Blind Date Night (Chopped Full Episode Recap) | S54 E8 | Food Network

Buckle up for some matchmaker madness as eight single chefs are paired together to see who can make the best three-course meal with mystery ingredients! #Chopped #FoodNetwork #CookingCompetition #BlindDate
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.

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Blind Date Night (Chopped Full Episode Recap) | S54 E8 | Food Network

Matchmaker madness. Some natural chemistry over here. We’re pairing up single chefs as teammates. He’s very, very handsome. Damn, I hope this guy can cook. Tastes everything. Guys, finish up. We’re going to name our first born child, Ted. Ted? Yeah. I’ve been single for a little bit too long.

I had a pet frog named Eric. Okay. He died, though. Oh, hustle, hustle, hustle. These chefs are laying eyes on each other for the first time. I’ve been dating apps. I’ve tried everything. I’m looking for love. Let’s get it on the plate. Maybe, just maybe, find romance. Food is very intimate to me.

It’s a little. Hard. Damn, That’s my love language right there. You like to dance? I’m a terrible dancer. You’re terrible. All the single chefs. How are you? Good. Good. Good. Well, you might be looking for love, but the rules here remain the same.

There are three rounds, and if your dish doesn’t cut it. You will be chopped. Please open up your appetizer baskets. How will you make the most of heart shaped ravioli? You also have red snapper, fairy tale eggplant and a scarlet kiss cocktail. All right, folks, 30 minutes. The clock starts now.

Let’s go. We’re making scarlet kissed red snapper curry. Since I have experienced butchering, we decided that I’m going to take charge. Breaking down the fish. I’m a big fan of, like, very, very high heat. So you can get a crust on it. Yeah. We’re making seared snapper over pesto.

I’m using the eggplant in the pesto because pesto traditionally has eggplant in it. I know I want to sear this snapper because it has some beautiful skin on it. So we’re making a citrus marinated red snapper tartare along with a miso butter and ricotta roasted eggplant. Do you want this minced?

Yes. As small as possible. Small as possible. We’re making blackened snapper with charred eggplant puree. We’re on the same page right off the bat. And so we just divide and conquer. So I’m going to start reducing this with some sugar. Yes. With the Scarlet Kiss cocktail, we decide to make a gastrique.

You with me, Molly? I’m with you. How are you doing? Good. I really love the fact that Henry is constantly checking in. It feels good to have a partner who actually asks about your needs. You look at this. Look at this dynamic right here. It’s money. What do you think this is?

Is it dairy? And it produced gorgeous plates. All four ingredients on the plate make it gorgeous, like the person next to you. You guys gotta finish up. This date is almost over. Hustle, hustle, hustle. You’re a little golden. Look out, chefs. That clock is coming to get you to kiss fairy tale eggplant.

Red snapper and six heart shaped. Ravioli. Five, four, three, two. One. Time’s up. All right. Good job. Aj and Alex, what have you made for us? Chefs, today? We made for you a scarlet kissed red snapper curry. We also made a garlic naan to go with it.

I’m a butcher as, like my trade. I sort of took over the fish situation and AJ was sort of the sauce master for this. All right, next up, Chef Eric and Hayden, please tell us about your dish We have. Prepared for you today.

Red snapper tartare along with a miso, butter and ricotta roasted eggplant. And I really hope you enjoy. Molly and Henry, please tell us about your starter. So we have a blackened snapper served with a charred eggplant puree and the scarlet kiss gastrique. Now it’s your turn. Izzy and Darian.

Judges, we prepared for you a pan seared red snapper with bisto and the heart shaped ravioli. So whose dish is on the chopping block? Chefs. Eric and Hayden. You’ve been chopped chefs, Alex and RJ. Molly and Henry. Izzy and Darrien. Ready for more? Yes, absolutely. Second date, second base. Whoa, whoa.

I’m just kidding. Second blind date baskets are all set. Open them up. Oh, your entree round ingredients are beet truffles, artichoke hearts, Chateau Brian and Brie en croute. Clock starts now. All right. We’re making seared chateaubriand with veal, demi gloss and artichoke and spinach puree.

We’re making a chateaubriand roulade stuffed with the artichoke hearts and Brie and a beet truffle salad. We’re making a croute crusted chateaubriand with shallot rice and fried artichoke. Try to be careful not to let the filling come out.

Oh, the chateaubriand just came out of the pan and they’re resting it right there by the fryer. Oh, yeah. This turned out nice. Nice, rare. A nice little medallion Here. Do you want to lay out the plates? Yeah. Good. Yeah. I think we should take the twine off. Guys, 30s.

Let’s get it on the. Plate, guys. 25 seconds. Final seconds of the final round, Chefs. Ten, nine, eight, seven, six. Five, four, three, two, one. Time’s up. So, chefs, here we have Chateaubriand. You have a nice artichoke and spinach puree at the bottom and a traditional veal demi glace.

So we have a crusted chateaubriand with shallot rice fried artichoke. And we did a Chinese five spice beet truffle sauce. Judges. What we’ve made for you today is a chateaubriand roulade stuffed with artichoke and Brie with a side of cumin, rice and a beet truffle salad. Whose dish is on the chopping block.

Chef Alex. Chef, you’ve been chopped. Chefs. Izzy and Darian. Chefs. Molly and Henry. Let’s see you tackle this final basket. Unpack your last four mandatory mystery ingredients. Wow. We’ve got chocolate fondue. You also have grapes, hot honey and hugs and kisses, cookies. And we are starting it now. Hello? Izzy and Darian.

Oh, what’s the. What’s the early plan? I’m working on an ice cream base right now, and I think we’re gonna do, like, a hot honey compote with the. With the grapes. Molly. Henry, What are you making down there? A spicy chocolate ice cream. Oh, and a shortbread crumble.

We’re going to use the X’s and oh, cookies to make a mascarpone whip. Making hot honey croutons to go with our dessert. Just to add a little bit more flavor and a little bit of a crunch to the plating. All right. This is it, Chefs. Final seconds of the final round.

Ten, nine, eight, seven, six, five, four. Three. Finish, finish, finish, finish, finish one. All right, let’s do it. All right. Hi, Chef. That’s the first time they were down to the wire. Chefs, Molly and Henry, What do we have today?

We have a spiced chocolate ice cream with a red velvet crumble, macerated grapes and a mascarpone whip. Chefs. Izzy and Darian. We prepared for you a red velvet ice cream with a chocolate swirl and a grape and hot honey compote. So. Whose dish is on the chopping block.

Chef Molly and Henry, you have been chopped. Judges. Chef Molly. Chef Henry. We wanted to say how much we saw you grow as a chef couple in the first round. We really loved the flavors of your snapper.

But was that heart shaped ravioli that just stuck out like a sore thumb in the entree round? We loved your chateaubriand, but the rice was undercooked, so we had to chop you. Yeah. Thank you for having us. It’s been an honor. Thank you. Thank you all. Thank you. Thank you. Thank you, Bob.

And that means Chef’s Izzy and Darian, you are the chopped co champions. Well done. You’ve won the $10,000. Congrats. Well done. Yes, sir. What we really want to know is, are you willing to see each other again? Yeah. Yeah, definitely. Definitely.

Good for you. Because for your next date, Chopped is treating you to a world class dinner at the sexiest restaurant in town. Chris Santos’s own beauty and Essex. Thank you.