Tip:
Highlight text to annotate it
X
(man) PREVIOUSLY ON "WORST COOKS IN AMERICA"...
I WANT YOU GUYS TO MEET US AS SOON AS POSSIBLE.
YOU DO REALIZE IT'S, LIKE, 11:00, CORRECT?
I'M TRYING TO WAKE YOU UP.
I'M YOUR DATE TONIGHT.
IS THIS REALLY HAPPENING?
THANK GOD I WORE NICE UNDERWEAR.
THIS IS CAUSING ME STRESS.
I'M SORRY, SARINA, I'M GONNA HAVE TO TAKE YOUR APRON.
BENNETT, I'M SORRY TO HAVE TO ASK YOU TO TURN IN YOUR APRON.
WE DON'T GET A SECOND DATE?
EVERY YEAR, THE NATION'S WORST COOKS
GATHER AT THE MOST INTENSE CULINARY BOOT CAMP
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
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 AND WHO WILL REMAIN THE...
Closed Captions provided by Scripps Networks, LLC.
WHAT IN THE WORLD? WHAT IS THIS?
HEY, GIRLS, COME ON DOWN. WE FOUND SOMETHING.
"GOOD MORNING, RECRUITS.
"THERE'S NO 'I' IN TEAM OR IN TASTE.
"SUIT UP AND MEET US AT BOOT CAMP.
WE'RE DOING SOMETHING AS A TEAM.
AS A TEAM.
(Vinnie) BLUE TEAM, SUIT UP.
(Kelli) WE'RE ALL TRYING TO FIGURE OUT
WHAT IN THE WORLD THIS CHALLENGE COULD BE,
AND FOR ONCE, ANTHONY'S QUIET.
BEWARE. WHEN ANTHONY'S QUIET, IT MEANS SOMETHING IS UP.
(Anthony) IN CASE YOU MISSED IT, AND YOU HAVEN'T BEEN
FOLLOWING ALONG, ANY TIME CHEF ANNE'S IN THAT KITCHEN,
ANTHONY'S GETTING YELLED AT.
(bell dings)
ONE, TWO, THREE...
(red team) CHEF ANNE!
(Tiffany) I'M REALLY EXCITED TO BE OUT OF AN APRON FOR A DAY.
LORD KNOWS IT'S IMPOSSIBLE TO MAKE THOSE APRONS LOOK GOOD.
I'M HOPING THAT THIS ISN'T A PHYSICAL FITNESS DRILL,
'CAUSE IF IT IS, I'M IN BIG TROUBLE.
GOOD MORNING, RECRUITS.
DOESN'T EVERYONE LOOK SPORTY TODAY?
HOW DO YOU GUYS LIKE YOUR TRACK JACKETS?
LOVE MY JACKET. THERE WAS A LITTLE BIT OF A MALFUNCTION,
SO I HAD TO FIX IT.
(laughter)
I FEEL LIKE MORE PEOPLE IN LIFE SHOULD JUST SAY THAT.
WE'VE GIVEN YOU THESE JACKETS
BECAUSE WE'VE PREPARED A SKILL DRILL
THAT'S ALL ABOUT TEAMWORK.
HAVE YOU GUYS EVER EATEN SOMETHING AMAZING
AND SAID, "GEE, I WISH I COULD RE-CREATE THAT AT MY HOUSE?"
WELL, BY NOW YOU ALL HAVE THE SKILLS TO DO JUST THAT--
OR AT LEAST, YOU SHOULD HAVE THE SKILLS.
ANNE AND I HAVE BOTH PREPARED A DISH,
BUT WE'RE NOT GONNA TELL YOU WHAT IT IS.
WOW. WHAT THE HELL IS THAT?
WORKING AS A TEAM,
YOUR CHALLENGE IS TO TASTE AND RE-CREATE THESE DISHES.
YOU GUYS HAVE TO FIGURE OUT WHAT THE INGREDIENTS ARE
NO DEMO. NO RECIPES.
(Dorothy) CHEF ANNE, REALLY?
YOU WANT THE FOUR MISFITS
TO RE-CREATE YOUR DISH.
OKAY.
AS A TEAM YOU'LL DECIDE HOW YOU'RE GONNA SPLIT UP THE WORK.
BUT IN THE END YOU'LL ALL BE RESPONSIBLE
FOR PLATING YOUR OWN DISH.
AND THERE'S ONE MORE THING.
BOBBY AND I WILL NOT BE HERE TO GIVE YOU GUYS ADVICE.
(mouthing words)
YOU GUYS ARE GONNA HAVE ONE HOUR TO COMPLETE THIS CHALLENGE,
AND YOUR TIME STARTS...
(both) NOW.
NO, WE GOTTA--
(Anthony) SO AS CHEF ANNE LEAVES THAT ROOM, I'M A LITTLE EXCITED,
'CAUSE MAYBE CHEF ANNE WON'T YELL AT ME.
THERE'S THE DOOR. ENJOY IT.
HAVE A GREAT TIME. AU REVOIR.
THIS SHOULD BE FUN.
(Anne) WHAT THE RECRUITS DON'T KNOW
IS THAT WE'RE GOING TO BE WATCHING ON SECRET CAMERAS.
THE DISH THAT I'VE MADE IS A PORK CHOP
STUFFED WITH SAUTéED APPLES, ONIONS, AND PRUNES
WITH BROCCOLI RABE
AND MASHED POTATOES AND CARROTS.
(Anthony) IS IT A PORK OR A VEAL?
(Anne) THEY'RE TRYING TO GUESS MY PORK,
'CAUSE THERE'S VEAL CHOPS OVER THERE
(Bobby) SURE.
I DON'T KNOW VEAL.
I TASTE IT, AND I KNOW IT'S DEFINITELY PORK.
IT'S PORK. THIS IS PORK. THIS IS PORK.
WHOO!
TEXANS ARE DEFINITELY MEAT EATERS.
(Tiffany) I FEEL VERY WEIRD
STANDING IN BOOT CAMP, GOING... (mumbling)
LIKE I'M TASTING WINE.
IT'S--
PEPPER, CAYENNE?
THE DISH THAT THE RECRUITS ARE TRYING TO REPLICATE
IS SPICE-RUBBED PORK TENDERLOIN
WITH A RELISH WITH FRESH PAPAYAS.
THE SAUCE IS BOURBON AND ANCHO CHILIES.
AND THEN FRESH CORN
WITH COTIJA CHEESE AND RED CHILIES.
THERE'S MANGO IN HERE.
IS THIS TOMATO, GUYS?
THIS SALSA SEEMS PRETTY SIMPLE.
I FEEL LIKE I KNOW EVERYTHING THAT GOES INTO IT.
IT'S MANGO.
IT'S NOT MANGO AND TOMATO. IT'S PAPAYA.
(Kelli) LOOK, IT'S STUFFED.
ARE YOU FREAKING KIDDING ME?
WE'RE CUTTING INTO THE PORK CHOP TO TASTE IT,
AND THERE'S A SURPRISE.
(speaking indistinctly)
NOW THIS WE DID NOT LEARN. DO WE STUFF IT BEFORE?
(Kelli) I HAVE NEVER HAD A STUFFED PORK CHOP BEFORE,
AND I SURE AS HECK HAVE NEVER COOKED ONE.
IT'S--THERE'S FOR SURE CILANTRO IN HERE.
I TEND TO BE GOOD AS A LEADER
AND KIND OF ORGANIZING THINGS.
I'LL DO IT. HERE.
BUT THEN MELISSA JUMPED AT THE CHANCE
TO WRITE ON THE CHALKBOARD.
I THINK MELISSA'S KINDA RUNNING THE SHOW THERE.
I'M JUST NOT GONNA LET IT GET TO ME.
(Melissa) I KNOW TIFFANY'S LOOKING AT ME
LIKE SHE'S SUPER JEALOUS, BUT I DON'T CARE.
I REALLY WANT TO SHOW THAT I'M A LEADER.
WHATEVER.
(David) YES.
I GUESS I'LL DO THE MEAT.
I'LL START ON THE SAUCE.
OKAY.
(Vinnie) MELISSA'S GONNA MAKE THE CORN, BEN THE MEAT,
TIFFANY THE TOPPING, AND THEN I'LL DO THE SAUCE.
AND WE'RE GONNA NAIL THIS THING.
FOR THE POTATOES, WE'VE GOT SOME CARROTS,
SOME CREAM, SALT, AND BUTTER-- NOT TOO DIFFICULT.
OH, I'M SORRY, DAVID. I'M SORRY.
I FEEL CONFIDENT WITH DOING POTATOES.
I WAS ABLE TO DISTINGUISH THAT IT WAS CARROTS
IN THE MASHED POTATOES, SO I THINK I CAN HANDLE THIS.
YOU CAN'T START THE WATER UNTIL IT'S--
WHAT?
I REALIZE VERY QUICKLY THAT HE WAS NOT ON THE RED TEAM
WHEN WE DID OUR MASHED POTATOES.
SO I'M HELPING DAVID AS MUCH AS I CAN
WITH HIS MASHED POTATO PREPARATION.
WELL, I REMEMBER, OF COURSE, YOU NEED TO SALT THE WATER.
CHEF ANNE LOVES SALT.
(Dorothy) HEY, GUYS.
YES?
MAKE SURE YOU GOT PLENTY OF SALT IN THOSE POTATOES.
SALT LIKE THE OCEAN.
(voices overlapping)
CHEF ANNE IS REALLY ADAMANT
ABOUT HAVING THE SALT IN THE POTATOES.
SO I JUST WANTED TO MAKE SURE THAT HE KNEW.
MORE SALT.
YEP.
I'M GONNA PUT THE WARM MILK UP HERE.
(Vinnie) MELISSA AND I ARE TRYING TO IDENTIFY THE SAUCE.
THE FIRST THING I GO FOR IS A BéCHAMEL.
THE PAN FOR THE BéCHAMEL?
THE BéCHAMEL.
WE CAN MAKE BéCHAMEL. THEY DON'T KNOW WHAT IT'S FOR,
BUT THEY JUST FEEL LIKE THEY SHOULD MAKE ONE.
COME ON, VIN.
SMELL THIS.
LIKE, WHAT IF IT'S A BOURBON SAUCE?
OH, THEY GOT THE BOURBON OUT.
IF HE REDUCED THAT DOWN, WOULDN'T THAT BE SWEET?
I'D LIKE TO HAVE A SHOT OF THAT.
THAT IS...
OKAY, I'M STARTING ON THE SAUCE WITH APPLES, BACON,
MAYBE A LITTLE APPLE CIDER IN THERE, I THINK.
WHAT ARE THEY DOING?
IS THAT DOROTHY CUTTING UP IN THE AIR LIKE THAT, RIGHT?
SHE'S A LITTLE WEAK ON HER KNIFE SKILLS.
(Dorothy) HOW DO YOU CUT A FREAKING APPLE INTO CUBES?
IT'S A ROUND APPLE.
(Tiffany) I FIND THE MANGO I'M LOOKING FOR.
I FIND THE TOMATOES I'M LOOKING FOR.
I TASTE BOBBY'S SALSA,
AND I FEEL LIKE IT TASTES SWEET.
PUT JUST A LITTLE TASTE OF THIS IN THERE,
MOLASSES?
I REALLY FEEL LIKE THERE'S HONEY IN THIS SALSA.
I KNOW THAT BOBBY COOKS WITH A LOT OF HONEY.
MOLASSES IS GONNA BE TOO STRONG.
THERE IS NO MOLASSES IN THIS SALSA.
BUT MOLASSES?
"WHATEVER."
"I DON'T KNOW."
I LIKE THE FACT THAT THEY'RE TESTING IT,
BUT IT'S JUST A LITTLE BIT OF HONEY.
I'M PRETTY HAPPY WITH HOW IT TURNED OUT.
I FEEL LIKE IT'S PRETTY SIMILAR TO WHAT BOBBY HAD ON HIS PLATE.
(Vinnie) SO I GO TO WORK ON THE BOURBON SAUCE.
THERE'S A LOT OF ALCOHOL IN BOURBON.
WHOA.
WHOA.
I AM SCARED THAT WHOLE BOTTLE'S GONNA CATCH ON FIRE.
(Bobby) PLEASE, I DON'T WANT THE FLAME TO FIND THE ALCOHOL
AND GO INTO THE BOTTLE AND EXPLODE.
OH, NO, NO, NO.
YOU GUYS ARE MAKING "WORST COOKS" HISTORY.
THIS IS SUCH A HUMBLING EXPERIENCE FOR ME,
AND I HATE IT!
WE'RE THROWING A ST. PATRICK'S DAY PARTY.
SHOW ME THE BROCCOLI.
I REALLY NEED A DRINK.
WHOA.
OH, NO, NO, NO.
(Bobby) VINNIE'S GOT THE BOURBON IN ONE HAND
AND THE FLAME IN THE OTHER-- SERIOUSLY COULD GET REALLY BAD.
WHERE'S HE GOING?
OH!
HE THREW IT OUT.
AT LEAST VINNIE GOT IT KIND OF UNDER CONTROL.
(coughing) WHOA.
WELL, NOT QUITE YET.
(Anthony) CHEF ANNE ALWAYS HEATS UP HER PAN
WITH SOME OIL, CHOPS UP SOME ONIONS,
SMASHES SOME GARLIC, AND LETS IT COOK.
IT SOUNDS LIKE A GOOD IDEA, BUT I'M NOTICING
THAT THEY'RE STARTING TO BURN.
I'M HAVING SECOND THOUGHTS ABOUT THE ONION AND GARLIC.
SO I FLIP MY PORK CHOP OVER,
AND I SEE THESE BLACK ONIONS STUCK TO IT.
I'LL JUST SCRAPE 'EM OFF. IT'S NOT A BIG DEAL.
(Anne) LOOK AT THAT PAN OF BURN.
(sighs)
ALL IT'S REALLY GONNA DO IS ADD SOME FLAVOR TO IT.
(Dorothy) DAVID'S FLICKING IT LIKE A BOOGER
OFF OF THE PORK CHOPS.
THANK GOD CHEF ANNE IS NOT IN THIS KITCHEN RIGHT NOW
TO SEE WHAT WE'RE DOING.
I LIKE THAT. YOU GET THE ESSENCE OF THE BURNT GARLIC,
THAT'S TEAMWORK RIGHT THERE.
THEY LOOK GREAT.
I KNOW.
SHE'S--
I KNOW.
I FEEL LIKE THERE IS--I DON'T KNOW IF THIS CHANGES COLOR
OR IF THERE'S SOMETHING IN IT.
I REALLY THINK WE MISSED AN ELEMENT IN THE BROCCOLI RABE,
AND I JUST DON'T KNOW WHAT IT IS.
OH, I PUT A LITTLE CIDER VINEGAR
ON THE BROCCOLI RABE, AND THEY'RE TASTING IT.
I'M THINKING CRUSHED RED PEPPER, SALT, AND OLIVE OIL.
I'M NOT GONNA SECOND-GUESS MYSELF.
I JUST COOK IT AND SEE WHAT HAPPENS.
(Benjamin) WE DON'T HAVE MUCH TIME LEFT,
AND MY PORK IS NOT LOOKING GOOD AT ALL.
THIS STUFF IS STILL LOOKING REAL PINK IN THE MIDDLE, MAN.
HOPE YOU LIKE TRICHINOSIS.
I'M GONNA HAVE TO RE-GRILL MY PORK
AS QUICKLY AS POSSIBLE.
WAIT, WHAT'S GOING ON? THEY'RE CUTTING IT. UH-OH.
WAIT. MAYBE WE SHOULD HAVE STUFFED IT FIRST.
(Anthony) SO AS WE'RE STUFFING THESE PORK CHOPS,
THE STUFFING IS STARTING TO COME OUT A LITTLE BIT,
SO WE START TO SEAR 'EM...
OH.
JUST HOPING THAT'S GONNA SORT OF GLUE THE MEAT TOGETHER.
(Vinnie) WE GOT TWO AND A HALF MINUTES LEFT.
MY TEAM IS BREATHING DOWN MY NECK RIGHT NOW.
THEY'RE WAITING ON THE PORK TO PLATE THEIR DISHES.
MAN, THIS STUFF IS STILL LOOKING PINK.
NO MATTER WHAT IT IS,
WE JUST GOTTA TAKE A CHANCE WITH IT AND GO.
LET'S ROLL.
(Dorothy) DISHING IT OUT.
(Benjamin) WHAT?
CAN I CUT THIS GUY?
YEAH, BUT IT'S KINDA PINK. HOLD ON.
RIGHT NOW I HAVEN'T EVEN COMPLETED PLATING MY OWN DISH.
THREE...
TWO, ONE.
THAT'S IT, HANDS UP. YOU'RE DONE.
I DON'T EVEN HAVE SAUCE ON MY MEAT.
DON'T WORRY ABOUT IT. DON'T WORRY ABOUT IT.
WE DID WHAT WE COULD.
IT WAS FUN.
AS A TEAM,
DO YOU GUYS THINK YOU DID A GOOD JOB?
YEAH. YEAH.
WE ACTUALLY HAPPEN TO AGREE.
BECAUSE WE'VE BEEN WATCHING THE WHOLE TIME.
(laughter)
WE SAW YOUR BURNT GARLIC, ANTHONY.
THROWING THE PAN OF FLAMING BOURBON AWAY, VINNIE.
ALL RIGHT, IT'S TIME FOR TASTING.
HI, CHEF ANNE.
YOUR BROCCOLI RABE LOOKS GREAT.
IT LOOKED LIKE YOU WERE CHOPPING THROUGH A BROCCOLI RABE FOREST,
WHICH IS KIND OF EXCITING.
THE THING THAT WAS MISSED ON THERE
OH, SHOOT.
TO REALLY BRIGHTEN UP THE FLAVOR
RIGHT.
(Kelli) I AM KICKING MYSELF.
CHEF ANNE DID NOT MISS ONE MISTAKE.
(Anne) HELLO, DAVID.
YOU FIGURED OUT THAT THERE WAS POTATOES AND CARROTS.
THAT IS CORRECT.
MM-HMM.
THESE POTATOES ARE SALTY.
TASTE MINE.
NOT NEARLY AS SALTY.
NOT THE DEAD SEA.
HI, DOROTHY. TELL ME WHAT YOU WERE INVOLVED WITH.
I WAS INVOLVED MAINLY WITH THE SAUCE.
FIRST OF ALL, YOUR KNIFE CUTS ARE AWFUL.
LOOK AT YOUR DICES.
YOUR CUTS ARE REALLY INCONSISTENT.
INCREDIBLY IMPORTANT.
OKAY.
ANTHONY, HOW WAS YOUR EXPERIENCE?
MY ONIONS AND MY GARLIC I'M VERY DISAPPOINTED IN.
I'M CURIOUS WHY YOU HAD THOSE IN THE PAN IN THE FIRST PLACE.
IT'S A REALLY GOOD QUESTION. I MEAN, WE HAVEN'T DONE
YEAH, BUT WE'VE SEARED A CHICKEN BREAST, RIGHT?
YOU THINK THERE'S A HUGE DIFFERENCE
NO.
I REALLY WONDER IF SHE DID NOT SEE THAT,
IF SHE WOULD HAVE KNOWN THAT THAT HAPPENED.
YOUR PORK CHOP LOOKS, I MEAN, PRETTY NICELY COOKED...
BUT WE HAVE, LIKE, A TINY BIT OF STUFFING HERE.
AND THEN WHEN YOU GET TO THIS HALF, THERE IS NO STUFFING.
SO YOU DEFINITELY WOULD HAVE NEEDED
TO PUT YOUR STUFFING IN THE PORK CHOPS FIRST.
BUT YOU KNOW, YOU DID A GOOD JOB COOKING IT.
MELISSA, WHEN I WAS WATCHING YOU GUYS,
YOU SEEMED VERY MUCH IN CONTROL.
YEAH, ORGANIZATION IS A BIG PART OF MY LIFE.
BIG PROPS FOR THAT. I LIKE THAT.
(Tiffany) YES, MELISSA WROTE SOME THINGS ON THE CHALKBOARD,
BUT I DIDN'T SPECIFICALLY THINK
THAT ANY ONE OF US WAS THE LEADER.
WHAT ELEMENT OF THE DISH WERE YOU RESPONSIBLE FOR?
I WAS WORKING ON THE CORN.
THE COTIJA CHEESE IS CORRECT.
THE CORN IS COOKED NICELY. IT'S WELL SEASONED.
GOOD JOB ON THE CORN.
MELISSA NEVER MISSES A BEAT. SHE CAN DO NO WRONG.
ALL RIGHT, VINNIE, SO YOU WERE RESPONSIBLE
YEAH.
I THINK THAT THE CONSISTENCY IS GOOD.
IT ACTUALLY TASTES LIKE MY SAUCE A LITTLE BIT.
YOU VERY DANGEROUSLY WERE TRYING TO POUR THE BOURBON
INTO THE PAN WHILE THE BOURBON WAS ON FIRE.
YOU DON'T WANT THE FLAME TO GO INTO THE BOTTLE,
'CAUSE THEN IT WILL EXPLODE ON YOU.
THEN YOU TOSSED THE WHOLE THING.
AT SOME POINT, THE ALCOHOL,
NO MATTER WHAT KIND OF ALCOHOL YOU'RE COOKING,
RIGHT.
YOU WERE TOTALLY IN CONTROL, AND THEN YOU CREATED
A LITTLE CHAOS ON YOUR OWN IS WHAT HAPPENED.
ALL RIGHT, BENJAMIN, WHAT DO YOU THINK?
I DIDN'T GET TO GET MY SAUCE IN.
OBVIOUSLY YOU NEED SAUCE FOR THIS DISH.
THIS IS A LITTLE RARE. I MEAN, I DON'T MIND IT BEING MEDIUM,
I JUST COULD NOT BELIEVE
AFTER COOKING IT A SECOND TIME AND CUTTING INTO IT,
IT'S STILL PINK.
ALL RIGHT, TIFFANY, WHAT WERE YOU IN CHARGE OF?
LET'S CALL IT THE MANGO-TOMATO SALSA.
LET ME JUST SHOW YOU SOMETHING. WHAT DO YOU THINK THAT IS?
IS IT A GUAVA?
PAPAYA. THERE'S NO TOMATO OR MANGO IN THE SALSA.
OKAY.
DID YOU THINK THERE WAS SOMETHING EXTRA,
I ENDED UP GOING WITH A LITTLE BIT OF HONEY.
HONEY WAS A VERY GOOD CALL. GOOD JOB WITH THAT.
THANK GOD I'VE DONE SOMETHING RIGHT IN THIS MESS OF A DISH.
I THINK YOU GUYS WORKED REALLY WELL AS A TEAM TODAY.
I'M VERY PROUD OF ALL OF YOU.
SO I HAVE A LOT OF THINKING TO DO,
AND I'LL SEE YOU GUYS VERY SOON.
SO HOW DO YOU GUYS THINK YOU DID?
I THINK IT TASTED A WHOLE LOT LIKE THE DISH.
RIGHT NOW I FEEL LIKE I'M LETTING MY TEAM DOWN,
BECAUSE I SERVED UP RAW PORK TO BOBBY.
AND I KNOW PART OF THE REASON IS BECAUSE OF MY MIND
AND MY FOCUS BEING ELSEWHERE.
I HAVE TWO YOUNG BOYS AT HOME, ONE OF WHICH HAS AUTISM.
IT'S SO HARD BEING AWAY FROM THEM.
BUT AT THE SAME TIME, I CAME HERE FOR MY FAMILY,
AND I HAVE TO DO WELL FOR MY FAMILY.
ANNE AND I WERE REALLY IMPRESSED
ON HOW WELL YOU GUYS DID TODAY.
TASTING AND RE-CREATING A DISH IS REALLY DIFFICULT.
SO ON THE BLUE TEAM, THE M.V.P.
FOR TODAY'S CHALLENGE IS...
MELISSA. CONGRATULATIONS. GREAT JOB.
I'M SO EXCITED. THE LAST TIME I WAS M.V.P.
WAS WHEN I WAS 8 ON A TEE BALL TEAM.
SO, RED TEAM,
I HAVE TO SAY YOU MADE MAMA PROUD TODAY.
AS A TEAM, I THINK YOU GUYS ALL DID A GREAT JOB.
AND SO YOU GUYS ARE MAKING "WORST COOKS" HISTORY
IN THAT...
I THINK YOU GUYS ARE A WINNER AS THE TEAM.
YOU GUYS REALLY GELLED, AND IT MADE ME VERY HAPPY.
I FEEL REALLY GOOD ABOUT US ALL BEING WINNERS.
ON THE RED TEAM, I THINK WE DID CHEF ANNE REALLY PROUD.
AND MORE IMPORTANTLY, WE DID OURSELVES PROUD.
TOP OF THE MORNING, RECRUITS.
(Kelli) WHAT THE HELL IS THIS? (bleep).
THIS COULD GO HORRIBLY WRONG.
I'M OUT OF POTATOES. WHAT AM I GONNA DO NOW?
THIS COULD SEND YOU HOME TODAY.
♪♪♪
ALL OF THE THREE COOKS
ON THE BLUE TEAM ARE REALLY STRONG,
BUT I AM GOING TO COOK MY LITTLE FACE OFF
AND SHOW BOBBY THAT I HAVE WHAT IT TAKES.
TOP OF THE MORNING, RECRUITS.
MANY OF YOU GUYS CAME TO BOOT CAMP
BECAUSE YOU SAID YOU WANTED TO LEARN HOW TO ENTERTAIN.
SOME OF YOU GUYS HAVE ENTERTAINED,
AND IT HASN'T GONE SO WELL.
(Benjamin) ANY TIME I'VE ENTERTAINED AT THE HOUSE,
IT INVOLVED A BOWL OF CHIPS AND SALSA.
WELL, THAT'S ALL ABOUT TO CHANGE.
FOR YOUR MAIN DISH CHALLENGE,
YOU GUYS WILL BE THROWING A ST. PATRICK DAY'S PARTY.
AS AN IRISH NEW YORKER MY SELF, I CAN TELL YOU THAT NEW YORKERS
TAKE ST. PATRICK'S DAY VERY SERIOUSLY.
IT'S GONNA TAKE A LOT TO IMPRESS THESE PEOPLE.
I'M NOT IRISH, DEFINITELY,
AND DON'T KNOW MUCH ABOUT IRISH DISHES.
BUT THAT GUINNESS BEER-- THAT COUNTS AS A MEAL, I GUESS.
OKAY, GUYS, LET'S SHOW YOU WHAT YOU'RE GONNA BE MAKING.
YOU GUYS WILL EACH HAVE TO PUT YOUR OWN SPIN
ON THE POTATO SKIN.
(David) I'VE TRIED MAKING POTATO SKINS AT HOME.
AND IT JUST TASTED LIKE SHOES
WITH SOME CHEESE AND BACON ON TOP.
POTATO SKINS ARE GREAT FOR A PARTY.
AND OF COURSE POTATOES AND IRELAND GO HAND-IN-HAND.
OKAY, SO I'M GOING TO MAKE A CRISPY POTATO SKIN
THAT'S FILLED WITH SMOKED TROUT, WHOLE-GRAIN MUSTARD,
AND MALT VINEGAR.
I PARBOILED THE POTATOES FIRST.
THEN I SCOOPED OUT THE INSIDE.
AND I'M GONNA PUT THEM IN THE DEEP-FRYER NOW,
350 DEGREES, JUST UNTIL THEY TURN GOLDEN BROWN.
YOU SEE HOW NICE AND BROWN THEY ARE?
THAT'S WHAT YOU WANT TO SEE.
FOR MY POTATO SKINS,
I'M GONNA STUFF THEM WITH COLCANNON,
WHICH IS MASHED POTATOES WITH KALE AND SCALLIONS.
TO START, I'VE ROASTED MY POTATOES
AT 350 DEGREES FOR ABOUT 45 MINUTES.
CUT THEM IN HALF WITH A SERRATED KNIFE.
WHILE THE POTATOES ARE STILL WARM,
I TAKE A LITTLE MELON BALLER,
AND I JUST SCOOP OUT THE GUTS OF THE POTATO.
AND I'M GONNA PUT IT IN MY FOOD MILL.
SO CHEF ANNE AND I ARE GONNA TEACH YOU
A COUPLE OF DIFFERENT EXAMPLES
OF WHAT YOU MIGHT PUT IN A POTATO SKIN,
BUT YOU'RE ALL GONNA HAVE TO COME UP WITH YOUR OWN
CREATIVE WAY TO FILL POTATO SKINS.
I'M GONNA FILL MY POTATOES WITH COLCANNON,
THE NATIONAL DISH OF IRELAND, WHICH IS MASHED POTATOES
WITH SOME SAUTéED SCALLIONS AND KALE.
AND I'M GONNA PUT A LITTLE SOUR CREAM IN THERE
TO MAKE IT A LITTLE CREAMY.
AND THEN WE'RE GONNA PUT IT IN THE BROILER
TO GET IT JUST A LITTLE BIT CRISPY ON TOP.
I'M GOING TO FILL THE CRISPY POTATO SKINS
WITH A SMOKED TROUT SALAD,
AND IT'S GONNA BE A MAYONNAISE
FLAVORED WITH SOME WHOLE-GRAIN MUSTARD,
SOME MALT VINEGAR-- KINDA SENDS
THAT SORT OF IRISH FLAVOR HOME A LITTLE BIT--
SOME HORSERADISH FOR SOME HEAT,
AND THEN I'M ALSO GONNA USE SOME SCALLIONS
AND THEN SOME FRESH DILL.
THIS TROUT IS VERY DELICATE,
SO I'M GONNA CAREFULLY FOLD THIS.
SO NOW WE CAN TAKE OUR POTATO SKINS, START TO FILL THEM.
THIS IS TROUT ROE-- MAKES IT LOOK REALLY PRETTY.
SO I GRAB MY LITTLE CUTIES OUT OF THE OVEN.
AND I'M GONNA TAKE A COUPLE PIECES OF SCALLION
ON EACH ONE SO THEY LOOK EXTRA GREEN,
SINCE WE'RE IN ST. PATTY'S DAY.
AND IT GIVES, LIKE, A NICE, SUPER-FRESH FLAVOR BUMP.
WHO'S READY TO TASTE?
THAT'S YUMMY.
LET ME TELL YOU GUYS SOMETHING.
THE WORST THING THAT CAN HAPPEN AT ANY PARTY
IS ACTUALLY RUNNING OUT OF FOOD.
SO IN ADDITION TO YOUR POTATO SKINS,
YOU'RE EACH GONNA BE ISSUED A RECIPE
TO CREATE ANOTHER IRISH HOR D'OEUVRE.
WHAT?
YOU WILL EACH BE SETTING UP YOUR OWN STATION
WITH 35 PIECES OF POTATO SKIN
AND 35 OF YOUR OTHER HOR D'OEUVRE.
THAT'S 70 PIECES ALL TOGETHER.
SO LET'S SHOW YOU GUYS THE REST OF WHAT YOU'RE GONNA BE MAKING.
ALL RIGHT, MELISSA, FOR YOU--
GRILLED LAMB TENDERLOIN WITH A HONEY MUSTARD DIPPING SAUCE.
LAMB IS A VERY BIG PART OF IRISH CUISINE.
THE NEXT DISH IS A CRISPY KALE
AND FARMER'S CHEESE POTATO CAKE.
ALL YOURS, BENJAMIN.
TIFFANY. SMOKED SALMON ON A BROWN BREAD CROSTINI
AND A HARD-COOKED AIOLI.
VINNIE--THESE ARE REUBEN SANDWICHES.
THAT'S COOL. I DIG A CORNED BEEF SANDWICH EVERY NOW AND THEN.
ALL RIGHT, KELLI, YOU CAN DO THE CHEDDAR SCONES
WITH CORNED BEEF AND APPLE SLAW.
DAVID, WE HAVE SOME FRIED COD
WITH A SALTED MALT VINEGAR AIOLI.
IT'S LIKE FISH AND CHIPS-- A VERY CLASSIC DISH IN IRELAND.
ANTHONY, YOU HAVE THE SEARED LAMB
ON BOXTY PANCAKES.
A BOXTY PANCAKE, BY THE WAY, IS A POTATO PANCAKE.
DOROTHY, WE HAVE BACON AND MUSHROOM PIES.
YUMMY. HOW CAN YOU GO WRONG
WITH BACON AND MUSHROOMS AND PIE?
SAINT PATRICK'S DAY IS VERY CLOSE TO MY HEART,
SO DON'T LET ME DOWN ON THIS ONE.
THE GUESTS WILL ALSO HAVE COMMENT CARDS,
WHICH THEY WILL FILL OUT
AND THAT WILL HELP BOBBY AND I MAKE OUR DECISION.
YOU'RE GONNA HAVE 90 MINUTES
TO PREPARE BOTH OF YOUR HORS D'OEUVRES.
AND YOUR TIME STARTS...
(both) NOW.
(Anthony) WE HAVE 90 MINUTES,
AND I HAVE TO PULL OFF 70 APPETIZERS.
THAT'S ALMOST A MINUTE AN APPETIZER.
I MEAN, THIS IS GONNA BE RIDICULOUS.
(Melissa) MY THOUGHT FOR THE POTATO SKINS
IS SOMETHING CREAMY WITH A BITE.
I FIND PANCETTA, ASPARAGUS,
CRèME FRAîCHE, AND GOAT CHEESE.
I THINK IT TASTES GREAT.
OH, I HAVE A GREAT RIVERDANCE.
IT'S IN MY BLOOD, YEAH.
(Irish music plays)
THAT'S RUSSIAN.
(Anthony) SO I'M LOOKING AT THE RECIPE
FOR MY BOXTY AND LAMB LOIN,
AND I'M LIKE, WOW, I NEED TO PEEL ALL THESE POTATOES,
LIKE, EIGHT OF 'EM.
ON TOP OF THAT, I NEED TO USE A BOX GRATER TO GRATE THEM.
OH, MY GOD, MY ARM IS KILLING ME.
IT WAS RIDICULOUS.
LIKE, I WAS, LIKE, YEAH-- THE GUN SHOW. WHO WANTS TICKETS?
USING A MELLON BALLER TO TAKE THE POTATO MIDDLES OUT
I DIDN'T EXPECT TO TAKE THIS LONG.
BENJAMIN, HOW ARE YOU, SIR?
IT SEEMS LIKE I'M GOING REALLY SLOW. (laughs)
OKAY. THANKS.
FOR THESE PIES
THERE'S TERMS I REALLY DON'T KNOW ON THIS RECIPE.
OKAY, ON HERE I HAVE TO TAKE LEEKS
AND CUT INTO HALF-MOONS.
NO ONE TOLD US HOW TO MAKE A HALF-CRESCENT CUT.
CUT IT IN HALF, THEN INTO HALF-MOONS.
I DON'T KNOW-- HALF-MOONS?
WHEN THE MOON IS ONLY HALF-FULL, WHAT DOES IT LOOK LIKE?
YES.
WHO'S GONNA THINK TO PICK IT UP
AND LOOK AT IT?
YOU GOT IT.
(Kelli) I GET ALL THE COMPONENTS OF MY SCONES TOGETHER.
THE ONLY THING I NEED NOW IS MY IRISH CHEDDAR CHEESE.
IT'S NOWHERE TO BE FOUND.
QUESO, GOAT, DARK, PARMIGIANO, FARMER'S CHEESE--
KELLI CAN'T FIND CHEDDAR CHEESE IN THERE.
BUT IT IS IN THERE. SHE'S A BIT ALL OVER THE PLACE.
AND YOU KNOW, THINGS GET LOST IN THE DETAILS.
WHAT THE HELL IS THIS? (bleep).
I DON'T KNOW WHAT I'M SUPPOSED TO SUBSTITUTE IT WITH,
BUT I KNOW THERE'D BETTER BE CHEESE ON THERE,
OR I'M DOING DOWN, SO I END UP WITH GRUYèRE CHEESE,
WHICH ISN'T EVEN REMOTELY IRISH,
BUT IT'S WHAT I GOT TO PUT IN THERE.
(Anthony) JUST THE PROCESS IS TAKING FOREVER.
AND I LOOK DOWN AT THE RECIPE, AND I REALIZE
I WAS ONLY SUPPOSED TO GRATE FIVE OUT OF MY EIGHT POTATOES.
I'M OUT OF POTATOES. WHAT AM I GONNA DO NOW?
YEAH, BUT IT'S NOT A MATTER OF MASHED POTATOES.
I KNOW. BUT WHAT DO YOU DO
WITH THE POTATOES THAT YOU BOIL THAT YOU DON'T GRATE?
YOU MAKE 'EM INTO MASHED POTATOES, DON'T YOU?
SO BOIL SOME POTATOES AND FIX IT.
THINK LIKE A COOK. FOCUS. STAY WITH ME.
THIS COULD SEND YOU HOME TODAY.
WE'RE GONNA JUST CALL YOU VEG-O-MATIC.
REALLY?
SOMEBODY PLEASE TELL ME IF THIS IS HIGH OR LOW.
BASICALLY, RIGHT NOW I'M JUST SCREWED.
REMEMBER, YOU GUYS, LOTS OF PEOPLE AT THIS PARTY.
OH, DEFINITELY NOT.
I CAN IMAGINE THAT.
(Vinnie) I KNOW I GOTTA MAKE REUBEN SANDWICHES.
AND THAT'S NOT REALLY THAT HARD TO DO.
SO I LEAVE THAT ASIDE, AND I GET TO WORK ON MY POTATO SKINS.
I'M THINKING SOME IRISH SAUSAGE AND SOME BLUE CHEESE.
I ALSO WANTED TO HAVE A LITTLE BIT OF SWEETNESS IN THERE.
I SAW THE COGNAC.
I'LL BE TASTING MORE OF THAT LATER.
WHAT'S AN IRISH DISH WITHOUT SOME WHISKEY?
HOLY MOLY, THAT'S GOOD STUFF.
I WANT MY POTATO SKINS
TO TASTE LIKE A LITTLE BROCCOLI AND PANCETTA CASSEROLE
IN YOUR MOUTH.
FOR 35 PIECES DO YOU THINK 4 LITTLE SLICES
NO, MA'AM, I'M JUST-- THAT'S WHAT--
I'M SORRY.
I HAVE A BAD HABIT
OF JUST SHOWING SOME SOUTHERN RESPECT
YES, MA'AM.
YES, MA'AM. YES, CHEF ANNE.
I CAN'T HELP IT. IT'S THE WAY I WAS RAISED.
BUT IN HER KITCHEN THERE'S NO "MA'AM."
THERE'S ONLY "YES, CHEF ANNE."
(Kelli) MY POTATO SKIN FILLING
IS BRUSSELS SPROUTS AND BACON.
NEXT IS THE SCONE.
KITCHEN MACHINERY AND I DO NOT WORK WELL TOGETHER.
PULSE ONCE. THAT MEANS I DON'T HAVE IT SCREWED ON.
(speaking indistinctly)
REALLY?
I DON'T EVEN--
I HAD A FIGHT WITH SOME FLOUR, AND I DID NOT WIN.
DOROTHY'S BEING VERY METICULOUS ABOUT HER KNIFE CUTS.
WE'RE GONNA JUST CALL YOU VEG-O-MATIC.
(giggles)
I GET MY POTATOES OUT OF THE OVEN.
4, 5, 6, 7, 8, 9, 10, 11, 12, 13...
AND IT DOESN'T LOOK LIKE THERE'S
A LOT OF POTATOES ON MY TRAY.
1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12...
I ONLY HAVE ENOUGH POTATO SKINS FOR 20 PEOPLE.
I'M FREAKING OUT.
NOT COOL.
I JUST HOPE THAT I HAVE ENOUGH TIME TO COOK THEM PROPERLY.
ONE, TWO, THREE, FOUR, FIVE, SIX, SEVEN...
BUT I FIGURE HAVING UNDERDONE POTATOES
IS BETTER THAN NOT HAVING ENOUGH FOR THE PARTY GUESTS.
ALL RIGHT, YOU GUYS, 25 MINUTES.
BASICALLY, RIGHT NOW I'M JUST SCREWED.
I'VE TAKEN THE MAJORITY OF MY TIME
JUST TO PREPARE POTATO SKINS.
I FINALLY GET A CHANCE TO LOOK AT MY POTATO AND KALE RECIPE.
SOMETHING ABOUT GRATING POTATOES.
TRYING.
(Benjamin) RIGHT NOW THIS IS A SINKING SHIP,
AND I WISH I COULD JUST BE AT HOME WITH MY FAMILY.
LET'S TRY IT OUT.
(Anthony) TIME IS RUNNING OUT.
I MEAN, I'M TRYING TO MULTITASK AS MUCH AS I POSSIBLY CAN,
BUT THIS IS JUST RIDICULOUS.
SOMEBODY PLEASE TELL ME IF THIS IS HIGH OR LOW.
ANTHONY, GET IT GOING.
I DON'T HAVE ANYTHING COMPLETED.
I MEAN, I HAVE MAYBE ONE BOXTY DONE,
AND I DIDN'T EVEN START FILLING MY BAKED POTATO.
TEN MINUTES TO GO, YOU GUYS.
(Vinnie) TEN MINUTES LEFT
TO GET 35 HALF REUBEN SANDWICHES TOGETHER,
AND I'VE GOTTA GRILL THESE THINGS
LIKE GRILLED CHEESE SANDWICHES.
I KNOW THAT I AM GONNA HIT THE WIRE
IF I WANT TO GET THESE THINGS DONE.
THREE MINUTES, YOU GUYS. LET'S GO. LET'S GO.
PLEASE HURRY UP.
(both) TWO, ONE.
HANDS UP, YOU GUYS.
I REALLY NEED A DRINK.
WHAT CAN YOU DO?
THAT'S CUTE.
(Anthony) I DIDN'T DO IT.
I DON'T HAVE MY 35 OF EACH HOR D'OEUVRE DONE.
I DIDN'T MEET MY QUOTA.
IT'S A HUGE DISAPPOINTMENT NOT TO DO THAT.
(speaking indistinctly)
(Benjamin) I'M NOT EVEN HALFWAY DONE WITH MY KALE CHIPS.
THAT'S PRETTY MUCH ALL I HAVE TO SHOW FOR MY SECOND APPETIZER,
AND IT'S NOT LOOKING GOOD.
(grunts)
ALL RIGHT, YOU GUYS, LET'S GET EVERYTHING PACKED UP.
WE DON'T WANT TO KEEP THE GUESTS WAITING.
LET'S GO, GO, GO, GO, GO.
♪♪♪
ALL RIGHT, GUYS, MAKE US PROUD.
NOBODY AT THIS PARTY SHOULD KNOW THAT YOU GUYS USED TO BE
THE WORST COOKS IN AMERICA.
(Dorothy) IT IS A REAL PARTY. IT'S NOT JUST A CHALLENGE.
NO PRESSURE.
(Vinnie) THE IRISH PEOPLE JUST KEEP ON COMING.
WHAT AM I GONNA DO
WHEN THEY GET THEIR MOUTH AROUND THOSE SANDWICHES.
I'M GONNA GO DOWN FOR IRISH MEALS?
(imitates sobbing) OH, GOD, NO.
COMING UP...
I'M GONNA RUN OUT OF FOOD,
(groans)
I DON'T TASTE THE CHEESE AT ALL.
I DIDN'T COME THIS FAR TO GO OUT FROM REUBEN SANDWICHES.
♪♪♪
I FIGURED THE CHICKEN SAUSAGE AND THE APPLE WOULD BE GOOD.
NO, SURE, GO RIGHT AHEAD.
WE'RE THROWING A ST. PATRICK'S DAY PARTY--
I DON'T EVEN LIKE MY HUSBAND TO TASTE MY OWN FOOD--
AND WE ARE THE CATERERS.
(Tiffany) MELISSA, AS USUAL--
HER PLATES LOOK PERFECT.
HER LAMB LOOKS GREAT. (groans)
I'M DEFINITELY GONNA HAVE TO WHIP OUT MY SECRET INGREDIENT,
WHICH IS ME.
THIS IS IRISH SMOKED SALMON CROSTINI.
ALL THE IRISH FOLKS ARE LIKING IT.
HELLO, CHEF ANNE AND BOBBY.
TELL US WHAT YOU'VE GOT GOING ON.
I HAVE SOME "BROCCILUCK" POTATO SKINS
IT HAS SOME BROCCOLI, SOME PEPPER JACK CHEESE.
I CAN'T REALLY TASTE MUCH BROCCOLI IN THERE.
IF YOU'RE GONNA PUT BROCCOLI, OWN THE BROCCOLI.
RIGHT.
(Bobby) WHAT ELSE YOU GOT?
I HAVE SOME COD. IT'S A VINEGAR-SALT AIOLI.
I MEAN, YOUR FISH IS FLAKY INSIDE.
THANK YOU.
HELLO, CHEFS.
WE HAD A LITTLE DEPARTURE ON THE CHEESE.
I COULDN'T FIND THE RIGHT CHEESE,
SO IT'S GRUYèRE CHEESE, WHICH I KNOW IS NOT IRISH.
I APPRECIATE THE FACT
THAT YOU PROBLEM-SOLVED,
BUT NO CHEDDAR-- THAT'S A BUMMER.
IT'S POTATOES, BRUSSELS SPROUTS, AND BACON.
WELL, I LIKE THE IDEA OF WHAT YOU'VE DONE HERE.
BUT YOUR POTATOES NEED TO BE ROASTED LONGER.
YOUR POTATOES AREN'T QUITE DONE ALL THE WAY.
(Kelli) I'M KICKING MYSELF.
I COULD BE SENT HOME TODAY
BECAUSE OF AL DENTE POTATOES.
DOROTHY, TELL US WHAT YOU'VE GOT GOING ON HERE.
(Dorothy) I STUFFED IT WITH IRISH SAUSAGE,
SOME PARMESAN, IRISH BOURBON.
I LIKE WHERE YOU WENT WITH THIS. I LIKE THIS.
IT'S SEASONED REALLY WELL.
PRESENTATION-WISE, THEY COULD BE A LITTLE PRETTIER.
REALLY PINK SAUSAGE,
NOT THE MOST APPETIZING COLOR I'VE EVER SEEN.
MUSHROOM AND BACON PIES.
YEAH, VERY GOOD JOB.
(Anthony) MAN, THERE'S A LOT OF PEOPLE,
AND I'M GONNA RUN OUT OF FOOD,
AND I'M GONNA RUN OUT OF IT FAST.
BUT EVEN IF IT'S NOT A LOT, IT--IT'S SOMETHING.
ANTHONY, TELL US WHAT'S GOING ON.
CHEDDAR CHEESE WITH THE MASHED POTATO
AND RED HOT CHILI PEPPER.
THERE'S ALSO PROSCIUTTO.
I LIKE THE CHILI AND THE CHEDDAR.
I WISH YOU HAD SEASONED YOUR POTATOES.
HOW COME YOUR BOTTOM PLATE IS EMPTY?
I DIDN'T GET THE 35 UNFORTUNATELY.
DID YOU GET ENOUGH OF YOUR BOXTY PANCAKES DONE?
NO, I HAD 22 OF THOSE.
SO, YES, I FELL SHORT, UNFORTUNATELY, ON BOTH.
YES, CHEF ANNE.
THE POTATOES ARE RAW.
BUT THE AIOLI ACTUALLY TASTES PRETTY GOOD.
YOU'RE ON THE RIGHT TRACK.
YOU JUST DIDN'T MAKE IT ALL THE WAY THERE.
HOPEFULLY THE FEW PARTYGOERS WHO DO GET TO TASTE MY FOOD
ACTUALLY REALLY, REALLY ENJOY IT.
IF NOT, I'M REALLY IN TROUBLE.
GOOD, HOW ARE YOU?
DO YOU HAVE MORE OF THOSE COMING OUT, OR IS THAT IT?
(speaking indistinctly)
ALL RIGHT, TRY THIS. THIS IS SO GOOD.
I REALLY HOPE SOMETHING SAVES ME.
(Tiffany) MY LAST BATCH OF POTATOES
DIDN'T REALLY HAVE ENOUGH TIME TO COOK PROPERLY.
SO I'M REALLY TRYING TO KEEP TRACK OF MY GOOD POTATO SKINS
WHEN THE CHEFS GET THERE,
SO THEY GET THE BEST POTATO SKINS.
AND EVENTUALLY I JUST FORGET WHICH ONES ARE GOOD
AND WHICH ONES ARE BAD.
I'M JUST HOPING THAT THE CHEFS PICK UP
A COOKED POTATO SKIN.
WHAT DO YOU HAVE?
(Tiffany) I HAVE SCRAMBLED EGGS, MONTEREY JACK CHEESE,
AN ITALIAN SAUSAGE-- SHH, DON'T TELL THE IRISH.
UNFORTUNATELY, THEY'RE REALLY RAW.
OH, MINE ARE, LIKE, SUPER HARD.
YOU KNOW, POTATOES HAVE TO BE COOKED.
SO THIS IS SUCH A HUMBLING EXPERIENCE FOR ME,
AND I HATE IT!
OKAY, THIS IS THE CROSTINI.
THIS IS A PRETTY EASY ONE, YOU KNOW.
I-I WOULD HAVE LIKED YOU
TO HAVE TOASTED IT A LITTLE BIT MORE.
YEAH.
WELL, THERE'S THAT.
WHAT'S UP, BENJAMIN? TELL US ABOUT THESE.
THIS IS BASICALLY THE POTATO SKIN, OF COURSE--
GRATED CHEDDAR
AND THE CHICKEN SAUSAGE AND THE APPLES.
IT ACTUALLY TASTES GOOD.
I LIKE THE APPLE IDEA.
I CAN JUST TASTE A HINT OF IT. IT'S NOT OVERPOWERING.
THIS ISN'T THE POTATO CAKES, OBVIOUSLY.
I MEAN, I LIKE KALE CHIPS,
BUT I WOULD HAVE LOVED THE POTATO CAKES...
IT WOULD HAVE BEEN MUCH BETTER, MUCH BETTER.
I THINK THAT THE KALE CHIPS,
HAD THEY BEEN IN THE OVEN FOR THE PROPER AMOUNT OF TIME,
WOULD HAVE BEEN DELICIOUS. THEY'RE SEASONED REALLY NICELY.
BUT IT'S ONLY--THERE'S ONLY, LIKE, ONE THIRD OF THE DISH.
MELISSA, TELL US WHAT YOU HAVE.
WELL, THE POTATO SKIN IS PANCETTA, ASPARAGUS,
AND GOAT CHEESE.
GOAT CHEESE IS-- IS A NICE, STRONG FLAVOR,
YEAH.
IT CHILLED IT OUT A LITTLE BIT TOO MUCH.
YOU KNOW, YOU NEED TO BE TASTING AS YOU GO.
SO THEN YOU HAVE A STOUT-MARINATED LAMB
WITH GUINNESS, SOY SAUCE, HONEY, DIJON.
THE LAMB IS COOKED NICELY,
AND THE SAUCE CAME OUT NICELY.
ALL RIGHT.
ALL RIGHT, VINNIE.
HI, BOBBY, HOW ARE YOU? HI, CHEF ANNE.
OH, HEY.
I HAVE IRISH SAUSAGE
WITH PANCETTA, A LITTLE BIT OF BLUE CHEESE WORKED IN,
A CHILI, AND A COGNAC REDUCTION.
I DON'T TASTE THE CHEESE AT ALL.
I MEAN, IT'S BLAND, ESPECIALLY FOR YOU.
THE REUBENS-- YOU WEREN'T REALLY ABLE
NO, NOT THE WAY THEY WERE SUPPOSED TO BE. YEAH.
TIME MANAGEMENT. IT'S ALL ABOUT TIME MANAGEMENT.
YEAH.
I COMPLETELY DROPPED THE BALL.
I JUST HOPE IT DOESN'T COST ME A SPOT BACK HERE NEXT WEEK.
I DIDN'T COME THIS FAR TO GO OUT FROM REUBEN SANDWICHES.
♪♪♪
THIS WEEK'S CHALLENGE REALLY STRETCHED
YOUR TIME MANAGEMENT, CREATIVITY,
AND YOUR ABILITY TO FOLLOW A RECIPE.
IF YOU GUYS ARE GONNA REPRESENT US
IN FRONT OF THE CULINARY EXPERTS,
YOU GUYS NEED TO MASTER THESE SKILLS.
SO BASED ON WHAT I SAW
AND WHAT I TASTED THIS WEEK,
THE WINNER OF THE MAIN DISH CHALLENGE
ON THE RED TEAM IS...
DOROTHY. YAY.
SO I WAS READING OVER THE COMMENT CARDS,
AND THE FAN-FAVORITE ON THE RED TEAM WAS...
WHAT?
CONGRATULATIONS. YOU ARE SAFE FOR ANOTHER WEEK.
THANK YOU.
SO THAT MEANS, UNFORTUNATELY, ANTHONY AND KELLI,
YOU ARE MY BOTTOM TWO THIS WEEK.
ON THE BLUE TEAM,
THE WINNER OF THE MAIN DISH CHALLENGE
WAS ALSO THE FAN-FAVORITE,
AND THAT PERSON IS...
SWEET.
THANK YOU.
TWO IN A ROW.
(mouthing words)
I WAS DISAPPOINTED WITH ALL THREE OF YOU, UNFORTUNATELY,
SO I'M PUTTING ALL THREE OF YOU IN THE BOTTOM TODAY.
SO, VINNIE, WHY SHOULD YOU STAY?
I FEEL LIKE I TOOK SOME CHANCES.
I FEEL LIKE I EXECUTED THE FLAVORS THAT I WANTED.
AS SOON AS I BEAT THAT CLOCK, THIS THING'S OVER.
I HAVE ALWAYS PLATED
EVERYTHING I'VE BEEN ASKED TO PLATE.
SO EVEN THOUGH A FEW THINGS KIND OF WEREN'T PERFECT,
I DID EVERYTHING. I HAD EVERYTHING OUT THERE.
BENJAMIN, WHY SHOULD YOU STAY?
I HAVE TO BE HONEST.
I DON'T THINK I SHOULD STAY THIS WEEK.
I WASN'T ABLE TO COMPLETE MY MEAL.
AND I HAVEN'T BEEN ABLE TO GIVE MY BEST EFFORT,
BECAUSE MY HEAD LATELY HASN'T BEEN IN IT.
IT'S PROBABLY BEST FOR ME TO BE WITH MY FAMILY RIGHT NOW.
YOU--YOU'RE OBVIOUSLY MAKING
A VERY DIFFICULT DECISION FOR ME EASIER.
'CAUSE IF YOUR HEART'S NOT IN IT,
OBVIOUSLY IT'S BETTER FOR YOU TO BE
WHERE YOUR HEART REALLY NEEDS TO BE.
IT BREAKS MY HEART, 'CAUSE YOU WERE MY NUMBER ONE CHOICE.
AND YOU'VE COME A LONG WAY.
ALL RIGHT, MAN.
I MAKE MY OWN DECISIONS, AND I WRITE MY OWN PATH.
AND THIS IS THE PATH I JUST WROTE.
I NEED TO BE WITH MY FAMILY.
I'M LOOKING FORWARD TO COOKING A REAL MEAL
THAT THEY CAN ENJOY, SOMETHING THAT'S NOT TOO SPICY.
THAT MEANS THE WORLD TO ME RIGHT NOW.
YOU GUYS ARE LUCKY,
'CAUSE IT COULD HAVE BEEN EITHER ONE OF YOU.
I NEED YOU GUYS TO STEP IT UP.
KELLI, ANTHONY, YOU'RE MY BOTTOM TWO.
KELLI, IN THE LAST COUPLE OF CHALLENGES,
I'M NOT SURE IF YOU HAVE THE 1,000% CONFIDENCE
THAT YOU KEEP TELLING ME YOU DO.
ANTHONY, I SEE SO MUCH IMPROVEMENT IN YOU,
BUT YOU DID NOT FINISH.
SO I'M REALLY TORN ABOUT WHO TO SEND HOME TODAY.
BUT THE RECRUIT ON THE RED TEAM
THAT WILL REMAIN IN BOOT CAMP
ANOTHER WEEK IS...
(sighs)
THANK YOU, CHEF ANNE, FOR THE OPPORTUNITY.
CONGRATULATIONS.
THAT MEANS, ANTHONY,
YOU DID NOT MAKE THE CUT.
CAN I HAVE YOUR APRON?
THANK YOU.
(Anthony) DESPITE CHEF ANNE YELLING AT ME ALL THE TIME,
I CANNOT THANK HER ENOUGH
FOR THE AMAZING EXPERIENCE THAT SHE JUST PUT ME THROUGH.
MY WIFE'S GONNA BE AMAZED WHEN I COME HOME
AND REALLY COOK A GOOD MEAL.
AND WE'RE GONNA GROW OLD TOGETHER WITH REALLY GOOD FOOD.
SO IT'S SOMETHING TO LOOK FORWARD TO.
(laughter)
OH, MY GOD. ARE YOU KIDDING?
(applause)
THE MARSHMALLOW KID WALKED IN HERE WITH A SMILE,
AND I'M ALWAYS GONNA HAVE THIS SMILE ON MY FACE,
AND I'M ALWAYS GONNA KEEP TRUCKING, MAN.
ON THE NEXT "WORST COOKS IN AMERICA"...
I HOPE NONE OF YOU ARE TOO SQUEAMISH.
SHUT YOUR FACE.
(imitating dolphin)
♪ BRING TO BOIL, REDUCE TO SIMMER ♪
(squealing)
GROSS.
THIS IS NOT THE WAY I WANT TO GO DOWN.