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NARRATOR: Previously on "Worst Cooks in America"...
Oh, my God! It's moving. It's moving, isn't it?
Hi, everybody. You look hungry.
BOTH: Surprise!
Really?
We got some spring rolls happening!
I want Bobby to taste the freakin' honey.
Mm-mmm-mmm!
This actually worked better than I thought it was gonna work.
[ Laughing ] Okay.
You are very much heading in a good direction here.
Thank you, Chef.
Danielle, I'm sorry.
I'm gonna have to ask you for your apron back.
Carol, I'm sorry.
NARRATOR: This year, 14 of the worst cooks in America
have been drafted into culinary boot camp.
Come on, Red Te-e-e-e-e-e-am!
Let's do it!
NARRATOR: It's cook or be cooked...
My spaghetti just turned brown!
...as they face their food fears.
Aaah!
And if they can't handle the heat,
their dreams of learning to cook will go up in smoke.
Can Anne Burrell...
Do not ever taste off your fingers in this kitchen again!
NARRATOR: ...and Bobby Flay...
Would the blue team stop burning everything in the kitchen?
...teach these kitchen klutzes
while pushing them to their limits?
You better be glad they're holding me back!
NARRATOR: No pain...
Ow! Mother...!
...no gain.
We are officially cooking.
What do I do?
The two that fight to the end
will cook a restaurant-quality meal
for three of the nation's top culinary experts...
No more plates?
...for a chance to win $25,000.
It's Anne versus Bobby as they take on...
the worst cooks in America.
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
FLAY: So, we're five weeks into the competition,
and Anne and I feel like we need a little rest and relaxation.
I'm feeling a little peckish.
Have you eaten anything today?
I'm starving.
I'm in a little mood for breakfast.
I don't know.
Should we utilize our sources?
[ Chuckling ] Yeah. Yes.
Good morning.
[ Bell dinging ]
[ Dinging continues ]
Oh, my gosh.
Stephanie, stop with the alarm.
What is that?
Where is it coming from? We are asleep.
"Ding, ding, ding, ding, ding, ding, ding!"
"Ding, ding, ding, ding, ding, ding, ding!"
"Bing, bing, bing, bing, bing! Bing, bing, bing, bing!"
Ohh! No mornings!
I hear something.
So we investigate.
[ Dinging continues ]
It's too early for this.
So, we go upstairs...
and what do we see?
[ Dinging continues ]
Good morning, recruits.
[ Laughs ]
I cannot believe that the chefs are in our house.
First of all, who gave you a key?
So, I'm sure you guys are wondering
what we're doing in your spare bedroom.
Is this a chef slumber party?
You guys are not the only ones
that have been working hard here at "Worst Cooks."
Anne and I have been laboring tirelessly,
teaching you guys how to cook, so...
We're taking a break.
You guys, however, are not.
So, we're gonna wait up here while you guys tackle
the most important meal of the day...
breakfast!
[ Laughter ]
Breakfast is my worst enemy. I can't even do toast.
We called in a special guest to help you make breakfast.
She is the chef of one of New York's best breakfast spots.
She's an award-winning jam maker
and an all-around goddess of "bakedom,"
Sarabeth Levine of Sarabeth's.
Love her.
This woman is an icon, especially in New York.
I mean, I've been to her restaurants.
Her food is ridiculous.
All right, recruits, head downstairs,
Enjoy your rest.
I think they know what breakfast is, right?
No idea.
[ Gasps ] Good morning.
Good morning.
Oh, cool. I'm Sarabeth.
You all excited about this morning?
Yeah.
JAMIE: Sarabeth, she's very easy, breezy.
She's like a mother.
I have many restaurants, and we make a lot of breakfast.
This morning, we're gonna make a classic, eggs Benedict.
Awesome.
The first thing you want to think about is your garnish.
Take your pepper. You want them to be a really fine dice.
We're gonna do the same thing with the red pepper.
The next thing I want to do is make the hollandaise sauce.
We're gonna separate the eggs.
These things can't separate egg yolks.
SARABETH: We just want three yolks.
You don't want any of the white.
If you want to do what I do in the bakery
when we separate an egg, watch this.
We use our hand, see?
[ Chuckles ]
And you go back and for-- Look at that.
So your hands get a little dirty. Big deal.
Okay, that's what cooking's about.
Now, one tablespoon of water, and then here's my lemon juice,
and we're gonna whisk that together.
Now, this is the tricky part.
Can you see? You're creating air.
And you have to keep moving. You can't stop.
[ Hissing ]
SARABETH: Check it out.
Look how beautiful, lemony in color this is.
[ Hissing ]
And we have to go back here
'cause we need the heat to melt the butter.
[ Hissing ] Phew!
SARABETH: Now we're gonna poach these eggs,
and at the same time,
we're gonna toast the English muffin.
This is an egg poacher.
JAMIE: The egg-poaching machine, it looks like a spaceship.
Blows my mind.
SARABETH: Now I'm gonna put these guys in here.
So, while your eggs are poaching,
I want you to keep a careful eye on your muffins.
You don't want to burn them.
Now, I'm looking for the fact
that the egg is still loose and the white is cooked.
Take this little guy like this and pick him up.
Sarabeth is the egg Jedi Master.
We're gonna go like this. Watch. Check that out.
Watch them wiggle. Watch this.
[ Laughter ]
Got it?
Oh, my God. These eggs are twerking.
SARABETH: And this is eggs Benedict.
So, that's a really important thing that that happens.
Yes.
Mmm!
That is good.
MIKE: I mean, Sarabeth, she makes it look like a breeze.
Like, she just opened a window and eggs Benedict wafted in.
Today you will have to replicate these recipes.
You guys have 30 minutes for this challenge,
and your time starts now.
DANNY: Our challenge is to make eggs Benedict from scratch.
We're making it for Bobby,
and he's not even here to watch us or help us.
That's gonna be a challenge.
"3 egg yolks, 4 teaspoons into water."
Let's see how this goes.
Okay.
BURRELL: The recruits think that we are just waiting for our breakfast.
What they don't know is,
we are watching their every move on closed-circuit TV.
That's what it's all about -- preparation, right?
God, I adore this dish.
Eggs Benedict is my favorite thing to order,
and now I get to make it!
This is a very exciting day for me.
My husband, Paco, does all the cooking.
So I feel bad, bad, bad that I can't contribute.
It's all about being delicate.
When I go home, I want to wake him up
with a beautiful eggs Benedict.
"Pop, pop, pop."
[ Squeals ]
Come on. Thank you very much.
Oh, my God. Did you just see that?
Oh, the claw?
Yeah, that's where you try to get the stuffed animal.
Come on.
Will the nails puncture the egg yolk?
Here we go.
MIKE: This feels like I have a bad head cold.
Ew-ah, ooh.
Like sneezing through your hand.
It's so slimy. [ Hawks ]
It is nastiness.
All right.
[ Gags, chuckles ]
MIKE: It doesn't want to let go.
I'm like, "Baby, you're not gonna be a chicken.
Just -- just give me that yolk."
How long is he gonna take to separate this egg you think?
Looks like he needs a Kleenex.
He's focused.
STEPHANIE: Perfect.
I definitely came into this competition
as "chocolate Barbie," but since being here,
I have learned a lot.
I can finally cook a meal for myself.
Who would've ever thought that?
So, I get my yolks in the bowl.
I eat a tablespoon of water and a teaspoon of lemon juice.
That seems like an awful lot of liquid
that Stephanie has in her bowl with her egg yolks.
BURRELL: It calls for a tablespoon.
She's using a measuring cup. [ Groans ]
Why does this look soapy?
This is not good.
The hollandaise sauce is looking terrible.
This does not look right. I have to start over.
Okay, let's try this again.
I mean, I'm doing everything Chef Sarabeth taught me.
A tablespoon of water.
She's making the same mistake this time
FLAY: Yeah.
15 minutes, everyone!
Let's go!
Whisk, whisk, whisk, whisk.
Get foamy, get thick, let's remove from heat,
start adding that butter.
Ooh.
Baby, this is a workout.
I'm feeling the biceps here.
Come on, hollandaise sauce!
[ Smacks lips ]
Boo-yah!
Ooh.
Don't be afraid of that butter.
Put it on the heat again, whisk that butter in there.
My kids are definitely getting older.
They're gonna be leaving home soon,
and it's really important for me to learn how to cook,
and it would be nice to have them home, you know,
on the weekends so I don't end up a lonely old lady.
Eggs Benedict, here we come.
I'm totally gonna make this for my girls.
Okay.
Me and the wife and kids will go out to breakfast sometimes,
but I want to be able to cook at home.
I have three daughters that have an interest in cooking,
and if this is something that I can get better at,
I can do it with them and foster that interest in cooking.
Awesome. Awesome.
My daughters tell me I'm not a cool dad,
but they're wrong, and I'm gonna prove them wrong.
This is hot. This is... [ Metal clatters ]
Whisk down. Whisk down.
[ Chuckles ]
♪ Whisk, whisk, whisk ♪
♪ Make a sauce ♪
Since arriving at boot camp, I feel like I have come so far.
Carie's doing a shake and bake with her hollandaise sauce.
Cooking with some confidence.
♪ Come heat up my butter ♪
I came in not knowing how to do anything.
My dad cut my steak until I was 18,
and then when I got married at 19, my husband took over.
I'm a different person than I was when I came in.
I have a chance to climb on the top.
Bam.
JAMIE: Oh, not yet.
Time is running out.
So, when the eggs are finished poaching,
I'm just gonna throw everything together,
get her stacked up, and get ready to go feed Chef Anne.
That's it.
Let's take a look.
I got to get this eggs poached. That's the biggest thing.
This is not cooking fast enough.
"Time...poacher."
"Time, poacher, pan," and it's like going faster and faster,
but these eggs are not turning white.
[ Sighs ] Come on, please.
They're still transparent.
Nothing's happening except time going by.
Guys, five minutes.
Five minutes.
This is it.
I'm screwed.
God, please.
I got to get these eggs poached. That's the biggest thing.
JAMIE: Ow.
One minute and 22 seconds.
Ohh!
My eggs are done. Now is the hard part.
Okay.
I have to flip the egg onto the English muffin
without breaking the yolk.
[ Giggles ] I'm, like, scared to do this.
Come on, you guys. Finish this up.
Ah! Got it!
AMBER: Oh, I'm shaking so bad.
I put my peppers and my chives, and the plate is done.
She's "over-ness." I'm gonna win this thing.
Ow!
MIKE: I'm trying to just give as much time as I can
to hope that these eggs are gonna cook.
With seconds on the clock,
I'm holding hot, cooked eggs in my hand.
Five...
four...
three...
two...
finito.
Time's up.
MIKE: I have nothing left but to see what Chef Anne says.
I hope this tastes delicious.
AMBER: Successful!
30 minutes ago, I didn't even know what poaching was.
DANNY: I can't believe I just made that.
I'm gonna apply to work at Sarabeth's restaurant
and make eggs Benedict all day long.
Good morning, Chef.
Good.
My fingers are crossed that Bobby likes this.
So, how was this process?
It was challenging.
Your poached eggs are really nicely cooked.
A little more seasoning on the hollandaise would be good.
But I like your presentation. It's very simple.
You should just know that I was watching you guys
on closed-circuit television
while you were cooking the whole time.
Sneak, Bobby. Sneaky.
I watched you struggle with the eggs a little bit.
You looked like a little bit of a mad scientist.
You're so, like, focused in, you know?
I didn't want to break the yolk.
Well, I know, but listen, you're much bigger than the egg.
Okay.
This has been a roller coaster, had some ups and downs.
But I think that you've made lots of strides.
Hearing Bobby say that about my food is "eggcellent."
Hi. How are you?
I'm good.
STEPHANIE: Going into tasting, I'm definitely nervous.
This hollandaise does not look right.
So, I have something to let you know.
We were watching you guys the entire time
on closed-circuit television.
[ Laughs ]
Yeah.
I thought there was soap in it.
Yes. [ Chuckles ]
I think that you put a little bit too much water in there.
Okay.
Let's see how your eggs came out.
They should be a little bit runny. There you go.
Thank you.
So, I like the idea of bananas and strawberries
and fruits on the plate, but this is basically inedible.
I can fight my way around it,
but I'm probably not gonna bite through the rind, right?
[ Chuckling ] Okay.
[ Chuckling ] Okay.
Here you go.
I've been pretty clear with my team -- no inedible garnishes.
Hold on a little bit more
Okay.
Sometimes you just kind of go off.
All right.
I'm very excited about cooking my kids eggs Benedict
for the first time ever.
It looks very pretty.
How did Sarabeth teach you to cook the eggs?
They're supposed to be runny.
More runny than that?
Yes.
The egg is slightly overcooked but not the end of the world.
The plate, actually, is a very nice presentation,
but your hollandaise sauce is just a little weak.
Right.
AMBER: I'm very disappointed, but I'm gonna keep on trying.
This is not gonna be the last breakfast for me.
Thanks, Chef Bobby.
Good morning, Carie.
I have a little confession for you,
that I have been watching you guys on closed-circuit TV.
I kind of saw you doing a little shimmy-shimmy happy dance.
CARIE: She watched me dance with a whisk.
Embarrassing!
I think your plate looks very nice.
Look at that.
Your eggs, I have to say, really nicely cooked.
But your sauce needs more seasoning --
like, more salt, more lemon.
We just need more flavor across the board,
but I think, overall, you should be proud of yourself.
I am proud of myself.
I honestly feel like I learned so much coming from Bobby,
and then when I came to you, you really took me over that edge.
So, each day, this gets better and better.
Just by you seeing the improvement
that you're making makes my job worth it.
Good morning.
Chef Anne, good morning.
You and I are sort of having breakfast together.
[ Chuckling ] We are.
JAMIE: It's like we're at a slumber party
and I'm about to braid her hair
while we listen to, like, boy bands.
Ooh! Nice runny eggs.
Very good, huh?
Thank you, Chef.
Your knife cuts on your peppers I think
could look a little bit more regular,
but they look pretty good.
Thank you, Chef.
So, do you think that Paco would be impressed
if you surprised him with this?
He would.
I feel like I'm learning so much,
See?
I mean, you didn't really want to start off here, did you?
This is true.
Remember that?
I do, and I swear I wish I could take it all back.
This makes me very happy to see you doing so well
and enjoying it so much.
Hurray!
[ Laughs ]
Um, these eggs are...
I don't want to eat those.
Lookit.
That's all uncooked egg white, and that, to me, is...
She wants breakfast. This is not breakfast.
It seems like your eggs were not cooking
Yes.
Or maybe we didn't get them in the pan quick enough?
That was the mistake I made.
However, I see very nice knife cuts.
That makes me very happy.
I've seen you make great strides towards improving,
Agreed.
Overall, how are you finding your experience here?
Because of...like, this,
I've learned that I love to cook.
I have a better quality of life because of this.
And so does my girlfriend.
Hurray!
So, since we're at breakfast,
and it's just the start of the day,
go gather your colleagues, get dressed,
and meet us in boot camp in one hour.
We are not going to be revealing
the winner of this Skill Drill Challenge
until we get back to boot camp.
I'll go rally up the troops.
That was tough.
CARIE: Yeah.
Hey. Yo. Yo, yo, yo, yo, yo.
Chef Anne just said they're not gonna announce the winner
until we get to boot camp, so we have no time.
We're leaving now?
Right now. Let's go!
Boot camp? Right now? Like, now?
Something is very sneaky today.
AMBER: We're bookin' it to boot camp.
[ Chuckling ] Let's do this.
JAMIE: To have us run over to boot camp
just to tell us who the winner is?
There is something more to the story.
Well, hello again, recruits.
ALL: Good morning.
Thank you again for breakfast.
And you guys got here really quickly. Hurray.
Overall, I have to say, we are very satisfied --
Well, I was -- with our breakfasts.
Yeah, so was I.
Good. Good job, you guys.
Time for the results.
So, for the blue team,
the recruit that made the best eggs Benedict is...
...Danny. Congratulations.
Thank you, thank you.
That's awesome.
I won last week, and I just won this one?
I'm on a roll.
On the red team, the best rendition
of an eggs Benedict was made by...
Whoa.
Thank you, Chef.
[ Chuckling ] All right.
It's me-e-e-e!
Tiara is still there.
All of you guys, though, did a great job.
But dangling that winning carrot in front of your faces
wasn't the only reason we got you to boot camp this quickly.
All right, breakfast is the first meal of the day
and definitely not the last.
So, since we want to get you into the habit
of cooking more than once a day,
we're gonna give you your Main Dish Challenge right now.
We've never cooked twice in one day.
These challenges are getting harder.
Come on, y'all! We need a nap.
So, the point is, we need to keep on cooking.
All right, let's get going. Come on, team.
Today we started our day off with a classic breakfast dish,
and we are moving on to a classic dinner dish.
CARIE: I notice there's a sheet in front of Chef Anne,
and there's something moving.
FLAY: Are you guys curious as to --
[ All gasp ]
[ Laughs ]
Oh, my.
What the heck is under there?
Why is it moving?
Wait. Let me move back a little bit.
Ready?
[ Gasps ]
[ Laughter ]
JAMIE: Oh, man!
AMBER: That one's mad.
[ Sighs ]
[ Laughter ]
JAMIE: Look at this!
JAMIE: Live lobsters?
Unh-unh, Chef Anne.
You are really trippin'.
So, for today's Main Dish Challenge,
you guys will be cooking with these live lobsters.
[ Squeals ]
Please tell me you have heard of surf and turf, yes?
Yes.
MIKE: Surf and turf is when you're surfing,
you hang 10, and then you wipe out on the beach
and get a mouthful of sand.
One protein comes from the land,
and one protein comes from the water.
Classically, that's steak and lobster,
and that's what we'll be cooking today.
We are making dry-rubbed rib eye
and a grilled lobster with chili oil
and an arugula salad.
This is a beautiful steak,
and we're gonna do a little dry rub on it.
Oh, all right.
So, really rub it all over that whole outside.
We're gonna make a spice-rubbed rib eye
with a lobster Fra Diavolo relish.
We're gonna get this guy steamy and ready,
but you actually kill them first
before you put them into the steaming liquid.
[ Groans ]
So, basically, what you do is, you turn him upside down...
Ohh.
...and just like right in the base of the head here...
[ Shell cracks ]
So, we're gonna put him in our steamer here.
And we're just gonna cover up and let him cook.
Now the next thing, we're gonna bring this guy to a boil,
and then we're gonna cook the lobster.
You know, commit to it. Get it in the pot.
You've got to be kidding me. I don't even kill bugs.
Now I'm going to prepare our lobster relish.
We have some cherry tomatoes.
Crush some garlic.
Lemon zest.
And then some fresh oregano and some fresh parsley.
A little bit of crushed red pepper,
and then we take a little bit of lemon juice.
So, that's the lobster relish.
So, lobster we're just gonna take out of the pot.
Take his arms off.
We're gonna lay him on his back.
Take the tip of your knife down.
Just commit to it, all right?
All right, we're cutting this guy
right in half the long way, all the way down.
And all this stuff that's in the body,
we want to just take it all out.
For the claws, cover it in a towel
and take the back end of a knife and crack the claw.
And then you're just going to take the shell off.
Now, for the tail, just go all the way through.
And I'm just going to chop it into smaller pieces
and marry it with our tomatoes and our lemon and our garlic.
All those flavors will really meld together very nicely.
I'm gonna start to sear my steak.
I really want a hot pan to get a good sear.
[ Sizzling ]
Oh yeah, baby. Ah!
Spiced side down.
And we're just gonna let the spice rub crust onto the steak.
Actually gonna take it out of the pan now,
now that it's crusted, okay?
It's still raw.
And I'm gonna slice my steak right through.
Then I'm gonna put it back into the pan.
I'm gonna put the butter right on top of the steak,
salt and pepper, and look.
And then I'm gonna go to the broiler.
We're gonna swing back into lobster world.
Decent amount of olive oil, garlic,
couple good spoonfuls of this chili here,
a splash of red-wine vinegar,
and of course, some salt.
So, we're just gonna, like, toss them around in there.
Very quickly heat up our relish, some of the fresh herbs.
Splash of white wine -- tons of flavor.
BURRELL: I'm gonna slice my steak on the bias.
The whole thing, and we put it right on top of our arugula.
Our beautiful lobsters. Look.
Now we're gonna take a little bit of this salad
and kind of fill up the bodies with that.
And you want the surf and the turf to come together.
All right, you guys.
Oh, hot.
Dig in, guys.
Yum-ers.
So, you're gonna have 90 minutes
to replicate my surf and turf exactly.
Okay.
starts...
BOTH: now!
BURRELL: Go, go, go!
[ Screaming ]
[ Screams ]
Ohh, ohh, ohh, ohh.
Uh, I have to euthanize a lobster today -- no fun.
The time has come.
You're the Grim Reaper for the lobster world.
Up top?
Right in there.
"Dearly beloved, thank you, lobster,
"for helping me make this dish.
I apologize in advance."
[ Shell cracks ]
Boot camp is not for the faint of heart.
DANNY: My lobster here. Okay. Done.
Nine minutes, nine minutes.
MIKE: Peace out, buddy.
MIKE: My girlfriend's gonna be so surprised one day
when I come home,
and I've just got steak, and I've got a live lobster,
and I've got all the mise en place.
Focused.
Her jaw will drop.
This surf and turf, this is the baby-making meal.
All right, lobster.
I am gonna put you back in the sea to warm you up,
'cause it's a little cold out here.
I'm so sorry, lobster.
Come on. Make Chef Anne proud.
AMBER: You don't need these anymore.
I am completely freaked out about cooking with lobster.
I don't know which parts are his legs.
I don't know which parts are his arms.
Amber, did you kill the lobster yet?
Yes, I did.
All right, get him in the water.
I'm getting him. Oh.
Bye, guy.
Sorry. Got to go.
Everybody's water's on? Lobsters are in?
Get your mise en place going, everybody.
I am a chopping machine, a chopping fool!
Oh, wow.
My nails are getting in the way with these little tomatoes here.
Don't like that.
BURRELL: Yeah!
CARIE: That's very fun.
JAMIE: I pull Ms. Lobster out of the water.
Lord have mercy.
I've just boiled the crap out of her. She's dead.
Now I got to cut her open? That's just cruel.
[ Shell cracks ]
Jamie. Yeah.
Now drop it down like you mean it.
[ Grunts ] Ohh, the Green Goblin. Here we go.
Jesus, help me.
The lobster opens up, and it is green ***.
I mean, nasal-snot ***.
[ Exhales deeply, gags ]
I know I got to get up in there,
but I do not want to go up in messing with her particulars.
Ohh.
Oof.
60 minutes, recruits.
Ohh.
FLAY: Come on, Amber. Fight through it.
I'm getting it.
I know I got to attack this lobster
like it's an ex-boyfriend and just hack it.
Oh, yeah, that tendon thing. I'm u--
[ Shell pops ]
[ Spits ]
Aah!
[ Hawks ]
What did you just do?
It shot me in the face.
[ Laughs ]
Ohh! [ Spits ]
You know, lobster might be a fancy food,
but it can be a messy job.
Bah!
[ Exhales deeply ]
[ Sighs ]
This challenge is really tough.
Yes, ma'am?
Put your hand on top of your knife. Quash it.
Get it down. Come on!
I am using all of my strength to crack this lobster in half,
and it's not breaking.
[ Breathes deeply ]
I feel like I've come so far already.
I can't screw this up.
[ Sighs ]
I don't think I can handle this anymore.
[ Inhales sharply ]
[ Sighs ]
[ Grunts ]
[ Sniffles ]
As I am digging into this lobster,
I start thinking about my grandma.
My grandmother passed away, unfortunately,
and so now that I'm interested in wanting to, like,
learn to cook, she's not there to teach me.
And the thought of her saying, "Come on, Carie,
you can do this," I get a little emotional about it.
Finish up strong. You're almost there.
JAMIE: You got this, Carie.
If I did this, you got this!
But, you know, it's time for me to man up.
[ Breathes deeply ]
I got to put the tears away and start freaking getting at it.
30 minutes!
All right, let's go, red team.
You guys are cooking steaks, cooking lobsters.
It's a whole new world!
Ha-ha-ha!
STEPHANIE: I have cooked a steak before.
It was terrible.
If I burn this steak, I'm definitely going home.
I only have one shot,
so I am definitely nervous to cook this one.
AMBER: Being a single mom,
I'm definitely struggling financially,
so I need to do whatever I can, 'cause I need to win that money.
Flavor is something that I've had problems with.
So I'm mixing together my relish,
and I'm making sure this thing is flavorful.
Whoo! It's got kick!
Ha! [ Inhales sharply ]
Whoo, buddy!
Oh, my gosh.
Holy moly!
Carie, you need a fire extinguisher?
Uh, red team is doing just all right over here.
Oh, really? It's smoke signals.
[ Guffaws ]
Turn your pan down.
CARIE: I am not burning this steak.
I am paying close attention to make sure my steak is right.
Nice and crusty.
DANNY: [ Chuckling ] Oh. Crusted.
So, I'm totally focused on making my meat even slices,
and I'm about to put it back in the pan...
Wait a second.
Let's turn this down. Let's turn this down.
...and I realize the oil is burning,
and I'm like, "How am I gonna cook the meat?"
I don't know if I can use that pan.
This is a huge problem.
I know the oil in the pan has flavor,
but I think a little bit of burnt-ness in it
is gonna screw up the flavor for the meat.
Oil.
I start over, I put oil in a new pan,
and I know that I have to cook a perfectly medium-rare steak.
If I go over medium-rare, I'm well-done.
I'm out of here.
10 minutes to go.
JAMIE: So, my steak has been resting on the side,
and I am praying to God that she is pink inside,
'cause this can make or break me.
I feel like all eyes are on me on this one.
BURRELL: You are so correct.
Chef Anne is on one side.
Chef Bobby is, of course, peeking on the other one.
And I am so nervous!
I am starting to slice, and what do I see?
[ Gasping ]
Ooh! It is rare!
[ Grunting ]
I'm so happy.
I am so excited.
It's getting there.
Today I feel more quiet and focused than I have in the past.
Having to balance an entire surf-and-turf dish,
there's a lot going on at one time.
Good job on the claws, Mike.
Thank you.
BURRELL: During the cooking, I have to say,
Mike is really just too much in his own head.
Meat, claws atop a salad here.
Drizzle with that sauce.
Boil on top of that.
[ Whistling tonelessly ] Okay.
I really love to see the focus,
but I also want to see him feel the joy.
I want to see the happiness go into his food.
He needs to loosen up just a little bit.
Carie, remember what you promised me
this morning at breakfast?
CARIE: Yes, ma'am. I'm giving this baby a lot of flavor.
Big flavors. Right. [ Deep voice ] Big flavors.
So, for this chili sauce, I am bringing the flavor.
[ Blows ]
Yee-haw!
It's tasting spicy.
One minute to go!
Dear God.
Hot pan, hot pan, hot pan, hot pan!
With three people left, I've got to make this plate stand out.
I pick up the lobster head and add it to my decor.
Hey, either go big, or go home.
15 seconds, you guys!
Five...four...
three...two...
one. That's it!
Hands up!
Who made surf and turf?
AMBER: I'm looking over,
and Stephanie's got like the head and these arms.
It looks like it's actually coddling her steak.
Ew!
Hands up!
All right, you guys. It's time to do the tasting.
Pbht!
FLAY: All right, Amber.
I know I like the dish, but I'm hoping Bobby does.
Now, how'd you deal with the lobster?
Ah, I just hacked it like an ex-boyfriend.
Ooh.
It's quite spicy.
You said kick it up with the flavor,
so I thought I would just go for it.
The lobster is cooked nicely,
but you really chopped it into oblivion.
I think that the seasoning is really good, though.
It's a very flavorful dish.
Thank you.
Even if it's a little too spicy,
I'm glad I gave Bobby some flavor.
Danny.
Let's taste everything here.
Not very well-seasoned, a little bland.
I'm not really picking up a lot of flavor.
When I took the meat out of the pan,
I wasn't checking it, and it burnt,
so I had to reheat another pan.
There's something less earthy about this dish
than I want it to be, and I think that,
because you switched pans, you sort of sterilized the dish.
I had to make a choice, and I didn't want it to be burnt,
so I know that it didn't have the flavors
Right.
The steak is nicely cooked, though.
That's perfect, actually.
DANNY: I'm proud of this journey.
I don't want to go home, but it could be anybody.
Stephanie.
STEPHANIE: This plate definitely represents me.
I stand out.
Here you are.
All right, Stephanie. So,, you made a bold move here.
Your presentation looks very different
than anybody else's, including mine.
The challenge was to emulate exactly what I did.
What was going through your mind?
I figured, "Why not try it?"
I'm thinking, "It was replicated.
There was just more creativity added to it."
So, let's just take him out of the way for a second.
[ Chuckles ] Okay.
We'll just let him sit there and watch.
Lobster's cooked nicely.
However, I wish your spice rub was crustier.
You see how it just comes off?
That's not okay.
There are some things that are good on this plate,
and there are some things, obviously, that need work.
I feel like I definitely accomplished something
that I never imagined accomplishing,
and I'm not ready to go home.
All right, Jamie. Come on up.
This plate that you see here is only for first class.
Whoa.
I think your steak is delicious.
It's got all the balance of the good stuff --
the earthy, the salty, the sweet.
Your lobster...
Mmm!
Your lobster's really nicely cooked.
It's got a lot of great seasoning.
Jamie, I think you did an excellent job today.
Thank you, Chef.
Carie, come on up.
CARIE: I'm looking down at this plate,
and I cannot believe that I made this.
My grandmother would be super-proud of me right now.
Carie, tell me why you were crying?
What happened?
I thought about my grandmother, when she was cooking dinner.
And I was cooking from my heart, so it's emotional for me.
You feel like your grandma's here on your shoulder
with you doing this?
Your lobster looks nice.
It's cooked well.
You did get your steak cooked okay,
but it could be more seared on the outside.
Yes, ma'am.
Your little chili relish here...
[ Coughs ] Ooh! Wow.
[ Laughing ] I was trying to bring you flavor.
You brought me big flavors. You certainly kept your promise.
But you've just overcompensated a little bit.
There's a few nitpicky things,
but look at what you accomplished.
So, I may have given too much flavor,
but I hope it was just enough
for Anne to save me from going home tonight.
All right, Mike. Come on up.
How was this process for you?
I'm very proud of what I did for this Main Dish Challenge.
Lobster is cooked beautifully and very tasty.
Your steak, it's cooked very well,
but you could have had more sear on the outside of it.
There, lookit.
That doesn't look like it's really seared at all, huh?
Overall, I think it tastes good.
But I feel like you were just nervous at this.
If you could just like [Breathes deeply]
relax and calm down, the flow would happen.
This dish is possibly my last meal,
but I hope I showed Chef Anne that I'm worth another day.
So, my red team recruits,
right now I have a terribly hard decision to make.
Guys, there's just three of you left.
I'm gonna go back and think about this.
Unfortunately, one of my little chickens,
you're gonna go home,
and I don't want to say that to anybody today.
[ Dramatic music plays ]
So, recruits, today was a long one, wasn't it?
You guys made an eggs Benedict for breakfast
and a surf and turf for dinner.
Today you all really rose to the occasion,
and we're both very happy to see breakthroughs for all of you.
So sending anyone home tonight
is gonna be very, very difficult.
Next week is the semifinals.
We are looking for the right people
that have developed the skills and the will
to take us all the way through to the end.
But first, it's time to reveal the winners of this challenge,
who will be one step closer to representing us
in front of those culinary experts,
and with a chance to win $25,000.
So, the winner on the blue team today is...
Oh, my.
I am so happy.
This process has just been life-changing.
You replicated my dish almost exactly.
It was very well-seasoned,
and you followed what I said very, very carefully.
That means the world to me and my kids.
I'm going for the top.
Congratulations. You're in the semifinals.
I thank you, Chef. [ Sniffles ]
Danny, Stephanie,
unfortunately, one of you will be going home tonight.
Please step forward.
All right, red team.
The winner of this Main Dish Challenge is...
...Jamie.
Thank you, Chef.
I won!
I am so proud of myself.
Your food was delicious,
and your sense of joy that you had was delightful.
I want this so bad.
I want to learn more, and I want to continue to grow,
and I want to win this thing.
So that means, Mike and Carrie, you two are in the bottom,
so please step forward.
So, Danny, I think that you're still on the upswing.
You know, sometimes you're a little bit sloppy,
you get a little nervous, and I need aggressiveness.
Stephanie, I think that your attitude
has changed for the best, but Main Dish Challenge,
there were some miscues there.
I wasn't sure whether or not you were listening to me.
So, the recruit that is moving on tonight is...
...Danny.
I'm sorry, Stephanie.
You've come so far.
Unfortunately, I'm gonna have to ask you for your blue apron.
STEPHANIE: Nobody ever thought I would make it here.
I didn't even think I would make it this far.
All right, sweetie.
Appreciate it.
Going from a Barbie diva to, you know, learning how to cook.
I'm very proud of myself.
Chocolate Barbie knows how to do something in the kitchen.
BURRELL: My red team...
Mike, your eggs Benedict didn't work out so well this morning,
but your surf and turf really did.
I still think that you need to relax, but overall,
you've made huge leaps and bounds.
Carie, you started on the blue team,
and you did great things.
That's why I snatched you right up.
I think that you're still second-guessing yourself,
but I see you starting to act like a cook.
But ultimately, I have to look at the large picture
and who I think can represent me in the final challenge.
The recruit that is safe...
...is...
...Mike.
So, Carie, I think that you have come so far.
Loved having you on the red team,
but can I ask you for your apron?
I want to stand in the middle.
I had both you guys,
and both you guys have taught me so much,
and I never thought I'd make it this far,
to be completely honest.
Thank you for the opportunity.
I am so amazed at the things I have done
and the things I've accomplished.
So, good luck.
Okay, sweetie.
Thank you guys.
CARIE: I'm gonna bring home everything I've learned
from Chef Bobby and Chef Anne.
It's just been an amazing experience.
FLAY: Okay, guys. Final four. Can you believe this?
I know. Final four.
It's great.
[ Imitates explosion ]
So, next week is our final opportunity to decide
which one of the two of you are going to the finale
with a chance of winning $25,000.
So, rest up and get ready to rock
because the finish line is near.
Bye.
Bye, Chefs.
Thanks, guys.
NARRATOR: Next time on "Worst Cooks in America..."
Oh, my gosh.
It's a robot.
So you get to order us around for a change.
JAMIE: It looks like a rose.
All right, what was that?
Okay, just stop for a second.
I'm not gonna finish this.
Sorry.
You guys are going to be creating a meal
for someone really special.
This is the biggie. Trust me on this.
[ Gasps ] Oh, my gosh!