All-Star Finale | Chopped After Hours | Food Network

rolling this is fun no getting a word in edgewise with this one Jeffrey will talk for half an hour and then take a header all we have is to listen to you also has the longest sentence of any judge possible our judge is expertly taking on a memorable basket making it their own that's what's happening in the chopped kitchen after hours Scot Alex Jeffrey is always a blast when you all leave the judging table and come over and get to the stations and cook it's blast for you because you get the point laughs at us I think after all this time these might be my two favorite boyfriend that I have this is like an original kind of curvaceous yeah this is the beginning guys are original gangsters all right as you all will remember this was a very important basket this was the appetizer basket for our chopped all-stars finale so we have a fish carcass Tasso ham Calabrian chilies YUM and purple potatoes good products right great products Tasso ham fantastic ingredient as hams go it's a really great ham but it's actually very lean and very fat there's not a lot of marbling the fish carcass a lot of Americans would look at this as garbage this particular fish carcass Cod and a catfish head wait what's that called again god I love the way he says it went from Boston yeah the approach that I think a lot of people would take would be to make this into a broth but there's no time to develop the flavor of what that broth is might be important to consider to use the oil from this to add richness the ham and the potatoes when you cook it kind of bring it all together I am chomping at the bit to get my hands on this bed like I am dying to cook this that because this guy is just so darn cute I like how it's dripping all over my clothes can I sniff your fingers anytime you want all right let's get cooking I think Wade that's a cut pair I'd say cut all right 20 minutes on the clock and not a second more Jeffrey are you already cheating no okay I was getting balanced come on kid clock starts now Oh taste the cheese what see darling cheese with fish finding everything you need well could you get me an assistant I'll be your sister well there's fish shrapnel going on over here Ted can you get me something love oh yeah what would you like sir I'd like a macchiato hahaha can we please fly on a macchiato for iron chef zakarian alright chef is right ok Scott what's your plan here I am gonna make the soup of spring onions and ramps and a little garnish of shrimp meat from the fish carcass and Calabrian chilies and a little kind of sofrito out of the Tasso and the potatoes and make finishing liquid all right Scott can I get you a monkey and I'm cutting down on coffee okay Alex you're doing something really ambitious for an F ties around not your code that you use with contestants when they do something really dumb Ted you know people sometimes accomplish the impossible in here so let's see if you can do it I would not be one of those people Ted so I'm making the classic little French puff pastry appetizer which is called a bull along with a little hat where you bake it okay and then you open it and you stuff it and then you top it you put just the yolks on top of that well goes so that they get kind of nice and golden brown I'm trying to think about presentation right cuz I'm probably not gonna be cooking my dish and the clock runs out so I'm triggering whatever is on the plate if it looks good I can just judge myself and say that it was really good Otto judging give us that allowed is that permitted by the way she's been wrong before oh she's darling I'm out of here chef zakarian what's going down I'm making an elaborate pesto vegetarian soup with a little bit of fish carcass could give me a little more detail about this I'm just making it between a fish stew and a ratatouille sort of in a soup form Oh smells somewhat smoked where's that like that oh that's the toss on here you and Alex both have fennel fennel is the best right Alex I think so I mean I think it's got that real south of the France kind of feel to it that I think it doesn't surprise me the chef who's copying me as usual no I asked it for coffee okay let me see about chefs 14 minutes left on the clock could you go get me the mayonnaise yeah sure running an errand for Geoffrey the greatest urgent sought time did you grab the anchovies for me Ted you got a babe anchovies for Alex and a little mayo for chef cheesy oh I love this so much fun I missed this I aim to serve this is Scott's phone and I think he forgot to lock it so I'm just gonna send out a few emails wait over here I'm trying to relax what do you want hey Jeffrey the dials up 50 that's good tents only the beginning of the day we got plenty of time right on I'll keep you posted just under five minutes to go judges there's no way this is happening hmm Jeffrey that pesto's is it it's actually a furia beans and I'm gonna thicken the soup with that is the heat entirely from the Calabrian chilies yes hmm how's it going all right chef come on break it down for me what are you up to go I got tarragon beautiful spring onion French beans broccoli Tasso ham Peruvian potatoes Calabrian chilies Scott I would vision to say that you are in this I'm in a lot of things right now the weeds would be one of them all right judges one minute left on the clock Oh what the hell was that I'm plate look at you sir with a patented saffron swipe tennis ephram's why yes chef jeff says sit ten nine eight seven six so I don't like I don't like this at all let me go get truffle a tear out of here one Scott you keep on cooking time's up please step back whoo whoo give me some love right there mommy chef Alex yeah what they have we here I made a Bulova with potatoes fish and Calabrian chilies and a little bit of ham this is beautiful I took meat from the throat and the belly flap of the fish and I poached it in cream and then I mixed it together with the ham Bon Appetit Alex what's this golden color and liquid bursa from the fish you know I wanted like the chunks of fish from the carcass I loved how you use that exam really thoughtful it looks heavy it's not I love whole Calabrian chili I love that I think it's great so deeply flavored a lot of heart that's what it feels like so this is spring onion soup with shrimp and purple potatoes yeah elegant beautiful to an elegant soup and I made a broth out of the fish carcasses and then I took the purple potatoes and I sauteed them with some of the cod carcass and some broccoli and some French beans this is incredible Scott mm-hmm it's very hard to get something vegetal and fish to work together because tarragon is so strong but the spring onion just softened it so nice like a little bit of the smoke from the Tasso also I love it cheers possible Thank You Jeffrey finally your macchiato sir well please be met hopefully no how's that your liking sir let's talk about it later that's a carrion what you got so I made a Calabrian vegetable stew the fish scraps and then I made a little fresh saffron aioli all that's good this is just you know scrape it out of the bowl with a crust bread delicious looking hey Olli really good with this I mean there's something good you base test he's 100% south of France I didn't use the Tasso ham I just use the fat so I scrape the fat off and I just fried everything in the fat the question is you brought sausage in from the pantry why wouldn't you use some of the hand cuz when you cook that ham it turns dry and chewy so I'll use the fat of a ham and sausage from those but you could also crisp that up I didn't think it belong here did Jeffrey meet the letter of the law here I think you're chopped door hit you on the way out see you later father knowing that all-star appetizer basket really shines when you guys cook those ingredients so special LZ a tick foodnetwork.com slash chopped is where you'll find more after-hours judges rounds check them out

Channel: Food Network

Views: 467,636

Keywords: finale, all-star, geoffrey zakarian, scott conant, alex guarnaschelli, appetizer, ted allen, chopped, food network, competitionfood network, food, cooking, recipe, how-to, how to make, tutorial, cook, chef, fn, directions, ingredients, eat, recipes, easy recipes, easy recipe, food network recipes, best, simple, quick, chopped after hours, chef competition, mystery ingredients, cooking challenge, chef challenge, how to cook, food challenge, food competition, maneet chauhan, marc murphy

Id: h2DkcUKGH0s

Length: 9min 36sec (576 seconds)

Published: Wed May 27 2015