Gordon: Previously on"MasterChef Junior"...
Gordon: The pastry's raw.
I don't think this dish is good.
Eva, please say good-bye.
- Bye! - Bye, Eva.
Tonight, some tough guests come to wrestle it out...
The Miz, what can you cook?
If you guys got a microwave in here,
- What? - ...just call me Chef Boy-R-Miz.
- Oh, no. - ...in the ultimate tag-team smackdown.
Switch!
- Come on. - I don't know what to do.
- Tag it out! - He's okay.
And then it's the toughest
elimination challenge of the season.
Gordon: Tonight, you'll have to flawlessly recreate
one of my signature dishes
at the same time and speed as I do.
And a fight for a spot in the semi-finals.
Gordon: Molly, what are you doing?
- Grabbing a spoon to my ravioli on. - Just get it on, girl.
The construction of the pasta-- beautiful.
Daphne: The pasta is gluey.
It looks a little bit thrown together at last moment.
( squeals )
- Amazing. How cool... - Looks great.
- ...do those stations look? - Guys.
Get in the ring.
You have no idea how excited I am.
Yes, I can see you're like a five-year-old kid.
( cheering )
Welcome, guys.
- Oh, my gosh. - What?
- Whoa! - What? No!
- No! - No!
This is like a boxing ring.
What are we doing today?
Like, are we boxing? Are we cooking?
What's going on right now?
Tonight, you'll have to tap into your inner wrestler
because it's time for the tag-team challenge.
( cheering )
But tonight, you will not be paired with each other.
All of you are going to be paired
with some very special guests,
some people who know about tag-teams.
They're tough,
and they yell even louder than I do.
Please welcome WWE superstars
Dolph Ziegler.
( cheering )
Natalya.
- Oh, my God. - Yes!
Gordon: Ember Moon.
Oh, wow!
Gordon: And finally, The Miz and Maryse.
It's WWE superstars.
I watch the WWE with my brother a lot,
so this is just so cool.
- How cool is that, guys? - Awesome.
Come on! Seriously, guys, all of you, welcome.
It's a pleasure to have you here
in the amazing MasterChef Junior kitchen.
Thank you.
Now, guys, you eat a lot, right?
- Yes. - Yep.
She's an amazing cook.
And you are a proper tag-team. Husband and wife, right?
- We are. - Right.
Unfortunately, there's only room
for one of you to cook tonight.
- Who is the best cook? - No one beats my wife.
- Wow. Wow! - Not even you, my friend.
Oh!
So the fact that you're an amazing cook,
unfortunately that means you're not cooking this evening--
which you've got the bird's-eye view from the amazing balcony.
- Good luck. - You are The Miz's manager,
so you'll be doing the managing from upstairs.
Now, Dolph, how good is your cooking skills?
I can boil ramen noodles out of that package.
- Oh, oh. Oh, gosh. - Oh, boy.
- Oh, no. Oh, no. - Natalya, cooking skills?
I can fry an egg if need be,
but I toss a great Greek salad.
- Okay. - Okay.
That's at least better than what-- yeah.
- We can work with that. - Ember Moon, give me something.
I can sear salmon.
- Oh, okay. Okay. - That's promising.
The Miz, what can you cook?
Look, if you guys got a microwave in here...
- What? - ...I am your guy.
Just call me Chef Boy-R-Miz.
Oh, my.
- Oh, no. - Nope, no.
What do you mean, no? What do you mean, no?
Now, which one of you wants me?
Oh, gosh.
Right, let's get you guys paired up, shall we?
Dolph, you'll go tonight with Molly.
- Oh, awesome. - No!
Dolph is able to cook Ramen noodles.
I mean, I guess that's something.
Natalya, you're going to be cooking with Liya!
- Come on. - Yay!
Liya: I am actually really happy that I am paired with Natalya
because I feel like she has some sort of idea of cooking,
and, you know, girl power.
- Really? Oh, yay! - You can wear my kitty-cat ears.
Ember Moon.
You're from Texas and so is he.
You're with Grayson!
Hey!
Both: We got this.
Which means Miz is with Ivy!
- We're gonna win. - Sure.
Boom! There we go.
Ivy: The Miz?
He says that he cooks everything in the microwave.
I'm going to have to tell him how to cook everything,
so that's gonna be so hard.
All right, guys, listen closely.
In case you don't know how a tag-team works,
you'll each take turns cooking.
When we call "switch," you'll tag your partner,
climb through the ropes, and swap out.
Daphne: The winner of this challenge
will receive one of the coolest prizes
we have ever given out...
A free trip to WrestleMania!
- Come on! - Hey, now.
Molly: I am super pumped.
Me and my family watch WWE,
so it'd be incredible to go experience this.
Gordon: Right, it's time to find out what you guys are going to be cooking.
We have the perfect dishes for these big, brawny wrestlers.
A platter of tiny, delicate finger foods.
- Wow. - Ooh.
Now, you've got the most amazing lobster rolls
on a toasted brioche,
curried chicken puffs,
incredible buffalo chicken lollipops
with a bleu cheese dressing,
and then lamb meatball with a cucumber sauce.
And then finally, a roasted beef horseradish popover.
Are you good at any of this?
- Yes. - Good.
Just to make sure you understand what you're working with,
come on up here and taste all of these dishes.
- All right. - After you.
Okay.
Gordon: Ladies, gents, dig in, please.
( chattering )
I'm going to go for this thing.
Ivy, that's a lobster roll.
- Is this the popover one? - Yeah.
What's in there?
Curry and lamb definitely, because--
Curry and-- you can actually taste that?
- So, that's horseradish. - It doesn't taste like horseradish at all.
All of you, please head to your stations.
Wrestlers, put on those MasterChef Junior aprons, please.
I'm not really familiar with any of these foods,
so I'm just going to have to trust what I know about cooking
and hope that my partner knows something.
At your stations, you'll find everything you need
to make your gorgeous appetizer platter.
You will have 60 minutes to make all of your dishes,
so communication is key.
Here's how it's going to work.
All the kids are going to start,
which means all the wrestlers
are going to have to bring it home.
- Oh, my God. - Oh, boy.
Take a little time right now
to strategize your appetizer platter.
So the very first thing, what are we going to do?
So the lamb is something you can do
while you're doing the chicken.
- Okay. - So let's talk about
what we think should be in the crust of this
because that's probably the first thing we want to get done.
We should probably start off with the lobster
because that takes the longest to cook.
Okay, I need you to do the whole lobster.
Yeah, the whole lobster is mine.
Just can you, like, mallet-- can you, like, crush it?
- No. I'm too scared to. - What?
Well, then-- I'll do that part.
Okay, I'll do anything else.
We should cut everything up first.
Mm-hmm.
You cut things up, you put them in a fryer.
There's five dishes. It's not that hard.
Wrestlers, please exit the ring.
Wish your partners good luck.
- Good luck. You got this. - Thanks.
- You got this. Team Texas. - We got this.
- You got this. You got it. - We got this.
- You got this! You! - Oh, okay.
Gordon: This is it.
Let's have 60 minutes on the clock, please.
Are we ready?
All: Yes, Chef!
- Your time starts now. - Whoo!
- Go, Liya. - Gordon: Let's go!
There you go, there you go.
Going fast and concise at the same time.
- Yes, respect the knife. - Always.
Okay, I'm dropping the lobster.
Good, good job. Let's get that in there.
- Ooh! - You're going to have to get it out.
So the first thing you get done is the lobster, right?
Absolutely.
Gordon: Lobster straight into the water,
and then take it out, and let it rest,
and then shuck that lobster.
Ivy: I'm working on the steak right now.
There you go. Salt that bad boy up.
Pop it in. Boom, boom, boom.
And then I think I would move on to the roast beef popovers,
get a nice seasoning on the outside, sear that,
and let it cool down so when you start to slice that roast beef,
it's not going to be very rubbery.
It's probably the most stressful thing
I think I've done in a very long time.
Way different from being in the ring,
- I tell you that, Grayson. - Whoo!
- Natalya: Popover? - Liya: Yes.
Natalya: How long do we keep those in?
- For about 10 minutes or so. - Okay.
But those trays need to be piping hot
to get the rise on those popovers,
otherwise you're in trouble.
Yup, absolutely. They'll be cakey and weighed down.
I am right now going to start on the curry puffs.
Here, we need a little more vadouvan.
You're doing amazing.
Now, what about those amazing puffs?
They're delicately spiced,
they have that wonderful curry flavor,
but if you add too much spice,
they can become overpowering,
and there's no way to recover.
Ember: The meatballs,
- let's not make them too big. - I know.
The lamb meatball, the season, the shaping,
the cooking is really important.
Absolutely. Good point.
I'm going to get started on the lollipop.
Okay, great.
Now, those chicken lollipops, I mean, that's not easy.
You have to make sure that you have a really flavorful batter,
making sure that it's not caked on.
That's right.
60 seconds to go to our first change.
Whoo. Pressure is on.
Yeah, I'm freaking out. This is so much pressure.
Everyone is so intense and so zoned-in.
You're going to have to break down the lobster, by the way.
All you're doing is stirring and cutting.
These are things that I can do.
I don't know how to break down a lobster.
- I mean, I'll cut it in half. - I'm sweating.
I'm feeling so overwhelmed. I don't know where anything is.
I don't know how to turn the oven on.
I'm not sure if this is what I signed up for.
This is just mayhem.
Stand by!
Judges: Five, four, three,
two, one...
- And switch! - Switch!
Gordon: Let's go!
Judges: Three, two, one...
- And switch! - Switch!
Gordon: Let's go!
You got it.
Go, go, go, go, go!
Get in, get in, get in!
- You got this. - I got it.
- Okay. - All right, we're in.
Liya: Season the steak.
Okay.
Okay, now bring it back over here.
- The whole thing? - Yeah.
The meatballs, just put them in the pan.
The Miz: I have an eight-year-old bossing me around.
Like, I don't get bossed around by anybody.
I'm not going to lie about it.
I'm a bit overwhelmed.
Move fast.
Oh, you know what you can start doing?
You can start getting your meatballs.
- Yeah, mix that. - Okay.
- You don't need all of that. - Am I doing it wrong?
No, it's okay, it's okay.
Grayson: You're going to start our chicken puffs.
Stir your garlic and onion.
Garlic and onion, garlic and onion.
Uh, oh, man. This'll work, right?
There you go. That's perfect, that's perfect.
I think it needs more, like, liquid or something.
It's really dry. I don't know what to do.
I feel like I should be doing something else.
Just add the chicken and stir it, okay?
- Put the chicken in. - We need perfect chicken.
Start breaking that guy down.
So what do I do?
Crack off the tail.
Yeah. Move, move.
Now season it first. Season it first.
Oh, jeez. Be careful, be careful!
I like a lot of pepper, but maybe the chef doesn't. I don't know.
Chicken. Use your hands and try to, like, coat it.
Great, that's good.
Bring it all the way to the fryer,
and just drop them in.
Good job. Yeah, there you go.
Good!
Is this enough onion or do I need more?
That's enough, that's enough.
- All right, Grayson. - Yes.
How do you feel Ember's doing?
- Ember is doing good. - Great.
She made that curry chicken,
and she's about to get ready to fold those.
Oh, what am I needing?
I don't even know what I need. I'm so flustered right now.
First you're going to brush with the eggs, okay?
Aarón: Okay, perfect.
- A little bit less chicken. - Okay.
Because you want to be able to fold it.
Bam, I like it.
Best of luck, okay, guys?
- Okay, now what? - Salt.
Maryse: This is why I do the cooking at home.
Don't be a knucklehead. Come on.
- Gordon: Right. How's it going, Ivy? - Good.
How are we feeling?
It's a little bit stressful.
A little bit stressful.
How would you describe The Miz's performance?
For, like, his first time doing this...
Yeah, he's fast, isn't he?
He's pretty fast.
Now what? Now what?
I need you to start on the chicken.
Put buttermilk in it.
Got it.
And then dip the chicken in it.
We're going to marinate the chicken in the buttermilk.
Keep it going. You got this.
Okay, what I want you to do
is I want you to put the yogurt and the cream--
Do you know which one the yogurt is?
It's okay. Just give it a taste.
They both taste like yogurt.
- I'll let you figure it out. - Okay.
Molly is extremely nervous.
She's pacing. She's concerned.
Hopefully she has enough confidence in Dolph
to get things knocked out.
Now put these on it.
I'm okay, I'm okay.
He's okay.
Did not see that.
- Make sure they're closed tightly. - I am.
Grayson: Do your lamb meatballs have good color?
Almost. Oh, my God, why won't these flip?
- These... are great. - Molly: Those are done.
Let's go! Whoo!
- Liya: Check on the poppers. - I think they're done.
Okay, now take them out.
- Is it hot? - Yeah.
Sorry. Oh! Watch out, watch out, watch out.
If it's hot, let go of it. Just let go of it.
Oh!
Natalya dropped a whole tray of poppers.
- ( Daphne gasps ) - Could you imagine?
Oh.
It's okay.
We actually had three that stayed on the pan.
I'm so relieved we have more popovers in the pan.
We only need three.
- You okay? - Yeah.
We just got to hurry up now and get back on track.
Gordon: You okay, Natalya? You good?
- Yeah. - Good girl.
Don't burn yourself. Please be careful.
I'm, like-- I'm just not a good cook.
Yeah, you are. You're doing well.
You're doing very good indeed.
Liya: Put it right here? Yeah, it's hot.
It's very hot. Good.
- How's she doing? - Good.
Yeah, are you falling behind?
No, I think we are on time and we're doing great.
The clock's ticking fast.
You need to speed up a little bit, okay?
Keep it going, yes?
- Parsley. - Parsley.
Chop a little bit of parsley.
Which one is parsley?
The green leaf. The leaf.
There's, like, three green leaves.
15 seconds to go until your switch.
Make sure you get it evenly coated.
Gordon: Here we go.
Five, four, three, two, one.
- Let's go! Switch. - Let's go!
- Good job, Liya: - Tag it in.
By the way, you got to get everything done
- so I can plate it. - I know.
Let's go. We got this.
You're doing great.
Good job, good job, good job, good job.
We're doing great. We're doing awesome.
All right, so, Dolph, do you feel out of your comfort zone?
1001% out of my comfort zone.
Yes, I'm helpless sitting on the sidelines.
And when I'm in there, I'm even more helpless.
So I don't know what's helping.
We just kissed the ends.
Aarón: There you go, kiss the ends.
It's beautiful. Can't wait to put that in the oven,
Got to add a little, uh--
- Dijon. - Dijon.
Molly, are you concerned about anything?
The only thing that I am concerned about
is definitely time management.
Keep that pace up because don't forget, guys,
you got to turn out five of these appetizers.
- Yes, Chef. - Keep working, Molly. You got it.
Come on, Liya, we got this. We got to finish strong.
Now, Natalya and Liya,
they were able to recover from the popovers,
and now they are cranking big-time.
They're way in front right now.
Stand by. One minute to our final switch, guys.
Wrestlers, you're going to bring it home.
Ooh! Come on, Grayson. Set me up good.
Set me up good with those sauces.
Dolph: What about the little triangle thing?
- Forgot about those. - Oh, the curry puff.
Gordon: Here we go.
Five, four, three,
two, one, switch.
Gordon: The last 10 minutes! Let's go.
All your sauces are ready, okay?
- Take the chicken wings out. - I am, I am, I am.
These look really good, by the way.
Get the lobster rolls. Start the lobster rolls.
Should I put the lobster in them?
Yes, put the lobster in them.
It needs to be hot.
It needs to be those nice buffalo-y--
Okay, yep.
Aarón: Start plating some food, guys!
- Come on, guys! - Grayson: Steak curling up really nice.
Stand them upright. Stand it upright.
Make it beautiful.
What's left? Meatballs.
Yes, yes, yes. Put the meatballs on.
Is there a sauce for them?
- Um.... - We're about to have one.
Let's go, guys! Come on!
- Wait. What sauce is that? - I don't know.
You're number one, Mike.
Ivy: Chives on meatballs.
- On the meatballs? - Yes.
Look at the speed of Miz.
- Yes. - Look at him go.
- Look at that. - Whoa, from behind.
- Look at that. - Here he comes.
Now sprinkle some on top of the meatballs.
Come on,, go quick, go quick, go quick.
- Gordon will love that. - Good.
Last minute, guys. Come on, let's go.
- Aarón: Final 60 seconds. - Daphne: They have to look beautiful, guys.
Grayson: Chives go on top of the meat.
- Beef? - A little bit. Hurry, hurry.
Let's go, Natalya. You need to have those garnishes!
Make sure it looks beautiful.
Ivy: Take the chicken wings,
finish them with hot sauce batter.
- Grab the hot sauce-- - Oh, the batter, yeah, yeah.
Grab the hot sauce. Grab the hot sauce batter.
- Where is it? - It's the orange.
Gordon: 30 seconds to go.
- Home stretch. - You got it, you got it.
Horseradish cream on the meat.
- Oh, my God. - Plate, plate, plate.
What now? What else? What else? We're done.
Yeah, we're good!
Let's go, let's go, let's go.
- Aah! - Judges: Ten, nine, eight,
seven, six, five, four,
- three, two, one. - Yeah!
Gordon: And stop! Well done.
- Yes! - Hey, that was stressful, but you did it.
- Good job. - Yay!
Now it's time to see how you all fared.
First up, Ivy and The Miz.
Please bring your platter up.
That looks great, Mike.
- Excellent. - Bon appetit.
So, visually, it looks good.
The Miz: Well, I had someone leading me,
and trust me, I didn't want to let her down.
Now, who seared the meatballs in the pan?
I did.
They're cooked beautifully. Let's get that right.
The lobster rolls.
Lobster's cooked beautifully,
but it's just too heavy-handed on the salt.
Who put the salt in the lobster?
- Uh, Miz. - Is that right?
She just threw me under the bus. Yes.
Come here, you. Eat that.
- I mean, you got to try this. - Don't speak with your mouth full.
That's the best thing I ever tasted in my life. Can I get more?
Actually, can I have that other one, please?
- No, you cannot. - Okay, just checking.
That is way too salty. Back in line.
Okay, so let's go for these chicken lollipops.
Was that good or bad?
That's delicious.
Well done.
Miss Ember Moon, and of course, young Grayson.
Visually, it looks good.
Did you guys form the meatballs
kind of early on in the cook?
With about 20, 30 minutes left to go, yeah.
That sauce on the bottom,
it's a little bit dense.
It needed maybe a little touch of olive oil,
- something to smooth it out. - Okay.
Gordon: The curried chicken puffs,
they feel very light.
So as you can see, it's got all puff and no chicken.
Daphne: The beef needs a better sear,
and then it would be a perfect dish.
- Thank you. - Thank you very much.
You can both head back. Good job.
Next up, Dolph and Molly, please.
Visually, the platter looks all over the place.
Dolph, do you play golf?
- I have. - And do you hit a square ball?
- I do not. - The meatballs,
they look like Rubik's cubes.
What is that sauce?
What did you do?
I thought it was some yogurt
and lemon shavings I think we had?
- Some zest? - Congratulations on
the most mysterious sauce ever
in the history of MasterChef.
Aarón: Now let's taste some of these roasted beef popovers.
I've got to say, that meat is very rare,
but there's a good amount of flavors on the outside.
So let's dig in on these chicken lollipops.
A really nice crisp on the chicken itself.
That might be the star on this plate.
- Thank you. - Gordon: Please head back.
Okay, Liya and Natalya,
please bring us your tray.
I think you guys worked really well as a team,
and the plates show it.
They really look lovely.
Okay, let's try these meatballs.
The lamb meatballs are nicely cooked, but quite dense.
I feel like some lemon zest would've nailed it.
I love the color on the outside of those lollipops.
The sauce is delicious. It's well-balanced.
Now, who cooked the roast beef?
- We both did. - Both.
I love the cook underneath. Solid.
There's no sort of sogginess going on there.
Horseradish, beautifully done.
Right kind of tartness and the heat.
- Well done, both of you. - Liya: Thank you.
- That was great. - We nailed it.
For a person who never, like, really cooked that much
for her whole life before, she did really good.
- Tough one, this one. - Yeah, absolutely.
- Oh, boy. - Gordon: Now,
instructing someone who has no idea how to cook
- is no easy task. - I think we did better
than some of the other people.
A little bit fragmented to begin with.
- I thought we killed it. - Their presentation was spot-on.
- Gordon: They worked very well. - Daphne: I was very impressed
- what they turned up. - Everything was cooked through.
- Are we clear on the winner? - Yes, we are.
Right, all of you, please come down to the front, thank you.
I feel like The Miz and me did amazing,
and I feel like we smacked down the other teams.
Gordon: I've got to say, you all did an incredible job.
But tonight, unfortunately,
there can only be one winning team.
Congratulations goes to...
Liya and Natalya.
- Well done. - Yay! Oh, my God.
I am so happy.
I finally get to go to a WWE match,
and I'm just so proud of Natalya.
Her cooking today was, like, amazing.
Now, it's time to say good-bye
to our amazing superstars.
- Bye. - Bye, Grayson. Good luck.
I'll see you at WrestleMania.
Pleasure meeting you. Great job.
Wait, the thing.
Take care, guys.
Great job. Awesome.
Gordon: Thank you very much.
Great job. Thank you.
Both: Bye!
Thank you.
How cool was that?
- Awesome. - So cool.
That was so much fun.
But listen up, playtime is over.
It's time for your last elimination challenge.
This is your moment
to seal your spot into the top three.
And trust me, this will be
your hardest challenge yet.
It's time for your last elimination challenge.
This is your moment
to seal your spot into the semi-finals.
Tonight, you have to use all the skills
that you have learned in this kitchen
to replicate a dish
by one of the greatest chefs in the entire world.
- That's right, it's me. - Oh!
Now, this is something that you'd find
on the menu of my Michelin star restaurants.
- ( whistles ) - You'll be making...
truffle egg yolk ravioli with wild mushrooms,
laced with an incredible truffle beurre blanc.
Now, there's one big catch.
You'll be cooking this dish
at the same time and speed as I do.
And you'll have to follow me every step of the way.
- Oh, my God. - You're working at my pace.
And tonight I'm your clock.
Once I've finished my ravioli,
you've then got 60 seconds to finish yours.
Yes, Chef.
And if your dish doesn't look as good
and taste as delicious as mine,
then unfortunately your time here has run out.
All right, all of you head to your station.
Right now, I'm really confident about this challenge
because I have a lot of experience
cooking with dumplings at my mom and dad's restaurant.
And that's basically the same thing as ravioli,
just, like, Chinese.
- Kids, are you ready? - Yes, Chef!
This is it. Our time...
starts now.
First things first, the pasta.
Let's go, guys. Blender off.
Take your flour
straight into your mixer.
Right, let's go.
From there, we add eggs.
We're going to use four egg yolks
and two whole eggs.
Daphne: Guys, it's about following exactly
what Chef Gordon is showing you, okay?
All: Yes, Chef!
Gordon Ramsey has been making this dish
for well over a decade.
- Saffron water, one tablespoon in. - Tablespoon.
After that, a teaspoon of oil in.
And he is incredibly fast.
Now we're going to start blending.
I mean, I don't know how
I'm going to be able to keep up with this.
Good girl, Molly.
I have to stay calm, I have to stay focused,
and I have to use all of my ability
to make sure this is perfect.
30 seconds, let's go.
Aarón: Pulse, everyone. Stop and start.
From there, lift that up, lid off.
No, leave that. I didn't say take that off.
I don't know why you're not listening, Ivy,
but we're going to be in trouble if you don't listen.
Lid off. Now look at me, look.
I'm rolling round, and look what's happening.
It's all coming together.
I've never done anything this hard,
especially at Gordon Ramsay's speed.
Lightly flour your board,
and we start kneading the pasta dough.
So I'm going to have to pay attention
really, really good and get in my zone.
Look how smooth that is.
We've got this nice pliable dough.
Take some plastic wrap, wrap it up nicely,
and I'm going to stick that on the side to rest.
- Pasta done, yes? - Yes, Chef.
Ricotta into the bowl,
nice and seasoned, salt and pepper.
Come on, Ivy, pick it up. Salt and pepper.
One nice tablespoon of chopped black truffle goes in.
- One nice spoonful. - Whisk that in.
This should be a nice firm mix. Look.
It's a lot of pressure making a Michelin star dish.
Pick up the ricotta. Stick that inside your pastry bag.
Hurry up, Molly. Get it to the top of the nib, and then off.
It's extremely technical,
so I'm going to have to put on my A-game.
Now we're going to go on to making the beurre blanc.
Pan on, high heat, two nice knobs of butter in.
This is first spot to get into the coveted semi-final.
One finally diced shallot into the butter.
Yes, Chef!
So I need to prove that I can take it to the next level.
- White wine goes in. - How much wine, Gordon?
- All of it. - Okay.
And add half the heavy cream into that.
In. Good. That's the base of the beurre blanc.
- Okay. Okay. - Gordon: Right.
Next, look what I'm doing.
In, two, three, four, five knobs of butter.
- Is it looking nice and shiny? - Yes, Chef.
Good. And finish your beurre blanc
with a spoon of black truffle puree.
And then you gently whisk in that truffle,
and there we have our black truffle beurre blanc.
Next, take your big truffle.
My big truffle?
And slice five nice slices down.
Aarón: Thin. Thin, thin, thin.
From there, julienne it,
so we've got these nice truffle for the garnish.
Nice knife work over here. That's gorgeous.
Good. Now, tablespoon of olive oil into the pan.
From there, sauté your mushrooms nicely.
Really important to give them a proper sear.
Aarón: Mushrooms should be going in. Let's go, Liya.
You've got to step it up, young lady.
Liya: Right now, I've got to get into my fast mode
because it's for the semi-finals.
Pick up your thyme and strip those little buds over the mushrooms.
- Keep that pan super hot. - Deep breath, Liya.
Okay, you got this.
Lay the mushrooms out on your tray resting.
Daphne: Great work.
Now it's time to start rolling your pasta.
- Yes, Chef. - Lightly flour your surface.
Roll. Now, really important.
I do not want the pasta too thick
because it's only an egg yolk we're cooking, okay?
Roll it out nicely. Here we go.
- Yes, Chef. - Let's go, guys.
Pasta goes into the machine twice. Heard?
- Heard, Chef! - Yes, Chef!
Thank you. Keep it going, guys. You're doing a great job.
Ivy: It's so important to have the pasta the right thinness
because if you do it too thick,
like that thick, you're going to undercook it.
And if you do it too thin, you're going to fry the egg.
Good girl, Molly. Lovely. Down again.
- Careful. You okay? - Yeah.
Straighten it up.
Use the back of your hand to navigate it in there.
Now look where we are.
We've got one more time. Keep it going, guys.
Looking at my dough, it feels a little too hard.
My dough may be too thick.
So right now I've just got to press with all my strength
and, like, just hope for the best.
That's the length we're looking for.
It's nice and thin.
- Heard? - Yes, Chef.
Now we're going to make two.
Cut in and bring it down two, please.
Push hard, Molly. Down, boom, and then slide it.
- There you go. - Pipe on.
Lightly heat up the egg.
Just put the tip in the water, and then push that down there,
- so I've got a little indent, yes? - Yes, Chef.
Now for the most difficult part of the entire season.
( squeals )
Take your eggs,
carefully taking all the white out,
and then, bang, sit that in the middle.
- Keep it going, guys. - Yes, Chef.
Right, look at me.
Take your pastry brush very carefully
and gently go round the pasta. Gently, okay?
And this is it, guys, the moment of truth,
the $100,000 ravioli.
We're going to close these beautiful raviolis up.
I'm stressed and exhausted and I'm not even the one cooking.
If they mess this up, they're done for.
- Oh, mine popped. - Start again.
Don't sit there, just start again.
This egg yolk breaking is, like,
the worst possible thing that could happen to me.
The semi-finals is on the line.
This could mean I'm out of here.
We're going to close these beautiful raviolis up.
Daphne: If they mess this up, they're done for.
- Oh, mine popped. - Start again.
Don't sit there, just start again.
I'm a little bit panicky,
but I know I have to stay composed,
or else I'm not going to finish in time.
Watch. Put it down.
Carefully push that around, gently.
Okay.
All the egg white needs to be out.
I have to get this ravioli done fast,
'cause it's not this dish without a ravioli.
Aarón: Grayson, take your time.
Got it.
There you go, mijo. I like that.
Lift it up and get all the air out.
If the air doesn't come out, it'll burst open.
- Grayson, gently. - Yes, Chef.
Hurry up, Molly.
I'm looking for my paintbrush
to wipe the egg yolks on.
Use your fingers. It doesn't matter.
- Ivy, well done. - Okay, we're done.
Does everybody have a ravioli?
- All: Yes, Chef! - Gordon: Come on, Molly.
I've almost got it. Oh, gosh.
Gordon: Gently pick up that ravioli.
Gently. Look at me.
$100,000 ravioli, and place it in that water.
The ravioli needs to cook for 90 seconds
so the egg yolk is runny,
but the pasta itself is cooked through.
Now we start dressing the plate, guys.
Take your mushrooms.
Come on, Molly. Speed up.
Start plating. Make it beautiful, guys.
Your batters of truffle around the outside.
I'm going to lift my ravioli out,
drain like this.
Off, and then from there,
carefully, it goes onto my plate gently.
And then carefully sauce my ravioli,
sauce my mushrooms, and then finish
with a little touch of chopped truffle on top.
There we have a beautiful egg yolk ravioli.
All of you, you've got 60 seconds now
to finish your ravioli. Let's go, guys!
Daphne: Remember, don't lose that ravioli.
Let's go. Well done, Ivy. Well done, Liya.
Aarón: Come on, you got to put that ravioli
on your plate and get the sauce.
30 seconds to go. Come on! Molly, what are you doing?
- I'm grabbing a spoon. - Just get it on. Let's go!
Daphne: Truffle shavings, remember.
Gordon: Sauce, beurre blanc, 20 seconds to go.
- Well done, Liya. - Aarón: More sauce! Let's go!
- Let's go! This is great! - You need truffles on top!
Ten, nine, eight, seven,
- six, five, four... - Truffles, truffles.
...three, two, one.
- Gordon: And stop! - Aarón: Hands in the air.
Daphne: Time!
Hands in the air. Well done.
Liya: Oh, my-- oh, my God, that was...
I'm literally, like, shaking right now.
Gordon: Well done.
I wish I put more sauce on it.
I don't think I have enough sauce.
Looking around, everybody else's dish
looks really, really good.
So I don't know if I've earned my spot
in the semi-finals.
I just wish it had a little more sauce on the whole plate.
It's safe to say that Chef Gordon's dish was flawless.
Now the question is, were you able to keep up with his standards?
Gordon: First up, Molly, please. Let's go.
Molly: Keeping up with Gordon was very stressful
and nerve-wracking.
- Good job, Molly. - It looks amazing.
I'm nervous they're going to call me out
on my lack of sauce.
But I really hope that the judges
will really see past the plating
and see that all of my flavors are there.
Fingers crossed.
Gordon: Okay, so visually, it looks a little bit
- thrown together at last moment. - Yes, Chef.
Okay? There's no glaze on the ravioli,
and there's no sauce on top of the ravioli. Why?
I just ran out of time, Chef.
Right. But it's all about that yolk in the middle.
- Let's see, shall we? - Yes, Chef.
The egg yolk...
...is beautiful inside.
Thank you, Chef.
Oh, my God.
You've seasoned it beautifully.
- Thank you, Chef. - The egg yolk is rich,
but I'm going to give that to you.
It's raw.
That pasta needs at least another 60 seconds to cook.
Yes, Chef.
Molly, you got a beautiful caramelization on these mushrooms.
- Thank you. - The sauce, delicious.
But as we said, the pasta itself is undercooked.
- Yeah. - Aarón: Molly, I think right here,
your dish, because it's so scattered
and none of the components are interacting,
I think that's really affecting the flavor of it.
- Yeah. - But that pasta,
I love the thinness of it.
I think the yolk's cooked perfectly,
so you should feel very good about that.
- Thank you, Chef. - Gordon: Thanks, Molly.
- Good job, Molly. - Ivy: Good job, Molly.
Thank you.
Next up, Grayson, please. Thank you.
This one ravioli could mean
me getting into the semi-finals
or me going home tonight,
so I'm feeling quite nervous.
Young man, visually it looks like it's got finesse.
Let's get that absolutely clear.
Some of the mushrooms could've been a little bit smaller,
but the thinness of the pasta looks good from here.
- Thank you, Chef. - Let's see how it tastes.
Now, how long did you cook it for?
I cooked it for about 90 seconds.
Young man, you know, these last couple of weeks
have been a bit of a roller coaster for you, haven't they?
- Yes. Yes. - You've been up, you've been down.
But tonight, young man, you've gone back up.
- It's good. It's really good. - Thank you so much.
What would I change? A heavier sear on the mushrooms.
Seasoning's on point. Sauce is delicious.
The ravioli is cooked beautifully.
Really, really well done.
Grayson, your dish, it looks like Chef Gordon's.
It is really beautifully balanced and well-seasoned.
- You really nailed this dish. - Thank you.
Grayson, the construction of the actual ravioli
has the right amount of ratio between ricotta and yolk,
- and you cooked it perfectly. - Thank you so much.
- Thank you, well done. - Good job, Grayson.
- Ivy: Good job, Grayson. - Great job.
Good job. Good job.
Next up, Liya, please. Thank you.
- Good job, Liya. - Thank you.
Liya: I'm really nervous right now.
The judges, they were really tough on Molly,
so right now I'm just hoping that the judges like my plating,
and I could make it to top three.
So, visually, it looks good.
- Thank you, Chef. - Is the yolk intact?
- Yes, Chef. - We'll find out in a minute.
- And it is. - ( no audible dialogue )
Liya, mushrooms cooked beautifully.
Great sear, great seasoning.
I have one big concern about it.
Your pasta is too thick.
Why have you left your pasta so thick?
When I was rolling it out in the thinner piece,
I didn't roll it enough.
Liya, the balance of the mushrooms
to the beurre blanc is delicious.
But I have to tell you, the pasta is gluey.
Liya, you approached these ravioli
almost as if you were making dumplings, I think.
- Yeah. - This is pasta that needs
- to be followed accurately. - Yes, Chef.
And I think your ravioli suffered because of that, and that's a shame.
But I think you have the most compelling
beurre blanc that I've tasted so far,
It's helping almost the imperfection of the pasta.
That's how good that sauce is.
Thank you, Chef.
- Thank you. - Thank you.
Right now, I think I'm in a lot of trouble.
The ravioli is the star of the dish.
Since the dough is really that bad, I may go home.
Next up, Ivy, please.
Good job, Ivy.
Ivy: No matter what happens right now,
I'm really proud of what I did.
But, I mean, like, I really, really want to see
that I make it into the top three
because that would be amazing.
I'm so close to semi-finals right now.
So, visually, could've done with
a few more mushrooms on there.
Sauce looks a nice consistency.
Pasta looks beautifully thin.
And the thinner it goes,
the more difficult it is to nail.
- Mm-hmm. - But the essence for me
is what's inside those sheets of pasta.
How long did you cook it for?
Um, 90 seconds.
Let's find out.
Wow.
Ivy, the egg yolk is delicious.
The pasta is super-thin,
in fact, one of the thinnest of the evening.
I just wish you'd cooked the mushrooms a little bit better,
because that would be a near-perfect dish.
- Yes. - You nailed this pasta.
It's thin, it's delicate, it's cooked perfectly well.
Aarón: Yeah, Ivy, you know,
the sauce is that good that we need more of it.
But the construction of the pasta and the ravioli?
- Beautiful. - Thank you.
Thank you. Wow.
Good job.
Right, Ivy, Liya, Grayson, Molly, all of you, well done.
What an extraordinary performance.
But right now, Miss Daphne, Chef Aaron, and myself
need to really seriously talk this out,
because there's very few mistakes
separating all four dishes.
Excuse us.
Wow.
Liya: I'm going home because my dough was not even thin enough.
Molly: But at least it was cooked well.
I couldn't get away from Liya's pasta.
It looked like more of a pierogi to me.
But Liya really nailed that beautiful beurre blanc.
And her plating was just-- it perfectly mirrored yours.
Incredible. Now, Molly's plating
was a little bit all over the place
and the pasta was undercooked.
- Daphne: Right. - But her seasoning
on that beurre blanc was incredible.
Yeah, it made you want more.
Daphne: Ivy, I think, really crushed it,
but she missed having the sauce on the plate.
I got a good amount of sauce from Grayson's.
I think we can all agree who is going home, yes?
- I think so. - Yeah.
Gordon: There are four of you.
Unfortunately, only three of you
can move into the semi-finals.
Tonight, we went to extraordinary lengths
to determine who that is.
We've made our decision, and trust me,
this has been a tough one and somewhat of a shock.
And the person that we feel slightly missed the mark
and therefore will not be moving on into the semi-finals...
That person is...
Molly.
Unfortunately, your pasta dough was raw.
- It's okay. - You did so good.
- Molly... - You did so good.
- Molly! - It's okay, it's okay.
Oh, Molly, you are the princess of proteins,
and you, young lady, will go down in history
as one of the most sought-after grill masters
in the history of this competition.
- We are going to miss you. - Thank you, Chef.
Molly: I'm really, really proud of myself,
even though I'm leaving.
This whole journey has been incredible.
Hello! Welcome to you all.
- ( cheering ) - I knew it!
I've grown so much as a cook.
- I did it! Woohoo! - Let's go, Molly.
I came in as the grill master,
but now I can do so many more things.
Daphne: So this is your signature biscuit dough?
- Just trying to-- - Oh, yeah, impress you guys.
- Yes! - Okay, I like it.
I got to work with some of the most amazing
judges and cooks in the whole entire world.
Looks good. You should be so proud of what we see tonight.
Thank you, Chef.
And now I'm a lot more confident,
and I want everybody to know
just to keep pushing yourself.
I will always, always keep cooking.
- Bye, darling. - All: Bye!
Bye, Molly.
Gordon: Next time on"MasterChef Junior"...
Welcome to our incredible semi-final.
...the home cooks get a taste of home.
Liya!
And the pressure is intense...
You can do it!
- I'm doing-- - I don't know what she does.
- Really tense. Come on. - Daphne: Wow.
...as they battle it out to claim a spot in the finale.
Gordon: This is a dish that can sit
in any good restaurant in America.
- It's that good. - Wow!
The two home cooks who will be facing off
in the grand finale are...