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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
Banana Scallop with Bacon Ice Cream
Source: Richard Blais, Top Chef Season 4
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Banana Scallop with Bacon Ice Cream & Cilantro Stem
Prep Time: three hours
Serves: 6-8
Directions:
Add a good sprinkle of brown sugar on banana scallops, sear and reserve. Season pork with salt and grill. Add in with the cream, vanilla, egg yolks, ginger, sugar and hickory powder. Cook until you have a strong bacon flavor. Strain and chill then freeze with an ice cream machine or your stash of liquid nitrogen. Meanwhile, reduce rum to a syrup.
Dress the plate with crispy banana scallops, cold quenelle of bacon ice cream and a sprinkle of warm rum reduction. Garnish with cilantro stem.
Ingredients:
A good sprinkle of brown sugar
4 bananas, cut into sea scallop shapes
1/4 cup fresh cilantro stem, chopped
1 lb pork belly
Salt to taste
2 quarts heavy cream
2 pods vanilla bean, scraped
9 egg yolks
1 small ginger root, smashed
1/2 cup brown sugar
1/4 cup dehydrated hickory powder
2 cups Puerto Rican spiced rum
Garnish:
Cilantro stem
TOP CHEF
Season 4 - Chicago
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Comments
maria piccione wrote:
Richard is amaizing and fun to watch! His imagination represented in his cooking was fantastic. I hope we will see more of him. Richard you are a TOP CHEF!!!! Maria in PA
posted on June 13, 2008 at 4:18 PM
CG101 wrote:
Has anyone tried this yet? The judges seemed to love it, but I'm a little scared of bacon ice cream. If you try it, tell the rest of us how it was!
posted on July 6, 2008 at 2:32 PM
Jasmine wrote:
1. has anyone made this bacon ice cream before?
2. is it really good ?? :)
posted on July 11, 2008 at 9:24 PM