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00:00:02,500 --> 00:00:05,233
[Chris] I'm gonna say
something I haven't said
ever in 15 years.
2
00:00:06,400 --> 00:00:08,100
If it's up to me,
you're not getting chopped.
3
00:00:08,600 --> 00:00:10,400
[Derek] I feel it, baby.
4
00:00:10,400 --> 00:00:12,166
[Izz] The desert is full
of tough people.
5
00:00:12,166 --> 00:00:15,367
[Ashley] I go to my roots
as deep as I possibly can.
6
00:00:15,367 --> 00:00:17,967
[Tony] I try not to hem myself
in by what people say
you can't do.
7
00:00:17,967 --> 00:00:19,166
What is he doing?
What is he doing?
8
00:00:19,166 --> 00:00:20,934
If it doesn't bring that heat,
9
00:00:21,367 --> 00:00:22,367
I don't want it.
10
00:00:22,367 --> 00:00:23,500
[Ted] So much chili smoke.
11
00:00:23,500 --> 00:00:26,000
-[all coughing]
-It's getting hard
to breathe in here.
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00:00:26,266 --> 00:00:28,100
Holy hellfire.
13
00:00:28,100 --> 00:00:30,066
I am good at this.
14
00:00:30,066 --> 00:00:32,634
What they say in the Wild West
is town's only big enough
for one of us.
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00:00:39,667 --> 00:00:42,233
[Derek]
I need a side of bone marrow,
extra butter.
16
00:00:44,400 --> 00:00:47,000
I am the chef-to-be in
the Wild West
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00:00:47,000 --> 00:00:50,467
because I am wild
and I can make anything
out of anything.
18
00:00:50,467 --> 00:00:51,967
Smells like cowboys.
19
00:00:51,967 --> 00:00:54,800
I am the chef of Bacanora
in Phoenix, Arizona.
20
00:00:55,367 --> 00:00:57,867
Hey, I need queso
asadero, stat!
21
00:00:57,867 --> 00:01:00,166
We got the James Beard
semi-finalists
22
00:01:00,166 --> 00:01:03,934
for Best New Restaurant
and the nomination
for Best Chef Southwest.
23
00:01:04,200 --> 00:01:05,400
Ooh, it's toasty.
24
00:01:06,567 --> 00:01:08,567
So I usually cook open fire.
25
00:01:08,567 --> 00:01:11,200
The smell of the smoke,
the heat from the wood,
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00:01:11,200 --> 00:01:13,200
it's the desert,
it's indigenous,
27
00:01:13,200 --> 00:01:16,000
it's all the wonderful things
of the Southwest.
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00:01:16,000 --> 00:01:17,233
Come and get it!
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00:01:22,200 --> 00:01:24,700
I am very competitive
to the point my mother
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00:01:24,700 --> 00:01:26,500
has called me obnoxiously
competitive.
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00:01:26,500 --> 00:01:27,800
Yeah, baby.
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00:01:27,800 --> 00:01:30,600
But I'm here to prove
I'm the best chef
in the Southwest.
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00:01:30,600 --> 00:01:34,400
I'm the executive chef
of Rio Chama Steakhouse
in Santa Fe, New Mexico.
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00:01:34,400 --> 00:01:36,000
Come get a big ol' whiff
of this.
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00:01:36,000 --> 00:01:37,767
Santa Fe is
a huge foodie city.
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00:01:37,767 --> 00:01:40,500
Local cuisine is a lot of
chili peppers, corn, elote,
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00:01:40,500 --> 00:01:42,100
and a mixture of
what's grown in season.
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00:01:42,100 --> 00:01:44,400
My style of cooking is big,
bold flavors.
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00:01:44,400 --> 00:01:47,166
I like to have fun,
be a little creative
with food where I can.
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00:01:47,166 --> 00:01:48,500
I don't care who
they have out there.
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00:01:48,500 --> 00:01:50,166
I think I can beat anybody
they put in front of me.
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00:01:50,166 --> 00:01:51,200
Whoo!
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00:01:54,667 --> 00:01:55,867
[upbeat music playing]
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00:01:58,367 --> 00:02:01,800
[Ashley]
I love Southwest cuisine
because it's indigenous,
45
00:02:01,800 --> 00:02:04,900
it's Mexican,
it's part of my roots.
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00:02:05,266 --> 00:02:07,000
Elk walking in.
47
00:02:07,000 --> 00:02:10,667
I am chef de cuisine at
IV by Brother Luck in
Colorado Springs.
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00:02:10,667 --> 00:02:12,166
I have known I want
to be a chef since
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00:02:12,166 --> 00:02:13,200
I was seven years old.
50
00:02:13,200 --> 00:02:14,400
I love wild game.
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00:02:14,400 --> 00:02:18,967
My style of cooking is stick
to your ribs, smoky, spicy.
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00:02:18,967 --> 00:02:21,600
-There we are.
-Duck, elk, snake.
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00:02:22,066 --> 00:02:23,400
Bringing the heat.
54
00:02:23,400 --> 00:02:26,567
As a Southwestern chef,
I'm not afraid to get down
and dirty.
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00:02:26,567 --> 00:02:27,600
Service.
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00:02:28,166 --> 00:02:29,433
That's that.
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00:02:31,867 --> 00:02:33,367
[Izz] Okay.
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00:02:34,700 --> 00:02:38,000
The desert is a tough place,
and it's full of tough people.
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00:02:38,000 --> 00:02:39,233
And we eat like it.
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00:02:41,800 --> 00:02:43,066
My name is Izz Rivera.
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00:02:43,066 --> 00:02:45,266
I am the chef and owner
of the shop Breakfast
and Lunch,
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00:02:45,266 --> 00:02:47,000
and I'm from Albuquerque,
New Mexico.
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00:02:49,800 --> 00:02:51,300
I cook like I'm from
New Mexico.
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00:02:51,300 --> 00:02:52,900
And since my parents
are from Mexico,
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00:02:52,900 --> 00:02:54,667
a lot of my flavors come
from Mexico as well.
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00:02:54,667 --> 00:02:56,800
That's just what I know
and what I love.
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00:02:58,066 --> 00:03:00,100
I don't hold back when
it comes to flavors.
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00:03:00,100 --> 00:03:01,200
It's gonna be intense.
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00:03:01,200 --> 00:03:05,200
It's gonna be bright, spicy,
in all the right ways.
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00:03:05,200 --> 00:03:07,967
I'm in the perfect position
to represent the Southwest
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00:03:07,967 --> 00:03:10,333
and to elevate what we do.
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00:03:12,600 --> 00:03:13,500
[Ted] Howdy, chefs.
73
00:03:13,500 --> 00:03:14,900
-Hello.
-Hello.
74
00:03:14,900 --> 00:03:15,767
-Hey.
-Welcome.
75
00:03:15,767 --> 00:03:17,667
-Giddy up.
-Giddy up.
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00:03:17,667 --> 00:03:19,900
Welcome to
the Wild Wild West of
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00:03:19,900 --> 00:03:21,967
cooking competitions, anyway.
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00:03:21,967 --> 00:03:24,967
You all share a love
of Southwestern cooking,
79
00:03:24,967 --> 00:03:26,100
as do we.
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00:03:26,100 --> 00:03:28,567
And we can't wait to see you
put your talents to work.
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00:03:28,567 --> 00:03:30,767
-You ready to go?
-Let's go.
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00:03:30,767 --> 00:03:32,000
[Ted] Okay, first basket.
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00:03:35,700 --> 00:03:36,734
Open it up.
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00:03:37,266 --> 00:03:39,200
-Oh, man.
-Oh, my God.
85
00:03:39,200 --> 00:03:41,166
-What is happening here?
-Let's go.
86
00:03:41,166 --> 00:03:44,266
[Ted] You are looking at
a three sisters casserole.
87
00:03:44,266 --> 00:03:45,800
[Tony] Here we go.
88
00:03:45,800 --> 00:03:47,433
[Ted] You also have nopales.
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00:03:47,767 --> 00:03:49,000
Ooh, okay.
90
00:03:49,266 --> 00:03:50,300
[Ted] Fry bread.
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00:03:50,800 --> 00:03:52,266
Fry bread, yeah.
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00:03:52,266 --> 00:03:54,900
-[Ted] And quail.
-Let's go.
93
00:03:54,900 --> 00:03:56,600
Love me some quail.
94
00:03:58,367 --> 00:04:01,000
[Ted]
20-minute appetizer round
95
00:04:01,000 --> 00:04:02,266
starts now.
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00:04:02,266 --> 00:04:04,333
-All right, here we go.
-Let's go.
97
00:04:05,266 --> 00:04:07,300
-Let's go.
-Woo, woo, woo, woo.
98
00:04:08,767 --> 00:04:11,700
Chris, joining you on
the panel for
this special battle,
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00:04:11,700 --> 00:04:14,500
two great Southern chefs,
Food Network star
100
00:04:14,500 --> 00:04:18,166
Chef Eddie Jackson,
and chef and cookbook author
101
00:04:18,166 --> 00:04:20,500
Kelsey Barnard Clark.
Welcome, y'all.
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00:04:20,500 --> 00:04:22,867
-[Eddie] Glad to be here
as usual.
-Glad to be here.
103
00:04:22,867 --> 00:04:26,767
Judges, what are
you looking for in
a great Southwestern dish?
104
00:04:26,767 --> 00:04:28,800
If it doesn't bring that heat
on this table,
105
00:04:28,800 --> 00:04:30,667
-I don't want it.
-Behind.
106
00:04:30,667 --> 00:04:34,300
I agree. I think of grilling,
open fire cooking,
smoke, char.
107
00:04:34,300 --> 00:04:36,667
And I know you're a fan of
fry bread, aren't you?
108
00:04:36,667 --> 00:04:38,100
[Eddie] Love fried bread.
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00:04:38,100 --> 00:04:40,667
So many different cultures
have this style of bread,
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00:04:40,667 --> 00:04:43,367
which is basically
just flour, baking powder,
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00:04:43,367 --> 00:04:44,800
salt, and hot water.
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00:04:45,000 --> 00:04:46,600
Have fun.
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00:04:47,900 --> 00:04:50,667
I'm here to show the world
what Southwestern cuisine
can be.
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00:04:50,667 --> 00:04:53,100
Like, we can turn these
humble ingredients
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00:04:53,100 --> 00:04:54,900
into something
very, very special.
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00:04:56,166 --> 00:04:59,266
For my appetizer,
I am making quail adovada
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00:04:59,266 --> 00:05:00,667
stuffed fry bread
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00:05:00,667 --> 00:05:04,133
with a grilled nopales
pico de gallo.
119
00:05:05,900 --> 00:05:08,667
Adovada is typically
pork cooked down
120
00:05:08,667 --> 00:05:11,367
in a red chili sauce
with dried guajillos
121
00:05:11,367 --> 00:05:12,667
and some chile de arbol.
122
00:05:12,667 --> 00:05:14,500
But I'm using quail.
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00:05:14,500 --> 00:05:17,300
It could be a little spicy
for these folks,
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00:05:17,300 --> 00:05:19,066
but this is how
I would eat it,
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00:05:19,066 --> 00:05:20,500
and that's how
I'm gonna serve it.
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00:05:20,767 --> 00:05:22,734
I am good at this.
127
00:05:24,567 --> 00:05:26,767
I love quail.
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00:05:26,767 --> 00:05:27,667
Yeah.
129
00:05:27,667 --> 00:05:30,367
It's very common where
I am in the South.
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00:05:30,367 --> 00:05:33,066
At least you don't have
to clean the buckshot out
of these quail.
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00:05:33,066 --> 00:05:34,700
Been there, done that.
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00:05:34,700 --> 00:05:36,367
-[Chris]
They're super lean, right?
-Yeah.
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00:05:36,367 --> 00:05:37,433
[Chris] You want to add fat.
134
00:05:37,433 --> 00:05:39,066
You want to cook
the medium rare
or medium, right?
135
00:05:39,066 --> 00:05:40,166
-Yeah.
-Exactly.
136
00:05:42,667 --> 00:05:45,166
[Derek] Quail has a little bit
of gaminess to it.
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00:05:45,166 --> 00:05:48,000
It tastes what a bird
should taste like.
138
00:05:48,000 --> 00:05:51,467
You want a nice hot pan.
Get that caramelization going.
139
00:05:51,467 --> 00:05:54,700
I'm making a roasted quail
over a fried bread sauce
140
00:05:54,700 --> 00:05:57,400
and then top a little bit of
nopal salad.
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00:05:59,166 --> 00:06:02,000
Derek, you got quail on
the grill over there?
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00:06:02,000 --> 00:06:04,300
Oh, yeah.
Is there another way?
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00:06:04,300 --> 00:06:05,533
-[Eddie] I think that's smart.
-[Kelsey] Smart.
144
00:06:05,533 --> 00:06:07,066
[Eddie]
20 minutes, you're not going
to get that much flavor.
145
00:06:07,066 --> 00:06:10,367
-Marinating, you really need
to get some char on it.
-Yeah, I agree.
146
00:06:10,367 --> 00:06:11,767
To get some flavor.
147
00:06:11,767 --> 00:06:13,133
[Derek]
We gonna see about that.
148
00:06:16,467 --> 00:06:17,900
Ashley, what are you making?
149
00:06:17,900 --> 00:06:20,800
I have a little bit of
cardamom and some cloves,
150
00:06:20,800 --> 00:06:23,000
and I'm marinating it
into the quail.
151
00:06:24,166 --> 00:06:27,266
For my appetizer,
I'm making a spiced quail
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00:06:27,266 --> 00:06:30,700
with pickled nopales
and Western caviar.
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00:06:32,767 --> 00:06:35,266
I get a good sear on
the quail,
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00:06:35,266 --> 00:06:38,233
then I throw it in the oven
to get more of a cook.
155
00:06:39,567 --> 00:06:41,767
Right.
156
00:06:41,767 --> 00:06:45,400
Western caviar, it's beans,
it's corn, it's tomatoes,
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00:06:45,400 --> 00:06:46,533
it's squash.
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00:06:46,533 --> 00:06:49,100
So I just take the ingredients
that's in this casserole
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00:06:49,100 --> 00:06:52,300
to a saute pan,
get some heat onto it,
160
00:06:52,300 --> 00:06:53,934
actually season it.
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00:06:56,100 --> 00:07:00,066
Three Sisters casserole,
it's corn and squash
and beans.
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00:07:00,066 --> 00:07:02,500
The Native American culture
is very similar to
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00:07:02,500 --> 00:07:04,900
-how we say what
grows together goes together.
-Yeah.
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00:07:06,166 --> 00:07:08,567
Tony, how you looking?
165
00:07:08,567 --> 00:07:12,266
I'm thinking some pantry quail
with a nopales pico de gallo.
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00:07:12,266 --> 00:07:13,467
Behind, behind.
167
00:07:13,467 --> 00:07:16,567
The quail has to be the star,
so I get a marinade on this.
168
00:07:16,567 --> 00:07:18,667
Quail with a mixture
of ancho chili powder,
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00:07:18,667 --> 00:07:22,033
garlic powder, cumin,
and oregano.
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00:07:22,967 --> 00:07:25,800
Ten minutes left on
the clock, chefs.
Halfway in.
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00:07:27,000 --> 00:07:29,667
[Kelsey]
I tell you what, y'all,
Tony's got his quail down.
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00:07:29,667 --> 00:07:30,533
It looks good.
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00:07:30,533 --> 00:07:32,066
Look, we're halfway through
the round,
174
00:07:32,066 --> 00:07:35,367
and this is the first cheese
he's applying to any
of his ingredients.
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00:07:35,367 --> 00:07:37,166
[Tony] Three sisters casserole
is tough.
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00:07:37,166 --> 00:07:39,233
Trying to figure out what
I'm gonna do with this thing.
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00:07:40,200 --> 00:07:42,100
I'm gonna put it into
a food processor.
178
00:07:42,100 --> 00:07:43,467
Add a little bit
of lime juice,
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00:07:43,467 --> 00:07:44,333
a little bit of
chicken stock.
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00:07:44,333 --> 00:07:46,100
That way I get a nice base
for a sauce.
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00:07:46,100 --> 00:07:47,900
I'm gonna get these nopales
going.
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00:07:48,700 --> 00:07:50,600
I'd like to show people
that New Mexican cooking
183
00:07:50,600 --> 00:07:53,367
can be more than just tacos,
enchiladas, burritos.
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00:07:53,367 --> 00:07:54,567
I'm not quite sure
on this yet.
185
00:07:54,567 --> 00:07:56,266
I'm thinking maybe a sauce,
but...
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00:07:56,266 --> 00:07:59,000
With the nopales,
I want to make
a pico de gallo.
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00:07:59,000 --> 00:08:00,333
But first things first,
I want to make sure
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00:08:00,333 --> 00:08:03,600
I just blanch them just
to get some of that
slime off of them.
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00:08:05,700 --> 00:08:07,567
[Chris] The nopales,
they're basically the paddles
190
00:08:07,567 --> 00:08:09,000
of a prickly pear cactus.
191
00:08:09,000 --> 00:08:11,000
They can be kind of
like okra in terms of
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00:08:11,000 --> 00:08:12,300
-their consistency when
they're cooked.
-Yeah, slimy.
193
00:08:12,300 --> 00:08:14,433
But you also don't have
to cook them.
You can't serve them raw.
194
00:08:14,967 --> 00:08:17,100
Okay, here we go.
195
00:08:17,100 --> 00:08:20,567
The nopales, I need
to cook them hard and fast.
196
00:08:20,567 --> 00:08:23,066
The longer they stay in a pan,
the more slimy they get.
197
00:08:23,066 --> 00:08:24,667
So I really want to get
that char on them.
198
00:08:24,667 --> 00:08:26,600
This is gonna be a pretty
classic pico de gallo.
199
00:08:26,600 --> 00:08:29,200
Onion, tomato,
and a lot of acids.
200
00:08:29,200 --> 00:08:31,000
Let's go, baby, let's go.
201
00:08:31,500 --> 00:08:32,767
[indistinct conversation]
202
00:08:32,767 --> 00:08:34,667
Derek, what are you making?
203
00:08:34,667 --> 00:08:38,066
The fried bread
and the top of the casserole.
204
00:08:38,066 --> 00:08:40,500
Do a little, um,
a bread sauce sort.
205
00:08:40,967 --> 00:08:42,667
That's very smart play.
206
00:08:42,667 --> 00:08:44,800
That's right, that's right,
that's right.
207
00:08:44,800 --> 00:08:48,266
A bread sauce, typical creamy
sauce of olden days
208
00:08:48,266 --> 00:08:51,000
where you have stale bread
and you soak it in something.
209
00:08:51,000 --> 00:08:54,400
I'm gonna use some cream
and cheese to kind of
loosen it up.
210
00:08:55,266 --> 00:08:58,767
Next, I'm sauteing
the Three Sisters casserole
211
00:08:58,767 --> 00:09:01,000
with a little bit of
brown butter and jalapenos.
212
00:09:02,900 --> 00:09:05,600
[Ted]
All right, Derek is taking
his quail off the grill.
213
00:09:05,600 --> 00:09:08,300
He's got a nice amount
of time for that to rest.
214
00:09:08,300 --> 00:09:09,767
[Kelsey]
And now he's pouring
215
00:09:09,767 --> 00:09:12,300
-something with jalapeno
over the top.
-Jalapeno butter.
216
00:09:12,300 --> 00:09:13,867
That is a real smart move.
217
00:09:13,867 --> 00:09:14,800
Okay.
218
00:09:14,800 --> 00:09:16,800
Almost there, almost there,
almost there.
219
00:09:16,800 --> 00:09:18,900
-[Eddie] I'm liking what
Ashley's doing right now.
-[Kelsey] I agree.
220
00:09:18,900 --> 00:09:22,166
[Eddie]
She has that quail sitting in
just a pool of just
221
00:09:22,166 --> 00:09:24,867
fat basting and basting
and basting.
222
00:09:24,867 --> 00:09:25,900
I like that.
223
00:09:26,567 --> 00:09:28,467
Let's go, let's go, let's go.
224
00:09:28,467 --> 00:09:29,533
Ashley, what are you making?
225
00:09:29,533 --> 00:09:31,700
[Ashley]
I'm going to pickle some of
these nopales.
226
00:09:32,567 --> 00:09:33,667
It's gonna be good.
227
00:09:33,667 --> 00:09:36,367
I'm adding some fresh herbs,
white wine vinegar,
228
00:09:36,367 --> 00:09:37,900
and heirloom tomatoes.
229
00:09:39,166 --> 00:09:40,667
How y'all feeling?
230
00:09:40,667 --> 00:09:44,233
Terror, adrenaline,
anxiety just swirling around.
231
00:09:45,500 --> 00:09:47,367
I'm running out of time.
232
00:09:47,367 --> 00:09:49,700
If I don't move quick,
I'm not gonna get
everything on the plate.
233
00:09:50,400 --> 00:09:51,867
Six minutes, 30 seconds.
234
00:09:51,867 --> 00:09:54,900
I was hoping to do more
with the polis,
but my original plan
235
00:09:54,900 --> 00:09:56,767
to make a pico de gallo
is not gonna work.
236
00:09:56,767 --> 00:09:58,467
I know that they're gonna take
long to treat.
237
00:09:58,467 --> 00:10:00,400
I'm kind of stumped on
the fry bread.
238
00:10:01,700 --> 00:10:03,233
I'm feeling all the stress.
239
00:10:06,800 --> 00:10:08,100
Behind you.
240
00:10:08,767 --> 00:10:10,567
I'm going to time check.
241
00:10:10,567 --> 00:10:12,867
Five minutes to go
in this round, chefs.
242
00:10:12,867 --> 00:10:14,800
-Five minutes, heard.
-Heard that.
243
00:10:14,800 --> 00:10:15,934
Trying to make it happen.
244
00:10:16,867 --> 00:10:18,867
[Tony]
The clock is not my friend.
245
00:10:18,867 --> 00:10:21,500
If I don't move fast,
I could be chopped.
246
00:10:21,500 --> 00:10:24,300
I'm going to dress
the nopales real simply,
247
00:10:24,300 --> 00:10:26,667
just lime juice,
salt, and pepper.
248
00:10:26,667 --> 00:10:29,066
Now I have to figure out what
to do with this fry bread.
249
00:10:29,066 --> 00:10:31,700
So I cut it up and deep fry it
to make croutons.
250
00:10:31,700 --> 00:10:33,967
[Eddie]
I'm not a fan of that.
You go and deep fry it.
251
00:10:33,967 --> 00:10:35,567
You're just adding
more oil to it.
252
00:10:35,567 --> 00:10:37,767
It used to be light and airy,
and now it's going to maybe
soak up all that oil.
253
00:10:37,767 --> 00:10:39,133
Exactly.
254
00:10:42,367 --> 00:10:44,867
[Derek] The nopales are going
to add this perfect
255
00:10:44,867 --> 00:10:47,000
refreshing element
to this dish.
256
00:10:47,000 --> 00:10:50,066
I dice up some red onion
and cilantro
257
00:10:50,066 --> 00:10:52,400
and toss that with
a little bit of the nopales.
258
00:10:53,367 --> 00:10:55,467
Three and a half minutes.
259
00:10:55,467 --> 00:10:57,033
I'm ready, y'all.
Where you guys at?
260
00:10:58,000 --> 00:11:01,000
Guys, you only have
three minutes left.
Three minutes.
261
00:11:01,567 --> 00:11:02,600
Behind, behind.
262
00:11:03,200 --> 00:11:05,100
[Izz] Coming down behind.
263
00:11:05,100 --> 00:11:07,266
[Ashley] I checked my quail,
and it's looking real good,
264
00:11:07,266 --> 00:11:09,567
but not really sure what
to do with the fry bread.
265
00:11:09,567 --> 00:11:13,000
It needs to be crispy on
the outside,
so I drop it in the fryer.
266
00:11:13,000 --> 00:11:15,000
-Just under two minutes.
-[Ashley] Two minutes heard.
267
00:11:15,000 --> 00:11:16,667
[Chris] Start plating.
If you haven't started
plating,
268
00:11:16,667 --> 00:11:18,867
it's going to go by
very fast, chefs.
269
00:11:18,867 --> 00:11:21,066
[Izz]
So I grabbed the refried
three sisters casserole.
270
00:11:21,066 --> 00:11:23,166
I'm blending it.
I'm seasoning it.
271
00:11:23,166 --> 00:11:25,600
This is going to be like
a Mexican torta.
272
00:11:25,600 --> 00:11:27,667
You put refried beans
and kind of use it
273
00:11:27,667 --> 00:11:28,900
as a sauce on the bread.
274
00:11:28,900 --> 00:11:31,767
-[Kelsey] All right, y'all.
You got it.
-[Eddie] Let's go.
275
00:11:31,767 --> 00:11:33,867
[Ted] All right, this round
is almost over, chefs.
276
00:11:33,867 --> 00:11:35,166
Let's go, let's go.
277
00:11:35,166 --> 00:11:37,767
Ten, nine, eight,
278
00:11:37,767 --> 00:11:40,000
seven, six,
279
00:11:40,000 --> 00:11:43,166
five, four, three,
280
00:11:43,166 --> 00:11:44,300
two,
281
00:11:44,300 --> 00:11:45,333
one.
282
00:11:46,000 --> 00:11:48,533
-Time's up.
-Whoo, okay.
283
00:11:49,400 --> 00:11:51,400
That's an impressive
first round.
284
00:11:53,266 --> 00:11:55,567
[Tony]
This is easily the fastest
20 minutes of my life
285
00:11:55,567 --> 00:11:57,367
and I'm wondering where
all the time went.
286
00:11:57,367 --> 00:11:59,600
But I feel really good with
the ideas I came up with.
287
00:12:02,867 --> 00:12:04,667
This doesn't make y'all proud
at home.
288
00:12:04,667 --> 00:12:06,166
I don't know what will.
289
00:12:06,166 --> 00:12:07,867
I just wanted to do something
like humble,
290
00:12:07,867 --> 00:12:09,767
something that represented
Albuquerque.
291
00:12:09,767 --> 00:12:11,000
I feel like I did that.
292
00:12:17,500 --> 00:12:20,500
Chefs, you have arrived
at the chopping block.
293
00:12:20,500 --> 00:12:23,000
For the first round of
this Wild West competition,
294
00:12:23,000 --> 00:12:25,767
you got
a Three Sisters casserole,
295
00:12:25,767 --> 00:12:29,600
nopales, fry bread, and quail.
296
00:12:30,200 --> 00:12:32,266
Chef Derek, what do we have?
297
00:12:32,266 --> 00:12:33,867
We got some roasted quail,
298
00:12:33,867 --> 00:12:36,400
bread sauce made of
fry bread
299
00:12:36,400 --> 00:12:38,266
and the topping on
the casserole with
300
00:12:38,266 --> 00:12:39,900
a little nopales salad.
301
00:12:44,567 --> 00:12:47,700
Derek, outstanding job
on the cook of the quail.
302
00:12:47,700 --> 00:12:50,200
I love the little bit
of char that you get.
303
00:12:50,200 --> 00:12:52,667
And then the nopales kind
of lightens everything up.
304
00:12:52,667 --> 00:12:55,367
So this seems like something
I would get in
305
00:12:55,367 --> 00:12:57,200
a Southwest restaurant.
306
00:12:59,066 --> 00:13:01,967
We wanted to feel as if
we could be sitting by
a fire, right?
307
00:13:01,967 --> 00:13:03,600
So you definitely
achieved that.
308
00:13:04,667 --> 00:13:07,467
I love also what you did
with the fried bread
309
00:13:07,467 --> 00:13:10,467
and also utilizing that
Three Sisters casserole with
310
00:13:10,467 --> 00:13:13,066
the topping to make the sauce.
311
00:13:13,066 --> 00:13:15,367
[Chris] Yeah, I love the heat
from the jalapeno that
you're bringing here.
312
00:13:15,367 --> 00:13:17,667
This is a good start
if you had
a few extra minutes.
313
00:13:17,667 --> 00:13:19,700
You move forward,
definitely seasoning and acid.
314
00:13:19,700 --> 00:13:21,367
For sure.
Thank you so much.
315
00:13:21,367 --> 00:13:23,400
All right, Chef,
what would it mean to you
316
00:13:23,400 --> 00:13:24,700
to win this competition?
317
00:13:25,467 --> 00:13:26,600
To win today would be awesome.
318
00:13:26,600 --> 00:13:28,266
I'm the only person here
from Arizona,
319
00:13:28,266 --> 00:13:30,367
and it's a southwestern state.
320
00:13:30,367 --> 00:13:32,600
So to be able to do that
for Arizona here
321
00:13:32,600 --> 00:13:34,600
at Chopped would be great.
322
00:13:35,100 --> 00:13:36,900
Next up, Chef Tony.
323
00:13:36,900 --> 00:13:39,500
Yeah, for you guys today,
we have a spiced-rubbed quail
324
00:13:39,500 --> 00:13:41,266
over a Three Sisters puree
325
00:13:41,266 --> 00:13:44,133
with fried bread croutons
and a nopales salad.
326
00:13:50,300 --> 00:13:51,333
[Eddie] Tony.
327
00:13:51,800 --> 00:13:53,934
Quail, perfectly done.
328
00:13:54,467 --> 00:13:56,867
A nice sear on the outside.
329
00:13:56,867 --> 00:13:59,266
You get some underlying
notes of smokiness
330
00:13:59,266 --> 00:14:01,767
from the chili and the cumin.
331
00:14:01,767 --> 00:14:04,467
I think you nailed
the three sisters
casserole puree.
332
00:14:04,467 --> 00:14:07,166
-Yeah.
-It's got a little underlying
note of sweetness
333
00:14:07,166 --> 00:14:09,367
that I think really works
against that spice rub again
that you made.
334
00:14:09,367 --> 00:14:11,500
Where I run into trouble
is the salad.
335
00:14:11,500 --> 00:14:13,900
It doesn't really read
like a salad to me.
336
00:14:13,900 --> 00:14:15,066
It's just chili and cactus.
337
00:14:15,066 --> 00:14:17,300
And the fried bread croutons,
I don't mind them so much,
338
00:14:17,300 --> 00:14:19,000
but they're just really big.
339
00:14:19,000 --> 00:14:22,000
-Thank you, chef.
-[Kelsey]
My issue is also the salad.
340
00:14:22,000 --> 00:14:24,367
More acid, more salt
all throughout.
341
00:14:24,367 --> 00:14:25,600
Thank you.
342
00:14:25,600 --> 00:14:28,200
Thank you, Chef Tony.
Next up, Chef Ashley.
343
00:14:28,667 --> 00:14:30,166
So this first course is
344
00:14:30,166 --> 00:14:32,800
aromatic spiced quail.
345
00:14:32,800 --> 00:14:35,967
And the bottom is
calabacitas-style
Western caviar.
346
00:14:35,967 --> 00:14:38,166
And then just refried
fried bread.
347
00:14:38,166 --> 00:14:39,533
Just to get a little more
crispiness.
348
00:14:42,367 --> 00:14:44,667
Ashley, it's kind
of astonishing that
349
00:14:44,667 --> 00:14:46,867
you were able to get this
amount of flavor in the quail
350
00:14:46,867 --> 00:14:48,667
in such a short amount
of time.
351
00:14:48,667 --> 00:14:51,667
Those aromatic spices,
it definitely works.
352
00:14:51,667 --> 00:14:53,400
And the three sister
casserole,
353
00:14:53,400 --> 00:14:55,367
the amount of vinegar
that you put inside of it
354
00:14:55,367 --> 00:14:57,100
kind of transformed it into
something else.
355
00:14:57,100 --> 00:15:00,100
A little take on what we call
cowboy caviar, western caviar.
356
00:15:00,100 --> 00:15:01,367
[Eddie]
Cowboy caviar, exactly.
357
00:15:01,367 --> 00:15:03,767
It really plays nicely
with those aromatic spices
358
00:15:03,767 --> 00:15:06,300
-that you have going on
in the quail.
-Thank you.
359
00:15:06,300 --> 00:15:09,266
My biggest thing,
I actually think there
still needs to be more acid.
360
00:15:09,266 --> 00:15:12,066
But everything on here feels
very cowboyish,
361
00:15:12,066 --> 00:15:16,400
by a fire, give us a cup of
something warm or whiskey.
362
00:15:16,400 --> 00:15:18,600
-[all laughing]
-I don't mind it.
363
00:15:19,500 --> 00:15:21,000
[Chris]
I mean, look, it's delicious.
364
00:15:21,000 --> 00:15:23,767
My only issue with it
is there's just so much butter
365
00:15:23,767 --> 00:15:25,500
and also the deep fried bread.
366
00:15:25,500 --> 00:15:27,567
You know, if you move forward,
let's try to just balance out
367
00:15:27,567 --> 00:15:30,000
-the fat and the lean
on your plate.
-Thank you.
368
00:15:30,567 --> 00:15:32,066
[Ted] Finally, Chef Izz.
369
00:15:32,066 --> 00:15:36,967
Today I made for you a quail
adovada stuffed fry bread
370
00:15:36,967 --> 00:15:39,500
with grilled nopal
pico de gallo
371
00:15:39,500 --> 00:15:42,300
and refried
three-sister casserole.
372
00:15:44,567 --> 00:15:47,066
-Where are you from, Chef?
-Albuquerque, New Mexico.
373
00:15:47,066 --> 00:15:49,700
More than anything,
I wanted to represent
where I'm from
374
00:15:49,700 --> 00:15:51,567
and that I wanted
to make humble food
375
00:15:51,567 --> 00:15:53,100
eaten by people at home.
376
00:15:53,100 --> 00:15:55,533
I feel really good that
I did that here in this round.
377
00:15:57,567 --> 00:16:00,200
I think that's
a very interesting way
378
00:16:00,200 --> 00:16:01,967
to use that casserole.
379
00:16:01,967 --> 00:16:03,600
We all kind of were
saying puree it
380
00:16:03,600 --> 00:16:04,767
and make a sauce out of it.
381
00:16:04,767 --> 00:16:07,667
And so I think the fact
that you did that
and you added
382
00:16:07,667 --> 00:16:10,500
some heat to it
was really the kicker there.
383
00:16:10,500 --> 00:16:12,400
Izz, you nailed
this challenge.
384
00:16:13,867 --> 00:16:15,900
[Eddie]
This is amazing gameplay.
385
00:16:15,900 --> 00:16:18,467
I think you utilize each
ingredient beautifully.
386
00:16:18,467 --> 00:16:21,266
You got a heavy char on
the outside of
this fried bread.
387
00:16:21,266 --> 00:16:23,166
But then you also fried
the nopales.
388
00:16:23,166 --> 00:16:24,900
Eating them and getting
these pops of char,
389
00:16:24,900 --> 00:16:26,767
it goes really good with
those sweet tomatoes.
390
00:16:26,767 --> 00:16:30,166
My only knock with this dish
is because the fried bread
is so big,
391
00:16:30,166 --> 00:16:31,567
you need more of that quail.
392
00:16:31,567 --> 00:16:32,734
Heard that.
393
00:16:32,734 --> 00:16:36,166
I love the concept
and the point of view
of a sandwich.
394
00:16:36,166 --> 00:16:37,767
This eats amazing.
395
00:16:37,767 --> 00:16:40,734
I'm going to say something
I haven't said ever
in 15 years.
396
00:16:43,266 --> 00:16:45,200
If it's up to me, you're not
getting chopped this round.
397
00:16:45,367 --> 00:16:46,467
Okay.
398
00:16:46,467 --> 00:16:48,900
I'm just gonna save that
in my brain
399
00:16:48,900 --> 00:16:51,000
to hold on to that
for a while.
400
00:16:52,500 --> 00:16:54,667
That was a great first round.
Unfortunately,
401
00:16:54,667 --> 00:16:57,233
only three of you will get
to make an entree.
402
00:16:58,367 --> 00:17:00,700
I'm not overly confident
by any means.
403
00:17:00,700 --> 00:17:03,367
Definitely some improvements,
obviously some seasoning.
404
00:17:03,367 --> 00:17:05,467
I had it in my mind
not to make it too spicy,
405
00:17:05,467 --> 00:17:07,166
and then it was
not spicy at all.
406
00:17:07,166 --> 00:17:09,600
So that needs to be changed
for the next round.
407
00:17:11,667 --> 00:17:13,867
[Tony] At this moment,
I'm feeling all the stress.
408
00:17:13,867 --> 00:17:15,200
I'm a little worried
about the nopales.
409
00:17:15,200 --> 00:17:17,667
If I could have done
a little more with them,
five more minutes,
410
00:17:17,667 --> 00:17:19,100
I would have been able
to taste a little more
411
00:17:19,100 --> 00:17:20,367
and add a little more to it.
412
00:17:20,367 --> 00:17:21,800
But, you know,
the clock is what it is.
413
00:17:27,000 --> 00:17:30,700
So, whose ditch is
on the chopping block?
414
00:17:32,367 --> 00:17:33,700
[dramatic music playing]
415
00:17:40,667 --> 00:17:42,400
[Ted] Chef Tony,
you've been chopped.
416
00:17:42,800 --> 00:17:44,033
Judges?
417
00:17:44,033 --> 00:17:47,367
Tony, we thought that
your quail was beautifully
seasoned.
418
00:17:47,367 --> 00:17:49,667
The downfall is that
your nopales
419
00:17:49,667 --> 00:17:52,934
wasn't really seasoned,
and it wasn't really a salad.
420
00:17:53,467 --> 00:17:55,233
And so we had to chop you.
421
00:17:57,266 --> 00:17:58,266
[Tony] Well, you never want
to be the first.
422
00:17:58,266 --> 00:18:00,066
It's a little bit of
a tough pill to swallow,
423
00:18:00,066 --> 00:18:01,667
but at the end of the day,
like, I know at least
424
00:18:01,667 --> 00:18:03,634
I put out a good effort,
and I put out
a strong showing.
425
00:18:06,100 --> 00:18:08,367
Chef Derek, Chef Ashley,
Chef Izz,
426
00:18:08,367 --> 00:18:10,166
are you ready for round two?
427
00:18:10,166 --> 00:18:11,200
-Let's go.
-I'm ready.
428
00:18:11,200 --> 00:18:12,033
Giddy up.
429
00:18:12,033 --> 00:18:14,500
Time to take that basket
by the horns.
430
00:18:16,500 --> 00:18:17,900
Check out your ingredients.
431
00:18:19,667 --> 00:18:21,166
-Ooh.
-Hell, yeah.
432
00:18:21,166 --> 00:18:22,166
Okay.
433
00:18:22,166 --> 00:18:24,767
[Ted] What you're looking at
is elk tenderloin.
434
00:18:24,767 --> 00:18:26,567
Yes, please.
435
00:18:26,567 --> 00:18:29,000
Now this is a beautiful sight
to see.
436
00:18:29,000 --> 00:18:30,400
[Ted] Chile ristras.
437
00:18:32,066 --> 00:18:33,700
-Tamales.
-[Ted] Cheese tamales.
438
00:18:33,700 --> 00:18:35,900
-Gorgeous.
-Tamales.
439
00:18:35,900 --> 00:18:38,700
-Ah, prickly pear.
-[Ted] And prickly pear.
440
00:18:39,567 --> 00:18:41,066
There's a lot I can do
with this.
441
00:18:41,066 --> 00:18:43,900
The judges are expecting
entrees in 30 minutes.
442
00:18:46,367 --> 00:18:48,800
-Clock starts now.
-[Kelsey] Hey, let's go.
443
00:18:54,000 --> 00:18:55,200
Really love this basket.
444
00:18:55,200 --> 00:18:56,567
I especially love
the elk tenderloin.
445
00:18:56,567 --> 00:18:57,800
I mean, that's a gift.
446
00:18:57,800 --> 00:18:59,467
[Chris] Very, very lean,
and you want to be very,
very careful
447
00:18:59,467 --> 00:19:00,667
not to overcook it.
448
00:19:00,667 --> 00:19:02,567
Medium rare, medium at most.
449
00:19:02,567 --> 00:19:05,767
[Kelsey] We saw perfect
cooking from the proteins
in this first round.
450
00:19:05,767 --> 00:19:08,266
-Like, I'm expecting that
in the second round.
-Yeah.
451
00:19:08,266 --> 00:19:10,100
But what can they do
with the prickly pear?
452
00:19:10,100 --> 00:19:12,133
-What can they do
with the tamales?
-Yeah.
453
00:19:14,400 --> 00:19:16,500
[Ashley] Elk tenderloin,
it's definitely been
454
00:19:16,500 --> 00:19:18,667
part of my menu.
I know how to break it down.
455
00:19:18,667 --> 00:19:20,367
This is going to be easy.
456
00:19:20,367 --> 00:19:22,867
I'm making a seared
elk tenderloin,
457
00:19:22,867 --> 00:19:25,500
a tamale fritter,
elk demi-glace,
458
00:19:25,500 --> 00:19:27,834
and a prickly pear gel.
459
00:19:28,000 --> 00:19:29,033
Okay.
460
00:19:29,033 --> 00:19:31,767
I'm waiting to cook these
because it's something
461
00:19:31,767 --> 00:19:34,200
that doesn't need to be cooked
well done.
462
00:19:34,200 --> 00:19:36,300
This demi-glace sauce
is going to add
463
00:19:36,300 --> 00:19:39,000
a punch of flavor to
the elk tenderloin.
464
00:19:39,000 --> 00:19:40,300
It's going to be rich.
465
00:19:40,300 --> 00:19:44,300
I'm adding elk tenderloin,
carrot, tomato paste,
466
00:19:44,300 --> 00:19:46,500
my chilies, of course.
467
00:19:46,500 --> 00:19:49,667
[Chris]
Chili ristras is basically
a wreath of hatch chili.
468
00:19:49,667 --> 00:19:52,300
Do get a little bit of spice,
but I think the beauty of it
469
00:19:52,300 --> 00:19:53,533
has this smokiness.
470
00:19:54,367 --> 00:19:55,600
Oh, those chilies.
471
00:20:00,367 --> 00:20:02,166
Let's go, baby.
Let's go.
472
00:20:02,166 --> 00:20:03,967
I'm feeling like I set
the bar pretty high
473
00:20:03,967 --> 00:20:07,433
in the appetizer round,
and I wouldn't have it
any other way.
474
00:20:09,300 --> 00:20:11,867
I am crusting this
elk tenderloin
475
00:20:11,867 --> 00:20:14,367
with a coffee chili rub.
476
00:20:14,367 --> 00:20:17,800
Izz, you seem pretty excited
with those ingredients.
What you doing?
477
00:20:17,800 --> 00:20:20,066
[Izz] I'm doing a chili rub
on my elk
478
00:20:20,066 --> 00:20:23,767
and cheese tamale
polenta situation.
479
00:20:23,767 --> 00:20:26,367
Tamales and polenta,
they're essentially both
480
00:20:26,367 --> 00:20:27,533
dried corn products.
481
00:20:27,533 --> 00:20:30,066
And I add that mascarpone
just to give it a little bit
482
00:20:30,066 --> 00:20:32,200
more body
and a little bit
more richness.
483
00:20:34,867 --> 00:20:37,767
We have an interesting dynamic
is crush the first round,
484
00:20:37,767 --> 00:20:39,467
but that we all have really
high expectations
485
00:20:39,467 --> 00:20:40,700
-for him now, too, right?
-Yeah.
486
00:20:40,700 --> 00:20:43,800
[Kelsey] Although Ashley
and Derek, their cooking
was strong,
487
00:20:43,800 --> 00:20:46,133
and that shows
a lot of promise.
488
00:20:49,166 --> 00:20:51,600
[Derek] Because of how well
Izz did in the first round,
489
00:20:51,600 --> 00:20:54,033
I need to step it up
and really show them
what I got.
490
00:20:54,300 --> 00:20:55,467
All right.
491
00:20:56,467 --> 00:20:59,767
I'm making seared
elk tenderloin over
492
00:20:59,767 --> 00:21:02,500
a roasted poblano
tamale pudding.
493
00:21:06,300 --> 00:21:10,100
-So what do y'all think about
Derek grilling his elk whole?
-I like this.
494
00:21:10,100 --> 00:21:13,000
-And not breaking it down.
-He's basically basting it
whole now
495
00:21:13,000 --> 00:21:14,767
with jalapeno butter.
496
00:21:14,767 --> 00:21:16,867
I think it looks
really beautiful.
497
00:21:16,867 --> 00:21:19,400
All right, just 15 minutes
on the clock.
498
00:21:19,667 --> 00:21:20,867
Heard.
499
00:21:22,667 --> 00:21:25,100
[Eddie] Prickly pear has
a very watered down,
500
00:21:25,100 --> 00:21:26,900
like watermelon
kind of a flavor.
501
00:21:26,900 --> 00:21:29,066
[Kelsey] It lacks the sweet
and the acid that
502
00:21:29,066 --> 00:21:30,367
a traditional fruit would.
503
00:21:30,367 --> 00:21:33,467
Red wine vinegar would even
be wonderful with that.
504
00:21:33,467 --> 00:21:37,000
[Ashley]
I'm adding gelatin sheets
to the prickly pear.
505
00:21:37,000 --> 00:21:39,467
This is going to add
the acidity that Chef Kelsey
506
00:21:39,467 --> 00:21:41,033
was asking in the last round.
507
00:21:41,867 --> 00:21:44,667
Tamales are steamed masa.
508
00:21:44,667 --> 00:21:48,000
It's corn flour,
and it's stuffed with cheese.
509
00:21:48,000 --> 00:21:51,166
First, I get started on
breaking down the tamales,
510
00:21:51,166 --> 00:21:53,934
getting the masa
so I can make
a new dough out of it.
511
00:21:55,867 --> 00:21:57,800
Ashley, what is that that
you put in the pan?
512
00:21:57,800 --> 00:22:00,867
-Kind of like
a tamale fritter.
-Tamale fritter.
513
00:22:00,867 --> 00:22:02,567
-[Ashley] Great.
-Looks great.
514
00:22:02,567 --> 00:22:04,500
-Sauce, too.
-Yeah,
let's keeps them cooked.
515
00:22:05,200 --> 00:22:07,600
Have we seen Ashley cook
her elk yet?
516
00:22:07,600 --> 00:22:10,266
[Ted] It's not cooked,
and we are under
eight minutes.
517
00:22:10,266 --> 00:22:12,367
[Kelsey] I am very concerned.
518
00:22:12,367 --> 00:22:15,000
At this point, I would want
my elk to be resting.
519
00:22:16,867 --> 00:22:20,200
[Ashley] I want the cook on
this elk to be medium rare.
520
00:22:20,400 --> 00:22:21,500
Okay.
521
00:22:21,500 --> 00:22:24,467
So I get a good sear on it.
I add in my butter.
522
00:22:24,467 --> 00:22:26,600
But I cut these things huge.
523
00:22:26,600 --> 00:22:27,867
Come on, guys. Come on.
524
00:22:27,867 --> 00:22:29,567
I underestimated my time.
525
00:22:29,567 --> 00:22:30,867
I should have put them
in the oven,
526
00:22:30,867 --> 00:22:32,800
like I did the quail
in the last round.
527
00:22:33,667 --> 00:22:35,100
Keep going.
528
00:22:38,367 --> 00:22:41,700
[Kelsey]
All right, so Izz has pureed
this prickly pear,
529
00:22:41,700 --> 00:22:43,967
strained it, and he has,
like, a juice.
530
00:22:43,967 --> 00:22:45,367
It's beautiful.
531
00:22:45,367 --> 00:22:48,567
[Izz]
I really want to showcase what
a prickly pear is all about.
532
00:22:48,567 --> 00:22:50,367
Got a lot of brightness,
sweetness,
533
00:22:50,367 --> 00:22:53,500
and it definitely lends itself
to a vinaigrette.
534
00:22:54,266 --> 00:22:57,100
But it needs just
a little more depth,
535
00:22:57,100 --> 00:22:59,800
so just whisk in
some Dijon mustard.
536
00:22:59,800 --> 00:23:00,934
Let's go just like that.
537
00:23:02,100 --> 00:23:04,300
[Eddie] Derek's beautiful dish
in the first round,
538
00:23:04,300 --> 00:23:05,467
but everything was
lacking seasoning.
539
00:23:05,467 --> 00:23:07,734
So I want to see him bring
that seasoning in this round.
540
00:23:09,400 --> 00:23:12,000
The soft macha is going to
accompany the elk beautifully
541
00:23:12,000 --> 00:23:14,667
because the elk has
a natural sweetness to it.
542
00:23:14,667 --> 00:23:17,467
The chilies are working.
Yes, they are.
543
00:23:17,467 --> 00:23:19,967
Salsa macha is
an oil-based salsa seasoned
544
00:23:19,967 --> 00:23:22,300
with chilies and some
sort of nut or seed.
545
00:23:22,300 --> 00:23:24,767
-It's gonna be cashews.
-Ooh, those chilies are nice.
546
00:23:24,767 --> 00:23:28,166
As I'm toasting the chilies,
there's a good bit of smoke.
547
00:23:28,166 --> 00:23:29,166
My nose hurts.
548
00:23:29,166 --> 00:23:30,634
[all coughing]
549
00:23:33,700 --> 00:23:35,166
-Wow.
-It's getting hard
to breathe in here
550
00:23:35,166 --> 00:23:38,066
with so much chili smoke
in the air.
551
00:23:38,066 --> 00:23:40,066
We're bringing the smoke,
as you can tell.
552
00:23:40,066 --> 00:23:41,467
Breathe it in.
553
00:23:42,166 --> 00:23:44,567
[Chris] This is a first
in Chopped history I think,
554
00:23:44,567 --> 00:23:48,467
we can't even get
the... [coughs]
Can't even get our words out.
555
00:23:48,467 --> 00:23:50,367
[Derek]
If you can't handle the heat,
556
00:23:50,367 --> 00:23:52,233
then you don't belong
in the West.
557
00:23:52,967 --> 00:23:54,767
I feel it, baby.
558
00:23:54,767 --> 00:23:56,400
Five minutes, chefs, five.
559
00:23:56,767 --> 00:23:58,400
Heard, five.
560
00:23:58,400 --> 00:24:01,000
[grunts] All right.
561
00:24:01,000 --> 00:24:03,066
-Derek,
I'm watching him move around.
-For sure.
562
00:24:03,066 --> 00:24:04,900
-He's making smart choices.
-[Chris] Yeah, you know what?
563
00:24:04,900 --> 00:24:06,367
-He's making a salad.
-[Kelsey] I love that.
564
00:24:06,367 --> 00:24:07,834
[Chris] And there's herbs in
the salad,
565
00:24:07,834 --> 00:24:12,000
but he chopped everything up,
including the stems,
and I love that move.
566
00:24:12,000 --> 00:24:15,600
[Derek] The prickly pear has
the most berry-like flavor
to it.
567
00:24:15,600 --> 00:24:17,967
I throw it in the pan with
some sherry vinegar
568
00:24:17,967 --> 00:24:20,100
and a little bit of
apricot jam as well.
569
00:24:20,100 --> 00:24:22,033
I'm going to strain
all those seeds out.
570
00:24:23,066 --> 00:24:25,066
He's got his hot
prickly pear,
571
00:24:25,066 --> 00:24:27,367
-so it's going to be
like a wilted salad.
-I love it.
572
00:24:27,367 --> 00:24:29,133
-I love it.
-I love that.
573
00:24:31,200 --> 00:24:33,000
Oh, this is good.
574
00:24:33,000 --> 00:24:35,367
Izz, is your elk in the oven
or resting?
575
00:24:35,367 --> 00:24:37,567
Yeah, resting.
Come on, I'm a professional.
576
00:24:37,567 --> 00:24:38,734
[all] Oh!
577
00:24:39,600 --> 00:24:41,700
[Kelsey] Shots fired.
578
00:24:41,700 --> 00:24:43,667
[Chris] Ashley's tenderloin
is still in the pan.
579
00:24:43,667 --> 00:24:45,600
We have one minute to go.
580
00:24:45,600 --> 00:24:46,600
Go, Ashley!
581
00:24:46,600 --> 00:24:49,200
-Chefs, how are you guys
feeling?
-Feeling hot.
582
00:24:49,200 --> 00:24:50,867
-We're getting there.
-Definitely.
583
00:24:50,867 --> 00:24:52,800
-Let's go, everybody.
-[Kelsey] Finishing touches.
584
00:24:53,367 --> 00:24:54,433
Oh, wow.
585
00:24:54,433 --> 00:24:57,467
[Ted] All right, chefs,
this round will be over in
586
00:24:57,467 --> 00:25:02,300
Ten, nine, eight, seven, six,
587
00:25:02,667 --> 00:25:05,767
five, four, three,
588
00:25:05,767 --> 00:25:08,000
two, one.
589
00:25:08,600 --> 00:25:10,166
-Time's up.
-Wow.
590
00:25:10,166 --> 00:25:12,000
-Great job, Chef.
-[Kelsey] Nice, y'all.
591
00:25:12,000 --> 00:25:14,033
-[Ted] Great job.
-[Kelsey] That was fun
to watch.
592
00:25:14,867 --> 00:25:16,500
Never thought I could make
a demi in 30 minutes.
593
00:25:18,066 --> 00:25:20,500
I think it went great.
Don't tell anybody.
594
00:25:22,467 --> 00:25:25,367
[Izz] I'm a little worried.
I absolutely feel pressure.
595
00:25:25,367 --> 00:25:28,166
The weight of a whole region
on my shoulders,
596
00:25:28,166 --> 00:25:32,767
and I just want to pay service
and respect the ingredients.
597
00:25:32,767 --> 00:25:34,133
Hopefully, I'm the guy
to do it.
598
00:25:44,100 --> 00:25:46,767
Chefs, we challenge you
to make main dishes
599
00:25:46,767 --> 00:25:50,400
with elk tenderloin,
chile ristras,
600
00:25:50,400 --> 00:25:53,667
cheese tamales,
and prickly pear.
601
00:25:53,667 --> 00:25:56,300
All right, Chef Derek,
please tell us about
your dish.
602
00:25:56,567 --> 00:25:58,000
Okie dokie.
603
00:25:58,000 --> 00:26:00,266
I've made a seared
elk tenderloin
604
00:26:00,266 --> 00:26:02,266
sitting over a pudding,
essentially,
605
00:26:02,266 --> 00:26:04,667
of a mixed up tamale
with some burnt poblanos.
606
00:26:04,667 --> 00:26:08,700
And there's a salad tossed
in a prickly pear vinaigrette.
607
00:26:10,900 --> 00:26:15,266
Derek, nothing that's
on this plate seems like
an afterthought.
608
00:26:15,266 --> 00:26:18,200
The elk, the rub on
the outside is spot on.
609
00:26:18,200 --> 00:26:20,200
The cook is about as good
as you can get.
610
00:26:20,200 --> 00:26:22,900
The pudding that you have
doesn't lend any heat
611
00:26:22,900 --> 00:26:25,266
because the heat is coming
from the salsa macha,
612
00:26:25,266 --> 00:26:27,000
and they work
beautifully together.
613
00:26:27,900 --> 00:26:30,767
The pudding on the bottom,
it tastes like masa,
614
00:26:30,767 --> 00:26:33,066
but then you have this
herbaceousness to it.
615
00:26:33,066 --> 00:26:35,967
That prickly pear
you made into a vinaigrette,
616
00:26:35,967 --> 00:26:37,467
that was really smart.
617
00:26:37,467 --> 00:26:38,800
-Beautiful job.
-Thank you so much.
618
00:26:38,800 --> 00:26:40,233
[Chris] Yeah, I am...
619
00:26:41,600 --> 00:26:43,467
This is outstanding.
620
00:26:43,467 --> 00:26:46,066
The heat with these chilies
is just perfect.
621
00:26:46,066 --> 00:26:50,266
I mean, I've got a large pool
of oil at the bottom of
my plate,
622
00:26:50,266 --> 00:26:53,467
but the balance between cool
and hot is delicious.
623
00:26:53,467 --> 00:26:55,500
So you definitely nailed
the Southwest feel for me.
624
00:26:55,500 --> 00:26:56,700
Thanks so much.
625
00:26:57,000 --> 00:26:58,367
Next up, Chef Izz.
626
00:26:58,367 --> 00:27:02,166
So we have a coffee
and chili crusted
elk tenderloin
627
00:27:02,166 --> 00:27:06,567
on a tamale polenta
and a salad with
628
00:27:06,567 --> 00:27:08,200
a prickly pear vinaigrette.
629
00:27:10,367 --> 00:27:11,800
[Eddie] You got
the skills, man.
630
00:27:11,800 --> 00:27:13,467
I'm really digging
this coffee rub that
631
00:27:13,467 --> 00:27:15,467
you have on the outside of
that elk.
632
00:27:15,467 --> 00:27:18,266
It gives it a really deep,
like, smoky char flavor.
633
00:27:18,266 --> 00:27:20,166
And then you get that
sweetness from the inside.
634
00:27:20,166 --> 00:27:21,600
That just kind of almost
brought me back to
635
00:27:21,600 --> 00:27:23,166
my childhood
eating this, right?
636
00:27:23,166 --> 00:27:25,834
The thing that I'm missing is
the chili.
637
00:27:26,066 --> 00:27:27,600
Okay.
638
00:27:27,600 --> 00:27:30,900
[Kelsey]
When you have that molasses,
brown sugar with
639
00:27:30,900 --> 00:27:34,567
an already smoked chili
with coffee,
it just goes better.
640
00:27:34,567 --> 00:27:38,166
It's not unpleasant, though.
It's just lacking a little.
641
00:27:38,166 --> 00:27:39,800
[Chris] I love what you did
with the tamale.
642
00:27:39,800 --> 00:27:42,467
It's creamy, it's unctuous.
It's a great foil for
643
00:27:42,467 --> 00:27:45,934
this prickly pear vinaigrette
you made, which is
outstanding.
644
00:27:47,567 --> 00:27:48,867
[Ted] Thoughts on what
you might do with
645
00:27:48,867 --> 00:27:50,600
the prize money
should you win?
646
00:27:50,600 --> 00:27:53,500
Um, I've been really focusing
in my career to not only be
647
00:27:53,500 --> 00:27:55,400
a good chef,
but I want to be
a great leader.
648
00:27:55,400 --> 00:27:57,767
I know in my career,
my biggest learning
opportunities
649
00:27:57,767 --> 00:27:59,600
have been stepping outside
of New Mexico
650
00:27:59,600 --> 00:28:01,600
and just eating
different cultures.
651
00:28:01,600 --> 00:28:03,567
I want to take the whole staff
on a vacation,
652
00:28:03,567 --> 00:28:05,100
and I want to give that
to them.
653
00:28:05,400 --> 00:28:06,500
Thank you, Chef Izz.
654
00:28:06,800 --> 00:28:08,400
Finally, Chef Ashley.
655
00:28:08,400 --> 00:28:12,000
So we have a seared
elk tenderloin,
656
00:28:12,000 --> 00:28:13,967
a fritter that I made
from the tamales.
657
00:28:13,967 --> 00:28:16,266
The chilies is in
the demi-glace
658
00:28:16,266 --> 00:28:18,834
and prickly pear gel.
659
00:28:20,767 --> 00:28:24,333
Ashley, the very strongest
part of this dish is
the sauce.
660
00:28:25,266 --> 00:28:26,467
Very velvety.
661
00:28:26,467 --> 00:28:28,100
The flavor is there, the salt.
662
00:28:28,100 --> 00:28:31,567
I wouldn't necessarily say
this is a fritter,
but I like it.
663
00:28:31,567 --> 00:28:33,767
You're calling it a fritter,
but it is like polenta.
664
00:28:33,767 --> 00:28:37,300
It's really silky and smooth.
It's delicious.
665
00:28:37,300 --> 00:28:39,900
I have a beautifully
cooked piece of elk
in front of me, so thank you.
666
00:28:39,900 --> 00:28:41,667
The prickly pear sauce
tastes good.
667
00:28:41,667 --> 00:28:43,200
It just seems a little
out of place for me.
668
00:28:43,200 --> 00:28:45,767
-But overall,
I love this dish.
-Thank you.
669
00:28:45,767 --> 00:28:47,667
The seasoning
on the tenderloin,
670
00:28:47,667 --> 00:28:49,967
I think, is really,
really good.
671
00:28:49,967 --> 00:28:52,500
As you can see,
my tenderloin is under.
672
00:28:53,367 --> 00:28:54,867
I think the thing that
brings everything together
673
00:28:54,867 --> 00:28:56,367
is this demi that you have.
674
00:28:56,367 --> 00:28:58,667
Seems like you have more
than 30 minutes.
675
00:28:58,667 --> 00:29:00,700
Chef Ashley, if you were
to go on and win this thing,
676
00:29:00,700 --> 00:29:01,667
you'd get a prize.
677
00:29:01,667 --> 00:29:03,300
Any thoughts on what
you might do with that?
678
00:29:03,300 --> 00:29:05,867
The prize money would go
to my family
679
00:29:05,867 --> 00:29:08,166
because they are
my biggest supporters.
680
00:29:08,166 --> 00:29:11,800
I would not be standing here
today if I didn't have them.
681
00:29:12,567 --> 00:29:13,900
Chef Ashley, thank you.
682
00:29:14,300 --> 00:29:16,600
[dramatic music playing]
683
00:29:16,600 --> 00:29:20,000
[Ashley]
They love the ingredients
and the flavor profiles,
684
00:29:20,000 --> 00:29:23,200
but the cook on my elk
was way underdone.
685
00:29:23,200 --> 00:29:25,300
I should have started it
a lot earlier.
686
00:29:26,600 --> 00:29:29,467
[Izz]
I think maybe it's between me
and Ashley.
687
00:29:29,467 --> 00:29:31,800
The type of rub I used kind of
lended itself to be
688
00:29:31,800 --> 00:29:35,200
a little too bitter,
so I hope that doesn't
send me packing.
689
00:29:39,700 --> 00:29:42,133
Whose dish is on
the chopping block?
690
00:29:51,367 --> 00:29:53,400
Chef Ashley,
you've been chopped.
691
00:29:53,400 --> 00:29:54,667
Judges?
692
00:29:54,667 --> 00:29:58,100
Chef Ashley, the seasoning on
the elk tenderloin
was perfect.
693
00:29:58,100 --> 00:30:00,800
Unfortunately, you severely
undercooked the elk,
694
00:30:00,800 --> 00:30:02,867
and the prickly pear gel
just didn't seem to have
695
00:30:02,867 --> 00:30:04,400
a place on the plate,
696
00:30:04,400 --> 00:30:06,400
and so we had to chop you.
697
00:30:07,100 --> 00:30:08,100
Heard.
698
00:30:08,100 --> 00:30:09,867
Thank you.
699
00:30:09,867 --> 00:30:12,166
My family is definitely
gonna be proud of me.
700
00:30:12,166 --> 00:30:13,567
They've told me
a million times,
701
00:30:13,567 --> 00:30:16,133
get Chopped the first round
or win.
702
00:30:16,767 --> 00:30:18,133
They're gonna be very proud.
703
00:30:23,500 --> 00:30:26,967
Chef Derek, Chef Izz,
any words of wisdom
704
00:30:26,967 --> 00:30:29,100
or warning for each other?
705
00:30:29,100 --> 00:30:31,000
It's high noon,
and I'm ready for a duel.
706
00:30:31,467 --> 00:30:32,667
I'm your huckleberry.
707
00:30:32,667 --> 00:30:33,900
[Ted] All right.
708
00:30:33,900 --> 00:30:36,834
Let's see what you've got for
this Wild West dessert round.
709
00:30:38,867 --> 00:30:40,300
Let's see those ingredients.
710
00:30:42,667 --> 00:30:44,166
[laughs]
711
00:30:44,166 --> 00:30:46,233
You've got white chocolate
chips.
712
00:30:46,767 --> 00:30:48,600
[Izz] Cool. Great.
713
00:30:48,600 --> 00:30:52,266
-Ruby red grapefruit.
-Delicious-looking grapefruit.
714
00:30:52,266 --> 00:30:54,367
Absolutely loves that.
715
00:30:54,367 --> 00:30:57,266
-Mesquite flower.
-Mesquite flower?
716
00:30:57,266 --> 00:30:59,800
-Okay.
-What in the hellfire?
717
00:30:59,800 --> 00:31:03,000
And I spy more cacti
718
00:31:03,000 --> 00:31:04,600
cactus macarons.
719
00:31:04,600 --> 00:31:07,233
[Izz] Okay.
I have no idea what that is.
720
00:31:08,166 --> 00:31:10,500
-This is...
-It's a good one.
721
00:31:10,500 --> 00:31:13,500
[Ted] 30 minutes to whip up
exquisite desserts.
722
00:31:14,500 --> 00:31:15,734
Clock starts now.
723
00:31:16,300 --> 00:31:18,033
I feel it, baby.
724
00:31:19,667 --> 00:31:21,033
Behind you.
725
00:31:21,033 --> 00:31:23,300
-[Chris] This is a special,
special dessert round.
-[Kelsey] Yeah.
726
00:31:23,300 --> 00:31:26,166
These two guys have been
just crushing it all day.
727
00:31:26,166 --> 00:31:27,700
[Kelsey] They both are from
the Southwest,
728
00:31:27,700 --> 00:31:29,500
but so different,
their takes on it, right?
729
00:31:29,500 --> 00:31:32,867
-Which I love that.
-Arizona versus New Mexico.
730
00:31:32,867 --> 00:31:35,600
I think this is very much
a head-to-head battle.
731
00:31:35,600 --> 00:31:37,100
What they say in
the Wild West,
732
00:31:37,100 --> 00:31:39,266
-this town's only big enough
for one of us.
-Yeah.
733
00:31:39,266 --> 00:31:40,934
[all laughing]
734
00:31:43,567 --> 00:31:48,667
Mesquite flour is the pod
from the mesquite tree.
735
00:31:48,667 --> 00:31:51,100
It's toasted, dried,
and then ground up into
736
00:31:51,100 --> 00:31:52,667
a very fine powder.
737
00:31:52,667 --> 00:31:55,133
Almost warm spice vibes.
738
00:31:55,667 --> 00:31:57,667
Hey, Derek, what we make?
739
00:31:57,667 --> 00:32:00,266
We're gonna do a little
Western clafoutis.
740
00:32:00,266 --> 00:32:02,000
Mesquite's gonna go great
in this.
741
00:32:02,000 --> 00:32:03,266
[Kelsey] Oh, that is smart.
742
00:32:03,266 --> 00:32:04,867
[Chris] Clafoutis is like
an egg custard.
743
00:32:04,867 --> 00:32:05,867
I love clafoutis.
744
00:32:06,867 --> 00:32:10,467
[Derek] The clafoutis is
a baked custard cake
745
00:32:10,467 --> 00:32:11,767
with fruits in it.
746
00:32:11,767 --> 00:32:14,133
I'm going to use
these wonderful dates.
747
00:32:15,200 --> 00:32:17,767
While I'm making
the clafoutis,
748
00:32:17,767 --> 00:32:20,300
I'm trying to figure out
what to do with
the cactus macarons.
749
00:32:20,300 --> 00:32:22,400
I have no idea
where they're going.
750
00:32:23,867 --> 00:32:26,166
I'm feeling the most pressure
in this round.
751
00:32:26,166 --> 00:32:29,066
If I were to win today,
I would find myself on
752
00:32:29,066 --> 00:32:32,166
a vacation or an adventure
with my wife,
753
00:32:32,166 --> 00:32:34,634
having fun and getting
into shenanigans.
754
00:32:37,367 --> 00:32:40,467
I want more smokiness
in the clafoutis.
755
00:32:40,467 --> 00:32:43,000
So I go and grab some
sweet blue chips.
756
00:32:44,000 --> 00:32:45,367
Chillin', baby. Chillin'.
757
00:32:47,700 --> 00:32:50,467
He just basically burnt
that mesquite and put it right
in the oven,
758
00:32:50,467 --> 00:32:52,000
so it's smoking in the oven
right now.
759
00:32:52,000 --> 00:32:53,367
-Really cool.
-Wow.
760
00:32:53,367 --> 00:32:55,634
-I haven't seen that done yet.
-Oh, that smells good.
761
00:32:59,100 --> 00:33:01,166
[Izz]
I haven't been playing it safe
this whole time.
762
00:33:01,166 --> 00:33:03,600
My food is a lot like me.
763
00:33:03,600 --> 00:33:05,166
It's strong,
it's in your face,
764
00:33:05,166 --> 00:33:06,400
and I'm not holding back.
765
00:33:08,667 --> 00:33:10,300
Izz, what's going on, my man?
766
00:33:10,300 --> 00:33:13,266
I'm making a buttermilk
biscuit with some of that
767
00:33:13,266 --> 00:33:15,300
mesquite flour
and white chocolate.
768
00:33:15,300 --> 00:33:17,100
I make regular
buttermilk biscuits
769
00:33:17,100 --> 00:33:19,266
every day at my restaurant,
so I'm going to have
770
00:33:19,266 --> 00:33:21,867
to make this more of
a dessert biscuit.
771
00:33:21,867 --> 00:33:24,600
I mix regular flour
with mesquite flour,
772
00:33:24,600 --> 00:33:26,967
cold butter, buttermilk,
and I'm going to add
773
00:33:26,967 --> 00:33:28,800
the white chocolate chips
for some sweetness.
774
00:33:28,800 --> 00:33:31,667
[Kelsey]
I'm also concerned about
the 50-50 AP to mesquite.
775
00:33:31,667 --> 00:33:34,266
-That mesquite flour is wetter
and denser than AP.
-[Chris] Yeah.
776
00:33:34,266 --> 00:33:38,000
And you definitely want a dry,
light flour for a biscuit.
777
00:33:40,166 --> 00:33:42,233
All right, chefs,
20 minutes on the clock.
778
00:33:46,166 --> 00:33:48,667
[Chris]
White chocolate, of course,
isn't chocolate, right?
779
00:33:48,667 --> 00:33:51,166
It's basically cocoa butter
and vanilla and sugar.
780
00:33:51,166 --> 00:33:53,266
-Very, very, like, sweet.
-Yeah.
781
00:33:53,266 --> 00:33:56,767
So you really want
to pair that with something
that's kind of tart.
782
00:33:56,767 --> 00:33:58,567
I think the grapefruit
is something that could work
783
00:33:58,567 --> 00:33:59,667
really well with it.
784
00:33:59,667 --> 00:34:01,367
But the thing about
these ruby reds
785
00:34:01,367 --> 00:34:03,967
are that they're not as bitter
as a regular grapefruit,
786
00:34:03,967 --> 00:34:06,600
-but they're perfect
for a dessert.
-Yep, yep.
787
00:34:08,367 --> 00:34:10,767
[Derek] Grapefruit
and white chocolate,
they're not friends.
788
00:34:10,767 --> 00:34:12,166
They don't go together.
789
00:34:12,166 --> 00:34:14,333
But today, they're going
to play together.
790
00:34:15,100 --> 00:34:17,166
I start with some heavy
whipping cream
791
00:34:17,166 --> 00:34:19,200
with some vanilla
and grapefruit juice.
792
00:34:19,200 --> 00:34:21,700
And then I add
my white chocolate ganache.
793
00:34:22,300 --> 00:34:23,900
[Ted]
Nice vanilla whipped cream.
794
00:34:23,900 --> 00:34:25,367
[Chris]
I like the plain vanilla
because there's a lot of
795
00:34:25,367 --> 00:34:26,867
vanilla in
the white chocolate.
796
00:34:26,867 --> 00:34:28,300
-There's a lot of vanilla
in the macaroon.
-[Kelsey] Right.
797
00:34:28,300 --> 00:34:30,367
And I love cream
with grapefruit.
798
00:34:30,367 --> 00:34:31,800
It just, it's so tart.
799
00:34:31,800 --> 00:34:33,100
[indistinct chatter]
800
00:34:33,100 --> 00:34:37,166
[Derek]
I'm making candied grapefruit
peel with some tequila,
801
00:34:37,166 --> 00:34:39,233
agave,
and a little bit of water.
802
00:34:41,600 --> 00:34:43,500
[exclaims]
803
00:34:45,166 --> 00:34:48,000
[Izz] I want to make
a tequila grapefruit jam,
804
00:34:48,000 --> 00:34:50,867
so I cook
the grapefruit down,
805
00:34:50,867 --> 00:34:54,200
and tequila is going
to bring another depth
of flavor to it.
806
00:34:54,200 --> 00:34:56,166
And then I add a touch
of apricot jam.
807
00:34:56,166 --> 00:34:58,567
I blend it.
It really gives me
that thickness
808
00:34:58,567 --> 00:34:59,767
that I'm looking for.
809
00:35:02,367 --> 00:35:04,767
I'm checking my biscuits,
and I'm immediately hit with,
810
00:35:04,767 --> 00:35:06,266
like, a smoky smell.
811
00:35:06,266 --> 00:35:08,133
And that's, that's bad.
812
00:35:09,200 --> 00:35:11,900
-Is that color because of
the flour?
-That's burnt, I think.
813
00:35:11,900 --> 00:35:13,533
Uh-oh.
814
00:35:14,767 --> 00:35:17,900
[Izz] I didn't come this far
to be taken out
by burnt biscuits.
815
00:35:17,900 --> 00:35:19,333
It's something I do every day.
816
00:35:21,166 --> 00:35:23,000
This is the first time today
where Izz seems
817
00:35:23,000 --> 00:35:24,233
a little bit flustered.
818
00:35:24,233 --> 00:35:27,800
[Izz] I have to nail
this dessert,
or I'm going home.
819
00:35:29,166 --> 00:35:30,734
Behind you.
820
00:35:32,967 --> 00:35:35,000
[Izz]
I'm checking my biscuits,
and I look at the inside.
821
00:35:35,000 --> 00:35:36,900
They're all the way done,
but they're not burned.
822
00:35:36,900 --> 00:35:38,900
So while I'm relieved,
I'm still worried
823
00:35:38,900 --> 00:35:41,133
I used too much
mesquite flour.
824
00:35:42,266 --> 00:35:44,634
Chef, less than five minutes
to finish this up.
825
00:35:44,767 --> 00:35:45,800
Groovy.
826
00:35:46,200 --> 00:35:47,700
What are you?
827
00:35:48,467 --> 00:35:50,300
[Kelsey] The thing I love
about macaroons is
828
00:35:50,300 --> 00:35:52,100
they're crunchy and chewy
at the same time.
829
00:35:52,100 --> 00:35:54,100
I think maybe not
overcomplicating
that ingredient
830
00:35:54,100 --> 00:35:55,634
-[Eddie] Yeah.
-might be the best route.
831
00:35:57,266 --> 00:35:59,100
Coming now.
832
00:35:59,100 --> 00:36:01,300
Derek's going on the blast
chiller with his clafoutis.
833
00:36:01,300 --> 00:36:02,467
He's looking good.
834
00:36:02,467 --> 00:36:04,200
Tick tock, tick tock,
tick tock.
835
00:36:06,900 --> 00:36:08,300
[Izz] I pull the macarons
out of the oven.
836
00:36:08,300 --> 00:36:10,467
I get them
and my graham crackers
837
00:36:10,467 --> 00:36:11,967
into a food processor.
838
00:36:11,967 --> 00:36:13,000
I blitz it.
839
00:36:13,000 --> 00:36:16,133
The taste of the macarons
is not overpowering.
840
00:36:18,667 --> 00:36:21,100
[Derek]
These damn macarons
just don't belong anywhere.
841
00:36:21,100 --> 00:36:24,400
And I throw them in
the food processor.
842
00:36:24,400 --> 00:36:27,200
What is Derek doing out
with the macaron?
843
00:36:27,200 --> 00:36:29,367
-[Kelsey] I have no idea.
-[Eddie] It looks electric.
844
00:36:29,367 --> 00:36:31,500
He's putting it on
a sheet tray,
I guess, going in the oven.
845
00:36:33,567 --> 00:36:35,667
I'm a little nervous
for Derek, for real.
846
00:36:35,667 --> 00:36:36,667
Where's his clafoutis?
847
00:36:36,667 --> 00:36:38,100
[Chris] I think it's in
the blast chiller still.
848
00:36:38,100 --> 00:36:39,133
[exclaims]
849
00:36:39,500 --> 00:36:40,834
Come on, Derek.
850
00:36:42,500 --> 00:36:44,767
[Izz] I'm going to use
the white chocolate to add
851
00:36:44,767 --> 00:36:47,767
a glaze over the top of
my biscuit with lime zest.
852
00:36:47,767 --> 00:36:50,667
-One minute on
the clock, folks.
-All right, y'all.
853
00:36:50,667 --> 00:36:53,266
-[Eddie] Let's go.
-[Kelsey] You got it.
Put your spurs on.
854
00:36:53,266 --> 00:36:54,700
[Ted] Get it done.
Get it done.
855
00:36:56,100 --> 00:36:59,200
Here we go, chefs.
Final seconds
of the final round.
856
00:36:59,200 --> 00:37:02,600
10, nine, eight,
857
00:37:02,600 --> 00:37:04,367
-seven...
-Let's go, let's go.
858
00:37:04,367 --> 00:37:07,767
Six, five, four, three
859
00:37:07,767 --> 00:37:09,900
two, one.
860
00:37:10,467 --> 00:37:13,400
-Time's up.
-[all clapping]
861
00:37:16,100 --> 00:37:17,767
[Derek]
I'm worried about
the clafoutis.
862
00:37:17,767 --> 00:37:19,967
It is too warm
with this sauce.
863
00:37:19,967 --> 00:37:21,367
It's gonna come off
a little bit looking like
864
00:37:21,367 --> 00:37:23,033
some sort of clafoutis soup.
865
00:37:24,667 --> 00:37:27,300
[Izz] I definitely overdid
the char on the outside
of the biscuits,
866
00:37:27,300 --> 00:37:30,233
but hopefully did all right
with the other ingredients.
867
00:37:36,066 --> 00:37:39,700
Chef Derek and Chef Izz,
you pulled together desserts
868
00:37:39,700 --> 00:37:43,166
with white chocolate chips,
ruby red grapefruit,
869
00:37:43,166 --> 00:37:47,166
mesquite flour,
and cactus macarons.
870
00:37:47,166 --> 00:37:49,500
So what's for dessert,
Chef Derek?
871
00:37:49,500 --> 00:37:53,200
You have a major date
and mesquite spice clafoutis,
872
00:37:53,200 --> 00:37:57,000
a white chocolate crema,
and then there's some
candied grapefruit.
873
00:38:00,166 --> 00:38:04,367
Derek, the texture of it,
the caramel that you have,
874
00:38:04,367 --> 00:38:06,934
and then this glaze
that you have on top,
875
00:38:08,200 --> 00:38:10,100
it is phenomenal.
876
00:38:10,100 --> 00:38:11,867
Looking at it, you think
there's going to be sweet
877
00:38:11,867 --> 00:38:13,066
on top of sweet
on top of sweet.
878
00:38:13,066 --> 00:38:15,600
But actually, you get
a little bit of kind of
smokiness
879
00:38:15,600 --> 00:38:16,967
from that mesquite flour.
880
00:38:16,967 --> 00:38:18,600
It is so well balanced.
881
00:38:18,900 --> 00:38:20,567
Thank you so much.
882
00:38:20,567 --> 00:38:23,367
The only miss for me is
the macaroons on the bottom.
883
00:38:23,367 --> 00:38:25,166
Don't know what you were
trying to do with it.
884
00:38:25,166 --> 00:38:26,800
They're just kind of there.
885
00:38:26,800 --> 00:38:28,567
For me, it is a little bit
on the sweet side,
886
00:38:28,567 --> 00:38:30,266
and I think it's just
a ratio thing.
887
00:38:30,266 --> 00:38:32,166
This white chocolate creme
has a lot of it,
888
00:38:32,166 --> 00:38:35,767
but really hard basket,
and I think you did
a really great job.
889
00:38:35,767 --> 00:38:36,800
Thank you.
890
00:38:37,166 --> 00:38:38,600
Finally, Chef Izz.
891
00:38:38,600 --> 00:38:42,900
Uh, I made for you
a mesquite flour
buttermilk biscuit
892
00:38:42,900 --> 00:38:47,166
in a tequila grapefruit jam
and a lime
893
00:38:47,166 --> 00:38:48,967
white chocolate glaze
on top with
894
00:38:48,967 --> 00:38:52,600
a graham cracker
cactus macaron crumble.
895
00:38:52,600 --> 00:38:54,567
I like the fact that
you made this delicious
896
00:38:54,567 --> 00:38:57,100
ruby red jam
and then this
897
00:38:57,100 --> 00:38:58,767
really sweet curd situation
going on,
898
00:38:58,767 --> 00:39:00,967
but you paired it
with tart fruits.
899
00:39:00,967 --> 00:39:03,867
-They play so well together.
-Heard that.
900
00:39:03,867 --> 00:39:06,800
But I think the macaroon
crumble turned out quite nice.
901
00:39:06,800 --> 00:39:08,967
But I think the biggest issue
is definitely the biscuit
902
00:39:08,967 --> 00:39:10,900
in the terms of
the mesquite flour.
903
00:39:12,166 --> 00:39:14,467
It's so smoky, it's kind of
overwhelming everything.
904
00:39:14,467 --> 00:39:16,467
If you had changed that ratio
a little bit,
905
00:39:16,467 --> 00:39:19,667
this would be another
third crushing round in a row.
906
00:39:19,667 --> 00:39:21,266
But you set a really high bar
for yourself
907
00:39:21,266 --> 00:39:23,233
-in the first two rounds.
-I'll take it.
908
00:39:24,567 --> 00:39:28,100
All right, it's almost time
to name the Chopped champion.
909
00:39:28,100 --> 00:39:29,300
We'll call you back soon.
910
00:39:32,767 --> 00:39:35,000
Judges, really interesting
baskets
911
00:39:35,000 --> 00:39:37,166
for our Southwestern-themed
competition.
912
00:39:37,166 --> 00:39:38,300
What were the highlights?
913
00:39:38,300 --> 00:39:42,567
First thing on my mind is
Izz's fried bread sandwich.
914
00:39:42,567 --> 00:39:44,000
Oh, it was so good.
915
00:39:44,000 --> 00:39:47,100
One of the best things
I've had in this kitchen
in a really long time.
916
00:39:47,100 --> 00:39:48,567
Which isn't to say
that Derek's dish
917
00:39:48,567 --> 00:39:51,000
wasn't good,
because it wasn't bad.
918
00:39:51,000 --> 00:39:53,367
[Kelsey] Very, very creative,
but the flavors
919
00:39:53,367 --> 00:39:56,567
and the seasoning was just
very one-note.
920
00:39:56,567 --> 00:39:59,266
-But Derek's second dish,
that elk with the bread
-Yeah.
921
00:39:59,266 --> 00:40:01,300
on the bottom
and all the herbs,
922
00:40:01,300 --> 00:40:03,900
it just was one of
those things that
I would create again.
923
00:40:03,900 --> 00:40:05,867
[Chris]
He made that tamale pudding.
924
00:40:05,867 --> 00:40:07,166
-Astounding.
-[Eddie] Yeah.
925
00:40:07,166 --> 00:40:10,600
I don't think Izz did
as much as Derek did
in the second round,
926
00:40:10,600 --> 00:40:13,467
but Izz's dish was amazing.
927
00:40:13,467 --> 00:40:15,867
The tamale polenta that
tasted like cheese grits,
928
00:40:15,867 --> 00:40:16,967
I thought was delicious.
929
00:40:16,967 --> 00:40:19,967
The choice of using
the chili added as
a spice rub,
930
00:40:19,967 --> 00:40:21,266
which I think is beautiful
with the coffee,
931
00:40:21,266 --> 00:40:24,967
but using that brown sugar,
you totally lost all
of that spice.
932
00:40:24,967 --> 00:40:26,000
[both] Yeah.
933
00:40:27,667 --> 00:40:29,300
[dramatic music playing]
934
00:40:33,100 --> 00:40:35,767
[Izz]
I feel like I did bright,
bold flavors.
935
00:40:35,767 --> 00:40:37,500
I put the Southwest
on three plates,
936
00:40:37,500 --> 00:40:39,233
and I deserve
to be the winner.
937
00:40:40,767 --> 00:40:43,266
[Derek]
I think Izz and I have pretty
much been neck and neck.
938
00:40:43,266 --> 00:40:44,767
I'm hoping
I can edge them out,
939
00:40:44,767 --> 00:40:47,700
and I think I did that
with this dessert.
940
00:40:49,467 --> 00:40:53,100
So whose dish is on
the chopping block?
941
00:41:03,567 --> 00:41:05,567
Chef Izz, you've been chopped.
942
00:41:05,567 --> 00:41:06,700
Judges?
943
00:41:06,700 --> 00:41:10,000
[Kelsey]
Izz, first course, so strong.
944
00:41:10,000 --> 00:41:12,166
Second course, same thing.
945
00:41:12,166 --> 00:41:13,667
But really,
it was the third dish
946
00:41:13,667 --> 00:41:15,367
that separated
the two of y'all.
947
00:41:15,367 --> 00:41:17,600
The real issue was
that mesquite flour
948
00:41:17,600 --> 00:41:21,066
in the biscuit was just
very overpoweringly smoky.
949
00:41:21,066 --> 00:41:23,400
And so we had to chop you.
950
00:41:23,767 --> 00:41:25,166
Beautiful work, brother.
951
00:41:25,166 --> 00:41:26,700
-Thanks, buddy.
-Thank you. Congrats.
952
00:41:26,700 --> 00:41:29,800
[Izz] I came here to win,
but I also lost to a dude
953
00:41:29,800 --> 00:41:32,233
who cooked his butt off.
Like, I can't be mad at that.
954
00:41:33,300 --> 00:41:35,800
And that means,
Chef Derek Christensen,
955
00:41:35,800 --> 00:41:39,066
-you are the Chopped Champion.
Well done.
-[all cheering]
956
00:41:39,066 --> 00:41:41,800
You roped the judges in
with an amazing meal,
957
00:41:41,800 --> 00:41:45,000
and now you're riding off into
the sunset with $10,000.
958
00:41:45,000 --> 00:41:46,367
It's been an amazing day.
959
00:41:46,367 --> 00:41:49,567
It's been a ton of fun
cooking in here in general,
960
00:41:49,567 --> 00:41:51,367
but that's icing on top.
961
00:41:51,367 --> 00:41:52,767
I won it all.
962
00:41:52,767 --> 00:41:55,367
I have proven today
that I am one of
963
00:41:55,367 --> 00:41:56,767
the top competitors
in the West.