Ep 2. My Froggy Clementine

My Froggy Clementine is the second episode of the fourth season of Chopped, a competitive cooking show that challenges four chefs to create unique and delicious dishes using surprise ingredients. In this episode, the competitors are tasked with incorporating frog legs into a three-course meal.

The chefs start off by exploring the mystery basket containing frog legs, along with beet greens, Clementine oranges, and shell-on peanuts. They have 20 minutes to come up with a plan for their appetizers before diving into the cooking process. The judges, Chef Marc Murphy, Chef Alex Guarnaschelli, and food critic Jeffrey Steingarten, observe the chefs and provide commentary on their progress and technique.

The chefs each take a unique approach to the challenge. Chef Fanny Slater decides to use the frog legs in a salad, while Chef Austen Parker opts for a Cajun-style dish with a spicy peanut sauce. Chef Jeremy Hanlon takes a more classic approach by pan-searing the frog legs and serving them with a Clementine orange sauce. Chef Micah Edelstein decides to make a soup with the beet greens and frog legs, showcasing her creative culinary style.

The judges critique each dish based on its presentation, taste, and creativity. Chef Slater's salad receives high praise for its combination of textures and flavors, while Chef Hanlon's dish is deemed too traditional for the competition. Chef Parker's Cajun-style dish impresses the judges with its complexity and bold flavors, while Chef Edelstein's soup is criticized for being too thin and lacking depth.

Moving on to the entree round, the chefs must use frog legs once again, this time paired with kabocha squash, pancetta, and shichimi togarashi spice blend. They have 30 minutes to create a cohesive dish that showcases all of the required ingredients. As the clock ticks down, tensions rise in the kitchen as the chefs struggle to finish their dishes in time.

Chef Hanlon opts for a unique approach, creating a frog leg and pancetta sausage served with roasted kabocha squash. Chef Parker continues his Cajun theme with a frog leg gumbo, while Chef Edelstein creates a savory bread pudding with the frog legs and kabocha squash. Chef Slater decides to go in a different direction, pairing the frog legs with a Clementine orange glaze and roasted pancetta.

Once again, the judges provide feedback on each dish, noting the successful combinations and missteps of each chef. Chef Hanlon's sausage is well-received, although the texture is slightly off, while Chef Parker's gumbo is criticized for being too salty. Chef Edelstein's bread pudding is praised for its unique approach, while Chef Slater's dish is deemed too sweet and lacking in balance.

The final round of the competition features dessert, with the chefs tasked with creating a sweet treat using frog legs, as well as honeycomb, queso fresco, and Chinese five-spice powder. They have 30 minutes to pull together a dessert that will satisfy the judges' sweet tooth and showcase their culinary skills.

Chef Parker decides to make a honey-glazed frog leg beignet, while Chef Hanlon creates a Chinese five-spice panna cotta with frog leg chips. Chef Slater makes a queso fresco cheesecake with honeycomb and compressed Clementine oranges, while Chef Edelstein goes for a chocolate-honey frog leg truffle.

The judges taste each dessert and provide their final thoughts on the meal as a whole. Chef Parker's beignet is deemed too greasy, while Chef Hanlon's panna cotta is praised for its creativity and use of the Chinese five-spice powder. Chef Slater's cheesecake receives mixed reviews, with some judges enjoying the unique flavor combination, while others find it too dense. Chef Edelstein's truffle is praised for its perfect balance of sweet and salty flavors.

Overall, the judges must decide which chef successfully incorporated the frog legs into each course, while also showcasing their culinary style and creativity. The winner walks away with a $10,000 prize and the title of Chopped champion.