BRAVOtv.com : Top Chef : Season 3 : Top Recipe: The Wong Way to Cook : Episode 2

CONTESTANT SCORECARD

Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

Top Chef : Season 3 : Top Recipe: The Wong Way to Cook : Episode 2

TOP RECIPE: THE WONG WAY TO COOK

"CHINO LATINO": SEAFOOD SAUSAGE

EPISODE 2: BRIAN

Serves 4.

DIRECTIONS

For the Sausage: Combine all ingredients, except seabass, in Robo Coupe and Pulse until smooth. Form patties or pipe onto plastic wrap and form links.

For the Sweet Chili Glaze: Combine water and corn starch until smooth. Combine the first 3 ingredients in a small sauce pot and bring to a boil. Whisk in the cornstarch slurry and boil for 3 minutes. If this is too hot add more honey. If you like the glaze to be hotter add more sambal. If you like it thicker, add more slurry. Brush the sausage with the sweet chili glaze during BBQing.

For the Jicama Slaw: Combine all.

For the Ginger Vinaigrette: Combine all but canola oil in a blender. Slowly drizzle in oil with blender on high. Combine with slaw.

For Plate up: Serve the sausage with the jicama slaw on the side.

INGREDIENTS

SAUSAGE:
1 Corvina Seabass or any other Seabass (1/2" cubed)
1/2 lb Black Tiger Shrimp
1/2 lb Scallops
1 T Garlic chopped
1 T Ginger chopped
1 bunch Green Onion – chopped
1 bunch Cilantro – chopped
1/2 cup Vegetable Oil
1 T Sesame Oil
2 T Red Wine Vinaagarette
2 T Soy Sauce

SWEET CHILI GLAZE:
1 cup Sambal Chili Paste
1 cup Honey
1/2 cup Red Wine Vinegar
2 T Corn Starch
2 T Water

JICAMA SLAW:
1 ea Jicama – Peeled, Julienned
1 ea Red Bell Pepper – Julienned
1 ea Carrot Peeled – Julienned
1/2 bunch Cilantro – chopped

GINGER VINAIGRETTE:
1/2 cup Shallots
1/2 cup Ginger peeled
1/2 bunch Cilantro
1/4 cup Sriracha
1 cup Canola Oil
2 T Soy Sauce
1 T Sesame Oil
1/4 cup Red Wine Vinegar