St Lucian Nina Compton-Miller Runner-up on Bravo Top Chef Season 11

Thursday, February 6, 2014

L

ast night was the finale on Bravo’s popular reality TV show “Top Chef”, where St Lucia Nina Compton-Miller was the runner’s up to Nicholas Elmi.

Nina Compton-Miller & Nicholas Elmi

Nina has been the strongest contender since the season premiere and in the season finale viewer polls she was favored to win.

 “You be the judge, who should win Top Chef”. The viewers voted 82% to Nina and 18% to Nick.

Even though she didn’t win one cannot deny how talented of a chef she is. The Caribbean and the people of St Lucia are very proud of her accomplishment.

In a statement issued by The St Lucia Tourist Board (SLTB)

"Although not emerging Top Chef, Nina’s performance is being celebrated not only by herself and her immediate family, but indeed all of St Lucia and particularly by the hospitality industry.

"Over the years we have consistently extolled the awarding winning culinary delights of St Lucia, as exemplified in our indigenous recipes so masterfully brought to life by Nina, week after week, throughout her presence on the show," the Board said.

The statement added that thanks to her accomplishments, the culinary creativity of chefs at award winning resorts and fine restaurants across the island is now further magnified.

Compton, is the daughter of the late Sir John Compton, and is currently the Chef de Cuisine at the Scarpetta restaurant at Miami Beach’s Fontainebleau Hotel.

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Recipe:Semolina Gnocchetti with Sausage

Friday, November 15, 2013

St Lucian born Chef Nina Compton-Miller has been creating havoc on top chef season 11, as she is seemingly winning every challenge.

In this week Episode 7, Elimination Challenge, the chefs were asked to collaborate on a potluck-style meal, to serve to a bunch of leading New Orleans musicians in Kermit’s restaurant.

Below is the recipe to one Nina’s Elimination Challenge

Semolina Gnocchetti with Sausage

Info

Course: Appetizer, Main Course

Total Time: Half Day

Skill Level: Challenging

 

Ingredients

Nduja Sausage:

5 lbs. pork belly
6 tsp. smoked paprika
1 onion, minced
2 cloves garlic, minced
8 chilies, chopped finely
2 onions, minced
2 bulbs fennel, minced
4 carrots, brunoised
1 can tomato paste
2 cans diced tomatoes
1/2 bottle white wine
4 qts. beef stock
4 tbsp. sage, chopped
4 tbsp. oregano, chopped

Gnocchi a la Romana:

3 c. semolina
1/2 gal whole milk
Salt
6 egg yolks
3 c. '00' flour
1/2 c. Parmesan, Shredded

 

Basil Breadcrumbs:

1/2 bunch basil
1 c. panko
1 bunch parsley

Liver Butter:
1 lb. chicken livers, rinsed
1/4 lb. butter

Garnish
5 bunches broccoli rabe, chopped and blanched
1 bunch basil, chiffonade
1/2 bunch oregano, chopped
1/2 bunch sage, chopped
Shaved parmesan
 

Directions

1. Dice the pork and season with paprika, one minced onion, and garlic.

2. In a hot roudeau, sear the pork. Add all the vegetables. Cook for 5 minutes.

3. Add tomato paste and diced tomatoes and cook out the liquid for 8 minutes.

4. Deglaze with white wine, then reduce to demiglaze. Add the stock and simmer for 1 hour. Season to taste.

To make the gnocchi:

1. Heat the milk and whisk in the semolina. Reduce heat and cook for 45 minutes. Remove from heat and let cool.

2. Incorporate the cooked semolina with egg yolks and cheese. Add 00 flour and place mixture in a piping bag. Pipe out the gnocchi in one-inch chunks. Cook until tender.

To make basil breadcrumbs:

1. Pulse panko and parsley together in food processor. Add basil and pulse three times.

To make liver butter:

1. Puree all ingredients until smooth. Chill and reserve.

To plate:

1. Warm the sausage ragu. Add the broccoli rab and gnocchi.

2. Remove from heat and add the liver butter. Finish with cheese and herbs.

3. Top with basil breadcrumbs and shaved parmesan.

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Photo by: Top Chef Season 11, Episode 7, Elimination Challenge

Source: Bravo

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 Copyright 2013 Caribbean E-Magazine All rights reserved. This material may not be published, broadcast, rewritten or redistributed without credit..

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St. Lucia Native Nina Compton-Miller to Appears on Bravo’s Top Chef New Orleans Series

Wednesday, October 2, 2013

St Lucian-born Chef Nina Compton-Miller will be appearing on the Bravo’s Top Chef New Orleans series which airs tonight.

Compton-Miller who currently resides in Miami has trained in French, Caribbean and Italian kitchens and worked with renowned chef, Daniel Boulud. She holds an A.O.S Culinary Arts, C.I.A. degree.



Nina Compton-Miller

She is now works as the Chef de Cuisine for acclaimed chef Scott Conant. Nina a self-proclaimed “gnocchi queen,” Compton-Miller always keeps Maldon salt, good olive oil, lemon, calabrese chilies, and either pancetta or guanciale on hand. She strongly believes one should enjoy the moment whenever they are cooking.

Top Chef New Orleans airs on Bravo on tonight (October 2, 2013) at 10:0 Pm EST.

Copyright 2013 Caribbean E-Magazine All rights reserved. This material may not be published, broadcast, rewritten or redistributed without credit..

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