1
00:00:01,700 --> 00:00:03,367
[Evan] Take your boots off,
get comfortable.
2
00:00:03,367 --> 00:00:06,533
-What are you making?
-It's a fritter
with testicle filling.
3
00:00:07,367 --> 00:00:09,367
-Didn't see that coming.
-Giddy up!
4
00:00:09,367 --> 00:00:11,000
[Xavi] I'm not
just a pretty moustache.
5
00:00:11,000 --> 00:00:11,967
You gotta risk it
for the biscuit.
6
00:00:11,967 --> 00:00:12,867
Holy smokes.
7
00:00:12,867 --> 00:00:15,000
[Elena] I'm driven,
and it's game over.
8
00:00:15,000 --> 00:00:17,533
[Eddie] It feels like
you cooked this
over an open flame.
9
00:00:17,533 --> 00:00:18,900
Whoo-hoo!
10
00:00:19,734 --> 00:00:21,166
-[gasps]
-Boy, howdy.
11
00:00:21,166 --> 00:00:23,100
[Xavi] The pressure is real.
12
00:00:23,100 --> 00:00:26,367
We have never seen this happen
in this kitchen.
13
00:00:26,367 --> 00:00:29,333
-I really wish
that you had tasted it.
-Why? Is it awful?
14
00:00:33,367 --> 00:00:35,000
[Evan] Eating
uses all the senses.
15
00:00:35,000 --> 00:00:38,367
Tasting, touching,
smelling, seeing,
16
00:00:38,367 --> 00:00:40,500
along with memories.
17
00:00:40,500 --> 00:00:42,967
I'm the ranch manager
and co-chef
18
00:00:42,967 --> 00:00:45,600
at Tate Farms
in Rockwall, Texas.
19
00:00:45,600 --> 00:00:47,867
I'm the third generation
on our ranch.
20
00:00:47,867 --> 00:00:49,533
I wish you guys
could smell this.
21
00:00:51,000 --> 00:00:53,367
At Tate Farms, we don't have
an indoor kitchen.
22
00:00:53,367 --> 00:00:57,066
We do all of our cooking
outdoor in live fire.
23
00:00:57,066 --> 00:00:58,634
Yeah, that's just right.
24
00:00:58,634 --> 00:01:00,000
When I win,
the $10,000 will go
towards my new kitchen.
25
00:01:00,000 --> 00:01:02,700
When I win,
the $10,000 will go
towards my new kitchen.
26
00:01:02,700 --> 00:01:05,266
Take your boots off,
get comfortable,
27
00:01:06,166 --> 00:01:07,467
Chef Tate's at the fire.
28
00:01:11,600 --> 00:01:13,367
[Elena] I am a butcher
and a wild game specialist,
29
00:01:13,367 --> 00:01:16,467
and there isn't
a piece of meat
that I can't process.
30
00:01:16,467 --> 00:01:18,367
I'm the executive chef
of Wild Bearies
31
00:01:18,367 --> 00:01:20,634
and I'm from
Wisconsin Dells, Wisconsin.
32
00:01:20,634 --> 00:01:23,867
Wild Bearies
is a community outreach
non-profit
33
00:01:23,867 --> 00:01:28,500
that works at educating
through the use
of our indigenous foods.
34
00:01:28,500 --> 00:01:30,000
I'm a member
of the Ho-Chunk Nation,
it's a Native American tribe.
35
00:01:30,000 --> 00:01:32,100
I'm a member
of the Ho-Chunk Nation,
it's a Native American tribe.
36
00:01:32,100 --> 00:01:35,166
From a young age,
we cooked outdoors
37
00:01:35,166 --> 00:01:38,700
and I was able to learn
about wild game
38
00:01:38,700 --> 00:01:40,600
how to process foods.
39
00:01:40,600 --> 00:01:42,000
It was our culture,
40
00:01:42,000 --> 00:01:45,166
and I want
to show native youth
41
00:01:45,166 --> 00:01:47,066
that we're here
and we're representing.
42
00:01:49,266 --> 00:01:51,266
-[Xavi whoops]
-[bell dinging]
43
00:01:52,000 --> 00:01:53,467
Come and get it!
44
00:01:53,467 --> 00:01:56,867
[Xavi] Hey, y'all.
I'm a private ranch chef
from Albuquerque, New Mexico.
45
00:01:56,867 --> 00:01:59,734
And that's
a mean-looking bird.
46
00:01:59,734 --> 00:02:00,000
After college,
I packed my bags
and headed to San Francisco.
47
00:02:00,000 --> 00:02:03,266
After college,
I packed my bags
and headed to San Francisco.
48
00:02:03,266 --> 00:02:05,467
I ended up working for some
really nice restaurants
49
00:02:05,467 --> 00:02:07,867
that had gone on
to get Michelin Stars.
50
00:02:07,867 --> 00:02:10,100
Mojo, chimichurri's
dirty cousin.
51
00:02:11,100 --> 00:02:12,967
After 18 years
in the big city,
52
00:02:12,967 --> 00:02:15,266
it was time
for this ranch chef
to come home.
53
00:02:15,266 --> 00:02:18,266
Fresh bird
with a cowboy coffee,
chili rub.
54
00:02:18,266 --> 00:02:21,367
I'm bringing
fine dining technique
to a ranch cook-off.
55
00:02:21,367 --> 00:02:22,734
I'm comin' for ya.
56
00:02:25,600 --> 00:02:28,100
[Tana] I'm a Greek rancher
who can butcher goat
in the morning
57
00:02:28,100 --> 00:02:30,000
and be dressed up
in my Louboutins
by the evening.
58
00:02:30,000 --> 00:02:31,100
and be dressed up
in my Louboutins
by the evening.
59
00:02:31,100 --> 00:02:34,967
I am the chef, owner
of the upcoming
Votano Hellenic Taverna
60
00:02:34,967 --> 00:02:36,734
in Walla Walla, Washington
61
00:02:36,734 --> 00:02:39,333
and the chef
at Saddleman Ranches.
62
00:02:40,000 --> 00:02:41,967
[Tana] I love
open fire cooking.
63
00:02:41,967 --> 00:02:45,166
I've worked
on a lot of ranches
in Greece and Turkey.
64
00:02:45,166 --> 00:02:47,266
I use a lot
of Mediterranean influence
65
00:02:47,266 --> 00:02:51,266
so you might get a lot of mint
and tarragon and dill.
66
00:02:51,266 --> 00:02:52,467
If I can dream it,
I can do it,
67
00:02:52,467 --> 00:02:55,100
and my dream is to be
the next Chopped champion.
68
00:02:58,367 --> 00:02:59,867
Well, howdy.
69
00:02:59,867 --> 00:03:00,000
[all clamoring]
70
00:03:00,000 --> 00:03:01,800
[all clamoring]
71
00:03:02,734 --> 00:03:04,066
Hello, chefs.
72
00:03:04,066 --> 00:03:05,533
[all] Hey, Ted.
73
00:03:05,533 --> 00:03:07,867
You all share
a love of ranch cooking,
74
00:03:07,867 --> 00:03:10,467
the kind that makes you want
to gather around a campfire
75
00:03:10,467 --> 00:03:11,867
and clean your plate.
76
00:03:11,867 --> 00:03:13,066
Happy to be here?
77
00:03:13,066 --> 00:03:14,100
-Excited.
-Yeah.
78
00:03:14,100 --> 00:03:15,734
-Sure am.
-[Ted] That is excellent.
79
00:03:15,734 --> 00:03:18,867
There are three rounds.
Mandatory mystery ingredients.
80
00:03:18,867 --> 00:03:22,734
If your dish doesn't cut it,
you will be chopped.
81
00:03:22,734 --> 00:03:24,166
No, not today.
82
00:03:24,166 --> 00:03:25,500
It's not my day.
83
00:03:25,500 --> 00:03:27,800
Appetizer baskets
are in front of you.
84
00:03:33,066 --> 00:03:34,166
Please open them up.
85
00:03:36,533 --> 00:03:38,367
-[Elena] Oh.
-All right.
86
00:03:38,367 --> 00:03:41,266
[Ted] And what fine
first plate can you make
87
00:03:41,266 --> 00:03:43,367
with Rocky Mountain oysters?
88
00:03:43,367 --> 00:03:45,500
Oh, we love these.
89
00:03:45,500 --> 00:03:49,734
Rocky Mountain oysters
are literally the testicle
of a cow.
90
00:03:49,734 --> 00:03:51,600
Green beans.
91
00:03:51,600 --> 00:03:52,900
[Ted] Haricots verts.
92
00:03:54,734 --> 00:03:56,066
Oh.
93
00:03:56,500 --> 00:03:58,100
Corn gummy.
94
00:03:58,100 --> 00:03:59,800
[Ted] Gummy corn on the cob.
95
00:04:00,367 --> 00:04:02,900
Candied corn on a stick.
96
00:04:04,000 --> 00:04:06,367
[Ted] And funeral potatoes.
97
00:04:06,367 --> 00:04:09,333
Oh, so I'm not the only one
who calls them
funeral potatoes. That's good.
98
00:04:10,000 --> 00:04:11,266
Ready.
99
00:04:11,266 --> 00:04:13,166
[Ted] Twenty minutes
to get her done.
100
00:04:13,166 --> 00:04:14,166
Time starts...
101
00:04:16,000 --> 00:04:17,734
-Now.
-[clamoring]
102
00:04:17,734 --> 00:04:19,000
[Tiffani] Come on! Giddy up!
103
00:04:19,000 --> 00:04:20,367
-Yeehaw!
-Let's go!
104
00:04:20,367 --> 00:04:21,900
[judges laughing]
105
00:04:26,367 --> 00:04:30,000
Maneet, Tiffani,
you are joined
by a special guest judge,
106
00:04:30,000 --> 00:04:30,066
Maneet, Tiffani,
you are joined
by a special guest judge,
107
00:04:30,066 --> 00:04:32,734
pro football player-
turned-Food Network star,
108
00:04:32,734 --> 00:04:35,467
Chef Eddie Jackson.
Welcome back, Eddie.
109
00:04:35,467 --> 00:04:37,867
Home on the Range
is our theme,
110
00:04:37,867 --> 00:04:39,000
and these are ranch chefs.
111
00:04:39,000 --> 00:04:42,166
They're used to cooking
over campfires
112
00:04:42,166 --> 00:04:44,100
with real wood,
live fire cooking,
113
00:04:44,100 --> 00:04:46,533
and here in our kitchen,
things are
considerably different.
114
00:04:48,266 --> 00:04:51,266
You know what's interesting?
Like, there's a different
style of movement.
115
00:04:51,266 --> 00:04:53,367
Like, they're not moving
like restaurant chefs.
116
00:04:53,367 --> 00:04:55,166
They're taking their time
a little bit.
117
00:04:55,166 --> 00:04:57,467
I think that they're moving
like they would move
on the ranch.
118
00:04:57,467 --> 00:04:58,600
That's called boot scootin'.
119
00:04:58,600 --> 00:05:00,000
Yeah, they're boot scootin'
around the kitchen right now.
120
00:05:00,000 --> 00:05:00,600
Yeah, they're boot scootin'
around the kitchen right now.
121
00:05:00,600 --> 00:05:01,700
-Okay.
-[Eddie laughs]
122
00:05:01,700 --> 00:05:03,066
Oh, they're nice.
123
00:05:04,700 --> 00:05:06,266
What are you making, Evan?
124
00:05:06,266 --> 00:05:07,166
Nuts.
125
00:05:07,166 --> 00:05:09,000
Nuts? [chuckles]
126
00:05:09,000 --> 00:05:11,100
Normally, I would be cooking
over a fire.
127
00:05:11,100 --> 00:05:12,867
Since I don't have
a live fire,
128
00:05:12,867 --> 00:05:14,900
I'm setting up a grill
on the stovetop.
129
00:05:16,967 --> 00:05:20,500
So, Chef Evan over here,
as any rancher would do,
130
00:05:20,500 --> 00:05:22,600
he's walking around
with his own pocket knife.
131
00:05:22,600 --> 00:05:26,166
-He's using that to break down
the Rocky Mountain oysters.
-Love it.
132
00:05:26,166 --> 00:05:28,967
[Evan] I'm making fire-roasted
Rocky Mountain oysters
133
00:05:28,967 --> 00:05:30,000
with a lime, gummy corn sauce.
134
00:05:30,000 --> 00:05:30,900
with a lime, gummy corn sauce.
135
00:05:31,500 --> 00:05:33,166
Oh, this corn.
136
00:05:33,166 --> 00:05:35,367
So, we've given
our ranch chefs
gummy corn on the cob.
137
00:05:35,367 --> 00:05:38,166
-It is neither corn, nor cob.
-Nah.
138
00:05:38,166 --> 00:05:41,634
It is, kind of, buttery corn
flavored on the top,
kind of soft gummy,
139
00:05:41,634 --> 00:05:43,500
and then that green
on the bottom
140
00:05:43,500 --> 00:05:45,600
is like a really pronounced
fake lime flavor.
141
00:05:45,600 --> 00:05:48,600
[Maneet] I'm almost thinking
of going in the route
142
00:05:48,600 --> 00:05:51,166
of making
a kind of barbeque sauce
143
00:05:51,166 --> 00:05:54,533
by taking the corn on the cob,
melting it,
using that sweetness.
144
00:05:54,533 --> 00:05:55,634
This is so horrible.
145
00:05:56,600 --> 00:05:58,867
[Elena] Oh, man,
that's membrane.
146
00:05:58,867 --> 00:06:00,000
I'll just have
to get 'em cleaned
147
00:06:00,000 --> 00:06:00,100
I'll just have
to get 'em cleaned
148
00:06:00,100 --> 00:06:02,100
and then I will feel
a lot better about 'em.
149
00:06:02,100 --> 00:06:03,266
Elena.
150
00:06:03,266 --> 00:06:05,533
-Yes.
-It looks like you have worked
151
00:06:05,533 --> 00:06:08,634
-with Rocky Mountain
oysters before.
-[chuckles]
152
00:06:08,634 --> 00:06:10,467
I have, I have,
153
00:06:10,467 --> 00:06:15,000
They're not my favorite,
but we try to really use
all parts of the animal,
154
00:06:15,000 --> 00:06:18,500
so I know how to treat 'em.
155
00:06:18,500 --> 00:06:20,367
So, with Rocky
Mountain oysters,
you have to manipulate them.
156
00:06:20,367 --> 00:06:22,467
It's kind of like the texture
of, like, a gizzard.
157
00:06:22,467 --> 00:06:24,000
Some people soak it
in buttermilk
158
00:06:24,000 --> 00:06:26,100
to try to kind of
tenderize it a little bit.
159
00:06:26,100 --> 00:06:28,967
[Elena] I know I want to take
both of these membranes off.
160
00:06:28,967 --> 00:06:30,000
I cut them
into bite-sized pieces
161
00:06:30,000 --> 00:06:31,166
I cut them
into bite-sized pieces
162
00:06:31,166 --> 00:06:34,500
and into a buttermilk,
sriracha marinade.
163
00:06:34,500 --> 00:06:37,100
I'm making potato
and corn-crusted,
164
00:06:37,100 --> 00:06:38,967
deep-fried
Rocky Mountain oysters,
165
00:06:38,967 --> 00:06:41,734
gummy-corn-pickled
haricots verts
166
00:06:41,734 --> 00:06:45,266
and pan-fried
funeral potatoes.
167
00:06:45,266 --> 00:06:46,600
[Xavi] I used to eat these
as a kid.
168
00:06:46,600 --> 00:06:48,734
I didn't know what they were
and I loved to them.
169
00:06:48,734 --> 00:06:51,700
I'm making pan-seared
Rocky Mountain oysters
170
00:06:51,700 --> 00:06:56,066
with haricots verts
in a gummy corn,
brown butter sauce.
171
00:06:56,500 --> 00:06:57,867
Serious?
172
00:06:57,867 --> 00:07:00,000
I'm most worried
about the gummy corn
because it's super sweet.
173
00:07:00,000 --> 00:07:01,166
I'm most worried
about the gummy corn
because it's super sweet.
174
00:07:01,166 --> 00:07:02,367
All right.
175
00:07:02,367 --> 00:07:05,367
But I've worked with a lot
of ranchers on a ranch,
176
00:07:05,367 --> 00:07:06,734
everybody works hard.
177
00:07:06,734 --> 00:07:09,266
There's no easy on a ranch.
178
00:07:09,266 --> 00:07:13,367
Evan, how are you
bringing the ranch
to the Chopped kitchen?
179
00:07:14,166 --> 00:07:15,467
You're like,
"I'm here, aren't I?"
180
00:07:15,467 --> 00:07:17,266
-I'm here.
-[Maneet laughing]
Yeah, exactly.
181
00:07:17,266 --> 00:07:18,867
[Tana] I've lived
all over the world,
182
00:07:18,867 --> 00:07:22,100
but ranching and farm-kid life
183
00:07:22,100 --> 00:07:23,867
it's foundation of who I am.
184
00:07:23,867 --> 00:07:25,600
What have we got going on
in here?
185
00:07:25,600 --> 00:07:28,533
I'm either thinking I can make
a version of kibbeh
186
00:07:28,533 --> 00:07:30,000
where I use
the funeral potatoes
187
00:07:30,000 --> 00:07:31,700
as part of my dough
188
00:07:31,700 --> 00:07:36,100
with gummy-corn-pickled
haricots verts.
189
00:07:36,100 --> 00:07:39,467
I feel like this incorporates
the ranch element,
190
00:07:39,467 --> 00:07:41,800
but in my own, personal
Mediterranean style.
191
00:07:42,367 --> 00:07:44,166
Yup.
192
00:07:44,166 --> 00:07:47,000
-Behind.
-When you think
about ranch-style cooking,
193
00:07:47,000 --> 00:07:49,634
the first thing that comes
to my mind is, like,
comfort food.
194
00:07:49,634 --> 00:07:53,533
I think, the funeral potatoes,
it's that ultimate
comfort bite
195
00:07:53,533 --> 00:07:55,734
because it's got
that creaminess.
196
00:07:55,734 --> 00:07:57,000
[Tiffani] They're called
funeral potatoes
197
00:07:57,000 --> 00:07:59,166
because they're often brought
to funeral celebrations.
198
00:07:59,166 --> 00:08:00,000
It's a casserole, essentially,
199
00:08:00,000 --> 00:08:00,266
It's a casserole, essentially,
200
00:08:00,266 --> 00:08:02,100
so it's, like, got a ton
of potatoes in it,
201
00:08:02,100 --> 00:08:03,533
it's got cream,
it's got cheese.
202
00:08:04,700 --> 00:08:05,734
-Sorry.
-[Elena] You're good.
203
00:08:06,867 --> 00:08:09,533
[Elena] I add chili sauce
to the funeral potatoes.
204
00:08:10,500 --> 00:08:13,600
I'm hoping to get
a good sear on it
205
00:08:13,600 --> 00:08:17,266
and be able to have
a creamy component to my dish.
206
00:08:17,266 --> 00:08:19,000
Chefs, ten minutes left!
207
00:08:19,000 --> 00:08:21,166
-[Eddie] Let's go, chefs!
-Less than!
208
00:08:21,166 --> 00:08:23,867
[Xavi] I'm starting
on my funeral potato cake.
209
00:08:23,867 --> 00:08:26,533
I'm gonna put them
in a skillet
and sear them in butter.
210
00:08:27,367 --> 00:08:29,166
-All right.
-[sizzles]
211
00:08:29,967 --> 00:08:30,000
-Hey, Tana.
-Yeah, tell me.
212
00:08:30,000 --> 00:08:31,166
-Hey, Tana.
-Yeah, tell me.
213
00:08:31,166 --> 00:08:32,600
What are you making?
214
00:08:32,600 --> 00:08:34,867
Um, I'm making, kind of,
a play on kibbeh,
215
00:08:34,867 --> 00:08:38,700
but it's a fritter filled
with, kind of,
kibbeh testicle filling.
216
00:08:38,700 --> 00:08:39,700
[Tiffani] Didn't
see that coming.
217
00:08:39,700 --> 00:08:41,800
-You okay with time?
-[Tana] I'm okay.
218
00:08:42,066 --> 00:08:43,066
I hope.
219
00:08:43,700 --> 00:08:45,000
Five minutes to go.
220
00:08:45,000 --> 00:08:46,000
Five minutes, hut.
221
00:08:46,000 --> 00:08:47,266
Oh, my gosh.
222
00:08:47,266 --> 00:08:49,066
Wait, Tana has to pick up
the pace on those kibbeh
223
00:08:49,066 --> 00:08:51,166
or they are never
gonna cook in time.
224
00:08:51,166 --> 00:08:52,700
I wish I had more time.
225
00:08:52,700 --> 00:08:55,433
Tana is making me
really, really nervous.
226
00:08:56,266 --> 00:08:57,367
Behind, behind. Oh, shoot.
227
00:08:57,367 --> 00:08:58,600
Oh!
228
00:08:58,600 --> 00:09:00,000
[Maneet] She dropped
the kibbeh on the floor.
229
00:09:00,000 --> 00:09:01,367
[Maneet] She dropped
the kibbeh on the floor.
230
00:09:01,367 --> 00:09:04,166
-The sun is setting
on this round, y'all.
-I know.
231
00:09:08,867 --> 00:09:10,900
-[Maneet] It's not
a lot of time!
-I'm cooking 'em.
232
00:09:11,166 --> 00:09:12,100
I know.
233
00:09:12,100 --> 00:09:14,266
Tana is still forming
those dumplings.
234
00:09:14,266 --> 00:09:15,900
[Eddie] You gotta
get cooking, Tana!
235
00:09:15,900 --> 00:09:17,367
Yup. Got it.
236
00:09:17,367 --> 00:09:20,467
[Tana] I wanted the plates
to each have
two to three kibbeh each...
237
00:09:20,467 --> 00:09:21,600
Behind, behind. Oh, shoot.
238
00:09:21,600 --> 00:09:22,900
Oh!
239
00:09:22,900 --> 00:09:26,467
...but on my way to the fryer,
I bump into my food processor.
240
00:09:26,467 --> 00:09:28,634
[Maneet] She dropped
the kibbeh on the floor.
241
00:09:28,634 --> 00:09:30,634
-Tana has no room
for error right now.
-[Eddie] No.
242
00:09:30,634 --> 00:09:32,734
None. No time and no room.
243
00:09:32,734 --> 00:09:35,000
-Yup. Behind, behind.
-Thank you.
244
00:09:35,000 --> 00:09:36,333
One dumpling each.
245
00:09:37,166 --> 00:09:38,533
Two-minute warning, chefs.
246
00:09:38,533 --> 00:09:39,700
Heard!
247
00:09:39,700 --> 00:09:42,734
You really should be plating
right now!
248
00:09:42,734 --> 00:09:45,367
[Elena] For my sauce,
it's gonna be the gummy corn
249
00:09:45,367 --> 00:09:49,100
some hot water
and a little bit
of chili crisp.
250
00:09:49,100 --> 00:09:50,700
[Xavi] I look at the clock
and realize
251
00:09:50,700 --> 00:09:53,100
that I need to get started
on my green beans.
252
00:09:53,100 --> 00:09:56,266
I put the haricots verts in
with the Rocky
Mountain oysters
253
00:09:56,266 --> 00:09:58,634
and a brown butter sauce.
254
00:09:58,634 --> 00:10:00,734
I'm feeling confident
and I'm gonna prove
255
00:10:00,734 --> 00:10:02,634
that I'm not
just a pretty moustache.
256
00:10:05,000 --> 00:10:06,734
One minute on the clock!
257
00:10:06,734 --> 00:10:06,796
-One minute. Heard.
-[Eddie] Finish, finish,
finish, finish.
258
00:10:06,796 --> 00:10:09,734
-One minute. Heard.
-[Eddie] Finish, finish,
finish, finish.
259
00:10:10,100 --> 00:10:11,467
Let's go, Evan.
260
00:10:11,467 --> 00:10:14,700
[Evan] I'm gonna use
just the topping
of the funeral potatoes,
261
00:10:14,700 --> 00:10:16,734
which is just the crispy
potato chips.
262
00:10:16,734 --> 00:10:18,600
I seasoned it
with some chili powder
263
00:10:18,600 --> 00:10:20,433
to give it another level
of flavor.
264
00:10:20,900 --> 00:10:21,867
[Maneet] Did he just take--
265
00:10:21,867 --> 00:10:23,600
-[Eddie] The chips off, yeah.
-Yes.
266
00:10:23,600 --> 00:10:24,900
[Eddie] Thirty seconds.
267
00:10:24,900 --> 00:10:26,634
Fry a little faster. Uh.
268
00:10:27,100 --> 00:10:28,266
Come on!
269
00:10:28,266 --> 00:10:30,266
[Tana] Coming through
with a leaky fryer.
270
00:10:30,266 --> 00:10:31,166
Right behind.
271
00:10:31,166 --> 00:10:32,600
[Tiffani] This is it, y'all.
272
00:10:32,600 --> 00:10:34,433
Get these plates
together, chefs.
273
00:10:34,800 --> 00:10:36,796
Ten, nine, eight,
274
00:10:36,796 --> 00:10:37,266
Ten, nine, eight,
275
00:10:37,634 --> 00:10:39,634
seven, six,
276
00:10:39,634 --> 00:10:44,734
five, four, three, two, one...
277
00:10:44,734 --> 00:10:46,467
-[Elena whoops]
-Time's up.
278
00:10:46,467 --> 00:10:47,900
-[judges applauding]
-[Tiffani] Whoa!
279
00:10:48,266 --> 00:10:49,433
Boy, howdy.
280
00:10:55,867 --> 00:10:58,600
I'm a mess. [chuckles]
I'm feeling like a mess.
281
00:10:58,600 --> 00:11:02,367
The pressure, compared
to cooking at the ranch
is just pretty opposite.
282
00:11:02,367 --> 00:11:05,367
[Evan] Ranch time
is a little bit
more laid back,
283
00:11:05,367 --> 00:11:06,796
but I'm excited
to serve this to the judges.
284
00:11:06,796 --> 00:11:07,900
but I'm excited
to serve this to the judges.
285
00:11:07,900 --> 00:11:11,166
This is...
This is something
I feel real good about.
286
00:11:11,634 --> 00:11:13,266
[country music playing]
287
00:11:20,266 --> 00:11:22,634
Chefs, you have arrived
at the chopping block.
288
00:11:22,634 --> 00:11:26,166
Your round-one challenge
was to make appetizers
that included
289
00:11:26,166 --> 00:11:27,734
Rocky Mountain oysters,
290
00:11:27,734 --> 00:11:29,266
haricots verts,
291
00:11:29,266 --> 00:11:30,800
gummy corn on the cob
292
00:11:30,800 --> 00:11:32,367
and funeral potatoes.
293
00:11:32,367 --> 00:11:34,000
Chef Evan, what have you made?
294
00:11:34,000 --> 00:11:36,796
I did a fire-roasted
Mountain oyster
295
00:11:36,796 --> 00:11:37,634
I did a fire-roasted
Mountain oyster
296
00:11:37,634 --> 00:11:39,734
with charred haricots verts
297
00:11:39,734 --> 00:11:43,634
and a drizzle of lime,
gummy corn
298
00:11:43,634 --> 00:11:47,634
with a little chili-powdered
potato chips on top.
299
00:11:49,600 --> 00:11:52,467
Evan, my favorite part
about this dish
300
00:11:52,467 --> 00:11:56,000
is the way you have charred
the haricots verts.
301
00:11:56,000 --> 00:11:59,367
It has this lovely smokiness
to it
302
00:11:59,367 --> 00:12:04,867
and just the right amount
of gummy corn on the cob,
303
00:12:04,867 --> 00:12:06,796
because that was really,
really sweet.
304
00:12:06,796 --> 00:12:07,000
because that was really,
really sweet.
305
00:12:07,000 --> 00:12:11,734
The Rocky Mountain oysters,
I don't think
have been executed as well.
306
00:12:12,900 --> 00:12:15,166
They needed to be cooked
a little bit more.
307
00:12:16,100 --> 00:12:17,467
Thank you very much.
308
00:12:17,467 --> 00:12:20,000
This is my first time eating
Rocky Mountain oysters, ever.
309
00:12:20,000 --> 00:12:21,734
They're soft.
They're like sweet bread.
310
00:12:21,734 --> 00:12:23,533
For me,
I want a lot more, like,
311
00:12:23,533 --> 00:12:25,900
assertive kind of spice
and char on those.
312
00:12:25,900 --> 00:12:29,000
If you blindfolded me
and said,
"Who made this plate?"
313
00:12:29,000 --> 00:12:31,734
-Sir, I would not
have chosen you.
-[Maneet laughs]
314
00:12:31,734 --> 00:12:33,700
It's so delicate and petite.
315
00:12:33,700 --> 00:12:36,796
-Well, I wanted you guys
to save room for dessert.
-Fair.
316
00:12:36,796 --> 00:12:37,734
-Well, I wanted you guys
to save room for dessert.
-Fair.
317
00:12:37,734 --> 00:12:40,266
[Eddie] So, you just took
the potato chips
off of he funeral potatoes.
318
00:12:40,266 --> 00:12:42,367
I actually wanted you
to kind of
319
00:12:42,367 --> 00:12:45,266
get in there with the potato,
find some of that creaminess
and create a sauce.
320
00:12:45,700 --> 00:12:47,367
I understand, yeah.
321
00:12:47,367 --> 00:12:48,734
Chef Evan, thank you.
322
00:12:48,734 --> 00:12:50,367
Next up, Chef Tana.
323
00:12:50,367 --> 00:12:54,100
I've made for you
a Rocky Mountain oyster kibbeh
324
00:12:54,100 --> 00:12:56,533
with gummy-pickled
haricots verts
325
00:12:56,533 --> 00:12:58,700
and some minted yogurt.
326
00:12:58,700 --> 00:13:01,734
You have a lot
of eastern-Mediterranean spice
in there, too.
327
00:13:01,734 --> 00:13:04,000
I've spent a lot of time
in Lebanon
328
00:13:04,000 --> 00:13:06,533
-and also, I lived in Greece.
-[Tiffani] Really?
329
00:13:06,533 --> 00:13:06,796
Okay. How did you find
your way to the ranches?
330
00:13:06,796 --> 00:13:08,533
Okay. How did you find
your way to the ranches?
331
00:13:09,467 --> 00:13:11,533
I grew up on a ranch, a farm,
332
00:13:11,533 --> 00:13:15,100
and, like, we grew
all of our own meat
and our own vegetables,
333
00:13:15,100 --> 00:13:18,367
so I've been doing ranch stuff
since I was, like, a teenager.
334
00:13:18,367 --> 00:13:19,900
I used to rodeo
and stuff like that.
335
00:13:20,367 --> 00:13:21,266
Awesome.
336
00:13:22,100 --> 00:13:24,867
I think that you have been
extremely creative
337
00:13:24,867 --> 00:13:26,100
with making this dish,
338
00:13:26,100 --> 00:13:30,000
so much so that you've
kind of basically transformed
339
00:13:30,000 --> 00:13:32,000
the Rocky Mountain oyster.
340
00:13:32,000 --> 00:13:33,533
Almost to the point
to where...
341
00:13:33,533 --> 00:13:35,900
Like, I would have believed
that this was, like, lamb
342
00:13:35,900 --> 00:13:36,796
before I would think
that it was
343
00:13:36,796 --> 00:13:37,100
before I would think
that it was
344
00:13:37,100 --> 00:13:38,166
-a Rocky Mountain oyster...
-Yeah.
345
00:13:38,166 --> 00:13:41,634
...because of the spices
that you associate it with.
346
00:13:41,634 --> 00:13:44,166
I think the use
of the funeral potatoes
in the dough was really smart.
347
00:13:44,166 --> 00:13:47,266
-You've almost created,
like, a fried pierogi.
-Yeah.
348
00:13:47,266 --> 00:13:50,634
Using the Rocky Mountain
oysters as your filling,
dicing it up
349
00:13:50,634 --> 00:13:53,900
and incorporating
other ingredients and spices
in there, very, very smart.
350
00:13:55,467 --> 00:13:58,166
You definitely have
a very deft hand
with using spices,
351
00:13:58,166 --> 00:14:01,100
but I am not a fan
of the haricots verts.
352
00:14:01,100 --> 00:14:02,000
Yeah.
353
00:14:02,000 --> 00:14:03,467
And it is for two reasons.
354
00:14:03,467 --> 00:14:06,734
The first reason,
that it has lost its snap.
355
00:14:06,734 --> 00:14:06,796
The second
is that the gummy corn,
356
00:14:06,796 --> 00:14:09,000
The second
is that the gummy corn,
357
00:14:09,000 --> 00:14:11,333
a little
would have gone a long way.
358
00:14:11,867 --> 00:14:12,734
Thank you.
359
00:14:12,734 --> 00:14:14,000
[Ted] Chef Tana, thank you.
360
00:14:14,000 --> 00:14:15,634
Next up, Chef Xavi.
361
00:14:15,634 --> 00:14:19,900
Judges, I've created
a pan-seared
Rocky Mountain oysters
362
00:14:19,900 --> 00:14:21,700
and a funeral potato cake
363
00:14:21,700 --> 00:14:23,467
with haricots verts,
364
00:14:23,467 --> 00:14:26,800
and a weird corn jelly
365
00:14:27,634 --> 00:14:29,266
sauce noisette.
366
00:14:29,266 --> 00:14:32,000
So, I grew up in a ranch,
but then I moved
to San Francisco
367
00:14:32,000 --> 00:14:34,000
after culinary school
in Albuquerque
368
00:14:34,000 --> 00:14:35,467
and cooked out there
369
00:14:35,467 --> 00:14:36,796
in San Francisco
and the Bay Area
for 18 years, you know.
370
00:14:36,796 --> 00:14:38,000
in San Francisco
and the Bay Area
for 18 years, you know.
371
00:14:38,000 --> 00:14:41,100
So, my twist
is like a big-city twist
372
00:14:41,100 --> 00:14:44,600
to ranch cooking
or home-style cooking.
373
00:14:44,600 --> 00:14:47,533
The use
of the funeral potatoes
is so smart.
374
00:14:47,533 --> 00:14:50,000
I love that you've taken it
and understood
375
00:14:50,000 --> 00:14:52,533
that it's creamy
and it brings a lot
to the table on its own.
376
00:14:53,600 --> 00:14:55,600
[Eddie] So, Chef Xavi, uh,
377
00:14:55,600 --> 00:15:00,367
after listening to you,
this plate
makes a lot of sense to me.
378
00:15:00,367 --> 00:15:03,900
So, I can see
kind of, like,
this ranch-style cooking,
379
00:15:03,900 --> 00:15:05,700
but it's still very refined.
380
00:15:05,700 --> 00:15:06,796
When it comes
to the Rocky Mountain oysters,
381
00:15:06,796 --> 00:15:07,900
When it comes
to the Rocky Mountain oysters,
382
00:15:07,900 --> 00:15:10,367
you have some
that are delicious,
383
00:15:10,367 --> 00:15:11,734
almost just kind of melt
in your mouth,
384
00:15:11,734 --> 00:15:14,967
and then you have others
that basically went too long.
385
00:15:15,533 --> 00:15:17,367
Understood. Thank you.
386
00:15:17,367 --> 00:15:21,900
Chef Xavi, the utilization
of the gummy corn on the cob,
387
00:15:22,367 --> 00:15:23,333
fantastic.
388
00:15:23,333 --> 00:15:26,066
The sweetness works great
with the brown butter.
389
00:15:27,100 --> 00:15:29,166
Uh, appreciate the feedback.
Thank you.
390
00:15:29,166 --> 00:15:32,100
Chef Xavi, thank you.
Finally, Chef Elena.
391
00:15:32,100 --> 00:15:33,734
Judges, I've made
for you today
392
00:15:33,734 --> 00:15:36,796
funeral potato
and corn-crusted
Rocky Mountain oysters,
393
00:15:36,796 --> 00:15:37,900
funeral potato
and corn-crusted
Rocky Mountain oysters,
394
00:15:37,900 --> 00:15:41,100
gummy-corn-pickled
haricots verts
395
00:15:41,100 --> 00:15:43,734
and pan-seared
funeral potatoes.
396
00:15:45,367 --> 00:15:48,700
Chef Elena, you knew exactly
how to butcher
the Rocky Mountain oysters.
397
00:15:48,700 --> 00:15:50,000
-You've done it before?
-Yes.
398
00:15:50,000 --> 00:15:51,867
-I have done it before.
-Okay.
399
00:15:51,867 --> 00:15:55,467
I'm a member
of the Ho-Chunk Nation
from Wisconsin.
400
00:15:55,467 --> 00:15:59,800
I grew up learning
how to butcher wild game
from my great-grandmother
401
00:15:59,800 --> 00:16:01,000
and then my grandmothers,
402
00:16:01,000 --> 00:16:04,634
and they really taught us
to appreciate their spirit
403
00:16:04,634 --> 00:16:06,796
and that they gave
their lives for us.
404
00:16:06,796 --> 00:16:07,000
and that they gave
their lives for us.
405
00:16:07,000 --> 00:16:08,867
So, we try to use
406
00:16:08,867 --> 00:16:10,734
as much of that animal
as possible.
407
00:16:11,533 --> 00:16:13,266
-It's beautiful.
-Amazing.
408
00:16:13,266 --> 00:16:17,433
Your preparation
of the Rocky Mountain oyster
409
00:16:18,100 --> 00:16:19,266
is my favorite.
410
00:16:19,266 --> 00:16:22,000
You want to keep on going back
and having another bite.
411
00:16:22,000 --> 00:16:26,467
I almost think
that the funeral potatoes,
412
00:16:26,467 --> 00:16:27,533
that was an afterthought.
413
00:16:29,100 --> 00:16:30,967
You could have done
so much more with it.
414
00:16:31,367 --> 00:16:33,166
I agree. I agree.
415
00:16:33,166 --> 00:16:36,100
Chef Elena,
the haricots verts are fresh,
416
00:16:36,100 --> 00:16:36,796
they're cooked just enough,
got some snap.
417
00:16:36,796 --> 00:16:38,634
they're cooked just enough,
got some snap.
418
00:16:38,634 --> 00:16:41,734
Uh, I assume this is
the corn on the cob gummy
419
00:16:41,734 --> 00:16:43,634
-that's on the bottom
with the heat.
-Yes. Yeah.
420
00:16:43,634 --> 00:16:44,734
[Tiffani] Super great.
421
00:16:44,734 --> 00:16:46,066
It's zippy and delicious.
422
00:16:46,900 --> 00:16:47,867
Thank you.
423
00:16:47,867 --> 00:16:50,100
[Eddie] Yes, um, Elena,
424
00:16:50,100 --> 00:16:53,867
my only concern is that
this doesn't really seem
like an appetizer to me.
425
00:16:53,867 --> 00:16:56,166
This seems like I was going
through a buffet line,
426
00:16:56,166 --> 00:16:58,266
and I've only gone through
the first three stations
427
00:16:58,266 --> 00:17:00,100
and I got, like,
five more to go.
428
00:17:01,700 --> 00:17:05,634
We'll have news soon
about who has made it
to the next round.
429
00:17:07,100 --> 00:17:10,367
[Evan] The judges said
I should have upped
the spice a little bit
430
00:17:10,367 --> 00:17:12,000
on the Mountain Oyster,
431
00:17:12,000 --> 00:17:15,533
but I think I got a fair shot.
432
00:17:15,533 --> 00:17:19,533
[Xavi] The judges said
that my Rocky Mountain oysters
were inconsistent,
433
00:17:19,533 --> 00:17:22,533
but I'm hoping to get
to the next round, you know.
434
00:17:22,533 --> 00:17:24,166
Didn't fly all the way
out here from Albuquerque
435
00:17:24,166 --> 00:17:26,333
to... to half-ass it.
436
00:17:35,734 --> 00:17:39,066
So, whose dish
is on the chopping block?
437
00:17:40,000 --> 00:17:42,100
[suspenseful music playing]
438
00:17:52,867 --> 00:17:54,900
Chef Evan,
you've been chopped.
439
00:17:55,533 --> 00:17:57,367
-It's all right.
-[Ted] Judges.
440
00:17:57,367 --> 00:18:01,500
Chef Evan, it came down
to the Rocky Mountain oysters.
441
00:18:01,500 --> 00:18:03,218
They were
not seasoned properly
and they were undercooked.
442
00:18:03,218 --> 00:18:04,900
They were
not seasoned properly
and they were undercooked.
443
00:18:05,734 --> 00:18:08,266
And so we have to chop you.
444
00:18:08,266 --> 00:18:10,266
It's been an honor.
445
00:18:10,266 --> 00:18:12,867
Well, of course
I'm disappointed
that I didn't get a chance
446
00:18:12,867 --> 00:18:14,367
to compete and win,
447
00:18:14,367 --> 00:18:16,734
but I'm leaving here
with my head held high
448
00:18:16,734 --> 00:18:19,500
and I know
that my family's proud of me
449
00:18:19,500 --> 00:18:21,100
for being here.
450
00:18:23,967 --> 00:18:26,367
[Ted] Chef Elena,
Chef Xavi, Chef Tana
451
00:18:26,367 --> 00:18:27,600
y'all in this?
452
00:18:27,600 --> 00:18:28,600
Yippee-ki-yay.
453
00:18:28,600 --> 00:18:30,367
You gotta risk it
for the biscuit.
454
00:18:30,367 --> 00:18:31,500
Bring it.
455
00:18:31,500 --> 00:18:32,900
Let's get to these
entree baskets.
456
00:18:36,867 --> 00:18:37,900
Check 'em out!
457
00:18:42,467 --> 00:18:44,734
You have prime rib roast...
458
00:18:44,734 --> 00:18:45,967
Ooh.
459
00:18:45,967 --> 00:18:47,734
Oh, isn't this beautiful?
460
00:18:48,166 --> 00:18:50,266
Strawberry tart.
461
00:18:50,266 --> 00:18:52,066
[Ted] ...strawberry
slab pie...
462
00:18:52,734 --> 00:18:54,467
Oh, that's gonna be fun.
463
00:18:57,066 --> 00:18:58,166
[Ted] ...rutabaga...
464
00:18:58,166 --> 00:19:00,166
Waxy rutabaga.
465
00:19:00,166 --> 00:19:02,500
Wow, I'm excited
to figure out what that is.
466
00:19:02,500 --> 00:19:03,218
[Ted] ...and cow foot
seasoning.
467
00:19:03,218 --> 00:19:05,066
[Ted] ...and cow foot
seasoning.
468
00:19:05,066 --> 00:19:07,533
[Elena] I have never
tasted this before.
469
00:19:08,066 --> 00:19:09,266
[chuckles]
470
00:19:09,266 --> 00:19:10,900
Thirty minutes to get it done.
471
00:19:13,500 --> 00:19:15,367
Time starts now.
472
00:19:15,367 --> 00:19:17,600
-[Eddie] Giddy up! Let's go!
-[Tiffani] Alright, good job!
473
00:19:17,600 --> 00:19:20,000
-Lasso that rib roast.
-Let's get scootin'!
474
00:19:20,000 --> 00:19:21,100
[Xavi] Uh... [laughs]
475
00:19:21,100 --> 00:19:22,734
-[Tana] I'll give you one.
-Thanks. Do you need one?
476
00:19:22,734 --> 00:19:24,700
-[Elena] Yeah.
-All right.
477
00:19:24,700 --> 00:19:27,266
Here. Takes a second.
Right behind.
478
00:19:27,266 --> 00:19:29,533
Guys, we have
a three-bone rib roast.
479
00:19:30,266 --> 00:19:31,533
All right. [groans]
480
00:19:31,533 --> 00:19:33,218
[Tiffani] So, prime rib roast,
it's prime,
which means it's marbled
481
00:19:33,218 --> 00:19:33,967
[Tiffani] So, prime rib roast,
it's prime,
which means it's marbled
482
00:19:33,967 --> 00:19:36,166
and it's got
a really nice fat cap
on the outside
483
00:19:36,166 --> 00:19:38,000
and then a fat eye
that runs through it.
484
00:19:38,000 --> 00:19:39,500
So, lots of flavor here.
485
00:19:39,500 --> 00:19:43,500
Obviously, the trick
of this basket
is that they are thick.
486
00:19:43,500 --> 00:19:46,233
You really want to start
working on that first.
487
00:19:46,734 --> 00:19:47,734
[Xavi] It's gorgeous.
488
00:19:47,734 --> 00:19:49,600
[Xavi] I grew up
in Albuquerque, New Mexico,
489
00:19:49,600 --> 00:19:52,367
and I want to show the judges
a little bit
about the southwest
490
00:19:52,367 --> 00:19:53,867
and where I'm from.
491
00:19:53,867 --> 00:19:56,367
I'm making a southwest-spiced
roasted rib-eye
492
00:19:56,367 --> 00:19:59,066
and strawberry,
cow foot vinaigrette.
493
00:19:59,066 --> 00:20:01,166
I am gonna put a nice,
dry rub on it.
494
00:20:01,867 --> 00:20:03,218
Keeping the steaks thick
495
00:20:03,218 --> 00:20:03,367
Keeping the steaks thick
496
00:20:03,367 --> 00:20:06,467
so that you can get
the flavor from the bones.
497
00:20:06,467 --> 00:20:09,600
-Here we go.
-It's risky
to leave my steaks so thick,
498
00:20:09,600 --> 00:20:12,533
but I'm doing it
to keep the integrity
of the cut.
499
00:20:14,734 --> 00:20:16,000
It's beautiful.
500
00:20:16,000 --> 00:20:18,166
I look at the prime rib roast
501
00:20:18,166 --> 00:20:19,533
and see the three bones
502
00:20:19,533 --> 00:20:22,266
and know
that I have to take them off,
503
00:20:22,266 --> 00:20:25,500
so I start butchering
and get them in the hot pan.
504
00:20:25,500 --> 00:20:27,967
I'm making seared prime rib
505
00:20:27,967 --> 00:20:30,367
with sauteed rutabaga
and purple potatoes.
506
00:20:31,600 --> 00:20:33,218
Chef Elena,
how's that rib roast
treating you?
507
00:20:33,218 --> 00:20:33,700
Chef Elena,
how's that rib roast
treating you?
508
00:20:33,700 --> 00:20:35,467
Oh, so far so good.
509
00:20:36,000 --> 00:20:37,166
How you doing, Xavi?
510
00:20:37,166 --> 00:20:38,367
[Xavi] Ooh-whoo!
511
00:20:38,367 --> 00:20:40,066
-Good? How about you, Tana?
-[Xavi] Yeah.
512
00:20:40,066 --> 00:20:41,533
-...you doing good?
-I'm all right.
513
00:20:41,533 --> 00:20:43,800
-[Xavi] Smells like you got
a little hot iron here today.
-[Elena] Ha-ha.
514
00:20:44,600 --> 00:20:45,867
[Elena] I really want to win,
515
00:20:45,867 --> 00:20:48,500
but I'm rooting
for my competitors, too.
516
00:20:48,500 --> 00:20:50,500
We're all
so uniquely different
517
00:20:50,500 --> 00:20:53,533
that, I mean,
how can I not cheer for them?
518
00:20:55,367 --> 00:20:57,600
Judges, what are you learning
about life on the ranch
519
00:20:57,600 --> 00:20:59,500
from these unique cooks?
520
00:20:59,500 --> 00:21:03,218
Well, Ted, the one thing
which these chefs
have definitely taught us
521
00:21:03,218 --> 00:21:03,266
Well, Ted, the one thing
which these chefs
have definitely taught us
522
00:21:03,266 --> 00:21:05,700
is that there's no lacking
in flavor.
523
00:21:05,700 --> 00:21:09,166
They're using all of these
deep flavors, spices.
524
00:21:09,166 --> 00:21:11,266
I think, the first round,
we actually learned
525
00:21:11,266 --> 00:21:13,867
-how refined
ranch cooking can be.
-[Maneet laughs]
526
00:21:13,867 --> 00:21:16,000
[Tana] I see the rutabaga
and think,
527
00:21:16,000 --> 00:21:18,367
you know,
when I'm on the ranch,
I always make
528
00:21:18,367 --> 00:21:20,166
these root vegetable waffles.
529
00:21:20,166 --> 00:21:22,266
I'm making an eye of rib roast
530
00:21:22,266 --> 00:21:26,467
with a rutabaga
and root vegetable waffle
531
00:21:26,467 --> 00:21:29,533
and a strawberry,
cow foot demi-glace.
532
00:21:30,266 --> 00:21:31,700
[Tana] To make my demi,
533
00:21:31,700 --> 00:21:33,218
I take my scrap
from the tray and,
534
00:21:33,218 --> 00:21:33,500
I take my scrap
from the tray and,
535
00:21:33,500 --> 00:21:36,333
try and use the strawberries
and get those
working in my sauce.
536
00:21:38,867 --> 00:21:40,967
I taste the cow foot seasoning
537
00:21:40,967 --> 00:21:43,233
and it's like, super umami.
538
00:21:45,867 --> 00:21:47,634
Here we go.
539
00:21:47,634 --> 00:21:49,367
[Eddie]
So the cow foot seasoning
540
00:21:49,367 --> 00:21:52,266
is just like a cross between
soy sauce and Worcestershire
541
00:21:52,266 --> 00:21:54,734
but then it has a lot of
a Caribbean aromatics
in there.
542
00:21:54,734 --> 00:21:57,166
[Maneet] The entire basket
is beautiful.
543
00:21:57,166 --> 00:21:58,367
They have rutabaga.
544
00:21:58,367 --> 00:22:00,634
-Rutabaga is such...
-[Eddie] I love rutabaga.
545
00:22:00,634 --> 00:22:02,634
-...an amazing root vegetable.
-I grew up on that.
546
00:22:03,600 --> 00:22:05,266
[Xavi] I love rutabaga.
547
00:22:05,266 --> 00:22:07,367
It's sweet,
a little bit earthy
548
00:22:07,367 --> 00:22:10,266
and somewhere between
a potato and apple.
549
00:22:10,266 --> 00:22:11,266
While the steaks are cooking
550
00:22:11,266 --> 00:22:13,867
I'm starting on my
bacon rutabaga hash
551
00:22:13,867 --> 00:22:16,867
'cause I think it signifies
ranch cooking.
552
00:22:16,867 --> 00:22:20,066
I wanna win Chopped
to fund the money
to open a restaurant
553
00:22:20,066 --> 00:22:23,867
in honor of our father
J. Don and my brother Shawn.
554
00:22:23,867 --> 00:22:26,734
My brother tragically
passed by heart attack.
555
00:22:26,734 --> 00:22:29,500
Our father passed now
for 11 years.
556
00:22:29,500 --> 00:22:32,867
He was going to help
my brother and I
open up a restaurant.
557
00:22:32,867 --> 00:22:33,218
So I'm completely determined
to make this a reality.
558
00:22:33,218 --> 00:22:35,800
So I'm completely determined
to make this a reality.
559
00:22:37,000 --> 00:22:38,734
[Elena] The cow foot seasoning
560
00:22:38,734 --> 00:22:41,367
tastes like
a sweet steak sauce.
561
00:22:41,367 --> 00:22:43,367
So I decide I'm going to
562
00:22:43,367 --> 00:22:45,867
use it as well as
the strawberries
from my slab pie
563
00:22:45,867 --> 00:22:48,100
as a base
for my steak sauce.
564
00:22:49,367 --> 00:22:50,634
Five minutes to go.
565
00:22:51,734 --> 00:22:53,367
[Tana] With less than
five minutes on the clock,
566
00:22:53,367 --> 00:22:55,266
I oil and put my rutabaga
567
00:22:55,266 --> 00:22:56,634
and root vegetable
568
00:22:56,634 --> 00:22:58,266
mixed into the waffle maker.
569
00:22:58,266 --> 00:23:00,734
I don't have a lot of time
left to cook these
570
00:23:00,734 --> 00:23:03,000
so I fill up both sides
and hope for the best.
571
00:23:03,000 --> 00:23:03,218
Guys, we gotta
get to the play.
572
00:23:03,218 --> 00:23:04,367
Guys, we gotta
get to the play.
573
00:23:04,367 --> 00:23:05,800
[groans]
574
00:23:09,066 --> 00:23:10,700
Less than three minutes.
575
00:23:10,700 --> 00:23:12,333
-Let's go!
-[Maneet] Let's go!
576
00:23:14,467 --> 00:23:17,166
So chef Xavi has just
cut into his prime rib roast
577
00:23:17,166 --> 00:23:19,500
and it is raw!
578
00:23:19,500 --> 00:23:21,600
[Xavi] I can't serve it
to the judges like this.
579
00:23:21,600 --> 00:23:23,166
So I get the steak
on to the grill
580
00:23:23,166 --> 00:23:25,233
and hope that I can achieve
medium rare.
581
00:23:26,867 --> 00:23:29,500
[Tana] I open my waffle iron
and it's certainly
582
00:23:29,500 --> 00:23:31,500
not a waffle.
583
00:23:31,500 --> 00:23:33,218
It's not crispy enough.
584
00:23:33,218 --> 00:23:33,634
It's not crispy enough.
585
00:23:33,634 --> 00:23:35,367
Tana's waffles
are falling apart
586
00:23:35,367 --> 00:23:36,800
with less than a minute left.
587
00:23:38,000 --> 00:23:40,367
All three chefs are about to
give me a heart attack.
588
00:23:40,367 --> 00:23:41,867
Behind, behind, behind.
589
00:23:41,867 --> 00:23:46,533
I scrape out the filling
and make some hand quenelles.
590
00:23:46,533 --> 00:23:49,100
Tie up any loose ends
quickly, chefs.
591
00:23:49,367 --> 00:23:51,266
Ten, nine,
592
00:23:51,266 --> 00:23:53,467
eight, seven,
593
00:23:53,467 --> 00:23:55,100
six, five,
594
00:23:55,367 --> 00:23:57,266
four, three,
595
00:23:57,266 --> 00:23:59,233
two, one.
596
00:24:00,100 --> 00:24:01,000
Time's up.
597
00:24:01,000 --> 00:24:02,533
[applauding]
598
00:24:03,967 --> 00:24:05,433
Holy smokes.
599
00:24:08,734 --> 00:24:12,066
[Tana] I would've really
liked the rutabaga waffles
to turn out
600
00:24:12,066 --> 00:24:15,333
but I think this represent,
like, definitely
my ranch cooking.
601
00:24:15,967 --> 00:24:17,867
[Xavi] Rib eye tomahawks
602
00:24:17,867 --> 00:24:20,266
are huge
so I tried to cut 'em down.
603
00:24:20,266 --> 00:24:23,367
so like my steaks are rare
but if that's your poison,
then pick it.
604
00:24:30,634 --> 00:24:32,734
Chefs, we gave you
half an hour
605
00:24:32,734 --> 00:24:34,734
to make main dishes
that included
606
00:24:34,734 --> 00:24:36,367
prime rib roast,
607
00:24:36,367 --> 00:24:38,166
strawberry slab pie
608
00:24:38,166 --> 00:24:41,634
rutabaga
and cow foot seasoning.
609
00:24:41,634 --> 00:24:43,367
Chef Elena,
what have you made?
610
00:24:43,367 --> 00:24:44,600
I made for you
611
00:24:44,600 --> 00:24:46,900
a seared rib eye steak,
612
00:24:46,900 --> 00:24:49,700
sauteed rutabaga
with purple potatoes
613
00:24:49,700 --> 00:24:54,634
and a strawberry slab pie
Jamaican cow foot sauce.
614
00:24:56,367 --> 00:24:57,867
[Tiffani] Chef Elena,
615
00:24:57,867 --> 00:24:58,091
I love what you've done
with the cow foot seasoning
and the strawberry pie.
616
00:24:58,091 --> 00:25:00,634
I love what you've done
with the cow foot seasoning
and the strawberry pie.
617
00:25:00,634 --> 00:25:01,800
The cow foot seasoning
kinda has,
618
00:25:01,800 --> 00:25:03,900
like, Worcestershire
and soy and those vibes
619
00:25:03,900 --> 00:25:05,634
and then the sweetness
of the strawberry pie
620
00:25:05,634 --> 00:25:08,734
allows it to kind of become
what you use for steak sauce
621
00:25:08,734 --> 00:25:11,734
and I also like the rutabaga
paired with purple potatoes.
622
00:25:11,734 --> 00:25:13,900
Just that the steak needed
to be cooked a little longer.
623
00:25:15,467 --> 00:25:19,533
There is nothing more
ranch cooking than
getting meat and potatoes.
624
00:25:19,533 --> 00:25:22,000
Uh, so I love the idea.
625
00:25:22,000 --> 00:25:24,900
The hard sear that
you did on the rutabaga,
626
00:25:24,900 --> 00:25:28,091
that's delicious because
it adds to the caramelization
that already
627
00:25:28,091 --> 00:25:28,467
that's delicious because
it adds to the caramelization
that already
628
00:25:28,467 --> 00:25:30,100
sweetness of the rutabaga.
629
00:25:30,100 --> 00:25:31,467
Thank you.
630
00:25:31,467 --> 00:25:36,634
Elena, this cow foot sauce
with the strawberry slab pie,
631
00:25:36,634 --> 00:25:38,000
I love the consistency of it
632
00:25:38,000 --> 00:25:40,867
but once you
get into the steak,
you can just see
633
00:25:40,867 --> 00:25:43,166
how my steak is completely
634
00:25:43,166 --> 00:25:44,467
raw on the inside.
635
00:25:44,467 --> 00:25:47,900
I was so worried about
overcooking it and I saw it.
636
00:25:47,900 --> 00:25:49,433
But I agree. I agree.
637
00:25:49,900 --> 00:25:51,467
Chef Elena, thank you.
638
00:25:51,467 --> 00:25:53,467
Next up, Chef Xavi.
639
00:25:53,467 --> 00:25:57,734
Uh, we've got a southwest
spiced seared rib eye,
640
00:25:57,734 --> 00:25:58,091
a rutabaga and bacon hash
641
00:25:58,091 --> 00:25:59,734
a rutabaga and bacon hash
642
00:25:59,734 --> 00:26:04,900
and then a strawberry
and cow's foot sauce.
643
00:26:06,734 --> 00:26:10,367
So, Xavi,
this rutabaga sauteed
644
00:26:10,367 --> 00:26:12,867
with bacon,
645
00:26:12,867 --> 00:26:14,734
it is delicious.
646
00:26:15,800 --> 00:26:18,166
But I think
if this prime rib roast
647
00:26:18,166 --> 00:26:21,867
had time, this would have
absolutely been
deliciously cooked.
648
00:26:22,100 --> 00:26:23,367
Yeah.
649
00:26:23,367 --> 00:26:24,700
The few pieces
that I'm getting
650
00:26:24,700 --> 00:26:26,600
which are nice
and medium rare,
they taste good,
651
00:26:26,600 --> 00:26:28,091
the seasoning is really good.
652
00:26:28,091 --> 00:26:28,333
the seasoning is really good.
653
00:26:28,700 --> 00:26:29,734
[Tiffani] Chef Xavi,
654
00:26:29,734 --> 00:26:31,467
go to the steak
and make sure
that you're, like,
655
00:26:31,467 --> 00:26:32,467
digging through and giving us
656
00:26:32,467 --> 00:26:34,333
the best possible
cooked pieces you can.
657
00:26:34,867 --> 00:26:37,000
So, Xavi, as I eat the dish
658
00:26:37,000 --> 00:26:40,100
because you have so much
char, and like,
smokiness going on.
659
00:26:40,100 --> 00:26:43,734
It truly feels like
you cooked this outdoors.
660
00:26:43,734 --> 00:26:46,266
Like you cooked this
over an open flame.
661
00:26:46,266 --> 00:26:49,000
And, like, that's what
today's all about,
like, ranch cooking.
662
00:26:49,000 --> 00:26:50,266
And you someway somehow
663
00:26:50,266 --> 00:26:52,367
kinda transformed me
from being in the studio
664
00:26:52,367 --> 00:26:55,266
to being outside.
Which I really appreciate.
665
00:26:55,266 --> 00:26:56,367
Thank you. Appreciate it.
666
00:26:56,367 --> 00:26:57,634
Chef Xavi, thank you.
667
00:26:57,634 --> 00:26:58,091
Next up, Chef Tana.
668
00:26:58,091 --> 00:26:59,634
Next up, Chef Tana.
669
00:26:59,634 --> 00:27:02,533
So we have a eye of rib roast
670
00:27:02,533 --> 00:27:06,266
with a strawberry
cow foot demi
671
00:27:06,266 --> 00:27:11,066
and a rutabaga
root vegetable hash brown-ish.
672
00:27:13,000 --> 00:27:14,533
All right. So, Tana,
673
00:27:14,533 --> 00:27:19,367
uh, again you've come back
and kinda give us this
refined-looking plating.
674
00:27:19,367 --> 00:27:23,000
I think you got a beautiful
sear on the outside
of the steak itself
675
00:27:23,000 --> 00:27:26,000
and the steak
is seasoned perfectly.
676
00:27:26,000 --> 00:27:28,091
I love the idea
of the rutabaga waffle
kind of creative.
677
00:27:28,091 --> 00:27:30,166
I love the idea
of the rutabaga waffle
kind of creative.
678
00:27:30,166 --> 00:27:31,900
But I know you
blanched the rutabaga
679
00:27:31,900 --> 00:27:35,266
but I'm still kind of getting
like this raw kind of taste.
680
00:27:35,266 --> 00:27:37,000
I think these are
the cow foot seasoning
681
00:27:37,000 --> 00:27:38,533
and the strawberry
together in the sauce
682
00:27:38,533 --> 00:27:42,233
with the demi and the bones
and the wine
and the bourbon, really smart.
683
00:27:42,900 --> 00:27:45,634
Lot of work
has gone into the sauce,
684
00:27:45,634 --> 00:27:48,867
like we saw that from bourbon
to wine to demi.
685
00:27:48,867 --> 00:27:51,367
And you can taste
the depth of flavor.
686
00:27:51,367 --> 00:27:53,533
But my steak
is really overcooked.
687
00:27:54,100 --> 00:27:55,333
-All right.
-Right, so...
688
00:27:55,867 --> 00:27:57,533
[Ted] Chef Tana, thank you.
689
00:27:57,533 --> 00:27:58,091
All right.
Two of you are not done yet.
690
00:27:58,091 --> 00:28:00,700
All right.
Two of you are not done yet.
691
00:28:00,700 --> 00:28:03,867
Standby to find out
who gets to make dessert.
692
00:28:03,867 --> 00:28:05,000
Thank you, Chefs.
693
00:28:05,000 --> 00:28:07,700
[Elena] I know that my cook
was off on that rib eye.
694
00:28:07,700 --> 00:28:09,100
But I think that
695
00:28:09,100 --> 00:28:10,467
if I make it
into the next round,
696
00:28:10,467 --> 00:28:11,533
I mean, it's game over.
697
00:28:11,533 --> 00:28:13,066
I love pastries.
698
00:28:14,100 --> 00:28:16,367
[Xavi] I'm worried that
my steak was unevenly cooked
699
00:28:16,367 --> 00:28:19,266
but having made it through
two cooking rounds,
700
00:28:19,266 --> 00:28:21,634
winning this competition
would mean everything to me.
701
00:28:31,367 --> 00:28:34,266
[Ted] It's been
an outstanding competition
so far.
702
00:28:34,266 --> 00:28:36,900
But now we have to part ways
with one chef.
703
00:28:37,634 --> 00:28:41,367
So, whose dish
is on the chopping block?
704
00:28:53,867 --> 00:28:55,166
-Oh, baby.
-[Ted] I'm sorry.
705
00:28:55,166 --> 00:28:57,367
Chef Elena,
you've been chopped.
706
00:28:57,367 --> 00:28:58,734
Judges.
707
00:28:58,734 --> 00:28:59,040
Elena, unfortunately,
your prime rib roast
was raw on the inside.
708
00:28:59,040 --> 00:29:03,634
Elena, unfortunately,
your prime rib roast
was raw on the inside.
709
00:29:03,634 --> 00:29:06,367
And for that,
we had to chop you.
710
00:29:06,367 --> 00:29:09,734
Well, thank you
for this opportunity.
I appreciate it.
711
00:29:09,734 --> 00:29:12,066
-We love you, Elena.
-Thank you.
712
00:29:12,634 --> 00:29:14,634
-Mm-mmm.
-Thank you.
713
00:29:14,634 --> 00:29:18,166
I definitely wish
I could've cut that steak
a little differently. [laughs]
714
00:29:18,166 --> 00:29:19,867
-Thank you, guys.
-Thank you.
715
00:29:19,867 --> 00:29:21,500
You're such an inspiration.
716
00:29:21,500 --> 00:29:25,166
But I'll definitely will
take away three great friends.
717
00:29:25,166 --> 00:29:28,634
And I can't wait to see what
the next adventure brings.
718
00:29:35,166 --> 00:29:37,266
[Ted] Chef Tana. Chef Xavi.
719
00:29:37,266 --> 00:29:42,166
It's clear both of you
want this victory but
who's on the winning path?
720
00:29:42,600 --> 00:29:43,634
I am.
721
00:29:43,634 --> 00:29:46,734
I didn't come this far to
go home with or without a W.
722
00:29:46,734 --> 00:29:49,233
The contents of these
baskets could affect that.
723
00:29:54,166 --> 00:29:55,367
See what you've got.
724
00:29:57,867 --> 00:29:58,867
All righty.
725
00:29:58,867 --> 00:29:59,040
Mmm.
726
00:29:59,040 --> 00:29:59,867
Mmm.
727
00:29:59,867 --> 00:30:02,634
And your final task
in the Chopped kitchen
728
00:30:02,634 --> 00:30:06,600
is to make desserts
using cured duck yolks.
729
00:30:06,600 --> 00:30:08,500
Oh, heck yeah.
730
00:30:08,500 --> 00:30:10,800
-Mm...
-[Ted] Huckleberries.
731
00:30:11,266 --> 00:30:13,500
-Yeah, nice.
-And...
732
00:30:13,500 --> 00:30:15,367
Are they just
regular pancakes?
733
00:30:15,367 --> 00:30:16,967
-All right.
-Corn pancakes.
734
00:30:16,967 --> 00:30:18,000
[Ted] Hoe cakes.
735
00:30:19,367 --> 00:30:20,533
I'll tear it away up here.
736
00:30:20,533 --> 00:30:23,066
[Ted] And
Montana Bourbon cream liqueur.
737
00:30:23,066 --> 00:30:25,634
That's some
bourbon cream liqueur.
Does anyone have coffee?
738
00:30:26,367 --> 00:30:27,634
[Xavi] Sounds pretty easy.
739
00:30:28,867 --> 00:30:29,040
30 minutes to get her done.
740
00:30:29,040 --> 00:30:30,533
30 minutes to get her done.
741
00:30:30,867 --> 00:30:32,867
Time starts now.
742
00:30:32,867 --> 00:30:34,734
Let's go, Chefs!
743
00:30:34,734 --> 00:30:36,333
-Let's go!
-All right.
744
00:30:37,100 --> 00:30:38,734
Whip up something sweet.
745
00:30:38,734 --> 00:30:40,066
You need the sugar, love?
746
00:30:40,066 --> 00:30:42,600
-I do, please. Thank you.
-Yeah.
747
00:30:42,600 --> 00:30:44,166
[Tana] The cured duck yolks.
748
00:30:44,166 --> 00:30:47,500
They're fatty, they're salty,
749
00:30:47,500 --> 00:30:51,367
I'm thinking
what perfect salt component
750
00:30:51,367 --> 00:30:52,734
when you make pastry.
751
00:30:52,734 --> 00:30:55,433
Wherever there is sugar there
has to be salt for balance.
752
00:30:56,100 --> 00:30:57,066
What you making?
753
00:30:57,066 --> 00:30:58,600
I'm making melopita.
754
00:30:58,600 --> 00:30:59,040
It's actually like, kind of
like a Greek cheesecake.
755
00:30:59,040 --> 00:31:01,000
It's actually like, kind of
like a Greek cheesecake.
756
00:31:01,000 --> 00:31:02,166
Interesting. It looks like
757
00:31:02,166 --> 00:31:06,367
Chef Tana is using
that hoe cakes inside
of her cheesecake.
758
00:31:06,367 --> 00:31:08,734
[Eddie] So a hoe cake
is very, very simple.
759
00:31:08,734 --> 00:31:10,266
Three ingredients.
You have cornmeal,
760
00:31:10,266 --> 00:31:12,600
you have water,
and you have salt.
761
00:31:12,600 --> 00:31:14,967
[Tana] In melopita,
we use corn flour.
762
00:31:14,967 --> 00:31:16,634
And so instead
of using corn flour
763
00:31:16,634 --> 00:31:20,066
I have these corn cakes
and I can just
blend it in with ricotta,
764
00:31:20,066 --> 00:31:23,066
sugar as well as
some of the cured duck egg.
765
00:31:23,066 --> 00:31:25,100
[whirring]
766
00:31:26,967 --> 00:31:29,040
Wow, what a luxury,
we're getting vanilla beans.
767
00:31:29,040 --> 00:31:29,100
Wow, what a luxury,
we're getting vanilla beans.
768
00:31:29,100 --> 00:31:32,266
[Xavi laughing] Cost is not
your worry right now.
769
00:31:32,266 --> 00:31:35,266
So this round I'm not sure
which direction I wanna go
770
00:31:35,266 --> 00:31:37,967
but I'm comfortable
working with the liqueur
771
00:31:37,967 --> 00:31:42,100
and I think I'm going to make
a caramel sauce with it.
772
00:31:42,100 --> 00:31:43,600
[Tiffani] The Montana
Bourbon Cream Liqueur
773
00:31:43,600 --> 00:31:45,266
literally tastes
like chocolate milk
774
00:31:45,266 --> 00:31:47,266
and a bottle of bourbon
had a baby.
775
00:31:47,266 --> 00:31:48,967
I'd be very happy
with some sort of like
776
00:31:48,967 --> 00:31:53,066
a hot chocolate
bourbon pudding
with huckleberries.
777
00:31:53,066 --> 00:31:55,500
I think some of the cured
egg yolks on top.
778
00:31:55,500 --> 00:31:58,734
It's literally a duck yolk
that's been put into
a sugar salt solution
779
00:31:58,734 --> 00:31:59,040
and buried in it until
it becomes completely dry.
780
00:31:59,040 --> 00:32:02,367
and buried in it until
it becomes completely dry.
781
00:32:02,367 --> 00:32:06,000
I grabbed Greek yogurt.
The huckleberries
are very sweet
782
00:32:06,000 --> 00:32:08,066
may pair well
with Greek yogurt
783
00:32:08,066 --> 00:32:11,467
and I torch them
to get a little
charred smokiness to 'em.
784
00:32:11,467 --> 00:32:13,500
Huckleberries are in,
like, blueberry family.
785
00:32:13,500 --> 00:32:16,000
It's essentially
what you see 'em
in the Pacific North West.
786
00:32:16,867 --> 00:32:19,066
Chef Xavi,
what are you making?
787
00:32:19,066 --> 00:32:20,000
Yeah.
788
00:32:20,000 --> 00:32:21,734
Yeah? You're making "Yeah"?
789
00:32:21,734 --> 00:32:23,066
[laughing] Yeah.
790
00:32:23,066 --> 00:32:25,500
Um, it's to be
determined still.
791
00:32:25,500 --> 00:32:27,100
It's in the head.
Don't worry.
792
00:32:27,100 --> 00:32:29,040
Is there any direction
that you have?
793
00:32:29,040 --> 00:32:29,066
Is there any direction
that you have?
794
00:32:29,066 --> 00:32:32,166
[Xavi] Yeah, got a caramel
and some Greek yogurt.
795
00:32:32,166 --> 00:32:33,734
[Tana] Ooh, Greek yogurt.
796
00:32:33,734 --> 00:32:35,634
-[Xavi] Yeah.
-Speaking my language.
797
00:32:35,634 --> 00:32:38,066
I know, just taking
a page out of your book.
798
00:32:38,066 --> 00:32:39,600
[Tana]
I'm from Pacific North West.
799
00:32:39,600 --> 00:32:42,100
And huckleberries,
they're in my backyard.
800
00:32:42,100 --> 00:32:44,634
It could not have been
a better basket for me.
801
00:32:44,634 --> 00:32:47,266
Adding a bit of bay leaf
and some sugar and salt
802
00:32:47,266 --> 00:32:49,066
to make
a huckleberry preserve.
803
00:32:50,867 --> 00:32:52,000
[Ted] Chef Xavi
and Chef Tana
804
00:32:52,000 --> 00:32:54,266
have really showed us
a unique perspective
805
00:32:54,266 --> 00:32:56,967
on what cooking
on a ranch is all about.
806
00:32:56,967 --> 00:32:59,040
I think one of
the biggest things
about our ranch chefs is
807
00:32:59,040 --> 00:32:59,634
I think one of
the biggest things
about our ranch chefs is
808
00:32:59,634 --> 00:33:03,500
you see that the techniques
might be strong
809
00:33:03,500 --> 00:33:06,467
but the heart and the soul
behind cooking,
810
00:33:06,467 --> 00:33:08,734
that's what shines through.
811
00:33:08,734 --> 00:33:09,734
[Xavi] All right.
812
00:33:09,734 --> 00:33:11,500
Dated lots of cowboys
back in my youth.
813
00:33:11,500 --> 00:33:13,266
[Xavi] Yeah? Oh, boy.
814
00:33:13,266 --> 00:33:15,734
-What are you, a roper?
-[Tana] Uh, I was.
815
00:33:15,734 --> 00:33:17,734
-Ah...
-Barrel racer of course.
816
00:33:17,734 --> 00:33:19,734
All right.
Were you a buckle bunny?
817
00:33:19,734 --> 00:33:22,634
Oh. First of all,
I take offense to that term.
818
00:33:22,634 --> 00:33:25,367
-Only for Halloween
was I ever a buckle bunny.
-Oh, sorry.
819
00:33:25,367 --> 00:33:26,634
[laughing]
820
00:33:27,867 --> 00:33:29,040
Xavi is really pushing it
on figuring out a plan.
821
00:33:29,040 --> 00:33:31,066
Xavi is really pushing it
on figuring out a plan.
822
00:33:31,066 --> 00:33:34,066
I'm taking that... hoe cakes
to make grilled cake
823
00:33:34,066 --> 00:33:35,533
and put something
in between them.
824
00:33:35,533 --> 00:33:37,266
Grilled cakes
are ranch stable.
825
00:33:37,266 --> 00:33:41,266
They are any type of cake
that you can grill
in a skillet.
826
00:33:41,266 --> 00:33:42,867
[grunts]
827
00:33:42,867 --> 00:33:45,367
The competition
and the pressure
828
00:33:45,634 --> 00:33:46,900
is real.
829
00:33:49,500 --> 00:33:52,066
Oh, my gosh. I'm so used to
using a different style.
830
00:33:52,066 --> 00:33:54,500
I want to get some
whipped cream going.
831
00:33:54,500 --> 00:33:57,533
And as I'm walking the bowl
into place...
832
00:33:58,166 --> 00:33:59,040
[gasps]
833
00:33:59,040 --> 00:33:59,600
[gasps]
834
00:33:59,600 --> 00:34:01,600
-No.
-You all right?
835
00:34:01,600 --> 00:34:03,166
-[Tiffani]
Tana just cut herself.
-Oh, no!
836
00:34:03,166 --> 00:34:04,867
-[Eddie] Did Tana
just cut herself?
-[Tiffani] Yeah.
837
00:34:04,867 --> 00:34:08,600
[Tana] My hand slides
directly into the broken edge.
838
00:34:08,600 --> 00:34:09,734
I think it's not good.
839
00:34:09,734 --> 00:34:11,100
Chef, go to the sink.
Go to the sink
840
00:34:18,166 --> 00:34:19,600
[gasps]
841
00:34:19,600 --> 00:34:21,367
-No!
-[Ted] Oh, my gosh.
842
00:34:21,367 --> 00:34:25,467
Tana has just cut herself
on the broken glass
from the stand mixer bowl.
843
00:34:25,467 --> 00:34:28,100
We have never seen
this happen in this kitchen.
844
00:34:28,100 --> 00:34:29,166
I think it's not good.
845
00:34:29,166 --> 00:34:30,967
I think it might be a cut cut.
846
00:34:31,266 --> 00:34:32,367
Tana, you okay?
847
00:34:32,367 --> 00:34:35,266
I'm fine. I don't feel it.
I just wanted to get it...
848
00:34:35,266 --> 00:34:37,166
-Okay.
-Put pressure on it.
849
00:34:37,166 --> 00:34:40,367
She is losing a lot of time
getting that cut patched up.
850
00:34:40,367 --> 00:34:43,166
I've literally given myself
stitches multiple times.
851
00:34:43,166 --> 00:34:44,802
-You can do it, Tana.
-Tighter.
852
00:34:44,802 --> 00:34:45,600
-You can do it, Tana.
-Tighter.
853
00:34:45,600 --> 00:34:49,634
Out on the ranch,
you gotta duct tape
that thing and get going.
854
00:34:49,634 --> 00:34:53,433
Grab some more cream
and get my cream going again.
855
00:34:54,000 --> 00:34:56,166
Paddle my cheesecake
856
00:34:57,166 --> 00:34:59,367
into the heavy cream
857
00:34:59,367 --> 00:35:00,967
and some Greek yogurt.
858
00:35:02,100 --> 00:35:03,500
[grunts]
859
00:35:03,500 --> 00:35:06,800
Whoa! Now Xavi's pulled
wontons from the pantry.
860
00:35:06,800 --> 00:35:08,800
[Xavi] I need to add
a little texture to my dessert
861
00:35:08,800 --> 00:35:11,800
so I julienne them
and I throw 'em in the fryer.
862
00:35:15,100 --> 00:35:18,000
[Tana] I decided to
turn the bourbon cream liqueur
into a caramel.
863
00:35:18,000 --> 00:35:19,333
I'm also adding cognac.
864
00:35:19,634 --> 00:35:21,000
Ugh!
865
00:35:21,000 --> 00:35:23,066
Finish strong. Keep pushing.
866
00:35:25,634 --> 00:35:27,500
-Thirty seconds, chefs.
-All right.
867
00:35:27,500 --> 00:35:29,700
[Eddie] Come on, 30 seconds.
30 seconds.
868
00:35:29,700 --> 00:35:31,800
[Tiffani] Come on, chefs,
finish strong.
869
00:35:31,800 --> 00:35:33,166
You've got this.
870
00:35:33,166 --> 00:35:34,867
[Eddie] Think about
what you're doing.
871
00:35:34,867 --> 00:35:36,634
Get these plates
together, chefs.
872
00:35:37,000 --> 00:35:38,867
Ten, nine,
873
00:35:38,867 --> 00:35:41,000
eight, seven,
874
00:35:41,000 --> 00:35:42,867
six, five,
875
00:35:42,867 --> 00:35:44,802
four, three,
876
00:35:44,802 --> 00:35:44,900
four, three,
877
00:35:44,900 --> 00:35:46,634
two, one.
878
00:35:47,266 --> 00:35:48,533
-Whoo!
-Time's up.
879
00:35:48,533 --> 00:35:50,000
-[applauding]
-Please step back.
880
00:35:50,000 --> 00:35:52,266
And the sun has set
on our ranch.
881
00:35:52,266 --> 00:35:55,000
-Hey, you all right?
-Yeah, I'm good.
882
00:35:55,000 --> 00:35:57,166
Oh, as if that's
the worst cut I've ever had.
883
00:35:58,100 --> 00:36:00,533
I cut my hand
but I'm feeling good.
884
00:36:00,533 --> 00:36:03,867
I think I got everything
out there, so, yay!
885
00:36:03,867 --> 00:36:07,000
[Xavi] Tana's a hell of a cook
but looking at her dessert
886
00:36:07,000 --> 00:36:08,367
doesn't say ranch to me.
887
00:36:08,367 --> 00:36:09,333
Mine says ranch.
888
00:36:17,367 --> 00:36:19,367
[Ted] Chef Xavi and Chef Tana,
889
00:36:19,367 --> 00:36:23,166
you've conquered
a dessert basket
of cured duck yolks,
890
00:36:23,166 --> 00:36:26,266
huckleberries, hoe cakes,
891
00:36:26,266 --> 00:36:28,433
and Montana
Bourbon Cream Liqueur.
892
00:36:29,100 --> 00:36:30,634
Chef Tana, what have you made?
893
00:36:30,634 --> 00:36:32,533
Judges, I've made for you
a melopita.
894
00:36:32,533 --> 00:36:35,100
It's like a Greek cheesecake
with a huckleberry preserve
895
00:36:35,100 --> 00:36:37,533
and a bourbon caramel.
896
00:36:41,800 --> 00:36:43,166
Did you taste it together?
897
00:36:43,166 --> 00:36:44,000
I had not.
898
00:36:44,000 --> 00:36:44,802
Is it awful?
899
00:36:44,802 --> 00:36:45,166
Is it awful?
900
00:36:45,166 --> 00:36:46,700
I really wish that
you had tasted it.
901
00:36:46,700 --> 00:36:48,166
Why, is it...
902
00:36:48,166 --> 00:36:49,500
Because it's so good.
903
00:36:49,500 --> 00:36:51,266
-Yes!
-Thank you so much.
904
00:36:51,266 --> 00:36:55,800
I'm loving the play
of the salt, tart, sweet.
905
00:36:55,800 --> 00:36:59,100
It just comes together
as a very luscious bite.
906
00:36:59,100 --> 00:37:02,467
The only negative
I'll say is that I wish
you had given me more.
907
00:37:02,467 --> 00:37:03,533
Thank you.
908
00:37:03,533 --> 00:37:06,800
Tana, this is spectacular.
909
00:37:06,800 --> 00:37:08,367
You have this caramel
but it has
910
00:37:08,367 --> 00:37:11,634
the Montana
Bourbon Cream Liqueur in it.
911
00:37:11,634 --> 00:37:14,802
But then on top of that you
get this huckleberry preserve
912
00:37:14,802 --> 00:37:15,367
But then on top of that you
get this huckleberry preserve
913
00:37:15,367 --> 00:37:17,634
which is very tart
914
00:37:17,634 --> 00:37:20,000
right on top of this
very sweet caramel.
915
00:37:20,000 --> 00:37:22,634
And it balances
everything so beautifully.
916
00:37:22,634 --> 00:37:25,734
Everything about this
makes sense.
917
00:37:25,734 --> 00:37:27,800
What's interesting is this
is really sophisticated
918
00:37:27,800 --> 00:37:30,000
in way that, like,
ranch cooking
919
00:37:30,000 --> 00:37:32,166
is not and probably
should not be.
920
00:37:32,166 --> 00:37:34,800
The texture of the cheesecake
is sublime.
921
00:37:34,800 --> 00:37:36,166
Thank you. I appreciate it.
922
00:37:36,600 --> 00:37:37,867
Chef Tana, thank you.
923
00:37:37,867 --> 00:37:39,800
Finally Chef Xavi.
924
00:37:39,800 --> 00:37:41,734
Hi, I made for you today
925
00:37:41,734 --> 00:37:44,802
griddled hoe cake
with huckleberry Greek yogurt
926
00:37:44,802 --> 00:37:45,266
griddled hoe cake
with huckleberry Greek yogurt
927
00:37:45,266 --> 00:37:49,533
and a bourbon caramel
and salted duck yolk.
928
00:37:51,000 --> 00:37:53,900
Xavi, I think this is such
a good use of the hoe cake.
929
00:37:53,900 --> 00:37:56,166
I don't think I've ever
seen it before
in the Chopped kitchen
930
00:37:56,166 --> 00:38:00,166
taking something and kind of
retaining the integrity of it
931
00:38:00,166 --> 00:38:02,500
and totally
changing the texture
932
00:38:02,500 --> 00:38:03,533
and the way that it presents
933
00:38:03,533 --> 00:38:05,634
and I thought
that is so, so smart.
934
00:38:05,634 --> 00:38:07,634
And Montana
Bourbon Cream Liqueur is
935
00:38:07,634 --> 00:38:10,533
so sweet in making
a caramel out of that. Smart.
936
00:38:10,533 --> 00:38:13,066
I love this. And it does
feel really ranchy.
937
00:38:14,367 --> 00:38:14,802
I was wondering what you
was doing with the torch
with the huckleberries.
938
00:38:14,802 --> 00:38:17,500
I was wondering what you
was doing with the torch
with the huckleberries.
939
00:38:17,500 --> 00:38:18,700
But now it makes sense.
940
00:38:18,700 --> 00:38:22,266
'Cause I get these
little pops of, like,
smoke and char.
941
00:38:22,266 --> 00:38:24,266
You have the tang
from that yogurt
942
00:38:24,266 --> 00:38:27,900
that you folded
in the huckleberries that
has this tartness to it,
943
00:38:27,900 --> 00:38:31,367
and you scoop a little bit
of that caramel which has the
944
00:38:31,367 --> 00:38:35,266
cured egg yolks which is
really salty and it creates
this beautiful bite.
945
00:38:35,266 --> 00:38:39,900
The only thing that I wish
you would've done differently
946
00:38:39,900 --> 00:38:41,233
like, one less layer.
947
00:38:41,266 --> 00:38:42,467
Mm.
948
00:38:42,467 --> 00:38:43,900
It's delicious.
949
00:38:43,900 --> 00:38:44,802
But I do think
that the proportion
950
00:38:44,802 --> 00:38:45,900
But I do think
that the proportion
951
00:38:45,900 --> 00:38:49,634
of the Greek
and huckleberry yogurt
952
00:38:49,634 --> 00:38:51,734
to the hoe cake is too much.
953
00:38:53,166 --> 00:38:56,000
Okay. Thank you
for all your hard work.
954
00:38:56,000 --> 00:38:57,734
You'll know the winner soon.
955
00:38:57,734 --> 00:38:59,066
Thank you, chefs.
956
00:39:03,166 --> 00:39:04,533
Good job.
957
00:39:05,533 --> 00:39:08,266
Judges, three rounds
and rugged western cooking,
958
00:39:08,266 --> 00:39:10,533
did you have satisfying meals?
959
00:39:10,533 --> 00:39:14,700
-We started the appetizers
with Rocky Mountain oysters.
-Yum.
960
00:39:14,700 --> 00:39:14,802
[Tiffani] I think Tana did
the best job of all
the four chefs in the round.
961
00:39:14,802 --> 00:39:18,367
[Tiffani] I think Tana did
the best job of all
the four chefs in the round.
962
00:39:18,367 --> 00:39:20,634
Just cutting up
he Rocky Mountain oyster
963
00:39:20,634 --> 00:39:23,800
and seasoning that
with the spices that
she choose, so good.
964
00:39:23,800 --> 00:39:27,734
-But Tana's haricots verts
were also really overcooked.
-They were overcooked.
965
00:39:27,734 --> 00:39:32,100
[Maneet] For Xavi's dish,
the Rocky Mountain oysters
were slightly overcooked.
966
00:39:32,100 --> 00:39:35,100
Xavi gave us this delicious
potato cake.
967
00:39:35,100 --> 00:39:38,367
So that's what stands out
to me more so than
the Rocky Mountain oysters.
968
00:39:38,367 --> 00:39:41,867
Looking to the entree,
we have a three bone
prime rib eye.
969
00:39:41,867 --> 00:39:44,266
[Maneet] Tana gave me
an overcooked piece.
970
00:39:44,266 --> 00:39:44,802
The rest of the ingredients
on the plate were delicious
971
00:39:44,802 --> 00:39:47,467
The rest of the ingredients
on the plate were delicious
972
00:39:47,467 --> 00:39:49,800
but it was really hard
to overlook.
973
00:39:49,800 --> 00:39:51,734
When I think
back to Xavi's entree,
974
00:39:51,734 --> 00:39:54,467
his dish really
transported me to a ranch.
975
00:39:54,467 --> 00:39:56,367
I had smoke. I had char.
976
00:39:56,367 --> 00:40:01,000
But when you look at Xavi,
his protein was raw
on the inside.
977
00:40:01,000 --> 00:40:04,467
Only one of these competitors
can ride off into the sunset
978
00:40:04,467 --> 00:40:06,634
with the $10,000 prize.
979
00:40:12,900 --> 00:40:14,802
I'd like to win and go on
a little break with my family
980
00:40:14,802 --> 00:40:16,166
I'd like to win and go on
a little break with my family
981
00:40:16,166 --> 00:40:19,266
but Xavi is a worthy opponent.
982
00:40:19,266 --> 00:40:20,867
[Xavi]
Tana's a hell of a competitor.
983
00:40:20,867 --> 00:40:23,734
But I think I did
a better job at showcasing
ranch cooking.
984
00:40:25,266 --> 00:40:29,233
So whose dish
is on the chopping block?
985
00:40:39,500 --> 00:40:41,266
[grunts]
986
00:40:41,266 --> 00:40:43,634
[Ted] Chef Xavi,
you've been chopped.
987
00:40:43,634 --> 00:40:44,802
-You did an awesome job.
-Yeah, you did too.
988
00:40:44,802 --> 00:40:45,800
-You did an awesome job.
-Yeah, you did too.
989
00:40:45,800 --> 00:40:47,734
[Tiffani] Chef Xavi,
the appetizer round,
990
00:40:47,734 --> 00:40:51,166
unfortunately,
the Rocky Mountain oysters
were really overcooked.
991
00:40:51,166 --> 00:40:52,467
We got to the entree round
992
00:40:52,467 --> 00:40:54,367
and we thought
your prime rib roast
993
00:40:54,367 --> 00:40:56,600
was just really raw
on the inside.
994
00:40:56,600 --> 00:40:59,166
And frankly, we thought
you guys were pretty
neck and neck
995
00:40:59,166 --> 00:41:01,467
in those rounds until
we got to the dessert round.
996
00:41:01,467 --> 00:41:05,166
And I will tell you frankly,
Tana just took it away
in the dessert round.
997
00:41:05,166 --> 00:41:06,533
And so, we had to chop you.
998
00:41:06,533 --> 00:41:07,734
Understood.
999
00:41:07,734 --> 00:41:09,467
Thank you for the opportunity.
It's been great.
1000
00:41:09,467 --> 00:41:10,367
-Thank you.
-Thank you.
1001
00:41:10,367 --> 00:41:11,800
-Thank you.
-Congratulations.
1002
00:41:12,900 --> 00:41:14,800
-Thanks.
-Thank you.
1003
00:41:14,800 --> 00:41:14,802
I'm walking
out of here head up.
1004
00:41:14,802 --> 00:41:16,867
I'm walking
out of here head up.
1005
00:41:16,867 --> 00:41:18,734
I know that I gave it my best.
1006
00:41:18,734 --> 00:41:22,166
I just showcased myself
as a private ranch chef.
1007
00:41:22,166 --> 00:41:24,233
Thank you, Chopped,
will see you down the ranch.
1008
00:41:25,500 --> 00:41:27,800
[Ted] And that means
Chef Tana Mielke
1009
00:41:27,800 --> 00:41:30,000
you are the Chopped champion.
1010
00:41:30,000 --> 00:41:33,000
For winning our
home on the ranch competition,
1011
00:41:33,000 --> 00:41:35,900
you're going home
with $10,000.
1012
00:41:35,900 --> 00:41:38,367
-Congratulations.
-Whoo!
1013
00:41:38,367 --> 00:41:40,333
-Well done.
-Thank you so much. Thank you.
1014
00:41:42,867 --> 00:41:44,802
It feels great to have won.
1015
00:41:44,802 --> 00:41:45,000
It feels great to have won.
1016
00:41:45,000 --> 00:41:46,500
And, you know, I feel like
1017
00:41:46,500 --> 00:41:49,800
we're all out to support
the ranching communities.
1018
00:41:49,800 --> 00:41:50,734
So nice to meet you.
1019
00:41:50,734 --> 00:41:52,467
And I feel like
that was achieved.
1020
00:41:52,467 --> 00:41:55,900
And our work can continue
to move forward.
1021
00:41:55,900 --> 00:41:58,000
And I feel like I've made
some really great new friends.