From the Chronicle Kitchen
Top Chef: The Quickfire Cookbook
9.30.09 | Peter Perez | Food and Drink, Weekly Recipes
To get you geared up for the holidays, here’s a winning recipe from Hosea, Season 5 winner, from the just-released Top Chef: The Quickfire Cookbook. Hosea says, “I have tried to take everything the judges have said to me during this competition as constructive feedback. You never stop learning. I have learned so much because of this experience… It was hands down the hardest thing I’ve done as a chef. I don’t wish that kind of stress on anyone!”
Post a comment about your favorite Quickfire Challenge from seasons past or Season 6 that’s airing now, and enter to win a copy of the book.
Hosea’s Paella
Season 5, Episode 6
Quickfire Challenge: Create a one-pot holiday meal.
Serves 4
2 skinless, boneless chicken breasts, (about 1 pound) cut into medium dice
Salt and pepper
1/2 cup olive oil
2 Spanish chorizo sausages, sliced into rings
1 red bell pepper, seeded and cut into strips
1 green bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
1 yellow onion, diced
4 cloves garlic, minced
1/2 teaspoon saffron threads
1 1/2 cups parboiled or Spanish short-grain rice
3 cups chicken stock, plus extra if needed
12 extra-large shrimp (16–20 count), peeled and deveined
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon minced fresh thyme
1 teaspoon minced fresh oregano
1 teaspoon minced fresh chives
3 teaspoons scallions, thinly sliced
Season the chicken with salt and pepper to taste. In a paella pan or large sauté pan, heat the oil over medium-high heat and brown the chicken and chorizo on both sides, about 3 minutes per side.
Reduce heat to medium. Add the bell pepper strips and onion and cook until softened, about 5 minutes.
Stir in the garlic, saffron, rice, and stock. Reduce heat to low, cover, and simmer until the rice is al dente, about 20 minutes.
Add the shrimp, herbs, and scallions. Cook until the shrimp are pink and opaque, and the liquid is absorbed, about 5 minutes more.
Season with salt and pepper and serve immediately.
Purchase Top Chef: The Quickfire Cookbook.
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Peter Perez
Senior Marketing Manager
I loved the Quickfire where the chefs had to create meals based on a single color. Very creative!!
My favorite was the junk food challenge where they had to make an amuse bouche out of $10 worth of stuff from a vending machine. There were some pretty delicious looking items, and then there was Michael’s snicker-bite with an askew cheese doodle! Awesome!
High Stakes all the way! Season 6′s quickfire where contestants rolled craps dice to get their number of ingredients was a fun way to bring Vegas into a quickfire.
even though they don’t actually COOK anything. i love the mis en place relay race. they get to show their skills, it is always impressive and everyone gets so fired up!
I really enjoyed the snails quickfire. I thought it was great that so few of the competitors had worked with them before and many were actually disgusted by them. But they came up with very interesting preparations regardless. I love it when the chefs have to really think about what they’re doing and figure it all out.
Hi Peter, when does the contest end?
still love the vending machine one, just because the chefs were so dumbstruck…and mikey’s version was just so awful that it was funny..
‘Contest’ ends/winner chosen next Wednesday 10/7…
CONGRATS go to Sharon. A copy of the book will be on its way to you shortly. Thanks for posting!