Cast Blog: #TOPCHEF

Girl Power!

Get Doug's Masterpiece Brisket Recipe

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

Girl Power!

Toby Young makes a case for the females in the Super Bowl challenge.

As a food critic, I'm constantly asking my editors to let me review airline food, not least because it is such a good opportunity to be funny. So far, they've never said yes, but for an example of just how funny it is possible to be about airline food check out this
letter of complaint
received by Richard Branson, the owner of Virgin Atlantic.

Last night's Elimination Challenge wasn't about making a good airline meal, but it wasn't far off. The seven remaining cheftestants were asked to put together the kind of dishes that would be good to eat while watching the Super Bowl. In other words, something simple and portable and which didn't require too much fiddling about with cutlery. If they could convey something of the flavour of the region where their particular teams came from, so much the better.

For me, the big surprise of the night was that the three remaining female contestants ended up among the winners, while Stefan, Jeff, and Fabio had to battle to stay in the competition. Why should women be better at cooking "football food" than men? Perhaps the answer is that in spite of the advances made by the feminist movement, in most households women are still stuck behind the stove on game day.

Carla admitted that her husband and stepson are big football fans, while she can take it or leave it, so it is not surprising that she emerged as last night's overall winner. She's probably been cooking up a storm on Sunday nights for years. By picking New Orleans, she got to play to her strengths and she scored a touchdown with her gumbo. I can just imagine her making this dish for the men in her life as they sit down to watch the Super Bowl - which might explain why both Tom and I said we could "taste the love" this time. I wonder if she'll
give both of those Super Bowl tickets to them or keep one for herself?Picking the overall loser was a lot more difficult - probably the toughest decision I've had to make as a judge since joining the show. Remember, we're not allowed to take a chef's track
record into account, so Stefan wasn't safe in spite of having won so many times before. We really didn't like his salads - and serving two salads, along with two different proteins, seemed a little excessive given the parameters of this challenge. Fabio, too, let himself down, by overcooking the venison. Still, I preferred Fabio's dish to Spike's - and so did the audience.

In the end, we concluded that Jeff's dish was the weakest of the three. His ceviche was limp and flavourless, not the sort of food anyone would associate with the Miami Dolphins. Up until now, I've enjoyed Jeff's complex, multi-faceted food, even if he is a little over-reliant on sorbets. But this dish was more suitable for a trio of ladies at a tennis match than a bunch of guys sitting down to watch a football game. If the sports competition in question had been
Wimbledon, rather than the Super Bowl, he might have won. As it was, he deserved to go home.

Make Melissa's Seared Duck Breast Dish

Get the recipe for Melissa King's winning new culinary creation: seared duck breast with farro, walnut miso, and pickled cherries.

Duck Breast, Walnut Miso, Pickled Cherries, Farro

Ingredients:

Duck breast
Salt
Pepper
1 cup Walnuts
1 Tbsp Red miso paste
1 Tsp Mirin
Rice vinegar
1 Tsp White soy sauce
Cheeries
Butter
Farro
Chicken Stock
Celery
Walnut Oil
Radishes
Yuzu
Chocolate Mint (to preference)

Directions for Duck
1. Season duck breast with salt/pepper
2. Sear on med-low on cast iron skin side down to render fat
3. Remove and let cool until medium rare
Directions for Walnut Miso
1. Blanch 1 cup walnuts in hot boiling water
2. Blend in blender w/ 1 Tbsp red miso paste, 1 Tsp mirin, 1 Tsp rice vinegar, 1 Tsp white soy sauce.
3. Blend until very smooth and then pass through chinois

Directions for Pickled Cherries
Cherries (slice/pit)
2 part Rice vinegar
1 part butter
To taste Sugar
Pinch of Salt

1.Boil and pour over cherries
2. Strain and reserve liquid. Mound pickling liquid with butter on the pick up to make cherry sauce

Directions for Farro
1. Boil farro in chicken stock for 1 hour until soft and bloomed
2. Strain farro
3. Mound farro with butter and chicken stock until it looks creamy
4. Season with salt

Directions for Shave Carrots
1. Shave celery (compress with walnut oil)
2. Shave radishes (compress with yuzu)
3. Chocolate mint (chopped)
4. Toss all with walnut oil, salt

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