- 9 hours ago
Chopped Castaways Season 1 Episode 5
Category
🎥
Short filmTranscript
00:00This is Chopped Castaways.
00:03Twelve elite chefs have been dropped on a remote tropical island,
00:07where basket ingredients are won by grit,
00:11and kitchens are built from the wild.
00:14In the end, all but one will be chopped.
00:20This is where the game completely shifts.
00:24Oh.
00:24You will form three new teams.
00:28Your cooking challenge is a blind relay.
00:32I was worried that he might do something insane.
00:35We need to tell James.
00:36We can't tell James anything.
00:38Telepathically, I hope he uses the cabbage.
00:42All three chefs from the losing team
00:44will be entering the gauntlet,
00:46and only one will survive.
00:49The steaks just got turned up real big.
00:53Chef John Paul, you may rejoin the other chefs.
00:55Congratulations.
01:02Last competition was a doozy.
01:05Competing against people that you call teammates
01:06just minutes before was difficult.
01:09I feel a little bit sad to see those guys go,
01:12but this is the name of the game.
01:14Morning, guys. How you doing?
01:16Hi, guys.
01:17Hi.
01:18The first few challenges were just, they were really hard for me.
01:21I just feel like everybody in the green team was really underestimating me,
01:24underestimating my ideas.
01:26But I'm really excited to continue to work with Aiden and Steph.
01:30I don't know how it's going to work because JP really doesn't have a team anymore.
01:34There were 12 of you when this journey began.
01:37Now there are only seven.
01:40Super proud of myself for making it this far.
01:42Truly just on grit and determination.
01:45Chefs, up until now you had teammates to rely upon.
01:50Well, the team aspect of the competition is over.
01:54Hear that.
01:55All right.
01:56It's good that way.
01:57I'm excited that now we're standing on our own.
02:00It's going to truly come down to, can you hang?
02:03Can you cook?
02:05And can you put up with the .
02:07For your first solo challenge, you'll be using a compass and a simple set of directions
02:12to locate your hidden baskets.
02:15I've never used a compass before.
02:17How exciting for me.
02:19If I'm being completely honest, I'm scared.
02:22The idea of using a compass to find something and pacing feet, I have no idea.
02:29Somewhere on this island, there are seven baskets.
02:33One for each of you.
02:34All four ingredients inside the seven baskets are the same.
02:38Navigate your path perfectly and you'll find your basket with ease.
02:42However, one wrong step can send you in the wrong direction.
02:47I was in the army for four years.
02:49I've trained with the compass.
02:51I'm feeling super confident that I'm going to do good on this challenge.
02:54Once you've located your basket, you'll run back to cook with whatever you find in the
02:59inside.
03:00First chefs back to camp have dibs on the fires and prep tables.
03:05Let's see how friendly everyone is now that you're on your own.
03:11Diabolical.
03:14Nobody can fall back on anyone else.
03:16Honestly, I'm feeling a little relieved by that.
03:18I can stop depending on others and just execute my food myself.
03:23You will have 75 minutes total to find your baskets and cook.
03:29Now that you're on your own, please remove your bandanas and hand them over.
03:33Always be a warning.
03:35Always be a warning.
03:35Always be a warning.
03:37Thank you, Chef.
03:37Thank you, Chef.
03:37Good luck today.
03:38Hey.
03:39Shackles are gone.
03:41And your time starts right now.
03:47Let's go, guys.
03:48Go.
03:50I get my compass and it says, turn south-southwest and travel 140 feet.
03:56Turn south-southeast and travel 250 feet.
04:00Go in the south-southeast direction, 547 feet.
04:05Making sure to count every single step in my head.
04:10This is west-northwest.
04:13I'm a hunter.
04:14I live out in the mountains.
04:17My sense of direction is going to guide me right to this basket.
04:2031, 32, 33.
04:26Turn south-southeast and travel 450 feet.
04:30Turn east-southeast and travel 100 feet.
04:34East-southeast from here.
04:36Finding this basket is so important so I have more time to cook my food.
04:41That's where I was.
04:43Over there.
04:48This is actually very challenging.
04:54If you make a mistake in the beginning...
04:57Doesn't make sense.
04:58...you're lost.
05:01Turn west.
05:02Logan looks like he's walking on a slack line.
05:05Look at him.
05:05He's just, like, very carefully going with it.
05:08So, growing up in Dominican Republic, there's a lot of secluded beaches that are not on Google Maps.
05:15So, we had to be able to tell distance.
05:25What?
05:28What?
05:31Amazing!
05:33Not only do I get all this extra time, I also get to pick where I want to work.
05:38I picked the station where I've been working throughout this competition.
05:41I feel really comfortable in this station.
05:43It's also really small, so I know I don't have to share it.
05:48This is such a great advantage for her.
05:51And more...
05:51Because she can choose whatever station she wants.
05:53I'm feeling exhilarated.
05:55I'm watching all the other chefs, and they look so lost.
06:09Chef Follette, let's see what you're cooking with.
06:14You've got guinea pigs.
06:16Wow!
06:17Oh!
06:18Oh!
06:19My God!
06:19It still has its head on and everything.
06:21I know this one.
06:22This is guava.
06:23Guava?
06:24I grew up eating guava, and they look really great.
06:27Roasted breadfruit seeds.
06:29Yum!
06:30Breadfruit seeds can be very dry and very bitter.
06:33But they have a nice flavor once they're roasted.
06:37And blood sausage.
06:39Okay.
06:41Your speed has given you an advantage.
06:44Don't let it go to waste.
06:45Okay.
06:50I'm gonna need some acid.
06:52I wanna make sure that I show the judges that I am here to stay.
06:56I'm gonna need some acid.
06:57I'm an island girl through and through, but I've also traveled around the world.
07:01I've worked in a couple of Mission Lee Star restaurants.
07:03Three Mission Lee Star in Spain, one Mission Lee Star in New York.
07:06And I've helped open more than 10 restaurants in Dominican Republic and Colombia.
07:11Recently, I helped open two restaurants in New York as well.
07:14I am 100% determined to win this competition.
07:17I just need to make sure that I continue to cook my best.
07:21Sorry, little fella.
07:22So, I am preparing a fire-roasted and braised guinea hen.
07:27Gross there, my friend.
07:28A honey guava sauce and honey glazed breadfruit seeds.
07:33That beautiful flavor.
07:34I wanna make sure that my sauce has a ton of flavor.
07:39I think the hardest part of this challenge is cooking that guinea hen just right.
07:44Guinea hen can be very, very dry.
07:46So, you have to make sure that you either braise it in a sauce or that you serve it with
07:52a very nice sauce.
07:53Yeah.
07:55Yeah.
07:55Okay, Papi, you're cooking.
07:57What the ?
08:01JP has gone back and forth on that beach for a long time now.
08:05I'm worried about JP.
08:07It's a lot of energy and he's far away.
08:09This is not easy.
08:10JP.
08:10The whole time, I know that clock is ticking.
08:16Oh, JP, find his basket.
08:21Let's go, JP.
08:22JP's on the basket.
08:23Yeah.
08:24All right.
08:24All right.
08:25Oh, for sakes.
08:26I did pass up the basket three or four times.
08:29I actually just walked right over it.
08:32There you go.
08:33Fifteen.
08:34Sixteen.
08:36Did you do the math wrong?
08:40Okay.
08:40Guava, breadfruit seeds, blood sausage, and guinea hen.
08:44I can do this.
08:46Love guinea hen.
08:47Guinea hen is one of those ingredients in the south that you can often find during holidays,
08:52special occasions like birthdays, anniversaries, and so on.
08:56It eats much like a chicken.
08:58JP, how you doing?
09:00You know, I'm pretty good.
09:01I like a guinea hen.
09:03I'm making a grilled guinea hen with a blood sausage and breadfruit seed stuffing.
09:10And a guava guinea hen reduction.
09:15Hannah got it!
09:17Yes, Hannah!
09:19Yes!
09:19Yes!
09:20There you go!
09:21Go, go, go!
09:22Good job!
09:23Good job, Hannah.
09:24John Paul and Paulette already beat me, but that's fine.
09:28Scary and sad at the same time.
09:30But coming up in, you know, a very French-trained kitchen, I've made blood sausage.
09:36It's very pungent.
09:38It's very in-your-face.
09:39I want to make a hash with it.
09:41Adding some starches to kind of soak up the fat.
09:43I'm making a braised guinea hen thigh with a blood sausage potato hash.
09:48A guava breadfruit and guinea hen pan sauce.
09:52And a breadfruit and cinnamon crumble.
09:55So I have some guava oil, lime juice, and garlic.
10:00I'm going to add a little bit of ginger.
10:01I'm going to use it like as a marinade.
10:02I'm bracing the thighs, but I'm using the rest of the guinea hen to fortify a stock.
10:09After what felt like an eternity of searching for this thing, I found the basket.
10:16Oh!
10:17Aiden, guys!
10:18Please don't put this on national TV!
10:20Big wave of relief, especially getting back to camp and realizing that I wasn't even close to the last one.
10:27I hate compasses.
10:29Aiden got the last remaining really good kitchen set up.
10:33Ooh!
10:34If there is one thing we understood of Aiden from that pork challenge with the beautiful roasted pig,
10:40is that he's really good at butchering.
10:41I'm a whole animal butcher.
10:43I'm going to break it down, kind of like I would at the restaurant.
10:45I'm going to leave the foot in the wing.
10:47It adds a creative flair to the plate.
10:50So today I'm making a Mediterranean guinea hen
10:54with a guava citrus salad and a blood sausage and red fruit seed chili crisp.
11:01So I cut the blood sausage open and I noticed that it had these like rivers of fat.
11:05And I was like, cool.
11:07So I'm going to use that in the marinade.
11:09That way it kind of like crusts on the outside.
11:18Logan finds his basket, I see him running back, and now I'm starting to get frustrated at myself.
11:23F*** it, dude.
11:24Let's go again.
11:25I see Aura still struggling.
11:27At least I'm beating the archer and the outdoorsman at his own game.
11:32Oh, Logan!
11:33Let's go, Logan!
11:34Yay!
11:34Yeah, Logan!
11:36There's so many ways you can do this, but you can actually put out a beautiful broth.
11:41You know what, Marcus?
11:42I really like that idea.
11:44Is there anything you need me to stir or check for you?
11:46No, I'm just kind of ripping a stock right now, sir.
11:49You know, the nights are cold, the water's cold, the rain's cold.
11:52So I'm thinking about a beautiful soup.
11:54I'm going to make a breadfruit seed and blood sausage soup with a guava glaze eating in.
12:00I'm going to use the breadfruit seeds as a thickening agent.
12:04If you put it into a stock and you boil it down hard enough, it'll start breaking up those natural
12:07fats.
12:08And I think it'll give my broth a nice body to it.
12:10The breadfruit seeds, they eat a little bit like water chestnut.
12:14It's more texture than anything.
12:16Now it's really this crunch time.
12:17So we have two chefs that are still out there.
12:19Yeah.
12:19We have Chef Aura and Chef Steph.
12:23Aura.
12:23He's going back rather than just flailing around.
12:27He's going around.
12:27This is 175 feet.
12:30I'm thoroughly confused and I start to panic.
12:35North.
12:36It cannot be me that's wrong.
12:38Me?
12:39Wrong?
12:40Come on.
12:41From here is west.
12:50Does anyone see Stefan?
12:54Time is ticking away and I'm still looking.
13:04Okay.
13:08Hell.
13:09This stupid compass.
13:11Let's go.
13:14Yeah!
13:15Aura!
13:16Good job!
13:17Yes!
13:17Yes!
13:18Good job.
13:18You're not the last one.
13:24John Paul, can I share this space with you?
13:26Yes, sir.
13:27All right.
13:27I have just shy of an hour left and I can cook pretty much anything in an hour.
13:40Is everyone back yet except for Steph?
13:43Struggling out there.
13:44I've scoured the whole area.
13:46I just can't find this basket.
13:50Six of these chefs are already cooking.
13:52Mm-hmm.
13:52Steph is still looking for the basket.
13:56I realize I'm the only one left so I know that I am going to be at a total disadvantage.
14:01And now the vultures are circling above them.
14:03They are circling him.
14:09Looks like everybody's here except for Steph.
14:12Steph!
14:16Where's Steph at?
14:19It's been quite a while.
14:24I can't see .
14:25I'm just getting a bear upset.
14:27I'm walking through the area again and again.
14:35Yes!
14:36Yes!
14:36Oh, my God!
14:38Yes!
14:39Yes!
14:40I'm super pissed because all the chefs have started cooking and I'm super far behind right
14:44now.
14:46All the prep tables are taken, so I need to set up my cooking area.
14:50I'm at a big disadvantage already.
14:52I only have a little over 40 minutes to cook.
14:55Are you guys fun?
14:57Yeah, yeah.
14:57You want to dig in?
14:58If there's room, if there's not.
14:59Yeah.
15:00But there's no participation trophies on this island.
15:03I'm going to work hard to make up ground.
15:06Chef Steph did not ask anybody, hey, can I use your kitchen?
15:10Yeah.
15:10Hey, can I use your station?
15:11He wasn't a beggar.
15:12Today, he's kind of creating his own destiny.
15:14Yeah.
15:15And I love to see that.
15:15I love that.
15:16That type of grit is what we need now.
15:18It's a huge opportunity for him to really show us what he's about.
15:24I really want to do a comfort food dish, even if it's super simple.
15:28I'm making a guinea hen with a blood sausage Thai chili oil and a breadfruit crumb.
15:35I need a quick sauce for the guinea hen.
15:37And I know that the guinea hen's breast is lean, so it's going to be dry.
15:40I'm going to make a Thai chili oil to put over it.
15:43I immediately go and throw the blood sausage on the grill.
15:47Aiden and Logan have a fire going, and they're able to fit me in, as well as Paulette.
15:51These chefs all really kind of like each other.
15:54But now the game changed.
15:56They're not competing anymore in a group.
15:58They're competing for themselves.
16:00And I think from now on, Ted, we'll see a little bit of a different strategy here.
16:04You got sugar chef?
16:06Yeah, yeah, right there.
16:07It's still Team Blue.
16:08Don't forget about it.
16:09Team Blue.
16:11Oh, look, a puppy.
16:13The station is a little bit tight, but it's going to be all right.
16:16This is our first solo cook.
16:18Now I get to live and die by my own hands.
16:21Kind of got to go with what I know.
16:23I brought my skewers.
16:24I got to use them.
16:26I'm going to make kind of like a khorovad salad.
16:29I'm going super Armenian here.
16:31I'm going to make blood sausage khorovad salad with a guava guinea hen
16:36and a spiced breadfruit and pepita crunch.
16:41Let's make sure I can get enough meat off these things so I can skewer them up.
16:47Hey, chefs.
16:48I've got some information you might want to pay attention to.
16:50It's the treasure chest clue.
16:52You have already recovered four, but watch the shore.
16:57Your treasure waits near one more.
17:00No one's going?
17:01No, I'm not going for the treasure chest.
17:03I need to execute this dish perfectly because this one represents me solo.
17:11Already recovered four by the shore.
17:14I'm thinking that maybe it's back to the day that we dove into the ocean.
17:19There's four baskets there.
17:20It could be over there.
17:24I don't feel like it's worth my time.
17:26I ain't running for it.
17:28Did you find it?
17:29Nah.
17:30I thought I knew the clue, but...
17:32I gave up.
17:34I told myself if I couldn't see any kind of clue from where I was at, I wasn't going to
17:39waste my time.
17:40We want to see more of Hannah.
17:42We do not know who Hannah is in terms of plating and food.
17:46So today, she actually has quite a lot of time to really deliver.
17:51I'm going to work on the breadfruit and cinnamon crumble.
17:54I'm going to mix them with some fresh herbs, cinnamon, and orange zest to brighten them up.
17:59Get some color on this if you don't mind.
18:01I'm braising the thigh of the guinea hen.
18:04I want to give him a little extra color so I char up the skin.
18:07For the guava, I want to give him a nice caramelization.
18:11You know, it is different working open fire with very limited resources.
18:14But all I need is my chef's knife and enough time to manipulate my ingredients.
18:19I am finishing my sauce now.
18:21It's going to act as like a glaze and also like a finishing sauce on the plate.
18:25Honey, anyone?
18:26Paulette has honey.
18:28You can take the whole thing.
18:29Gracie, me in order.
18:31I pair that blood sausage with sweet potato, making a stuffing for that guinea hen.
18:36The roasted breadfruit seeds is going to really give this stuffing some complexity.
18:43Woo!
18:43God doggy, that's good.
18:46That's what I'm talking about, baby.
18:48If you haven't noticed by now, I like my sauces.
18:51So I take those roasted guinea hen bones and get them in the pot, aromatics, guava.
18:55And that should cut into the richness of this dish.
19:02I'm using the swing grill for my guinea hen, putting the skin side down.
19:06And I'm essentially just letting that heat kind of like dry out the skin.
19:10I wanted to make like a chili crisp.
19:12So I take the blood sausage and the breadfruit.
19:15Just let it crisp and crisp.
19:16Just add more depth and flavor.
19:21I need to butcher this hen so that I can get the breasts on the fire.
19:25Steph is spending too much time breaking down that guinea hen.
19:28There are other four ingredients in the basket which he needs to also use.
19:33Steph!
19:34Your sausage!
19:35Oh yeah.
19:37I know that I'm running out of a lot of time.
19:39But I just need to get something on the plate for the judges.
19:42I'm just salt, pepper on the hens.
19:45I don't know if Chef Steph is going to be able to get this done.
19:48It could still work out depending on the heat on that fire.
19:52But he does not look confident.
19:56I need to figure out how I'm going to incorporate the blood sausage.
19:59I kind of want to do a bit of a crumble with it.
20:03I start fire roasting my guava.
20:06And I'm going to pound them with honey and breadfruit seeds.
20:11There is five minutes and 30 seconds left.
20:14This is really the last stretch.
20:17My broth is coming together.
20:19The flavor is really good, but it's still very, very thin.
20:22So I put it into a fresh pan and then I just add that blood sausage
20:26to help emulsify that stock to make it really, really rich.
20:30So I got guava marinated hens.
20:33I have the breadfruit crumble with pepitas,
20:36spiced breadfruit crumble.
20:36And then I got a blood sausage porovat salad that's right here.
20:42I'm nervous about Steph.
20:43Steph's a little frantic.
20:45Steph!
20:46Don't forget about them, buddy.
20:47Yeah, yeah, yeah, yeah.
20:48Because of the big time difference between my other competitors,
20:50I'm super far behind right now.
20:52You need to be plating right now!
20:55Let's go, Steph!
20:56Four ingredients, that's it!
20:57I put the hen from the grill.
20:58I ripped the guinea hen off the breastbone.
21:01If it's not on the plate, we can't taste it!
21:04Get on your plate!
21:04That's all you got to do!
21:07Oh, Steph, come on.
21:10Oh, man.
21:12Why is he moving so slow?
21:13Why is he moving so slow?
21:14There's no way that he'll be able to do it!
21:16Get it on the plate!
21:18One minute!
21:19I'm not gonna make this challenge.
21:20I still need to figure out what to do with the breadfruit seed and the guava.
21:24Come on!
21:25Come on, Steph!
21:25You got it!
21:26Come on, Steph!
21:2730 seconds on the clock!
21:30You got any herbs over there?
21:31Herbs?
21:32I got a little bit of chunk of basil here.
21:34This wind is crazy!
21:36It's insane!
21:37Come on, guys!
21:38Just waiting for my chicken to finish.
21:40You got to get it on the plate, guys!
21:42Let's go!
21:44I got to get the breadfruit seed on, so I just dice it up.
21:4910, 9, 8, 7, 6, 5, 4, 3, 2, 1!
21:59Hands up!
21:59Hands up, guys!
22:00Hands up!
22:00Yeah, baby!
22:03How do you feel?
22:04The guava's not on the plate.
22:07Just being 30 minutes behind affected my mindset for the whole challenge.
22:11My plate looks like crap, and I left the basket ingredient off my plate.
22:15I know I'm going to the gauntlet for sure.
22:17I'm good.
22:18I'm good.
22:19I'm ready.
22:20I'm more warmed up for tonight now.
22:26Chefs, this round was a chance for you to show the judges what you're capable of achieving on your own
22:31using a basket of guinea hen, guava, breadfruit seeds, and blood sausage.
22:38Paulette, please tell the judges what you made.
22:40Today, I made for you a fire-grilled guinea hen.
22:43I also made a breadfruit seed and a roasted guava, honey, and citrus glaze.
22:49Really good choices here.
22:51I love the fact that you used the thigh and simmered it and then finished it off in the pan.
22:55Showed that you have time, and you show off a little bit.
22:58Well done.
22:59Thank you, chef.
22:59You know how to do sauce work really, really well, and how to really create complexity.
23:04You used each and every minute that you saved from quickly getting your basket very wisely.
23:12But the one thing which I think you could have highlighted a little bit more of was the guava.
23:17But I love what you did with the breadfruit seeds.
23:20I think that is delicious.
23:22Welcome to Chopped.
23:23Cast away, Paulette.
23:25Happy to be here.
23:25It's awesome to see you cooking.
23:28Thank you, chef.
23:29Chef Logan, you're up next.
23:31Please tell the judges about your dish.
23:33Today, I prepared a blood sausage and breadfruit stew with a guava glazed guinea hen thigh.
23:40Logan, there is something very comforting about this stew.
23:44The potatoes, which play very well with the breadfruit seeds.
23:49That is absolutely amazing.
23:51And the smartest move over here is using the blood sausage in the stew,
23:56because blood sausage is a natural thickener.
23:59The depth of flavor that you are able to achieve in the broth,
24:02that's really what shines through here.
24:03I would go as far to say that you kind of overstep the guinea hen.
24:07I kind of want more of that protein because it's moist.
24:10It's really yummy.
24:11Chef Logan, thank you.
24:14Chef Ara, you're up next.
24:16What you have here is guava marinated guinea hen,
24:19a blood sausage horovad salad,
24:22which is supposed to eat kind of like a salad and the sauce all together,
24:25and a toasted spice breadfruit pepita crunch.
24:30Ara, the way you've cooked the guinea hen, it still is succulent.
24:35Even the breast piece, which can very easily get dry,
24:40I think that's been very expertly done.
24:43I think this is really the best protein in terms of cooked that we got so far.
24:48It's a very tender piece of meat and full of flavor.
24:50Yeah.
24:51This is a great representation of the basket and your culinary journey and your heritage.
24:58Thank you, chef.
24:58This is for me, it's like your best cooking by far.
25:01Get out of here before we find something to go.
25:04Let's go.
25:05Thanks, man.
25:05Thank you, chef Ara.
25:07Chef Steph, you're up next.
25:08Please tell the judges about your plate.
25:10There's not much on the plate, but it's a guinea hen breast with Thai chili oil,
25:15and I put the breadfruit diced up on top.
25:18I didn't get the guava on.
25:20Chef Steph, you've crisped up this skin.
25:23It's the best skin.
25:25You have those Thai flavors.
25:26Sure, you didn't get the forced ingredients on there, but that fighter, that warrior mentality,
25:33it's the only thing that's going to keep you here on the island.
25:36Yeah, chef.
25:37This crust that you have on the guinea hen, incredible.
25:41This is what we crave for.
25:44But at the end of the day, this is chopped and all the ingredients need to be on a plate.
25:49Here's the short.
25:50We on this side can't want it more for you than you want it, right?
25:54That makes no sense.
25:55We have a job to do.
25:56You have a job to do.
25:57Now go and do it.
25:58That's it.
25:59I know I'm going to a gauntlet for sure, but I'm going to give it my all.
26:04Chef Hanna, you're up next.
26:06So I did a braised guinea thigh with a blood sausage and potato hash,
26:11and then I finished it with a breadfruit cinnamon crumble.
26:15How did you braise the guinea hen?
26:16So I started off with stock.
26:19So I used some liquid from the stock, added my marinated chicken thighs,
26:23covered it with more stock, and then just let that roll.
26:25The guinea hen itself, it's a little tough, I have to be honest.
26:28It's tough, and I think it's because of the method of cooking.
26:31Okay.
26:32And you use a lot of blood sausage in here together with the potatoes,
26:36and it kind of reads one note.
26:38That one additional element of a slaw or eggplant or something bright to lift the dish,
26:46I think that could have been really, really beneficial.
26:49Chef Hanna, thank you.
26:51That's fun.
26:51Yeah.
26:52Good stuff.
26:53That was right on the money, though.
26:55Chef Aidan, please tell the judges about your dish.
26:57So today what I did was a charred half guinea pen, and then I did a guava citrus salad,
27:03and then on top is going to be a breadfruit blood sausage chili crunch.
27:07Aidan, we've seen a lot of your style of cooking shine through, and this is so uniquely you.
27:15The crust on the guinea hen is beautiful, but some more of the breadfruit seeds
27:23could have added a little bit more texture and crunch to it.
27:27Aidan, the slaw is great, but the fact that you ignored almost the blood sausage, not so good.
27:36Yeah.
27:38Thanks.
27:40Next up, Chef John Paul.
27:42Today I grilled a guinea hen breast and dark meat.
27:46We have a stuffing of breadfruit seeds, sweet potato, and that beautiful blood sausage.
27:53Also made a reduction from the guava.
27:55I had 68 minutes and tried to just use the most of that time as I could.
28:00John Paul, John Paul, John Paul.
28:02I don't like the way that's heading.
28:04This is a really good dish.
28:05Oh, God.
28:07You have really been able to use the breadfruit seeds in a beautiful way.
28:11The nuttiness of it, it really comes out.
28:13And the sweet potato, what a great idea with the blood sausage.
28:17It kind of cuts through, it gives that sweetness out.
28:20Really good.
28:21I agree.
28:22But all of us got, you know, this guinea hen which wasn't cooked through.
28:29This can send you home.
28:32When you did all of this, flavor, components, everything, by far the best.
28:38But this, what are we gonna do?
28:39Yeah.
28:40I'm really kicking myself, that rosy piece in the joint.
28:44I should have just not put it on the plate.
28:46That mistake could send me into the gauntlet tonight.
28:52Two of you will head to the gauntlet to fight for your spot in the competition.
28:57And one of you has truly set yourself apart from the pack.
29:01The chef with the most impressive solo dish is...
29:08Chef Ara.
29:09Congratulations.
29:10Good job.
29:12Good job, boyo.
29:13Ara, not only were your flavors incredible, but the butchery of the guinea hen to how you cooked it.
29:21Good work done.
29:22Very proud of you.
29:24Thank you so much.
29:25I'm on cloud nine right now.
29:27This is the first time I got to really show who I am.
29:31And the judges really saw it.
29:33The chefs that cooked well enough to be safe from elimination are...
29:38I was in the gauntlet in the last competition.
29:40I do not want to go back in.
29:42Chef Paulette.
29:43Chef John Paul.
29:45Chef Aiden.
29:47And...
29:48Chef Logan.
29:50There you go.
29:51Oof.
29:52So I am safe by hair.
29:54We have a lot of strong competitors out here.
29:56So the smallest thing can send you to the gauntlet.
29:59Chef Hannah.
30:00Chef Steph.
30:01I'm sorry.
30:02That means you will face each other in the gauntlet.
30:04Where one of you will be eliminated.
30:08Chef Hannah.
30:09You needed to develop more complexity in the dish.
30:12Your food journey.
30:13That's what we want to take.
30:14That's what we need from you tonight.
30:16I'm ready for it.
30:17Steph's really gonna have to bring it.
30:19Chef Steph.
30:20We ask at Chef to include all four ingredients.
30:24And unfortunately you missed one.
30:26You look like a warrior.
30:27You need to start cooking like one.
30:29Yes, Chef.
30:30I'm going into the gauntlet.
30:31With the warrior mindset, I'm focused and I'm ready for it.
30:45Let's go, Chef.
30:47There they are.
30:48Come on, guys.
30:49I would not count Chef Steph out yet.
30:51There is some fight in him still.
30:53But this is a big chance for me to show the judges why I should be here.
30:58We've got two warriors here.
30:59Yeah.
31:01I brought the warrior mindset to this gauntlet.
31:05Two of us are going into this and only one of us is going to make it out.
31:10Whoa.
31:11Oh.
31:13Oh.
31:13Oh.
31:13Oh.
31:14Oh.
31:16Okay.
31:16Gauntlet baskets are in front of you.
31:20The ingredients that I work with the most are Asian.
31:23So I'm hoping to see something familiar.
31:27Let's see what you're cooking with.
31:30Oh.
31:32Oh.
31:33Oh.
31:34You've got coconut.
31:35Coconuts.
31:36Coconut.
31:37Definitely need a hammer for that.
31:39Short ribs.
31:40Short ribs is my favorite bite in barbecue.
31:42Let's go.
31:44Bone and short rib in 30 minutes, it's like borderline impossible.
31:47They need hours and controlled heat.
31:50Capers.
31:51Capers.
31:52Ooh.
31:54And fermented taro poi.
31:56Some poi.
31:57Poi.
31:58Poi is something that I grew up eating.
32:00I couldn't feel more comfortable at this moment.
32:03We'll make something work.
32:04You've got 30 minutes to cook and your time starts now.
32:07Let's go guys.
32:08Come on.
32:09Come on.
32:09Let's go.
32:10Let's go muscles.
32:11Come on muscles.
32:11You got it.
32:12I think this is right up Steph's alley.
32:16There is coconut.
32:18There is short rib.
32:19Also the poi, right?
32:20Fermented poi.
32:21This is out of Hawaii.
32:22Poi is something I grew up with.
32:24Beef ribs is my favorite cut for barbecue.
32:27So hopefully I can make Hawaii proud.
32:28Because this basket is rooted in my culture from being born and raised in Hawaii, I'm going
32:34to do local Hawaii dishes.
32:36What are you making chef?
32:36It's called a meat jean.
32:39He's doing it.
32:41He's doing it.
32:42He's doing it.
32:43I'm making a short rib meat jean with a poi andagi.
32:46Meat jean is one of my favorite dishes growing up.
32:49It's absolute comfort food for me.
32:52Short ribs are a wonderful ingredient for a three hour round.
32:55Yes.
32:55Yeah.
32:55But this is not a three hour round.
32:57The short rib meat will take time.
32:58So you got to cut it off, marinate it, and then get it on the grill quickly.
33:02Yep.
33:02And they're cooking from two completely different places.
33:04Yes.
33:05Imagine for Chef Steph.
33:06He knows poi.
33:07He knows coconut.
33:08But Chef Hannah, this was probably one or two ingredients she's never cooked with
33:12before.
33:13But I do see a fearlessness.
33:16I need to really tune in to who I am as a chef, what I've learned in my entire career,
33:22and I'm going to show the judges that I'm here for a reason.
33:25What are we thinking, Chef Hannah?
33:27Making a marinade for the short ribs.
33:29I am making a seared short rib with a terra poi puree and a coconut herb slaw.
33:35Because I can't braise my short rib low and slow, I'm just going to focus on the marinade
33:39and seasoning and do like a really hard sear on that guy.
33:42She's actually using the water in the coconut to marinate, which I think is a really, really
33:47smart idea.
33:47I mean, there are millions of coconuts all over the island.
33:50Finally.
33:50I love the fact that it found its way to the basket.
33:54You know?
33:54How do I jazz up a super bland terra poi blob?
33:58I'm going to use the water from the coconuts to add into that element to thin it down.
34:02Give it some nice seasoning.
34:04All right.
34:0520 minutes on the clock, Chefs.
34:06Let's go, guys.
34:07Let's go, guys.
34:08Come on.
34:10I'm going to use the coconut water in a batter with the poi on the ghee.
34:15I add flour and I start to mix.
34:19Right now, I'm setting up two pots of oil.
34:21One so that I can fry the meat, Jun, and the other so I can fry the poi on the
34:25ghee.
34:26How are we looking, Hannah?
34:27I feel good.
34:28So I'm just slicing my beef, so I'm going to give it a hard sear so I can caramelize each
34:31face of it.
34:32Nice.
34:32Nice.
34:33But I'm trying to see what they're going to do with the capers, because capers have so much flavor,
34:38but also the liquid is really delicious for a sauce.
34:41It's really delicious.
34:41You know how to fry the capers.
34:43You know what I'm saying?
34:44Word out of my mouth.
34:45Yeah.
34:45So the capers, I'm going to use the liquid and some for like a vinaigrette with a little bit of
34:49the terra poi.
34:49I really like the idea of a citrus salad sauce.
34:52I think that's very smart, especially with the capers incorporated.
34:55The coconut, I want to take some of that meat out, shave it real thin, and just give it a
34:59nice hard char on the grill.
35:02So Hannah is making me really nervous.
35:04She took some of the coconut, threw it directly over the fire in a cast iron, and she's taken it
35:08out.
35:09It looks like it's burning.
35:11The coconut shavings, I'm going to throw it onto my slaw.
35:13So it's going to mix into my slaw as the crunchy aspect.
35:16Less than 15 minutes, chefs.
35:19Let's go.
35:19Let's go, you guys.
35:20Go on, chef.
35:22I'm going to fry the poi on the ghee to make a fluffy donut.
35:26I need to get this short rib in flour and eggs so I can fry it.
35:30Okay, okay, okay.
35:31So with 10 minutes left, Hannah and Steph both don't have their meat on the fire.
35:36And I'm getting confused sitting there.
35:38Where's them?
35:38I'm nervous.
35:39If these chefs don't get their short ribs on the fire, there's no possible way it's going to cook in
35:44time.
35:46Hannah looks like she's putting her beef on.
35:47And that screaming skillet.
35:49Yeah.
35:53Can you guys feel the tension of this conflict right now?
35:58Oh.
35:59Watch it.
36:00It's okay.
36:00It's okay.
36:05We can smell something delicious coming from over there, Hannah.
36:08They're sweet looking.
36:09They're caramelizing perfectly.
36:11It is stressful to wash scone, but I honestly really enjoy it.
36:17There's a lot to learn from watching people cook, especially knowing that eventually you're going to be in their position.
36:25All right, two minutes on the clock, chefs.
36:27Let's go, guys.
36:28Give it everything you've got.
36:29I'm not going to quit.
36:30I'm not going to quit.
36:32Start frying some meat.
36:33Start frying meat.
36:34I still have a lot left to do.
36:36I need to get the meat jean on now.
36:39When I usually make meat jean, the meat is super thin, so the fry time is just minutes.
36:45But I realize that the meat is much thicker than I usually work with.
36:48I'm running out of time.
36:50I'm not sure what I'm going to do here.
36:52I'm worried about this execution.
36:54You know, you've got to execute.
36:55An idea is an idea, but you've got to execute.
37:01All I can do is hope that it cooks all the way through for the judges with the small amount
37:05of time I have left.
37:08It's okay.
37:08It's okay.
37:14Okay.
37:15All right.
37:16Good job, Hannah.
37:16Finish strong.
37:19I just don't know if I cooked it enough.
37:21I put the short rib out of the oil, cut into it, and then get on it.
37:2730 seconds, chefs.
37:28It is super raw.
37:30I'm going to just have to get it on the plate.
37:32Oh, gosh.
37:33Get the poignon.
37:34Oh, my God.
37:34Get the poignon.
37:35Oh, my God.
37:39Here we go, Chef.
37:40Counting down.
37:4110, 9, 8, 7, 6, 5, 4, 3, 2, 1.
37:51Time's up.
37:51Let's go.
37:52Great job, guys.
37:53You're finished.
37:54Great job, Hannah.
37:55Great job, Chef.
37:59I wish I had just a little bit more time.
38:01This meat was a little thick.
38:02I tried to pound it down a little bit as best I could.
38:04I should have made it a little thinner.
38:13Chef Hannah, Chef Steph, you have arrived at the chopping block.
38:17We gave you 30 minutes to prepare a dish that featured coconuts, short ribs, capers, and fermented taro poi.
38:27Chef Hannah, you're up first.
38:28I did a caramelized, seared short rib, a taro poi and coconut puree, and a citrus and caper coconut slaw.
38:38This is much more of a better representation of who I am as a chef.
38:44Chef Hannah, really beautiful dish, vibrant.
38:47I love capers.
38:48And I think in here they work really well with this little caper salad on top.
38:52The poi under it with the coconut, smart utilization.
38:56For me, I think the coconut, I liked it being toasted, but it went over just a little bit.
39:01That really overtakes all the beautiful, delicate flavors that you have created.
39:07Thank you, Chef Hannah.
39:08Next up, Chef Steph.
39:10So what I made for you guys is a meat jun.
39:12That's a dish from Hawaii with the poi and the coconut water.
39:16I did a poi on the ghee.
39:18So that's a Okinawan doughnut.
39:23The crunchiness here is really delicious.
39:27This reminds me of chicken fried steak on a higher level.
39:31Coconut and poi, I think that worked very well.
39:35But I think the biggest thing was the short rib, which was undercooked.
39:40Yeah.
39:41If you would have a little bit more time to execute, it would have been an incredible dish.
39:45Yes, for sure.
39:47Chef Hannah, Chef Steph, only one of you has passed the test.
39:52It means everything for me to stay right now.
39:54So I am just crossing my fingers and holding my breath.
39:57I don't know how this is going to go, but I know I showed the judges that I am a
40:01warrior.
40:03So, whose dish is on the chopping block?
40:17Chef Steph, you have been chopped.
40:20Chef Steph?
40:21Chef Steph, what you have shown us is resilience, is persistence, and a lot of heart.
40:29Today, what it came down to was the short rib was undercooked, and so we had to chop here.
40:38My time on the island was definitely hard, but I didn't just quit.
40:42I came here to show my kids, even if something is out of your element, you just got to do
40:46it.
40:47I still got bigger muscles in you.
40:50Chef Steph.
40:51And I don't want to go out any other way than I did.
40:56And that means, Chef Hannah, that you are safe and will remain in the competition.
41:01Well done.
41:03Chef Hannah, you showed us tonight desire, craftsmanship, but more important than anything, your food on the plate.
41:12You keep bringing that, you're going to be a very, very tough chef to get off this island.
41:18Yes, Chef.
41:19Yeah.
41:19I thought that was going to be a plug to Australia.
41:21Well, well, maybe.
41:21I was like, oh, no.
41:23Good job.
41:23Congratulations.
41:24Chefs, each of you has proven that you have what it takes to stand alone in this competition, but the
41:30tides are changing.
41:33Spearfishing.
41:34In your next challenge, you'll only find three ingredients in your baskets.
41:38Okay.
41:39Because you'll have to catch your fourth.
41:41Yes.
41:42Yeah.
41:43Okay.
41:44Let's go, baby.
41:47Hannah, are you seeing fish over there?
41:49Yeah!
41:50If you don't catch fish in this challenge, Ted's saying that you get a worst ingredient.
41:55And you know that means the absolute worst ingredient.
41:58I need this fish.
42:00The island is winning.
Comments