MAN: Around, face it out like that.
Perfect. Hold there.
Mark it around.
Close it.
[chuckling]
I don't have enough power in this finger.
Our judges' immense creativity is on display
when we let them get their hands dirty in the "Chopped" Kitchen
After Hours.
[clock ticking]
Oh!
Oh!
Aaron, Marc, and Chris, quite the fraternity here.
Which is appropriate?
Because you've got a basket from our special college
competition.
And some of these items, I think,
would be found in probably any college dorm room.
And that would be, of course, strip
steaks, ranch dressing, broccoli,
and then pizza turnovers.
It's a basket with some challenges.
Yep.
Yeah, those are the challenge right there.
I think when the apocalypse happens,
could be roaches in these things hanging out,
you know what I mean?
The only two things left.
This is my stumper right here, because I
don't know what's in it. It's cream.
TED ALLEN: It's buttermilk. -Buttermilk.
TED ALLEN: Not a lot of cream.
Garlic, spices--
And mayonnaise.
TED ALLEN: And mayonnaise, yeah.
Just got a stomachache.
[chuckles]
All right, my friends, I'm going to generously allow you
1,800 seconds to cook your dishes, which-- you don't need
a PhD to calculate-- equals--
47 minutes.
Oh! Maybe--
OK, Chris.
Apparently you don't need a bachelor's degree either.
What frat did you go to?
[chuckling]
All right, let's get this frat barbecue going.
30 minutes.
Clock starts now.
I'd rather not get run over.
That's probably not a bad plan.
Can I have a grill pan, please, please?
Thank you very much.
Put both of those on.
I'm going to need one.
Marc, I'd like that medium rare, if that's an option.
Not a problem, sir.
You want to go with these?
That's going to be more of a problem for you,
because you did not grow up in the states.
And I know you didn't grow up eating those turnovers.
Thank goodness.
I don't know if anybody should really be
eating those turnovers really.
But I know you did grow up eating pizza.
I did.
And the inside of these things has basically a pizza.
Yeah, I'm going to actually make a little pizzaiola sauce,
I think.
TED ALLEN: That's a great idea.
You want me to arrange a tasting of this for you, Marc?
You know, that's OK.
I'll get to it.
You know what I'm going to do, is
I'm going to try to make some olive oil
crushed potatoes there and just fold that into it a bit.
Fold that into.
That means bury the ingredients.
Exactly where I was going.
Is that OK with you?
It certainly works for me.
Sanchy is going to make those stakes even thinner.
Yep.
I'm gonna do a little carne asada taco.
TED ALLEN: Carne asada?
What?
And then I'm gonna try to make a quick little kind of crust
with the turnover.
And that's kind of just a textural component
for the top of the taco.
Right on.
You don't have quite as many pounds of butter.
I thought that was all butter. -Yeah.
Just like--
It's all about cheese, just this with this thing.
All about cheese?
It's all about cheese.
So you got goat cheese, fresh mozzarella.
Goat brie, triple cream.
Triple cream brie and Parmesan.
Kind of channeling the inner college student.
I'm gonna make a little cheese toast
topped with the strip steak.
That's kind of more where I'm at right now.
TED ALLEN: Uh, judges, 20 minutes on the clock.
Making a carne asada.
Marinate really quick.
Hopefully this will work.
Aaron, I love how you're stepping
outside your comfort zone. [laughter]
It's awesome.
CHRIS SANTOS: What's he making?
TED ALLEN: Carne asada.
CHRIS SANTOS: Oh.
I'm using some thyme, some Mexican oregano.
Mexican oregano, like there's something wrong with the rest
of the world's oregano?
TED ALLEN: Well, Mexican oregano's a little
stronger than Greek oregano.
Hot behind, behind.
Hot behind.
Hot behind?
I'm not going to comment on that.
Whose behind is hot?
TED ALLEN: OK.
Ooh.
That's what you got in there, buddy.
So you think that's pepperoni pizza flavor?
I think it is.
[interposing voices]
TED ALLEN: So are you going to use the inside,
the outside, or both?
I'm using the inside only, because-- aah, it's like lava.
You had to heat it before you could separate these things?
I'm gonna go wash my hand.
I don't know about this.
[blender whirring]
TED ALLEN: Ew!
I think two will flavor my sauce enough.
Tell me that's not cool.
It's the one cool thing I know how to do.
CHRIS SANTOS: He's not kidding.
AARON SANCHEZ: [laughs]
Beer pong!
Can I have two bounces?
Is that allowed?
Whoa!
Right.
I'm gonna quit while I'm ahead.
Whoa.
Did I get it in?
I'm trying to get it in!
Whoa!
Ugh!
All right, chefs, less than 10 minutes on the clock.
Aah!
[chuckling]
OK.
TED ALLEN: A lot of strange noises happening today.
What he just said.
TED ALLEN: Chris, you got a fire.
Do you need the fire department? CHRIS SANTOS: No, I'm good.
Thanks, buddy.
TED ALLEN: Whoa!
Aaron, do we need to get in there, man?
It's not that bad, is it?
All right, no, it's not that bad.
AARON SANCHEZ: Oh man.
[grunts]
TED ALLEN: Whoa, Aaron, flour tortillas.
Yeah.
Well, any time you have a carne asada,
you got to go flour, buddy.
[sizzling]
So I'm baking these chili cheese toasts,
so now I got to build them.
So there's going to be a layer of this spicy cheese mixture
that I made going on the bread.
That's going to go onto the broiler in kind of gratinee.
Sliced steak on top.
The broccoli salsa verde over the top of that.
And it's a wrap, son.
All right, chefs, five minutes left on the clock.
Aaron, I need to grill my steaks.
Can you make me a little room?
Yeah, sure.
Hold on.
Save a little space.
TED ALLEN: One minute left on the clock.
MARC MURPHY: Am I forgetting any ingredients?
Hey, Ted, what were the ingredients again?
There was the ranch dressing, which I'm not sure you've used.
I did.
I put it in my potatoes.
All right, judges, wrapping it up.
10.
9.
8.
7.
6.
5.
4.
3.
2.
1.
Time's up.
Please step back.
Mm!
TED ALLEN: All right, so you fired up the grills
behind the fraternity house.
And you guys had to work with strip
steaks, ranch dressing, broccoli,
and then pizza turnovers.
All right, Marc, what'd you make?
Well, I did a grilled steak with a pizzaiola sauce.
And then I got the broccoli a little happy there
was some garlic and Kalamatas.
This is where I buried the pizza turnover, right
there in that pizzaiola sauce.
I've got some garlic, some onions, some capers.
All right, let's get into this.
Dude, that's like-- you could've put that
on a dirty boot and eat it.
That sauce is delicious.
CHRIS SANTOS: You know, I gotta be honest.
On site, I wasn't sure on just what you did with the inside
of that pizza turnover.
But it's almost unrecognizable.
It's fantastic.
Well, also, there was some very nice tomatoes over there
that I put in there, which really helps.
AARON SANCHEZ: And the olives, man, they give
that nice briny, salty kick.
Dynamite, my brother.
All right.
So Aaron, what do you have here?
I have a taco of carne asada with tomatillo-avocado salsa,
fresh broccoli-cotija salad, and a little bit
of pizza turnover crumble.
Ah, so you avoided the center altogether?
Yes.
That's kind of just a textural component
for the top of the taco.
And look, I want you guys to avoid the silverware.
Geoffrey Zakarian is not here, so you may eat with your hands.
(CHUCKLING) OK.
CHRIS SANTOS: That's delicious.
Yep.
I just think tomatillo-avocado and then broccoli
somehow work with steak.
The raw broccoli is really great-- fresh, a little crunch,
just a little bit.
I would never think to put broccoli on a taco.
That was really, really brilliant.
TED ALLEN: Delish.
All right, Chris, what do you have?
I tried to channel my inner college student
and make a chili cheese toast.
Just took some bread, olive, oil, grilled it.
I made a cheese mixture with the inside of the pastry turnover.
Steak was just salt, pepper, grill.
And then I rested it in brown butter.
And then I made a salsa verde with the broccoli and broccoli
stems.
Wow.
The way that you broiled it, man-- dude, that's really neat.
And then the freshness from the salsa verde.
MARC MURPHY: Steak perfectly cooked.
I like that you rested it in the brown butter.
What's the kick from?
Is it--
Cayenne and chili flake.
It's sex-a-lish, man.
Thank you.
Well, as much as it pains me to say,
I think you guys graduated.
-Well, thanks a lot. -Fantastic.
Great job, guys.
Cheers.
Awesome.
If you liked this after-hours judges round,
we've got many more of them.
To watch them, click your way to foodnetwork.com/chopped.
[clock ticking]
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