Worst Cooks in America, Season 2: Behind the Scenes of Episode 6
For this week's Skill Drill at the Meat Hook in Brooklyn, the recruits must make a dish completely from scratch — including their own sausages. "This week is about facing your fears," says Chef Anne.
Sausage Ragu From Scratch
The three remaining recruits on Chef Anne's team — Joshie, Kat and Carlos — will use their homemade sausages to replicate her sausage ragu with polenta cakes.
Get the Recipe: Polenta Cakes with Quick Sausage Sauce
"If you thought this was intimidating, wait until you get back to Boot Camp," warns Chef Robert as the recruits leave the Meat Hook. The Blue Team has whole sea bass, eyes and all, waiting for them.
Tackling Sea Bass
The Blue Team will prepare Chef Robert's seared sea bass with tomato and fennel broth. First, they must delicately fillet a whole fish.
Get the Recipe: Pan-Seared Sea Bass in Tomato Fennel Broth
Chef Anne's team is working with whole calamari (i.e., squid). "We're throwing you guys into the deep end," she says. Here, she demonstrates the not-so-desirable task of cleaning calamari.
The recruits will prepare Chef Anne's braised, stuffed calamari. Joshie is beyond nervous: "This is the greatest fear I will ever have to overcome," he says.
Get the Recipe: Braised Calamari Stuffed with Shrimp, Spinach, and Herbs
In addition to their seafood main course, each recruit will prepare a side dish made with their least favorite food. Ty is stuck working with okra: "My archenemy."
While cleaning her calamari, Kat discovers a whole sardine inside. "It will haunt me for the rest of my life," she says of the surprise fish.
Filleting With Finesse
"Filleting this fish is something that intimidates me, big-time," says Kelsey. "Being in the final two and cooking for the food critics is always in the back of my mind."
Even though he no longer keeps kosher, Joshie is terrified of seafood. "Creepy sea monsters, not cool," he says. "I've tackled shrimp, but this really takes the cake."
Starting Off Strong
Georg is meticulous with her sea bass filets: "We really love fish, so I'm hoping that I might be able to replicate that dish," she says.
Fretting Over Figs
Georg's most hated food is fresh figs. "They look like rotting fruit," she says. Chef Robert assigns her rice pilaf with figs for her side dish.
In the Lead
Although Chef Anne says there was no perfect plate, Carlos takes the Red Team win with his calamari and side of Brussels sprouts. "I have a whole new confidence in the kitchen," he says.
Get the Recipe: Roasted Brussels Sprouts with Bacon
Think Like a Cook
Chef Robert picks Kelsey as the Blue Team winner. He still has reservations about her: "You're starting to think like a cook, but you're still burning things."
Get the Recipe: Caramelized Brussels Sprouts with Cranberries and Bacon
Calamari and Cauliflower
This week, Joshie conquered two foods he hates. "Boot camp is really taking me on a path to enjoying all types of foods, regardless of how I grew up," he says. "I need for it to continue."
Get the Recipe: Roasted Cauliflower with Caper Vinaigrette
Pride on the Plate
Georg also makes it through this week's cut. "I have a new interest in food and cooking," she says. "I think with all the progress that I've made, my wife Theresa would be amazed."
Get the Recipe: Rice Pilaf with Figs
For his last meal in Boot Camp, Ty served undercooked okra and a sauce that hadn't reduced. "The meal didn't come out as well as I had planned," he admits.
Get the Recipe: Okra Ratatouille
Though Chef Anne called Kat's calamari "slimy and bitter," Kat redeemed herself somewhat with a perfectly poached egg (her most hated ingredient). It wasn't enough to keep her in Boot Camp.
Get the Recipe: Roasted Asparagus with Poached Egg and Parmigiano-Reggiano