Cast Blog: #TOPCHEF

The Completely Inaccurate Blog

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

The Completely Inaccurate Blog

Lee Anne Wong clears up some important matters.

Sorry, guys. I've been through so many of these challenges they all start to blend together in my Swiss cheese for brains. It's 12:30 a.m. and I am watching the yacht episode on TV. It all comes back to me now...

I was in fact around for when they completed the Quickfire. I had forgotten all about Hung's landscape breakfast, which made me and the crew laugh harder than we had all season. Creative chaos -- and I gave him credit for making something that he knew would not have a snowball's chance in hell of winning, though I think he may have taken his dish seriously at some point.

I had sampled all of the camera plates and enjoyed Casey's and most definitely Brian's. Dale's was also interesting but REALLY spicy -- even for me -- who likes it hot. Spam makes its second appearance on Top Chef, and this time comes out as a winner. Brian's choice to elect himself team captain was to be expected, but he may have envisioned the end game happening differently in his own mind.

OK, so let's review the inaccuracy of my recap of the hors d'oeuvres. I did in fact taste all of them, but needed to watch the episode to refresh my memory. The tuna tartar was passable. Hung's smoked salmon on cucumber was in fact extremely ordinary, and his comment about it being good enough for inexperienced palates is a little off-putting, not to mention his food history rant at Judges' Table (I prefer the Hung who made the river of blue Froot Loops). The tomato basil bread pudding was delicious. The chicken curry salad was as visually unappealing as Howie's mushroom tart. CJ's sausage was tasty, but I feel like there's an overall abuse of seafood mousse/sausage this season.

The slider comment in my earlier blog was referencing the fact that I remembered some sort of thing cut in half with Dale's hors d'oeuvre, and now I remember the gougere stuffed yogurt. The yogurt, though well-seasoned, was definitely not firm enough and it made the gougere soggy. I did like the fact that Howie's hors d'oeuvres were hot, and the pieces that I had tried were not greasy at all. However, I think the lack of presentation (duxelles aren't pureed, but finely diced and then cooked down), combined with Howie's willingness to send himself home and his performance in the Quickfire, added up to the judges' decision.

I think the menu was extremely uninspired due to the lack of leadership, teamwork regarding the budget, and what was actually decided on for the final hors d'oeuvres. This is where Brian failed as team leader, in addition to execution. When they actually fell behind putting out the food it was because they had attempted to assemble all of the hors d'oeuvres a la minute. Having done enough canape parties, I know that sometimes you're better off having at least 120 pieces ready to go of each thing for a party of 60. Fill 'em up and then pace it out. In any case, I stand by my comments on Howie. He's a stand-up guy, and a very talented chef. I'm very excited for the next few episodes, but for now, I have to go to sleep. (Though Beerfest is coming on HBO right now ... DAS BOOT!)

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