight of just chilies 128 00:05:06,012 --> 00:05:07,749 from all around the world. 129 00:05:07,782 --> 00:05:11,422 Jalapenos, serranos, poblanos, Thai chili peppers. 130 00:05:11,455 --> 00:05:13,661 I mean, the list goes on. I love spicy food. 131 00:05:13,694 --> 00:05:16,165 I'm always cooking with chilies and peppers, so I'm excited. 132 00:05:16,165 --> 00:05:17,936 - Let's go. - Whoo! 133 00:05:17,936 --> 00:05:21,075 - Emily, your favorite. - Yeah, my favorite. 134 00:05:23,179 --> 00:05:24,683 I hate spicy food, 135 00:05:24,683 --> 00:05:26,820 so this is my nightmare challenge. 136 00:05:26,854 --> 00:05:28,691 This is not even, like, "not my favorite." 137 00:05:28,691 --> 00:05:31,563 Like, "Oh, you know, I don't love it, but I'll do it." 138 00:05:31,597 --> 00:05:33,567 No. I cannot with spicy food. 139 00:05:33,601 --> 00:05:36,272 I put every kind of pepper under the sun 140 00:05:36,305 --> 00:05:37,909 inside those mystery boxes. 141 00:05:37,976 --> 00:05:41,884 So don't be afraid to get nice with that spice. 142 00:05:41,917 --> 00:05:43,687 Tonight you'll have to prove that you can keep up 143 00:05:43,721 --> 00:05:46,960 with his spicy palate and cook dishes with heat. 144 00:05:46,994 --> 00:05:51,703 You will have only 45 minutes to cook a hot and spicy dish 145 00:05:51,703 --> 00:05:55,277 using the peppers under Gerron's mystery box. 146 00:05:55,310 --> 00:05:57,916 - Right, you guys ready? - All: Yes, Chef. 147 00:05:57,949 --> 00:06:00,420 Your time starts... 148 00:06:01,289 --> 00:06:04,596 - Now. - Let's go. 149 00:06:04,629 --> 00:06:06,600 - Oh, boy. - Come on, Willie. Come on, Willie. 150 00:06:06,633 --> 00:06:08,938 Wow, Willie, you're Usain Bolt there. 151 00:06:12,812 --> 00:06:14,883 Roasted red peppers. 152 00:06:14,916 --> 00:06:16,118 Lemon. 153 00:06:16,152 --> 00:06:18,557 Where's the plantain? 154 00:06:18,591 --> 00:06:19,993 We have Japanese eggplant. 155 00:06:20,026 --> 00:06:23,567 Being Lebanese, I'm no stranger to spices 156 00:06:23,601 --> 00:06:25,103 and flavor and peppers. 157 00:06:25,136 --> 00:06:27,575 So I wanna take those flavors that I learned 158 00:06:27,575 --> 00:06:29,579 from my childhood, from my grandparents, 159 00:06:29,613 --> 00:06:31,550 and really bring it to my plate today. 160 00:06:31,583 --> 00:06:34,088 Oh, it's super important for me to impress Gerron. 161 00:06:34,088 --> 00:06:38,029 I watched his season and I loved how he stayed true to his roots, 162 00:06:38,062 --> 00:06:39,566 and that's what I'm gonna do. 163 00:06:39,633 --> 00:06:40,768 Aarón: There you go, Amanda. Good job, young lady. 164 00:06:40,801 --> 00:06:43,874 - Thank you. - Need my peas. 165 00:06:43,908 --> 00:06:45,811 Come on, baby. 166 00:06:45,845 --> 00:06:48,316 Willie, you getting set up for success tonight. 167 00:06:48,349 --> 00:06:50,922 - Get it done. - Heard. 168 00:06:51,924 --> 00:06:54,696 Okay. Perfect. 169 00:06:54,696 --> 00:06:57,067 So I'm gonna be doing an Indian samosa today 170 00:06:57,100 --> 00:06:59,873 using a ton of fresh chilies, 171 00:06:59,906 --> 00:07:04,616 and I'm gonna be making two different chutneys as well. 172 00:07:04,649 --> 00:07:06,052 I absolutely love Indian cuisine, 173 00:07:06,052 --> 00:07:10,393 and my father was a huge fan of everything spicy. 174 00:07:10,393 --> 00:07:13,634 This dish is inspired by my childhood 175 00:07:13,667 --> 00:07:16,840 and my dad's love for spice. 176 00:07:16,873 --> 00:07:19,211 You know, he passed away from cancer 177 00:07:19,244 --> 00:07:21,015 when I was six years old, 178 00:07:21,015 --> 00:07:25,758 so this is a dish that I'm cooking with my heart today. 179 00:07:27,729 --> 00:07:29,899 Everybody's off to a strong start. 180 00:07:33,139 --> 00:07:35,043 I'm a sweet and spicy boy, 181 00:07:35,076 --> 00:07:37,682 so I want to be able to be putting myself on the plate. 182 00:07:37,682 --> 00:07:40,420 I'm making a seafood stuffed pepper, 183 00:07:40,420 --> 00:07:45,430 and it's served with spicy chili sweet sauce 184 00:07:45,463 --> 00:07:47,602 and also fried plantain cake. 185 00:07:47,635 --> 00:07:49,973 In China, we always eat spicy food. 186 00:07:49,973 --> 00:07:51,910 I like burning my mouth. 187 00:07:51,943 --> 00:07:53,814 That's the spice level I really like. 188 00:07:53,847 --> 00:07:58,389 So the peppers for me are not an unfamiliar ingredient. 189 00:07:58,389 --> 00:08:00,160 Where's my cayenne pepper? 190 00:08:02,899 --> 00:08:04,034 Okay, breadcrumbs. 191 00:08:04,068 --> 00:08:07,074 Oh, so he's using those peppers. Got it. 192 00:08:07,074 --> 00:08:10,715 You know, I like spicy food, but everyone's going savory. 193 00:08:10,748 --> 00:08:13,754 Let's stand out. Let's go sweet. 194 00:08:13,787 --> 00:08:16,927 Doing dessert in 45 minutes, there is no room for error. 195 00:08:16,960 --> 00:08:19,198 But the last time I took a risk, 196 00:08:19,231 --> 00:08:20,835 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 199 00:08:25,845 --> 00:08:28,249 with a spicy chocolate dipping sauce. 200 00:08:28,282 --> 00:08:30,788 Everyone can throw a chili into something, make it hot, 201 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 203 00:08:34,929 --> 00:08:37,635 is the balance of heat, the fat, the sweet. 204 00:08:37,668 --> 00:08:39,038 It's all gonna come together. 205 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. 210 00:08:48,456 --> 00:08:50,861 How many immunity wins you got, Derrick? 211 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 224 00:09:19,184 --> 00:09:21,355 to kind of cut the richness of that bone marrow 225 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. 227 00:09:25,263 --> 00:09:26,933 We want them to bring the heat, 228 00:09:26,967 --> 00:09:28,069 but not obliterate our palates. 229 00:09:28,102 --> 00:09:30,775 So that balance is going to be key. 230 00:09:30,808 --> 00:09:33,312 When we have too much spice, the actual flavor of the food 231 00:09:33,312 --> 00:09:36,018 can be drowned out by that spice, and we don't want that. 232 00:09:36,018 --> 00:09:39,024 Gerron: So I would do some sort of cooling element, 233 00:09:39,057 --> 00:09:43,499 like a yogurt sauce that will downplay that heat a bit. 234 00:09:43,534 --> 00:09:44,969 Exactly. When you start the fire, you gotta have the water hose. 235 00:09:45,003 --> 00:09:47,073 - Absolutely, absolutely. - Absolutely. 236 00:09:48,777 --> 00:09:52,685 If you can't stand the heat, get out the kitchen. 237 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.