Ep 1. A Prickly Situation

A Prickly Situation, the first episode of the second season of Chopped, introduces four new chefs to the competition. Hosted by Ted Allen, the contestants must prepare a three-course meal consisting of an appetizer, entree, and dessert, with each course using ingredients from a mystery basket presented to them at the beginning of the round. The catch? The ingredients are not what they seem.

In the appetizer round, the chefs must incorporate prickly pear cactus, baby leeks, pork belly, and prickly ash into their dishes. The prickly pear cactus proves to be the biggest challenge, with its spiky exterior and slimy texture. Chef Sue struggles to slice it while Chef John attempts to cook it down to reduce its sliminess. Chef Tracy, on the other hand, decides to use the cactus juice as a base for her vinaigrette.

As the clock ticks down, the chefs manage to plate their dishes, and the judges evaluate them based on taste, presentation, and creativity. Chef John's pork belly with pickled cactus and baby leek salad impresses the judges with its crispy pork skin and perfectly cooked meat. Chef Sue's cactus and leek soup receives mixed reviews, with some judges finding it too slimy while others praise its unique flavor. Chef Tracy's vinaigrette is a hit, but her pork belly dish falls flat with its undercooked meat.

Moving on to the entree round, the chefs must use ostrich, black garlic, heirloom tomatoes, and preserved lemon in their dishes. Chef John is excited to work with the ostrich, having experience cooking with game meat, while Chef Tracy worries about the preserved lemon overpowering her dish. Chef Sue decides to take a risk and make a grilled ostrich salad, hoping the judges will appreciate the lightness of the dish.

Despite a few setbacks with the ostrich, the chefs manage to plate their dishes once again, and the judges taste and evaluate them. Chef Sue's salad is deemed too light for an entree, and Chef John's ostrich stir-fry is criticized for lacking creativity. Chef Tracy's dish, a pan-seared ostrich with black garlic and heirloom tomato puree, receives high praise for its bold flavors and perfect execution.

The dessert round brings the chefs one step closer to the grand prize, as they must use red currants, matcha powder, white chocolate, and banana chips in their final dishes. Chef John struggles with the matcha powder, unsure how to incorporate its strong, bitter flavor into a dessert. Chef Tracy is inspired by the red currants, hoping to use their tartness to balance out the sweetness of the white chocolate. Chef Sue chooses to make a banana chip crumble, hoping the judges will appreciate the texture it adds to her dish.

As the chefs put the finishing touches on their desserts, they hope their creations will impress the judges and secure them the win. Chef Sue's banana chip crumble is praised for its texture, but the judges find her matcha white chocolate mousse too heavy. Chef John's dessert, a matcha panna cotta with red currant sauce, is a hit with the judges, who appreciate its lightness and bold flavors. Chef Tracy's white chocolate mousse with red currant coulis is also well-received, with the judges giving her high marks for creativity.

In the end, only one chef can be named the champion of Chopped, and the judges must decide whose dishes stood out the most. The winning chef will move on to compete against other winners in subsequent episodes, while the losing chefs will be sent home. Who will emerge victorious from A Prickly Situation, and who will be chopped? Tune in to find out.