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Is This the Bloodiest Last Chance Kitchen Ever?
This week's LCK is all about the beef!
We're halfway through the #TopChef competition and the Last Chance Kitchen challenges are getting tougher and tougher each week. This week, newly eliminated chef, Chad White faces returning LCK champ, Jason Stratton. Chad and Jason are tasked with creating a mouthwatering beef dish, but they only have five minutes to butcher their hunks of meat!
Who will Tom Colicchio declare this week's champion, giving them another chance at the Top Chef title? Watch now to find out!
Spoiler alert: Eyeballs and tongue INCLUDED!
Interested in making these meaty dishes yourself? You're in luck because Chad and Jason shared their delicious recipes with us:
CHAD MUTHA F***ING WHITE
Ingredients:
GRILLED BEEF CHEEK
CHILI CON CARNE OF TONGUE AND CHEEK , HUITLACOCHE PUREE, SOUR CREAM, CILANTRO AND SAL DE CHAPULINES.
1 COW HEAD
1 ONION
1 CAN HUITLACHOCHE
1 CAN TOMATO SAUCE
1 BUNCH CILANTRO
1 JAR AJI AMARILLO CHILE PASTE
1 JALAPENO
½ CUP RICE WINE VINEGAR
4 TBL LIME JUICE
1 BUNCH CILANTRO
1/4 TSP CORIANDER
¼ TSP CUMIN
½ TSP SAL DE CHAUPULINES
T.T. SEA SALT
2 TBL SPOONS SOUR CREAM
Directions:
STEP 1 REMOVE THE FOLLOWING:
EYES, TONGUE, CHEEKS
CHILI:
GRIND EYES, TONGUE AND 1 CHEEK ( SET ASIDE THE 2ND CHEEK ) THEN BROWN IN SAUTE PAN AND SEASON WITH CUMIN, CILANTRO, DICED ONION, JALAPENO AND SEASON WITH SEA SALT.
ONCE COOKED DOWN ADD AJI AMARILLO PASTE, TOMATO SAUCE AND WATER AND LET SIMMER TILL REDUCE INTO A CHILI LIKE CONSISTENCY.
GRILLED BEEF CHEEK:
SEASON THE OTHER CHEEK WITH SAL DE CHAPULINES AND BLACK PEPPER. GRILL TILL MEDIUM RARE AND LET REST.
HUITLACOCHE PUREE:
IN A SAUTE PAN ADD OLIVE OIL, ONION, CILANTRO, JALAPENO, LIGHTLY CARMELIZE THEN DEGLAZE WITH CANNED HUITLACOCHE AND WATER. BRING TO A BOIL AND PUREE IN BLENDER TILL SMOOTH.
Jason Stratton
Ingredients:
Grilled ribeye with pink peppercorn, pimenton, braised herbs and olives.
Directions:
1. Season 3" steaks generously with salt, crush pink peppercorn, pimento dulce and chopped thyme. Render trimmed beef fat with thyme, pimento & peppercorn.
2. Slice 1 red onion into thick slices, oil and grill till tender.
3. Grill steaks until medium rare and let rest.
4. Meanwhile wilt 1 cup pickled Italian parsley, 1 cup pickled basil leaves, ¼ c.
Mint w/ generous glue of good olive oil ½ c. chix stock, ¼ c. black olives (preferably empty with pits) with a generous squeeze of lemon juice. Toss in grilled onions. Season. Smother the steaks w herb/olie/onion salad.
5. Eat with your hands.
