|Nopales, No Problem|
|Season 7, Episode 10|
|Air date||July 5, 2011|
- Chris Rendell, Chef de cuisine, Double Crown, New York, NY
- Denise Baron, Executive Chef, Burtons Grill, Boston, MA
- Miguel Aguilar, Executive Chef, Piquant, New York, NY
- Ronaldo Linares, Chef and Restaurateur, Martino's Cuban Restaurant, Somerville, NJ
Ingredients: Quahogs, Fuyu Persimmons, Italian Bitters, Nopales
Chris made Raw Quahog Salad with Grilled Nopales. The presentation is nice, and the grilling of the nopales brought out some great flavor. The nopales combined with the raw quahogs makes the dish feel very slimy.
Denise did Clams Casino with Nopales Salad. Denise drew out the most clam flavor from her quahogs, although the judges wish that she had managed to serve the casino mixture in the shell. The salad is nice.
Miguel made Quahog Ceviche with Italian Bitters. All of the judges, especially Marc, are very impressed with the depth and layers of flavor in the ceviche. However, the quahogs are cut too large.
Ronaldo's dish is Quahog de Cuba with Persimmon Compote. Ronaldo does the best job with the nopales, removing the sliminess and giving it some spice. However, his clams in the halfshell was the wrong method to treat the quahogs.
After deliberating, the judges chop Chef Chris for the sliminess of his appetizer.
Ingredients: Halibut, Purple Cauliflower, Salted Duck Egg Yolks, Pork Skin
Ingredients: Mexican Chocolate, Mostarda, Soft Tofu, Pretzel Rods
|Chopped Season 7|
|<< Season 6 • Season 8 >>|
|#01 The Icing on the Steak||#06 Get it Together|
|#02 Canned Cheese, Please!||#07 Bite Your Pickled Beef Tongue|
|#03 Saying Sayonara||#08 Go For It!|
|#04 Have a Heart||#09 Thyme Flies|
|#05 Gotta Grill!||#10 Nopales, No Problem|