Ted Allen’s Chopped: “Plenty Of Fish” Recap 3-13-12

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Ted Allen introduces the four Chefs that will compete for the $10,000 and title of Chopped Champion. Tonight the Chefs must use Indian Gourds in their appetizers, Lutefisk in their entrée’s and Chinese sausage in their desserts.

The Judges for tonight’s competition are as follows;

  • Aaron Sanchez
  • Scott Conant
  • Geoffrey Zakarian

The Chefs competing for the title and $10,000 tonight are as follows;

  • Chef Anthony Ricco
  • Chef Corwin Kave
  • Chef Shanna Horner O’hea
  • Chef Michael Jacobs

APPETIZER ROUND
Ted Allen told the Chefs they have 20 minutes to complete the round and has them open their baskets which includes the following ingredients;

  • Amber Ale
  • Frisee
  • Salmon
  • Kantola

After the Chefs completed their dishes they were presented to the Judges and given the following critiques;

Chef Anthony prepared Brown Butter Pan Roasted Salmon w/ Kantola Gastrique. The judges said the Gastrigue and salmon was good but there was too much salad on the plate for an appetizer.

Chef Corwin prepared Pan Seared Salmon w/ a Kantola & Ale Reduction. The judges said they could not taste the ale in the sauce and the sauce was too sweet. They also said their was too much food on the plate for an appetizer.

Chef Shanna prepared Pan Seared Salmon Salad w/ Soy & Ale Reduction. The judges said her presentation was spot on and her dish had good flavors going on. they also said her Kantola needed to be cooked more.

Chef Michael prepared a Pan Seared Salmon  w/ Frisee & Lardon Salad. The judges his Salmon was cooked perfectly but his dish was disconnected and did not come together.

After careful deliberation the judges chopped Chef Michael Jacobs for the reasons above.

ENTREE ROUND
Ted Allen told the Chefs they have 30 minutes to complete the round and has them open their baskets which includes the following ingredients;

  • Hazelnuts
  • Pinot Noir
  • Lutefisk (Aged Whitefish)
  • Lobster Mushrooms

After the Chefs completed their dishes they were presented to the Judges and given the following critiques;

Chef Anthony prepared Tossed Noodles w/ Lobster Mushrooms and Lutefisk. The judges said his dish was full of good flavor but it was one flavor and a bit too acidic.

Chef Corwin prepared Lutefisk Laska w/ a Fresh Herb Salad. The judges said it was delightful and elegant but was not quite an entrée.

Chef Shanna prepared Fried Lutefisk Cakes w/ a Wine Reduction sauce & Toasted Hazelnuts. The judges said she was the only one that prepared an actual entrée but her Cakes were raw in the middle. Her mushrooms were also rubbery.

After careful deliberation the judges chopped Chef Shanna Horner O’hea for the under cooked cakes.

DESSERT ROUND
Ted Allen told the Chefs they have 30 minutes to complete the round and has them open their baskets which includes the following ingredients;

  • Egg Roll Skins
  • Baby Eggplant
  • Gooseberries
  • Lapchang (Chinese Sausage)

After the Chefs completed their dishes they were presented to the Judges and given the following critiques;

Chef Corwin prepared Johnny Cakes filled w/ Gooseberries, Eggplant and Sausage and Citrus Salad topped w/ Fried Egg Roll Skins. The judges said the filling did not look appetizing but tasted good but the overall dish did not read like a dessert.

Chef Anthony prepared Carmalized Lapchang w/ Eggplant Compote and fried Egg Roll Skins. The judges said his dish was disjointed and over deconstructed but had good flavors throughout.

After careful deliberation of all of the courses the judges chopped Chef Anthony Ricco. Chef Corwin Kave won the $10,000 and the title of Chopped Champion.

images courtesy of foodnetwork.com


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