All language subtitles for Masterchef.US.S07E16.HDTV.x264-FUM[eztv]

After a nationwide search,

for the greatest home
cooks in America...

MasterChef! MasterChef!

...just 20 earned the right

to wear the coveted white apron.

Some have risen to new culinary heights.

Red team!

- ...while others...
- Nathan, don't freeze up on me now.

- Oh!
- Oh, my God.

...buckled
under the pressure.

- Oh ( bleep ).
- Rules are rules.

You have to leave the competition.

Bye.

Now,
just five remain--

- David...
- It's got that spiciness to it.

It's like, "Yes!"

- ...Tanorria...
- It's beautiful.

- You've arrived.
- Thank you, Chef.

- ...Brandi... - I just wish
everybody could taste this,

because if they could they'd
start sharpening their knives.

- ...Shaun...
- This is MasterChef finale cooking.

- ...and Dan.
- You gotta be proud of this dish.

I'm not goin' anywhere.

Only one home
cook can claim the title

of MasterChef.

Advertise your product or brand here
contact www.OpenSubtitles.org today

Ooh.

Welcome back, guys.

I'm in the top five,

killin' it in the MasterChef kitchen.

- Let's go. - I am just
a surfer from North Carolina.

but now I see the light
at the end of the tunnel.

Only four people in my way

to get that quarter of a million dollars

and the
MasterChef trophy--

tryin' to make my dream happen.

Now, throughout this competition,

you have worked with chefs,

that are the absolute
top of their craft.

But we've saved a very
special guest judge

for our final five.

This chef is a culinary all-star.

He's perfected his training

with some of the world's
greatest restaurateurs.

He has since built and runs
multiple restaurants across America.

Please welcome...

- Chef Richard Blais.
- Yeah!

What's up?

Welcome. Good to see you, my man.

Yes!

Wow.

Richard Blais is in the building.

Like, I am excited.

This is one of my favorite
chefs on the planet.

He inspires me to be the best.

Now, your success has been phenomenal.

What's been the key to that?

Well, I mean, I think
it's respecting tradition,

buy great ingredients,
and then make it beautiful.

Is there a sense of authorship?

Now tonight, you need to make us

some incredible dishes

to make us all feel incredibly proud.

And make some other
very important people

proud of you.

Please welcome those
very important people.

Shaun, your mum, Karen.

- I love you. - Oh, my gosh,
I love you too. Oh, my gosh.

Brandi, your son, Mikey.

Dan, it's your mother, Kim.

- Hey, Mama.
- Hey, baby girl.

Tanorria, your mother, Frankie.

And David, your daughter, Liliana.

- Daddy. Daddy.
- Welcome, my darling.

Bless.

I've missed you.

Wow.

I'm emotional, I'm overjoyed.

I came into this not just
for me but for my mom.

I just hope I can bring
it home and make her proud.

Having Mikey so young, you know,

I could've put life on hold,

but I wanted him to see
me as a strong person

who goes after my dreams,

'cause I want him to
be able to do that too.

Now, I hate to tear you apart,

but please, family
members, up on the balcony

and grab a bird's-eye view.

Now let's get
your heads back in the game.

Head to your stations.

It's now time

for your next Mystery Box challenge.

One of the count of three,

very carefully lift those boxes.

One, two, three, lift.

Ooh!

Oh, mystery box inside a mystery box.

Now underneath
your mystery boxes,

you each have a mini mystery box.

Those mini mystery boxes
contain a very special

handpicked ingredient.

On my count, you'll all open

those mini mystery boxes.

In three, two, one.

Open.

You all have a
different single ingredient,

handpicked by the people who love you

and know you better than anyone.

Brandi, you
have corn on the cob.

Shaun, you have Parmigiano-Reggiano.

Dan, you have blackberries.

David, you have cherries,

and Tanorria, you have peaches.

That is so exciting.

In Tennessee, we cook
with peaches a lot.

There's so many things
I can do with peaches.

Mama knows what's she's doin'.

She's givin' her baby girl an advantage.

You'll have 60 minutes

to transform your single ingredient

into a stunning MasterChef-worthy dish.

Obviously,
with one ingredient,

that staple pantry box
is more vital than ever,

'cause that's all you're gonna get

to work with tonight.

The winner will receive
a humongous advantage.

Now, you may have noticed

that the front station
is a little empty.

Richard, it would be nice
if you could show them

what you're capable of doing
with one single ingredient.

- Yeah, I'd be happy to.
Of course, yeah. - Thank you.

- Are you all ready?
- Yes, Chef.

- Lili, are you ready?
- Yes, Chef.

Your 60 minutes starts... now.

Corn, Mikey, corn.

- Happy, Richard?
- Yes.

- Great.
- What did you grab?

- I grabbed carrots. A lot of carrots.
- I like that.

Top five, now all the
family members came

with one stunning ingredient

so we know that that is so difficult

to make restaurant
quality, MasterChef worthy.

Now we have Chef Richard Blais cooking

in the kitchen tonight.

He's gonna be a huge inspiration.

I'm really curious to see what
he'll do with these carrots.

- Richard, how's it going?
- Yes, Chef.

Pretty good, I have six different
elements of carrots working.

Braised horse carrots,

yellow carrot and shallot soubise,

carrot top chimichurri,

pickled carrots, some charred carrots

and raw carrot top salad.

Trying to get a dish
elevated with one ingredient,

that's hard to pull off, right?

It is. I mean, this
is a challenging task.

This is the real deal right here.

- Hi, Dada.
- Hi, babe.

I'm feeling good, happy
that my daughter's here.

I'm gonna make a cherry
tart with essence of cherry,

and it's gonna have a
cherry whipped cream.

The reason I came here
was 'cause of my daughter.

She really said-- She thought I was
MasterChef and she believed in me.

So I want to win it for her.

- Right, Shaun.
- Chef.

Why do you think Mum
chose Parmesan cheese?

She knows my
obsession with Italy.

Karen, do you think it's more
about ingredients or Italian women?

Ingredients, now.

Tell me about the
dish, what you're doing.

I'm gonna attempt an egg yolk ravioli,

with a homemade-fresh
ricotta on the inside,

topped with a
Parmesan-sage cream sauce.

Shaun, good luck.

- Tanorria.
- Yes, Chef.

How is your dish coming along?

It's coming along really well.

I'm working on a
grilled peach shortcake.

Peach and basil caramel sauce.

A vanilla whipped cream
and a peach and basil salsa.

So I'm really comfortable with peaches

but I wanted to get out of my
comfort zone, bake a little bit.

- Tanorria, I can't wait to see what
you come up with. - Thank you.

- Good luck.
- Thank you, Chef.

Just over 15 minutes to go.

All right, Dan,
blackberries-- tough one to pull off.

- What are you doing?
- Three blackberry turnovers

with blackberry whipped cream

and then a blackberry-mint salad.

You've cooked some
brilliant dishes here.

Why do you think you haven't won

a Mystery Box challenge yet?

I don't know, I feel like since
my mom is here cheering me on,

I'm gonna do a better job.

- All right, Dan. Good luck.
- All right, thank you, Chef.

Whoo!

- All right, Miss Brandi.
- Yes.

- Now what are you making?
- I'm making a corn gnocchi

with a cream corn brown butter sauce

and a grilled corn salsa.

Is corn an easy ingredient
for you to innovate?

Absolutely not.

My kids love corn on the cob
and that's the extent of it.

And I've got to elevate it

and make a MasterChef-worthy
dish tonight.

- All right, Brandi. Good luck.
- Thank you.

Five minutes to go.

Wow, exciting. I mean,
really exciting, indeed.

Look at Richard.

Look at that. He's gonna
smoke his dish of carrots.

So amazing.

- Daddy, 30 seconds remaining.
- Thank you, babe.

Your last mystery box.

And for one of you, an amazing advantage

for the best dish of the night.

Let's go.

Gordon, Christina, Ten, nine,

eight, seven, six,

five, four, three, two, one.

- And stop. Hands in the air. Well done.
- Hands in the air.

Whoo!

Richard, that looks incredible.

Please, bring that beauty up here.

Look at that.

Amazing. Wow.

So what's under there?

All right, so we have a
pot roast of horse carrots

with many textures of carrot.

- Carrots, how many ways?
- Six.

So we have the braised horse carrots,

a yellow carrot soubise,
charred purple carrots,

a carrot top salsa
verde, pickled carrots

and a little raw carrot top salad.

Amazing. That looks great, right?

Chef Richard's dish is
definitely inspirational.

It looks beautiful. The carrots
in there are just gorgeous.

He used them six ways in one dish.

That's insane.

Wow. That smoke as well just lifts it.

So complex, even though
the ingredient is so simple.

Let's see if
anyone came close to the bar

that Richard set tonight.

Throughout
the Mystery Box challenge,

the judges taste elements of all the home
cooks' dishes as they come together.

- Think those yolks are still in there?
- I know they are.

They now take one final look

to choose the top three standouts

and the winner of this challenge

will receive a major
advantage in the next round.

All right, so the first dish
we want to look at even closer.

I suspect a very special lady

must have given him the extra edge

to come out of his comfort zone.

Please, step forward...

All right, so the first dish
we want to look at even closer.

Please, step forward...

Dan.

- Let's go.
- I'm pumped right now.

I'm definitely makin' my mom proud,

I'm makin' my friends proud.

I'm makin' my fraternity
brothers proud--

I'm makin' all of North
Carolina proud right now.

You know? I'm a happy guy.

Describe the dish, please, Dan.

I have a blackberry and mint turnover

with a blackberry-mint fresh salad,

blackberry gastrique, topped off with
a blackberry - vanilla whipped cream.

Visually, it looks good.

Love the color on that pastry.

What did you brush on
the top, what's the glaze?

Uh, that was an egg wash made of one egg

and a little bit of heavy cream.

What did you marinate
the blackberries in?

Lemon juice and sugar.

The pastry is delicious.
You know, it's crisp,

it's buttery. Cream, delicious.

I think you've done
the blackberries proud.

I think you've done your mother proud.

- How's that look from up there?
- Yummy.

Yeah. I mean, the boy's done good.

- Great job. Well done.
- Thank you, Chef.

Visually, it looks like you have

a really nice seal on the turnover.

A good ratio of filling to the bread.

Again, it's really nice and brown.

This is quite delicious.
I love the dough.

The texture serves you well,

because you so many things on top of it.

The berries, and the blackberry
cream taste delicious.

I don't wanna stop eating.

- Good job.
- Thank you, Chef.

Good job, Dan.

The second dish we want
to examine further tonight

is a pretty impressive display

of many culinary techniques.

Step forward, Tanorria.

Yes!

This is my opportunity to
win my second mystery box

and my mom is watching from the balcony.

That is like icing on the cake.

All right, Miss Tanorria.
What did you make?

Today, I made for
you a grilled peach shortcake,

with a peach caramel sauce,

a vanilla bean whipped cream,

and peach basil salsa.

That caramel sauce looks
pretty darn delicious.

- Is there peach pur�e in it as well?
- Yes.

I made the peach basil sauce

and then I folded that
into the caramel sauce.

The sort of brightness and acidity

from the fresh peaches and the basil

really help compliment
that caramel sauce.

The biscuit was nice and
buttery, they're flaky.

I think the whipped cream was smart.

Really nice effort. And I'm glad

your mom, Frankie,
chose peaches for you,

'cause I feel like we
get even more personality

- from you out of this dish.
- Absolutely. Thank you.

Tanorria, I love the fact that
you're grilling the peaches tonight,

that's quite ambitious.

And what did you
marinate the peaches in?

Balsamic vinegar, lemon
juice, sugar and basil.

Mm.

Delicious. Really delicious.

Shortcake needs a touch more cooking,

a bit more color on there.

Cream, delicious. Love what
you've done with the peaches.

- Well done.
- Thank you, Chef.

Thank you.

Good job, Tanorria.

Good job.

So the third dish that we
wanna take a closer look at...

it's an elevated, stunning,
MasterChef-worthy dish.

I believe he's become the king
of plating in this competition.

Please step forward...

Shaun.

Whew.

I'm on cloud nine right now.

The first time I ever
made homemade ricotta

was from a recipe from
Richard Blais's book.

And right now, on Chef
Blais's first night with us,

I'm gonna impress him with this one.

All right, so Shaun, what is this dish?

An egg yolk and
fresh ricotta ravioli,

with a sage cream sauce,
balsamic reduction,

crispy sage leaf, and
a crispy parmesan chip.

What should it look like
when I cut into that ravioli?

Well, it's gonna ooze
'cause of that egg yolk.

You guarantee that I'm
gonna cut into this ravioli...

- I guarantee it. - ...and it's gonna
ooze this egg, ricotta mixture?

I guarantee it.

- I guess we're gonna find out.
- Yes, Chef.

Whew, big moment.

Beautiful.

- Well, you're an honest man, huh?
- Yes, Chef.

Let's see if the taste
is as good as the texture.

I love the texture of the yolk

and then the silkiness
of the pasta itself.

I'm not a big fan of,
you know, the fried herbs,

except when it comes to sage.

- Awesome. - I think this
is just an absolute lovely dish.

Thank you very much, Chef.

- Shaun, why raviolis?
- I love raviolis,

but I've never made an egg yolk ravioli.

How long do you poach them for?

Just about 90 seconds.

I know with egg yolk raviolis,

you're just cooking the pasta dough.

Um, you're not cooking the internal.

Yeah. Um, Shaun, it's delicious.

The ricotta is adventurous.
The egg yolk, sumptuous, rich.

- It doesn't need the vinegar.
- Okay.

But here's the thing,

you're just getting
stronger and stronger.

If you continue cooking
like this, Shaun,

- it's gonna be tough to stop you.
- Thank you, Chef.

Whoo!

Well done, Dan, Tanorria, Shaun.

The three of you really showed us

that you belong in the top five.

The person who
made the best dish tonight,

the home cook who's going
to get a huge advantage...

Congratulations...

The person who made
the best dish tonight,

and the home cook who's
going to get a huge advantage.

That person is...

- Shaun.
- Yes! Yes!

Third time's a charm. I
won three mystery boxes.

Not only did I impress the judges,

including one of my culinary
idols, Chef Richard Blais,

my mom got to see what
I am actually made of.

Karen, you must be beaming with joy.

- I am.
- Well done.

Uh, right, we have to say goodbye

to our very special VIP guests
this evening. It's been an honor.

Please come downstairs and say goodbye.

Having Mikey in the kitchen with me

gave me extra motivation

to push myself through to the finale.

Not just for me, but for my kids.

- Bye.
- Bye, gorgeous. Amazing.

Shaun, head on up to the balcony.

My favorite spot in the kitchen.

You are
officially in the top four.

So Shaun is safe and sound
up there on the balcony.

But the four of you

will have to cook in the next challenge

which is an elimination challenge.

That means one of you
will be going home tonight.

Now, tonight, you're gonna
show us what you can do

with the wealth of
food at your fingertips.

Hmm.

The MasterChef pantry
is packed with anything

that a chef could dream of working with.

Grab up to 20 ingredients
to make anything you want.

Nice.

This competition
is close to the finish line,

and I wanna see what you can do

with no constraints.

We're giving you
full creative freedom tonight.

You guys need to think big.

You'll now have 60 minutes

to make us a MasterChef-worthy dish.

- Is everybody ready?
- Yes, Chef.

Your one hour...

starts now.

20 ingredients, not 21.

Oh, Lord. Lord, Lord, Lord, Lord.

To have my daughter
see me lose the mystery box,

I'm really fired up.

So right now, I'm bringin' the heat.

We gotta make somethin' beautiful.

Shaun made ravioli in
a previous challenge,

I just wanna show the judges
that he's not the only one

that can make great handmade pasta.

- Anything we want? - This is an
awesome opportunity right now.

We can cook anything.

I really wanna make
an Asian-inspired dish.

There's no salmon? I need some fish.

So I just grab the first
fish I see-- it's trout.

Not sure how I'm gonna make this work

but I'm gonna give it a shot.

- David, you good?
- I'm so good.

55 minutes remaining.

Now, stop the clock.

All of you, stop there.

Come on, we're never gonna make

an elimination challenge that easy.

- Oh, God.
- Come on, please.

Now, you
each got to grab up to 20

of your dream ingredients,

but technically, we never said

who would be cooking with which basket.

Tonight, you will each be cooking

with someone else's dream basket.

And those ingredients
you just picked out

could soon be someone else's nightmare.

I'm distraught because
my basket is so amazing.

It's not just gettin' a bad basket,

I'm mad that someone's gonna get mine.

And the decision of who
will get which basket

is up to...

Shaun.

- Oh.
- Thank you.

- Right, Shaun, head on down, please.
- Yes, Chef.

Inspect every
one of these baskets,

- then move them around.
- I am pumped right now.

I am in complete control.

I get to throw everybody off their game.

This is my chance to fire some shots.

- Hi, Tanorria.
- Hello, love.

What is in that basket, Tanorria?

I have some crab and shrimp

to make deconstructed jambalaya.

- Deconstructed jambalaya?
Oh, my. Gettin' fancy. - Ooh.

There's some crab in there,
there's shrimp in there.

- Who's got the skill?
- It's definitely gonna take some work.

I'm gonna give this one to Dan,

and see how he can finesse it.

Right, Brandi,
that basket looks exciting.

- What's in there?
- A rack of lamb,

oranges, thyme, beef stock.

Wow. Beautiful basket.

This is kind of a tiny rack of lamb.

I'm wondering how
they're gonna handle that.

Shaun has picked up Brandi's basket.

Where's he going?

- There you go, Tanorria.
- Tanorria, rack of lamb.

I think that
she might overcook it.

Wow. Okay.

David. What's up, Vegas?

Got some shrimp, crab, flour,

got some parm in here? Hmm.

- This one is actually a good basket.
- Obviously.

He's got the
high-end stuff in here.

I'm wonderin' how this person's

gonna work out of her comfort zone.

Here you go, Brandi.

You're in control.

- Dan, Dan, Dan...
- Dan, what's in there?

Kohlrabies, I got some
rice, I got some ginger,

- and a lot of other surprises.
- Right.

Is this some packaged smoked trout, Dan?

This your only protein?

- Yep.
- Oh, you made my job easy.

This is a pretty weak basket,

there's not a lot in there.

This one's goin' to David.

- All right.
- I'm trying to figure out

why you wouldn't give it to Brandi.

I know David gets easily frustrated.

My main goal today is to
throw David off his game.

Get him so flustered

that he cannot come back from it.

- Shaun, what's your thinking?
- I wanna win Vegas first.

That's why I gave David
the toughest basket.

You don't make a lotta sense, brother.

I'm just sayin' you don't make sense.

Dude, it's a competition.

You've been playing your
strategies the whole time.

You're an idiot. You're
a ( bleep ) idiot.

- Oh...
- Personal attacks, David?

You're gonna get mad like that?

- I am.
- That's all right.

Ooh...

Rattled some cages.

No, I mean this idiot doesn't
even get a ( bleep ) protein

and I get this that he ( bleep)
up? No, it's bull ( bleep ).

- David, you okay?
- Not at all.

- Come on. - He's like, "Oh, smoked
trout and some Asian stuff."

It's just bull ( bleep ). It's a joke.

Wow. David--
tonight,

prove that you're good enough

to cook with whatever
you've got in that basket.

- Right, Shaun, head up to the balcony.
- Thank you, Chef.

I think one of the
reasons David is pissed off

is 'cause I beat him at his own game.

He's a poker player, he's a strategist.

And I just beat him with strategy.

I got him frustrated,
so what's gonna happen

with this smoked trout
is anybody's guess.

Right, so is everybody ready?

Yes, Chef.

55 minutes remaining, guys.

Your time starts now.

- Continue.
- Clock starts again, guys.

Come on, David. You can do this.

It's a tough one tonight.

They're shopping in the pantry

and they're picking their
best sought-after ingredients

and then bang, they had to swap baskets.

- That's devastating. - You're so lucky
he didn't give you that basket.

This is
top five of MasterChef.

And part of being in this kitchen

is being up against it.

We have thrown curve balls at them

- since they started cooking
in this competition. - Yep. Yes.

What I'm looking for tonight
is to see them experimenting.

Start putting together ingredients

that they've never ever put
together so far in this competition.

It's just not fair. All this
time I spend away from my daughter

I have this happen to me.

What is going on with David?

I mean, he is upset.

Can't function with this.

Cooking angry is not a way

- to go into this challenge here.
- No.

He's in his own head.

Forget it.

He's takin' his apron off.

David's walking out.

David? David?

David?

David, stay here. Come here.

- David?
- Wow.

- It worked.
- Bye, David. Peace out.

That is not the attitude of
America's next MasterChef.

Wait, wait, wait, wait.

- David? David?
- It's too late now.

Forget it.

Where's--
where's David?

Uh, David's walkin' off.

- David? David?
- Oh...

David, come here.

David?

Wait, wait, wait, wait.

- It worked.
- It's fine.

- David. Come here.
- It's too late now.

In six years of working
on this competition,

nobody has ever quit.

And I've seen it all. I've never
seen anyone get the shaft like this.

- This is ( bleep ) crazy.
- Okay, listen to me.

Ahem.

You are there up against
one, two, three individuals.

And you are good enough to do this.

I am not gonna let you walk out
of this competition like that.

You are better than that.

I've got too much respect for you,

and what you've done, where you've
come from in this competition

to see you walk through that door now.

I don't have egg, I
don't have any crumb--

I've got nothing, man.
No idea what to do.

Stop that. Yes, it's bad.

Yes, you're down.

But you can pull this back.

And if you think you've
been on your ass before,

I've been there many times.

Forget everything else now.

There's definitely
something you can salvage

out of those ingredients.

Come on, you are not gonna quit.

Okay? You can do this.

Hey, are you with me? Come on.

I have no idea. I really don't.

I want David gone.

He has no respect for
anybody except himself.

Be here to compete with integrity,

or get the hell outta the kitchen.

I would approach this, I would just
start fresh and cook from instinct.

Yeah.

David, man, the
basket's not that bad.

And honestly, throwing
a temper tantrum's

not gonna help anything, dude.

I'm like, 10 years
younger than you, bro.

Get your ( bleep ) together.

Just imagine this is for Liliana and you

and you had to make something
for your daughter for the weekend.

I'm gonna try to make
a curry-style rice

with the baby kohlrabi greens.

And the flaked trout inside the rice.

- Look at me. Come on, don't give up.
- Thank you, Chef.

Come on, let's go.

We are just under halfway, guys.

That's some paper-thin
pasta, Brandi. Good job.

Thank you. Last roll.

- Miss Brandi.
- Yes, Chef.

You are cooking with David's basket.

Are you confident
with your dish tonight?

I would have been more confident
with my basket, obviously.

But it's looking pretty good.

I've got my ravioli
rolled out and filled.

That's my crab ricotta filling

and I'm making a crab
Alfredo sauce for it.

So I'm really tryin' to
highlight the crab in this dish.

Have you made ravioli before?

It's not something
that I do all the time,

but my kids love Alfredo sauce

and my son loves the stuff.

- Brandi, good luck.
- Thank you, Chef.

Mm. Oh, that's good.

- Tanorria?
- Yes, Chef.

- Tell me about the dish.
- I got Brandi's basket.

I'm going to do a crusted
rack of lamb pesto,

with the celery root
tops, some rainbow carrots,

and I'm getting ready to
make a celery root pur�e.

- Looks beautiful.
- Thank you, Chef.

- You got 18 minutes to go. Good luck.
- Yes, Chef.

All right, Dan. You're
cooking with Tanorria's basket.

You've got crab, you've
got shrimp, slab bacon.

Are these flavors that
you're familiar with?

- I never really cook with shrimp.
- Okay.

But I'm gonna go
the jambalaya route--

try and make a deconstructed jambalaya.

You're gonna just take Tanorria's idea?

Uh, I don't wanna copy Tanorria exactly.

- This'll definitely be my own
version of shrimp. - Okay.

Keep in mind, we want to see
all of your culinary skills

and technique across this dish.

So push your mind a lot further

than I think you're probably
pushing it right now.

- All right. Thank you, Chef.
- Good luck.

Oh, Dan...

What's our time, Shaun?

Little over five minutes left, guys.

Now, what do you guys see out there?

Well, I mean, in Shaun's private
world, he's targeted David.

But this guy can
cook. And he can bring it back.

- We haven't seen a pasta
from Brandi yet. - Yeah.

I'm curious how she will
infuse her personality.

Last minute, guys.

Go guys, finish strong.

- What's at stake is a place
in the top four. - Focus.

Tidy up, finesse.

Last little touches. Come on.

Ten, nine, eight,

seven, six, five,

four, three, two, one...

And stop.

Well done.

Right. First up, David.

David had a temper
tantrum and lost precious time.

Getting upset is
absolutely gonna hurt him.

You put your emotions on the plate.

And right now, David's
emotions are ugly.

Let's get straight to the point.

You were dealt a dysfunctional card.

Then you turn your back
on this competition.

All those challenges,
all those competitions,

and endless hours in this kitchen,

to give it up 'cause
he ( bleep ) you off.

How many times have you dealt
dysfunctional cards and got rid of them?

- Millions.
- You do it for a living!

So to watch that take place there,

David, I'm gonna
be brutally honest--

depending on what you did to that plate,

this could be the last time you cook

inside the MasterChef kitchen.

Sounds like my fate is sealed.

Let's get straight to the point.

Depending on what you did to that plate,

this could be the last time you cook

inside the MasterChef kitchen.

Whew.

Sounds like my fate is sealed.

- Describe the dish.
- I have a smoked trout in endive,

with bean sprouts, and curry sauce.

saut�ed kohlrabi greens,

curried rice with blood
orange segments and trout skin.

Here's the thing--
it needs a bit more acidity.

Don't be scared of using
that ginger in there.

I love what you've done with the greens.

Rice, seasoned delicious,
cooked properly.

But I don't know what the dish is.

It's just a bad plate from
a dysfunctional basket.

I'm glad you didn't
leave this competition.

And whatever the result is,

cut the crap and get in the game.

Yes, Chef.

Hmm.

There's a lot of flavor in here.

Uh, the salt from the trout
is helping season the dish.

It's a little mashed up,
it's a little confusing.

You wasted some time with
the sort of personal meltdown

that you had over there.

I'm a little shocked, to be
honest, at first impression.

Especially seeing your
daughter in here earlier

which was an incredibly
touching moment for me--

I got goosebumps, I was crying.

With her watching, I really
wanted to impress her.

And even though she was impressed,

I didn't feel like it was enough.

I wanted to be up here
and her to be proud.

So with that happening
and then coming into this,

it was just like I was beaten down.

You know what? Now we're gettin' to it.

That makes sense. Now
you're bein' honest.

Listen, I think you got
a challenging basket.

A sign of a great chef
is taking that challenge

and running with it and creating
some great delicious food.

But all in all, it tastes
better than it looks.

Thank you, Chef.

David does not deserve to be here.

He has not earned my respect.

And whether he leaves or not,

which it looks like he's
on his way out the door,

I definitely accomplished my mission.

He's not gonna be the same after this.

Next up, Tanorria, please. Let's go.

I hope I cooked the
lamb the way it needs to be cooked.

There's only four of us left right now.

And the judges are paying attention

to the smallest details.

I cannot mess this up today.

- Tanorria, describe the dish, please.
- I have for you

a celery root and parsley
marinated lamb chop,

brown butter celery root pur�e,

some roasted carrots,

and a carrot and parsley salad.

Visually, it looks beautiful.
Let's get that right.

You got the Rolls-Royce cut there.

It's got that finesse.

Yep, it's cooked beautifully.

- What's in that marinade?
- I did some celery root tops,

parsley, thyme, olive
oil, salt and pepper.

Listen, the dish is good.
The lamb tastes delicious.

And the flavor is incredible.

Your pur�e is smooth.

Love what you did with
the celery root top.

- Really strong. Thank you.
- Thank you.

Lamb is delicious. That rub that
you put on the chop is great.

I love the sweetness and the earthiness

from the carrots in the salad.

I get you on this dish for sure.

- Nice job.
- Thank you.

Good job, Tanorria.

So the next home cook's dish
we want to try... Brandi.

I think I've
made a really good dish,

but this is the MasterChef kitchen,

and these judges might
not feel the way I feel.

So on the one hand I'm confident,

but on the other hand,
I'm scared to death.

I made a ravioli
stuffed with crab,

ricotta, basil,

in the Alfredo I have the
parmesan cheese and cream

and then on top I made a fresh salad.

Where is this inspiration coming from?

My ten-year-old
son loves crab legs

so I wanted the crab to be the star.

I wanted pasta to take the back seat,

and you to really taste the filling.

Technically, the dough should be so thin

that you could read a
newspaper through that dough.

Let me see if I can see that.

Look-- uh, I can see right
through the newspaper.

You know what the
headline is? "Great Pasta."

Yes.

The sauce is like
Morgan Freeman's voice.

- Yay!
- I mean, it is rich and decadent.

I just want a jar of that
sauce to take back to my room.

- Well done.
- Thank you, Chef.

Visually, the dish looks stunning.

- Is there cheese in that sauce?
- There is.

There's also the seafood stock,

heavy cream, butter, salt and pepper.

Wow, such delicate flavors.
Brandi, it's delicious.

It's the kind of dish
that you want the second,

the third, the fourth mouthful.

- Bloody good job. Well done.
- Thank you, Chef.

Good job, Brandi.

Last up, Dan.

Oh, my gosh. Dan's
deconstructed jambalaya.

Gee, I wonder where he heard that from?

Yeah, from me. Come on, Dan.

All right, Dan.

- Now, you had the basket from Tanorria.
- Yes.

What did you
end up making tonight?

I did a deconstructed jambalaya,

with cilantro rice,
jalape�o creamed corn,

a crab, bacon, pepper jambalaya,

and Creole-seasoned
shrimp, with a gremolata.

And what do you like about jambalaya?

Um, honestly, Chef, I haven't
really eaten it that many times.

Okay. Why make jambalaya,

if you don't have too
strong of a connection?

Is it because you heard
Tanorria just say it

when she was describing her basket

and it got locked in your head?

No, honestly, this dish

I created by following my palate.

- Huh. Tanorria?
- Yes, Chef.

What do you think of
Dan's interpretation

of the ingredients in your basket?

That's the direction I was going in.

Um...

my dish has a lot of similarities

to what she was going for.

Okay. Let's see how it tastes.

The shrimp is
pretty nice--

not overcooked, not undercooked.

The creamed corn is fine.

But overall, the
flavor's just kinda "eh."

I wanted more "Dan identity" on a plate.

You know, my big concern is that

to get into the top four,

it's just not good enough.

Overall, I wanted more
"Dan identity" on a plate.

And my big concern is that

to get into the top four

it's just not good enough.

Shrimp tastes good,
but rice is overcooked.

It's mush, it's bland.

And gremolata doesn't go with this dish.

It just doesn't make
sense. And here's the thing.

I've seen you cook dishes with less time

better than that.

Now that's what disappoints me.

I'm so frustrated. I did everything
I could with these ingredients

and it was definitely not my wheelhouse.

I put my own spin on it

and I'm just hopin' it
doesn't send me home.

It's an
extraordinarily tough challenge.

But tonight, there was
one particular home cook

that we feel really
grabbed the challenge.

Congratulations...

Brandi.

That was a stunning dish.

- Nice job.
- Thank you, Chef.

Well, home cooks, this is
an elimination challenge

and someone is going home.

David, Dan, please
come down to the front.

Gentlemen, one of you
will enter into the top four,

the other one will see
their dreams end tonight.

Dan, you are one talented young man.

Unfortunately, that basket
got the better of you

and the dish ended up looking confused.

David, you've done brilliantly
in this competition.

But tonight, your attitude
got the better of you.

David, please step forward.

David,

you are not...

going home tonight.
You're into the top four.

Get back to your station.

Hey man, good job.

Dan, you've done
well. Keep your head up high.

- How do you feel?
- Chef, it's just an honor

to learn from the greatest.

I am so much better at cooking
than when I arrived here.

- You would not believe it.
- Well done.

Thank you.

Come and say goodbye, please.

It's been an honor.

Pleasure to meet you.

- Get in here.
- Christina.

- You keep that sunny disposition.
- I will.

- It's infectious.
- I will, I will.

Stand here. One, two, three, four.

You know them. All final four.

Dan, in your mind,

who's gonna become
America's next MasterChef?

If I have to choose, I gotta say Brandi.

She's come so far and she's killin' it.

But, please, take your apron off

and put it on that bench.

- Thank you. Good luck.
- Thank you, guys.

Bye, Dan.

I know I'm supposed
to feel sad right now...

See ya.

...but dude, this has been awesome.

Whoo-hoo!

I came in here as "Dan, the frat guy."

The best way to turn your lady on

is to turn your stove on.

Then, I was "Dan, the testicle man."

- Didn't like that one.
- Dan, how do you feel?

I just got balls, Chef.
It's pretty self-explanatory.

And now, I'm "Dan, the chef."

I love the color, the impact was lovely.

- It's delicious. Well done.
- Thank you, Chef.

- Cream cheese crust. Yes.
- Yes.

I learned so much

and I made it into the top five.

I'm like a totally different Dan.

And I'm just excited
to go out in the world,

get a new girlfriend,

and cook her a
three-Michelin-star dish.

It's gonna be awesome.

Coming up...

the four best home cooks in America...

Red team, blue team. Our
food critics are arriving.

...take on the season's
most intimidating challenge.

- Holy ( bleep ). - They can fill your
restaurant up for six years,

and they can shut your
restaurant down in six months.

These critics are gonna tear us apart.

- Underseasoned.
- Stringy.

- Sloppy.
- No.

- This is crazy.
- And it all ends...

- Your reviews.
- ...with a bombshell

that changes the whole competition.

For the first time in
MasterChef history...

Oh, my God.

Whew, God.

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www.addic7ed.com

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