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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
Short Ribs & Blue Cheese
Source: Stephanie Izard, Top Chef Season 4
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Short Ribs & Blue Cheese in Phyllo
Prep Time: one hour
Serves: 5-6
Directions:
Short Ribs & Blue Cheese in Phyllo:
Place red onion, vinegar and sugar in nonreactive pot. Bring to boil and remove from heat. Let cool. Strain and reserve liquid (gastrique).
Return liquid to heat and reduce until syrupy. Lay flat one sheet of phyllo and brush with butter. Top with another sheet. Cut into strips three inches wide.
Place a little ribs, blue cheese and onion mixture at bottom of one strip. Brush butter on top two inches of strip. Roll up as though folding a flag. Bake at 350 degrees until golden. Drizzle with gastrique and top with almonds.
Ingredients:
Short Ribs & Blue Cheese in Phyllo:
1 red onion
2 cups red wine vinegar
3/4 cup sugar
1 package phyllo
1/4 cup butter, melted
1/2 lb braised short ribs
1/4 lb blue cheese
1/2 cup toasted sliced almonds
TOP CHEF
Season 4 - Chicago
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