1
00:00:02,000 --> 00:00:03,967
[Ted] The cleavers are hung
by the chimney with care.
2
00:00:03,967 --> 00:00:06,867
-I'm here to jingle my way
all the way to a win!
-Ho, ho, ho!
3
00:00:06,867 --> 00:00:09,100
These competitors are
Chopped tournament winners.
4
00:00:09,100 --> 00:00:11,467
[Eric] Chefs know their way
around the kitchen.
5
00:00:11,467 --> 00:00:13,000
[Maneet] This will
be the first time that
one of them
6
00:00:13,000 --> 00:00:15,166
actually loses in
the Chopped kitchen.
7
00:00:15,166 --> 00:00:17,367
Whoever thought of this
is really naughty.
8
00:00:17,367 --> 00:00:20,700
I'm making a sardine
candy cane, mac and cheese!
9
00:00:20,700 --> 00:00:23,967
In some crazy world,
it actually works.
10
00:00:23,967 --> 00:00:26,066
-[Christina] Good job, chefs.
-Giddy-up, chefs!
11
00:00:26,066 --> 00:00:27,300
[Kaleena] Why do
I do this to myself?
12
00:00:27,300 --> 00:00:28,567
Stress and chaos?
13
00:00:28,567 --> 00:00:29,900
Oh my god,
I'm, like, going crazy.
14
00:00:29,900 --> 00:00:31,367
[Kaleena] Seems like
the holidays to me.
15
00:00:31,367 --> 00:00:34,200
With $10,000 up for grabs,
this is, uh, anybody's game.
16
00:00:34,200 --> 00:00:37,166
-[Ted] There's nothing about
this that's at all disturbing.
-[uncomfortable groan]
17
00:00:37,166 --> 00:00:39,000
All your flavors
are just banging.
18
00:00:39,000 --> 00:00:41,767
-[Annisha] I'm bringing it
home for the holidays!
-No, no! No!
19
00:00:41,767 --> 00:00:42,767
Ho-ho-hope I win!
20
00:00:42,767 --> 00:00:43,900
Let's go, guys!
21
00:00:43,900 --> 00:00:45,567
These chefs are hustling!
22
00:00:45,567 --> 00:00:46,767
Ho, ho, ho, chefs!
23
00:00:50,200 --> 00:00:53,066
I'm here to jingle my way
all the way to a win! [laughs]
24
00:00:54,000 --> 00:00:55,867
Because I'm the Grill
Masters Champion!
25
00:00:55,867 --> 00:00:57,467
So of course I'm gonna
smoke the competition.
26
00:00:57,467 --> 00:00:59,800
Being a Grill Master
and a barbecue guy,
27
00:00:59,800 --> 00:01:01,967
I cook with a lot of spices.
28
00:01:01,967 --> 00:01:03,400
I am a comfort food person.
29
00:01:03,400 --> 00:01:05,467
I'm the Grand Champion to beat
'cause I have experience,
30
00:01:05,467 --> 00:01:07,066
I cook every single day,
31
00:01:07,066 --> 00:01:09,100
I'm still doing
what I love to do.
32
00:01:09,100 --> 00:01:11,567
Bring on that fast hit,
bring on that clock,
33
00:01:12,166 --> 00:01:13,567
bring on the competition.
34
00:01:18,166 --> 00:01:20,266
I've conquered some
of the hardest baskets,
35
00:01:20,266 --> 00:01:22,200
and these chefs
don't have a chance.
36
00:01:22,200 --> 00:01:24,400
-What is this?
-[laughing]
37
00:01:24,400 --> 00:01:28,567
You originally saw me on
Alton Brown's Maniacal
Baskets Tournament.
38
00:01:28,567 --> 00:01:30,000
Last time,
the baskets were maniacal,
39
00:01:30,000 --> 00:01:32,066
but this time, I know
I can handle anything.
40
00:01:32,066 --> 00:01:34,967
I'm first generation
Asian-American.
41
00:01:34,967 --> 00:01:36,767
I'm always the one
cooking on the holidays.
42
00:01:36,767 --> 00:01:39,200
It's a lot
of Caribbean background.
43
00:01:39,200 --> 00:01:41,367
Macaroni, rice and beans,
44
00:01:41,367 --> 00:01:43,767
ham, chicken, turkey.
45
00:01:43,767 --> 00:01:45,734
'Tis the season for me to win.
46
00:01:49,500 --> 00:01:51,667
I'm ready to slay
this competition.
47
00:01:51,667 --> 00:01:54,400
I am the Chopped:
Casino Royale Grand Champion.
48
00:01:54,400 --> 00:01:56,567
[all] Yes! Six!
49
00:01:56,567 --> 00:01:58,266
[Kaleena] I associate holidays
with comfort food.
50
00:01:58,266 --> 00:02:01,200
It's like, just, kinda
bringing that nostalgia.
51
00:02:01,200 --> 00:02:02,767
Feel like a crazy person
52
00:02:02,767 --> 00:02:04,967
to be spending the holidays
in the Chopped kitchen.
53
00:02:04,967 --> 00:02:06,400
But stress and chaos?
54
00:02:06,400 --> 00:02:08,767
Definitely seems like
the holidays to me.
55
00:02:08,767 --> 00:02:11,367
The Chopped kitchen
looks a little different
than last time,
56
00:02:11,367 --> 00:02:13,033
but I'm ready to take it on.
57
00:02:16,266 --> 00:02:17,500
[Annisha] I'm a Grand
Chopped Champion,
58
00:02:17,500 --> 00:02:18,867
because I'm fearless
in the kitchen.
59
00:02:18,867 --> 00:02:21,000
♪ Whoa whoa
Get up out my way ♪
60
00:02:21,000 --> 00:02:25,166
I'm the Grand Champion
of Playing with Fire ,
a grill tournament.
61
00:02:25,667 --> 00:02:27,367
I'm Mexican and Venezuelan,
62
00:02:27,367 --> 00:02:28,867
so I always try to incorporate
63
00:02:28,867 --> 00:02:30,767
Latin flavors,
Mexican flavors.
64
00:02:30,767 --> 00:02:33,467
I'm definitely ready for this
battle of the Champions.
65
00:02:33,467 --> 00:02:37,300
I have everything that
I need to win again.
66
00:02:37,300 --> 00:02:39,533
I'm bringing it home
for the holidays!
67
00:02:44,066 --> 00:02:45,100
[Scott] Wow.
68
00:02:45,100 --> 00:02:47,200
-[Ted] It's a wonderland!
-[Eric] This is fantastic.
69
00:02:47,200 --> 00:02:49,367
[Maneet] Nothing says
that it's the holidays like
70
00:02:49,367 --> 00:02:52,400
Chopped Grand Champions
competing against each other!
71
00:02:52,400 --> 00:02:53,867
It's a holiday dinner, right?
72
00:02:53,867 --> 00:02:56,367
[Kaleena] There's definitely
a Christmas-y theme.
73
00:02:56,367 --> 00:02:58,333
I'm getting really excited.
74
00:03:00,100 --> 00:03:03,000
-Hello, Grand Champions!
-Happy holidays to you!
75
00:03:03,000 --> 00:03:05,600
The cleavers are hung
by the chimney with care,
76
00:03:05,600 --> 00:03:08,100
for this Chopped
holiday extravaganza.
77
00:03:08,100 --> 00:03:10,800
You are all
tournament winners,
78
00:03:10,800 --> 00:03:12,367
which means you're
Grand Champions,
79
00:03:12,367 --> 00:03:14,867
and part of our
Chopped family.
80
00:03:14,867 --> 00:03:16,467
In the spirit of the holidays,
81
00:03:16,467 --> 00:03:19,367
whoever wins here
will get $10,000
82
00:03:19,367 --> 00:03:21,800
donated to the charity
of your choice.
83
00:03:21,800 --> 00:03:23,600
-Nice, thank you.
-[Kaleena] Nice.
84
00:03:23,600 --> 00:03:25,967
-So what do you say?
-Ho-ho-hope I win!
85
00:03:25,967 --> 00:03:28,667
-[Ted] Oh...
-[laughing]
86
00:03:28,667 --> 00:03:30,734
All right,
appetizer baskets are ready!
87
00:03:34,600 --> 00:03:36,266
Let's go!
88
00:03:36,266 --> 00:03:37,700
-[all groaning]
-[chuckling]
89
00:03:37,700 --> 00:03:39,367
-Who's on the naughty
list today?
-[Boots] Wow.
90
00:03:39,367 --> 00:03:42,166
[Ted] It's sardine
candy canes!
91
00:03:42,166 --> 00:03:43,967
Oh, sardine?
92
00:03:43,967 --> 00:03:45,567
[Kaleena] I thought it was,
like, regular candy cane.
93
00:03:46,600 --> 00:03:48,467
[Ted] You also have
holiday pasta.
94
00:03:48,467 --> 00:03:49,700
Wow.
95
00:03:49,700 --> 00:03:51,967
[Boots] I see the pasta,
and I'm instantly thinking,
96
00:03:51,967 --> 00:03:53,266
mac and cheese, comfort food.
97
00:03:53,266 --> 00:03:54,834
-[Ted] Citron...
-Wow.
98
00:03:56,467 --> 00:03:59,100
-[Ted] And a sushi menorah.
-Whoa! Okay.
99
00:03:59,100 --> 00:04:02,133
A generous
assortment of sushi.
100
00:04:02,700 --> 00:04:03,667
Wow.
101
00:04:03,667 --> 00:04:04,900
[exhaling]
102
00:04:04,900 --> 00:04:07,567
Whoever thought of this
is really naughty.
103
00:04:09,400 --> 00:04:12,567
Twenty minutes to start
things off with a bang!
104
00:04:12,567 --> 00:04:15,166
-Clock starts now!
-Let's go, let's go, let's go!
105
00:04:15,166 --> 00:04:16,667
[Scott] Whoo!
106
00:04:16,667 --> 00:04:17,767
[Christina] Behind...
107
00:04:19,000 --> 00:04:22,200
-Judges, happy holidays!
-[all] Happy holidays!
108
00:04:22,200 --> 00:04:25,600
[Ted] Well, all of these
competitors are Chopped
tournament winners,
109
00:04:25,600 --> 00:04:28,533
so these people are extremely
talented and skilled.
110
00:04:29,300 --> 00:04:30,600
Even though it's the holidays,
111
00:04:30,600 --> 00:04:32,300
I will not be taking it easy
on these Champions.
112
00:04:32,300 --> 00:04:34,900
I'm the Grill Master,
so you know I got a grill.
113
00:04:34,900 --> 00:04:37,467
Sushi menorah, I'm thinking
I'm gonna use the salmon.
114
00:04:37,467 --> 00:04:39,767
[Scott] Check Boots,
immediately went
and got that grill,
115
00:04:39,767 --> 00:04:42,467
and Boots won the indoor
grill competition.
116
00:04:42,467 --> 00:04:43,867
I was one of the judges.
117
00:04:43,867 --> 00:04:47,433
[Boots] I'm making a winter
seafood mac and cheese.
118
00:04:48,800 --> 00:04:50,700
So every holiday, my family
makes mac and cheese.
119
00:04:50,700 --> 00:04:52,233
It represents who I am.
120
00:04:53,100 --> 00:04:55,066
I love the holidays.
121
00:04:55,066 --> 00:04:56,467
It's my favorite time of year.
122
00:04:56,467 --> 00:04:57,667
I've already started watching
123
00:04:57,667 --> 00:04:59,734
all the Christmas movies too,
on TV! [laughs]
124
00:05:00,266 --> 00:05:01,433
Don't tell anybody.
125
00:05:04,500 --> 00:05:05,667
[Kaleena] As a Grand Champion,
126
00:05:05,667 --> 00:05:08,667
I think my biggest
strengths today will be,
127
00:05:08,667 --> 00:05:10,100
that I'm a quick thinker.
128
00:05:10,100 --> 00:05:14,100
But this basket seems like
a holiday pot luck gone wrong.
129
00:05:14,100 --> 00:05:15,567
Oh, my god. What am I doing?
130
00:05:15,567 --> 00:05:17,400
Chef Kaleena,
what are you making?
131
00:05:17,400 --> 00:05:20,500
TBD, but I think
what we're going for is,
132
00:05:20,500 --> 00:05:22,767
-kind of, like, a soup?
-[laughs]
133
00:05:22,767 --> 00:05:25,767
When I think of the holidays,
especially being from Seattle,
134
00:05:25,767 --> 00:05:27,166
I think about cold weather.
135
00:05:27,166 --> 00:05:30,767
So I'm gonna make sardine
candy cane curry soup.
136
00:05:30,767 --> 00:05:34,166
I'm using sausage in my curry,
to add some heartiness.
137
00:05:34,166 --> 00:05:37,467
And then I break up
the sardine candy canes,
138
00:05:37,467 --> 00:05:39,700
and throw it
into coconut milk.
139
00:05:39,700 --> 00:05:41,367
[Maneet] Using
the sardine candy canes,
140
00:05:41,367 --> 00:05:42,867
that'll give her
the sweetness,
141
00:05:42,867 --> 00:05:44,066
a little bit of the funkiness.
142
00:05:45,867 --> 00:05:48,967
[Annisha] During the holiday,
you have a lot of leftovers,
143
00:05:48,967 --> 00:05:50,367
so my mom
always tries to, like,
144
00:05:50,367 --> 00:05:51,600
make fun things for us,
145
00:05:51,600 --> 00:05:54,100
and one of them
is rolled tacos,
146
00:05:54,100 --> 00:05:56,500
with, like, the mashed
potato or the turkey.
147
00:05:56,500 --> 00:05:59,300
So for my dish,
I'm making taquito pasta.
148
00:05:59,300 --> 00:06:03,166
I'm gonna use the holiday
pasta like a filling.
149
00:06:03,166 --> 00:06:04,900
When done, my pasta is cooked,
150
00:06:04,900 --> 00:06:07,300
I put it on a skillet
with chipotle.
151
00:06:07,300 --> 00:06:09,834
And I add some
of the citrus zest.
152
00:06:11,000 --> 00:06:12,600
[Eric] Citron, it's a citrus,
153
00:06:12,600 --> 00:06:14,767
it peaks during the winter
and fall times.
154
00:06:14,767 --> 00:06:17,166
Very, very pungent,
that acid that it brings.
155
00:06:17,166 --> 00:06:18,567
But it also is really
interesting that you can
156
00:06:18,567 --> 00:06:20,367
actually eat
the skin itself, too,
157
00:06:20,367 --> 00:06:22,266
so if you boil it,
you can candy it,
158
00:06:22,266 --> 00:06:24,667
so you can actually use
the entire ingredient.
159
00:06:24,667 --> 00:06:26,100
[Annisha] Next,
I roll the tortillas,
160
00:06:26,100 --> 00:06:28,367
with the filling,
and then I fry them.
161
00:06:31,400 --> 00:06:33,467
I do think that
the challenge of the basket
162
00:06:33,467 --> 00:06:35,100
-is going to be
the sushi menorah.
-Yeah.
163
00:06:35,100 --> 00:06:38,567
[Maneet] Only because
there are so many
different components.
164
00:06:38,567 --> 00:06:39,667
I think you're
absolutely right, chef.
165
00:06:39,667 --> 00:06:41,767
Because even breaking
down the sushi,
166
00:06:41,767 --> 00:06:44,066
for whatever end goal
that you wanna do,
it's gonna take time.
167
00:06:44,066 --> 00:06:45,767
[Scott] There are so
many different directions
these chefs
168
00:06:45,767 --> 00:06:47,767
can go in with
these ingredients.
169
00:06:47,767 --> 00:06:51,667
Holiday pasta,
these have fun little
holiday-themed shapes,
170
00:06:51,667 --> 00:06:53,400
and I can definitely
work with this.
171
00:06:53,400 --> 00:06:54,500
For my dish,
172
00:06:54,500 --> 00:06:57,667
I'm making creamy imitation
crab holiday pasta.
173
00:06:57,667 --> 00:06:59,266
My inspiration for this dish,
174
00:06:59,266 --> 00:07:02,300
is the macaroni au gratin
that we make in Haiti.
175
00:07:02,300 --> 00:07:03,567
While my pasta's cooking,
176
00:07:03,567 --> 00:07:05,166
I start making my cream sauce.
177
00:07:05,166 --> 00:07:07,467
I'm going to use
the sardine candy cane,
178
00:07:07,467 --> 00:07:09,800
the citron,
and the imitation crab,
179
00:07:09,800 --> 00:07:10,967
and get that cooking.
180
00:07:13,000 --> 00:07:15,166
I'm competing for
American Cancer Society.
181
00:07:15,166 --> 00:07:18,700
In 2018, I lost my aunt
to colon cancer,
182
00:07:18,700 --> 00:07:21,266
so I would like to give
back to this charity.
183
00:07:23,967 --> 00:07:27,100
[Boots] I am competing
for the Boys & Girls Club
of Harlem.
184
00:07:27,100 --> 00:07:29,900
I live in Harlem.
I work at Harlem.
185
00:07:29,900 --> 00:07:31,867
If I can give back
to my community,
186
00:07:31,867 --> 00:07:33,800
then I'm gonna do
everything I can to do that.
187
00:07:33,800 --> 00:07:35,567
Next, I get started
on my mornay.
188
00:07:35,567 --> 00:07:37,600
So I go grab some heavy cream,
189
00:07:37,600 --> 00:07:40,700
some cheddar cheese,
some gruyère cheese,
and some parm.
190
00:07:40,700 --> 00:07:42,166
I add some nutmeg,
191
00:07:42,166 --> 00:07:45,000
and then I crush
the sardine candy cane,
192
00:07:45,000 --> 00:07:47,100
and add that to the mornay.
193
00:07:47,100 --> 00:07:49,800
Candy canes have a taste
of, you know, it's sweet,
194
00:07:49,800 --> 00:07:53,033
but also has that fishy,
umami taste to it.
195
00:07:53,800 --> 00:07:55,266
And I want to add bacon
196
00:07:55,266 --> 00:07:57,367
to get more smokiness
to my dish.
197
00:07:57,367 --> 00:07:59,066
[Ted] Chefs Boots,
what are you building, sir?
198
00:07:59,066 --> 00:08:01,166
I, I got it, man!
I'm making a sardine
199
00:08:01,166 --> 00:08:03,567
candy cane mac and cheese,
200
00:08:03,567 --> 00:08:05,200
with some, uh, grilled salmon!
201
00:08:05,200 --> 00:08:07,166
Did he say
a sardine candy cane
202
00:08:07,166 --> 00:08:08,567
-mac and cheese?
-[Boots] Let's go!
Let's go, guys!
203
00:08:08,567 --> 00:08:09,567
Giddy up, chef!
204
00:08:09,567 --> 00:08:11,266
[chuckles] Giddy up!
205
00:08:13,100 --> 00:08:16,066
This is a tough guy...
206
00:08:16,066 --> 00:08:17,867
[Kaleena] I'm using
the juice from the citrons,
207
00:08:17,867 --> 00:08:19,567
to add some acidity
to the curry.
208
00:08:19,567 --> 00:08:22,066
It's actually quite pulpy,
209
00:08:22,066 --> 00:08:25,233
-and really hard
to get any juice out of.
-[Kaleena groans]
210
00:08:26,567 --> 00:08:29,166
[Kaleena] So I'm hoping
the lemongrass will accentuate
211
00:08:29,166 --> 00:08:32,066
the flavor of the citron.
212
00:08:32,066 --> 00:08:34,367
I'm seasoning the curry
with fish sauce,
213
00:08:34,367 --> 00:08:36,734
and a little bit
of green curry paste.
214
00:08:39,867 --> 00:08:42,867
[Annisha] Food that
remind me of the holidays
are very special,
215
00:08:42,867 --> 00:08:45,000
because I come from
two different cultures
216
00:08:45,000 --> 00:08:47,367
and they cook
completely different things
for the holidays.
217
00:08:47,367 --> 00:08:49,500
My dad is Venezuelan,
my mom is Mexican.
218
00:08:49,500 --> 00:08:51,367
It's a mix of everything.
219
00:08:51,367 --> 00:08:54,300
I know that I need
a sauce for my taquito.
220
00:08:54,300 --> 00:08:56,200
I'm gonna use
the sardine candy canes
221
00:08:56,200 --> 00:08:59,567
to make, like, uh,
umami-flavor, like, salsa.
222
00:09:02,467 --> 00:09:04,900
And then I decided
to make two sauces.
223
00:09:04,900 --> 00:09:06,500
For this next salsa,
224
00:09:06,500 --> 00:09:07,967
I'm gonna do a poblano sauce,
225
00:09:07,967 --> 00:09:09,166
and I think
I'm gonna thick it up
226
00:09:09,166 --> 00:09:11,066
with the rice
from the sushi menorah.
227
00:09:13,367 --> 00:09:15,500
[Kaleena] Behind, behind!
Coming down, coming down!
Coming down, coming down!
228
00:09:15,500 --> 00:09:17,967
I grab capers, and I throw
them into the fryer,
229
00:09:17,967 --> 00:09:20,033
just to give that
crunch element.
230
00:09:20,867 --> 00:09:23,066
Since winning Chopped,
I had my daughter.
231
00:09:23,066 --> 00:09:25,100
I was five months pregnant
when I did the show.
232
00:09:25,100 --> 00:09:27,266
And I decided to become
a culinary instructor.
233
00:09:27,266 --> 00:09:29,600
And the best part
of the change in career,
234
00:09:29,600 --> 00:09:31,467
being able to spend
time with my daughter.
235
00:09:31,467 --> 00:09:32,533
Getting holidays off.
236
00:09:33,567 --> 00:09:36,100
Five minutes to go, chefs!
237
00:09:36,100 --> 00:09:38,634
Boots is still not
even finished with his
mac and cheese yet.
238
00:09:39,600 --> 00:09:40,967
[Boots] I look at the clock,
and I realize
239
00:09:40,967 --> 00:09:43,266
that my pasta is not
boiling fast enough.
240
00:09:43,266 --> 00:09:44,600
If my pasta is undercooked,
241
00:09:44,600 --> 00:09:46,066
then I'm gonna get cut
in the first round.
242
00:09:46,800 --> 00:09:47,934
Come on, come on...
243
00:09:54,800 --> 00:09:56,700
[Christina] Behind...
244
00:09:56,700 --> 00:09:59,100
I go check on my pasta,
and it's not cooking
fast enough.
245
00:09:59,100 --> 00:10:00,400
So I crank up the heat.
246
00:10:00,400 --> 00:10:01,767
Boots is a little bit behind.
247
00:10:01,767 --> 00:10:03,767
He's not assembling yet.
248
00:10:03,767 --> 00:10:05,467
[Boots] This is for charity,
but I do want to win.
249
00:10:05,467 --> 00:10:07,000
I'm a competitor,
at the end of the day.
250
00:10:07,000 --> 00:10:08,800
Well, you know,
if my pasta's undercooked,
251
00:10:08,800 --> 00:10:10,567
then I'm gonna get cut
in the first round.
252
00:10:10,567 --> 00:10:12,000
[Eric] There's six minutes
on the clock,
253
00:10:12,000 --> 00:10:13,266
and Boots is still
not even finished
254
00:10:13,266 --> 00:10:14,266
with his mac and cheese yet.
255
00:10:14,266 --> 00:10:16,266
This does sound like
the holidays, right?
256
00:10:16,266 --> 00:10:18,400
There's chaos going
on in the house...
257
00:10:18,400 --> 00:10:19,767
[Eric] I mean,
these are Grand Champions.
258
00:10:19,767 --> 00:10:21,367
They have,
went through the gauntlet
259
00:10:21,367 --> 00:10:22,767
of beating so many other
260
00:10:22,767 --> 00:10:24,166
great competitors that have
walked into this kitchen.
261
00:10:24,166 --> 00:10:26,166
The fact that they're all
going against each other,
262
00:10:26,166 --> 00:10:28,066
I mean, the stakes
are super, super high.
263
00:10:28,500 --> 00:10:29,800
[Boots] Let's go, guys!
264
00:10:29,800 --> 00:10:31,767
[Boots] At this point,
my sauce is tightening up.
265
00:10:31,767 --> 00:10:34,767
I check on my pasta,
it's ready al dente.
266
00:10:34,767 --> 00:10:36,367
So I'm a little relieved.
267
00:10:39,600 --> 00:10:41,767
[Kaleena] Behind, behind!
Coming down, coming down!
Coming down, coming down!
268
00:10:41,767 --> 00:10:45,300
There is this crazy
frenzy in this kitchen.
269
00:10:45,300 --> 00:10:47,266
Behind. Coming down.
Coming down, hot.
270
00:10:47,266 --> 00:10:48,467
[Annisha] This is
the time where
271
00:10:48,467 --> 00:10:50,800
I don't know if I'm doing
everything correctly,
272
00:10:50,800 --> 00:10:52,066
or if I'm missing something.
273
00:10:56,000 --> 00:10:58,367
[Maneet] Kaleena is making
the soup bowls,
274
00:10:58,367 --> 00:10:59,500
she's taken some of the sushi,
275
00:10:59,500 --> 00:11:01,000
and she's put it
at the base of the bowl.
276
00:11:01,000 --> 00:11:02,900
And then she's going to put
a hot broth over it,
277
00:11:02,900 --> 00:11:05,467
-which I think
is such a great idea.
-[Scott] Yeah.
278
00:11:05,467 --> 00:11:07,667
[Kaleena] I want it
to be raw at this point,
279
00:11:07,667 --> 00:11:10,467
so that when I pour
the broth over it,
280
00:11:10,467 --> 00:11:12,734
it cooks it a little bit,
but it doesn't overcook it.
281
00:11:14,467 --> 00:11:15,567
[Eric and Ted]
Let's go, chefs!
282
00:11:15,567 --> 00:11:17,667
-Come on, Grand Champs!
-Let's get it all done!
283
00:11:17,667 --> 00:11:19,367
I grab a little bit
of the pasta water,
284
00:11:19,367 --> 00:11:21,166
and I just mix
everything together.
285
00:11:21,166 --> 00:11:22,467
[Maneet] Let's go,
let's go, let's go!
286
00:11:22,467 --> 00:11:23,567
[Eric] Let's knock
this out, baby!
287
00:11:23,567 --> 00:11:24,667
Let's knock it out! Let's go!
288
00:11:24,667 --> 00:11:25,834
[Ted] One minute, chefs!
289
00:11:27,166 --> 00:11:28,667
So time has gone, once again.
290
00:11:28,667 --> 00:11:31,266
I add some cotija,
291
00:11:31,266 --> 00:11:33,800
and I put some citron zest.
292
00:11:33,800 --> 00:11:35,700
Let's get it done,
let's get it done!
293
00:11:35,700 --> 00:11:37,567
[Christina] I finish
garnishing my plate
294
00:11:37,567 --> 00:11:40,300
by adding chili garlic oil.
295
00:11:40,300 --> 00:11:42,667
Microplaning some
of the sardine candy cane,
296
00:11:42,667 --> 00:11:44,500
and also, I grate
a little bit more
297
00:11:44,500 --> 00:11:46,200
of the citron onto the pasta.
298
00:11:46,200 --> 00:11:47,367
Somehow, we find ourselves
299
00:11:47,367 --> 00:11:49,333
at the end of the round
here, chefs!
300
00:11:49,767 --> 00:11:51,667
Ten. Nine.
301
00:11:51,667 --> 00:11:53,433
Eight. Seven.
302
00:11:53,800 --> 00:11:55,667
Six. Five.
303
00:11:55,667 --> 00:11:57,700
Four. Three.
304
00:11:57,700 --> 00:11:59,367
Two. One!
305
00:11:59,367 --> 00:12:01,166
-Time's up!
-[Eric] Great job, chefs!
306
00:12:01,166 --> 00:12:02,367
Good job!
307
00:12:03,700 --> 00:12:05,000
Rock out, rock out.
308
00:12:05,000 --> 00:12:06,300
Good job, chefs.
Good job, chefs.
309
00:12:06,300 --> 00:12:07,667
Good job, chefs.
310
00:12:08,700 --> 00:12:10,266
[Boots exhales]
After that round,
311
00:12:10,266 --> 00:12:12,000
I feel as though the cobwebs
are shaken off,
312
00:12:12,000 --> 00:12:13,900
so, now I'm feeling good.
313
00:12:13,900 --> 00:12:15,700
[Annisha] We all
cook so different,
314
00:12:15,700 --> 00:12:18,233
so I'm very intrigued to see
what's gonna happen.
315
00:12:25,400 --> 00:12:26,767
Chopped Grand Champions!
316
00:12:26,767 --> 00:12:29,100
You have arrived
at the chopping block.
317
00:12:29,100 --> 00:12:30,867
For the first course,
we asked you
318
00:12:30,867 --> 00:12:34,667
to make appetizers
with sardine candy canes,
319
00:12:34,667 --> 00:12:36,033
holiday pasta,
320
00:12:36,467 --> 00:12:37,700
citron,
321
00:12:37,700 --> 00:12:39,433
and a sushi menorah.
322
00:12:40,200 --> 00:12:43,166
-Chef Kaleena?
-I have made a sardine
323
00:12:43,166 --> 00:12:46,266
candy cane
curry-inspired soup.
324
00:12:50,266 --> 00:12:52,467
Kaleena, when you
think of the holidays,
325
00:12:52,467 --> 00:12:55,567
it is chilly outside,
a bowl of soup,
326
00:12:55,567 --> 00:12:56,767
I think it's a great idea.
327
00:12:56,767 --> 00:12:59,567
This green curry that
you've made as a base,
328
00:12:59,567 --> 00:13:00,734
is so flavorful.
329
00:13:01,667 --> 00:13:04,200
The idea of using
the sushi menorah,
330
00:13:04,200 --> 00:13:06,900
just the tuna
and the salmon from it,
331
00:13:06,900 --> 00:13:08,500
and just putting it
at the base?
332
00:13:08,500 --> 00:13:10,166
Great idea.
333
00:13:10,166 --> 00:13:13,900
I'm really not getting
the citron at all.
334
00:13:13,900 --> 00:13:15,934
But overall, I think,
a great start.
335
00:13:16,367 --> 00:13:17,667
Thank you. Thanks, chef.
336
00:13:17,667 --> 00:13:20,667
Chef Kaleena, I think this
is a really wonderful
337
00:13:20,667 --> 00:13:22,300
interpretation of, uh,
338
00:13:22,300 --> 00:13:24,166
what you should do
with this basket.
339
00:13:24,166 --> 00:13:26,000
I'm gonna have to disagree
with chef Maneet.
340
00:13:26,000 --> 00:13:27,467
I think using the lemongrass
341
00:13:27,467 --> 00:13:30,367
is a really nice way
to accentuate the citron.
342
00:13:30,367 --> 00:13:32,600
-It's just
absolutely delicious.
-Thanks, chef.
343
00:13:32,600 --> 00:13:34,567
I love the flavors
you developed.
344
00:13:34,567 --> 00:13:37,000
That green curry
approach is really smart.
345
00:13:37,000 --> 00:13:38,767
And Maneet's right.
A little bit of lime juice,
346
00:13:38,767 --> 00:13:40,800
a little bit of that
microplaned citron in there
347
00:13:40,800 --> 00:13:43,467
would kind of recreate
those perfumes,
348
00:13:43,467 --> 00:13:44,767
-that you're looking for.
-Heard.
349
00:13:44,767 --> 00:13:47,266
[Scott] And also,
there was just too much pasta,
350
00:13:47,266 --> 00:13:49,166
not enough of that beautiful
broth that you created.
351
00:13:49,166 --> 00:13:51,400
Thanks, chef. Thank you.
352
00:13:51,400 --> 00:13:53,767
From chef Kaleena
to chef Christina.
353
00:13:53,767 --> 00:13:57,100
I made creamy crab
holiday pasta.
354
00:13:57,100 --> 00:13:58,600
My parents are from Haiti,
355
00:13:58,600 --> 00:14:01,367
so this reminded me
of the macaroni au gratin
356
00:14:01,367 --> 00:14:02,834
that we make over there.
357
00:14:03,600 --> 00:14:05,567
Chef Christina, I love the use
358
00:14:05,567 --> 00:14:08,000
of the sardine candy canes
in the cream sauce.
359
00:14:08,000 --> 00:14:10,300
It gives almost, like,
a sweetness to it,
360
00:14:10,300 --> 00:14:11,867
that was a really,
really smart play.
361
00:14:11,867 --> 00:14:13,500
Taking that imitation crab
out of the sushi menorah.
362
00:14:13,500 --> 00:14:15,767
Unfortunately though, for me,
363
00:14:15,767 --> 00:14:18,266
it's the citron
that is completely lost.
364
00:14:18,266 --> 00:14:19,667
[Scott] Yeah, I agree.
That citron.
365
00:14:19,667 --> 00:14:21,400
I mean, treat it like
a pasta mornay, right?
366
00:14:21,400 --> 00:14:23,066
You cut that citron up,
367
00:14:23,066 --> 00:14:25,567
and put it right in the pasta
when you're cooking it.
368
00:14:25,567 --> 00:14:28,266
[Maneet] My favorite bite
was when I got the capers.
369
00:14:28,266 --> 00:14:31,100
Because it had that bright
pop of saltiness,
370
00:14:31,100 --> 00:14:33,900
which added so much
to the entire dish.
371
00:14:33,900 --> 00:14:35,800
I love the idea of a pasta,
372
00:14:35,800 --> 00:14:38,500
and I do think that this
needed a little bit more time.
373
00:14:38,500 --> 00:14:40,500
-Thank you.
-Thank you, chef Christina.
374
00:14:40,500 --> 00:14:41,700
Next up, chef Boots.
375
00:14:41,700 --> 00:14:44,567
I made a seafood
mac and cheese
376
00:14:44,567 --> 00:14:45,967
winter pasta for you guys.
377
00:14:48,700 --> 00:14:52,266
Well, chef, I gotta tell you.
I think the flavor you
developed is great.
378
00:14:52,266 --> 00:14:55,000
The sauce itself is,
uh, really interesting.
379
00:14:55,000 --> 00:14:57,467
The one thing that's a little
bit of a misstep for me
380
00:14:57,467 --> 00:14:58,667
is the actual salmon.
381
00:14:58,667 --> 00:15:00,567
-It's really overcooked.
-Yeah. Yeah.
382
00:15:00,567 --> 00:15:02,100
[Scott] But overall, I think
it's a really good version
383
00:15:02,100 --> 00:15:03,900
-of a mac and cheese.
-Thanks.
384
00:15:03,900 --> 00:15:05,900
I actually don't
need the lardons.
385
00:15:05,900 --> 00:15:07,467
The smoke is interesting,
though, right?
386
00:15:07,467 --> 00:15:09,467
-Like, that little backdrop...
-[Eric] It gives you a little
linger of smoke.
387
00:15:09,467 --> 00:15:11,567
-It does, yeah.
-I mean, I got
"tastes like bacon"
388
00:15:11,567 --> 00:15:12,767
across my chest,
so I have to, like,
389
00:15:12,767 --> 00:15:14,667
-stay true to form, bro.
-[Eric laughs]
390
00:15:14,667 --> 00:15:16,000
[chuckling] Tastes like bacon.
391
00:15:16,000 --> 00:15:17,300
Well, you definitely got that.
392
00:15:17,300 --> 00:15:19,100
-So yeah, thank you.
-Mm-hmm. Thanks.
393
00:15:19,100 --> 00:15:22,266
The flavors that you've
created over even the sauce,
it's delicious.
394
00:15:22,266 --> 00:15:25,500
There is comfort
in each and every bite.
395
00:15:25,500 --> 00:15:29,200
To put the sardine
candy cane in the sauce,
396
00:15:29,200 --> 00:15:30,767
so you get a little
bit of the sweetness,
397
00:15:30,767 --> 00:15:32,266
you get that funkiness also,
398
00:15:32,266 --> 00:15:34,266
and with the nutmeg, the dill?
399
00:15:34,266 --> 00:15:36,166
In some crazy world,
400
00:15:36,166 --> 00:15:38,066
-it actually works.
-[chuckles] It works!
401
00:15:39,400 --> 00:15:41,767
Thank you, chef Boots.
Finally, chef Annisha.
402
00:15:41,767 --> 00:15:45,066
I made a taquito pasta.
403
00:15:46,400 --> 00:15:48,467
Chef, how is your dish
holiday-inspired?
404
00:15:48,467 --> 00:15:50,200
After the 27 of December,
405
00:15:50,200 --> 00:15:51,967
my mom puts
the mashed potato in tacos.
406
00:15:51,967 --> 00:15:53,567
'Cause we are just tired
of the holiday food.
407
00:15:53,567 --> 00:15:55,700
-[all chuckling]
-[Ted] Yes!
408
00:15:55,700 --> 00:15:58,867
What you've given us is not
only different flavors,
409
00:15:58,867 --> 00:16:00,266
but textures.
410
00:16:00,266 --> 00:16:02,166
And that makes
it really addictive.
411
00:16:02,166 --> 00:16:05,467
The sardine candy cane
in the salsa verde?
412
00:16:06,100 --> 00:16:07,667
-Genius.
-Thank you.
413
00:16:07,667 --> 00:16:09,367
[Maneet] I would have
probably liked
414
00:16:09,367 --> 00:16:12,000
the taquitos to be fried
a little bit more,
415
00:16:12,000 --> 00:16:13,467
because you put
the sauce on it,
416
00:16:13,467 --> 00:16:16,000
-so a little bit
of it got soggy.
-Thank you.
417
00:16:16,000 --> 00:16:18,467
Chef, you took something
from your childhood,
418
00:16:18,467 --> 00:16:20,166
and it's perfect
for the Chopped setting.
419
00:16:20,166 --> 00:16:21,467
I might agree with chef,
420
00:16:21,467 --> 00:16:23,567
the crispiness in some
parts of my taquito
421
00:16:23,567 --> 00:16:25,066
is a little bit soft, but,
422
00:16:25,066 --> 00:16:26,533
I don't care. It's so good.
423
00:16:29,600 --> 00:16:30,767
This is awesome.
424
00:16:30,767 --> 00:16:33,400
-Thank you so much!
-Great flavors.
Beautiful balance.
425
00:16:33,400 --> 00:16:36,467
The salsas that you made
in addition to the crema,
426
00:16:36,467 --> 00:16:38,567
even the little zest of citron
427
00:16:38,567 --> 00:16:39,900
on top of the crema.
428
00:16:39,900 --> 00:16:40,900
You know what you're doing.
429
00:16:40,900 --> 00:16:42,233
Thank you. Appreciate it.
430
00:16:42,600 --> 00:16:43,867
[Ted] All right!
431
00:16:45,767 --> 00:16:47,367
Only three Grand Champions
432
00:16:47,367 --> 00:16:49,467
will get to cook
holiday entrées.
433
00:16:50,667 --> 00:16:52,100
[Kaleena] Kinda crazy.
434
00:16:52,100 --> 00:16:53,867
I mean, my heart's, like,
still kind of, like, beating.
435
00:16:53,867 --> 00:16:56,100
I wanna say I think I'm safe,
436
00:16:56,100 --> 00:16:58,133
but to be honest,
you never know.
437
00:17:01,166 --> 00:17:03,900
I could be on
the chopping block.
I overcooked my salmon,
438
00:17:03,900 --> 00:17:05,567
so, I could also be on there,
439
00:17:05,567 --> 00:17:08,100
but all my flavors,
my rubs were right,
440
00:17:08,100 --> 00:17:10,367
I mean, I think
I might have a chance.
441
00:17:20,567 --> 00:17:23,967
So, whose dish
is on the chopping block?
442
00:17:30,900 --> 00:17:31,967
Chef Christina,
443
00:17:31,967 --> 00:17:33,900
you've been chopped. Judges?
444
00:17:33,900 --> 00:17:35,300
Christina, it was amazing
445
00:17:35,300 --> 00:17:36,767
to see you back
in the kitchen.
446
00:17:36,767 --> 00:17:38,867
But in the appetizer round,
447
00:17:38,867 --> 00:17:41,300
the holiday pasta
was under seasoned.
448
00:17:41,300 --> 00:17:43,834
And the citron
was lost in the dish.
449
00:17:44,500 --> 00:17:46,667
And so, we had to chop you.
450
00:17:46,667 --> 00:17:49,000
Thank you.
It was an honor to be here.
451
00:17:49,000 --> 00:17:51,367
-[Ted] Thank you, chef.
-Bye.
452
00:17:53,700 --> 00:17:56,166
[Christina] Unfortunately,
this time around,
453
00:17:56,166 --> 00:17:58,700
it was not my time to shine.
454
00:17:58,700 --> 00:18:01,000
And it's okay.
My daughter will watch this
455
00:18:01,000 --> 00:18:02,533
and see, never give up.
456
00:18:04,600 --> 00:18:07,066
Chef Kaleena,
chef Boots, chef Annisha.
457
00:18:07,500 --> 00:18:09,066
Once again, don't expect
458
00:18:09,066 --> 00:18:11,800
sugar plum simplicity
from these baskets.
459
00:18:11,800 --> 00:18:13,767
[Boots] All right. Ready?
460
00:18:13,767 --> 00:18:15,967
-[Kaleena exhales]
-Check out what's inside!
461
00:18:16,967 --> 00:18:18,667
-[all laugh]
-[Scott] Oh, wow.
462
00:18:18,667 --> 00:18:20,100
Oh my gosh.
463
00:18:20,100 --> 00:18:22,767
[Ted] And what,
to your wondering eyes,
should appear,
464
00:18:22,767 --> 00:18:24,900
-but a Santa Claus meatloaf?
-[Boots laughing]
465
00:18:24,900 --> 00:18:26,400
[Boots laughing] Ho-ho!
466
00:18:26,400 --> 00:18:28,200
This is gonna be fun, guys!
467
00:18:28,200 --> 00:18:30,000
[Ted] There's also
sword lettuce.
468
00:18:30,000 --> 00:18:31,433
[Kaleena] Really nice green.
469
00:18:32,467 --> 00:18:33,867
[Ted] Camel rib-eye roast.
470
00:18:33,867 --> 00:18:34,967
What?
471
00:18:36,500 --> 00:18:37,600
What is this drink?
472
00:18:37,600 --> 00:18:39,367
[Ted] And a mistletoe martini.
473
00:18:39,367 --> 00:18:40,700
[Scott] A mistletoe martini?
474
00:18:40,700 --> 00:18:42,100
[chuckling] Do we
have to kiss?
475
00:18:42,100 --> 00:18:43,667
-That's how you win.
-[laughs]
476
00:18:43,667 --> 00:18:45,734
You have just half
an hour to work.
477
00:18:47,567 --> 00:18:48,467
Clock starts now!
478
00:18:48,467 --> 00:18:50,700
-[judges] Let's go, chefs!
-[judges clapping]
479
00:18:50,700 --> 00:18:53,166
-Ho, ho, ho!
-[Eric] Let's go!
480
00:18:56,100 --> 00:18:58,767
I'm heading into
the entrée round
481
00:18:58,767 --> 00:19:00,967
with Boots and Annisha.
482
00:19:00,967 --> 00:19:02,667
Annisha plays the game well.
483
00:19:02,667 --> 00:19:04,467
Boots seems very experienced.
484
00:19:04,467 --> 00:19:05,567
And to be honest,
485
00:19:05,567 --> 00:19:09,867
I feel like I need to watch
out for both of them.
486
00:19:09,867 --> 00:19:12,000
Pot pie is the first thing
that runs through my head,
487
00:19:12,000 --> 00:19:14,367
because, again,
being from Seattle,
488
00:19:14,367 --> 00:19:15,867
we want something warm,
489
00:19:15,867 --> 00:19:17,667
and comforting,
around the holidays.
490
00:19:18,266 --> 00:19:20,500
So, I'm making a camel
491
00:19:20,500 --> 00:19:22,867
and Santa Claus
meatloaf pot pie,
492
00:19:22,867 --> 00:19:25,767
topped with a sword
lettuce drop biscuit.
493
00:19:25,767 --> 00:19:28,266
I'm adding the sword lettuce
to my biscuits,
494
00:19:28,266 --> 00:19:30,367
to act as a fresh herb.
495
00:19:30,367 --> 00:19:33,367
So Kaleena is doing biscuits,
496
00:19:33,367 --> 00:19:35,567
cooking against a guy
who just opened a biscuit.
497
00:19:35,567 --> 00:19:36,867
[Eric chuckles] That's true.
498
00:19:36,867 --> 00:19:38,967
-She's got a little
chutzpah, I like that.
-[Eric] I like it.
499
00:19:40,767 --> 00:19:41,867
While the biscuits are baking,
500
00:19:41,867 --> 00:19:44,200
I get started on
the base of my pot pie.
501
00:19:44,200 --> 00:19:46,000
This is so weird.
502
00:19:46,000 --> 00:19:47,367
I'm using the raw ground beef
503
00:19:47,367 --> 00:19:50,000
from the Santa Claus meatloaf
in my pot pie filling.
504
00:19:50,000 --> 00:19:52,667
So, judges, what is
the lump of coal
505
00:19:52,667 --> 00:19:54,200
-ingredient in this basket?
-[judges chuckling]
506
00:19:54,200 --> 00:19:56,467
Yeah, Ted, I definitely think
it's that camel ribeye roast.
507
00:19:56,467 --> 00:19:59,467
[Maneet] Naturally-speaking,
camels are very lean.
508
00:19:59,467 --> 00:20:00,567
[Scott] This needs
to be broken down.
509
00:20:00,567 --> 00:20:03,066
Sliced super-thin,
pounded out,
510
00:20:03,066 --> 00:20:06,000
chopped up,
something like that.
511
00:20:06,000 --> 00:20:07,467
[Boots] I actually didn't know
you could eat camel.
512
00:20:07,467 --> 00:20:09,667
But, protein's a protein
in my book,
513
00:20:09,667 --> 00:20:12,767
so I'm going to pound it
to tenderize it a little bit.
514
00:20:12,767 --> 00:20:15,166
I'm making a grilled
camel ribeye,
515
00:20:15,166 --> 00:20:17,667
with a mistletoe martini
barbecue sauce.
516
00:20:17,667 --> 00:20:20,767
A Santa Claus mashed
potato croquette,
517
00:20:20,767 --> 00:20:23,333
and a sword
lettuce chimichurri.
518
00:20:24,667 --> 00:20:26,800
[Eric] So this,
uh, mistletoe martini.
519
00:20:26,800 --> 00:20:28,467
Interesting. So,
when I think of martini,
520
00:20:28,467 --> 00:20:30,000
classically, you got gin,
521
00:20:30,000 --> 00:20:31,500
you got a little bit
of dry vermouth,
522
00:20:31,500 --> 00:20:33,667
but this one, obviously,
is going on a holiday spin.
523
00:20:33,667 --> 00:20:36,100
We have vodka,
we have elderflower liquor,
524
00:20:36,100 --> 00:20:37,300
we have cranberry juice.
525
00:20:37,300 --> 00:20:39,266
So it's giving you
a nice kind of floral note
526
00:20:39,266 --> 00:20:41,066
but it's super sweet.
527
00:20:41,066 --> 00:20:42,767
[Boots]
Mistletoe martini, it's sweet
528
00:20:42,767 --> 00:20:44,467
so I'm gonna use that
as a sweet element
529
00:20:44,467 --> 00:20:46,000
in my barbecue sauce.
530
00:20:46,000 --> 00:20:49,500
I go grab
some ketchup, molasses,
apple cider vinegar,
531
00:20:49,500 --> 00:20:53,100
and some Worcestershire
to make a Memphis
barbecue sauce.
532
00:20:53,100 --> 00:20:54,667
So next, I get started on my
potato croquette,
533
00:20:54,667 --> 00:20:55,800
and I take the mashed potatoes
534
00:20:55,800 --> 00:20:57,166
from the Santa Claus meatloaf.
535
00:20:57,166 --> 00:20:59,100
[Ted]
The Santa Claus meatloaf,
536
00:20:59,100 --> 00:21:02,200
it's cooked mashed potatoes
on top of raw ground beef,
537
00:21:02,200 --> 00:21:05,900
eyes made from olives,
lips from red pepper.
538
00:21:05,900 --> 00:21:07,367
They can choose
the mashed potatoes.
539
00:21:07,367 --> 00:21:09,100
They can use a little bit
of that ketchup if they like.
540
00:21:09,100 --> 00:21:10,667
[Scott] Make some kind
of a bolognaise...
541
00:21:10,667 --> 00:21:13,066
-...make some kind of
a meat ragu.
-[Eric] Yeah.
542
00:21:13,066 --> 00:21:15,567
[Boots]
I run to the deep fryer
and I drop it in.
543
00:21:16,967 --> 00:21:19,200
I look over.
Kaleena's making a biscuit.
544
00:21:19,200 --> 00:21:20,867
I'm like, you know,
I'm the biscuit guy.
545
00:21:20,867 --> 00:21:23,934
I was saving biscuits
for my dessert
[laughing] round.
546
00:21:26,567 --> 00:21:28,967
[Annisha] What I'm trying
to accomplish in this dish
is just bringing
547
00:21:28,967 --> 00:21:31,266
all these
different cultures together
548
00:21:31,266 --> 00:21:33,033
and then just make it
feel like home.
549
00:21:33,700 --> 00:21:35,367
I'm making
camel-beef meatballs
550
00:21:35,367 --> 00:21:38,700
with garlic mashed potatoes
and salsa borracha.
551
00:21:38,700 --> 00:21:42,166
To make my meatballs,
I'm adding my camel,
552
00:21:42,166 --> 00:21:44,700
my Santa Claus meatloaf,
553
00:21:44,700 --> 00:21:46,266
and I'm putting it all
in the processor.
554
00:21:47,066 --> 00:21:50,033
I'm adding
some onion and apple.
555
00:21:52,700 --> 00:21:56,967
The charity
that I'm competing for
is Justice for Migrant Women.
556
00:21:56,967 --> 00:21:59,266
There's nothing better than
using your own talent
557
00:21:59,266 --> 00:22:01,033
to be able to help
other people.
558
00:22:02,767 --> 00:22:04,100
[Kaleena]
I'm sautéing the camel
559
00:22:04,100 --> 00:22:06,100
with the ground beef
from the meatloaf.
560
00:22:06,100 --> 00:22:08,066
I'm hoping some of the fat
from the ground beef
561
00:22:08,066 --> 00:22:11,467
will help balance out
how lean the camel meat is.
562
00:22:11,467 --> 00:22:14,900
I grab
the little sprig of rosemary
from the martini.
563
00:22:14,900 --> 00:22:18,800
I use some diced onion,
some carrot, some fennel.
564
00:22:18,800 --> 00:22:20,667
-Behind, behind.
Coming through.
-[Boots] I'm behind.
565
00:22:20,667 --> 00:22:23,300
This kind of frenzy
that we see in
the Chopped kitchen
566
00:22:23,300 --> 00:22:26,900
is no different from
the frenzy that we feel
during the holidays.
567
00:22:26,900 --> 00:22:30,100
Chef Kaleena is moving.
I mean, capital M.
568
00:22:30,100 --> 00:22:32,667
The Chopped kitchen
brings a certain kind of chaos
569
00:22:32,667 --> 00:22:34,667
[chuckling] I guess that
you can't find somewhere else.
570
00:22:38,000 --> 00:22:40,166
[Boots] So, the sword lettuce
is pretty bitter
571
00:22:40,166 --> 00:22:41,667
so I want to make
the chimichurri with this.
572
00:22:41,667 --> 00:22:43,967
I grab shallots, some parsley,
573
00:22:43,967 --> 00:22:46,166
some cilantro,
and some garlic.
574
00:22:49,967 --> 00:22:52,200
[Annisha] In salsa borrachas
you usually roast
the ingredients.
575
00:22:52,200 --> 00:22:55,000
In this case,
I'm roasting the tomatoes.
576
00:22:55,000 --> 00:22:57,767
I'm gonna use
the sword lettuce part
for my salsa
577
00:22:57,767 --> 00:22:59,066
so I'm gonna grill it.
578
00:22:59,066 --> 00:23:01,867
And then I'm adding in
the mistletoe martini.
579
00:23:01,867 --> 00:23:04,667
Salsa borracha
basically means, like,
drunken salsa.
580
00:23:04,667 --> 00:23:06,767
So you're, like,
giving alcohol to a salsa.
581
00:23:06,767 --> 00:23:08,867
And then I see
that my meatballs are ready,
582
00:23:08,867 --> 00:23:10,967
and I'm gonna throw them
in the deep fryer.
583
00:23:13,567 --> 00:23:15,900
[Kaleena] The pot pie filling
is coming along
584
00:23:15,900 --> 00:23:18,600
so I add a little bit
of cold butter
and some flour
585
00:23:18,600 --> 00:23:19,867
to kind of make a roux.
586
00:23:19,867 --> 00:23:21,600
And I'm adding some mushrooms
587
00:23:21,600 --> 00:23:25,200
just because I feel like
it's a classic pot pie
ingredient.
588
00:23:25,200 --> 00:23:26,567
I check on my biscuits
in the oven
589
00:23:26,567 --> 00:23:29,467
and I can see that they need
a little more time.
590
00:23:29,467 --> 00:23:31,467
-[Maneet] So,
Kaleena was making biscuits.
-[Scott] Right.
591
00:23:31,467 --> 00:23:32,567
They're still not cooked.
592
00:23:32,567 --> 00:23:34,100
Two minute warning, Chefs.
593
00:23:34,100 --> 00:23:35,800
All four ingredients, Chefs.
594
00:23:35,800 --> 00:23:38,066
Do not forget to look
at the basket.
595
00:23:38,066 --> 00:23:41,400
Last thing that I have to do
is put all these ingredients
to plate.
596
00:23:41,400 --> 00:23:44,000
Come on. Bring it home
for the holidays.
597
00:23:44,000 --> 00:23:46,700
Don't ruin the holidays
the way Scott always does.
598
00:23:46,700 --> 00:23:49,767
[Scott and Maneet laugh]
599
00:23:49,767 --> 00:23:52,000
[Boots] First,
I place my croquette
on the plate.
600
00:23:52,000 --> 00:23:55,367
I smash it.
I fan out my caramel on top.
601
00:23:55,367 --> 00:23:56,800
Then I add my chimichurri.
602
00:23:56,800 --> 00:23:58,367
-[Maneet] Come on, Chefs!
-[Scott] Let's go, Chefs!
[claps]
603
00:23:58,367 --> 00:23:59,867
-[Eric] Come on now. [claps]
-[Maneet] We got it,
we got it!
604
00:23:59,867 --> 00:24:02,700
30 seconds, Chefs. 30 seconds.
605
00:24:02,700 --> 00:24:07,300
I check my biscuits again
and luckily they look perfect.
606
00:24:07,300 --> 00:24:11,500
[Ted]
We find ourselves at the end
of the round now, Chefs.
607
00:24:11,500 --> 00:24:16,467
Ten, nine, eight, seven, six,
608
00:24:16,467 --> 00:24:21,400
five, four, three, two, one.
609
00:24:21,400 --> 00:24:22,467
-Time's up.
-[Scott] Good job.
610
00:24:22,467 --> 00:24:24,066
-Good job. Good job.
-[Ted] Please step back.
611
00:24:28,166 --> 00:24:31,100
[Annisha] I feel like
always the second round
is the most complicated one
612
00:24:31,100 --> 00:24:32,767
because, like,
you're a step ahead
613
00:24:32,767 --> 00:24:34,934
but you're also a step behind
[chuckling] on winning.
614
00:24:37,000 --> 00:24:40,166
That round, actually,
I'm not gonna lie,
it felt good.
615
00:24:40,166 --> 00:24:41,767
First round
was my warm-up round.
616
00:24:41,767 --> 00:24:43,834
This was like,
"Let's get in it.
Let's play the game."
617
00:24:48,800 --> 00:24:50,533
[clock ticking]
618
00:24:58,967 --> 00:25:00,600
[Ted]
Returning grand champions
619
00:25:00,600 --> 00:25:03,467
on a quest to make memorable
holiday entrées.
620
00:25:03,467 --> 00:25:06,467
Your ingredients were
a Santa Claus meatloaf,
621
00:25:06,467 --> 00:25:08,000
sword lettuce,
622
00:25:08,000 --> 00:25:10,066
a camel ribeye roast,
623
00:25:10,066 --> 00:25:12,000
and a mistletoe martini.
624
00:25:12,000 --> 00:25:14,166
Chef Annisha,
please tell us about
your entrée.
625
00:25:14,166 --> 00:25:16,266
[Annisha] I made
camel-beef meatballs.
626
00:25:16,266 --> 00:25:19,734
I also made
the garlic mashed potatoes
and salsa borracha.
627
00:25:23,266 --> 00:25:25,100
That salsa borracha
that you created
628
00:25:25,100 --> 00:25:26,367
is just delicious.
629
00:25:26,900 --> 00:25:28,600
I love the depth of flavor.
630
00:25:28,600 --> 00:25:30,867
I like what you did with
the camel roast in particular
631
00:25:30,867 --> 00:25:33,800
by adding it
to the Santa Claus meatloaf.
632
00:25:33,800 --> 00:25:35,900
I think that texture
of the meatball
633
00:25:35,900 --> 00:25:37,100
you could have
manipulated a little bit.
634
00:25:37,100 --> 00:25:38,500
It's a little bit dense.
635
00:25:38,500 --> 00:25:40,500
Chef Scott hit on the head
with the first sentence.
636
00:25:40,500 --> 00:25:41,967
Depth of flavor.
637
00:25:41,967 --> 00:25:44,100
Give me salt, give me acid,
give me char,
638
00:25:44,100 --> 00:25:45,667
and you have it there
perfectly.
639
00:25:45,667 --> 00:25:48,467
I think maybe
creating the...
with the panache,
640
00:25:48,467 --> 00:25:50,467
probably starting off
with the apple first,
641
00:25:50,467 --> 00:25:51,767
blending that through,
642
00:25:51,767 --> 00:25:53,200
because I get a little bit
of chunks in there.
643
00:25:53,200 --> 00:25:55,000
Maybe an opportunity to put
some of the mashed potatoes
644
00:25:55,000 --> 00:25:56,800
-inside the meatball as well.
-Oh, the mashed potato. Yeah.
645
00:25:56,800 --> 00:25:59,000
You know what I mean?
But, again, really, really
strong flavors, Chef.
646
00:25:59,000 --> 00:26:00,400
Thank you.
647
00:26:00,400 --> 00:26:04,767
Annisha, what a creative use
of the mistletoe martini.
648
00:26:04,767 --> 00:26:06,166
The sweetness
doesn't overpower
649
00:26:06,166 --> 00:26:07,867
because you balanced it off
very well
650
00:26:07,867 --> 00:26:09,634
with the char and the acid.
651
00:26:10,000 --> 00:26:11,367
The meatballs.
652
00:26:11,367 --> 00:26:13,367
You should have gotten
the meat grinder
653
00:26:13,367 --> 00:26:17,000
instead of the food processor
because you made a paste.
654
00:26:17,000 --> 00:26:20,433
And that's why
the texture of the meatball
is being affected.
655
00:26:22,200 --> 00:26:23,367
[Ted] Thank you, Chef Annisha.
656
00:26:23,367 --> 00:26:24,667
Next up, Chef Boots.
657
00:26:24,667 --> 00:26:26,667
So I made, like,
a Memphis-style rub
658
00:26:26,667 --> 00:26:28,166
on the camel ribeye.
659
00:26:28,166 --> 00:26:31,400
I made a mistletoe martini
barbecue sauce,
660
00:26:31,400 --> 00:26:34,567
and then a Santa Claus
potato croquette.
661
00:26:34,567 --> 00:26:37,166
Then I used the sword lettuce
to make a nice little
chimichurri.
662
00:26:38,166 --> 00:26:39,367
[Maneet]
Boots, I've got to say,
663
00:26:39,367 --> 00:26:41,867
you utilization
of the sword lettuce
664
00:26:41,867 --> 00:26:45,166
as a part of the chimichurri
I think it's genius.
665
00:26:45,166 --> 00:26:49,367
That almost peppery bitterness
that you get from
the sword lettuce,
666
00:26:49,367 --> 00:26:51,266
I think that should be
a standard recipe.
667
00:26:51,266 --> 00:26:53,967
The potato croquette's great.
668
00:26:53,967 --> 00:26:56,967
Chef Boots, my favorite part
is the Santa Claus
669
00:26:56,967 --> 00:26:58,600
-potato croquette... [laughs]
-[laughs]
670
00:26:58,600 --> 00:27:00,100
That should call it in.
671
00:27:00,100 --> 00:27:02,266
I think so far the best use
of the mashed potatoes.
672
00:27:02,266 --> 00:27:05,767
It's really, really ingenious
to just take that,
throw it in the fryer.
673
00:27:05,767 --> 00:27:07,667
Unfortunately,
the camel is overcooked.
674
00:27:08,900 --> 00:27:11,000
Fortunately though,
the seasoning is spot on.
675
00:27:11,000 --> 00:27:14,800
-Where it gets me though
is it's overly sweet.
-Copy that.
676
00:27:14,800 --> 00:27:18,233
-I agree that
this is really sweet.
-[chuckles]
677
00:27:19,066 --> 00:27:20,467
Thank you, Chef Boots.
678
00:27:20,467 --> 00:27:21,700
Finally, Chef Kaleena.
679
00:27:21,700 --> 00:27:23,166
What I've made for you
680
00:27:23,166 --> 00:27:28,667
is a camel and Santa Claus
meatloaf pot pie
681
00:27:28,667 --> 00:27:31,734
with a sword lettuce
drop biscuit.
682
00:27:34,467 --> 00:27:37,467
This biscuit is amazing.
683
00:27:37,467 --> 00:27:40,700
And the fact that you put
the sword lettuce in it
is amazing
684
00:27:40,700 --> 00:27:43,166
because it does give it
a little bit of that
pepperiness.
685
00:27:43,166 --> 00:27:46,667
The few pieces
of camel that I've eaten
are very well cooked,
686
00:27:46,667 --> 00:27:52,000
and even the slight sweetness
of the mistletoe martini,
that works.
687
00:27:52,000 --> 00:27:55,734
I am craving for
a little bit of acidity in it.
688
00:27:56,967 --> 00:27:59,367
It's good.
It's a good biscuit.
It's a little sweet.
689
00:27:59,367 --> 00:28:02,000
This whole dish reads
a little bit sweet for me.
690
00:28:02,000 --> 00:28:04,266
If you added a little bit
of acidity to this,
691
00:28:04,266 --> 00:28:06,000
even a little bit of vinegar
on the finish,
692
00:28:06,000 --> 00:28:08,867
-I think
that could have helped.
-Heard, Chef. Thank you.
693
00:28:08,867 --> 00:28:12,600
I totally agree.
This biscuit is just,
sorry, Boots.
694
00:28:12,600 --> 00:28:15,467
-This biscuit's it.
It's delicious.
-[laughs]
695
00:28:15,467 --> 00:28:17,266
I think what this stew needs
is salt.
696
00:28:17,266 --> 00:28:20,767
-It does read sweet
but I don't mind it as much.
-Thank you.
697
00:28:23,667 --> 00:28:27,600
We're so happy
that you made it home
to Chopped for the holidays.
698
00:28:27,600 --> 00:28:31,333
Still, one of you soon
will have to leave us.
Thank you, Chefs.
699
00:28:32,500 --> 00:28:33,767
[Kaleena]
Based on the judge's feedback,
700
00:28:33,767 --> 00:28:36,700
I think it'll probably
come down to me or Boots.
701
00:28:36,700 --> 00:28:37,934
You just never know.
702
00:28:39,967 --> 00:28:41,767
[Boots] They said that mine
just was too sweet.
703
00:28:41,767 --> 00:28:44,900
And so I think I went too hard
on the Memphis barbecue.
704
00:28:44,900 --> 00:28:46,834
Think it, kind of, like,
backfired on me a little bit.
705
00:28:52,600 --> 00:28:54,467
[clock ticking]
706
00:29:00,066 --> 00:29:02,867
Three brilliant grand champs
bringing the holiday cheer.
707
00:29:02,867 --> 00:29:06,100
We're sorry that
only two of you can continue.
708
00:29:06,100 --> 00:29:09,634
So, whose dish
is on the chopping block?
709
00:29:16,800 --> 00:29:19,000
Chef Boots,
you've been Chopped.
710
00:29:19,000 --> 00:29:20,367
-Judges?
-[Eric] Chef Boots,
711
00:29:20,367 --> 00:29:23,467
this entrée round,
that croquette was to die for.
712
00:29:23,467 --> 00:29:26,100
Unfortunately though,
that camel was just overcooked
713
00:29:26,100 --> 00:29:29,300
and the mistletoe martini
barbecue sauce
is just way too sweet.
714
00:29:29,300 --> 00:29:31,100
So unfortunately this is why
we have to chop you.
715
00:29:31,100 --> 00:29:33,567
Nice seeing you guys.
All righty.
716
00:29:33,567 --> 00:29:35,467
Ho, ho, ho!
717
00:29:35,467 --> 00:29:36,767
Didn't go the way
I wanted it to go,
718
00:29:36,767 --> 00:29:38,567
but, you know, it feels good
to be back here.
719
00:29:38,567 --> 00:29:40,400
And, like I said,
we're doing this all
for charity.
720
00:29:40,400 --> 00:29:43,834
The judges are gonna get
a coal biscuit. [laughs]
721
00:29:47,300 --> 00:29:48,667
Chef Annisha, Chef Kaleena,
722
00:29:48,667 --> 00:29:52,634
we hope you have
a holly jolly good time
with these.
723
00:29:55,100 --> 00:29:56,333
Open 'em up.
724
00:29:58,066 --> 00:29:59,200
What is it? [laughs]
725
00:29:59,200 --> 00:30:01,467
You've got
frozen fruitcake salad.
726
00:30:01,467 --> 00:30:05,100
This looks like
my aunt's dessert
in Christmas.
727
00:30:05,100 --> 00:30:08,533
-[Ted]
There's also pomegranates...
-Pomegranate.
728
00:30:09,166 --> 00:30:10,367
...gingerbread cookie dough...
729
00:30:10,367 --> 00:30:11,367
Hey, look,
at least they give you
730
00:30:11,367 --> 00:30:12,967
[laughing]
baking instructions.
731
00:30:13,500 --> 00:30:14,667
...and a mini
732
00:30:14,667 --> 00:30:16,333
-booze bottle tree.
-Ohh.
733
00:30:19,967 --> 00:30:21,900
Interesting.
It's very interesting.
734
00:30:21,900 --> 00:30:24,634
The 30 minute third round...
735
00:30:25,266 --> 00:30:26,166
...starts now.
736
00:30:26,166 --> 00:30:27,166
-[judges applaud]
-[Eric] Go, Chefs.
737
00:30:27,166 --> 00:30:28,166
Yay! Go, Chefs!
738
00:30:28,166 --> 00:30:29,200
-Whoo-hoo!
-Make it sweet.
739
00:30:29,200 --> 00:30:30,867
[Scott] This is it, Chefs.
This is it.
740
00:30:32,500 --> 00:30:34,800
Judges, this of course
is a holiday competition,
741
00:30:34,800 --> 00:30:36,066
it's for charity,
742
00:30:36,066 --> 00:30:38,867
and these two chefs
are showing such intensity.
743
00:30:38,867 --> 00:30:43,166
It's absolutely amazing to see
the pride that they have
744
00:30:43,166 --> 00:30:44,400
in what they do.
745
00:30:44,400 --> 00:30:45,600
Behind, behind,
behind, behind.
746
00:30:45,600 --> 00:30:47,600
I'm Mexican and Venezuelan,
747
00:30:47,600 --> 00:30:49,467
so I always try to incorporate
Latin flavors,
748
00:30:49,467 --> 00:30:50,533
Mexican flavors.
749
00:30:51,700 --> 00:30:54,567
For my dish I'm making
calabaza en tacha
750
00:30:54,567 --> 00:30:56,567
and a gin-pomegranate topping.
751
00:30:56,567 --> 00:30:58,367
Calabaza means squash.
752
00:30:58,367 --> 00:31:01,000
This is definitely
a traditional holiday dish,
753
00:31:01,000 --> 00:31:03,367
especially because you eat it
during the winter.
754
00:31:05,500 --> 00:31:08,567
So, what I'm making right now
to put the the squash in
is the tacha.
755
00:31:08,567 --> 00:31:10,000
That is spice, syrup.
756
00:31:10,000 --> 00:31:14,200
I'm using star anise,
juniper berries,
and all spice.
757
00:31:14,200 --> 00:31:18,000
I'm also using the whiskey
from the mini Christmas tree.
758
00:31:18,000 --> 00:31:20,000
[Eric] So this mini booze
bottle tree,
759
00:31:20,000 --> 00:31:21,600
it has Irish cream,
it has gin,
760
00:31:21,600 --> 00:31:24,867
and it has a honey whiskey
situation going on.
761
00:31:26,900 --> 00:31:29,567
[Kaleena]
I'm going up against Annisha
and I find it so interesting
762
00:31:29,567 --> 00:31:31,066
because we both have
763
00:31:31,066 --> 00:31:33,066
completely different
cooking styles.
764
00:31:33,066 --> 00:31:35,867
She has a really cool
Latin flair to her cooking.
765
00:31:35,867 --> 00:31:37,000
She's a tough competitor
766
00:31:37,000 --> 00:31:40,000
but I'm
a tough competitor too.
767
00:31:40,000 --> 00:31:43,100
[Maneet] They are so focused,
both of them,
our grand champs.
768
00:31:43,100 --> 00:31:45,967
This will be the first time
that one of them
actually loses...
769
00:31:45,967 --> 00:31:48,767
-...in the Chopped kitchen.
-Yeah, it's pretty nuts,
isn't it?
770
00:31:48,767 --> 00:31:50,467
[Kaleena]
So, I'm making a fruitcake
771
00:31:50,467 --> 00:31:51,467
and gingerbread doughnut
772
00:31:51,467 --> 00:31:54,133
with a pomegranate
and lemon curd.
773
00:31:55,600 --> 00:31:58,500
I definitely want to bring up
the acid on this dish.
774
00:31:58,500 --> 00:32:02,400
That was a critique I got
from the last two rounds.
775
00:32:02,400 --> 00:32:05,266
So I'm adding lemon juice
to the pomegranate juice.
776
00:32:05,266 --> 00:32:09,100
Then I temper the citrus
and pomegranate juice
into the eggs
777
00:32:09,100 --> 00:32:12,100
and slowly start cooking it
until it thickens.
778
00:32:12,100 --> 00:32:14,800
I take
the gingerbread cookie dough.
I slice it thinly.
779
00:32:14,800 --> 00:32:17,000
I'm trying to bake it off
to grind it up
780
00:32:17,000 --> 00:32:20,734
and eventually use it
as something that
I toss these doughnuts in.
781
00:32:21,467 --> 00:32:22,700
The charity I'm competing for
782
00:32:22,700 --> 00:32:25,967
is the National Alliance
on Mental Illness.
783
00:32:25,967 --> 00:32:28,367
It's super important for me
to spread awareness
784
00:32:28,367 --> 00:32:29,600
about mental illness
785
00:32:29,600 --> 00:32:31,700
because it's something
that's affected my life
786
00:32:31,700 --> 00:32:35,934
not only with myself
but with other close people
around me.
787
00:32:39,300 --> 00:32:40,867
[Annisha]
I'm taking my squash,
788
00:32:40,867 --> 00:32:42,767
adding the tacha syrup to it,
789
00:32:42,767 --> 00:32:46,367
and then I remember
that my mom always eats this
with milk.
790
00:32:46,367 --> 00:32:48,367
So I'm like, "Okay,
I'm gonna make
a crème anglaise."
791
00:32:48,367 --> 00:32:50,867
And so I'm melting
all the cake,
792
00:32:50,867 --> 00:32:53,467
and I'm gonna thicken it up
with some eggs.
793
00:32:54,467 --> 00:32:56,166
So the flavor
of this cookie dough
794
00:32:56,166 --> 00:32:58,567
has very, very strong
ginger flavor.
795
00:32:58,567 --> 00:33:01,734
I'm gonna use it
to make a crumble.
796
00:33:05,667 --> 00:33:07,000
[Maneet] I think the riddle
of the basket
797
00:33:07,000 --> 00:33:10,567
-is going to be
the frozen fruitcake salad.
-Yeah.
798
00:33:10,567 --> 00:33:14,166
[Maneet] It isn't a salad
even though it's got
a leaf of lettuce in it.
799
00:33:14,166 --> 00:33:18,367
It is a frozen dessert
and it's a very retro dessert.
800
00:33:18,367 --> 00:33:19,400
It tastes fresh.
801
00:33:19,400 --> 00:33:20,867
I mean, there's a great
banana flavor,
802
00:33:20,867 --> 00:33:22,367
a great strawberry flavor.
803
00:33:22,367 --> 00:33:25,000
Chef Kaleena just took
all the fruit that was
melted down
804
00:33:25,000 --> 00:33:26,567
and put it inside her dough.
805
00:33:26,567 --> 00:33:29,667
So she'll have, like,
a panettone flavor almost.
Love it.
806
00:33:31,467 --> 00:33:32,667
[Annisha] I'm seeing the clock
807
00:33:32,667 --> 00:33:37,166
and I know that my cookie
is not 100% done.
808
00:33:37,166 --> 00:33:39,467
So I'm gonna just, like,
throw it on the chiller
809
00:33:39,467 --> 00:33:42,767
so I can get
some texture off of it,
810
00:33:42,767 --> 00:33:44,934
like, dropping the temperature
really fast.
811
00:33:46,767 --> 00:33:49,166
[Kaleena] I'm just hoping that
I can get these doughnuts
fried in time.
812
00:33:49,166 --> 00:33:51,066
[Scott] She's just getting
to the point now
813
00:33:51,066 --> 00:33:52,567
where she's whisking
that dough.
814
00:33:52,567 --> 00:33:54,567
At this point, it's critical
815
00:33:54,567 --> 00:33:56,700
that the doughnuts
are perfectly fried.
816
00:33:56,700 --> 00:33:58,767
[Eric] I don't think she can
leave that station anymore,
to be honest.
817
00:33:58,767 --> 00:34:00,767
-She's been running
back and forth to the pantry.
-[Scott] I agree with that...
818
00:34:00,767 --> 00:34:02,266
-...for sure.
-She needs
to stay stationary...
819
00:34:02,266 --> 00:34:03,867
-[Maneet] Yeah.
-...and get this done.
820
00:34:03,867 --> 00:34:06,433
-Let's get that stuff
in the fryer, Chef. Let's go.
-I know.
821
00:34:07,166 --> 00:34:08,867
[clock ticking]
822
00:34:14,166 --> 00:34:15,800
Let's get that stuff
in the fryer, Chef.
823
00:34:15,800 --> 00:34:16,767
-[Scott] Let's go.
-I know.
824
00:34:16,767 --> 00:34:18,000
Ohh.
825
00:34:18,000 --> 00:34:19,867
Do we have, like, scoops?
826
00:34:19,867 --> 00:34:22,400
The pressure in this kitchen
is at an all-time high.
827
00:34:22,400 --> 00:34:24,900
-Thank you.
-Frantic energy
is killing me right now.
828
00:34:24,900 --> 00:34:27,567
-Behind you.
I'm going to the fryer, okay?
-Okay.
829
00:34:27,567 --> 00:34:30,033
[Kaleena]
Finally, I get my doughnuts
into the deep fryer.
830
00:34:32,600 --> 00:34:34,100
Now I'm thinking that
I'm gonna mix
831
00:34:34,100 --> 00:34:37,800
some toasted cashews
onto my gingerbread crumble.
832
00:34:37,800 --> 00:34:40,567
Now that my cookie crumble
is cold,
833
00:34:40,567 --> 00:34:44,367
I'm breaking it
into little pieces
and adding my chopped nuts.
834
00:34:44,367 --> 00:34:47,367
My pomegranate topping
needs still acidity
835
00:34:47,367 --> 00:34:49,634
so I'm shredding green apple.
836
00:34:50,600 --> 00:34:52,266
[Kaleena] I pull the doughnuts
out of the fryer,
837
00:34:52,266 --> 00:34:54,567
they look soft,
nice and brown,
838
00:34:54,567 --> 00:34:58,066
and toss them in
the gingerbread, cinnamon,
and the sugar.
839
00:34:58,066 --> 00:34:59,734
Two minute warning, Chefs.
840
00:35:01,066 --> 00:35:02,467
[Annisha]
Both me and Chef Kaleena,
841
00:35:02,467 --> 00:35:04,967
we are playing with
so many things
at the same time.
842
00:35:04,967 --> 00:35:07,834
I'm very nervous because
I'm not plating yet.
843
00:35:09,367 --> 00:35:10,500
[groans]
844
00:35:10,500 --> 00:35:11,867
[Kaleena]
I take the pomegranate seeds
845
00:35:11,867 --> 00:35:12,967
and flambé them
846
00:35:12,967 --> 00:35:14,767
with a little bit
of the honey whiskey.
847
00:35:14,767 --> 00:35:16,900
And then I finish it
with a little bit
of lemon juice
848
00:35:16,900 --> 00:35:19,634
just, again, to really add
to that acidity.
849
00:35:21,700 --> 00:35:23,367
[Ted] One minute to go, Chefs.
850
00:35:23,367 --> 00:35:25,667
The only thing
that I have to do now
is plating.
851
00:35:25,667 --> 00:35:27,467
Great round, Chefs.
Don't stop now.
852
00:35:27,467 --> 00:35:28,667
[Ted] All right, Chefs,
853
00:35:28,667 --> 00:35:30,567
final seconds
of the final round here.
854
00:35:30,567 --> 00:35:32,100
-Come on! Let's go, let's go!
-Let's go, let's go.
855
00:35:32,100 --> 00:35:36,967
[Ted] Ten, nine, eight,
seven, six,
856
00:35:36,967 --> 00:35:41,533
five, four, three, two, one.
857
00:35:42,200 --> 00:35:43,367
-Time's up!
-[Maneet] Yes!
858
00:35:43,367 --> 00:35:44,433
[judges clap]
859
00:35:45,100 --> 00:35:47,000
-Good job.
-Whoa, Chef.
860
00:35:47,000 --> 00:35:50,100
-This looks fancy.
-Oh, that looks dope.
861
00:35:50,100 --> 00:35:52,867
[Annisha]
Like, the entire three rounds
were, like, super difficult.
862
00:35:52,867 --> 00:35:56,166
I mean,
I did the best that I could
with the things that I know,
863
00:35:56,166 --> 00:35:59,867
with the flavors
that they kind of, like,
remind me of the holiday.
864
00:35:59,867 --> 00:36:01,567
[Kaleena] I haven't lost yet
in this kitchen.
865
00:36:01,567 --> 00:36:04,934
I don't intend to now
so I put everything I had
into this.
866
00:36:13,266 --> 00:36:14,667
[Ted]
Chef Annisha, Chef Kaleena,
867
00:36:14,667 --> 00:36:17,867
the judges are expecting
grand champion-caliber
868
00:36:17,867 --> 00:36:19,500
holiday desserts.
869
00:36:19,500 --> 00:36:22,066
The mandatory ingredients,
a frozen fruitcake salad,
870
00:36:22,667 --> 00:36:24,000
pomegranates,
871
00:36:24,000 --> 00:36:25,800
gingerbread cookie dough,
872
00:36:25,800 --> 00:36:28,066
and a mini booze bottle tree.
873
00:36:29,100 --> 00:36:30,567
Okay, Chef Kaleena,
what do we have?
874
00:36:30,567 --> 00:36:34,500
I have a fruitcake
and gingerbread doughnut
875
00:36:34,500 --> 00:36:37,567
with a pomegranate
and lemon curd.
876
00:36:42,100 --> 00:36:44,266
Chef, this is spectacular.
877
00:36:44,266 --> 00:36:46,767
-Thank you.
-[Scott] I love the flavors
of those warm spices.
878
00:36:46,767 --> 00:36:48,467
The frozen fruitcake salad
879
00:36:48,467 --> 00:36:50,400
on the interior
of that doughnut
880
00:36:50,400 --> 00:36:52,300
works [chuckling] really well.
881
00:36:52,300 --> 00:36:57,166
The bracing acidity
of that curd that you made
is just perfect,
882
00:36:57,166 --> 00:36:59,767
and all your flavors
are just banging.
883
00:36:59,767 --> 00:37:01,900
-Thank you, Chef.
-[Scott] The textures
are on point.
884
00:37:01,900 --> 00:37:04,767
The move to take
the gingerbread dough,
bake it,
885
00:37:04,767 --> 00:37:06,867
but then use it as
a powdered sugar
886
00:37:06,867 --> 00:37:08,467
for the doughnut
is just, like,
887
00:37:08,467 --> 00:37:09,667
all levels of genius.
888
00:37:09,667 --> 00:37:10,600
I love the pomegranates.
889
00:37:10,600 --> 00:37:11,900
That's probably
my favorite part.
890
00:37:11,900 --> 00:37:14,867
You elevated it in a way
that gives acidity,
891
00:37:14,867 --> 00:37:16,367
that gives
a little bit of warmth
892
00:37:16,367 --> 00:37:18,900
-from the alcohol
that you use as well.
-Thank you.
893
00:37:18,900 --> 00:37:22,300
Kaleena,
the lemon curd is delicious.
894
00:37:22,300 --> 00:37:25,000
But I do have a but over here.
895
00:37:25,000 --> 00:37:27,266
It is the proportion
of the lemon curd
896
00:37:27,266 --> 00:37:28,567
to the doughnut.
897
00:37:28,567 --> 00:37:30,900
Once I have this doughnut
with the lemon curd,
898
00:37:30,900 --> 00:37:33,100
the rest of it
I will not be able to finish
899
00:37:33,100 --> 00:37:35,000
because it will be clawing
right over here.
900
00:37:35,000 --> 00:37:36,367
Understood. Thank you, Chef.
901
00:37:36,367 --> 00:37:37,667
Next up, Chef Annisha.
902
00:37:37,667 --> 00:37:40,200
I made calabaza en tacha.
903
00:37:40,200 --> 00:37:42,467
It's a traditional
Mexican dish
for the holidays.
904
00:37:45,500 --> 00:37:47,667
[Eric]
The cashews. Well played.
905
00:37:47,667 --> 00:37:51,266
It adds such an earthiness
and mellows everything down.
906
00:37:51,266 --> 00:37:53,767
You get all of that
with frozen fruitcake salad.
907
00:37:53,767 --> 00:37:57,200
Granny Smith apples.
Bravo, Chef. Well done.
908
00:37:57,200 --> 00:37:58,500
-Really good.
-Thank you, Chef.
Appreciate it.
909
00:37:58,500 --> 00:38:02,166
What I love about this
is the contrast of flavor,
910
00:38:02,166 --> 00:38:06,000
the fact that the calabaza
is fairly neutral.
911
00:38:06,000 --> 00:38:07,367
It's not sweet.
912
00:38:07,367 --> 00:38:10,367
You drag it through
the sweetness
of the gingerbread
913
00:38:10,367 --> 00:38:12,800
with the toughness
of the pomegranate
914
00:38:12,800 --> 00:38:14,967
and and then crunch
of the cashew.
915
00:38:14,967 --> 00:38:17,166
It works very well together.
916
00:38:17,166 --> 00:38:19,166
The gingerbread cookie dough,
917
00:38:19,166 --> 00:38:21,967
I wish you had cooked it
a little longer
918
00:38:21,967 --> 00:38:24,767
because right now there's
a little bit of rawness in it
919
00:38:24,767 --> 00:38:27,800
which, by the addition
of the anglaise,
has become muddy.
920
00:38:27,800 --> 00:38:29,667
-Uh-huh.
-[Maneet] Yeah.
921
00:38:29,667 --> 00:38:33,600
Yeah, Chef, this is great.
Uh, um, everything they said,
same thing.
922
00:38:33,600 --> 00:38:36,500
Even the gingerbread cookie,
I feel like that texture
or contrast
923
00:38:36,500 --> 00:38:37,867
would have been really nice
924
00:38:37,867 --> 00:38:40,667
if it were
a little more crunchy
on the top of it.
925
00:38:40,667 --> 00:38:42,433
[Ted] Okay. Thank you, Chefs.
926
00:38:46,166 --> 00:38:48,266
Judges, considering the chaos
in those baskets,
927
00:38:48,266 --> 00:38:51,967
-were you surprised
by the dishes that you got?
-[Maneet] Very surprised.
928
00:38:51,967 --> 00:38:56,500
The first course
we got taquitos from Annisha
929
00:38:56,500 --> 00:38:59,467
with ingredients that we would
never think to put
930
00:38:59,467 --> 00:39:00,500
-into taquitos.
-[Eric] Yeah.
931
00:39:00,500 --> 00:39:02,266
The use of
the candy cane sardines
932
00:39:02,266 --> 00:39:03,300
and that salsa verde,
933
00:39:03,300 --> 00:39:04,767
the textures from the crema,
934
00:39:04,767 --> 00:39:06,600
the crunchiness
from the taquito itself.
935
00:39:06,600 --> 00:39:08,567
It was a flawless dish,
in my opinion.
936
00:39:08,567 --> 00:39:11,567
I thought that needed
to be deep fried
a little bit more...
937
00:39:11,567 --> 00:39:14,166
-...because the crunchiness
was missing.
-That's true.
938
00:39:14,166 --> 00:39:17,266
[Maneet] Kaleena made
this absolutely delicious
939
00:39:17,266 --> 00:39:19,367
green curry soup.
940
00:39:19,367 --> 00:39:22,100
She took
the sardine candy canes...
941
00:39:22,100 --> 00:39:25,500
-...and put it along with
the coconut in the sauce.
-Yeah.
942
00:39:25,500 --> 00:39:27,600
Yeah, that was really good
flavor development.
943
00:39:27,600 --> 00:39:29,266
I loved the broth
that she created.
944
00:39:29,266 --> 00:39:31,800
Had that little lemongrass
that mimicked the citron...
945
00:39:31,800 --> 00:39:33,266
-...that was inside
the soup as well.
-[Eric] Mmm-hmm.
946
00:39:33,266 --> 00:39:35,000
There was great
depth of flavor
947
00:39:35,000 --> 00:39:37,433
but it just needed
that little pop of acidity.
948
00:39:38,000 --> 00:39:39,667
Even in the entrée course,
949
00:39:39,667 --> 00:39:42,567
Annisha went ahead
and made some meatballs.
950
00:39:42,567 --> 00:39:46,767
Served it on this roasted
garlic mashed potatoes,
951
00:39:46,767 --> 00:39:48,567
and then did a borracha sauce
952
00:39:48,567 --> 00:39:51,500
-which had this wonderful
caramelly flavor.
-[Eric] Yeah.
953
00:39:51,500 --> 00:39:54,467
I don't think
that her meatballs
were executed properly.
954
00:39:54,467 --> 00:39:56,667
It just read
a little bit too dry.
955
00:39:56,667 --> 00:39:58,166
-Kaleena gave us
-Yeah.
956
00:39:58,166 --> 00:40:00,433
that biscuit that she made
with the sword lettuce.
957
00:40:00,900 --> 00:40:02,467
Memorable bite.
958
00:40:02,467 --> 00:40:04,066
[Eric] The outside texture
was beautiful.
959
00:40:04,066 --> 00:40:05,467
It had
that amazing crust to it.
960
00:40:05,467 --> 00:40:07,567
One of the challenges
in Kaleena's stew
961
00:40:07,567 --> 00:40:09,767
was that it just needed,
again, more acidity.
962
00:40:09,767 --> 00:40:12,200
Yeah, I think
the sweetness of the stew
is a bit much.
963
00:40:12,200 --> 00:40:14,200
So, who's it gonna be?
964
00:40:14,200 --> 00:40:16,266
It's a tough decision
but we know.
965
00:40:21,767 --> 00:40:26,266
I was beyond thrilled
to get some good marks
for my dessert.
966
00:40:26,266 --> 00:40:29,667
I think Chef Kaleena start,
like, increasing her level
967
00:40:29,667 --> 00:40:32,166
and she show off
for the final round.
968
00:40:32,166 --> 00:40:36,133
But I feel like
there's good chances
for me to take it home.
969
00:40:37,166 --> 00:40:40,834
So, whose dish
is on the chopping block?
970
00:40:52,100 --> 00:40:54,166
Chef Kaleena,
you've been Chopped.
971
00:40:54,166 --> 00:40:56,266
-Judges?
-[Scott] Chef,
972
00:40:56,266 --> 00:40:59,000
you're a phenomenal,
phenomenal cook.
973
00:40:59,000 --> 00:41:01,200
In your appetizer round
you developed
a really good flavor
974
00:41:01,200 --> 00:41:03,166
when you created
that green curry.
975
00:41:03,166 --> 00:41:05,166
It just needed
a little bit more acidity.
976
00:41:05,166 --> 00:41:07,467
In your main course,
that stew that you made,
977
00:41:07,467 --> 00:41:08,600
it had really good flavor.
978
00:41:08,600 --> 00:41:09,567
It just needed, again,
979
00:41:09,567 --> 00:41:11,367
a little bit more
acidity to it.
980
00:41:11,367 --> 00:41:13,266
And so we had to chop you.
981
00:41:14,500 --> 00:41:16,066
-[Eric] Good job.
-[judges clap]
982
00:41:21,166 --> 00:41:22,600
I tried really hard
983
00:41:22,600 --> 00:41:24,700
but Annisha's
a great competitor.
984
00:41:24,700 --> 00:41:27,166
And you know what?
She deserved it.
985
00:41:29,600 --> 00:41:31,767
And that means,
Chef Annisha Garcia,
986
00:41:31,767 --> 00:41:35,000
you are once again
the Chopped champion,
987
00:41:35,000 --> 00:41:40,066
and your hard work has earned
a $10,000 donation to a cause
close to your heart.
988
00:41:40,467 --> 00:41:41,367
Congratulations.
989
00:41:41,367 --> 00:41:42,667
-Yes, Annisha.
-Whoo!
990
00:41:42,667 --> 00:41:45,667
-[Kaleena] Good job!
-Thank you. Thank you so much.
991
00:41:45,667 --> 00:41:46,667
-Thank you so much.
-Really good job.
992
00:41:46,667 --> 00:41:47,667
-Really good job.
-Thank you so much.
993
00:41:47,667 --> 00:41:49,000
It was amazing seeing you.
994
00:41:49,000 --> 00:41:51,700
Really excited
that I just won $10,000
995
00:41:51,700 --> 00:41:54,667
that is gonna be donated
for Justice for Migrant Women,
996
00:41:54,667 --> 00:41:57,200
an association
that I'm very, very,
very happy
997
00:41:57,200 --> 00:41:58,200
to be able to help.
998
00:41:58,200 --> 00:41:59,400
-Thank you, Chef.
-Thank you so much.
999
00:41:59,400 --> 00:42:01,667
A just incredible experience
overall.