Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

In a medium saucepan, sauté shallots, half of diced onion and half of minced garlic until translucent. Add tomato paste and cook 1 minute. In a blender, add canned tomatoes and chipotles. Add mixture and fresh tomatoes to saucepan. Simmer to deduce. Add chile powder, paprika, thyme, salt to season; cook for 5 minutes. In another pan, sauté ribeye in 1 tablespoon olive oil, parsley and remaining garlic and shallot until cooked through. Drain off fat and add to saucepan with the sautéed shallots. Cook on low an additional 10 minutes.

Toast buns. Grill red onion slices with a drizzle of olive oil and salt and pepper. In a pan or on a griddle, sear heirloom tomato. Set aside. Drain pickles, dice small. Dice apricots and cucumber. In a small saucepan, melt down jam. Add cucumber, apricots, pickles and mint. Chill.

Toss potatoes in remaining olive oil and salt and pepper. Cook, turning occasionally in a 375 degree oven until crisp and golden. Grill eggplant in patty pan. Season with salt and pepper.

Assemble sandwiches by spreading mustard, then add beef, then tomato, onion slices and lettuce. Spoon chilled apricot compote on top. Complete with a sprig of dill. Put ketchup on plate with potato cubes. Layer eggplant and squash. Serve open faced.

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Ingredients:

2 shallots, minced
1 small white onion, diced small
4 garlic cloves, minced
1 tube sundried tomato paste
1 can plum tomatoes in sauce
1 can chipotle peppers
2 tomatoes, diced
2T chile powder
2T smoked paprika
1 sprig thyme
Salt to taste
6 6oz ribeye steaks
2T olive oil
1 bunch parsley, chopped
6 small buns
1 red onion, sliced
Pepper to taste
1 heirloom tomato, sliced
1/4 cup pickles
6 dried apricots
1/2 cucumber, diced
1 jar jam (1 used onion)
1 bunch mint, minced
1 potato diced (1 centimeter squared), blanched
1 baby eggplant sliced thin
1 jar whole grain mustard
Crisp lettuce
Ketchup
6 patty pan squash, cut in half
Garnish: Dill

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