Grilled shrimp w/ pickled salad ( top chef winning recipe )

Dale's recipe:
Pickled Chili-Relish:1 lb Christmas bell peppers1 lb banana peppers2 lb jalapenos3 lb lipstick peppers5 cups rice wine vinegar2 cups mirin2 cups sugar2T salt2 lb seedless English cucumbers, shaved thin3 cups canola oil1/2 cup sesame oil

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

Directions:

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.

Smoked Salmon with Faux Caviar & White Chocolate Wasabi Sauce

Winning Dish !

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

Andrew recipe:

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 )