America's Culinary Cup
Baker:
Season:
Week:
Challenge Type:
Pappardelle w/ Lamb Neck, Urfa Oil
Country: Turkey.
Round: Noodle.
Chris: "This is kind of an ode to Turkey. The flavors are primarily that of a doner kebab. If you have, like, a blistered cherry tomato sauce dressing, pappardelle, hand-cut braised lamb neck, and then, like, an urfa chili oil."
Chris (context): "I haven't made fresh pasta in a restaurant setting in probably 10 years. I'm cooking pasta next to the guy [Matt] who has cooked pasta 10,000 more times than I have."
Lamb neck initially under-cooked from the pressure cooker, so Chris cut it from the bone and re-cooked the cubes.
Padma: "I think this little bowl of pappardelle is one of the best things you've ever made."
Roy: "May I give you a fist bump?… Can you loosen up a little bit, my brother?… As they say, 10 out of 10, no notes."
"You should go right home and put this on your menu."
Score: 110/120 — perfect 20s from all six judges, the first perfect dish of the season. Chris won the commandment outright.
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