Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

Lisa's recipe:

Caramel:
Mix sugar and water well and place in pot; let boil until golden brown. Very carefully add coconut milk and heavy cream. Whisk together and pull from heat.

Once bubbling stops, place in blender and slowly raise speed to high (allow heat to escape) then add garlic, ginger, lemongrass and chili. Drizzle in fish sauce and add white soy. Let caramel sit for 20 minutes and check flavors. If needed, add more of all ingredients to taste (have it well balanced) strain through a fine chinois. Keep at room temperature.

Steak:
Mix shallot, garlic, sambal and sweet soy in bowl and coat steak. Let sit at room temperature for at least 30 minutes.

Cook steak in butter and oil until golden brown on all sides. Spoon steak fat over steak while cooking. Once medium rare, remove from heat and let rest for at least 5 minutes before slicing.

Thinly slice scallions on a bias and put into ice water to curl. Drain well on paper towels before garnishing top of steak.

Stephanie's recipe:

Braising Liquid:
Season ribs well with salt and pepper. Heat one teaspooon oil in saute pan. Brown ribs on all sides. Heat remaining oil in saucepot. Sweat shallots, garlic, ginger and Thai chili. Add veal stock and bring to a boil then reduce to low. Place short ribs in pot and cover. Braise until tender over very low heat (about 2 hours). Cool and remove meat from bones. Reserve liquid.

Apple Potstickers:
Sweat shallots, garlic, chili, lemongrass, ginger and apples in oil until just cooked but not mushy. Cool and mix with remaining ingredients. Wrap in wonton skin to desired shape.

Sauce:
Sweat apples, shallots, chili, garlic, lemongrass and ginger. Sprinkle with sugar. Add in braising liquid and reduce to desired consistency. Strain through chinois and season with salt and pepper.

To Plate:
Brush caramel onto platter then place steak. Top steak with scallions. Add short ribs to platter, then potstickers and drizzle with sauce.

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Ingredients:

Lisa's recipe:

Caramel:
1 cup sugar
Small amount of water (to wet sugar)
1/2 can coconut milk (room temperature)
1/4 cup heavy cream
1/2t garlic, minced
1/2t ginger
1/2t lemongrass
1/2t chili
Fish sauce to taste
White soy to taste

Steak:
1 shallot, minced
1 garlic, minced
1/4t sambal sauce
1/2t sweet soy
2 lb NY Strip Steak, dry aged
Butter for cooking
Oil for cooking
1/2 bunch scallions

Stephanie's recipe:

Braising Liquid:
2 lb short ribs
Salt and pepper to taste
1T oil
2 shallots, sliced
5 cloves garlic, minced
1t ginger, minced
1/2 Thai chili, minced
1 quart veal stock

Apple Potstickers:
2 shallots, minced
4 cloves garlic, minced
1/2 Thai chili, minced
1T lemongrasss, minced
1T ginger, minced
2 apples, small dice
1t oil
4 scallions, thinly sliced
1/4t sambal
1/4 cup soy sauce

Sauce:
2 granny smith apples, juiced
1 apple, peeled, diced
2 shallots
1/2 Thai chili
4 cloves garlic
1t lemongrass, minced
1T ginger, minced
2t sugar
Salt and pepper to taste

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