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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
Grilled Shrimp with Pickled Chili Salad
Source: Lisa Fernandes, Dale Talde, Stephanie Izard, Top Chef Season 4
rate this recipe:
Grilled Shrimp with Pickled Chili Salad, Deviled Aioli & Miso Smoked Bacon
Prep Time: more than three hours
Serves: 5-6
Directions:
Dale's recipe:
Pickled Chili-Relish:
On Japanese mandolin, slice peppers into 1/8-inch rings. Wash rings repeatedly under cold water to remove seeds. In pot, add vinegar, mirin, sugar and salt; bring to a simmer. Pour vinegar-sugar mixture over peppers and cucumbers; let marinate for 1 hour. Bring oils to smoking point and pour over peppers and cucumbers.
Stephanie's recipe:
Shrimp:
Mix together all ingredients and toss with shrimp. Let sit for at least one hour then grill.
Deviled Aioli:
In bowl, mix raw yolks with Dijon. Slowly whisk in oil until thickened like mayonnaise. Push hardboiled egg through small side of cheese grater. Whisk in remaining ingredients.
Lisa's recipe:
Miso Syrup:
In saucepot, cook miso, syrup, wine vinegar and mirin together. Whisk together and reduce on low heat until thick and glossy. Meanwhile, lay bacon on silpat or parchment paper overlapping and facing same direction. Lay another parchment on top and place smaller sheet pan on top (weigh down with saute pans). Bake at 375 degrees for about 11 minutes. When bacon is crispy, take out without removing weights.
Remove bacon from pan and lay on new sheet pan with parchment. Heavily glaze the bacon with the miso syrup and bake 2 to 3 minutes. Let cool and cut into even long strips.
Ingredients:
Dale's recipe:
Pickled Chili-Relish:
1 lb Christmas bell peppers
1 lb banana peppers
2 lb jalapenos
3 lb lipstick peppers
5 cups rice wine vinegar
2 cups mirin
2 cups sugar
2T salt
2 lb seedless English cucumbers, shaved thin
3 cups canola oil
1/2 cup sesame oil
Stephanie's recipe:
Shrimp:
4 cloves garlic
1T ginger, minced
1/4 cup extra-virgin olive oil
2t sambal, chili garlic
Salt and pepper to taste
1 lb jumbo shrimp, peeled, deveined
Deviled Aioli:
2 egg yolks
1t Dijon
2 cups canola or grapeseed oil
4 eggs, hardboiled, whites discarded
1T lemon juice
1/2 sambal
1t garlic chili sauce
1t soy
Lisa's recipe:
Miso Syrup:
1 cup shiro (white) miso
1/2 cup maple syrup
2 cups rice wine vinegar
1 1/2 cups mirin
1/2 lb bacon
TOP CHEF
Season 4 - Chicago
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Comments
Christine wrote:
For the aioli: 1/2 Sambal? ... is that tablespoon? Cutting the bacon: with the strips, across all strips, on a bias? Sorry, I missed that on the show.
posted on April 10, 2008 at 4:38 AM
Nancy S wrote:
This recipe sounds so good! I don't know some of the ingredients, but I'm willing to learn...
posted on April 10, 2008 at 12:13 PM
Ken wrote:
Now if I just didn't have to drive 60 miles to find a grocery store that carried miso and mirin I'd love to try that bacon recipe. So much of the food y'all cook sounds so good and y'all make it look so easy!
posted on April 10, 2008 at 12:23 PM
Frankie wrote:
I`m gonna try this one out. It looks and sounds yummy. Funny how it polarised from develed eggs to that shrimp dish.
posted on April 10, 2008 at 1:25 PM
top fan wrote:
The dish looks great - the shrimp was a great idea and that bacon is so creative - it looks and sounds amazing!
posted on April 10, 2008 at 2:54 PM
jane dough wrote:
Frankie, I agree about how the whole thing changed and then Dale was angry that Lisa won the trip. These recipes seem so difficult and I don't know where to find alot of the ingredients. I love the show tho.
posted on April 10, 2008 at 4:24 PM
Layla wrote:
I made this dish and absolutely LOVED it! I'm not a huge fan of bacon, but I used thinly sliced pork tenderloin and baked that instead of fatty bacon strips and it paired wonderfully. I'm a big fan! Thanks and great job Fire team!
posted on April 11, 2008 at 11:38 AM
hot tamale wrote:
You can get all of the ingredients at Whole Foods Market - don't have one in your area? Then you can go to any natural foods store! When i go to Whole Foods there is ususally MORE than i need - go with a list and stick with it if your on a budget!
posted on April 11, 2008 at 2:36 PM
Jeff Traver wrote:
I really enjoy watching the recipes change during filming. They show you just enough to keep you guessing until the plating. This recipe sounds great. I enjoyed watching it change during the shoping segment. I work in a super farm market and can't wait to get these ingredients home. Fire up the grill!
posted on April 11, 2008 at 5:03 PM
Shawn wrote:
Way to go Lisa with the Miso Bacon! I'm happy I have all the ingredients to the Miso Bacon right here in Seattle. I'm making it this weekend.
posted on April 11, 2008 at 8:36 PM
yum wrote:
This sounded so good!! Being Vietnamese, I may be a little biased when it comes to Asian cuisine. I do think it's sad that Dale is bitter regarding Lisa's bacon recipe. To begin with, he didn't even want to use Asian cuisine. Also, Ming Tsai stated Lisa's technique of cooking the bacon was new to him and that he enjoyed it. Now if you can teach a chef of Ming's caliber a new trick, you deserve to win the prize.
posted on April 11, 2008 at 11:25 PM
Bacon How wrote:
Re. question about bacon... Place the bacon on a sheet pan with each strip slightly overlapping, then weight it with another sheet pan and cook it. Then put galze on it & cook a few more minutes. You'll end up with one big square of bacon, which you then cut into perfect stips in the same direction as the stips lie, not across the bias. This yields perfect rectangles of bacon.
posted on April 12, 2008 at 1:13 PM
D.R. wrote:
I'm making the shrimp dish for a potluck tonight; I'll let you know how it goes. My mouth waters every time I think of it !!! (Poor Ken; I'm so lucky to have a giant Asian food market nearby.We keep mirin in our pantry; my Japanese friends in college taught me how to make sushi & onigiri with it; there goes the mouth-watering again!)
posted on April 13, 2008 at 9:38 AM
Dave Medley wrote:
What is Miso
posted on April 13, 2008 at 3:10 PM
Chen wrote:
I was so looking forward to trying this... but when I made the miso-glazed bacon, it turned out way too salty. Is it just me?
posted on April 13, 2008 at 5:17 PM
Scott wrote:
Lisa definitely did NOT deserve the win. She is a whiner and complainer. Dale and Stephanie both deserved to win. I guess pouting wins out which is shame. Lisa acted like a little child and not a professional.
posted on April 16, 2008 at 2:30 PM
Stephanie wrote:
We decided to try the bacon part of this recipe for bacon cheeseburgers. Wanted something different. The recipe was easy to follow and the burgers were tasty. My husband loved it. My only suggestion: if you are only using one package of bacon, half the ingredients. I had a lot of sauce left over.
posted on April 17, 2008 at 6:20 PM
Judy Smith wrote:
I see a lot of comments about the bacon & miso syrup, and it is very good, and the bacon cooking method works very well, but when we tried the entire recipe, the pickled chili salad was the most impressive part -- when you pour the hot oil over the chili/cucumber salad, it sizzles and pops like serving fajitas, and it tasted great too! We are going to experiment to see if we can use a cast iron fajita serving platter as part of the presentation the next time we serve it to friends. Still working on that part.
posted on April 28, 2008 at 1:16 PM
redwattle wrote:
I did enjoy the pickled chili salad, but in the miso glazed bacon took center stage when I made it. Maybe it was partly because I cured and smoked the bacon myself and could cut it nice and thick. This was a very good recipe, but some of the amounts seem to be off. For instance the pickled salad recipe calls for 7 pounds of chili peppers for what turns out to be little more than a garnish on each plate. I definitely had to make some adjustments in the measurements.
posted on May 3, 2008 at 5:43 AM
susan rutland wrote:
i love this show. and agree, steff should not have one, but dale said he only made the salid, i think the bacon took center stage on this one.
posted on May 6, 2008 at 6:43 PM
karen johnson wrote:
i didnt know what miso or mirin were. So living 65 miles from the nearest large store I googled them and bought them on line from an oriental store.
mmm so good
posted on May 16, 2008 at 12:30 AM
Peg Caldwell-Ott wrote:
I cannot eat green peppers in any form (or onions, for that matter), so we made Stephanie's shrimp in the marinade, and then Lisa's miso bacon sauce. We cooked the miso sauce according to Lisa's recipe, then cooked the bacon just in a frying pan. The bacon was then put into the pot with Lisa's sauce and heated, while we did Stephanie's shrimp in the broiler. We served Stephanie's shrimp and Lisa's bacon just heated in her sauce over rice and it was FABULOUS!!! Totally enjoyed the whole experience. Thank you Lisa and Stephanie!!
posted on May 26, 2008 at 11:10 AM
Nancy wrote:
Beautiful bacon. But where did the 11 minutes come from? I used convection for an hour! Initially I put a Lecreuset over the second baking pan, but then I decided the air wasn't circulating so I removed it.
posted on June 7, 2008 at 12:27 PM
Diana wrote:
I made this recipe for a dinner party as an appetizer and i have to say that everyone loved it!!! I got so many compliments. Instead of pork bacon i used turkey bacon and it worked great,the miso flavor really stood out. Ingredients were easy to find, and dish was perferct for last minute assembling.
posted on July 6, 2008 at 12:31 PM