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RACHAEL: Previously on "Rachael Vs. Guy"...
AMBER: Last week, I had no stars.
I'm not gonna be the girl that never won a star.
That's not me.
Today I've made empanadas, Cuban style.
I could not tell you one thing
that I would like you to do better than that.
The best camera performance goes to Amber.
And the gold star for MVP goes to Amber.
Zero to two stars in one week.
I feel like I'm on top of the world.
SEAN: Amber is doing so well right now.
I really need to step up my game.
NARRATOR: Two superstar chefs,
eight talented kids,
and only one winner.
Rachael and Guy team up with eight culinary hotshots
to prove cooking great cuisine can be kid stuff.
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
I feel confident.
Last week, I won my first star,
but Guy told me I'd have to improve my camera performance
if I want to win MVP.
Keep up the good work.
You got your star.
Hopefully I'll get a second one this week.
Yeah.
Always...
Yes.
Not just the one time.
Last week, I was a wreck.
It's Week 4 in the competition, and I'm feeling nervous.
I need to get more stars.
Once you speak slowly,
you're gonna win the camera challenge.
I know it.
Mwah! Bye, baby.
RACHAEL: Welcome!
Going into Week 4,
Sean and Gibson are in the lead with three stars each,
but every one of you has earned stars on the scoreboard.
Now, remember --
one of you is gonna win your own series
on foodnetwork.com.
That is enormous.
So, this week is about creativity,
identifying what you see and then making it your own.
AMBER: I am starting to feel a little scared.
There's napkins covering the table,
there's fancy silver covers
that you see in the restaurants where they go, "Fuchah!"
We have recipes that were classics
from back in the day covering this table.
They were way before your time.
They're from the '60s and '70s.
Rachael means old, like back into the day, man.
Michael Jordan's retro.
We are going to assign each of you a dish,
and you have to come up and taste it.
AMBER: I'm just hoping that it's something
that's not gonna make me vomit all over the place.
Let's go.
First name -- Lauren.
And Lauren is going to be making cheesy crab dip.
I won't die from this, right?
It's crab and cheese. You're gonna love it.
Is it good?
It's good, right?
Oh, she's alive!
All right, next up.
"Sean-anator."
Franks and beans!
Lucky!
Take the lid off and try some.
That is so old-school right there.
Mmm!
All right, next up, "Mad-anator."
Madison is gonna get [French accent] Duck à l'Orange.
MADISON: Sean got franks and beans,
but I get the nasty Duck à l'Orange?
Delicious.
That wasn't convincing at all.
[ Gags ]
Gibson gets S.O.S.
Stuff on a shingle.
GIRL: What is that?
ALISON: I think it's bleep on a shingle.
So, no matter how bad he makes it, he'll do well.
That is cream chipped beef on toast.
Oh, my God.
Hey, get after that.
That's not that bad.
Next -- Finn-tastic.
Is gonna get ambrosia.
Whoo!
It's marshmallows and fruit.
He's lucky. I want that.
Mmm.
It is dee-licious.
RACHAEL: Cherries, all right.
Okay, Finn.
My favorite thing on it -- all the cherries.
Finn's gonna be all hopped up on sugar for this.
I wonder how Finn's gonna grill that.
[ Laughter ]
Amber.
Gets salisbury steak.
This is delicious.
It's onion, gravy on a little baby meatloaf.
It's actually really good.
Next up -- Luis.
Chicken à la King.
I think my grandma knows what Chicken a la King is.
She's like 56 years old.
Chicken à la King?
Chicken à la King is served in a creamy sauce...
Wow!
...typically on a bed of pastry.
I actually really like it.
And that means Helen is gonna get glazed ham.
Ooh!
She's psyched.
I know a few things about glazed ham.
I know how to cook it, I know what's in it.
Mmm!
Oh, this is gonna be an easy challenge.
Now what we want you to do is go to the pantry,
grab other ingredients you want,
and make us your dish
inspired by the dish that you're standing in front of.
60 minutes on the clock.
Your time starts...
Go!
Coconut. I am the grill master.
I can literally grill anything except ambrosia salad.
I usually just grab some nice meats,
but now I'm grabbing flour, some butter, some sugar.
Is this super-fine sugar?
I think so.
I am not a baker.
Today I'm making ambrosia-filled cupcakes.
And I'm gonna make my own kind of whipped cream.
WOMAN: What is it that Finn is making?
MAN: I have no idea.
It's like he's playing with Play-Doh. [ Laughs ]
GINA: I want to see Finn back on that grill.
AMBER: I'm making a dish that my dad probably ate all the time,
but then I have to change it up is really cool.
I get salisbury steak.
Hmm.
I am making a slider
with rosemary roast potatoes with a mushroom sauce.
My dish is gonna incorporate
all the best features of the salisbury steak
while changing it into a modern dish.
Oh, mushroom down.
Once my mushrooms are cooked,
half of them will be for my mushroom sauce
and half I'm putting in the burger.
Looking good.
50 minutes left!
HELEN: Now I have to take glazed ham
and turn it into a modern dish.
Hmmmm.
How about pizza?
Oh, pizza dough -- there it is.
I'm using the ham and pineapple from the glazed ham,
and I'm adding it on to my pizza.
Oh! I like the ham and pineapple on pizza.
WOMAN: It's a good idea.
I am making duck lettuce wraps.
When I first tried the Duck à l'Orange, it tastes terrible.
I think it was way too orangy.
It's gross.
So, my strategy is dialing the orange down
and really opening up the flavor of the duck.
I'm a little nervous because there's a chance
that I can't save this nasty dish.
GIBSON: The worst dish I could possibly get is the stuff on a shingle.
It's bread, gravy, and some type of beef,
so I'm pretty scared right now
just because it's only three simple ingredients.
So I need to make sure each component is perfect.
What are we up to, buddy?
I'm making chicken fried steak.
That falls into a nice S.O.S.
Okay, get after it.
Today I'm making chicken fried steak
with mushroom gravy
put on top with a bed of mashed potatoes.
Or, as I call it, comfort food at its finest.
What are you making there, cutie pie?
I'm making crab macaroni and cheese.
[ Gasps ] Awesome!
I love mac and cheese.
It is a super-simple recipe, but it's so delicious.
I love it so much, I named my hamsters after it.
Mac and Cheese.
Awesome!
I want to make my mac and cheese a little spicy,
so I marinate the crab in hot sauce.
I love cheese.
Well, all right, then. Put a little bit more.
I'm using two types of cheese.
I'm using sharp cheddar and Monterey Jack.
My cheese sauce looks like heaven.
Cheesy heaven.
30 minutes! 30 minutes!
FINN: Whipped cream is a very important part
of ambrosia salad, so I'm gonna make my own whipped cream.
I put heavy whipping cream, marshmallow fluff,
orange zest, lemon zest,
some of the canned cherry juice, and some coconut.
How are we doing, buddy?
This is really good.
How about the cupcakes?
Um...
I checked my cupcakes in the oven.
Uh-oh.
I forgot to add the baking powder.
Oh, dear. Well, it's kind of too late now.
Without baking powder, my cupcakes can't bake.
What am I gonna do?
I realized the cupcakes don't have baking powder in them!
Well, it's kind of too late now.
I have only 22 minutes left.
So, I see in the pantry instant-cupcake mix.
Just do a couple and get something in the oven.
I'm just gonna go with it.
Hopefully it turns out good.
Should I put my mushrooms inside of the sauce?
It's whatever you think.
I've never made tomato sauce before,
but I'm adding whole tomatoes to the sauce
with some basil and rosemary and oregano.
I'm hoping that all the things will work together.
You have to build it quickly,
and then you have to stick it into the oven.
Nice! Money.
I'm making a spin-off of Chicken à la King as a chicken potpie.
When they say to put a modern twist on it,
I immediately think to add a little Asian flair
by putting in some ginger and soy sauce into my gravy.
Soy sauce!
I push my chicken by putting it in its own brine,
and I just bring that up to a medium boil
and then start my gravy.
For the actual dish,
I thought there was way too much orange,
so I'm just using orange remoulade and orange zest.
I put the marmalade in little by little,
and I taste it each time to make sure
that you get the orange but not too much orange.
It's really good.
SEAN: I got beans and franks,
so I'm doing a burrito with a bean puree.
And instead of using the hot dogs,
I'm gonna make a chorizo.
It looks like poo, I swear.
I think it's a great idea.
Anybody have tor-till-ahs?
Tor-till-ahs.
I mean tortillas.
I always say "tor-till-ah." It's a little embarrassing.
Can't even grill a tor-till-ah.
Tortilla.
Tortilla!
Oh!
15 minutes left!
Right now I am making the crust for my macaroni and cheese.
Because what you dip into cheesy crab dip is crackers,
instead of bread crumbs, I decided to use crackers.
Brilliant.
I mix my crab,
and I put it in with the cheese sauce.
I'm feeling really good right now.
I'm feeling pretty confident. Yeah!
Oh, my gosh, everything's happening at once.
I'm assembling my burger.
So, first I get my mushroom sauce on the bottom,
and then I get my burger,
and then I get my tomatoes and my pickles,
and then I get the lid
and a toothpick right through all of that.
This is, like, the world's tallest burger.
My second batch of cupcakes are in the oven.
I look over and all of them have spilled
all over the baking sheet.
Okay. This isn't gonna work.
Oh, man.
This has turned
into a bit of a disaster, isn't it?
I'm a little worried about this.
All right. What are we gonna do?
Something's got to be plated.
I have a great idea for it.
You got a great idea? All right, buddy.
I see in the pantry that they have some pound cake.
I immediately thing, "Layer cake."
I cut my pound cake.
I then layer with my whipped cream.
Literally just a cherry on top.
Two minutes left!
Looking good.
GIBSON: My chicken fried steak is going well.
And now I'm just adding my heavy cream and butter
to my mashed potatoes.
Then I realize I put too much cream in it.
Now it's basically a soup.
I'm looking at the clock,
and now I'm going with Plan B and putting white bread.
Not enough time.
RACHAEL: Get it in there. Come on, guys!
Hot, hot, hot, hot, hot, hot, hot.
GUY: Ten...
BOTH: ...nine, eight, seven, six,
five, four...
three...
...two, one.
Stop working!
Nice job, you guys.
Great hustle.
I am super mad at myself right now.
I screwed up mashed potatoes?
Are you kidding?
RACHAEL: Okay, darling.
Duck à l'orange is where you started.
Why don't you tell us what you made?
I made duck lettuce wraps.
GUY: I'll tell you this.
The orange marmalade
kept everything in really nice balance.
And what I like the most
is that you caramelized the meat,
little bit crunchy almost,
which is reminiscent of duck à l'orange.
Very tasty and very figure friendly. I love that.
Thank you.
[ Cheers and applause ]
Lauren.
Hello.
I have crab macaroni and cheese.
Mmm! Oh, my God.
It's creamy. Breadcrumbs on top -- dynamite.
Lots of crab.
One of your best dishes yet.
Way to go, rock star.
Aww!
My hamsters would be proud.
Finn.
So, today I made for you ambrosia pound cake.
Got the coconut in there.
The citrus makes a big difference.
Dude, keep that away from me.
[ Laughter ]
You went through so much in today's challenge.
It was very resourceful and super creative.
Thanks.
Great job.
Looking beautiful, Luis.
I have here a chicken pot pie with an Asian flair.
This pot pie is way better than that chicken à la king.
One problem.
[ Laughs ]
Great job, Luis, again. Mmm!
GUY: Damn, that was good.
What do you got, Chef?
I have the tropical treat pizza.
This is so clever.
You got the pineapple and the ham up there.
I think this was my favorite of yours so far.
This is beautiful.
Yes!
I think it's the best, as well.
Double pound on that.
Ooh, double bump on that one!
Gabonator.
Today, I've prepared for you
chicken fried steak with a mushroom gravy.
Gravy's delicious. The meat is not chewy.
I know you were doing mashed potatoes.
They got too liquidy.
So then I just went with a piece of bread.
I like it better on that than mashed potatoes.
I really do.
'Cause that's what makes you think of the retro food.
All right.
Yay!
Hi.
Today, I've made my tower of deliciousness
with rosemary roasted potatoes.
It's a burger with mushrooms and shallots inside.
I like to mix stuff into my burger meat, too.
I love the gravy.
I wish you'd put the gravy on top.
On top? Yeah.
If you put it on top like that, it'd run over the burger.
And I think it would keep your bun from becoming soggy.
Nice job with the skewer.
Yeah, you're so good at the plating.
Thank you.
All right, Sean. What do we got, buddy?
I made a chorizo bean-rito.
So, you get franks and beans right in the title.
Where have these been all my college days?
Holy macaroni, is that good.
You rocked the house with this.
Two thumbs up.
GUY: All right, everybody.
Time to pick who's got the best dish.
You guys were so insanely strong in the mini challenge,
it's almost impossible for me to decide.
But this week, I went with...
...Luis!
[ Cheers and applause ]
High five on that one! Yeah!
Guy and Rachael loved the flavor of my dish,
and this is totally setting me up to rock this main challenge.
All right. The one that I would be proud
to serve in my restaurant without question...
...would be the pizza of Helen.
[ Cheers and applause ]
Outstanding.
RACHAEL: Perfection.
You and your family are gonna be picked up in a limousine...
AMBER: What?
...to go to a five-star restaurant.
All to help further your culinary education.
Damn!
I live in New York.
They got tons of five-star restaurants.
HELEN: I can't be brought down.
I am filled with confidence going to this main challenge.
This is our fourth week of competition.
We have seen all kinds of things happening.
We're seeing a lot of folks
that didn't have stars yet now starting to rise as the stars.
We're seeing those that came out of the gate early
going through some troubles and tribulations.
But I'll tell you this. It's anybody's game.
And this next challenge...
Really tough.
Uh-oh.
No.
I have everything on track until...
[ Whines ]
Ooh, baby! That's too high.
I added some bacon, some...
...some chicken, and also some...
Andouille.
Oh!
RACHAEL: Hi, guys! Come on in.
Welcome.
We've got a big, beautiful table of ingredients.
Wow.
And it all looks delicious.
The main challenge is going to be
to make your own unique creation...
of a Southern meal.
Yay!
I may not be from the South,
but with my cooking, you may think I am.
Southern is definitely something that we do a lot at home.
So I think Madison could have this one.
One player on each team
will have to use one of these four proteins --
pork, shrimp, bone-in skin-on chicken, or Andouille.
AMBER: The food I cook is really light and fresh,
kind of the opposite of Southern food.
I'm nervous.
You must decide which team member
is gonna take which protein.
Yeah.
It really worked out.
No one argued what we were gonna get.
I want the shrimp.
I kind of wanted the shrimp, too,
but I'll take the chicken.
Amber will take the chicken.
You'll do the pork, I'll do the shrimp,
and you'll do the Andouille.
I don't know what I'm thinking.
I've never cooked with bone-in chicken before.
Now I'm even more nervous.
Really, really, really nervous.
Are you guys ready for menu planning?
TOGETHER: Yes!
Let'*** it.
Come on, crazy people. Get in there.
Whoo!
Who got Andouille? Finn.
I want to do Andouille burgers.
And I've never made biscuits, but I want to do biscuits.
Well, you know, that's a terrific idea.
Moving on to shrimp. All right, Mad.
My gumbo.
GINA: Yes, you can do gumbo in that time frame,
but it has a lot of components,
and I'm concerned with her about her time on this challenge.
Okay. That was your original instinct, so go for it.
Chicken went to Lauren.
Do you think I could make chicken and waffles?
Yeah, that's a great idea.
Waffle maker! Aah!
The star of your plate has to be the chicken.
Yep.
Luis, your chops.
I was thinking, like, pork chop
with a tangy peach barbecue sauce.
What might be a fun idea is to brine your pork chops in...
A sweet tea brine.
Wow.
'Cause I'm a little sweet,
and then I'm a little, like, spicy.
All right, Sean, what do you got, buddy?
I do have a simple deep-fried pork recipe.
I should make a fried pork chop with a chow chow sauce.
That's like a sweet and sour kind of vegetable mixture.
Brings it all together.
Go ahead, Helen. What do you have?
I don't have a lot of Southern food in my --
Yes.
My favorite way to enjoy Andouille sausage
is in jambalaya. Okay?
It's time for me to go back to student mode
and take as many notes as possible.
Yeah.
Amber, where we at?
AMBER: I have a chicken and kale soup.
I'm gonna use this opportunity
to make something healthy that's also Southern food.
So, what if we made this gumbo-style?
Rock the house with this.
Gib.
I was thinking maybe a Cajun shrimp and grits.
I think you're more talented than that.
I actually agree.
Hmm.
Stuffed shrimp, everybody.
I think I'm good.
You think you got it? All right.
Your presentations -- no more lists.
You got to stop coming into the camera challenge
with your notes in your hand.
Amber, you have the best presentation
to date on the show.
This is yours to lose, you guys.
Now, let's get to the camera challenge.
This is where we lose MVP.
I want you guys to get goofy, get hokey.
I think all four of you should speak with a Southern accent.
[ Southern accent ] That's good.
Finn, I love it! Y'all ready?
Y'all.
Get out there and cook, y'all!
Go, go, go, go!
Clean cabbage. Clean cabbage.
Maple syrup.
Like your luggage cart.
A shopping basket should not be that heavy.
I mean, we need shopping carts.
[ Sighs ] Okay.
I need my sausage.
We have 60 minutes
to complete this Southern food challenge.
I'm gonna cook Andouille sliders.
It has Andouille, biscuits,
and, of course, the fried green tomatoes.
It can't get any more Southerner.
How you doing, Finn?
Good. Making my biscuits.
I'm taking a bit of a risk
making biscuits for the first time.
I hope that they turn out better than my cupcakes.
[ Sighs ]
Man, I'm gonna totally rock out this challenge.
Pork chops, sweet potatoes, and barbecue sauce.
It has all the Southern things that I love.
But the sweet tea brine, it's a little complicated.
Two bags of unsweetened tea, bring it up to a boil,
add in salt and sugar,
and then you cold shock it with a big bowl of ice.
It's gonna make it taste so good.
Have orange shrimp.
It's on, Team Guy.
I have a killer gumbo.
There's a lot of components to gumbo.
My first step is to start the trinity.
A trinity is a traditional Southern vegetable mix.
Celery, red bell peppers, and onions.
It adds wonderful flavors to your dish.
I know this challenge is gonna work perfectly for me
because I've been cooking Southern food since I was 2.
Today, I'm making the sweet and crunchy porkety chop chop
with some chow chow sauce and sweet potatoes.
Right now, I'm letting the pork have the flavor from the brine.
So I'm letting it cool for at least like 15 minutes.
I have a lot to do in an hour.
But brines take time.
And I hopefully don't kill time with my brine.
I'm really worried about everything.
40 minutes left!
LUIS: Now it's time to pan sear my pork in the skillet.
I want them to be really dry when I add them in the pot.
WOMAN: Ooh, baby!
Turn it down.
That's too high.
LUIS: All I see are flames,
and I don't know what to do.
I leave my pan there a little too long with the oil in it,
and as soon as I put in my pork chops...
WOMAN: Oh, my God.
Turn it down. That's too high.
LUIS: ...the pan literally caught on fire.
Such a rookie mistake.
Luckily, it just seared in the pan
while the flame was up.
Whoa. I saw some fire going up.
I'm cooking super stuffed shrimp with my Southern rice.
This smells so good.
I am mixing together some Andouille sausage,
some garlic, some cornbread,
and cream cheese and making a stuffing.
And then I'm topping it off with some panko breadcrumbs
and then just deep frying that.
I'm gonna stuff these babies.
I'm taking the shrimp and I'm butterflying them.
I'm adding a lot of stuffing
so it can be nice and packed with flavor.
Let's go. Let's go.
My gumbo's turning out great.
I'm making smoking chicken gumbo
with veggies and Andouille sausage.
I want smoky flavor in the chicken,
so Guy's gonna teach me how to use a stovetop smoker.
You're gonna open this, take this.
I've got wood chips in a pan,
and then I put another rack on top of that,
and then I put my chicken on that.
Smells like a campfire.
That's a lot of smoke.
She's gonna burn this place down.
[ Coughs ] That was very smoky.
I hope that I don't light anything on fire.
I am making jambalaya.
And I'm using four different types of meats.
I'm adding a pork butt,
chicken thigh, Andouille, all into the pot.
I think that's enough.
30 minutes!
Oh, my God.
I have to get the rice going.
This dish is all about multitasking.
If I don't have one thing in at the perfect moment,
then the entire thing could be messed up.
Rice, rice, rice, rice.
Helen looks a little bit stressed out right now.
I got to get the rice going and I have to have this.
Okay. Let's go.
I'm gonna be making the waffles.
Chicken and waffles are a staple in Southern cooking.
Put my pecans in there.
I like waffles that have nuts inside.
Now I have a little challenge for myself
'cause I never made fried chicken.
Normally, I cook healthy.
But, like, in some cases, I will cook unhealthy
just to, like...feed my dad.
20 minutes!
MADISON: I have to take the heads off my shrimp
and start my stock.
Are you happy with where everything is?
'Cause you've got 20 minutes left.
I have everything on track.
The polenta, is that where you're going?
Until...
[ Whines ]
...I realize that I forgot to cook any grains.
So I decide to do a quick polenta.
See how that goes.
FINN: I'm relieved.
Those biscuits look excellent.
I just have to make the tomatoes and the burgers.
I throw my green tomatoes in the pan.
I don't usually cook Southern food,
but I'm happy I get to grill my sliders.
I put in some smoked Andouille,
some fresh Andouille, and some ground pork.
Mm, mm, mm.
10 minutes left!
I'm just so behind time.
Time is not my friend today.
GUY: Get that in the oven quickly.
And those can come out of the brine now, okay?
I got to fry four pork chops.
I got to make my chow chow sauce.
I got to just keep moving, moving, move, move.
Sean, I don't see you dancing. Are you okay?
I'm losing my mind.
I have to take my smoked chicken out.
This looks so good.
It looks amazing.
And it's much healthier that way.
I'm gonna smoke it all the time.
I'm really excited.
Right now, I'm just getting my peach ready
for the barbecue sauce.
I'm making a peach barbecue sauce
with a side of sweet potatoes.
I set everything for my sauce to simmer.
I'm feeling so great because the pork is perfectly cooked.
Everything will be good.
Mm-hmm.
MADISON: I make a quick polenta,
but the polenta's not cooked evenly.
Without polenta, I don't have a grain.
I have to get everything plated.
I give up.
It's a big mistake not serving a grain with my gumbo,
but I'm not serving something that's not good.
I'm freaking out with time a little.
HELEN: I'm taking my jambalaya out of the oven.
It's perfect.
I got to fluff it, though.
I'm adding bacon for some crispiness.
It looks gorgeous. I really think I'm gonna win.
One minute left!
Is that cooked? No, it's not.
My chicken is still a little raw inside.
So I just drop it back in the fryer.
I don't want to serve raw chicken,
so I'm waiting for it.
GIBSON: I'm looking down at my plate
and the plate is two things -- super messy and has no color.
This is looking horrible.
HELEN: Gibson, you need help?
Yes. Grab some green onions and dice them.
Thank God for Helen.
20 seconds left!
I'm trying to get a grip on it.
Plate it. Plate it.
BOTH: Seven, six...
Pour it! Just pour it, Lauren! Just pour it!
...four, three, two, one!
Stop pouring it, Lauren!
Stop working.
[ Groans ]
[ Sighs ]
Oh, my God.
I'm very disappointed in myself.
Southern food is my thing,
and I did not provide a good Southern dish.
Guys, that was a really intense cook.
Team Rachael, Team Guy,
let me introduce you to a fantastic chef,
host of a great show, "Road Tripping with G. Garvin,"
ladies and gentlemen, Gerry Garvin.
[ Cheers and applause ]
AMBER: Oh, my gosh, G. Garvin.
He knows what Southern food should taste like,
so there's no getting away with anything.
I am so excited to taste what you all have done,
and I hope you brought your A game!
All right!
Guys, go practice your camera challenges,
and we'll see you in a little bit.
That was crazy. So crazy.
That was one heck of an hour.
HELEN: Guy told me no more notes
'cause he wants me to break out of my shell
and show my personality.
So, this camera challenge,
I'm not even gonna bother writing notes.
This is the best jambalaya that you have ever had.
It's got some paprika and also some...
How am I going to survive without these notes?
[ Whispering ] There's nothing to worry about.
Thanks. I'm just worried
that I'm gonna mess up my words up there.
FINN: Howdy, y'all.
LUIS: So, Rachael says for our camera challenge,
we should use a Southern accent.
[ Bad Southern accent ] Madison, how'd you do?
[ Laughing ] Don't talk like that.
I'm practicin' my camera challenge.
You sound really silly.
But I've ditched the accent because it was just too much.
Finn, how'd you do?
[ Bad Southern accent ] Yeah, I think I did really good.
I can't understand a word he's saying.
Excellent.
RACHAEL: Hi, fellas!
Luis, you're up first.
MAN: And your time starts now.
Today, I made for you sweet tea brined pork chops
with a peach barbecue sauce.
My family, they love to eat meats,
and they love to eat healthy,
and they also love barbecue sauce.
My pork, I seasoned it with the sweet tea brine.
And then, with my sauce,
I got some peaches
and some butter, and it's nice and good.
And that's time.
Go, Luis!
Good job, buddy.
You told the story of the food really well,
and your pork is cooked perfectly.
I love the sweet tea brine.
I've never seen it,
and I've seen a lot of different brines.
And I like that nice lightness that it brought to the dish
while still representing the South.
Thank you.
[ Laughs ]
I thought the pork was spot-on,
and I thought your presentation was fantastic.
Thank you.
All right, Sean. You are up.
Howdy, y'all.
Today, I've made you my crispy and tangy porkety chop chop
with my chow chow sauce.
To start it off, I made a nice brine
to get all that flavor into that pork chop.
After that, I pan fried it.
And then after that, I made my sweet potato.
And then I made my chow chow sauce.
Let me tell you something --
back in the day, pork chop wasn't really that famous
because it got very dry easily.
Today, I've solved that problem.
So I hope you guys enjoy it, and see you all later.
Good job, buddy.
[ Laughs ]
Right when you started off with the accent,
I'm like, "Oh, boy."
Let me see all that showmanship.
He delivered.
This right here
is not coming from a guy your age!
This is grown-man stuff.
This dish, I would eat in any restaurant.
Good job.
I'm a huge fan of chow chow.
I would buy that in a jar
even if I had a batch of my own in the fridge.
Awesome, kid.
Really nice job. Very proud of you.
Thank you.
Hi, guys!
I'm walking into my camera challenge,
and I'm so nervous!
I don't even have my notes in my pocket.
Give it to us.
Hi. My name is Helen,
and today I made you my Jumping Jack jambalaya.
Now, this is the best jambalaya that you've ever had.
And I don't mean to sound cocky, but it's because I made it.
I added some bacon, some...
...some chicken, some pork, and also some...
Dang it. I wish I had my notes.
I forgot the name of the sausage.
Now, the...
Andouille.
I got a sausage...
was my main ingredient.
I also added some spices, some paprika and cayenne.
This is the best jambalaya you've ever had,
and I hope you enjoy it. Thank you.
Nice job.
Ugh!
So you flubbed a couple words,
you laughed it off.
I know you wanted to bring that list with you today.
But out of all the presentations you've done,
that's the bravest I've seen you in the competition,
and you did a really good job.
WOMAN: Yeah. Go, Helen.
[ Sighs ]
GERRY: Now, for the jambalaya,
everything was moist and tender.
The rice is cooked to perfection,
but I like a little spice.
So, moving forward, make it pop.
Helen, I think you're having a really strong week.
I love that you finally let go of the list.
But if you're given a special ingredient you have to use,
absolutely tell me about it first.
Okay.
Hey, by the way, I love the hair.
Thank you.
Smooth.
All right. Fantastic.
I don't know what you have up your sleeve.
MAN: And your time starts now.
[ Southern accent ] How y'all doin'?
Today, I made for you delicious grilled Andouille super sliders
with fried green tomatoes and cheesy biscuits.
I mixed my burgers with some fresh Andouille,
smoked Andouille, and some seasoned ground pork.
Gives it just that nice flavor.
Mm-hmm!
For my fried green tomatoes,
mm-hmm, got 'em nice and crispy.
That's just how I like it.
Hope you enjoy it. Mm, mm, mm.
[ Cheers and applause ]
Yay, Finn!
I don't even know what to say. You just blew my mind.
I got to pick it up off the floor and shove it back in.
I don't know how you did that, but it was hugely watchable.
The slider was really well balanced.
I tasted the Andouille. It's a little spicy.
One thing:
I would have added a little crunch,
maybe a little lettuce, you know, maybe some iceberg.
The only thing that outdoes your burger is your personality.
Very proud of you. Both of you.
What a great week for both of you guys.
Y'all have a nice day.
Y'all have a nice day, too, Finn.
Come on, Gibson. You can do it!
Knock 'em dead! Not literally.
They have to judge my food.
Hi, Gib. Hi, Mad.
Welcome, guys.
Okay, Mad. Good luck, honey.
MAN: Your time starts now.
Hi. I'm Madison.
I'm from the South side of Chicago.
Today, I made for you one of my favorites -- gumbo.
Since I was younger,
my dad and I would love to cook and make gumbo together.
I decided to use Andouille sausage
to give it a nice spicy flavor.
And I made my own shrimp stock.
I just really hope you enjoy this dish.
MAN: That's time.
Good job, sweetie.
Your volume is getting better.
I'm really happy about that.
But I did wish that you made a little extra stock
so you could have done the polenta.
GERRY: With your gumbo,
you did a really great job, spot on.
Now, I'd love to see you have a little more fun.
Don't be so stiff. It's not church.
[ Laughter ]
GINA: Yeah, loosen up, Madison.
Let your true personality out.
Be 11, Madison.
GUY: Maddie, I'll tell you this.
I think your consistency is fantastic.
It's nice and rich.
Thank you.
All right, Gib.
"Gib" it to us.
Today, I prepared for you my S.S.S.,
standing for "super stuffed shrimp,"
with some Southern rice.
There's nothing my family loves more than some shrimp.
So today I've took it with a little bit of Southern flair.
I deep fried it. I also stuffed it.
This is gonna be the best shrimp that you will ever have.
I hope that you'll enjoy my dish.
I think you rocked the house, man.
This shrimp, they are outstanding.
I love the flavors.
It really works well together.
I have never in my life seen a stuffed shrimp
that was also breaded, ever, and I've had a lot of shrimp.
Good job, you guys. Thank you.
GERRY: Good job, guys.
Good job.
GIBSON: It was one of the best camera challenges I have ever done.
I rocked it out.
Amber.
CHILD: Go, Amber!
Go, Amber!
Go! You got this!
RACHAEL: Hi, Lauren. Hi, Amber.
Here we go.
Today, I've made for you my smokin' chicken gumbo
with veggies and Andouille sausage.
I've always wondered what gumbo meant.
And I looked it up, and it turns out it's an acronym.
G stands for grain, and my grain is rice.
U is union.
This dish is a union of flavors and cultures
all mixed together in one bowl.
And then it's M, meat.
This is the star of the show.
I smoked my own chicken with some hickory smoke,
and it's delicious.
B, broth.
And then O.
Okra is in a lot of Southern dishes,
and it goes great in my gumbo.
Thank you so much,
and I hope you enjoy my G-U-M-B-O.
Holy smoked gumbo!
[ Laughs ]
That's the presentation to beat.
You are a natural.
For me, gumbo, I like it a little bit thicker.
But if you wrapped that chicken around my arm, I'd eat it.
It was great.
The smoked chicken, it's giving me that explosion.
It's just outstanding.
Good job.
I have nothing to say.
Gumbo was fantastic.
That's it. I'm gonna leave.
Thank you.
LAUREN: Are you kidding?
I have to go after Amber for my camera challenge?
I'm really, really intimidated.
Today, I've made for you Southern fried chicken thighs
with pecan waffles.
For the waffles, I used flour and cornmeal.
I also breaded my chicken,
and I deep fried it to perfection.
I tried to embrace the flavor of the South
by making fried chicken, which I haven't done before.
I really hope you guys enjoy.
WOMAN: Good job!
You're speaking from the heart.
You're speaking real, and there's nothing wrong.
You rocked the house with this chicken and waffles.
Thank you.
You were honest, you were funny.
This chicken and waffles is crazy!
When you look at your chicken,
you can tell you had to drop it again
so it got a little darker.
So, visually, there were some concerns.
But let me tell you something.
The one thing I know is fried chicken.
You killed it!
Thank you.
You killed it.
And I'm a Southern boy,
so I know.
Big smiles. That's awesome.
LAUREN: I can't believe it. Everyone loves my food.
And the even better news is that they love my camera challenge.
I feel really good.
All right, G. It's a very difficult task.
We knew they were getting better.
I don't know that Rachael and I
expected them to get this great.
It's a tough decision, but good luck, okay?
Thanks, G.
Yeah, this is the fun part.
RACHAEL: Welcome back, guys.
Our Southern chefs.
Line 'em up, line 'em up.
First of all, you could all live in my house and cook,
and I'd pay you. I'd pay you well.
G, let's talk about best dish. Team Guy.
HELEN: I got so many praises on my jambalaya.
I really think I'm gonna win.
We're gonna go Sean.
[ Cheers and applause ]
Nicely done, Sean.
Okay, I'm surprised. I thought I had the best dish.
Thank you very much.
Whoo! Yeah!
I was making so many parts of this dish,
and it really paid off.
Everything on the plate
has to have its own identity, and everything did.
Good job.
Now, Team Rachael.
So, the best dish on Team Rachael is...
...Lauren.
[ Cheers and applause ]
I can't believe it.
I have never fried chicken before,
but I ended up winning.
Ha!
You didn't choose something that was easy.
You risk big, you win big.
Thank you.
This is what I needed to realize
that I might have a chance of winning this competition.
Let's do best camera performance, Team Guy.
You guys had some real doozies this week.
AMBER: I want a star really badly.
You can never have too many stars.
This was a tough choice.
GIBSON: I know I'm gonna win
because Guy said it was one of
the best camera challenges I've ever done.
But it's gonna go to Amber.
Go, Amber!
ALISON: Gibson hasn't won since the beginning
of the competition, and I'm worried
it's really gonna have an effect on his confidence.
You delivered the news, you sold it to me,
and I bought it.
Whoo-hoo! I'm so happy.
All right. We got one more performance star to hand out.
Finn, what you did today was truly amazing.
You gave me a character.
It was the definition of "go big or go home."
[ Southern accent ] I feel so good about my Southern accent,
I think I'm gonna win a pin.
Lauren, you had no gimmick, you gave us who you are.
You've got something special.
So this is a tough choice.
But the winner on Team Rachael...
...is gonna be Finn.
[ Cheers and applause ]
You're welcome.
He was like, "Mm-hmm, yeah, I made this with love.
Mm-hmm, it tastes good. Mm-hmm."
I wonder if I would have done that accent
if I would have won.
RACHAEL: You took some big chances.
From your accent to your swagger.
It was like watching true theater.
I knew I could do it.
Lauren, I'm so proud of you, too.
This week, I went from feeling unsure of myself
to completely confident.
Nice!
All right, G. The MVP.
Who will it be?
This is a big, big deal.
The most valuable person is going to...
My dish is definitely MVP worthy,
and my camera challenge rocked their world.
Team Rachael needs an MVP.
...my man Sean.
[ Cheers and applause ]
Oh, my God.
I've got...five stars!
Look at them stars stacking up.
Sean, you look like a general at this point.
SEAN: Oh, my gosh. I've got two MVPs.
I'm speechless.
Sean, I want you to remember something.
This was a close race.
But the reason I chose you was composure.
He wasn't as quick or as funny,
but the way he owned it is what sold me.
But just be clear,
you guys are all winners in my book.
And that's a really important point, guys.
It's anybody's ball game.
RACHAEL: At the end of this week,
Sean has taken the lead with five stars.
But we've got Amber, Gibson, and Finn
close at his heels with three stars each.
GUY: So, gear up, get ready.
Next week's gonna be that much more difficult.
And did I tell you
that there were two celebrity chefs coming?
Oh, I'm sorry. I let that out of the bag.
See you next week.
Adios.
We've never had MVP.
This is our last chance to get it.
We have a very special guest.
[ Laughs ] Yeah!
I'm terrified. He's a tough cookie.
The knife slips and cuts my finger really deep.
We're gonna have her taken over to urgent care.
The hospital? For real?