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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
Crusted Rack of Boar with Sesame Chili and Lentils, Sea Urchin Panna Cotta
Crusted Rack of Boar with Sesame Chili and Lentils, Sea Urchin Panna Cotta
Prep Time: two hours
Serves: 4
Directions:
Rinse urchin and reserve four rice pieces. Heat a pan over medium heat, and then add shallots and a sprinkle of salt. Sweat out until tender, without color. Add cream and milk and heat to just below a simmer. Pull pan and break mint into mix, then steep for 5 minutes. Strain through chinoise and chill in an ice bath. Puree cooled base and urchin, then pass through chinoise. Check for seasoning. Put 1/2 cup of base into pot and heat to a simmer. Whisk in gelatin and pass through a chinoise into cooled base. If using urchin shells, clean area around opening so there are no spines for a 2-inch radius. Wash well with cold water, then dry. Pour base in, filling to about one inch below opening. Cool in refrigerator until set.
Clean and French rack. In spice grinder, puree sesame and chili until smooth. It will get moist. Brunoise ginger and shallot. Heat pan with olive oil, then sweat shallot and ginger. Add lentils, thyme, and 3 cups of water. Bring to boil then reduce to simmer. Cook until al dente. Heat a pan until smoking. Season boar with salt, then rub with crust. Drop into hot olive oil and cook until deeply caramelized. Flip until cooked to medium rare, then let rest. Supreme lime, reserving juice. Heat lentils with butter until tight and coated, then add line segments. Put on plate and top with rack. Cut scallion, candied ginger and cucumber into batons. Dress with salt, olive oil, and limejuice, and then gently fold in reserved urchin. Divide salad between panne cottas, then sprinkle with sesame seeds.
Ingredients:
2 Shallots, sliced
1 1/2 cups Milk
1/2 cup Cream
5 Sprigs Mint
3 Sheets Gelatin, bloomed
5 Urchin – cleaned
1 English Cucumber
2 Scallions
1 Pru Candied Ginger
Olive Oil
Salt
Sesame Seeds, toasted
Wild Boar:
1 rack, cut into 2 chops
1/4 cup Black Sesame
3 Dried Thai Chilies
2 Shallots
1 Large Piece of Ginger
1 1/2 cup Dried Lentils
3 Sprigs Thyme
Butter
1 Lime
