Tasty Mystery Baskets of Clips

My parents are very, very proud of me.
The tonnato just lifted up and it, sort of,
so you get first pick.
really small packages of mustard seeds.
And I like the freshness of the relish on top.
So, I've decided that I'm going to make gnocchi.
Five, four, three, two, one. Time's up!
Mm. Damn, I'm really enjoying this.
undervalued our cooks.
and some red rice crumble for texture.
Being from Houston is definitely an advantage
It wasn't cohesive,
I did not. My braised bok choy.
because all you did was just plate it.
Please, get something!
We need to put food on a plate.
I'm gonna have you start putting mushrooms
Are you guys talking menu
The blue team.
Thank you, all.
and then I hit it with quite a bit of lime
Yeah, she's feeling--
You should be grinning from ear to ear right now.
Okay. And, who would you like to go next after you?
A lot of Southern Appalachian cuisine
Damarr's mushrooms really threw me off.
and I think that's really what's going to
Time to switch. Twos go in, ones come out!
I can't turn the top round into a filet mignon.
I mean, I think it's really excellent.
How are you spending these 10 minutes?
I'm going to start to assemble.
which team will receive immunity in the elimination challenge?
Uh, Leia's summer roll? I mean, restrained.
Everyone has a farm. Everyone has a ranch.
I just wanted the beef to be there
Thanks, chef.
about the main point of the challenge.
with a kare-kare sauce to go underneath.
We have two minutes and 40 seconds!
This is my first time.
so they can sit for a little while.
It composed the plate for me.
Seems like there's a lot of little mistakes being made.
- Thank you. - Thank you.
You have any idea of what their doin'?
was just incredible.
What we have for you is a thinly cut pork chop,
Beautiful, thank you.
I focused, maybe,
you got a good dish.
so I put it to the stove top with a bit of butter.
What do you have going on over there?
Jae's dish, I mean, this is a beef challenge.
There are usually, like,
I can do, like, a quick marinade on the top round steak,
to contribute to the dish before the next team member
I made coal roasted eggplants with, I believe,
What?
so I'm making a beef tartare with a tuna aioli.
There's a lot of elements with my dish.
all highlighting... beef.
During the Quickfire, I think you asked people, like,
There was no salinity.
that there's no sous chefs here.
Well, I'm in love with the way it looks.
something really filling at the end.
In a really intimidating room of super impressive people,
Well, it's the first challenge and it's always tough.
Wow. It's a big group.
Like, they see it on the menu.
with a charred eggplant salad and chili jam.
Did you just run out of time to get it on the plate?
My mind immediately goes to
I think I'm just trying to make a base vinaigrette