MasterChef Junior (2013) s04e06 Episode Script

Hold on, guys! Last week Oh, my God! An epic kids' birthday bash I need 16 of everything! Go, go, go! Gave Addison's blue team These wings are burnt.
Oh, my God! Reason to celebrate.
But a towering dessert challenge ended the party for Nate and Derek.
We'll miss you! Tonight, a juicy challenge Hurry! Puts the squeeze on the junior home cooks.
The team that makes the best lemonade will stay nice and dry.
And then - Oh, my God! - Groovy, baby.
Things turn really sour.
What the heck? She wears underwear outside her pants! When the judges take a trip down memory lane.
Oh! I'm totally fine.
- Let's go! - Whoo! - Ohh.
- Whoo! Welcome.
I'm really happy for everyone 'cause we're in the top 14, and I'm closer to getting my hands on that trophy and having my food dream of opening up a restaurant run by kids.
Let's go.
Oh, there's something behind them.
Welcome back, everybody.
You kids have all got it made.
You are the 14 best young home cooks in all of America, and your future couldn't be brighter.
But things for us aren't so easy.
We are just three chefs struggling to make ends meet.
Oh, my God.
What? You're Gordon Ramsay.
You're the most famous chef ever.
You have, like, a million, kazillion dollars.
But, guys, we are struggling chefs, so we had to come up with a new business venture.
Oh, my God.
What? What is it? Lemonade stand! We drink a ton of lemonade back in Texas, so I'm not nervous at all because lemonade is my thing.
In the next challenge, you will all be making lemonade in two teams of seven.
Here we have seven longs straws, seven short straws.
And depending on what straw you draw, that will determine which team you'll be on.
I hope I'm with Avery, because I think Avery drinks a lot of lemonade back in Louisiana, and she's my friend.
Tae-Ho, let's go.
Purple is my favorite color.
- Excellent.
- Awesome.
So you have a long straw.
Zac, let's go, please.
Long straw.
Jesse, let's go, bud.
Wow.
Well, first short straw, Jesse.
Let's go, Kya.
Can you reach? Yeah.
Short straw.
Yay! Big and small, oh! Let's go, Kamilly.
- Yay! - Short straw.
- Yay! - Yay! I'm looking at the long straw team, and it's full of, like, the older kids.
Whoo! They have some very strong competitors, so I definitely want to be on the long straw team.
- Long one.
- Yes! Yes! Amaya, here we go.
Let's go.
Good girl.
Yes! And, Sam, let's go, bud.
Whee, Sam.
Short straw.
We're gonna win! I think we have the best team because we have Addison, Tae-Ho, and Mia Thank you, Chef.
And they're all really good team players, and they work really well under pressure.
Now each team will have just seven minutes to make a full drinks dispenser of delicious raspberry mint lemonade.
- What? - Whoo.
When those seven minutes are up, I'm going to do a blind taste test of both teams' lemonade.
Oh, my gosh, Christina.
I will decide which team's lemonade I like the best.
The winning team's gonna be safe and will not have to cook in the next challenge.
So, guys, this is huge.
Oh, yeah.
But there's more.
Oh, no, what is it? Yeah! Behold It's water balloons full of lemonade.
Give us lemonade! At the end of this challenge, guess who's gonna get drowned by one of those balloons filled with delicious lemonade.
- Not me.
- Not me.
It's right over me! You guys! Tonight it's your turn.
I cannot get this lemonade on my head.
This hair is too precious to be soaked with stickiness.
The team that makes the best lemonade will stay nice and dry.
Oh, yes.
The losing team will be hit by a lemonade shower.
- Ha! - That is cruel.
All right, guys, it is time to head to your stations, let's go.
Yeah! We're gonna win! At your stations you have everything that you need to make us your raspberry mint lemonade.
You have 50 lemons, six juicers, a bowl of raspberries, mint, and water and sugar to make your simple syrup.
Your seven minutes starts now.
Me and Ian are doing the lemons.
He's on that side, I'm on this side.
I need two people to do raspberries.
We're doing raspberries.
Yeah, raspberries.
There's no team captain, but I really want to step up on this challenge.
And what I've learned is that it's all about the teamwork, so I'm making sure everybody gets a job.
Ian, you're gonna do one, two, three.
Shh, shh.
Guys, guys.
We're just bringing it The blue team is, like, screaming, and we're not even organized.
We're not gonna win if we're not gonna communicate well.
Listen to me, listen to me, listen to me.
- Guys, I have a plan.
- Tae-Ho, shh! Red team, blue team, six minutes to go.
Better start juicing those lemons.
Okay, guys, make more than we need.
Maybe a little more water than sugar.
No, three cups water, three cups sugar.
Got it.
Hey, guys, let's just go as fast as we can! It doesn't matter how much lemonade you get.
Just get all of them done.
Right, this has to be a unique lemonade.
Yeah, and they're not just taking lemon juice and stirring it with sugar.
- You put the simple syrup? - Yeah, it's on.
They need to make a simple syrup, which is like a sugar water solution so that you don't get any of that grittiness and you can control the sweetness and the balance of flavor in this lemonade.
I'm looking for the balance of lemon to raspberry to mint to sugar, because everything needs to be in harmony to make this really upscale lemonade from scratch.
Oh, dang it.
Okay, guys, we got this.
Don't worry about them, Ian.
Let's just keep on juicing.
Four minutes to go, guys.
Hurry! Raspberry, over there! Raspberry walking.
Put the lemon juice in there.
Add the water! Not all of it! Stop, that's too much, that's too much.
No, it isn't, Kaitlyn.
Let her add a lot.
The blue team got a majority of the older kids in there, so I'm thinking theirs should be a little bit more sophisticated, but they're just shouting at each other.
Guys, hot pan! Hot pan! My concern with the blue team is that there seems to be six leaders out of seven home cooks, and that's really not gonna behave on a team challenge.
Seven individuals, not a team.
Go, go, go, Sam.
Need more lemonade! The red team looks strong.
Look at the level of control that's happening on the red team.
Sam, I got more lemon juice! Lemon! Lemon! Right here.
The red team is actually working very effectively and efficiently.
It tastes really good.
But it really will all come down to flavor.
- Yep.
- We just need some more mint.
Boom! Little bit more sugar.
Little bit.
There's no more sugar.
Guys, make sure each and every one of you tastes that lemonade.
That is what I'm judging.
All about the taste.
Let's go.
Way too sour.
- Ten, nine - Keep stirring! - Eight, seven - No, no, no, no, no! - Six, five - Add some more water! - Four - Taste, taste, taste.
Oh, my gosh, that's perfect.
Mix it.
Two, one, and stop.
That's good.
Christina, please take your position for this incredible blind lemonade taste test.
Teams, take your delicious raspberry mint lemonade up to Christina, please.
- Thank you.
- That way, that way, that way.
The blue team had some communication issues, but it's all about taste, and ours tasted delicious.
Let me just make sure Christina can't see me.
Here we go.
- Now we won't know.
- Shh.
It is now time for the blind taste test.
The winning team moves on to the next stage of the competition.
The losing team get hit by a lemonade shower and face another challenge.
Please, off you go.
Okay.
Get a lot of lemon.
Nice balance of sugar, but not a lot of raspberry or mint.
It tastes more like fresh lemonade.
I don't know that I'd call it raspberry mint lemonade.
Okay, now I'm gonna go to the one on my right.
Hmm, definitely much different.
You get, like, a good raspberry, and then it turns into lemonade with a little bit of mint.
It's less about it being sweet and more about it tasting like raspberry.
Christina, please remove your blindfold.
Which lemonade do you prefer? The winning lemonade belongs to - Yeah, baby! - Congratulations, red team.
Oh, no.
Whoo-hoo! Yes, we won! Yes! Yeah! Sorry, blue team.
- It's gonna be cold.
- Oh, God.
Ahh.
MasterChef Junior is coming to a city near you.
We're heading to New York City Atlanta, Go to fox.
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The winning lemonade belongs to The red team! That means the blue team have lost.
- No.
- Yeah! Sorry, blue team.
- It's gonna be cold.
- Oh, God.
Ahh! Whoo-hoo! I get to keep my clothes dry! Congratulations to the red team.
You can watch the next challenge from the safety of the balcony, but before you head up to the balcony Mm-hmm, yeah, come on.
Ha ha! You guys are gonna get wet! Oh, no! Yes! All right, red team, blue team, look at the mess you've made in our kitchen.
Look at the mess you made! - Seriously? - Agh! All of you very carefully follow us so you can get all nice and dry.
- Let's go.
- Whoo! It's so wet! I told you you could trust us.
Not the first time I had lemonade dumped on my head.
Not the first time.
- Let's go! - Yay! After losing the lemonade challenge, I'm kind of a little scared.
Where are the judges? I really think that it's gonna be something very hard, and I'm hoping we don't have to cook anything crazy.
Uh, this can't be good.
Where are they? I mean, seriously.
It's all groovy, man.
Huh? Yeah, man.
Oh, my God.
- Guys, shh.
- Everybody, shh.
Groovy.
Oh, my God! What is Gordon Ramsay wearing? He looks like a hippie.
Does anybody know when people used to dress like this? - Yes, the '70s! - The '80s! People used to dress like this in the swinging '60s, baby, the best decade of all.
Do you know why? - Swag.
- The food.
That's when I was born.
- Oh.
- Oh, my God, you're 50? You're old! Just to clarify, it was the late '60s.
- Oh, okay.
- Oh, yeah.
Okay? Relax, baby.
Yeah, totally.
Has anybody seen Graham? No! Let's take it to the max.
What? Ain't no thing but a chicken wing.
This is getting really freaky now.
Work it, man! Oh, my God, man.
I was born in '77.
The '70s is the best decade of all time.
Now has anyone seen Christina? Disco Graham.
- Christina? - Christina? Christina? Where is she? Where is she? Dude, take a chill pill.
What on earth? Oh, my God! Oh, my gosh, she's on roller skates.
She's on roller skates, guys.
Guys, she's on roller skates.
God! O-M-G.
I'm totally fine.
I can't watch this! I cannot watch this! Whoa.
The '80s clothes are weird.
- Hey, guys.
- Love it.
She wears underwear outside her pants! What the heck? I was born in 1981.
The '80s, the best decade of all.
Oh, gosh.
Legit, bodacious, and rad.
That's scary.
- All right, red team.
- Yes, Chef.
Because you made the tastiest lemonade earlier, you will not have to cook in this next challenge.
Please, head up to the balcony, where you will get to enjoy some ice cold lemonade.
Yes! I'm in the top 12.
I'm one step closer to winning Cheers.
I'm so gonna win this competition.
I'm gonna stay in as long as I can stay in.
- Mmm.
- Mmm.
Okay, you seven, you will be cooking tonight, and unfortunately after this next challenge we're gonna have to say good-bye to two of you.
Tonight you'll all be making a signature dish from the swinging '60s.
It is a stunning duck à l'Orange.
Yes.
- What is that? - What? Duck caramelized served over a bright, fluorescent orange sauce.
A classic French dish that became so popular in the '60s.
- Duck? - What? Wow.
- Excited? - No.
- No, Chef.
- No! Wait, wait, wait, guys.
I don't know about that dish, Gordon.
It doesn't look flashy enough.
Oh, yes! Seems a little dated.
- Yes! - Oh, my God, oh, my God.
Peace out, Ramsay.
I got a bad dish from the '70s that these cats are gonna really dig.
Now I got a fever and the only prescription is chicken Kiev.
What? It's breaded chicken stuffed with funky herb garlic butter.
What's the thing sticking out of it, the white thing? Topped with a gorgeous paper cone to cover the bone.
Delicious comfort food that people used to eat all the time back in the '70s.
Never heard of it in my life.
This is what all of you are gonna have to make tonight.
- What? - Oh, gosh.
I don't know about that, guys.
- Oh.
- Thank you, Christina.
- Thank you.
- Christina, I love you.
Both these dishes seem just a little old-fashioned.
- No.
- Come on.
I agree.
For this challenge we need something legit from the '80s.
Oh, God.
I mean, the '80s is the closest thing here to 2015, so it's gotta be something I know.
Now, in the '80s food was big, over-the-top.
No expense was spared.
Under here I have, like, a totally righteous dish.
Ohh.
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Now, in the '80s, food was big, over-the-top.
No expense was spared.
Under here I have, like, a totally righteous dish.
Ohh.
Surf and turf.
Surf and turf.
- I can work with this! - We love you, Christina! Lobster and filet mignon.
Now, back in the '80s, lunch was for wimps.
But by dinner everybody was so hungry that they said greed was good.
So in the '80s people ate two expensive proteins on one plate.
You good with that, guys? I ain't gonna argue.
Me neither.
Surf and turf it is.
Yes.
You will each have just one hour to make us your surf and turf dish.
You'll find everything you need to make those dishes in the limited pantry.
In there, you'll find things like lobster tails, filet, New York strip, fresh fruits and vegetables and spices.
It's time for you all to go to your stations.
I have a really good surf and turf dish.
It has a ton of elements, so this is my time to prove that I am an amazing chef.
Are you guys ready to make us the greatest surf and turf dish of your lives? Yes, Chef! Your one hour starts now.
Come on, guys! New York strip.
Look at that beauty.
They don't have any black peppercorn.
Peppercorn's green.
What the what? I'm a vegetarian, and I don't cook lobster or steak.
So I'm worried that I won't cook these properly, but I'm hoping that it'll come out okay.
Right, an '80s classic, surf and turf, and it's so delicious, but so many things can go wrong with this one.
- Oh, God.
- Right? I mean, we always say you cannot hide behind things like this, because if one of them is messed up, it's done.
That's 50% of the dish.
Oh, it's burning.
Are you sure you're not gonna set off the smoke alarm? Today I'm making a pan-seared filet mignon with roasted parmesan potatoes with a beurre blanc lobster.
Back home in New York, surf and turf is something my family doesn't have, 'cause we're not very close to the ocean.
So I'm a little bit worried, but I'm pretty sure I can pull it off.
I'm making a New York style steak with a lobster sauce.
I'm going to make this dish rad because I'm doing a lobster cream sauce and a red wine sauce too.
Just over ten minutes gone.
Hmm, okay.
All right, Tae-Ho.
An '80s classic, surf and turf.
How are you doing it? I'm doing filet of beef, pan-seared medium rare, on top of a cauliflower mash with a creamy, spicy lobster sauce.
Did you use the sriracha? Yes, the sriracha is gonna be used to give it the spice in the sauce.
How are you cooking the lobster? I'm going to boil it five to seven minutes.
Five to seven minutes.
Wow, there's no salt in there.
- That's bland.
- I'm sorry.
Make sure you season things, 'cause you've got expensive ingredients, and you've not seasoned them.
However, it's all about how it tastes at the end.
- Good luck.
- Thank you, Chef.
All right, Addison, what are you making? - I'm making a steak Diane.
- Okay.
And I'm gonna take the lobster and put it in a cream sauce that I just made.
Okay.
What else is in the cream sauce? There's parsley.
We have heavy cream and brandy.
I have to flambé really quick, so hold on.
- Ooh.
- Oh, oh.
Let's see.
Whoa, Addison! Nice job, girl.
Whoo! All right, good luck, Addison.
- Thank you.
- Good job.
Amaya, all right, how are you feeling? I am feeling really, really confident right now.
This is a tough challenge, surf and turf.
What are you doing? I am making a filet mignon, green rice, with a half-boiled, half-grilled lobster.
Okay, good.
With my secret garlic sauce.
- What's in there? - It's secret! - Seriously? - Yes.
- Seriously? - Yes.
All right, young lady, good luck.
Thank you.
Oh, crap, my potatoes.
That's about it.
Ah.
Zac! - You okay? - Fudge.
Zac has burned himself.
Palm of your hand.
Oh.
Ah.
Zac! - You okay? - Fudge.
Zac has burned himself.
He's shaking his hand.
You know he's in pain.
Palm of your hand.
My hand is on fire right now, but I have to use every little bit of mental strength in my body to get this dish done.
All right, Zac, how you doing, bud? I'm good, Chef.
How are you? Well, thank you.
Now, how's the burn? Um, it's okay.
It just stings a lot.
Whenever you've taken a pan out of the oven like that, cover it with a bit of salt or flour, - or put something on there - Yes.
So that every time you see the handle, you know not to touch it, 'cause it's piping hot, yes? - Yes, Chef.
- Right.
Talk me through the dish.
What are you doing? I'm doing a pan-seared filet mignon and basted lobster tail with a parsnip purée, parsnip crisps, potato fondant, and then I'm doing the reduction.
Are you gonna get all this done in that time, young man? Yes, Chef.
I really want to do this, 'cause I want to impress you guys.
Just gotta muscle through.
Wow, and somebody's going home, so be careful, all right? Yes, Chef.
- Good luck.
- Thank you, Chef.
Nope.
- Mia, how we doing? - Great.
So you're a vegetarian, from Texas.
I want to know about your surf and turf.
Okay, so I made a steak au poivre with green peppercorn, cream Brussels sprouts, and then just a traditionally poached lobster with a butter sauce.
This right here? Are you gonna serve that as a sauce? - Yes.
- Okay.
It's broken though.
I mean, that's not a butter sauce, right? - That's just like - Melted butter.
- Melted butter.
- Yeah.
Mia, two people are going home tonight.
So you have five minutes left to really bring this dish together.
Yeah, I gotta fix this butter sauce.
Good luck.
You guys got this! Whoo! Last five minutes.
Let's go.
Right, unfortunately Zac has burned himself, but the guy's incredible.
So determined to impress all three of us.
If he can pull this off, it's gonna be a miracle.
- Yeah.
- Ow, ooh.
Aghh! - I'm worried about Mia.
- Mm-hmm.
She's vegetarian, so I worry that her technique in cooking both a filet and a lobster tail, - she may struggle with.
- Mm-hmm.
Use your scissors! And my other issue is she's making a butter sauce.
Gordon, it was just melted butter.
Yeah, and it wasn't even clarified.
- Oh, dear.
- Yay, lobster's done.
I'm seriously nervous about Tae-Ho.
He said he's making mayonnaise and finishing it with sriracha.
You would not take a cheap, hot sauce and douse a lobster and a filet mignon.
No.
Taste everything, please.
I think it needs something.
It's good.
Guys, come on! You can do it! Ten, nine, eight, seven, six, five, four, three, two, one.
- And stop.
- Stop.
Hands in the air.
- Well done.
- All right.
Whoo! Guys, that was a very difficult challenge.
They look decadent from here.
Let's find out how they taste.
First up, Addison.
Please, let's go.
I think I have a great dish.
Whoo! And I really think that they should rename it the steak Addison, 'cause it's awesome, like me.
Wow, describe the dish, please.
I made a steak Diane will grilled asparagus with a stuffed lobster shell.
Now, date of birth? - 2005.
- 2005.
How on earth do you know about steak Diane? Um, YouTube.
Lobster gratin and a steak Diane.
How have we cooked the steak? What temperature we going for? Medium rare, Chef.
And it is medium rare.
Steak Diane, delicious.
Lobster, delicious.
Does it need two cream sauces? Not really.
However, young lady, yet again, another victory for Addison.
Thank you, Chef.
The lobster, you took it out of the shell, mixed it with what? A cream sauce, which is just brandy, shallots, garlic, parsley, and Dijon mustard.
The flavors are great.
If anything, take that lobster with the cheese on it, throw it into the oven, let it gratiné, get nice and bubbly and brown and golden.
But again, the cook on the steak, the sauce, the lobster, everything on it is seasoned great and cooked beautifully.
- Good job.
- Thank you, Chef.
Great job, Addison! They absolutely loved my dish.
I mean, I hit the 1980s out of the ballpark.
Next up, Tae-Ho.
I know how to cook lobster, so I know for a fact my lobster is cooked perfectly.
So hopefully my surf and turf becomes a 2015 classic.
Tae-Ho, describe the dish, please.
I made a dynamite lobster torn up with a sriracha mayo lemon sauce on top of a delicious pan-seared filet mignon on a bed of cauliflower spinach mash.
Now, young man, if you were in one of my kitchens tonight, you would've been fired.
Now, young man, if you were in one of my kitchens tonight, you would've been fired.
Because you just don't put sriracha, a store-bought sauce, something so powerful, in a mayonnaise, and then douse it over the best lobster and the best filet mignon.
Now, visually, you can see the filet mignon's overcooked, right? Mm-hmm, on the outside, yes, it is.
Why would you put spinach in that cauliflower purée at the end? I guess I may have just blanked out when I was thinking about adding spinach in the cauliflower purée.
Because a spinach and cauliflower purée doesn't happen.
Okay.
Mm-hmm.
What you have got right is the cook on the lobster.
You've taken it out of the shell.
I got slightly upset with you when you were poaching it in bland water.
You then corrected that and added salt.
The cook on the lobster you brought back to something delicious.
Thank you, Chef.
- Thank you.
- Okay.
All right, next up, Zac.
Even though I burnt my hand and I barely finished, at least it's all on the plate.
I just hope that everything tastes delicious.
Thank you.
So, Zac, 60 minutes was like a battlefield for you.
Yeah, rough day for me.
What's the dish? This is a pan-seared filet mignon with a boiled and then basted lobster tail with a parsnip purée, served with a potato fondant.
Let's get down to business.
What are you hoping for on the cook of your filet mignon? Medium rare.
The moment of truth.
Oh, it's perfect.
You got beautiful color on the outside there, considering how nice and pink you kept the center.
- Zac, that's perfect.
- Great job.
Thank you.
Great seasoning across the board.
- Thank you.
- Execution cookery of both that lobster tail and that filet mignon, pro.
If I were still wearing my roller skates and my amazing neon workout outfit, I would tell you that this is one bodacious surf and turf.
- Nice job.
- Thank you.
Amaya.
Please, describe your dish.
I have a filet mignon with a lobster, green rice, and my secret garlic sauce.
Don't put too much, it's very, very, very, very strong.
Oh, the garlic sauce? Yes.
- Oh, my goodness.
- Yes.
What, do you think that we're vampires? No.
What are you trying to do with that thing? No, it's supposed to be with the rice.
Oh, well, why don't you tell me that when I'm eating it with a steak? I'm sorry.
So the steak, under.
The lobster, amazing.
I love the grill marks, the smokiness on that, the color.
The sauce, you need to tone it down a little.
Okay.
But all in all, great flavor.
- Thank you.
- Good job, Amaya.
Mia.
Come on, Mia! You can do this! Go, Mia! Describe the dish, please.
So you have a green peppercorn steak au poivre with creamed Brussels sprouts and a traditionally boiled lobster with a lemon clarified butter.
Did you clarify the butter? Yes.
'Cause it's got a lot of fat down in the bottom there.
- It's melted.
- Melted.
The lobster, you can see already how undercooked that is.
Yes.
So I'm sorry, but I'm not gonna eat that.
The filet, nice sear on the outside.
Oh, dear.
So that's closer to rare.
Mm.
Sprouts are lovely, but unfortunately the lobster and the filet mignon are both undercooked.
- Thank you.
- Thank you, sir.
Since I'm a vegetarian, I don't really cook lobster or steak, and it just didn't come out, I guess, the way I wanted it to.
I don't think they're gonna accept that I messed up twice.
Next surf and turf from Kaitlyn.
All right, Miss Kaitlyn, tell me what we have.
What you have is a lobster cooked in a beurre blanc sauce with a filet mignon with a balsamic drizzle, parmesan roasted potatoes and fried baby Brussels sprouts.
This looks about as great as it sounds.
So what are we looking for temp-wise? Medium rare.
I mean, that right there is a pretty textbook cook on a steak.
Stunning.
You've got sear, color on both sides, beautiful pink in the middle.
Great flavor.
You basted it with herbs.
What is that, rosemary? Rosemary and thyme.
Mm-hmm.
Comes through.
I am really proud of you for being able to nail that.
It's a lot of technique, skill, seasoning, and you nailed it.
- Thank you, Chef.
- Good job.
So talk me through the lobster.
For the lobster, I just boiled it for about four minutes and then put it in my beurre blanc sauce, which was shallots, garlic, white wine, heavy cream, and butter.
How did yours come out? Definitely not as good as my mom's, but pretty good.
Mmm.
If yours is pretty good compared to your mom's beurre blanc, then I want to come over for dinnertime the next time that's served up, because your beurre blanc is one of the most delicious that I've tasted.
Thank you, Chef.
You totally took this 1980s dish and brought it into 2015 with such elegance.
And those fried Brussels sprouts on top are the perfect finish to this very modernized surf and turf dish.
Good job.
Thank you, Chef.
Good job, Kaitlyn.
Good job, Kaitlyn.
That was good.
Hit it lightly.
Last up, the surf and turf from Corey.
Yay.
I've made surf and turf before, so I'm very confident about my dish.
I mean, my steak is cooked very well, and my lobster tastes amazing.
Wow, Corey, it looks nice and artsy.
Thank you.
I think this will be my way up to the top.
So tell me, what is the dish? Well, I have a New York strip steak with a red wine sauce on a bed of asparagus and lobster with a lobster Creole sauce.
When you're cooking a steak, be it a filet mignon, New York strip, rib eye, what have you, you're looking for what temperature? Medium rare.
Medium rare.
What temperature would you say we have? Um, a little past medium.
I would agree.
The thing is, with the steak and the lobster as the heroes, you really want to make sure that those things are perfect.
Steak, seasoned well but completely overcooked.
Let's see the lobster.
Let's see the lobster.
Try this for me real quick.
Can't really taste the lobster.
How's it taste? A little salty.
Yes.
Very salty.
That's why you don't taste the lobster, 'cause you taste the salt.
Right? When you season something, all you're doing is adding a little so that it tastes more like itself.
A little bit of salt makes it taste like super lobster.
Here I taste salt and I'm dying for a glass of water.
The sauce, great sauce work.
The vegetables are cooked nice.
It's a great concept for a dish.
I mean, if I saw it I'd be like, "That looks really pretty.
I want to try that.
" But you really, really need to make sure that you taste, taste.
If you need to, you can add a little more salt, add a little more, but you can't take it out once it's in there.
So next time focus on that, okay? - Yes, Chef.
- Thank you.
Thank you.
I am seriously embarrassed right now.
I mean, my lobster was too salty.
My steak was a little overcooked.
Those are two huge mistakes.
Ugh! I'm not ready to go home at all.
That was a very difficult challenge tonight.
We were all very impressed by how well you did this evening.
But unfortunately it is an elimination challenge.
And sadly, we have to say good-bye to a few of you tonight.
We'll be back shortly.
Thank you.
Zac, you guys did a good job.
Thanks.
- Zac, I mean, one hand down.
- Yeah.
His lobster was cooked beautifully.
His filet was cooked beautifully.
Yeah, Kaitlyn as well, the finesse.
That's the first time I've seen a dish that I would love to put in my restaurant.
I think the three of us are safe.
Definitely, but I don't I don't know about Mia.
Mia, underwhelming, and also the lobster was raw.
Guys, I couldn't get it out of the shell.
- No.
- I think I failed.
Everything was messed up.
I think you did okay.
Tae-Ho, a bit of a disaster there.
You gave me a sriracha dish with a side of lobster.
Totally.
Corey, I loved the fact that he tried to elevate it with a New York strip, which is hard.
The dish looked beautiful, but you taste it I almost had to spit the lobster out.
I don't want to go.
- We agree? - Totally.
All right, everyone, please come down to the front.
Tonight we gave you a really hard challenge, taking a dish from the ancient 1980s and turning it into a cool, contemporary dish to represent 2015.
Now some of you absolutely excelled, and one home cook in particular turned out a plate that we could feature in any of our restaurants.
Congratulations, Kaitlyn.
Good job.
- Whoo! - Good job, Kaitlyn.
- Good job.
- Good job, Kaitlyn.
That said, you are going nowhere, except upstairs to the safety of the balcony.
Good job.
Off you go.
Well done.
I'm so happy that I won 'cause I make it through to the next round.
My goal in this competition was top ten, and I am so close to making it there.
All right, that leaves six of you.
Would the following home cooks please step forward? Amaya.
Addison.
Zac.
You three home cooks, age 10, 9, and 12, are going up to the balcony.
You are all safe with great dishes tonight.
Oh, lord.
Oh, lord.
That leaves three talented, very accomplished young home cooks.
All three of you worked extremely hard.
Unfortunately your dishes weren't on par with everybody else's.
Corey Young man, I would like you to make your way up to the balcony.
Yes! - Thank you, sir.
- Thank you, you're safe.
Thank you, sir.
That means, unfortunately, Mia and Tae-Ho, tonight is your last night in the MasterChef kitchen.
But remember what you've done, top 14 of the best young home cooks anywhere in this country.
Tae-Ho, what have you learned so far in this incredible experience? I'm going home with my head up high, 'cause I learned a lot, and just more skill than I had when I first came in.
Good.
Mia, have you had fun? Yes, sir.
And what's been a highlight of your journey here in "MasterChef Junior"? Beating your head up with a stick.
Appreciate that.
You've done very well, both of you.
Take care, guys.
Thank you.
- Thank you, guys.
- Good night.
Bye, you guys! We're gonna miss you! - Keep cooking.
- You did great.
You guys did great.
I learned so much in this competition.
I'm just really happy I got to have this experience.
I'm really excited to see my dad.
He's gonna be so proud of me and all the meats that I can cook for him now.
I'm gonna go back to Austin, I'm gonna keep cooking, I'm gonna open up my restaurant for vegetarians like me, and I just can't wait for everyone to see what I accomplish in the next couple years.
Bye, guys.
I'll never forget my time here at "MasterChef.
" Meeting the Gordon Ramsay.
He's my idol, he's the reason I started cooking.
Technically, you've nailed it.
Thank you, Chef.
Great job.
Well done.
That is a huge honor for me.
Yes! Dang, I cried.
Fail.
Next week - Ohh! - A blindfold? The top 12