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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
Taco Salad with Chorizo
Source: Spike Mendelsohn, Top Chef Season 4
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Taco Salad with Chorizo, Shrimp, Jalapeno & Lime Dressing
Prep Time: one hour
Serves: 4
Directions:
Corn Tortillas:
Bring pot of oil to 350 degrees. Place shells one at a time in oil. Using a two ounce ladle, push shells down to let shell form around.
Chorizo:
Season ground chorizo with paprika, chili powder, chili flakes and cinnamon. Sear chorizo and drain.
Shrimp:
Poach shrimp in poaching liquid and shock. Drain shrimp and season with extra-virgin olive oil and ginger.
Fresh Herbs and Avocado Crema:
Puree avocados with lime juice, salt, yuzu and lemon juice.
Lime Dressing:
In bowl, mix all ingredients except cabbage.
Assembly:
Dress cabbage with lime dressing then layer onto taco shell. Add dollop of fresh herbs and avocado crema then spoon full of chorizo. Add shrimp and slice of jalapeno.
Ingredients:
Corn Tortillas:
4 corn tortillas
Chorizo:
1 lb chorizo, ground
Pinch of paprika
Pinch of chili powder
Pinch of chili flakes
Pinch of cinnamon, ground
Poaching Liquid:
1 bay leaf
Peppercorns to taste
Salt to taste
Shrimp:
2 lb shrimp, deveined, deshelled, halved
1 oz extra-virgin olive oil
1t powdered ginger
Fresh Herbs and Avocado Crema:
5 avocados
1/2 cup lime juice
1t salt
1T yuzu
1/2 cup lemon juice
Lime Dressing:
1/2 cup fish sauce
1 1/2 lime juice
1 clove of chopped garlic
1t mae ploy chili
1/2 cup sugar
1 head red and green cabbage, thinly shredded
TOP CHEF
Season 4 - Chicago
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