By now, the competition on Top Chef should be anything but child’s play. But on last night’s episode, the producers flipped the script. Paired up with children sous-chefs from the Common Threads organization – created by Oprah Winfrey’s former chef, Art Smith – the contestants were challenged to make a healthy, family-friendly meal for just $10. As a single mother, Antonia immediately rose to the challenge–and won, delighting the panel with her whole-wheat noodles and stir-fry dish! In the bottom this week: Stephanie, whose odd flavor combination (tomatoes and peanut butter?) was a turn-off, Lisa, with a bland but healthy chicken dish, and Mark, whose vegetable curry (deemed sloppy by judge Tom Colicchio) sent him home.
Calling from New York –- where he just got married –- the easygoing Kiwi chef opened up about his didgeridoo playing, why he jumped in the bathtub with Spike and if he really thinks Tom Colicchio hates him. –Brian Orloff
Get Mark’s recipe after the jump, and read what he has to say about his ouster.
Mark’s New Zealand Green Shell Mussels in Thai Curry
Serves 2 people
3 green shell mussels (you can substitute with locally farmed mussels) debearded
2 cans of coconut milk
4 shallots
6 clove garlic
15 g fresh tumeric
1 knob ginger
2-4 red chillis (depending on the heat you like)
1 stalk lemon grass, cut into 3 pieces
4 kafir lime leaves
20 g palm sugar
2 limes
• In a food processor, add the shallots, garlic, ginger, chilli, and fresh tumeric and process until a paste forms.
• Skim off the fat from the cans of coconut milk and pour into a deep pot.
• On low heat, cook out the coconut fat with the lemongrass and lime leaf until the stew resembles scrambled eggs–about 20 mins.
• Add curry paste to the pot and sweat out the aromatics.
• Add the coconut milk, palm sugar and turn up the heat to bring the mixture to a boil.
• Place the mussels in the pot and cover with a lid. Cook them until they open fully. Discard any mussels that don’t open.
• Squeeze in the juice of the limes and season with salt.
Talk about working with a $10 budget in last night’s challenge. How did you make that work?
Basically we have a $10 limit, but we also walk into a kitchen where there’s a ready supply of other ingredients. I used salt from the other kitchen, and at the last minute, [I used] rice. It seems that a lot of the other competitors bought $10 worth of protein at Whole Foods and made up the rest of the meal with what else was kicking around [in the kitchen] –- which defeated the challenge for me.
You’re pretty easygoing. Were you the competitor who would lighten the mood for everyone?
The way I took my mind off stuff and just to relax was to have a laugh and [play the] didgeridoo. I played it a fair bit. I think some of the contestants got a little pissed, maybe. [Laughs] It’s a pretty loud instrument at times –- and sometimes I’d like to play it when it was pretty much bedtime. [But] you can’t keep everyone happy all the time, eh?
You also seemed to relax by jumping into the bathtub with Spike.
What better way to relax after a hard day than jump in a bath full of bubbles with a glass of champagne? I’d rather that than go to bed and stress about the next day.
At the end of last night’s challenge, you said you thought Tom Colicchio just had it out for you. Can you explain?
Between me and Tom and being on the chopping block, there was a lot of banter. And it was all out of fun. It was me saying, ‘How do I make you happy, Tom?’ I definitely brought a smile to his face.
In the end Tom said he’d love to get a beer with you. Have you followed up?
I have –- and I’ve been checking my mailbox everyday, and I haven’t gotten the official invite from Tom Colicchio. I’m still waiting [laughs].
Tell us: Did you feel this was Mark’s week to go home?
Chuck Hodes/Bravo
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