Top Chef, Season 3, Episode 2

8 SERVINGS

FOR BBQ SAUCE:

•     10 pounds Peaches - cores removed
•     2 pounds Smoked Yellow Onions
•     1/2 cup of Garlic
•     3 Bay Leaves
•     1 cup Champagne Vinegar
•     1 1/2 cups Worcestershire Sauce
•     1 cup Orange Juice
•     1/4 cup Tabasco Sauce
•     1 quart Ketchup
•     1 bunch Cilantro
•     1 bunch Basil
•     2 Lemon Juice

FOR CRAB-AVOCADO SALAD:

•     2 pounds Jumbo Lump Crab - deshelled
•     5 Avocados - diced
•     3 Bunch Chopped Green Onion
•     2 tablespoons Chopped Tarragon
•     2 tablespoons Chopped Basil
•     1/2 cup Mayonnaise
•     3 tablespoons Lemon Juice
•     3 tablespoons Champagne Vinegar
•     2 tablespoons  Tabasco Sauce
•     2 tablespoons Worcestershire Sauce

•     Salt to Taste

FOR SALMON:

•     8 Salmon Filet 4-ounce each
•     Salt and Pepper

FOR THE BBQ SAUCE:

Combine peaches, onions, garlic and bay leaf into deep saucepot. Sauté for 5-6 minutes using a little olive oil. Deglaze with vinegar, Worcestershire, and orange juice. Simmer over low heat for one hour. Next add Tabasco and ketchup. Continue to simmer for another 30-45 minutes. Turn off heat and add cilantro, basil, and lemon juice. Steep for 10 minutes. Strain and reserve warm.

FOR CRAB SALAD:

In mixing bowl combine crabmeat, avocado, green onion, tarragon, and basil. In another mixing bowl whisk together all other ingredients. Combine dressing with crabmeat. Fold lightly with spatula and season with salt. Hold cold until time to serve.

FOR THE SALMON:

Using a hot grill, season salmon filets with salt and grill 3-4 minutes. Cook to desired temperature. Glaze with BBQ sauce.

TO PLATE:

Place small amount of crab salad in the center of a round plate. Top crab salad with filet of salmon. Serve.