Cast Blog: #TOPCHEF

Bah Humbug!

Make Melissa's Seared Duck Breast Dish

Gail on Innovation (and George's Failure to Push It)

Make Melissa's Mom's Egg Custard

Hugh Worries About Scurvy and Foie Gras

Make Mei's Inspired Duck a l'Orange

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

Bah Humbug!

In this week's power ranking, Brian Malarkey replaces Fabio.

The judges that stole Christmas! How could they not send someone home last night with all of the "disappointing" food they complained about? I want my Christmas Spam! Someone put a fork in Gene because he is so done; he was almost begging the judges to send him home so he could enjoy the imaginary holiday in Hawaii. I don't want to ruin anyone's Christmas or more PC holiday but there is no Santa and these poor chefs should be getting their SAG cards because of all the acting they are doing on this episode. This episode was shot four or five months ago in a very sunny NYC (check out the shorts some of the contestants are wearing). How hard is it to listen to Christmas music for the entire month of December let alone listen to it in the middle of the summer? Although the Harlem Gospel Singers were amazing! It's no wonder the food is so confused and not on point; these chefs are completely turned ass backwards. How are they expected to pretend to cook comfort holiday food for the frigid Martha Stewart? I felt the chill when she walked into the room. How hard it must have been to prepare the food for the amfAR event when there wasn't a butternut squash to be found in the state of New York. I ask you Tom Colicchio and you Michelle Bernstein to step off your soap box, come around that Judges' Table and you pull on your aprons and cook the contestants a summer feast this Christmas. You DIG?

Oh that was fun and I love Tom; I was just venting! On my season we had an episode where no one was sent home but that was because our two teams supposedly tied in the Restaurant Wars (we definitely won). This episode definitely had some losers who made some awful food and I really don't get why they decided to keep everyone and not trim some of the fat. Your responses to last week's blog has most of us on the same page as to who will be in the finals. I didn't see anyone who picked Eugene or Melissa to go all the way and there they were on the bottom once again. So let's make a move and send someone home. Tom keeps telling us how average the food was on this episode and how the contestants are playing it safe and how "Deviled Eggs" are not going to get you anywhere on Top Chef. The fact is Tom and the other judges are telling the contestants that is exactly what they are looking for by constantly rewarding Ariane with victories for making the simplest and safest food. Let's trace it back to tomato and watermelon on the morning show, turkey to the Foos, lamb to the ladies, and cauliflower to Martha. All of the chefs are trying to figure the game that is Top Chef out and the judges are completely confusing them.

Now last week we picked the chefs we thought would make it to the finals. This week lets pick who is going to get sent packing next time. I read Andy Cohen's blog and he mentioned that two chefs will be sent home next time, so let's pick them.

I say: Melissa and Eugene

Malarkey Ranking Sweet and Simple:

1. Hosea: Takes the top spot from Fabio who is struggling.

2. Fabio: I still think he is going to get back on track and I loved the fact that his grandmother is cussing Martha Stewart.

3. Stefan: He's really good, a handful yes, but really good.

4. Jeff: Crazy salad with lots of ingredients, reminds me of myself. 5. Jamie: Let's see how she responds to being on the bottom; all those seconds don't seem so bad anymore.

6. Ariane: The little engine that could.

7. Radhika: Just keeps getting better.

8. Leah: I have a feeling she is going to piss off Tom

9. Carla: She is too nice for this competition.

10. Eugene and Melissa: Should have both gone on the last show. Looking forward to seeing who you think will be the two to go:

Happy (PC) Holidays my friends.


Make Melissa's Mom's Egg Custard

Melissa entrusted her mom to remake one of her childhood favorites -- and came up with a win. Make your own version at home.

Egg Custard With Shitake Mushrooms, Clams, and Lobster Ingredients


3 cups water
1 bag of bonito
1 small piece of dashi
10 shitake mushrooms (additional to dice for garnish)
1 Tbsp soy sauce
1 Tbsp Mirin
3 eggs
Scallions (for garnish)
Salmon roe (for garnish)
Lobster knuckle meat (for garnish)

Directions for Clams
1. Steam clams, remove meat, and chop.
2. Reserve residual liquid for broth.

Directions for Broth
1. Boil to a simmer for 1 hour.
2. Strain.
3. Adjust seasoning with soy sauce, salt, and mirin.
4. Cool liquid in ice broth.
5. Mix 2 cups of chilled broth with 3 eggs.
6. Whisk well.
7. Strain to create the egg custard.

To Garnish
1. Put knuckle meat, clams, and mushrooms into small bowls
2. Top with chilled egg custard (about 4 oz.)
3. Cover with plastic wrap and steam for 10 minutes.
4. Top with scallions, salmon roe.

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