MasterChef

- Gordon: Previously on "MasterChef"... - We're in our element now.

The barbeque team challenge brought the heat...

Joe: Joel and Adam with their advantage got to pick the team,

they got to pick the protein.

Joel's gonna come behind and place the steak.

They got exactly what they wanted.

And while the Red Team struggled...

I would refire those grills. They're all raw.

- (bleep) - Enjoy. Thank you.

...the Blue Team kept their cool.

Gordon: Jesse's on his own handling those pork chops.

They've knocked it out of the park.

- Jesse, well done. - Thank you, sir.

- Congratulations, Blue Team. - Sorry, guys.

Sadly, Red Team, you will face the dreaded pressure test.

I'm a bit nervous going in the pressure test.

There's two powerhouse duos that we've got to go against.

Tonight, in the final pressure test of the season...

- Let's go, mi amor. We got this. - Yeah.

the duos must divide and conquer...

- We want to see a three course meal. - Of course.

...to pull off a triple threat challenge.

It's gonna get sticky.

- (bleep) hell. - We're totally screwed.

Joe: You're wrong already. You made a mistake.

- This is a disaster. - Joe: Oh, you didn't start with the ravioli?

- Joel: No, sir. - Joe: That's interesting,

'cause I would have started with the ravioli.

- This is the worst dish. - Absolutely.

Gordon: I know you can perform better than that.

You can see it's broken. You soaked it.

I did, Chef.

This is the final pressure test of the season. And, boy, what a way to end it.

It's gonna be a challenging one.

- Here we go. - Whoo!

- Welcome back, Blue Team. - Here we are!

Head up to the safety of the balcony.

We are safe from another pressure test.

After last week's challenge, I think we earned our place up here on the balcony.

And it feels good to be up, up top watching them below.

Gordon: Red Team, line up, please.

Joel: Our team lost last week.

But as brothers, we've always got each other's backs, through the good and the bad.

And now we've got to pick each other up

and get through this pressure test.

Let's start off with a hearty congratulations

- to the Blue Team. - Yeah!

- Good job, guys. - Good job.

You all deserve your spots in the top five. Well done.

- Thank you, Chef. - Thank you.

As for you three dynamic duos on the floor tonight,

Adam and Joel, you had the whole challenge

- in the palm of your hands. - Absolutely.

- What happened? - Chef, it was a comedy of errors.

We had steaks all over the place from a temperature perspective.

And, Chef, I put too much emphasis on helping get the panzanella out.

I should have gone with the hero protein and helped him out.

I know, at the bottom of my heart,

you can perform better than that.

Right, all of you, take off those red aprons

and put on your black aprons, please.

Going into tonight, top five on the line,

I know this is gonna be harder than the last pressure test.

Michelle: Yeah, I don't want to be in a pressure test

against any of these people.

Those are our toughest competitors.

It's going to be scary.

Tonight, for this final pressure test,

we're stepping things up even more.

And we are gonna be testing your technical abilities

with a true "MasterChef" classic.

Oh, boy.

Tonight, from one of my restaurants,

you will be cooking...

egg yolk raviolo with sage and brown butter.

It's a super delicate dish that requires technique,

precision, and finesse.

I've seen the raviolo on "MasterChef" before,

and I'm a little frightened.

This is a pretty technical dish.

- Wow. - Yeah, it's Joe's signature dish.

You've got to execute it flawlessly.

And unfortunately, I've never even made it.

- It's a lot. - Wait, wait, wait, wait, wait, Joe.

Oh, my gosh.

I think they can handle a little more heat.

So let's add a second dish, an entrée to the menu.

Crap.

This is a dish from one of my restaurants.

Pan seared scallops with Texas creamed corn,

pickled mushroom, cornbread, hot sauce.

Ooh!

There's a lot of elements you really have to nail

in order to pull this dish off.

- Joe: Difficult. - Difficult.

- Well, hold up a minute. - Obviously.

- Oh, no. - Of course.

Surely, we have to round this off with a delicious dessert.

Uh-oh.

That is featured in many of my restaurants.

It is...

sticky toffee pudding with toffee sauce,

whipped mascarpone, and pistachio.

This dessert should be rich, gooey, and delicious.

This just feels impossible. We're not bakers at home.

And with three dishes to make before that clock ends,

this is an uphill battle.

Tonight, this pressure test is unique.

We want to see a three course meal.

Three distinct complex dishes,

two home cooks, and one hour to get it done.

This is only possible tonight as a dynamic duo.

Oh, wow.

So you need to divide and conquer.

To pull this off, it's not gonna be easy.

So to give you a helping hand,

let me demonstrate how I make my scallop entrée.

- Please. - (cheers and applause)

What an honor to see you cooking!

I'm gonna show you how easy it is to make some scallops.

- Yes, Chef. - The other two dishes we've made before,

but Chef Tiffany's scallops, we have never done it.

And this is the one that we are really worried about.

So first things first, I'm going to make my hot sauce.

It's basically mustard seeds, bay leaf, some vinegar, water,

and a little salt that goes in, and some sugar.

- A lot of flavors. - Tiffany: Bring that up to a boil,

and then all of those flavors will come together.

- All right. - Now let's make some creamed corn.

Onion. Give me a small dice.

- Y'all with me, right? - Yes, Chef.

Tiffany: A little bit of the bell pepper.

And then add in my onions first.

If you don't hear that, not cooking, all right?

Peppers, a little salt, a little pepper.

Everything that she does is just like with such ease.

- Sauté. - I'm just trying to remember as much as I possibly can.

Tiffany: Get my corn in. A little cream.

Hoping that if I miss something, he's catching and vice versa.

But there's a lot.

The main part of this is making sure the texture of the corn is right.

A little soft, but I don't want it to be mushy.

It's not puréed. It's textured.

Next, so cornbread.

That's gonna toast it, brown it, give it some flavor.

- Oh, cool. - Great idea.

While that's working, we're going to finish our corn.

There's a lot of components.

So I'm going to put about a third of that corn in here.

- Yes, Chef. - This is the part of the dish you have to nail.

I'm gonna add a little bit more cream.

- I'm going to pulse it up just a little, right? - Yes, Chef. Yes, Chef.

- Goes back in with the rest of the corn. - I love that consistency.

Nothing like Texas sweet cream corn. I love it!

- Okay. - Awesome.

Now I'm gonna make a quick hot sauce.

All I'm gonna do is take my pickling solution,

pour over my Fresno chili.

And now all I'm gonna do is blend it.

- I want it just really smooth. - Nice.

Careful. Don't breathe it in.

This hot sauce is gonna go in my breadcrumbs. Oh, yeah.

- Take that home. - Smells delicious.

Tiffany: Now we are going to start cooking our scallops.

It's gonna be a tough one, this one.

The dish sounds easy, but it's nothing but easy.

- No. - Especially the cook on the scallops.

- Absolutely. - Main thing about scallops

is making sure that they're all the way dry.

- Dry scallops. - Wet scallops will not sear no matter what we do.

- Julio: Yes, Chef. - You've got to hear that sear.

If you don't hear the sear, you ain't cooking, baby.

Add in your butter. I want to baste with that butter.

All that flavor. You see that right there? We're not there yet.

- No. - A little more. A little more.

You want to sear. You don't want to overcook your scallops.

- All right. - We're done.

- Perfect. - Beautiful.

Julio: Everything can go wrong right now.

You undercook scallops, they're awful.

You overcook them, they're rubbery.

There's like 300 things on Tiffany's dish.

This is gonna be the hardest "MasterChef" challenge yet.

Now, let's plate.

So first, I'm going to take my corn.

Look at that. Gorgeous.

See that basil? You see those peppers?

- That's why I added the peppers. - Lovely.

All right, scallops go down. I have my blossoms here.

Give a little bit of that zucchini flavor.

- Amazing. - Yeah, looks incredible.

Pickled mushrooms and radishes.

Next, the cornbread crumbles as well

and that is how you make scallops like a MasterChef.

- (cheers and applause) - Wow.

Incredible.

That looks delicious. Great job.

- Whoo! - Gordon: Right.

Listen up. Tonight, you have one hour

to replicate our three course menu.