"TOP CHEF" Recipe by: Michael Midgley

 

Ingredients:
12 eggs
12 tortillas
1 roasted chicken, meat removed and shredded
2 tomatoes, seeded and diced
2 white onions, peeled and chopped
1 bunch cilantro, leaved picked and roughly chopped
2 jalapenos, finely chopped
2 avocados, peeled and diced
3 tablespoons olive oil
3 tablespoons butter
Salt and pepper for seasoning
Sour cream for garnish

 

Directions:
1. Heat oven to 300F.
2. Wrap tortillas in foil and place in oven to warm.
3. In a small bowl, combine tomatoes, onions, cilantro, jalapeņo and 2 tablespoons olive oil. Mix well. Season to taste with salt and pepper.
4. In a small bowl, mix avocados with 1 tablespoon olive oil. Season to taste with salt and pepper.
5. Crack eggs into a large bowl. Whisk vigorously until smooth.
6. In a large skillet, melt butter over medium low heat. Add eggs and cook, stirring frequently, to desired firmness.
7. To serve: Remove tortillas from oven. Divide eggs and shredded chicken meat between the tortillas. Top with tomato salsa and avocado. Garnish with sour cream. Serve warm.

 

Note: if you don't want your breakfast too spicy, seed the jalapeņo before chopping

 

"TOP CHEF" Recipe by: Ilan Hall & Michael Midgley

Ingredients:
4 cups leftover risotto
2 soft shell crabs, cleaned and gills removed
2 cups small Shiitake mushrooms, stems removed and discarded
2 cloves garlic, finely chopped
2 tablespoons olive oil
3 cups chicken stock
1/2 teaspoon saffron threads
1 cup flour
1 cup buttermilk
1 cup tempura flour
1 teaspoon fresh thyme, finely chopped
1/4 cup Parmesan cheese, grated, plus more for sprinkling
Salt and white pepper for seasoning
2 quarts vegetable oil for deep-frying

Directions:

1. Preheat the oven to 350°F.
2. In a medium bowl, combine mushrooms, garlic and olive oil. Season with salt and pepper and stir to combine.
3. Arrange mushrooms in a single layer on a rimmed baking sheet. Bake for 15 minutes, or until tender. Set aside.
4. In a medium saucepan, combine chicken stock and saffron. Bring to a boil and remove from heat. Cover and steep for 20 minutes.
5. In a small bowl, combine flour, 1 teaspoon salt and 1/2 teaspoon pepper. Stir to combine. Spread flour mixture on a shallow plate. Spread tempura flour on a shallow plate.
6. In a large heavy bottomed pot, heat oil to 350°F.
7. While oil is heating: Dip crabs in seasoned flour, being careful to cover completely. Then dip crabs in buttermilk, then in tempura flour, being careful to cover completely.
8. Gently place crabs in oil and fry until golden brown. Remove from oil with slotted spoon and drain on paper towel lined plate. Season with salt and pepper.
9. In a large straight-sided skillet, combine risotto and 1/2 cup saffron stock. Cook over medium heat, stirring often, adding 1/2 cup stock at a time until mixture is creamy. Stir in roasted mushrooms, thyme and 1/4 cup Parmesan cheese.
10. Heat broiler in oven.

To serve:
Divide mixture between four oven-safe serving dishes. Sprinkle with Parmesan cheese and broil until golden brown. Top each dish with half of a soft shell crab and serve immediately.

This recipe is an excellent way to turn leftovers into an impressively elegant dish. Serves 4.