Top Chef, Season 2
Episode 3 Recipes
Mia Gaines-Alt
Momma Mia Meatloaf Sandwich with Kitchen Fries
Serves 5
Sandwiches:
1 recipe meatloaf
5 ciabatta rolls, cut in half and toasted
5 slices cheddar cheese
5 leaves iceberg lettuce
5 slices tomato
Mustard and mayonnaise, if desired
Slice meatloaf into five slices. Spread mayonnaise and mustard on toasted ciabatta, if desired. Top with meatloaf, cheese, lettuce and tomato. Serve with kitchen fries and ketcherella sauce.
Meatloaf:
2 lbs ground beef
1/3 cup diced red bell peppers
1/2 cup diced green bell peppers
1/2 cup diced red onions
1/2 cup grated Parmesan cheese
2 tablespoon red wine
2 teaspoons fresh thyme leaves chopped
2 teaspoons salt, plus more for seasoning
pepper to taste
2 whole eggs
4 slices stale white bread, crusts removed, cut into cubes and soaked in 1 cup milk
1. Heat oven to 425F.
2. In a medium bowl, combine all ingredients except bread. Mix well to combine.
3. In a small skillet, heat olive oil and cook 1 tablespoon of beef mixture.
4. Taste cooked beef and adjust seasoning in raw beef mixture, if necessary.
5. Remove bread from milk and squeeze out all of the liquid from the bread.
6. Add bread to beef mixture and stir well to combine.
7. Spray a baking sheet with non-stick cooking spray.
8. Transfer beef mixture to baking sheet and shape into a loaf.
9. Bake for 30-45 minutes, until meatloaf is firm to the touch.
Kitchen Fries:
3 large potatoes
1 cup flour
1/2 teaspoon paprika
Pinch cayenne
1/2 teaspoon salt, plus more to taste
Pepper to taste
1 1/2 quarts vegetable oil, for frying
1. Combine flour, paprika, cayenne, and 1/2 teaspoon salt.
2. Cut potatoes in half lengthwise and cut each half into wedges.
3. Bring a large pot of salted water to a boil and blanch potato wedges until just tender.
4. Remove from water and transfer to a baking sheet to cool.
5. Dredge potatoes in flour mixture until each wedge is well coated.
6. Heat oil in a large heavy bottomed pot to 325.
7. Fry potatoes in small batches for 2-5 minutes, until golden brown. Remove with a slotted spoon to a paper towel-lined plate. Repeat with remaining potatoes.
8. Season to taste with salt and pepper. Serve with Ketcharella sauce.
Ketcharella:
3 cups tomato ketchup
2 ripe tomatoes, peeled, seeded and diced
1/4 cup chopped red onion
5 cloves roasted garlic, minced
1/4 teaspoon cayenne pepper
1/8 teaspoon crushed red pepper flakes
Salt and pepper to taste
1. Combine all ingredients in a medium bowl and mix well to combine.
2. Season to taste.
