In my notes, before the show started, I made a prediction (and you can tell that it’s from BEFORE the show started because the penmanship is actually legible), I will share the photograph of my note at the end of this recap. Here we are at Episode 9 and Vampoor is still lurking in the shadows waiting for a new victim.
Invitation to disaster
The remaining contestants are told that they are cordially invited (which surely spells disaster) to the South Beach Food and Wine Festival, where anything can happen. At the site of the filming a crew is setting-up for a big event- lots of chairs, etc.
“Honey, what’s this? Where are we? What’s happening?” -Karen Walker
The Star Challenge du Week (clearly, I do not speak French) is a LIVE cooking demo. The mentors note, the cooking demos at SoBe are a huge draw for fans. Each contestant has to do a 3 minute live demo of their signature dish. In this demo they should showcase their cooking skills, they should show a “tip,” tell a story and be entertaining. As a reminder- there are no “re-do’s” they have to get it in 1 take. So, yeah, no pressure.
I love when the forget to crop out the random crew guy…
Martita is going to make her signature sweet pork chile relleno. Her tip is to demonstrate how to char peppers on an open flame.
Basically, you just burn the crap out of them…
Bobble Head, who I might add, looks REALLY Bobble-ish today, asks her why she is making this dish. Martita explains that she always has her girlfriends over and teaches them how to cook and this is one of the dishes she has taught them. Bobble encourages her to share this story with the audience. Frankly, unless Channing Tatum and Joe Manganiello come in and start stripping, I’m not interested in hearing about any “girls night in” at Martita’s.
Yvan is making “love bites” inspired by his girlfriend, Robert. (Sorry, I, sort of, assumed Yvan was gay= not that there’s anything wrong with it. Frankly, I like him gay. As a breeder he is… annoying.) It is a fried oyster topped with sea urchin and pomegranate. I am not sure if he changes this half way through because in the end it winds up being topped with a chipotle mayo and pomegranate, which sounds edible to me- with the sea urchin, I would have passed.
The Ippster, fresh off his win last week, is making a dish that combines his heritage- pasta with Pink Miso sauce with scallop. Combining his mother’s vodka sauce recipe along with a sautéed scallop, as his father is a scallop. (His father is Hawaiian/Chinese, he said- I think.) Ippy is slightly worried, because his scallops are frozen- but he’s hopeful they will thaw out in time, and dries them on a paper towel to insure they will be able to get a nice sear. Bobble warns him to keep his energy up or else.
Wax on, Wax off
Here’s a surprise for you- hang onto your seat- Nikki is grilling something. Oh, it’s a lamb chop. She is going to demonstrate a simple marinade and how to get good grill marks. She knows that she must not appear too rehearsed.
This gives you a little perspective on how many and how close the cameras are
Gangster Anne Burrell (and it looks like the REAL Anne Burrell is going to be on next week’s episode… I wonder how she will feel to be confronted with her evil doppelgänger. Or should I say DoppelGangSTER? ) is making a clam named after her father, who apparently was named Mimi. Clams Mimi. Gangster says it is similar to Clams Casino. It would have been cool if her Dad’s name was Casino, and coincidental. Unfortunately, she doesn’t have little-neck clams, they have provided her with Manilla Clams. Bobby notes that Manilla Clams are delicious and having the wrong kind of clams is the LEAST of Gangster’s worries- her timing should be the biggest concern. Am I on glue? Gangster had a minor timing issue last week- 5 seconds under- which I know is still under and dead air and whatnot, but I would think Bobby’s instruction would be to keep the f-ing clam shells OUT of the food.