Fail to the Chef

July 26, 2010 at 7:46 PM (Uncategorized) (, , )

Wednesday marked the 6th episode of Top Chef DC, a season of Top Chef I was anticipating the start of more so than any other season.  There are the obvious reasons like the fact that I used to call DC home, but I also though that, perhaps, Bravo and the Top Chef crew could try to top last season’s Vegas contestants.  We’re 6 episodes in, and they’re giving us nothing.  The Challenges are lame, the contestants suck– well I’ll give them one thing, they are the most competitive, manipulative group this show’s ever had.

Now that I’ve bitched about the season once again, I have to say this week’s was probably one of the better and more fitting venues and challenges yet.  The contestants had to made only cold dishes on the USS Sequoia, the President’s boat version of Marine One.  The USS Sequoia takes off right next to one of my favorite watering holes in DC, Cantina Marina and is right in the Potomac.  But!!! (and you knew that nice talk wouldn’t last long) I was so turned off when they flew in a guest judge from MIAMI!!!  I mean come ON!  Jose Andres owns 5 restaurants in DC, Wolfgang Puck’s restaurant, The Source, is in the Newseum where the first epsiode too place, ART SMITH HIMSELF, who has also been on TOP CHEF MASTERS, has a restaurant there and you couldn’t find a DC area guest judge?!  Be serious for a second. Thanks. Phew, glad I could get that off my chest.  End of the day, my iron horse was asked to “pack her knives and go.”  Dagger.  I’m still pulling for Kenny or Angelo.

Now that I’ve got all that out in the open onto a little dish I put together tonight that completely hit the spot.  Correct me if I’m wrong, but if there are two types of food a LOT of people like, it’s Mexican and BBQ.  Tonight, I couldn’t decide between the two, so I decided, why not just combine them?

There you see a BBQ ground turkey taco.  Here are the ingredients:

– ground turkey

– BBQ sauce

– Monterrey jack cheese

– shredded lettuce

– sour cream

– salsa

– jalapenos

– soft tortilla

After cooking through the turkey with some salt and pepper, saute it in BBQ sauce, this will heat up the sauce to keep your dish hot.  Then just dress the taco the way you want!  I like mine with shredded monterrey jack, lettuce, sour cream, salsa and topped with some jalapenos.  Since I had some turkey left over, I made a side taco salad with everything but the tortilla!

Wine of the night: Cupcake Sauvignon Blanc.  Runs about $9.99

Tacos are a great thing to make if you just have a bunch of stuff to throw together.  I highly suggest trying this one night if especially for something with a new twist.

This weekend will be the first time I have a moment in my apartment to cook so I will move onto Albania as the second Around the World dish!  Until next time sicuro viaggi and bon appetit!

**Peas, Love and BBQ Pavo**

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