Top Chef, Season 10, Episode 15, Elimination Challenge
To Make the Chicken Skin Seasoning:
Combine all to make chicken skin seasoning.
To Make the Pickled Turnips:
Combine all and let sit overnight to pickle turnips
To Make the Barley:
Combine 3 cups of carrot juice with 2 cloves sliced garlic, salt, and barley. Cook until barley is soft, adding water if needed.
To Make the Kale:
Add shallot and bacon fat to a large sauté pan over low heat. Add kale and 1 teaspoon sherry vinegar until kale is wilted. Add kale to barley mixture.
To Make the Chicken Skin:
Season skin with salt mixture and place on a silpat to bake until crispy.
To Make the Quail:
Marinate quail overnight with remaining garlic, olive oil, and 2 sprigs of thyme.
To Make the Chicken:
1.) Place dark chicken meat in a pot with remaining thyme and carrot juice and garlic. Add chicken broth to cover, 2 tablespoons brown sugar, kombu, white wine, dried mushrooms, and salt to taste. Cook covered over low heat for 2 hours. Strain broth and add corn. 2.) Puree broth and corn in blender and strain. Return to heat and whisk in butter.
To Make the Mushrooms and Onions:
1.) In a small bowl, add mushrooms, pearl onions, 1 teaspoon brown sugar, salt and 2 teaspoon sherry vinegar. Coat with olive oil and roast until onions are soft and mushrooms are crispy. 2.) Grill quail skin-side down with salt and pepper and finish cooking by sautéing in a warm pan, meat-side down in duck fat. 3.) Compose all ingredients on plate and spoon sauce around the outside of chicken and quail. Top with micro greens and garnish with pickled vegetables.