home Archive Top Chef: All-Stars – Ep 11 – Breaking the Chef Code

Top Chef: All-Stars – Ep 11 – Breaking the Chef Code

Quickfire – Make some fried food for TV Food Personality Paula Deen. Not a chef, that’s a note from my wife. She is a fried food queen and even once fried up bits of butter. Yuck. Padma and her bad pants suit join Paula to sample some delicious deep fried food.

Antonia – Fried Avocado, Shrimp and Jalapeno, Grilled Corn, Tomato and Fried Herbs – Paula loooooves fried avocado. Antonia admits to frying far too many things. However, she also had a brain fart and forgot to plate a second dish for Padma. Which is a no-no, and apparently a disqualifier.

Dale – Fried Steak Wrapped Oyster with Egg Yolk Omelet, Parsley Tips and Chives

Blais – Fried Bacon with Fried Mayonnaise, Tomato and Cucumber Paula mocks Blais’ hair, which he says is made with duck fat and liquid nitrogen. This is not a heart smart dish. Fried bacon, “why not?”

Tiffany – Fried Chicken and Pickles, Honey Mustard Sauce with Cilantro and Cumin Salad.

Carla – Catfish with Dijon Mustard, Hushpuppies, Coleslaw with Maya Hot Sauce and Mint.

Mike – Fried “Chicken Oysters” with Mustard Gravy and Oyster Liquor. The chicken oyster is that little bit of chicken at the end of the thigh that sort of looks like an oyster. And it is totally Blais’ dish. LIAR! Mike says less is more and simple is better. So is cooking your own ideas, Mike.

Bottom Two – Dale’s flavors didn’t work and Carla’s hush puppies were “like spitballs.” HA!

Top Two…er…Three – Antonia’s dish was “hands down the best.” Paula threatens to come over, “put you over my knee and whip your cute ass” because she didn’t follow the rules. Blais, or Mr. Hairdo, was “out of this world.” And Mike’s Blais-inspired dish had great presentation and due to Antonia’s disqualification, Mike “earned” the victory. Boo!

Elimination – Pair up with an eliminated chef and make a Southern seafood dish for a New Orleans charity event. Paula and John will judge along with Tom and Padma.

Mike – Grit-Crusted Gulf Shrimp, Sour Cream and Chive Potatoes with Pork and Lobster Sauce. John thinks he nailed it on the head, and Tom thinks the flavors are all there.

Blais – Crispy Gulf Snapper with Pulled Pork and Citrus Grits. John was worried when he read the menu but was pleased to see it really worked. Tom found it to be seasoned nicely, and not aggressively spicy. Jonathan Waxman was there too and liked the grits, even if Carmen Gonzalez didn’t care so much.

Carla – Fried Grouper with Collard Greens and Chow Chow Pico. Paula really didn’t care for the grits. Tom found it to have too much hot sauce and John added it was too salty. Her attempt at redemption for the Quickfire has gone away. Bye, redemption.

Tiffany – Honey-Glazed Shrimp, Grits with Jalapeno and Cheese, Shellfish Sauce. John thought the glaze was good, but you couldn’t taste the shrimp. Paul wasn’t a fan of the sweetness, and Tom found the shrimp overcooked and was not a fan of the glaze.

Dale – Amberjack Stew with Andouille Sausage and Potatoes, Creole Mustard Crouton. Padma has a couple of pieces of undercooked potato. Tom said there was way too much mustard on the crouton and John thinks once you ate the crouton the whole dish was ruined. Although he did make some random cute girl’s lips tingle, so he has that going for him, which is nice.

Antonia – Blue Crab Cake, Corn, Jalapeno and Andouille Relish with Crab Broth. John liked it and its delicate balance. Tom was a fan of the sauce.