Top Chef Texas Episode 7: Chef Ed Hardy Is the Duck of Death

Chef Tim Love explains why Chris Jones's lid is a hair-don't in Texas.

We return with commentary on this week’s Top Chef: Texas with Ed Hardy of Red Rooster Harlem. If you don’t get the headline, you need to see Unforgiven. Thank you, Management.

All right! Tim Love of Lonesome Dove Western Bistro is in the house! And he brought tequila. Sweet! My husband loves Don Julio. Which tequila are you choosing to cook with?

Tequila is great, but if bourbon exists in the world, why are we not cooking with it? I’ll choose the blanco, it seems to have herbaceous qualities that might be useful in my cooking style. Simple recipes for home cooks? Try a tequila-lime glazed tuna. Sear off a piece of tuna. Combine 2 oz. tequila, 1 oz. brown sugar, and 1 oz. lime juice in a pan with a little pepper flake. Stir and reduce until glaze-y, spoon over sliced tuna. For this challenge, I might have used the blanco to make a tomato/fennel chutney. As for Chef Love, he is fun, even if he isn’t exactly cutting edge. He definitely deserves kudos for really being adventurous with western game.

How drunk would you get in sampling? Maybe just one good shot to calm your nerves?

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