Linda Knight wrote:

Is there any chance of getting a recipe for the Chile Rellenos?

posted on July 18, 2007 at 10:52 PM

Syrdahl wrote:

Can you provide directions to down size for a family of 4?

Thanks,

Syrdahl

posted on July 19, 2007 at 11:54 AM

Misty wrote:

I am wondering if the chorizo called for in the recipe is mexican style chorizo, or spanish chorizo ? They are so vastly different I would hate to guess especially when there were so many comments in the episode about how tasty it was.

posted on July 19, 2007 at 12:03 PM

NANCY A wrote:

I KNOW TWO DIREN'T KINDS OF CHORIZO PORK AND BEEF WHICH ON IS IT??

posted on July 19, 2007 at 12:23 PM

Rebecca wrote:

Anxious to try this, but I'm going to use something besides veal stock... which would be better... beef or chicken?

posted on July 19, 2007 at 9:20 PM

May wrote:

The measurements in this recipe doesn't see right. First, 1/4 onion and 1/4 carrot seems small compared to the other ingredients. 4 oz of cumin seeds equal to 2 jars, that's way too much. 1lb each of chorizo, chicken, lobster and shrimp = 4 to 5 servings??? Definitely not right. 25 cloves of garlic is crazy. Lastly 2 gallons of stock? That would make it a soup instead of a stew.

posted on July 20, 2007 at 8:51 AM

LSuther277 wrote:

I have to agree with May. I'm just going to adjust it to what seems right to me. The 2 gallons of stock, I can understand as the beans will soak it up when they cook. Trying this recipe tomorrow night.

posted on July 20, 2007 at 3:40 PM

Mary Alice wrote:

I just finished eating a bowl of this delicious recipe - I used 1 medium red onion, all the garlic, Mexican Chorizo and2 quarts of vegetable stock. I also ate it over rice - just wonderful.

posted on July 20, 2007 at 5:38 PM

Anthony wrote:

I agree with May (the above comment). Cooking 101 will tell you that this recipe is jibberish. The ingreedient list might be right but the amounts are rediculous. 1/4 of an onion and 1/4 of a carrot in 8 quarts of stock arent even worth adding. I worked in kitchens, some chefs are forth coming with their recipes, others arent. Either this guy isnt telling us what he made that day or the person who transcribed it made a mistake. Was this this recipe reduced for 4 people from the original? Maybe thats the problem? Too bad I wanted to try it.

posted on July 22, 2007 at 8:42 AM

kelle Shugrue wrote:

The measurements seemed odd to me as well. I used the recipe as an outline as I often do. The stew came out a bit bland so I am SURE that it is NOT the exact recipe that Joey used. I used beef stock instead of veal, added thyme, allspice, paprika, black pepper; I removed the meats and beans and reduced the stock and finished it with butter. It was one of the most delicious stews I have ever made. My son, who is a good eater but rarely asks for seconds, helped himself to a second serving!

posted on July 23, 2007 at 5:17 PM

Rachel wrote:

Perhaps the recipe meant to say 1/4 POUND onions/carrots/etc.??

posted on July 24, 2007 at 10:27 AM

Geo Weyer wrote:

This amount of many of the ingredients don't make sense. To serve 4-5 people
1/2 lb each of the beans and a pound each of the meats and seafoods. I wonder what the portion sizes are like/

posted on July 25, 2007 at 7:37 PM

gloria nardini wrote:

I have the same questions that all the people who wrote in had, and I am wondering:
1. If there are revised measurements for this recipe?
2. exactly what kind of chorizo, beef? pork? mexican?
3. how long does it take to cook beans until tender?

posted on July 28, 2007 at 12:31 PM

Todd Stuyniski wrote:

Has anyone received the real recipe yet? Or are we just talking to the wall?

posted on August 1, 2007 at 6:41 PM

Laura wrote:

Finally Joey got voted off. I don't think I could have taken him any more. I can't believe Joey acted as such a big liar on TV. He did a couple of times in the show already. On this one "freeze up", he claimed he never heard Hung saying "freeze everything individually" in front of the judges, but he told camera "Hung is getting on his skin"after hearing Hung saying it a couple of times. On the tape! At least, you should cook for others with some integrity. Shame on you, Joey!

posted on August 1, 2007 at 8:52 PM

anthony wrote:

is there any chance you can camille back because i love her i want to dip her in this recipe.

posted on August 2, 2007 at 8:31 AM

Wendy wrote:

25 garlic cloves??? How about 2-5 garlic cloves. My family loved it but...would leave out the lobster as it is an unnessisary expence. The seasoning completely overwhelms any taste of the lobster. I also substitued canned kidney and black beans, reducing the broth to 1 cup as well as the time to prepare. Has a crisper taste rather then overcooking everything to cook the dried beans.

posted on August 3, 2007 at 6:07 PM

Lisa2k wrote:

I've been checking out the Top Chef recipes since season1, and I can't begin to tell you how many ingredient lists make no sense, or how many ingredients are left out. I think it's a mere case of these Top Chefs not wanting the public to have the exact recipes, which is understandable if they want to use these recipes in their future or current restaurants..OR, whereever they end up. If these were mistakes by Bravo, it wouldn't be happening to almost every recipe, every season. I don't even bother anymore, If I see something that looks interesting, I try to glean as much of it off the show, then make my own version of it.

posted on August 4, 2007 at 6:40 AM

Amy Sullivan wrote:

I think the best part of cooking is being able to take a recipie and make your own version of it. It dosen't have to be a complete carbon copy. My mother taught me how to cook, and yes I make a lot of the food that she taught me how to make, but I add ingredients and take ingredients away - I make it my own. Just have fun with it - if the proportions in the recipie seem off, then start with a little bit of the ingredient and add to it as much or as little as you think it needs.

posted on August 9, 2007 at 12:22 PM

Susan wrote:

It seems they left some words out when listing the ingredients, like maybe its 1/4 lb instead of 1/4 of a carrot or onion. If you think about it, you can think of making other stews and figure out what the proportions are. Also, I could be wrong, but I think there are calculators on the web that can help you convert a recipe to fit a crowd or just a few people. I can't tell you how many times I have gotten a recipe and found mistakes...my favorite is when ingredients show up in the instructions but not in the list:) Anyway, this one looks good to me and I think I'll try it. I may try another type of seafood instead of lobster.

posted on August 9, 2007 at 10:42 PM

Magda wrote:

I was looking at the recipe and this recipe is worth trying, but you will need to adjust your liquids and your solids. I would put in the onion and garlic to your taste, such as 1/2 red onion and 1-2 cloves garlic as to your taste.
Then add your 1/4 c. carrots and a 1/2 of each peppers, I wouldn't use cummin seeds, I would use packaged cumin powder from a mexican food store. I would add it to the onion and garlic -- this way if you need to add more for flavor ( along with salt and pepper) you can adjust to your own personal preferance. I would still use the correct amounts of meat. The only thing that I would do differant is the beans ( I know form experiance, my grandmother made beans everyday of her married life to my garandfather) soak them for a while in the evening, then cook them in a crockpot overnight and into half the next day and if you add water to them, (use hot water not cold), I know this seems like alot of work, but another easy way is to use canned beans they are just as good and less trouble. I don't care for black beans or kidney beans, so I would use navy and pinto beans, or just pinto beans. as far as a stock you can use canned stock of your choice. One last thing that I would do for this recipe is I would use pork chorizo and I would buy fresh if possiable and spicy or already processed spicy and cook it with the onions and garlic.
This is just my opnion on how to put it together.
Have fun with it and good luck.

posted on August 24, 2007 at 7:53 PM

Will wrote:

Just finished makin this recipe. I substituted chicken stock for veal. It turned out excellent. It was like there was a party in my mouth and everyone was invited.

posted on August 26, 2007 at 2:35 AM

linda wrote:

I am sorry I do not like the taste of veal anything. I do want to try out your recipe for the bean stew. I want to thank you for making it seem so easy. Cooking has been a duty for me and I am afraid to say not one I enjoyed every time I stepped into the kitchen. Thank you, Top Chef.

posted on August 27, 2007 at 3:06 PM

Cristy Menti wrote:

Will there ever be a Top Chef cookbook (per season) with pictures of the chefs and their dishes?

posted on November 24, 2007 at 1:24 PM

Michele wrote:

Dear Geo, Lisa2k, Susan, and all the rest of the whiners visiting this site complaining about the recipes: This is not the Food Channel! Did you not watch the show? These dishes were created on the fly -- there are no written recipes. What is printed above are just notes recalled after the taping, transcribed for your enjoyment, but not meant to be formal instructions. Chefs and good cooks do not adhere to written recipes, but cook by applying technique to whatever fresh ingredients are at hand and whatever their creative minds conjure. That's why they are on Top Chef and you are not. Instead of complaining, just use these recipes as inspiration for new ways to combine ingredients, then adjust a more precise recipe using the Top Chef ideas. Please, have fun with your cooking!

posted on March 15, 2008 at 5:36 PM

stephanie wrote:

This is the best meal i had in years i mean since i was 7.Who ever made this meal shood be a millionair.i only have one ? how did you come up with this meal?its increadible.

posted on April 22, 2008 at 9:04 AM

Darisse wrote:

I had to make a few substitutions for this recipe and guess on some quantities of ingredients but all in all this wasn't too difficult. You can take some shortcuts by buying shrimp with veins and shells removed and by using canned beans. This recipe is absolutely delicious! My husband went back for 3rds, which he rarely does.

posted on May 4, 2008 at 7:46 PM

lawayne wrote:

Okay, just made the dish a few days ago. Turned out much like I would expect a New Orleans stew. Same flavors. I used a Mexican pork chorizo approx 5 or 6oz, langostino (2C or so) instead of lobster, 2 to 3C of chicken, left out the shrimp just because didn't have any, but would have been a good addition, 2 to 3T of cumin seeds, one can of black beans and one can (15oz) of kidney beans. Used one can of beef stock and one small box of chicken stock. Two pasillo peppers instead of the poblanos, quarter pound of red onion and also of carrots, 2 garlic cloves....small dice for all veggies!, Dish was of medium spice/heat for the final result. Would feed about 4 to 6 people. Lots of chopping but Tasty!

posted on June 19, 2008 at 9:08 PM