Puck Confit

My vote goes to Tony Vs. the Ewok.

As I'm watching now, I found it abhorrent that Flay only referred to Bayless as "Mister Bayless" as opposed to "Chef Bayless". Now, I have no love lost for either of the two, but some show of respect would be nice from Bobby Jackass.

Yeast Infection Baked Goods Gonorrhea Brasserie Certain Death The Ingrown Toenail Rick Bayless' Sell-Out Taqueria

That's a matter of opinion. Personally, I think it's a great question, and one that will likely spark a lot of interesting posts/ideas/inspiration. My signature dish would have to be a foie preparation I did for our anniversary about two years ago. It was a seared foie dish mounted on savory banana brioche with a kiwi gastrique. I thought it was pretty good, but I'm sure the experts here will absolutely blow my feeble attempt at creating a signature dish out of the water. Fun question, though! Thanks GG.

Vanilla. Roasting tomatoes. Smoked Pork. Garlic. Basil. Perfectly ripened banana.

Jason, Ling: gorgeous photos. I suddenly feel the urge to eat lobster in a chocolate reduction sauce.

With pleasure, ma' lady: Roasted Banana Ice Cream Makes one quart 2 cups heavy cream 2 cups half and half 1 cup sugar 1 vanilla bean, split and seeded 2 eggs 8 egg yolks 4 bananas, very ripe 1. Roast bananas in a preheated 350° oven for 5 to 10 minutes or until very soft. 2. Combine cream, half and half, half the sugar and vanilla beans in a medium sauce pot over medium high heat. Bring to a simmer. 3. Whisk the eggs, yolks and second half of sugar. 4. Once the cream mixture comes to a boil slowly pour in the eggs. DO THIS SLOWLY!! If done fast you will end up with scrambled eggs. 5. Return the mixture to the pan and onto the stove over medium to low heat. Using a wooden spoon, stir constantly until the mixture is nappe, or coats the back of the spoon. 6. Puree the bananas and add them to the thickened mixture, strain into a container set in an ice bath. Cool completely. Freeze in an ice-cream machine.

My first attempt at making roasted banana ice cream. Fucking great. Served with a bitter-sweet chocolate & hazelnut torte.

A Jean-Georges recipe for Tuna-Wasabi Wontons always garners raves: Servings Yields 24 pieces. Ingredients 24 wonton skins 1 8-ounce tuna steak, about 1 and a 1/2 inches thick 1 cup cream cheese 2 tablespoons wasabi paste 1/2 lime, juiced Salt 1/4 cup white sesame seeds, toasted 1/2 cup pickled ginger Cooking Instructions Preheat the oven to 350 degrees. Cut a 2-inch circle from each wonton skin using a cookie cutter. Place the circles on a large cookie sheet and bake for about 5 to 7 minutes, until the wontons look puffy and turn golden around the edges. Set aside to cool. Slice the tuna into 11/2-inch cubes and cut each cube into 1/8-inch-thick squares. Mix the cream cheese with the wasabi until smooth, and season to taste with lime juice and salt. Spread a thin layer of the cheese mixture onto the wonton, place a little slice of pickled ginger on top, and finish with a square of tuna. Sprinkle the tuna with sesame seeds. As do Terrance Brennan's Cheese Gougères: Servings Yields 32 pieces. Ingredients 4 tablespoons butter 1/4 cup milk plus extra for brushing 1/2 teaspoon each salt and ground white pepper 1/2 cup all-purpose flour, sifted 1/8 teaspoon baking powder 2 eggs 1/2 cup grated Gruyère plus extra for garnish Coarse sea salt Cooking Instructions Preheat the oven to 400 degrees. Bring the butter, milk, 1/4 cup water, salt, and pepper to a boil. Remove from the heat and add the sifted flour and baking powder. Stir well, and return to medium heat. Cook, stirring constantly, until the mixture pulls away from the sides of the pan and forms a ball, about 2 to 3 minutes. Place the cheese and the mixture in the bowl of a mixer fitted with a paddle, and beat until just warm. Add the eggs slowly as the mixer runs, until dough is smooth and shiny. (Alternatively, stir to cool by hand and beat in eggs with a wooden spoon.) Transfer to a pastry bag, and pipe in 1-inch mounds using a No. 4 tip, or drop with a teaspoon, on a sheet pan lined with parchment. (At this stage, the gougères can be frozen and then stored in a plastic bag. They do not have to be thawed before baking, but 11/2 to 2 minutes should be added to the cooking time.) Brush with milk, and sprinkle with cheese and sea salt. Bake for 10 to 12 minutes; when puffs are golden brown, reduce to 375 degrees and cook 2 to 3 minutes more. Serve hot or at room temperature. May be reheated.

Aaron Sanchez of Paladar, maybe?

Perhaps René Rodriguez out of Ottawa, ON.

Slice it thinly and put it under your pillow overnight. That's about as much as I like to cook Wagyu. And the feathers from the pillow give a nice texture. :P

This is a very interesting thread. I'm sure I have more, but the only one I can think of at the moment is..... Shepherd's Pie. Edited to add: Mustard. Oh God, how I hate mustard.

While I'm certain I haven't tasted nearly as many of NYC's burger offerings as some of you fine foodies, of what I have tasted, I quite enjoyed Corner Bistro's burger. Blue Smoke's was fine, as was Luger's. DB Moderne was amusing.

You're such a Rocco DiSpirito.