Glazed And Confused

NARRATOR: Previously on "Worst Cooks in America"... Now, what am I doing wrong? Oh! Oh, that's real sick. It's fish, not a monster. Oh, my God. I think it's working. I've seen a giant improvement. Thank you so much. I want to keep this tiara on for a little longer. Trying to mise en place my way to the top. Deep down, there is a chef. I'm gonna start to bring it out. FLAY: Sorry, Lance. Benji, that means I need to ask you for your apron. NARRATOR: This year, 14 of the worst cooks in America have been drafted into culinary boot camp. Come on, Red Te-e-e-e-e-e-am! Let's do it! NARRATOR: It's cook or be cooked... My spaghetti just turned brown! ...as they face their food fears. Aaah! And if they can't handle the heat, their dreams of learning to cook will go up in smoke. Can Anne Burrell... Do not ever taste off your fingers in this kitchen again! NARRATOR: ...and Bobby Flay... Would the blue team stop burning everything in the kitchen? ...teach these kitchen klutzes while pushing them to their limits? You better be glad they're holding me back! NARRATOR: No pain... Ow! Mother...! ...no gain. We are officially cooking. What do I do? The two that fight to the end will cook a restaurant-quality meal for three of the nation's top culinary experts... No more plates? ...for a chance to win $25,000. It's Anne versus Bobby as they take on... the worst cooks in America. -- Captions by VITAC -- Closed Captions provided by Scripps Networks, LLC. What do you think we're gonna be doing later today? I'm guessing something with food. The size of that fish, though, was just like this big. Oh, now, wait a minute. Wait, wait, wait, wait, wait. [ Siren chirps ] Uh-oh. It wasn't me. DANIELLE: I mean, last time someone knocked on our door, we had to go to a farm. So, we could be going to prison. Well, we got a ticket, guys. We got a ticket. Honey, ticket for what? I'm thinking he trying to give me his phone number. Boo, I'm married. None of that today. "You've been summoned. "It's time to round out your flavor skills. "This should be a slam dunk if you use your imagination. Report immediately to boot camp." So, what does that mean? You never know. Well, that would have been better than this. Let's go see why we're in trouble. Oh, man. JOE: Last week, I won the main dish. And I have a lot of confidence going into this challenge. Oh, my God. The doors go up. When a gate rises in New York, you run the other way. [ Laughter ] Come on in, recruits. We look, and it is Chef Anne and Bobby in a doughnut truck. Yum. Yay. Want. BURRELL: Good morning, recruits. I hope you guys are in the mood for something sweet. Not just sweet, but mind-blowingly flavorful. Yeah. Today's Skill Drill is all about flavor. Doughnuts are becoming a trendy food for creative chefs. The doughnut is actually a good canvas. You create flavor on top of the dough. Sweet, savory, sweet and sour. I mean, you name it. Who wants to try a doughnut? Yay! We wanted the recruits to actually sample a couple of really interesting flavor combinations so that it gets their creative juices going. Peanut butter, bacon, chocolate. Pretzels and caramel. Peanut butter and jelly. MIKE: All these flavors are opening up my tongue. My tongue's excited. How did you like those doughnuts? Finger-licking good. Today's Skill Drill is all about creating your own flavor combination using a doughnut as a blank canvas. All right, guys. Let's head into boot camp, and we'll show you how to make some doughnuts. [ Cheers ] Today is not just about making the doughnuts. It's about combining flavors, salty and sweet. Or we have sweet and spicy or sour and spicy. I've had Hawaiian pizza, and that's sweet and savory. Is that a flavor combination? So, my doughnut is going to be an apple cider glaze, crusted with walnuts and bacon. Oh. And I'm going to make a Mexican chocolate glazed doughnut with red chili peanuts. We're gonna start to make the dough now. So, we're gonna get our yeast nice and frothy. Two eggs beaten. Some flour. At this point, you just want to knead it for five minutes. It's like pizza dough, almost, right? So, here is one that's rested. You just roll it out. So then, we're gonna cut 2-inch circles out of this. Once we have this done, we're basically done with our dough. For my glaze, I'm using one cup of apple cider, half a cinnamon stick, one tablespoon of brown sugar. I'm gonna reduce this down, so we're concentrating the flavor of our apple cider. Usually, the base is powdered sugar and some sort of liquid. The liquid could be apple cider. It could be water. It could be whatever you want it to be. And so, we're just gonna mix this together. And now I have my glaze ready. I have my bacon. I have my nuts. What is all this prep work called? Mise en place? Mise en place, right. Now, I'm gonna show you how to make something that's called a ganache. It's chocolate and some heavy cream. And then, I'm gonna pour it over the chocolate while it's still warm. And I'm gonna make another topping to drop into the glaze. Toasted peanuts, a little bit of cinnamon, two different kinds of chilis. And that's gonna be our peanut topping. All right. Time to make the doughnuts. All right. So, we're looking for golden brown on both sides. I'm just gonna take the doughnut, just give it that nice glaze. So, as you can see, the doughnut becomes a vehicle for lots of different ideas and ingredients. Time for you guys to try this. Doughnut, yum. Apple cider, yum. Bacon... [imitates waterdrop] ...yum. Now it's your turn. You're gonna be making your own doughnut dough, your own glazes, and different kinds of toppings that make it your own. And one last thing. You guys are going to be on your own. Don't leave me. I need you! It will be a blind tasting. We won't know whose doughnut is whose. Whichever recruit makes the winning doughnut... The winning chef gets a special advantage. FLAY: I really hope my recruits get a little creative here. Your team is going down, Anne. Good luck, Bobby. "Doughnut" let that door hit you on the way out. You guys will have 1 hour and 30 minutes to make two doughnuts. Your time starts now. Goodbye, recruits. The first thing everyone has to do is make the dough. Mine is, like, so clunky. Mine's like that, too. Look. I don't know. Are we that freaking dumb, that we can't get this one step right? I am, too. Come on, Red Te-e-e-e-e-e-am! Let's do it. I have a whole lot of team spirit today. I feel like Team Red is going to be victorious. We are not a losing team. Blue is a losing team. Hey, watch it over there, Jamie. Watch it over there. Please. Watch these, baby. Watch these doughnuts rise in your face. Team Blue ain't got nothing on us. Blue, bye. Look at all this. Oh, dude. I'm having the best time. [ Laughs ] I think I love baking. I could see myself baking forever, waking up at 3:00 in the morning to roll out some dough alone. I love making this dough. [ Laughs ] JAMIE: Carol, how's it going? I'm kneading, honey. Okay, knead more and faster. This dough's really gonna suck. Heh. Please, everyone, bow your head for this prayer I'm about to give. Dear Heavenly Father, I pray that you let this dough rise to the top so that we can come out victorious and crush that Blue Team. Will you stop? You're not cheering. [ Record scratches ] Don't -- I'm praying, Carol. Well, you've got to keep your dough relaxed. You do not -- Look. You're making it nervous. You're making it nervous. And the Son, and the Holy Spirit. Get out of here, yourself. Don't talk to me like that. Bananas remind me of my daughter. This is for her. I'm channeling my daughter in this challenge. So, I decided to take bananas and strawberries to add a little fresh fruit on top of my doughnut. Oh, that'll add a little color. I'm making a sweet and salty doughnut with a hidden kick. This is the fun part. My topping is pretzels, potato chips, Red Hots and wasabi chips. Nice. I'm gonna use spicy hot candies for a little kick. Yeah! I've just got to make sure I don't make a crap doughnut. I know I want to do something salty, and I want to do something sweet. And like Chef Anne, I, too, love bacon. So, what I want to do is, I want to make a vanilla glaze with the bacon and the chocolate-covered pretzels. Ooh. I'm looking for inspiration. I'm feeling my creative juices flowing. I'm thinking, maybe I can put something sweet and something savory. I'm gonna make a coconut pistachio doughnut with a Nutella ganache. I just hope my doughnut's a slam dunk. MIKE: My idea of a unique flavor combination is something that reminds you of your childhood. So now, the doughnut I'm thinking of making is chocolate ganache with cinnamon cereal, and put some toasted marshmallows for s'mores. I would eat that. I see some s'mores over here. Right? [ Laughs ] I'm all up in your grill. Get it? Like, all up in your grill? [ Laughs ] I am making a fall doughnut with chocolate, nutmeg, almonds, and candy corn. Doughnuts! I am using some gummy bears, some confetti sprinkles and bacon, 'cause I love bacon. Who would have ever thought, bacon and sprinkles? Chocolate Barbie's doughnut. One is complete. I'm gonna try to see if I remember how to use this thing. What thing? Oh, God. Get on there. What the heck? 37 minutes left, everyone. We cannot get this friggin' thing to work. [ Sighs ] Let me think, let me think, let me think, let me think. What the heck? We cannot get this friggin' thing to work. [ SIGHS ] Let me think, let me think, let me think, let me think. If it's one thing I know how to use, it's a blender. I make my margaritas in it all the time. [ Bell dings ] 30 minutes, guys. JAMIE: I don't eat doughnuts. So, that leaves me where? Doughnut-less. I'm trying to get my flavors together. And my go-to is key lime pie. Ooh. Okay. AMBER: It's doing it. My doughnut is just like me, because, chocolate -- a little sweet. Nuts 'cause I'm a little nutty. I've got the sprinkles because, hello, look what we've got going on. And then, just a little bit of raspberry, because I'm a little fruity sometimes. Oh, my God. A fruit glaze. It's a little sweet. I taste it. Mmm. I thought every tooth rotted in my head. It is so God-awful sweet. It is what it is. Blue Team -- I'm sorry, losers. So, not funny. You going down. Down! [ Laughs ] Ten minutes, Red Team winners. Ten minutes for y'all too, Blue. MIKE: This doughnut is my childhood. It is me with a nickname Doughnut, loving doughnuts. Ridiculous. I'm starting to feel like an artist. What's better than that? Thomas Edison probably felt great all the time. And I feel like Thomas Edison. This is so [bleep] fun. [ Laughs ] One minute left, guys. One minute. Don't bump my plate, please, because I will bump yours. JAMIE: Carol, hurry, sweetie. Oh, okay, okay. Oh, what a disaster. Hurry, hurry, hurry. ALL: 5, 4, 3, 2, 1. Tch, got this. ALL: Blue Team's going down! Red Team, you do not got this. JAMIE: You hold me back. You better be glad they holding me back. I will come over there. Come on. I'm a fightin' Irish. Get me again. Come on, I dare you! That was a blast. Danielle, those doughnuts are killing it, girl. [ Laughs ] FLAY: Anne and I are doing a blind tasting to see who made the best doughnut of both teams. The winning chef is gonna get a very special advantage here. Yes. This is like something that someone who was really trying to be creative, Yeah. Very dry. It better not be a Blue Team doughnut. Oh, my gosh. This is the dense doughnut. This is, like, ring toss doughnut. Yeah. Ring toss doughnut. Very one-dimensional. There was, like, no thought here at all. That doughnut has Blue Team written all over it. Yeah. [ Both laugh ] I hope. Mmm. This is a s'mores kind of deal. S'mores doughnut, yeah. I like that they tried to burn the marshmallowy kind of stuff. Mm-hmm. This looks like pistachios and coconut. Yeah. You know what? It's actually a pretty great combination. All right, I'm done. All right. Let'*** it. Welcome back, recruits. We're about to tell you the rankings. I know you guys are dying to know how you did. But first, you remember that little winning advantage we talked about earlier? Well, it's time for a game-changer. Whichever team the winning doughnut comes from, that mentor chef gets to steal a player from the other team. What the heck is going on? And then give a player to the other chef. Hell, no. Do not want to be on her team. JAMIE: Oh, my God. I don't want to be traded. I am not trying to leave this team. But let's talk about your doughnuts and see whose doughnuts had too many holes. In the bottom position is Doughnut E. And it was kind of E for eeks. It was very one-dimensional, not very creative. So, who is responsible for Doughnut E? Jamie! Whoa. I am shocked. Chef Anne looks like I just ran over her cat. Ouch. The next one from the bottom is letter F. This is like a plain doughnut with something on it. I'm scared to look. Who's letter F? Oh, my God. Carol. Oh, sorry. Red Team, what are you doing to me? I need a drink. For all Jamie's talking, amens, prayers, he's sitting side-by-side with me. All right, moving up the ladder is letter I. So, who's I? Oh, my God, Jesus. Whoa. Could be a shutout, ladies and gentlemen. The next worst is letter H, Halloween special. Who was H. Our next doughnut is letter J. Yeah, I didn't get, like, the plops of strawberry preservers, or whatever those are. Who's J? Amber. Next up is letter G. I actually liked this. The cake was actually pretty good. Yes, it was a nice rise. So, who was letter G? Mm. So, it's 3-3. Huge comeback on the Red Team. Oh, my God. Our next doughnut is Doughnut D. I think that whoever made Doughnut D was really pushing themselves. Who's D? Ken, okay. So, we have the top three left. Third place is Doughnut B. Interesting. But I like the idea of the wasabi and the Red Hots with the white chocolate. Good to take a risk like that. Who's responsible for B? Danny. Good job. Thank you. So, it's Mike and Joe. We each have a player left. Holly cow. My heart is pounding, because I know that if I don't win this, I could very easily be swapped. So, Doughnut C, the s'mores doughnut, I think it was pretty inventive. Well executed. It looks like a professional doughnut. And doughnut A, I liked the flavors of the doughnut. Overall, the flavor profile was great. I'm desperate to know whose doughnut is the winner. I am, like, a little nervous. So, our winning doughnut today is... ...Doughnut C. Who's responsible? Congratulations. Mike! Yeah! [ Cheers ] MIKE: I won! They called it a professional-looking doughnut. Oh, my God. Chef Anne and I hugged. Like, that's -- Who does she hug? [ Laughs ] I have to say, this is a tiny bit bittersweet, because I really enjoy all of my team. So, the recruit on the Blue Team that I am going to steal is... ...Carie. She doesn't want to come. CARIE: You have got to be kidding me. I can't be on Chef Anne's team. She scared the dickens out of me. That's a bummer for me. You'll be on this side. Welcome to the Red Team. I hope you're happy about it. So, who do I get? I think that there is one person that you can get through to a little bit better than I can. And that is... ...Stephanie. I'm sorry. Bye, y'all. I'm happy to have her. Welcome to the Blue Team. You can join your team. I am excited to go over to Chef Bobby's team and see how his teaching method works with my personality. Thanks. All right, guys. Get some rest. Because tomorrow, we are going to be pushing your tastebuds and your imaginations to the max. Phew. See you guys. Get some rest. Brand new teammate. Welcome to the Red Team. I guess we don't feed them. Right? I brought some doughnuts. CARIE: I was just starting to figure Chef Bobby out. And now, I've got to figure Chef Anne out? I am in big trouble. STEPHANIE: I'm excited to be on Bobby's team. But I know I have to perform, or else I'm going home. Welcome back to boot camp, recruits. Carie, you're looking very nice in red today. Thank you. Thank you. Are you guys ready to take another stab ALL: Yep. For this Main Dish Challenge, we're gonna teach you guys perfect mashed potatoes and roulades. Does anyone know what a roulade is? Mashed stuff. Sauce? Roulade rouge? A roulade is a teensy roulette wheel. Let's find out. Red Team, it's roulade time. Blue Team, you'll find out over here. Understanding flavors and flavor combinations is one of the most challenging things for new cooks. Roulade, in French, means a rolled dish. It's a piece of protein, like a chicken or a piece of pork. And you just pound it out. And you put stuff in it and roll it up. Roulades are a great way to teach people how to combine flavors. And there's a lot of technique involved in it. So, the roulade I'm gonna teach you today is chicken breast with triple cream cheese and Georgia ham. My take on a roulade is a boneless pork chop stuffed with sausage, apples, sage and wrapped in prosciutto. And to go with it, I will teach you how to make the perfect garlic mashed potatoes. Yum! So, we put our potatoes in the pan. Cover with water. We open the garlic like that. Guess what? Just that one little garlic clove in my water, it's amazing how much that will perfume the potatoes all the way through. This is where it starts to get fun, people, okay? I'm gonna beat my meat. [ Laughs ] I'm going to be making my stuffing with some browned sausage, some sautéed onions, some apples, some bread crumbs, some Parmesan cheese and an egg. Think about the layers of flavor we have got going on here. Now, I'm gonna get my mise en place in front of me. This is an American triple cream cheese. And this is a cured ham. And I'm gonna sauté a little bit of arugula with some garlic and some crushed red peppers. And so, we're building our flavors, even in the arugula. And those three things will go in the middle of my chicken. And we'll roll it up and create the roulade. Flavor, flavor, flavor. Now, I'm gonna tie this with some butcher's twine. Holy moly. We have to make that? I got to make that? Who's making this? And we're just going to brown this on all sides. And then, we're gonna put this in a 400-degree oven. BURRELL: This is one of my favorite things to use in the kitchen. And, to me, it's a very underused thing. What? Ew. It looks like sticky cobweb. Ugh. This is what we call caul fat. This is a lining of a pig's stomach. When we're making roulades, it will help us make a beautiful pork package. Now, I'm gonna brown this guy on the outside. And I'm gonna finish it in the oven. Now, I love potatoes, because, like the pizza, like the doughnut, it's a cook's canvas. So now, I'm gonna rice our potatoes. It's that simple. I have to say, I'm not a chef that cooks with a lot of butter and cream until it comes to mashed potatoes. And then, I'm full-on butter, full-on cream. Now I can make my sauce. So, I'm gonna start with some dijon mustard. And then, I'm gonna add some whole-grain mustard for some texture, some honey, horseradish. Now, we can plate. I'm gonna flavor my sauce with some apples and some shallots and an apple brandy called calvados. This is the flambé dance. Shimmy. We pull it off the fire. You lean out of it. Tip it in. Lean into it. Whoa! MIKE: I finally have a chance to light something on fire intentionally. BURRELL: So, what do we think, guys? Ooh. Mmm. Amazing! FLAY: Give it a try. Oh, my God. That's really good. AMBER: This tastes so good. You can leave me alone with this roulade. Bow-chicka-bow-wow. So, what you guys are going to do is make your own version of a roulade. Make your own filling and your own sauce. Okay. So, you have one hour. And your time starts right now! Aah! Oh, my God! MIKE: Are you kidding me? I don't know. I'm shutting this. This is a lobster. It's alive. Oh, it's a lobster. KEN: I'm gonna be adventurous today. I think I'm gonna try to use it. How do you cook a lobster, man? I love flavor. I've always been kind of like Curious George. I open the cabinets, like, "Oh, my gosh, there's cinnamon?" Okay, I'll put some in my meat, you know? Have you ever made lobster before? I have never made lobster. I've seen it on TV. And I think they just drop it in the boiling water? So, where's your boiling water? I got to get that started right now. I mean, Ken, really, if you've never touched a lobster before, I don't think this is the time to jump out there with it. I think I'm gonna try something out of the box and try to use lobster, peaches, basil and mozzarella cheese. Yeah, I go big or go home, right? It's a good day to try something crazy. I want, like, fresh mozzarella, but -- I have a 10-month-old daughter. And I feel like she needs to eat home-cooked meals. Dang, what you about to, take the whole shelf? [ Laughs ] I don't know what I'm doing. So, I'm just gonna get a bunch of different stuff. I'm here to win. I'm here for my daughter. I don't know what kind of cheese to use. What is this? I don't know what these are. I don't know what these are. The pantry is like an alien grocery store. I like how these look, but I don't know what this is, either. I see something. And it looks like if you were running your fingers through Anne's hair and it's really nicely conditioned, like, that's what this kind of feels like. BURRELL: Oh, ho-ho-ho. It's a lychee. It's a lychee? Oh, I missed that. Pretty sweet, isn't it? It's really sweet. This looks good. Use it. Whoa, [bleep] That thing's alive?! JOE: I have a lot of talented cooks in my family. My namesake, Joseph, was actually my great-grandfather. And he was a professional chef. Joe, what's on your roulade mind? I'm thinking, uh, chicken, bacon, blue cheese, All right. I'd rather do too much than not enough. We are officially cooking. Grandpa Joe's saying to me, "Go for broke." [Bleep] Lobster just keeps scaring me. Onions. Bacon. I like bacon. I like onions. I like cheese. I'm going for that. Make sure they're seasoned enough. I am impressed at this combination, that I thought of that. It's a bacon-a-thon. 45 minutes! Relax. Think. I'm breaking a sweat. Can I put the lobster in before the water boils? No. I need to figure something out. Are you sure lobster is the wisest thing you could do? I'm definitely taking a chance with this lobster. But, at this point, I have no idea what I'm doing. Oh, my goodness. I am a wreck right now. All right, my Blue Team. Pound away, everybody. Pound away! So, for today's Main Dish Challenge, we're having our recruits put their own flavor combinations into the roulades. But first, you got to pound that meat. You feel it in your arms. I don't know. I'm like, oh, I'm gonna have little muscles after this. [ Sighs ] At this point, lobster is not going to work for me. Today's your lucky day, man. You're going back in the fridge. I have to find another plan. I got ground lamb. I never made this, either. First time for everything. Today, I want to impress Chef Anne. So, I'm gonna go for, like, a spicy sausage with pears and a little bit of lemon zest. Is this what I did? Leave on skin. Put in pan. Start from cold to warm. Right. But what did I do? How did I cut them? Did I friggin' just put two whole potatoes in a pan without dicing them up? Oh. Come on, come on. Ai-ai-ai. JOE: I know that there's a chef in me. It's in my family. It's in my bloodline. I saw fire-roasted peppers on TV once. So I'm thinking this would be a great time to try it. DANNY: Yo, I think you might be burning, Joe. My peppers definitely burnt. Aw, brother. Oh. Carol, beat your meat. Let's see it. It's like the good old days. So, I grab chorizo, mushrooms, onions, peppers. And that's going to be the basis of my stuffing. Yes? Is this your pot of water on the stove? Where is the potatoes? Potatoes are right here. I'm feeling overwhelmed. Stop and think what you need to do. Yeah, yeah, yeah. 31 minutes, everybody. My brain is going a million miles a minute. I am making a bacon cream cheese, piquillo pepper and asparagus roulade. I'm gonna shorten these guys. Bobby just taught me how to blanch green beans. So maybe this will work with the asparagus. I really want to prove to my kids that I can cook, just to teach the kids that there isn't anything you can't do. I'm going. I think I'm going to use some pears, blue cheese and bacon. This is a very complex, layered dish. Oh, God. Feels horrible. I'm gonna use the caul fat sweater, aka the pig stomach lining. [ Gags ] All right, Jamie, let's go. Let's get that stuffing off the fire. Yes, Chef. This challenge is tough. I feel like the water is here on me. I'm seeing Jaws at the end of that lifeboat. And I'm not feeling good. You feel me? I am so bogged. It's crazy. Danielle, is it done? How do I know? I mean, I figured I'd have to cut. Oh, shoot. My chicken's burnt. So, that takes over the flavor. Get it out of the pan and let it rest. Obviously, I messed up. I'm in big trouble. BURRELL: You guys have 20 minutes left. I love bacon. Bacon, bacon, bacon. On my chicken roulade, I am putting Romano, mozzarella cheese, the raw bacon, sautéed spinach, and then put some shoelaces on top. Hot pan, hot pan. I'm gonna add a little cream. This is a crazy move here. I'm mixing together my peach sauce. Oh, no. That's not good. My sauce is triggering my gag reflex. I have 15 minutes. I'm gonna restart my sauce. It's gonna have to go. 16 minutes and 20 seconds. CAROL: I have the potatoes done. I add the cream. Oh, crap. I added too much milk. I have soup. Well, it's certainly creamy. We have some whiskey. I see whiskey in the pantry. So, I'm like, boom, whiskey. I love it. Yes. Pineapple, ah, uh, whoo! Let's flambé! I'm about to light it on fire, okay, Carol? Please be careful. Pull it off the burner. A fire's about to be lit. There we go. Now, tip it in. Yeah! Let the fire jump in there. Come on, tip it a little further. The one time I want fire in the kitchen, and it's not happening. Come on, baby. Light my fire. It doesn't want to light. It doesn't want to light. Ah! Oh, it just tastes like ***. JAMIE: Final minute. JOE: I was the best doughnut for the Blue Team. I won the main dish before that. I have a pretty good shot at this. Last week, Bobby told me I had to work on my presentation. So, I don't even care if it doesn't taste good. It's got to look good. I love it. [ Laughs ] It looks... awesome. AMBER: Plating my chicken in the sauce. And it's kind of like little chickens in a Jacuzzi. This looks like five-star restaurant stuff that I can't even afford. Jamie, let's get going, because you are not gonna have enough time, my friend. I get that pork out of the oven. It's not as brown as I want her to be. But time is running out. I got to get it on the plate, sprinkle, sprinkle, boom, and be done. 30 seconds. Oh, snap. 5, 4, 3, 2, 1. [ Sighs ] Step away from the counter. JAMIE: This plate is tired. Sauce is everywhere. Mashed potatoes looking a hot mess. It is a nightmare. BURRELL: Hands up. You're done. Oof. Come on, Anne. Let's go to tasting. All right, Danielle. Come on up. DANIELLE: I'm so nervous around Bobby. He's, like, a gourmet chef. And I'm just like me, with the cats. [ Cat meowing ] FLAY: What did you make? Chicken with roasted red peppers and triple cream cheese roulade. The chicken is overcooked, so it's very dry. I just wish the flavors would have been not as muddled, you know, so you could taste them a little bit more individually. This is not a perfect plate of food, that's for sure. Stephanie. This is my first week with the Blue Team. So, I want to impress Bobby. I decided to do chicken, spinach, along with some bacon. Next time you use bacon, Okay. Yes. Good texture on the mashed potatoes. I think all the flavors work really nicely, though. Thank you. Okay, Amber. I made my roulade with chicken, bacon, piquillo pepper and asparagus with cream cheese. It's really good. The blanched asparagus and the piquillo peppers. It's pretty. It's simple. And it's clean. Looks like restaurant food. Oh, [stammers] Danny. What did you make? I made a chicken Dijonnaise roulade. Dijonnaise? Pulling out the French words on us. Okay. Now, you cut it in an interesting shape. Yeah, a trapezoid. We usually call that a bias cut. Okay, a bias cut. I think your chicken is -- it's very good. I think this is one of your best efforts. Thank you. All right, Joe. I have a lot of confidence going into this tasting right now. This is my Rollin' Home Roulade. It consists of chicken, bacon and roasted yellow peppers, roasted red peppers, onion and garlic, and a little bit of blue cheese, goat gouda and regular goat cheese. And I made a ketchup Dijon whole-grain mustard, Tabasco, honey and horseradish sauce. Um... There's too many ingredients in here. With the sauce and all the ingredients that you put inside the roulade, it's almost like they're fighting each other. Good cooks have restraint. The plating of the potatoes is a little weird shape. And it looks like you took, like, two ice cream scoops or something and -- Oh, okay. Well, I hate that. This is very diner-esque. Definitely some things that I would like to see differently. BURRELL: All right. Mike, come on over. These lychees are a huge risk for me. And I'm hoping they'll pay off. All right, what did you make? I made a pork wrapped in prosciutto and lychees, red onion, rosemary, sweet sausage. I think you have a weird flavor combination. This is bad. But your stuffing of your pork actually tastes great. Your potatoes are really good, too. Great. Thank you, Chef. All right, Carol. CAROL: Oh, I'm so nervous. Chef Anne is going to get potato soup now. What did you make, besides a mess? Well, besides the mess, I made a pork roulade with prosciutto on the outside. The stuffing is chorizo, onion, pepper and mushroom. Your sauce is nonexistent. Last week, you did really well. This week, you've taken a giant step back. Yes, Chef. I'm worried. It's not a good feeling. I'm bad. All right, Carie. CARIE: I am hoping Chef Anne overlooks how my plate looks. This competition's about flavor, right? What do you have here? I see that. I was a little shaky and nervous trying to impress you, Relax. Don't let trying to impress me get in the way of you learning. Yes, ma'am. I like the flavor combination that you chose. The thickness of your pork looks very nice. Hi, Chef. Tell me what you made. For the stuffing, I used ground lamb, basil, mozzarella cheese, and wrapped it in pork and prosciutto. The sauce, it's a chicken broth base with basil, garlic, and then a squeeze of orange juice. It seemed like you had a really tough time today. I did. Your sauce is bracingly acidic. It seems to me that maybe you didn't taste your filling before you put it inside your pork. Feels dry. Definitely a lot I can improve on. I think so. All right, Jamie. This looks like a mess. So, what did you make, Jam'? I made, Chef, a roulade. I added lamb, bacon, blue cheese, mushrooms and pears. Sounds like the kitchen sink, huh? Did you put some vinegar in your sauce? I did. I was trying to for, like, I like Marsala. And so, what I used is white wine. And then, I used red wine vinegar. So, what does that have to do with Marsala? Okay, Chef Anne, so I don't know what Marsala is. My bad. Oops. You guys did a great job. Everybody's station across the board today was not good. You guys have given me a lot to think about. I need to go figure out what I'm gonna do. So, this week, we focused on building flavors. BURRELL: You guys were given a chance to create your own take on a dish, like a real cook. Now it's time to reveal which roulades really rocked and whose didn't quite roll out perfectly. Two of you will be going home. So, Blue Team, let's start with the good news. The winner of this week's challenge is... ...Amber. Congratulations. You utilized things that you learned about a couple weeks ago, and it tasted great. AMBER: [ Gasps ] Can I get my kids on the phone? Let me tell you. I can make some damn chicken. Thank you. So, Red Team. Across the board, you guys had a tough week. And you kind of bummed me out. But one of you did make a more successful roulade than your colleagues. And that person is... ...Mike. Mike, you actually had a pretty good week this week, huh? You were the double win. One is a win. Two is a streak. That's cool. Please keep it up. Yes, Chef! Also safe on the Blue Team this week is... ...Stephanie, our newest member. Thank you. And Danny. Thank you. Joe and Danielle, you guys are the bottom two. Please come forward. On the Red Team, also who's safe this week is... ...Carie. Thank you, Chef Anne. Also, Jamie. Thank you, Chef. So, Ken and Carol, you guys are my bottom two. Please step up. I really enjoy having both of you on my team. Carol, I've seen you take some definite steps forward. But this week, I saw you take a big step back. Ken, I feel like you get caught up in your own mind, and that ultimately affects your final dish. The recruit on the Red Team this week that is safe is... ...Carol. Ken, I'm sorry. I'm going to have to ask you to turn in your apron. I've learned so much. I think I won, in my own way. I enjoyed having you here. It was a lot of fun. KEN: It's been a wild ride. And, you know, I enjoyed every minute of it. FLAY: Joe and Danielle, this is certainly the most difficult decision for me so far. I would like to keep both of you, to be perfectly honest. Danielle, although I think that you've made a huge improvement, you seem a little scattered. Joe, I think that you want to prove to your family that you can do this, because you come from a long line of culinarians. Your downfall was, you had a lot of ingredients fighting each other. More is not better. So, the person that's safe this week is... ...Danielle. I'm sorry, Joe. JOE: I'm definitely bummed. In this competition, one bad dish can send you home. I mean, I thought I had the potential to take it to the end. It's been very rewarding. I definitely learned a big lesson about flavors and the simplicity of a dish. I just wish it wasn't at the expense of me being knocked out of the competition. NARRATOR: Next time, on "Worst Cooks in America"... Konnichiwa. Conveyer belt? What kind of restaurant is this? Jesus Christmas. You're going cater a surprise birthday party. Would you like to meet the host of our surprise party? Surprise! [ Laughter, cheers ] AMBER: Oh, I don't know how this is gonna get done. Ow! Get it together for her. Hello. I'm just nervous. It's judgment time.