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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses, Season 4
Pepper Jack Cheese Souffle
Source: Erik Hopfinger, Top Chef Season 4
rate this recipe:
Pepper Jack Cheese Souffle with Avocado Sour Cream, Black Bean Puree & Salsa
Prep Time: 45 minutes
Serves: 6
Directions:
Souffle:
In pot of salted water, boil potatoes. Meanwhile, heat cream. When potatoes are done, place in food mill or ricer with cream, salt and pepper. Separate eggs and add yolks to mixture, then cheese. Whip egg whites to stiff peaks.
Sour Cream:
In food processor, add avocados, cilantro, limejuice, sour cream, salt and pepper; blend until smooth.
Fire Roasted Salsa:
Toss tomatoes, jalapenos and onion in small amount of extra-virgin olive oil. Place on grill and char hard. In blender, add tomato mixture, limejuice and remaining extra-virgin olive oil; blend. Season with salt and pepper.
Black Bean Puree:
Heat black beans then add to blender with chicken stock, green onions and taco seasoning; puree. Add 2 to 3 chipotle peppers; season with salt and pepper. Use corn tortilla to assemble ingredients.
Ingredients:
Souffle:
6 russet potatoes, peeled, cut
1 cup cream
Salt and pepper to taste
6 eggs
1lb pepper jack cheese, grated
Sour Cream:
4 avocados
1 bunch cilantro
2 limes, juiced
1/2 tub sour cream
Salt and pepper to taste
Fire Roasted Salsa:
6 Roma tomatoes, halved
3 jalapenos, halved
1 white onion, sliced into rounds
1/4 cup extra-virgin olive oil
3 limes, juiced
Salt and pepper to taste
Black Bean Puree:
2 cans black beans
1/2 cup chicken stock
1 bunch green onions
1 pack taco seasoning
1 can chipotle peppers
Salt and pepper to taste
6 corn tortillas
TOP CHEF
Season 4 - Chicago
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