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TDY_TopChef_Main[i++] = new Array("","Stephanie's delicious duck","","http://msnbcmedia3.msn.com/j/msnbc/Components/Photo_StoryLevel/080321/topchef-dish.standard.jpg","","", "", "", "", "", "", "", "", "171", "298", "#000000", "", "", "", "");
TDY_TopChef_Main[i-1].body = "Duck breast and duck spring rolls
Stephanie Izard, 'Top Chef' Season 4
INGREDIENTS
Duck
• 1 whole Muscovy duck, breasts and legs cleaned
• 1 tablespoon ginger powder
• 1/4 teaspoon red pepper flakes
• 1 teaspoon Chinese five-spice
• Salt and pepper to taste
• 2 cloves garlic, finely minced
Spring rolls
• Duck legs
• Salt and pepper to taste
• 2 cups veal demiglace
• 1 cup water
• 1 tablespoon canola oil
• 2 cloves garlic, minced
• 1 shallot, minced
• 1/4 pound shiitakes, julienned
• 2 heads bok choy, julienned
• 1 tablespoon soy
• 1 teaspoon honey
• 1/2 teaspoon sambal
• 1/4 tablespoon dried ginger
• 1 egg yolk
• 4 spring roll wrappers
Orange glaze
• 3 cups orange juice (freshly squeezed)
• 1/2 teaspoon sambal
• 1 tablespoon sweet soy
• 1 tablespoon soy
• 1/4 cup sugar
Veggies
• 1 bunch maitake mushrooms
• 1 tablespoon olive oil
• Salt and pepper
• 2 heads bok choy
DIRECTIONS
Duck: Butcher duck to remove breasts and legs (you may ask butcher to do this for you). Score duck skin in crisscross pattern (be sure not to permeate meat). Place spices in spice grinder and pulse until flakes are fine. Rub breasts with garlic and some of the spice mix. Set aside until ready to cook.
Later, when spring rolls, orange glaze and veggies are ready to be served, heat oven to 500 degrees. Heat sauté pan to smoking hot. Season duck breasts and place in pan skin side down (it should make a noise); let cook on high until fat browns. Reduce to medium heat for 2 minutes. Turn over breasts for quick sear then return to fat side. Place in oven until medium-rare.
Spring rolls: Season legs with salt and pepper. Heat saucepan on high. Place legs in saucepan, skin side down and brown. Add demiglace and water; bring to boil. Cover and simmer on medium-low heat until tender (about 75 minutes). Reserve liquid and reduce by half. Season and strain through a chinois. After a half hour, check duck legs and add more water if liquid does not cover legs (check every 20 minutes). When legs are tender, remove and clean by removing skin and bones. Cut meat into bite-size pieces; let cool.
Heat sauté pan; add oil. Cook garlic and shallots and sweat until shallots are translucent. Add shiitakes and sauté until tender. Season with salt and pepper; let cool. Toss in duck leg, bok choy, and remaining ingredients except for yolk. Season to taste. Place wrapper on clean surface. Stir yolk with finger or brush; coat outer edge of two sides of wrappers. Place 1/4 cup of filling in center and spread out to create half-inch log. Fold bottom corner toward top over filling and pull back until snug. Fold in both sides and roll to create spring roll. Set aside.
Orange glaze:
Place all ingredients in nonreactive pot over medium heat. Reduce by one-third or until nappe. Set aside.
Veggies: Break mushroom bunch into pieces. Heat olive oil and sauté mushrooms until tender. Season with salt and pepper. In boiling water, blanch bok choy for 1 minute. Add to mushrooms and sauté.
Place mushrooms and bok choy on plate. Fan sliced duck breast on top. Arrange spring rolls along the sides of plate. Spoon small amount of reduction and orange glaze onto spring rolls.
TIPS
Fry spring rolls just before the plate up.
";
TDY_TopChef_Main[i++] = new Array("","Andrew's supreme squid","","http://msnbcmedia.msn.com/j/msnbc/Components/Photo_StoryLevel/080321/topchef-dish2.standard.jpg","","", "", "", "", "", "right", "", "", "171", "298", "", "", "", "", "");
TDY_TopChef_Main[i-1].body = "
During the zoo challenge, Andrew came up with the idea for a gelatinous glacier, but it was his squid ceviche that earned the favor of the judges. You can find the printable recipe here or scroll down.
Squid ceviche with soy-balsamic tapioca
Serves 5-6
INGREDIENTS
Charred squid
• 2 pounds calamari heads (squid), no tails
Ceviche base
• 2 red onions, finely diced
• 1 teaspoon chili flakes
• 2 cloves garlic, minced
• 1 large shallot, finely diced
• 1 cup macadamia nuts, chopped, toasted
• 2 cups grapefruit juice
• 1 cup orange juice
• 1 cup lime juice
• 1/2 cup sugar
• 3 sprigs thyme (leaves chopped)
• 1/4 cup cilantro, chopped
• 1/4 cup mint, chopped
Black sesame paste
• 1 jar black sesame paste
Soy-balsamic tapioca
• 2 quarts water
• 1 cup tapioca pearls (Brazilian style)
• 3/4 cup soy sauce
• 1/4 cup mushroom soy
• 1 cup balsamic vinegar
• 1/4 cup olive oil
Yuzu mint glacier
• 2 quarts water
• 1 1/2 cups honey or corn syrup
• 2 cups yuzu juice
• 1 bunch mint
• 1 cup agar–agar powder
• 1 tablespoon salt
DIRECTIONS
Prep time: More than three hours
Charred squid: Cut open heads of calamari so that they are flat. Grill calamari on an oiled and very hot grill (do not overcook). Remove calamari from grill and place in perforated hotel pan with iced hotel pan underneath. Once chilled, julienne.
Ceviche base: Combine all ingredients except for herbs; keep cold. Add herbs when ready to serve. Toss in calamari.
Black sesame paste: Use paintbrush to drag across plate.
Soy-balsamic tapioca: Bring water to boil. Toss in tapioca pearls and cook until centers are still white, about 10 minutes. Place tapioca in chinois and rinse with cold water for 5 minutes to rinse starch.
In bowl, combine soy sauce, mushroom soy and balsamic vinegar. Add tapioca to mixture; float with olive oil. Allow at least 2 hours for color to transform.
Yuzu mint glacier: Bring water to simmer. Add honey or corn syrup and yuzu, then turn off heat. Bloom mint for 3 minutes and remove from stove. Add agar-agar and blend until agar is fully dissolved. Strain and place in wax-paper-lined chinois. Let set for 3 hours. Once set, turn chinois over and carefully peel wax paper away. ";
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TDY_TopChef_Main[i-1].body = "
Although Stephanie is quiet she is loud in the kitchen. For the block party challenge she came up this sweet treat that earned the favor of the judges. You can find the printable recipe here or scroll down.
Cinnamon sugar fried wontons, mixed fruit with oatmeal-pine nut crumble
Serves 4
INGREDIENTS
Fruit
• 2 peaches, diced small
• 1 pint strawberries, quartered
• 1 pint blueberries
• 2 plums, diced small
• 1 cup sugar
• 1 cup water
• 1/4 cup basil, chiffonade
• 3 limes, juiced zested
Cream
• 1/4 cup heavy cream
• 1 cup cooh whip
• 1/4 cup coconut cream
• 1 teaspoon Mexican cinnamon
Crumble
• 1/2 stick unsalted butter
• 1/2 cup flor
• 1/2 cup light brown sugar
• 1/4 cup pine nuts
• 1 cup oatmeal
Gyoza
• 1/4 cup sugar
• 1 teaspoon of Mexican cinnamon
• 6 gyoza wrappers
DIRECTIONS
Prep time: 30 minutes
Fruit: Mix all fruit in bowl. Add sugar, water, half of basil and lime juice in non-reactive pot. Bring to boil. Let cool until warm. Pour over fruit and place in fridge. Add in remaining basil when cool.
Cream: Whip heavy cream until stiff, whisk in cool whip, coconut cream and cinnamon.
Crumble: Mix all in mixer. Crumble onto the nonstick pan and bake at 350 degrees until lightly browned, stirring to break up every 5 minutes.
Gyoza: Mix sugar and cinnamon together. Cut wrappers into 4 triangles. Fry at 350 degrees until lightly browned. Dust with sugar.
To serve: Add fruit in bowl. Top with a dollop of cream and with crumble. Serve with fried wonton (gyoza).";
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TDY_TopChef_Main[i-1].body = "
Wild and off-beat worked for the \"Willy Wonka\" team of Richard, Andrew and Dale. Their delicious smoked salmon with faux caviar and white chocolate wasabi dish earned rave reviews from the judges. Now you can make it at home. Get the printable recipe here or scroll down.
Smoked salmon with faux caviar and white chocolate wasabi sauce
Richard Blais, 'Top Chef' Season 4
INGREDIENTS
Tapicoa
• 1 box tapicoa pearls
• 3 quarts water
• 2 cups mushroom soy
• 1 cup white sauce
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
Salmon
• 8 pieces sushi style salmon, cut into 1-oz pieces
• 2 tablespoons cayenne pepper
• 2 tablespoons black sesame seeds
• Salt to taste
• 3 ounces rice flor
• 2 ounces lime juice
• 2 ounces ginger juice
• Maldon sea salt to taste
Sauce
• 1/2 pound white chocolate
• 1 pint heavy cream
• 1 celery root
• 2 tablespoons wasabi paste
DIRECTIONS
Tapioca: Bring water to a boil. Add tapioca and cook for 17-20 minutes, stirring every 5 minutes to avoid clumping. Once tapioca is three-fourths cooked (centers are still white) drain in chinoise and wash with cold water for 5 minutes. Once starch is washed out combine all ingredients with exception of olive oil and submerge tapioca. Afterwards, float tapioca with olive oil and allow to sit for at least 1 hour.
Salmon: Season salmon lightly with cayenne, black sesame seeds and salt. Dust skins with rice flour. In hot pan, add oil to cover, then pour out excess. Sear salmon skin side down, take out of pan then brush with lime and ginger juices. Season with maldon sea salt. Lightly smoke salmon.
Sauce: Heat white chocolate and all but a few tablespoons heavy cream to make white chocolate ganache. Cook celery root in remaining heavy cream and puree; season. Mix wasabi, celery puree and white chocolate for sauce.";
TDY_TopChef_Main[i++] = new Array("","Lisa's lucious shrimp with pickled chili salad","","http://msnbcmedia.msn.com/j/msnbc/Components/Photo_StoryLevel/080411/TopChef_Shrimp.htease.jpg","","", "", "", "", "", "right", "", "", "85", "148", "#000000", "", "", "", "");
TDY_TopChef_Main[i-1].body = "
The fire team of Lisa, Dale and Stephanie had some problems in the beginning but luckily put the smoke out, to create a satisfying dish. Their grilled shrimp with pickled chili salad, deviled aioli and miso smoked bacon earned rave reviews from the judges. Now you can make it at home. Get the printable recipe here or scroll down.
Grilled shrimp with pickled chili salad, deviled aioli and miso smoked bacon
Lisa Fernandes, 'Top Chef' Season 4
INGREDIENTS
Pickled-chili relish
• 1 pound Christmas bell peppers
• 1 pound banana peoppers
• 2 pounds jalapenos
• 3 pounds lipstick peppers
• 5 cups rice wine vinegar
• 2 cups mirin
• 2 cups sugar
• 2 tablespoons salt
• 2 pounds seedless English cucumbers, shaved thin
• 3 cups canola oil
• 1/2 cup sesame oil
Shrimp
• 4 cloves garlic
• 1 tablespoon ginger, minced
• 1/4 cup extra-virgin oilive oil
• 2 teaspoon sambal, chili garlic
• Salt and pepper to taste
• 1 pound jumbo shrimp, peeled, deveined
Deviled aioli
• 2 egg yolks
• 1 teaspoon Dijon
• 2 cups canola or grapeseed oil
• 4 eggs, hardboiled, whites discarded
• 1 tablespoon lemon juice
• 1/2 sambal
• 1 teaspoon garlic chili sauce
• 1 teaspoon soy
Miso syrup
• 1 cup shiro (white) miso
• 1/2 cup maple syrup
• 2 cups rice wine vinegar
• 1 1/2 cups mirin
• 1/2 pound bacon
DIRECTIONS
Tapioca: 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.
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.
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.
";
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TDY_TopChef_Main[i-1].body = "
It was Antonia's night this week on \"Top Chef\" with two wins First she won the Quickfire challenge with her rice salad dish and then she won the Elimination Challenge with her sensational stir fry whole wheat noodles dish, which she makes with her daughter at home. This simple but tasty dish earned rave reviews from the judges. Now you can make it at home. Get the printable recipe here or scroll down.
Stir fry whole wheat noodles with bok choy, chicken, edamame and cilantro
Antonia Lofaso, 'Top Chef' Season 4
INGREDIENTS
• 1 pound chicken breasts
• 1/2 bunch of bok choy, chopped
• 1 red bell pepper, chopped
• 1/2 onion, chopped
• 1 cup edamame
• Drizzle of teriyaki
Garnishes:
• 4 carrots
• Cilantro to taste
DIRECTIONS
Cook and blanch noodles. Saute chicken, bok choy, pepper, onion and edamame; add some teriyaki to deglaze. Stir fry noodles with teriyaki and vegetables then add chicken breasts. Serve with carrot and cilantro salad.";
TDY_TopChef_Main[i++] = new Array("","Richard's tasty braised brisket of beef","","http://msnbcmedia.msn.com/j/msnbc/Components/Photo_StoryLevel/080508/Richardbriske.htease.jpg","","", "", "", "", "", "right", "", "", "85", "148", "#000000", "", "", "", "");
TDY_TopChef_Main[i-1].body = "
Richard Blais continues to outshine his contestants in the \"Top Chef\" competitions. He formed a powerhouse crew in the Quickfire challenge and ended up winning by seconds. Richard and his team's luck winning streak continued into the Elimination Challenge. Using his southern roots Richard cooked a delicious braised brisket of beef. This \"comfort food\" dish earned rave reviews from the judges. Now you can make it at home. Get the printable recipe here or scroll down.
Braised brisket of beef, creamed spinach with star anise and potato gratin
Richard Blais, Andrew D'Ambrosi, Antonia Lofaso, 'Top Chef' Season 4
INGREDIENTS
Braised brisket of beef:
• 1 beef brisket
• A good amount Cajun spices
• Salt and pepper to taste
• 2 boxes dark brown sugar
• 3 cups mustard (golden)
Creamed spinach with star anise:
• 4 cloves garlic (minced)
• Star anise to taste
• 1 oz extra-virgin olive oil
• 4 bags spinach
• 1 pint heavy cream
• 1/4 lb plugra (type of butter)
• 2 lemons
Potato gratin:
• 1 cup cream
• Salt and pepper to taste
• 1 teaspoon garlic, minced
• 4 Yukon potatoes
• Reggiano to taste
• 4 tablespoons butter
Caramelized corn (for asparagus salad):
• 4 corn cobs
• Salt and pepper to taste
• Butter for sauteing
• Small package asparagus
DIRECTIONS
Braised brisket of beef: Season brisket with spices, salt and pepper and grill aggressively to get a good flavor. Rub with brown sugar and mustard. Wrap in aluminum foil and cook at 250 degrees for 12 to 14 hours.
Creamed spinach with star anise: Saute garlic and star anise in olive oil, add spinach and cover to allow spinach to wilt. Once spinach is wilted remove and drain. Place spinach in meat grinder and grind; set aside. Put cream on stove and reduce by 25% then fold in spinach. Just before service stir in butter and lemon juice.
Potato gratin: Bring cream, salt, pepper and garlic to boil. Slice potatoes thin and layer potato, cream mixture, reggiano and butter until pan is full. Bake at 300 degrees for 2 hours. Caramelize top before service.
Caramelized corn (for asparagus salad): Remove corn from cob. Saute in salt, pepper, sugar and butter until brown then add in asparagus and saute for several more minutes."; TDY_TopChef_Main[i++] = new Array("","Vote","","","","", "sub", "", "", "", "", "", "", "", "", "", "", "", "", ""); TDY_TopChef_Main[i++] = new Array("TDY_TopChef","Did the right cook win?","","","","", "lv", "", "", "", "", "", "", "", "", "", "", "", "", ""); // END editorial data