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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses
Shoemaker cornflake and peanut butter crusted frog legs with a grilled eggplant
Prep Time: one hour
Serves: 2
Directions:
Place cornflakes, 1/2 bunch cilantro, 1/2 bunch parsley, and mint into food processor and pulse till fine.
Season frog legs with salt and pepper, place on hot grill and cook until desired doneness.
Remove from grill and set aside.
Marinate sliced eggplant in olive oil, salt and pepper.
Place on grill, mark both sides, set aside and cool.
Foiliennell eggplant toss in fresh lemon juice, salt and pepper, then toss the rest of whole herb leaves together.
Dip grilled frog legs in peanut butter then roll in cornflake mixture and place under broiler until golden brown.
Place shiso leaf on plate with eggplant salad, then balance frog legs over top.
Ingredients:
3c corn flakes crushed
1 bunch cilantro, whole leaf
1 bunch parsley, whole leaf
1/2 bunch mint, whole leaf
1 lb frog legs, cut at the joint
1/2 c peanut butter
1 whole baby eggplant, sliced
1 whole graffiti egg plant sliced
1 c extra virgin olive oil
salt and pepper, to taste
1 shiso leaf
TOP CHEF
Season 4 - Chicago
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