Search results
Results from the WOW.Com Content Network
Winner: Ippy of Team Giada (Pan-Roasted "Misoyaki" Chilean Sea Bass). Ippy was cited by the judges as having the best food and presentation, and was awarded a $20,000 Target gift card. Judges' Least Favorites: Malcolm (Caribbean-Style Jerk Chicken), and Michele (Stone Crab-Stuffed Lettuce Cups) of Team Bobby
4 (6 ounces each) fillets of sea bass, scaled and pin-boned; 1 tsp fresh grated ginger; 1 / 2 tsp grated garlic; 1 medium-heat red chili, seeded and sliced; 4 scallion, thinly sliced on the diagonal; 14 oz canned lima beans, drained and rinsed; 1 1 / 2 tbsp low-sodium soy sauce; 2 tbsp sake, mirin, or dry sherry; 8 cherry tomato, halved
Preheat the oven to 400°F. Rub the sesame oil over the sea bass fillets, top and bottom, then lay each one, skin-side down, on a large rectangle of foil or baking parchment.
Entrée: sea bass, Anjou pears, poblano peppers, saffron; Dessert: zucchini, chocolate-covered raisins, vanilla liqueur, peanut brittle; Contestants: Laura Cheng, Executive Chef from Chicago, IL (eliminated after the appetizer) Alex Rodil, Executive Chef from Miami, FL (eliminated after the entrée)
For premium support please call: 800-290-4726 more ways to reach us
For premium support please call: 800-290-4726 more ways to reach us
Entrée: salt-baked fish (whole bass), Meyer lemons, sandwich bread, (canned) beef ravioli; Dessert: rack of lamb, beet carpaccio, sea beans, frozen dinner (chicken-fried rice) Contestants: Rory Lee, Chef de Cuisine from Cambridge, MA (eliminated after the appetizer) Dawn Tyson, Executive Chef from Newark, NJ (eliminated after the entrée)
The fifth season of the Canadian reality competition show Top Chef Canada was broadcast on Food Network in Canada. It was an all-star edition of the Canadian spin-off of Bravo's hit show Top Chef. The program filmed in Toronto, and was hosted by Eden Grinshpan. [1]