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(man) PREVIOUSLY ON “WORST COOKS IN AMERICA”...
(all) A ONE, A TWO.
(Vinnie) THIS THING LOOKS BEAUTIFUL.
OH. RED TEAM, WHAT ARE YOU DOING TO ME?
OH!
(Bobby) EXTREME FLAVORS, GUYS, EXTREME FLAVORS.
DOES BURNT STEAK COUNT?
OH, MY GOD.
I HAVE NO IDEA WHAT I'M DOING.
THIS IS LIKE GIVING BIRTH, ISN'T IT?
THE RECRUIT THAT WILL NOT CONTINUE ON AT BOOT CAMP
IS ERICA.
OKAY.
BOB.
EVERY YEAR, THE NATION'S WORST COOKS
GATHER AT THE MOST INTENSE CULINARY BOOT CAMP...
OH, OH.
IN THE COUNTRY.
OH, DEAR GOD.
THIS YEAR, IRON CHEF BOBBY FLAY
GOES HEAD-TO-HEAD AGAINST 2-TIME CHAMPION ANNE BURRELL
TO TRY TO TRANSFORM THESE KITCHEN DISASTERS...
OH, NO!
INTO KITCHEN MASTERS.
THE FINAL TWO WILL COOK A RESTAURANT-QUALITY MEAL
FOR THREE OF THE NATION'S TOP CULINARY EXPERTS
FOR A CHANCE TO WIN $25,000
AND A COMPLETE FOOD NETWORK KITCHEN SET FROM KOHL'S.
WHO WILL WIN...
(bleep)
AND WHO WILL REMAIN THE WORST COOKS IN AMERICA?
Closed Captions provided by Scripps Networks, LLC.
(cell phone ringing)
(David) AND THE PHONE'S RINGING.
HELLO?
HELLO, RECRUITS. THIS IS CHEF ANNE.
OH!
(all) HI, CHEF ANNE.
SO IT'S 11:00 AT NIGHT,
AND BOBBY AND I DECIDE TO POKE THESE GUYS A LITTLE BIT
AND SEE WHAT SORT OF DEDICATION THEY ACTUALLY HAVE.
HEY, YOU GUYS, GATHER EVERYBODY UP.
GUYS, COME ON, RECRUITS. COME ON DOWN.
EVERYBODY!
GUESS WHAT? IT'S TIME FOR A CHALLENGE.
(Melissa) I KNOW. GET UP.
IS EVERYONE THERE?
(Melissa) WE'RE HERE.
(Anthony) ALMOST. WE'RE ALL HERE NOW.
(Kelli) WHAT'S UP?
MEET US AT THE TICKTOCK DINER AS SOON AS POSSIBLE.
(Vinnie) WAIT. RIGHT NOW?
(Sarina) LIKE, WE CAN'T SLEEP?
(laughter)
(Anthony) LEAVING THE HOUSE, WE LOOK LIKE ZOMBIES.
I MEAN, I THOUGHT WE WERE IN “THRILLER.”
LIKE, I WAS WAITING FOR A COUPLE OF THESE OR SOMETHING.
(Sarina) I SEE THE “NEW JERSEY” SIGN,
AND I'M THINKING, WHY ARE WE COOKING IN NEW JERSEY?
DO WE HAVE TO FIST PUMP WHILE WE COOK, TOO?
I'M SURE YOU GUYS ARE ALL WONDERING
WHY YOU'RE HERE AT THIS TIME OF NIGHT.
YEAH, DEFINITELY.
(laughter)
THIS IS THE CLASSIC AMERICAN 24-HOUR DINER.
WE KNOW THAT A LOT OF YOU ARE GUILTY
OF EATING THE BULK OF YOUR MEALS OUT.
(Bobby) FOOD THAT YOU ORDER IN A DINER, COMFORT FOOD,
WE ALL LIKE FOOD LIKE THIS AT CERTAIN TIMES, ESPECIALLY.
YOU CAN MAKE IT AT HOME AND USE GOOD INGREDIENTS TO DO IT.
SO FOR YOUR SKILL DRILL THIS WEEK
YOU GUYS WILL LEARN HOW TO MAKE
CLASSIC DINER COMFORT FOOD OF YOUR OWN.
ALL RIGHT, BLUE TEAM, LET'S GO.
RED TEAM, FOLLOW ME.
SO YOU GUYS ARE GONNA BE MAKING YOUR OWN VERSION OF NACHOS.
I LOVE NACHOS, ESPECIALLY IN THE MIDDLE OF THE NIGHT.
TO GIVE YOU SOME INSPIRATION,
I'M MAKING A SPICE-RUBBED PORK TENDERLOIN NACHOS
WITH AVOCADO CORN RELISH.
YOU'RE NOT MAKING YOUR OWN TORTILLAS.
YOU'RE JUST FRYING THEM TO MAKE THEM CRISPY.
YOU'RE GONNA CUT THESE IN FOURS, JUST LIKE THIS.
SO NOW I HAVE SOME CANOLA OIL IN THIS FRYER,
ABOUT 355 DEGREES,
AND YOU'RE JUST GONNA KIND OF DROP THESE IN ONE BY ONE.
WE'RE LOOKING FOR SORT OF A LIGHT GOLDEN BROWN COLOR.
DO THEY SHRINK IN SIZE?
THEY DON'T SHRINK.
OH.
WE TAKE SOME SALT. I'M GONNA SALT THEM NOW
SO THAT THE OIL ACTUALLY HOLDS ONTO THE SALT.
NOW I'M GONNA MAKE THE SPICE RUB FOR THE PORK--
BROWN SUGAR, CHILI POWDER, SOME ALLSPICE--
ALLSPICE IS ONE SPICE. IT'S NOT LOTS OF SPICES--
AND SOME ANCHO CHILI POWDER.
I HAVE A PORK TENDERLOIN. WHEN YOU SEASON SOMETHING,
YOU'RE GONNA CREATE A CRUST ON THE OUTSIDE OF IT,
SO IT'S GONNA BE GOOD FOR FLAVOR AND ALSO FOR TEXTURE.
(sizzling)
AND YOU KNOW, YOU WANT TO HEAR THE SIZZLE.
SO TODAY WE ARE DOING LOADED FRIES.
A LOT OF SLOPPY DELICIOUSNESS GOES ON SOME FRIES--
CHILI CHEESE FRIES, DISCO FRIES.
I AM MAKING CHEESY FRIES WITH HAM AND EGGS.
YOU GUYS WILL BE REPRODUCING MY HAND-CUT FRIES
AND THEN GET CREATIVE WITH YOUR TOPPINGS.
THE FIRST THING THAT WE'RE GONNA DO IS CUT OUR POTATOES.
YOU'RE GONNA CUT BEAUTIFUL, LOVELY STICKS.
I'M GONNA LOOK FOR UNIFORMITY IN YOUR KNIFE CUTS, OKAY?
ALL FRENCH FRIES ARE COOKED TWICE
TO GET THEM NICE AND GOLDEN BROWN AND CRISPY.
MY OIL'S AT 325 DEGREES. WE LET THEM COOL DOWN.
WE CRANK UP THE HEAT TO 375,
AND THEN YOU HAVE TO COOK THEM AGAIN.
I'VE HAD ISSUES WITH THE FIRE DEPARTMENT COMING
TO MY HOUSE BEFORE FOR JUST TRYING TO USE A PANINI GRILL.
I'M LIKE, WHY DON'T YOU CALL THE NEWS TRUCKS TO COME NOW?
MY FRIES ARE COMING OUT. THEY'RE PERFECTLY GOLDEN. LOOK IT.
I CAN HEAR THAT THEY'RE CRISPY AND CRUNCHY ON THE OUTSIDE.
SHAKE IT AROUND. PUT A LITTLE SALT ON THERE.
OH, YEAH, BABY.
THAT'S MY HAPPY FRY DANCE.
I AM GOING TO MAKE A CHEESY SAUCE,
SOMETHING CALLED A BéCHAMEL.
I'M GONNA DO 1/4 OF A STICK OF BUTTER,
1/4 OF A CUP OF FLOUR, AND WE COOK IT
UNTIL IT KIND OF GETS THE CONSISTENCY OF WET SAND.
SO I'M ADDING ABOUT 2 CUPS OF MILK.
ALL RIGHT, AND THEN I WHISK IT, AND WHAT I'M DOING
IS I'M BUSTING THROUGH THE FLOUR LUMPS LIKE ASTEROIDS.
SO I'M GONNA ADD IN FONTINA CHEESE.
WE'RE GONNA HAVE A LITTLE HAM IN THERE, TOO.
SO IF I LOOKED AT THIS AND SAID, “THIS IS WAY TOO THICK,”
WHAT WOULD I DO?
(Kelli) ADD MILK.
RIGHT. AND IF I SAID, “OH, IT'S WAY TOO THIN,”
WHAT WOULD I DO?
ADD FLOUR.
NO, YOU JUST COOK IT DOWN SOME MORE.
(laughter)
I GOT YOU ON THAT ONE.
(Bobby) NOW I'M GONNA MAKE THE CORN AND AVOCADO RELISH.
SO I HAVE SOME CHARRED CORN AND DICED RED ONION.
NOW WE HAVE THE AVOCADOS.
I'M GONNA NEED A LITTLE BIT OF LIME JUICE,
SOME SALT AND PEPPER. I ALSO NEED SOME CILANTRO.
SO THIS HAS TO COOK TO ABOUT 135 DEGREES.
WE CAN TEST IT WITH OUR THERMOMETER.
PERFECT.
I'M GONNA TAKE OUR CORN AND AVOCADO RELISH,
PORK, RED ONION.
YOU'RE LIKE A COOKING MAGICIAN.
(laughs) THAT'S VERY SWEET OF YOU.
WANT TO GIVE IT A TASTE? FIRE AWAY.
MMM.
WOW.
IT'S JUST A LITTLE SPICY.
I'M TRYING TO WAKE YOU UP.
(Vinnie laughs)
(coughs) I NEED WATER.
(laughs, coughs)
(Anne) SO I'M GONNA GET MY EGG FRYING
AND CHEESE SAUCE ON THERE.
OH, YEAH.
WE HAVE PERFECTLY FRIED FRIES. WE HAVE A PERFECTLY COOKED EGG.
YOU READY TO TRY?
OH, YES.
ALL RIGHT, THERE YOU GO. DIG IN.
WOW. THAT'S REALLY GOOD.
I KNOW IT'S THE MIDDLE OF THE NIGHT,
BUT I'M EXPECTING TO BE WOWED.
YOU WILL HAVE ONE HOUR.
YOUR TIME STARTS...
NOW.
NOW.
ALL RIGHT, HERE WE GO. WHOOPS. RUNAWAY POTATO.
COME ON BACK, LITTLE ***.
OKAY, THIS IS UNEVEN. THIS IS UNEVEN.
THESE ARE VERY THIN. THESE ARE THICKER.
OUR LITTLE SOLDIERS. THIS IS A LITTLE THIN HERE.
THERE WE GO. NOW IT'S STARTING TO SEPARATE.
WHO ARE YOU TALKING TO, BENNETT?
UH, I'M TALKING TO MY OIL. (laughs)
I WANT IT TO COOPERATE TO COOK MY CHICKEN.
YOU'RE TALKING TO YOUR OIL.
IT'S A PROBLEM IF IT TALKS BACK, HUH?
EXACTLY.
WHAT'S IN YOUR SAUCE?
I'M USING A BRIE AND THEN A SMOKED GOUDA,
AND SO I'M THINKING OF KIND OF LIKE A DECONSTRUCTED POT PIE,
BASICALLY, ON TOP OF THE FRENCH FRIES.
“A DECONSTRUCTED POT PIE”" WHERE DID YOU COME FROM?
(Bobby) 45 MINUTES.
(Sarina) I LOVE GREEK FOOD,
SO I'M THINKING MAYBE I'LL JUST MAKE A GREEK NACHO,
‘CAUSE IT'S NOT TOO SPICY.
ALL RIGHT, YOU KNOW WHAT THAT IS?
YES, IT'S--IT'S...
WHAT IS IT?
YOU PICKED IT OUT.
I DID. IT'S GREEK MEAT.
HOLD ON. WHAT DID YOU GRAB?
IT SAID “GREE”" ON THERE.
THE WORD “GREEK” IS NOT-- DOES NOT EXIST HERE.
YES, IT DOES.
OKAY.
“MEDITERRANEAN”"
YEAH, THAT'S NOT--OKAY, THAT'S NOT THE SAME THING AS GREEK...
OH.
BUT IT'S CLOSE.
CLOSE. IT'S IN THAT MEDITERRANEAN FAMILY.
DO YOU KNOW WHAT KIND OF MEAT IT IS?
SAUSAGE.
WHAT KIND OF SAUSAGE?
THERE'S DIFFERENT KINDS OF SAUSAGES?
PORK IS PORK AND BEEF IS BEEF
AND SAUSAGE IS SAUSAGE.
WHAT DO YOU GOT GOING ON HERE, DOROTHY?
I'M GONNA PUT, UM, AVOCADOS IN THE CHEESE.
HAVE YOU EVER TRIED TO COOK AN AVOCADO?
NO.
THINK THERE'S A REASON FOR THAT?
(imitates squealing brakes) PUT THE BRAKES ON.
I THOUGHT IF I ADDED IT TO THE CHEESE SAUCE--NO?
COOKED AVOCADOS--NOT DELICIOUS.
OKAY, WELL, THEN NEW PLAN.
NO AVOCADOS IN THE CHEESE SAUCE--GOT YA.
(Anne) 35 MINUTES LEFT, EVERYBODY.
TIFFANY, YOU LOOK LIKE YOU'RE DOING A FRUIT SALAD.
I WANT TO DO LIKE A CINNAMON SUGARY APPLE-Y PEAR-Y.
I WANT TO GO SWEET.
LIKE A DESSERT.
DESSERT NACHOS.
KIND OF, YEAH.
IT'S REALLY, REALLY RISKY WHAT I'M DOING,
BUT I'M FEELING LIKE I CAN DO THIS.
I'M MAKING YUMMY STUFF.
MAYBE SOME EGGS WITH THOSE SAUSAGES.
EGGS?
(laughs)
I DIDN'T SEE--OH, I GUESS I HAVE TO LOOK FOR THAT ONE.
NO, NO, I'M KIDDING.
OH, OKAY.
SORRY.
NO, SORRY. NO, DON'T MAKE ANY EGGS.
IS THE CHICKEN SAUSAGE COOKED?
YEAH.
HOW DO YOU KNOW?
I DON'T KNOW EXACTLY,
WELL, CUT ONE OPEN AND MAKE SURE.
BUT THEY LOOK...
CAN WE DO THAT? I DIDN'T KNOW WE--OKAY.
YOU CAN DO WHATEVER YOU WANT.
OKAY.
(Bobby) YOU KNOW, I'M SLIGHTLY FRUSTRATED WITH SARINA.
I DON'T THINK SHE'S GETTING IT.
COMING UP...
ARE YOU KIDDING ME?
(Vinnie) NO, I'M NOT.
CRAP.
THE MISTAKES YOU'RE MAKING THIS WEEK ARE THE MISTAKES
THAT YOU SHOULD YOU HAVE BEEN MAKING IN THE FIRST WEEK.
YOU SECOND-GUESSED YOURSELF.
20 MINUTES LEFT, EVERYBODY.
(Melissa) IT TASTES LIKE A CHIP.
BENNETT, IS THAT HOW I SHOWED YOU HOW TO CUT AN ONION?
(Bennett) IT'S WAY BETTER THAN I WAS.
YOU WON LAST TIME.
I KNOW. I'M TRYING. I'M TRYING. I'M TRYING.
DON'T TAKE A STEP BACK.
I AM TOTALLY STRUGGLING WITH MY KNIFE SKILLS.
I FEEL LIKE I GOT A PASSPORT,
I LANDED IN A FOREIGN COUNTRY, AND I DON'T KNOW THE LANGUAGE.
(Bobby) TEN MINUTES TO GO.
WHAT DO YOU HAVE IN THERE, ONIONS AND...
(Kelli) AND SOME OF THE BACON FAT.
OOH, LOOK AT YOU, SMARTY.
IT SMELLS GOOD OVER HERE.
THANK YOU.
I THINK YOU'RE GETTING THIS. IT'S GOOD.
I HAVE AN EXCELLENT TEACHER.
(Bobby) YOU DO.
(laughs)
IT SMELLS GOOD.
I'M GONNA DO A SPICY CHICKEN SWEET MANGO PICO NACHO DISH.
BUT I JUST COULDN'T FIND THE MANGOES,
SO I GOT INTO THE MANGO LIME SALSA,
AND I PULL OUT INDIVIDUAL MANGOES.
(inhales)
YOU GOT TO DO WHAT YOU GOT TO DO.
ONE MINUTE LEFT! ONE MINUTE LEFT.
IT'S NOT GOLDEN ENOUGH OR CRISP, MAYBE ANOTHER SECOND.
(Vinnie) 55 SECONDS, BABE.
ARE YOU KIDDING ME?
NO, I'M NOT.
CRAP. HOW DO I DO THIS?
COME ON. YOU CAN DO IT, BABE. WE'RE IN THE HOMESTRETCH HERE.
(Anne) WE ONLY HAVE 30 SECONDS LEFT.
(Bobby) TEN SECONDS TO GO.
TEN? (bleep)
(Anne) THREE.
(Bobby) TWO.
ONE. THAT'S IT. HANDS UP.
(Bobby) EVERYBODY, WALK AWAY FROM THE NACHOS.
(Bobby) SARINA, WHAT DO YOU CALL THIS?
NACHO GODDESS.
WHAT--WHAT DO YOU MEAN?
‘CAUSE I WANTED TO HAVE, UM, A GREEK FLAVOR.
SO WHAT'S IT IN?
MEDITERRANEAN SAUSAGE, TOMATOES, GARLIC, ONION.
WHAT KIND OF CHEESE?
I WANTED TO USE FETA CHEESE,
BUT I HAD A HARD TIME FINDING IT,
SO I USED BLUE CHEESE.
YOU KNOW, THE BLUE CHEESE IS VERY OVERWHELMING.
IT'S REALLY IMPORTANT THAT YOU HAVE TO KNOW YOUR INGREDIENTS.
IF YOU'RE THINKING GREEK AND YOU CAN'T FIND FETA
AND YOU DON'T KNOW WHAT TO SUBSTITUTE,
MAYBE YOU SHOULD JUST DO SOMETHING ELSE.
I MEAN, I'M JUST NOT A NACHO GIRL.
BENJAMIN, TELL ME WHAT YOU CREATED HERE.
SWEET AND SPICY CHICKEN NACHOS.
WHAT--WHAT'S THAT?
THAT IS A MANGO. IT'S A MANGO, YEAH.
MANGO, OKAY.
WERE THE MANGOS FRESH, OR WERE THEY CANNED?
I GOT SOME OF THE MANGO OUT OF THE MANGO SALSA.
YOU TOOK THE MANGO OUT?
YEAH, A LITTLE BIT OF MANGO.
MAN, THAT GUY IS GOOD. YOU CAN'T GET ANYTHING BY BOBBY FLAY.
AND THE TORTILLA'S PERFECTLY COOKED, NICE AND CRISPY.
RESTAURANT-QUALITY NACHOS, IT'S GOOD.
THANK YOU.
MELISSA, SO WHAT'S THE IDEA?
SO YOU MAKE YOUR OWN, SO TO SPEAK?
CORRECT.
OKAY.
SO IN THE, UM, THE RELISH UNDERNEATH THE STEAK,
IT'S SPINACH, HONEY, DIJON, BALSAMIC,
AND CILANTRO.
I LIKE THE CONCEPT OF THIS. IT'S VERY CREATIVE.
BUT IT'S REALLY SWEET.
I THINK THAT ULTIMATELY YOU'LL GET MORE RANGE WITH YOUR FOOD
IF YOU USE THE SWEET AS A COUNTERPOINT
AS OPPOSED TO A, YOU KNOW,
HIT-YOU-OVER-THE-HEAD KIND OF FLAVOR.
NOT QUITE THE REACTION I WANTED.
TIFFANY, OKAY, SO WHAT DO YOU HAVE HERE?
CINNAMON SUGAR NACHOS.
AND I KNEW EVERYBODY WAS GONNA DO, LIKE, SAVORY,
SO I THOUGHT THIS WOULD BE THE MOST DIFFERENT.
WHAT'S THE SAUCE?
MOZZARELLA CHEESE.
I ADDED A LITTLE RASPBERRIES AND BLUEBERRIES.
I'M NOT SO SURE MOZZARELLA CHEESE KIND OF GOES WITH...
MM-HMM.
BLUEBERRIES AND RASPBERRIES.
I THINK THAT YOU COULD HAVE DONE SOMETHING ELSE
TO PULL IT TOGETHER.
IT COULD HAVE BEEN RICOTTA WITH HONEY AND MINT AND CINNAMON,
LIKE, SOMETHING LIKE THAT THAT GOES WITH THE FRUIT BETTER.
YEAH.
I THINK THE ATTEMPT WAS PROBABLY A BETTER IDEA
THAN WHAT YOU WOUND UP WITH.
IT'S A BIG LETDOWN THAT BOBBY IS NOT AS ONBOARD AS I AM
ABOUT THESE TASTY, TASTY NACHOS.
VINNIE, ALL RIGHT, SO WHAT DO YOU CALL THIS?
NACHOS PAZZANO--
A RIB EYE STEAK ON TOP WITH MOZZARELLA,
AND THERE'S A CHOPPED-UP CHILI IN THERE FOR SOME HEAT.
YOU'RE, LIKE, GETTING VERY GOOD AT COOKING STEAKS.
THE COLORS ARE REALLY COOL. OBVIOUSLY IT'S THE ITALIAN FLAG.
YEAH, THAT'S WHAT I WAS GOING FOR.
I WOULD HAVE LIKED THE TORTILLAS A TINY BIT BIGGER.
I MEAN, YOU WANT THEM TO BE A VEHICLE FOR THE THINGS
THAT ARE IN THERE SO YOU CAN PICK IT UP.
BUT I THINK ALL IN ALL, IT'S A REALLY GOOD EFFORT.
WHEN A GUY LIKE BOBBY FLAY LOOKS AT YOU
AND SAYS YOU DID A GOOD JOB ON SOMETHING,
EVEN IF IT'S MOPPING THE FLOOR, YOU FEEL UNBELIEVABLE.
DAVID, TELL ME WHAT YOU GOT GOING ON HERE.
THE GRAVY IS BANANA PEPPERS AND TOMATILLO SAUCE.
THEN I DID AN OVER EASY EGG
AND PUT SOME SOUR CREAM ON TOP.
IT'S ACTUALLY A SUNNYSIDE UP EGG.
I'M SORRY. SUNNYSIDE UP EGG.
(groans)
I THINK YOUR FRIES TASTE REALLY GOOD,
AND YOUR SAUCE TASTES YUMMY,
BUT THIS IS A LOT LIKE WHAT I DID,
YOU KNOW WHAT I MEAN?
IT DOES LOOK SIMILAR, YES.
THE CHALLENGE WAS TO GET CREATIVE.
YOU LOOKED AT CREATIVE, AND YOU WERE LIKE, “HI, HOW ARE YOU?”
AND THEN RAN AWAY, YOU KNOW WHAT I'M SAYING?
(laughs) YEAH. YEAH.
KELLI. WOW.
THIS LOOKS LIKE A BIG PLATE OF SLOPPY FRENCH FRIES,
JUST THE KIND OF THING I WAS LOOKING FOR.
WHAT IS GOING ON HERE?
I COOKED SOME BACON AND TOOK THE BACON FAT
AND USED SOME OF THAT TO SWEAT SHALLOTS,
GARLIC, AND ONIONS.
HOW DID YOU THINK TO DO THAT?
THAT'S WHAT YOU HAD US DO IN THE MEATBALL CHALLENGE.
YOU SAID THINK OF ALL THE THINGS SO I WAS JUST TRYING TO THINK
OF LITTLE THINGS THAT I PICKED UP.
I KNOW, BUT I SAY THAT ALL THE TIME,
AND VERY RARELY DOES ANYONE ACTUALLY LISTEN.
(laughs)
YOUR FRENCH FRIES ARE UNDERDONE.
IT DOESN'T MATTER HOW GOOD YOUR TOPPINGS ARE.
RIGHT.
THE CRUX OF WHAT WE WERE SUPPOSED TO LEARN
IS THE FRENCH FRIES...
RIGHT.
AND THE FRENCH FRIES, THEY'RE NOT DONE.
I WAS ON SUCH A HIGH,
AND MOMENTS LATER I'M AT AN ALL-TIME LOW.
BENNETT.
TELL ME WHAT YOU HAVE.
MY IDEA WAS A CHICKEN POT PIE,
SO A CREAM SAUCE, MUSHROOMS,
A LITTLE BIT OF JALAPEÑO, AND CHICKEN.
THERE'S NOT MUCH COLOR TO IT, SO I'M JUMPING
TO THERE'S NOT MUCH FLAVOR TO IT, AND THEN I TASTE IT,
AND I'M LIKE, YEAH, NO, THERE'S NOT A LOT OF FLAVOR TO IT.
I MEAN, I LIKE THE IDEA HERE.
THE EXECUTION JUST NEEDED SOME WORK.
NO!
DOROTHY.
I FEEL LIKE IT'S, LIKE, A RAILROAD TRACK.
IT'S CHORIZO CHEESE FRIES.
KIND OF LIKE THAT YOU JUMPED OUT THERE WITH THE PRESENTATION.
THIS IS THE TIME YOU'RE SUPPOSED TO COLOR OUTSIDE THE LINES.
THE CHORIZO AND JALAPEÑOS GO TOGETHER.
THE GUACAMOLE IS GOOD.
AND IT GOES ALONG WITH THE REST OF THE STUFF THAT YOU MADE HERE.
GOOD JOB.
THANK YOU.
ANTHONY.
SO WHAT'D YOU MAKE?
I MADE A BLUE CHEESE STEAK FRITES.
SO WHAT'S ON THE OUTSIDE OF YOUR STEAK?
UM, MEXICAN CHILI POWDER AND SOME SALT.
OKAY, SO WE'RE MEXICAN CHILI POWDER,
AND THEN WE'RE CALLING IT A STEAK FRITE?
(laughs)
ALL RIGHT.
I DON'T REALLY TASTE BLUE CHEESE.
BROCCOLI.
ALL I TASTE IS REALLY OVERCOOKED BROCCOLI.
BUT YOUR FRIES ARE DONE NICELY. YOUR KNIFE CUTS LOOK VERY GOOD.
AND YOU ACTUALLY COOKED THE STEAK PRETTY WELL.
THANK YOU.
GOOD MORNING, RECRUITS. YOU GUYS HAVE COOKED THROUGH THE NIGHT.
WE ARE PLEASED TO SAY
THAT YOU CAN NOW MAKE YOUR DINER FAVORITES AT HOME.
THE WINNER ON THE BLUE TEAM IS...
BENJAMIN.
(applause)
GOOD JOB, BENJAMIN.
YOU'RE STARTING TO SHOW SOME OF THAT POTENTIAL
I THOUGHT THAT YOU HAD.
THANK YOU.
UNFORTUNATELY, I THOUGHT THE WEAKEST DISH
ON THE BLUE TEAM WAS TIFFANY.
THIS WAS THE FIRST DISH
THAT I DREAMT UP AND EXECUTED, AND I LOVED.
I DID NOT SEE THIS COMING.
ON THE RED TEAM,
THE RECRUIT WITH THE WINNING DISH IS...
DOROTHY.
I LIKED THE FLAVOR PROFILE THAT YOU USED.
YOU DID A GOOD JOB WITH IT.
THE LEAST SUCCESSFUL DISH ON THE RED TEAM WAS...
BENNETT.
I'M IN LAST PLACE. I FEEL LIKE I WAS SLAPPED.
COMING UP...
(Bobby) YOU'RE GONNA LEARN HOW TO MAKE
AN ELEGANT DATE NIGHT DINNER AT HOME.
WHOO.
THIS IS NOT GONNA BE GOOD.
ANNE, IF YOU GUYS NEED A FIRE EXTINGUISHER, CALL ME.
WELCOME BACK TO BOOT CAMP, RECRUITS.
WE KNOW THAT MOST OF YOU DREAM
OF MAKING A SPECIAL DINNER FOR THAT SPECIAL SOMEONE.
(Tiffany) OOH.
BUT ON SATURDAY NIGHTS, WHAT NORMALLY HAPPENS?
YOU GO OUT, RIGHT?
SO FOR YOUR MAIN DISH CHALLENGE,
YOU'RE GONNA LEARN HOW TO MAKE
AN ELEGANT DATE NIGHT DINNER AT HOME.
AWESOME.
BLUE TEAM, THIS WAY, PLEASE.
RED TEAM, FOLLOW ME.
TODAY, WE ARE MAKING POLLO al MATTONE.
IT'S THE ITALIAN NAME FOR CHICKEN UNDER A BRICK.
(Bobby) THE DISH I'M GONNA TEACH YOU TODAY
IS A PAN-ROASTED SQUAB WITH A PIQUILLO PEPPER SAUCE.
I'M GONNA ASK YOU GUYS TO REPLICATE
BOTH THE SQUAB AND THE SAUCE EXACTLY.
WHAT THE HELL'S A SQUAB?
SOUNDS LIKE SCAB.
IS IT A FISH?
IT DOESN'T EVEN SOUND GOOD.
A DUCK? A PARAKEET? WHAT IS IT?
(Bobby) IT'S A GAME BIRD.
OKAY.
I'M GOING TO BUTTERFLY THIS.
SO YOU TAKE THE SQUAB, AND THE BACKBONE IS RIGHT HERE.
ON BOTH SIDES OF THE BACKBONE...
IT'S LIKE YOU'RE OPERATING ON A BIRD. (laughs)
EXACTLY.
YOU'RE GONNA HERE IT SORT OF SNAP.
(snapping)
OH.
AND THEN I'M GONNA TAKE THE WINGS
AND PUT THEM BEHIND LIKE THIS.
WHEN YOU BUTTERFLY IT LIKE THIS,
IT HELPS TO COOK IT EVENLY.
SKIN SIDE DOWN.
SO WHILE THAT'S COOKING,
I GET ALL MY INGREDIENTS FOR THE SAUCE.
WE'RE GONNA USE, YOU KNOW, CARROTS, ONIONS, CELERY.
AND THEN I HAVE PIQUILLO PEPPERS.
IT'S LIKE A RED BELL PEPPER WITH JUST A TINY BIT OF A BITE TO IT.
LET ME TURN THIS OVER. YOU SEE HOW NICE AND BROWN IT IS?
IT'S GONNA GET NICE AND CRISP.
(Anne) SO THIS GUY IS A BABY CHICKEN.
WE'RE GONNA USE OUR POULTRY SHEARS.
I THOUGHT KITCHEN SCISSORS WERE JUST, LIKE, TO OPEN PACKAGES.
I DIDN'T KNOW YOU ACTUALLY CUT MEAT WITH THEM.
I'M GONNA CUT THE BACKBONE OUT.
I'M JUST GONNA CUT DOWN ONE SIDE
AND JUST CUT RIGHT THROUGH THE BONE.
YOUR FACE IS PRICELESS, KELLI.
I'M SORRY. I'M JUST LIKE...
IT LOOKS LIKE SHE HAS A PERSONAL VENDETTA AGAINST THAT BIRD.
OKEYDOKE. I'M GONNA GET A LITTLE SPICE RUB TOGETHER.
SO I HAVE ROSEMARY, CUMIN, GARLIC,
A LITTLE PINCH OF CRUSHED RED PEPPER.
I HAVE THE ZEST OF ABOUT HALF A LEMON.
SQUEEZE THE HALF OF A LEMON.
NOW A LITTLE SMOKED PAPRIKA.
OKAY, SO NOW I HAVE MY SPICE RUB.
WE'RE GONNA GIVE IT A LITTLE CHICKEN MASSAGE.
(laughs)
GET IN THERE AND ENJOY IT.
I'M GONNA PICK UP MY CHICKEN,
AND I'M GOING TO LAY IT IN SKIN-SIDE DOWN.
I'M GONNA PUT A BRICK ON IT.
WHAT DO I HAVE TO COOK THE SIDE DISH WITH, PLASTER?
HOW ABOUT SOME SHEETROCK?
SO WHAT A BRICK WILL DO IS COOK REALLY EVENLY
SO YOU'LL HAVE BEAUTIFUL CHICKEN SKIN.
(Bobby) SO I'M GONNA START THE SAUCE.
WE'RE GONNA START WITH OUR VEGETABLES.
THEN WE'RE GONNA ADD SOME WINE HERE.
YOU WANT TO BRING THIS TO A BOIL,
AND NOW WE WANT TO REDUCE THIS SAUCE.
REMEMBER, YOU OVER-REDUCED YOUR ORANGE JUICE?
(Sarina) YES.
SO YOU REALLY WANT TO KEEP AN EYE ON WHAT'S GOING ON HERE.
NOW YOU CAN SEE THIS SAUCE IS ALMOST COMPLETELY REDUCED,
SO WHAT I'M GONNA DO IS I'M GONNA STRAIN IT,
AND THEN WE CAN PLATE THE SQUAB.
OKAY, LET'S TASTE THIS.
IT'S YUMMY.
IT'S REALLY GOOD.
SO WE'RE GONNA TURN IT OVER.
(Kelli) OOH.
(David) WOW.
RIGHT?
THAT'S AWESOME.
OH, LOOK AT THAT. THAT LOOKS GOOD, DOESN'T IT?
YOU CAN GO AHEAD AND TASTE IT.
MMM. OH, MY GOD.
DID I DO ALL RIGHT?
THAT'S EXCELLENT.
SO SINCE THIS IS THE DATE NIGHT CHALLENGE,
I WANT YOU TO PREPARE TWO,
ONE FOR YOU AND ONE FOR ME.
I'M YOUR DATE TONIGHT. DON'T LET ME DOWN.
(laughs)
I'M IN. (laughs)
I'M GOING ON A DATE WITH BOBBY. AND I HAVE TO COOK.
THIS COULD BE THE MOST DISASTROUS DATE
I'VE EVER BEEN ON.
OKAY, SO, YOU GUYS, REMEMBER THIS IS DATE NIGHT.
YOU HAVE TO MAKE TWO PLATES THAT ARE EXACTLY THE SAME.
AS YOU CAN SEE, MY SQUAB IS A TINY BIT LONELY,
SO I WANT YOU ALSO TO MAKE ME A SIDE DISH,
SOMETHING REALLY CREATIVE.
YOU WILL HAVE 60 MINUTES TO COMPLETE THIS CHALLENGE.
(both) YOUR TIME STARTS NOW.
(Anne) LET'S RUN, RUN, RUN!
TIME STARTS.
I HAVE THIS GREAT IDEA FOR SWEET POTATOES, SO...
IS THIS HIGH ENOUGH?
I THROW THEM IN A POT TO BOIL.
(Vinnie) BE MY FRIEND, LITTLE CHICKEN MAN.
(Melissa) I'M TRYING TO REMEMBER
IF IT WAS LEGS UP OR THIGHS DOWN,
SO I JUST KEEP CUTTING AND CUT HER OPEN.
(Melissa) THERE'S A PIECE OF CORN IN MINE.
A PIECE OF CORN IN YOUR SQUAB?
YEAH.
THAT'S LIKE A PEARL IN AN OYSTER.
CONGRATULATIONS.
OH, GOOD. I'LL SAVE IT FOR YOU.
(Tiffany) MY SWEET POTATOES ARE INSIDE THE POT.
NOW FOR THE HARD PART.
I'M GONNA OWN THIS SQUAB.
WHERE'S YOUR BACKBONE? RIGHT HERE?
UGH.
I'M A GIRL. I LIKE BEING NICE TO CREATURES.
UGH. THE CRUNCHING NOISES THIS THING MAKES KILLS ME.
I DON'T WANT TO DO THIS.
I DON'T WANT TO BUTCHER A LITTLE BABY BIRD.
OW. OH, MY GOD. THIS IS NOT AS EASY AS IT LOOKS.
COOL. SURE. UM...
OH.
CUTTING THIS IS HARDER THAN I THOUGHT.
(Bobby) ARE YOU GOOD, SARINA?
YEAH.
I'M JUST TRYING TO CUT THIS. I HAD A HARD TIME.
I REALLY UNDERSTOOD WHAT YOU'RE DOING. IT'S JUST WHEN I...
NO, YOU CUT IT BACKWARDS.
OH, DAMN IT.
HOLD ON.
I CAN'T TAPE IT BACK TOGETHER, OBVIOUSLY.
(Anthony) BUTCHERING THE CHICKEN--
IT'S LIKE “SAW VIII,”
ANTHONY GETS INTO THE KITCHEN WITH A CHICKEN. (roars)
(Anne) I SEE ANTHONY DOING A REALLY GOOD JOB
TAKING THE BACKBONE OUT OF HIS CHICKEN.
I'M LIKE, “OH.”
I FELT LIKE A LITTLE PROUD MAMA FOR A MINUTE.
SO I FIND IT VERY INTERESTING ON THIS TABLE
THAT THE TWO OF YOU ARE USING YELLOW AND GREEN SQUASH.
(Kelli) WELL, I'M NOT USING MINE NOW,
SINCE HE GRABBED THE SAME THING AS ME.
YEAH, I...
I DON'T WANT CHEF ANNE TO THINK THAT I'M NOT BEING ORIGINAL,
SO I KNOW I HAVE TO CHANGE MY IDEA.
ALL RIGHT, 25 MINUTES LEFT, YOU GUYS.
IS THE PAN HOT AND SMOKING?
MINE IS, YEAH.
IT'S BEEN WARM FOR A WHILE.
IS IT SMOKING?
NO, I GUESS NOT.
IF YOU'RE NOT PAYING ATTENTION TO WHAT YOU'RE WORKING WITH,
WHAT ARE YOU PAYING ATTENTION TO, THAT'S THE QUESTION.
OKAY.
IN THE MEANTIME, I GOT TO CUT SOMETHING.
WHOO.
(Anne) OH, GOOD. EXCELLENT.
WE'RE HAVING A LITTLE FLAMBé OVER HERE.
OH, MY GOD. THIS IS NOT GONNA BE GOOD.
ANNE, IF YOU GUYS NEED A FIRE EXTINGUISHER, CALL ME.
THIS IS HOW YOU TAUGHT THEM ON THE BLUE TEAM, ISN'T IT?
I BURNED MY SAUCE, AND I HAVE TO START AGAIN.
I THINK THIS DEFINITELY INCREASED
MY CHANCES OF GOING HOME.
COMING UP...
WHY? WHY?
DATE NIGHT. DATE NIGHT.
THANK GOD I WORE NICE UNDERWEAR.
IS THIS YOURS?
YEAH.
WHAT'S HAPPENING TO IT?
IT'S REDUCING TO NOTHING.
(David) IT JUST SLIPPED THROUGH MY HANDS.
MAYBE CHEF ANNE WON'T NOTICE THIS ONE.
FINALLY, SOMETHING I KNOW HOW TO DO IN A KITCHEN.
WE HAVE TO REPLICATE BOBBY'S DISH EXACTLY...
THIS IS DATE NIGHT, DATE NIGHT, DATE NIGHT.
AND BECAUSE IT'S DATE NIGHT,
WE HAVE TO MAKE TWO OF THE SAME DISH.
THEN WE HAVE TO CREATE A UNIQUE SIDE DISH.
AFTER MY LITTLE CHICKEN FIRE, I GET BACK ON TRACK.
MY VEGETABLES ARE SAUTéING.
MY CHICKEN IS ALREADY SEARED.
AND MY SAUCE IS TASTING GREAT.
I'M REALLY STARTING TO FEEL GOOD ABOUT THIS ONE.
AND THIS IS YOUR SIDE DISH? WHERE ARE YOU GOING WITH THIS?
(Dorothy) I'M GONNA DO, UM, MY HUSBAND'S FAVORITE--
SOME CABBAGE AND PEPPERS MIXED IN
SEASONED WITH HERBS AND...
DIDN'T YOUR HUSBAND NOMINATE YOU TO BE ONE OF THE WORST COOKS?
SO DO YOU THINK THAT'S A WISE IDEA?
IT'S LIKE THE VANILLA CHICKEN ALL OVER AGAIN.
WHY DOES SHE KEEP GOING BACK TO THINGS THAT DON'T WORK?
(Bennett) OH, GOOD, GOOD, GOOD, GOODNESS.
I HAVE NO IDEA IF THIS IS GOOD ENOUGH.
WOW, IT'S--NO, IT WON'T WORK.
REMEMBER HOW I DID MY CHIVES?
YES. AND VERY FINE, FINE.
I WANT TO USE IT FOR AN ENDING NOTE.
RIGHT. ‘CAUSE THAT LOOKS LIKE IT CAME OUT OF THE LAWN MOWER BAG.
YOU NEED TO OWN YOUR KNIFE.
CHEF ANNE, I DON'T OWN A KNIFE.
AH.
WHAT--WHAT--WHAT'S GOING ON HERE WITH THIS HOT MESS?
YOU GOT A PAN ON TOP OF TONGS ON TOP OF PROSCIUTTO AND CHIVES.
YOU'RE RIGHT. YOU'RE RIGHT.
THIS IS CAUSING ME STRESS.
(Kelli) I KNOW I'M NOT GONNA MAKE ZUCCHINI AND SQUASH
SINCE DAVID'S DOING IT, SO I GRAB CAULIFLOWER.
I'M THINKING MAYBE I'LL DO A CAULIFLOWER MASH,
SORT OF LIKE A MASHED POTATO BUT A LITTLE BIT DIFFERENT.
WHAT'S YOUR SIDE DISH?
I KNOW WOMEN LIKE TO EAT LIGHT,
SO I'M GONNA DO A NICE LITTLE SPINACH SALAD FOR THEM.
YOU'RE COOKING FOR ME.
I KNOW, BUT IT'S A DATE.
ALL RIGHT. OKAY.
I'M NOT THINKING I'M GOING ON A DATE WITH BOBBY.
(Vinnie) I'M THINKING I'M GOING ON A DATE WITH MY WIFE,
AND MY WIFE LOVES SALAD, AND THIS ONE'S FOR YOU, BABE.
(Tiffany) WHEN I CHECK ON MY SWEET POTATOES,
I REALIZE MY BURNER IS TURNED OFF,
AND THERE IS NO BOILING GOING ON INSIDE THE POT.
CRAP (bleep).
I DON'T HAVE TIME TO WAIT AROUND FOR SWEET POTATOES,
SO I HAVE TO SCRATCH THAT PLAN.
OKAY, NEVER MIND.
I SEE CAULIFLOWER, AND SO I GRAB THAT.
I'VE NEVER MADE CAULIFLOWER BEFORE IN MY LIFE,
BUT I FIGURE I CAN USE SOME OF THE TECHNIQUES BOBBY'S SHOWN ME
AND MAKE SOME YUMMY CAULIFLOWER.
IS THIS YOURS?
YEAH. OH, NO.
IS THAT YOUR SAUCE?
YEAH.
WHAT'S HAPPENING TO IT?
IT'S REDUCING.
TO WHAT?
TO NOTHING...
RIGHT.
AS USUAL.
ADD A LITTLE CHICKEN STOCK TO THIS.
OKAY.
(pan sizzles)
OH, CRAP. I HEAR THE NOISE.
THE NOISE IS NOT GONNA HURT YOU.
OH, MY GOD.
JUST POUR IT IN.
I AM. I'M POURING IT IN.
OKAY, GOOD. GOOD!
I'M POURING IT IN.
OKAY. AY YI YI.
WHAT'S--WHAT'S THE SIDE DISH?
I'M TRYING TO MAKE CARAMELIZED APPLES.
OKAY, LET ME TELL YOU SOMETHING--WHEN YOU HEAT SUGAR,
IT'S THE HOTTEST THING YOU CAN ACTUALLY...
EAT.
YEAH, SO YOU HAVE TO--
I KNOW. I JUST BLEW ON IT, 'CAUSE IT WAS HOT.
(laughing)
IT WAS HOT. I'M SORRY.
(Bobby) TEN MINUTES, YOU GUYS.
AS TIME IS RUNNING OUT,
I TASTE MY CAULIFLOWER, AND IT TASTES LIKE A SHOE.
IT IS REALLY, LIKE, A GREEN PIECE OF CARDBOARD,
AND THERE IS NO WAY I'M PUTTING THAT ON THE PLATE.
I DON'T HAVE A SIDE DISH YET. I GOTTA FIGURE IT OUT RIGHT NOW.
I RUN BACK TO THE PANTRY LOOKING FOR ANY RECOGNIZABLE VEGETABLE.
SO I GRAB A HANDFUL OF STRING BEANS.
I'LL FIGURE OUT SOME KIND OF WAY TO COOK IT.
OKAY, I HAVE NO IDEA WHAT I'M DOING.
AND I THINK I'M MOVING,
YOU KNOW, AT A DECENT PACE, AND ALL OF A SUDDEN...
(sizzling)
WHY? WHY?
UNLESS I'M DOING CAJUN STYLE
AND I WANT THIS THING REALLY BLACK,
I'M OUT OF HERE, I'M GOING HOME.
ONE MINUTE, YOU GUYS! ONE MINUTE!
LET'S SEE HUSTLE, HUSTLE, HUSTLE.
GET THE FOOD ON THE PLATE.
I CAN DO THIS.
I CAN DO THIS. I CAN DO THIS. I CAN DO THIS. I CAN DO THIS.
(David) AS I'M STARTING TO PUT THE DRUMSTICK ON THERE,
SOMEHOW...
I DROP IT.
IT JUST SLIPPED THROUGH MY HANDS.
THIS IS NOT THE FIRST TIME
THAT I'VE DROPPED FOOD ON THE FLOOR.
TEN SECONDS.
LET'S GO, DAVID, GET IT ON THE PLATE.
YES, MA'AM.
GET IT ON THE PLATE.
CHEF ANNE SAYS IT HAS TO BE CONSISTENT.
I'VE ALREADY PLATED ONE WITHOUT THE DRUMSTICK,
SO NOW ON THE OTHER PLATE,
I'M GONNA HAVE TO LEAVE THAT DRUMSTICK OFF.
MAYBE--JUST MAYBE--CHEF ANNE WON'T NOTICE THIS ONE.
FIVE, FOUR...
THREE...
THREE...
TWO, ONE.
TWO, ONE, THAT'S IT.
TIME'S UP.
HANDS UP.
GOD.
ALL RIGHT.
OKAY, GUYS, IT'S DATE TIME.
(Tiffany) ONE THING I REALLY WANTED
TO TRY TO DO WITH THIS DISH IS MAKE MY PLATE LOOK PRETTY.
THIS IS NOT MY BEST EFFORT.
HOPEFULLY, I LOOK GOOD,
'CAUSE THAT'S ALL I HAVE GOING FOR ME RIGHT NOW.
COMING UP...
I DO HAVE A LITTLE CRUSH ON BOBBY.
YOUR CHICKEN IS DRY.
JUST THROW IT IN MY FACE, ANNE.
WHERE'S THE REST OF THE CHICKEN?
I AM SO EXCITED ABOUT THIS DATE NIGHT.
HI.
HEY.
I DO HAVE A LITTLE CRUSH ON BOBBY.
I'M NERVOUS. MY HAND'S ARE SWEATING.
I COULDN'T BREATHE WALKING INTO THAT ROOM.
MELISSA, IT LOOKS GOOD.
THANKS.
IT'S WELL-SEASONED, LIKE, IN A VERY CONSISTENT WAY.
WHAT'S THE SIDE DISH?
APPLEWOOD-SMOKED BACON, BRUSSELS SPOUTS,
A LITTLE BROWN SUGAR WITH POMEGRANATES
AND CHOPPED BACON BITS.
THE BRUSSELS SPROUTS ARE VERY GOOD.
YOU SEARED THEM ON THE CUT SIDE DOWN
IN THE BACON FAT?
MM-HMM.
IT'S NICE, BECAUSE YOU'RE DOING THAT THING
WHERE YOU'RE REINFORCING THE FLAVOR.
(chuckles)
WANT SOME WINE?
PLEASE.
IS THIS REALLY HAPPENING? (laughs)
WE'RE ON A DATE.
MY LITTLE HEART WENT PITTER-PATTER.
I CAN'T STOP SMILING.
THERE'S ONLY A HANDFUL OF YOU GUYS LEFT.
YOU KNOW, WHY DID YOU SHOW UP HERE?
MY RELATIONSHIP WITH FOOD...
MM-HMM.
HASN'T ALWAYS BEEN A GOOD ONE.
OKAY.
STRUGGLED WITH AN EATING DISORDER...
UH-HUH.
ANOREXIA AND BULIMIA FOR FIVE OR SIX YEARS.
WENT TO REHAB,
AND I'VE BEEN RECOVERED FOR ALMOST THREE YEARS.
WOW, CONGRATULATIONS. THAT'S GREAT.
THANK YOU.
I'VE BEEN REALLY BLESSED.
(sniffles)
I CAN'T CRY ON A FIRST DATE. REALLY? (laughs)
WHY NOT?
I LIKE THAT YOU'RE, LIKE, GOING RIGHT AT IT, YOU KNOW?
YEAH.
IT'S DO ONE THING A DAY THAT SCARES YOU.
THESE LAST WEEKS HERE HAVE GIVEN ME
SO MUCH CONFIDENCE AND SO MUCH PASSION
TO LEARN MORE IN THE KITCHEN.
I JUST DON'T SEE EVER TURNING BACK.
SARINA.
THANK YOU.
THERE YOU GO.
I DIDN'T REALLY EXPECT TO EVER GO
ON A DATE WITH BOBBY FLAY... (giggles)
BUT I BET A LOT OF GIRLS OUT THERE ARE JEALOUS.
WHAT DO YOU THINK ABOUT THE TABLE I MADE FOR US?
HOW ROMANTIC.
THE ONE THING I CAN SAY IS THAT YOU DIDN'T BROWN IT ENOUGH,
SO THE SKIN IS A LITTLE FLABBY.
HOW ABOUT YOUR SAUCE?
DID IT GET A LITTLE TOO REDUCED?
UM, IT DID, AT TIMES.
I ALWAYS HAD THAT PROBLEM
WITH SOMEHOW IT JUST EVAPORATES TOO MUCH.
APPLES AND THE SQUAB GO VERY WELL TOGETHER.
OKAY, GOOD.
WHAT'S UP, BENJAMIN?
(laughs) HOW ARE YOU DOING?
THANK YOU.
IT LOOKS PRETTY GOOD.
I THINK YOU DID A PRETTY GOOD JOB PRESENTATION-WISE.
UM, I'M CURIOUS TO SEE HOW IT TASTES.
MINE IS COOKED REALLY NICELY.
NOW WHAT ABOUT YOUR SIDE DISH?
I WAS TRYING TO GO WITH KIND OF LIKE A GARLIC SAUTé
WITH BRUSSELS SPROUTS AND SQUASH.
YOUR SEASONING IS ACTUALLY VERY GOOD.
NO, IT TASTES LIKE SOMEBODY, LIKE, KNEW WHAT THEY WERE DOING.
THANK YOU.
(Tiffany) I WALK INTO TASTING.
IT'S VERY ROMANTIC.
HERE'S YOUR DINNER, HONEY.
THANK YOU.
(laughs)
I AM ACTUALLY KIND OF ON A DATE WITH BOBBY FLAY.
THIS IS WEIRD. (laughs)
HI.
HI.
I DON'T LOVE HOW MY PLATE LOOKS.
IT NEEDS A LOT MORE SEX APPEAL,
AND IT COULD BE A DATE KILLER.
TIFFANY, LET'S TALK ABOUT,
LIKE, CONSISTENCY ON YOUR PLATE.
YOU DID KIND OF AN INTERESTING BUTCHERY ON YOUR...
OH, YEAH.
YEAH, THE BUTCHERING-- IT WAS INTERESTING.
HERE'S THE PROBLEM...
(sighs)
YOU'VE GOT THESE REALLY WELL-COOKED,
BUT IT DIDN'T GET TO HERE AS MUCH.
LIKE, THIS PART WASN'T AS GOLD AS THE ARMS...
RIGHT.
BECAUSE IT WASN'T TOUCHING THE PAN.
THEY'RE NOT ARMS. THEY'RE WINGS.
WINGS. (laughs) THEY LOOK LIKE LITTLE ARMS!
THE CAULIFLOWER'S RAW.
VINNIE, THANK YOU FOR THE SQUAB.
IF I HAD TO PICK A DUDE TO GO ON A DATE WITH,
I DON'T KNOW IF I'D PICK BOBBY FLAY.
NO OFFENSE, BROTHER, BUT YOU'RE JUST NOT MY TYPE.
ALL RIGHT,
SO IT LOOKS LIKE YOU DID A REALLY GOOD JOB
ON THE BUTCHERING OF THE SQUAB.
WOW.
IT'S NICELY SEARED ON THE OUTSIDE.
THE SAUCE IS GOOD, TOO. I LOVE THE CONSISTENCY OF IT.
YEAH.
THIS IS PRETTY IMPRESSIVE, I HAVE TO SAY.
THANK YOU.
WHAT'S YOUR INSPIRATION BEHIND THE SALAD?
MY WIFE LOVES SALAD,
AND YOU TOLD ME THAT I WAS GONNA BE HAVING A DATE WITH YOU.
THAT SEEMED A LITTLE FUNNY TO ME, SO I MADE THE FOOD
WITH MY WIFE IN MIND.
I THOUGHT IT WAS KIND OF LIKE A COP-OUT A LITTLE BIT,
'CAUSE YOU WEREN'T REALLY COOKING ANYTHING.
TELL ME, WHY ARE YOU HERE ANYWAY?
WELL, IT'S BEEN A ROUGH FIVE YEARS FOR US, YOU KNOW?
MY WIFE IS A BREAST CANCER SURVIVOR,
AND I WATCHED HER GO THROUGH IT.
AND I-I'D LIKE TO, YOU KNOW, GIVE HER SOMETHING BACK
AND BE ABLE TO PUT A PLATE LIKE THIS IN FRONT OF HER
AND LOOK HER IN THE FACE AND JUST SAY "THANKS."
I MEAN, I'M JUST A SCHLEP.
I MEAN, I GOTTA--I GOTTA COME UP BIG SOMEWHERE, RIGHT?
I THINK IT'S VERY ADMIRABLE THAT YOU WANT
TO HONOR YOUR WIFE.
WELL, I'M VERY IMPRESSED WITH THE FOOD HERE. GOOD JOB.
ANTHONY, WE'RE HAVING A LITTLE DATE.
SO I FINALLY GET A ONE-ON-ONE DATE WITH CHEF ANNE.
TO BE ABLE TO SIT DOWN
AND HAVE A MEAL AND LISTEN TO HER YELL AT ME,
THIS IS EVERY MAN'S DREAM.
I SEE YOU WORKING WITH SO MUCH MORE FOCUS
THAN YOU DID IN THE BEGINNING,
WHICH IS TREMENDOUS, SO GREAT TO THAT.
YOUR CHICKEN HAS A REALLY NICE COLOR ON IT,
AND I SAW YOU USING THE SHEARS.
I WAS VERY HAPPY TO SEE YOU SUCCESSFUL AT.
SO HOORAY.
I'M KIND OF EXCITED TO GIVE IT A TRY.
YOUR CHICKEN IS DRY.
ALSO, OUR SEAR IS VERY UNEVEN.
YOUR BROCCOLI RABE
LOOKS REALLY NICELY GREEN.
THANK YOU.
HI, BENNETT.
GOOD EVENING, CHEF ANNE.
I GO INTO THE TASTING
EXPECTING A JUDGMENT RIGHT AWAY,
BUT THERE'S CANDLELIGHT.
THANK GOD I WORE NICE UNDERWEAR.
UPON FIRST INSPECTION,
OUR CHICKENS LOOK VASTLY DIFFERENT.
THIS ONE--ITS LITTLE LEG IS FALLING OFF.
THIS ONE, THE LEGS ARE BOTH GOING THIS DIRECTION.
OKAY.
I SAID IT'S VERY IMPORTANT
TO HAVE TWO PLATES THAT LOOK THE SAME.
THE POOR CHICKEN IS JUST COOKED TO DEATH.
YOU SEARED IT A LOT ON THE FIRST SIDE...
OKAY.
AND THEN I DON'T SEE REALLY MUCH OF A SEAR ON THE BOTTOM.
JUST THROW IT IN MY FACE, ANNE! JUST THROW IT IN MY FACE!
TELL ME WHAT'S GOING ON WITH YOUR SIDE DISH.
IT'S BRUSSELS SPROUTS,
BALSAMIC, PROSCIUTTO.
YOUR BRUSSELS SPROUTS,
THEY'RE COOKED ALL THE WAY THROUGH,
AND IT GOES REALLY WELL WITH THE CHICKEN.
DOROTHY, YOU DID A NICE JOB SEARING YOUR CHICKEN.
IT'S NICELY BROWNED.
OOH, I CAN'T CUT MY CHICKEN IN HALF,
BECAUSE THERE'S A BONE HERE.
YOU DIDN'T TAKE THE BREAST BONE OUT.
I TOTALLY THOUGHT I PULLED ALL OF THE BONE OUT.
MMM. BUT YOUR CHICKEN TASTES GOOD.
IT'S REALLY NICE AND JUICY.
TELL ME WHAT'S GOING ON WITH YOUR SIDE DISH.
IT'S, UM, PURPLE CABBAGE AND PEPPERS.
HMM, YOU SAID, "THIS IS MY HUSBAND'S FAVORITE,"
AND ISN'T YOU HUSBAND THE ONE WHO SENT YOU HERE?
HE IS.
SO I FIND IT VERY INTERESTING THAT YOU CONTINUE TO...
IT'S VERY SPICY.
(coughs)
WHAT'S IN THERE THAT'S SO SPICY?
A DASH OF THE RED PEPPER.
CRUSHED RED?
YEAH?
A LOT.
HI, KELLI.
HI, CHEF ANNE.
SO I WAS REALLY EXCITED FOR THE CAULIFLOWER
THAT I THOUGHT YOU HAD GOING.
(laughs)
AND I DON'T KNOW WHAT ENDED UP HAPPENING TO IT.
I DON'T REALLY KNOW EXACTLY HOW CAULIFLOWER SHOULD TASTE.
IT JUST DID NOT TASTE GOOD.
YOU KNOW, I SECOND-GUESS MYSELF QUITE A BIT,
AND I ORIGINALLY WANTED TO DO SQUASH.
DON'T SECOND-GUESS YOURSELF,
BECAUSE I THINK YOU DID TODAY,
AND TODAY SEEMS LIKE IT'S ONE OF YOUR WEAKER DISHES.
MM-HMM.
YOUR GREEN BEANS LOOK SHRIVELED AND NOT DELIGHTFUL.
THIS ISN'T BEAUTIFUL FOOD TO ME.
RIGHT.
I FEEL LIKE THIS WAS IN THE PAN TOO LONG.
INSTEAD OF BEING MOIST AND JUICY LIKE MINE WAS,
THIS SEEMS DRY ALREADY.
WOW. I FEEL LIKE IT'S REALLY DRY.
THIS HAD THE POTENTIAL
TO BE A REALLY GOOD BIRD, AND I THINK BECAUSE
YOU GOT A LITTLE TRIPPED UP IN YOUR SIDE DISH,
SECOND-GUESSING YOURSELF...
YEAH.
YOUR BIRD GOT AWAY FROM YOU.
I THINK THERE IS A VERY REAL CHANCE
THAT I COULD BE IN THE BOTTOM TWO TODAY, IF NOT GO HOME.
I KIND OF WANT TO KNOW A LITTLE ABOUT YOU.
I WANT TO KNOW WHY YOU'RE HERE.
WELL, I AM HERE
BECAUSE I GREW UP WITH MY NANA,
WHO LIVED WITH US AND COOKED BEAUTIFUL HOME-COOKED MEALS.
AND SHE WANTED TO TEACH ME HOW TO COOK,
BUT I WAS REALLY FOCUSED ON GETTING INTO COLLEGE
AND JUST--I JUST THOUGHT,
I DON'T HAVE TIME FOR THIS RIGHT NOW.
I'LL GET TO IT.
AND SHE HAD A STROKE, AND SHE PASSED AWAY.
SO I REALLY, OVER THE YEARS, HAVE KICKED MYSELF
THAT I MISSED THAT OPPORTUNITY, AND I REALLY THINK IT TOOK ME
BECOMING A MOTHER TO REALLY UNDERSTAND THE IMPORTANCE
OF THE FAMILY LEGACY SHE WAS TRYING TO PASS ON IN THE FOOD.
YEAH, I WANT TO PASS THAT ON.
I THINK THAT'S A REALLY STRONG, IMPORTANT MESSAGE.
HELLO, DAVID.
BEFORE WE GET INTO TASTING THE FOOD,
WHERE'S THE REST OF THE CHICKEN?
(scoffs)
I'M GETTING, LIKE, TWO-THIRDS OF A CHICKEN.
WHERE'S THE REST OF IT?
WHEN I WAS CUTTING IT UP-- AND I DROPPED A DRUMSTICK,
AND I THOUGHT TO MYSELF, CONSISTENCY.
WITH TWO PLATES--YOU DIDN'T WANT TO GIVE SOMEBODY A DRUMSTICK
WITHOUT THE OTHER PERSON HAVING A DRUMSTICK,
SO I JUST--I TOOK IT OFF.
OKAY.
I HAVE TO SAY,
I CAN COMMEND THAT THOUGHT.
THAT WAS THE RIGHT THOUGHT TO HAVE.
I LIKE YOUR PLATING. IT'S CLEAN.
IT LOOKS FAIRLY PROFESSIONAL.
YOUR CHICKEN TASTES GREAT. YOU GOT A GOOD SEAR ON IT.
I WAS VERY PLEASED WITH HOW YOU TOOK THE BONES OUT OF IT.
TELL ME WHAT'S GOING ON WITH YOUR SIDE DISH.
WE HAVE SQUASH AND ZUCCHINI
AND ASPARAGUS.
AND I KIND OF INFUSED A LITTLE BIT OF THE FLAVORS
THAT WE HAD WITH THE CHICKEN.
IT TASTES GOOD.
YOU DEFINITELY DEMONSTRATED TO ME THAT YOU WERE LISTENING.
THANK YOU, CHEF ANNE.
THANK YOU.
DO I GET A KISS LATER?
NO.
OH. THOUGHT I'D TRY.
BYE.
♪♪♪
I HAVE TO SAY, I'VE NEVER HAD SO MANY GREAT FIRST DATES.
ACTUALLY, I BROKE MY RECORD FOR ONE NIGHT BY ONE.
(laughter)
SO I'M HAPPY TO ANNOUNCE THE WINNER
ON THE BLUE TEAM FOR THE DATE NIGHT CHALLENGE
IS...
VINNIE.
I'M DELIGHTED TO SAY THAT YOU'RE SAFE THIS WEEK.
YOU MADE IT INTO THE FINAL FOUR OF THE BLUE TEAM.
WOW.
THE WINNER ON THE RED TEAM THIS WEEK
IS...
DAVID.
YES! WHOO!
I MEAN, YOU'VE GOT TO STOP DROPPING PIECES OF FOOD,
BUT YOUR CHICKEN TASTED REALLY GOOD.
THANK YOU.
ALSO SAFE THIS WEEK ON THE RED TEAM IS...
DOROTHY.
(sighs)
ANTHONY.
THANK YOU, CHEF ANNE.
BENNETT AND KELLI,
THE TWO OF YOU ARE ON THE BOTTOM THIS WEEK.
ON THE BLUE TEAM, THE FOLLOWING RECRUITS ARE ALSO SAFE--
MELISSA...
(sighs) YAY!
BENJAMIN.
SARINA AND TIFFANY,
ONE OF YOU WILL NOT MAKE THE CUT.
SARINA, I SEE THAT YOU WANT TO DO THIS,
BUT I'M NOT SURE THAT YOU'RE ACTUALLY GRASPING THIS.
TIFFANY, YOUR TECHNIQUES HAVE BEEN A LITTLE SHABBY LATELY.
THE MISTAKES YOU'RE MAKING THIS WEEK
ARE THE MISTAKES THAT YOU SHOULD HAVE BEEN MAKING
IN THE FIRST WEEK, NOT IN WEEK FOUR.
THE RECRUIT THAT WILL BE STAYING ANOTHER WEEK ON THE BLUE TEAM
IS...
TIFFANY.
I'M SORRY, SARINA.
THAT'S OKAY.
I-I-I HOPE THAT YOU'VE LEARNED SOME THINGS HERE
AND YOU'LL CONTINUE ON YOUR OWN TO BE A BETTER COOK.
IT'S BEEN GOOD. THANK YOU.
I'M SORRY, SARINA.
I'M GONNA HAVE TO TAKE YOUR APRON.
THAT'S OKAY.
I REALLY WANTED TO PROVE TO MYSELF
AND TO MY FAMILY AND FRIENDS THAT I CAN COOK.
AND I FEEL LIKE I'VE ACCOMPLISHED THAT.
AND SO I'M REALLY HAPPY THAT I CAN GO HOME
AND COOK EVERYBODY A REALLY NICE DINNER.
IT BREAKS MY HEART TO SEND SOMEONE HOME,
BUT I HAVE TO SAY GOOD-BYE TO ONE OF YOU.
BENNETT,
YOU HAVE AN ISSUE WITH YOUR KNIFE.
YOUR BOARD TODAY WAS, LIKE, A MESS.
WE NEED TO BE FURTHER THAN THAT.
KELLI, YOUR CHICKEN OVERCOOKED,
YOUR BEANS OVERCOOKED.
IT MADE A HUGE DIFFERENCE
THAT YOU SECOND-GUESSED YOURSELF.
THE RECRUIT
THAT IS SAFE AT BOOT CAMP TONIGHT
IS...
KELLI.
THANK YOU, CHEF.
BENNETT, I'M SORRY TO HAVE TO ASK YOU TO TURN IN YOUR APRON.
WE DON'T GET A SECOND DATE?
I DEFINITELY FEEL, FROM THIS ENTIRE EXPERIENCE,
I BECAME MORE SELF-SUFFICIENT, WHICH IS SO AWESOME.
I WAS A KITCHEN ***,
AND NOW I'VE BEEN DEFLOWERED, AND I'M READY TO KEEP ON GOING.
ON THE NEXT "WORST COOKS IN AMERICA"...
TOP OF THE MORNING, RECRUITS.
(playing jig)
SHOW ME THE BROCCOLI.
THIS IS SUCH A HUMBLING EXPERIENCE FOR ME,
AND I HATE IT.
BLUE!
CHEF ANNE!
I MEAN, THIS IS GONNA BE RIDICULOUS.
WHOA!
I REALLY NEED A DRINK.
(sobbing)