Stephanie Izard tops ‘Top Chef: Chicago’! Posted by Joe Gray Hello finals! Stephanie Izard, the lone Chicago chef left on Bravo TV’s “Top Chef,” won tonight’s Elimination Challenge, not only securing her place in the finals of the reality TV cooking competition show, but doing so handily. After 12 episodes, 12 Quickfire Challenges, 12 Elimination Challenges, about seven weeks of taping in Chicago, Stephanie made it to Puerto Rico for the two-part finale. The former chef/owner of Scylla, Stephanie closed her restaurant last summer and joined 15 other contestants on the popular cable show. Cooking competently, creatively and often brilliantly, Stephanie pulled it all together in tonight’s challenge at Rick Tramonto’s Tramonto Steak and Seafood in Wheeling. Tramonto called her efforts the most well-rounded of the night’s dishes. She and the rest of the final four, Antonia, Richard and Lisa, compete in two more episodes that were filmed in Puerto Rico about two weeks ago and will air June 4 and June 11.
Trim Hamachi and portion into bacon-like strips. Marinate in salt, pepper, olive oil and lime juice (reserve some lime juice for later use). Fry sweetbread and set aside. Mix mayonnaise with ginger juice (reserve some ginger juice for later use) and truffle oil. Marinate radishes, apple, jalapeno and canotes in lime and ginger juice. To Plate:Add Hamachi then sweetbreads to plate with bacon and marinated avocados-radishes mixture. Drizzle mayonnaise along side of plate.
Ingredients: 16 large pieces Hamachi bellySalt and pepper to tasteDrizzle of olive oil2 limes, juiced1 cup sweetbread “nuggets”1 cup mayonnaise1 cup ginger juice Truffle oil to tasteA few radishes, sliced1 apple, julienned1 jalapeno, sliced1/4 cup canotes1/2 cup crisped bacon, chopped2 avocados, sliced
2 apples, peeled, small diced2 cups apple cider2T sugar2 cups balsamicOlive oil1 large turnip10 oz New York stripSalt and pepper
Place apples in pot with cider, sugar and one tablespoons balsamic; reduce until apples are soft. Heat olive oil in pan and saute turnip for one minute. Add a little cider and lightly braise until just tender. Add balsamic and sugar in pot; reduce to syrup. Season New York strip with salt and pepper then grill. Julienne some apple and turnip. Toss with olive oil and salt and pepper. To serve, add turnips to plate then apple sauce; top with beef. Drizzle with balsamic. Top with julienned apple and turnip.
Richard's recipe: Braised Brisket of Beef:1 beef brisketA good amount Cajun spicesSalt and pepper to taste2 boxes dark brown sugar3 cups mustard (golden) Andrew's recipe: Creamed Spinach with Star Anise:4 cloves garlic (minced)Star anise to taste1 oz extra-virgin olive oil4 bags spinach1 pint heavy cream1/4 lb plugra (type of butter)2 lemons Antonia's recipe: Potato Gratin:1 cup creamSalt and pepper to taste1t garlic, minced4 Yukon potatoesReggiano to taste4T Butter Caramelized Corn (for asparagus salad):4 corn cobsSalt and pepper to tasteSugar to tasteButter for sauteingSmall package asparagus
Richard's recipe: 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. Andrew's recipe: 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. Antonia's recipe: 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.
Dale and Richard's recipe: Almond-Cashew Crusted Tofu:8 oz rendered beef fat2 pieces tofu, cut into 3 oz blocks Almond Crust:2 oz cashews toasted, microplaned2 oz almonds2 oz macadamia nuts1T white pepper3T coriander Green Curry Sauce:5 oz sugar5 oz green curry paste3 pieces onion sliced3 oz lemongrass3T coriander9 pieces cardamom4 pieces jalapeno, sliced in half4 cans coconut milk4 oz fish sauce4 oz lime juice Crispy Eggplant: 2 pieces Japanese eggplant2 cups water1 cup cornstarch1t saltPepper to taste1 gallon canola oil Chinese Long Beans:1 bunch long beans4 oz extra-virgin olive oil2 cloves garlic3T sweet soy
Dale and Richard's recipe: Almond-Cashew Crusted Tofu:Render beef fat, press tofu in perforated hotel pan then marinate tofu in beef fat. Almond Crust:Mix all ingredients in bowl. Crust tofu with almond crust and roast in oven at 350 degrees for 10 minutes until hot. Green Curry Sauce:In a pan start with sugar and turn heat to medium-high to make a caramel, then add curry paste and toast. After curry has toasted then add remaining ingredients, except for coconut milk, fish sauce and lime juice. Sweat ingredients then add coconut milk and let simmer for half an hour. Strain and season with fish sauce and lime juice. Crispy Eggplant:Cut Japanese eggplant into half rounds. Bring 1 cup water to a boil and mix in some cornstarch to make a slurry, then remaining water. Season with salt and pepper then cool. Bring oil to 350 degrees. Coat Japanese eggplant with cornstarch then coat in thicken slurry then in cornstarch again. Cook in oil for 5 minutes. Chinese Long Beans:Get cast iron pan hot and dry, then add oil, chopped garlic and long beans. Char and remove when soft. Then coat with sweet soy. Finish plate dressed with herb salad.
4T coriander4T madras curry9 pieces cardamom pods2T mustard seeds2T white pepper4T chili powder4T garam masala3 quarts yogurt4T chicken bouillon1 cup white soy12 sides pork ribsWater for poaching1/2 cup vinegarSugar to taste2 quarts hot sauce4T salt1 piece pineapple skin Potato Salad with Golden Raisins, Dried Mango & Turmeric:30 pieces Yukon gold potatoes, peeled6 pieces white onion, sliced3 cups white vinegar3 cups golden raisins3 cups dried mangoes, chopped 3T toasted coriander, groundDrizzle of olive oil2T salt and pepper1 lb fusilli (mixed with fresh coriander)1/2 bunch scallions, choppedTurmeric to taste
Tandori Pork Ribs:Toast all spices and combine with yogurt, bouillon and white soy; blend in blender. Poach ribs in water, vinegar, sugar, hot sauce, salt and pineapple skin. After ribs have been poached tender; let cool then mix in yogurt-bouillon marinade. Grill ribs, on medium flame brushed with marinade. Potato Salad with Golden Raisins, Dried Mango & Turmeric:Slice potatoes into 1/4-inch-thick slices. Cook in water until tender but still firm in middle. In pan, add onions and sweat until translucent. Add vinegar, golden raisins and dried mangoes, then add coriander. Grill potatoes with olive oil, salt and pepper then when cooked through combine with onion, raisins, dried mangoes, fusilli, scallions and turmeric.
Stephanie's recipe: Shrimp:4 cloves garlic1T ginger, minced1/4 cup extra-virgin olive oil2t sambal, chili garlicSalt and pepper to taste1 lb jumbo shrimp, peeled, deveined Deviled Aioli:2 egg yolks1t Dijon2 cups canola or grapeseed oil4 eggs, hardboiled, whites discarded1T lemon juice1/2 sambal1t garlic chili sauce1t soy
Lisa's recipe: Miso Syrup:1 cup shiro (white) miso1/2 cup maple syrup2 cups rice wine vinegar1 1/2 cups mirin1/2 lb bacon
Dale's recipe: 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.
Stephanie's recipe: 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.
Lisa's recipe: 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.
Andrew's recipe: Tapioca:1 box tapioca pearls3 quarts water2 cups mushroom soy1 cup white soy1/4 cup balsamic vinegar1/2 cup olive oil Dale and Richard's recipe: Salmon:8 pieces sushi style salmon, cut into 1-oz pieces2T cayenne pepper2T black sesame seedsSalt to taste3 oz rice flour2 oz lime juice2 oz ginger juiceMaldon sea salt to taste Richard's recipe: Sauce:1/2 lb white chocolate1 pint heavy cream1 celery root2T wasabi paste
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. Dale and Richard's recipe: 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. Richard's recipe: 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. ( top chef bravo )