Sous Vide Chicken, Mushrooms, Yams, Lobster Sauce, & Lobster Hash

Sous Vide Chicken, Mushrooms, Yams, Lobster Sauce, & Lobster Hash - Recipe Finder

Sous Vide Chicken, Mushrooms, Yams, Lobster Sauce, & Lobster Hash

sous-vide-chicken-mushrooms-yams-lobster-sauce-amp-lobster-hash

Info

Course:
Main Course
Total Time:
Half Day
Skill Level:
Challenging
Cost:
Splurge

Top Chef, Season 8, Episode 13, Elimination Challenge, Winner

Ingredients

1 whole chicken

Breast Marinade:

2 tablespoons mace, ground
1 tablespoon dry ginger, ground
1 tablespoon allspice, ground
1/2 tablespoon turmeric, ground
1/2 tablespoon clove, ground
1/2 tablespoon nutmeg, ground
1/2 pound butter

Confit Thighs:

2 quarts canola oil
1/4 cup allspice
1 tablespoon nutmeg
1/4 cup salt

Lobster Tail

Pickled Red Onion:

1 cup red onion, small dice
1/2 cup rice vinegar
1/4 cup sugar
1/2 cup water

Yams:

1 quart yams, large dice

Mushrooms:

2 cups shitakes, diced
2 cups oyster mushrooms, torn

Lobster Sauce:

1 whole lobster, chopped
1 cup whole shrimps, chopped
1 cup shallots chopped
2 garlic heads chopped
1/2 cup ginger chopped
1 fennel bulb, chopped
1/2 cup tomato paste
3 cups spiced rum
1/4 cup allspice
2 cinnamon sticks
2 tablespoons black peppercorns
1 tablespoon nutmeg
1 tablespoon cardamom
2 quarts chicken stock
2 quarts lobster stock
1 cup veal stock

Directions

1. Butcher the birds into breasts, legs and thighs.

Breast Marinade:

1. Toast spices, add butter, and marinate chicken breasts for about 30-45 minute.

2. Sous Vide chicken at 63 degrees Celsius for 1 hour.

Confit Thighs:

1. Place legs in oil with spices and slowly cook for 45 mins-1hour or until tender.

2. Shred chicken meat.

Lobster Tail:

1. Take tail meat out of shell and bag up. Then Cryovac and Sous Vide 58.5 degrees Celsius for 15 minutes.

Pickled Red Onion:

1. Mix together and marinate onions for about 30-45 minutes.

Yams:

1. Blanch in boiling water until tender, shock in ice water.

Mushrooms:

1. Sear off in hot pan until golden

Lobster Sauce:

1. Pan roast lobster and shrimp.

2. Add vegetables and char.

3. Add tomato paste and cook out

4. Add spices and all of the stocks

5. Bring to boil and cook for 1 1/2 hours strain and reduce until nape.