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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:
Appetizers, First Courses
Pineapple Salad; Coconut Prickly Pear Soup; and Fennel, Apple and Citrus Salad
Prep Time: one hour
Serves: 8-10
Directions:
Pineapple Salad:
1. In a medium saucepan, cook pineapple and olive oil over medium heat until pineapple begins to soften. Remove from heat and drain any excess liquid.
2. To serve: Place 1 teaspoon goat cheese in the center of the plate, top with 1 tablespoon pineapple mixture and drizzle with honey.
Coconut Prickly Pear Soup:
1. To make sugar syrup: In a medium saucepan, combine water and sugar. Cook over medium heat, stirring occasionally, until sugar has dissolved. Remove from heat and let cool.
2. In a blender, combine prickly pears, coconut milk, lime juice and lime zest. Blend on medium speed until mixture is smooth. Add 1 to 1 1/2 cups sugar syrup, depending on desired sweetness. Blend until smooth.
3. Strain mixture through a fine sieve to remove any solids and return liquid to blender. Add ice and puree until smooth.
4. Serve immediately.
Fennel, Apple and Citrus Salad:
1. In a small bowl, combine sherry vinegar and 2 tablespoons olive oil. Whisk to combine. Add salt and pepper to taste.
2. In a large bowl, combine fennel and apple. Add remaining olive oil and gently toss to coat. Season to taste with salt.
3. Add vinaigrette and orange segments to fennel mixture. Toss gently to combine.
4. Drizzle with pistachio oil before serving.
Ingredients:
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 coconut milk
juice of 6 limes
zest of 1/2 lime
2 cups ice
2 cups sugar
2 cups water
Fennel, Apple and Citrus Salad:
2 fennel bulbs, shaved as thinly as possibly with vegetable peeler or mandoline
1 apple, peeled, thinly sliced and cut into matchsticks
1 orange, peel and pith removed, flesh cut into segments
1 tablespoon sherry vinegar
1/4 cup extra virgin olive oil
1 tablespoons pistachio oil
Kosher salt and freshly ground pepper, to taste
