- 6/5/2025
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00:01Previously on MasterChef Dynamic Duos.
00:03Let's see who's the best.
00:05The season kicked off with the battle rounds.
00:07One of these duos just edged out the others.
00:13Eight home duos emerged victorious.
00:15We got an apron.
00:17Welcome to MasterChef.
00:19Oh, yes.
00:20Leaving the other eight pairs empty-handed.
00:22You should be really proud.
00:23Do not let this keep you down.
00:25Thank you. This is awesome.
00:26Absolutely devastating.
00:27We did everything that we possibly could.
00:30Nobody deserves to fly home.
00:32I just hate losing talent like that.
00:34I hate it.
00:35It just didn't happen, but it's okay.
00:38Tonight, it's a big night for the White Apron winners.
00:42Congratulations on earning your spot
00:44in this incredible season of MasterChef Dynamic Duos.
00:47But there's a twist.
00:54We're back.
00:55as the eight eliminated duos make a surprise return
00:58to the MasterChef kitchen.
00:59We've decided that such rare talent
01:02deserves a second chance.
01:05Let's go!
01:07I'm crazy happy that I got a second chance.
01:10I want to see if you guys are in sync with your palates.
01:13Malalien, I'm praying we don't up.
01:15Definitely more of a teamwork scene between them.
01:18I feel like they've learned their lesson from the auditions.
01:20Two tablespoons of sugar.
01:22Two tablespoons of salt.
01:24It's weird, it's wonderful.
01:25And it's exactly like both of you.
01:26A definite dynamic duo.
01:28That's the formula that we're looking for in this competition.
01:31It looks like somebody's grandma was cooking all day.
01:36Is that what you want the sauce to look like?
01:38Damn.
01:39This is going to be exciting.
01:41These duos will be shocked when they find out what's under this cloche.
01:45Oh my god!
01:46Welcome, guys!
01:47Yes!
01:48Woo!
01:49Yes!
01:50Woo!
01:51Woo!
01:52Woo!
01:53Woo!
01:54Woo!
01:55Woo!
01:56Woo!
01:57Yes!
01:58Woo!
01:59Walking into the kitchen feels amazing.
02:00Let's find out what's under this cloche.
02:02Oh, my God!
02:04Welcome, guys!
02:08Walking into the kitchen feels amazing.
02:10To even be wearing these aprons
02:12and having our names stitched into him,
02:14it's just not in our wildest dreams.
02:16Welcome!
02:18Oh, hello! Line up, guys!
02:20This competition is so important to us.
02:22We have sacrificed a lot to be here.
02:24Our son's at home without us.
02:26We came here to show him that we can follow
02:28the dreams that we have of opening a restaurant,
02:30and this is how we're gonna make it happen.
02:32Congratulations on earning your spot
02:34in this incredible season
02:36of MasterChef Dynamic Duo.
02:38Whoo!
02:40We're actually here with white aprons,
02:42competing.
02:44Painting ourselves like this is real.
02:46I know. Is this even real?
02:48In your edition battles, you showed us
02:50just how powerful you all are as duos,
02:52and you could have a great future
02:54as partners in this competition.
02:56But this is a season of surprises.
03:00Ooh.
03:01So get ready,
03:02because this first one tonight
03:04is gonna really turn up the heat.
03:06And it's about to walk through that door.
03:13Stop.
03:14Uh-oh.
03:15What?
03:16Let's go!
03:17Oh!
03:18We're coming for you, baby!
03:23Oh, my God!
03:25Oh, my God!
03:26Wow!
03:27We're back!
03:29Holy crap!
03:30It's everybody that just went home.
03:32My jaw, like, hits the floor.
03:36Welcome back, guys.
03:37I thought they went home.
03:38They were long gone.
03:40Now, listen up.
03:42Joe, Tiffany, and myself thought
03:44that those battle rounds were some of the most competitive
03:47we've ever seen in the history of this competition.
03:50And many of our decisions
03:52came down to the smallest of details.
03:54Tiny critiques.
03:56So we've decided that such rare talent
03:59deserves a second chance
04:02of earning
04:04the elusive MasterChef White Apron.
04:08I'm crazy happy that I got a second chance
04:12because this is something that we're doing for Santi,
04:15our son.
04:16We want him to continue his education.
04:18It means more than people can imagine.
04:21And we are not going to miss this opportunity.
04:24Not at all.
04:25Yes!
04:26Tonight, guys, we have made room
04:28for four more duos in this competition,
04:33which means, sadly, the four duos
04:36who make the worst dishes tonight
04:38will be going home.
04:39Now, if you've already earned your white apron,
04:43you won't be cooking tonight.
04:44So please go ahead and take yourselves to the balcony.
04:47Thank you, champ!
04:49Thank you, y'all.
04:50Good luck, y'all.
04:51We had one in eight chances to be the winners.
04:54Now has come back to...
04:56One to 12.
04:57But we're here to win.
04:58We're gonna do it.
04:59Now it's game face on.
05:00It's game face on.
05:01Okay, guys, tonight you must make us a dish
05:05that proves that you are fit for this competition.
05:09Use this second chance wisely.
05:12But you won't just be making one dish.
05:15We want to see three identical dishes.
05:19One for Joe, one for Tiffany, and one for myself.
05:23Oh.
05:24All of you will have 45 minutes
05:27to produce three stunning plates.
05:30Okay, your 45 minutes starts now.
05:34Let's go.
05:35Yeah!
05:38Let's go meet!
05:39Let's go meet!
05:40Let's go, guys!
05:42Sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar.
05:45We have salt and pepper over on our stand.
05:47Joel.
05:48Atta boy.
05:49To have a second opportunity to come in and get an apron
05:51is a blessing.
05:52We fell a little short in the audition round,
05:54but I think you're going to see us come out and execute flawlessly.
05:57We're here to win that 250K so that we can start a street food pop-up
06:01in some of the brewers around Atlanta.
06:03We want to take it home.
06:04We want to win.
06:05We want to show everybody what we can do.
06:07I'm going to go start grabbing.
06:08Yeah.
06:09Get it, Court.
06:10Get it, Darcy.
06:11Darcy and I are very grateful to have this second chance,
06:14and we're not going to let it pass by.
06:16No.
06:17We have this food dream of making cookbooks and starting a cooking school,
06:21so we are going to seize this moment and give it everything we got.
06:25Here's your garlic.
06:26How do you feel, honey?
06:27I feel great.
06:28How do you feel?
06:29I feel confident.
06:30I'm going to get started on this herb stuff.
06:32Okay.
06:33You tear it up, and don't forget.
06:34I love you.
06:35Exciting night.
06:36A second chance.
06:37We've all had second chances, right?
06:38I mean, second chances can change everything.
06:41Just one more opportunity to get it right.
06:43But on your second chance, you can't repeat the mistakes of the first chance,
06:47but we want to see teams that learn from their mistakes.
06:49Absolutely.
06:50Okay.
06:51We're at 40 minutes.
06:5240 minutes.
06:53Let's go.
06:54Let's go.
06:55You got it.
06:56My God, the noise in here.
06:57They're so loud.
06:58Oh, my God.
06:59Keep an eye on this thing.
07:00I'm going to go grab that food processor.
07:02Yeah.
07:03Well, we've got herb-crusted rack of lamb, rainbow carrots, cauliflower puree, and a beautiful
07:09red wine demi-glaze.
07:10We know that the last times, we didn't have enough seasoning or flavor.
07:14The scallops are cooked beautifully.
07:16However, the parsnips are sweet, the plums are sweet, and so it does need a touch of acid.
07:22And so this time, we're going to put a lot of balance in our flavors.
07:25We cannot mess it up.
07:26Just over 35 minutes to go.
07:29Looking good, guys.
07:30Come on!
07:31It is chaos in here right now.
07:32How you doing, baby?
07:33Getting these apples prepped.
07:34All right.
07:35It feels phenomenal to be back for a second chance.
07:39The first time around, we thought we had an apron, and we were really, really disappointed
07:43when we didn't get one.
07:44This is our passion.
07:45This is what we've been training ourselves to do since we met eight years ago.
07:49I'm doubling the recipe, remember?
07:51For what?
07:52For the pickling liquid.
07:53We don't have enough salt then.
07:54We're passionate.
07:55We're driven.
07:56Sometimes you might hear us in the kitchen spatting and going back and forth.
08:00But at the end of the day, I think we're a really good balance together.
08:03It's all out of love.
08:04How's that for thickness, right?
08:05Yes.
08:06Perfect.
08:07Everything has to be perfect or else we're going home.
08:09I need a tablespoon, please.
08:11I thought you were doing a teaspoon.
08:12It's two tablespoons of sugar.
08:15Two tablespoons.
08:16Oh, I put all salt.
08:17I put all salt.
08:18Do I have to redo that?
08:19Yep, yep, yep, yep, yep, yep, yep, yep, yep, yep, yep, yep, yep, yep.
08:22Oh, that up.
08:34Perfect.
08:35How's it smelling?
08:36That's good, that's good.
08:37Ave-Louis, you got this, boys.
08:38Woo!
08:39Let's go, let's go!
08:40Just let me do the pickling liquid, I got it.
08:42Come on, Jess and Jessie, pick it up.
08:43Got this.
08:44I know.
08:45Look at me, you got this.
08:46I got this.
08:47Watch your sleeves on these flames.
08:48I don't want you to get caught on a plane.
08:49I love when I have a chance.
08:51Good job, Myla.
08:52You got it, Lisa.
08:53Right, special one tonight, a very rare second chance.
08:55These dynamic duos are back with Avengers, let me tell you.
08:58But this time around, they've got to listen to the notes from last time,
09:01take all that experience, elevate those dishes,
09:03and really maximize that 45 minutes tonight.
09:05Guys, 15 minutes gone, 30 minutes to go.
09:10I think I'm going to put the steaks in now, love.
09:13Perfect.
09:14Astur!
09:15Javier!
09:16What are you making?
09:17This is a dish that you're going to love.
09:19It's chiles en nogada, and it's a poblano pepper stuffed with picadillo and walnut sauce.
09:25I have cooked this dish so many times, and it's a dish that we cook for Independence Day in Mexico.
09:32Okay.
09:33The day that we signed our divorce, and her mother called me.
09:35She made chiles en nogada for me.
09:37When we sat at the table, I go, Viva Mexico! I'm independent again!
09:42Oh, my God!
09:43I love it, but this is about teamwork, all right?
09:46So make sure both of you do your job here.
09:48Absolutely, Chef.
09:49Good luck.
09:51No te preocupes.
09:52Necesito.
09:53I need garlic.
09:54All right, these are now pretty.
09:56Courtney, Darcy, how are we doing?
09:57Hi, good. How are you?
09:58Where are we going this time around?
09:59Today we are taking you, believe it or not, to a vegan fish and chips.
10:03A vegan fish and chips?
10:04Yeah, you heard me.
10:05We're actually using a banana blossom.
10:07It's the flower of a banana tree.
10:09It flakes just like a cod.
10:11Gotcha.
10:12Yep, we're going to use lemon zest, sea salt, and some seaweed.
10:14Okay, nice.
10:15We're also making sure we really season properly.
10:18Yep.
10:19I think last time that was an issue.
10:20Have you seasoned inside as well so we break through?
10:22We've got that really nice flavor.
10:23I've squished it right in in the middle as well.
10:25Right.
10:26Come on, girl, you got this.
10:27Let's go.
10:28Let's go, let's go, let's go.
10:29Let's go, Courtney and Darcy.
10:30There we go.
10:32Grits are looking good.
10:34Perfect.
10:35Did you see that?
10:36My man got the oil and the garlic in there, and Javi went over and threw the butter in the pan with him.
10:41That's teamwork, baby.
10:42Jesse and Jessica.
10:43Hi, Chef.
10:44Talk me through.
10:45What is this dish?
10:46We are doing a Berber-spiced lamb lollipop and cauliflower with a delicious whipped feta.
10:52It's going to be with some pickled apples, some pickled Fresnos.
10:55Oh, I can't wait.
10:56Yes.
10:57What does this second chance mean to you?
10:59It means the world to us to be here.
11:01It does.
11:02This is our passion.
11:03We came here to win, and to be given that chance again, we're going to take it and run with it.
11:06Absolutely.
11:07Get it going as quick as you can.
11:09Yep.
11:10But make sure you have everything the way you want it to taste.
11:12Absolutely.
11:13Good luck, y'all.
11:16Watch out.
11:17Coming in hot.
11:18Halfway, guys.
11:21Come on.
11:22Halfway, guys.
11:23Go!
11:24Keep it up, guys.
11:25Let's go!
11:26Team Veggie in the house!
11:28Courtney and Darcy, they are doing, what you believe, a vegan take on a classic fish and chips.
11:33My one big worry about that is those banana blossoms are very dense and soggy and wet.
11:38If they don't squeeze all that moisture out there, it's never going to get crispy.
11:41Ooh, your girl's sweating.
11:42I know.
11:43How much mint do you think you need?
11:44Is that good?
11:45Yeah.
11:46It's plenty, right?
11:47Plenty.
11:48Jesse and Jessica are making lamb chops.
11:51They're cutting them individually.
11:52Wow.
11:53When you go and sear the individual chops, how do you get a perfect medium rare when they're
11:57so thin?
11:58Yeah.
11:59That's going to be very difficult.
12:00You got it, babe.
12:01You got it.
12:02Yeah, absolutely.
12:03More cheese.
12:04More of a teamwork scene between them today, for sure.
12:05Absolutely.
12:06I feel like they've learned their lesson from the auditions.
12:07Twenty minutes to go.
12:08All right.
12:09Shonda and Asa, what are you guys making?
12:10So we're going to have pan-seared tuna with a coconut lime rice, cream fresh wasabi,
12:15and a mixed green salad.
12:16So this is like the opposite.
12:17That's what we're going to do.
12:18We're going to have a pan-seared tuna with a coconut lime rice, cream fresh wasabi,
12:29and a mixed green salad.
12:30So this is like the opposite.
12:32The first dish was that risotto, heavy cream, butter.
12:35The flavor is very rich and intense, but the risotto was undercooked.
12:40What are you doing different today?
12:41The strategy is light, cohesive, balanced.
12:45Where's the rice?
12:46This is coconut lime rice.
12:47Can I taste it?
12:48Of course you can.
12:49What's going to make it special?
12:50It looks like white rice, but it has that lime and that little pop of crunch of coconut
12:55in there.
12:56Did you taste it?
12:57I did.
12:58What do you think it's missing?
12:59I don't think it's missing.
13:00What do you think it's missing?
13:01I don't think it's missing.
13:02Did you taste it?
13:03I did taste it.
13:04The rice is missing something.
13:05Okay.
13:06What do you think that is?
13:07I forgot something.
13:08What's the rice?
13:09What's it missing?
13:10What's the rice missing?
13:11I thought that it was good.
13:12Taste it.
13:13Yes.
13:14I want to see if you guys are in sync with your palates.
13:16It is so risky cooking rice again after the rice did not meet the mark the last time.
13:21Maybe we just shouldn't cook rice anymore around Joe.
13:24What's it missing?
13:26The rice is missing something.
13:28What do you think that is?
13:30Taste it.
13:31I forgot something.
13:32I want to see if you guys are in sync with your palates.
13:34What's it missing?
13:35I think it's missing sugar.
13:36I don't think it's missing salt.
13:37Let me taste it one more time.
13:38Go ahead.
13:39I hope you're right.
13:40I think what he really wanted was to understand that, you know, were our palates in sync?
13:42It means a little, little, little.
13:43For next time, what are we tasting?
13:44If there's a next time, we're not cooking rice.
13:45That's what's happening.
13:46I'm going to tell you that right now.
13:47We're cooking something else.
13:48I think that's better.
13:49You like it?
13:50Nope.
13:5130 minutes down, we're at our final 15 minutes to go!
13:57Come on!
14:00Thank you!
14:01You're welcome!
14:02That looks like it's better!
14:03You like it?
14:04Five minutes to go.
14:05Come on!
14:07That looks like it's better.
14:08We have our final 15 minutes to go.
14:17Come on!
14:17Bring it up, guys, bring it up!
14:18It's a lion!
14:19Taste everything!
14:21Take a bite, let's see.
14:22Oh, .
14:23Look at you, Fian and Darcy, how sweet.
14:26Can we get our lambs good?
14:27This one feels a little over.
14:28All right, then take it out.
14:31McKenna, that is awesome.
14:33I love that idea, I love that idea.
14:34They're like cupcakes.
14:36Really cool.
14:36That is so good, yes.
14:38All right, let's do it.
14:38We can do this.
14:39All right, it's 10 minutes.
14:41Adam, how are you?
14:43Good to see ya.
14:44Tell me what you're making.
14:45We've got a homage to shrimp and grits,
14:47a New Orleans-style barbecue shrimp.
14:49It's gonna have a coffee and Coca-Cola sauce.
14:52Wow, I've never had cola on shrimp before.
14:55Yeah.
14:56Is the sauce gonna be sweet?
14:57It's got a bite.
14:58There's a little bit of sweet, but it's a flavor bomb.
14:59All right, smelling good, looking good.
15:01Let's make sure, at the end, when it's time to plate,
15:04it's gonna require that teamwork,
15:05and that's what we're looking for today.
15:06Yes, ma'am.
15:07Yes, ma'am, we gotcha.
15:08Best of luck, y'all.
15:11I'm gonna take this from you.
15:12Okay.
15:13Very, very fine.
15:14Take care of this.
15:15Oh, it's hot in here.
15:16That's beautiful.
15:17Good job, honey.
15:18We're looking good, Javi.
15:20All right, guys.
15:21So the firefighters are back.
15:22So what do you have for us today?
15:24We're doing something that's in every Cuban's house.
15:26Picadillo, tostones.
15:28What are you gonna do that you didn't do last time
15:30to get you an apron this time?
15:31Well, we're gonna portion better,
15:33and we're gonna plate nicer.
15:34This is all about precision.
15:35You know, in your jobs, precision is everything.
15:38It means life.
15:39It means life or death.
15:40This dish means apron or no apron.
15:42Correct.
15:43We're focused today.
15:44We're ready.
15:45Two aprons are on the line, guys.
15:46Bring it.
15:48Spencer and McKenna.
15:49Hello.
15:50Hi, Brandon.
15:51How are you?
15:52Yes.
15:53We're back.
15:54First of all, you were so close, right?
15:55Yeah.
15:56Okay?
15:57We're so close.
15:58I love fried chicken, okay?
15:59It just, it needed a little bit more oomph.
16:00Better gravy.
16:01Right?
16:02What are we doing second time now?
16:03We're doing a New York trip with a cognac sauce.
16:04Corn sauce.
16:05And then sauteed spinach, and then twice baked potatoes.
16:08When you put that New York strip on the plate,
16:10make sure you get rid of that fat there as well, okay?
16:12Okay.
16:13You don't need to sell all that fat on there, okay?
16:14Just give it a little trim before you do it.
16:16Right.
16:17Keep it going.
16:18Ten minutes to go, yes?
16:19Look at that.
16:20Beautiful.
16:21That's good.
16:22Are you done with these carrots?
16:23No, I need lemon.
16:24Okay, Myla and Lisa, the glam moms,
16:26you guys have the usual mess in your station.
16:28Look at this.
16:29Hey, we're not doing that at all.
16:30This is embarrassing.
16:31I'm sorry.
16:32Okay, so tell me the dish again.
16:33What are you making?
16:34We're making an herb-crusted lamb,
16:36rainbow carrots and asparagus,
16:38and a nice red wine glaze.
16:40Do you have a backup lamb
16:41in case one's a little bit overcooked?
16:43I got a little extra on the fly if I need it.
16:45Because as a grandma,
16:46you know you have to have a backup plan
16:47for everything in life.
16:48That's my life.
16:49God, if I had a nickel for every time
16:51I had to have a backup plan,
16:53I'd be a rich woman.
16:55All right, make sure that lamb's medium rare.
16:57Good luck.
16:58Five minutes remaining.
17:00Five minutes.
17:01Come on, let's go.
17:02Get those aprons.
17:03Get those aprons.
17:04Get it on plate.
17:05Watch out.
17:06Let me get enough to cut these.
17:07All right.
17:08I don't like that sauce.
17:09You do?
17:10I don't.
17:11I'm not going to use this.
17:12Nope.
17:13I'm not going to use this.
17:14Are you okay, honey?
17:15All right.
17:16Very tight.
17:17Don't knock the pan.
17:18This is it.
17:19It's where it counts now.
17:20The pressure is immense.
17:21It feels good to be up here.
17:23I know.
17:24My Lillian, I'm praying we don't up.
17:26Come on sauce.
17:27Don't fail me now.
17:29Here you go, Lisa.
17:31All right.
17:33That's not done.
17:35I'm going to finish that one more time.
17:36Damn, look at that.
17:37Lisa and mine.
17:38There's a problem with that sauce.
17:39He is damn right.
17:40We are messy.
17:41Oh, I need this now.
17:43Hope they have time.
17:44Line it with water.
17:46All right, Lisa, you guys got this.
17:49Make it thicker.
17:51Damn, look at that.
17:52There's a problem with that sauce.
17:53Line it with water.
17:54Yeah.
17:55All right, Lisa, you guys got this.
17:56Make it thicker.
17:57Mmm.
17:58Oh.
17:59That's all she needed.
18:00All right, now we're ready.
18:01Final two minutes.
18:02Start placing.
18:03Let's go.
18:04Come on.
18:05Come on.
18:06Come on.
18:07Come on.
18:08Come on.
18:09Come on.
18:10Come on.
18:11Come on.
18:12Come on.
18:13Come on.
18:14Come on.
18:15Come on.
18:16Come on.
18:17Come on.
18:18Come on.
18:19Come on.
18:20Come on.
18:21Beautiful cut.
18:22Any time?
18:23We're going in.
18:24We're going in.
18:25Looks great, you guys.
18:26We need one more on that one.
18:27Let's do them all the same.
18:28Spinach down.
18:29Should I get safes on?
18:30Yep.
18:31Come on, guys.
18:32I need these to be perfect.
18:33I'm going to need veggies here.
18:34Veggies here.
18:35Veggies here.
18:36All right, lamb.
18:37Get the lamb on there.
18:38Gorgeous, baby.
18:39I'm going in with three plates.
18:40Pretty plates.
18:41What are we missing here?
18:42Nothing.
18:43There's no time.
18:44Oh.
18:45Ten.
18:46Nine.
18:47Eight.
18:48Seven.
18:49Six.
18:50Five.
18:51Four.
18:52Three.
18:53Two.
18:54One.
18:55Stop.
18:56Woo!
18:57Woo!
18:58Woo!
18:59Woo!
19:00We got it.
19:01We got it.
19:02All right.
19:03Lord, God, heaven help us.
19:04I was worried about the lamb, but it's cooked perfectly.
19:05The only thing that had us worried was this sauce.
19:06So we threw that sauce back in the pan and gave it a second chance.
19:19Here we go.
19:20We all had to cook us a second chance dish.
19:23Four teams will earn these white MasterChef aprons and remain in the competition.
19:29Four teams will make their journey home tonight.
19:34Right.
19:35The first dish we'd like to taste is from Darcy and Courtney.
19:41I have imagined serving Gordon Ramsay a British fish and chips with banana blossom as the cod
19:51for the longest time.
19:52Yes.
19:53Yeah.
19:54It's going to blow them away.
19:55So you dream about Gordon Ramsay?
19:56Sometimes.
19:57Shh.
19:58Shh.
19:59She says.
20:00Right.
20:01Ladies, describe your dish, please.
20:02We've made a vegan fish and chips with a beer-battered banana blossom, a side of tarragon mushy peas,
20:08and a caper and dill tartar sauce.
20:11Visually, it looks good.
20:12Batter looks nice and crispy.
20:14I'm dying to taste that banana blossom.
20:16Shall we?
20:25Banana blossoms are delicious.
20:28The batter is really light and crispy.
20:29One downside of the fries.
20:31I've got one crispy, one slightly firm, but everything's seasoned beautifully.
20:35There's lovely harmony in terms of how endearing it is watching both of you work.
20:40You're in sync.
20:41Well done.
20:42The thing that I am loving about this plate is the addition of the seaweed with the banana
20:47blossom really gave across the flavor of this is supposed to be fish and chips.
20:52And the tartar, it's delicious and it is creamy and it is flavorful.
20:57Let's get this out there.
20:58I didn't want to like this dish.
20:59It's not the kind of thing I like, but I'm going to tell you one thing.
21:03It's the real success in this dish is that you captured the essence of pub fish and chips.
21:08And that's to be commended.
21:09Good job.
21:11Thank you, guys.
21:12Thank you, ladies.
21:16It tastes way better than expected.
21:18And trust me, I serve 10,000 portions of fish and chips a day.
21:21And that is a great fakery, right?
21:22It really is.
21:23A great swap out.
21:24They did pretty good.
21:25Okay, the next dish was cooked by Shonda and Asa.
21:30We come from a family of chefs and it is gravely important to us that we can prove we're also chefs.
21:38Hopefully this second opportunity that we got will earn us that white apron and we'll show what we can do a little bit more.
21:43Okay, please describe your dish.
21:46Today we have prepared a pan-seared sesame crusted ahi tuna with a coconut rice, mixed greens, and creme fresh wasabi.
21:54It's vibrant.
21:55It's got the colors there.
21:56Nice addition with a salad.
21:57I'm desperate to taste it because I think it needs a sauce or a vinaigrette or a marinade or something.
22:01Shall we?
22:02Listen, the rice is really, really good.
22:21It's seasoned properly.
22:22It's super clean, super precise.
22:25It's like a lean, mean, clean flavor machine.
22:28I like that.
22:29I mean, this is like kind of what I want to eat every day.
22:33Really, good job.
22:35The salad itself, it is very bright.
22:38A lot of lemon.
22:39I think because we don't have another sauce and more flavor on the tuna, just like punch up that wasabi.
22:45But really like all of the flavors together.
22:48I saw you marinating the tuna as well.
22:50Where did the marinade go?
22:51The marinade did not come out the way I wanted it to, so I tossed it.
22:53Because the tuna tastes good.
22:55It melts.
22:56Wasabi mayo, I love.
22:57But that's the only thing missing.
22:58Just that little spoon of marinade over to bring it together.
23:02Yeah.
23:03Please step in.
23:10Just need a dressing.
23:11Yep.
23:12It's okay.
23:13If it ain't good, don't serve it.
23:14It's awesome.
23:15All right.
23:16Please come forward, Myla and Lisa.
23:18Let's go, Glamas!
23:20We're so confident today because this dish is complicated.
23:24It is challenging.
23:25It shows our skills.
23:27And I think this is exactly what we need to win that apron.
23:31What we have here is a herb custard lamb with rainbow carrots, asparagus, a beautiful cauliflower puree, and a wine demi glaze.
23:42Love the classiness of this dish.
23:44You are just some classy ladies, and it shows through, and my lamb is beautiful rosé.
23:51It looks great.
23:53Should we dig in?
23:54What is the sauce?
23:55Red wine demi-glaze.
23:57Oh, .
23:58Damn.
23:59This sauce is broken.
24:00Is that what you want the sauce to look like?
24:01No.
24:02Is that what you want the sauce to look like?
24:03No.
24:04Is that what you want the sauce to look like?
24:06No.
24:07That's wrong.
24:31Ladies, this dish has the makings of something quite unique because the hardest thing you've nailed, and that's the lamb.
24:45It's just everything else around it looks better than it tastes.
24:49The onions are delicious.
24:53The carrots and that caramelization as well.
24:55There's so many really, really delicious things, and then I see that sauce, and I'm like, dang.
25:00Yeah, there's a lot of good cookery in this dish, but a sauce like this is a fundamental aspect of the dish.
25:07Yeah.
25:08It's too bad.
25:09Thank you, ladies.
25:10Good job, ladies.
25:13We'll be good, baby.
25:16Next up, Harvey and Luis, please.
25:23We were built for MasterChef, so this time we're definitely going to get that apron, because this dish is 100% Cuban,
25:29and it represents our culinary friendship.
25:31It's cute and cuddly, just like us.
25:34Describe the dish, please.
25:36We made a Cuban picadillo with white rice, tostones, with a little Cuban salad, and a Peruvian green sauce.
25:42Wow, this is like the type of food I like to eat.
25:45It looks like somebody's grandma was cooking all day.
25:50Shall we?
25:58Listen, it's simple, it's charming, it's rustic.
26:00You've got the seasoning absolutely spot on.
26:02Salsa's vibrant, delicious, everything you want, but I just need more flavor from the beef.
26:07Your cilantro sauce here, it's pungent, it's yummy.
26:11Though the tostones itself is absolutely delicious, a little bit thinner would give us a little bit more crunch.
26:17But, I mean, flavor-wise, everything together works really well.
26:23The dish is excellent, and I think your strategy of bringing really home-style Miami Cuban food, it's authentic.
26:30Thank you, thank you.
26:31And I have never in my entire life had a tostone that I've liked until tonight.
26:39Yeah, boys.
26:40Thank you, Jace.
26:43All right, boys.
26:44Good job, boys.
26:45All right, up next, Azu and Javier.
26:50I'm extremely happy.
26:52I think that the dish looks beautiful.
26:54I think that the flavor of the picadillo, I nailed it.
26:57So I know that we have a second chance, we can make it.
27:00We are confident.
27:01We're gonna get the saprots.
27:03So, the dish that we made is called chiles enotada, and it's a poblano pepper stuffed with picadillo and walnut sauce.
27:11Pretty much, we use it in Mexico to celebrate our independence from the Spaniards, so.
27:19Well, I think it looks great.
27:21And I was watching you two work, and regardless of divorce or separation, I really saw a mature complicity to your partnership.
27:28And I think that's the formula that we're looking for in this competition of Dynamic Duo.
27:33So I hope I can taste that in your dish.
27:36Thank you, Jace.
27:37Shall we?
27:41It's good.
27:48It's a very fast-track version of something that takes a few hours.
27:53And the inside, the filling is delicious.
27:55It's weird, it's wonderful, and it's exactly like both of you.
27:58Thank you, Jace.
27:59The pepper itself has more bite than I thought it would, and I like it.
28:03I love that you didn't rinse off that pepper and you left that kind of charred.
28:07And I love the pomegranate part.
28:09It needs the tartness.
28:10Overall, I think the flavors are really nice.
28:12Thank you, Jace.
28:13Thank you, Jace.
28:14I think that the walnut sauce is creamy and rich, but I find the dish a little bit overall sweet.
28:20The right salinity, it would have cut the sweetness, created greater balance in the dish.
28:25Aside from that, very good.
28:26Thank you, Jace.
28:27Thank you, Jace.
28:28Thank you, Jace.
28:29Thank you both.
28:30Good job, Jace.
28:31Good job, Jace.
28:32Good job, Jace.
28:33As a whole, the dish itself treats very well.
28:36And the use of spices.
28:37Yeah.
28:38It's good.
28:39Yeah.
28:40All right.
28:41Up next, Adam and Joel.
28:42So, looking at some of the other dishes that were created, I think we have put such a phenomenal
28:49dish on the plate.
28:50The judges can't help but give us an apron.
28:52Please describe your dish.
28:54We made shrimp and grits.
28:56It's shrimp cooked in coffee and Coke sauce, creamy cheddar grits with a rainbow charred slaw,
29:02and toast points.
29:04I think that the plate looks really nice, and I feel like this is an elevated shrimp and
29:09grits.
29:10The lemon, on the other hand, you know, it's just kind of clunky, and I'm hoping that the
29:16sauce has all the flavor, and I really wouldn't need the lemon.
29:20Right.
29:21Sure.
29:22Shall we?
29:31See, I mean, it's lemon, you know?
29:33It's just like in my sauce now.
29:34Yeah, it's kind of useless.
29:38Listen, the shrimps are cooked beautifully.
29:40Thank you, Chef.
29:41Grits, creamy, heavy, everything you need.
29:43But the exciting thing here is what you've done with the rainbow charred, because it cuts
29:46the richness.
29:47Thanks, Chef.
29:48And it marks beauty with the sweetness of those shrimp.
29:50The sauce is intriguing.
29:52Really intriguing.
29:53I didn't want to like it, but I do, because of the coffee and the sweetness.
29:55Pretty good job.
29:56Thank you, Chef.
29:57Thank you, Chef.
29:58I'll be honest.
29:59I judged you when you said it.
30:00You were like, Coca-Cola.
30:01I'm like, oh, buddy, here we go.
30:03But this works.
30:04Like, the flavor of the spice that you have in the sauce cuts through that sweetness.
30:10Glad you like it.
30:12Yeah, there's a lot of things that are really, really good about this dish.
30:15I mean, like, the shrimp are cooked perfectly.
30:17The sauce has this nice kick to it.
30:19The dish is very, very successful.
30:22Thank you, gents.
30:23Thank you, Chef.
30:24Here, guys.
30:25Take the lemon back.
30:31Next up, please, Jessica and Jesse.
30:34Make your way down.
30:35I've never had so much butterflies in my stomach in my life.
30:38The only thing in my head looking down at this plate is, is this lamb cooked medium rare?
30:43Is it perfect?
30:44And we will not know until Gordon and the judges cut into it.
30:47We want this apron so bad, and if it's me that caused us to not get an apron, I'd be very upset.
30:53As would I.
30:55Please describe the dish.
30:56We made a Berber spiced whim lollipop with roasted cauliflower with whipped feta and pickled apples and Fresnos.
31:04This dish represents our first date on a plate.
31:07She said, excuse me, picked up the chop with her hands, and it was that moment I knew I loved it.
31:11Visually, it looks beautiful.
31:14There's something quite unique about your finesse, but it's a bold move on a nut like tonight, slicing those chops individually and cooking them.
31:22You said mid-rare, right?
31:23Yes, that's what we're shooting for.
31:25Fresno, Fresno.
31:30Fresno, Fresno.
31:47You said mid-rare, right?
31:48Yes, that's what we're shooting for.
31:59Yeah, beautifully done.
32:15Jesse and Jessica, lamb's cooked beautifully, and it's got that really nice, vibrant flavour of those spices.
32:20Feta's a little bit liquid, but I love the quick pickling of the apple and the Fresno chilies.
32:25It gives that lime sour, tart, heat, everything you want.
32:28Well done.
32:29The lamb itself is really beautifully cooked.
32:31Love the way that the feta goes through with the lamb.
32:34One of the surprise notes for me was the apple.
32:37Yes, yes.
32:38It's still sweet and tart, and because of that, it makes the whole plate come together.
32:44I do feel like if you would have had one more of something else refreshing with that apple, definitely would have come through even more.
32:51For me, I think that the seasoning is aggressive, but the dish is excellent, and I love the kind of, like, playing in the Greek world of food.
32:59Good job.
33:01Thank you so much.
33:02Thank you both.
33:03Here we go.
33:08Yeah, I just need something fresh on there.
33:10Yeah.
33:11Okay, the final dish was cooked by Spencer and McKenna.
33:16We have a second chance at redemption.
33:19We're gonna get an apron.
33:20Yeah, it's such a special dish for us because when Spencer and I started dating, he made steak for me all the time.
33:26And so now making it for the judges is just so exciting.
33:29It's like a little glimpse of what our kitchen looks like at home.
33:32We made a New York strip steak with a cognac peppercorn sauce, sauteed spinach, and twice baked potatoes.
33:41Visually, I am always concerned when you present a New York strip and the back strip has got exposed fat.
33:48You don't want to navigate your way around that.
33:50That's your job to make sure that's not on there by the time we come to eat it.
33:53Okay.
33:54Shall we try?
34:02All right, first off, great sear on the steak.
34:10My steak is cooked, medium rare.
34:12Sauce, delicious.
34:13Needs a touch more body.
34:14Okay.
34:15Just another 90 seconds or a juice.
34:16Okay.
34:17Spinach, seasoned beautifully.
34:18I just don't get the potatoes.
34:19It needs more flavor.
34:21Call me crazy, but I like the potatoes.
34:23They're cute.
34:24They are definitely...
34:25I was just gonna say, the potatoes are the best thing I've ever played.
34:28Are we eating the same potatoes?
34:29I mean, they're definitely different looking, but the texture in the inside is really nice.
34:35The sauce, you know, we talk about like nappe, which means to coat the back.
34:39And here, you're just a little thin.
34:41You reduce it, or even added a little bit of butter to really kind of finish that out.
34:45I think it would have been nice.
34:47So for me, this is a bit of a technical error, putting the peppercorns in the sauce like that.
34:52The flavor turns your whole palate white, and you can no longer eat anything else.
34:56But listen, a little bit more reduction on the sauce.
34:59Steak's great.
35:00You're gonna give me the potato recipe later.
35:02It's a good job, guys.
35:13Nope, don't get those things.
35:15It's weird.
35:16It's a bacon.
35:17I think we did good enough to get one.
35:21I think we did.
35:22I don't know.
35:23I don't know.
35:24Wow.
35:25Eight extraordinary second chance dishes from eight talented duos.
35:30We've got ourselves an extremely tough decision.
35:33Please, all of you, make your way down to the front and give us a very, very valuable moment.
35:39Please.
35:40Good job, everyone.
35:41This just sounded awesome.
35:42Good job.
35:43Stress.
35:44I love you.
35:45Outstanding dishes.
35:46I think that they took that second chance, and they ran with it.
35:47Mm-hmm.
35:48Tonight, they were really working together, and it really showed them the dishes.
35:49This is a hard decision.
35:50Yeah.
35:51It's so tough.
35:52I'm proud of you.
35:53I love you.
35:54This is brutal.
35:55Are we in agreement?
35:56Yes.
35:57Yeah.
35:58Yeah.
35:59Yeah.
36:00Yeah.
36:01Tonight, you were all handed a second chance, and they ran with it.
36:02And they ran with it.
36:03Mm-hmm.
36:04Tonight, they were really working together, and it really showed them the dishes.
36:05It's a hard decision.
36:06Yeah.
36:07It's so tough.
36:08I'm proud of you.
36:09I'm proud of you.
36:10I love you.
36:11This is brutal.
36:12Are we in agreement?
36:13Yes.
36:14Yeah.
36:15Yeah.
36:22Tonight, you were all handed a second chance in this incredible competition.
36:28Now, unfortunately for us tonight, there's just four sets of aprons to give out.
36:35The first duo earning their aprons.
36:39This dish really did wow all three judges.
36:43Congratulations goes to...
36:50Asu and Javier.
37:00You excited?
37:01No.
37:02No.
37:03Here you are.
37:04Thank you so much.
37:05Oh, my God!
37:06We're back!
37:08Congratulations.
37:09Please make your way up to the balcony.
37:11Well done.
37:12I'm crazy happy.
37:17It's just like, I feel like my heart is going to explode.
37:20I'm very concerned because I think you're going to fall down in any moment, no?
37:23For Javier, it's harder to express his emotions and his feelings, but for me, I don't care.
37:28I'm like...
37:30Oh, my God.
37:31I need a mezcal right now.
37:32Oh, my God.
37:33The next duo who we think deserves these white aprons tonight is...
37:42Adam and Joel.
37:45Well done.
37:47Excellent.
37:48Congratulations.
37:49Thank you so much.
37:50You may go to the balcony.
37:51Awesome.
37:54My head's spinning a little bit.
37:55I didn't expect that.
37:56Being here with this apron now, doing it with my brother is amazing.
37:57We're here to win this.
37:58Absolutely.
37:59Okay.
38:00The next pair to earn white aprons tonight is...
38:01Darcy and Courtney.
38:02Woo!
38:03Woo!
38:04Woo!
38:05Woo!
38:06Woo!
38:07Woo!
38:08Woo!
38:09Woo!
38:10Woo!
38:11Woo!
38:12Woo!
38:13Woo!
38:14Woo!
38:15Woo!
38:16Woo!
38:17Woo!
38:18Woo!
38:19Woo!
38:20Woo!
38:22Woo!
38:23Woo!
38:24Woo!
38:25Woo!
38:26Woo!
38:27Woo!
38:28Woo!
38:29Woo!
38:30Woo!
38:31Woo!
38:32Woo!
38:33Woo!
38:34Lala, put them on.
38:36This is a lot nicer than scrubs.
38:38Way nicer than scrubs.
38:39Seriously.
38:40Oh, God.
38:42Congratulations.
38:43Thank you so much.
38:44Please go to the balcony.
38:45Thank you so much!
38:46Woo!
38:47Woo!
38:48Woo!
38:49Woo!
38:50Woo!
38:51Woo!
38:52Woo!
38:53Woo!
38:54Woo!
38:55Woo!
38:56Woo!
38:57Woo!
38:58Woo!
38:59Woo!
39:00Woo!
39:01Woo!
39:02Woo!
39:03Woo!
39:04Woo!
39:05Woo!
39:06Woo!
39:07Woo!
39:08Woo!
39:09Yay!
39:10Wow!
39:11Wow!
39:12Woo!
39:13Woo!
39:15Woo!
39:16就會 glamour!
39:17Woo!
39:18Oh, thank you so much.
39:19Oh, my God.
39:20Oh, my God!
39:21Oh, my God!
39:22Oh, sorry.
39:23Congratulations.
39:25Well, done.
39:26Oh, my God.
39:27Oh, my goodness.
39:28Oh, my God.
39:29Oh, thank you so much.
39:30Congratulations.
39:32Good job.
39:33Well done, well done. Make your way up to the balcony. Well done.
39:39We got an apron. We got an apron.
39:44This season is about duos, and we're here to show everybody that we work seamlessly together,
39:48and every dish that we put out is going to be amazing.
39:51Together, we're stronger. That's why we're going to be the team to beat.
39:54Absolutely.
39:57Wow. All of you.
39:59Exceptional job tonight. The problem is everyone brought their A-game.
40:02We all hope it's not the end of your culinary journey.
40:05The very best of luck. Good night. Thank you so much.
40:12There's some really, really talented chefs this season.
40:15Yeah.
40:16And we want one of them.
40:21Not getting our apron is definitely a heartbreaker for us,
40:25but we're definitely looking forward to getting back to the firehouse.
40:27We've missed those guys and girls, and we're ready to get the beatdown that we're going to get for losing this competition.
40:34Them knowing that we lost twice, they're going to be like,
40:37we're ordering out, which will be nice for us.
40:39Yeah, we'll get a break.
40:41What a night.
40:45We have, ladies and gentlemen, our top 12. Come on.
40:53I wish I had my stethoscope. I'd be like, whoo.
40:55I would literally whip it around in my head right now and be like, I don't need you anymore, sucker.
41:01She's got a white apron on Madison's desk.
41:03I'm going to have to replace us in the yard.
41:04Well done.
41:06I hope you all have a chance to celebrate tonight, because I promise you one thing.
41:12It takes a lot to get invited to this extraordinary party.
41:17Good night.
41:19Woo!
41:21I took it, I don't believe it.
41:24Next time, the competition officially kicks off.
41:28We've got to prove that we're not a one-trick pony, okay?
41:30As the top 12 duos compete together for the first time.
41:35It's going to get spicy over here.
41:37And try to impress with their best dinner party dish.
41:41Woo!
41:42There ain't no party like a pasta party.
41:44Oh, f***.
41:45Medic!
41:46Someone just screamed medic.
41:47Oh my God, I'm so stupid.
41:48That's a dinner party disaster.
41:51It's authentic, it's charming, it's delicious.
41:53I'm feeling that restaurant quality dish.
41:57This dish is an epic fail.
41:58There's no teamwork here.
42:00If you're going to play it safe, you've got one foot out the door.
42:07One potato, two potato.
Recommended
41:43
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