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Video: ‘Top Chef’ judge whips up delicious seafood recipe

  1. Closed captioning of: ‘Top Chef’ judge whips up delicious seafood recipe

    >> 8:52. bravo's top chef kicks off it's 11th season tonight. contestants are heading to new orleans . a city known for great cusine.

    >> they brought a little southern flair with them. i think i watched all ten seasons and i don't want anything to change but there's differences this time.

    >> there's a few differences but, you know, we kept the essence of the show. so i don't think you'll be disappointed at all. we were very excited to be in new orleans . in fact, tom is going to make you this wonderful dish with a lot of seafood.

    >> it's a scam. you get to spend all this time in new orleans and you call it work.

    >> you got a nice place too. i got to get in on some of that. what's interesting about new orleans , we all know about the gumbos and all of that stuff but what most people don't realize is there's a real vibrant vietnamese community.

    >> yes, there is. we would eat it often after the show. we have judges table which takes a long time so we would eat it every night.

    >> this is inspired from some of the things we have there. pepper, ginger, scallion and then we have squid.

    >> what are we making.

    >> calamari.

    >> we just toss it in the oil and it gets hot.

    >> no, no, no --

    >> usually it's me that gets in trouble.

    >> rice.

    >> a little bit of fish sauce there and then some chicken stock .

    >> now he put some scallion, there's some ginger, there's a little bit of a cinnamon stick in there. there's pepper as well. those are pretty much the flavors of vietnamese cooking. you could make this dish with other spices or just curry powder and it would be a completely different dish.

    >> what if seafood wasn't your cup of sea.

    >> you could do a vegetarian one.

    >> the longer it cooks the better it gets.

    >> slow and low. so it's still simmering away and when we finish it, it cooks for about 20 minutes . about 17 minutes in add the shrimp and add the crab.

    >> 17 minutes.

    >> then at the very end we finish it with chopped basil, more scallion top, more and peppers and grating of lime.

    >> that's it.

    >> let's just real quickly some dessert, new orleans style.

    >> yes, come back here.

    >> i will show you the most easy dessert in the world.

    >> what's it called.

    >> berries and cream with a liquor made from blackberries and raspberries but i'm using these too. you stir this in and once it dissolves you'll add it and if you're worried about serving alcohol in a dessert, the alcohol will burn off so you don't have to worry. you can just leave it out.

    >> that's not a selling point for me.

    >> you can add more alcohol.

    >> okay.

    >> and then i'm also going to add a couple of bay leaves because i think they add a beautiful nice aroma.

    >> then you're going to cook that down.

    >> you're going to cook that down. it's going to cook for 12 or 10 minutes and that's it. what's great about this is if you do hot berry sauce over frozen yogurt or ice cream it will all

TODAY recipes
updated 10/1/2013 5:34:50 PM ET 2013-10-01T21:34:50

Recipe: Seafood rice

  • 1 bunch scallions, finely chopped, white and green parts separated
  • 1 garlic clove, finely chopped
  • 1 cup Spanish short grain rice
  • 2 cups water or chicken stock
  • 1/2 lb. shrimp, cleaned and deveined
  • 1/4 lb. calamari, cleaned and chopped into 1/2 inch rings, with tentacles
  • 1 lb. clams in shell
  • 1/4 cup crab meat
  • 2 Fresno chilies, finely chopped
  • 1 lime, cut into wedges
  • 1/4 cup cilantro, leaves only
  • 1/4 cup basil, julienned
  • Extra-virgin olive oil
  • Salt and freshly ground pepper

Scrub and rinse the clams. Soak in a large bowl of cold water for 5 minutes. Drain thoroughly.

Sweat the scallions, garlic and 1 Fresno chili in about 2 tablespoons of extra-virgin olive oil over medium heat for about 5 minutes or until softened. Toss the calamari in extra-virgin olive oil and add to the pot along with the clams. Add the rice and water or stock, and cover until cooked, about 15 to 20 minutes, according to the variety of rice you’re using.

About 3 minutes before rice is done cooking, add the shrimp and crab. Discard any clams that do not open. Add the scallion greens, the remaining Fresno chili, cilantro and basil and a splash of lime. Season with salt and pepper and serve.

Serving Size

Makes 4 servings

Recipe: Chambord berries with ice cream

  • 1 pint strawberries, hulled and sliced
  • 1/2 pint raspberries, rinsed and picked over
  • 1/2 pint blueberries, rinsed and picked over
  • 1/3 to 1/2 cup sugar, or to taste
  • 1/2 cup Chambord liqueur
  • 8 scoops frozen vanilla yogurt or ice cream

In a saucepan combine the strawberries, raspberries, blueberries and sugar, bring mixture to a simmer over moderately low heat, stirring gently, and simmer until sugar begins to dissolve. Add the liqueur and simmer, stirring occasionally, for 3 minutes.

Arrange ice cream in 4 serving dishes and immediately spoon hot sauce over.

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