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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, Season 4
Pork Satay on Sugar Cane Skewers
Source: Stephanie Izard, Top Chef Season 4
rate this recipe:
Pork Satay on Sugar Cane Skewers with Miso-Marcano Almond Butter
Prep Time: 45 minutes
Serves: 2
Directions:
Pork Satay on Sugar Cane Skewers:
Combine first nine ingredients (cook off a small amount to taste). Put a small amount of cornstarch on end of sugar cane sticks and form satay around. Let rest before grilling.
Put vinegar, yolks and Dijon in blender on medium. Slowly drizzle in oil until thick. Add in cilantro and blend until smooth. Season with sambal, salt and honey.
Miso-Marcano Almond Butter:
In blender, combine white miso, half of marcona almonds, soy, honey and water.
To Serve:
Place miso-marcano almond butter on plate, lay satay in sauce, drizzle with cilantro and garnish with remaining chopped marconas.
Ingredients:
Pork Satay on Sugar Cane Skewers:
1 lb gound pork
1T ginger, minced
1T lemongrass, minced
1T garlic, minced
Salt and pepper to taste
1T yellow miso
1t sambal
2 sugar cane sticks, soaked in water overnight
1 bunch cilantro
Cornstarch (small amount)
1/4 cup white balsamic vinegar
2 yolks
1T Dijon
1 cup grapeseed oil
Cilantro to taste
1/2t sambal
Salt to taste
1T honey
Miso-Marcano Almond Butter:
2T white miso
1 1/2 cups marcona almonds
1t soy (or to taste)
1t honey
Water to blend
