Congrats to Chef Suzanne Tract! Both of your dishes were a raving success; the season 2 cheftestants loved your crispy shallots and Dr Pepper aioli (can I get the recipe?!) and the Critics and Lost folks really enjoyed your entree of boar and uni risotto. I think a lot of non-LA viewers were not familiar with you or your work, and now we are in awe of your culinary prowess. We look forward to seeing you in the later battle.
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Fried Shallot Rings with Dr. Pepper Aioli
ReplyDeleteIngredients
AIOLI
1 egg yolk
1/2 cup salad oil
1/2 cup olive oil
3 ounces mixed micro herbs
1 teaspoon lemon juice
1-2 strips beef jerky, shredded
Dr. Pepper, reduced (simmer on stove until the Dr. Pepper becomes thick and syrupy)
FRIED SHALLOT RINGS
6 shallots, sliced in rings
1/2 cup rice flour
1/2 cup all purpose flour
1 snack bag Cheetos Flamin’ Hot, ground with fleur de sel
1 1/2 cups buttermilk
1 teaspoon spicy soup beef mix
1 snack bag Fritos, ground
Salt and pepper
Canola oil
Directions
AIOLI
Blend or whisk all ingredients together beginning with the first ingredient listed. Aioli must be used within 8-10 hours as it will go bad. Keep refrigerated.
FRIED SHALLOT RINGS
Put the buttermilk, a couple of pinches of salt and pepper in a medium sized bowl. Add the sliced shallot rings. In another bowl, mix together the flours, ground Cheetos, soup mix, and ground Fritos. Dredge the rings in the flour mixture. Fry in a deep fryer until crisp and golden brown. You may also use a deep pan by heating 3 inches of oil and then frying the rings.
© 2009 Suzanne Tracht
I loved this episode. Wylie and Graham were adorable, but Suzanne calmly and quietly blew them away. Even after she won the quickfire, no one was saying, "Oh, look out, she's serious...."
ReplyDeleteI think even Suzanne was surprised that she won.