Last Chance Kitchen Recipes: Episode Three

Reigning Last Chance Kitchen champ, Garret takes on newly eliminated chef, Grayson in this week's Last Chance Kitchen. Find out who moves on to next week's LCK and check out their yummy recipes below...

Ingredients:

1 branzino
1 cup crispy broad bean
2 ea tomatillo
Salt and pepper
2 lemons
1/2 cup flour
2 eggs, whisked
1 shallot

Directions:

Step 1: Zest lemons & pulse in Robot Coupe with crispy broad beans, season with salt.
Step 2: Butch cue fish with filets, pat dry, season with salt, dredge with flour, then immerse in whisked eggs, and press onto nut zest mixture.
Step 3: Cut tomatillo into bite size pieces, mince shallot & season both with lemon juice, olive oil & salt.
Step 4: Cook breaded fish on medium high heat until dorado and the fish is done, about 140 degrees.

Ingredients:

½ 16/29 – shrimp, peeled, tail shell left on, deveined
1 small pork loin
2 Coconuts (harvest water & scrap young part) Evo toasted
Sauce
2T sugar
1T apple cider vinegar
1C coconut water
salt to taste
Candied Ginkgo Nuts
¼C Gingko nuts, shelled & cut in half
3T Sugar
1/8t. Cayenne pepper
1/4t Salt
Garnish
1T Mint
1T Cilantro
1T Scallion

Procedure:
Season shrimp with salt 7 pepper, then grill. Season pork loin with salt and pepper, then sear on all sides. Let rest before cutting.
Cut coconuts in half, keep water in a separate container, harvest the young coconut flesh, reserve.
Sauce – To make the sauce caramelize the sugar then add the apple cider vinegar and coconut water. Reduce until the sauce is nape, then season with salt.
For the nuts – shell and cut in half, fry in a 325 degree fryer. Fry until golden brown, remove and season with salt. Meanwhile caramelize the sugar.
Add the fried nuts and season w/cayenne pepper and salt reserve.
Assembly – Slice pork loin, place on plate and fill in with shrimp. Season coconut flesh with evoo and place in clumps on the plate. Sauce the shrimp and sliced pork loin. Garnish with fresh herbs and gingko nuts.