1 00:00:01,567 --> 00:00:02,667 [Ted] Get ready to be shell shocked. 2 00:00:02,667 --> 00:00:04,066 [all] Wow. 3 00:00:04,066 --> 00:00:06,367 [Kacie] You see clams, shrimp, oyster. 4 00:00:06,367 --> 00:00:08,467 We really want the crustacean to shine. 5 00:00:08,467 --> 00:00:10,266 [Gary] I am coming to whoop butt. 6 00:00:10,266 --> 00:00:12,667 -[Kacie] This is hard. -Just profusely sweating. 7 00:00:12,667 --> 00:00:14,767 This is one of the hardest baskets I've ever seen. 8 00:00:14,767 --> 00:00:15,767 Just get the leg. 9 00:00:15,767 --> 00:00:16,800 Sorry. 10 00:00:17,166 --> 00:00:18,400 You ready for me? 11 00:00:18,400 --> 00:00:19,867 I'm ready for you. 12 00:00:19,867 --> 00:00:21,166 Go friends, let's go. 13 00:00:21,166 --> 00:00:22,500 Oh, my God! 14 00:00:27,000 --> 00:00:28,667 This is like private in the galley. 15 00:00:28,667 --> 00:00:30,767 Right here. 16 00:00:30,767 --> 00:00:33,867 [Kacie] I've been surrounded by seafood in crustaceans my entire life. 17 00:00:33,867 --> 00:00:35,667 I am currently a yacht chef. 18 00:00:35,667 --> 00:00:37,300 I'm based out of South Florida. 19 00:00:37,300 --> 00:00:40,200 But I'm from Port O'Connor, Texas, which is on the coast. 20 00:00:40,200 --> 00:00:41,500 Oh, yeah, nice. 21 00:00:41,700 --> 00:00:42,867 I love it. 22 00:00:42,867 --> 00:00:45,066 My dad was a merchant mariner, 23 00:00:45,066 --> 00:00:48,066 and my uncle was a shrimper working with crustaceans. 24 00:00:48,066 --> 00:00:49,266 Really, it's in my blood. 25 00:00:49,266 --> 00:00:50,667 All right, Let me doll it up. 26 00:00:50,667 --> 00:00:53,133 I have this crustacean competition in the bag. 27 00:00:56,667 --> 00:00:58,166 [Gary] I come from a small town in Louisiana. 28 00:00:58,166 --> 00:01:00,500 I've been brought up since childhood 29 00:01:00,500 --> 00:01:02,867 to cook crustaceans, blue crabs, 30 00:01:02,867 --> 00:01:05,700 soft shell crabs, crawfish. My style of cooking 31 00:01:05,700 --> 00:01:08,000 is Louisiana Bayou, with a modern twist. 32 00:01:09,467 --> 00:01:12,867 I know I can win this competition, because in Louisiana 33 00:01:12,867 --> 00:01:15,934 we know what it takes to make a crustacean shine. 34 00:01:16,400 --> 00:01:17,166 Perfecto. 35 00:01:18,567 --> 00:01:21,700 Crawfish and shrimp, throw it in. 36 00:01:21,700 --> 00:01:24,266 [Shiki] I am a private chef from Charlotte, North Carolina. 37 00:01:24,266 --> 00:01:28,266 I go to people's homes where they go grocery shopping, 38 00:01:28,266 --> 00:01:29,867 and I have no idea what they've bought. 39 00:01:29,867 --> 00:01:32,266 It's basically my own little Chopped every week. 40 00:01:32,266 --> 00:01:34,700 My style of cooking is a fusion of cultures, 41 00:01:34,700 --> 00:01:36,400 but at the heart of it all, I always 42 00:01:36,400 --> 00:01:39,834 go back to my Southern roots and my love for crustaceans. 43 00:01:42,700 --> 00:01:44,567 I'm not just here to break down lobster. 44 00:01:44,567 --> 00:01:46,300 I'm here to break down the chefs as well. 45 00:01:49,567 --> 00:01:52,133 [Christopher] I can break down 250 lobsters a day. 46 00:01:52,667 --> 00:01:55,166 I'm a New England boy. 47 00:01:55,166 --> 00:01:57,300 I grew up maybe five minutes from the ocean. 48 00:01:57,300 --> 00:02:00,266 I think some of my fondest memories as a kid, is grandfather 49 00:02:00,266 --> 00:02:04,667 cooking up crab gravy, as in lobster, and it was just truly a blessing. 50 00:02:04,667 --> 00:02:09,100 I am the head chef of Mecha Noodle Bar in the seaport of Massachusetts. 51 00:02:09,100 --> 00:02:13,800 When you taste my food, you can sense the proximity of the ocean. 52 00:02:13,800 --> 00:02:17,100 This New Englander is ready to shell out some fierce competition. 53 00:02:19,200 --> 00:02:20,266 Hello, chefs! 54 00:02:20,266 --> 00:02:21,300 Hey, Ted! 55 00:02:21,300 --> 00:02:22,200 Good morning! 56 00:02:22,200 --> 00:02:24,000 Get ready to be shell shocked. 57 00:02:24,000 --> 00:02:27,800 Because you are here for our crustacean craze battle. 58 00:02:27,800 --> 00:02:29,100 Got the crawfish king right here. 59 00:02:29,100 --> 00:02:30,767 -You have no worries. -Let's get the shucking. 60 00:02:30,767 --> 00:02:35,400 Okay. Time to see what seafood treats you have in this first basket. 61 00:02:39,000 --> 00:02:40,133 Open it up. 62 00:02:40,567 --> 00:02:42,600 [all exclaiming] 63 00:02:43,100 --> 00:02:46,467 -[Shiki] All right. -[all] Wow. 64 00:02:46,467 --> 00:02:50,066 [Ted] And you've got a whole, live Alaskan king crabs. 65 00:02:50,066 --> 00:02:51,600 [Kacie] It's too big for me. 66 00:02:52,266 --> 00:02:55,200 [Ted] You've also got a sea-cuterie board. 67 00:02:55,200 --> 00:02:58,667 Okay, this has a lot I could work with. 68 00:02:58,667 --> 00:03:00,166 [Ted] Persian cucumbers. 69 00:03:01,700 --> 00:03:02,700 Oh, wow! Biscuit dough. 70 00:03:02,700 --> 00:03:03,767 [Ted] And biscuit dough. 71 00:03:03,767 --> 00:03:05,834 Biscuit dough. That's the kicker. 72 00:03:07,967 --> 00:03:09,567 It's gonna be a great basket. 73 00:03:09,567 --> 00:03:13,133 Chefs, this round is a very short 20 minutes. 74 00:03:14,000 --> 00:03:15,500 And the clock starts now. 75 00:03:15,500 --> 00:03:20,300 -Let's go, Chefs. -20 minutes go fast! 76 00:03:21,367 --> 00:03:22,800 [whispering] Let's do buttermilk. 77 00:03:25,700 --> 00:03:28,767 Marcus, you are joined by two special guest judges. 78 00:03:28,767 --> 00:03:32,500 Our friend, celebrated food journalist Nilou Motamed, 79 00:03:32,500 --> 00:03:37,500 plus Chef Esther Choi, superstar in modern Korean cooking. 80 00:03:37,500 --> 00:03:39,600 -Welcome to you both. -Thanks for having us. 81 00:03:40,567 --> 00:03:42,567 This is one of the hardest baskets I've ever seen. 82 00:03:42,567 --> 00:03:44,700 -[Marcus] Yeah. -[Ted] The notorious biscuit dough 83 00:03:44,700 --> 00:03:47,467 and full live Alaskan king crab. 84 00:03:47,467 --> 00:03:49,700 [Nilou] King crab is such a coveted ingredient. 85 00:03:49,700 --> 00:03:51,767 Kind of imagine the lobster tail. 86 00:03:51,767 --> 00:03:55,367 You get that consistency of meat in each of the legs. 87 00:03:55,367 --> 00:03:58,100 What a treat. But also a scary treat. 88 00:03:58,100 --> 00:03:59,900 Because you have 20 minutes to cook it. 89 00:03:59,900 --> 00:04:01,667 Hey, come here, buddy. You and me. 90 00:04:01,667 --> 00:04:03,000 [Marcus] It's a setup, right? 91 00:04:03,000 --> 00:04:06,767 Because you think you have to work with a whole crab, 92 00:04:06,767 --> 00:04:08,867 but actually, just get the legs, get going, 93 00:04:08,867 --> 00:04:10,867 get them down there, and then go to the dough. 94 00:04:10,867 --> 00:04:14,467 Yeah. You just have to be aggressive, you know? 95 00:04:14,467 --> 00:04:17,567 I'm gonna use the leg meat for the king crab 96 00:04:17,567 --> 00:04:21,266 because of the flavor and the succulence that's gonna bring to my dish. 97 00:04:21,266 --> 00:04:23,500 And that's gonna steam the fastest. 98 00:04:23,500 --> 00:04:25,900 [Esther] Everyone is focused on this Alaskan king crab. 99 00:04:25,900 --> 00:04:27,467 But what about the biscuit dough? 100 00:04:27,467 --> 00:04:30,166 I feel like they should really know what they're gonna do 101 00:04:30,166 --> 00:04:33,300 because it needs to cook for at least 10-11 minutes. 102 00:04:33,300 --> 00:04:35,166 [Kacie] So I'm looking at this biscuit dough. 103 00:04:35,166 --> 00:04:36,500 I still don't know what to do. 104 00:04:36,500 --> 00:04:37,767 And I'm like, hold on. 105 00:04:37,767 --> 00:04:39,800 Wait a minute, Kacie, make a waffle. 106 00:04:41,400 --> 00:04:43,600 Kacie, where'd you get? What are you making? 107 00:04:43,600 --> 00:04:46,867 So I'm gonna do kind of like an herbed biscuit waffle. 108 00:04:46,867 --> 00:04:49,867 I'm gonna throw a little of the shrimp and crab in it 109 00:04:49,867 --> 00:04:51,867 and then fry some oysters for crisp on top. 110 00:04:51,867 --> 00:04:53,600 Okay. Okay. I like that. 111 00:04:53,600 --> 00:04:55,300 [Esther] I think it's an interesting way 112 00:04:55,300 --> 00:04:56,600 of serving the biscuit dough. 113 00:04:56,600 --> 00:04:57,600 Off the charts creative. 114 00:04:57,600 --> 00:04:59,900 I mean, I would have gone fryer, but why not? 115 00:05:02,367 --> 00:05:04,700 [Christopher] Alaskan king crab is one of my favorite things 116 00:05:04,700 --> 00:05:06,166 that I've honestly eaten in my life. 117 00:05:06,166 --> 00:05:10,266 It's juicy, it has great salt content. 118 00:05:10,266 --> 00:05:13,467 The butteriness from the biscuit pairs very well, 119 00:05:13,467 --> 00:05:16,467 with some of the sweetness from the Alaskan king crab. 120 00:05:16,467 --> 00:05:19,367 So I'm making an Alaskan king crab with herbed aioli, 121 00:05:19,367 --> 00:05:21,567 fried oysters, and a biscuit. 122 00:05:21,567 --> 00:05:23,867 So I'm making the biscuit, flattening it out, 123 00:05:23,867 --> 00:05:26,233 thinking maybe it helps it cook a little faster. 124 00:05:30,166 --> 00:05:31,400 [Shiki] This is intense. 125 00:05:31,400 --> 00:05:34,133 I thought I studied hard enough for this. 126 00:05:34,767 --> 00:05:35,800 But here we are. 127 00:05:38,000 --> 00:05:39,567 -[Nilou] Hey, Shiki. -Yes. 128 00:05:39,567 --> 00:05:40,867 How's it going over there? 129 00:05:40,867 --> 00:05:44,367 Fast. Coming down behind, behind, behind. 130 00:05:44,367 --> 00:05:47,467 I am making a fried oyster and fried biscuit dough. 131 00:05:47,467 --> 00:05:51,100 With fresh cucumber, shrimp salsa and steamed king crab. 132 00:05:51,100 --> 00:05:55,467 I checked on my crab legs and I realized that the water 133 00:05:55,467 --> 00:05:58,400 is not steaming, so I have to pivot. 134 00:05:59,200 --> 00:06:00,667 It's a difficult method 135 00:06:00,667 --> 00:06:04,867 to have to take crab out of a raw leg because it's still clinging 136 00:06:04,867 --> 00:06:07,900 to its actual shell, that I can't get this meat 137 00:06:07,900 --> 00:06:10,300 out of these legs, in a whole piece. 138 00:06:10,767 --> 00:06:11,867 [grunts] Come on. 139 00:06:11,867 --> 00:06:15,200 I'm literally ripping the crab out of the shell. 140 00:06:15,200 --> 00:06:18,700 I throw butter into a pan and I just start poaching. 141 00:06:22,166 --> 00:06:23,667 [Gary] This first basket makes me feel like 142 00:06:23,667 --> 00:06:28,567 being at home with my grandmother, watching her build all these flavors 143 00:06:28,567 --> 00:06:32,800 in her seafood stews and the inspiration, all of a sudden, it comes to me. 144 00:06:32,800 --> 00:06:35,567 It's like, couvillion. 145 00:06:35,567 --> 00:06:38,700 With this dish, I'm going to be able to showcase Louisiana 146 00:06:38,700 --> 00:06:41,000 and the roots that I come from. 147 00:06:41,000 --> 00:06:42,266 [Nilou] Hey, Gary. 148 00:06:42,266 --> 00:06:44,567 -Yes? -What are you making? 149 00:06:44,567 --> 00:06:48,567 Making a little take on couvillion with some curry biscuits. 150 00:06:48,567 --> 00:06:49,500 [Nilou and Esther] Curry biscuits. 151 00:06:49,500 --> 00:06:51,266 I like it. I like that. 152 00:06:51,266 --> 00:06:53,000 I like that. I like that idea. 153 00:06:54,467 --> 00:06:57,266 Chefs, 10 minutes left on that clock. 154 00:06:57,266 --> 00:07:01,266 Have either of you ever served a sea-cuterie board? 155 00:07:01,266 --> 00:07:03,467 No, but I love the idea of it. 156 00:07:03,467 --> 00:07:06,767 [Kacie] Looking at this board, I see clams, cooked shrimp. 157 00:07:06,767 --> 00:07:10,367 I see oyster. I definitely don't want to use clams. 158 00:07:10,367 --> 00:07:11,867 We don't really mess with those in Texas. 159 00:07:11,867 --> 00:07:14,367 But I think I could do stuff with this shrimp. 160 00:07:14,367 --> 00:07:17,700 The waffle that I'm making is gonna have three basket ingredients, 161 00:07:17,700 --> 00:07:20,200 so it is crucial that it taste delicious. 162 00:07:22,767 --> 00:07:25,500 [Shiki] I'm going to use the clams and the oysters 163 00:07:25,500 --> 00:07:28,500 from the sea-cuterie, and I'm going to fry them. 164 00:07:28,500 --> 00:07:31,066 I don't have enough time to bake the biscuit dough. 165 00:07:31,066 --> 00:07:32,400 Coming down behind. 166 00:07:32,400 --> 00:07:36,467 So I'm going to use it in a Southern way that I grew up with. 167 00:07:36,467 --> 00:07:37,433 As a hush puppy. 168 00:07:41,166 --> 00:07:42,667 [Christopher] With my sea-cuterie board, 169 00:07:42,667 --> 00:07:44,900 I'm using a mignonette in a couple of different ways. 170 00:07:44,900 --> 00:07:46,300 One way is burnt aioli. 171 00:07:46,300 --> 00:07:49,800 The other one is for a pickling liquid for my Persian cucumbers. 172 00:07:49,800 --> 00:07:51,900 And I'm frying up my oysters. 173 00:07:56,800 --> 00:07:59,467 [Gary] All the elements of this sea-cuterie board 174 00:07:59,467 --> 00:08:01,567 goes well in the couvillion. 175 00:08:01,567 --> 00:08:03,467 This is a crustacean battle. 176 00:08:03,467 --> 00:08:08,100 I need to make sure that my crab and all of the other components 177 00:08:08,100 --> 00:08:11,100 of the sea-cuterie board are cooked to perfection. 178 00:08:12,367 --> 00:08:15,266 Chefs. You have five minutes to get this done. 179 00:08:15,266 --> 00:08:17,166 Oh, my God, five minutes. 180 00:08:17,166 --> 00:08:20,467 Has Kacie produced anything from that waffle iron yet? 181 00:08:20,467 --> 00:08:22,066 I see it's steaming. 182 00:08:22,066 --> 00:08:25,600 [Kacie] So time is winding down and I open up the waffle iron, 183 00:08:25,600 --> 00:08:27,567 and I realize that I never put one in. 184 00:08:27,567 --> 00:08:29,000 -Look at this. -Look at that. 185 00:08:29,000 --> 00:08:32,400 [Kacie] I get my seafood biscuit waffle dough into the waffle maker. 186 00:08:32,400 --> 00:08:34,200 I'm cooking them as fast as I can. 187 00:08:34,200 --> 00:08:36,066 [Ted] So, okay, Kacie's biscuit waffles 188 00:08:36,066 --> 00:08:38,900 are in the waffle iron now, but there are only three minutes. 189 00:08:38,900 --> 00:08:40,367 -Oh, my God. -Yeah. 190 00:08:40,367 --> 00:08:42,100 I'm on the struggle bus right now. 191 00:08:42,100 --> 00:08:45,000 These waffles have three of my basket ingredients in them. 192 00:08:45,000 --> 00:08:46,266 Behind. 193 00:08:46,266 --> 00:08:48,900 [Nilou] Kacie, are those waffles going to be done? 194 00:08:48,900 --> 00:08:50,133 I'm hoping so. 195 00:08:50,767 --> 00:08:51,900 Okay. 196 00:08:53,467 --> 00:08:56,000 On a struggle scale of 1-10, 197 00:08:56,266 --> 00:08:57,400 I'm at an 11. 198 00:09:05,000 --> 00:09:06,367 [Nilou] Kacie is making waffles. 199 00:09:06,367 --> 00:09:08,700 She's making one waffle at a time. 200 00:09:08,700 --> 00:09:11,200 -Four. Four waffles. -Her intention is to make four waffles. 201 00:09:11,200 --> 00:09:12,433 -[Ted] It's impossible. -[Nilou] Impossible. 202 00:09:13,567 --> 00:09:14,767 [Kacie] Ooh, that looks good. Okay. 203 00:09:14,767 --> 00:09:16,266 I open up the waffle iron. 204 00:09:16,266 --> 00:09:19,166 I am so relieved that it's cooked enough. 205 00:09:19,166 --> 00:09:21,000 I'm cooking them as fast as I can. 206 00:09:21,600 --> 00:09:23,100 Time is just flying by. 207 00:09:23,100 --> 00:09:26,967 It is going so much faster than I could have ever expected. 208 00:09:26,967 --> 00:09:28,367 With these Persian cucumbers, 209 00:09:28,367 --> 00:09:30,667 I think everyone else is gonna do kind of like a cold chopped slaw 210 00:09:30,667 --> 00:09:31,867 or something like that. 211 00:09:31,867 --> 00:09:33,700 So, I'm gonna grill them. 212 00:09:34,767 --> 00:09:36,200 Chefs, two-minute warning. 213 00:09:38,567 --> 00:09:40,066 [Gary] Finely sliced the Persian cucumbers 214 00:09:40,066 --> 00:09:43,867 in the bottom of the bowl, and then I put my couvillion in. 215 00:09:43,867 --> 00:09:46,000 Time in the Chopped kitchen gone by so fast. 216 00:09:46,000 --> 00:09:48,567 This is nerve racking. 217 00:09:48,567 --> 00:09:53,166 So last minute I grabbed my poached crab and it's got this beautiful, 218 00:09:53,166 --> 00:09:56,300 gorgeous orange to it that I am looking for. 219 00:09:56,400 --> 00:09:57,634 Whoo! 220 00:09:58,467 --> 00:10:00,834 One minute to get it done, chefs, one minute. 221 00:10:02,266 --> 00:10:05,767 Oh, my God, are Chris's biscuits burning? 222 00:10:05,767 --> 00:10:10,066 I hear the judges say something's burning in the oven. 223 00:10:10,066 --> 00:10:13,600 -Oh, my God! -[Christopher] I open the oven and my heart just dropped. 224 00:10:13,600 --> 00:10:18,667 -They are destroyed. -They are very crispy. 225 00:10:18,667 --> 00:10:22,266 I'm trying to salvage the biscuits by cutting them in half 226 00:10:22,266 --> 00:10:28,433 and placing everything on top to be able to get them to be a little moist. 227 00:10:29,400 --> 00:10:31,533 [Ted] Chefs. We're down to 40 seconds here. 228 00:10:32,467 --> 00:10:33,567 [Kacie] Time is running out. 229 00:10:33,567 --> 00:10:35,967 I have to make three waffles instead of four waffles. 230 00:10:35,967 --> 00:10:37,266 You can always cut it. 231 00:10:37,266 --> 00:10:39,567 [Kacie] I take them out, cut them down, get them all plated. 232 00:10:39,567 --> 00:10:41,800 -She's cutting it. She heard me. -She heard you. 233 00:10:41,800 --> 00:10:46,300 [Kacie] I throw these grilled Persian cucumbers on top. 234 00:10:46,300 --> 00:10:48,767 Just try to finish in time. 235 00:10:48,767 --> 00:10:50,166 -[Ted] Oh boy. -[Esther] All four plates. 236 00:10:50,166 --> 00:10:51,433 [indistinct chatter] 237 00:10:52,367 --> 00:10:53,900 Make sure it's four plates. 238 00:10:53,900 --> 00:10:55,467 [indistinct chatter] 239 00:10:55,467 --> 00:10:57,900 Wrap it up, chefs. Time is a ticking away. 240 00:10:59,367 --> 00:11:00,400 [Ted] 10, 9, 8... 241 00:11:00,867 --> 00:11:02,400 7, 6... 242 00:11:02,700 --> 00:11:06,533 5, 4, 3, 2, 243 00:11:07,000 --> 00:11:10,200 one, time's up. 244 00:11:10,200 --> 00:11:12,200 What...? 245 00:11:12,200 --> 00:11:14,400 -Great job. -[Marcus] Great job, guys. 246 00:11:14,800 --> 00:11:16,200 What the front door? 247 00:11:17,000 --> 00:11:18,667 That was a whirlwind, for sure. 248 00:11:18,667 --> 00:11:19,867 I'm happy with the waffles. 249 00:11:19,867 --> 00:11:22,567 I think they taste great, but my biggest fear right now 250 00:11:22,567 --> 00:11:24,834 is that the dough is not cooked all the way through. 251 00:11:26,000 --> 00:11:28,567 [Christopher] You see that everything wasn't presented 252 00:11:28,567 --> 00:11:32,500 how I normally plate things, and I missed one biscuit on the plate. 253 00:11:32,500 --> 00:11:36,000 I'm definitely not as confident as I would like to be going into this. 254 00:11:43,567 --> 00:11:46,467 Chefs. You have arrived at the chopping block. 255 00:11:46,467 --> 00:11:48,667 The mandatory ingredients for your appetizers 256 00:11:48,667 --> 00:11:54,066 were whole Alaskan king crabs, a sea-cuterie board, 257 00:11:54,066 --> 00:11:56,900 Persian cucumbers and biscuit dough. 258 00:11:57,467 --> 00:11:59,200 Chef Kacie, what do we have? 259 00:11:59,200 --> 00:12:02,200 [Kacie] A shrimp and king crab biscuit dough waffle 260 00:12:02,200 --> 00:12:05,166 with some grilled Persian cucumbers on top. 261 00:12:05,166 --> 00:12:07,900 So, Kacie, tell us about what you do and where you work. 262 00:12:07,900 --> 00:12:09,767 I am currently a yacht chef. 263 00:12:09,767 --> 00:12:11,033 I work for a private family. 264 00:12:11,033 --> 00:12:14,367 The boat is based out of South Florida, but I am from Texas. 265 00:12:14,367 --> 00:12:15,967 My uncle was a shrimper. 266 00:12:15,967 --> 00:12:19,100 -Lots of seafood in your life. -Lots of seafood. 267 00:12:19,100 --> 00:12:22,367 You know, in Japan, there's street food that you eat like this 268 00:12:22,367 --> 00:12:26,100 where you, all the seafood is worked in into the, kind of, waffles. 269 00:12:26,100 --> 00:12:27,200 -But pancakes, you know? -[Kacie] Yeah. 270 00:12:27,200 --> 00:12:30,066 -Okonomi? -Yep. So I like the idea. 271 00:12:30,066 --> 00:12:32,467 I like the grilled cucumber. 272 00:12:32,467 --> 00:12:34,900 There's only one thing I don't like, 273 00:12:34,900 --> 00:12:37,734 and that's the uncooked biscuit dough. 274 00:12:38,266 --> 00:12:39,567 -Oh. Okay. -[Marcus] Right? 275 00:12:39,567 --> 00:12:43,000 I have to agree with Marcus about the biscuit. 276 00:12:43,000 --> 00:12:46,166 -You know, that dough is is tough to work with. -Right. 277 00:12:46,166 --> 00:12:49,867 I really loved the flavor of the waffle itself. 278 00:12:49,867 --> 00:12:52,700 I was worried that you know, you would taste the biscuit 279 00:12:52,700 --> 00:12:54,266 and then the seafood separately. 280 00:12:54,266 --> 00:12:56,467 But it was actually like a lovely marriage. 281 00:12:56,467 --> 00:12:57,867 Thank you, guys. 282 00:12:57,867 --> 00:12:58,967 Next up, Chef Christopher. 283 00:12:58,967 --> 00:13:02,266 Today we have a Alaskan king crab with herbed aioli, 284 00:13:02,266 --> 00:13:06,600 some fried oysters and... biscuit. 285 00:13:08,266 --> 00:13:10,667 So am I to understand you're from Maine? 286 00:13:10,667 --> 00:13:12,967 So I'm originally from Revere, Massachusetts. 287 00:13:12,967 --> 00:13:14,667 But I spent a lot of time up in Maine. 288 00:13:14,667 --> 00:13:17,100 My grandfather would be going out digging 289 00:13:17,100 --> 00:13:21,467 for clams, finding quahogs, bringing 'em back, cooking with him. 290 00:13:21,467 --> 00:13:24,467 Chef. You want the seafood to really shine, right? 291 00:13:24,467 --> 00:13:27,266 So I love that the king crab was there, 292 00:13:27,266 --> 00:13:30,066 very prominent on the plate and the fact 293 00:13:30,066 --> 00:13:33,000 that you didn't really mess with it and just cooked it really nice. 294 00:13:33,000 --> 00:13:36,000 It shows technique, And then the aioli worked 295 00:13:36,000 --> 00:13:38,100 really nicely, that sauce element 296 00:13:38,100 --> 00:13:41,166 always is nice with something like seafood. 297 00:13:41,166 --> 00:13:44,367 -Thank you. -[Nilou] You fry these oysters beautifully. 298 00:13:44,367 --> 00:13:46,967 The cucumbers, are perfectly dressed. 299 00:13:46,967 --> 00:13:48,667 The thing that I'm missing here, 300 00:13:48,667 --> 00:13:50,667 unfortunately, is the dough. 301 00:13:50,667 --> 00:13:51,600 [Christopher] Yep. 302 00:13:51,600 --> 00:13:54,867 I didn't get a fried oyster as Nilou got. 303 00:13:54,867 --> 00:13:58,233 Maybe slow it down right before plating. 304 00:13:58,767 --> 00:14:00,767 I love a charred biscuit. 305 00:14:00,767 --> 00:14:02,567 This is a little bit too much. 306 00:14:02,567 --> 00:14:03,734 I agree. 307 00:14:03,734 --> 00:14:06,600 But you did an awesome job. It was a very tough basket. 308 00:14:06,600 --> 00:14:07,800 Thank you very much. 309 00:14:07,800 --> 00:14:10,000 -Appreciate that. -Next up, chef Gary. 310 00:14:10,000 --> 00:14:12,367 So, putting a little bit of home in a bowl. 311 00:14:12,367 --> 00:14:13,600 Seafood couvillion. 312 00:14:14,900 --> 00:14:16,033 Where is home for you? 313 00:14:16,033 --> 00:14:19,100 -Louisiana. -Where did you get your love of cooking? 314 00:14:19,100 --> 00:14:22,266 -Ah. My grandmother. -And so what was your favorite thing that your grandma made? 315 00:14:22,266 --> 00:14:26,867 It was gumbo, so my grandmother's gumbo still resonates with me today. 316 00:14:26,867 --> 00:14:29,767 Well, Chef, I love that you're inspired by your grandmother, 317 00:14:29,767 --> 00:14:33,000 and I can taste kind of like the grandma flavors 318 00:14:33,000 --> 00:14:34,600 in your stew. 319 00:14:34,600 --> 00:14:39,000 I love that the seafood is, like, really chunky and like, super prominent here. 320 00:14:39,000 --> 00:14:40,567 -Yeah. -[Marcus] Yeah, for me, 321 00:14:40,567 --> 00:14:44,100 I would say that canned big tomatoes in there, 322 00:14:44,100 --> 00:14:45,867 it kind of took over a little bit. 323 00:14:45,867 --> 00:14:49,667 You want to make sure that the seafood is the star, right? 324 00:14:49,667 --> 00:14:52,700 Other than that, I love the big, bold biscuit here. 325 00:14:52,700 --> 00:14:54,367 It gets the right amount of sogginess 326 00:14:54,367 --> 00:14:56,467 when you put it in to the stews. 327 00:14:56,467 --> 00:15:00,066 And the idea of brushing your biscuit dough 328 00:15:00,066 --> 00:15:02,467 with the curry is a great addition. 329 00:15:02,467 --> 00:15:04,867 I thought that the Persian cucumber was going to be a little odd, 330 00:15:04,867 --> 00:15:07,367 but the crunch that it gave was perfect. 331 00:15:07,367 --> 00:15:08,400 Thank you very much. 332 00:15:08,400 --> 00:15:09,634 Finally, Chef Shiki. 333 00:15:09,634 --> 00:15:13,200 So for you, I have a fried oyster with fried biscuit dough 334 00:15:13,200 --> 00:15:17,400 to use with the fresh cucumber shrimp salsa. 335 00:15:17,400 --> 00:15:20,500 What do you bring to the table here for a crustacean competition? 336 00:15:20,500 --> 00:15:25,567 Growing up, my mom lived in Savannah and we would go home to see my Nana there. 337 00:15:25,567 --> 00:15:30,066 And my uncle lived on the inlet, so we would have set out the crab trap. 338 00:15:30,066 --> 00:15:35,367 By the age of four, I knew how to shuck oysters and crack crab legs. 339 00:15:35,367 --> 00:15:38,433 But, you know, we never had a king crab coming through our nets. 340 00:15:40,300 --> 00:15:43,867 Chef Shiki, I think the highlight 341 00:15:43,867 --> 00:15:48,400 of this dish for me is your cucumber and shrimp salad 342 00:15:48,400 --> 00:15:50,800 that you made lots of bright, herbaceousness. 343 00:15:50,800 --> 00:15:52,767 You used herbs really nicely. 344 00:15:52,767 --> 00:15:54,767 [Marcus] Yeah, a lot of goodness in this plate. 345 00:15:54,767 --> 00:16:00,667 I love this kind of over fried oysters because it becomes like crouton. 346 00:16:00,667 --> 00:16:04,100 You really show you understand acid, which is so important to seafood. 347 00:16:04,100 --> 00:16:06,400 Yeah, I totally agree. 348 00:16:06,400 --> 00:16:07,900 The king crab I liked a lot. 349 00:16:07,900 --> 00:16:09,600 Like when you poached it in the butter. 350 00:16:09,600 --> 00:16:11,166 I really get that butter taste. 351 00:16:11,166 --> 00:16:13,767 Except I only got, like a tiny piece. 352 00:16:13,767 --> 00:16:17,233 I would have liked to see a little bit more crab on the plate. 353 00:16:18,700 --> 00:16:20,333 Chef Shiki, thank you. 354 00:16:21,266 --> 00:16:23,667 A lot of good things went down in that round. 355 00:16:23,667 --> 00:16:26,300 Still, one chef will have to leave us. 356 00:16:27,467 --> 00:16:29,867 [Christopher] I'd had some inconsistencies on my plates. 357 00:16:29,867 --> 00:16:33,200 I definitely most could be on the chopping block. 358 00:16:33,200 --> 00:16:35,500 [Kacie] I'm a little nervous about my undercooked dough. 359 00:16:35,500 --> 00:16:38,000 I feel that it's possible I could get chopped. 360 00:16:49,800 --> 00:16:53,433 So whose dish is on the chopping block? 361 00:17:02,867 --> 00:17:04,000 [Ted] Chef Christopher, 362 00:17:04,000 --> 00:17:05,734 you've been chopped. Judges. 363 00:17:07,166 --> 00:17:10,500 Chef Christopher, you cooked a beautiful king crab. 364 00:17:10,500 --> 00:17:14,800 But the execution on the sea-cuterie board was inconsistent. 365 00:17:14,800 --> 00:17:17,000 And with the omission of the biscuit, 366 00:17:17,000 --> 00:17:20,233 my plate was missing an entire basket ingredient. 367 00:17:20,667 --> 00:17:22,367 And so we had to chop you. 368 00:17:22,367 --> 00:17:24,667 I really appreciated being here. It was quite a pleasure. 369 00:17:24,667 --> 00:17:25,900 Thank you to everyone. 370 00:17:27,200 --> 00:17:28,433 [Ted] Good luck to you, Chef. 371 00:17:29,200 --> 00:17:30,800 [Christopher] I'm definitely disappointed. 372 00:17:30,800 --> 00:17:34,900 I'm still feeling pretty proud that I cooked a huge Alaska king crab beautifully. 373 00:17:38,467 --> 00:17:43,166 Chef Shiki, Chef Gary, Chef Kacie, are you ready to crack into 374 00:17:43,166 --> 00:17:45,400 whatever you may find in this next basket? 375 00:17:45,400 --> 00:17:47,066 Oh, yeah, I think so. 376 00:17:47,066 --> 00:17:50,333 I hear something crawling There's no telling what's in there. 377 00:17:52,567 --> 00:17:54,467 It is very alive in here. 378 00:17:54,467 --> 00:17:55,600 Open your basket. 379 00:17:57,000 --> 00:17:58,567 -Oh, okay. -Yes! 380 00:17:58,567 --> 00:18:00,567 Nice! Blue lobsters. 381 00:18:00,567 --> 00:18:03,066 [Ted] And we have blue lobsters. 382 00:18:03,066 --> 00:18:04,133 [Gary] Nice. 383 00:18:04,967 --> 00:18:06,266 [Ted] Baby corn. 384 00:18:06,266 --> 00:18:08,100 [Shiki] I love baby corn. 385 00:18:08,100 --> 00:18:10,266 [Ted] Calabrian chilies. 386 00:18:10,266 --> 00:18:12,800 Ooh! Calabrian chilies. I'm down. 387 00:18:12,800 --> 00:18:14,500 I'm happy about that one. 388 00:18:14,500 --> 00:18:16,400 [Ted] And frozen bacon wrapped scallops. 389 00:18:16,400 --> 00:18:19,700 Frozen bacon wrapped scallops. That's gonna suck. 390 00:18:19,700 --> 00:18:21,467 -This basket's great. -I feel pretty good. 391 00:18:21,467 --> 00:18:22,700 You ready for me? 392 00:18:22,700 --> 00:18:23,900 I'm ready for you. 393 00:18:25,467 --> 00:18:28,333 30 minutes to make delicious lobster dishes. 394 00:18:29,900 --> 00:18:31,233 Clock starts now. 395 00:18:31,900 --> 00:18:34,000 [judges cheering] 396 00:18:38,667 --> 00:18:42,400 These specific blue lobsters came to us from Ireland. 397 00:18:42,400 --> 00:18:45,567 This is actually the lobster that I grew up with in Sweden. 398 00:18:45,567 --> 00:18:48,467 These are tinier than Canadian or East Coast lobsters. 399 00:18:48,467 --> 00:18:50,467 But they're so delicious. 400 00:18:50,467 --> 00:18:52,000 [Esther] Yeah, sweeter in meat, right? 401 00:18:52,000 --> 00:18:53,600 Sweeter, more firmer. 402 00:18:53,600 --> 00:18:54,367 [Nilou] Also, they're blue. 403 00:18:54,367 --> 00:18:56,066 But when they cook, they're red. 404 00:18:56,066 --> 00:18:57,166 Yeah, they're red. 405 00:18:57,166 --> 00:18:59,734 [Esther] I love showcasing the lobster in its beauty. 406 00:19:00,467 --> 00:19:02,266 I want to see the lobster on the plate. 407 00:19:02,266 --> 00:19:03,800 -You want drama. -Yes. 408 00:19:05,467 --> 00:19:07,100 [Shiki laughs boisterously] 409 00:19:07,667 --> 00:19:08,567 Stop it. 410 00:19:09,567 --> 00:19:13,800 So blue lobsters are great and baby corn 411 00:19:13,800 --> 00:19:16,066 is used in a lot of Asian cuisines. 412 00:19:16,066 --> 00:19:19,367 So I am making Asian lobster and scallop 413 00:19:19,367 --> 00:19:21,266 in mushroom cream sauce. 414 00:19:21,266 --> 00:19:23,667 I'm throwing the blue lobster into the steamer. 415 00:19:23,667 --> 00:19:24,600 Sorry, buddies. 416 00:19:24,600 --> 00:19:27,400 For the Asian sauce with the baby corn, 417 00:19:27,400 --> 00:19:32,767 I'm using soy and ginger and the garlic and the Calabrian chilies. 418 00:19:32,767 --> 00:19:34,400 [Esther] I love the Calabrian chilies. 419 00:19:34,400 --> 00:19:37,467 It has like this sweet heat, which I love. 420 00:19:37,467 --> 00:19:40,900 It's not super spicy, but it definitely gives you a kick, right? 421 00:19:40,900 --> 00:19:43,567 [Shiki] Yes. That looks beautiful. 422 00:19:43,567 --> 00:19:47,700 [Marcus] Well, what are we doing with the scallops that are wrapped in bacon? 423 00:19:47,700 --> 00:19:49,367 -They're frozen, right? -[Esther] They're frozen. 424 00:19:49,367 --> 00:19:50,400 They have to be baked. 425 00:19:50,400 --> 00:19:53,266 But you can also, like, deconstruct it and chop up 426 00:19:53,266 --> 00:19:55,166 the bacon and use it separately. 427 00:19:55,166 --> 00:19:56,567 You're gonna even chop up the scallop 428 00:19:56,567 --> 00:19:59,166 and make a nice scallop sauce on top of the lobster. 429 00:19:59,166 --> 00:20:01,567 That would be a really smart move here. 430 00:20:01,567 --> 00:20:03,667 [Gary] My mind immediately goes to Italian 431 00:20:03,667 --> 00:20:07,266 because I know the scallops and the bacon go great together 432 00:20:07,266 --> 00:20:12,166 in Alfredo, why not do a cream sauce? 433 00:20:12,166 --> 00:20:16,767 I worked with a chef in Vegas and we made lobster gnocchi all the time. 434 00:20:16,767 --> 00:20:22,667 So I'm making lobster gnocchi with pickled corn and Calabrian chili cream sauce. 435 00:20:22,667 --> 00:20:25,467 I believe making gnocchi with this lobster is a huge risk, 436 00:20:25,467 --> 00:20:28,667 but I think it's going to showcase creativity and skill. 437 00:20:28,667 --> 00:20:31,867 I'm gonna pickle my baby corn because I love pickled corn. 438 00:20:31,867 --> 00:20:35,900 I add white wine vinegar, molasses, and I let cook. 439 00:20:40,700 --> 00:20:43,767 The first thing that I think of is a Veracruz, 440 00:20:43,767 --> 00:20:46,600 which is a dish from central Mexico. 441 00:20:46,600 --> 00:20:48,300 [Nilou] Chef Kacie, what are you making? 442 00:20:48,300 --> 00:20:51,767 So I'm kinda... I'm inspired by the Veracruz, right? 443 00:20:51,767 --> 00:20:53,500 Kind of like a Mexican style. 444 00:20:53,767 --> 00:20:55,100 [Ted] Excellent. 445 00:20:55,100 --> 00:20:56,567 [Kacie] It's a lot of fresh ingredients. 446 00:20:56,567 --> 00:20:58,867 It has olives, capers, and I was like, my gosh, 447 00:20:58,867 --> 00:21:01,000 that would be so great with this lobster 448 00:21:01,000 --> 00:21:03,467 with like the sweetness. I really feel 449 00:21:03,467 --> 00:21:06,367 the Calabrian chilies will bring the perfect amount of spice to this sauce. 450 00:21:06,367 --> 00:21:07,967 I feel like this baby corn will add 451 00:21:07,967 --> 00:21:10,767 the perfect amount of crunch, and it is just, it's killer. 452 00:21:10,767 --> 00:21:12,066 It's a good sauce. 453 00:21:15,166 --> 00:21:17,200 I've traveled the last several years for work, 454 00:21:17,200 --> 00:21:21,166 and I realize that I'm kind of ready to go home for a little while. 455 00:21:21,166 --> 00:21:23,166 The home is Port O'Connor, Texas. 456 00:21:23,166 --> 00:21:26,867 My community is... oh, man, it's everything to me. 457 00:21:26,867 --> 00:21:32,100 $10,000 would help me get one step closer to opening up my dream venue space. 458 00:21:32,100 --> 00:21:34,233 All right, chefs, you've got 10 minutes to get it done. 459 00:21:36,266 --> 00:21:38,000 My scallops are frozen, frozen. 460 00:21:38,400 --> 00:21:39,700 Coming down behind. 461 00:21:39,700 --> 00:21:43,400 I am using the fryer, basically to defrost them. 462 00:21:44,500 --> 00:21:45,600 Behind, behind, behind. 463 00:21:45,600 --> 00:21:48,200 When I pull the blue lobster out of the steamer, 464 00:21:48,200 --> 00:21:52,834 I stick it into some melted butter, some white wine and some chili. 465 00:21:56,767 --> 00:21:59,166 [Gary] I add my lobster meat to the food processor 466 00:21:59,166 --> 00:22:02,166 with my eggs and my mascarpone and my flour. 467 00:22:02,166 --> 00:22:06,100 I think Chef Gary is gonna make lobster gnocchi. 468 00:22:06,100 --> 00:22:07,400 [Nilou] I'm nervous for him. 469 00:22:07,400 --> 00:22:09,200 -I'm nervous. -[Marcus] It's a big move. 470 00:22:10,266 --> 00:22:11,967 I've added too much mascarpone, 471 00:22:11,967 --> 00:22:14,967 so I pull it out and I add more double O flour. 472 00:22:14,967 --> 00:22:17,667 Chef Gary's dough is looking really wet. 473 00:22:17,667 --> 00:22:18,867 -[Nilou] It does. -[Ted] Very soft. 474 00:22:18,867 --> 00:22:19,667 [Nilou] Very loose. 475 00:22:19,667 --> 00:22:21,300 [Marcus] It's not getting thicker. 476 00:22:21,300 --> 00:22:24,867 I decided to grab a pastry bag because I figured I could control the flow. 477 00:22:24,867 --> 00:22:26,300 Gotta pivot. 478 00:22:26,300 --> 00:22:28,100 Gary's preparing to pipe... 479 00:22:28,100 --> 00:22:29,800 -Yeah, oh, he's gonna pipe. -[Ted] ...that gnocchi material. 480 00:22:29,800 --> 00:22:31,867 [Marcus] Into water. 481 00:22:31,867 --> 00:22:34,567 That is one of the biggest ideas I've seen in the Chopped kitchen actually. 482 00:22:34,567 --> 00:22:36,600 [Nilou] Wow. Really nervous for Chef Gary. 483 00:22:36,600 --> 00:22:38,500 I mean, if he can pull it off, though... 484 00:22:38,500 --> 00:22:40,100 [Gary] It starts to float. 485 00:22:40,100 --> 00:22:41,233 Okay, this is gonna work. 486 00:22:44,567 --> 00:22:45,834 [Nilou] Holy moly. 487 00:22:45,834 --> 00:22:50,867 Chef Kacie has just, just opened her frozen box of scallops. 488 00:22:50,867 --> 00:22:53,767 [Kacie] Time is winding down, and I realized you can't use 489 00:22:53,767 --> 00:22:55,800 the scalps 'cause they're frozen, frozen. 490 00:22:55,800 --> 00:22:57,600 So I take the bacon, I cut it off. 491 00:22:57,600 --> 00:23:00,300 I get it in a skillet and I start cooking it down 492 00:23:00,300 --> 00:23:04,367 because I'm thinking all right, Kacie, not only would that bacon grease 493 00:23:04,367 --> 00:23:09,000 add another layer of flavor, but it's gonna add some crunch to it. 494 00:23:09,000 --> 00:23:10,166 I'm from Texas, right? 495 00:23:10,166 --> 00:23:11,867 So good. 496 00:23:12,667 --> 00:23:16,567 [Ted] It looks like Shiki has harvested a whole bunch of lobster tail. 497 00:23:16,567 --> 00:23:19,767 Shiki, all four ingredients on the plate. 498 00:23:19,767 --> 00:23:23,967 Gnocchi's actually looking beautiful, Chef Gary's done a great job. 499 00:23:23,967 --> 00:23:26,867 [Ted] Here we go, Kacie's going in, plating up. 500 00:23:26,867 --> 00:23:29,266 [whispering] Why did she put all those tomatoes on top 501 00:23:29,266 --> 00:23:30,600 -of the lobster? -Oh, my Lord. 502 00:23:31,367 --> 00:23:34,100 [Ted] All right, you've got this Chefs, get it done. 503 00:23:34,100 --> 00:23:40,066 10, 9, 8, 7, 6, 5, 4, 3, 504 00:23:40,066 --> 00:23:43,667 2, 1. 505 00:23:43,667 --> 00:23:45,500 Time's up! 506 00:23:46,000 --> 00:23:47,500 [Marcus] Well done! 507 00:23:47,500 --> 00:23:49,266 -Very nice work. -Great job, Chefs. 508 00:23:49,266 --> 00:23:50,200 [Nilou] Great cook. 509 00:23:50,200 --> 00:23:52,400 That was rough. I'm feeling very exhausted. 510 00:23:52,400 --> 00:23:53,867 There was definitely a risk. 511 00:23:53,867 --> 00:23:56,800 But the dish itself came out flavorful and great. 512 00:23:56,800 --> 00:23:58,100 Okay, okay. 513 00:23:58,100 --> 00:23:59,300 I feel real good, I think. 514 00:24:00,066 --> 00:24:01,066 I think the flavors are there. 515 00:24:01,066 --> 00:24:02,934 I think this can get me to the dessert round. 516 00:24:10,166 --> 00:24:13,467 Chefs, for the second round of our crustacean crazed battle, 517 00:24:13,467 --> 00:24:18,300 you got blue lobsters, baby corn, Calabrian chilies, 518 00:24:18,300 --> 00:24:21,000 and frozen bacon wrapped scallops. 519 00:24:21,000 --> 00:24:22,667 -Chef Gary. -I saw the lobster. 520 00:24:22,667 --> 00:24:24,967 I saw Calabrian chilies, made me think of Italy. 521 00:24:24,967 --> 00:24:30,533 So this is a lobster gnocchi with pickled corn and Calabrian chili cream sauce. 522 00:24:34,867 --> 00:24:38,767 Chef, you took a very big risk making the gnocchi. 523 00:24:38,767 --> 00:24:40,700 We were pretty nervous for you. 524 00:24:41,367 --> 00:24:43,166 But I think your risk paid off. 525 00:24:43,166 --> 00:24:45,767 The texture of the gnocchi is so great. 526 00:24:45,767 --> 00:24:46,767 It's like chewy. 527 00:24:46,767 --> 00:24:48,100 It has great flavor. 528 00:24:48,100 --> 00:24:50,700 [Nilou] Yeah, I love the flavor profile of this dish, 529 00:24:50,700 --> 00:24:54,500 and when I eat it, the slow burn of the Calabrian chili is phenomenal. 530 00:24:54,500 --> 00:24:56,266 The creaminess of your sauce that you made 531 00:24:56,266 --> 00:24:59,667 with the frozen bacon wrapped scallop is terrific. 532 00:24:59,667 --> 00:25:04,133 I love that the baby corn is sturdy and gives another crunch. 533 00:25:05,567 --> 00:25:09,266 I totally agree with Marcus, but I would have loved to see 534 00:25:09,266 --> 00:25:13,367 some lobster chunks in it with the gnocchi 535 00:25:13,367 --> 00:25:16,066 because it is such a beautiful blue lobster. 536 00:25:16,066 --> 00:25:20,166 And that was one of the things that I was looking forward to having. 537 00:25:20,166 --> 00:25:23,100 I think there is that balance that you have to keep in mind 538 00:25:23,100 --> 00:25:25,567 with trying to wow us with your creativity, 539 00:25:25,567 --> 00:25:29,000 but also doing a great job with the ingredients. 540 00:25:29,000 --> 00:25:31,667 -Understood. -Chef, if you win this thing, you get a little prize. 541 00:25:31,667 --> 00:25:32,600 $10,000. 542 00:25:32,600 --> 00:25:33,533 What would you spend it on? 543 00:25:33,533 --> 00:25:35,767 I would spend it on opening my own space. 544 00:25:35,767 --> 00:25:37,367 I've been in the industry for almost 30 years, 545 00:25:37,367 --> 00:25:39,767 and I just want to I finally showcase myself. 546 00:25:39,767 --> 00:25:42,066 -What would it be like? -A small cocktail bar 547 00:25:42,066 --> 00:25:45,367 where you can really enjoy and showcase the cuisine. 548 00:25:45,367 --> 00:25:50,100 -It takes on Louisiana Bayou using mirliton, using crabs... -Nice. 549 00:25:50,100 --> 00:25:52,133 -...using a lot of crawfish. -And lobster gnocchi. 550 00:25:52,800 --> 00:25:54,533 Oh, it's gonna be on the menu for sure. 551 00:25:55,467 --> 00:25:56,667 Next up, Chef Shiki. 552 00:25:56,667 --> 00:26:00,266 I prepared a Asian lobster and scallop dish 553 00:26:00,266 --> 00:26:05,133 with a white wine mushroom cream sauce topped with pistachios. 554 00:26:09,166 --> 00:26:12,667 -Chef Shiki, the sauce is so delicious... -Yes. 555 00:26:12,667 --> 00:26:14,066 [Esther] ...and I really like 556 00:26:14,066 --> 00:26:20,266 the fusion of soy and cream together, it really enhances the seafood 557 00:26:20,266 --> 00:26:26,100 and like that corn being like soaked into the sauce is just so lovely. 558 00:26:26,100 --> 00:26:28,900 And it was one of my favorite elements of this plate. 559 00:26:28,900 --> 00:26:31,400 I love how you thought about the bacon crunch 560 00:26:31,400 --> 00:26:34,734 and the fish saltiness from the scallops in there. 561 00:26:35,000 --> 00:26:35,967 That garlic. 562 00:26:35,967 --> 00:26:37,100 Amazing. 563 00:26:37,100 --> 00:26:39,800 And then there's the other side. 564 00:26:39,800 --> 00:26:43,300 You have lobster, one of the most expensive ingredients in the world. 565 00:26:43,300 --> 00:26:46,400 -If you would have cooked this two minutes less... -Yes. 566 00:26:46,400 --> 00:26:48,266 ...you would have an incredible dish. 567 00:26:48,266 --> 00:26:50,367 Your lobster is a little bit overdone... 568 00:26:50,367 --> 00:26:53,700 -Yes. -...because you cooked it more after you steamed it. 569 00:26:53,700 --> 00:26:55,667 -Finally, Chef Kacie. -Today, I've prepared for you 570 00:26:55,667 --> 00:26:59,900 my style of a lobster Veracruz and a little bacon saute. 571 00:26:59,900 --> 00:27:03,867 The Calabrian chilies and the corn are in the Veracruz sauce. 572 00:27:03,867 --> 00:27:06,233 And it's served over jasmine rice. 573 00:27:10,767 --> 00:27:13,467 Chef Kacie, you developed a lot of great flavor here. 574 00:27:13,467 --> 00:27:18,767 I'm from Iran. I've never had bacon with rice, and it's such a good combo. 575 00:27:18,767 --> 00:27:24,367 Yeah, it's comfort. This is a wonderful delicious grub. 576 00:27:24,367 --> 00:27:26,367 There's only one problem with it. 577 00:27:26,367 --> 00:27:30,166 It does not necessarily highlight the basket ingredients. 578 00:27:30,166 --> 00:27:35,567 I'm just struggling to find the lobster, the scallops are almost hidden. 579 00:27:35,567 --> 00:27:39,367 Yeah, the corn was so good. The chili was so good. 580 00:27:39,367 --> 00:27:42,667 But all the other basket ingredients got buried 581 00:27:42,667 --> 00:27:46,567 with the non-basket ingredients, which were like the tomatoes 582 00:27:46,567 --> 00:27:50,266 and then the herbs, and then the rice, kind of like, overpowered this dish. 583 00:27:50,266 --> 00:27:56,367 And it all of a sudden became a rice and tomato dish, not a lobster corn dish. 584 00:27:56,367 --> 00:27:57,166 Okay. 585 00:27:57,166 --> 00:27:59,033 -Chef Kacie. Thank you. -Thank you. 586 00:28:01,266 --> 00:28:04,667 Now the judges must decide who is advancing. 587 00:28:04,667 --> 00:28:06,400 I don't feel that I celebrated the seafood 588 00:28:06,400 --> 00:28:10,100 as much as I should have, but I feel I deserve to move forward. 589 00:28:10,100 --> 00:28:12,867 I wanna show them that I can do it. 590 00:28:12,867 --> 00:28:16,967 [Shiki] I overcooked my lobster and I should've known better. 591 00:28:16,967 --> 00:28:20,967 But I did bring so many different flavors to this dish 592 00:28:20,967 --> 00:28:22,934 so I'm hoping that will push me forward. 593 00:28:31,367 --> 00:28:34,800 So whose dish is on the chopping block? 594 00:28:44,767 --> 00:28:46,367 -[Ted] Chef Kacie... -That's okay. 595 00:28:46,367 --> 00:28:48,567 [Ted] ...you've been chopped. Judges? 596 00:28:48,567 --> 00:28:53,266 Chef Kacie, we really wanted you to highlight the crustaceans in this basket. 597 00:28:53,266 --> 00:28:55,600 But unfortunately, the rice and the tomatoes 598 00:28:55,600 --> 00:28:59,300 kind of muddled the flavors of the basket ingredients. 599 00:28:59,300 --> 00:29:01,166 And so we had to chop you. 600 00:29:01,166 --> 00:29:03,867 No worries. I understand it, guys. Thank you. 601 00:29:03,867 --> 00:29:05,634 Thank you. All right. Have a good one. 602 00:29:06,266 --> 00:29:07,767 Of course, the end goal is winning. 603 00:29:07,767 --> 00:29:11,166 But really just having the faith in myself 604 00:29:11,166 --> 00:29:14,500 to do this, I absolutely accomplished what I set out to do. 605 00:29:22,767 --> 00:29:25,800 Chef Shiki, Chef Gary, let's end the suspense. 606 00:29:30,166 --> 00:29:31,300 Open it up. 607 00:29:33,900 --> 00:29:35,600 -What? -What in the world? 608 00:29:35,600 --> 00:29:39,667 [Ted] And there are the crustaceans, candied crabs. 609 00:29:39,667 --> 00:29:41,166 What the hell do I do with this? 610 00:29:41,166 --> 00:29:43,266 [Ted] You also have mayonnaise ice cream. 611 00:29:43,266 --> 00:29:44,900 Mayonnaise ice cream? 612 00:29:45,700 --> 00:29:48,266 Who made this and why? 613 00:29:48,266 --> 00:29:49,900 [Ted] Makrut lime leaves. 614 00:29:51,266 --> 00:29:52,300 And mangoes. 615 00:29:52,300 --> 00:29:53,600 Mangoes. 616 00:29:54,467 --> 00:29:55,700 That's a doozy. 617 00:29:55,700 --> 00:29:57,900 We do doozies quite a bit. 618 00:29:59,266 --> 00:30:00,900 30 minutes for the final round. 619 00:30:03,066 --> 00:30:04,200 The clock starts now. 620 00:30:05,600 --> 00:30:06,767 [all cheering] 621 00:30:06,767 --> 00:30:09,033 [Esther] Last round, guys. Let's do it. 622 00:30:12,567 --> 00:30:14,500 Is it me, or is this basket a gift? 623 00:30:14,500 --> 00:30:16,100 -[Marcus] Absolutely. -Absolutely. 624 00:30:16,100 --> 00:30:17,266 [Marcus] It's a great basket, right? 625 00:30:17,266 --> 00:30:21,100 I remember eating the candied crab as a kid growing up. 626 00:30:21,100 --> 00:30:22,400 It's salty and sweet. 627 00:30:22,400 --> 00:30:25,400 It has that, like umami from the crab. 628 00:30:25,400 --> 00:30:27,300 They're just baby crabs that have been dried 629 00:30:27,300 --> 00:30:30,300 and baked and covered in a sweet solution. 630 00:30:30,300 --> 00:30:33,967 That mayonnaise ice cream tastes like a tangy 631 00:30:33,967 --> 00:30:35,066 buttermilk ice cream. 632 00:30:35,066 --> 00:30:36,433 It sounds pretty good. 633 00:30:36,433 --> 00:30:39,567 Yeah. I think one tricky ingredient here might be the lime leaves. 634 00:30:39,567 --> 00:30:42,266 Because you can't really, like, have that by itself. 635 00:30:42,266 --> 00:30:43,567 It needs to be infused some way. 636 00:30:43,567 --> 00:30:46,266 What if they repurpose the ice cream as sort of an Anglaise... 637 00:30:46,266 --> 00:30:47,233 [Esther] I was gonna say that. 638 00:30:47,233 --> 00:30:48,266 [Ted] ...and infused it with the lime leaves? 639 00:30:48,266 --> 00:30:50,100 Yeah, that's very smart. 640 00:30:50,100 --> 00:30:51,233 Wow. 641 00:30:52,367 --> 00:30:53,266 This mayonnaise ice cream, 642 00:30:53,266 --> 00:30:55,200 it kind of tastes almost like buttermilk. 643 00:30:55,200 --> 00:30:58,166 And then ding! My brain goes panna cotta. 644 00:30:58,166 --> 00:31:01,000 Because I'm thinking I could melt this ice cream down, 645 00:31:01,000 --> 00:31:03,667 add some gelatin to it, and then let it set. 646 00:31:03,667 --> 00:31:05,767 I'm going to make a mayonnaise lime panna cotta 647 00:31:05,767 --> 00:31:09,300 with a mango basil coulis and a candied crab caramel. 648 00:31:10,400 --> 00:31:12,400 I'm not familiar with makrut lime leaves, 649 00:31:12,400 --> 00:31:15,100 but it looks as similar to kefir lime leaves, 650 00:31:15,100 --> 00:31:17,867 which has this really intense lime flavor. 651 00:31:17,867 --> 00:31:21,400 This $10,000 will go a long way to helping me build my community 652 00:31:21,400 --> 00:31:22,800 by having my own restaurant. 653 00:31:22,800 --> 00:31:27,233 I want people to see the love and the joy embraced in Louisiana. 654 00:31:29,900 --> 00:31:33,367 Mangoes are such an amazing fruit, like, nothing else tastes like them. 655 00:31:33,367 --> 00:31:35,400 The closest I can think of is a really ripe peach, 656 00:31:35,400 --> 00:31:36,900 and that's not the same either. 657 00:31:36,900 --> 00:31:37,867 [Nilou] Mango is a gift. 658 00:31:37,867 --> 00:31:38,934 All right. 659 00:31:38,934 --> 00:31:41,667 My Nana has always used peaches with her madeleines. 660 00:31:41,667 --> 00:31:44,200 So I'm thinking, let's just swap out the peaches 661 00:31:44,200 --> 00:31:47,567 and let the mangoes speak to the madeleine. 662 00:31:47,567 --> 00:31:49,800 Oh, Chef Shiki is making madeleines. 663 00:31:49,800 --> 00:31:52,433 -[Esther] Madeleines! -I love that. 664 00:31:53,667 --> 00:31:58,400 [Shiki] I'm making a candied crab cream sauce 665 00:31:58,400 --> 00:32:03,467 with a madeleine and toasted coconut and graham crackers. 666 00:32:03,467 --> 00:32:06,100 I know this Madeline recipe like the back of my hand. 667 00:32:06,100 --> 00:32:07,767 Thank you, Nana. 668 00:32:08,867 --> 00:32:12,667 So for my mango sauce, I am reducing the mayonnaise ice cream. 669 00:32:12,667 --> 00:32:16,567 It has this creaminess at the front of my tongue. 670 00:32:16,567 --> 00:32:20,800 But then all of sudden it hits the back of my throat and it's like vinegar. 671 00:32:20,800 --> 00:32:24,367 So I used coconut milk to counter the vinegar of the mayonnaise, 672 00:32:24,367 --> 00:32:27,200 and that will accent the mangoes. 673 00:32:30,000 --> 00:32:32,600 Chefs, less than 15 minutes on that clock. 674 00:32:34,967 --> 00:32:36,266 [Nilou] You know those crabs? 675 00:32:36,266 --> 00:32:37,834 -They're already sweet and salty. -[Esther] Yeah, they're sweet. 676 00:32:37,834 --> 00:32:43,100 -Any sugar. -[Nilou] So amplify that with some brittle, some caramel. 677 00:32:43,100 --> 00:32:47,266 [Gary] So to make my candied crab caramel, I combined sugar and butter. 678 00:32:47,266 --> 00:32:52,100 I add the chopped crabs. It's is gonna add the extra texture to the dish. 679 00:32:52,100 --> 00:32:55,200 Chef Gary, he's making a praline 680 00:32:55,200 --> 00:32:58,233 -with the candied crabs, which I think is super smart. -[Marcus] Smart. 681 00:33:02,300 --> 00:33:05,467 [Shiki] I am using the lime leaves in my mango sauce 682 00:33:05,467 --> 00:33:09,266 to bring that lime flavor and steep it out. 683 00:33:09,266 --> 00:33:15,300 And I decide to grind up the candy crabs and use that as a seasoning for it, too. 684 00:33:15,300 --> 00:33:21,600 Chef Shiki is making a sauce with all of the basket ingredients there. 685 00:33:21,600 --> 00:33:23,467 It's a little interesting, so that Madeleine is 686 00:33:23,467 --> 00:33:25,900 kind of like the star there, but it doesn't have 687 00:33:25,900 --> 00:33:27,367 any of the basket ingredients. 688 00:33:27,367 --> 00:33:28,433 That's a risk. 689 00:33:29,200 --> 00:33:31,200 Chefs, five minutes to go. 690 00:33:33,100 --> 00:33:34,867 So, I check on my panna cotta 691 00:33:34,867 --> 00:33:37,800 and it's still soupy. 692 00:33:37,800 --> 00:33:40,467 Gary is taking a huge risk doing this panna cotta 693 00:33:40,467 --> 00:33:43,867 because if it does not set up, there's no way to pivot. 694 00:33:43,867 --> 00:33:46,600 [Gary] I'm so worried. I don't have a plan-B. 695 00:33:46,600 --> 00:33:49,800 I'm like, I'm destroyed if this doesn't work out. 696 00:33:55,266 --> 00:33:56,767 [Gary] I'm a little worried. If this panna cotta 697 00:33:56,767 --> 00:33:59,166 doesn't set properly, it stays this consistency, 698 00:33:59,166 --> 00:34:00,233 I could be chopped. 699 00:34:00,600 --> 00:34:01,667 The only thing I can do 700 00:34:01,667 --> 00:34:03,867 is put this panna cotta back in the blast chiller 701 00:34:03,867 --> 00:34:05,367 and pray that it sets. 702 00:34:05,367 --> 00:34:07,166 For my mango basil coulis, 703 00:34:07,166 --> 00:34:09,467 I'm gonna put it in a food processor 704 00:34:09,467 --> 00:34:14,200 with fresh basil, a little bit of bourbon and sugar. 705 00:34:14,200 --> 00:34:19,233 I taste the mango basil coulis and I'm like, yes, that bourbon slaps you right here. 706 00:34:19,600 --> 00:34:21,000 Man, that's good. 707 00:34:21,000 --> 00:34:24,767 [Shiki] My mango sauce looks silky and beautiful and gorgeous, 708 00:34:24,767 --> 00:34:26,266 and it's the texture I was looking for. 709 00:34:26,266 --> 00:34:30,800 It's perfect. So I cut up some fresh mangos. 710 00:34:30,800 --> 00:34:34,600 I add lime zest to it and the honey to kind of sweeten it. 711 00:34:34,600 --> 00:34:38,133 I take the madeleines out of the oven, they look gorgeous. 712 00:34:38,900 --> 00:34:39,967 One and a half minutes left, chefs. 713 00:34:39,967 --> 00:34:41,000 [Nilou] Oh! 714 00:34:41,000 --> 00:34:42,467 -[Ted] One and a half. -[Marcus] Good job, guys. 715 00:34:44,567 --> 00:34:46,300 [Marcus] What is that brittle going to look like? 716 00:34:46,300 --> 00:34:47,500 Is it gonna be crunchy? 717 00:34:48,367 --> 00:34:49,500 [Esther] It's not crunchy. 718 00:34:50,266 --> 00:34:53,000 It just needs to cool down more. 719 00:34:53,000 --> 00:34:57,400 He's making it to smaller pieces so it can cool down really, really fast. 720 00:34:57,400 --> 00:35:00,300 I finally go back to check my panna cotta and they are set. 721 00:35:00,300 --> 00:35:01,867 I feel so good. 722 00:35:01,867 --> 00:35:03,266 I know I can win this. 723 00:35:03,266 --> 00:35:04,800 [Nilou] Okay, the panna cotta-- 724 00:35:04,800 --> 00:35:05,900 -[Ted] Looks like it set. -[Marcus] Yeah. 725 00:35:05,900 --> 00:35:07,567 [Ted] 25 seconds, chefs. 726 00:35:07,567 --> 00:35:08,867 [Marcus] And look at Shiki. 727 00:35:08,867 --> 00:35:10,567 She's putting the crab on top. 728 00:35:10,567 --> 00:35:11,834 [Shiki] I'm going. I'm doing it. 729 00:35:11,834 --> 00:35:14,767 [Ted] All right, chefs. Final seconds of the final round here. 730 00:35:14,767 --> 00:35:16,000 [Marcus] Let's go, guys. Come on. 731 00:35:16,000 --> 00:35:18,100 -[Ted] Ten, nine, eight... -[Marcus] All four ingredients. 732 00:35:18,100 --> 00:35:21,600 -Come on. -Celebrate the crustacean. 733 00:35:21,600 --> 00:35:25,400 [Ted] ...four, three, two, one. 734 00:35:26,100 --> 00:35:27,567 Time's up! 735 00:35:27,567 --> 00:35:29,133 [judges cheering] 736 00:35:30,300 --> 00:35:32,567 -All right. Good job. -Damn it! 737 00:35:32,567 --> 00:35:34,567 -What did she leave off? -Madeleines. [gasps] 738 00:35:34,567 --> 00:35:36,000 Nothing that wasn't in the basket. 739 00:35:36,000 --> 00:35:37,367 I used all the basket ingredients. 740 00:35:37,367 --> 00:35:39,100 -Okay. -That's all that matters. 741 00:35:39,100 --> 00:35:42,166 I am a little concerned that I don't have the madeleine in the dish. 742 00:35:42,166 --> 00:35:44,100 I forgot to put 'em on because I was looking 743 00:35:44,100 --> 00:35:46,767 at the last seconds thinking, Make sure I had the crab. 744 00:35:46,767 --> 00:35:49,500 So yeah, whoo, it was... 745 00:35:49,500 --> 00:35:50,734 It was stressful. 746 00:35:50,734 --> 00:35:52,900 Ah, jeez, that's crazy. 747 00:35:52,900 --> 00:35:54,667 I am confident. I'm feeling good. 748 00:35:54,667 --> 00:35:56,767 I think it's just gonna come down to delicate details. 749 00:35:56,767 --> 00:35:59,500 It looks like Chef Shiki's madeleines didn't make it to the plate. 750 00:35:59,500 --> 00:36:01,934 I'm very curious about how it's gonna go. 751 00:36:06,367 --> 00:36:08,200 [Ted] Chef Shiki and Chef Gary. 752 00:36:08,200 --> 00:36:12,100 We gave you a dessert basket containing candied crabs, 753 00:36:12,100 --> 00:36:16,033 mayonnaise ice cream, makrut lime leaves and mangoes. 754 00:36:17,767 --> 00:36:19,266 Gary, what do we have? 755 00:36:19,266 --> 00:36:25,900 So we have a lime panna cotta with candied crab, caramel and mango coulis. 756 00:36:30,667 --> 00:36:33,367 [Esther] Well, Chef, what a clever dessert. 757 00:36:33,367 --> 00:36:35,400 I love that you made the panna cotta work. 758 00:36:35,400 --> 00:36:37,266 It's set beautifully. 759 00:36:37,266 --> 00:36:42,734 I especially love the caramel that you made with the candied crab. 760 00:36:42,734 --> 00:36:45,266 It celebrates the crustacean. 761 00:36:45,266 --> 00:36:47,734 -Like I could just snack on that all day. -Thank you. 762 00:36:47,734 --> 00:36:49,667 Yeah, it's super delicious. 763 00:36:49,667 --> 00:36:51,667 It's crime. The panna cotta. 764 00:36:51,667 --> 00:36:53,467 It's really delicious. 765 00:36:53,467 --> 00:36:58,200 But lime leaves are tricky because they actually have one taste when they warm. 766 00:36:58,200 --> 00:37:01,100 And when they chill down, it continues to grow the flavor. 767 00:37:01,100 --> 00:37:03,667 For others you have to hold back when you make it, 768 00:37:03,667 --> 00:37:06,667 because it's borderline soapy. 769 00:37:06,667 --> 00:37:11,066 I agree. But the mango coolie that you added on top is velvety. 770 00:37:11,066 --> 00:37:12,867 Like the liquor that you poured in there. 771 00:37:12,867 --> 00:37:13,867 What was it? Whiskey. 772 00:37:13,867 --> 00:37:15,133 [Gary] Yes, it's some bourbon. 773 00:37:15,133 --> 00:37:17,734 Sometimes I cook off my bourbon and when I put it in desserts, 774 00:37:17,734 --> 00:37:20,266 but if I'm making like a coolie, I want it to hit you right here. 775 00:37:20,266 --> 00:37:24,767 It's doing that. I think you did this basket a great justice. Thank you. 776 00:37:24,767 --> 00:37:26,767 -[Gary] Thank you. -[Ted] Thank you, Chef Gary. 777 00:37:26,767 --> 00:37:28,200 Finally, Chef Shiki. 778 00:37:28,200 --> 00:37:31,166 I did a sweet candied crab mango sauce 779 00:37:31,166 --> 00:37:34,000 with toasted coconut and graham crackers. 780 00:37:39,166 --> 00:37:40,333 I like this a lot. 781 00:37:40,500 --> 00:37:41,700 Thank you. 782 00:37:41,700 --> 00:37:44,100 Someone would have asked me to put crab and make dessert, 783 00:37:44,100 --> 00:37:49,567 it would not be the easiest job, you've really not only responded 784 00:37:49,567 --> 00:37:53,000 to the ingredients, but really taken the challenge 785 00:37:53,000 --> 00:37:56,367 and made a really outstanding dessert. 786 00:37:56,367 --> 00:37:59,467 [Esther] The mayonnaise ice cream, the lime leaf and everything out together. 787 00:37:59,467 --> 00:38:02,567 The chunks of the mango was really, really nice in there, 788 00:38:02,567 --> 00:38:06,367 and my favorite bites were that whole crab actually garnished on top. 789 00:38:06,367 --> 00:38:09,667 Not only did it look very crustacean forward, 790 00:38:09,667 --> 00:38:14,100 but that crunch in the sauce like worked so nicely. 791 00:38:14,100 --> 00:38:15,567 -Thank you. -[Nilou] Chef Shiki. 792 00:38:15,567 --> 00:38:17,567 This was, for me, a tiny bit sweet. 793 00:38:17,567 --> 00:38:20,400 And it could have maybe used a little bit of heat in some way. 794 00:38:20,400 --> 00:38:21,867 -Some spice. -Yes. 795 00:38:21,867 --> 00:38:25,000 I think that the Madeleine still could have been used. 796 00:38:25,000 --> 00:38:28,300 Put in to just give you something else to offset it. 797 00:38:28,667 --> 00:38:30,000 Chef Shiki, thank you. 798 00:38:30,000 --> 00:38:31,266 -Thank you, you guys. -[Ted] Okay. 799 00:38:31,266 --> 00:38:32,634 Much appreciated. 800 00:38:32,634 --> 00:38:35,333 At this point, chefs, there can be only one Chopped champion. 801 00:38:35,867 --> 00:38:37,233 Thanks. 802 00:38:42,000 --> 00:38:45,400 Okay, so the appetizer round, Chef Gary gave us a stew 803 00:38:45,400 --> 00:38:47,734 that really spotlighted our beautiful crustacean. 804 00:38:47,734 --> 00:38:51,000 Yeah. Beautiful poached king crab in there. 805 00:38:51,000 --> 00:38:52,867 Big, chunky pieces. 806 00:38:52,867 --> 00:38:56,000 Perhaps my favorite use of the crustacean. 807 00:38:56,000 --> 00:38:58,867 [Nilou] e used the shrimp from the sea-cuterie platter, 808 00:38:58,867 --> 00:39:01,667 but the tomatoes are kind of fighting for attention. 809 00:39:01,667 --> 00:39:03,567 We want the spotlight to be on the seafood 810 00:39:03,567 --> 00:39:04,600 because it's a crustacean battle. 811 00:39:04,600 --> 00:39:07,667 Absolutely. It was a great round for Chef Shiki. 812 00:39:07,667 --> 00:39:10,367 She gave us almost a Greek seafood salad 813 00:39:10,367 --> 00:39:12,266 in the bottom with the Persian cucumber. 814 00:39:12,266 --> 00:39:14,667 And then that sort of fried oyster. 815 00:39:14,667 --> 00:39:16,200 It was a delicious dish. 816 00:39:16,200 --> 00:39:21,100 But I felt like the use of the Alaskan king crab could have came through more. 817 00:39:21,100 --> 00:39:24,100 She, I think, put one little piece in my dish. 818 00:39:24,100 --> 00:39:25,800 [Marcus] And then on the entree round, 819 00:39:25,800 --> 00:39:28,166 she had these big, big chunks of the lobsters. 820 00:39:28,166 --> 00:39:30,367 It was really front and center. 821 00:39:30,367 --> 00:39:33,266 But those large chunks of lobster were overcooked. 822 00:39:33,266 --> 00:39:37,200 -Yeah. -Chef Gary did give us this amazing lobster gnocchi 823 00:39:37,200 --> 00:39:40,166 that was so creamy and velvety because of the mascarpone. 824 00:39:40,166 --> 00:39:45,467 But I was missing the drama of having that blue lobster front and center. 825 00:39:45,467 --> 00:39:46,867 -Yeah. -But you know what I loved? 826 00:39:46,867 --> 00:39:49,900 -He used the Calabrian chilies and he brought the heat. -[Marcus] Yes. 827 00:39:49,900 --> 00:39:53,000 And that balanced with that creamy sauce. 828 00:39:53,000 --> 00:39:56,367 Mm-hmm. That sauce had all the smokiness of that bacon within there. 829 00:39:56,367 --> 00:40:00,567 You know, you got that fish saltiness from the scallops in there. 830 00:40:00,567 --> 00:40:02,600 And that was a very clever move. 831 00:40:02,600 --> 00:40:04,300 Do you have a decision? 832 00:40:04,367 --> 00:40:05,567 We do. 833 00:40:05,567 --> 00:40:07,000 Excellent. 834 00:40:10,867 --> 00:40:15,867 I love the dessert that I produced, so I feel confident. 835 00:40:15,867 --> 00:40:17,900 I feel like I am a Chopped champion. 836 00:40:17,900 --> 00:40:20,300 I feel like I'm going to get that paycheck. 837 00:40:21,166 --> 00:40:22,367 [Gary] I feel amazing. 838 00:40:22,367 --> 00:40:23,900 From the first dish to the last dish, 839 00:40:23,900 --> 00:40:26,500 I brought crustaceans to the forefront. 840 00:40:26,500 --> 00:40:29,700 I want this so bad, like I can feel it. 841 00:40:30,800 --> 00:40:34,600 So whose dish is on the chopping block? 842 00:40:42,600 --> 00:40:46,133 Chef Shiki, you've been chopped. Judges? 843 00:40:46,367 --> 00:40:47,367 Yes, sir. 844 00:40:47,367 --> 00:40:48,333 Chef Shiki. 845 00:40:48,333 --> 00:40:51,100 On the appetizer round, the star of the dish, 846 00:40:51,100 --> 00:40:53,367 was this amazing Alaskan king crab. 847 00:40:53,367 --> 00:40:56,967 And on your plate, it was hard for us to find it. Moving on, 848 00:40:56,967 --> 00:41:01,100 to the entree round. Soy, cream sauce with mushrooms and garlic. 849 00:41:01,100 --> 00:41:02,767 Absolutely delicious. 850 00:41:02,767 --> 00:41:06,667 But the blue lobster, which is such an expensive ingredient, 851 00:41:06,667 --> 00:41:09,734 they got overcooked in the twice cooking of them. 852 00:41:09,734 --> 00:41:15,367 So these small mishaps really are the reason why we have to chop you. 853 00:41:15,367 --> 00:41:17,300 Yes, sir. Thank you. 854 00:41:17,300 --> 00:41:19,333 -[Shiki] I got you. -[Gary] Come over here. 855 00:41:19,900 --> 00:41:21,600 -Good job. -Thank you. 856 00:41:21,600 --> 00:41:25,100 I am disappointed, but I am proud. 857 00:41:25,100 --> 00:41:27,300 I am very happy with how I did. 858 00:41:27,300 --> 00:41:31,500 And I will continuously hone in my skills and continue to push forward. 859 00:41:34,066 --> 00:41:36,567 And that means chef Gary Caldwell, 860 00:41:36,567 --> 00:41:38,667 you are the Chopped champion. 861 00:41:38,667 --> 00:41:44,000 You cracked the code for this crustacean challenge and have won $10,000. 862 00:41:44,000 --> 00:41:45,000 Congratulations. 863 00:41:45,000 --> 00:41:46,800 [all cheering] 864 00:41:47,500 --> 00:41:48,734 Little kid from Louisiana. 865 00:41:48,734 --> 00:41:50,400 [Ted] Right on, Chef. 866 00:41:50,400 --> 00:41:53,266 I am the crustacean king. 867 00:41:53,266 --> 00:41:56,967 For my family and community, this win speaks volumes. 868 00:41:56,967 --> 00:41:59,467 You know, it's humbling and extraordinary.