Top Moments of Chopped After Hours: Bizarre Baskets

"We have Chris, Alex and Geoffrey — and, of course, the life of the party, goat heads," says Ted Allen. The judges must also cook with flaming shiso, blue foot mushrooms and kholodets, a Russian aspic, which Chris thinks "doesn't look that appetizing." But Alex disagrees: "That looks like planet flavor to me."

"Can you give us an idea of where you're going?" Ted asks Chris. "I feel like this could make a really great pressed sandwich," Chris says as he breaks down the goat head to reveal all the usable meat, including the tongue and cheeks. "That's what I'm really after is the cheek."

"Don't be such a hothead," Ted jokes as Geoffrey removes the goat head from boiling water. Geoffrey will turn it into a hash with eggs and fried shiso leaves, which Ted thinks might make even kids want to eat greens. "What do you do to get a kid to eat goat head?" asks Ted. "You don't tell them," Geoffrey says.

"I'm making a goat cheek meatball with mayonnaise, goat cheese, chopped-up daba daba," says Alex, meaning the kholodets, which Ted corrects her pronunciation on. "I'm having a hell of a time with that," she jokes. And she's also juicing carrots for a spicy broth, which she thinks will bring "freshness and vibrancy."

"You kind of made the basket disappear," says Alex of Geoffrey's hash. "It's like a matzo to me," says Geoffrey of Alex's meatballs. "If you're going to scale Mount McKinley, this is the way to go," says Alex of Chris' panini, which all agree is rich. "Good times with goat heads," says Ted as he toasts their efforts.