Before kicking off the final elimination challenge onthe season finale of Bravo's Top Chef: All Stars L.A., host Padma Lakshmi noted that Melissa King "has more wins than any other competitor in the history of Top Chef.” Little did she know, Melissa would go on to add two major wins to that list: the titles of this season'sFan Favorite and Top Chef.
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Throughout the season, Top Chef fans have had the chance to vote for their favorite cheftestantsto not only give one the title of Fan Favorite, but award them$10K furnished by S. Pellegrino® Sparkling Natural Mineral Water.
With the Fan Favorite winofficially under her belt, Melissa has a clear plan for where the prize money will go. "If I win, I pledge to donate 100% of the $10,000 prize money towards charities and experiences that I feel most passionate about — being an ally to our BIPOC/LGBTQ community for black lives matter, fighting anti-asian racism during COVID, and supporting my LGBTQ youths for pride," she wrote in a June 11 Instagram post before the voting had closed."Please visit these organizations to learn more and donate if you can."
In the post, Melissa tagged Black Visions Collective,Asian Americans for Equality, and The Trevor Project. In a separate post reiterating her commitment to donate to the organizations if she won, she also tagged the Asian Youth Center.
After an incredible season filled with mouthwatering dishes, Melissa is sharing the recipe she whipped up to win theelimination challenge of creating,as Padma put it,"the best progressive four-course meal of your life."
Char Siu Octopus, Fennel Salad Squash Agnolotti, Chili Oil, Shiso Squab, Porcini, Fermented Black Bean Hong Kong Milk Tiramisu
INGREDIENTS
Char Siu Glaze
1/4 Cup Soy Sauce
2 TB Hoisin
2 TB Oyster Sauce
2 tsp Five Spice Powder
1 TB Ginger, minced
2 Garlic cloves, minced
3 TB Sugar
Octopus
Pressure Cooker
1 Octopus, large, remove beak
1 Bottle of Red Wine
3 Thyme Springs
3 Garlic Cloves
1 Onion, halved
1 each Bay Leaf
5 each Whole Peppercorns
Fennel salad
3 TB Lemon Juice
1/4 Cup EVOO
1 each Shallot, minced
1 bulb Fennel, shaved thin on mandolin
Handful of Arugula
Squash Agnolotti
2 cup butternut squash or pumpkin, thinly sliced
2 shallots, thinly sliced
2 cloves garlic, thinly sliced
2 cups "00" Flour
8 Egg yolks
1 TB EVOO
1 tsp Chili Oil
2 leaves Shiso, chopped
Squab, Porcini
10 each Squabs, breasts and legs
5 each Porcini
1 cup EVOO
1 cup EVOO
1 smashed garlic clove
2 sprigs of thyme
Fermented Black Bean Sauce
10 each - Roasted Squab Bones
2 Quart - Dark Chicken Stock
1 Cup - Port Wine
1/2 Cup - Red Wine Vinegar
3 each - Shallots, thinly sliced
2 each - Garlic cloves
2 sprigs Thyme
1 tsp - Fermented Black Beans
Hong Kong Milk Tea Tiramisu
6 Egg Yolks
3/4 Cup Sugar
2/3 Cup Milk
2 tsp Tea Powder
1 Cup Heavy Cream
1 tsp Vanilla extract
1 Pound Mascarpone
1/2 Cup Brewed Milk Tea (Black tea with condensed milk)
2 TB Rum
2 Packet of Lady Fingers
Milk Chocolate Bar, grate on microplane
INSTRUCTIONS
Char Siu Glaze
1. Place all ingredients into a pot and heat on medium heat until it thickens and reduces, about 10 minutes. It should be a glaze.
Octopus
1. Place all ingredients into a pressure cooker, close the lid and place on high. Bring up to pressure and pressure cook for 8 minutes, then release pressure. Check the octopus and add an additional 5-10 minutes, depending on the size of the octopus. It should be tender when pierced with a fork.
Fennel Salad
1. Whisk lemon, shallots, salt and pepper in a bowl and slowly drizzle in EVOO to emulsify. Toss fennel and arugula with vinaigrette.
Squab
1. Season squab on both sides with salt, pepper, and five spiced powder. Grill skin side down on medium heat until caramelized and crispy. Turn over and grill for an additional 30 sec - 1 minute until the breasts and legs are cooked to medium.
Porcini
1. Place porcinis into a pan and cover with EVOO, salt, pepper, garlic and thyme. Slowly cook at 300F until the porcini is very tender, about 30 minutes. Remove from EVOO and portion.
Fermented Black Bean Sauce
1. Reduce shallots, red wine and port wine. Add stock, bones, thyme, garlic. Reduce on low until it is 1/4 in volume and skim off fat. Add black beans and simmer for additional 15 minutes. Strain well.
Hong Kong Milk Tea Tiramisu
1. Whisk egg yolks, sugar and milk over medium heat until it thickens. Cool egg mixture. Once it has cooled, add mascarpone to egg mixture and whisk on high until fluffy, about 5 minutes. Add rum and tea powder. Brew black tea and sweeten with condensed milk and soak lady fingers in one layer in a dish. Add a layer of tea mascarpone cream and add 2nd layer of soaked lady fingers. Whisk heavy cream and vanilla to peaks, do not overwhip. Add 2nd layer of tea mascarpone cream and layer with whipped cream. Top with microplaned milk chocolate.
