All language subtitles for Masterchef.US.S06E10.HDTV.LOL.en

Last time on MasterChef...

My world famous beef Wellington.

- Whoo!
- Oh, no.

The top 12 tackled
Gordon's greatest hits.

- Pan-seared scallops.
- Eh!

I got front-row seats
to the Chef Ramsay show.

Ow, they're so hot!

Some home cooks...

- There we go.
- Ha, ha!

This is huge!

Matched up to the legend.

That I want to run back
to Vegas with.

It's got the finesse,
the color.

Seriously impressed.

But Kerry's sorry scallops...

Oh, my God.

You put up
the weakest dish.

Ended his MasterChef dream.

Tonight,
a mystery box challenge...

Please, be careful,
just in case it jumps up.

Packed full of surprises.

- Get out.
- Whoo!

And then a MasterChef first...

Ooh.

Has an early favorite
on the run.

- Can I borrow this?
- I gotta use it.

- I need it all.
- Talk to you later.

Oh, girl, how could you forget
the two main ingredients?

Oh, my God.

Walking into
the kitchen today,

I've never won
a mystery box challenge.

So this is my chance to prove
that I belong here.

Oh, I love the neck piece.

My ancestors are 100% Creole,

so I'm representing
that voodoo side

of New Orleans today.

Come on down, guys.

I'm the only one left
that's won a mystery box.

This is my chance.
I'm going for two in a row.

That would be the ultimate
threat to everybody.

Welcome, everybody.

Just 11 of you remain.

You're all so close
to cracking into the top ten

of this competition.

Guys, as I'm sure you know,

now is not the time
to relax, ease up,

or become complacent.

Now is the time to focus.

Yes, Chef.

You can do that
right now

with your next
mystery box challenge.

You'll each have
to make us a dish

using the ingredients
you find under that box.

All of you,
it's time to find out

what's under
your mystery boxes.

Please, my count of three.

One.
Two.

Katrina, please don't put
your chin on the box

just in case it jumps up.

Okay.

Oh, my God.

Three.

Lift.

Oh, jeez!

- Whoa!
- Come on, man!

Whoa!

That's right,
rice, rice, baby.

Yes!

I am so excited it's rice.

We eat this every day
in my house.

My parents came from being
farmers in India,

and rice was a lot of the times
the main meal.

If there's anything
that I know I can succeed in,

it's rice.

Right there in front of you,

you have so many different
types of rice.

Long-grain rice,
bamboo rice, basmati rice,

brown rice, wild rice,
jasmine rice, forbidden rice,

and sushi rice.

Tonight, along with all those
amazing varieties of rice,

you'll have access to
a limited pantry of ingredients

to help your
rice dishes shine.

Not only does your rice dish
have to taste incredible,

it needs to look amazing,

because the winning dish
will be featured

in the September issue
of Family Circle magazine.

Oh, man!

Family Circle is
America's best-selling

food magazine and has
17 million readers.

That means 17 million people
in homes across America

could be looking at your dish
and reading your recipe.

- Oh.
- So are you ready?

Yes, Chef.

Your 60 minutes...

Starts...

Now.

Rice, the international
language of food.

Every culture
has a rice dish.

They all lit up, which means
they all relate to it as well.

This is really gonna be
an amazing challenge.

Right.

Rice is such an easily
accessible ingredient,

but rice has to be the focus
of this challenge.

Yeah, I wanna see them
on the plate.

This is when you embrace
who you are.

Get in there.

I'm making a dirty rice
jambalaya.

I've got the Holy
Trinity of vegetables:

celery, onion,
and bell pepper.

So that's gonna give that
traditional New Orleans flavor.

My family grew up
in Louisiana,

and even though I've lived
all over the world,

I still am a nice
little southern boy.

I'm making curried shrimp
with coconut rice

and a sriracha maple glaze.

I'm a first-generation American,
Jamaican household,

so, you know, anybody
that's from the islands

or anybody that didn't have
a dollar to stretch,

they know about some rice.

So I'm a happy girl.

I'm taking you back
to the Caribbean.

Get my workout in today!

Whoo, hot.

Hetal, come on then.
Show us that smile.

Tell me about the dish.
What are you doing?

I'm making a Khichdi.

It's a Gujarati
Indian dish,

so exactly where I'm from.

So this is comfort food
in India.

- A great vegetarian dish.
- Yeah.

Are you finishing it
with eggs?

The sect of Hinduism
I'm from,

we didn't really eat eggs.

Right.

So I'm gonna do
roasted tomatoes,

some caramelized onions
on top,

and toasted almonds.

Hopefully you get yourself
in the top three.

It would be really sad
if I didn't.

This is like home for me.

- Smells delicious.
- Thank you.

Whoo!
Too hot of a pan.

Christopher, what are
we gonna get from you

on a plate
with this rice challenge?

Pineapple Thai rice.

You know, my mother wasn't
around in my childhood

for very long.

She left when I was 11.

Oh, I didn't know that.

Yeah, you know, I have
very few memories of her,

but the memories I do have,
I hold very dearly,

and this is one
of her dishes.

This is one
of my memories.

I'm so excited to see
your sort of, like,

attachment
and story behind it,

because we are looking
for you on a plate today.

Thanks, Chefs.

All right, Claudia,
tell me about the dish.

What are you doing?

I am making arroz
con leche moletes,

which are like a little
arancini ball, I'm thinking.

Nice.

I'm going to grind up
some of the jasmine rice

and make it as, like,
a coating,

instead of using
a panko,

which you would find
in Mexico.

So you're playing
to your strengths.

Yeah, it's a little taste
of home.

Can you get yourself
in the top three tonight?

I may have really rustic
and humble beginnings,

- but I can bring it.
- Good luck.

Oh, Derrick!

I'm cruising, mama.

What do you got going?

I'm gonna, like, a roll,
like sushi.

I'm filling it with bacon,
sticky rice, quail eggs.

Yeah.

It's a throwback
to my childhood.

My mom having leftover
rice in the kitchen

and figuring out
what to do with it.

Yeah.

Out of everybody left
in the top 11...

- Uh-huh.
- You are the only one here

that has won a mystery box.

I'm winning another
mystery box.

- Are you?
- Yes, Chef.

This is something
that's in everyone's kitchen,

leftover sticky rice
from a Chinese food restaurant.

- All right.
- All right, thank you.

- Let's do it.
- Get it.

Mmm.

Just over 15 minutes to go!

Come on, guys.

I've got 15 minutes.

What a mystery box challenge.

I mean, first of all,
everyone's in their element.

- Right.
- Everyone's got their stories,

and everyone's bringing
their "A" game.

Who do you think
is going to be great tonight?

I'm excited about Tommy.

Tommy's doing a jambalaya.

So he's gonna go back
to his roots.

He's Creole,
his background,

and a little bit
of a Louisiana twist on there.

Derrick, he's doing this,
like, vegetable sushi,

but he's taken sushi rice,

and puts it down
in sugar and coconut.

It is so rich and delicious.

I can't wait to try
Christopher.

He's got the pineapple boat,

and it's gonna be filled
with pineapple fried rice

with some egg in it.

- A pineapple boat?
- A boat.

You get in it and just, like,
paddle up to the stage.

All right, guys,
two minutes left!

Plenty of time.

17 million readers

are gonna be inspired
by your dish.

Make sure it's yours.

It's about what they look
and taste like.

You can do it.

Ten, nine, eight,

seven, six, five,

four, three, two,

one, and stop!

- Hands in the air.
- Yeah-ah!

Whoo!

Speed up, guys!

Make your rice dishes
stand outs!

Come on, guys.

Five, four, three,

two, one, and stop!

Hands in the air.

Whoo!

All right.

Good job, guys.

Throughout
the mystery box challenge,

the judges taste elements
of all the home cook's dishes

as they come together.

- So beautiful.
- Thank you.

They now take one final look

to choose
the top three standouts,

and the winner
of this challenge

will receive
a major advantage

in the next round.

This first dish
that we are so excited

to take a much closer look at
was colorful.

It was very aromatic.

But it was unique to them.

It's not their first time
in the top three.

I want the next mystery box
title to be mine.

I want 'em back to back.

I could see this dish
in any high-end food magazine.

Please step forward...

Hetal.

- Yes.
- Whoo!

I'm so excited
I'm in the top three again.

But there's a lot of pressure.

Everyone expects
the Indian vegetarian

should be able to do rice.

This is where
I should excel.

Describe the dish, please.

This is a Gujarati dish
called Khichdi.

It's rice porridge
with peas, cauliflower,

some roasted tomatoes,
and almonds.

Khichdi is the first thing
they feed a baby.

That's, like, the beginning
of getting Indian food.

And growing up,
I frickin' hated Khichdi.

We used to have it so often.

And then when I moved away,

the first thing I wanted
was Khichdi.

You missed it.

What did you season
the rice with?

Turmeric, mustard seed,
cumin, coriander,

cayenne pepper.

It's you.

It's classy,
it's delicious.

It tastes expensive,

but it's not about
the price tonight.

It's about the heart
and the flavor,

and you've got it.

If I had a blindfold on and
had to taste all these dishes,

I could pinpoint this dish
back to your mother's kitchen.

- Great job. Brilliant.
- Thank you so much.

The balance of spices
I think is great.

And the control
that you have

is exciting to taste
but also to watch.

If anything,
maybe a little more acid

just to cut back,
'cause it is so rich.

- But delicious.
- Thank you.

Stunning dish.

I love the way that you
sort of deconstructed it

and certainly put
your own spin on it.

The rice is really showcased,

which is obviously
the point of the challenge.

I feel really close
to you and your family

through this dish.

Thank you so much.

Congratulations.

The second dish that we would
like to examine further

was put together
by a home cook

that really shows us
very clearly

where they are from.

Please bring your dish
to the front...

Tommy.

Oh.

Tommy has clearly struggled
in this competition.

So to hear him called up
is incredibly thrilling.

I knew that if he dug into
those Creole roots,

he'd bring out
something amazing.

So, Tommy, we don't know
too much about you,

aside from the glitter
and the show.

And this looks like
the first time

that we get
the rustic Tommy,

the no-frills Thomas.

Please, describe your dish.

This is a typical
Creole jambalaya

with Andouille sausage,
chicken,

beautiful head-on shrimp,

and a lot
of spicy seasonings.

This dish is dedicated
to my Aunt Lorraine.

She made everything in
a black cast iron skillet,

and her skillet's
never cooled off.

So what did you do
to the rice to make it shine?

The rice is actually
green bamboo rice.

Mm.

So that adds
another layer

of perfume.

Tommy.

Oh.

Finally.

- Graham.
- Finally.

Beautiful, yummy,
so much story.

This is you.

This is the direction
you need to keep going.

- Good job.
- Thank you.

Tommy, I think
you've brought it.

It tastes authentic.
It looks good.

Focus on the food,

because when you cook
like this,

you're a dream.

Thank you, Chef.

And I want Tommy the dream.

I want to wake up
with you.

Not with you.
[bleep] no.

Oh, my gosh.

The truth comes out.

Uh-uh.

I want to wake up
the next day

remembering
how good you can cook.

- Yeah.
- There you go.

- Thank you.
- Thank you.

Man!

Gordon Ramsay
loves my dish so much

he wants to wake up with me.

Gordon Ramsay,
you are such a bad boy.

The third and final dish

that we'd like to take
a closer look at

features the rice
in a different way

than everyone else
used it.

It's the only dish
to go cleverly down

the dessert route,
so you know I liked it.

Claudia.

I know that I put me
on a plate today.

I really hope the judges
just absolutely love it.

What did you make for us?

Today I made an
arroz con leche moletes.

It's a Mexican take
on an arancini ball,

and I've filled the bottom
with a delicious pastry cream,

orange kind of marmalade
on top.

And those these little white
specks out here, these are the...

- The rice.
- The rice?

What type of rice
did you use?

Jasmine rice.

It is so...

delicious.

Yay!

I mean, it's soothing,
it's comfortable,

but it's elevated.

That orange marmalade
is a really nice surprise.

It's light,
brings a little acidity,

but in a really fresh way.

I mean,
I'm a little speechless.

Wow, thank you, Chef.

- It's so delicious.
- Thank you.

I didn't even know
that you were gonna be doing

this little custard
with it.

I figured it would just be
a perfect little addition,

just to make it all nice
and sweet and come together.

Well, it's not finger food.

This is like fist food.

Like, I just want to, like,
double-fist 'em.

Just chu, chu,
chu, chu.

- Muy delicioso.
- Yeah!

Necesito uno mas,
por favor.

Qué bueno.

I'll dance with you, Chef.

Mm-hmm, mm-hmm.

This is awesome.

I love it.
I want more.

Thank you so much.
Thank you, Chef.

- Good job.
- Whoo!

Yeah, all right.

Three incredible
rice dishes.

You showed us your soul
and your heart,

and you weren't afraid
to tell us your story.

All of your dishes
are so different.

We have Claudia's
arroz con leche,

Tommy's southern jambalaya

and my Indian dish.

I don't envy the judges.
It's gotta be hard.

The winner will get
a huge advantage

and come back into
the pantry with us.

I really feel
like I deserve this win.

I did the only sweet dish.

I need to make it
in the top ten.

The winner will also
be featured

in Family Circle magazine.

17 million readers?

That is an unbelievable prize.

I want that.

Tonight's winning dish

belongs to...

Three incredible rice dishes.

On any given day,

any one of you
could have won.

But the winner tonight is...

Tommy.

Oh, God.

I just won my first
mystery box challenge.

It's me!

Oh, my God.

Congratulations,
sweetheart.

I can't wait for my recipe
to be in Family Circle magazine.

This is the beginning
of my dream

of my Creole cookbook.

Tommy, you are about
to now dictate

the future of this
competition.

Let's go.
Follow me, please.

As the winner of
the mystery box challenge,

Tommy is now in control
of the elimination test...

where at least one person
will leave the competition.

- Welcome, Tommy.
- Oh, wow.

Now, Tommy,
are you ready to find out

what the challenge
is all about?

I think so.

Tommy, you're married, right?

Yes, I'm married.

How many years
have you been married?

4 1/2 years now.

So I'm sure
that you believe

in the age-old adage

that two is almost always
better than one.

Yes.

So today we have decided
to give you

a choice of two flavors

that marry perfectly together.

Uh-huh.

Dynamic duos
of the culinary world.

First up, we have one of
my favorite culinary combos.

Every home cook in America
knows this flavor combination.

In fact, every kid in America
is raised on it.

It is...

Peanut butter and jelly.

There's so much you can do
with these flavors,

besides the obvious sandwich.

But balancing
these two flavors

in an elevated dish
could be really tricky.

I prefer a combo
that transports me

back to somewhere
a bit more exotic.

It is...

- Oh.
- Oh!

Ham and pineapple.

Sweet pineapple combined with
that salty, smoky ham.

Tommy, I like
my flavor combinations

a little bit more
sophisticated.

So I've chosen
a more classic,

a more European combination.

Ooh.

Tomato and basil.

"Toe-mah-toe and baz-il."

Two pillars
of the Italian cuisine.

The sweet and tangy tomato
matches perfectly

with the beautiful fresh,
fragrant basil.

Hmm.

So, Tommy, which one of these
culinary combinations

are you going to choose?

Will it be the peanut butter
and jelly,

the ham and pineapple,

or my tomato and basil?

I choose...

I am feeling the power
and control.

I just love it.

It's like being some
evil queen on a throne.

Oh, my.

As you can see,
Tommy's safe

and looks like the cat
that's got the cream.

And a confirmed spot

in the top ten of MasterChef.

We gave Tommy a choice

between three flavor
combinations:

peanut butter and jelly,
ham and pineapple,

tomato and basil.

Tommy chose...

peanut butter and jelly.

Ooh.

Oh, my God,
peanut butter and jelly,

it limits you extremely,

unless you've got
a great command of pastry.

So for a lot
of us savory cooks,

this is a huge disadvantage.

We want a refined,
MasterChef-worthy dish

that features at the heart this
powerful flavor combination.

But wait!

It gets better.

Oh, no.

- Tommy.
- Yes?

You will also
be able to save two people

from elimination.

Wow.

Oh, my God.

You get to save one person
before we start cooking

and you will be able
to save another person

after the cooking is done.

Please tell us which one

of these talented home cooks

are you saving right now,
Tommy?

The person's name is...

Claudia.

My goal before coming
to this competition

was to make it
into the top ten,

and I feel like
I'm being given

an amazing opportunity
right now by Tommy.

But I also know that working in
this kitchen and cooking

is actually the only way that
I'll continue to get better.

So I am not taking
your invitation, Tommy.

I will be cooking today.

- Okay.
- Wow.

Claudia passes on the save.
The first thing I'm thinking,

"Are you crazy?"

If I've learned anything
from being a single mom,

it's like when somebody
gives you a helping hand,

you better take it and shake it
and go with them.

You will have 45 minutes
to make us

one stunning dish
that highlights that

peanut butter and jelly.

Remember, you can only go
to the pantry once,

so please make sure you get
everything you need.

Are you guys ready?

Yes, Chef.

Your time starts...

now.

Come on, Claudia. Come on.

Oh, that's smart, Hetal.

Peanut butter and jelly,
they're both sweet.

It's very hard to keep that
in the savory route.

Are we going to see
a lot of desserts?

I'm very confident with
peanut butter and jelly.

I'm definitely going to go sweet
and do a dessert

and I got this for sure.
Like, come on, man. I'm a baker.

Jelly.

You know, it's not just about
a peanut butter cookie.

For me, savory is the way
to victory tonight.

All I can think of is people are
going to make something sweet,

and that's not me, so I'm going
to make peanut chicken satay

and I'm also going to make
a fresh spring roll,

because I can't just do
one thing.

Just in case.

Excellent.

Shelly, looks like
you need two baskets.

Shelly, what's up?

Why are you shaking your head?

I didn't get
peanut butter and jelly.

You didn't get
peanut butter or jelly?

It was my mistake.

You know it's an elimination
test, though.

I do, Chef.

I'm like, okay,
what do I do now?

So I dart to
the back of the kitchen

and I'm looking for Nick
'cause I know Nick's my boy.

I know he'll help me out.

I have to borrow
some peanut butter.

Not yet.

- I got to use it first.
- Okay, okay.

We are fighting to be the top
ten best home cooks in America.

What do you mean you forgot
the peanut butter and jelly?

Damn it.

Hey, Shelly. Leave your apron
on the cutting board now.

I have to borrow
some peanut butter.

- Not yet, I got to use it.
- Okay, okay.

This challenge is
all about peanut butter

and the jelly, Shelly.

How do you forget both of them?

Do you have extra
peanut butter and jelly?

I have extra peanut butter,
not jelly though.

Can I borrow some peanut butter?

Everybody tonight could ignore
her and not give her anything

and send her home.

I only have crunchy extra.

I don't care.
I'll take whatever. Thank you.

Such a nice girl.

Thank you Hetal.
Thank you, thank you, thank you.

That's half the battle.

So now I just got to work
on getting some jelly.

Tommy picked the hardest
of the flavors in my opinion.

But I can work with it.

I'm going to make
a peanut butter chicken satay

with a grape jelly ponzu sauce.

I have all the confidence
in the world.

I'm doing a Danish butter cookie

with peanut butter and jelly
sandwich in between,

and a peanut butter cookie
stuffed with jelly.

I'm definitely not ready
to go home right now.

I'm ready to go home
when I have a trophy in my hand.

- Is that okay?
- Do it.

Thank you, Liv.

Right. Shelly, please tell me
you got peanut butter.

Olivia hooked me up
with some jam,

and Hetal gave me a whole jar
of peanut butter.

Wow, lucky girl.
What are you making?

Right now I'm going to make
a five spice peanut butter

and jelly egg roll
with a jelly sriracha dip.

Is this dish good enough
to get you into the top ten?

I'm really, really proud
of my dish.

Tommy had two saves. One before
and one after the cooking.

If he gives you the pass,
will you take it or not?

Hell yeah,
I want to be in the top ten.

Good luck.

Save this, you never know.

All right. Claudia.

That was a massive opportunity

that you kicked
right back up to Tommy.

- Punted it right back up.
- What's the idea behind that?

I am here to become
the next MasterChef.

Not the next MasterChef
that took a free ride.

If you end up on the bottom,

how much are you going to
regret this decision?

I will probably regret it
for the rest of my life.

That's exactly why
I cannot fail today.

Tell me what the dish
is going to be.

Today I'm making an ancho chile
and peanut-crusted pork chop

with a balsamic
and grape jelly glaze.

This could be the smartest way
to send a message

to everybody in the kitchen,

or the dumbest decision
that you've ever made.

Touché.

- Good luck.
- Thank you, Chef.

All right guys,
20 minutes to go.

Right, Sara. How are you doing?

- Yes Chef, I'm doing well.
- What are you doing?

I am making a hazelnut cream
and peanut butter tart

topped with jelly
and some fruit.

You're going down
the dessert route again?

Absolutely.

No savory?
Didn't even...no Asian...nothing?

I don't want to go home
because I'm trying to make

a savory out of
peanut butter and jelly.

I want to be in top ten, man.

What are you making Nick?

- Play on shrimp and grits.
- Shrimp and grits.

I'm doing peanut butter shrimp.

Ooh.

And I got
an andouille jam sauce.

Keep going.

I got it. Save somebody else,
baby. Not going anywhere.

Oh, [bleep].

I'm in trouble, buddy.

It's just a little more viscous
than I would have liked it.

It looks soupy.

- You all right, Daddy-O?
- Nope, I'm dead.

Five minutes to go.

- Christopher.
- Yes, Chef.

What you got going on?

I'm making a peanut butter
and jelly tart.

What's going on with his face?
No, you just look defeated?

No, not at all.

You know what, you told me to
get serious and stop talking.

- So here I am.
- Okay.

I'm just going to scramble.

You got to be able to work
in the moment.

You got four minutes left.

- Good luck.
- Thank you, Chef.

Hetal, Katrina, going down
that subtle route.

Uh, chicken's been marinating,
it's char-grilled,

the sort of acidity
from the jam, incredible.

I want to try that dish.

The most bizarre combination
is Sara's peanut butter tart.

You don't put pastry cream
and peanut butter together.

No, no, no.

Doesn't really show that
you're very inventive.

It's going quick.

Guys, the top ten is
just 45 seconds away.

Beautiful.

Get it on the plate,
wipe it down.

Let's go, guys.
Speed up. Come on.

Here we go.

Ten, nine, eight,

seven, six, five,

four, three, two, one.

Hands up.

Hands in the air.

Okay. Well done.

Before we began
this challenge tonight,

Tommy was given not one
but two saves.

Claudia gallantly turned down
that opportunity,

and now Tommy gets
one more chance

to save another
talented home cook.

Tommy, please tell us

who will you be saving
and sending directly

into the top ten?

I'm really hoping that
Tommy saves me,

because on a scale of like,
zero to beautiful,

my tart is probably a zero.

There's a possibility,
at least a 50/50 chance

I could be going home.

I choose...

Nick.

Tommy, tell me. Why Nick?

Nick's dish doesn't look like
it's really up to par tonight,

and I also know he'll help me to
knock out one of these others.

Nick, are you accepting
Tommy's invitation?

I've fought enough in my life
and in this competition

to get here.
I'm going to take it.

Nick, congratulations.
You're in the top ten.

Head up to the balcony.

Tommy says my name and
I'm just like, you sure dude?

There's ten other people
that can need your help.

But this isn't MasterPride.
This is MasterChef.

Oh.

This is an elimination
and at least one of you

will be saying good-bye.

First up,
please step forward, Claudia.

I am so nervous because
everything is on the line

with this dish.

If that pork chop is not cooked,

I'm going home and
I should have taken that pass.

Okay, first of all, young lady,
you could be sat up there now

contemplating your next move
across this competition.

Nick took the offer.
You refused it. Why?

There is just this fighter
in me that says,

"I'm going to earn everything
that I get in life."

And I could not just
take a pass.

Right.
Describe the dish please.

I've prepared a pork chop
that has been crusted

in an ancho chile
and peanut crust,

served over grape jelly
balsamic glazed Brussels sprouts

and a buttermilk chive mash.

The big issue is the
temperature inside,

because you have a pair
of balls

to stick a pork chop
on a plate like that

and know it's cooked
perfectly.

Are you confident that
it's cooked in the middle?

Because if it's not, you've got
one foot outside the door.

You confident it's cooked
in the middle?

Pork is cooked...

beautifully.

Caramelized, top and the bottom,
and it's seared beautifully.

Talk about the glaze.
What's in there?

The glaze is grape jelly
and balsamic vinegar.

Some light brown sugar
as well.

And that's been also
introduced

into those roasted
Brussels sprouts.

Pork is delicious.

Crust needs to be
little bit finer

because it's just
a little bit too charred.

Okay.

Mash delicious,
sprouts delicious,

it's got that
peanut butter jelly vibe,

in a different way
but in your way.

How do I say it?
You're a lady,

but your balls are getting
bigger by the minute

in this competition.

And, uh,

this just signifies
that you are here for a purpose

and that purpose is to become
America's next MasterChef.

- Congratulations.
- Thank you, Chef.

- Well done.
- Thank you so much.

Pork is cooked gorgeously.

Thank you, Chef.

Beautiful and moist.

If I had to change anything,
lighten it up a little

because that ancho on top,
right, it's very strong.

Something to kind of
balance that out,

but this is the thing that we
want to continue see from you.

Thank you.

Whoo hoo!

The next home cook whose dish
we'd like to taste:

Christopher.

I'm really worried about
my soupy pastry cream,

but, you know, one of the things
that Gordon, Graham,

and Christina really
have been trying to invoke in me

is to trust myself more.
So here I am.

Reaching for top ten.

- All right. Christopher.
- Hi, Chef Tosi.

Tell me the dish.

What I have here is
a raspberry and strawberry jam,

peanut butter tart,
with crushed toasted peanuts

and a strawberry raspberry
mint glaze.

Look at this beautifully
latticed edge.

It's so thin
and so well-baked.

So impressed
by that technique.

Thank you, Chef.

- You hear that snap?
- Mm-hmm.

I mean, look at that.

It's perfectly even
all the way down.

You managed to get
this really great,

nutty essence of peanut butter.

I love the toasted peanuts
in there

for a little surprise texture.

So beautifully done.

You and I have had our moments,
but I've got to say,

I'm proud to get to commend you
because I definitelyhink

you belong up there
in the top ten.

Thank you so much, Chef.
I really appreciate it.

- Really proud of you.
- Thank you.

Go job, Chris.
Atta boy, Christopher.

For a kid that's
always been told that

you're not good enough,
it's nice to finally feel like

I'm earning my way
and people are seeing it.

I feel really proud of myself
at this moment. It's a good day.

Next up, Shelly.

I'm feeling really good
about my dish.

I want to definitely show
that I have creativity,

and I wasn't going to go sweet.

I wasn't going to go
the expected route.

So I'm hoping that
the risk pays off.

You almost took yourself out
of the competition earlier.

You forgot the two key
ingredients that you owe,

peanut butter and jelly.

Please tell me
what you've made.

I made a peanut butter and
jelly five spice spring roll.

It has mint and
strawberry pieces

and a sriracha jelly
dipping sauce.

You know, we need to eat
with our eyes,

and uh, that looks like
a stuffed condom.

You know, uh, it's just
way, way off the mark.

Ground beef and strawberries
do not go, ever.

Ever. You're not going
to convince me, ever.

This, for me, is the first time
you've stepped backwards.

I'm sorry.

Next up, please. Hetal.

Tell me what we have here.

I have jelly-stuffed peanut
butter cookies,

and then I have a butter cookie

with peanut butter and jelly
inside of it.

It's like a little surprise.

Look at how many
flaky layers there are.

- Gorgeous.
- Yeah.

And now these,
look at those, right?

It's like a jelly doughnut

but even smaller
and more concentrated.

You keep putting food out like
this, and screw the top ten.

You'll be in like, the top two.

Thank you so much.

Next up, Katrina.

All right, what have
you made today?

I made a peanut satay
with a peanut sauce

and shrimp spring roll
with a grape sauce.

All right. I'm going in.

What's in the sauce?

Peanut butter, coconut milk,
fish sauce, sugar, and cilantro.

What's the little grape
dipping sauce? Grape ponzu?

Yeah, I love ponzu.

When I joined
the MasterChef family,

my dream was to come on
and really watch someone

rise and rise and
rise and shine.

And found it in you.

I am blown away.

This dish is delicious.

I love your use of fresh grapes.
I love the depth of flavor.

It's gonna take a lot
to beat you.

Thank you.

Last up, Sara.

I'm super happy.

I mean, I've made this dish
a thousand times,

and I know it tastes good.

This is just guaranteed spot,
top ten, man.

Describe the dish,
please.

It is a peanut butter
and jelly tart,

and then there is an apricot
and strawberry glaze on top

and a little bit of mint.

What did you do with
the actual peanut butter?

I folded it with a little bit
of crème fraiche

to just to loosen it up,

and then I folded it
into the pastry cream.

You have an amazing reputation
in this competition baking.

So when Sara bakes us a dessert,
I expect something there,

the wow factor.

Tonight, the challenge was about
peanut butter and jelly.

I'm going to be frank.

That was the first dish
tonight

that I cannot taste
any peanut butter.

That was the first dish
tonight

that I cannot taste
any peanut butter.

I tasted it several times.

To me it tastes
like a peanut butter

and strawberry jam sandwich.

But there's no peanut butter
in there.

Okay.

You got crème fraiche
in there.

A tiny bit,
like a half a teaspoon

with tablespoons of peanut
butter that I folded in.

The rest is peanut butter?
Impossible.

Even the color doesn't look
anywhere near as dark

as peanut butter.

You can argue all you want.

You've got pastry cream
with strawberries on,

and you've made me
a strawberry tart.

Okay, you don't like it,
it's fine.

I care about
your performance.

You sound like you don't care
about your performance.

It's bland, you've missed
the point, that's it.

How are you, Sara?

Been better.

The tart shell itself is
so thick and it's so undercooked

that when you get a bite
of everything together,

it gets a little doughy
and it definitely doesn't have

that peanut butter
jelly explosion.

I am not really a fan
of this.

I didn't think it was bad,
so...

Maybe the only person
that's going to like it

apart form you is Shelly.

- Thanks, Sara.
- All right, thank you.

Well done.

There were some outstanding
dishes achieved here tonight

in the MasterChef kitchen.

Right now we need a very
critical moment to discuss.

Please, excuse us.

Claudia's was good.

Claudia's was really good.

That dish was delicious.

But I mean, Katrina and Hetal?
Another league. Another league.

I'm so disappointed in Sara.

As a baker, that's her worst
performance.

Missed the point completely.

Shelly was off tonight.

Ground beef and strawberries?
That's never going to work.

That's the worst
we've ever seen Shelly cook.

Here we go.

All right, first the good news.

The two standout dishes
of the night:

Congratulations Hetal

and Katrina.

You will be captains in the
upcoming team challenge.

Now for the bad news.

Tonight's challenge was all
about duos, so that being said,

we are only going to be
calling down

the bottom two dishes tonight.

Please step forward Sara.

And Shelly. Step down, please.
Thank you.

Peanut butter and jelly
is something that I make

for my little girl
every single day,

but it started all wrong

from the moment
I forgot the ingredients.

I've never been so embarrassed
and so disappointed in myself.

I feel like my apron's
already coming off.

Sadly, tonight only one of you
can enter the top ten.

Ultimately, it's going to come
down to who Christina, Graham,

and I think we can
teach the most.

Who's the most receptive
to our advice?

Who can continue to grow
in this competition?

The person going home tonight...

Is Sara.

Oh, God.

Shelly, please head back
to your bench.

- Keep baking, babe.
- Yeah, I'm good.

Thank you, chefs.

Sara, tough one tonight.

The dish was
nowhere near as good

as you've been
in this competition.

At times, talking to you we feel
that you're checked out.

I really want you to continue.

You have a strong arm in baking
and you're a solid cook.

Please come up and say good-bye.

Thank you so much.

You know what's coming next.

In your mind,
who's going to become

America's next MasterChef?

Derrick.

Thank you very much.

Please place your apron on top
of your bench.

- Good night.
- Good job.

The MasterChef journey
has definitely

brought me back to life
and has just woken me up,

and the whole thing has
just been amazing.

It's like a slice of autumn.

You know, you could be
blindfolded and taste it

and you know what
it's like outside.

From being in Las Vegas and
cooking for those entertainers...

The Red Team!

To having Christina Tosi
taste my baked goods.

Really stunning
presentation.

Really professional-looking
dessert.

Thank you.

I'm going home a better person.

I'm just forever
grateful for that.

Next week on MasterChef...

We're on a ranch
for crying out loud.

- The top ten...
- We're coming to you!

- Are in for the roughest ride...
- That is hot.

- Of their culinary lives.
- I just turned those.

- Don't worry, I got it.
- You know what, [bleep] it.

- Add some flavor to it.
- Fine.

Oh, no.

- And while some...
- Fruit tart.

- Galloped to victory...
- A masterpiece.

- Others get trampled.
- It will not happen!

In the dreaded pressure test.

Aah!

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