Top Chef, Season 6, Episode 10, Quickfire Challenge Winner
For the Meatballs:
Mix together very well. Shape into balls and drop into deep fryer.
Fry until deep brown. Reserve.
For the Tomato Sauce:
Cook vegetable soffrito. Deglaze with madeira, add tomato, herbs and season.
Add stock and glace. Re-season. Add meatballs and simmer, covered for 45 minutes. Top meatballs with grated pecorino.
For the Soft Polenta:
Boil milk, add polenta and cook until tender. Add all other ingredients.
For the Cauliflower:
Roast cauliflower until deep golden brown. Season with rosemary, chile, lemon, salt and pepper.
For the Honey Glazed Pears:
Caramelize honey until deep golden brown. Add amaretto and cook for 15 seconds. Add pears, cut off heat and pour into a container small enough to hold pears in a single layer with honey submerging them. Cool to just warm. Whip cream with sugar and tablespoon honey. Add chifonade basil, salt, and grapefruit zest. Spoon over pears before serving. Whip cream until thick, but not set.