Ted Allen’s Chopped: Oui, Oui, Confit Recap 8-14-12

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Tonight on Chopped, Ted Allen introduces the four chefs that will be competing for $10,000 and the title of “Chopped Champion.” Duck confit, peanut butter, shrimp and grape jelly beans are among the mystery basket ingredients.

The judges for tonight’s competition are as follows;

  • Geoffrey Zakarian
  • Alex Guarnaschelli
  • Marc Murphy

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

  • Chef Bryon Peck – Chef and Restauranteur, Elizabeth’s Restaurant, New Orleans, LA
  • Chef Maria Katalina -Velez – Chef and Restauranteur, Mojito Cuban Cuisine, Brooklyn, NY
  • Chef John Simmons – Chef and Restauranteur, Firefly Tapas Kitchen and Bar, Las Vegas, NV
  • Chef Franco Baggio – Chef and Restauranteur, Caliu, New York, NY

Ted Allen told the Chefs that they will be judged on Creativity, Taste and Presentation and they must use all of the ingredients in the basket in some way.

APPETIZER ROUND
He tells them that they have 20 minutes to complete the round and has them open their baskets which includes the following ingredients;

  • Duck Confit
  • Unripe Mango’s
  • Couscous
  • Red Carrots

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

Chef John prepared Duck & Couscous Salad. The judges said the duck was prepared really well but the dish lacked personality and was too big for an appetizer.

Chef Bryon prepared Duck Rillettes w/ Couscous. The judges said the duck rillettes were really good but the plate had no carrots on it.

Chef Maria prepared Duck Ropa Vieja w/ Couscous. The judges said it was a very smart idea and the duck was good but the raw garlic in the couscous was overwhelming.

Chef Franco prepared Duck w/ Couscous, Mango & Carrots. The judges said the dish was lovely, the presentation was good but the dish needed something to pull it all together.

After careful deliberation the judges chopped Chef Bryon for the absence of carrots on his dishes.

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;

  • Okra
  • Pork Tenderloin
  • Peanut Butter
  • Canned Shrimp

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

Chef Maria prepared Grilled Pork Carnitas w/ Peanut Sauce & Shrimp Salad. The judges applauded her completing her dish despite cutting herself twice and thought her duck was flavorful though overcooked. The raw onion in her salad overpowered her dish.

Chef Franco prepared Pork Tenderloin Spice Rub w/ Potato’s and Okra. The judges said the use of pine nuts were a good idea but once again his dish lacked a sauce for the second time. They thought he played it safe.

Chef John prepared Roasted Pork Tenderloin w/ Spatzle Dumplings. The judges said he took quite a chance doing spatzle and it was a bit heavy but good. The pork was overcooked. The ingredients went well together.

After careful deliberation Chef Maria was chopped for the reasons above.

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;

  • Grape Jelly Beans
  • Wonton Wrappers
  • Sweet Potatoes
  • Buttermilk

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

Chef John prepared Sweet Potato Crepes w/ Jelly Bean Mouse & Crispy Wonton. The judges said the filling was delicious and creative but Alex disagreed. She did not like it at all.

Chef Franco prepared Sweet Potato Filled Wontons w/ Caramel Sauce. Alex thought it was the most successful dish of the day but the other two judges disagreed and said the wonton was under cooked though they liked the caramel. 

After careful deliberation of all of the dishes the judges chopped Chef John and Chef Franco gets the $10,000 and title of Chopped Champion. Alex got her way in this one because the other judges wanted Chef John to win the competition.

images courtesy of foodnetwork.com


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