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TED: They've made us laugh, cry, and cheer.
They've dazzled us on stage and screen.
Now, 16 larger-than-life celebrities
battle it out for "Chopped" supremacy.
On the line --
$50,000 for their favorite charity.
This is "Chopped: Tournament of Stars."
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
It's the second competition
in our $50,000 Tournament of Stars.
These four "Rachael vs. Guy: Celebrity Cook-Off" alums
are no strangers to competitive cooking.
But do they have the chops
to compete in the "Chopped" kitchen?
Let's see.
First up, Lou Diamond Phillips.
This charismatic actor starred in iconic films
like "La Bamba," "Stand and Deliver,"
and "Young Guns."
He is also the "Rachael vs. Guy" season one champion.
Winning is kind of my thing.
TED: Next, Penn Jillette.
As a comedian, author,
and the chatty one of the famous magic duo Penn & Teller,
he has wowed audiences in the art of illusion
for nearly four decades.
That clock will be gone in a, uh...
In a flash, but I'm ready.
TED: Then, Carnie Wilson.
Born into rock-and-roll royalty,
she founded the vocal group Wilson Philips.
This trio has recorded an impressive three #1 singles,
and sold more than 12 million albums.
I'm gonna hold on till the very end and win "Chopped."
TED: And finally, Coolio.
He's an award-winning musician, actor, and record producer.
His phenomenally-popular single "Gangsta's Paradise"
solidified his spot in pop-culture history.
The "Chopped" kitchen is mine!
Lou, Penn, Carnie -- you have been chopped.
Thank you very much for joining us for our Tournament of Stars.
Thank you.
There are three rounds -- appetizer, entrée, and dessert.
Each course comes with its own basket of mystery ingredients,
and you must use every ingredient in the basket
in some way.
Also available to you, our pantry and fridge.
Each round is timed.
when the clock runs out, our judges will critique your dish
on presentation, taste, and creativity.
If your dish doesn't cut it, you will be chopped.
But the one competitor who is not chopped
will earn a spot in the finale of this Tournament of Stars
and compete for a $50,000 prize for a favorite charity.
Let's rock.
Please open your baskets for the appetizer round.
And you must use...
Oh...
Seriously?
Seriously?
Just 20 minutes on the clock.
Oh, my God.
Time starts now.
A bowl. I need a bowl to put this in.
TED: So, judges.
These four have competed before,
on "Rachael vs. Guy: Celebrity Cook-Off,"
but let's see how they handle our mystery baskets.
Three of the items here are already pre-cooked --
microwaveable cake, the citron, and also the tongue.
CHRIS: This beef tongue -- I think people are scared of it,
but it's got this great sort of smoked ham kind of dynamic.
MANEET: I agree.
But Carnie's expression when she opened the basket --
there was a look of... horror on her face.
Oh, my God, I'm so --
I'm so freaking out right now.
We have this huge, big, disgusting tongue.
You got to be kidding me.
I want to make this delicious.
So I'm making stir-crazy tongue fry,
'cause I'm feeling a little stir-crazy right now.
[ Exhales deeply ] Breathe, breathe.
This is a little different than "Rachael vs. Guy."
I mean, Rachael and Guy would come out and check on us
and give us tips and hints.
My hands are so shaky.
Nobody's coming.
Not in the "Chopped" kitchen.
Do you have to put this in the microwave?
[ Bleep ]
I can't even deal with this right now.
COOLIO: Tongue and chocolate cake.
That's ridiculous. [ Laughs ]
On "Rachael vs. Guy," I was praised
for my ability to create a sauce.
So I want to do a Thai beef and broccoli with peanut sauce.
I take this candied citron and I put in some olive oil,
and I add the microwaveable chocolate cake.
Excuse me, sir.
There's a "rivalry" between me and Lou,
because I lost to him on "Rachael vs. Guy."
I know for a fact that my flavors
were much, much, much better than his.
I feel that I was robbed.
I think the word for what Coolio is feeling is "vendetta,"
and I think that he is my primary competition.
[ Sighs ]
We have beef tongue. Not afraid of it.
I'm making tongue bacon cognac pâté,
and I know I'm going to make crostinis out of this wonderful baguette.
There's a lot on the line having won "Rachael vs. Guy."
There are expectations,
and the biggest expectation of all comes from myself.
PENN: There's nobody on this show that has
more experience than me in live performing,
and that gives me a little bit of hope,
coming into this, that maybe I can win.
Oh, cool. Groovy.
The microwaveable chocolate cake has given me
the idea to make chocolate gnocchi.
So, I take a hunk of ricotta cheese,
parmesan cheese, flour,
and, in this case, chocolate...
[ Laughs ]
Penn Jillette's throwing dough up and down.
Why not?
Of the four people, I am the least experienced,
so I have got to be better than anybody else
at time management and at organizing.
I have no chance of winning unless I'm at 100%.
Seriously? What?
Coolio's working with some peanut butter.
Maybe he's gonna go somehow in a Thai direction.
That's a lot of peanut butter.
COOLIO: My peanut sauce --
It's too thick, so that's scaring me a little bit.
What can I do? What can I --
Oh, yeah! Milk. Take that.
I am competing today for the Jarez Music Foundation.
We try to save music programs in schools.
When I started rapping, I was a gang member.
At some point, I wanted to do music,
and that's all I wanted to do.
So I know for a fact that music saved my life.
I am playing for Share Our Strength: No Kid Hungry.
It's an organization that's fighting
against childhood hunger in this country.
Microwaveable chocolate cake.
I'm not gonna use a lot of it, but it will be present,
and I think that this lemon-citron candy
is going to pair well with my greens.
PENN: I'm competing on "Chopped" for Opportunity Village.
It's a charity that helps people with intellectual disabilities
move into the work force.
Uh, the beef tongue looks like it should be
the logo for the Rolling Stones
after it's been around for 50 years.
I know I'm gonna cook it in butter.
I...love...
butter.
And when you melt sticks of butter,
there's just a little saucepan of goodness.
MANEET: Seriously? Oh, my God.
That's a lot of butter.
CARNIE: I need to use all these ingredients,
but I'm thinking to myself,
"How can I use microwaveable chocolate cake?"
Looking at five minutes, folks. Only five to go.
How am I gonna do this? What am I gonna do?
Carnie seems frazzled, all over the place.
Oh, my God. Seriously?
Carnie just needs to sing her own song -- "Hold On."
Being on "Chopped" is way more intimidating
than a crowd of 100,000 people.
I'm used to that.
I'm not used to this.
This ain't happening. This ain't happening.
This ain't happening.
[ Clock ticking ]
Keep moving, keep moving!
This is insane.
I'm really feeling the pressure.
I have to make this cake mix work in this dish.
Then I think, I've seen steak with chocolate sauce.
This is the weirdest dish I've ever made in my life --
kind of like a mole, you know? My own mole.
And then I put heavy cream with the candied citron
to make a lemony cream sauce.
Everything's going in this dish.
Seriously?
It's a one-pot dish.
Behind you, Coolio.
LOU: It seems like the closer it gets to time,
the faster it goes.
I'm getting the pâté onto the crostini.
[ Exhales deeply ]
I feel the pressure from all sides, you know?
People expect me to be a front-runner.
We have two chefs who have not even started to plate.
Okay, folks, got to call the two-minute warning.
PENN: As a last touch, I'm adding some Cayenne pepper.
If I were gonna eat it for myself,
there would just be Cayenne pepper and Tabasco
and hot sauce thrown into everything.
♪ La-da-di ♪
One minute left on the clock, folks. One minute.
COOLIO: I got to plate, but I don't have time to make it look good,
so I pour all the sauce on top of the beef and broccoli.
Shaka Zulu, man!
Come on, you can do it!
Time is almost up, and I'm like, "Get a little lemon on there.
A little garnish."
10, 9...
8, 7...
6, 5...
4, 3...
2, 1...
Time's up. Please step back.
[ Laughs ]
A drink. Good thinking.
COOLIO: So, time's up, okay?
I'm thinking maybe they're not really paying attention.
I see a piece of lemon next to Carnie's plate,
and I grab it, kind of put it under my arm...
...and I start squeezing.
And, effectively, I am now cheating.
You have arrived at the chopping block.
That was a challenging basket --
beef tongue,
candied citron,
Chinese broccoli,
and microwaveable chocolate cake.
So, what did you do with that, Lou?
What you have before you
is a beef-tongue pâté on a crostini,
and a braised Chinese broccoli
with the candied citron.
What I love about the plate is the textures.
You get the crunchiness from the bread,
the richness from the pâté that you made.
Turning this into a pâté or a mousse of sorts
is not something I would've thought to do
with the tongue in 20 minutes.
I like this very much on its own.
I like this very much on its own.
I took a bite of the two together,
Yep.
MARC: And I don't really know if I'm feeling that
the microwaveable chocolate cake is very present for me, here.
So, Lou, you won on "Rachael vs. Guy."
Are you planning to take this competition as well?
You know, I 100% came to play,
want to go home with the win.
Whoo!
Were you the runner-up, by chance?
LOU: Yeah, he was.
MARC: Oh, okay.
All right. Next up, we have Penn.
I have made a spicy chocolate gnocchi
with a citrus-licked broccoli in brown butter.
The "licked" refers, of course, to the tongue.
The tongue, I thought, was great.
And also, I think this dumpling's an ingenious idea.
The sauce in here --
Yes.
Does it have a stick of butter?
Uh, no, no.
That's a stick and a half.
[ Laughter ]
It's just drowning everything else.
The bigger issue, along with the butter,
was the raw Cayenne pepper just
overtakes the entire plate.
Thank you, Penn.
Next up -- Carnie.
I have for you here a stir-crazy tongue fry
with a citron cream sauce.
There's some really great flavors over here.
I think the lemon, the use of the candied citron,
was beautiful.
Presentation-wise, you could've worked a little harder
on trying to get this thing to look prettier.
Yeah.
Well, I think it's delicious.
I would eat a bowl of this.
But what might that be?
I'm serious. I can't identify it.
That's from the butter.
Oh, it's a butter wrapper.
I'm terribly sorry about that.
And who are you competing for here today?
I'm cooking and competing for
the Weight-Loss Surgery Foundation of America
that grants surgeries that are life-saving
to people with morbid obesity.
14 years ago, I weighed 310 pounds,
and was a walking time bomb.
And I had a surgical intervention
and it saved my life.
You must feel so much better than you felt then.
I feel so much better.
I'm not perfect, but there has to be the balance.
That's what I'm still striving for.
Carnie, thank you.
And, finally, Coolio.
This is a beef tongue and broccoli
and a Thai peanut sauce.
I think going the Thai route was a great idea
given the fact that there was microwaveable chocolate cake.
But the amount of peanut butter that you added was the problem,
because right now, that's all that I get.
And the presentation suffered.
CHRIS: But the bite that I get with that citron,
which cuts through the fat
and the richness of the peanut butter, is really great.
But I think I saw a little sleight of hand
sometime after Ted called time.
Do you know what I'm referring to?
Yeah.
Not technically sleight of hand, actually cheating.
Sleight of hand, cheating, that'll be for us to decide,
but it's not a good look.
Okay, now the judges will give careful thought
about who should move on to the entrée round.
Thank you.
What is going to happen?
I would think you're safe for sure,
and I think you're pretty safe -- It comes down to the two of us.
I cheated. I don't know why I did that.
I didn't even have to cheat.
It's a squeeze of lemon.
I don't think they're gonna dock you for that.
I would expect a little sleight of hand from Penn Jillette,
but from Coolio...
We've got to take that seriously,
because we would take it seriously in any other day.
And his plate was just all about the peanut-butter sauce,
and it was just too much of it.
But I really enjoyed the bite of the beef tongue
with the candied citron and the broccoli.
I think that was a delicious bite.
MARC: But I think Carnie might have put the best dish forward.
The thought was well composed, it was well seasoned.
But I had a piece of a butter wrapper on my plate.
And then of course we have Lou.
I loved his crostini. It was crunchy, it was luscious.
But there was no harmony in the entire plate.
Penn's dish was kind of cool.
The fact that he, in a 20-minute round,
made a dough, is impressive to me.
Unfortunately, he just pretty much ruined the whole dish
with dumping almost two sticks of butter in it.
I think it comes down to me and Coolio.
If they bust him for cheating, then I go on to the next round.
Do I still want to win? Of course I still want to win.
I mean, I came here to prove I'm better than Lou.
[ Clock ticking ]
So, whose dish is on the chopping block?
[ Sighs ]
Coolio, you've been chopped. Judges?
Coolio, we thought going the beef-and-broccoli route
was really smart, intuitive, and creative.
Problem is, the peanut-butter sauce
just completely overtook the dish.
Additionally, there is that matter
of adding the lemon after the clock,
so we do have to let you go today.
Yeah, well, it didn't help anyway.
I should've ate the lemon.
[ Laughs ]
Bye, baby.
Hey, do good, y'all. Do good, y'all.
Oh, this way? Oh.
Shaka Zulu, man.
Lou didn't beat me, I beat myself.
I started over-thinking it.
That's why I got chopped.
Kids, don't cheat.
Cheaters never prosper.
Lou Diamond Phillips, Penn Jillette, Carnie Wilson,
please open your baskets.
And your entrées must include...
Oh, great.
We will set the clock at 30 minutes.
Time starts now.
Brown sugar?
I made it through Round 1 by the skin of my teeth.
But I feel good about cooking steaks.
I'm making a sweet and salty buffalo hanger steak.
That makes me happy.
Roll it in brown sugar, pepper, and salt,
put it in a screaming-hot pan.
What am I smelling that's burnt?
That is Penn searing off the hanger steak.
I'm thrilled to pieces to be going up against Lou and Carnie.
It's really fun to be in over your head.
CARNIE: Right behind you.
Food has always been a vice and it's always been a love.
After having a gastric bypass,
I said to myself, "I got to learn how to cook,
'cause I will not give up good-tasting food."
Come on! [ Grunts ]
I'm thinking I'm gonna make
a ranch-seasoned buffalo hanger steak
with pizza mashed potatoes.
Mashed potatoes with pizza. Ohh!
I've had buffalo a number of times and I'm a big fan of it.
Meat mallet? Meat mallet? Anybody seen the meat mallet?
It's leaner than beef, and it has a slightly richer flavor.
I'm making buffalo hanger steak
marinated in beer, soy sauce,
orange juice, and grated ginger,
and I want to make Romesco sauce.
Romesco starts with stale bread,
so it's the perfect vehicle for the stale pizza.
As an entertainer,
I was internationally famous,
but I refused to stay in one place.
I have a passion for cooking.
[ Sighs ]
PENN: I see these things that,
for all I know, are from Mars --
I guess they call them watermelon cucumbers --
and I just think, "I'll make this into a pesto."
So I scrape the cheese and the tomato-sauce part of the pizza,
and then I dump in ranch dip.
[ Blender whirs ]
MANEET: Oh!
I meant to do that!
Keep your eyes peeled for a little chunk of wood.
I'll be back.
Okay, coming in behind you, Carnie.
Marinating the hanger steak
Yep. That's right.
Sure.
What are you gonna do with that?
[ Laughs ]
All right, I guess I'll go down to you, Lou. How you doing?
PENN: I'm behind you.
Somebody know where pine nuts and oregano are?
Romesco.
Anybody know where oregano is?
Yes, sir.
Oregano?
Right over here, second rack.
I don't know which oregano is.
I guess I'm just screwed.
CARNIE: Don't you guys have a potato masher?
Once I have the potatoes in the blender,
put that pizza in there,
put a little heavy cream, sour cream.
Come on.
[ Blender whirs ]
I taste it, I like it a lot.
And now I have to cook the steak.
That's the sound I like to hear.
Whoo!
LOU: I want to cook the steak to medium-rare,
get it off, let it rest.
And I'm spending a lot of time on these watermelon cucumbers,
and, unfortunately, this is looking pretty labor intensive.
Come on, you son of a [bleep]
Okay, folks, we're down to 10 minutes.
Man, oh, man.
You know what would be super cool?
If Penn maybe checked those steaks.
PENN: I'm thinking
I should put something with the hanger steak.
I think, "Mushrooms -- that's a great idea."
When I began doing magic, my mother told me
that I should keep my nails nice,
'cause people were looking at my hands.
So I took her nail polish and put it on this finger
and said, "Is that what I should do, mom?"
And then, as I got older,
it turned from mocking to respect.
She died in '90.
I would give year's salary
for one piece of my mom's blueberry pie.
You can bet that's not coming off.
TED: That little, tiny watermelon cucumber -- I have not seen that.
They taste like cucumbers with a little bit more of tartness to it.
These little watermelon cucumbers taste awful,
so I'm gonna make a nice salad and just kind of garnish it.
Not too much, 'cause they're strong.
And we're at the five-minute point.
MARC: Penn went and got plates.
He's the first one to get plates.
CHRIS: He's essentially done, yeah.
PENN: I should let the steak rest,
but I just want to get stuff done.
You know, I did my S.A.T.s and I left before time was up.
I went out and I was having a doughnut.
[ Laughs ]
LOU: Romesco sauce is done.
I'm slicing my meat.
The tenderness seems absolutely spot on.
It looks like Lou may have not used his ranch dressing.
This is making me nervous.
And here we go -- two-minute warning, folks.
Seriously.
CARNIE: I got to haul butt, here.
I need to make a vinaigrette...
Hold on, Carnie.
♪ Hold on for one more day! ♪
...and I grab the sherry vinegar, garlic, Dijon mustard,
and then I just pick up the steak with my hands
and I instantly start slicing it up.
One minute left on the clock, folks. One minute.
No, come on! I need another minute, you guys, please.
Can't do it.
I look over at Lou, and he's just in hell.
LOU: I don't know where the time has gone.
I'm having to grab salad and put it on the plate,
but I realize it has not been dressed.
10, 9...
8, 7...
6, 5...
4, 3...
Aargh!
Augh!
[ Sighs ]
I have committed one of the cardinal sins...
[ Groans ]
...something that I promised myself I wouldn't do,
and I am ballistic.
I think this is pretty much it.
[ Clock ticking ]
Star power in the "Chopped" kitchen
for an entrée round that featured buffalo hanger steak,
watermelon cucumbers,
pizza,
and ranch dip.
What do you think, Penn?
I have made Penn's peppery-pizza pesto
over buffalo and mushrooms.
CHRIS: At the risk of being very cliché and corny,
you truly are a magician,
because this is a really delicious pesto.
Really delicious.
Steak's not so successful, though.
The steak is overcooked, but what makes it worse
is you instantly started slicing it.
With a steak, you want to let it rest.
You kind of lost a lot of flavor.
What are the spices that you used along with the brown sugar?
I just used some salt and pepper.
I actually really like that combination
of the salty and the sweet,
and I think that really worked.
But I'm not liking that sort of burnt flavor
that's on your mushrooms.
But you finished with seven minutes to go.
I don't like to come down to the wire.
I just can't help to think
with whatever minutes left at the end,
you could have made some new mushrooms.
I have made for you
ranch-seasoned hanger steak
with pizza mashed potatoes.
CHRIS: I do love the mash.
It is a little overworked, but the flavor is spot on.
Thank you.
And I also love the salad.
The vinaigrette is delicious.
Thank you.
But the steak is not cooked properly at all.
Mm. Okay.
MARC: You got that steak in the pan way too late,
you cooked it to a medium-rare,
but it's still dry because you cut it when it was hot.
Carnie, thank you.
And finally, Lou.
Yes, well, we have a marinated hanger steak
topped with a pizza-Romesco sauce,
and the salad is arugula
and the watermelon cucumbers.
The ranch dressing was going to be in the salad,
but the clock got away from me.
CHRIS: I'm looking at all these watermelon cucumbers,
and I'm trying to imagine how much time you spent
cutting them into these little discs...
...when you could have just
done something with that ranch dressing.
Mm-hmm. I know.
The good part is that the steak
Thank you.
And the creativity in making a Romesco
when you see a leftover pizza --
that's a little messed up, but it worked.
The ranch thing is a problem, but this is
one of the best steaks I've ever had in this kitchen.
Okay. The judges need some time to decide.
Thank you.
CARNIE: Oh, boy.
Who would think pizza and Romesco?
I wouldn't. And you did.
That was very smart.
And I got to tell you, what kills me
is the least-interesting basket item
could be my demise, you know?
This is going to be a really, really difficult decision.
I have a hard time sending someone home who gave us
one of the best steaks I've ever had in this kitchen.
Lou did a good job with the steak,
with this beautiful Romesco sauce --
I mean, it was delicious.
And it is something that I would go back for again.
100%. 100%.
But then, no ranch dressing,
and I have a hard time moving on a chef
that left an ingredient off the plate.
Penn's pesto was delicious.
Such a creative use of the cheese from the pizza,
the watermelon cucumber, and the ranch dressing.
He did a great job with that,
but everything else fell by the wayside.
That steak was so overcooked,
and the burnt mushrooms on Penn's plate
were not edible.
Carnie was the one person who actually
presented a complete entrée to us.
Imagine putting pizza in mashed potatoes.
I think that was great.
They were slightly gummy, but they were delicious.
But her steak was even dryer than Penn's,
which makes no sense,
'cause she had cooked hers to a proper temperature,
but there was no juice in that at all.
Leaving an ingredient off, that's a big, bad thing.
But when you weigh in Carnie and I messing up other things,
I would put us all at about even.
LOU: The feedback about the steak,
about the Romesco sauce, was stellar.
Let's see if it's enough to save me.
[ Clock ticking ]
So, whose dish is on the chopping block?
Goodness, gracious.
Penn, you've been chopped.
Judges?
Penn, the steak that you served us
was really, really overcooked,
and also the mushrooms were burnt.
And for these reasons, we have to chop you.
Good job.
Bye.
PENN: Thanks so much.
Be well, Penn. Great to see you.
[ Laughter ]
It's not that bad.
LOU: I just dodged a bullet.
Oh, wow.
PENN: I think things turned out right.
I'm just pleased as punch.
And punch is one of the mystery ingredients
in the next basket for dessert.
That's not true, but it sure would be funny.
"How did he know?" Magic.
Lou Diamond Phillips, Carnie Wilson --
one of you will move on
to the Tournament of Stars finale.
Please open your baskets.
And your desserts must include...
Wow.
[ Chuckles ] Wow.
Clock is set at 30 minutes.
All right.
So, I open this basket for the dessert round,
and I'm like, "Yes! Perfect."
And I'm thinking bread pudding would be genius with this.
I want to put what I know --
almond extract, vanilla extract, the eggs,
Oh, mama.
This competition has been a roller coaster --
confident, not confident.
But I love cooking desserts.
Really, out of all three rounds, this is my moment.
LOU: I'm feeling incredibly grateful to even be standing here.
I know I dodged a bullet,
leaving off a basket item,
and I need to deliver.
So I'm making a Chinese-five-spice shortbread cookie
with pine nuts and basil.
I realize lemon flavor
would go really, really well with the Chinese five spice,
so I decided to make a curd
out of lemon juice and apricot jam.
I'm not a dessert guy,
and I get the very distinct impression
that Carnie can make some dessert.
So this dessert has to be great.
TED: So, judges, Carnie and Lou are both
one round away from our Tournament of Stars finale.
But what will they do with that enormous bag
of Chinese five spice?
It's a combination of five different
sweet-warming spices --
fennel, clove, cinnamon, star anise.
CHRIS: Chinese five spice is probably my least favorite spice.
It's just...funky.
But I put some in my bread pudding.
You don't need a lot. It's very strong.
Then I know I want to make a crumble topping.
Wait a minute! Crush the banana chips.
[ Laughs ]
Look at Carnie crushing the bananas with a can.
CHRIS: She's doing what needs to be done.
I know it's gonna kill.
Come on.
LOU: I grew up in the Philippines,
so the coconut milk, to me, is a no-brainer.
I'm thinking, "Well, coconut ice cream would be fantastic."
So, here I am dealing with this machine for the first time.
What I can't tell is, do the panels need to be up?
Do they need to be over?
Oh, my God.
[ Bleep ] Okay, well, there's that.
I wasn't expecting that,
but I only lost maybe a cup of ice cream mixture.
I'm making a lovely, simple
whipped cream with a little cinnamon...
[ Gasps ] Oh, [bleep]
...but I've never used this
shaker-looking-maker type thing.
Ohhh!
And then I want to make a beautiful sauce of candy bars.
Oh, come on!
Like -- [ Growls ]
Like ripping them like a dog with a bone.
Yum, I know what that is! Whoo!
My favorite candy bar, by the way. I've had many.
So, I'm stirring this sauce so quickly
that it flies up onto my arm
right next to my tattoo of "God only knows."
[ Gasps ] Ow, ow, ow!
And God only knows how much it hurt when I burned my arm.
LOU: I know that I want to get the bananas soaking
in rum and brown sugar
to almost give it a Bananas Foster kind of treatment.
I think "toasted coconut"
to sort of continue this tropical feel.
Lou is making ice cream, he's making a curd, he's baking something.
That is really, really impressive.
And we're down to five minutes.
Bread pudding's in the oven and I'm very excited
[ Laughs ]
Killing time.
My whole life, with obesity,
I realize that this is where the power is --
it's in my cooking.
When people cook for themselves, they eat better.
LOU: I've got the cookies on the plate.
The ice cream is coming out of the ice-cream maker,
the texture looks perfect.
I'm thrilled.
You know what, Lou hasn't used his
peanut-caramel chocolate bar yet.
I hope it's not a rerun of the entrée round.
Oh, come on, come on.
Check on my bread pudding, it's not done.
TED: Carnie, you done?
[ Grunts ]
Oh, God.
I don't want raw eggs in the middle.
There's no compromising here.
TED: One minute remaining on the clock, folks.
You got to wrap it up.
Come on.
Time is almost up and I'm like,
"Don't mess this up, Carnie."
Just "presentation, presentation."
TED: 10, 9...
8, 7...
6, 5...
4, 3...
2, 1.
Time is up. Please step back.
CHRIS: I look at this plate, and I'm like,
"Yeah, yeah, yeah, you did it."
Whoo!
Oh, God, use --
LOU: I see something brown on her plate and it hits me.
And there they are -- the chocolate bars
still sitting on my chopping block.
[ Laughs ] At least I'm consistent.
[ Clock ticking ]
Carnie Wilson, Lou Diamond Phillips,
we gave you peanut-and-caramel chocolate bars,
Chinese five spice,
banana chips,
and coconut milk.
So, Carnie, what'd you make out of that?
I made for you a bread pudding
kissed with Chinese five spice,
a candy-bar sauce,
and a cinnamon whipped cream.
Thank you.
I've actually never seen the use of those bananas
in such a great way -- as a crunch top on top of a bread pudding.
Thank you.
But to me, this whipped cream is just over-whipped.
You can see it's grainy.
It just doesn't do anything for me.
CHRIS: I agree that
this whipped cream's not really working,
but for me, the plate is beautiful.
I think that this is your best plate of the day.
I did learn from each round.
I was still crazy, but I was,
just every time, more confident.
And I will be so happy if I can come back
to try to win 50 grand for my charity.
Thank you.
Last dessert -- Lou.
What you have before you
is a Chinese-five-spice shortbread cookie,
a coconut ice cream,
and apricot-lemon curd.
And, yes, there is no candy bar on that plate.
[ Sighs ]
Such a bummer.
But it's a high-concept dessert.
The five-spice comes across beautifully,
and I love the coconut.
This is delicious.
This is some of the best ice cream that I've ever had.
You did so much.
Shortbread cookie,
the lemon curd, the ice cream.
You reached for the stars and you did too much, I think,
Yes, sir.
I know that you have to weigh the omission very heavily,
so, you know,
let the banana chips fall where they may.
Thank you so much.
The judges will consider all those courses now.
Thank you.
They love your food.
You know, it's pretty egregious, what I did,
and to do it twice in a row?
Come on, that's -- you know?
That's too much. I mean, please.
TED: Lou Diamond Phillips -- We know he has a lot of skills.
So what the heck happened?
His plates of food were delicious,
so this omissions of mystery-basket ingredients
is that much more infuriating.
Starting from the appetizer,
beef-tongue pâté crostini --
That was such a great idea.
Carnie made a very tasty appetizer.
She did that chopped, warm salad with the tongue.
But it was a bit everything haphazardly thrown on,
and, I think, was not the prettiest dish.
In the second course,
Lou's steak was so, so delicious,
and that sauce was so, so great.
And on the opposite spectrum,
Carnie really, really, really, really mishandled her steak.
But her dessert --
definitely her best dish of the day.
That bread pudding she made was really delicious.
That banana on top -- it was delicious,
and perfectly balanced with the amount of sweet.
Lou's dessert had this sort of tropical feel,
between the shortbread and then
that toasted coconut on top of that.
It was great.
And the best coconut ice cream.
And to go ahead and forget basket ingredients --
I am so, so angry with him.
I mean, come on.
I -- [ Sighs ]
I worked my butt off in there, you know,
to make everything taste great,
get everything on the plate, and I did.
I feel anxious and positive.
I think I've won "Chopped" today.
LOU: I can't stop kicking myself,
but I'm hoping for a victory.
There is a slim possibility.
So, whose dish is on the chopping block?
CARNIE: [ Exhales deeply ]
Oh, my gosh.
Way to go, kid.
Lou, you've been chopped.
Judges?
Lou, we really enjoyed watching you,
but there was those two critical mistakes that you made
by leaving those two ingredients off that really cost you.
We're honored to have you here today. Thank you.
I was honored to be a part of this,
and sincerely hope that our paths cross again.
Thank you. [ Smooches ]
[ Smooches ]
Be well, Lou.
LOU: I would have loved to have given
Share Our Strength: No Kid Hungry $50,000.
However, I shot myself in the foot.
I dropped the ball.
I take 100% responsibility for that.
It's gonna haunt me. It really is.
And that means, Carnie Wilson,
you are the "Chopped" champion.
I'm so happy!
And you will compete in our Tournament of Stars finale.
I'm elated -- overjoyed.
I'm proud of myself. I thank you.
When you got to dessert, you nailed it.
You know, these tears are a lifetime
of a love-hate relationship with food.
I'm happy to be an entertainer and a cook.
[ Chuckles ]
I did it! I did it!
I can't believe it.
I won "Chopped."
What? I --
I'm sorry, it's still sinking in.
It's wonderful.
Whoo-hoo!