'Top Chef' Oscar recipes: Silver Linings Pasta, Zero Dark 'Tinis and more


Image Credit: Ben Richardson; Matthias Clamer/Bravo

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Twice Cooked Pork Belly with Crawfish Maque Choux, Inspired by Beasts of the Southern Wild — Josh Valentine

Ingredients for Crispy Pork Belly:
3 pounds fresh pork belly
1 onion, sliced
3 garlic cloves, chopped
1 cup tomato paste
1/4 cup salt
1/4 cup sugar
1 quart apple cider vinegar
1 quart ham stock

Combine onion, garlic, tomato paste, salt, and sugar. Rub over the pork belly and leave in refrigerator for two days. After two days, wipe of the rub and braise in a 200 oven for four hours. Cool to room temperature. Once cool, remove belly from the liquid and press between two weighted sheet pans overnight. Portion and deep fry at 375 until crispy.

Ingredients for the Crawfish Maque Choux
1/4 cup oil
9 cups fresh corn kernels
3 cups fresh corn juice
2 yellow onions, chopped fine
2 poblanos, chopped fine
1 jalapeno, chopped fine
6 garlic cloves, minced
2 cups heavy cream
2 ounces bacon, cooked and chopped
2 pounds crawfish tails

Fry corn in oil until slightly caramelized. Add onion, chiles, and garlic. Cook until softened. Add corn juice and cream and cook until thick. Fold in bacon and crawfish.

Serve in a bowl topped with Crispy Pork Belly and garnish with sliced green onions

NEXT: Argo

Silver Linings PlaybookBucatini & Spinach Bacalao Lemon, Chili Flake, Bread Crumbs, Shaved Botarga
Beasts of the Southern WildTwice Cooked Pork Belly with Crawfish Maque Choux
Argo: Lamb sausage and yogurt sauce
Life of PiSauteed Onaga (Hawaiian Ruby Red Snapper), Namasu, Black Garlic Puree, Tamarind Sauce
Pot-au-feu (“pot on the fire”)
Les Miserables
New York Strip, Radicchio, Juniper Berry & Blackberry Jus
Grilled Bacon and Cornbread Puree. Stove Pipe Hat Sauce
Django Unchained:
 Sweet Revenge
Zero Dark ThirtyZD30 cocktails

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