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.