Cast Blog: #TOPCHEF

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Kevin Choked


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Finally, the Finale

A Grain of Salt

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Inspiration Hotel


S.O.S. Please Someone Help Me

Kevin Gillespie: The Meat Stigma

Hung is Hot

Hungry Woman

Trick or Retreat

Eat Your Vegetables or Join the Dark Side

“If you can mock a leek, you can eat a leek”
–William Shakespeare, Henry V

Where's the Beef?

She's a Vegetarian ...

Most Exciting Restaurant Wars to Watch

Save Restaurant Wars!

A Misnomer

A Real Challenge

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Anatomy of a Restaurant Review

Clambs, Lamb, and a Traffic Jam

Best Restaurant Wars EVER!

In the Bag

Dry and Dusty Days

Did You Taste It?

Get Doug's Masterpiece Brisket Recipe

Get the recipe for the art inspired dish that made Texas -- and Doug's mom -- proud!

Brisket Texas Red
Inspired by Artist Merry Calderoni

Brisket Ingredients:

1 10 lb. Brisket (cleaned and cubed into an inch)
10 ea. Tomato
5 ea. Red bell pepper (charred on grill)
5 ea. Jalapeno (charred on grill)
5 lb. Onion
5 Tbsp. Ground cumin
5 Tbsp. coriander
5 Cans of Tomatoes (chopped, peeled)
2 Cans Tomato sauce
5 Tbsp. Cayenne
10 ea. Spring onions (charred on grill)
1 Head Garlic (sliced)
1 bottle of Mexican beer

Directions for Brisket
1. Sear brisket in a very hot pan, lots of color. Remove and drain fat.

2. In the same pan, start slowly cooking onions and garlic, season with salt and pepper. When they become translucent and soft add roasted tomatoes and peppers. Cook for 5 minutes, stir and then add beer.

3. Add spices and tomatoes, season again lightly.

4. Cook until meat is tender and the chili has a dark red color. Adjust spice with Cayenne.


* Note: Seasoning throughout this dish is what brings the layers of flavor out.  Must be tasted and stirred constantly. They say in Texas that a good chili can’t be eaten by the maker when it’s done because you are too full from tasting it!

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