All language subtitles for MasterChef Celebrity Family Showdown - 01x02

Gordon: Tonight...

The kitchen is still open!

...our celebrity showdown continues

as America's favorite stars...

Touch gloves.

...team up with a
member of their family.

Tie it on good. We got
some work to do, girl.

We're gonna light this place up.

Ooh! That's not supposed to happen!

First...

- May I borrow some salt?
- You want some salt? Oops.

...a "Beverly Hills, 90210" face-off.

Former castmates Tori
Spelling and Jennie Garth

team up with their little ones.

- I have to cook vegan.
- Coconut cream in a risotto.

Have you been drinking?

This is my worst nightmare.

- And then...
- This is the main event.

...boxing legend Oscar De La Hoya

and former heavyweight
champion Evander Holyfield

- go toe to toe...
- Evander, you're going down!

...with their daughters
in their corners.

- No!
- Think of me as your trainer.

We're cooking with Gordon?

We don't know what
we're doing. Pray for us.

- Oopsies.
- This is...

- Gordon: Let's go.
- These guys got to keep up.

...the "MasterChef
Celebrity Family Showdown."

There's no salt! I
don't know what to do.

- I need salt!
- Dad, it's on fire!

Whoo!

( cheers and applause )

Excellent.

Gordon: Thank you!

Welcome to the "MasterChef
Celebrity Family Showdown."

This time around, we've invited
celebrities to step into our kitchen

and spend quality time with
a member of their family.

And tonight, it's all about fun.

Is that the shirt you wear
when you want to have fun?

- Exactly. This is my fun shirt.
- It's your fun shirt?

Not many people could pull this off.

Just throwing that out
there. Right? Thank you.

Right. Let's welcome our first
celebrity guest this evening.

First up, a huge TV star.

She started out in
"Beverly Hills, 90210."

She has five amazing kids,

so she knows how to cook for a crowd.

- Please welcome...
- ( "90210" theme music playing )

Tori Spelling and her daughter Stella.

Hi, hi.

Stella and I do everything
together, literally,

and we cook side-by-side
all the time.

That's something that we bond over

and we love to do together,

- so I'm super excited to be your sous chef.
- Yeah.

Now, Tori, you've cooked
for many a dinner party.

What's been your biggest
disaster in the kitchen?

I like to say if there's not pasta

hanging from the ceiling,

I have not done a good job.

- Sorry, babe.
- Gordon: Right.

Now, Tori and Stella,
are you ready to find out

who you're going up against tonight?

- No.
- Well, like it or not,

- the time has come to find out.
- Okay.

You two have practically
grown up on TV together.

And guess what. You
guys are like sisters.

- Oh, my God.
- It's your former castmate

from "Beverly Hills, 90210."

Please welcome Jennie Garth

and her daughter Fiona.

Hi.

( theme music continues )

Fiona and I are like salt
and pepper in the kitchen.

I couldn't do it without her,
and she couldn't do it without me.

I would say maybe we need a little
more confidence in the kitchen,

but bake it till you make it.

- Gordon: Welcome. Welcome.
- Hi, guys.

Jennie's been my best
friend almost 30 years now,

since we started "90210."

We do everything together, but
we've never cooked together.

Tie it on good, because we
got some work to do, girl.

Uh, Fiona, on a scale of one to ten,

how good is Mom's cooking?

Be honest with me now. You can
whis... in fact, whisper to me.

Don't shout it out loud, just in case.

- Whisper.
- ( whispering ) Seven.

Oh, I heard that! A seven?

It's pretty good.

- Gordon: Amazing.
- Now, everyone tonight will be competing

to give money to a
charity of their choice.

Here's the good news.

You're guaranteed to receive $15,000

for a charity of your choice.

- Yay!
- But, even better news,

If you win, your charity
will receive $25,000.

- Whoa.
- Oh, my God.

Fiona: That's crazy.

Tori, give us an insight to the charity
that you're competing for tonight.

So this is Stella's charity,
and it's called Girls, Inc.

And it's helping girls
fulfill their dreams

and empowering them to be successful

with whatever they want to do in life.

Sounds amazing. Stella, great job.

Amazing. Jennie, give us
an insight to your charity.

Our charity is Feeding America,

and they have been supplying
food to food pantries

all over the country for 35 years,

so it's a very necessary charity.

- Fiona: Yeah.
- Good job. Amazing.

All right, this
competition is going to hit

- very close to
home. - Uh-oh.

- Ooh.
- Oh, no.

- It's a fridge.
- Is that my refrigerator from home?

Oh, God, I hope not!

In a massive invasion of privacy,

we conspired with some
people in your families

and found out what really lies

inside each of your fridges.

We have replicated the
exact same ingredients

the you both have at home right now.

- Oh, no.
- Aar�n, give us an insight

to what's in Tori's fridge.

What's not in Tori's fridge?

But you got great stuff.

All right, so we have some hot dogs,

tons of
cheese...

just about every variety
that you can imagine.

Right here you got
some beautiful steaks.

- We love meat.
- Aar�n: Grapes.

Of course, carrots,
celery... the staples.

- It's a typical family fridge.
- Yes.

Joe, tell us what's in
Jennie's fridge, please.

A little bit different, I think.

- Gordon: Really?
- Yeah.

We have some delicious, yummy lentils.

Woman: Nice!

We have meat that's
not made out of meat.

Wow.

All right, let's see
what else we have here.

We got all sorts of greeneries,

cauliflower, kale.

The is like a really
healthy fridge here.

I try to do a lot of
plant-based cooking at home.

- Joe: Ah.
- Nice.

We have cheese made out of nuts.

Nutcheese. Can you make tacos with this?

Whoo-wee. I don't
think that melts well.

- Gordon: Amazing.
- You both know how to cook

with the food that you have at home

- in your own
refrigerators. - Mm-hmm.

Tonight, you won't be cooking

with the food from your fridges.

- What?
- You will have to cook with the ingredients

- in your opponent's fridge.
- No!

- Oh, my God.
- ( whispering )

Tori, do you think you can make
something good out of that fridge?

- No.
- Gordon: No?

Jennie, how are you feeling?
Do you think you could

literally give a great
sear on that New York strip?

Yeah, I don't know how to cook meat.

- Gordon: Oh, no.
- Yes!

Right, here's the good news.

All of you will have 45 minutes tonight

to make us an incredible,
MasterChef-worthy dish

only using the ingredients
from your opponent's fridge.

Now, ladies, are we ready?

- Yes! - May the
best non-vegan win.

Right, ladies, your
45 minutes starts now!

- Let's go.
- Go, girl!

Stella!

- Okay, what do we do?
- Oh, my God.

Uh, oh! Oh, Mom! What is this?

I can't get it out. What is that?

I finally have the opportunity
to cook for Gordon Ramsay,

and I have to cook vegan.

Mama, what's this?

- What is it?
- Is it butter?

Yeah, but it's not real butter.

Is it "futter"? It's
faux butter. Futter.

I'm a good cook, but I have
no idea how to cook vegan.

What in the world is this?

We love cooking pasta and rice.

That's a big essential in our house.

Oh, that's the sample! We're
supposed to send that in.

Vegetable broth? Vegetable stock? Okay.

So today we're cooking a vegan
English pea puree risotto.

Okay, we have to go. I think that's it.

So we're just hoping it
works out, vegan-wise.

- What kind of meat is this?
- Oh, my God.

The last time I cooked meat for
our family, I can't even remember.

So I really don't have
any idea how to cook

whatever mystery meat is in this fridge.

- Ooh, ooh, green beans.
- Green beans.

We love green beans. Okay.

We're trying to find things
that we can relate to.

- This.
- ( cheers and applause )

Gonna need that for sure.

Fiona and I have decided to
make a New York strip steak.

We're going to do some potatoes.

Blanched green beans
and the mushroom sauce.

Ooh, the mushroom sauce.

Ladies, five minutes
gone, 40 minutes remaining.

Butter. We need to chop that up.

Oh, my gosh, there's so
much to do in so little time.

I'm freaking out. Okay.

Who do you think has
the harder bit here?

The meat-eaters who have to cook vegan

or the vegans who have to cook meat?

I think the meat-eaters who
have to eat vegan and cook vegan.

I can't believe we have to use
all vegan products. This is crazy.

If you're used to cooking with steaks,
cheese, and all those ingredients,

and you're limited to vegan,
that's very challenging.

Wait, shouldn't we start heating up the
skillet? We have to heat up the skillet.

I think Jennie's got
a harder task tonight

because she's never cooked meat.

- Aar�n: no.
- ( crowd chanting ) Stella! Stella!

Babe.

- Oh.
- Stella, start chopping!

- What?
- Get to work over there, Stella.

- Cheers.
- Mom!

- I love you.
- ( cheering )

Is this a wine tasting
or a cooking competition?

Ten minutes gone, 35 minutes remaining.

- What?
- Mom, you didn't cook those.

- You didn't cook them.
- Oh! I forgot.

Wait, slow down, Mom. We have time.

Right. Tori, bit of a shock
when you looked in that fridge.

Where are we going with this dish?

Okay, so, we're going to make risotto.

- It always scared me.
- Smart.

But we made it for New
Years and it was a success.

Now, what are you
putting in this risotto?

What are you going to put in there?

It would typically be

a lot of butter and a lot of parmesan.

I can't do that, so I have vegan butter.

And I'm gonna use coconut cream.

Coconut cream in a risotto?
Have you been drinking?

Wait, is this wrong?

- Gordon: Coming up...
- Uh...

...the battle of the
best friends rages on.

Ooh! That's not supposed to happen!

- I need salt! I need salt!
- You want some salt?

- No, don't you dare.
- And later,

- the gloves come off as Oscar De La Hoya...
- Bam!

...and Evander Holyfield
step into the ring with me.

We're cooking with Gordon?

Oh, my God.

Gordon: Tori Spelling and
Jennie Garth swapped fridges

and are attempting to create
MasterChef-worthy dishes

with unfamiliar ingredients.

Right. What are you
putting in this risotto?

What are you going to put in there?

I'm going to use coconut cream.

Coconut cream in a risotto?
Have you been drinking?

Should I rethink it?

If it goes too far, it
will become a dessert.

- So just a touch.
- A little dab'll do ya.

- Exactly that. A little dab'll do ya.
- Okay.

- Stella, how are you feeling?
- Good.

Are you gonna garnish it with anything?

Well, we have snap peas
and preserved lemons.

Lovely. Good girl. Keep
it going. Well done.

I'm nervous because we're
over here having to cook

- with vegan everything.
- Vegan butter.

But Jennie doesn't work with meat,

so I'm hoping that is to our advantage.

Wow. So, Tori is doing
an amazing risotto.

Joe: Wait a second. Do you know how
hard it is to cook a perfect risotto?

I know, especially in front of you.

- Yeah.
- But she's confident.

But they're going to put
a bit of a twist on it.

They're going to put a touch
of coconut milk in there.

Joe: But to make risotto,
you need to have butter.

You need to have Grana Padano cheese.

How do you make a
risotto without the fat?

Gordon: We'll find out shortly.

Just over 25 minutes remaining.

Okay, I'm really going
to focus on the meat now

'cause I don't know
how to cook this meat.

- Fiona, what's the dish?
- Okay, so we're making blanched green beans,

- And then...
- Mushroom.

We're gonna do a little mushroom medley.

How are you gonna cook that
beautiful sirloin steak?

I think I'm just gonna
put it in a hot pan

and see what happens.

But here's the thing.

Jennie, the pressure
couldn't be higher right now

because that steak has to
become the hero of this dish

that can win that prize money

- for your charity.
- Yes, I want it to win.

I think it should have
a lot of seasoning on it.

- Is that a good idea?
- Both: Yes.

- I think that's actually
a very good... - I think...

- I think you're about there.
- A lot of salt? More salt?

And get those potatoes going, guys.

- Those take some time, okay?
- Good luck.

Did you get the potatoes
in the... okay, thanks, guys.

Did you get the potatoes in the oven?

How long do the green beans go in there?

This is gonna splatter. I'm afraid!

( cheers and applause )

- Ooh, that's good.
- Whoo, Mom!

- Woman: Yeah, Fiona!
- Gordon: What's Jennie doing?

What's going to accompany her
steak is gonna be some green beans,

a little wild mushroom
sauce, and some potatoes.

Joe: She looks like she's holding
a steak for the first time.

It's looking really brown. Is that bad?

It's hard to cook meat
because we love cows.

You still like to eat them.

But I don't want to
eat a cute little cow.

Joe: It's obvious she's
not a meat cook, right?

- No.
- She doesn't have that experience.

Oh, no! I don't know about that.

So I know a little something
about risotto, Tori.

- Yes.
- Here's the thing. No butter, no cheese,

so we're going to put
coconut cream in the risotto.

This is my cheese alternative.

Joe: If my mom saw you put
coconut cream in a risotto,

- she would not be happy. But go, go. Go for it.
- I feel the same way.

My friend Jennie, this
is all I'm left with.

- I have no option.
- Joe: Go ahead. Let's do it.

- Remember, it's super strong.
- Great!

- Good job. Good luck.
- Good job.

Just over ten minutes remaining.

- What?
- Oh, Mom, I'm mortally terrified.

( groans )

I'm gonna use this to
flavor it up a little bit.

- ( bleep )
- Gordon: Man.

- Why is it on fire?
- 'Cause you put so much in there.

- It's supposed to be a teaspoon.
- Oh, oopsies.

Is that gonna taste bad? I'm really
worried about the meat, Gordon.

If it's not cooked right, then
I'm just basically eliminated.

No, here's the thing.
$15,000, I promise you.

- That's better than nothing.
- That is it, I promise you.

Ooh! What? That's not
supposed to happen!

- The pan's a little bit too hot, okay?
- Okay.

Can somebody pass me
a fire blanket, please?

So they'll go in there
now, and then finish

with a little bit of
butter in there as well.

- Good job. - Whip the
potatoes... the potatoes.

- Oh, you took them out.
- No, I didn't!

- Fiona: Oh, my God.
- She needs to be careful.

Okay, they're good. They're perfect.

Gordon: Check out Stella.

Still tasting that
risotto every two minutes.

- I love that.
- Every two minutes.

Don't put too much. Just a little.

- Yeah. Let's turn that off.
- Now turn that off.

Gonna let those sit.

It's so nice to see both the
daughters cooking with such confidence.

- Aar�n: Absolutely.
- But more importantly, the youngsters, though,

- are almost propping their moms up right now.
- Yep.

Gordon: Two minutes to go!
Come on, guys. Let's go!

May I borrow some more salt?

Here, I'll give the
salt. You want some salt?

- No, we're all right.
- No, you can borrow it.

- You can...
- Oops.

- ( crowd groans )
- I'm so sorry!

- I spilled it.
- That's bad luck!

Even though these two
ladies are lifelong friends,

There's definitely a competitive edge

inside the MasterChef arena tonight.

One minute to go! Come on!

Plate. We're plating right now.

- Which one looks better?
- That one.

- Stella: Now plate!
- Stella, start plating the risotto.

- I know. Watch out.
- Plate it.

Let me show you a little
secret when you plate risotto.

Take the plate and you go like this.

You hit it from the bottom, and
it evens out all the risotto.

Go ahead, try it.
There you go. Good job.

No, Mommy, not on top of
it. What are you doing?

- On the side.
- Put the green beans there.

All: Ten, nine, eight,

seven, six, five,

four, three, two, one.

And stop! Hands up in the air.

- Gordon: Well done.
- Aar�n: Nice.

Ladies, please make your
way around to the front.

Let's go.

Jennie and Fiona, please bring your
dish down to the front, thank you.

- Gordon Ramsay's really scary.
- Gordon: Good job.

Fiona: I've seen him
on TV yelling at people.

- I don't want him to yell at me. No.
- Yeah, same.

Jennie, describe the dish, please.

There's some meat there.

Come on, Jennie. I want more than that.

New York strip with some braised
green beans on top, right?

- Bleached.
- Bleached?

- No. Bleached?
- Blanched. Blanched.

We bleach our hair. We
don't bleach our beans.

Blanched green beans
and fingerling potatoes.

And then on top, there's
a mushroom situation.

- Right.
- Wow.

So, visually, from here, you've
got a great sear on the steak.

The garnish is sort
of rustic and charming,

but you know it hinges all
on that temperature as well,

because it could look stunning,
but it could be overcooked.

- Yes.
- Let's get in there, shall we?

- Oh, they're tasting it. All right.
- This is it.

Let's get in there, shall we?

Oh, they're tasting it. All right.

This is it.

Woman: Yeah!

- Yeah.
- Man.

Wow. So, visually,
it's cooked beautifully.

- Good? Okay.
- Pink in the middle,

caramelized both sides,
and there's color on there,

and the most exciting thing for me

is the fact there's no white fat,

so you've rendered it down beautifully.

When you start tasting
all three elements together

with the garnish and the sauce,

- the potatoes need more seasoning.
- Okay.

It's a starch, so it needs help.

And so it just needs
that little bit of lift.

I think, for me, what
I'm most impressed with

is how everything is caramelized

and cooked with aggression.

The potatoes have that
beautiful caramelization.

And I love how you got some
color on those green beans,

- so really well done.
- Yay! Thank you.

- Thank you.
- I have to say, my criticism would be

that the beans are a
little bit uninspired.

Like, I would have put some garlic,

a little bit more salt, pepper.

You know, just something
to build up the flavor.

But the steak is the star of the dish.

- It's spot on.
- Thank you.

Ladies, well done. Give
it up for them, please.

- Jennie and Fiona.
- Yeah, Fiona!

Gordon: Man.

Right, Tori, Stella,

please bring your
dish down to the front.

Thank you.

Come on now, lovely. Good job.

That looks beautiful.

Tori, describe the dish, please.

This is a vegan English
pea puree risotto.

Let's get in there
and taste it, shall we?

- Aar�n: Indeed.
- Joe: Please.

So there's peas in,

peas on top, and a pea puree right?

And that's fresh mint
on top of there, is it?

Yes, and it's finished with
a little preserved lemon.

And, first of all, what you've done here

is managed to cook the
rice absolutely spot on.

The vibrance of the flavor,

that lemon really gives it a lift.

But you want those tiny little shards,

not big long strips,
because it's overpowering.

- I did that.
- Naughty.

- Sorry.
- You, young lady, should know better.

As much as this is a class
in how to make risotto,

I think it's also a class on how to cook

three variations of peas beautifully.

I love the creamy nature of the puree.

Although that combination
of pea and mint,

it's a real traditional pairing,

you gave me such a scant amount of it,

so I'm just missing
a little bit of that.

The triumph of the dish
is the balance of acidity

versus the fat from the coconut
milk, and you really nailed that.

And that's a very, very,
very tricky thing to do.

Very, very impressive.

Well done, ladies. Good job.

Thank you.

- Good job.
- So, two amazing dishes.

We all win, we all win. We
got through it. We all win.

The steak was cooked
absolute medium rare.

Difficulty level of that
risotto dish, for me,

- puts it over the top. -
Aar�n: Yeah, you had to...

- I'm scared.
- You have it?

- Yeah, okay.
- Do that.

They're done, they're done.

Here they come. Here they come.

Ladies, we've made our decision.

And trust me, it wasn't easy.

The $25,000 check...

to a charity of your choice...

congratulations goes to...

- Tori and Stella. Well done!
- What?

- Gordon: Amazing!
- Way to go, guys.

We won! Girl, you did it!

- Good job.
- Amazing!

- We're never gonna hear the end of this.
- Yeah.

Well done. Amazing.

This is so exciting.
I feel like for Stella,

this is huge because she...
this is what she loves to do.

- Good job, mija. You killed it.
- Amazing.

Tori: And we're definitely gonna
keep going with the cooking.

I think we've got something,
this you and me thing.

Ladies and gentlemen, give it up,
please, for four incredible ladies.

Well done. See you soon.

Amazing. Well done.

Don't you worry, ladies and gentlemen.

Trust me, the kitchen is still open!

Let's meet our next celebrities.

Ladies and gentlemen,

are you ready for the fight of the ages?

( cheering )

This is the main event!

First up, in the gold corner,

please welcome one of the
greatest boxers of all time,

the golden boy himself,

Oscar De La Hoya and
his daughter Atiana!

( cheers and applause )

Atiana: I watch
"MasterChef" religiously,

so I'm so excited to be here.
Like, literally cannot wait.

Oscar: I'm a huge fan of Gordon Ramsay.

I've always wanted to,
like, be in his presence

and for him to tell me off, you know?

In the silver corner, his opponent,

another incredible boxer,

a four-time heavyweight champion,

please welcome Evander Holyfield

and his daughter Ebonne.

- It's great being here.
- I am super nervous

about being here at "MasterChef,"

but I am ready for this fight.

Like, we're going to
duke it out for sure.

I'm ready.

Gordon: Ladies and
gentlemen, please give it up

for Oscar and Evander
and their daughters.

Come on.

Oscar, please be honest with everybody.

How's your cooking skills?

- Zero.
- Come on.

I can burn popcorn in a microwave.

- Oh, man.
- We make killer guacamole together.

That's a good thing. That's not
actually cooking. It's more mashing.

But we're cool with that, though.

Gordon: Oscar, you are the golden boy,

so please put on those
amazing golden aprons.

Evander, tonight you're
fighting in the silver apron.

Please, both of you, put your aprons on.

- Evander, how are you feeling?
- Great.

- You excited?
- Mm, yes.

Ebonne, you know Dad can
handle pressure, right?

Let's get that clear. But can he
handle the heat of the kitchen?

Absolutely. He was the cook
in our family for breakfast

every morning before school,

- so he can do this.
- Love it.

- Yes!
- Oh.

Tonight is all about charity.

For the winner, you are
guaranteed to gift $25,000

- to a charity of your choice.
- Ooh, all right.

Oscar: We're cooking for the
Oscar De La Hoya Foundation.

We contribute a lot
of funds over the years

to cancer awareness and education.

Yes!

The name of the charity that
we're giving our prize to

is the Hawk-Houston Enrichment Center.

Where I try to give
back to the Boys' Club

as much as possible.

Tonight, the gloves are off.

Are you ready to find out
what you're going to be making?

- We're ready.
- Yes.

This is a special one.

In fact, it's one of
the most difficult dishes

to execute in my restaurants.

Crowd: Ooh!

- Man: Yeah!
- Oh, no.

Trust me, it takes not
only years of training,

but skill, knowledge,
finesse, and absolute focus.

Under here is...

- Ooh.
- An amazing crab tortellini

on a bed of the most amazing,
sumptuous vodka sauce.

- Mmm.
- Here's the good news.

Tonight, you are not on your own.

Because I'm cooking along with you.

- ( crowd cheering )
- Yeah!

- Oscar: Yeah!
- All right.

I know. Of course.

( Aar�n laughs )

Evander, Oscar, tonight,
think of me as your trainer.

You'll follow me step by step
as we make this dish together.

But you know I move fast,

- so do not get left behind.
- Okay.

- Are we ready?
- Yes, we are.

- Yes.
- Please put 45 minutes on the clock.

Touch gloves, please.

- Yeah.
- ( cheers and applause )

Gordon: Still to come,
Oscar De La Hoya...

- Bam!
- ...and Evander Holyfield trade punches...

- You're going down.
- Whoo!

- It'll be a knockout.
- ...in the MasterChef kitchen.

Tip, tilt, and flamb�.

- There you go.
- Dad, it's on fire!

Put 45 minutes on the clock.

- Touch gloves, please.
- Come on.

Our time starts...

Now! Let's go.

- Come on, y'all!
- Let's go.

- Right.
- Ready?

Oscar, Atiana, you all
seem like lovely people...

First off, pick up the crab.

I can't do that. You have to do that.

But tonight, you go down.

- Legs up like that.
- Oh, no.

Thumbs behind the purse, onto the board,

and push out.

Ooh! No, you do it.

Ooh.

I think we're gonna win because
we definitely have the confidence.

Oscar: Oh, yes.

Evander, I'm gonna knock you
out. We're coming for you.

From there, snap off the big claws.

Now they're the ones that
got the most meat in there.

- Ooh.
- For us, there's no better

ringside seat than this right here.

- Joe: You know, I love this dish.
- Yeah, every element

needs to be very
harmoniously well-executed.

Take the little part
off, twist, and pull out.

Earth to Evander. Twist and pull out.

- Twist and pull it out.
- You with me?

He seems to be looking at Gordon

like he's Mike Tyson right now.

We don't know what we're doing.

Take the dowel and just
crush those bones lightly.

- Move.
- And then from there,

just use your thumb
and slide that meat out.

Try and keep it nice
and whole like that.

What? Ow. Ow!

- Evander, you're going down!
- It looks like it.

Gordon: From there, we're going
to start the base of the sauce.

Shallots and garlic, here
we go. Please be careful.

Ebonne, Atiana, big
knife for the shallots.

Gents, small knife for the garlic.

One finger in front,
two behind, and we slice.

Let the knife do the work.

Cut the onion... cut
the... cut your stuff.

Now, from there, garlic on.

Gents, please be careful. I've
got no cut man in the corner, okay?

- Down.
- Oh, my God. You're almost done.

- ( shrieks )
- Gordon's going really fast,

so these guys got to
keep up at this point,

because if they lose him
now, they'll never catch up.

- Good. Good, good, good.
- Joe: I thinking that Evander

has never really cut garlic before.

Yeah. Well, he has big hands.

Joe: Do you think that his
big mitts lack the dexterity

to handle a little clove of garlic?

Well, why don't you go tell him
that, and I'll wait back here.

Gordon: Ladies, get
that pan nice and hot.

Gentlemen, a touch of oil in.

We're gonna start
frying those onions now.

Shallots and garlic into the olive oil.

- Throw them in there.
- You didn't cut the garlic all the way.

- It's hot.
- Put the garlic in here.

- What garlic? What?
- You put it in here. Oh!

- Daddy, you're supposed to put it in there.
- Oh, ( bleep ).

Caramelize, and we're going to season
the crab with the zest of a lemon.

- He started stirring the stuff up.
- You get a spoon.

I'm worried that Evander and
Ebonne are falling behind.

They can't keep up with Gordon.

After that, slice basil into the crab.

- Slice it?
- Slice it.

Go, go, go. Over here.

A touch of salt.

Bam! What else?

One spoon of ricotta into the crab.

- Oh, okay.
- Dad, big spoon. Big spoon.

Possibly tonight, please.

I'm known for my speed inside the ring,

so hopefully that'll help
me keep up with Gordon Ramsay

- because he's so fast.
- Big spoon.

- Mix it, mix it.
- Whip it up, whip it up, whip it up.

And squeeze that lemon in there.

- In we go.
- Squeeze it.

There you go, there you go.

- And now, taste.
- Both: Taste it!

- It needs some more salt.
- Let's go, let's go.

- No, I already
put it... no! - Boom.

Right, gentlemen. Vodka, sauce.

Watch, watch. In, tilt, and flamb�.

- Whoo!
- That's all you.

Watch out.

Oh!

Whoo!

Whoo!

Why did
you...

- How about that?
- Oh, ( bleep ).

Okay, tomato into the sauce.

- Excellent.
- Great work.

But the thing is on fire!

I'm a little bit worried
about the fire here.

- It's on fire!
- Uh...

- Go ahead, go ahead.
- Dad, it's on fire!

Gordon: Oscar De La Hoya
and Evander Holyfield

are attempting to follow my lead...

- Perfect.
- ...as I cook

a crab tortellini.

But the thing is on fire!

I'm a little bit worried
about the fire here.

- It's on fire!
- Uh...

- Ooh!
- A little pyrotechnics

maybe in their entrance to the
boxing ring is a good thing.

- Right.
- But not here.

He's got it. It's just gone out now.

Cream, in.

- Put a lot, put a lot.
- No, no. Only up to there.

- Yes, stir it.
- Guys, we're nearly halfway there, okay?

Now we're going to roll
the pasta. Flour, in.

- Yeah.
- Boom.

And we start rolling.

This is where it counts now, okay?

- Okay, roll it out.
- Want to roll?

Largest setting, in, and we roll.

Good. Do it fast, yeah.

- Wait, wait, wait. Stop, stop, stop, stop.
- No, the other way.

- It's going. It's... - No,
flatter, flatter, flatter.

- Flatter? All right.
- I think this is really awesome.

Evander has gotten a
little ahead of Oscar

when it comes to rolling the pasta.

Whoo! Good job, good job, good job.

- Oh, no. Oh, no. Stop, stop, stop, stop.
- Okay.

- Now we found his true talent.
- Exactly.

Heavyweight champion pasta maker,

Evander Holyfield.

Whoo!

- Go, go!
- Wait, wait.

- Wait, wait. We're going too fast.
- There we go.

Just keep the pace. Keep the pace, okay?

Now cut the discs very, very carefully.

Make the circles, make the circles.

- What is this?
- It's a circle.

- You gotta do it harder.
- From there,

take a little spoon of crab
and place it onto the pasta.

Wait, wait, wait. What's he doing?

Yeah, yeah, yeah.
He's putting some...

Brush the top part of the pasta, okay?

Get the egg yolk. I need to brush it.

Fold that over, lift that up,

squeeze all the air out of there.

Open up your pinkie. Left
to right, right to left.

Fold it over, push, and
there's the tortellini.

Okay?

Just use your finger. I'm pretty crafty,

so I feel like folding up the tortellini

- will be not too hard for me.
- Right.

Tuck it, tuck it. Like a little
pamper. Like a little pamper.

I mean, I'm looking over, and I feel like
our tortellinis are looking pretty good.

Hey.

This is the most
critical point right now.

Because if those tortellinis
aren't perfectly sealed,

they'll hit the water, and boom.

Brush it with the egg yolk.

Brush it, brush it. Oh.

Evander: I don't cook, so the strategy

is her putting the stuff together.

I think it's going to turn out right.

( crowd chanting) Ebonne! Ebonne!

Whoo!

I have to get very
creative and figure out

how to fold these and
make them look nice.

But if it's the last thing
we do, we will not give up.

We're right on target. We're doing good.

Gordon: The pasta looked good from here.

Now the sauce into the sieve.

This is where it makes the
sauce really fine, okay?

Dad, right there, right there!

And with the back of the
spoon, you push that through.

Now you've got this
nice super rich sauce.

( whistling )

- A little bit at a time.
- Just push it through.

A little bit at a time. We should
try to follow the directions.

- There you go, Ebonne. You got it.
- Push it through.

Water, a gentle rolling boil.

Seasoning in.

Tortellinis in your hand very carefully.

Salt, salt, salt, salt.

- No!
- Oh, the water.

The idea is to season the water.

Oscar's quite the seasoning guy.

- He does it with a lot of flair.
- Yes.

In gently. Lid back on.

Put the tortellini in there.

- All of it.
- Lid, lid!

Gordon: Guys, we got 90 seconds
to cook those tortellinis.

Here we go. We're gonna spoon two

or three tablespoons of sauce
in the bottom of that bowl.

This sauce right here, right?

Into the middle of the bowl.

One, two, three, four.

- Drain gently into the bowl.
- Tortellinis.

- Okay.
- Holyfield has to take those tortellini out of the water

or their gonna explode
and he's gonna make soup.

- I'm really concerned about that.
- All right, champ,

- get 'em out of the water.
- Get 'em out of the water.

- Champ!
- Get 'em out of the water.

60 seconds to go. On the
plate! On the plate! Let's go!

So presentation's important.
A lot of finesse here.

Gordon has a very complex presentation.

Aar�n: And that technique is done

as not to ruin the integrity
of the actual tortellini.

( crowd chanting )
Gordon! Gordon! Gordon!

Go, go, go. Go. Nice presentation, okay?

- Parmesan on top.
- All: Ten, nine, eight...

- Make it pretty.
- I know! Wait, wait!

- Don't do it. Don't do it.
- All: ...six, five, four,

three, two, one.

Stop! Yeah!

Well done, all of you. Please, make
your way around to the front. Great job.

Okay, Gordon, please
remind us what you made.

Tonight we have the most
amazing crab tortellini

bound together with a touch
of ricotta seasoned with lemon,

fresh basil sat on a delicious,
velvety vodka tomato sauce.

Now, the most exciting
part... the tasting.

Please, Oscar, Atiana, step up
with your dish, please. Let's go.

- Thank you.
- You want to grab it?

- This is so
nerve-wracking. - Wow.

Oh, my God.

This is so nerve-wracking.

Wow.

Oh, my God.

Ladies and gentlemen, can you see that?

- ( cheers and applause )
- Huh? Seriously?

Great job.

Visually, they're a perfect size.

From here I can see inside that pasta.

Presentation-wise, that is top notch.

Great job.

Now for the most exciting
part. We're gonna taste them.

For me, the crab needs a
touch of lemon juice in there.

That acidity really needs to pop.

But considering I move
a thousand miles an hour,

Atiana, you were on form.
Your dad was pissing around.

Great job, honestly. Seriously.

Thank you, thank you.

Well, for me, the true star is the crab.

You seasoned it with such finesse.

- Thank you.
- The structure of the pasta itself is amazing.

The sauce could have used
a little bit more vodka.

It's a little bit flat for me.

But overall, amazing.

This is a tortellini my
grandma would be proud of.

- Good job. Please go back. Good job.
- Thank you.

Okay, Evander, Ebonne, let's go.

Present your tortellinis, please.

It was made with love. Yes.

So, visually, a little bit clumsy.

It just needed a touch
more finesse at the end.

Gentlemen, shall we?

You know, they're slightly overfilled,

so the danger there
is that water seeps in,

and we lose that magic of that pop,

that clean, fresh, vibrant crab.

But the sauce makes up that
seeping of water inside.

Great job, both of you. Well done.

The consistency of
the filling is spot on.

Seasoned well, punchy, acidic.

The pasta itself is perfectly made.

The shape could have used a little help,

but I think the real... the
knockout punch here is the sauce.

How about that?

Yeah, and for
me, I just...

I love the consistency of the sauce.

It has that sheen.

There's just such high
marks with the sauce

- that it almost disguises any imperfections...
- This is a good sign.

...with the actual construction.

- Okay, Joe, I
mean... - Good job.

We're a good team.

Thank you.

- I mean, one spectacular sauce.
- Awesome.

And the other, the pasta.

You got the best of both worlds.

- Yeah. -
It's 50-50.

My whole thing is I'm
just glad I didn't quit.

- You happy?
- Yeah. Let's do it.

By a slim margin, yes, indeed.

Okay.

Trust me, you all knocked
it out of the park tonight.

Let's get that absolutely clear, right?

The winners of $25,000

to a charity of their choice...

and this incredible
MasterChef championship belt...

( cheers and applause )

Congratulations goes to...

Oscar and Atiana.

- Amazing. Great job.
- Thank you.

- Good job.
- Amazing. That's for you.

- Oscar: Thank you.
- Champ!

Joe: Great job, Evander and Ebonne.

Thank you. Come on up.

Coming soon, it's "MasterChef's"
amazing tenth anniversary season.

Now, we'll be celebrating ten
seasons of food, action, and drama.

Trust me, it's our most epic season yet.

- You don't want to miss it.
- Don't miss it!

Thank you, God bless, and good night!

- Well done.
- ( cheering )

Announcer: How do you make a year
long celebration of Masterchef?

First preheat your
television to Season 10.

Next combine one large helicopter

a whole lof of fireworks

and 20 fresh contestants

then turn up the heat.

Gordon: Bloody hot.

Announcer: with amazing new
dishes and a trip to London.

Oh!

Announcer: Top it all off
with a Michelin 3 star takeover

and the biggest prize
in Masterchef history.

Gordon: Hey you, get out!

Announcer: Masterchef
Season 10 May 29 on FOX.

Sync: Ajvngou www.addic7ed.com