1
00:00:01,166 --> 00:00:03,066
[Ted] Open it up, carefully.
2
00:00:03,066 --> 00:00:04,266
Whoa!
3
00:00:04,266 --> 00:00:06,867
I've never seen a basket
full of things that can
kill you.
4
00:00:06,867 --> 00:00:08,567
[woman] I am terrified.
I'm scared.
5
00:00:08,567 --> 00:00:12,066
Every ingredient can kill you,
including the vegetable.
6
00:00:12,066 --> 00:00:14,367
Death is not an option.
7
00:00:14,367 --> 00:00:16,767
[man 1] I'm just
dripping sweat.
8
00:00:16,767 --> 00:00:18,867
[man 2] Come on, seal up!
9
00:00:18,867 --> 00:00:20,934
[woman] I can't stop workin'.
10
00:00:21,467 --> 00:00:22,467
Oh!
11
00:00:22,467 --> 00:00:23,900
Nervous?
12
00:00:24,166 --> 00:00:25,400
Maybe a little.
13
00:00:30,200 --> 00:00:32,166
[woman] Exotic ingredients
excite me.
14
00:00:32,166 --> 00:00:37,500
Ostrich, emu, moose,
kangaroo, crocodile.
15
00:00:37,500 --> 00:00:39,800
There's nothing scary
about a couple legs.
16
00:00:39,800 --> 00:00:42,467
I am a wild foraging
traveling chef
17
00:00:42,467 --> 00:00:44,166
based out of
Long Beach, California.
18
00:00:44,166 --> 00:00:47,700
I grew up foraging in Sweden,
lived off the land.
19
00:00:47,700 --> 00:00:50,166
And that's always just
stayed with me my entire life.
20
00:00:50,166 --> 00:00:52,800
I didn't choose the chef life,
the chef life chose me.
21
00:00:57,300 --> 00:00:59,367
[man] Dangerous food is
kind of scary for people,
22
00:00:59,367 --> 00:01:01,166
but I like to
make it comfortable.
23
00:01:01,166 --> 00:01:04,700
I'm the executive chef
at King Neptune in
North Carolina.
24
00:01:06,667 --> 00:01:09,467
I cook a lot of traditional
Cuban recipes
25
00:01:09,467 --> 00:01:11,767
with a Southern twist.
26
00:01:11,767 --> 00:01:13,200
Working with wild game,
27
00:01:13,200 --> 00:01:16,100
I know the steps that you
have to take for preparation
28
00:01:16,100 --> 00:01:18,266
to make sure
it's something delicious.
29
00:01:18,266 --> 00:01:19,367
Here we go.
30
00:01:19,367 --> 00:01:21,066
I'm a huge competitor,
31
00:01:21,066 --> 00:01:23,600
so I'm hoping
everyone's at their A game.
32
00:01:23,600 --> 00:01:24,400
Bam.
33
00:01:24,400 --> 00:01:26,634
I wanna win
by beating the best.
34
00:01:30,066 --> 00:01:32,367
[woman] I love
cooking with rabbit.
35
00:01:32,367 --> 00:01:36,000
I'm open to whatever
is being thrown at me.
36
00:01:36,000 --> 00:01:38,000
I kind of hope
it's crocodile legs.
37
00:01:38,667 --> 00:01:40,600
I am the private chef
and owner
38
00:01:40,600 --> 00:01:43,800
of Game Girl Gourmet
in Galveston, Texas.
39
00:01:43,800 --> 00:01:45,767
My clients
really like this dish.
40
00:01:45,767 --> 00:01:47,567
I specialize in providing
41
00:01:47,567 --> 00:01:51,266
wild game based cuisine
for private ranches.
42
00:01:51,266 --> 00:01:53,500
These other chefs
should watch out for me
43
00:01:53,500 --> 00:01:55,467
because not only
do I cook wild game,
44
00:01:55,467 --> 00:01:57,900
I also hunt and catch it.
45
00:01:57,900 --> 00:01:58,734
So delicious.
46
00:01:58,734 --> 00:02:01,400
I'm the Swiss Army knife
of chefs.
47
00:02:02,767 --> 00:02:04,600
[man] I'm a risk-taker
in the kitchen,
48
00:02:04,600 --> 00:02:07,900
but that's also
my way of life.
49
00:02:09,367 --> 00:02:13,266
I'm the executive chef
and owner of Kitchen Pirates
in Newburgh, New York.
50
00:02:13,266 --> 00:02:14,600
Now we're getting some color.
51
00:02:14,600 --> 00:02:16,266
I really enjoy
French technique
52
00:02:16,266 --> 00:02:17,634
with a little
Japanese influence.
53
00:02:17,634 --> 00:02:24,667
I've been training with unique
exotic meats for 10 years
plus.
54
00:02:24,667 --> 00:02:27,166
Everything from rattlesnake,
alligator, kangaroo,
55
00:02:27,166 --> 00:02:30,000
bison, elk, you name it,
I've cooked it.
56
00:02:30,000 --> 00:02:31,767
These other chefs
need to watch out.
57
00:02:31,767 --> 00:02:33,767
I definitely throw
my blood, sweat and tears
58
00:02:33,767 --> 00:02:36,033
into anything I do, 150%.
59
00:02:38,467 --> 00:02:39,767
Hello, chefs.
60
00:02:39,767 --> 00:02:41,467
-Hola, Ted.
-Hi, Ted.
61
00:02:41,467 --> 00:02:45,900
You are here for a special
deadly baskets battle.
62
00:02:45,900 --> 00:02:47,567
What do we mean by that?
63
00:02:47,567 --> 00:02:49,567
We'll see. Nervous?
64
00:02:49,567 --> 00:02:51,900
-Not at all, Ted.
-Um, no, maybe a little.
65
00:02:52,567 --> 00:02:54,000
There are three rounds.
66
00:02:54,000 --> 00:02:56,867
Mandatory mystery ingredients
for each course.
67
00:02:56,867 --> 00:03:00,867
If your dish doesn't cut it,
you will be chopped.
68
00:03:00,867 --> 00:03:03,367
-Not today.
-Not today, not today.
69
00:03:03,367 --> 00:03:05,934
The first deadly basket
is before you.
70
00:03:09,967 --> 00:03:11,133
Open it up!
71
00:03:12,367 --> 00:03:15,433
-[man laughs]
-What in the world?
72
00:03:16,567 --> 00:03:19,467
-Rattlesnake.
-[Ted] Rattlesnake.
73
00:03:19,467 --> 00:03:21,467
Yeah, this is my jam,
rattlesnake.
74
00:03:21,467 --> 00:03:25,200
Rattlesnake texture
is the closest to like a frog,
75
00:03:25,200 --> 00:03:27,567
but people say
it tastes like chicken.
76
00:03:27,567 --> 00:03:29,800
What is this, some duck head?
77
00:03:29,800 --> 00:03:31,800
[Ted] Duck head soup.
78
00:03:31,800 --> 00:03:33,166
Love me some duck.
79
00:03:33,166 --> 00:03:35,934
-Oh, gosh.
-[Ted] Mangoes.
80
00:03:36,667 --> 00:03:38,266
Fun and tropical.
81
00:03:38,266 --> 00:03:41,300
-Bagels.
-[Ted] And bagels.
82
00:03:41,300 --> 00:03:43,367
Twenty minutes.
83
00:03:43,367 --> 00:03:44,300
Clock starts now.
84
00:03:44,300 --> 00:03:45,700
-[man] All right!
-[woman] Whoo, go chefs!
85
00:03:45,700 --> 00:03:47,300
Go, go, go!
86
00:03:51,266 --> 00:03:53,500
Maneet, Geoffrey,
you are joined on the panel
87
00:03:53,500 --> 00:03:57,400
by a great friend of Chopped
and all-star chef, Jet Tila.
88
00:03:57,400 --> 00:03:59,467
-How you doing, brother?
-Dude, it is awesome
to be here.
89
00:03:59,467 --> 00:04:02,100
Judges, is there a fate worse
90
00:04:02,100 --> 00:04:04,767
than deadly baskets
in the Chopped kitchen?
91
00:04:04,767 --> 00:04:07,000
Is this the hardest
theme imaginable?
92
00:04:07,000 --> 00:04:10,767
Oh, for sure. I've never seen
a basket full of things
that can kill you.
93
00:04:10,767 --> 00:04:14,667
And then,
one of my biggest fears
in life is snakes.
94
00:04:14,667 --> 00:04:16,266
[rattling]
95
00:04:16,266 --> 00:04:17,600
[Geoffrey] There's no fat
in a rattlesnake.
96
00:04:17,600 --> 00:04:20,000
You treat it like
alligator, octopus.
97
00:04:20,000 --> 00:04:22,100
You either cook it fast
or cook it slow.
98
00:04:22,100 --> 00:04:25,367
So for me, I'd fry this.
Almost like calamari.
99
00:04:25,367 --> 00:04:28,400
[Nick] The best way
to cook rattlesnake
would be probably to fry it
100
00:04:28,400 --> 00:04:31,166
'cause it can be
very tough and chewy.
101
00:04:31,166 --> 00:04:32,467
My grandma, growing up,
102
00:04:32,467 --> 00:04:34,767
always made
cod fritters for me.
103
00:04:34,767 --> 00:04:37,266
It's something that
I absolutely think
is delicious.
104
00:04:37,266 --> 00:04:39,767
Nick, do you have a plan?
105
00:04:39,767 --> 00:04:42,867
I am going to be cooking
and embodying my grandmother.
106
00:04:42,867 --> 00:04:47,600
I'm gonna be making
a Cuban-style fritter
with a mango slaw.
107
00:04:48,367 --> 00:04:49,967
Have you made it before?
108
00:04:49,967 --> 00:04:51,400
It's something
my grandma makes.
109
00:04:51,400 --> 00:04:53,166
And so I really wanna
represent her,
110
00:04:53,166 --> 00:04:56,300
and try to do my best
to honor her here.
111
00:04:56,300 --> 00:04:59,100
I've made her recipe
a million times at work,
112
00:04:59,100 --> 00:05:01,166
and I know what I'm doing.
113
00:05:01,166 --> 00:05:02,433
[Mike] Behind, behind.
114
00:05:02,433 --> 00:05:05,000
I have not worked with
rattlesnake a lot,
I can tell you that.
115
00:05:05,000 --> 00:05:07,800
The most dangerous part
of this basket is definitely
the rattlesnake.
116
00:05:07,800 --> 00:05:11,000
It's got no flavor,
so it needs the help
of the duck,
117
00:05:11,000 --> 00:05:14,166
which has a big, bold flavor,
to even exist.
118
00:05:14,166 --> 00:05:16,667
-Charlie, do you have a plan?
-[Charlie] Yes.
119
00:05:16,667 --> 00:05:19,066
I'm trying to make, uh,
kind of like a plum sauce,
120
00:05:19,066 --> 00:05:21,533
uh, Japanese style
spring roll.
121
00:05:22,500 --> 00:05:24,100
For my sauce,
I don't have plums,
122
00:05:24,100 --> 00:05:27,400
so I'm using my mango
and broth from the duck
head soup.
123
00:05:28,600 --> 00:05:29,867
It's doing that,
that's doing that,
124
00:05:29,867 --> 00:05:31,667
that's gonna get filtered,
I need to season that.
125
00:05:31,667 --> 00:05:33,900
Bagels do not seem
dangerous to me.
126
00:05:33,900 --> 00:05:37,066
But I'm like,
"Okay, some kind of crumble."
127
00:05:37,066 --> 00:05:41,700
Bagels, like avocados,
cause some of the most
common kitchen injuries.
128
00:05:41,700 --> 00:05:44,367
Something like 2,000
Americans a year
129
00:05:44,367 --> 00:05:48,500
are sent to the emergency room
with bagel-related trauma.
130
00:05:48,500 --> 00:05:50,200
Wow.
131
00:05:51,800 --> 00:05:56,166
[Holly] I like rattlesnake.
It's good. It's similar
to alligator.
132
00:05:56,166 --> 00:05:58,000
I love cooking alligator.
133
00:05:58,000 --> 00:06:00,367
I'm gonna treat it similarly
134
00:06:00,367 --> 00:06:03,266
with salt, pepper,
and a little bit
of five-spice.
135
00:06:03,266 --> 00:06:06,700
I am making a bagel crostini
136
00:06:06,700 --> 00:06:10,000
with rattlesnake-mango
pico de gallo.
137
00:06:12,000 --> 00:06:14,000
I started hunting
pretty early on,
138
00:06:14,000 --> 00:06:16,967
so it's always been a really
important part of my life.
139
00:06:16,967 --> 00:06:19,500
Taking your animal
through the whole process
140
00:06:19,500 --> 00:06:23,200
from death, through butchery,
to the plate,
141
00:06:23,200 --> 00:06:25,700
there's something really
special about that for me.
142
00:06:29,767 --> 00:06:32,200
[Mike] The rattlesnake
is the star of the show.
143
00:06:32,200 --> 00:06:34,100
And I truly enjoy dumplings,
144
00:06:34,100 --> 00:06:35,867
so my thought process is,
145
00:06:35,867 --> 00:06:37,967
"Why not try
something different
146
00:06:37,967 --> 00:06:41,166
but most people
are very comfortable with?"
147
00:06:41,166 --> 00:06:45,867
I'm going to make
Japanese-inspired
rattlesnake dumplings.
148
00:06:45,867 --> 00:06:50,166
I'm taking my rattlesnake
and my duck head stew
to make a broth.
149
00:06:50,166 --> 00:06:52,567
You know,
caramelize it just a tad.
150
00:06:52,567 --> 00:06:56,266
Soy sauce, mirin,
rice vin, chicken stock,
151
00:06:56,266 --> 00:06:58,400
and make this beautiful,
152
00:06:58,400 --> 00:07:01,300
dangerous-tasting broth.
153
00:07:03,300 --> 00:07:05,700
Chefs, 15 minutes left.
154
00:07:10,567 --> 00:07:12,166
The duck head soup...
155
00:07:12,166 --> 00:07:16,567
I think that it's this
symbolism of, like,
the guillotine.
156
00:07:16,567 --> 00:07:18,500
That duck is muerto.
157
00:07:18,500 --> 00:07:20,467
[Geoffrey] It's from Shanghai,
and it's actually very good.
158
00:07:20,467 --> 00:07:23,300
It's just basically
the duck head stewed with some
159
00:07:23,300 --> 00:07:25,567
Chinese five-spice,
some garlic, lemongrass.
160
00:07:25,567 --> 00:07:27,233
And it has a lot of umami.
161
00:07:28,000 --> 00:07:29,767
Just drain it,
make a sauce out of it.
162
00:07:29,767 --> 00:07:33,000
[Nick] Duck head soup
is something I've
never had before.
163
00:07:33,000 --> 00:07:36,667
So, all I see are these two
duck heads staring back at me.
164
00:07:36,667 --> 00:07:39,867
But my fritters are definitely
gonna need something
to be dipped in.
165
00:07:39,867 --> 00:07:42,300
So, I'm thinking
a duck head aioli.
166
00:07:42,300 --> 00:07:45,266
That umami flavor
is just on point.
167
00:07:45,266 --> 00:07:48,600
Next, I add the rattlesnake
to a bowl with buttermilk,
168
00:07:48,600 --> 00:07:52,100
flour, cayenne pepper, cumin.
169
00:07:52,100 --> 00:07:55,000
I add my egg.
Toasted bagel crumbs.
170
00:07:55,000 --> 00:07:57,467
It's gonna be
the little bit of texture
171
00:07:57,467 --> 00:08:00,367
that I'm looking for
in this fritter.
172
00:08:00,367 --> 00:08:03,100
I got some onions,
I got some wontons,
I got some frisee.
173
00:08:03,100 --> 00:08:06,700
I cook a lot outdoors,
like farm pop-ups
174
00:08:06,700 --> 00:08:08,567
that have no electricity.
175
00:08:08,567 --> 00:08:12,500
And I specialize in
butchering, and meats,
176
00:08:12,500 --> 00:08:15,867
and wild foraging,
and seafood, and fish.
177
00:08:15,867 --> 00:08:18,000
I'm suited for
this type of, like,
dangerous Chopped battle,
178
00:08:18,000 --> 00:08:20,200
because that's the life
I live.
179
00:08:21,867 --> 00:08:24,100
Five minutes
on the clock, chefs.
180
00:08:24,100 --> 00:08:25,400
Heard.
181
00:08:25,400 --> 00:08:27,000
[Holly] I take the rattlesnake
out of the oven,
182
00:08:27,000 --> 00:08:28,367
and I cut the meat
off the bone,
183
00:08:28,367 --> 00:08:30,367
and then I give it
a quick pan fry.
184
00:08:30,367 --> 00:08:31,600
[sizzling]
185
00:08:31,600 --> 00:08:33,567
[Holly] As I'm making
the pico de gallo...
186
00:08:33,567 --> 00:08:35,266
-[Charlie] Can I get
some of that cilantro?
-Yes.
187
00:08:35,266 --> 00:08:38,233
...I set my tasting spoon
back down in the bowl.
188
00:08:39,266 --> 00:08:42,066
I can't contaminate
the food for the judges.
189
00:08:42,066 --> 00:08:46,867
If I don't make
another pico de gallo,
I'm going to be chopped.
190
00:08:46,867 --> 00:08:49,266
Okay. Come on, come on,
come on, let's go!
191
00:08:49,266 --> 00:08:51,000
[sighs]
192
00:08:53,500 --> 00:08:54,467
[Mike] We're behind, guys.
193
00:08:54,467 --> 00:08:56,467
Come on, chefs, you got this!
194
00:08:56,467 --> 00:08:58,867
[Holly] I'm running
out of time, and I need to
195
00:08:58,867 --> 00:09:00,467
make another pico de gallo.
196
00:09:00,467 --> 00:09:02,667
So, I'm hastily
rechopping things,
197
00:09:02,667 --> 00:09:04,800
-and that throws me
off a little bit.
-[Mike] Behind, behind.
198
00:09:04,800 --> 00:09:07,433
[Holly] But I'm just like,
"It doesn't matter.
I have to keep going."
199
00:09:08,400 --> 00:09:09,400
Behind, behind, behind.
200
00:09:09,400 --> 00:09:12,166
[Mike] I grab mirin,
soy sauce and ginger.
201
00:09:12,166 --> 00:09:14,166
I've filled a lot of
dumplings in my career,
202
00:09:14,166 --> 00:09:16,967
but for some reason
in the Chopped kitchen,
it's very hard.
203
00:09:16,967 --> 00:09:19,667
Looking at a clock
and trying to fill
my dumplings,
204
00:09:19,667 --> 00:09:22,066
like, I don't have
enough time.
205
00:09:22,066 --> 00:09:24,133
Come on, seal up!
206
00:09:25,467 --> 00:09:26,800
[Nick] Going to the fryer.
207
00:09:26,800 --> 00:09:28,367
Oh, my God.
Everyone's behind here.
208
00:09:28,367 --> 00:09:31,400
It's five minutes and I see
Nick just beginning frying.
209
00:09:31,400 --> 00:09:33,567
This is where it really
gets nitty-gritty.
210
00:09:33,567 --> 00:09:35,867
[Charlie] The time is going by
so fast.
211
00:09:35,867 --> 00:09:37,600
I am terrified, I'm scared,
212
00:09:37,600 --> 00:09:39,500
but I can't stop workin'.
213
00:09:39,500 --> 00:09:42,667
I finally get my spring rolls
rolled less than five minutes
to go.
214
00:09:42,667 --> 00:09:44,066
I gotta get them in the oil.
215
00:09:44,066 --> 00:09:48,467
It's a dangerous basket.
How does mango come across
as being dangerous?
216
00:09:48,467 --> 00:09:51,400
The skin of a mango
has a compound
217
00:09:51,400 --> 00:09:54,100
which is the same
as poison ivy.
218
00:09:54,100 --> 00:09:55,767
-I love mango. Oh...
-Yeah, you can pickle it.
219
00:09:55,767 --> 00:09:59,400
You can make sauces out of it.
A slaw. Mango slaw.
220
00:10:01,100 --> 00:10:03,300
[Nick] I got four minutes.
Let's do this, baby.
221
00:10:03,300 --> 00:10:06,000
I am stoked to have a mango.
222
00:10:06,000 --> 00:10:08,000
I wanna do a slaw.
And I think it's gonna be
223
00:10:08,000 --> 00:10:11,000
a great pairing
with the fritter.
224
00:10:11,000 --> 00:10:14,166
So, I add onion
and some cilantro,
225
00:10:14,166 --> 00:10:17,100
mirin, fresh citrus.
226
00:10:17,100 --> 00:10:18,300
[sighs]
227
00:10:18,300 --> 00:10:20,600
Two minutes
on the clock, chefs.
228
00:10:21,500 --> 00:10:24,100
[Holly] Having to remake
my pico set me back.
229
00:10:24,100 --> 00:10:27,266
But my plan for the duck head
soup is to make a sauce.
230
00:10:27,266 --> 00:10:30,000
I'm gonna take the broth,
add some soy sauce,
231
00:10:30,000 --> 00:10:31,400
then a little bit of sugar.
232
00:10:32,900 --> 00:10:34,567
Chefs, one minute left.
233
00:10:34,567 --> 00:10:36,000
[Charlie] One minute, heard.
234
00:10:36,000 --> 00:10:38,700
I am happy with that.
I'm happy with that.
235
00:10:40,500 --> 00:10:41,767
Thirty seconds.
236
00:10:41,767 --> 00:10:44,066
Oh, Charlie Ray.
237
00:10:44,066 --> 00:10:45,567
-What is going on?
-[Maneet] You got this!
238
00:10:45,567 --> 00:10:47,433
-Come on, come on, come on!
-[Jet] Are you going to
make it?
239
00:10:49,367 --> 00:10:53,900
Chefs, your first plates
must be ready to serve
in 10, nine,
240
00:10:53,900 --> 00:10:56,266
-eight, seven...
-[Maneet] Come on!
241
00:10:56,266 --> 00:11:02,967
...six, five, four,
three, two, one.
242
00:11:02,967 --> 00:11:06,033
-All right, wow. Wow!
-[Ted] Time's up! Step away.
243
00:11:12,066 --> 00:11:14,767
[Mike] It was
a little content.
244
00:11:14,767 --> 00:11:16,800
I like my flavors.
I like where I went.
245
00:11:16,800 --> 00:11:19,367
We pray that they like it.
246
00:11:19,367 --> 00:11:22,667
[Holly] I accidentally
double-dipped my tasting spoon
247
00:11:22,667 --> 00:11:24,300
into my first batch of pico.
248
00:11:24,300 --> 00:11:26,467
So then it kind of
had me scrambling.
249
00:11:26,467 --> 00:11:29,266
But the flavors
are gonna be there.
250
00:11:29,266 --> 00:11:30,600
[exhales heavily] Ooh.
251
00:11:40,567 --> 00:11:43,367
Chefs, you have arrived
at the chopping block.
252
00:11:43,367 --> 00:11:46,166
You faced that first
dangerous basket head on
253
00:11:46,166 --> 00:11:49,367
and made appetizers
from rattlesnake,
254
00:11:49,367 --> 00:11:53,900
duck head soup,
mangoes, and bagels.
255
00:11:53,900 --> 00:11:56,367
Chef Nick, what did you make?
256
00:11:56,367 --> 00:11:58,266
I come from
a Cuban background,
257
00:11:58,266 --> 00:12:02,300
and my grandma makes
cod fritters all the time
for me.
258
00:12:02,300 --> 00:12:04,000
It's probably one of my
favorite thing she makes.
259
00:12:04,000 --> 00:12:05,967
So, I prepared for you today
260
00:12:05,967 --> 00:12:10,000
a rattlesnake fritter
over a mango-napa slaw
261
00:12:10,000 --> 00:12:12,400
and a duck head soup aioli.
262
00:12:14,567 --> 00:12:17,467
Nick, Grandma would be
proud of you.
263
00:12:17,467 --> 00:12:20,166
I can't believe that
I'm eating rattlesnake
264
00:12:20,166 --> 00:12:22,200
and I'm actually enjoying it.
265
00:12:22,200 --> 00:12:25,367
The mangos over here,
beautiful, beautiful give.
266
00:12:25,367 --> 00:12:28,166
But one of the most
important things about a slaw
267
00:12:28,166 --> 00:12:29,467
is the knife cuts.
268
00:12:29,467 --> 00:12:32,600
There needed to be
a consistency in the way
you were cutting it.
269
00:12:33,767 --> 00:12:36,667
You got a lot of flavor
into this fritter.
270
00:12:36,667 --> 00:12:39,767
I personally needed
more of that aioli
271
00:12:39,767 --> 00:12:41,467
'cause the problem
with this fritter,
272
00:12:41,467 --> 00:12:43,133
it's dry, bro.
273
00:12:44,066 --> 00:12:46,467
If you just put
a pot full of aioli here,
274
00:12:46,467 --> 00:12:48,567
that would have
really allowed me to
275
00:12:48,567 --> 00:12:50,066
navigate and get the duck.
276
00:12:50,066 --> 00:12:52,667
-Yes, chef.
-But a very nice,
very nice fritter indeed.
277
00:12:52,667 --> 00:12:55,266
-Thank you.
-Chef Nick, thank you.
278
00:12:55,266 --> 00:12:56,867
Next up, Chef Holly.
279
00:12:56,867 --> 00:12:58,667
So, I have made for you today
280
00:12:58,667 --> 00:13:03,333
a bagel crostini with
rattlesnake-mango
pico de gallo.
281
00:13:07,567 --> 00:13:09,400
[Ted] Why are you
competing here, chef?
282
00:13:09,400 --> 00:13:11,367
[Holly] So, I'm a private
wild game chef.
283
00:13:11,367 --> 00:13:13,000
Growing up
hunting with my dad,
284
00:13:13,000 --> 00:13:16,200
um, he really instilled in me
the importance of using
285
00:13:16,200 --> 00:13:18,000
every part of an animal.
286
00:13:18,000 --> 00:13:19,767
So I practice
whole animal butchery.
287
00:13:19,767 --> 00:13:21,600
What's the largest animal
you've dressed?
288
00:13:21,600 --> 00:13:25,000
I butchered an entire bison
in my downtown Galveston
apartment.
289
00:13:25,000 --> 00:13:26,867
-[both] In your apartment?
-[laughs]
290
00:13:26,867 --> 00:13:29,100
-How did you
get it into your...
-[Geoffrey] Don't ask that.
291
00:13:29,100 --> 00:13:31,066
-Oh, no,
I don't wanna know, do I?
-She has a guy.
292
00:13:31,066 --> 00:13:34,600
Holly, doing a bruschetta is,
it's a great idea.
293
00:13:34,600 --> 00:13:39,066
You want that crunch,
followed by a little bit
of that freshness.
294
00:13:39,066 --> 00:13:42,800
But some of the bagel
has become completely soggy.
295
00:13:43,867 --> 00:13:46,767
[Jet] I needed more
rattlesnake in here.
296
00:13:46,767 --> 00:13:48,367
It's a little light.
297
00:13:48,367 --> 00:13:49,767
But you know
what this eats like?
298
00:13:49,767 --> 00:13:52,467
It's like I took a piece of
delicious crusty bread
299
00:13:52,467 --> 00:13:55,700
and ran it in nice, warm soup.
300
00:13:55,700 --> 00:13:58,367
-Scarpetta.
-There it is. Yeah, exactly.
301
00:13:58,367 --> 00:14:00,800
[Geoffrey] It's fresh
just with the cilantro
and the mango.
302
00:14:00,800 --> 00:14:03,166
I think it's great.
But knife skills?
303
00:14:03,166 --> 00:14:05,600
Just gotta be really careful
because of the size
of the onion.
304
00:14:05,600 --> 00:14:08,166
-Thank you.
-[Ted] Chef Holly, thank you.
305
00:14:08,166 --> 00:14:09,967
Next up, Chef Charlie.
306
00:14:09,967 --> 00:14:13,066
Today we have a duck head
and rattlesnake spring roll
307
00:14:13,066 --> 00:14:15,467
with a mango
and duck reduction.
308
00:14:15,467 --> 00:14:17,467
Cilantro-frisee slaw,
309
00:14:17,467 --> 00:14:20,100
and a bagel crumble.
310
00:14:20,100 --> 00:14:22,667
[Jet] I have to say
the spring roll is
constructed well.
311
00:14:22,667 --> 00:14:24,667
It's a really tight roll.
It's really symmetrical.
312
00:14:24,667 --> 00:14:26,867
-[laughs] Coming from you,
I really appreciate that.
-[Jet] There you go, yeah.
313
00:14:26,867 --> 00:14:28,800
-I'm really afraid of snakes.
-[laughs]
314
00:14:28,800 --> 00:14:31,166
[Maneet] And it actually is
really delicious.
315
00:14:31,166 --> 00:14:34,500
The way you took the mango,
you made the sauce,
316
00:14:34,500 --> 00:14:36,000
is really, really inviting.
317
00:14:36,000 --> 00:14:40,400
But you've put so much sauce
that it is, it's overwhelming.
318
00:14:41,467 --> 00:14:43,100
But I love the mango.
319
00:14:43,100 --> 00:14:44,333
I'm tasting snake.
320
00:14:44,333 --> 00:14:48,800
It is a very,
very good management
of the four ingredients.
321
00:14:48,800 --> 00:14:50,800
But I don't think
it's fried enough.
322
00:14:50,800 --> 00:14:53,467
I think you got it when
the oil wasn't hot enough.
323
00:14:53,467 --> 00:14:55,600
And it sort of got
greasy, soggy.
324
00:14:55,600 --> 00:14:57,567
I appreciate it. Thank you.
325
00:14:57,567 --> 00:14:58,867
[Ted] Finally, Chef Mike.
326
00:14:58,867 --> 00:15:01,000
Today I have
a Japanese-inspired
327
00:15:01,000 --> 00:15:04,900
rattlesnake dumpling
and a fresee-mango slaw.
328
00:15:05,867 --> 00:15:08,467
[Ted] Are you familiar
with rattlesnake?
329
00:15:08,467 --> 00:15:11,600
I grew up in
Cave Creek, Arizona,
which is cowboy town.
330
00:15:11,600 --> 00:15:13,567
And all you'd hear is...
[imitates a rattlesnake]
331
00:15:13,567 --> 00:15:15,500
So, we set traps
around the back of restaurant.
332
00:15:15,500 --> 00:15:17,000
We caught
five or six in a day.
333
00:15:17,000 --> 00:15:20,100
We've done everything from
filling it in a dumpling,
334
00:15:20,100 --> 00:15:22,166
frying it
like a piece of chicken.
335
00:15:22,166 --> 00:15:24,033
You know,
you name it, I'm doing it.
336
00:15:24,667 --> 00:15:27,567
This dumpling
is everything to me.
337
00:15:27,567 --> 00:15:29,000
It's got a good mouth feel.
338
00:15:29,000 --> 00:15:30,967
It's not over-ground,
it's not under-ground.
339
00:15:30,967 --> 00:15:33,166
Overall, the dumpling
is successful.
340
00:15:33,166 --> 00:15:36,100
And I can tell you have very,
very good knife skills.
341
00:15:36,100 --> 00:15:38,200
-Thank you.
-[Jet] The issue for me is
342
00:15:38,200 --> 00:15:40,000
there's so much
acid in here, brother,
343
00:15:40,000 --> 00:15:43,634
that it eats
like a vinaigrette.
344
00:15:44,700 --> 00:15:48,000
[Maneet] In a 20-minute round,
I always am very impressed
345
00:15:48,000 --> 00:15:49,800
if somebody can
pull off a dumpling.
346
00:15:49,800 --> 00:15:52,567
So mad respect for you
for doing that.
347
00:15:52,567 --> 00:15:54,967
The filling is delicious.
348
00:15:54,967 --> 00:15:57,367
Just lovely,
lovely skills over here.
349
00:15:57,367 --> 00:15:58,433
Thank you.
350
00:15:58,433 --> 00:16:02,266
I really love the softness
inside of the dumpling.
351
00:16:02,266 --> 00:16:04,100
And it's a first course
all the way.
352
00:16:04,100 --> 00:16:05,467
Thank you, chef.
353
00:16:05,467 --> 00:16:07,400
Chef Mike, thank you.
354
00:16:08,867 --> 00:16:10,767
[Mike] I'm feeling
really good, really confident.
355
00:16:10,767 --> 00:16:11,967
I don't feel
I'm getting chopped.
356
00:16:11,967 --> 00:16:14,100
I think my knife skills
were on point.
357
00:16:14,100 --> 00:16:16,467
I think Holly would
maybe be on the chopping block
358
00:16:16,467 --> 00:16:18,767
only because of knife skills.
359
00:16:18,767 --> 00:16:20,567
[Holly] They had a lot to say
about my knife skills.
360
00:16:20,567 --> 00:16:22,667
But I'm feeling really good
because I felt like
361
00:16:22,667 --> 00:16:24,900
the feedback they gave me
was really constructive.
362
00:16:24,900 --> 00:16:27,433
And it really
could be anybody.
363
00:16:34,400 --> 00:16:38,100
So, whose dish
is on the chopping block?
364
00:16:48,367 --> 00:16:51,767
-Chef Holly, you've been
chopped. Judges?
-Oh.
365
00:16:51,767 --> 00:16:56,367
Holly, we thought that
the idea of bruschetta
was a great one.
366
00:16:56,367 --> 00:17:00,900
But the haphazard cutting
of the mango and the onion
367
00:17:00,900 --> 00:17:04,300
took away from the beautiful
flavors that you had created.
368
00:17:04,300 --> 00:17:06,166
We also thought
that the rattlesnake
369
00:17:06,166 --> 00:17:10,467
needed more flavor,
and so we had to chop you.
370
00:17:10,467 --> 00:17:11,967
Thank you guys so much.
371
00:17:11,967 --> 00:17:13,900
It was such a great
learning experience.
372
00:17:13,900 --> 00:17:16,767
-Thank you.
You taught us a lot.
-Thank you.
373
00:17:16,767 --> 00:17:18,467
[Holly crying] I feel
a little disappointed.
374
00:17:18,467 --> 00:17:22,400
I think what
got in my way today
was the time crunch.
375
00:17:22,400 --> 00:17:24,467
[crying] But I'm honestly
just so grateful to,
376
00:17:24,467 --> 00:17:26,734
like, have had the experience.
377
00:17:29,600 --> 00:17:31,600
Chef Charlie, Chef Nick,
Chef Mike,
378
00:17:31,600 --> 00:17:34,100
you have made it
to the entree round.
379
00:17:34,100 --> 00:17:38,500
Don't forget that
there are more deadly
ingredients inside these.
380
00:17:42,567 --> 00:17:44,467
Open 'em up!
381
00:17:44,467 --> 00:17:47,300
-[Mike chuckles excitedly]
Oh, yeah. Nice.
-Yeah!
382
00:17:47,300 --> 00:17:51,266
[Ted] All right,
you are looking at
a whole skinned alligator.
383
00:17:51,266 --> 00:17:54,300
Still got its paws.
Like, what?
384
00:17:55,266 --> 00:17:56,767
[Ted] Star fruit.
385
00:17:56,767 --> 00:17:58,567
[mumbles indistinctly]
386
00:17:58,567 --> 00:18:00,100
[Ted] Cassava.
387
00:18:00,100 --> 00:18:02,100
Okay, a little candy action.
388
00:18:02,100 --> 00:18:04,400
[Ted] And shark teeth candy.
389
00:18:04,400 --> 00:18:07,100
[Mike] I'm feeling good.
Gator's looking good.
390
00:18:07,100 --> 00:18:08,667
I'm very excited about that.
391
00:18:08,667 --> 00:18:10,433
Thirty minutes
to make main dishes.
392
00:18:12,467 --> 00:18:13,667
Clock starts now.
393
00:18:13,667 --> 00:18:16,233
-All right!
-Yay, let's go, chefs!
394
00:18:18,867 --> 00:18:21,400
Judges,
whole skinned alligator.
395
00:18:21,400 --> 00:18:23,266
We have never
seen this before.
396
00:18:23,266 --> 00:18:25,100
That thing is scary.
397
00:18:25,100 --> 00:18:26,300
What would you do?
398
00:18:26,300 --> 00:18:30,000
It's super dry.
I would actually
buttermilk it in a brine.
399
00:18:30,000 --> 00:18:31,266
Oh, it is bone dry.
400
00:18:31,266 --> 00:18:34,734
I might poach it in butter,
but really, I would not
do that.
401
00:18:36,367 --> 00:18:38,867
[Mike] A whole
skinned alligator,
I'm just so happy to see it
402
00:18:38,867 --> 00:18:40,700
'cause it's
comfortable for me.
403
00:18:40,700 --> 00:18:44,066
My dish is
pan-seared alligator,
404
00:18:44,066 --> 00:18:48,300
cassava puree,
and a beautiful little
vegetable medley.
405
00:18:49,567 --> 00:18:51,100
I lost my parents
when I was 12 years old.
406
00:18:51,100 --> 00:18:53,867
My brother, who's a chef,
took over raising me.
407
00:18:53,867 --> 00:18:56,900
I started in the kitchen
very young. I fit perfectly.
408
00:18:56,900 --> 00:18:59,400
It kind of gave me
a sense of home.
409
00:19:01,266 --> 00:19:03,767
-You cannot have cassava raw.
-[Geoffrey] Yeah.
410
00:19:03,767 --> 00:19:07,066
It's so interesting
that the leaves of the cassava
411
00:19:07,066 --> 00:19:09,100
and the roots,
they contain cyanide.
412
00:19:09,100 --> 00:19:11,066
You need to cook it.
413
00:19:11,066 --> 00:19:14,700
And when you cook it,
you kind of remove
the cyanide.
414
00:19:14,700 --> 00:19:17,367
-[Jet] Yeah.
-[Maneet] You can deep fry it.
415
00:19:17,367 --> 00:19:18,900
You can make a mash out of it.
416
00:19:18,900 --> 00:19:20,600
There is a lot
that can be done.
417
00:19:20,600 --> 00:19:24,100
Every ingredient can kill you,
including a vegetable.
418
00:19:24,100 --> 00:19:28,300
-But as you know,
death is not an option.
-[Jet laughs]
419
00:19:28,300 --> 00:19:30,200
What y'all thinking, guys?
420
00:19:30,200 --> 00:19:33,000
-Y'all doing all right?
-A little nervous,
a little scared.
421
00:19:33,000 --> 00:19:35,100
Cassava is a very Cuban thing.
422
00:19:35,100 --> 00:19:37,600
You can go anywhere
in Little Havana
423
00:19:37,600 --> 00:19:40,200
and find deep-fried
yucca fries.
424
00:19:40,200 --> 00:19:42,800
And it's something
my grandma does.
425
00:19:42,800 --> 00:19:45,667
So, I'm making
a cumin-dusted alligator steak
426
00:19:45,667 --> 00:19:49,567
with cassava fries
and an arugula-apple salad.
427
00:19:49,567 --> 00:19:54,467
I season my alligator
with a dry rub of cumin,
coriander.
428
00:19:54,467 --> 00:19:57,700
And I think it's gonna do
lovely on that grill.
429
00:19:59,100 --> 00:20:00,433
Down the line.
430
00:20:02,467 --> 00:20:04,066
[Charlie] I have
not worked with alligator,
431
00:20:04,066 --> 00:20:05,767
but I'm gonna
approach the gator
432
00:20:05,767 --> 00:20:07,867
in a very similar way
that I would crocodile.
433
00:20:07,867 --> 00:20:09,600
When I was living
in Australia,
434
00:20:09,600 --> 00:20:11,500
I worked with these
Aboriginal chefs.
435
00:20:11,500 --> 00:20:13,300
And the way
I learned crocodile,
436
00:20:13,300 --> 00:20:15,967
is to take the fillets off
and fry them.
437
00:20:15,967 --> 00:20:19,266
I'm making a fried gator
with this cassava puree.
438
00:20:19,266 --> 00:20:21,066
So once I break down
my alligator,
439
00:20:21,066 --> 00:20:23,800
I do a dry brine
with some garlic chili oil.
440
00:20:23,800 --> 00:20:25,066
Let's try that.
441
00:20:25,066 --> 00:20:27,000
And then I taste
the shark teeth candy.
442
00:20:27,000 --> 00:20:29,066
They are just like this
sweet little candy.
443
00:20:29,066 --> 00:20:30,567
I add agave and chili flakes,
444
00:20:30,567 --> 00:20:33,200
and then I toss in
some shark teeth.
445
00:20:36,100 --> 00:20:39,667
-Chefs, you have 19 minutes
to get it done.
-Heard.
446
00:20:39,667 --> 00:20:41,000
[man] Ooh.
447
00:20:44,000 --> 00:20:46,166
[Jet] The shark teeth candy
is a gift here, right?
448
00:20:46,166 --> 00:20:49,000
Because you can powderize it,
use it as sugar.
449
00:20:49,000 --> 00:20:51,467
[Mike] If I had to pick
between shark teeth candy
450
00:20:51,467 --> 00:20:53,000
and real shark,
I'd pick real shark.
451
00:20:53,000 --> 00:20:57,266
We're gonna make
a little marinade
for the gator.
452
00:20:57,266 --> 00:21:00,166
I'm using sriracha,
garlic powder,
453
00:21:00,166 --> 00:21:03,700
Dijon mustard,
and my shark teeth candy.
454
00:21:06,200 --> 00:21:08,066
Once the cassava
is cooked down,
455
00:21:08,066 --> 00:21:10,000
I pop it into the blender.
456
00:21:10,000 --> 00:21:12,000
All right, let's puree this.
457
00:21:12,000 --> 00:21:14,200
Add a little miso paste and,
458
00:21:14,200 --> 00:21:15,834
psh, psh, puree it up.
459
00:21:18,967 --> 00:21:23,300
The gator that I've created
has a lot of spiciness.
460
00:21:23,300 --> 00:21:27,367
So I'm using the star fruit
to make a beautiful little
vegetable medley
461
00:21:27,367 --> 00:21:29,867
with mushroom.
I grab some garlic.
462
00:21:29,867 --> 00:21:34,000
[Mike] And then bonnet pepper
for that smokiness.
463
00:21:34,400 --> 00:21:35,433
[Charlie] Oh!
464
00:21:37,867 --> 00:21:39,066
[Nick] I see the star fruit
465
00:21:39,066 --> 00:21:42,100
and my brain instantly
goes to some sort
of vinaigrette.
466
00:21:42,100 --> 00:21:44,567
So, I have in the pot
star fruit,
467
00:21:44,567 --> 00:21:49,800
raisins, mustard,
the apple cider vinegar,
468
00:21:49,800 --> 00:21:54,266
and as the sweetness factor,
shark teeth candy.
469
00:21:54,266 --> 00:21:56,500
[Jet] Chefs,
less than 10 minutes.
470
00:21:56,500 --> 00:21:58,967
[sighs] Right behind you,
chef.
471
00:21:58,967 --> 00:22:00,467
[Geoffrey] What's really
interesting is star fruit,
472
00:22:00,467 --> 00:22:01,567
which is a beautiful fruit
473
00:22:01,567 --> 00:22:03,266
in Malaysia
and southeast China.
474
00:22:03,266 --> 00:22:06,200
But it too, is toxic to anyone
who has kidney problems.
475
00:22:06,200 --> 00:22:07,734
-Yes.
-Whoa.
476
00:22:07,734 --> 00:22:11,600
[Charlie] The flavors
of star fruit are almost like
more bitter lemon.
477
00:22:13,000 --> 00:22:15,467
I'm gonna use my star fruit
to make vinaigrette
478
00:22:15,467 --> 00:22:18,400
for cilantro,
mint and lime slaw.
479
00:22:19,567 --> 00:22:21,867
[Mike] Once my alligator
has a really nice sear on it,
480
00:22:21,867 --> 00:22:24,000
I'm dropping in the oven
just to finish it.
481
00:22:25,300 --> 00:22:27,567
After puréeing the cassava,
482
00:22:27,567 --> 00:22:31,800
I've noticed that
it's not the consistency
that I want.
483
00:22:31,800 --> 00:22:34,900
So, I'm gonna try and get
two textures out of these.
484
00:22:34,900 --> 00:22:40,600
So, I decide to also make
a fried cassava crumble.
485
00:22:40,600 --> 00:22:42,133
[Nick] How much longer
you got in the fryer?
486
00:22:43,367 --> 00:22:45,467
-I'll go check on it.
-[Nick] Thanks.
487
00:22:45,467 --> 00:22:49,266
[Nick]
These fries have to get fried,
or else my dish is ruined.
488
00:22:49,266 --> 00:22:53,000
I need a crunchy element,
and I'm starting to sweat.
489
00:22:53,000 --> 00:22:55,400
-There's some fry drama, team.
-Fry drama.
490
00:22:55,400 --> 00:22:56,800
[Charlie] I'm ready to get out
of the fryer.
491
00:22:56,800 --> 00:22:59,266
-You're out? All right.
-[Charlie] Yeah.
492
00:22:59,266 --> 00:23:00,900
Came to finish in the oven.
493
00:23:01,967 --> 00:23:03,900
Five minutes on the clock,
chefs, here we go.
494
00:23:04,467 --> 00:23:05,333
Right behind you, chef.
495
00:23:05,333 --> 00:23:08,900
I was a bit dangerous
as a child.
496
00:23:08,900 --> 00:23:10,867
I got expelled
from high school.
497
00:23:10,867 --> 00:23:13,500
And my mom was furious.
498
00:23:13,500 --> 00:23:15,200
So, she made me get a job.
499
00:23:15,200 --> 00:23:17,767
It was my first taste
of a kitchen,
500
00:23:17,767 --> 00:23:21,500
and then from then on,
it was a full on addiction.
501
00:23:27,066 --> 00:23:28,800
[Charlie] Once my cassava
is done boiling,
502
00:23:28,800 --> 00:23:30,467
I get it into the blender.
503
00:23:30,467 --> 00:23:31,467
And as I start blending,
504
00:23:31,467 --> 00:23:35,066
I see that
it's getting gluey fast.
505
00:23:35,066 --> 00:23:36,767
That breaks down
these intense starches.
506
00:23:36,767 --> 00:23:37,967
So, I go and I grab
the sesame oil
507
00:23:37,967 --> 00:23:41,667
to kind of play off
those Asian flavors
that I have.
508
00:23:41,667 --> 00:23:43,100
[Nick] Right behind you.
509
00:23:43,667 --> 00:23:46,166
Two minutes
on the clock, chefs.
510
00:23:46,166 --> 00:23:47,166
[Mike] Behind, behind, behind.
511
00:23:47,166 --> 00:23:50,400
-Mike is doing
a lot of running.
-[Jet] Yeah.
512
00:23:50,400 --> 00:23:52,000
One more time, chef,
behind you.
513
00:23:52,000 --> 00:23:55,300
I'm gonna use my star fruit
to make a sweet chili sauce.
514
00:23:55,300 --> 00:23:58,166
I think it's gonna complement
the gator very well.
515
00:23:58,166 --> 00:24:01,367
Winning for me would just
516
00:24:01,367 --> 00:24:03,700
[blows raspberry]
put the icing on the cake.
517
00:24:03,700 --> 00:24:06,867
My brother did a cooking
competition, um, did not win.
518
00:24:06,867 --> 00:24:08,400
So, for me,
519
00:24:08,400 --> 00:24:10,900
I'm here to try and win
to just rub it in his face.
520
00:24:14,166 --> 00:24:16,700
[Ted] Thirty seconds.
521
00:24:16,700 --> 00:24:19,233
Come on,
if it's not on the plate,
we can't taste it.
522
00:24:21,266 --> 00:24:25,233
All ingredients, chefs,
everything in the basket
on the plate, everything.
523
00:24:26,367 --> 00:24:28,166
Come on, come on,
come on, chefs, let's go.
524
00:24:28,166 --> 00:24:30,867
Ten, nine, eight...
525
00:24:30,867 --> 00:24:33,266
-[Maneet] All four
ingredients.
-[Ted] ...seven, six,
526
00:24:33,266 --> 00:24:37,900
five, four, three, two, one.
527
00:24:39,100 --> 00:24:40,066
-Time's up!
-[Maneet] Whoo!
528
00:24:40,066 --> 00:24:42,500
-[Jet] Yeah.
-You guys did it.
529
00:24:43,066 --> 00:24:44,166
[Nick] Whoo!
530
00:24:44,166 --> 00:24:45,767
-Good job, bud.
-[Mike chuckles]
531
00:24:45,767 --> 00:24:46,900
... job.
532
00:24:48,567 --> 00:24:50,100
I feel good.
533
00:24:50,100 --> 00:24:52,867
I'm feeling very confident
about my gator
and the marinade that's on it.
534
00:24:52,867 --> 00:24:54,300
Hopefully, this is a winner.
535
00:24:54,300 --> 00:24:55,767
[Nick] I look over
at Mike's dish
536
00:24:55,767 --> 00:24:58,467
and his gator looks beautiful.
537
00:24:58,467 --> 00:25:00,600
I'm just hoping
that cassava is gummy.
538
00:25:00,600 --> 00:25:02,166
I saw him put it in a blender,
539
00:25:02,166 --> 00:25:04,400
and I know what happens
when you do that.
540
00:25:09,500 --> 00:25:12,467
Chefs, we gave you
another tough basket.
541
00:25:12,467 --> 00:25:14,500
Whole skinned alligator,
542
00:25:14,500 --> 00:25:19,266
cassava, starfruit
and shark teeth candy.
543
00:25:19,266 --> 00:25:21,266
Chef Mike, please tell us
about your dish.
544
00:25:21,266 --> 00:25:25,166
Decided to make
a pan-seared alligator.
545
00:25:25,166 --> 00:25:26,867
I took the cassava,
did it two-ways.
546
00:25:26,867 --> 00:25:29,367
I fried it up,
but I also like it puréed.
547
00:25:29,367 --> 00:25:31,266
[Ted] What would you do
with $10,000?
548
00:25:31,266 --> 00:25:33,266
I'd like to open
a small boutique restaurant,
549
00:25:33,266 --> 00:25:35,333
French technique
with Japanese influence.
550
00:25:36,367 --> 00:25:39,300
Mike, you have
a great handle on flavors.
551
00:25:39,300 --> 00:25:41,900
What you've created
on this plate is amazing.
552
00:25:41,900 --> 00:25:44,200
The star fruit,
love the sauce.
553
00:25:44,200 --> 00:25:48,634
That sweetness
along with the spiciness
works beautifully.
554
00:25:48,767 --> 00:25:49,700
Thank you.
555
00:25:49,700 --> 00:25:51,700
Mike, there's a lot
of great cooking here.
556
00:25:51,700 --> 00:25:54,567
It's really complex flavors.
557
00:25:54,567 --> 00:25:57,000
Parts of the alligator
are really exceptional,
558
00:25:57,000 --> 00:25:58,000
like the small tail.
559
00:25:58,000 --> 00:25:59,767
Eats sort of like smoked eel.
560
00:25:59,767 --> 00:26:02,033
Other parts are as tough
as a wood.
561
00:26:02,567 --> 00:26:03,800
[Jet] It's a tough piece
of meat,
562
00:26:03,800 --> 00:26:05,066
and then when you put it
on the grill,
563
00:26:05,066 --> 00:26:06,467
it dries it out further.
564
00:26:06,467 --> 00:26:08,166
I'm chewing rubber bands,
565
00:26:08,166 --> 00:26:11,100
and the cassava
is kind of lost on me here.
566
00:26:11,100 --> 00:26:16,000
Frying was good,
uh, the purée, that's gummy.
567
00:26:16,300 --> 00:26:17,367
[Ted] Okay.
568
00:26:17,367 --> 00:26:18,767
Next up, chef Nick.
569
00:26:18,767 --> 00:26:20,600
Today I've prepared for you
a grilled gator
570
00:26:20,600 --> 00:26:24,367
and yucca fries is what
my grandma would call 'em.
571
00:26:24,367 --> 00:26:26,667
And then you have
an arugula and apple salad
572
00:26:26,667 --> 00:26:29,600
that's tossed in a star fruit
and shark tooth vinaigrette.
573
00:26:30,500 --> 00:26:32,166
What's in the salad
that's burning my mouth?
574
00:26:32,166 --> 00:26:34,967
Um, there's a little bit
of chili in there.
575
00:26:34,967 --> 00:26:37,367
The salad, it's supposed to be
a vinegar relief
576
00:26:37,367 --> 00:26:39,300
from this dense carb
577
00:26:39,300 --> 00:26:42,166
and this grilled,
spicy bite of protein.
578
00:26:42,166 --> 00:26:44,100
Just be careful
with your ingredient.
579
00:26:44,100 --> 00:26:46,500
-But the flavor's there.
-Thank you.
580
00:26:46,500 --> 00:26:48,400
Grandma would be really,
really happy
581
00:26:48,400 --> 00:26:50,667
with these yucca
cassava fries.
582
00:26:50,667 --> 00:26:52,367
And the flavors are amazing.
583
00:26:52,367 --> 00:26:54,867
But with salad,
there is a missed opportunity.
584
00:26:54,867 --> 00:26:56,667
Instead of going
and grating apples in it,
585
00:26:56,667 --> 00:26:59,000
you could have celebrated
the star fruit
586
00:26:59,000 --> 00:27:01,300
and the beautiful juiciness
that it has.
587
00:27:02,166 --> 00:27:05,567
The cassava fries
are the best thing
on this plate.
588
00:27:05,567 --> 00:27:08,367
The crispy on the outside,
the pillowiness on the inside.
589
00:27:08,367 --> 00:27:10,166
I mean, fantastic.
590
00:27:10,166 --> 00:27:12,667
But the alligator to me
is actually very polarizing.
591
00:27:12,667 --> 00:27:16,867
On one perfect little nugget,
it was tender and delicious.
592
00:27:16,867 --> 00:27:18,500
But there was only, like,
an ounce of it
593
00:27:18,500 --> 00:27:21,400
because the exterior
was super tough.
594
00:27:21,867 --> 00:27:23,367
Yes, chef.
595
00:27:23,367 --> 00:27:25,667
What is your motivation
for being here, chef?
596
00:27:25,667 --> 00:27:29,000
My family migrated
to this country from Cuba
with nothing,
597
00:27:29,000 --> 00:27:30,300
and I wanna show them that
598
00:27:30,300 --> 00:27:32,600
they made the right decision
coming here
599
00:27:32,600 --> 00:27:33,900
and I wanna make them proud.
600
00:27:34,767 --> 00:27:36,266
[Ted] Chef Nick, thank you.
601
00:27:36,266 --> 00:27:37,767
Finally, chef Charlie.
602
00:27:37,767 --> 00:27:40,367
Here we have
fried alligator fillets
603
00:27:40,367 --> 00:27:44,467
with chili agave
shark tooth candy drizzle
604
00:27:44,467 --> 00:27:50,467
and a cassava sesame oil purée
with a star fruit slaw.
605
00:27:50,467 --> 00:27:52,867
So, the alligator
definitely eats dry.
606
00:27:52,867 --> 00:27:54,667
But I think
you treated it well.
607
00:27:54,667 --> 00:27:56,266
And I love the cassava,
by the way.
608
00:27:56,266 --> 00:27:57,300
And I know
I'm gonna get dinged for it,
609
00:27:57,300 --> 00:27:59,100
but you know,
I spent a lot of time
in Hawaii,
610
00:27:59,100 --> 00:28:00,767
and I love poi.
611
00:28:00,767 --> 00:28:03,000
It had that perfect
poi consistency.
612
00:28:03,000 --> 00:28:03,800
I was worried about that.
613
00:28:03,800 --> 00:28:05,600
I was like,
hopefully they get it.
614
00:28:05,600 --> 00:28:06,800
[Geoffrey] You get it.
615
00:28:06,800 --> 00:28:09,033
I didn't get it.
It looks like glue to me.
616
00:28:09,367 --> 00:28:10,300
[Maneet] Agreed.
617
00:28:10,300 --> 00:28:11,767
And with the alligator,
618
00:28:11,767 --> 00:28:16,200
you really need
to cut the alligator
into smaller pieces
619
00:28:16,200 --> 00:28:18,300
and then deep fry it
in and out.
620
00:28:18,300 --> 00:28:20,600
I think that would've been
even more successful,
621
00:28:20,600 --> 00:28:25,500
But I think overall flavors
are absolutely incredible.
622
00:28:25,900 --> 00:28:26,900
Thank you.
623
00:28:26,900 --> 00:28:29,100
How did you get into
the culinary world, chef?
624
00:28:29,100 --> 00:28:30,767
I was originally born
in Sweden.
625
00:28:30,767 --> 00:28:33,367
And I'm a half Black American,
half Swedish.
626
00:28:33,367 --> 00:28:35,667
We'd spent summers
fishing for salmon,
627
00:28:35,667 --> 00:28:37,700
living off of what we fished
and what we forged.
628
00:28:37,700 --> 00:28:39,900
So, I grew up
with a really close tie
to nature,
629
00:28:39,900 --> 00:28:42,467
and I really like to bring
those flavors forward.
630
00:28:42,467 --> 00:28:43,800
Now the judges
need to determine
631
00:28:43,800 --> 00:28:46,367
the two chef lineup
for dessert.
632
00:28:46,367 --> 00:28:47,567
Thank you, chefs.
633
00:28:48,700 --> 00:28:49,967
[Mike] That round
was a little bit tough,
634
00:28:49,967 --> 00:28:53,300
but myself and two other chefs
kind of had the same flaws.
635
00:28:53,300 --> 00:28:54,667
I think it's gonna be hard
on the judges,
636
00:28:54,667 --> 00:28:56,100
but I think
I'll come out on top.
637
00:28:56,567 --> 00:28:57,700
[Nick] I think I crushed it
638
00:28:57,700 --> 00:28:59,467
minus the cook on the gator.
639
00:28:59,467 --> 00:29:02,467
You know, everyone though,
kind of fell short on that.
640
00:29:02,467 --> 00:29:05,166
But you know,
who knows, its Chopped.
641
00:29:05,166 --> 00:29:06,700
It could be me.
[chuckles nervously]
642
00:29:12,667 --> 00:29:16,233
So, whose dish
is on the chopping block?
643
00:29:27,200 --> 00:29:28,066
Chef Mike.
644
00:29:28,066 --> 00:29:30,000
-You've been chopped.
Judges?
-Okay.
645
00:29:30,000 --> 00:29:31,100
[Jet] Chef Mike.
646
00:29:31,100 --> 00:29:34,166
Unfortunately,
the cassava purée
was really gummy.
647
00:29:34,166 --> 00:29:37,166
And although everybody
struggled with the alligator,
648
00:29:37,166 --> 00:29:40,100
yours was particularly dry.
649
00:29:40,100 --> 00:29:43,166
And for those reasons,
we had to chop you.
650
00:29:43,166 --> 00:29:44,767
-Thanks, guys.
-[Maneet] We appreciate you.
651
00:29:44,767 --> 00:29:46,300
-Thank you so much, guys.
-Good job, brother.
652
00:29:46,300 --> 00:29:47,467
Good luck, be well.
653
00:29:47,467 --> 00:29:50,000
-Thank you
for being here, sir.
-[Mike] Thank you, guys.
654
00:29:50,000 --> 00:29:52,700
It's definitely humbled me
in this Chopped kitchen.
655
00:29:52,700 --> 00:29:55,166
All three judges
are big idols of mine.
656
00:29:55,166 --> 00:29:56,567
So, everything that
they have said,
657
00:29:56,567 --> 00:29:58,500
I'm gonna definitely
take into accountability
658
00:29:58,500 --> 00:30:00,533
and really up my craft.
659
00:30:02,767 --> 00:30:05,233
Chef Nick, chef Charlie,
dessert baskets.
660
00:30:10,667 --> 00:30:13,100
Open it up carefully.
661
00:30:16,367 --> 00:30:17,266
Whoa.
662
00:30:17,266 --> 00:30:20,367
[Ted] Look out.
It's scorpion lollipops.
663
00:30:20,367 --> 00:30:22,867
It might be a little stinging.
664
00:30:22,867 --> 00:30:24,967
[Ted] You also have
black plums.
665
00:30:24,967 --> 00:30:26,233
Plum.
666
00:30:26,567 --> 00:30:27,700
I'm about it.
667
00:30:28,300 --> 00:30:30,767
-Hot dog.
-[Ted] Hot dogs.
668
00:30:30,767 --> 00:30:33,367
I, uh, didn't know
hot dogs were deadly.
669
00:30:33,367 --> 00:30:35,100
Um, lemon drop?
670
00:30:35,100 --> 00:30:38,266
[Ted] And a death
in the afternoon cocktail.
671
00:30:38,266 --> 00:30:40,500
[Charlie] All right,
all right. I'm excited.
672
00:30:40,500 --> 00:30:41,667
I have ideas.
673
00:30:41,667 --> 00:30:43,600
Once again,
30 minutes to work.
674
00:30:45,200 --> 00:30:46,266
Clock starts now.
675
00:30:46,266 --> 00:30:47,266
[Maneet] Yay, go, guys!
676
00:30:47,266 --> 00:30:48,700
-Let's go, come on,
last round.
-Go, go, go.
677
00:30:48,700 --> 00:30:50,433
[Jet] Dessert round, guys,
you can do this.
678
00:30:55,567 --> 00:30:57,066
[Ted] Judges, I'm being
deadly serious here.
679
00:30:57,066 --> 00:31:00,066
The poison
in a scorpion stinger
is not harmful
680
00:31:00,066 --> 00:31:02,000
once the animal has perished.
681
00:31:02,000 --> 00:31:03,400
Nothing to worry about.
682
00:31:03,400 --> 00:31:05,400
So, you're saying
wholly edible.
683
00:31:05,400 --> 00:31:06,367
You don't have to use the--
684
00:31:06,367 --> 00:31:08,133
You can chip away the outside.
685
00:31:08,967 --> 00:31:10,100
[Nick] That works.
686
00:31:10,100 --> 00:31:11,667
[Maneet] I think
the tougher ingredient
687
00:31:11,667 --> 00:31:14,567
is the death
in the afternoon cocktail.
688
00:31:14,567 --> 00:31:17,300
It is absinthe with champagne.
689
00:31:17,300 --> 00:31:19,266
Now, absinthe's
a dangerous ingredient
690
00:31:19,266 --> 00:31:22,200
because too much leads
to a lot of hallucinations.
691
00:31:22,200 --> 00:31:24,100
But to me,
I think the bigger problem
692
00:31:24,100 --> 00:31:27,000
is the very predominant
anise flavor.
693
00:31:27,000 --> 00:31:30,033
So, they have to really
complement those flavors.
694
00:31:30,867 --> 00:31:32,367
[Nick] I taste my cocktail
695
00:31:32,367 --> 00:31:34,500
and I'm hit in the face
with absinthe.
696
00:31:34,500 --> 00:31:38,166
My first thought is
I can make an ice cream.
697
00:31:38,166 --> 00:31:41,900
Black plums, uh,
something I don't eat
too often,
698
00:31:41,900 --> 00:31:44,667
but I know stone fruits
make delicious cobblers.
699
00:31:44,667 --> 00:31:45,967
Growing up in North Carolina,
700
00:31:45,967 --> 00:31:48,000
pretty much
after any barbecue,
701
00:31:48,000 --> 00:31:49,967
you always finish
with a cobbler.
702
00:31:49,967 --> 00:31:51,867
I'm making
a stewed plum cobbler
703
00:31:51,867 --> 00:31:54,667
with death in the afternoon
ice cream.
704
00:31:54,667 --> 00:31:55,734
For my ice cream,
705
00:31:55,734 --> 00:31:58,867
I know I need to cook off
this absinthe flavor.
706
00:31:58,867 --> 00:32:00,433
Add in heavy cream and eggs.
707
00:32:03,200 --> 00:32:05,467
[Charlie] I don't have
a lot of experience
708
00:32:05,467 --> 00:32:07,700
when it comes to, like,
pastries and dessert.
709
00:32:07,700 --> 00:32:10,400
The dessert round
can be the deadliest round
for me.
710
00:32:11,467 --> 00:32:12,900
So, I'm, I'm nervous.
711
00:32:12,900 --> 00:32:14,467
But I make
a really good meringue.
712
00:32:14,467 --> 00:32:17,500
So, I'm making a scorpion
lollipop meringue
713
00:32:17,500 --> 00:32:20,800
with a plum pistachio crumble.
714
00:32:20,800 --> 00:32:23,400
Hot dogs
are dangerously terrifying,
715
00:32:23,400 --> 00:32:25,667
because they're in
a dessert basket.
716
00:32:25,667 --> 00:32:29,467
But I'm thinking, like,
let's use this salty hot dogs
as the caramel.
717
00:32:29,467 --> 00:32:31,200
I get the sugar on the stove,
718
00:32:31,200 --> 00:32:33,100
throw in some
of that cocktail,
719
00:32:33,100 --> 00:32:35,767
grab some butter
and some heavy cream.
720
00:32:35,767 --> 00:32:36,667
And then I add the hot dog.
721
00:32:38,867 --> 00:32:39,967
Twenty minutes left
on the clock, chefs.
722
00:32:39,967 --> 00:32:42,467
-[Charlie] Twenty minutes,
heard.
-[Nick] Yes, chef.
723
00:32:42,467 --> 00:32:47,266
Hot dogs are one
of the biggest choking hazards
in the country.
724
00:32:47,266 --> 00:32:49,266
-[Geoffrey] Mmm-hmm.
-[Ted] For children,
specifically.
725
00:32:49,266 --> 00:32:51,667
I always get freaked out
when I see, like,
726
00:32:51,667 --> 00:32:53,567
a, uh, a hot dog in dessert.
727
00:32:53,567 --> 00:32:55,567
It's an automatic roadblock
for me.
728
00:32:55,567 --> 00:32:57,200
[Nick] Charlie, what's up
with these ingredients?
729
00:32:57,200 --> 00:32:59,100
You think they're, uh,
deadly enough?
730
00:32:59,667 --> 00:33:02,100
Uh, they will be. To you.
731
00:33:02,100 --> 00:33:04,700
-Ooh, baby, here we go.
-[Charlie laughs]
732
00:33:04,700 --> 00:33:06,266
[Nick] These plums,
they're sour.
733
00:33:06,266 --> 00:33:08,367
And nobody wants
a bitter plum.
734
00:33:08,367 --> 00:33:10,367
So, I have to get them stewed
735
00:33:10,367 --> 00:33:13,200
because I'm not gonna
have time to bake a cobbler.
736
00:33:13,200 --> 00:33:16,467
I combine more
of my scorpion candy,
737
00:33:16,467 --> 00:33:21,300
orange juice, star anise
and brown sugar.
738
00:33:23,767 --> 00:33:25,567
[Maneet] Okay, 11 minutes,
let's go.
739
00:33:25,567 --> 00:33:27,867
[Charlie] I'm gonna use
my scorpion lollipop to make
a meringue,
740
00:33:27,867 --> 00:33:32,100
because I can see clearly
that it is pure sugar.
741
00:33:32,100 --> 00:33:37,000
I put the scorpion lollipops,
my egg whites and my sugar
on a double boiler.
742
00:33:37,000 --> 00:33:40,567
I'm constantly whisking
while also tempting it
743
00:33:40,567 --> 00:33:42,433
to make sure it comes up
to the right temperature.
744
00:33:43,900 --> 00:33:46,500
[Nick] I'm making a hot dog
and brown butter crumble.
745
00:33:46,500 --> 00:33:49,467
Once the butter is browned,
I dice up my hot dogs
746
00:33:49,467 --> 00:33:50,600
and kind of toss them in
747
00:33:50,600 --> 00:33:54,100
to add a little bit
of saltiness to it
and smokiness.
748
00:33:56,700 --> 00:33:59,100
-[Ted] Five minutes
to get it done, chefs.
-[Nick] Whoa!
749
00:33:59,100 --> 00:34:01,200
-[Jet] Whoo! Come on, chefs.
-[Maneet] Come on.
750
00:34:01,200 --> 00:34:02,433
[Maneet]
The ice cream looks good.
751
00:34:02,433 --> 00:34:05,100
[Nick]
I'm taking out my ice cream
and it is beautiful.
752
00:34:05,100 --> 00:34:06,900
It's silky, it's smooth.
753
00:34:06,900 --> 00:34:08,133
It's gonna be velvety.
754
00:34:09,266 --> 00:34:10,867
Why is it coming out slowly?
755
00:34:10,867 --> 00:34:12,100
Something's wrong.
756
00:34:12,100 --> 00:34:14,767
But there is
barely any coming out.
757
00:34:14,767 --> 00:34:17,367
I have two basket ingredients
in this ice cream.
758
00:34:17,367 --> 00:34:20,000
If I don't get it on a plate,
I'm getting chopped.
759
00:34:26,000 --> 00:34:27,166
[Maneet]
I don't think that Nick
has enough ice cream
760
00:34:27,166 --> 00:34:29,700
and it has two
basket ingredients.
761
00:34:29,700 --> 00:34:30,900
Death in the afternoon
cocktail
762
00:34:30,900 --> 00:34:32,867
and the scorpio lollipop.
763
00:34:32,867 --> 00:34:34,300
[Nick] I see that
I have a little bit left
764
00:34:34,300 --> 00:34:36,166
in that lid
where you pour it in,
765
00:34:36,166 --> 00:34:37,100
it kinda froze in there,
766
00:34:37,100 --> 00:34:39,100
so I try to push it in there,
767
00:34:39,100 --> 00:34:40,667
let it turn
for a little bit longer,
768
00:34:40,667 --> 00:34:43,800
and I get, like,
maybe one more scoop
out of it.
769
00:34:44,266 --> 00:34:45,300
[Jet] Two minutes.
770
00:34:45,300 --> 00:34:46,800
All right, I'm ready, baby.
771
00:34:48,266 --> 00:34:50,667
Even like the harmless plums,
right?
772
00:34:50,667 --> 00:34:53,266
How can this be, uh, deadly?
773
00:34:53,266 --> 00:34:56,300
The seeds have a chemical,
which is like cyanide.
774
00:34:56,300 --> 00:34:58,934
-[Jet and Geoffrey] Mmm.
-And that can lead to death.
775
00:35:00,600 --> 00:35:03,867
[Charlie] My dish so far lacks
a little bit of texture.
776
00:35:03,867 --> 00:35:08,567
So, I am making a pistachio
and black plum crumble
777
00:35:08,567 --> 00:35:10,600
with toast
Japanese breadcrumbs.
778
00:35:10,600 --> 00:35:12,767
Add crushed pistachios,
779
00:35:12,767 --> 00:35:16,600
and then I add
reduced down cocktail
and the chopped plums.
780
00:35:17,467 --> 00:35:18,767
One minute to go, chefs.
781
00:35:18,767 --> 00:35:20,100
[Jet] Come on, chefs,
you got this.
782
00:35:20,100 --> 00:35:22,266
Let's go, let's go, let's go!
783
00:35:22,266 --> 00:35:23,600
[Nick] I know how to build
a cobbler.
784
00:35:23,600 --> 00:35:25,500
So, I start
with my stewed plums.
785
00:35:25,500 --> 00:35:28,367
After that,
I put my hot dog crumble,
786
00:35:28,367 --> 00:35:31,367
and then I wanna wait
till the very last second
787
00:35:31,367 --> 00:35:32,667
to put my ice cream on top,
788
00:35:32,667 --> 00:35:34,500
because I don't want it
to melt.
789
00:35:34,500 --> 00:35:35,834
[Charlie] All right.
790
00:35:37,367 --> 00:35:40,100
I'm finishing my meringue
by giving it a torch.
791
00:35:40,100 --> 00:35:41,367
You've gotta give her
props for that.
792
00:35:41,367 --> 00:35:42,467
I love that.
793
00:35:42,467 --> 00:35:44,500
[Charlie] It's toasted,
it's got marshmallow ...,
794
00:35:44,500 --> 00:35:46,467
it's got smokiness in there,
795
00:35:46,467 --> 00:35:49,800
which will probably complement
the hot dog caramel.
796
00:35:53,467 --> 00:35:55,900
-[Jet] Just seconds,
it's coming down to seconds.
-He is waiting.
797
00:35:55,900 --> 00:35:57,200
[Ted] Thirsty seconds, chefs.
798
00:35:57,867 --> 00:36:00,100
[Geoffrey] Yeah, come on,
Nick, don't mess around.
799
00:36:00,100 --> 00:36:01,200
[Nick] I'm sweating here,
800
00:36:01,200 --> 00:36:04,100
but there's just enough
ice cream to make every plate.
801
00:36:04,100 --> 00:36:06,367
$10,000 on the line.
802
00:36:06,367 --> 00:36:09,000
[Ted] Final seconds
of the final round, chefs.
803
00:36:09,000 --> 00:36:10,967
-Ten, nine...
-[Jet] Come on, chefs.
804
00:36:10,967 --> 00:36:14,000
-[Ted] ...eight, seven, six...
-[Jet] You got this.
805
00:36:14,000 --> 00:36:15,867
-[Geoffrey] Oh, come on,
come on, come on.
-[Ted] ...five, four...
806
00:36:15,867 --> 00:36:19,133
-Come on, chefs, you got this.
-[Ted] ...three, two, one.
807
00:36:20,000 --> 00:36:22,700
-Time's up!
-[Jet] All right.
808
00:36:25,000 --> 00:36:28,467
I'm just dripping sweat,
but I'm feeling great.
809
00:36:28,467 --> 00:36:30,467
Pretty confident.
810
00:36:30,467 --> 00:36:32,100
[Charlie]
It is deadly delicious.
811
00:36:32,100 --> 00:36:34,367
It's deadly sweet,
but that acidity cuts through.
812
00:36:34,367 --> 00:36:36,166
And I think it's got
good texture,
813
00:36:36,166 --> 00:36:39,500
and I can guarantee you
nobody's ever had this before.
814
00:36:49,467 --> 00:36:51,100
[Ted] Chef Charlie
and chef Nick,
815
00:36:51,100 --> 00:36:53,400
you opened
the third deadly basket
816
00:36:53,400 --> 00:36:56,500
to find a death
in the afternoon cocktail,
817
00:36:56,500 --> 00:37:01,567
black plums, hot dogs,
and scorpion lollipops.
818
00:37:01,567 --> 00:37:03,667
Chef Nick, please tell us
about your dessert.
819
00:37:03,667 --> 00:37:07,066
Today, I've prepared for you
a stewed plum cobbler,
820
00:37:07,066 --> 00:37:10,066
with a hot dog
brown butter crumble,
821
00:37:10,066 --> 00:37:13,600
and then on top you have
a death in the afternoon
ice cream.
822
00:37:15,400 --> 00:37:16,567
[Geoffrey] I love cobbler.
823
00:37:16,567 --> 00:37:18,300
The ice cream is exceptional.
824
00:37:18,300 --> 00:37:20,400
Very, very,
very beautiful mouthfeel.
825
00:37:20,767 --> 00:37:21,600
[Maneet] I agree.
826
00:37:21,600 --> 00:37:24,600
That ice cream is luscious
827
00:37:24,600 --> 00:37:28,600
and I do get that faint note
of absinthe in it.
828
00:37:28,600 --> 00:37:30,700
Overall, kudos
that you pulled it off.
829
00:37:31,467 --> 00:37:32,500
Thank you, chef.
830
00:37:32,867 --> 00:37:36,533
The plums are very sour.
831
00:37:38,100 --> 00:37:41,767
Because I think you,
you accentuated the sour
by orange juice,
832
00:37:41,767 --> 00:37:44,033
but you didn't ground them
with sugar.
833
00:37:44,467 --> 00:37:45,767
[Geoffrey] Yeah.
834
00:37:45,767 --> 00:37:49,500
The plums,
I was expecting more buttery,
caramelized deep stew.
835
00:37:49,500 --> 00:37:53,000
But as a diner,
I am loving this dessert.
836
00:37:53,000 --> 00:37:54,100
[Ted] Thank you, chef Nick.
837
00:37:54,100 --> 00:37:55,767
Moving on to you,
chef Charlie,
838
00:37:55,767 --> 00:37:57,467
please tell us
about your dessert.
839
00:37:57,467 --> 00:37:59,867
Here we have
a raw-sliced black plum
840
00:37:59,867 --> 00:38:02,400
with a hot dog,
salted caramel on top,
841
00:38:02,400 --> 00:38:06,300
with a scorpion
lollipop meringue.
842
00:38:06,300 --> 00:38:09,367
Charlie, the first thing
is that this is a beautiful
presentation.
843
00:38:09,367 --> 00:38:10,967
Thank you.
844
00:38:10,967 --> 00:38:13,600
[Maneet] Scorpio lollipops
and made a beautiful meringue,
845
00:38:13,600 --> 00:38:15,300
what a great idea.
846
00:38:15,300 --> 00:38:17,166
To me,
what I'm struggling with more
847
00:38:17,166 --> 00:38:19,400
is that they are
different components,
848
00:38:19,400 --> 00:38:21,700
as opposed to a focal point
of a desert.
849
00:38:22,800 --> 00:38:24,600
If you were gonna go
the raw tart thing,
850
00:38:24,600 --> 00:38:26,100
then I would've
flipped it on edge
851
00:38:26,100 --> 00:38:28,567
and done, like,
maybe a carpaccio of plums,
852
00:38:28,567 --> 00:38:30,300
and then maybe top it
with the meringue.
853
00:38:30,300 --> 00:38:33,900
But I wanted
more work out of, like,
cohesive dessert.
854
00:38:34,467 --> 00:38:36,367
[Jet] I do get smokiness,
855
00:38:36,367 --> 00:38:40,367
a hot dog taste, and I get,
like, this umami back from it.
856
00:38:40,367 --> 00:38:42,200
Um, there's a lot
of discipline here
857
00:38:42,200 --> 00:38:44,166
that just shows good cookery.
858
00:38:44,166 --> 00:38:46,467
-Both of you, great job.
-Mmm-hmm.
859
00:38:46,467 --> 00:38:47,500
Thank you, chefs.
860
00:38:55,100 --> 00:38:57,000
This was fantastic day,
861
00:38:57,000 --> 00:38:59,567
and we gave 'em some
really deadly ingredients.
862
00:38:59,567 --> 00:39:02,000
These were some
of the toughest baskets
863
00:39:02,000 --> 00:39:04,266
that I have ever seen
in the Chopped kitchen,
864
00:39:04,266 --> 00:39:06,200
and that's saying a lot.
865
00:39:06,200 --> 00:39:07,367
In the first round,
866
00:39:07,367 --> 00:39:09,000
Charlie, on one hand,
867
00:39:09,000 --> 00:39:12,767
made these spring rolls for us
with rattlesnake in it.
868
00:39:12,767 --> 00:39:14,400
She started off so strong.
869
00:39:14,400 --> 00:39:15,567
-Really did.
-So strong.
870
00:39:15,567 --> 00:39:17,700
[Geoffrey] Other than the fact
that Charlie misstepped
871
00:39:17,700 --> 00:39:21,467
by not frying the spring roll
in a little hotter fat,
872
00:39:21,467 --> 00:39:22,700
it got soggy.
873
00:39:22,700 --> 00:39:24,367
I think that Nick, you know,
874
00:39:24,367 --> 00:39:27,000
he really went at it,
this beautiful Cuban fritter.
875
00:39:27,000 --> 00:39:28,367
And he used the bagel inside,
876
00:39:28,367 --> 00:39:30,367
which is really smart
with a snake.
877
00:39:30,367 --> 00:39:31,367
[Jet] I liked Nick's fritter,
878
00:39:31,367 --> 00:39:34,533
but I personally needed
more of that aioli.
879
00:39:35,400 --> 00:39:36,600
[Geoffrey]
For the main course,
880
00:39:36,600 --> 00:39:40,200
Nick was a butcher expert
at how to take down alligator.
881
00:39:40,200 --> 00:39:41,433
-He did a really nice rub...
-[Jet] Yeah.
882
00:39:41,433 --> 00:39:44,900
...and probably one
or two of the best thing
I had all day
883
00:39:44,900 --> 00:39:46,500
was the cassava fries.
884
00:39:46,500 --> 00:39:48,600
[Maneet]
You knew he was cooking
from his heart,
885
00:39:48,600 --> 00:39:49,867
and that was delicious.
886
00:39:49,867 --> 00:39:52,567
But again,
he cooked the star fruit.
887
00:39:52,567 --> 00:39:54,700
There wasn't any slices
in the salad,
888
00:39:54,700 --> 00:39:58,000
which could have been
such a great place
for star fruit.
889
00:39:58,000 --> 00:40:00,567
On the other hand,
we had Charlie,
890
00:40:00,567 --> 00:40:04,567
who decided to take
an entire alligator ...
891
00:40:04,567 --> 00:40:07,800
and deep fry it with cassava,
which was too gummy.
892
00:40:08,266 --> 00:40:09,367
But the crust was amazing.
893
00:40:09,367 --> 00:40:11,800
It was just--
It was like a buffalo
chicken wing.
894
00:40:12,367 --> 00:40:14,100
Have you settled on a winner?
895
00:40:16,200 --> 00:40:17,867
Yep. We're in agreement.
896
00:40:17,867 --> 00:40:18,767
[Ted] All right, let's go.
897
00:40:22,467 --> 00:40:23,667
[Nick] I think I got this
in the bag.
898
00:40:23,667 --> 00:40:24,634
I feel really good.
899
00:40:24,634 --> 00:40:27,000
All the way from my appetizers
to my dessert,
900
00:40:27,000 --> 00:40:28,867
I came back each round strong
901
00:40:28,867 --> 00:40:32,100
and showed them
who I was on the plate.
902
00:40:32,100 --> 00:40:33,567
[Charlie] Starting out
with rattlesnake,
903
00:40:33,567 --> 00:40:35,667
going into alligator
and ending with scorpions,
904
00:40:35,667 --> 00:40:36,700
it's been a wild day.
905
00:40:36,700 --> 00:40:39,867
I feel pretty confident,
but it's anyone's game.
906
00:40:39,867 --> 00:40:43,300
So, whose dish
is on the chopping block?
907
00:40:53,667 --> 00:40:56,667
Chef Charlie,
you've been chopped.
Judges?
908
00:40:56,667 --> 00:40:57,567
Chef Charlie,
in the first course,
909
00:40:57,567 --> 00:41:00,467
we thought that
the spring roll got soggy.
910
00:41:00,467 --> 00:41:01,433
The second course felt that
911
00:41:01,433 --> 00:41:04,367
even though the cassava
was really delicious,
912
00:41:04,367 --> 00:41:06,266
it was just off putting to us
a bit.
913
00:41:06,266 --> 00:41:09,200
And for those reasons,
we had to chop you.
914
00:41:09,200 --> 00:41:10,767
-Thank you.
-[Geoffrey] We had
a great time.
915
00:41:10,767 --> 00:41:12,300
-[Charlie] Congratulations.
-[Nick] Good job.
916
00:41:13,100 --> 00:41:14,233
-[Ted] Thank you.
-[Geoffrey] Good luck, Chef.
917
00:41:15,266 --> 00:41:16,266
[Charlie] It sucks losing,
918
00:41:16,266 --> 00:41:18,900
but I love being part
of this competition.
919
00:41:18,900 --> 00:41:21,300
Just showing young
female chefs like that,
920
00:41:21,300 --> 00:41:22,367
that they can do so much
921
00:41:22,367 --> 00:41:26,433
being part of wild foods,
big game and traveling.
922
00:41:28,300 --> 00:41:30,400
And that means,
chef Nick Chavez,
923
00:41:30,400 --> 00:41:32,300
you are the Chopped champion.
924
00:41:32,300 --> 00:41:35,867
We gave you deadly baskets,
you gave us killer dishes.
925
00:41:35,867 --> 00:41:38,867
The prize is $10,000.
Congratulations, sir.
926
00:41:38,867 --> 00:41:40,166
-[Geoffrey] Whoo!
-[Jet] Yeah!
927
00:41:40,166 --> 00:41:41,667
-[Geoffrey] Good job.
-[Maneet] Good job.
928
00:41:41,667 --> 00:41:43,700
-[Jet] Really good job.
-Really, thank you.
929
00:41:43,700 --> 00:41:44,667
You did a great job, man.
930
00:41:44,667 --> 00:41:46,100
-[Nick] Thank you, chefs.
-[Jet] You did it.
931
00:41:46,100 --> 00:41:48,467
This win means a lot to me.
I feel great.
932
00:41:48,467 --> 00:41:50,367
-Thank you so much.
-Very well done, congrats.
933
00:41:50,367 --> 00:41:53,500
[Nick] I just channeled
my Cuban roots,
934
00:41:53,500 --> 00:41:55,166
and I think I crushed it.
935
00:41:55,166 --> 00:41:56,467
Being a Chopped champion
936
00:41:56,467 --> 00:41:58,967
is like nothing
I've ever felt before.