Don’t miss your chance to be named winner of Chefs Under Fire 2009!  Visit our Frequently Asked Questions blog post for more information about what the winners will receive!

* Scheduling for this opportunity will be determined at the convenience of each chef.

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Thanks to a fellow blogger, Anthony Garcia (wineisdivine blog), who wrote about the wines so Keeper could concentrate on sharing our risotto recipe.  This makes a great fall and winter dish- keep reading for the recipe!

Porcini Risotto

Serves 10

Ingredients:

1 cube of porcini boullion, dissolved in 1 liter of water

2 oz. dried porcini mushrooms, put in hot water to soak for at least one hour

3 tablespoons Extra-Virgin olive oil

½ yellow onion, minced

2 garlic cloves, minced

1 lb. Arborio rice

½ cup dry white wine

½ teaspoon kosher salt

¾ teaspoon cracked black pepper

6 oz. fresh white button mushrooms, coarsely chopped

1 ½ tablespoons unsalted butter

½ cup Parmesan cheese, grated

¼ bunch fresh Italian flat leaf parsley

Directions:

• Dissolve one cube of porcini bouillon into 1 liter of hot water.
• Put dried porcini mushrooms in enough hot water to cover and soak for one hour.
• Drain porcini mushrooms in colander and reserve liquid.
• Coarsely chop porcini mushrooms and set aside.
• Heat 3 tablespoons of Extra-Virgin olive oil in a 10 quart pot.
• Add minced onions and sauté until soft, but not brown.
• Add minced garlic and sauté one minute.
• Add rice and stir vigorously to roast over medium-high heat.
• Add the white wine and stir, then reduce heat to medium-low.
• Add reserved porcini mushroom water in 2/3 cup increments, allowing each increment to be absorbed before adding more liquid.  Stir continuously during this process.
• Reserve 2/3 cup bouillon broth and set aside for the final step.
• Add remaining bouillon broth in 2/3 cup increments, allowing each increment to be absorbed before adding more liquid.  Stir continuously during this process.
• To ensure risotto is cooked appropriately, rice should be soft, not crunchy.  If still crunchy, add additional vegetable broth or water until rice is soft.
• Once rice has become soft and has absorbed all fo the liquid, add the Kosher salt, gradually, and stir.
• Add porcini mushrooms to pot and lightly stir.
• Add the black pepper and stir.
• Slowly add remaining bouillon broth, along with white button mushrooms that have been coarsely chopped.
• Add the unsalted butter.
• When risotto (Arborio rice) is finished cooking and broth has been completely absorbed, add grated Parmesan cheese and Italian Flat Leaf parsley.
• Serve immediately.

Enjoying this dish made us remember how much we loved our culinary trip to Tuscany.  These memories have inspired the Keeper Team to start developing trips for our followers with the help of Southern Visions.  We look forward to posting the details of our first Italian excursion in the near future.

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3 Year Vertical of Comtes Lafon Meursault-2003, 2004, 2005

We were so glad that Ian had brought the 2003 from his cellar—it was a lovely wine that went fabulously with Uchi’s sushi and sashimi creations. The 2004 and 2005 vintages were also lovely, with the 2004 drinking well now, and the 2005 showing that it can be cellared for several more years before drinking.  Apparently what we had learned at “Burgundy Boot Camp” rings true- always think Producer, Producer, Producer! Thank you Dominique Lafon for your fabulous creations!

Ian challenged our knowledge by providing us with another producer of Meursault.  Knowing that we love Comtes Lafon and rarely consume Coche-Dury, Ian provided a decadent comparison by opening a 2004 from Coche.

Coche-Dury 2004

The styles of these two Meursault producers are completely different; however, this wine was also a good match for the Uchi creations.

Of course, a good wine pairing test should include both white and red, or maybe, the Keeper Team just enjoys having an excuse to try both!  No matter, reds were next, and our first was a 1999 Comtes Lafon Volnay-Santenots-du-Milieu.

1999 Comtes Lafon Volnay-Santenots-du-Milieu 1999

Lafon came through to again provide a very pleasurable red wine that complemented our rockin’ UCHI dinner after this year’s ACL experience.

Experimenting with only one red did not seem right, so we thought it only fair to select a wine from the Keeper Team cellar from an another area and producer in Burgundy. We thought Ian would like to try the 1995 Grivot Nuits St Georges Les Boudots.

Grivot Nuits St Georges Les Boudots 1995

This red proved to be a really (really) great selection with our food! We were happy to entertain our out-of-town guest – Ian, come back soon!

Great wine paired with great food – The Keeper Team continues to enjoy and share our culinary and viticulture experiences.

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Uchi uses the freshest possible ingredients and the fish menu board changes daily.  On this particular night we were enticed by a myriad of fresh fish options.

Menu Board at Uchi for the Night

To celebrate our dinner with Ian at Uchi, appropriate world-class wine pairings had to be coordinated.  We will post about the wine pairings in an upcoming blog, so stay tuned!

After a long weekend of ACL music, it was such a treat to relax at Uchi and put ourselves in the hands of Uchi’s talented Chefs to feed us whatever they thought was best.

We started our dinner with an amuse bouche – the play on sunchokes in this dish was like revving the engine at the beginning of a race – we knew we had quite the ride ahead of us.

Amuse Bouche 1: Sunchoke Puree with Crispy Sunchoke chips and Evoo with Chives

Our second dish included a Huckleberry Boshi – hmmm – we knew it tasted good, but we were not familiar with the term Boshi.  Masa, our Uchi Chef, explained that Boshi is a traditional Japanese base made from salt, vinegar, and sake.  Interesting and good!

Course 2: Hawaiian Moon Fish with Beets and Huckleberry Boschi

Our next course of mussels in Heirloom Tomato Water was so refreshing, yet full of light savory flavors!

Course 3: Chilled Heirloom Tomato Water with Sake Steamed Mussels, Celery, Basil Oil, and Garlic

Then, we were spoiled with a fabulous seared Toro dish that made us want more.  The accentuating flavors of the dried cranberries, garlic, almonds, and gold jelly worked perfectly in this dish without taking anything away from the beautiful taste and texture of the Toro.  The Gold Jelly was new for us and added a dimension to the dish.

Course 4: Seared Toro with Marcona Almonds, Dried Cranberries, Garlic, and Gold Jelly

This Diver Scallop dish was superb- yummy butter and beer reduction!

Course 5: Seared Marine Diver Scallops with Corn, Maple, and Jalapeno Puree with a Brown Butter and Beer Reduction, Parsnips, and Candied Fried Peanuts

You simply cannot go to Uchi without ordering their Shag Roll, with the miso-squid ink sauce!

Course 6: The Famous Uchi Shag Roll

And how about a dish that reminded us of Louisiana Jambalaya with a Japanese twist.

Course 7: Kona Kampachi

And next up – 3 days of ACL, why not Sushi served 3 ways!

Course 8: Pepper Shishito, Mushroom, and Cuttlefish Sushi (from left to right)

The ninth course consisted of Foie Gras Sushi.  It was so enticing that we ate it so fast we forgot to take a pic.

Course 10: Foie Pate with Figs, Pears, and Almonds

After our tenth course, Uchi gave us a special treat.  We tasted Brook Trout Roe that came from Michigan on a spoon.  Keeper Collection is always up for delicious surprises!

Course 11: Uchiviche

Course 12: Anago Sushi

Thought we couldn’t eat anymore until we were told about the dessert special and couldn’t resist.  We were glad we didn’t.

Course 13: Soft Verona Chocolate with an Orange Sorbet and Kobochi Ganache with an Orange Gel and Spiced Pumpkin Seeds

So, if you were to compare Rock Star Uchi to a Rock Star band, tell us in the comments which one you would name Uchi.

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Q: What, if any, are the prizes for the three winners?

A: If you are named the winner by a Celebrity Chef/Judge, you will receive the following:

1. Your original recipe will be published in the Plate & Vine Interactive Cookbook, along with you picture, bio, and website link of your choice. 
2. Your name will be announced and publicized via the social networks and websites of Keeper Collection, Wine & Food Foundation of Texas, and other affiliated groups and organizations.
3. You will receive a photograph with the Celebrity Chef on an award plaque, naming you as that chef’s selection as winner of Chefs Under Fire 2009.
4. You will receive a 3 pack of maple Boos Cutting Boards.
5. You will receive a Soda Stream Penguin home soda maker.
6. You will receive a two night stay in a studio suite at the Stoneleigh Hotel & Spa with dinner for two at Bolla - valued at over $500!
7. You will receive a Kiolbassa Sausage gift certificate.
8. You will receive a gift certificate to Mission Restaurant Supply.
9. You will receive a gift certificate for one GelPro Kitchen Floor Mat. 

Other reward details are still being finalized by the Chefs Under Fire™ team.  As the event approaches, these details will be released to the public.

Q: How much time is allowed to execute the recipes?

A: On the day of the competition, each set of finalists will be given a scheduled prep time of 1 ½ hours during the day.  For example, all of the Chef David Bull’s finalists will prep in the same 1 ½ hour time block, Chef Tyson Cole’s finalists will prep in the following 1 ½ hour time block, and Chef Kent Rathbun’s finalists will prep in the following 1 ½ hour time block (order may vary).  On that evening of the competition, the finalists will have an additional 30 minutes to finalize and plate all four of their dishes to present to the judges.   

Q: If selected as a finalist, will I be allowed to cook with a sous chef or assistant?

A: No, all finalists must cook alone on the day of the competition. 

Q: If I chose to submit recipes for all three chefs, will that mean I would compete in all three “heats,” or would being selected for one mean that I am barred from competing in others?

A:  Absolutely not! If you would like to compete in front of multiple chefs,  just submit an entry fee and recipe submission for each chef that you would like to have the opportunity to compete in front of.  If selected as a finalist for multiple chefs, you will be assigned multiple prep times, multiple plating times, and multiple presentation times for each chef.

Q: What if I do not live in Austin and am selected as a finalist and don’t have a place to stay in Austin on the night of November 30th?

A: To encourage participation by out of town contestants, Housing accommodations, determined by the Wine & Food Foundation, will be available for out of town finalists if needed.  All other travel costs associated with the competition for out of town finalists will be the responsibility of the contestants.

Q:  Once I apply as a contestant, will I have access to the original recipe?

A:  Once you submit your entry fee to compete in Chefs Under Fire, you will receive a gift certificate to Plate & Vine Interactive Cookbook.  You will need to redeem this gift certificate for yourself in order to view the recipes needed for this competition.

Q: As a contestant, how much creative license will I have? What, within the recipe, must remain?

A: Each chef has outlined specific guidelines for his Chefs Under Fire competition recipe, specifying the original ingredients and/or recipe components that must remain.  After you submit your entry fee, you will receive an email from that specific chef identifying these guidelines and further instructions for your contestant submission.  Besides the specific guidelines in that email, the goal of this competition is creativity!  Use your unique style and flair to prove to the chefs why you deserve to be named winner of Chefs Under Fire 2009!

Q: Will I be allowed to add a component to my final recipe, such as a side dish or beverage?

A: If selected as a finalist, you will be judged only on the components of the recipe specified in the original recipe.  No additional components, such as side dishes or beverages, will be taken into consideration.  

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