Well (SPOILER, but not so much a few days after) Preeti Mistry was the Top Chef who had to pack her knives and go home, thanks to a bow-tie pasta salad that didn't knock anyone's socks off. Even though she said that if she were a food she would be "a green zebra tomato – extremely distinctive from all the others, a little hard on the outside, but pure love at the center,” her potto salad wasn't that distinctive, alas.
This week's Quickfire challenge was to make an amazing meal for 300 military personnel, with very rudimentary equipment, and very basic ingredients.
Gail Simmons said that "one dish that was not given enough airtime in the episode’s final edit, but which we praised liberally at the Judges’ Table, was Eli’s potato salad which accompanied Kevin’s excellent Georgia Braised Pork Shoulder." She commended the way these calssic dishes made the whole greater than the sum of their parts.
Other dishes that impressed were:
Eli's Yam Puree with Pistachios, Whipped Bliss and Bourbon Maple Syrup
Mattin and Bryan's Roasted Beef Strip Loin with Mushroom Demi-Glace and Cauliflower Gratin
Michael V and Mike I's Greek Salad with Cucumbers, Chickpeas, Olives and Olive Oil-Poached Shrimp. and the elimination winner was: Braised Pork Belly with Soy Mustard and Peanuts by Michael Voltaggio
Of the winning dish Gail said, "This is a dish I would expect to see, and have seen in some variation or another, on the menu in some of the country’s most progressive restaurants! It has lingered in my mind over the past few months."
So, if you liked the looks of the winning Braised Pork Belly try Slow Braised Belly Pork with Soy, Ginger and Garlic
If you liked the Potato Salad, try Potato Salad with Prosciutto
If you like the Braised Pork Shoulder, try Braised Pork Shoulder with Caramelized Onions
If you liked the Yam Puree try Mashed Sweet Potatoes with Leeks, Peas and Walnuts
If you liked the Roasted Beef Stip Loin, try Beef Daube with Wild Mushrooms
If you liked the Greek Salad with Shrimp, Try the Greek Salad Lunch Salad
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