Top Chef, already in its 5th season, has brought some of the most creative dishes to life in the world of reality cooking shows. Fans can appreciate the dishes that come with a recipe to copy and try at home. In Season 5 on Top Chef fan favorite chefs demonstrated culinary excellence on a number of Season 5 dishes. From the Quick Fire Challenges to the main contest each week, the chefs on Top Chef continued to perform in the kitchen.
As a tribute to Top Chef Season 5, the top 3 dishes were selected based on both uniqueness and appeal to the everyday cook. More recipes are available on the official Top Chef website, through the Bravo network. The best recipes are all winners, listed in no particular rank order.
Carla’s Crayfish and Andouille Gumbo Over Stone Ground Grits
Carla took the winning honors for the Super Bowl Challenge to create a dish that best reflects the culture of a particular football team’s hometown. Carla chose the New Orleans Saints for this challenge, and ended up creating one of the most authentic and true to the local cuisine dishes of the night. Carla walked away the winner that evening, and rightly so.
Carla’s winning dish is the perfect meal for celebrating Mardis Gras, and for those times when you want to create an authentic-tasting New Orleans dish. Crayfish are a staple food in New Orleans, and the proper re-creation of Carla’s recipe will make you feel like you’re back in the French Quarter.
Crayfish and Andouille Gumbo over Stone Ground Grits
Ingredients:
GRITS
4 cups chicken stock
1 cup stone ground grits
1 bay leaf
1 T butter
2 T chives
salt & pepper
GUMBO
1 T canola oil
1 small onion, small dice
2 tsp garlic, minced
1 piece andoullie, quartered lengthwise and cut into 1″ pieces
1 rib celery, small dice
1 red pepper (or yellow), small dice
1 jalapeño pepper, small dice
1 green pepper, small dice
1 cup collard greens, chiffonade
1/4 cayenne pepper
1 T fresh thyme, finely chopped
1 T fresh oregano, finely chopped
1/2 cup white wine
1 1/2 cup chicken stock
1 T roux (equal parts butter and flour cooked to light brown.)
20 crayfish (cooked for 2 minutes in court-bouillion)
COURT BOULLION
1 – 3 quart pot
water
1 lemon, halved
2 bay leaves
1 celery rib, halved
1 T old bay seasoning
Directions:
GRITS
1. Bring stock to a boil with bay leaf.
2. Whisk in grits, season with salt and pepper.
3. Continue to stir until creamy; about 15 minutes.
4. Stir in butter, then chives. Adjust seasoning.
5. If necessary, thin with more chicken stock. Consistency should be that of
oatmeal or Cream of Wheat.
GUMBO
1. In a large skillet, heat oil on medium heat. Sweat onions, then add garlic.
Season with salt and pepper.
2. Add in diced celery and peppers. Season. Cook until soft.
3. In a separate small skillet, sauté andouille until browned. Add to vegetables.
4. Stir in collard chiffonade. Combine well and continue to stir until wilted.
5. Pour in wine and let reduce.
6. Pour in chicken stock. Then, stir in 2 T light brown roux. Adjust seasoning.
7. Throw in crayfish tails at last minute, so they don’t overcook.
8. Serve gumbo over grits.
COURT BOULLION
1. Put all ingredients in pot and bring to a boil.
2. Cook crayfish in small batches for about two minutes each.
3. Let cool. Twist tails off and save at least four bodies for garnishing each
serving.
4. Cut tails in half and pull meat out. Set aside until ready to use.
Jamie’s Seared Sea Scallops with Fennel and Garlic Cream, Shaved Fennel Salad
Jamie Lauren came through with a winning scallop dish after creating a not-so-winning scallop dish the week before. Jamie’s Seared Scallops with Fennel and Garlic Cream, Shaved Fennel Salad were a hit with the judges in Episode 7, the Focus Group Challenge. In this challenge, contestant chefs were asked to create a dish for 10 people which would highlight their own individuality. Each chef was given $100 to shop for ingredients. The judges did a blind judging of the finished dishes, declaring Jamie the winner of the Focus Group Challenge.
Seared Sea Scallops, Fennel and Garlic Cream, Shaved Fennel Salad
Ingredients:
SALAD
2 heads fennel, shaved thin using a micro plane
20 leaves mint, chiffonade
2 oranges, segmented and chopped
1 orange, juiced
1/2 cup ceriggola olives, sliced thin
1/4 cup lemon oil
salt to taste
fennel fronds, chopped
FENNEL PUREE
3 heads fennel, chopped
1/4 cup olive oil
8 cloves garlic, roasted
1/4 cub crème fraiche
salt to taste
DIRECTIONS:
1. Preheat a convection oven to 375 degrees.
2. Place the fennel into a hotel pan and drizzle with olive oil and salt.
3. Cover with foil and cool until soft, about 1 hour.
4. Place the fennel into the vita mix and puree until smooth.
5. Add the garlic and crème fraiche and puree again.
6. Adjust seasoning, if necessary.
7. Pass through a chinoise to assure a smooth consistency.
8. Reserve warm.
SALAD
1. Combine ingredients about 10 minutes before serving.
2. Season with orange juice and lemon oil.
3. Adjust seasoning with salt.
TO SERVE
1. Sear the scallops until medium rare – medium.
2. Place the fennel puree in the center of the plate.
3. Top with scallops.
4. Top scallops with fennel salad.
5. Drizzle with a little lemon oil and serve.
Ariane’s Beefsteak Tomato Salad with Watermelon and Feta Cheese
The “Today Show Challenge” of Episode 4 on Top Chef Season 5 narrowed down the competition to three contestants who performed live demonstrations of their recipes live on the Today Show. As it turned out, sometimes the simplest recipe is the winning combination. Ariane competed against Fabio and Stefan in this episode of Top Chef, ultimately winning with her fresh take on a summer salad, the Beefsteak Tomato Salad with Watermelon and Feta Cheese.
The appeal of Ariane’s winning salad is the fresh simplicity and harmonious flavors. This is the type of salad dish that many Top Chef fans could prepare in their own kitchen.
Beefsteak Tomato Salad with Watermelon and Feta Cheese
Ingredients:
3 beefsteak tomatoes, nice and red and ripe (substitutes: heirlooms or vine ripe)
12 pieces seedless watermelon, cut into 3 inch sticks
sheeps milk feta cheese (firm), cut into 10 pieces, 2 inches long
4 T extra virgin olive oil
1/4 cup 12 year old balsamic vinegar
2 T herb fleur de sel
BASIL OIL
2 cups basil
ice bath
1 cup olive oil
salt
DIRECTIONS:
1. Blanche basil in boiling water.
2. Shock in ice bath.
3. Put into blender.
4. Add 1 cup olive oil and salt, and puree 1 minute.
5. Pass through fine chinois.
To plate tomato salad:
1. 3 each 1/2 inch thick slices of New Jersey tomato.
2. Top with three pieces of watermelon and 2 pieces of feta.
3. Drizzle with olive oil, basil oil, aged balsamic.
4. In a small (baby sized) spoon, fill with fleur de sel, place on side of plate.
Garnish with sprig of basil.
