Winners Entrees from Chopped Canada Season One

Posted by Ania Krysa on December 17, 2014

Take a look back on the first season of Chopped Canada and see the creative way each episode's winners turned a culinary puzzle into a delicious dish! In these photos, we're looking at the entree round, where the chefs had to create a winning dish in only 30 minutes. Having the correct portion size and cooking the protein correctly are key in winning this tough round.

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Episode 1: Strawberry Milk Powder, Firm Tofu, Microwave Popcorn, Chayote
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Episode 1: Asian Crab Noodle with Kumquat Slaw

The episode winner, Stephanie Brewster tossed crab meat and tofu with asian noodles and topped the dish with honey and garam masala spiced popcorn. The noodles were served with a strawberry scented chayote and kumquat slaw.
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Episode 2: Grape Leaves, Pork Shoulder, Green Pepper, Dried Chipotle
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Episode 2: Grilled Pork Steak with Grape Leaf Salsa Verde

Episode winner, Shelley Robinson, cut the pork shoulder into chops before grilling. She served the chops with a salsa verde made from grape leaves and green pepper, sweet potato fries and a corn and tomato stew.
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Episode 3: Razor Clams, Artichokes, Mint, Hickory Smoked Potato Sticks
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Episode 3: Steamed Razor Clams with Artichoke and Mint Verde

Episode winner Ryan Reed steamed the razor clams in white wine and served them with quinoa, smoked salmon roll stuffed with dungeness carb and an artichoke, lemon and mint sauce.
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Episode 4: Marble Cheese, Quail, Golden Raisins, Thai Fish Sauce
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Episode 4: Grilled Quail with Marble Cheese Crostini

Episode winner Alvin Viguilla grilled the quail and served it with roasted root vegetables and a marble cheese crostini. The dish was garnished with chives and charred green onions.
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Episode 5: Strawberry Popping Candy, Morel Mushrooms, Sockeye Salmon, Cloudberry Compote
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Episode 5: Seared Sockeye Salmon with Estonian Sauerkraut

Episode winner Paul Lillakas pan seared his sockeye salmon filet and served it atop seared morel mushrooms and Estonian sauerkraut sweetned with strawberry candy and cloudberry compote. The salmon was topped with a dill and caper creme fraiche.
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Episode 6: Orange Marmalade, Bigeye Tuna, Peanut Butter, Rambutan
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Episode 6: Big Eye Tuna with Rambutan Salsa

Episode winner Luca Cianciulli served his seared tuna with orange marmalade glazed turnips, peanut butter mayonniase and a rambutan salsa.The rambutan salsa was served in a halved rambutan shell for pretty effect.
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Episode 7: Beer Nuts, Leg of Lamb, Pancake Mix, Kimchi
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Episode 7: Spiced Beer Nut Crusted Stuffed Lamb

Episode winner Brianne Nash stuffed her beer nut crusted lamb with feta and spinach and served it with a kimchi fritter, potatoes and a brandy jus.
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Episode 8: Ketchup, Octopus, Iceberg Lettuce, Puffed Rice Cereal
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Episode 8: Stewed Octopus with Fennel and Iceberg Slaw

Episode winner Whitney Mayes made an ocotpus stew using the ketchup and flavouried it with red wine, onion, oregano and rosemary. The stew was thickened with toasted and ground puffed rice. The dish was topped with a fennel and iceberg slaw.
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Episode 9: Granola Bar, Sweet Breads, Black Kale, Condensed Milk
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Episode 9: Crispy Sweetbreads with Braised Kale

Episode winner Trevor Ritchie served his crispy sweet breads with kale braised with bacon, garlic and condensed milk
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Episode 10: Salt Cod, Miso Paste, Lemon Balm, Sunchoke
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Episode 10: Salt Cod with Sunchoke Hash and Miso Buerre Blanc

Episode winner Mark McCrowe seared his salt cod and served it with a sunchoke and shitake mushroom hash, a miso buerre blanc sauce, crispy lemon balm leaves and a drizzle of sriracha hot sauce.
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Episode 11: Candy Coated Chocolates (Smarties), Bison Tenderloin, Rapini, Honeycomb
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Episode 11: Candy-Cumin Grilled Bison

Episode winner Tammi McGee cut down the bison into steaks and crusted them in candy, coriander and before grilling. She served the bison steaks with a three colour potato saute, and honey glazed rapini.
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Episode 12: Smoked Eel, Cattail, Tomato, Cereal Heart
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Episode 12: Charred Eel with Cattail Agrodolce

Episode Winner Missy Hui flavoured her eel with soy sauce, mirinn and demerara sugar before charring it. She served it with a sweet potato puree, sweet and sour cattail agrodolce, a celery heart and chive salad and sliced tomatoes (that she almost forgot).
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Episode 13: Neapolitan Wafer Cookie, Rib Eye Steak, Maple Syrup, Frozen Edamame
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Episode 13: Char-grilled Rib Eye with Edamame Puree

Episode winner Nicholas Wong grilled his rib eye steaks and served them with a creamy edamame puree, crispy potato wedges,
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Episode 14: Dulce de Leche, Red Mullet, Fennel, Cheese Curds
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Episode 14: Pan Fried Red Mullet with Sea Bean and Cheese Curd Fritter

Episode winner Norman Aitken pan fried the red mullet and served it with lemon dressed fennel, cheese curd fritter and a sauce made from dulce de leche, its sweetness tempered by vinegar.
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Episode 15: Lady Finger Bananas, Turkey Scalooppini, Pimento Stuffed Green Olives, Radicchio
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Episode 15: Involtini of Turkey with Green Olive Tapenade

Episode winner Boris Rubtsov stuffed his turkey involvtini with friulano cheese and mushrooms and served it with a green olive tapenade, caramelized, spiced banana and a salad of pickled red onions, raddichio, and dill.
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Episode 16: White Cupcakes, Calves Liver, Poppy Seeds, Ricotta Salata
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Episode 16: Grilled Liver with Ricotta Salata Polenta

Episode winner Jayke Carter seasoned his liver simply with salt and pepper and grilled it. He served the liver with deep-fried polenta made with ricotta salata, wilted greens tossed with a poppy seed vinaigrette.
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Episode 17: Chocolate Truffles, Canned Lobster, Eggplant, Gooseberries
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Episode 17: Crispy Panko Eggplant Stack with Creamy Lobster Sauce

Episode winner Derek Pennell sliced the eggplant, crusted it in panko breadcrumbs and fried them. He served the eggplant stacked with a rich lobster sauce made from tomatoes, cream and onions and topped with a gooseberry, white chocolate and avocado salsa.
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Episode 18: Jelly Beans, Pork Chops, Parsley, Burdock Root
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Episode 18: Chargrilled Pork Chop with Creamed Burdock

Episode winner Neil Dowson served his grilled pork chop with a parsley salsa verde, creamed burdock root and appled cooked down in a jelly bean gastrique.
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Episode 19: Red Pepper Jelly, Turkey Leg, Coconut Milk, Elbow Pasta
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Episode 19: Barbecued Turkey Leg with Elbow Pasta Polenta

Episode winner Jessica Pelland served her grilled turkey with a barbecue-type suace made from red pepper jelly and coconut milk, a 'polenta' made from the elbow pasta and crispy greens.
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Episode 20: Orange Drink Crystals (Tang), Ground Pork, Broccoli, Celery Salt
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Episode 20: Pork and Orange Scotch Egg with Summer Ragout

Episode winner JohnRoss Woodland flavoured his pork with orange drink crystlas before wrapping it around the eggs and deep frying the scotch eggs. He served his dish with a summer ragout made from broccoli andd other vegetables.
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Episode 21: Root Beer, Slab Bacon, Bok Choy, Papdum
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Episode 21: Scallops with a Root Beer Bacon Vinaigrette

Episode winner Matthew Pennell seared his scallops and served them with a bacon root beer vinaigrette, polenta, and bok choy spiced with harissa. The dish was garnished with crispy pappadums.
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Episode 22: Canned Fruit Cocktail, Sesame Paste, Lamb Kidneys, Apple Cider Vinegar

1 canned fruit cocktail, 2 sesame paste, 3 lamb kidneys, 4 apple cider vinegar
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Ep 22 - 1012 Stephanie entree - Lamb Kidney Hash with Sesame Paste Puree
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Episode 23: Trout Caviar, Rabbit, Creamed Corn, Mangosteen
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Ep 23 - 1018 Hayden entree CU - Roasted Leg of Rabbit and Creamed Corn Su
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Episode 24: Strawberry Parfait, Whole Oat Flakes, Wild Boar, Cucumber
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Ep 24 - 1024 Daren entree - Wild Boar with Meat Salad and Strawberry Parf
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Episode 25: Digestive Cookies, Scallops, Canned Tomato Soup, Okra
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Ep 25 - 1025 Pierre entree - Scallop Pasta with Okra Gremolata
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Episode 26: Geoduck Clam, Candy Apple, Black Garlic, Chicharron
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Ep 26 - 1020 Miheer entree CU 2- Garam Masala Crusted Geoduck with Chicha
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