Tasty Mystery Baskets of Clips

-You have five minutes. -Five minutes!

I added in chicken thighs and crabs.

and the pecans is one of the things

There was too much to focus on.

It makes you cook under pressure.

either me or Jo are going home.

The way we're going to make it progressive

I'll have the onions that I'll kind of fan up

It's got that all over it. That peanut, it speaks to us.

and not try some traditional Nigerian soups,

The thing is-- is that it eats literally everything.

-is a little mild. -It just needed

the pull they talked about.

What do you think of the quail that Jo gave us?

I've got some dried shrimp and some curry powder.

No, I should be good, I'm going to put the caviar in first

I didn't plan my time well for the final

EVELYN: I was thinking a pork loin.

Nice. I like it.

Thank you, everybody. Good night.

it's actually called a Jurassic Quail.

-Hello, everybody. -Hi.

It's great. We're in the vibe.

-You okay? -Be gentle!

Please welcome your guest judges

Previously on Top Chef...

I think Jo should go home.

Welcome to Jurassic World.

And then I think that with the pickled napa cabbage

-Crocodile. Not alligator. -Mm.

-See you on the red carpet. -Yes. [laughs]

Like, I understand he wanted that surprise,

Nick is extraordinarily

Learning more about my history and where I come from

Your knives are labeled with three

My idea was to take three months off

Have you ever made this dish before, Ashleigh?

than there were with Ashleigh and Luke combined.

with a little bit of crispy okra right at the top.

I loved the food scene there.

I want it to have some punch

so it'll look like scales and then claws.

You let those ingredients sing.

-So, that's cilantro and mint. -Okay.

and having this beautiful meal with us.

Braised spinach with palm oil, peppers, onions.

I like the flavoring here.

I also put crispy okra over the top.

Next time on Top Chef...

[blender whirring]

-bite me in the butt. -JO: One minute.

then I put the glaze and I put the crust on top.

The technique is, like, you kind of wrap it around

No, but I think that what I'm doing makes sense.

The whole meal felt very complete.

and it felt a little convoluted.

I'm making crab coquette with pepper puree.