Quantcast
Home - Contact Us - FAQ - Glossary - Sitemap - Login - Advanced Search    
 
Home > CHEF SECRETS > New York Chef Secrets > Michael Vignola (The Secrets Behind Chopped Part 2 of 3)

Michael Vignola

The Secrets Behind Chopped

    
    Michael Vignola
Executive Chef Michael Jordan's The Steak House N.Y.C.

TravelsinTaste.com: What did you think when you saw the lamb heart?

Vignola: For the appetizer course I did a braised lamb heart with grilled pie dough and a spiced pumpkin puree. I knew there was no fat and I knew I had to get rid of all that sinew. I immediately did a barrel cut of it to take off all the outside muscles and outside sinew. I diced it small enough and got it braising. I put in a little bit of garlic, thyme and beef broth, then covered it and let it cook as fast as it could. I got a little bit of sear on it, then let it cook down, cook down and cook down. I knew if I put the pie dough in the oven I would have forgotten about it. I wasn't that comfortable with the oven yet, so I just wanted it to be out of sight and out of mind. Then I saw the malt balls. I thought, "Halloween, Mexico, Day of the Dead -- let's do a mole pumpkin kind of thing." So I cooked them down with some sriracha and put them in my pumpkin puree.

   
     
    
TravelsinTaste.com: Did you notice anything the other cheftestants were doing, like when Michael was burning his appetizer?

Vignola: No. You are so in the weeds. There's no thought process. Towards the other rounds, like in the second round, I felt really good. I might have even said I feel confident. I'm like, "Alright, I've got the lay of the land. I've got an extra 10 minutes. I'm going to blaze. I know how to cook. I know what I'm capable of doing. I know how to manage a clock. I'm really going to come out and shine. I'm going to attack this as fast as I can, cook my heart out and let it show on the plate." I really wanted to take every ingredient and not just use it as a garnish, but turn it into something.

TravelsinTaste.com: What did you think about the ingredients? What do you think was your advantage?

Vignola: The others were intimidated by the ingredients. The ingredients were really hard. I wanted to look past them and think about what they are in their essence. The gummy teeth, for instance. What are they? They are sugar, so they'll cook down. I said, "Alright, let's make a pickling liquid and I'll use that as my sugar, instead of real sugar. I'll combine vinegar and water, and we'll cook that down." That's what I glazed the carrot noodles in. I had this sweet and sour broth, so it really was an Asian flavor. For the chicken, I wanted to roast the head, the feet and all the connective tissue; the collagen really came out and gave us that great broth.

   
     
      
Login
Chefs
Most Viewed
The Inside Scoop
News
Register
FAQ
Favorite Links
About Us
Login
Glossary
Press Room
Advertise With Us
Contact Us
View Website Rules and Regulations | Editorial Policy | Privacy Policy | Shopping Policy of TravelsinTaste.com
Copyright © LAM Endeavors LLC 2017, All Rights Reserved. Users of this site agree to be bound by the terms of the Travels inTaste.com Web Site Rules and Regulations.




Advertisements