Four Recipes from Top Chef Contestant Tiffany Derry

Zoomer | December 2nd, 2010


Click through each page for recipes from Tiffany Derry executive chef at Go Fish Ocean Club in Dallas, Texas.

Red and Gold Beet with Ashed Chevreaux

10 yellow beets, about 2 ¼ inches in diameter
10 red beets
1 qt beet juice
¼ Cup red wine vinegar
Extra virgin olive oil for roasting beets
Kosher salt
Pepper
1lb Ashed Chevreaux, or any other ashed goat cheese at room temperature, cut into small 1oz portions
8 oz micro beet greens
Large package of water crackers

Preheat oven to 300*F
Heat beet juice to a simmer in small sauce pan cook until large bubbles are forming on the top. Add red
wine vinegar and reduce until the liquid is syrupy. Pour into a small squeeze bottle.
Wrap yellow and red beets separately in foil, tossed with oil, salt and pepper. Roast for 1 ½ to 2 hours
or until tender.
Peel cooked beets. Cut the each yellow beets into twelve 1/8 inch slices, then cut them with a cutter
into 2 inch rounds.
Cut each red beet into 36 batons 1/4in thick. Season with a little oil, salt and pepper.

Presentation
Place a water cracker in the center with a dot of beet glaze.
Then place a round of yellow beet on the water cracker.
Toss 6 red beet batons with beet glaze. Lay red batons side by side on top of yellow beet .
Then layer another slice of yellow beet.
Lay wedge of cheese over each slice.
Toss micro beet greens with oil, red wine vinegar and salt and pepper
Place microgreens atop cheese layer.

Crispy Pork Salad

Pork Salad Dressing
1 cup champagne vinegar
2 birds eye chilies
1tsp red pepper flakes
2tbls basil, chopped
2tbls mint, chopped
2 tbls cilantro, chopped
Sprinkle salt and pepper
2tbls sugar
1 tbls fish sauce
1 ½ c olive oil

Whisk until emulsified. Set aside.

Pork Belly
10 lbs Pork Belly
Salt
Pepper
Allspice
Chinese 5 spice
1. Sprinkle generously on all sides of pork.
2. Simmer pork until tender. Will take about 2 hours.
3. Remove, cool and cut into large dice and reserve.

Garnish
2 lbs baby arugula
1 lb mint , picked not chopped
1 lb basil, picked not chopped
3 each cantaloupe, large dice (same as pork)
Watermelon rind only, cut into small dice
1 cup toasted sesame seeds
2 lbs cornstarch, for dusting

Equipment
6 mixing bowls
plastic spatula
2 slotted spoons
deep fryer
2 large stockpots
3 cutting boards
2 wire whisks

Striped Bass “Jerk,” Yams and Cabbage

10lbs  fresh striped bass filets, skin on

3 tb allspice

1 tsp nutmeg

5 cloves garlic

2 bunches cilantro

¼ cup ginger

½ cup soy

2tb cumin

1tb paprika

2 bunches parsley

1 cup packed basil

½ cup packed mint

3 ea habanero

1 cup green onion, chopped

3 ea lime

1 tb tamarind

½ cup mango

10 large yams

5 lbs brussels sprouts

8 oz. chives

Fata paper (From J.B Prince) 100 sheets

15 portions

Pineapple Upside-Down Cake, Caramel Cardamom Ice Cream

Pineapple Upside-Down Cake
4.5 tsp honey
12 oz. butter, room temperature
1.5 tsp dark rum
3 cups light brown sugar
1 tb salt
1 tb vanilla extract
3ea pineapple, small chunks

1. Cream everything together and press into pan.
2. Press pineapple into sugar mixture.

4 cups cake flour, sift
6 tsp. baking powder
12oz. butter, room temperature
1.5 cup sugar
1.6 tsp vanilla extract
6 eggs
1.5 cups milk

1. Cream butter and sugar mixture together. Add everything together except for milk and eggs.
2. Add eggs in one at a time, and then milk.
3. Pour batter over pineapples.
4. Bake at 350 for about 30 minutes or until fully cooked.

Caramel Cardamom Ice Cream
2 vanilla beans, scraped
1 cup sugar
1/3 cup water

2.25 cup heavy cream
20 pcs. cardamom, toasted
2.5 cup milk
12 egg yolks, or 3/4 cup pasteurized egg yolk

1. Make caramel with sugar, water, vanilla.
2. When caramel is done, add cream and cardamom.
3. Add milk and simmer.
4. Temper egg yolks. Crème Anglaise.
5. Cool down and put in ice cream machine and freeze according to manufacturer’s instructions.