The Dish: Top Chef -- Lemon grass beef served with a melon heirloom tomato salad
The Dish Archive: The Dish: Top Chef -- Lemon grass beef served with a melon heirloom tomato salad
The Chefs: Nikki Cascone and Dale Talde
2oz diced ginger
2oz diced garlic
4 oz mince lemongrass
2 pieces Thai red chilies
2 cups oyster sauce
1/2 cup honey
1/4 cup rice wine vinegar
1 cup olive oil
Add all ingredients in a food processor and puree until smooth then add olive oil.
Marinate meat for at least 4 hours and cook to desired temperature.
1/4 cup fish sauce
1 cup lime juice
1 clove garlic (finely chopped)
2 pieces Thai chili
3 Tbsp. rice vinegar
1/4 cup extra virgin olive oil
Mix all ingredients together well.
2 cups dice watermelon
1 cup honey dew melon
3 cups heirloom tomatoes diced
1/4 cup Thai basil
1/4 cup mint
1/4 cup cilantro
sea salt to taste
Add the melon, tomatoes and herbs with vinaigrette, mix well.
Place the salad on the bottom of the plate, next slice the cooked meat, and add on top of the salad.
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