1 00:00:01,566 --> 00:00:04,086 NARRATOR: Gordon's back, and he's brought the world's best. 2 00:00:04,091 --> 00:00:06,221 GORDAN RAMSEY: This is "Masterchef Legends." 3 00:00:06,658 --> 00:00:08,357 NARRATOR: All new Wednesdays. 4 00:00:08,358 --> 00:00:10,966 And watch other Fox shows like, "Crime Scene Kitchen." 5 00:00:10,967 --> 00:00:13,057 JOEL MCHALE: Did you make the right dessert? 6 00:00:13,058 --> 00:00:16,016 NARRATOR: "Hell's Kitchen" and "Lego Masters" on Fox. 7 00:00:18,322 --> 00:00:20,761 Gordon: Previously on "MasterChef Legends"... 8 00:00:20,762 --> 00:00:23,759 This year, we aren't the only people you need to impress. 9 00:00:23,762 --> 00:00:25,894 Please welcome Emeril Lagasse. 10 00:00:25,895 --> 00:00:27,675 [cheers and applause] 11 00:00:27,679 --> 00:00:31,069 - Curtis Stone. Paula Deen. - Oh, my God. 12 00:00:31,074 --> 00:00:35,514 This year with legends, you need nerves of steel in the MasterChef kitchen. 13 00:00:35,515 --> 00:00:38,646 The toughest "MasterChef" audition rounds ever... 14 00:00:38,647 --> 00:00:41,344 You are on hallowed ground with the egg yolk ravioli. 15 00:00:41,345 --> 00:00:42,735 I quit my job to be on the show. 16 00:00:42,738 --> 00:00:44,347 You quit your job to come here? 17 00:00:44,348 --> 00:00:46,697 ...with just 15 aprons up for grabs. 18 00:00:46,698 --> 00:00:48,308 I'm tired of being a home cook. 19 00:00:48,309 --> 00:00:49,349 This is the American dream, you know? 20 00:00:49,353 --> 00:00:50,875 - Hands up. - Whoo! 21 00:00:50,876 --> 00:00:53,526 Woman: Everything is at stake for me right now. 22 00:00:53,531 --> 00:00:55,661 - Where are you from? - I used to live in Romania. 23 00:00:55,664 --> 00:00:57,451 I'm from Boston. I'm a bartender. 24 00:00:57,452 --> 00:01:00,358 - I am an on-air radio host. - I'm a lifestyle coach 25 00:01:00,364 --> 00:01:02,322 helping couples reconnect sexually. 26 00:01:02,323 --> 00:01:03,243 Oh, dear. 27 00:01:04,803 --> 00:01:06,543 That is truly something special. 28 00:01:06,544 --> 00:01:08,545 Incredible. 29 00:01:08,546 --> 00:01:10,716 It's bloody delicious. Great job. 30 00:01:10,722 --> 00:01:14,377 Profound immersion into Burmese cuisine. 31 00:01:14,378 --> 00:01:16,468 - I love what you've done. - It's definitely yes. 32 00:01:16,469 --> 00:01:18,555 - Yes. - You've got an apron. 33 00:01:18,556 --> 00:01:20,336 Congratulation. Welcome. 34 00:01:20,341 --> 00:01:21,950 [cheering] 35 00:01:21,951 --> 00:01:23,651 Curtis: The level that they're cooking at already... 36 00:01:23,652 --> 00:01:25,558 You did it! 37 00:01:25,563 --> 00:01:27,303 ...you guys are in for one hell of a season. 38 00:01:27,304 --> 00:01:29,784 - Let's go! - Tonight... 39 00:01:29,785 --> 00:01:32,785 You are the top 15. 40 00:01:32,788 --> 00:01:36,704 - a guest legend who is one of a kind. - Morimoto! 41 00:01:36,705 --> 00:01:39,615 Anne: I cannot believe Chef Morimoto is in front of my face. 42 00:01:39,621 --> 00:01:42,710 - Like, this is freaking nuts. - [speaking Japanese] 43 00:01:42,711 --> 00:01:44,711 And we're throwing the home cooks in at the deep end... 44 00:01:44,713 --> 00:01:46,763 - Oh, my Lord. - You guys ready? 45 00:01:46,764 --> 00:01:49,668 ...with their first elimination challenge. 46 00:01:49,674 --> 00:01:51,374 - You okay, Tay? - I don't even have boiling water. 47 00:01:51,375 --> 00:01:52,852 I've never cut open a fish. 48 00:01:52,853 --> 00:01:54,721 I don't even want to touch a fish. 49 00:01:54,723 --> 00:01:57,513 - I do not want to eat a soggy diaper. - Flipping do-dah. 50 00:02:08,780 --> 00:02:11,304 - Season 11. - Gentlemen. 51 00:02:11,305 --> 00:02:12,865 - Top 15. - Here we are. 52 00:02:12,871 --> 00:02:15,531 - "MasterChef" season of legends. - Joe: Let's do this. 53 00:02:15,532 --> 00:02:17,826 - Whoo! - Let's go. 54 00:02:17,833 --> 00:02:20,400 - Welcome. - Let's go! 55 00:02:20,401 --> 00:02:22,619 Top 15, dude? Let's go! 56 00:02:22,620 --> 00:02:25,620 I'm a black redneck from Omaha, man. 57 00:02:25,623 --> 00:02:27,581 I live a simple life. 58 00:02:27,582 --> 00:02:29,626 So, like, walking into the MasterChef kitchen 59 00:02:29,627 --> 00:02:30,757 with all the stoves and all the stations, 60 00:02:30,759 --> 00:02:32,849 this is, like... you are in the game now. 61 00:02:32,850 --> 00:02:35,547 - Wow. - Good to see you all. Make your way down. 62 00:02:35,548 --> 00:02:37,416 Please line up. Let's go Mary Jayne. 63 00:02:37,418 --> 00:02:38,638 - Let's go, darling. - I'm coming, I'm coming. 64 00:02:38,639 --> 00:02:40,416 I'm always bringing up the rear, Chef. 65 00:02:40,421 --> 00:02:42,551 Mary Jayne: If you had told me last year 66 00:02:42,553 --> 00:02:44,862 when I was sitting at home with the dogs in the recliner 67 00:02:44,863 --> 00:02:47,820 that I'd be standing here with a flippin' apron on, 68 00:02:47,821 --> 00:02:50,389 I would have told you you'd lost your ever-loving mind. 69 00:02:50,390 --> 00:02:53,694 Hello, and welcome to "MasterChef Legends." 70 00:02:53,695 --> 00:02:57,865 You are the top 15. 71 00:02:57,873 --> 00:03:00,833 I did leave my job in order to be in this competition, 72 00:03:00,834 --> 00:03:03,442 but it's proven that I'm obviously going down the right path 73 00:03:03,444 --> 00:03:05,454 because I got this apron with my name on it. 74 00:03:05,455 --> 00:03:08,616 Now, this is "MasterChef Legends." 75 00:03:08,623 --> 00:03:10,885 This season we are bringing 76 00:03:10,886 --> 00:03:13,666 the culinary world's biggest names right here. 77 00:03:13,671 --> 00:03:14,411 Whoo! 78 00:03:16,239 --> 00:03:18,675 Tonight's guest... 79 00:03:18,676 --> 00:03:21,676 owns over a dozen restaurants 80 00:03:21,679 --> 00:03:23,898 across six countries. 81 00:03:23,899 --> 00:03:27,858 His signature fusion of Japanese techniques... 82 00:03:27,859 --> 00:03:30,774 - Oh, yeah. Yes. - ...and Western flavors 83 00:03:30,775 --> 00:03:34,295 has helped him earn an incredible James Beard Award, 84 00:03:34,301 --> 00:03:35,821 a Michelin star, 85 00:03:35,824 --> 00:03:40,480 and a spot in the Culinary Hall of Fame. 86 00:03:40,481 --> 00:03:41,741 Oh, my gosh. 87 00:03:41,743 --> 00:03:43,657 All of you, please welcome 88 00:03:43,658 --> 00:03:47,658 the legend that is Morimoto. 89 00:03:47,662 --> 00:03:50,272 [cheering] 90 00:03:54,843 --> 00:03:58,759 - I am in complete awe. - Oh, my God. 91 00:03:58,760 --> 00:04:01,588 My first TV introduction to food was watching "Iron Chef." 92 00:04:01,589 --> 00:04:02,849 - Welcome, Chef. - Thank you, thank you. Thank you, guys. 93 00:04:02,851 --> 00:04:05,679 I'm just a working mom from Indianapolis, 94 00:04:05,680 --> 00:04:10,640 so seeing Morimoto in the flesh is just incredible. 95 00:04:10,641 --> 00:04:11,731 Gordon: Chef, absolute pleasure. Welcome back. 96 00:04:11,732 --> 00:04:15,469 Looking as cool as ever. Happy with that photo? 97 00:04:15,472 --> 00:04:18,648 All: Yeah! 98 00:04:18,649 --> 00:04:21,259 Now, you've inspired millions across the planet. 99 00:04:21,261 --> 00:04:22,521 Who inspired you? 100 00:04:33,447 --> 00:04:35,317 The palate. 101 00:04:37,581 --> 00:04:40,844 Legendary chefs like Morimoto are master craftsmen 102 00:04:40,845 --> 00:04:43,585 who make expert techniques look like child's play. 103 00:04:43,587 --> 00:04:47,327 Joe: So, Chef Morimoto has a very, 104 00:04:47,330 --> 00:04:49,550 very special demonstration for you. 105 00:04:53,510 --> 00:04:54,770 - Oh, my goodness. - Oh! 106 00:04:54,772 --> 00:04:56,562 I look up and all of a sudden, I see this beast 107 00:04:56,563 --> 00:04:59,557 descending in a cloud of smoke. 108 00:04:59,560 --> 00:05:01,865 - Ooh. - Nice. 109 00:05:01,866 --> 00:05:03,606 And then all of a sudden, I see fins. "What is that?" 110 00:05:03,607 --> 00:05:05,567 And then he starts to get uglier as it progresses. 111 00:05:07,263 --> 00:05:09,786 Oh, monkfish! 112 00:05:09,787 --> 00:05:12,697 - Chef, take it away. - Thank you very much. 113 00:05:12,703 --> 00:05:15,662 I've been watching Morimoto for years. 114 00:05:15,663 --> 00:05:16,843 I've always been in awe of his skill, 115 00:05:16,844 --> 00:05:19,618 especially when it comes to filleting a fish. 116 00:05:19,623 --> 00:05:21,153 This is how you prepare it in the restaurant, Chef? 117 00:05:29,807 --> 00:05:32,766 - That's crazy. - Michael: Being a vegan, 118 00:05:32,767 --> 00:05:36,596 I am a little disgusted by the monkfish. 119 00:05:36,597 --> 00:05:38,377 Today's challenge, I don't know what it's going to be... 120 00:05:40,644 --> 00:05:41,474 Oh. 121 00:05:43,778 --> 00:05:45,387 But I also know I'm gonna do it 122 00:05:45,388 --> 00:05:46,428 because I want to win "MasterChef." 123 00:05:47,825 --> 00:05:49,475 - [speaking Japanese] - Wow. 124 00:05:52,526 --> 00:05:55,566 Jeez. 125 00:05:55,572 --> 00:05:57,750 Wow. Watching Chef break down this fish 126 00:05:57,751 --> 00:06:00,488 right in front of me is absolutely amazing. 127 00:06:00,490 --> 00:06:02,799 Just to see the man with this knife skill like a ninja, 128 00:06:02,800 --> 00:06:04,187 it is jaw-dropping. 129 00:06:07,671 --> 00:06:09,761 - That's amazing. - I'm from the west side of Chicago, 130 00:06:09,762 --> 00:06:11,678 so I have never cooked with monkfish before. 131 00:06:11,679 --> 00:06:14,325 But, hey, there's a first time for everything. 132 00:06:16,419 --> 00:06:17,419 The liver? 133 00:06:18,639 --> 00:06:20,379 Oh, my gosh, no. 134 00:06:28,692 --> 00:06:29,650 I think Mary Jayne's going to be sick. You okay, darling? 135 00:06:29,651 --> 00:06:30,830 Would you like a bag? You all right? 136 00:06:30,831 --> 00:06:33,515 I don't know, Chef. I'm trying. 137 00:06:33,523 --> 00:06:35,443 The only thing going through my head is, "Check, please." 138 00:06:37,788 --> 00:06:39,788 - Oh. - Beautiful. 139 00:06:39,790 --> 00:06:41,710 - There's the good stuff. - Looks like tenderloin. 140 00:06:41,711 --> 00:06:43,445 Gorgeous. 141 00:06:45,840 --> 00:06:48,360 - Wow. Amazing. - Amazing. 142 00:06:52,237 --> 00:06:53,367 Just effortless. 143 00:06:55,850 --> 00:06:57,590 - No, Chef. - No. 144 00:06:57,591 --> 00:07:00,549 - Only eaten. - Morimoto: Okay. 145 00:07:00,550 --> 00:07:02,769 Gordon: Really beautiful. Thank you. 146 00:07:02,770 --> 00:07:05,380 That's how a MasterChef legend fillets a monkfish. 147 00:07:05,381 --> 00:07:07,687 - Thank you. - Excellent. 148 00:07:07,688 --> 00:07:10,516 - Amazing. - Thank you. 149 00:07:10,517 --> 00:07:12,777 - I could have done it a little bit better, but... - Very impressive. 150 00:07:12,780 --> 00:07:15,780 - You can do that. You can do that. - You're learning. 151 00:07:15,783 --> 00:07:19,960 Tonight, all of you will cook us a stunning monkfish dish 152 00:07:19,961 --> 00:07:22,791 using those incredible filets prepared by Chef Morimoto. 153 00:07:22,792 --> 00:07:24,708 - That we can do. - You will have the full 154 00:07:24,709 --> 00:07:26,835 MasterChef pantry at your disposal. 155 00:07:26,837 --> 00:07:29,537 and we even have a fresh herb garden right over there. 156 00:07:29,538 --> 00:07:31,576 Gordon: Now here's the good news. 157 00:07:31,581 --> 00:07:33,711 The winner of the best dish tonight 158 00:07:33,714 --> 00:07:35,674 will get an incredible dinner for two... 159 00:07:35,675 --> 00:07:37,499 - Oh! - Ooh! 160 00:07:37,500 --> 00:07:38,680 ...at the beautifully elegant 161 00:07:38,681 --> 00:07:41,325 Morimoto Las Vegas restaurant. 162 00:07:41,330 --> 00:07:44,724 [cheering] 163 00:07:44,725 --> 00:07:48,815 - Amazing. - But there's some bad news, too. 164 00:07:48,816 --> 00:07:54,596 The home cook tonight that doesn't meet our standards will be eliminated. 165 00:07:54,604 --> 00:07:57,519 - Make sure it's not you. - Yes. 166 00:07:57,520 --> 00:07:58,780 Knowing that one of us is going to leave 167 00:07:58,782 --> 00:08:01,522 at the end of the night, it is a lot of pressure. 168 00:08:01,524 --> 00:08:03,830 My purpose in MasterChef kitchen 169 00:08:03,831 --> 00:08:06,091 is to bring pride to my Burmese culture, 170 00:08:06,094 --> 00:08:09,357 so I don't want to be the first one who just has to go 171 00:08:09,358 --> 00:08:10,658 right after getting the apron. 172 00:08:10,664 --> 00:08:13,579 Now, you all have one hour 173 00:08:13,580 --> 00:08:16,538 to cook us a stunning monkfish dish. 174 00:08:16,539 --> 00:08:18,758 - You guys ready? - All: Yes, Chef. 175 00:08:18,759 --> 00:08:21,369 Your 60 minutes starts... 176 00:08:24,504 --> 00:08:26,330 [speaking Japanese] 177 00:08:26,331 --> 00:08:27,591 Now! Let's go! 178 00:08:29,552 --> 00:08:31,858 - The doors! - Carts to the left. 179 00:08:31,859 --> 00:08:33,509 Take your time, darling. Watch that little step. 180 00:08:33,513 --> 00:08:36,471 - Yes, Chef. I got it. - Baskets! 181 00:08:36,472 --> 00:08:37,342 - What are you looking for? - Chicken stock. 182 00:08:37,343 --> 00:08:38,562 Where's white pepper? 183 00:08:38,563 --> 00:08:41,561 - Need these potatoes. - Mushrooms. 184 00:08:41,564 --> 00:08:43,574 Being the MasterChef pantry is like walking into heaven. 185 00:08:43,575 --> 00:08:45,915 - Oh, my God. - Here I come from Cuba. 186 00:08:45,916 --> 00:08:48,616 Never been around this much food in my life. 187 00:08:48,617 --> 00:08:50,655 - The colors, the smells. - Cumin. 188 00:08:50,660 --> 00:08:52,879 It's unreal. It's almost like if you have one chance, 189 00:08:52,880 --> 00:08:53,790 and you want to grab as much as you can. 190 00:08:53,794 --> 00:08:55,708 Let's rock and roll, baby. 191 00:08:55,709 --> 00:08:56,709 Guys, we're three minutes in. Let's go. 192 00:08:56,710 --> 00:08:58,580 I've never shopped so fast in my life. 193 00:09:02,585 --> 00:09:05,674 Oh, my gosh. I'm out of breath. 194 00:09:05,675 --> 00:09:09,415 All right. Today I am making a blackened monkfish 195 00:09:09,418 --> 00:09:10,418 Bánh mi sandwich. 196 00:09:10,419 --> 00:09:12,638 It's almost like a Po' Boy, 197 00:09:12,639 --> 00:09:14,679 but still has that Asian flair to it. 198 00:09:14,684 --> 00:09:18,469 I've never made monkfish before, but I think the judges 199 00:09:18,470 --> 00:09:19,650 are gonna love the flavors in this dish. 200 00:09:19,651 --> 00:09:22,466 Okay. 201 00:09:22,474 --> 00:09:24,480 Today I'm doing a pan-seared monkfish 202 00:09:24,481 --> 00:09:26,606 with some pickled pearl onions, an egg yolk, 203 00:09:26,609 --> 00:09:29,655 and doing a buttermilk sauce as well. 204 00:09:29,656 --> 00:09:31,916 This is sort of like an easy breakfast in Romania that we used to have, 205 00:09:31,919 --> 00:09:34,749 minus the fish, and hopefully it'll turn out okay. 206 00:09:34,750 --> 00:09:38,707 I was born in New York, but raised for the first six years in Romania. 207 00:09:38,708 --> 00:09:40,748 So this is a great opportunity to represent who I am 208 00:09:40,754 --> 00:09:42,544 and my Romanian culture. 209 00:09:45,759 --> 00:09:48,978 I am making a drunken monkfish taco 210 00:09:48,979 --> 00:09:54,505 with a chipotle lime dressing and a pickled cabbage slaw. 211 00:09:54,506 --> 00:09:56,896 This is my first time cooking with this thing. 212 00:09:56,900 --> 00:09:58,860 When you think of fish, you think of something tropical, 213 00:09:58,861 --> 00:10:00,639 so I immediately thought of tacos. 214 00:10:00,643 --> 00:10:02,691 Being a first generation Mexican-American, 215 00:10:02,692 --> 00:10:05,609 I want to show the world that Mexican cuisine can be very delicious. 216 00:10:05,610 --> 00:10:08,515 We use a lot of tilapia mojarra fish, 217 00:10:08,520 --> 00:10:09,958 and typically we take the whole fish 218 00:10:09,959 --> 00:10:11,737 and fry the entire thing, and that's how we eat it. 219 00:10:11,741 --> 00:10:14,878 So this is a bit different, but I think I can taco this. 220 00:10:14,879 --> 00:10:18,915 I'm making a Baja fish taco with some chips on the side and then a spicy mayo aioli. 221 00:10:18,922 --> 00:10:20,970 I usually use cod, but I'm using monkfish today. 222 00:10:20,971 --> 00:10:22,968 I'm trying my best to get this monkfish together, 223 00:10:22,970 --> 00:10:25,490 put it in a taco. Everything will be great. 224 00:10:25,494 --> 00:10:26,894 I've never cooked this fish before, 225 00:10:26,895 --> 00:10:29,447 so my strategy is to stay in my comfort zone. 226 00:10:29,454 --> 00:10:31,499 We fish fry on Fridays at our home. 227 00:10:31,500 --> 00:10:32,720 It's something we do all the time, 228 00:10:32,721 --> 00:10:34,545 so it just reminds me of my family. 229 00:10:34,546 --> 00:10:35,676 My daughters and my husband, they're everything to me, 230 00:10:35,678 --> 00:10:38,678 - so I gotta make 'em proud. - Okay. 231 00:10:38,681 --> 00:10:40,681 Being from New England, everything's clam chowder, 232 00:10:40,683 --> 00:10:43,554 lobster rolls, and all this. 233 00:10:43,555 --> 00:10:45,725 - But I hate seafood. - Hmm. 234 00:10:45,732 --> 00:10:47,692 And I'm really stressed because I'm really afraid of fish. 235 00:10:47,693 --> 00:10:51,650 Oh, jeez. I've never cut open a fish. 236 00:10:51,651 --> 00:10:53,911 I don't even want to touch a fish. 237 00:10:53,914 --> 00:10:56,571 This is my first time to be in the MasterChef kitchen, 238 00:10:56,572 --> 00:10:58,268 and I'm just hoping I don't go home. 239 00:11:08,406 --> 00:11:10,756 Our first big challenge. Only 15 aprons. 240 00:11:10,757 --> 00:11:12,847 So, Chef, we're expecting a super high standard. 241 00:11:12,848 --> 00:11:16,276 Monkfish is the kind of fish with rules. 242 00:11:16,284 --> 00:11:19,547 - Yeah. - It's not like a red snapper or a branzino, 243 00:11:19,548 --> 00:11:21,808 do whatever you want with it, poach it, fillet it. 244 00:11:21,811 --> 00:11:23,598 Monkfish doesn't want to be grilled. 245 00:11:23,599 --> 00:11:26,335 Probably wants to be floured. It wants acidity. 246 00:11:26,337 --> 00:11:27,816 It wants fat. It needs a lot of stuff. 247 00:11:27,817 --> 00:11:30,597 - Gordon: Absolutely. - Yeah, and here's my concern. 248 00:11:30,602 --> 00:11:32,392 Because they're novices, I feel like they're going to undercook it. 249 00:11:32,393 --> 00:11:35,647 It's very dense, and it needs longer in the oven than you think. 250 00:11:35,651 --> 00:11:37,829 Gordon: Absolutely. Also, there's a lot of water in monkfish, 251 00:11:37,830 --> 00:11:39,347 so you need to get a hard sear on it. 252 00:11:42,310 --> 00:11:45,440 Guys, ten minutes gone. Just over 50 minutes remaining. 253 00:11:45,443 --> 00:11:47,401 Gotta nail the fish. 254 00:11:47,402 --> 00:11:50,230 - Mm, Michael! - This is Michael the muscle man. 255 00:11:50,231 --> 00:11:51,541 Tell us about the dish. What are you doing? 256 00:11:51,542 --> 00:11:53,626 I have breadcrumb and parmesan encrusted fish, 257 00:11:53,627 --> 00:11:55,575 lemon garlic kale with seasoned rice. 258 00:11:55,584 --> 00:11:57,454 It sounds good. Now, I know you're a vegan, 259 00:11:57,455 --> 00:11:58,585 but are you going to taste this thing now? 260 00:11:58,587 --> 00:12:00,457 - I have to taste it. - Vegan? 261 00:12:00,458 --> 00:12:04,244 He turned vegan a few years ago and he gives expert advice. 262 00:12:04,245 --> 00:12:05,635 Will you explain to Chef what you do, please? 263 00:12:05,637 --> 00:12:07,677 Yes, I'm a lifestyle and relationship coach. 264 00:12:07,683 --> 00:12:09,641 People are having problems in their relationship, food's a common ground. 265 00:12:09,642 --> 00:12:11,431 We're trying to get them to connect through food. 266 00:12:11,432 --> 00:12:13,644 - He's a sexpert. - I see, I see. 267 00:12:13,645 --> 00:12:16,385 Yeah? Ever been to one? 268 00:12:16,387 --> 00:12:19,346 - Do you need one? - No comment. 269 00:12:19,347 --> 00:12:22,257 Okay, this sounds incredible. Don't overcook that monkfish. 270 00:12:22,263 --> 00:12:24,183 - Taste everything, okay? Good luck. - Thank you so much. 271 00:12:27,268 --> 00:12:31,528 Almost done. I am making monkfish bento plate. 272 00:12:31,533 --> 00:12:33,363 I know how to cook fish really well because I cook it a lot. 273 00:12:33,364 --> 00:12:35,491 I'm hoping to impress Morimoto. 274 00:12:35,493 --> 00:12:38,283 I want to show all the different things you can do with a monkfish. 275 00:12:40,847 --> 00:12:43,497 Hi, Kelsey. What's the plan for the monkfish? 276 00:12:43,501 --> 00:12:46,460 I'm gonna just pan-sear it, baste in a little lemongrass and ginger. 277 00:12:46,461 --> 00:12:49,724 And then it's over a cauliflower puree. 278 00:12:49,725 --> 00:12:53,635 Got fried cauliflower on top that's tossed with a bunch of cilantro, mint shiso. 279 00:12:53,642 --> 00:12:55,732 Definitely the flavors are going to be outside 280 00:12:55,733 --> 00:12:58,820 my comfort zone. I don't experiment a lot with Asian flavors. 281 00:12:58,821 --> 00:13:01,739 I live in Indianapolis. so I'm Midwest girl used to Midwest flavors. 282 00:13:01,740 --> 00:13:04,607 - Did you try to cook a piece yet? - Yes. It tastes great. 283 00:13:04,609 --> 00:13:06,657 - Do you see how much water it lets out? - Yeah. Yeah. 284 00:13:06,658 --> 00:13:08,395 I didn't let it rest as long as I should have. 285 00:13:08,396 --> 00:13:09,656 Kind of a general rule of thumb 286 00:13:09,658 --> 00:13:11,528 is however long you cook something, 287 00:13:11,529 --> 00:13:13,659 you allow it to rest the same amount, right? 288 00:13:13,662 --> 00:13:15,972 - All right, Kelsey, good luck. - Thank you guys. 289 00:13:20,712 --> 00:13:23,410 This one's the garlic. 290 00:13:23,411 --> 00:13:25,760 I am making an herb-crusted monkfish 291 00:13:25,761 --> 00:13:28,676 with baby potatoes and leeks. 292 00:13:28,677 --> 00:13:30,417 So I'm bringing those all together and I'm gonna do 293 00:13:30,418 --> 00:13:33,458 a champagne vinaigrette white wine reduction. 294 00:13:33,464 --> 00:13:35,731 This meal makes me feel like being home with my husband, 295 00:13:35,732 --> 00:13:37,727 so this is just kind of an ode to my marriage. 296 00:13:37,729 --> 00:13:39,509 - Miles. - What's up, gentlemen? 297 00:13:39,514 --> 00:13:41,301 Tell me about the dish. What are you doing? 298 00:13:41,302 --> 00:13:44,648 I'm gonna do a honey-glazed monkfish with a sauce supreme, 299 00:13:44,649 --> 00:13:47,437 And then I' m going to do a petit pois a la Francaise. 300 00:13:47,438 --> 00:13:49,515 - What are these for? - The fondant potatoes, 301 00:13:49,524 --> 00:13:50,792 I'm going to place the monkfish on top 302 00:13:50,793 --> 00:13:52,346 just so there's a starch on the plate. 303 00:13:52,353 --> 00:13:54,531 There's a lot going on here, Miles. 304 00:13:54,532 --> 00:13:56,747 - We'll see what I can do. - Sound complicated for you? 305 00:13:56,748 --> 00:13:58,658 - I gotta impress Morimoto, and you, of course. - We'll see, we'll see. 306 00:13:58,663 --> 00:14:01,712 Cook some of that monkfish off and reduce the flavor. 307 00:14:01,713 --> 00:14:04,450 That for me is way more important than what you're doing right now. 308 00:14:04,452 --> 00:14:06,412 Okay, good. 40 minutes to go. Come on, guys. 309 00:14:09,152 --> 00:14:10,552 Miss Elyce, what do you got going on? 310 00:14:10,553 --> 00:14:12,805 Today I'm making a Baja fried fish taco. 311 00:14:12,808 --> 00:14:14,548 I usually use cod, but I'm gonna switch it up 312 00:14:14,549 --> 00:14:16,509 and try to use a little monk and see how it tastes. 313 00:14:16,510 --> 00:14:19,247 Cod is similar to monk. Monk's a little bit firmer. 314 00:14:19,249 --> 00:14:20,599 Think that's enough at this point? 315 00:14:20,600 --> 00:14:23,557 We've given you a monkfish, very rarified fish. 316 00:14:23,558 --> 00:14:25,338 You think we want to see maybe more than that? 317 00:14:25,342 --> 00:14:27,561 I'ma make the spicy mayo and some homemade chips with it. 318 00:14:27,562 --> 00:14:29,349 - Okay. - I'll set it on a bed of the cabbage 319 00:14:29,350 --> 00:14:31,606 - with a little lime sauce. - Well, you know what? 320 00:14:31,609 --> 00:14:35,479 - if it tastes delicious, you never know. - Okay. Thank you. 321 00:14:35,483 --> 00:14:37,703 - Miss Suu. - Chef, Joe, how are you? 322 00:14:37,704 --> 00:14:41,579 - What are you making? - A ginger and kumquat glazed monkfish. 323 00:14:41,580 --> 00:14:44,706 And I'm gonna make a butternut squash puree with some roasted garlic. 324 00:14:44,709 --> 00:14:47,409 I like the way that you're going to go full steam ahead with big flavors. 325 00:14:47,410 --> 00:14:50,627 Is this flavor profile in the Burmese kind of vernacular? 326 00:14:50,628 --> 00:14:54,368 More Pan-Asian. So I'm going to celebrate my Asian heritage 327 00:14:54,371 --> 00:14:56,546 as well as celebrate Chef Morimoto's Asian heritage. 328 00:14:56,547 --> 00:14:58,027 - Well, thank you, Suu. Appreciate it. - Thank you very much. 329 00:15:01,639 --> 00:15:04,289 - Wow. There's a lot going on. - I like the energy. I like the intensity. 330 00:15:04,294 --> 00:15:06,431 - The focus is definitely here. - Yeah, exciting. 331 00:15:06,432 --> 00:15:08,337 Chef, one of the toughest challenges 332 00:15:08,342 --> 00:15:10,262 to kick off this season... monkfish. 333 00:15:13,216 --> 00:15:14,646 Not one of them have cooked a monkfish before. 334 00:15:14,652 --> 00:15:19,439 Now, Miles, in one pan he's got potato fondant. 335 00:15:19,440 --> 00:15:21,789 In another pan he's got petits pois a la Francaise. 336 00:15:21,790 --> 00:15:25,488 And then in another pan he's got the monkfish that he's roasting 337 00:15:25,489 --> 00:15:27,669 and is going to finish it in honey. He's a little bit lost there. 338 00:15:27,670 --> 00:15:31,185 - Miles, do not overcomplicate it. - Yes, Chef. 339 00:15:31,191 --> 00:15:33,630 - The monkfish is the hero. - All right. 340 00:15:33,631 --> 00:15:37,328 Kelsey is going a very interesting route. Lots of aromatics. 341 00:15:37,329 --> 00:15:39,676 Some ginger, some shallot, some chile as well. 342 00:15:39,677 --> 00:15:41,587 Joe: She's from the Midwest, 343 00:15:41,592 --> 00:15:43,202 so she's going way out of her comfort zone 344 00:15:43,203 --> 00:15:44,683 with those Asian flavors. 345 00:15:44,684 --> 00:15:47,470 - So Elyce is going to fry the monkfish. - Really? 346 00:15:47,471 --> 00:15:49,558 She's going to go the taco route and just do 347 00:15:49,559 --> 00:15:53,207 chips and fried monkfish with a chili base mayonnaise. 348 00:15:53,213 --> 00:15:55,562 Have you ever seen monkfish in a taco, Aarón? 349 00:15:55,563 --> 00:15:57,263 - I have not. - Monkfish is a knife and fork kind of fish. 350 00:15:57,264 --> 00:15:58,570 - Absolutely. - Yeah. 351 00:15:58,571 --> 00:16:01,476 Steady hands. 352 00:16:01,482 --> 00:16:04,222 - Oh, that's spicy. - We are halfway. 353 00:16:04,224 --> 00:16:07,748 30 minutes gone, 30 minutes remaining. 354 00:16:07,749 --> 00:16:12,189 Sadly for one of you, your last 30 minutes inside the MasterChef kitchen. 355 00:16:12,190 --> 00:16:14,188 Come on. Speed up. Let's go. 356 00:16:18,629 --> 00:16:20,717 - Tay. - Yes, sir. How you doing? 357 00:16:20,718 --> 00:16:22,498 - Tell us about the dish. What are you doing? - I'm going to do 358 00:16:22,503 --> 00:16:24,293 a blackened monkfish Bánh mi sandwich 359 00:16:24,294 --> 00:16:26,327 with a sriracha dill aioli. 360 00:16:29,510 --> 00:16:31,290 - About five minutes each side. - Have you tasted it? 361 00:16:31,294 --> 00:16:34,644 - I have not. - Taste it. 362 00:16:34,645 --> 00:16:37,775 - Need a little more salt on there. - See how watery that is? 363 00:16:37,779 --> 00:16:39,519 - Mm-hmm. - And you're considering putting that in a sandwich? 364 00:16:39,520 --> 00:16:42,040 I do not want to eat a soggy diaper. 365 00:16:42,044 --> 00:16:44,482 First big challenge. Just be smart how you conceptualize this, okay? 366 00:16:44,483 --> 00:16:45,741 - Okay. - Regroup and think again. 367 00:16:45,743 --> 00:16:47,744 - Okay. Thank you. - Good man. 368 00:16:47,745 --> 00:16:51,525 Oh, damn. Gordon says, "I don't want a soggy sandwich." 369 00:16:51,532 --> 00:16:53,752 I gotta abandon this idea or I'm going to be going home. 370 00:16:53,753 --> 00:16:55,621 In the back of my mind, it's just like 371 00:16:55,623 --> 00:16:57,413 I'm putting my apron on the counter right now! 372 00:16:57,414 --> 00:17:00,187 I never worked with monkfish before. 373 00:17:00,193 --> 00:17:01,323 I don't know what I'm gonna do. 374 00:17:01,324 --> 00:17:03,114 [bleep] 375 00:17:11,682 --> 00:17:13,422 - See how watery that is? - Mm-hmm. 376 00:17:13,423 --> 00:17:15,301 And you're considering putting that in a sandwich? 377 00:17:15,302 --> 00:17:16,685 I do not want to eat a soggy diaper. 378 00:17:16,687 --> 00:17:19,557 - Yeah. Okay. - Regroup and think again. 379 00:17:19,560 --> 00:17:22,608 Oh, damn. Gordon says, "I don't want a soggy sandwich." 380 00:17:22,609 --> 00:17:25,516 I scrap everything that I'm doing. I head back to the pantry. 381 00:17:25,522 --> 00:17:28,568 That fish had the density of almost a chicken. 382 00:17:28,569 --> 00:17:33,099 What if I do a jerk monkfish with Jamaican rice and peas and a habanero hot sauce? 383 00:17:33,100 --> 00:17:35,314 Some jalapeños. 384 00:17:35,315 --> 00:17:36,655 I come back from the pantry. 385 00:17:36,664 --> 00:17:38,494 I'm like, cool. Game plan ready to go. 386 00:17:38,495 --> 00:17:42,277 I look up at the clock and it says 24 minutes. 387 00:17:42,278 --> 00:17:44,668 And now I'm starting from scratch. 388 00:17:44,672 --> 00:17:47,761 I don't even have boiling water on the stove. 389 00:17:47,762 --> 00:17:51,162 In my head, I'm just like, "Come on, Tay. Chill out. Clear the work area off." 390 00:17:51,163 --> 00:17:53,677 I've gotta finish this dish. 391 00:17:53,681 --> 00:17:57,597 22 minutes remaining, guys. Keep it going. 392 00:17:57,598 --> 00:18:00,556 Make sure you've got your monkfish cooked in the next five minutes, 393 00:18:00,557 --> 00:18:02,297 which gives it at least eight to ten minutes to rest. 394 00:18:10,654 --> 00:18:12,614 Autumn, tell me about the dish. What are you doing? 395 00:18:12,615 --> 00:18:17,356 So I'm going to do a pan-seared monkfish with a teriyaki sauce. 396 00:18:17,357 --> 00:18:22,317 And I'm going to make, like, a gingery rice with some sautéed bok choy 397 00:18:22,318 --> 00:18:24,537 and some pickled fried cauliflower. 398 00:18:24,538 --> 00:18:26,107 Yeah, it sounds very Japanese. 399 00:18:26,108 --> 00:18:27,844 How are you cooking the monkfish? 400 00:18:27,845 --> 00:18:30,275 I'm marinating it and then I'm going to pat it dry before, 401 00:18:30,283 --> 00:18:32,632 that way I get a sear on it, and then a couple of minutes in the oven. 402 00:18:32,633 --> 00:18:36,073 - Have you cooked it before? - No, I've never cooked it. I've never eaten it. 403 00:18:36,074 --> 00:18:39,291 I don't eat any seafood, actually. 404 00:18:39,292 --> 00:18:41,422 - No! - How do you know these Japanese flavors so well? 405 00:18:41,424 --> 00:18:43,342 I go to Japan all the time. I love Japan. 406 00:18:43,343 --> 00:18:45,249 I've been to Kyoto, Osaka, Tokyo. 407 00:18:50,520 --> 00:18:53,435 - Amazing. Dish sounds great. - Thank you. 408 00:18:53,436 --> 00:18:55,736 It sounds like you know Japanese cuisine almost like the back of your hand. 409 00:18:55,743 --> 00:18:59,572 I'm super intimidated of seafood, but I'm hoping my Japanese flavors 410 00:18:59,573 --> 00:19:02,488 will save me from elimination tonight. 411 00:19:02,489 --> 00:19:03,577 - Sounds delicious. Good luck. - Thank you so much. 412 00:19:03,578 --> 00:19:04,227 Good luck. 413 00:19:10,236 --> 00:19:12,886 - Hello. I'm doing good. - How are you? 414 00:19:12,890 --> 00:19:15,890 - Green tomatoes, yum. - What do you got going on? Please explain your dish. 415 00:19:15,893 --> 00:19:20,593 I'm making some drunken monkfish tacos with a citrus pickled coleslaw 416 00:19:20,594 --> 00:19:23,422 and a chipotle lime dressing. 417 00:19:23,423 --> 00:19:25,690 Remember, a great taco has three components. 418 00:19:25,691 --> 00:19:28,686 The tortilla, the filling, and then the salsa/garnish. 419 00:19:28,689 --> 00:19:31,647 Those three elements need to be firing on all cylinders. 420 00:19:31,648 --> 00:19:33,736 - Where's the tortillas? - I'm going to make them by hand. 421 00:19:33,737 --> 00:19:36,307 Whoa. You should have a back-up in case you don't have enough time. 422 00:19:36,308 --> 00:19:38,475 - Yes. - Joe: Remind me, what do you do for a living? 423 00:19:38,481 --> 00:19:40,881 I used to be a legal assistant at a personal injury law firm, 424 00:19:40,882 --> 00:19:45,265 but I quit that job to finally pursue my passion, which is cooking. 425 00:19:45,271 --> 00:19:49,317 So your life ambition relies on this taco. I'd be nervous. 426 00:19:49,318 --> 00:19:51,058 Well, when you put it that way. 427 00:19:54,410 --> 00:19:56,759 - Alejandro. How are you feeling? - Chef. 428 00:19:56,760 --> 00:19:58,460 I started out pretty ambitious, I'm gonna be honest with you, 429 00:19:58,461 --> 00:20:00,458 and now I'm, like, a little bit nervous. 430 00:20:00,460 --> 00:20:01,240 Tell me about the dish. What are you doing? 431 00:20:01,243 --> 00:20:04,332 I'm making a pan-seared monkfish 432 00:20:04,333 --> 00:20:07,727 with a cream of leeks and potato and two types of asparagus. 433 00:20:07,728 --> 00:20:10,428 A lot going on. You're torching the cucumber. That's a first in my career. 434 00:20:10,429 --> 00:20:13,686 I think it adds, like, toastiness to it. 435 00:20:13,690 --> 00:20:16,520 But you're toasting the seeds, the watery bit in the middle. 436 00:20:16,521 --> 00:20:19,828 - Yes, sir. - Right. So just think about what you got going on here 437 00:20:19,829 --> 00:20:22,607 and start to edit that. Start thinking about that composition. 438 00:20:22,612 --> 00:20:24,182 - Yes, sir. - Make sure it all goes together. 439 00:20:24,183 --> 00:20:26,528 Don't overcomplicate it. Good luck. 440 00:20:26,529 --> 00:20:29,317 You never know. This might be my only chance in the MasterChef kitchen 441 00:20:29,318 --> 00:20:31,315 to show my skill, and I would hate to go home 442 00:20:31,317 --> 00:20:32,617 by not showing everything that I can do. 443 00:20:32,622 --> 00:20:34,972 I just hope I don't do too much. 444 00:20:40,717 --> 00:20:43,547 So I pulled a pretty risky move changing up my dish, 445 00:20:43,548 --> 00:20:46,416 I'm praying that it pays off because I'm not trying to go home, 446 00:20:46,419 --> 00:20:48,419 be the first one to go home. The hot sauce is done. 447 00:20:48,421 --> 00:20:50,381 I'm tasting the rice and beans. The fish is resting. 448 00:20:50,382 --> 00:20:52,379 So if it call comes together, it'll be perfect. 449 00:20:52,381 --> 00:20:54,641 - How are you doing? - I'm good, and you? Hey, how are you? 450 00:20:54,644 --> 00:20:56,343 There's a lot going on here, young lady. 451 00:20:56,344 --> 00:20:58,560 Tell us about the dish. What are you doing? 452 00:20:58,561 --> 00:21:01,739 I'm doing a Baja fish taco with some chips on the side, and then a spicy mayo aioli. 453 00:21:01,740 --> 00:21:04,648 - Tell us about the breading. What flavor is that? - Panko, breadcrumbs, flour. 454 00:21:04,654 --> 00:21:06,004 What's the seasoning there? What are you putting in there? 455 00:21:06,005 --> 00:21:07,482 Cumin, Cajun seasoning, 456 00:21:07,483 --> 00:21:09,441 chili powder, onion powder, garlic powder. 457 00:21:09,442 --> 00:21:10,530 - Morimoto: Spicy. - Right. 15 minutes to go. 458 00:21:10,531 --> 00:21:11,920 - Both: Good luck. - Thank you. 459 00:21:20,235 --> 00:21:23,235 Guys, 50 minutes have gone. Ten minutes to go. Come on. 460 00:21:23,238 --> 00:21:26,588 - [bleep] - A little frazzled. 461 00:21:26,589 --> 00:21:28,849 Plating, less is more. Plating, less is more. 462 00:21:28,852 --> 00:21:31,380 - How are you making out over there? Are you okay? - Yeah, I'm doing good. 463 00:21:31,381 --> 00:21:32,327 I'm just hoping to get it all finished. 464 00:21:32,334 --> 00:21:33,514 Wow. It's gone up a notch. 465 00:21:33,515 --> 00:21:35,379 - Aarón: Yeah. - Incredible. 466 00:21:35,381 --> 00:21:38,381 - Mango. All right. - My big concern is Tay. 467 00:21:38,384 --> 00:21:41,386 Tay was discussing almost like a monkfish sandwich. 468 00:21:41,387 --> 00:21:42,557 - You okay, Tay? Changed direction a bit? - I'm good, I'm good. 469 00:21:42,562 --> 00:21:44,389 - Yes, sir. - Good man. 470 00:21:44,390 --> 00:21:46,570 - Okay. - Autumn, she's marinating hers. 471 00:21:46,571 --> 00:21:49,176 - I saw that. - Yeah, teriyaki sauce, 472 00:21:49,177 --> 00:21:51,347 and so very Japanese-infused. 473 00:21:53,660 --> 00:21:56,836 Gordon: But the dish sounds nice. A little bit complicated. 474 00:21:56,837 --> 00:21:59,186 I just hope that she edits that down and focuses on that flavor. 475 00:21:59,187 --> 00:22:01,487 Everything's looking good. 476 00:22:03,844 --> 00:22:07,111 I have five minutes left, and I thought I was going to go with the route 477 00:22:07,112 --> 00:22:08,498 of doing homemade tortillas, 478 00:22:08,501 --> 00:22:11,416 but the masa came out a little grainy. 479 00:22:11,417 --> 00:22:13,507 It was nothing close to any tortilla that I've ever made 480 00:22:13,508 --> 00:22:15,416 or my grandma has ever taught me. 481 00:22:15,421 --> 00:22:16,641 I was just like, "Really, Annai? 482 00:22:16,642 --> 00:22:18,639 You come from a very Mexican family. 483 00:22:18,641 --> 00:22:20,641 You can't even make a single tortilla?" 484 00:22:20,643 --> 00:22:23,393 So I need to use those other store-bought tortillas. 485 00:22:23,394 --> 00:22:26,474 Hopefully my mom doesn't get mad at me. 486 00:22:26,475 --> 00:22:29,645 Aarón: And then of course, Annai, our Mexicana from Dallas, 487 00:22:29,652 --> 00:22:33,220 she's going to go by way of Baja style fish tacos. 488 00:22:33,221 --> 00:22:36,354 A taco, if even excellent, can it be enough? 489 00:22:36,355 --> 00:22:38,655 - It could be successful. - We are... 490 00:22:38,661 --> 00:22:41,446 If she can manipulate it in such a way where she cuts it thin... 491 00:22:41,447 --> 00:22:42,537 - Sure. - ...she might be able to get away with it. 492 00:22:42,538 --> 00:22:45,405 These are nasty-ass corn tortillas. 493 00:22:45,407 --> 00:22:48,277 - Come on. - 60 seconds remaining! 494 00:22:48,279 --> 00:22:49,189 - Let's go, guys! Come on! - Last minute! Come on! 495 00:22:49,193 --> 00:22:50,373 Let's go. 496 00:22:54,460 --> 00:22:57,244 30 seconds remaining. Come on. 497 00:22:57,245 --> 00:22:59,195 - Ah! - You got this. You got this. 498 00:22:59,203 --> 00:23:01,466 [groans] Come on. 499 00:23:01,467 --> 00:23:03,157 Gordon: Come on, please. Let's go! 500 00:23:03,164 --> 00:23:05,252 Come on, guys. Ten! 501 00:23:05,253 --> 00:23:07,254 Judges: Nine, eight, seven, 502 00:23:07,255 --> 00:23:09,555 six, five, four, 503 00:23:09,562 --> 00:23:12,477 three, two, one. 504 00:23:12,478 --> 00:23:14,258 - Stop. Hands in the air. - Hands in the air. 505 00:23:14,262 --> 00:23:16,132 - Hey! - Well done. 506 00:23:16,133 --> 00:23:18,265 - Oh, God. - Yeah! 507 00:23:18,266 --> 00:23:22,176 - [bleep] - Guys, we're done with the first challenge. 508 00:23:22,183 --> 00:23:26,534 Flippin' do-dah. 509 00:23:26,535 --> 00:23:29,445 - Look at mine. It looks like [bleep]. - You're fine, you're fine. 510 00:23:29,451 --> 00:23:30,581 If it tastes amazing, you'll be okay. 511 00:23:30,583 --> 00:23:34,281 - Does it look okay? - Looks real nice. 512 00:23:34,282 --> 00:23:35,592 I switched up dishes, like, halfway through, bro. 513 00:23:35,593 --> 00:23:38,718 - Did you? - I'm not gonna lie, yeah. 514 00:23:38,721 --> 00:23:41,290 This is me on the plate, and I'm very proud, 515 00:23:41,291 --> 00:23:43,248 and I really hope all the judges love this. 516 00:23:43,249 --> 00:23:45,287 You did your thing, girl. Give me some up top. 517 00:23:45,293 --> 00:23:48,513 This is a dish that I'm not too proud of, so... 518 00:23:48,514 --> 00:23:52,610 I think what threw me off was the masa not coming together like I wanted it to. 519 00:23:52,611 --> 00:23:55,295 I kept pouring water, let it rest for a bit, came back. 520 00:23:55,303 --> 00:23:57,739 It was still kind of grainy. And then I had to think quick. 521 00:23:57,740 --> 00:23:59,700 I was like, "Okay, I'm gonna have to use store-bought tortillas." 522 00:23:59,701 --> 00:24:01,829 With the plating and how it's composed, 523 00:24:01,831 --> 00:24:05,441 I think there's a big possibility that I might be going home. 524 00:24:16,629 --> 00:24:19,199 Tonight you each had to make a dish worthy 525 00:24:19,200 --> 00:24:22,634 of the incredible legend himself, Morimoto. 526 00:24:22,635 --> 00:24:25,895 Now we'd like to take an even closer look. 527 00:24:25,899 --> 00:24:27,029 Let's go. 528 00:24:32,383 --> 00:24:34,650 Annai, what happened to the homemade tortilla? 529 00:24:34,651 --> 00:24:37,477 I got excited about you making them. What happened? 530 00:24:37,478 --> 00:24:41,086 I jumped the gun and tried to do homemade tortillas, but it quickly failed. 531 00:24:41,088 --> 00:24:42,348 Have you ever seen monkfish in a taco before? 532 00:24:42,350 --> 00:24:45,439 - No. - Thank you. 533 00:24:45,440 --> 00:24:47,440 - Mary Jayne, are you happy with the dish? - Yes, Chef. 534 00:24:47,442 --> 00:24:49,620 I really tried something that I've never tried before. 535 00:24:49,621 --> 00:24:51,314 Just be careful when you glaze that. 536 00:24:51,315 --> 00:24:52,615 It burns quickly because the high sugar content. 537 00:24:52,621 --> 00:24:54,669 Yes, Chef. I learned that today. 538 00:24:54,670 --> 00:24:56,447 Kelsey: I think people are very scared 539 00:24:56,451 --> 00:24:59,369 to really let ingredients shine for themselves. 540 00:24:59,370 --> 00:25:02,327 - This is a curry of some sort? - Yes. It's got five spice, 541 00:25:02,328 --> 00:25:06,326 and I finished with yuzu and butter. 542 00:25:06,330 --> 00:25:08,330 I did the cucumber for freshness, and then I torched it. 543 00:25:08,332 --> 00:25:10,641 They think they have to add so much flavor, 544 00:25:10,642 --> 00:25:14,029 so many different techniques to their dish to impress, 545 00:25:14,034 --> 00:25:16,212 especially when we're cooking for these judges. 546 00:25:16,213 --> 00:25:19,130 And really the best technique sometimes is showing restraint. 547 00:25:19,131 --> 00:25:21,646 Joseph, four ways monkfish. 548 00:25:21,650 --> 00:25:25,479 I wanted to take you on a journey of different flavors and textures of monkfish. 549 00:25:25,480 --> 00:25:27,220 Let me give you a little advice, Joseph. 550 00:25:27,221 --> 00:25:29,401 Next time you go on a road trip, put gas in the car, 551 00:25:29,402 --> 00:25:32,225 and salt in the rice. 552 00:25:32,226 --> 00:25:34,706 Being able to just season your food well, cook it properly, 553 00:25:34,707 --> 00:25:37,577 I think the judges really appreciate that. 554 00:25:37,579 --> 00:25:40,279 - Kelsey, how did you feel that 60 minutes went? - I think it went pretty well. 555 00:25:40,280 --> 00:25:43,667 I let it rest for about 15 minutes and sliced it. Yeah. 556 00:25:43,672 --> 00:25:46,069 - Hello, Miss Elyce. - How you doing? 557 00:25:46,070 --> 00:25:48,366 Those big chunks of cabbage have kind of taken over. 558 00:25:48,372 --> 00:25:52,379 You know that we have many different tools to cut things smaller. 559 00:25:52,380 --> 00:25:55,376 - Did you do that by hand or with a mandolin? - I did it by hand. 560 00:25:55,379 --> 00:25:57,289 - Okay. - Thank you. 561 00:25:57,294 --> 00:26:00,084 - What's the red spice on the monkfish? - Paprika. 562 00:26:00,085 --> 00:26:03,386 - What's this? - That is a sauce supreme. 563 00:26:03,387 --> 00:26:05,606 45 minutes ago when we came around to you, you were all over the place. 564 00:26:05,607 --> 00:26:07,387 - Yes, sir. - I said edit. It's gotta make sense, 565 00:26:07,391 --> 00:26:10,437 and that looks beautiful. 566 00:26:10,438 --> 00:26:14,088 - Tay, you switched direction. - Yes, I went with the plan B. 567 00:26:14,094 --> 00:26:17,096 So we have a Jamaican jerk monkfish 568 00:26:17,097 --> 00:26:19,446 on a bed of Caribbean style rice and peas. 569 00:26:19,447 --> 00:26:20,797 I'm glad you pulled it back from a sandwich. 570 00:26:26,106 --> 00:26:27,536 I think you can go individually 571 00:26:27,542 --> 00:26:29,462 and I'm sure everything will blend together beautifully. 572 00:26:29,463 --> 00:26:32,285 - Thank you. - Thank you so much. 573 00:26:32,286 --> 00:26:34,456 Autumn, tell us a little bit about it. 574 00:26:34,462 --> 00:26:36,382 I marinated it, and then I patted it dry so that it would get a sear. 575 00:26:36,383 --> 00:26:39,507 Thank you, Autumn. 576 00:26:39,510 --> 00:26:41,510 You happy with the way your curry came out? 577 00:26:41,512 --> 00:26:43,252 I am happy with the way the curry came out. 578 00:26:43,253 --> 00:26:45,043 Gordon: I just love the fact you made the paste. 579 00:26:45,044 --> 00:26:47,128 You're not just gonna go lazy and get a paste. 580 00:26:47,129 --> 00:26:48,347 But don't flood a dish. 581 00:26:48,348 --> 00:26:50,564 It's the season of legends, 582 00:26:50,565 --> 00:26:53,045 - and it's gonna be super tough. - Yes, Chef. 583 00:26:53,046 --> 00:26:54,176 Interesting. 584 00:26:57,354 --> 00:26:58,794 - Some interesting ones. Yeah, really good. - Mm-hmm. 585 00:27:01,315 --> 00:27:03,095 - Her style, the finesse... - Very clean. 586 00:27:03,099 --> 00:27:06,189 She really took and embraced the idea of monkfish whole. 587 00:27:08,496 --> 00:27:11,406 - It's difficult to pinpoint his style. - Right. 588 00:27:11,412 --> 00:27:13,072 But it came together at the end, and the dish looks restaurant quality. 589 00:27:17,461 --> 00:27:20,159 Now, well done, all of you. 590 00:27:20,160 --> 00:27:23,510 As a reminder, unfortunately tonight, 591 00:27:23,511 --> 00:27:26,600 somebody will be leaving the MasterChef kitchen. 592 00:27:26,601 --> 00:27:31,081 But first, we've got three dishes that we'd like to highlight. 593 00:27:31,084 --> 00:27:33,484 And the best of these three dishes will win 594 00:27:33,485 --> 00:27:35,477 an amazing dinner for two 595 00:27:35,479 --> 00:27:39,699 at Morimoto's Las Vegas restaurant. 596 00:27:39,701 --> 00:27:44,181 The first dish we'd like to taste had a sauce that stood out from the rest. 597 00:27:44,184 --> 00:27:49,318 It was sophisticated. It had a great flavor profile. 598 00:27:49,319 --> 00:27:53,579 Please step forward... 599 00:27:53,584 --> 00:27:56,978 - Kelsey. Thank you. - Whoo! 600 00:27:56,979 --> 00:28:00,286 I am in complete awe that I'm in the top three. 601 00:28:00,287 --> 00:28:04,116 Especially because Asian flavors are not my strong suit. 602 00:28:04,117 --> 00:28:06,507 But I feel very confident in my cook on the monkfish, 603 00:28:06,510 --> 00:28:09,208 so I'm really excited for them to taste this dish. 604 00:28:09,209 --> 00:28:10,599 Kelsey, describe the dish please. 605 00:28:10,601 --> 00:28:16,301 My dish is a pan-seared monkfish over a cauliflower puree 606 00:28:16,303 --> 00:28:19,000 with some crispy cauliflower, 607 00:28:19,001 --> 00:28:21,310 and I'm going to pour a fish sauce caramel over top. 608 00:28:21,311 --> 00:28:23,218 Gordon: Now what is that sauce? 609 00:28:23,223 --> 00:28:25,010 Kelsey: It's a base of a caramel sauce 610 00:28:25,011 --> 00:28:27,397 and then added fish sauce once it came together. 611 00:28:27,401 --> 00:28:31,230 And then also simmered it with lime zest, ginger, and some shallots. 612 00:28:31,231 --> 00:28:32,151 So... 613 00:28:39,326 --> 00:28:40,456 - Thank you. - I think what makes this dish for me 614 00:28:40,457 --> 00:28:43,327 is that cauliflower puree. Cauliflower's 30% water. 615 00:28:43,330 --> 00:28:45,420 You've made it creamy and delicious without being too fatty, 616 00:28:45,421 --> 00:28:48,029 - which is a very hard task. - Thank you. 617 00:28:48,030 --> 00:28:49,470 Where the genius in this dish lies is the fact 618 00:28:49,471 --> 00:28:51,336 that you were able to lighten up 619 00:28:51,338 --> 00:28:54,118 a very big, bold fish. 620 00:28:54,123 --> 00:28:55,563 It tastes just like it looked... 621 00:28:55,564 --> 00:28:58,126 a very well-executed, thoughtful dish. 622 00:28:58,127 --> 00:29:01,387 You first big challenge, by no means intimidated. 623 00:29:01,391 --> 00:29:03,049 It looks stunning, and it tastes great. 624 00:29:03,050 --> 00:29:04,305 Thank you very much. I appreciate it. 625 00:29:04,307 --> 00:29:06,177 Thanks. 626 00:29:10,226 --> 00:29:12,356 The second dish that we would like to taste 627 00:29:12,359 --> 00:29:15,359 featured a pan-seared monkfish 628 00:29:15,362 --> 00:29:19,191 and some really delicious Asian flavors. 629 00:29:19,192 --> 00:29:23,369 Please come forward... 630 00:29:23,370 --> 00:29:26,500 - Autumn. - Hey. 631 00:29:26,503 --> 00:29:29,383 I'm having a little panic attack on the inside 632 00:29:29,384 --> 00:29:31,196 because I never cook fish, 633 00:29:31,204 --> 00:29:33,294 and Morimoto was about to try my food. 634 00:29:33,295 --> 00:29:35,381 I can't believe this. It's crazy. 635 00:29:35,382 --> 00:29:36,512 Autumn, describe the dish please. 636 00:29:36,513 --> 00:29:39,080 It is a pan-seared monkfish 637 00:29:39,081 --> 00:29:42,301 with teriyaki glaze, a ginger rice, 638 00:29:42,302 --> 00:29:44,520 with some garlic sautéed bok choy 639 00:29:44,521 --> 00:29:48,307 and some pickled fried cauliflower with a sriracha aioli. 640 00:29:48,308 --> 00:29:50,218 It's like a glazed duck. It looks stunning. 641 00:29:50,223 --> 00:29:51,013 Thank you. 642 00:29:55,489 --> 00:29:59,408 Yeah, I just reduced it down by half until it got, like, a little thicker. 643 00:29:59,409 --> 00:30:02,536 Monkfish is cooked beautifully. It looks so attractive. 644 00:30:02,539 --> 00:30:04,539 I love that little smear with the brush on the plate. 645 00:30:04,541 --> 00:30:06,981 - You're showing some great skills. - Thank you so much. 646 00:30:12,549 --> 00:30:15,334 - That cauliflower's delicious. - Perfect. 647 00:30:15,335 --> 00:30:17,115 Professional restaurant quality dish. 648 00:30:17,119 --> 00:30:19,299 - Well done. - Good job. Thank you. 649 00:30:19,300 --> 00:30:22,425 - Thank you. - Good job, Autumn. 650 00:30:22,429 --> 00:30:25,209 Good job, Autumn. 651 00:30:25,214 --> 00:30:29,217 Okay, guys, the final dish that we want to taste 652 00:30:29,218 --> 00:30:33,348 used a flavorful glaze as well, 653 00:30:33,353 --> 00:30:37,095 and did not overcomplicate the dish. 654 00:30:37,096 --> 00:30:38,916 Please come forward... 655 00:30:43,015 --> 00:30:45,535 - Suu. - Whew! 656 00:30:45,539 --> 00:30:48,454 - Good job, Suu. - Thank you. Thank you. 657 00:30:48,455 --> 00:30:51,065 Suu: To be part of the top three best dishes of the night, 658 00:30:51,066 --> 00:30:51,976 it's so amazing. 659 00:30:56,245 --> 00:30:59,595 So I have here a ginger and kumquat glazed monkfish 660 00:30:59,596 --> 00:31:03,246 with butternut squash puree and sautéed oyster mushrooms 661 00:31:03,252 --> 00:31:04,212 and sugar snap peas. 662 00:31:11,521 --> 00:31:14,480 The fish is cooked beautifully. You've nailed that. 663 00:31:14,481 --> 00:31:16,531 - Absolutely beautiful. On point. - Thank you very much, Chef. 664 00:31:16,532 --> 00:31:20,396 I'm most impressed by how the mushrooms are cooked so well 665 00:31:20,400 --> 00:31:22,180 that they mimic the actual texture of the monkfish. 666 00:31:22,184 --> 00:31:24,274 And I like the sesame seed on top. 667 00:31:24,275 --> 00:31:26,540 I think it really shows a lot of your understanding 668 00:31:26,541 --> 00:31:28,536 of big, bold, Pan-Asian flavors. 669 00:31:28,538 --> 00:31:30,975 Loved it because none of the flavors were muddled. 670 00:31:30,976 --> 00:31:32,324 They all were very clear and brilliant. 671 00:31:32,325 --> 00:31:33,235 Chef, how was that for you? 672 00:31:41,334 --> 00:31:43,554 - I'm so sorry, Chef. - Good job. Thank you, Suu. 673 00:31:43,555 --> 00:31:44,903 Thank you very much, Chefs. 674 00:31:47,427 --> 00:31:50,995 Amazing, amazing. So, Chef, three pretty good dishes. 675 00:31:50,996 --> 00:31:53,256 I'm a big fan of Kelsey's dish. 676 00:31:53,259 --> 00:31:55,738 That fish caramel, it was so well-balanced. 677 00:31:55,739 --> 00:31:57,439 Yeah, Autumn's fish, the way it was cooked and sliced was amazing. 678 00:31:57,440 --> 00:31:59,957 And in the right portion, and then... you know. 679 00:31:59,961 --> 00:32:02,528 Suu had a good dish, too, you know? 680 00:32:02,529 --> 00:32:04,309 She also had that texture with the sesame seeds on the outside. 681 00:32:04,313 --> 00:32:06,103 It was the perfect combination. 682 00:32:06,104 --> 00:32:08,098 Gordon: Very hard to separate. 683 00:32:08,100 --> 00:32:10,360 - Happy? - Yep. 684 00:32:10,363 --> 00:32:12,407 Hold my hand. 685 00:32:12,408 --> 00:32:15,538 Kelsey, Autumn, Suu, well done, all three of you. 686 00:32:15,542 --> 00:32:18,982 Only one of you can win dinner for two at Chef's incredible restaurant. 687 00:32:18,983 --> 00:32:22,240 Now, we discussed, and ultimately, 688 00:32:22,244 --> 00:32:25,034 we believe that the best dish belongs to... 689 00:32:39,348 --> 00:32:42,958 Kelsey, Autumn, Suu, ultimately, we believe that the best dish belongs to... 690 00:32:46,399 --> 00:32:49,009 Kelsey. Well done. 691 00:32:52,579 --> 00:32:57,189 While Kelsey is the individual having won that incredible dinner at Morimoto's, 692 00:32:57,192 --> 00:32:59,332 congratulations goes to all three of you 693 00:32:59,333 --> 00:33:03,154 because you are all safe from elimination tonight. 694 00:33:03,155 --> 00:33:05,285 Ladies, head up to the safety of the balcony, please. 695 00:33:05,287 --> 00:33:07,287 Thank you guys all very much. 696 00:33:07,289 --> 00:33:10,289 It feels amazing to win the first challenge, 697 00:33:10,292 --> 00:33:13,302 especially because I stepped outside of my comfort zone 698 00:33:13,303 --> 00:33:15,465 with these Asian flavors, 699 00:33:15,471 --> 00:33:19,257 and now I get to eat at Chef Morimoto's restaurant. 700 00:33:19,258 --> 00:33:21,168 I will treasure that moment, for sure. 701 00:33:21,173 --> 00:33:24,044 Now those dishes certainly did rise above the rest, 702 00:33:24,045 --> 00:33:25,435 but there were a few dishes tonight 703 00:33:25,438 --> 00:33:28,266 that did not meet our standards. 704 00:33:28,267 --> 00:33:31,567 The first dish we'd like to taste... 705 00:33:31,574 --> 00:33:37,405 this dish, we witnessed significant changes late in the game, 706 00:33:37,406 --> 00:33:41,186 and those changes were not enough to keep them out of the bottom three. 707 00:33:41,193 --> 00:33:44,412 Please step forward Annai. 708 00:33:44,413 --> 00:33:48,199 I'm a bit disappointed in myself. 709 00:33:48,200 --> 00:33:52,116 I just hope that the coleslaw and the dressing in my taco 710 00:33:52,117 --> 00:33:54,247 overpowers and makes you forget 711 00:33:54,249 --> 00:33:55,858 that you're eating a store-bought tortilla. 712 00:33:55,859 --> 00:33:58,509 Describe the dish, please. 713 00:33:58,514 --> 00:34:03,083 It is a drunken monkfish taco with a citrus pickled coleslaw 714 00:34:03,084 --> 00:34:06,347 and a side of chile rojo salsa. 715 00:34:06,348 --> 00:34:09,394 Visually, it looks like you ran out of time. 716 00:34:09,395 --> 00:34:12,305 I know you panicked because it wasn't working with the fresh tortilla. 717 00:34:12,311 --> 00:34:14,051 - Shall we? - Yes. 718 00:34:22,364 --> 00:34:24,854 Okay. 719 00:34:28,457 --> 00:34:31,367 You have a couple saving graces here. That slaw is delicious. 720 00:34:31,373 --> 00:34:33,679 I want so much more of it. 721 00:34:33,680 --> 00:34:37,160 And that salsa, playing off of the tomatillo using green tomato, 722 00:34:37,162 --> 00:34:39,162 I thought that was really clever. 723 00:34:39,164 --> 00:34:40,304 - And it has good spice. - Thank you, Chef. 724 00:34:40,305 --> 00:34:42,425 The salsa is delicious. 725 00:34:42,428 --> 00:34:46,208 The rest of the dish feels like second choices. 726 00:34:46,214 --> 00:34:48,476 First of all, you cooked the monkfish beautifully, okay? 727 00:34:48,477 --> 00:34:49,297 Which is very hard when it's dipped in such thick batter. 728 00:34:49,304 --> 00:34:51,310 Let's get that absolutely clear. 729 00:34:51,311 --> 00:34:53,126 You have to be careful when you conceptualize 730 00:34:53,134 --> 00:34:54,613 these dishes at the beginning. 731 00:34:54,614 --> 00:34:56,362 If you're going to do a taco, you have to ask yourself, 732 00:34:56,363 --> 00:34:58,305 "Can I produce the best taco in the country tonight?" 733 00:34:58,313 --> 00:35:00,880 - Right. - If you can't, move on, 734 00:35:00,881 --> 00:35:02,191 conceptualize another dish. 735 00:35:02,192 --> 00:35:04,707 - Thank you. - Thank you, Chef. 736 00:35:09,194 --> 00:35:11,074 The next dish that we'd like to taste 737 00:35:11,075 --> 00:35:13,845 belongs to a home cook from the South... 738 00:35:15,461 --> 00:35:18,901 ...who missed multiple marks on their dish. 739 00:35:20,335 --> 00:35:21,285 Please come forward... 740 00:35:23,904 --> 00:35:24,864 Alejandro. 741 00:35:27,212 --> 00:35:30,219 I'm terrified. I have this dish that I put my heart and soul. 742 00:35:30,220 --> 00:35:32,295 I tried to show a million different techniques. 743 00:35:32,304 --> 00:35:35,436 Somehow my ambition shot me in the foot. 744 00:35:35,437 --> 00:35:38,307 I hope and I pray that I'm not going to go home tonight. 745 00:35:38,310 --> 00:35:41,050 Describe your dish, Alejandro. 746 00:35:41,051 --> 00:35:43,321 We have a five spiced pan-seared monkfish 747 00:35:43,322 --> 00:35:46,135 over a cream of potatoes and leeks. 748 00:35:46,144 --> 00:35:48,150 We have mussels in champagne sauce, 749 00:35:48,151 --> 00:35:50,096 broccolini and asparagus two ways, 750 00:35:50,104 --> 00:35:52,453 topped with baby mushrooms. 751 00:35:52,454 --> 00:35:55,244 Just when you say that, doesn't it sound complicated already? 752 00:35:55,245 --> 00:35:58,416 Yeah, 100%. I said that I would go all out. 753 00:35:58,417 --> 00:36:00,247 Going all out doesn't mean putting everything in a dish 754 00:36:00,248 --> 00:36:02,245 and every technique you know. 755 00:36:02,247 --> 00:36:04,117 Going all out means presenting the best dish 756 00:36:04,118 --> 00:36:05,378 you can possibly cook 757 00:36:05,380 --> 00:36:08,469 with refinement and sensibility and balance. 758 00:36:08,470 --> 00:36:12,038 This dish is the opposite of balance, visually. 759 00:36:12,039 --> 00:36:13,344 Nice sear on the monkfish. 760 00:36:13,345 --> 00:36:14,954 I hope it's as cooked on the inside 761 00:36:14,955 --> 00:36:17,385 as it is on the outside. 762 00:36:17,392 --> 00:36:19,352 Let's try it. 763 00:36:24,138 --> 00:36:25,138 That's cooked beautifully. 764 00:36:36,585 --> 00:36:40,284 Look, if I eliminate everything else and I just eat the potato cream 765 00:36:40,285 --> 00:36:42,105 with the monkfish, it's actually palatable. 766 00:36:42,112 --> 00:36:44,509 Aarón: This composition is, like, so bizarre. 767 00:36:44,510 --> 00:36:46,506 That's what's most disturbing about it. 768 00:36:46,508 --> 00:36:49,378 Because you have this really beautiful Cadillac of a fish, 769 00:36:49,381 --> 00:36:51,251 and then you cheapened it 770 00:36:51,252 --> 00:36:52,302 with trying to blowtorch a cucumber. 771 00:36:57,563 --> 00:36:59,521 So here's the thing, you got monkfish roasted beautifully, 772 00:36:59,522 --> 00:37:00,961 but you served it in this leek and potato soup. 773 00:37:00,962 --> 00:37:02,517 It's two separate dishes. 774 00:37:02,524 --> 00:37:05,265 Think about your dish, take one-third off, 775 00:37:05,266 --> 00:37:07,266 and then start adding the garnishes at the end. 776 00:37:07,268 --> 00:37:09,178 And then stop. Thank you. 777 00:37:09,183 --> 00:37:12,577 - Thank you. - Gosh. 778 00:37:12,578 --> 00:37:15,098 Joe: The final dish we would like to taste 779 00:37:15,102 --> 00:37:18,192 belongs to a Midwestern home cook. 780 00:37:20,977 --> 00:37:23,277 Please come forward... 781 00:37:30,335 --> 00:37:33,635 Take your culinary skills to a whole new level 782 00:37:33,642 --> 00:37:36,172 with MasterChef cookware and kitchen tools. 783 00:37:36,173 --> 00:37:39,125 Peel, chop and stir to perfection. 784 00:37:39,126 --> 00:37:40,735 Cooking made easier. 785 00:37:40,736 --> 00:37:43,516 Get your MasterChef essentials today! 786 00:37:50,442 --> 00:37:54,142 The final dish we would like to taste, please come forward... 787 00:37:59,102 --> 00:38:00,712 Elyce. 788 00:38:04,325 --> 00:38:07,545 I know I stayed in my comfort zone making tacos. 789 00:38:07,546 --> 00:38:10,976 I just hope and pray that my dish is good enough 790 00:38:10,984 --> 00:38:13,162 to stay in the MasterChef kitchen. 791 00:38:13,163 --> 00:38:15,950 Thank you, Elyce. Please describe the dish to us. 792 00:38:15,951 --> 00:38:18,164 I made a Baja fish taco 793 00:38:18,165 --> 00:38:21,905 with a spicy aioli and chips. 794 00:38:21,908 --> 00:38:23,208 Gordon, what do you think visually? 795 00:38:23,213 --> 00:38:26,215 There's some rough cuts going on in the slaw. 796 00:38:26,216 --> 00:38:28,476 I look at chunks like that, and it sort of tells me 797 00:38:28,480 --> 00:38:30,700 a lot of carelessness. Shall we? 798 00:38:35,356 --> 00:38:37,396 - They sound crispy. - The chips are good, yeah. 799 00:38:37,402 --> 00:38:40,272 I don't think I could even qualify that as a taco. 800 00:38:40,274 --> 00:38:44,059 That's fried fish in a shell. It's soggy. 801 00:38:44,060 --> 00:38:46,190 It's a series of big mistakes. 802 00:38:46,193 --> 00:38:48,150 Aarón: I enjoyed the seasoning on the fish. 803 00:38:48,151 --> 00:38:49,941 I think there's something redeeming about that. 804 00:38:49,942 --> 00:38:52,066 - But the aioli has cumin, right? - Yeah. 805 00:38:52,068 --> 00:38:54,108 It's just very aggressive. It's dominating the palate. 806 00:38:56,986 --> 00:38:57,636 Mm-hmm, yeah. 807 00:39:07,040 --> 00:39:09,084 - Yeah. - Thank you, Chef. 808 00:39:09,085 --> 00:39:12,085 Elyce, when you bread fish so thickly, 809 00:39:12,088 --> 00:39:15,218 you have to be careful because the inside of the breading doesn't cook. 810 00:39:15,222 --> 00:39:18,006 So you dredge it, and then you literally shake it very hard 811 00:39:18,007 --> 00:39:19,267 to get the excess flour off there 812 00:39:19,269 --> 00:39:21,314 so when it fries, it gets nice and crispy. 813 00:39:21,315 --> 00:39:22,875 The batter cooks on the inside as well. 814 00:39:22,882 --> 00:39:23,972 - Gotcha. - Thank you. 815 00:39:23,973 --> 00:39:25,540 Thank you. 816 00:39:28,235 --> 00:39:31,275 We got some serious talking to do. 817 00:39:31,281 --> 00:39:33,721 All three of you, please excuse us for one moment. Thank you. 818 00:39:40,116 --> 00:39:43,896 I didn't expect to see a taco tonight from anybody. 819 00:39:43,903 --> 00:39:46,208 Aarón: Exactly. 820 00:39:46,209 --> 00:39:49,209 - And Alejandro's was just straight-up bizarre. - Joe: Weird. 821 00:39:49,212 --> 00:39:51,042 Alejandro: First challenge cooking in the MasterChef kitchen, 822 00:39:51,043 --> 00:39:52,910 and to be in the bottom three, 823 00:39:52,912 --> 00:39:55,870 especially in front of Morimoto of all people, 824 00:39:55,871 --> 00:39:57,131 is very disappointing. 825 00:39:57,133 --> 00:39:59,047 One dish missed on all marks, 826 00:39:59,048 --> 00:40:00,138 and I think we know which one it is. 827 00:40:00,139 --> 00:40:02,266 - I think you're right. - Let's go. 828 00:40:02,269 --> 00:40:04,579 I am praying that they see that I treated that monkfish with respect. 829 00:40:06,142 --> 00:40:08,317 Three lacklust dishes, 830 00:40:08,318 --> 00:40:11,146 underwhelming in flavor and execution. 831 00:40:11,147 --> 00:40:15,455 When you look at the three dishes up on the balcony tonight, 832 00:40:15,456 --> 00:40:16,935 you know, there's a big gap. 833 00:40:16,936 --> 00:40:18,326 We debated, 834 00:40:18,328 --> 00:40:20,028 and the person leaving the MasterChef kitchen... 835 00:40:21,070 --> 00:40:23,940 sadly... 836 00:40:23,943 --> 00:40:26,033 is Elyce. 837 00:40:31,907 --> 00:40:34,907 Annai, Alejandro, please say good-night to Elyce 838 00:40:34,910 --> 00:40:35,780 and head back to your stations. 839 00:40:43,876 --> 00:40:48,176 Elyce, the dish didn't scream exciting, imaginative taco, 840 00:40:48,184 --> 00:40:51,317 and unfortunately, it just fell short. 841 00:40:51,318 --> 00:40:53,188 But keep that head up high. 842 00:40:53,189 --> 00:40:55,189 - Absolutely. Yes, Chef. - Good. 843 00:40:55,191 --> 00:40:57,191 Please place your apron on your station. 844 00:40:57,193 --> 00:41:00,152 - Both: Love you, Elyce. - Elyce: Going home first, 845 00:41:00,153 --> 00:41:03,938 I'm very disappointed in myself, 846 00:41:03,939 --> 00:41:07,986 because I know that I wasn't confident in that dish. 847 00:41:07,987 --> 00:41:10,417 But just to be in this kitchen was amazing. 848 00:41:10,424 --> 00:41:14,427 - Go get 'em, girl. - I learned a lot, 849 00:41:14,428 --> 00:41:16,128 and I'm going to take it with me for the rest of my life. 850 00:41:16,129 --> 00:41:18,075 - Thank you, Elyce. - Thank you. 851 00:41:18,084 --> 00:41:19,350 I will not give up, 852 00:41:19,351 --> 00:41:20,696 and the best is yet to come. 853 00:41:24,438 --> 00:41:27,438 All of you join me in thanking this incredible legend. 854 00:41:27,441 --> 00:41:30,441 - Chef, thank you so much. - Thank you much. 855 00:41:30,444 --> 00:41:34,142 Right, the good news is we've gone from 15 down to 14. 856 00:41:34,143 --> 00:41:39,408 You are all one step closer to an extremely sweet victory. 857 00:41:39,409 --> 00:41:42,019 - Wow. - Good night. 858 00:41:45,111 --> 00:41:47,199 Thank you, Chef. 859 00:41:47,200 --> 00:41:49,378 Gordon: Next time on "MasterChef Legends"... 860 00:41:49,379 --> 00:41:51,896 Please welcome the patron saint of pastries, 861 00:41:51,900 --> 00:41:53,466 Sherry Yard. 862 00:41:53,467 --> 00:41:55,897 It's a bittersweet elimination challenge... 863 00:41:55,904 --> 00:41:58,434 You'll need to cook us a restaurant quality dessert. 864 00:41:58,435 --> 00:42:01,256 that sees some home cooks riding high... 865 00:42:01,257 --> 00:42:03,955 - You made this rich and decadent. - It's delicious. 866 00:42:03,956 --> 00:42:05,256 - I would put this on the menu. - Wow. 867 00:42:05,261 --> 00:42:06,958 - And others... - Black garlic? 868 00:42:06,959 --> 00:42:08,049 It'll be something you haven't tried before. 869 00:42:08,050 --> 00:42:09,347 Wow. 870 00:42:09,352 --> 00:42:10,962 ...crumbling under the pressure. 871 00:42:10,963 --> 00:42:12,403 I'd like to get it cooked tonight. 872 00:42:12,404 --> 00:42:14,919 - She's here to help you. - I am royally [bleep]. 873 00:42:14,923 --> 00:42:16,273 It was just a recipe for disaster. 874 00:42:16,274 --> 00:42:18,142 I am shocked. 875 00:42:18,144 --> 00:42:20,804 It's good-night. 876 00:42:28,023 --> 00:42:30,293 "MasterChef" is back with the season of legends. 877 00:42:30,294 --> 00:42:32,716 Wednesdays on Fox.