1
00:00:00,867 --> 00:00:03,202
Barbecue is almost embedded
in your soul.
2
00:00:04,070 --> 00:00:07,139
I love the heat, the fire,
the intensity.
3
00:00:07,141 --> 00:00:12,044
There's nothing that we love
more than putting meat
up against the flame.
4
00:00:12,046 --> 00:00:14,713
Strike that match and watch
the competition burn.
5
00:00:14,715 --> 00:00:17,883
- I know
how to manipulate fire.
- Feeling the heat.
6
00:00:17,885 --> 00:00:19,985
These aren't your grandpa's
grillers, we expect more.
7
00:00:19,987 --> 00:00:21,253
Ooh, sweaty!
8
00:00:21,255 --> 00:00:22,955
If there isn't fire
leaving off these plates,
9
00:00:22,957 --> 00:00:24,277
I'm going
to be very disappointed.
10
00:00:24,557 --> 00:00:27,626
Give me, meat, give me fire.
That's all I really need.
11
00:00:27,628 --> 00:00:29,028
I'm the new face of fire.
12
00:00:29,030 --> 00:00:31,797
And I'm just an high school
math teacher.
13
00:00:31,799 --> 00:00:35,434
- I'm missing class right now.
- This is like some cooking...
14
00:00:35,436 --> 00:00:37,102
But sometimes when you play
with fire...
15
00:00:37,104 --> 00:00:38,303
You can get burned.
16
00:00:39,139 --> 00:00:40,305
You work hard for everything.
17
00:00:40,307 --> 00:00:42,975
$25,000, I need you to cook
like you mean it.
18
00:00:42,977 --> 00:00:45,210
- Yeah, no big deal.
- He just looks confused.
19
00:00:45,212 --> 00:00:47,613
- I can't breathe right now.
- Oh, God!
20
00:00:47,615 --> 00:00:49,948
Now I don't know what
the hell to do.
21
00:00:49,950 --> 00:00:51,817
This tournament is about
to get wild.
22
00:00:51,819 --> 00:00:53,886
- You're killing me.
- You sound like my mom.
23
00:00:53,888 --> 00:00:55,421
Oh, no, no, no, no, no, no!
24
00:00:56,189 --> 00:00:58,490
Yes, fire! Bring it.
25
00:01:03,596 --> 00:01:06,732
Chopped is on location
for an edgy, fiery,
26
00:01:06,734 --> 00:01:08,634
fierce tournament
with innovative
27
00:01:08,636 --> 00:01:12,838
and up-and-coming chefs
who are ready to play
with fire.
28
00:01:12,840 --> 00:01:16,175
I'm fast, I'm fierce,
and I'm a girl who loves
to grill.
29
00:01:17,277 --> 00:01:19,678
This is not your grandpa's
barbecue.
30
00:01:19,680 --> 00:01:21,914
When it comes to grilling,
ladies just do it better.
31
00:01:21,916 --> 00:01:25,084
I live in Tampa,
the perfect mix of land
and sea.
32
00:01:26,319 --> 00:01:30,889
There's $25,000 on the line
and this one means everything
to me.
33
00:01:30,891 --> 00:01:33,058
Bring on the flames.
34
00:01:37,297 --> 00:01:39,031
Feel the heat, baby.
Feel the heat.
35
00:01:39,033 --> 00:01:42,134
Out grill me?
You're out of your mind.
36
00:01:42,136 --> 00:01:46,004
When it comes to my cooking,
I'm the Middle East
meets West Coast,
37
00:01:46,006 --> 00:01:48,107
perfect flavor combination.
38
00:01:48,109 --> 00:01:50,876
I try to be humble,
but I'm a beast
behind the grill.
39
00:01:50,878 --> 00:01:53,545
This competition is mine.
Let's go!
40
00:01:55,081 --> 00:01:56,849
A grill fire is visceral,
it's intense
41
00:01:56,851 --> 00:01:58,450
and it's right in front of you.
42
00:01:58,452 --> 00:02:00,786
I'm from New England, surf
and turf is just what we do.
43
00:02:00,788 --> 00:02:03,455
Cooking a piece of fish
on the grill highlights
its simplicity
44
00:02:03,457 --> 00:02:05,257
and is what makes everything
about fish great.
45
00:02:06,960 --> 00:02:10,262
I'm the ultimate grill chef
and I'm going to be the MVP
in this kitchen.
46
00:02:13,299 --> 00:02:17,002
I don't let the fire
control me.
I control the fire.
47
00:02:17,004 --> 00:02:19,238
I'm half Mexican,
half Venezuelan.
48
00:02:19,240 --> 00:02:22,808
It's just like you get
the best out of two worlds.
49
00:02:22,810 --> 00:02:25,077
I'm not the person
who's afraid to go big.
50
00:02:25,079 --> 00:02:26,778
You go big or you go home.
51
00:02:26,780 --> 00:02:28,547
Oh, this looks really sexy.
52
00:02:28,549 --> 00:02:31,049
And I'll be the next
Chopped champion.
53
00:02:40,593 --> 00:02:44,930
A ferocious foursome,
are you ready to play
with fire?
54
00:02:44,932 --> 00:02:46,598
- We're ready, chef.
- We're so ready.
55
00:02:46,600 --> 00:02:48,534
Excellent.
In this competition,
56
00:02:48,536 --> 00:02:52,237
we're testing your ability
to innovate cooking
with live fire.
57
00:02:52,239 --> 00:02:58,010
We're looking for ingenuity
and frankly,
we want to be wowed.
58
00:02:58,012 --> 00:03:01,246
If you win, you will advance
to this tournament's finale
59
00:03:01,248 --> 00:03:03,916
with a shot at winning $25,000.
60
00:03:03,918 --> 00:03:05,551
- Yes!
- Let's go!
61
00:03:05,553 --> 00:03:08,587
But to get to the finale,
first you have to survive
62
00:03:08,589 --> 00:03:12,491
this preliminary tournament
with a surf and turf theme.
63
00:03:12,493 --> 00:03:15,994
Something from sea
and land in every basket.
64
00:03:15,996 --> 00:03:18,497
Appetizer baskets
are in front of you.
65
00:03:20,900 --> 00:03:22,234
Check them out!
66
00:03:23,036 --> 00:03:25,871
- Oh, yeah.
- Awesome.
67
00:03:25,873 --> 00:03:28,373
There are those surf
and turf surprises.
68
00:03:28,375 --> 00:03:29,641
Yes.
69
00:03:29,643 --> 00:03:33,212
- [Ted] You've got scallops...
- Scallops, that's my jam.
70
00:03:33,214 --> 00:03:37,616
[Ted] ...lamb chops and surf
and turf sushi rolls.
71
00:03:37,618 --> 00:03:39,351
Oh, what am I going
to do with that?
72
00:03:39,353 --> 00:03:41,153
[Ted] You also have spinach.
73
00:03:41,155 --> 00:03:42,988
Definitely seen a lot worse.
74
00:03:44,190 --> 00:03:47,492
The extra speedy 20-minute
round...
75
00:03:49,362 --> 00:03:51,063
starts now.
76
00:03:51,065 --> 00:03:53,599
All right guys, here we go.
First round.
77
00:03:53,601 --> 00:03:54,800
- Start strong.
- Let's go.
78
00:03:54,802 --> 00:03:57,269
Let's go.
79
00:03:57,271 --> 00:04:01,540
Alex, Tiffany, you are joined
by the acclaimed personal
chef Eric Adjepong.
80
00:04:01,542 --> 00:04:02,774
- Welcome back, Eric.
- Appreciate it.
81
00:04:02,776 --> 00:04:05,510
Eric, your expertise
is West African cuisine
82
00:04:05,512 --> 00:04:08,347
and I have to believe
that playing with fire
is a part of that.
83
00:04:08,349 --> 00:04:10,849
Huge, huge, huge, component
of West African cuisine.
84
00:04:10,851 --> 00:04:13,051
We need the smoke,
we need the char.
85
00:04:13,053 --> 00:04:16,355
I just love being around fire.
So this is perfect for me.
86
00:04:17,190 --> 00:04:19,591
Surf and turf
is a steakhouse classic,
87
00:04:19,593 --> 00:04:22,194
but is having meat and seafood
on one plate
88
00:04:22,196 --> 00:04:25,030
an over indulgence
or pure genius?
89
00:04:25,265 --> 00:04:26,698
- Yes. Both.
- Both.
90
00:04:26,700 --> 00:04:29,067
I mean, it's definitely going
to be a very fun challenge
91
00:04:29,069 --> 00:04:31,903
seeing the balance
between doing something
really delicate
92
00:04:31,905 --> 00:04:33,805
and really giving
some really bold flavors.
93
00:04:33,807 --> 00:04:34,873
Obviously, we're playing
with fire.
94
00:04:34,875 --> 00:04:36,308
So those are the things
I want to look forward to.
95
00:04:36,310 --> 00:04:39,678
And this is a new generation
of playing with fire,
96
00:04:39,680 --> 00:04:41,280
so I think we need to understand
97
00:04:41,282 --> 00:04:45,584
what the new generation
interpretation of surf
and turf can mean.
98
00:04:47,120 --> 00:04:49,021
I see scallops
and I'm thinking of myself
99
00:04:49,023 --> 00:04:50,789
as a, you know,
a New England guy,
100
00:04:50,791 --> 00:04:53,792
I need to take this one home
because if I don't,
101
00:04:53,794 --> 00:04:55,027
I'm going to be mocked
to no end.
102
00:04:55,029 --> 00:04:57,896
For my appetizer,
I'm going to make grilled
baby lamb chops
103
00:04:57,898 --> 00:05:03,035
with seared scallops, spinach
salmoriglio and an eggplant
citrus mostarda.
104
00:05:04,337 --> 00:05:07,472
I want to deal
with the lamb first, so I have
time to let it rest as well.
105
00:05:11,277 --> 00:05:12,711
These are so beautiful.
106
00:05:12,713 --> 00:05:14,279
I want the lamb to shine,
107
00:05:14,281 --> 00:05:16,982
so I'm just simply seasoning
with salt and pepper
108
00:05:16,984 --> 00:05:18,950
and getting it right
onto the grill.
109
00:05:19,485 --> 00:05:20,819
[Alex]
Aubrey, what are you making?
110
00:05:20,821 --> 00:05:24,189
Hi, I'm making
a little bite of Florida.
111
00:05:24,191 --> 00:05:28,794
I'm new to Florida, but I know
that they take their fish dip
super seriously.
112
00:05:28,796 --> 00:05:32,064
I'm making a grilled scallop
and crab dip crostini
113
00:05:32,066 --> 00:05:36,101
with charred lamb
and a spinach
and grilled lemon drizzle.
114
00:05:36,103 --> 00:05:40,038
I'm grilling the scallops
to add that charred flavor
into the fish dip
115
00:05:40,040 --> 00:05:42,374
that everyone knows and loves
from the grill.
116
00:05:46,145 --> 00:05:50,182
This basket looks like
a dream, it's a nightmare.
117
00:05:50,184 --> 00:05:52,584
Like, I'd never think of lamb
and scallops together.
118
00:05:52,586 --> 00:05:53,985
Even in the surf and turf world,
119
00:05:53,987 --> 00:05:56,588
those two guys don't usually
come together for the party.
120
00:05:57,156 --> 00:05:58,623
I'm going to say
something crazy.
121
00:05:58,625 --> 00:06:01,026
I'm going to say lamb
wrapped scallops.
122
00:06:01,028 --> 00:06:03,428
- [Eric] Ooh, okay.
- What if you like took
the lamb off the bone,
123
00:06:03,430 --> 00:06:05,063
cut it really thin,
wrapped the scallop,
124
00:06:05,065 --> 00:06:06,865
tied it, seared both.
125
00:06:06,867 --> 00:06:10,068
Then you have like, you know,
you have a classic appetizer.
126
00:06:10,070 --> 00:06:13,038
[Annisha]
To prepare my lamb, I'm going
to take it off of the bone.
127
00:06:13,040 --> 00:06:16,908
That will allow me to control
the temperature.
128
00:06:16,910 --> 00:06:18,910
Annisha, what are you making?
129
00:06:18,912 --> 00:06:22,614
So, I'm making some skewers
with lamb and scallop.
130
00:06:22,616 --> 00:06:27,052
And then I'm making a grilled
poblano and spinach cream.
131
00:06:27,054 --> 00:06:30,188
I'm going to marinate
the skewers
with some rosemary...
132
00:06:30,857 --> 00:06:33,959
throw it on the grill
and create a really nice char.
133
00:06:40,032 --> 00:06:43,902
[Samir]
Looking at this basket,
I'm inspired to go Venezuelan.
134
00:06:43,904 --> 00:06:48,073
I'm making Venezuelan cumin
grilled lamb chops
and scallops
135
00:06:48,075 --> 00:06:51,777
with a spinach salsa de ajo
and salsa aji.
136
00:06:51,779 --> 00:06:55,013
So for my salsa aji, I get
the avocado, cucumber
137
00:06:55,015 --> 00:06:58,450
and jalapeño
out of the sushi roll.
138
00:06:58,452 --> 00:07:03,188
- Samir, what are we making?
- Making
some Venezuelan flavors.
139
00:07:03,190 --> 00:07:07,993
Got a jalapeño water
that's going to be like
a brine for one of my salsas.
140
00:07:08,661 --> 00:07:13,165
The freshness and acidity
of the salsa aji
141
00:07:13,167 --> 00:07:16,935
is really going to balance
the gaminess
of that lamb chop.
142
00:07:20,706 --> 00:07:24,609
- John, how are we doing?
- I'm doing just great.
143
00:07:24,611 --> 00:07:29,614
I'm working on some seared
scallops and a spinach
salmoriglio sauce.
144
00:07:31,250 --> 00:07:35,253
Salmoriglio is traditionally
a raw parsley sauce.
145
00:07:35,255 --> 00:07:37,222
I'm using the ginger, the wasabi
146
00:07:37,224 --> 00:07:39,191
and the jalapeño
from the sushi roll
147
00:07:39,193 --> 00:07:41,193
in with the spinach
and the parsley.
148
00:07:41,195 --> 00:07:42,994
That's the surf and turf
sushi roll.
149
00:07:42,996 --> 00:07:44,262
We have a little bit
of brisket right on top.
150
00:07:44,264 --> 00:07:46,131
There's a little bit
of that pickled ginger wasabi
151
00:07:46,133 --> 00:07:48,033
which I think is really,
really, smart to use.
152
00:07:51,037 --> 00:07:52,904
We're talking about the fresh
faces of fire.
153
00:07:52,906 --> 00:07:56,708
Chef Audrey has done something
that I think
is so avant-garde.
154
00:07:56,710 --> 00:07:59,611
I've literally never seen it
happen.
155
00:07:59,613 --> 00:08:02,447
She's grilled her scallops
and then put them
in the food processor.
156
00:08:04,183 --> 00:08:05,517
Wow!
157
00:08:05,519 --> 00:08:07,552
- Okay.
- I've never seen that.
158
00:08:07,554 --> 00:08:11,189
[Audrey] For my fish dip, I'm
hoping that the smoked meat
from the top of the sushi roll
159
00:08:11,191 --> 00:08:14,226
will impart some of that smoky
flavor that I'm looking for.
160
00:08:17,230 --> 00:08:19,297
So poblano came into this party
161
00:08:19,299 --> 00:08:21,967
for me trying to show
a little bit of my background.
162
00:08:21,969 --> 00:08:25,203
I'm hoping that the spinach
kind of like mimics
163
00:08:25,205 --> 00:08:27,239
and takes the flavor
of the poblano.
164
00:08:29,175 --> 00:08:31,977
Annisha, how are you
using the sushi?
165
00:08:31,979 --> 00:08:33,712
I'm picking up the sauce
with the rice.
166
00:08:33,714 --> 00:08:35,981
- Okay, sounds good.
- Interesting.
167
00:08:35,983 --> 00:08:36,915
- Really smart.
- That's really clever.
168
00:08:36,917 --> 00:08:38,283
Very, very, clever. Yeah.
169
00:08:38,885 --> 00:08:41,920
Chefs, less than ten minutes
on that clock.
170
00:08:41,922 --> 00:08:48,260
So salsa de ajo is essentially
a cilantro aioli with spinach
for added color.
171
00:08:48,262 --> 00:08:50,595
Samir just a heads up,
there's eight
and a half minutes.
172
00:08:50,597 --> 00:08:52,531
Get to that grill when you can.
173
00:08:52,533 --> 00:08:53,965
Respect that clock, chefs.
174
00:08:53,967 --> 00:08:56,568
I'm going to need him
to get on that as soon
as possible.
175
00:08:56,570 --> 00:08:58,537
I realize
I'm running short on time.
176
00:08:58,539 --> 00:09:01,206
I need to get my proteins
on this grill, ASAP.
177
00:09:01,208 --> 00:09:04,976
If these lamb chops
are not cooked perfectly,
I'm going to be screwed.
178
00:09:04,978 --> 00:09:06,912
Guys, we have less
than eight minutes
on the clock
179
00:09:06,914 --> 00:09:10,015
and Samir is just now getting
his lamb on the grill.
180
00:09:10,017 --> 00:09:13,051
These are lamb chops,
bone in, takes some time.
181
00:09:13,053 --> 00:09:15,053
- Definitely.
- Like, this is not
a five minute cook.
182
00:09:15,055 --> 00:09:16,621
I'm very worried.
183
00:09:23,996 --> 00:09:26,731
Samir is just now getting
his lamb on the grill.
184
00:09:26,733 --> 00:09:27,832
I'm feeling the heat.
185
00:09:27,834 --> 00:09:30,235
I need to get my butt in gear
and get grilling.
186
00:09:30,237 --> 00:09:33,939
Can you char something now?
Can you make up for that?
187
00:09:33,941 --> 00:09:35,006
- Yes, I think so.
- For sure.
188
00:09:35,008 --> 00:09:36,808
So, if you're going to grill
this lamb,
189
00:09:36,810 --> 00:09:38,743
you want to at least give
some time for it to rest
as well, right?
190
00:09:38,745 --> 00:09:40,111
It's extremely important.
191
00:09:40,113 --> 00:09:41,413
Time's not on his side
right now.
192
00:09:46,385 --> 00:09:48,186
- Chef, John.
- Yes, ma'am.
193
00:09:48,188 --> 00:09:49,921
How you feeling?
Where are your scallops?
194
00:09:49,923 --> 00:09:52,257
My scallops are in the pan
and they are perfect.
195
00:09:52,259 --> 00:09:53,892
I love perfect scallops.
196
00:09:53,894 --> 00:09:56,861
Mostarda is a classic
Italian compliment.
197
00:09:56,863 --> 00:10:00,765
So it's usually like
a very sweet, acidic,
dried fruit relish.
198
00:10:00,767 --> 00:10:03,134
That eggplant will be
my body and my texture.
199
00:10:03,136 --> 00:10:06,071
I want a pop of green
on the top of my crostini,
200
00:10:06,073 --> 00:10:10,942
so I add spinach, grilled
lemon for that dreamy drizzle.
201
00:10:13,012 --> 00:10:15,880
So, it's time for me
to like flip my skewers,
202
00:10:15,882 --> 00:10:18,116
but they're like kind
of like falling apart.
203
00:10:18,118 --> 00:10:21,086
I realized that I had
to rethink this presentation.
204
00:10:21,088 --> 00:10:24,589
So now, instead of being
a skewer, they're going
to be like a bite.
205
00:10:24,591 --> 00:10:26,558
They're going to be
a surf and turf bite.
206
00:10:28,127 --> 00:10:30,929
I'm worried about Samir
because he's grilling
with two minutes to go
207
00:10:30,931 --> 00:10:31,963
and he hasn't plated it.
208
00:10:31,965 --> 00:10:35,934
There's no plating,
there's no time for resting.
209
00:10:35,936 --> 00:10:39,137
Samir's putting his lamb chops
back in the pan
with a minute and fifteen.
210
00:10:39,139 --> 00:10:41,506
That's not good.
211
00:10:41,508 --> 00:10:44,342
- Make sure you have everything
that's in the basket.
- Thirty seconds.
212
00:10:44,344 --> 00:10:47,912
Does it taste good?
Does your dish look better
than your competitors?
213
00:10:47,914 --> 00:10:49,047
Are you going to win?
214
00:10:49,715 --> 00:10:53,418
[Ted] Ten, nine, eight, seven,
215
00:10:53,420 --> 00:11:00,025
six, five, four, three, two,
one.
216
00:11:00,027 --> 00:11:01,326
Time's up!
217
00:11:05,598 --> 00:11:07,332
Definitely the fastest
20 minutes of my life.
218
00:11:07,334 --> 00:11:10,268
Everybody is really amazing
and the high level
of talent here
219
00:11:10,270 --> 00:11:11,803
that I'm competing
against today.
220
00:11:11,805 --> 00:11:13,004
I'm feeling the heat.
221
00:11:14,173 --> 00:11:15,907
Oh, I'm super anxious.
222
00:11:15,909 --> 00:11:17,942
I'm worried about my other
competitors.
223
00:11:17,944 --> 00:11:19,577
I want to know what they did,
224
00:11:19,579 --> 00:11:22,981
so it's just like, feeling
a little bit insecure
right now.
225
00:11:33,092 --> 00:11:35,694
Chefs, you have arrived
at the chopping block.
226
00:11:35,696 --> 00:11:37,996
In your first surf
and turf basket,
227
00:11:37,998 --> 00:11:44,102
you got scallops, lamb chops,
surf and turf sushi rolls
and spinach.
228
00:11:45,404 --> 00:11:47,572
Chef Annisha,
please tell us
about your dish.
229
00:11:47,574 --> 00:11:51,176
So over here, we have
what I like to call
surf and turf bites.
230
00:11:51,178 --> 00:11:52,210
I grew up in Tijuana.
231
00:11:52,212 --> 00:11:53,812
We're really close
from the ocean,
232
00:11:53,814 --> 00:11:55,814
but at the same time,
we're really close
to the land.
233
00:11:55,816 --> 00:11:58,016
I grew up like around
carne asadas,
234
00:11:58,018 --> 00:12:01,786
but at the same time,
it will be my aunt bringing
some ceviche or something.
235
00:12:01,788 --> 00:12:06,725
So for me, when I start
getting older, grilling
was like a thing for guys.
236
00:12:06,727 --> 00:12:09,194
So now, after like my career
and all that.
237
00:12:09,196 --> 00:12:11,029
Like, I can see, like,
all my cousin's
like grilling,
238
00:12:11,031 --> 00:12:13,031
I'm like,
"You're doing it wrong."
239
00:12:15,134 --> 00:12:17,235
[Eric] The lamb
is cooked really well.
240
00:12:17,237 --> 00:12:18,536
Scallops are cooked
really well as well.
241
00:12:18,538 --> 00:12:19,670
This sauce is a knockout.
242
00:12:19,672 --> 00:12:22,741
Really, really, delicious
adding the rice was so good.
243
00:12:22,743 --> 00:12:26,778
Helps kind of bridge the gap
between both the scallop
and the lamb.
244
00:12:26,780 --> 00:12:29,981
Here's the thing, like,
you just talked about being
from Mexico.
245
00:12:29,983 --> 00:12:31,983
All of your heart just exploded
246
00:12:31,985 --> 00:12:34,085
onto, like, what you love
about what you do,
247
00:12:34,087 --> 00:12:35,620
but I don't see you in this.
248
00:12:35,622 --> 00:12:37,155
It's not a bad dish.
249
00:12:37,157 --> 00:12:39,891
It's not linking up
with like this person
that's standing in front of me
250
00:12:39,893 --> 00:12:41,726
and talking about all
the things that you love
in the world.
251
00:12:41,728 --> 00:12:43,728
- Got it.
- I like all the herbs.
252
00:12:43,730 --> 00:12:46,331
I like the vibrancy,
the freshness.
253
00:12:46,333 --> 00:12:48,633
The scallops, I have
the full range of cook,
254
00:12:48,635 --> 00:12:50,969
from undercooked
to really overcooked.
255
00:12:50,971 --> 00:12:53,671
I don't know that I mind
because this is playing
with fire
256
00:12:53,673 --> 00:12:59,611
and there's an unevenness
to an outdoor cook and a grill
that I want.
257
00:12:59,613 --> 00:13:04,983
But I think you can just do
a little bit more and I think
this is find your sea legs.
258
00:13:04,985 --> 00:13:09,053
Let's put your legs
on the turf
as well as on the surf.
259
00:13:09,055 --> 00:13:10,922
Thank you, chef.
260
00:13:10,924 --> 00:13:13,758
Next up, chef John. Please
tell us about your starter.
261
00:13:13,760 --> 00:13:17,195
Chefs, for today,
I've prepared for you
a grilled baby lamb chop
262
00:13:17,197 --> 00:13:20,598
with seared scallops
over a spinach salmoriglio
263
00:13:20,600 --> 00:13:23,168
with a citrus
and eggplant mostarda.
264
00:13:23,170 --> 00:13:24,936
And what did you use
from the sushi?
265
00:13:24,938 --> 00:13:30,942
The sushi I used the jalapeño,
the ginger and the wasabi,
all in the salmoriglio puree.
266
00:13:30,944 --> 00:13:34,145
- The ole wasabi salmoriglio.
- Salmoriglio.
267
00:13:34,147 --> 00:13:35,280
It's a classic.
268
00:13:35,282 --> 00:13:37,615
The scallops and the lamb
on my plate are perfect.
269
00:13:37,617 --> 00:13:41,119
I get the char, the deep char.
270
00:13:41,121 --> 00:13:45,523
This is like, some cooking,
but I'm trying to figure out
why they're in a bowl.
271
00:13:45,525 --> 00:13:48,259
Is this a rack of lamb soup?
272
00:13:48,261 --> 00:13:51,763
If you're going to cook
this well with the scallop
and the lambs, just cook.
273
00:13:51,765 --> 00:13:53,164
- Sure.
- I agree.
274
00:13:53,166 --> 00:13:56,968
It's trying to cover
too many bases
that it never really gets to.
275
00:13:56,970 --> 00:14:00,905
But all the basket ingredients
are here and cooked nicely.
276
00:14:00,907 --> 00:14:02,540
The color is just stunning.
277
00:14:02,542 --> 00:14:05,376
Yeah, I just wish I had
another touch of salt.
278
00:14:05,378 --> 00:14:08,279
Maybe a little bit of acid
to help bring everything
together.
279
00:14:08,281 --> 00:14:10,014
Thank you, sir.
280
00:14:10,016 --> 00:14:12,450
Chef Aubrey, please tell us
about your dish.
281
00:14:12,452 --> 00:14:16,955
Today, I have prepared for you
a grilled scallop
and crab dipped crostini
282
00:14:16,957 --> 00:14:21,993
with charred lamb
and a spinach
and grilled lemon drizzle.
283
00:14:21,995 --> 00:14:23,895
Tell me a little bit more
about this green sauce.
284
00:14:23,897 --> 00:14:25,129
- It's spinach.
- Yup.
285
00:14:25,131 --> 00:14:26,931
There's a little grilled
lemon juice.
286
00:14:26,933 --> 00:14:29,133
The jalapeño from the sushi.
287
00:14:30,202 --> 00:14:32,937
It's my favorite thing.
It's so vibrant.
288
00:14:32,939 --> 00:14:35,106
It's tasty.
It's seasoned extremely well.
289
00:14:35,108 --> 00:14:37,275
But you called it a charred lamb
290
00:14:37,277 --> 00:14:40,111
and mine is really more
like carpaccio.
291
00:14:40,113 --> 00:14:43,248
And then also, I wish I would
have saw a little bit more
texture from the scallop.
292
00:14:43,250 --> 00:14:46,184
Yeah, I think
of all the things
that live in the sea,
293
00:14:46,186 --> 00:14:49,087
the thing I would not put
in a dip is scallops.
294
00:14:49,089 --> 00:14:51,055
- Okay.
- But the bread
is grilled really nicely.
295
00:14:51,057 --> 00:14:55,159
You get that crunch
and that carries you through
the softness of the lamb.
296
00:14:55,161 --> 00:14:58,897
What you need to do is put
the dip all the way down,
297
00:14:58,899 --> 00:15:02,033
and the lamb all the way down,
and the sauce dotted.
298
00:15:02,035 --> 00:15:06,804
And then every bite I get
represents the compilation
of your flavors.
299
00:15:06,806 --> 00:15:10,842
- Okay? Stakes, why are you
here?
- I'm a personal chef.
300
00:15:10,844 --> 00:15:14,279
It would be amazing as a woman
in front of the grill,
you know,
301
00:15:14,281 --> 00:15:16,714
just to put some respect
on my name.
302
00:15:16,716 --> 00:15:20,285
You know, someone explain
this grill woman thing to me.
303
00:15:20,287 --> 00:15:22,787
What is that about,
I'm getting that today.
304
00:15:22,789 --> 00:15:24,789
Yeah, I mean,
you see it everywhere.
305
00:15:24,791 --> 00:15:29,060
Men in front of the grill,
dudes in the backyard,
drinking beer
306
00:15:29,062 --> 00:15:31,796
and I want to do something
a little different.
307
00:15:31,798 --> 00:15:33,231
- Women can do everything.
- Everything.
308
00:15:33,233 --> 00:15:35,133
- Absolutely.
- Oh, yeah, we can.
309
00:15:35,135 --> 00:15:37,568
Next up, Chef Samir.
What have you made for us?
310
00:15:37,570 --> 00:15:40,104
Here, we have cumin grilled
lamb chops
311
00:15:40,106 --> 00:15:45,043
and scallop with a spinach
salsa de ajo and salsa de aji.
312
00:15:51,050 --> 00:15:56,621
To use the surf and turf sushi
in your aioli,
it's super smart.
313
00:15:56,623 --> 00:16:00,825
Like, you give us
this great kind of garlicky
jalapeño cilantro sauce
314
00:16:00,827 --> 00:16:03,428
and then you're giving
essentially a salsa
on the side
315
00:16:03,430 --> 00:16:04,996
and it's just really, really
delicious.
316
00:16:04,998 --> 00:16:08,900
And it's light,
which I appreciate
in an appetizer.
317
00:16:08,902 --> 00:16:11,469
So, I'm missing
the actual taste
of the spinach,
318
00:16:11,471 --> 00:16:14,072
which I want only
because it's in the basket.
319
00:16:14,074 --> 00:16:16,240
But this is just really good
cooking
320
00:16:16,242 --> 00:16:19,310
and just respect, man,
for the red wine vinegar.
321
00:16:19,312 --> 00:16:23,214
It's the connector
for all this. Nice job.
322
00:16:23,216 --> 00:16:26,084
I'm impressed by this lamb.
It's a nice medium rare.
323
00:16:26,086 --> 00:16:29,053
The scallop, I wish I had
a harder sear on it,
324
00:16:29,055 --> 00:16:30,955
but other than that, I thought
this was a really solid plate.
325
00:16:30,957 --> 00:16:32,323
Thank you, chefs.
326
00:16:35,127 --> 00:16:38,162
Well, those appetizers
were only the beginning
for three of you.
327
00:16:38,164 --> 00:16:40,298
Thank you, chefs.
328
00:16:40,300 --> 00:16:42,834
I think maybe Chef John's
getting chopped
329
00:16:42,836 --> 00:16:45,303
because there is a lot
of moving pieces in his dish.
330
00:16:45,305 --> 00:16:47,338
Hopefully, I'll be able
to move on.
331
00:16:58,217 --> 00:17:01,352
So who's dish
is on the chopping block?
332
00:17:10,162 --> 00:17:12,196
Chef Aubrey,
you've been chopped.
333
00:17:12,831 --> 00:17:14,065
Judges.
334
00:17:14,299 --> 00:17:17,001
Chef Aubrey, I think that you
were really pushing boundaries
335
00:17:17,003 --> 00:17:19,237
in being inventive in a way
that it was very cool,
336
00:17:19,239 --> 00:17:22,874
but the scallop fish dip
was just like a little...
337
00:17:22,876 --> 00:17:24,596
it was a little tough to get
my head around.
338
00:17:25,244 --> 00:17:27,145
And so, we had to chop you.
339
00:17:27,346 --> 00:17:28,813
Okay. Good luck, guys.
340
00:17:28,815 --> 00:17:30,481
Thank you, chef,
best of luck to you.
341
00:17:32,184 --> 00:17:33,117
Even though I got chopped today,
342
00:17:33,119 --> 00:17:35,753
I came here
to do something different
343
00:17:35,755 --> 00:17:37,955
and push myself outside
of my comfort zone,
344
00:17:37,957 --> 00:17:40,058
and I absolutely got to do
that today.
345
00:17:42,127 --> 00:17:44,295
Chef Annisha, Chef John,
Chef Samir,
346
00:17:44,297 --> 00:17:50,001
can you make main dishes
that make waves
and trample the competition?
347
00:17:50,003 --> 00:17:50,968
- Hell, yeah.
- That's what I do.
348
00:17:50,970 --> 00:17:51,969
Time to fire up.
349
00:17:51,971 --> 00:17:54,505
You might want to see
what's inside these.
350
00:17:59,378 --> 00:18:00,445
Please open your baskets.
351
00:18:02,114 --> 00:18:03,881
[contestants groan]
352
00:18:03,883 --> 00:18:05,249
Sheesh!
353
00:18:05,251 --> 00:18:07,351
[Ted]
Ooh, you've got crawfish.
354
00:18:08,020 --> 00:18:11,255
- And they're alive.
- Ouch.
355
00:18:11,257 --> 00:18:14,792
- [Ted] Bison T-bone steaks.
- Hell, yeah!
356
00:18:14,794 --> 00:18:17,228
[Ted] You also have frozen
lima beans.
357
00:18:18,297 --> 00:18:21,332
- Oh, man.
- [Ted] And cowboy queso.
358
00:18:22,134 --> 00:18:23,468
Sheesh!
359
00:18:24,303 --> 00:18:26,237
The entree round is 30 minutes.
360
00:18:28,340 --> 00:18:29,841
Clock starts now.
361
00:18:29,843 --> 00:18:32,510
- All right, guys. Let's go!
- Let's do this.
362
00:18:35,247 --> 00:18:37,782
So, judges, who invited
this giant bowl of cheese
363
00:18:37,784 --> 00:18:41,252
to crash the surf
and turf party?
364
00:18:41,254 --> 00:18:44,956
The mean spirited folks here
at Chopped here have obviously
thought about that.
365
00:18:45,023 --> 00:18:46,490
Oh, my God!
366
00:18:46,592 --> 00:18:49,861
[Alex] Okay, I see my surf
and turf and then there's this
cowboy cheese.
367
00:18:49,863 --> 00:18:54,198
Yeah, with ground beef inside
that cowboy queso, right?
It's a game changer, honestly.
368
00:18:54,200 --> 00:18:58,035
It's going to be interesting
to see how they play
all of that.
369
00:18:58,037 --> 00:19:02,039
The key to making a great surf
and turf dish is cohesion
370
00:19:02,041 --> 00:19:04,876
and this is definitely going
to be a big challenge for me
371
00:19:04,878 --> 00:19:10,114
because I've never worked
with bison steak or crawfish.
372
00:19:10,116 --> 00:19:14,752
For my entree, I'm making
grilled bison steak and pasta
373
00:19:14,754 --> 00:19:17,588
with a queso crawfish
cream sauce,
374
00:19:17,590 --> 00:19:20,291
grilled crawfish
and flash lima beans.
375
00:19:20,293 --> 00:19:21,893
The inspiration behind this dish
376
00:19:21,895 --> 00:19:24,128
is kind of when you go
to a steakhouse
377
00:19:24,130 --> 00:19:28,833
and you get that lobster
with the steak and that pasta
in between them.
378
00:19:28,835 --> 00:19:30,701
I think the pasta is going
to be a great vessel
379
00:19:30,703 --> 00:19:34,038
for my queso crawfish cream
sauce.
380
00:19:34,040 --> 00:19:37,441
Crawfish, I love that meat.
It's honestly one
of my favorite things to eat.
381
00:19:38,810 --> 00:19:40,211
Ooh, got me.
382
00:19:40,213 --> 00:19:42,113
You can't just shell
a live crawfish
383
00:19:42,115 --> 00:19:43,748
because it's essentially liquid.
384
00:19:43,750 --> 00:19:47,285
- So you have to cook
the crawfish to shell them.
- Correct.
385
00:19:47,287 --> 00:19:51,622
And the thing to me
that distinguishes
the crawfish from any other
386
00:19:51,624 --> 00:19:55,193
is there's this freshwater
sweetness.
387
00:19:55,195 --> 00:19:58,062
- John, how are we?
- Doing all right.
388
00:19:58,064 --> 00:20:00,398
- What does "all right" mean?
- Better than these guys.
389
00:20:01,233 --> 00:20:02,900
Coming into round two,
I'm confident.
390
00:20:02,902 --> 00:20:04,869
I'm also very nervous.
391
00:20:04,871 --> 00:20:06,571
Big fires, big flame,
big flavors.
392
00:20:06,573 --> 00:20:08,039
That's what I'm going for here.
393
00:20:08,041 --> 00:20:11,809
For my entree, I'm to make
cardamom spiced bison T-bone
steaks
394
00:20:11,811 --> 00:20:13,911
over a lima bean
and pancetta succotash
395
00:20:13,913 --> 00:20:15,813
and a gorgonzola
compound butter.
396
00:20:15,815 --> 00:20:18,916
My bison steak,
I'm seasoning it aggressively,
397
00:20:18,918 --> 00:20:22,286
getting it right on the grill,
trying to establish
some good char.
398
00:20:23,789 --> 00:20:27,124
I want to show the judges
that I'm capable
to like throw it out there
399
00:20:27,126 --> 00:20:28,292
with like the Mexican
400
00:20:28,294 --> 00:20:30,061
and the Latino cuisine
and all these things.
401
00:20:30,063 --> 00:20:31,696
Annisha, what are you making?
402
00:20:31,698 --> 00:20:35,299
I'm making a traditional
Mexican dish
that is a tostada.
403
00:20:35,301 --> 00:20:41,172
So for my entree, I'm going
to make a mar y tierra tostada
with refried lima bean queso.
404
00:20:41,174 --> 00:20:45,610
Mar y tierra is actually
a classic Mexican way to say
like surf and turf.
405
00:20:45,612 --> 00:20:49,213
I'm doing a mix
with the crawfish
and the bison.
406
00:20:49,215 --> 00:20:52,183
I'm not sure how I feel
about a tostada entree.
407
00:20:52,185 --> 00:20:54,986
To me, it's very appetizery.
408
00:20:57,122 --> 00:20:58,723
Less than 20 minutes to go,
chefs.
409
00:20:58,725 --> 00:21:00,491
All right.
410
00:21:01,994 --> 00:21:05,963
[Samir]
I get the frozen lima beans
out of my blanching water.
411
00:21:05,965 --> 00:21:08,666
[Alex]
Samir, what is your plan?
You're cooking pasta?
412
00:21:08,668 --> 00:21:09,967
Yes, chef.
413
00:21:09,969 --> 00:21:13,571
- What's the dish?
- Thinking like steak
and pasta.
414
00:21:13,573 --> 00:21:15,239
Surf and turf pasta.
415
00:21:17,209 --> 00:21:20,578
To make my succotash,
I take the blanched lima
beans,
416
00:21:20,580 --> 00:21:23,080
toss them right into the pan
and get that crawfish meat,
417
00:21:23,082 --> 00:21:26,250
a little bit of citrus
in there
with some grilled lemon.
418
00:21:26,252 --> 00:21:30,321
Respect to John for just doing
the work and shelling
that crawfish.
419
00:21:30,323 --> 00:21:33,224
This wasn't a great idea,
but let's keep doing this.
420
00:21:33,226 --> 00:21:34,925
The crawfish
is really delicious.
421
00:21:34,927 --> 00:21:37,595
It's like baby lobster,
but the tricky part here
422
00:21:37,597 --> 00:21:40,998
is that it has just like
a tiny little bit of meat.
423
00:21:41,000 --> 00:21:45,770
I do like that Annisha
has grilled half of the food
on the set
424
00:21:45,772 --> 00:21:48,039
because playing with fire
is cute,
425
00:21:48,041 --> 00:21:51,976
but actually cooking with fire
and giving us that taste,
426
00:21:51,978 --> 00:21:55,880
that proof, you can see
whether someone's cooked
with fire.
427
00:21:55,882 --> 00:21:57,915
You can really succeed
when you push,
428
00:21:57,917 --> 00:21:59,250
but sometimes
when you play with fire...
429
00:21:59,252 --> 00:22:00,518
You can get burned.
430
00:22:02,087 --> 00:22:03,187
[bleep]
431
00:22:05,624 --> 00:22:06,991
What's the time?
432
00:22:06,993 --> 00:22:09,427
- Ten minutes on that clock,
chefs.
- Ten minutes.
433
00:22:10,595 --> 00:22:11,829
Samir has his steaks
on the grill now.
434
00:22:11,831 --> 00:22:13,464
He's done something very smart.
435
00:22:13,466 --> 00:22:15,933
So, we have the bison T-bone,
it's like a regular T-bone,
436
00:22:15,935 --> 00:22:17,802
but much smaller and very lean.
437
00:22:17,804 --> 00:22:20,504
He's taken the strip steak
off of the bison T-bone.
438
00:22:22,274 --> 00:22:25,910
So, I'm a little concerned
that my crawfish
may not come through
439
00:22:25,912 --> 00:22:27,945
as much as I want
in the cream sauce,
440
00:22:27,947 --> 00:22:30,047
so I go ahead and grill
some as well.
441
00:22:30,049 --> 00:22:31,882
After the appetizer round,
442
00:22:31,884 --> 00:22:34,885
seeing that some of the chefs
failed to highlight
the basket ingredients.
443
00:22:34,887 --> 00:22:38,189
I really want to make sure
I get this one on the mark.
444
00:22:38,191 --> 00:22:40,091
- Samir's cut his crawfish
down the middle.
- [Eric] Right.
445
00:22:40,093 --> 00:22:42,293
- And he's grilling them like
you would grill a lobster.
- Shell on, yeah.
446
00:22:42,295 --> 00:22:44,929
I've never seen that done
with crawfish.
447
00:22:44,931 --> 00:22:46,931
Less than five minutes
to go, chefs.
448
00:22:46,933 --> 00:22:48,165
Finish strong, guys.
449
00:22:48,700 --> 00:22:50,468
Fine.
450
00:22:50,470 --> 00:22:53,204
I'm going to use
the lima beans
as my refried beans.
451
00:22:54,906 --> 00:22:59,009
Tossing your pan,
more lima beans are ending up
on the ground than in the pan.
452
00:22:59,011 --> 00:23:00,010
We're going to add the flavor
453
00:23:00,012 --> 00:23:02,780
and the creaminess
of the cowboy queso,
454
00:23:02,782 --> 00:23:05,182
blend that and make
a lima refried bean.
455
00:23:06,418 --> 00:23:10,955
Annisha's probably doing
the cleverest way
of bringing the lima beans
456
00:23:10,957 --> 00:23:12,857
- and the queso
into the conversation.
- [Eric] Correct.
457
00:23:12,859 --> 00:23:13,958
[Tiffani] For sure.
458
00:23:15,060 --> 00:23:19,163
The cowboy queso to me is just
a total monkey wrench
459
00:23:19,165 --> 00:23:21,766
and I'm going to turn this
into a gorgonzola compound
butter
460
00:23:21,768 --> 00:23:25,136
to really kind of work
with all the flavors
in that steak.
461
00:23:25,138 --> 00:23:26,904
- Come on, guys. Finish strong.
- You got this.
462
00:23:26,906 --> 00:23:28,839
- Come on.
- Let's go, guys.
463
00:23:28,841 --> 00:23:31,275
Make sure you have all four
ingredients on the plate.
464
00:23:31,277 --> 00:23:33,077
[Ted]
Whose plate is looking best?
465
00:23:33,079 --> 00:23:35,546
- Ten, nine...
- [Tiffany] Come on, guys.
466
00:23:35,548 --> 00:23:37,214
- [Ted] eight, seven...
- [Tiffany] Make it beautiful.
467
00:23:37,216 --> 00:23:39,417
- [Ted] ...six, five...
- [Eric] Finish strong.
468
00:23:39,419 --> 00:23:41,285
- [Ted] ...four, three...
- You guys can do this.
469
00:23:41,287 --> 00:23:43,454
- [Ted] two, one...
- [Eric] Finish up, finish up.
470
00:23:44,356 --> 00:23:46,457
- [Ted] Time's up.
- [Alex] Wow!
471
00:23:48,927 --> 00:23:50,361
Oh, man! That was intense.
472
00:23:51,596 --> 00:23:55,099
I like my dish.
I think I nailed it. Yeah.
473
00:23:56,001 --> 00:23:57,334
This basket is definitely
a challenge.
474
00:23:57,336 --> 00:24:00,104
I wish I was more confident,
but I think that the flavors
are here.
475
00:24:00,106 --> 00:24:01,472
That was intense.
476
00:24:07,779 --> 00:24:12,850
Chefs, in your entree basket
you got crawfish,
bison T-bone steaks,
477
00:24:12,852 --> 00:24:16,086
frozen lima beans
and cowboy queso.
478
00:24:16,088 --> 00:24:18,389
Chef Samir, tell us all
about it.
479
00:24:18,391 --> 00:24:20,991
For your entree today,
I prepared for you a steak
and pasta
480
00:24:20,993 --> 00:24:23,294
with a crawfish cream sauce,
481
00:24:23,296 --> 00:24:27,131
a little grilled crawfish
on the side and lima beans.
482
00:24:33,638 --> 00:24:36,073
I've eaten all your lima
beans, all of them.
483
00:24:36,075 --> 00:24:39,944
They are so American
and starchy
and gloriously waxy
484
00:24:39,946 --> 00:24:43,781
and disgustingly fabulous
and I love them.
485
00:24:43,783 --> 00:24:48,018
- And I think the crawfish
are beautifully cooked.
- Okay, Chef.
486
00:24:48,020 --> 00:24:51,422
I think it was really creative
that you cut the crawfish
in half
487
00:24:51,424 --> 00:24:55,292
and grilled them like
a half lobster and the bison
is cooked really nicely.
488
00:24:55,294 --> 00:24:58,128
I think you get a little bit
of that char and beautiful
grill marks on it.
489
00:24:58,130 --> 00:25:00,231
But when I think about surf
and turf, like,
490
00:25:00,233 --> 00:25:02,166
it's the most expensive thing
on a menu,
491
00:25:02,168 --> 00:25:05,736
it's indulgent, it's luxurious
and I want that.
492
00:25:05,738 --> 00:25:09,974
Pasta does not meet me
at that door.
493
00:25:10,976 --> 00:25:15,913
It just tastes like basket
ingredients that just were put
together.
494
00:25:15,915 --> 00:25:17,882
I wish the queso was a little
bit more pronounced
495
00:25:17,884 --> 00:25:20,651
that way it can hopefully kind
of bring everything in
together.
496
00:25:20,653 --> 00:25:24,588
I think as a cohesive dish,
it really kind of misses
the mark.
497
00:25:24,590 --> 00:25:27,324
- Thank you so much, chef.
- Chef Samir, thank you.
498
00:25:27,326 --> 00:25:30,261
Next up, chef Annisha.
Please tell us
about your dish.
499
00:25:30,263 --> 00:25:32,897
So here we have surf
and turf tostada.
500
00:25:32,899 --> 00:25:37,167
I did the lima beans
as they were refried beans.
501
00:25:42,274 --> 00:25:45,376
Chef Annisha, I think
this tastes like a restaurant
quality dish to me.
502
00:25:45,378 --> 00:25:48,946
- Thank you, chef.
- Textures, so fun.
503
00:25:48,948 --> 00:25:50,748
You get the refried beans.
504
00:25:50,750 --> 00:25:52,249
You get the crisp
from the tostada.
505
00:25:52,251 --> 00:25:53,951
You get the crunch
from the lettuce.
506
00:25:53,953 --> 00:25:55,819
You get the chew from the bison,
507
00:25:55,821 --> 00:25:57,888
the little pops of crawfish
as well.
508
00:25:57,890 --> 00:25:59,790
I love the queso
that you have here.
509
00:25:59,792 --> 00:26:02,126
It's really smart cooking.
I get acid. I get heat.
510
00:26:02,128 --> 00:26:05,996
I get salt. I get savory.
I get umami.
511
00:26:05,998 --> 00:26:09,266
When we talk about
the new faces of fire,
this is what we mean.
512
00:26:09,268 --> 00:26:11,702
It's so smart and so good,
513
00:26:11,704 --> 00:26:13,637
it's exactly what we were
asking you to do
514
00:26:13,639 --> 00:26:16,206
and then we see you
and you show up like
this is it.
515
00:26:16,208 --> 00:26:19,476
But this is so much pantry,
that's my only thing.
516
00:26:20,579 --> 00:26:23,681
I totally agree,
but I would hate to eat
this much,
517
00:26:23,683 --> 00:26:25,382
and admire you so much,
518
00:26:25,384 --> 00:26:31,322
and see you Chopped
for pushing the basket away
and going only to the pantry.
519
00:26:31,324 --> 00:26:33,991
- This is really great cooking.
- I understand.
520
00:26:33,993 --> 00:26:36,293
Chef, what would it mean
to you to win?
521
00:26:36,295 --> 00:26:39,063
Well, so I haven't lived home
for the past ten years.
522
00:26:39,065 --> 00:26:40,998
I call my mom and my dad
every day.
523
00:26:41,000 --> 00:26:43,300
I'm just trying
to make them proud.
524
00:26:43,302 --> 00:26:45,936
- That's basically it.
- Chef Annisha, thank you.
525
00:26:45,938 --> 00:26:47,204
Thank you so much.
526
00:26:47,206 --> 00:26:50,507
Finally, Chef John.
Please tell us about
your main course.
527
00:26:50,509 --> 00:26:53,844
Chefs, I've prepared you
a cardamom spiced bison T-bone
528
00:26:53,846 --> 00:26:58,515
over a lima bean pancetta
and crawfish succotash
with a poblano crema.
529
00:27:04,155 --> 00:27:07,157
Chef John, I do like the
texture of your lima beans.
530
00:27:07,159 --> 00:27:09,793
Did you blanch them
and then like sear them or...
531
00:27:09,795 --> 00:27:11,996
Yeah, I blanched someone
and then tossed them
with the pancetta.
532
00:27:11,998 --> 00:27:14,064
Which is really nice
technique to do.
533
00:27:14,066 --> 00:27:15,666
So I think
that's a really sharp cook.
534
00:27:15,668 --> 00:27:17,201
Yeah, chef. Thank you.
535
00:27:17,203 --> 00:27:20,971
I think just giving us
this pure shelled crawfish
perfectly cooked,
536
00:27:20,973 --> 00:27:22,206
that's what I wanted.
537
00:27:22,208 --> 00:27:24,908
You really have embraced
the surf and turf.
538
00:27:24,910 --> 00:27:27,911
We've got that crawfish
and I've got the heft
of the steak.
539
00:27:27,913 --> 00:27:33,017
- My steak is an eleven
out of ten. It's perfect.
- Thank you, chef.
540
00:27:33,019 --> 00:27:35,619
The lemon on the steak
is so genius and so cool.
541
00:27:35,621 --> 00:27:37,554
And I love it
and I'm stealing that.
542
00:27:37,556 --> 00:27:41,158
But then this gorgonzola
queso situation
is a stop sign.
543
00:27:41,160 --> 00:27:45,696
Lemon and gorgonzola
are not two things that I
would ever put together.
544
00:27:45,698 --> 00:27:48,932
Like the acidity of the lemon
will increase the funk
545
00:27:48,934 --> 00:27:51,535
and the acidity
of the gorgonzola in like
the worst way.
546
00:27:53,972 --> 00:27:56,173
- Chef John, thank you.
- Thank you.
547
00:27:56,175 --> 00:27:58,876
Hold tight for word.
Thank you, chefs.
548
00:27:58,878 --> 00:28:02,112
I did what the judges asked me
to do.
549
00:28:02,114 --> 00:28:04,815
What I'm trying
to like wrap in my head
550
00:28:04,817 --> 00:28:06,884
is the fact that I overused
the pantry,
551
00:28:06,886 --> 00:28:09,586
so that can cost me
like being Chopped.
552
00:28:09,588 --> 00:28:12,156
Alex said that my steak
was an 11 out of 10,
553
00:28:12,158 --> 00:28:13,518
couldn't have been better
feedback.
554
00:28:26,237 --> 00:28:29,606
So, whose dish
is on the chopping block?
555
00:28:43,188 --> 00:28:46,290
Chef John, you've been
Chopped. Judges.
556
00:28:46,292 --> 00:28:49,693
Chef John, it was really first
off a pleasure
watching you cook,
557
00:28:49,695 --> 00:28:53,030
taking the theme of playing
with fire and really just
going for it.
558
00:28:53,032 --> 00:28:56,567
Unfortunately, the case
of with the gorgonzola
was just unappetizing.
559
00:28:56,569 --> 00:28:59,203
- And so, we have to chop you.
- Chefs.
560
00:29:02,774 --> 00:29:05,542
I think that I got in the way
of my myself a little bit,
561
00:29:05,544 --> 00:29:07,811
but I would still say
on the next generation
of food,
562
00:29:07,813 --> 00:29:10,914
there's just so much more
I can do and so much more
I can offer.
563
00:29:10,916 --> 00:29:13,417
Hopefully, I'll get a chance
to come back and do it again.
564
00:29:19,924 --> 00:29:24,061
Chef Annisha, Chef Samir,
it's the playing
with fire dessert round.
565
00:29:24,063 --> 00:29:26,230
Y'all losing steam
or just getting started?
566
00:29:26,232 --> 00:29:28,599
I'm not losing steam, Ted.
I'm fired up.
567
00:29:28,601 --> 00:29:30,868
I'm just getting lit here.
568
00:29:30,870 --> 00:29:33,303
The moment has come to get
your hands on those baskets.
569
00:29:36,307 --> 00:29:37,608
Open them up.
570
00:29:39,210 --> 00:29:40,344
What is this?
571
00:29:40,346 --> 00:29:41,211
Whoa!
572
00:29:41,213 --> 00:29:43,947
[Ted] And surf and turf
strikes again.
573
00:29:43,949 --> 00:29:49,319
You've got chocolate lobster
claws and cured beef tongue.
574
00:29:49,888 --> 00:29:52,022
Wow! Beautiful.
575
00:29:53,258 --> 00:29:55,058
[Ted] You also have grilling
butter...
576
00:29:56,194 --> 00:29:58,095
My favorite.
577
00:29:58,097 --> 00:29:59,563
[Ted] ...and figs.
578
00:29:59,565 --> 00:30:02,332
We go big or we go home,
I guess.
579
00:30:02,334 --> 00:30:05,969
It's your last half hour
to prove who deserves to be
in the finale.
580
00:30:07,806 --> 00:30:09,139
- Time starts now.
- All right, guys.
581
00:30:09,141 --> 00:30:11,008
- [Eric] Let's go, guys.
- [Alex] This is it.
582
00:30:11,010 --> 00:30:13,143
[Eric] Last round, guys.
Make it good.
583
00:30:13,145 --> 00:30:17,614
Do we not love that Samir
takes off for the pantry
584
00:30:17,616 --> 00:30:20,617
as if he's racing three other
people there
585
00:30:20,619 --> 00:30:24,454
and Annisha just stands
at her thing
with her burner like...
586
00:30:25,390 --> 00:30:26,590
That's a tough one.
587
00:30:26,657 --> 00:30:31,495
Judges, a tale of two baskets.
Figs, chocolate, butter, yum.
588
00:30:32,330 --> 00:30:34,932
Cured beef tongue in a can...
589
00:30:34,934 --> 00:30:37,100
- Yeah.
- Yum?
590
00:30:38,002 --> 00:30:41,338
- Yum, not yum
with these things.
- Yeah, no.
591
00:30:41,340 --> 00:30:44,842
Honestly, so I mean,
the butter, the figs, and...
and that chocolate,
592
00:30:44,844 --> 00:30:47,110
you can kind of see something
working around that
593
00:30:47,112 --> 00:30:49,613
but that beef tongue
is just such an oddball.
594
00:30:49,615 --> 00:30:51,281
[Tiffany] It tastes like
corned beef essentially.
595
00:30:51,283 --> 00:30:54,751
The challenge of beef tongue
is just as much texture
as it is flavor.
596
00:30:54,753 --> 00:30:56,353
So, it's been sitting in a can.
597
00:30:56,355 --> 00:31:02,125
It's got that like fatty kind
of congealed like mouth feel.
598
00:31:04,596 --> 00:31:06,063
Oh, my God!
599
00:31:06,065 --> 00:31:08,665
I got to figure out a way
to slip this in somehow.
600
00:31:08,667 --> 00:31:09,800
I would make fried ice cream.
601
00:31:09,802 --> 00:31:11,668
I would make chocolate
ice cream with the claw
602
00:31:11,670 --> 00:31:13,704
and then I would take
that beef tongue
603
00:31:13,706 --> 00:31:16,006
and I would chop it up and fry
the living smell out of it.
604
00:31:16,008 --> 00:31:19,276
Put it with maybe some Panco,
take that grilling butter
with some cinnamon
605
00:31:19,278 --> 00:31:20,477
and roll the ice cream in that.
606
00:31:20,479 --> 00:31:23,347
That actually sounds delicious.
607
00:31:23,349 --> 00:31:26,283
[Samir] Grilling dessert
is a great way
to intensify the flavors
608
00:31:26,285 --> 00:31:27,918
and sugars in that fruit.
609
00:31:27,920 --> 00:31:33,223
So I'm making a grilled
strawberry raspberry cured
beef tongue coulis
610
00:31:33,225 --> 00:31:36,894
with grilled figs
and a chocolate ganache.
611
00:31:36,896 --> 00:31:40,397
For my grilled strawberry,
raspberry coulis,
612
00:31:40,399 --> 00:31:42,900
I'm using the gelee
from the cured beef tongue
613
00:31:42,902 --> 00:31:44,635
and the grilling butter.
614
00:31:44,637 --> 00:31:46,803
Grilling butter has a little
bit of smoked salt in it,
615
00:31:46,805 --> 00:31:49,206
so it's kind of like
a European style
higher fat butter
616
00:31:49,208 --> 00:31:51,775
that already has a little bit
of smoke, not a lot.
617
00:31:51,777 --> 00:31:53,777
I'm getting the puff pastry
from the pantry
618
00:31:53,779 --> 00:31:55,612
and I'm brushing it
with that grilling butter
619
00:31:55,614 --> 00:31:58,048
to give it a nice salty smoky
flavor
620
00:31:58,050 --> 00:32:01,084
as well as a nice beautiful
browning in the oven.
621
00:32:02,654 --> 00:32:05,055
[Tiffany]
We have Annisha and Samir,
final round.
622
00:32:05,057 --> 00:32:08,025
Samir really playing for like,
I think, himself
more than anything else,
623
00:32:08,027 --> 00:32:09,793
proving that he belongs.
624
00:32:09,795 --> 00:32:12,329
And I think Annisha is really
playing for her family
625
00:32:12,331 --> 00:32:15,966
because she wants them
to see her crush
this competition.
626
00:32:15,968 --> 00:32:17,167
So, I grew up eating
beef tongue.
627
00:32:17,169 --> 00:32:19,002
It's one of my favorite
things to eat, honestly.
628
00:32:19,004 --> 00:32:23,607
Beef tongue is like just fat.
So desserts have fat.
629
00:32:23,609 --> 00:32:26,743
I'm going to make
a beef tongue ice cream.
630
00:32:26,745 --> 00:32:28,946
[Alex] Guys, Annisha is
definitely making ice cream.
631
00:32:28,948 --> 00:32:30,614
- She's coming out
with cream and eggs.
- [Eric] She's got cream
632
00:32:30,616 --> 00:32:32,516
- and eggs. Yep.
- Yeah.
633
00:32:32,750 --> 00:32:37,087
[Annisha] For my dessert, I'm
doing grilled beef tongue ice
cream and grilled fig toast.
634
00:32:37,089 --> 00:32:40,791
I grab the tongue,
just put a little bit of sugar
635
00:32:40,793 --> 00:32:41,959
and just throw it on the grill.
636
00:32:41,961 --> 00:32:44,494
Then I'm going to make
my ice cream base,
637
00:32:44,496 --> 00:32:48,398
melt the fat and I just put
everything on the blender.
638
00:32:49,534 --> 00:32:51,268
-[Annisha] Behind.
-[Tiffany]
Oh, we have ice cream.
639
00:32:51,270 --> 00:32:53,070
- [Alex] No, we don't.
- [Eric] She's going
to the ice cream.
640
00:32:53,072 --> 00:32:57,741
We have ice cream dessert.
I'm so excited.
641
00:32:57,743 --> 00:32:59,409
[Annisha]
I'm taking a big risk
with my ice cream.
642
00:32:59,411 --> 00:33:02,279
- What are you making?
- You want to know?
643
00:33:02,281 --> 00:33:04,081
Yeah, I want to know.
644
00:33:05,149 --> 00:33:08,218
I'm making a...
a beef tongue ice cream.
645
00:33:08,220 --> 00:33:10,120
No, you are not.
646
00:33:10,122 --> 00:33:11,855
I think it's definitely
innovating.
647
00:33:11,857 --> 00:33:14,558
I'm crossing the line
between savory and sweet,
648
00:33:14,560 --> 00:33:18,662
so I'm trying to break
that barrier
in a very subtle way.
649
00:33:18,664 --> 00:33:21,431
Not putting the ice cream base
with the beef tongue
through a strainer
650
00:33:21,433 --> 00:33:24,201
is going to give you like
chunky, chunky beef tongue.
651
00:33:24,203 --> 00:33:26,670
[Annisha]
Please make it work.
Please make it work.
652
00:33:26,672 --> 00:33:29,706
For my chocolate ganache,
it's simply going to be
653
00:33:29,708 --> 00:33:32,075
the chocolate
from the chocolate
lobster claw,
654
00:33:32,077 --> 00:33:35,579
a little bit of that grilling
butter and some warm
heavy cream.
655
00:33:37,915 --> 00:33:39,116
I see brioche in the pantry.
656
00:33:39,118 --> 00:33:43,787
Sweet, fluffy,
throw it on the grill
and make it crispy.
657
00:33:43,789 --> 00:33:46,923
The interesting part
about this basket, I think,
for dessert specifically,
658
00:33:46,925 --> 00:33:50,193
we're still asking them
to play with fire.
659
00:33:50,195 --> 00:33:53,163
The fig is the only ingredient
on its own
you can really grill.
660
00:33:53,165 --> 00:33:57,100
I'm using the grill butter
for the fat of my figs
661
00:33:57,102 --> 00:33:59,136
to be able to grill them
to perfection.
662
00:34:00,605 --> 00:34:02,773
I'm grilling tequila now.
663
00:34:02,775 --> 00:34:05,008
Five minutes on the clock,
chefs.
664
00:34:06,477 --> 00:34:08,645
[Annisha] I go and check out
my ice cream, fingers crossed.
665
00:34:08,647 --> 00:34:10,280
I'm going to tell you
that this ice cream
666
00:34:10,282 --> 00:34:13,050
is going to have the mouth
feel and consistency
of vegetable shortening.
667
00:34:13,052 --> 00:34:14,751
I'm going to call it now.
668
00:34:14,753 --> 00:34:17,421
The only thing
that is in my head is like,
does it have a bad taste?
669
00:34:17,423 --> 00:34:21,191
Just stop it both of you.
Stop the ice cream negativity.
670
00:34:21,193 --> 00:34:22,959
This has to work somehow.
671
00:34:27,665 --> 00:34:29,209
I'm going to tell you
that this ice cream
672
00:34:29,233 --> 00:34:31,935
is going to have
the mouth feel and consistency
of vegetable shortening.
673
00:34:31,937 --> 00:34:33,236
I'm going to call it now.
674
00:34:33,238 --> 00:34:35,105
I'm going to say
that you're wrong,
it's gorgeous.
675
00:34:35,107 --> 00:34:36,873
Okay.
676
00:34:36,875 --> 00:34:41,011
I taste my ice cream
and I'm like, "This actually
tastes really good."
677
00:34:44,015 --> 00:34:45,982
[Tiffany] Guys, you got this.
You're almost there.
678
00:34:45,984 --> 00:34:49,853
We want your excellent,
excellent brains right now.
679
00:34:49,855 --> 00:34:53,123
[Samir]
For my grilled bruleed figs,
I'm going to just halve them,
680
00:34:53,125 --> 00:34:56,860
dust them in sugar
and get them on that grill.
681
00:34:56,862 --> 00:35:00,030
On the lobster claws,
I'm just going to melt it
682
00:35:00,032 --> 00:35:02,399
and I'm going to make
a chocolate sauce.
683
00:35:02,401 --> 00:35:04,167
You've got less
than two minutes.
684
00:35:04,169 --> 00:35:05,802
Less than two.
685
00:35:05,804 --> 00:35:08,171
Samir, we've got to start
putting things together,
right?
686
00:35:08,173 --> 00:35:11,942
- Do you have plates?
- Yes, Chef. Right now.
687
00:35:11,944 --> 00:35:14,945
[Alex] Samir just pulled out
four pieces of puff pastry.
688
00:35:14,947 --> 00:35:17,747
They've puffed right,
they've got the right browning
on the outside.
689
00:35:17,749 --> 00:35:20,117
You have only one minute
to get this done, chefs.
690
00:35:20,119 --> 00:35:24,020
You will think about this
in the shower
for the next ten years.
691
00:35:24,022 --> 00:35:27,090
- Come on, you can do this.
- [Ted] Five seconds
to the final round.
692
00:35:27,092 --> 00:35:33,230
Ten, nine, eight, seven,
six, five...
693
00:35:33,232 --> 00:35:37,400
- You got it, man.
- [Ted] ...four, three, two,
one.
694
00:35:37,402 --> 00:35:39,002
- Time's up!
- [Eric] Nice job.
695
00:35:39,004 --> 00:35:40,537
Awesome work, guys.
696
00:35:41,606 --> 00:35:43,840
Feeling good
that I got everything
on the plate.
697
00:35:43,842 --> 00:35:46,710
I was just a little frustrated
with that tongue,
to be honest.
698
00:35:46,712 --> 00:35:48,945
Hopefully, it comes through
enough for the judges.
699
00:35:48,947 --> 00:35:50,714
I like the way
that my dish looks,
700
00:35:50,716 --> 00:35:52,916
but I don't like to feel
too confident about it.
701
00:35:52,918 --> 00:35:54,317
Samir is like a very good cook,
702
00:35:54,619 --> 00:35:57,120
so it's like definitely
competing with the best
of the best.
703
00:35:57,122 --> 00:35:58,989
Let's see what happens.
704
00:36:07,465 --> 00:36:10,800
Chef Annisha, Chef Samir,
we asked you to make desserts
705
00:36:10,802 --> 00:36:16,473
using chocolate lobster claws,
cured beef tongue,
grilling butter and figs.
706
00:36:17,808 --> 00:36:20,110
Chef Samir, what have we here?
707
00:36:20,112 --> 00:36:24,748
[Samir]
Chefs, I've prepared for you
grilled strawberry raspberry
708
00:36:24,750 --> 00:36:29,119
beef tongue coulis tart
with a chocolate ganache,
709
00:36:29,121 --> 00:36:32,055
whipped cream and grilled figs.
710
00:36:36,260 --> 00:36:39,396
[Eric]
Chef Samir, the puff pastry
itself is cooked well.
711
00:36:39,997 --> 00:36:41,965
The figs are cooked nicely,
712
00:36:41,967 --> 00:36:43,833
but the ganache feels more
like an afterthought.
713
00:36:43,835 --> 00:36:46,870
I wish there was
more incorporation
with all those flavors
714
00:36:46,872 --> 00:36:50,006
- inside the basket
a little bit more.
- Understood.
715
00:36:50,008 --> 00:36:53,977
There's something kind of cool
about the like little wiggles
of the chocolate ganache.
716
00:36:53,979 --> 00:36:55,445
It kind of looks
like grill marks.
717
00:36:56,781 --> 00:36:59,916
I really love the combination
of the chocolate and the figs.
718
00:36:59,918 --> 00:37:03,053
That's where I really,
I get the basket.
719
00:37:03,055 --> 00:37:05,622
The puff pastry
is beautifully cooked
720
00:37:05,624 --> 00:37:08,925
and it reminds me
of the grilling butter
in the basket.
721
00:37:08,927 --> 00:37:11,194
So, it's like butter
personified.
722
00:37:11,196 --> 00:37:13,730
So that was a good move,
723
00:37:13,732 --> 00:37:17,267
but the beef tongue liquid
from the can dripped in
724
00:37:17,269 --> 00:37:19,836
because you don't like it
and neither do we.
725
00:37:19,838 --> 00:37:21,805
It's harder to find.
726
00:37:21,807 --> 00:37:24,007
- Chef Samir, thank you.
- Thank you, guys.
727
00:37:24,009 --> 00:37:25,475
Finally, Chef Annisha.
728
00:37:25,477 --> 00:37:27,010
Please tell us about
your dessert.
729
00:37:27,012 --> 00:37:32,148
So, what we have here
is grilled beef tongue ice
cream and grilled figs.
730
00:37:36,988 --> 00:37:40,257
- Listen, you took a shot
and it worked.
- Thank you.
731
00:37:40,259 --> 00:37:43,059
The beef tongue, you can taste
a little bit of that,
732
00:37:43,061 --> 00:37:44,227
which is obviously
what you needed to do.
733
00:37:44,229 --> 00:37:47,297
The mouth feel and the texture
of the ice cream is solid.
734
00:37:47,798 --> 00:37:50,900
I think you really embraced
the figs
735
00:37:50,902 --> 00:37:54,971
and I think you got a char
on that bread
that's really bold,
736
00:37:54,973 --> 00:37:57,607
but you put so much mint in here
737
00:37:57,609 --> 00:38:01,077
that it buries some
of the really important
flavors
738
00:38:01,079 --> 00:38:04,147
that we need to be tasting
that you're getting scored on.
739
00:38:05,016 --> 00:38:07,217
Chef Annisha,
this is a master class
740
00:38:07,219 --> 00:38:09,886
on how to lean
into an ingredient
741
00:38:09,888 --> 00:38:11,388
that is designed
to take you down.
742
00:38:11,390 --> 00:38:12,689
Okay, thank you.
743
00:38:12,691 --> 00:38:14,658
And you did a great job.
744
00:38:14,660 --> 00:38:16,693
I was like, "The ice cream's
never going to work.
745
00:38:16,695 --> 00:38:18,828
It's going to like have
the texture
of vegetable shortening
746
00:38:18,830 --> 00:38:20,263
and there were like chunks
of beef tongue."
747
00:38:20,265 --> 00:38:21,364
- I was like...
- You did say all that.
748
00:38:21,366 --> 00:38:23,233
I was talking all kinds
of beef tongue smack.
749
00:38:23,235 --> 00:38:25,669
I was so wrong.
750
00:38:25,671 --> 00:38:28,805
But there's room for so much
more chocolate here, right?
751
00:38:28,807 --> 00:38:30,273
And it's kind of like
a little chocolate kiss
752
00:38:30,275 --> 00:38:32,008
and we gave you
these giant claws.
753
00:38:33,811 --> 00:38:36,079
- Chef Annisha, thank you.
- Thank you.
754
00:38:37,381 --> 00:38:40,450
Now, the judges just have
to decide who has won it.
755
00:38:40,452 --> 00:38:41,818
Thank you, chefs.
756
00:38:46,891 --> 00:38:51,227
I think both chefs all day
played with fire
in very different ways.
757
00:38:51,229 --> 00:38:55,098
Samir's appetizer
had these perfectly
grilled scallops,
758
00:38:55,100 --> 00:38:58,968
which I don't ever put
those three words together.
759
00:38:58,970 --> 00:39:01,237
Annisha's appetizer dish,
I thought it was so smart
for her
760
00:39:01,239 --> 00:39:03,006
- to use the rice in her puree.
- [Tiffany] Yeah.
761
00:39:03,008 --> 00:39:07,110
It gave it a nice body,
gave it nice like texture
and umptiousness...
762
00:39:07,112 --> 00:39:09,279
But can I say something
about Annisha's first course
763
00:39:09,281 --> 00:39:11,047
that's going to sound
a little harsh?
764
00:39:11,049 --> 00:39:13,516
It was so boring.
765
00:39:13,518 --> 00:39:14,984
It wasn't her heart.
It wasn't her flavors.
766
00:39:14,986 --> 00:39:18,288
It was just like any wedding
USA, like...
767
00:39:19,223 --> 00:39:20,757
But when she kind
of finally settled in,
768
00:39:20,759 --> 00:39:21,958
especially
in that second course,
769
00:39:21,960 --> 00:39:24,761
oh, my gosh, that entree
was just to die for.
770
00:39:24,763 --> 00:39:27,597
And she turned those lima
beans into refried beans.
771
00:39:27,599 --> 00:39:30,033
- Brilliant.
- So clever, so delicious.
772
00:39:30,035 --> 00:39:35,705
But just there was something
homey about Samir's pasta
and lima that spoke to me.
773
00:39:35,707 --> 00:39:37,140
- [Eric] Sure.
- I think one of the things
he did
774
00:39:37,142 --> 00:39:39,109
that that was super smart
is using crawfish.
775
00:39:39,111 --> 00:39:41,111
He cut it in half
and he put it on the grill
776
00:39:41,113 --> 00:39:43,046
and he grilled it like you
would grill a half lobster.
777
00:39:43,048 --> 00:39:45,148
I thought
that was really nicely done.
778
00:39:57,762 --> 00:40:00,230
I feel good about my chances.
779
00:40:00,232 --> 00:40:03,700
I've been dreaming being
a Chopped champion
for over ten years now.
780
00:40:03,702 --> 00:40:06,870
I want it so badly, so badly.
781
00:40:06,872 --> 00:40:09,305
I feel like I brought the fire
more than Samir,
782
00:40:09,307 --> 00:40:11,941
but whatever happens,
I think I did my best
783
00:40:11,943 --> 00:40:13,576
and that's what makes me happy.
784
00:40:14,311 --> 00:40:18,348
So whose dish
is on the chopping block?
785
00:40:26,957 --> 00:40:30,293
Chef Samir,
you've been chopped. Judges.
786
00:40:31,729 --> 00:40:37,367
Chef Samir, your first dish
right out of the gate
was a tour de force.
787
00:40:37,369 --> 00:40:41,037
But in your entree round,
it just wasn't cohesive.
788
00:40:41,039 --> 00:40:43,006
And so, we had to chop you.
789
00:40:43,008 --> 00:40:44,174
- Okay, thank you, guys.
- Good job.
790
00:40:44,176 --> 00:40:45,296
- Good job.
- Thank you, chefs.
791
00:40:49,780 --> 00:40:52,048
I'm definitely disappointed
I didn't come out on top.
792
00:40:53,617 --> 00:40:58,288
Hardest thing
about this moment
is knowing that I came short,
793
00:40:58,290 --> 00:41:01,424
yet I'm happy
at least I made it this far.
794
00:41:02,793 --> 00:41:05,595
And that means,
Chef Annisha Garcia,
795
00:41:05,597 --> 00:41:07,597
you are the Chopped champion
796
00:41:07,599 --> 00:41:10,233
and you get to come back
and play with us again
797
00:41:10,235 --> 00:41:12,602
in the playing with fire finale.
798
00:41:12,604 --> 00:41:15,238
- Tremendous job, chef.
- Yeah, thank you.
799
00:41:15,240 --> 00:41:16,806
- Yeah.
- Thank you.
800
00:41:16,808 --> 00:41:19,609
I'm just like really happy
right now,
801
00:41:19,611 --> 00:41:23,413
but you know that more
is coming, which means
that's going to be tougher.
802
00:41:26,684 --> 00:41:29,052
Fire is wild.
803
00:41:29,787 --> 00:41:32,255
I don't let the fire control me.
804
00:41:32,257 --> 00:41:35,291
The higher the stakes,
the juicier the prize.
805
00:41:35,293 --> 00:41:38,094
My heart is pounding.
I can taste it.
806
00:41:38,729 --> 00:41:41,798
[Ted] Which champion
can conquer all?
807
00:41:41,800 --> 00:41:43,666
- I don't want to look.
- Bring on the smoke.
808
00:41:43,668 --> 00:41:46,302
Bring on the flames.
Bring on the heat.
809
00:41:46,304 --> 00:41:49,973
- I'm so excited.
- I'm a beast over the fire.
810
00:41:49,975 --> 00:41:52,275
Nothing's off limit
when I'm grilling.
811
00:41:52,277 --> 00:41:55,411
My steaks on fire.
812
00:41:55,413 --> 00:41:57,347
Be prepared to get burned.