1 00:00:01,900 --> 00:00:03,100 [Ted] We want you to murder our judges with chilies. 2 00:00:03,100 --> 00:00:06,000 The count has gone up to six ghost peppers. 3 00:00:06,000 --> 00:00:08,100 -That's a lot. -We're getting it all. 4 00:00:08,100 --> 00:00:09,300 It's not in my contract. 5 00:00:10,166 --> 00:00:11,467 [Maneet] Bring on the heat! 6 00:00:11,467 --> 00:00:13,667 [Nahika] I consider myself to be the spicy queen. 7 00:00:13,667 --> 00:00:15,000 I'm scared. 8 00:00:15,000 --> 00:00:17,467 [Karan] Everybody's sweating. Everybody's coughing. 9 00:00:18,266 --> 00:00:19,467 Schvitzing over here. 10 00:00:19,467 --> 00:00:21,600 I'm not trying to, like, take a trip to the hospital. 11 00:00:23,266 --> 00:00:24,567 [groans] 12 00:00:24,567 --> 00:00:26,600 -Amanda, are you okay? -[both laugh] 13 00:00:26,667 --> 00:00:27,567 Yeah, baby! 14 00:00:27,567 --> 00:00:28,767 My mouth is on fire. 15 00:00:28,767 --> 00:00:30,000 You took the habanero to the edge. 16 00:00:30,000 --> 00:00:31,667 You took the habanero to the edge. 17 00:00:33,166 --> 00:00:34,266 Let's see if we survive. 18 00:00:34,266 --> 00:00:35,433 Ooh. 19 00:00:40,900 --> 00:00:43,600 [Nahika] I consider myself to be the spicy queen. 20 00:00:43,667 --> 00:00:45,166 I cook with peppers all the time. 21 00:00:46,300 --> 00:00:49,100 This is one of my favorite childhood dishes. 22 00:00:49,166 --> 00:00:51,767 I mainly specialize in Caribbean food. 23 00:00:51,767 --> 00:00:54,767 So I consider myself to be a Haitian Ambassador. 24 00:00:54,767 --> 00:00:56,266 Why spaghetti and hot dogs? 25 00:00:56,266 --> 00:00:59,800 They're inexpensive and accessible in Haiti. 26 00:00:59,867 --> 00:01:00,000 I actually ended up starting a food truck in Austin, Texas because, 27 00:01:00,000 --> 00:01:03,066 I actually ended up starting a food truck in Austin, Texas because, 28 00:01:03,066 --> 00:01:05,600 Texas didn't really have Haitian food. 29 00:01:05,667 --> 00:01:08,367 I am a very tenacious firecracker. 30 00:01:08,367 --> 00:01:09,834 It's gonna be scary hot. 31 00:01:10,767 --> 00:01:12,867 [Matt] Everything in my life has led up to this moment. 32 00:01:13,667 --> 00:01:14,500 [chuckles] 33 00:01:15,200 --> 00:01:16,467 Cool as a cucumber, baby. 34 00:01:17,467 --> 00:01:19,200 I'm born and raised in Arizona, 35 00:01:19,266 --> 00:01:22,166 so I love incorporating roasted chilies into my dishes. 36 00:01:23,300 --> 00:01:26,367 The best complement to spicy is char. 37 00:01:26,367 --> 00:01:28,800 I mash them with international flavors. 38 00:01:28,867 --> 00:01:30,000 Tomatill-yo, this is yummy! 39 00:01:30,000 --> 00:01:31,667 Tomatill-yo, this is yummy! 40 00:01:33,066 --> 00:01:35,200 Guys, I'mma cheat hot. I can't help it. 41 00:01:35,266 --> 00:01:38,266 I'm a highly trained culinary professional. 42 00:01:38,266 --> 00:01:40,667 And I have the leg up because some people crave sweet, 43 00:01:40,667 --> 00:01:42,667 I crave spicy. 44 00:01:42,667 --> 00:01:43,867 So I'm ready to bring the heat. 45 00:01:48,467 --> 00:01:50,000 [Karan] I'm on a mission 46 00:01:50,000 --> 00:01:52,166 to spread the love of Indian food all throughout the States. 47 00:01:53,166 --> 00:01:55,166 My dishes are full of flavor. 48 00:01:55,166 --> 00:01:58,166 We want to showcase the thousands of spices that we use, 49 00:01:58,166 --> 00:02:00,000 like, cumin, coriander, turmeric and garlic. 50 00:02:00,000 --> 00:02:00,667 like, cumin, coriander, turmeric and garlic. 51 00:02:01,300 --> 00:02:02,567 Not just chili-chili hot. 52 00:02:04,100 --> 00:02:06,266 I've been to all over the world cooking 53 00:02:06,266 --> 00:02:08,767 but the only place I haven't been is the Chopped kitchen. 54 00:02:12,100 --> 00:02:15,166 [Kimberly] I may look young and innocent but I have a few tricks up my sleeve. 55 00:02:16,400 --> 00:02:18,400 My specialty is Southern Thai cuisine. 56 00:02:18,467 --> 00:02:20,066 It's all about spice. 57 00:02:20,066 --> 00:02:21,467 Oh, it's actually very spicy. 58 00:02:24,700 --> 00:02:26,033 My mom owned a restaurant. 59 00:02:26,033 --> 00:02:28,667 So I've had restaurant training but also Thai mom training. 60 00:02:28,667 --> 00:02:30,000 All I do is dream about 61 00:02:30,000 --> 00:02:30,467 All I do is dream about 62 00:02:30,467 --> 00:02:32,467 spicy Thai food. Just, like, 63 00:02:32,467 --> 00:02:34,867 don't mess with me in the kitchen. 64 00:02:34,867 --> 00:02:37,266 Are you scared we're gonna burn our mouth today, or... 65 00:02:37,266 --> 00:02:39,100 You guys have such a high tolerance for spice. 66 00:02:39,166 --> 00:02:40,166 I have a super high tolerance. 67 00:02:40,166 --> 00:02:42,166 But it also needs to be balanced properly. 68 00:02:42,166 --> 00:02:44,400 [Amanda] Where is the beer? Because I have to have beer with my 69 00:02:44,467 --> 00:02:46,567 -spicy food. -It's right under my station. 70 00:02:47,467 --> 00:02:49,600 -[Amanda] Hello! -[Maneet] Hello. 71 00:02:49,667 --> 00:02:50,467 Hi. 72 00:02:52,300 --> 00:02:53,400 Hello, chefs. 73 00:02:53,467 --> 00:02:54,900 -Hey, Ted. -Hey, Ted. 74 00:02:54,967 --> 00:02:56,567 You are coming in hot 75 00:02:56,567 --> 00:02:59,400 for our special, flaming' hot battle. 76 00:02:59,467 --> 00:03:00,000 Every basket will feature chili peppers. 77 00:03:00,000 --> 00:03:02,266 Every basket will feature chili peppers. 78 00:03:02,266 --> 00:03:03,567 And the best part 79 00:03:03,567 --> 00:03:05,000 as the rounds progress, 80 00:03:05,066 --> 00:03:07,100 so does the spice level. 81 00:03:07,166 --> 00:03:09,266 -All right. -Let's go. 82 00:03:09,266 --> 00:03:11,000 Let's jump right to basket one. 83 00:03:14,800 --> 00:03:16,567 Check out your appetizer ingredients. 84 00:03:17,100 --> 00:03:18,300 [Karan] Ooo. 85 00:03:18,367 --> 00:03:19,500 [Nahika gasps] 86 00:03:21,000 --> 00:03:23,300 Yes, I love these chilies. 87 00:03:24,166 --> 00:03:26,767 [Ted] And here we see Thai peppers. 88 00:03:26,767 --> 00:03:28,367 It is actually my favorite chili. [chuckles] 89 00:03:29,500 --> 00:03:30,000 [Ted] What else do you have? Lump crab. 90 00:03:30,000 --> 00:03:31,900 [Ted] What else do you have? Lump crab. 91 00:03:31,967 --> 00:03:33,166 [Nahika] Yes Let's go. 92 00:03:34,066 --> 00:03:35,000 -Cucumbers. -[Ted] Cucumbers. 93 00:03:38,000 --> 00:03:39,166 I knew you guys were gonna do this. 94 00:03:40,100 --> 00:03:42,467 -Oh, my, God. -[Ted] Spicy cheese curls. 95 00:03:42,467 --> 00:03:43,367 My favorite snack. 96 00:03:46,266 --> 00:03:47,967 Twenty minutes to get the job done. 97 00:03:47,967 --> 00:03:50,100 Let's get the crab started. 98 00:03:50,166 --> 00:03:51,367 [Ted] Time starts, 99 00:03:51,367 --> 00:03:52,667 -now. -[judges cheer] 100 00:03:52,667 --> 00:03:54,500 Come on, chefs, let's go. Bring the heat. 101 00:03:54,567 --> 00:03:56,000 -You got this -Spice it up. 102 00:04:00,367 --> 00:04:01,700 [Ted] Maneet, Amanda, there's a special 103 00:04:01,767 --> 00:04:03,367 guest judge here with you, 104 00:04:03,367 --> 00:04:06,066 a native of Ethiopia who has cooked 105 00:04:06,066 --> 00:04:07,767 in 18 different countries, 106 00:04:07,767 --> 00:04:10,266 Chef Fariyal Abdullahi. 107 00:04:10,266 --> 00:04:12,367 Are you okay with flaming' hot ingredients? 108 00:04:12,367 --> 00:04:14,900 I am more than okay with flaming' hot ingredients. 109 00:04:14,967 --> 00:04:17,767 We don't use pacifiers for children in Ethiopia. 110 00:04:18,266 --> 00:04:19,166 We use jalapenos, 111 00:04:19,166 --> 00:04:20,867 -to soothe our babies. -Oh, no! 112 00:04:20,867 --> 00:04:22,300 [laughs] 113 00:04:22,367 --> 00:04:24,567 So, let's talk about the Thai pepper in this basket. 114 00:04:24,567 --> 00:04:28,066 [Fariyal] You see these Thai chilies in the sauces in Thai food. 115 00:04:28,066 --> 00:04:30,000 A hundred thousand on the Scoville Scale. 116 00:04:30,000 --> 00:04:30,800 A hundred thousand on the Scoville Scale. 117 00:04:30,867 --> 00:04:32,100 [Karan] The chilies are spicy. 118 00:04:33,100 --> 00:04:35,066 [Fariyal] So, the Scoville heat unit 119 00:04:35,066 --> 00:04:37,100 it's how we measure the concentration 120 00:04:37,100 --> 00:04:38,667 of capsaicin in each pepper. 121 00:04:38,667 --> 00:04:39,867 So the higher the number 122 00:04:39,867 --> 00:04:41,467 the hotter the pepper is. 123 00:04:41,467 --> 00:04:44,066 I once had one Thai chili on a dare. 124 00:04:44,066 --> 00:04:45,500 I think my ears are still 125 00:04:45,567 --> 00:04:47,400 -ringing and that was 20 years ago. -[Fariyal laughs] 126 00:04:48,500 --> 00:04:51,867 And right behind you. Right behind you. 127 00:04:52,400 --> 00:04:53,900 [Maneet] Hi, Kimberly! 128 00:04:53,967 --> 00:04:56,100 -Got this? -Definitely. It's in my blood. 129 00:04:57,200 --> 00:04:58,767 I was born in Southern Thailand 130 00:04:58,767 --> 00:05:00,000 and, uh, Southern Thai food is the spiciest 131 00:05:00,000 --> 00:05:01,200 and, uh, Southern Thai food is the spiciest 132 00:05:01,266 --> 00:05:02,467 out of all four regions. 133 00:05:04,166 --> 00:05:05,233 [Maneet] What's the plan? 134 00:05:05,266 --> 00:05:07,700 [Kimberly] I'm gonna make a spicy crab Rangoon. 135 00:05:07,767 --> 00:05:10,567 With some cream cheese and some crab inside. 136 00:05:10,567 --> 00:05:13,467 In my crab Rangoon filling, is the lump crab meat, 137 00:05:13,467 --> 00:05:16,266 cream cheese, soy sauce and the Thai bird eye chili. 138 00:05:17,400 --> 00:05:19,100 [Maneet] Crab has a natural 139 00:05:19,166 --> 00:05:20,967 -sweetness to it. -[Fariyal] Right. Yes. 140 00:05:20,967 --> 00:05:23,767 Which stands up to this beautiful chili so well. 141 00:05:23,767 --> 00:05:24,800 -[Amanda] Yes. -[Fariyal] Yes. 142 00:05:26,667 --> 00:05:28,800 [Karan] The lump crab meat transports me 143 00:05:28,867 --> 00:05:30,000 to the south coast of India, 144 00:05:30,000 --> 00:05:30,166 to the south coast of India, 145 00:05:30,166 --> 00:05:31,767 where the seafood is really prevalent. 146 00:05:32,867 --> 00:05:34,166 [Maneet] Karan, what's the plan? 147 00:05:34,166 --> 00:05:35,800 I'm gonna do a... 148 00:05:35,867 --> 00:05:37,166 Crab koliwada. 149 00:05:37,166 --> 00:05:39,867 Which is like a batter fried crab cake 150 00:05:39,867 --> 00:05:41,767 and then it's gonna have a cucumber raita, 151 00:05:41,767 --> 00:05:43,567 which is gonna be a very nice soothing thing, 152 00:05:43,567 --> 00:05:45,467 because at the end, it's chili. 153 00:05:45,467 --> 00:05:47,100 So you need something to balance it out. 154 00:05:47,767 --> 00:05:49,200 Sounds good. 155 00:05:49,266 --> 00:05:50,867 [Karan] I make a quick tempering 156 00:05:50,867 --> 00:05:54,600 with some cumin seeds, some shallots and some Thai chili peppers. 157 00:05:54,667 --> 00:05:57,000 Mascarpone cheese and spicy cheese curls 158 00:05:57,000 --> 00:05:58,600 provide nice binding to the crab. 159 00:05:59,667 --> 00:06:00,000 [Maneet] So, theses spicy cheese curls, 160 00:06:00,000 --> 00:06:03,066 [Maneet] So, theses spicy cheese curls, 161 00:06:03,066 --> 00:06:07,500 it's a guilty indulgence which is always in my pantry. 162 00:06:07,567 --> 00:06:10,867 It can be used as a binder, you can use it as a salt. 163 00:06:12,200 --> 00:06:13,100 [Kimberly] How you doing, Matt? 164 00:06:13,166 --> 00:06:14,367 You know what? I'm thinking 165 00:06:14,367 --> 00:06:15,767 enchilada meets crab dip. 166 00:06:15,767 --> 00:06:17,400 -Sounds amazing, actually. -[Matt] Thank you. 167 00:06:18,400 --> 00:06:20,166 Growing up in Arizona, if you put 168 00:06:20,166 --> 00:06:21,767 anything in a tortilla, 169 00:06:21,767 --> 00:06:23,200 it's gonna taste delicious. 170 00:06:23,266 --> 00:06:25,600 And I really wanna represent my home State 171 00:06:25,667 --> 00:06:28,567 and do a south-western tostada with a lump crab and cucumber salad. 172 00:06:30,066 --> 00:06:32,066 To have a successful tostada, 173 00:06:32,066 --> 00:06:34,100 you have to have a crispy tortilla. 174 00:06:37,066 --> 00:06:40,000 To build my sauce, I first sweat Thai peppers, 175 00:06:40,000 --> 00:06:41,166 garlic and onions. 176 00:06:42,567 --> 00:06:45,667 This sauce is luscious and cheesy. 177 00:06:45,667 --> 00:06:47,567 Not to mention, very spicy. 178 00:06:49,867 --> 00:06:52,066 [Nahika] I love these chilies, I work with them all the time. 179 00:06:55,567 --> 00:06:57,166 The spice in this is the real deal. 180 00:06:57,166 --> 00:07:00,000 So, I have the first Haitian-Caribbean food truck in Austin, Texas. 181 00:07:00,000 --> 00:07:00,266 So, I have the first Haitian-Caribbean food truck in Austin, Texas. 182 00:07:00,266 --> 00:07:02,166 And within the first six months, 183 00:07:02,166 --> 00:07:03,300 I kinda blew up. [chuckles] 184 00:07:04,567 --> 00:07:06,266 -[Maneet] Nahika! -Yes? 185 00:07:06,266 --> 00:07:07,567 What's the plan? 186 00:07:07,567 --> 00:07:11,867 A play on Haitian pikliz, which is a spicy pickled slaw. 187 00:07:11,867 --> 00:07:14,066 And I'm gonna serve that with a crab cake. 188 00:07:16,100 --> 00:07:18,467 [Maneet] In general, most of the heat 189 00:07:18,467 --> 00:07:20,100 of the pepper lies in the seeds. 190 00:07:20,100 --> 00:07:22,367 -Yeah, -[Maneet] So, if you remove the seeds 191 00:07:22,367 --> 00:07:23,667 you are reducing 192 00:07:23,667 --> 00:07:26,266 the heat but you can enjoy 193 00:07:26,266 --> 00:07:29,400 the beautiful floral quality that peppers have. 194 00:07:29,467 --> 00:07:30,000 -Whoo. -[Ted] All right, chefs, 10 minutes on the clock. 195 00:07:30,000 --> 00:07:31,400 -Whoo. -[Ted] All right, chefs, 10 minutes on the clock. 196 00:07:35,100 --> 00:07:36,667 [Amanda] The cucumbers in here, 197 00:07:36,667 --> 00:07:38,400 they're the one cooling element 198 00:07:38,467 --> 00:07:39,967 -in the basket. -[Fariyal] Exactly. 199 00:07:39,967 --> 00:07:41,667 We want heat but we need balance. 200 00:07:42,767 --> 00:07:44,100 [Matt] This little sort of, 201 00:07:44,100 --> 00:07:46,266 vinaigrette meets 202 00:07:46,266 --> 00:07:50,100 marinated tomatoes and cucumbers, that'll add a cooling element. 203 00:07:50,100 --> 00:07:52,500 My mom is my inspiration for my cooking. 204 00:07:52,567 --> 00:07:55,100 She raised my sister and I by herself. 205 00:07:55,166 --> 00:07:57,266 Emotionally and financially. 206 00:07:57,266 --> 00:07:59,467 So I wanna make my mom proud. 207 00:08:02,100 --> 00:08:04,500 [Karan] Koliwada has a really nice crust to it. 208 00:08:04,567 --> 00:08:06,166 So add some garbanzo flour, 209 00:08:06,166 --> 00:08:09,100 rice flour, corn starch, salt and turmeric powder. 210 00:08:09,100 --> 00:08:11,400 So all I need to do is get this fried up 211 00:08:11,467 --> 00:08:12,667 till it's delicious goodness. 212 00:08:14,066 --> 00:08:17,000 All the basket ingredients is in the fryer right now. 213 00:08:17,066 --> 00:08:18,667 So I am pretty nervous about it. 214 00:08:22,000 --> 00:08:24,667 [Kimberly] I'm making kinda, like, money bag dumplings. 215 00:08:24,667 --> 00:08:26,266 And coated it with 216 00:08:26,266 --> 00:08:28,967 the spicy cheese curl powder. 217 00:08:28,967 --> 00:08:30,000 I want to deep fry these. 218 00:08:30,000 --> 00:08:30,900 I want to deep fry these. 219 00:08:30,967 --> 00:08:32,667 Hey, are you almost done with the deep dryer? 220 00:08:32,667 --> 00:08:34,500 [Karan] Yeah, two more minutes, please. 221 00:08:34,567 --> 00:08:36,467 [Kimberly] While I keep an eye out on the deep fryer, 222 00:08:36,467 --> 00:08:38,667 I'm gonna use the cucumbers with the bird eye Thai chili 223 00:08:38,667 --> 00:08:40,367 for, like, a spicy vinaigrette. 224 00:08:41,367 --> 00:08:42,767 -Oh, my, God. Look at that. -Who has put... 225 00:08:42,767 --> 00:08:43,767 [Amanda gasps] 226 00:08:43,767 --> 00:08:44,867 [Fariyal] That's going to be very spicy. 227 00:08:46,166 --> 00:08:49,266 [Amanda] Chef Kim has a blender with 228 00:08:49,266 --> 00:08:51,367 a handful of Thai peppers in there. 229 00:08:51,367 --> 00:08:53,266 Mind you, they're not de-seeded. 230 00:08:53,266 --> 00:08:54,600 -[Amanda gasps] -[Fariyal] So we're getting 231 00:08:54,667 --> 00:08:56,266 all of the capsaicin. 232 00:08:56,266 --> 00:08:57,867 -[Maneet] That's a lot! -[Fariyal] We're getting it all. 233 00:08:59,700 --> 00:09:00,000 How much time do we have? 234 00:09:00,000 --> 00:09:01,166 How much time do we have? 235 00:09:02,000 --> 00:09:02,867 Whoo, okay. 236 00:09:03,667 --> 00:09:04,667 I want a crust 237 00:09:04,667 --> 00:09:06,066 on the outside of the crab cake. 238 00:09:06,066 --> 00:09:08,467 So I'm going to use the spicy cheese curls 239 00:09:08,467 --> 00:09:09,600 as a bread crumb. 240 00:09:11,000 --> 00:09:13,800 I start to form them as quickly as possible 241 00:09:13,867 --> 00:09:15,667 and then I pan fry at my station. 242 00:09:15,667 --> 00:09:16,567 Ugh. 243 00:09:18,900 --> 00:09:20,000 [Ted] Five minutes to go, chefs. 244 00:09:20,867 --> 00:09:22,266 Thank you. 245 00:09:22,266 --> 00:09:23,567 Back. Coming through. Behind you. 246 00:09:24,367 --> 00:09:26,000 I think he's done right now. 247 00:09:26,000 --> 00:09:27,200 Are you almost done with the deep fryer? 248 00:09:29,367 --> 00:09:30,000 Where'd he go? 249 00:09:30,000 --> 00:09:31,066 Where'd he go? 250 00:09:31,066 --> 00:09:32,800 -Are you almost done? -Yeah, two minutes. 251 00:09:32,867 --> 00:09:33,867 Sorry. Back. Coming. 252 00:09:33,867 --> 00:09:35,266 You said, "Two minutes" earlier. 253 00:09:37,667 --> 00:09:40,567 There is a fryer pile-up happening right now. 254 00:09:40,567 --> 00:09:43,367 Karan has his fritters in the fryer 255 00:09:43,367 --> 00:09:45,166 -and, uh... -He's taking up the whole fryer. 256 00:09:45,166 --> 00:09:47,200 -[Maneet] Yeah -[Kimberly] Oh, my, God. 257 00:09:47,266 --> 00:09:48,867 [Kimberly] I need to cook my wontons. 258 00:09:48,867 --> 00:09:49,867 But I'm running out of time. 259 00:09:53,000 --> 00:09:53,967 -[Kimberly] No. -[oil crackling] 260 00:10:03,000 --> 00:10:04,667 -Are you almost done? -Yeah, two minutes. 261 00:10:04,667 --> 00:10:06,900 -Sorry. Back. Coming. -You said, "Two minutes" earlier. 262 00:10:09,467 --> 00:10:12,500 There is a fryer pile-up happening right now. 263 00:10:12,567 --> 00:10:15,100 Karan has his fritters in the fryer. 264 00:10:15,166 --> 00:10:16,266 [Kimberly] Oh, my, God. 265 00:10:19,667 --> 00:10:21,800 [Kimberly] I'm going to have to pivot. 266 00:10:21,867 --> 00:10:23,166 [Amanda] Chef Kim is gonna actually 267 00:10:23,166 --> 00:10:25,367 have to cook whatever she's making 268 00:10:25,367 --> 00:10:28,100 in boiling water and that takes away texture. 269 00:10:28,166 --> 00:10:29,266 [Nahika] Behind. Behind. 270 00:10:29,266 --> 00:10:29,473 [Kimberly] So I knew boiling my dumplings 271 00:10:29,473 --> 00:10:30,467 [Kimberly] So I knew boiling my dumplings 272 00:10:30,467 --> 00:10:33,166 would make it very soggy, so I had some left-over 273 00:10:33,166 --> 00:10:37,200 spicy cheese curls and I coated that again. 274 00:10:37,266 --> 00:10:40,166 I'm hoping this will bring a crunch and little bit more flavor to the dumplings. 275 00:10:43,467 --> 00:10:44,567 [Nahika] I was originally making 276 00:10:44,567 --> 00:10:47,100 a pikliz concept but it's just not 277 00:10:47,166 --> 00:10:48,700 coming out how I wanted it to. 278 00:10:48,767 --> 00:10:50,567 So I'm gonna have to go with a cucumber salad. 279 00:10:53,367 --> 00:10:54,900 Two minute warning chefs. 280 00:10:58,166 --> 00:10:59,473 [Matt] I wanna coat my tortillas in my Thai bird chili sauce, 281 00:10:59,473 --> 00:11:01,066 [Matt] I wanna coat my tortillas in my Thai bird chili sauce, 282 00:11:01,066 --> 00:11:02,000 because I want them 283 00:11:02,066 --> 00:11:03,567 to soak up that flavor. 284 00:11:05,400 --> 00:11:08,600 This is the flaming hot Chopped episode. 285 00:11:08,667 --> 00:11:11,400 If these Thai peppers are not bringing heat throughout, 286 00:11:11,467 --> 00:11:12,266 I'm going home. 287 00:11:13,667 --> 00:11:14,967 [Karan] Sorry. Back. 288 00:11:14,967 --> 00:11:16,867 So my crab koliwada is finally 289 00:11:16,867 --> 00:11:19,367 looking amazing. It's nice and crisp. 290 00:11:19,367 --> 00:11:22,700 So I'm making raita for my koliwada, because it's gonna give a very nice 291 00:11:22,767 --> 00:11:25,567 cooling and soothing effect with the spice of the crab. 292 00:11:27,367 --> 00:11:29,473 [Ted] One minute to go. Get her done. 293 00:11:29,473 --> 00:11:29,700 [Ted] One minute to go. Get her done. 294 00:11:29,767 --> 00:11:31,433 [Amanda] One minute. 295 00:11:33,867 --> 00:11:36,400 [Matt] I really wanna finish this plate with the spicy cheese curls. 296 00:11:37,266 --> 00:11:38,266 May I borrow your olive oil? 297 00:11:38,700 --> 00:11:39,867 Go ahead. 298 00:11:39,867 --> 00:11:41,467 The clock is ticking away, chefs. 299 00:11:42,266 --> 00:11:43,200 Ten, 300 00:11:43,266 --> 00:11:44,200 nine, 301 00:11:44,266 --> 00:11:45,100 eight, 302 00:11:45,166 --> 00:11:46,066 seven, 303 00:11:46,066 --> 00:11:47,100 six, 304 00:11:47,166 --> 00:11:48,266 five... 305 00:11:48,266 --> 00:11:49,367 [all] Four, 306 00:11:49,367 --> 00:11:50,400 three, 307 00:11:50,467 --> 00:11:51,600 two, one! 308 00:11:51,667 --> 00:11:52,767 [Ted] Time's up. 309 00:11:52,767 --> 00:11:53,767 Please, step back. 310 00:11:54,166 --> 00:11:55,800 Oh, my gosh. 311 00:11:56,300 --> 00:11:57,433 Well done. 312 00:11:58,300 --> 00:11:59,473 [Kimberly] I'm not really happy about the pivot, 313 00:11:59,473 --> 00:12:00,266 [Kimberly] I'm not really happy about the pivot, 314 00:12:00,266 --> 00:12:02,000 but it worked out in a good way. 315 00:12:02,066 --> 00:12:03,867 I made a mess but I think the flavor's good. 316 00:12:12,166 --> 00:12:14,567 Chefs you have arrived at the chopping block. 317 00:12:15,266 --> 00:12:17,100 In the appetizer basket you got, 318 00:12:17,166 --> 00:12:19,567 Thai peppers, lump crab, 319 00:12:19,567 --> 00:12:22,066 cucumbers and spicy cheese puffs. 320 00:12:22,867 --> 00:12:24,500 Chef Nahika, what have you made? 321 00:12:24,567 --> 00:12:27,800 Today I have made you a Thai chili and poblano crab cake 322 00:12:27,867 --> 00:12:29,367 with a pickled cucumber salad. 323 00:12:33,667 --> 00:12:36,100 Your deftness with handling 324 00:12:36,166 --> 00:12:40,166 the heat level is prevalent on this dish. Very well done. 325 00:12:40,166 --> 00:12:41,500 The crab cake is... 326 00:12:42,600 --> 00:12:45,667 Delicious. But the spicy cheese curls, 327 00:12:45,667 --> 00:12:47,500 added to the salt. Now it's... 328 00:12:48,000 --> 00:12:49,166 A little bit over. 329 00:12:49,166 --> 00:12:50,367 Okay. 330 00:12:50,400 --> 00:12:53,367 You got great crispy, crunchy texture. I love texture. 331 00:12:53,367 --> 00:12:55,667 And cucumbers are a great balance, 332 00:12:55,667 --> 00:12:57,667 a great cooling effect here. 333 00:12:58,367 --> 00:12:59,473 Thank you. 334 00:12:59,473 --> 00:12:59,567 Thank you. 335 00:12:59,567 --> 00:13:01,000 And it's a good thing Scott Conant's not here. 336 00:13:01,066 --> 00:13:03,166 [all laugh] 337 00:13:03,166 --> 00:13:05,367 [Amanda] Because these big, 338 00:13:05,367 --> 00:13:08,166 hardy, raw, red onions are a lot. 339 00:13:08,166 --> 00:13:09,567 I definitely agree with Amanda. 340 00:13:10,667 --> 00:13:12,000 When you're using raw garnish, 341 00:13:12,066 --> 00:13:13,300 knife cuts really matter. 342 00:13:13,367 --> 00:13:14,767 The peppers and the onions, 343 00:13:14,767 --> 00:13:17,266 they're a lot larger than I would like to eat. 344 00:13:17,600 --> 00:13:18,500 However, 345 00:13:18,567 --> 00:13:20,066 this crab cake is very delicious. 346 00:13:20,066 --> 00:13:21,667 -Thank you. -[Fariyal] Yeah. 347 00:13:21,667 --> 00:13:23,367 What's your motivation to compete with us? 348 00:13:23,367 --> 00:13:25,500 Haiti needs a win. 349 00:13:25,567 --> 00:13:28,367 I wanted people to be able to connect with our culture. 350 00:13:28,367 --> 00:13:29,473 I got a super colorful mural on the food truck, 351 00:13:29,473 --> 00:13:30,700 I got a super colorful mural on the food truck, 352 00:13:30,767 --> 00:13:32,367 the music going and... 353 00:13:32,367 --> 00:13:34,367 It's also made me feel at home. 354 00:13:34,367 --> 00:13:35,667 Chef Nahika, thank you. 355 00:13:35,667 --> 00:13:37,266 Chef Karan, what have you made? 356 00:13:37,266 --> 00:13:40,000 So, in front of you we've got the crab koliwada 357 00:13:40,066 --> 00:13:43,400 with the cucumber and dill raita with some fresh arugula. 358 00:13:43,467 --> 00:13:45,066 I've travelled from New York to San Francisco, 359 00:13:45,066 --> 00:13:47,367 to London to showcase the diversity 360 00:13:47,367 --> 00:13:48,567 of Indian food. 361 00:13:48,567 --> 00:13:51,100 You think of koliwada, you think of this, 362 00:13:51,100 --> 00:13:51,967 you know, addictive, 363 00:13:52,767 --> 00:13:54,500 deep fried, seafood, 364 00:13:54,567 --> 00:13:56,600 uh, dish and that's what you've created over here. 365 00:13:57,467 --> 00:13:58,667 The filling is... 366 00:13:59,900 --> 00:14:01,133 Delicious. 367 00:14:01,133 --> 00:14:04,200 You get all of the different flavors, you get the heat. 368 00:14:04,266 --> 00:14:06,767 And I think you could have taken the heat level 369 00:14:06,767 --> 00:14:08,900 -to another degree. -Oh. 370 00:14:08,967 --> 00:14:10,700 [Maneet] Indian food is not about being afraid, 371 00:14:10,767 --> 00:14:11,967 it's celebrate the boldness. 372 00:14:11,967 --> 00:14:14,066 We want you to murder our judges with chilies. 373 00:14:14,066 --> 00:14:16,567 -Absolutely. -[laughs] 374 00:14:16,567 --> 00:14:18,066 I love the fact that you made the raita, 375 00:14:18,066 --> 00:14:19,967 because you're introducing dairy. 376 00:14:19,967 --> 00:14:22,266 Which is the best way to cure any 377 00:14:22,266 --> 00:14:23,767 -pain from spice as you know. -Yeah. 378 00:14:24,567 --> 00:14:26,567 [Amanda] I agree. Beautiful dish. 379 00:14:26,567 --> 00:14:28,567 Perfect appetizer. I think you 380 00:14:28,567 --> 00:14:29,473 highlighted the riddle of the basket. 381 00:14:29,473 --> 00:14:30,967 highlighted the riddle of the basket. 382 00:14:30,967 --> 00:14:32,100 Thank you so much. 383 00:14:32,100 --> 00:14:33,000 Chef Karan, thank you. 384 00:14:34,266 --> 00:14:36,166 Chef Matt, what have you made for us? 385 00:14:36,166 --> 00:14:38,266 So today I made a Southwestern tostada 386 00:14:38,266 --> 00:14:40,300 with a crab and cucumber salad. 387 00:14:44,767 --> 00:14:46,467 I wouldn't have looked at that basket and thought tostada. 388 00:14:47,767 --> 00:14:49,400 But I like that creativity. 389 00:14:49,467 --> 00:14:51,100 -Thank you. -[Amanda] You layered flavors 390 00:14:51,166 --> 00:14:52,767 -really nicely actually. -Thank you. 391 00:14:52,767 --> 00:14:54,967 [Amanda] I'm getting the heat from the jalapeno, 392 00:14:54,967 --> 00:14:57,867 I'm getting salty heat from the spicy cheese curls. 393 00:14:57,867 --> 00:14:59,166 Mmm. 394 00:14:59,166 --> 00:14:59,473 [Maneet] There is... 395 00:14:59,473 --> 00:15:00,467 [Maneet] There is... 396 00:15:00,467 --> 00:15:02,066 some serious yumminess that you've created. 397 00:15:02,066 --> 00:15:03,467 Thank you. 398 00:15:03,467 --> 00:15:06,000 To me the idea of the tostada is great 399 00:15:06,066 --> 00:15:09,467 but I think it needed to be fried a little bit more. 400 00:15:09,467 --> 00:15:12,967 I want that crunch and I literally had to... 401 00:15:12,967 --> 00:15:14,300 -Pull it. -It's pretty chewy. 402 00:15:14,367 --> 00:15:15,667 -Sure. -[Ted] All right. 403 00:15:15,667 --> 00:15:16,967 And finally, Chef Kim. 404 00:15:16,967 --> 00:15:19,867 Hi, so I made a Thai spicy dumpling 405 00:15:19,867 --> 00:15:22,166 with a Thai chili vinaigrette. 406 00:15:22,166 --> 00:15:25,767 I was actually planning on making, more, like, a crab Rangoon. 407 00:15:25,767 --> 00:15:28,700 And, um, I ended up not having enough time to deep fry. 408 00:15:28,767 --> 00:15:29,473 One of, um, the other chefs was using 409 00:15:29,473 --> 00:15:30,867 One of, um, the other chefs was using 410 00:15:30,867 --> 00:15:32,767 the deep fryer and I had to improvise. 411 00:15:33,367 --> 00:15:35,066 In the future, 412 00:15:35,066 --> 00:15:37,166 you can always grab a pot and some oil, 413 00:15:37,166 --> 00:15:38,200 -get it on the stove. -Yeah. 414 00:15:38,266 --> 00:15:40,667 Yeah, definitely. [chuckles] Thanks. 415 00:15:40,667 --> 00:15:43,000 Kim, I almost think that, 416 00:15:43,000 --> 00:15:44,867 boiling as opposed to frying, 417 00:15:44,867 --> 00:15:45,767 you did yourself a favor. 418 00:15:46,567 --> 00:15:48,667 That chewiness is very addictive. 419 00:15:48,667 --> 00:15:51,700 Specially with that creaminess that you get with the filling. 420 00:15:52,367 --> 00:15:53,867 The sauce is fantastic. 421 00:15:54,867 --> 00:15:56,900 We did ask for heat, 422 00:15:56,967 --> 00:15:58,200 -you definitely got the heat. -[laughs] 423 00:15:58,266 --> 00:15:59,473 I think Maneet is sweating. 424 00:15:59,473 --> 00:15:59,500 I think Maneet is sweating. 425 00:15:59,567 --> 00:16:01,900 I am sweating. Like, just look at this. 426 00:16:01,967 --> 00:16:04,367 At first I was very concerned when I saw you put all those 427 00:16:04,367 --> 00:16:07,166 Thai peppers in the blender for the vinaigrette. 428 00:16:07,166 --> 00:16:09,000 -So I was terrified... -[chuckles] 429 00:16:09,066 --> 00:16:10,500 ...of the pain you were about to cause me. 430 00:16:10,567 --> 00:16:12,100 But... 431 00:16:12,100 --> 00:16:14,367 -creatively, I'm very impressed. -Thank you. 432 00:16:14,367 --> 00:16:16,900 I'm the wimp. I'm not exactly Thai. 433 00:16:16,967 --> 00:16:19,400 But I took a bigger bite of the sauce 434 00:16:19,467 --> 00:16:21,567 I think. Go ahead, go ahead. Come on. Challenge. 435 00:16:21,567 --> 00:16:22,867 -Listen. Give me... -[laughs] 436 00:16:22,867 --> 00:16:25,066 It's a spicy challenge. It's supposed to be spicy. 437 00:16:26,667 --> 00:16:28,300 I really like the heat on the dumpling. 438 00:16:28,300 --> 00:16:29,473 I think what happened is, I'm reaching for that cooling element, 439 00:16:29,473 --> 00:16:31,066 I think what happened is, I'm reaching for that cooling element, 440 00:16:31,066 --> 00:16:33,200 which is the cucumber and it is... 441 00:16:33,266 --> 00:16:35,100 -covered in the sauce. -[sighs] 442 00:16:35,100 --> 00:16:36,867 -[Amanda] The sauce is delicious, no doubt... -Thank you. 443 00:16:36,867 --> 00:16:38,867 ...but, there's too much of it. 444 00:16:38,867 --> 00:16:41,367 But, presentation is kitschy and cool, 445 00:16:41,367 --> 00:16:42,600 -for sure. -Thank you. 446 00:16:42,667 --> 00:16:44,867 All right. The heat is on, 447 00:16:44,867 --> 00:16:46,967 but just three of you can continue. 448 00:16:48,200 --> 00:16:49,767 [Karan] This is a spice competition, 449 00:16:49,767 --> 00:16:52,200 so I'm a little worried about the spice level in my dish. 450 00:16:52,266 --> 00:16:55,066 I'm really happy with the flavors, so let's see. 451 00:16:58,600 --> 00:16:59,473 I'm feeling super nervous. There's a lot of things that I missed. 452 00:16:59,473 --> 00:17:01,767 I'm feeling super nervous. There's a lot of things that I missed. 453 00:17:15,000 --> 00:17:18,467 So, whose dish is on the chopping block? 454 00:17:30,000 --> 00:17:31,667 Chef Nahika, you've been chopped. 455 00:17:32,166 --> 00:17:33,567 Judges. 456 00:17:33,567 --> 00:17:37,400 Chef Nahika, incorporating the spicy cheese curls 457 00:17:37,467 --> 00:17:41,266 in the crab cake made the crab cake too salty. 458 00:17:41,266 --> 00:17:41,447 And also the haphazard cutting of the onions and pepper 459 00:17:41,447 --> 00:17:44,967 And also the haphazard cutting of the onions and pepper 460 00:17:44,967 --> 00:17:49,100 led to a bite which was not wholesome. 461 00:17:49,100 --> 00:17:51,166 Thank you so much for having me today. 462 00:17:52,567 --> 00:17:54,000 Good luck everyone. 463 00:17:54,000 --> 00:17:55,500 -[clapping] -Bring the heat, y'all. 464 00:17:55,567 --> 00:17:56,767 [chuckles] 465 00:18:00,567 --> 00:18:03,867 Just getting chosen to be here, to represent 466 00:18:03,867 --> 00:18:05,300 flaming hot food... [chuckles] 467 00:18:05,367 --> 00:18:09,200 ...it's still my thing it's still what I do. 468 00:18:09,266 --> 00:18:11,447 I highly encourage everyone to go out and try Haitian food. 469 00:18:11,447 --> 00:18:12,700 I highly encourage everyone to go out and try Haitian food. 470 00:18:14,567 --> 00:18:16,867 [Ted] Chef Matt, Chef Kim, Chef Karan. 471 00:18:16,867 --> 00:18:18,500 -Ready? -Let's do it. 472 00:18:18,567 --> 00:18:20,266 I'll top up the heat this time. 473 00:18:20,266 --> 00:18:22,900 Here is your flaming hot entree basket 474 00:18:27,567 --> 00:18:28,467 Open it up! 475 00:18:29,700 --> 00:18:30,800 Ooh. 476 00:18:31,467 --> 00:18:33,600 Uh... 477 00:18:33,667 --> 00:18:35,266 I knew they were gonna do this. 478 00:18:35,266 --> 00:18:40,100 [Ted] And, as promised, we've turned up the heat here with a habanero pepper, 479 00:18:41,700 --> 00:18:43,367 -boneless leg of lamb, -Boneless leg of lamb. 480 00:18:43,367 --> 00:18:44,767 Oh-ho. 481 00:18:44,767 --> 00:18:47,600 Oh boy, it's a big cut of meat. 482 00:18:47,667 --> 00:18:49,867 -[Ted] Avocado. -Avocados. 483 00:18:49,867 --> 00:18:52,066 [Kimberly] I don't like Avocados 484 00:18:52,066 --> 00:18:54,266 and a lot of Asian food does not use Avocados. 485 00:18:55,266 --> 00:18:56,266 What? 486 00:18:56,300 --> 00:18:59,066 [Ted] And black pepper ice cream sandwiches. 487 00:18:59,066 --> 00:19:01,500 -What are we supposed to do with this? -There's some spice on it. 488 00:19:01,567 --> 00:19:03,767 Kinda excited, but also very nervous. 489 00:19:03,767 --> 00:19:04,900 Especially with this ice cream. 490 00:19:06,166 --> 00:19:07,600 Thirty minutes for this round. 491 00:19:10,100 --> 00:19:11,266 Time starts now. 492 00:19:11,266 --> 00:19:11,447 [judges cheering] 493 00:19:11,447 --> 00:19:13,567 [judges cheering] 494 00:19:13,567 --> 00:19:15,767 -Bring on the heat. -Bring on the spice. 495 00:19:15,767 --> 00:19:17,300 [clapping] 496 00:19:19,767 --> 00:19:24,700 It's so interesting in the first 10 seconds of the competition starting 497 00:19:24,767 --> 00:19:27,367 -where the chefs' minds are, right. -[Fariyal] Yeah. 498 00:19:27,367 --> 00:19:30,100 -[Maneet] Matt ran and grabbed a grinder. -[Fariyal] Yes. 499 00:19:30,100 --> 00:19:32,266 [Maneet] And the first thing that Karan did was 500 00:19:32,266 --> 00:19:34,166 -start opening the lamb. -[Fariyal] Yeah. 501 00:19:34,166 --> 00:19:36,967 Judges, what would you do with this leg of lamb? 502 00:19:36,967 --> 00:19:40,700 You can marinate it, tie it up and roast it, two to three hours, 503 00:19:40,767 --> 00:19:41,447 -which we don't have. -[Fariyal laughs] 504 00:19:41,447 --> 00:19:42,467 -which we don't have. -[Fariyal laughs] 505 00:19:42,467 --> 00:19:43,967 [Amanda] I love what Chef Matt is doing. 506 00:19:43,967 --> 00:19:45,634 He's grabbed the grinder. 507 00:19:45,634 --> 00:19:48,600 -With that tough cut of meat, that's the best way to do it. -[Maneet] Mmm-hmm. 508 00:19:53,467 --> 00:19:56,000 [Karan] I use a lot of leg of lamb in my cooking. 509 00:19:56,066 --> 00:19:58,166 We generally go low and slow. 510 00:19:58,166 --> 00:20:00,867 So, 30 minutes is a challenge. 511 00:20:00,867 --> 00:20:02,567 [Amanda] Chef Karan, how's it going down there? 512 00:20:02,567 --> 00:20:04,900 [Karan] So, I'm making a lamb kebab. 513 00:20:04,967 --> 00:20:06,266 -Ooh. -So, I've tenderized the lamb. 514 00:20:06,266 --> 00:20:07,767 I'm gonna make a quick marinade. 515 00:20:07,767 --> 00:20:10,000 I'm gonna saute potatoes in some lamb fat. 516 00:20:10,066 --> 00:20:11,100 So, it's gonna be really nice. 517 00:20:12,166 --> 00:20:14,000 I want to make sure that the habaneros really 518 00:20:14,066 --> 00:20:15,867 provide the chili heat into this dish. 519 00:20:17,066 --> 00:20:18,767 What Karan is doing is really fun. 520 00:20:18,767 --> 00:20:21,400 -He's made a yogurt-based marinade and... -[Fariyal] Oh. 521 00:20:21,467 --> 00:20:23,100 ...It helps breaking down the kebabs. 522 00:20:23,100 --> 00:20:24,634 [Fariyal] Yeah. 523 00:20:25,667 --> 00:20:29,200 [Maneet] So, the heat in the Chopped kitchen is being turned up. 524 00:20:29,266 --> 00:20:31,867 -Now we've gone to habanero. -Ooh. 525 00:20:31,867 --> 00:20:34,066 -But, it's beautiful, because it's go these... -[Amanda] It's gorgeous. 526 00:20:34,066 --> 00:20:36,100 -[Maneet] ...citrus notes, it's got the floral notes. -[Amanda] Yeah. 527 00:20:38,200 --> 00:20:40,400 Matt already dropped some orecchiette pasta 528 00:20:40,467 --> 00:20:41,447 -in his boiling water. -Oh. 529 00:20:41,447 --> 00:20:42,367 -in his boiling water. -Oh. 530 00:20:42,367 --> 00:20:46,467 Wow, okay, Matt has mirin, soya sauce, lemon, fish sauce, and chili paste, 531 00:20:46,467 --> 00:20:51,000 just to name a few of the ingredients on his station. 532 00:20:51,066 --> 00:20:53,400 Chef Matt, what's going on with your heat there? 533 00:20:53,467 --> 00:20:55,900 You know what, I want to build heat, not just from the pepper, 534 00:20:55,967 --> 00:20:59,000 I want to build by spicy ginger gochujang. 535 00:20:59,066 --> 00:21:00,600 How does that go with orecchiette? 536 00:21:01,300 --> 00:21:03,000 [Matt] I'm going pasta. 537 00:21:03,000 --> 00:21:06,767 I'm making a lamb and habanero orecchiette ragu with tempura avocado. 538 00:21:06,767 --> 00:21:10,667 Like it's all over, cheese, Italy, lamb, ginger. 539 00:21:10,667 --> 00:21:11,447 -I see everything I don't even know what's going on. -[Fariyal] Too much going on. 540 00:21:11,447 --> 00:21:14,500 -I see everything I don't even know what's going on. -[Fariyal] Too much going on. 541 00:21:14,567 --> 00:21:17,000 [Matt] I know it seems crazy that I'm adding all of these ingredients 542 00:21:17,000 --> 00:21:20,000 but it needs that salty, it needs that heat. 543 00:21:20,800 --> 00:21:22,100 [Amanda] I think if you're just gonna 544 00:21:22,100 --> 00:21:24,400 -blow out our palates with spice... -[Fariyal] Mmm-hmm. 545 00:21:24,467 --> 00:21:25,800 ...you might be on the chopping block. 546 00:21:25,867 --> 00:21:29,467 [speaking indistinctly] 547 00:21:29,467 --> 00:21:31,667 [Amanda] All right. Chef Kim, how are you doing down there? 548 00:21:31,667 --> 00:21:34,767 [Kimberly] I'm actually also doing a pasta, but more of a like a 549 00:21:34,767 --> 00:21:37,100 Thai style, like homemade curry paste, 550 00:21:37,100 --> 00:21:38,667 with some noodles, bell peppers. 551 00:21:38,667 --> 00:21:41,447 I'm having a little deja vu. I see a lot of chilies in that blender again. 552 00:21:41,447 --> 00:21:41,900 I'm having a little deja vu. I see a lot of chilies in that blender again. 553 00:21:41,967 --> 00:21:43,233 [Kimberly chuckles] 554 00:21:43,233 --> 00:21:46,767 -[Amanda] Please, use restraint. -[Kimberly] I'll try to. 555 00:21:46,767 --> 00:21:50,000 I added avocado into my curry paste with the habanero chili 556 00:21:50,000 --> 00:21:52,667 to make it look more creamier and not as spicy as well. 557 00:21:54,500 --> 00:21:56,066 [Ted] Chefs, 15 minutes left. 558 00:21:58,767 --> 00:22:01,066 [Karan] So, every kebab needs a chutney. 559 00:22:01,066 --> 00:22:03,900 Chutney is gonna provide a very soothing effect on the palate. 560 00:22:06,967 --> 00:22:10,000 [Fariyal] So this ginger molasses cookies 561 00:22:10,066 --> 00:22:11,447 stuffed with vanilla ice cream and then 562 00:22:11,447 --> 00:22:11,500 stuffed with vanilla ice cream and then 563 00:22:11,567 --> 00:22:13,200 rolled in black pepper and cayenne. 564 00:22:13,266 --> 00:22:14,634 [Maneet] It's delicious. 565 00:22:14,634 --> 00:22:18,700 Yeah, I say eighty-six the cookie and just use the ice cream. 566 00:22:18,767 --> 00:22:21,200 [Matt] This ice cream is going into my sauce. 567 00:22:21,266 --> 00:22:24,467 I know that this lamb needs that sweet heat flavor. 568 00:22:24,467 --> 00:22:26,800 Habanero sandwiched lamb. 569 00:22:26,867 --> 00:22:28,867 I have three basket ingredients in here. 570 00:22:28,867 --> 00:22:30,767 It's either gonna make me or break me. 571 00:22:34,367 --> 00:22:36,900 [Kimberly] Lamb is not really common in Thai cooking. 572 00:22:37,867 --> 00:22:39,367 I'm just gonna treat it like pork 573 00:22:39,367 --> 00:22:41,100 and marinate it with some of the curry paste. 574 00:22:43,500 --> 00:22:45,100 I added my lamb to the wok 575 00:22:45,100 --> 00:22:47,467 with some coconut milk and the rest of my curry paste. 576 00:22:51,100 --> 00:22:52,667 [Ted] Five minutes to go, chefs. 577 00:22:54,467 --> 00:22:56,266 -[Maneet] Can you smell this? -The spice right? 578 00:22:56,266 --> 00:22:59,367 -Oh, I didn't get it yet. -We're starting to cough, okay. 579 00:22:59,367 --> 00:23:00,600 -[judge clears throat] -[judge coughs] 580 00:23:00,667 --> 00:23:02,266 [Amanda] It's really hard to breathe it in. 581 00:23:02,266 --> 00:23:04,166 It feels like we're eating it right now. 582 00:23:04,166 --> 00:23:05,967 I noticed people starting to cough. 583 00:23:05,967 --> 00:23:06,900 [coughs] 584 00:23:06,967 --> 00:23:08,200 I was just like... 585 00:23:08,266 --> 00:23:10,400 I'm not coughing. I'm just used to this. 586 00:23:13,667 --> 00:23:16,600 [Karan] I'm really worried if the lamb is even cooking or not. 587 00:23:16,667 --> 00:23:18,100 Let's put it in the oven. 588 00:23:18,100 --> 00:23:20,266 I'm just praying that the lamb cooks on time. 589 00:23:23,000 --> 00:23:24,467 [Matt] I really want to fry this avocado 590 00:23:24,467 --> 00:23:26,100 because it's gonna add a crunchy element. 591 00:23:26,467 --> 00:23:27,600 [sizzles] 592 00:23:28,667 --> 00:23:30,767 [Kimberly] This dish needs some sugar so, 593 00:23:30,767 --> 00:23:32,667 the ice cream will definitely bring that to the dish. 594 00:23:34,266 --> 00:23:36,000 Chefs, less than two minutes left! 595 00:23:37,266 --> 00:23:38,700 [Ted] Holy Toledo. 596 00:23:38,767 --> 00:23:41,367 Just schvitzing over here. 597 00:23:41,367 --> 00:23:41,447 -Come on, come on, come on we got this. -[Amanda] Down to the wire. 598 00:23:41,447 --> 00:23:43,567 -Come on, come on, come on we got this. -[Amanda] Down to the wire. 599 00:23:47,800 --> 00:23:51,667 So, we're seeing both Chef Matt and Chef Kim frying egg for their dish. 600 00:23:58,900 --> 00:24:01,467 [Ted] The clock is ticking away, chefs. 601 00:24:01,467 --> 00:24:06,300 Ten, nine, eight, seven, six, 602 00:24:06,367 --> 00:24:10,700 five, four, three, two, one. 603 00:24:12,367 --> 00:24:14,066 Time's up. Please step back. 604 00:24:15,000 --> 00:24:15,900 [coughs] 605 00:24:17,000 --> 00:24:18,200 [coughs] 606 00:24:20,100 --> 00:24:21,867 [Matt] You know, I feel super confident in my dish, 607 00:24:21,867 --> 00:24:25,166 but you never know, the other competitors' dishes look great. 608 00:24:25,166 --> 00:24:27,700 [Karan] This round I've definitely put the spice up but, 609 00:24:27,767 --> 00:24:29,700 I'm a little worried about the lamb... 610 00:24:38,166 --> 00:24:40,467 [Matt] All the other chefs are competition. 611 00:24:40,467 --> 00:24:42,000 This is like, Hurricane Chopped. 612 00:24:42,000 --> 00:24:44,266 And so, to me it would be unwise to 613 00:24:44,266 --> 00:24:46,500 really sort of doubt anybody. 614 00:24:46,567 --> 00:24:49,367 Chefs, we challenged you to make main dishes with 615 00:24:49,367 --> 00:24:51,000 habanero peppers, 616 00:24:51,000 --> 00:24:52,266 boneless leg of lamb, 617 00:24:52,600 --> 00:24:53,700 avocado 618 00:24:53,767 --> 00:24:55,767 and black pepper ice cream sandwiches. 619 00:24:56,700 --> 00:24:58,667 Chef Matt, what have you made for us? 620 00:24:58,667 --> 00:25:00,367 Chefs, today you have 621 00:25:00,367 --> 00:25:03,300 a habanero and lamb ragu with tempura avocado, 622 00:25:03,367 --> 00:25:03,638 and if you would kindly just crack that egg yolk and 623 00:25:03,638 --> 00:25:06,667 and if you would kindly just crack that egg yolk and 624 00:25:06,667 --> 00:25:08,667 mix that sucker in, I'd really appreciate it. 625 00:25:08,667 --> 00:25:09,867 I would love that. 626 00:25:12,166 --> 00:25:14,700 Chef Matt, first thing you did was grab the meat grinder 627 00:25:14,767 --> 00:25:16,000 and I was like, "Yes." 628 00:25:16,066 --> 00:25:18,567 I thought that was very intelligent of you to do. 629 00:25:18,567 --> 00:25:21,567 And then I saw you grabbing all these different ingredients. 630 00:25:21,567 --> 00:25:24,066 I was a little concerned where we were going with this. 631 00:25:24,066 --> 00:25:25,867 But, this sauce... 632 00:25:25,867 --> 00:25:28,667 -I could just eat this all day. It's... -[Matt] Thank you so much. 633 00:25:28,667 --> 00:25:30,467 -...so delicious. -Thank you. 634 00:25:30,467 --> 00:25:33,638 I mean there are so many weird little notes of flavor in here. 635 00:25:33,638 --> 00:25:35,000 I mean there are so many weird little notes of flavor in here. 636 00:25:35,066 --> 00:25:36,500 You want to keep going back for another bite 637 00:25:36,567 --> 00:25:38,767 -to find more of what is going on. -[Matt] Thank you. 638 00:25:38,767 --> 00:25:40,266 I like the addition of the egg. 639 00:25:40,266 --> 00:25:42,667 The richness of the yolk, it cuts the heat, 640 00:25:42,667 --> 00:25:45,667 -and there is heat in this. -Thank you. 641 00:25:45,667 --> 00:25:50,066 The avocado fritters are a great idea conceptually, 642 00:25:50,066 --> 00:25:52,266 -but I think they get lost on this plate. -Yep. 643 00:25:52,266 --> 00:25:53,300 Chef Matt, thank you. 644 00:25:54,567 --> 00:25:56,266 Chef Kim, tell us what you've made for us. 645 00:25:56,867 --> 00:25:58,467 So today, I made 646 00:25:58,467 --> 00:26:00,900 a Thai style lamb curry pasta. 647 00:26:00,967 --> 00:26:03,400 And on the side is actually the curry paste itself. 648 00:26:03,467 --> 00:26:03,638 So, if you want to make the dish a little bit more spicier... 649 00:26:03,638 --> 00:26:05,100 So, if you want to make the dish a little bit more spicier... 650 00:26:05,166 --> 00:26:08,367 My grandma actually taught me how to make this homemade curry paste. 651 00:26:09,100 --> 00:26:10,300 Gotta love grandma. 652 00:26:10,367 --> 00:26:11,900 How do you think your grandma would feel about you 653 00:26:11,967 --> 00:26:13,867 -storing your ice cream into her curry sauce? -[Maneet laughing] 654 00:26:13,867 --> 00:26:17,400 -I think she'll be very confused. -[laughs] 655 00:26:17,467 --> 00:26:19,867 -Such delicious flavors. -Thank you. 656 00:26:19,867 --> 00:26:22,567 And the fact that you made a curry paste 657 00:26:22,567 --> 00:26:25,800 from scratch in such a short time is amazing. 658 00:26:25,867 --> 00:26:27,266 It is on the spicy side 659 00:26:27,266 --> 00:26:29,900 but it's not bothering me that much. 660 00:26:29,967 --> 00:26:33,266 I have a lot of different cut sizes of meat, 661 00:26:33,266 --> 00:26:33,638 so, obviously they didn't get cooked the same. 662 00:26:33,638 --> 00:26:36,066 so, obviously they didn't get cooked the same. 663 00:26:36,066 --> 00:26:38,767 But, I love the fact that you used sweet peppers in here, 664 00:26:38,767 --> 00:26:42,266 because now we're not just eating the spicy chili peppers, 665 00:26:42,266 --> 00:26:45,300 however, my mouth is on fire, just from the pasta itself. [laughs] 666 00:26:45,367 --> 00:26:48,567 I think it's a little bit excessive to use that many habaneros. 667 00:26:48,567 --> 00:26:50,867 I had a small-- [chuckles] 668 00:26:50,867 --> 00:26:51,767 Amanda, are you okay? 669 00:26:51,767 --> 00:26:54,867 -[both laughing] -Could we get some milk. 670 00:26:54,867 --> 00:26:57,166 I'm just warm all over right now. 671 00:26:57,166 --> 00:26:58,700 -[Fariyal] Yeah, we're all sweating. -Wow. 672 00:26:58,767 --> 00:27:01,166 I'm on fire, in a good way. 673 00:27:01,166 --> 00:27:03,638 I really do feel like it's just right. 674 00:27:03,638 --> 00:27:03,800 I really do feel like it's just right. 675 00:27:03,867 --> 00:27:06,266 I mean if you're asked to do something with habanero, 676 00:27:06,266 --> 00:27:07,567 we're gonna have heat, right. 677 00:27:07,567 --> 00:27:11,066 But... [laughs] if that was avocado cream, 678 00:27:11,066 --> 00:27:15,400 that would really be a great way to get a cooling element. 679 00:27:16,500 --> 00:27:18,000 All right. Chef Kim, thank you. 680 00:27:18,066 --> 00:27:19,467 -Chef Karan. -So, I've made 681 00:27:19,467 --> 00:27:22,300 a marinated lamb kebab with some lamb fat potatoes 682 00:27:22,367 --> 00:27:24,000 and an avocado chutney on the side. 683 00:27:24,066 --> 00:27:25,200 Lamb fat potatoes you said. 684 00:27:25,266 --> 00:27:26,166 -[Karan] Yeah. -Okay. 685 00:27:29,166 --> 00:27:31,967 Chef, this avocado is fantastic. 686 00:27:31,967 --> 00:27:33,638 The sweetness, the fattiness, creaminess, it really works in here, 687 00:27:33,638 --> 00:27:35,700 The sweetness, the fattiness, creaminess, it really works in here, 688 00:27:35,767 --> 00:27:38,467 especially with those potatoes sitting on top of it, 689 00:27:38,467 --> 00:27:39,867 lot of heat coming through. 690 00:27:40,867 --> 00:27:42,700 [Fariyal] With the lamb, 691 00:27:42,767 --> 00:27:45,600 I think you could've gone a little bit higher on that grill pan 692 00:27:45,667 --> 00:27:47,600 because it's very chewy for me. 693 00:27:47,667 --> 00:27:50,266 So, mine is completely raw. 694 00:27:50,266 --> 00:27:51,867 Right, it's not even rare. 695 00:27:51,867 --> 00:27:54,700 I wish that it was cooked through and through because with this marinade, 696 00:27:55,600 --> 00:27:58,367 I can see this being a spectacular dish. 697 00:27:58,367 --> 00:28:01,266 And when you put the potatoes in the water, 698 00:28:01,266 --> 00:28:03,000 the water wasn't seasoned enough. 699 00:28:03,066 --> 00:28:03,638 But, we asked you to bring the heat and 700 00:28:03,638 --> 00:28:05,000 But, we asked you to bring the heat and 701 00:28:05,066 --> 00:28:07,200 -boy, did you bring the heat. -[Karan chuckles] 702 00:28:07,266 --> 00:28:12,066 You took the habanero to the edge with the potatoes and it works. 703 00:28:12,767 --> 00:28:14,100 Thank you so much. 704 00:28:14,166 --> 00:28:16,567 The lamb in my dish was a little undercooked. 705 00:28:16,567 --> 00:28:19,600 Apart from that I think the flavors were spot on. 706 00:28:19,667 --> 00:28:23,767 And if that can pull me through, I'll be very happy. 707 00:28:23,767 --> 00:28:27,567 The judges' critique were definitely the mistakes I knew I kinda made. 708 00:28:27,567 --> 00:28:30,967 I kinda wish when I was cutting the lamb, I cut it more evenly. 709 00:28:40,800 --> 00:28:44,467 So, whose dish is on the chopping block? 710 00:28:56,100 --> 00:28:58,166 Chef Karan, you've been chopped. 711 00:28:58,166 --> 00:28:59,667 Judges. 712 00:28:59,667 --> 00:29:04,467 Chef Karan, the lamb which is the basket ingredient was raw, 713 00:29:04,467 --> 00:29:05,964 and the potatoes were under seasoned. 714 00:29:05,964 --> 00:29:06,900 and the potatoes were under seasoned. 715 00:29:06,967 --> 00:29:09,567 And so, we had to chop you. 716 00:29:09,567 --> 00:29:11,400 Thank you so much for having me. 717 00:29:11,467 --> 00:29:13,400 It's been an absolute honor to cook for you. 718 00:29:13,467 --> 00:29:14,300 Very well done. 719 00:29:15,767 --> 00:29:18,000 I feel gutted, but, 720 00:29:18,000 --> 00:29:21,767 I did what I did and I'm very proud of the flavors that I presented. 721 00:29:21,767 --> 00:29:23,300 Definitely, I'm gonna make my mark 722 00:29:23,367 --> 00:29:25,066 on the Indian food scene in the States. 723 00:29:30,100 --> 00:29:33,200 [Matt] Cooking in the Chopped kitchen is like climbing Mount Everest. 724 00:29:33,266 --> 00:29:35,964 I've made it two-thirds of the way there, but I still have a last leg to go. 725 00:29:35,964 --> 00:29:36,767 I've made it two-thirds of the way there, but I still have a last leg to go. 726 00:29:37,500 --> 00:29:39,166 [Ted] Chef Kim, Chef Matt. 727 00:29:39,166 --> 00:29:42,000 This final set of ingredients will seal the deal. 728 00:29:45,667 --> 00:29:46,600 Check 'em out. 729 00:29:47,500 --> 00:29:48,400 Mmm. 730 00:29:48,467 --> 00:29:49,467 Ooh... 731 00:29:51,266 --> 00:29:53,200 We got, is that ghost pepper or... 732 00:29:53,266 --> 00:29:56,000 [Ted] And it's the ghost pepper, 733 00:29:56,000 --> 00:29:59,400 that's more than a million heat units on the Scoville Scale. 734 00:29:59,467 --> 00:30:01,767 That ghost pepper, that's gonna be wicked spicy. 735 00:30:01,767 --> 00:30:02,867 You also must incorporate 736 00:30:02,867 --> 00:30:04,000 -passion fruit... -[Matt] Passion fruit. 737 00:30:04,000 --> 00:30:04,967 Some passion fruit. 738 00:30:06,467 --> 00:30:07,467 [Ted] ...plantains... 739 00:30:09,600 --> 00:30:10,867 What is this? 740 00:30:10,867 --> 00:30:14,400 [Ted] ...and super spicy citrus soda into your desserts. 741 00:30:14,467 --> 00:30:16,100 This is a good ingredient. 742 00:30:16,100 --> 00:30:18,467 [Ted] Your last 30 minutes in the Chopped kitchen 743 00:30:18,467 --> 00:30:20,266 begins now. 744 00:30:20,266 --> 00:30:22,100 -[Amanda] Let's go. -[Maneet] Go, go, go. 745 00:30:22,166 --> 00:30:23,900 -You got this! -[Amanda] Sweet and spicy! 746 00:30:24,500 --> 00:30:25,867 Sweet and spicy. 747 00:30:28,300 --> 00:30:30,767 Judges, we've given them one of the hottest peppers 748 00:30:30,767 --> 00:30:32,667 in the world, the ghost pepper. 749 00:30:32,667 --> 00:30:33,767 I'm scared. 750 00:30:34,767 --> 00:30:35,964 [Maneet] The interesting part about ghost pepper 751 00:30:35,964 --> 00:30:37,066 [Maneet] The interesting part about ghost pepper 752 00:30:37,066 --> 00:30:38,867 is that apparently it is used 753 00:30:38,867 --> 00:30:41,000 in the hand grenades in the Indian Army. 754 00:30:41,066 --> 00:30:42,467 [Amanda] Oh my God. 755 00:30:42,467 --> 00:30:45,000 [Maneet] The way they should be using ghost pepper 756 00:30:45,066 --> 00:30:47,767 is to infuse it in something like make a sugar syrup 757 00:30:47,767 --> 00:30:48,867 with ghost pepper in it, 758 00:30:48,867 --> 00:30:50,367 -use the flavor of it. -I agree. 759 00:30:50,367 --> 00:30:52,467 -[Fariyal] Yes. -Otherwise, it's going to be too aggressive. 760 00:30:52,467 --> 00:30:55,867 Ghost peppers. Ho-- Way too hot for me. 761 00:30:55,867 --> 00:30:59,667 I'm not trying to like, take a trip to the hospital. 762 00:30:59,667 --> 00:31:04,200 I am making chocolate ghost pepper souffle with macerated tropical fruit. 763 00:31:04,266 --> 00:31:05,964 In a souffle you need the egg whites because 764 00:31:05,964 --> 00:31:06,100 In a souffle you need the egg whites because 765 00:31:06,166 --> 00:31:09,867 that's the reason that the souffle rises. 766 00:31:09,867 --> 00:31:13,767 Souffles you know, you really can get it done in like, nine to 14. 767 00:31:13,767 --> 00:31:17,467 Which means that making the souffle is possible in 30 minutes. 768 00:31:17,467 --> 00:31:19,800 -[Maneet] Matt, I think he's making a souffle. -[Amanda gasps] 769 00:31:19,867 --> 00:31:21,767 That's a lot. Oh my God. 770 00:31:21,767 --> 00:31:23,066 -[Fariyal] Oh, the peppers? -I'm so sorry guys. 771 00:31:23,066 --> 00:31:25,200 -Did you see that? -I just watched Matt 772 00:31:25,266 --> 00:31:28,066 brunoise a whole bunch of ghost pepper and put it into a bowl. 773 00:31:29,166 --> 00:31:30,667 [Matt] I decided to use one and a half 774 00:31:30,667 --> 00:31:33,000 diced ghost peppers, and that's because 775 00:31:33,066 --> 00:31:35,964 chocolate really needs a lot of heat, especially when it bakes. 776 00:31:35,964 --> 00:31:37,567 chocolate really needs a lot of heat, especially when it bakes. 777 00:31:37,567 --> 00:31:39,166 -[Amanda] Okay, let's do the math -Right. 778 00:31:39,166 --> 00:31:41,066 How many jalapenos do you want in your dessert? 779 00:31:41,767 --> 00:31:44,367 Hundred, 25, 75, 65. 780 00:31:44,367 --> 00:31:47,767 So, I mean I think if you shaved off like an 781 00:31:47,767 --> 00:31:51,066 -eighth, a sixteenth of that ghost pepper... -[Fariyal] Honestly. 782 00:31:51,066 --> 00:31:52,166 -That would be enough. -[Fariyal] More than enough. 783 00:31:53,066 --> 00:31:55,867 The plantain, the starch will be a really 784 00:31:55,867 --> 00:31:59,266 helpful thing in quelling the heat. 785 00:31:59,266 --> 00:32:03,100 [Amanda] They have to either be fried twice or they have to be mashed. 786 00:32:03,166 --> 00:32:05,400 They can't just open them and use them like a banana. 787 00:32:05,467 --> 00:32:05,964 [Kim grunting] 788 00:32:05,964 --> 00:32:06,900 [Kim grunting] 789 00:32:06,967 --> 00:32:08,200 Kim, how are you doing, my friend? 790 00:32:08,266 --> 00:32:10,867 Dessert is not my best thing, 791 00:32:10,867 --> 00:32:13,667 but I'm gonna see how it goes. 792 00:32:13,667 --> 00:32:16,100 Fried bananas is a typical Thai dessert. 793 00:32:16,166 --> 00:32:19,367 So, I'm gonna do what I normally do bananas, but with plantains. 794 00:32:19,367 --> 00:32:23,667 I'm making fried plantains with graham cracker and ghost pepper crumb. 795 00:32:26,367 --> 00:32:28,767 [Amanda] Last round, Chef Kim really went hard 796 00:32:29,400 --> 00:32:30,667 -with the habaneros. -Yeah. 797 00:32:30,667 --> 00:32:32,266 [Amanda] So, I really wanna take away 798 00:32:32,266 --> 00:32:34,667 -all but one of her ghost peppers. -[Fariyal laughs] 799 00:32:34,667 --> 00:32:35,964 [Kimberly] If I win the $10,000, I want to use that money to 800 00:32:35,964 --> 00:32:37,767 [Kimberly] If I win the $10,000, I want to use that money to 801 00:32:37,767 --> 00:32:40,166 travel throughout Thailand and learn how to make 802 00:32:40,166 --> 00:32:43,166 really well-known local dishes from local people. 803 00:32:43,166 --> 00:32:47,100 I want to film it for YouTube so other people can learn how to make these dishes too. 804 00:32:47,800 --> 00:32:49,300 [Ted] 15 minutes to go! 805 00:32:49,367 --> 00:32:50,266 [Matt] Thank you. 806 00:32:53,200 --> 00:32:55,467 -Yo, home skillet. -Awesome. 807 00:32:55,467 --> 00:32:56,567 -Cheers to making it to dessert. -Cheers. 808 00:32:57,467 --> 00:33:00,667 -Cheers ladies. -It's super spicy. 809 00:33:00,667 --> 00:33:04,100 As soon as you taste it, you can feel the pepper in your nose. 810 00:33:04,166 --> 00:33:05,964 This is actually delicious. 811 00:33:05,964 --> 00:33:05,967 This is actually delicious. 812 00:33:05,967 --> 00:33:09,166 It's basically orange soda with cayenne. 813 00:33:09,166 --> 00:33:12,166 [Matt] I'm making the passion fruit and the super spicy citrus soda, 814 00:33:12,166 --> 00:33:14,867 the stars of my macerated tropical fruit. 815 00:33:16,266 --> 00:33:18,166 [Kimberly] Right behind you. 816 00:33:18,166 --> 00:33:20,500 My plantain has come out perfectly. 817 00:33:20,567 --> 00:33:23,000 [Matt] I quickly get them chopped and mashed and then add them 818 00:33:23,066 --> 00:33:25,800 in with my passion fruit, orange and pineapple. 819 00:33:27,200 --> 00:33:28,867 [Ted] All right Chefs, 10 minutes on the clock. 820 00:33:30,300 --> 00:33:32,166 [Amanda] Something smells good in here. 821 00:33:32,166 --> 00:33:35,400 But also, I haven't eaten any ghost peppers at all. 822 00:33:35,467 --> 00:33:35,964 And my upper lip feels a little spicy right now. 823 00:33:35,964 --> 00:33:37,467 And my upper lip feels a little spicy right now. 824 00:33:37,467 --> 00:33:39,800 Just from it circulating in the air. 825 00:33:39,867 --> 00:33:41,166 [Amanda] Seriously. 826 00:33:41,166 --> 00:33:42,700 [Maneet] When you think of chilies, the first thing 827 00:33:42,767 --> 00:33:44,567 you think of are tropical flavors. 828 00:33:44,567 --> 00:33:50,800 -And to be given passion fruit, which is so incredible. -Yes. It's such a gem. 829 00:33:50,867 --> 00:33:53,100 [Kimberly] I know that passion fruit has a sour taste to it, 830 00:33:53,100 --> 00:33:55,667 so I'm gonna use it for a sauce for my fruit salad. 831 00:33:55,667 --> 00:33:57,300 I add orange juice and the soda, 832 00:33:57,367 --> 00:33:59,367 some Greek yogurt and honey into the blender. 833 00:33:59,367 --> 00:34:01,100 And I add some chopped ghost peppers. 834 00:34:02,266 --> 00:34:03,567 [Maneet] She has used 835 00:34:04,567 --> 00:34:05,964 two ghost peppers. 836 00:34:05,964 --> 00:34:06,367 two ghost peppers. 837 00:34:07,700 --> 00:34:10,367 Two? Oh, my God. 838 00:34:10,367 --> 00:34:12,800 [Maneet] Ghost pepper is called Bhut Jolokia. 839 00:34:12,867 --> 00:34:16,467 Which literally means, you have glimpsed the ghost. 840 00:34:16,467 --> 00:34:18,667 -What? -[Maneet] Let's see if we survive. 841 00:34:18,667 --> 00:34:21,500 -I would like to not become a ghost today. -[Maneet] I know. 842 00:34:21,567 --> 00:34:23,400 It was nice knowing you guys. Adios. 843 00:34:23,467 --> 00:34:25,367 Oh, no. 844 00:34:33,400 --> 00:34:34,667 Five minutes to go, chefs. 845 00:34:37,266 --> 00:34:38,567 [Maneet] Kim has used 846 00:34:39,700 --> 00:34:41,266 two ghost peppers. 847 00:34:42,567 --> 00:34:43,767 [Amanda] Two? 848 00:34:43,767 --> 00:34:46,266 Chef Kim, are you balancing the flavor? 849 00:34:46,767 --> 00:34:49,100 Uh, yes I am. 850 00:34:49,100 --> 00:34:50,867 So, adding a little bit, like, condensed milk 851 00:34:50,867 --> 00:34:52,200 so it's a little bit sweeter into them. 852 00:34:52,800 --> 00:34:54,000 Okay. 853 00:34:54,900 --> 00:34:57,567 [Kimberly] I'm gonna make a sauce for my plantains. 854 00:34:57,567 --> 00:34:59,275 I combined sweet and condensed milk, ghost peppers and some strawberries. 855 00:34:59,275 --> 00:35:01,467 I combined sweet and condensed milk, ghost peppers and some strawberries. 856 00:35:01,467 --> 00:35:04,567 I realized I added ghost peppers into all of my components. 857 00:35:04,567 --> 00:35:06,767 I'm hoping it's not gonna be too spicy. 858 00:35:06,767 --> 00:35:08,600 I have breaking news right now. 859 00:35:09,967 --> 00:35:11,266 [Amanda] Yes? 860 00:35:11,266 --> 00:35:14,300 [Maneet] The count has gone up to six ghost peppers. 861 00:35:15,266 --> 00:35:17,066 While Matt has used two. 862 00:35:18,166 --> 00:35:20,100 It's not in my contract. 863 00:35:22,400 --> 00:35:26,700 [Matt] My souffles are still in the oven and it's critical that I cook them perfectly. 864 00:35:26,767 --> 00:35:28,967 I'm so anxious for him right now. 865 00:35:28,967 --> 00:35:29,275 When he opens that oven, anything could happen. 866 00:35:29,275 --> 00:35:32,166 When he opens that oven, anything could happen. 867 00:35:35,266 --> 00:35:36,667 One minute on the clock, chefs. 868 00:35:37,867 --> 00:35:39,400 [Matt] Yeah baby. 869 00:35:39,467 --> 00:35:41,667 [Fariyal] Well, Chef Matt, just pulled his souffles out of the oven 870 00:35:41,667 --> 00:35:43,967 -and they look pretty damn good to me. -Yeah. 871 00:35:43,967 --> 00:35:45,567 [Amanda] But they could deflate. 872 00:35:48,200 --> 00:35:50,266 [Fariyal] Come one Chefs, you got this. Wrap it up! 873 00:35:50,266 --> 00:35:53,000 Wrap it up! Last minute touches! 874 00:35:53,000 --> 00:35:55,000 [Ted] The clock is ticking away, chefs. 875 00:35:55,000 --> 00:35:58,266 -[Fariyal] Everything should be completed and on the plate. -[Ted] Ten, nine... 876 00:35:58,266 --> 00:35:59,275 -Let's go Kim, let's go Matt, you got this. -[Ted] ...eight, seven, 877 00:35:59,275 --> 00:36:00,266 -Let's go Kim, let's go Matt, you got this. -[Ted] ...eight, seven, 878 00:36:00,266 --> 00:36:05,800 six, five four, three, two, one. 879 00:36:07,100 --> 00:36:08,667 Time's up, please step back. 880 00:36:09,600 --> 00:36:10,500 You did it. 881 00:36:11,066 --> 00:36:12,800 Please don't kill us. 882 00:36:12,867 --> 00:36:14,567 [Amanda] I thought we were gonna have a sweet ending 883 00:36:14,567 --> 00:36:16,667 -but we're having a spicy ending. -[Fariyal] Okay. 884 00:36:16,667 --> 00:36:18,467 This is going to end in tears. 885 00:36:18,467 --> 00:36:20,000 -It's been great, it's been great. -Ours, ours. 886 00:36:20,000 --> 00:36:21,166 [laughing] 887 00:36:23,767 --> 00:36:25,467 [Matt] I'm not thinking about the money. 888 00:36:25,467 --> 00:36:28,900 I want to demonstrate skill and impress 889 00:36:28,967 --> 00:36:29,275 not just the judges but everybody that's watching. 890 00:36:29,275 --> 00:36:31,567 not just the judges but everybody that's watching. 891 00:36:31,567 --> 00:36:35,600 Chef Kim and Chef Matt, we dialed the heat way up 892 00:36:35,700 --> 00:36:39,166 for the dessert round and gave you ghost peppers. 893 00:36:39,166 --> 00:36:44,367 Plus passion fruit, plantains and super spicy citrus soda. 894 00:36:44,367 --> 00:36:45,367 Chef Matt. 895 00:36:45,367 --> 00:36:47,000 I have made for you 896 00:36:47,000 --> 00:36:51,266 a dark chocolate and ghost pepper souffle with macerated tropical fruit. 897 00:36:52,867 --> 00:36:53,800 Okay. 898 00:36:53,867 --> 00:36:57,000 I actually incorporate peppers into... 899 00:36:57,066 --> 00:36:59,275 -You're waiting for Maneet? -I'm waiting for Maneet. 900 00:36:59,275 --> 00:36:59,500 -You're waiting for Maneet? -I'm waiting for Maneet. 901 00:36:59,567 --> 00:37:00,567 Yes. 902 00:37:06,367 --> 00:37:08,867 Technically, this is such a sound souffle. 903 00:37:08,867 --> 00:37:12,867 It's got this wonderful combination of airy but denseness 904 00:37:12,867 --> 00:37:17,667 and that fudginess, chocolate and spice that's a marriage made in heaven. 905 00:37:17,667 --> 00:37:20,266 But this is too much of ghost pepper. 906 00:37:22,700 --> 00:37:26,467 I've had two bites and for me, that's as far as I could go. 907 00:37:26,467 --> 00:37:28,900 But the macerated passion fruit in this tropical fruit... 908 00:37:28,967 --> 00:37:29,275 [Matt] Correct. 909 00:37:29,275 --> 00:37:30,000 [Matt] Correct. 910 00:37:30,000 --> 00:37:31,700 ...is bringing all the cooling notes for me. 911 00:37:32,967 --> 00:37:34,200 -Awesome, thank you. -[Fariyal] Yeah. 912 00:37:34,200 --> 00:37:36,567 I have to commend you for making a beautiful souffle. 913 00:37:36,567 --> 00:37:38,867 I love the tropical fruit for sure. 914 00:37:38,867 --> 00:37:40,867 My favorite thing is chocolate with spice. 915 00:37:40,867 --> 00:37:43,767 I mean, it's just, sort of, like an ancestral thing. 916 00:37:43,767 --> 00:37:45,767 -Yes. -[Amanda] You know, it makes sense. 917 00:37:45,767 --> 00:37:47,300 And I can't eat another bite. 918 00:37:47,367 --> 00:37:48,367 It's torture. 919 00:37:49,166 --> 00:37:51,400 All right. And finally Chef Kim. 920 00:37:51,467 --> 00:37:53,567 Judges, what I made for you guys is fried plantains 921 00:37:54,266 --> 00:37:56,500 with a fruit salad parfait. 922 00:37:59,100 --> 00:37:59,275 So, where do we find the ghost pepper? 923 00:37:59,275 --> 00:38:01,900 So, where do we find the ghost pepper? 924 00:38:01,967 --> 00:38:03,600 Um, everything you eat actually. 925 00:38:08,467 --> 00:38:12,100 Okay, why did you put ghost pepper in every element of this dish? 926 00:38:12,166 --> 00:38:15,367 I, kind of, lost track of time and I put it in everything. 927 00:38:16,667 --> 00:38:19,567 By having ghost pepper in every element you're challenging us... 928 00:38:19,567 --> 00:38:22,100 -[Kimberly] Sorry. -[Amanda] ...the ones that have to eat it. 929 00:38:22,100 --> 00:38:23,967 [Fariyal] It eats very well as a dessert. 930 00:38:23,967 --> 00:38:26,100 Because you're giving us the fat and the sauce. 931 00:38:26,166 --> 00:38:29,275 Which would've helped us with the pain of the ghost peppers. 932 00:38:29,275 --> 00:38:29,867 Which would've helped us with the pain of the ghost peppers. 933 00:38:29,867 --> 00:38:31,767 But you put ghost peppers in there too. 934 00:38:31,767 --> 00:38:35,100 So, there's nowhere I can turn to on this plate for some relief. 935 00:38:36,900 --> 00:38:37,800 I made a bite for you. 936 00:38:38,867 --> 00:38:40,367 [Kimberly] Okay. 937 00:38:40,367 --> 00:38:42,166 Is it super spicy, right? 938 00:38:42,166 --> 00:38:43,467 -You tell me. -[Kimberly] Okay. 939 00:38:50,567 --> 00:38:53,300 I think both of you got carried away with the ghost pepper. 940 00:38:56,100 --> 00:38:57,567 [Ted] We'll name a champ soon. 941 00:38:57,567 --> 00:38:58,667 Thank you, Chefs. 942 00:38:58,667 --> 00:38:59,275 -Thank you. -Thank you so much 943 00:38:59,275 --> 00:38:59,867 -Thank you. -Thank you so much 944 00:38:59,867 --> 00:39:01,000 [Amanda] Thank you. 945 00:39:04,500 --> 00:39:07,500 Judges, how did these two chefs handle the heat? 946 00:39:07,567 --> 00:39:10,367 Whew, how did we handle the heat? 947 00:39:10,367 --> 00:39:11,867 I'm still burning. 948 00:39:11,867 --> 00:39:13,166 I can't hear you, my ears are ringing. 949 00:39:13,166 --> 00:39:14,800 Especially from that last round, the dessert. 950 00:39:14,867 --> 00:39:16,266 Dessert's a wash. 951 00:39:16,266 --> 00:39:17,667 I mean, I'm heartbroken to sit 952 00:39:17,667 --> 00:39:19,567 in front of a chocolate souffle and not be able eat it. 953 00:39:19,567 --> 00:39:20,667 [Fariyal] Right. 954 00:39:20,667 --> 00:39:23,166 Matt started off really strong 955 00:39:23,166 --> 00:39:29,100 with that lump crab meat with just the right amount of Thai chili. 956 00:39:29,166 --> 00:39:29,275 [Fariyal] He presented a tostada and then dipped it in sauce. 957 00:39:29,275 --> 00:39:32,800 [Fariyal] He presented a tostada and then dipped it in sauce. 958 00:39:32,867 --> 00:39:34,667 It soaked up all the juices from the lump crab. 959 00:39:34,667 --> 00:39:37,166 So, we couldn't even eat it that well. 960 00:39:37,166 --> 00:39:38,734 Yeah, and Chef Kim, 961 00:39:38,734 --> 00:39:41,867 - she presented us with these crab dumplings. -[Fariyal] Right. 962 00:39:41,867 --> 00:39:43,867 [Amanda] And they're coated in the spicy cheese curls. 963 00:39:43,867 --> 00:39:45,700 -I just wanted to pop those in my mouth. -Right. 964 00:39:45,767 --> 00:39:49,500 -But, Chef Kim, made a very spicy sauce. -[Fariyal] Right. 965 00:39:49,567 --> 00:39:54,166 So, I do think Chef Kim brought a tiny bit more balance in her entree. 966 00:39:54,166 --> 00:39:58,000 [Maneet] Mmm-hmm, I love the fact that she made curry paste from scratch. 967 00:39:58,000 --> 00:39:59,166 [Amanda] Yeah, very impressive. 968 00:39:59,166 --> 00:39:59,275 [Maneet] Very impressive. 969 00:39:59,275 --> 00:40:00,600 [Maneet] Very impressive. 970 00:40:00,600 --> 00:40:02,767 -[Fariyal] Right. -[Maneet] On the other hand we have Chef Matt. 971 00:40:02,767 --> 00:40:06,200 Who had so many technical moves. 972 00:40:06,266 --> 00:40:09,467 -[Fariyal] Right. -And the amount of habanero that he used was perfect. 973 00:40:09,467 --> 00:40:11,166 Because he took it to the edge. 974 00:40:12,467 --> 00:40:14,867 I think this is going to be a really difficult decision. 975 00:40:14,867 --> 00:40:16,066 Yeah. 976 00:40:21,767 --> 00:40:24,000 [Kimberly] Me and Matt, we did both go a little bit 977 00:40:24,000 --> 00:40:26,000 overboard on the ghost peppers. 978 00:40:26,066 --> 00:40:27,700 It's just really up to the judges now. 979 00:40:29,100 --> 00:40:29,275 [Matt] I feel like I put forth "A" level work every round 980 00:40:29,275 --> 00:40:33,266 [Matt] I feel like I put forth "A" level work every round 981 00:40:33,266 --> 00:40:35,767 and I hope that the judges recognize that. 982 00:40:35,767 --> 00:40:39,166 So, who's dish is on the chopping block? 983 00:40:49,367 --> 00:40:52,100 Chef Kim, you've been chopped. Judges? 984 00:40:52,100 --> 00:40:53,066 [Amanda] Chef Kim, 985 00:40:53,767 --> 00:40:55,867 a flaming hot competition 986 00:40:55,867 --> 00:40:58,266 was something you took very seriously. 987 00:40:58,266 --> 00:40:59,275 In the first round, the sauce that you made was just way too hot. 988 00:40:59,275 --> 00:41:02,700 In the first round, the sauce that you made was just way too hot. 989 00:41:02,767 --> 00:41:06,467 In your entree round, you made a beautiful curry paste. 990 00:41:06,467 --> 00:41:09,967 But again, it was a little too much heat. 991 00:41:11,367 --> 00:41:13,100 And so, we had to chop you. 992 00:41:14,266 --> 00:41:15,367 Thank you so much. 993 00:41:15,367 --> 00:41:17,166 Thank you for being here, chef. 994 00:41:17,166 --> 00:41:18,767 -It was such a pleasure, yeah, thank you. -Pleasure to meet you. 995 00:41:22,467 --> 00:41:25,500 [Kimberly] I might have overpowered on the spice level. 996 00:41:25,567 --> 00:41:28,667 But at my restaurant, customers know that it's gonna be spicy. 997 00:41:28,667 --> 00:41:29,275 So, I'm definitely not gonna tone down my spice level any time soon. 998 00:41:29,275 --> 00:41:31,767 So, I'm definitely not gonna tone down my spice level any time soon. 999 00:41:34,800 --> 00:41:39,166 And that means, Chef Matt Jordan, you are the Chopped champion. 1000 00:41:39,166 --> 00:41:41,266 You've won $10,000. 1001 00:41:41,266 --> 00:41:42,266 Congratulations. 1002 00:41:42,266 --> 00:41:44,667 Yes! Thank you so much! 1003 00:41:44,667 --> 00:41:46,300 -Congratulations. -Whoo! 1004 00:41:46,367 --> 00:41:47,166 Thank you so much. 1005 00:41:48,100 --> 00:41:49,467 I'm so grateful. 1006 00:41:49,467 --> 00:41:52,000 -And the money doesn't hurt either. -[Fariyal] Right. 1007 00:41:52,000 --> 00:41:55,100 [Matt] That $10,000 is going into my savings account 1008 00:41:55,166 --> 00:41:58,000 to sit there and I'm going to look at it and let it make me feel good.