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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, Main Courses, Season 4
Squid Ceviche with Soy-Balsamic Tapioca
Source: Andrew D'Ambrosi, Top Chef Season 4
rate this recipe:
Squid Ceviche with Soy-Balsamic Tapioca with Yuzu & Mint "Glacier"
Prep Time: more than three hours
Serves: 5-6
Directions:
Charred Squid:
Cut open heads of calamari so that they are flat. Grill calamari on an oiled and very hot grill (do not overcook). Remove calamari from grill and place in perforated hotel pan with iced hotel pan underneath. Once chilled, julienne.
Ceviche Base:
Combine all ingredients except for herbs; keep cold. Add herbs when ready to serve. Toss in calamari.
Black Sesame Paste:
Use paint brush to drag across plate.
Soy Balsamic Tapioca:
Bring water to boil. Toss in tapioca pearls and cook until centers are still white, about 10 minutes. Place tapioca in chinoise and rinse with cold water for 5 minutes to rinse starch.
In bowl, combine soy sauce, mushroom soy and balsamic vinegar. Add tapioca to mixture; float with olive oil. Allow at least 2 hours for color to transform.
Yuzu Mint Glacier:
Bring water to simmer. Add honey or corn syrup and yuzu then turn off heat.
Bloom mint for 3 minutes and remove from stove. Add agar-agar and blend until agar is fully dissolved. Strain and place in wax paper lined chinoise. Let set for 3 hours. Once set, turn chinoise over and carefully peel wax paper away.
Ingredients:
Charred Squid:
2 lbs calamari heads (squid), no tails
Ceviche Base:
2 red onions, finely diced
1t chili flakes
2 cloves garlic, minced
1 large shallot, finely diced
1 cup macadamia nuts, chopped, toasted
2 cups grapefruit juice
1 cup orange juice
1 lime juice
1/2 cup sugar
3 sprigs thyme (leaves chopped)
1/4 cup cilantro, chopped
1/4 cup mint, chopped
Black Sesame Paste:
1 jar black sesame paste
Soy Balsamic Tapioca:
2 quarts water
1 cup tapioca pearls (Brazilian style)
3/4 cup soy sauce
1/4 cup mushroom soy
1 cup balsamic vinegar
1/4 cup olive oil
Yuzu Mint Glacier:
2 quarts water
1 1/2 cup honey or corn syrup
2 cups yuzu juice
1 bunch mint
1 cup agar–agar powder
1T salt
TOP CHEF
Season 4 - Chicago
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Comments
aureliajulia wrote:
Sounds fascinating, as does Andrew in general. Maybe he can submit a version to this blog that's comprehensible for someone who doesn’t qualify as a double for chef Morimoto from Iron Chef.
Whew. I've no idea what most of those directions even mean....
Two questions Andrew:
Are you single?
And are you straight?
posted on March 21, 2008 at 7:04 AM
kevin nichols wrote:
Andrew will be an entertaining contestent for many weeks to come, it's good to see that he can cook!
posted on March 21, 2008 at 12:40 PM
Melody wrote:
Do squid have tails? Or tentacles?
And those of us cooking at home don't have hotel pans (do we?) Are these recipes written for home cooks or restaurateurs?
posted on April 24, 2008 at 6:59 AM