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]