Latin Lunch

July 23, 2007

Hi everyone, its Chef Josie and I’m back! WOW! So how about this new season of “Top Chef?” So exciting! Being a Miami native I was excited to see what the chefs would pull out of their magic toques for this “Latin” challenge. I remember growing up in South Florida and the foods that stand out in my mind forever and always are medianoche sandwiches, croquettes de jamon, pastelitos de guayaba y queso, empanadas de todo sabores (pockets of any flavor you want) and for sure the Cuban comfort staple picadillo!

So this challenge hit home and I’ll be honest, my expectations of this season’s chefs are pretty high! So onto the Quickfire challenge: frozen pie crust! My lovely Chef Dale, I understand your grief but let me tell u gurrrrl its much better than a roll of quarters and a vending machine!

So many ideas came to my mind. I mean, you have 90 minutes and a frozen shell that you can fill, bend, mold, wrap and shape into anything you want. Doesn’t seem so difficult, right? Wrong! Like true “Top Chef” style the simplest of challenges can become more difficult than imagined, but only the chef who can relax and let their mojo flow will prevail!

So right out of the blocks we know it couldn’t be Hung -- sorry brother but you’re slightly a FREAK. Now, don’t get me wrong, I think many of your earlier dishes were quite sophisticated, elegant even, but as of late what is going on? My boy, Chef Joey, it was so nice seeing you just do your damn thing! I find myself so envious of the amazing pantry available to the chefs this season -- go Chef Lee Anne! Ok, so enough of the obvious penthouse, hot tub and pantry envy I keep displaying and onto the nuances of this challenge.

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