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. 69 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. 71 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. 104 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 111 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. 114 00:04:48,100 --> 00:04:49,700 I've opened up eight different restaurants 115 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. 120 00:05:04,200 --> 00:05:06,667 What I really love is Enrique getting a griddle. 121 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. 123 00:05:09,066 --> 00:05:11,800 You're going to get instant caramelization on that sausage. 124 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. 126 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. 131 00:05:26,667 --> 00:05:29,000 [Enrique] So I'm making an Argentinian sausage choripan 132 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. 134 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. 136 00:05:44,100 --> 00:05:46,200 -[Adam] It's game time. -Chef Adam. 137 00:05:46,200 --> 00:05:47,400 Oui. 138 00:05:47,400 --> 00:05:48,900 [Alyse] What's going on there? What are you making for us? 139 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. 143 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. 151 00:06:24,367 --> 00:06:26,634 [Kristen] RIght behind, right behind, right behind. 152 00:06:29,400 --> 00:06:32,200 Doug is very intense. He works at a Michelin-star restaurant. 153 00:06:32,200 --> 00:06:34,400 -Wow. -[Geoffrey] So if anyone's gonna come up 154 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 157 00:06:39,500 --> 00:06:41,300 they've never seen before. 158 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, 164 00:06:56,567 --> 00:06:59,133 and hopefully it'll cut through all those sweet grapes. 165 00:07:00,667 --> 00:07:02,400 It tastes like Go-Gurt. 166 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. 169 00:07:10,367 --> 00:07:11,967 That's good. 170 00:07:11,967 --> 00:07:14,400 [Ted] I love fennel. I think it's a terrific vegetable. 171 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. 173 00:07:17,166 --> 00:07:19,400 It may be a little polarizing with those anisey notes, 174 00:07:19,400 --> 00:07:21,367 -but for me, delicious. -Behind. 175 00:07:21,367 --> 00:07:22,700 Fennel is definitely one of 176 00:07:22,700 --> 00:07:24,266 my favorite things to pickle. 177 00:07:24,266 --> 00:07:27,367 And I'm throwing it in a pot with a little bit of 178 00:07:27,367 --> 00:07:30,100 champagne vinegar, some sugar, some star anise, 179 00:07:30,100 --> 00:07:32,834 cardamom pods, and coriander. 180 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. 182 00:07:39,567 --> 00:07:42,700 I put them in cold water so they get nice and crisp. 183 00:07:44,967 --> 00:07:47,400 -Chefs, five minutes. -Five minutes? 184 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. 187 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.