Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

Tuna Tartar Preparation:
Mix first 12 ingredients by folding together.

Noodle Preparation:
Blanch noodles in salted, boiling water until just done. Shock in ice water and place in a colander to almost completely dry. Using two ladels of the same size, make a small "nest" of noodle inside one ladel. Add oil to fryer and heat at 360 degrees. Place another ladel on top of the nest and gently lower into the oil until completely covered. Remove from fryer when noodles are crisp, season with salt.

Omelet Preparation:
Beat eggs, sugar, sesame oil, and soy sauce; cook as omelet. Julienne strips of egg.

Cucumber Gelee Preparation:
Dissolve gelatin in cold water. Bring cucumber, pinch of salt and juice of one lemon to a boil. Pour into cold water and dissolve gelatin completely. Pour into desired container and refrigerate.

To Plate:
Place one shiso leaf on plate. Spoon 1 teaspoon of gelee on leaf. Place noodle nest on top of gelee to anchor nest. Quenelle tuna tartar in 2 tablespoons; place in nest. Top tartar with julliened egg. Repeat for remaining platters.

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Ingredients:

Tuna Tartar:
1 lb Ahi tuna, diced small, all sinew removed
1 English cucumber, diced small
3 jalapenos, diced small
1 cup soy sauce
1T sugar
1T sesame oil
1t white sesame seeds
1t black sesame seeds
Salt and pepper to taste
1T lime juice or rice wine vinegar
3T snipped chives
2T minced cilantro
1 cup oil for frying
6 shiso leaves

Noodles:
1 pkg small noodles, cooked

Omelet:
2 eggs, beaten
1T sugar
1T sesame oil
1t soy sauce

Cucumber Gelee:
1 gelatin sheet
1/2 cup water, cold
1 English cucumber, juiced
Pinch of salt
1 lemon, squeezed

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