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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
Brought to you by Breville - 'Counter Thinking'
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Top Chef : Season 2 : Episode 5
Duo of Salmon, Tartare & Mousse with Red & Gold Beets
Source:
Top Chef Season 2
Other categories for this recipe:
Appetizers, First Courses, Season 2, Top Chef
To serve: 1. Remove beets from refrigerator. Peel and thinly slice. Divide into four even portions. 2. For each serving: Place one slice of beet on plate. Top with salmon tartar. 3. Repeat with remaining beet slices. Pipe a small amount of salmon mousse on top of beet tower. 4. Repeat with remaining beets. 5. Garnish with greens and preserved lemon. Read Recipe
Duo of Seared Diver Scallops & Seared Foie Gras with a Fig Gastrique
Source:
Top Chef Season 2
Other categories for this recipe:
First Courses, Main Courses, Season 2, Top Chef
Ingredients: 4 diver scallops 6 ounces foie gras, cut into four equal pieces and chilled 1 cup water 1 cup cider vinegar 2 cups port 3 tablespoons sugar 6 mission figs, diced 2 shallots, finely diced 4 oyster mushrooms, stems... Read Recipe
Mushroom Paella & Fried Soft Shell Crab
Source:
Top Chef Season 2
Other categories for this recipe:
Featured Recipes, Main Courses, Season 2, Top Chef
4 cups leftover risotto 2 soft shell crabs, cleaned and gills removed 2 cups small Shiitake mushrooms, stems removed and discarded 2 cloves garlic, finely chopped 2 tablespoons olive oil 3 cups chicken stock 1/2 teaspoon saffron threads 1 cup... Read Recipe
Phyllo & Mascarpone Napoleon
Source:
Top Chef Season 2
Other categories for this recipe:
Desserts, Season 2, Top Chef
Ingredients: 3 cups Pomegranate juice 3 cups orange juice 2 cups water 2 cups brown sugar 1 bunch basil, cut into very thin strips 2 quarts heavy cream 2 cups mascarpone cheese 1 cup powdered sugar 10 sheets feuilles de... Read Recipe
Pineapple Salad; Coconut Prickly Pear Soup; and Fennel, Apple and Citrus Salad
Source:
Top Chef Season 2
Other categories for this recipe:
Appetizers, First Courses, Season 2, Top Chef
Pineapple Salad: 1 pineapple, peeled, cored and finely diced 3 tablespoons orange-infused olive oil 10 ounces fresh goat cheese orange-flavored honey, to drizzle Coconut Prickly Pear Soup: 1 1/2 prickly pear cactus fruits (peeled and roughly chopped) 2 14-ounce cans... Read Recipe
Seared Duck Napoleon with Sweet Potatoes & Green Beans
Source:
Top Chef Season 2
Other categories for this recipe:
First Courses, Main Courses, Season 2, Top Chef
To serve: Place large spoonful of sweet potato puree on plate. Top with puff pastry triangle. Arrange duck on top and drizzle with balsamic syrup. Serve with green beans on the side. Read Recipe
TOP CHEF
Season 4 - Chicago
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