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Posts tagged with "Top Chef"

Pan Poached Delta Asparagus with Burrata

Top Chef Masters, Season 1, Episode 9, Elimination Challenge

INGREDIENTS

Pepper
2 4-ounce balls fresh Burrata
12 jumbo delta asparagus spears
1/4 cup water
1/4 cup olive oil
Gray salt

DIRECTIONS

Snap bottoms off of asparagus and peel them. Place in a medium sauté pan with the water, olive oil, salt and pepper. Bring to a simmer and cook until just tender.
Tear the Burrata open and season with gray salt and pepper, drizzle with good olive oil and serve with the warm asparagus.


© 2012 MICHAEL CHIARELLO

Pan Poached Delta Asparagus with Burrata

Top Chef Masters, Season 1, Episode 9, Elimination Challenge

INGREDIENTS

  • Pepper
  • 2 4-ounce balls fresh Burrata
  • 12 jumbo delta asparagus spears
  • 1/4 cup water
  • 1/4 cup olive oil
  • Gray salt

DIRECTIONS

Snap bottoms off of asparagus and peel them. Place in a medium sauté pan with the water, olive oil, salt and pepper. Bring to a simmer and cook until just tender.

Tear the Burrata open and season with gray salt and pepper, drizzle with good olive oil and serve with the warm asparagus.

© 2012 MICHAEL CHIARELLO

Panna Cotta with Fresh Berries

Top Chef, Season 3, Episode 9

Yield

8 SERVINGS

Ingredients

2 cups heavy cream
2 cups buttermilk
4 sheets of gelatin or 8 grams of gelatin powder
1 tablespoon almond extract

Directions

In a medium-sized bowl, combine heavy cream, buttermilk, gelatin or gelatin powder, and almond extract. Warm in pot until gelatin has dissolved. Pour into bowl and let cool. Allow to set firm. Top with fresh berries of choice.

Panna Cotta with Fresh Berries

Top Chef, Season 3, Episode 9

Yield

8 SERVINGS

Ingredients

  • 2 cups heavy cream
  • 2 cups buttermilk
  • 4 sheets of gelatin or 8 grams of gelatin powder
  • 1 tablespoon almond extract

Directions

In a medium-sized bowl, combine heavy cream, buttermilk, gelatin or gelatin powder, and almond extract. Warm in pot until gelatin has dissolved. Pour into bowl and let cool. Allow to set firm. Top with fresh berries of choice.

(Source: bravotv.com)

Apple and Brioche Bread Pudding

Top Chef, Season 3, Episode 9

Yield

6-8 SERVINGS

Ingredients

1 quart brioche, diced large and toasted
1 quart granny smith apples, peeled and diced
2 quarts vanilla anglaise
Dash of cinnamon

Directions

In a mixing bowl, combine brioche, apples, anglaise and cinnamon. Place into 4 ounce ramekins. Bake in water bath at 350 degrees for 15-20 minutes. Serve warm.

Apple and Brioche Bread Pudding

Top Chef, Season 3, Episode 9

Yield

6-8 SERVINGS

Ingredients

  • 1 quart brioche, diced large and toasted
  • 1 quart granny smith apples, peeled and diced
  • 2 quarts vanilla anglaise
  • Dash of cinnamon

Directions

In a mixing bowl, combine brioche, apples, anglaise and cinnamon. Place into 4 ounce ramekins. Bake in water bath at 350 degrees for 15-20 minutes. Serve warm.

(Source: bravotv.com)

Prosciutto and Goat Cheese Pizza

Top Chef, Season 4, Episode 9

Yield

6 Servings

Ingredients

Small batch of prepared pizza dough
Extra virgin olive oil for brushing
1/2 cup goat cheese
1/2 cup blue cheese
1/4 pound prosciutto, sliced
Sprinkle of Reggiano
GARNISH:
Fresh basil, chiffonade

Directions

Roll out dough. Brush with extra-virgin olive oil then add goat cheese and blue cheese; cook at 500 degrees for 7 minutes. Finish with sliced prosciutto and Reggiano. Garnish with basil.

Prosciutto and Goat Cheese Pizza

Top Chef, Season 4, Episode 9

Yield

6 Servings

Ingredients

  • Small batch of prepared pizza dough
  • Extra virgin olive oil for brushing
  • 1/2 cup goat cheese
  • 1/2 cup blue cheese
  • 1/4 pound prosciutto, sliced
  • Sprinkle of Reggiano
GARNISH:
  • Fresh basil, chiffonade

Directions

Roll out dough. Brush with extra-virgin olive oil then add goat cheese and blue cheese; cook at 500 degrees for 7 minutes. Finish with sliced prosciutto and Reggiano. Garnish with basil.

(Source: bravotv.com)

Red Bean Dip with Olive Oil Grilled White Bread

Top Chef, Season 5, Episode 8

Yield

1-2 Servings

Ingredients

BEAN DIP
1 cup canned chili
1 cup red beans
1/2 cup Giardiniera peppers
2 tablespoons tahini
BREAD
White bread
Olive oil
Salt

Directions

BEAN DIP
Combine all ingredients in blender.
BREAD
Brush bread with olive oil. Grill and sprinkle with salt.

Red Bean Dip with Olive Oil Grilled White Bread

Top Chef, Season 5, Episode 8

Yield

1-2 Servings

Ingredients

BEAN DIP
  • 1 cup canned chili
  • 1 cup red beans
  • 1/2 cup Giardiniera peppers
  • 2 tablespoons tahini
BREAD
  • White bread
  • Olive oil
  • Salt

Directions

BEAN DIP

Combine all ingredients in blender.

BREAD

Brush bread with olive oil. Grill and sprinkle with salt.

(Source: bravotv.com)

Smokes Salmon Halibut Carpaccio

Top Chef, Season 5, Episode 14

Yield

4-5 Servings

Ingredients

HALIBUT:
1/2 pound of Halibut (cleaned slick like sashimi)
1/2 pound Salmon (cleaned slick like sashimi)
Salt & Pepper
Dill
CITRUS VINAIGRETTE:
1 cup lemon juice
1/2 cup olive oil
Salt and pepper
2 tablespoons parsley, chopped

Directions

HALIBUT:
Roll tight in aluminum foil and serve with microgreens.
CITRUS VINAIGRETTE:
Mix all together and shake well.

Smokes Salmon Halibut Carpaccio

Top Chef, Season 5, Episode 14

Yield

4-5 Servings

Ingredients

HALIBUT:
  • 1/2 pound of Halibut (cleaned slick like sashimi)
  • 1/2 pound Salmon (cleaned slick like sashimi)
  • Salt & Pepper
  • Dill
CITRUS VINAIGRETTE:
  • 1 cup lemon juice
  • 1/2 cup olive oil
  • Salt and pepper
  • 2 tablespoons parsley, chopped

Directions

HALIBUT:

Roll tight in aluminum foil and serve with microgreens.

CITRUS VINAIGRETTE:

Mix all together and shake well.

(Source: bravotv.com)


Pan Poached Delta Asparagus with Burrata
Top Chef Masters, Season 1, Episode 9, Elimination Challenge

Ingredients

Pepper
2 4-ounce balls fresh Burrata
12 jumbo delta asparagus spears
1/4 cup water
1/4 cup olive oil
Gray salt

Directions

Snap bottoms off of asparagus and peel them. Place in a medium sauté pan with the water, olive oil, salt and pepper. Bring to a simmer and cook until just tender.
Tear the Burrata open and season with gray salt and pepper, drizzle with good olive oil and serve with the warm asparagus.


© 2012 Michael Chiarello

Pan Poached Delta Asparagus with Burrata

Top Chef Masters, Season 1, Episode 9, Elimination Challenge

Ingredients

  • Pepper
  • 2 4-ounce balls fresh Burrata
  • 12 jumbo delta asparagus spears
  • 1/4 cup water
  • 1/4 cup olive oil
  • Gray salt

Directions

Snap bottoms off of asparagus and peel them. Place in a medium sauté pan with the water, olive oil, salt and pepper. Bring to a simmer and cook until just tender.

Tear the Burrata open and season with gray salt and pepper, drizzle with good olive oil and serve with the warm asparagus.

© 2012 Michael Chiarello

(Source: bravotv.com)

Apr 8
Grilled Pork Skewers with Smoked Red Curry BBQ Sauce

Top Chef, Season 4, Episode 3

Yield

More than 8 Servings

Ingredients

MARINATED MUSHROOMS:
1 cup sherry vinegar
1/4 cup honey
3 tablespoons chopped thyme
3 tablespoons chopped parsley
3 cups olive oil
2 tablespoons salt and pepper
4-8 ounce package button mushrooms
MARINATED EDAMAME:
1/4 cup yuzu juice
2 cups soy sauce
1/8 cup chili oil
1/8 cup sesame oil
3 tablespoons black sesame seeds
3 tablespoons white sesame seeds
4 16-ounce package edamame
SMOKED RED CURRY BBQ SAUCE:
1 cup sugar
1 cup Thai red curry
4 pieces medium-sized onion, julienned
2 heads garlic, chopped
1/2 cup fish sauce
1 cup fresh lime juice
1/4 cup honey
PORK SKEWERS WITH GRILLED RED ONION & CHARRED PINEAPPLE:
6 pounds pork tenderloin, large dice
Salt and pepper to taste
Olive oil for grilling
8 pieces red onion, quartered
2 pieces pineapple

Directions

MARINATED MUSHROOMS:
In bowl, combine all ingredients adding mushrooms last; allow to marinate. When marinated, cook until done.
MARINATED EDAMAME:
In another bowl, combine all ingredients adding edamame last; allow to marinate. When marinated, cook until done.
SMOKED RED CURRY BBQ SAUCE:
In medium-sized bowl, combine all ingredients. Set aside.
PORK SKEWERS WITH GRILLED RED ONION & CHARRED PINEAPPLE:
Season pork with salt and pepper and grill in olive oil to medium. Grill red onion with salt and pepper then pineapple with salt and pepper and olive oil.
TO ASSEMBLE:
Take grilled pineapple (cored) and thread through wood skewer. Next, thread red onion then grilled pork through skewer. Drizzle with sauce and plate. Add marinated mushrooms and edamame to sides.

Grilled Pork Skewers with Smoked Red Curry BBQ Sauce

Top Chef, Season 4, Episode 3

Yield

More than 8 Servings

Ingredients

MARINATED MUSHROOMS:
  • 1 cup sherry vinegar
  • 1/4 cup honey
  • 3 tablespoons chopped thyme
  • 3 tablespoons chopped parsley
  • 3 cups olive oil
  • 2 tablespoons salt and pepper
  • 4-8 ounce package button mushrooms
MARINATED EDAMAME:
  • 1/4 cup yuzu juice
  • 2 cups soy sauce
  • 1/8 cup chili oil
  • 1/8 cup sesame oil
  • 3 tablespoons black sesame seeds
  • 3 tablespoons white sesame seeds
  • 4 16-ounce package edamame
SMOKED RED CURRY BBQ SAUCE:
  • 1 cup sugar
  • 1 cup Thai red curry
  • 4 pieces medium-sized onion, julienned
  • 2 heads garlic, chopped
  • 1/2 cup fish sauce
  • 1 cup fresh lime juice
  • 1/4 cup honey
PORK SKEWERS WITH GRILLED RED ONION & CHARRED PINEAPPLE:
  • 6 pounds pork tenderloin, large dice
  • Salt and pepper to taste
  • Olive oil for grilling
  • 8 pieces red onion, quartered
  • 2 pieces pineapple

Directions

MARINATED MUSHROOMS:

In bowl, combine all ingredients adding mushrooms last; allow to marinate. When marinated, cook until done.

MARINATED EDAMAME:

In another bowl, combine all ingredients adding edamame last; allow to marinate. When marinated, cook until done.

SMOKED RED CURRY BBQ SAUCE:

In medium-sized bowl, combine all ingredients. Set aside.

PORK SKEWERS WITH GRILLED RED ONION & CHARRED PINEAPPLE:

Season pork with salt and pepper and grill in olive oil to medium. Grill red onion with salt and pepper then pineapple with salt and pepper and olive oil.

TO ASSEMBLE:

Take grilled pineapple (cored) and thread through wood skewer. Next, thread red onion then grilled pork through skewer. Drizzle with sauce and plate. Add marinated mushrooms and edamame to sides.

(Source: bravotv.com)

Apr 8
Grilled Salmon with Saffron-Curry-Cauliflower Puree, Brown Butter Pine Nut Vinaigrette, and Green Apple Batons

Top Chef, Season 7, Episode 4, Quickfire Challenge

Yield

4 Servings

Ingredients

4 (3 oz portions) sockeye salmon filets, skin off, bones removed
1 onion, chopped
2 granny smith apples, skin on (1 diced, 1 cut into batons)
1 cup milk
1 head cauliflower
1 small pinch saffron
2 tsp curry powder
2 oz butter
2 lemons
1 Tbl pine nuts, lightly toasted
2 Tbl fresh cilantro, chiffonade
¼ cup golden raisins, plumped in water
Olive oil, as needed

Directions

1. Sweat 1 oz of onions in small amount of oil. Dice 1 apple leaving skin on and add to onions when translucent. Cook for 2 minutes. Add 4 oz cauliflower, saffron, and curry powder. Let everything cook down and just barely cover with milk. Simmer until all tender. Transfer to blender and puree until silky smooth. Reserve and keep warm.
2. Heat butter until browned. Add a squeeze of lemon to brown butter. Add pine nuts, small cauliflower florets. cilantro, and raisins. Keep warm.
3. Brush fish with oil and season. On a hot grill, cook fish on one side for about 4 minutes (finish in the oven).
To Plate:
Take cauliflower puree and smear plate. Place fish on top of puree. Lightly sauce fish with brown butter sauce. Garnish with apple batons and sprig of cilantro.

Grilled Salmon with Saffron-Curry-Cauliflower Puree, Brown Butter Pine Nut Vinaigrette, and Green Apple Batons

Top Chef, Season 7, Episode 4, Quickfire Challenge

Yield

4 Servings

Ingredients

  • 4 (3 oz portions) sockeye salmon filets, skin off, bones removed
  • onion, chopped
  • granny smith apples, skin on (1 diced, 1 cut into batons)
  • 1 cup milk
  • 1 head cauliflower
  • 1 small pinch saffron
  • 2 tsp curry powder
  • 2 oz butter
  • lemons
  • 1 Tbl pine nuts, lightly toasted
  • 2 Tbl fresh cilantro, chiffonade
  • ¼ cup golden raisins, plumped in water
  • Olive oil, as needed

Directions

1. Sweat 1 oz of onions in small amount of oil. Dice 1 apple leaving skin on and add to onions when translucent. Cook for 2 minutes. Add 4 oz cauliflower, saffron, and curry powder. Let everything cook down and just barely cover with milk. Simmer until all tender. Transfer to blender and puree until silky smooth. Reserve and keep warm.

2. Heat butter until browned. Add a squeeze of lemon to brown butter. Add pine nuts, small cauliflower florets. cilantro, and raisins. Keep warm.

3. Brush fish with oil and season. On a hot grill, cook fish on one side for about 4 minutes (finish in the oven).

To Plate:

Take cauliflower puree and smear plate. Place fish on top of puree. Lightly sauce fish with brown butter sauce. Garnish with apple batons and sprig of cilantro.

(Source: bravotv.com)

Apr 7
Nitro Gazpacho, Compressed Cucumbers and Toast

Top Chef, Season 6, Episode 2, Quickfire Challenge Winner

Yield

Serves 8

Ingredients

2 slices white bread
4 ripe tomatoes, chopped
1 red bell pepper
1 clove garlic
1/4 cup sherry vinegar
1/4 cucumber, peeled and chopped
4 leaves fresh basil
2 tablespoons sugar
Extra virgin olive oil
Liquid nitrogen

Directions

1. Use rolling pin to flatten bread and cut into desired shape. Drizzle with olive oil and salt. Bake between two sheet trays to keep flat and take out when it feels like a cracker. Watch carefully that it doesn’t burn. Let cool.
2. Mix together tomatoes, pepper, garlic, vinegar, cucumber, basil, and sugar in a bowl.
3. Put ingredients in a blender and emulsify with 1/2 cup olive oil. Season with salt.
4. Pour mixture into stand mixer and turn on low speed. Add liquid nitrogen until frozen.
TO SERVE
1. Serve in bowl with fresh basil leaves, olive oil, and cucumber strands.
2. Place cracker in gazpacho.

Nitro Gazpacho, Compressed Cucumbers and Toast

Top Chef, Season 6, Episode 2, Quickfire Challenge Winner

Yield

Serves 8

Ingredients

  • 2 slices white bread
  • 4 ripe tomatoes, chopped
  • 1 red bell pepper
  • 1 clove garlic
  • 1/4 cup sherry vinegar
  • 1/4 cucumber, peeled and chopped
  • 4 leaves fresh basil
  • 2 tablespoons sugar
  • Extra virgin olive oil
  • Liquid nitrogen

Directions

1. Use rolling pin to flatten bread and cut into desired shape. Drizzle with olive oil and salt. Bake between two sheet trays to keep flat and take out when it feels like a cracker. Watch carefully that it doesn’t burn. Let cool.

2. Mix together tomatoes, pepper, garlic, vinegar, cucumber, basil, and sugar in a bowl.

3. Put ingredients in a blender and emulsify with 1/2 cup olive oil. Season with salt.

4. Pour mixture into stand mixer and turn on low speed. Add liquid nitrogen until frozen.

TO SERVE

1. Serve in bowl with fresh basil leaves, olive oil, and cucumber strands.

2. Place cracker in gazpacho.

(Source: bravotv.com)