Top Chef is Back in Boston- and I am Starting My New Challenge with Haitian Stewed Chicken

As far as cooking shows go, Top Chef is by far my favorite. Each season, it seems like the caliber of contestant talent gets more impressive. I also love the inventiveness that is showcased on the show, the expertise that Gail Simmons and Tom Colicchio bring to the Judge’s Table, and seeing a new city’s culinary culture featured each week. But I have always felt intimidated by the dishes the cheftestants make, like they are too complicated to recreate. Probably because these are chefs trained at fancy culinary schools and under some of the most well known chefs in the world. But when I really think about it, I shouldn’t be. A lot of the cuisine made on the show is prepared in a few hours, for a few hundred people. Tom Colicchio frequently talks about the importance of keeping food simple, and using a few quality ingredients to highlight flavor. I mean, the chefs all shop at Whole Foods. I should have just as much access to the products they are using, so why can’t I make those same dishes?

So that is what I am going to do. Every week, after watching the show, I am going to pick one dish that someone has made, and make that dish myself. In week one, as I was watching the show, I felt myself gravitate towards two dishes. Mei’s congee with caramelized pork, and Gregory’s Haitian stewed chicken with fried bananas. Mei’s dish won, and sounded delicious. I’m going to come back to that one, but for my first dish, I decided to start with Gregory’s runner up dish.  Continue reading Top Chef is Back in Boston- and I am Starting My New Challenge with Haitian Stewed Chicken