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>> THIS IS "COOK YOUR *** OFF,"
WHERE INCREDIBLE COOKING AND
HEALTHY FOOD FIGHT TO CO-EXIST.
>> EVERYTHING I LEARNED IN
CULINARY SCHOOL HAS JUST GONE
OUT THE WINDOW.
>> EACH WEEK, THREE CHEFS WILL
COMPETE TO HELP ONE DESPERATE
INDIVIDUAL SHAPE UP THEIR BAD
EATING HABITS.
>> I JUST NEED A LITTLE HELP, A
LITTLE PUSH.
>> THE CHEFS' MISSION IS TO
REMAKE AMERICA'S FAVORITE JUNK
FOOD.
>> GRILLED CHEESE SANDWICH.
>> PIZZA.
>> NACHOS.
>> FRIED CHICKEN.
>> ONE UNHEALTHY MEAL AT A TIME.
>> THE FAST FOOD, IT IS GOING TO
KILL HIM.
>> THE CHEFS WILL BE JUDGED BY A
PANEL OF EXPERTS LED BY
NUTRITIONIST, KERI GLASSMAN.
>> HE HAS HYPERTENSION, HE HAS
HIGH CHOLESTEROL.
THAT IS HOW MUCH SODIUM HE
SHOULD BE GETTING IN A DAY.
>> I'M CHEF RICHARD BLAIS AND I
KNOW WHAT IT FEELS LIKE TO FIGHT
TO GET YOUR HEALTH BACK.
I LOST 50 POUNDS BY CHANGING THE
WAY I EAT AND COOK FOOD AND
THAT'S WHAT THIS COMPETITION IS
ALL ABOUT.
$50,000 IS ON THE LINE.
>> WOW.
>> GET READY TO "COOK YOUR ***
OFF."
♪
>>> OUR CHEFS THIS WEEK, CHEF
SCOTT GRUEY.
>> I WORK AT A FINE DINING
RESTAURANT IN NEW YORK CITY AND
I'M SOUS CHEF.
MY FAMILY DOES HAVE A HISTORY OF
BEING OVERWEIGHT.
I WAS ABOUT 300 POUNDS WHEN I
FINISHED HIGH SCHOOL.
MY BROTHER WAS 500 POUNDS AND
LOST ALL THE WEIGHT, INSPIRED ME
TO DO THE SAME.
I HAVE MAINTAINED MY WEIGHT BY
COOKING HEALTHY FOR MYSELF.
SO I FEEL I CAN DO THE EXACT
SAME THING FOR SOMEBODY ELSE.
>> CHEF ROCHELLE RODWELL.
>> MY APPROACH TO COOKING IS
VERY SIMPLE.
YOU DON'T NEED TO ADD INGREDIENT
UPON INGREDIENT UPON INGREDIENT.
I THINK THE LESS DO YOU THE
BETTER.
I'VE DONE EVERY SINGLE KIND OF
DIET YOU CAN IMAGINE.
AND I FOUND THE SECRET TO
MAINTAINING A HEALTHY DIET IS
CUTTING OUT PROCESSED FOOD AND
USING CLEAN INGREDIENTS.
I HAVE A DONE RESTAURANTS, I
HAVE A DONE HOE TELLS.
NOW, I'M PERSONAL CHEF.
THIS COMPETITION SHOULD BE A
CINCH.
>> AND CHEF LEO GOODLOW.
>> I LOVE TO COOK HEALTHY
BECAUSE YOU ARE WHAT YOU EAT.
I AM A PRIVATE CHEF.
I BELIEVE IN HEALTHY, NUTRITIOUS
INGREDIENTS.
WHEN I WAS YOUNGER, MY LITTLE
BROTHER HAD TO HAVE THREE OPEN
HEART SURGERIES BEFORE THE AGE
OF 5.
SO EATING HEALTHY WAS ALWAYS A
BIG, BIG, BIG THING IN OUR
LIVES.
I THINK I'M GONNA DO GREAT IN
THIS COMPETITION BECAUSE I CAN
TEACH WHAT I KNOW.
I HAVE BEEN THERE AND I'VE
HELPED PEOPLE.
>> CHEF SCOTT, CHEF RACHELLE,
CHEF LEO, YOU'RE HERE TODAY FOR
DEAN SINGER.
SCENE A FIREFIGHTER, BUT TODAY,
HE'S HERE TO PUT OUT A DIFFERENT
TYPE OF FIRE.
MANY GENERATIONS OF DEAN'S
FAMILY SUFFER FROM HEART DISEASE
AND TODAY, HE IS HERE TO PUT AN
END TO THAT PATTERN.
PAY CLOSE ATTENTION TO HIS STORY
BECAUSE IN ORDER TO WIN TODAY,
ONE OF YOU WILL HAVE TO PROVE
THAT YOU'RE THE BEST CHEF TO GET
DEAN TO START EATING HEALTHY.
>> HI, MY NAME IS DEAN SINGER
AND I'M LIEUTENANT WITH THE CITY
OF DAN BURY FIRE DEPARTMENT.
LAST YEAR, AT MY ANNUAL
PHYSICAL, MY BLOOD PRESSURE AND
CHOLESTEROL WAS ELEVATED ENOUGH
TO WARRANT BEING PUT ON
MEDICATION.
IT WAS A SLAP OF RATE.
CARDIAC ISSUES ARE ONE OF THE
TOP KILLERS OF FIREFIGHTERS.
GETTING AHEAD OF THIS ISSUE IS
GONNA HELP ME DO MY JOB THAT
MUCH BETTER.
>> DEAN IS RIGHT, SMACK SENTER
IN THE MIDDLE OF OUR PANEL
BECAUSE TODAY, YOU'RE COOKING
FOR HIM AS WELL AS OUR EXPERTS,
NUTRITIONIST KERI GLASSMAN AND
MADISON COWAN.
THE WINNER WILL COOK FOR DEAN
AND ADVANCE TO THE SEMIFINALS,
ONE STEP CLOSER TO THE GRAND
FINALE WITH YOU WHERE OF YOU
WILL HAVE THE OPPORTUNITY TO WIN
$50,000 WE HAVE THREE ROUNDS.
THE FIRST ROUND WE SIMPLY CALL
"SNACK ATTACK."
YOU WILL HAVE A FULL 20 MINUTES
TO MAKE AN INSPIRED REPLACEMENT
FOR DEAN'S FAVORITE SNACK,
BLUEBERRY CHEESECAKE.
>> I'M SHOCKED BECAUSE I THOUGHT
IT WOULD BE SOMETHING A LITTLE
BIT MORE SAVORY.
THERE'S NOT REALLY MANY WAYS YOU
CAN MAKE A HEALTHY CHEESECAKE.
IT'S SO BAD FOR YOU.
>> DEAN WHAT IS IT ABOUT THESE
THAT YOU ABSOLUTELY CRAVE?
>> I LOVE FRUIT AND I LOVE
SWEET.
AND THE CREAMY TEXTURE, THAT
CREAM CHEESE, WITH THE CRUNCH OF
THAT CRUST, IT'S JUST GOT
EVERYTHING.
>> YOU'RE REALLY SPEAKING MY
LANGUAGE HERE H YOU'RE PREACHING
TO THE CHOIR, MAN.
THIS IS SOMETHING REALLY KNOCK
BACK ON THE WEEKEND.
>> I'M SURPRISED YOU'RE NOT
EATING IT NOW.
>> YOU KNOW, I MEAN --
>> KERI, WHY ISN'T THIS A GREAT
SNACK CHOICE HERE?
>> THE PROBLEM IS REALLY NOT THE
RIGHT TYPES OF FAT GOING ON IN
THERE THAT GRAHAM CRACKER CRUST,
THE REFINED SUGARS, IT COULD BE
SO GOOD.
BUT IT'S JUST MISSING THE MARK.
>> SO CHEFS, YOUR FIRST
CHALLENGE TODAY TO RECREATE
DEAN'S BLUEBERRY CHEESECAKE
USING ANYTHING YOU CAN FROM OUR
HEALTHY INGREDIENTS PANTRY.
THE JUDGES' PANEL HERE WILL BE
JUDGING YOU ON TASTE, CREATIVITY
AND, OF COURSE, NUTRITION.
HERE AVENUES THE BEST PART, NO
ONE'S GOING HOME AT THE END OF
THIS ROUND.
INSTEAD, THE WINNER OF THIS
ROUND GETS A TREMENDOUS
ADVANTAGE FOR THE SECOND ROUND.
ALL RIGHT, CHEFS, IT'S ABOUT TO
GET A WHOLE LOT HOTTER IN HERE.
GO "COOK YOUR *** OFF"!
>> IT'S A SNACK.
IT SHOULD BE SIMPLE AND FUN.
>> HOPEFULLY SOMETHING I CAN
MAKE AT HOME.
>> I'M THINKING LEMON CURD WITH
A CRUST TOPPED WITH FRESH
BERRIES.
I GET THE CRUST GOING RIGHT
AWAY, THE NUTS AND THE DATES AND
A LITTLE BIT OF HONEY.
SOMETHING JUST TO SATISFY A
LITTLE SWEET CRAVING AND GET A
LITTLE FAT IN THERE SO THAT YOU
FEEL FULL AFTERWARDS.
I THINK DEAN'S GONNA LIKE IT.
>> YOU GUYS READY TO RUMBLE?
>> LET'S SEE WHAT YOU GOT.
>> 20 MINUTES IS NOT A LOT OF
TIME.
I'M PLANNING OFFEN MAKING A
DECON TRUSTED CHEESECAKE.
THE BASE WILL BE A GRANOLA
CRUST, THE FILLING A NON-FAT
GREEK YOGURT AROUND I WILL TOP
IT OFF WITH A BLUEBERRY PURE RAY
AND APRICOT COMPOTE.
>> CHEF RAY GRABBED GREEK
YOGURT.
>> I LOVE YOGURT, GET FRESH NEW
IDEAS.
>> YEAH.
>> 18 MINUTES, 30 SECONDS.
I FEEL LIKE THIS IS A GOOD
OPPORTUNITY TO SHOW WHO I AM AS
A CHEF.
I CAN TAKE A RISK AND TRY
SOMETHING A LITTLE BIT OUT
THERE.
I'M MAKING A MACADAMIA AND BLACK
SEED CRUMBLE WITH GREEK YOGURT
PANNA COTTA AND FRESH BERRY
COMPOTE.
>> CHEF SCOTT HERE IS A SOUS
CHEF AT A PRETTY WELL RENOWNED
FINE DINING RESTAURANT.
>> THE FIRST THING I DO IS SET
THE YOGURT WITH GELATIN.
IT'S GOING TO EMULATE THE
TEXTURE OF CHEESECAKE.
I KNOW MY KNOWLEDGE AND
TECHNIQUES WILL SET ME APART.
I'M GONNA GIVE DEAN ALL THE
FLAVORS AND TEXTURES OF THE
CHEESECAKE HE LOVES.
>> FINE DINING NOT USUALLY THE
CUISINE KNOWN FOR BEING MINDFUL
OF HEALTHY EATING THAT MIGHT BE
A CONCERN TO CREATE SOMETHING
THAT'S HEALTHY.
>> THAT'S TRUE.
RIGHT.
>> AS A REPLACEMENT FOR MY CREAM
CHEESE FILLING, I'M MAKING A
LEMON CURD IT IS A HEALTHIER
FILLING THAN CREAM CHEESE AND A
SIMPLE DISH I KNOW I CAN DO
QUICKLY.
MY FILL LOSS FIT IS LESS DO YOU,
THE BETTER.
WHAT COMES INTO PLAY HERE IS
MORE THE NUTRITIONAL CONTEMPT
FOR ME RATHER THAN HOW MUCH TIME
I AM PUT NOTHING MAKING IT.
>> I'M EXCITED TO SEE HER --
>> IT'S LEMON CURD.
SHE HAS REPLACED THE CHEESECAKE
WITH LEMON CURBED, WHICH I THINK
IS A PRETTY NEAT IDEA.
>> WELL, I LOVE THAT BECAUSE OF
THE PECTIN AND THE PECTIN IS
SOLUBLE FYKER, WHICH IS
IMPORTANT FOR YOU.
SOLUBLE FIBER MAY HELP LOWER
CHOLESTEROL.
>> SOMETHING NEW.
>> CHEFS, 12 MINUTES LEFT, ONLY
12 MINUTES LEFT.
>> SO MYOGURT IS SETTING NUPGT
REFRIGERATOR, I'M BLENDING MY
BLUEBERRIES, THICKENING IT
SLIGHTLY, I'M NOT USING ANY
SUGAR BECAUSE I KNOW THIS IS
SOMETHING HE NEEDS TO CUT OUT OF
HIS DIET, I'M USING AGAVE TO
SWEETEN THE COMP POPE I FEEL
LIKE I CAN RELATE TO DEAN.
WHERE I WAS 100 POUNDS AGO TO
NOW IS SUCH AN AMAZING FEELING.
AFTER I LEARNED HOW TO EAT
HEALTHY, I KNEW THERE WAS NO
TURNING BACK.
I WANT TO SHOW HIM IT CAN BE
DONE.
>> YOU IT'S NOT HERE.
WOO.
>> I SAY CHEF LEO IS ACTUALLY
BANGING IN A BIT OF VANILLA
FLAVORING, EXTRACT.
>> USING AN EXTRACT CAN BE A
WONDERFUL REPLACEMENT FOR
SWEETNESS.
ALSO CINNAMON AND NUTMEG CAN
TAKE THE PLACE OF THE NEED FOR
SWEET.
THE CINNAMON ALSO HELPS CONTROL
BLOOD SUGAR, WHICH IS GREAT FOR
YOU.
>> I'M WORKING ON THE HEALTHY
BLUEBERRY PURE RAY AND APRICOT
COMPOTE.
AND I'M THINKING, A SMOOTHIE
WILL BE THE PERFECT COMPLEMENT
TO THIS DISH.
I KNOW THIS ADDITION WILL BRING
THE WOW FACTOR.
BEHIND.
>> I SEE THE GUYS RUSHING
AROUND, BUT I'M FEELING GREAT
AND I'M ADDING THE FINAL
INGREDIENTS, FRESH BERRIES.
FRESH BERRIES ARE WHOLESOME AND
NUTRITIOUS.
ANY TIME YOU CAN EAT FOOD IN ITS
WHOLE STATE I THINK IS ALWAYS
BEST FOR YOUR BODY.
I GET THE DISH INTO THE FREEZER
AROUND THAT'S IT.
THAT'S DONE.
GUYS, FIVE MINUTES, COME ON!
>> CHEF RACHELLE IS DICTATING,
LOOK AT HER H
>> LIKE THE END ZONE TOUCHDOWN
DANCE.
SHOWING OFF A LITTLE BIT.
>> WE'VE NEVER SEEN THAT BEFORE,
A CHEF SITTING THERE LOOKING
LIKE I GOT THIS IN THE BAG.
>> I DON'T KNOW WHAT TO DO WITH
MYSELF.
>> LISTEN I TELL YOU ONE THING
THAT DISH BETTER BE BLOODY
TASTY.
>>> BEHIND.
BEHIND.
WE HAVE 20 MINUTES TO RECREATE
DEAN'S BLUEBERRY CHEESECAKE AND
MAKE IT HEART HEALTHY.
>> CHEF LEO, HE JUST GRABBED
FIVE NEW INGREDIENTS.
>> OH, MY GOODNESS.
AND HOW MUCH TIME IS THERE LEFT?
>> THREE MINUTES.
>> OH, MY GOD P
>> HOW ARE YOU DOING?
>> GOOD.
GOOD.
I LOOK OVER AND SEE RACHELLE IS
NOT DOING ANYTHING, I'M THINKING
TO MYSELF, IT'S BAD IDEA.
IF YOU HAVE FIVE MINUTES TO
STAND AROUND AND LOOK AT MY
DISH, YOUR DISH BETTER BE
PERFECT.
>> CHEFS, NEED TO BE THINKING
ABOUT PUTTING THAT FOOD ON THAT
PLATE.
>> THERE'S BARELY ANY TIME LEFT
AND I'M RUNNING AROUND LIKE A
MAD MAN.
>> BEHIND.
BEHIND.
>> I GOT TO GET MY SMOOTHIE DOWN
AND COMPOTE ON THE PLATE OR ELSE
I'M SCREWED.
>> IT SUCKS.
>> 15 SENDS, CHEFS.
SIX, FIVE, FOUR, THREE, TWO,
ONE.
HANDS UP, STOP COOKING.
>> I TRIED TO OFF MORE THAN I
COULD CHEW.
I BLEW IT.
>> ALL RIGHT, CHEFS, SO YOU MADE
AN INSPIRED REPLACEMENT FOR
DEAN'S BLUEBERRY CHEESECAKE
SQUARES.
THE ORIGINAL WAS LOADED WITH FAT
AND SUGAR, BUT HAD THAT
BEAUTIFUL GRAHAM CRACKER CRUST.
LET'S SEE HOW YOUR NEW DISHES
COMPARE.
FIRST UP, CHEF SCOTT, TELL US
WHAT YOU DID.
>> STARTING AT THE BOTTOM,
MACADAMIA CRUMBLE.
ON TOP IS GREEK YOGURT THAT'S
BEEN SET WITH GELATIN AND THEN
THE VERY TOP IS A BERRY COMPOTE.
>> DEAN, THIS IS YOUR DISH THIS
IS YOUR LIFE.
WHAT DO YOU THINK ABOUT CHEF
SCOTT'S INSPIRED RENDITION?
>> I I LOVE THE YOGURT.
I LOVE THE FRESH BERRIES.
THE TEXTURE'S SPOT ON.
AND I LOVE THE CRUNCH OF THE
CRUST.
BUT I JUST DON'T THINK IT HAS
THAT TRUE SWEETNESS THAT I'M
CRAVING.
>> I LIKE THE FACT THAT YOU DID
HAVE A GELATIN TYPE OF TEXTURE.
THAT'S VERY IMPRESSIVE.
I THINK THE ONLY THING THIS IS
PROBABLY LACK SAG BUILT OF
SWEETNESS, AS DEAN SHARED.
>> I HAVE TO DISAGREE WITH YOU,
DEAN.
SORRY, AND YOU, MADISON.
YOU ADDED A LITTLE BIT OF AGAVE,
CORRECT?
>> AGAVE, CORRECT.
>> I WOULDN'T HAVE ADDED ANY
MORE.
I DON'T LIKE ARTIFICIAL
SWEETENERS AT ALL.
>> KERI PROBABLY DON'T NEED
SWEETENERS, SHE IS OBVIOUSLY
SWEET ENOUGH.
>> NIX UP, CHEF RACHELLE.
>> TODAY, I HAVE FOR YOU A LEMON
CURD WITH BERRIES AND ON THE
BOTTOM THERE'S A CRUST OF
TOASTED MACADAMIA NUTS WITH
WHOLE WALNUTS AND THERE'S SOME
DATES AND A LITTLE HONEY MIXED
IN TO BIND IT.
I KNOW MY DISH SEEMS SIMPLE BUT
I DO THINK I PUT OUT THE BEST
PLATE.
I FEEL CONFIDENT WITH THIS DISH.
>> I LIKE THE FLAVOR.
IT'S DEFINITELY SWEET ENOUGH.
THE THING I DIDN'T LIKE SO MUCH
IS THE CONSISTENCY'S NOT QUITE
LIKE A CHEESECAKE.
THERE'S NO CRUNCH.
>> I AGREE.
IT DIDN'T HAVE THE RIGHT TEXTURE
TO ME, BUT I LIKE THE USE OF
LEMON, THE DATES ALSO WHAT HAVE
POTASSIUM AND MAGNESIUM IN THEM,
SO I LIKED THAT AS A BINDER
BECAUSE POE AT THAT TIME YUM AND
MAGNESIUM ARE TWO IMPORTANT
MINIMALS FOR THOSE ARE HYPER TEN
EGGS.
>> I DON'T FANCY CURD AT ALL IT
IS AN ENGLISH THING, TOO LEMONY.
AT THE SAME TIME, I ENJOY YOURS,
BUT WITH THE TIME YOU HAVE
REMAINING, WITH THE FRUIT, MAYBE
QUO HAVE DONE LIKE A COMPOTE OR
SOMETHING.
>> I LEFT THE FRUIT WHOLE
BECAUSE WHEN YOU COOK IT YOU ARE
REDUCING THE SUGARS AND WOULD BE
MORE SWEET.
>> YOU KNOW WHAT I'M THINK HUG,
DON'T YOU?
I'M NOT FEELING IT.
>> I DON'T AGREE WITH THEM.
I DON'T THINK IT SHOULD HAVE
BEEN COOKED AT ALL.
>> THANK YOU, CHEF RACHELLE.
CHEF LEO, TELL US WHAT YOU
PREPARED.
>> WHAT YOU HAVE IN FRONT OF YOU
IS A FRESH APRICOT COMPOTE WITH
A BLUEBERRY PUREE.
UNFORTUNATELY, I DID NOT FINISH
MY DISH.
THE CLOCK BEAT ME A LITTLE BIT.
>> THE APRICOT COMPOTE IS
ACTUALLY WICKED.
IT REMINDS ME OF PEACH COBBLER.
SO, YOU GOT A WINNER RIGHT
THERE.
BUT THERE'S NO CREAM ELEMENT.
THERE'S NO CRUNCHY ELEMENT.
I FEEL LIKE I'VE BEEN CHEATED.
>> I LIKE WHAT YOU DID WITH THE
APRICOTS.
THEY HAVE GOT A NICE FLAVOR,
GOOD SPICE TO T OBVIOUSLY I WARY
MISSING THE CHEESECAKE
COMPONENT, WHICH THAT THIS THE
BIG PART.
SO KIND OF HARD TO TELL HOW THEY
WOULD ALL GO TOGETHER.
>> BASICALLY, I'M INTERVIEWING
FOR A JOB AND I DIDN'T DELIVER
SO IT WAS KIND OF LIKE A LET
DOWN FOR ME.
>> THE JUDGES HAVE A LOT OF
DELIBERATING TO DO IF YOU CAN GO
ON DOWN TO THE PANTRY, WE WILL
CALL YOU UP IN A LITTLE BIT.
WE HAVE THE THREE BEARS OF TIME
MANAGEMENT, ONE WHO JUST GOT THE
JOB DONE JUST IN TIME, ONE WHO
HAD WAY TOO MUCH TIME AND ONE
WHO DIDN'T HAVE ENOUGH TIME WHAT
DO YOU THINK ABOUT CHEF SCOTT?
>> HE IMPRESSED ME, DEFINITELY.
HE PUT OUT A GREAT DISH.
>> I THOUGHT IT TASTED GREAT.
I THOUGHT THERE WAS WONDERFUL
TEXTURE.
HE WAS THINKING ABOUT DEAN.
SO I REALLY LIKED THAT.
>> I DON'T THINK MY DISH WAS
NECESSARILY AS THREATICALLY
PLEASING BUT I THINK IT WAS
DELICIOUS AND NUTRITIOUS.
>> AND CHEF RACHELLE, OBVIOUSLY
GOT A LOT OF FIRE TO HER WHAT DO
YOU THINK?
>> WHEN I FIRST LOOKED AT THE
DISH, I WAS THINKING SHE WAS
SITTING AROUND AND THEN JUST
TOOK BLUEBERRIES AND RASPBERRIES
AND DROPPED THEM ON TOP.
BUT SHE REALLY INCLUDED A GREAT
ARRAY OF INGREDIENTS THAT REALLY
PULLED TOGETHER THE NUTRIENTS
THAT ARE IMPORTANT FOR DEAN.
>> WHILE SHE DID HAVE THE BEST
CRUST AND ENJOYED HER FILLING,
SHE POSTED IT N.
>> THINK CHEF LEO MIGHT HAVE HAD
THE BEST IDEA, HE HAS GOT THE
YOGURT, THE GRANOLA, MADE THIS
KILLER COMPOTE WITH THE
APRICOTS.
>> THAT'S WHY I'M UPSET WE
DIDN'T GET TRITE WHOLE DISH.
>> WANTED TO DO TOO MUCH, I'M AN
OVERACHIEVER, NEXT ROUND,
I'LL BRING IT.
>> I THINK WE HAVE COME TO
CONCLUSION.
ALL RIGHT, LET'S BRING THE CHEFS
BACK OUT.
>>> CHEFS YOU'RE BATTING EACH
OTHER WHILE TRYING TO CHANGE THE
WAY DEAN EAT HE IS WHY YOU ARE
FIRST ORDER OF BUSINESS WAS TO
CREATE AN INSPIRED SNACK TO
REPLACE DEAN'S FAVORITE,
BLUEBERRY CHEESECAKE.
AND THE PANEL HAS COME TO A
DECISION.
CHEF SCOTT, YOU'RE THE WINNER OF
THIS ROUND.
CONGRATULATIONS.
YOU CAN CHECK OUT SCOTT'S
WINNING RES PAY THE UPWAVE.COM.
CHEF SCOTT, YOU GET AN ADVANTAGE
HEADING INTO THE SECOND ROUND
BUT WE WILL TELL YOU ABOUT THAT
IN A SECOND.
LET'S GET TO ROUND TWO WHERE
SOMEBODY WILL BE GOING HOME.
SO, DEAN WHAT IS THAT ONE DISH
THAT YOU JUST CRAVE, YOU KEEP
GOING BACK TO IT TIME AND TIME
AGAIN?
>> THIS IS A DISH MY WIFE MAKES
FOR ME.
IT'S CALLED DRUNKEN CHICKEN.
IT'S JUST AMAZING.
THE CHICKEN IS COATED IN A SOUR
CREAM AND A VERMOUTH AND THEN
PAN CO-BREADCRUMBS AND FRIED UP
IN AN OLIVE OIL.
THUMBS UP FOR TASTE.
>> SO KERI, WHY IS THIS MAYBE
NOT THE BEST IDEA FOR DEAN'S
DIET?
>> THE PROBLEM IS IT'S LOADED
WITH FAT AND CALORIES.
DEAN HAS HYPERTENSION, HE HAS
HIGH CHOLESTEROL.
SO I WANT HIM ON A MEAL PLAN
THAT'S BASED AROUND THE
MEDITERRANEAN DIET, FRUITS,
VEGETABLES, NUTS AND SEEDS,
HEALTHY FATS LIKE OLIVE OIL.
ALL OF THOSE FOODS ARE GOOD FOR
HIS HEART HEALTH.
>> SO CHEFS IN THE SECOND ROUND,
YOU WILL BE THINKING ABOUT
MEDITERRANEAN CUISINE TO SATISFY
DEAN'S CRAVING FOR THIS DRUNKEN
CHICKEN.
CHEF SCOTT, SINCE YOU ROCKED THE
SNACK ATTACK ROUND, GO
DOWNSTAIRS AND CHOOSE ONE TWIST
INGREDIENT THAT THE OTHER CHEFS
WILL HAVE TO USE.
WE HAVE GIVEN SCOTT THREE
INGREDIENTSES TO CHOOSE FROM, GO
JIE BERRIES, SIMILAR IN TASTE TO
CRANBERRIES, RAH BHUTAN, NATIVE
TO INDIA OR UNI, A PART OF
THE SEA URCHIN.
ALL RIGHT, CHEF SCOTT WHAT IS
THE GIFT FOR YOU THE SEA URCHIN.
ALL RIGHT, CHEF SCOTT WHAT IS
THE GIFT FOR YOUR COMPETITORS?
>> SEA URCHIN.
>> WOW.
>> THANKS, JOE.
>> UNI IS THIS YELLOW PIECE OF
FLESHY SEA FLAVOR THAT'S REALLY
CHERISHED IN A LOT OF CULTURES,
SPECIFICALLY JAPANESE CUISINE,
YOU DO SEE ON A LOT OF ITALIAN
MENUS OR MEDITERRANEAN FOOD AS
WELL.
ALL RIGHT, CHEFS, OFF HE GOT 30
MINUTES TO COOK A
MEDITERRANEAN-STYLE VERSION OF
DEAN'S DRUNKEN CHICKEN.
ARE YOU READY?
>> DO IT!
>> GO "COOK YOUR *** OFF"!
>> TO REPLACE DEAN'S DRUNKEN
CHICKEN, I'M MAKING A DRUNKEN
CHICKEN DIPPED IN BUTTERMILK AND
NUTRITIONAL YEAST SERVED WITH
SAUTEED VEGETABLES.
DOWN BEHIND.
FIRST THING FIRST, I WANT TO GET
THE CHICKEN GOING.
I RUN AND GRAB THE CHICKEN
BREAST, BECAUSE THAT'S WHAT THE
ORIGINAL DISH WAS MADE WITH.
>> CHEF SCOTT HAS GRABBED ALL OF
THE CHICKEN ***.
>> WOW.
>> PANTRY IS FIRST COME, FIRST
SERVE, SO, PART OF THE GAME IS
GOING TO GET IT.
>> I DID NOT DELIVERER IN ROUND
ONE, I'M VERY FOCUSED ON THE
CLOCK.
I KNOW I HAVE TO STEP MY GAME UP
AND MOVE QUICKER IN THE KITCHEN.
I'M MAKING AN ALMOND AND THE
PARMESAN CRUSTED CHICKEN WITH A
DRUNKEN VERMOUTH SAUCE.
I RUN TO GRAB MY PROTEIN.
THERE'S NO CHICKEN BREAST.
ALL THE CHICKEN *** ARE
GONE.
DID YOU TAKE ALL THE CHICKEN
*** OVER THERE, BUDDY?
>> I SURE DID.
>> YOU DID?
SMOOTH MOVE.
>> YEAH.
>> SO YOU GET THE ADVANTAGE AND
YOU GET ALL THE CHICKEN ***.
I SEE HOW IT S
THERE'S CHICKEN IN THERE.
BUT NOT ***.
THEY ARE GONNA HAVE TO GET
CREATIVE.
AT THIS POINT, I FEEL LIKE I CAN
UNDERSTAND DEAN AND GET THE
NUTRIENT THESE NEED AND STILL
FEEL SATISFIED.
I DECIDED TO USE IT BECAUSE IT
IS SAVORY, A SALTY ELEMENT TO
THE DISH AND I THINK IT'S
DELICIOUS.
>> HE HAS GOT HIS CHICKEN BREAST
COATED IN, KERI, NUTRITIONAL
YEAST?
>> A GREAT WAY TO GET YOUR B-12
IN, I LIKE THAT
>> I HOPE HE HAS A CRIPSY,
CRUNCHY ELEMENT LIKE FRIED
CHICKEN.
>> I'VE NEVER FRIED BEFORE.
I'M HOPING IT GETS NICE AND
CRISPY.
>> CHEF, LISTEN UP, ONLY 20
MINUTES LEFT.
ONLY 20 MINUTES.
>> FOR THE FIRST DISH, THE
JUDGES WANTED TO SEE ME DO
SOMETHING MORE WITH MY TIME BUT
MY APPROACH TO COOKING IS VERY
SIMPLE.
YOU DON'T NEED TO ADD
INGREDIENTS UPON INGREDIENT UPON
INGREDIENT TO MAKE IT TASTY AND
NUTRITIOUS.
I'M MAKING TURKEY BREAST COATED
IN PINE NUTS AND THE PARMESAN
CHEESE WITH ROAST ASPARAGUS AND
GARLICKY SPINACH.
>> BEHIND.
>> I'M FEELING KIND OF SAD BUT
YOU KNOW WHAT I HAVE TO WORK
WITH WHAT I HAVE.
SO I HAVE TO MAKE CHICKEN THIGHS
WORK.
>> I ACTUALLY FANCY THE OTHER
PARTS OF THE CHICKEN.
I THINK THE BREAST CAN BE, YOU
KNOW, POTENTIALLY BE A BIT DRY.
I LIKE THE JUICINESS OF THE
THIGH.
>> I THINK YOU GET MORE FLAVOR
OUT OF DIFFERENT PARTS OTHER
THAN THAT BREAST.
>> I'M MAKING AN ALMOND AND THE
PARMESAN CRUSTED CHICKEN THIGH
AND IN THE MEDITERRANEAN DIET,
YOU KNOW, TOUGH EAT FRESH
INGREDIENTS.
I HAVE SEEN PEOPLE BEING
TRANSFORMED THROUGH EATING
HEALTHY FOOD.
MY LITTLE BROTHER WAS BORN
WITH A HOLE IN HIS HEART AND
THEY SAID HE WOULD NEVER LIVE TO
BE 5 YEARS OLD AND HE IS 28 NOW.
SO, I FEEL LIKE I HAVE A LOT OF
KNOWLEDGE THAT IMPART ON DEAN.
SO I HACK INTO THIS UNI.
AND IT LOOKS LIKE BOOGERS,
ACTUALLY.
WOW.
GROSS.
THIS IS DEFINITELY A TWIST.
AND IT'S THROWING ME FOR A LOOP
BECAUSE I'VE NEVER REALLY WORKED
WITH IT.
BUT I TASTED THE UNI AND IT HAS
THAT SALTINESS, SO I'M GOING TO
ADD THE UNIWITH MY SALSA AND I'M
HOPING THAT IT'S GONNA HAVE THE
NATURAL SALT THAT DEAN LOVES.
BEHIND.
BEHIND.
>> UM, WHERE DO WE HAVE LICKER?
I NEED VERMOUTH.
I'M GOING TO MAKE A SAUCE OF THE
UNI, I WHISK IN VERMOUTH TO KEEP
THE DRUNKEN CHICKEN AND REDUCE
IT.
>> ONE OF THE GREAT BENEFITS OF
UNIFROM THE CULINARY SPERKTIVE
IS ITS TEXTURE.
IF YOU PUREE IT, IT CAN REALLY
TAKEN ON THE CONSISTENCY OF,
LIKE, A HEAVY CREAM BUT
CERTAINLY, IT'S LOT HEALTHIER
FOR YOU.
>> I'M FEELING PRETTY CONFIDENT
ABOUT THE SAUCE.
I THINK IT'S GOING TO COMPLETE
MY DISH AND MAKE IT DIFFERENT
AND FLAVORFUL.
>> GUYS, 15 MINUTES.
>> ARE YOU DONE WITH THIS?
>> YEP.
>> CAN I USE IT?
>> YEP.
>> THANK YOU.
>> I WANT TO CRUST MY CHICKEN
WITH THE ALMOND THE PARMESAN
CRUST, I WANT TO GIVE IT THE
LITTLE CRUNCH THAT DEAN LIKES.
>> I THINK THAT CHEF LEO, HE IS
JUST NOW STARTING TO SORT OUT
HIS CHICKEN.
>> BAKING IS ALWAYS HEALTHIER
THAN FRYING BECAUSE YOU'RE NOT
SATURATING YOUR PROTEIN IN FAT.
BEHIND.
I THROW MY ECONOMIC INNOCENT
OVEN AND TURN UP THE
TEMPERATURE, MAKE SURE THE
CHICKEN'S COOKED ALL THE WAY.
>> CHEF MADISON, YOU THINK THAT
CHICKEN IS GOING TO BE DONE?
>> I DON'T KNOW, LOOKS PRETTY
THICK TO ME.
I DON'T KNOW.
>> OH, OH, LEO'S EXPRESSION ON
HIS FACE DOES NOT LOOK HAPPY.
>>> ROUND TWO WE HAVE TO GET
DEAN ON A MEDITERRANEAN STYLE OF
EATING AND RECREATE HIS DRUNKEN
DISH.
I GET THE CHICKEN AND TURN THE
TEMPERATURE UP AND I HOPE I HAVE
ENOUGH TIME TO MAKE SURE THE
CHICKEN IS COOKED THROUGH.
>> EIGHT MINUTES.
>> AFLYING BY I RUN AND GRAB THE
CHICKEN AND I SEE THE
NUTRITIONAL YEAST IS NOT GOING
TO BE CRISPY LIKE I THOUGHT.
I'M A LITTLE WORRIED, I JUST
I HAVE TO ROLL WITH IT.
IT HAS TO GO ON A PLATE.
>> CHEFS, ONLY FIVE MINUTES
LEFT.
>> I HAVE EVERYTHING ELSE READY
EXCEPT FOR MY CHICKEN.
WOW, I'M REALLY NERVOUS, BECAUSE
FOR THE FIRST ROUND, I DIDN'T
FINISH THE DISH.
SO I'M WATCHING THE CLOCK.
AND I KNOW IT'S STILL NEEDS
ANOTHER MINUTE IN THE OVEN.
BUT I HAVE TO GET MY CHICKEN ON
THE PLATE.
>> ALL RIGHT, CHEFS, THERE'S TEN
SECONDS LEFT, YOU GOT TO GET ALL
THAT FOOD ON THAT PLATE.
FIVE, FOUR, THREE, TWO, ONE.
STOP COOKING.
HANDS UP.
>> I'M LOOKING AT THE PLATE AND
I'M LIKE, I FORGOT THE SAUCE.
I JUST SANK MY CHANCES.
>> OH OH, I DON'T THINK SHE GOT
THE SAUCE ON THE PLATE.
>> OH.
>> THAT'S UNI.
>> THIS CAN'T BE!
>> SO DEAN LOVES HIS DRUNKEN
CHICKEN BUT IT DEFINITELY
INFORMS NEED OF A MAKEOVER.
THE ORIGINAL VERSION WAS LOADED
WITH CALORIES AND SODIUM AND
FRIED IN A POOL OF OIL.
SO LET'S SEE HOW YOUR NEW AND
IMPROVED MEDITERRANEAN DISHES
COMPARE.
CHEF SCOTT, WINNER OF THE FIRST
ROUND, YOU'RE UP.
TELL US WHAT YOU'VE GOT.
>> TODAY I PREPARED FOR YOU
CHICKEN DIPPED IN BUTTERMILK AND
BREADED WITH NUTRITIONAL YEAST,
SERVED WITH SAUTEED VEGETABLES.
>> FLAVOR-WISE, EVERYTHING GOES
TOGETHER BUT MY CHICKEN SEEMED
TO BE A LITTLE ON THE TOUGH SIDE
AND DOESN'T HAVE THE CRUNCH THAT
I REALLY LOVE ABOUT THE DRUNKEN
CHICKEN.
I WOULD LIKE TO SEE SOMETHING
BETTER, I THINK, AS A COATING.
>> KERRY, WHAT DO YOU THINK?
>> I THOUGHT IT HAD A WONDERFUL
FLAVOR.
NUTRITIONAL YEAST IS PACKED WITH
VITAMIN B-12 AND ADDS A NICE,
CHEESY FLAVOR WITHOUT ADDING ALL
THE FAT THAT YOU WOULD NORMALLY
GET FROM CHEESE.
OVERALL, I THINK YOU DID A
DECENT JOB.
>> THANK YOU.
>> UP NEXT, CHEF LEO, TELL US
WHAT YOU DID.
>> DEAN, FOR YOU TODAY, I COOKED
A THE PARMESAN AND
ALMOND-CRUSTED CHICKEN THIGH
WITH AN UNISALSA.
>> CHEF MADISON, WHAT DO YOU
THINK?
>> I THOUGHT ODD GO BACK IN THAT
KITCHEN AND REALLY GO TO WORK.
I WAS HOPING YOU WOULD.
THE CHICKEN IS UNDERDONE.
AND ALSO, I DON'T THINK THAT'S
SALSA, THINK IT'S MORE TO A BEAN
SALAD WITH A BIT OF UNI MIXED
THROUGH.
>> THE DIRECTION FROM YOU GUYS,
BRING IT TO THE MEDITERRANEAN I
BROUGHT FRESH SALAD, THOUGHT IT
WOULD TIE IT ALL TOGETHER.
>> FOR ME, I DON'T FANCY IT NOT
FEEL IT.
>> KERI WHAT DO YOU HAVE TO
THINK ABOUT THIS DISH?
>> I HAVE TO SAY, MINE WAS
COOKED PERFECTLY.
>> THANK YOU.
>> CHICKPEAS WAS A GREAT WAY TO
INTRODUCE HIM TO FOODS THAT ARE
FILLED WITH THOSE COMPLEX A
CARBOHYDRATES BUT THE PROTEIN
AND THE FINE HE SHALL THAT HE
NEEDS.
I THOUGHT YOU DID A REALLY GOOD
JOB.
>> THANK YOU
>>
>> SO DEAN, DID YOU LIKE THE
FLAVOR OF IT?
>> I LIKED THE CHICKPEAS AND
EVERYTHING YOU USED IN THERE.
WITH THE CHICKEN, DIDN'T GO
TOGETHER.
>> RACHELLE, TELL US WHAT YOU
MADE.
>> I MADE FOR YOU A PINE NUT AND
PARMESAN CHEESE-CRUSTED TURKEY
BREAST WITH ROAST ASPARAGUS AND
GARLICKY SPINACH.
IF I HAD HAD THE UNISAUCE ON THE
PLATE I WOULDN'T BE SWEATING
THIS ELIMINATION ROUND RIGHT
NOW.
>> ALL RIGHT, SO, DEAN, HOW DOES
THIS STACK UP TO YOUR DRUCKEN
CHICKEN DISH?
>> QUITE GOOD, ACTUALLY.
I'M GETTING THAT CRUNCH THAT I
LOOK FOR IN THAT DRUNKEN
CHICKEN, IT'S REALLY JUICY, I
WOULD EAT THIS ANY TIME.
>> RIGHT ON.
>> THE TURKEY WAS SO TASTY, IF I
SAW THIS IN A RESTAURANT, I
WOULD THINK THIS IS DELICIOUS
AND I'M GETTING GREAT LEAN
PROTEIN AND ALL THESE
VEGETABLES.
THAT'S GREAT FOR HEART DISEASE.
>> THANK YOU.
>> ALL RIGHT, CHEF, MADISON,
TELL US YOUR THOUGHTS ON THIS
DISH.
>> THERE'S NO UNISAUCE ON THE
PLATE.
I'M DISAPPOINTED.
THAT SAID, I THINK YOUR DISH WAS
LOVELY.
IF I KNEW YOU PERSONALLY, I
WOULD REQUEST THIS OF YOU AGAIN.
>> TELL ME WHAT HAPPENED WITH
THE UNI.
>> IT IS IN THE SAUCE, WHICH IS
DOWN IN THE PAN.
>> UNFORTUNATE.
CHEFS, UNFORTUNATELY, SOMEONE
HAS TO BE ELIMINATED IN THIS
ROUND.
I WILL SEND YOU DOWN TO THE
PANTRY SO WE CAN GET TO WORK
DECIDING.
LOGICAL -- ALL RIGHT, JUDGES, A
LOT TO GET TO.
WHAT DO YOU THINK OF CHEF SCOTT?
>> IT TASTED GOOD, NOT ONLY GOOD
NUTRITIONALLY, BUT A GREAT
TASTE.
>> I THOUGHT THE NUTRITIONAL
YEAST WAS A GREAT CALL.
>> I LOVE THE FLAVOR.
IT DOES HAVE A NICE, CHEESY
FLAVOR TO IT.
THE CHEESY FLAV WE ARE THE
NUTRIENTS.
I DO LIKE THE WAY HIS MIND
WORKS.
IT'S THERE
>> CHARGE DO YOU THINK ABOUT
CHEF LEO?
>> GREAT GUY, GREAT ATTITUDE,
JUST A QUESTION OF WHETHER OR
NOT HE IS PUTTING IT ALL
TOGETHER.
>> TO ME, HE WAS THINKING I'M
GOING TO GIVE DEAN MORE
PLANT-BASE PROTEIN.
HE WAS BRINGING US THE
MEDITERRANEAN, I THINK HIS DISH
WAS GREAT.
>> I'M WONDERING IF WE'RE TASTE
THE SAME DISH IT HAD NO FLAVOR.
HE BARELY TOUCHED THE UNI.
HE JUST SNIP IT HAD OPEN AND PUT
IT ON THE PLATE.
>> AT LEAST HE GOT UNIINTO HIS
DISH.
>> CHEF RACHELLE, SHE LEFT THE
UNIOFF OF HER DISH.
BUT IT WAS SO BLOODY GOOD,
SIMPLE AS THAT
>> I'M WORRIED THAT'S THE ME
SIMPLY BECAUSE I DIDN'T USE ALL
OF THE INGREDIENTS.
>> I DON'T KNOW, I THINK YOU
MIGHT GET OVER ON FLAVOR.
>> DEAN WHAT DO YOU THINK?
>> ALL OF HER FLAVORS WERE THE
BEST COMBINATION.
>> BUT SHE DIDN'T FINISH THE
CHALLENGE.
SHE'S NOW MADE A MISTAKE IN BOTH
ROUNDS.
>> RIGHT.
THAT WAS THE ISSUE I'M HAVING
HERE.
>> CHEF LEO IN THE FIRST ROUND,
LEFT TWO COMPENENTS OFF HIS
DISH.
>> HE DIDN'T HAVE TO HAVE THAT
AS PART OF THE CHALLENGE.
SHE HAD TO USE THE UNI.
>> IT'S A REAL TOUGH CALL.
>> ALL RIGHT.
LET'S SEND OUR CHEFS BACK.
>>> CHEFS WE WANT TO HOPE DEAN
LOWER HIS BLOOD PRESSURE AND
CHOLESTEROL AND HELP PROTECT
HIMSELF AGAINST HEART DISEASE
THAT UNFORTUNATELY RUNS RAMPANT
IN HIS FAMILY.
YOU ALL PRESENTED GREAT
MEDITERRANEAN MAKEOVERS OF ONE
OF DEAN'S FAVORITE DISHES,
DRUNKEN CHICKEN, BUT THE TIME
HAS COME FOR ONE OF YOU TO
UNFORTUNATELY LEAVE THE
COMPETITION.
CHEF SCOTT, YOU'LL BE STAYING ON
FOR OUR THIRD AROUND FINAL
ROUND.
CHEF RACHELLE, YOU'RE SAFE AND
YOU WILL BE STAYING ON FOR THE
THIRD ROUND.
CHEF RACHELLE, LEAVING THAT UNI
OFF OF THAT LAST DISH ALMOST
COST YOU.
IT WAS LUCKY THAT YOUR DISH WAS
ACTUALLY THE JUDGES' FAVORITE
DISH.
SO, YOU ARE HERE BY THIS SMALL
OF A MARGIN.
THAT MEANS, UNFORTUNATELY, CHEF
LEO, YOU HAVE BEEN ELIMINATED.
>> THANK YOU FOR HAVING ME AND
IT WAS A GREAT EXPERIENCE.
>> THANK YOU, CHEF.
>> I AM DISAPPOINTED IN MYSELF.
TIME GOT IN MY WAY.
BUT I STAYED TRUE TO MY CULINARY
POINT OF VIEW.
I COOKED MY *** OFF AND IT
SUCKED THAT MY JOURNEY ENDS
HERE.
>> CHEF RACHELLE, CHEF SCOTT,
YOU ARE CONTINUING ON TO OUR
THIRD AND FINAL ROUND OVER THE
COMPETITION, THE "IDEAL MEAL"
ROUND.
DEAN WHAT IS ONE MEAL PERIOD
THAT YOU STRUGGLE WITH
CURRENTLY?
>> I HAVE THE HARDEREST TIME
PUTTING A GOOD QUALITY LUNCH
TOGETHER.
THAT'S MY STRUGGLE.
>> ALL RIGHT, CHEFS, OUR THIRD
AND FINAL ROUND, YOUR GOING TO
HAVE 30 MINUTES TO MAKE A LUNCH
TO KICK START DEAN'S
HEART-HEALTHY LUNCH PLAN.
BUT IT'S NOT THAT SIMPLE.
THERE ARE TWO INGREDIENTSES IN
THIS BOX THAT YOU MUST USE IN
YOUR LUNCH THAT YOU'RE MAKING
FOR DEAN.
OCTOPUS AND HAZELNUTS.
[ LAUGHTER ]
SO, KERI WHY ARE OCTOPUS AND
HAZELNUTS GOOD IDEAS FOR DEAN TO
INTEGRATE INTO HIS LUNCH PLAN?
>> OCTOPUS IS JUST A GREAT, NEW
WAY FOR DEAN TO GET SOME LEAN
PROTEIN INTO HIS DIET.
IT'S ALSO HIGH IN POTASSIUM,
WHICH IS GREAT FOR HIS
HYPERTENSION.
THE HAZELNUTS HAVE HEALTHY FATS,
FIBER AND SOME PROTEIN.
NUTS AND SEEDS.
BIG COMPONENT OF THE
MEDITERRANEAN DIET, SOMETHING
THAT I WANT DEAN TO BECOME VERY
FAMILIAR W.
>> ALL RIGHT, CHEFS, YOU HAVE 30
MINUTES FOR THIS IDEAL MEAL
ROUND.
YOU HAVE TO IMPRESS DEAN AND OUR
JUDGES.
SO GO "COOK YOUR *** OFF"!
WHAT I LOVE ABOUT THIS BATTLE
IS A THAT IT'S A TRUE TEST OF
TECHNIQUE VERSUS SOUL.
SCOTT IS A TECHNICIAN.
RACHELLE HAS SOUL THERE
>> I'M NERVOUS, I KNOW RACHELLE
KNOWS HOW TO COOK.
I HAVE A TRICK UP MY SLEEVE, THE
FOOD PROCESSOR.
NEVER PURE RAID AN OCTOPUS, BUT
I'M A GOOD CHEF.
I FEEL CONFIDENT IN MY SKILLS.
>> THIS IS AN INTERESTING MOVE
HERE.
CHECK THIS OUT.
HE IS THROWING THE TENT TACKLES
INTO A FOOD PROCESSOR.
>> OH, MY GOD.
>> WOW.
>> I'M GOING TO MAKE OCTOPUS
MEATBALLS, ZUCCHINI NOODLE
SPAGHETTI AND HAZELNUT SAUCE.
>> OCTOPUS MEATBALLS.
>> THAT'S THINKING OUTSIDE THE
BOX.
>> I KNOW OCTOPUS MEATBALLS
SOUNDS CRAZY, IS HARD TO COOK
OCTOPUS IN 30 MINUTES, A GOOD
WAY TO MAKING THE OCTOPUS
TENDER, JUICY AND BETTER,
FASTER.
>> I'M GRATEFUL AND SURPRISED
THAT THEY FOUND EVERY OTHER
COMPONENT OF MY DISH SO WELL
DONE THAT THEY WERE WILLING TO
OVERLOOK THE UNI SAUCE.
I THOUGHT I WAS WALKING OUT OF
THERE.
WHEN I GET THE OCTOPUS AND
HAZELNUT, I THINK IMMEDIATELY
ITALIAN.
SO, I'M GOING TO MAKE GRILLED
OCTOPUS WITH A ROW MESS CO-
SAUCE.
THE HAZELNUT RUSSED ME TERRAIN
YANS, MARIS WITH THE OCTOPUS.
>> CHEF ALSO, 20 MINUTES LEFT.
>> I KNOW THAT OCTOPUS MEATBALL
ARE A RISKY MOVE, BUT EMULATE A
MEATBALL DEAN IS FAMILIAR WITH
I'M ADDING EGGS, PANKO, GARLIC,
ONIONS AND GET THEM ROASTING.
I'VE NEVER MADE IT BEFORE, NEVER
DONE ANYTHING LIKE IT BEFORE,
BUT I KNOW ENOUGH ABOUT
MEATBALLS AND ENOUGH ABOUT
OCTOPUS, IT IS GOING TO WORK
OUT.
>> INTERESTING TO SEE IF CHEF
SCOTT CAN ACTUALLY PULL THIS
OFF.
VERY CREATIVE, JUST THE THOUGHT
OF IT.
>> IT IS TAKING A RISK, BECAUSE
THAT COULD BOMB.
>> I LOVE OCTOPUS.
BUT I THINK HALF AN HOUR, HOW AM
I GONNA DO THIS?
NORMALLY, I TRY TO TENDERIZE IT
FIRST, BUT SINCE I DON'T HAVE
TIME, I'M GOING TO HEAD STRAIGHT
FOR THE BOILING WATER.
>> WHY IS SHE JUST DUNKING THAT
IN THE WATER THERE?
>> I THINK SHE IS ACTUALLY
TRYING TO BLANCHE IT A BIT AND
THEN SHOCK IT IN ICE OR COLD
WATER.
GET SOME NICE, TENDER OCTOPUS,
IF NOT, YOU KNOW, IT'S LIKE
CHEWING A BOOT.
>> YEAH.
>> I DO FEEL LIKE I HAVE THE
COMPETITIVE EDGE IN THIS ROUND.
RACHELLE IS GREAT BUT HER FOOD
IS JUST TOO SIMPLE.
SO, TO GO ON TOP OF MY ZUCCHINI
NOODLES, I'M GOING TO MAKE A
HAZELNUT TOMATO SAUCE.
I START OFF BY SWEATING CARROTS
AND GARLIC AND ADDING RED WINE
TO REDUCE IT RED WINE IS GOING
TO GIVE A LITTLE BIT OF
SWEETNESS AND A LITTLE DEPTH OF
FLAVOR.
THEN I BLEND UP THE TOASTED
HAZELNUTS WITH TOMATOES.
I KNOW THAT THE HAZELNUTS ARE
GOING TO IMPART NOT ONLY GOOD
FLAVOR BUT A GOOD BODY TO THE
SAUCE.
CHEF SCOTT IS A FINE DINING
BACKGROUND BUT I'M NOT
INTIMIDATED BY THAT.
I WANT TO PROVE THAT YOU CAN
MAKE OCTOPUS TASTE DELICIOUS BY
NOT MASKING ITS FLAVOR.
SO I'M GOING TO BE MAKING A
REALLY CLASSIC ROMESCO
SAUCE.
FOR THE SAUCE, I'M USING CLAMS,
TOASTED HAZELNUTS, PEELED PLUM
TOMATOES AND PANCETTA FOR SOME
RICH, ITALIAN FLAVORS.
>> HERE'S SOMETHING YOU DON'T
SEE EVERY DAY ON "COOK YOUR ***
OFF," A PIECE OF PANCETTA MAKING
AN APPEARANCE.
>> I REALLY HOPE SHE USES JUST A
TEENY BIT.
>> HOT, BEHIND.
I'M NOT JUST SAYING THAT.
>> I GOTCHA.
>> I'M GOING VERY SIMPLE WITH MY
OCTOPUS.
SO MY SAUCE IS GOING TO BE THE
WOW FACTOR OF MY DISH.
AND USING SOME OF THE LIQUID
FROM COOKING THE CLAMS TO KEEP
THE MEDITERRANEAN FLAVOR, OF
COURSE.
[ SCREAMING
[
>> YOU ALREADY?
>> YEAH.
I'M WEARING IT.
>>> HOPE SHE'S GOT ENOUGH LEFT.
>> OKAY.
GOOD.
I'M FINE.
I'M JUST WEARING IT, BUT AT
LEAST THERE'S ENOUGH FOR THE
PLATE.
I WILL NEED A SHOWER AFTER THIS.
>> IT'S COMING DOWN TO THE WIRE.
IN PLATING IT, YOU DON'T HAVE
TIME TO PLAN IT OUT, GO, BETTER
LOOK GOOD.
>> I'M WORRIED ABOUT MICHELLE,
ONLY A MINUTE LEFT AND SHE'S
JUST STARTING TO PLATE RIGHT
NOW.
>> GOT TO MOVE, CHEFS, 15
SECONDS, CHEFS.
5, 4, 3, 2, 1.
STOP COOKING!
>> GOT ME?
THANKS!
[ LAUGHTER ]
>>> SO YOU HAVE HIGH BLOOD
PRESSURE AND CHOLESTEROL, EACH
UNHEALTHY MEAL IS ADDING STRESS
TO THE SYSTEM.
IN OUR FINAL CHALLENGE YOU TWO
FACED OFF TO SEE WHO COULD MAKE
A HEALTHY LUNCH FEATURING
OCTOPUS AND HAZELNUTS.
CHEF SCOTT, TELL US WHAT YOU
PREPARED.
>> WE HAVE MY TAKE ON SPAGHETTI
AND MEATBALLS.
OCTOPUS.
ZUCCHINI TO SUBSTITUTE FOR THE
PASTA AND HAZELNUTS TOMATO
SAUCE.
>> WHAT DO YOU THINK?
>> I THINK THE FLAVORS CAME
TOGETHER REALLY REALLY WELL FOR
ME.
MEATBALLS IS A GREAT PLACE TO
GET IN EXTRA NUTRIENTS LIKE
FLAXSEED OR OTHER VEGETABLES.
I THINK YOU COULD HAVE DONE A
LITTLE BIT MORE THERE WITH THE
NUTRITION.
>> DEAN, I'M REALLY EXCITED TO
SEE WHAT YOU THINK ABOUT CHEF
SCOTT'S DISH?
>> I'M BLOWN AWAY.
NEVER IMAGINED MEATBALLS OUT OF
OCTOPUS.
THE TASTE IS GREAT.
I LIKE HEAT.
SO MAYBE THAT'S ONE THING I
WOULD ADD.
>> THAT SAUCE, IT HAD NO FLAVOR.
WHEN I THINK OF MEATBALLS I
THINK OF HEAT.
I GET THE OCTOPUS CREATION SO
THAT WAS CREATIVE.
>> THANK YOU.
>> WHAT HAVE YOU MADE FOR
OCTOPUS AND HAZELNUTS LUNCH?
>> A GRILLED PIECE OF OCTOPUS
WITH AMESCO SAUCE.
I LEFT OUT THE OLIVE OIL BECAUSE
I FIGURED THERE WOULD BE ENOUGH
FAT FROM THE NUTS.
>> WHAT DO YOU THINK OF THIS FOR
LUNCH?
>> I BELIEVE THIS IS SOMETHING I
COULD MAKE.
THE SAUCE AND OCTOPUS TASTED
GREAT ON THEIR OWN AND TOGETHER
EVEN BETTER.
TO ME, SEEMED A BIT CHEWY BUT
REALLY GOOD FLAVOR.
>> IT IS TOUGH AND CHEWY.
IT DOES HAVE A LOVELY FLAVOR.
I THINK YOUR AMESCO SAUCE
ABSOLUTELY PHENOMENAL.
I WOULD LIKE TO HAVE SCOTT'S
MEATBALLS TOSSED IN THAT
MEATBALL SAUCE.
>> I THINK WE HAVE GORGEOUS
NUTRITION GOING ON HERE.
I THOUGHT YOU DID A GOOD JOB
USING THE HAZELNUTS FOR THE
HEALTHY FATS.
I'M NOT EVEN MAD AT THE
PANCHETTA BECAUSE I KNOW YOU
DIDN'T ADD SAUCE ANYWHERE ELSE.
THAT GIVES A LITTLE BIT TO THE
MEAL.
>> YOU HAVE A LOT TO THINK
ABOUT.
YOU CAN HEAD BACK TO THE PANTRY
AND SEE YOU IN A LITTLE BIT.
>> CHEF ROCHELLE, I REALLY
THOUGHT HER DISH WAS A REALLY
BEAUTIFUL COMBINATION OF
SNUTRICIAN.
I LIKE SHE WAS REALLY THINKING
ABOUT NUTRITION AND ADDING HERBS
IN AN INTERESTING WAY TO ADD
FLAVOR WITHOUT SALT.
>> NICE JOB.
>> YOU AS WELL.
YOU RECOVERED WELL FROM THE
BLENDER MISHAP.
>> I HAVE TO GIVE TO IT BOTH OF
THEM AS FAR AS THE TASTE LEVEL.
THE ONLY THING IS THAT CHEF
SCOTT HAD THE BETTER
APPLICATION.
>> HE TOOK HIS MODERN APPROACH
TO A DISH THAT'S SO CLASSIC.
DID IT IN SUCH A NEW WAY, THAT'S
THE TYPE OF DISH THAT COULD GET
SOMEONE TO LIKE OCTOPUS THAT'S
NEVER HAD IT BEFORE.
>> DEAN, AS A MENTOR, WHO DO YOU
THINK COULD GO ON THIS JOURNEY
WITH YOU?
>> I THINK CHEF SCOTT PUT
TOGETHER A COMPLETE PACKAGE.
CHEF ROCHELLE SHOWED A LOT OF
SPIRIT AND *** LAUGHING AROUND
THE KITCHEN AND HAVING A GOOD
TIME.
SHE KNOWS HOW TO GET THINGS DONE
IN THE KITCHEN AND THAT'S HOW I
AM IN MY JOB.
I LIKE THAT ABOUT HER.
>> DID WE COME TO A DECISION?
>> YEAH.
I BELIEVE WE DID.
>> ALL RIGHT.
LET'S BRING OUR CHEFS BACK.
>> IT'S DEAN AND HIS STORY YOU
GUYS HAVE BEEN COOKING FOR
THROUGH THE WHOLE DAY.
YOU SHOULD BE PROUD OF
YOURSELVES.
YOU THREW DOWN THE DAY BUT
UNFORTUNATELY FOR ONE OF YOU,
THE JOURNEY ENDS HERE.
CHEF SCOTT, YOU'RE OUR WINNER.
WHICH MEANS UNFORTUNATELY CHEF
ROCHELLE, WE HAVE TO SAY
GOOD-BYE.
>> THANK YOU, GUYS FOR THE
OPPORTUNITY AND THE BEST OF LUCK
TO YOU, DEAN.
>> THANK YOU.
>> A LITTLE BUMMED.
I COULD HAVE GIVEN DEAN NEW WAYS
OF FOOD AND THINKING WHAT TO EAT
AND SHOW WHAT I HAVE LEARNED
OVER THE YEARS BUT C'EST LA VIE.
BEST OF LUCK, BOYS.
>> CHEF SCOTT, CONGRATULATIONS!
YOU'RE THE WINNER AND GET THE
OPPORTUNITY TO MENTOR DEAN AND
YOU'RE ONE STEP CLOSER TO
POSSIBLY WINNING $50,000!
>> I AM FIRED UP, MAN!
>> I FEEL GREAT.
REALLY EXCITED.
THE NEXT CHALLENGE LIES AHEAD.
>> I CAN'T WAIT TO GET STARTED.
IT WILL BE VERY GRATIFYING FOR
ME TO HELP DEAN REACH HIS HEART
HEALTHY GOALS.
I'VE DONE IT AND I KNOW HOW GOOD
IT CAN FEEL.
>> CONGRATULATIONS!