1 00:00:01,600 --> 00:00:03,140 Previously on "MasterChef"... 2 00:00:03,140 --> 00:00:07,610 This is "MasterChef: Dynamic Duos." 3 00:00:07,680 --> 00:00:10,280 This season, we'll be joined by a new judge. 4 00:00:10,320 --> 00:00:13,150 - Ooh! - Please give a warm welcome 5 00:00:13,150 --> 00:00:15,330 to the amazing Tiffany Derry! 6 00:00:15,330 --> 00:00:17,900 Oh, yes! 7 00:00:17,960 --> 00:00:21,200 We began our search for America's best home cook duo... 8 00:00:21,200 --> 00:00:25,250 You are now fighting for a spot in the MasterChef kitchen. 9 00:00:25,310 --> 00:00:28,180 As the first pairs battled it out for a white apron. 10 00:00:28,180 --> 00:00:30,860 Here we go. This is all happening right now. 11 00:00:30,920 --> 00:00:32,330 That's it. Yeah! 12 00:00:32,330 --> 00:00:34,460 Get in there. Pour it on there, come on. 13 00:00:34,460 --> 00:00:36,430 Oh, my God. I'm getting nervous. 14 00:00:36,430 --> 00:00:39,610 Lamb's cooked beautifully. That is a marriage made in heaven. 15 00:00:39,640 --> 00:00:43,920 Tasting this dish is like coming to your house for dinner. Good job. 16 00:00:43,950 --> 00:00:45,220 When Gordon was cutting into the chicken, 17 00:00:45,250 --> 00:00:48,090 there was a moment where my mouth watered. 18 00:00:48,130 --> 00:00:50,460 I said, "Ooh, that chicken look juicy!" 19 00:00:50,460 --> 00:00:55,070 - These aprons go to... - Tina and Aivan! 20 00:00:55,110 --> 00:00:57,840 - Timothy and Athena. - Zach and Michelle. 21 00:00:59,780 --> 00:01:02,750 - Tonight... - Welcome, welcome, welcome. 22 00:01:02,790 --> 00:01:05,390 - The audition battles continue... - Whoo! Let's go. 23 00:01:05,430 --> 00:01:07,760 As more home cook duos go head-to-head... 24 00:01:07,800 --> 00:01:09,870 - Come on, Ash. Let's do it. - We want that white apron. 25 00:01:09,940 --> 00:01:11,640 - Nice flambe. - We're here to win. 26 00:01:11,670 --> 00:01:13,910 - Taking 'em down. - To try and secure a pair 27 00:01:13,940 --> 00:01:16,250 - of coveted white aprons. - You guys know how to make a fire, right? 28 00:01:16,250 --> 00:01:18,990 - You're about to get extinguished. - Ooh, rawr! 29 00:01:18,990 --> 00:01:21,090 I really see the dynamic duo in the dish. 30 00:01:21,160 --> 00:01:24,130 - And you're going to give us an apron for it. - It's a little messy. 31 00:01:24,160 --> 00:01:26,970 - You really shot for the stars. - Here we go. 32 00:01:27,000 --> 00:01:28,910 - And you just missed. - Oh, boy. 33 00:01:28,970 --> 00:01:30,180 Oh, my God. 34 00:01:34,780 --> 00:01:37,390 - I'm just still trying to take in the fact that we're... - We're here. 35 00:01:37,390 --> 00:01:39,530 - Two is better than one. - Two is better than one. 36 00:01:39,560 --> 00:01:41,200 But you got to be twice as good. 37 00:01:41,260 --> 00:01:42,770 I can't wait to cook. Just get in there. 38 00:01:42,800 --> 00:01:45,240 It's so fun to see these duos cook together. 39 00:01:45,270 --> 00:01:48,510 I think it brings a completely different dynamic 40 00:01:48,550 --> 00:01:50,520 - to the competition. - I agree. 41 00:01:50,520 --> 00:01:53,120 Right, the next duo to battle 42 00:01:53,150 --> 00:01:56,260 is Darce and Courtney... 43 00:01:56,260 --> 00:01:59,200 versus Kayla and Ryan Kate. 44 00:01:59,230 --> 00:02:04,010 Standing between us and the MasterChef white apron is two adorable badass babes, 45 00:02:04,040 --> 00:02:05,550 but we got to take them down. 46 00:02:05,550 --> 00:02:08,550 - Aah! - Oh, my God. I'm stoked to be here. 47 00:02:08,590 --> 00:02:13,160 We have some big culinary dreams, and this is not just 48 00:02:13,190 --> 00:02:15,100 "Let's go have fun on 'MasterChef.'" 49 00:02:15,130 --> 00:02:18,040 - We want to change our lives. - Welcome. Welcome. 50 00:02:18,040 --> 00:02:19,810 - Hello! - How are you? 51 00:02:19,840 --> 00:02:22,010 Let's start off with you both. Give us an insight. 52 00:02:22,050 --> 00:02:23,410 - Tell us your name. - My name is Darce. 53 00:02:23,450 --> 00:02:25,850 This is my work bestie Courtney. 54 00:02:25,890 --> 00:02:27,820 We work together in emergency veterinary hospital. 55 00:02:27,820 --> 00:02:30,560 - Wow. - And we are your resident vet nurses. 56 00:02:30,560 --> 00:02:34,370 We work in a very, very intense emergency room. 57 00:02:34,370 --> 00:02:37,240 - Sometimes it's big dogs. Sometimes we've had a wolf. Wolves. 58 00:02:37,310 --> 00:02:38,440 - A wolf? - A couple of snakes. 59 00:02:38,440 --> 00:02:40,580 Seriously? Wow. What about bears? 60 00:02:40,580 --> 00:02:42,850 - Have you ever sort of rescued bears? - This one has seen all of it. 61 00:02:42,890 --> 00:02:45,160 How did this bond with food come together? 62 00:02:45,160 --> 00:02:48,970 It's kind of our escape from the difficulties of the emergency room. 63 00:02:49,000 --> 00:02:52,440 We kind of looked at ourselves and said it kind of feels weird to eat my patients. 64 00:02:52,470 --> 00:02:56,310 So we bonded over turning our favorite dishes vegan. 65 00:02:56,350 --> 00:02:59,320 - Wow. Vegan. - I'm vegan curious. 66 00:02:59,350 --> 00:03:01,060 - You're vegan curious? - Yes! 67 00:03:01,090 --> 00:03:03,360 - I'm so happy for that. - Okay, let's go! 68 00:03:03,390 --> 00:03:07,340 - Ladies, welcome. - Thank you. 69 00:03:07,370 --> 00:03:09,210 Your names and where are you from? 70 00:03:09,210 --> 00:03:11,510 - I'm Ryan Kate. - And I'm Kayla. 71 00:03:11,510 --> 00:03:13,210 - And I'm from... - Wait, wait. 72 00:03:13,250 --> 00:03:15,120 Do we look a little familiar? 73 00:03:15,120 --> 00:03:16,620 - Yes. - Yes, you do. 74 00:03:16,620 --> 00:03:19,090 - Do you see? - Oh, my God. 75 00:03:19,130 --> 00:03:20,960 - Let me see that. - Stop it. 76 00:03:21,030 --> 00:03:23,600 - Y'all were babies! - Season 3. "MCJ"! 77 00:03:23,640 --> 00:03:26,210 - Wow! - A little bit taller. 78 00:03:26,240 --> 00:03:27,480 A little bit prettier, you know. 79 00:03:27,510 --> 00:03:30,350 But you're still wearing the same colors! 80 00:03:30,380 --> 00:03:33,250 - Wait, are we actually? Oh, my gosh, we are! - You are! 81 00:03:33,290 --> 00:03:36,290 - Oh, my God. That's adorable. - Amazing. 82 00:03:36,360 --> 00:03:38,370 - Top five? - Top six. 83 00:03:38,400 --> 00:03:40,170 Top six, and then I got top seven. 84 00:03:40,200 --> 00:03:43,180 - Ryan Kate paired with Kayla. - What are we doing? 85 00:03:43,180 --> 00:03:48,150 We are making pork venison sausage with sautéed vegetables and polenta. 86 00:03:48,150 --> 00:03:50,420 Wow, this dish is amazing. 87 00:03:50,460 --> 00:03:52,560 It is like a classic Italian trattoria dish. 88 00:03:52,560 --> 00:03:54,560 What happened after that competition? 89 00:03:54,560 --> 00:03:57,170 Even though Kayla lives in New York and I live in Texas, 90 00:03:57,200 --> 00:04:00,510 - we stayed in touch and we just kinda kept cooking together. - Love that. 91 00:04:00,540 --> 00:04:02,950 - And we're here to win it this time. - Amazing. 92 00:04:02,980 --> 00:04:04,920 - Great to see you both. Welcome back. - Thank you. 93 00:04:04,950 --> 00:04:07,120 - Thank you so much. We're excited to be here. - Right. 94 00:04:07,190 --> 00:04:09,230 Tonight, you've got 30 minutes to put yourselves on a plate. 95 00:04:09,260 --> 00:04:14,300 And convince us three that you deserve that incredible MasterChef apron, 96 00:04:14,340 --> 00:04:17,310 and put your friendship bond to the test. 97 00:04:17,340 --> 00:04:20,180 - Oh, yeah. - The very best of luck. 98 00:04:20,180 --> 00:04:23,420 Your 30 minutes starts now. Let's go. 99 00:04:23,460 --> 00:04:25,230 - Let's go, baby. Let's go, baby. - Let's go, baby! 100 00:04:25,260 --> 00:04:28,430 - Let's go! - Here we go, Ryan Kate. We freaking got this. 101 00:04:28,430 --> 00:04:30,540 I got your onion here. Thank you. 102 00:04:30,540 --> 00:04:33,210 I'm gonna get the sauce started for the beurre blanc. 103 00:04:33,240 --> 00:04:35,580 Okay, you keep setting up. I'll keep getting the mushrooms rolling. 104 00:04:35,580 --> 00:04:37,420 - You feel good with that? Okay. - Yeah. 105 00:04:37,420 --> 00:04:39,450 Right, Darce and Courtney, give us an insight to the dish. 106 00:04:39,490 --> 00:04:43,090 We are making a vegan lomo saltado with lionsmane. 107 00:04:43,130 --> 00:04:47,200 Typically this dish would be made with a little bit of strip sirloin, 108 00:04:47,200 --> 00:04:49,310 but we're gonna sub out that sirloin 109 00:04:49,340 --> 00:04:51,240 for a lionsmane mushroom. 110 00:04:51,310 --> 00:04:52,350 Wow, so a beautiful stir fry. 111 00:04:52,350 --> 00:04:54,380 - Yup. - Love that. 112 00:04:54,450 --> 00:04:56,520 Kayla and Ryan Kate, what are you cooking? 113 00:04:56,520 --> 00:05:01,260 So we're making a pan-seared sea bass over a bed of lemon garlic spinach. 114 00:05:01,300 --> 00:05:04,100 Wow, When you guys finished the competition first time round, 115 00:05:04,140 --> 00:05:07,380 - what was it like going back to school? - Oh, I was a celebrity. 116 00:05:07,380 --> 00:05:09,620 - I was the, honestly. - I felt like I was the... on the playground. 117 00:05:09,620 --> 00:05:12,990 - It was so much fun. - Later on in life, the hype died down. 118 00:05:13,020 --> 00:05:15,390 So this is to get it back up. You know what I mean? 119 00:05:16,830 --> 00:05:18,930 Rekindle the fire. 120 00:05:19,000 --> 00:05:20,640 We had a lot of fun as kids on "MasterChef Junior," 121 00:05:20,670 --> 00:05:22,670 but it means a lot more to us this time. 122 00:05:22,740 --> 00:05:25,350 Cooking is something that we want to pursue in the long run. 123 00:05:25,350 --> 00:05:28,220 All right, heavy cream is going in to reduce. 124 00:05:28,250 --> 00:05:30,490 - You're gonna get rice on ASAP. - Yup. 125 00:05:30,520 --> 00:05:34,030 - Rice and water. - Or as we like to say, stat. 126 00:05:34,060 --> 00:05:38,270 - Stat. So 15 minutes gone. 15 minutes remaining. 127 00:05:38,270 --> 00:05:40,540 - Okay? So let's go. Right, Courtney, Darce. - Thank you. 128 00:05:40,540 --> 00:05:43,010 - What are you doing there? Pressing them down? - Yeah, I'm grill-pressing 129 00:05:43,050 --> 00:05:45,390 them down because lionsmanes, they're big and fluffy. 130 00:05:45,420 --> 00:05:48,090 Yeah, so it needs a real firm sear. 131 00:05:48,160 --> 00:05:50,630 - We need to get all that liquid out. - And a nice seasoning as well. 132 00:05:50,660 --> 00:05:53,370 Yes? Now you two clearly can handle pressure, 133 00:05:53,400 --> 00:05:55,370 bringing these incredible animals back to life. 134 00:05:55,410 --> 00:05:57,380 - Oh, yeah. - This is what we do in the E.R. 135 00:05:57,410 --> 00:06:00,050 We talk about food in between seeing cases. 136 00:06:00,080 --> 00:06:03,660 We use this as therapy. Like, still go to therapy, but this is therapy. 137 00:06:03,690 --> 00:06:05,790 Gotcha. Love that. Keep it going. Season everything. 138 00:06:05,790 --> 00:06:08,630 - Thank you, Gordon. - I'm sorry. What is it seasoned with? 139 00:06:08,670 --> 00:06:10,770 - Magic. - Magic, baby. 140 00:06:10,800 --> 00:06:13,170 - Kayla and Ryan Kate. - Hello, Joe. 141 00:06:13,210 --> 00:06:16,510 Let's think about it. Season three, you were little girls. 142 00:06:16,550 --> 00:06:18,380 - I know. - And now you're women 143 00:06:18,380 --> 00:06:20,790 still pursuing this dream of cooking. 144 00:06:20,820 --> 00:06:22,690 - I wouldn't change anything. - Has it intensified over the years? 145 00:06:22,730 --> 00:06:24,700 - It's definitely intensified. - Oh, for sure. Definitely. 146 00:06:24,700 --> 00:06:26,600 - All right, let's talk about the dish. - Yes. 147 00:06:26,670 --> 00:06:29,070 - So pan-seared sea bass. - Sea bass. 148 00:06:29,110 --> 00:06:33,180 - Beurre blanc? - Yes, white wine beurre blanc with some shallots. 149 00:06:33,210 --> 00:06:34,450 - Did you taste that? - Not yet. 150 00:06:34,480 --> 00:06:37,360 - Taste it. - Yeah. 151 00:06:37,420 --> 00:06:39,360 - What does that need? - It needs salt. 152 00:06:39,390 --> 00:06:42,430 Bingo! Taste everything before you put it on the plate. Good luck, ladies. 153 00:06:42,470 --> 00:06:46,340 - Thank you so much. - Ready? Open. 154 00:06:46,370 --> 00:06:50,180 - Sorry. - I think a little more salt. A little more oil. 155 00:06:51,420 --> 00:06:53,020 I have to keep whisking. 156 00:06:53,020 --> 00:06:54,490 There's a clump in it. 157 00:06:54,560 --> 00:06:56,290 - Perfect. Yeah. - It's good now? 158 00:06:56,290 --> 00:06:58,300 You girls are doing amazing. 159 00:06:58,330 --> 00:07:00,370 - You guys got it. - Yeah? Girl power! 160 00:07:00,400 --> 00:07:03,380 Now that there's a female judge back in the MasterChef arena. 161 00:07:03,410 --> 00:07:08,280 - Yeah! Let's go. - We needed a female baddie up in here. 162 00:07:08,280 --> 00:07:12,490 - A baddie, she says. - Duos, five minutes left on the clock. 163 00:07:12,530 --> 00:07:15,130 - Darce, look at these. Yeah. - Mm-mmm! 164 00:07:15,160 --> 00:07:17,840 Honestly, the color on those mushrooms from Courtney and Darcy is exceptional. 165 00:07:17,840 --> 00:07:19,470 - It's gonna be good. - Whoo! 166 00:07:19,470 --> 00:07:20,780 They cooked those mushrooms for 25 minutes. 167 00:07:20,840 --> 00:07:22,850 I hope it's not like eating leather. 168 00:07:22,850 --> 00:07:25,720 - It's the texture of meat. - How's it looking over there? 169 00:07:25,750 --> 00:07:29,490 - It's looking good. Ooh! - Ryan Kate and Kayla. 170 00:07:29,490 --> 00:07:32,130 Very mature cooking. It's a really grown-up dish. 171 00:07:32,170 --> 00:07:35,140 - Should I add just a splash of water? - I don't think so. 172 00:07:35,170 --> 00:07:38,380 - No? - I wouldn't, but whatever you feel comfortable with. 173 00:07:38,410 --> 00:07:39,650 But my worry is the beurre blanc. 174 00:07:39,680 --> 00:07:41,620 They can't get that beurre blanc too thick, 175 00:07:41,650 --> 00:07:43,290 otherwise, it'd be way too rich for that bass. 176 00:07:43,350 --> 00:07:45,630 One minute remaining. Come on! 177 00:07:45,630 --> 00:07:47,630 - We got one minute. - Ooh, it's a heavy boy. 178 00:07:47,660 --> 00:07:50,300 You got it. You got it. You've lifted wolves. 179 00:07:50,340 --> 00:07:53,410 - I know! With two hands though. - You can lift a freaking pan. My God. Come on. 180 00:07:53,470 --> 00:07:56,210 - Spinach in the middle. - This fish is nice. 181 00:07:56,280 --> 00:07:58,420 - I'm going in with rice here, okay? - We got this. 182 00:07:58,480 --> 00:07:59,620 Bring it home. Let's go. - Yes, Chef. 183 00:07:59,620 --> 00:08:01,060 - You want me to go? - Yeah, go. 184 00:08:01,090 --> 00:08:03,290 Salt. You need this. Here. Get it get it on. 185 00:08:03,290 --> 00:08:05,100 - Do you like the sauce like this? - Yeah. I think it's good. 186 00:08:05,170 --> 00:08:07,400 - Five, four... - You got it. You got it. 187 00:08:07,400 --> 00:08:10,210 - Three, two, one. - Yeah! 188 00:08:10,210 --> 00:08:11,680 And stop! Hands in the air! Hands up. 189 00:08:11,710 --> 00:08:12,910 Let's go! 190 00:08:12,910 --> 00:08:14,780 - Well done. - Yes! 191 00:08:16,420 --> 00:08:18,560 - Well done. - Yeah! 192 00:08:18,590 --> 00:08:20,800 - That looks great. - Beautiful. 193 00:08:20,830 --> 00:08:22,900 - Darce, Courtney, how you feeling? - Oh, my God. 194 00:08:22,900 --> 00:08:26,810 - I'm feeling stoked. I can go run a mile right now. - I'm, like, high. 195 00:08:26,810 --> 00:08:29,820 Pressure higher in MasterChef kitchen or E.R.? 196 00:08:29,850 --> 00:08:31,550 I mean, they're pretty comparable. 197 00:08:31,550 --> 00:08:35,090 I don't want to steal this from you, Gordon, but... 198 00:08:35,130 --> 00:08:38,330 - Kayla, Ryan Kate, happy with the dish? - Very happy. 199 00:08:38,360 --> 00:08:41,810 - I think all the components come together cohesively. - All the flavors are on point. 200 00:08:41,840 --> 00:08:43,540 - Good. - It's a slay. 201 00:08:43,580 --> 00:08:47,250 Now for the exciting part of tonight, the taste. 202 00:08:47,250 --> 00:08:49,350 First up, Darce and Courtney, bring your dish forward. 203 00:08:49,420 --> 00:08:50,890 Thank you. 204 00:08:51,890 --> 00:08:53,230 Thank you. 205 00:08:53,230 --> 00:08:56,470 Today we made for you a vegan lomo saltado 206 00:08:56,530 --> 00:08:58,940 with lionsmane mushrooms, a side of rice, 207 00:08:58,940 --> 00:09:01,810 and a beautiful aji amarillo paste. 208 00:09:01,810 --> 00:09:04,420 I've never had anything like it. So I can't wait to taste it. 209 00:09:04,420 --> 00:09:05,690 - Thank you. - Shall we? 210 00:09:05,720 --> 00:09:07,460 - Yes, please. - Please. 211 00:09:07,490 --> 00:09:09,260 And is that the texture you wanted? 212 00:09:09,260 --> 00:09:12,030 Yeah. We wanted it to be nice and meaty inside. 213 00:09:14,570 --> 00:09:16,110 I'm, like, living for this right now. 214 00:09:19,010 --> 00:09:21,450 - This dish is delicious. - Thank you. 215 00:09:21,520 --> 00:09:24,520 It's got the warmth. It's got the rustic charm. It's very good. 216 00:09:24,520 --> 00:09:27,760 - Thank you so much. - I like a lot of what you have going on. 217 00:09:27,760 --> 00:09:29,500 And honestly the mushroom, I was concerned 218 00:09:29,500 --> 00:09:33,310 that it may be a little dry, but it doesn't read dry at all. 219 00:09:33,380 --> 00:09:37,980 I do need more salt or more soy, or something that's giving some salt, 220 00:09:37,980 --> 00:09:40,520 but the flavor overall, it's really nice. 221 00:09:40,590 --> 00:09:42,390 Thank you so much. 222 00:09:42,390 --> 00:09:45,400 Yeah, I love the dish because it's unapologetically vegan. 223 00:09:45,430 --> 00:09:49,610 It's simple. The technique is good, and I say it's the cat's meow. 224 00:09:49,640 --> 00:09:52,080 Ooh, rawr! Thank you. 225 00:09:54,320 --> 00:09:56,660 - I love that. Rawr! - Thank you, ladies. 226 00:09:56,690 --> 00:09:58,990 - Thank you, ladies. - Thank you so much. 227 00:09:59,030 --> 00:10:01,430 It's such a shame we didn't get that balance with the seasoning because that's what it misses. 228 00:10:01,460 --> 00:10:03,900 - You guys did awesome. It looked awesome. - Thank you. You guys did, too. 229 00:10:03,900 --> 00:10:07,880 - Good job. It looked amazing. - Kayla and Ryan Kate, please. 230 00:10:07,910 --> 00:10:11,890 Oh, that plate is stunning. Stunning. 231 00:10:11,920 --> 00:10:14,560 Today for you, we have a pan-seared sea bass 232 00:10:14,590 --> 00:10:18,430 over a bed of lemon garlic spinach with sautéed cherry tomatoes, 233 00:10:18,460 --> 00:10:21,340 a white wine beurre blanc, and toasted panko breadcrumbs. 234 00:10:21,340 --> 00:10:23,210 - Visually it looks beautiful. I love the finesse. - Thank you. 235 00:10:23,240 --> 00:10:25,580 - I can't wait to dig in. Good job. - Thank you. 236 00:10:25,650 --> 00:10:27,450 How did you cook the fish? 237 00:10:27,450 --> 00:10:30,050 I coated the fish in a little bit of flour, salt, and pepper, 238 00:10:30,050 --> 00:10:32,560 just to get a nice crisp on it. 239 00:10:32,560 --> 00:10:34,160 - Yeah, it's glistening. - Awesome. 240 00:10:37,800 --> 00:10:41,210 - Ladies, fish is cooked beautifully. - Thank you. 241 00:10:41,240 --> 00:10:44,720 It's soft. It's moist. However, when you cook fish, 242 00:10:44,780 --> 00:10:47,560 don't cover it with the tomatoes. 243 00:10:47,590 --> 00:10:49,530 - Otherwise it gets soggy, okay? - Okay. 244 00:10:49,560 --> 00:10:51,060 You've got crisp fish. Show it off. 245 00:10:51,100 --> 00:10:53,840 - Okay. - The spinach itself is bright. 246 00:10:53,870 --> 00:10:55,810 There's enough lemon zest in there, 247 00:10:55,840 --> 00:10:57,840 and I like that the beurre blanc has enough butter. 248 00:10:57,840 --> 00:11:01,590 We're not shy with the butter over here, so don't worry. 249 00:11:01,620 --> 00:11:03,820 - She's not shy about anything. - No. 250 00:11:03,860 --> 00:11:05,760 I'm a fan of the seasoned breadcrumbs. 251 00:11:05,790 --> 00:11:08,500 I think they really add a crunch and another aspect of flavor to the dish, 252 00:11:08,530 --> 00:11:13,880 and it makes me very proud and happy to see two contestants after ten years, 253 00:11:13,940 --> 00:11:16,820 come back, present such a mature and well-executed dish. 254 00:11:16,880 --> 00:11:21,760 - Gives me a lot of personal satisfaction, so thank you. - Thank you so much. 255 00:11:21,790 --> 00:11:25,030 - The fish is just gorgeous. - That's why I wanted them to show it off. 256 00:11:25,100 --> 00:11:27,740 - That was good. - Good job. 257 00:11:27,770 --> 00:11:30,910 Ladies, right now we need a moment. Thank you. 258 00:11:32,610 --> 00:11:34,720 Darce and Courtney, yeah, exceptional dish. 259 00:11:34,750 --> 00:11:36,020 Did the mushrooms work? Yes, they did. 260 00:11:36,050 --> 00:11:38,460 - They did! - I'm nervous. 261 00:11:38,530 --> 00:11:41,330 I'm gonna, like, start crying and throwing up. 262 00:11:41,400 --> 00:11:44,770 Ryan Kate and Kayla's sea bass, that was cooked beautifully. 263 00:11:44,840 --> 00:11:46,610 - It was really good. - Yeah. 264 00:11:46,610 --> 00:11:47,780 - We did everything we could. - Right. 265 00:11:47,840 --> 00:11:50,980 Oh, my God. 266 00:11:50,980 --> 00:11:54,590 - Here we go. - Wow, what a battle. 267 00:11:54,590 --> 00:11:57,600 Honestly, for Joe, Tiffany and myself, 268 00:11:57,630 --> 00:11:59,100 it was a really tough call. 269 00:12:01,470 --> 00:12:06,810 But the three of us think that the best dish was cooked by... 270 00:12:19,140 --> 00:12:24,280 The three of us think that the best dish was cooked by... 271 00:12:27,920 --> 00:12:30,160 Kayla and Ryan Kate. 272 00:12:30,160 --> 00:12:34,440 - Congratulations. - Oh, my gosh. 273 00:12:34,440 --> 00:12:36,940 - We did a good job. We did a good job. - It's okay. 274 00:12:36,980 --> 00:12:39,920 Come and get these aprons. Second time around. Well done. 275 00:12:39,920 --> 00:12:41,950 - Congratulations. - Thank you so much. 276 00:12:41,990 --> 00:12:44,660 - Continue to make us proud. - Well done. 277 00:12:44,660 --> 00:12:46,190 - Thank you. - Thank you 278 00:12:46,190 --> 00:12:47,860 - Congratulations. - Thank you so much. 279 00:12:47,930 --> 00:12:49,100 You're welcome. You did it. 280 00:12:49,170 --> 00:12:51,070 Courtney and Darce, keep your heads up. 281 00:12:51,100 --> 00:12:52,670 What you delivered was delicious. 282 00:12:52,710 --> 00:12:54,780 You just needed a little bit of salt 283 00:12:54,810 --> 00:12:56,450 just to kind of balance everything. 284 00:12:56,450 --> 00:12:58,380 - Please head on out. - Thank you guys so much. 285 00:12:58,380 --> 00:12:59,890 Thank you. 286 00:13:01,490 --> 00:13:03,930 - We're so excited! - We're so excited. 287 00:13:03,960 --> 00:13:06,070 It just feels so crazy that we're back. 288 00:13:06,100 --> 00:13:08,070 And this time, it was all the more special 289 00:13:08,100 --> 00:13:09,740 to even be here with you in the first place. 290 00:13:09,810 --> 00:13:11,080 Like, oh, my God. 291 00:13:11,080 --> 00:13:12,080 There's a lot of tough competition here 292 00:13:12,110 --> 00:13:13,850 a lot of great home cooks, 293 00:13:13,880 --> 00:13:15,420 but I'm confident in our duo. 294 00:13:15,420 --> 00:13:18,160 - Sorry. - Such a bummer. 295 00:13:18,220 --> 00:13:21,000 It's totally a bummer to not have gotten those white aprons. 296 00:13:21,000 --> 00:13:24,940 I woke up wanting it more than I ever have this morning, 297 00:13:24,970 --> 00:13:29,210 - and I'm a little bit sad, but, um... - It's okay. 298 00:13:29,210 --> 00:13:31,950 - We did the best. - Yeah, we did. 299 00:13:31,990 --> 00:13:33,320 I just really thought we had it. 300 00:13:33,320 --> 00:13:35,690 Ugh! So close. 301 00:13:35,690 --> 00:13:37,500 - Good job. - Good job. 302 00:13:37,530 --> 00:13:40,430 Right, next up, Javi and Luis... 303 00:13:40,430 --> 00:13:42,840 - Whoa! - Oh! 304 00:13:42,870 --> 00:13:44,840 Versus Trey and Kevin. 305 00:13:44,880 --> 00:13:47,180 - Whoo! - Let's go, baby! 306 00:13:47,250 --> 00:13:49,520 - Let's go! - This is crazy. 307 00:13:49,520 --> 00:13:51,590 - I don't even know where I'm at. - This is... this is... 308 00:13:51,660 --> 00:13:54,860 We do not like to lose, so there's gonna be a lot of talking. 309 00:13:54,900 --> 00:13:55,900 - Whoa. - Oops. 310 00:13:55,970 --> 00:13:59,140 Wow. 311 00:13:59,140 --> 00:14:00,840 We're gonna kick some butt. 312 00:14:00,880 --> 00:14:03,250 We don't think we can win. We know we can win. 313 00:14:03,250 --> 00:14:04,990 And we're gonna go in and we're gonna get our aprons 314 00:14:05,020 --> 00:14:06,650 after we execute this dish flawlessly. 315 00:14:06,720 --> 00:14:08,930 - That's right. - Gentlemen, welcome. 316 00:14:08,990 --> 00:14:11,130 - Gents, let's start with you. - My name is Kevin. 317 00:14:11,160 --> 00:14:12,870 This is Trey. We're from North Carolina. 318 00:14:12,900 --> 00:14:15,070 We started this journey 15 years ago. 319 00:14:15,070 --> 00:14:18,680 Met him at a football game that I was working as a medic and he was in the band. 320 00:14:18,710 --> 00:14:21,690 I was a young college student. This guy was my grandpa. He's 20 years older than me. 321 00:14:21,750 --> 00:14:24,560 So he took care of me, cooked for me, 322 00:14:24,590 --> 00:14:27,900 and I went under his wing and started cooking with him, and here we are. 323 00:14:27,900 --> 00:14:29,600 We are an unlikely duo. 324 00:14:29,670 --> 00:14:32,010 The age difference and the height difference and everything. 325 00:14:32,040 --> 00:14:35,880 - Hair, no hair, uh... - It's one of those things. 326 00:14:35,880 --> 00:14:37,480 It works. It works well, you know? 327 00:14:37,550 --> 00:14:39,620 Amazing. Gentlemen, welcome. Good to see you both. 328 00:14:39,690 --> 00:14:42,290 - What's the connect? - This is this is Luis. I'm Javi. 329 00:14:42,290 --> 00:14:44,830 We're crazy Cuban firefighters representing Miami. 330 00:14:44,860 --> 00:14:46,830 - We met 20 years ago when I was in fire school... - Wow. 331 00:14:46,870 --> 00:14:49,710 - And it's a been a brotherhood ever since then. - I love that. 332 00:14:49,710 --> 00:14:52,780 Now some of the best food I've ever had in Miami is from some of those fire stations. 333 00:14:52,810 --> 00:14:53,950 - Thank you. - Thanks. 334 00:14:53,950 --> 00:14:55,320 I think Luis and I are definitely 335 00:14:55,320 --> 00:14:57,050 one of the best home cooks out there 336 00:14:57,090 --> 00:14:58,320 because we cook in the kitchen 337 00:14:58,320 --> 00:15:00,130 together at the fire house constantly. 338 00:15:00,190 --> 00:15:02,130 - He uses every pot and pan... - It's called flavor. 339 00:15:02,200 --> 00:15:04,970 Dish. Drives me nuts. But the food is delicious. 340 00:15:05,000 --> 00:15:08,810 Honestly, I can tell right now, there's a lot of brotherly love in this kitchen. 341 00:15:08,850 --> 00:15:10,250 - Yeah, for sure. - That's right. 342 00:15:10,320 --> 00:15:12,420 - Yep. - Right. You guys ready? 343 00:15:12,450 --> 00:15:13,520 - Ready. - Yes. 344 00:15:13,520 --> 00:15:15,930 Your 30 minutes starts now. 345 00:15:15,960 --> 00:15:17,260 - Whoo-whoo! - Let's go, guys. 346 00:15:17,330 --> 00:15:18,800 - Let's go, brother. - All right, I'm gonna get 347 00:15:18,830 --> 00:15:20,600 these steaks seasoned first, brother. 348 00:15:20,640 --> 00:15:23,140 - Yep. - All right. You guys know how to make a fire, right? 349 00:15:23,210 --> 00:15:25,140 You're about to get extinguished. 350 00:15:25,210 --> 00:15:26,720 How those carrot's looking, man? You like them? 351 00:15:26,750 --> 00:15:28,220 Oh, yeah, I like them. 352 00:15:28,220 --> 00:15:30,790 Hey, Kev, you bring a stepstool? 353 00:15:30,790 --> 00:15:34,560 No, I think I'll just use my foot and give him a boost. 354 00:15:34,630 --> 00:15:37,140 Height doesn't make a man. I'll show you with my dish. Don't worry. 355 00:15:37,140 --> 00:15:39,340 Right, Trey, Kevin, give us an insight into the dish. What are you doing? 356 00:15:39,370 --> 00:15:42,780 We are doing a lovely filet mignon, some creamy mashed potatoes, 357 00:15:42,780 --> 00:15:45,350 roasted heirloom carrots, and a brandy peppercorn sauce. 358 00:15:45,390 --> 00:15:46,890 - It's gonna be delicious. - Give us an insight to some 359 00:15:46,960 --> 00:15:48,090 of the food you guys cook together. 360 00:15:48,120 --> 00:15:49,960 We're self-certified grill masters. 361 00:15:49,960 --> 00:15:51,630 We love anything that's got open flames. 362 00:15:51,670 --> 00:15:53,540 So we'll get outside and we'll smoke a bunch of meats. 363 00:15:53,570 --> 00:15:55,840 We'll cook big family meals. Put it all on one big plate. 364 00:15:55,870 --> 00:15:57,180 - Let everybody go at it. - Nice. 365 00:15:57,240 --> 00:15:58,810 - You have your own smokers? - Oh, quite a few. 366 00:15:58,850 --> 00:16:02,020 - How many smokers you got, Kevin? - I have a total 20 now. 367 00:16:02,050 --> 00:16:05,160 I've only got five, but, I mean, still. 368 00:16:05,190 --> 00:16:08,060 All right, about a minute on these. 369 00:16:08,130 --> 00:16:11,570 Guys, we're 10 minutes down, 20 minutes remaining. 370 00:16:11,640 --> 00:16:13,470 Got it brother. I'm here. 371 00:16:13,470 --> 00:16:16,310 Ah, here we go. 372 00:16:16,380 --> 00:16:19,120 Javi and Luis, give us an insight to this dish tonight. 373 00:16:19,150 --> 00:16:20,560 - What is it? - So what we're doing 374 00:16:20,590 --> 00:16:22,260 is a healthier option of the Cuban frita, 375 00:16:22,290 --> 00:16:24,560 which is a Cuban hamburger that we make in Miami. 376 00:16:24,600 --> 00:16:26,670 And it's gonna be topped with an apricot bacon jam 377 00:16:26,670 --> 00:16:29,270 - to balance out the sweet and the spicy. - Love that. 378 00:16:29,310 --> 00:16:31,850 - And what's the blend? - So the blend is a lean ground turkey. 379 00:16:31,850 --> 00:16:36,890 But we're infusing it with chipotle adobo sauce and Spanish style chorizo. 380 00:16:36,920 --> 00:16:38,060 - Nice. - Flavor bombs. 381 00:16:38,060 --> 00:16:40,090 So I have to say, turkey burger, 382 00:16:40,160 --> 00:16:42,930 you're taking a big risk. It's got to be really special. 383 00:16:43,000 --> 00:16:44,940 We've done it for years at the fire station. 384 00:16:45,000 --> 00:16:46,810 They keep asking for it. It can't be that bad. 385 00:16:46,810 --> 00:16:49,050 - All right, you got a lot of work to do. - Yeah, I like it. 386 00:16:49,050 --> 00:16:51,420 - Now we're cooking. - Now we're cooking. 387 00:16:51,420 --> 00:16:53,090 Oh, look at that, Kevin. How you feel about that? 388 00:16:53,150 --> 00:16:54,820 Yep, yep, yep. Good, good, good. 389 00:16:54,820 --> 00:16:57,600 So Trey and Kevin, filet mignon. I mean, it's a big one. 390 00:16:57,630 --> 00:17:00,340 It's got no fat in there, so it needs that fat in there, 391 00:17:00,370 --> 00:17:02,440 otherwise it's gonna dry out on top. 392 00:17:02,440 --> 00:17:04,440 - Absolutely. - We've seen so many filets over the years. 393 00:17:04,440 --> 00:17:06,450 So when you say you're gonna make a filet, 394 00:17:06,480 --> 00:17:08,450 you raise the bar for yourself automatically. 395 00:17:08,450 --> 00:17:10,960 - Something has to be amazing about it... - Perfect. 396 00:17:10,990 --> 00:17:12,230 Because we're in the MasterChef kitchen. 397 00:17:12,260 --> 00:17:14,100 Steaks are in the oven. Two minutes in the oven. 398 00:17:14,100 --> 00:17:16,970 - In they go. - Put that right back in. 399 00:17:16,970 --> 00:17:21,010 Our firefighters from Miami, my big worry now is those turkey burgers are in the oven. 400 00:17:21,040 --> 00:17:24,350 Now they may have 20% of that blend in chorizo, I get that, 401 00:17:24,350 --> 00:17:26,320 but it still needs to be submerged and basted. 402 00:17:26,350 --> 00:17:28,730 Have you ever had a turkey burger that's not dry? 403 00:17:28,760 --> 00:17:32,970 - No, I've never... - Exactly. I'm not sure it's the best strategy. 404 00:17:32,970 --> 00:17:35,140 Five minutes to go. Let's go. Come on! 405 00:17:35,170 --> 00:17:39,010 Trey, don't keep on poking it. Let it rest now because it's just come out of the pan. 406 00:17:39,050 --> 00:17:41,280 Every time you poke that thing, you're just gonna let that bleed out. 407 00:17:41,350 --> 00:17:44,560 - Yes, Chef. - Come on, come on. 408 00:17:46,030 --> 00:17:48,560 There we go, come on. Give me this right here. 409 00:17:50,100 --> 00:17:53,210 - 60 seconds to go. - Whoo! Let's go. 410 00:17:53,240 --> 00:17:55,080 - Let's go, baby. Let's go. Let's go. - I know. 411 00:17:55,110 --> 00:17:56,380 It's the final countdown, fellas. 412 00:17:56,410 --> 00:17:58,220 Make sure that mash is nice and creamy. 413 00:17:58,250 --> 00:17:59,490 All right, let's plate. Let's plate. 414 00:17:59,490 --> 00:18:01,260 Where's the salt? Give me the salt. 415 00:18:01,290 --> 00:18:03,230 Need the salt and a little bit... no, pepper. Pepper, sorry. 416 00:18:03,260 --> 00:18:05,030 - Not salt, pepper. - I'm shaking. 417 00:18:05,060 --> 00:18:07,240 - We got this. We got this, bro. - Yeah, put the croutons. 418 00:18:07,270 --> 00:18:10,880 - Where are they? Oh. - Five, four, three... 419 00:18:10,910 --> 00:18:12,050 - Let's go. - Two... 420 00:18:12,110 --> 00:18:13,680 - We got it. - One, and stop. 421 00:18:13,720 --> 00:18:15,520 - Well done. - Goodness gracious, brother. 422 00:18:15,520 --> 00:18:18,060 - Yeah, buddy. Love you, brother. - I love you, brother. 423 00:18:18,120 --> 00:18:20,730 Well done. 424 00:18:20,800 --> 00:18:22,970 Let's start off with Trey and Kevin, please. 425 00:18:23,000 --> 00:18:24,200 Bring your dish forward. 426 00:18:26,510 --> 00:18:30,050 For you, Chef, we have a filet mignon, creamy mashed potatoes, 427 00:18:30,080 --> 00:18:33,350 roasted heirloom carrots, and a beautiful brandy peppercorn sauce. 428 00:18:36,190 --> 00:18:38,130 It's elegant. It looks good. 429 00:18:38,130 --> 00:18:40,000 But it's all about the temperature. 430 00:18:40,030 --> 00:18:41,340 Temp, what we have gone for? 431 00:18:41,400 --> 00:18:43,640 Headed for a medium rare, Chef. 432 00:18:57,840 --> 00:19:01,310 Right, Kevin and Trey. Temp, what have we gone for? 433 00:19:01,310 --> 00:19:03,410 Headed for a medium rare, Chef. 434 00:19:10,760 --> 00:19:12,530 Yeah, it's mid-rare. 435 00:19:21,580 --> 00:19:23,590 - Filet's cooked beautifully. - Thank you, Chef. 436 00:19:23,620 --> 00:19:26,260 It's seasoned beautifully. Sauce is a little bit over-reduced. 437 00:19:26,330 --> 00:19:28,530 It's salty. But it's a really good dish. 438 00:19:28,600 --> 00:19:31,170 - Thank you. - The carrots are maybe 439 00:19:31,200 --> 00:19:32,340 one of my favorite parts of the plate. 440 00:19:32,340 --> 00:19:34,340 They really have great texture. 441 00:19:34,340 --> 00:19:36,110 They are well-seasoned. 442 00:19:36,110 --> 00:19:39,750 - It really was a really good dish. - Thank you, Chef. 443 00:19:39,790 --> 00:19:42,120 You guys paid a lot of attention to the details, the technique. 444 00:19:42,190 --> 00:19:46,230 You can see it all on the plate. It's spot-on. 445 00:19:46,270 --> 00:19:49,270 - Thanks, gents. - Thank you. 446 00:19:49,340 --> 00:19:52,550 - Good job, boys. - It was hot up there. 447 00:19:52,610 --> 00:19:55,890 Javi and Luis, please step forward with the dish. 448 00:19:55,920 --> 00:19:58,420 Today we present to you the Cuban frita burger, 449 00:19:58,490 --> 00:20:01,030 a chipotle turkey burger with bacon jam. 450 00:20:01,060 --> 00:20:04,870 And a side of baby gem Caesar salad with homemade croutons. 451 00:20:04,900 --> 00:20:08,910 I got a little bit nervous when you mentioned turkey burger. Turkey, we know, is bland. 452 00:20:08,950 --> 00:20:11,620 It's an absolute nightmare getting a turkey burger right because they're always dry. 453 00:20:11,620 --> 00:20:14,290 So I'm desperate to get inside there. 454 00:20:14,360 --> 00:20:16,230 Shall we? How long did you cook it for? 455 00:20:16,260 --> 00:20:18,230 - 18 minutes. - 18 minutes? 456 00:20:18,230 --> 00:20:20,740 That's a lot. 457 00:20:25,510 --> 00:20:27,150 - Ooh. - It's not dry. 458 00:20:27,150 --> 00:20:31,020 - Ooh. Wow. - Definitely not dry. 459 00:20:39,540 --> 00:20:41,640 Burger's delicious, obviously. 460 00:20:41,640 --> 00:20:43,380 - Thank you. - I mean, it's spicy. 461 00:20:43,410 --> 00:20:45,180 And the Caesar salad dressing is delicious. 462 00:20:45,250 --> 00:20:46,550 - Great job. - Thank you. 463 00:20:46,590 --> 00:20:49,660 I love the chorizo. That was a very smart move. 464 00:20:49,660 --> 00:20:53,070 But the Caesar salad, the way it's plated feels a little awkward. 465 00:20:53,100 --> 00:20:56,340 - But I really like all those flavors together. - Thank you. 466 00:20:56,370 --> 00:21:00,280 A turkey burger in my life is what I have to eat when my wife cooks. 467 00:21:00,310 --> 00:21:01,450 I've never met one I liked. 468 00:21:01,480 --> 00:21:03,890 But this is the best turkey burger 469 00:21:03,890 --> 00:21:05,690 I've ever had in my life. 470 00:21:05,690 --> 00:21:08,230 The problem is a little bit the details. 471 00:21:08,300 --> 00:21:11,400 You would really never serve a head of iceberg 472 00:21:11,440 --> 00:21:14,310 with a rusty knot on the bottom of it on a dish, 473 00:21:14,310 --> 00:21:15,610 especially in the MasterChef kitchen. 474 00:21:15,680 --> 00:21:19,290 But the flavors are on-point. 475 00:21:19,290 --> 00:21:20,320 - Thank you. - Thank you. 476 00:21:20,320 --> 00:21:22,690 What's atrocious is your bench. 477 00:21:22,730 --> 00:21:26,230 I've never seen more of a disaster zone than that. 478 00:21:26,230 --> 00:21:28,710 You guys have to clean up after yourselves in the firehouse. 479 00:21:28,740 --> 00:21:31,440 - If we cook, you don't clean. - You cook and don't clean. 480 00:21:31,480 --> 00:21:34,180 It's evident. 481 00:21:34,220 --> 00:21:36,590 Gents, thank you. 482 00:21:36,620 --> 00:21:39,930 We need to talk this one out because it is neck and neck. 483 00:21:39,960 --> 00:21:41,700 Excuse us. 484 00:21:45,300 --> 00:21:47,710 - Carrots were perfect. - The filet mignon, 485 00:21:47,710 --> 00:21:49,350 I mean, it looked professional, didn't it? 486 00:21:49,380 --> 00:21:51,380 Yeah. I mean, that whole plate... 487 00:21:54,720 --> 00:21:58,260 Now, that burger kind of blew my mind. 488 00:21:58,330 --> 00:21:59,600 - We're here for a reason, bro. - Yeah. 489 00:21:59,600 --> 00:22:01,340 Okay, are we all in agreeance? 490 00:22:01,370 --> 00:22:02,670 - Yeah. - Yup. 491 00:22:07,220 --> 00:22:08,620 We've come to a decision, 492 00:22:08,650 --> 00:22:12,730 and the MasterChef apron goes to... 493 00:22:21,240 --> 00:22:23,350 Oh, oh! 494 00:22:23,380 --> 00:22:25,750 Oh, wow. What's happening? 495 00:22:30,260 --> 00:22:31,660 Kick ass, boys. 496 00:22:31,660 --> 00:22:33,840 Well, we lost to one of our brothers 497 00:22:33,840 --> 00:22:35,070 in the fire service. 498 00:22:35,100 --> 00:22:36,370 Of course, I'm feeling a little disappointed, 499 00:22:36,370 --> 00:22:38,180 but we're not sore losers. 500 00:22:38,180 --> 00:22:41,380 We know we took a risk with our turkey burgers, but you know what? 501 00:22:41,420 --> 00:22:44,660 We were the underdog, and we had a chance. 502 00:22:44,690 --> 00:22:47,560 - We had a puncher's chance. - We got our aprons, baby. 503 00:22:47,600 --> 00:22:49,370 - Let's go! Whoo! Let's do it! - Got of aprons. 504 00:22:49,400 --> 00:22:51,500 - Whoo! - It feels amazing. 505 00:22:51,540 --> 00:22:53,370 Like a dream come true. 506 00:22:53,370 --> 00:22:55,040 I absolutely think we can win this thing. 507 00:22:55,080 --> 00:22:57,180 And who better to do it with than my best friend? 508 00:22:57,210 --> 00:23:00,090 - Love you, brother. Oh, man, it's so great. - I love you, brother. 509 00:23:00,090 --> 00:23:02,960 Seriously, the dishes that these duos are putting up, 510 00:23:02,990 --> 00:23:04,660 this is already one of the most exciting seasons ever. 511 00:23:04,660 --> 00:23:06,730 I can't wait to see the next battle. 512 00:23:17,220 --> 00:23:19,590 The audition rounds continue, as four dynamic duos 513 00:23:19,630 --> 00:23:23,540 battle it out for a coveted white apron. 514 00:23:23,570 --> 00:23:25,400 A married couple from Pennsylvania 515 00:23:25,440 --> 00:23:27,580 takes on a married couple from Florida, 516 00:23:27,610 --> 00:23:31,350 and the Glamorous Grandmas duel a mother-daughter team. 517 00:23:31,380 --> 00:23:36,030 - Look at these pretty peas! - Milah and Lisa, the Glamorous Grandmas. 518 00:23:36,090 --> 00:23:40,330 We wear ponytails and sweats during the week and pearls on the weekend. 519 00:23:40,330 --> 00:23:42,510 Ah, I like that. 520 00:23:42,570 --> 00:23:45,380 We're not your average grandma. We're your glam-mas. 521 00:23:45,410 --> 00:23:49,590 We like to dress up and put on our fancy pearls and put on our lipstick. 522 00:23:49,620 --> 00:23:51,360 We're not sitting in rocking chairs on the back porch, 523 00:23:51,390 --> 00:23:52,630 - are we, Milah? - Uh-uh. Never. 524 00:23:52,660 --> 00:23:54,330 We are ready to throw down 525 00:23:54,360 --> 00:23:55,600 some good ol' Southern cooking. 526 00:23:55,630 --> 00:23:57,130 We want to win that apron. 527 00:23:57,130 --> 00:23:59,270 We're going to bust our tootsie to get there. 528 00:23:59,310 --> 00:24:02,710 Tonna and Cait, what are you preparing for us this evening? 529 00:24:02,750 --> 00:24:06,120 We are going to bring a little bit of South Dakota to you. 530 00:24:06,150 --> 00:24:09,530 - Yes. - So we are going to prepare a bison steak 531 00:24:09,590 --> 00:24:11,800 - with white sweet potato purée. - Wow. 532 00:24:11,860 --> 00:24:14,770 - Nice and lean. Tricky to cook. - It is. 533 00:24:14,800 --> 00:24:17,740 If you've never had bison, you're going to tonight, 534 00:24:17,780 --> 00:24:19,610 and you're going to give us an apron for it. 535 00:24:19,610 --> 00:24:21,480 Is that what's going to happen? 536 00:24:21,520 --> 00:24:23,090 Yeah! 537 00:24:23,150 --> 00:24:25,890 We are very competitive. There is no doubt about it. 538 00:24:25,890 --> 00:24:29,230 - Absolutely. - We've competed together before. 539 00:24:29,300 --> 00:24:32,710 We've done bodybuilding competitions together. 540 00:24:35,340 --> 00:24:38,280 I think all of that gives us an edge in the kitchen. 541 00:24:38,350 --> 00:24:40,760 - This is ours! - It is. 542 00:24:40,790 --> 00:24:42,890 - I love you. - I love you. 543 00:24:42,930 --> 00:24:44,800 Look up there. Winner, season 15? 544 00:24:44,800 --> 00:24:46,670 - That's us. - That's us. 545 00:24:46,700 --> 00:24:49,810 My name is Julio. This is my beautiful wife Rachel. 546 00:24:49,840 --> 00:24:51,910 And we've been married for two years. 547 00:24:51,910 --> 00:24:55,380 We enjoy cooking together because this is a true passion. 548 00:24:55,420 --> 00:24:57,190 This is what we want to pursue in life. 549 00:24:57,190 --> 00:24:59,930 And for us, those aprons are everything. 550 00:24:59,930 --> 00:25:02,800 We left our jobs. We took a loan to be here. 551 00:25:02,800 --> 00:25:06,310 - So this is all or nothing for us. - We got this, mi amor. 552 00:25:06,370 --> 00:25:07,540 - I love you. - I love you. 553 00:25:07,540 --> 00:25:08,650 Thanks for doing this with me. 554 00:25:08,680 --> 00:25:10,310 - I'm Spencer. - I'm McKenna. 555 00:25:10,380 --> 00:25:11,550 And we're the cozy couple 556 00:25:11,580 --> 00:25:12,920 from Grass Flat, Pennsylvania, 557 00:25:12,920 --> 00:25:14,520 and we've been happily married for... 558 00:25:14,520 --> 00:25:15,830 Three years. 559 00:25:15,860 --> 00:25:17,700 We've never really spent a day apart. 560 00:25:17,700 --> 00:25:19,270 No. We don't do well separated, 561 00:25:19,330 --> 00:25:21,540 which is why it's so great that we're on this season. 562 00:25:21,570 --> 00:25:24,810 Our food together is comfort, cozy food. 563 00:25:24,810 --> 00:25:26,810 - I've gained so much weight. - We both have. 564 00:25:26,850 --> 00:25:29,590 - We've gained a lot of weight together. - We're very happy. 565 00:25:29,620 --> 00:25:32,220 It shouldn't burn you. I think I cooled that. 566 00:25:32,260 --> 00:25:34,760 - Oh! That's so good. Nice. - Yeah, yeah. 567 00:25:34,830 --> 00:25:37,140 - 60 seconds to go. - Whoo! 568 00:25:37,200 --> 00:25:38,840 Let's hurry. Let's hurry up. We got one minute. 569 00:25:38,840 --> 00:25:41,210 - Pretty one, pretty one. - I think she's pretty pretty. 570 00:25:41,210 --> 00:25:43,680 - Perfect. - All right, which pieces do you want me to use? 571 00:25:43,680 --> 00:25:44,720 - These? - Yup. 572 00:25:44,750 --> 00:25:45,750 Bring it home. Let's go. 573 00:25:45,820 --> 00:25:46,750 Hurry, hurry, hurry. 574 00:25:46,820 --> 00:25:48,160 Sauce, sauce, sauce. 575 00:25:48,190 --> 00:25:49,590 - Got it. - Is that good? 576 00:25:49,630 --> 00:25:52,460 - Yup. - Let's go. A little oil. 577 00:25:52,500 --> 00:25:56,610 Five, four, three, two, one. 578 00:25:56,640 --> 00:25:59,050 And stop! Well done. 579 00:25:59,050 --> 00:26:01,620 Let's go. We got it. 580 00:26:01,620 --> 00:26:03,990 - We did it. - Well done. 581 00:26:03,990 --> 00:26:06,760 Let's start off with Spencer and McKenna, please. 582 00:26:06,760 --> 00:26:08,300 We hope you enjoy. 583 00:26:08,300 --> 00:26:11,770 We have fried chicken with Southern green beans, 584 00:26:11,840 --> 00:26:14,410 mashed potatoes, and herb gravy. 585 00:26:14,410 --> 00:26:17,450 I love the color on the chicken. Slightly nervous to get a really 586 00:26:17,480 --> 00:26:19,720 good fried chicken done in half an hour. 587 00:26:19,750 --> 00:26:22,490 Big risk in front of Tiffany Derry, let me tell you. 588 00:26:22,490 --> 00:26:24,730 So hopefully it's cooked properly. 589 00:26:28,510 --> 00:26:31,380 - It's definitely cooked. - Very nice. 590 00:26:36,020 --> 00:26:38,560 I love the juiciness on the chicken. 591 00:26:38,590 --> 00:26:41,830 The green beans, you can definitely tell that they've properly cooked. 592 00:26:41,830 --> 00:26:46,710 I know you said herb gravy, but I'm not really tasting much flavor really. 593 00:26:49,950 --> 00:26:53,290 We made gambas al ajilo over some creamy polenta 594 00:26:53,320 --> 00:26:56,630 with some Spanish chorizo and Parmesan crisps. 595 00:26:56,660 --> 00:26:57,800 Visually, it looks beautiful. 596 00:26:57,830 --> 00:26:59,770 I'm loving the color of the shrimp. 597 00:27:03,710 --> 00:27:04,940 The gambas are cooked beautifully. 598 00:27:04,940 --> 00:27:07,520 - Yes. - But I think I'd get through 599 00:27:07,550 --> 00:27:09,320 two or three tablespoons of that polenta 600 00:27:09,350 --> 00:27:11,660 and then I'd have to stop because it's so rich. 601 00:27:11,660 --> 00:27:14,030 But you've nailed the protein. 602 00:27:16,530 --> 00:27:19,640 We have made you a bison steak 603 00:27:19,670 --> 00:27:21,840 on top of a white sweet potato purée, 604 00:27:21,910 --> 00:27:25,150 green beans, and a red wine reduction mushroom sauce. 605 00:27:25,180 --> 00:27:26,920 It's very South Dakota. 606 00:27:26,920 --> 00:27:28,860 - It is very South Dakota. - It is. 607 00:27:31,660 --> 00:27:35,270 That bison is nice. It is nice! 608 00:27:35,340 --> 00:27:38,080 The downside is the grainy mashed potatoes. 609 00:27:38,080 --> 00:27:40,150 The potatoes need to be cooked more. 610 00:27:41,850 --> 00:27:45,090 We're presenting Carolina sea scallops 611 00:27:45,090 --> 00:27:49,870 with puréed parsnips, peas, hearts of palm, and plums. 612 00:27:49,930 --> 00:27:53,810 It is definitely not an old-fashioned dish. 613 00:27:53,840 --> 00:27:56,410 This is modern. This is hip. 614 00:28:00,090 --> 00:28:01,820 The scallops are cooked beautifully. 615 00:28:01,860 --> 00:28:04,960 However, the parsnips are sweet, the plums are sweet, 616 00:28:04,960 --> 00:28:07,900 and so it does need a touch of acid. 617 00:28:12,610 --> 00:28:14,110 We've come to a decision 618 00:28:14,110 --> 00:28:17,990 and the MasterChef apron goes to... 619 00:28:26,010 --> 00:28:27,310 Rachel and Julio... 620 00:28:27,310 --> 00:28:29,710 Yeah! 621 00:28:29,750 --> 00:28:31,980 And Tonna and Cait. 622 00:28:32,020 --> 00:28:34,520 We got an apron! An apron. 623 00:28:34,590 --> 00:28:36,190 This has never felt so good! 624 00:28:37,630 --> 00:28:40,900 Let's go! Thank you. 625 00:28:40,900 --> 00:28:43,010 We put our soul and heart into the dish, 626 00:28:43,010 --> 00:28:44,240 and they could taste it. 627 00:28:44,270 --> 00:28:46,010 Aww. 628 00:28:46,050 --> 00:28:48,350 We are so gutted to not receive an apron. 629 00:28:48,420 --> 00:28:52,060 But we're gonna go home and still cook for our grandchildren. 630 00:28:52,060 --> 00:28:54,930 You'll never keep the glam-mas down. 631 00:28:54,960 --> 00:28:57,000 I'm so disappointed. 632 00:28:57,030 --> 00:28:59,740 - We practiced so long for this. - So much. 633 00:28:59,770 --> 00:29:01,540 And we put it all out there. 634 00:29:01,610 --> 00:29:02,610 And not to get a white apron, 635 00:29:02,650 --> 00:29:03,920 it's like a knife to the soul. 636 00:29:03,950 --> 00:29:05,650 And for our final battle, 637 00:29:05,690 --> 00:29:06,790 Ricky and Ashley... 638 00:29:09,060 --> 00:29:10,260 versus Adam and Joel. 639 00:29:10,290 --> 00:29:12,060 - Hey! - Yeah! 640 00:29:12,100 --> 00:29:14,500 We want that white apron. 641 00:29:14,570 --> 00:29:17,640 We want to prove that we deserve to be in this kitchen together. 642 00:29:17,680 --> 00:29:20,150 Y'all are going down! 643 00:29:22,180 --> 00:29:24,060 Oh, my God. 644 00:29:24,090 --> 00:29:26,360 Ain't nobody got nothing on brothers from the South. 645 00:29:26,390 --> 00:29:28,800 We're coming here to get 250k. We left jobs on hold. 646 00:29:28,830 --> 00:29:30,600 We left kids at home and our families. 647 00:29:30,600 --> 00:29:33,040 There's nothing that's gonna stand in the way of us 648 00:29:33,040 --> 00:29:34,780 whooping up on Ashley and Ricky, 649 00:29:34,810 --> 00:29:36,050 as well as all the other competition. 650 00:29:36,080 --> 00:29:37,680 We're taking them down. 651 00:29:37,680 --> 00:29:39,050 Welcome, guys. How are we feeling? 652 00:29:39,080 --> 00:29:41,660 - Excited. - Love that. 653 00:29:41,690 --> 00:29:43,060 Let's start over here first. 654 00:29:43,060 --> 00:29:44,730 I'm Ricky. I'm from New Jersey. 655 00:29:44,800 --> 00:29:46,200 And this is my sister Ashley. 656 00:29:46,200 --> 00:29:48,070 We come from this big Italian family, 657 00:29:48,100 --> 00:29:49,670 and that's how we remember things, 658 00:29:49,710 --> 00:29:50,940 with food and cooking it. 659 00:29:50,980 --> 00:29:52,810 Who's the powerhouse in this sibling duo? 660 00:29:52,810 --> 00:29:54,220 - I think we both are. - Yeah. 661 00:29:54,220 --> 00:29:56,020 We kind of both bring something special to the table, 662 00:29:56,090 --> 00:29:57,820 so we're ready to show you guys. 663 00:29:57,860 --> 00:30:00,090 - We'll also argue about that. - Yeah, too. 664 00:30:00,130 --> 00:30:02,100 - Gentlemen, welcome. - My name is Joel. 665 00:30:02,130 --> 00:30:04,500 This is my big brother Adam. We're from Athens, Georgia, 666 00:30:04,540 --> 00:30:07,070 and we're here to offer you a little bit of elevated Southern hospitality. 667 00:30:07,070 --> 00:30:09,610 Love that. And this journey started when? 668 00:30:09,680 --> 00:30:11,520 - 35 years ago... - Pretty much. 669 00:30:11,520 --> 00:30:12,990 When we started cooking when we were about this tall. 670 00:30:13,020 --> 00:30:15,090 Could barely see over the counter. 671 00:30:15,120 --> 00:30:17,930 And an insight into the dynamic duo as brothers. 672 00:30:17,930 --> 00:30:22,000 We have a little bit of a kind of clairvoyance and ESP between us. 673 00:30:22,000 --> 00:30:23,840 We're always kind of on the same wavelength. 674 00:30:23,840 --> 00:30:25,910 - You're in sync. - Absolutely. 675 00:30:25,980 --> 00:30:27,150 Right. You guys ready? 676 00:30:27,150 --> 00:30:28,720 - Yes, Chef. - Ready to go. 677 00:30:28,720 --> 00:30:31,990 Your 30 minutes start now! 678 00:30:32,020 --> 00:30:34,860 - Let's go! - Let's go! Let's do it! 679 00:30:34,900 --> 00:30:37,170 - You ready, Ash? - Yep, I'm ready. 680 00:30:37,240 --> 00:30:39,510 All right. Getting the chicken going. 681 00:30:39,540 --> 00:30:42,110 - Come on, Ash! Let's do it. Come on! - All right. 682 00:30:42,110 --> 00:30:43,710 Ricky, are you already sweating over there? 683 00:30:43,750 --> 00:30:45,650 Yes, sir, I am. 684 00:30:45,690 --> 00:30:47,990 Ashley, you see the brother/sister duo we're going against? 685 00:30:47,990 --> 00:30:50,530 - Yep. - Ha, ha, ha, ha! He's got jokes. 686 00:30:50,530 --> 00:30:53,870 - Got jokes. - Once this is cut, I'm gonna turn the pot on 687 00:30:53,900 --> 00:30:55,170 and then go straight from there. 688 00:30:55,200 --> 00:30:56,870 Sorry, these guys are hammering over there. 689 00:30:56,870 --> 00:31:00,180 That's how we keep you from communicating. 690 00:31:00,180 --> 00:31:03,020 - Oh, my God! - Come on. Sibling rivalry. 691 00:31:03,020 --> 00:31:05,020 I have six, so I know what that's like. 692 00:31:05,090 --> 00:31:08,030 - You can push each other harder as a sibling, right? - Absolutely. 693 00:31:08,030 --> 00:31:10,070 It's different even than a marriage, 694 00:31:10,130 --> 00:31:12,170 - and we hope to see that genetic connection. - Sure. 695 00:31:12,170 --> 00:31:14,280 Grandma, Mom, Dad, everyone's going to be proud. 696 00:31:14,280 --> 00:31:16,210 Let's do this. Oops, sorry. Can't curse. 697 00:31:16,280 --> 00:31:18,950 - But let's do this. - But you're seeing that right now. 698 00:31:19,020 --> 00:31:20,890 They're all communicating. They're talking. 699 00:31:20,890 --> 00:31:22,960 It's loud in here. I mean, they are ready. 700 00:31:23,030 --> 00:31:25,200 All right, seafood's about to go in. 701 00:31:25,200 --> 00:31:27,030 Yep, yep, yep, yep. Keep going. Keep going. 702 00:31:27,030 --> 00:31:28,840 Ricky, Ashley, what are y'all making? 703 00:31:28,900 --> 00:31:31,610 We are currently gonna be making some... 704 00:31:31,610 --> 00:31:33,980 Kind of takes our play on our Sunday night dinner, 705 00:31:34,020 --> 00:31:37,050 and then we always do a big seafood Seven Fishes for Christmas Eve. 706 00:31:37,050 --> 00:31:38,730 So this is our little take on that. 707 00:31:38,730 --> 00:31:41,830 So one person's making pasta, the other person's making sauce? 708 00:31:41,860 --> 00:31:43,230 - Yes, ma'am. - Yes, ma'am. 709 00:31:43,270 --> 00:31:45,770 Cooking fresh pasta for Joe Bastianich in 30 minutes? 710 00:31:45,810 --> 00:31:47,170 - Yes, sir. - Wow. 711 00:31:47,210 --> 00:31:49,650 - Well, I like the confidence. - What do we think? 712 00:31:49,710 --> 00:31:53,050 Uh, that's almost... need a little more, but it looks good. 713 00:31:53,050 --> 00:31:55,260 This opportunity to get an apron is so important for us 714 00:31:55,320 --> 00:31:57,800 because our biggest influence with cooking 715 00:31:57,800 --> 00:31:59,330 is our grandmother and our dad. 716 00:31:59,330 --> 00:32:01,340 We've learned so much, and we want to 717 00:32:01,370 --> 00:32:04,070 just represent our family here on a plate. 718 00:32:04,070 --> 00:32:06,210 Oh, baby, let's go. This is fun. 719 00:32:06,210 --> 00:32:08,250 Adam and Joel, guys, what are you making for us? 720 00:32:08,250 --> 00:32:10,860 Chef, we got a stuffed chicken thigh 721 00:32:10,890 --> 00:32:12,290 with elevated green beans. 722 00:32:12,360 --> 00:32:14,760 A stuffed chicken thigh? Like a roulade? 723 00:32:14,800 --> 00:32:17,200 - Yes, sir. - So what kind of flavors are we looking for? 724 00:32:17,200 --> 00:32:19,610 - Thanksgiving on a plate. - A lot of sage, a lot of thyme, 725 00:32:19,610 --> 00:32:21,980 - some cranberry sauce. - Is that okra we see? 726 00:32:21,980 --> 00:32:23,710 - Yes, ma'am. - Aww, yeah! 727 00:32:25,080 --> 00:32:26,950 But the dish sounds intriguing, right? 728 00:32:26,950 --> 00:32:28,960 - Right. - Halfway, guys. 729 00:32:28,990 --> 00:32:31,130 15 gone, 15 minutes remaining. 730 00:32:31,160 --> 00:32:32,770 - Let's go. - Yes, Chef! 731 00:32:32,830 --> 00:32:34,140 Oh, we're rolling, baby. 732 00:32:34,140 --> 00:32:36,970 These duos are fighting hard for those aprons. 733 00:32:36,970 --> 00:32:38,810 - It's gonna be tight. - Yes, it absolutely is. 734 00:32:38,810 --> 00:32:41,320 - What do we think? What do you think? - Looks good. 735 00:32:41,380 --> 00:32:43,320 - Hello! - Hey! How are you? 736 00:32:43,390 --> 00:32:47,490 - What's happening? I see y'all are working. - Yes, we are. 737 00:32:47,530 --> 00:32:49,170 - And pasta. - Yes. 738 00:32:49,200 --> 00:32:50,900 - How's it? - It's getting there. 739 00:32:50,970 --> 00:32:53,370 - It's a little soft right now. - Okay. 740 00:32:53,370 --> 00:32:54,980 I probably would put it in the refrigerator. 741 00:32:55,010 --> 00:32:57,180 - Yes. Yes, Chef. Thank you. - All right. 742 00:32:57,250 --> 00:32:58,980 Make sure... diavolo means a little bit spicy, 743 00:32:59,020 --> 00:33:00,250 so make sure we get a little bit of that spice. 744 00:33:00,290 --> 00:33:02,290 - Yes, ma'am. - Behind you, behind you. 745 00:33:02,290 --> 00:33:03,860 I'm stressed about the dough 746 00:33:03,900 --> 00:33:06,170 because we're cooking it for three judges 747 00:33:06,170 --> 00:33:09,170 and it's the main component of the dish. 748 00:33:09,170 --> 00:33:10,670 Without pasta, you can't have pasta. 749 00:33:10,670 --> 00:33:13,410 Ashley and Ricky, the pasta's a little soft, 750 00:33:13,410 --> 00:33:15,680 - like a little extra soft. - Damn. 751 00:33:15,680 --> 00:33:17,760 If I don't nail it, I'm going to be letting my sister down 752 00:33:17,820 --> 00:33:20,030 and our family down and I don't want to do that. 753 00:33:20,060 --> 00:33:21,800 Ah. 754 00:33:30,450 --> 00:33:34,720 So we're 20 minutes down. We have 10 minutes remaining. 755 00:33:34,760 --> 00:33:37,930 - Last 10 minutes. - You want to check on the pasta? 756 00:33:37,930 --> 00:33:39,100 We're going to let it sit in there. 757 00:33:39,170 --> 00:33:41,900 - Nice flambe. - All right. 758 00:33:41,940 --> 00:33:43,340 What you know about okra? 759 00:33:43,340 --> 00:33:45,950 A lot about okra. It's my favorite veggie. 760 00:33:45,950 --> 00:33:48,350 It is actually one of mine as well. 761 00:33:48,380 --> 00:33:50,960 - I love your okra recipe. - Thank you. 762 00:33:50,960 --> 00:33:52,220 - Yup. - You know, I mean, I don't care. 763 00:33:52,220 --> 00:33:55,000 - I eat okra every which way. - 1,000%. 764 00:33:55,030 --> 00:33:56,470 Now, Joe, I heard, on the other hand, he's not a big okra fan, 765 00:33:56,500 --> 00:33:58,070 - so we got to turn him around here. - Yup. 766 00:33:58,100 --> 00:33:59,340 Y'all got a lot working right now. 767 00:33:59,340 --> 00:34:00,940 - Y'all going to make it? - Oh, yeah. 768 00:34:00,980 --> 00:34:02,440 - Good luck, y'all. - Thank you, ma'am. 769 00:34:02,480 --> 00:34:05,480 Our dish is complex. It shows technique. 770 00:34:05,480 --> 00:34:07,860 It shows the love that we have for our family 771 00:34:07,890 --> 00:34:10,360 and food all on one plate, but everything has to be perfect. 772 00:34:10,390 --> 00:34:15,100 I think it's good. I say we slice it. Stop poking it. 773 00:34:15,100 --> 00:34:17,980 We're down to our final five minutes. 774 00:34:17,980 --> 00:34:21,450 - Five minutes to go. - Pasta. 775 00:34:23,250 --> 00:34:25,890 Oh, man, the extra herbs did a thing! 776 00:34:25,960 --> 00:34:27,800 Adam and Joel have a lot going on. 777 00:34:27,800 --> 00:34:30,370 I mean, I'm not sure everything goes together, but it's like, 778 00:34:30,400 --> 00:34:31,970 "These are all of the things we love, 779 00:34:31,970 --> 00:34:33,110 and I'm gonna put it on the plate." 780 00:34:33,140 --> 00:34:34,780 - What do you think? - I tasted it. 781 00:34:34,780 --> 00:34:36,380 - I think it tastes great. - But they are tasting 782 00:34:36,380 --> 00:34:38,120 and they're communicating together, 783 00:34:38,120 --> 00:34:39,520 - which is really nice. - All right, you got your 784 00:34:39,520 --> 00:34:41,290 - lemon zest ready to go? - Rock and roll. 785 00:34:41,360 --> 00:34:43,260 I already have sauce all over me. 786 00:34:43,260 --> 00:34:46,000 - We're doing good. - We are doing good, Ash. Come on. 787 00:34:46,000 --> 00:34:47,270 Wow, Ricky and Ashley, they're on it. 788 00:34:47,300 --> 00:34:48,900 - Dropping in the pasta, Ash. - All right. 789 00:34:48,970 --> 00:34:51,010 My only worry is that pasta 790 00:34:51,010 --> 00:34:53,280 is so soft, and he's got so much flour on it. 791 00:34:53,280 --> 00:34:55,420 But you know what? It's not a bad risk to take 792 00:34:55,420 --> 00:34:57,290 considering you only had half an hour to do it. 793 00:34:57,290 --> 00:34:59,160 All right. I put some sauce in. 794 00:34:59,190 --> 00:35:01,830 - 60 seconds to go. Come on. - Hold on. 795 00:35:01,830 --> 00:35:04,230 We got one minute, so it's going down. It's going down. 796 00:35:04,230 --> 00:35:07,410 Twirl it. In here. Okay, that was the worst twirl of my entire life. 797 00:35:07,410 --> 00:35:09,110 Yeah, try to get it going. 798 00:35:09,140 --> 00:35:10,450 - Sauce? - Yup. 799 00:35:10,520 --> 00:35:12,150 A little more sauce. Put a little more sauce. 800 00:35:12,180 --> 00:35:14,460 - Hold on. Hold on. - Here. You can use this. 801 00:35:14,520 --> 00:35:16,760 - I got it. - Got to make sure we got that going. 802 00:35:16,760 --> 00:35:19,470 Five, four, three. 803 00:35:19,530 --> 00:35:21,140 Touch it up. Touch it up. Touch it up. 804 00:35:21,170 --> 00:35:22,570 - One. - And stop. Hands in the air. 805 00:35:22,570 --> 00:35:24,040 - Well done. - Whoo! Good job. 806 00:35:24,040 --> 00:35:25,310 All right. 807 00:35:25,310 --> 00:35:27,520 - It looks good, man. - Yeah. I like it. 808 00:35:27,520 --> 00:35:29,450 I like it. 809 00:35:29,450 --> 00:35:32,390 The plating's disgusting. 810 00:35:33,530 --> 00:35:34,660 Mm-mm. 811 00:35:34,660 --> 00:35:36,070 Ricky, Ashley, 812 00:35:36,100 --> 00:35:38,270 please bring your dish forward. 813 00:35:41,440 --> 00:35:43,550 Tonight, we made a seafood fra diavolo 814 00:35:43,580 --> 00:35:47,350 with a tagliatelle pasta and anchovy breadcrumbs. 815 00:35:47,420 --> 00:35:49,960 The plate itself, it's a little messy. 816 00:35:49,990 --> 00:35:52,460 - Yes, Chef. - Especially around the corners and the sides 817 00:35:52,460 --> 00:35:55,340 considering you have two people to be able to make sure 818 00:35:55,340 --> 00:35:57,340 - every detail looks nice. - Yes, Chef. 819 00:35:57,340 --> 00:35:59,680 - All righty. - This is surreal. 820 00:35:59,680 --> 00:36:01,450 Yeah. Oh, goodness. 821 00:36:01,480 --> 00:36:03,620 So, you seared all the seafood separately? 822 00:36:03,620 --> 00:36:07,030 Yes. Par-cooked them, and then I slowly added them back into the sauce. 823 00:36:07,060 --> 00:36:09,230 Tried to let it tenderize a little bit in the sauce as well. 824 00:36:09,270 --> 00:36:11,200 - What's your last name? - Napoli. 825 00:36:11,200 --> 00:36:13,310 - "Nopoli." - "Nopoli," yes. 826 00:36:15,310 --> 00:36:17,210 You want the bad news first or the good news first? 827 00:36:17,250 --> 00:36:21,490 - Bad news. - Bad news is... 828 00:36:21,490 --> 00:36:26,100 I just want more of the sauce, though! 829 00:36:26,130 --> 00:36:27,900 Like, it's almost sticking a little bit 830 00:36:27,940 --> 00:36:31,040 - just because it needs a little bit more of that sauce. - Definitely. 831 00:36:31,040 --> 00:36:34,110 - Yes, Chef. - Those are mistakes that you just can't make. 832 00:36:34,110 --> 00:36:35,280 - Definitely. - It's two of y'all. 833 00:36:35,350 --> 00:36:38,120 Good news, sauce is goddarn good. 834 00:36:38,120 --> 00:36:40,930 - I mean, the flavor is popping. - Thank you. 835 00:36:40,930 --> 00:36:44,900 Thank you, Chef. - Pasta's delicious. Seafood's cooked beautifully. 836 00:36:44,940 --> 00:36:47,370 - Thank you. - The right amount of heat is lovely. 837 00:36:47,370 --> 00:36:49,450 But it needs more sauce through there. 838 00:36:49,450 --> 00:36:55,390 But in my opinion, this dish is as good as 90% of the restaurants in New Jersey. 839 00:36:55,390 --> 00:36:56,530 - Thank you. - Good job. 840 00:36:56,560 --> 00:36:58,130 That's really awesome. Thank you. 841 00:36:58,130 --> 00:36:59,630 Well done. Please step back in line. 842 00:36:59,670 --> 00:37:01,600 - Good job, guys. It was incredible. - Nice. 843 00:37:01,600 --> 00:37:04,070 Good job. 844 00:37:04,070 --> 00:37:06,310 In Italy, that's how much sauce they would put on it. 845 00:37:06,380 --> 00:37:09,450 Even they know it needs more sauce. 846 00:37:09,520 --> 00:37:12,420 - Yeah. - I don't agree. 847 00:37:12,460 --> 00:37:15,930 Adam and Joel, please bring us your dish. Thank you. 848 00:37:15,960 --> 00:37:18,540 The dish we made tonight is stuffed chicken thigh 849 00:37:18,540 --> 00:37:21,410 with a mushroom stuffing, green bean casserole, 850 00:37:21,410 --> 00:37:24,150 cranberry sauce, and fried okra. 851 00:37:24,180 --> 00:37:26,550 You can see the technique and texture, 852 00:37:26,550 --> 00:37:28,290 you know, the crispiness, the caramelization, 853 00:37:28,290 --> 00:37:31,430 but I am a lifelong okraphobic. 854 00:37:31,460 --> 00:37:35,070 - Yeah. - But I want to be converted. 855 00:37:35,140 --> 00:37:36,910 - I hope so. - We're going to try. 856 00:37:52,970 --> 00:37:56,180 Chicken's delicious. I mean, honestly, it's exceptional. 857 00:37:56,180 --> 00:37:57,720 I love the sweetness from the purée. 858 00:37:57,720 --> 00:37:59,620 Okra could be a touch crispier, if I'm honest. 859 00:37:59,690 --> 00:38:02,320 - Yes, sir. - But honestly, you've nailed it. 860 00:38:02,320 --> 00:38:03,730 - Well done. - Thank you, Chef. 861 00:38:03,730 --> 00:38:05,600 Y'all know. I done said it. I love me some okra. 862 00:38:05,600 --> 00:38:08,200 - Yeah. - It is not slimy. 863 00:38:08,200 --> 00:38:10,210 It has lots of flavor. 864 00:38:10,210 --> 00:38:11,610 So no matter what he says over here... 865 00:38:11,610 --> 00:38:14,280 - It's a little bit slimy. - Ah, it's not slimy. 866 00:38:14,310 --> 00:38:17,760 - It's a little bit slimy. - It's in the nature of the okra, like you'd like to say. 867 00:38:17,760 --> 00:38:19,760 - We would have liked it to be a little bit crispier. - A little bit. 868 00:38:19,760 --> 00:38:22,360 Yeah, in juxtaposition to the pasta dish, 869 00:38:22,360 --> 00:38:24,570 you guys took a more challenging route 870 00:38:24,600 --> 00:38:26,640 of having to do many different techniques. 871 00:38:26,710 --> 00:38:29,710 The flavors really work together. 872 00:38:29,750 --> 00:38:33,220 - This dish reeks of ambition. - Thank you. 873 00:38:33,220 --> 00:38:35,260 It's a complicated dish. 874 00:38:35,320 --> 00:38:36,590 - Good job, guys. - You, too. 875 00:38:36,630 --> 00:38:39,400 - Good job. - Wow. Two cracking dishes. 876 00:38:39,460 --> 00:38:41,840 We've got a serious debate. Excuse us, please. 877 00:38:45,180 --> 00:38:48,350 Ricky and Ashley, I mean, to get that done in half an hour. 878 00:38:48,380 --> 00:38:50,520 - Yeah. - The depth of that flavor. 879 00:38:50,520 --> 00:38:52,530 - Adam and Joel. - The green beans are cooked well. 880 00:38:52,560 --> 00:38:53,790 - Yeah. - Juicy chicken. 881 00:38:53,790 --> 00:38:56,830 - It was juicy. - Is your heart like... 882 00:38:56,870 --> 00:38:58,800 Yeah. 883 00:39:00,980 --> 00:39:03,050 - Oh, wow. - Oh, goodness. 884 00:39:03,050 --> 00:39:04,780 You four have not made it easy for us tonight, 885 00:39:04,780 --> 00:39:06,650 let's get that absolutely clear. 886 00:39:06,690 --> 00:39:09,060 And on any other night, those two dishes 887 00:39:09,060 --> 00:39:11,530 are good enough to get aprons, let me tell you. 888 00:39:11,560 --> 00:39:14,740 The duo earning their aprons... 889 00:39:15,540 --> 00:39:17,470 Congratulations... 890 00:39:28,430 --> 00:39:31,870 Right. The duo earning their aprons... 891 00:39:33,310 --> 00:39:34,880 Congratulations... 892 00:39:36,880 --> 00:39:38,880 Ricky and Ashley. 893 00:39:38,880 --> 00:39:42,290 Yeah! Whoo! 894 00:39:42,290 --> 00:39:44,030 - Nice job, guys. - Oh, my God. 895 00:39:44,030 --> 00:39:45,430 - Oh! - Thank you, sir. 896 00:39:45,430 --> 00:39:46,570 Congratulations. Really good job. 897 00:39:46,600 --> 00:39:48,440 - Bold move. - Thank you so much. 898 00:39:48,440 --> 00:39:50,710 - Thank you so much. - Adam and Joel, 899 00:39:50,710 --> 00:39:53,250 that's one of the most technical roulades 900 00:39:53,250 --> 00:39:57,760 we've seen in a long time, and the synergy was on point. 901 00:39:57,820 --> 00:39:59,630 You can tell the love and the respect you have. 902 00:39:59,690 --> 00:40:01,100 - Thank you, Chef. - Thank you. 903 00:40:01,130 --> 00:40:02,730 - All four of you, head on out. - Thanks, guys. 904 00:40:02,730 --> 00:40:05,270 - Well done. - Thank you, Chefs. Thank you. 905 00:40:05,340 --> 00:40:08,580 - Congratulations. - Come on. You crushed it. It was awesome. 906 00:40:08,580 --> 00:40:10,280 We were disappointed. 907 00:40:10,310 --> 00:40:11,750 Ricky and Ashley just were slightly better. 908 00:40:11,820 --> 00:40:14,690 Yeah. They made pasta in 30 minutes. 909 00:40:14,720 --> 00:40:16,730 - How incredible is that? - Which is an amazing feat. 910 00:40:16,730 --> 00:40:18,500 We made okra and It got soft. 911 00:40:18,560 --> 00:40:20,600 - Yup. - What a bummer. 912 00:40:20,600 --> 00:40:22,870 I'm a little disappointed, but just to make it 913 00:40:22,870 --> 00:40:24,710 on the competition has been amazing. 914 00:40:24,740 --> 00:40:27,720 - Hey! - Hey! Dad, Gram. 915 00:40:27,750 --> 00:40:30,090 - We got aprons! - We got the aprons! 916 00:40:30,090 --> 00:40:32,390 Yes! 917 00:40:32,460 --> 00:40:33,660 - You proud? - You proud of us? 918 00:40:33,730 --> 00:40:35,260 You know, we wear it all on our sleeve 919 00:40:35,300 --> 00:40:37,970 and we're so proud of you guys representing all of us. 920 00:40:38,040 --> 00:40:40,340 - It's awesome. - Aww. 921 00:40:40,340 --> 00:40:42,280 - Yeah. - You're gonna make me cry. 922 00:40:42,310 --> 00:40:44,750 We're proud of you guys and we can't wait to see what you guys do. 923 00:40:44,780 --> 00:40:48,560 - We love you. - We'll keep making you proud. 924 00:40:49,490 --> 00:40:51,760 Wow. What a night, honestly. 925 00:40:51,760 --> 00:40:55,870 But they'll soon find out that was only half of the battle. 926 00:40:55,940 --> 00:40:57,570 Indeed, my friend. 927 00:40:58,640 --> 00:41:01,320 - Man. - It's exciting. 928 00:41:01,320 --> 00:41:05,390 Next time, it's a big night for the white apron winners. 929 00:41:05,390 --> 00:41:07,660 Congratulations on earning your spot 930 00:41:07,660 --> 00:41:10,500 in this incredible season of "MasterChef: Dynamic Duos." 931 00:41:10,500 --> 00:41:13,370 But there's a twist... 932 00:41:13,370 --> 00:41:17,150 - Oh! - Holy crap. 933 00:41:17,180 --> 00:41:19,280 - We're back! - As the eight eliminated duos 934 00:41:19,320 --> 00:41:22,320 make a surprise return to the MasterChef kitchen. 935 00:41:22,320 --> 00:41:27,970 We've decided that such rare talent deserves a second chance. 936 00:41:28,000 --> 00:41:30,540 Let's go! 937 00:41:30,540 --> 00:41:33,380 I'm crazy happy that I got a second chance. 938 00:41:33,450 --> 00:41:35,820 I want to see if you guys are in sync with your palates. 939 00:41:35,820 --> 00:41:38,560 I'm praying we don't up. 940 00:41:38,560 --> 00:41:40,830 Definitely more of a teamwork scene between them. 941 00:41:40,830 --> 00:41:43,570 I feel like they've learned their lesson from the auditions. 942 00:41:43,570 --> 00:41:45,400 - Two tablespoons of... - Of sugar. 943 00:41:45,400 --> 00:41:46,810 Two tablespoons... I put all salt. 944 00:41:46,810 --> 00:41:48,310 It's weird, it's wonderful, 945 00:41:48,380 --> 00:41:50,150 and it's exactly like both of you. 946 00:41:50,150 --> 00:41:51,950 A definite dynamic duo. 947 00:41:51,950 --> 00:41:54,720 That's the formula that we're looking for in this competition. 948 00:41:54,790 --> 00:41:59,230 It looks like somebody's grandma was cooking all day! 949 00:41:59,260 --> 00:42:03,040 Is that what you want the sauce to look like? 950 00:42:03,070 --> 00:42:04,070 Damn.