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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.
00:39Lams go beautifully.
00:40The final white aprons go 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, OK?
00:56No problem.
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.
01:06Whoo!
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.
01:3424 cooks in the kitchen tonight.
01:35That's a lot.
01:36It is a lot.
01:3712 dynamic pairs.
01:38Woo!
01:39This is such a riding bunch.
01:40I love it.
01:41Woo!
01:42Let's go.
01:43Come on.
01:44Yeah, brother.
01:45Woo!
01:46Woo!
01:47We feel amazing to be in the top 12.
01:48I love it.
01:49Woo!
01:50Let's go.
01:51Come on.
01:52Yeah, brother.
01:53Woo!
01:54Woo!
01:55We feel amazing to be in the top 12.
01:57I love it.
01:58Woo!
01:59Woo!
02:00Woo!
02:01Woo!
02:02Woo!
02:03Woo!
02:04Woo!
02:05Woo!
02:06We feel amazing to be in the top 12.
02:07We're thinking intensity.
02:08We're thinking drive.
02:09He's definitely thinking, I will not mess this up for my wife.
02:14Yeah, two stations.
02:15Woo!
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.
02:24And I can't wait to see how we stack up.
02:26Woo!
02:27Welcome back to the amazing MasterChef Kitchen, everybody.
02:31Amazing.
02:32But more importantly, congratulations to all of you because you are the top 12 dynamic duos
02:41That's right this competition has officially begun
02:46You duos have already shown us that this year's competition is going to be fierce
02:52But now that you've earned your apron for this kitchen your job is to prove that we should keep you here
02:58We gonna make you proud
03:00Remember this season. We are not judging you guys as individuals. We're gonna be judging you as a dynamic duo understood
03:10Good that means both of you should be cooking at the ultimate highest standard every single week
03:21Listen up for tonight's challenge. We are celebrating your early success with a
03:27dinner party
03:30That's right
03:32Yeah, we want to see dishes inspired by a dinner party that you would throw at home
03:40And because you're here in the master of kitchen your dishes need to be restaurant quality standards
03:47Yes
03:49You will have one hour to make your fantastic dinner party dishes after that we will be tasting the top three dishes and
03:58And the bottom three dishes and the duo who makes the best dish will earn a big
04:06Advantage in the next challenge
04:08And one duo will be going home right everybody ready
04:13Your 60 minutes
04:16Start now
04:17Let's go
04:18Let's go, let's go, let's go
04:19Let's go, let's go
04:20Here we go
04:21Oh my god
04:21Here we go
04:22Ah
04:23Yeah, let's do corn pasta
04:24I'm gonna grab the corn
04:25Corn
04:25Garlic
04:26Chicken thighs
04:27Chicken thighs
04:28Just dry vinegar, okay?
04:29I got vinegar already
04:30Okay, I need chili
04:31Let's go
04:32I got chili
04:32We put on dinner parties like every weekend at our family
04:36We find every excuse to give us the party
04:39So growing up we all kind of lived under the same roof and whether we liked it or not it was a dinner party every night
04:45You got lemon?
04:46Yes
04:47This is our first challenge in the master chef kitchen so we really want to make an impression and not a bad one
04:54Auntie Anise here to win
04:57Coming out
04:58Thank you
04:59You got it
05:00Behind, behind, behind, behind, behind
05:02Did you get baking soda?
05:03What's that?
05:04Yeah
05:05Let's go
05:06Okay
05:07All right
05:08All right
05:09Can you get that off for me?
05:10Yep
05:11Just like the ER, okay?
05:13Oh, the coin
05:14Nice, calm
05:15We're cooking for our friends, for our family
05:17And we have some party soda
05:18Yeah, it's a party
05:19Okay
05:20Just think about it
05:21And my glass of wine
05:22So 15 years we have been divorced
05:25We have a beautiful 19-year-old son
05:28And we have remained very good friends
05:30Javier is remarried
05:31And we're kind of like a modern family
05:34So for us, dinner parties are very common
05:37Okay, this is the arrozabanda
05:39It's very similar to a paella
05:41But the rice has to be perfect
05:43And Javier is an expert on that
05:45Guys, five minutes gone, 55 minutes remaining
05:48Okay, five minutes gone
05:49It is so fast in here, it's crazy
05:51It is nuts
05:52It just flies
05:53It just time flies
05:54This is it
05:55Our amazing viewers are taking up their first big challenge of this competition
05:58And honestly, they need to bring their A-game
06:00All right, I took the seeds out of one
06:01We're going to leave the seeds in the other one
06:03Time to bring the heat, baby
06:05You know, for most of these contestants
06:08They've been on the side of
06:10Oh, the party is great, great food
06:12You know, everyone's telling them it's all amazing
06:15Here, 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
06:25But the master chef judges the different story
06:27Where'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
06:36With Natuya Italian sausage and chicken thighs
06:39Our first two dishes were very refined and elegant
06:41This is going to be a rustic homey addition
06:43We 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
06:48Just staying on
06:49This is probably the most stressful cook I've ever done
06:52We're making a cheeseburger with a bacon and date jam
06:55And a spicy habanero sauce
06:58Burgers are one of those just rustic, classic South Dakota dishes
07:02But we have to really elevate because it's what would be a simple dish
07:06So we really have to bring it
07:08We just need to focus on that chicken
07:09Yes, ma'am
07:10Ooh, I get yes, ma'am
07:12Ooh, I can't see glasses are clogging
07:15You good?
07:16Oh boy
07:17Dude, I can't wait to smell that trinity going
07:19I feel just like New Orleans all over again
07:21Yeah
07:22Okay, gonna get the squash cut
07:25We're making a brown butter and butternut squash pasta
07:28With crispy skin chicken breast
07:31Kayla and I both started cooking at a very young age
07:34On Mastrup Junior season three
07:36And a couple years ago we hosted a pasta making party
07:40So we have experience
07:41There ain't no party like a pasta party
07:43Ain't no party like a pasta party
07:44We love our carbs over here
07:46We are carved up and we're ready to give it to Gordon
07:49You getting the dough working?
07:50Yep, I'm getting the dough working
07:51Oh
07:52Medic!
07:53Medic! Medic! Medic!
07:54Someone just screamed medic
07:57Was that Kayla?
07:58It's two fingers
07:59Just a knife
08:00Yeah
08:01I cut the whole tip of my thumb off
08:03Holy
08:04God, that's a lot
08:05I'm just seeing blood drip down
08:08And the timing of everything to make this dish is so important
08:11And I just hope I don't set us behind
08:12God
08:13I said I wasn't gonna cut my finger on this season
08:15I was on Juniors and I cut my finger
08:17It's gone
08:18Ow
08:19Medic
08:20Kelly how you feeling Dolly?
08:21What happened?
08:22Um
08:23I cut myself
08:24Is it deep medic?
08:26It's pretty deep
08:27Oh God
08:28Oh my God
08:29I'm so stupid
08:30I can't
08:31Go Ryan K
08:32Keep doing the dough
08:33Bro I'm sorry
08:34It's okay
08:35It's okay
08:36Don't apologize
08:37I feel really bad that I have Ryan K
08:39Out there stranded
08:40She's left to kind of do everything
08:41While I'm trying to get bandaged up
08:43I feel really stressed
08:44And I hope I don't set us behind
08:46That's a setback early on
08:48I told myself I wasn't gonna cry
09:02Oh my God I'm so stupid
09:03I can't
09:04You're good Ryan K
09:05Keep doing the dough
09:06Bro I'm sorry
09:07It's okay
09:08It's okay
09:09Don't apologize
09:10We're gonna get back in the game
09:11And we're gonna kill it
09:12Yep
09:13Oh my God
09:14I'm so sorry
09:15I'll help make up
09:16Why won't this oil come out of the dang bottle?
09:21All right
09:22This is good
09:23I'm sweating my ass off already
09:25Oh my goodness
09:27These gloves keep getting stuck in the ground beef
09:30Look these are all breaking down
09:31Take them out
09:32Take them out
09:33Take them out
09:34Why don't you take a
09:35They're good
09:36They're good
09:37I think they're good
09:38Exciting night
09:39Come on dinner parties
09:40Elevated food
09:41Oh my goodness
09:42Smells good
09:43You could be making pasta
09:45You could be braising
09:46Yes
09:47You could be grilling
09:48Yes
09:49There's a world of techniques you can bring to a dinner party dish
09:51But I think a dinner party in different areas mean different things
09:53Right
09:54I mean it depends on how you grew up
09:56What you enjoy
09:57And that elevation is coming through with flavor and the care that you do for that dish
10:02Sure
10:03Gotta get to stay then
10:0410 minutes gone
10:0550 minutes remaining
10:07Whew
10:08Shaken
10:09Shaken
10:10Don't cut yourself
10:11I know
10:12Zach and Michelle
10:13A married duo
10:14Tell me about this dish
10:15It's a green curry mussel with nori dusted most frites
10:18Nice
10:19Oh that's lovely
10:20So it's a Thai flavored curry
10:21Yes
10:22Yes
10:23Love that
10:24How are we going to elevate this?
10:25We made a shrimp stock from scratch
10:26We made a green curry paste from scratch
10:27At home we make this for dinner parties
10:28Describe some of those early dinner parties
10:30We would, you know, everybody was in the kitchen
10:32Michelle and I both would be there
10:3310, 12, we had a lot of friends
10:35Then we had a baby and life calmed down a little bit
10:37Right
10:38And now it's about four people at the dinner party
10:39I love that
10:40Gaining that advantage tonight would mean what for both of you?
10:43Everything
10:44We need to go in feeling confident
10:46It would show everybody else here that we're somebody to watch
10:49They would see us how we see us
10:51Got you
10:52In terms of size of the competition
10:53Who's the, who's the hot spots at the moment?
10:54Uh, I think I gotta say Jess and Jessie
10:56I mean we eliminated them in audition rounds
10:58And they're back
10:59They came back with vengeance
11:00I think they're out for blood now
11:01I think they're watching you equally as much as you're watching them
11:04Elevate this thing, yes?
11:05Absolutely
11:06Give it your all
11:07Good luck
11:08Thank you so much
11:09Let's go
11:10Gonna start getting spicy in here in a second
11:11I know
11:12I'm gonna make this fish stock so good that you're gonna be so happy and proud of me
11:17You're gonna stop calling me names and bothering me
11:20Salt
11:21Salt
11:22I'm coming, I'm coming
11:23Anyone have peeled garlic?
11:24We got a little bit
11:25You got a little bit?
11:26Thanks man
11:27What's up guys?
11:28Hey, what's going on?
11:29Welcome to Taco Tuesday
11:30Taco Tuesday
11:31Taco Tuesday
11:32So is that real?
11:33Like a dinner party at your house is just Taco Tuesdays and a couple of beers?
11:36It is recently out in the backyard with a bunch of kids running around
11:39What are you making?
11:40We're gonna make some homemade tortillas
11:42We got a nice marinated skirt steak
11:44Yep, so there's gonna be a habanero hot sauce
11:46We're gonna do some rustic charro beans
11:48You're gonna make your own tortillas?
11:49We are
11:50Have you done that before?
11:51Couple times
11:52That can be very difficult in MasterChef
11:53We've seen over the years because they don't cook through
11:55Yeah
11:56Nothing worse than getting raw dough in a tortilla
11:58Absolutely, Chef
11:59Taking a big risk there
12:00Did you guys have a lot of dinner parties growing up in your family?
12:02We had tons of barbecues, grill outs
12:04Daddy taught us how to grill, Mama taught us how to host
12:07Do you guys take different roles when you host people in your home?
12:09We do most of it at Joel's house
12:11So I kind of let him take the lead on that
12:13Okay
12:14The two of us kind of tag team a large protein and let people bring sides
12:18This is not about potluck tonight
12:20This is not about dumb luck either
12:22You better make everything and you better make it right
12:24Good luck guys
12:25Thank you
12:26We gotta prove that we're not a one trick pony, okay?
12:29Oh no
12:30Darcy and Courtney
12:31Hey, how's it going?
12:32Oh my goodness, I'm excited for this dinner party
12:34I know, we're so excited
12:36What is the dish?
12:37As the vegan team, we're going to be putting plants first always
12:41We are doing corn four ways
12:43We're doing a pasta that's going to be infused with the corn stock that I'm making right now
12:48Second way is going to be a corn sauce
12:50Where I blend it all up with that corn stock
12:52Are we smoking the corn? Are we caramel?
12:54No, we're going to do a corn rib
12:55And then a bread crumb with corn in it
12:57Actually, this is one of our first dinner parties together
13:00Yeah
13:01It looks very white, that pasta
13:03Any eggs in there?
13:04Absolutely no
13:05No, no, no
13:06We're doing it
13:07I use some semolina
13:08Some all-purpose flour
13:10Right
13:11Tepid water
13:12A little bit of olive oil
13:13And salt
13:14I love this vegan style by the way
13:15Yeah, thank you
13:16Competition's fierce
13:17Yup
13:18We said we were going to take some risks in the master chef kitchen
13:21Let's go, let's go
13:23Love that ladies
13:24The very best of luck
13:2530 minutes gone
13:2630 minutes remaining
13:28We are halfway
13:29Dynamic duos
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 rib eye with chimichurri, duck fat potato, roccolini and a garlic aioli for our potatoes
13:44Just got to make sure it's elevated enough to present for the judges, we're ready for the task
13:48Yes
13:49Is that good?
13:50Yes
13:51Yes
13:52Yes
13:53Hey Doris, that's the olive oil?
13:54No, darker
13:55Dude, these things have bigger beers than me
13:56Ha ha ha ha
13:58Oh, this looks a little Cajun right here
14:01Yes it is
14:02What we got going on?
14:03We got a Cajun seafood pasta
14:05Okay
14:06Something we picked up when we were in New Orleans for a bowl game
14:08We added scallops and we added mussels as well
14:10How do you keep the different seafood from overcooking?
14:13I par cooked it just to get a sear on it
14:15You want to be careful of not overcooking
14:17Yep
14:18Yeah, be careful
14:19How's your pasta looking, Trey?
14:20It's coming out really well
14:21I'm really pleased with it
14:22Is that the thickness you want?
14:24I might go one level lighter
14:26Uh-huh, don't go too thin now
14:27You make pasta often?
14:28Usually at home I'll use boxed pasta
14:31Oh
14:32But we're at MasterChef Kitchen
14:33So I figured I'd roll some pasta for you all
14:35Is any already done?
14:36No, no, but I've got more dough
14:37Whoa
14:38Yes, Chef
14:39If you need help, Kevin's here
14:40I got it
14:41Careful
14:42Yeah, it's too thin now
14:43It was perfect before, yeah
14:44It's too thin now, it's okay
14:45Oh, no
14:46What do you think I should do, Chef?
14:47I'd re-roll it over again
14:48Thank you, Chef
14:49Okay, all right, Trey
14:50Make sure you get that seer
14:52I know
14:53Whoo
14:55She just slumbed
14:57Yeah, wow, the energy is incredible
14:59There's a lot of passion and activity going on out there
15:02Oh, yeah
15:03The atmosphere is electrifying
15:04The energy
15:05And the communication is off the charts
15:06With the dynamic geos
15:07But the speed they're all working at
15:09It's so good to see
15:10Yeah
15:11I think the food could be twice as good
15:12Why don't you have the right partner?
15:13Must have the right partner
15:14Okay, ready?
15:15I told you I was gonna do basil
15:16Yep
15:17So Darcy and Courtney
15:18They go down the vegan roots
15:19Corn four ways, okay?
15:21A corn flavored stock
15:23A corn puree
15:24A corn rib
15:25And a corn pasta
15:26Wait, is there any spice or any other flavor to the corn?
15:29Like, there's a lot of corn
15:31Sounds sweet
15:32Sounds like it's gonna be sweet
15:33Yeah, it feels sweet
15:34I'm not too sure
15:35Why isn't it boiling?
15:36Pasta?
15:37Yeah
15:38It's on, it's all the way on
15:39Come on, baby, come together
15:40Kevin and Trey are making a Cajun seafood pasta
15:44Pasta is not working out right
15:46It's dry
15:47It's so dry
15:48Oh my goodness
15:49But Joe, what would you do if it's not right?
15:50I would take it by hand
15:52Cut it into small strips
15:53Roll it with my hands
15:54And put it in
15:55He's gotta adapt
15:56Come on, baby
15:57Come on, pasta
15:59This is not looking great
16:00Without the pasta
16:01There is no dish
16:02Yeah
16:03Oh my goodness
16:04Yep, yep
16:05He's got one foot out the door
16:06Ugh
16:07Come on, Trey
16:08I don't have time to restart the pasta
16:10So if I'm gonna pull this off in time
16:12I really gotta get my hands around this dough
16:14It's gonna be close for it
16:15I'm sorry
16:16That's a dinner party disaster
16:19Oh my gosh
16:31Just under 20 minutes to go
16:33Let's go
16:34Where did my hands go?
16:35Okay
16:36Hey
16:37Where'd you go?
16:38Where'd you go?
16:39Nope, wrong person
16:40Ugh
16:41Come on, Trey
16:42Kevin, first batch of pasta is good
16:43I'm gonna rework this second batch
16:46I think you're good to turn
16:47Because you've got
16:48Well, I don't know
16:49Yeah, I think you can flip those
16:51You see that brown coming up the side
16:55Our dinner parties are hectic
16:56You know, we come from a Latino family
16:58So we invite five people
16:59This five people invite 20 more people
17:01Next thing you know, the house is full
17:03And we don't have food for everybody
17:05We're making ropa vieja with mushroom risotto
17:08And fried green plantain
17:11We wanna win that advantage right now
17:12Because that's gonna be key for whatever is coming next
17:15We wanna be ahead of everybody
17:17One more olive oil
17:20Lemon, that's spicy
17:22It's not too spicy
17:23Yeah, that was a spicy chili bug
17:25I think we're fine
17:26Right, uh, Yvonne
17:27Hello, sir
17:28Tina, how are we doing?
17:29We're doing good, sir
17:30Tell me about this dinner party dish
17:32This is
17:34It's a grilled pork with noodle
17:35And a herb lettuce
17:37Like a beautiful pork salad
17:38Yes
17:39Yes
17:40Almost every Vietnamese family
17:42Had this in their part
17:43Love that
17:44What's the sauce?
17:45A jellyfish sauce
17:46It's got garlic, lemon, sugar
17:49That's delicious
17:51Thank you, sir
17:52Make sure you've got sufficient dressing with that
17:54So it doesn't become too dry
17:55Yes, yes
17:56Pork needs a sauce, yes?
17:57Yes, sir
17:58Good luck
17:59Thank you
18:00Yes, yes, sir
18:02Tortilla, we should have about 12 to choose from
18:07Tonna, they're...
18:08They're underdone
18:10I-I don't know what to do
18:11Because you had me flip them too early
18:13Tonna and Kate
18:14Wow, that looks good
18:16Slow down, slow down, slow down
18:17I'm sorry, you made me nervous
18:19No
18:20I'm just here for you
18:21How's the cook?
18:23Yeah, they feel a little under
18:24Yeah, they do
18:25Go in the oven, then
18:26Yep
18:27So if it's...
18:28You're gonna serve it some burger
18:29Better be right
18:30What is this?
18:31Um, that is our bacon and date jam
18:33Bacon and date jam
18:34It's going to top the burgers
18:35Okay
18:36With a bit of spicy
18:37All right
18:38Mayo
18:39I want you to think about your plating
18:40Yeah, no, you're right
18:41Because right now it feels a little hectic over here
18:42It does
18:43Yep
18:44Good luck, y'all
18:45Thank you
18:47I'm gonna focus on this
18:48Yep
18:49Kayla, Ryan, Kate
18:50How are we doing?
18:51I'm doing good, how are you?
18:52We're okay, how's that cut?
18:53Um, it's...
18:54I just don't have the tip of my thumb
18:55And I cut my pointer finger
18:56Please be careful
18:57Tell me about the dish
18:58What are we doing?
18:59So we're doing, um, a brown butter pasta
19:01With a seared chicken breast
19:03Wow
19:04I'm gonna see if I can get this chicken breast done in time
19:06There's no protein cooked already
19:07Why don't you sort of think about this a little bit more simpler
19:10If you're gonna do like a little fettuccine
19:12Mm-hmm
19:13Cut this into nice strips
19:14Chicken was cooked quicker
19:15Yeah
19:16Yes, nice long strips, beautifully seasoned
19:17And fried
19:18At least like that you're gonna have done
19:19Yeah, it'll cook faster in strips
19:20Listen, with a dab we pivot
19:21This accident has set you back a little bit
19:22Yep
19:23That's the only way you're gonna get this chicken cooked now
19:25Yeah
19:26Gonna push through and get something on the plate for you guys
19:27Let's go, let's go
19:29I'm just sorry
19:30No, don't be sorry
19:31Don't, we're not gonna talk about this now
19:32It'll be okay
19:33We're gonna focus and we're gonna keep going
19:35She cut herself pretty bad, huh?
19:36Yeah, bad
19:37Top of the finger's gone
19:38I need to get those fries in
19:40One more time
19:41Yes
19:42So Tona and Kate are just panicking
19:45Oh, oh no, oh no, oh no, oh no
19:48I mean, the burger, they took it out, I felt it, it felt very rare
19:52I said, maybe we need to get this back going in the oven
19:55There's just a lot of like small elements
19:57But I don't know if it's coming together like they want it to
19:59It's a burger
20:00That seems more like comfort food
20:02I'm hoping it's an elevated burger
20:04It has to be a pretty amazing burger
20:06That glove, please, thank you
20:08Oh, please Lord, let those be cooked
20:12Guys, four minutes to go
20:14Second batch of pasta's coming now
20:15Okay
20:16You might have to cook this first batch of pasta
20:18Yep, yep, yep
20:19Put that first batch in
20:20He's still rolling pasta
20:21Why'd they do that?
20:22Oh my goodness
20:23Kevin and Trey are behind
20:25Gotta let the pasta go
20:26Trey
20:27You gotta move on
20:28That's not working, buddy
20:29You gotta move on
20:30You won't have time to cook
20:32It's not working
20:33Okay, let's go
20:34Is that enough pasta?
20:35Yeah
20:36It's a little light
20:37That's a dinner party nightmare
20:3890 seconds to go
20:39Come on
20:40Do we want to put the jam on the burger?
20:42Right now
20:43Oh, I forgot about that, sorry
20:44I was too focused on
20:46Screaming at me
20:47I'm sorry
20:48Cilantro, cilantro, cilantro
20:49Okay
20:50I'm getting a little bit nervous
20:51We're good
20:52Oh my God
20:53Better get him nice in the middle, right?
20:55Baby, nice in the middle
20:5760 seconds to go
20:59Let's go
21:00Yes
21:01Yes
21:02Yes
21:03Yes
21:04Yes
21:05Be careful, yeah
21:06All right
21:10Oh my God
21:11Last 30 seconds, guys
21:13Let's go
21:14Come on
21:15We got pretty ones
21:16Okay
21:17Got 30 seconds
21:18Gotta make sure everything looks the same
21:19All the same
21:20Make them beautiful
21:21Okay
21:22Don't serve it if it's not good
21:24Five
21:25Four
21:26Three
21:27Two
21:28One
21:29And stop
21:30Hands in the air
21:31Well done
21:34Yeah
21:35Yeah
21:36Yeah
21:37Great job
21:38I love you
21:42Either gonna be good or bad
21:44Whew
21:45That possum machine gave me hell
21:47But it looks better than I would imagine
21:48After the stress we just went through
21:50I think the flavors are there
21:51And so I think we're gonna be close to the middle
21:53Maybe even top
21:54Who knows
21:55All the components of the dish are on
21:57Yeah
21:58Okay
21:59Oh
22:00It's nerve-wracking
22:01Yeah it is
22:02It's even more nerve-wracking than the addition
22:03Oh yeah
22:04It looks beautiful
22:05I think it looks a little bit twisted but
22:07I'm concerned the burgers are overcooked
22:09If the burgers are overcooked
22:11Or undercooked
22:14We're going home
22:15I would hate for this to be the cause of us going out
22:21That would just be so gut-wrenching
22:36Tonight you all had to make delicious maschef worthy dinner party inspired dishes
22:41Now the duo behind the best dish tonight will be safe from elimination
22:46And 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
23:04Shall we?
23:09Ryan, Kay, Kayla, is she still with the medic?
23:12She had to go to the ER unfortunately
23:14Oh
23:15She's going to need stitches
23:16Right
23:17Damn
23:18Are you happy with the final dish?
23:19I'm proud of us for pulling it together and putting a good dish on the plate
23:23Gotcha
23:24Thank you
23:26Adam and Joel
23:27Did you make those tortillas?
23:28Absolutely chef
23:29Thank you
23:30Thank you
23:35When the judges are snaking around it's pretty intense in there
23:39Did you get the chicken fully cooked?
23:40Yes
23:41Yep
23:42Hmm
23:43You can't really read their faces at all
23:47Wow
23:50Crossing finger in the back
23:52I get my finger across and keep silent
23:55Tina and Yvonne
23:57This is the pork?
23:58Yes
23:59And that's the cook you were looking to get for it?
24:00Like that crunchiness?
24:01A little bit of char, yes
24:02Wow, very interesting
24:04Zach and Michelle
24:07This is the curry?
24:08That's the curry paste
24:09Yes
24:10And you made it yourself?
24:11I did, yes
24:20Kevin and Trey
24:21Yes chef
24:22What happened?
24:23Oh yeah, just rustling the pasta machine, Seth
24:24Wow
24:25Right
24:26The judges walk around with power and they instill that little bit of fear in you of like, did we do it right?
24:36I'm going to throw up
24:38Seriously
24:39So I see, Courtney, did you make the pasta?
24:42We did
24:43Did you taste that sauce?
24:44We did
24:48Tana and Kate
24:50These are beef burgers?
24:51Correct
24:52And they're medium rare?
24:53Yes
24:54Okay
25:00Some great dishes out there
25:01Yeah
25:02Our dish is beautiful
25:03Tells our story
25:04That's for a dinner party dish
25:06Right
25:07What do you think?
25:08I don't know
25:09In the greens?
25:10Yeah
25:11Yeah, shall we?
25:12Yeah
25:13It's okay, Vic
25:14It's all right
25:15Right
25:16We're going to be tasting the top three dishes and the bottom three dishes
25:22The 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
25:32Please step forward
25:34Yvonne and Tina
25:36Come on
25:37Whoo
25:38Whoo
25:39Whoo
25:40Whoo
25:41Whoo
25:42Whoo
25:43Whoo
25:44And your dish please
25:45Ma'am
25:46You donut
25:47Let's go, girl
25:48Come on
25:49She forgot the most important part of the dinner party
25:51Please describe your dinner party dish.
26:00So we made a which is a rice rum, a chili and you go bowl
26:05with grilled well and gross pork.
26:07And we've got pickled daikon and carrot and the garlic vinaigrette.
26:12Visually, it looks stunning. And it's authentic.
26:15I think you've played your strengths, which is nice.
26:17Well done. Shall we?
26:21So this is meant to dress the salad.
26:23Yes. I like to drown mine.
26:25And the noodles as well. Everything. Everything.
26:27Mix it all up.
26:32It's authentic. It's charming. It's delicious.
26:34That lovely sour, sweet note with the heat at the end
26:37is a wonderful combination.
26:39It tastes high caliber.
26:40I could have done with a touch more pork
26:42because it's flooded with noodles.
26:44But the way you shredded it and then caramelized it,
26:46it's delicious. Well done.
26:48Thank you, chef. Thank you, chef.
26:49The rice noodles have the perfect texture.
26:53There was a lot of work that was done here that is beautiful.
26:57Thank you, chef.
26:59You know, the challenge tonight was to come to your house
27:03for a dinner party.
27:04And this dish, I can feel like I'm in your home
27:07because it's authentic with profound flavor and impact.
27:11Thank you for inviting me.
27:18The next dish is a couple that really pulled off restaurant-quality food.
27:24Please come forward.
27:26Michelle and Zach.
27:28We're feeling relief. That's the first feeling.
27:33Then let's go.
27:34Like, then excitement.
27:35Then, like, joy.
27:36Like, then what if we get disadvantaged?
27:37Like, this feeling's just built.
27:39We made mole frites that consists of mussels, green curry coconut broth,
27:44and nori lime-zusted fries.
27:46If I walked into your house and this were served to me at a dinner party,
27:50I would be impressed.
27:51And hopefully it will taste just as good as it looks.
27:54Shall we?
27:55Yeah, let's do it.
27:56This is amazing because you don't even need a utensil.
27:59You can kind of just use the...
28:02Yes!
28:03I've never even seen that.
28:04Skill.
28:05Technique.
28:07Wow.
28:08Love the fries, the crispiness of it, the salt.
28:11I even love the lime that you have in the coconut.
28:14Mussels just so well-cooked,
28:17and I'm feeling that restaurant-quality dish.
28:21Everything about this dish is kind of perfect.
28:23Oh, thank you so much.
28:24Thank you, chef.
28:26I think for me, it's the effort you put into these.
28:28Yeah.
28:29The fact you started with that paste,
28:30that's the essence of a great curry.
28:33Exceptional.
28:34Thank you, chef.
28:35Thank you so much.
28:38Really good job.
28:39Oh!
28:40Great job.
28:41That's fun.
28:46I don't need to.
28:47The final dish in the top three.
28:50It's obvious that a lot of complex technique and cookery
28:55went into the final product.
28:57Please come forward, Adam and Joel.
28:59Holy .
29:03What?
29:04Oh, my God.
29:05Holy smokes, man.
29:06Very first challenge, we're walking up with a top three dish.
29:09What better way to start this competition?
29:11Last week, we got a second chance,
29:13and this dish is going to let everyone know
29:15that we're here to play.
29:17We've made marinated skirt steak tacos,
29:20homemade tortillas, green tomato salsa,
29:23peach habanero hot sauce, and charro beans.
29:27The tortillas in the history of MasterChef rarely,
29:30rarely done right, but these look perfect.
29:33Amazing job.
29:34Delicious.
29:45Seriously, it's authentic.
29:47It's charming, but it's you guys on a platter,
29:50let me tell you.
29:51Tortillas are stunning, thin.
29:52Thank you, Chef.
29:53And beautifully toasted.
29:54I love the peach, hot sauce, the salsa, freshness.
29:56Everything's there.
29:57And the steak's cooked beautifully,
29:59so, yeah, you should be very proud of yourselves.
30:01Great job.
30:02Thank you, Chef.
30:03When we talk about explosive flavor,
30:06this is explosive.
30:08You not only came and did an incredible dish,
30:11but you executed on a level that is very different.
30:14And, like, being smart about where you put your time.
30:17You did so much work.
30:20And as a Texan, this feels right at home for me.
30:23I like it.
30:24Yes, ma'am. That was the point.
30:25Tex-Mex.
30:26Adam and Joel, hardest-working boys in Georgia.
30:28That's right.
30:29Yes, sir.
30:30Good job, guys.
30:33I did not see that coming.
30:34Right now, we need a moment.
30:35Please excuse us.
30:36That was pretty awesome.
30:37That was awesome.
30:38Stuff on three incredible dishes.
30:39We did our best.
30:40Now it's up to them.
30:41This is so crazy.
30:42You agree?
30:43Yeah.
30:44Yeah.
30:45Three amazing dinner party dishes.
30:47But only one duo can win tonight and gain that huge advantage.
30:48We talked it through, and we all agreed tonight's winning duo is...
31:24Michelle and Zach.
31:25Oh, my God.
31:26Congratulations.
31:29And you're going to receive a huge advantage in the next challenge.
31:31All right.
31:32Now, all three of you duos are safe from elimination tonight.
31:33Make your way up to the balcony.
31:34Come on.
31:36Great job, y'all.
31:38Great job.
31:39Great job.
31:40Great job.
31:42Great job.
31:43Great job.
31:44Great job.
31:45Great job.
31:50Great job.
31:51This is a dream for us.
31:52We've watched this show for a very long time.
31:53Feels like we definitely belong.
31:55You know, we had auditions, we had to earn our apron, but now winning this, the first challenge?
32:03So, no, we more than belong.
32:04We're supposed to be here.
32:06Well, yes, my God, please.
32:07Being a Lord.
32:08You talked about tomorrow.
32:09gettin' Zach.
32:10The first challenge says, no, we more than belong.
32:14We're supposed to be here.
32:16Right.
32:17Unfortunately, on the other side of the coin,
32:19there were three duos 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.
32:34Kevin 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
32:42through some of the worst parts.
32:43And so I'm sure she's going to taste it
32:45and expect it to taste bad.
32:46My fingers are crossed that it tastes better
32:48than she expects it.
32:49Right, Kevin and Trey, describe your dish, please.
32:51We made for you a Cajun seafood pasta
32:54with shrimp, scallops, and mussels.
32:58It just feels a little thrown together.
33:01But it's just badly executed.
33:03And more importantly, you never, ever, ever serve mussels
33:06in a bowl that have never opened.
33:08That is a death sentence right there.
33:11It's such a shame.
33:12Shall we?
33:19Oh, it's so disappointing because this dish
33:21could have been a highlight.
33:22The pasta's struggling here.
33:23There's a weird texture to that.
33:25But I'm more concerned about the overcookness of the scallops.
33:28They're rubbery, they're hard.
33:29When 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.
33:37This dish is not a dish that I want to eat over again.
33:41I was going to say I'm upset that I didn't get any scallops
33:43because I don't have scallops on my plate.
33:45But now maybe I'm happy I didn't get any because they're
33:48definitely not what it needs to be.
33:50Details matter, especially here in the MasterChef kitchen.
33:54Yes, Chef. Thank you.
33:55This dish is an epic fail.
33:58One half of the team was struggling the entire time
34:02trying to create a product that was substandard.
34:06So 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.
34:18It's OK.
34:18Chin up, guys.
34:20That 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 Kourtney.
34:40It's OK.
34:42I think I'll do two.
34:43I got it.
34:44We 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 a corn stock that we've infused into the pasta,
35:02a 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, put some of that corn broth in,
35:23let it reduce a little bit, and 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-trevance 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
35:48we asked for 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.
36:09OK, the final duo, unfortunately, missed the mark
36:14for 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.
36:33If we have overcooked burgers, we're done for,
36:36because we told the judges that they were medium rare.
36:38Cheeseburger 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.
36:47It's middle of the road, and it's barely a barbecue.
36:50And I'm asking for a dinner party delight.
36:53Yes.
36:54So what was the temperature supposed to be?
36:57Medium rare.
36:58Tana and Kate, what was the temperature supposed
37:18to be in the burger?
37:19Medium rare.
37:25OK, so this is more like a medium.
37:27I hoped it would be better than it looked.
37:41I really, I really did.
37:43It reads very, very sweet.
37:45The dates are overpowering the whole patty.
37:49It's almost like I don't have beef here,
37:50and I just have date and bacon.
37:53Fries, I mean, they are fries.
37:55They're seasoned.
37:57They're crispy.
37:58I mean, if I have to eat something else on the plate,
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, but the burger is wrong.
38:22Thank you, ladies.
38:23Thank you, sir.
38:27It's like a meatloaf.
38:28Yeah.
38:28It's dense.
38:30Yeah.
38:33I just kind of have to go.
38:36Right now, we need a very serious moment.
38:38Excuse us, please.
38:39OK, uh...
38:47Got this.
38:49Some of these dinner parties were epic fails.
38:51Yeah.
38:52We just got to step it up, take it.
38:53Another chance.
38:55Yeah.
38:55What's going on, Kevin?
38:56Pasta.
38:57Overcooked seafood.
38:59I warned him.
38:59I said, if you don't stop cooking it, it's going to come out.
39:02Like, it's not going to work out for you.
39:05It's OK.
39:06Courtney and Darcy's vegan take on corn four ways.
39:09Too smart for their own good.
39:11Yeah.
39:11I missed the mark completely.
39:14Dear Lord, I 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.
39:23Too sweet.
39:23My God.
39:25Are we in agreement?
39:26Yes.
39:27Absolutely.
39:28Oh, 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.
39:53Darcy and Courtney, Tanya and Kate, head back to your stations, please.
39:57Kevin, Trey, I think back to the passion at the beginning of this competition.
40:07Tonight, we couldn't taste that, OK?
40:09You worked with some steak 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 is that you get over whatever
40:19hurdles that you had in this moment, and 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.
40:31Thank you, and God bless.
40:33Good night.
40:33I'm very proud of myself for pushing myself to get out there, and I'm proud of him sticking
40:45by me and me trying to stick by him.
40:47And if we go down, we go down together.
40:49You know, we made some fundamental mistakes that shouldn't have happened, and it's a lot
40:53more difficult in that kitchen than what people think it is.
40:56With your heads high, yeah?
40:58From this experience, I think we get to take home some confidence.
41:00You know, even though the whole thing didn't go the way that we wanted it to, we still
41:04made the top 12, and that's no small feat.
41:09Bye, guys.
41:10Bye, guys.
41:11Bye, guys.
41:12Next 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 around, you get to celebrate.
41:26Collect protein for each duo.
41:28As 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.
41:40Game on.
41:41Oh, that's good.
41:41I think it's your worst performing dish.
41:44I'm a little scared.
41:45We can't digest that.
41:46You're going home.
41:47What a shame.
41:51One potato, two potato.
41:56One potato, two potato.