Top Chef Duels

IMG_8121As weird as watching yourself on TV with a room of other people is, our Top Chef Duels party was a lot of fun! It was nice chance to interact with you guys and to make the dishes the way I wish I would have made them in the first place. Plus shots of bourbon and Rose always make for a good time :D

Here are a few recipes from the episodes that you all requested!

 

Hoi Tod Batter
Makes about 3 cups

½ cup all purpose flour
½ cup corn starch
½ cup rice flour
2 tablespoons baking powder
1 teaspoon sugar
2 cups cold water
2 eggs, beaten
1 tablespoon fish sauce

In a mixing bowl, combine the first 5 ingredients and whisk. In another bowl whisk together the water, egg and fish sauce. Gently whisk the dry ingredients into the wet, taking care not to over mix. 

Grilled Shrimp with Shrimp Butter

½ c. Butter

½ c. Red Onion, diced

½ Tbsp Chili Flakes

1 tsp Shrimp Paste

½  Tbsp Lime Juice

Sauté red onion in ½ butter. Add chili flakes, shrimp paste and lime juice. Cook for 2 minutes. Remove from heat and add remaining butter and salt to taste. 

Perilla Sauce

1/2 Cup tamari

1/4 Cup water

1 Tablespoon Korean Chili flake

1/2 Tablespoon Rice wine vinegar

1/2 Tablespoon sesame oil

1/2 Tablespoon dark brown sugar

1/2 cup shallot, julienned

1 1/2 Tablespoon garlic, sliced

1 Tablespoon ginger, peeled and sliced

1 Tablespoon fish sauce

2 packages perilla leaves, whole

1 Cup Extra Virgin Olive Oil

Combine all ingredients and allow to marinate, at room temperature for at least an hour.

Pulse in a blender until just a bit chunky.

Mix in oil.

Spence Farm visit and demo recipes!

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This weekend the goats escaped the city and headed to the country! We have been working with Spence Farm for years, and were happy to get another chance to visit the farm and Marty, and cook some tasty goat tacos! I told a few of you I would share recipes for the dishes I made in my demo, so here ya go!

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Masa Chips
1 c masa flour 

3/4 cup luke warm water

1/4 teaspoon salt
mix all together in bowl.
let rest 3-5 minutes.
place 2 tablespoons of dough into a ziplock bag and flatten using tortilla press, if you don’t have a press roll out a 1/16 inch thickness or 3 in diameter.
cut the circle into quarters.
fry in oil until golden.


Tomato Jam
Yield: 2 quarts
1 Red Onions, very thinly sliced
2 Cloves of Garlic, shaved
6 Medium to Large Diced Heirloom Tomatoes
2/3 cups Sugar
½ Tbsp Salt
2 Tbsp Malt Vinegar
2 tsp Soy
In a medium sauce pot, sweat onions and garlic in a small amount of oil, until melting.
Sprinkle sweating vegetables with a small amount of salt to prevent caramelization. Add
tomatoes, sugar, remaining salt and vinegar. Cook on medium heat, stirring regularly for
45 minutes to an hour. Season with soy and cool.

IMG_7811Pickled Peppers   

1 lb peppers, seeded and sliced into rings

2 cups distilled vinegar

1/4 cup salt

1 cup sugar

Bring vinegar, salt, and sugar to a boil to combine. 

Pour brine over peppers and press down with a bowl to weight.

Cool to room temp and refrigerate.