Chef Ramsay Rates the Elevated American Comfort Food Challenge | Hell's Kitchen

Right, let's begin with the battle of the cheeseburger. Yes, chef. I am a firm believer that people eat with their eyes, and if Chef Ramsay had to eat with his eyes today, I know it's going to be my dish he enjoys. Right, Melissa, let's start with you. Describe your cheeseburger. I wanted to do a play on Mediterranean, Lebanese burgers, so there's fresh spinach, grilled heirloom tomatoes, and grilled eggplant. It looks delicious. Thank you, chef. It's exciting, and it draws you in with your eyes. Mm, my goodness me, it's fresh. I thought the eggplant was going to be a bit of a no-no, but it's cooked beautifully. That's a great start. Really good. Thank you, chef. Brad, describe it. A double cheeseburger with a nice peppercorn a pois sauce. Why macerate a burger with all that sauce? Melissa, how does that look visually? Messy. Two, four, six, eight. I may want to regurgitate. Ugh. No, it didn't look appealing, but right now, I don't look appealing, but I know I'm great. It tastes way better than it looks, and you've got the cook on that burger beautifully done. This is really difficult. I'm going to go... a point with Melissa. Congratulations. And Brad. Oh, thank you, chef. Whatever, let's go. We are off to a good start. With both teams strong out of the gate, next, Jason and Carmen will try to bring it in the... Battle of the chicken wings. Describe those wings. Sweet and salty glazed chicken wing with a vinegar dip. The wings have been confit. How do you get them confit in 45 minutes? That's why I'm here. Why so salty? What have you done there? I personally didn't think they were salty, but if they're overly salty, then over an adjustment. They are very, very salty. While confident Jason fails to impress, Carmen hopes to pull ahead with her... Gochujang marinated chicken wings, and I made it in a copo sauce. I really love the sauce underneath. You've kept them rustic. The point goes to Carmen. Red team, well done. Thank you. No ******* regrets. I loved everything about that dish. With Carmen's wings elevating the red team into the lead... Up next, one of the greatest classics, spaghetti meatballs. Let's go. Irish immigrant Ryan has prepared his take on an Italian-American classic. We have spaghetti and meatballs, chef. I made the meatballs, which is pork, veal, and beef. Delicious. Really good indeed. I love the finishing on those as well. Now, it's time for a toys penny pasta with... Veal and pork meatball with some garlic and some thyme. A penny meatball was not an American comfort classic. Let's get that absolutely clear right here. I said elevate the dish, not change it. Yes, chef. The point goes to Ryan. Congratulations. Well done. As the blue team evens the score, Sandra hopes Chef Ramsay will flip for her. A bit of an Italian take on a Philly cheesesteak, and I did a relish of Calabrian chili, olives, and romanescos. The colors pop on this one. Really good. Thank you, chef. I love the fact that you went that Italian influence. Which is up against Devin's. Coffee and pepper marinated sirloin that got sauteed with a tri-blend of peppers and white onions. It's very rare you get that meat still pink. Yes, chef. And this is just subtle, sweet. The point goes to Devin and Sandra. Well done. With the teams still tied, up next is the battle of... Mac and cheese, the all-American favorite. And Lee is looking to please with her... Sage cream mac and cheese. I love sage. It was the first herb I grew in my fire escape herb garden. Herb garden in a fire escape? Yes, chef. Is that a smart place to put a herb garden, trying to get out of a ******* fire escape? I have my priorities, chef. We need fresh herbs. It's just rustic, charming. It's the kind of thing you want to dive into. After Lee getting quite the praise... It's really good. Thank you, chef. ...Demir is hoping to outshine with his... Fatelletti pasta with shrimp and lobster and a tarragon cream. It's a very glamorous mac and cheese. And the point goes to both of you. Well done. Thank you, chef. Next up, fried chicken. Let's go. I'm a little nervous right now how the chicken's cooked, but I just hope chef Ramsay's going to taste my heart on this dish. It's just a bold move to fry a breast. It's cooked beautifully. Thank you, chef. It's still moist and glistening in there. Do you hear that crunch? That is delicious. After Jonathan gets a rave review, Sammy hopes to put her team in the lead with her chili aioli fried chicken. Dark meat cooked beautifully. Bloody hell, that is good. Thank you, chef. Without a doubt, both have a point. Congratulations. Thank you, chef. I got a point. Hell yeah. My daughter tells me every day, Daddy, you're the best chef in the world. I have to make her proud. The teams remain tied, heading into the... Battle of the pizza. Let's go. Let's go, Matias. And both Renisha and Matias are desperate to score. I made a pizza with braised tomatoes and red wine. I'm absolutely looking for redemption today. It's my time to shine. Wow, braising tomatoes and red wine. Welcome back, young man. Thank you, chef. Delicious. Where have you been? Thank you, chef. I don't know where the hell I've been, but I'm here now. Renisha, describe the dish, please. We all love dip. We all love pizza. So why not have a pizza dip? A pizza dip? I just deconstructed it and put the dough on the side. What's the base of the dip? You have mushrooms, your bell peppers, your onions. Like a supreme pizza, chef. Man, so I'm just pulling back the duvet of cheese. I'm finding more and more things. Spinach. Oh, we've got some pepperoni here as well. You didn't tell me that. My apologies. I asked you to think outside the box, but you've sort of gone to Pluto. Matias, good job. One point. I feel like I went to whatever planet was beyond Pluto because I really went way too far, and that was a hell of a lot of cheese. I didn't realize that. Last pair. Lobster roll. Here we go. With the blue team leading 6-5, Donya needs a point with her lobster roll to keep the red team's hopes alive. Donya, let's go, please. Describe that. This is my take on an east side lobster roll. I poached my lobster with garlic herb butter. I love the simplicity of this. Cooked beautifully. I just want to say one thing. There's a point right there, straight off the bat. Thank you, chef. Really good. Well done. 6-6 comes down to this. We got the warm lobster roll, and then elevated it a bit by adding a little bit of bacon. Why bacon? A little bit of saltiness, and I think everything goes well with bacon. Um, both of you back in line for a moment, please. Chef? Does Jermaine want a point? Really tough. Jermaine... yours... gains a point as well. Yeah! I am through the roof. I'm happy I got this win for me and my team, and I'm just relishing in this beauty and in this glory right now. Blue team, all of you are going on a glorious getaway to beautiful Santa Barbara. Whoo! You're gonna be taking up a spot at one of the most stunning hotels, the Hotel Milo. You're gonna be served an amazing dinner. But there's more. You are going parasailing. What? Whoo-hoo! Never been parasailing before, so I'm buzzing. I'm absolutely buzzing and delighted. Listen up. Red team, while the men are rising high above the ocean, all of you will be doing some rising of your very own, because you'll be baking lots and lots of bread ahead of our next service here in Hell's Kitchen. We grind the wheat down by hand. Give the back and forearms an amazing workout. Melissa, you've got that punishment pass. The big question is, will you be watching the sun rise in Santa Barbara or watch the bread rise here in Hell's Kitchen? In the last punishment, the red team wasn't there for me. Don't ever look me in the eye and lie to me. Would any of you guys have lied to me over a piece of confetti? No, hell no. I will be going with the boys today. Okay. Somebody from the blue team has to stay behind and take your place. Your decision. Please don't pick me. Making bread all day, cracking the wheat. Like, what is this, 1700s? Did we just land on Plymouth Rock? Your choice. Gotta pick somebody.