"Top Chef: Texas" 12/14

Quickfire #5: 30-minute dishes had to be made w/ some kind of tequila. The winning one was worth $5K.

Guest Judge: Tim Dove (The Lonesome Dove Western Bistro owner/head chef)

Notables:

Ty-Lor (1942): Steamed clams in Thai-style fish caramel sauce
Heather (Reposado): Mango avocado salad w/ rock shrimp
Beverly (Reposado): Cold-smoked green tea oyster
Sarah (Blango): Fennel risotto w/ glazed scallops
Lindsay (Anejo): Salmon w/ fennel puree & brown butter sauce
Edward (Anejo): Bok choy lettuce wrap w/ lamb
Chris J. (Blanco): Pan-seared chicken w/ lime vinaigrette
Grayson (Anejo): Sesame cod w/ tequila brown sugar glaze
Chris C. (Blanco): Raw oyster w/ tequila tapioca pearl & sea salt air
Dakota (1942): Lamb w/ Medjool date pistou

BOTTOM THREE- Heather, Chris J. (he had a feeling his chicken was dry) & Sarah
WINNER- Ty-Lor (Runners-up: Chris C. & Lindsay)

ELIMINATION CHALLENGE #5: Six teams of two had to cook one course for a game dinner. They would judge each other's food, w/ the three least popular teams facing a DOUBLE ELIMINATION. The winners got $5K each.

Featured Proteins:

Nyesha & Dakota: Venison (Bryan Caswell from Reef in Houston)
Sarah & Paul: Squab (Anita Lo from Annisa in NYC)
Grayson & Chris J.: Elk (Tim)
Chris C. & Lindsay: Boar (Jon Shook from Animal in L.A.)
Heather & Beverly: Duck (John Currence from City Grocery in Oxford, MS)
Ed & Ty-Lor: Quail (Vinny Dotolo from Animal)

Whole Foods Market Budget of the Week (half-hour): $200

DISHES:

Lindsay & Chris C.: Roasted wild boar w/ Kohlrabi slaw & Farro fried rice
Beverly & Heather: Five-spice duck breast w/ creamy polenta & pickled cherries
Chris J. & Grayson: Juniper-roasted elk w/ sweet potato & bouquet of citrus greens
Ed & Ty-Lor: Sorghum quail w/ pickled cherries & eggplant
Dakota & Nyesha: Roasted rack of venison w/ Kabocha squash & beet gratin
Sarah & Paul: Squab breast & sausage w/ nectarine pickles

WINNERS- Ed & Ty-Lor (Runners-up: Chris C. & Lindsay and Paul & Sarah)
LOSERS- Dakota & Nyesha

LAST CHANCE KITCHEN CHALLENGE #6: Cook something in a half-hour w/ cactus as the main ingredient using only a wok.

Whitney: Cactus & chicken fried rice w/ sriracha & soy sauce
Nyesha: Asian-style poached scallops w/ prickly pear garnish, cilantro & Thai basil
Dakota: Shrimp tostada w/ watermelon & prickly pear shooter

OFFICIALLY BOTH ELIMINATED- Dakota & Whitney

Dakota left w/ five G's.