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00:00Previously on MasterChef Generations...
00:02It's an infamous tag-team challenge.
00:05It's freaking insane.
00:06Rebecca, since you were the winning captain
00:08from the last challenge, you get to pick pairs.
00:12Nice. Switch!
00:13Let's go!
00:14You're killing me, man!
00:15Looks good, looks good.
00:16Put it down!
00:17This is not quite the dream team I had hoped for.
00:19Here are the mushroom scallops.
00:20I didn't hear in the first part.
00:22You're the only team that hasn't got their proteins on.
00:24Who cooked the hockey puck?
00:27I did, Chef.
00:28That's well done.
00:29The home cook leaving the competition tonight is Jeet.
00:35The first time tonight, we have four cohesive dishes.
00:38Congratulations, blue team!
00:42Tonight, something's brewing.
00:45You will need to make a restaurant-quality dish
00:47featuring coffee.
00:48I'm going to show you how to make an amazing dish
00:50using coffee five ways.
00:51I love these demos, you know that, right?
00:53And with the top ten within reach...
00:55Kimberly and Michael, you have an advantage.
00:57Think about hitting some direct targets.
01:00Yeah, they are not happy right now.
01:02A 45-minute dessert is a nightmare.
01:04This is one of the most difficult ingredients.
01:06You can do this, you can do this, you can do this.
01:08Oh, dear God.
01:09This is going to send me home today.
01:11Oh, no.
01:12Well, you put her in that position.
01:13Lord.
01:14Oh, my God.
01:15I think something went wrong along the way.
01:17It's like cappuccino and sand.
01:18It's safe to say that Michael and Kimberly
01:20wounded more than one target tonight.
01:28Mmm.
01:30Something's brewing.
01:31Yep.
01:32Something is brewing.
01:34Oh, my goodness!
01:36Woo-hoo!
01:38Oh, my goodness!
01:41Last challenge, I learned that as much as you can be confident,
01:45you always have to be putting your best foot forward
01:47and never feel comfortable,
01:49because that's when you get blindsided.
01:52Nice.
01:53Smells good in here.
01:54Welcome back.
01:56Something's brewing.
01:58Oh.
01:59Horacio, are you a double espresso man?
02:01I am a Brazilian coffee.
02:03Dark, sweet, hot.
02:06That's me.
02:07How do you like yours in the morning?
02:11For religious reasons, I don't drink coffee.
02:13Oh, wow.
02:14Wow.
02:15Okay.
02:16Now, there are two more dishes to go.
02:18For religious reasons, I don't drink coffee.
02:19Oh, wow.
02:20Wow.
02:21Okay.
02:22Now, there are 11 of you left.
02:24Survive this challenge,
02:26and you are in the top ten of MasterChef Generations
02:30alongside Kimberly and Michael.
02:32Woo-hoo!
02:35Now, whoever wins tonight's challenge
02:38will not only win another huge advantage,
02:41they'll also earn the final immunity pin of the competition.
02:45Oh, my God.
02:47Let's get that.
02:48That's right.
02:49All of you, it's time to wake up and smell the coffee.
02:51Now, that coffee's not just there to lift your spirits
02:54because tonight you will need to make
02:56a restaurant-quality dish featuring coffee.
02:59Okay.
03:00This is one of the most difficult ingredients,
03:02but to help you out,
03:04I'm going to give you a brief demonstration.
03:06I'll show you how it's done.
03:08Ooh, that's so cool.
03:09Right.
03:10All right.
03:11There you go.
03:12Okay.
03:13I'm beyond fortunate.
03:14A lot of people are just, like, happy to see Gord out in public.
03:16Like, I'm seeing him actually cook a dish.
03:18I love these demos. You know that, right?
03:20Yes.
03:21Just, it's mind-blowing.
03:23Now, I'm going to show you how to make an amazing dish
03:26using coffee five ways.
03:27Wow.
03:28First off, a dry coffee rub.
03:30Smart.
03:31Now, let it absorb into that filet mignon.
03:34It actually helps it tenderize as well.
03:36Now, pan, nice and hot.
03:38In.
03:39Just a little touch of garlic,
03:42a little bit of rosemary, and a little bit of thyme.
03:46In the next pan, we're going to start the sauce.
03:48Lightly chop your shallots.
03:50Okay.
03:51It's fine.
03:52Just roughly chopped.
03:53And this is going to start that beautiful café au lait sauce.
03:57Garlic in.
03:58Sweat off those shallots.
04:01And coffee butter.
04:03Put that onto the shallots.
04:05I'm going to add bourbon.
04:07In.
04:08Bombay.
04:10And burn off that alcohol.
04:11Really important.
04:12Yes, chef.
04:13Okay, got the sweetness from the shallots
04:15and the bitterness from that beautiful espresso.
04:19A couple of tablespoons of stock.
04:21And we start that sauce rolling.
04:23Yep.
04:24Now, take a look at that filet.
04:26Got that really nice crust.
04:28The crust protects the filet,
04:30and the acidity within that coffee
04:32really does amplify that flavor.
04:35Now, put that into the oven for about four to five minutes.
04:40There.
04:41Sauce.
04:42A couple of tablespoons of cream.
04:44You can now smell that lovely, nice, bitter coffee.
04:49Now, get your mushroom
04:51and just crisscross them nice and gently.
04:53That way, when they roast,
04:54you get beauty cooked inside as well.
04:57Salt.
04:58A little touch of pepper.
05:01I've got this nice espresso dust with porcini.
05:04And that coffee will extract that water from the mushrooms,
05:07make them a lot crispier.
05:09Sauce.
05:10Through to the sieve.
05:12And just let that sit there.
05:14Right.
05:15Mushrooms.
05:16Flat side down,
05:17and literally let them roast.
05:19Now, here we've got some Belgium endive.
05:21These are incredibly bitter.
05:23So, we're going to dust them lightly with powdered sugar.
05:26That starts to extract the bitterness.
05:29From there, coffee liqueur.
05:32We'll drizzle that over.
05:34And, of course, balsamic vinegar.
05:36And that starts to beautifully marinate.
05:38So, we've got the sweet, the sour, and the bitterness
05:40coming from that lovely coffee liqueur.
05:42Okay.
05:43Now, mushrooms.
05:44Just turn them once.
05:46I'm going to take a little touch of my coffee butter
05:48and now start basting those mushrooms.
05:51Watching Gordon is watching a genius at work.
05:54And I'm trying to be a sponge
05:55and absorb everything that Gordon's doing.
05:57But I've never cooked a coffee before.
05:59This is going to be so hard,
06:01and I'm feeling a little nervous.
06:03Now, our filet.
06:04Allow that to sit,
06:05and we can start sautéing the endive.
06:08Beautifully done.
06:09Right.
06:10Coffee number five.
06:12The sweet potato puree.
06:14Inside here, we've got some
06:15beautifully boiled sweet potatoes.
06:18In to your blender.
06:20And then, from there,
06:21take your coffee butter
06:23and then whip up those potatoes.
06:27Right.
06:28Now, for the plating.
06:29Get your endive onto the plate.
06:31Take a really nice spoon of that puree.
06:34Just sit that at the top.
06:36Simple. Elegant.
06:37Mushrooms sit on there.
06:39Wow.
06:40Take your filet.
06:41Take your coffee sauce.
06:43This is a café au lait sauce,
06:44so just lightly with the coffee.
06:46And then my greens,
06:48just to bring that little touch of freshness.
06:50Finally, a beautiful dust of that coffee powder.
06:57And that's how a true master chef
06:58masters coffee across a dish.
07:05Great.
07:09Okay, guys.
07:10You will only have 45 minutes
07:13to make your coffee dish.
07:15Now, Gordon used it in five different ways.
07:18Tonight, we want to see you use coffee
07:20in at least two different ways.
07:23Okay.
07:24You could go sweet, right?
07:26You could go savory.
07:27Okay.
07:28But with only 45 minutes, guys,
07:31a sweet dish might be a bit of a grind.
07:34Mmm.
07:35Now, Kimberly and Michael,
07:37since you won the tag-team challenge last time round,
07:40tonight, you get to pick not one, not two,
07:45but three home cooks
07:47that will cook a dessert with coffee.
07:50Oh, man.
07:52No way.
07:54Wow.
07:55Take a moment and really think
07:57about hitting some direct targets.
07:59Oh, wow.
08:00I am not a dessert person.
08:02I am definitely a more savory cook,
08:05so if I get sweets,
08:07I know I'm going to be in trouble.
08:09Oh, my gosh.
08:11Oh, dear God.
08:13Let's do it.
08:14Okay, okay.
08:15I like that.
08:16Okay, right.
08:17Kimberly and Michael,
08:18the first person cooking dessert is...
08:21So it's given that this is definitely a disadvantage.
08:23It's going to be extremely difficult
08:24to make this in 45 minutes.
08:25I think this person's a very strong cook,
08:27but they're probably going to struggle here.
08:30First one is Adam.
08:31Adam.
08:32Man.
08:33Right.
08:34The second person.
08:35This cook is definitely well-versed in baking
08:37and can handle challenges really well.
08:40Rebecca.
08:41Oh, dear God.
08:42Yeah, okay.
08:44Right, and Michael, the third person.
08:46Got to give the disadvantage to the strong cooks, you know.
08:48That's the name of the game.
08:49Becca.
08:50Becca.
08:51Wow.
08:53Ouch.
08:54Rebecca, Adam, and Becca,
08:56you have to make a dessert.
08:58The remaining six of you can make whatever you want
09:01as long as it's infused with coffee.
09:04Two ways.
09:05Right, is everybody ready?
09:06Yep.
09:07Yes, chef.
09:08Your 45 minutes starts now.
09:11Off you go.
09:12Go, go, go, go.
09:13Oh, boy.
09:14Come on, come on, come on.
09:15All right, let's do this.
09:16All right, where's the espresso powder?
09:19Feta cheese, feta cheese.
09:20Okay, there's raspberries.
09:22Coffee's medium roast.
09:24I'm excited for this challenge
09:26because coffee is a staple in my Mexican heritage,
09:29but I haven't been in the top yet,
09:31so I need a top dish.
09:33We are one step away from top ten,
09:36so I have to nail this challenge.
09:39I need to get that top ten.
09:43Come on.
09:45Go, go, go, go, go.
09:47How you doing, Becca?
09:48Good.
09:49You got a good idea?
09:50Yep, I'm doing no-bake cheesecake.
09:52Let's focus, let's focus.
09:54So I'm including coffee in a coffee-rubbed lamb,
09:56and then I'm doing a coffee salt finish on my potatoes.
10:01I love coffee.
10:02I drink it every morning,
10:03but it's never something I've actually worked with in the kitchen,
10:05so I just went off instinct, what I thought would work,
10:07and we're going to see if it actually does or not.
10:11So I'm doing a coffee panna cotta
10:13with a spiced coffee poached pear.
10:16A crucial part of this challenge
10:17is going to be making sure my panna cotta's set.
10:19I have to be precise,
10:20so there's a lot going on for sure.
10:23Ten minutes gone, 35 minutes to go.
10:27Come on, guys.
10:28All right.
10:29Okay, so my question for you two chefs,
10:31why cook with coffee?
10:33Coffee has the most amazing flavor,
10:35and so the acidity is equivalent to the tannins in wine,
10:38but more importantly for me, it tenderizes your protein.
10:41But if that pan is too hot, they burn it,
10:43so it becomes bitter.
10:44Absolutely.
10:45And then think about that coffee liqueur.
10:47It's so powerful,
10:48so they have to be very smart how they integrate that.
10:50Yeah, they can completely overpower a dish.
10:52What can I do, what can I do, what can I do,
10:54what can I do, what can I do?
10:56I won the first baking challenge,
10:58and I have my idea, I have my direction.
11:00I don't know if I know coffee well enough
11:03to be able to make a really good sweet dish with coffee.
11:06It makes me nervous that having an ingredient
11:08that I can't even taste will take me out.
11:12I just know I need to keep my head down.
11:14You can do this, you can do this, you can do this.
11:16And just pray and hope that it's done in 45 minutes.
11:19Breathe, settle, breathe, settle, breathe, settle, breathe.
11:34There you go.
11:36A little cup of that.
11:38Gotta get this in.
11:39So, in this coffee challenge,
11:41they need to use coffee in two ways.
11:44And Kimberly and Michael nominated Becca, Rebecca, and Adam
11:48to go down the dessert route.
11:49Yeah, they are not happy right now.
11:51A 45-minute dessert in any kitchen is a nightmare.
11:55And if there are mistakes, there is no time to pivot.
11:59Right, 30 minutes remaining.
12:01You don't even know how much coffee's in here.
12:03Horatio, how are you using the coffee?
12:05Liquor, ground it, and the beans.
12:07Okay.
12:08I am making a coffee crinkle cake with a chocolate coffee sauce.
12:13I got a curveball today picking me to do dessert.
12:16I got a target on my back.
12:17Little Miss Kimberly is coming for me,
12:19so I'm going to show her that she picked the wrong person today.
12:23How you feeling, Warren?
12:24I'm good. She's in the oven.
12:26Looks good.
12:27Okay, good.
12:28Goodbye, cream.
12:29Becca.
12:30Hi, Chef.
12:31Oh, my goodness me. No one saw that one coming, did they?
12:32Nope, nope.
12:33Can't even drink coffee, and I respect that immensely.
12:35So, who's going to taste this?
12:37I'm confident in the balances and the measurements I have,
12:39and I'll go by smells.
12:40Tell me about the dish. What are you doing?
12:42So, I am making a no-bake coffee cheesecake.
12:45The coffee liqueur caramel syrup,
12:47and then chocolate-covered espresso beans.
12:49Love that. So, don't waste too much time doing this.
12:51The chocolate is not the essence.
12:53It's the coffee.
12:54It's the coffee, yes.
12:55Okay, and just under 30 minutes to go.
12:57Good luck. Yes?
12:58Yes.
12:59Oh, boy. Man.
13:01Cinnamon.
13:03Warren.
13:04Yes, sir.
13:05Where are you using coffee, young man?
13:06I'm using coffee on the veal chop,
13:07and then I've got coffee on these beautiful red cabbage.
13:10Oh, I love that.
13:11I've got coffee in the sauce.
13:12And what is that? Is that your sauce?
13:13This is my sauce.
13:14And it's over-reduced.
13:15You're going to burn it in a millisecond.
13:16And it's going to become bitter.
13:17So, a little bit of beef stock.
13:19Get us some love.
13:20Thank you, gentlemen.
13:21Oh, stock.
13:22This is going to be good.
13:26Don't be nervous.
13:27All right, that's going to go there.
13:30Oh, boy.
13:31Mertz.
13:32How are you doing, Gordon?
13:33Tell me about the dish. What are you doing?
13:35I am making a deconstructed stuffed pepper
13:37with a hanger steak that's marinated
13:39with a corn, avocado crema, and cilantro lime rice.
13:42Love that.
13:43Do you want to turn the gas on as well, Mert?
13:44Oh, man.
13:45I just ripped the hell out of my pants.
13:46Was that that noise?
13:47You just ripped your pants?
13:48I just ripped my pants.
13:49Honestly.
13:50Turn around.
13:51Is it bad?
13:52Yeah.
13:53It's terrible.
13:54Oh, my gosh.
13:55He's got a little extra air conditioning
13:56going on in there.
13:58You'll be fine.
13:59We've had worse.
14:00Right.
14:01Focus.
14:02Coffee.
14:03Where are we going with coffee?
14:04Coffee is going in the marinade, going in the corn.
14:06Good.
14:07Good luck.
14:08Sounds good.
14:11All right.
14:12All right.
14:13That needs sugar.
14:14Daniela.
14:15Hello, chef.
14:16Coffee.
14:17How many ways?
14:18So I'm going to encrust this chicken breast
14:20with some coffee and a little bit of cinnamon.
14:22Nice.
14:23The mole sauce with Mexican chocolate.
14:26Love that.
14:27Cafe de la olla, which is just boiling
14:29with brown sugar and cinnamon.
14:31How do you make a mole in 45 minutes?
14:33It took me eight hours in Oaxaca.
14:35Well, there are like 200 varieties of mole,
14:37so I'm going a little north where it's quicker.
14:39So it's like a minute mole.
14:41Are you glad those two up on the balcony
14:43didn't target you for the dessert?
14:44Oh, God.
14:45That would have been devastating.
14:46Now, this is no easy feat.
14:47Please get that chicken on.
14:48Yes, sir.
14:49Get that skin rendered down so that chicken's cooked nicely,
14:51OK?
14:52Yes, sir.
14:53Let's go.
14:56Your espresso butter.
14:57How about that?
14:58Mer, the idea was to marinate the hanger steak, not yourself.
15:01I know.
15:02I know.
15:03I know.
15:04They don't call me messy Mer for nothing.
15:07So Becca was targeted by Kimberly and Michael,
15:09so she's doing a no-bake coffee and chocolate cheesecake.
15:13She's going to whisk that cream cheese
15:15and then hopefully get it set.
15:17Yeah, that's the key.
15:18So Daniela's playing to her strong Mexican roots,
15:21and she's doing a fast-track chocolate mole coffee sauce.
15:25She's roasting a beautiful thigh of chicken, skin side down.
15:28We got this, baby.
15:29But the chicken thigh has to be cooked properly.
15:32The skin needs to be crispy, and that chicken
15:34needs to be cooked through.
15:35Exactly.
15:3625 minutes remaining.
15:38All right, so that's that.
15:41Oh, I forgot to put paper in there.
15:43Damn it.
15:44This is going to send me home today.
15:47Rebecca's got the first phyllo out.
15:49Got this, Rebecca.
15:50Oh, crikey.
15:51That's a disaster.
15:55Look at Rebecca.
15:56This is a nightmare.
15:57Nightmare, nightmare.
15:59What happened?
16:00I didn't put paper in the bottom, and it came out.
16:02They weren't tight enough to hold in everything,
16:04so all the filling came out.
16:06Oh, dear god.
16:0725 minutes to go.
16:09She's thrown out that pastry dough.
16:11How's she going to do it?
16:12I have to start over.
16:13I've got enough batter.
16:14I can make one, so it has to be the perfect one.
16:16Oh, my lord.
16:18Guys, we're halfway.
16:1922 minutes remaining.
16:22Halfway, guys.
16:23Kimberly, you're sending me home today, girl.
16:26No, I'm not.
16:27Yeah, you are.
16:28Oh, dear god.
16:29Thoughts on Rebecca?
16:30Rebecca looks a little flustered if she
16:32can't get it turned out.
16:33I'm not sure if she will or not.
16:34I'm not used to seeing that from her in the kitchen.
16:36Well, you put her in that position.
16:37That's right.
16:38She's the queen of the kitchen.
16:39I was expecting smiles, not frowns.
16:41Wow.
16:42I've never seen her look so dejected.
16:44Let's make it happen here, babies.
16:46You have to be perfect.
16:48All right, please set up, or I'm going home.
16:51Oh, no.
16:52I'm a chicken with my head cut right now.
17:04We're coming down to our final 15 minutes to go, guys.
17:08Almost.
17:09Whoa.
17:10Come on, 15 minutes.
17:11Cook, cook, cook, please.
17:12Cook, cook, cook.
17:14Looking good.
17:15Just thicken up as it sits here.
17:17Hello, Rebecca.
17:18How are you?
17:19Hey, well, no.
17:20I'm probably going home today.
17:21No, don't say that. Come on.
17:22No, no, no, no, no.
17:23We don't like that.
17:24What's going on?
17:25So my original cricket cakes got them in.
17:26They were beautiful.
17:27I forgot to line the pan with parchment paper,
17:30and everything leaked out.
17:31Will it cook in time?
17:32I'm praying.
17:33If it doesn't, then you guys are going to send me home.
17:35So you're, like, in not a good place right now.
17:37I am not a good place right now.
17:38Like, that would be a direct kill for Michael and Kimberly.
17:41It would.
17:42Good luck.
17:43Stay positive. You got this.
17:44Thank you, chefs.
17:45Come on.
17:46Do my best.
17:47Do my best.
17:48That's bad luck.
17:52Horacio, tell me what you're doing.
17:54I'm doing a cartelé with a rub, a steak with peppercorn,
17:59and a coffee sweet reduction for the vegetables.
18:03Why have we got a sweet sauce with the vegetables?
18:05Because those vegetables are a little bitter.
18:07I want to make a little bit of contrast to give it the taste.
18:10And that sweat inside the mashed potatoes
18:12is adding the saltiness now, right?
18:14Did I do it?
18:15Honestly, I swear to God.
18:16Thank you, chef.
18:17Keep it out of the potatoes, please.
18:19OK, thank you.
18:20Now.
18:21No, no, no, no, no.
18:24How are you feeling today, counselor?
18:26I'm feeling perky.
18:28I generally don't drink coffee much.
18:29I don't know many lawyers who don't drink coffee.
18:31OK, so what is that?
18:32That is a lamb chop?
18:33A lamb chop.
18:34We're going Moroccan flavors today.
18:36Is there coffee in that rub?
18:37There's definitely coffee in the rub.
18:38And we have a Moroccan couscous that's going to go with it
18:41and some spiced carrots and a pork cherry coffee liqueur reduction sauce.
18:48Are you putting coffee in the carrots as well?
18:50Yes, I am, chef.
18:51You are also a spice queen, Kamei, with your beautiful Haitian background.
18:56You want to taste coffee.
18:58We don't want to see coffee masked with other strong flavors.
19:01Definitely, chef.
19:02Adding all those other spices in is very risky but could pay off.
19:05I hope so, chef.
19:06Good luck.
19:07Take it, swallow, and digest.
19:12Yes!
19:13I can do this.
19:15Leave it to a minute 30.
19:17Get it up there.
19:18Hopefully get it done.
19:19Adam.
19:20Yes, sir.
19:21Tell me about it.
19:22What are you doing?
19:23I'm doing a coffee panna cotta with a spiced poached pear.
19:25How are you going to set the panna cotta tonight with minutes to go?
19:29I got it in pretty early.
19:30Did you increase the gelatin?
19:32I did, yeah.
19:33I had about five grams in there.
19:34And it's a coffee extract?
19:35What did you put in there?
19:36I steeped it with coffee.
19:38Right.
19:39Were you a little bit worried when they sort of threw you?
19:41You know, I love doing dessert.
19:42I do feel comfortable with it.
19:43But on the fly like this with something technical like panna cotta,
19:46not easy for sure.
19:48Right.
19:49So make sure that that panna cotta is set, please.
19:52Absolutely, yes, sir.
19:53Good luck.
19:55Hot, hot, hot.
19:56I got it.
19:57I got it.
19:59Here we go.
20:00Guys, six minutes to go.
20:03Right.
20:04How are those tarts?
20:05They're the only one.
20:06Only one, and it's in there.
20:07Right.
20:08So it's very wet.
20:09Yeah, still wet.
20:10Yeah.
20:11So I just crank up the oven.
20:12Got it.
20:13And if it does start to brown a little bit too much,
20:15you just dust that with powdered sugar.
20:16OK.
20:17A little bit of powdered coffee on there.
20:19Say a little prayer, please.
20:22Guys, we are down to four minutes to go.
20:24Come on.
20:25Good, good, good, good.
20:26Oh, that's beautiful.
20:27So Kamei, she's doing a coffee and herb-rusted lamb chop.
20:32And then she's doing Moroccan carrots.
20:34So a lot of spices.
20:35I hope we can taste the coffee.
20:37Let's go.
20:38Rebecca, you're going to pull it out in the last minute.
20:41I know you.
20:42We're going to be popping a bottle of champagne, OK?
20:44OK.
20:45OK, have faith.
20:47Guys, Rebecca, so I popped into the oven.
20:49In the center of that tart, it's still liquid.
20:52Rebecca could be going home on this.
20:55Two and a half minutes remaining.
20:58Start thinking about plating.
21:01All right.
21:03Come on, come on.
21:05You're going to be good.
21:07Let's go.
21:09Oh, my gosh.
21:10I pulled the panna cotta out of the blast chiller.
21:13My heart just dropped because I know that they're not set.
21:16Two minutes remaining.
21:19Start plating, Adam.
21:21It's devastating to see that my panna cottas aren't set.
21:23But I have to put something on the plate.
21:25Dammit.
21:2690 seconds to go.
21:27Let's go.
21:28Come on, guys.
21:29Come on, push it.
21:30Please be done.
21:33Oh, please.
21:36Take your time, Rebecca.
21:40If this thing comes off and it all floods onto the plate,
21:43it's goodbye, Rebecca.
21:46Come on, baby.
21:47My lord.
21:48Oh, my god.
21:49Nice and easy.
21:5060 seconds to go.
21:52Can she get it on a plate now without destroying it?
21:54All right, come out of there.
21:57Come on.
21:58There we go.
21:59Got it off.
22:00It's on the plate.
22:0130 seconds to go.
22:02Let's go, Murr.
22:03Heidi, let's go.
22:04Come on, Adam.
22:05Horacio.
22:06Here we go.
22:07Dust it nicely, Rebecca.
22:0810, 9, 8, 7, 6, 5, 4, 3, 2, 1.
22:16And stop.
22:17Hands in the air.
22:20Oh, my god.
22:21Oh, my god.
22:25This was an extremely difficult challenge.
22:27It was really stressed.
22:28I had to just focus and make sure that that cheesecake
22:30could get in the chiller.
22:31But it's set.
22:32The crust is good.
22:33Everything came together.
22:34I'm really proud of myself.
22:38All righty.
22:39I'm not happy with my cake.
22:41I'm really worried that it's going
22:42to just be raw on the bottom.
22:44Did it come out the way you wanted it to?
22:46No, not even close.
22:48I'm feeling kind of defeated.
22:49I think I had a good opportunity to really show what I can do.
22:52But I think something went wrong along the way.
22:55So my panna cotta's not set.
22:57So there's not much recovering.
23:00I hope this dish doesn't send me home.
23:09Now, tonight, we'll be tasting the top three dishes
23:13and the bottom three.
23:15One person will win our final immunity pin.
23:18And unfortunately, the person with the worst dish
23:20will be leaving the competition shortly.
23:24Right.
23:25Shall we dive in and take a much closer look?
23:31All right.
23:32Hayley, what's the rub on the lamb?
23:34Ground coffee, Mediterranean oregano,
23:36a little bit of turmeric, and onion powder, salt, pepper.
23:38Interesting.
23:43Kamei.
23:44Yes.
23:45What's this sauce?
23:46This is a port coffee liqueur cherry sauce.
23:49Very interesting combination.
23:53Warren, where have you seen coffee with cabbage before?
23:57Never.
23:58No.
24:00Seeing the judges come around and knowing
24:03that my dish is not complete, it's a hard feeling,
24:06especially since everyone's dishes around me looked amazing.
24:09Mark, how many times did you use coffee?
24:11I guess four different ways.
24:12And the reference here is a deconstructed stuffed pepper.
24:15Correct.
24:16Yep.
24:17Interesting.
24:18I mean, waiting for the judges to come and taste this dessert
24:21is like waiting for your grade back on a test
24:24that you know you failed.
24:26I know that I'm capable of putting out quality dishes,
24:30and to see this one just not really hit the expectation
24:32is really disappointing.
24:34Adam, Adam, how did you feel when you found out
24:37you had to do dessert?
24:38I felt like it was a good opportunity to express some creativity
24:41and do some fun things,
24:42but executing was a lot harder than I anticipated.
24:45And you thought that pair would be a good pairing with coffee?
24:49Yes, sir.
24:50Yeah?
24:51Yes, sir.
24:52Okay.
24:53Okay.
24:58Hi, Rebecca.
24:59Is this the aesthetic you were looking for?
25:01No, it is not as beautiful as I hoped.
25:03So it's just an issue of aesthetics?
25:05I think with the creamy, crunchy, it's pretty yummy.
25:07I'm more concerned about the set.
25:09Yeah, me too.
25:15All right, Daniela, this is a fast-track mole.
25:18How did you cook the chicken itself?
25:20I pan-fried it, and then I finished it off in the oven.
25:23And you have coffee dusted on the chicken breast as well?
25:25Yes, sir.
25:34All right, guys, top dishes, here you go.
25:36He was bold with it.
25:37Tough choice.
25:38What do you think?
25:40I don't know, to be honest.
25:43And for the bottoms?
25:44Yeah, I think it's safe to say that Michael and Kimberly
25:47wounded more than one target tonight.
25:49Yeah.
25:50And you guys happy with it?
25:51Yeah.
25:54Right, it's time to taste the best dishes of the night.
25:59Now, the first dish we'd like to highlight
26:01was made by someone making a triumphant return to the top.
26:04Please make your way down, Kamei.
26:10Yes, Kamei.
26:11Yes, Kamei.
26:12I'm feeling pretty proud, and I am really hoping
26:15I can get that immunity pin.
26:17It's been elusive for me for the last few challenges.
26:20Describe the dish, and tell us how you used the coffee.
26:23I made a coffee-rubbed lamb chop with Moroccan couscous,
26:28coffee-spiced carrots, and a port cherry coffee reduction sauce.
26:33Kamei, the dish looks delicious, and smart choice of plating.
26:37The cook on the lamb, what have we gone for?
26:40Went for medium-rare, chef.
26:43Beautiful.
26:48Kamei, the lamb is cooked beautifully.
26:50Thank you, chef.
26:51I love that nice acidic note that the coffee is giving it.
26:54Couscous is fragrant, light, delicious.
26:56Carrots, exceptional. Good job.
26:58Thank you, chef.
26:59What's so marvelous about this is the fact
27:01that you were able to blossom those spices
27:03because it perfumed that lamb so delicious.
27:06Thank you so much.
27:07A dish like this is successful
27:09when the coffee part of it is integrated perfectly,
27:12and I think you've succeeded on that 100%.
27:16Thank you so much.
27:17Thank you, Kamei.
27:19Good job, Kamei.
27:21Okay, so another dish that we want to taste further.
27:24This person, as of late, is definitely on a tear.
27:28Please come forward, Mert.
27:32Nice job, Mert.
27:34Nice job, Mert.
27:36Listen, I killed it.
27:37My hair's messy, my apron's messy, I have a ripped pants.
27:40I know this is going to be a good dish.
27:42So I have a deconstructed soft pepper
27:44with a coffee-infused hanger steak,
27:46coffee-infused corn, avocado crema, and cilantro rice.
27:50Mert, it's just a very clever use of the coffee.
27:52It's on track for a winning dish.
27:54It really does look good.
27:55Shall we?
28:04Mert, it's delicious.
28:05It's got that really nice acidic flavor.
28:07Yeah, I like it.
28:08But I'm not too sure of the avocado with the coffee.
28:10I don't think that works.
28:12But the actual deconstruction of the pepper
28:14and the hanger steak is absolutely spot on.
28:17Good job.
28:18Thank you, Chef.
28:19The idea of cooking the rice and having it redolent
28:22with tons of lime, I think, is magical.
28:24I think the fact that you kind of overcooked the peppers
28:26and the corn is actually creating this beautiful
28:28sort of depth of flavor with the chile,
28:30which I really enjoy.
28:31Good job.
28:32I like the appeal of this dish.
28:36Not incredibly sophisticated, but a crowd pleaser.
28:39And sometimes that's good.
28:40Yep.
28:41Thank you, guys.
28:42Good job, Mert.
28:44Good job.
28:47Okay, the third top dish was made by someone
28:51who's yet to be in the bottom.
28:53Please come forward.
28:55Warren.
28:56Good job, Warren.
28:58Wow.
28:59Good job.
29:01I am so excited right now.
29:03It's been so long since I've been at the top,
29:05I almost forget how to make my way up to the front.
29:10I made a coffee-crusted veal chop on a parsnip puree
29:15with a coffee-roasted cabbage
29:17and a red wine coffee-infused reduction sauce.
29:21Cabernet sauce, so boomer.
29:24That's who I am.
29:25Love it.
29:26Visually, I see a real risk of extraction and flavor
29:29on this plate.
29:30I hope it all works together.
29:32Shall we?
29:34In terms of temperature-wise, what have we got in the middle?
29:36Medium-rare.
29:39Just a tad over.
29:46Warren, the veal is delicious,
29:48but the one issue I've got is that when you're basing that veal chop,
29:51you need to season it again
29:52because it's just falling flat of some salt notes.
29:55But the fragrance is there from the coffee,
29:58and it's a really nice pairing.
29:59Really good job.
30:00Thank you, sir.
30:01Yeah, Warren, something that's subtle here
30:03is the fact that these mushrooms and coffee,
30:05there's a beautiful earthiness.
30:07I just love that bite.
30:08The seasoning is profound.
30:09It's deep.
30:10It's rich, which I really, really enjoy.
30:14The veal was a risk that paid off
30:15because you can really taste the coffee.
30:17Cabbage is a little bit tough for me, but good job.
30:21Thank you, Warren.
30:22Good job.
30:27Oh, my God.
30:28Come here, Mert, Warren.
30:29Please, give us a moment.
30:31Wow.
30:32It's tough on the tongue, isn't it?
30:34I know.
30:35How about that?
30:36Very well done.
30:37I'm just thinking about the difficult nature
30:39of balancing the flavor of coffee
30:41and everything working in harmony.
30:43Come on.
30:44It'll be this time.
30:45It'll be this time.
30:46We'll agree?
30:47Yes.
30:48Yeah?
30:49Wow.
30:50OK.
30:51Right.
30:52Kame, Mert, and Warren, three outstanding dishes
30:54and certainly top of the class.
30:55But there can only be one winner.
30:58Joe, Ron, and I all agree, tonight's outstanding dish,
31:02congratulations, goes to...
31:08Tonight's outstanding dish, congratulations, goes to...
31:16Kame.
31:17All right, Kame.
31:18Yes.
31:19Good job, Kame.
31:20Thank you, guys.
31:21Love you, baby.
31:22Love you, too.
31:23Proud of you.
31:24Mert, Warren, head back to your stations.
31:26Well done.
31:36Congratulations.
31:37Well done.
31:38Finally.
31:39Finally.
31:41Congratulations heading to the top ten.
31:42Give it up for Kame, everybody.
31:44Make way for the balcony.
31:45Well done.
31:46Good luck, everyone.
31:48I could not be more excited.
31:50I made the top ten.
31:51I'm so glad that I'm immune and I just get an easy ride
31:55into top nine.
31:56It's a good place to be right now.
31:58Now, there were three dishes tonight that did not live up
32:01to the MasterChef standards.
32:03And sadly, one of those three cooks will be leaving
32:05the competition for good.
32:08The first dish, this was someone who was sweetly sabotaged.
32:12Please step forward.
32:15Rebecca.
32:18You got it, Mama.
32:19Although I make this crinkle cake all the time,
32:22I still made a super rookie mistake,
32:24and I'm really concerned what the judges are going to think.
32:27I made a coffee custard crinkle cake
32:30with a chocolate coffee sauce.
32:32With this cake, I think that the ambition might have got
32:36the better of you here, and you might be presenting something
32:39that quite frankly is completely liquid on the inside.
32:42Absolutely.
32:43There's a lot of jeopardy in this dish
32:44that you created for yourself.
32:45I did.
32:46Shall we?
32:47Yep.
32:51Wow.
32:52This is...
32:53Wow.
33:00Wow.
33:06So, the actual flavor of the custard is good.
33:09It actually has set, and the coffee extract is there,
33:12but the filo can't get crispy underneath,
33:15especially layers like that.
33:16Yeah.
33:17Yeah, I think the flavor of the custard is fantastic.
33:19I think the fact that the coffee came through so much
33:22is really helping sort of save a lot of the mishaps on this cake.
33:27What you have here is just, like, this incredible amount
33:30of raw filo dough.
33:32Yes.
33:33So, you took a riskless dish...
33:35Yeah.
33:36..and did everything you could to create problems for yourself
33:39and ultimately create a dessert that's just not that good.
33:42Yeah.
33:43The only correct thing about this dish
33:46is Kimberly and Michael's decision to give you dessert.
33:51All right, so the next dish that we want to take a closer look at
33:54was made by another cook who was targeted by Kimberly and Michael.
34:01Please come forward.
34:04Adam.
34:08Come on, man.
34:09They got you good.
34:11This sucks a lot.
34:12I felt so good throughout the challenge,
34:14and then to see the panna cotta come out not set,
34:17it was pretty terrible.
34:18I have a coffee-infused panna cotta
34:20with a coffee liqueur poached pear,
34:23a mascarpone whipped cream
34:25and a reduced coffee liqueur syrup.
34:27Young man, I'm going to be honest.
34:29Visually, it looks a mess.
34:31Tonight, you overthought this one.
34:32There's no way on earth a panna cotta's ever going to set
34:35in 45 minutes.
34:36When we finished, what was going through your mind?
34:38Yeah, with a couple of minutes left, I saw the panna cotta
34:41and knew I was probably in trouble,
34:44and so I definitely got embarrassed.
34:46I just wanted to kind of convey my creativity and my ideas,
34:51and so technique wasn't fully there, so...
34:58Shall we?
35:11The actual flavour of the panna cotta is delicious.
35:15But you know and I know it's not set properly.
35:17Yes, sir.
35:18Poached pear, beautifully done, cream, slightly sloppy,
35:21but, yeah, it's another hit from up on the balcony.
35:25This dessert definitely took you down.
35:27Yeah, I mean, for me, there's so many technical issues
35:30that are hard to get around, but I love the flavour of the pear,
35:33and there's not a lot of sweetness here, which I enjoy
35:35because the bitterness of the coffee comes through.
35:37A panna cotta should eat like a firm jello,
35:41and this, you know, you can drink it like a milkshake.
35:47And that's no good.
35:48Thank you, Adam.
35:51Love you, bud.
35:52Love you, too.
35:53It needed ten more minutes.
35:54It's got one foot out the door.
35:58OK, the final dish was an ambitious use of coffee,
36:03but the flavours just didn't come together.
36:07Please come forward.
36:11Daniela.
36:16I'm so mad.
36:17I cooked my butt off, and I wanted to represent my heritage
36:21so badly with this dish, but I guess it fell short.
36:24I made a pan-seared, coffee-crusted chicken breast
36:28along with a mole-inspired sauce.
36:31It looks swamped.
36:32I do get somewhat frustrated when people say,
36:34when we cook in these beautiful cast-iron pans,
36:36then we take it out of the pan and we put it on a cold tray
36:39in the oven, and that just sets you back.
36:41And so I'm worried about the actual cook on the chicken.
36:45Are you confident it's cooked inside?
36:47Yes, chef.
36:48Shall we?
37:05Damned.
37:06You can see how pink that is there, can't you?
37:08Yes, chef.
37:09It's pink.
37:11Let's cut that bit out.
37:14There's still pink there as well.
37:16I apologise.
37:17Yeah.
37:18That chicken is way undercooked.
37:20I'm going to get a little nip at the end here.
37:23It's still pink, but I think it's cooked.
37:25It's undercooked.
37:26It's undercooked.
37:27I think it's undercooked, but I'm going to get a little nip at the end here.
37:29I'm going to get a little nip at the end here.
37:31It's undercooked.
37:32It's undercooked.
37:33A little nip at the end here.
37:40Daniela, it's such a shame because the actual tiny piece of chicken I tasted was seasoned beautifully.
37:45That's quite an art right there.
37:47The mole-inspired sauce spent more time in the blender than it did cooking it out.
37:51I've got a lot of raw spice here, and it's such a shame.
37:54Yeah, it's a raw mole. It needs to be cooked out.
37:57And lots less chocolate.
37:59I wish you got the best of you on a very iconic, authentic sauce.
38:03Yes, Chef.
38:04The mole tastes like cappuccino and sand.
38:07The undercooked chicken is gross.
38:09I don't like anything about this dish.
38:11I apologize, Chef.
38:17Right, Rebecca, Adam, and Daniela, right now we need a moment, please.
38:21Excuse us.
38:22Gentlemen.
38:24Two desserts and one savory.
38:26Rebecca's, it just missed the mark, right?
38:28Yes, but the flavor of the custard itself was there.
38:31Adam's panna cotta, you said it was a milkshake.
38:33Had he set that dish properly, it could have been a winning dish.
38:36Yeah.
38:37Okay, Daniela.
38:38The mole-inspired sauce, you could taste that it was raw.
38:41Yes.
38:42And then undercooked chicken.
38:43But it was seasoned beautifully.
38:45Yeah.
38:46Yeah.
38:54Right, Rebecca, Adam, and Daniela, the three somewhat lacklustre dishes.
39:00We all agree that the person leaving MasterChef is...
39:12..Daniela.
39:16Rebecca and Adam, say goodbye to Daniela and head back to your station.
39:20I love you too, love.
39:23I love you.
39:27Love you, baby. You'll win this.
39:33Oh, Daniela, my goodness me.
39:36What a gallant effort.
39:38Tonight, timing got the better of you,
39:41and of course, sadly, that chicken being undercooked.
39:44However, if anything,
39:48this competition has really given you the wings to continue and fly, right?
39:53Yes, Chef.
39:54Have you enjoyed it?
39:55I have had the time of my life.
39:57It was a reset button.
39:59I thought life was all downhill from now,
40:02and it's just starting.
40:05You have such an interesting perspective with food
40:07and continue to bring that to the surface.
40:17I'm so glad that so many positive things have come from you,
40:21from this MasterChef experience,
40:23including an engagement and a reset in life.
40:25So continue on, and it was really nice to meet you.
40:28Come up and say goodbye, my darling.
40:34OK?
40:35Thank you so much.
40:36You did great.
40:37Ambition got the best of me,
40:38but I went out with one of the dishes that represents me,
40:42my culture, my heritage,
40:44and even though I did have some mishaps,
40:48I feel proud of myself.
40:54I'm leaving the MasterChef kitchen
40:56much better than I was when I arrived,
40:58so much better.
41:06Engaged, ready to plan a wedding,
41:09and I can't wait to plan that menu.
41:22Next time on MasterChef Generations...
41:24Oh, my God!
41:25It's a hot one.
41:26Please welcome Sean Evans!
41:30Live!
41:31With an extra spicy mystery box challenge.
41:34Have you started to sweat yet?
41:35Sounds like it's going to get even hotter in here.
41:37Two of you will be going home.
41:39Here we go.
41:40I'll lose my...
41:41You got this, Becca.
41:42I know.
41:43You happy with that?
41:44Absolutely awful.
41:45It's like eating spicy sand.
41:47It's going to take you down.
41:52One potato, two potato.