1 00:00:01,836 --> 00:00:04,803 [Lisa] African American cuisine is American cuisine. 2 00:00:04,805 --> 00:00:06,171 [Michael] I'm celebrating Black history 3 00:00:06,173 --> 00:00:08,173 every time I'm in my kitchen. 4 00:00:08,175 --> 00:00:09,742 [Brian] We're here and we've been here. 5 00:00:09,744 --> 00:00:12,911 [Michael] Cornbread, collard greens, black-eyed peas. 6 00:00:12,913 --> 00:00:14,313 [Jas] It comes with love when we cook. 7 00:00:14,315 --> 00:00:16,015 It comes from healing. 8 00:00:16,617 --> 00:00:19,818 And it looks good. 9 00:00:19,820 --> 00:00:21,920 [Ted] We're celebrating Black History Month. 10 00:00:21,922 --> 00:00:24,356 Ooh. Oh! Oh, yes! 11 00:00:24,358 --> 00:00:25,791 Boy was doing a catfish dance. 12 00:00:25,793 --> 00:00:27,760 [Ted] Four African American chefs bring 13 00:00:27,762 --> 00:00:30,229 deep culinary roots to the Chopped kitchen. 14 00:00:30,231 --> 00:00:32,097 [Brian] We doing doing over here. We doing. 15 00:00:32,099 --> 00:00:33,165 Let go and letting God, honey. 16 00:00:33,167 --> 00:00:34,366 Come on with it. 17 00:00:34,368 --> 00:00:35,768 [Michael] I'm the best at what I do. 18 00:00:35,770 --> 00:00:37,102 Come on, come on. 19 00:00:37,104 --> 00:00:38,837 [Brian] I don't believe in second place. 20 00:00:38,839 --> 00:00:39,571 Get out of here. 21 00:00:40,141 --> 00:00:41,306 Who does that? 22 00:00:41,308 --> 00:00:42,775 Oh, my God. 23 00:00:42,777 --> 00:00:45,044 The time is not on my side. 24 00:00:45,046 --> 00:00:46,779 Don't look at the clock, the clock's looking at you. 25 00:00:46,781 --> 00:00:48,313 Let's go! 26 00:00:53,220 --> 00:00:55,954 The African diet's where food is very spice-forward. 27 00:00:57,324 --> 00:00:59,158 With pan-African food, what we're trying to do is 28 00:00:59,160 --> 00:01:00,759 create and elevate 29 00:01:00,761 --> 00:01:02,161 a new dining experience for everyone. 30 00:01:02,163 --> 00:01:03,896 I constantly try to create 31 00:01:03,898 --> 00:01:06,632 the feeling of love while I'm making a dish. 32 00:01:06,634 --> 00:01:09,068 There's no ceiling to my creativity. 33 00:01:09,070 --> 00:01:10,969 The magic of not knowing what's in the box, 34 00:01:10,971 --> 00:01:12,137 that's nerve-racking. 35 00:01:12,139 --> 00:01:14,073 Tell me what's in the box! 36 00:01:15,976 --> 00:01:17,176 Oh, hi! 37 00:01:18,946 --> 00:01:20,979 Wine time. Yes. 38 00:01:20,981 --> 00:01:22,681 We love the vino, baby. 39 00:01:22,683 --> 00:01:24,783 I grew up eating classic French food 40 00:01:24,785 --> 00:01:27,186 but I really love Louisiana French Creole. 41 00:01:27,188 --> 00:01:30,756 [chuckles] Creole spices. 42 00:01:30,758 --> 00:01:32,624 I want to be like, the Oprah of cooking. 43 00:01:32,626 --> 00:01:35,727 My goal is to give young Black girls 44 00:01:35,729 --> 00:01:38,764 an opportunity in the kitchen to level up and step up. 45 00:01:38,766 --> 00:01:39,898 So, I don't have time to lose. 46 00:01:39,900 --> 00:01:42,301 I'm always a winner. Always. 47 00:01:45,005 --> 00:01:47,005 [Brian] My name is Brian Jupiter. 48 00:01:47,007 --> 00:01:48,874 I cook you know, and I've been cooking for a long time. 49 00:01:48,876 --> 00:01:50,442 [Brian] Oh, that's good. 50 00:01:50,444 --> 00:01:52,244 My cooking, it's an ode to my hometown, New Orleans 51 00:01:52,246 --> 00:01:54,680 so, a lot of Cajun favorites. 52 00:01:54,682 --> 00:01:56,014 When I was growing up in kitchens, 53 00:01:56,016 --> 00:01:58,750 we didn't have a lot of representation. 54 00:01:58,752 --> 00:02:01,253 And that's what I still fight for every day now. 55 00:02:03,324 --> 00:02:06,024 I'm ready. I can saute with the best of them. 56 00:02:11,198 --> 00:02:12,764 There she goes singing again. 57 00:02:12,766 --> 00:02:14,099 You get my silliness. 58 00:02:14,101 --> 00:02:16,068 I have been cooking for 46 years. 59 00:02:16,070 --> 00:02:18,237 This is my life. It is, literally. 60 00:02:18,239 --> 00:02:19,805 I grew up in North Carolina. 61 00:02:19,807 --> 00:02:21,573 I am proud to represent the South. 62 00:02:21,575 --> 00:02:24,042 Don't judge me. This ain't a diet dish. 63 00:02:24,044 --> 00:02:26,912 This is where I live. This is what I do. 64 00:02:26,914 --> 00:02:30,315 It's my obligation to perpetuate the legacy 65 00:02:30,317 --> 00:02:33,152 of my matriarchs in my family. 66 00:02:33,220 --> 00:02:34,219 That's it. 67 00:02:34,221 --> 00:02:37,055 Heaven on a plate. [laughs] 68 00:02:38,292 --> 00:02:40,559 - [Lisa cheers] - [Michael] Wow. 69 00:02:40,561 --> 00:02:42,361 Yes. It's real. 70 00:02:42,363 --> 00:02:43,295 Hello, chefs. 71 00:02:43,297 --> 00:02:44,563 - Hello. - Hey. 72 00:02:44,565 --> 00:02:46,865 In celebration of Black History Month, 73 00:02:46,867 --> 00:02:49,201 this competition will honor the contributions 74 00:02:49,203 --> 00:02:51,570 of Black cooks and cooking traditions 75 00:02:51,572 --> 00:02:52,738 in American cuisine. 76 00:02:52,740 --> 00:02:54,039 [both] Thanks for having us. 77 00:02:54,041 --> 00:02:55,140 - [Ted] You psyched to be here? - Oh yeah, I'm ready. 78 00:02:55,142 --> 00:02:56,542 Definitely. 79 00:02:56,544 --> 00:02:58,277 Black History Month is every month for me, you know. 80 00:02:58,279 --> 00:03:00,212 It's a constant celebration of what our people have 81 00:03:00,214 --> 00:03:02,014 contributed to this country. 82 00:03:02,016 --> 00:03:03,982 As a Black woman and as a Black chef, 83 00:03:03,984 --> 00:03:05,017 this is very meaningful. 84 00:03:05,019 --> 00:03:07,019 [Ted] In the baskets for each round, 85 00:03:07,021 --> 00:03:10,222 you'll find staple ingredients that Black cooks and chefs 86 00:03:10,224 --> 00:03:12,324 have worked with for generations. 87 00:03:12,326 --> 00:03:13,358 That's awesome. 88 00:03:14,128 --> 00:03:15,994 - [chuckles nervously] - [exhales] 89 00:03:18,032 --> 00:03:18,897 Open them up. 90 00:03:18,899 --> 00:03:20,232 Whoo. 91 00:03:20,234 --> 00:03:21,400 - All right. - [Brian] All right! 92 00:03:21,402 --> 00:03:23,168 - All right. - [Michael] Okay! 93 00:03:23,170 --> 00:03:25,404 Oh! Oh! Oh, yes! 94 00:03:25,806 --> 00:03:27,072 Oh, yes! 95 00:03:27,074 --> 00:03:29,208 - [Ted] And you've got. - Catfish. 96 00:03:29,210 --> 00:03:30,576 [Ted] Catfish fillets. 97 00:03:30,578 --> 00:03:31,910 I'm feeling that. 98 00:03:31,912 --> 00:03:32,978 [Ted] Turnips. 99 00:03:32,980 --> 00:03:35,514 Yes, turnips. Hallelujah. 100 00:03:36,383 --> 00:03:37,616 [Ted] Gullah red rice. 101 00:03:37,618 --> 00:03:39,017 - Yes. - Yes! 102 00:03:39,019 --> 00:03:41,286 [Michael] The Gullah people are from the Carolina islands. 103 00:03:41,288 --> 00:03:45,257 They brought over heirloom grains to the States. 104 00:03:45,259 --> 00:03:47,392 [Ted] And fresh fish peppers. 105 00:03:47,394 --> 00:03:48,560 Fish peppers? 106 00:03:48,562 --> 00:03:49,861 All right. 107 00:03:49,863 --> 00:03:51,263 I'm okay with these ingredients. 108 00:03:51,265 --> 00:03:52,531 Let's see what we can do with them. 109 00:03:53,901 --> 00:03:55,100 20 minutes. 110 00:03:55,903 --> 00:03:57,970 Clock starts now. 111 00:03:57,972 --> 00:04:00,105 - All right, let's go guys! - Let's do it. 112 00:04:02,209 --> 00:04:03,809 Let's go. Let's go. 113 00:04:03,811 --> 00:04:04,943 Coming down. 114 00:04:04,945 --> 00:04:06,111 What an awesome panel. 115 00:04:06,113 --> 00:04:09,848 We have restaurateur and brand consultant, Tiffany Derry, 116 00:04:09,850 --> 00:04:12,718 James Beard Award winner, Kwame Onwuachi, 117 00:04:12,720 --> 00:04:14,987 and Iron Chef winner, Justin Sutherland. 118 00:04:14,989 --> 00:04:16,755 Judges, it's so great to have you here 119 00:04:16,757 --> 00:04:18,857 to celebrate Black history through food. 120 00:04:18,859 --> 00:04:20,826 You know, you can't really talk about American cuisine 121 00:04:20,828 --> 00:04:22,728 without talking about West African cuisine, right 122 00:04:22,730 --> 00:04:24,863 and the influence that has been brought over here. 123 00:04:24,865 --> 00:04:26,999 And you see that with peppers, you see that with peanuts, 124 00:04:27,001 --> 00:04:28,967 you see that with watermelon, you see that with rice. 125 00:04:28,969 --> 00:04:31,069 Beans, you know? So, like, I think that 126 00:04:31,071 --> 00:04:34,506 this basket is kind of like a basket of America. 127 00:04:34,508 --> 00:04:35,607 [Lisa] All right. 128 00:04:35,676 --> 00:04:38,710 Black Americans really define American cuisine. 129 00:04:38,712 --> 00:04:41,813 My great-grandmother, my grandmother and my mother 130 00:04:41,815 --> 00:04:43,348 were my first culinary instructors. 131 00:04:43,350 --> 00:04:45,217 We had these huge Sunday dinners and that's where 132 00:04:45,219 --> 00:04:47,452 my love for food began. 133 00:04:48,689 --> 00:04:50,789 The catfish, I just want to get it cooking 134 00:04:50,791 --> 00:04:53,425 because I'm gonna cool it down I'm gonna use it in a beignet. 135 00:04:54,261 --> 00:04:56,862 I'm making catfish and red rice beignet 136 00:04:56,864 --> 00:04:59,031 with a creamed turnip sauce. 137 00:05:00,034 --> 00:05:02,968 So, I put all my eggs in one basket with this beignet. 138 00:05:02,970 --> 00:05:04,269 The filling for the beignet, 139 00:05:04,271 --> 00:05:08,707 it's got flaked catfish, the fish pepper, the red rice. 140 00:05:08,709 --> 00:05:10,509 Some green to go in the whole thing. 141 00:05:13,280 --> 00:05:15,380 [Justin] Michael, I've never seen anybody more excited 142 00:05:15,382 --> 00:05:17,049 for catfish in my entire life. 143 00:05:17,051 --> 00:05:19,184 Boy was doing a catfish dance. 144 00:05:19,186 --> 00:05:21,920 Oh, yeah, a little catfish dance. Did y'all like it? 145 00:05:21,922 --> 00:05:24,122 - The Catfish Shuffle, Justin. - [Justin] Oh, that's great. 146 00:05:24,124 --> 00:05:25,724 [all laughing] 147 00:05:25,726 --> 00:05:26,725 [Michael] Blackened catfish, 148 00:05:26,727 --> 00:05:28,794 it's a real traditional staple dish 149 00:05:28,796 --> 00:05:31,029 in the South and in New Orleans. 150 00:05:31,799 --> 00:05:34,032 I'm making a blackened catfish 151 00:05:34,034 --> 00:05:37,569 with herb-spiced turnips and a red rice puree. 152 00:05:39,139 --> 00:05:41,039 The fish peppers, I decided to pickle them. 153 00:05:41,041 --> 00:05:44,042 It'll add some brightness and acidity to the dish. 154 00:05:44,044 --> 00:05:45,077 So, the fresh fish peppers used 155 00:05:45,079 --> 00:05:46,712 to kind of be a secret ingredient 156 00:05:46,714 --> 00:05:48,146 in some of the crab and fishing houses 157 00:05:48,148 --> 00:05:49,581 up in, like, Maryland, Baltimore. 158 00:05:49,583 --> 00:05:50,982 That's where the name came from, at least. 159 00:05:50,984 --> 00:05:52,250 All right, that's hot. 160 00:05:52,252 --> 00:05:53,985 It's sort of like a mutation between 161 00:05:53,987 --> 00:05:55,320 the serrano and a cayenne. 162 00:05:55,322 --> 00:05:56,788 That sounds delicious. 163 00:05:56,790 --> 00:05:58,790 That is spicy. 164 00:05:58,792 --> 00:06:00,559 [Jas] The fish peppers are spicy. 165 00:06:00,561 --> 00:06:01,960 I want to make a dressing, 166 00:06:01,962 --> 00:06:03,428 give it some heat and some sweet. 167 00:06:04,631 --> 00:06:08,467 I'm making a cornmeal-dusted catfish 168 00:06:08,469 --> 00:06:11,970 with a citrus fish pepper dressing. 169 00:06:11,972 --> 00:06:12,871 Chef, I'm here for your flour. 170 00:06:12,873 --> 00:06:14,172 [Lisa] Heard. 171 00:06:14,174 --> 00:06:18,043 Catfish is a big staple in the African American community. 172 00:06:18,045 --> 00:06:19,811 When people didn't have much, it was a cheaper fish. 173 00:06:19,813 --> 00:06:21,179 But it's full of flavor. 174 00:06:21,181 --> 00:06:24,015 Cooking for Black History Month is a great experience. 175 00:06:24,017 --> 00:06:25,884 We built the table and now we get to have 176 00:06:25,886 --> 00:06:27,052 a seat at the table. 177 00:06:27,654 --> 00:06:29,888 I want to show women of color 178 00:06:29,890 --> 00:06:32,090 all over the world that we are fierce, 179 00:06:32,092 --> 00:06:35,660 we are fearless and we can do it all. 180 00:06:35,662 --> 00:06:37,295 [Justin] I'm hoping to see some fish fry. 181 00:06:37,297 --> 00:06:38,930 If you can put a perfect breading on there, 182 00:06:38,932 --> 00:06:40,932 some cornmeal, some spices, mix this up. 183 00:06:40,934 --> 00:06:41,967 [Kwame] Look at it, right there. 184 00:06:41,969 --> 00:06:44,169 - Look, she's got it. - She's got it. 185 00:06:45,472 --> 00:06:46,405 [Brian] All right. 186 00:06:46,407 --> 00:06:48,807 If I just took this catfish and fried it 187 00:06:48,809 --> 00:06:50,742 and served it with a side of Gullah rice, 188 00:06:50,744 --> 00:06:53,512 I would feel like I was walking into a cafeteria. 189 00:06:54,848 --> 00:06:56,548 I'm making sure to transform 190 00:06:56,550 --> 00:06:58,583 each and every basket ingredient. 191 00:06:58,585 --> 00:07:02,053 So, I'm making a catfish and Gullah rice fritter 192 00:07:02,055 --> 00:07:06,691 with a fish pepper aioli, and a turnip slaw. 193 00:07:06,693 --> 00:07:10,061 [Tiffany] I see Brian taking the red rice 194 00:07:10,063 --> 00:07:13,198 and using it to bind the cake which I think is very smart. 195 00:07:13,200 --> 00:07:14,299 [Kwame] That's very smart. 196 00:07:14,301 --> 00:07:15,801 That's a little red rice boudin. 197 00:07:15,803 --> 00:07:17,002 That's a boudin! 198 00:07:17,004 --> 00:07:19,571 Oh, I love boudin. Yes. 199 00:07:20,774 --> 00:07:22,174 [Brian] So, this fritter's going to be 200 00:07:22,176 --> 00:07:24,576 a little bit of boudin, a little bit of arancini. 201 00:07:24,578 --> 00:07:29,047 Really incorporating that rice as well as the catfish. 202 00:07:29,049 --> 00:07:32,851 [Kwame] So, Gullah red rice is a rice from the low country. 203 00:07:32,853 --> 00:07:34,586 Sometimes it has like, a pork product in it, 204 00:07:34,588 --> 00:07:36,288 whether it's ham hocks or bacon. 205 00:07:36,290 --> 00:07:39,424 Some sort of tomato product and a slew of aromatics. 206 00:07:39,426 --> 00:07:41,126 Chefs, ten minutes to go. 207 00:07:41,128 --> 00:07:42,828 [all exclaiming] 208 00:07:42,830 --> 00:07:44,095 [Brian] Going in the fryer. 209 00:07:44,097 --> 00:07:45,130 - [Tiffany] Oh, God. - [Justin] Ten minutes? 210 00:07:45,132 --> 00:07:47,899 That time goes fast. 211 00:07:47,901 --> 00:07:50,569 [Justin] All these chefs take a lot of pride in this food. 212 00:07:50,571 --> 00:07:52,170 This is all food that means something to them. 213 00:07:52,172 --> 00:07:55,040 That comes from their histories, their families. 214 00:07:55,042 --> 00:07:57,342 [Kwame] I'm expecting them to bring flavor, culture 215 00:07:57,344 --> 00:07:59,478 and a little bit of themselves. 216 00:08:00,647 --> 00:08:03,915 [Lisa] I love turnips. 217 00:08:03,917 --> 00:08:05,984 I love working with turnips, I love the flavor of turnips. 218 00:08:06,253 --> 00:08:07,519 Just come to a boil. 219 00:08:08,021 --> 00:08:09,855 I add heavy cream. 220 00:08:09,857 --> 00:08:11,756 Also want to add some sugar because that's gonna 221 00:08:11,758 --> 00:08:13,558 balance out the bitterness of the turnips. 222 00:08:15,662 --> 00:08:19,231 [Michael] The turnips, I am searing in a pan. 223 00:08:19,233 --> 00:08:22,000 It would mean a ton for me to win this competition. 224 00:08:22,002 --> 00:08:25,637 With his $10,000, I would re-invest into my children. 225 00:08:25,639 --> 00:08:28,273 Start investment funds for them so that when they turn 226 00:08:28,275 --> 00:08:30,442 of age, they have something to grab onto. 227 00:08:31,278 --> 00:08:32,744 Jasmin! 228 00:08:32,746 --> 00:08:34,579 - Hey! What's up, chef? - You all right over there? 229 00:08:34,581 --> 00:08:36,147 I'm all right. I'm making it do what it do. 230 00:08:36,149 --> 00:08:38,083 Let go and letting God, honey. 231 00:08:38,085 --> 00:08:40,185 [Jas] I'm pulling out my catfish. 232 00:08:40,187 --> 00:08:42,420 The color is not even the way I want it to be. 233 00:08:43,323 --> 00:08:47,259 I thought I was crusting my catfish with cornmeal. 234 00:08:47,261 --> 00:08:49,728 I crusted it with stone grits. 235 00:08:49,730 --> 00:08:51,196 Who does that? 236 00:08:52,065 --> 00:08:53,698 Those are the grits that take, like, hours 237 00:08:53,700 --> 00:08:55,934 to cook to even soften. 238 00:08:55,936 --> 00:08:58,203 Man, oh, man. What am I gonna do? 239 00:09:02,543 --> 00:09:03,608 [Brian] Behind. 240 00:09:05,913 --> 00:09:07,946 [Justin] I'm a little concerned on the breading 241 00:09:07,948 --> 00:09:09,214 on that, I'm not gonna lie. 242 00:09:09,216 --> 00:09:11,249 [Tiffany] Yeah, it looks like a stone ground cornmeal. 243 00:09:11,251 --> 00:09:13,318 - Right. - Which is obviously what you don't want to use. 244 00:09:13,320 --> 00:09:14,819 [Kwame] Yeah, I get it. 245 00:09:14,821 --> 00:09:17,055 [Jas] I decided to stick it in the oven. 246 00:09:19,960 --> 00:09:22,794 We gotta get quick on our feet with the turnips. 247 00:09:22,796 --> 00:09:23,895 I wanna make a salad. 248 00:09:23,897 --> 00:09:26,798 So, I decided to chop up really fine turnips 249 00:09:26,800 --> 00:09:29,000 to give the salad a little bit of texture. 250 00:09:29,002 --> 00:09:30,201 Coming down behind. 251 00:09:30,203 --> 00:09:31,570 - [Tiffany] Brian! - Yo! 252 00:09:32,172 --> 00:09:33,104 You all right? 253 00:09:33,106 --> 00:09:34,706 What does all right mean? 254 00:09:34,708 --> 00:09:36,575 I don't know. You're running. 255 00:09:36,577 --> 00:09:39,210 - Yes, I'm gonna be great. - All right, good. 256 00:09:39,913 --> 00:09:41,079 My fritter's in the fryer and now 257 00:09:41,081 --> 00:09:44,149 I gotta get my turnip slaw mixed. 258 00:09:44,151 --> 00:09:47,085 I add some very fine, shaved fish peppers 259 00:09:47,087 --> 00:09:48,386 and some herbs. 260 00:09:49,256 --> 00:09:52,057 Just about four minutes to go. 261 00:09:52,059 --> 00:09:54,292 [Kwame] Let's go, chefs. You got this. 262 00:09:54,294 --> 00:09:57,295 The time is not on my side. 263 00:09:57,297 --> 00:09:59,197 Am I gonna be able to get this done? 264 00:09:59,199 --> 00:10:01,967 Oh. Oh. You got my boat? 265 00:10:01,969 --> 00:10:03,435 - [Brian] No. I just had one. - Used a boat? 266 00:10:03,937 --> 00:10:06,504 Lisa is using three 267 00:10:06,506 --> 00:10:08,840 of the basket ingredients in her fritter. 268 00:10:08,842 --> 00:10:11,943 Four minutes left and she's just now frying them. 269 00:10:11,945 --> 00:10:14,012 Lisa! Are you in the weeds? 270 00:10:14,014 --> 00:10:15,113 Maybe some tall grass. 271 00:10:15,115 --> 00:10:18,083 Maybe some tall grass, she said. 272 00:10:19,086 --> 00:10:21,953 [Ted] Lisa has put a lot of her eggs into one basket. 273 00:10:21,955 --> 00:10:22,954 Behind, behind, behind. 274 00:10:22,956 --> 00:10:23,955 Oh, plates. 275 00:10:23,957 --> 00:10:26,024 - [Lisa] Three minutes. - Okay. 276 00:10:26,026 --> 00:10:28,960 [Tiffany] Right now, everyone is in deep hustle. 277 00:10:28,962 --> 00:10:30,295 [Jas] Behind you. 278 00:10:33,567 --> 00:10:35,233 [Brian] I'm making aioli to work as a sauce 279 00:10:35,235 --> 00:10:36,067 with the fish peppers. 280 00:10:36,069 --> 00:10:38,203 I just want to have a very rich 281 00:10:38,205 --> 00:10:41,339 and flavorful sauce with this fried fritter. 282 00:10:42,376 --> 00:10:43,875 [Ted] Two minute warning, chefs. 283 00:10:43,877 --> 00:10:44,943 [Jas] Heard. 284 00:10:46,079 --> 00:10:47,545 Yes, works. 285 00:10:47,547 --> 00:10:48,580 I don't have a lot of time. 286 00:10:48,582 --> 00:10:50,115 I need to do something with this rice. 287 00:10:50,117 --> 00:10:52,050 I'm gonna make a puree out of this. 288 00:10:53,153 --> 00:10:55,553 Oh, crap. What am I gonna do with this rice? 289 00:10:56,890 --> 00:10:59,991 Just gonna... garnish with this rice at the bottom 290 00:10:59,993 --> 00:11:01,259 and pray for the best. 291 00:11:02,796 --> 00:11:04,429 Less than one minute left, chefs. 292 00:11:08,001 --> 00:11:10,468 Final push, chefs. You got this. You got this. 293 00:11:11,138 --> 00:11:13,271 [Lisa] I pull my beignets out of the fryer. 294 00:11:13,974 --> 00:11:16,207 They're gorgeous, they're beautiful. 295 00:11:16,209 --> 00:11:18,376 Golden-brown, they're perfect. They're exactly what I wanted. 296 00:11:19,579 --> 00:11:20,745 Come on, Michael. 297 00:11:20,747 --> 00:11:22,681 I see you cutting. Let's make it on the plate. 298 00:11:22,683 --> 00:11:25,150 - [Ted] Chef, you gotta get this done! - [Jas] Heard. 299 00:11:25,152 --> 00:11:27,152 -Get it done, chefs. Quickly, quickly. -[Brian] All right. 300 00:11:27,154 --> 00:11:29,320 - Time's running out. Ten. - Final touches, final touches. 301 00:11:29,322 --> 00:11:30,555 - [Tiffany] Oh, my God. - [Ted] Nine. 302 00:11:30,957 --> 00:11:32,057 Eight. 303 00:11:32,059 --> 00:11:33,992 - Seven, six. - [Michael] Whoo. 304 00:11:33,994 --> 00:11:35,160 - [Jas] Come on, Jas. - [Ted] Five. 305 00:11:35,261 --> 00:11:36,461 Four. 306 00:11:36,463 --> 00:11:37,429 - Three. - [Kwame] Done, Lisa? 307 00:11:37,431 --> 00:11:39,397 - [Ted] Two, one. - [Brian] There she is. 308 00:11:39,399 --> 00:11:40,565 [Ted] Time's up! 309 00:11:40,567 --> 00:11:42,100 That time goes fast. 310 00:11:42,102 --> 00:11:44,069 [Brian] We made it. Lightning fast. 311 00:11:44,071 --> 00:11:45,203 - Bam! - Whoo. 312 00:11:45,372 --> 00:11:46,671 Child. 313 00:11:46,673 --> 00:11:47,972 Honey is tired. 314 00:11:47,974 --> 00:11:49,374 [Michael] You look good, baby. You look good. 315 00:11:50,544 --> 00:11:51,709 [Jas] I'm exhausted. 316 00:11:51,711 --> 00:11:53,578 You have so much in your mind that you want to do 317 00:11:53,580 --> 00:11:55,180 but the time is like [snaps fingers]. 318 00:11:57,250 --> 00:12:00,285 [Lisa] I am exhilarated and excited 319 00:12:00,287 --> 00:12:03,021 and full of adrenaline right now. 320 00:12:03,023 --> 00:12:04,522 Hope for the best, right? 321 00:12:12,265 --> 00:12:14,999 Chefs, you've arrived at the Chopping Block. 322 00:12:15,001 --> 00:12:17,168 As we celebrate Black History Month, 323 00:12:17,170 --> 00:12:20,105 we began with a basket of Gullah red rice, 324 00:12:20,107 --> 00:12:21,406 catfish fillets, 325 00:12:21,408 --> 00:12:24,776 turnips and fresh fish peppers. 326 00:12:24,778 --> 00:12:27,045 Chef Lisa, please tell us about your starter. 327 00:12:27,047 --> 00:12:30,849 My starter is a catfish and red rice beignet 328 00:12:30,851 --> 00:12:32,350 with a creamed turnip sauce. 329 00:12:35,288 --> 00:12:37,222 Lisa, um. 330 00:12:38,158 --> 00:12:40,058 I didn't really like this dish. 331 00:12:41,561 --> 00:12:42,994 - I loved it. - Oh. 332 00:12:42,996 --> 00:12:44,996 I loved it. 333 00:12:44,998 --> 00:12:46,698 - It was... - You scared me, Kwame. 334 00:12:46,700 --> 00:12:48,333 So good. 335 00:12:48,969 --> 00:12:50,935 [Kwame] When turnips are born, right? 336 00:12:50,937 --> 00:12:53,204 They hope one day to become this puree. 337 00:12:53,206 --> 00:12:54,739 - All right? - That's awesome. 338 00:12:54,808 --> 00:12:57,008 The beignet is deliciously crispy. 339 00:12:57,010 --> 00:12:59,878 The turnips is nice and creamy and smooth. 340 00:12:59,880 --> 00:13:03,014 But if you didn't tell me that there was catfish 341 00:13:03,016 --> 00:13:05,517 inside the beignet, I would not really know it. 342 00:13:06,253 --> 00:13:07,252 I agree on that turnip puree. 343 00:13:07,254 --> 00:13:09,254 I think that was smart, it was silky. 344 00:13:09,256 --> 00:13:12,023 - Had a great texture. - Thank you so much. 345 00:13:12,025 --> 00:13:13,057 [Ted] Next up, Chef Brian. 346 00:13:13,059 --> 00:13:14,325 So, yes, I did for you 347 00:13:14,327 --> 00:13:16,528 Gullah rice and catfish fritter 348 00:13:16,530 --> 00:13:20,131 with a aioli and turnip slaw. 349 00:13:23,170 --> 00:13:25,270 Your name is Jupiter, this dish is out of this world. 350 00:13:25,272 --> 00:13:27,272 - Perfectly named. - I appreciate you. 351 00:13:27,274 --> 00:13:28,273 It's got a lot of flavor. 352 00:13:28,275 --> 00:13:30,341 I taste the fish peppers throughout the dish 353 00:13:30,343 --> 00:13:33,011 because you sliced them so thin in that slaw. 354 00:13:33,013 --> 00:13:35,046 So, you're able to enjoy them. 355 00:13:35,048 --> 00:13:36,648 - But all in, good dish. - Thank you. 356 00:13:36,650 --> 00:13:37,882 Chef, this was 357 00:13:37,884 --> 00:13:40,118 - a very, very well balanced dish. - Thank you. 358 00:13:40,120 --> 00:13:41,986 I just think if you'd have plated it bigger, 359 00:13:41,988 --> 00:13:43,688 it would have had some room to breathe, 360 00:13:43,690 --> 00:13:45,790 - it maybe would have stayed a little crispier. - You got it. 361 00:13:45,792 --> 00:13:47,826 I think that you did a very good job 362 00:13:47,828 --> 00:13:49,194 of creating flavor. 363 00:13:49,196 --> 00:13:52,697 I still tasted everything individually 364 00:13:52,699 --> 00:13:55,166 - and they still worked together. - Thank you. 365 00:13:55,168 --> 00:13:58,136 The issue here is the plating presentation. 366 00:13:58,572 --> 00:14:00,772 Right now, I am trying hard 367 00:14:00,774 --> 00:14:04,142 to like, you know, to get this in there. 368 00:14:04,144 --> 00:14:05,977 Next up, Chef Michael, please tell us what you made. 369 00:14:05,979 --> 00:14:09,013 I've prepared for you a blackened catfish, 370 00:14:09,015 --> 00:14:12,183 over a Cajun red rice puree. 371 00:14:12,185 --> 00:14:13,384 [Ted] What does this competition mean to you? 372 00:14:13,386 --> 00:14:15,153 [Michael] I have a big family. I have three children. 373 00:14:15,155 --> 00:14:17,956 I definitely have use for $10,000 374 00:14:17,958 --> 00:14:21,159 because I would put a good amount of finances away. 375 00:14:21,161 --> 00:14:23,228 I want to break generational curses so that 376 00:14:23,230 --> 00:14:26,331 we can, you know, build as a people. 377 00:14:26,333 --> 00:14:28,466 [Justin] You really brought some bold flavors. 378 00:14:28,468 --> 00:14:29,801 But your rice puree, 379 00:14:29,803 --> 00:14:31,169 the texture got a little bit weird. 380 00:14:31,171 --> 00:14:33,972 There was definitely some chunks of undercooked rice. 381 00:14:33,974 --> 00:14:36,107 [Kwame] You know, I have to agree. The rice puree was, 382 00:14:36,109 --> 00:14:38,009 was a little bit underwhelming. 383 00:14:38,578 --> 00:14:39,510 Now the pepper, 384 00:14:40,180 --> 00:14:41,546 it woke me up a little bit. 385 00:14:41,548 --> 00:14:43,581 - Okay. - You know, biting into that. 386 00:14:43,583 --> 00:14:45,116 It let me know that it was in there. 387 00:14:45,118 --> 00:14:46,017 You know, you were really 388 00:14:46,019 --> 00:14:48,219 embracing the basket ingredients. 389 00:14:48,221 --> 00:14:50,221 I love anything blackened. 390 00:14:50,523 --> 00:14:51,823 And I like the turnip. 391 00:14:51,892 --> 00:14:53,958 I think that you did yourself a little bit of a disservice 392 00:14:53,960 --> 00:14:56,060 by not cutting them properly 393 00:14:56,062 --> 00:14:58,863 because you do have some pieces that are more crunchy. 394 00:14:58,865 --> 00:15:01,032 That crunch is a little bit aggressive. 395 00:15:01,034 --> 00:15:02,667 Thank you very much, you guys. Thank you so much. 396 00:15:02,669 --> 00:15:03,935 Finally, it's Chef Jasmin. 397 00:15:03,937 --> 00:15:07,272 I made a dusted cornmeal catfish with an arugula salad. 398 00:15:09,743 --> 00:15:11,676 Why did you use stone-ground grits? 399 00:15:11,678 --> 00:15:14,679 I did not mean to. I picked up the wrong thing. 400 00:15:14,681 --> 00:15:17,048 -Oh. -We gotta keep going. The show must go on. 401 00:15:17,050 --> 00:15:18,950 [Justin] There definitely isn't time for 402 00:15:18,952 --> 00:15:21,352 - a lot of edits once you start to do in 20 minutes. - Yeah. No. 403 00:15:21,354 --> 00:15:23,021 I love the vinaigrette. 404 00:15:23,023 --> 00:15:24,822 It had a lot of flavor 405 00:15:24,824 --> 00:15:26,291 and it really brightened up the dish. 406 00:15:26,293 --> 00:15:27,992 The cook on the catfish 407 00:15:28,662 --> 00:15:30,161 is beautiful. It's juicy. 408 00:15:30,163 --> 00:15:32,096 It's everything you want catfish to be. 409 00:15:32,098 --> 00:15:34,198 But the use of stone ground grits, 410 00:15:34,935 --> 00:15:36,901 it was hard to eat. 411 00:15:36,903 --> 00:15:38,336 [Tiffany] And you really didn't do much 412 00:15:38,338 --> 00:15:39,137 - to the rice. - Right. 413 00:15:39,139 --> 00:15:41,039 Honestly, we just wanted to see, like, 414 00:15:41,041 --> 00:15:44,142 you do a little bit more to the rice so we can enjoy it. 415 00:15:44,144 --> 00:15:46,110 Understandable. Thank you, chef. 416 00:15:46,112 --> 00:15:47,111 I think the vinaigrette you made 417 00:15:47,113 --> 00:15:49,580 was probably the star of the plate. 418 00:15:49,582 --> 00:15:50,882 It was fresh, it was light. 419 00:15:50,884 --> 00:15:52,917 So, I think, conceptually, you know, to give us a salad 420 00:15:52,919 --> 00:15:54,385 was a very smart direction to go. 421 00:15:54,387 --> 00:15:56,120 Catfish ate really well 422 00:15:56,122 --> 00:16:00,058 until I bit into that coarse-ground grits. 423 00:16:01,561 --> 00:16:03,027 What does Black History Month mean to you? 424 00:16:03,029 --> 00:16:04,729 Black History Month is all year round. 425 00:16:04,731 --> 00:16:07,031 - We built this country. - Tell them. 426 00:16:07,033 --> 00:16:09,267 We were the share croppers, the field croppers. 427 00:16:09,269 --> 00:16:11,102 We should talk about the true history of this country 428 00:16:11,104 --> 00:16:12,570 and what we've done. 429 00:16:12,572 --> 00:16:15,740 It is a time for our people to celebrate each other 430 00:16:15,742 --> 00:16:16,841 with the culture and the cuisine 431 00:16:16,843 --> 00:16:18,910 that we all know and love together. 432 00:16:18,912 --> 00:16:21,579 [Lisa] I feel it's my destiny. I feel like, 433 00:16:21,581 --> 00:16:23,414 you know, God put me here for a reason. 434 00:16:23,416 --> 00:16:25,049 [Brian] It's important to me 435 00:16:25,051 --> 00:16:27,352 to continue to push this legacy on. 436 00:16:28,188 --> 00:16:29,287 Thank you, chefs. 437 00:16:31,024 --> 00:16:32,023 [Jas] My catfish, 438 00:16:32,025 --> 00:16:33,591 it tasted good and I know I cooked it well 439 00:16:33,593 --> 00:16:35,293 but it's that stone grit. 440 00:16:35,295 --> 00:16:37,228 Those things are hard, man. 441 00:16:40,066 --> 00:16:42,100 [Michael] I want to stay very badly. 442 00:16:42,102 --> 00:16:44,002 This is a unique opportunity. 443 00:16:44,004 --> 00:16:46,270 It truly means the world to me to be here 444 00:16:46,272 --> 00:16:48,072 and I do not want to go home. 445 00:16:57,817 --> 00:16:59,417 [Ted] With the second round coming up, 446 00:16:59,419 --> 00:17:01,419 it's time for the first farewell. 447 00:17:01,855 --> 00:17:02,553 So, 448 00:17:03,456 --> 00:17:04,422 whose dish 449 00:17:05,258 --> 00:17:07,291 is on the Chopping Block? 450 00:17:14,300 --> 00:17:16,734 Chef Jasmin, you've been Chopped. Judges? 451 00:17:16,736 --> 00:17:17,935 Chef Jasmin, 452 00:17:17,937 --> 00:17:20,972 you know, we really, really enjoyed your vinaigrette. 453 00:17:20,974 --> 00:17:24,108 We just didn't feel that you did enough to the red rice. 454 00:17:24,110 --> 00:17:26,978 And we couldn't get past coarse-ground cornmeal 455 00:17:26,980 --> 00:17:28,780 on the outside of the fish. 456 00:17:28,782 --> 00:17:31,115 And for those reasons, we had to Chop you. 457 00:17:31,117 --> 00:17:32,150 Thank you for the opportunity 458 00:17:32,152 --> 00:17:33,885 and it was a pleasure meeting you, 459 00:17:33,887 --> 00:17:36,988 and working with all of these beautiful people. 460 00:17:36,990 --> 00:17:38,556 This is amazing, so thank you. 461 00:17:38,558 --> 00:17:40,158 [all] Thank you. 462 00:17:41,027 --> 00:17:44,429 [Jas] I mean, I'm disappointed but I have no regrets. 463 00:17:44,431 --> 00:17:46,030 Everything in life is a learning experience. 464 00:17:46,032 --> 00:17:48,399 Take it, learn from it and grow from it. 465 00:17:50,937 --> 00:17:53,071 Chef Michael, Chef Lisa, Chef Brian, 466 00:17:53,073 --> 00:17:54,505 entree baskets are in front of you. 467 00:17:59,279 --> 00:18:00,278 Check them out. 468 00:18:01,214 --> 00:18:02,146 Okay. 469 00:18:02,148 --> 00:18:04,348 - Okay. - Oh, y'all did it. 470 00:18:04,350 --> 00:18:06,717 [Ted] And you see potlikker soup. 471 00:18:06,719 --> 00:18:07,885 Y'all did it. 472 00:18:07,887 --> 00:18:09,020 [Michael] Potlikker's the juices 473 00:18:09,022 --> 00:18:10,154 from the stewed greens. 474 00:18:10,156 --> 00:18:12,356 It creates a unctuous broth. 475 00:18:12,926 --> 00:18:13,591 [Ted] Pork chops. 476 00:18:13,593 --> 00:18:15,493 Okay. All right, all right. 477 00:18:16,062 --> 00:18:17,395 [Brian] Oh, okay. 478 00:18:17,397 --> 00:18:20,098 - [Ted] Okra. - [Brian] Fresh okra, I love. 479 00:18:20,100 --> 00:18:21,866 [Lisa] Yes, honey. 480 00:18:21,868 --> 00:18:23,134 Let's go. 481 00:18:23,136 --> 00:18:25,203 And here we have. 482 00:18:25,205 --> 00:18:26,437 [Ted] And millet. 483 00:18:27,073 --> 00:18:28,239 Okay. 484 00:18:29,142 --> 00:18:31,042 Different but it's good. 485 00:18:31,044 --> 00:18:32,577 We'll see what happens. 486 00:18:32,579 --> 00:18:34,345 Not too scared, yeah. 487 00:18:34,347 --> 00:18:35,813 You know, if you want us to bring in 488 00:18:35,815 --> 00:18:36,948 some pickled pig lips-- 489 00:18:36,950 --> 00:18:38,850 I ate pickled pig lips as a child. 490 00:18:38,852 --> 00:18:39,984 Like, you would make my day 491 00:18:39,986 --> 00:18:41,185 if you brought me pickled pig lips. 492 00:18:41,187 --> 00:18:43,221 - Oh, would I really? Okay. - Yeah, yeah, yeah. 493 00:18:44,057 --> 00:18:45,356 30 minutes on the clock. 494 00:18:46,893 --> 00:18:48,159 - Time starts now. - Let's do it. 495 00:18:48,161 --> 00:18:50,795 [judges cheering] 496 00:18:50,797 --> 00:18:51,963 [Kwame] This should be a good round. 497 00:18:51,965 --> 00:18:54,265 I am excited about these ingredients. 498 00:18:54,267 --> 00:18:55,900 - Potlikker? - Yes. 499 00:18:55,902 --> 00:18:56,801 - Okra? - Right? 500 00:18:56,803 --> 00:18:58,736 Oh, pork chops! 501 00:18:58,738 --> 00:18:59,971 [Brian] Oh, those are beautiful. 502 00:18:59,973 --> 00:19:02,039 [Ted] Judges, what ingredient in this basket 503 00:19:02,041 --> 00:19:03,574 presents the greatest challenge? 504 00:19:03,576 --> 00:19:06,744 I would say the millet for most chefs in general. 505 00:19:06,746 --> 00:19:09,547 I think a lot of chefs aren't familiar with cooking millet. 506 00:19:09,549 --> 00:19:11,849 It's indigenous to Africa and Northern China. 507 00:19:11,851 --> 00:19:13,918 And you can cook it like rice. 508 00:19:13,920 --> 00:19:17,121 I'm just worried that they may not cook it all the way. 509 00:19:17,123 --> 00:19:19,157 [Lisa] I wanna get the millet going really quickly. 510 00:19:19,159 --> 00:19:21,792 I know they have to cook for a long time, I know that. 511 00:19:21,794 --> 00:19:23,427 The best way for me to get flavor into it 512 00:19:23,429 --> 00:19:24,629 is to make risotto. 513 00:19:25,565 --> 00:19:28,833 I'm making creamy collard green-topped pork chop 514 00:19:28,835 --> 00:19:31,269 with a millet risotto and whole fried okra. 515 00:19:32,705 --> 00:19:36,040 Soul food fills your soul. It makes you feel hugged. 516 00:19:36,042 --> 00:19:38,042 It makes you feel like family and togetherness. 517 00:19:38,044 --> 00:19:40,912 Honor, respect, abundance. 518 00:19:40,914 --> 00:19:42,580 And that's the feeling I've tried to create. 519 00:19:42,582 --> 00:19:44,549 [Lisa] Behind. 520 00:19:44,551 --> 00:19:47,118 [Michael] With my cooking, I'm definitely trying to show that 521 00:19:47,120 --> 00:19:49,554 pan-African cuisine can be an elevated cuisine. 522 00:19:49,556 --> 00:19:51,856 It can be a refined and fine dining cuisine. 523 00:19:51,858 --> 00:19:56,928 So, my plan is to execute it at a higher level. 524 00:19:56,930 --> 00:20:00,798 I'm making grilled pork chops served over a curried millet 525 00:20:00,800 --> 00:20:04,135 with a collard green and apple slaw 526 00:20:04,137 --> 00:20:05,937 and charred okra. 527 00:20:06,539 --> 00:20:07,939 I've never worked with millet before 528 00:20:07,941 --> 00:20:10,841 but I'm adding a little bit of potlikker broth to it. 529 00:20:10,843 --> 00:20:13,077 Then I'm teasing it with a little bit of curry powder. 530 00:20:13,079 --> 00:20:15,046 Curry powder is an African ingredient. 531 00:20:15,048 --> 00:20:19,050 It's big in Eritrea. It's big in East Africa. 532 00:20:20,119 --> 00:20:21,919 [Tiffany] Everyone here is very familiar 533 00:20:21,921 --> 00:20:24,188 with majority of the ingredients. 534 00:20:24,190 --> 00:20:26,891 And so, when you know the ingredients so well, 535 00:20:26,893 --> 00:20:28,626 you cook with a confidence, 536 00:20:28,628 --> 00:20:30,061 that you really see on the plate. 537 00:20:30,063 --> 00:20:32,363 [Brian] I work with pork chops pretty often. 538 00:20:32,365 --> 00:20:34,999 My grandmother would make smothered pork chops. 539 00:20:35,001 --> 00:20:36,467 My restaurant, Ina Mae, 540 00:20:36,469 --> 00:20:37,802 is named after my great-grandmother 541 00:20:37,804 --> 00:20:40,238 and I definitely try to carry on the legacy 542 00:20:40,240 --> 00:20:42,440 of my ancestors through my food. 543 00:20:43,643 --> 00:20:45,710 I'm gonna do a seared pork chop 544 00:20:45,712 --> 00:20:49,180 with a charred okra salad and creamy millet. 545 00:20:52,118 --> 00:20:54,819 I'm gonna fold potlikker into my millet. 546 00:20:54,821 --> 00:20:57,388 Potlikker is the epitome of soul food. 547 00:20:57,390 --> 00:20:59,957 The nutrients in that potlikker 548 00:20:59,959 --> 00:21:01,993 was known to be healing. 549 00:21:02,996 --> 00:21:05,263 [Justin] The potlikker just has such significance. 550 00:21:05,265 --> 00:21:06,897 It was a way of stretching food. 551 00:21:06,899 --> 00:21:07,965 It was a way of providing nutrients 552 00:21:07,967 --> 00:21:09,233 for the whole family. 553 00:21:09,235 --> 00:21:10,835 When there wasn't enough to feed the entire family, 554 00:21:10,837 --> 00:21:12,570 the adults would get to eat the greens 555 00:21:12,572 --> 00:21:14,905 and then the potlikker was given a lot of times to the children 556 00:21:14,907 --> 00:21:17,108 because it absorbed a lot of the nutrients 557 00:21:17,110 --> 00:21:18,208 that came from those greens. 558 00:21:18,210 --> 00:21:20,845 I can tell you one thing I love most of this basket. 559 00:21:20,847 --> 00:21:22,113 - I know what you're gonna say. - And it is... 560 00:21:22,115 --> 00:21:23,948 - [all] Okra. - Oh, my God. 561 00:21:23,950 --> 00:21:25,116 - Okra queen. - Okra queen. 562 00:21:25,118 --> 00:21:26,450 - You know I am. - Okra queen, I know. 563 00:21:27,787 --> 00:21:31,022 [Tiffany] I don't do the gelatinous, mucous, slime 564 00:21:31,024 --> 00:21:33,958 that you get from okra when not cooked properly. 565 00:21:33,960 --> 00:21:37,061 Unless you're using it more as a thickening agent. 566 00:21:37,063 --> 00:21:39,630 In West Africa, we don't call it slime, we call it draw. 567 00:21:39,632 --> 00:21:41,198 - No! - It's the draw. 568 00:21:41,200 --> 00:21:43,768 So, we have drawn in soup, we have ground soup. 569 00:21:43,770 --> 00:21:45,970 It's a desirable texture for us. 570 00:21:45,972 --> 00:21:48,172 [Lisa] Okra is literally my favorite vegetable. 571 00:21:48,174 --> 00:21:52,376 Fried okra is just about as Southern as you get. 572 00:21:52,378 --> 00:21:54,278 [Ted] Chefs, less than 20 minutes to go here. 573 00:21:54,280 --> 00:21:54,879 Heard. 574 00:21:54,881 --> 00:21:56,747 Yes. Nice char. 575 00:21:56,749 --> 00:21:58,883 I just want to make a little salad out of the okra 576 00:21:58,885 --> 00:22:00,785 with some bell peppers, some Tabasco, 577 00:22:00,787 --> 00:22:02,219 a touch of honey. 578 00:22:04,590 --> 00:22:08,192 [Michael] I love to pan sear okra in a dry pan 579 00:22:08,194 --> 00:22:10,961 to quickly crisp the outside. 580 00:22:10,963 --> 00:22:13,964 By doing that, you avoid the slimy texture. 581 00:22:14,767 --> 00:22:17,134 - Less than 10 minutes to go, chefs. - [all] Heard. 582 00:22:20,840 --> 00:22:24,542 [Tiffany] Y'all, Lisa right now is charring her pork chop, 583 00:22:24,544 --> 00:22:27,144 and it looks good. 584 00:22:27,146 --> 00:22:30,247 Chef Lisa, those grilled pork chops look amazing. 585 00:22:30,249 --> 00:22:31,782 Yes, honey, yes! 586 00:22:31,784 --> 00:22:34,385 - All right! - Yes, honey, yes! 587 00:22:36,255 --> 00:22:38,189 [Justin] Michael, just now breaking into his 588 00:22:38,191 --> 00:22:39,724 - Behind. - [Justin] pork chops. 589 00:22:39,726 --> 00:22:41,192 The pork chop, I am seasoning 590 00:22:41,194 --> 00:22:43,294 with a little bit of mustard powder. 591 00:22:43,296 --> 00:22:45,262 Mustard goes really well with pork. 592 00:22:45,264 --> 00:22:47,598 [Ted] Less than five minutes on that clock. 593 00:22:50,036 --> 00:22:52,970 [Kwame] Brian is laser focused. 594 00:22:52,972 --> 00:22:54,939 [Justin] I think we're smelling the rub that 595 00:22:54,941 --> 00:22:57,341 -he put on his pork chop. -[Tiffany] Yes! I like those spices. 596 00:22:57,343 --> 00:22:58,509 [Justin] Smells good. 597 00:23:01,013 --> 00:23:03,147 [Lisa] Took the collard greens from the potlikker, 598 00:23:03,149 --> 00:23:06,851 added mascarpone cheese and parmesan cheese, 599 00:23:06,853 --> 00:23:09,220 and then melted over that pork chop in the oven. 600 00:23:10,156 --> 00:23:12,123 [Ted] Less than two minutes to go, chefs. 601 00:23:12,125 --> 00:23:14,291 You're looking at one minute, 40 seconds. 602 00:23:18,731 --> 00:23:20,998 [Michael] My pork chops are a little under-done. 603 00:23:22,001 --> 00:23:26,203 And I'm hoping that after I kiss them on the grill, they'll come up to temp. 604 00:23:28,007 --> 00:23:29,840 - [Kwame] Come on, guys. Closing in. - Come on! 45 seconds! 605 00:23:29,842 --> 00:23:31,108 [Justin] We believe in you! 606 00:23:31,110 --> 00:23:32,810 I'm smelling some good food too. 607 00:23:32,812 --> 00:23:34,111 Just make sure it all gets on the plate. 608 00:23:34,680 --> 00:23:36,046 Come on, Lisa. 609 00:23:36,048 --> 00:23:38,983 Lisa is moving very, very meticulously over there. 610 00:23:38,985 --> 00:23:41,352 [Ted] Focus in these final seconds, chef. 611 00:23:42,121 --> 00:23:44,922 Ten, nine, eight, 612 00:23:44,957 --> 00:23:46,023 seven, 613 00:23:46,025 --> 00:23:48,025 - six, five. - [Justin] Final touches! 614 00:23:48,027 --> 00:23:49,827 - [Ted] Four. Hurry. - [Tiffany] Come on! 615 00:23:49,829 --> 00:23:50,728 - [Ted] Three. - [judges exclaiming] 616 00:23:50,730 --> 00:23:52,296 [Ted] Two, one. 617 00:23:52,298 --> 00:23:54,899 [Kwame] Get it on the plate! Get it on the plate! 618 00:23:54,901 --> 00:23:56,066 [Ted] Time's up. Please step back. 619 00:23:56,068 --> 00:23:57,100 [Michael grunts] 620 00:23:58,104 --> 00:23:59,737 [Brian] Alright, that was pretty intense. 621 00:23:59,739 --> 00:24:01,906 It came out the way I wanted it to. 622 00:24:01,908 --> 00:24:03,974 But ultimately, what I think is right, 623 00:24:03,976 --> 00:24:05,242 the judges may not agree with. 624 00:24:05,244 --> 00:24:06,677 That was crazy. 625 00:24:06,679 --> 00:24:09,447 [Lisa] Man, it felt quicker than the first round. 626 00:24:09,449 --> 00:24:12,349 Those two guys are a beast. Like, they're a beast. 627 00:24:12,351 --> 00:24:14,785 And just methodical. I mean, creative. 628 00:24:14,787 --> 00:24:17,254 So, it's stiff competition. 629 00:24:27,300 --> 00:24:30,668 Chefs, your second basket contained potlikker soup, 630 00:24:30,670 --> 00:24:33,637 pork chops, okra, and millet. 631 00:24:33,639 --> 00:24:36,373 Okay, Chef Lisa, starting with you in this round. 632 00:24:36,375 --> 00:24:38,843 What I have for you today is a creamy collard green 633 00:24:38,845 --> 00:24:40,377 topped pork chop, 634 00:24:40,379 --> 00:24:42,513 with a millet risotto and whole fried okra. 635 00:24:45,051 --> 00:24:47,852 I like the millet that you've creamed. 636 00:24:47,854 --> 00:24:51,088 It has a bit of a al dente texture, 637 00:24:51,090 --> 00:24:52,556 but I didn't mind that at all 638 00:24:52,558 --> 00:24:54,358 because the flavor was really good. 639 00:24:54,360 --> 00:24:58,062 And I love the creaminess of the collard greens on the top. 640 00:24:58,064 --> 00:24:59,396 But I have a problem. 641 00:24:59,999 --> 00:25:03,434 Because my pork chop is still raw. 642 00:25:03,436 --> 00:25:06,203 It just kind of hurts to not be able to try it. 643 00:25:07,139 --> 00:25:08,272 Pork for me 644 00:25:08,808 --> 00:25:09,807 was perfect. 645 00:25:10,977 --> 00:25:13,744 I like this creamy collard green topping. 646 00:25:13,746 --> 00:25:16,080 I think it's very, very innovative. 647 00:25:16,082 --> 00:25:17,581 Yeah, I think we're all in agreeance that 648 00:25:17,583 --> 00:25:19,683 the greens on top are phenomenal. 649 00:25:19,685 --> 00:25:22,253 It was a very smart way to deconstruct that potlikker 650 00:25:22,255 --> 00:25:25,356 - and show the versatility of that ingredient. - Thank you. 651 00:25:25,358 --> 00:25:27,591 But I wish we all had Kwame's pork chop. 652 00:25:27,593 --> 00:25:29,293 This was a little too rare. 653 00:25:29,295 --> 00:25:30,094 [sighs] 654 00:25:30,096 --> 00:25:31,896 Next up, Chef Brian. 655 00:25:31,898 --> 00:25:34,064 I have a seared pork chop on top of creamy millet 656 00:25:34,066 --> 00:25:35,232 with an okra salad. 657 00:25:35,234 --> 00:25:37,101 [Justin] What would you do if you won this 10k? 658 00:25:37,103 --> 00:25:39,537 [Brian] My wife and I have a pastry business 659 00:25:39,539 --> 00:25:43,007 and so all the money would not last in my pocket very long. 660 00:25:43,009 --> 00:25:44,542 [laughing] 661 00:25:44,544 --> 00:25:47,845 It's kind of like that thing goes straight to the business 662 00:25:47,847 --> 00:25:49,713 and, you know, we're just gonna keep on grinding. 663 00:25:49,715 --> 00:25:51,815 Brian, Brian, Brian. 664 00:25:51,817 --> 00:25:54,585 I would not have thought that you made this in 30 minutes 665 00:25:55,988 --> 00:25:58,222 based on the amount of seasoning 666 00:25:58,224 --> 00:26:00,491 that permeates throughout this piece of protein. 667 00:26:01,193 --> 00:26:03,227 As I got closer to the bone, 668 00:26:03,229 --> 00:26:05,229 it was cooked more than I would like it to. 669 00:26:05,231 --> 00:26:07,298 And it ate a little heavy. 670 00:26:07,300 --> 00:26:08,832 I would have probably just loved 671 00:26:08,834 --> 00:26:09,967 to see some herbs on here, 672 00:26:09,969 --> 00:26:12,136 - something to brighten it up. - Thank you, chef. 673 00:26:12,138 --> 00:26:15,005 [Tiffany] The millet, Chef Brian is delicious. 674 00:26:15,007 --> 00:26:19,009 Honestly, there is so many complex flavors in there. 675 00:26:19,011 --> 00:26:20,778 I really enjoyed the pork chop as well. 676 00:26:20,780 --> 00:26:22,913 It's a beautiful cook here. 677 00:26:22,915 --> 00:26:26,250 The okra salad part, you have so much flavor. 678 00:26:26,252 --> 00:26:29,219 You really get that smokiness with the peppers 679 00:26:29,221 --> 00:26:31,488 and everything else that you added in. 680 00:26:31,490 --> 00:26:32,690 I'm with Tiffany on the okra salad. 681 00:26:32,692 --> 00:26:35,125 That was probably one of my favorite things on the plate. 682 00:26:35,127 --> 00:26:37,795 I think I agree with Kwame, it's a very, very rich dish. 683 00:26:37,797 --> 00:26:39,496 I think maybe in that okra salad, 684 00:26:39,498 --> 00:26:41,932 hitting that with a little bit of lemon juice or something. 685 00:26:41,934 --> 00:26:44,101 That would just kind of, waken everything up. 686 00:26:44,103 --> 00:26:45,102 Thank you very much. 687 00:26:45,104 --> 00:26:46,370 Finally, Chef Michael. 688 00:26:46,372 --> 00:26:49,073 Chefs, I have prepared for you a grilled pork chop, 689 00:26:49,075 --> 00:26:53,410 served over a curried millet with charred okra. 690 00:26:58,084 --> 00:27:01,018 I love the way that this dish looked when it came to me. 691 00:27:01,020 --> 00:27:02,786 The use of curry here was smart. 692 00:27:02,788 --> 00:27:04,989 You know, that turmeric tinge millet. 693 00:27:04,991 --> 00:27:08,959 My pork though, is a little undercooked. 694 00:27:09,895 --> 00:27:11,228 I can't eat it. 695 00:27:12,365 --> 00:27:15,232 But the okra, like, I can eat this all day. 696 00:27:15,234 --> 00:27:17,167 - It's seasoned beautifully. - Oui, chef. Thank you. 697 00:27:17,169 --> 00:27:19,136 [Justin] So, for me, chef, 698 00:27:19,138 --> 00:27:21,238 I was very happy with the cook on my pork chop. 699 00:27:21,240 --> 00:27:22,840 It was seasoned properly. 700 00:27:22,842 --> 00:27:24,074 It was the millet that was 701 00:27:24,076 --> 00:27:25,709 more than a little bit undercooked. 702 00:27:25,711 --> 00:27:26,677 Oui. 703 00:27:26,679 --> 00:27:29,179 The okra is clearly the star here. 704 00:27:29,181 --> 00:27:32,883 I mean, it is seasoned and crunchy. 705 00:27:32,885 --> 00:27:35,119 It's just the flavor that you want, right? 706 00:27:35,121 --> 00:27:38,122 Like you, absolutely know how to cook okra. 707 00:27:38,457 --> 00:27:40,257 My pork is 708 00:27:41,027 --> 00:27:42,326 delicious. 709 00:27:42,328 --> 00:27:45,229 There's a ton of flavor packed into this pork chop. 710 00:27:45,231 --> 00:27:46,397 Thank you, chef. 711 00:27:48,100 --> 00:27:49,800 I feel like, there are things 712 00:27:49,802 --> 00:27:51,168 that I could have done a lot better. 713 00:27:51,170 --> 00:27:53,337 I feel as though I made a mistake 714 00:27:53,339 --> 00:27:54,872 that I really want to make up for. 715 00:27:54,874 --> 00:27:58,175 And given another chance, I will showcase what I can do. 716 00:28:02,081 --> 00:28:04,748 [Lisa] I'm a little concerned at this point. 717 00:28:04,750 --> 00:28:07,051 Tiffany had the undercooked pork chop. 718 00:28:07,053 --> 00:28:08,719 She didn't feel comfortable eating it, 719 00:28:08,721 --> 00:28:11,055 which I was horrified. 720 00:28:11,057 --> 00:28:14,158 That could be enough to chop me alone, right there. 721 00:28:25,938 --> 00:28:29,373 So, whose dish is on the Chopping Block? 722 00:28:41,220 --> 00:28:42,920 Chef Michael, you've been Chopped. 723 00:28:42,922 --> 00:28:43,954 Judges? 724 00:28:43,956 --> 00:28:46,056 [Kwame] Chef Michael, you know, collectively, 725 00:28:46,058 --> 00:28:49,226 we thought you did a really good job on the charred okra. 726 00:28:49,228 --> 00:28:51,762 But unfortunately, there were inconsistencies 727 00:28:51,764 --> 00:28:53,197 with the cook on the pork. 728 00:28:53,199 --> 00:28:56,233 And the millet was also severely undercooked. 729 00:28:56,235 --> 00:28:58,335 And for that reason, we had to Chop you. 730 00:28:58,337 --> 00:29:00,037 Thank you. Can I shake your hand? 731 00:29:00,039 --> 00:29:01,905 [Tiffany] Of course. You better come on up here. 732 00:29:01,907 --> 00:29:03,040 - Keep doing what you're doing. - Thank you. 733 00:29:03,042 --> 00:29:04,341 [Michael] Very bittersweet. 734 00:29:04,343 --> 00:29:05,976 I cooked to the best of my abilities 735 00:29:05,978 --> 00:29:07,311 with the time that I had. 736 00:29:07,313 --> 00:29:09,913 This experience was very special. 737 00:29:09,915 --> 00:29:12,049 And I will never forget it. 738 00:29:12,051 --> 00:29:15,152 Well... on to the next, right? 739 00:29:25,931 --> 00:29:27,631 [Ted] Chef Lisa, Chef Brian. 740 00:29:27,633 --> 00:29:31,101 Anybody think victory is a sure thing? 741 00:29:31,103 --> 00:29:33,070 - Absolutely, and it's gonna be sweet. - [Brian] No. 742 00:29:33,072 --> 00:29:34,037 Oh, wow! 743 00:29:34,106 --> 00:29:35,205 Wow. 744 00:29:35,207 --> 00:29:36,874 Yeah, I think she bumped her head. 745 00:29:36,876 --> 00:29:38,976 [both laugh] 746 00:29:42,848 --> 00:29:43,580 Please open it up. 747 00:29:45,851 --> 00:29:47,818 Oh, what is that? 748 00:29:47,820 --> 00:29:50,220 And here are your last four ingredients. 749 00:29:50,222 --> 00:29:51,588 Is that a ham hock? 750 00:29:51,590 --> 00:29:53,290 [Ted] Smoked ham hocks. 751 00:29:54,226 --> 00:29:56,460 Any other round, I'm happy to see you. 752 00:29:57,062 --> 00:29:58,929 But not right now. 753 00:29:58,931 --> 00:30:00,264 [Ted] Sorghum molasses. 754 00:30:00,266 --> 00:30:01,365 Really? 755 00:30:02,968 --> 00:30:04,201 [Ted] Frozen peaches. 756 00:30:04,203 --> 00:30:05,536 [Brian] Peaches, not too bad. 757 00:30:05,971 --> 00:30:06,937 [gasps] 758 00:30:06,939 --> 00:30:08,705 [Ted] And canned black-eyed peas. 759 00:30:08,707 --> 00:30:11,175 Come on, guys! Black-eyed peas? 760 00:30:11,177 --> 00:30:13,110 Don't get discouraged now, Lisa. 761 00:30:13,112 --> 00:30:15,245 Yeah, somebody here is evil. 762 00:30:15,247 --> 00:30:16,346 [Lisa] Wow. 763 00:30:17,016 --> 00:30:18,182 Let's do it, then. 764 00:30:19,118 --> 00:30:20,818 Counting down 30 minutes. 765 00:30:20,820 --> 00:30:23,153 What do you say we start... now. 766 00:30:23,155 --> 00:30:24,354 All right. Let's do it. 767 00:30:24,356 --> 00:30:25,455 [judges cheering] 768 00:30:28,861 --> 00:30:30,694 [Kwame] I think this is exciting. 769 00:30:30,696 --> 00:30:32,563 I think a lot of people would be like, "Oh, my God, 770 00:30:32,565 --> 00:30:34,064 how am I gonna make a dessert with 771 00:30:34,066 --> 00:30:36,066 ham hocks, black-eyed peas?" 772 00:30:36,068 --> 00:30:37,434 There's a lot of ways to go wrong, 773 00:30:37,436 --> 00:30:38,969 but a lot of ways to go right. What do you think? 774 00:30:38,971 --> 00:30:41,138 - I think we have to see the ingredients for what they are. - Right. 775 00:30:41,140 --> 00:30:43,006 [Tiffany] Black-eyed peas really don't have 776 00:30:43,008 --> 00:30:44,842 you know, a crazy amount of flavor 777 00:30:44,844 --> 00:30:46,810 when they're in the can like that. 778 00:30:46,812 --> 00:30:48,111 [Justin] The structure they're gonna bring, 779 00:30:48,113 --> 00:30:49,580 I mean, if you were to puree them, 780 00:30:49,582 --> 00:30:50,881 and having a very neutral flavor, 781 00:30:50,883 --> 00:30:53,050 they're gonna take on any flavor that you mix with them. 782 00:30:53,052 --> 00:30:54,284 And they're gonna give body and structure 783 00:30:54,286 --> 00:30:56,086 to whatever you mix them with. 784 00:30:58,557 --> 00:31:00,157 [Brian] I love black-eyed peas. 785 00:31:00,159 --> 00:31:03,961 My wife does a lot of vegan cakes and pastries. 786 00:31:03,963 --> 00:31:06,930 She'd use the juice of the canned beans, 787 00:31:06,932 --> 00:31:08,966 the way you use egg whites. 788 00:31:09,935 --> 00:31:11,702 So, I'm making a... 789 00:31:11,704 --> 00:31:13,904 black-eyed pea aquafaba 790 00:31:13,906 --> 00:31:17,875 with candied peach and a ham hock and pecan praline. 791 00:31:17,877 --> 00:31:19,142 Brian is making a aquafaba. 792 00:31:19,144 --> 00:31:21,144 He's whipping that pea liquid. 793 00:31:21,146 --> 00:31:23,146 He added the sorghum into that as well, to sweeten it. 794 00:31:23,148 --> 00:31:24,815 I think that's genius. 795 00:31:24,817 --> 00:31:26,116 Sorghum in itself is actually a grain. 796 00:31:26,118 --> 00:31:28,118 I mean, you're driving down the highways in the South, 797 00:31:28,120 --> 00:31:30,220 I mean, what looks like wheat is generally sorghum. 798 00:31:30,222 --> 00:31:32,055 The syrup that's extracted 799 00:31:32,057 --> 00:31:34,091 is very, very sweet, it's delicious. 800 00:31:34,560 --> 00:31:35,792 - [Justin] Hey, Chef Brian! - Yo! 801 00:31:35,794 --> 00:31:36,760 How you feeling dessert round? 802 00:31:36,762 --> 00:31:38,095 I feel great, you know. 803 00:31:38,097 --> 00:31:42,199 I have a little bit of pecan and ham hock praline. 804 00:31:42,201 --> 00:31:43,901 Growing up in New Orleans, pralines were, 805 00:31:43,903 --> 00:31:45,302 you know, everywhere. 806 00:31:45,304 --> 00:31:47,037 I'm trying to get some of that saltiness 807 00:31:47,039 --> 00:31:49,172 into the sweet praline. 808 00:31:49,174 --> 00:31:52,109 So, I'm gonna add the ham hocks to the praline. 809 00:31:53,012 --> 00:31:54,611 [Tiffany] So, ham hocks are often used 810 00:31:54,613 --> 00:31:55,946 to really bring about flavor, 811 00:31:55,948 --> 00:31:59,182 whether it's beans or greens or something else in a liquid. 812 00:31:59,184 --> 00:32:00,817 [Justin] And traditionally, smoked. 813 00:32:00,819 --> 00:32:03,086 - Yes! - You're gonna bring out a lot of that flavor. 814 00:32:03,088 --> 00:32:05,055 [Lisa] The ham hock, I'm gonna treat it like bacon. 815 00:32:05,057 --> 00:32:07,024 My idea is to candy them. 816 00:32:07,026 --> 00:32:08,458 Like, I would candy bacon. 817 00:32:09,061 --> 00:32:10,861 It feels unbelievable, 818 00:32:10,863 --> 00:32:12,896 going up against Chef Brian in this dessert round. 819 00:32:12,898 --> 00:32:14,965 - [Brian] Coming on behind. Behind. - Heard. 820 00:32:14,967 --> 00:32:15,999 [Lisa] And he's amazing. 821 00:32:16,001 --> 00:32:18,368 He's tough but I'm going in with a lot of confidence. 822 00:32:19,738 --> 00:32:21,271 I see frozen peaches in the basket, 823 00:32:21,273 --> 00:32:23,140 and I'm excited about that. 824 00:32:23,142 --> 00:32:25,075 Like, peach cobbler is totally, like, 825 00:32:25,077 --> 00:32:26,944 something I can make in my sleep. 826 00:32:28,080 --> 00:32:29,913 The black-eyed peas, I put in a blender 827 00:32:29,915 --> 00:32:32,983 with heavy cream, a little bit of sorghum 828 00:32:32,985 --> 00:32:35,652 and I blend it up to get a nice, smooth, 829 00:32:35,654 --> 00:32:37,220 batter-like consistency. 830 00:32:39,992 --> 00:32:41,959 [Ted] 15 minutes left on the clock, chefs. 831 00:32:41,961 --> 00:32:43,193 [Brian] 15, heard. 832 00:32:45,030 --> 00:32:45,963 [Lisa] We've been making cobblers 833 00:32:45,965 --> 00:32:47,898 in my family for generations. 834 00:32:47,900 --> 00:32:49,967 The recipes that I learnt from my great-grandmother 835 00:32:49,969 --> 00:32:51,568 were from her mother. 836 00:32:51,570 --> 00:32:54,104 You know, who worked on a plantation. 837 00:32:54,106 --> 00:32:56,773 All the things that my ancestors went through, 838 00:32:56,775 --> 00:32:58,108 we honor that today. 839 00:32:58,110 --> 00:32:59,242 And we say their names, 840 00:32:59,244 --> 00:33:01,144 I say my grandmother's name, Tossie, 841 00:33:01,146 --> 00:33:04,114 my grandmother's name, Mattie, my mother's name, Mable. 842 00:33:04,116 --> 00:33:05,315 That's how I keep them alive. 843 00:33:08,687 --> 00:33:10,721 [Brian] I actually like frozen peaches. 844 00:33:10,723 --> 00:33:12,889 So, with the peaches, I'm making a peach compote, 845 00:33:12,891 --> 00:33:14,091 with a little bit of vanilla extract, 846 00:33:14,093 --> 00:33:16,860 cinnamon, some nutmeg. 847 00:33:16,862 --> 00:33:19,062 - [Ted] Less than two minutes to go, chefs. - [Brian] Heard. 848 00:33:19,064 --> 00:33:20,497 Almost down to nine. 849 00:33:20,499 --> 00:33:21,598 [both] Heard. 850 00:33:22,835 --> 00:33:24,434 [Kwame] What do you think she's doing over there now? 851 00:33:24,436 --> 00:33:26,370 She has some milk mixture going on. 852 00:33:27,006 --> 00:33:28,739 [Lisa] I'm known for my homemade ice creams. 853 00:33:28,741 --> 00:33:30,841 And I've dreamt of using this ice cream machine. 854 00:33:30,843 --> 00:33:34,911 I am going to attempt to make my browned butter ice cream. 855 00:33:34,913 --> 00:33:36,880 [Justin] So, she's kicking it up a notch, I mean, 856 00:33:36,882 --> 00:33:38,081 peach cobbler without ice cream, I mean, 857 00:33:38,083 --> 00:33:39,983 I think you gotta have it. 858 00:33:39,985 --> 00:33:41,985 I'm feeling great about this ice cream. 859 00:33:41,987 --> 00:33:43,220 And then, right when I turn around, 860 00:33:43,222 --> 00:33:44,921 I hear one of the judges say. 861 00:33:44,923 --> 00:33:45,856 - Oh, there's a burn. - Something's burning. 862 00:33:45,858 --> 00:33:47,224 Oh! Oh! Oh! 863 00:33:47,226 --> 00:33:49,159 - Somebody check on that thing. - Something's burning! 864 00:33:49,161 --> 00:33:50,227 [Lisa] What? Me? Me? Me? 865 00:33:50,229 --> 00:33:52,029 Me? Me? Me? Is it me? Oh. 866 00:33:52,031 --> 00:33:54,197 Oh, am I on fire? Is my station on fire? 867 00:33:54,700 --> 00:33:57,367 That's me. Dang it. 868 00:33:57,369 --> 00:33:58,935 Lisa has just burnt her ham hock. 869 00:33:58,937 --> 00:34:00,871 I saw her toss that entire pan 870 00:34:00,873 --> 00:34:02,406 - and she's gonna have to start over. - [Kwame] No. 871 00:34:10,416 --> 00:34:12,115 [Ted] That's it. Five minutes left, chefs. 872 00:34:12,117 --> 00:34:13,283 Oh, something's burning. 873 00:34:13,285 --> 00:34:14,518 [Lisa] What? Me? Me? Me? 874 00:34:14,987 --> 00:34:16,019 Me? Me? Me? 875 00:34:16,021 --> 00:34:18,989 That's me. Dang it. 876 00:34:18,991 --> 00:34:20,524 Lisa has just burnt her ham hock. 877 00:34:20,526 --> 00:34:21,458 That's a wrap. 878 00:34:21,460 --> 00:34:23,226 [Lisa] It's burnt. I mean, it's black. 879 00:34:24,263 --> 00:34:26,029 So, I immediately just scrap the rest of those ham hocks. 880 00:34:26,031 --> 00:34:27,964 Start cutting some new pieces off. 881 00:34:27,966 --> 00:34:30,167 [Kwame] Lisa's starting over on these ham hocks. 882 00:34:30,169 --> 00:34:32,002 You think she has enough time? 883 00:34:33,839 --> 00:34:35,405 [Lisa] I'm gonna make a salted caramel. 884 00:34:36,175 --> 00:34:38,208 So, I'm just gonna put the ham hock 885 00:34:38,710 --> 00:34:40,076 in the salted caramel. 886 00:34:43,782 --> 00:34:46,183 [Brian] I have some wontons that I just cut into circles, 887 00:34:46,185 --> 00:34:47,517 and I'm gonna fry those. 888 00:34:50,222 --> 00:34:51,955 Chefs, two minute warning. 889 00:34:51,957 --> 00:34:54,291 [Lisa] I pull the cobbler out of the oven, 890 00:34:55,060 --> 00:34:56,560 and they're perfect. 891 00:34:58,897 --> 00:35:00,230 I got to get the ice cream out. 892 00:35:01,100 --> 00:35:02,766 I'm not mad. 893 00:35:02,768 --> 00:35:04,301 [Justin] Hold on, look at this ice cream though. 894 00:35:04,303 --> 00:35:06,169 - Looks good. - Beautiful. 895 00:35:06,171 --> 00:35:08,171 Beautiful. Perfect texture. 896 00:35:08,173 --> 00:35:11,041 [Lisa] Let's go browned butter ice cream. 897 00:35:11,043 --> 00:35:12,909 One minute to go, chefs. Final touches. 898 00:35:12,911 --> 00:35:14,878 Get it done. You got this. 899 00:35:14,880 --> 00:35:18,682 [Kwame] I think Brian is frying his black-eyed peas. 900 00:35:18,684 --> 00:35:20,417 Little crispy element, right? 901 00:35:20,419 --> 00:35:22,285 He's giving some duality of texture. 902 00:35:22,287 --> 00:35:24,521 And the black-eyed peas fried, 903 00:35:24,523 --> 00:35:27,090 to the smooth, creamy aquafaba. 904 00:35:28,127 --> 00:35:30,026 [Kwame] Final touches. Final touches. 905 00:35:30,095 --> 00:35:31,728 Ten racks! 906 00:35:31,730 --> 00:35:33,163 Who's getting these ten racks? 907 00:35:33,165 --> 00:35:35,365 Who's getting these ten racks? 908 00:35:35,367 --> 00:35:37,134 - Let's go! - [Justin] Racks on racks. 909 00:35:37,136 --> 00:35:38,935 On racks on racks! 910 00:35:38,937 --> 00:35:41,037 [Ted] Final seconds of the final round, chefs. 911 00:35:41,039 --> 00:35:42,272 - [Kwame] Ten! - [Ted] In ten. 912 00:35:42,274 --> 00:35:43,306 [both] Nine! 913 00:35:43,308 --> 00:35:44,407 Eight. 914 00:35:44,409 --> 00:35:46,576 Seven, six! 915 00:35:46,578 --> 00:35:48,311 [all] Five! Four! 916 00:35:48,313 --> 00:35:51,081 Three! Two! One! 917 00:35:51,083 --> 00:35:52,983 - Time is up! - [Lisa] Oh, Lord. 918 00:35:52,985 --> 00:35:54,151 [Brian] All right. 919 00:35:54,153 --> 00:35:56,319 Let's go, let's go, let's go. 920 00:35:56,321 --> 00:35:57,954 Baby boy. 921 00:35:58,090 --> 00:35:59,422 [Brian] Good job, baby. 922 00:36:01,226 --> 00:36:03,393 [Brian] Desserts always present the biggest challenge. 923 00:36:04,196 --> 00:36:05,862 I think it's an interesting play 924 00:36:05,864 --> 00:36:08,131 with those flavors, so I'm excited. 925 00:36:08,133 --> 00:36:09,566 [Lisa] I feel most confident about this round 926 00:36:09,568 --> 00:36:10,834 than any round. 927 00:36:10,836 --> 00:36:13,170 My great, great grandmother made peach cobblers so, 928 00:36:13,172 --> 00:36:14,504 I got it in my blood. 929 00:36:15,040 --> 00:36:16,373 I am very proud of it. 930 00:36:22,981 --> 00:36:24,614 [Ted] Chef Brian, Chef Lisa. 931 00:36:24,616 --> 00:36:27,217 In that final Black History Month celebration basket, 932 00:36:27,219 --> 00:36:31,054 you got smoked ham hocks, sorghum molasses, 933 00:36:31,056 --> 00:36:34,157 frozen peaches and canned black-eyed peas. 934 00:36:34,159 --> 00:36:35,692 - Chef Brian? - I did a 935 00:36:35,694 --> 00:36:38,128 black-eyed pea mascarpone fab, 936 00:36:38,130 --> 00:36:41,164 ham hock and pecan praline with candied peaches. 937 00:36:46,572 --> 00:36:48,071 Brian, I think this was 938 00:36:49,208 --> 00:36:50,674 spectacular. 939 00:36:50,676 --> 00:36:52,776 You let each ingredient sing. 940 00:36:52,778 --> 00:36:55,979 - It just worked together like a symphony. - Thank you so much. 941 00:36:55,981 --> 00:36:57,747 [Tiffany] Yeah, Chef Brian, this feels like a plate 942 00:36:57,749 --> 00:37:00,150 you've made over and over again. 943 00:37:00,152 --> 00:37:03,887 - Like, this is delicious. - I appreciate that. 944 00:37:03,889 --> 00:37:07,691 You get bites of that ham and you get pecans, 945 00:37:07,693 --> 00:37:11,194 and that creamy element but then it finishes on 946 00:37:11,196 --> 00:37:12,862 the sorghum and I think that's so smart 947 00:37:12,864 --> 00:37:13,997 because you really utilize 948 00:37:13,999 --> 00:37:16,866 every piece of the basket here. 949 00:37:16,868 --> 00:37:19,336 [Justin] Yeah, chef. I think doing the aquafaba was just so smart. 950 00:37:19,338 --> 00:37:21,037 On the fly, to think of how to manipulate 951 00:37:21,039 --> 00:37:22,038 those black-eyed peas 952 00:37:22,040 --> 00:37:24,708 and get it into a dessert component. 953 00:37:24,710 --> 00:37:27,210 - It was a very, very well executed dish. - Thank you so much. 954 00:37:27,212 --> 00:37:29,779 - Thank you, Chef. - Chef Brian. Finally, Chef Lisa. 955 00:37:29,781 --> 00:37:31,648 Well, this is channeling, 956 00:37:31,650 --> 00:37:34,818 like, 200 years of my ancestry into this dish. 957 00:37:34,820 --> 00:37:37,153 This is a old fashioned peach cobbler 958 00:37:37,155 --> 00:37:39,122 with a browned butter ice cream. 959 00:37:41,593 --> 00:37:42,959 It's delicious. 960 00:37:42,961 --> 00:37:46,062 There's so much love in this peach cobbler. 961 00:37:46,231 --> 00:37:48,164 And then to put black-eyed peas, 962 00:37:48,166 --> 00:37:50,667 and incorporate that in there, it's so smart. 963 00:37:50,669 --> 00:37:53,937 Yeah, do a little dance. Do your little dance. 964 00:37:53,939 --> 00:37:56,373 And then you hit us with a browned butter ice cream. 965 00:37:57,843 --> 00:38:01,144 That was soft and smooth. 966 00:38:01,146 --> 00:38:02,846 - Don't you feel hugged? - And I feel it. 967 00:38:02,848 --> 00:38:04,814 I feel it. I wanna hug this. 968 00:38:04,816 --> 00:38:07,083 I want you to feel hugged by that thing. 969 00:38:07,085 --> 00:38:10,153 The black-eyed peas may be something that you want to do 970 00:38:10,155 --> 00:38:13,056 - Look it. - From now on because 971 00:38:13,058 --> 00:38:15,825 it added a depth of flavor. 972 00:38:15,827 --> 00:38:16,826 Thank you. 973 00:38:16,828 --> 00:38:19,262 Yeah, this was perfection in peach cobbler. 974 00:38:19,264 --> 00:38:20,997 Well, now I'm worried about how difficult it's gonna be. 975 00:38:20,999 --> 00:38:21,865 First I was worried, 976 00:38:21,867 --> 00:38:23,032 I was like, "Oh, Lisa better bring it," 977 00:38:23,034 --> 00:38:25,835 - and then she fricking brought it. - You brought it. 978 00:38:25,837 --> 00:38:28,271 -[Justin] Let's go, Lisa. This is delicious. -Let's go. 979 00:38:28,273 --> 00:38:29,306 Thank you, chefs. 980 00:38:33,912 --> 00:38:36,546 - Oh, rocking it, baby. - Let's go, baby. Let's go. 981 00:38:36,548 --> 00:38:38,314 Yeah, that was good. 982 00:38:39,618 --> 00:38:42,752 - Now that's the look of competition right there. - That was good. 983 00:38:42,754 --> 00:38:45,855 Judges, those two chefs rose to the occasion 984 00:38:45,857 --> 00:38:47,791 and made some terrific food. 985 00:38:47,793 --> 00:38:48,925 Yes, they did. 986 00:38:48,927 --> 00:38:50,627 Let's talk about Lisa's appetizer. 987 00:38:50,629 --> 00:38:53,163 That crispy beignet. 988 00:38:53,165 --> 00:38:55,565 I mean, it had the perfect crust all the way around it. 989 00:38:55,567 --> 00:38:58,968 That silky, silky smooth turnip puree on the bottom. 990 00:38:58,970 --> 00:39:01,271 [Tiffany] It just didn't scream catfish. 991 00:39:01,273 --> 00:39:02,739 But it was still a good dish. 992 00:39:02,741 --> 00:39:05,141 Alright, let's roll in those boudin balls from Brian. 993 00:39:05,143 --> 00:39:06,809 - Those were good. - [Tiffany] Those were real good. 994 00:39:06,811 --> 00:39:09,813 - [Justin] Really good and he let all the ingredients sing. - [Kwame] Yup. 995 00:39:09,815 --> 00:39:11,848 [Justin] I mean, aside from that little ramekin he served it in, 996 00:39:11,850 --> 00:39:14,284 just because I couldn't make my own perfect bite. 997 00:39:14,286 --> 00:39:16,086 I mean, the flavors that he developed in that 998 00:39:16,088 --> 00:39:17,253 were phenomenal. 999 00:39:17,255 --> 00:39:18,655 Where it really came down to 1000 00:39:18,657 --> 00:39:20,156 was the battle of the pork chop 1001 00:39:20,158 --> 00:39:23,126 -because we had two different experiences -Battle of the pork chop. 1002 00:39:23,128 --> 00:39:26,129 When it came down to the entree round. 1003 00:39:26,131 --> 00:39:27,230 [Kwame] So, fortunately for me, 1004 00:39:27,232 --> 00:39:30,300 Lisa's pork chop was cooked perfectly. 1005 00:39:30,302 --> 00:39:31,201 I looked over at your pork chop 1006 00:39:31,203 --> 00:39:32,569 and I was slightly jealous. 1007 00:39:32,571 --> 00:39:35,705 The pork chop on my plate was very raw. 1008 00:39:35,707 --> 00:39:37,240 [Justin] I loved the creamed greens on top. 1009 00:39:37,242 --> 00:39:39,075 I mean, that saved the dish for me. 1010 00:39:39,077 --> 00:39:40,276 But you know what's crazy though? 1011 00:39:40,278 --> 00:39:42,245 Lisa's plate 1012 00:39:42,247 --> 00:39:44,714 - was still so good. - So good. 1013 00:39:44,716 --> 00:39:46,683 - Even served with a raw pork chop. - Absolutely. 1014 00:39:46,685 --> 00:39:47,917 Let's talk about Brian's pork chop then. 1015 00:39:47,919 --> 00:39:50,553 I mean, if we're in you know, the pork chop battle here. 1016 00:39:50,555 --> 00:39:52,088 I got a perfectly cooked pork chop from Brian. 1017 00:39:52,090 --> 00:39:53,556 [Kwame] I was looking at yours, 1018 00:39:53,558 --> 00:39:55,892 it was glistening in the light. Mine was not. 1019 00:39:55,894 --> 00:39:57,927 [Tiffany] The millet on Brian's dish to me 1020 00:39:57,929 --> 00:39:59,562 was the best part. 1021 00:39:59,564 --> 00:40:02,298 That millet had so much flavor. 1022 00:40:02,300 --> 00:40:05,668 It was a very well put-together dish. 1023 00:40:05,670 --> 00:40:06,970 And then that dessert round. 1024 00:40:06,972 --> 00:40:08,571 Those were two near-perfect desserts. 1025 00:40:08,573 --> 00:40:10,273 This is extremely difficult. 1026 00:40:14,379 --> 00:40:15,879 [Lisa] I really thought I would go home 1027 00:40:15,881 --> 00:40:16,746 after the second round. 1028 00:40:16,748 --> 00:40:17,947 But I was praying. 1029 00:40:17,949 --> 00:40:20,183 I was like, "Please, just get me to dessert, 1030 00:40:20,185 --> 00:40:22,419 and I'm gonna kill it," and that's what happened. 1031 00:40:23,622 --> 00:40:25,021 [Brian] I want it bad. 1032 00:40:25,089 --> 00:40:27,624 It's something that would be important for my wife's baking business. 1033 00:40:27,626 --> 00:40:29,159 And although I have a lot of confidence 1034 00:40:29,161 --> 00:40:31,995 in myself as a chef, you never know the outcome. 1035 00:40:31,997 --> 00:40:35,598 So, whose dish is on the Chopping Block? 1036 00:40:46,144 --> 00:40:48,111 Chef Lisa, you've been Chopped. 1037 00:40:48,113 --> 00:40:49,279 Judges? 1038 00:40:49,281 --> 00:40:51,281 Chef Lisa, I don't think there was a bad thing 1039 00:40:51,283 --> 00:40:52,248 that could have been said 1040 00:40:52,250 --> 00:40:53,883 about that cobbler that you made. 1041 00:40:53,885 --> 00:40:56,286 But unfortunately, with your first dish, 1042 00:40:56,288 --> 00:40:58,121 we just wanted a little bit more of that catfish 1043 00:40:58,123 --> 00:40:59,155 to come through. 1044 00:40:59,157 --> 00:41:01,324 And unfortunately, a few of us had 1045 00:41:01,326 --> 00:41:03,059 some under done pork chops. 1046 00:41:03,061 --> 00:41:05,028 And so, we had to Chop you. 1047 00:41:05,030 --> 00:41:06,896 I understand. Thank you so much. 1048 00:41:06,898 --> 00:41:09,098 I just want to say, Lisa, you said you want your food 1049 00:41:09,100 --> 00:41:11,868 to hug people and I literally felt that 1050 00:41:11,870 --> 00:41:14,103 - with every plate you put in front of us. - Good. 1051 00:41:14,105 --> 00:41:16,940 - Thank you. - [Ted] Thank you for a great performance today, chef. 1052 00:41:16,942 --> 00:41:19,709 [Lisa] I feel like I did 1053 00:41:19,711 --> 00:41:21,911 accomplish what I came here to do. 1054 00:41:21,913 --> 00:41:25,582 I made my family and especially my ancestors proud today. 1055 00:41:27,252 --> 00:41:29,385 And that means, Chef Brian Jupiter, 1056 00:41:29,387 --> 00:41:31,187 you are the Chopped champion. 1057 00:41:31,189 --> 00:41:32,255 Congratulations, chef. 1058 00:41:32,257 --> 00:41:33,156 Yes, thank you. 1059 00:41:33,158 --> 00:41:34,224 [judges cheering] 1060 00:41:34,226 --> 00:41:36,092 - Thank you. Thank you. - Congratulations. 1061 00:41:36,795 --> 00:41:38,228 You cook with your heart 1062 00:41:38,230 --> 00:41:40,096 and you leave it all out on the plate. 1063 00:41:40,098 --> 00:41:41,164 Thank you so much. 1064 00:41:41,166 --> 00:41:42,131 You are Black history. 1065 00:41:42,133 --> 00:41:43,199 I appreciate that. 1066 00:41:43,201 --> 00:41:44,934 You know, to win a Black History Month 1067 00:41:44,936 --> 00:41:46,936 competition, you know, is quite an honor. 1068 00:41:46,938 --> 00:41:49,472 To compete alongside other Black chefs, 1069 00:41:49,474 --> 00:41:51,708 for me is, really, everything. 1070 00:41:51,710 --> 00:41:53,042 It feels unbelievable. 1071 00:41:53,044 --> 00:41:54,577 -Nice job. -Thank you, sir. Appreciate it. 1072 00:41:55,213 --> 00:41:57,180 [all cheering]