Interview: Hell's Kitchen Finalists Justin & Christina + Recipes - Los Angeles News | FOX 11 LA KTTV

Interview: Hell's Kitchen Finalists Justin & Christina + Recipes


Chef Justin Antiorio and Chef Christina Wilson from Season 10 of FOX's Hell's Kitchen dropped by FOX 11 to talk about being finalists on the show, and they shared some of their favorite recipes.  Want to try for yourself? Follow the instructions below.

Chef Justin's Ecuadorian Shrimp Ceviche (from the last episode)

    2 pounds unpeeled medium shrimp, washed
    3 tablespoons extra virgin olive oil
    1 orange, peeled and cut in half
    1 cup roughly chopped parsley
    1 cup roughly chopped cilantro
    1 tomato (diced small)
    1 red onion (diced small)
    1 tablespoon sugar
    1 teaspoon salt, or to taste
    3 limes
    2 tablespoons ketchup (approximately)
    1 avocado
    Hot sauce (to taste)
    Plaintain or tortilla chips

    1 tablespoon roughly parsley
    1 tablespoon roughly chopped cilantro

  1. Rub the shrimp with 1 tablespoon of the olive oil. Then squeeze the orange halves over the shrimp and simmer in a large frying pan, covered, for five minutes on low heat.
  2. Remove the shrimp and set aside in a bowl. Strain the liquid from the frying pan and pour into the jar of a blender or food processor. Add 1 cup each of the parsley and cilantro as well as the tomato to the liquid, then pulverize and set aside.
  3. Peel the shrimp, cut in half lengthwise, and set back aside in the bowl.
  4. Stir the diced red onion, sugar, and salt into the bowl with the herb mixture from step two.
  5. Cut the limes in half and juice into the bowl. Stir in the remaining two tablespoons of olive oil and the ketchup and mix with a spoon then toss with the shrimp.
  6. Refrigerate for 2-3 hours until cold. Just before serving, dice and add the avocado. Serve the ceviche in individual bowls, topped with hot sauce and garnish with the reserved parsley and cilantro. Serve with lime wedges and plantain or tortilla chips.

Chef Christina's Pork Albondigas

    2 c spanish onion, small dice
    2t garlic, minced
    2t shallots, fine dice
    1 4" piece ginger, grated
    4t ground cumin
    4t ground coriander
    3t kosher salt
    1t cafe grind black pepper
    3t butter, unsalted

  1. In a saucepan over a medium flame, heat the butter and saute the onion until translucent, about 5 minutes. Season with salt and pepper.
  2. Add garlic, shallot, cumin and coriander.  Use a microplane to grate the ginger into the pan. Cook lightly for about 2-3 minutes. 
  3. Let cool and taste for seasoning.  Add the pork mixture.

Pork Mixture
    2# ground pork
    2# hot italian sausage removed from casing
    3 large eggs
    1c panko
    1 bunch cilantro, cleaned, picked and chiffonade
    2 bunch scallions, chiffonade
    1/2 bunch mint, cleaned, picked and chiffonade
    3 serrano chiles, seeded and minced
    Salt and pepper to taste

  1. In a large bowl, combine all the ingredients.  Be sure to thoroughly mix the ingredients, but don't overwork the meat mixture.
  2. Make one small meatball, sear in hot pan and taste to check for seasoning.
  3. Line a sheet tray with parchment paper.  Use a 1oz scoop to form meatballs.
  4. Cook for about 12-15 minutes at 350 degrees.

Chef Christina's Limoncello recipe

   10-12 organic lemons
    1 750ml bottle of ever clear or grain alcohol (95%) 14oz white sugar 1qt bottled still water
    4 lemon leaves (optional)

  1. Peel the lemons, leaving a little white rind attached to the peel. (reserve the lemons for another use)
  2. Place peels in large container together with the alcohol.  Secure the lid tightly and leave in a cool place for at least 4 days, ideally 7.
  3. On the 7th day, strain the peels from the lemon scented alcohol. Reserve the peels.

Chef Justin's Website, Twitter and Facebook
Chef Christina on Twitter

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