Home Cook Masters
Matt & I have been thoroughly enjoying Top Chef Masters this summer on Bravo (that's probably because it features our favorite celeb-chef, Rick Bayless, plus plenty of other excellent chefs). We never really watched the regular Top Chef, finding that it had too much petty bitterness, immaturity, etc. Top Chef Masters, however, is fascinating.
For those not familiar with the concept
, in each episode several chefs compete in two challenges, with amatures and professional critics judging the food. The challenges can be kind of random - making desserts that young Girl Scouts would like, cooking vegan/gluten-free/soy-free food, etc. Others dishes are more normal. At the end of each show, one person is declared the winner. That person then goes on to complete in later rounds.
Last night, we had our own little take-off of the show in our kitchen. We made our own version of Rick Bayless' tacos from his first Top Chef Masters episode. The original version was made with tongue (the challenge was all about cooking meat like that which most of us don't eat, and getting normal people at Universal Studios to eat it). His tacos went over great, so we figured they were worth a try.
Minus the tongue, of course.
Bayless put a version of the recipe online (check it out here). If you look at it even a bit, you'll notice a problem (other than just the tongue) -- it's good to make 100 tacos. Kinda overkill for just having one couple over for dinner. So, we improved a bit. But, it still tasted good!
Matt grilled the skirt steak (marinaded with the juice of 2 limes, a bit of olive oil, a handful of mexican oregano, grated garlic, and salt) and then we put it in with the other ingredients I'd prepared, including choriso, potatoes & onions. We served it with bacon crumbles, pickled red onions, limes, guacamole & cheese.
I figured the meal was a success when the friends who ate with us declared "I think this is Torchy's worthy" (referring to one of our favorite local taco places) and "I'm in my happy place right now."
For those not familiar with the concept
, in each episode several chefs compete in two challenges, with amatures and professional critics judging the food. The challenges can be kind of random - making desserts that young Girl Scouts would like, cooking vegan/gluten-free/soy-free food, etc. Others dishes are more normal. At the end of each show, one person is declared the winner. That person then goes on to complete in later rounds.Last night, we had our own little take-off of the show in our kitchen. We made our own version of Rick Bayless' tacos from his first Top Chef Masters episode. The original version was made with tongue (the challenge was all about cooking meat like that which most of us don't eat, and getting normal people at Universal Studios to eat it). His tacos went over great, so we figured they were worth a try.
Minus the tongue, of course.
Bayless put a version of the recipe online (check it out here). If you look at it even a bit, you'll notice a problem (other than just the tongue) -- it's good to make 100 tacos. Kinda overkill for just having one couple over for dinner. So, we improved a bit. But, it still tasted good!
Matt grilled the skirt steak (marinaded with the juice of 2 limes, a bit of olive oil, a handful of mexican oregano, grated garlic, and salt) and then we put it in with the other ingredients I'd prepared, including choriso, potatoes & onions. We served it with bacon crumbles, pickled red onions, limes, guacamole & cheese.
I figured the meal was a success when the friends who ate with us declared "I think this is Torchy's worthy" (referring to one of our favorite local taco places) and "I'm in my happy place right now."
posted by Becky Laswell at
9:56 AM
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