Top Moments of Chopped After Hours: Ultimate Champs

Geoffrey, Chris and Aarón enter the Chopped kitchen to take on the appetizer-round baskets from the Ultimate Champions: Pros episode.

Photo By: David Lang ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: David Lang ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: David Lang ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: David Lang ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: David Lang ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: David Lang ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: David Lang ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: David Lang ©2014, Television Food Network, G.P. All Rights Reserved.

There Will Be No Slip-Ups

"You are the authorities here," Ted tells the judges, "so expectations are not here, they're up here," motioning with his hand. Geoffrey, Chris and Aarón will have to cook with eel, pepihautes, shaved coconut and sea beans. Aarón interjects: "You think some slippery eels are going to shake our nerves?"

Modernizing a Classic

"If I had a plan I might do tempura eel," says Geoffrey when asked by Ted what he's making. His concept is eel and chips, a take on the classic fish and chips. He's decided to cook the eel whole in boiling water, and then will batter it with a rice flour tempura.

A Clever Approach

Aarón is starting the base for his Thai curry soup. Ted notices he has butchered the eel into lengths. "It's quicker to cook," says Aarón, who plans to deal with the deboning and skinning afterward. Chris and Geoffrey have taken similar approaches with their eels.

Forethought Comes with Experience

Chris is peeling and deboning his eel for his Mediterranean salad, but he remarks to Geoffrey that he's disappointed in the yield. He also toasts some coconut to top the dish, but it burns. Luckily, he's thought ahead and saved half: "It happens to the best of us," he says.

Tips from an Expert

"My secret to perfect french fries is you've got to blanch it once at 300 degrees, and then blanch it a second time at 400 degrees," says Geoffrey. Instead of serving them with ketchup, he's made a spicy mayonnaise with the pepihuates and some herbs. Ted can't help stealing the fries for himself.

Souping It Up

"Hey, Aarón, what are you doing now?" Ted asks. All Aarón has to do is plate his soup, which he's infused with lemongrass, ginger, jalapeno and kaffir lime. He's also used the eel stock to fortify the flavor. His finishing touch is the toasted coconut, and he points out to Chris, "That's how you do it in the oven."

A Gentleman at Work

"Chris, you all right? You need some help?" Geoffrey asks, but Chris is just putting the finishing touches on his salad, which he's topped with a coconut-breadcrumb mixture. Since no one needs his help, Geoffrey takes a break to read the paper, which he's also used to serve his eel and chips.

D"eel"icious

"The ginger and the jalapeno are so forward," says Chris of Aarón's soup. Everyone agrees Chris' salad is successfully balanced: "The biggest problem cooks do is they use too much salad," says Geoffrey. "You did the best job with the eel," Aarón tells Geoffrey, who managed to remove the best fillets for his dish.

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