All language subtitles for MasterChef US - S06E05 - Clawing To Victory

Previously on MasterChef...

All of the people coming through
these gates will be fed by you.

- Wow.
- What?

The first team challenge
of the season...

Where is my fish?

Put the home cooks through
an emotional roller coaster...

That is ice cold and raw.

Resulting in a Red Team victory.

After an intense
pressure test...

What in the [bleep] is that?

You've got one foot
outside the door.

The ride came to an end
for Darah.

Tonight...

Watch your fingers.

It is live.

The home cooks claw their way
to the top...

Ow!

Hoping to get a leg up
on the competition.

Oh, my God.

Ugh, so gross.

And...

It's beautiful.

What is in this box?

A very special ingredient
divides the MasterChef kitchen

like never before.

Give me the basket that I want,

or you will become my mission
in life.

Oh, my God.

Welcome, guys.
Come on down.

There's 19 people left.

I am one step closer to getting
that $1/4 million

that can change my life.

I can smell it.
I can feel it.

I can touch it.
I can taste it.

I'm not the typical Texas teen.

While other 18-year-olds
are out partying

or getting wasted
with their friends,

I'm at home cooking
and preparing for my future.

I'm ready to show everyone
that I could be

the youngest MasterChef.

- Excited?
- Yes, sir.

- Yes, Chef.
- Energized?

- Yes, Chef.
- Good!

Because it's time for your next
mystery box challenge.

As with every
mystery box challenge,

you'll each have
to make us an incredible dish

using whatever you find
under those boxes.

It's time to find out what's
under all of your mystery boxes.

Please, you have to lift
this one up carefully,

and just watch your fingers.

It is live.

What is?

On the count of three.

One, two,

three, lift.

- Ah!
- Oh, my God.

Oh, my God,
they're going everywhere.

Crabs!

Live crabs, clearly.

And lots of them.

Oh, my God.

I want to die.

Shellfish just reminds me of,
like, giant bugs, aliens.

I am, like, mortified.

So gross.

Ew, stop moving.

As they are all
living ingredients,

make sure you treat them with
the respect that they deserve.

The advantage tonight
is a game-changer.

You want to win tonight.

Right, are you ready?

Yes, Chef.

Good. I can't wait to taste
your crab dishes.

- Your 60 minutes starts...
- Stop.

Now.

Aww, you grabbed
my steam basket.

Ah, ah, ah!

Ah!

Wow, crabs.

This is right up my alley.

I love crabs.

And we have
three different types here.

The easiest crab to cook tonight
would be the Dungeness.

- So much meat.
- So much meat.

- Yes. Exactly.
- There you go.

I would not mess around tonight
with tiny blue crabs

'cause the yield
in the crabmeat is very little.

Exactly. Yup.
Ten times the work.

Ah! It's hot.
Hot, hot, hot, hot, hot.

Treat it with respect.

I'm a vegetarian.

I grew up vegetarian,
so I've never made crab before.

But I know what flavors
seafood goes with,

which is usually citrus
and spicy.

So I'm making blue crab
with a tomato curry and rice.

Hopefully, that works out
for me.

It's time to experiment.

My family's from Mazatl�n,
so we always cook with seafood.

So I'm thinking about making
a traditional rock crab

and Dungeness crab soup.

Mexico has
some of the best flavors,

especially
when it comes to seafood,

and I can't wait to bring that
to the judges today.

- What is that?
- Get it, Shelly.

- Get it, come on.
- What is that?

This is your chance to show
that you dominate

in the animal kingdom.

Lovely.

Oh, my God, you're huge. Ha!

Chef, can I ask a question?

Olivia, what's wrong?

I've never made
live crab before.

This is an absolute first.

Fantastic.
Welcome toMasterChef.

So the triangle,
the top of the triangle...

- That's it.
- It's obviously right there.

Right there and then
immediately into the thing.

- 100%.
- And then I crack it open.

- And then there is meat inside.
- Yes. There is meat.

The majority of the meat

is all in the claws,
and underneath the top there,

where the eyes are,
that's where the brown meat is.

And in the purse,
there's meat in there as well.

- Okay.
- Okay?

That will be
the interesting part. Thank you.

What are you doing?

I think I'm gonna do
some sort of crab cake Benedict

with asparagus
and a caper relish.

Crabs Benedict sounds nice,
by the way.

- Thank you.
- Good luck.

- Just do it?
- Just do it.

- Just do it?
- Just do it!

Okay, I'm sorry.

I'm making crab cakes
with a mango salsa

and a avocado cream sauce.

I have an advantage
because I live in Seattle.

We have the best seafood
in the entire world.

So it's so important for me
to win this mystery box,

so I can make Seattle proud.

- Charlie, how's it going?
- What you see, Chef?

I feel real confident
about this... with this protein,

actually 'cause back at home,
back in New Orleans, Louisiana,

this is what I do
almost every day.

Does your family eat
a lot of crab?

I eat crab,
like, three times a week.

Do you dip it in drawn butter?
Do you just crack and eat?

No butter, I just crack and eat.
Yup.

Very clean. Very fresh.

Well, seafood, ain't nothing
clean about eating seafood,

so, uh, you know, usually,
I stink for the rest of the day.

Fair enough.

Do you have an idea? Do you know
what you're gonna be...

What the dish
will actually become?

Well, what I'm gonna do,

I'm gonna do
a pan-seared blue crab,

a New Orleans-style crab cake,

and, um,
spicy hollandaise sauce.

I'm gonna be watching out
for you.

- Good luck.
- I'ma think hard.

I'ma think hard.

Just over 20 minutes to go.

Whoo!
There we go.

All right, Jesse, is there
anything that you would've liked

to have seen instead
of these crabs or is this...

Absolutely not.
I'm from Baton Rouge, Louisiana,

so I feel like
I have a huge advantage.

I've been crabbing
plenty of times, man.

So what are you making?

I decided to go
with a little dumpling

in a fish stock soup.

Then, I'm gonna do, like, a
marinated crab and apple salad.

Beautiful.

- Thank you, sir.
- It smells awesome.

Thank you.

Okay.

Guys, just over eight minutes.

Whoo! All right,
got a little something.

Wow. It smells awesome
out there, huh?

- Doesn't it? Incredible.
- Yeah.

- Spicy, Cajun-y.
- Exactly.

- Cognac. I mean, incredible.
- Speaking of Cajun, Jesse...

Has he come out
of his shell?

He has come out of his shell.
Well-played.

- He's so excited right now.
- Good. Surely.

Charlie should be at home
for this.

- He should be happy as Larry.
- Absolutely.

Yup. I'm expecting big,
big flavor from them.

- I am worried about Olivia.
- Get out! Ew.

She's never worked with
live shellfish like this before.

Oh, my God, it's happening.

I'm not so concerned about her.
She's overcome her fears.

She's doing
an amazing crab cake Benedict.

Sounds delicious.

It tastes good.

60 seconds to go.

You've got to start plating,
guys.

You want that advantage.
Trust me.

Oh, that's good!

Oh, thank you, God.
Thank you.

Do those crabs justice.

Come on.

You got it, Charlie, keep going.

Now it's down
to the finishing touches.

Here we go.

Ten, nine, eight, seven, six,

five, four, three, two, one.

- And stop!
- Time.

Hands in the air.

Here we go.

Ten, nine, eight, seven, six,

five, four, three, two, one.

- And stop!
- Time.

Hands in the air.

- Yours is gorgeous.
- Ha!

Now, as you know,
in every mystery box challenge,

we miss nothing.

We watch you cook.
We taste.

As you go,
all of it comes together

in the decision
that we're about to make.

Now, we want to look at the
three best dishes of the night.

The first home cook made
some stunning crab cakes.

The plating was magical
and a welcome surprise.

We are very much
looking forward

to tasting the dish
that belonged to...

Amanda.

They call my name.
Yay!

At this point
in the competition,

I definitely don't think people
are seeing me as a front-runner,

but now,
everyone else can see

that I'm a force to be reckoned
with, and I'm here to win.

Amanda, first of all, well done.
Looks amazing.

Describe the dish, please.

Thank you.
We have Dungeness crab cakes.

And on top of it is
a mango arugula salad

with an avocado cream sauce.

Why Dungeness crab?

It's what we have in Seattle.

It's an absolutely
delicious flavor.

It's so sweet and goes great
in a crab cake.

And also,
you get the most crabmeat.

The secret of a great crab cake
is to cut it open

and see 90% of the cake
full of crab.

And there...
is the crab.

- Beautiful.
- Thank you, Chef.

Mmm.

Here's the thing.

Crab cakes, delicious.

Moist, not dry.

Panko, crisp.

Crunchy on the outside,
sweet Dungeness crab

in the center.

Avocado cream, delicious.
Salsa, amazing.

For me, to perfect that dish,
more Granny Smith apple.

- Okay.
- Yeah, 'cause you've got

the acidity to back up
the sweetness,

but they're cooked beautifully.

- Great job.
- Thank you so much, Chef.

How we doing, Amanda?

- Good. How are you, Chef?
- I'm doing great.

- Mmm. Delicious.
- Thank you.

Only thing is, you know,
maybe adding some heat.

A little Thai chili, like,
really, really minced, you know,

tossed in there
so you get a little bite

and a little explosion
of that heat with each bit.

- Absolutely.
- Cook on it's perfect.

Preparation, seasoning,
good job.

Thank you so much.

And what's the avocado cream
composed of?

So it's avocado,
a little Greek yogurt,

lots of lemon juice,
some cilantro, salt, pepper.

The yogurt in the avocado cream
is really light and refreshing.

Yay.

Very bright flavors.

Really moist.
Really delicious.

Really great job.

- Thank you.
- Congratulations. Thank you.

Thank you so much.
Thank you, guys.

Yay!
Whoo-hoo.

Okay, now the second dish
that we would like

to take a closer look at,

this person was really smart

on their twist
on this classic preparation.

This home cook has definitely
had some issues.

Hopefully, now is the time
that she is starting to rise.

Please step forward...

Olivia.

- Yeah.
- Whoo!

Thus far, everything I've made
has been absolutely ugly,

and I'm really excited
to show people

that I'm a fashion stylist
for a reason.

I took something that I thought
was absolutely disgusting

and made it
really, really gorgeous.

Wow, clearly,
it's one of the prettiest plates

out there tonight.

So what is it?

So it's a crab cake Benedict

with a caper and herb aioli,

micro arugula, a poached egg,
and roasted asparagus.

Hopefully I pierce it,
it oozes,

- kind of envelops...
- It should.

The crab cake itself.

Exactly.

Mmm.

- Well done.
- Thank you.

Good job.

Very flavorful.
Very strong.

That natural sweetness
of the crab

and then this poached egg,

it definitely takes
a lot of skill

to be able to get that many
different things going on.

- And it is cohesive.
- Thank you.

Asparagus, probably
the weakest thing on the plate.

I think it needs salt,
but presentation, beautiful.

Cook on the egg's great,
so you should be proud.

Thank you.

Right, so why would you
put aioli

and the poached egg together?

Instead of the hollandaise,
it's with...

- The flavoring is within.
- Mmm.

And then the sauciness
comes from the poached egg.

Mm-hmm.
Delicious.

- The dish showed great finesse.
- Yes.

- We loved the style of it.
- Thank you.

One thing
you're gonna have to learn

to stay in this competition,
you're gonna have to start

overcoming your fears.

- Yeah.
- But, you know,

this dish shows that
you've grown in confidence.

And there's some
very talented chefs behind you.

Definitely.

And you need to start
stepping up.

And this is exactly
what we want to see.

- More of this stuff.
- Okay.

- Got it?
- Got it.

- Thank you. Good job.
- Thank you.

- Well done.
- Thank you.

The third and final dish that
we'd really like to dig into

a little deeper...

was put together by someone
who clearly knows their crabs.

Please step forward...

Jesse.

Damn. It's not me?

At this point,
I'm rooting for Jesse.

You know, 'cause us Louisiana
boys, this is what we do.

I got to show him
a little boot love, honestly.

- Hi, Jesse.
- Hey.

Just remind me really quick,

where are you from?

I'm from Baton Rouge, Louisiana.

Yeah, you are.

- So I loved seeing the crab.
- What's the dish?

What I've prepared is a dumpling
with crab soup

served with avocado, mango,
cucumber, green apple salad.

All right,
let's give it a taste.

All right.

Is there sausage or andouille
in the broth at all?

Peppercorn bacon was the first
ingredient I put in the pot.

Very smart.

I'm getting that sort of smoky,
peppered spice

that I would expect to find
in a stew or a broth down South.

The side salad slaw is good,
but sometimes,

your proudest star, even though
seemingly simple and humble,

really can stand on its own.

And I think, in this case, it
really could stand on its own.

It's very delicious.

- Thank you very much.
- Very delicious.

- Good job.
- Thank you.

- Jesse.
- Yes, sir.

How much do you love crab
on a scale of one to ten?

- 100.
- 100.

- Do you have a girlfriend?
- I do. Yes, sir.

And was that the first thing
you gave her, was crabs?

Probably...

- I don't have...
- I mean for dinner.

- Yes or no?
- Yes.

Yeah.

- Delicious.
- Thank you.

Dumplings, delicious.
Broth...

Bacon fat?

Come on.
I mean, seriously?

- So good.
- You can cook.

- Let's get that right.
- Thank you.

You need to cook more
like this

every time you come
to this kitchen.

- You got it.
- Period.

- Got it?
- Absolutely.

Great job. Well done.

- Thank you very much.
- Thank you.

Jesse!

Good job.

- Okay.
- And development of...

- Exactly, it's...
- Twice.

Mm-hmm, yeah.

Amanda, Olivia, and Jesse,

three stunning crab dishes.

Any one of them could be served
in one of our restaurants.

But who has it?

Who nailed it tonight?

The winner of that extraordinary
mystery box crab challenge...

and this individual is gonna get
a huge advantage.

Congratulations goes to...

Jesse.

- Well done.
- Yeah, baby.

Good job.

Boom.

The Southern boy wins, man.

I killed the crab dish.

I have all the power.

I'm like the Wizard of Oz
right now.

Thank you.

Olivia, Amanda, please head back
to your stations.

- Thank you.
- Thank you, Chef.

Right. Tonight, Jesse,

for the first time ever
in MasterChef,

you will not be going back into
that amazing pantry with us.

You're gonna get
your major advantage right here.

Listen carefully

because the fate of everybody
out there is now in your hands.

Your choice, who do you want
to send, right now,

out of those MasterChef doors?

What?

Tonight, Jesse,
you will be deciding everybody's fate

from right out here
in the MasterChef kitchen.

Your choice.

Who do you want to send,
right now,

out of those MasterChef doors?

Stephen.

Well, if you use
your upcoming advantage smartly,

you never know.

- That could easily happen.
- Okay.

- So, Jesse...
- Yes, ma'am.

For your first advantage,
you will not be cooking

in this upcoming
elimination challenge.

Thank you.

Tonight, every home cook is
gonna be cooking with something

that no other country
in the entire world

holds with such respect.

Inside this box

is a very special,
awe-inspiring ingredient.

It's a gift from Mother Nature.

Open it.

What is it?

It's like a scene
out of Pulp Fiction.

They lift the box up,
and it's just glowing,

and their eyes are just,
like, fixated on it.

- Wow.
- It's beautiful.

What is in this box?

Stephen, what do you think
is in this box?

My [bleep] destiny.

So, guys, none of you will know
what ingredient

you're cooking with tonight
until you go into the pantry.

Oh.

But, before that, Jesse has
some very big decisions to make.

If Jesse hands you
a regular shopping basket,

then you'll be asked
to make a savory dish.

If Jesse hands you a basket
with a bow,

then you'll be making
a sweet dish,

cooking or baking

with the amazing ingredient
in here.

Let me give you
a little insight.

To use this incredible
ingredient as a dessert,

it could be game over.

All of you, please come on down
and collect your baskets.

First up, Derrick.

Derrick, I've never seen
someone cook so... just smooth.

I know there's people
that are gonna crash and burn

baking with this ingredient.

You're not one of those people.

There's no point in me
giving you a sweet basket.

- Wow.
- Wow. Savory basket.

- You better kill it though.
- I'll remember it.

- Don't ruin it.
- I'm keeping tabs of everyone.

- Right. Veronica.
- Jesse...

All the moms in America
love a boy that loves moms.

There's too many weak links
right now.

So, I'm sorry,
but I need to...

see you bake
with the sweet basket.

I take no offense.

Veronica has a sweet basket.

So I want to give
the stronger contestants

the savory baskets.

We're going savory.

Thank you, Jesse.

Because, sweet or savory,

they're gonna not be at
the bottom three on either one.

Listen, you're gonna give me
the basket that I want.

Or you will become
my mission in life.

I want savory.
Give it to me, please.

- Wow.
- Jesse.

- Wow.
- So I'm just gonna give

the weaker contestants
the sweet baskets

because they're
probably gonna struggle.

You're baking.

So let's just weed out the...
you know, the runts right now.

Justin, yeah, you're baking.

- That's fine.
- Justin has a sweet basket.

Obviously, Jesse made it clear
that he thinks I'm weak.

But I want to prove him wrong
and that's what I'm gonna do.

- Good job.
- Thank you.

Get up to that balcony
and stay safe

- for the next 60 minutes.
- Thank you.

It's gonna be
really difficult

to make this ingredient
the star of the dish, you know?

The people who have
the sweet basket,

100%, they're doomed.

- All right.

Oh, my God.

- Corn! Whoo-hoo!
- Yes!

Yes, yes, yes, yes, yes.

Oh, my God.

It's corn ears forever.

We got corn coming
from every direction.

Look, I've been growing
corn for years.

I have a deep, loving
relationship with corn.

I'm excited for this challenge.

This is like corn heaven.

But I don't love corn
that much though.

- Or corn hell.
- Yeah. Corn hell.

Usually, sweets are my thing

but my brain doesn't wanna go
down corn and dessert.

It says those two
don't go together.

Anybody see sugar?

I'm so excited.

Let's go.

Careful, careful, careful.

Now, along with the corn
that you guys just grabbed

from the pantry,
you will have access

to a limited pantry
of ingredients,

things that will really go well
with that corn.

Is everyone ready?

Yes, Chef.

You have 60 minutes to make us
the corn dish of your lives.

And your time starts...

Now.

So, Christina, why is the sweet
corn dessert so much harder?

You know,
I think it's because

we really always associate
the flavor of corn

with the savory kitchen.

So it would be like taking
cabbage or bell peppers...

- Sure. Yeah.
- and trying fold them

into a dessert.
It's just not where our mind

- naturally goes to.
- Naturally goes.

On the flip side,
in terms of the savory...

I mean, it's not a pass
with a savory basket.

- No, no, no.
- I think if anything,

they could just completely
lose themselves

- in making corn the star.
- Exactly.

Mmm.

I'm so excited.
I'm dedicating this dessert

to my first
and oldest granddaughter.

I'm making corn cr�me brule�.

Come out of there.
There we go.

I am making some sweet corn
tamales today.

Corn is a staple
for all Mexicans.

I mean, we eat corn tortillas,
corn tamales, corn everything.

So I think Jesse doesn't realize
he just gave me a hand up.

All right, guys.

You got 35 minutes left.

All right, Justin,
what are you making?

My dish is a cream puff
stuffed with sweet corn

garnished with a candied corn
sugar drizzle.

Justin, one dessert dish...

do you think that's excessive
or no?

No.

I don't understand what you're
making here with all this stuff.

This is a filling
for my profiterole

that I just put in there,
that I actually infused

with ground up Corn Pops.

That, it has minor
sweet tones to it.

But it's not overly sweet.

That's where you're getting
the filling from.

A lot of times,
a little pinch of salt

or a little pinch of acid
with something

that isn't as innately sweet
as corn...

There's about a teaspoon of salt
in that.

I understand that.

But we just tasted that
and I said,

"Hey, don't forget, you're
probably gonna need salt."

That's my most polite
of telling you

that definitely did not have
enough salt in it.

I feel like
you're a little shut down.

Is this your last day?

Is this, like,
your Hail Mary?

Justin, we just tasted
that and I said,

"Hey, don't forget, you're
probably gonna need salt."

That's my most polite way
of telling you,

that definitely did not
have enough salt.

I feel like you're a little
shut down.

Is this your last day?

Is this, like,
your Hail Mary?

Of course not.
This is not my last day

in theMasterChef kitchen.

I have a really good idea
of what I'm doing,

that's all I can really say
at the moment.

Good luck.

What I'ma do is I'm 'bout
to make some bangin' corn grits.

And I'ma put a traditional
barbecue shrimp over the top.

I really, never really
elevated corn myself.

But I'ma pump out
the best thing

I could possibly do
for these judges.

I am doing a sweet corn
panna cotta

with some caramel candy corn.

I think Jesse might think
I'm a weak link.

So this might be something good
for me to do

to prove that I'm still
a contender in this race.

Watch out, brother.
Watch out, watch out, watch out.

Ooh.

16 minutes to go.

Right, Shelly,
how are you feeling?

- Feeling good, Chef.
- Savory. What are you doing?

Definitely. I'm doing
a five-spice shrimp taco

with a roasted corn guacamole,

and a Sriracha lime slaw.

Corn is one of those things,
sometimes,

- that's in the background.
- Yes.

So I want to make sure
that it's the star of my dish.

- It's got to be the hero.
- Definitely, Chef.

Good luck.

- Stephen...
- Hi, Christina.

- What do you got working?
- I'm gonna go with

a chipotle chili sauce
for my chorizo corn tamale

topped with a roasted,
caramelized corn.

Oh, yes.
What's the inspiration?

Palm Springs, baby.

It's Mexican heart there.

All my hombres are farmers.

We pick our vegetables and then,

we sit down and eat our tamales.

- Viva la Mexico!
- S�, g�ey!

Yeah!

Compadre. Oh!

All right.
Looking forward to it, Stephen.

Somebody tell me
when it's two minutes.

Last two minutes.

[bleep].

Start thinking about
your plating.

Claudia's sounds delicious.

She's doing a dessert tamale...

- That sounds very inventive.
- Very.

Oh, Shelly's tacos
are looking beautiful.

- They look great.
- Oh, those look awesome.

Here we go.
Ten, nine...

Come on, Charlie.

Eight, seven, six, five,

four, three, two...

- Wow!
- One.

And stop!
Hands in the air.

Well done.

- Good job, guys.
- Great job.

Good job.

Jesse was in control.

It's time to find out
how you did.

First up, Stephen,
please, let's go.

Oh.

Wow. So, Stephen,
Jesse gave you a savory basket.

In fact, he didn't actually
give you one,

you demanded one.

I demanded for him to give me
what I needed to get.

Right.
What's the dish?

Here, we have a corn tamale
with chorizo,

an avocado and caramelized
corn salsa here,

corn sauce, and then,
a red chili sauce.

Why chorizo in the tamale?

Give it some more of
a complex flavor, I suppose.

There you go.
Yup.

Excellent.
And then, I would, um...

Are you telling me
how to eat now?

- Absolutely not.
- Good.

- Just a suggestion.
- Thank you.

Avocado.
There you go.

Excelente!

I think that's a good bite.

The tamale with the chorizo,
nice idea.

What you've done is put together
a really good energy of corn.

Because you've used them
four times,

you've been smart,
you've come out of the box,

and I think, personally,
this has been your best effort

in this competition so far.

- High five.
- Great job.

- Yeah, I would mow that down.
- Nice.

I think that's great.

It's a really refined, delicious
version of street food.

- Nice. Yeah.
- You know?

It's a lot of different
techniques on the plate.

- This is reduced.
- Yeah.

- This is perfectly caramelized.
- Nice.

- This has been steamed.
- Yeah.

- This has been smashed.
- Yeah.

Easily one of the best dishes
we've had.

- Gracias, compadre.
- S�, g�ey.

Oh yeah.
Yeah.

- Bueno. Yeah.
- Right on.

Good job, Stephen.

Next up was given
a sweet basket by Jesse.

Veronica.

At first,
I was concerned

that no one would want
this ingredient

in a sweet dish.

But now,
I'm feeling really confident

and I'm feeling like
they're gonna like it so much.

All right.
So, Veronica, what'd you make?

I made an amazing
corn cr�me brul�e

with a delicious
dark brown caramel corn.

So, secret to a cr�me brul�e,
like, the number one thing

when you order it
in a restaurant

is the moment where you can
crack the top wide open.

- Yeah.
- There's, like, nothing

- more gratifying.
- Yeah.

So, I'm gonna go in
right here.

Go, girl!

Oh, yeah.
You can hear that crack.

That is, like,
the only texture that

a perfectly creamy
cr�me brul�e really needs.

So let's give it a taste.

Veronica, the cr�me brul�e
is not...

So let's give it a taste.

Hmm.

Veronica.

The cr�me brul�e is not...

well done at all.

Too much fat, and cooked
too high, too quickly.

So, just from a technique
standpoint...

Fail.

I think, for me,
the real downer is

this dish doesn't taste
like it celebrates corn.

I will say I do like
the sugar caramel

on top of the cr�me brul�e.

That, for me,
you definitely succeeded in.

But this is a corn challenge.

It's not the...
a caramelized sugar

on top of cr�me brul�e
challenge, so.

Correct. It's not.

I'm definitely not sold.

Thank you.

I feel like I've been flogged
40 times

with a cattail thing.

And so, my brain just goes into,
you know, writing my swan song.

Next up, Shelly.

- Let's go please.
- Okay.

Back in Brooklyn,
me and my little girl,

we could corn all the time.

I know my daughter loves
this dish,

but I hope the judges give me
the same love.

Shelly, you had a savory basket.

Yes, Chef.

Shelly, I mean,
it looks amazing.

- What's the dish?
- Today, I made

a five-spice shrimp taco.

And I did a roasted
corn guacamole,

and I have a vinaigrette
that was all tossed in corn oil.

- What's the slaw?
- I used rice wine vinegar,

- some soy, some corn oil...
- Mm-hmm..

And a little bit of honey.

Shrimp, cooked delicious.

The, sort of, cool down
with the slaw, delicious.

Right amount of corn in there.

It's great.
One of your best performances.

But, for me,
you're growing in confidence,

which is what MasterChef
is all about.

So don't stop.
Good job.

Bullet!

Next up, a sweet corn dish.

Claudia.

I've prepared for you today
a sweet corn tamale

with a plantain pur�e,
and I've also made

a Mexican chocolate sauce.

The tamales are a staple
in my family.

Especially around the holidays.

- Mm-hmm.
- And so, I wanted to share

a little bit of my heritage
with you today.

I love the flavor.
Nice acidity, actually,

in the plantain pur�e.

The chocolate sauce, love it.

The tamale,
the technique is great.

The only thing that I guess
I would have an issue with

- is that it feels pretty dense.
- Right.

But technique-wise
and presentation,

- awesome.
- Thank you, Chef.

- Great job.
- Justin please. Let's go.

It is a basic p�te a choux.

It's filled with a creamed corn
reduction, kind of.

And then, there's candy corn
drizzle on top.

Choux pastry's undercooked.

'Cause it's got a sort of wet...

almost like a wet
cornflake inside.

- Yes, Chef.
- Mixture's way too sweet

'cause you've got sweet on sweet
with the caramel.

But more importantly, was that
canned corn in the center?

Yes, Chef.

You don't think
that the best flavor

would've come
from a fresh corn?

Uh, likely.

Tommy.

All right. So what do we have?

I did a sweet corn panna cotta
with orange and vanilla bean.

That's beautiful.

The texture, it's so velvety,
so well-refined.

My only criticism
would be that

I wish there was just a little
bit more corn flavor

so that corn was just a little
bit more of the star.

But I'm very impressed.

Wow. Thank you.

Last up, Charlie.
Let's go please.

- Go, Charlie.
- Go, Charlie.

I've never made a dish
where corn is, like,

the star of the dish.

But shrimp and grits
is a Louisiana staple.

And hopefully,
I did my state proud.

So what's the dish?

What I've prepared for you
is yellow corn grits.

With traditional New
Orleans-style barbecue shrimp.

You grew up with
this kind of thing, right?

- Yes.
- Confident?

For the most part,
I am satisfied.

You've got dried rosemary
in there?

Yes, sir, dried rosemary
and dried oregano.

Right.

Your grits
give me the [bleep].

All right.

Describe the dish.

What I've prepared for you
is yellow corn grits

with traditional New Orleans-style
barbecue shrimp.

Your grits
give me the [bleep].

- All right.
- Yeah.

They are undercooked,
they're bland,

and you've got
an amazing shrimp there,

but corn is not the star.

This should be you
in your comfort zone.

- So I was expecting more.
- I understand.

You have got to wake up,
quickly.

- Big time.
- I will, Chef.

And I'm here to learn.

I mean, I come
from humble ingredients

- and humble beginnings.
- So do I, Charlie.

But I want... but this is
what I wanna do.

- I wanna elevate.
- So give me some of that love.

- And I wanna taste it.
- I'm sorry.

If y'all give me
the opportunity,

I'm coming back harder
and stronger.

- I promise you that.
- Do you know what?

Charlie, time, right now,
is not your friend.

Yes, sir.

Hearing that I got one foot out
the door already,

I feel like dirt.

Hopefully, they see that
I got drive.

Hopefully, they see
I'm the hardest working

home cook here.

I'm just praying
that they see something

that says
this boy got potential.

He can potentially be
a MasterChef.

Wow. Unfortunately,
one of you

will be leaving the competition
tonight.

Give us a moment, please.

We need to discuss this
in great detail.

So Stephen.
I mean, that plate.

- Yeah. It was awesome.
- That's his first time

- he's reined it in.
- Mm-hmm.

- And it was good.
- That looks delicious.

- Thank you.
- And then, further in,

you've got Charlie.
Big disappointment.

- Yeah. So sad.
- I mean, really bad.

I mean, the shrimp and grits
were, miles away,

- undercooked and bland.
- Yeah.

- And just lost.
- I got to get better fast

or I ain't gonna be here.

I'm too simple.

Shelly's was a big surprise
tonight.

- It was beautiful. Beautiful.
- Man, she did a great job.

She's finally evolving.

- Mm-hmm.
- Hey, girl.

- Good job, girl.
- Justin was terrible.

- God.
- Really bad.

We don't wanna see them cook
with candy on it.

- Yeah.
- I don't know how to use corn?

It's like... it made no sense.

There were
two standout dishes tonight.

- Congratulations, Shelly...
- Oh!

and Stephen.

Beautiful flavors,
beautiful presentation,

great technique.

Two of the best dishes
of the night.

Totally safe from elimination.

And also, team captains
in an upcoming challenge.

All right, guys, unfortunately,
we need to identify

the three worst dishes
of the night.

If I say your name,
please step forward.

Veronica.

The second disastrous dish
of the evening,

- Charlie.
- It's cool.

The third and final
disappointment of the evening,

make your way down, please...

Justin.

Tonight,
one home cook is going home.

One home cook
let themselves down.

One home cook
has gone has far as they can

in this competition.

Please step forward...

Charlie.

You're a 25-year-old
air conditioning technician

from New Orleans.

Tonight, you made us a dish
from your hometown

that we expect you to know
inside and out.

But your shrimp and grits
was not good.

Luckily for you, Charlie,
there were two worse dishes.

Go back to your station.

Thanks, Chef.

Made it by the skin of my teeth.

But they expect more of us
than I'm giving right now.

I can't go no lower.
If I go any lower,

I'm out the door.

So it's on the up and up
for me now.

Veronica, Justin,
how ironic is this

that tonight we've got the
oldest up against the youngest?

As Jesse predicted prior
to handing out those baskets,

you both struggled.

Jesse, who do you think should
be leaving tonight?

I'm shocked that Justin
used canned corn.

He didn't use the ingredient.

I don't see any other way
but I think he knows

that he should go home.

Well, Jesse,
you're absolutely right.

Tonight's hero was the corn.

Justin, your time is done
in the MasterChef kitchen.

Veronica, head back
to your station please.

Justin, sadly, tonight,
you did put up the weakest dish.

I'm sorry.
Please take your apron off

and leave
the MasterChef kitchen.

- Thank you.
- Thank you.

I'm only 18 and I am proud
of myself.

I'm proud of how far I got.

And a lot of people my age
can't say that they lived out

their dream at such a young age.

You're gonna be a beast
in the kitchen, brother.

You're gonna be a beast.

I'm going to finish high school,
I'm gonna go to college,

and I'm gonna become a chef.

This is just another step
on the ladder to success.

Next time...

Vegas, baby.

Your enterteiners
are in the building.

It's a high-stakes
team challenge.

Pick your star players
or your star ingredient.

But when the home cooks
bet big...

We're opening in 60 seconds.

And look at this [bleep].

Whose gamble will pay off

and who will lose it all
in the dreaded pressure test?

- Whoo!
- Come on.

Don't even cut it,
just bring it.

Hey, you, what are you doing?

Look at me.
Calm down

or I'll throw you
in the [bleep] pool.

Sync & corrections: Ajvngou
www.addic7ed.com