Top Chef All-Stars Exit Interview: Episode 9

I don’t care if Jimmy Fallon is some douchey talk show host now. I will always love him for always breaking character on Saturday Night Live. Fallon celebrated his birthday Top Chef style by tasting and judging dishes from our beloved crew of All-Stars.

Be ready to wipe your tears. A true character packed their knives this week.

(ed. note– Fabio was driving on the freeway to the airport during this call, and that, compacted with his strong accent lent itself to a fairly incomprehensible interview. Here’s my best interpretation of the Italian’s thoughts on getting the boot.)

You’ve been a very popular character with the Top Chef fans and family. What’s it like to be a part of the organization?
Fabio Viviani:It’s done much for me. It’s good exposure. We’re all looking for exposure, it’s the number one reason why we signed on. Bloggers need exposure…so does Top Chef, NBC, even Colicchio likes exposure. He doesn’t do this because he likes to judge a bunch of pirates.

Have you ever made a hamburger before?
No, no need for it. So now I guess I’m learning. I went to Richard and said “Blais, how do you make your burger?” I made what he told me to do. It doesn’t matter. Burger is a burger.

It was discussed last night that Richard keeps helping people out. What do you think of that?
Blais will do anything to win this competition. I don’t think he would go out of his way. He did help me out. I think Mike Isabella is a great guy. I think Angelo is a camel toe. He wears his pants a little too tight for my taste.

What do you think of Top Chef All-Stars? What was your favorite challenge?
Best of the best. Challenges harder, judges are tougher. Except for Gail, she’s always a sweetheart. Besides Restaurant Wars, it was the dim sum. Welcome to the land of opportunity, dim sum style!

There was a sort of back and forth with you and Anthony Bourdain. What do you think of him now?
I LOVE, put it in capitals, I LOVE him. He’s a fuck nut. I love him. He just said his one liner about the wrong guy. I talk to him after, I talk to his wife, they’re good people.

(Photo: Bravo)

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super bowl recipe: mini sliders

There are few things moreAmericanthan the hamburger and theSuper Bowl. The two are just meant to be together. And yet, if you’re having a crowd over for the big game, the last thing you want to do is have to slap a couple dozen patties on the grill and miss the game (or commercials).  I am a huge fan of prepping stuff beforehand, and it definitely sets a tailgating mood when you begin making hamburger patties at 10am. I use 90% lean ground beef, which can be a little tough to keep moist, but with these sliders, the stuffing and toppings help out in that department.

The ingredients, along with incredibly simple prep, are really what make these work. As for the toppings, I am all for homemade ketchupanduse it on many many things, but sometimes you need to up your game. This onion marmalade can be made beforehand and lasts about a week.

Ground Beef Sliders with Onion Marmalade or Tomato jam

Onion Marmalade

1 tablespoon butter,3 tablespoons brown sugar, 4 large onionsthinly sliced, 4 mincedgarliccloves, 2  tablespoons apple cider vinegar, 1/2  teaspoon salt, couple cranks offresh ground pepper

Melt butter in a large nonstick skillet on medium heat and then add sugar, cooking it until it dissolves. Add onion and garlic to pan. Cover and cook for about 25 minutes, until onions start to color and become tender. Uncover and add vinegar to onion mixture. Cook, uncovered, 10 minutes or until golden brown, stirring frequently, then add your salt and pepper and remove from heat.

Tomato Jam

Now I must  preface this by saying we made tomato jam during the summer with fresh tomatoes and it just isn’t the same when you use store-bought ones, but still a major step up from ketchup.

8-10tomatoes,roughly cut,1/2 c light brown sugar, 1/2habanero chili, finely diced (I leave a few seeds in), 4 whole cloves, 1cinnamon stick,1 tbspred wine vinegar, 2 tbspfresh orange juice.

The canning was a process but the jam itself just requires you to throw everything in a pot and let it simmer on low for 30-40 minutes until it looks like….jam! Profound, I know. (I do put the cloves and cinnamon stick in a tied-off coffee filter or cheese cloth so it is easier to fish them out.)

Sliders

Making these patties is incredibly easy and definitely reminiscent of the Play-doh burger maker I had when I was a kid. Each one should look  like a slightly overweight meatball. After prepping toppings, I  get my cast iron skillet good and hot on medium heat and cook the sliders for 2-3 minutes on each side.

For a special touch, I wilt some spinach on the stovetop, then put that in between two very small patties, along with some prosciutto and a slice of fontina cheese. Press the edges together, then cook this until the cheese is melted and you have a nice Maillard reactioncrust.

Serve the sliders on toasted brioche or any bread/roll of your choice and set out with the toppings and pickles, sliced onions etc…on the side so people can assemble whatever creation they like.

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