Atlanta cook competes on new season of 'Hell's Kitchen'
It's one thing to be a great cook. It's another to put your skills to test on one of the most grueling reality shows on television.
Atlanta resident and Hell's Kitchen Season 14 contestant T Gregoire stopped by Good Day Atlanta Tuesday morning and provided us with a delicious recipe: Coffee Crusted Flank steak, parsnip puree and wilted spinach.
Coffee Spice Blend
- 1/4 Tbsp ground coffee
- 1/4 Tbsp brown sugar
- 1/4 Tbsp ground chili pepper
- Salt and black pepper
- 8oz Flank steak
Rub coffee spice mixture on steak, let it sit for about 30 minutes, Grill or Pan sear until desired temperature
Parsnip puree
- 1/2 lbParsnip
- 1 cupHeavy cream
- 2oz Butter
- 1 clove Garlic
- Salt and pepper
Combine peeled and diced parsnips with heavy cream, butter and garlic. Cook until tender. Puree until smooth. Season with salt and pepper.
Wilted spinach
Sweat diced shallots until translucent. Add minced garlic. Cook 1 minute until fragrant. Add spinach. Cook until wilted. Season with salt and pepper. Remove from heat.