Top Chef ™
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Braised Short Rib with Gochujang
Braised Short Rib with Gochujang, Guajillo, and Blistered Cayenne.
Rhoda closed the green team's progression with a braised short rib incorporating gochujang, guajillo peppers, and a layering of multiple chilies, finished with a blistered whole cayenne on the plate. She described not being timid about heat - I like it spicy - and the dish was designed to land as the definitive heat moment of the entire meal, sitting in the belly long after the table had finished.
The judges singled out Rhoda's use of the distinct heat profiles of each chili variety as a skilled and deliberate approach to building smoke and intensity simultaneously. Rhoda was named winner of the Elimination challenge.
{Judge}: This sauce did it. Oh, yeah, this is it. It's delicious. Isn't it amazing the way Rhoda used the heat profile of these chilies and kept it really smoky? It was a great choice. This is just the flavor explosion I've been looking for.
{Judge}: Rhoda, when your dish came out, it was the thing that the menu needed. Yours sat right here, and then we're all left with that heat in our bellies, which was a really nice ending. That was just beautiful cooking. Elimination winner. Two wins from two challenges.
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