Skip to playerSkip to main contentSkip to footer
BRITCOM 3
  • 2 days ago

Category

📺
TV
Transcript
00:01This season on MasterChef, we are making history.
00:05Because for the first time ever, we'll have partners in the kitchen.
00:09Husbands and wives, mothers and daughters, best friends, even divorced couples.
00:14Give her a nice kiss.
00:16This is MasterChef's dynamic duos.
00:19We're here, baby!
00:20This season, we will crown two MasterChefs.
00:22We have the best chemistry.
00:24We are here to take the title.
00:26And who's in charge?
00:27We'll fight over that a little bit.
00:28Joe and myself will be joined by a brand new judge.
00:33Tiffany Derry!
00:36This competition is going to be fierce.
00:39To find out if two cooks really are better than one.
00:43They are like synchronized swimmers.
00:45Come on!
00:45The dynamic in this duo has disappeared.
00:48That's not my call, Jeffy. What's this call?
00:49You need to own your partner's decision.
00:51I'm doing my best. Just calm down.
00:53We are doubling the difficulty with new challenges.
00:56This is only possible as a dynamic duo.
00:59Ten minutes, ten minutes, ten minutes, ten minutes.
01:01Sold!
01:01We're going to play recipe telephone.
01:04Me and Kayla are telepathic twins.
01:07Come on, boss!
01:08Time for the big swap. Are you ready?
01:10Hey, boss!
01:12Lift!
01:13And some familiar favorites.
01:15The return of the dreaded pressure test.
01:18Get it! Get it! Get it!
01:19Where is it?
01:20Right there!
01:20Wow, the wall.
01:22We want identical plates!
01:24Can you hear me?
01:25I can't!
01:26That's two pieces of asparagus!
01:27I can't hear you!
01:30Oh, my God!
01:31It will take all they've got to stay on track.
01:34We have to start plating!
01:36We've got to overcook, Doc.
01:37Oh, my God.
01:38This is a frickin' train wreck!
01:40Holy !
01:41Woo!
01:42And weather every storm.
01:44This weather is crazy!
01:47We're not around.
01:48I want to get off this ride.
01:49You're going home.
01:51Oh, hey, medic!
01:52Medic!
01:55But the duo that proves they're dynamic enough.
01:59This is Mission Star Chef's plating.
02:01Yes!
02:02This is explosive.
02:04Thank you so much.
02:05I really see the dynamic duo.
02:07Well, you've got the marriage right here.
02:09A bit like you two.
02:10We'll share the ultimate culinary prize.
02:13Together, you're cooking like pros.
02:14Oh, my God.
02:15As a duo, this is the level you need to be at.
02:18Thank you, Chef.
02:19This is better than some of my restaurants.
02:21Oh, Joe!
02:23You may kiss the bride.
02:25This is MasterChef Dynamic Duos.
02:28I don't like cooking without you.
02:37I don't like cooking without you.
02:38We're out.
02:39Woo!
02:40Woo!
02:40Oh, Chef!
02:41Here we are!
02:42There it is!
02:43There it is!
02:44Yes, sir!
02:45Yes, sir!
02:46Oh, my God!
02:48Woo!
02:49Wow!
02:50It's so pretty.
02:51Yes!
02:52Can you believe it?
02:53Can you believe it?
02:53You can't believe it!
02:55Let's go!
02:56Come on!
02:57I feel so emotional can you believe it we love cooking together so when we found out that this
03:06season we're gonna be together it was like that dream come true for us I can't believe that we're
03:12here this is my partner in life and in the kitchen this is what we've been training for and this is
03:19what we want to do for the rest of our lives I'm just happy to be here doing this with you
03:24yeah inside those doors is our dream
03:48everybody to our incredible 15th season of MasterChef
03:54but listen up MasterChef has always been about finding America's best home cook oh yeah but this
04:02year we want to highlight the power of partners in the kitchen for the first time in MasterChef
04:10history we will crown not one but two MasterChefs how cool is that
04:19this is MasterChef dynamic gyros
04:28we have brought the best gyros from all across America here to the amazing MasterChef kitchen and
04:34trust me we have everything from husbands and wives to mothers and daughters aunts and nieces
04:43best friends best friends even co-workers amazing we even have a
04:52a divorced couple
04:55happily happily
04:58amazing look at the distance between you two so
05:01a little bit closer together
05:04that's gonna be interesting watching you two cook and young lady you are hyperventilating the yellow yes
05:10yes that's right
05:11why now we've said forever
05:13forever that that once there was a partner season that we would be there so here we are
05:17and who's in charge
05:19we fight over that a little bit
05:21well here's the thing guys even though you're competing as a duo we're not gonna be judging as a duo
05:31this season we'll be joined by a new judge
05:37someone that is no stranger to the MasterChef kitchen she is a decorated chef with nearly 30 years of
05:47culinary experience
05:48oh my god who's that and like us she has her own culinary empire now are you ready to meet her
05:56yes
05:57here she comes
05:58oh
05:59oh
06:00oh
06:01oh
06:02oh
06:03oh
06:04oh
06:05oh
06:06oh
06:07oh
06:08oh
06:09oh
06:10oh
06:11oh
06:12oh
06:13oh
06:14oh
06:15oh
06:16oh
06:17the amazing
06:18Tiffany Dairy
06:26Oh
06:28oh
06:29Tiffany is an incredible world-renowned award-winning chef a celebrated restauranteur
06:34and a true culinary icon of the south we are so lucky to have a join the MasterChef family
06:40oh man
06:46Wow, how cool is this to have Tiffany Derry as our new judge?
06:53Come on, give it up.
06:58Tiffany, welcome to the Mascio family.
07:01What a pleasure and an honor to have you here.
07:03Now tell us a little bit how you worked your way through the coloring ranks.
07:07Give us an insight to the beginning of that journey.
07:09I started as a server at 16.
07:11I was managing, and now to be able to own your own,
07:15I think is one of the most beautiful things about spreading love and great food.
07:20Love that.
07:24Right, on to the reason why you're all here.
07:26Listen up, because at the end of this competition,
07:28the best duo will earn the title, the trophy, and a quarter of a million dollars.
07:39But you may think that competing as duos could be easier.
07:44But trust me, this season is going to be twice as tough.
07:49Because tonight, to earn your spot in the competition, you'll face off in a battle against another duo.
07:59It's a battle you need to win to get your hands on two of these.
08:04That's right.
08:05The incredible MasterChef apron.
08:07My name on it.
08:09In these audition battles, two duels will enter the MasterChef kitchen, but only one duel will leave with aprons.
08:19Oh.
08:20And you're going to have just 30 minutes on the clock.
08:23Oh, yeah.
08:24Right, it's time for our first duos to battle it out to get their hands on that coveted MasterChef apron.
08:34All of you, the very best of luck. We'll see you in the kitchen.
08:56Wow. This is going to be so exciting.
08:58I cannot wait to cook.
08:59I need my apron, Javier.
09:00Ah.
09:01If you don't give me my apron, Javier.
09:02You got it. Don't worry.
09:03See, in half of us, I'm getting an apron.
09:04That's insane.
09:05Right.
09:06First up, Jessie and Jessica.
09:07Oh!
09:08Versus Michelle and Zach.
09:09Oh!
09:10That's it.
09:11Oh!
09:12That's it!
09:13Oh!
09:14Oh!
09:15Oh!
09:16Oh, my God.
09:17Oh, my God.
09:18Oh, my God.
09:19We don't want to live that straightforward nine-to-five life anymore. Once we get the apron,
09:34we're not looking back. We are here to be the next MasterChef.
09:38Come on down.
09:39Come on down.
09:40Hi.
09:41Hi.
09:42Now, tell us who you are and what the relationship is between this dynamic duo.
09:46I'm Zach.
09:47This is Michelle.
09:48We're from Minneapolis, Minnesota.
09:49We've been married for four years.
09:51Yeah.
09:52Watching MasterChef for 15.
09:53Yes.
09:54Big, big, big fans of MasterChef.
09:55Essentially brought us together and probably why we're married today.
09:59Love that.
10:00And?
10:01We're J-Squared.
10:02My name is Jessie.
10:03This is my beautiful partner, Jessica.
10:05And we are New England foodies.
10:06Nice.
10:07Okay.
10:08You are now fighting for a spot in the MasterChef kitchen, guys.
10:12We're ready.
10:13Go.
10:14Yeah.
10:15Okay.
10:16Your 30 minutes starts now.
10:17Woo!
10:18Let's go.
10:19Let's go, baby.
10:20All right.
10:21Ingredients.
10:22All right.
10:23We're heating.
10:24Oil.
10:25Yep.
10:26Doing it, baby.
10:27We're doing it.
10:28We're doing this.
10:29I'm looking for the trust.
10:30And more importantly, communication, right?
10:32I love you.
10:33I love you, too.
10:34Two tablespoons of sugar, babe?
10:35Yes.
10:36Two tablespoons of sugar?
10:37Yep.
10:38But also, what they put on a plate should be exceptional.
10:40Because it's two phenomenal amateur chefs coming in as one.
10:44Yeah.
10:45All right.
10:46Let's go.
10:47Zach and Michelle, give us an insight to the dish, please.
10:50Yeah.
10:51This is a chili spice chicken leg quarter on top of a Parmesan mascarpone polenta.
10:55Love that.
10:56And is this a dish you would cook, like, for a dinner party?
10:59We've got a one-year-old at home, so the dinner parties have kind of taken a little bit of a dip lately.
11:03Congrats.
11:04How'd you meet?
11:05We were friends first.
11:06Met through a friend group, and then eventually we realized, wait a second.
11:09I think I love you.
11:10I think I love you, too.
11:11You think?
11:12Yeah.
11:13Love that.
11:14So we're coming up to 10 minutes down with 20 minutes to go.
11:17Whoo!
11:18Jessica and Jessie, what are you cooking?
11:20A crispy skin salmon served with an aji verde Peruvian green sauce and pickled fresnos.
11:26Oh, love that idea.
11:27Wow!
11:28Yeah!
11:29Love that.
11:30How'd you guys meet?
11:31We actually used to bartend next to each other in Boston, and there was a lot of dancing around
11:36each other, and then that dancing ended up progressing, and here we are eight years later.
11:41Wow!
11:42Nice.
11:43Looks good.
11:44Looks good.
11:45Nice.
11:46Nice.
11:47Nice.
11:48So, um, Zach and Michelle's chicken, it sounds delicious.
11:50Yeah.
11:51Especially with that lovely creamy polenta.
11:52Yeah.
11:53Also, I love seeing the chicken thigh and...
11:55That's what I was about to say.
11:56Yeah.
11:57Is there jeopardy in a half hour of properly cooking a complete chicken leg and thigh?
12:02Yeah.
12:03Absolutely.
12:04Yeah, you got your work cut out, then.
12:05Mm-hmm.
12:06All right.
12:07Oven open.
12:08Yeah.
12:09Chicken going in.
12:10Beautiful.
12:11Make this in your sleep.
12:12Yeah.
12:13Nice.
12:14The salmon dish with Jessie and Jessica sounds intriguing.
12:17Yeah, it sounds punchy, flavorful.
12:18I like the Peruvian accents.
12:19And I love a crispy skin, isn't he?
12:20I mean, salmon, I mean, love to see that technique.
12:21But the technique about searing the salmon is very, very important.
12:22So they're kind of pushing it.
12:23How does the skin look, baby?
12:24Tell me how it feels.
12:25Yeah, that feels crispy.
12:26Yeah.
12:27Looking good.
12:28Looking good.
12:29Looking good.
12:30Thanks.
12:31Tell me what you think and taste the seasoning.
12:32Both couples are nonstop talking, communicating, tasting.
12:33Yeah.
12:34Needs a little salt, I think.
12:35Needs a little salt.
12:36Yep.
12:37Needs a little salt.
12:38Needs a little salt.
12:39Yep.
12:4050 minutes gone.
12:4115 minutes remaining.
12:42Remember, only two aprons up for grabs for one dynamic duo.
12:44You do not want to go home empty-handed.
12:45Heard.
12:46Heard.
12:47Heard.
12:48Heard.
12:49Heard.
12:50Let's go.
12:51Can you get that sauce going, baby cakes?
12:52Yep.
12:53I'm almost there.
12:54Ooh, baby cakes.
12:55Say nice things like that to me.
12:56You got it, baby cakes.
12:57Does that mean thermometer?
12:58Does that mean thermometer?
12:59Jessica!
13:00Jesse!
13:01J-square!
13:02How are you?
13:03How are you?
13:04I'm here.
13:05I'm here.
13:06I'm here.
13:07I'm here.
13:08I'm here.
13:09I'm here.
13:10I'm here.
13:11I'm here.
13:12I'm here.
13:13I'm here.
13:14I'm here.
13:15I'm here.
13:16Square!
13:17How we doing?
13:18How much longer?
13:19Give me a quick little temp, but I think we're, like, looking pretty good.
13:21What did you season it with?
13:22Salt and pepper.
13:23Heavy on the salt and pepper, baby.
13:24Can I feel this for me?
13:25Yep.
13:26Feel good.
13:27You know what I love about you guys working?
13:28Feels great.
13:29Everything, y'all double-check with each other.
13:31Absolutely.
13:32You're all like a true team.
13:34Yes.
13:35You know, I see you force-fed him some broccolini.
13:37I force-fed him all the time.
13:39All the time.
13:40You know what to do.
13:41You opened up.
13:42Yeah.
13:43It's natural, right?
13:44To sit there and go through that.
13:45It's awesome.
13:46Looking good.
13:47Good job, y'all.
13:48Beautiful.
13:50Hot open.
13:51Hot open.
13:52How are we feeling about those tomatoes?
13:53Are they a little over?
13:54No.
13:55I am concerned about this polenta.
13:56The water's not boiling yet.
13:57The salt's not boiling.
13:58No.
13:59Come on, polenta.
14:00Come on.
14:01Michelle, is that polenta on?
14:03It's not on yet.
14:04I'm about to do that right now.
14:05Please.
14:06I got it.
14:07I got it.
14:08Please, please, please.
14:09Because waiting is not gonna make it any better.
14:11No.
14:15What's up?
14:16The polenta.
14:17Let's go, let's go, let's go, let's go, let's go.
14:19Get it going.
14:20They're nervous.
14:21They're nervous for us.
14:22Yeah.
14:23Yeah.
14:24Where's the polenta?
14:25We just need to say some prayers.
14:27Damn.
14:28It's gonna be hard to get flavor there now.
14:29I hope it's boiling.
14:30Boiling.
14:31Let's go, let's go, let's go.
14:33Come on.
14:44All right, we're almost boiling here.
14:46Okay.
14:47Get it going.
14:48I'm gonna need you for a taste.
14:49Lenta going in.
14:50Okay.
14:51Lenta in.
14:53Lime colatera salt.
14:55Delicious.
14:56Is it?
14:57That's so good.
14:58That's so good.
14:59All right.
15:00There we go.
15:01Ten minutes remaining.
15:02Right, how's that chicken, please?
15:03It's gonna be great.
15:04Crank up that oven, okay?
15:05Make sure they're right.
15:06Yeah, we got it.
15:07How can I have plenty while I'm so late?
15:08I know.
15:09What are you doing?
15:10Time flies.
15:11Congratulations on that baby, by the way.
15:12Thank you so much.
15:13Normally someone's at home always looking after, but both of you being here this far away,
15:19how are you coping?
15:20It's been hard, yeah.
15:21You know, we're not gonna lie about that, but he's well cared for, and like, we're showing him
15:27that like, you gotta chase your dreams, and this is what we're doing.
15:30Good.
15:31Make sure that chicken's good.
15:32Yes, we will.
15:33Get flavor in that polenta.
15:34We will.
15:35Good luck.
15:36You got it.
15:38Great.
15:39Beautiful.
15:40Nice and crispy.
15:41All right, chicken.
15:42Looks good.
15:43All right, let's go.
15:44How do you feel?
15:45Good?
15:46You're good?
15:47That's the sauce, babe.
15:48Two minutes to go.
15:49Start plating.
15:50All right, here we go.
15:51This is all happening right now.
15:52Get in there.
15:53Hold on there.
15:54Hold on there.
15:55Come on, guys.
15:56Finishing touches now.
15:57Come on.
15:58Yeah, this is gonna be the prettiest part.
15:59Yeah.
16:00Looking delicious, babe.
16:01Come on.
16:02It's a little chunk.
16:03Five, four, three, two, one.
16:05And stop.
16:06Hands in the air.
16:07High five.
16:08High five.
16:10Well done.
16:11Okay, Zach and Michelle, please present your dish.
16:18We have for you a chili spice chicken leg quarter
16:22on top of creamy marscapone parmesan polenta,
16:25blistered tomatoes, and topped with an anchovy breadcrumb.
16:29It looks beautiful.
16:30I love the color of the chicken.
16:31I was nervous, the fact that it wasn't gonna be cooked in time,
16:33but you proved me wrong there.
16:34Polenta, still not on with ten minutes to go.
16:37That's quite a scary area, but it looks so inviting.
16:40Really well done.
16:42How long was the chicken in there for?
16:44About 20 minutes.
16:47Chicken is cooked beautifully.
16:56When Gorton was cutting into the chicken,
16:58there was a moment where my mouth watered.
17:01I said, oh, that chicken looked juicy.
17:04That chicken is delicious.
17:08Gosh, you got the flavor on that chicken,
17:11and you did it in such a small amount of time.
17:13Thank you, chef.
17:16Plenta's creamy.
17:17Beautifully seasoned.
17:18Really good job.
17:20Thank you, chef.
17:21Chicken is juicy.
17:23Maybe almost too juicy somehow.
17:25What?
17:26A word no one has ever said.
17:28Never!
17:29I'll take it.
17:30Yeah, we'll take that.
17:31An excellent dish.
17:33Thank you, chef.
17:34Good job, guys.
17:36Well, we did good.
17:38Yeah.
17:39The double J.
17:40Jessica and Jessie.
17:41J-squared!
17:42J-squared!
17:43J-squared!
17:44What you have in front of you tonight is a crispy skin salmon with roasted broccolini served
17:51with an aji verde for rumen green sauce and some pickled fresnos.
17:55It's rare to have the courage to not put carbs or starches on a plate because you have nothing
18:01to fall back on, and it's really about the technique and the flavors.
18:05Aside from that, it looks perfect.
18:08Jesse, the temperature on the salmon, what were you looking for?
18:13We're looking for a little bit of medium rare inside of there.
18:16It's pink.
18:17It looks beautiful.
18:26The dish tastes as good as it looks.
18:28It's exceptional.
18:30What I love here is you've got that powerful umami bomb underneath that just tantalizes
18:35the palate.
18:36Well done.
18:38The taste in itself is unbelievable.
18:39I do think you could have seared it just a little bit longer, but I mean, gosh, it
18:43is, it's good.
18:46Thank you so much.
18:47The dish has great points of acidity.
18:49The broccolini is crunchy and soft at the same time.
18:53Excellent dish.
18:56Appreciate it.
19:12Good job.
19:13Zach and Michelle's chicken.
19:19The J.J.
19:20Salmon dish was also really good.
19:22Halfway through that tasted across both dishes.
19:23I had to remind myself they're amateurs.
19:26And we're talking to them by pros.
19:27We did everything in our power.
19:28I know.
19:29I know.
19:30So were we in agreement then?
19:31Yep.
19:32Good.
19:33good all four of you really showed us the love tonight but one of these duos just edged out the
19:49other these aprons go to one of these duos just edged out the other these aprons go to
20:19it's hard to be here away from our son but he's gonna be so proud of us he's gonna see that
20:36you know he can do anything that he wants he can chase his dreams because he saw us do it
20:41and it means so much to us to be here to be together it's just a dream come true we're so
20:47lucky to be here we want this so badly so to have that snatched away from us it was absolutely
20:55devastating we feel disappointed um not in our cook by any means uh just some of the results we
21:02did everything that we possibly could i just hate losing talent like that i hate it just send
21:07somebody home that cook like that oh my goodness me that was tough right next up yvonne and tina
21:15i'm so excited to showcase our culture heritage flavors to the judges
21:27gordon you better give me an apron because i'm here for it she's gonna come take it
21:33oh my god welcome not getting an apron not an option we came here to compete we came here to win
21:43we got our entire family on our back so it's a lot of pressure but we're here to do it
21:48hello hello i love it all right tell us who you are introduce yourself i'm tina i'm 63 year old
21:58i'm a retired fishing boat owner and this is my niece yep i'm yvonne i'm 32 years old and i'm a
22:05general contractor all right who we have over here my name is shonda and this is my cousin asa
22:11and we come from a family of chefs wow so they run restaurants well so my dad he was a chef for 35
22:17years and trained his brothers who are also chefs very nice all right if you want an apron now's the
22:22time to step up are you ready yes all right let's see who's the best your time starts now
22:29let's go let's go ivana i'm coming i'm coming let's cook this is going to be an exciting battle
22:35trying anything i'm good baby let's go sir extended family sometimes that can get a little complicated
22:42but in the kitchen man it's just fireworks right i didn't really cook a whole lot with like my family
22:48we kind of cooked separate and brought things together but then when we would get in the
22:53kitchen there was a lot of like no no no you don't make it this way you make it that way
22:57careful with the night baby will do ayvonne and tina give us an insight to the dish you're making
23:02uh we're making my grandma's steamed bass with steam you need to speak up honey um we cannot hear
23:10nothing from you she's got the big mouth not me we're making steamed bass with glass noodles and
23:17black bean sauce love it whereabouts is grandma from from vietnam in 1975 she immigrated to the
23:24united states with my aunt uncle and my mom so being here and representing her and sharing our
23:29culture and heritage is crazy it's so special brilliant and tina now that you've retired are
23:35you spending more time in the kitchen cooking yes i spend a lot of time in my kitchen all day every day
23:40if you tell me to go cook i mean i'm glow if you tell me to go do laundry no they can wait till tomorrow
23:47you're funny by the way she's the life of the party i bet
23:52toasting pistachios yep throw them in i got you that's it yeah shonda and asa what are you preparing
24:02for us this evening we have a pistachio risotto with duck breast we have four uncles that are chefs
24:10this is their spin on the classic risotto and i think it's important to note chef that our uncles
24:15they weren't classically trained but they learned on the job and they were trained by chefs from
24:21france and northern italy working with great chefs is really the road to becoming a great chef
24:25100 we're from a huge family cooking is our right of passing so you're doubling down on the jeopardy
24:32because you're making risotto which is very difficult enough then you're going to render and sear
24:36a duck breast that's a tall order in 30 minutes well we have a lot of confidence in ourselves chef and i
24:41believe that uh we'll be able to get this done for you all right we're looking forward to it so we're
24:4620 minutes down we have 10 minutes remaining let's go fish is in with that vietnamese steamed bass
24:54the cooking of the bass is very hard because it's thick and dense but if they can pull that off then
24:59that could be a great dish yeah it's good okay i'll have that duck ducking uh we ducking
25:04so sean danessa they're taking two of the most difficult things that we see throughout the
25:09years here and putting them on one plate i mean how do you make risotto within 30 minutes
25:13that's tough yeah behind you behind you you need to put them in your hands here up
25:17right um how are we doing with this risotto how are we getting along it's coming along how have you
25:22got the pistachios in the risotto what have you done i chopped them down and then i use a little
25:27butter has it so you need touch more stock in there so the kernels can bloom and absorb that
25:33thank you chef okay because it's just a little bit undercooked okay make sure that rice is cooked
25:37we'll keep tasting six minutes to go guys yes thank you you want to check it look at it real quick
25:42excellent you can turn it off okay hmm smell good five minutes remaining let's go
25:51oh boy talk to me sean what you got i don't want to lift the lid anymore i want it to cook
25:59shonda and asa that reduced the stock so much it wasn't absorbing so the rice wasn't blooming
26:05and so it is dry needs more liquid if they don't fix this fast they're going to run out of time
26:14i don't want to lift the lid anymore i want it to cook how much more time do you have left
26:31about three minutes hurry up and wait baby hurry up and wait that's right okay i'm gonna take the fish
26:36and then you're gonna season the noodles a little bit for me final two minutes start thinking about
26:44the plating how you feeling on that risotto great i'm ready to go let's start plating baby
26:50come on fish and touches let's go come on come on we got it we got it
26:54five four three two one and stop hands in the air well done good job all right
27:04so first up yvonne and tina please bring us your dish
27:11we made my grandma's steamed bass with black bean sauce glass noodles and an herb salad
27:19i love the elegance of this i'm dying to taste it because it's got eat meat all over it thank you
27:25it's glistening
27:28fish is cooked beautifully and what you've done with that ginger it's delicious thank you thank you
27:40chef the noodles itself are perfect i will say though i wish that it had a little acid whether
27:46that's just the zest of the lime to kind of perk it up yes tasting this dish is like
27:52coming to your house for dinner full flavor delicious good job welcome to my home my door
27:59all way open for you joe excellent okay joe thank you thank you very very much the freshness of that
28:08that was lovely i like the idea of the lime all right shonda asa please bring us your dish
28:14we present to you a pan seared duck with a pistachio risotto it's a dish that's very inviting there's a
28:26lot of technique that you put into this and you're really doing two dishes in one because a risotto
28:30would have been enough on its own so i'm very eager to try it thank you chef
28:34the duck is juicy it's seasoned beautifully but then you've got the richness of that risotto
28:51it's a little bit too rich and too heavy and the consistency it's not giving the true risotto texture
28:57but it's delicious okay thank you the duck is beautiful so much flavor really well seasoned
29:03you've allowed it to rest you've done all the right steps to make the duck delicious thank you chef
29:08look the flavor is very rich and intense but the risotto was undercooked
29:13thank you both thank you
29:15hold me tight
29:24okay the best dish in this battle was cooked by
29:33tina and yvonne
29:39congratulations
29:42thank you
29:44thank you so much
29:49thank you gordon
29:51welcome shonda asap you should be really proud the the dish that you created had lots of flavor do not let this keep you down
29:59thank you this is awesome very disappointing it may not have been what the judges won it there's a lot of things that we can improve on and we'll take everything that they said
30:07this is even better than my wedding dress trust me i don't wear this to the day i die
30:20next up timothy and athena versus i came here to win if i don't get that apron i'm gonna stop talking to him for the rest of my life
30:37please god but we're gonna get it i mean it's for sure
30:43oh my god
30:45this competition is fierce it's cutthroat we know it's gonna be tough but winning that prize money would change our lives tremendously
30:54it's about to be us yeah we're coming to win that battle first get that apron and win the rest of the competition
31:00one hundred percent holy guacamole baby oh my god oh my god i'm gonna faint
31:09oh my god good evening to all four of you thank you chef thank you
31:13to my left please introduce yourselves my name is timothy this is my beautiful wife athena and
31:18we just got married and this is our honeymoon congratulations thank you very much thank you
31:23hope it's worth it definitely worth it where did you propose i proposed in huntington beach in california
31:30i told her to face the ocean and put her hands up and i turned around i said baby what are you
31:35he was on one knee that is amazing all right who we have over here my name is azucena my name is javier
31:42we have been divorced 14 years we're ex-couples but we have two things in common one is food and our
31:49son santiago the love of our life since we divorced we decided that we were going to remain friends
31:54forever for the well-being of our son and it's a promise that we made and thanks to that promise
32:00we can be here today you want to remember why you got divorced is that why you're here
32:06so i mean i like javier very much i know he can get in my nerves but and i can get particularly in
32:12his nerves you two put your fingers in your ears now oh my god i'm so sorry newlyweds and divorce the
32:20two opposite ends of the extreme yes sir listen if you want to earn your white aprons we'd love to see
32:27food that really reflects your brand get it on the plate but put it on with love understood yes
32:32your time starts now okay this will be fascinating yeah it is and with only one duo going through
32:42it's definitely going to end in heartbreak i cannot be nervous but i'm a little nervous you okay yeah i'm
32:47good so you have the newlyweds that are spending all their time together yes you have the divorced couple
32:52who have been separated for 14 years obviously have a history of cooking together who's got the
32:56advantage oh god that's a tough one i'd say the history i agree i don't know i think like the fact
33:03that they've been doing it they're in rhythm right now history over here might repeat itself
33:09oh baby yeah i'm getting the potatoes started hell yeah timothy athena what are y'all making we are
33:15making a rack of curried lamb some creamy mashed potatoes and sweet asparagus uh give me the inside
33:22to the curry my wife is a curry queen she's making the curry paste right now in a half hour yes sir
33:27oh absolutely you curry in a hurry hurry in a hurry yes that's how we do this for you okay thank you so
33:33much as soon javier what are y'all making chicken roulette stew this is a chicken breast with almonds
33:42and raisins uh oaxaqueña sauce that we prepare in weddings and funerals i have to say considering
33:50your complicated situation the irony is not lost on us so it's a marriage and death dish
33:57well i think that you're gonna like it chef guys we're coming up to halfway 15 minutes gone
34:0715 minutes to go right chef don't get too close i don't want your jacket to get
34:17tell me about this sauce i want a texture that it's similar to like a molito yes i'm working on
34:23it what's in it no job no job one minute one minute please and what's your sous chef doing
34:28the sous chef is doing the chicken okay where is it it's in the oven right now right just over 10 minutes
34:34to go oh my god i'm getting a lot of time you're fine uh talk to each other timothy and athena yes
34:42in love is athena your goddess yes she is athena is the goddess of what wisdom and water i'm here to
34:50fight yeah i love it it looks really good yeah then make sure you season everything yes chef
34:5925 gone we're down to our last five minutes let's see who and have a year it's funny because they're
35:05not talking as much i thought they would oh my goodness but she's making an amazing sauce with
35:09those almonds tomatoes and the raisins and it tastes delicious a little bit oh yeah it smells good what
35:18do we smell the curry though yeah i can smell the curry but the lamp i'm hoping is cooked yeah
35:25this has to be right what's he doing now is he gonna cook it twice
35:30oh no he's cutting it and cooking it again i think that's a panic move that's probably wasn't
35:36the original plan at this point if he's second guessing i'm going to sear it in the pan there's
35:40a definite chance it's going to come out dry yeah that might cost them some real flavor points
35:45i'm not too sure if javier has got this he seems a little bit distant right now is there an argument
35:50going on there don't overcook the chicken guys totally fine no i'm not totally fine not for me
35:58no no no no no we are coming down to our final 60 seconds one minute to go start plating come on
36:19let's go let's go 10 9 8 7 6 5 4 3 2 1 hands up well done
36:37all right well done all right timothy and athena please bring us your dish
36:41we made curry lamb chops creamy mashed potatoes candy asparagus and a mint chutney visually looks good
36:51thank you very much so the rack of lamb it needs to be pink right yes sir and
37:01wow absolutely beautiful been waiting to hear those words from you chef
37:12lambs cooked beautifully it's quite a rare technique that to cook the lamb
37:16that perfectly and coat it in a curry sauce that is a marriage made in heaven that's that's harmony
37:21right there the finesse comes from her she's taught me everything i know definitely newlyweds here i mean
37:26look at this um it's very rare that people can cook a rack of lamb um that perfectly asparagus itself
37:34is sort of where i feel like the plate is lacking i know you said sweet asparagus but i'm not getting the
37:39sweetness there but you got the meat down thank you you know i think that this dish really represents
37:45the unity and the love that you guys share right now wow joe
37:51you may kiss the bride
37:54thank you good job guys
37:56asu javier bring your plate forward please oh what's going on
38:09this is just to bring a little bit of the aroma of the cinnamon the dish we have made today
38:16is the chicken roulada stew which is a chicken breast with almonds and raisins sauce from oaxaca
38:22visually listen it's attractive now i've been to oaxaca but i've never seen a stew
38:27that firm was that the intention yes we decided to make it a little bit more condensed let's taste it
38:33shall we first off the chicken's cooked beautifully it's seasoned well the sauce is delicious but i would
38:47have preferred to be a little bit more liquid just a little bit more relaxed overall i think the flavors
38:53are really nice the sweetness with the saltiness of the plantain works together really really well
38:59and javi the chicken itself is beautifully cooked i was very concerned because i saw it go back in
39:06the pan i'm like oh my god it's chicken breast there's no skin there's no fat but you did a really
39:11good job of making sure that that was done right thank you chef thank you jeff the dish actually comes
39:17together and eats really really well an excellent effort for two people who have been separated to
39:22come together and to create something like this is really quite an accomplishment thank you so much
39:28thank you please give us a moment okay
39:51okay we felt the best dish in this battle
39:55was cooked by
40:12okay we felt the best dish in this battle was cooked by
40:17it looks like the honeymoon's gonna have to wait a little bit longer guys
40:34way to go thank you thank you thank you so much oh here you go
40:38so javier there's something quite dynamic about you two and the passion you bring to the kitchen
40:46that's obvious such a shame because the chicken was delicious but the dish was just a little bit too
40:52stiff but thank you thank you
40:57i'm sad of course but listen it has been a great experience to share with javier these days for me it's
41:02already a great gift and just didn't happen but it's okay
41:14this has been an amazing year we just got married mark that off master chef apron mark that off next
41:21thing is a trophy
41:27so that's three sets of apron down five remaining and honestly so far i am so impressed
41:32next time on master chef dynamic duos welcome welcome welcome the audition battles continue
41:38let's go as more home cook duos go head to head come on ash let's do it we want that white apron
41:44nice we're here to win we're taking them down to try and secure a pair of coveted white aprons you
41:49guys know how to make a fire right you're about to get extinguished you really see the dynamic duo
41:55in the dish and you're going to give us an apron for it it's a little messy you're really
41:59shot for the stars here we go and you just missed oh my god one potato two potato