- Do I have to use the entire avocado?
- [Man] You do not but the avocado
still has to be the star of the dish.
- Okay, do I have, does it, okay.
I'm thinking.
[upbeat music]
- I had such high hopes, such aspirations.
- [Man] What was in that?
- It turned out terribly.
- Thoughts on avocados, they are the best
when they're the best
and they are the worst
when they're the worst.
- Yeah I love avocados, I
think they're fantastic,
what is it, a fruit, or
what is it, what is it?
- [Man] In this challenge you'll have
one minute to plate and avocado.
- Okay.
[upbeat music]
- Does it have to feel like
an actual dish that you would eat?
So it can be more theoretical?
- Yeah.
- Okay.
- I think I'm gonna go like a standard,
like my mom would make
like an avocado kachumber,
kachumber is like a
very simple Indian salad
with usually cilantro,
salt, chilies, lime.
- I feel like kinda
whatever about avocados
but I do know that the only
way to make an avocado better
is just to drizzle it in chili crisp
so that's what I'm planning to do.
- I'm not gonna do
anything too crazy here,
sometimes simple is best.
But even though the avocado itself is rich
and kinda fatty, love a little
bit of olive oil on there,
need a little bit of acidity on there
for a little pop of brightness
and I love a little bit of heat
and salt with my avocado too.
- If I end up cooking
the other ingredients,
does that count as within the minute?
- First I'm gonna crush
up some pink peppercorn
and some sumac together
okay, then I'm gonna crush up
some the puffed rice, okay, course crush,
and then we're gonna, we're
gonna cut up my avocado
and that'll be our nice little toppler
with some pickled red
onions on the bottom.
- You know I feel like
avocado's so rich and fatty
I wanna make, I think I'm
just gonna make a simple sauce
but I want it to be really
acidic, kinda bracing,
I think I'm gonna make
like a whole lemon salsa.
- Alright, can I go grab my stuff, yeah?
Blender.
Base.
- Bowls.
- Cool, I'm gonna get a few things.
Nutritional yeast is one
of my favorite ingredients
and I love avocado with nutritional yeast.
- I'm gonna use a little Urfa I think,
it's this kinda really
deep dark, almost tobacco
and leathery quality to it.
- I'm getting a mortal
and pestle for my sesame
because I like crushed sesame,
the way it sort of like
releases the oil inside the sesame seed.
Here's my chili crisp and
some unseasoned rice vinegar.
- Can I choose a different?
- We want everyone to have--
- Everyone has the same plate?
Okay, alright, good to know.
Can I use this?
Do we have any bread?
- Sohla what do you have,
anything I can use for avocado?
Oh how about this lovely rotten lemon?
- All right not that, how social.
[laughing]
- Oo hello.
- Hello.
- Can I take one of these?
There we go, gochugaru.
- Okay.
- Yeah we got a little
salt from Newfoundland.
And we got some really old
sumac, looks like hell.
- Can I pick my avocado?
I don't know guys.
- Alright the lineup here, lime,
get a little bit of like
that onion-y, floral aspect
from the chive and the cilantro flavor
that everyone knows and loves.
- So we got our parm, we got
our bread, we got our lemon.
We got some parsley.
- So I have Urfa chili
pepper, toasted sesame seeds,
lemon, olive oil, flakey salt, that's it.
- So I've got a white
onion, I've got cilantro,
I've got cotija, I've got some pistachios,
some serrano and lime.
- Okay.
Oh wait not, let me do those first.
This doesn't count as part of it right?
- [Man] Yeah, you can do all the prepping.
- I'm gonna crush a little bit first.
- I guess this doesn't
have to taste good, right?
Okay.
- I'm crushing the toasted
sesame in a mortar and pestle.
It's getting really
fragrant and it's gonna
turn into kind of like a dusty powder.
- Mm smells great.
- So I'm just tearing like
little bite sized pieces of bread
and then I'm just gonna toss
them in oil, salt, pepper,
and then into the over to crisp.
- So love pink peppercorns,
they have a nice
little fruitiness to
them, people yell at me
all the time for trying to use them
but I love them, look at those things.
They're like, they got, oo, that's good.
Little bit of sumac,
oh god that look awful.
- So usually I use scissors to cut this
but I'm just gonna use a knife
because scissors too hard to find.
- Do a little rough chop.
- Better more than less.
- Kinda a lot of sesame oil
but it's a lot of lime juice.
- I'm gonna wash the lemon well
because often they're kind of waxy,
is somebody judging this,
who's judging my plate?
We're gonna let the people decide?
- Yes.
- Great, I love that.
- Okay so this is tajin, this
is a salt and chili mixture,
it's used pretty commonly
in northern Mexico,
northern and central Mexico.
- This is ground turmeric which has this
kind of gold, saffron-y color.
- It's relaxing for him,
he's just hanging out.
After a long stressful day
of being a tortilla in a bag.
- No not that one.
- The reason I chose flour tortilla,
you get those awesome layers.
I'm tryna like arrange this
such that it's the most
time efficient, you know what I mean?
- I'm like actually nervous for this.
I don't wanna hurt myself.
- Don't hurt yourself.
- Okay so crushed toasted
sesame, the last dregs
of the chili crisp, unseasoned
rice vinegar and flakey salt.
Basta!
- [Man] I'll count you down, ready?
Three, two, one, go!
- Here we go.
[dramatic music]
- Okay I'm just.
- Oh god I need a spoon,
somebody hand me a spoon!
- I'm gonna just make, oops,
nice curls with a spoon.
- [Man] 30.
- It's not perfect but it'll do, lime it.
- [Man] 15 seconds.
[laughing]
- 15, oh my god!
A little crunch, a little
juzz, a little flakey salt.
- This is not happening.
- [Clare] It's very deconstructed.
- No, no.
- [Man] Five, four, three, two, one.
[laughing]
Time!
- There we go, poor man's kachumber.
- Not all art looks the
same, I think I did alright.
- Boom perfect, look at that
huh, frickin' paid for worse.
- I would like to introduce you
to my dish, blobs and dollops.
[upbeat music]
- Avocado, you know, in an of
itself, it wants brightness,
little extra dash of kind of
grassy kind of pepperiness
from a little bit of olive oil as well,
a little bit of heat pops of salt
and a little bit of extra texture
because avocado itself is so creamy.
- It's pickled red
onions, a little cilantro,
some pink peppercorns,
sumac and puffed rice,
crispy crumble, some little
Newfoundland sea salt
from old Jeremy Charles.
- My dish is avocado with
sriracha creme fraîche,
crispy shallots and dill.
- Avocado on the bottom, lime juice, salt,
green chilies and cilantro, that's like,
those are very common
kachumber ingredients,
I put gochugaru in here
because I like it really hot
and also I feel like it was
otherwise pretty monochromatic.
- Down the middle we have a
beautiful cascade of avocado,
circular tiles, surrounded by an Aleppo
infused sesame sensation.
- Sliced avocado, I didn't
want to put any salt on it.
Although there's salt in the dressing.
With Aleppo pepper, I
feel like I'm at like
a taste it menu presenting my dish,
to like an annoyed table,
people who I interrupted.
- I feel great about it, it looks nice,
it's a little abstract,
it's maybe not the way
you normally see an avocado cut.
But I think that kinda
brings some allure to it.
- The only thing I'm really
not happy with is that one,
the placement of that, I
like this situation here.
- Get a little bite with
the salsa and the bread.
Little parsley.
- Yeah that's pretty much exactly
what I expected it would taste like.
- Pretty good.
What's not to like.
- So anybody know any jokes?
Anybody do anything fun this weekend?
♪ I wanna dance with somebody ♪
[whistling]
Just make sure all these tongs work.
That one's good, that's good too.
