Chopped After Hours: Burn for Worse | Chopped | Food Network

Khris Khris let me know how you gonna feel about this you ready I am I'm gonna take you down oh my gosh Mark Murphy is there anything you can't do Ted this is gonna be good I have a feeling he can't operate that camera I have a thing look you're in focus and oh I got you nose hairs wait yeah some of the very best baskets find their way into the best possible hands After Hours mark Alex Chris you're going to be creating an entree which means you'll have 30 minutes from these seemingly unrelated ingredients rack of lamb mint julep eggplant an apple spice cake so good news bad news not sure Ted I think that the number one problem with this basket among many is the rack of lamb and we see chefs come on and struggle to get things cooked and rested and sliced and cut people cook it hold and at the last minute they look at the clock they tack it up and throw it in the fryer so this is a really good basket I think for us to have to deal with because either we won't succeed and we'll prove once and for all that this can't be done or we will hopefully offer some constructive ways to attack this big piece of animal in a way that gets you cooked food on the plate in 30 minutes I have said I have high hopes and Alex and Marc know and also with this particular round of ingredients judging it salt there's no salt in any the land that we got so season season sees harsher we season them with authority wow that's a wonderful idea I think you should season it correctly can we just use the mint and drink the julep if you're Jeffrey you certainly you probably work if you're Jeffrey you would use the cup to present your lamb in and not use any of the contents okay well I imagine you probably know that you have exactly 30 minutes to do this right and I imagine you'll be unsurprised to learn that time starts now okay [Music] mr. Murphy what are you up to now I'm actually gonna make chops you've got quite a medley of her look at that I used the mint from the mint julep and I've got some thyme I've got some rosemary I forgot I wanted to take out the ice cubes oh I see thyme and rosemary by the way thyme and rosemary very traditional with lamb and very delicious and here he's really going strong with the herbs which i think is gonna be wonderful I'm taking that chop off because I'm not getting the right size through that bone away why'd you throw the bone away there's no meat on it no are you pounding this to try to make them the same thickness no it's it's it's I'm just trying to get my frustrations out now I want to get them all the same size so they're all gonna cook the same size [Music] yeah Alex what's going on with these bones I'm gonna do some breaded and fried bones Ted look at you look at you taking the eye off of that rack of lamb yeah I thought that'd be fun I like it and I think it's different and can you Alex can you talk about why is it that chefs in the chop why is it that chefs in the chopped kitchen are always trying to do something different from their opponents I mean I think that's how you can differentiate yourself you might not have the best dish but if you're the most creative with the basket ingredients you're gonna win there there you go there you go yeah focus him square on the basket ass always all right chefs less than 20 minutes on the clock Chris hi how are you sir great how are you Chris right here showing us one of the greatest flavors I think in all of cooking is the zest on the outside of a limit and I do a classic move chop move wait he just blew me off the oh that happens a lot yeah did Christmas just Chris ignoring you yep oh you know how you know how he gets his feelings hurt so you've got to get one of these little great little zester's little graders get the just the outside of the lemon only take off the yellow part and there are aromas in the skin of a lemon that are very different under that really amplify the flavor of the juices sorry I don't know I'm hearing I'm hearing Alex over there cursing everything all right over there Alex no I just broke the tomato basket what are you doing swinging from the tomato basket Cornish L all right what are you making here with this eggplant crisp red chillies polish and I'm gonna create some of this garlic on there and you've got myth you got free sale you got tomatoes heirloom tomato Shylock's beautiful stuff yeah I'm gonna try to make a salad believe it or not a salad with lamb on top and then the apple spice croutons okay that could have been dangerous all right so Alex Oh lamb with a charley horse people really misunderstand what anchovies should be used for oil I think it's it's on that classic umami list that no does is an underrated ingredient water a little bit of water yeah I hear you and I see of course your old favorite mustard sometime jalapeno are you going spicy no I want to get a little bit of jalapeno in with some sections of tomato test for like that kind of fresh juicy factor nice so I thought I would just take the inside seeds and use that in my vinaigrette with the lamp and that's that's a part of the tomato that people sometimes throw away right so you're saying I'm slumming for garbage and I agree it's the best part nose to tail cooking right there yes definitely [Music] we're gonna dump off Chris going for the double chops you're gonna get those things cooked through hi I'm Lucy I guess we'll see you got a rub on there no yeah a little bit stub mustard powder paprika the best of salt pepper Ted again with the hard job walking around and just yapping huh [Music] the grill got really really hot so I started getting a little flame I turned it off all I'm trying to do is get a nice sear don't want that fat to start melting and get a nice crispness on it then I'm gonna finish mopping the other [Music] [Music] [Music] [Applause] all right judges the clock tolls for thee this time ten nine eight seven six five four three five four three two one time's up folks please step nice job all right mark what do you have here so I made a little grilled romaine I made a couple Natha and some grilled lamb chops little squat that eat over we call them at a time but you can say all these Italian things see that means literally to burn the fingers and when you have a lamb chop they call them scottadito because you put them and you burn your fingers when you pick up the lamb chop and you eat them with your fingers oh I thought you were making the excuse for why you burned the lamb chop what do you what do you think my name is Scott calling it [Laughter] so what I did was I took the apple spice cake and I put it into the caponata where'd you like this again I love this I love the combination of the apple spice cake with the eggplant so nicely charred delicious all right chef Alex what do we have so I made lamb medallions with roasted eggplant with paprika and lamb bones Milanese what a great example of taking it off the bone doing two different things with the lamb this is fantastic and then you have a mint julep spice cake vinaigrette you know some people look an inch over like I don't know you know there's anchovies in it but here you don't you don't really know there's anchovies there's they're just there to help it along it's crunchy it's salty it's flavorful it's meaty Wow delicious of course well you got this looks beautiful okay I just kind of went very classic I just did a pan-roasted rack of lamb I'd rub the lamb with mustard paprika olive oil lots of salt and pepper but then I focus must manage is really on out of a salad there's Tomatoes there's croutons made out of the apple spice bread and then the eggplant by the way is underneath I love the way the rule am they'll have the Lambs cuz it looks like Sunday prime rib because I also have to commend you on the little pop of the the croutons mm-hmm three incredible takes on rack of lamb thank you so much chefs loved it thank you you I would our judges love to cook these after hours rounds so we let them then we post them at foodnetwork.com slash chopped [Music]

Channel: Food Network

Views: 240,568

Rating: 4.8746543 out of 5

Keywords: alex guarnaschelli, apple spice cake, best, chef, chef competition, chopped, chopped after hours, chris santos, competition, cook, cooking, cooking competition, cooking competitionfood network, directions, easy recipe, easy recipes, eat, eggplant, entree, fn, food, food network, food network recipes, food network show, how to make, how-to, ingredients, main dish, marc murphy, mint julep, mystery ingredients, quick, rack of lamb, recipe, recipes, scott conant, simple, ted allen, tutorial

Id: 0RMhM3hIiH8

Length: 9min 55sec (595 seconds)

Published: Thu Jul 20 2017