1
00:00:01,567 --> 00:00:02,467
[Kristen] My nerves are
through the roof.
2
00:00:02,467 --> 00:00:04,000
Think, think, think,
think, think, think.
3
00:00:04,000 --> 00:00:05,500
[Ted] They're swinging
for the fences.
4
00:00:05,500 --> 00:00:07,600
-That was the fastest
20 minutes of my life.
-Boom.
5
00:00:07,600 --> 00:00:09,166
Welcome to your nightmare.
6
00:00:09,166 --> 00:00:11,200
[Enrique] I always ask myself,
how can I be the best?
7
00:00:11,200 --> 00:00:12,533
This is what
we want to see.
8
00:00:12,533 --> 00:00:14,867
[Doug]
I want to do something that
they've never seen before.
9
00:00:14,867 --> 00:00:17,100
-This sauce is
ungodly to look at.
-[Adam speaking Spanish]
10
00:00:17,100 --> 00:00:18,333
[gasps]
11
00:00:18,333 --> 00:00:20,567
-[Kristen] I am
feeling the pressure.
-[Marc] Speed it up.
12
00:00:20,567 --> 00:00:23,200
-Whoo!
- [Adam] I could taste it.
I could smell the ten grand.
13
00:00:23,200 --> 00:00:25,700
That's probably
the best fritter I've had
on the Chopped set.
14
00:00:30,667 --> 00:00:33,567
[Kristen] My biggest asset
is that I am hyper-focused
15
00:00:33,567 --> 00:00:35,000
and hyper-organized.
16
00:00:35,000 --> 00:00:37,066
When it's go time,
it's go time.
17
00:00:37,066 --> 00:00:38,300
♪♪ Hey ♪
18
00:00:38,300 --> 00:00:41,300
[Kristen]
I'm the executive chef
of The Village Bakeries
19
00:00:41,300 --> 00:00:43,000
in western North Carolina.
20
00:00:43,000 --> 00:00:47,100
I really love rustic but
slightly refined dishes.
21
00:00:47,867 --> 00:00:50,667
I look very feminine
and sweet,
22
00:00:50,667 --> 00:00:52,800
but I have got some tricks
up my sleeve.
23
00:00:52,800 --> 00:00:54,200
♪♪ Hey ♪
24
00:00:57,100 --> 00:00:59,967
[Enrique] I am the chef-owner
of El Charlatan Ramen
25
00:00:59,967 --> 00:01:02,567
and Taco Shop
in Socorro, Texas.
26
00:01:02,567 --> 00:01:05,367
My style of cooking is
Mexican and Asian fusion.
27
00:01:05,367 --> 00:01:08,700
I was James Beard
semi-finalist for best chef
in Texas.
28
00:01:09,867 --> 00:01:12,066
I think what sets me apart
from the competition
29
00:01:12,066 --> 00:01:13,600
is my drive.
30
00:01:13,600 --> 00:01:16,300
My mom always told me that
whatever I decided to do,
31
00:01:16,300 --> 00:01:18,800
be the best at it,
or otherwise you're wasting
your time.
32
00:01:20,100 --> 00:01:23,133
Don't underestimate me.
If you do, you'll regret it.
33
00:01:24,867 --> 00:01:26,467
[Doug] I'm the chef de cuisine
at Olmsted,
34
00:01:26,467 --> 00:01:28,567
and I'm from Brooklyn,
New York.
35
00:01:28,567 --> 00:01:32,400
My style of cooking is
very green market focused.
36
00:01:32,400 --> 00:01:35,367
I've been working
in professional kitchens
since 15 years old.
37
00:01:35,367 --> 00:01:37,266
I was
an executive chef by 23.
38
00:01:37,266 --> 00:01:39,967
Now I'm trying to be
a Chopped champion by 27.
39
00:01:39,967 --> 00:01:41,700
It's time
for some ravioli.
40
00:01:41,700 --> 00:01:43,200
I have a very aggressive
timeline,
41
00:01:43,200 --> 00:01:44,900
and I'm sticking to that.
42
00:01:44,900 --> 00:01:47,367
I do hold myself
to a pretty high standard,
43
00:01:47,367 --> 00:01:48,800
and I'm here to win.
44
00:01:51,600 --> 00:01:53,500
[Adam] I consider my food
New York style,
45
00:01:53,500 --> 00:01:55,266
just a melting pot
of the city, you know?
46
00:01:55,266 --> 00:01:58,900
I'm Adam Lajara.
I'm a personal chef
in Bronx, New York.
47
00:01:58,900 --> 00:02:01,066
I got into cooking because
of my grandparents.
48
00:02:01,066 --> 00:02:02,567
They would cook
seven days a week.
49
00:02:02,567 --> 00:02:04,600
So there was always
something good to eat.
50
00:02:04,600 --> 00:02:06,400
And I definitely like
to showcase
51
00:02:06,400 --> 00:02:08,834
my Dominican heritage
in my food.
52
00:02:09,700 --> 00:02:13,600
My vibe, focus,
headstrong, and determined.
53
00:02:13,600 --> 00:02:15,433
There's gonna be one winner
and that's me.
54
00:02:18,367 --> 00:02:19,867
-Hello, chefs.
-Hi, Ted.
55
00:02:19,867 --> 00:02:21,367
-Hello.
-How you doing?
56
00:02:21,367 --> 00:02:22,867
There are three rounds.
57
00:02:22,867 --> 00:02:25,867
Mandatory mystery ingredients
for each course.
58
00:02:25,867 --> 00:02:29,467
If your dish doesn't cut it,
you will be chopped.
59
00:02:29,467 --> 00:02:31,467
-I came here to win.
-Not today.
60
00:02:31,467 --> 00:02:35,033
Time to take a peek at
what's inside these.
61
00:02:36,300 --> 00:02:38,233
Please open
your appetizer baskets.
62
00:02:39,767 --> 00:02:40,800
Oh, my...
63
00:02:41,367 --> 00:02:42,500
What is this?
64
00:02:42,500 --> 00:02:45,000
[Ted] Okay,
it's sour candy grapes.
65
00:02:45,300 --> 00:02:46,667
Candied grape?
66
00:02:46,667 --> 00:02:49,033
[Ted] You also have
Argentinian sausage.
67
00:02:50,300 --> 00:02:51,467
Fennel.
68
00:02:51,467 --> 00:02:54,000
[Ted] Fennel and obi non.
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00:02:54,000 --> 00:02:55,600
-[Doug] Help me.
-[Adam] Obi non Kenobi.
70
00:02:55,600 --> 00:02:57,734
What kind of bread is this?
I've never seen this before.
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00:02:58,100 --> 00:02:59,533
[Kristen] This is crazy.
72
00:03:00,567 --> 00:03:03,300
[Ted] You have 20 minutes
to make first courses.
73
00:03:03,667 --> 00:03:04,934
Time starts now.
74
00:03:06,100 --> 00:03:08,300
[Enrique] Go.
Off to the races.
75
00:03:14,900 --> 00:03:18,700
Geoffrey, Marc, you are lucky
to be joined by food columnist
76
00:03:18,700 --> 00:03:20,467
and cookbook author
Alyse Whitney.
77
00:03:20,467 --> 00:03:22,867
-Welcome back, Alyse.
-Thank you. Glad to be here.
78
00:03:22,867 --> 00:03:24,967
Judges, you've certainly heard
of candied apples.
79
00:03:24,967 --> 00:03:28,000
These are candied grapes.
Sour candy at that.
80
00:03:28,000 --> 00:03:29,233
Pretty tasty,
don't you think?
81
00:03:29,233 --> 00:03:31,800
The citric acid on the outside
gives you that tingly feeling
82
00:03:31,800 --> 00:03:33,100
like a sour candy.
83
00:03:33,100 --> 00:03:34,867
[Doug] Oh, my God,
those grapes are sweet.
84
00:03:34,867 --> 00:03:36,567
I think these grapes
are something
you're gonna have
85
00:03:36,567 --> 00:03:38,900
to tame down,
because I think
it could really ruin a dish.
86
00:03:38,900 --> 00:03:41,200
A little sugar, wine,
you got a beautiful gastrique,
87
00:03:41,200 --> 00:03:43,367
and just let those grapes do
their thing.
88
00:03:43,367 --> 00:03:44,467
-Yeah.
-Cooked grapes are gorgeous.
89
00:03:44,467 --> 00:03:45,767
I love them.
90
00:03:45,767 --> 00:03:48,700
The sour grapes,
I think, would make
91
00:03:48,700 --> 00:03:50,200
an excellent vinaigrette.
92
00:03:50,200 --> 00:03:52,900
So immediately
I get the grapes in a pot
93
00:03:52,900 --> 00:03:54,900
with sherry vinegar.
94
00:03:54,900 --> 00:03:57,266
Kristen, what's going on
over there?
95
00:03:57,266 --> 00:04:00,166
I am going to give
you guys pickled fennel
96
00:04:00,166 --> 00:04:03,900
and sausage salad,
some brown butter croutons,
97
00:04:03,900 --> 00:04:06,100
and we're going to use
those grapes in a vinaigrette.
98
00:04:06,100 --> 00:04:08,667
-Oh, pickle.
-[Geoffrey] Love that.
99
00:04:08,667 --> 00:04:11,667
[Kristen] I know that I have
to get the sausage
out of its casing,
100
00:04:11,667 --> 00:04:13,567
because if you're doing
a salad,
101
00:04:13,567 --> 00:04:16,500
you can't just have, like,
a big old hunk of sausage.
102
00:04:19,467 --> 00:04:20,767
[Geoffrey] I love
Argentinian sausage.
103
00:04:20,767 --> 00:04:23,166
-It's sort of like
a fresher chorizo.
-Yeah.
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00:04:23,166 --> 00:04:25,300
You just have to find out
what to do with the obi non,
105
00:04:25,300 --> 00:04:28,266
which is basically a cross
between sourdough and pita.
106
00:04:28,266 --> 00:04:31,000
[Doug] This obi non has
a great crust on the outside,
107
00:04:31,000 --> 00:04:32,467
like day-old bread.
108
00:04:32,467 --> 00:04:35,400
So I'm going to use
the obi non to make
a crostini.
109
00:04:35,400 --> 00:04:39,066
A little olive oil,
salt, pepper, getting that
right into the oven.
110
00:04:39,066 --> 00:04:41,867
I'm making obi non crostini
with Argentinian sausage
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00:04:41,867 --> 00:04:44,100
tossed in a goat milk
sour grape crema
112
00:04:44,100 --> 00:04:46,100
topped with a fennel salad.
113
00:04:46,100 --> 00:04:48,100
I've worked in
Michelin restaurants.
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00:04:48,100 --> 00:04:49,700
I've opened up eight different
restaurants
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00:04:49,700 --> 00:04:51,066
throughout the country.
116
00:04:51,066 --> 00:04:53,166
There's been a lot of
accolades in that,
117
00:04:53,166 --> 00:04:55,100
but I want to win
this $10,000
118
00:04:55,100 --> 00:04:57,066
because I want
my own restaurant.
119
00:04:57,066 --> 00:05:00,233
It's always been
a dream of mine to put
my own food on a plate.
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00:05:04,200 --> 00:05:06,667
What I really love is Enrique
getting a griddle.
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00:05:06,667 --> 00:05:07,734
-Cast iron.
-[Marc] Boom.
122
00:05:07,734 --> 00:05:09,066
[Alyse] Yeah. You're going
to get a lot of flavor.
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00:05:09,066 --> 00:05:11,800
You're going to get
instant caramelization
on that sausage.
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00:05:11,800 --> 00:05:14,100
[Enrique] Argentinian style
of grilling is something that
125
00:05:14,100 --> 00:05:15,400
we do often back home.
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00:05:15,400 --> 00:05:19,200
So I'm thinking I could
really lean into
my Latin background
127
00:05:19,200 --> 00:05:20,800
and tell my story here.
128
00:05:20,800 --> 00:05:23,000
Enrique, what's going on
at your station, chef?
129
00:05:23,000 --> 00:05:24,066
[Enrique] I'm making
a sandwich.
130
00:05:24,066 --> 00:05:26,667
-[Marc] Great. Thanks.
-[Alyse] We love a sandwich.
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00:05:26,667 --> 00:05:29,000
[Enrique] So I'm making
an Argentinian sausage
choripan
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00:05:29,000 --> 00:05:32,400
with chimichurri
and warm fennel slaw.
133
00:05:32,400 --> 00:05:36,100
A choripan is a sandwich
from Argentina.
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00:05:36,100 --> 00:05:38,500
I'm definitely taking a risk
making a sandwich,
135
00:05:38,500 --> 00:05:41,734
but I know I'm gonna have
to do a lot to impress
these judges.
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00:05:44,100 --> 00:05:46,200
-[Adam] It's game time.
-Chef Adam.
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00:05:46,200 --> 00:05:47,400
Oui.
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00:05:47,400 --> 00:05:48,900
[Alyse] What's going on there?
What are you making for us?
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00:05:48,900 --> 00:05:51,600
[Adam] I'm going to do like
a warm fennel salad
140
00:05:51,600 --> 00:05:55,300
with crouton,
a little bit of
Argentinian sausage.
141
00:05:55,300 --> 00:05:57,500
I'm going to do
a little Dijon vinaigrette.
142
00:05:57,500 --> 00:06:00,667
-Oh, okay.
-Grape idea.
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00:06:00,667 --> 00:06:03,100
[Adam] I'm going to take
my Argentinian sausage,
144
00:06:03,100 --> 00:06:05,166
and then I add up soy,
some fennel fronds,
145
00:06:05,166 --> 00:06:06,834
and brown it up nicely.
146
00:06:09,567 --> 00:06:12,700
I immediately think I have,
you know, cook
the citric acid off
147
00:06:12,700 --> 00:06:14,867
and make a glaze out
of these grapes.
148
00:06:14,867 --> 00:06:17,367
So I decided to saute
my candy grapes in butter
149
00:06:17,367 --> 00:06:18,800
just to give it more
of a richness.
150
00:06:21,300 --> 00:06:24,367
Ten minutes left, guys.
Ten minutes.
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00:06:24,367 --> 00:06:26,634
[Kristen] RIght behind,
right behind,
right behind.
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00:06:29,400 --> 00:06:32,200
Doug is very intense.
He works at
a Michelin-star restaurant.
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00:06:32,200 --> 00:06:34,400
-Wow.
-[Geoffrey] So if anyone's
gonna come up
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00:06:34,400 --> 00:06:36,266
with a beautiful plate,
I think it's him.
155
00:06:36,266 --> 00:06:37,767
[Doug] I definitely don't want
to play it safe.
156
00:06:37,767 --> 00:06:39,500
I want to do something
that probably
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00:06:39,500 --> 00:06:41,300
they've never seen before.
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00:06:41,300 --> 00:06:43,900
[Ted] Chef Doug has just put
his grapes in the blender
159
00:06:43,900 --> 00:06:45,800
with goat cheese.
160
00:06:45,800 --> 00:06:49,100
I'm not sure about the sort
of sourness of that grape
161
00:06:49,100 --> 00:06:52,100
going with the flavor of
goat cheese, but we'll see.
162
00:06:52,100 --> 00:06:54,567
[Doug] I'm going to make
a goat cheese
and sour grape crema.
163
00:06:54,567 --> 00:06:56,567
I think the goat cheese
has a lot of fat,
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00:06:56,567 --> 00:06:59,133
and hopefully it'll cut
through all those
sweet grapes.
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00:07:00,667 --> 00:07:02,400
It tastes like Go-Gurt.
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00:07:03,367 --> 00:07:05,200
[Enrique] So I'm doing
a slaw with the fennel,
167
00:07:05,200 --> 00:07:07,100
mixing it a little bit
with some napa cabbage,
168
00:07:07,100 --> 00:07:09,500
a little bit of mirin,
and some mayo.
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00:07:10,367 --> 00:07:11,967
That's good.
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00:07:11,967 --> 00:07:14,400
[Ted] I love fennel.
I think it's
a terrific vegetable.
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00:07:14,400 --> 00:07:15,467
It's a great ingredient.
172
00:07:15,467 --> 00:07:17,166
There's so much
you can do with it.
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00:07:17,166 --> 00:07:19,400
It may be a little polarizing
with those anisey notes,
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00:07:19,400 --> 00:07:21,367
-but for me, delicious.
-Behind.
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00:07:21,367 --> 00:07:22,700
Fennel is
definitely one of
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00:07:22,700 --> 00:07:24,266
my favorite things
to pickle.
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00:07:24,266 --> 00:07:27,367
And I'm throwing it in a pot
with a little bit of
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00:07:27,367 --> 00:07:30,100
champagne vinegar, some sugar,
some star anise,
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00:07:30,100 --> 00:07:32,834
cardamom pods,
and coriander.
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00:07:35,000 --> 00:07:37,867
[Adam] I decide to mandolin
the bulbs of fennel
181
00:07:37,867 --> 00:07:39,567
to add a crunch factor
into my salad.
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00:07:39,567 --> 00:07:42,700
I put them in cold water
so they get nice and crisp.
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00:07:44,967 --> 00:07:47,400
-Chefs, five minutes.
-Five minutes?
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00:07:47,400 --> 00:07:49,133
[speaking Spanish]
185
00:07:54,500 --> 00:07:55,967
[in English] Salad,
so I make my salad.
186
00:07:55,967 --> 00:07:58,934
I'm grabbing romaine,
radicchio, and some arugula.
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00:08:00,367 --> 00:08:04,000
[Kristen] I look over,
and Adam's also doing a salad.
188
00:08:04,000 --> 00:08:06,333
Cool. Battle of the salads.
Let's go.
189
00:08:08,467 --> 00:08:11,667
[Adam] Kristen, she's a beast.
The competition is on.
190
00:08:11,667 --> 00:08:12,533
It's fierce.
We're going at it.
191
00:08:12,533 --> 00:08:14,567
I can feel the energy
in the kitchen.
192
00:08:14,567 --> 00:08:16,400
Man, this is intense.
193
00:08:18,967 --> 00:08:19,867
[Ted] Okay, chefs.
194
00:08:19,867 --> 00:08:21,767
Less than four minutes
to get this done.
195
00:08:21,767 --> 00:08:22,934
That's crazy.
196
00:08:24,467 --> 00:08:26,700
Kristen, she's doing a salad.
197
00:08:26,700 --> 00:08:29,567
My game plan is to make
a salad as well.
198
00:08:29,567 --> 00:08:30,867
I have made
a lot of salads.
199
00:08:30,867 --> 00:08:32,400
This is something
a no-brainer.
200
00:08:32,400 --> 00:08:34,467
Let's go.
Let's make it happen.
201
00:08:34,467 --> 00:08:37,467
For my vinaigrette,
I grab Dijon rice vinegar.
202
00:08:37,467 --> 00:08:39,500
I hit it with a little bit of
agave for the sweetness,
203
00:08:39,500 --> 00:08:42,000
and then I emulsified it
with a little bit of oil.
204
00:08:42,500 --> 00:08:43,767
Money.
205
00:08:43,767 --> 00:08:45,767
[Kristen] For my salad,
I choose radicchio
206
00:08:45,767 --> 00:08:47,266
because the color's fantastic,
207
00:08:47,266 --> 00:08:49,800
and I know that it's really
going to make the dish pop.
208
00:08:52,767 --> 00:08:54,300
[Doug] I'm using the core
of the fennel
209
00:08:54,300 --> 00:08:57,367
and the white wine vinegar
to make a vinaigrette.
210
00:08:57,367 --> 00:09:00,367
For my fennel salad,
I'm taking the frisee,
211
00:09:00,367 --> 00:09:02,800
jalapeno, red onion,
the fennel,
212
00:09:02,800 --> 00:09:04,867
and just mixing
that together.
213
00:09:04,867 --> 00:09:07,567
The time in this Chopped
kitchen is my enemy.
214
00:09:07,567 --> 00:09:10,333
Just trying to stay calm
and stick to my plan.
215
00:09:11,600 --> 00:09:13,667
[Enrique] I'm running
out of time, and I just
need to make sure
216
00:09:13,667 --> 00:09:14,734
this sausage is cooked.
217
00:09:14,734 --> 00:09:17,233
So I'm just going to blast it
with a blowtorch.
218
00:09:20,700 --> 00:09:22,567
[Alyse] Chef Enrique has
the grill going,
219
00:09:22,567 --> 00:09:23,600
and he has the blowtorch.
220
00:09:23,600 --> 00:09:27,500
He's going from both sides.
I am very impressed.
221
00:09:27,500 --> 00:09:29,867
[Enrique] So I already
have the sour grapes
on the chimichurri,
222
00:09:29,867 --> 00:09:32,867
but I see the tequila,
so I'm thinking to throw them
223
00:09:32,867 --> 00:09:34,700
in a pan with
a little bit of tequila
and cook them down.
224
00:09:34,700 --> 00:09:36,000
You can use them
as a garnish.
225
00:09:39,166 --> 00:09:40,600
[Doug] My sausage
is done cooking.
226
00:09:40,600 --> 00:09:43,300
The crema is blended,
ready to go.
227
00:09:43,300 --> 00:09:45,200
I'm gonna put the crema
with the sausage
228
00:09:45,200 --> 00:09:46,800
and get that onto
the crostini.
229
00:09:48,467 --> 00:09:50,100
Oh, boy. One minute.
One minute.
230
00:09:50,100 --> 00:09:51,567
-[Alyse] One minute.
-[Marc] Let's go. Let's go.
231
00:09:51,567 --> 00:09:53,700
-Let's get it all
on the plate.
-[Adam] This is wild.
232
00:09:58,600 --> 00:10:01,967
[Kristen] My pickled fennel is
still not on my salad.
233
00:10:01,967 --> 00:10:04,100
[Geoffrey] All right,
chefs, 15 seconds.
234
00:10:04,100 --> 00:10:07,200
I reached into my hot pot,
and I don't care about
235
00:10:07,200 --> 00:10:09,700
my hands right now.
I just need to get this fennel
on the plate.
236
00:10:10,800 --> 00:10:16,166
[judges] Ten, nine, eight,
seven, six,
237
00:10:16,166 --> 00:10:21,400
five, four, three, two, one.
238
00:10:21,400 --> 00:10:22,467
-[Ted] Time's up.
-[Alyse] Done, done.
239
00:10:22,467 --> 00:10:23,500
[Geoffrey] Step away.
240
00:10:24,967 --> 00:10:26,400
[exhales] Wow.
241
00:10:27,166 --> 00:10:29,000
That was the fastest
20 minutes of my life.
242
00:10:29,000 --> 00:10:30,867
I think the presentation
could have gone better,
243
00:10:30,867 --> 00:10:33,400
but, you know,
the technique is what
I'm hoping pulls me through.
244
00:10:33,400 --> 00:10:35,767
[Enrique] Twenty minutes,
it felt like five, honestly.
245
00:10:35,767 --> 00:10:38,300
Yeah, even, like, my glasses
are all fogged up.
246
00:10:38,300 --> 00:10:40,300
Yeah, this is intense.
247
00:10:44,266 --> 00:10:47,266
[Ted] Chefs, you have arrived
at the chopping block.
248
00:10:47,266 --> 00:10:51,166
The judges are looking forward
to tasty appetizers made with
249
00:10:51,166 --> 00:10:54,300
sour candy grapes,
Argentinian sausage,
250
00:10:54,300 --> 00:10:56,400
fennel, and obi non.
251
00:10:57,266 --> 00:10:59,000
Chef Adam,
what did you make?
252
00:10:59,000 --> 00:11:02,166
[Adam] Today you have
a warm fennel salad
with some candy grapes,
253
00:11:02,166 --> 00:11:05,166
Argentinian sausage,
Dijon vinaigrette,
254
00:11:05,166 --> 00:11:07,367
and some croutons.
255
00:11:07,367 --> 00:11:10,567
-How did you get into cooking?
-My love is from
New York City.
256
00:11:10,567 --> 00:11:12,567
I was born and raised
in the Upper West Side.
257
00:11:12,567 --> 00:11:15,567
I'm Dominican,
and my great-grandpa
258
00:11:15,567 --> 00:11:18,667
used to throw down
and make a lot of, like,
big soups and stews.
259
00:11:18,667 --> 00:11:20,667
My family, we used to live
in this building.
260
00:11:20,667 --> 00:11:22,600
There's about, like,
50 family members
261
00:11:22,600 --> 00:11:23,867
that lived in
different apartments.
262
00:11:23,867 --> 00:11:25,800
So I grew up with that
background of cooking.
263
00:11:27,000 --> 00:11:28,600
[Geoffrey]
Right out of the gate,
it's a good salad.
264
00:11:28,600 --> 00:11:30,367
The rice wine vinegar
is perfect foil
265
00:11:30,367 --> 00:11:31,700
for this type of sausage.
266
00:11:31,700 --> 00:11:33,667
I also think, even though
the croutons are big,
267
00:11:33,667 --> 00:11:35,800
you seasoned them,
so they're delicious.
268
00:11:35,800 --> 00:11:37,300
[Alyse] I agree, Chef.
The grape,
269
00:11:37,300 --> 00:11:39,200
I think you mellowed it
really beautifully.
270
00:11:39,200 --> 00:11:41,767
I think that it ended up
complementing the bitterness
271
00:11:41,767 --> 00:11:42,967
of the greens really well.
272
00:11:42,967 --> 00:11:46,567
But I only had one piece
of fennel in my salad.
273
00:11:46,567 --> 00:11:48,700
I was sad to only have
one little piece.
274
00:11:48,700 --> 00:11:49,800
It's a good salad.
275
00:11:49,800 --> 00:11:52,300
But I do feel like
if you're going to
move on here,
276
00:11:52,300 --> 00:11:54,800
we give you these ingredients,
these four ingredients
277
00:11:54,800 --> 00:11:55,767
in the basket.
278
00:11:55,767 --> 00:11:56,767
You've got to represent them.
279
00:11:56,767 --> 00:11:59,600
The fennel is just really
like a whisper here.
280
00:12:00,567 --> 00:12:02,800
-Chef Adam, thank you.
-Thank you all.
281
00:12:02,800 --> 00:12:05,200
[Ted] Chef Kristen,
please tell the judges
what you made.
282
00:12:05,200 --> 00:12:09,266
[Kristen] I made
a pickled fennel and
Argentinian sausage salad
283
00:12:09,266 --> 00:12:11,900
with a candied grape
vinaigrette,
284
00:12:11,900 --> 00:12:15,200
obi non croutons,
and shaved pecorino.
285
00:12:16,400 --> 00:12:19,100
I think that the vinaigrette
with the grapes,
286
00:12:19,100 --> 00:12:21,500
the champagne vinegar
and Dijon mustard
287
00:12:21,500 --> 00:12:24,266
really help to balance out
that puckery sweetness
288
00:12:24,266 --> 00:12:25,166
that that grape has.
289
00:12:26,266 --> 00:12:28,367
The croutons have
an incredible crunch.
290
00:12:28,367 --> 00:12:30,967
But once again, here,
I think fennel's
in the basket.
291
00:12:30,967 --> 00:12:32,867
Let's bring the
fennel forward.
292
00:12:32,867 --> 00:12:35,000
There's a lot more radicchio
here than there is fennel.
293
00:12:35,000 --> 00:12:37,066
You buried the grapes
in the vinaigrette,
294
00:12:37,066 --> 00:12:37,834
and the vinaigrette works.
295
00:12:37,834 --> 00:12:39,767
It's nice and acidic.
I like it.
296
00:12:39,767 --> 00:12:40,567
It's very well balanced.
297
00:12:40,567 --> 00:12:42,000
-Very nice.
-Thank you very much.
298
00:12:42,000 --> 00:12:45,066
I get the sausage,
but I think, for me,
299
00:12:45,066 --> 00:12:46,700
it was kind of bland.
300
00:12:46,700 --> 00:12:49,667
It needed, like, garlic
and maybe some chili pepper,
301
00:12:49,667 --> 00:12:50,700
something just to,
like, wake it up.
302
00:12:50,700 --> 00:12:51,667
Okay.
303
00:12:51,667 --> 00:12:53,667
What would you do with
ten grand if you won?
304
00:12:53,667 --> 00:12:56,266
I've been with my husband
for almost 15 years now,
305
00:12:56,266 --> 00:12:59,000
and he's been there
the entire way to support me.
306
00:12:59,000 --> 00:13:02,467
So if I had the money,
I would love to just take him
307
00:13:02,467 --> 00:13:03,900
on an awesome adventure.
308
00:13:04,200 --> 00:13:05,467
That's very nice.
309
00:13:05,467 --> 00:13:07,500
-Chef Kristen, thank you.
-Thank you.
310
00:13:08,166 --> 00:13:09,667
[Ted] Chef Doug,
what did you make?
311
00:13:09,667 --> 00:13:12,700
Chefs, today I prepared
an obi non crostini
312
00:13:12,700 --> 00:13:16,266
with Argentinian sausage,
goat's milk,
and sour grape crema.
313
00:13:16,266 --> 00:13:17,767
On the top there,
we have a little bit
314
00:13:17,767 --> 00:13:19,333
of a fennel vinaigrette salad.
315
00:13:20,567 --> 00:13:22,467
You guys have something
against fennel?
316
00:13:22,467 --> 00:13:24,867
-[laughs]
-I mean, it's like...
317
00:13:24,867 --> 00:13:26,200
There's more frisee
than anything,
318
00:13:26,200 --> 00:13:27,400
and frisee is not a basket.
319
00:13:27,400 --> 00:13:29,867
I love frisee, I love it,
but the fennel,
320
00:13:29,867 --> 00:13:31,400
if you put it in
the vinaigrette,
321
00:13:31,400 --> 00:13:32,567
I'm not against
any of that.
322
00:13:32,567 --> 00:13:34,767
I just would love to see
a representation.
323
00:13:34,767 --> 00:13:36,767
The crostini, I mean,
it's not much to look at,
324
00:13:36,767 --> 00:13:38,967
but it's actually very tasty
once you put it all together.
325
00:13:38,967 --> 00:13:43,667
The sausage is tasty,
but I just want more fennel.
326
00:13:43,667 --> 00:13:45,467
[Alyse] I agree with Geoffrey
about the fennel,
327
00:13:45,467 --> 00:13:47,767
but the tanginess of
the goat cheese paired
328
00:13:47,767 --> 00:13:50,000
with the sweetness
of the grape
did balance it out.
329
00:13:50,000 --> 00:13:51,567
[Marc] I think you've got
the acidity.
330
00:13:51,567 --> 00:13:54,367
Like, you don't put
little coins of sausage
331
00:13:54,367 --> 00:13:55,767
on a bruschetta, right?
332
00:13:55,767 --> 00:13:57,667
You would have taken
that out of the casing
333
00:13:57,667 --> 00:14:00,100
and maybe put, like, a layer,
like a pate on there
334
00:14:00,100 --> 00:14:01,600
so it would stick
to the bread.
335
00:14:01,600 --> 00:14:03,000
This is just, you know,
336
00:14:03,000 --> 00:14:05,367
composition-wise,
it's not working.
337
00:14:05,367 --> 00:14:06,967
[Ted] Chef Doug, thank you.
338
00:14:06,967 --> 00:14:09,467
Chef Enrique, please tell us
about your dish.
339
00:14:09,467 --> 00:14:13,367
[Enrique] I made
Argentinian choripan
with warm fennel slaw
340
00:14:13,367 --> 00:14:15,800
and garnished with
a drunken candied grape.
341
00:14:20,100 --> 00:14:21,800
We don't get a lot
of sandwiches here
on Chopped.
342
00:14:22,400 --> 00:14:24,500
And you know how
to make a sandwich.
343
00:14:24,500 --> 00:14:25,834
-That's obvious.
-Thank you.
344
00:14:25,834 --> 00:14:28,133
[Geoffrey] Chimichurri's good.
The fennel's really good
in there.
345
00:14:28,567 --> 00:14:29,867
Tasting fennel. Hey.
346
00:14:29,867 --> 00:14:31,300
Oh.
347
00:14:31,300 --> 00:14:33,400
And the obi non is
nicely grilled, so...
348
00:14:34,266 --> 00:14:36,166
-Nice, nice job.
-Thank you.
349
00:14:36,166 --> 00:14:39,400
Yeah, I got to say,
I think this is what
we want to see.
350
00:14:39,867 --> 00:14:40,767
Creativity.
351
00:14:40,767 --> 00:14:42,867
I'm seeing all
the basket ingredients.
352
00:14:42,867 --> 00:14:44,667
And it's interesting,
because the sweetness from
353
00:14:44,667 --> 00:14:47,867
the grapes is coming through,
and it's not offending me.
354
00:14:47,867 --> 00:14:49,467
It's, like, just
the right amount.
355
00:14:49,467 --> 00:14:52,300
And you got it...
It's really, this is
a really good dish.
356
00:14:52,300 --> 00:14:53,900
[Alyse] Mine,
when I picked it up,
it was, like,
357
00:14:53,900 --> 00:14:57,567
a little bit too wet to hold,
so I ended up
358
00:14:57,567 --> 00:14:59,867
fork and knifing it,
which allows me to kind of
359
00:14:59,867 --> 00:15:01,667
pick and choose to build
a perfect bite.
360
00:15:01,667 --> 00:15:05,100
But the obi non
I think if it was cut thinner,
361
00:15:05,100 --> 00:15:07,467
it would have allowed
there to be a better balance,
362
00:15:07,467 --> 00:15:10,000
'cause, like, eat a sandwich
is a little difficult.
363
00:15:11,367 --> 00:15:15,266
[Ted] All right,
one course done.
First elimination coming up.
364
00:15:15,266 --> 00:15:17,400
[Adam]
I definitely think Enrique's
my biggest competition,
365
00:15:17,400 --> 00:15:19,300
but I still feel confident
in my flavors.
366
00:15:20,567 --> 00:15:23,467
Based on the judges' critique,
I'm thinking maybe Kristen's
367
00:15:23,467 --> 00:15:25,000
on the chopping block.
368
00:15:25,000 --> 00:15:28,100
I feel like I should have put
more fennel in my salad.
369
00:15:28,100 --> 00:15:30,600
You know, it kind of seemed
like everybody struggled
370
00:15:30,600 --> 00:15:32,300
with that except
for Enrique.
371
00:15:36,200 --> 00:15:40,400
[Ted] So, whose dish
is on the chopping block?
372
00:15:45,100 --> 00:15:47,100
Chef Doug,
you've been chopped.
373
00:15:47,100 --> 00:15:48,300
Judges?
374
00:15:48,300 --> 00:15:51,667
Chef Doug, we love your idea
of a crostini on the obi non.
375
00:15:51,667 --> 00:15:54,467
However, we couldn't taste
the fennel that you pureed.
376
00:15:54,467 --> 00:15:56,867
It didn't come through.
And we thought architecturally
377
00:15:56,867 --> 00:15:58,367
and structurally,
it just didn't make it
378
00:15:58,367 --> 00:16:00,867
to the crostini level that
we would have thought.
379
00:16:00,867 --> 00:16:02,767
And so we have to chop you.
380
00:16:02,767 --> 00:16:05,567
Understood. Thank you, chefs.
Good luck, chefs.
381
00:16:05,567 --> 00:16:08,567
Obviously, being eliminated
first is never fun.
382
00:16:08,567 --> 00:16:10,667
But just being here
is such a great honor.
383
00:16:10,667 --> 00:16:13,100
And, you know,
I still am going to
open that restaurant.
384
00:16:13,100 --> 00:16:15,000
This is just a minor bump
in the road.
385
00:16:16,100 --> 00:16:18,567
Chef Adam, Chef Enrique,
Chef Kristen,
386
00:16:18,567 --> 00:16:21,433
four new mystery
ingredients are here.
387
00:16:22,667 --> 00:16:23,634
Let's go.
388
00:16:24,700 --> 00:16:27,233
Oh, no. What is this?
389
00:16:28,800 --> 00:16:30,567
What is this?
390
00:16:30,567 --> 00:16:33,133
[Ted] And it's
a sriracha sundae.
391
00:16:33,467 --> 00:16:34,533
What in the world?
392
00:16:34,533 --> 00:16:37,867
[Kristen] It's just
like a terrible red color.
393
00:16:37,867 --> 00:16:39,767
How am I going
to make this work?
394
00:16:39,767 --> 00:16:42,166
[Ted] You also have
romanesco cauliflower.
395
00:16:42,166 --> 00:16:43,700
-[Kristen] Okay.
-Dover sole.
396
00:16:43,700 --> 00:16:46,233
-[Ted] Dover sole fillets.
-Sole?
397
00:16:47,400 --> 00:16:50,800
-[Ted] And instant
mashed potatoes.
-Sweet.
398
00:16:50,800 --> 00:16:52,166
Let's do this. I'm ready.
399
00:16:52,166 --> 00:16:56,100
All right. Sriracha ice cream.
[laughs]
400
00:16:56,100 --> 00:16:58,500
[Ted] This is the 30-minute
entree round.
401
00:16:59,467 --> 00:17:00,600
And the clock starts now.
402
00:17:00,600 --> 00:17:03,166
-[Marc] Let's go, chefs.
-[Alyse] Come on, come on.
403
00:17:03,166 --> 00:17:04,500
Right behind.
Coming down.
404
00:17:08,767 --> 00:17:11,100
This is going to be
a giant balancing act.
405
00:17:11,100 --> 00:17:12,433
Behind. Right behind.
406
00:17:12,433 --> 00:17:13,867
[Geoffrey] It's going
to be part one, how can
you cook the sole?
407
00:17:13,867 --> 00:17:16,000
Part two, how do you balance
all these huge flavors?
408
00:17:16,000 --> 00:17:17,266
[Marc] We're going to see
what happens
409
00:17:17,266 --> 00:17:18,700
with this sriracha
ice cream.
410
00:17:19,100 --> 00:17:20,200
It's a little weird.
411
00:17:20,767 --> 00:17:21,867
Oh.
412
00:17:21,867 --> 00:17:23,300
Mmm-mmm.
413
00:17:23,300 --> 00:17:26,000
[Alyse] I took a dip into
that ice cream sundae,
414
00:17:26,000 --> 00:17:27,166
and it has cayenne in it.
415
00:17:27,166 --> 00:17:29,900
It has a pepper on top that
they can pluck off and use.
416
00:17:29,900 --> 00:17:31,500
It has basil for
some freshness.
417
00:17:31,500 --> 00:17:35,100
So maybe a sriracha sauce
or soup of some sort.
418
00:17:35,100 --> 00:17:38,266
[Kristen]
This sriracha sundae is a lot
sweeter than I thought
419
00:17:38,266 --> 00:17:40,800
it was gonna be,
almost like cinnamon candy
420
00:17:40,800 --> 00:17:42,000
with sriracha in it.
421
00:17:42,000 --> 00:17:44,567
So I decide let's melt
this sundae down
422
00:17:44,567 --> 00:17:47,400
and turn it into
a beurre blanc sauce.
423
00:17:47,400 --> 00:17:52,867
I'm making instant
mashed potato
pan-fried Dover sole
424
00:17:52,867 --> 00:17:56,367
with a sriracha sundae
beurre blanc.
425
00:17:56,367 --> 00:17:58,667
We're making some things
happen, I think.
426
00:17:58,667 --> 00:18:02,266
For my beurre blanc,
I start to whisk in my butter,
427
00:18:02,266 --> 00:18:05,500
the brine from olives,
and lemon juice.
428
00:18:08,400 --> 00:18:10,467
[Enrique]
The biggest challenge
with this ice cream
429
00:18:10,467 --> 00:18:12,367
is taming the sriracha
in it.
430
00:18:12,367 --> 00:18:13,367
I can work with it.
All right. Ingredients.
431
00:18:13,367 --> 00:18:15,000
Behind.
432
00:18:15,000 --> 00:18:17,166
So I'm thinking maybe
I can bury that
433
00:18:17,166 --> 00:18:19,867
sriracha flavor in a mole.
434
00:18:19,867 --> 00:18:22,066
I'm making a pan-seared
Dover sole
435
00:18:22,066 --> 00:18:24,200
with sriracha sundae mole.
436
00:18:24,200 --> 00:18:26,567
Mole usually takes hours,
even days.
437
00:18:26,567 --> 00:18:28,700
So it's definitely
taking a risk.
438
00:18:28,700 --> 00:18:31,567
One of the tricks to getting
this mole down in 30 minutes
439
00:18:31,567 --> 00:18:34,066
is toasting your dry
ingredients very fast,
440
00:18:34,066 --> 00:18:35,467
very hot.
441
00:18:35,467 --> 00:18:38,700
And you get them
in the blender with
graham crackers and chocolate.
442
00:18:38,700 --> 00:18:41,100
The graham crackers
is actually a cheat code
443
00:18:41,100 --> 00:18:42,467
that my grandma taught me.
444
00:18:42,467 --> 00:18:44,767
It just gives it this
sort of thickness
that the sauce needs.
445
00:18:44,767 --> 00:18:47,200
-[Marc] Enrique,
how you feeling?
-I'm good.
446
00:18:47,200 --> 00:18:49,900
-[Geoffrey] You making
a mole there?
-[Enrique] Yeah, mole.
447
00:18:50,767 --> 00:18:52,133
[Alyse] Mole in 30?
448
00:18:53,166 --> 00:18:56,900
I actually think that while
a mole is a genius idea,
449
00:18:56,900 --> 00:18:58,900
pairing it with Dover sole
is not.
450
00:18:59,967 --> 00:19:02,900
That fish is so delicate.
It's so beautiful.
451
00:19:02,900 --> 00:19:06,467
-What works is butter,
capers, almonds.
-[Alyse] Yeah.
452
00:19:06,467 --> 00:19:08,867
It's sort of, to me,
a faux pas
453
00:19:08,867 --> 00:19:10,533
-to put the "fole"
on the fillet.
-[Alyse laughing]
454
00:19:11,500 --> 00:19:12,900
Oh, GZ.
455
00:19:14,900 --> 00:19:17,367
[Adam] Growing up,
my grandparents
being immigrants
456
00:19:17,367 --> 00:19:19,400
from Dominican Republic,
they would cook a lot
of seafood.
457
00:19:19,400 --> 00:19:21,300
I would see octopus,
crab legs.
458
00:19:21,300 --> 00:19:24,367
So when it comes to seafood,
I'm very comfortable.
459
00:19:24,367 --> 00:19:26,367
I am making pan seared
Dover sole
460
00:19:26,367 --> 00:19:28,300
with sriracha pommes puree.
461
00:19:29,000 --> 00:19:30,700
I'm going to do a saute
on my romanesco.
462
00:19:30,700 --> 00:19:32,767
So I'm adding a little bit
of mirin, sherry.
463
00:19:32,767 --> 00:19:34,266
I'm going to hit it with
some cilantro,
464
00:19:34,266 --> 00:19:36,433
scallions,
and some golden raisins.
465
00:19:37,000 --> 00:19:38,967
It's sweet.
It's acidic.
466
00:19:38,967 --> 00:19:40,800
I feel fully confident
it's going to bring me
467
00:19:40,800 --> 00:19:41,934
to the next round.
468
00:19:43,467 --> 00:19:45,300
Chef, 20 minutes
to get this done.
469
00:19:46,100 --> 00:19:48,867
Oh, thank God,
those extra ten minutes.
470
00:19:48,867 --> 00:19:51,800
[Marc] So romanesco,
it's basically fancy
cauliflower, right?
471
00:19:51,800 --> 00:19:53,700
You can boil it,
you can roast it.
472
00:19:53,700 --> 00:19:56,166
I mean, you can put it
into a food processor
473
00:19:56,166 --> 00:19:57,867
and make cauliflower "rice."
474
00:19:57,867 --> 00:20:00,100
It's great.
It's a straightforward
ingredient.
475
00:20:00,100 --> 00:20:02,700
[Enrique]
So I'm choosing to rice
the romanesco because
476
00:20:02,700 --> 00:20:04,467
I want to do something
different with it.
477
00:20:04,467 --> 00:20:06,767
And I know, since
it's so tough raw,
478
00:20:06,767 --> 00:20:09,467
it can definitely take
to the food processor.
479
00:20:09,467 --> 00:20:11,967
Get it in there,
get it in there.
480
00:20:11,967 --> 00:20:15,166
[Kristen] I want to do
a romanesco bagna cauda.
481
00:20:15,166 --> 00:20:19,266
Bagna cauda is
a very traditional
Italian condiment.
482
00:20:19,266 --> 00:20:22,100
It's essentially anchovies
and olive oil
483
00:20:22,100 --> 00:20:23,700
and a little bit of garlic.
484
00:20:25,400 --> 00:20:28,033
Ten minutes left on
our mean old clock.
485
00:20:36,100 --> 00:20:38,300
[Adam] I'm using my instant
mashed potatoes,
486
00:20:38,300 --> 00:20:40,266
throw in garlic powder,
onion powder,
487
00:20:40,266 --> 00:20:43,400
the hot boiling water,
and my sriracha sundae.
488
00:20:43,400 --> 00:20:46,000
We'll lift it up
so it can become
a beautiful pommes puree.
489
00:20:47,867 --> 00:20:51,867
[Kristen] I see that Adam
is blending up
his mashed potatoes,
490
00:20:51,867 --> 00:20:55,367
but you're going
to end up with, like,
really gummy potatoes.
491
00:20:55,367 --> 00:20:59,166
The starches have to
be treated with respect.
492
00:20:59,166 --> 00:21:00,333
How's it going, Adam?
493
00:21:00,333 --> 00:21:02,800
It's going good. I'm living.
I'm alive. I'm blessed.
494
00:21:02,800 --> 00:21:05,100
-Feeling strong?
-[Adam] I'm feeling strong.
495
00:21:05,867 --> 00:21:07,967
I taste it,
and it's a bit gummy.
496
00:21:07,967 --> 00:21:10,667
I'm not too happy with it,
but the flavor's there,
497
00:21:10,667 --> 00:21:13,266
so I add more water to it.
498
00:21:13,266 --> 00:21:15,467
[Ted] Instant mashed potatoes,
to many people,
499
00:21:15,467 --> 00:21:18,467
seemed like a modern marvel
when they were invented
in the '50s.
500
00:21:18,467 --> 00:21:21,367
And they certainly make that
side dish easier to prepare.
501
00:21:21,367 --> 00:21:22,600
[Alyse] I happen to be
a connoisseur
502
00:21:22,600 --> 00:21:24,467
-of the instant
mashed potatoes.
-Wow.
503
00:21:24,467 --> 00:21:26,700
And that was the only way
I had mashed potatoes
504
00:21:26,700 --> 00:21:27,767
for most of my life.
505
00:21:27,767 --> 00:21:29,967
I think that they could be
a game changer in making
506
00:21:29,967 --> 00:21:32,967
a quick gnocchi, a quick,
like, potato leek soup.
507
00:21:32,967 --> 00:21:34,100
And that's why
my parents loved it,
508
00:21:34,100 --> 00:21:35,600
because it's just
quick and easy.
509
00:21:36,667 --> 00:21:38,500
[Enrique] I gotta do something
with the mashed potatoes,
510
00:21:38,500 --> 00:21:40,500
so I think gnocchi.
511
00:21:40,500 --> 00:21:42,700
Add a little bit of
salt and hot water.
512
00:21:42,700 --> 00:21:46,000
And I'm choosing to pan fry it
in a lot of brown butter.
513
00:21:46,000 --> 00:21:48,066
Did he make gnocchi,
like I thought?
Chef Enrique.
514
00:21:48,066 --> 00:21:48,967
[Enrique] Yeah.
515
00:21:48,967 --> 00:21:51,200
What's going on in
that sizzling butter?
516
00:21:51,200 --> 00:21:53,767
I got a sort of like
a makeshift gnocchi.
517
00:21:53,767 --> 00:21:55,367
I told you.
518
00:21:55,367 --> 00:21:57,967
[Kristen] I don't
get to work with
Dover sole all that often,
519
00:21:57,967 --> 00:22:02,133
but I do know that it's gonna
be best very quickly fried.
520
00:22:03,300 --> 00:22:07,367
So I decide that the smartest
move is I've taken breadcrumbs
521
00:22:07,367 --> 00:22:10,433
and mixed them with instant
mashed potatoes in the crust.
522
00:22:17,166 --> 00:22:18,900
[Adam] Beautiful fillets.
523
00:22:18,900 --> 00:22:21,567
I have worked with Dover sole
plenty of times.
524
00:22:21,567 --> 00:22:24,066
This fish is very delicate.
It cooks quickly.
525
00:22:24,066 --> 00:22:26,166
So you want a gentle cook
on this.
526
00:22:26,166 --> 00:22:28,300
I'm going to use my instant
mashed potatoes
527
00:22:28,300 --> 00:22:31,000
again, crush my fish with
some pepper, garlic.
528
00:22:31,000 --> 00:22:33,900
And I'm doing lemon, beurre
noisette, which you get
529
00:22:33,900 --> 00:22:35,900
when you cook down butter,
and it becomes this rich,
530
00:22:35,900 --> 00:22:37,567
nutty sauce.
531
00:22:37,567 --> 00:22:40,100
-Butter, butter, butter.
-I see brown butter.
532
00:22:40,100 --> 00:22:40,967
I'm happy about that.
533
00:22:40,967 --> 00:22:43,133
Nothing screams Dover sole
like butter.
534
00:22:44,100 --> 00:22:47,333
Voila, oui, oui, siree.
535
00:22:50,000 --> 00:22:52,367
[Enrique] I got
all these things going on,
and at this point,
536
00:22:52,367 --> 00:22:55,367
I'm thinking, man,
what am I going to do
with that Dover?
537
00:22:55,367 --> 00:22:57,266
I decided to pan sear
the sole
538
00:22:57,266 --> 00:22:58,634
in a little bit of butter.
539
00:22:58,634 --> 00:23:01,400
I'm panicking on the inside
because it is
a very delicate fish
540
00:23:01,400 --> 00:23:03,367
I have never worked
with before.
541
00:23:03,367 --> 00:23:05,300
I just hope this works out.
542
00:23:05,300 --> 00:23:07,467
Okay, chefs, you're just under
two and half minutes.
543
00:23:07,467 --> 00:23:08,600
Time's running short.
544
00:23:09,767 --> 00:23:11,166
[Adam] They look good.
545
00:23:14,100 --> 00:23:16,967
[Enrique] I waited
too long to cook
this Dover sole,
546
00:23:16,967 --> 00:23:19,300
so I'm just going to kick it
into turbo drive.
547
00:23:19,300 --> 00:23:22,000
-Here we go with the torch.
-[Marc] Minute and a half.
548
00:23:22,000 --> 00:23:23,066
You got to get it
all on the plate.
549
00:23:23,066 --> 00:23:24,200
-[Alyse] Ninety seconds.
-[Marc] Let's go. Let's go.
550
00:23:24,200 --> 00:23:25,767
Come on. Speed it up.
551
00:23:25,767 --> 00:23:26,800
[Adam] Oh, my God.
552
00:23:28,767 --> 00:23:30,266
-Twenty seconds.
-Oh, my gosh.
553
00:23:30,266 --> 00:23:32,033
-[Enrique] Twenty seconds.
-[Kristen] Hold on.
554
00:23:32,800 --> 00:23:35,166
Please don't put that
near the fish.
555
00:23:35,166 --> 00:23:36,767
No, no, no, no, no, no.
No, no, no, no, no, no.
556
00:23:36,767 --> 00:23:39,767
[Ted] All right.
The entree round is
winding down, chefs.
557
00:23:39,767 --> 00:23:42,266
[Alyse] Come on.
Push through the final moment.
558
00:23:42,266 --> 00:23:44,100
[Adam] You got this, chef.
You can do it, baby.
559
00:23:44,100 --> 00:23:49,066
[Ted] Ten, nine, eight,
seven, six,
560
00:23:49,066 --> 00:23:54,867
five, four, three, two, one.
561
00:23:54,867 --> 00:23:57,467
-Time's up. Please step back.
-[Alyse] Oh, you did it.
562
00:23:57,467 --> 00:23:59,266
Mamma mia.
563
00:24:02,500 --> 00:24:05,367
[Enrique] What I'm most
worried about is the way
I treated the Dover sole.
564
00:24:05,367 --> 00:24:08,500
For me to have just thrown it
in a pan and covered it
565
00:24:08,500 --> 00:24:10,867
with mole might have been
a little risky.
566
00:24:10,867 --> 00:24:11,967
[Adam] My dish
looks beautiful.
567
00:24:11,967 --> 00:24:13,900
The only thing
I'm worried about
is the texture
568
00:24:13,900 --> 00:24:14,767
of my pommes puree.
569
00:24:14,767 --> 00:24:16,367
But I'm going to hit
the dessert round.
570
00:24:16,367 --> 00:24:18,400
I just got to see who's going
to be right next to me.
571
00:24:23,900 --> 00:24:27,467
Chefs, your entree baskets
contained a sriracha sundae,
572
00:24:27,467 --> 00:24:30,467
romanesco cauliflower,
Dover sole fillets,
573
00:24:30,467 --> 00:24:32,333
and instant
mashed potatoes.
574
00:24:33,100 --> 00:24:35,800
Chef Kristen, please tell us
about your dish.
575
00:24:35,800 --> 00:24:38,567
[Kristen] I've made an instant
mashed potato
576
00:24:38,567 --> 00:24:42,166
pan-fried Dover sole
with a sriracha sundae
577
00:24:42,166 --> 00:24:45,000
beurre blanc
and romanesco
578
00:24:45,000 --> 00:24:46,734
tossed in bagna cauda.
579
00:24:49,300 --> 00:24:52,166
Um, Chef, where
is the bagna cauda?
580
00:24:52,166 --> 00:24:54,200
The romanesco
is tossed in it.
581
00:24:54,200 --> 00:24:57,266
I think mine may have been
a little lightly tossed.
582
00:24:57,266 --> 00:24:59,867
I'm not getting really
the anchovy, the umami.
583
00:24:59,867 --> 00:25:01,967
The romanesco is
a little bit bland,
584
00:25:01,967 --> 00:25:04,500
so if I had had
a little more sauce,
that would have been lovely.
585
00:25:04,500 --> 00:25:05,500
Yeah, sure.
586
00:25:05,500 --> 00:25:07,367
All the flavor was in
the bottom of that pan,
587
00:25:07,367 --> 00:25:08,667
'cause you were plating
so quickly,
588
00:25:08,667 --> 00:25:10,500
the olives and all that
was in the bottom.
589
00:25:10,500 --> 00:25:12,066
I don't have any olives
on my plate.
590
00:25:12,066 --> 00:25:15,100
And the sauce
is really ungodly to look at,
591
00:25:15,100 --> 00:25:18,000
but you put enough
acidity into it
592
00:25:18,000 --> 00:25:20,000
that it's actually working
with the fish.
593
00:25:20,000 --> 00:25:22,767
I would never condone anybody
to make a sauce
594
00:25:22,767 --> 00:25:24,367
that looked like this,
but I know that...
595
00:25:24,367 --> 00:25:26,166
I know the challenges
of the basket.
596
00:25:26,166 --> 00:25:27,867
And I think the Dover sole
is great.
597
00:25:27,867 --> 00:25:30,567
-I like the way you cooked it.
I think you did a good job.
-Thank you.
598
00:25:30,567 --> 00:25:33,467
[Geoffrey] But the instant
mashed potato didn't get
the crust you wanted
599
00:25:33,467 --> 00:25:35,700
because I think that the pan
wasn't hot enough.
600
00:25:35,700 --> 00:25:37,500
So unfortunately,
the fish that I have
601
00:25:37,500 --> 00:25:39,967
in front of me
is overcooked.
602
00:25:39,967 --> 00:25:41,567
-Heard that.
-[Ted] Chef Kristen,
thank you.
603
00:25:41,567 --> 00:25:42,567
Thank you very much.
604
00:25:42,567 --> 00:25:44,367
[Ted] Next up,
Chef Enrique.
605
00:25:44,367 --> 00:25:46,400
[Enrique] I've made
a pan seared Dover sole
606
00:25:46,400 --> 00:25:48,667
with instant mashed
potato gnocchi
607
00:25:48,667 --> 00:25:50,367
and a sriracha sundae mole,
608
00:25:50,367 --> 00:25:51,934
something I thought
I'd never say.
609
00:25:55,367 --> 00:25:57,900
I think this is
wildly creative.
610
00:25:57,900 --> 00:26:00,500
And the mole is just...
I mean, this is like
611
00:26:00,500 --> 00:26:03,567
a textbook mole,
which is almost impossible
in 30 minutes.
612
00:26:03,567 --> 00:26:05,767
But it's a really good way
to get bits and pieces
613
00:26:05,767 --> 00:26:07,100
of that sriracha sundae
in there.
614
00:26:07,100 --> 00:26:11,100
I think that you pulled off
a really impressive
multi-part meal.
615
00:26:11,100 --> 00:26:12,567
My fish
is cooked perfectly.
616
00:26:12,567 --> 00:26:14,200
It has a really nice
texture to it.
617
00:26:14,200 --> 00:26:16,367
It is both
delicate and meaty.
618
00:26:16,367 --> 00:26:18,667
[Geoffrey] For me,
this Dover sole
has no business
619
00:26:18,667 --> 00:26:20,600
going anywhere
near the mole.
620
00:26:20,600 --> 00:26:22,300
It's great with
the romanesco rice,
621
00:26:22,300 --> 00:26:25,000
but the mole just...
Holy mole.
622
00:26:25,867 --> 00:26:27,400
It just overwhelms it.
623
00:26:27,400 --> 00:26:29,367
[Marc] The gnocchi, I think,
is super creative,
624
00:26:29,367 --> 00:26:31,767
but definitely just tastes
like mashed potatoes
625
00:26:31,767 --> 00:26:32,800
that have been seared.
626
00:26:32,800 --> 00:26:35,266
I think you needed some egg,
maybe some Parmesan
627
00:26:35,266 --> 00:26:36,300
or something
to hold it together.
628
00:26:36,300 --> 00:26:40,467
The romanesco rice is
really seasoned perfectly.
629
00:26:40,467 --> 00:26:42,166
I love the flavor
of that.
630
00:26:42,166 --> 00:26:43,100
Thank you.
631
00:26:43,100 --> 00:26:45,767
What motivates you to cook
and to be here?
632
00:26:45,767 --> 00:26:48,467
One of the biggest motivations
is my mom.
633
00:26:48,467 --> 00:26:50,500
She passed away last year
in November.
634
00:26:50,500 --> 00:26:51,467
Oh. Sorry.
635
00:26:51,467 --> 00:26:52,767
-Sorry for your loss.
-[Enrique] Thank you.
636
00:26:52,767 --> 00:26:55,667
And more importantly,
I have a three-year-old
daughter
637
00:26:55,667 --> 00:26:57,166
that's going to be watching
this show.
638
00:26:57,166 --> 00:26:59,900
And I definitely want
to make her proud.
639
00:26:59,900 --> 00:27:01,266
What's her name?
Do you want to say hi?
640
00:27:01,266 --> 00:27:02,133
Penelope. Penny.
641
00:27:02,133 --> 00:27:04,166
-My little Penny.
-Your little Penny.
642
00:27:04,166 --> 00:27:05,100
So cute.
643
00:27:05,100 --> 00:27:07,867
Thank you, Chef Enrique.
Finally, Chef Adam.
644
00:27:07,867 --> 00:27:10,567
[Adam] So I have
Dover sole with
lemon beurre blanc.
645
00:27:10,567 --> 00:27:13,000
You also have sriracha
pommes puree
646
00:27:13,000 --> 00:27:15,734
with sauteed romanesco
with golden raisins.
647
00:27:17,367 --> 00:27:19,567
So what made you
wake up one day and say,
648
00:27:19,567 --> 00:27:20,867
"I want to be on Chopped?"
649
00:27:20,867 --> 00:27:22,767
My big motivation
is my daughter.
650
00:27:22,767 --> 00:27:25,200
I have a little baby girl
coming through,
a little princess.
651
00:27:25,200 --> 00:27:27,000
-My first one.
-Congratulations.
652
00:27:27,000 --> 00:27:28,066
[Adam] Thank you so much.
653
00:27:28,066 --> 00:27:29,000
So that's my motivation.
654
00:27:29,000 --> 00:27:30,600
I have, like, this lift
of energy ever since
655
00:27:30,600 --> 00:27:31,634
I knew I'm going
to be a dad.
656
00:27:31,634 --> 00:27:33,700
Changes everything, man.
It's the best thing ever.
657
00:27:33,700 --> 00:27:35,200
I'm excited.
Thank you, Chef.
658
00:27:35,200 --> 00:27:38,000
I think, first of all,
the Dover sole,
659
00:27:38,000 --> 00:27:39,300
I love the lemon
on there.
660
00:27:39,300 --> 00:27:40,700
I think
the seasoning's good.
661
00:27:40,700 --> 00:27:43,166
You're pushing it pretty far
with the salt, I think.
662
00:27:43,166 --> 00:27:45,200
-Okay.
-[Marc] But it's just there.
663
00:27:45,200 --> 00:27:48,367
I think this romanesco
is magnificent,
664
00:27:48,367 --> 00:27:50,800
and I really love the crunch
on the outside of the sole
665
00:27:50,800 --> 00:27:52,200
from the instant
mashed potato.
666
00:27:52,200 --> 00:27:54,600
I thought it was really smart,
and it really delivered
667
00:27:54,600 --> 00:27:55,533
edge to edge.
668
00:27:55,533 --> 00:27:56,700
-Thank you, Chef.
-[Alyse] You're welcome.
669
00:27:56,700 --> 00:27:58,867
The taste of the sole,
to me, is really delicious.
670
00:27:58,867 --> 00:28:01,266
I wish it was nowhere
near this pink
671
00:28:01,266 --> 00:28:02,767
Easter bunny potatoes.
672
00:28:02,767 --> 00:28:06,800
I think you fell victim to
this sriracha ice cream.
673
00:28:06,800 --> 00:28:09,266
You mixed it with the mashed
potatoes, and it's just,
674
00:28:09,266 --> 00:28:12,467
once again,
not a pleasant color,
and it's very gummy.
675
00:28:12,467 --> 00:28:15,066
The actual taste,
if I close my eyes,
is not bad.
676
00:28:15,066 --> 00:28:15,967
It's just gummy.
677
00:28:15,967 --> 00:28:18,100
-Yes.
-Thank you, chefs.
678
00:28:18,100 --> 00:28:21,066
We are almost to the third
and final round.
679
00:28:21,066 --> 00:28:23,867
And soon, we'll let
you know which two chefs
680
00:28:23,867 --> 00:28:25,266
will be cooking in it.
681
00:28:25,266 --> 00:28:27,400
[Kristen]
I don't feel like that
was my best round.
682
00:28:27,400 --> 00:28:31,500
But I will say that
the gumminess of Adam's sauce
683
00:28:31,500 --> 00:28:34,467
may send him home.
I don't know.
684
00:28:34,467 --> 00:28:36,367
[Adam]
I feel like Kristen's on
the chopping block.
685
00:28:36,367 --> 00:28:38,800
The third round
is right there.
I'm excited.
686
00:28:38,800 --> 00:28:41,300
I could taste it.
I could smell the ten grand.
687
00:28:46,800 --> 00:28:49,467
Which two chefs will
be making dessert
688
00:28:49,467 --> 00:28:52,600
and whose dish is on
the chopping block?
689
00:28:58,266 --> 00:29:00,166
Chef Kristen,
you've been chopped.
690
00:29:00,166 --> 00:29:01,166
Judges?
691
00:29:01,166 --> 00:29:03,667
Chef Kristen,
the instant mashed
potato crust
692
00:29:03,667 --> 00:29:05,700
didn't get the crisp
you were hoping for.
693
00:29:05,700 --> 00:29:08,900
And the romanesco,
that bagna cauda,
694
00:29:08,900 --> 00:29:12,166
we just missed it
because it got stuck at
the bottom of the pot.
695
00:29:12,166 --> 00:29:13,967
And so we had to chop you.
696
00:29:13,967 --> 00:29:16,367
Well, thank you very much.
It's been an honor to be here.
697
00:29:16,367 --> 00:29:18,567
-Good luck.
Good luck, you guys.
-Thanks, Chef. Appreciate it.
698
00:29:18,567 --> 00:29:20,266
-Thank you.
-Thank you, Chef.
699
00:29:20,266 --> 00:29:21,834
I kind of saw it coming.
700
00:29:22,467 --> 00:29:24,900
I feel like I got
in my own way.
701
00:29:24,900 --> 00:29:28,100
It is as difficult
as it looks on TV.
702
00:29:29,266 --> 00:29:31,467
[Enrique]
Going against Adam now
in the final round,
703
00:29:31,467 --> 00:29:33,300
I'm feeling
a little nervous.
704
00:29:33,300 --> 00:29:35,900
But I really don't care
because I'm here to win,
705
00:29:35,900 --> 00:29:37,200
and that's what
I'm going to do.
706
00:29:37,200 --> 00:29:38,200
[Adam] I can taste it.
707
00:29:38,200 --> 00:29:40,166
I'm going to make
my future daughter proud.
708
00:29:40,166 --> 00:29:43,200
I have a game plan,
so I'm ready to execute it.
709
00:29:43,200 --> 00:29:44,900
Dessert baskets
are in front of you.
710
00:29:46,767 --> 00:29:47,800
Open them up.
711
00:29:49,066 --> 00:29:50,500
What the...
712
00:29:50,500 --> 00:29:51,667
Turkish desserts.
713
00:29:51,667 --> 00:29:53,800
[Ted] And you've got
assorted baklava.
714
00:29:53,800 --> 00:29:55,200
Baklava goodness.
715
00:29:55,200 --> 00:29:56,433
[Ted] Truffle honey.
716
00:29:56,433 --> 00:29:58,900
[Enrique] Got actual truffle.
Was thinking of using truffle.
717
00:29:58,900 --> 00:30:00,266
I believe quince.
718
00:30:00,266 --> 00:30:01,100
[Ted] Quince.
719
00:30:02,467 --> 00:30:04,233
[Enrique] Oh,
I grew up with quince.
720
00:30:04,667 --> 00:30:06,867
And we got far far.
721
00:30:06,867 --> 00:30:09,233
-What is this?
-[Ted] And far far.
722
00:30:10,467 --> 00:30:12,166
Fried eat snacks.
723
00:30:12,166 --> 00:30:14,066
Oh, man, I don't know.
724
00:30:14,066 --> 00:30:16,767
[Ted] We're giving you
a final 30 minutes.
725
00:30:16,767 --> 00:30:18,033
[Adam]
Let's make it happen.
726
00:30:18,567 --> 00:30:19,467
Clock starts now.
727
00:30:19,467 --> 00:30:20,700
-[Geoffrey] All right.
-[Alyse] Let's go.
728
00:30:20,700 --> 00:30:22,133
[Marc] Let's do this.
729
00:30:27,166 --> 00:30:29,767
I'm excited. How about you?
How about a little baklava?
730
00:30:29,767 --> 00:30:31,467
-[Geoffrey] I grew up
with baklava.
-[Alyse] Yeah.
731
00:30:31,467 --> 00:30:33,066
[Geoffrey] And I ate
so much of it.
732
00:30:33,066 --> 00:30:35,400
It's a great
Middle Eastern dessert.
733
00:30:35,400 --> 00:30:36,667
[Adam] This is perfect.
734
00:30:36,667 --> 00:30:37,533
[Enrique] All right.
735
00:30:37,533 --> 00:30:39,800
It's made out of filo,
and it's sweet,
736
00:30:39,800 --> 00:30:42,233
because it's cinnamon,
sugar, honey, butter.
737
00:30:43,200 --> 00:30:45,367
[Marc] When I see something
like that that's so sweet,
738
00:30:45,367 --> 00:30:47,667
I'm like, put a creme anglaise
on it and dump it in
739
00:30:47,667 --> 00:30:48,767
and do a baklava ice cream.
740
00:30:48,767 --> 00:30:50,367
Like, just because all
that flavor is already there.
741
00:30:50,367 --> 00:30:51,400
Just going to say
the same thing.
742
00:30:52,800 --> 00:30:54,700
[Enrique] There's
a lot of spice in baklava,
743
00:30:54,700 --> 00:30:56,767
and especially a lot
of sweetness.
744
00:30:56,767 --> 00:30:59,200
So I'm thinking I want
to make an ice cream.
745
00:30:59,200 --> 00:31:01,700
I think it's a good way
to highlight the baklava.
746
00:31:01,700 --> 00:31:05,066
I'm making a sopapilla
with a baklava ice cream.
747
00:31:05,066 --> 00:31:07,700
A sopapilla is a dessert
made with flour,
748
00:31:07,700 --> 00:31:10,266
tortilla, and seasoned
with cinnamon and sugar.
749
00:31:10,266 --> 00:31:12,400
My mom used to make
the perfect sopapilla,
750
00:31:12,400 --> 00:31:14,500
and I'm just thinking this
would make her proud.
751
00:31:16,200 --> 00:31:18,567
So to make my ice cream,
I'm making a creme anglaise.
752
00:31:18,567 --> 00:31:20,767
It has sugar.
I mix with heavy cream.
753
00:31:20,767 --> 00:31:23,667
I throw in my baklava,
and I also add a little bit
754
00:31:23,667 --> 00:31:26,100
of miso to counteract
the sweetness of everything.
755
00:31:27,467 --> 00:31:30,066
Let's get it going.
Let's get it going.
756
00:31:30,066 --> 00:31:31,667
We have a basket item
here that I love,
757
00:31:31,667 --> 00:31:32,767
and that's quince.
758
00:31:32,767 --> 00:31:34,266
It's in the rose family.
759
00:31:34,266 --> 00:31:36,100
It has the most
seductive smell,
760
00:31:36,100 --> 00:31:37,767
I think, of any fruit
on Earth.
761
00:31:37,767 --> 00:31:40,066
It is dense. It is hard.
762
00:31:40,066 --> 00:31:42,266
It's as if a dried pear
combined with,
763
00:31:42,266 --> 00:31:43,367
like, an apricot.
764
00:31:43,367 --> 00:31:45,667
And it's so good cooked down
with pork.
765
00:31:45,667 --> 00:31:47,667
But you've got to cook it.
766
00:31:47,667 --> 00:31:51,266
[Adam] Quince is sour,
it's tart, and it cannot
be eaten raw.
767
00:31:51,266 --> 00:31:54,166
So I know I have to cook
it down to a sauce.
768
00:31:54,166 --> 00:31:56,500
I am making ricotta fritters
with a quince
769
00:31:56,500 --> 00:31:58,767
truffle honey caramel sauce.
770
00:31:58,767 --> 00:32:00,567
I make my ricotta
fritter batter.
771
00:32:00,567 --> 00:32:02,767
Granulated sugar and flour,
my eggs,
772
00:32:02,767 --> 00:32:05,600
baking powder,
and the ricotta.
773
00:32:05,600 --> 00:32:09,266
Make sure it's thick,
but not too thick
in consistency.
774
00:32:09,266 --> 00:32:12,467
Get a ice cream scooper
to scoop it into the fryer.
775
00:32:12,467 --> 00:32:14,066
-Yeah, what's he frying?
-He's making fritters?
776
00:32:14,066 --> 00:32:15,667
These guys are already
making fritters?
777
00:32:15,667 --> 00:32:17,400
These were up.
No, these were up.
778
00:32:18,600 --> 00:32:19,667
[Enrique]
How you doing, papi?
779
00:32:19,667 --> 00:32:20,667
I'm alive, papa.
How you feeling, Chefy?
780
00:32:20,667 --> 00:32:22,667
-Let's do it, man.
-That's what I like to hear.
781
00:32:22,667 --> 00:32:24,467
[Marc] Adam was saying
he has a little baby girl
782
00:32:24,467 --> 00:32:26,800
coming along the way,
and Enrique has a baby
783
00:32:26,800 --> 00:32:28,000
who's about
three years old.
784
00:32:28,000 --> 00:32:29,400
So they both want to play,
you know,
785
00:32:29,400 --> 00:32:30,600
show their kids
who they are.
786
00:32:30,600 --> 00:32:31,800
Right behind you.
787
00:32:31,800 --> 00:32:34,767
There's nothing more
motivating than being
a father.
788
00:32:34,767 --> 00:32:36,867
I got to go out there
and make it happen
789
00:32:36,867 --> 00:32:39,500
because I want to give
beautiful things
to my baby daughter.
790
00:32:39,500 --> 00:32:41,367
Right behind you, Chefy.
791
00:32:41,367 --> 00:32:43,367
I want to win Chopped
to represent my mom,
792
00:32:43,367 --> 00:32:46,166
and I want to do it for
my daughter, Penny.
793
00:32:46,166 --> 00:32:47,734
I just want her to see
her daddy win.
794
00:32:54,600 --> 00:32:57,166
[Ted] Chefs,
20 minutes left
on the clock.
795
00:32:57,166 --> 00:32:58,634
Cook, cook, cook,
cook, cook, cook.
796
00:32:59,700 --> 00:33:01,867
[Ted] Enrique
is making sopapillas
that's puffed up
797
00:33:01,867 --> 00:33:03,233
the size of a grapefruit.
798
00:33:04,400 --> 00:33:06,367
And it looks fantastic.
799
00:33:06,367 --> 00:33:08,867
[Enrique] Once I throw
my sopapillas
out of the fryer,
800
00:33:08,867 --> 00:33:11,500
I get some cinnamon sugar
and I dust them with it.
801
00:33:16,100 --> 00:33:18,867
We also have these
delightful little puff puffs
802
00:33:18,867 --> 00:33:20,367
that are called far far.
803
00:33:20,367 --> 00:33:23,100
Just a tasty snack
for people in India.
804
00:33:23,100 --> 00:33:25,500
I don't know if
these competitors know that
805
00:33:25,500 --> 00:33:27,467
-you have
to deep fry them.
-[Alyse] Yeah.
806
00:33:27,467 --> 00:33:30,000
[Geoffrey] That's far and away
the best far far I've seen.
807
00:33:30,000 --> 00:33:32,467
Well, they've come a far,
far away in this competition,
808
00:33:32,467 --> 00:33:34,166
-so I'm ready to see--
I know, Ted.
-[Ted groans]
809
00:33:34,166 --> 00:33:35,800
You guys make one more
far far joke--
810
00:33:35,800 --> 00:33:39,467
-Will you go
far, far away?
-Argh!
811
00:33:39,467 --> 00:33:43,266
[Enrique] The far far,
something that I've seen
at my local Indian grocery,
812
00:33:43,266 --> 00:33:45,900
I throw it in the fryer,
and then I use
813
00:33:45,900 --> 00:33:49,166
the same cinnamon sugar
that I used for
the sopapillas,
814
00:33:49,166 --> 00:33:51,600
and I mix that all together.
815
00:33:51,600 --> 00:33:53,900
I start crumbling some
baklava in there.
816
00:33:53,900 --> 00:33:57,133
I think this will be
a great crunchy component
to the ice cream.
817
00:33:59,867 --> 00:34:03,567
Once fried, I take my far far,
I put it in the food processor
818
00:34:03,567 --> 00:34:06,600
with the baklava,
and I have a beautiful coating
819
00:34:06,600 --> 00:34:09,200
to go with my fritters.
820
00:34:09,200 --> 00:34:12,266
My fritters need a sauce,
so I have quince
in the truffle honey,
821
00:34:12,266 --> 00:34:14,266
-cook it down.
-Think, think, think,
think, think, think.
822
00:34:14,266 --> 00:34:15,300
Vanilla.
823
00:34:15,567 --> 00:34:16,400
Vanilla.
824
00:34:16,400 --> 00:34:17,967
Adam, how are you doing
down there?
825
00:34:17,967 --> 00:34:20,600
[Adam] I feel alive.
I feel good.
I feel blessed.
826
00:34:20,600 --> 00:34:22,767
-[Marc] Seven?
-[Alyse] Seven minutes.
827
00:34:22,767 --> 00:34:24,166
[Marc] That's
not much time.
828
00:34:24,166 --> 00:34:26,767
By the way, Enrique
still does not have
829
00:34:26,767 --> 00:34:28,266
the ice cream
in the machine.
830
00:34:28,266 --> 00:34:30,567
[Enrique]
So the clock is ticking,
and now that
831
00:34:30,567 --> 00:34:32,100
all my ice cream ingredients
are together,
832
00:34:32,100 --> 00:34:34,000
I need to get this over
to the ice cream machine
833
00:34:34,000 --> 00:34:37,300
and just pray that I'll have
enough time for this to set.
834
00:34:41,200 --> 00:34:42,867
So it is very important
for the ice cream to happen
835
00:34:42,867 --> 00:34:47,000
because it's basically,
like, the main component
of the dish.
836
00:34:47,000 --> 00:34:49,467
I see the time just
clicking away,
837
00:34:49,467 --> 00:34:52,000
and I'm a little worried
that it might not set in time.
838
00:34:52,000 --> 00:34:53,300
All right, man.
839
00:34:56,900 --> 00:34:59,767
So I'm making a quince
and truffle honey syrup.
840
00:34:59,767 --> 00:35:02,066
My syrup's coming down
to the right consistency.
841
00:35:02,066 --> 00:35:04,667
I decided to add
a little bit of tequila on it.
842
00:35:04,667 --> 00:35:06,667
Less than five minutes
to go here.
843
00:35:06,667 --> 00:35:09,100
-Boy.
-[Ted] Need to be
plating soon.
844
00:35:13,667 --> 00:35:14,900
[Adam] The clock
is running.
845
00:35:14,900 --> 00:35:17,400
The last thing I need to do
is take my ricotta fritters,
846
00:35:17,400 --> 00:35:20,300
roll them in the baklava
and far far.
847
00:35:21,500 --> 00:35:22,734
[Ted] One minute, chefs.
848
00:35:22,734 --> 00:35:25,400
-[Alyse] Oh, my gosh.
-[Adam] One minute.
One more minute.
849
00:35:26,066 --> 00:35:27,300
Ice cream.
850
00:35:33,467 --> 00:35:35,000
The ice cream looks good.
851
00:35:35,800 --> 00:35:37,166
[Enrique] I'm so relieved.
852
00:35:37,166 --> 00:35:39,600
The ice cream texture
is perfect.
853
00:35:42,667 --> 00:35:45,300
-[Ted] Twenty seconds, chefs.
-[Geoffrey] Come on,
come on, come on.
854
00:35:45,300 --> 00:35:47,834
[Alyse]
All right, chefs, come on.
You're so close to the finish.
855
00:35:49,767 --> 00:35:52,567
Here we go, chefs.
Final seconds of
the final round.
856
00:35:52,567 --> 00:35:57,800
Ten, nine, eight, seven, six,
857
00:35:57,800 --> 00:36:03,467
-five, four, three, two, one.
-[Adam] Oh, yeah.
858
00:36:03,467 --> 00:36:05,100
-[Ted] Time's up.
-[Alyse] Oh, yeah.
859
00:36:05,100 --> 00:36:06,867
-[all clapping]
-Here you go, jefe.
860
00:36:06,867 --> 00:36:08,333
You killed it.
861
00:36:10,367 --> 00:36:11,467
Beautiful, chef.
862
00:36:11,467 --> 00:36:13,100
Is it yeast or just
baking powder?
863
00:36:13,100 --> 00:36:15,133
-Flour tortilla.
-Flour tortilla. Oh, sick.
864
00:36:16,266 --> 00:36:20,100
Enrique is a beast,
straight up samurai,
black belt, assassin.
865
00:36:20,100 --> 00:36:21,667
But I'm confident.
866
00:36:21,667 --> 00:36:23,800
-Man, it's anybody's game.
-[Enrique] I feel great.
867
00:36:23,800 --> 00:36:26,367
All the ingredients are there,
and they're represented
very well,
868
00:36:26,367 --> 00:36:27,800
so I'm pretty confident.
869
00:36:27,800 --> 00:36:30,767
Adam's got some nice fritters,
but honestly,
870
00:36:30,767 --> 00:36:34,000
I just let my talent
do the talking,
and I got this, you know?
871
00:36:34,000 --> 00:36:35,900
This is gonna be
the winner dish.
872
00:36:39,000 --> 00:36:41,367
[Ted] Chef Adam,
Chef Enrique,
you have made
873
00:36:41,367 --> 00:36:45,467
your sweet finales with
assorted baklava, quinces,
874
00:36:45,467 --> 00:36:47,800
truffle honey, and far far.
875
00:36:48,467 --> 00:36:50,200
Chef Enrique,
take it away.
876
00:36:50,200 --> 00:36:52,400
Finishing off my Latin America
road trip,
877
00:36:52,400 --> 00:36:56,467
we did a sopapilla topped
with a quince, honey,
truffle syrup.
878
00:36:56,467 --> 00:36:59,500
And then next to it,
you have a baklava ice cream
879
00:36:59,500 --> 00:37:01,133
topped with a far far crumble.
880
00:37:02,600 --> 00:37:03,900
Nice crunch.
881
00:37:03,900 --> 00:37:07,567
-Thank you.
-Really like the contrast
of the creamy ice cream,
882
00:37:07,567 --> 00:37:10,500
the crunchy topping,
and then when you stuff it
883
00:37:10,500 --> 00:37:12,367
like a little ice cream
sandwich inside this
884
00:37:12,367 --> 00:37:14,166
little triangle of joy.
885
00:37:14,166 --> 00:37:15,867
-[Enrique] That's
the way to go.
-I like it.
886
00:37:15,867 --> 00:37:17,800
[Marc] I mean, first of all,
your ice cream's great.
887
00:37:17,800 --> 00:37:20,400
It's really tasty,
well-balanced.
888
00:37:20,400 --> 00:37:23,066
The sopapilla, I think this
is really, really well done.
889
00:37:23,066 --> 00:37:25,000
I think it's a very
creative dessert.
890
00:37:25,000 --> 00:37:26,667
This is a very
delicious flavor.
891
00:37:26,667 --> 00:37:28,367
It's very interesting
with the miso.
892
00:37:28,367 --> 00:37:30,900
Lovely texture and a real
good use of the baklava.
893
00:37:30,900 --> 00:37:33,767
My problem with this dessert
is it's painfully sweet.
894
00:37:33,767 --> 00:37:35,567
Candying the quince
is great.
895
00:37:35,567 --> 00:37:38,367
Maybe if you add some, like,
lemon peel rind
896
00:37:38,367 --> 00:37:40,667
to that and candy that as well
so I have, like,
897
00:37:40,667 --> 00:37:42,867
-I have some bitter,
something to help.
-Got it.
898
00:37:42,867 --> 00:37:45,000
You know, some segments
of freshness here.
899
00:37:45,000 --> 00:37:46,467
-Chef Enrique, thank you.
-Thank you.
900
00:37:46,467 --> 00:37:49,000
Chef Adam, please tell us
about your sweet treats.
901
00:37:49,000 --> 00:37:51,700
So today I made for you guys
a ricotta fritter
902
00:37:51,700 --> 00:37:55,266
rolled in far far
and baklava, a quince
903
00:37:55,266 --> 00:37:56,900
and truffle honey sauce.
904
00:37:57,500 --> 00:37:59,033
Some brulee quince
as well.
905
00:38:00,266 --> 00:38:02,567
I think that this is
a successful marriage
906
00:38:02,567 --> 00:38:04,467
between truffle honey
and quince.
907
00:38:04,467 --> 00:38:07,500
This is a very good sauce
that you've made.
908
00:38:07,500 --> 00:38:08,634
Is there vanilla in it, too?
909
00:38:08,634 --> 00:38:10,266
-There's a tad bit
of vanilla in there.
-[Alyse] Yeah.
910
00:38:10,266 --> 00:38:12,367
The mouthfeel on this
is really unique.
911
00:38:12,367 --> 00:38:14,867
It's not a jelly.
It's not a marmalade.
912
00:38:14,867 --> 00:38:17,000
-It's like applesauce.
-Yeah, it's kind of like,
that's what I thought it was.
913
00:38:17,000 --> 00:38:19,667
-I was like, ooh,
quincele sauce.
-Yeah.
914
00:38:19,667 --> 00:38:24,100
And these beignets are just
beautifully light inside,
915
00:38:24,100 --> 00:38:27,166
and it's a real nice vehicle
for the far far crumble
916
00:38:27,166 --> 00:38:28,233
on top.
917
00:38:28,233 --> 00:38:29,867
We have a lot of
fritters here,
and that's probably
918
00:38:29,867 --> 00:38:32,133
the best fritter I've had
on the Chopped set.
919
00:38:33,066 --> 00:38:35,867
Crunchy on the outside,
perfect cook on the inside.
920
00:38:35,867 --> 00:38:38,166
[Marc] So the baklava's
on here as well, right?
921
00:38:38,166 --> 00:38:40,867
Yeah, I pulsed it
with the far far,
added some cinnamon.
922
00:38:40,867 --> 00:38:42,767
[Marc] Gives it some texture
on the outside.
923
00:38:42,767 --> 00:38:44,166
It gives a little bit
of sweetness.
924
00:38:44,166 --> 00:38:46,367
I do love the finishing salt
on there, too.
925
00:38:46,367 --> 00:38:48,166
-I got a bite with that,
and it was really perfect.
-Thank you.
926
00:38:48,166 --> 00:38:49,667
Appreciate you.
927
00:38:49,667 --> 00:38:52,200
Okay, we'll call you back
as soon as we know
928
00:38:52,200 --> 00:38:53,200
who's the champion.
929
00:38:53,200 --> 00:38:54,033
Thank you, chefs.
930
00:38:57,300 --> 00:38:59,367
We had a beautiful
representation of
931
00:38:59,367 --> 00:39:00,700
the ingredients in
the first round.
932
00:39:00,700 --> 00:39:03,000
I thought Chef Adam did
a really good job.
933
00:39:03,000 --> 00:39:04,800
It's sort of like
a formal thing.
934
00:39:04,800 --> 00:39:05,734
He did a salad, right?
935
00:39:05,734 --> 00:39:07,967
He made beautiful croutons
with the obi non
936
00:39:07,967 --> 00:39:10,700
and he made like
a sour candy dressing.
937
00:39:10,700 --> 00:39:11,800
And that was great.
938
00:39:11,800 --> 00:39:14,066
But I think that the fennel,
which to me was kind of
939
00:39:14,066 --> 00:39:15,567
the star of the dish,
940
00:39:15,567 --> 00:39:17,000
was lost. There was
not enough fennel.
941
00:39:17,000 --> 00:39:20,367
[Marc] I think Enrique,
right out of the gate,
showed us creativity.
942
00:39:20,367 --> 00:39:22,400
That sandwich he made us
with that chimichurri
943
00:39:22,400 --> 00:39:23,667
was absolutely delicious.
944
00:39:23,667 --> 00:39:26,000
The Argentinian sauce
was charred to perfection.
945
00:39:26,000 --> 00:39:28,166
The fennel and sour grapes
that was braised together,
946
00:39:28,166 --> 00:39:30,266
it was excellent.
We finally got fennel.
947
00:39:30,266 --> 00:39:32,100
He used the fennel.
948
00:39:32,100 --> 00:39:33,600
[Alyse] It was a beast
of a sandwich, though.
949
00:39:33,600 --> 00:39:35,600
It was pretty large
and in charge.
950
00:39:35,600 --> 00:39:38,100
But I enjoyed it when
I could kind of make
951
00:39:38,100 --> 00:39:39,667
more manageable bites.
952
00:39:39,667 --> 00:39:41,467
And then when you go on
to the main course,
953
00:39:41,467 --> 00:39:43,667
because the main course
was obviously pretty tricky
954
00:39:43,667 --> 00:39:45,567
because of that
sriracha ice cream
955
00:39:45,567 --> 00:39:46,934
-that was in that basket.
-[Alyse and Geoffrey groan]
956
00:39:46,934 --> 00:39:49,700
[Alyse] Oh,
and those instant mashed
potato flakes from Chef Adam?
957
00:39:49,700 --> 00:39:53,166
I don't think I'll soon forget
that off-putting red color.
958
00:39:53,166 --> 00:39:56,367
If they had been just hydrated
in a bowl instead of
959
00:39:56,367 --> 00:39:59,467
whipped up in the blender...
It just made it so gummy.
960
00:39:59,467 --> 00:40:02,500
But I do think that
his Dover sole
961
00:40:02,500 --> 00:40:04,367
with that lemon
was great.
962
00:40:04,367 --> 00:40:08,567
But then we had Enrique make
a mole in 30 minutes.
963
00:40:08,567 --> 00:40:10,967
[Geoffrey]
Who in a million years
would think of putting
964
00:40:10,967 --> 00:40:12,800
sriracha sundae
and turning it into a mole?
965
00:40:12,800 --> 00:40:14,800
I gave him a lot of
street cred for that.
966
00:40:14,800 --> 00:40:18,166
And also, he made romesco
cauliflower rice with butter.
967
00:40:18,166 --> 00:40:21,000
-That was a good move.
-It was really, really tasty.
968
00:40:21,000 --> 00:40:23,200
Did they play well with
the Dover sole fillets?
969
00:40:23,200 --> 00:40:24,400
I don't think so.
970
00:40:24,400 --> 00:40:26,400
But it's a very close race.
971
00:40:26,400 --> 00:40:28,900
And it's going to be tough
to decide who wins today.
972
00:40:29,867 --> 00:40:32,266
[tense music playing]
973
00:40:32,266 --> 00:40:35,700
[Adam] It was wild,
but I made it.
I made it through the fire.
974
00:40:35,700 --> 00:40:40,166
I feel grateful,
accomplished, satisfied.
975
00:40:40,166 --> 00:40:41,967
I am going to be
the Chopped champion.
976
00:40:41,967 --> 00:40:44,166
[Enrique] The Adam dessert
was very special,
977
00:40:44,166 --> 00:40:46,500
so it's up in the air now.
978
00:40:46,500 --> 00:40:49,367
I'm just so nervous.
I just want my daughter
to see her daddy win.
979
00:40:49,367 --> 00:40:51,800
Whose dish is on
the chopping block?
980
00:40:58,600 --> 00:41:00,700
Chef Adam,
you've been chopped.
981
00:41:00,700 --> 00:41:02,066
Judges?
982
00:41:02,066 --> 00:41:03,867
[Marc] Adam, the dessert,
you killed it.
983
00:41:03,867 --> 00:41:06,567
But in the appetizer round,
there was a lack of fennel,
984
00:41:06,567 --> 00:41:07,967
which was
a basket ingredient.
985
00:41:07,967 --> 00:41:10,567
And then the second course,
although you cooked your fish
very well,
986
00:41:10,567 --> 00:41:13,266
the instant mashed potatoes
and the sriracha sundae,
987
00:41:13,266 --> 00:41:14,467
they got really gummy.
988
00:41:14,467 --> 00:41:16,500
And so we had to chop you.
989
00:41:16,500 --> 00:41:18,700
Thank you for having me.
I appreciate you guys.
990
00:41:18,700 --> 00:41:20,066
-Bye, brother.
-You killed it, bro.
991
00:41:20,066 --> 00:41:21,166
You killed it, brother.
992
00:41:21,166 --> 00:41:23,100
The hardest part,
I was so close,
993
00:41:23,100 --> 00:41:25,800
but walking away
from the Chopped kitchen,
I feel amazing.
994
00:41:25,800 --> 00:41:27,200
When my daughter sees this,
she's going to say
995
00:41:27,200 --> 00:41:28,100
I'm a rock star.
996
00:41:28,100 --> 00:41:29,867
Chef Enrique definitely
deserved to win.
997
00:41:29,867 --> 00:41:32,000
It was an honor to compete
against him.
998
00:41:32,000 --> 00:41:33,100
He's a beast.
999
00:41:33,700 --> 00:41:35,900
And that means,
Chef Enrique Lozano,
1000
00:41:35,900 --> 00:41:37,800
you are
the Chopped champion.
1001
00:41:37,800 --> 00:41:40,600
-Congratulations, Chef.
Well done.
-[Geoffrey and Alyse] Yeah!
1002
00:41:42,900 --> 00:41:44,500
I never thought I'd hear that
in my life.
1003
00:41:45,066 --> 00:41:47,367
This is amazing.
Like, I did it.
1004
00:41:47,367 --> 00:41:49,767
Do a victory dance for me.
1005
00:41:49,767 --> 00:41:51,600
[Enrique] It's
a million emotions
at once,
1006
00:41:51,600 --> 00:41:53,467
thinking about my mom,
thinking about my daughter,
1007
00:41:53,467 --> 00:41:55,166
and how happy, you know,
she's going to be.
1008
00:41:55,166 --> 00:41:57,900
So I'm really excited to see
what the future holds.