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.