- 6/21/2025
MasterChef (US) Season 15 Episode 4
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00:00Previously on MasterChef Dynamic Duos.
00:03Welcome, guys.
00:04This is a season of surprises.
00:06Let's go!
00:07We're back.
00:09The eliminated duos return for a second chance
00:12for a pair of white aprons.
00:14A vegan fish and chips.
00:15Yeah, you heard me.
00:16It's hard to believe that it's not fish in there.
00:18These aprons go to Darcy and Courtney.
00:21The dish that we made is called Chiles and Ogaba.
00:24It's good. Congratulations.
00:25Asu and Javier.
00:27I feel like my heart is going to explode.
00:30We made shrimp and grits.
00:31The dish is very, very successful.
00:33Adam and Joel.
00:36We made a Berber spiced lamb lollipop.
00:39Lams go beautifully.
00:40The final white aprons go to Jessica and Jessica.
00:47We got an apron. We got an apron.
00:49Tonight, the competition officially kicks off.
00:53We got to prove that we're not a one-trick pony, okay?
00:56Oh.
00:57As the top 12 duos compete together for the first time.
01:00It's going to get spicy over here.
01:02And 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. It's charming. It's delicious.
01:18I'm feeling that restaurant-quality dish.
01:21This dish is an epic fail.
01:23There'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.
01:3324 cooks in the kitchen tonight.
01:34That's a lot.
01:35It is a lot.
01:36It is a lot.
01:37It is a lot.
01:3812 dynamic pairs.
01:39Woo!
01:40This is such a bratty bunch. I love it.
01:41Woo!
01:42Let's go!
01:43Go!
01:44We feel amazing to be in the top 12.
01:45We're thinking intensity. We're thinking drive.
01:46He's definitely thinking, I will not mess this up for my wife.
01:47This is the first night as the top 12 duos compete.
01:4824 cooks in the kitchen tonight.
01:49Wow.
01:50That's a lot.
01:51That's a lot.
01:52It is a lot.
01:5312 dynamic pairs.
01:54Woo!
01:55This is such a bratty bunch. I love it.
01:58Woo!
01:59Let's go!
02:00Go!
02:01Yeah, brother.
02:02Woo!
02:03We feel amazing to be in the top 12.
02:06We're thinking intensity. We're thinking drive.
02:09He's definitely thinking, I will not mess this up for my wife.
02:13There's two stations.
02:15Yeah.
02:16Woo!
02:17We are so proud that we are top 12.
02:20This is the first time we're all kind of measuring ourselves against each other.
02:23And I can't wait to see how we stack it up.
02:25Woo!
02:26Welcome back to the amazing MasterChef Kitchen, everybody.
02:30Amazing.
02:31But more importantly, congratulations to all of you.
02:34Because you are the top 12 dynamic duos.
02:38That's right.
02:41This competition has officially begun.
02:44Oh, yeah.
02:45Awesome.
02:46You duos have already shown us that this year's competition is going to be fierce.
02:51But now that you've earned your apron for this kitchen, your job is to prove that we should keep you here.
02:57Absolutely.
02:58We're gonna make you proud.
03:00Remember, 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.
03:18We got it.
03:19Yeah.
03:20Listen up.
03:21For tonight's challenge, we are celebrating your early success with a dinner party.
03:28Oh!
03:29That's right.
03:30How could you have been?
03:31Yeah!
03:32We want to see dishes inspired by a dinner party that you would throw at home.
03:37Oh!
03:38Oh!
03:39I love it.
03:40And because you're here in the MasterChef kitchen, your dishes need to be restaurant quality standards.
03:47Yeah!
03:48Yeah!
03:49You 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.
04:08And 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!
04:24Yeah, let's do corn pasta.
04:25I'm gonna 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.
04:43Whether 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, so we really want to make an impression
04:53and 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?
05:04What's that?
05:05Yeah.
05:06Let's go.
05:07Okay.
05:08All right.
05:09All right.
05:10Can you get that off for me?
05:11Yep.
05:12Just like the ER, okay?
05:14Nice, calm.
05:15We're cooking for our friends, for our family.
05:18Yeah, it's a party.
05:20Okay.
05:21Just think about it.
05:22And my glass of wine.
05:23So 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.
05:34So for us, dinner parties are very common.
05:37Okay, this is the arrozabanda, very similar to a paella.
05:41But the rice has to be perfect, and Javier is an expert on that.
05:45Guys, five minutes gone, 55 minutes remaining.
05:48Okay, five minutes gone.
05:50It is so fast in here, it's crazy.
05:52It is nuts.
05:53It just flies.
05:54It just time flies.
05:55This is it.
05:56Our amazing jurors have taken 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.
06:02We're going to 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,
06:11oh, 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,
06:19and 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?
06:30I need your help on the size of these chicken thighs, okay?
06:33Okay.
06:34We're cooking a spicy white bean ragu with natuja, Italian sausage, and chicken thighs.
06:39Our first two dishes were, like, very refined and elegant.
06:42This is going to be a rustic homey addition.
06:43We do not want to let these aprons go.
06:44We do not want to let these aprons go.
06:45We just got them.
06:46We're going to put a killer dish.
06:47We're breaking in these aprons to stay it on.
06:49Yes.
06:50This is probably the most stressful cook I've ever done.
06:52We're making a cheeseburger with a bacon and date jam and a spicy habanero sauce.
06:58Burgers are one of those just rustic, classic South Dakota dishes, but we have to really elevate
07:04because it's 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.
07:11Ooh, I get yes, ma'am.
07:12Yes, ma'am.
07:13Ooh.
07:14Ooh, 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.
07:20It's going to 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.
07:44Ain'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.
07:58Oh, God.
07:59Was that Kayla?
08:00It's two fingers.
08:01Just a knife.
08:02I cut the whole tip of my thumb off.
08:04Holy .
08:05God, that's a lot.
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.
08:13God, .
08:14I 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, .
08:22What happened?
08:23Um, I cut myself.
08:24Is it deep, .
08:26Medic?
08:27That's pretty deep.
08:28Oh, God.
08:29Oh, my God.
08:30I'm so stupid.
08:31I can't.
08:32Go, Ryan Kate, keep doing the dough.
08:34Bro, I'm sorry.
08:35It's okay, it's okay.
08:36Don't apologize.
08:37We're gonna get back in the game, and we're gonna kill it.
08:38Yep.
08:39Yep.
08:40Oh, my God.
08:41Oh, my God.
08:42I'm so sorry.
08:43I feel so stupid.
08:44Girl, don't worry about it.
08:45I'll help make up.
08:46Why won't this oil come out?
08:47I have to kind of do everything while I'm trying to get bandaged up.
08:48I feel really stressed, and I hope I don't set us behind.
08:49I said setback early on.
08:50I told myself I wasn't gonna cry.
08:51Oh, my God.
08:52I'm so stupid.
08:53I can't.
08:54You're good, Ryan Kate.
08:55Keep doing the dough.
08:56Bro, I'm sorry.
08:57It's okay.
08:58It's okay.
08:59It's okay.
09:00It's okay.
09:01Don't apologize.
09:02We're gonna get back in the game, and we're gonna kill it.
09:04Yep.
09:05Oh, my God.
09:06I'm so sorry.
09:07Girl, don't worry about it.
09:08I'll help make up.
09:09Why won't this oil come out of the dang bottle?
09:14All right, this is good.
09:16I'm sweating my ass off already.
09:18Oh, my goodness.
09:20These gloves keep getting stuck in the ground beef.
09:23Look, these are all breaking down.
09:25All right, so take them out.
09:26Take them out.
09:27Why don't you take a pipe?
09:28They're good.
09:29They're good.
09:30I think they're good.
09:31Exciting night.
09:32Come on, dinner parties.
09:33And we don't think a dinner party would come for food.
09:34Elevated food.
09:35Oh, my goodness.
09:36Smells good.
09:37You could be making pasta.
09:39You could be braising.
09:40You could be grilling.
09:41Yes.
09:42I mean, there's a world of techniques you can bring to a dinner party dish.
09:45But I think a dinner party in different areas mean different things, right?
09:48I mean, it depends on how you grew up, what you enjoy.
09:51And that elevation is coming through with flavor and the care that you do for that dish.
09:56Sure.
09:57Got to get the steak in.
09:5810 minutes gone.
09:5950 minutes remaining.
10:00Whew.
10:01Shaken.
10:02Shaken.
10:03Don't cut yourself.
10:04I know.
10:05Zach and Michelle, a married duo.
10:07Tell me about this dish.
10:08What is it?
10:09It's a green curry mussel with nori-dusted most frites.
10:12Nice.
10:13That's lovely.
10:14So it's a Thai flavored curry.
10:15Yes.
10:16Yes.
10:17Yes.
10:18Love that.
10:19How are we going to elevate this?
10:20We're going to make a place from scratch at home when we make this for dinner parties.
10:22Describe some of those early dinner parties.
10:24Uh, we would, uh, you know, everybody was in the kitchen.
10:26Michelle and I both would be there.
10:2710, 12, we had a lot of friends.
10:29Then we had a baby and life calmed down a little bit.
10:31Right.
10:32And now it's about four people at the dinner party.
10:33I love that.
10:34Gaining that advantage tonight would mean what for both of you?
10:36Everything.
10:37We need to go in feeling confident.
10:39It would show everybody else here that we're somebody to watch.
10:42They would see us how we see us.
10:44Got you.
10:45Yeah, but in terms of sizing of the competition, who's the hot spots at the moment?
10:48Uh, I think I gotta say Jess and Jessie.
10:50I mean, we eliminated them in audition rounds and they're back.
10:52They came back with vengeance.
10:53I think they're out for blood now.
10:55I think they're watching you equally as much as you're watching them.
10:58Elevate this thing, yes?
10:59Absolutely.
11:00Give it your all.
11:01Good luck.
11:02Thank you so much.
11:03I'm gonna start getting spicy in here in a second.
11:05I know.
11:06I'm gonna make this fish stock so good that you're gonna be so happy and proud of me.
11:11You're gonna stop calling me names and bothering me.
11:14Salt.
11:15Salt.
11:16I'm coming.
11:17I'm coming.
11:18Anyone have peeled garlic?
11:19We got a little bit.
11:20You got a little bit?
11:21Thanks, man.
11:22What's up, guys?
11:23Hey, what's going on?
11:24Welcome to Taco Tuesday.
11:25Taco Tuesday.
11:26So is that real?
11:27Like a dinner party at your house is just Taco Tuesdays and a couple of beers?
11:30It is recently out in the backyard with a bunch of kids running around.
11:33What are you making?
11:34We're gonna make some homemade tortillas.
11:36We got a nice marinated skirt steak.
11:37Yep.
11:38So there's gonna be a habanero hot sauce.
11:39We're gonna do some rustic charro beans.
11:41You're gonna make your own tortillas?
11:42We are.
11:43Have you done that before?
11:44Couple times.
11:45That can be very difficult at MasterChef.
11:46We've seen it over the years because they don't cook through.
11:49Yeah.
11:50Nothing worse than getting raw dough and a tortilla.
11:52Absolutely so.
11:53Taking a big risk there.
11:54Did you guys have a lot of dinner parties growing up in your family?
11:56We had tons of barbecues, grill outs.
11:58Daddy taught us how to grill.
11:59Mama taught us how to host.
12:00Do you guys take different roles when you host people in your home?
12:03We do most of it at Joel's house, so I kind of let him take the lead on that.
12:07Okay.
12:08The two of us kind of tag team a large protein and let people bring sides.
12:12This is not about pot luck tonight.
12:14No.
12:15This is not about dumb luck either.
12:16You better make everything and you better make it right.
12:18Good luck, guys.
12:20We gotta prove that we're not a one-trick pony, okay?
12:22Oh, no.
12:23Darcy and Courtney.
12:25Hey!
12:26How's it going?
12:27Oh, my goodness.
12:28I'm excited for this dinner party.
12:29I know.
12:30We're so excited.
12:31What is the dish?
12:32As the vegan team, we're gonna be putting plants first always.
12:35We are doing corn four ways.
12:37We're doing a pasta that's going to be infused with the corn stock that I'm making right
12:41now.
12:42Second way is going to be a corn sauce.
12:43Corn sauce.
12:44Where I blend it all up with that corn stock.
12:46Are we smoking the corn?
12:47Are we caramel?
12:48No, we're gonna do a corn rib.
12:49And then a bread crumb with corn in it.
12:51Actually, this is one of our first dinner parties together.
12:53That we did together.
12:54Yeah.
12:55It looks very white, that pasta.
12:57Any eggs in there?
12:58Absolutely no.
12:59No, no, no.
13:00We're doing it.
13:01I use some semolina, some all-purpose flour, tepid water, a little bit of olive oil,
13:06and salt.
13:07I love this vegan style, by the way.
13:09Yeah?
13:11Competition's fierce.
13:12Yep.
13:13We said we were gonna take some risks in the Master Chef kitchen.
13:15Let's go.
13:16Let's go.
13:17Love that.
13:18Ladies, the very best of luck.
13:1930 minutes gone.
13:2030 minutes remaining.
13:21We are halfway.
13:22Dynamic duos.
13:23Let's go.
13:2430 minutes, everybody.
13:25Let's do this.
13:2630 fricking minutes.
13:27Let's go.
13:2830 fricking minutes.
13:29Let's go.
13:30We are doing a ribeye with chimichurri, duck fat potatoes, roccolini, and a garlic aioli
13:36for our potatoes.
13:37Just gotta make sure it's elevated enough to present for the judges.
13:41We're ready for the task.
13:42Yes.
13:43Is that good?
13:44Yes.
13:45Is that a good sign?
13:46Yes.
13:47Yes.
13:48Dude, these things have bigger beers than me.
13:50Oh, this looks a little Cajun right here.
13:55What we got going on?
13:56We got a Cajun seafood pasta.
13:58Okay.
13:59Well, something we picked up when we were in New Orleans for a bowl game.
14:02We added scallops and we added mussels as well.
14:04How do you keep the different seafood from overcooking?
14:07I par-cooked it just to get a sear on it.
14:09You wanna be careful of not overcooking.
14:11Yep.
14:12Yeah, be careful.
14:13How's your pasta looking, Trey?
14:14It's coming out really well.
14:15I'm really pleased with it.
14:16Is that the thickness you want?
14:17I might go one level lighter.
14:19Uh-huh.
14:20Don't go too thin now.
14:21You make pasta often?
14:22Usually at home, I'll use boxed pasta.
14:24Oh.
14:25But we're at MasterChef Kitchen, so I figured I'd roll some pasta for you all.
14:28Is any already done?
14:29No, no, but I've got more dough.
14:30I've got more dough.
14:31Whoa!
14:32Yes, Chef.
14:33If you need help, Kevin's here.
14:34I got it.
14:35Careful.
14:36All right.
14:37Yeah, it's too thin now.
14:38All right.
14:39It was perfect before, yeah.
14:40It's too thin now.
14:41It's okay.
14:42Oh, no.
14:43What do you think I should do, Chef?
14:44I'd re-roll it over again.
14:45Thank you, Chef.
14:46I know.
14:48Whoo!
14:49She just slumbed.
14:51Yeah.
14:52Wow, the energy's incredible.
14:53There's a lot of passion and activity going on out there.
14:56Oh, yeah.
14:57The atmosphere is electrifying.
14:58The energy.
14:59And the communication is off the charts with the dynamic duos.
15:01But the speed they're all working at, it's so good to see.
15:04Yeah.
15:05I think the food could be twice as good.
15:06Why don't you have the right partner?
15:07You must have the right partner.
15:08Okay.
15:09I told you I was going to do basil.
15:10Yep.
15:11So Darcy and Courtney, they go down the vegan roots.
15:13Corn four ways, okay?
15:14Cool.
15:15A corn flavored stock, a corn puree, a corn rib, and a corn pasta.
15:20Wait, is there any spice or any other flavor to the corn?
15:23Like, there's a lot of corn.
15:24Sounds sweet.
15:25Sounds like it's going to be sweet.
15:26Yeah, it feels sweet.
15:27I'm not too sure.
15:28Why isn't it boiling?
15:29Pasta?
15:30Yeah.
15:31It's on.
15:32It's all the way on.
15:33Come on, baby.
15:34Come together.
15:35Kevin and Trey are making a Cajun seafood pasta.
15:38Pasta is not working out right.
15:40It's dry.
15:41It's so dry.
15:42Oh, my goodness.
15:43But Joe, what would you do if it's not right?
15:44I would take it by hand, cut it into small strips, roll it with my hands, and put it
15:48in.
15:49He's got to adapt.
15:50Come on, baby.
15:51Come on, pasta.
15:53This is not looking great.
15:54Without the pasta, there is no dish.
15:56Yeah.
15:57Oh, my goodness.
15:58Yep, yep.
15:59He's got one foot out the door.
16:01Come on, Trey.
16:02I don't have time to restart the pasta.
16:05So if I'm going to pull this off in time, I really got to get my hands around this dough.
16:08It's going to be close, bro.
16:09I'm sorry.
16:10.
16:11That's a dinner party disaster.
16:13Oh, my gosh.
16:21Just under 20 minutes to go.
16:23Let's go.
16:24Where did my hands go?
16:25Okay.
16:26Hey.
16:27Where'd you go?
16:28Where'd you go?
16:29Oh, no.
16:30Wrong person.
16:31Kevin, first batch of pasta is good.
16:32I'm going to rework this second batch.
16:34I think you're good to turn because you've got, well, I don't know.
16:38Already?
16:39Yeah, I think you can flip those.
16:40You see that brown coming up the side.
16:42Our dinner parties are hectic.
16:46You know, we come from a Latino family.
16:48So we invite five people.
16:49This five people invite 20 more people.
16:51Next thing you know, the house is full and we don't have food for everybody.
16:54We're making ropa vieja with mushroom risotto and fried green plantain.
17:00We want to win that advantage right now because that's going to be key for whatever's coming next.
17:05We want to be ahead of everybody.
17:09A little more olive oil.
17:10Lemon.
17:11That's spicy.
17:12Isn't that too spicy?
17:13Yeah, that was a spicy chili, bud.
17:14I think we're fine.
17:15Right.
17:16Yvonne.
17:17Hello, sir.
17:18Tina, how are we doing?
17:19We're doing good, sir.
17:20Tell me about this dinner party dish.
17:22This is .
17:23It's a grilled pork with noodle and herb lettuce.
17:27Like a beautiful pork salad.
17:28Yes.
17:29Yes.
17:30Almost every Vietnamese family has this in their part.
17:33I love that.
17:34What's the sauce?
17:35A chili fish sauce.
17:36It's got garlic, lemon, sugar.
17:39That's delicious.
17:40Thank you, sir.
17:42Make sure you've got sufficient dressing with that so it doesn't become too dry.
17:45Yes, yes.
17:46Pork needs a sauce, yes?
17:47Yes, sir.
17:48Good luck.
17:50Yes, sir.
17:51That tortilla, we should have about 12 to choose from.
17:56Tona, they're underdone.
17:59I don't know what to do because you had me flip them too early.
18:03Tona and Kate.
18:04Wow.
18:05Slow down.
18:06Slow down.
18:07Slow down.
18:08I'm sorry.
18:09You made me nervous.
18:10No.
18:11I'm just here for you.
18:12How's it cook?
18:13Yeah, they feel a little under.
18:14Yeah, they do.
18:15Go in the oven then.
18:16Yep.
18:17So if you're going to serve it some burger, that burger better be right.
18:20What is this?
18:21That is our bacon and date jam.
18:23Bacon and date jam.
18:24I'm just going to top the burgers with a bit of spicy mayo.
18:27All right.
18:28I want you to think about your plating because right now it feels a little hectic over here.
18:32It does.
18:33Good luck, y'all.
18:37I'm going to focus on this.
18:38Yep.
18:39Kayla, Ryan, Kate, how are we doing?
18:40I'm doing all right.
18:41How are you?
18:42We're okay.
18:43How's that cut?
18:44I just don't have the tip of my thumb and I cut my pointer finger.
18:46Please be careful.
18:47Tell me about the dish.
18:48What are we doing?
18:49We're doing a brown butter pasta with a seared chicken breast.
18:53Wow.
18:54I'm going to see if I can get this chicken breast done in time.
18:56There's no protein cooked already.
18:57Why don't you sort of think about this a little bit more simpler.
19:00If you're going to do like a little fettuccine, cut this into nice strips.
19:03Chicken will cook quicker.
19:04Yeah.
19:05Yes.
19:06Nice long strips, beautifully seasoned, and fried.
19:08Yeah, it'll cook faster in strips.
19:09Listen, we adapt, we pivot.
19:10This accident has set you back a little bit, but we can pivot.
19:12That's the only way you're going to get this chicken cooked now.
19:14Yeah.
19:15We're going to push through and get something on the plate for you guys.
19:17Let's go.
19:18Let's go.
19:19I'm just sorry.
19:20No, don't be sorry.
19:21Don't.
19:22We're not going to talk about this now.
19:23It'll be okay.
19:24We're going to focus and we're going to keep going.
19:25She cut herself pretty bad, huh?
19:26Yeah, fast.
19:27Top of the fingers gone.
19:28I need to get those fries in.
19:30One more time.
19:31Yes.
19:32So Tona and Kate are just panicking.
19:35Oh, oh no.
19:36Oh, no, no, no, no.
19:37I mean, the burger, they took it out.
19:40I felt it.
19:41It felt very rare.
19:42Maybe we need to get this back going in the oven.
19:44There's just a lot of like small elements, but I don't know if it's coming together like
19:48they want it to.
19:49It's a burger.
19:50That seems more like comfort food.
19:51I'm hoping it's an elevated burger.
19:53It has to be a pretty amazing burger.
19:55That globe, please.
19:57Oh, please, Lord, let those be cooked.
20:01Guys, four minutes to go.
20:03Second batch of pasta is coming now.
20:05Okay.
20:06You might have to cook this first batch of pasta.
20:07Yep, yep, yep.
20:08Put that first batch in.
20:09He's still rolling pasta.
20:10Why'd they do that?
20:11Oh, my goodness.
20:12Kevin and Trey are behind.
20:14Gotta let the pasta go.
20:15Trey, you gotta move on.
20:17That's not working, buddy.
20:18You gotta move on.
20:19You won't have time to cook.
20:21It's not working.
20:22Okay, let's go.
20:23Is that enough?
20:24Is that enough pasta?
20:25Yeah.
20:26It's a little light.
20:27It's a little light.
20:28That's a dinner party nightmare.
20:2990 seconds to go.
20:30Come on.
20:31Do we want to put the jam on the burgers right now?
20:32Oh, .
20:33I forgot about that.
20:34Sorry.
20:35I was too focused on screaming at me.
20:37I'm sorry.
20:38Cilantro.
20:39Cilantro.
20:40Cilantro.
20:41Okay.
20:42I'm getting a little bit nervous.
20:43We're good.
20:44Oh, my God.
20:45Better get him nice in the middle, right?
20:46Baby, nice and nice in the middle.
20:4760 seconds to go.
20:49Let's go.
20:50Dale, nena, dale.
20:52Be careful, yeah.
20:55All right.
20:56Oh, my God.
20:57Last 30 seconds, guys.
20:58Let's go.
20:59Make it count.
21:00Come on.
21:01We got pretty ones.
21:02Okay.
21:03Got 30 seconds.
21:04Got to make sure everything looks the same.
21:05All the same.
21:06Make them beautiful.
21:07Okay.
21:08Don't serve it if it's not good.
21:09Five, four, three, two, one.
21:12And stop.
21:13Hands in the air.
21:14Well done.
21:15Yeah.
21:16Great job.
21:17I love you.
21:18These are going to be good or bad.
21:20Whew.
21:21That pasta machine gave me hell, but it looks better than I would imagine after the stress
21:26we just went through.
21:27I think the flavors are there, and so I think we're going to be close to the middle, maybe
21:32even top.
21:33Who knows?
21:34All the components of the dish are on.
21:35Yeah.
21:36Okay.
21:37Oh, it's nerve-wracking.
21:38Yeah, it is.
21:39So it's even more nerve-wracking than the addition.
21:40Oh, yeah.
21:41It looks beautiful.
21:42I think it looks a little bit twisted, but I'm concerned the burgers are overcooked.
21:46If the burgers are overcooked.
21:47If the burgers are overcooked or undercooked, we're going home.
21:52I would hate for this to be the cause of us going out.
21:55That would just be so gut-wrenching.
21:56Bleh.
21:57Bleh.
21:58Bleh.
21:59Bleh.
22:00Bleh.
22:01Bleh.
22:02Bleh.
22:03Bleh.
22:04Bleh.
22:05Bleh.
22:06Bleh.
22:07Bleh.
22:08Bleh.
22:09Bleh.
22:10Bleh.
22:11Bleh.
22:12Bleh.
22:13Bleh.
22:14Bleh.
22:15Bleh.
22:16Bleh.
22:17Bleh.
22:18Bleh.
22:19Bleh.
22:20Bleh.
22:21Bleh.
22:22Bleh.
22:23Bleh.
22:24Bleh.
22:25Bleh.
22:26Bleh.
22:27Bleh.
22:28Bleh.
22:29Bleh.
22:30Bleh.
22:31We'll be safe from elimination and will earn a huge game-changing advantage in the next challenge
22:39But sadly whoever made the worst dish tonight
22:43Will be going home, but first we need to take a closer look at all your dishes
22:50Shall we?
22:55Ryan Kay, Kayla, she's still with a medic. She had to go to the ER unfortunately
23:00She's gonna need stitches, right? Damn. Are you happy with the final dish?
23:04I'm proud of us for pulling it together and putting a good dish on the plate
23:09Gotcha. Thank you
23:11Adam and Joel, did you make those tortillas? Absolutely chef. Thank you. Thank you
23:21When the judges are snaking around it's it's pretty intense in there. Okay, did you get a chicken fully cooked? Yes
23:26Hmm can't really read their faces at all
23:33Wow
23:34Crossing finger in the back
23:37I get my finger cross and keep silent Tina and Yvonne. This is the pork
23:43Yes, and that's the cookie we're looking to get for it like that crunch a little bit of char. Yes. Wow very interesting
23:50Zach and Michelle, this is the curry. That's the curry paste. Yeah, you made it yourself. I did yes
24:05Kevin and try yes, yeah, what happened? Oh, yeah, just rustling the pasta machine stuff. Wow, right
24:11The judges walk around with power and they instill that a little bit of fear in you of like did we do it, right? I'm going to throw up
24:24Seriously, so I see Courtney. Did you make the pasta? We did did you taste that sauce?
24:29We did
24:34Tana and Kate's these are beef burgers rats and they're medium rare. Yes. Yes
24:41Okay
24:46Some great dishes out there. Yeah, our dish is beautiful tells our story. That's for a dinner party. Rightish
24:52What do you think? I don't know. It agrees? Yeah. Yes. Yeah, shall we? Yeah
24:58It's okay, baby. It's all right
25:01Right, we're gonna be tasting the top three dishes and the bottom three dishes
25:09The first top dish we are dying to taste
25:12This duo has strong family ties and really left it all out there on the plates. Please step forward
25:20Yvonne and Tina
25:29And your dish please
25:31You don't know let's go girl. Come on
25:33She forgot the most important part of the dinner party
25:43Please describe your dinner party dish
25:45So we made a bun tic noong which is a rice worm a chili and you go bowl with the grilled one and gross pork and we've got pickled daikon and carrot and
25:56garlic vinaigrette
25:58Visually, it looks stunning and it's authentic. I think you've played your strengths, which is nice. Well done. Shall we?
26:05So this is meant to dress the salad yes, I like to drown mine and and the noodles as well everything everything mix it all up
26:18It's authentic it's charming it's delicious
26:20That lovely sour sweet note with the heat at the end is a wonderful combination. It tastes high caliber
26:26I could have done with a touch more pork because it's flooded with noodles
26:30But the way you shredded it and then caramelized it. It's delicious. Well done. Thank you chef
26:35The rice noodles have the perfect texture. There was a lot of work that was done here. That is beautiful
26:43Thank you chef
26:44You know the challenge tonight was to come to your house for a dinner party and this dish
26:51I can feel like I'm in your home because it's authentic with profound flavor and impact. Thank you for inviting
26:58Thank you
27:04The next dish is a couple that really pulled off restaurant quality food, please come forward
27:12Michelle and Zach
27:16We're feeling relief that's the first feeling then let's go like then excitement then like joy like then what if we get this advantage like this feelings just build
27:25We made more free that consists of muscles green curry coconut broth and nori lime zusted fries if I walked into your house
27:33And this were served to me at a dinner party. I would be impressed and hopefully it will taste just as good as it looks
27:40Shall we yeah, let's do it. This is amazing because you don't even need a utensil. You can kind of just use the
27:46Oh
27:48I've never even seen that but kill
27:50technique
27:52Wow
27:53Love the fries the crispiness of it the salt. I even love the lime that you have in the coconut
28:00Mussels just so well cooked and I'm feeling that
28:05Restaurant quality dish everything about this dish is kind of perfect. Oh, thank you so much. Thank you
28:12I think for me. It's the effort you put into these the fact you started with that paste
28:17That's the essence of a great curry. They exceptional. Thank you chef. Thank you so much. Thank you. Really good job
28:33The final dish in the top three it's
28:37It's obvious that a lot of complex technique and cookery went into the final product. Please come forward adam and joel
28:51Holy smokes, man very first challenge. We're walking up with a top three dish. What better way to start this competition last week?
28:58We got a second chance and this dish is gonna let everyone know that we're here to play
29:03We've made marinated skirt steak tacos
29:06Homemade tortillas green tomato salsa peach habanero hot sauce and charro beans
29:13The tortillas in the history of MasterChef rarely rarely done right, but these look perfect amazing job
29:20I
29:31Delicious seriously, it's authentic. It's it's charming, but it's this you guys on a platter. Let me tell you here
29:36Tortillas are stunning fair. Thank you. I'm beefy toasted. I love the peach hot sauce the salsa freshness
29:42Everything's there and that the steaks cook beautifully. So you should be very proud of yourselves great job. Thank you chef. Thank you
29:48when we talk about
29:50explosive flavor this is
29:53Explosive you not only came and did an incredible dish, but you executed on a level that is very different and like being smart about where you put your time
30:03You did so much work and as a Texan this this feels right at home for me. I like it
30:09That was the point Tex-Mex Adam and Joel hardest-working boys in Georgia
30:14That's right. That's right. Yes, sir. Good job guys
30:22I did not see that come right now. We need a moment. Please excuse us
30:26That was pretty awesome. That was awesome. It's tough on three incredible dishes. We did our best now. It's up to them
30:35crazy
30:37We grease yeah
30:39I
30:41Ah free amazing dinner party dishes, but only one duo can win tonight and gain that huge advantages
30:47We talked it through and we all agreed tonight's winning duo is
30:53Is
30:55Is
31:07Three amazing dinner party dishes and tonight's winning duo is
31:13Is
31:19Michelle and Zach
31:29Congratulations, thank you and you're gonna receive a huge advantage in the next challenge
31:34All right
31:36Now all three of you duos are safe from elimination tonight's make your way up to the balcony
31:41Thank you
31:42Great job y'all
31:43Thank you
31:44Great job
31:45Great job
31:46This is a dream for us. We've watched this show for a very long time
31:50Feels like we definitely belong you know we had auditions we had to earn our apron but now winning this the first challenge
31:55So no, we more than belong
31:57We're supposed to be here
31:59Right
32:00Unfortunately on the other side of the coin
32:02There were three duos tonight whose dinner party dishes sadly left a lot to be desired
32:09Now the first dish we must take a deeper look at
32:13Please step forward
32:17Kevin and Trey
32:19Let's go
32:21I struggled kind of quite a bit with the the pasta and Tiffany was right there as I was going through some of the worst parts
32:27And so I'm sure she's gonna taste it and expect it to taste bad
32:30My fingers are crossed that it tastes better than she expects it
32:33Right Kevin and Trey describe your dish please
32:35Uh, we made for you a cajun seafood pasta with shrimp scallops and mussels
32:42It just feels a little thrown together
32:44But it's just badly executed and more importantly it should never ever ever serve mussels in a bowl that have never opened
32:52That is a death sentence right there
32:54It's such a shame, shall we?
33:02Oh, it's so disappointing because this dish could have been a highlight
33:05The pasta's struggling here, there's a weird texture to that
33:08But I'm more concerned about the overcookedness of the scallops
33:11They're rubbery, they're hard
33:13When they reduce down, you know, to that size
33:16It's solid, you know, it's like a bar of soap
33:19I'm just gonna be honest
33:20This dish is not a dish that I want to eat over again
33:24I was gonna say I'm upset that I didn't get any scallops because I don't have scallops on my plate
33:28But now maybe I'm happy I didn't get any because they're definitely not what it needs to be
33:34Details matter, especially here in the MasterChef kitchen
33:38Yes, Chef, thank you
33:39Thank you
33:40This dish is an epic fail
33:42One half of the team was struggling the entire time trying to create a product that was substandard
33:49So there's no teamwork here
33:51If I came to your house and you served me this at a dinner party, I'd ask for my coat and I'd go home
33:56Yes, Chef
33:57It's okay, turn up guys
34:03That was absolutely brutal
34:06Okay, second duo in the bottom tonight was a dish that seemed ambitious
34:14But it lacked the dinner party flair we were looking for
34:18Please come forward
34:22Darcy and Courtney
34:23It's okay
34:24You got it?
34:25You want to do two?
34:26I got it
34:27I got it
34:28We just got our aprons and I don't want to give it back
34:32I don't want to go back to the ER right now
34:34No, we've worked so hard for this
34:36It's, we're not ready
34:38Today we have a corn four ways pappardelle pasta
34:42They've got a corn stock that we've infused into the pasta
34:45A corn sauce, a corn rib and a corn bread crumb
34:49It just looks clunky
34:51How do I navigate around the pappardelle and then pick up a rib and I just don't get it
34:56Okay
34:57Was that a sweet corn puree?
34:59Yep, we sauteed the corn with a little bit of shallot and garlic, some salt and pepper
35:04Put some of that corn broth in, let it reduce a little bit and then blended it
35:09One of the things I like on the plate is the corn ribs
35:11They have spice, they are exciting
35:14But I mean, if you're going to give me corn and you're going to tell me I'm going to have a corn sauce
35:19I have a corn stock, I should taste corn
35:21The one thing lacking on the pasta is the flavor of corn
35:25I cross-trend for what you've done so far
35:27And it's like I've got a different duo tonight
35:29Above all else, I think you missed the mark on what we asked for in this challenge
35:32The dinner party dishes
35:34You can't just get me over to eat just corn, okay?
35:37You can't do that
35:38Okay
35:39This tastes like pasta that was kind of sauteed
35:42And leftover popcorn and butter in a movie theater
35:45Thank you
35:46Thank you
35:52Okay, the final duo
35:55Unfortunately, it missed the mark for what we're looking for in this challenge
36:00Please come forward
36:04Tana and Kate
36:09We're really concerned about the temperature on our meat
36:12We had to put it in the oven and it was just a mess
36:14And we've never done burgers in the oven before
36:17No
36:18If we have overcooked burgers, we're done for
36:20Because we told the judges that they were medium rare
36:22Cheeseburger with a bacon and date jam and a spicy mayo
36:26With fries on the side as well as an arugula salad
36:29It's pedestrian, it's middle of the road, and it's barely a barbecue
36:34And I'm asking for a dinner party delight
36:37Yes
36:38So what was the temperature supposed to be?
36:41Medium rare
36:51Tana and Kate
36:52What was the temperature supposed to be in the burger?
36:54Medium rare
36:55Okay, so this is more like a medium
37:02I hoped it would be better than it looked
37:16I really, I really did
37:17It reads very, very sweet
37:19The dates are overpowering the whole patty
37:23It's almost like I don't have beef here and I just have date and bacon
37:28Fries, I mean, they are fries
37:30They're seasoned, they're crispy
37:33I mean, if I have to eat something else on the plate
37:35I'm going to go back to the fry
37:36But it's a bit of a let down on the burger for sure
37:40Ladies, it's such a shame because it just doesn't work
37:43If you're going to play it safe, you've got one foot out the door
37:46When you go down the burger route, unless it's Wagyu for a dinner party special
37:49Then come on, I can get better through a drive-through
37:51Yes
37:52I love the pickle in the salad
37:53I actually quite like the mayo there
37:55But the burger is wrong
37:58Thank you, ladies
37:59Thank you, sir
38:02It's like a meatloaf
38:03Yeah
38:04It's dense
38:05Yeah
38:11Right now, we need a very serious moment
38:14Excuse us, please
38:16Okay
38:21Uh
38:22Now this
38:23Some of these dinner parties were epic fails
38:26Yeah
38:27Yeah
38:28Just gotta step it up, take it another chance
38:30Yeah
38:31Join Kevin
38:32Pasta
38:33Overcooked seafood
38:34I warned him, I said
38:35If you don't stop cooking here, it's going to come out
38:37Like it's not going to work out for you
38:39Oh yeah
38:40It's okay
38:41It's okay
38:42Courtney and Darcy's a vegan take on corn four ways
38:45Oh
38:46Too smart for their own good
38:47Yeah, I missed the mark completely
38:48Dear lord
38:49Dear lord, I just pray that we didn't come
38:51And Tanya and Kate
38:53I missed the mark with a burger
38:55It just was a bad idea from the beginning
38:57It was out of balance
38:58It was out of balance, too sweet
38:59Oh my god
39:01Uh, were you in agreement?
39:02Yes
39:03Oh boy
39:04Now, after discussing everyone's dishes at length
39:13We're all in agreement
39:14The duo leaving MasterChef tonight is...
39:19Kevin and Trey
39:24Oh
39:26Oh
39:27Darcy and Courtney
39:30Tanya and Kate
39:31Head back to your stations, please
39:32Oh
39:33Oh
39:34Oh
39:35Oh
39:36Oh
39:37Oh
39:38Oh
39:39Oh
39:40Kevin, Trey
39:41I think back to the passion at the beginning of this competition
39:43Tonight, we couldn't taste that, okay?
39:44You worked with the mistake for two thirds of that challenge
39:47and then the end result, you missed the mark
39:49You know, the great thing about relationships and friendships is that
39:53You get over whatever hurdles that you had in this moment
39:56And hopefully you'll be cooking again together
39:58And the next time you make this dish, it'll be incredible
40:01And you'll be like, I wish they were here to taste this
40:03Thank you
40:04The very best of both of you
40:05Safe journey home
40:06Thank you and God bless
40:08Thank you, good night
40:09Thank you
40:10Good night
40:16I'm very proud of myself for pushing myself to get out there
40:18And I'm proud of him sticking by me and me trying to stick by him
40:22And if we go down, we go down together, you know
40:25We made some fundamental mistakes that shouldn't have happened
40:28And it's a lot more difficult in that kitchen than what people think it is
40:31Audio with your hats high, yeah?
40:33From this experience, I think we get to take home some confidence
40:35You know, even though the whole thing didn't go the way that we wanted it to
40:38We still made the top 12 and that's no small feat
40:41That's no small feat
40:45Bye guys
40:46Bye guys
40:47We love you
40:48We love you guys
40:49We love you guys
40:50We love you guys
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