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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'
File Under:
Top Chef : Season 2
Salmon with Celeriac & Beets
Source:
Marcel Vigneron, Top Chef Season 2
Other categories for this recipe:
Episode 11, Main Courses, Top Chef
1 salmon fillet, about 2 pounds, skin removed* 4 red beets 1 golden beet 2 tablespoons butter plus melted butter for brushing 1 medium celery root, peeled and cut into 1/2 inch cubes 1 1/2 cups heavy cream 2 Idaho... Read Recipe
Scrambled Eggs with Basil-Almond Pesto Served "Toad in the Hole" Style
Source:
Sam Talbot, Top Chef Season 2
Other categories for this recipe:
Breakfast-Brunch, Episode 7, First Courses, Top Chef
Ingredients: 2 "everything" style bagels, sliced in half 1 green bell pepper, seeded and diced 1 yellow onion, peeled and chopped 2 cloves garlic, finely chopped 4 tablespoons butter 4 pieces bacon 8 eggs 1 4-ounce jar basil pesto, for... Read Recipe
Sea Urchin & Meyer Lemon Gelee with Fennel Cream, Caviar & Kalamata Oil
Source:
Marcel Vigneron, Top Chef Season 2
Other categories for this recipe:
Episode 13, First Courses, Side Dishes, Top Chef
10 Meyer lemons, peeled and sliced into 1/4 inch slices 5 vanilla beans 4 cups water 1 teaspoon salt 2 cups sugar 4 tablespoons powdered unflavored gelatin 12 sea urchins, spiny outer casing removed 1 bulb fennel, chopped 1 1/2... Read Recipe
Seared Duck Napoleon with Sweet Potatoes & Green Beans
Source:
Top Chef Season 2
Other categories for this recipe:
Episode 5, First Courses, Main Courses, 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
Seared Scallops with Belgian Endive & Ginger-Grapefruit Marmalade
Source:
Elia Aboumrad, Top Chef Season 2
Other categories for this recipe:
Appetizers, Episode 8, First Courses, Top Chef
8 ounces sea scallops 4 grapefruits, peel and pith removed 3 oranges, peel and pith removed 1/4 cup maple syrup 1 teaspoon grated fresh ginger 2 tablespoons butter 1 tablespoon lime juice 3 tablespoons olive oil 2 heads endive, separated... Read Recipe
Seared Scallops with Lobster Plum Sauce and Beets
Source:
Sam Talbot, Top Chef Season 2
Other categories for this recipe:
Episode 11, Main Courses, Top Chef
Scallops: 1 pound sea scallops 1/4 cup teriyaki sauce 1/4 cup rice vinegar 1 tablespoon butter 1 tablespoon canola oil Salt and pepper for seasoning Greens: 2 tablespoons pickled ginger, finely chopped 2 tablespoons lemon juice 1/4 cup plus 2... Read Recipe
Seared Squab with Foie Gras, Shrimp, Braised Leeks & Lobster Sauce
Source:
Ilan Hall, Top Chef Season 2
Other categories for this recipe:
Episode 13, First Courses, Main Courses, Top Chef
4 squabs, halved and breast bone removed 1/4 cup olive oil 4 sweet onions, finely chopped 10 heirloom tomatoes, such as Brandywine 1 tablespoon saffron 2 tablespoons pimenton (smoked chile powder) 5 Maine lobsters, steamed and shells removed, meat finely... Read Recipe
Sesame Shrimp Skewer
Source:
Marcel Vigneron, Top Chef Season 2
Other categories for this recipe:
Appetizers, Episode 8, First Courses, Top Chef
10 medium shrimp, peeled and deveined 10 cherry tomatoes 1/4 cup soy sauce 1/2 cup honey 1 teaspoon grated fresh ginger 1 teaspoon garlic, grated 2 tablespoons sesame seeds 10 6-inch skewers, soaked in water for 30 minutes... Read Recipe
Shoemaker cornflake and peanut butter crusted frog legs with a grilled eggplant
Source:
Emily Sprissler, Top Chef Season 2
Other categories for this recipe:
Episode 1, Main Courses, Top Chef
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... Read Recipe
Sirloin with Lentil Puree
Source:
Cliff Crooks, Top Chef Season 2
Other categories for this recipe:
Episode 11, Main Courses, Top Chef
1 1/2 pounds sirloin steak, about 1 to 1 1/2 inches thick 1 cup cooked green lentils 2 cloves garlic 1 tablespoon fresh thyme leaves 3 tablespoons goat’s milk butter or unsalted butter 3 shallots, chopped 10 dried plums, chopped... Read Recipe
TOP CHEF
Season 4 - Chicago
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