Top Chef ... VEGAS!!!

I'm back everyone. And so is Top Chef.. and in Sin City!

I'm not going to say much in this blog - I mean, the best part of Top Chef for me is a) the food but b) the crazy ass people on the show. Right now, they are all a blob to me and I don't know anyone's name.

This season seems crazy - TC seems to have focused on some DRAMA this season (perhaps they were inspired by the Hosea/Leah fiasco from last season). James Beard nominess... sibling rivalries... Lymphoma? Good god.

So I just watched the whole episode and I'm STILL not sure if Preeti is a boy or a girl. I'm inclined to say girl lesbian but jury's still out. Does anyone have any insight?

Unfortunately there doesn't seem to be any hotties, minus Mattin who is wearing a sharp red neckerchief. He looks a little gay though, but I think that might just be his European side coming out to say "Bonjour!"

I already love short, fat Eli who says he cooks because he is a fat kid. He backs up his theory by wearing a shirt with the word "Bacon" on it and a t-shirt with a picture of a steak on it within the first 10 minutes of the show. That's my type of boy!

The quickfire is to do a team mise-en-place which is basically prepping everything ... in this case, cleaning 5 lobsters, getting 2 chops of prime rib, peeling 30 prawns, and shucking 15 clams. The blue team rips through everything with a vengeance, mostly I would say because Mattin is ripping through those lobsters in a savage-like manner. The blue team takes the challenge easily and THEN they are told they have to now cook a dish featuring their prepped item for a chance to win *gasp* a $15,000 chip!

Long story short, Jen wins with a ceviche and I can already tell she's going to be a front runner for the women.

The elimination challenge is announced and they have to cook a meal based on their vices. Also Wolfgang Puck is the guest judge. I actually went to his restaurant not too long ago and honestly, was not impressed. The service was sloppy and the food was eh... not my favorite steak house in the city but definitely alright. You wouldn't know it by his judging though - he was brutal!

I can already tell when the judges are tasting the dishes that Kevin will win and he is the obvious front runner. He was one of the James Beard nominees so I'm not really surprised. Turns out, I'm right, he wins the elimination challenge! woot!

Now, for the bad news - they pull in Hector and his fried steak, Piercing Chick (whatever her name is) for her dry chicken breast, Jen for her poblano chillie with *blegh* seitan, and that crazy chicks bland scallop dish. Since Jen seems really desperate, I immediately peg that she's going to be sent home. What do you know? I'm completely right and she is packing her knives before I can "Don't ever use seitan again"

I'm stoked for this season and the show always inspires me to get cooking. Stay tuned for more posts in the near future!

The Blog has been resurrected ...

by Top Chef Vegas! I know it's been a long time since any entries but my digital camera broke and also, I'm sooo lazy. I actually did some cooking this weekend and I'll blog that later this week. Exciting right?

My Top Chef recaps will be posted tonight - I'll be wearing my I Heart Fabio shirt and shrieking like a little girl

Chicken Pot Pie (aka Cellulite)

I have a soft spot for all things butter so naturally Chicken Pot Pie is one of my favorites. For years now I  haven't let myself eat it. I saw myself in a downward spiral of fattening crust and creamy filling. Similar to that of a recovering alcoholic, I try to not put myself in the position of being around it, especially when famished. 

I'm not sure what possessed me to try making it on my own (previously I have been going to th

e Smith or the less classy, Marie Calendar's to get my fill) but I researched a recipe that seemed easy to make but wasn't too easy (i.e put a can of cream chicken soup in a ready-made crust) 

This recipe came out flakey and delicious. I tweaked it slightly but omitting potatoes (not sure I want so much starch in my pie) and adding a ton of crushed black pepp

ercorns to give it a little zing. Recipe below - enjoy! 

Chicken Pot Pie

Ingredients: 

6 tablespoons butter

1 cup chopped onions

1/2 cup chopped celery

6 tablespoons flour

2 cups chicken stock

1 cup half and half (I used non-fat half and half) 

1 cup diced carrots, blanched

1 cup peas, blanched

2 cups cooked chicken, shredded

2 tablespoons fresh chopped parsley 

Salt and Pepper

Ready-made crust (or make your own if you have the time) 

Directions: 

Preheat oven to 400 degrees - Grease 9-inch round baking pan. 

Melt butter in a large saute pan - add celery and onions. Season with Salt and Pepper

Stir in flour slowly for about 3-4 minutes to create a blond roux (a roux is used for thickening sauces, similar to cornstarch but with better results). Add chicken stock and bring to a boil. Reduce heat to a simmer and continue to cook for another 5-6 minutes, or until sauce starts to thicken. Add half-and-half and continue to cook for another 4 minutes. Season with Salt and Pepper. Add Carrots, Peas, Parsley, and Chicken - stir thoroughly: 

Line the baking pan with one side of the crust - pour filling in: 

Place the top crush on top of the filling. Carefully tuck the overlapping crust into the pan forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Place the sheet in the oven and bake for 25-30 minutes or until the crust if golden brown. 

I have to say, she's a beaut. Below are pics of both the whole pie and her insides (if you're wondering, that was intended to sound gross): 

Puerto Rican Food Adventures

As some of you may know, I went to Puerto Rico this last weekend for a little R&R. There were 2 things I was super excited about. The first one was tanzning by the pool. The second... food, doi! My knowledge of Puerto Rican cuisine is of course linked into Top Chef - Top Chef Chicago finished off their season in Puerto Rico where I learned a lot about Plantains. I was dying to try some authentic food, so we headed over to Old San Juan the first night. 

Per the suggestion of the young taxi driver (who by the way, was playing a horror movie in his cab) - we went to Cafe Puerto Rico. Cheap, great service, great food, he said. Super! SOLD! 

The restaurant was cozy and dimly lit with a small outdoor seating area. We were seated immediately and instantly ordered a mojito (the only thing I drank the entire time I was there) - I was ravenous so we ordered a Chicken Mofongo to start. Mofongo is mashed fried green plantains. You then form it into a little cup like shape and fill it with deliciousness, in our case, chunks of garlic chicken. Let me tell you, I'm completely sold on the idea. I love fried. And I love garlic. And I love plantains. All the rest is extra. 

We followed with our entrees. This is where I kinda fucked up - I ordered garlic chicken with fried plantains and rice. I mean, it was too much of a good thing. I wish I had ventured a little. Nonetheless, it was really delicious - the chicken was cooked perfectly and was moist.  

Although we were both stuffed, I insisted on ordering dessert. Three Milk Cake. It was essentially a fluffy cake with condensed milk pour over it. Sounds kinda gross but it was sooo good. I couldn't stop eating it. I'm going to be looking up a recipe soon to try it out. I really loved it. I also had their house coffee which helped cut through the sweetness of the cake. Yummers. 

Cut to the last meal in Puerto Rico. We were grabbing lunch before the flight at a place that was too crowded the night of our first dinner. This came highly recommended by everyone we spoke to - Las Raices. We waited about 30 minutes and were seated in a cute and authentic looking restaurants. All the servers were wearing Puerto Rican garbs and we promptly ordered fruity drinks. 

I couldn't get over the Mofongo from the other night, and it was one of their specialities so we ordered a mofongo with skirt steak and chimichurri sauce. Holy crap, was this ever delicious. It was my most favorite thing I put in my mouth that whole vacation (hardy har har) - the steak was cubed and cooked to PERFECTION. Totally moist and flavorful. And the mofongo? Served in a coconut cup. Love it! It was so good, I feel like I'll be hard pressed to search for that same quality in New York. 

For my entree, my friend and I chose the house special (also suggested by multiple hotel employees) - the Kan-Kan Pork Chop. For those of you not familiar, it's kinda similar to the Roast Pork you can get in a Chinatown BBQ shop - really really crisp and salty skin with tender meat underneath it. We got it with a side of yellow rice with beans. This was absolutely mouth-wateringly delicious. My only complaint was it took a lot of effort to eat. I don't know about you, but I'm a lazy eater. Hence my obsession with frozen yogurt. Effortless. I really had to pick up the steak knife and go for it. Was completely worth it though - I just gave up in like 10 minutes and ate all the mofongo.

Personally I love the food in PR. I wasn't really expecting to, but I am going to do some research on similar restaurants in the city. I may have to travel to the boroughs but I would do it to taste those plantains again....

Carmen meets Fabio (XOXOXOXOXOXO)

First of all I want to give hardcore (or "mad" if you will) props to my friend Michelle from work for understanding my deep-seated and inappropriate obsession with Reality TV stars and all things Top Chef. 

Here is a minute by minute recap of the moments leading up to what will now be known as "The Meeting of Fabio - One of the Best Moments Ever": 

10:03pm: Michelle (text): Talking to FABIO in person at Side Bar on 15th and Irving

10:04: Me (text): Tell him I'm his number 1 fan please have put him on the phone*

* Forgot to mention I took a tequila shot at 9:45pm

10:06: Michelle (text) : I did! 

10:06: Me (text): What did he say

10:07: Michelle calls me and tells me to come to Side Bar. When I request to speak to Fabio, she hangs up on me. 

10:08: Me (text): Call me and let me say hi please please please tell him I voted him fan fav 100 times

10:09: Me (text): Ur Killing me

10:10: Michelle (text): He is gorgeous

10:10: Me (text): U are killing me can u get a pic for me can you please put him on the phone

10:11: Michelle (text): He is openingf a restaurant here

10:13: Me (text): Omg why are you ignoring all my requests

10:15: Me (text): arghhhhhhhhh

10:16: Me (text): I'm yearning

10:51: Michelle (text): He is exactly how he is on the show

10:52: Me (text): You are dead to me

11:00: Michelle (text): Come here!!! 

11:01: Me (text) Are you actually with him

11:01: Me (text): I'll come if he's not gonna be gone when I get there and I can say hi

11:02: Michelle (text): He is staying until the end of the cust game. Where r u

11:04: Me (text): 2nd and 2nd do you think I can make it

11:05: Michelle (text): Comeright now!!!

11:06: Michelle (text): Like leave now.. I told him u love him and u would die to meet him... He is the nicest human being alive

11:06: Me (text): I'm coming now

11:06: Michelle (text): Hurry! 

11:07 Me (text): No seriously I just got in a cab and told the driver to step on it

11:09: Michelle (text): Come!

11:09: Me (text): Where is it exactly is the bar on 15th and Irving? Tell Him I NEED to meet him. 

11:09: Michelle (text): Its called side bar on the corner

11:10: Me (text): K ten minutes max please dont let him leave

11:10 Michelle (text): Ok! 

11:11: Me (text): I'm freaking out I'm so excited

 it's not even funny

11:11: Michelle (text): lol contain yourself

11:12: Michelle (text): hurry 

11:13: Michelle (text): He is going to prana after this

11:14: Me (text): I'm in Astor Place just tell him 5 more minutes please

11:14: Me (text): 1 min away 

11:15: Me (text): I'm outside they won't let people in

11:15: Michelle (text): He's about to walk out

11:16: Me (text):  Come out

11:16: Michelle (text): Just wait hes gonna come out

11:17: Michelle (text): He's walking out now

Michelle walks out 

Michelle: Did you see him? 

Me: WHAT ? NO! WHERE IS HE!

Michelle (points halfway down the block): He's right there! In the leather jacket! 

I take off running like an insane person ... I'm literally not even thinking how I'm gonna do this without looking mentally ill.  All I can think is, OMG if I don't talk to him I'm gonna go be so angry. I finally catch up to him (I'm also sweating profusely and almost in tears of happiness) and I say... 

Me: (I tap him on his arm from behind) Um... Fabio? 

Fabio: (turns around): yes? 

Me: Omg.. sorry. My friend Michelle? You met her? She said.. I could.. meet you? Hi! Sorry to bother you, I just love you, I voted for you 100 times for fan favorite.. I just.. wanted to meet you. 

Fabio: Wow - you're too kind. What's your name? 

Me: Carmen. 

Fabio: Thank you so much Carmen. That means a lot to me. 

Me: Would you mind if we took a picture? 

Fabio: Not at all. 

Me: Thanks! (to one of the girls he was with) Would you mind taking a picture? (I hand her my iPhone)

Lucky Ass Girl: No problem

Me: Sorry, you must think I'm crazy

Lucky Ass Girl: No worries! He's like our brother! Okay, 1, 2, 3 ... *click*

Me: Thank you SO much. 

Fabio: Thank you Carmen - so nice to meet you. 

Cut to me running back to Michelle freaking the fuck out for another 30 minutes and doing crazy happy dances. Biggest. Crush. EVER. 

Also, I can check something off my NY to-do list:

- Telling a Cab Driver to "Step on it" 

Next, I'm going to try to incorporate: "Follow that cab" - stay tuned for that one. 

In any case, as you can imagine, I'm glowing with excitement. I feel like I just got engaged or something. I love him and apparently, he's scouting restaurant space to open a joint in NYC. Maybe we will meet again. And maybe in the future, I can pretend to be a completely different person so he won't be reminded that I acted like a freak when we first met. 

And the villagers rejoice.. 

Mary had a...

Yup, I cooked lamb. Me! 

Technically I don't have a problem eating animals - I mean, they are tasty cr

eatures and as long as  I don't have to watch any sort of actual butchering, I'll eat anything they put in front of me (I may draw the line at any animal that goes in a litter box or needs to be walked). 

Anyway, culinary school taught us how to make A Grilled Butterfly Leg of Lamb with Gratin Dauphinois and Green Beans with Shallot Gremolta. Let me tell you, it was really freaking tasty. And it's easier than you think - what a great meal to put together to impress. 

Let's start with the lamb - 

Ingredients (for 8-10 servings) 

1 leg of lamb (trimmed and butterflied with the shank removed - butterflied just means finding the natural creases in the leg and cutting till you have a nice flat piece of meat)  

* You can probably just go to the butcher and ask for a piece of lamb already butchered and butterflied 

The Marinade:

185 ML Extra Virgin Olive Oil

2 Tbsp Red Wine Vinegar

2 Tbsp Dijon Mustard

2 Tbsp Minced Gar

lic

Zest of Orange

Black Pepper

2 Tbsp chopped Thyme 

1 Tbsp Chopped Oregano 

1 Tbsp Chopped Fresh Rosemary

PROCEDURE: 

1. Marinade the lamb with the Marinade Recipe above - refrigerate for at least 24 hours. 

2. Let the leg warm at room temp for 20-30 minutes - brush off big pieces of marinade (like the sprigs of thyme). Salt and Pepper the lamb - make sure not to salt before leaving to marinade as this has a pickling effect on the meat.

3. Tye the leg of lamb like you tie a roast ( I would explain this but it's hard to explain without seeing it - there are detailed instructions and video on Food Network)

4. Grill the lamb over medium fire for about 20 minutes - turning about halfway through the cooking to achieve a nice char. Note: This part is pretty much just to add color to the outside of the lamb. The middle should still be relatively raw. Also, make sure to turn the meat 30 degrees to achieve a nice criss-cross char. 

5. Put the lamb (on a rack) in a pre-heated oven of 375 degrees. Cook to your desired temperature, as listed below: 

120 degrees = rare

130 degrees = medium rare

130-135 degrees = medium

135-140 degrees = well done

* Note - pull meat out 5 degrees before your desired temp since it will cook through another 5 degrees out of the oven

6. Take the leg out of the oven and let it sit AT LEAST 10-15 minutes. If you cut into it right away the yummy juices will spill 

out. What a waste! 

7. Slice thinly against the grain - top with Gastrique Sauce

Gastrique/Sauce: 

500 ml port or red wine

100 ml red wine vinegar

50 gm sugar

200 ml veal stock (or any stock)

Bouquet Garni with shallots (Thyme, Bay Leaf, Parsley Stems and Black Peppercorn wrapped in Cheese Cloth) 

1) Add sugar and a little bit of water in saucepan

2) Add vinegar - cook down on low heat until syrupy

3) add red wine/port - continue to cook down 

4) add stock and bouquet garni - cook down until sauce is nice and thick. This is a strong sauce and you'll only need a tiny bit for your lamb

GRATIN DAUPHINOIS (pretty much potato gratin) 

Ingredients: 

125 ml Milk

125 ml Cream

Salt and Pepper

Nutmeg 

1 Clove Garlic - smashed

25 gm Gruyere Cheese, grated 

Procedure: 

1. Preheat the oven to 400 degrees

2. Using either mandolin or a knife, slice peeled potatoes thinly (about 1/8 inch thick) 

3. Get a casserole dish and pour a bit of the milk and cream mixture in the bottom (just enough to thinly cover the bottom) - add salt and pepper, a pinch of nutmeg

4. Put a layer of potato lined up (slightly overlapping) to cover the bottom of the dish

5. Repeat steps 2-3 for about 4-5 layers of potatoes

6. Pour remaining Milk/Cream to just cover the potatoes when pushed down into the dish

7. Sprinkle Cheese on the top 

8. Turn oven down to 375 degrees and pop the dish in the oven - cook for about 20 minutes or until potatoes are tender and top is slightly brown and crispy

GREEN BEANS W/SHALLOT GREMOLTA: 

1. Clean Green Beans

2. Cook a l'anglaise (blanche the beans in boiling salt water for

 about 10 seconds, then shock them in ice water. Strain)

3. Put Green Beans in a hot pan, cook with butter  

Gremolta: 

Crush Croutons (or Toasted Bread Crumbs) with Pinenuts, Orange Zest, Carmelized Shallots (Sweat Shallots and Butter in a pan), and Parsley - use hands to crush to create a rough texture

The Gremolta goes on top of the green beans to give it some crunch texture. It's SO easy and really gave the dish a fancy feel. 

As I mentioned, this is a truly amazing 

and impressive dish and SO easy. Below are two pics of the dish - one my chef instructor plated, and the other one was me - enjoy!! 

Compound Butter will change your life...

I'm pretty much a fan of all things dairy so when we learned about compound butter in culinary school, i knew I was in for a real treat. This fancy sounding butter is really just unsalted butter with amazing yumminess ("raw ingredients"), frozen and stored to use as a shot of flavor to different dishes. The butter and whatever ingredient is mixed together, then rolled into a log, wrapped in wax or parchment paper and then just throw it into the freezer- presto-change-o. 

Compound better is typically used in restaurants as a finishing method. The compound butter log is cut into coins and used to top a hot piece of fish or meat so that melts on top on it's way to the table for service. Pretty awesome right? 

Here are some popular compound butters to get your mind going: 

- Shallots (used on Grilled Meat or Fish) 

- Tarragon leaves (used on Fish) 

- Lemon Juice, Parsley, Shallots, Red Wine, Meat Glaze (Grilled Meat)

- Strawberry (or other flavored) Jams (used on french toast, pancakes, etc) 

We made a Compound Butter with Truffles (both the oil and actual truffles) and chives - we used this on top of our green beans and gremolta (next blog posting) - pic below. Just imagine her melting on top of a hot steak and you'll start to salivate: