Chopped After Hours: Bizarre Foods | Food Network

Chopped After Hours: Bizarre Foods | Food Network

[music playing] TED ALLEN: Judges, I need
you guys back in the pantry. Throw any basket at our
judges, and they will make astonishingly good food. That’s just how they
roll, “After Hours.” [clock ticking] [music playing] Guys, I think you’ve
finally met your match. AARON SANCHEZ: Oh, boy. Chris, Marc, Aaron,
are you ready to have some bung– I mean, fun? MARC MURPHY: What’s this, like
a half a pound of this stuff? AARON SANCHEZ: [chuckles] All right, so pork
bung was the star of the entree basket in our
Bizarre Foods Competition. Also in there, hot sauce jelly
beans, farro, and pork dust. The whole point
behind bizarre foods is that these foods only
seem bizarre to some people. To other people, they’re
completely normal. Yeah, I think people were
lying to themselves at home if they’ve had a hot dog
and there hasn’t been some pork bung in that mix. Yeah, exactly. AARON SANCHEZ: I’m serious. I’ve traveled the world. I’ve eaten tacos
all over Mexico. And a lot of times, they
have something called macisa, or it’s a mixture of
different cuts, innards. In this case, this pork bung is
actually the rectum of a pig. People at home are
wondering how he’s going to make a taco out of it. [laughs] MARC MURPHY: This is a very
brown and artificial red dinner. Yes. [chuckles] There’s
a certain likeness that all these ingredients
have, as far as appearance. But this pork dust
is simply just chicharrones, or pork rind,
kind of made into a powder. So that’s not– That’s a good
ingredient, actually. All right, guys you ready? AARON SANCHEZ: No! CHRIS SANTOS: Let’s go! Couldn’t be readier. All right, 30 minutes
to do your thing. The clock starts now. Go! TED ALLEN: Go. [groans] Get out of there. You did this last time. What? Aaron’s taking
all the jalapenos. Ah. [music playing] All right, Sanchez,
what you gonna make? AARON SANCHEZ: I’m gonna
make a farro salad. I’m gonna let this
be really the star. And I know it sounds
kind of weird, but I’m not gonna
focus on the bung. I’m gonna actually
take some of the bung, I’m gonna soak it in buttermilk,
and fry these little rings as a garnish on my salad. I love the idea of
making the farro the star. Farro is a terrific grain. People need more whole
grains in their diet these days– super
healthy, but also a really great flavor and texture. AARON SANCHEZ: Yep, absolutely. And where is your farro now?
Have you started cooking it? Yeah, it’s in the water. I seasoned it with just
some salt and olive oil. OK. Hopefully, I’ll get
enough time to cool it down and add the other veg. All right. MARC MURPHY: I’m gonna
try to use all the bung. That’s great news, Marc. Maybe in a– like a hot dog bun? [chuckles]. TED ALLEN: Bung dog? MARC MURPHY: I’m gonna
make a bung pizza. So wait, you really
are making a pizza? Yeah. TED ALLEN: So we’ve
seen a lot of people struggle trying
to use pizza dough inside of a 30-minute round. Well, that’s why I
put the grill pan on. I’m gonna grill the pizza. TED ALLEN: Ah. MARC MURPHY: I’m gonna
grill the pizza dough. Some fresh tomato
sauce, right here. It’s going to be flavored
with pancetta and pork bung. [music playing] TED ALLEN: Hey, Chris
what do you got going on? I’m doing like a
farro style risotto. Or a risotto-style farro? Correct. Sorry. What all is going on here with
your risotto-style farro, sir? I’m going to accentuate the
heat from the hot sauce jelly beans by adding some
chipotle, and cilantro, basil, tomato, corn, TED ALLEN: Have you dealt
with the problem yet? No, I’m not. I’m about to. Oh, boy. Oh, here it goes. I’m cutting it, Aaron. AARON SANCHEZ: Dude, don’t
cut it with your bare hands. You got to put something
on it, like– like gloves. TED ALLEN: All right, Marc,
you’re cutting up the bung, something that a lot
of people are going to be very freaked out about. MARC MURPHY: Ooh, it’s a
little sticky on the inside. AARON SANCHEZ: [laughs] Chop it some more, Marc. Make it really– make it–
do you really need that much? AARON SANCHEZ: [chuckles] Well, I want the judges
to make sure they taste it. Dude, that has the
most off-putting smell. [music playing] Augh. [gags] That’s about– we’re
done with that ingredient. All right, chefs, get
your [bleep] in gear. Less than 20 minutes
on the clock. [laughing] [music playing] Hey, Aaron, what’d you
do with that pork bung? It’s soaking in
buttermilk with a lot of lemon juice, some seasoning. And then the idea
here is that I’m going to fry that in some
masarina, some seasoned flour, a little bit of cayenne. Hopefully, that will take away
a little bit of that funk. [music playing] This basket’s just
nasty all around. I mean, look at this. [whirring] Look at the farro now, ah? [sizzling] Delicious fried pork bum. [music playing] is much time we got there, Ted? TED ALLEN: Oh, about 11 minutes. I think my sauce
is gonna definitely need some fresh herbs. [chuckles] TED ALLEN: You think
herbs are gonna do it? MARC MURPHY: [chuckles]
I don’t know, man. Ah! Ho! Yeah, perfect, just the
way I wanted it– burnt. [music playing] Oh, how about that? TED ALLEN: How are
you liking it, Chris? It’s not bad. Is that the offending product? That is the offending product. So what did you do to it? I added a lot of heat. TED ALLEN: A little
shaved Brussels– careful. Marc bringing some of his
faves, a little frisse. I like that
interesting technique where you’re drizzling
olive oil on the floor. AARON SANCHEZ: [laughing loudly] So, your farro
looks nicely cooked. Yep. But I just basically covered–
I have some veggies in here. I have tons of herbs. I have this vinaigrette that
I made with the pork dust. TED ALLEN: Oh, nice. So I’m feeling good
about life, right now. Excellent. All right, guys, you’ve got
two minutes on the clock. Dude, you have a lot of
stuff on your table, bro. You are going down,
bruh, big time, inferno. CHRIS SANTOS: I’m good. I’m good. TED ALLEN: All right, Chris how
much you got left to do, sir? I just need to put
my risotto in a bowl after it cooks up for
another 30 seconds. In 30 minutes? [laughing loudly] If Chris pulls this off,
Aaron, a risotto-style farro in 30 minutes– AARON SANCHEZ: Dude, I
will be so impressed. And you know what? It looks like he’s
gonna do it, Ted. TED ALLEN: That was
very unconvincing. AARON SANCHEZ: [chuckles] [music playing] TED ALLEN: All right, judges,
wrapping it up– 10, 9, 8, 7– Come on, Chris, you
can do it, buddy! –6, 5, 4, 3, 2, 1. Time’s up! Please step back. Nice job, buddy. [claps] Now all we have
to do is eat it. AARON SANCHEZ: [chuckles] TED ALLEN: All righty– Yes. –the moment of truth. You guys want some white? Sure. I think white would be nice. Here we have pork
bung, hot sauce jelly beans, farro, and pork dust. All right, Chris,
what’d you make? What I did basically was
a spicy, creamy farro, risotto-style. The chicken stock that
I used for the farro, I infused with those jelly beans. And the bung itself, I cut it
into little strips, deep-fried it, tossed it with
some of that pork dust, and a lot of crushed red pepper. Mmm. It kind of made a lot of that
assertive flavor of the bung go away. MARC MURPHY: Yep. I didn’t really want to make
bung the star of the show, let’s be real honest. But you know
what’s really funny? Is the thing I taste the
most is the grilled corn. MARC MURPHY: He really
balanced it out here. I think that the heat,
the creaminess of the– it almost does act like
a risotto, though, hm? Mm-hmm. What is your dish
title, Chef Marc? Today I made a two-pork pizza
with a nice, light salad. I took the pork that
was in the basket. And then I took
pancetta, and then I sort of thought about
tripe– like the Italians do– and I made a nice
little tomato sauce. So there’s tomato.
There’s onions. There’s garlic. There’s rosemary. There’s basil. And then I made a
salad, where this is where I put the pork dust. Where’s your jelly beans? The jelly beans,
I just microplaned them on top for a little heat. CHRIS SANTOS: That tomato
was another good solution. Like, I attacked mine
kind of with heat. You attacked it with a
lot of tomato and acid. By grilling that
pizza dough, though, seriously, you brought
out a wonderful flavor, and it’s working. I think you get major
kudos for your use of the bung– good stuff. Last but not least,
Aaron, what do we have? I made a farro salad
with roasted vegetables, a pork dust vinaigrette,
and some crispy pork bung. -So you went crispy as well.
-Yes. But you soaked it first, right? Yes, I soaked it in
buttermilk and lots of lemon juice and seasoning. And I grated some of the jelly
bean inside the vinaigrette with the pork dust
to, hopefully, give a little backdrop of heat. CHRIS SANTOS: This is delicious. TED ALLEN: Marc handled
that problem ingredient with a lot of bold flavors. You really just handled
it by breading it. Yeah, I just– I want there
to be a textural component. The raw Brussels sprouts,
the beans, all those herbs, you really did lighten it up. And the vinaigrette
really works out. CHRIS SANTOS: It’s a
very delicate salad. And when you think of
pork bung and a dish, you don’t think of like
something so delicate. I appreciate it. That’s a huge compliment. OK, well congratulations
on turning so-called bizarre ingredients
into bizarrely tasty dishes. Nicely done. [clink] [clink]
is the address to remember if you’d like to watch
more of these “After Hours” judge’s rounds. [clock ticking]

30 thoughts on “Chopped After Hours: Bizarre Foods | Food Network”

  1. OMG i cant believe they used the pork butt hole.This is not a good thing to b putting in ones mouth.

  2. they mention in the episode that featured this basket that the meat processing place rinses the bung with hot hot water like three or four times before they ship it out

  3. Aaron did not eat the bung. He might have tried Chris's dish but he stopped there. He was gaging when he chopped it up…lol. Nasty stuff anyway…..some things should be wasted!

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