The three amigos (let’s just forget the fact that Johnnie hates everyone, especially Cody) meet up in New York City on the corner of Broadway and 23rd Street, where judge Richard Corrigan and host Claire Robinson give them their final challenge, which is to sell a menu of their competition’s oddest ingredients in their own food carts. Who will have the most ingenuity to create and sell a killer menu out of bison meat and pickled pig’s feet and and make the most profit within only six hours. Only two chefs will move on from here.

Johnnie, the last Englishman in New York, tries competing with the American’s sense of salesmanship with his snarky humor, which only goes so far. At the end of the day, the heat gets to Johnnie, as well as the price of Cody and Stan’s menu, which is nearly twice as much as his. But Johnnie refuses to ‘rip people off.’

The final tally:

Johnnie: $264.90

Cody: $494

Stan: $273

Stan barely squeaks into the finals with Cody, as they head to the Yotel Hotel on the West Side of the city.

Watch Johnnie’s exit interview.

Guest judge Todd English joins Richard and Claire for the final challenge, which will incorporate the last 9 legs of their culinary journey. The chefs each get $500 to open their own mini restaurant and create a stellar menu.

Cody sets up his restaurant and titles it ‘Frankie’s,’ named after his deceased father. His menu consists of family and farm friendly food, including calf’s liver, nile perch and peaches & cream.

Stan’s restaurant, ‘Squash Blossom,’ is named after a nickname Stan’s mother gave him as a child, and he passed on to his daughter. His menu consists of chilled drunken avocado soup, New Zealand lamb chops and lemon honey custard. Stan is making a three course menu with two choices for each course, a variation from Cody’s strategy of a straight 5 course meal.

The chefs get a welcome surprise when their families show up! Cody’s mother and grandma as well as Stan’s wife and daughter travel to the hotel for moral support. But at the end of the day, the chefs still have to focus.

It’s time for the final presentation and Todd English, Richard and Claire, along with a table of dinner guests, weigh in on the menus. Todd English isn’t a fan of Cody’s dessert and Richard isn’t too impressed with Stan’s undercooked lamb chops, but the guests tend to lean more towards Stan’s menu, which ultimately turns the tables in his favor, and he is crowned the winner!

Stan’s emotional win is a thrilling American success story for the underdog.

Watch Cody’s exit interview.

Watch Stan’s Victory Speech!

But will the boys be able to hold it together in order to get there? Johnnie has admitted numerous times that he and Mark don’t get on. And will Cody and Stan’s friendship push them over the top?

The four remaining contestants check-in at the old Bedford Village in Bedford, Pennsylvania, to get instructions for their last challenge before the finale. The chefs are given a mere sack of potatoes and told they have to barter them for ingredients they will use to present a 5-course meal to Chef Richard Corrigan. The team that makes the best meal will win the final challenge.

Cody and Stan drive around to find a farm to barter their potatoes, whereas Mark and Johnnie find a nearby garden to take fresh veggies, including chiles. Cody and Stan are able to barter their potatoes and a cooked meal for locally raised beef, which becomes a goldmine for them. But Team U.K. has more luck bartering ingredients at a restaurant called Barefoot Bernie’s on the way to their next stop.

At the checkpoint in Haggerstown, Maryland, the chefs are introduced to their guest judge, BBC America’s “No Kitchen Required” chef Kayne Raymond. The chefs then proceed to get down and dirty cooking with a goat’s head. Johnnie even admits he enjoys cooking with the brains, which Chef Kayne respects. At the end of the day, however, Kayne and Richard considered Cody and Stan’s efforts to be more worthwhile, giving Team U.S. the Checkpoint victory.

The two teams then head to Baltimore for the final challenge, where they prepare their 5-course feast.

Team U.S. Menu                                                                                                                                      

Course 1:  Chilled Potato and Lavender Soup      

Course 2: Chicken and Potato Sausage    

Course 3: Sockeye Salmon, Maryland Crab   

Course 4: Duo Beef Fillet and Short Rib with a potato puree     

Course 5: Lemon Tart with Blueberry Lavender Ice Cream

Team U.K. Menu

Course 1: Potato veloute with confit garlic

Course 2: Gnocchi with Bacon and Pesto

Course 3: Fruit de Mer (fish dish)

Course 4: Terrace Major with Dauphinoise Wild Horseradish Greens

Course 5: Chocolate Fondant

When the chefs present their meals. Judge Richard is impressed with Team U.K.’s menu, though the chocolate fondant is a bit disappointing. Team U.K. turned out slightly more refined dishes, but it was Team U.S. with their farm fresh and ‘soulful’ menu who got the job done. Stan is proud of the victory, saying that he believes America was “built on sweat and hustle,” and that he is living proof.

With Team U.S. pulling off the final victory, someone on Team U.K. will now be sent packing. Mark and Johnnie hit the kitchen to prove they deserve to be in the final round in New York City, and neither looks like they’ll give up easily.

Mark and Johnnie head back to the kitchen to cook for their lives. They have one hour to cook the best Maryland blue crab cake dish possible. While Mark impresses the judges at large, they are not too thrilled with his sauce, and when they find a piece of shell in his dish they send him home. Johnnie will now join the American boys in New York City where he’s prepared, as he says, to “spank the Yanks!”

Watch Mark’s Exit Interview here.

Try your hand at Mark’s Crab Cakes:

“Crab cake, baked cauliflower mornay, asparagus dressed in roasted crab oil and Parmesan dressing”

INGREDIENTS:

• -8 Baltimore soft shell crabs, alive and well
• -10 green asparagus spears
• -3 eggs
• -50ml mayonnaise
• -150g small cauliflower florets
• -6 small gherkins, (cornichons)
• -2tsp of capers
• -Soft herbs, see below
• -Piece of Parmesan, 100g should do
• -Salt and pepper
• -Olive oil
• -75ml double cream
• -Handful of Panko or toasted breadcrumbs
• -1 lemon

METHOD:

• -Cook the crabs for 8 minutes in rapidly boiling, salted water, then refresh in  iced water, pick and separate the white and brown meats, ensuring there is no shell and then set aside the whitemeat for the crab cakes. Eggs boiled, 6minutes, then refreshed, peeled, whites for the sauce gribiche, yolks used to bind the crab cake. Asparagus blanched, 2 minutes and refreshed then set aside. Cauliflower cut down to small florets, blanched and refreshed, then placed inside the crab carapace and double cream and seasoning added, topped with Panko and Parmesan. Baked in the oven at 180c until golden, about 8 minutes. Crab shells, pan roasted and then removed from the heat, oil added to take on the flavour from the shells, allowed to stand for 10 minutes, finished with salt and pepper, then a squeeze of lemon juice.
• -Make the crab cakes by adding the chopped egg yolks to the white crab meat with a little of the chopped herbs, salt and pepper, lightly mold the cakes, they should be quite soft, frying them will create a nice crust that will hold them together. Cook for 3-4 minutes in a hot pan, only turning once golden brown.
• -For the Gribiche, mix mayonnaise with fresh, soft herbs, tarragon, parsley, chervil etc, add finely chopped gherkins and capers, the chopped egg white, lemon juice and salt and pepper. Toss the asparagus in the shellfish oil and finely grated Parmesan, place on the plate and top with the crab cake and baked crab shell mornay, spoon a little Gribiche on the side.

Watch what Claire and Richard had to say about filming the Baltimore Challenge.

Claire and Richard with guest judge Kayne Raymond

Teams at the Checkpoint

Team U.S. on Lake Eerie

Once the teams catch their fish, they’re off to cook their dishes for some local yachtsmen, and the judges, who want one raw, one steamed, and one fried fish dish for the checkpoint challenge. Team U.K. manages a win, in part to Johnnie’s poached fish. But Team U.S. gets props for Stan’s Ceviche and Mark’s Walleye Brandade, which made this win rather controversial. Team U.K. is awarded with 116 pounds of yellow perch to cook with.

Team U.K. chef Mark’s Walleye Brandade

INGREDIENTS:

• 3 fillets of Walleye
• 150mls of whole milk
• 150mls of water
• 1 bay leaf
• 1/2 onion
• 1 sprig of thyme
• Salt and pepper
• 1 clove of garlic, peeled and left whole Good olive oil.
• 2 slices of fresh white bread

METHOD:

Poach the fish in the milky broth until just cooked, 7-8 minutes depending on the thickness of the fillet. Pick the fillets from the skin while warm and make sure there are no bones, place in a food processor. Strain the milk, add the garlic clove to the picked fish, retain some of the milk. Remove the crusts from the bread and tear the soft middle part into the fish. Blitz or pulse this mixture while slowly adding a thin stream of olive oil, until a light “paste” is formed. Check the seasoning with salt and pepper. Blitz a little further, add a little of the milk to make a smooth mousse. Serve on toasted baguette with some freshly chopped parsley, a squeeze of lemon and a drizzle of good olive oil.

Team U.S. Stan’s Ceviche Dish

Once the Checkpoint Challenge is completed, the teams head to the Detroit’s Eastern Market to set up their food stations and sell their fish dishes.

Cody at the Great Eastern Market in Detroit

Team U.S. squeaks out ahead with total earnings of $1,398.80 to Team U.K.’s $1,100. Which means Team U.K.’s three chefs have to cook-off in a double elimination round making a souffle and accompanying dessert at the Rattlesnake Club. And even though Johnnie claims that souffle’s is one of his weakest desserts, he comes out ahead with a chocolate souffle and a bacon and eggs dessert. Sadly, that means the two girls remaining in the competition have to say goodbye.

Watch Rebecca’s Exit Interview

Watch Caroline’s Exit Interview

Watch what Claire and Richard had to say about the Detroit Farmer’s Market

Visiting Detroit soon? Check out these good eats, no matter what your budget:

$$   Red Fox

$$   El Guapo

$$$ Roast

Stan’s making dough!

With only 7 chefs left, the competition is as fiery as ever! So how better to carry on with the show than by cooking with a wood-burning pizza oven in Springfield, Illinois. The 3 Americans and 4 Brits are told they will each be given wood-burning ovens to cook with and whoever makes the most profit from their pizza wins at the checkpoint!

Team U.S.’s Phoebe is happy to be with the boys, and mentions that she, Cody and Stan have always worked well together, so this challenge should be a cinch! When Stan gets on the phone he finds the only restaurant in Springfield with a wood-burning pizza oven. Score! The owner even agrees to let the team cook pizzas in his kitchen, and gives them tips on what kind of pizzas sell the best. Good going, Team U.S.!

Meanwhile, Team U.K. is feeling confident as Caroline makes pizzas for her website and Johnnie makes them in his restaurant. Their strategy is to find an area with the most people. They decide to head to the checkpoint city, Bloomington, early and bunk there. Caroline and Rebecca find a customer who notifies them of a baseball game they can come work at in the evening. The team also gets lucky convincing the local hotel, The Chateau, to allow the chefs to use their kitchen, which includes a floor-standing mixer that cuts their dough prep time by at least an hour.

The baseball game, however, turns out to be another story. The heat is stifling, and nobody is coming around to buy any pizza since they are all watching the game. To top it off, a health inspector then shows up and shuts Team U.K.’s pizza-making efforts down! Thankfully, fifty pounds of ice later, they are allowed to start back up again and later set up shop at the Farmer’s Market in Bloomington.

Over at Team U.S., the chefs are selling their pizzas back in Springfield and turning out a decent profit. Stan even arranges for the team to later sell at the Farmer’s Market in Springfield, where they make breakfast calzones and pizzas. Phoebe is getting a bit miffed at Cody, who is bossing her around, but being the good sport she is, decides to keep the peace. They want to stay at the Market longer, but they have to hurry to make the checkpoint.

Team U.S. arrives at the checkpoint challenge in Bloomington, where they find themselves…alone! Turns out Team U.K. decided to forfeit the checkpoint win to stay at the Market and sell more pizzas. Their prize includes $300 to shop with, as well as a lot of ingredients on both their table and Team U.K.’s table, but Team U.K. feels that ultimately their decision will be worth it in the end.

 Team U.S. stands alone at the Checkpoint Challenge in Bloomington

The teams finally get to Chicago. Caroline tries to prove herself in the kitchen, as Mark and Johnnie boss her around a bit too much for her taste. Meanwhile Team U.S. is having a hard time setting up shop due to all the city laws, so they decide to set up in a housing garage in an alley way. Stan gets to town to try to market their location, while Phoebe tries selling, quite literally, on the street of the neighborhood.

Team U.K. is also having rather bad luck as they go to sell pizzas at a music festival, and a massive storm hits! Once it passes, the team cleans up and is determined to sell the pizzas in the aftermath. But they have made serious sacrifices in the money department, thanks to the bad weather. Finally, it’s time to count the money at the finish line!

Richard and Claire with the money tins.

Team U.K. pulls out an overwhelming victory over the Americans, weighing in at $3,515 to Team U.S.’s $1,615, which means they are all safe. It also means a U.S. chef must now go home. The three chefs battle it out in the kitchen having to make a three-course meal for judge Jared Wentworth at the Longman & Eagle, a popular upscale Chicago Pub, and Chef Richard, with only $20 and an hour and a half to cook!

Cody and Stan both cook impressive scallop dishes, but Phoebe goes with a more upscale Spaghetti and Meatballs. Richard was impressed with the elegance of Phoebe’s dishes but unfortunately the flour in her lemon budino dessert was still raw, which ultimately sent her home.

 Phoebe’s 3-course meal

Watch Phoebe’s Exit Interview.

Watch what Claire and Richard had to say about filming the pizza challenge in Illinois.

Try your hand at making the following recipe from Stan’s winning menu:

‘Bruschetta with Bacon, Caramelized Onions and Herbs’

INGREDIENTS:

• French Baguette
• Smoky Bacon
• Olive oil
• Garlic
• Onion mixture
• herbs en Duxelles
• herbs
• Sea Salt
• Pepper
• (add some creamy cheese if you have it. I didn’t!)

METHOD:

Start by slicking the baguettes thin on the bias into about 10 or 12 slices. Brush one side with some olive oil and put under broiler for 1 to 2 mins or until golden brown. Let cool. In the meantime, cook your bacon until it’s soft but fully cooked. Remove from pan reserving bacon grease. Add you onions. Season with salt and pepper. Let the onions caramelize and brown up adding some oil or liquid if they start to dry out. Chop up some fresh herbs. Sprinkle some of the herbs en Duxelles over the onion and remove from heat. Stir in fresh herbs. Rub each piece of bread with a garlic clove. Spoon onions onto bread and top with bacon. Add some creamy cheese here to if ya got it.

Visiting Chicago soon? Check out these good eats, from the ritzy to the price-friendly:

$       Brown Bag Lunch Truck

$$     Owen & Engine

$$$  Alinea

Team U.S. at the St. Louis Arch

Only nine chefs remain after the teams head to St. Louis, Missouri, by way of Memphis, Tennessee, where they are asked to conceptualize a BBQ sauce recipe, come up with a name and marketing package, and sell as many bottles on the road as possible.

At last, Bianca returns to Team U.S. but it turns out that they already have too many cooks in the kitchen when it came to making a BBQ Sauce. They break into teams, making two separate recipes, but Pippa thinks that Cody‘s recipe is far too sweet to be a BBQ sauce, so they ultimately go with hers. Next, it was time to come up with a name. They decide on ‘Uncle Sammies’ American BBQ sauce, but Cody isn’t happy with it, nor does he like the slogans they come up with, including “It’s un-American not to buy this sauce.”

Meanwhile, Team U.K.’s Johnnie comes up with an extremely hot sauce that the team loves. They come up with the name ‘Bad Ass’ for their BBQ Sauce, and decide to go with a logo of a donkey to play up the name and be tongue-in-cheek. On the way to St. Louis, they stop by a motorcycle shop to sell $475 worth of sauce to the owner. Now, that’s bad ass!

Team U.S. are finding it harder than usual to sell their product, but they head to Beale Street in Memphis to try to sell some cases. While Cody appears to be slacking a bit, hanging out by the truck, the others take to the streets to speak to people about their sauce. Bianca, who is especially bothered by this, vows to bring this up later.

After the teams make it to the Checkpoint Challenge in St. Louis, at Straub’s Gourmet Market, they are instructed to select two chefs and cook a meal for the judges with their sauce, plus pitch it to the owner of Straub’s, who will decide which sauce he thinks would sell the best in his store. Cody and Phoebe present for Team U.S. and Caroline and Johnnie present for Team U.K. In the end, Team U.S. pulled out a win due more to marketing, and not their recipe. However, when the judges tally the overall profit margin for the two teams, it appears as if Team U.K. came ahead by a little under $1,000, which makes them safe.

In another brutal double elimination round, Team U.S. has a tough decision to make on which three of their contestants will cook-off. They ultimately go with Stan, Bianca and Pippa, as Cody and Phoebe turned out the Checkpoint win.

The three chefs have to prepare a smoked dish with three sides for the owner of Bogart’s Smokehouse. Bianca’s mac and cheese and pork are a little on the dry side, but her potato salad gets great reviews. Pippa’s chicken wings aren’t quite finished, which disappoints the judges, but Stan impresses them once again with his pork tenderloin and steak, green bean salad and smoked mac and cheese. Ultimately, he is saved from elimination, sending the other two home.

Watch Bianca’s Exit Interview.

Watch Pippa’s Exit Interview.

Watch what host Claire Robinson and judge Richard Corrigan had to say about the St. Louis shoot.

Headed to St. Louis?

No matter what your budget, these good eats won’t leave you unsatisfied:

$ Seoul Tacos
$$ The Scottish Arms
$$$ Niche

Team U.S. cook-off in Arkansas

The competition gets switched up a bit this week when Team U.S. peacemaker Bianca gets chosen to join Team U.K. and help even out the 3:1 advantage Team U.S. currently possess. But this change causes dissension in the ranks for Team U.S. when Cody and Pippa no longer have Bianca as a mediator, and the whole team starts to fall apart. Team U.K., on the other hand, is elated to have the smiling and bubbling beauty on their side this week, as she enhances the team’s enthusiasm and helps them boost their marketing skills. Team U.K.’s Johnnie admits he’s never even seen a food truck, but Cody is enthusiastic about the challenge, claiming he has considered opening up a food truck in the past.

Bianca has a ‘personal motivation’ that she lets Team U.K. in on, and wants her and the team to prove themselves in order to show Team U.S. that Cody isn’t the only one who can lead a team to victory. She finds a beautiful hotel for the team to stay in, and later has some luck  selling Caroline’s ‘Very Berry Smoothie‘ recipe, which quickly begins selling in large quantities at a local national swim meet for a whopping $5 a pop.

Team U.S. is feeling the heat in a 115 degree food truck and the tensions begin to hit a boiling point. Cody calls out Pippa for telling Richard their team would run smoother without him. Then he completely shuts down and disappears from the group, leaving them to their own devices. Team U.S.’s continued bickering throughout the afternoon ultimately hurts their sales.

To make matters worse, the high temperature had casualties of its own. Team U.S.’s chef Ronaldo, surprisingly collapses from heat exhaustion and is rushed to the hospital, proving that even a Marine can suffer in the record high weather conditions. Cody, however, doesn’t buy it, and thinks he’s simply attempting to “avoid elimination.” Team U.S. wasn’t the only one affected by the heat though. Team U.K.’s Rebecca also gets struck by heat exhaustion during the challenge and has to make a trip to the hospital. Luckily for them. though, it’s only a temporary set back and she returns later to help out the team (who is making a killing!).

When the teams finally reach the checkpoint at The Pink Palace Museum in Memphis, Tennessee, Claire and Richard count the two team’s final profits. Team U.S. rakes in an impressive $1,748.91. Considering they were barely able to communicate throughout the entire episode, it’s not too shabby. But Team U.K. proves that teamwork really does equate to success, earning a total of $2, 076.41, and winning the challenge.

In another brutal double elimination round, Team U.S. must choose three chefs to cook-off at the French-Creole Restaurant Iris in Memphis. It’s no surprise that Cody is among the chosen ones given all the disruption he caused during the challenge, though Ronaldo, who found out while recovering in the hospital that he was voted for elimination, was a little surprised. Don was also chosen, but that’s perhaps because he has yet to prove himself to the team with a successful dish. The three Americans have to battle it out to impress Restaurant Iris Chef Kelly English, along with Chef Richard, in cooking a dish made from striped bass and oysters.

Cody and Ronaldo go head-to-head in the kitchen.

Ronaldo is motivated to beat bully Cody, and Don is determined to prove himself as a southern chef to the judges, and feels confident that he can show his other teammates up. Don presents his dish first on a bed of grits, seasoned with jalepeno. His oysters and grits are cooked nicely, but Don gets some grief from Richard about his fish. Ronaldo sears his bass coated with flour on a bed of sauteed white corn. While his fish is also criticized slightly by Chef Kelly, Richard is beyond impressed by his effort and widely praises his dish, bringing Ronaldo to tears. Cody’s dish, however, gets a near perfect rating for his high standard of cooking, and spot-on fish.With emotions high, chef Corrigan announces the first chef to be eliminated will be Don.

Watch Don’s Exit Interview. Tell us: Was he your pick to go home, or would you have eliminated another chef?

When the competition is too close to call between Ronaldo and Cody, the two chefs must cook-off yet again, using their creativity to save them. Ronaldo prepares a raw oyster dish with a sage and onion oil, as well as smoked oysters with peach and basil oil with chorizo and onion. Cody serves a raw half shell with tarragon, and his cooked oyster is served over corn grits with a peach, pear and tomato gazpacho. Chef Kelly thinks that Ronaldo used a tad more creativity with smoking his oysters, but Chef Richard wasn’t convinced that is was properly smoked. Ultimately, Cody survives another elimination, sending Ronaldo packing.

Watch Ronaldo’s Exit Interview. Tell us: What did you think of this last cook-off? Were you expecting Ronaldo or Cody to be eliminated?

Has the episode inspired you to visit Memphis? We hope so! If you do visit, make sure you check out these cool eateries with killer foodie reputations and enjoyed by all budgets:

$          Revival Southern Food Company

$$        Fox & Hound English Pub

$$$$   Erling Jensen

Team U.S. at the Boot Hill Museum

This week, the teams head to Dodge City, Kansas,  an old frontier town of the Wild, Wild West, to the iconic Boot Hill Museum.

The teams arrive at the Boot Hill Museum

For the first challenge, Team U.S. and Team U.K. have to cook six classic dishes from one another’s respective countries.

Team U.K. has to try their hand at the following regional favorites:

• Boston Cream Pie
• Key Lime Pie
• Gumbo
• Meatloaf
• Fried Chicken
• Muffaletta

Team U.S. has to master the following classic British dishes:

• Eton Mess
• Fish and Chips
• Shepherd’s Pie
• Toad in the Hole
• Steak and Kidney Pie
• Steamed Spotted Dick

The finish line is in Oklahoma City, Oklahoma, and the teams need to complete their challenge and be there in three days. The team that makes it to Oklahoma City with the most money will win. But first, they have to ‘get the heck outta Dodge City’ and get to Wichita, Kansas for the Checkpoint Challenge.

Team U.S. works their marketing mojo, and lands a deal working with a dinner theater at the Boot Hill Museum, and also get a chance to cook in the theater’s kitchen. Word on the street is that they’re attracting a crowd. But they’re having some issues in the kitchen with the British menu, especially Bianca who is preparing Spotted Dick but worries it isn’t ‘spotted’ enough. Meanwhile, Team U.S. manages to take the dinner theater scene by storm, entertaining a healthy crowd, and impressing them with their flavorful British cuisine. It’s no surprise when they make a killing with some serious dollar bills!

Team U.K. has already headed to Wichita, and are having trouble finding anyone who wants to even stop and listen to them let alone buy their food. They finally find a kitchen to cook in, and a bed to sleep in though, thanks to a kind inn owner. Team U.K.’s secret weapon for this challenge is Carlo. Having lived in America for many years, he is able to make a delicious gumbo and has a keen pallet for American cuisine. But host Claire Robinson worries about the Brit team’s business savvy, as they are spending the majority of their time in the kitchen, and not out trying to sell their menu. Leave it to the two UK gals to save the day though, as Rebecca and Caroline, find some business offices to sell to downtown where the boys sell their sandwiches to construction workers during the lunch rush.

At the checkpoint in Wichita, Judge Richard Corrigan and host Claire announce to the teams that they will now have to prepare English High Tea for a chunk of British expats living in Wichita. And if that isn’t a challenging enough task, it will be a blind taste test! While the Brits are, of course, ecstatic, American Cody thinks the challenge is ‘bollocks.’ So it’s no surprise when Team U.K. manages to win the Checkpoint Challenge, giving them a slight edge over the Americans by winning them a refill of all of their core ingredients.

Team U.K. Sandwiches

The overall challenge isn’t over, however, as the teams continue to make as much money as possible on their way to Oklahoma City. While on the road, Bianca finds another opportunity for Team U.S. to cater for the Norman City of Commerce. On the other team, the Brits attempt to head to the big NBA Finals pre-game to sell their food for less than the vendors outside.

Traveling to Oklahoma City, the teams both try their hand at selling their food on the street. Bianca and Cody clash on sales strategy, but at the end of the day Team U.S. racks in a total of an impressive $3,628.42, while Team U.K. only makes it to $1,331.75. This means that the three Brit chefs will have to cook-off in the Elimination Challenge, and one will be sent home.

The three Brit boys decide to play the chivalry card and cook-off against each other, leaving Becca and Caroline safe for another day. Carlo, Mark and Johnnie head back into the kitchen to make Lamb Fries, which in case you aren’t familiar with that dish it’s main ingredient includes a not-so-appetizing sounding part of the lamb’s anatomy: The testicles.

The three Brits all cook impressive dishes, but unfortunately Carlo makes one key mistake that sends him home — he leaves one-third of his dish in the oven! Johnnie is glad to see him go because he considers him to be a big-time culinary threat.

Try out Mark’s successful Elimination Dish Recipe.

Watch Carlo’s Exit Interview.

Watch what host Claire and judge Richard have to say about what it was like behind-the-scenes of the ‘Dodge City’ challenge.

With only 4 Brits left and 11 chefs remaining, do you think the Brits will be able to find a way to come back strong after the massive blows they’ve experienced so far? Share your thoughts in our comments section below!

Plus, are you thinking about taking a trip to the Wild, Wild West? If so, you’ll want to be sure to check out all that Oklahoma City has to offer!

Here are just a few great restaurant choices for any budget below:

$       Big Truck Tacos

$$    Baker St. Pub

$$$ Mickey Mantle’s Steakhouse

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The chefs journey onward to set up camp.

On Team U.K., Mark is in his element in the wilderness, but other teammates aren’t so thrilled as Sophie isn’t a fan of camping and Rebecca hates bugs. But hey, somehow they will get on. Right?! Meanwhile, over on Team U.S., Cody is attempting to humble himself, taking a step back from his ‘leadership’ role. However, as the episode progresses, we get a sense that this won’t last for long!

The Brits are off to a rocky start in the fishing department, and the fumbling Ed is finding it particularly tricky. Mark is afraid his antics may actually scare the fish away! But surprisingly, the squeamish outdoors newbie Rebecca comes out with quite a few fish, proving that despite her tendency to whine, she is still an asset to the Brits.

When Cody spots where Rebecca is finding all the fish, he attempts to make his way over to her turf, but this doesn’t go over too ‘swimmingly’. The two feisty souls get into a rather ugly shouting match, and Cody calls Rebecca some pretty horrible names. Cody retaliates, but it’s too late. He gets SERVED with a plate of scolding by the tough forager Brit, Mark. “She may be a pain in the backside,” he says, “but she’s my pain in the backside.” You tell him, Mark!

Over at the U.S. camp, relaxed rocker Stan awakens his fishing roots and catches one after the other. At the end of the day, the Americans catch more than the Brits, despite Mark’s expertise. But foraging is another story. Brit Caroline tries her hand at hunting, though she’s “never shot an animal in her life,” and even Johnnie finds his inner caveman, and has at it, killing a few. The Brits have a leg up on the Americans when it comes to foraging too, it seems, which makes Stan nervous.

After a long day, the camps talk strategy on what they’re going to prepare and cook for tomorrow’s challenge.

The next day, the chefs get to work! Team U.S.’s Cody actually manages to take direction, for once, from Bianca and Ronaldo makes a prairie dog stew. Team U.K.’s Johnnie, Mark and Ed butt heads as Ed doesn’t seem to have any impressive ideas to contribute, which starts to frustrate the two Type A team members.

Finally, the chefs present their menus:

Team U.K.:

• Nettle and Butternut Squash Soup
• Trout un papillon
• Vanilla Cinnamon Apple Rice Pudding with Wild Rose
• Wheat Salad

Team U.S.:

• Trout – 3 Ways smoked on top of Pad Thai, served with a Dandelion Green and Violet Pesto
• High-Lo Salad with Russian Thistles
• Rustic Colorado Gypsy Stew
• Glacier Lilly Rice Pudding

 Team U.S. turned out an impressive array of foraged food.

A group of locals, along with Richard Corrigan, judge the dishes and are impressed with Bianca’s rice pudding and Team Brit’s Bean and Nettle Soup. But Richard wasn’t a fan of Sophie’s Rice Pudding. At the end of the day, the judges go with Team U.S.

The elimination challenge was especially brutal this time around, with a double elimination. Team U.K. had to choose three chefs to cook-off in the challenge. They choose Sophie because of her failed rice pudding, Rebecca because of her constant ‘tude and Ed for, well, failing to impress anyone thus far in the competition.

To Team U.K.’s surprise, Rebecca’s cooking skills save her yet again, bringing her through for another round. The team welcome her back, and begin calling her “boomerang Becca.” Unfortunately that means that Sophie and Ed must pack their bags to head home.

Rebecca’s winning elimination dish of Chorizo and pheasant broth.

What team will win next week?

Watch what host Claire and judge Richard had to say about the Grand Mesa challenge.

Plus,try your hand at Bianca’s delicious winning rice pudding recipe!

“Old Fashioned Rice Pudding”

Made by Bianca of Team U.S. (pictured on the right end of the table above)

INGREDIENTS

• 2 ½ cups whole milk
• 1/3 uncooked white rice
• pinch of salt
• 1 egg
• van1/4 cup dark brown sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon cinnamon
• 1/3 cup dried cranberries
• 1/3 cup dried apples, chopped
• (MISSING THE LOCAL FLOWERS THAT WERE GATHERED FOR THIS RECIPE)

METHOD:

• In a heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat.  Reduce heat to low and simmer until the rice is tender, about 20-25minutes.  Stir frequently. In a small mixing bowl, whisk together egg and brown sugar until well mixed.  Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, whisking to incorporate. Add egg mixture back into the saucepan of rice and milk and stir, on low heat for 5-10mins, until thick.  Do not let the mixture come to a boil.  Stir in cinnamon and dried fruit.
• Serve in small bowls, garnish with edible flowers

Watch Sophie’s Exit Interview.

Watch Ed’s Exit Interview.

Pippa and Robin get ready for their Checkpoint Challenge in Albuquerque.

In this episode, the tension and animosity with Team U.S. chefs Cody, Pippa and Robin was as sizzling as the hot summer temperature. All type A personalities, the three attempt to step up to the plate and lead the butchering process. Unfortunately Cody just wasn’t having it. He quickly dominated the group, giving orders and taking charge to much sanguine. Meanwhile, the much more relaxed Stan tried to play peacemaker of the group so they could complete their challenge.

While Team U.S. had trouble getting on the same page, however, Team U.K. managed to sell nearly $500 worth of bison to one customer! That’s right – ONE customer. Have they finally found their groove?

Later, at the checkpoint challenge in Albuquerque, the teams were each given the ‘offal’ (internal organ meat) from the bison to cook with. Team U.S. chose Pippa and Robin for the cook-off, and Team U.K. picked Mark, who with more than 20 years experience of cooking with wild, foraged, seasonal British produce was in his element, and private chef and author Sophie to accompany him. While judge Richard Corrigan was impressed with the flavor of Team U.S.’s dish, he complained that they only used one organ, the liver.

Team U.K., however, managed to include three different pieces of the offal, giving them a slight edge over the Americans, and resulting in their first win. Go Team U.K.! Thanks for their winning dish, Sophie and Mark earned the team $150 worth of gas for the truck, which they badly needed to make their way to Sante Fe.

Want to try your hand at making your own culinary magic in the kitchen with the ‘offal.’ Get Sophie and Mark’s recipe here:

Tongue, Liver and Crispy Heart Soft Tacos with Nopales Salsa and Sweet Corn Fritters

Made by Team U.K.’s Sophie & Mark in their winning Checkpoint Challenge.

Once in Santa Fe, the teams have to continue selling their bison meat in the farmer’s market and drama ensues.  When Cody sets up shop too close to Team U.K. at the market, he gets some heat from Johnnie who taunts him, and Sophie, who calls him a “different sort of gentleman.” Ouch, that stings! But, wait – Team U.K. has even more cultural opinions to share. Rebecca lashes out at Team U.S.’s Phoebe about the Brits having ‘morals’…as to say Team U.S. does not? Anyhow, on with the competition!

En route to meet up with the other team and find out who made the most money, Stan and Cody throw out the remainder of the meat that wasn’t sold at a gas station, which would prove to be a mistake. Later, host Claire Robinson and judge Richard Corrigan scold Team U.S. for wasting valuable bison meat, taking $15 off of the final amount of money they made. Team U.K. was able to squeak ahead by only around $100, but enough to win the challenge.

At this point, Team U.S. is ready for blood, and the chefs now have to decide which three cooks will compete against each other in the Elimination Challenge. The chefs blame Cody for throwing away the meat, but he retorts by calling out Pippa and Robin for losing the Checkpoint Challenge. After the name calling finally ceases, the team selects Cody, Stan and Robin to cook-off, where they have to recreate a famous pork chop recipe with a mole sauce made by Chef Martín of Restaurant Martín.

The result of the cook-off? While Robin and Stan both left the string on the meat, which is a huge no-no, Robin’s beans were also pretty wet. In the end, Stan’s dish was labeled the best recreation of the three, ultimately sending Robin packing. Cody attempts to apologize to his team members post-elimination, but will they forgive him? It might be a little too late.

Robin’s losing elimination dish

Watch Robin’s Exit Interview here:

Plus, find out what Host Claire Robinson and Judge Richard Corrigan had to say about filming in Church Rock, New Mexico.

Wanna learn more about New Mexican cuisine? Check out this BBC Travel article for more insight on the flavors of the region.