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.