All language subtitles for MasterChef.US.S07E08.The.Good.The.Bad.And.The.Offal.HDTV.x264-W4F

Previously, on MasterChef.

When the top 15 cooked
for American heroes...

These guys put their lives
on the line.

- The red team...
- Look at that. You served that.

crashed into
the dreaded pressure test...

Hot chicken!

...where Manny's
MasterChef dreams...

Wow.

I burnt the fried chicken.

- ...came to an end.
- Love you, Manny.

Tonight, the home cooks
are on a budget.

- Go, go, go, go.
- As they attempt to turn $20..

These are not Kentucky prices.

...into culinary gold.

This is good.
Really good.

- And then...
- I can't look.

a gruesome challenge...

Oh, my gosh.

...leads to shocking results.

What is that?

Balls, Chef.
It's pretty self-explanatory.

♪

- Welcome, guys.
- Good morning.

Can you believe it?

Captain Dan has sailed his way
into the top 14.

I'm no longer just a frat guy
that loves to party.

I'm the home cook
people are starting to notice.

I'm going to ride this wave
all the way to the number one spot.

Welcome.

The final 14.

By the end
of this competition,

there will just be
one of you left standing.

Tonight, the stakes
are even higher, guys,

because we are announcing
that this season,

our MasterChef winner
is guaranteed

a spot on the MasterChef
cruise that sets sail

in the Caribbean
this November.

Oh, my God.

Now, before we
get started tonight,

we have someone extremely
exciting to introduce.

This Korean chef
has a southern heart,

and is currently ruling
the Kentucky food scene.

He is...

Chef Edward Lee.

- Oh, my God.
- Thank you.

Welcome,
good to see you.

It is so exciting

to have Edward Lee here
right now.

He's a fellow Kentuckian.

But I'm definitely feeling
a little bit of pressure.

I feel like I have
to show Edward Lee

that people from Kentucky
can cook.

Thank you so much
for having me.

It's incredible
to be standing here

with you, Gordon,
Christina.

And I can't wait to get
to know all of you home cooks.

Now, it's time

for another mystery box
challenge.

On the count of three,

you'll lift your boxes.

One, two, three.

Lift.

Okay!

All right.

Hey, now.

Twenty dollars? Wait a minute.
I thought I was winning

a quarter of a million dollars.
What's going on?

Underneath all
of your mystery boxes,

you each have a $20 bill.

And that is something that
home cooks all across America

use every single night

to cook a healthy dinner

for themselves
and their families.

It's not easy to find a way

to feed a family
of four or more

a healthy, nutritious dinner
without breaking the bank.

Tonight, the MasterChef pantry
looks a little bit more

like the average American
grocery store.

You'll find that
everything in there

has been labeled
with a price.

You cannot select ingredients
that exceed a total of that $20.

And you have a chance

to share your recipe that you
cook tonight with America,

because tonight's
winning dish

will be featured
in "Family Circle" Magazine.

This is a truly
incredible prize, guys.

"Family Circle"
is the best-selling

food and family magazine
in all of America.

They have 16 million readers
each and every month.

Having millions and millions
of people reading my recipe,

I would be getting to do
what I love to do in my heart,

which is share food
with other people.

So I really have to win
this mystery box.

You have just 45 minutes

to transform your $20 bill

and turn it into
a budget-friendly

yet MasterChef-worthy dish

fit for a family of four.

- Oh.
- Four identical plates.

There's last thing.

To prove it's possible
to make a $20 dinner for four

without sacrificing
finesse and flair...

- renowned chef Edward Lee
- Thank you.

will be shopping and cooking
alongside you guys.

Yeah! Whoo!

- Everybody ready?
- Yes, Chef.

Right. Make sure
you grab your money.

Your 45 minutes starts...

now.

Go, go, go, go.

Oh, my gosh.

Back in Mississippi, I'm used
to cooking on budget with a family.

But I'm not cooking
for my kids and my husband.

I'm cooking for the judges.
It's going to be tough

to present a MasterChef-worthy
dish on $20.

You're going to run over
Chef Lee.

Here we go.

Cooking on a budget
is something we can all relate to.

But let's be honest.
The stretch for them

is going to be
to elevate it.

They're not cooking
for their family right now.

They're cooking for you,
me and Edward Lee.

At the frat house,
everything was on a budget.

All my money
usually went to booze,

so when I cook,
trying to save money.

So I'm making
dandan noodles.

It's got pork,
it's got protein.

It's got everything
you need to really

make the most
of this budget.

That smells delicious.

Thinking about cooking
on a budget,

I automatically think
about being in college,

and I became
a vegetarian.

So I'm making a beet
and mushroom bourguignon.

Instead of beef,
I'm using beet.

And then I'm also making
garlic and Parmesan polenta.

I'm loving being able to see

Chef Edward Lee
cook right in front of me.

He has his multiple
pots going,

working on aromatic flavors.
So I hope to do the same.

Just under
30 minutes remaining.

Need more time.

More time, more time,
more time.

- How are you doing, Chef?
- Good.

I got peanuts,
I got a curry sauce going.

That smells amazing.
And what are you making tonight?

A green curry shrimp
with green bamboo rice

and a little bit
of herb salad.

I used every penny I could.

I'm not used to working
on small budgets.

- You know that.
- Well, I know that.

- But you know how to do this.
- I have a young family myself.

My young daughter,

I'm trying to train her
to be a foodie.

So she sits right there
with me in the sink,

and we cook together.
She's my little sous chef at home.

- It's the best.
- I love it.

I love it.

Right, Brandi,
what are you doing?

I am making
a seared chicken thigh

over a roasted
red pepper polenta,

and an arugula
citrus salad on top.

I'm used to cooking
on a budget for a family of four,

and chicken's usually
the cheapest option.

What's your shopping
budget per week?

About $100 a week, that's
to get through seven days.

So you're comfortable
cooking like this,

because you have less
than $20 a day.

- Yes, Chef. - Are you gonna make
it MasterChef-worthy?

I'm going to make it
MasterChef-worthy.

- Brandi, good luck.
- Thank you, Chef.

I'm behind.

All right, Eric,
so what do you got working?

I'm going to make
my stuffed chicken pesto.

This is a firehouse favorite.
It's cheap.

The city doesn't
pay for our meals.

It comes out
of our own pockets.

So four chicken breasts
for 20 bucks, that's nothing.

- I can do 13 for 100.
- No problem.

Make this dish worth it.
I want to see it.

I'll make it happen, Chef.

Fifteen minutes remaining, guys.

- Right, D'Andre.
- Yes, Chef.

Tell me about the dish.
What are you doing?

We are doing
a pork meatball pho

with a deep-fried
noodle nest, Chef.

I'm pretty used to
cooking on a budget.

When I came out as gay,

my parents
weren't as receptive

as I hoped they
would have been.

- Right.
- So I ran away,

and I was homeless
for a little while.

So I didn't have a lot of money
to buy the best ingredients.

But it turned me
into a great shopper.

- Who got you out of that?
- My current partner, Daniel.

He encouraged me
to get back in the kitchen.

- You know, I'm here now.
- You taste it. You tell me.

- More salt.
- Good.

Let's go.
Taste everything.

- Hello, Chef.
- Shaun, our Vegas DJ.

What are you making tonight?

I'm doing my spin
on a trout amandine,

and a light fish broth
with toasted almonds.

Pretty high end
for a $20 shop.

Yeah. I want to let
the ingredients shine.

I do fancy stuff,
but I like to let the ingredients

- speak or themselves.
- All right, good luck.

Last five minutes remaining.

Hot, hot, hot!

I mean, first of all,
the smells are incredible, yes?

Incredibly fragrant
in the kitchen tonight.

And I'm expecting
fireworks from Brandi.

Brandi, you got
to represent for Kentucky.

- Absolutely.
- I'm pulling for you.

D'Andre's doing a pho.

Beautiful. Very exotic.

Especially on that
$20 budget.

Ninety seconds to go.

Oh, no.

Four stunning dishes.

And for one of you,
a huge advantage.

Let's go, guys.
You got this.

- Fifteen seconds to go.
- Oh, God.

Gordon and
Ten, nine, eight,

seven, six, five,

four, three, two, one.

And stop. Hands in the air.

Hands in the air!

Make it count.

Your spin on a $20 budget dinner

of four identical plates.

GORDON &
Five, four, three,

two, one.

And stop. Hands in the air.

- Well done.
- Whoo!

Well done.
It smells amazing.

Now tonight,
Chef Edward Lee

also cooked live
in front of you.

Edward, please bring
your dishes up.

Thank you.

Wow.

All right, Chef Edward.

What did you make for your first ever
MasterChef mystery box?

I was inspired by the wonderful green
things in the kitchen.

So we did
a green curry shrimp,

and we made some
green bamboo rice.

I found some green
serrano peppers.

And then we have
our herb salad.

Mint, dill, cilantro.

and a little bit of a green
apple and ginger at the end.

- Beautiful.
- Amazing. Amazing.

Oh, my gosh.

Chef Edward Lee's dish
looks amazing.

It's just so vibrant
and green,

and you can tell
that there's a play on texture.

He has something crunchy
and something smooth with the curry.

Tender with the shrimp.
He's just very mindful

of all of that,
how everything goes together.

- So, it's really inspiring.
- Here's the thing.

It doesn't taste

like you cooked on a budget.

- Thank you. So can I stay?
- Really good.

You can definitely stay.

Okay, thank you.

But now, we need to select

the three home cooks
that we think delivered

the best plates tonight.

So let's have a more
intense look.

Throughout the mystery
box challenge,

the judges taste elements
of all the home cooks' dishes.

As they come together...

- Wow.
- they now take one final look

to choose the top three
standouts.

- It's good.
- Thank you, Chef.

And the winner of this
challenge will receive

a major advantage
in the next round.

The first home cook
took this idea

of a budget-friendly dish

and took it to a whole
'nother level.

Congratulations...

Shaun.

Thank you, Chef.

I'm super stoked.

This is such an honor to be
bringing this beautiful dish

up to these judges.

- Good job.
- Thank you, Chef.

I've been waiting
to catch fire in this thing.

So this is my
moment tonight.

Chefs. Ahem.

You've never been in the top
three of a mystery box before.

Feels great. I want to be up here
all the time.

Great. And what's the dish?

Today, we have
a trout amandine

with white wax beans,

sugar snap peas and a light,
fresh fish broth for you.

And how much did you end up
spending of that $20?

- Twenty dollars on the dot.
- On the dot.

I don't cook all the time
for a family of four,

but my best friend and his wife,
they have a 1 1/2-year-old.

And I cook for them
as much as I can.

They're basically the closest thing
I have to family in Vegas.

- It's a nice dish.
- Thank you very much, Chef.

It's light, it's refreshing, it's crisp.

There's an elegance to it.

I think the snap peas
bring a nice earthiness to it.

My one comment would be
that I wish the trout skin

- was a little crispier.
- A little crispier, yeah.

But you would never know
that all four of these dishes

came out of that single
$20 bill.

And it's clear that you

really knocked this one
out of the park.

Thank you very much, Chef.

- Chef.
- How you doing?

- I'm doing great now.
- It's beautiful.

This is MasterChef. I wanted
to elevate it as much as I could, Chef.

That is perfectly
cooked trout.

- Thank you very much, Chef.
- Your broth is seasoned nicely.

And it's just kind of
complementing the fish.

- Thank you very much, Chef.
- I'd eat that every night.

- Thank you.
- Thank you very much, Chef.

It's an honor.
Thank you.

Good job, Shaun.

Good job, Shaun!

The second dish that we'd like
to examine even further tonight.

This individual
really showed

how to stretch
$20 beyond belief.

I felt that it was more
than family style.

It looked elevated.

Please step up...

Brandi.

Yay! Twenty-dollar budget,
$19, dollar to spare.

And these are L.A. prices.

- Let's go. - This is my first
mystery box challenge

where I've been
in the top three,

and I am so excited
right now,

because all these judges are getting
ready to taste my food.

Brandi, describe
your dish, please.

I've made a cast-iron,
skillet-seared

chicken thigh over a roasted
red pepper polenta

with a roasted red pepper
gastrique

and a fried green tomato.

After I seared the chicken,

I actually sautéed
the roasted red peppers

in the chicken fat,

and then mixed them
into the polenta.

- Where'd you learn that from?
- I love putting meat fat

in everything
that I eat.

Growing up in the south,

anything that you cooked,

there's some kind
of fat in it.

It's delicious.

It looks beautiful.
Tomato's delicious.

Just need a bit
more vinegar in there,

because it needs that acidity
to wake up that polenta.

But you did
a really good job.

I mean, I can see you're used to
cooking on a budget,

- and it shows.
- Thank you.

Well done.
Really good.

Give me a fist bump.
Kentucky!

All right, ahem, let's get back to
being professional.

Listen, this
is a great dish.

I think going
the simple route,

going with simple flavors,
honest flavors...

- ...is wonderful.
- Thank you, Chef.

Tomatoes I would have cooked
a little bit less,

but other than that,
this will feed a family of four.

And they're full,
which is important.

- Fabulous job.
- Thank you.

Good job, Brandi!

Good job, Brandi!

Good job, Mama.

Thank you.

The third and final dish we want
to take a closer look at.

This home cook did so much
in such little time,

we can tell this home cook
has got a lot of experience

cooking for a big family.

The firehouse family.
Eric, where are you?

Right here, Chef.

This is definitely a first for me
in the MasterChef kitchen.

I haven't been on top of the
mystery box challenges before.

It's an amazing,
amazing feeling,

especially because
just a couple of weeks ago

I was making this dish
for a bunch of guys at the firehouse.

And now I have some
of the greatest culinary names

in the world
about to taste it.

All right. Tell me, Eric,
what'd you make?

Born and raised in Queens,
New York, to an Italian family,

so I have a little
of the Italian essence in this.

So tonight I have here
a butterfly chicken breast

stuffed with Parmesan cheese,
shallots, garlic,

some sautéed spinach.

And on top, I have a basil
spinach pesto.

and some roasted asparagus.

I actually still have one dollar left,
so I think I killed it.

Great portion.

The flavors are perfect.
The pesto's really nice.

It just wakes everything up.

Why didn't you remove
the bone after it was cooked?

I think the bones gives
a lot of flavor and keeps it juicy.

I agree. You can cook it
with the bone,

but you can remove the bone
after it's done cooking.

But otherwise, man,
that's a killer dish.

Thank you, Chef.

It's delicious.
It's got a great richness,

some boldness,
some depth of flavor.

That pesto is a recipe
in and of itself

that I feel like
all of America will want.

For the base of the dish,

I would have loved to see
spaghetti squash instead.

Something that helps feel
like it's greater

than the sum of the parts
that you put into it.

But that pesto
gets a salute from me.

- Nice job.
- Thank you, Chef.

Good job, Eric!

I got to say, guys,

what you each managed to do
to stretch that $20

is pretty incredible,
because those dishes

were not only beautiful,
they were delicious.

Shaun's dish
looks absolutely amazing.

It looks like it came
straight out of a magazine.

The person who will get
a huge advantage...

Eric has made
a huge chicken breast,

which is hearty
and filling.

The person whose dish
will be featured

in "Family Circle" magazine.

But my dish best
utilized the $20,

because I have
a fully completed meal

that will fill
your family up.

Congratulations goes to...

The person who will get
a huge advantage.

The person whose dish
will be featured

in "Family Circle" magazine.

Congratulations...

Shaun.

Yeah, Shaun!

- Well done.
- Please, come join us.

- Way to go, Eric.
- Good job, Eric.

All right, Shaun,
because you just won

the last mystery
box challenge,

you're about to get
a huge advantage.

Nice.

Look, our faces on a plate.

Oh, my gosh.

Ooh.

Oh, my gosh.

What the heck is
going on around here?

Is this MasterChef,
or is this

some weird, sick horror
cooking competition?

Diamond, you good?

Perfect.

Right. These are
some of the cheapest,

the most underused cuts of meat,
the bits that most people

ignore or throw away.

I can't look.

But they can
all be delicious

if you cook them right.

Your job tonight
is to give one cut

to each of your fellow
competitors.

- Oh, my God.
- I look out on the crowd,

and my competitors'
heads are spinning

just like my turntables
do in Vegas.

- Oh, God.
- I'm the master of this challenge.

And these guys
better be scared.

The cuts are lamb kidneys,

pig tripe, cow cheek,

chicken liver,
cow sweetbreads,

lamb tongue,
chicken oysters,

lamb heart,

pig tails, pig ears,

chicken feet
and bull testicles.

I don't like that grin
on Shaun's face at all.

Shaun has got some
serious power right now,

Growing up in Plainfield,
Illinois,

my mom and dad weren't serving
me cow testicles and tripe.

So it's not something
that's in my comfort zone

and not something I know
how to cook with.

Nathan, which one
would you love to have tonight?

Honestly, I'd love to have
any of them.

- I've cooked them all before.
- Seriously? Even the testicles?

Testicles are the best part.

All right, Shaun,
you may have noticed

that there are 13 plates
with 13 gorgeous faces on there.

But there are just
12 cuts of meat.

That's because you have
one more advantage, Shaun.

You also get to save
one home cook

from facing
elimination tonight.

Okay, Shaun,
it's time to put

one cut of meat
on each face.

Okay. Beef cheeks.

I know beef cheeks
are very, very temperamental to cook.

I want to see how good
this guy is.

So for that reason,
I'm going to give these to Terry.

Terry, wow.

Tripe, tripe, tripe.
I think this person's

probably never seen
tripe before.

So I'm pretty confident
they're going to be

way outside of their box.

And for that reason,
I'm going with Diana.

Kidneys.

My strategy is to give

the harder cuts
to the weak links.

Katie.

I came here to compete against
the best of the best in America.

Chicken livers. I'm going to give
these to Diamond.

It's going to make me
bring my A game.

Pig ears,
that's Tanorria.

I want to be the top dog
in the MasterChef kitchen.

Giving sweetbreads to David.

Who wants the tongue?

I'm going to have
to give the tongue

- to Mr. D'Andre.
- Such a gentleman.

The heart, I'm going
to give this to Andrea.

Whoo!

I'm going to give
the pig's tail to Nathan.

Wow!

Chicken feet,
I'm going to give these to Eric.

Chicken oysters,
Mr. Alejandro.

Oh.

So we got two faces left.
We got Dan, Brandi.

Bull testicles.
Where are they going?

It's just the balls
and the save.

I feel like I'm at
the Pearly Gates right now,

and I'm either going
to Heaven or Hell.

And I am freaking out.

I have to give these to Dan.

No!

- Dan, how do you feel?
- I just got balls, Chef.

It's pretty self-explanatory.

Brandi, you and Shaun can head up
to the safety of the balcony.

I have never been so excited
in this competition

than I am right now.

I don't have to cook
bull testicles.

I'm up safe on the balcony.

And I am just fearful
for the competitors

down on the floor.

You'll now have 45 minutes

to cook us a dish with the cut
that Shaun chose for you.

- Is everyone ready?
- Yes, Chef!

All right.
Your 45 minutes starts now.

Let's go, guys.

You all got this.

Stock, stock, stock, stock.

- Ugh.
- Excuse me.

So I cooked chicken for the
guys at the firehouse

all the time.

Big chicken breast,
nice chicken thigh.

You know, something
with a lot of meat on it.

All right,
all right.

Not a claw
with nails.

So this is going
to be interesting.

I am making a kale
and black-eyed pea salad

with crispy pig ear
and an apricot vinaigrette.

I've never cooked
with pig ear before.

But when I make pork,
my friends and family,

they tell me it's so good they
want to rub it on their face.

So I'm going
to knock this out.

I have lamb tongue,

so I'm going to be
pressure-cooking my tongue

in pastrami spices
and vegetables,

and I'm going to serve it with
a smooth and creamy parsnip puree,

with an herb salad.

I don't think Shaun
sees me as a threat,

and I definitely hope
that at this challenge,

I show him that
I really, really am.

Whew, it's a good day
to be up here.

Oh, my gosh, I know.

I'm making a pork tail
barbecue sandwich.

I have an advantage
over the other contestants,

because I've cooked
pork tail before.

When I lived in Africa,

my mom did a lot
of pork sandwiches.

So I'm 100% confident
in my dish.

Probably in the top two.

So, guys, big elimination
challenge tonight.

- This is a tough one.
- Forty-five minutes

you have to do these things:
the pig ears, the beef cheeks.

- Tripe.
- You guys do not make it easy on this.

But that's how
they get better every week.

The harder we make it
for them,

the quicker they grow,
the stronger they grow.

- Yeah.
- Come on.

Right behind you, David.

Twenty-five minutes
to go, guys.

Katie, what kind of protein
did you get tonight?

Oh, I got the kidney.
And I've decided to cube it,

because I'm going
to do it, actually,

- in an Indian curried stew.
- So you're going to braise it.

With lots of vegetables.
Yeah. I'm a personal trainer.

I know the kidney
works pretty hard,

so I know it's probably tough.

I need to get it
in that brine quick

and get it in there
as long as I can.

I want to show Shaun

that I'm in this game
to fight.

- I think he should watch out for me.
- I'll leave you to it.

Good luck.

Thank you.

- Eric from Queens.
- Chef.

What's the dish
that you're doing?

A chicken foot Madeira,
reversal garlic, mashed potatoes.

Where had we seen
that one before?

In my head, Chef. Trying to bring
my Italian to see what I can do.

Do you have any sugges
for getting this membrane off

without getting
the meat off?

There's no membrane on it.
It's called skin.

He was trying to take the membrane
off the chicken feet.

There's no membrane.

- The flavor's in there.
- Yes, Chef.

Don't funny around
peeling them.

- There's nothing to peel.
- Just get them in there.

Might as well give
the ( bleep ) a manicure

with the fingers
like that, yes?

Yes, Chef.

Come on, black-eyed peas.

Twenty minutes remaining.

Oh, crap.

Damn it.

D'Andre looks like
he's just slowly unraveling.

What the hell?

Oh, my God.
I burnt the parsnip puree.

Once you've scalded
cream and milk,

there's no turning back.

- Oh, he's falling apart.
- He is falling apart.

Oh, damn,

I didn't want to do that.

Oh, my God.

Tonight, the plan
is I'm trimming the fat

off this MasterChef
competition.

I'm pretty sure I scored
a direct hit on D'Andre.

Damn it. Not feeling
good right now.

Here we go,
20 minutes remaining.

They may be cheap cuts,
but they can taste incredible.

Oh, crap. Damn it.

D'Andre looks like
he's just slowly unraveling.

What the hell?
Oh, my God.

Everything's going wrong.
I burnt the parsnip puree.

Oh, he's falling apart.

Damn it.

I'm very worried about
D'Andre at this point.

Oh, man. I'm not
feeling good right now.

Think I might
have been successful

in my approach
to get him gone.

All right, D'Andre.

- Yes, Chef.
- What's going on

with the parsnip puree?

We're just gonna 86 that.

That's worrisome.

You're gonna be really
down to the minute.

I'm braising my tongue now.
It's got 7 minutes left to go.

So get everything
on your dish ready to go,

so those last few minutes
you can focus on the dip.

- Understood, Chef.
- Good luck, D'Andre.

Yes, Chef.

Diana, how you feeling?

I'm feeling okay.

Ever cooked
with tripe before?

- I've never cooked tripe before.
- Tasted it before?

- No.
- It's the line of the stomach.

Very hard to get right.

Tell me about this.
What are you doing?

I love spicy Mexican flair,

- so I'm doing menudo.
- A Mexican tripe soup.

- What's the base in here?
- Tomatoes, beef stock,

lime, corn,
poblano peppers and jalapeños.

Wow.

- Too hot?
- That fryer needs to be hotter

so it gets crispier.

Otherwise it's going
to be soggy.

Fifteen minutes to go.
Good luck.

Yes, Chef.
Thank you.

I'm making deep-fried
Rocky Mountain oysters

on a bed of peppers.

Even though I've never
cooked testicles,

they're a big dish
in North Carolina.

So this is really
in my blood.

Eight minutes left, guys.

- Alejandro.
- Hello.

So, what cut did Shaun
give you tonight?

I am making chicken oysters
over a fried plantain

with a side of mango
guacamole.

- Now you can't screw these up.
- I know that.

I mean, there's a great
protein to work with.

But the simplest protein
of the 12 proteins.

- I'm not going home tonight.
- All right.

- Good luck, Alejandro.
- Thank you very much.

Is somebody worried
about Diana?

Diana doesn't seem
to know what she's doing.

She's not got
a grasp on that.

We tasted
the base of the soup,

but I don't think
she understands

how bland that tripe is.

I'm very worried about Eric.

He was trying to peel
the skin off the chicken.

- Raw?
- He thought the skin

- was a membrane.
- He was throwing it away.

These are fricking
beautiful.

Here we go,
60 seconds to go.

- This is where it counts.
- Oh, yeah.

Let's go, guys.
Finish strong.

You have got to start plating.

Let's go, guys. Push.

- Focus, D'Andre!
- Yes, Chef.

Gordon and
Ten, nine, eight,

seven, six, five,

four, three,

two, one.

- And stop. - Gordon and
Hands in the air.

Right, let's see
how you did.

Right. First up, Eric.
Let's go, please.

I'm a little concerned,

because this looks
like a T. rex attacking

a plate of mashed
potatoes.

But I know the flavors
are there,

so I just hope
that the judges like dinosaurs

as much as I do.

Eric,
describe the dish, please.

So I made
a chicken foot Madeira

over roasted garlic
mashed potatoes,

some snap peas,
some fresh parsley on top.

And a combination of cremini
and baby bella mushrooms.

So for distance.
Wow, it looks good.

Then you home in on it,
it scares the ( bleep ) out of you

because you start
seeing these claws

underneath that mash.

I mean, this dish
shouldn't work.

- It's not conventional.
- No, Chef.

Where did you
come up with this idea?

Growing up, one of my
favorite dishes at home

was a chicken Madeira.

And I love the flavor
when you really cook something down

with Madeira wine.

And I think it came out
pretty good.

Here's the thing.

I actually quite like it.

The flavors in there
is incredible.

potatoes,
mushrooms all good.

But next time you serve
feet like that on a plate,

- at least trim the toenails.
- Sorry, Chef.

- Great job. Well done.
- Thanks, Chef.

Thank you.

- That's good.
- Thank you, Chef.

- It's really good.
- Thank you.

That sauce is delicious.

I think that harmonizes
the entire thing.

You are really starting
to rise to the top of this competition.

- Nice job.
- Thank you, Chef.

Good job.

Great job, Eric!

Next up, D'Andre, please.
Thank you.

Let's go, D'Andre.

I really had
some problems with this cook.

I had to nix
my parsnip puree.

But I know that the tongue
is cooked well.

It's tender,
it's nicely flavored.

So I think it's going
to be okay.

D'Andre,
describe the dish, please.

So I have an everything

braised tongue
with an herb salad,

with a garlic-
and thyme-infused vinaigrette.

And a mustard seed caviar.

I originally wanted to plate it
with a parsnip puree,

but I scalded my milk,

so I had to omit
them from the plate.

So let's get
one thing right.

That is tough to look at.

Looks like something out of
"The Silence of the Lambs."

It's just like
you got live sheep

and ranked their tongues out
and seasoned them,

and dumped them
on your plate.

Let's do this
together.

You take that one.

Oh, that looks bad.

Yeah.

( bleep ).

Would you like a napkin?

It's like a mouth
full of bullets.

Let's do this
together.

You take that one.

Oh, that looks bad.

Yeah.

( bleep )

It's like a mouth
full of bullets.

( bleep ).

I mean, everything's awful.

Lamb's tongue
is sliced unevenly.

And you can't even get
a parsnip puree on the plate?

And come on,
that's not caviar.

Because the mustard seeds
are the same shape of caviar,

- it's nowhere near caviar.
- Yes, Chef.

We're at a very serious stage
of the competition now.

And the stronger
are starting to emerge,

and the weaker
are getting exposed.

And, unfortunately,
tonight the lamb's tongues

exposed you.

Yes, Chef.

I'm feeling dumbfounded.

I thought that I did
well enough in this challenge

to stick around
for another week.

And right now I'm not
quite sure that I did even that.

The next dish
we want to try is Dan.

Come on up.

I'm really proud of myself,

because it takes balls
to cook balls.

I made some great-tasting
bull testicles,

and I can't wait
for the judges to try them.

Dan, Dan,
the testicle man.

What's the dish?

We have deep-fried
Rocky Mountain oysters

on a bed of peppers
and onions.

The sauce is a vinaigrette
I made from grapeseed oil,

two types of mustard
and a little bit of lemon zest.

First of all,
tell me your thought process.

You got a pair of testicles
in your hand.

What's the first thing
going through your head?

Man, these things
are heavy.

And not pretty.

They kind of felt
like oysters.

Where I'm from,
North Carolina,

when in doubt, we just fry.
And so I figured,

let's throw them
in the deep fryer.

And it ended up
tasting pretty good.

Damn, these are good.

Crispy, tender,
really great texture.

The meat in the middle
is soft, chewy.

It's the way
it's supposed to be.

- You cooked them perfectly.
- Yeah.

However,
having said that,

I would have loved
if you'd had taken this patty right here

and turned it
into a mini slider.

- Ah.
- But you know what? Nice job.

- Thank you, sir.
Thank you, Chef. -

Great job, Dan.

Next up, Alejandro.

Let's go, Alejandro.

Alejandro,
what's the dish?

Those are chicken oysters
over a fried plantain

with a side
of mango guacamole.

I had never
cooked them before,

and I just went
with my instinct.

The chicken itself doesn't
have a ton of flavor.

And you had
the easiest protein.

You got guacamole
and you got plantains,

and neither one of them
are really anything

to write home about either.
I'm sorry.

- I didn't see that coming.
- Next up, Nathan, please.

What is that?

It is a barbecue
pork tail sandwich,

with a Cajun bacon
potato salad

and fried green tomatoes
on the side.

The flavor's good.
Love that, definitely.

But you've got a tail in there
that needs shredding.

- Yes, Chef.
- Damn.

Next up, Tanorria.

I made for you

a kale and black-eyed
pea salad

with crispy pig ears
and an apricot vinaigrette.

I love apricots,
and I thought it pairs

really well
with a white balsamic.

I think this is

the most beautiful dish
out there tonight.

- Thank you.
- These pig ears,

you got a nice color to them,
great flavor.

But the thinner
you can get these suckers,

the better off
you're going to be.

- Okay.
- But nice job.

- Thank you, Chef.
- All right, Tanorria.

Good job, Tanorria.

Next home cook
we want to taste is Katie.

Come on, Katie.

I am looking
at my finished dish,

and this kidney curry
is awesome.

It's going to knock
the socks off these judges.

I mean, they are not going to believe
this Mississippi girl

has stepped out
of her comfort zone

and is bringing a curry dish
with kidney.

- What you got for me?
- It's a vadouvan.

Spiced Indian stew
with kidneys.

What's a good Mississippi girl
know about curry?

I travel a lot.

So as I travel,
I'm not afraid to ask chefs

how they make things.

What was it about the kidneys
that you thought

would go well with the curry?
That's not a traditional dish.

I knew I wanted a punch
with my flavors to go with it.

And I think that's
exactly what I did.

All right. I'm very,
very critical of my curries.

Okay.

I'm going to tell you
one thing.

Your curry's fabulous.

Everything in the curry
is so nicely diced.

The kidneys were very tender
and beautiful.

You cooked them perfectly.

I'm so proud of it.

A lot of people see me
as like a dumb blond.

I'm a really smart, educated,
hardworking individual.

And, Shaun,
you sparked me tonight.

- Good, I'm glad.
- Thank you.

- You're welcome.
- It's a fabulous curry.

Maybe one of the best
curries I've ever had.

- Wow.
- There you go.

- There you go.
- Good job, Katie.

- Good job, Katie!
- Good job, Katie!

Nice job, Katie!

Next up, Diana, please.
Let's go.

Go get them, Diana!

My menudo looks like
it's going to be flavorful.

It smells super spicy,
so I'm hoping that I can just

lean on my flavors
at this point.

Describe the dish, please.

I did a play on menudo.

I used corn instead of hominy,
and I used jalapeños.

And I used the tripe.

So how did you
cook the tripe?

I put the tripe
in a pressure cooker.

I spiced it with cumin
and cayenne and salt and pepper,

and then added the tripe
after I sliced it very thin.

- But where's the tripe?
- I minced it.

But where is it?

Like I said, Chef,
I minced it in there.

So there's very
small pieces.

I see little speckles
of white bits.

- Is that it?
- Yes, Chef.

- Like, here?
- Yes, Chef.

So I have got
some raw tripe here.

That's what it is.

This is a really
horrible, spongy--

I can't even pull it.

Damn.

a, I have got
some raw tripe here.

This is a really horrible,
spongy--

I can't even pull it.

Yeah, that's not good.

- Damn. - I took the pieces
and cut them,

because they were very chewy
and I didn't want you

to get a mouthful
of just chew.

That was the wrong
thing to do.

I was just trying to hide
the fact that it was raw.

You've done the cardinal sin.
You've done the worst thing.

You tried to hide the fact
that it was undercooked,

and you diced it all up
and put it back

and smothered it.
Damn.

I am feeling
absolutely deflated.

I feel like my own stomach
lining is about to come out.

- It's okay.
- At this point,

I'm just hoping and praying

that someone else's food
was worse than mine.

First of all,

I'd like to invite
back to their stations

Brandi and Shaun.
Let's go.

Okay, two of you are
about to get even closer

to the biggest prize
in the culinary world...

because there were two
outstanding dishes tonight.

Katie...

...and Eric.

Thank you.

Unfortunately,

the three following dishes
were literally awful.

First up, one of the worst
dishes tonight.

Make your way down here...

Alejandro.

The next home cook
that disappointed us tonight...

Diana.

The third and final
cook tonight let us down,

let themselves down.

And they know
who they are.

Come on down.

Our job at this point
becomes really asking ourselves

who didn't deliver tonight,

but also who's not going
anywhere in this competition.

Step forward...

Alejandro.

We're going to give you

one last chance.

- Go back to your station, please.
- Thank you.

Thank you, chefs.

In life, you don't get
a lot of second chances.

But I got one.

So I need to step up
and show the judges

that I can do a lot more
than just Latin food.

And this was definitely
a wake-up call for me.

This is a competition.

And unless you give us
your best, then expect to go.

Diana, you made a catastrophic
mistake this evening.

You took something
that was undercooked

and you put it into a sauce
thinking that you could hide

the fact that it was
undercooked.

D'Andre, tonight you hit
a huge stumbling block.

Lamb's tongue braised
with a caviar of mustard.

- That's like a dog chew.
- Yes, Chef.

We're looking for the best,

and tonight you proved
you were one of the worst.

Diana...

we cannot go any
further with you.

Please say goodbye
to D'Andre,

take off your apron,
and place it on your bench.

Thank you.

My luck definitely ran out
in this competition.

I never got to show
the judges

really what I have.

- Bye-bye.
- Bye, baby. Win it for me, okay?

Okay.

But I can honestly say
that I'm one of the top 14

home cooks in America today,

and there's 20,000
other people that can't say that.

I don't know
what it is, D'Andre,

but it seems like you keep
dodging the bullet.

But tonight,
there's two in the barrel.

Take your apron off.

- What?
- You're leaving the MasterChef kitchen.

I'm without words.

I thought I was
one step closer

to being the next
MasterChef.

But my food dream
is to teach cooking classes

to LGBT homeless youth.

So just because I'm leaving
the MasterChef kitchen today,

doesn't mean
my dream is over.

Next week...

the MasterChef restaurant
opens its doors

for a super-sweet
celebration.

Your fate is in the hands
of teenagers.

- Party!
- God help you.

- Watch it, watch it.
- Move, I got two!

- But when tempers flare...
- Hey!

- What's going on back there?
- You just hit me.

Un-( bleep )-believable.

- ...whose party...
- That's not even a minute away.

- ...will come to an end?
- It's raw.

You're going to kill someone.
Get a ( bleep ) grip!

Sync & corrections: Ajvngou
www.addic7ed.com