All Top Chef

Cooking and Dining, Top Chef-style

noreply@blogger.com (theminx) — Sun, 12 Feb 2012 13:00:00 +0000

Calling all Top Chef fans!

Have you dined in a restaurant manned by a Top Cheftestant from any of the three shows? Have you tried cooking any Top Chef recipes at home, either from the show itself or from a cookbook written by one of the cheftestants? If the answer to either question is "yes," we'd like to know! If you're willing to write about your experience - with photos - we'd love to feature your post here on All Top Chef! If you're a blogger, it would give your blog some extra exposure, and if not, it might just be fun to share.

If you'd like to participate, please drop us a line at alltopchef@gmail.com and let us know!

Posted on AllTopChef.com

Top Recipe: Paul Qui's Chilled Sunchoke Dashi Soup with Vegetables

noreply@blogger.com (theminx) — Sat, 11 Feb 2012 13:00:00 +0000

Chilled Sunchoke Dashi Soup with Vegetables

1 pound peeled sunchokes, sliced thin
1/4 cup green onion whites; reserve greens
1/8 cup leek whites
1/4 cup heavy cream
1 quart dashi stock
1/8 cup buttermilk
1 tablespoon butter
Salt, to taste

Dashi:
1 cup bonito flakes
1 quart water
1 small piece of kombu

Croutons:
1 baguette

Prosciutto Tuile:
2 slices prosciutto

Vegetable Garnish:
Squash, ribbons
Cucumber, cubed seeds
Zucchini, ribbons
Chervil
Carrot greens
Carrots, ribbons

Crème Fraiche:
1 cup crème fraiche
1 lemon, zest
1 garlic clove, grated

Sweat green onions (whites) and leeks on medium heat in butter and add sunchokes, season with salt to taste. Add cream and simmer sunchokes until tender. Add dashi and simmer. Finish with buttermilk and take off heat, chill and puree blanched green onion greens.

Dashi:
1. Bring water and kombu to a simmer and remove kombu, turn off heat add bonito and steep for 2 minutes and strain.

Croutons:
1. Pull apart a baguette and dry in an oven

Prosciutto Tuile:
1. Press slices of prosciutto between 2 sheet pans and bake in an oven at 280 degrees Fahrenheit until cripsy.

Crème Fraiche:
1. Combine all ingredients and mix well.

Finish:
1. Place ‘vegetable garnish’ in a bowl. Pour sunchoke dashi and garnish with prosciutto and croutons.

© 2012 PAUL QUI
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All Top Chef Interview with Edward Lee

noreply@blogger.com (Laura K) — Fri, 10 Feb 2012 17:00:00 +0000

Chef Ed Lee talks about his experience on the Bravo Show.

Click here to learn more about his restaurant, 610 Magnolia.

Click below to listen to the podcast.

Thank you Chef Lee!

Podcast Powered By Podbean

Posted on AllTopChef.com

Bravo Exit Interview - Edward Lee

noreply@blogger.com (theminx) — Fri, 10 Feb 2012 13:00:00 +0000

Click here to watch the interview.

Posted on AllTopChef.com

ATC Love to Chef Edward Lee

noreply@blogger.com (theminx) — Thu, 09 Feb 2012 13:45:00 +0000

After making it to the Final Four....then the Final Five....Chef Edward Lee ends up not making it into the Final Final Four because he chose to use canned smoked oysters in his dish. Without that element to his Mentor Dinner dish, he may well have won this contest. But now we'll never know.

Chef Lee - you have been an amazing competitor all season long, and we've been cheering for you. May you have continued success with 610 Magnolia and any and all future endeavors.

This post is only for positive comments about Chef Lee. If you have anything negative to say, please do so on our Reactions post.

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Congratulations, Chef Paul Qui!

noreply@blogger.com (theminx) — Thu, 09 Feb 2012 13:41:00 +0000

And again, Chef Paul Qui is the winner of an Elimination Challenge! Though he made a simple soup (actually, nothing is simple with Paul), the judges loved it and he definitely made his mentor proud.

Paul, I think the world will be disappointed if you don't win this thing now. Good luck in the finale!

This post is only for positive comments about Chef Qui. If you have anything negative to say, please do so on our Reactions post

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Reactions to Top Chef Texas Episode 14

noreply@blogger.com (Neal P) — Thu, 09 Feb 2012 13:30:00 +0000

Well, the season-long hype about Top Chef: Last Chance Kitchen built to its big conclusion. The chef who fought her way back into the competition was...Beverly! Okay, now that we can all start breathing again, let's get on with the Quickfire Challenge.

The cheftestants had 30 minutes to raid the Top Chef pantry and whip up a dish with the ingredients they purloined. The twist was that they had to search the pantry blindfolded and use whatever random things they put in their baskets. The winner of the Quickfire could chose between receiving a new Prius V or a guaranteed spot in the final four. Being somewhat familiar with the shapes of the various containers, the chefs made their best guesses and started cooking. Tom seemed to have a problem with everyone's dishes except Sarah's corn soup, which he deemed delicious. Sarah got the win and chose to take the guaranteed spot in the final four rather than the Prius V. Ed felt that that was a cop out and that she should earn her way in.

On to the Elimination Challenge where the chefs were reunited with their cooking mentors. They were as follows:

Sarah - Tony Mantuano
Ed - Frank Crispo
Paul - Tyson Cole
Lindsay - Michelle Bernstein
Beverly - Sarah Stegner

The Challenge was to cook a meal that would impress their mentors. They had 30 minutes to shop and a budget of $500. Then they would have 2 1/2 hours to prep and another hour to cook the next day at the Hotel Valencia where the Mentors Dinner would be held. Since Sarah was already in the final four, she was able to trade tequila shots with her mentor Tony Mantuano while the others huffed and puffed at Whole Foods.

After the meal, the judges felt that the best dishes were Paul's chilled sunchoke dashi soup with vegetables and Beverly's Gulf shrimp and barbecued pork with curried Singapore noodles. This left Ed and Lindsay. In the end, Ed's questionable oyster sauce on his braised pork belly cost him a spot in the Final Four.

So what did you think? Should Ed have been sent packing? Does Sarah deserve to be in the Final Four? Should Beverly be back in the competition? Leave your comments below.

Posted on AllTopChef.com

Top Chef Texas Episode 14 Previews

noreply@blogger.com (theminx) — Wed, 08 Feb 2012 13:00:00 +0000

Click here to watch the first preview.
Click here to watch the second preview.

Posted on AllTopChef.com

Recap Roundup - Top Chef Texas Episode 13

noreply@blogger.com (theminx) — Tue, 07 Feb 2012 13:00:00 +0000

Minxeats on the big adventure: "For the Elimination Challenge, we get to share Pee Wee's bad memories of the Alamo. In the 1985 movie, Pee Wee's Big Adventure, his precious bike gets stolen; Pee Wee is told that it can be found in the basement of the Alamo. So he travels across the country only to find that...the Alamo has no basement! Twenty-seven years later (!), he's still quite bitter about the whole deal and intends to take out his anger on someone...anyone. Ed, Paul, Grayson, Sarah, and Lindsay will have to do."

David Dust on the Quickfire Challenge: "This week, the chefs enter the Top Chef kitchen and are greeted by a table full of Padmas and a pancake (or vice versa, my notes are sketchy). ~~Pancake~~ Padma explains that they’ll be making the favorite food of today’s guest judge. Grayson immediately thinks they might be cooking for Miley Cyrus, but if that were the case there would be Funyons and cigarettes on that table instead of pancakes. Duh."

My Monkey Could Do That on the problems with the bottom three: "Sarah’s cooking was perfect, but it is too late in the competition to not have seasoning. Poaching chicken in beef fat was a strange way for Ed to cook chicken, and the texture turned out strange. Grayson had huge chicken breasts (I guess that’s a thing with her) and mixing butternut squash and tomatoes is like mixing a summer dish with a fall dish? Yeah, I can see that."

Max the Girl on Ed: "Finally, when he gets to Edward, who has made this nifty dish with the pancake crispy bits and ends, Edward jokingly recites the line along with him. (And is it just me, or has Edward gotten looser—and I don’t just mean his jaw—over these past few episodes? He’s smiling more, he’s sleeping in funny suits, he’s bending himself around chairs. If he keeps this up he might actually become—gasp!—likable!) Aaaand . . . Edward wins! (Hey, that’s 5 grand toward jaw-anchoring surgery. Don’t knock it.)"

A Just Recompense on sadistic producers: "So it’s pretty much a matter of, let’s kill the chefs.

"Seriously, think about it. First they plan all these outdoor challenges for summer in Texas. What, no one thought it might be hot? Add in bees. Now riding bicycles in traffic. Was a requirement of this season that the chefs be able to ride bikes? What if someone never rode a bike? What if someone has hemorrhoids? Beverly can’t even walk through a supermarket without crashing into shelves, can you imagine her on a bike? Maybe that’s why she was eliminated, come to think of it. And at one point Grayson is riding a bike through traffic with a foil container of hot chicken in one hand."

Eater on bicycle racing: "Each chefs gets a bike, and they've got three hours to bike around and scrounge for ingredients and a restaurant kitchen in which to work. They only have a hundred dollars to spend, and no more than one chef can be in a restaurant at a time. After that, they've got to make a family-style lunch for Pee-Wee at the Alamo. Bikes? Random restaurant kitchens? What IS this challenge? We are about three episodes from the finale. Don't some of these people have James Beard Awards? Grayson says it's tough, that 'we could fall, we could not find a restaurant to cook in.' Falling off a bike and not getting permission to borrow a burner are certainly two of the realest challenges, testing their real-world cooking abilities, a real chef could face. As Jacques Pepin once said, 'Cooking is about technique, and technique is about repetition, and also make sure your helmet fits good and that your bike horn is trés loud beep-beep coming through!'"

Entertainment Weekly on the ghost of Beverly: "My first unwarranted Beverly mention of the night: How much do you want to bet that Beverly would have made a Korean scallion pancake (pajeon) for this challenge? I would literally bet my left pinky toenail that she would and that they'd be delicious."

Gail Simmons for PopWatch on the real Pee Wee: "The most amazing part about meeting Pee-Wee Herman was also meeting Paul Reubens. We get so used to this persona, this stage personality that he’s created, that we forget that that’s not Paul Reubens at all. He turns off [the persona] and opens a beer and sits down and wants to talk about music and food. [He] told us some really amazing stories about his life over the years and [about] how the character Pee-Wee Herman came about. We had so much fun with him. We were with him for two days and it was really exciting. He was really one of my favorite guest judges ever. He just brought so much joy and nostalgia and fun to the set."

Jordan Baker on getting ready for adventure: "The next day at the chef house, they’re all getting ready for their 3 hour bike ride. They get their red Schwinns with personalized plates on them. Lindsay puts her helmet on backward. 'We’re like a biker gang,' Ed says. They’re starting off as a group at the Farmer’s Market, and then it’s every man for herself. Paul tells us about how he rides his bike to work every day, but was in an accident a few years ago."

Posted on AllTopChef.com

Top Recipe - Lindsay Autry's Stuffed Zucchini with Braised Beef Cheeks, Rice and Goat Cheese

noreply@blogger.com (theminx) — Sat, 04 Feb 2012 13:00:00 +0000

Stuffed Zucchini with Braised Beef Cheeks, Rice and Goat Cheese

Beef Cheeks:
2 pounds beef cheeks, silver skin removed
2 tablespoons Spanish paprika
1 tablespoon granulated garlic
2 teaspoons kosher salt
2 tablespoons canola oil
1/2 cup yellow onion, diced
3 cloves garlic, smashed
3 whole ripe tomatoes, diced
1/4 cup carrots, peeled and diced
1/4 cup celery, diced
2 fresh bay leaves
1 quart chicken stock
1 quart beef stock
4 sprigs thyme, whole
1 tablespoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
Pepper, to taste

Rice:
2 cups chicken stock
1 cup long grain rice
1 garlic clove, minced
1 cup canned tomatoes, diced
1 teaspoon kosher salt
1 tablespoon olive oil

Zucchini:
4 zucchini, washed, cut in half, split
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon chopped oregano
1 teaspoon kosher salt

Pickles:
1 celery stalk, peeled and diced
1 carrot, peeled and diced
1 cup white vinegar
1/4 cup granulated sugar
2 teaspoons kosher salt

Salad:
4 ounces mixed greens
1/2 cup pickles, strained (recipe above)
2 ounces goat cheese, crumbled
1 tablespoon red wine vinegar
1/4 cup olive oil

Beef Cheeks:
Combine paprika, garlic powder, salt and pepper in a small bowl. Season beef cheeks and set aside.

Heat a heavy bottom Dutch oven over medium heat. Add canola oil and sear cheeks until golden on both sides, remove from pot.

Add onions and garlic and sauté for 2 minutes. Add the carrots and celery and sauté for additional 3 minutes. Add the tomatoes, whole thyme and bay leaves, continue cooking until all liquid evaporates from tomatoes.

Return cheeks to pot, add chicken and beef stock. Bring to a simmer, turn flame to low. Cover pot with lid and simmer for 1 hour or until cheeks are tender.

Carefully remove cheeks from liquid and set aside to cool. Strain liquid, discard solids and place liquid in a clean pot. Chop cheeks small to resemble ground beef, add to piqued and season with chopped thyme and oregano. Keep warm.

Rice:
Heat a small pot over medium heat. Add the olive oil and toast the garlic until golden. Carefully add the canned tomatoes and simmer for 3 minutes.

Add the chicken stock and bring to a boil. Add the rice, reduce flame to low. Cover pot and simmer for 12 minutes. Remove from heat. Season with salt.

Add the chopped, braised cheek and sauce to rice. Keep warm.

Zucchini:
Scoop out seeds from zucchini so it resembles a small boat and set aside.

Pre-heat oven to 400 degrees Fahrenheit. Toss all other ingredients together and line on a baking sheet. Roast in oven for 10 minutes. Remove and fill zucchini boats with rice/beef cheek mixture and return to oven for 5 minutes to warm.

Pickles:
Combine vinegar, sugar and salt in a small pot. Bring to a boil and pour over vegetables. Allow to pickle for 1 hour.

Salad:
Toss all ingredients together.

Posted on AllTopChef.com

All Top Chef Interview with Grayson Schmitz

noreply@blogger.com (Laura K) — Fri, 03 Feb 2012 22:52:00 +0000

Top Chef Texas Contestant, Grayson Schmitz talks about her experience on the show.

Click here for Grayson's website.

Click below to listen to the podcast.

All Top Chef Interview with Grayson Schmitz

Thank you Chef Grayson!

Posted on AllTopChef.com

Bravo Exit Interview - Grayson Schmitz

noreply@blogger.com (theminx) — Fri, 03 Feb 2012 13:00:00 +0000

Click here to view the video.

Posted on AllTopChef.com

Congratulations, Chef Lindsay Autry

noreply@blogger.com (theminx) — Thu, 02 Feb 2012 13:45:00 +0000

Chef Lindsay Autry seemed to be having lots of problems with the Elimination Challenge this week. She lost her spot in one restaurant and had to find another in which to cook with very little time left on the clock. Luckily, with her culinary skills and quick thinking, she created a dish that pleased all of the judges. Pee Wee Herman thought it was the most fun, and gave her the win.

Final four, Chef! Keep up the good work!

This post is only for positive comments about Chef Autry. If you have anything negative to say, please do so here.

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ATC Love to Chef Grayson Schmitz

noreply@blogger.com (theminx) — Thu, 02 Feb 2012 13:41:00 +0000

This week's challenge was one of those contests where everybody cooked really good food. Choosing someone to pack knives and leave the competition came down to the details. This week, Grayson decided to mix tomatoes with winter squash, something that Tom says is a no-no. And apparently the other judges agreed with him.

Grayson, you did so well in this competition. Congrats on making it to the final five, and we wish you much success in your future. Oh - and we shouldn't forget Last Chance Kitchen!

This post is only for positive comments about Chef Schmitz. If you have anything negative to say, please do so here.

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Reactions to Top Chef Texas Episode 13

noreply@blogger.com (Neal P) — Thu, 02 Feb 2012 13:30:00 +0000

When the cheftestants arrived at the kitchen, they were greeted by a table full of pancakes and guest judge Pee Wee Herman. As everyone knows from Pee Wee's Big Adventure, the man-child in the gray suit and red bow tie loves pancakes. The chefs were tasked with making a creative pancake dish in 20 minutes. After some furious cooking, Padma and Pee Wee tasted each creation. Although Pee Wee said that every pancake was "the pancake I ever ate," Ed took the win with his randomly shaped pancake bits covered in bruleed marshmallows and fruit. Ed received $5,000.

Continuing to draw from Pee Wee's Big Adventure, the chefs were asked to make a family style dish for Pee Wee's lunch at the Alamo. All the chefs were given $100, their own Pee Wee style bike, and three hours to source food and a restaurant to cook in. Pedaling around in the blazing Texas heat, all the chefs scrambled over to the farmers' market for ingredients, and then split up to find a cooking space. Ed found a bed and breakfast where he had to cook eggs over easy for a guest while prepping his dish for the competition. Lindsay found a space at The Madhatter, only to have it taken away from her by Sarah when Lindsay left to scrounge up more food. After the three hours were up, however, everyone had cooked their dishes and headed to the Alamo to prepare the meal.

Pee Wee, Padma, Gail, and Tom consumed a lot of chicken dishes, but found all quite good. For her creativity making stuffed zucchini, Lindsay took the win. Paul also got high marks for his roasted chicken salad and curry gastrique. That left Ed, Grayson, and Sarah on the hot seat. In the end, Grayson's giant stuffed chicken breast just didn't measure up and she was asked to leave.

What did you think of last night's episode? Should Grayson have been the one to go? Leave your comments below.

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Top Chef Casting Call + Season 10 Filming Location?

noreply@blogger.com (Intuitive Eggplant) — Thu, 02 Feb 2012 00:25:00 +0000

Eater shares the Magical Elves' email seeking nominations for TC Season 10 contestants.

And the President of the Seattle Convention and Visitors Bureau claims Seattle and environs are in the running as the filming location for Season 10, which will film this spring and air in the fall. He also says that while the producers love Seattle's "cuisine and culinary talent, it ultimately comes down to which city is willing to pay producers enough to cover a significant amount of their production costs."

Posted on AllTopChef.com

Top Chef Texas Episode 13 Previews

noreply@blogger.com (theminx) — Wed, 01 Feb 2012 13:00:00 +0000

Click here to watch preview one.
Click here to watch preview two.

Posted on AllTopChef.com

Recap Roundup - Top Chef Texas Episode 12

noreply@blogger.com (theminx) — Tue, 31 Jan 2012 13:00:00 +0000

Jordan Baker offers up a ****ing brilliant new show idea: "The chefs trundle off to central market with 40 minutes and a budget of $600 (I had a typo at the top of that sentence so it originally read 'The chers' rather than 'The chefs.' Think how much more awesome it would be if they had to cook whilst all dressed up like Cher and doing Cher impersonations. The challenges can all be Cher themed -- 'Do You Believe in Life After Lunch?' 'If I Could Turn Back Thyme' and so forth. Yeah. I'd watch that)."

Minxeats on the Quickfire: "Padma pairs up the chefs into three teams: Team Red is Sarah and Lindsay, Team Green is Grayson and Squinty, and Team White is Ed and Paul. Each team must peel and devein a gazillion shrimp, shuck and de-silk umpty-three ears of corn, and make 43.6 pounds of fresh fettuccine - all in forty minutes. But wait - there's more! They will then have to use this mise en place to create a dish in whatever time they have left. All of this is told to us by Padma in a voice-over with such poor sound quality it seems to have been recorded in an airplane bathroom during turbulence."

David Dust on flava: "The judges arrive: Padma, Tom, Emeril, Dana Cowin (Editor, Food & Wine). They are greeted by Ryan from Season Four, who is a 'Flavor Ambassador' for Healthy Choice. This must be an easy job, considering the fact that those frozen bricks are pretty much flavorless."

My Monkey Could Do That on interludes: "Commercial interlude: people curse because they believe Paul has lucky socks. There is a small discussion about which socks are luckier, and Paul reveals that he has several pairs of these socks that everyone thinks are his 'lucky' socks. Heh. See, that is a good commercial interlude: something completely random that is amusing but not important to the show."

A Just Recompense describes the Elimination Challenge: "Padma announces gleefully, “Your partner is now your opponent.” They’ll be catering a block party for a food bank food drive, serving 200 people. Both chefs in each pair have to make a version of the same dish, and the guests will determine their favorites from each pair. They have to decide right then and there what dish, and side dish, they plan to make, which tells me there’s another element to this challenge."

Max the Girl on a shortage of buns: "Actually, the worst part of Edward’s dish is that he made homemade buns for his “open faced” sandwiches, but they are self-serve. He’s expecting each guest to dutifully take one bun. But I think Edward has been in Texas long enough to know that “moderation” and “restraint” are not exactly in the state vocabulary. Everyone is taking two buns and one little whippersnapper actually grabs three. So poor Edward has to be, like, the bun-catcher, grabbing stray buns off people’s plates. It’s awkward."

Eater on Charlize, one more time: "At the top of the episode, the chefs get a personal thank you from last week's guest judge, Charlize Theron. She gushes at them while they stare on with slack-jaws and micro-boners. It is a odd to hear her tell these guys that she is a fan. I believe that she's a fan, but she's a fan of past seasons, with which these guys have nothing to do. 'I want you all to know that you are the best, and when I say "you" I mean Richard Blais.' They just nod and try not to drench their aprons. Charlize says, 'Thanks for having me!' Sure, because these chefs had a lot to do with her appearance and also explicitly allowed it to happen. Sarah was on the phone for months coordinating schedules with Charlize's people."

Entertainment Weekly on DQ: "At the last minute, Paul forgot to add the shrimp to the dish, disqualifying him and Ed from the competition. This mistake elicited as passionate a response I've ever seen from Padma — or maybe she short-circuited for a second: 'What?! Noooooo!' There must be a rule in the Top Chef Judging Handbook that says you must make the contestants feel as bad as possible about leaving an ingredient off a dish. Predictably, Padma hinted that Paul and Ed might have won had the shrimp made the plate. If you made a Corn Flake and ketchup puree but left off the shrimp, Padma would probably say, 'Too bad, because the flavors were all there.'"

Emeril Lagasse for PopWatch on what he wouldn't have done: "I would have never done a chicken salad, [like Grayson and Chris, especially] in that heat [and] in those conditions. It was a reach [for Chris to supplement tofu for mayonnaise]. Keep in mind it’s a 100 degrees. I think some of the people judging and some of the guests were like, 'Really? You really have the nerve to do this?' Intellectually, I totally understand what Chris was trying to do but I don’t think at the end of the day it fulfilled everyone’s expectations. I think he was kind of on the fence [prior to this challenge], and I think that this really put him over the fence. He’s a very talented guy."

Cliffieland on Last Chance Kitchen: "Chris arrives at the Casa Cuisine and doesn't understand Tom's letter about meeting him in 'the kitchen.' So, he stands around the house's kitchen talking to the bric-a-brac like someone who thinks he's funny ... but really, really, really isn't. (Well, he may be funnier than Tom tries to be, but botulism is funnier than Tom, so that's not saying much.)"

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Top Chef: In, Out, at the Super Bowl. and Finale News

noreply@blogger.com (Intuitive Eggplant) — Mon, 30 Jan 2012 13:00:00 +0000

Lindsay Autry is still standing on Top Chef: Texas. But she and mentor Michelle Bernstein have left the Omphoy in Miami according to reports here and here.

TC: TX Final Fiver's Ed Lee and Paul Qui team up for a cooking class on "Asian Fusion Redined" in DC on March 31.

More on plans from Season 3's Brian Malarkey for world culinary domination - and a possible reality show - here.

Top Chef All-Stars Richard Blais and Antonia LoFaso will compete in a tail-gating challenge at the Super Bowl.

If you love behind-the-scenes insights as much as I do, check out this post from someone who attended the TC block party that aired last week.

Bravo confirmed those rumors we mentioned that the Season Finale filmed in Vancouver, BC. Renowned ski resort Whistler, BC is involved too. When will it air? We're guessing February 29, since another show is airing in Top Chef's traditional Wednesday time slot starting March 7. Somewhere in there, we're anticipating the Last Chance Kitchen winner will be reintroduced into the mix. And there's a reunion show. How will it play out? Watch what happens :)

Posted on AllTopChef.com

Top Recipe - Paul Qui's Turkey Kalbi, Eggplant with White Peach Kimchi

noreply@blogger.com (theminx) — Sat, 28 Jan 2012 13:00:00 +0000

Turkey Kalbi, Eggplant with White Peach Kimchi

Turkey Kalbi:
1 pound ground turkey
1 cup onions, diced medium
1/4 cup garlic, minced
1/8 cup ginger, grated
1 1/2 cup Chinese eggplant, diced medium
1/4 cup green onion whites, thin sliced
1/4 cup agave syrup
1/4 cup apple cider juice
1/2 cup Korean chili miso (go-chu-jang)
1/4 cup soy sauce, gluten free, low sodium
1/4 cup sesame seeds
1/8 cup sesame oil
1/4 cup sambal oelek chili paste
Salt, to taste
Olive oil, as needed

Peach Kimchi:
4 cups white peaches, cold, semi ripe, large dice
1/2 cup onions, small diced
1/4 cup green onion whites, finely sliced
1/8 cup ginger, grated
1/8 cup garlic, minced
1/4 cup agave syrup
1/8 cup sesame oil
1 cup white vinegar
Kimchi, to taste

Hot Sauce:
1 cup garlic cloves
1/8 cup dried chili flake
1/8 cup sambal oelek
1/2 cup white vinegar
1/8 cup agave syrup
1/8 cup thai chili, minced
1/8 cup extra virgin olive oil
Salt, to taste

Korean Chili Miso Yogurt:
1 cup non fat yogurt
1/8 cup Gochujang
Salt, to taste

Garnish:
1/4 cup green onions, finely sliced
1/4 cup pickled cilantro with stems
1/4 cup fried onions

Turkey Kalbi:
1. Heat olive oil on medium heat and sweat onions until translucent. Add sesame oil, sesame seeds and eggplant. Cook until tender. Then add garlic and ginger.
2. Deglaze with apple cider and add ground turkey. Mix in soy sauce, sambal, agave syrup and Korean chili miso. Cook on medium heat until ground turkey is cooked. Season with salt to taste.

Peach Kimchi:
1. Sweat onions, ginger, and garlic in sesame oil until translucent and aromatic over medium heat. Add white vinegar and agave syrup, kimchi and mix with white peaches.

Hot Sauce:
1. Roast garlic cloves and chili (both dry and fresh) until golden brown on low heat in oil. Add vinegar, agave, sampbal, and chilies and puree. Season with salt to taste.

Korean Chili Miso Yogurt:
1. Whisk Gochujang into non fat yogurt. Season with salt to taste

© 2012 PAUL QUI

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All Top Chef Interview with Chris Jones

noreply@blogger.com (Laura K) — Fri, 27 Jan 2012 17:00:00 +0000

Top Chef contestant Chris Jones talks about his experience on the Bravo show.

Chris is the Chef de Cuisine at moto restaurant and at iNG in Chicago.

Click here to visit the moto website.

Click below to listen to the podcast.
All Top Chef Interview with Chris Jones

Thank you Chef Chris!

Posted on AllTopChef.com

Bravo Exit Interview - Chris Jones

noreply@blogger.com (theminx) — Fri, 27 Jan 2012 13:00:00 +0000

Click here to view the video.

Posted on AllTopChef.com

ATC Love to Chef Chris Jones

noreply@blogger.com (theminx) — Thu, 26 Jan 2012 13:45:00 +0000

While Chef Jones' version of chicken salad was indeed lighter than that of his competitor's, the judges felt that he missed the mark on flavor and probably shouldn't have made the sandwiches in advance. But kudos to Chris for staying true to himself and his innovative cooking style.

Top six isn't anything to sneeze at. Congrats on your achievements to this point, Chef, and best of luck in the future.

This post is only for positive comments about Chef Jones. If you have anything negative to say, please do so on our Reactions post.

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Congratulations, Chef Paul Qui!

noreply@blogger.com (theminx) — Thu, 26 Jan 2012 13:41:00 +0000

Ok now, this is getting serious. Chef Paul Qui has won his umpteenth Elimination Challenge and another $15K for his bank account. His healthy version of kal bi, done as a ground turkey ssam, won him the most votes by the block party diners, and a big thumb's up from all the judges.

Top five, baby!

This post is only for positive comments about Chef Qui. If you have anything negative to say, please do so on our Reactions post.

Posted on AllTopChef.com

All Top Chef

Cooking and Dining, Top Chef-style

Top Recipe: Paul Qui's Chilled Sunchoke Dashi Soup with Vegetables

All Top Chef Interview with Edward Lee

Bravo Exit Interview - Edward Lee

ATC Love to Chef Edward Lee

Congratulations, Chef Paul Qui!

Reactions to Top Chef Texas Episode 14

Top Chef Texas Episode 14 Previews

Recap Roundup - Top Chef Texas Episode 13

Top Recipe - Lindsay Autry's Stuffed Zucchini with Braised Beef Cheeks, Rice and Goat Cheese

All Top Chef Interview with Grayson Schmitz

Bravo Exit Interview - Grayson Schmitz

Congratulations, Chef Lindsay Autry

ATC Love to Chef Grayson Schmitz

Reactions to Top Chef Texas Episode 13

Top Chef Casting Call + Season 10 Filming Location?

Top Chef Texas Episode 13 Previews

Recap Roundup - Top Chef Texas Episode 12

Top Chef: In, Out, at the Super Bowl. and Finale News

Top Chef Video Sunday with the Moto Boys

Top Recipe - Paul Qui's Turkey Kalbi, Eggplant with White Peach Kimchi

All Top Chef Interview with Chris Jones

Bravo Exit Interview - Chris Jones

ATC Love to Chef Chris Jones

Congratulations, Chef Paul Qui!