Cast Blog: #TOPCHEF

Tracing Tradition

Gail Has No Problem With Blood

Make George's Cravable Breakfast Sausage

Gail Simmons Won't Be Pushed Around

Make Doug's Winning Mussels

Tom Colicchio Answers Your Restaurant Wars Qs

Gail: It Wasn't Keriann's Day

Make Doug's Winning Braised Pork!

Gail: We Had a Tough Job This Week

Make Katsuji's Authentically Delicious Stuffing

Hugh: The Demise of Cornwallis and Aaron

Make Gregory's Winning Dumplings

Richard: Chefs Please Follow Instructions

Richard Tries Money Ball Soup

Make a Home Run-Worthy Popcorn Crème Brule

Hugh: Where There's a Will There's a Fenway

Gail: Keriann and Aaron Were Being ---holes

Make the Winning Surf and Turf

Gail: We're Taking No Prisoners

Richard Goes From Player to Announcer

Tom Talks Boston

Gail: There Was No Season 11 Underdog

Hugh Wants Nick to Be Kind to Himself

Gail: It Was Difficult to Let Go of Shirley

Big Easy to Ocean Breezy

Gail: The Final Four Are Like Our Children

Emeril Is Proud to Serve Shirley's Dish

Hugh: Enough With the Mexican Food Hate

Gail on Favreau, Choi, and Finding Yourself

Hugh on Poor Boys, Swingers and Food Trucks

Emeril: Nick's Choice Is Part of the Game

Nick's License to Immune

Hugh's Sitting on the Dock of the Bay

Hugh Decides Eight Is Enough

Gail Talks OvenGate

Dookie Chase Makes Everybody Cry

Fin, Found, Floundering

What Danny Meyer Taught Gail Simmons

'Top Chef' Goes to Hog Heaven

Gris Gris Boucherie Ya Ya

Brian and Travis' Dud Spuds

Tracing Tradition

Tom Colicchio weighs in on the great turkey brining debate.

 

Few meals conjure as much sentiment and emotion as Thanksgiving. Everyone has his or her own memories -- good or bad -- and they are, however subconsciously, linked to the food. So everyone has strong opinions about which food should appear on the table, and about exactly how that food should be prepared.

The chief food under discussion, of course, is The Bird. 

Roast the whole thing? Braise the legs but roast the breast separately? Spatchcock it? Baste? Don’t baste? Only baste at the end? This year, the big, heated (no pun intended) “discussion” in the Twittersphere/Blogosphere was about brining: To Brine Or Not To Brine (sub-“discussion”: if brining, to dry brine or wet brine?). I am decidedly in the “Brining’s not necessary” camp and posted my own recipe, and I can’t tell you how many indignant “But Alton Brown says the turkey must be brined!”messages I received.    

Not knocking Alton, whose knowledge of food and of food science I respect, but, as you saw on the show, my turkey comes out moist and succulent without all that fuss. In this challenge, my team basically did the turkey and stuffing as I do at home. The rest of the team, though, pretty much did whatever they wanted. I honestly had no idea what Carla was making (I couldn’t understand what she was yelling at me that she was doing) -- I’m just glad she did it so well. The team pulled together and put together nice dishes. Everything was beautifully presented and delicious. I initially expected just to advise my team and steer the meal in a particular direction, but when I got to the kitchen and saw Emeril at the stove, I jumped in, too, for a little while. We had a great time joking and cooking. Overall, it was a lot of fun.Emeril’s team largely did well, too, but once we saw Josie’s undercooked turkey, everyone at the table knew it was all over for the Gray Team. If Josie hadn't had immunity, she would have gone home — this was one of those times when having immunity truly came in handy. Kuniko’s potatoes were clearly the second-worst dish of the evening, so it worked out well for all that she was on the team that was up for an elimination. Kuniko had plenty of time to cook that dish, and it was such a simple dish that any chef should have been safe from elimination with it. If that dish is cooked correctly and seasoned properly, you just can’t get sent home. I couldn’t understand how Kuniko blew a dish like that, or how she didn't realize the fact, which was easy to discover. Honestly, she made our job as judges easy this week.

The challenge itself reflected what’s great about Thanksgiving. Fast Company magazine interviewed me for an article in the current issue about Thanksgiving, in which they discussed the origins of the holiday. “The First Thanksgiving” actually wasn’t… a thanksgiving, that is. Apparently a hunting party shot a bunch of birds and invited some of the Native Americans to join them in eating them, along with harvested vegetables. Giving thanks probably wasn’t part of the agenda, or at least not at the top of it. Large harvest meals were common throughout the growing nation in the autumns that followed, in order to eat up food that would otherwise go to waste, but it wasn’t until 1863 that Lincoln, noting that we didn’t have any official holidays in the fall, declared it a national holiday of thanksgiving in a gesture intended to start to reunify the country. People most likely ate whatever was available locally, which, in New England where the tradition began, would most likely have included a good amount of fish, because cod came into the shallows in the winter, and oysters and scallops were much more abundant than now (think “oyster stuffing”). Squashes, nuts, fall-berries like cranberries, Brussels sprouts, cabbages, parsnips, turnips… all became traditional.But the part I love most about Thanksgiving, that was reflected in the challenge, is how every group arriving from foreign shores made the tradition their own. Coming to New Orleans via Fall River, MA, where he grew up, Emeril put a decidedly Portuguese-American spin on his team’s “traditional” dishes, while I put an “Italian-American” spin on mine. In my family when I was growing up, we always had lasagna as a first course. My grandmother always made the stuffing with a lot of garlic in it. Far be it from me to decide what belongs on anyone’s Thanksgiving table. All I hoped for, in this week’s Elimination Challenge, was that whatever landed there was made well. 

I hope your holiday meal was great, as well, and that you and yours had a Happy Thanksgiving together. I had all my boys with me, and they all ate with gusto from college student down to toddler, so I’m a happy dad today. And no, to answer what I know what you’re wondering: the stuffing didn’t have a lot of garlic in it this year.

 

Make George's Cravable Breakfast Sausage

George decided the best way to satisfy New England Patriot tight end Rob Gronkowski  was with a hearty breakfast. Make it for yourself at home.

Pork and Veal Sausage Patty With Sunny-Side Up Egg and Potato Hash

 

Ingredients
3 lbs pork butt
1 lbs veal
4 garlic cloves
1 Tbsp cumin
1 Tbsp coriander
2 Tbsp smoked paprika
1 bunch chives
1 bunch parsley
1 Tbsp fennel seed
Pepper (to taste)

 

Directions
1. Grind prok and veal using medium dye, reserve and keep cold

2. Toast cumin, coriander, and fennel seed in a sauté pan until aroma is released. Grind in spice grinder, reserve

3. Chop parsley and chives fine, reserved

4. Chop garlic super fine, reserve

5. Mix meat with spices, smoked paprika, herbs, garlic, salt, and pepper

6. Test a small batch in fryer. Taste and adjust seasoning

7. Form into patties, place on grill, then finish in oven