Graham Elliot: Fingerling potatoes, mayo, grainy mustard, pickled red onion, fresh herbs and salt and pepper — the simpler the better!
GE: A galette is a french term for a "crispy cake." Krissi's was a crispy potato cake that was cooked and seasoned perfectly. That's what elevated her to the winner's circle.
GE: Krissi rubbed everyone the wrong way from day one, so nobody enjoys watching her succeed. Personal thoughts aside, there is no denying that she seasons her food more aggressively than anyone else in the kitchen, which mirrors her attitude.
GE: Not only was it exciting for them to have to prepare different birds, but it was awesome for them to see the animal live and kicking in front of them as opposed to boneless and skinless in a plastic wrap.
GE: At this point, everyone is equally strong. Krissi could have pulled names out of a hat and, at the end of the day, one of the top seven of America's home cooks would be going home.
GE: Pigeon or duck, as it is slightly gamey but provides a vehicle for multiple flavors to harmonize as one.
GE: This was the first time seeing it, and it was hilarious. I went in to it feeling sorry for Bri, but I agree — Luca was far and away, the most entertaining.
GE: They were actually made in house/on set. And I'm pretty sure they were inspired by Elvis' "TCB" necklace.
GE: No, I think we could tell from the get-go who was looking strong versus who was out of their depth. And we were right by the end of the challenge.
GE: With such a small bird, a good rule of thumb is to use the whole bird by stuffing it and roasting it.
GE: Regardless of how uninspired Jessie's dish was, at least it was cooked.
GE: Not yet. However, we've chatted over Twitter a bit, and the offer still stands.
GE: One uses positive motivation while the other leads with an iron fist. Which do you think will secure the win?
INTERVIEW: MasterChef's Graham Elliot on Bri vs. Bime for the comeback
INTERVIEW: MasterChef's Graham Elliot talks tag-teamin' in Week 10
INTERVIEW: MasterChef's Graham Elliot on makeshift shivs & other perils of Week 9's wilderness challenge
Get behind-the-scenes deets on each episode by following our Q&A sessions with Chef Graham Elliot every Thursday. Have something you're dying to ask the chef? Share via comment and your question may be featured!
And you'll see personalized content just for you whenever you click the My Feed .
SheKnows is making some changes!