Bravo Recipe Finder

Roasted Lamb Medallions

Wed, 11 Jun 2008 12:06:41 -0800

Stephanie Izard, Top Chef Season 4 more than three hours 8 1 rack of lamb, removed from bones (reserve bones) 2T yellow miso Thyme to taste 1/2 onion, diced 3 cloves garlic 1/2 cup red wine 2 cups chicken stock 1 pint blackberries 1 cup white balsamic 1/4 cup sugar 1/2 cup shelled pistachios Salt to taste 1/4 lb maitake mushrooms 2t olive oil 1t butter Pepper to taste 1/4 cup manzanilla olives, minced 1 shallot, minced Clean silverskin from lamb and rub with miso and thyme. Let sit overnight. Brown bones in the oven. Meanwile in saucepot, brown onios and garlic. Deglaze with red wine and let reduce. Add in 1 1/2 cups chicken stock and 1/2 pint blackberries; let simmer. Add in browned bones and reduce to nappe. Season and strain. Place remaining blackberries in nonreactive pot with white balsamic and sugar. Reduce to thicken and strain. Place pistachios in remaining chicken stock; season with salt and simmer until nuts are softened. Break maitakes into bite sized chunks. When time to serve, saute mushrooms in one teaspoons olive oil and butter with salt and pepper. Wipe miso off of lamb, season and brown all sides. Place in oven for a few minutes then let rest. Mix together olives, shallot and remaining olive oil. To Serve: Place mushrooms on plate. Top with sliced lamb and spoon of tapenade. Place a few pistachios on each plate. Pour spoonful of sauce on top and drizzle with blackberry gastrique. herb_crusted_lamb_wprosciuttoseared_quail_breastsauteed_red_snapper_filet

Seared Quail Breast

Wed, 11 Jun 2008 12:03:29 -0800

Stephanie Izard, Top Chef Season 4 more than three hours 4-5 Quail: 1 lb quail breasts, cleaned 4 garlic cloves, chopped Thyme to taste Pepper to taste Sauce: 1/2 onion, chopped 1 mango, chopped 3 garlic cloves, minced Small amount white wine 1/2 cup lobster stock 1/2 quail stock (make from roasted quail bones) Ravioli: 1 lb ravioli pasta A dab of butter 1/2 lb seasoned lobster meat 1 egg yolk Flour for dusting Sherry Gastrique: 1 cup sherry vin 1/4 cup sugar Quail: Combine quail breasts with garlic, thyme and pepper. Allow to marinate overnight. When ready to use, sear quail breasts until nicely browned and meduim. Sauce: Saute onion, mango, garlic and deglaze with white wine. Add in rich lobster stock as well as quail stock (make from roasted quail bones) and simmer for 30 minutes. Strain through chinois. Ravioli: Roll out pasta thin. Place a dab of butter and seasoned lobster meat on pasta. Rub with egg yolk, and lay other pasta sheet on top. Use round cutter to cut out pasta. Keep on parchment with a light dusting of flour until ready to use. When ready to use, boil carefully, not rapidly. Sherry Gastrique: Combine ingredients in nonreactive pot and reduce until thicked. To Serve: Serve quail breasts over ravioli and drizzle with sauce and gastrique. grilled_scallop_with_mangoroasted_lamb_medallionssauteed_red_snapper_filet

Sauteed Red Snapper Filet

Wed, 11 Jun 2008 12:02:29 -0800

Stephanie Izard, Top Chef Season 4 two hours 4-5 1/2 onion, chopped 2 garlic cloves, chopped 2 shallots, chopped 1 lb clams Drizzle of white wine Water for simmering 1/2 bunch white asparagus A splash of cream Drizzle of truffle oil 1/2 lb fingerling potatoes 1 lb red snapper Drizzle of extra-virgin olive oil Garnishes: Salad of shaved green asparagus with salt, pepper, herbs and extra-virgin olive oil. Saute onion, garlic and shallots. Add clams with white wine and steam until opened. Cover with water and simmer for 40 minutes. Saute white asparagus deglaze with white wine. Cover with strained clam broth and simmer until tender. Blend until smooth and add cream. Strain through chinois and drizzle with truffle oil before serving. Meanwhile, roast fingerling potatoes. Saute snapper in olive oil until nicely browned. Serve over sauteed white asparagus and roasted fingerling potatoes. Pour clam broth and garnish with salad of shaved green asparagus. fresh_linguine_clams_with_sausagemenage_trois_of_orangeroasted_lamb_medallions

Ricotta Pound Cake with Lime Glaze

Wed, 11 Jun 2008 12:02:28 -0800

Stephanie Izard, Top Chef Season 4 one hour and 45 minutes 5-6 Ricotta Pound Cake: 3 eggs 1 1/2 cups flour 1 cup sugar 1/2 cup ricotta Pineapple: 1 cup pineapple, diced A pinch of sugar Chiffonade basil to taste Lime Glaze: 1/2 cup lime juice Lime zest to taste 1/2 cup white balsamic 1/3 cup sugar Ricotta Pound Cake: Blend first three ingredients together (do not overblend). Add ricotta and gently mix in. Bake in oven until done (about 45 minutes). Pineapple: Saute diced pineapple with just a pinch of sugar then combine with chiffonade basil. Set aside. Lime Glaze: Meanwhile, reduce lime juice, lime zest and white balsamic with sugar in nonreactive pot. When done, drizzle over pound cake and top with pineapple. Serve with a salted banana cream. pineapple_rum_raisin_souffle_1lemon_cake_with_bruleed_lemon_curdcake_and_frosting

Banana Scallop with Bacon Ice Cream

Wed, 11 Jun 2008 12:01:29 -0800

Richard Blais, Top Chef Season 4 three hours 6-8 A good sprinkle of brown sugar 4 bananas, cut into sea scallop shapes 1/4 cup fresh cilantro stem, chopped 1 lb pork belly Salt to taste 2 quarts heavy cream 2 pods vanilla bean, scraped 9 egg yolks 1 small ginger root, smashed 1/2 cup brown sugar 1/4 cup dehydrated hickory powder 2 cups Puerto Rican spiced rum Garnish: Cilantro stem Add a good sprinkle of brown sugar on banana scallops, sear and reserve. Season pork with salt and grill. Add in with the cream, vanilla, egg yolks, ginger, sugar and hickory powder. Cook until you have a strong bacon flavor. Strain and chill then freeze with an ice cream machine or your stash of liquid nitrogen. Meanwhile, reduce rum to a syrup. Dress the plate with crispy banana scallops, cold quenelle of bacon ice cream and a sprinkle of warm rum reduction. Garnish with cilantro stem. banana_scallops6_scallops_bananas_sliced_intochocolate_cake_with_chocolate_covered_banana_bites

Pork Belly with Pickled Radish

Wed, 11 Jun 2008 11:57:05 -0800

Richard Blais, Top Chef Season 4 more than three hours 4 4 fast slices of pork bellies Quick cure to cover the bellies (salt sugar, aromatics) 2 cups mirin A good splash fish sauce 1/4 cup chili vinegar 1/4 cup cider vinegar 1 lime, juiced 1/4 cup sugar, dissolved 2 cups radishes Cure the belly for an hour, then rinse and pressure cook with the mirin on high for 45 minutes, then press over night. Reserve the broth as a sauce. The next day, sear the belly and serve with the broth from the pressure cooker. Combine fish sauce, vinegars, lime juice and sugar. Toss radishes in the pickling liquid. costillas_de_cerdo_pork_ribstofu_steak_marinatedguinea_hen_duck_foie_gras

Guinea Hen, Duck, Foie Gras

Wed, 11 Jun 2008 11:52:25 -0800

Richard Blais, Top Chef Season 4 more than three hours 4 1/4 cup shallot, minced 2T garlic 4T blanched carrots, chopped 1 cup English peas 1 cup chanterelles Tips from a bunch asparagus 1/4 cup parsley, chopped Tarragon to taste 1/4 cup chives, chopped 4T tomatoes, chopped 4 cups duck broth Butter to taste 4 chicken eggs 1 guinea hen 4 fat pieces roasted foie gras 1 cup morels 1 cup 2% milk Saute the shallot and garlic; add carrots, peas, chanterelles and asparagus and season with herbs. Add tomatoes, duck broth and butter; reserve. Cook eggs in a circulator for 2 hours at 62.5 and pressure cook guinea hen cooked in duck fat for 35 minutes on high pressure; pull the meat. Sear foie gras that has been sliced and seasoned. Simmer morel scraps with 2% milk to make cream. Froth morel cream and serve all in bowls. bbq_pork_shoulder_with_braised_greensfresh_pernal_ham_with_local_beanspork_belly_with_pickled_radish

Grilled Scallop with Mango

Wed, 11 Jun 2008 11:46:07 -0800

Richard Blais, Top Chef Season 4 30 minutes 4 4 scallops 1/2 cup Korean BBQ spice 2 Puerto Rican mango A few drops white truffle oil A few leaves cilantro, chopped 1 cup pineapple juice, fresh crushed 1/4 cup chili vinegar A few bits dehydrated pineapple Season the scallops with the Korean spice mix and grill rare. Dice the mango and season with truffle oil. Mix the cilantro with the pineapple juice and vinegar. Toss the warm scallop in the viniagrette and serve with the mango. bbq_pork_shoulder_with_braised_greensgrilled_tuna_burritopork_belly_with_pickled_radish

Black Thai Rice with Caramelized Coconut, Mango Cream

Fri, 06 Jun 2008 10:33:33 -0800

Lisa Fernandes, Top Chef Season 4 one hour and 15 minutes 6-8 Black Thai Rice: 2 cups black Thai rice, rinsed and soaked overnight 5 cups water Palm sugar to taste Salt to taste Mango Cream: 1/2 can coconut milk 1/4 cup heavy cream 1 fresh ripe mango 2 limes, juiced, zested Caramelized Coconut: 4 disks palm sugar 1t water 1 cup fresh grated coconut Crispy Taro: 2 cups taro Salt to taste Oil for frying Black Thai Rice: Drain rice and place in a pot with water. Bring to boil, then simmer for about 20 minutes. All liquid should be gone. Add palm sugar and salt to taste. Mango Cream: Mix all ingredients in a bowl and whip until very thick. Caramelized Coconut: Heat palm sugar in a pan with water until melted and bubbly. Add coconut and continue to stir until slightly caramelized. Remove from pan, let cool on a sheet tray lined with parchment paper. Crispy Taro: Season taro with salt and fry with oil. mango_sticky_rice_1_cupprawns_with_chili_basil_saucebanana_scallops

Coriander and Soy Glazed Wagyu Strip Steak

Fri, 06 Jun 2008 10:25:11 -0800

Lisa Fernandes, Top Chef Season 4 more than three hours 4 Coriander and Soy Glazed Wagyu Strip Steak: 1 bottle oyster sauce 10 cloves ground fresh garlic 1/2 cup crushed coriander seeds 1 cup sugar 2T soy sauce 1 lb Wagyu strip steak Cucumber Salad: 1 cucumber, julienned 1 green chayote, julienned 1 white chayote, julienned Salt and pepper to taste Drizzle of rice wine vinegar Drizzle of olive oil Additional Ingredients: Garlic Chips Chili Coriander and Soy Glazed Wagyu Strip Steak: Mix together ingredients except steak then add steak and marinate for at least 3 hours. Grill steak, slice and serve. Cucumber Salad: Mix together cucumbers and chayotes in a bowl with salt and pepper, rice wine vinegar and olive oil. Serve with garlic chips and chili. open_faced_chicken_salad_with_carrotsgrilled_tuna_burritosweet_potato_carrot_curry

Tom Ka Soup Dumplings with Organic Chicken

Fri, 06 Jun 2008 10:19:10 -0800

Lisa Fernandes, Top Chef Season 4 one hour and 30 minutes more than 8 Organic Chicken: 2 organic chickens Galanga powder to taste Lemongrass powder to taste Salt and pepper to taste Tom Ka Soup: 2 stalks lemongrass, smashed 6 kaffir lime leaves 1 pack dried galangal 1/2 cup fish sauce 2 cups chicken stock 1/2 cup lime juice 1/2 cup simple syrup 2 to 3 cans coconut milk Dumplings: 2T agar agar Wonton wrappers Golden Threads: 2 egg yolks 1 qt simple syrup Toasted chili flakes to taste Organic Chicken: Grind the white and dark meat of the organic chickens. Mix with galanga powder and lemongrass powder. Add salt and pepper. Tom Ka Soup: Combine all ingredients except coconut milk in a pot. Boil then reduce heat to medium. Add coconut milk; simmer for 5 minutes, taste and adjust with fish sauce or coconut milk. Dumplings: Take 2 cups of the tom ka and put it in a pot with agar agar. Bring to a boil and then simmer while whisking. Place in a hotel pan to cool and thicken. Once totally firm and cooled, dice into small pieces and mix with the chicken mixture. Spoon two teaspoons into the center of a wonton wrapper. Using your finger, wet the rim of the wrapper all the way around. Slowly begin to pinch the sides of the wrapper to form a small pouch. Steam the dumplings for 6-8 minutes or until the chicken is cooked and the soup has melted. Carefully remove the dumplings from the steamer. Golden Threads: Mix eggs in a bowl. Bring the simple syrup to a boil and then drizzle the yolks into the pot back and forth to form a net; cook for about 30 seconds. Remove from syrup and sprinkle with toasted chilis. Lay on top of cooked soup dumpling. Serve with scallions, cilantro and crispy shallots. citrus_braised_pork_bellygrilled_chilled_shrimplaksa_2_chicken_carcasses_smoked

Prawns with Chili Basil Sauce

Fri, 06 Jun 2008 10:10:15 -0800

Lisa Fernandes, Top Chef Season 4 one hour 4 Chili Basil Sauce: 2 red peppers, seeds removed, pureed in robot coupe 3 cloves garlic, chopped small 1T ground black pepper 4 bricks palm sugar 1 cup sambal sauce 1/2 to 1 cup fish sauce 1/2 cup tamarind concentrate 1/2 lb crabmeat, cleaned Freshly torn Thai basil Prawns: 1 lb prawns Drizzle of olive oil Additional Ingredients: Homemade potato chips Pea tendrils Chili Basil Sauce: Cook all ingredients together in a pot except crabmeat and Thai basil. Boil and reduce until thick and glossy. Add lump crabmeat and Thai basil to the sauce right before serving. Prawns: Grill prawns in olive oil then serve with homemade potato chips and pea tendrils. prawns_palm_sugar_coconut_glazelaksa_2_chicken_carcasses_smokedthai_shrimp_crab_salad

BBQ Pork Shoulder with Braised Greens

Wed, 04 Jun 2008 09:26:08 -0800

Richard Blais, Top Chef Season 4 three hours 4 BBQ Pork Shoulder with Braised Greens, Coffee: 4 pork shoulders, cut into 12 oz pieces 4T ground coffee 12T barbeque spice Oil for cooking 1 carrot, chopped small 1 large onion, chopped small 2 star anise 2 cloves 2 chilies fresh or dried Salt and pepper to taste 1 cup cider vinegar 1 qt veal or duck or dark chicken stock Local Mango Salad: 1 bunch swiss chard, destemmed, cut into ribbons 2T bacon fat or 1/4 cup bacon, chopped 1/2 onion, minced 1t garlic, minced A few pinches salt and pepper A few splashes hot pepper vinegar or a spicy vinegar 2 mangos, diced small A few drops white truffle oil 1/4 cup cilantro stems, chopped tightly 1 lime, juiced (use only half) BBQ Pork Shoulder with Braised Greens, Coffee: Season the pork with the coffee and barbeque spice and sear golden brown in cooking oil. Remove the pork to a paper towel and add the carrots and onion to the pan; toast the spices in the pan as well. Deglaze with the cider vinegar and add the pork back to the pan, then the stock, bring to a boil and then simmer with a lid on the pot for 2 hours or until tender. Strain the liquid and either reduce or serve as is. Local Mango Salad: Clean and cut the swiss chard into hair-like ribbons. Sweat the bacon or warm the fat and add the onion and garlic until it gives off a nice aroma. Season with salt and pepper. Add the swiss chard and cook quickly, finish while the greens are bright, but cooked then add the vinegar right before serving. Chop mango and marinate with oil, cilantro stems and lime juice. guinea_hen_duck_foie_graspate_melt_with_spicy_mayonnaisegrilled_scallop_with_mango

Pork and Shrimp Fritter and Tostones

Wed, 04 Jun 2008 08:52:58 -0800

Stephanie Izard, Top Chef Season 4 one hour 2 Pork and Shrimp Fritter with Brown Butter, Lime & Basil: Serves: 2 30 minutes 1/4 lb shrimp, peeled, deveined, cut into chunks 1/4 lb ground pork 1 smashed banana 1 yellow plantain, small dice 1 clove garlic, minced Salt and pepper to taste Panko for breading 1 stick butter 2 limes, juiced 1 T sugar Garnish: Chiffonade basil Tostones Topped with Seared Tuna: Serves: 2 30 minutes Tostones: 1 plantain, cut into 3/4-inch rounds. Oil for frying Salt to taste Tuna: 1/4 lb tuna Salt and pepper to taste Oil for searing Sauce: 1/2 bulb fennel, sliced very thin 1/2 red onion, sliced very thin 1 clove minced garlic 1 c white balsamic vinegar 1/3 cup sugar Salt to taste Garnish: Cilantro Pork and Shrimp Fritter with Brown Butter, Lime & Basil: Mix together first six ingredients. Take a small amount and fry in frying pan just to check seasoning. Form small balls and roll in panko. Fry at 350 degrees until golden brown. For the sauce, put butter in saucepan and cook until browned. Strain. Add in lime juice, sugar and pinch of salt and heat until dissolved. Top fritters with sauce and garnish with basil. Tostones Topped with Seared Tuna: Tostones: Fry plantains at 300 degrees until soft. Place in tostonera to flatten. When almost time to serve, fry at 375 until golden and season with salt as soon as they are out of the fryer. Tuna: Season tuna with salt and pepper. Sear each side of the tuna until just browned. Slice thinly and place on top of tostones. Sauce: Place all in saucepot and simmer until veggies are just cooked through. Remove veggies and chop to smaller bits while reducing the liquid to nappe. Mix together and spoon over tuna tostone. Garnish with cilantro. shrimp_tacogreen_plantain_chipscoconut_braised_pork_with_peppers

Pigeon Peas with Homemade Pork Sausage and Curried Pork

Tue, 03 Jun 2008 13:11:03 -0800

Antonia Lofaso, Top Chef Season 4 more than three hours 6-8 Pigeon Peas with Homemade Pork Sausage and Ham Hock: Serves: 6-8 More than three hours Pork Sausage and Ham Hock: 2 lb pig shoulder and neck 2 cups sofrito Salt and pepper to taste 1 cup annato oil Pigeon Peas: 1 lb pigeon peas, soaked overnight in water 3 cups crushed whole tomatoes 1 onion 1 carrot 2 celery stalks 1 bay leaf 1 cup flour (dissolved in water) Sache of parsley Sache of thyme Curried Pork with Yucca and Pumpkin: Serves: 6-8 Three hours 1 lb pork leg, cut into 1 inch squares Curry powder to taste Salt and pepper to taste 1/2 pumpkin, cubed 2 bananas, cubed 1 yucca, cut into 1 inch pieces 1 carrot, brunoise 2 onions, brunoise 3 stalks of celery, brunoise 2 habanero peppers, brunoise 1 lb kulantro (cilantro can be used if you can't find kulantro) Water for cooking Pigeon Peas with Homemade Pork Sausage and Ham Hock: Pork Sausage and Ham Hock: Season pork with sofrito, salt and pepper. Roll into 1-inch squares and sear with oil until golden brown. Pigeon Peas: Strain peas and cook in separate pot with crushed whole tomatoes, onion, carrot, celery, bay leaf and flour. Add parsley and thyme and stew the peas. Add pork at the end and serve. Curried Pork with Yucca and Pumpkin: Marinate pork in curry powder, salt and pepper. Preheat large pot with olive oil and brown pork leg. Add veggies and sweat. Add quarter cup curry powder and bloom. Add water to cover and simmer for 2 hours. Garnish with cilantro or kulantro. curry_beef_with_carmelized_caulifowerpulled_pork_sandwichhoney_pork_belly_with_pickled_sweet_peppers

Honey Pork Belly with Pickled Sweet Peppers

Tue, 03 Jun 2008 13:04:41 -0800

Antonia Lofaso, Top Chef Season 4 more than three hours 6-8 Honey Pork Belly: 2 lbs pork belly Honey to taste Pickling Juice: 2 cups rice wine vinegar 1/2 cup herb mix (coriander, bay leaf, vanilla bean, star anise) Sweet Peppers, Papaya and Chayote: 1 papaya, diced 1 chayote, cut to 1 inch cube 1 cup sweet peppers, julienned Honey Pork Belly: Score pork belly with honey and let it rest on a rack until at room temperature. Slow cook in 300 degree oven for about 4 hours until crispy and done. Pickling Juice: Bring ingredients to a boil and let steep for 20 minutes; strain and cool. Pour pickling juice on sweet peppers, papaya and chayote and marinate. Sweet Peppers, Papaya and Chayote: Mix ingredients in bowl. To Serve: Dice pork belly and serve with pickled sweet peppers, papaya and chayote salad. pork_belly_with_pickled_radishcoriander_and_soy_glazed_wagyu_strip_steakpigeon_peas_with_homemade_pork_sausage

Fried Yellow Plantain and Crispy Oysters

Tue, 03 Jun 2008 13:00:18 -0800

Antonia Lofaso, Top Chef Season 4 one hour 2 Fried Yellow Plantain with Spicy Slaw: Serves: 2 30 minutes Fried Yellow Plantain: 1 ripe plantain, sliced into 1-inch round disks Oil for frying Spicy Slaw: 2 cups red and green cabbage, thinly sliced 2 kumquats, julienned 2 habanero peppers 1t cilantro 1 oz rice wine vinegar Drizzle of olive oil Salt and pepper to taste Crispy Oysters with a Cilantro Plantain Jam: Serves: 2 30 minutes Cilantro Plantain Jam: 1 ripe plantain Sugar to taste Cilantro to taste Crispy Oysters: 2 oysters (removed from shell) 1 cup milk 1 cup panko bread crumbs Oil for frying Garnishes: Cilantro, chiffonade Scallions, chiffonade Fried Yellow Plantain with Spicy Slaw: Fried Yellow Plantain: Fry plantain in 425 degree oil until soft and brown. Spicy Slaw: Marinate veggies in rice wine vinegar and olive oil. Season with salt and pepper. Crispy Oysters with a Cilantro Plantain Jam: Cilantro Plantain Jam: Deep fry plantain until soft and then blend with a little sugar and cilantro. Crispy Oysters: Marinate oysters in milk then cover with panko. Fry in 425 degree oil until crispy. To Serve: Spread plantain jam and place oysters on top. Garnish with cilantro and scallions. mofongo_fritter_with_chorizotacogreen_plantain_chips

Tropical Fruit and Prosciutto Salad

Tue, 03 Jun 2008 11:13:47 -0800

Stephanie Izard, Top Chef Season 4 45 minutes 2 Chicharrones: Pork skins, trimmed to remove fat, cut into very thin strips Oil for frying Salt to taste Salsa Verde: 1t parsley, chopped 1t mint, chopped 1t basil, chopped 1t honey 1t sambal Dijon to taste Handful of capers Drizzle of extra virgin olive oil Drizzle of water Salt and pepper to taste Tropical Fruit and Prosciutto Salad: 1/2 lb prosciutto, very thinly sliced 1 bunch fresh ripened tropical fruits Chicharrones: Place pork skins on baking sheet and bake at 325 degrees until dried out but not browned. Deep fry at 350 degrees until very crisp and season with salt right away. Salsa Verde: In blender combine parsley, mint, basil, honey, sambal, dijon, capers, extra virgin olive oil and a little water. Blend until smooth and season with salt and pepper. Tropical Fruit and Prosciutto Salad: Toss prosciutto friuts then top with chicharrones and serve with just a drizzle of salsa verde. pork_satay_on_sugar_cane_skewersroasted_pear_crab_saladthai_shrimp_crab_salad

Coconut Braised Pork with Peppers

Tue, 03 Jun 2008 11:09:28 -0800

Stephanie Izard, Top Chef Season 4 more than three hours 2 1 pork butt, cut into a few pieces 1 cup kosher salt 1 cup brown sugar 1t garlic, minced 1t ginger, minced Red pepper flakes to taste 2 cups dark chicken stock or veal stock 1 cup coconut milk 1/2 cup pineapple, diced 1/2 cup banana peppers, sliced 1/2 cup onion, diced 1t garlic, minced Black plantain pancake Mix dry ingredients, rub all over pork and wrap up and refrigerate over night. Next day, brush off most of rub. Brown all sides of pork in pan and place in deep roasting pan. Cover fullly with hot stock. Cover with foil and place in oven at 300 degrees until very tender, about 4 hours or so. When done, strain liquid and combine liquid with coconut milk and reduce to thicken a bit. Clean all extra fat and bones from pork and put back in liquid. Saute dices pineapple, sliced banana peppers, diced onions and garlic. Simmer to combine flavors. Serve with black plantain pancake. pork_satay_on_sugar_cane_skewerspork_and_shrimp_frittergrilled_pork_tenderloin

Pork Satay on Sugar Cane Skewers

Tue, 03 Jun 2008 11:02:38 -0800

Stephanie Izard, Top Chef Season 4 45 minutes 2 Pork Satay on Sugar Cane Skewers: 1 lb gound pork 1T ginger, minced 1T lemongrass, minced 1T garlic, minced Salt and pepper to taste 1T yellow miso 1t sambal 2 sugar cane sticks, soaked in water overnight 1 bunch cilantro Cornstarch (small amount) 1/4 cup white balsamic vinegar 2 yolks 1T Dijon 1 cup grapeseed oil Cilantro to taste 1/2t sambal Salt to taste 1T honey Miso-Marcano Almond Butter: 2T white miso 1 1/2 cups marcona almonds 1t soy (or to taste) 1t honey Water to blend Pork Satay on Sugar Cane Skewers: Combine first nine ingredients (cook off a small amount to taste). Put a small amount of cornstarch on end of sugar cane sticks and form satay around. Let rest before grilling. Put vinegar, yolks and Dijon in blender on medium. Slowly drizzle in oil until thick. Add in cilantro and blend until smooth. Season with sambal, salt and honey. Miso-Marcano Almond Butter: In blender, combine white miso, half of marcona almonds, soy, honey and water. To Serve: Place miso-marcano almond butter on plate, lay satay in sauce, drizzle with cilantro and garnish with remaining chopped marconas. tropical_fruit_and_prosciutto_saladcoconut_braised_pork_with_peppersgrilled_pork_tenderloin

Pork Filled Yuca Rellenas

Fri, 30 May 2008 11:44:47 -0800

Lisa Fernandes, Top Chef Season 4 one hour and 30 minutes 8 Yuca: 3 lbs yuca, peeled, chopped Salted water for boiling Pork: 1 lb ground pork shoulder Oil for sauteing Salt to taste 3 cloves minced garlic 1 minced white onion 4 Roma tomatoes, peeled, seeds removed, diced 1 scotch bonnet pepper, seeds removed, minced 1 tsp adobo Flour for dusting Egg wash for dipping Panko for dusting Kulantro Mojo: 1 ripe pineapple, diced small and caramelized in a very hot pan with a touch of oil 10 cloves garlic, sliced very thin 2 red onions, shaved into rings 2 cups orange juice 2 cups lime juice 1 scotch bonnet pepper, minced, seeds removed 1 cup oil Cilantro to taste Kulantro to taste Yuca: Place yuca in a pot of cold salted water. Boil until very tender. Remove inner “stem” from yuca and puree in robot coupe. Mix will be very sticky. Only puree a little at a time; let cool. When pork is done (see below), roll yuca puree into evenly shaped balls, then flatten to look like a flat oval. Add pork mix inside, then roll up into a ball. Keep them in the fridge. Bread the rellenas in flour, egg wash then panko. Deep fry until golden at 350 degrees. Pork: Saute pork until golden brown with oil and salt. In another pan, saute all the vegetables until soft and add to the pork. Adjust seasoning if needed. Cool completely. Kulantro Mojo: Put the oil in a shallow pot on low heat, add onions and garlic. Cook until onions are soft. Drain the oil off and reserve. Add onions back to the pot with all other ingredients except kulantro. Add oil back in to desired taste (balance acidity and fat but keep it sour). Bring to a boil, add salt and kulantro and cool. Serve on top of yuca & pork rellena. adobo_roasted_pork_buttbraised_pork_with_yucacoriander_and_soy_glazed_wagyu_strip_steak

Adobo Roasted Pork Butt

Fri, 30 May 2008 11:37:40 -0800

Lisa Fernandes, Top Chef Season 4 more than three hours more than 8 Adobo Roasted Pork Butt: 2 lbs pork butt 4-5t Adobo seasoning 2 tomatoes, chopped 8 garlic cloves, chopped 1 onion, chopped 1 cup chicken stock Sofrito Onions in a Tostone Rellena: 1 yellow onion, sliced to about 1/2-inch-thick A few tablespoons oil sofrito tostone rellena Black Bean Puree: 2 cups cooked black beans 1 oz oil Salt to taste Adobo Roasted Pork Butt: Coat pork butt with Adobo seasoning. Put in a roasting pan with tomatoes, garlic, onion and chicken stock. Cover with foil and bake at 375 degrees for about 4 hours or until tender and falling apart. Let cool a bit then shred the meat and season with more adobo. Strain the cooking liquid and hold the pork. Sofrito Onions in a Tostone Rellena: Caramelize the onion with oil, then coat with sofrito. Serve with pork butt. Black Bean Puree: Blend black beans, oil and salt in blender until smooth in consistency. yuca_pork_rillenaschicken_breasts_bean_saladcoriander_and_soy_glazed_wagyu_strip_steak

Citrus Braised Pork Belly

Fri, 30 May 2008 10:50:18 -0800

Lisa Fernandes, Top Chef Season 4 more than three hours 4 1 lb pork belly Water for marinating 2T garlic, minced 1T ginger, minced 2 oranges, diced 1 lemon, diced 1/2 cup papayas, diced Lemongrass to taste Salt and pepper to taste Marinate the belly in remaining ingredients and let sit for at least 24 hours. Roast belly on a rack at 250-275 degrees until fork tender and golden brown. Remove the skin. Bake again for 5-10 min until dry. Scrape all the fat out and chop into pieces then deep fry fat and grind until almost like a dust. tom_ka_soup_dumplings_with_organic_chickenmofongo_fritter_with_chorizohoney_pork_belly_with_pickled_sweet_peppers

Sweet Plantain, Red Onion, Chorizo Fritter and Tostone with Pan Roasted Duck

Fri, 30 May 2008 09:51:26 -0800

Lisa Fernandes, Top Chef Season 4 two hours and 30 minutes 4 Sweet Plantain, Red Onion, Chorizo Fritter with a Spicy Chutney Slaw: Serves:4 One hour and 15 minutes Chorizo: 2 pieces chorizo, diced small Oil for sauteing 1 sweet plantain 6 sprigs cilantro, chopped Salt to taste 1 red onion, minced 1 egg Flour as needed Mofongo Fritter: 1 extra ripe yellow plantain 1 batata/boniato 1 small sweet potato Salt for boiling water 3 lemons, juiced, zested on microplane 2 oranges, juiced 1T black pepper, ground Brown sugar to taste Spicy Chayote Salad: 1 green chayote, julienned 1 white chayote, julienned Salt to taste Scotch bonnet hot sauce to taste Tostone with Pan Roasted Duck & Spicy-Sweet Mango Papaya Salsa: Serves: 4 One hour and 15 minutes Tostones: 4 green plantains Oil for frying Salt to taste Glaze: 3 kumquats, seeds removed, sliced thin 2 oranges, peeled, seeds removed, pith removed, chopped 1T rice wine vinegar 1 scotch bonnet pepper, seeds removed, diced Sugar to taste Lime juice to taste 10 leaves mint, thinly sliced Salt to taste 2 cucumbers, julienned Pan Roasted Duck & Duck Skin: 4 duck breasts Salt and pepper to taste 1 oz oil Mango Papaya Salsa: 1 ripe mango, small dice 1 ripe papaya, small dice 1 scotch bonnet pepper, minced, seeds removed Lime juice to taste Brown sugar to taste 1/2 bunch scallions, thinly sliced 2T chopped cilantro Sweet Plantain, Red Onion, Chorizo Fritter with a Spicy Chutney Slaw: Chorizo: Saute chorizo until hot then saute onion until soft. Mix all ingredients in a bowl except egg and flour, then season with salt to taste. Add egg and then flour until it forms a slightly stiff mixture. Roll into small circles and deep fry until cooked in the center and golden and soft. Mofongo Fritter: Place plantain, batata and sweet potato in a pot with water and salt, boil until all is tender, then strain. Puree in robot coupe with remaining ingredients. Spicy Chayote Salad: Mix together and eat immediately. Tostone with Pan Roasted Duck & Spicy-Sweet Mango Papaya Salsa: Tostones: Fry plantains at 350 for 1 minute. Let cool slightly and smash until flat. Fry again until golden brown and crispy, season with salt. Set aside. Glaze: Place remaining ingredients in a pot except for mint and cook until glossy. Add mint and salt. Toss with cucumbers. Pan Roasted Duck & Duck Skin: Season duck breasts with salt and pepper then cook skin side down on low heat until crispy. Put in the oven until just under medium-rare, let sit 5 minutes then slice. Mango Papaya Salsa: Mix together all ingredients, adjust spices and sweetness as needed. fried_yellow_plantain_with_spicy_slawcitrus_braised_pork_bellytaco

"Costillas De Cerdo" Pork Ribs and Pressure Cooked Pork Belly

Thu, 29 May 2008 13:41:02 -0800

Richard Blais, Top Chef Season 4 more than three hours 6-8 "Costillas De Cerdo" Pork Ribs with Malta & Soy Glaze: Serves: 6-8 More than three hours Pork ribs (all ribs from 1 pig) Salt and pepper to taste 6 pack malta beverage 1/2 cup kecap manis soy 1 cup honey 1 jalapeno Pressure Cooked Pork Belly with Pickled Watermelon: Serves: 6-8 Two hours and 15 minutes 2 lb pork belly Salt to taste 1t cinnamon 1t cloves 2 star anises, crushed Chicken stock for cooking 2 cups watermelon, sliced near the rinds 1 Puerto Rican squash, sliced 2 grapefruit segments 1/2 cup radishes, sliced A few splashes fish sauce 1/4 cup rice wine vinegar 1/2 cup simple syrup 1/4 cup cilantro stem "Costillas De Cerdo" Pork Ribs with Malta & Soy Glaze: Cook the ribs wrapped in foil and seasoned with salt and pepper for 3 hours in a very low oven. Reduce the malta by half, then add the soy and honey and reduce by another half with the jalapeno. Finish the ribs on a hot grill to get them crispy and then toss in the malta beverage. Pressure Cooked Pork Belly with Pickled Watermelon: Sprinkle the bellies with salt and the spices and cure for an hour. Rinse the bellies and then cook in a pressure cooker at high pressure for 45 minutes in a bit of chicken stock. When the bellies are cooked, remove from the cooker and press between 2 sheet pans. Combine all of the vegetables and fruit and toss with the pork juices and vinegar, let rest for a bit until they start to release liquid. Sear the bellies in a pan and get them crisp, then spoon over the pickled veggies and fruit. pork_belly_with_pickled_radishtofu_steak_marinatedguinea_hen_duck_foie_gras

Fresh Pernal "Ham" with Local Beans

Thu, 29 May 2008 13:32:38 -0800

Richard Blais, Top Chef Season 4 more than three hours more than 8 Herbs to taste (clove, peppercorn, star anise, cinnamon, fennel seed, coriander) 2 cups sugar 1 quart salt Water for brining Fresh ham from 1 pig 1 box brown sugar 2 cups Dijon mustard Pigs feet from 1 pig 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 1 lb fresh shell beans Chicken stock to cover beans Salt to taste A splash of vinegar Herbs to taste (bay thyme, rosemary, parsley stem) To brine, add herbs and sugar with salt and enough water to cover the ham. Add ham and let brine overnight. Rinse the ham, then slather ham in the brown sugar and mustard. Wrap in a ton of aluminum foil and cook in a very low oven for a few hours until done. Sear pigs feet and mirepoix (onion, carrots, celery), then add the beans and stock and cook very gently for a few hours until the beans are very tender, but whole. The beans should crush smooth against the roof of your mouth. In the last half hour of cooking, season with some salt, vinegar, (sherry if desired) and add the herbs. Add a tomato and rind of olde cheese if desired. Slice the ham and serve with beans. guinea_hen_duck_foie_grasbbq_pork_shoulder_with_braised_greenslamb_squared_lamb_loin_braised_lamb_shank

Green Plantain Chips and "Abondigas of Pork"

Thu, 29 May 2008 13:26:54 -0800

Richard Blais, Top Chef Season 4 30 minutes 2 Green Plantain Chips with Ripe Plantain Salsa: Serves: 2 15 minutes Green Plantain Chips: 2 plantains (green only), sliced lengthwise Salt to taste Ripe Plantain Salsa: 1 ripe plantain, diced 1T cilantro stem, chopped 2T red onion, chopped 1t tarragon 1t basil 1/4 cup extra virgin olive oil 1 lime, juiced A tip drop of chili paste sambal "Abondigas of Pork" with Ripe Plantain Sauce: Serves: 2 15 minutes Abondigas of Pork: 1/4 lb ground pork 1T cilantro 2T minced onion 1T minced garlic 1/2T sage chopped 1/4t cracked coriander 1/4T parsley chopped Salt and pepper to taste Cinnamon to taste Ripe Plantain Sauce (Coulis): 1 plantain ripe, chopped 2 small teaspoons honey A drop of chili or sriracha Green Plantain Chips with Ripe Plantain Salsa: Green Plantain Chips: Fry the chips golden and crispy, then sprinkle with salt. Ripe Plantain Salsa: Mix all ingredients together. "Abondigas of Pork" with Ripe Plantain Sauce: Abondigas of Pork: Mix the ingredients and sear or fry to appropriate temperature. Ripe Plantain Sauce (Coulis): Blend ingredients in blender and strain. pork_and_shrimp_frittertacos_with_ground_porkfried_yellow_plantain_with_spicy_slaw

Veal Sweetbreads

Tue, 27 May 2008 10:54:16 -0800

Stephanie Izard, Top Chef Season 4 one hour and 15 minutes 5-6 1 cup golden raisins 1 small onion, minced 1 cup white balsamic vinegar Sugar to taste 2 cups chicken stock 1 cup white wine 2 cloves garlic 1 sprig thyme 1 lobe sweetbreads, soaked overnight in salt water 1/4 cup oil 1/2 stick butter Wondra to taste 1 bulb fennel, thin sliced 1 lb haricot vert, blanched and shocked 2 T rendered bacon, chopped 1/4 cup pine nuts, toasted Put raisins, onion, vinegar and sugar in nonreactive pot until syrupy. Set aside. Put chicken stock, wine, garlic and thyme in pot. Bring to boil then reduce to simmer. Poach sweetbreads until medium-rare then remove and cool. When cool to touch, remove membranes and veins and portion. When ready to serve, heat oil and butter in pan. Season sweetbreads and dust with wondra. Put in pan and brown on all sides. Meanwhile saute fennel until al dente in a little butter. Add in haricot vert and bacon. Season to taste. Heat saor (raisin, onion and vinegar mixture) and add in pine nuts. When sweet breads are done, remove and season with salt and pepper. To plate put down vegetables, top with breads and a little saor. grilled_new_york_strippork_and_shrimp_fritterrice_and_vinaigrette

"Vitello Tramonto"

Tue, 27 May 2008 10:53:15 -0800

Richard Blais, Top Chef Season 4 one hour 8 16 large pieces Hamachi belly Salt and pepper to taste Drizzle of olive oil 2 limes, juiced 1 cup sweetbread “nuggets” 1 cup mayonnaise 1 cup ginger juice Truffle oil to taste A few radishes, sliced 1 apple, julienned 1 jalapeno, sliced 1/2 cup crisped bacon, chopped 2 avocados, sliced Trim Hamachi and portion into bacon-like strips. Marinate in salt, pepper, olive oil and lime juice (reserve some lime juice for later use). Fry sweetbread and set aside. Mix mayonnaise with ginger juice (reserve some ginger juice for later use) and truffle oil. Marinate radishes, apple and jalapeno in lime and ginger juice. To Plate: Add Hamachi then sweetbreads to plate with bacon and marinated avocados-radishes mixture. Drizzle mayonnaise along side of plate. roast_chicken_with_black_beantuna_steakfresh_and_clean_salad

Grilled & Chilled Shrimp

Tue, 27 May 2008 10:52:14 -0800

Lisa Fernandes, Top Chef Season 4 45 minutes 8 Grilled & Chilled Shrimp: 1 lb salted butter 2 T aleppo pepper 1 tsp extra virgin olive oil 2 lb shrimp Salt to taste Confit Lemon Zest Salad with Baby Tomatoes & Crustini: 2 cup cherry tomatoes, halved 1 head rocket or arugula lettuce, chopped 1 T olive oil Salt to taste 1 lemon, zested, sliced 1 large crustini Grilled & Chilled Shrimp: Brown butter then add aleppo and oil; cool. Grill shrimp in aleppo oil and salt and cool. Confit Lemon Zest Salad with Baby Tomatoes & Crustini: Mix tomatoes, lettuce, oil, salt and lemon slices in bowl. To Serve: Serve chilled shrimp with salad, lemon zest and grilled or toasted crustini slices. tom_ka_soup_dumplings_with_organic_chickenlaksa_2_chicken_carcasses_smokedshrimp_rice

Bone-In Ribeye

Tue, 27 May 2008 10:52:12 -0800

Antonia Lofaso, Top Chef Season 4 two hours 4 1 lb ribeye (reserve beef scraps) 2 cups mirepoix (carrots, celery, onion, bay leaf, thyme) 1/2 bottle brandy 1/2 cup chicken stock 1/2 cup veal demiglace 3 potatoes 1/2 cup heavy cream Salt to taste Garlic to taste 1/4 cup caramelized shallots 1/4 cup fennel 1/4 cup cipollinis 2T butter Caramelize beef scraps with mirepoix. Add brandy and reduce. Add chicken stock and demiglace; simmer and strain. Slice potatoes thin. Heat heavy cream with salt and garlic then add potatoes and caramelized shallots; cook covered in oven for 1 hour. Roast fennel and cipollinis. Grill ribeye and finish in brown butter; baste. Assemble plate. pappardelle_with_lobster_sweet_shrimp_confit_cherry_tomatoes_and_squash_blossomsleg_confitpigeon_peas_with_homemade_pork_sausage

N.Y. Strip Steak, Spicy Apple Caramel Sauce

Tue, 27 May 2008 07:38:20 -0800

Lisa Fernandes, Top Chef Season 4 one hour and 30 minutes 8 Peanut Butter Mashed Potatoes: 1 cup roasted peanuts 1/2 cup fresh peanut butter 1 oz peanut oil 2 lb Yukon Gold potatoes, peeled 1/2 cup melted salted butter 1 cup warm heavy cream Salt to taste Spicy Apple Caramel Sauce: 1 cup sugar 1 tsp water 1/2 can coconut milk 1-2 tsp fish sauce 1 clove chopped garlic 1-2 red Thai bird chilis, minced 16 oz fresh apple juice 4 Thai chilis, rough chop Salad: 1 green apple, julienned 1 tsp roasted peanuts, chopped 1 scallion, sliced 2 tsp apple reduction Salt to taste N.Y. Strip Steak: 1 grilled strip steak, sliced Salt and pepper to taste Peanut Butter Mashed Potatoes: Puree roasted peanuts into fresh peanut butter with enough peanut oil to make smooth. Boil potatoes and put through a ricer. Mix together in a bowl with butter and heavy cream until smooth and creamy. Add peanut butter mixture and adjust if needed. Season with salt. Spicy Apple Caramel Sauce: Place sugar and water in a pot and cook on high heat until golden brown in color. Add coconut milk and whisk. Add fish sauce, garlic and chilis; remove from heat. Puree in a blender and strain. Reduce apple juice in a pot with chilis on low-medium heat until half cup is left then add 1/4 cup to caramel sauce. Salad: In a bowl, mix ingredients together. N.Y. Strip Steak: Grill strip steak seasoned with salt and pepper to desired doneness. To Serve: Place mashed potatoes down first, top with sliced steak. Drizzle caramel on steak; top with salad. laksa_2_chicken_carcasses_smokedny_strip_steak_braised_short_ribcoriander_and_soy_glazed_wagyu_strip_steak

Beef Tenderloin with Salsify Puree

Fri, 23 May 2008 10:42:04 -0800

Stephanie Izard, Top Chef Season 4 two hours and 15 minutes 4-5 Salsify Puree: 6 stalks peeled salsify (put in lemon water until ready to use) Milk to cover Thyme to taste Peppercorns to taste Salt to taste Apple Sauce: 1 onion, diced 3 cloves garlic, minced 2 apples, peeled, diced 1/2 cup white wine 1 cup apple cider 2 cups chicken stock Thyme to taste Peppercorns to taste Salt and pepper to taste Beef Tenderloin: 1 lb beef tenderloin 1T butter Wild Mushrooms: 1 1/2 cups wild mushrooms 2 apples, sliced 1/2 lb Brussels sprouts Salsify Puree: Dice salsify and place in enough milk to cover. Add thyme, peppercorns and salt. Cover and simmer until tender. Remove salsify; strain liquid and reserve. Blend salsify with enough liquid to create a puree. Adjust seasoning. Apple Sauce: Sweat onion, garlic and apples. Deglaze with wine and reduce. Add in apple cider and stock with thyme and peppersorns. Simmer for 45 minutes. Strain and reduce if necessary to reach nappe. Season with salt and pepper. Beef Tenderloin: Brown beef tenderloin on all sides in pan with butter. Place in oven until medium rare and let rest; slice. Wild Mushrooms: Saute wild mushrooms, sliced apples and Brussels sprouts. To Plate: Place salsify puree on plate, top with veggies then sliced beef. Spoon sauce on top. roasted_lamb_medallionsseared_quail_breastsauteed_red_snapper_filet

Tomahawk Chop

Fri, 23 May 2008 09:47:04 -0800

Spike Mendelsohn, Top Chef Season 4 one hour and 30 minutes more than 8 Sweet Potato Puree: 10 sweet potatoes roasted 1 T honey 1 lb butter 1 t brown sugar Blanched Brussels Sprouts & Cipollini: 20 cipollinis 2 lb Brussels sprouts 1/2 cup extra-virgin olive oil Salt and pepper to taste Tomahawk Chop: 2 lb Tomahawk chops Salt and pepper to taste 2 oz extra virgin olive oil Sweet Potato Puree: Puree sweet potatoes then add honey, butter and sugar. Blanched Brussels Sprouts & Cipollini: Roast cipollinis. Blanch the outer layers of sprouts and shock. Season cipollinis and sprouts with olive oil and salt and pepper. Tomahawk Chop: Season chops with salt and pepper then grill until desired doneness with olive oil. Finish in the oven. fresh_pernal_ham_with_local_beanshoney_pork_belly_with_pickled_sweet_pepperstropical_fruit_and_prosciutto_salad

Prime Beef Filet

Fri, 23 May 2008 09:38:02 -0800

Richard Blais, Top Chef Season 4 one hour 4-5 2 loins beef filet, roasted 5 turnips, diced Salt and pepper to taste Tarragon to taste 2T butter Drizzle of stock 4 potatoes 4 oz hot cream 4T cold butter 1 bottle red wine 1/2 red onion, chopped 1/4 cup sugar 12 Brussels sprouts (leaves only) Sugar and vinegar (1 part sugar, 2 parts vinegar) Slice roasted beef into portions. Glaze turnips with salt, pepper, tarragon, butter and stock. Boil potatoes with the skin on, then pass through a tamis. To puree, mix potatoes with hot cream and cold butter. Reduce red wine with chopped red onion and sugar. Blanch Brussels sprout leaves then pickle in solution of sugar and vinegar. Assemble dish. blue_crab_brussels_sproutspork_belly_with_pickled_radishguinea_hen_duck_foie_gras

Warm Mushroom & Artichoke Salad

Fri, 23 May 2008 08:43:00 -0800

Antonia Lofaso, Top Chef Season 4 45 minutes 4 1 lb bacon 1 cup mushrooms 1 cup artichokes 1/2 head Boston lettuce 4 oz red wine vinegar 2T Dijon mustard 2 oz extra-virgin olive oil 4 eggs Salt and pepper to taste Render bacon and chop; reserve bacon fat. Saute mushrooms and artichokes. When bacon, mushrooms and artichokes are done combine. Clean lettuce cups and set aside. Combine vinegar, mustard, oil and season with salt and pepper. Add bacon fat. Poach eggs and assemble salad. poached_egg_wild_mushroomsausage_pizza_flatbreadrice_salad_with_seared_skirt_steak

Fresh Linguine & Clams with Sausage

Tue, 20 May 2008 11:43:48 -0800

Stephanie Izard, Top Chef Season 4 one hour 4 1 tsp olive oil 1 clove minced garlic 1 lb little clams Salt and pepper to taste Drizzle of wine 1/2 lb pork sausage (remove casings and render) 1/4 lb sugar snap peas 1 cup crème fraiche 1/4 cup horseradish Fresh linguini, cooked Heat saute pan with olive oil and sweat garlic. Add clams and season with salt and pepper. Put in wine and cover to steam. Add in remaining ingredients and heat (make sure sausage is cooked through). Season to taste. sauteed_red_snapper_filetrichmond_ave_paellaroasted_lamb_medallions

Trout with Cauliflower

Tue, 20 May 2008 11:43:47 -0800

Antonia Lofaso, Top Chef Season 4 one hour 4 2 cups cauliflower 4 oz cream 3T butter 2 cloves garlic, chopped 1 lb rapini Handful hazelnuts, crushed 1 lb trout Flour for dusting Garnishes: Capers Raisins Parsley Cook one cup cauliflower in cream and blend. Cut remaining cauliflower into little florets and caramelize in two tablespoons butter with garlic. Cut rapini small and blanch. Brown remaining butter and add crushed hazelnuts. Dust trout in flour and sear until done. Assemble dish and garnish with capers, raisins and parsley. curry_beef_with_carmelized_caulifowerbeef_carpacciorack_of_lamb_with_saffron

Gorgonzola Cheesecake

Tue, 20 May 2008 11:43:46 -0800

Stephanie Izard, Top Chef Season 4 two hours and 45 minutes 6 Gorgonzola Cheesecake: 1 1/2 cups cream cheese 2 egg yolks 6 oz heavy cream 12 oz gorgonzola 1T brown sugar Sweet Potato Puree: 2 sweet potatoes, peeled, large dice 3T butter 1/2 cup water Salt to taste Concord Grape Sauce: 1 bunch concord grapes 1T balsamic Water for cooking Walnut Crumble: 2 cups sugar 2T water 2 cups walnuts 2T butter Gorgonzola Cheesecake: Let cream cheese soften and yolks come to room temperature. Add heavy cream and gorgonzola in bowl and melt over water bath; allow to cool a bit. Mix together cream cheese, yolks, brown sugar and gorgonzola until just combined. Put in ramekins and then in a hotel pan with one-fourth inch of water. Cover hotel pan with foil. Bake 325 degrees for about half an hour. When cool, torch bottom of ramekin to remove. Sweet Potato Puree: Place sweet potatoes in baking dish with butter and water. Bake at 400 degrees for 45 minutes. Put in blender and blend until smooth. If too thick add more water then season with salt. Concord Grape Sauce: Place grapes, balsamic and water in nonreactive pot. Cook until reduced by half. Blend until smooth and pass through a chinois. Walnut Crumble: Put sugar and water in pot to make a caramel. Pour on silpat and let cool. Break up sugar and put in robot coup with nuts and butter; pulse until powdery. ricotta_pound_cake_with_lime_glazebeef_tenderloin_with_salsify_pureecake_12_lb_bittersweet_chocolate

Beet Salad with Goat Cheese

Tue, 20 May 2008 11:43:45 -0800

Richard Blais, Top Chef Season 4 one hour 4 Beet Salad: 4 large red beets 4 large yellow beets Drizzle of olive oil A few caps balsamic Salt and pepper to taste Chives to taste A few leaves tarragon 1/2 log Boucheron goat cheese A few tiny leaves basil stem A few bunches chervil A few tangles yellow frisee 1 knob ginger root, crushed Ras El Hanout Spices with Honey: 1/2 cup mustard seeds, toasted Cumin to taste Fennel to taste Coriander to taste Drizzle of honey Beet Salad: Roast beets (reserve 1 quart reduced beet juice), dice and mix with olive oil, balsamic, salt and pepper, chives and tarragon. Slice cheese and dress with beets. Toss basil, chervil and frisee with olive oil and serve. Drizzle on reduced beet juice with ginger. Ras El Hanout Spices with Honey: Blend mustard seeds in spices and honey. roast_chicken_with_black_beangrilled_tuna_burritolemongrass_mango_bison

Butterscotch Miso Scallops

Tue, 20 May 2008 11:38:18 -0800

Dale Talde, Top Chef Season 4 one hour and 30 minutes 5-6 Butterscotch Miso Scallops: 1/2 cup sugar 1/8 cup of scotch 1/4 cup of butter 1 lb scallops 2 tablespoons salt 1 cup blonde miso paste Spicy Eggplant: 1 cup water 1 cup cold water 1-1/2 cup cornstarch Twice cooked spicy eggplant Oil for frying Pickled Long Beans: 1/2 cup sugar 1 cup rice wine vinegar 12 oz guilen chile paste 3T toasted corriander seed Oil for cooking 1 lb charred long beans Butterscotch Miso Scallops: Carmelize sugar, deglaze with scotch and mount in butter; cool. Clean scallops and season with salt. Add half cup miso (reserve half for the plate). In a 400 degree oven, roast the scallops until medium in the center. Spicy Eggplant: Bring water to a boil, then combine cold water with a few tablespoons cornstarch to make a slurry. Add the slurry to the boiling water and thicken the water, cool quickly. Take eggplant and add to the chilled thickened water, then take and coat with remaining cornstarch. Fry in 400 degree oil until crispy. Pickled Long Beans: Combine sugar and vinegar and bring to a boil. Add chile paste and coriander seed and reduce by half. In a wok, add oil, chile paste, then add crispy eggplant and long beans. grilled_scallops_with_xopineapple_fried_ricechili_shrimpcolorado_rack_of_lamb

Banana “Scallops”

Tue, 20 May 2008 10:51:31 -0800

Richard Blais, Top Chef Season 4 45 minutes 6 Chocolate Ice Cream: Sugar to taste 1 pint heavy cream 3 egg yolks 2 cups chocolate, dark 72% Banana Guacamole: 2 bananas, mashed 1/2 cup tarragon, cilantro, basil, chopped 1 cup lime, chili, ginger syrup Banana Scallops: 6 “scallops”, bananas sliced into scallop shapes Demerara sugar to coat scallops Chocolate Ice Cream: Simmer sugar in heavy cream, then temper in egg yolks and melt in chocolate. Chill then turn in an ice cream machine. Banana Guacamole: Mash bananas and season with herbs and syrup. Banana Scallops: Sear scallops in sugar. 6_scallops_bananas_sliced_intobanana_scallop_with_bacon_ice_creamchocolate_cake_with_chocolate_covered_banana_bites

Thai Mango Sticky Rice

Tue, 20 May 2008 09:18:01 -0800

Lisa Fernandes, Top Chef Season 4 30 minutes 4 1 cup sticky rice, cooked with coconut milk 1/2 cup pastry cream/coconut 5 slices mango-bruleed 1 cup ido milk Sugar to taste Toasted coconut flakes Boil all ingredients except toasted coconut flakes and simmer. Reduce until thick. When done, add toasted coconut flakes. black_thai_rice_with_caramelized_coconut_mango_creamcake_and_frostingricotta_pound_cake_with_lime_glaze

Lamb Squared: Lamb Loin & Braised Lamb Shank

Tue, 20 May 2008 08:54:06 -0800

Antonia Lofaso, Top Chef Season 4 one hour and 30 minutes 4 1 lb lamb shank 4 carrots 4 celery 1/2 onion 1 leek 4 cloves garlic 1/4 lb sunchokes A few ounces Brussels sprouts leaves 1/2 lb bacon 1 lb lamb loin Braise lamb shank with carrots, celery, onion, leek and garlic. Simmer sunchokes and puree. Peel leaves from Brussels and blanch. Render bacon and sear loin until both are to desired doneness. Assemble dish. cedarplanked_salmon_with_huckleberryzinfandel_saucefresh_pernal_ham_with_local_beanscurry_beef_with_carmelized_caulifower

Braised Short Ribs with Pickled Red Cabbage

Fri, 16 May 2008 14:52:14 -0800

Spike Mendelsohn, Top Chef Season 4 one hour 6-8 Pickled Red Cabbage: 1 head cabbage, thinly sliced 3/1 pickling liquid (white wine vinegar and sugar) Braised Short Ribs: 2 lb short ribs 8 cans coconut water (six ounce cans) 1 bottle fish sauce 1 cup chicken stock 1/2 cup sugar Apple Basil Thai Salad: 5 granny smith apples, julienned Basil to taste, chopped Pickled Red Cabbage: Pour pickling liquid over cabbage. Braised Short Ribs: Bring all ingredients to a boil and braise short ribs. Apple Basil Thai Salad: In a bowl, add apples and basil. summer_roll_with_black_vermicellipork_belly_with_pickled_radishcostillas_de_cerdo_pork_ribs

Spicy Coconut Laksa

Fri, 16 May 2008 14:18:09 -0800

Lisa Fernandes, Top Chef Season 4 two hours and 45 minutes more than 8 1 cup ginger 1 cup lemongrass, chopped small 1 cup garlic, chopped small 1 cup yellow onion, chopped small 1/2 cup kaffir 1 cup red chilies Drizzle of sesame oil 1/2 block tamarind 1 cup palm sugar 1 cup fish sauce 6 cans coconut milk 2 chicken carcasses, smoked 1-2 cups demi glace Additional Ingredients: Vermicelli Grilled prawns Cilantro Scallions Caramelize ginger, lemongrass, garlic, yellow onion, kaffir, red chillies on low heat with sesame oil with chicken carcasses. Add tamarind and sugar. Deglaze with fish sauce. Add coconut milk, chicken and demi glace to pot; let simmer 1-2 hours. Blend and strain. Serve with vermicelli, prawns, cilantro and scallions. tom_ka_soup_dumplings_with_organic_chickenprawns_with_chili_basil_sauceny_strip_steak_spicy_apple_caramel_sauce

Halo-Halo with Cantaloupe

Fri, 16 May 2008 14:10:56 -0800

Dale Talde, Top Chef Season 4 one hour 4 Cantaloupe Milk: 2 pieces cantaloupe 1/2 gallon milk 1/2 cup calamansi honey Five Spice Cashews: 2 cups sugar 1 cup water 1 cup cashews 2T five-spice Avocado Puree: 2 pieces avocado 1 cup calamansi honey 1 bunch cilantro, blanched, pureed 1/4 cup milk Garnish: Kiwi Cantaloupe Milk: Add cantaloupe and milk to blender then add honey; puree and strain. Five Spice Cashews: In a pot, add sugar (reserve two tablespoons), water and cashews. Boil until liquid becomes syrup. Let cool and strain out liquid, then deep fry cashews. When cashews are golden brown, remove and toss in remaining sugar and five spice blend. Avocado Puree: In a blender add avocado, calamansi honey, cilantro puree and milk. Mix cantaloupe milk with ice, then add avocado puree, top with cashews and calamansi honey. Garnish with kiwi. halo_halopork_tenderloinmarinated_mushrooms

Lemongrass Mango Bison

Tue, 13 May 2008 09:05:30 -0800

Dale Talde, Top Chef Season 4 two hours more than 8 Lemongrass Mango Bison: 1 lb dried mango 3 pieces fresh mango Water for cooking 1/2 cup rice vinegar 4 pieces shallots 1/4 cup ginger 8 pieces garlic 8 pieces lemongrass, chopped 4 pieces red chili 1/3 cup fish sauce 3 lbs bison (NY strip, sliced thin on slicer) Brown Rice: 3 quarts brown rice 6 quarts water Lime juice to taste Salt to taste Mango-Chili Garlic Sauce: 3 pieces mango 2 cups dried mango 3 cloves garlic 2 pieces red chili 1 cup extra virgin olive oil 1/2 cup fish sauce 1 cup yuzu juice 1/8 cup coriander Cucumbers, Radish & Herb Salad: 3 pieces Napa leaves, center leaf 1/2 cup crushed peanuts 2 cucumbers 1 radish Fresh mint to taste Fresh basil to taste Fresh cilantro to taste Lemongrass Mango Bison: In a pot, add dried mango with cleaned fresh mango and cover with water. Add rice vinegar and bring to a boil. In a food processor add in all the other ingredients (except bison) and puree until smooth. When the mango has cooked down add it to the food processor and puree smooth. Add to sliced beef, keep marinating for 20 minutes then grill beef until medium rare Brown Rice: Wash rice, bring to a boil, cover and let simmer for 45 minutes. Season with lime juice and salt. Mango-Chili Garlic Sauce: Cook mango down with water, puree until smooth then pass through a chinois. Chop garlic and chili; saute in extra virgin olive oil. Add garlic and chili to mango puree then add all other ingredients. Cucumbers, Radish & Herb Salad: In a bowl, mix Napa leaves, peanuts cucumbers, radish and herbs. beet_salad_1roast_chicken_with_black_beantofu_steak_marinated

Mushroom, Leek & Meatball Soup with Barley

Tue, 13 May 2008 09:05:29 -0800

Stephanie Izard, Top Chef Season 4 two hours and 15 minutes 5-6 Butternut Squash: 1 butternut squash Salt and pepper to taste 1 celery root 2 apples 2 tsp butter 1 1/2 cup water Chive Yogurt: 1 bunch chives 2 cups lowfat yogurt Salt and pepper to taste Soup Meatballs: 1 lb lean ground pork 1 lb lean ground turkey 2 T Dijon 1 T balsamic 2 tsp sambal 3 egg whites, frothy Salt and pepper to taste 2 cloves minced garlic 1 T fresh oregano Mushrooms: 1 lb dried mushrooms Thyme to taste 4 leeks, whites only, sliced 2 carrots, peeled, sliced 4 cloves garlic, minced 1/4 lb shiitakes, stems removed 1/4 lb maitakes Salt and pepper to taste Barley: 1 cup barley 3 cups water Salt and pepper to taste Butternut Squash: Cut butternut squash in half lengthwise. Scoop out seeds. Season flesh with salt and pepper. Put a 1/4 teaspoon of butter in each side and place face down in baking dish. Put 1 cup of water in dish and place in a 400 degree oven for 45 minutes or until soft. Peel and dice celery root and apples. Put in baking dish with rest of butter and 1/2 cup of water. Cover with foil and put in oven with squash. When all is tender, carefully place in blender and blend until smooth. Serve warm with chive yogurt (directions below). Chive Yogurt: Put chives in blender with half of yogurt. Blend until smooth. Whisk into rest of yogurt. Season with salt and pepper. Soup Meatballs: Mix all together. Form into balls and put in baking pan. Broil until cooked through. Mushrooms: In one pot put dried mushrooms and thyme and fill with water. Bring to boil and simmer for 30 minutes. Meanwhile in another pot, sweat leeks, carrots and garlic. Add in shiitakes and maitakes. Season with salt and pepper. Strain both into soup base and simmer. Barley: Bring ingredients to boil and simmer until done. To Serve: Put meatballs and barley in soup bowls. Top with soup. squash_soup_with_vanilla_creme_fraicheny_strip_steak_braised_short_ribduck_breast_duck_spring_rolls

The Sensual Beef Salad

Tue, 13 May 2008 09:05:28 -0800

Spike Mendelsohn, Top Chef Season 4 45 minutes 4 Pineapple, Radish & Cucumber: 1 pineapple, peeled, diced 1 bunch radish, sliced 1 cucumber, sliced Skirt Steak: 1 lb skirt steak Salt and pepper to taste Chili flakes to taste 1 oz extra virgin olive oil Lime Dressing: 1 sprite 1/2 cup fish sauce 1 cup lime juice 4 chilies 1T white vinegar Garnishes: Chopped cilantro Chopped mint Pineapple, Radish & Cucumber: Mix ingedients in a salad bowl. Skirt Steak: Season skirt steaks with salt, pepper and chili flakes. Grill in olive oil to medium rare and allow to rest. Then slice thin against the grain. Lime Dressing: Mix ingredients in a bowl. Assembly: Add chopped cilantro and mint to pineapple, radish and cucumber. Dress with lime dressing and mix. Add sliced steak. open_faced_chicken_salad_with_carrotspork_belly_with_pickled_radishcoriander_and_soy_glazed_wagyu_strip_steak

Poached Egg Wild Mushroom

Tue, 13 May 2008 09:05:27 -0800

Antonia Lofaso, Top Chef Season 4 one hour 4 4 lb bacon 1/2 cup wild mushrooms 1/2 cup sunchokes, peeled, diced small 1 oz extra-virgin olive oil Salt and pepper to taste 4 eggs Bacon Vinaigrette: 1 oz sherry vinegar 1 oz Dijon mustard Assembly for Salad: Chervil and chives to taste (chopped) 1/2 bunch mache 1 cup squash blossoms Slice bacon thin and render slowly. Saute mushrooms and sunchokes. Strain bacon and reserve fat and extra-virgin olive oil. Season with salt and pepper. Poach eggs. Bacon Vinaigrette: Blend sherry vinegar, mustard and reserved bacon fat. Assembly for Salad: Mix mushrooms and sunchokes with chervil and chives and bacon. Mix mache with squash blossoms and cress in bacon vinaigrette. Top with poached egg and bacon vinaigrette. warm_mushroom_artichoke_saladthe_sexy_banana_saladlamb_squared_lamb_loin_braised_lamb_shank

Fall Duet

Tue, 13 May 2008 08:59:58 -0800

Stephanie Izard, Top Chef Season 4 one hour and 45 minutes 4 2 artichokes 5 oz olive oil 1 clove garlic, minced Flour for dusting Cornstarch for dusting 6 button mushrooms 3 shallots, on minced and two finely sliced 1 cup white wine vinegar 1/3 cup sugar 6 cremini mushrooms, very finely shaved 1/2 celery root, fine julienne 4 basil leaves, chiffonade Salt and pepper to taste Splash of white wine vinegar 2 pears, poached Garnish: Cheese of choice Drizzle of pear vinaigrette Artichoke chips Clean both artichokes to the heart and hold in lemon water. Slice one thinly on mandolin and saute with one tablespoon olive oil and garlic. Season. Slice other artichoke thin and toss lightly in flour and cornstarch. Fry in 4 ounces olive oil until just brown and crispy. Season. Mince button mushrooms and saute with shallots and one tablespoon olive oil. Let cool. Thinly slice two shallots and place in nonreactive pot with white wine vinegar and sugar; bring to boil. Remove shallot and let cool. Reduce liquid to syrup and let cool. To serve: Toss sliced creminis, celery root, basil and pickled shallot with remaining, salt and pepper and a splash of white wine vinegar. Place marinated artichokes down. Top with cheese, then duxelle (mushroom-shallot mixture), then poached pear, then mushroom salad; drizzle on pear vinaigrette. Garnish with artichoke chips. fresh_and_clean_saladthe_sexy_banana_saladpoached_egg_wild_mushroom

Open Faced Chicken Salad with Carrots

Tue, 13 May 2008 08:55:09 -0800

Spike Mendelsohn, Top Chef Season 4 45 minutes 4 Chicken: 2 chicken breasts 1t Dijon mustard 1T mayonnaise Salt and pepper to taste Salad: 1 cup grapes 1/2 cup olives Salt to taste 1T extra virgin olive oil Fresh herbs to taste, chopped Additional Ingredients: 4 wheat pita, toasted 2 carrots 4 cucumber sticks Chicken: Poach 2 chicken breasts and allow to cool down. Dice chicken and mix with Dijon mustard and mayonnaise. Season with salt and pepper. Salad: Mix grapes and olives together with salt, olive oil and herbs. Serve over toasted wheat pita with carrots and cucumber sticks. coriander_and_soy_glazed_wagyu_strip_steakthe_sensual_beef_saladgrilled_tuna_burrito