Cookbook Features Tasty Top Chef Recipes

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The number one food show on cable TV presents the ultimate guide to becoming a Top Chef. This cookbook and culinary primer in one features recipes from all six seasons of the show and season one of Top Chef: Masters, along with insider techniques from everyone’s favorite contestants and judges. Covering everything from knife skills to sauces and sous-vide, How to Cook Like a Top Chef teaches aspiring chefs what it takes to be a star in the kitchen. Packed with exclusive content-including a foreword by Top Chef: Masters winner Rick Bayless, original recipes from contestants, behind-the-scenes interviews, juicy trivia, and tons of tips and tricks-this volume is as indispensable on the cook’s countertop as it is essential reading for Top Chef fans. Here’s a sample recipe.

Bryan’s Pork Chops with Lemony Greens Season 6, Episode 5 Elimination Challenge: Prepare a lunch dish for cowboys on a ranch using fire pits and limited supplies.

Prep time: 1 hour
Serves 4
Pork Chops
4 center-portion pork loin chops, about 5 ounces each
2 teaspoons Maldon sea salt
1/2 cup olive oil, plus more for rubbing
1 tablespoon coarsely ground pepper
1/2 teaspoon smoked paprika
1/2 teaspoon cumin seeds, crushed
12 sprigs fresh thyme
2 sprigs fresh rosemary
2 cloves garlic
1 shallot, sliced
1 tablespoon unsalted butter
1/3 cup diced red onion
2 large bunches dandelion greens, escarole, or chard, rinsed well and
Grated zest of 1 lemon
Salt and freshly ground pepper
Soft Polenta (below), for serving (optional)

For the Pork Chops
Season the pork chops with the sea salt. In a large baking dish, combine the 1/2 cup olive oil with the pepper, paprika, cumin, thyme, rosemary, garlic, and shallot. Mix well. Add the pork to the marinade, turning to coat.

Cover with plastic wrap and marinate in the refrigerator for at least 4 hours and up to overnight.

Preheat a grill or broiler to medium-high. Remove the chops from marinade and pat dry thoroughly with paper towels. Rub each chop with olive oil. Arrange the chops directly over the fire or under the broiler about 4 inches from heat source, and sear for about 2 minutes on each side. Move the pork away from the direct fire and continue cooking until a meat thermometer inserted in the thickest part registers 150°F.

Remove from the grill, cover with aluminum foil, and let rest for 5 to 10 minutes.

For the Greens
In a sauté pan, melt the butter over medium-high heat. Add the onion and sauté until golden, about 10 minutes. Add the greens and lemon zest and sauté until the greens are wilted, about 10 minutes. Remove from the heat and season with salt and pepper to taste.

To Serve
Mound a portion of greens on each plate. Place a pork chop on top of the greens. Pass polenta at the table, if you like.

Soft Polenta
5 cups milk or water
1 cup coarse polenta
4 tablespoons unsalted butter
Salt and freshly ground pepper

In a large saucepan, bring the milk to a boil over high heat. Gradually whisk in the polenta. Reduce the heat to low and continue stirring until the polenta is thick and pulls away from the sides of the pan, about 40 minutes.

Stir in butter and salt and pepper. Add optional seasonings such as herbs, cheeses, and/or lemon zest.
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