America's Culinary Cup
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Sweet Cabbage, Cod & Tahina Harra
Seared Black Cod with Tahina Harra and Sweet-Glazed Cabbage
Chris: "I love sweet applications with cod. So I'm like, okay, let's use that as the driving point for the hot dish."
Chris: "I absolutely love roasted cabbage. It's one of my favorite things to eat on the planet. Cabbage has a little natural sweetness when roasted nicely. I have the time to roast them in the pizza oven, bring out some of the natural sweetness as well."
Chris: "I'm making a glaze for my cabbage. This is going to bring out the sweetness in my hot dish."
Chris (presenting): "You have seared black cod, tahina arra, just spicy tahini sauce, and then, like, a sweet glazed cabbage."
Michael: "It is delicious. There's no doubt about that."
Padma: "It's super delicious. That cabbage is the star of your plate."
Michael: "I wonder why you chose to put the sweetest element on the cabbage, which is not really, like, the center of this dish."
Padma: "On the fish or not even served us the fish? You didn't eat it."
Wiley: "I think you could have gotten away with just putting this tahina in the bottom, dropping the cabbage on top of it with the sauce, and that would have been a real mic drop."
Padma (later): "I definitely get the sweetness in both your dishes. I'm just trying to wrap my head around making fish when you could have taken an easier path."
Padma (in deliberation): "Why? Why did he put the fish on?"
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