Top Chef, Season 9, Episode 4, Quickfire Challenge, Winner
1. In a stainless mixing bowl, mix coconut milk, lime juice, zest, sugar and lime leaves. Chill and reserve.
2. Sweat onion in vegetable oil and season with salt and garam masala. Cook until onions are translucent, chill and reserve.
3. Grill one apricot and corn until charred, but not cooked all the way. Dice grilled apricot and fresh apricot. Cut corn off cob. Mix, chill and reserve.
4. Roast ghost pepper on the grill until tender. With ?gloved? hands de seed the pepper and mince.
5. Mix apricots, corn, onions and ghost pepper.
Assembly:
1. In a bowl, place a small mound of ghost pepper and apricot mixture.
2. Pour coconut soup until half way up the ghost pepper/apricot relish.
3. Garnish with toasted almonds, cilantro, basil and olive oil. Finish with a pinch of Maldon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (836g) | ||
Recipe Makes: 1 | ||
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Calories: 1514 | ||
Calories from Fat: 1293 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 143.7g | 192 % | |
Saturated Fat 101.4g | 507 % | |
Monounsaturated Fat 26.5g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 246.8mg | 9 % | |
Potassium 1761.7mg | 46 % | |
Total Carbohydrate 64.7g | 19 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 58.6g | ||
Protein 16g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1514
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