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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:
Featured Recipes, Main Courses, Season 4
Tofu Steak Marinated in Beef Fat
Source: Dale Talde, Richard Blais, Top Chef Season 4
rate this recipe:
Tofu Steak Marinated in Beef Fat with Green Curry
Prep Time: two hours
Serves: 6
Directions:
Dale and Richard's recipe:
Almond-Cashew Crusted Tofu:
Render beef fat, press tofu in perforated hotel pan then marinate tofu in beef fat.
Almond Crust:
Mix all ingredients in bowl. Crust tofu with almond crust and roast in oven at 350 degrees for 10 minutes until hot.
Green Curry Sauce:
In a pan start with sugar and turn heat to medium-high to make a caramel, then add curry paste and toast. After curry has toasted then add remaining ingredients, except for coconut milk, fish sauce and lime juice. Sweat ingredients then add coconut milk and let simmer for half an hour. Strain and season with fish sauce and lime juice.
Crispy Eggplant:
Cut Japanese eggplant into half rounds. Bring 1 cup water to a boil and mix in some cornstarch to make a slurry, then remaining water. Season with salt and pepper then cool.
Bring oil to 350 degrees. Coat Japanese eggplant with cornstarch then coat in thicken slurry then in cornstarch again. Cook in oil for 5 minutes.
Chinese Long Beans:
Get cast iron pan hot and dry, then add oil, chopped garlic and long beans. Char and remove when soft. Then coat with sweet soy.
Finish plate dressed with herb salad.
Ingredients:
Dale and Richard's recipe:
Almond-Cashew Crusted Tofu:
8 oz rendered beef fat
2 pieces tofu, cut into 3 oz blocks
Almond Crust:
2 oz cashews toasted, microplaned
2 oz almonds
2 oz macadamia nuts
1T white pepper
3T coriander
Green Curry Sauce:
5 oz sugar
5 oz green curry paste
3 pieces onion sliced
3 oz lemongrass
3T coriander
9 pieces cardamom
4 pieces jalapeno, sliced in half
4 cans coconut milk
4 oz fish sauce
4 oz lime juice
Crispy Eggplant:
2 pieces Japanese eggplant
2 cups water
1 cup cornstarch
1t salt
Pepper to taste
1 gallon canola oil
Chinese Long Beans:
1 bunch long beans
4 oz extra-virgin olive oil
2 cloves garlic
3T sweet soy
TOP CHEF
Season 4 - Chicago
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Comments
Tabitha Elmore wrote:
I love the show and my kids and I always love to try the recipes. It makes us feel a little on the adventurous side.
posted on April 24, 2008 at 5:07 AM
likin' the Dale and Rich show wrote:
What's this herb salad thing? Is it just up to us to whip it up? Do you have some particular Asian herbs you'd like to recommend, like Thai basil, coriander...
posted on April 24, 2008 at 6:47 AM
Ron Curameng wrote:
After watching Dale & Richard's take on Tofu Steak marinated in Beef fat, I had to try this out. What an interesting concept of Tofu prepared almost the way southerners cook with Fat Back. LOVE IT!!!!!
posted on April 24, 2008 at 8:17 AM
Virginia Abel wrote:
I am addicted to this show and I watch this over and over.Just can not get enough.It makes me go to the store to try a recipe.
posted on April 24, 2008 at 6:38 PM
Pat Coleman wrote:
I want to try this but I was wondering about one ingredient. It says "4 cans coconut milk" in the curry sauce. Is that correct? What size? Seems like a lot?
Pat
posted on April 24, 2008 at 7:00 PM
Brad wrote:
I know Dale and Rich won... But I really wanted that yellow squash soup, "Yellow vanilla love" recipe : ( Even went out and bought some yellow squash today expecting the recipe for,"the best seasoned dish of the season so far", according to Mr. Colicchio. Can I get it? Can you post it? I've never wrote an email like this before. Hope it pays off. : )
posted on April 25, 2008 at 1:37 PM
Mouse wrote:
Go Dale! Go Pinoys! I love you!
posted on April 27, 2008 at 11:34 AM
Marcus wrote:
Watching the show Dale & Richard's take on Tofu Steak marinated in Beef fat it look good to eat, all I have to say is go Dale and Richard to me a'yall great chef.
posted on April 30, 2008 at 9:47 AM
Chris wrote:
Dale and Richard will be in the final 3, you heard it hear first.
posted on April 30, 2008 at 6:42 PM
Tammy wrote:
I love the show and watch whenever I can!
posted on May 17, 2008 at 6:31 PM
Antonius Momac wrote:
My HoneyBunny and I love Team Phat-Boy. These guys are the ultimate threat together. Made for great shows and a heavy weight challenge. I can't wait to try this recipe. This year's show has made me more interested in the actual recipes than the previous episodes. I'm really psyched that we, the fans get to try out the recipes. -Finally a better way to merge the Passive viewing and the (interactive) internet. -Shout out: Bravo!!!
posted on May 26, 2008 at 4:54 PM
Mike wrote:
I guess you were wrong Chris. You heard it here first
posted on June 1, 2008 at 1:45 PM
Justin wrote:
So no one here has tried this recipe? And you all do realize that none of the people on the show will read this, right? I'm going to try this recipe for my vegetarian sister (yes it involves beef fat, she doesn't eat meat not meat by-products) and I'll post how it turns out...that's kind of the point of a comment system on a recipe website.
posted on June 3, 2008 at 10:41 PM
Natalie wrote:
Note to Brad: You may already have already found that recipe for "yellow vanilla love"---but just in case---look under "Squash Soup with Vanilla Creme Fraiche." That was the "official" title of the "yellow-vanilla-love" recipe. These chefs make is look super easy on TV-----Good luck to you!
posted on June 12, 2008 at 12:57 PM
Kerry wrote:
I'm trying this tomorrow. I am making short ribs tonight and I plan on using the rendered fat from that to marinate the tofu overnight. I plan on grilling it tomorrow afternoon. I'm not telling anyone it's tofu!
posted on June 13, 2008 at 8:48 AM
Cardell wrote:
To Pat:
Coconut milk generally comes in a standard size can.
Also, will people post that have actualy tried the recipe?!
posted on June 18, 2008 at 7:34 AM