Top Chef ™
Baker:
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Oxtail with Risotto alla Milanese
Tristen: "My dish will be oxtail with Risotto alla Milanese risotto. Osso buco is a staple dish here, but I am going to use oxtail, which I think is the poster child for Trinidadian cuisine. Make it really Caribbean flavored."
Tristen: "I'm cooking the oxtail with rum, and tamarind, and red wine, and chili."
Presenting to Judges
Tristen: "This one is very close to me, very West Indian, but in the structure of a Milanese risotto. In the middle it is oxtail braised whole, and on the bottom are Carolina gold rice grits with a curry butter, and on top is a little bone marrow gremolata."
Judge: "Tristen, how did you keep the individual grains of the rice grits separate?"
Tristen: "Cooked it more like pasta, and then mounted it with the rest of the curry butter."
Judges
"Historically, we've been underserved oxtail and Tristen took the time to pull it, create that beautiful, huge, (maybe too big) portion of oxtail, and then cover with that gremolata. He did not forget the bone marrow. That's very, very smart."
"No words."
"It's perfect."
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