Top Chef with Teanna: Season 1, Episode 8 - Wedding Bell Blues - Shrimp Toast with Scallop Mousse

Just like there is no "I" in team, there were no winners in Top Chef.

That sentence may not have made any sense, but it doesn't change the fact that this week, all of the cheftestants failed our beloved Tom Colicchio. 

This was the first time as viewers we saw the sadness and disappointment in Tom's crystal blue eyes. The cheftestants were asked to cater a commitment ceremony for Scott and Scott (yes) that would feed 100 people and consist of five courses with an Asian Flair, which included hors d'ourves that used prawns and a wedding cake for dessert, all within a $3,000 price limit. 

Oh, and the ceremony was the next day.

The remaining cheftestants would work together as a group, and the person with winning quick-fire dish would be in charge of setting the menu. Leanne won with her Shrimp Toast with Scallop Mousse.  

To make a long episode short, the chef's struggled on all accounts.  The chef's cooked through the night, which may have been their downfall. They were unorganized, the dishes were uninspired, and since none of them had any pastry experience, they decided to use a box mix.  "It is why God created Betty Crocker", Harold informed us. Yes, Harold, yes it is.

I'll never forget the moment when Tom walked into the kitchen and saw the multiple boxes of cake mix in the garbage. Tiffani explained their reasoning and Tom just smiled his pretty Tom smile and walked out of the kitchen.  Later, a guest would eat a slice of the cake that had a wedding surprise in it: an egg shell.

Overall, the guests and the judges felt that the dishes were uninspired. Tom said that he has had "better take out food from a place in NY" and a guest said "The salmon was USELESS!  I was all of a sudden at a bad convention - it might as well have been boiled chicken."

Ouch.

As per usual, Stephen spent most of his time in the front of the house, which ultimately, was the reason for his elimination from the show.  For one last time, let's take a gander at some Stephen gems from the episode:

This wedding cake had no potential whatsoever. I did not want to attach my name – even if I were to help – because, you know, mediocrity is not my game and I just didn't want to have anything to do with it.

A chef's responsibility is to delegate. He is a leader, he is a manager in the kitchen; no one took that role. No one, except for myself.

I needed to talk to some of the members of the hotel, and making sure that the EXECUTION – the foremost important part of this whole entire event – was intact.

Now that my role in this competition has finally come to an end I'm going to be a restaurateur, and that is my goal in life. I will probably influence the industry and raise the bar to a level of excellence that I don't think has been achieved yet to date in this country.

We're waiting for it, Stephen. With baited breath.

Because there were no winning dishes, I decided to cook the Quickfire winning dish - Leanne's shrimp toast.  

This was a stellar appetizer.  I baked them and then pan fried them instead of only frying them. At first bite, I wasn't sure if it was any good. But then I took another bite.  Then I grabbed another.  I had to stop myself after two, because these are addicting.  The combination of the shrimp with the salmon mousse was oustanding, and the chives, waterchesnuts, and sesame seeds provided great textural depth to the entire dish.  A definite keeper. 

Lee Anne's "Wong's Shrimp Toast"

Scallop Mousse
 1 lb. Scallops, cleaned

1/2 lb. Butter, softened to room temperature
Salt to taste
6 Tbs. Light Soy Sauce
6 Tbs. Shaoxing Rice Wine

1.      In a food processor blend the scallops and butter with a little salt until well homogenized. The mousse should be fairly smooth, no visible chunks of shrimp or butter. Be careful not to process too long, or the shrimp will begin to cook from the friction of the blade.

2.      Once the mousse has been formed, turn the food processor back on and add in the soy sauce and shaoxing. Process until well blended.

3.      Test the seasoning of the mousse by poaching a quenelle in simmering water. Adjust seasoning to taste (i.e. more salt, white pepper, more soy, pinch of sugar). Keep mousse refrigerated, but allow to soften before folding in additional ingredients.

Shrimp Toast

Scallop Mousse recipe (above), softened
3 lb. Raw Shrimp, small dice
2 cups Waterchestnut, small dice
2 cups Scallion, thinly sliced crosswise, whites and greens
Salt and pepper
1 loaf White Bread, denser and drier, preferably
Sesame Seeds, raw
Oil for deep frying

1.     Combine the softened mousse with the shrimp, waterchestnuts, and scallion. Mix well with a spatula. Test for seasoning by poaching a quenelle.

2.     Cut the crusts off the side of the bread slices, using half of the loaf (try to use the largest square shaped pieces). Cut those pieces in half. You should have small rectangles. Allow the bread slices to dry out a little at room temperature so the bread will stiffen up.

3.     Spread about 1/4 cup of shrimp mix onto each piece of bread. Using an offset spatula, pave the mixture smooth to cover the bread, evening off corners and sides. Mixture should stand a little less than 1/2" thick on the bread. Dip the finished pieces in sesame seeds (just the top). Use the offset spatula to clean the sides again. Refrigerate until needed. The shrimp toast may be frozen also.

      

        Preheat the oven to 350°F.  Bake the toasts for 7-10 minutes, or until the shrimp turns slightly pink.  Remove from oven. 

        Preheat the deep frying oil to 350°F. Deep fry the shrimp toast in small batches until a deep golden brown and the shrimp are fully cooked, about 3 minutes. Drain on towels, season with salt, serve immediately.

The toast goes in looking like this:

And comes out like this:

Not bad.

Next Week - I have to go a bit out of order because I am moving back to NY this week (YAAAAAAAAAAY!) so I am posting a Fig Tart from the finale.  This tart was so good, it deserves six postings. I still can't stop thinking about it. 

Comments

[Scootabaker]

I think I should make these simply because my last name is Wong. And well because I love all things shrimp. Even shrimp for breakfast. Dim Sum baby!

Can't wait for another dessert post!

-heather

[Tracey]

I remember that episode! It was a train wreck. Great job on the dish - it looks so good!

[Natasha - 5 Star Foodie]

The shrimp toasts look scrumptious! Excellent!

[Phyllis (me HUNGRY!)]

Fun to reminisce about Season 1 - probably still my favorite Top Chef season. And I LOVE Stephen, even though he's a teeny bit evil. That shrimp toast with scallop mousse sounds so luxurious, cute how they puffed up so nicely. So did you eat all those yourself or what? Now that you're moving closer, make sure you invite me over for the leftovers ;)

[Lauryn]

Wow...these look delicious!!! You are amazing!

[The Duo Dishes]

Fried, creamy scallops and bread...sensory overload. Those would be nice for a party.

[jenn]

These would be perfect appetizers!!! But, of course, you don't need a party to these little guys. From the top they look like little nuggets. Delicious!

[justine]

your toasts look wonderful!

[Jacque]

That looks awesome!! Wow, I want some right now and I'm full from dinner.

P.S. that episode sounds similar to last season's "Next Food Network Star"... or at least the part where they used box cake mix for the wedding cake.

[Eliana]

Perfection! You never disappoint!

[virus classification]

Shrimp belong to the group of crustaceans within the seafood, a food that has a low level in fat and calories compared to beef and chicken, beef or pork.

[virus classification]

Shrimp belong to the group of crustaceans within the seafood, a food that has a low level in fat and calories compared to beef and chicken, beef or pork.

[nfl jerseys]

Wow...these look delicious!!! You are amazing!

[cheap air yeezy]

Thank you for sharing life experience. We are in the same place where we can share your happiness. Thank you very much!

[Supra Skytop II]

They shall strive for this place of higher emotion. In so doing, they will experience great suffering, which will help them bring forth higher understanding

[super shoes]

You are mighty.Nobody loves like you, Lord. You are a mighty God. You are mighty.

[air max]

Green Leaf is excellent, imo.

[Taobao buy]

*Forget about stupidity, discover your ability.

[Christian Louboutin Pumps]

where you sit' - you are forming an image of your high school self, I am guessing, and that nasty old lech Frebbish is grabbing your breast when you are in asking homework advice during free period. My image

[MBT Shoes]

It's so nice to have you do all of the research for us. It makes our decision making so much easier!! Thanks.