MasterChef Season 4 Episode 9 US 2013

previously on MasterChef the pressure test went into overtime with a battle royale in Las Vegas this isn't just any Vegas restaurant it's mine to determine which of these four home cooks would be eliminated when the Tasha and Beth's beat the odds blue team won Luca and Kathy went head to head the stakes don't get any higher than those who decide who would be cashing in their chips for one of you your MasterChef journey ends here tonight the winning home cook from Vegas returns to the MasterChef kitchen please welcome back and it's a mystery box from another world I have no idea what I need these ingredients are this may be the most difficult mystery box in the history of MasterChef the guest judge in the elimination test is an American food icon who also happens to be Joe's mother tonight one more home cook thank you for nothing seize their dream will come to an end walking into the MasterChef kitchen today I'm so relieved to be here I did not leave my family and my son at home to just go home with nothing I want to be in the culinary world and I'm fighting for welcome back from Vegas everyone Luca and Kathy went head-to-head in an epic battle on the Vegas Strip and it was close very close but we had to send somebody home so in a moment either Luca or Kathy will walk through those doors Kathy and I instantly we were like best buddies and it's gonna be really hard if she leaves please welcome back welcome back I'm great to see you he's nice to be back at home is a huge emotional blow for me I'm definitely alone now I don't have not one person that I can really talk to I don't like these people and they don't like me it's time for your next Mystery Box challenge as with every Mystery Box challenge the contestants have to prepare cook and present one incredible dish using all are some of the ingredients inside the box now this mystery box will get a huge advantage in the upcoming elimination challenge after which at least one of you will be going home on the count of three lift your box I'm from Texas you know I do a lot of barbecuing and I'm hoping that it's a piece of meat that I could season up good serious you know make it real juicy what I left over that box I hope that it's not something that's completely out of my comfort zone I'm just a rustic Italian cook from South Philly like I want to make awesome three lifts which language is this this Russian Oh what is that did you give us you guys all look a bit puzzled and that's the idea this is a bounty of ethnic ingredients from Russia Spain China all around the globe usually we tell you exactly what you have on your mystery box today however you'll have to work it out for yourselves the figure of a great chef is the ability to discover and conquer any available ingredient anywhere in the world and have the skill to make it taste delicious so take these exotic foreign ingredients and make us one delicious dish in 60 minutes your time starts creepy things go over here my strategy is to open everything try everything I think I'm gonna use a lot of the elements here because I want to show off that I'm not scared of these unknown ingredients pull bad they're so bad that's one now kind of like venison northern European very lean that's the good sense yeah some type of steak or something I'm just trying to get an idea of what it is right now I'm gonna pick your protein I would also take a close look at this Mihama which is Spanish salt cured tuna here we have Okinawa sweet potato so obviously from Japan it's a nice purple color inside it's kind of like a yam it's super stretchy base toxic these are the cod liver very popular in Russian patties it's gross that is the most disgusting thing I've ever seen in my life just ground mustard Chinese Grand Mosque ñ sorry needs to be reconstituted rehydrated and it comes out like a texture of a noodle wow this is Chinese pubic hair it's like a Halloween costume in a bag put it on right now oh that's hair that's that's a legitimate bag of hair well you have to be really hungry to eat this what would you make graham I see a piece of protein right there I'm going right after that I'm doing elk like pan seared sliced in Cuba roast off some of the Okinawan sweet seems like the obvious easy route though right absolutely but I think if I can perfect that I'm home free 25 minutes gone you've got 35 minutes to go I've been on such a big stage playing in the NFL I don't get nervous when I'm cooking I'm Ashley like Tom and in my own zone hey boss that's some good-looking meat on the grill do you know what it is I have no idea but I know it's a game because they don't have a lot of fat in it so I pound it out to try to make it change that's a good idea smart yeah and I got a pureed I know it tastes kind of like sweet potato stuff a little cinnamon in there little cream good luck thank you chef's what do you make you I'm gonna do kind of a stack salad cuz all these flavors there's some great bitter notes there's some great sweet notes I'm gonna mix in baby eels I'm assuming so you're comfortable yeah I'm feeling all right 20 minutes to go all right you know they make it I'm trying to do maybe like a surf-and-turf type thing what is that that it's some type of steak and taste delicious I cooked it real quick what's in the pan what you got going on this is like some type of um clams this is like a little baby eels or something okay and I'm just see if I could make like a salad with discs and I'm hoping that they flavors come together good luck Reitman so what we going for I'm gonna do kind of a taro root puree a little sweet to a little bit of acidity for my tartare Tata yes so how you gonna spice that Tonto a little bit of lemon zest some herbs it's gonna liven it up make sure it's bright I think lemon zest the best way to go good luck Thank You chef so based on everything we've seen who's your money I'm Jordan isn't this comforter totally unfazed can identify 95% of words agrees then he's able to identify most of the resources and use that knowledge to construct the plate that I think will put him on time I'm going straight for Eddie everybody knows the meat he's got a cook I think that's gonna be Wow throughout the Mystery Box challenge the judges taste elements of all the home cooks dishes as they come together they now take one last look to choose the top three standouts and the winner of this challenge will receive a major advantage in the next round I look at my dish and it looks awesome it's probably the best-looking dish I've played it so far this is me on a plate and this is what I do great job there were three stunning outstanding dishes that were deeply conceptualized the first dish you want to bring forward all the components were wealth seasons beauty put together and just the overall balance absolutely spot-on that dish belongs to finally like I'm in the top three I've been working hard you know and putting out good dishes it's paid off and you know I'm happy Wow let's escape go that's easy to do everybody can cook a piece of meat first of all what do you think your dish is I'm not sure about the meat I know it's very gamey well let me tell you first what's on the plate chai please do the puree is a purple Japanese sweet potato and the protein elk flank okay now how did you cook the elk just a quick sear on it fled in looking for medium and the greens I fried them in a little olive oil lemon zest salt and pepper that's delicious the balance is correct the sear and the elk stunning the puree is just smooth delicate and really well put together good job thank you well done thank you the smartest thing in that was that lemon I mean to cut through there's cinnamon there's some acidity so it's not just heavy puree has actually lightens it up the greens are delicious great strategic choices and pull it off job thank you this dish may look simple but it's actually very complex good job thank you very much the second dish that we would like to examine further it was extremely creative and beautifully presented step forward Jordan all right beautiful hey so you tell me what the dish is it's a cold salad with like a black vermicelli base of noodles with sea grapes in it for the saltiness and then there's guessing maybe like a tuna jerky some greens of sort maybe a bok choy cousin or something how about on top here crisped up some worms of sort so they're baby eels all right what do you think this was at the bottom some sort of black vermicelli noodles actually a Chinese black moss tastes great really smart being able to utilize these things and put it together Thank You a good job Thank You chef it's mom you've got the balance right the seasoning and then these chips you know to put that into a crisp and get it that tasty without saltiness you brought that in welcome to the top three great job chef thank you thank you the third and final dish that we want to taste please step forward be be late whilst you visually put things deeply on the plate you need to season them it's a beautiful plating from a guy like you to get that kind of finesse really impressive tell me about the dish I was tasting everything and I was trying to see what could work together so when I seen steak I've seen seafood I thought I taste it now and I could have ate that just by itself because you know in Porto Rico we get the cans like that we just eat them just like that no surf-and-turf courageous beautiful plating you were able to kind of hit on all the notes sweet salty tangy it's like an orchestra playing a symphony all at the same time this is a tour de force congratulations thank you delicious seasoned beautifully the balance is incredible and especially with that note of the acidity at the end this garlic's of a gastric finish which is tough to pull off I don't think this is a fluke I think you've nailed it thank you gentlemen three stunning dishes there can only be one winner the person that cooked the best dish tonight will gain a huge advantage unlike any other advantage we've given out in the history of this competition congratulations city yes now I get a chance they can choose the next move in the competition NZ you ready yes sir let's go go Eddie is now in control of the elimination test where at least one person will leave the competition welcome Eddie to the mossy country but the one thing he can't control is the theme of the challenge as always that is in the hands of the judges today's elimination challenge focuses on the type of food that's very near and dear to my heart pasta with the filling the first pasta you have to choose from comes from the region of northwestern Italy Piedmont I'm yellow t there's a lot that could go wrong with this pasta you have to be extremely careful to get the amount of filling and thickness of the pasta just right and this I promise you is very very difficult your next choice is a pasta that's actually a favorite of mine it has a really memorable shape and an abundance of filling metaluna Mezzaluna the trick is getting that feeling just right it needs to be properly seasoned and perfectly cooked your final choice is very special pests there's something that's served at festivals and very special occasions it's known because it is the bomb bomb because of the shape and the texture calamari pasta look at them they're filled with mozzarella and served in a delicious tomato sauce Wow that seeing as you won the Mystery Box challenge your first advantage is that you will not have to cook in today's elimination challenge which stuffed pasta will everybody out there have to make I want to go with the most difficult dish mom so I choose because 81 this Mystery Box challenge is safe from elimination the theme of today's elimination challenge is stuffed or filled pasta in the pantry we gave any three different kinds of stuff pasta to choose from any chose agnolotti to help you out we're gonna give you a demonstration on how to make the perfect agnolotti but rather than me show you I've invited somebody else to show you how it's done someone who can still teach me a thing or two about pasta in fact it's someone who taught me everything I already know about pasta please turn around and welcome help you out we're gonna give you a demonstration on how to make the perfect onion lovely please turn around and welcome best-selling cookbook author and restaurateur mama it's clearly about the Amish like my culinary Idol like I worship her I don't want to learn how to make anybody for four years now and to be taught by her that's gonna be awesome you look amazing thank you thank you I have three sons here today I'm so excited everybody this is Vidya Bastianich one of the world's foremost experts on Italian food please thank you put these on oh very nice there's just one more very tiny twist Eddie you now have a third advantage you will now get to decide which two of your fellow competitors will not get to witness Lydia's demonstration I'll kill you where you stand daddy I immediately start thinking strategy you know try to think of everybody's weaknesses and their strengths and I know that it has to be someone that is great competition and someone that I know will definitely struggle if they don't witness this I don't think they have a lot of pasta experience but they are extremely good cook so first person I would have to peek would be James James son of a bitch any he views me as a serious threat and he should I'm not mad at him he's playing the game and he's playing the game smart Wow for my second choice being around this person I noticed that they ask a lot of questions and they learn a lot of things by asking a lot of questions so I'm gonna have to say Lin I am so screwed at this point I've never made anybody so if I don't get to learn now it's not gonna happen James and Lin please both of you leave the kitchen and wait until this demonstration is over as for the rest of you make your way down I'm shaking alright guys so where do we begin we're gonna make just simple egg pasta this is about a pound of flour you make a well here there's four whole eggs and five egg yolks put it in here a little bit at a time so the ratio of liquid is very important you want the past to be smooth and buttery and soft you'll continue the kneading we do it by hand because that's the best way to do it so from here we let it rest 20 minutes well not kill any one chance so like actually see that our life and then is taken from you if I survive this he is target number one from here on out so we start with the hand crank er on the lowest setting you want to get it to this kind of consistency should be translucent it has the right feel yeah is it a very simple filling of leftovers beef salami roasted chicken veal any kind of meat you have leftovers you're making the filling the texture is important you can do a hand grinder you don't want to put it in the food processor you don't want it to be pate your pasty you begin one way then you put the other so back and forth and then right into the boiling water always put a lid on the pasta because it gets your boiling point right back up making a good honest sauce we put it in here you get a little bit of butter ready and you bring those cheese no I'm gonna put the sauce just enough sauce all around and then the less grana padano I know lagdi a traditional simple dish but is not so easy to execute okay James Lin please back to your stations thank you you have 60 minutes to make us some delicious agnolotti that will make my mother proud your 60 minutes starts now me and Lynn are both in that same boat is we're gonna make Angelotti and we have no idea what it looks like traditionally I want to put myself in this dish I didn't grow up at Italy like I grew up in San Diego where we enchiladas and Californian burritos I want to use what she taught us at a demo I don't want to copy it so I'm thinking of the ingredients that I use at home bell peppers and jalapenos and I want to put my own twist on the pasta dish that Joe's mom showed us how to make today what's the biggest mistake that you make at the beginning this trial beginning with the pasta is not working it enough and then the rolling part the rolling part is very touchy if it's very fine then it breaks yeah if it's too thick then it gets too to the success of this dish is a balance between the texture of the pasta the amount of the fillings and then the amount of the sauce on top I loved watching the demo so I'm just gonna try to imitate that but incorporate different needs I'm gonna do some oxtail and some braised short rib they're both really rich so it should make a great filling alright Johnny what's the plan what do you got gonna try and make a smoked maple syrup alfredo sauce a what putting maple syrup and Italian food is like sacrilegious we use a lot of maple syrup in Italian cuisine it actually exists in Italian cuisine in New England it's actually very popular maple alfredo is very popular up front all right good luck thank you Lynne what's the feeling joins are charred leek and shrimp 90% of the fillings in cider and a lot C are grind when you blend and blitz it goes tasty so like baby food and you destroy the textures look down here 1 2 3 4 5 6 7 8 meat grinders 1 blender pure and that's you are you going home tonight all the flavors I know I can win this competition but if I screw this up I could be going home and my heart is sinking to the floor and I'm thinking oh gosh Lin are you going tonight no I'm not cuz you've seen up something down right now it looks like Lin is struggling pretty bad to be able to knock him out right now it would be a big advantage for me so I'm pretty happy right now with my decision Howard Jo how you doing you make a lot of pasta I do not make a lot of pasta at all I'm actually San Diego's not really known for their Italian foods so what's the filling shredded braised chicken bell peppers and a little bit of seasoning what do you think about putting bell peppers in the stuff it's unusual yeah I would taste that pay attention you know it took a lot about textures and all of that I will do so we doing with the asparagus I'm not sure yet Wow right James what are you cooking I'm doing a ricotta parmesan Angelotti that I am tossing in a alla vodka sauce the tomato alla vodka sauce was miles away from Piedmont Lydia didn't go anywhere near that you think this tomato vodka sauce is gonna blow her away I think it's gonna be unexpected and I think given the fact that I didn't watch any type of instruction it's going to be delicious and tastes great good luck thank you Krissi I bought you my mother how you doing I would shake your hand but I have flour okay if Jesus came down and stood next to Lydia I'd be like yo what's up dude Lydia how are you they're right here there's just under five minutes to go your posture should be hitting the water very soon if it's not in already Christie's looking very competent James is looking very composed I was looking very shaky and lean he's looking at his death I think that Eddie might have dealt Lynn an ace that will take him out of the competition why hasn't that guy eyelid on top of her past that brings enough to boil if she's not boiling water at this point she's dead boiling oh the boss this should be in the middle of a furious Boyle ride down ready to come out Boyle better you gotta put it in or she's not gonna have anything in the plate two seconds to God I realize that that pasta can't cook in the time I have left so I just threw three agnolotti and the pan fits and butter going a little pasta water right Eddie make your way down on the balcony we're now gonna taste each and every one of your dishes and on the back of that at least one of you will be leaving tonight Lidia who should we taste first please James James let's go please thank you there's no way around it that's sucked not being able to see that demonstration what's in here I did a agnolotti alla vodka I have no idea what to do with the agnolotti you were not here notwithstanding that the shape is fair the ratio of stuffing to the pasta it's good the taste is good I know you're at a disadvantage James but flavours thank you I think it's a good dish I like the flavor of the sauce the filling is really yummy this tastes like you've made it a lot good job thank you I don't think I'm gonna be the top one or top two in this but I'm not going home who'd you like up next Lin I look at my dish and I think this could be it this could be your ticket home right I mean first of all you're up against it hey you didn't see the demo and B you're using a blender to puree the mix I saw that pureed cat food in that mixer and it was like first thing I looked at was Eddie on the balcony thinking smart move cuz you were out your death what's in there it's a short rib and ricotta filling and the sauce is a charred leek brown butter with a little bit of the brace under season again and you've got a sort of awkward thickness to this pasta you didn't see the demonstration but it's laid out one sheet brought up and nip together you folded it and lifted it up because I've got a double layer of pasta which makes it so inconsistent I think Eddy play to Spencer this one he did so you consider yourself a front-runner in this competition not after this then you know sometimes an advantage put someone in a trouble spot but it's very rarely someone can use an advantage for such an accurate and precise strike at a very vulnerable target as Eddie did with you today he hit you in the bullseye and he could have picked any of the 14 people and I don't think he could have been as effective as picking me I could be going home the judges are continuing to taste the dishes prepared by the home cooks in the stuffed pasta elimination tests very rarely someone can use an advantage for such an accurate and precise strike daddy you bitch you in the bullseye Lydia whose dish we'd like to taste next Johnny I know that you give me a hard time for using maple syrup and Italian food but I think they're gonna like it say butternut squash and record any loading with a smoked maple alfredo sauce so the butternut squash has its weakness with ricotta and then the sauces with the maple and Alfred it's a bechamel with its grand Padano cheese maple syrup is not Italian at all we don't have it in Italy we don't make it I'm gonna taste to see how they work together in my mind they don't work together it's it's more of a desert you know maybe if you put some cinnamon on top of it and some granulated sugar you can take it for dessert as pasta it just doesn't work there's no harmony there Jessie I'm so sick of Jessie southern belle do no wrong Little Miss Manners I'm not impressed by her cookin so the filling what's inside that oxtail and short rib was just a little bit of the chicken Villa here's the thing I mean the pastures beach the filling is seasoned stunningly and I think there's a target on your back because everyone thinks you're in this competition because you look good you're in this competition right now because you cook good never forget that and again that's proved it great job let's go to Christmas I made it Swiss chard and pancetta stuffed agnolotti the sauce here that you made just simple just simple butter sauce and I put a little veal reduction over I don't want to keep it simple because they were a little non-traditional with the filling good thank you the ratio filling for the dough is is good you get a nice mouthful of dough and just enough filling to kind of support it and the simple sauce goes well with it I've been watching you long enough I should have continued success thank you this is like the ultimate validation for me Lidia whose dish was like to taste next please Beth let's go thank you I'm dreading having different my dish because there are two scenarios worst case and worser case it's ricotta and herbs and watercress and goat cheese I like the idea of the herb filling and then of course the actual pasta being undercooked that was sad to watch I would hate to see you go home on this I would hate to go home because I can't boil water right but I mean it could happen I know I wouldn't be surprised at all if it did Howard walking up I'm not 100% confident in the dish that I'm bringing out the plating isn't that great but hopefully the flavors come together so what is exactly this stuff don't pepper jalapeno braised chicken and then it's spiced with a little cumin yeah cumin is a spice that it's not used a lot in pasta making or stuffing yeah what I get here is a mouthful of peppers okay it's not harmonious with the pasta dish like this classics work and they're appreciated time after time otherwise they wouldn't be called classic worse get a good connection to the basics don't just fly off on her way okay I don't understand she's been nice to you but the whole thing with you is you have this very cavalier attitude don't know what you're cooking what dish you're making with ten minutes left then you come up here and get misty-eyed with us like oh poor me again I got screwed up I'm getting tired of it because if you were smart you would duplicate a plate the fact that you're not even thinking of playing this game properly is really annoying I mean I'm gonna taste this you want 15 Oh same dishes up here if you're here putting your spin on everything you make because you want to show us how cutesy and intelligent and crafty you are well that's gonna get you a one-way ticket back to wherever you came from and then you can show your friends and the six people who told you we're good how cute and smart you are when you're home cooking at dinner parties while the rest of this group goes on and competes to become the next MasterChef so I want pasta cooked properly because you know what the only thing that's worse in a cook who can't boil is a narcissist in full denial thank you for nothing I chose just this is a competition about flair about finesse about creativity not about copying someone else so you can win a quarter million dollars if you're here putting your spin on everything you make because you want to show us how cutesy and intelligent and crafty you are well that's gonna get you a one-way ticket back to wherever you came from because you know what the only thing that's worse then a cook who can't boil is a narcissist and full denial thank you for nothing tonight there are two standout agnolotti dishes that really impressed Lydia the first dish we actually expected perfection from that person and they delivered it had a perfect ratio of filling to dough work beautifully seasoned perfectly this person is becoming a front-runner congratulations Krissi from the birth of my child this may be the happiest day of my life but the best dish of the night had incredibly delicious filling the balance of textures worked perfectly it was almost as good as her dish and that dish belongs to Jessie Krissi and Jessie you are now team captains in the up-and-coming challenge I've been team captain twice I've never been defeated as a team captain this is awesome what a great advantage I'm a force to be reckoned with so now the bad news usually we only bring three people down today there are four people that really disappointed me and my fellow judges please come down Johnny Lynne and Beth Johnny and Beth please step forward - dreadful dishes underwhelming badly thought out and on the verge of an insult on any other night in this competition you both could be going home but luckily for both of you two other people were even worse both of you back on your stations if Howard stays and I go home then I must have really screwed up my dish to make that happen I'm like nervous and my hands are sweating I love cooking this is my passion I'm just praying that I'm not gonna be the one that goes home Lin your dish was a total mess the balance was incorrect the texture was all wrong the pasta was badly utilized quite frankly your worst dish so far in this competition Howard you've got this ignorance that you wouldn't absorb the kind of magic this lady has spent nearly six decades creating one of you has reached the end of the road I would like that individual to leave this competition in a dignified manner by removing his apron plays the only station and leaving the MasterChef kitchen that individual knows who he is to the honorable thing Lyn's one of the top guys here he's a better cook than I am and he shows it with his plates I got here and I got an apron and I got to compete thousands and thousands of people did it I did as best as I could the actual cupcake is definitely the hero a bit like you tonight good job thank you and I feel amazing about it thank you out thank you my dreams about being in the coronary world are even more alive than they were before I got here I'm leaving a better cut for sure

Channel: SuperAmericanShow

Views: 3,041,108

Rating: 4.7598572 out of 5

Keywords: masterchef, season, 04, so, episode, 09, us, 2013

Id: 79Sg-sBc-H4

Length: 41min 26sec (2486 seconds)

Published: Thu Jun 20 2013