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Amanda, Aarón and Scott take on the appetizer-basket ingredients from tonight’s episode. The ingredients include cherry drink pickles, lamb chops, kale chips and ricotta salata. Creating an appetizer out of these ingredients is all about finding the right balance and proportion — after all, it is an appetizer. The teen chefs learned, though the hard way, that cooking lamb chops on the bone isn’t possible in such a short amount of time, so quick thinking is necessary, especially when it comes to forming a plan B or C.
Like some of the competitors, Amanda decided to make a lamb salad, which she acknowledged wasn’t the brightest idea, calling it “predictable.” But Aarón thought her balance of flavors made the dish an example for others to emulate. He, on the other hand, went outside of the box by making a tartare, a good use for the short time. Mixing French and Mexican ingredients, Aarón came up with a fusion that incorporated all the basket ingredients in one bite. Scott came up with spice-rubbed lamb with couscous, which Aarón praised for “embracing the Mediterranean and all the regions that encompass it.”
Click the play button on the video above to watch the entire After Hours episode and see the dishes Amanda, Aarón and Scott created. Then browse behind-the-scenes images for an insider’s look at the cooking.
Start a conversation with fellow fans and tell FN Dish in the comments below how you would have approached this basket: What would you make out of cherry drink pickles, lamb chops, kale chips and ricotta salata?
Catch up on past Chopped After Hours episodes by watching all the Web-exclusive battles online.