1 00:00:01,001 --> 00:00:03,669 [man] Barbeque is almost embedded in your soul. 2 00:00:03,736 --> 00:00:07,317 [woman] I love the heat, the fire, the intensity. 3 00:00:07,341 --> 00:00:09,074 There's nothing that we love 4 00:00:09,142 --> 00:00:11,521 more than putting meat up against the flame. 5 00:00:11,545 --> 00:00:13,012 [man] Strike that match 6 00:00:13,079 --> 00:00:14,524 and watch the competition burn. 7 00:00:14,548 --> 00:00:16,615 [woman] I know how to manipulate fire. 8 00:00:16,682 --> 00:00:17,683 Feeling the heat. 9 00:00:17,750 --> 00:00:19,262 [Tiffani] These aren't your grandpa's grillers. 10 00:00:19,286 --> 00:00:21,286 - We expect more. - Woo, sweaty. 11 00:00:21,354 --> 00:00:23,466 [Eduardo] If there isn't fire leaping off these plates, 12 00:00:23,490 --> 00:00:25,357 I'm gonna be very disappointed. 13 00:00:25,425 --> 00:00:27,493 Give me meat, give me fire, that's all I really need. 14 00:00:27,560 --> 00:00:29,072 [woman] I'm the new face of fire. 15 00:00:29,096 --> 00:00:31,296 Yeah, I'm just a high school math teacher. 16 00:00:31,364 --> 00:00:32,675 I'm missing class right now. 17 00:00:32,699 --> 00:00:35,434 This is like some cooking. 18 00:00:35,501 --> 00:00:37,236 But sometimes when you play with fire... 19 00:00:37,303 --> 00:00:38,504 You can get burned. 20 00:00:38,571 --> 00:00:40,305 [Justin] Keep working hard for everything. 21 00:00:40,373 --> 00:00:41,640 $25,000. 22 00:00:41,707 --> 00:00:43,175 I need you to cook like you mean it. 23 00:00:43,242 --> 00:00:44,287 [man] Yeah. No big deal. 24 00:00:44,311 --> 00:00:45,555 He just looks confused. 25 00:00:45,579 --> 00:00:46,489 I can't breathe right now. 26 00:00:46,513 --> 00:00:47,757 Oh, God. 27 00:00:47,781 --> 00:00:50,160 Now, I don't know what the hell to do. 28 00:00:50,184 --> 00:00:51,583 [Kimberly] This tournament is about to get wild. 29 00:00:51,651 --> 00:00:53,652 - You're killing me. - You sound like my mom. 30 00:00:53,719 --> 00:00:56,588 Oh, no, no, no, no, no, no, no. 31 00:00:56,656 --> 00:00:58,991 [whispering] That's fire. Bring it. 32 00:01:05,465 --> 00:01:07,777 Hey, there's no stopping me. 33 00:01:07,801 --> 00:01:10,447 I'm the chef and owner of The Chef JRob Experience 34 00:01:10,471 --> 00:01:11,781 in Atlanta, Georgia. 35 00:01:11,805 --> 00:01:14,250 I'm quick, young, and I'm on fire. 36 00:01:14,274 --> 00:01:16,608 And I'll bring a Cajun kick to the Chopped kitchen. 37 00:01:16,676 --> 00:01:18,988 Oh, this is so sexy. 38 00:01:19,012 --> 00:01:21,458 Grandma, I want you to watch your grandbaby going to work. 39 00:01:21,482 --> 00:01:24,049 Your grandbaby [indistinct] go to work. 40 00:01:25,418 --> 00:01:26,885 [Larissa] I was raised in the Amazon. 41 00:01:26,953 --> 00:01:28,865 We lived off the land and whatever we fished 42 00:01:28,889 --> 00:01:31,223 or hunted that day, that's what we ate. 43 00:01:31,290 --> 00:01:33,536 Of course, I can grill. 44 00:01:33,560 --> 00:01:35,694 And I specialize in wild meats, 45 00:01:35,761 --> 00:01:38,808 as well as farm to table dining. 46 00:01:38,832 --> 00:01:41,611 But there's always an Amazonian flare to my food. 47 00:01:41,635 --> 00:01:43,502 Yeah, I just love playing with fire, 48 00:01:43,569 --> 00:01:45,370 so bring it on. 49 00:01:47,574 --> 00:01:49,775 [Kimberly] I'm New York City's preeminent meat maven. 50 00:01:49,842 --> 00:01:51,554 [singer] ♪ How bad [indistinct] ♪ 51 00:01:51,578 --> 00:01:53,178 ♪ Can you feel it In your veins ♪ 52 00:01:53,246 --> 00:01:54,557 [Kimberly] I love fire. 53 00:01:54,581 --> 00:01:56,792 I love cooking with fire, I love charring things. 54 00:01:56,816 --> 00:01:59,451 Perfectly grilled, everything slaw. 55 00:01:59,519 --> 00:02:02,387 I like big steaks on big grills. 56 00:02:06,292 --> 00:02:07,670 I was raised on food stamps, 57 00:02:07,694 --> 00:02:09,561 and now I put my stamp on the food. 58 00:02:09,629 --> 00:02:12,008 [singer] ♪ Welcome to the main event ♪ 59 00:02:12,032 --> 00:02:13,676 [Joseph] You think you know Tex-Mex barbeque, 60 00:02:13,700 --> 00:02:15,634 but you have no idea. 61 00:02:15,701 --> 00:02:16,635 Only a real grill master 62 00:02:16,702 --> 00:02:18,414 will dare to take on wilds game. 63 00:02:18,438 --> 00:02:20,150 You gotta be willing to take chances, 64 00:02:20,174 --> 00:02:21,640 you gotta be able to leap without the net. 65 00:02:21,707 --> 00:02:23,375 Remember this face, 66 00:02:23,442 --> 00:02:26,078 this is the new face of grilling. 67 00:02:26,779 --> 00:02:28,514 Let's see if I can get through 68 00:02:28,581 --> 00:02:31,116 this encyclopedia of a line. 69 00:02:31,184 --> 00:02:32,718 It's long. 70 00:02:32,785 --> 00:02:34,497 So, I think with this competition playing with fire, 71 00:02:34,521 --> 00:02:36,655 we're witnessing the new young faces 72 00:02:36,722 --> 00:02:39,391 of the grill world. Pulling from the past 73 00:02:39,458 --> 00:02:41,593 and pushing those ideas into the present. 74 00:02:41,661 --> 00:02:42,906 All by way of the grill 75 00:02:42,930 --> 00:02:45,797 and I expect to feel those flames in every dish. 76 00:02:45,865 --> 00:02:48,467 - Lots of pressure. - Its four rounds 77 00:02:48,534 --> 00:02:49,712 to even get into the finale. 78 00:02:49,736 --> 00:02:52,804 [Ted] Hello, Chefs. We are elated to welcome 79 00:02:52,872 --> 00:02:54,717 four rising stars here for the first battle 80 00:02:54,741 --> 00:02:57,009 of our playing with fire tournament. 81 00:02:57,076 --> 00:02:58,477 - Are you happy to be here? - Lets rock and roll. 82 00:02:58,544 --> 00:03:00,879 - So excited. - Let's go. Let's do it. 83 00:03:00,947 --> 00:03:01,947 [Ted] Excellent. All of the baskets 84 00:03:02,014 --> 00:03:06,285 for your competition will feature wild game of meat. 85 00:03:06,352 --> 00:03:07,753 I'm as wild as they get. 86 00:03:07,820 --> 00:03:10,622 The winner will come back for this tournament's finale 87 00:03:10,690 --> 00:03:13,559 to compete for the $25, 000 prize 88 00:03:13,626 --> 00:03:17,540 and the illustrious tittle of Chopped Grand Champion. 89 00:03:17,564 --> 00:03:19,475 - Hell, yeah. - Yeah, show me that money. 90 00:03:19,499 --> 00:03:21,277 [suspenseful music playing] 91 00:03:21,301 --> 00:03:22,545 Check it out. 92 00:03:22,569 --> 00:03:25,571 - [Joseph] Oh. - Oh, my goodness. 93 00:03:25,638 --> 00:03:27,283 [Ted] And we want you to work your magic 94 00:03:27,307 --> 00:03:28,685 with ostrich burgers. 95 00:03:28,709 --> 00:03:31,354 How am I gonna cook ostrich? 96 00:03:31,378 --> 00:03:32,889 I've never even seen an ostrich before. 97 00:03:32,913 --> 00:03:36,292 - [Ted] Stinging nettles. - [Larissa] Yeah, not terrible. 98 00:03:36,316 --> 00:03:37,916 These are beautiful. 99 00:03:37,984 --> 00:03:41,253 [Ted] Oyster mushrooms and a silkworm pupa. 100 00:03:41,320 --> 00:03:42,387 [Justin] Silkworm? 101 00:03:42,455 --> 00:03:43,499 I don't even know what this is. 102 00:03:43,523 --> 00:03:46,302 [Justin] Ostrich and silkworm, wow. 103 00:03:46,326 --> 00:03:47,659 - All right. - [Ted] Let's put up 104 00:03:47,727 --> 00:03:51,663 that punishing 20-minute appetizer round clock. 105 00:03:51,731 --> 00:03:53,776 - Time starts now. - [Justin] All right, guys. 106 00:03:53,800 --> 00:03:57,336 - [Eduardo] All right, Chefs. - [Alex] Let's get wild. 107 00:03:57,403 --> 00:03:59,582 I'm rocking the room, baby. 108 00:03:59,606 --> 00:04:01,384 [Ted] It's the wild game battle 109 00:04:01,408 --> 00:04:03,342 of our Playing with Fire tournament. 110 00:04:03,409 --> 00:04:04,610 But how does wild game fit in 111 00:04:04,677 --> 00:04:06,656 to the picture of Playing with Fire? 112 00:04:06,680 --> 00:04:08,547 So, when fire came onto the scene, 113 00:04:08,614 --> 00:04:11,327 way back when, wild game wasn't staple. 114 00:04:11,351 --> 00:04:12,528 So, the challenge for these chefs is, 115 00:04:12,552 --> 00:04:13,952 "How do you make it fresh again?" 116 00:04:14,020 --> 00:04:15,821 Because that's what's gonna be important today. 117 00:04:15,888 --> 00:04:17,800 Every single ingredient needs to touch a flame. 118 00:04:17,824 --> 00:04:21,560 Does the smell of chard ostrich awaken your senses? 119 00:04:21,627 --> 00:04:23,629 [Tiffani] Its super red. What does it taste like? 120 00:04:23,696 --> 00:04:25,408 It's gonna taste like [indistinct] 121 00:04:25,432 --> 00:04:27,165 it can taste like raw tuna [indistinct] 122 00:04:27,233 --> 00:04:29,479 - [Tiffani] Very low fat. - [Joseph] For this round, 123 00:04:29,503 --> 00:04:31,370 I'm really gonna let the basket speak to me 124 00:04:31,437 --> 00:04:33,505 and it's screaming chard burger. 125 00:04:33,572 --> 00:04:35,774 This whole dish is gonna be lean. 126 00:04:35,841 --> 00:04:39,088 So, right away I get some of that bacon to add flavor. 127 00:04:39,112 --> 00:04:40,779 I have those mushrooms in the pan with it. 128 00:04:40,846 --> 00:04:43,248 And I'm thinking that Brioche buns, 129 00:04:43,316 --> 00:04:44,494 I can toast really well. 130 00:04:44,518 --> 00:04:45,784 I'm trying to get some of that flame kiss. 131 00:04:45,851 --> 00:04:48,765 I came here to highlight what I can do. 132 00:04:48,789 --> 00:04:52,368 I'm Chicano, you know, and I have Texan pride 133 00:04:52,392 --> 00:04:53,569 also running through these veins. 134 00:04:53,593 --> 00:04:55,705 It culminates into the new face 135 00:04:55,729 --> 00:04:58,441 of where live fire cooking is headed. 136 00:04:58,465 --> 00:05:00,532 [Kimberly] Perfect. Thank you. 137 00:05:00,599 --> 00:05:03,646 I'm really expecting inviting flavors. 138 00:05:03,670 --> 00:05:05,248 I want some heat, I want some sweet 139 00:05:05,272 --> 00:05:06,805 against that char. 140 00:05:06,872 --> 00:05:08,740 It is very hard to look at this basket 141 00:05:08,808 --> 00:05:12,010 and think elegant appetizer. So, you really need 142 00:05:12,078 --> 00:05:14,657 to be able to manipulate those flavors. 143 00:05:14,681 --> 00:05:16,415 [Justin] Behind... Behind you, behind you, 144 00:05:16,482 --> 00:05:18,483 - behind you, behind you. - Ostrich is a lean meat, 145 00:05:18,551 --> 00:05:20,419 so I'm treating it as if it was 146 00:05:20,486 --> 00:05:22,421 a extra lean ground turkey. 147 00:05:22,488 --> 00:05:23,955 [indistinct] 148 00:05:24,023 --> 00:05:26,491 I'm making a rosemary ostrich kebab 149 00:05:26,559 --> 00:05:29,227 with a salsa verde on a mushroom 150 00:05:29,295 --> 00:05:31,563 jalapeño hot salad. 151 00:05:31,630 --> 00:05:33,343 So, for my ostrich kebab, 152 00:05:33,367 --> 00:05:34,544 I'm going back to my Cajun roots. 153 00:05:34,568 --> 00:05:35,678 A little bit of paprika, 154 00:05:35,702 --> 00:05:37,613 put in a little cinnamon on it, 155 00:05:37,637 --> 00:05:40,616 and then some smoked salt to really bring out that fire. 156 00:05:40,640 --> 00:05:42,374 That's how you [indistinct] it. 157 00:05:42,441 --> 00:05:44,776 Where are my pupa, people? 158 00:05:44,844 --> 00:05:47,357 It is the immature form of the silkworm 159 00:05:47,381 --> 00:05:48,825 that produces the silk. 160 00:05:48,849 --> 00:05:50,693 So, you go from larva, to pupa... 161 00:05:50,717 --> 00:05:52,829 - To worm. Silkworm. - Adult worm. 162 00:05:52,853 --> 00:05:56,388 Exactly. It tastes basically like you're eating dirt. 163 00:05:56,455 --> 00:05:58,234 Typically, you would wanna blanch it 164 00:05:58,258 --> 00:06:01,259 and let it leech out. 165 00:06:01,327 --> 00:06:03,506 Silkworm pupa, 166 00:06:03,530 --> 00:06:05,775 definitely I have cooked with some strange things 167 00:06:05,799 --> 00:06:07,710 but that has not been one of them. 168 00:06:07,734 --> 00:06:10,268 Luckily, it had almost like a clammy, 169 00:06:10,336 --> 00:06:11,536 briny quality to it, 170 00:06:11,604 --> 00:06:14,172 so I thought, hmm, a broth. 171 00:06:15,741 --> 00:06:19,655 I'm making a stuffed roasted poblano pepper 172 00:06:19,679 --> 00:06:24,015 over a stinging nettle and pupa broth. 173 00:06:26,352 --> 00:06:29,599 I just saw Larissa take the juice 174 00:06:29,623 --> 00:06:30,622 of the silkworm in the can 175 00:06:30,689 --> 00:06:32,624 and add that to the sausage she's making. 176 00:06:32,691 --> 00:06:34,559 - Oh. - [Ted] Interesting. 177 00:06:34,627 --> 00:06:37,740 [Larissa] While my stinging nettles are simmering 178 00:06:37,764 --> 00:06:39,431 with my broth, mmm, 179 00:06:39,498 --> 00:06:41,411 I throw my mushrooms in the grill 180 00:06:41,435 --> 00:06:43,969 to get a nice little char. 181 00:06:45,438 --> 00:06:47,550 Larissa has those whole 182 00:06:47,574 --> 00:06:49,708 pieces of mushroom on the grill. 183 00:06:49,775 --> 00:06:51,687 She's really cooking as if things 184 00:06:51,711 --> 00:06:54,690 need to be kept the way they naturally are. 185 00:06:54,714 --> 00:06:56,381 And then, when you cook like that, 186 00:06:56,449 --> 00:06:58,116 you get such a different flavor. 187 00:06:58,184 --> 00:06:59,184 [Tiffani] Right. 188 00:07:00,653 --> 00:07:02,721 Chef Kimberly, you're a butcher, 189 00:07:02,788 --> 00:07:04,567 how comfortable are you feeling? 190 00:07:04,591 --> 00:07:06,502 I'm feeling pretty good about the ostrich itself, 191 00:07:06,526 --> 00:07:07,904 but these silkworms are... 192 00:07:07,928 --> 00:07:10,973 Not breaking down the silkworm much in the shop at all... 193 00:07:10,997 --> 00:07:13,398 We don't have many of those in the in the butcher shop. 194 00:07:13,466 --> 00:07:14,844 So, I'm looking at this ostrich burger 195 00:07:14,868 --> 00:07:17,469 that's lean and I have an idea. 196 00:07:17,536 --> 00:07:20,405 I'm going to make a bruschetta 197 00:07:20,473 --> 00:07:21,717 but I'm gonna make it hot. 198 00:07:21,741 --> 00:07:23,653 Bruschetta is usually like a cold tomato 199 00:07:23,677 --> 00:07:26,856 and garlic topping that you put on bread. 200 00:07:26,880 --> 00:07:28,480 I take the ostrich burger 201 00:07:28,547 --> 00:07:30,482 and give it a hard char 202 00:07:30,550 --> 00:07:32,728 to get that smoky flavor of the grill. 203 00:07:32,752 --> 00:07:35,487 I transfer them to the pan with garlic, 204 00:07:35,554 --> 00:07:37,355 some canned tomatoes. 205 00:07:37,423 --> 00:07:38,557 A lot of people don't think about 206 00:07:38,624 --> 00:07:40,470 canned vegetables as being fatty 207 00:07:40,494 --> 00:07:42,494 but they are actually very, very rich 208 00:07:42,561 --> 00:07:44,563 from the canning process. 209 00:07:44,630 --> 00:07:46,409 Less than 10-minutes to go, chefs. 210 00:07:46,433 --> 00:07:49,701 [suspenseful music playing] 211 00:07:49,768 --> 00:07:51,770 [Joseph] Stinging nettles just looks like a green. 212 00:07:51,837 --> 00:07:54,550 Not very flavorful, kind of earthy. 213 00:07:54,574 --> 00:07:56,708 I'm gonna just jazz that up with the [indistinct] 214 00:07:56,775 --> 00:08:00,045 that big grease leftover. 215 00:08:00,112 --> 00:08:01,780 Come and get it now. Come and get it. Come... 216 00:08:01,847 --> 00:08:04,093 I go back to check on my kebabs 217 00:08:04,117 --> 00:08:05,495 and it's just not the seer that I want. 218 00:08:05,519 --> 00:08:07,452 I gotta crank up the volume and get that flame. 219 00:08:07,520 --> 00:08:09,298 I'm just gonna crank that up a little bit more. 220 00:08:09,322 --> 00:08:11,767 [suspenseful music playing] 221 00:08:11,791 --> 00:08:13,525 [Justin] I see radicchio in the fridge 222 00:08:13,592 --> 00:08:15,327 and that's gonna give it a nice color pop. 223 00:08:15,394 --> 00:08:16,595 Come on [indistinct] it now. 224 00:08:16,662 --> 00:08:18,663 And I chopped up some mushrooms 225 00:08:18,731 --> 00:08:22,578 and make this nice hot salad by bringing in that jalapeño. 226 00:08:22,602 --> 00:08:25,103 [suspenseful music playing] 227 00:08:26,805 --> 00:08:29,585 [Larissa] Ostriches are extremely lean meat. 228 00:08:29,609 --> 00:08:32,744 It needs a little bit of that fatty component to it. 229 00:08:32,811 --> 00:08:34,590 The first thing that came to mind is 230 00:08:34,614 --> 00:08:36,792 fatty Italian sausage. 231 00:08:36,816 --> 00:08:38,661 And I really just want to cook it very gently 232 00:08:38,685 --> 00:08:40,730 because ostrich overcooked so quickly, 233 00:08:40,754 --> 00:08:42,420 and once it's overcooked, 234 00:08:42,488 --> 00:08:45,757 it's like super dry and gross. 235 00:08:45,824 --> 00:08:47,603 [Eduardo] The thing about the nettles is that 236 00:08:47,627 --> 00:08:50,529 they have these minute little hypodermic needles. 237 00:08:50,596 --> 00:08:52,597 It's not gonna kill you but it will create 238 00:08:52,665 --> 00:08:54,443 - for the histamine reaction. - [Tiffani] Mmm-hmm. 239 00:08:54,467 --> 00:08:55,667 Which is why you have to cook them. 240 00:08:55,734 --> 00:08:57,380 [Eduardo] And when you cook those, 241 00:08:57,404 --> 00:08:58,803 flavor will jump out 242 00:08:58,871 --> 00:09:01,139 because you're breaking up all that cellular structure. 243 00:09:01,206 --> 00:09:03,719 I think this basket is crazy but I'm also crazy, 244 00:09:03,743 --> 00:09:06,611 so... [laughs] I should make it work. 245 00:09:06,679 --> 00:09:09,614 A gremolata is some kind of herb, lemon zest, 246 00:09:09,682 --> 00:09:11,527 but I'm using the nettles. 247 00:09:11,551 --> 00:09:14,530 The nettles are so fresh that it's needed. 248 00:09:14,554 --> 00:09:16,532 Oyster mushrooms are so good. 249 00:09:16,556 --> 00:09:18,423 I'm going to keep it simple 250 00:09:18,490 --> 00:09:22,294 and do the hardest possible grill on it I can. 251 00:09:22,361 --> 00:09:23,673 Chefs, four minutes to go. 252 00:09:23,697 --> 00:09:27,165 [suspenseful music playing] 253 00:09:29,435 --> 00:09:31,747 Justin is making me super nervous. 254 00:09:31,771 --> 00:09:34,350 - [Alex] Why? - He's running around. 255 00:09:34,374 --> 00:09:35,707 There's no economy of movement. 256 00:09:35,774 --> 00:09:38,554 - He just looks confused. - My first chef said, 257 00:09:38,578 --> 00:09:41,913 "Work with your feet or work with your head." 258 00:09:41,981 --> 00:09:45,450 Something isn't right, like, I go back to check my kebabs 259 00:09:45,517 --> 00:09:48,320 and it's still not cooking. 260 00:09:48,387 --> 00:09:50,366 [staff speaking] 261 00:09:50,390 --> 00:09:51,567 It's... It's all the way up. 262 00:09:51,591 --> 00:09:52,568 It's all the way up. 263 00:09:52,592 --> 00:09:55,171 [staff speaking] 264 00:09:55,195 --> 00:09:56,572 [bleep] 265 00:09:56,596 --> 00:09:58,730 Of all things to not cook, 266 00:09:58,797 --> 00:09:59,931 the ostrich is not one of them. 267 00:09:59,999 --> 00:10:02,712 I cooked half of that round without my grill even on 268 00:10:02,736 --> 00:10:04,402 and I didn't even realize it. 269 00:10:04,470 --> 00:10:06,438 It's gonna be full throttle, full throttle. 270 00:10:09,508 --> 00:10:12,254 [theme music playing] 271 00:10:12,278 --> 00:10:14,590 [Kimberly] Behind, behind. 272 00:10:14,614 --> 00:10:16,281 [Larissa] Justin, how are you doing? 273 00:10:16,348 --> 00:10:18,461 Run into some problems but... 274 00:10:18,485 --> 00:10:20,352 - Who isn't? - [Justin] Hey. 275 00:10:20,419 --> 00:10:22,131 [Larissa] Chopped kitchen, 276 00:10:22,155 --> 00:10:23,488 what's a Chopped kitchen with no problems? 277 00:10:23,555 --> 00:10:25,156 Justin has not opened his silkworms. 278 00:10:25,224 --> 00:10:26,335 Oh, don't... don't even. 279 00:10:26,359 --> 00:10:27,937 - And his grill is off. - No. 280 00:10:27,961 --> 00:10:30,895 I thought I turned the grill up but I turned it off. 281 00:10:30,963 --> 00:10:33,632 I gotta move faster than I ever moved before. 282 00:10:33,699 --> 00:10:35,634 Here we go. I take the heat and roll 283 00:10:35,701 --> 00:10:37,502 with the punches and dish them right back out. 284 00:10:37,569 --> 00:10:39,571 Baby, let's roll, let's roll. 285 00:10:39,638 --> 00:10:42,774 Down the wire dish. That's what we have, folks. 286 00:10:42,841 --> 00:10:46,422 [Kimberly] I'm really happy the silkworm pupa 287 00:10:46,446 --> 00:10:47,757 is not like a weird case. 288 00:10:47,781 --> 00:10:49,492 I'm just gonna do a light smoke 289 00:10:49,516 --> 00:10:50,782 and then I drop it in the fryer 290 00:10:50,849 --> 00:10:52,828 just to get them crispy on the outside. 291 00:10:52,852 --> 00:10:54,986 How are you feeling about the silkworm? 292 00:10:55,054 --> 00:10:56,565 - I think that they are gross. - [Kimberly laughs] 293 00:10:56,589 --> 00:10:59,124 But they smell kinda salty. 294 00:10:59,191 --> 00:11:01,303 I'm trying to make an aioli out of it real quick. 295 00:11:01,327 --> 00:11:03,439 I'm blending the silkworms, 296 00:11:03,463 --> 00:11:05,508 otherwise it'd be almost like finding a bug in your food. 297 00:11:05,532 --> 00:11:07,643 Nobody wants to do that. 298 00:11:07,667 --> 00:11:09,378 It's not really what I'm creating here 299 00:11:09,402 --> 00:11:11,180 that makes it wild. It's kinda bring 300 00:11:11,204 --> 00:11:12,604 the different components together. 301 00:11:12,671 --> 00:11:13,649 That's the wild part. 302 00:11:13,673 --> 00:11:15,407 [Justin] Behind you, behind you. 303 00:11:15,474 --> 00:11:16,741 You gotta start plating now. You've only got 304 00:11:16,809 --> 00:11:19,844 - a little over three minutes. - [Joseph] Yes, chef. 305 00:11:20,946 --> 00:11:23,682 [Ted] Larissa has not stuffed her peppers yet. 306 00:11:23,749 --> 00:11:25,550 - This is the hard round. - It's a hard round. 307 00:11:25,617 --> 00:11:27,686 - [Ted] It is a hard round. - [Larissa] At this point, 308 00:11:27,753 --> 00:11:30,488 I don't even care about peeling the pepper. 309 00:11:30,556 --> 00:11:32,401 God, I hope this is gonna be good. 310 00:11:32,425 --> 00:11:33,869 [Alex] Get it on the plate for real. 311 00:11:33,893 --> 00:11:36,605 We can't taste it if you don't give it to us. 312 00:11:36,629 --> 00:11:37,807 Keep working hard. 313 00:11:37,831 --> 00:11:40,142 Keep working hard through everything. 314 00:11:40,166 --> 00:11:42,167 That worm pupa is literally staring at me like, 315 00:11:42,234 --> 00:11:43,879 "Use me, use me." 316 00:11:43,903 --> 00:11:45,503 I wanted to make a salsa verde. 317 00:11:45,571 --> 00:11:46,705 I had to scratch that. 318 00:11:46,772 --> 00:11:48,440 Now, I'm making this stinging nettle 319 00:11:48,507 --> 00:11:50,352 and the silkworm pupa jus. 320 00:11:50,376 --> 00:11:51,954 We have less than a minute! 321 00:11:51,978 --> 00:11:54,379 [suspenseful music playing] 322 00:11:54,446 --> 00:11:56,448 [Ted] Get the pieces into place, chefs. 323 00:11:56,515 --> 00:11:57,782 Running out of time. 324 00:11:57,850 --> 00:12:00,229 - Ten, nine... - [Tiffani] Come on, guys. 325 00:12:00,253 --> 00:12:02,431 - [Eduardo] Let's go. - [Alex] You gotta go plate! 326 00:12:02,455 --> 00:12:04,567 - [Tiffani] You can do it. - Everything on the plate. 327 00:12:04,591 --> 00:12:07,103 [Ted] ...four, three... 328 00:12:07,127 --> 00:12:08,237 two... 329 00:12:08,261 --> 00:12:09,572 one. 330 00:12:09,596 --> 00:12:11,240 - Time's up. - [Tiffani] All right. 331 00:12:11,264 --> 00:12:13,064 [Eduardo] That's it. 332 00:12:13,132 --> 00:12:14,999 Woo! 333 00:12:16,802 --> 00:12:17,736 [Justin] I got everything on the dish. 334 00:12:17,803 --> 00:12:19,537 I thought I turned my grill high, 335 00:12:19,605 --> 00:12:20,672 I turned my grill off. 336 00:12:20,739 --> 00:12:23,252 So, this is a wild plate. 337 00:12:23,276 --> 00:12:24,653 This is a wild plate. 338 00:12:24,677 --> 00:12:25,855 [Joseph] That was nuts. 339 00:12:25,879 --> 00:12:27,656 But, hey, it kinda fell in my wheelhouse, 340 00:12:27,680 --> 00:12:30,215 so, I'm looking forward to step up a little bit. 341 00:12:30,282 --> 00:12:31,282 A little bit more wild. 342 00:12:31,350 --> 00:12:34,319 [upbeat music playing] 343 00:12:35,754 --> 00:12:38,334 Chefs, your first Playing with Fire basket 344 00:12:38,358 --> 00:12:40,469 contained ostrich burgers, 345 00:12:40,493 --> 00:12:41,626 stinging nettles, 346 00:12:41,693 --> 00:12:43,472 oyster mushrooms, 347 00:12:43,496 --> 00:12:45,808 and silkworm pupa. 348 00:12:45,832 --> 00:12:47,632 Chef Larissa, what have you made? 349 00:12:47,699 --> 00:12:51,747 Today, I made ostrich-stuffed poblano peppers 350 00:12:51,771 --> 00:12:56,407 on a stinging nettle and worm broth. 351 00:12:59,778 --> 00:13:02,514 The ostrich, I feel it's lacking seasoning, 352 00:13:02,581 --> 00:13:03,893 especially because it's in a broth. 353 00:13:03,917 --> 00:13:07,163 But the oyster mushrooms, you grilled them on the fire, 354 00:13:07,187 --> 00:13:08,520 I love seeing that. 355 00:13:08,587 --> 00:13:09,921 That is why we're here. 356 00:13:09,988 --> 00:13:12,524 Did you try the liquid in the can 357 00:13:12,591 --> 00:13:15,504 - or did you eat a pupa? - I did try the broth 358 00:13:15,528 --> 00:13:17,796 but I should've tried the pupa but... 359 00:13:17,863 --> 00:13:19,597 The pupa jus and the broth 360 00:13:19,665 --> 00:13:20,776 was kind of interesting, right? 361 00:13:20,800 --> 00:13:22,511 Like, it does give you that briny funk, 362 00:13:22,535 --> 00:13:24,513 almost like using fish sauce. 363 00:13:24,537 --> 00:13:27,605 And the nettles in there was [indistinct] stunning, 364 00:13:27,673 --> 00:13:30,742 but for all of these crazy bold flavors 365 00:13:30,809 --> 00:13:32,677 that are in that basket, this is just... 366 00:13:32,744 --> 00:13:34,723 - It's like a whisper. - Okay. 367 00:13:34,747 --> 00:13:37,459 [Tiffani] It needs so much salt and seasoning. 368 00:13:37,483 --> 00:13:38,861 Got it, Chef. Thank you. 369 00:13:38,885 --> 00:13:41,730 If you locked me in a room with poblano peppers, 370 00:13:41,754 --> 00:13:45,601 I would never make this in a gazillion years. 371 00:13:45,625 --> 00:13:47,759 But I will say, this is one of the most 372 00:13:47,826 --> 00:13:51,674 dramatic appetizers I can remember having. 373 00:13:51,698 --> 00:13:53,475 And I really like that. 374 00:13:53,499 --> 00:13:55,300 Don't hide from that. 375 00:13:55,367 --> 00:13:57,235 Let's not forget, there ultimately is 376 00:13:57,302 --> 00:13:59,348 $25,000 on the line here. 377 00:13:59,372 --> 00:14:00,616 Is that what brings you here? 378 00:14:00,640 --> 00:14:02,685 - Not really. My... - Oh, come on. 379 00:14:02,709 --> 00:14:03,708 - [Larissa giggles] - Really? 380 00:14:03,775 --> 00:14:05,376 I just wanna represent my culture. 381 00:14:05,444 --> 00:14:06,611 I wanna represent 382 00:14:06,678 --> 00:14:08,490 the indigenous people of the Amazon. 383 00:14:08,514 --> 00:14:10,559 I'm from a really tiny little village. 384 00:14:10,583 --> 00:14:13,562 They just got their television about three years ago and... 385 00:14:13,586 --> 00:14:16,565 - [Ted] Wow. - I think I brought a lot of creativity 386 00:14:16,589 --> 00:14:18,456 and versatility to the table. 387 00:14:18,523 --> 00:14:21,392 I try to be grounded in the old school 388 00:14:21,460 --> 00:14:23,661 but also think ahead and, you know, 389 00:14:23,729 --> 00:14:25,797 where the future of cooking is going. 390 00:14:25,864 --> 00:14:27,843 - Chef Larissa, thank you. - Thank you, Chef. 391 00:14:27,867 --> 00:14:29,778 - [Ted] Next up, Chef Justin. - Yes, Ted. 392 00:14:29,802 --> 00:14:31,714 What I have presented in front of you today 393 00:14:31,738 --> 00:14:33,649 is a rosemary ostrich kebab 394 00:14:33,673 --> 00:14:37,242 over a stinging nettles silkworm jus. 395 00:14:41,413 --> 00:14:42,614 [Alex] I love the radicchio 396 00:14:42,681 --> 00:14:45,461 because it gives the ostrich juiciness. 397 00:14:45,485 --> 00:14:47,596 I also love the vibrancy of this dish. 398 00:14:47,620 --> 00:14:48,620 [Tiffani] Mmm-hmm. 399 00:14:48,687 --> 00:14:50,466 Where are the nettles? 400 00:14:50,490 --> 00:14:52,468 I had to turn the nettle into a jus. 401 00:14:52,492 --> 00:14:54,425 Oh, I don't think I got that. 402 00:14:54,493 --> 00:14:55,894 - Did you? - [Eduardo] No. 403 00:14:55,961 --> 00:14:58,674 - Forensics is saying no. - [Kimberly and Joseph laughs] 404 00:14:58,698 --> 00:15:01,366 I also don't get the mushrooms in the radicchio. 405 00:15:01,433 --> 00:15:03,412 I'm not seeing any mushrooms in here. 406 00:15:03,436 --> 00:15:04,680 I don't need to echo any of the comments 407 00:15:04,704 --> 00:15:06,437 that both chefs already shared, 408 00:15:06,505 --> 00:15:08,484 but this is my style. 409 00:15:08,508 --> 00:15:10,375 Serving dishes on wood. 410 00:15:10,442 --> 00:15:13,444 It truly does embrace the fire and wild 411 00:15:13,512 --> 00:15:15,446 - of today's challenge. - Thank you, Chef. 412 00:15:15,514 --> 00:15:17,026 [Ted] Chef, why do you wanna win Chopped? 413 00:15:17,050 --> 00:15:19,384 [Justin] I came here to win this $25,000. 414 00:15:19,451 --> 00:15:22,587 I'm trying to make my family proud. 415 00:15:22,654 --> 00:15:24,833 - [Ted] Chef Justin, thank you. - Thank you, Ted. 416 00:15:24,857 --> 00:15:26,435 Next up, Chef Kimberly. 417 00:15:26,459 --> 00:15:29,505 What I have for you today is a ostrich bruschetta 418 00:15:29,529 --> 00:15:32,241 with a little bit of stinging nettle gremolata. 419 00:15:32,265 --> 00:15:35,233 [upbeat music playing] 420 00:15:38,670 --> 00:15:40,538 Wow. The first thing I see 421 00:15:40,605 --> 00:15:42,473 is the marriage of nettle and mushroom, 422 00:15:42,541 --> 00:15:44,742 and that's a wild match made in heaven. 423 00:15:44,810 --> 00:15:47,323 And the lick of flame reminds us 424 00:15:47,347 --> 00:15:49,792 that this is a fire focused event, 425 00:15:49,816 --> 00:15:51,616 - so I love that. - Thank you so much. 426 00:15:51,683 --> 00:15:53,662 [Eduardo] Way to go. 427 00:15:53,686 --> 00:15:54,819 It's so smart how you approached this. 428 00:15:54,886 --> 00:15:57,555 The nettles have the citrusy quality with it 429 00:15:57,622 --> 00:15:58,667 and the gremolata. 430 00:15:58,691 --> 00:16:00,425 Thank you very much. Thank you. 431 00:16:00,492 --> 00:16:03,339 The ostrich is dry but the metallic note 432 00:16:03,363 --> 00:16:05,607 in the juicy canned tomato picks up 433 00:16:05,631 --> 00:16:07,343 on the metallic note of the ostrich. 434 00:16:07,367 --> 00:16:09,634 It works. But the pupa, 435 00:16:09,701 --> 00:16:12,370 they're just tossed in and I don't blame you. 436 00:16:12,437 --> 00:16:14,149 - Yes, Chef. - Shame on all of you 437 00:16:14,173 --> 00:16:16,507 for not really knowing how to deal with silkworm pupa. 438 00:16:16,575 --> 00:16:17,719 What's wrong with you? 439 00:16:17,743 --> 00:16:18,710 [Ted] Chef Kimberly, thank you. 440 00:16:18,777 --> 00:16:20,356 Thank you. Thank you, chefs. 441 00:16:20,380 --> 00:16:21,512 And now, Chef Joseph. 442 00:16:21,580 --> 00:16:22,847 What I have for you here today 443 00:16:22,914 --> 00:16:25,561 is a grilled and sauteed bacon and mushroom 444 00:16:25,585 --> 00:16:29,954 ostrich burger with a silkworm aioli. 445 00:16:31,790 --> 00:16:35,838 Chef, um, a burger is not wild. 446 00:16:35,862 --> 00:16:38,907 Having said that, it's cooked nicely for ostrich. 447 00:16:38,931 --> 00:16:41,466 Of all of the silkworm aioli's I've had, 448 00:16:41,533 --> 00:16:43,201 this is probably the best one. 449 00:16:43,268 --> 00:16:45,536 It's also the only one. 450 00:16:45,604 --> 00:16:46,738 I love bacon. 451 00:16:46,805 --> 00:16:48,517 I'm so glad you used it. 452 00:16:48,541 --> 00:16:51,209 It really gives the ostrich a smoke. 453 00:16:52,277 --> 00:16:53,455 These are the best nettles 454 00:16:53,479 --> 00:16:55,591 because I actually get their essence 455 00:16:55,615 --> 00:16:57,348 and the mushrooms, too. 456 00:16:57,416 --> 00:16:58,727 Actually, my only critique 457 00:16:58,751 --> 00:17:01,397 is you just needed to give me more of everything. 458 00:17:01,421 --> 00:17:04,422 Chef, where is that fire and charcoal? 459 00:17:04,489 --> 00:17:05,690 I grilled the ostrich burger. 460 00:17:05,757 --> 00:17:07,558 - [Eduardo] Mm-hmm. - And I grilled the buns. 461 00:17:07,626 --> 00:17:09,405 I feel a little bit of it 462 00:17:09,429 --> 00:17:11,696 - but I want it to be on fire. - Yes, chef. 463 00:17:11,763 --> 00:17:13,498 You are looking at a Mexicano right now. 464 00:17:13,565 --> 00:17:16,367 - [in Spanish] - [in Spanish] 465 00:17:16,435 --> 00:17:18,503 Yeah, I-I get you. 466 00:17:18,570 --> 00:17:20,371 Okay. Chef Joseph, thank you. 467 00:17:20,439 --> 00:17:21,817 [Joseph] Thank you. 468 00:17:21,841 --> 00:17:24,019 [Ted] Three of you get to keep playing with fire, 469 00:17:24,043 --> 00:17:26,488 one of you got burned by the first basket. 470 00:17:26,512 --> 00:17:28,646 [Justin] I'm hoping I'm safe but the judges said 471 00:17:28,713 --> 00:17:30,492 that they cannot detect the nettles, 472 00:17:30,516 --> 00:17:32,428 but it was in there. 473 00:17:32,452 --> 00:17:34,385 [Larissa] I definitely think my dish was very raw, 474 00:17:34,453 --> 00:17:36,454 simplistic, which I think goes hand in hand 475 00:17:36,521 --> 00:17:38,256 with the theme of fire. 476 00:17:38,323 --> 00:17:41,292 [intense music playing] 477 00:17:44,196 --> 00:17:46,931 [clock ticking] 478 00:17:48,567 --> 00:17:51,402 [intense music playing] 479 00:17:52,571 --> 00:17:55,206 Whose dish is on the chopping block? 480 00:18:03,381 --> 00:18:05,360 Chef Justin, you've been chopped. 481 00:18:05,384 --> 00:18:07,318 - Judges. - Chef Justin, 482 00:18:07,385 --> 00:18:08,630 you're playing with fire, 483 00:18:08,654 --> 00:18:10,721 but the oyster mushrooms and the stinging nettle 484 00:18:10,789 --> 00:18:13,235 just simply never got touched in that way, 485 00:18:13,259 --> 00:18:15,237 and so, we had to chop you. 486 00:18:15,261 --> 00:18:16,527 Thank you, chef. 487 00:18:16,595 --> 00:18:17,795 Good luck, guys. 488 00:18:17,863 --> 00:18:20,465 Rock and roll, y'all, rock and roll. 489 00:18:20,532 --> 00:18:21,732 Yeah, I'm kinda upset. 490 00:18:21,800 --> 00:18:23,645 Uh, I really wanted to rise to the occasion, 491 00:18:23,669 --> 00:18:26,471 really wanted to showcase all of my talent, 492 00:18:26,538 --> 00:18:28,917 and I wasn't able to do so. 493 00:18:28,941 --> 00:18:30,374 But I'm always gonna bounce back. 494 00:18:33,478 --> 00:18:36,347 Chef Larissa, Kimberly, Chef Joseph, 495 00:18:36,415 --> 00:18:37,659 you were spared the cleaver. 496 00:18:37,683 --> 00:18:39,417 Now we'll see whether you can survive 497 00:18:39,484 --> 00:18:41,486 the second Playing with Fire basket. 498 00:18:41,553 --> 00:18:45,200 [intense music playing] 499 00:18:45,224 --> 00:18:46,190 Open it up. 500 00:18:48,560 --> 00:18:50,806 And this is definitely a wild basket. 501 00:18:50,830 --> 00:18:53,498 - Wow. - [Ted] You've got alligator nuggets. 502 00:18:53,565 --> 00:18:56,211 I'm from Florida, so I've seen this. 503 00:18:56,235 --> 00:18:57,546 I'll be okay with that. 504 00:18:57,570 --> 00:18:59,370 [Ted] Rack of antelope. 505 00:18:59,437 --> 00:19:00,571 Rack of antelope. 506 00:19:00,639 --> 00:19:01,817 Rack of antelope. 507 00:19:01,841 --> 00:19:05,443 Just a average day in the Chopped kitchen. 508 00:19:05,510 --> 00:19:07,445 What are you? 509 00:19:07,512 --> 00:19:08,690 [Ted] Fiddlehead ferns. 510 00:19:08,714 --> 00:19:10,759 Those are tricky to cook. 511 00:19:10,783 --> 00:19:12,494 [Ted] And then, blueberry pie filling. 512 00:19:12,518 --> 00:19:14,585 Blueberry pie filling. 513 00:19:14,653 --> 00:19:16,320 It's a wild basket. 514 00:19:16,388 --> 00:19:17,855 [Ted] Thirty-minutes to Play with Fire 515 00:19:17,923 --> 00:19:19,590 like your life depends on it. 516 00:19:19,658 --> 00:19:21,259 Clock starts now. 517 00:19:21,326 --> 00:19:22,371 - Go, guys. - [indistinct] chefs. 518 00:19:22,395 --> 00:19:23,594 - All right. - Let's get wild. 519 00:19:23,662 --> 00:19:25,374 Let's go. I wanna see some flames coming 520 00:19:25,398 --> 00:19:27,709 leaping off those stations. 521 00:19:27,733 --> 00:19:30,067 Rack of antelope, this animal runs around, 522 00:19:30,135 --> 00:19:33,515 lean, no protection from intermuscular fat. 523 00:19:33,539 --> 00:19:37,675 - [Eduardo] None. - It's definitely wild, first one for me. 524 00:19:37,742 --> 00:19:39,588 You really want the bone to protect yourself 525 00:19:39,612 --> 00:19:40,923 - from overcooking it. - [Alex] Yeah. 526 00:19:40,947 --> 00:19:43,681 A hundred percent. And it's a mild flavored meat. 527 00:19:43,748 --> 00:19:46,461 It needs to be spiced with cracked black pepper 528 00:19:46,485 --> 00:19:48,019 or the fire component. 529 00:19:48,754 --> 00:19:51,133 Behind, chefs. Behind, behind. 530 00:19:51,157 --> 00:19:54,625 Rack of antelope can handle a lot of heavy spices. 531 00:19:54,693 --> 00:19:56,605 So, today I'm making a grilled antelope chop 532 00:19:56,629 --> 00:20:00,342 with Moroccan spices over an alligator couscous 533 00:20:00,366 --> 00:20:01,766 and blueberry [indistinct]. 534 00:20:01,833 --> 00:20:03,901 [Tiffani] Larissa, what spices did you just put on your... 535 00:20:03,969 --> 00:20:07,416 I'm using turmeric, cinnamon, smoked ho... Paprika, 536 00:20:07,440 --> 00:20:09,373 some cloves, and coriander, 537 00:20:09,441 --> 00:20:10,953 if I have time to toast them. 538 00:20:10,977 --> 00:20:11,842 [Eduardo] Aha. 539 00:20:11,910 --> 00:20:15,357 [Larissa] That's gonna be plenty of meat. 540 00:20:15,381 --> 00:20:16,514 In the first round, I was told 541 00:20:16,581 --> 00:20:17,759 that I didn't seasoned enough 542 00:20:17,783 --> 00:20:19,561 and I am not making that mistake again. 543 00:20:19,585 --> 00:20:21,319 - Oh, look at that. - Going in the fire. 544 00:20:21,386 --> 00:20:23,365 That looks primal. 545 00:20:23,389 --> 00:20:24,299 That looks very primal. 546 00:20:24,323 --> 00:20:26,123 Bone and all for you guys. 547 00:20:27,793 --> 00:20:29,771 I like that we're seeing who Larissa is, 548 00:20:29,795 --> 00:20:31,707 but I do wanna say that Kimberly, 549 00:20:31,731 --> 00:20:33,575 I think the rack is a price, 550 00:20:33,599 --> 00:20:36,000 most tender, most expensive cash money, 551 00:20:36,067 --> 00:20:37,668 - why would grind that up? - [Tiffani] Mm-hmm. 552 00:20:37,736 --> 00:20:40,004 Hey, Chef Kimberly, what are you grinding? 553 00:20:40,071 --> 00:20:41,783 The antelope rack and some red onion, 554 00:20:41,807 --> 00:20:44,275 and I'm gonna do like a little grilled shawarma. 555 00:20:44,342 --> 00:20:45,610 - [Tiffani] Ooh. - Ah. 556 00:20:45,677 --> 00:20:48,145 My competitors are probably going to immediately 557 00:20:48,213 --> 00:20:49,614 wanna do chops and I am going to go in 558 00:20:49,681 --> 00:20:51,482 a completely different direction. 559 00:20:51,549 --> 00:20:53,595 Joseph, what are you doing with that antelope over there? 560 00:20:53,619 --> 00:20:55,530 - Medallion. - I'm gonna keep it Texas. 561 00:20:55,554 --> 00:20:57,421 I'm gonna make a fat steak out of it. 562 00:20:57,489 --> 00:20:58,867 Oh, so fancy. 563 00:20:58,891 --> 00:21:01,536 I'm going to make grilled antelope shawarma. 564 00:21:01,560 --> 00:21:03,538 Fiddlehead is really style salad 565 00:21:03,562 --> 00:21:05,830 and cumin dusted alligator nugs. 566 00:21:05,897 --> 00:21:08,699 I absolutely would not be the chef I am today 567 00:21:08,767 --> 00:21:10,479 without parents that have instilled 568 00:21:10,503 --> 00:21:11,680 such a great work ethic in me. 569 00:21:11,704 --> 00:21:13,548 I haven't really broken a sweat. 570 00:21:13,572 --> 00:21:16,240 Without them, I wouldn't be able to do that. 571 00:21:17,509 --> 00:21:19,443 [Ted] What can you do to an alligator nugget 572 00:21:19,511 --> 00:21:21,712 - to give it some flavor? - I would fry it immediately. 573 00:21:21,780 --> 00:21:24,826 - [Larissa] Fryer. - So, essentially it's surf and turf 574 00:21:24,850 --> 00:21:25,694 the wildest way possible. 575 00:21:25,718 --> 00:21:27,296 And then, fruit and [indistinct] 576 00:21:27,320 --> 00:21:29,453 together are a dream. 577 00:21:29,521 --> 00:21:30,855 So, I'm taking the blueberry pie filling, 578 00:21:30,922 --> 00:21:33,791 - like I'll glaze the nuggets in that. - Oh, yeah. 579 00:21:33,858 --> 00:21:36,294 [Tiffani] I'm approaching that like sweet and sour. 580 00:21:38,396 --> 00:21:40,298 [Larissa] Fried alligator crunch. 581 00:21:42,534 --> 00:21:44,513 [Joseph] Antelope and alligator reminds me of home, 582 00:21:44,537 --> 00:21:45,803 so I'm like, "Okay. Maybe we can do 583 00:21:45,870 --> 00:21:47,649 like a play on a surf and turf." 584 00:21:47,673 --> 00:21:49,718 I'm gonna make a honey and chili-glazed 585 00:21:49,742 --> 00:21:51,653 alligator nugget and the antelope steak 586 00:21:51,677 --> 00:21:54,589 with a blueberry and balsamic reduction. 587 00:21:54,613 --> 00:21:56,458 Deep frying the alligator nugget, 588 00:21:56,482 --> 00:21:58,349 that's the best way to get a crunchy exterior. 589 00:21:58,416 --> 00:22:00,685 And then, I'm gonna toss, I'm gonna glaze it with honey, 590 00:22:00,752 --> 00:22:03,487 butter, balsamic, and chili flakes. 591 00:22:03,555 --> 00:22:06,991 Less than 15-minutes on the clock, chefs. 592 00:22:07,759 --> 00:22:09,671 I might grind the alligator. 593 00:22:09,695 --> 00:22:11,562 Antelope, the blueberries, and the fiddleheads, 594 00:22:11,629 --> 00:22:13,030 - that's a dish. - [Eduardo] Yeah. 595 00:22:13,098 --> 00:22:15,499 [Alex] Throwing the fry alligator nugget on [indistinct]. 596 00:22:15,567 --> 00:22:17,301 - [Tiffani] I would rather. - Uh, it's literally like 597 00:22:17,369 --> 00:22:18,413 going through the drive-through 598 00:22:18,437 --> 00:22:19,637 on the way to a three-star Michelin. 599 00:22:19,704 --> 00:22:21,350 - [Tiffani] Yeah. - [Alex] Its never gonna fit. 600 00:22:21,374 --> 00:22:22,551 I grew up eating alligators. 601 00:22:22,575 --> 00:22:24,508 I hope that this alligator couscous 602 00:22:24,576 --> 00:22:27,445 with toasted pine nuts is going to be 603 00:22:27,512 --> 00:22:30,281 a really resourceful way to use this alligator meat. 604 00:22:31,583 --> 00:22:32,783 What I think is most wild 605 00:22:32,851 --> 00:22:34,896 about this basket is the fiddlehead fern. 606 00:22:34,920 --> 00:22:38,967 The unfurled portion of what will become a fern. 607 00:22:38,991 --> 00:22:41,325 - [Ted] Mmm-hmm. - Then, the grassiness to them, 608 00:22:41,393 --> 00:22:43,060 they will become what you put them in. 609 00:22:43,128 --> 00:22:45,374 - [Eduardo] Yes. - [Larissa] Fiddlehead ferns, 610 00:22:45,398 --> 00:22:46,931 I'm just gonna throw it in the grill 611 00:22:46,998 --> 00:22:49,311 and let that char speak for itself. 612 00:22:49,335 --> 00:22:51,035 Less than 10-minutes to go, chefs. 613 00:22:51,736 --> 00:22:53,537 We have a dough on aisle one. 614 00:22:53,605 --> 00:22:55,117 [Eduardo] Whoa. 615 00:22:55,141 --> 00:22:56,518 Dough pita in the Chopped kitchen, 616 00:22:56,542 --> 00:22:58,453 I'm gonna have to make my own 617 00:22:58,477 --> 00:23:00,678 because that's what you need for shawarma. 618 00:23:00,745 --> 00:23:03,614 I love fiddlehead ferns but they're so tasty 619 00:23:03,681 --> 00:23:05,727 at their most basic, so I'm just gonna do 620 00:23:05,751 --> 00:23:09,754 a beautiful tomatoey fiddlehead Israeli salad. 621 00:23:09,821 --> 00:23:13,468 I'm frying the alligator nuggets the easy way out, 622 00:23:13,492 --> 00:23:16,004 just to add some crunch. 623 00:23:16,028 --> 00:23:17,606 [Joseph] I know that I need another grilled component, 624 00:23:17,630 --> 00:23:20,631 so I tossed the fiddleheads with some olive oil 625 00:23:20,698 --> 00:23:24,079 and I get them on the grill to develop some real good char. 626 00:23:24,103 --> 00:23:27,571 I peeked over at Chef Kimberly and I'm like, 627 00:23:27,639 --> 00:23:29,373 "Yo, there's a lot going on there." 628 00:23:29,441 --> 00:23:30,775 Looking vibrant over there, girl. 629 00:23:30,842 --> 00:23:32,621 - I'm always looking vibrant. - There you go. 630 00:23:32,645 --> 00:23:34,912 [Kimberly] So, is my food. 631 00:23:34,979 --> 00:23:38,760 Guys, this is the entree round in our wild competition. 632 00:23:38,784 --> 00:23:42,764 We're really expecting all the fire, all of the wildness. 633 00:23:42,788 --> 00:23:45,322 If there isn't fire leaving out these plates, 634 00:23:45,390 --> 00:23:47,091 I'm gonna be very disappointed. 635 00:23:49,928 --> 00:23:53,197 [Larissa] My antelope, they're perfectly done. 636 00:23:53,264 --> 00:23:54,532 Give this rest. 637 00:23:54,599 --> 00:23:55,933 For my blueberry compote, 638 00:23:56,000 --> 00:23:59,470 I really want that to pair well with the antelope, 639 00:23:59,537 --> 00:24:02,273 so I warm it up with a little bit of cinnamon. 640 00:24:03,742 --> 00:24:06,521 Less than five minutes to go, chefs. 641 00:24:06,545 --> 00:24:09,947 [intense music playing] 642 00:24:10,882 --> 00:24:14,285 - Oh. - Is anybody worried about Joseph? 643 00:24:14,352 --> 00:24:15,553 Because he looks almost finished. 644 00:24:15,620 --> 00:24:17,466 Joseph, what's going on? 645 00:24:17,490 --> 00:24:18,689 I'm trying not to get it... 646 00:24:18,756 --> 00:24:21,336 The dish done too fast and I don't wanna regret 647 00:24:21,360 --> 00:24:23,194 that I didn't use all the time. 648 00:24:25,697 --> 00:24:27,476 Kimberly potentially mixing 649 00:24:27,500 --> 00:24:29,900 the blueberry pie filling with yogurt. 650 00:24:29,968 --> 00:24:30,812 Sauce. 651 00:24:30,836 --> 00:24:33,504 That's our smart, smart twist of sourness 652 00:24:33,571 --> 00:24:34,972 and some punch up against the blueberry. 653 00:24:35,039 --> 00:24:37,552 [Kimberly] The blueberry pie filling is extremely sweet, 654 00:24:37,576 --> 00:24:39,577 so we're gonna do a garlicky 655 00:24:39,644 --> 00:24:42,646 and blueberry tangy Greek yogurt spread. 656 00:24:42,714 --> 00:24:44,526 You're so lazy, Kimberly. 657 00:24:44,550 --> 00:24:46,428 Honestly, you've done nothing this whole round. 658 00:24:46,452 --> 00:24:47,629 Just kidding. 659 00:24:47,653 --> 00:24:49,186 You sound like my mom. 660 00:24:49,254 --> 00:24:50,321 Let's do this. 661 00:24:50,388 --> 00:24:52,234 Warning, chefs, this second round 662 00:24:52,258 --> 00:24:54,058 is drawing to an end. 663 00:24:54,125 --> 00:24:55,526 - [Alex] Come on, guys. - [Ted] Ten, nine... 664 00:24:55,593 --> 00:24:58,128 -[Eduardo] All right, chefs. Check your plates, chefs. -[Ted] ...eight... 665 00:24:58,196 --> 00:24:59,463 - [Ted] ...seven, six... - [Eduardo] Triple check. 666 00:24:59,531 --> 00:25:00,664 Make sure you have the ingredient on there. 667 00:25:00,732 --> 00:25:04,513 [Ted] ...five, four, three, two, one. 668 00:25:04,537 --> 00:25:05,803 Time's up. 669 00:25:05,870 --> 00:25:07,404 - [Alex] Nice job, guys. - [Tiffani] Wow. 670 00:25:07,472 --> 00:25:09,373 - All right. - Main dish round. 671 00:25:11,610 --> 00:25:14,044 Did I get it? Oh, I did everything. 672 00:25:15,280 --> 00:25:16,680 Did you make a huarache? 673 00:25:16,748 --> 00:25:18,460 - Shawarma. - [Larissa] Oh, nice. 674 00:25:18,484 --> 00:25:20,351 Yes. 675 00:25:20,418 --> 00:25:21,619 [Larissa] I feel a little nervous. 676 00:25:21,686 --> 00:25:24,332 I really tried to compensate for the last round 677 00:25:24,356 --> 00:25:25,734 and hopefully the judges feel my love 678 00:25:25,758 --> 00:25:27,625 and my soul when they taste it. 679 00:25:27,692 --> 00:25:29,337 [Joseph] That was wild, man, 680 00:25:29,361 --> 00:25:30,828 like, would I think that I was able 681 00:25:30,895 --> 00:25:32,296 to create some really good flavors. 682 00:25:33,298 --> 00:25:34,231 Ready. 683 00:25:35,567 --> 00:25:37,968 [clock ticking] 684 00:25:39,537 --> 00:25:41,716 [intense music playing] 685 00:25:41,740 --> 00:25:43,474 Chefs, inside your entree baskets, 686 00:25:43,541 --> 00:25:45,609 you found the alligator nuggets, 687 00:25:45,677 --> 00:25:48,546 rack of antelope, fiddlehead ferns, 688 00:25:48,613 --> 00:25:50,525 and blueberry pie filling. 689 00:25:50,549 --> 00:25:52,594 Chef Joseph, what have you made? 690 00:25:52,618 --> 00:25:54,596 I made a surf and turf. 691 00:25:54,620 --> 00:25:57,288 Honey and chili-glazed alligator nugget 692 00:25:57,355 --> 00:25:58,989 and antelope steak. 693 00:25:59,824 --> 00:26:01,692 [Eduardo] Chef Joseph, I like the spice 694 00:26:01,759 --> 00:26:04,539 that I'm getting out of the alligator. 695 00:26:04,563 --> 00:26:06,830 Spice and sweet, they go very well together. 696 00:26:06,898 --> 00:26:10,434 And the rack of antelope, what we wanna see is, 697 00:26:10,501 --> 00:26:12,703 sort of, more of a rare-medium rare cut wild game. 698 00:26:12,770 --> 00:26:15,617 Don't you think it rested quite long enough? 699 00:26:15,641 --> 00:26:17,808 And all of the beauty from the inside is gone. 700 00:26:18,843 --> 00:26:21,556 I agree with Eduardo, but this might be the one 701 00:26:21,580 --> 00:26:23,758 of my favorite preparations of fiddlehead ferns. 702 00:26:23,782 --> 00:26:25,449 Just the grill kisses them. 703 00:26:25,516 --> 00:26:28,385 - They're delicious. - Thank you, Chef. Thank you. 704 00:26:28,453 --> 00:26:31,433 This is a case study in how to put a basket 705 00:26:31,457 --> 00:26:33,657 - right in front of the judge. - Thank you. 706 00:26:33,725 --> 00:26:36,638 Why do you wanna be the next Chopped Grand Champion, Chef? 707 00:26:36,662 --> 00:26:38,529 Its simple. To open a food bank 708 00:26:38,596 --> 00:26:39,941 - in the neighborhood that I grew up. - Cool. 709 00:26:39,965 --> 00:26:42,600 Because I didn't grow up with a lot of opportunity. 710 00:26:42,667 --> 00:26:46,448 We were very poor and if I can inspire one kid, 711 00:26:46,472 --> 00:26:49,039 honestly, that's huge than winning $25,000. 712 00:26:50,742 --> 00:26:52,854 [Ted] Okay. Chef Joseph, thank you. 713 00:26:52,878 --> 00:26:54,745 - Thank you. - Next up, Chef Kimberly. 714 00:26:54,812 --> 00:26:58,415 [Kimberly] What I have is a antelope shawarma style 715 00:26:58,483 --> 00:27:01,463 and a fiddlehead and grilled tomato 716 00:27:01,487 --> 00:27:03,153 Israeli style salad. 717 00:27:05,223 --> 00:27:06,735 [Alex] This is exactly all the flavors 718 00:27:06,759 --> 00:27:09,738 that I want when I think of Shawarma. 719 00:27:09,762 --> 00:27:11,829 You know, if I'm gonna, like, really come at you a little bit, 720 00:27:11,896 --> 00:27:13,808 the cucumber steak is bigger than the antelope. 721 00:27:13,832 --> 00:27:17,334 But the blueberry yogurt, it's so good. 722 00:27:19,304 --> 00:27:20,638 I'm gonna eat some more. 723 00:27:20,705 --> 00:27:23,351 When I dream about eating Shawarma... I live in Montana, 724 00:27:23,375 --> 00:27:25,286 I can't just go get one at 3:00 a.m. 725 00:27:25,310 --> 00:27:26,377 [judge laughing] 726 00:27:26,444 --> 00:27:27,778 But I dream about it. And so, 727 00:27:27,845 --> 00:27:30,625 I envision something that's been sliced, 728 00:27:30,649 --> 00:27:34,295 and so, I was confused that you wanted to grind it 729 00:27:34,319 --> 00:27:35,563 when in fact, if it was whole, 730 00:27:35,587 --> 00:27:37,588 the fire element would have truly 731 00:27:37,655 --> 00:27:38,956 come into the dish. 732 00:27:39,791 --> 00:27:42,059 The fiddleheads, I like them like this. 733 00:27:42,126 --> 00:27:44,305 Its fresh, kinda helps what is otherwise 734 00:27:44,329 --> 00:27:46,530 a very flavor heavy dish. 735 00:27:46,597 --> 00:27:48,732 I agree. And maybe, a little too much salt 736 00:27:48,800 --> 00:27:51,535 on the alligator nugget but I don't mind. 737 00:27:51,602 --> 00:27:53,737 It's almost like a chicharon. 738 00:27:53,805 --> 00:27:55,539 - [Eduardo] Mmm-hmm. - Thank you. 739 00:27:55,606 --> 00:27:57,318 [Ted] Chef, if you were to go all the way and win 740 00:27:57,342 --> 00:27:59,743 the Finale, you get $25,000. 741 00:27:59,811 --> 00:28:01,679 Any thoughts on where you would use that? 742 00:28:01,746 --> 00:28:05,460 Yeah. My mom end-stage kidney disease. 743 00:28:05,484 --> 00:28:07,595 My dad has rapidly possessing Parkinson's 744 00:28:07,619 --> 00:28:09,553 after being a body-builder his whole life, 745 00:28:09,620 --> 00:28:12,489 and it's not very easy to be sick 746 00:28:12,557 --> 00:28:13,757 and in your late '60s 747 00:28:13,825 --> 00:28:15,426 when you don't have a lot of money, 748 00:28:15,493 --> 00:28:17,739 so I'm just gonna give it to them. 749 00:28:17,763 --> 00:28:19,763 Make their life a little bit easier. 750 00:28:19,831 --> 00:28:22,900 [Ted] I can imagine. That is so rough. 751 00:28:22,967 --> 00:28:25,346 Okay. Chef Kimberly, thank you. 752 00:28:25,370 --> 00:28:26,770 Finally, Chef Larissa. 753 00:28:26,838 --> 00:28:31,308 We have a Moroccan antelope chop 754 00:28:31,375 --> 00:28:33,577 over alligator couscous 755 00:28:33,644 --> 00:28:38,182 with grilled fiddleheads, voila. 756 00:28:38,249 --> 00:28:39,316 Voila. 757 00:28:41,586 --> 00:28:43,431 [Tiffani] The whole thing down, 758 00:28:43,455 --> 00:28:45,567 the alligator nugs into the couscous 759 00:28:45,591 --> 00:28:48,392 is clever beyond measure, 760 00:28:48,459 --> 00:28:49,793 and then I get these grilled fiddleheads 761 00:28:49,861 --> 00:28:52,507 that are like a little vegetal quality. 762 00:28:52,531 --> 00:28:54,843 It's just so good. 763 00:28:54,867 --> 00:28:58,235 Thank you, Chefs. I am utterly flattered. 764 00:29:00,138 --> 00:29:02,272 The rack of antelope has always nooks and crannies 765 00:29:02,340 --> 00:29:04,119 for the fire to get in. 766 00:29:04,143 --> 00:29:05,876 There's textural crunchy burnt and interesting elements. 767 00:29:05,943 --> 00:29:08,590 That is fire cookery through and through for me. 768 00:29:08,614 --> 00:29:10,614 So, let's talk about the blueberry pie filling. 769 00:29:10,681 --> 00:29:12,727 It's like just a little too much of that black pepper 770 00:29:12,751 --> 00:29:14,462 that's in there steals the show 771 00:29:14,486 --> 00:29:15,486 from some of the other spices. 772 00:29:15,520 --> 00:29:16,620 Absolutely. 773 00:29:16,687 --> 00:29:19,056 It's just great. Super clever. 774 00:29:20,225 --> 00:29:21,492 Good job. 775 00:29:21,559 --> 00:29:23,494 - Chef Larissa, thank you. - [Larissa] Thank you. 776 00:29:23,561 --> 00:29:26,296 The scene is set for an incredible 777 00:29:26,364 --> 00:29:28,065 Playing with Fire dessert round. 778 00:29:29,634 --> 00:29:30,779 In terms of creativity, 779 00:29:30,803 --> 00:29:32,714 I definitely cooked my competitors, 780 00:29:32,738 --> 00:29:34,382 so I have no clue who's gonna be chopped. 781 00:29:34,406 --> 00:29:35,873 I just really hoped that it's not me. 782 00:29:35,940 --> 00:29:39,309 [Joseph] I should've rested those steaks a lot longer. 783 00:29:40,678 --> 00:29:41,745 I mean, it's just wild, man. 784 00:29:41,813 --> 00:29:43,413 Everything was wild about that round. 785 00:29:43,481 --> 00:29:46,316 [intense music playing] 786 00:29:52,723 --> 00:29:54,391 [intense music playing] 787 00:29:54,458 --> 00:29:56,527 [Ted] Whose dish on chopping block? 788 00:29:56,594 --> 00:29:59,429 [intense music playing] 789 00:30:02,834 --> 00:30:06,503 [Ted] Chef Joseph, you've been Chopped. Judges. 790 00:30:06,571 --> 00:30:09,573 Chef Joe, ultimately, it came down to over cooking 791 00:30:09,640 --> 00:30:11,575 that antelope and not letting it rest, 792 00:30:11,642 --> 00:30:14,489 - and so we had to chop you. - Understood. 793 00:30:14,513 --> 00:30:16,291 - We love having you. - [Joseph] Thank you so much. 794 00:30:16,315 --> 00:30:17,514 [applause] 795 00:30:17,582 --> 00:30:19,183 [Joseph] I really feel like I accomplished 796 00:30:19,250 --> 00:30:20,784 having my voice heard. 797 00:30:20,852 --> 00:30:22,564 The future of fire and the future of grilling 798 00:30:22,588 --> 00:30:24,699 looks brighter than it ever has. 799 00:30:24,723 --> 00:30:26,501 [suspenseful music playing] 800 00:30:26,525 --> 00:30:28,503 [Kimberly] Larissa is just... 801 00:30:28,527 --> 00:30:29,571 I mean, first of all, she's gorgeous. 802 00:30:29,595 --> 00:30:31,172 Very intimidating. 803 00:30:31,196 --> 00:30:32,329 Second of all, 804 00:30:32,396 --> 00:30:34,375 she has as much passion as I do, 805 00:30:34,399 --> 00:30:37,312 but my ability to completely change 806 00:30:37,336 --> 00:30:38,468 something into something else 807 00:30:38,536 --> 00:30:40,470 will give me a step up over her. 808 00:30:40,538 --> 00:30:42,472 Kim is a very strong competitor. 809 00:30:42,540 --> 00:30:43,651 She intimidates me. 810 00:30:43,675 --> 00:30:46,410 I really have to bring all of me 811 00:30:46,477 --> 00:30:49,680 into this competition at this point. 812 00:30:49,747 --> 00:30:52,260 - [suspenseful music playing] - [bell ringing] 813 00:30:52,284 --> 00:30:53,417 Check out your ingredients. 814 00:30:53,484 --> 00:30:55,396 [rock music playing] 815 00:30:55,420 --> 00:30:56,753 What the hell is... 816 00:30:56,821 --> 00:30:59,734 [Ted] And what will you make with barbeque boar sliders? 817 00:30:59,758 --> 00:31:01,959 [Kimberly] Great question, Ted. 818 00:31:02,026 --> 00:31:04,539 I have no idea what I'm gonna do with that. 819 00:31:04,563 --> 00:31:06,541 - [Ted] Cape gooseberries. - Oh, gooseberries. 820 00:31:06,565 --> 00:31:08,232 That's what they're called in English. 821 00:31:08,299 --> 00:31:09,611 I'm familiar with them. 822 00:31:09,635 --> 00:31:11,368 They might fall through the grill. 823 00:31:11,435 --> 00:31:14,215 [Ted] Shredded coconut. 824 00:31:14,239 --> 00:31:15,305 Not horrible. 825 00:31:15,373 --> 00:31:16,417 [Ted] And goat's milk caramel. 826 00:31:16,441 --> 00:31:17,708 Oh, goat's milk caramel. 827 00:31:17,775 --> 00:31:20,310 All right. That sounds cool. 828 00:31:20,378 --> 00:31:22,512 But how can I grill any of these? 829 00:31:22,580 --> 00:31:25,293 [suspenseful music playing] 830 00:31:25,317 --> 00:31:26,583 [Ted] Only half an hour to work. 831 00:31:26,651 --> 00:31:28,318 Clock starts now. 832 00:31:28,386 --> 00:31:29,519 - All right, Chefs. - [judge] Here we go. 833 00:31:29,587 --> 00:31:31,432 [Eduardo] Bring it in strong. 834 00:31:31,456 --> 00:31:32,723 [judge] All right. 835 00:31:32,790 --> 00:31:34,502 [Larissa] Are you taking a AP flour? 836 00:31:34,526 --> 00:31:35,525 - [Kimberly] Yeah. - Don't worry. 837 00:31:35,593 --> 00:31:36,793 Great, great, great. Don't worry. 838 00:31:36,861 --> 00:31:38,929 I wouldn't leave you flourless. Sugar. 839 00:31:38,996 --> 00:31:41,442 Even though I'm going to leave you without money. 840 00:31:41,466 --> 00:31:44,534 Judges, so of course wild boar is the wild surprise 841 00:31:44,602 --> 00:31:46,781 in this desert basket, 842 00:31:46,805 --> 00:31:48,672 but they also have the corn bread slider bun. 843 00:31:48,739 --> 00:31:51,008 Could they set the meat aside 844 00:31:51,075 --> 00:31:52,476 and still get a passing grade from you? 845 00:31:52,543 --> 00:31:53,788 [Eduardo] Better be on fire. 846 00:31:53,812 --> 00:31:56,457 [Tiffani] If you don't have the boar in your desert, 847 00:31:56,481 --> 00:31:58,482 your desert better be spectacular. 848 00:31:58,549 --> 00:31:59,861 [Alex] Yeah, I mean, a little pig candy... 849 00:31:59,885 --> 00:32:01,863 - [Tiffani] Yeah, [indistinct]. - Would really be lovely here. 850 00:32:01,887 --> 00:32:04,288 [indistinct] me this, what about the flame? 851 00:32:04,355 --> 00:32:05,400 - What about fire... - [Alex] Mmm-hmm. 852 00:32:05,424 --> 00:32:06,467 ...still needs to play a role? 853 00:32:06,491 --> 00:32:07,669 Hundred percent. Yup. 854 00:32:07,693 --> 00:32:11,406 And maybe that somehow with sweet coconut. 855 00:32:11,430 --> 00:32:12,629 I don't know a lot of pastry, 856 00:32:12,697 --> 00:32:15,432 but I can manipulate savory stuff 857 00:32:15,499 --> 00:32:16,744 into sweeter thing. 858 00:32:16,768 --> 00:32:19,503 I'm gonna make a toasted coconut scone 859 00:32:19,570 --> 00:32:21,438 with a gooseberry sauce. 860 00:32:21,505 --> 00:32:24,686 I have made tons of bacon jam before 861 00:32:24,710 --> 00:32:29,691 and there is a very tasty boar on the sliders. 862 00:32:29,715 --> 00:32:33,227 I'm adding golden raisin, just to add some sweetness 863 00:32:33,251 --> 00:32:34,718 for my gooseberry sauce. 864 00:32:34,785 --> 00:32:37,765 I add them to a pan with some fresh raspberries 865 00:32:37,789 --> 00:32:40,457 and a little rum to put some fire in there. 866 00:32:40,524 --> 00:32:43,393 Wow, I like to see that fire playing a role. 867 00:32:43,461 --> 00:32:44,772 [rock music playing] 868 00:32:44,796 --> 00:32:48,131 You know, I want many different textures and layers. 869 00:32:48,199 --> 00:32:50,712 So, my dessert round, I'm doing streusel 870 00:32:50,736 --> 00:32:55,672 with pistachios and jalapeño cornbread buns. 871 00:32:55,740 --> 00:32:58,675 I'm trying to scrape off all those wild boar 872 00:32:58,743 --> 00:33:01,345 and I grill that in the fire immediately, 873 00:33:01,412 --> 00:33:04,348 and make sure that gets a nice char. 874 00:33:04,415 --> 00:33:05,460 Give me that fire. 875 00:33:05,484 --> 00:33:07,328 I'm also gonna create some pistachios 876 00:33:07,352 --> 00:33:08,863 because they play really well 877 00:33:08,887 --> 00:33:10,531 with the acidity of the gooseberry. 878 00:33:10,555 --> 00:33:13,090 Mmm-hmm. Really good. 879 00:33:13,157 --> 00:33:16,960 Puff it in the oven and hope it bakes on time. 880 00:33:17,028 --> 00:33:18,606 Thirteen lucky minutes on the clock, chefs. 881 00:33:18,630 --> 00:33:19,807 Do you have some powdered sugar? 882 00:33:19,831 --> 00:33:21,476 [Kimberly] Uh, I do. I'm about to use it 883 00:33:21,500 --> 00:33:22,677 and then, I'll toss it your way. 884 00:33:22,701 --> 00:33:24,468 Can I just grab a cup from a measuring cup... 885 00:33:24,502 --> 00:33:25,702 Yeah. Here. Come get it. 886 00:33:25,770 --> 00:33:27,571 [Alex] Its important to point that, too, 887 00:33:27,638 --> 00:33:30,618 Kimberly, she's grown up with sick parents. 888 00:33:30,642 --> 00:33:31,842 I've never seen anybody say, 889 00:33:31,909 --> 00:33:33,688 "Oh, if I win, I'm just gonna give it to them." 890 00:33:33,712 --> 00:33:36,446 And Larissa, her roots are underrepresented. 891 00:33:36,514 --> 00:33:39,249 So, I feel like those two great motivators 892 00:33:39,316 --> 00:33:41,429 for these two competitors. 893 00:33:41,453 --> 00:33:43,587 I'm making a cream scone, 894 00:33:43,654 --> 00:33:45,922 which takes a less time to cook. 895 00:33:45,990 --> 00:33:49,971 So, I expect these scones to take 12-minutes. 896 00:33:49,995 --> 00:33:52,507 Give me goat's milk, anything, it doesn't matter. 897 00:33:52,531 --> 00:33:53,597 I'm going to eat it. 898 00:33:53,664 --> 00:33:55,399 It's so tangy and fun. 899 00:33:55,466 --> 00:33:57,645 So, I'm making whipped mascarpone 900 00:33:57,669 --> 00:33:59,380 built with caramels. 901 00:33:59,404 --> 00:34:00,604 Less than 10-minutes to go, chefs. 902 00:34:00,671 --> 00:34:02,672 [suspenseful music playing] 903 00:34:02,740 --> 00:34:06,343 The cape gooseberry is naturally a thickener. 904 00:34:06,410 --> 00:34:09,190 - Yeah, it is. - It's loaded with pectin. 905 00:34:09,214 --> 00:34:10,280 For my gooseberries, 906 00:34:10,347 --> 00:34:12,349 fruit and fire love each other 907 00:34:12,416 --> 00:34:14,151 and enhance the flavor. 908 00:34:14,218 --> 00:34:17,799 And then, I'm going to incorporate apricot jam 909 00:34:17,823 --> 00:34:19,623 to bring out the sweetness. 910 00:34:19,690 --> 00:34:21,702 For my goat milk caramel, 911 00:34:21,726 --> 00:34:26,641 I decided to mix that with toasted coconuts. 912 00:34:26,665 --> 00:34:28,309 I'm burning my coconut. 913 00:34:28,333 --> 00:34:29,710 I keep burning every batch. 914 00:34:29,734 --> 00:34:32,180 At this point, I'm really heavily 915 00:34:32,204 --> 00:34:33,270 second guessing myself. 916 00:34:33,337 --> 00:34:34,604 Damn it. 917 00:34:34,672 --> 00:34:36,206 Chefs, four minutes to go. 918 00:34:36,273 --> 00:34:38,653 Calm down. 919 00:34:38,677 --> 00:34:39,876 [suspenseful music playing] 920 00:34:39,944 --> 00:34:41,856 I'm worried a little bit about with Kimberly with the scone. 921 00:34:41,880 --> 00:34:44,459 She really needed to get it full-cooked quickly. 922 00:34:44,483 --> 00:34:45,860 The propensity for it to steam out 923 00:34:45,884 --> 00:34:48,618 and not be able to cook all the way through is high. 924 00:34:48,686 --> 00:34:50,954 - I don't want a gooey scone. - [Eduardo] No. 925 00:34:51,021 --> 00:34:52,556 [Kimberly] I'm in trouble with these scones. 926 00:34:52,623 --> 00:34:55,336 And all I see is a little bit of color 927 00:34:55,360 --> 00:34:57,538 on top of a raw blob of dough. 928 00:34:57,562 --> 00:35:00,475 This is definitely the low point for me 929 00:35:00,499 --> 00:35:01,476 of this competition. 930 00:35:01,500 --> 00:35:03,200 Ah. 931 00:35:09,673 --> 00:35:11,819 [Tiffani] Chef Kimberly, how are your scones? 932 00:35:11,843 --> 00:35:14,277 Just char them on the grill. Then, they're going 933 00:35:14,345 --> 00:35:15,545 - right on the plate. - Go. Go. 934 00:35:15,613 --> 00:35:17,547 [Ted] And you can smell the scone's burning. 935 00:35:17,615 --> 00:35:20,328 There is less than two minutes left. 936 00:35:20,352 --> 00:35:22,285 [rock music playing] 937 00:35:22,353 --> 00:35:23,687 So, I'm doing a gooseberry jam 938 00:35:23,754 --> 00:35:26,490 and then, I realized this is very sweet. 939 00:35:26,557 --> 00:35:29,604 I decided to spice up some conisholme pickles 940 00:35:29,628 --> 00:35:30,738 from the boar slider 941 00:35:30,762 --> 00:35:33,074 to balance out the sweetness. 942 00:35:33,098 --> 00:35:37,000 Have you ever had pickles with your gooseberries before? 943 00:35:38,503 --> 00:35:40,770 Fifty seconds, Five-O. 944 00:35:40,838 --> 00:35:42,439 Oh, my God. There's no time for [indistinct] 945 00:35:42,506 --> 00:35:43,773 please, you're killing me. 946 00:35:43,841 --> 00:35:45,642 [Kimberly] I'm so worried about these scones. 947 00:35:45,709 --> 00:35:48,979 Uh, I didn't give myself enough time to plate. 948 00:35:49,046 --> 00:35:50,625 Oh, my God. If she has to go one by one, 949 00:35:50,649 --> 00:35:51,648 we're not gonna do this. 950 00:35:51,715 --> 00:35:53,049 Get it on the plate. 951 00:35:53,117 --> 00:35:57,721 [Ted] Ten, nine, eight, seven, six, five... 952 00:35:57,788 --> 00:35:59,500 - [Eduardo] Let's go, chefs. - Come on. Come on. 953 00:35:59,524 --> 00:36:03,193 [Ted] ...four, three, two, one. 954 00:36:03,260 --> 00:36:04,394 Time's up. 955 00:36:04,461 --> 00:36:07,164 [Alex] Oh, God. 956 00:36:08,332 --> 00:36:09,933 [Kimberly] That was awful. 957 00:36:11,335 --> 00:36:12,536 I want this money for my parents 958 00:36:12,603 --> 00:36:14,649 and the fact that I didn't finish the plates 959 00:36:14,673 --> 00:36:16,250 is like gut-wrenching. 960 00:36:16,274 --> 00:36:18,208 This is how your heart breaks. 961 00:36:21,445 --> 00:36:25,282 [suspenseful music playing] 962 00:36:25,349 --> 00:36:26,616 Chef Kimberly, Chef Larissa, 963 00:36:26,684 --> 00:36:28,729 you boldly took on a final basket 964 00:36:28,753 --> 00:36:32,400 of barbeque boar sliders, cape gooseberries, 965 00:36:32,424 --> 00:36:35,358 shredded coconut, and goat's milk caramel. 966 00:36:35,426 --> 00:36:36,760 Chef Kimberly, what do we have? 967 00:36:36,827 --> 00:36:39,829 So, what I have is toasted coconut scone 968 00:36:39,897 --> 00:36:44,412 with a grilled gooseberry and raspberry sauce 969 00:36:44,436 --> 00:36:46,480 with a little rum. 970 00:36:46,504 --> 00:36:49,417 [suspenseful music playing] 971 00:36:49,441 --> 00:36:50,818 It's delicious 972 00:36:50,842 --> 00:36:53,310 and the golden raisin from the pantry 973 00:36:53,377 --> 00:36:55,022 makes the boar belong, 974 00:36:55,046 --> 00:36:58,759 and the goat caramel cream with the mascarpone 975 00:36:58,783 --> 00:37:00,828 gives room for the char to bloom. 976 00:37:00,852 --> 00:37:03,787 Tell me what you did with the cape gooseberries. 977 00:37:03,854 --> 00:37:07,390 Unfortunately, I didn't get them on my plate. 978 00:37:07,458 --> 00:37:09,370 I added that to some fresh raspberry 979 00:37:09,394 --> 00:37:11,372 and rum for some more fire. 980 00:37:11,396 --> 00:37:12,506 - Brilliant. - [Kimberly] Thank you. 981 00:37:12,530 --> 00:37:13,708 [Eduardo] You flambeed 982 00:37:13,732 --> 00:37:16,533 one of the key basket items. Thumbs up. 983 00:37:16,600 --> 00:37:19,002 [Alex] Two of us did not get the gooseberries on the plate. 984 00:37:19,069 --> 00:37:20,781 - [Kimberly] Yeah. - [Alex] That's just math. 985 00:37:20,805 --> 00:37:23,718 There's a lot of extra credit around here, a lot. 986 00:37:23,742 --> 00:37:28,456 Yeah. This biscuit dough is not fully cooked, 987 00:37:28,480 --> 00:37:31,615 but the coconut gives it the kind of like 988 00:37:31,682 --> 00:37:34,351 snicker doodle-y sugar cookie... 989 00:37:34,418 --> 00:37:35,619 Uh, like, I love that. 990 00:37:35,686 --> 00:37:37,420 I keep going back for more. 991 00:37:37,488 --> 00:37:39,400 [Ted] Chef Kimberly, thank you. 992 00:37:39,424 --> 00:37:40,468 Finally, Chef Larissa. 993 00:37:40,492 --> 00:37:41,558 [suspenseful music playing] 994 00:37:41,625 --> 00:37:43,738 I have here, uh, pistachio 995 00:37:43,762 --> 00:37:46,496 and grilled cornbread streusel 996 00:37:46,563 --> 00:37:50,934 and toasted coconut cajeta caramel. 997 00:37:52,303 --> 00:37:54,348 Something smokey and wild 998 00:37:54,372 --> 00:37:55,705 [indistinct] the jalapeño in here. 999 00:37:55,773 --> 00:37:57,752 I really like it. But for the ingredients, 1000 00:37:57,776 --> 00:38:00,377 that's kind of like the easiest one we give you. 1001 00:38:00,444 --> 00:38:02,379 I don't taste coconut. 1002 00:38:02,446 --> 00:38:04,314 I've never had pickle in a desert. 1003 00:38:04,381 --> 00:38:05,382 Just on that, 1004 00:38:05,449 --> 00:38:06,716 I would give you all the marks. 1005 00:38:06,784 --> 00:38:10,453 However, I'm still looking for my wild boar. 1006 00:38:10,521 --> 00:38:12,522 - I don't think it's in here. - No, it's not. 1007 00:38:12,589 --> 00:38:13,701 - You're correct. - Mmm-hmm. 1008 00:38:13,725 --> 00:38:16,570 But it is a very elegant way 1009 00:38:16,594 --> 00:38:17,327 to wrap up our meal today. 1010 00:38:17,394 --> 00:38:19,729 Um, it's missing a center. 1011 00:38:19,797 --> 00:38:23,444 To me streusel is something that comes on something. 1012 00:38:23,468 --> 00:38:25,068 - [Larissa] Yeah. - My question is, 1013 00:38:25,135 --> 00:38:28,271 is it the same as leaving an ingredient off? 1014 00:38:30,408 --> 00:38:31,875 [Ted] Thank you, chefs. 1015 00:38:31,942 --> 00:38:34,344 - [Kimberly] Thank you. - [Larissa] Thank you, Ted. 1016 00:38:34,411 --> 00:38:36,657 [suspenseful music playing] 1017 00:38:36,681 --> 00:38:39,193 Judges, you're taste buds definitely took a walk 1018 00:38:39,217 --> 00:38:40,283 on the wild side. 1019 00:38:40,351 --> 00:38:41,284 Was it a nice journey? 1020 00:38:41,352 --> 00:38:42,596 [Eduardo] It is an adventure. 1021 00:38:42,620 --> 00:38:44,487 I feel like they were neck and neck on the fire. 1022 00:38:44,555 --> 00:38:45,800 Kimberly's appetizer, 1023 00:38:45,824 --> 00:38:47,691 the pupa was just a tough ingredient. 1024 00:38:47,758 --> 00:38:49,537 The stinging nettles in that, 1025 00:38:49,561 --> 00:38:50,538 brought it to the next level for me. 1026 00:38:50,562 --> 00:38:53,474 [Alex] But the pupa felt thrown in. 1027 00:38:53,498 --> 00:38:54,698 In Larissa's appetizer, 1028 00:38:54,765 --> 00:38:57,767 I was really drawn to a whole poblano pepper, 1029 00:38:57,835 --> 00:38:59,369 although not a basket ingredient. 1030 00:38:59,436 --> 00:39:02,172 It being as it's found in the wild. 1031 00:39:02,239 --> 00:39:03,417 But there was no salt. 1032 00:39:03,441 --> 00:39:06,420 It was a dish of a food stylist, not the chef. 1033 00:39:06,444 --> 00:39:08,356 - Agree. - But then Larissa follows up 1034 00:39:08,380 --> 00:39:09,890 with alligator couscous 1035 00:39:09,914 --> 00:39:11,448 - and pine nuts. - And pine nuts. 1036 00:39:11,515 --> 00:39:15,652 Yeah. That savagery of a full chop on the fire. 1037 00:39:15,719 --> 00:39:17,487 [Tiffani] Larissa's entree was as close as to perfect 1038 00:39:17,521 --> 00:39:18,455 that I've ever seen. 1039 00:39:18,522 --> 00:39:19,522 For me the best thing 1040 00:39:19,590 --> 00:39:20,568 about Kimberly's main course 1041 00:39:20,592 --> 00:39:21,658 is she took the basket 1042 00:39:21,725 --> 00:39:23,526 and she made it all fit. 1043 00:39:23,594 --> 00:39:25,695 [Tiffani] But the cucumber was bigger than the antelope. 1044 00:39:25,762 --> 00:39:27,441 And it trumped the fiddlehead. 1045 00:39:27,465 --> 00:39:28,798 - [Tiffani] Exactly. - [Alex] The question in hand 1046 00:39:28,866 --> 00:39:32,335 is does sheer work trump creativity? 1047 00:39:32,403 --> 00:39:34,315 In a fire and wild game round, 1048 00:39:34,339 --> 00:39:36,973 it has to be creativity. 1049 00:39:38,342 --> 00:39:39,309 Love it. 1050 00:39:41,612 --> 00:39:43,413 I wanna win this so badly, 1051 00:39:43,480 --> 00:39:44,948 but Kimberly is very strong 1052 00:39:45,015 --> 00:39:48,485 and even though her dessert wasn't beautiful looking. 1053 00:39:48,552 --> 00:39:50,598 It was certainly delicious. 1054 00:39:50,622 --> 00:39:52,222 [Kimberly] I have a lot on the line. 1055 00:39:52,289 --> 00:39:53,801 My parents are extremely sick 1056 00:39:53,825 --> 00:39:56,559 and it would at least be nice to have this money 1057 00:39:56,627 --> 00:39:58,672 to make them more comfortable, 1058 00:39:58,696 --> 00:40:00,608 so I'm felling literally all of the emotions. 1059 00:40:00,632 --> 00:40:02,298 [suspenseful music playing] 1060 00:40:02,366 --> 00:40:04,412 Good luck. God Bless. 1061 00:40:04,436 --> 00:40:07,570 So, whose dish is on the chopping block? 1062 00:40:07,638 --> 00:40:10,974 [suspenseful music playing] 1063 00:40:16,714 --> 00:40:19,293 [Ted] Chef Kimberly, you've been chopped. 1064 00:40:19,317 --> 00:40:20,494 Judges. 1065 00:40:20,518 --> 00:40:24,888 [dramatic music playing] 1066 00:40:25,856 --> 00:40:27,924 Kimberly, honestly, you are really something 1067 00:40:27,991 --> 00:40:28,925 - and I don't like to say... - Thank you. 1068 00:40:28,992 --> 00:40:30,794 ...you are something and so we had to chop you. 1069 00:40:30,861 --> 00:40:34,375 So, I'll say, please don't forget a basket ingredient 1070 00:40:34,399 --> 00:40:36,243 and for that, we have to chop you. 1071 00:40:36,267 --> 00:40:38,001 Thank you. 1072 00:40:41,539 --> 00:40:44,518 [applause] 1073 00:40:44,542 --> 00:40:47,188 [Kimberly] I'm obviously disappointed, 1074 00:40:47,212 --> 00:40:48,522 but I'm really proud 1075 00:40:48,546 --> 00:40:49,813 of the first two dishes that I put out. 1076 00:40:49,880 --> 00:40:51,815 I love my parents. I love my family. 1077 00:40:51,882 --> 00:40:53,661 I'll definitely find another way to help them. 1078 00:40:53,685 --> 00:40:55,751 And that means Chef Larissa Da Costa, 1079 00:40:55,786 --> 00:40:57,798 you are the Chopped Champion 1080 00:40:57,822 --> 00:40:59,733 and you will have a chance to become 1081 00:40:59,757 --> 00:41:02,559 a Chopped Grand Champion when you come back 1082 00:41:02,626 --> 00:41:04,828 for the Playing With Fire Grand Finale. 1083 00:41:04,895 --> 00:41:06,540 - Congratulations. - [Larissa] Thank you. 1084 00:41:06,564 --> 00:41:07,741 - [Alex] Yes. Nicely done. - Thank you. 1085 00:41:07,765 --> 00:41:10,433 - [Eduardo] Bravo. Well done. - Thank you. 1086 00:41:10,501 --> 00:41:11,768 - I'm literally jumping in joy. - [Tiffani] Good. 1087 00:41:11,835 --> 00:41:14,281 - I'm [indistinct] - As you should be. Well done. 1088 00:41:14,305 --> 00:41:17,351 I just won Chopped. 1089 00:41:17,375 --> 00:41:19,687 But the next round is going to be the cream de la crop, 1090 00:41:19,711 --> 00:41:23,446 so that is some pressure there. 1091 00:41:25,048 --> 00:41:27,428 Only one of you is gonna make it to the Finale 1092 00:41:27,452 --> 00:41:28,718 for $25,000. 1093 00:41:28,785 --> 00:41:29,630 I'm feeling the heat right now. 1094 00:41:29,654 --> 00:41:30,787 This is Chopped kitchen, 1095 00:41:30,854 --> 00:41:33,434 you definitely feel the pressure. 1096 00:41:33,458 --> 00:41:35,369 My nerves are shook. 1097 00:41:35,393 --> 00:41:36,570 It's madness in here. 1098 00:41:36,594 --> 00:41:38,461 - [Alex] Behind, behind. - Let's go. Let's go. 1099 00:41:38,529 --> 00:41:39,863 What happened? 1100 00:41:39,930 --> 00:41:41,598 [man] I am trying to make the best bad decision 1101 00:41:41,665 --> 00:41:42,710 I possibly I can. 1102 00:41:42,734 --> 00:41:44,534 - Oh, oh. No, no. - [speaks Spanish] 1103 00:41:44,601 --> 00:41:46,469 Presentation is a little Bless your heart, 1104 00:41:46,537 --> 00:41:48,271 you know what I'm saying? 1105 00:41:48,338 --> 00:41:49,739 With respect, I do disagree. 1106 00:41:49,806 --> 00:41:51,452 - Finish, finish, finish. - Oh, my God. 1107 00:41:51,476 --> 00:41:53,654 This is it, guys. You will think about this 1108 00:41:53,678 --> 00:41:55,589 in the shower for the next 10 years. 1109 00:41:55,613 --> 00:41:57,124 Let's do this. 1110 00:41:57,148 --> 00:41:58,248 What the hell?