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- Announcer: Last time...
- Bibimbap. Whoo!
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00:00:03,763 --> 00:00:05,658
Announcer:
...an exotic pressure test...
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00:00:05,738 --> 00:00:08,151
Make sure, it tooks amazing.
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00:00:08,231 --> 00:00:09,787
Announcer: ...brought
out the best in Shaun.
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00:00:09,821 --> 00:00:12,990
That makes me so happy.
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00:00:13,024 --> 00:00:14,858
Announcer: But for Diamond...
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- Wow. - Announcer:
The results were hard to stomach.
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00:00:17,195 --> 00:00:19,063
Diamond, it looks like puke.
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00:00:19,097 --> 00:00:20,598
Announcer: Ending her
MasterChef journey.
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00:00:20,632 --> 00:00:22,666
Gordon: Sorry to say goodbye to Diamond.
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00:00:22,701 --> 00:00:24,235
( applause )
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00:00:26,538 --> 00:00:30,140
Announcer: Tonight, on
a two-hour MasterChef...
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All: Whoa...
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That is a chef's dream.
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Announcer: A high-end mystery box...
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00:00:35,880 --> 00:00:38,449
takes the competition
to a whole new level.
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00:00:38,483 --> 00:00:42,686
This is MasterChef cooking
at its absolute best.
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Announcer: And then...
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- Salmon.
- All right!
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Announcer: For the top
nine it's sink or swim.
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There's no ocean in Kentucky.
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Announcer: And only the
sharpest home cooks will survive.
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It's definitely one of the worst.
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You're a talented
cook, but it's dreadful.
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This is the top nine.
There's nowhere else to hide.
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I'm proud of how far I've come,
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but I've yet to show
the judges what I can do,
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and my confidence is wavering.
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Come on in and get to your stations.
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I've really gotta step it up
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and create something amazing
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just to show myself
that I still belong here
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and I have what it takes.
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Welcome back to MasterChef kitchen.
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( cheers, applause )
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You're all experiencing
an incredible opportunity
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throughout this competition
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to learn from not only Christina and I,
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but some of the best
chefs in the world today.
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And now we have another phenomenal chef
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and guest judge to introduce.
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Who is it?
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Christina: Joining us
in the MasterChef kitchen
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is the owner of a highly
respected culinary empire.
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Having won accolades
in some of the biggest
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and best known cooking
competitions in the world.
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Please welcome...
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Gordon: Chef Kevin Sbraga.
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- How are you?
- Good. Good to see you.
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Welcome to MasterChef kitchen.
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Katie: I'm ecstatic. I've been
a fan of Chef Kevin forever.
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He's a high-end chef.
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One of the best in the country.
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Welcome to MasterChef kitchen.
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Thank you, I'm excited to
be here. I appreciate it.
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Wow.
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Katie: This little Mississippi
girl doesn't know a lot
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about super high-end foods,
but I'm like a sponge.
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I'm gonna absorb
everything from Chef Kevin.
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Christina: For those that
haven't been to your restaurants,
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give me a little insight.
What are they like?
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My food is a refined American food.
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It's all about the ingredients for me.
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And I can't wait to see what all of you
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home cooks can do.
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Hell, yeah.
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Now it's time for your next big
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Mystery Box Challenge.
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Christina: Kevin, would
you like to do the honor?
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On the count of three.
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One, two, three...
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lift.
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Whoa.
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Fine dining ingredients.
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Mm...!
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Nice.
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Terry: When I lift the
mystery box, I see a mystery.
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There are a lot of items here
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that unfortunately I have
never really dealt with before.
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Okay.
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Christina and I personally selected
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all of the ingredients in
your mystery box tonight.
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You have baby octopus,
black cod, lamb belly,
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squash blossoms, early tomatoes,
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garlic buds, vintage red wine.
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That there is a chef's dream.
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Shaun: Finally a high-end box.
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I mean, this box is my dream box.
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I am excited like a kid
in a candy store right now.
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The person with the best dish
in this mystery box challenge
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will win a huge advantage.
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00:03:50,675 --> 00:03:52,242
Gordon: Kevin, since
this is your first night
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inside MasterChef
kitchen, may I invite you
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00:03:55,146 --> 00:03:57,114
to participate in
your first mystery box?
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With those ingredients?
Absolutely. I'd love to.
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This is a big one.
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Kevin Sbraga will be cooking live
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in front of you guys.
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00:04:05,190 --> 00:04:06,490
Christina: You're gonna have 60 minutes
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00:04:06,524 --> 00:04:09,426
to make us one spectacular dish.
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Your 60 minutes starts... now.
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Gordon: Wow, what a mystery box.
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Have we gone too far too
soon with the top nine?
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00:04:26,945 --> 00:04:28,612
Christina: We're
trying to push them more
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into that fine dining space
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and out of the ingredient comfort zone
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that some of them are living in.
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Where am I gonna put this sucker?
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What I want to see is them being
a little bit more daredevil.
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00:04:39,524 --> 00:04:42,059
Gordon: They're using ingredients
they've never used before.
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That was really our motivation
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00:04:43,962 --> 00:04:47,264
for bringing Chef
Kevin in at this point.
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Gordon: What a huge inspiration
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for him to be cooking
in front of the top nine.
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00:04:53,271 --> 00:04:55,839
Whoo! It's hot in here.
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00:04:58,309 --> 00:05:00,210
- Gordon: Kevin, all good?
- Kevin: All good, Chef.
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- What's the dish, please?
- An octopus salad,
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lamb belly,
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- and then tandoori cod.
- Gordon: Nice.
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00:05:06,584 --> 00:05:08,852
- I'm actually doing three dishes.
- Three.
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I've gotta show them what I can do.
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These are definitely not ingredients
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that you're used to seeing
in a firehouse kitchen,
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that's for damn sure.
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00:05:17,395 --> 00:05:19,263
I wanna make pan-seared and baked cod
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with a parsley cream sauce,
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00:05:21,499 --> 00:05:22,733
and a watermelon radish salad.
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00:05:22,767 --> 00:05:24,401
I'm definitely gonna keep my eye
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on Chef Kevin up there.
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I wanna see what techniques he's using.
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00:05:27,572 --> 00:05:29,606
You know, take a little
something from him.
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My husband and I love
having a date night
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and going out to eat.
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00:05:33,778 --> 00:05:36,580
So I've definitely been
around high-end food a lot.
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00:05:36,614 --> 00:05:38,615
So I'm gonna do lamb belly
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00:05:38,650 --> 00:05:41,485
with some vadouvan spice and
I'm gonna use the eggplant.
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00:05:41,519 --> 00:05:43,053
I'm gonna make a chickpea puree.
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00:05:43,087 --> 00:05:45,222
I wanna bring a fine dining experience
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to the three judges today.
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00:05:47,859 --> 00:05:50,861
Gordon: 20 minutes gone,
guys. 40 minutes remaining.
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00:05:50,895 --> 00:05:53,163
This smells good. Tell me
about the dish. What you did.
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00:05:53,197 --> 00:05:56,233
I'm just gonna make a
tandoori-spiced black cod
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over a tomato and squash blossom salad.
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00:05:59,170 --> 00:06:01,705
You look down. What's
the matter with you?
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00:06:01,739 --> 00:06:03,307
I had a rough last time in the kitchen.
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00:06:03,341 --> 00:06:05,142
Do you have any idea
how many rough nights
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00:06:05,176 --> 00:06:06,577
I've had in the kitchen?
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00:06:06,611 --> 00:06:08,278
I'm not feeling good
enough, to be honest.
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00:06:08,313 --> 00:06:10,180
Oh, come on.
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00:06:10,214 --> 00:06:12,382
So your head's gotta get in that game,
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00:06:12,417 --> 00:06:13,817
and if we didn't see
that potential in you,
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00:06:13,851 --> 00:06:15,319
you'd have gone weeks ago.
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00:06:15,353 --> 00:06:16,987
And that's not the case.
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00:06:17,021 --> 00:06:18,722
Yeah?
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00:06:18,756 --> 00:06:21,491
Get that head up. Come back strong.
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00:06:21,526 --> 00:06:23,327
Okay? Come on.
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00:06:24,429 --> 00:06:26,496
All right, Shaun. What direction
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do you think you're gonna go tonight?
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What do we got working here?
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I'm about to cook off this cod
a little bit to see how it looks
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with a red wine braised lamb belly
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with a puree of four different greens.
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This is stuff I do all the
time, high-end fine dining.
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In my opinion, this is
your challenge to win.
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But there's talent in here.
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Just 'cause I'm the high-end guy,
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these guys can pull
off some amazing dishes.
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- Good luck.
- Thank you, Chef.
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Let's put those in there
and see what happens.
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00:06:51,522 --> 00:06:53,123
Right. Brandi, how are you doing?
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I'm doin' pretty good, actually.
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What's the dish? What are you doing?
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I actually made a cod with a
little bit of tandoori spices
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braised octopus,
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00:07:02,333 --> 00:07:04,901
and a play on a hummus
with the fresh chickpeas,
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and I stuffed the
squash blossoms with it.
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00:07:07,238 --> 00:07:09,373
This mystery box has
nothing to do with me
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00:07:09,407 --> 00:07:11,375
because I don't have these
ingredients in Kentucky.
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00:07:11,409 --> 00:07:13,176
What's the fanciest
restaurant in your hometown?
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00:07:13,211 --> 00:07:15,112
We only have one
restaurant in--
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00:07:15,146 --> 00:07:17,414
There's only one restaurant
in the whole town?
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00:07:17,448 --> 00:07:19,650
I don't have a stop light in my town.
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00:07:19,684 --> 00:07:20,851
We only have two in the whole county.
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What about electricity?
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00:07:22,387 --> 00:07:25,422
- I do have electricity,
thank you very much. - Just asking.
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Electricity, plumbing, heat.
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( laughs )
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00:07:29,427 --> 00:07:31,061
- You asked.
- Good luck.
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00:07:31,095 --> 00:07:32,396
Thank you, Chef.
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Too much oil.
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00:07:35,166 --> 00:07:36,933
- All right, Terry.
- Yes, hi, Chef.
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What are you cooking tonight?
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00:07:38,102 --> 00:07:40,504
Tonight I'm going to cook a grilled cod
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with a grilled octopus
on a bed of quinoa.
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00:07:44,375 --> 00:07:47,544
How much exposure have you
had to fine dining restaurants?
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00:07:47,578 --> 00:07:49,913
I have had some exposure,
but not too much.
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00:07:49,947 --> 00:07:52,115
How are you imagining the dish
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00:07:52,150 --> 00:07:53,684
- that you're cooking tonight?
- Pictures.
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00:07:53,718 --> 00:07:56,720
Things that I've read, places
that I've gone virtually in.
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00:07:56,754 --> 00:07:58,088
Imagine that dish.
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00:07:58,122 --> 00:08:00,624
Fine dining is all about,
like, taking a snapshot
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00:08:00,658 --> 00:08:02,626
- 'cause it's just so beautiful.
- Beautiful, yes, Chef.
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00:08:02,660 --> 00:08:04,027
Git it!
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00:08:04,062 --> 00:08:05,662
Gordon: Guys, 50 minutes gone.
205
00:08:05,697 --> 00:08:09,232
10 minutes away from a
game-changing advantage.
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00:08:09,267 --> 00:08:12,736
Christina: All right, I
am loving this challenge.
207
00:08:12,770 --> 00:08:16,673
The big shock for me tonight is Brandi.
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00:08:16,708 --> 00:08:19,042
She's making fresh
hummus with chickpeas.
209
00:08:19,077 --> 00:08:20,210
These are good.
210
00:08:20,244 --> 00:08:23,280
She's cooking on pure instincts.
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00:08:23,314 --> 00:08:25,882
David, now he's going
down the cod route.
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00:08:25,917 --> 00:08:28,919
What I'm hoping, having
spent the last 60 minutes
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opposite Kevin, it can lift him.
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00:08:30,788 --> 00:08:31,988
Kevin: David, You all right over there?
215
00:08:32,023 --> 00:08:33,824
Not really, but I'm tryin'.
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00:08:33,858 --> 00:08:35,592
Come on, dude, just go
with it. Don't overthink it.
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Gordon: 60 seconds to go, guys.
218
00:08:39,430 --> 00:08:41,832
And for one of you, one minute away
219
00:08:41,866 --> 00:08:44,601
from receiving a
game-changing advantage.
220
00:08:44,635 --> 00:08:47,537
- 30 seconds remaining.
- This is so hard.
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00:08:47,572 --> 00:08:52,342
Gordon: A picture on
a plate. Let's go! 10...
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00:08:52,376 --> 00:08:55,712
Gordon, Christina: Nine, eight, seven,
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00:08:55,747 --> 00:08:58,782
six, five, four,
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00:08:58,816 --> 00:09:01,118
three, two, one.
225
00:09:01,152 --> 00:09:03,286
- Gordon: Stop. Hands in the air.
- Whoo!
226
00:09:08,899 --> 00:09:12,401
High-end fine dining
restaurant quality dish
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00:09:12,435 --> 00:09:14,870
is what we're looking for in this.
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00:09:14,904 --> 00:09:17,606
Gordon, Christina: Five, four, three,
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00:09:17,640 --> 00:09:18,907
two, one.
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00:09:18,941 --> 00:09:20,475
Gordon: Everyone stop. Hands in the air.
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00:09:20,510 --> 00:09:22,210
Whoo!
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00:09:22,245 --> 00:09:24,579
- Well done.
- Whoo!
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00:09:24,614 --> 00:09:26,982
- Kevin, you good?
- I'm good. I'm doing great.
234
00:09:27,016 --> 00:09:29,384
Kevin, please, bring your dishes up.
235
00:09:31,414 --> 00:09:33,348
Wow!
236
00:09:33,382 --> 00:09:35,483
So describe those dishes.
237
00:09:35,518 --> 00:09:40,055
Kevin: So my first dish is
a red wine braised octopus,
238
00:09:40,089 --> 00:09:43,525
piri piri sauce, tomatoes
and garbanzo beans.
239
00:09:43,559 --> 00:09:46,228
The middle dish, braised lamb belly.
240
00:09:46,262 --> 00:09:48,129
Underneath there's a charred eggplant.
241
00:09:48,164 --> 00:09:50,565
On top, roasted mushrooms.
242
00:09:50,600 --> 00:09:52,934
And then the last
dish is a tandoori cod.
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00:09:52,969 --> 00:09:56,705
Underneath, tomato
marmalade and shaved radish.
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00:09:56,739 --> 00:09:59,241
Katie: Chef Kevin,
really? I'm looking at your
245
00:09:59,275 --> 00:10:01,009
three beautiful dishes tonight.
246
00:10:01,043 --> 00:10:02,510
You can just see the flavor
247
00:10:02,545 --> 00:10:04,479
bursting out of each dish.
248
00:10:04,513 --> 00:10:05,847
Gordon: Beautiful.
249
00:10:05,881 --> 00:10:08,550
Katie: I'm so inspired
by everything he does.
250
00:10:08,584 --> 00:10:11,219
It's just ignited this passion in me.
251
00:10:11,254 --> 00:10:13,421
Gordon: The fascinating
thing for me, Kevin,
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00:10:13,456 --> 00:10:14,422
is the harmony.
253
00:10:14,457 --> 00:10:17,058
Balance of textures. Great job.
254
00:10:17,093 --> 00:10:18,560
Christina: I tell you what, guys,
255
00:10:18,594 --> 00:10:20,028
I'm not sure I'd wanna follow
256
00:10:20,062 --> 00:10:22,063
Chef Kevin's three dishes.
257
00:10:23,432 --> 00:10:26,201
Gordon: Time to take a much closer look
258
00:10:26,235 --> 00:10:27,836
at those finished plates.
259
00:10:29,538 --> 00:10:31,172
Christina: Whoo! Lookin' good.
260
00:10:31,207 --> 00:10:32,974
Announcer: Throughout
the Mystery Box Challenge,
261
00:10:33,009 --> 00:10:36,311
the judges taste elements
of all the home cooks' dishes
262
00:10:36,345 --> 00:10:37,412
as they come together.
263
00:10:37,446 --> 00:10:39,514
- David, that's beautiful.
- Thank you, Chef.
264
00:10:39,548 --> 00:10:42,083
Announcer: They now take one final look
265
00:10:42,118 --> 00:10:43,852
to choose the top three standouts,
266
00:10:43,886 --> 00:10:45,453
and the winner of this challenge
267
00:10:45,488 --> 00:10:49,724
will receive a major
advantage in the next round.
268
00:10:49,759 --> 00:10:51,926
The first dish we'd like to take
269
00:10:51,961 --> 00:10:53,395
a much closer
look at--
270
00:10:53,429 --> 00:10:54,696
this individual created a plate
271
00:10:54,730 --> 00:10:56,931
that is both beautiful and colorful.
272
00:10:56,966 --> 00:10:59,067
It's time to see if this home cook
273
00:10:59,101 --> 00:11:01,336
can get their head in the game.
274
00:11:02,805 --> 00:11:05,340
David.
275
00:11:05,374 --> 00:11:06,875
Shaun: David's dish looks beautiful,
276
00:11:06,909 --> 00:11:09,311
so I'm gonna go ahead and
give him credit for that,
277
00:11:09,345 --> 00:11:12,714
but, you know what, I am
the top dog from Vegas.
278
00:11:12,748 --> 00:11:14,416
David's finally starting
to step up his game,
279
00:11:14,450 --> 00:11:17,619
but he has a long way to
go to catch up with me.
280
00:11:17,653 --> 00:11:19,020
What is it?
281
00:11:19,055 --> 00:11:23,191
Tandoori-spiced black
cod on some red quinoa
282
00:11:23,225 --> 00:11:25,060
in a chickpea puree.
283
00:11:25,094 --> 00:11:26,561
Gordon: It looks beautiful.
284
00:11:26,595 --> 00:11:29,464
The contrasting of
the colors are amazing.
285
00:11:29,498 --> 00:11:31,866
Black cod, very difficult to cook.
286
00:11:31,901 --> 00:11:33,435
You seasoned it with what?
287
00:11:33,469 --> 00:11:35,537
Salt, pepper, and tandoori spice.
288
00:11:35,571 --> 00:11:37,739
Then I cooked it in a red wine reduction
289
00:11:37,773 --> 00:11:40,308
with a little shallots,
and then braised it
290
00:11:40,343 --> 00:11:42,811
with some butter and rosemary.
291
00:11:42,845 --> 00:11:44,979
The cod's moist and it's glistening
292
00:11:45,014 --> 00:11:47,215
and it's packed with flavor.
293
00:11:47,249 --> 00:11:49,284
Love that little spice--
that kick, fresh chickpea.
294
00:11:49,318 --> 00:11:51,219
A tad overcooked,
295
00:11:51,253 --> 00:11:53,822
but it's not easy to get right.
296
00:11:53,856 --> 00:11:56,558
I mean, there's a weird
dichotomy going on with you,
297
00:11:56,592 --> 00:11:58,893
because the moodier you
are, the better you cook.
298
00:11:58,928 --> 00:12:00,195
I think it's one of the best dishes
299
00:12:00,229 --> 00:12:01,229
you've cooked in this competition.
300
00:12:01,263 --> 00:12:03,031
Thank you, Chef.
301
00:12:07,670 --> 00:12:09,104
Wow, that's delicious.
302
00:12:09,138 --> 00:12:11,172
I mean, look how juicy it is.
303
00:12:11,207 --> 00:12:13,675
I mean, that's cooked perfectly.
304
00:12:13,709 --> 00:12:15,210
And that's what we're
looking for in fish.
305
00:12:15,244 --> 00:12:17,679
As long as I'm here,
this is the expectation.
306
00:12:17,713 --> 00:12:19,981
You've gotta hit that every single time.
307
00:12:20,015 --> 00:12:21,549
Yes, Chef.
308
00:12:21,584 --> 00:12:23,351
- Congratulations.
- Thank you, Chef.
309
00:12:26,055 --> 00:12:28,089
All right, David.
310
00:12:28,124 --> 00:12:29,624
It didn't seem like you were feeling
311
00:12:29,658 --> 00:12:32,360
this challenge at all. What happened?
312
00:12:32,395 --> 00:12:34,863
I just felt previous challenges
I really gave it my all
313
00:12:34,897 --> 00:12:37,365
and did not get any recognition.
314
00:12:37,400 --> 00:12:39,567
If I gave my all and it
wasn't worthy of top three,
315
00:12:39,602 --> 00:12:41,035
why am I here?
316
00:12:41,070 --> 00:12:45,840
I love the acidity from
those beautiful pink radish.
317
00:12:45,875 --> 00:12:48,176
They're delicious in flavor.
318
00:12:48,210 --> 00:12:52,080
The plate is so delicate,
it's so fine dining.
319
00:12:52,114 --> 00:12:54,582
To be a great chef you have
to be really great at failure.
320
00:12:54,617 --> 00:12:56,251
Because we're gonna keep pushing you.
321
00:12:56,285 --> 00:12:58,586
We're probably gonna make you miserable.
322
00:12:58,621 --> 00:13:00,755
Until we get something
like this out of you.
323
00:13:00,790 --> 00:13:02,924
And look at what you got.
324
00:13:07,062 --> 00:13:09,697
Dude...
325
00:13:09,732 --> 00:13:12,434
you gotta be proud of this dish.
326
00:13:13,569 --> 00:13:15,103
This is who you are, and that's why
327
00:13:15,137 --> 00:13:17,338
- you're standing up here.
- Thank you.
328
00:13:17,373 --> 00:13:20,241
- ( cooks applauding )
- Kevin: Good job, David.
329
00:13:22,678 --> 00:13:25,513
The second dish that we
want to examine further,
330
00:13:25,548 --> 00:13:30,084
this home cook used two tricky proteins
331
00:13:30,119 --> 00:13:33,154
beautifully on the
dish, and it's definitely
332
00:13:33,189 --> 00:13:35,790
a restaurant-worthy plate.
333
00:13:35,825 --> 00:13:38,059
I can see you smilin' all
the way back there. Shaun!
334
00:13:40,529 --> 00:13:42,063
Shaun: I rocked this dish.
335
00:13:42,097 --> 00:13:43,364
I've completely brought Vegas
336
00:13:43,399 --> 00:13:44,866
to the MasterChef kitchen.
337
00:13:44,900 --> 00:13:47,469
And now I got confirmation
from the judges.
338
00:13:47,503 --> 00:13:49,637
You can't beat that. It's
the best feeling ever.
339
00:13:51,006 --> 00:13:53,274
Wow. Awesome. Describe it for me.
340
00:13:53,309 --> 00:13:56,377
Shaun: What we have is
a red wine-braised lamb
341
00:13:56,412 --> 00:13:58,780
vadouvan-seasoned black cod,
342
00:13:58,814 --> 00:14:00,582
and then I did a balsamic reduction
343
00:14:00,616 --> 00:14:02,851
in those beautiful little baby tomatoes.
344
00:14:02,885 --> 00:14:04,853
What did you braise the lamb belly with?
345
00:14:04,887 --> 00:14:06,721
First, I seared off some
shallots and some garlic.
346
00:14:06,755 --> 00:14:08,223
I seasoned it with some vadouvan,
347
00:14:08,257 --> 00:14:09,958
and then I seared it
real quick just to get
348
00:14:09,992 --> 00:14:11,860
a nice crisp exterior on the outside.
349
00:14:11,894 --> 00:14:15,330
Oh, when it hits your
mouth it just melts away,
350
00:14:15,364 --> 00:14:17,065
and that's what a really nice
351
00:14:17,099 --> 00:14:20,101
braised lamb belly should do.
352
00:14:20,135 --> 00:14:21,503
Now, how did you cook this cod?
353
00:14:21,537 --> 00:14:23,838
I just seasoned it with
vadouvan, salt and pepper
354
00:14:23,873 --> 00:14:26,040
and seared it on one side
and 30 seconds on the other.
355
00:14:26,075 --> 00:14:28,276
Oh, it's really good.
356
00:14:28,310 --> 00:14:30,011
It's cooked beautifully.
357
00:14:30,045 --> 00:14:32,113
Tasting this dish shows
that you're front runner
358
00:14:32,147 --> 00:14:35,049
for a reason. Very nice job.
359
00:14:35,084 --> 00:14:37,418
- I'm here to compete, Chef.
- All right.
360
00:14:40,322 --> 00:14:42,190
This looks beautiful.
361
00:14:42,224 --> 00:14:44,893
Why the cod and the lamb?
362
00:14:44,927 --> 00:14:48,162
I wanted to get a play on luscious lamb
363
00:14:48,197 --> 00:14:50,498
and beautiful cod.
364
00:14:50,533 --> 00:14:52,300
You know, music and DJing you're mixing,
365
00:14:52,334 --> 00:14:54,102
you're blending. Every
night is different, right?
366
00:14:54,136 --> 00:14:57,238
With food, you're mixing,
you're blending as well.
367
00:14:57,273 --> 00:14:59,140
Here's the
thing-- I mean,
368
00:14:59,174 --> 00:15:01,509
it shouldn't work together...
369
00:15:01,544 --> 00:15:02,944
but it does.
370
00:15:02,978 --> 00:15:05,446
It's almost like the perfect lamb.
371
00:15:05,481 --> 00:15:07,148
The fish is still glistening,
372
00:15:07,182 --> 00:15:11,786
and that, for me, shows the
flair to cook beautifully.
373
00:15:11,820 --> 00:15:14,188
- Maybe a touch of heat in that puree.
- Okay.
374
00:15:14,223 --> 00:15:16,758
But this is MasterChef cooking
375
00:15:16,792 --> 00:15:19,561
- at its absolute best.
- Thank you, Chef.
376
00:15:19,595 --> 00:15:22,363
- ( applause )
- Ooh, Vegas, baby.
377
00:15:22,398 --> 00:15:24,299
- You did a good job. Good job, man.
- You too, brother.
378
00:15:24,333 --> 00:15:27,101
The third dish we'd like
to take a closer look at,
379
00:15:27,136 --> 00:15:29,370
this home cook has really stepped up
380
00:15:29,405 --> 00:15:31,306
out of her comfort zone.
381
00:15:31,340 --> 00:15:33,107
The plate looks beautiful.
382
00:15:33,142 --> 00:15:36,177
I'd proudly serve it in
any one of my restaurants.
383
00:15:36,211 --> 00:15:38,746
Please step forward... Brandi.
384
00:15:38,781 --> 00:15:40,315
Get 'em, Brandi.
385
00:15:40,349 --> 00:15:42,850
Brandi: I'm right up
here with the Vegas boys.
386
00:15:42,885 --> 00:15:44,519
Of course they're
gonna be called up here.
387
00:15:44,553 --> 00:15:47,021
But me, a fifth-grade
elementary teacher
388
00:15:47,056 --> 00:15:50,058
from Irvington, Kentucky?
Who would have figured?
389
00:15:50,092 --> 00:15:53,995
So Brandi, walk me through all
the components to your dish.
390
00:15:54,029 --> 00:15:56,831
Brandi: I cooked a
seared tandoori black cod
391
00:15:56,865 --> 00:15:59,133
over saut�ed mustard greens.
392
00:15:59,168 --> 00:16:01,970
Saut�ed my octopus
in my pressure cooker.
393
00:16:02,004 --> 00:16:04,839
And the squash blossoms I
stuffed with fresh hummus.
394
00:16:04,873 --> 00:16:07,175
The only ingredient under there
395
00:16:07,209 --> 00:16:09,043
that I've actually
used before is tomatoes.
396
00:16:09,078 --> 00:16:12,880
- Kevin: Wow. So everything
here is new to you. - Mm-hmm.
397
00:16:12,915 --> 00:16:16,384
Wow. Look at that.
It's absolutely juicy.
398
00:16:18,554 --> 00:16:21,823
- How's it taste?
- It tastes fantastic.
399
00:16:21,857 --> 00:16:23,658
The fish is beautiful.
400
00:16:23,692 --> 00:16:25,893
The squash blossoms are
probably my favorite.
401
00:16:25,928 --> 00:16:29,764
But the octopus, I wish it was a
little bit softer in the texture.
402
00:16:29,798 --> 00:16:32,567
Otherwise, it's a fantastic dish.
403
00:16:32,601 --> 00:16:34,068
- Thank you.
- Brandi: Thank you.
404
00:16:37,873 --> 00:16:39,073
It's bloody good.
405
00:16:39,108 --> 00:16:40,375
I mean, you've got everything there.
406
00:16:40,409 --> 00:16:43,811
All the elements to
compose a beautiful dish.
407
00:16:43,846 --> 00:16:45,546
Octopus is near perfect.
408
00:16:45,581 --> 00:16:47,181
The squash blossom, you nailed it.
409
00:16:47,216 --> 00:16:49,384
And how fascinating is
this that two of the guys
410
00:16:49,418 --> 00:16:51,853
standing behind you are from Vegas
411
00:16:51,887 --> 00:16:55,556
and your plating is on
par with their dishes?
412
00:16:55,591 --> 00:16:58,626
- Great job. I congratulate you.
- Thank you.
413
00:16:58,661 --> 00:17:01,162
- ( applause )
- Shaun: Whoo!
414
00:17:03,365 --> 00:17:04,799
Three amazing dishes. Way to go.
415
00:17:04,833 --> 00:17:07,935
I mean, all three are best.
416
00:17:10,272 --> 00:17:13,241
The winner of this very unique
417
00:17:13,275 --> 00:17:14,709
Mystery Box Challenge,
418
00:17:14,743 --> 00:17:19,380
the person who will receive
a game-changing advantage...
419
00:17:21,216 --> 00:17:23,951
Congratulations...
420
00:17:31,243 --> 00:17:34,570
The winner of this high-end
Mystery Box Challenge,
421
00:17:36,106 --> 00:17:39,909
the person who will receive
a game-changing advantage,
422
00:17:39,943 --> 00:17:42,645
congratulations...
423
00:17:42,679 --> 00:17:45,047
Shaun.
424
00:17:45,082 --> 00:17:48,084
We're going to the pantry
to find out your advantage.
425
00:17:48,118 --> 00:17:49,852
I knocked that one
out of the park today.
426
00:17:49,886 --> 00:17:51,387
- Gordon: Great job on those.
- Shaun: Thank you very much.
427
00:17:51,421 --> 00:17:53,055
- Christina: Dude, you did a great job.
- Thank you.
428
00:17:53,090 --> 00:17:55,124
Shaun: It's a great feeling
to win the mystery box
429
00:17:55,158 --> 00:17:56,459
you're supposed to win.
430
00:17:56,493 --> 00:17:58,327
This means I'm the front runner.
431
00:17:58,361 --> 00:18:00,229
I'm the one that
everybody's gunning after
432
00:18:00,263 --> 00:18:01,730
and everybody has to catch up to.
433
00:18:01,765 --> 00:18:04,433
And now I get my advantage.
434
00:18:06,636 --> 00:18:09,605
Congratulations on that
amazing winning dish.
435
00:18:09,639 --> 00:18:10,940
Top eight, Shaun.
436
00:18:10,974 --> 00:18:12,274
Yes. Thank you very much.
437
00:18:12,309 --> 00:18:14,477
- How does that feel?
- I've got goosebumps.
438
00:18:14,511 --> 00:18:16,645
All right, Shaun, down to business.
439
00:18:16,680 --> 00:18:19,715
You have the opportunity
to select what everyone else
440
00:18:19,749 --> 00:18:22,518
- is going to have to cook tonight.
- Nice.
441
00:18:22,552 --> 00:18:25,121
Now it's time to see
what the home cooks can do
442
00:18:25,155 --> 00:18:26,889
with a particular ingredient.
443
00:18:26,923 --> 00:18:28,557
But two sides of the spectrum,
444
00:18:28,592 --> 00:18:30,693
from high-end
to low-end,
445
00:18:30,727 --> 00:18:34,296
it's the number-one most
consumed fish in America.
446
00:18:34,331 --> 00:18:35,598
All right.
447
00:18:40,070 --> 00:18:41,370
Whew. Wow.
448
00:18:43,573 --> 00:18:46,208
Salmon.
449
00:18:47,410 --> 00:18:49,044
That's beautiful.
450
00:18:49,079 --> 00:18:52,081
Now this extraordinary
fish is a chef's dream,
451
00:18:52,115 --> 00:18:55,351
but it takes real skill and patience
452
00:18:55,385 --> 00:18:57,987
and stellar technique
to get it just right.
453
00:18:58,021 --> 00:19:00,589
I grew up eating a slightly less
454
00:19:00,624 --> 00:19:02,525
exciting form of salmon.
455
00:19:04,861 --> 00:19:06,195
( Shaun laughing )
456
00:19:06,229 --> 00:19:08,998
Oh, man.
457
00:19:09,032 --> 00:19:12,101
Gordon: Canned salmon. Mmm... delicious.
458
00:19:12,135 --> 00:19:14,003
Watch and learn.
459
00:19:14,037 --> 00:19:17,473
This is something I
mastered in Paris, Shaun.
460
00:19:17,507 --> 00:19:19,041
It is all in the wrist.
461
00:19:21,778 --> 00:19:23,946
- (sputters)
- Oh-hh!
462
00:19:25,749 --> 00:19:28,684
The challenge with a
canned salmon like this
463
00:19:28,718 --> 00:19:32,221
is how in the hell you elevate it.
464
00:19:32,255 --> 00:19:33,956
Yeah.
465
00:19:33,990 --> 00:19:35,424
( bleep ) me, it stinks.
466
00:19:36,960 --> 00:19:39,061
But here's where it gets interesting.
467
00:19:39,095 --> 00:19:41,096
All the home cooks need to give us
468
00:19:41,131 --> 00:19:43,566
a restaurant-quality dish
to stay in the competition,
469
00:19:43,600 --> 00:19:46,135
but only four home cooks will be working
470
00:19:46,169 --> 00:19:48,871
with this beautiful expensive salmon.
471
00:19:48,905 --> 00:19:51,207
On the other side,
four home cooks tonight
472
00:19:51,241 --> 00:19:55,277
have to crack open a can of salmon.
473
00:19:55,312 --> 00:19:59,381
Shaun, it's up to you
to decide who does what.
474
00:19:59,416 --> 00:20:02,117
- Do you have a strategy?
- I do, Chef.
475
00:20:02,152 --> 00:20:03,719
Last time I wanted to cut the fat.
476
00:20:03,753 --> 00:20:05,054
I wanted to get rid
of the weaker people.
477
00:20:05,088 --> 00:20:07,489
My game plan this time is to go after
478
00:20:07,524 --> 00:20:09,558
the heavy hitters.
479
00:20:09,593 --> 00:20:11,327
So the people who have
worked with finer ingredients,
480
00:20:11,361 --> 00:20:13,596
are getting that can.
481
00:20:13,630 --> 00:20:16,765
Let's go for Nathan.
482
00:20:16,800 --> 00:20:18,767
He's not gonna be able to
handle that whole salmon,
483
00:20:18,802 --> 00:20:20,669
and I think he's gonna
butcher the crap out of it.
484
00:20:20,704 --> 00:20:22,738
So, Nathan, whole salmon.
485
00:20:22,772 --> 00:20:25,374
- Gordon: Dan.
- I'm gonna put Dan with the can.
486
00:20:25,408 --> 00:20:27,276
- Kevin: Excellent.
- Gordon: Eric.
487
00:20:27,310 --> 00:20:29,445
I'm gonna give Eric
the better ingredient
488
00:20:29,479 --> 00:20:30,779
'cause I don't fear him.
489
00:20:30,814 --> 00:20:33,649
Eric's got the salmon. Tanorria.
490
00:20:33,683 --> 00:20:35,217
So I'm gonna put Tanorria with the can.
491
00:20:35,252 --> 00:20:37,219
- Gordon: Terry.
- Terry's goin' to the can.
492
00:20:37,254 --> 00:20:38,921
- Kevin: Wow.
- Gordon: Katie.
493
00:20:38,955 --> 00:20:41,890
- The whole salmon.
- Left we've got Brandi and David,
494
00:20:41,925 --> 00:20:43,926
two feisty competitors.
495
00:20:43,960 --> 00:20:46,161
Okay, one of them is gonna
have a major hard time
496
00:20:46,196 --> 00:20:47,563
breaking down that fish.
497
00:20:47,597 --> 00:20:50,165
I'ma piss 'em off.
498
00:20:50,200 --> 00:20:51,433
I like this one.
499
00:20:54,070 --> 00:20:56,572
- ( chuckles )
- Welcome back.
500
00:20:56,606 --> 00:20:59,008
- Oh, nope.
- ( cooks laughing )
501
00:21:01,978 --> 00:21:04,747
Whoo. I like the view, Chef.
502
00:21:04,781 --> 00:21:07,650
As you can see, Shaun
does not have to cook
503
00:21:07,684 --> 00:21:09,918
in tonight's elimination challenge.
504
00:21:09,953 --> 00:21:12,187
For Shaun's second advantage,
505
00:21:12,222 --> 00:21:16,225
he got to choose what everyone
else has to cook with tonight.
506
00:21:16,259 --> 00:21:19,028
Two versions of a single
very popular protein,
507
00:21:19,062 --> 00:21:22,564
but in two very different forms.
508
00:21:22,599 --> 00:21:24,233
Now, it's time to find out
509
00:21:24,267 --> 00:21:26,368
which version of this particular protein
510
00:21:26,403 --> 00:21:29,238
Shaun's chosen for each of you.
511
00:21:29,272 --> 00:21:31,974
And the answer, guys, is
back there in the pantry.
512
00:21:32,008 --> 00:21:35,244
- ( chuckles )
- He's smiling way too much.
513
00:21:35,278 --> 00:21:37,379
All right, everyone's
gonna have one hour
514
00:21:37,414 --> 00:21:40,349
to make us a restaurant quality dish.
515
00:21:40,383 --> 00:21:42,885
Your 60 minutes
516
00:21:42,919 --> 00:21:45,387
starts...
517
00:21:45,422 --> 00:21:47,022
now.
518
00:21:47,057 --> 00:21:48,757
Have fun.
519
00:21:49,959 --> 00:21:51,026
Please don't run me over.
520
00:21:51,061 --> 00:21:53,429
Go, go, go, go!
521
00:21:53,463 --> 00:21:54,596
Oh, I got a can.
522
00:21:54,631 --> 00:21:56,799
Canned salmon. All right!
523
00:21:56,833 --> 00:22:00,135
- Nice big salmon here.
- Terry: I got canned.
524
00:22:00,170 --> 00:22:01,804
Hey, mister.
525
00:22:01,838 --> 00:22:04,440
I have never cut up a
fish this big before.
526
00:22:06,142 --> 00:22:08,510
Seeing how there's no ocean in Kentucky,
527
00:22:08,545 --> 00:22:10,679
the only fresh salmon
that I've worked with
528
00:22:10,714 --> 00:22:12,548
are filets that have already been cut up
529
00:22:12,582 --> 00:22:14,917
and are ready to go into the skillet.
530
00:22:14,951 --> 00:22:16,285
Ugh.
531
00:22:17,754 --> 00:22:20,189
- Canned salmon?
- Whoo! Let's go.
532
00:22:20,223 --> 00:22:22,424
The fact that Shaun
gave me the canned salmon
533
00:22:22,459 --> 00:22:25,894
shows that Shaun thinks I'm a threat.
534
00:22:25,929 --> 00:22:28,430
After seeing the dish I
produced in Mystery Box,
535
00:22:28,465 --> 00:22:30,032
he's worried.
536
00:22:34,137 --> 00:22:35,204
Huh!
537
00:22:40,877 --> 00:22:42,978
I'm gonna do a Asian-inspired salmon
538
00:22:43,012 --> 00:22:44,546
over a celery and bok choy puree.
539
00:22:44,581 --> 00:22:47,116
It's gonna be beautiful
colors. Lots of flavors.
540
00:22:47,150 --> 00:22:49,284
This isn't something we
exactly do at the firehouse.
541
00:22:49,319 --> 00:22:51,487
Most of the fish that
we get is prepared,
542
00:22:51,521 --> 00:22:54,356
so this is definitely
a new thing for me.
543
00:22:54,391 --> 00:22:57,359
I got the canned salmon and
I'm a little disappointed.
544
00:22:57,394 --> 00:23:01,130
I grew up in North Carolina,
so I'm making my take
545
00:23:01,164 --> 00:23:02,898
on a classic
Southern dish--
546
00:23:02,932 --> 00:23:04,066
salmon croquettes.
547
00:23:04,100 --> 00:23:06,335
I'm making my own
tartar sauce right now.
548
00:23:06,369 --> 00:23:09,638
I'm also going to make
salmon hushpuppies.
549
00:23:09,672 --> 00:23:11,874
- Mmm! That's really good.
- ( whirring )
550
00:23:12,976 --> 00:23:15,210
Today I'm making the pan-seared salmon
551
00:23:15,245 --> 00:23:17,346
with grilled asparagus
and a garlic dill sauce
552
00:23:17,380 --> 00:23:18,480
that goes over it.
553
00:23:18,515 --> 00:23:20,416
In Zambia we have a big fish like this
554
00:23:20,450 --> 00:23:21,950
called the "yalelo,"
555
00:23:21,985 --> 00:23:23,786
but I've never done this before
556
00:23:23,820 --> 00:23:25,854
and I feel extremely nervous.
557
00:23:27,924 --> 00:23:30,893
Dear God, please help
me with this salmon.
558
00:23:32,262 --> 00:23:34,763
Fresh salmon, come on. We
know how exciting they look
559
00:23:34,798 --> 00:23:36,565
when you see them enter onto that marble
560
00:23:36,599 --> 00:23:37,733
in that kitchen first
thing in the morning.
561
00:23:37,767 --> 00:23:40,335
To do it perfectly, is really something
562
00:23:40,370 --> 00:23:41,970
that you gotta perfect over time.
563
00:23:42,005 --> 00:23:43,172
It doesn't happen overnight.
564
00:23:43,206 --> 00:23:44,473
So it's going to be exciting to see
565
00:23:44,507 --> 00:23:46,442
that, one, everyone scales it,
566
00:23:46,476 --> 00:23:49,311
two, fillets up nice and
clean and doesn't hack it up.
567
00:23:49,345 --> 00:23:51,980
Three, remembers to pin bone it all,
568
00:23:52,015 --> 00:23:53,782
and four, portion it properly.
569
00:23:53,817 --> 00:23:55,751
But I gotta say, guys,
I know everyone's looking
570
00:23:55,785 --> 00:23:57,953
at the canned salmon as though
they're at a disadvantage,
571
00:23:57,987 --> 00:24:00,689
but timing-wise, three
twists of the wrist
572
00:24:00,723 --> 00:24:02,925
and you've got that
salmon at your fingertips.
573
00:24:02,959 --> 00:24:04,426
The one thing to keep
in mind tonight, though
574
00:24:04,461 --> 00:24:06,995
is we're looking for something high end.
575
00:24:07,030 --> 00:24:10,232
Salmon, salmon, salmon.
Everybody loves salmon.
576
00:24:10,266 --> 00:24:12,468
Gordon: Now Eric, it
looks like that salmon's
577
00:24:12,502 --> 00:24:13,669
just been pulled from a bear's mouth.
578
00:24:13,703 --> 00:24:16,371
Turn this bad boy over.
579
00:24:16,406 --> 00:24:19,475
Kevin: That does not look good.
580
00:24:19,509 --> 00:24:21,176
- Terry, how are we doing?
- Good, Chef.
581
00:24:21,211 --> 00:24:22,878
Canned salmon. What are you doing?
582
00:24:22,912 --> 00:24:24,813
Today I'm gonna make a salmon au gratin.
583
00:24:24,848 --> 00:24:28,784
Bread crisp with some nice
julienne vegetables to dip it in.
584
00:24:28,818 --> 00:24:30,986
And then I'm gonna put
a side of fishcakes.
585
00:24:31,020 --> 00:24:33,355
- Dry thyme in there?
- Yeah, little bit of thyme in there.
586
00:24:33,389 --> 00:24:35,691
How do you get this into
something MasterChef worthy?
587
00:24:35,725 --> 00:24:37,392
It's gonna have to just be
588
00:24:37,427 --> 00:24:40,062
the colors and the way
that I put it on the plate.
589
00:24:40,096 --> 00:24:42,197
He wants you out. He wants you gone.
590
00:24:42,232 --> 00:24:43,432
Keep yourself in the competition.
591
00:24:43,466 --> 00:24:45,701
- Come on, you can do this.
- Thank you, Chef.
592
00:24:47,237 --> 00:24:48,637
Helps if I plug that in here.
593
00:24:48,671 --> 00:24:50,806
- All right, Brandi.
- Hello.
594
00:24:50,840 --> 00:24:53,308
Why do you think Shaun
gave you this fish?
595
00:24:53,343 --> 00:24:54,810
He probably figured
I'd be more comfortable
596
00:24:54,844 --> 00:24:57,045
with the canned salmon
'cause that's something
597
00:24:57,080 --> 00:24:58,914
you can get at a
grocery store in Kentucky
598
00:24:58,948 --> 00:25:01,316
and a fresh salmon is not.
599
00:25:01,351 --> 00:25:02,918
What's the dish?
600
00:25:02,952 --> 00:25:05,954
I am making a cast iron
salmon, a spinach puree.
601
00:25:05,989 --> 00:25:07,623
At the bottom I've got some roasted
602
00:25:07,657 --> 00:25:11,126
little cherry heirloom tomatoes
and a peach slaw on top.
603
00:25:11,160 --> 00:25:13,262
Okay. Awesome, Brandi.
Keep going. Good luck.
604
00:25:13,296 --> 00:25:14,463
Thank you.
605
00:25:18,167 --> 00:25:19,701
- All right, David.
- Yes, Chef.
606
00:25:19,736 --> 00:25:21,036
Gordon: Tell me about the dish.
607
00:25:21,070 --> 00:25:24,139
I'm making pressure cooker
risotto, with Arborio rice.
608
00:25:24,173 --> 00:25:26,942
A little canned salmon,
peas, and asparagus.
609
00:25:26,976 --> 00:25:28,477
Kevin: I understand you play poker.
610
00:25:28,511 --> 00:25:31,613
There's a gamble cooking
risotto in a pressure cooker.
611
00:25:31,648 --> 00:25:34,616
- Why do that now?
- I'm definitely taking a big risk,
612
00:25:34,651 --> 00:25:36,919
- but that's why I'm here.
- Gordon: Right.
613
00:25:36,953 --> 00:25:40,389
- Good luck.
- Thank you, Chefs.
614
00:25:40,423 --> 00:25:42,124
Let's go, guys.
615
00:25:44,928 --> 00:25:47,129
Gordon: Ten minutes to go.
616
00:25:47,163 --> 00:25:50,532
Stop the clock.
617
00:25:52,001 --> 00:25:53,869
All of you, look at me now.
618
00:25:53,903 --> 00:25:56,805
I've got some very important news.
619
00:25:56,839 --> 00:26:01,510
Shaun has another big
advantage right now.
620
00:26:01,544 --> 00:26:05,380
You have the power to bring somebody
621
00:26:05,415 --> 00:26:09,418
up to the balcony and
put them in the top eight.
622
00:26:09,452 --> 00:26:11,453
Uh...
623
00:26:18,628 --> 00:26:21,263
Gordon: Ten minutes to go.
624
00:26:21,297 --> 00:26:23,632
Stop the clock.
625
00:26:25,692 --> 00:26:27,993
All of you, look at me now.
626
00:26:28,027 --> 00:26:30,129
I've got some very important news.
627
00:26:30,163 --> 00:26:34,800
Shaun has another big
advantage right now.
628
00:26:34,834 --> 00:26:38,871
You have the power to bring somebody
629
00:26:38,905 --> 00:26:42,574
up to the balcony and
put them in the top eight.
630
00:26:43,943 --> 00:26:45,377
Uh...
631
00:26:47,046 --> 00:26:49,848
uh, I'm gonna save Eric.
632
00:26:49,883 --> 00:26:51,150
You wanna take the pass or not?
633
00:26:51,184 --> 00:26:54,119
- I'll take it.
- Christina: Get on up there.
634
00:26:54,154 --> 00:26:56,188
Shaun: I'm saving Eric
because I don't find Eric
635
00:26:56,222 --> 00:26:58,190
to be a major threat
to me at this point.
636
00:26:58,224 --> 00:26:59,758
- Thank you, brother.
- Good job.
637
00:26:59,792 --> 00:27:01,560
Clock starts again, guys.
638
00:27:01,594 --> 00:27:03,695
Less than 10 minutes to go.
639
00:27:03,730 --> 00:27:06,265
Tonight's definitely the
night to go after the big dog.
640
00:27:06,299 --> 00:27:08,700
I'm going after Terry,
I'm going after David,
641
00:27:08,735 --> 00:27:11,370
I'm going after Brandi,
I'm going after Tanorria.
642
00:27:11,404 --> 00:27:13,839
- How you feelin', Terry?
- Feelin' good, Shaun.
643
00:27:13,873 --> 00:27:16,475
( sizzling )
644
00:27:16,509 --> 00:27:17,976
So Tanorria, what do you have here?
645
00:27:18,011 --> 00:27:20,879
Yeah, this is going
to be salmon two ways.
646
00:27:20,914 --> 00:27:23,415
I'm going to have the
fried salmon patty.
647
00:27:23,449 --> 00:27:26,218
I'm going to have the
poached salmon p�te � choux
648
00:27:26,252 --> 00:27:28,353
with some crispy potatoes
to give that texture.
649
00:27:28,388 --> 00:27:30,289
When was the last time you
saw a poached pâte à choux?
650
00:27:30,323 --> 00:27:31,723
Uh, I've never seen it.
651
00:27:31,758 --> 00:27:33,192
There's a reason why
you've never seen it,
652
00:27:33,226 --> 00:27:34,660
'cause there's no such thing.
653
00:27:34,694 --> 00:27:37,663
- Have you got time to...
- I sure hope so.
654
00:27:37,697 --> 00:27:38,964
- Good luck, Tanorria.
- Thank you, Chef.
655
00:27:38,998 --> 00:27:41,300
"Poached salmon p�te � choux"?
656
00:27:41,334 --> 00:27:43,435
Let's go, guys. Last two minutes.
657
00:27:45,705 --> 00:27:48,140
I think it's gonna be interesting
to see what Terry does.
658
00:27:48,174 --> 00:27:51,009
You know, to see him elevate
that and do something refined.
659
00:27:51,044 --> 00:27:53,111
But I don't want it to look
like a clunky appetizer.
660
00:27:53,146 --> 00:27:55,247
That's my only thing.
661
00:27:55,281 --> 00:27:58,116
Now, David-- I've never
seen a risotto cooked
662
00:27:58,151 --> 00:28:00,752
in a pressure cooker. The
sauce needs to be stirred.
663
00:28:00,787 --> 00:28:03,255
Gordon: Last minute. Come on!
664
00:28:03,289 --> 00:28:07,125
Make those dishes shine.
665
00:28:07,160 --> 00:28:08,460
Ten...
666
00:28:08,494 --> 00:28:10,796
Judges: Nine, eight, seven...
667
00:28:10,830 --> 00:28:13,699
- Let's go, guys, finish strong.
- Judges: ...six, five,
668
00:28:13,733 --> 00:28:17,502
four, three, two, one.
669
00:28:17,537 --> 00:28:18,570
Gordon: Stop, hands in the air.
670
00:28:18,605 --> 00:28:21,073
( cheering )
671
00:28:22,875 --> 00:28:24,509
First up, Brandi.
672
00:28:24,544 --> 00:28:25,711
Go, Brandi!
673
00:28:25,745 --> 00:28:27,713
I've never filleted
a whole salmon before.
674
00:28:27,747 --> 00:28:29,314
I've never seen a whole salmon before.
675
00:28:29,349 --> 00:28:32,050
- Come on, Brandi!
- But I've made a beautiful dish
676
00:28:32,085 --> 00:28:34,987
and I think the judges are
gonna be super impressed.
677
00:28:35,021 --> 00:28:36,555
Describe the dish, please.
678
00:28:36,589 --> 00:28:40,792
Brandi: I have a seared salmon
with apricot balsamic glaze,
679
00:28:40,827 --> 00:28:44,429
salmon stock spinach
puree, and a peach slaw.
680
00:28:44,464 --> 00:28:46,865
I think Shaun thought I might
have had a little bit of trouble
681
00:28:46,899 --> 00:28:48,333
butchering the fish
682
00:28:48,368 --> 00:28:50,302
because you can't get
fresh salmon where I live.
683
00:28:50,336 --> 00:28:53,305
There's no ocean
in Kentucky, so--
684
00:28:53,339 --> 00:28:54,373
Gordon: Why the slaw?
685
00:28:54,407 --> 00:28:56,975
I wanted a crispiness to the dish.
686
00:28:57,010 --> 00:28:59,544
I like a lot of different
textures and flavors.
687
00:29:02,115 --> 00:29:04,516
Beautifully cooked.
688
00:29:04,550 --> 00:29:06,585
Pink in the middle, skin crispy...
689
00:29:06,619 --> 00:29:08,487
slaw, delicious.
690
00:29:08,521 --> 00:29:09,821
Lovely gastrique.
691
00:29:09,856 --> 00:29:12,190
You know, we may poke fun at the accent
692
00:29:12,225 --> 00:29:13,659
and you've got no electricity
693
00:29:13,693 --> 00:29:14,860
and you pee out in the garden.
694
00:29:14,894 --> 00:29:16,328
You don't have
a bathroom, but--
695
00:29:16,362 --> 00:29:17,529
I have three bathrooms, Chef.
696
00:29:17,563 --> 00:29:19,331
- Outside?
- No, in the house.
697
00:29:19,365 --> 00:29:21,033
- Oh, inside.
- With plumbing.
698
00:29:21,067 --> 00:29:23,368
But for me, you're a dark horse
699
00:29:23,403 --> 00:29:24,836
that's running very fast.
700
00:29:24,871 --> 00:29:27,839
I just wish everybody
behind you could taste this.
701
00:29:27,874 --> 00:29:31,043
Because if they could, they'd
start sharpening their knives.
702
00:29:31,077 --> 00:29:33,111
- Great job.
- Thank you, Chef.
703
00:29:39,686 --> 00:29:41,520
The flavor's fantastic.
704
00:29:41,554 --> 00:29:43,188
The fish is cooked nicely.
705
00:29:43,222 --> 00:29:46,958
The pink salmon, the stone
fruit and the cabbage,
706
00:29:46,993 --> 00:29:48,593
there's not just layered flavor,
707
00:29:48,628 --> 00:29:49,795
but a dimension of flavor.
708
00:29:49,829 --> 00:29:51,863
Would your fifth
graders be proud of this?
709
00:29:51,898 --> 00:29:53,799
They would be amazed at this.
710
00:29:53,833 --> 00:29:55,701
Kevin: The acidity in there,
the sweetness in there,
711
00:29:55,735 --> 00:29:58,270
that thought process
is not fifth grader,
712
00:29:58,304 --> 00:30:00,672
- that's MasterChef.
- Thanks, Chef.
713
00:30:00,707 --> 00:30:02,207
Brandi: Shaun definitely
thought I was not
714
00:30:02,241 --> 00:30:03,742
gonna be able to handle this fish.
715
00:30:03,776 --> 00:30:05,811
He wants to get the good
competition out of here,
716
00:30:05,845 --> 00:30:07,746
but he failed to do that tonight.
717
00:30:08,948 --> 00:30:10,515
Terry, please, let's go.
718
00:30:10,550 --> 00:30:13,385
Back home in Long Island,
I'm very used to cod,
719
00:30:13,419 --> 00:30:14,820
I'm used to halibut.
720
00:30:14,854 --> 00:30:17,589
I've never really worked
with canned salmon before,
721
00:30:17,623 --> 00:30:20,258
so it's really steppin'
out of my comfort zone,
722
00:30:20,293 --> 00:30:22,694
but I have to tell ya,
I'm still very happy
723
00:30:22,729 --> 00:30:24,596
with the result.
724
00:30:24,630 --> 00:30:26,231
Terry, describe your dish, please.
725
00:30:26,265 --> 00:30:29,167
Terry: Well, I made salmon
and roasted red pepper cakes
726
00:30:29,202 --> 00:30:31,436
on a bed of dill aioli.
727
00:30:31,471 --> 00:30:35,140
I also have a baked
salmon and dill crostini.
728
00:30:35,174 --> 00:30:37,409
- You baked it?
- Yes, Chef.
729
00:30:37,443 --> 00:30:40,145
I just put some heat into
it to meld all the flavors.
730
00:30:45,184 --> 00:30:49,154
Uh, Terry, you're a talented cook,
731
00:30:49,188 --> 00:30:50,856
but...
732
00:30:50,890 --> 00:30:52,657
um...
733
00:30:58,457 --> 00:31:00,290
- You baked it?
- Yes, Chef.
734
00:31:00,324 --> 00:31:03,927
I just put some heat into
it to meld all the flavors.
735
00:31:08,588 --> 00:31:11,735
Terry, you're a talented cook,
736
00:31:11,769 --> 00:31:13,937
but...
737
00:31:13,971 --> 00:31:16,673
um...
738
00:31:16,707 --> 00:31:18,708
it's dreadful.
739
00:31:22,580 --> 00:31:24,848
Gordon: I want you to taste it.
740
00:31:24,882 --> 00:31:27,684
What's the first thing
that comes to mind?
741
00:31:27,718 --> 00:31:30,020
Straight on the end of the tongue.
742
00:31:30,054 --> 00:31:32,589
Put that-- I don't--
the thyme, I mean, I--
743
00:31:32,623 --> 00:31:35,191
You don't put thyme with salmon.
744
00:31:35,226 --> 00:31:37,794
And why would you bake canned salmon?
745
00:31:37,828 --> 00:31:40,096
You don't bake that.
It's already cooked.
746
00:31:40,131 --> 00:31:43,833
You're just drying it out.
They're like hockey pucks.
747
00:31:43,868 --> 00:31:45,935
My palate's on fire, I've got thyme
748
00:31:45,970 --> 00:31:47,103
running all over the place.
749
00:31:47,138 --> 00:31:49,239
This has been your worst performance
750
00:31:49,273 --> 00:31:51,141
of this competition.
751
00:31:51,175 --> 00:31:53,643
It's almost like you've gone
backwards with this dish.
752
00:32:02,453 --> 00:32:04,487
Christina: The flavor of both are fine.
753
00:32:04,522 --> 00:32:06,956
That dill sauce underneath
the cakes is nice.
754
00:32:06,991 --> 00:32:09,726
The salmon cakes
themselves are a little dry
755
00:32:09,760 --> 00:32:12,295
and when using something
canned, everything else
756
00:32:12,330 --> 00:32:14,764
should be fresh to help
lighten it and brighten it.
757
00:32:14,799 --> 00:32:16,866
And I think that dill
sauce at the bottom
758
00:32:16,901 --> 00:32:18,201
actually does help.
759
00:32:18,235 --> 00:32:20,737
But it feels like you
took a can of salmon
760
00:32:20,771 --> 00:32:22,639
out in your home kitchen and you were
761
00:32:22,673 --> 00:32:25,608
just making something
for an afternoon snack.
762
00:32:25,643 --> 00:32:28,845
You didn't give us
what we were asking for.
763
00:32:31,048 --> 00:32:32,716
( whispers )
764
00:32:32,750 --> 00:32:36,419
Next up, the one that we've
all been dying to taste.
765
00:32:36,454 --> 00:32:38,488
Can't quite believe
766
00:32:38,522 --> 00:32:41,791
he cooked a risotto
in a pressure cooker.
767
00:32:41,826 --> 00:32:43,460
David.
768
00:32:43,494 --> 00:32:45,829
David: Cooking risotto in
a pressure cooker is risky,
769
00:32:45,863 --> 00:32:47,897
but being a poker
player, I know sometimes
770
00:32:47,932 --> 00:32:50,200
you gotta take big
risks for big rewards,
771
00:32:50,234 --> 00:32:53,470
and I'm very confident
this risotto is great.
772
00:32:53,504 --> 00:32:54,871
Describe the dish, David.
773
00:32:54,905 --> 00:32:56,740
David: For you today,
I have a salmon risotto,
774
00:32:56,774 --> 00:32:59,743
garnished with some
asparagus, peas, fresh tarragon
775
00:32:59,777 --> 00:33:01,444
and a dollop of crème fraîche.
776
00:33:01,479 --> 00:33:05,382
You know, risottos need to
be nursed and attended to
777
00:33:05,416 --> 00:33:06,816
and it's a ladle of stock every time
778
00:33:06,851 --> 00:33:08,585
so the rice doesn't lose
its texture and explode
779
00:33:08,619 --> 00:33:11,888
and it's zero to 22-23
minutes nonstop stirring.
780
00:33:11,922 --> 00:33:14,924
You can't fast-track it,
so why pressure cooker?
781
00:33:14,959 --> 00:33:16,659
David: I found that I was
able to achieve risotto
782
00:33:16,694 --> 00:33:18,328
that was the same quality
of the risotto I made
783
00:33:18,362 --> 00:33:19,863
without a pressure cooker,
784
00:33:19,897 --> 00:33:22,065
and actually, it gave
me a little more time
785
00:33:22,099 --> 00:33:23,633
to do other things
at the same time also.
786
00:33:26,303 --> 00:33:30,006
I mean, I-- I'm pretty
much lost for words.
787
00:33:30,040 --> 00:33:33,410
- This tastes good.
- Whew.
788
00:33:33,444 --> 00:33:36,312
It shouldn't work, but it does.
789
00:33:36,347 --> 00:33:38,948
Love what you've done with
the salmon flake in there.
790
00:33:38,983 --> 00:33:40,450
I can taste the oil.
791
00:33:40,484 --> 00:33:42,786
So it feels like it's not from a can.
792
00:33:42,820 --> 00:33:44,988
The can was to get
one foot out the door.
793
00:33:45,022 --> 00:33:48,792
You've got both feet
firmly in this competition.
794
00:33:48,826 --> 00:33:50,460
- Great job.
- Thank you, Chef.
795
00:33:55,366 --> 00:33:58,902
So my biggest concern was
it wasn't a salmon dish,
796
00:33:58,936 --> 00:34:00,837
that is was a rice dish,
797
00:34:00,871 --> 00:34:02,105
but you overcome that.
798
00:34:02,139 --> 00:34:05,175
It tastes like salmon and you nailed it.
799
00:34:05,209 --> 00:34:07,177
- Nice job.
- Thank you, Chef.
800
00:34:07,211 --> 00:34:09,612
- ( applause )
- Shaun gave me canned salmon
801
00:34:09,647 --> 00:34:11,514
'cause he wants to
send me back to Vegas.
802
00:34:11,549 --> 00:34:14,083
All he did was allow me to
impress the judges once again.
803
00:34:14,118 --> 00:34:15,351
Whoo!
804
00:34:15,386 --> 00:34:18,655
I took a risk tonight
and it paid off in spades.
805
00:34:18,689 --> 00:34:21,424
Right, next up, Katie. Let's go.
806
00:34:21,459 --> 00:34:23,293
- ( applause )
- Go, Katie.
807
00:34:25,196 --> 00:34:28,231
Katie: I have a seared
salmon over a bed of lentils,
808
00:34:28,265 --> 00:34:31,568
a celery root puree
and also a carrot puree.
809
00:34:35,773 --> 00:34:38,374
- The salmon's delicious.
- Thank you, Chef.
810
00:34:38,409 --> 00:34:42,579
Salmon cooked beautifully
and the purees are delicious.
811
00:34:42,613 --> 00:34:44,447
The block of lentils
underneath, terrible.
812
00:34:44,482 --> 00:34:47,350
It's like mush. But you did the best bit
813
00:34:47,384 --> 00:34:49,319
and the hardest bit beautifully.
814
00:34:49,353 --> 00:34:50,386
Good job.
815
00:34:50,421 --> 00:34:53,423
- Thank you, Chef.
- Well done.
816
00:34:53,457 --> 00:34:56,493
- Kevin: Dan.
- Go, Dan!
817
00:34:56,527 --> 00:34:57,861
Dan: I got canned salmon.
818
00:34:57,895 --> 00:35:01,364
So I did bacon, jalape�o
and salmon croquettes
819
00:35:01,398 --> 00:35:03,366
with a made-from-scratch
tartar sauce
820
00:35:03,400 --> 00:35:07,971
along with parsley and three
herb-encrusted salmon hushpuppies.
821
00:35:11,075 --> 00:35:12,942
All in all, it tastes great.
822
00:35:12,977 --> 00:35:14,444
The sauce is fantastic.
823
00:35:14,478 --> 00:35:17,213
- I love the croquette. I love the heat.
- Thank you.
824
00:35:17,248 --> 00:35:20,350
The one thing that needs to go is this.
825
00:35:20,384 --> 00:35:23,086
Sorry about that, Chef.
826
00:35:23,120 --> 00:35:24,621
Christina: Next up, Nathan.
827
00:35:24,655 --> 00:35:26,389
Let's go, Nathan. Whoo!
828
00:35:26,423 --> 00:35:29,392
Nathan: I have a pan-seared
lemon dill salmon,
829
00:35:29,426 --> 00:35:32,695
a purple cauliflower couscous
saut�ed with asparagus
830
00:35:32,730 --> 00:35:36,199
and summer squash
topped with green peas.
831
00:35:39,537 --> 00:35:40,970
All right, now, the salmon,
832
00:35:41,005 --> 00:35:42,338
I'd say it's a little overcooked.
833
00:35:42,373 --> 00:35:43,873
You can see how it's starting
to flake there a little.
834
00:35:43,908 --> 00:35:45,775
But it's very well seasoned.
835
00:35:45,809 --> 00:35:48,011
I think you got a lot of texture
on the plate which is great.
836
00:35:48,045 --> 00:35:50,680
You probably have two or
three good ideas on the dish
837
00:35:50,714 --> 00:35:52,749
where we only needed one good idea.
838
00:35:52,783 --> 00:35:54,117
Yes, Chef.
839
00:35:54,151 --> 00:35:57,287
Overall, nice job.
840
00:35:57,321 --> 00:35:59,556
Good job, Nathan.
841
00:35:59,590 --> 00:36:01,624
Gordon: Last up, Tanorria.
842
00:36:01,659 --> 00:36:03,693
I've been doing a lot
of Southern comfort food
843
00:36:03,727 --> 00:36:06,162
in this competition
and I'm really hoping
844
00:36:06,196 --> 00:36:09,799
the judges notice that I'm
trying something outside my box,
845
00:36:09,833 --> 00:36:11,634
and that they appreciate that today.
846
00:36:11,669 --> 00:36:13,336
Right. Describe the dish, please.
847
00:36:13,370 --> 00:36:17,173
Tanorria: I have for you
a crispy salmon croquette
848
00:36:17,207 --> 00:36:21,344
as well as a salmon
quenelle with a crispy potato
849
00:36:21,378 --> 00:36:24,747
all on top of a lemon Dijon sauce.
850
00:36:24,782 --> 00:36:27,283
Tanorria, I really like you
851
00:36:27,318 --> 00:36:29,152
because of what you stand for
852
00:36:29,186 --> 00:36:31,988
and what you bring to this competition.
853
00:36:32,022 --> 00:36:35,458
That...
854
00:36:35,492 --> 00:36:37,060
is one of the worst
platings I've ever seen.
855
00:36:41,707 --> 00:36:43,501
It looks terrible.
856
00:36:44,453 --> 00:36:45,501
Hmm.
857
00:36:50,666 --> 00:36:53,301
Tanorria, that...
858
00:36:53,335 --> 00:36:56,171
is one of the worst
platings I've ever seen.
859
00:36:56,205 --> 00:36:58,339
It looks terrible.
860
00:37:00,910 --> 00:37:02,277
What's the seasoning in here?
861
00:37:02,311 --> 00:37:04,345
Inside of the canned salmon croquette
862
00:37:04,380 --> 00:37:06,815
there is some saut�ed
shallots and garlic,
863
00:37:06,849 --> 00:37:09,751
Old Bay and chives.
864
00:37:09,785 --> 00:37:12,153
A little taste.
865
00:37:15,024 --> 00:37:17,025
I need some more salt and lemon.
866
00:37:17,059 --> 00:37:19,194
I wish that was the only
thing it needed was salt.
867
00:37:19,228 --> 00:37:21,129
It's not cooked.
868
00:37:21,163 --> 00:37:22,864
It's gooey.
869
00:37:22,898 --> 00:37:26,434
It's almost like a sort
of unwanted fish cake.
870
00:37:26,469 --> 00:37:29,471
That does not feel or look
anything like you've ever cooked.
871
00:37:29,505 --> 00:37:31,139
Shaun put a big target on your back
872
00:37:31,173 --> 00:37:32,841
and it's a direct hit.
873
00:37:32,875 --> 00:37:35,076
It would be sad to see you go.
874
00:37:35,110 --> 00:37:38,880
Agreed. I didn't come here
to go home at number nine.
875
00:37:45,387 --> 00:37:47,989
I like that they have
different textures.
876
00:37:48,023 --> 00:37:49,624
I like that you made the choux pastry
877
00:37:49,658 --> 00:37:51,726
for the salmon quenelle.
878
00:37:51,760 --> 00:37:53,761
There are some big downs flavorwise,
879
00:37:53,796 --> 00:37:56,297
'cause I know you know how to
make food that tastes better,
880
00:37:56,332 --> 00:37:59,734
but overall, I just wish I
saw more from you tonight.
881
00:37:59,768 --> 00:38:01,970
It's definitely one of the worst.
882
00:38:02,004 --> 00:38:03,872
Thank you.
883
00:38:05,808 --> 00:38:09,811
I definitely think that I had
an impact on this competition.
884
00:38:09,845 --> 00:38:11,813
( speaking softly ) So
guys, it's a tough one.
885
00:38:11,847 --> 00:38:13,448
Shaun: I may have taken out not one,
886
00:38:13,482 --> 00:38:15,350
but two of our heavy hitters.
887
00:38:15,384 --> 00:38:20,154
Christina: As you guys know,
this is an elimination challenge.
888
00:38:20,189 --> 00:38:23,091
At least one of you will
be going home tonight.
889
00:38:23,125 --> 00:38:25,593
But first, the good news.
890
00:38:25,628 --> 00:38:28,763
The two standout dishes of the night,
891
00:38:28,797 --> 00:38:30,665
congratulations...
892
00:38:30,699 --> 00:38:33,368
David and Brandi.
893
00:38:33,402 --> 00:38:35,303
- Nice job.
- Thank you, Chef.
894
00:38:39,475 --> 00:38:41,509
Kevin: Now, unfortunately
895
00:38:41,544 --> 00:38:45,113
I have to deliver the bad news.
896
00:38:45,147 --> 00:38:46,247
If I say your name,
897
00:38:46,282 --> 00:38:48,483
please come down to the front.
898
00:38:49,485 --> 00:38:51,786
Tanorria...
899
00:38:53,255 --> 00:38:55,023
and Terry.
900
00:39:02,064 --> 00:39:06,267
Tanorria, you know you've
come into this competition,
901
00:39:06,302 --> 00:39:11,172
and delivered flavors that
we haven't seen before.
902
00:39:11,206 --> 00:39:16,477
But what you did tonight
was badly executed.
903
00:39:16,512 --> 00:39:20,315
Terry, you've never been in the bottom.
904
00:39:20,349 --> 00:39:22,383
You cook brilliantly,
905
00:39:22,418 --> 00:39:24,552
however, tonight
906
00:39:24,587 --> 00:39:28,556
you completely
misinterpreted the challenge.
907
00:39:28,591 --> 00:39:31,926
Both of you were given
canned salmon tonight.
908
00:39:31,961 --> 00:39:33,761
Shaun put a big target on your back.
909
00:39:33,796 --> 00:39:35,663
One of you two
910
00:39:35,698 --> 00:39:39,100
is leaving the MasterChef kitchen.
911
00:39:40,970 --> 00:39:44,539
This is tough.
912
00:39:44,573 --> 00:39:49,577
- Tanorria...
- Yes, Chef.
913
00:39:49,612 --> 00:39:51,946
head back to your station.
914
00:39:54,817 --> 00:39:56,284
Thank you, Chef.
915
00:39:59,755 --> 00:40:02,824
Terry, one of the most lovable,
916
00:40:02,858 --> 00:40:06,027
fun, passionate contestants
917
00:40:06,061 --> 00:40:07,629
we've ever had in this competition.
918
00:40:07,663 --> 00:40:10,498
I look at you and I
don't see a handyman,
919
00:40:10,532 --> 00:40:12,700
- I see a chef.
- Terry: Without a doubt.
920
00:40:12,735 --> 00:40:14,469
To be a part of all
this is just something
921
00:40:14,503 --> 00:40:16,304
that is just priceless,
922
00:40:16,338 --> 00:40:18,606
and I just thank you
guys for everything.
923
00:40:18,641 --> 00:40:20,108
Terry, you're gonna be missed.
924
00:40:20,142 --> 00:40:21,976
Terry: Thank you, Chef.
925
00:40:22,011 --> 00:40:24,078
Please, come up here and say goodbye.
926
00:40:28,283 --> 00:40:29,984
Oh, man.
927
00:40:32,688 --> 00:40:35,289
Safe trip home. We'll see you.
928
00:40:36,692 --> 00:40:39,260
( applause )
929
00:40:41,530 --> 00:40:44,565
This has been an
absolutely amazing journey.
930
00:40:44,600 --> 00:40:48,202
- Terry.
- Oh, thank God. Thank you so much.
931
00:40:48,237 --> 00:40:51,039
- MasterChef!
- ( cheering )
932
00:40:51,073 --> 00:40:52,674
Terry: I'm a handyman from New York,
933
00:40:52,708 --> 00:40:55,476
and I got to cook for some of the most
934
00:40:55,511 --> 00:40:57,211
amazing chefs in the world.
935
00:40:57,246 --> 00:40:58,546
It is a piece of art.
936
00:40:58,580 --> 00:41:00,348
It's one of the best
pies we've ever seen
937
00:41:00,382 --> 00:41:02,817
in this competition ever.
938
00:41:02,851 --> 00:41:05,319
The opportunity that
MasterChef has given me...
939
00:41:05,354 --> 00:41:07,021
I need 27 scallops, guys.
940
00:41:07,056 --> 00:41:10,591
...has just changed the
way that I look at food
941
00:41:10,626 --> 00:41:11,993
and cooking in general.
942
00:41:12,027 --> 00:41:14,896
( cheering )
943
00:41:14,930 --> 00:41:16,931
Terry: It's broadened
my eyes to the fact
944
00:41:16,965 --> 00:41:20,835
that my cooking is something
that can be enjoyed by the masses.
945
00:41:20,869 --> 00:41:23,237
Christina: It shows
everything we were looking for.
946
00:41:23,272 --> 00:41:26,140
Technique, flavor, potential.
947
00:41:26,175 --> 00:41:29,110
And now I'm ready to show
the world what Terry's got.
948
00:41:30,694 --> 00:41:32,525
Thanks, Terry.
949
00:41:35,117 --> 00:41:37,051
Announcer: Coming up...
950
00:41:37,086 --> 00:41:39,020
Be afraid, be very afraid.
951
00:41:39,054 --> 00:41:40,455
Slightly scared.
952
00:41:40,489 --> 00:41:42,390
Announcer: It's a
triple-threat challenge.
953
00:41:42,424 --> 00:41:43,925
- ( cover rings )
- ( gasps )
954
00:41:43,959 --> 00:41:46,260
Three pressure tests?
Are you kidding me?
955
00:41:46,295 --> 00:41:47,662
Come on, oil.
956
00:41:47,696 --> 00:41:49,397
Announcer: With three
times the tension...
957
00:41:49,431 --> 00:41:50,732
- Christina: Eric's falling apart.
- Kevin: That's not good.
958
00:41:50,766 --> 00:41:52,567
Oh, man.
959
00:41:52,601 --> 00:41:54,435
- Announcer: ...three times the drama...
- I don't like ( bleep ).
960
00:41:54,470 --> 00:41:56,838
- ( snaps )
- Ugh, that's a raw potato.
961
00:41:56,872 --> 00:41:58,706
Announcer: ...and three
times the pressure.
962
00:41:58,741 --> 00:42:01,008
- It's one strike.
- Has Katie cooked it enough?
963
00:42:01,043 --> 00:42:02,510
- Katie: ...two strikes...
- What's she doing?
964
00:42:02,544 --> 00:42:04,746
- three strikes, you're out.
- Oh, my God.
965
00:42:04,780 --> 00:42:06,247
( ticks )
966
00:42:06,729 --> 00:42:10,009
Sync & corrections: Ajvngou
www.addic7ed.com
75469
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