Last night's episode of "Chopped" offered four more chefs an opportunity to compete for the $10,000 and the very elusive title of a champion. Faced with mystery baskets of strange ingredients, they must create something that will appeal to the judges and also show off their culinary skills and creativity in the appetizer, entree and dessert rounds.
Competing in this episode are: Jared Braithwaite, executive chef of Layla in New York City, Shaquay Peacock, sous chef at the New York Times. Her brother Darius won twice on "Chopped" and has big shoes to fill. Furthermore, competing are Teah Evans, pastry chef at The Firefly in Manasquan, N.J. and Seth Gordon, executive chef at Dune Studios in Manhattan.
The first round appetizer mystery box contained: Calf Liver, Lemon Potatoes, Pickled Chinese Mustard Greens and Ranch Dressing. Seth made calf liver Napoleon with smashed potatoes using flour, eggs and parsley. Teah made sautéed calf liver with flatbread using carrots, sriracha and vinegar. Shaquay made calf’s liver mousse using apple, onion and cognac. Jared made calf liver steak with lemon potato puree using milk, garlic and shallots. The chef who was eliminated was Shaquay because the calf liver was not a good choice for a mousse.
The entree round contained: Quail, Sumac, Turnips and Peanut Crisp Candy Bars. Jared made grilled quail with roasted turnips using garlic, onion and maple syrup. Teah made crepes with pan-sauteed quail and turnips using eggs, flour and milk. Seth made sumac braised quail with sweet potato succotash using onion, bacon and butter. The chef who was "Chopped" in this round was Jared because his lentils were not cooked, and the quail was raw.
The dessert round included: Yuzu Marmalade, Whipped Cream Cheese, Hot Sauce and Corn Flakes Cereal. Seth made deconstructed scone with yuzu marmalade reduction using butter, sugar and dried apricots. Teah made sponge cake with cream cheese marmalade filling using eggs, flour and sugar.
The winner of the $10,000 and "Chopped" champion was Teah, who won the $1,000 and bragging rights for her excellent culinary skills.
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