Top Moments of Chopped After Hours: Battle of the Grandpas

Maneet, Chris and Amanda are taking on cooking with London broil, rutabaga, broccoli rabe and peanut butter taffy bites. "Well, it's tough and there's not a lot of fat in it, so what do you do?" asks Ted about the London broil. "Hard sear, lots of resting," says Amanda. Chris says, "Typically you'd attack it with some kind of fat." Maneet's the only judge to go in a totally different direction.

"I'm going to do meatballs and grits," Maneet tells Ted. She starts by grinding her London broil with some bacon. Later, when Ted checks back in, he sees she's just started cutting into her rutabaga. Maneet plans on deep-frying slices of it for chips. "If it works, it's a great idea," says Maneet, revealing that she's never made or even tasted rutabaga chips before.

"Where's my rutabaga?" Chris yells out. A battle ensues as he takes Amanda's broccoli rabe in retaliation, and she takes his in turn. Unable to pinpoint the perpetrator and find his missing rutabaga, Chris ends up grabbing one from the pantry. He decides to turn it into an Asian-inspired vegetable puree to anchor his seared London broil and peanut-sauced broccoli rabe.

"Chris, you're too quiet!" Amanda hollers after Ted reminds them they have only five minutes left. "Are you guys OK? How did the grandpas do this?" Amanda asks her cohorts. "I'm trying to remember," says Maneet, who heads to the fryer one last time. Ted asks her what she's doing. "The one thing which we tell everybody not to," she says, deep-frying a leaf of broccoli rabe for garnish.

"It's totally tender," Ted exclaims upon tasting Amanda's Southern BBQ-inspired London broil dish. Chris says he wanted to "find a nice way to use that peanut butter taffy bite," and Maneet thinks he did just that by embracing the peanut flavor in a savory way. "The flavor of the meatball tastes sausage-y," Ted says of Maneet's dish. And the judges agree that her rutabaga chips were successful. "They're nutty; they're a little bit sweet," Chris says.