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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:
Featured Recipes, First Courses, Season 4
Pork and Shrimp Fritter and Tostones
Source: Stephanie Izard, Top Chef Season 4
rate this recipe:
Pork and Shrimp Fritter with Brown Butter, Lime & Basil and Tostones Topped with Seared Tuna
Prep Time: one hour
Serves: 2
Directions:
Pork and Shrimp Fritter with Brown Butter, Lime & Basil:
Mix together first six ingredients. Take a small amount and fry in frying pan just to check seasoning. Form small balls and roll in panko. Fry at 350 degrees until golden brown.
For the sauce, put butter in saucepan and cook until browned. Strain. Add in lime juice, sugar and pinch of salt and heat until dissolved. Top fritters with sauce and garnish with basil.
Tostones Topped with Seared Tuna:
Tostones:
Fry plantains at 300 degrees until soft. Place in tostonera to flatten. When almost time to serve, fry at 375 until golden and season with salt as soon as they are out of the fryer.
Tuna:
Season tuna with salt and pepper. Sear each side of the tuna until just browned. Slice thinly and place on top of tostones.
Sauce:
Place all in saucepot and simmer until veggies are just cooked through. Remove veggies and chop to smaller bits while reducing the liquid to nappe. Mix together and spoon over tuna tostone. Garnish with cilantro.
Ingredients:
Pork and Shrimp Fritter with Brown Butter, Lime & Basil:
Serves: 2
30 minutes
1/4 lb shrimp, peeled, deveined, cut into chunks
1/4 lb ground pork
1 smashed banana
1 yellow plantain, small dice
1 clove garlic, minced
Salt and pepper to taste
Panko for breading
1 stick butter
2 limes, juiced
1 T sugar
Garnish:
Chiffonade basil
Tostones Topped with Seared Tuna:
Serves: 2
30 minutes
Tostones:
1 plantain, cut into 3/4-inch rounds.
Oil for frying
Salt to taste
Tuna:
1/4 lb tuna
Salt and pepper to taste
Oil for searing
Sauce:
1/2 bulb fennel, sliced very thin
1/2 red onion, sliced very thin
1 clove minced garlic
1 c white balsamic vinegar
1/3 cup sugar
Salt to taste
Garnish:
Cilantro
Comments
Christina wrote:
Stephanie is an awesome chef. All her receipes look really delicious and really good. I hope Stephanie wins
posted on June 5, 2008 at 8:17 AM
RepresentingPR wrote:
You cannot make tostones with yellow plantains. Impossible. You must use very green plantains. You should revise that recipe....
posted on June 5, 2008 at 3:39 PM
Mayte Sanchez wrote:
That's very true, you can only make tostones with green plantains, with yellow or black plantains you make amarillos and this are sweet. So for the people that wants to make this recipe remember to buy GREEN plantains...
posted on June 8, 2008 at 2:21 PM
Eric Henly wrote:
CONGRATS STEPHANIE - what a GREAT TOP CHEF!!!
We had a Top Chef party for the finale and everyone brought a dish from this season. I prepared the tostones (above), and they turned out GREAT! HOWEVER - - my wife is not a big banana fan so I wasn't sure how she would like the plantains. SO - I also used kiwi as the base, slicing about 3/8" thick and it ROCKED!!! I know the actual challenge involve using plantains, but it was really wonderful with kiwi!!!
posted on June 12, 2008 at 8:30 AM