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(Ted) A CHALLENGE WAS MADE...
AND ACCEPTED.
ACCLAIMED CELEBRITY CHEFS,
YOUR FAVORITE FOOD NETWORK STARS,
AND OUR JUDGES
BATTLE IT OUT TO WIN $50,000
FOR THEIR FAVORITE CHARITY.
THIS IS "CHOPPED" ALL-STARS.
FULL SPEED, NONSTOP--
THIS CELEBRITY TOURNAMENT HAS TAKEN OFF.
2 SPOTS IN THE $50,000 ALL-STARS FINALE
HAVE ALREADY BEEN CLAIMED.
LOOKING TO FILL THE THIRD, WE'RE JOINED BY FOUR CHEFS
WE GOT TO KNOW ON "FOOD NETWORK STAR."
FIRST UP, CHEF VIC "VEGAS" MOEA.
JUST LIKE LAS VEGAS, MY FOOD'S ALL ABOUT GLITZ AND GLAM.
(Ted) THIS BROOKLYN-BORN ITALIAN FOOD FANATIC
NOW PLACES HIS BETS ON LAS VEGAS
AS THE CITY WHERE HIS UNIQUE STYLE CAN REALLY SHINE.
THANK YOU.
VIC "VEGAS" IS GOING TO MAKE THIS HAPPEN.
AND HERE WE HAVE CHEF PENNY DAVIDI.
(Penny) I'M THINKING HOW I'M GOING TO DO MY PROMO--
REALLY SEDUCTIVE, OVER THE SHOULDER.
(Ted) A SELF-PROCLAIMED PERSIAN PRINCESS,
SHE GREW UP IN BEVERLY HILLS,
AND SHE LIKES TO LOOK AND COOK LIKE A MILLION BUCKS.
(Robert) YOU COULD GET THIS IN ANY FIVE-STAR RESTAURANT.
IT'S INCREDIBLE.
I'M SUPER TALENTED AND SUPER FEISTY.
STAND BACK AND WATCH ME WIN.
THEN THERE'S CHEF JUSTIN BALMES.
(Justin) MY BIGGEST CHALLENGE IS THAT I'M A PERFECTIONIST
AND I'M AFRAID THAT I WON'T BE PERFECT RIGHT AWAY.
(Ted) A MAVERICK BY NATURE, THIS GEORGIA NATIVE
SHOWED HIMSELF TO BE FIERCELY COMPETITIVE.
I FEEL LIKE YOU SHOULD BE A SUPERHERO CHARACTER,
YOU'RE SO FAST.
WHEN I GET INTO THE "CHOPPED" KITCHEN, I'M GONNA KILL IT.
AND READY TO TAKE THEM ALL ON, CHEF CHRIS NIRSCHEL.
WHOO!
NOT BEING COCKY, I HAVE A GOD-GIVEN TALENT TO COOK.
(Ted) HIS BIG PERSONALITY AND EXTREME AMBITION
KEPT FANS CHEERING HIM ON.
YOU'RE LIKE A 1-YEAR-OLD HORSE WHO NEEDS TO BE BROKEN.
THE ENERGY IS THERE. WE JUST NEED TO KIND OF, LIKE, FOCUS IT.
I'M HERE TO SHOW PEOPLE WHO I REALLY AM.
♪♪
THANK YOU FOR ACCEPTING THIS CHALLENGE, CHEFS.
THERE ARE THREE ROUNDS...
EACH COURSE COMES WITH ITS OWN BASKET OF MYSTERY INGREDIENTS.
YOU MUST USE EVERY INGREDIENT IN THE BASKET.
ALSO AVAILABLE TO YOU, OUR PANTRY AND FRIDGE.
WHEN THE CLOCK RUNS OUT, OUR JUDGES WILL CRITIQUE YOUR DISHES
ON...
IF YOUR DISH DOESN'T CUT IT, YOU WILL BE CHOPPED.
CHEFS, PLEASE OPEN YOUR BASKETS.
AND FOR THE APPETIZER COURSE, WE HAVE...
OH, MY GOD. I'VE NEVER WORKED WITH THESE FLAVORS EVER.
YOU HAVE EXACTLY 20 MINUTES ON THE CLOCK...
STARTING NOW.
RIGHT IN BACK OF YOU.
(Vic) WE HAVE ALL COMPETED AGAINST EACH OTHER BEFORE
ON THE SAME SEASON OF "FOOD NETWORK STAR,"
BUT I WAS THE MOST SUCCESSFUL, SO I REALLY FEEL LIKE
TODAY I'M THE GUY TO BEAT,
BUT I AM GONNA PUT UP A FIGHT.
I'M GONNA MAKE A NICE PUB-STYLE CLAM
AND I'M GONNA MAKE A NICE BRINY BROTH
OUT OF WINE, GARLIC, AND SHALLOTS.
I COME FROM AN ITALIAN FAMILY
WHO REALLY SHOWED ME HOW TO COOK
AND SET THE EXAMPLE TO WORK HARD.
I STARTED IN THE DISH ROOM,
AND I WANTED TO GO FROM THE GROUND UP
AND BE THAT SELF-MADE GUY.
AND MY SON AND MY DAUGHTER, BECAUSE OF THE WORK ETHIC
THAT I'M SHOWING THEM, THEY'RE GONNA BE
SOME BAD-TO-THE-BONE DUDE AND "DUDETTES."
(Justin) ON "FOOD NETWORK STAR,"
I WAS THE SUPPOSED BEST COOK OF THE SHOW,
BUT I WAS OFTEN CALLED, LIKE, "RIGID" OR--OR "WOODEN."
SO FINALLY COMPETING SOLELY BASED ON COOKING,
I WANT TO WIN THIS ALL-STAR COMPETITION SO BADLY.
THE DISH I'M GOING TO MAKE IS RAZOR CLAMS
IN A SPICY THAI BROTH WITH GREEN GRAPE TOMATOES
BEHIND.
IT'S IMPORTANT FOR ME TO BEAT EVERYBODY ELSE.
I KNOW THAT I'M A BETTER, MORE SEASONED,
KNOWLEDGEABLE COOK, PERIOD.
(Penny) DOING "FOOD NETWORK STAR"
AND NOT MAKING IT TO THE END WAS COMPLETELY TRAUMATIZING FOR ME.
I BELONG ON THIS NETWORK.
I BRING FLAVORS AND FEISTINESS
THAT THE NETWORK NEEDS.
I AM GOING TO MAKE A CLAM-STUFFED
GREEN GRAPE TOMATO IN A SHRIMP SAUCE.
THE PERSON I'D REALLY LIKE TO BE ABLE TO TAKE DOWN IS VIC.
VIC MADE IT ALL THE WAY TO THE FINALE
ON "FOOD NETWORK STAR." TAKING HIM DOWN WOULD BE A BIG HONOR.
BACK IN THE KITCHEN.
(Chris) ON "STAR," YOU SAW THAT CRAZY "FUN-NESS" ABOUT ME
THAT MAYBE PEOPLE WOULD SAY IS GOOFY,
BUT NOW A LOT'S CHANGED. I'VE GROWN UP.
THIS IS "CHOPPED" ALL-STARS. IT'S VERY SERIOUS.
I DECIDE I'M GONNA MAKE WHITE WINE HERB POACHED RAZOR CLAMS
AND ROASTED GREEN TOMATOES
WITH A LITTLE BIT OF TRUFFLE OIL.
"CHOPPED" IS A REAL OPPORTUNITY FOR PEOPLE TO SEE
WHO I AM AS A CHEF.
I HAVE WHAT IT TAKES TO WIN TODAY.
AND OUR JUDGES ARE--
A LEADING FORCE OF TODAY'S LATIN COOKING SCENE, CHEF...
AN ACCOMPLISHED CHEF OF SMART, SEASONAL, LOCAL CUISINE...
AND THE MAN BEHIND A MODERN ITALIAN RESTAURANT REVOLUTION,
CHEF...
ALL RIGHT, SO, JUDGES, "FOOD NETWORK STAR" IS A SHOW
ABOUT HOW GOOD WOULD YOU BE AS A FOOD NETWORK PERSONALITY.
(Scott) YEAH.
(Amanda) WHAT'S AMAZING TO ME IS THE FACT THAT THEY'VE WENT
THROUGH "NEXT FOOD NETWORK STAR" ALREADY,
DIDN'T WIN, AND NOW ARE WILLING TO COME HERE
AND REDEEM THEMSELVES IN THE "CHOPPED" KITCHEN.
(Penny) "CHOPPED" AND "FOOD NETWORK STAR"
ARE VERY DIFFERENT.
I MEAN, 20 MINUTES FOR AN APPETIZER,
YOU HAVE NO IDEA WHAT YOU'RE GETTING,
AND YOU HAVE TO KEEP STEPPING IT UP A NOTCH. IT'S CRAZY.
SHELLFISH IS A FOOD THAT'S COLD IN NATURE,
SO I'M LOOKING AROUND FOR THINGS THAT'LL GIVE IT SOME WARMTH.
WELL, I SEE THE CURRANTS, I SEE PINE NUTS, I SEE CUMIN,
AND I'M THINKING, GREAT, I CAN BRING SOME OF
THE MEDITERRANEAN FLAVORS TO THIS DISH.
ALREADY, THE SMELL IS SO INSANELY BEAUTIFUL.
(Justin) I'M PUTTING THE RAW GREEN GRAPE TOMATOES
IN THE BROTH TO KIND OF WAKE IT UP A LITTLE BIT
WITH SOME SWEETNESS.
ALSO IN THE BROTH, I ADD THE SHRIMP PASTE.
THE BROTH NEEDS TO SIMMER AND STEEP A LITTLE WHILE.
IT'S COMING TOGETHER GREAT.
I HAVE EYE ON THE PRIZE COMPLETELY. I AM IN KILL MODE.
BEHIND.
(Vic) THE FIRST THING I DO WITH THE CLAMS IS
I CARAMELIZE SOME SHALLOTS AND GARLIC.
THAT'S A GREAT BASE FOR REGULAR CLAMS,
SO I FIGURED I'D DO THE SAME WITH THE RAZOR CLAMS.
NO ONE'S CLEANED THE CLAMS PROPERLY.
WHEN YOU HAVE RAZOR CLAMS, THERE'S STILL RESIDUAL GRIT
(Ted) OH, BOY.
EVEN JUST A QUICK RINSE-- I DON'T THINK ANYBODY DID THAT.
AND, CHEFS, YOU'RE LOOKING AT TEN MINUTES LEFT ON THE CLOCK.
(Penny) CHRIS WAS THE BIGGEST MESS ON "FOOD NETWORK STAR..."
OH (bleep).
BUT I THINK HIS MATURITY HAS COME SUCH A LONG WAY.
TODAY, I HAVE SOMETHING TO PROVE TO EVERYBODY.
I MEAN, I'M COMPOSED, I'M STILL HAVING A GOOD TIME,
AND I'M GETTING IT DONE.
I CHOPPED AN ONION, ADDED SOME CREAM, HERBS,
A LITTLE, LITTLE BIT OF THAT SHRIMP FUNKINESS,
AND THEN I HAD THIS NICE PURéE.
ALL RIGHT, CHEFS, YOU HAVE FIVE MINUTES LEFT ON THE CLOCK.
PENNY STUFFING GRAPE TOMATOES IS VERY CONCERNING TO ME.
I DON'T THINK SHE'S GONNA FINISH.
(Penny) I'M FREAKING OUT.
I'M STANDING THERE TRYING TO CUT INSIDE THIS TOMATO
AND SCOOP IT OUT, BUT I'M NOT SURE I HAVE ENOUGH TIME.
MY HANDS ARE SHAKING.
I DO NOT WANT TO BE THE FIRST ONE GOING HOME.
♪♪
(Penny) I'M FREAKING OUT 'CAUSE I'M NOT SURE I HAVE ENOUGH TIME
TO STUFF THESE TOMATOES,
BUT THANK GOD, IT'S COMING TOGETHER REALLY QUICK.
IT LOOKS AND SMELLS DELICIOUS.
OH, MY GOD. MMM.
I NEED TO WIN THIS MONEY FOR MY CHARITY
THE GRAMERCY HOUSING GROUP, WHICH IS A PART OF PATH--
PEOPLE ASSISTING THE HOMELESS.
$50,000 CAN TRANSFORM
THESE HOMELESS FAMILIES FOREVER.
(Ted) JUDGES, ONE THING THAT'S FOR SURE
IS THAT ONE OF THESE FOUR PEOPLE WILL BE IN THE ALL-STARS FINALE.
YEAH.
(Chris) MY CHARITY IS ACTUALLY FOUNDED BY MY MOTHER.
IT'S CALLED INITIATIVE TO EDUCATE AFGHAN WOMEN.
TO WIN THIS FOR MY MOM'S UNBELIEVABLE ORGANIZATION
WOULD MEAN THE WORLD TO ME.
WITH A FEW MINUTES LEFT, I WANTED TO DO
A QUICK, QUICK RADISH SAUTé
WITH A LITTLE BIT OF GARLIC SO I CAN JUST INFUSE THAT OIL.
(Ted) ALL RIGHTY, CHEFS, YOU ARE ON YOUR TWO-MINUTE WARNING.
I TASTE THE BROTH, AND I'M AFRAID
A LITTLE HEAVY-HANDED WITH THE SHRIMP PASTE.
HOPEFULLY, IT'S NOT GONNA OVERPOWER THE CLAM.
(Vic) THERE'S VERY FEW MINUTES LEFT.
I'M WORRIED THAT I'M NOT GONNA GET THIS FOOD ON THE PLATE.
IT'S HAPPENED TO ME BEFORE.
(Scott) ONE THING I HAVE TO SAY IS THAT VIC
FOR THE FIRST THREE SHOWS ON "NEXT FOOD NETWORK STAR,"
NONE OF THE JUDGES WERE EVEN ABLE TO TASTE VIC'S FOOD,
BECAUSE HE COULDN'T FINISH IT IN THE TIME FRAME,
SO I DON'T THINK WE'RE GONNA BE TASTING ANYTHING TODAY, EITHER.
(Chris) MY PLATES ARE ACTUALLY DONE.
I'M JUST HOPING THE JUDGES ARE GONNA LOVE IT,
BECAUSE GAME FACE IS ON, AND I'M READY TO SHINE.
AND TEN, NINE, EIGHT,
SEVEN, SIX...
GET THAT FOOD ON THE PLATE, VIC.
THREE, TWO, ONE.
TIME'S UP, CHEFS.
PLEASE STEP BACK.
(sighs)
BEAUTIFUL.
(Penny) I'M VERY HAPPY WITH HOW MY DISH IS LOOKING.
I LOOK AROUND AT THE OTHER DISHES, AND YOU KNOW,
THEY TURNED OUT EXACTLY LIKE WHAT I THOUGHT THEY WOULD.
THEY ALL LOOK THE SAME.
(Vic) I GOT EVERYTHING ON THE PLATE,
BUT THE CLAMS ARE A LITTLE BIT ON THE CHEWY SIDE.
I'M WORRIED, BECAUSE IT'S "CHOPPED" ALL-STARS.
YOU COULD GET CHOPPED BECAUSE THERE'S NOT ENOUGH SALT,
TOO MUCH SALT, SO WELCOME TO "CHOPPED."
♪♪
FOR THE FIRST ROUND OF THIS ALL-STARS COMPETITION,
YOU WERE GIVEN RAZOR CLAMS, BREAKFAST RADISHES,
GREEN GRAPE TOMATOES, AND SHRIMP PASTE.
WHAT KIND OF APPETIZER DID YOU COME UP WITH, CHEF VIC?
I WENT FOR, LIKE, A PUB-STYLE CLAM,
AND THEN I TOOK THE GRAPE TOMATOES AND SAUTéED 'EM
IN THE SHRIMP PASTE.
I DO LIKE THE PRESENTATION.
IT'S THE PERFECT SIZE FOR AN APPETIZER,
BUT THESE CLAMS, THEY'RE A LITTLE ON THE TOUGH SIDE.
BUT THE BROTH WITH THE SHRIMP PASTE AND THE TOMATO,
THAT SLIGHT ACIDITY, IT'S JUST DELICIOUS,
AND YOU FINISHED ON TIME.
WERE YOU SURPRISED THAT YOU FINISHED ON TIME?
YOU GOT IT.
I GOT IT.
SO WHAT IS THE CHARITY THAT YOU'RE PLAYING FOR TODAY?
WELL, I AM PLAYING FOR ST. JUDE'S RANCH
FOR BATTERED, ABUSED, AND NEGLECTED CHILDREN.
MY FATHER USED TO GO UP TO ST. JUDE'S RANCH
AND CUT THEIR HAIR, 'CAUSE HE'S A HAIRDRESSER,
SO I KNEW WHEN I WAS ABLE TO REALLY HELP, YOU KNOW,
AN ORGANIZATION, THAT'D BE THE FIRST ONE
THAT I'D START WITH.
THANK YOU.
AND NEXT, WE GO TO CHEF PENNY.
IT IS A CUMIN-INFUSED
RAZOR CLAM-STUFFED GREEN TOMATO.
I WANTED TO BRING A LITTLE BIT OF MY HERITAGE
TO SHELLFISH THAT WE DON'T NECESSARILY USE A WHOLE LOT OF
IN THE MIDDLE EAST.
I REALLY LOVE THE FRESHNESS OF THE TOMATO,
AND THEN YOU GET THAT CRUNCH OF THE RADISH
AND THE SWEETNESS OF THE CURRANTS--
IT'S HITTING ALL THE NOTES ON THE PALATE.
I JUST LOVED THE WAY YOU TREATED THE CLAMS
AND YOU TRANSFORMED THEM BY CHOPPING THEM.
BUT I THINK MY ONE GRIPE WITH THIS WOULD BE
THE AMOUNT OF CURRANTS THAT YOU HAVE.
THERE'S NOT ENOUGH TOMATO AND CLAMS
FOR THE RATIO OF CURRANT.
THANK YOU.
THE PINE NUTS ARE PERFECT, AND THE CUMIN IS WONDERFUL.
SO HOW DO YOU FEEL ABOUT COMPETING HERE TODAY?
WOW.
BECAUSE HE HAS
SUCH A HUGE FOLLOWING.
(laughing)
THANK YOU.
NEXT UP, CHEF JUSTIN.
THAT IS A, UH, THAI BROTH- STEAMED RAZOR CLAM
WITH A CHILLED RADISH SALAD.
I USED FRESH GINGER, LEMONGRASS, GARLIC,
A LITTLE BIT OF RICE WINE VINEGAR, AND SESAME OIL.
THANK YOU.
YOU REALLY EXCELLED IN GETTING THOSE STRONG FLAVORS
TO SING TOGETHER AND NOT OVERPLAY ANYONE.
AND THE RADISH SALAD-- SO ASIAN.
THANK YOU.
BUT THE FACT THAT YOU DID SUCH A GOOD JOB WITH THE RADISH
POINTS TO SOMETHING THAT I WOULD HAVE LOVED
TO HAVE SEEN DONE BETTER, WHICH IS CUT THEM BIGGER.
WHEN YOU MARINATE THEM, THEY BREAK DOWN,
AND NOW THEY DON'T HAVE THAT CRUNCH.
AND FOR ME THERE WAS SOME GRIT INSIDE THE, UH, RAZOR CLAM.
SO, CHEF, WHAT CHARITY ARE YOU REPRESENTING?
I AM PLAYING FOR SafePath,
WHICH IS A CHILDREN'S ADVOCACY GROUP.
I'VE BEEN WORKING WITH THEM FOR A LITTLE WHILE
DOING SOME CHEF DINNERS.
YOU KNOW, SEEING THESE KIDS, I MEAN, IT JUST--IT JUST HITS YOU.
THANK YOU.
THANK YOU.
UM, I HAVE A WHITE WINE AND HERB-POACHED RAZOR CLAM.
ON THE BOTTOM OF YOUR PLATE, YOU HAVE
TRUFFLE-ROASTED GREEN TOMATOES
AND SAUTéED RADISHES.
I THINK ONE OF THE THINGS THAT I ENJOY MOST ABOUT THIS DISH
IS THE RADISH.
I LOVE THE WAY THAT YOU COOKED THAT DOWN.
IT TRANSFORMS INTO THIS FLAVOR OF ALMOST, LIKE,
THANK YOU.
I THINK THE FLAVORS THAT YOU'VE MANAGED TO DEVELOP
ARE REALLY GOOD. THE CLAMS ARE COOKED REALLY WELL.
BUT I WAS SURPRISED
BY THE LEVEL OF TRUFFLE OIL IN HERE.
OKAY.
THE RAZOR CLAMS ARE SO DELICIOUS AND BEAUTIFUL ON THEIR OWN.
WELL, I'M EATING EVERYTHING TOGETHER,
OKAY, OKAY. SURE, YEAH. NO, NO PROBLEM.
THANK YOU.
NOW IT'S DECISION TIME FOR THE JUDGES.
THANK YOU, CHEFS.
(Vic) ARE YOU GONNA BE THE "CRAZY" CHRIS?
I KNOW.
BUT THE CHRIS YOU ARE TODAY, THE REAL CHRIS, MAN--OH, DUDE.
(Penny) YEAH, BUT, YOU KNOW, I THINK AT THIS POINT
IN A COMPETITION WHEN IT'S "CHOPPED" ALL-STARS,
THEY--THEY ARE GOING TO RAISE THAT BAR.
THEY EXPECT US TO BRING SOME SERIOUS, SERIOUS FOOD
TO THE KITCHEN.
I THOUGHT CHEF VIC DID A WONDERFUL JOB
OF MAKING SOMETHING SORT OF RUSTIC.
HE COOKED DOWN THAT WHITE WINE WITH THE GARLIC,
AND IT BECAME THIS SORT OF HOMEY DISH.
I LOVE WHAT HE DID WITH THE TOMATO,
BUT I THOUGHT HIS CLAM WAS A LITTLE OVER.
I THINK THAT CHEF PENNY'S DISH WAS REALLY WONDERFUL.
SHE MANAGED THAT SHRIMP PASTE
I AGREE.
AND ALSO GAVE US NO GRITTY CLAMS,
'CAUSE CHEF PENNY DECIDED TO CHOP THEM UP.
THE ONE GRIPE THAT I HAVE--
JUST THAT THERE WERE A LOT OF CURRANTS IN THAT DISH.
I WAS ALSO FLOORED BY JUSTIN.
I ALWAYS GET REALLY WORRIED WHEN SESAME OIL COMES TO THE TABLE
AND HOT SAUCE, BUT HIS DISH
WAS SO WELL-BALANCED.
THE ONE MISSTEP IN JUSTIN'S PLATE
WAS THE AMOUNT OF GRIT AND SAND
THAT HE REALLY MANAGED TO CAPTURE.
WHAT I LOVED ABOUT CHRIS' PLATE
WAS HIS COOKING OF THOSE RADISHES.
I MEAN, THEY WERE REALLY DELICIOUS,
BUT CHRIS' DISH WAS OVERPOWERED WITH TRUFFLE OIL.
THERE WAS NO PLACE FOR TRUFFLE OIL IN THAT DISH.
I'M DEFINITELY NERVOUS. I DON'T WANT TO GO HOME.
I WANT TO WIN THIS FOR MY MOM.
(Penny) I'M FEELING REALLY GOOD.
MY DISH IS WONDERFUL, AND YOU KNOW WHAT?
BEING MIDDLE EASTERN, YOU CAN NEVER HAVE ENOUGH CURRANTS.
♪♪
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
CHEF CHRIS, YOU'VE BEEN CHOPPED.
JUDGES.
CHRIS, I THINK YOU MADE A REALLY GOOD DISH.
THE ONE MISSTEP THAT YOU MADE WAS THE OVERPOWERING FLAVOR
OF THE TRUFFLE OIL.
IT WAS REALLY THE REASON WHY WE CAN'T MOVE YOU FORWARD.
CHEERS.
THANK YOU, CHEF.
(Chris) IT'S FRUSTRATING TO GO DOWN OVER TRUFFLE OIL,
BUT THIS IS "CHOPPED" ALL-STARS.
A LITTLE MISTAKE CAN SEND ME HOME.
I GOT MY MOM'S ORGANIZATION OUT THERE,
AND I EXEMPLIFIED MATURITY. THE JUDGES SAW IT,
AND THEY'LL SEE ME AGAIN.
YOU'VE MADE IT TO THE SECOND ROUND.
CHEF VIC, CHEF PENNY, CHEF JUSTIN,
PLEASE OPEN YOUR BASKETS.
AND FOR THE ENTRéE ROUND, YOU MUST USE...
(laughing)
(Vic) I HAVEN'T SEEN
STRAWBERRY LEATHER SINCE MY LUNCHBOX DAYS.
30 MINUTES ON THE COUNTDOWN CLOCK...
STARTING NOW.
(Vic) RIGHT NOW, I'M THE TARGET HERE,
BUT JUSTIN AND PENNY ARE GONNA HAVE A HARD TIME TAKING ME DOWN.
THIS IS WHAT I WANT MORE THAN ANYTHING.
FOR THIS DISH, I'M THINKING MEAT AND POTATOES ALL THE WAY.
BLACKENED CULOTTE STEAK OVER SOME SWEET POTATO,
BACON, AND GREEN ONION HASH,
AND I'M GONNA TOP IT WITH MY OWN CUSTOM-MADE STEAK SAUCE.
PART OF THE REASON WHY I'M COMPETING
IS BECAUSE MY MOTHER IS INFLUENCING ME FROM UP THERE.
SHE MIGHT NOT BE VISIBLE, BUT HER SOUL IS HERE.
IF SHE COULD PHYSICALLY COME DOWN AND TELL ME SOMETHING,
I KNOW IT WOULD BE, "SON, KEEP DOING WHAT YOU'RE DOING,
"BECAUSE YOU'RE TAKING MOUNTAINS
AND YOU'RE MOVING THE HELL OUT OF 'EM."
I COULD JUST TASTE THE $50,000.
IMMEDIATELY, I WANT TO BRING A LITTLE BIT
OF THAT MIDDLE EASTERN QUALITY TO MY DISH,
SO I DECIDE TO GO WITH A MOROCCAN STYLE.
I GET DRIED PEARS, MOLASSES, CINNAMON,
GARLIC POWDER, AND TURMERIC
AND START CREATING THIS GORGEOUS SAUCE,
AND I'M GOING TO DO A MASHED OKINAWA SWEET POTATO
AND SPOON IT ON THE PLATE.
IT'S GONNA BE GORGEOUS.
(Justin) I'M REALLY PROUD OF MY RAZOR CLAMS.
IF I CAN CONTINUE TO COOK LIKE THIS, I'M CONFIDENT
THAT I'LL BE BRINGING HOME THE MONEY FOR MY CHARITY.
I AM DOING A GRILLED CULOTTE STEAK
OVER AN OKINAWA SWEET POTATO PURéE.
I'M GONNA WILT THE TURNIP GREENS WITH A LITTLE BIT OF BACON
AND GRAIN MUSTARD.
BEING ON "CHOPPED," I FEEL LIKE I'M WHERE I'M SUPPOSED TO BE.
I WAS MADE FOR THIS.
JUDGES, NOW IT'S TIME FOR A LITTLE QUIZ FROM THE BUTCHER.
WHAT'S A CULOTTE STEAK?
RIGHT.
AND IT'S SORT OF THE TOP PART OR THE CAP PART OF THE SIRLOIN.
(Penny) SO I KNOW THAT I WANT TO GET THE STEAK
ALL THE SAME THICKNESS,
AND I DON'T SEE A MEAT POUNDER ANYWHERE,
AND I LIKE TO USE MY FINGERS.
SO I START TAPPING AWAY
AND JUST, LIKE, THINNING OUT THE BEEF.
WHAT IS CHEF PENNY DOING? IS SHE USING HER FINGERS?
SHE'S BEATING THE MEAT.
THAT'S HARD-CORE.
(Justin) I SEE PENNY POUNDING
THE EVER-LOVING (bleep) OUT OF THE STEAK,
AND THEN COOKING IT OFF VERY EARLY ON IN THE COMPETITION,
AND INSTANTLY KNOW THAT IT'S GONNA END UP OVERCOOKED,
I MEAN, PERIOD.
BEHIND.
I WOULD NEVER POUND A STEAK LIKE THAT EVER FOR ANY REASON,
SO I JUST GET A GOOD SALT-PEPPER CRUST ON IT
AND SEAR IT OFF. I'M FEELING REALLY GOOD.
(Scott) SO THE ONE THING I DO WANT TO POINT OUT
ABOUT THAT STRAWBERRY LEATHER IS THAT IT'S MADE
(Amanda) RIGHT.
SO WHAT HAPPENS IS THE WATER GOES OUT,
THE FLAVORS ARE CONCENTRATED,
AND YOU GOT TO BE REALLY CAUTIOUS.
IT'S VERY DIFFICULT TO WORK WITH.
(Vic) STRAWBERRY LEATHER, I'M THINKING, SAUCE.
WHY NOT GET SOME SHERRY WINE VINEGAR
AND ADD THE STRAWBERRY LEATHER INTO IT?
THINK ABOUT IT--A BUTTERY SAUCE OVER A BLACKENED STEAK
OVER HASH? COME ON. WE'RE EATING GOOD.
CHEFS, YOU'RE COMING UP ON YOUR 10-MINUTE MARK.
(Penny) BESIDES THE TITLE OF WINNING "CHOPPED" ALL-STARS,
I'M HERE TO SHOW PEOPLE THAT I'M NOT A VILLAIN.
ON "FOOD NETWORK STAR,"
I GOT SUCH A BAD REPUTATION.
I DON'T KNOW THAT YOU REALLY NEED, LIKE, A WHOLE OTHER BOTTLE
OF WHITE WINE VINEGAR FOR WHAT?
IT'S HARD WHEN PEOPLE COME AT YOU
AND THEY THINK THAT YOU'RE JUST MEAN AS CAN BE,
BUT THAT'S NOT WHO I AM.
I AM REAL. I AM GENUINE.
IT'S ALL ABOUT GIVING BACK OF YOURSELF,
SO MY CHARITY IS SO MUCH ABOUT EMPOWERING WOMEN
AND GIVING THESE WOMEN A HAND UP.
WHEN I COOK, I TRY TO BE FOCUSED, CALM, CONCISE.
THAT'S THE ONLY WAY THAT YOU CAN WIN THIS ALL-STAR COMPETITION,
SO I'M MANAGING MY SECONDS AT THIS POINT.
I WANT TO PURéE THE SWEET POTATOES.
I PLUG IN THE FOOD PROCESSOR...
OH, COME ON.
AND IT DOES NOT WANT TO TURN ON.
(scoffs) COME ON.
COME ON. REALLY?
OH, HERE. HANG ON.
I'M LOSING ABOUT A MINUTE TO A MINUTE AND A HALF ON THIS,
WHICH IS ADDING TO MY, YOU KNOW, PANIC AND STRESS LEVEL.
I DON'T WANT THIS FOOD PROCESSOR TO GET IN THE WAY OF ME WINNING.
THIS MEANS EVERYTHING TO ME.
(Ted) ALL RIGHT, CHEFS, YOU'RE DOWN TO FIVE MINUTES.
(Vic) THE HARDEST THING ABOUT THIS BASKET--THOSE TURNIPS.
IT'S CRISPY. IT ALMOST REMINDS ME OF A RADISH.
I DON'T WANT TO OVERSEASON IT,
'CAUSE I HAVE SO MANY DIFFERENT THINGS GOING ON IN THAT DISH,
SO I SLICE IT THIN AS A COOL GARNISH ON TOP.
(Penny) I'M DOING THE TURNIPS WITH OLIVE OIL,
BALSAMIC VINEGAR, AND A LITTLE BIT OF MINT
TO JUST KIND OF GIVE A POP OF FRESH FLAVOR.
IT'S JUST PERFECT.
(Ted) AND ONE MINUTE LEFT, CHEFS.
(Justin) THAT WHOLE FOOD PROCESSOR INCIDENT,
IT COST ME, AND NOW I'M PAYING FOR IT.
(Amanda) COME ON, YOU GUYS.
ALL THE ELEMENTS HAVE TO BE ON THE PLATE.
I HAVE SECONDS LEFT TO PLATE. MY HEART IS RACING.
I WANT TO GET TO THE FINALE SO BAD.
THE CLOCK DOES NOT WAIT EVEN FOR ALL-STARS, CHEFS.
TEN, NINE, EIGHT,
SEVEN, SIX, FIVE,
FOUR, THREE, TWO, ONE.
(sighs)
WHEW!
(Penny) THE DISH LOOKS AWESOME. THE POTATO IS SO TASTY.
THE SAUCE IS SO PERFECT. IT'S ON POINT.
(Justin) YOU KNOW, IN OVERALL CONSIDERING THE CIRCUMSTANCE,
I'M PRETTY HAPPY.
I LOOK OVER AT PENNY AND SEE A DEAD GRAY STEAK ON A PLATE.
YOU KNOW, ANOTHER ROUND IN THE BAG.
♪♪
♪♪
FOR THIS ALL-STARS ENTRéE ROUND,
YOU HAD TO USE CULOTTE STEAKS, OKINAWA SWEET POTATOES,
TURNIPS, AND STRAWBERRY LEATHER.
WHAT DO WE HAVE, CHEF PENNY?
WELL, I WANTED TO BRING THE FLAVORS OF MOROCCO.
I PAN-SEARED THE STEAK, AND I DID A GLAZE
WITH RED ONION, KALAMATA OLIVES, THE STRAWBERRY LEATHER,
AND A MASHED OKINAWA SWEET POTATO.
WELL, I REALLY ENJOY THE-- THE COARSENESS OF THE MASH.
IT STANDS UP TO THE MEATINESS OF THE STEAK.
(Amanda) I AGREE, AND I LOVE WHAT YOU DID WITH THE ONION,
BRINGING IT WITH THE MOLASSES
AND THEN THE SALTINESS OF THE OLIVE.
THAT'S SUCH A GREAT COMBINATION,
AND THEN WITH THE MINT ON THE TURNIPS,
THAT IS VERY MIDDLE EASTERN.
I HAVE TO SAY THE FLAVORS THAT YOU DEVELOPED,
THE APRICOTS AND THE STRAWBERRY LEATHER
AND THE OLIVES, AS WELL, I-I LOVE IT.
I THINK IT'S DELICIOUS.
BUT THE MEAT FOR ME IS WELL-DONE,
AND I MEAN OVERCOOKED.
YOU KNOW WHAT? UM, YOU GET SO SCRAMBLED FOR TIME,
BUT I MADE SURE THAT I GOT THE PIECES THAT WERE MORE MOIST
AND, YOU KNOW, LESS OF THE ONES THAT WERE DRIER.
THANK YOU.
SO THAT'S GONNA BE THE GRILLED CULOTTE STEAK
OVER THE OKINAWA SWEET POTATO PURéE.
I'VE GOT THE GREENS THAT HAVE BEEN, UH, LIGHTLY WILTED
WITH A LITTLE BACON, BUTTER, AND SALT.
(Aarón) WELL, I THINK YOU DID A COUPLE GOOD THINGS HERE.
THANK YOU.
IT'S COMPLETELY DIFFERENT FROM PENNY'S PURéE
IN THE SENSE THAT IT'S VELVETY, IT'S SMOOTH.
IT ACTUALLY GOES WELL WITH THE TURNIPS. I REALLY LIKE THAT,
'CAUSE THE TURNIPS GIVE YOU SOME CRUNCH.
MY ONE BIG ISSUE IS THE BACON IS VERY FLACCID.
IT'S NOT COOKED OUT,
AND THEN I THINK THIS SAUCE IS-- IT'S VERY SWEET.
THE COMBINATION OF THE STRAWBERRY LEATHER
AND THE BALSAMIC ARE-- ARE VERY AGGRESSIVE.
(Amanda) BUT I LOVE THE GREENS SO MUCH.
THEY'RE MY FAVORITE PART OF THIS DISH.
THEY'RE REALLY FINESSED, BUT I THINK YOU AND PENNY
NEED TO GET TOGETHER IN YOUR STEAK COOKING,
BECAUSE YOURS IS A LITTLE UNDER.
ALL RIGHT, CHEF JUSTIN, THANK YOU.
AND NOW CHEF VIC.
I DID A BLACKENED SEASONING ON THE CULOTTE.
I MADE A HASH OUT OF THE SWEET POTATOES,
TOSSED IT IN WITH THE BACON AND BUTTER.
I MADE A SAUCE OUT OF THE STRAWBERRY LEATHER
TO PUT OVER THE HASH AND TRY TO MAKE IT, LIKE,
AN ALL-AMERICAN DISH.
I LIKE THE FACT THAT YOU LEFT IT WHOLE,
'CAUSE YOU REALLY MAINTAINED THE INTEGRITY IN THE JUICES.
I LOVE THE BACON 'CAUSE YOU COOKED IT OUT.
THANK YOU.
BUT I'M NOT LOVING THE HASH.
IN MY MIND, HASH, THERE'S SOME CRISPINESS TO IT,
BUT THERE'S ALSO SOME SOFTNESS,
AND ALL THE FLAVORS ARE TOGETHER.
WHEN I'M EATING THIS, I'M GETTING
A CRISPY PIECE OF POTATO, AND THEN I'M GETTING SOME BACON.
IT'S NOT--
TOGETHER.
HOW DO YOU FEEL ABOUT THE TEMPERATURE OF THE STEAK?
I DON'T THINK SO.
I THINK YOU OVERCOOKED IT. I THINK YOU STARTED IT TOO SOON.
YOU'RE WELCOME.
THANK YOU, CHEFS. WE'LL SEE YOU BACK HERE SHORTLY.
ESPECIALLY 'CAUSE WE DIDN'T WIN "FOOD NETWORK STAR,"
AND THAT MAKES ME WANT TO WIN "CHOPPED" ALL-STARS
(Justin) OH, WE ALL HAVE SOME-- YOU KNOW, THAT FIRE IN US
YEAH.
EXACTLY.
NO WAY.
GAME IS ON...
TILL GAME IS OVER.
SO ESSENTIALLY THREE PLATES OF MEAT AND POTATOES.
WERE THEY ABLE TO ELEVATE THAT CONCEPT?
PENNY JUST ANNIHILATED HER MEAT.
I AGREE WITH YOU. SHE REALLY COOKED THAT STEAK.
I MEAN, IF YOU DROPPED A LITTLE BIT OF WATER ON PENNY'S PLATE,
(laughing) IT WOULD.
THAT BEING SAID, WHAT SHE MANAGED TO DO WITH THE SPICES,
WITH THE MOLASSES, WITH THE DRIED APRICOTS,
AND WITH THE OLIVES, IT JUST STUCK WITH ME
AND IT MADE ME THINK,
I WANT TO TASTE MORE OF WHAT SHE HAS TO MAKE.
JUSTIN'S STEAK WAS SEVERELY UNDERCOOKED,
AND ALSO, I COULDN'T GO BACK FOR ANOTHER BITE
YES, IT WAS ALL STRAWBERRY,
BUT THOSE TURNIP GREENS WERE DELICIOUS.
THEY HAD TEXTURE TO THEM.
WELL, I THINK WHAT SAVED CHEF VIC
WAS THE FACT THAT HE LEFT HIS STEAK WHOLE,
SO IT DIDN'T MAKE YOU FOCUS ON ITS COOKING TEMPERATURE.
AND I THINK CHEF VIC DID A REALLY GOOD JOB
IN MAKING THE STEAK SAUCE--
THIS HINT OF ACID WITHOUT IT BEING IN-YOUR-FACE STRAWBERRIES.
BUT HIS HASH, IT WAS MORE LIKE CRISPY CHIPS
I AGREE.
(Vic) I THINK I SET THE BAR A LITTLE HIGHER
THAN EVERYBODY ELSE ON THIS ONE AND USED A LOT MORE ELEMENTS
AND I TOOK MORE OF A CHANCE.
(Justin) PENNY AND VIC ARE NOT AT THE LEVEL IN WHICH I COOK.
I THINK UNDERCOOKING A STEAK IS FAR LESS OF AN OFFENSE
THAN OVERCOOKING A STEAK.
♪♪
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
(groans)
JUDGES.
CHEF JUSTIN, THE SAUCE WAS CLOYINGLY SWEET.
THERE WAS NO OTHER DIMENSIONS OF FLAVOR
OTHER THAN THE STRAWBERRY LEATHER,
WHICH WAS VERY STRONG AND OVERPOWERING,
AND THOSE WERE THE REASONS THAT WE HAD TO CHOP YOU TODAY.
IT WAS AN HONOR TO COOK FOR YOU ALL.
I'M SAD THAT THIS IS THE LAST TIME I'LL BE DOING THAT,
FOR NOW, ANYWAY.
PLEASURE.
YOU DID WELL.
(Justin) DAMN IT.
THIS IS NOT HOW THIS WAS SUPPOSED TO GO DOWN.
PENNY AND VIC ARE NOT EVEN CLOSE TO THE SAME LEVEL OF COOKING.
LIKE, THEY'RE--NO, THEY'RE--
NO, NO, NO. NOT AT ALL.
DAMN IT.
FACE-TO-FACE-- CHEF PENNY, CHEF VIC.
IN A STARE-DOWN. ANYBODY GONNA FLINCH?
YOU SAID YOU WERE GONNA TAKE ME OUT IN THE BEGINNING,
LOOKING FORWARD TO IT.
PLEASE OPEN 'EM UP.
THE MANDATORY INGREDIENTS FOR THE FINAL ROUND...
OKAY, WE'LL SEE WHAT HAPPENS. (sighs)
30 MINUTES FOR THE FINAL ROUND.
CLOCK STARTS NOW.
JUDGES, SOON WE WILL KNOW WHICH ONE OF THESE FOOD NETWORK STARS
IS GOING TO THE FINALE, BABY.
I DON'T REALLY DO DESSERTS THAT OFTEN,
BUT I'VE GOT TO WIN THIS $50,000 FOR ST. JUDE'S RANCH.
THEY'RE REALLY DEPENDING ON ME.
SO I'M THINKING BREAD PUDDING.
THERE'S THAT BIG, BEAUTIFUL LOAF OF BRIOCHE JUST STARING AT ME.
SO CUT OFF THE ENDS,
SATURATE IT IN BUTTER, AND KIND OF STICK IT IN A SOUFFLé CUP.
THEN I CAN THROW IT IN THE OVEN.
(Penny) I WANT THIS SO BADLY.
I WANT THIS FOR THE GRAMERCY HOUSING GROUP.
I WANT THIS FOR REDEMPTION. I WANT THIS TO SAY,
"YOU KNOW WHAT? I DO BELONG ON THIS NETWORK."
I AM MAKING A WHITE APRICOT STUFFED PHYLLO DOUGH
WITH A MASCARPONE AND HEAVY CREAM YOGURT SAUCE.
YOU KNOW, WHITE APRICOTS ARE JUST
A DIFFERENT TYPE OF APRICOT.
THEY'RE A LITTLE BIT SWEETER AND EXTREMELY FRAGRANT,
SO I'M LOOKING FORWARD TO TURNING IT
INTO SOME KIND OF CARAMELIZED FRUIT.
(Ted) JUDGES, BLUE CORNMEAL, BACON BITS, WHITE APRICOTS,
MANGO CHUTNEY-- SOUNDS LIKE DESSERT TO ME.
WELL, YOU KNOW, THE BLUE CORNMEAL IS TRADITIONALLY USED
A LOT IN SOUTHWESTERN COOKING. IT'D MAKE GREAT PANCAKES.
I THINK YOU'VE GOT TO USE THE BLUE CORNMEAL
IN MAKING SURE THAT IT SHINES. IT SHOULD BE YOUR FLOUR.
(Vic) MY VISION FOR THIS IS AN ENGLISH SUMMER PUDDING,
BUT WITH MY OWN SPIN ON IT--
CRISPY BREAD WITH RICOTTA CHEESE THAT'S VERY SWEET,
AND THEN FRUIT THAT'S SLOWLY COOKED IN, LIKE, THE LIQUEUR.
SO LET ME INCORPORATE SOME BERRIES WITH THE APRICOT
AND MAKE A NICE FILLING,
AND I'M GONNA USE THE BLUE CORNMEAL AS A BINDER,
BECAUSE IT'LL TIGHTEN UP THE RICOTTA CHEESE A LITTLE BIT.
THE CHUTNEY AND THE BACON IS THE HARDEST THING
ABOUT THIS BASKET,
SO I'VE GOT TO FIGURE OUT A WAY TO SNEAK IT ON IN THERE.
(Penny) I START OFF BY DREDGING THE APRICOTS
WITH THE BLUE CORNMEAL
AND SAUTé IT UP WITH SOME BUTTER.
AS THAT'S COOKING, I GO FOR THE PHYLLO DOUGH,
AND I IMMEDIATELY MAKE PHYLLO CUPS.
I'M NOT A PASTRY CHEF, BUT ON "FOOD NETWORK STAR,"
I DID WIN THE DESSERT CHALLENGE, AND I MADE A RICE PUDDING,
AND IT WAS A HIT, SO I GOT THIS ONE.
AND, CHEFS, YOU HAVE 20 MINUTES LEFT ON THE CLOCK.
(Vic) I START ADDING MY RICOTTA CHEESE MIXTURE
TO THE BREAD IN THE CUP.
THEN I ADD MY FRUIT.
THEN IT'S TIME TO THROW THOSE BAD BOYS IN THE OVEN.
I FIGURE 25 MINUTES TO BAKE 'EM,
AND I GOT ABOUT 20 MINUTES,
SO I'M DEFINITELY TAKING A CHANCE HERE.
MANGO CHUTNEY HAS A LOT OF SAVORY INGREDIENTS IN IT--
GARLIC, GINGER, SOME SAVORY SPICES.
I THINK YOU'RE GONNA HAVE TO WORK VERY HARD
TO BALANCE THAT OUT WITH SOME SWEETNESS.
(Penny) I DECIDE TO COOK UP THE MANGO CHUTNEY,
RENDER OFF SOME OF THE BACON BITS,
PUT SOME LIME JUICE IN THERE, TAKE THE STRAWBERRIES AND HONEY
TO SWEETEN IT UP.
(Amanda) OOH.
HELLO!
SHE'S DOING THE FOOT-OVEN DOOR MOVE.
AND, CHEFS, YOU HAVE
TEN MINUTES LEFT ON THE CLOCK-- TEN MINUTES.
(Vic) I'M ALSO GONNA MAKE A DUO OF SAUCES.
FIRST, A NICE LITTLE
BRANDY LIQUEUR GLAZE,
AND THEN THIS MANGO CHUTNEY STUFF--
MAYBE IF I ADD THE BACON TO THE CHUTNEY.
I FIGURE FRUITY, SAVORY, BACON-Y, FATTY--
THIS COULD POSSIBLY WORK.
AND, CHEFS, YOU NOW HAVE FIVE MINUTES LEFT ON THE CLOCK.
(Vic) AS TIME'S TICKING AWAY,
I REALLY HAVE ST. JUDE'S RANCH ON MY MIND,
BECAUSE I CAME HERE TO REPRESENT THEM.
I REALLY NEED TO GET THIS DONE FOR THEM.
(Ted) ONE MINUTE LEFT, CHEFS.
(sighs)
IT'S INTENSE IN HERE. THEY CAN SMELL A SPOT IN THE FINAL ROUND.
(Penny) I'M FEELING REALLY GOOD.
I ALREADY HAVE IN MIND GOING UP AGAINST THE BIGGER STARS
OF "IRON CHEF" AND THE FOOD NETWORK HOSTS
AND THE "CHOPPED" JUDGES.
CHEFS, WE ARE SECONDS FROM THE END OF THE THIRD COMPETITION
IN OUR ALL-STARS TOURNAMENT.
TEN, NINE, EIGHT,
SEVEN, SIX, FIVE,
FOUR, THREE, TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
(sighs)
PENNY'S DISH LOOKS VERY CREATIVE,
BUT I REALLY FEEL THERE'S JUST TOO MUCH PHYLLO DOUGH
FOR THAT LITTLE BIT OF STUFF IN THE MIDDLE.
(Penny) I'M DOING GREAT.
IF THE "IRON CHEF" PRODUCERS ARE WATCHING,
THAT'S WHAT I WANT NEXT-- "IRON CHEF AMERICA."
♪♪
YOU WERE GIVEN MANGO CHUTNEY, WHITE APRICOTS,
BLUE CORNMEAL, AND BACON BITS,
SO PLEASE TELL US WHAT YOU CAME UP WITH, CHEF VIC.
WHAT I DID WAS MY TAKE ON A SUMMER PUDDING.
I INCORPORATED THE BLUE CORNMEAL
INTO THE RICOTTA CHEESE, POURED IT INTO THE BREAD,
AND THEN I ADDED THE FLAMBéED FRUIT,
AND THEN YOU HAVE YOUR TWO SIDE SAUCES.
I LOVE WHEN FRUIT EXPLODES WHEN IT COOKS,
AND THE YOGURT REALLY HELPS AID THE TARTNESS OF THE FRUIT.
THANK YOU, CHEF.
I HAVE TO SAY I THINK IT'S AN AMAZING IDEA.
BY DREDGING THAT BREAD WITH ALL THAT BUTTER,
PUTTING IT IN THIS RAMEKIN AND FILLING IT
WITH THIS BERRY MIXTURE WITH THE WHITE APRICOTS--
GREAT IDEA.
HOWEVER, THE BREAD DIDN'T GET CRISPY.
AND I NEED YOU TO TALK TO ME ABOUT THE CHUTNEY.
I ADDED A LITTLE ORANGE ZEST, THE BACON.
THERE'S A LOT OF SAVORY ELEMENTS IN THERE.
IT'S SORT OF LIKE POURING MARINARA SAUCE
INTO YOUR SUMMER PUDDING.
THANK YOU.
LAST DESSERT, CHEF PENNY.
WHAT I'VE MADE FOR YOU TODAY
IS A BEAUTIFUL PHYLLO CUP.
INSIDE, YOU HAVE A YOGURT, MASCARPONE CHEESE,
AND HEAVY CREAM WITH SOME HONEY.
I LOVE THE USAGE OF THE CORNMEAL.
I THINK IT WAS VERY CREATIVE TO COAT THE APRICOT WITH IT,
AND I DO LIKE THAT YOU WERE ABLE TO CHANGE THE CHUTNEY
AND ADD HONEY TO GET AWAY FROM SOME OF THAT SALT.
I THINK THE CHUTNEY IN THIS BASKET
WAS THE HARDEST INGREDIENT TO WORK WITH,
AND YOU MADE IT PALATABLE FOR DESSERT.
YOU DID A GOOD JOB OF MAKING THIS PHYLLO CUP LOOK BEAUTIFUL,
BUT IT TASTES, UH, LIKE NOTHING.
BECAUSE THERE WAS SO MUCH FLAVOR IN THE CHUTNEY AND THE CREAM,
I THOUGHT THAT I DON'T NEED TO ADD ANOTHER LAYER OF FAT
AND ANOTHER LAYER OF SUGAR.
I THINK IT'S A MATTER OF TASTE ON THAT ONE.
IT'S NOT NECESSARILY A MATTER OF TASTE.
ALL RIGHT, LET'S-- LET'S BE CLEAR, OKAY?
BECAUSE YOU'RE GONNA TRY TO TALK YOUR WAY AROUND IT,
AND THIS IS NOT TO BE TALKED YOUR WAY AROUND.
THIS IS WHAT I GET ON MY PALATE. IT'S NOT FUN.
UNDERSTOOD.
OKAY, ONE LAST WAIT
AND ONE ALL-IMPORTANT DECISION LEFT.
PLEASE STEP OUT, CHEFS. THANK YOU.
THANK YOU. THANKS.
(Vic) IT COULD GO EITHER WAY RIGHT NOW.
YEAH.
UM, BUT IF ANYONE HERE IS GONNA LOSE, THAT'S HOW YOU LOSE--
YEAH.
NOT BY A LONG SHOT.
VIC'S DESSERT HAD SOME GOOD FLAVOR HAPPENING
INSIDE OF THE LITTLE RAMEKIN.
IT JUST WASN'T COOKED THROUGH ALL THE WAY,
AND THE CHUTNEY, IT WAS JUST AN UNPALATABLE, AGGRESSIVE
(Scott) I AGREE, AARóN.
HE DIDN'T EXECUTE IT VERY WELL, BUT HANDS DOWN FOR ME
THE MOST CREATIVE THING THAT I'D SEEN TODAY WAS THAT DESSERT.
CHEF PENNY WAS SUCCESSFUL WITH TWO CHALLENGING INGREDIENTS
IN THAT DESSERT BASKET,
AND I JUST LOVE WHAT SHE DID
HOWEVER, THAT PHYLLO WAS NOT GOOD.
WHEN ANYTHING CRUMBLES LIKE THAT,
THAT'S THE WAY IT'S GONNA BE ON YOUR PALATE.
IT'S NOT GONNA WORK.
I THINK PENNY'S APPETIZER COURSE
WAS THE MOST CREATIVE THING WE SAW HERE TODAY.
TO EVEN THINK ABOUT HOLLOWING OUT THOSE GREEN GRAPE TOMATOES
AND FILLING THEM WITH RAZOR CLAM--UNBELIEVABLE.
MM-HMM.
VIC DID A GREAT JOB IN THE FIRST COURSE
BY MAKING THIS WHITE WINE SHRIMP PASTE BROTH.
IT WAS SUCH A PLEASANT FLAVOR.
BUT I REALLY WISH THAT VIC HAD COOKED HIS RAZOR CLAMS LESS.
WITH CHEF PENNY'S ENTRéE,
THE MEAT WAS COMPLETELY OVERCOOKED,
BUT YOU HAD THAT LOVELY MOLASSES
GLAZY ONION SAUCE ON THE BOTTOM.
AND USING THE BLACK OLIVE AS SORT OF A SALTY COMPONENT
YOU KNOW, WHAT I LOVED ABOUT VIC'S ENTRéE,
I HAVE TO SAY, IS THAT SAUCE.
IT WAS REMINISCENT OF A STEAK SAUCE YOU WOULD FIND
IN ANY GOOD STEAK HOUSE. HE DID A GREAT JOB WITH THAT.
BUT SWEET POTATOES THAT HE PUT INTO IT WERE OVERCOOKED.
IT WAS NOT COMING TOGETHER AS A HARMONIOUS FLAVOR.
SO JUST ONE "FOOD NETWORK STAR" CHEF
CAN BE THE NEXT "CHOPPED" CHAMP.
YES.
YES, WE DO.
ALL RIGHTY, HERE WE GO.
(Vic) WHAT I DID WAS OUT OF THE BOX, AND IT WAS GOOD,
SO I REALLY FEEL LIKE I SHOULD WIN THIS.
(Penny) I THINK I'VE BROUGHT BOLD FLAVORS AND TEXTURES
TO MY DISHES--
DEFINITELY BETTER THAN WHAT VIC TURNED OUT.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
(crying) OH, MY GOD.
GIVE ME FIVE RIGHT NOW. GOOD JOB, SISTER.
(crying)
YES, SIR.
YOU'VE BEEN CHOPPED. JUDGES.
CHEF VIC AND PENNY, YOU SHOULD BOTH KNOW
HOW INCREDIBLY CLOSE THIS WAS,
AND TRULY YOU WERE ACTUALLY INCHING AHEAD
GOING INTO DESSERT.
OBVIOUSLY, THE MANGO CHUTNEY WAS A HUGE ERROR.
I JUST WANT TO THANK YOU GUYS.
IT'S BEEN A PLEASURE AND AN HONOR,
AND I'LL SEE YOUS AGAIN.
YEAH.
I THINK I SHOULD HAVE WON TODAY.
IT WAS VERY CLOSE, AND IN THIS CASE, TODAY WAS HER DAY.
THE GOOD THAT'S COMING OUT OF TODAY
IS THAT WE MADE MORE PEOPLE AWARE OF ST. JUDE'S RANCH.
I'M NOT UPSET AT ALL, YOU KNOW? I'M A GOOD SPORT.
AND THAT MEANS, CHEF PENNY DAVIDI,
THAT YOU ARE THE "CHOPPED" CHAMPION,
AND THAT WE WILL SEE YOU BACK HERE FOR THE ALL-STARS FINALE.
$50,000 FOR CHARITY ON THE LINE.
(voice breaking) THANK YOU. THANK YOU SO MUCH.
THOSE CHILDREN AND MOTHERS ARE GONNA BE SO HAPPY.
THANK YOU.
(Penny) IT IS SO AWESOME BEATING THESE GUYS,
BUT I'M HERE TO WIN THE $50,000.
I JUST HOPE THAT THE NEXT TEAM IN THE FINALE IS READY.
Closed Captions provided by Scripps Networks, LLC.