Tasty Mystery Baskets of Clips

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-TOM: Hey, Monique. -Hi, chefs!
Jackson, I could only imagine how uncomfortable he was
that's made from a chicken reduction.
Can you follow with the chili oil?
I know how to make, like, three desserts
PADMA: It's okay. We're all emotional. I get it.
You are amazing.
You will honor these women
I'm making corn ice cream. It's going to go with cornbread.
PADMA: Tonight, Last Chance Kitchen is back.
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Do you think frying oyster's
that sort of stuff.
It doesn't remind me of the Ann Richards I know.
to the gumbo.
This one is really inspiring. You know?
JAE: Welcome back, Ashleigh!
Everyone at the table thought it was amazing.
That's really fair.
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from the chicken reduction,
a fun one, if you can't tell
It seems like you know pretty much everything about Selena.
I feel like you just feel the power at the table.
I would like you all to cast one vote for the winning dish.
The Texas Latina gets Selena? That's pretty badass.
We're making a pumpkin crumble and hopefully some squash curd.
and serve them to a table
that my mother loved, and Jo's version
In my head, I'm thinking of this thing called kakigori,
I'm a pastry chef!
Like, it's really a pleasure being around this space.
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[clapping]
Hi, Luke. What did you make for us and why?
Well, if I had the option to break into
And I really want to showcase that.
I don't know if I would say that her inspiration
Gumbo time.
MONIQUE: She is risen!
a local gal, this would be a favorite.
into the pan, so hopefully this dish is not A-W-F-U-L.
Is there, like, chunks of blondie in there?
and what they were familiar with.
totally different.
So, this is a very light cure. It's a mix of the miso
a traditional dish which is actually
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to Chef Chris Williams' charity,
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JO: Jurassic Park?
who I should listen to.
Which made me think about pozole.
-MONIQUE: Oh, sh--. -DAMARR: What's wrong?
-and it didn't. -I really appreciated the ice.
ASHLEIGH: No, no, I don't.
She was spicy and saucy and a little feisty.
I am so excited to be here.
[clapping]
to get her international pilot's license
EVELYN: Five minutes.
Only the second woman ever to hold the position.
ASHLEIGH: So far, when I'm a part of a team,
[contestants] She back! She back!
This is something that, you know, made me very kind
was my favorite song, "Como la Flor,"
♪♪♪
-Yeah. -Like, whoa.
-Moving forward, I like it. -TOM: Sounds good.
Chefs, you all made delicious food,
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How are you feeling, Ashleigh?
of really understanding who she was and what she represented.
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The chef with the winning brisket dish today is Evelyn.
The oysters are done and they're kind of big,
[bluesy music]
Evelyn won.
Twenty-two minutes!
And that's where we're going to go for.
But it's also very difficult to make gumbo just in two hours.
And so, I kind of took ingredients from the 1940s,
that I can get it done. And I think the biggest thing
No recounting.
my favorite when I was growing up.
strong enough to continue in the competition.
Padma, Gail, Tom.