|
Auditions 2
June 7
Last night on Masterchef, we met some of
the players... then met some of the dishes. Some of them could dish it
out, but others couldn't take it. Still, the season is young as we head
into night two...
First up, Dustin (24, pool boy from Orlando) is doing an English sausage
roll with an Italian twist on it. He's doing this for his mother, who
raised him on cooking and was recently diagnosed with breast cancer.
What he doesn't know is that his mother has secretly flown in from
Florida to support him. The twist... spicy Italian sausage. The base is
a creamy marinara. Gordon finishes the plate, calling it "(^_^)ing
delicious". He's got the night's first sweep.
Next up... people roll over and die.
Christine Corley (27, single mom from Sopchoppy, FL) sees cooking as a
stress reliever. Her style is clean and lean, compared to her father who
cooks redneck style. Her secret weapon... wine... for her nerves. I
think she had a little too much nerves, but that's just me. None of it
goes into the dish, a soft shell crab with creamy polenta and coleslaw.
It's up to Gordon, giving her a 2-1 vote... YES.
Next up, Jason (Tacoma, WA) has bacon, strawberry, garlic, horseradish,
and orange blueberry vodka reduction. If you don't get heartburn, let me
know how it is. That would be a no.
And after a run of what can be best described as "baby sick in a
ramekin", Joe has some words for the cooks, telling them that anything
less than your best is saying to the judges that you don't give a damn
about what's going on here.
Derrick (33, web designer from Long Island) is in a death-metal band.
Hmm... He puts metal to fire with chorizo on potato sopa and
fire-roasted salsa. Gordon says he's got a big pair home-making
everything. Joe agrees, saying it's amazing. Gordon calls him one to
watch as Graham hands him an apron.
Bob Rafferty (36, organic farmer from Lowell, MA) believes in food going
straight from the farm to the table, and he's not above bringing that
knowledge to the MasterChef kitchen. He's doing a reverse surf & turf
with tuna and coconut chicken medallions. The interesting thing is... he
didn't bring a THING from his farm. All three judges call him out for
being less than charming and less than himself (he even says that he
should've stuck with his guns with New England comfort food), tell him,
"E-I, E-I, NO."
But not everyone can dish it out AND take it. Enter Jim (36, martial
arts instructor from Gladstone, OR) and his "redneck sushi", a blend of
sushi rice and barbecue chicken. It's a 2-1 against Jim, and one short
temper tantrum later, he's out of the kitchen for good.
Esther (28, lawyer from LA) is next. She's a woman who quit her job at a
law firm to practice food. She wants to do well for her husband. She has
a Korean-spicy braised cod with daikon two ways. Unfortunately, she
forgets the sauce in her plating. Remember, she only had five minutes.
Gordon says it looks better than it tastes. Graham wants to see more.
Joe... agrees... with Graham. She moves on.
Albin (28, retail manager from Houston) has a homemade immersion
circulator to cook the perfect egg. He specializes in molecular
gastronomy, or "kitchen science". His dish: loco moco in a wonton shell
on sticky rice with a short rib. He's got a sweep.
Next up, a family affair... meet Denise (56, event planner from Fremont,
CA), competing against her own son, Kyle (27, catering manager from
Cleveland). Denise has not & spicy green beans with sausage. Kyle
counters with chicken paprikash with sautéed spaetzle. The winner of
this family feud.... KYLE. 2-1 versus a 3-and-out no.
Tony (51, trucker from Grant Park, IL) is known as "The barbecue guy".
He always wanted to go down the culinary route, but he has always had a
family to raise. Everything he's ever done is culminating here in a
pan-seared mahi mahi with paella rice and mango salsa. Three yeses, he's
through.
Last up for the day is Alejandra (37, architect from Playa del Rey, CA),
who grew up in Venezuela. She thinks she has what it takes to be the
next MasterChef. She serves a goof on a Peruvian sautéed shrimp with
saffron-infused quinoa. The shrimps looked overcooked, but by brining
them, she brings out their natural sweetness. Graham thinks that the
dish itself is balanced. Joe may think that it's a bit too spicy. He
does call it one of the best thinkgs he's eaten today. We end the night
with a sweep.
Next week, we round out the 100 and come up with your final 38.
To see this episode in its entirety, go to
fox.com/masterchef.
|
