When faced with an ingredient like eel, most chefs would run the other way, but the judges on Chopped After Hours take the challenge in stride: “You think some slippery eels are going to shake our nerves?” retorts Aarón. Geoffrey recommends that the skin be removed, which is an important step. Only one pro chef managed to serve his dish with eel that had the skin removed in the appetizer round of the Ultimate Champions premiere. His dish turned out to be the judges’ favorite, but the other dishes left something to be desired — i.e., no skin.
Geoffrey, Chris and Aarón are cooking with the appetizer basket ingredients — eel, pepihuates, shaved coconut and sea beans — from tonight’s episode. Even though Geoffrey points out they’re not equipped to properly skin an eel, the three judges cleverly decide to parboil it first, which makes removing the skin and bones much easier compared with how the episode’s chefs struggled. The only ingredient that leaves Geoffrey flummoxed is the pepihuates. “Watch me magically transform it,” Chris asserts. Aarón explains it’s simply a Mexican tomato-based snack/drink with peanuts and a tamarind stick — not unlike a Bloody Mary, Ted thinks.