Top Chef Boston Week 8- Chorizo and Mussels

It is week 8 on Top Chef and the competition is more than halfway over. Now that some of the weaker competitors have been eliminated, the quality of food if higher than ever. This week, the chefs had to cook using ingredients that the Judges selected while shopping at Whole Foods. Adam struggled with Judge Richard Blaise’s basket, but Doug made the winning dish, keeping it simple with mussels and chorizo. Continue reading Top Chef Boston Week 8- Chorizo and Mussels

Top Chef Boston Week 3- Working with Duck and Tea

It is week 3 on Top Chef Boston, and I have to admit, I was less than excited about their “cook with ball park food staples” challenge. Making a gourmet meal out of food found at the ballpark is something that is usually reserved for quickfire challenges, not the main elimination. As I watched the episode, I found myself not particularly drawn to any of the dishes. I was much more interested in the quickfire challenge’s use of infusing food with various types of tea. So for my challenge this week, I am going to give myself a little (a lot) of leeway. Gregory won the elimination challenge with a roast duck and a fresh herb salad (complete with peanuts- his ball park food of choice). For my personal challenge, I chose to honor both Gregory’s dish, and take on the quickfire tea challenge by smoking a duck breast with tea leaves, and creating my own herb and peanut salad. Continue reading Top Chef Boston Week 3- Working with Duck and Tea