Tasty Mystery Baskets of Clips

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

The whole meal felt very complete.

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

so it'll look like scales and then claws.

Your knives are labeled with three

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

than there were with Ashleigh and Luke combined.

it's actually called a Jurassic Quail.

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

Previously on Top Chef...

Welcome to Jurassic World.

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

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

I also put crispy okra over the top.

And then I think that with the pickled napa cabbage

and not try some traditional Nigerian soups,

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

Like, I understand he wanted that surprise,

I didn't plan my time well for the final

-is a little mild. -It just needed

the pull they talked about.

and it felt a little convoluted.

I like the flavoring here.

I loved the food scene there.

It makes you cook under pressure.

I'm making crab coquette with pepper puree.

My idea was to take three months off

Next time on Top Chef...

-You have five minutes. -Five minutes!

Nice. I like it.

You let those ingredients sing.

-You okay? -Be gentle!

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

-Crocodile. Not alligator. -Mm.

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

-Hello, everybody. -Hi.

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

Braised spinach with palm oil, peppers, onions.

Nick is extraordinarily

I added in chicken thighs and crabs.

and having this beautiful meal with us.

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

[blender whirring]

There was too much to focus on.

I think Jo should go home.

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

Thank you, everybody. Good night.

Learning more about my history and where I come from

Please welcome your guest judges

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

Have you ever made this dish before, Ashleigh?

either me or Jo are going home.

and the pecans is one of the things

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

I want it to have some punch

The way we're going to make it progressive

EVELYN: I was thinking a pork loin.