Top Chef Masters, Season 1, Episode 1

4 SERVINGS

RED SNAPPER CEVICHE, CITRUS JUICES, AVOCADO, POPCORN:

• 2 pound snapper fillet, remove skin and pin bones
• 1/2 cucumber, julienne
• 2 tomatoes, julienne
• 1 avocado, medium dice
• 1/4 bunch cilantro, sliced thin
• 1 bag microwaveable popcorn, natural flavor
• 1/2 small red onion
• 1 cup orange juice
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• 2 ounce extra virgin olive oil
• Salt to taste
• Sugar to taste
• 1 tablespoon smoked paprika
• Cayenne to taste

CREAMY RISOTTO, PROSCUITTO DI PARMA, SAGE, PARMIGIANO REGGIANO:

• 1 pound risotto rice
• 2 tablespoons extra virgin olive oil
• 1 white onion, small dice
• 1 cup white wine
• 4 cups chicken stock
• 1/4 cup butter
• 1/2 cup mascarpone
• 1 cup parmesan cheese
• 1/4 pound prosciutto, sliced thin
• 1 teaspoon lemon zest
• 6 pieces sage, minced

PAN ROASTED PORK CHOP:

• 4 8-ounce pork chops
• 1/2 cup extra virgin olive oil
• 2 pieces garlic, sliced thin
• 2 sprigs rosemary leaves
• 2 sprigs thyme leaves
• 2 tablespoons lemon zest
• 1 piece fresh chile, sliced

RED BLISS POTATOES:

• 6 red bliss potatoes
• 2 ounces extra virgin olive oil
• Salt and pepper to taste

PIPERADE:

• 3 red peppers, julienne
• 3 yellow peppers, julienne
• 1 onion, julienne
• 4 cloves of garlic, sliced thin
• 3 tomatoes, julienne
• 1 tablespoon paprika
• Cayenne pepper to taste   
• 2 ounce extra virgin olive oil
• 4 ounces chicken broth

MACHE SALAD AND FENNEL SALAD:

• 1 head mache
• 1 head fennel, sliced thin
• 1 ounce lemon juice
• 3 ounce extra virgin olive oil

RED SNAPPER CEVICHE, CITRUS JUICES, AVOCADO, POPCORN:

Slice the snapper fillet into very thin slices and place everything into a large dish except for the microwave popcorn, and let marinate for 30 minutes to 1 hour. When you are about to serve, pop the popcorn and divide everything into 4 equal bowls and garnish with the popcorn, salt, and pepper.

CREAMY RISOTTO, PROSCUITTO DI PARMA, SAGE, PARMIGIANO REGGIANO:

Making the Risotto:

Place a large pot over medium heat and start to sweat the onion until tender. Then place the rice and wine into the pot and simmer until most of the wine is evaporated. Start adding one cup of stock at a time while mixing the rice well. Do the same technique until all the stock is used and the rice has a little texture to it. Once the rice is cooked and creamy, add the rest of the ingredients and mix well. The finish rice should have a very creamy texture.

PAN ROASTED PORK CHOP:

Marinate the pork for at least 1 hour before cooking. It should take about 4 minutes on each side to cook to a medium temperature.

RED BLISS POTATOES:

Cook the potatoes until tender in boiling water. Once the potatoes are cooked, crush the potatoes with a fork and mix in the extra virgin olive oil, salt, and pepper. Reserve until serving.

PIPERADE

Heat a large pot over medium heat. Once the pot is hot, add the extra virgin olive oil, Red Pepper, Yellow Pepper, Onion, and garlic. Sweat the vegetables until tender and then add the rest of the ingredients and simmer until most of the liquid is gone. Reserve until serving.

MACHE SALAD AND FENNEL SALAD

Mix everything well in a bowl and season with salt and pepper.