Cast Blog: #TOPCHEF

How Are The Mighty Fallen

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

How Are The Mighty Fallen

Harold Dieterle on Rocco DiSprito.

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Let me start with Rocco: How are the mighty fallen. I've staged in his kitchen at times and he's incredible. The food in that kitchen was incredible. At the time I was like probably 21 years old, and I was scared to work there because I didn't think I could cut it. That being said, at the end of the day -- you gotta know you're a cook. There are times I don't know if he was thinking like one. It's worrisome. Which Rocco are we going to get? The smartest thing for him to do is open a 50/60 seat restaurant where he is in the kitchen cooking everything and just get back into it.
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Let me talk about the quickfire: we had a blind taste in the first season. It was tough because half of the ingredients, I haven't even seen or heard of, not to mention, we were blind folded. You look at these ingredients -- bow-tie pasta. Are you kidding me? That's a joke. There was some yucca, some thai eggplant, there was some interesting stuff in there but overall, I honestly thought it was too easy. A little too "culinary student." The only thing I thought was tough was the raspberry vinegar because that's one of those things when you taste pure straight up vinegar, it just hits you so hard. All you're getting is acid and it kills all your taste buds.
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As for the elimination challenge - I think Tre and CJ nailed it. Watching what these guys are doing - you realize that everybody else is just standing around. Those two had it down. It seemed like the other teams didn't really figure out what the challenge was. As for Hung and Joey -watching those two kind of battle it out, I was surprised to see Joey get sent home. I really was, I thought the cheesemaker Sarah would get the boot. That was what my prediction was. In this particular competition, I never really thought that either dish was successful. So it comes down to -- which one is worse? It's very interesting watching Howie when he is on the chopping block. He's very aggressive and vocal, he doesn't handle the stress well.
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Hung said he had it figured out, but then he didn't apply his knowledge -- that's how I look at it. It was obviously going to happen - if you cook your pasta and put the sauce around it, what do you think is going to happen when it's steaming and hot and you put it in the freezer? It's going to be a mess. I'm surprised it wasn't worse. All in all, a good episode, and I have to get back into the kitchen. See you next week.

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