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.