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America's Culinary Cup
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Smoked Halloumi Sous Vide Carrots
Smoked Halloumi Pan-Seared, Sous Vide Carrots in Their Own Juices with Carrot Ash — first half. Techniques: Smoke, Sous Vide, Dehydration/Ash (3 techniques). Chris Morgan: Smoked halloumi cheese pan seared, and then sous vide the carrots in their own juices with a lot of different herbs, finished with a carrot ash. Chris was in second place, tied with Katie, at this point during the first half.
Padma Lakshmi: I love this dish. It was spicy, smoky, and really savory with that halloumi. Michael Cimarusti: You're a new man, Chris. You gave us three concise, focused, delicious dishes. Well done. Padma Lakshmi (later): You should always cook like this.
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