- 6/12/2025
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00:01Previously on MasterChef Dynamic Duos.
00:03Welcome, guys.
00:04This is a season of surprises.
00:07Let's go!
00:08We're back.
00:10The eliminated duos return for a second chance
00:13for a pair of white aprons.
00:15A vegan fish and chips.
00:16Yeah, you heard me.
00:17It's hard to believe that it's not fish in there.
00:19These aprons go to Darcy and Courtney.
00:22The dish that we made is called chiles and nogaba.
00:25It's good. Congratulations.
00:26Asu and Javier.
00:28I feel like my heart is going to explode.
00:31We made shrimp and grits.
00:32The dish is very, very successful.
00:33Adam and Joel.
00:37We made a Berber spiced lamb lollipop.
00:39Lamb's good beautifully.
00:40The final white aprons goes to Jessica and Jessica.
00:47We got an apron. We got an apron.
00:50Tonight, the competition officially kicks off.
00:53We got to prove that we're not a one-trick pony.
00:56No promo.
00:57As the top 12 duos compete together for the first time.
01:00It's going to get spicy over here.
01:03And try to impress with their best dinner party dish.
01:06Woo!
01:07There ain't no party like a pasta party.
01:09Oh.
01:10Medic!
01:11Someone just screamed medic.
01:12Oh my god, I'm so stupid.
01:13That's a dinner party disaster.
01:15It's authentic.
01:16It's charming.
01:17It's delicious.
01:18I'm feeling that restaurant quality dish.
01:21This dish is an epic fail.
01:24There's no teamwork here.
01:25If you're going to play it safe, you've got one foot out the door.
01:27This is an exciting one tonight.
01:28Yes.
01:29This is it.
01:30Our first night as the top 12 duos compete.
01:3224 cooks in the kitchen tonight.
01:33That's a lot.
01:34It is a lot.
01:35It is a lot.
01:36Twelve dynamic pairs.
01:37This is such a riding bunch.
01:38I love it.
01:40Let's go.
01:41Come on.
01:42Yeah, brother.
01:43Woo!
01:44Woo!
01:45Woo!
01:46Let's go!
01:47Woo!
01:49Woo!
01:50Cool!
01:52Woo!
01:54Woo!
01:55Woo!
01:56Woo!
01:57Woo!
01:58Woo!
01:59Woo!
02:00Woo!
02:01Woo!
02:03Woo!
02:04We feel amazing to be in the top 12.
02:06We're thinking intensity.
02:08We're thinking drive.
02:09He's definitely thinking, I will not mess this up for my wife.
02:14Two stations.
02:15Yeah.
02:17We are so proud that we are top 12.
02:20This is the first time we're all kind of measuring
02:22ourselves against each other.
02:24And I can't wait to see how we stack up.
02:27Welcome back to the amazing MasterChef Kitchen, everybody.
02:31Amazing.
02:32But more importantly, congratulations to all of you.
02:35Because you are the top 12 dynamic duos.
02:41That's right.
02:42This competition has officially begun.
02:45Oh, yeah.
02:46Awesome.
02:47You duos have already shown us that this year's competition
02:50is going to be fierce.
02:52But now that you've earned your apron for this kitchen,
02:54your job is to prove that we should keep you here.
02:57Absolutely.
02:58We gonna make you proud.
03:00Good.
03:01Remember, this season, we are not judging you guys as individuals.
03:05We're gonna be judging you as a dynamic duo.
03:08Understood?
03:09Yes.
03:10Good.
03:11That means both of you should be cooking at the ultimate, highest standard every single week.
03:20Yes.
03:21Listen up.
03:22For tonight's challenge, we are celebrating your early success with a dinner party.
03:28Ooh.
03:29That's right.
03:30That's how this should have been.
03:31Yeah.
03:32We want to see dishes inspired by a dinner party that you would throw at home.
03:37Ooh.
03:38I love it.
03:39And because you're here in the MasterChef kitchen, your dishes need to be restaurant quality standards.
03:47Yes.
03:48Yeah.
03:49Yeah.
03:50You will have one hour to make your fantastic dinner party dishes.
03:54After that, we will be tasting the top three dishes and the bottom three dishes.
04:01And the duo who makes the best dish will earn a big advantage in the next challenge.
04:08Ooh.
04:09And one duo will be going home.
04:11Right.
04:12Everybody ready?
04:13Yes.
04:14Your 60 minutes start now.
04:17Let's go.
04:18Let's go.
04:19Let's go.
04:20Let's go.
04:21Here we go.
04:22Oh my God.
04:23Here we go.
04:24Now let's do corn pasta.
04:25I'm going to grab the corn.
04:26Garlic.
04:27Chicken.
04:28Chicken thighs.
04:29Just dry vinegar, okay?
04:30I got vinegar already.
04:31Okay.
04:32I need chili.
04:33I got chili.
04:34We put on dinner parties like every weekend at our family.
04:37We find every excuse to give us the party.
04:40So growing up, we all kind of lived under the same roof.
04:43And whether we liked it or not, it was a dinner party every night.
04:46You got lemon?
04:47Yes.
04:48This is our first challenge in the MasterChef kitchen.
04:51So we really want to make an impression and not a bad one.
04:55Auntie Anise here to win.
04:58Coming out.
05:00You got it.
05:01Behind, behind, behind, behind, behind.
05:03Did you get baking soda?
05:05What's that?
05:06Yeah.
05:07Let's go.
05:08Okay.
05:09All right.
05:10All right.
05:11Can you get that off for me?
05:12Just like the ER, okay?
05:15Oh, the corn.
05:16Nice home.
05:17We're cooking for our friends, for our family.
05:19What is our party?
05:20Yeah, it's a party.
05:21Okay.
05:22Just think about it.
05:23And my glass of wine?
05:24So 15 years we have been divorced.
05:26We have a beautiful 19-year-old son, and we remain very good friends.
05:31Javier is remarried, and we're kind of like a modern family.
05:35So for us, dinner parties are very common.
05:38Okay, this is the arrozabanda.
05:40It's very similar to a paella.
05:42But the rice has to be perfect, and Javier is an expert on that.
05:46Guys, five minutes gone, 55 minutes remaining.
05:49Okay, five minutes gone.
05:50It is so fast in here.
05:52It's crazy.
05:53Isn't it?
05:54Time flies.
05:55It's a time flies.
05:56This is it.
05:57Our amazing viewers are taking up their first big challenge of this competition.
05:59And honestly, they need to bring their A game.
06:01All right, I took the seeds out of one.
06:03We're gonna leave the seeds in the other one.
06:04Time to bring the heat, baby.
06:06You know, for most of these contestants, they've been on the side of, oh, the party is great, great food.
06:13You know, everyone's telling them it's all amazing.
06:16Here, we are going to be judging on many different aspects, and I doubt they've been to any party where they've been judged like that.
06:23Well, your family may forgive, but the master chef judges the different story.
06:28Where's my spicy little habanero?
06:31I need your help on the sides of these chicken thighs, okay?
06:34Okay.
06:35We're cooking a spicy white bean ragu with natuja, Italian sausage, and chicken thighs.
06:40Our first two dishes were, like, very refined and elegant.
06:42This is gonna be a rustic, homey addition.
06:44We do not want to let these aprons go.
06:45We do not want to let these aprons go.
06:46We just dropped them.
06:47We're gonna put a killer dish.
06:48We're breaking in these aprons to stay it on.
06:50This is probably the most stressful cook I've ever done.
06:53We're making a cheeseburger with a bacon and date jam and a spicy habanero sauce.
06:59Burgers are one of those just rustic, classic South Dakota dishes.
07:03We have to really elevate because it's a, what would be a simple dish, so we really have to bring it.
07:08We just need to focus on that chicken.
07:10Yes, ma'am.
07:11Oh, I get yes, ma'am.
07:12Yes, ma'am.
07:13Oh.
07:14Oh, I can't see.
07:15Glasses are clogging.
07:16You good?
07:17Oh, boy.
07:18Dude, I can't wait to smell that trinity going.
07:20Gonna feel just like New Orleans all over again.
07:22Yep.
07:23Okay.
07:24Gonna get the squash cut.
07:26We're making a brown butter and butternut squash pasta with crispy skin chicken breast.
07:32Kayla and I both started cooking at a very young age on Mass Chef Junior Season 3.
07:37And a couple years ago we hosted a pasta making party, so we have experience.
07:42There ain't no party like a pasta party.
07:44There ain't no party like a pasta party.
07:46We love our carbs over here.
07:47We are carved up and we're ready to give it to Gordon.
07:50You getting the dough working?
07:51Yep, I'm getting the dough working.
07:52Oh.
07:53Medic!
07:54Medic!
07:55Medic!
07:56Medic!
07:57Someone just screamed medic.
07:58Was that Kayla?
07:59It's two fingers.
08:00Just a knife.
08:01Yeah?
08:02I cut the whole tip of my thumb off.
08:04Holy .
08:05God, that's a lot.
08:06.
08:07I'm just seeing blood drip down and the timing of everything to make this dish is so important
08:12and I just hope I don't set us behind.
08:14God .
08:15I said I wasn't going to cut my finger on this season.
08:16I was on Junior's and I cut my finger.
08:18It's gone.
08:19Ow.
08:20Medic.
08:21Kelly, how you feeling, darling?
08:22What happened?
08:23Um, I cut myself.
08:24Is it deep, medic?
08:25That's pretty deep.
08:26Oh, God.
08:27Oh, my God.
08:28I'm so stupid.
08:29I can't.
08:30Here we go, Ryan Kate.
08:31Keep doing the dough.
08:32Bruh, I'm sorry.
08:33It's okay.
08:34It's okay.
08:35Don't apologize.
08:36I feel really bad that I have Ryan Kate out there stranded.
08:40She's left to kind of do everything while I'm trying to get bandaged up.
08:43I feel really stressed and I hope I don't set us behind.
08:46That's a setback early on.
08:48I told myself I wasn't going to cry.
08:50Oh, my God.
08:51I'm so stupid.
08:52I can't.
08:53Bruh.
08:54You're good, Ryan Kate.
08:55Keep doing the dough.
08:56Bruh, I'm sorry.
08:57It's okay.
08:58It's okay.
08:59Don't apologize.
09:00We're going to get back in the game and we're going to kill it.
09:01Yep.
09:02Oh, my God.
09:03I'm so sorry.
09:04I feel so stupid.
09:05Girl, don't worry about it.
09:06I'll help make up.
09:07Why won't this oil come out of the dang bottle?
09:09All right, this is good.
09:10I'm sweating my ass off already.
09:11Oh, my goodness.
09:12These gloves keep getting stuck in the ground beef.
09:14Look, these are all breaking down.
09:15All right, so take them out.
09:16Take them out.
09:17Take them out.
09:18Why don't you take a...
09:19No, they're good.
09:20They're good.
09:21I think they're good.
09:22Exciting night.
09:23Come on.
09:24Dinner parties.
09:25And we're going to have to be done.
09:26It's okay.
09:27It's okay.
09:28Don't apologize.
09:29It's okay.
09:30Don't apologize.
09:31Don't apologize.
09:32We're going to get back in the game, and we're going to kill it.
09:34Yep.
09:35Oh, my God.
09:36I'm so sorry.
09:37I'm so sorry.
09:38Come on.
09:39Dinner parties.
09:40And we don't think a dinner party would come for food.
09:41Mm-hmm.
09:42Elevated food.
09:43Oh, my goodness.
09:44Smells good.
09:45You could be making pasta.
09:46Yeah.
09:47You could be braising.
09:48Yes.
09:49You could be grilling.
09:50Yes.
09:51I mean, there's a world of techniques you can bring to a dinner party dish.
09:52But I think a dinner party in different areas mean different things, right?
09:55Sure.
09:56I mean, it depends on how you grew up, what you enjoy.
09:58And that elevation is coming through with flavor and the care that you do for that dish.
10:03Sure.
10:04Got to get to stay again.
10:0510 minutes gone.
10:0650 minutes remaining.
10:08Whew.
10:09Shaken.
10:10Shaken.
10:11Don't cut yourself.
10:12I know.
10:13Zach and Michelle, a married duo.
10:14Tell me about this dish.
10:15What is it?
10:16It's a green curry mussel with nori-dusted most frites.
10:19Nice.
10:20Oh, that's lovely.
10:21So it's a Thai-flavored curry.
10:22Yes.
10:23Yes.
10:24Love that.
10:25How are we going to elevate this?
10:26We made a shrimp stock from scratch.
10:27We made a green curry paste from scratch.
10:28At home, we make this for dinner parties.
10:29Describe some of those early dinner parties.
10:31We would, you know, everybody was in the kitchen.
10:33Michelle and I both would be there.
10:3410, 12, we had a lot of friends.
10:36Then we had a baby and life calmed down a little bit.
10:38Right.
10:39And now it's about four people at the dinner party.
10:40I love that.
10:41Gaining that advantage tonight would mean what for both of you?
10:44Everything.
10:45We need to go in feeling confident.
10:47It would show everybody else here that we're somebody to watch.
10:50They would see us how we see us.
10:51Got you.
10:52In terms of sizing of the competition, who's the hot spots for the moment?
10:55I think I got to say Jess and Jessie.
10:57I mean, we eliminated them in audition rounds and they're back.
10:59They came back with vengeance.
11:01I think they're out for blood now.
11:02I think they're watching you equally as much as you're watching them.
11:05Elevate this thing, yes?
11:06Absolutely.
11:07Give it your all.
11:08Good luck.
11:09Thank you so much.
11:10Let's go.
11:11It's going to start getting spicy in here in a second.
11:13I know.
11:14I'm going to make this fish stock so good that you're going to be so happy and proud of me.
11:18You're going to stop calling me names and bothering me.
11:21Salt.
11:22Salt.
11:23I'm coming.
11:24I'm coming.
11:25Anyone have peeled garlic?
11:26We got a little bit.
11:27You got a little bit?
11:28Thanks, man.
11:29What's up, guys?
11:30Hey, what's going on?
11:31Welcome to Taco Tuesday.
11:32Taco Tuesday.
11:33So is that real?
11:34Like a dinner party at your house is just Taco Tuesdays and a couple of beers?
11:37It is recently out in the backyard with a bunch of kids running around.
11:40What are you making?
11:41We're going to make some homemade tortillas.
11:43We got a nice marinated skirt steak.
11:45Yep, so there's going to be a habanero hot sauce.
11:47We're going to do some rustic charro beans.
11:49You're going to make your own tortillas?
11:50We are.
11:51Have you done that before?
11:52Couple times.
11:53That can be very difficult at MasterChef.
11:54We've seen over the years because they don't cook through.
11:57Yeah.
11:58Nothing worse than getting raw dough in a tortilla.
11:59Absolutely, Chef.
12:00Taking a big risk there.
12:01Did you guys have a lot of dinner parties growing up in your family?
12:03We had tons of barbecues, grill outs.
12:05Daddy taught us how to grill.
12:07Mama told us how to host.
12:08Do you guys take different roles when you host people in your home?
12:11I do most of it at Joel's house, so I kind of let him take the lead on that.
12:15Okay.
12:16The two of us kind of tag team a large protein and let people bring sides.
12:20This is not about pot luck tonight.
12:21No.
12:22This is not about dumb luck either.
12:23You better make everything and you better make it right.
12:25Good luck, guys.
12:27We got to prove that we're not a one-trick pony.
12:30Hey.
12:31Darcy and Courtney.
12:32Hey.
12:33How's it going?
12:34Oh, my goodness.
12:35I'm excited for this dinner party.
12:36I know.
12:37We're so excited.
12:38What is the dish?
12:39As the vegan team, we're going to be putting plants first always.
12:42We are doing corn four ways.
12:44We're doing a pasta that's going to be infused with the corn stock that I'm making right now.
12:49Second way is going to be a corn sauce.
12:51Corn sauce.
12:52Where I blend it all up with that corn stock.
12:53Nice.
12:54Are we smoking the corn?
12:55Are we caramel?
12:56A corn rib.
12:57And then a bread crumb with corn in it.
12:58Actually, this is one of our first dinner parties together.
13:01That we did together.
13:02Yeah.
13:03It looks very white, that pasta.
13:04Any eggs in there?
13:05Absolutely no.
13:06No, no, no.
13:07We're doing it.
13:08I use some semolina, some all-purpose flour, tepid water, a little bit of olive oil and salt.
13:15I love this vegan style, by the way.
13:17Yeah?
13:19Competition's fierce.
13:20Yep.
13:21We said we were going to take some risks in the MasterChef kitchen.
13:23Let's go.
13:24Let's go.
13:25I love that, ladies.
13:26The very best of luck.
13:2730 minutes gone.
13:2830 minutes remaining.
13:29We are halfway.
13:30Dynamic duos.
13:31Hey.
13:32Let's go.
13:3330 minutes, everybody.
13:34Let's do this.
13:3530 freaking minutes.
13:36Let's go.
13:37We are doing a ribeye with chimichurri, duck fat potatoes, roccolini, and a garlic aioli
13:44for our potatoes.
13:45Just got to make sure it's elevated enough to present for the judges.
13:48We're ready for the task.
13:49Yes.
13:50Is that good?
13:51Yes.
13:52Is that a good sign?
13:53Yes.
13:54Yes.
13:55Yes.
13:56Hey, Doris.
13:57That's the olive oil?
13:58No, darker.
13:59These things have bigger beers than me.
14:00Oh!
14:01This looks a little Cajun right here.
14:02Yes, it is.
14:03What we got going on?
14:04We got a Cajun seafood pasta.
14:06Okay.
14:07Something we picked up when we were in New Orleans for a bowl game.
14:09We added scallops and we added mussels as well.
14:11How do you keep the different seafood from overcooking?
14:14I par-cooked it just to get a sear on it.
14:16You want to be careful of not overcooking.
14:18Yep.
14:19Yeah, be careful.
14:20How's your pasta looking, Trey?
14:21It's coming out really well.
14:22I'm really pleased with it.
14:23Is that the thickness you want?
14:25I might go one level lighter.
14:27Uh-huh.
14:28Don't go too thin now.
14:29You make pasta often?
14:30Usually at home I use boxed pasta.
14:32Oh!
14:33But we're at MasterChef Kitchen, so I figured I'd roll some pasta for you all.
14:36Is any already done?
14:37No, no, but I've got more dough.
14:38I've got more dough.
14:39Whoa!
14:40Yes, Chef.
14:41If you need help, Kevin's here.
14:42I got it.
14:43Careful.
14:44All right.
14:45Yeah, it's too thin now.
14:46All right.
14:47It was perfect before, yeah.
14:48It's too thin now.
14:49It's okay.
14:50Oh, no.
14:51What do you think I should do, Chef?
14:52I'd re-roll it over again.
14:53Thank you, Chef.
14:54Okay.
14:55All right, Trey.
14:56Make sure you get that sear.
14:57I know.
14:58Woo!
14:59She just flambed.
15:00Yeah, wow.
15:01There's a lot of passion and activity going on out there.
15:04Oh, yeah.
15:05The atmosphere is electrifying.
15:06The energy.
15:07And the communication is off the charts with the dynamic duo.
15:09But the speed they're all working at, it's so good to see.
15:12Yeah.
15:13I think the food could be twice as good.
15:14Why don't you have the right partner?
15:15Must have the right partner.
15:16Okay.
15:17Ready?
15:18I told you I was gonna do basil.
15:19Yep.
15:20So Darcy and Courtney, they go down the vegan roots.
15:21Corn four ways, okay?
15:23A corn flavored stock, a corn puree, a corn rib, and a corn pasta.
15:28Wait, is there any spice or any other flavor to the corn?
15:31Like, there's a lot of corn.
15:32Sounds sweet.
15:33Sounds like it's gonna be sweet.
15:34Yeah, it feels sweet.
15:35I'm not too sure.
15:36Why isn't it boiling?
15:37Pasta?
15:38Yeah.
15:39It's on.
15:40It's all the way on.
15:41Come on, baby.
15:42Come together.
15:43Kevin and Trey are making a Cajun seafood pasta.
15:46Pasta is not working out right.
15:47It's dry.
15:48It's so dry.
15:49Oh, my goodness.
15:50But Joe, what would you do if it's not right?
15:52I would take it by hand, cut it into small strips, roll it with my hands, and put it in.
15:56He's got to adapt.
15:57Come on, baby.
15:58Come on, pasta.
16:00This is not looking great.
16:01Without the pasta, there is no dish.
16:03Yeah.
16:04Oh, my goodness.
16:05Yep, yep.
16:06He's got one foot out the door.
16:07Come on, Trey.
16:09I don't have time to restart the pasta.
16:12So if I'm gonna pull this off in time, I really gotta get my hands around this dough.
16:16It's gonna be close for it.
16:17I'm sorry.
16:18That's a dinner party disaster.
16:21Oh, my gosh.
16:32Just under 20 minutes to go.
16:34Let's go.
16:35Where did my hands go?
16:36Okay.
16:37Hey.
16:38Where'd you go?
16:39Where'd you go?
16:40Oh, no.
16:41Wrong person.
16:42Come on, Trey.
16:43Kevin, first batch of pasta is good.
16:44I'm gonna rework this second batch.
16:46I think you're good to turn because you've got, well, I don't know.
16:50Yeah, I think you can flip those.
16:52You see that brown coming up the side.
16:55Our dinner parties are hectic.
16:57You know, we come from a Latino family.
16:59So we invite five people.
17:00This five people invite 20 more people.
17:02Next thing you know, the house is full and we don't have food for everybody.
17:05We're making ropa vieja with mushroom risotto and fried green plantain.
17:11We wanna win that advantage right now because that's gonna, it's gonna be key for whatever's coming next.
17:16We wanna be ahead of everybody.
17:18One more olive oil.
17:21Lemon.
17:22That's spicy.
17:23It's not too spicy.
17:24Yeah, that was a spicy chili bug.
17:26I think we're fine.
17:27Right, uh, Yvonne.
17:28Hello, sir.
17:29Tina, how we doing?
17:30We doing good, sir.
17:31Tell me about this dinner party dish.
17:33This is .
17:35It's a grilled pork with noodle and a herb lettuce.
17:38Like a beautiful pork salad.
17:39Yes.
17:40Almost every Vietnamese family had this in their part.
17:44I love that.
17:45What's the sauce?
17:46The chili fish sauce.
17:47It's got garlic, lemon, sugar.
17:50That's delicious.
17:52Thank you, sir.
17:53Make sure you've got sufficient dressing with that so it doesn't become too dry.
17:56Yes, yes.
17:57Pork needs a sauce, yes?
17:58Yes, sir.
17:59Good luck.
18:01Yes, sir.
18:02Sotillas, we should have about 12 to choose from.
18:07Tana, they're underdone.
18:10I don't know what to do because you had me flip them too early.
18:14Tana and Kate.
18:15Wow.
18:16Slow down.
18:17Slow down.
18:18Slow down.
18:19I'm sorry.
18:20You made me nervous.
18:21No.
18:22I'm just here for you.
18:23How's it cook?
18:24Yeah, they feel a little under.
18:25Yeah, they do.
18:26Go in the oven then.
18:27Yep.
18:28So if you're gonna serve us a burger, that burger better be right.
18:31What is this?
18:32That is our bacon and date jam.
18:34Bacon and date jam.
18:35I'm just going to top the burgers with a bit of spicy mayo.
18:39All right.
18:40I want you to think about your plating because right now it feels a little hectic over here.
18:43It does.
18:44Yep.
18:45Good luck, y'all.
18:48I'm gonna focus on this.
18:49Yep.
18:50Kayla, Ryan, Kate, how are we doing?
18:52I'm doing all right.
18:53How are you?
18:54We're okay.
18:55How's that cut?
18:56I just don't have the tip of my thumb and I cut my pointer finger.
18:58Please be careful.
18:59Tell me about the dish.
19:00What are we doing?
19:01I'm doing a brown butter pasta with a seared chicken breast.
19:04Wow.
19:05I'm gonna see if I can get this chicken breast done in time.
19:07There's no protein cooked already.
19:08Why don't you sort of think about this a little bit more simpler.
19:11If you're gonna do like a little fettuccine, cut this into nice strips.
19:15Chicken will cook quicker.
19:16Yeah.
19:17Yes, nice long strips, beautifully seasoned, and fried.
19:19At least like that, you'll get it done.
19:20Yeah, we'll put faster in strips.
19:21Listen, we adapt, we pivot.
19:22This accident has set you back a little bit, but we can pivot.
19:24That's the only way you're gonna get this chicken cooked now.
19:26Yeah.
19:27Push through and get something on the plate for you guys.
19:29Let's go.
19:30Let's go.
19:31I'm just sorry.
19:32No, don't be sorry.
19:33Don't.
19:34We're not gonna talk about this now.
19:35It'll be okay.
19:36We're gonna focus and we're gonna keep going.
19:37She cut herself pretty bad, huh?
19:38Yeah, pass.
19:39Top of the fingers gone.
19:40I need to get those fries in.
19:42One more time.
19:43Yes.
19:44So Tona and Kate are just panicking.
19:47Oh, oh no.
19:48Oh no, no, no, no.
19:49I mean, the burger, they took it out.
19:52I felt it.
19:53It felt very rare.
19:54I said, maybe we need to get this back going in the oven.
19:56There's just a lot of like small elements, but I don't know if it's coming together like
19:59they want it to.
20:00It's a burger.
20:01That seems more like comfort food.
20:03I'm hoping it's an elevated burger.
20:05It has to be a pretty amazing burger.
20:07That glove, please.
20:09Oh, please, Lord, let those be cooked.
20:13Guys, four minutes to go.
20:15Second batch of pasta's coming now.
20:16Okay.
20:17You might have to cook this first batch of pasta.
20:19Yep, yep, yep.
20:20Put that first batch in.
20:21He's still rolling pasta.
20:22Yeah.
20:23Why'd they do that?
20:24Evan and Trey are behind.
20:26Gotta let the pasta go.
20:27Trey, you gotta move on.
20:29That's not working, buddy.
20:30You gotta move on.
20:31You won't have time to cook.
20:33It's not working.
20:34Okay, let's go.
20:35Is that enough?
20:36Is that enough pasta?
20:37Yeah.
20:38It's a little light.
20:39It's a little light.
20:40That's a dinner party nightmare.
20:4190 seconds to go.
20:42Come on.
20:43Do we want to put the jam on the burgers right now?
20:44Oh, .
20:45I forgot about that.
20:46Sorry.
20:47Are you screaming at me?
20:48I'm sorry.
20:49Cilantro.
20:50Cilantro.
20:51Cilantro.
20:52Okay.
20:53I'm getting a little bit nervous.
20:54Okay.
20:55Oh, my God.
20:56Get him nice in the middle, right?
20:57Baby, nice and nice in the middle.
20:5960 seconds to go.
21:00Let's go.
21:02Be careful, yeah.
21:06All right.
21:07Oh, my God.
21:08Last 30 seconds, guys.
21:09Let's go.
21:10Make it count.
21:11Come on.
21:12We got pretty ones.
21:13Okay.
21:14Got 30 seconds.
21:15Got to make sure everything looks the same.
21:16All the same.
21:17Make them beautiful.
21:18Okay.
21:19Don't serve it if it's not good.
21:20Five, four, three, two, one.
21:22And stop.
21:23Hands in the air.
21:24Well done.
21:25Oh, .
21:27Yeah.
21:28Great job.
21:29I love you.
21:30Either going to be good or bad.
21:31Whew.
21:32That possum machine gave me hell, but it looks better than I would have imagined after the stress we just went through.
21:51I think the flavors are there, and so I think we're going to be close to the middle, maybe even top. Who knows?
21:56All the components of the dish are on.
21:58Yeah.
21:59Okay.
22:00Oh, it's nerve-wracking.
22:02Yeah, it is.
22:03It's even more nerve-wracking than the dish.
22:05Oh, yeah.
22:06It looks beautiful.
22:07I think it looks a little bit twisted, but...
22:09I'm concerned the burgers are overcooked.
22:11If the burgers are overcooked or undercooked, we're going home.
22:19I would hate for this to be the cause of us going out.
22:23That would just be so gut-wrenching.
22:25But...
22:26Tonight, you all had to make delicious, maschef-worthy dinner party inspired dishes.
22:42Now, the duo behind the best dish tonight will be safe from elimination and will earn a huge game-changing advantage in the next challenge.
22:53Because...
22:54But, sadly, whoever made the worst dish tonight will be going home.
23:00But first, we need to take a closer look at all your dishes, shall we?
23:11Ryan, Kay.
23:12Kayla, is she still with the medic?
23:13She had to go to the ER, unfortunately.
23:15Oh.
23:16She's gonna need stitches.
23:17Yes.
23:18Right.
23:19Damn.
23:20Are you happy with the final dish?
23:21I'm proud of us for pulling it together and putting a good dish on the plate.
23:24Gotcha.
23:27Adam and Joel, did you make those tortillas?
23:29Absolutely, chef.
23:36When the judges are snaking around, it's pretty intense in there.
23:39Okay.
23:40Did you get the chicken fully cooked?
23:41Yes.
23:42Hmm.
23:43You can't really read their faces at all.
23:48Wow.
23:49I get my finger crossed and keep silent.
23:56Tina and Yvonne, this is the pork?
23:59Yes.
24:00And that's the cookie you were looking to get for it?
24:01Like that crunchiness?
24:02A little bit of char.
24:03Yes.
24:04Wow.
24:05Very interesting.
24:07Zach and Michelle, this is the curry?
24:09That's the curry paste.
24:10Yes.
24:11And you made it yourself.
24:12I did.
24:13Yes.
24:19No.
24:20Kevin and Trey.
24:21Yes, chef.
24:22What happened?
24:23Oh, yeah, just rustling the pasta machine, Seth.
24:25Wow.
24:26Right.
24:31The judges walk around with power and they instill that little bit of fear in you of like,
24:36did we do it right?
24:37I'm going to throw up.
24:39Seriously.
24:40Darcy, Courtney, did you make the pasta?
24:42We did.
24:43Did you taste that sauce?
24:45We did.
24:47Okay.
24:49Tana and Kate.
24:51These are beef burgers?
24:52Correct.
24:53And they're medium rare?
24:54Yes.
24:55Yes.
24:56Okay.
25:01Some great dishes out there.
25:03Yeah.
25:04Our dish is beautiful.
25:05Tells our story.
25:06That's for a dinner party dish.
25:07Right.
25:08What do you think?
25:09I don't know.
25:10Any greens?
25:11Yeah.
25:12Shall we?
25:13Yeah.
25:14It's okay, baby.
25:15It's all right.
25:16Right.
25:17We're going to be tasting the top three dishes and the bottom three dishes.
25:24The first top dish we are dying to taste.
25:27This duo has strong family ties and really left it all out there on the plates.
25:33Please step forward.
25:35Yvonne and Tina.
25:36Come on.
25:45And your dish, please.
25:46Ma'am.
25:47You donut.
25:48Let's go, girl.
25:49Come on.
25:50I'm going to be part of the dinner party.
26:00Please describe your dinner party dish.
26:01So we made a bun-tik-neung, which is a rice-worm-a-chili rugel bowl with grilled
26:07pork and we've got pickled daikon and carrot and the garlic vinaigrette.
26:13Visually, it looks stunning.
26:15And it's authentic.
26:16I think you've played to your strengths, which is nice.
26:18Well done.
26:19Shall we?
26:20So this is meant to dress the salad.
26:24Yes.
26:25I like to drown mine.
26:26And the noodles as well.
26:27Everything.
26:28Everything.
26:29Mix it all up.
26:30It's authentic.
26:31It's charming.
26:32It's delicious.
26:33That lovely sour, sweet note with the heat at the end is a wonderful combination.
26:40It tastes high caliber.
26:41I could have done with a touch more pork because it's flooded with noodles.
26:45But the way you shredded it and then caramelized it, it's delicious.
26:48Well done.
26:49Thank you, chef.
26:50Thank you, chef.
26:51The rice noodles have the perfect texture.
26:54There was a lot of work that was done here that is beautiful.
26:58Thank you, chef.
26:59You know, the challenge tonight was to come to your house for a dinner party.
27:05And this dish, I can feel like I'm in your home because it's authentic with profound flavor and impact.
27:12Thank you for inviting me.
27:19The next dish is a couple that really pulled off restaurant-quality food.
27:25Please come forward.
27:26Michelle and Zach.
27:31We're feeling relief.
27:33That's the first feeling.
27:34Then let's go.
27:35Like, then excitement.
27:36Then, like, joy.
27:37Like, then what if we get this advantage?
27:39Like, this feeling's just built.
27:40We made mole frites that consists of mussels, green curry coconut broth, and nori lime-zusted fries.
27:47If I walked into your house and this were served to me at a dinner party, I would be impressed.
27:53And hopefully it will taste just as good as it looks.
27:55Shall we?
27:56Yeah, let's do it.
27:57This is amazing because you don't even need a utensil.
28:00You can kind of just use the...
28:03Yes.
28:04I've never even seen that.
28:05Skill.
28:06Technique.
28:08Wow.
28:09Love the fries, the crispiness of it, the salt.
28:12I even love the lime that you have in the coconut.
28:15Mussels just so well-cooked, and I'm feeling that restaurant-quality dish.
28:22Everything about this dish is kind of perfect.
28:24Oh, thank you so much.
28:25Thank you, chef.
28:27I think, for me, it's the effort you put into these.
28:29Yeah.
28:30The fact you started with that paste, that's the essence of a great curry.
28:34Exceptional.
28:35Thank you, chef.
28:36Great job.
28:37Thank you so much.
28:39Really good job.
28:40Oh, my God.
28:41Great job.
28:42That's fun.
28:47Well, I know me too.
28:48The final dish in the top three.
28:51It's obvious that a lot of complex technique and cookery went into the final product.
28:57Please come forward, Adam and Joel.
28:59Holy .
29:00What?
29:01Oh, my God.
29:02Holy smokes, man.
29:03Very first challenge, we're walking up with a top three dish.
29:06What better way to start this competition?
29:08Last week, we got a second chance, and this dish is going to let everyone know that we're
29:13here to play.
29:14We've made marinated skirt steak tacos, homemade tortillas, green tomato salsa, peach habanero
29:21hot sauce, and charro beans.
29:23The tortillas in the history of MasterChef rarely, rarely done right, but these look perfect.
29:33Amazing job.
29:34Delicious.
29:35Seriously, it's authentic.
29:36It's charming.
29:37But it's you guys on a platter, let me tell you.
29:52Tortillas are stunning.
29:53Thin.
29:54Thank you, Chef.
29:55And beautifully toasted.
29:56I love the peach, hot sauce, the salsa, freshness.
29:58Everything's there.
29:59And the steak's cooked beautifully.
30:00So, yeah, you should be very proud of yourselves.
30:02Great job.
30:03Thank you, Chef.
30:04When we talk about explosive flavor, this is explosive.
30:09You not only came and did an incredible dish, but you executed on a level that is very different.
30:15And, like, being smart about where you put your time.
30:18You did so much work.
30:21And as a Texan, this feels right at home for me.
30:24I like it.
30:25That was the point.
30:26Tex-Mex.
30:27Adam and Joel, hardest working boys in Georgia.
30:29That's right.
30:30Yes, sir.
30:31Good job, guys.
30:34I did not see that coming.
30:35Right now, we need a moment.
30:36Please excuse us.
30:37That was pretty awesome.
30:38That was awesome.
30:39Stuff on three incredible dishes.
30:40We did our best.
30:41Now it's up to them.
30:42This is so crazy.
30:43On the grease?
30:44Yeah.
30:45Wow.
30:46Three amazing dinner party dishes.
30:47But only one duo can win tonight and gain that huge advantage.
30:51We talked it through, and we all agreed tonight's winning duo is...
31:08Three amazing dinner party dishes.
31:25And tonight's winning duo is...
31:27Michelle and Zach.
31:32Congratulations.
31:35And you're going to receive a huge advantage in the next challenge.
31:38All right.
31:39Now, all three of you duos are safe from elimination tonight.
31:44Make your way up to the balcony.
31:46Great job, y'all.
31:48Great job.
31:49This is a dream for us.
31:50We've watched this show for a very long time.
32:06Feels like we definitely belong.
32:08You know, we had auditions, we had to earn our apron, but now winning this, the first challenge,
32:12so no, we more than belong.
32:14We're supposed to be here.
32:15Right.
32:16Right, unfortunately, on the other side of the coin,
32:19there were three gyros tonight whose dinner party dishes
32:23sadly left a lot to be desired.
32:26Now, the first dish we must take a deeper look at.
32:29Please, step forward.
32:33Kevin and Trey, let's go.
32:37I struggled kind of quite a bit with the pasta,
32:39and Tiffany was right there as I was going through some
32:42of the worst parts, and so I'm sure she's going to taste it
32:44and expect it to taste bad.
32:46My fingers are crossed that it tastes better than she expects it.
32:49Right, Kevin and Trey, describe your dish, please.
32:51Uh, we made for you a cajun seafood pasta
32:54with shrimp, scallops, and mussels.
32:59It just feels a little thrown together.
33:01But it's just badly executed, and more importantly,
33:04it should never, ever, ever serve mussels in a bowl
33:07that have never opened.
33:09That is a death sentence right there.
33:11It's such a shame.
33:12Shall we?
33:14Oh, it's so disappointing, because this dish could have
33:19been a highlight.
33:20The pasta's struggling here.
33:21There's a weird texture to that.
33:22But I'm more concerned about the overcookness of the scallops.
33:26They're rubbery, they're hard.
33:28When they reduce down, you know, to that size, it's solid.
33:33You know, it's like a bar of soap.
33:35I'm just going to be honest.
33:36This dish is not a dish that I want to eat over again.
33:39I was going to say I'm upset that I didn't get any scallops,
33:42because I don't have scallops on my plate.
33:44But now, maybe I'm happy I didn't get any,
33:46because they're definitely not what it needs to be.
33:49Details matter, especially here in the MasterChef kitchen.
33:53Yes, Chef. Thank you.
33:54This dish is an epic fail.
33:57One half of the team was struggling the entire time
34:01trying to create a product that was substandard.
34:05So there's no teamwork here.
34:07If I came to your house and you served me this at a dinner party,
34:10I'd ask for my coat, and I'd go home.
34:12Yes, Chef.
34:13Thanks, Chef.
34:17It's OK.
34:18Chin up, guys.
34:19That was absolutely brutal.
34:22OK, second duo in the bottom tonight
34:28was a dish that seemed ambitious,
34:30but it lacked the dinner party flair we were looking for.
34:34Please come forward, Darcy and Courtney.
34:40It's OK.
34:42You got it?
34:43You too?
34:44I got it.
34:45We just got our aprons, and I don't want to give it back.
34:48I don't want to go back to the ER right now.
34:50No, we've worked so hard for this.
34:52It's we're not ready.
34:55Today, we have a corn four ways pappardelle pasta.
34:59They've got corn stock that we've infused into the pasta,
35:01a corn sauce, a corn rib, and a corn breadcrumb.
35:05It just looks clunky.
35:07How do I navigate around the pappardelle
35:09and then pick up a rib, and I just don't get it?
35:12OK.
35:14Was that a sweet corn puree?
35:16Yep, we sauteed the corn with a little bit of shallot
35:19and garlic, some salt and pepper,
35:21put some of that corn broth in, let it reduce a little bit,
35:24and then blended it.
35:25One of the things I like on the plate is the corn ribs.
35:28They have spice.
35:29They are exciting.
35:31But I mean, if you're going to give me corn,
35:33and you're going to tell me I'm going to have a corn sauce,
35:35I have a corn stock, I should taste corn.
35:38The one thing lacking on the pasta is the flavor of corn.
35:42I cross-trengthens what you've done so far,
35:44and it's like I've got a different duo tonight.
35:46Above all else, I think you missed the mark on what we asked
35:48for in this challenge.
35:49They're dinner party dishes.
35:51You can't just get me over to eat just corn, OK?
35:54You can't do that.
35:55OK.
35:56This tastes like pasta that was kind of sauteed
35:59in leftover popcorn and butter in a movie theater.
36:09We're good.
36:10OK, the final duo, unfortunately,
36:13missed the mark for what we're looking for in this challenge.
36:17Please come forward, Tana and Kate.
36:25We're really concerned about the temperature on our meat.
36:29We had to put it in the oven, and it was just a mess.
36:32We've never done burgers in the oven before.
36:34If we have overcooked burgers, we're done for,
36:37because we told the judges that they were medium rare.
36:39Cheeseburger with a bacon and date jam
36:41and a spicy mayo with fries on the side,
36:44as well as an arugula salad.
36:46It's pedestrian.
36:48It's middle of the road, and it's barely a barbecue.
36:51And I'm asking for a dinner party delight.
36:53Yes.
36:55So what was the temperature supposed to be?
36:57Medium rare.
37:04Tana and Kate, what was the temperature supposed to be
37:18in the burger?
37:19Medium rare.
37:25OK, so this is more like a medium.
37:34I hoped it would be better than it looked.
37:37I really, I really did.
37:39It reads very, very sweet.
37:41The dates are overpowering the whole patty.
37:44It's almost like I don't have beef here,
37:46and I just have date and bacon.
37:49Fries, I mean, they are fries.
37:51They're seasoned.
37:52They're crispy.
37:54I mean, if I have to eat something else on the plate,
37:56I'm going to go back to the fry.
37:58But it's a bit of a letdown on the burger.
38:00I'm going to go back to the fry.
38:02But it's a bit of a letdown on the burger, for sure.
38:05Ladies, it's such a shame, because it just doesn't work.
38:08If you're going to play it safe,
38:10you've got one foot out the door.
38:11When you go down the burger route,
38:12unless it's Wagyu for a dinner party special, then come on.
38:15I can get better through a drive-through.
38:16Yes.
38:17I love the pickle in the salad.
38:18I actually quite like the mayo.
38:20But the burger is wrong.
38:22Thank you, ladies.
38:23Thank you, sir.
38:27It's like a meatloaf.
38:28Yeah.
38:28It's dense.
38:29Yeah.
38:32Somebody's going to have to go home.
38:36Right now, we need a very serious moment.
38:38Excuse us, please.
38:44OK.
38:45Uh.
38:47I got this.
38:49Some of these dinner parties were epic fails.
38:51Yeah.
38:51Yeah.
38:52Just got to step it up, take it to another chance.
38:54Yeah.
38:55Join Kevin.
38:56Faster.
38:57Overcooked seafood.
38:58I warned him, I said, if you don't stop cooking here,
39:01it's going to come out.
39:02Like, it's not going to work out for you.
39:04Oh, yeah.
39:05It's OK.
39:06Courtney and Darcy's a vegan take on corn four ways.
39:09Too smart for their own good.
39:11Yeah.
39:12I missed the mark completely.
39:14Dear Lord, we just pray that we did enough.
39:16And Tanya and Kate, I missed the mark with a burger.
39:19It's just a bad idea from the beginning.
39:22It was out of bounds.
39:22Too sweet.
39:23My god.
39:23Are we in agreement?
39:25Yes.
39:26Yeah.
39:26Absolutely.
39:27Oh, boy.
39:34Now, after discussing everyone's dishes at length,
39:37we're all in agreement.
39:39The duo leaving MasterChef tonight is Kevin and Trey.
39:49Oh, Trey.
39:54Darcy and Courtney, Tanya and Kate,
39:55head back to your stations, please.
40:03Kevin, Trey, I think back to the passion at the beginning
40:07of this competition.
40:07Tonight, we couldn't taste that, OK?
40:09You worked with a mistake for two thirds of that challenge.
40:12And then the end result, you missed the mark.
40:14You know, the great thing about relationships and friendships
40:16is that you get over whatever hurdles that you had
40:20in this moment.
40:20And hopefully, you'll be cooking again together.
40:23And the next time you make this dish, it'll be incredible.
40:25And you'll be like, I wish they were here to taste this.
40:28The very best of both of you.
40:30Safe journey home.
40:32And God bless.
40:33Good night.
40:34Good night.
40:40I'm very proud of myself for pushing myself to get out there.
40:43And I'm proud of him sticking by me
40:45and me trying to stick by him.
40:47And if we go down, we go down together.
40:49You know, we made some fundamental mistakes
40:51that shouldn't have happened.
40:52And it's a lot more difficult in that kitchen
40:55than what people think it is.
40:56Audio with your hats high, yeah?
40:58From this experience, I think we
40:59get to take home some confidence.
41:00You know, even though the whole thing didn't go the way
41:02that we wanted it to, we still made the top 12.
41:05And that's no small feat.
41:09Bye, guys.
41:10Bye, guys.
41:11We love you.
41:12We love you, guys.
41:16Next time.
41:17The first mystery box of the season.
41:20One box is sweet, one's spicy.
41:22Michelle and Zach, since you won the challenge last time
41:25around, you get to select protein for each duo.
41:28Woo!
41:29As a vegan, this is my worst nightmare.
41:31Oh, let's go.
41:32I cannot believe I'm freaking cooking a chicken.
41:34Get a grip.
41:35I'm sweating today.
41:36It's really clear who they're gunning for.
41:38That means they're afraid of us.
41:39Yeah.
41:39Game on.
41:40Oh, that's good.
41:41I think it's your worst performing dish.
41:43I'm a little scared.
41:44We can't digest that.
41:46You're going home.
41:47What a shame.
41:52One potato, two potato.
41:53One potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato, two potato
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