1
00:00:01,567 --> 00:00:02,600
-Fry it up.
-[Blake Cressey]
Step to the side
2
00:00:02,667 --> 00:00:03,567
and watch me sizzle.
3
00:00:03,567 --> 00:00:06,767
-America loves fried food.
-It's tasty.
4
00:00:06,767 --> 00:00:08,867
[Ashley Turner]
I'm here to win
or fry trying.
5
00:00:08,867 --> 00:00:09,967
Whoo!
6
00:00:10,000 --> 00:00:11,667
[Alejandro] Everything
has to come out GBD,
7
00:00:11,667 --> 00:00:12,800
golden brown and delicious.
8
00:00:12,867 --> 00:00:14,266
Ooh, look at those.
9
00:00:14,266 --> 00:00:16,100
Behind you. Behind...
10
00:00:16,100 --> 00:00:18,467
-Oh, Lordy.
-Absolute chaos.
11
00:00:18,467 --> 00:00:20,266
I have a whole lot going on.
12
00:00:20,266 --> 00:00:22,767
Whoo-whoo. Let's go, let's go.
13
00:00:22,767 --> 00:00:23,767
This tastes like a winner.
14
00:00:23,767 --> 00:00:25,767
That's the food we wanna eat.
15
00:00:25,767 --> 00:00:27,567
[teeth crunching]
16
00:00:27,567 --> 00:00:28,867
That's what I wanna hear
right there.
17
00:00:28,867 --> 00:00:30,000
[chuckles]
That's what I wanna hear.
18
00:00:30,000 --> 00:00:30,100
[chuckles]
That's what I wanna hear.
19
00:00:30,100 --> 00:00:31,767
Ugh! Argh!
20
00:00:35,166 --> 00:00:37,800
Can you hear that?
The fryer's saying,
"Thank you.
21
00:00:37,867 --> 00:00:39,767
Fryer queen, thank you."
22
00:00:39,767 --> 00:00:41,266
The frying queen is here.
23
00:00:41,266 --> 00:00:43,100
Step to the side
and watch me sizzle.
24
00:00:44,266 --> 00:00:45,300
Look at that.
25
00:00:45,367 --> 00:00:46,900
I'm from New Orleans,
Louisiana,
26
00:00:46,967 --> 00:00:49,400
and I am the chef and owner
of Tasty Treat Food Truck.
27
00:00:49,467 --> 00:00:52,700
The more we fry,
the more they buy.
28
00:00:52,767 --> 00:00:56,700
I came from a family
that every Friday
we would fry food.
29
00:00:56,767 --> 00:01:00,000
So, that's kind of how
my passion grew about.
30
00:01:00,000 --> 00:01:00,367
So, that's kind of how
my passion grew about.
31
00:01:00,367 --> 00:01:03,667
I wanna win Chopped
because I want people to know
that New Orleans chef
32
00:01:03,667 --> 00:01:06,300
doesn't only cook beignets
or gumbo.
33
00:01:06,367 --> 00:01:07,600
We can cook everything,
34
00:01:07,667 --> 00:01:09,000
and when I come in
the kitchen,
35
00:01:09,000 --> 00:01:10,967
get out of my or get run over.
36
00:01:10,967 --> 00:01:12,567
[laughing]
37
00:01:15,367 --> 00:01:18,000
[Ashley Turner]
I'm the executive chef
with Hacienda Beer Co.
38
00:01:18,066 --> 00:01:20,166
in Milwaukee, Wisconsin.
39
00:01:20,166 --> 00:01:22,000
I'm coming for you.
40
00:01:22,000 --> 00:01:23,634
Well, when people think
of fried food,
41
00:01:23,634 --> 00:01:27,767
I think they're most often
thinking of these big,
overwhelming meals.
42
00:01:27,767 --> 00:01:29,600
Lay that bad boy on thick...
43
00:01:29,667 --> 00:01:30,000
...that are not good for you.
44
00:01:30,000 --> 00:01:31,066
...that are not good for you.
45
00:01:31,066 --> 00:01:32,667
It's good-looking veggies.
46
00:01:32,667 --> 00:01:36,767
I like to mix it all up
and keep a well-rounded bite
every time.
47
00:01:36,767 --> 00:01:41,066
My great grandmother
had a little cafe
in a tiny town in West Texas.
48
00:01:41,066 --> 00:01:44,367
My family went on to do
restaurants and barbecue
and catering.
49
00:01:44,367 --> 00:01:46,867
So, I'm
a third-generation cook,
50
00:01:46,867 --> 00:01:50,500
but I'm hoping to be
a first-generation
Chopped champion.
51
00:01:52,166 --> 00:01:54,500
[Steven Moore]
My style definitely
matches my food,
52
00:01:54,567 --> 00:01:57,667
bold, colorful
and fly like me. [laughs]
53
00:01:57,667 --> 00:02:00,000
I am the chef and owner
of Trendy Chef Catering,
54
00:02:00,000 --> 00:02:01,200
I am the chef and owner
of Trendy Chef Catering,
55
00:02:01,266 --> 00:02:04,100
and I make gourmet
high-end fried food.
56
00:02:04,166 --> 00:02:05,767
Egg-celent idea.
57
00:02:05,767 --> 00:02:08,367
People know me
as this deep-fried king.
58
00:02:08,367 --> 00:02:10,066
Everything on my menu
has gone viral.
59
00:02:10,066 --> 00:02:12,467
[inaudible]
deep-fried pancakes.
Right in the batter.
60
00:02:12,467 --> 00:02:14,900
I have almost
200,000 followers on TikTok
61
00:02:14,967 --> 00:02:18,367
and close to 60,000
on Instagram.
62
00:02:18,367 --> 00:02:21,367
Deep-fried deviled eggs
with bang bang shrimp.
63
00:02:21,367 --> 00:02:24,166
My name, "Fried Food King"
is at stake.
64
00:02:24,166 --> 00:02:25,667
I can't lose. I won't lose.
65
00:02:25,667 --> 00:02:28,266
-Bang-banging. [laughing]
-[woman] Whoo.
66
00:02:30,166 --> 00:02:31,567
[Alejandro Barrientos]
Everything you throw
in the fryer
67
00:02:31,567 --> 00:02:34,100
has to come out GBD,
golden brown and delicious.
68
00:02:34,100 --> 00:02:36,367
I'm co-owner
and executive chef
69
00:02:36,367 --> 00:02:38,166
from Curb Side Bistro
in Odessa, Texas.
70
00:02:38,166 --> 00:02:39,400
Everything has to be spicy.
71
00:02:39,467 --> 00:02:42,266
My style of cooking
is gourmet comfort food.
72
00:02:42,266 --> 00:02:44,900
All right.
We put fresh cilantro into it.
73
00:02:44,967 --> 00:02:46,867
Almost all my menu's fried.
74
00:02:47,400 --> 00:02:48,500
Beautiful.
75
00:02:48,500 --> 00:02:51,967
I love the versatility of it
and the comfort of it.
76
00:02:51,967 --> 00:02:54,500
This Texan boy's
come all the way
to New York City
77
00:02:54,567 --> 00:02:55,667
to whip some chefs butt.
78
00:02:56,667 --> 00:02:59,300
Order up. Wah-wah-wah-wah!
79
00:03:00,667 --> 00:03:03,000
-Hello, chefs.
-[all] Hello.
80
00:03:03,066 --> 00:03:04,900
Special rule
for your competition.
81
00:03:04,967 --> 00:03:08,500
You must fry something
in every round.
82
00:03:08,567 --> 00:03:09,867
You excited for the challenge?
83
00:03:09,867 --> 00:03:12,467
-I'm the air fryer queen.
-Frytastic.
84
00:03:13,567 --> 00:03:15,266
[Ted Allen] All right.
First baskets are ready.
85
00:03:18,767 --> 00:03:19,767
Let's do this.
86
00:03:20,700 --> 00:03:22,767
This is gonna be different.
87
00:03:22,767 --> 00:03:24,100
[Ted] Deep-fried barbecue.
88
00:03:24,100 --> 00:03:25,867
What in the world?
89
00:03:26,800 --> 00:03:28,266
I don't know what
the fried thing is.
90
00:03:28,266 --> 00:03:29,867
-You haven't got
any idea? [chuckles]
-[Steven laughs]
91
00:03:29,867 --> 00:03:30,000
I have no idea what this is.
92
00:03:30,000 --> 00:03:32,166
I have no idea what this is.
93
00:03:32,166 --> 00:03:35,867
-[Ted] Zucchini.
-Zucchini happening
up in here.
94
00:03:35,867 --> 00:03:38,667
-[Ted] Oysters.
-These are actually
from my hometown.
95
00:03:38,667 --> 00:03:40,266
They're not.
I live in a desert.
96
00:03:40,266 --> 00:03:41,767
We love oysters.
97
00:03:41,767 --> 00:03:43,467
[Ted] And onion rings.
98
00:03:43,467 --> 00:03:44,500
And fried onion rings.
99
00:03:45,200 --> 00:03:46,266
Classic. Classic.
100
00:03:48,000 --> 00:03:51,400
[Ted] Twenty-minute
appetizer round starts now.
101
00:03:51,467 --> 00:03:52,667
-Let's go.
-Let's go, chefs.
102
00:03:54,367 --> 00:03:55,767
-Whoops.
-[Ted] Amanda, Scott,
103
00:03:55,767 --> 00:03:57,800
we're joined by
a friend and special guest,
104
00:03:57,867 --> 00:04:00,000
acclaimed chef
and cookbook author
Eric Adjepong.
105
00:04:00,000 --> 00:04:01,467
acclaimed chef
and cookbook author
Eric Adjepong.
106
00:04:01,467 --> 00:04:03,066
-Hey, hey.
Thank you so much.
-[Ted] Welcome back, Eric.
107
00:04:03,066 --> 00:04:06,000
-So, Eric, how often
do you eat fried food?
-[Eric Adjepong] Yes.
108
00:04:06,066 --> 00:04:08,667
I do love a good, like,
fried fish, some French fries.
109
00:04:08,667 --> 00:04:12,066
I love to hear that sound
of a good crunch
when I fry something.
110
00:04:12,066 --> 00:04:14,000
That's the best
eating experience.
111
00:04:14,000 --> 00:04:17,467
Agreed. Agreed. Agreed.
It's also very addictive.
112
00:04:17,467 --> 00:04:18,800
But there is technique.
113
00:04:18,867 --> 00:04:20,900
There has to be
a beautiful breading.
114
00:04:20,967 --> 00:04:22,500
The oil has to be
the right temperature.
115
00:04:22,567 --> 00:04:24,467
I mean,
there is an art to this.
116
00:04:24,467 --> 00:04:26,166
[Ted] Judges,
looking at this basket,
117
00:04:26,166 --> 00:04:29,000
what would you predict
they're going to fry?
118
00:04:29,000 --> 00:04:30,000
-I predict fried oyster.
-I'm going there as well.
119
00:04:30,000 --> 00:04:31,200
-I predict fried oyster.
-I'm going there as well.
120
00:04:31,266 --> 00:04:33,000
I think fried oysters
is the move.
121
00:04:33,000 --> 00:04:35,367
They're blue point oysters,
so they're from
the East Coast.
122
00:04:35,367 --> 00:04:37,700
In New Orleans,
we shuck oysters all day.
123
00:04:37,767 --> 00:04:41,066
I love a blue point oyster
because it has
a great salinity to it.
124
00:04:41,066 --> 00:04:42,900
-It's nice and clean.
-Come on now.
125
00:04:44,100 --> 00:04:45,367
Shuck this.
126
00:04:45,367 --> 00:04:47,000
[laughs] Oh.
127
00:04:47,066 --> 00:04:48,166
[Scott Conant]
I like that technique
128
00:04:48,166 --> 00:04:49,367
-that Chef Steven has done.
-[Eric] Yeah.
129
00:04:49,367 --> 00:04:51,367
He laid them out
on a sheet tray, on a rack,
130
00:04:51,367 --> 00:04:52,600
and he put them
right in the oven
131
00:04:52,667 --> 00:04:55,367
which I think is a great way
to get those oysters to open.
132
00:04:55,367 --> 00:04:57,166
-Beautiful.
-Chef Steven,
what are you doing
133
00:04:57,166 --> 00:04:58,300
on your own island over there?
134
00:04:58,367 --> 00:05:00,000
I'm gonna do some, uh,
pulled pork sliders
135
00:05:00,000 --> 00:05:01,100
I'm gonna do some, uh,
pulled pork sliders
136
00:05:01,166 --> 00:05:03,467
with, uh, the fried oysters.
137
00:05:03,467 --> 00:05:05,600
-[Amanda Freitag] Oh.
-Kind of like, a take
on, like, a surf and turf.
138
00:05:07,600 --> 00:05:09,567
There it is. Ooh. Beautiful.
139
00:05:09,567 --> 00:05:11,567
The batter's key
to a good fry.
140
00:05:11,567 --> 00:05:14,900
Just baking powder, flour,
a little bit of seasoning.
141
00:05:14,967 --> 00:05:17,100
I am known as the king
of fried food,
142
00:05:17,166 --> 00:05:19,400
so I'm not just throwing
anything in the batter.
143
00:05:19,467 --> 00:05:21,967
I'm presenting it
as a five-star meal.
144
00:05:23,767 --> 00:05:26,900
Whoo. Look at that beautiful
pulled pork, baby.
145
00:05:26,967 --> 00:05:30,000
[Ashley] Deep-fried barbecue
is a staple
at the Texas State Fair.
146
00:05:30,000 --> 00:05:31,367
[Ashley] Deep-fried barbecue
is a staple
at the Texas State Fair.
147
00:05:31,367 --> 00:05:32,467
Oh, girl.
148
00:05:32,467 --> 00:05:34,667
[laughs]
Getting messy with it.
149
00:05:34,667 --> 00:05:37,700
Pulled pork.
It's mixed with a little bit
of goat cheese.
150
00:05:37,767 --> 00:05:39,200
All right, we got
some good stuff in here.
151
00:05:39,266 --> 00:05:40,667
So I'm gonna take
all of this out.
152
00:05:40,667 --> 00:05:43,700
And then it's breaded
and fried.
153
00:05:43,767 --> 00:05:45,400
I like the idea of an
Oysters Rockefeller,
154
00:05:45,467 --> 00:05:49,100
-maybe substituting
that spinach with zucchini.
-[Eric] Yeah.
155
00:05:49,166 --> 00:05:51,300
And utilizing
some of that pulled pork...
156
00:05:51,367 --> 00:05:53,600
-Mmm-hmm.
-...and goat cheese mixture
into that as well...
157
00:05:53,667 --> 00:05:55,767
-[Amanda] Right.
-...which you can top
the oyster with.
158
00:05:55,767 --> 00:05:58,000
Chef Alejandro,
what are you gonna fry?
159
00:05:58,000 --> 00:06:00,000
I'm doing a West Texas
Oyster Rockefeller.
160
00:06:00,000 --> 00:06:00,367
I'm doing a West Texas
Oyster Rockefeller.
161
00:06:00,367 --> 00:06:02,867
Hey, what? Same.
162
00:06:02,867 --> 00:06:05,467
[Alejandro Barrientos]
Oyster Rockefeller
is an oyster in a half shell
163
00:06:05,467 --> 00:06:07,567
with a nice creamy
spinach sauce
164
00:06:07,567 --> 00:06:09,467
and Parmesan cheese on top.
165
00:06:09,467 --> 00:06:11,567
I can use the zucchini
instead of a spinach.
166
00:06:12,367 --> 00:06:13,767
I can use the pulled pork.
167
00:06:13,767 --> 00:06:15,233
I can use some of the coleslaw
168
00:06:15,233 --> 00:06:19,600
to make that nice
rich decadent filling
for the top of the oyster.
169
00:06:19,667 --> 00:06:22,300
Who deep-fries pulled pork?
But this is awesome.
170
00:06:22,367 --> 00:06:24,367
That's the most
Texan thing I've seen.
171
00:06:24,367 --> 00:06:27,100
Right behind you. Coming down.
Air-frying.
172
00:06:27,166 --> 00:06:28,867
I think fried foods
can be elevated
173
00:06:28,867 --> 00:06:30,000
by not being those big,
heavy, fatty things.
174
00:06:30,000 --> 00:06:32,367
by not being those big,
heavy, fatty things.
175
00:06:32,367 --> 00:06:37,166
But instead being something
with brighter textures
and different layers.
176
00:06:37,166 --> 00:06:39,200
Whoo. Whoo.
Let's go. Let's go.
177
00:06:39,266 --> 00:06:42,700
I feel like doing
an air-fried
Rockefeller-style oyster
178
00:06:42,767 --> 00:06:46,066
is gonna be the quickest,
most efficient use of my time.
179
00:06:47,667 --> 00:06:52,000
[Ted] The air fryer
has really swept the nation,
uh, for home cooks.
180
00:06:52,000 --> 00:06:53,400
What does an air fryer do?
181
00:06:53,400 --> 00:06:55,867
It's... It's a lot of hot air
that moves around
very quickly.
182
00:06:55,867 --> 00:06:58,900
So it removes the liquid
and it gets crispy
without the fat.
183
00:07:00,066 --> 00:07:01,567
You just taking
everything, huh?
184
00:07:01,567 --> 00:07:03,266
-[laughing]
-You're just... You're just
gonna just take everything.
185
00:07:03,266 --> 00:07:05,000
You know where it's at
if you need it, okay?
186
00:07:05,066 --> 00:07:07,367
-Okay, you got it, you got it.
-I got to get going.
187
00:07:07,367 --> 00:07:10,767
I'm thinking
a deep-fried pulled pork
with the onion rings
188
00:07:10,767 --> 00:07:13,367
would work really well
in a croquette.
189
00:07:13,367 --> 00:07:16,767
I seasoned it up
with a little cayenne,
a little garlic powder.
190
00:07:17,367 --> 00:07:18,500
Got this.
191
00:07:19,600 --> 00:07:22,567
Fried foods can be elevated
by people realizing
192
00:07:22,567 --> 00:07:25,400
that fried food
is just not fried chicken.
193
00:07:25,967 --> 00:07:27,000
Hot. Hot.
194
00:07:27,066 --> 00:07:28,700
And I'm not a borish chef.
195
00:07:28,767 --> 00:07:30,000
I hate to serve things
that just seem, uh, boring.
196
00:07:30,000 --> 00:07:31,900
I hate to serve things
that just seem, uh, boring.
197
00:07:31,967 --> 00:07:34,400
I wanna make things
trendy, crispy,
198
00:07:34,467 --> 00:07:35,500
and tasty.
199
00:07:35,567 --> 00:07:38,066
Chefs, you are down
to 10 minutes here.
200
00:07:39,266 --> 00:07:41,467
[Steven] My oysters
are golden brown and crispy.
201
00:07:41,467 --> 00:07:42,767
Make sure we have
enough of these.
202
00:07:42,767 --> 00:07:45,567
My plan with these onion rings
is to top it
203
00:07:45,567 --> 00:07:47,400
on top of my sliders
at the very end.
204
00:07:48,900 --> 00:07:50,867
[Alejandro]
I take the onions ring
and I think,
205
00:07:50,867 --> 00:07:54,200
"This will be the perfect
breadcrumb for my
Oyster Rockefeller."
206
00:07:54,266 --> 00:07:55,400
They're already fried.
207
00:07:55,467 --> 00:07:56,767
It won't hurt
to fry them again
208
00:07:56,767 --> 00:07:59,200
to give them that proper,
nice crispy consistency.
209
00:07:59,967 --> 00:08:00,000
Ooh.
210
00:08:00,000 --> 00:08:01,100
Ooh.
211
00:08:01,100 --> 00:08:03,166
Can I ask you a question
about a fried competition?
212
00:08:03,166 --> 00:08:06,800
Do you need something
on that plate
that is not fried...
213
00:08:06,867 --> 00:08:08,100
-Yes.
-...to give you some relief?
214
00:08:08,100 --> 00:08:09,100
Absolutely, yes.
215
00:08:09,166 --> 00:08:11,667
It can be a form of acid,
lemon juice...
216
00:08:11,667 --> 00:08:12,767
-[Ted] Mmm-hmm.
-...some sort of vinegar.
217
00:08:12,767 --> 00:08:14,300
[Scott] I would do
a zucchini salad actually.
218
00:08:14,367 --> 00:08:15,900
-Something very,
very different.
-Put is beside the fried...
219
00:08:15,967 --> 00:08:19,467
I would really use that
as a bright element
on the plate.
220
00:08:19,467 --> 00:08:21,967
[Ashley] The fried barbecue
already came with coleslaw
221
00:08:21,967 --> 00:08:24,600
which I think would make
a nice, light, crisp salad.
222
00:08:24,667 --> 00:08:26,467
I'm gonna add some radicchio.
223
00:08:26,467 --> 00:08:29,667
It's gonna bring
a little bitterness
and also crunch
224
00:08:29,667 --> 00:08:30,000
back to that coleslaw
to reinvigorate it.
225
00:08:30,000 --> 00:08:32,000
back to that coleslaw
to reinvigorate it.
226
00:08:34,667 --> 00:08:36,567
[Blake] As I'm cutting
my zucchini,
227
00:08:36,567 --> 00:08:38,266
I realized I nicked my finger.
228
00:08:38,266 --> 00:08:41,066
-Oh, I have a cut.
-Oh, no, no, no.
229
00:08:42,200 --> 00:08:45,000
All right, chefs,
five minutes to go.
230
00:08:46,200 --> 00:08:47,867
Whoa, that time's gone fast.
231
00:08:47,867 --> 00:08:52,800
For Blake, at this point,
unfortunately, she may not get
anything on her plate.
232
00:08:52,867 --> 00:08:57,367
[Blake] At this point,
I still have not used
my zucchini or my oysters.
233
00:08:57,367 --> 00:08:58,700
I'm starting to panic.
234
00:08:58,700 --> 00:09:00,000
-Chef Blake, you got this.
Finish strong.
-[Scott] Let's go.
235
00:09:00,000 --> 00:09:01,266
-Chef Blake, you got this.
Finish strong.
-[Scott] Let's go.
236
00:09:07,467 --> 00:09:08,767
Chef Blake, get back in there.
237
00:09:08,767 --> 00:09:09,700
You gotta get back
in there, chef.
238
00:09:12,000 --> 00:09:13,767
[Eric] It's super intense
right now.
239
00:09:13,767 --> 00:09:16,166
It's flying by,
and I'm worried about
Chef Blake right now
240
00:09:16,166 --> 00:09:17,767
-because, obviously,
she cut herself.
-I'm... I'm here.
241
00:09:17,767 --> 00:09:19,467
-[Alejandro] You okay, chef?
-Yes. Yep.
242
00:09:19,467 --> 00:09:20,734
Come on.
243
00:09:20,734 --> 00:09:23,100
-I wanna beat you
to dessert round, come on.
-[laughs]
244
00:09:23,100 --> 00:09:26,300
But she's now just starting
to work on her zucchini
with four minutes left.
245
00:09:28,600 --> 00:09:32,066
I still have not used
my zucchini or my oysters.
246
00:09:34,100 --> 00:09:35,836
I decide to use the oysters
in a dressing
for my croquettes.
247
00:09:35,836 --> 00:09:37,266
I decide to use the oysters
in a dressing
for my croquettes.
248
00:09:37,266 --> 00:09:38,667
Whoa, whoa.
249
00:09:38,667 --> 00:09:41,800
To make my dressing,
I put my zucchini
in a blender
250
00:09:41,867 --> 00:09:44,266
with olive oil, oysters,
251
00:09:44,266 --> 00:09:46,400
rosemary, thyme.
252
00:09:46,467 --> 00:09:49,667
I'm hoping the oysters
add some earthiness
and salinity.
253
00:09:49,667 --> 00:09:52,467
And I'm adding some mayo
to thicken my dressing.
254
00:09:55,367 --> 00:09:57,667
Chef Blake, you doing okay?
You gonna make it?
255
00:09:57,667 --> 00:09:58,800
Yep, I'm gonna make it.
256
00:09:58,867 --> 00:10:02,166
-I got this.
-You got it, girl,
keep moving.
257
00:10:02,166 --> 00:10:04,500
I have a whole lot going on.
258
00:10:04,567 --> 00:10:05,836
For my salad, I'm gonna have
an arugula and raspberries
from the pantry.
259
00:10:05,836 --> 00:10:07,266
For my salad, I'm gonna have
an arugula and raspberries
from the pantry.
260
00:10:07,967 --> 00:10:09,800
I've sauteed my zucchini
261
00:10:09,867 --> 00:10:11,500
just to give a fresh component
to the salad.
262
00:10:11,567 --> 00:10:12,767
I'd say they're done.
263
00:10:14,467 --> 00:10:15,467
[Ted] Three minutes, chefs.
264
00:10:16,166 --> 00:10:17,166
Coming in.
265
00:10:17,700 --> 00:10:19,166
Three minutes?
266
00:10:19,166 --> 00:10:20,266
Uh-oh.
267
00:10:20,266 --> 00:10:22,100
I have to incorporate
the onion rings
268
00:10:22,166 --> 00:10:25,767
and go ahead and refry them,
get them crispy,
269
00:10:25,767 --> 00:10:28,100
and chop them up for garnish.
270
00:10:28,100 --> 00:10:29,800
[Eric] I mean, we're in
the Chopped competition.
271
00:10:29,867 --> 00:10:31,800
I wanna see different elements
of fried.
272
00:10:31,867 --> 00:10:33,100
You got the deep-fry,
obviously.
273
00:10:33,100 --> 00:10:34,600
-You have your air fryers.
How are you using...
-Right.
274
00:10:34,667 --> 00:10:35,836
...these different techniques
to really elevate your dish?
275
00:10:35,836 --> 00:10:36,767
...these different techniques
to really elevate your dish?
276
00:10:36,767 --> 00:10:39,900
I gotta check.
Ooh, look at those.
Oh, my God.
277
00:10:39,967 --> 00:10:42,300
I decide to air-fry
my Oyster Rockefellers
278
00:10:42,367 --> 00:10:44,967
to give them that nice
golden brown color
that I want.
279
00:10:44,967 --> 00:10:47,567
Scott, if you do not
appreciate the amount
of pecorino
280
00:10:47,567 --> 00:10:49,066
I've put on these oysters...
281
00:10:49,066 --> 00:10:52,967
It's a tremendous amount
of cheese that he's
[chuckles] grating on it.
282
00:10:52,967 --> 00:10:54,166
30 seconds, chefs.
283
00:10:54,166 --> 00:10:56,700
You can do it!
284
00:10:56,767 --> 00:10:59,266
Chef Steven assembling
his pulled pork sammies.
285
00:10:59,266 --> 00:11:00,400
[Steven]
Everything's coming together,
286
00:11:00,400 --> 00:11:02,100
but I look up at that clock
and I realize
287
00:11:02,100 --> 00:11:03,700
I don't have time
to get this salad dressed.
288
00:11:03,767 --> 00:11:05,166
-[Scott] Let's go, chefs.
Let's go.
-[Amanda] Let's go.
289
00:11:05,166 --> 00:11:05,836
Don't forget onion rings,
oysters, zucchini,
290
00:11:05,836 --> 00:11:07,667
Don't forget onion rings,
oysters, zucchini,
291
00:11:07,667 --> 00:11:09,500
and that deep-fried barbecue.
292
00:11:09,567 --> 00:11:11,500
All right,
don't hold back now, chefs.
293
00:11:13,000 --> 00:11:14,667
Ten. Nine.
294
00:11:14,667 --> 00:11:15,567
[Eric] Chefs, come on.
295
00:11:16,166 --> 00:11:17,467
[Ted] Seven.
296
00:11:17,467 --> 00:11:19,100
-[Scott] On the plate, guys,
come on.
-[Ted] Six. Let's go.
297
00:11:19,100 --> 00:11:20,867
-Get it done. Get it done.
Get it done.
-[Ted] Four.
298
00:11:20,867 --> 00:11:22,400
-[Ted] Three.
-Ugh.
299
00:11:22,467 --> 00:11:23,800
-[Ted] Two.
-Argh.
300
00:11:23,867 --> 00:11:24,900
-[Ted] One.
-[Eric] Let's go, guys.
301
00:11:24,967 --> 00:11:26,100
[Ted] Time's up.
302
00:11:26,100 --> 00:11:28,200
-Whoo.
-[judges clapping]
303
00:11:32,166 --> 00:11:34,500
[Steven] So, I look down
and I realize...
304
00:11:34,567 --> 00:11:35,836
Yeah, my onion rings
are... oh, they right here.
[laughs]
305
00:11:35,836 --> 00:11:38,367
Yeah, my onion rings
are... oh, they right here.
[laughs]
306
00:11:38,367 --> 00:11:39,867
...at the zucchini
and the onion rings,
307
00:11:39,867 --> 00:11:42,500
and they are
sitting next to me
and not on the dish.
308
00:11:44,000 --> 00:11:47,100
And I'm just like,
"Dang." Like, "What...
What happens now?"
309
00:11:49,567 --> 00:11:50,667
[sighs]
310
00:11:50,667 --> 00:11:52,567
I look down at my dish,
311
00:11:52,567 --> 00:11:56,300
and as I'm looking,
the onion rings
are still on my board.
312
00:11:59,367 --> 00:12:01,600
Is it possible
they won't notice?
313
00:12:01,667 --> 00:12:03,667
Is that possible?
314
00:12:10,300 --> 00:12:12,867
Chefs, you have arrived
at the chopping block.
315
00:12:12,867 --> 00:12:16,467
We gave you
an appetizer basket filled
with deep-fried barbecue,
316
00:12:16,467 --> 00:12:18,600
zucchini, oysters,
317
00:12:18,667 --> 00:12:20,100
and onion rings,
318
00:12:20,166 --> 00:12:22,266
and we asked you
to fry something.
319
00:12:22,266 --> 00:12:23,600
So, what have you made for us?
320
00:12:23,667 --> 00:12:24,800
Chef Alejandro.
321
00:12:24,867 --> 00:12:26,467
Today, I've prepared
for you guys
322
00:12:26,467 --> 00:12:28,767
a West Texas
Oyster Rockefeller.
323
00:12:31,967 --> 00:12:35,400
[Amanda] Well, chef, you have
a very petite presentation.
324
00:12:35,467 --> 00:12:35,836
I really like it though.
325
00:12:35,836 --> 00:12:36,900
I really like it though.
326
00:12:36,967 --> 00:12:38,867
The flavor's good.
It's very creative.
327
00:12:38,867 --> 00:12:40,166
I like your use
of the air fryer.
328
00:12:40,166 --> 00:12:43,166
I actually think it crisped
the cheese really well.
329
00:12:43,166 --> 00:12:45,867
Oyster Rockefeller,
and it's inherently
a nice, creamy dish, right?
330
00:12:45,867 --> 00:12:47,967
But you kind of, like,
doubled-down
on the richness
331
00:12:47,967 --> 00:12:50,700
with the fried onion rings,
the creaminess
from the goat cheese.
332
00:12:50,767 --> 00:12:52,100
It's very, very rich.
333
00:12:52,166 --> 00:12:54,166
Eric is right.
This is really rich.
334
00:12:54,166 --> 00:12:57,000
Right, you need that,
that little balance
of acidity.
335
00:12:57,000 --> 00:13:00,066
It just makes it all
more palatable.
336
00:13:00,066 --> 00:13:01,767
[Ted]
What would it mean to you
to win Chopped?
337
00:13:01,767 --> 00:13:05,367
Oh, it'd be everything
for my family,
338
00:13:05,367 --> 00:13:05,836
for my community,
for all of West Texas.
339
00:13:05,836 --> 00:13:08,000
for my community,
for all of West Texas.
340
00:13:08,000 --> 00:13:10,000
We come from a really,
really small town,
341
00:13:10,066 --> 00:13:12,200
and it's me and my wife,
we started this business.
342
00:13:12,266 --> 00:13:15,467
We started from, like,
a little 6-foot folding table,
and a food truck,
343
00:13:15,467 --> 00:13:17,667
and two food trucks
and a brick and mortar.
344
00:13:17,667 --> 00:13:20,300
So, this is gonna
show everybody else
in my area,
345
00:13:20,367 --> 00:13:22,967
you can follow your passion
and do what you love.
346
00:13:22,967 --> 00:13:25,467
-Chef Alejandro, thank you.
-Thank you.
347
00:13:25,467 --> 00:13:26,967
[Ted] We go to Chef Ashley.
348
00:13:26,967 --> 00:13:31,000
So, I did a pulled pork
Rockefeller-inspired dish
as well,
349
00:13:31,066 --> 00:13:34,767
and then also did a chipotle
vinegar dressing over the top.
350
00:13:34,767 --> 00:13:35,836
I used the air fryer for this.
351
00:13:35,836 --> 00:13:37,066
I used the air fryer for this.
352
00:13:37,066 --> 00:13:39,300
[Eric] The onion rings
were used how?
353
00:13:39,367 --> 00:13:42,667
The onion rings
were supposed to top it.
354
00:13:42,667 --> 00:13:44,467
The onion rings
were left on my board.
355
00:13:44,467 --> 00:13:46,000
-[Amanda] Oh.
-So they not make it?
356
00:13:46,867 --> 00:13:47,967
They did not.
357
00:13:47,967 --> 00:13:49,100
-[Eric] I gotta say, chef...
-I know.
358
00:13:49,166 --> 00:13:52,166
...I just wish there were more
fried element in there.
359
00:13:52,166 --> 00:13:54,767
With that said though,
I love the use
of the zucchini.
360
00:13:54,767 --> 00:13:56,867
I love the back and forth
that I'm getting
361
00:13:56,867 --> 00:13:58,767
between the bitterness
from the radicchio
362
00:13:58,767 --> 00:14:01,367
and this really
delicious vinegarette
that you're working with.
363
00:14:01,367 --> 00:14:03,166
And I thought it was
a really smart plate.
364
00:14:03,166 --> 00:14:05,266
Yes, chef,
I really love the salad.
365
00:14:05,266 --> 00:14:05,836
And I like the heat
from the sauce
366
00:14:05,836 --> 00:14:06,967
And I like the heat
from the sauce
367
00:14:06,967 --> 00:14:08,667
that you've put on here,
for sure.
368
00:14:08,667 --> 00:14:12,367
It's all not coming together
as a cohesive dish though.
369
00:14:12,367 --> 00:14:14,500
It's a collection
of ingredients from the basket
370
00:14:14,567 --> 00:14:16,200
that you've assembled
on top of an oyster,
371
00:14:16,266 --> 00:14:18,867
put it in an air fryer,
and then handed it to us.
372
00:14:18,867 --> 00:14:20,967
There's not a lot of nuance
or development.
373
00:14:21,767 --> 00:14:22,967
Fair enough.
374
00:14:22,967 --> 00:14:24,767
Next, we go to Chef Steven.
375
00:14:24,767 --> 00:14:27,166
It was my take
on kind of like
a surf and turf.
376
00:14:27,166 --> 00:14:29,200
Pulled pork slider,
but open-face.
377
00:14:33,367 --> 00:14:35,836
So, tell me in this,
where is the zucchini?
378
00:14:35,836 --> 00:14:37,066
So, tell me in this,
where is the zucchini?
379
00:14:37,066 --> 00:14:39,600
Yep, I looked over
and forgot my zucchini.
380
00:14:39,667 --> 00:14:41,367
Yeah. What about
the onion rings?
381
00:14:41,367 --> 00:14:44,266
Forgot that was sitting
right next to the zucchini
as well.
382
00:14:44,266 --> 00:14:45,667
-Oh, my goodness!
-[Eric] They did no make it.
383
00:14:45,667 --> 00:14:47,600
What is happening
in this round?
384
00:14:48,967 --> 00:14:51,066
[Scott] I... I think the pork
is delicious.
385
00:14:51,066 --> 00:14:53,367
You have a really nice toast
on the crostini.
386
00:14:53,367 --> 00:14:55,800
I think the fry on the oyster
was perfect.
387
00:14:55,867 --> 00:14:57,000
It was really delicious.
388
00:14:57,000 --> 00:14:58,767
Unfortunately,
that salad is dry.
389
00:14:58,767 --> 00:15:00,467
But I like the coleslaw.
390
00:15:00,467 --> 00:15:02,166
-So, I love me some coleslaw.
-[Amanda] Yeah.
391
00:15:02,166 --> 00:15:03,867
Yeah, I like the fry
on the oyster,
392
00:15:03,867 --> 00:15:05,836
and I think, you know,
you have this sort of
po' boy thing going on.
393
00:15:05,836 --> 00:15:07,467
and I think, you know,
you have this sort of
po' boy thing going on.
394
00:15:07,467 --> 00:15:08,967
[Eric] The oyster,
I'd have to agree,
395
00:15:08,967 --> 00:15:10,567
it's fried really well.
396
00:15:10,567 --> 00:15:12,867
Um, but it's just unfortunate
that you couldn't get
everything on the plate.
397
00:15:12,867 --> 00:15:14,500
-Yeah.
-[Ted] Chef Steven, thank you.
398
00:15:15,300 --> 00:15:17,100
And finally,
we go to Chef Blake.
399
00:15:17,166 --> 00:15:21,266
I prepared a pulled pork
and onion ring croquette
400
00:15:21,266 --> 00:15:24,000
with a oyster
and zucchini dressing.
401
00:15:26,367 --> 00:15:27,467
[Ted] Where do you work?
402
00:15:27,467 --> 00:15:29,467
[Blake] So, I own
my own food truck.
403
00:15:29,467 --> 00:15:31,767
It's called
Tasty Treat Food Truck,
in New Orleans.
404
00:15:31,767 --> 00:15:34,100
I also focus on my cookware.
405
00:15:34,166 --> 00:15:35,836
I have my own air fryers,
pot sets,
406
00:15:35,836 --> 00:15:36,767
I have my own air fryers,
pot sets,
407
00:15:36,767 --> 00:15:38,300
uh, recipe books.
408
00:15:38,367 --> 00:15:42,400
So, you can catch me
on social media going viral.
409
00:15:42,467 --> 00:15:45,967
And that's how
I earned the title
of "Air Fryer Queen."
410
00:15:45,967 --> 00:15:47,967
Oh.
411
00:15:47,967 --> 00:15:50,867
Um, the croquet is good.
It's a little bit dense.
412
00:15:50,867 --> 00:15:54,100
Uh, I definitely think
it needed something in the mix
that would soften it.
413
00:15:54,166 --> 00:15:57,100
-Yeah.
-Um, because the,
the pork meat
414
00:15:57,100 --> 00:15:58,867
is really just tight in there.
415
00:15:58,867 --> 00:16:02,100
I'm not a big fan
of the sauce.
I'm not gonna lie.
416
00:16:02,100 --> 00:16:05,100
I think when you beat up
the oysters in a blender
like that,
417
00:16:05,100 --> 00:16:05,836
you have a very
metallic flavor.
418
00:16:05,836 --> 00:16:08,066
you have a very
metallic flavor.
419
00:16:08,066 --> 00:16:10,700
-Chef, did you taste
that sauce?
-No.
420
00:16:10,767 --> 00:16:15,000
A raw oyster sauce
is a real challenge
to pull off.
421
00:16:15,000 --> 00:16:17,066
Raw oysters with the zucchini.
422
00:16:17,066 --> 00:16:19,467
It's... It's underdeveloped.
423
00:16:19,467 --> 00:16:22,967
This sauce is really,
really hard to get over,
unfortunately for me.
424
00:16:25,166 --> 00:16:26,467
Chef Blake, thank you.
425
00:16:28,166 --> 00:16:31,900
One chef will have to leave us
very soon. Thank you.
426
00:16:37,066 --> 00:16:40,100
I'm feeling, I don't know,
kind of anxious and nervous
427
00:16:40,100 --> 00:16:42,867
'cause I know what I do,
what I'm known for,
428
00:16:42,867 --> 00:16:44,300
and I did the total opposite.
429
00:16:44,367 --> 00:16:45,533
Like, at the house,
we were watching you,
430
00:16:45,533 --> 00:16:47,667
you're like, "20 minutes,
all right, that's not bad."
431
00:16:47,667 --> 00:16:49,367
-That time is flying.
-The time is...
432
00:16:49,367 --> 00:16:51,800
So, you're making decisions.
You're making decisions
quickly.
433
00:16:51,867 --> 00:16:53,266
You're hoping they're
the right ones.
434
00:16:53,266 --> 00:16:54,867
-It's the first guess.
-And that's why
when he asked me,
435
00:16:54,867 --> 00:16:56,300
he said, "Are you okay
with the sauce?"
436
00:16:56,367 --> 00:16:58,000
Known that it could have been
way better.
437
00:17:02,000 --> 00:17:05,836
I feel that I may be
on the chopping block
with my dressing.
438
00:17:05,836 --> 00:17:06,667
I feel that I may be
on the chopping block
with my dressing.
439
00:17:06,667 --> 00:17:10,266
But I want to stay so badly,
not just to win,
440
00:17:10,266 --> 00:17:12,767
but to show the judges
that this New Orleans girl
441
00:17:12,767 --> 00:17:14,767
can take the Chopped
Champion home,
442
00:17:14,767 --> 00:17:16,867
and that's what I'm gonna do.
443
00:17:16,867 --> 00:17:19,100
[Steven] I definitely think
it's between me and Ashley.
444
00:17:19,166 --> 00:17:21,600
She forgot her onion rings.
I forgot two ingredients.
445
00:17:21,667 --> 00:17:23,266
Um, but I feel like the judges
446
00:17:23,266 --> 00:17:26,300
loved my idea more
and loved my flavors more.
447
00:17:27,166 --> 00:17:30,400
So, who's dish
is on the chopping block?
448
00:17:40,100 --> 00:17:43,367
So, who's dish
is on the chopping block?
449
00:17:52,100 --> 00:17:54,266
Chef Steven,
you've been Chopped.
450
00:17:54,266 --> 00:17:56,567
-Judges.
-Thank you.
451
00:17:57,367 --> 00:17:59,567
Chef Steven, as you know,
452
00:17:59,567 --> 00:18:02,967
Chopped is about getting
four basket ingredients
on the plate,
453
00:18:02,967 --> 00:18:04,428
and you were missing two,
the zucchini
and the onion rings.
454
00:18:04,428 --> 00:18:07,100
and you were missing two,
the zucchini
and the onion rings.
455
00:18:07,166 --> 00:18:09,867
So, unfortunately,
we had to chop you.
456
00:18:10,767 --> 00:18:12,467
Thank you, guys.
I appreciate you, guys.
457
00:18:14,266 --> 00:18:16,266
[Steven] Wish I would have
been able to showcase
The Trendy Chef
458
00:18:16,266 --> 00:18:19,100
that's on the internet,
that's frying all this
crazy stuff.
459
00:18:19,100 --> 00:18:20,900
A lesson learned,
so I'm excited to go back
460
00:18:20,967 --> 00:18:23,300
and, uh, and be stronger,
be better.
461
00:18:26,000 --> 00:18:29,000
All right. Let's see
what you're up against
in this basket.
462
00:18:30,800 --> 00:18:32,567
Show us your
entree ingredients.
463
00:18:32,567 --> 00:18:34,166
[Alejandro] What is this?
464
00:18:34,166 --> 00:18:34,428
[Ted] Fried pickle corn dogs.
465
00:18:34,428 --> 00:18:36,266
[Ted] Fried pickle corn dogs.
466
00:18:36,266 --> 00:18:40,467
All right, some corn dog
type of thing going on.
467
00:18:40,467 --> 00:18:41,867
-[Ted] Nopales.
-Oh!
468
00:18:41,867 --> 00:18:44,300
-Nopales.
Shout out to my mom.
-This is the scary.
469
00:18:44,367 --> 00:18:45,767
Shout out to my mom.
470
00:18:45,767 --> 00:18:47,100
[Ted] Pork secreto.
471
00:18:47,166 --> 00:18:49,767
Pork Secreto, a pork secret.
472
00:18:49,767 --> 00:18:51,967
-[Ted] And almond milk.
-All right. Yes.
473
00:18:51,967 --> 00:18:54,066
Almond, extra creamy
almond milk.
474
00:18:54,066 --> 00:18:55,700
[Ashley] That'll be fun.
475
00:18:55,767 --> 00:18:59,500
Thirty minutes.
And frying something
is still a must.
476
00:18:59,567 --> 00:19:01,100
-Clock starts now.
-[Eric] Go, chefs.
477
00:19:01,166 --> 00:19:03,600
-Fry it up.
-Go, chefs. Fry it up.
478
00:19:03,667 --> 00:19:04,428
[Amanda]
I have very high expectations
for this entree round
479
00:19:04,428 --> 00:19:06,800
[Amanda]
I have very high expectations
for this entree round
480
00:19:06,867 --> 00:19:09,767
because we had
a lot of troubles
in the appetizer round.
481
00:19:09,767 --> 00:19:12,967
This basket's
a little bit more of a gift,
I would say.
482
00:19:12,967 --> 00:19:17,100
[Scott] Listen, Alejandro
clearly knows his way
around a nopale.
483
00:19:17,166 --> 00:19:18,700
He shouted out his mom
484
00:19:18,700 --> 00:19:21,567
-as soon as he opened up
that basket which I love.
-[Amanda] Oh, I know.
485
00:19:21,567 --> 00:19:23,500
[Alejandro] If I go home
because of nopales,
486
00:19:23,567 --> 00:19:25,467
my mom will not let me
go back home.
487
00:19:25,467 --> 00:19:27,600
[Scott] Nopales are from
the prickly pear cactus.
488
00:19:27,667 --> 00:19:30,567
-I live in Arizona, so I have
an espresso and a nopale...
-[Eric and Amanda laugh]
489
00:19:30,567 --> 00:19:31,767
-...for breakfast, actually.
-[Amanda laughs]
490
00:19:31,767 --> 00:19:33,200
My mom cooked with nopales.
491
00:19:33,266 --> 00:19:34,428
My grandma cooked
with nopales.
492
00:19:34,428 --> 00:19:35,000
My grandma cooked
with nopales.
493
00:19:35,066 --> 00:19:36,800
My tias cook with nopales.
494
00:19:36,867 --> 00:19:39,867
I definitely know I can make
an amazing taco,
495
00:19:39,867 --> 00:19:41,867
especially highlighting
the cactus.
496
00:19:41,867 --> 00:19:45,467
I'm making a nopale salsa
with a pork discada taco
497
00:19:45,467 --> 00:19:47,967
and having it fried,
crunchy tortilla
498
00:19:47,967 --> 00:19:49,600
and an almond milk crema.
499
00:19:49,667 --> 00:19:53,367
A discada is basically a dish
cooked in a big old wok.
500
00:19:53,367 --> 00:19:56,000
Any type of protein you have,
you throw it in the pot.
501
00:19:56,066 --> 00:19:58,166
Throw some beer,
Throw some orange juice.
502
00:19:58,166 --> 00:19:59,367
Let that cook down.
503
00:19:59,367 --> 00:20:01,667
Drink some more beers.
And put in the taco.
504
00:20:01,667 --> 00:20:04,428
With this pork, all we need
is a backyard, a beer
and some...
505
00:20:04,428 --> 00:20:05,066
With this pork, all we need
is a backyard, a beer
and some...
506
00:20:05,066 --> 00:20:06,667
a barbecue pit ready to go.
507
00:20:06,667 --> 00:20:08,467
Has somebody got
onion powder, garlic powder
508
00:20:08,467 --> 00:20:09,467
-on their side?
-Yeah.
509
00:20:10,500 --> 00:20:12,000
Onion powder there.
510
00:20:12,000 --> 00:20:13,200
Sorry, hold on,
give me one sec.
511
00:20:13,266 --> 00:20:14,367
[Alejandro laughs]
You're good.
512
00:20:15,500 --> 00:20:17,667
All four ingredients
have to be on that plate.
513
00:20:17,667 --> 00:20:20,667
It's 100% the goal.
514
00:20:20,667 --> 00:20:23,066
I'm making
chicken-fried pork secreto
515
00:20:23,066 --> 00:20:25,066
with fried-pickled nopale
516
00:20:25,066 --> 00:20:26,100
and a tomato sauce.
517
00:20:27,000 --> 00:20:28,367
Everything's better with beer,
I hear.
518
00:20:29,567 --> 00:20:32,300
For my tomato sauce
I'm going to dice up onions,
519
00:20:32,367 --> 00:20:34,300
a little bit of orange,
brown sugar.
520
00:20:34,367 --> 00:20:34,428
Behind. Behind.
521
00:20:34,428 --> 00:20:35,367
Behind. Behind.
522
00:20:35,367 --> 00:20:37,000
And I add some beer
into that sauce.
523
00:20:37,066 --> 00:20:39,667
For my pickling liquid,
I'm using apple cider vinegar,
524
00:20:40,567 --> 00:20:41,700
brown sugar,
525
00:20:41,767 --> 00:20:43,100
some peppercorn.
526
00:20:43,100 --> 00:20:46,000
I also slice up
the dill pickle
from the corn dog.
527
00:20:47,467 --> 00:20:49,800
Not going home this round.
Tell you that right now.
528
00:20:49,867 --> 00:20:52,367
I need to redeem myself
in this entree round.
529
00:20:52,367 --> 00:20:53,433
Okay.
530
00:20:53,467 --> 00:20:55,400
I'm gonna make sure
to taste all my food,
531
00:20:55,467 --> 00:20:57,200
and I want to make a dish
532
00:20:57,266 --> 00:21:00,767
that's inspired by a classic
New Orleans shrimp and grits.
533
00:21:00,767 --> 00:21:02,100
But instead
of shrimp and grits,
534
00:21:02,166 --> 00:21:04,428
I'm using this pork secreto
and polenta.
535
00:21:04,428 --> 00:21:04,867
I'm using this pork secreto
and polenta.
536
00:21:04,867 --> 00:21:06,767
Okay, I'm gonna get this
chopped up,
537
00:21:06,767 --> 00:21:09,467
and then I'm gonna throw
some corn starch on it.
538
00:21:09,467 --> 00:21:11,600
So we gotta have
a nice fry to it.
539
00:21:11,667 --> 00:21:15,500
[Ted] Judges, of course,
a secreto is Spanish
for secret.
540
00:21:15,567 --> 00:21:18,467
This cut of pork
from the outer pork shoulder.
541
00:21:18,467 --> 00:21:20,500
Very tender. Very flavorful.
542
00:21:20,567 --> 00:21:22,400
[Amanda] This kind of pork
is beautiful.
543
00:21:22,467 --> 00:21:24,967
You treat it like
a flank steak
or a skirt steak.
544
00:21:24,967 --> 00:21:27,500
You should really get
a hot, hot pan,
545
00:21:27,567 --> 00:21:28,767
sear it on both sides.
546
00:21:28,767 --> 00:21:30,700
It is absolutely delicious.
547
00:21:30,767 --> 00:21:33,967
Less than 20 minutes
to go, chefs.
548
00:21:33,967 --> 00:21:34,428
[Alejandro] If you don't know
what you're doing with nopales
it can be tricky
549
00:21:34,428 --> 00:21:36,867
[Alejandro] If you don't know
what you're doing with nopales
it can be tricky
550
00:21:36,867 --> 00:21:39,200
'cause if you overcook them,
they get slimy.
551
00:21:39,266 --> 00:21:42,200
But they have kind of this
earthy flavor to it.
552
00:21:42,266 --> 00:21:46,266
And I know with the bright
and freshness of the tomato,
it'll balance each other out.
553
00:21:46,266 --> 00:21:48,467
I wanna make a sauce.
I taste the almond milk,
554
00:21:48,467 --> 00:21:51,867
and it has a nice, deep,
creamy almond flavor.
555
00:21:51,867 --> 00:21:54,800
So, I blend up
my almond milk with cilantro,
556
00:21:54,867 --> 00:21:57,567
the fried pickle
from the corn dog
and Mexican crema.
557
00:22:01,500 --> 00:22:02,767
[Eric] Almond milk is creamy.
558
00:22:02,767 --> 00:22:04,100
It's... It's really decadent.
559
00:22:04,100 --> 00:22:04,428
But I think it's
a perfect vessel
for them to use for dredging.
560
00:22:04,428 --> 00:22:07,166
But I think it's
a perfect vessel
for them to use for dredging.
561
00:22:08,500 --> 00:22:10,767
I wanna make a salsa
to tie my dish together.
562
00:22:10,767 --> 00:22:14,467
I heat up almond milk,
corn starch and chicken stock.
563
00:22:14,467 --> 00:22:15,367
Dried time.
564
00:22:16,467 --> 00:22:17,500
And a little pickle.
565
00:22:19,667 --> 00:22:21,667
The pressure in this kitchen
is no joke,
566
00:22:21,667 --> 00:22:23,000
but I'm feeling
more confident.
567
00:22:23,066 --> 00:22:23,967
Bop.
568
00:22:23,967 --> 00:22:25,467
Ready to bring home
that trophy,
569
00:22:25,467 --> 00:22:26,867
well, the crown.
570
00:22:28,800 --> 00:22:31,467
Five minutes
to get it done, chefs.
571
00:22:31,467 --> 00:22:33,367
-[Scott] Let's go, chefs.
-[Eric] Finish strong, chefs,
finish strong.
572
00:22:35,166 --> 00:22:36,767
[Alejandro] The community
in West Texas,
573
00:22:36,767 --> 00:22:39,000
they will give you
the shirt off their back
if you need it.
574
00:22:39,066 --> 00:22:40,567
Come on. Come on. Come on.
575
00:22:40,567 --> 00:22:43,300
They have blessed us
with being able to have
a restaurant,
576
00:22:43,367 --> 00:22:44,667
have a food truck.
577
00:22:44,667 --> 00:22:47,467
And my wife and I have
a non-for-profit organization
578
00:22:47,467 --> 00:22:49,667
that's able to provide meals
for those in need.
579
00:22:49,667 --> 00:22:51,900
Oh, spent a lot of time
on the fryer.
580
00:22:51,967 --> 00:22:54,266
But perfect taco,
got to be crispy.
581
00:22:54,266 --> 00:22:56,000
If I win the $10,000,
582
00:22:56,066 --> 00:22:58,800
that money will go towards
food, supplies,
583
00:22:58,867 --> 00:23:02,367
anything I would need
to be able to provide
my community with free meals.
584
00:23:02,367 --> 00:23:04,000
Now that my taco's
taking shape,
585
00:23:04,000 --> 00:23:04,428
I wanna add
a deep-fried nopale
to add that nice crunch
586
00:23:04,428 --> 00:23:07,500
I wanna add
a deep-fried nopale
to add that nice crunch
587
00:23:07,567 --> 00:23:09,367
and that beautiful color.
588
00:23:09,367 --> 00:23:11,200
[Blake] I've never worked
with nopales before.
589
00:23:11,266 --> 00:23:13,667
In New Orleans,
we don't have many cactuses.
590
00:23:13,667 --> 00:23:15,367
We don't know, you deep-fry.
591
00:23:15,367 --> 00:23:18,367
Growing up with food
has always been a big
part of my life,
592
00:23:18,367 --> 00:23:20,033
and now with cooking,
593
00:23:20,033 --> 00:23:24,266
I feel that I'm able to create
those same things
with my family in New Orleans.
594
00:23:24,266 --> 00:23:26,767
-Two minutes on the clock.
-Two minutes left,
chefs, come on now.
595
00:23:26,767 --> 00:23:28,100
[Scott]
All four ingredients, chefs.
596
00:23:28,100 --> 00:23:30,200
Doing an inventory
as you're plating.
597
00:23:30,266 --> 00:23:32,166
[Ashley] So, I'm scrambling
pretty hard to plate
598
00:23:32,166 --> 00:23:33,834
and get everything done
in time.
599
00:23:33,834 --> 00:23:34,428
But knowing that I've got
a lot of tart and citrus
going on in this dish already,
600
00:23:34,428 --> 00:23:38,100
But knowing that I've got
a lot of tart and citrus
going on in this dish already,
601
00:23:38,100 --> 00:23:40,467
I feel like I need
some balancing fat.
602
00:23:40,467 --> 00:23:43,767
So, I'm going to make
a fried-garlic mascarpone
cream sauce
603
00:23:43,767 --> 00:23:44,867
with the almond milk.
604
00:23:46,400 --> 00:23:48,567
I'm feeling the chaos
in this kitchen.
605
00:23:48,567 --> 00:23:50,000
It's feeling very chaotic.
606
00:23:50,000 --> 00:23:51,300
Come on, chefs, come on.
607
00:23:51,367 --> 00:23:53,467
Thirty seconds.
608
00:23:53,467 --> 00:23:56,300
[Blake] Time's running out,
but I wanna finish
with some extra crunch
609
00:23:56,367 --> 00:23:59,767
so I grab a corn dog
and sprinkle a little on top.
610
00:24:00,266 --> 00:24:01,400
[Ted] Ten.
611
00:24:01,467 --> 00:24:03,100
-Nine. Eight.
-[Eric] Chefs, come on now.
612
00:24:03,767 --> 00:24:04,428
[Ted] Seven. Six.
613
00:24:04,428 --> 00:24:05,266
[Ted] Seven. Six.
614
00:24:05,266 --> 00:24:06,634
-[Eric] Get it on the plate.
-[Ted] Five.
615
00:24:06,634 --> 00:24:08,100
-[Amanda] Come on, chefs,
show us what you got...
-[Ted] Four.
616
00:24:08,100 --> 00:24:09,900
-...this round.
-[Ted] Three. Two.
617
00:24:09,967 --> 00:24:11,767
One. Time's up.
618
00:24:11,767 --> 00:24:13,400
[judges clapping]
619
00:24:16,000 --> 00:24:17,700
[Alejandro]
That went amazingly well.
620
00:24:17,767 --> 00:24:20,667
Nothing says fried
like Tex-Mex
and crispy tacos.
621
00:24:23,166 --> 00:24:24,567
[Blake] I'm feeling confident.
622
00:24:24,567 --> 00:24:27,266
I feel like I absolutely
redeemed myself
with this dish.
623
00:24:27,266 --> 00:24:30,867
Every component is flavorful,
it's tasty.
624
00:24:30,867 --> 00:24:33,500
So, I feel that will take me
to the next round.
625
00:24:38,266 --> 00:24:40,800
Chefs, you returned
to the stoves for round two
626
00:24:40,867 --> 00:24:43,266
and got fried pickle
corn dogs,
627
00:24:43,266 --> 00:24:47,467
nopales, pork secreto,
and almond milk.
628
00:24:47,467 --> 00:24:50,066
One again, frying was in play.
629
00:24:50,066 --> 00:24:51,800
Chef Ashley,
what did you make?
630
00:24:51,867 --> 00:24:54,467
I did a chicken-fried
pork secreto
631
00:24:54,467 --> 00:24:57,467
topped with fried pickles
and nopales,
632
00:24:57,467 --> 00:25:01,000
and a Milwaukee-inspired
beer-based tomato sauce.
633
00:25:04,100 --> 00:25:05,767
[Scott] Chef Ashley,
I really love the way
634
00:25:05,767 --> 00:25:05,807
you developed the flavor
of this almond milk
635
00:25:05,807 --> 00:25:07,700
you developed the flavor
of this almond milk
636
00:25:07,767 --> 00:25:09,700
with the roasted garlic
inside of it.
637
00:25:09,767 --> 00:25:11,000
I like the nopale
that you have.
638
00:25:11,000 --> 00:25:12,567
I like the fry on it.
639
00:25:12,567 --> 00:25:15,400
But I think the way
you fried this pork secreto,
640
00:25:15,467 --> 00:25:17,300
it rendered it very tough.
641
00:25:18,467 --> 00:25:19,867
I agree.
The secreto's hammered.
642
00:25:20,767 --> 00:25:22,266
But with that said,
643
00:25:22,266 --> 00:25:23,467
that's probably
my favorite thing.
644
00:25:23,467 --> 00:25:25,266
The season on the dredge,
645
00:25:25,266 --> 00:25:26,934
like, you can taste that.
646
00:25:26,934 --> 00:25:28,767
I also thought frying
the nopales was really
really smart as well.
647
00:25:28,767 --> 00:25:31,200
It gave a really nice texture
to the entire dish.
648
00:25:31,266 --> 00:25:32,667
Chef, how did you make
the tomato sauce?
649
00:25:32,667 --> 00:25:35,807
Tomato sauce is onions
and canned tomato and beer.
650
00:25:35,807 --> 00:25:36,100
Tomato sauce is onions
and canned tomato and beer.
651
00:25:36,100 --> 00:25:40,266
And brown sugar,
little orange juice and lime.
652
00:25:40,266 --> 00:25:41,266
It's really sweet.
653
00:25:41,667 --> 00:25:42,900
Uh-huh.
654
00:25:42,967 --> 00:25:44,800
Obviously there
is an inherent sweetness.
655
00:25:44,867 --> 00:25:47,467
-Wow.
-But really love the way
you fried the pickle
656
00:25:47,467 --> 00:25:48,500
and the nopales.
657
00:25:48,500 --> 00:25:50,467
You really embraced
the fry challenge.
658
00:25:50,467 --> 00:25:53,000
-Okay, Chef Ashley, thank you.
-Yeah, thanks.
659
00:25:53,000 --> 00:25:54,467
Next up, Chef Blake.
660
00:25:54,467 --> 00:26:00,200
I made a fried pork secreto
with creamy polenta.
661
00:26:03,367 --> 00:26:05,807
I think the creaminess
of this dish is absolutely,
like, spot on.
662
00:26:05,807 --> 00:26:07,266
I think the creaminess
of this dish is absolutely,
like, spot on.
663
00:26:07,266 --> 00:26:09,667
The polenta,
it's done really well
664
00:26:09,667 --> 00:26:11,767
and it creates a nice
vessel for everything.
665
00:26:11,767 --> 00:26:15,166
I do like the nopales
I think it's delicious,
adds a little bit of texture.
666
00:26:15,166 --> 00:26:16,800
I like your use
of the almond milk
667
00:26:16,867 --> 00:26:19,100
with the fried,
pickle corn dog.
668
00:26:19,166 --> 00:26:21,700
It was really nice, it added
some acidity here.
669
00:26:21,767 --> 00:26:24,166
But I think for me what
I'm missing in here
670
00:26:24,166 --> 00:26:27,300
is that yummy, crispy,
crunchy, fried element.
671
00:26:27,367 --> 00:26:29,900
-Yeah.
-Right, that we're looking for
in this fry competition.
672
00:26:32,166 --> 00:26:35,800
Chef, why did you put
the corn starch
when you sauteed the pork?
673
00:26:35,867 --> 00:26:37,600
'Cause I wanted
it to have a texture.
674
00:26:37,667 --> 00:26:40,567
-So you sauteed it and then
you fried it afterwards?
-[Blake] Yes.
675
00:26:40,567 --> 00:26:43,000
I didn't want it to have
that pan-sear
676
00:26:43,066 --> 00:26:44,467
because it wouldn't
have cooked well
677
00:26:44,467 --> 00:26:46,767
so that's why I threw
it in the fryer.
678
00:26:46,767 --> 00:26:49,567
[Scott] The pork itself
is really overcooked.
679
00:26:49,567 --> 00:26:51,400
There's good flavor
on the exterior of it.
680
00:26:52,467 --> 00:26:54,800
-Chef Blake, thank you.
-Thank you.
681
00:26:55,900 --> 00:26:57,400
Finally, Chef Alejandro.
682
00:26:57,400 --> 00:27:00,467
[Alejandro] I wanna do
a little Tex-Mex two step
on your taste buds.
683
00:27:00,467 --> 00:27:03,200
-Oh.
-Made a pork discada taco.
684
00:27:03,266 --> 00:27:05,807
I added chorizo, I added
actual hot dog
from the corn dog
685
00:27:05,807 --> 00:27:07,166
I added chorizo, I added
actual hot dog
from the corn dog
686
00:27:07,166 --> 00:27:10,600
into the discada 'cause
discada means all different
types of meat
687
00:27:10,667 --> 00:27:14,000
cooked in a disc outside
in, like, a tractor plow.
688
00:27:14,066 --> 00:27:15,467
-[crunching]
-And that's what I wanna
hear right there.
689
00:27:15,467 --> 00:27:17,000
-[Amanda] Mmm-hmm.
-[Alejandro] That's what
I wanna hear.
690
00:27:17,066 --> 00:27:18,166
Yes, yes sir.
691
00:27:18,166 --> 00:27:19,867
-[Amanda] Mmm-hmm.
-Okay.
692
00:27:19,867 --> 00:27:21,166
Yeah, welcome to my backyard.
693
00:27:21,166 --> 00:27:23,767
This is the fun we're
looking to have, like,
as we eat.
694
00:27:23,767 --> 00:27:26,367
The crunch,
the interactive, the flavors.
695
00:27:26,367 --> 00:27:27,867
Everything is very nuanced.
696
00:27:27,867 --> 00:27:30,867
This is really good, I like
the dimensions of the pork.
697
00:27:30,867 --> 00:27:33,700
I like the fact that
you used the hot dog,
you didn't shy away from that.
698
00:27:33,767 --> 00:27:35,567
This crema is delicious, man.
699
00:27:35,567 --> 00:27:35,807
You used the almond
milk in the crema?
700
00:27:35,807 --> 00:27:37,266
You used the almond
milk in the crema?
701
00:27:37,266 --> 00:27:38,166
Yes, sir.
702
00:27:38,166 --> 00:27:39,367
That's delicious.
703
00:27:39,367 --> 00:27:42,066
The spices and the heat
are in perfect balance.
704
00:27:42,066 --> 00:27:43,567
The texture of the nopale,
705
00:27:43,567 --> 00:27:45,100
the beautiful crunch
on the taco.
706
00:27:45,166 --> 00:27:46,767
That's all we're looking for.
707
00:27:46,767 --> 00:27:48,367
You cook the stuff
that makes you happy...
708
00:27:49,266 --> 00:27:50,967
...everybody's happy.
709
00:27:50,967 --> 00:27:55,266
When you said you were
making something, you know,
west Texas backyard barbecue,
710
00:27:55,266 --> 00:27:59,867
like, I pictured my big plate
full of food.
711
00:27:59,867 --> 00:28:03,100
-Once again you have
this little petit portion.
-[Eric] Yeah.
712
00:28:03,166 --> 00:28:04,800
Uh, little bigger
for an entree.
713
00:28:04,867 --> 00:28:05,807
I don't know anybody
who can only eat one taco.
714
00:28:05,807 --> 00:28:06,867
I don't know anybody
who can only eat one taco.
715
00:28:06,867 --> 00:28:08,500
-[Eric laughing]
-I don't know anybody.
716
00:28:08,567 --> 00:28:09,900
I gotta want you wanting
more for dessert.
717
00:28:09,900 --> 00:28:12,100
You gotta see what I got
us for dessert.
You know what I mean?
718
00:28:12,100 --> 00:28:13,400
-Ohh, and you're
a salesman too.
-[Alejandro] Yeah.
719
00:28:13,467 --> 00:28:14,467
-[Eric] He is a salesman.
-[Amanda] Who knew?
720
00:28:14,467 --> 00:28:16,166
-[Alejandro] Gotta be.
-[Eric] And a good one.
721
00:28:16,166 --> 00:28:17,967
-[Ted] Chef Alejandro,
thank you.
-Thank you, chef.
722
00:28:19,066 --> 00:28:23,367
Okay, which two chefs
will fry fry again?
723
00:28:23,367 --> 00:28:25,266
Standby. Thank you, chefs.
724
00:28:25,266 --> 00:28:27,667
I feel like it's between
me and Ashley.
725
00:28:27,667 --> 00:28:29,600
My pork was
a little overcooked
726
00:28:29,667 --> 00:28:32,266
but they loved my polenta.
727
00:28:32,266 --> 00:28:35,166
Alejandro's for sure
the biggest competition.
728
00:28:35,166 --> 00:28:35,807
He's playing to his strengths
and that's exactly
the right move.
729
00:28:35,807 --> 00:28:39,000
He's playing to his strengths
and that's exactly
the right move.
730
00:28:39,000 --> 00:28:42,000
I'm fairly confident
this is the end for me.
731
00:28:49,166 --> 00:28:52,667
So, whose dish
is on the chopping block?
732
00:28:52,667 --> 00:28:53,500
[dramatic music playing]
733
00:29:05,800 --> 00:29:06,967
What?
734
00:29:06,967 --> 00:29:09,467
[Ted] Chef Blake,
you've been chopped.
735
00:29:10,000 --> 00:29:12,000
Judges?
736
00:29:12,000 --> 00:29:15,266
Chef Blake, you made us
a really delicious, creamy
bowl of polenta.
737
00:29:15,266 --> 00:29:16,500
Unfortunately we're
looking for crunch,
738
00:29:16,567 --> 00:29:16,725
we're looking for crisp,
we're looking for fried
739
00:29:16,725 --> 00:29:18,367
we're looking for crisp,
we're looking for fried
740
00:29:18,367 --> 00:29:21,166
and none of that,
unfortunately, showed up
in your dish.
741
00:29:21,166 --> 00:29:24,500
Also, the pork secreto
was overcooked
and so we had to chop.
742
00:29:24,567 --> 00:29:25,634
[whispering] Thank you.
743
00:29:27,066 --> 00:29:28,467
-Girl.
-[Ted] Thank you
for being with us, chef.
744
00:29:29,800 --> 00:29:32,166
[Blake] This didn't
go the way that
I wanted it to go
745
00:29:32,166 --> 00:29:35,166
but I'm walking out of here
with my head held high
746
00:29:35,166 --> 00:29:37,000
and I'm gonna
go continue frying
747
00:29:37,000 --> 00:29:39,700
and I'm gonna go fry me
some chicken right now.
748
00:29:40,467 --> 00:29:41,667
Still a champion.
749
00:29:43,567 --> 00:29:44,367
[dramatic music playing]
750
00:29:47,100 --> 00:29:48,967
[Ted] Chef Ashley,
Chef Alejandro.
751
00:29:48,967 --> 00:29:51,166
Please turn your attention
to the final basket.
752
00:29:54,800 --> 00:29:56,667
Check it out.
753
00:29:56,667 --> 00:29:58,467
-Ooh, all right.
-[Alejandro laughing]
754
00:29:58,467 --> 00:29:59,834
-This is pretty.
-[Alejandro] That's
what's up.
755
00:29:59,834 --> 00:30:03,000
[Ted] You'll be inventing
desserts using
a snack cake tower.
756
00:30:03,000 --> 00:30:04,266
Whose birthday is it?
757
00:30:04,266 --> 00:30:07,900
[Ashley] This snack cake
tower looks delightful
758
00:30:07,967 --> 00:30:09,867
if I were 12.
759
00:30:10,867 --> 00:30:12,500
-[Ted] Bananas.
-And bananas.
760
00:30:12,567 --> 00:30:14,667
Banana time.
761
00:30:14,667 --> 00:30:16,667
-[Ted] Chicken skin.
-Chicken skin?
762
00:30:17,367 --> 00:30:19,000
Chicken skin for dessert?
763
00:30:19,000 --> 00:30:20,667
What are y'all thinking?
764
00:30:20,667 --> 00:30:23,300
-[Ted] And halo-halo
fruit mix.
-Halo-halo.
765
00:30:23,367 --> 00:30:24,600
Halo-halo.
766
00:30:26,266 --> 00:30:27,500
Half an hour to do it,
767
00:30:27,567 --> 00:30:29,767
don't forget
the frying requirement.
768
00:30:29,767 --> 00:30:30,967
Clock starts now.
769
00:30:30,967 --> 00:30:34,166
[judges shouting
encouragement]
770
00:30:34,166 --> 00:30:35,667
[Scott] Keep on frying!
771
00:30:35,667 --> 00:30:37,467
Well judges, we all know
that chicken skin
772
00:30:37,467 --> 00:30:38,967
is the best part
of fried chicken.
773
00:30:38,967 --> 00:30:41,200
I'm sure there's some
people who are gonna
see that ingredient
774
00:30:41,266 --> 00:30:43,867
in dessert and say,
"what the heck
is that doing there?"
775
00:30:43,867 --> 00:30:45,400
-But I think it's brilliant.
-[Amanda] I meant there's...
776
00:30:45,467 --> 00:30:46,725
I think it needs to be
salty and sweet.
777
00:30:46,725 --> 00:30:47,166
I think it needs to be
salty and sweet.
778
00:30:47,166 --> 00:30:49,100
[Eric] I say more
salty than sweet.
779
00:30:49,100 --> 00:30:51,200
You have that really sweet
snack cake tower
780
00:30:51,266 --> 00:30:53,300
that's gonna be ultra
high in sugar, right?
781
00:30:53,367 --> 00:30:55,166
[Amanda] I wouldn't fry
anything else but
the chicken skin...
782
00:30:55,166 --> 00:30:56,400
-[Eric] Totally.
-[Amanda] ...in this basket.
783
00:30:56,467 --> 00:30:58,867
[Alejandro] I'm not really
well versed in dessert
784
00:30:58,867 --> 00:31:00,767
but I definitely know
how to make a fritter.
785
00:31:02,000 --> 00:31:04,767
So I'm making banana
fritters with snack cake milk,
786
00:31:04,767 --> 00:31:08,266
a strawberry mint gastrique
and crispy chicken skin.
787
00:31:09,166 --> 00:31:10,467
Yeah!
788
00:31:10,467 --> 00:31:12,467
The beans, son. The beans.
789
00:31:12,867 --> 00:31:14,000
Halo-halo.
790
00:31:14,066 --> 00:31:16,367
It's fun to say, I have
no clue what it is.
791
00:31:16,367 --> 00:31:16,725
Ugh.
792
00:31:16,725 --> 00:31:17,567
Ugh.
793
00:31:17,567 --> 00:31:20,200
But it's super sweet.
It's, like, in simple syrup,
794
00:31:20,266 --> 00:31:24,300
it's gelatinous. I think it
will add a nice sweetness
to my fritter.
795
00:31:24,367 --> 00:31:25,667
But when in doubt,
fry it out.
796
00:31:27,266 --> 00:31:28,567
You got the flour
and the baking powder, chef?
797
00:31:28,567 --> 00:31:29,667
I do, do you need it?
798
00:31:29,667 --> 00:31:31,100
Come grab, my dude.
799
00:31:31,100 --> 00:31:32,166
There you go, brother.
800
00:31:32,166 --> 00:31:34,066
-Thank you, thank you,
thank you.
-Yes, sir.
801
00:31:34,066 --> 00:31:37,166
This halo-halo fruit mix
is a mixture of...
802
00:31:37,166 --> 00:31:38,367
Come on, come on baby.
803
00:31:38,367 --> 00:31:41,700
[Ashley] ...red beans
and white beans in a syrup
804
00:31:41,767 --> 00:31:44,767
and typically topped
onto, like, an ube
805
00:31:44,767 --> 00:31:46,725
which is, like, a purple
sweet potato
in Filipino desserts.
806
00:31:46,725 --> 00:31:48,100
which is, like, a purple
sweet potato
in Filipino desserts.
807
00:31:48,166 --> 00:31:49,166
[Alejandro] Yep.
808
00:31:49,166 --> 00:31:51,667
[Ashley] Very sweet,
very starchy.
809
00:31:51,667 --> 00:31:53,967
[Amanda] Chef Ashley,
what are you doing
with that dough.
810
00:31:53,967 --> 00:31:56,800
Uh, I'm doing
a sweet frybread.
811
00:31:56,867 --> 00:31:59,767
So we're gonna stuff it
and try to get a...
812
00:31:59,767 --> 00:32:02,166
Kind of an empanada style
frybread done.
813
00:32:02,166 --> 00:32:05,467
I was super surprised
to get all the way
to the dessert round.
814
00:32:05,467 --> 00:32:08,900
I really thought I was chopped
when my sauce
in the second round
815
00:32:08,967 --> 00:32:10,467
got a little off-kilter.
816
00:32:10,467 --> 00:32:12,200
So time to dial it in.
817
00:32:12,266 --> 00:32:14,900
For the frybread filling
I'm going to cook raspberries
818
00:32:14,967 --> 00:32:16,725
in with a little bit
of sugar and lemon
819
00:32:16,725 --> 00:32:16,767
in with a little bit
of sugar and lemon
820
00:32:16,767 --> 00:32:19,967
and then the halo-halo
fruit mix as well.
821
00:32:19,967 --> 00:32:22,767
Tres leches is one of my
favorite cakes,
I make them a lot.
822
00:32:22,767 --> 00:32:28,100
So I'm gonna use
the bananas as part
of a tres leches style sauce.
823
00:32:28,100 --> 00:32:30,700
I blend the bananas
and heavy cream,
824
00:32:30,767 --> 00:32:34,266
coconut milk, sweetened
condensed milk
and orange liqueur.
825
00:32:34,266 --> 00:32:35,266
Right behind you.
826
00:32:35,266 --> 00:32:37,700
Twenty minutes left
on the clock, chefs.
827
00:32:37,767 --> 00:32:39,166
[Amanda] You have
this snack cake tower
828
00:32:39,166 --> 00:32:42,467
-and we used to eat
these as kids, you know.
-[Eric] Mmm-hmm.
829
00:32:42,467 --> 00:32:44,767
-The snack cake with
the cream filling.
-[Eric] Yeah, yes.
830
00:32:44,767 --> 00:32:46,725
-[Amanda] The chocolate
ones with the outside waxy...
-[Eric] Yes.
831
00:32:46,725 --> 00:32:47,967
-[Amanda] The chocolate
ones with the outside waxy...
-[Eric] Yes.
832
00:32:47,967 --> 00:32:50,200
I mean, you can get, like,
the cream filled
833
00:32:50,266 --> 00:32:52,200
maybe add that to a Chantilly
or whipped cream
834
00:32:52,266 --> 00:32:53,567
or you can separate
the chocolate
835
00:32:53,567 --> 00:32:56,467
and then work on a chocolate
based banana dessert.
836
00:32:56,467 --> 00:32:58,667
Mmm-mmm, mmm-mmm.
837
00:32:58,667 --> 00:33:00,667
So I'm grabbing
some snack cake tower
838
00:33:00,667 --> 00:33:02,233
and I'm infusing
it with heavy cream
839
00:33:02,233 --> 00:33:04,700
and I think this is gonna
be the perfect sauce
for my fritters.
840
00:33:06,000 --> 00:33:09,266
And then I'm working on
a strawberry mint gastrique
841
00:33:09,266 --> 00:33:11,967
because I know this dish
needs something vinegary
842
00:33:11,967 --> 00:33:14,000
to kind of cut through
all that sweetness.
843
00:33:15,500 --> 00:33:16,725
Uh, time?
844
00:33:16,725 --> 00:33:16,767
Uh, time?
845
00:33:16,767 --> 00:33:18,567
Just five minutes
to go here.
846
00:33:21,500 --> 00:33:23,767
[Ashley] So I find my
filling's a little warmer
847
00:33:23,767 --> 00:33:26,367
as well as a little looser
than I'd like it to be.
848
00:33:26,900 --> 00:33:28,266
Argh!
849
00:33:29,300 --> 00:33:31,667
Okay, so, Chef Ashley
is filling her dough
850
00:33:31,667 --> 00:33:33,967
with a very juicy
fruit filling.
851
00:33:33,967 --> 00:33:36,367
But also,
the filling looks hot
852
00:33:36,367 --> 00:33:37,867
which could be a big problem.
853
00:33:37,867 --> 00:33:39,300
Ew!
854
00:33:39,367 --> 00:33:42,567
[Amanda] Because it can
break through the edges
'cause it's so wet.
855
00:33:42,567 --> 00:33:45,300
-Mmm-hmm.
-And the heat of it
can separate the dough.
856
00:33:45,700 --> 00:33:46,725
Damn it.
857
00:33:46,725 --> 00:33:46,967
Damn it.
858
00:33:46,967 --> 00:33:49,767
[Eric] Even if there
was any sort of, like,
saving grace
859
00:33:49,767 --> 00:33:51,467
that this could work,
I'm worried that it won't
860
00:33:51,467 --> 00:33:53,066
-because there's so
much liquid...
-Yeah.
861
00:33:53,066 --> 00:33:54,767
-...that she added
to that dough.
-Yeah, a lot of liquid.
862
00:33:54,767 --> 00:33:56,066
[Ashley] Will you hold?
863
00:33:56,066 --> 00:33:57,400
I'm running low on time
864
00:33:57,467 --> 00:33:59,567
and I need to get these
guys in the fryer.
865
00:34:03,400 --> 00:34:05,200
Whoop.
866
00:34:06,767 --> 00:34:11,367
My filling is a little warmer
as well as a little looser
than I'd like it to be.
867
00:34:11,367 --> 00:34:13,800
But I don't have time
to make any adjustments
at this point.
868
00:34:13,867 --> 00:34:16,367
Just time to do what
I can do to get 'em
in the fryer.
869
00:34:16,367 --> 00:34:18,767
Oh, I'm going down, dude.
870
00:34:18,767 --> 00:34:20,467
-Huh?
-Ha, my bread.
871
00:34:20,467 --> 00:34:22,166
-You're good, you're good,
you're good.
-My dough's crazy.
872
00:34:22,166 --> 00:34:24,367
[Alejandro] You're good,
you're good, you're good,
focus, focus, focus.
873
00:34:24,367 --> 00:34:27,100
[Ted] You got this,
chefs, but you don't
have a lot of time.
874
00:34:27,166 --> 00:34:28,667
Two and a half minutes.
875
00:34:28,667 --> 00:34:29,867
Right behind, chef,
right behind.
876
00:34:29,867 --> 00:34:30,800
[grunting]
877
00:34:30,867 --> 00:34:32,373
-Oh, Lordy.
-[Amanda] Alarming.
878
00:34:32,373 --> 00:34:32,700
-Oh, Lordy.
-[Amanda] Alarming.
879
00:34:32,767 --> 00:34:34,000
-[Eric] Alejandro?
-[Alejandro] Yes sir?
880
00:34:34,066 --> 00:34:35,100
What's up with
all the grunting?
881
00:34:35,166 --> 00:34:36,567
-I gotta hype myself, man.
-I hear you.
882
00:34:36,567 --> 00:34:38,900
[Amanda] He's hyping,
he's his own hype man.
883
00:34:38,967 --> 00:34:42,100
I'm making sure to keep
these chicken skins
nice and savory
884
00:34:42,100 --> 00:34:45,066
to give it a nice balance
to my sweet dessert.
885
00:34:45,066 --> 00:34:47,500
Can't have fried
crispy chicken skin
without hot sauce.
886
00:34:47,567 --> 00:34:52,867
I put in heavy cream with
a little bit of hot sauce,
some seasoning
887
00:34:52,867 --> 00:34:57,100
and I throw it in the deep
fryer and let it get GBD,
golden, brown and delicious.
888
00:34:58,100 --> 00:34:59,567
Timer is running out
889
00:34:59,567 --> 00:35:02,373
and all I can think about
is my community, my wife,
my little girl.
890
00:35:02,373 --> 00:35:03,066
and all I can think about
is my community, my wife,
my little girl.
891
00:35:03,700 --> 00:35:04,967
Time, time, time, time.
892
00:35:04,967 --> 00:35:06,400
Everybody cheering me on.
893
00:35:08,567 --> 00:35:09,667
Oh.
894
00:35:09,667 --> 00:35:12,767
This dish is gonna need
a textural component
895
00:35:12,767 --> 00:35:16,567
so I decide to build a crumble
out of the snack cake tower
896
00:35:16,567 --> 00:35:19,600
with the chicken skin
and also fried pecans.
897
00:35:19,667 --> 00:35:24,867
I am actually frying pecans
to candy them.
898
00:35:24,867 --> 00:35:27,400
-Make it a $10,000
dessert, chefs.
-[Amanda] Whoo.
899
00:35:27,467 --> 00:35:29,967
[Ted] All right, chefs,
final seconds of the final
round here.
900
00:35:29,967 --> 00:35:32,373
[judges shouting
encouragement]
901
00:35:32,373 --> 00:35:33,266
[judges shouting
encouragement]
902
00:35:33,266 --> 00:35:34,867
-[Ted] Seven...
-Don't stop trying.
903
00:35:34,867 --> 00:35:40,800
[Ted] ...six, five, four,
three, two, one.
904
00:35:40,867 --> 00:35:41,767
Your time's up!
905
00:35:41,767 --> 00:35:43,166
-[judges cheering]
-Okay, all right.
906
00:35:43,166 --> 00:35:45,300
[judges applauding]
907
00:35:45,367 --> 00:35:46,467
There's a damn deal.
908
00:35:46,467 --> 00:35:48,467
-I mean, one way or another.
-Yeah.
909
00:35:49,667 --> 00:35:51,000
I've never seen
halo-halo before.
910
00:35:51,066 --> 00:35:53,667
We've never used fried
chicken skin in dessert.
911
00:35:53,667 --> 00:35:55,800
But I'm very confident,
I can already feel it.
912
00:35:55,867 --> 00:35:58,000
I'm going home with that
golden brown delicious win.
913
00:35:59,100 --> 00:36:01,266
[Ashley] That last
round was chaotic
914
00:36:01,266 --> 00:36:02,373
but I got
everything on a plate.
915
00:36:02,373 --> 00:36:03,100
but I got
everything on a plate.
916
00:36:03,100 --> 00:36:05,266
I'm tenacious
and I'll stay after it.
917
00:36:11,000 --> 00:36:13,000
Chef Alejandro
and Chef Ashley.
918
00:36:13,066 --> 00:36:15,667
The judges watched closely
as you made them desserts
919
00:36:15,667 --> 00:36:20,567
using a snack cake tower,
bananas, chicken skin
920
00:36:20,567 --> 00:36:22,800
and halo-halo fruit mix.
921
00:36:22,867 --> 00:36:24,900
Chef Ashley, please tell us
what you've made?
922
00:36:24,967 --> 00:36:27,567
So I made for you
a hand pie.
923
00:36:27,567 --> 00:36:29,967
It's made out
of a frybread dough,
924
00:36:29,967 --> 00:36:32,373
stuffed with halo-halo,
with a banana
tres leches sauce
925
00:36:32,373 --> 00:36:34,367
stuffed with halo-halo,
with a banana
tres leches sauce
926
00:36:34,367 --> 00:36:39,767
and a chicken skin
snack cake crumble.
927
00:36:39,767 --> 00:36:43,300
[Eric] I gotta say,
Chef Ashley, this, like,
crackling with the pecans
928
00:36:43,367 --> 00:36:46,166
and the chicken skin
and the snack cake tower,
929
00:36:46,166 --> 00:36:49,467
it's so good.
It's really addictive.
930
00:36:49,467 --> 00:36:53,500
Thought the halo-halo
fruit mix was paired really
really well with the berries.
931
00:36:53,567 --> 00:36:56,367
It's acidic, um, it's tart.
It's a little sweet.
932
00:36:56,367 --> 00:36:59,166
I think it pairs well with
the other flavors
in this dish.
933
00:36:59,166 --> 00:37:02,066
[Amanda] And you've
really embraced
the fry challenge here.
934
00:37:02,066 --> 00:37:02,373
Because the center
of the plate is fried,
the chicken is fried.
935
00:37:02,373 --> 00:37:05,900
Because the center
of the plate is fried,
the chicken is fried.
936
00:37:05,967 --> 00:37:08,900
The problem is this
is complete raw.
937
00:37:09,967 --> 00:37:11,367
And then you put
a hot filling in it.
938
00:37:11,367 --> 00:37:13,400
It's almost like you didn't
give it a chance, you know.
939
00:37:13,467 --> 00:37:15,000
Because of the hot filling.
940
00:37:15,066 --> 00:37:19,066
I agree, but I think that
sauce you created,
it was really delicious.
941
00:37:20,500 --> 00:37:23,867
Thank you Chef Ashley.
Finally, Chef Alejandro.
942
00:37:23,867 --> 00:37:26,900
So I made my halo-halo
nana-nana fritters.
943
00:37:26,967 --> 00:37:32,100
With snack cake milk,
a strawberry mint gastrique
and crispy chicken skin.
944
00:37:32,100 --> 00:37:32,373
Chef, how did you make
the cereal milk sauce?
945
00:37:32,373 --> 00:37:34,867
Chef, how did you make
the cereal milk sauce?
946
00:37:34,867 --> 00:37:38,800
I cooked heavy cream
and I just grabbed a handful
of that snack tower
947
00:37:38,867 --> 00:37:40,667
and let it reduce down,
then I strained it.
948
00:37:40,667 --> 00:37:44,166
And then whipped it up
just a little bit
with confectionary sugar.
949
00:37:44,166 --> 00:37:48,266
I think what is when
you use a processed food
like the snack cakes
950
00:37:48,266 --> 00:37:50,667
you never know what's
gonna happen, right?
951
00:37:52,000 --> 00:37:53,000
'Cause it's separated.
952
00:37:53,567 --> 00:37:54,667
[Amanda] There's wax.
953
00:37:54,667 --> 00:37:58,266
There's all sorts of things
that hold it together
954
00:37:58,266 --> 00:38:00,567
and gums and stuff
like that, so...
955
00:38:00,567 --> 00:38:02,200
-It's not...
-That's a good point.
956
00:38:02,266 --> 00:38:02,373
-...natural, yeah.
-It may not be
that it's broken.
957
00:38:02,373 --> 00:38:04,767
-...natural, yeah.
-It may not be
that it's broken.
958
00:38:04,767 --> 00:38:06,100
-Right.
-It may be the wax
that's melted
959
00:38:06,100 --> 00:38:07,467
-in that separation, so...
-Yeah.
960
00:38:07,467 --> 00:38:09,567
But still tastes good.
961
00:38:09,567 --> 00:38:11,667
Yeah, chef, I think
you really embraced
the fry challenge here.
962
00:38:11,667 --> 00:38:15,467
Between both the fritters
as well as the, uh,
chicken skin.
963
00:38:15,467 --> 00:38:18,567
The fritter itself, I think
the flavor is wonderful,
964
00:38:18,567 --> 00:38:20,600
I think the cook on 'em
is really nice.
965
00:38:20,667 --> 00:38:22,967
[Amanda] I love
the strawberry gastrique.
966
00:38:22,967 --> 00:38:24,467
It was so light and fresh.
967
00:38:24,467 --> 00:38:29,266
But it, like... The middle
of the chicken skin
is a little bit chewy.
968
00:38:29,266 --> 00:38:32,373
I'm actually most
impressed with the idea
of making the fritter,
969
00:38:32,373 --> 00:38:32,567
I'm actually most
impressed with the idea
of making the fritter,
970
00:38:32,567 --> 00:38:35,100
blending up the banana,
adding the halo-halo in there.
971
00:38:35,100 --> 00:38:37,166
I thought that was, uh,
conceptually,
972
00:38:37,166 --> 00:38:38,767
probably the smartest
thing about this dish.
973
00:38:38,767 --> 00:38:40,667
But the execution
lacked a little bit.
974
00:38:41,667 --> 00:38:43,667
Chef Alejandro, thank you.
975
00:38:43,667 --> 00:38:46,867
All right, we will call
you back when
there is a decision.
976
00:38:46,867 --> 00:38:48,200
Thank you, chefs,
nicely done.
977
00:38:51,066 --> 00:38:53,300
Judges, of course this
was a frying competition,
978
00:38:53,367 --> 00:38:55,266
what went right
and what went wrong?
979
00:38:55,266 --> 00:38:59,300
I think in the first round,
Chef Alejandro's flavor
was good on that oyster.
980
00:38:59,367 --> 00:39:02,373
Very petit, one oyster stuffed
with deep fried barbecue.
981
00:39:02,373 --> 00:39:03,100
Very petit, one oyster stuffed
with deep fried barbecue.
982
00:39:03,166 --> 00:39:06,266
He made a sauce that
was, you know,
rich and creamy.
983
00:39:06,266 --> 00:39:09,567
But we were looking
for fried, not rich.
Not decadent.
984
00:39:09,567 --> 00:39:11,166
You need something
to counter balance that.
985
00:39:11,166 --> 00:39:13,667
[Scott] Chef Ashley,
the oyster that
she had stuffed,
986
00:39:13,667 --> 00:39:15,467
it was a tremendous
amount of spice.
987
00:39:15,467 --> 00:39:17,000
Good amount of acidity.
988
00:39:17,000 --> 00:39:19,600
I thought she paired well
the, uh, bitterness
from the radicchio
989
00:39:19,667 --> 00:39:21,100
and the sweetness
from that coleslaw.
990
00:39:21,166 --> 00:39:23,066
But she forgot
her onion ring.
991
00:39:23,066 --> 00:39:25,467
-Chef Ashley's entree
was really creative.
-[Eric] Yeah.
992
00:39:25,467 --> 00:39:28,000
[Amanda] She did
a chicken fried pork.
993
00:39:28,000 --> 00:39:31,000
Re-pickled the pickle
and then fried it again.
994
00:39:31,000 --> 00:39:32,373
She fried the nopales
so she really embraced
the fry challenge.
995
00:39:32,373 --> 00:39:34,867
She fried the nopales
so she really embraced
the fry challenge.
996
00:39:34,867 --> 00:39:38,100
[Eric] But unfortunately,
the secreto was
really overcooked.
997
00:39:38,166 --> 00:39:40,467
I feel like Chef Alejandro
really developed the flavor
998
00:39:40,467 --> 00:39:41,867
of that pork secreto, right?
999
00:39:41,867 --> 00:39:45,000
And it all fit inside
this delicious, crispy taco.
1000
00:39:45,066 --> 00:39:47,166
-[Eric] Yeah.
-That we all crushed.
Like, you know...
1001
00:39:47,166 --> 00:39:50,166
My only gripe with it was
I wanted more.
1002
00:39:50,166 --> 00:39:54,600
I think the question here
is could those fried items
make a cohesive dish?
1003
00:39:54,667 --> 00:39:56,100
I agree.
1004
00:40:00,000 --> 00:40:02,373
I think I should win
because I brought a lot
of different techniques.
1005
00:40:02,373 --> 00:40:04,100
I think I should win
because I brought a lot
of different techniques.
1006
00:40:04,166 --> 00:40:06,967
Being a Chopped champion
would be really incredible.
1007
00:40:06,967 --> 00:40:10,367
I wanna win for my family
and my husband.
1008
00:40:10,367 --> 00:40:14,467
The best part of today
was hearing the crunch when
they're biting into the taco.
1009
00:40:14,467 --> 00:40:15,800
[crunching]
1010
00:40:15,867 --> 00:40:18,867
I came here to win,
that's my whole goal.
1011
00:40:20,400 --> 00:40:24,000
So, whose dish
is on the chopping block?
1012
00:40:24,000 --> 00:40:24,867
[drumroll]
1013
00:40:28,000 --> 00:40:29,300
[dramatic music plays]
1014
00:40:31,867 --> 00:40:32,373
Chef Ashley,
you've been chopped.
1015
00:40:32,373 --> 00:40:33,767
Chef Ashley,
you've been chopped.
1016
00:40:33,767 --> 00:40:35,567
-[Ashley] Thank you.
-[Ted] Judges?
1017
00:40:35,567 --> 00:40:37,667
[Scott] Chef Ashley,
in your appetizer round,
1018
00:40:37,667 --> 00:40:40,100
unfortunately, you left
off the onion rings
1019
00:40:40,166 --> 00:40:41,767
which were
a basket ingredient.
1020
00:40:41,767 --> 00:40:46,867
In your main course round,
you overcooked your
chicken fried pork secreto.
1021
00:40:46,867 --> 00:40:48,467
And finally, in your
dessert round,
1022
00:40:48,467 --> 00:40:50,767
unfortunately the hand pies
were undercooked.
1023
00:40:50,767 --> 00:40:52,767
And so, we had
to chop you.
1024
00:40:52,767 --> 00:40:54,767
Thank you, though,
I appreciate it very much.
1025
00:40:54,767 --> 00:40:56,967
-Truly.
-[Ted] Good luck to you,
chef, take care.
1026
00:40:56,967 --> 00:41:01,266
[Ashley] Obviously I wish
I could have shown off
what I really do
1027
00:41:01,266 --> 00:41:02,373
a little bit stronger.
1028
00:41:02,373 --> 00:41:02,500
a little bit stronger.
1029
00:41:02,567 --> 00:41:04,967
But I'm super glad
for Alejandro.
1030
00:41:04,967 --> 00:41:07,100
I think he did a kickass job,
he really nailed it
1031
00:41:07,100 --> 00:41:08,367
and did a lot
of good work today.
1032
00:41:11,266 --> 00:41:13,767
And that means
Chef Alejandro Barrientos,
1033
00:41:13,767 --> 00:41:15,900
you are the Chopped champion.
1034
00:41:15,967 --> 00:41:19,266
You fried your way
to a $10,000 victory.
1035
00:41:19,266 --> 00:41:20,767
Congratulations, sir.
1036
00:41:20,767 --> 00:41:22,567
[all cheering and applauding]
1037
00:41:23,800 --> 00:41:25,467
-Yeah!
-Congratulations.
1038
00:41:27,367 --> 00:41:29,467
[Alejandro] This is, like,
a dream come true.
1039
00:41:29,467 --> 00:41:32,373
Those $10,000 are gonna
go straight to our new
not for profit
1040
00:41:32,373 --> 00:41:33,166
Those $10,000 are gonna
go straight to our new
not for profit
1041
00:41:33,166 --> 00:41:34,900
and they're gonna feed
so many people.
1042
00:41:34,967 --> 00:41:37,467
I just can't believe it,
it's amazing, it's amazing.
1043
00:41:37,467 --> 00:41:39,100
That smile has not
left your face
1044
00:41:39,166 --> 00:41:41,400
and it's been, honestly,
a joy to watch you cook.
1045
00:41:41,467 --> 00:41:44,100
All I'm saying is, we are
coming to the watch party.
1046
00:41:44,166 --> 00:41:45,100
-That's it.
-Yeah!
1047
00:41:45,166 --> 00:41:46,967
As long as you're cooking,
we're there.
1048
00:41:46,967 --> 00:41:49,000
Tacos and tequila,
that'll be the party.
1049
00:41:49,000 --> 00:41:52,300
It's just a huge honor
to take this win
back to west Texas
1050
00:41:52,367 --> 00:41:54,800
because it proves that
if you put your heart
into something,
1051
00:41:54,867 --> 00:41:56,166
there's nothing
you can't accomplish.
1052
00:41:56,567 --> 00:41:57,800
[cheering]