To help put the Seattle back in Top Chef: Seattle, Voracious is partnering with The International Culinary School at The Art Institute of Seattle to provide a local interpretation of the previous night's winning dish. Each week, two chef instructors will choose the best recipe from a pool of student submissions: This week's recipe was created by baking student Donald McCasland.
Top Chef contestants probably guessed they'd be cooking seafood when they boarded a boat, but last night's challenge required them to gussy up their surf with turf. Stefan and Sheldon, who prepared the judges' least-favorite dishes, chose the most conventional meats in the cooler; culinary student McCasland here suggests they should have skipped the pork and beef and focused on an indigenous protein.
For his raviolo filling, McCasland selected Dungeness crab and venison, a game meat which reliably pairs well with local berries and a bottle of Washington merlot.
1/2 lb AP flour
1/2 lb semolina flour
1. Combine dry ingredients on counter
2. Create well in the center. Place eggs in the well.
3. Using a fork incorporate the eggs into the flour mixture until it forms a sticky ball.
4. Knead the dough
5. Cover and rest the dough for 30 minutes.
6. Roll through a pasta machine to form dough sheets.
7. Fill with crab filling
8. Cover with another sheet of dough.
9. Cut into desired size using large ring cookie cutters seal with egg wash
10. Cook in salted boiling water.
6 oz. ricotta cheese
1 egg yolk
1/2 lb. Dungeness crab
1. Mince herbs
2. Combine all
3. Portion using approximately 2 oz scoop for raviolo
Venison loin, trimmed 3 -3.5 oz portion
1. Cut venison to 3 oz medallions
2. Marinate in oil, salt and pepper
3. Cook tournedo on grill
1. Lightly Sauté Blackberries
2, Deglaze with standard demi glace
3. Adjust Seasoning
2.5 oz foie gras
1. Score, season and sear
2. Garnish on venison