Masterchef (2010) s06e14 Episode Script

Previously on MasterChef The home cooks faced a fiery challenge.
Whoo! Stephen produced the hottest dish Great depth of flavor.
- Yeah! - You're this wild beast.
And put a target on Derrick.
Who will have to make the same dish in 30 minutes.
Buh-bye! But when his plan backfired The glaze awesome.
Shelly became the latest competitor to leave the MasterChef kitchen.
Tonight We got 22 minutes until we serve.
It's the most intense team challenge of the season, and the pressure to impress This is a mess.
Pushes the home cooks - Let's go.
- Faster, Tommy! To their breaking point.
- Tommy.
- Tommy? - Tommy! - Shut up! God! And, in a gruesome pressure test I suggest you do not turn around.
Somebody head is on the chopping block.
Welcome, guys, come on down.
Oh, and there's more stuff.
Uh-oh! - Here we go.
- Oh, my gosh.
Please, line up.
- Oh, boy.
- Vegetables, okay.
Welcome back, everyone.
Tonight, you'll be facing your next big team challenge.
Okay.
You see those crates behind you? Yeah.
Tonight, you eight are going to have to prepare a dish with all of the incredible fresh food inside of those boxes.
But, guys, you won't be making just one dish.
You'll be making around 50 dishes.
- 50? - That's right.
A dish for everyone that we have coming to dinner tonight in the MasterChef restaurant.
And as you would expect, it's fully booked.
- Wow.
- Ohh.
Tonight's guests are VIPs that are now shaping the future of restaurants around the world.
Tonight, each team will have to create an elegant, composed MasterChef-worthy entree for all of the VIP guests dining in our restaurant.
They are going to be the judges tonight.
All right, Tommy and Hetal, you had the winning dishes in the last elimination challenge.
So that means you will have the honor of being tonight's two team captains.
- Awesome.
- Please come on up.
I've never been team captain.
I'm always following around other people who have got alpha-male personality, and they want me shh in the background.
Now, finally, I can show that I'm a person who can guide.
Tommy, you did have the winning dish, so obviously you get to pick first.
The first person that I'm gonna choose has shown an appreciation for all things from the earth.
The world-famous urban gardener, Stephen.
Wow.
Oh, my God, I don't believe it! What did I do so wrong in my life that Tommy has to pick me first? We're almost polar opposites.
Right, Hetal, time for your first pick.
So this person I've worked with before.
I know they know how to handle an assembly line, and he can plate beautifully.
I'm gonna pick Derrick.
Derrick, wow.
Hetal does not have the voice of a leader.
Like, she does not know how to communicate.
And she's a vegetarian, so right now, I'm worried about the protein box it says meat.
Tommy, second pick? Katrina.
Katrina, wow.
Strong pick.
Right.
Hetal? Second pick.
I pick Olivia.
- Thank you.
- Olivia, welcome.
Good.
Tommy, last pick.
Obviously you get to pick for both teams.
It's a hard choice.
Claudia's wonderful, but I'm gonna choose Nick.
Wow, Nick.
Great lineup.
- Mm-hmm.
- Fascinating.
Thank you, sir.
Claudia, come pick up your apron.
The Red Team is my team, and I feel pretty good about my choices.
Okay, both teams, go behind your boxes.
I just hope that they take my advice and listen to me because we've got to do something really fabulous.
Both teams, are you ready to see what you have inside those crates to cook with tonight? Yes, Chef.
Good.
Very carefully, open your vegetable boxes.
One, two, three.
Lift.
- Oh, my God.
- Ooh! - Yay! - Wow! It's like my backyard, man.
If I die of irritation from working with Tommy, I want you to put me in this box and put me in the ground with all these beautiful vegetables, man.
This is a dream come true for me.
All right, guys, now for the good stuff.
Nick, what are you hoping is in that meat box? Oh, just pig.
I love pork.
Okay, it's time to find out exactly what meat you're gonna get your hands on.
On the count of three, open your boxes.
One two three, open.
Yes! No meat! I am so happy.
This is the type of challenge I should be captain of.
Vegetarian challenge.
Me and vegetarians don't really see eye to eye.
I love meat.
Tonight, your diners are the who's who of the vegetarian world.
Restaurateurs, amazing chefs, phenomenal food critics who all happen to be vegetarian.
Right now, millions of Americans follow a strict vegetarian diet.
Their influence can be felt literally across the globe.
Wow, wow.
All right, you will have just 60 minutes to prep your composed vegetarian entrees before 30 minutes of restaurant service.
Your one hour starts now.
- Go.
- Push, push, push, push.
- You guys got it? - We're going Indian.
I'm going to be assertive.
I have a direction.
I know what I want to do.
Following your lead.
Go in here.
This is my vision, my idea of what I think vegetarian food is and should be.
We're gonna do a potato, chickpea, English pea, and cauliflower curry with a tomato gravy, and then we're going to do a coconut chive rice with a raita, which is a yogurt sauce.
My only concern right here is that you're the only one that knows those spices and none of us do.
There's four of us, and I can walk us through it.
- It'll be fine.
- Let's go, guys.
- Let's go, let's go.
- Excuse me.
Let's let's think seasonally.
Beluga lentils, fall.
Buttersc squash, fall.
I'm thinking mushroom, crispy goat cheese with the nuts.
We could even cut these and dice 'em with the beluga.
Are you sure we shouldn't do just a tiny bit of a rice? No rice.
My team, several of them have already been team captain, and they always want to be team captain.
Maybe we can also do tiny white asparagus tips? - We could pickle those too.
- No.
No? Could we do melon balls of a cucumber, cucumber pickle? - Too long.
- Too long.
These are the people that I picked.
I wanted these kind of people.
Now I've gotta deal with 'em.
- Okay.
- Okay, go.
Need this.
Olivia, grab garlic ginger chilies.
- Mushrooms.
- I've got the goat cheese.
Hetal, Tommy, get your teams moving faster.
Let's go! Okay, yes, Chef! The first time we've ever done this, into the MasterChef restaurant.
Yes.
It's a direction that more and more restaurants are going.
Yes, I mean, even fine dining restaurants with vegetarian menus, there's sort of seven, eight, nine, ten courses.
Yeah.
You don't need the crutch of dairy or meat - You're absolutely right.
- To elevate vegetables.
- It's a true test of a chef.
- Exactly.
Let's talk about the teams.
Tommy, captaining the Red Team.
If they all work together and communicate, they have really high hopes for putting together a beautiful celebration of vegetables.
The jury's out.
Has Tommy got a voice? - Can Tommy captain a team? - Exactly.
Is he gonna be trodden on, or is he gonna march his team to victory? - We've got radishes going.
- Tommy, go faster! - Two at a time! - I am going as fast as I can.
Two at a time.
I see one at a time.
Go two.
I'm not doing two at a time.
Florets, little bite-size florets, please.
Blue Team tonight, captained by Hetal.
I am expecting some of the best vegetarian dishes anywhere in the country tonight, because she is a vegetarian.
Tonight, she's got to shine.
All right, here's your onion.
That's exactly what I want.
Thank you.
Halfway.
Let's go.
- Hetal, how are we doing? - Good.
Describe the dish, please, quickly.
I'm making a chickpea tomato curry and then a dry curry with potatoes and cauliflower and then a coconut brown rice that's already in the pressure cooker.
Are you opening up and delegating as well, because - Yes.
- I know this is all going on in your head, but right now your team - needs to be inside your head.
- Yeah.
Now, Derrick, how are you feeling? Are you happy with what's going on? I'm going with my team captain.
These are elements that I'm not really comfortable with.
Young lady, you've got to delegate.
Potato's raw, cauliflower raw.
- Gravy - Yeah.
Working, but nothing's going to be ready in time if you don't move your ass.
Quickly, let's go.
Come on.
I'm gonna cut these smaller because they're too big.
They're not gonna cook.
- Oh, dear, oh, dear.
- Pull these higher.
Blue Team tonight, all over the place.
Everyone's watching Hetal, and all the veg are raw.
Potato's raw, cauliflower's raw, and, guys, you got 29 minutes to go.
- Right.
Right.
- [bleep.]
move.
You guys, make sure you taste.
I don't know what I'm tasting for.
That's way too much water, Claudia.
Everyone besides Hetal is on the same boat as I am.
We all need direction.
We need to know what our next step is.
- Cauliflower, more? - Yes.
- More of everything? No? - No, no, no, no, no, no! Right now, we're all running around like chickens with our heads cut off.
We have so much to do.
And nothing is done.
Please speed up! Hetal, this is a mess.
Unbelievable.
Hetal, I need better direction.
Come on, guys, speed up.
Please speed up! - Okay.
- Hetal, this is a mess.
Unbelievable.
These are smoking, smoking, smoking.
At this point, everyone's freaking out.
So I need to take a few minutes, explain to them what I want, and get them on track.
Derrick, I need you to get me some more onions.
What do you need with these onions? Blend the [bleep.]
out of them.
I show them how to make everything step by step.
Cook these down.
More cumin, more salt.
Good.
I love this.
Thank you.
You're teaching me.
This is veggies taken up a notch, and hopefully they understand why I chose the menu I did.
- Cilantro herb oil's done.
- Perfect.
All right.
Right.
Tommy, describe the dish, please.
We're gonna do a butternut squash cradle stuffed with black beluga lentils Right.
On top of a portobello mushroom and a goat cheese medallion.
Guys, what's happening to the goat cheese after here? - What are you gonna do? - We're going to slice it.
That's gonna go right on the top of the medallion.
Has anyone tried slicing one? Can you put one on a board? I'm gonna show you what happens.
It's gonna squish.
See, you know this, but you're not saying anything.
I told them this.
I told them this.
They argued and fought me back every way.
- Hey, look look at me.
- That's what I want.
- No, no.
Hey.
VVIP.
- Sorry, sorry.
- I see that.
I see that.
- VVIP.
I see that.
Okay, so then we gotta scratch it.
Where's the voice of reason here? Come on, guys, we're better than this! - Just toss the goat cheese.
- 86.
Oh, dear.
I mean, shocking.
Red Team are in disarray.
They're all over the place.
Tommy's not stepped up.
Now they're slicing They're not even cooked yet.
I mean, how they're gonna get that dish together, I don't know.
We're gonna do little goat cheese balls.
We're not gonna have enough.
No, leave that.
Leave it? It's easy.
She threw it away, so we don't have any more.
- It's easy.
- Just eat all the cheese.
Let's get it done.
We got 22 minutes until we serve.
Nobody's listening to me, you guys.
- Ohh.
- Oh, my God.
- What is he doing? - Tommy, faster.
There's a whole nother pan that needs to be done, dude.
- Like now.
- Okay.
One tray is coming for you.
How is the rice? It should be done? - Is the rice done? - I don't think it's done.
- So much liquid.
- Taste it.
Is the rice not going to work? There's too much liquid.
What's wrong with the rice? Is there no way to reduce - Like, cook it out.
- No, it's like complete water.
Guys, what's happening? We're just getting as much of the potatoes and the cauliflower in.
- How's the rice going? - The rice is no good.
- The rice is too wet.
- Is the rice off the menu? Apparently the rice is off the menu.
Unless you can tell us how we can save it.
Look at this one.
Ooh.
If this is an essential part of the dish, what else can you do? You make it into, like, an Indian congee, sort of rice porridge.
There are so many ways to resolve this, but you have to be clever and creative.
Yeah.
Thank you, Chef.
It's all on you guys.
Make it work.
Did you do you did all the rice on that? We used it.
We used it.
You did all the rice on that? Brown rice is not going to cook in 15 minutes.
It took 25 minutes to cook the brown rice.
It's because we had too much liquid.
What's going on with the Blue Team now? Their rice is watery, and they want to just throw it away.
- Are you redoing the rice? - We're not making rice.
I don't know that it's really going to come together.
They don't have a backup plan if something doesn't come together.
I'm hoping Hetal steps up and makes it, but she has to understand the art of delegation now.
- Exactly.
- We have to solve for the rice.
Strain it.
See what happens.
Look, underneath there.
- Yeah.
- You know? - This one's good.
- Like, come on, guys.
- Ridiculous.
- Blue Team, come on! Hetal, let's go! Stephen, 15 minutes.
What are we going to do to pull this back? Right now, I'm getting all the mushrooms on the racks, - the squash on the racks.
- Okay.
I got my lentils finished right here.
I got my mushroom sauce is there.
- Okay.
- It's [bleep.]
pure silk.
- It's great.
- All right.
- Where's the goat cheese at? - The goat cheese went off.
Tommy, how do you feel about no goat cheese? I'm not happy with it, but that's what my team wanted to do they overrode me.
So, Tommy, are you gonna be able to own this? I am trying to own it.
It's not something I really want to take possession of at this point.
Step up.
Now you're the boss.
- Yeah.
- Good luck.
Okay, here, here, here.
Red Team, Blue Team, service begins in six minutes! Our vegetarian guests are starting to arrive in the MasterChef restaurant! All right.
I'm looking forward to seeing the creativity that the chefs bring to vegetarian dishes, because I don't think that there's enough of that.
I think a lot of times people forget that, you know, vegetables or foods have natural flavors.
They often put way too much cheese or butter or something to overcompensate for that.
Perfect.
Hetal, Tommy, two minutes to go.
You've got to start plating, guys.
Okay, I'm doing one plate as a demo.
Yeah, go ahead.
Okay, can we start plating dishes? Yes, go for it.
- Stephen, I need your sauce.
- Hey.
Do you think you may want to slice these in half - while you stand right here? - I don't know.
- This is your plate.
- Okay.
- Tommy, speed up.
- Almost finished.
Tommy, tell me what you're doing so I know.
I'm trying to plate these plates and get these plates out.
Tommy, we gotta hurry up.
And all I can hear is "Tommy, don't, Tommy, Tommy, please!" Okay, push it faster, Tommy.
Don't ooh! Oh, God! Last minute, guys! Tommy, fight to push it, please.
Listen, we can't have this up here.
Okay.
Can you guys get that plate together in one minute? - Tell me the truth.
- Yes, I'm getting it.
Tommy! Hurry up.
It's like three wild dogs in the yard, barking and barking and biting at each other! Tommy, don't stop moving! If you can't do that fast enough, let me know, I'll do it.
Do you know what I have to say to that? - Tommy, faster.
- Tommy.
- Tommy, can you? - Shut up! That's right.
Shut up! Unbelievable.
Last minute, guys! Can you guys get that plate together in one minute? - Yes, I'm getting it.
- Hey.
Tommy, if you can't do that fast enough, let me know, I'll do it.
Shut up! Miraculously, she shut up! I should do that more often.
- How's that? - That looks beautiful.
Attaboy, Tommy.
Time's up, guys.
Start serving! Everything needs to be in the middle.
Me and Olivia are gonna work together, do four.
You guys are gonna do another four, got it? Got it.
You guys do two.
We'll do two.
- Two complete? - Yes.
So I'll take one brown sauce over here.
You got it.
Here you go.
Service starts, and suddenly, a miracle happens.
Katrina, you're keeping an eye on the table? Yeah, we're rocking and rolling.
- Here you go.
- Service, please.
We start to blend into one person.
More greens on top of that, Nick.
- All right.
- We actually are a team.
Do we have the pea tendrils on this? No, you guys need it.
Here.
I think my dish looks beautiful.
Okay, table one and two service.
You have your little perfect square of rice with, like, curry cascading one side and the dry curry cascading down the other side with the cucumber salad on top.
Go, please.
Thank you.
And I know that the vegetarian VIPs will appreciate where I'm coming from.
Wow.
Hi, guys.
So, Elizabeth, tell me what we're thinking right now.
I'm actually leaning a little bit toward the Blue Team's plate.
- Okay.
- It was perfect.
The sauce on the chickpeas was so bright and s It tasted really delightfully fresh.
- Good, good, good, good.
- Cool.
Service, please.
Table three and four.
Carolyn, tell me what you're thinking.
The Blue Team's spiciness was overwhelming - all the other flavors.
- Yeah.
Okay.
- Do the radishes as I wipe.
- Ten-four.
- So, Bob - Yeah.
Who are you gonna go with, Red or Blue? Whew.
I would go with the red.
The squash is cooked perfectly.
The sauce is amazingly savory.
Isn't it good flavor on it? Amazing.
Scary.
And these pickled radishes are delicious, and they're gorgeous! If we could do more lentils, I would appreciate that.
My disappointment with the Red dish was the lentils.
You thought they were under? I thought that they might have been a little overdone, and it's something that I feel I've seen before.
Go, go, go, come on, you guys.
Please speed up.
Blue Team, let's go.
Perfect those last tables.
It's okay.
We're gonna be all right, guys.
I prefer the Blue Team's plate.
The rice was, like, so well cooked, and the combination of, like, the sauce was so perfect.
Delicious.
- Let's hit the gas a little.
- Yep.
Last table, Red Team.
One more? I prefer the Red Team.
I really liked the butternut squash, the earthy textures.
It was really good.
I'm I'm all Red.
Come on, eight minutes, come on.
- Eight minutes, guys.
- Let's go! - Push, we gotta push! - Hurry, push, push, push, push! - Here.
Service.
- One more, Tommy.
One more, baby.
- Service.
- Table 16.
- This is it.
- Hurry, hurry, hurry.
Okay, Red Team, Blue Team, listen.
All the plates have gone out.
Good job.
Right now, there is nothing you can do.
Blue or Red? Hmm.
Thank you.
It's definitely the Blue Team's plate.
- I'm heading towards Red.
- Yeah, we're liking it.
Thank you.
Ladies and gentlemen, thank you so much.
I hope that our talented home cooks really delivered a truly memorable meal.
Please welcome the teams that made your exquisite vegetarian dinner.
First up, the Red Team, ladies and gentlemen.
And the Blue Team.
Well, an incredible night.
Sadly, there can only be one winning team this evening.
Ladies and gentlemen, your votes have been tallied.
Not only do I have butterflies in my stomach, I've got bats with teeth in my stomach! The team that will be safe from elimination It is important for me to win this challenge 'cause these are my people! This is the one I need to hit out of the ballpark.
With a huge margin of 13 votes Congratulations Red Team.
- Oh, man.
- Oh! Mwah, mwah, mwah, mwah! I'm the team captain, and we won! I cannot believe it.
I am bursting with pride.
Red Team, congratulations.
Please make your way up onto the balcony.
Blue Team, you know That means you all face the dreaded pressure test.
Follow me back into the kitchen, please.
Let's go.
Having lost the first MasterChef vegetarian challenge, I feel extremely guilty.
It was my vision, my idea that failed, and I know one of us has to go home, and I put us in that situation.
Blue Team, you are all now staring elimination in the face.
Olivia, Claudia, and I do not deserve this.
We gave Hetal exactly what she wanted.
Did she want a pressure test? Is that what she wanted? Hetal, Derrick, Olivia, Claudia, at least one of you is about to cook your last dish in the MasterChef kitchen.
The hero of your next dish is resting under those boxes behind you.
Turn around and have a look.
They're all different sizes.
Every box on those stations is different, but they all share one common theme.
Will you all randomly select a station? Let's go.
The competition is fierce, and it is just silent.
You could hear a pin drop, 'cause at this point, it's like you're fighting for your life.
I can't even imagine what's coming.
Hetal, you were the team captain in tonight's vegetarian challenge, so, on the count of three, lift your box.
One two three, lift.
Hetal, you were the team captain in tonight's vegetarian challenge, so, on the count of three, lift your box.
One two Three, lift.
- [bleep.]
.
- God.
- Ugh! - No.
This is probably every vegetarian's worst nightmare.
It's dripping blood from the back of its head.
I can see its, like, cerebrum from the back.
Ooh.
That's right.
It's a lamb's head.
I doubt you've cooked one of those before.
Never, but I've dissected a lamb biology class and I'm just gonna go at it like it's science.
Right.
Next.
Derrick, on the count of three, lift your box up.
One two three.
Gross.
Is that a halibut head? It is exactly that.
- I'll take this.
- Swimming with the fishes.
Now, have you cooked with that before? No, I usually get this part over here.
No.
Claudia, something tells me you probably know where this is headed.
One Two Three.
Yes.
It's a pig's head.
It is indeed a pig's head.
Oh, how am I not upchucking right now? Whoo! Back in Mazatlán, every really major party, we do a whole roasted pig.
I am totally in hog heaven right now.
Wow.
Hetal, are you okay, darling? For the final box, I suggest you do not turn around.
I didn't I don't wanna look.
No, I wouldn't if I was you.
- Olivia - Yes, Chef.
On the count of three, lift that box.
One two three.
Ugh.
Oh, my God.
Okay.
I think it weighs more than you.
Olivia, you have a huge cow's head.
Yeah, I do.
Now, any great chef knows how to use the entire animal, all of the parts: the innards, the tails, the hooves, and of course, the heads.
Tonight, you'll need to use your heads to make sure that you aren't the one going home.
You'll have just 60 minutes to make us an incredible dish featuring at least one part of that head.
You'll have access to a limited pantry where you'll find an array of ingredients that can really help make your dish shine.
Your 60 minutes starts Now! - Let's go, guys.
- Come on.
It's exactly what I want.
Beef stock and polenta.
Do not think about it.
You can do it.
- Wow.
- This is intense.
How ironic, from a vegetarian challenge to a head.
- Ugh.
- Now they have to step up.
We have four different heads.
Which one of those home cooks are you expecting great things from, and which are you worried about? Hetal doesn't look right.
I mean, a nightmare for any vegetarian.
- Yeah.
- Out of her comfort zone.
More importantly, she's never cooked a lamb's head.
All right, buddy, I'm gonna need you to move.
You know, Derrick arguably has the easiest protein, but is there a possibility that Derrick could sort of overthink the halibut? There's not much flavor there.
They flake easily, they go dry easily, and they are so easy to overcook.
- Yeah.
- Ugh.
I'm very concerned with Olivia.
She's dainty with her plating, and it's very hard to make a 100-pound cow's head look gorgeous.
It's all got to be cooked in the pressure cooker tonight.
Otherwise you're never gonna make it within 60 minutes.
Yep.
Get out of my way, little piggy head.
I think Claudia wants to send a strong message to everybody up on the balcony tonight.
With the pig, you know, she's at home now.
That's in her wheelhouse.
She, tonight, is gonna shine big-time.
Claudia's already smells good.
Claudia, you got it.
Come on, guys for one of you, your last time cooking in the MasterChef kitchen.
- Right, how are you feeling? - I'm feeling okay.
Tell me about the dish.
What are you doing? I'm gonna do shredded tongue and cheek - Cheek.
- On some turmeric - Jasmine rice.
- Rice.
Lamb, I've worked with before in the biology lab Right.
You've never And in Indian food, it's pretty common.
So you've dissected a lamb? You didn't eat it.
You didn't cook it.
No, but I study, you know what I mean.
Either way, you've got 45 minutes - to that cooked.
- Yeah.
That's raw, lid's not on, and somebody's going home.
Yes, yes, yes.
- Wakey, wakey.
- I can do it.
Concentrate.
- Olivia - Yes, Chef.
Tell me what we're doing.
A barbecue beef cheek with cheddar polenta and sautéed peppers.
Now, if Hetal survives and you go home on the cow's head That's not going to happen.
Who is going home? You know, Derrick has something that cooks really quickly, and I think he has a lot of time to overthink.
Do you think he deserves to go home? I think you're talking to me a lot, and it's screwing me up.
All right, well, good-bye.
I love you, but sorry.
Derrick, what are you making? It's a tandoori-spiced halibut cheek over a coconut cauliflower puree.
Okay.
Smoked mango balls and a grapefruit gastrique.
Smoked mango balls.
He just said smoked mango balls.
Oh, you're spilling over there.
Just too high.
So this is your third time now with one of these black aprons on.
Do you feed off of the pressure? I love pressure it's like being onstage with the spotlight going, you know? - Yes.
- I'll rock this black apron - all the way to the end.
- All right.
- Good luck.
- Thank you.
Thank you.
Right, Claudia, how are you feeling? I'm feeling great, Chef.
You sort of love the fact that you've got a pig's head on there.
Why is that? Pork is so significant to Mexican cooking.
Yeah.
What are you doing? What's the dish? I'm going to be making braised pork cheek tostadas.
It's gonna look like a tostada stack.
Are you Can you hear me? Dr.
Spock.
Do you have them in there already? Yes, Chef.
They're already in there.
- And I'm gonna be making some - Beam me up, Scotty.
- So, confident? - Absolutely, Chef.
I think you're really gonna love this.
- Good luck.
- Thank you, Chef.
There we go.
Wow, all right, so I'm worried about Olivia right now.
She's got those cheeks cooking in the pressure cooker.
I didn't see a lot of herbs or garlic.
Once that's cooked, you can never go back and put that flavor in that's gonna penetrate - the actual meat.
- No.
Christina, worried about Derrick? He's going with the halibut cheeks.
He's gonna do a nice cauliflower puree.
He's trying to sieve cauliflower puree.
But look at the winning team.
It's not coming out.
You can't sieve cauliflower puree.
- Uh-huh.
- They want hi.
.
Out.
Ow! - Good job, Derrick.
- Thank you, Stephen.
I think it's starting to really get to him.
- Oh.
- Oh, watch yourself.
Hey, hey! Dude, that thing will blow up in his [bleep.]
hand.
Oh, [bleep.]
! - Run.
- [bleep.]
! Derrick is all over the place right now, and nothing has made me happier in this entire contest than to watch my biggest competition's demise.
It kind of brings joy to my heart.
- Hey, hey.
- Throw it.
Drop it.
I personally think Derrick could go.
That thing is gonna explode.
come on.
- Oh.
- Watch yourself.
- That thing is gonna explode.
- Hey, hey! Oh, [bleep.]
.
- Run.
- [bleep.]
! Throw it.
Drop it.
I personally think Derrick could go.
- Good job, Derrick.
- He's choking up.
He's feeling the pressure in the kitchen.
Stephen's talking to him.
You think that that's getting under his skin? - Yes.
- Yeah.
Not contender.
Pretender.
I'm definitely feeling the pressure.
Stephen is being so vocal about getting me out of this competition to try and get in my head.
So let him talk all he wants.
I don't care about you and your garden.
I'm here to win.
Thinking about the plating.
Start visualizing the dish in your mind.
So four home cooks at least one of them is going home.
- Yeah.
- Who's it gonna be? My big concern tonight is Olivia.
Looks bad.
You know, Hetal's sounds good, but again, she's never cooked lamb before.
She's not tasting.
Is that raw, is that I can't even tell.
Two minutes remaining, and for one of you, your last two minutes in the MasterChef kitchen.
You've got to start plating, guys.
Go, go, go, go, go.
Get it in, Claudia.
Why can't I get this out? Please, taste everything on there.
Start finishing off your plates.
Good job, Olivia.
You got it.
Come on, guys.
Wipe and garnish.
Your dishes need to be down on the front bench.
Come on.
- Ten, nine, eight, seven - Hetal.
You've got to be on the front bench, Hetal.
- Six, five, four, three - Five.
- Move.
- Two, one.
And stop! Hands in the air.
Good job.
All four of you, well done.
Seriously, that's what I call a pressure test.
- Incredible.
- They're beautiful.
- The dishes look amazing.
- Awesome.
- They look great.
- Great job.
Let's start off with the team captain in the last challenge, the vegetarian.
Looking at my dish, right now, it smells amazing to me.
But because I couldn't taste it, it could be under-seasoned, it could be over-seasoned, it could be too spicy, not enough salt.
I don't know.
Hetal, describe the dish please.
I have lamb tongue and cheek braised in curry spices with turmeric jasmine rice, a small arugula salad, and a cilantro-mint yogurt and oil.
So, 'cause you can't taste this dish, are you just going on perfumes - Smells.
- Smells, aromas? How do I know what's the tongue and what's the cheek? The tongue, I sliced up actually.
- And the cheek, I just - Shredded.
Shredded with my hands and a fork.
So you cooked the cheek and the tongue together.
Yes.
- Yeah, I mean - Bad? It's just confusing 'cause the actual cheek tastes delicious.
The tongue, it tastes nice.
I like the perfume of the spice but way too much rice, slightly undercooked.
It doesn't need both the oil and the mint.
Okay.
If you've got this level of finesse with cooking meat, how on earth you've never got that level of finesse cooking the vegetarian dishes? That's the weird bit about you.
You frustrate me.
I'm sorry.
Damn.
Next up, the halibut heads of Derrick.
Sounds like a band name.
It does.
"Derrick and the Halibut Heads.
" All right, tell me what we have here.
We have a tandoori-spiced halibut cheek over a coconut and orange cauliflower puree with braised cabbage, smoked mango balls, and a grapefruit gastrique.
Visually, it's the prettiest plate that you've ever put up.
Thank you.
But the flavors seem a little disjointed.
I mean, mango and grapefruit and smoke and tandoori spices? I mean, it's very much not just like a fusion but confusion.
It's, like, from all over the world.
The fish is cooked perfectly.
- Thank you.
- It's a great flavor.
I would have done grapefruit or mango.
I don't think they both need to be there.
The coconut and the cauliflower adds that earthy, musky flavor that the cabbage kind of adds, so they're doubling down on each other.
Okay.
I think a lot of people in the kitchen feel that you have a tendency to overcomplicate things, and I think that that's coming true here.
I just I really wanted to show you that, even under the most intense pressure, I'm not ready to go home.
What's really important is to understand you need to be able to rein it in sometimes.
- Thank you.
- Mm-hmm.
Okay, Claudia, so you had a pig's head.
- Yes.
- What's the dish? I've made a tostada stack today with a braised pig cheek, mango and pineapple salsa, and then a chipotle crema topped with crispy pig ear.
I think it's beautiful.
I'm just I'm gonna go in.
And this very much has a rustic charm, but it is vibrant and beautiful and thought out.
Ooh! Listen to that crunch.
Ooh! I love it.
It's so bright.
The heat is sort of, like, building and sneaking up.
You get those pig cheeks first with the crunch of the tostada.
The cabbage brings an acidity.
It's delicious.
Thank you.
Those pig cheeks are absolutely the star.
- Really great job, yeah.
- Thank you, Chef.
Olivia.
Hi, Chef.
Right.
Describe your dish, please.
You have a barbecue beef cheek with braised kale, sautéed vegetables, and cheddar cheese polenta.
Presentation-wise, it looks like it's just come out of a little neighborhood bistro 'cause it's got that rustic charm.
The cheddar cheese grits and the barbecue sauce classic.
Talk to me about the sauce.
How'd you make the sauce? First, I stewed down the onion and garlic, orange juice, and then I put a little bit of sugar.
Mmm, you like your things sweet, don't you? - I really do, yeah.
- Um, here's the thing.
Plating's smart, love the grits, the blistered tomatoes.
But the most bizarre thing about this dish, it's hard to identify that it's a beef cheek 'cause that sauce is so strong.
It could be anything lamb shoulder, it could be a lamb's tongue, a pig's cheek.
I want it to taste of beef.
This is really tough because you're up against some strong competition.
I'm gonna narrow it down now to every little detail because that's what it's gonna take to knock each other out of this competition.
And my issue with yours tonight, you've just forgotten the hero, and that's the beef.
That's my beef.
This is really tough because you're up against some strong competition.
And you've just forgotten the hero, and that's the beef.
That's my beef.
Thank you.
I'm really hoping that the judges see that I took a risk, and once again, Hetal makes Indian food.
Hetal, Derrick, Claudia, Olivia, can all four of you please come around front? It's getting tougher down there.
There was one dish tonight that all three of us agreed without a doubt was absolutely remarkable.
Congrats Claudia.
Great dish.
Well thought out.
Well executed.
Great flavor.
Please, head up to the balcony.
You deserve it.
- Thank you, Chefs, thank you.
- Claudia.
I did not deserve to be in this pressure test, so I am so happy to be going up to the balcony.
Now I'm back at the top, proving that I am a force to be reckoned with.
These decisions get much harder.
It's coming down to the wire.
You guys are getting better, stronger, more confident, so we are scrutinizing everything you do.
Please step forward Hetal And Derrick.
This is really hard.
But you are both safe.
Head up to the balcony, please.
It's okay.
No way.
It's okay.
Good job.
Olivia, you presented a beautiful dish.
Unfortunately, it didn't taste of what it should have.
- You've been amazing.
- It's been wonderful.
You've surprised us, but deep down inside, you surprised yourself.
Definitely.
Come say good-bye, my darling, please.
- Thank you for everything.
- Good job.
- Oh.
Good job.
- Thank you, thank you.
- Christina! - Oh! - You're gonna be great.
- Thank you.
Thank you so much.
- Can I do this? - You are doing this.
I didn't think you could do this earlier.
Right, Olivia, who's gonna become America's next MasterChef? I think the next MasterChef, the person that deserves it the most and embodies it and lives it and breathes it is Katrina.
- Good job, my darling.
- Yeah, thank you.
Please, put that apron on the bench.
Thank you, guys, so much.
Good night, my darling.
I'm the kind of person who used to make a lot of decisions out of, like, fear, but now I'm definitely far more confident in everything that I do.
Whoo! - Red Team.
- Yeah! I really do feel like, no matter what, this experience is what you win.
And, like, the time that you get to spend with Gordon Ramsay - Let's go.
- Christina Tosi, Graham Elliot, like, that's the win.
So clearly it's one of the prettiest plates out there tonight.
It's just like a punch of flavor with every element.
Thank you.
Whoo! Before MasterChef, I think I felt, like, really, really stuck, uh, in my life.
Yeah! And I'm I'm leaving now, but I feel, um free.
Next week Switch! The race to be the next MasterChef shifts into high gear Get those burgers on there now! In an explosive tag-team challenge.
- Take 'em off! - You yell at me one more time Who will cross the finish line? Yeah, baby! And whose MasterChef dream will fall short? - Get it on the plate! - Three! The skewers are burning! Blow it out! - Blow it out! - Two! I'm missing a bun! I'm missing a bun! One! - Oh, my God.
- Jeez.
- Oh, man! - Aah! Get ready.
Previously on Home Free Go.
Seven remaining couples competed to win a brand-new dream home.
We will demolish you.
Oh! - At the Drill Down Challenge - Go, go, go, go.
- Come on.
Come on.
Come on.
- Wait, wait.
Ben and Kasey won for the second time in three weeks, then shook up the teams Team Green! Gold Team 3-0.
During the biggest Oh, my God.
And toughest Ugh.
This sucks.
Renovation to date.
Quit your whining.
Some couples struggled.
I'm very tired.
I can't breathe.
Living on a construction site I'm not a carpenter.
At the inspection, Andi and Kate impressed my experts.
Beautiful table.
But John and Danisha were less impressed with others Is that falling apart? It's very crooked.
Leading to the Green Team's first win.