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"The official title of this episode was &amp;quot;Offal Tasty&amp;quot;...though I&amp;#039;d prefer to title this episode, &amp;quot;Which offal is the most awful?&amp;quot;  Last night, Chefs Rick Bayless (Frontera Grill, Chicago), Cindy Pawlcyn (Mustards Grill, Napa Valley), Wilo Benet (Pikayo, San Juan), and Ludo Lefebvre (Ludo Bites, L.A.) competed to make the best &amp;quot;pedestrian&amp;quot; food item using the least-pedestrian ingredients imaginable: heart, tongue, pigs&amp;#039; ears and tripe. After a season two- and color-themed Quickfire challenge, Wilo lead the group with a 4.5 star rating. I&amp;#039;m glad that he didn&amp;#039;t receive a perfect five \u2013 especially since he left the metal ring used to shape his tuna tartare (&amp;quot;orange&amp;quot;) on the plates before service. Chefs then drew knives to determine which protein they&amp;#039;d be using. Rick seemed pleased with his tongue (&amp;quot;I love tongue,&amp;quot; he said, confident he could make it &amp;quot;palatable for mid-America.&amp;quot; Wilo chose beef hearts, with which he&amp;#039;d never worked, Cindy, the tripe, and Ludo the agreed-upon toughest: pigs&amp;#039; ears. Once the chefs arrived at Whole Foods, the competition heated between Ludo and Rick. (Or maybe it was just competition in Ludo&amp;#039;s head?) He chose to make a quesadilla out of his pigs&amp;#039; ears (&amp;quot;Who doesn&amp;#039;t love a quesadilla?&amp;quot; he sad.) He seemed confident enough as he was shopping for ingredients, asking Rick for advice on which cheeses to use in his quesadilla. I started to get the feeling that Ludo had never made a quesadilla before \u2013 and so did Rick. And, apparently, so did Ludo! In his interview, he laughs, &amp;quot;I compete with the master of Mexican food in America and I made a quesadilla? Good job, Ludo.&amp;quot; Cindy decided on Menudo \u2013 a traditional Mexican soup made with tripe. Wilo, after smartly eyeing some pita bread in Whole Foods the night before, created a street-food version of a tripleta \u2013 which the critics lauded. At the start of the episode, I figured this week would play out similarly to last \u2013 a couple of hot-shot chefs pitted against an mellow, ingredient-focused, female Californian. Instead, the real competition seemed to come from Ludo \u2013 who at times was so fixated on beating Rick Bayless he seemed to ignore some of the show&amp;#039;s main points. Impressing the judges, for example. As Cindy dished out her menudo (which she lovingly dubbed &amp;quot;yummy tummy soup&amp;quot;) into paper bowls, Ludo struggled to meet demands of his customers \u2013 including one very demanding Jay Rayner. Other contestants weren&amp;#039;t without fail \u2013 critics agreed that the menudo was underseasoned and that Wilo should have toasted his pita bread and sliced the heart a little thicker. All were in agreement that each chef cooked their offal extremely well. In the end, his confidence paid off. Chef Rick Bayless was crowned this week&amp;#039;s Master Chef, securing his place in the Champions Round. I&amp;#039;d argue that he had it easiest of all of the contestants this week \u2013 drawing the &amp;quot;green&amp;quot; knife during the Quickfire challenge (&amp;quot;I cook with mostly green anyhow!&amp;quot; he said.), then winding up with a familiar secret ingredient for a challenge that suited his background. Mexican street food by Rick Bayless? I&amp;#039;d take it any day! "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/a30183/masters-episode-3-recap/?src=shelter_footer>