'Top Chef Boston' Recap, EP2: 'Boston's Bravest and Finest'

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The competition isn't the only thing heating up on the second episode of the Top Chef Boston season.

It's at that point in the game where inevitable personal drama picks up, and some of the chefs are already butting heads outside of the kitchen.

Chef Keriann and Chef Aaron are the first feud to show face, arguing over the merits of molecular gastronomy as a chef. Will this rise in tension come in to play in the kitchen?

The contestants participated in a "one if by land, two if by sea" Quick Fire Challenge, creating inventive surf-n-turf style dishes that left viewers drooling.

Crunchy crab bites and fried skate cheeks were a couple of the sea fresh ingredients featured in the chef's creations, who were judged by famed Boston chef, Todd English.

Unlike most previous Quick Fires, the winner of this challenge walked away with $5,000, rather than elimination immunity. Chef James--aka Mr. Patrick Swayze Tattoo--took home "five thousand smacaroons," as Padma Lakshmi said.

For this episode's elimination challenge, the chefs broke into five teams to cook for the city's everyday heroes: the commissioners for the Boston police and fire departments.

"I'm so proud to be cooking for the commissioners. They did so much for the city during the marathons," said Chef Stacy, who hails from Boston herself.

Chef Keriann and Chef Aaron, who both ended up on the same team, decided to argue instead of collaborate. "You just want to be an a**hole sometimes," Keriann said.

Poor Chef Stacy was stuck in the middle between them, and we hoped the team could pull through together. "Such a b***h dude. Such a b***h," Aaron said to Stacy about Keriann.

At dinner time, the Red Team (Chef Katsuji, Chef Katie and Chef Mei) put out a sauteed halibit with a pea coconut puree, which was well received by the judges.

The Blue Team served a surf-n-turf of wood-field filet mignon and seared scallops. "The beef was perfectly cooked," Tom Colicchio praised.

The Grey Team (with Quick Fire winner Chef James) made a grilled pork chop with apricots, much to the delight of Boston's bravest.

The Yellow Team (Chef Joy, Chef Melissa, Chef Ron) dished out some veal chops they say they made from the heart, but it wasn't enough.

The vanilla flavor they used was overpowering, the chops were severely undercooked, and the judges were unimpressed.

The Green Team (Chef Stacy, Chef Keriann and Chef Aaron) were pressed for time before their chicken dish was served for the judges. Instead of focuing on plating, Chef Keriann and Chef Aaron spent most of the time bickering, and perhaps their accent dishes (Stacy's corn salad and Aaron's bourbon marmalade) would have been able to stand up to Stacy's superb chicken.

"If I were you I'd be pissed off right now," Tom Colicchio told Stacy. "The garnishes were both terrible."

In the end at the Judges' Table, the Red and Blue teams were by far the favorites of the night, and the Blue Team won the challenge.

But the Green Team's mismatched side dishes and the Yellow Team's poorly executed veal were the judges' biggest disappointments.