Start your remotes! Top Chef Canada is returning to Food Network Canada for an incredible 11th season on Monday, October 14, and there are 10 new awesome chefs from across the country vying for the title of Canada’s top chef. Among them, several fierce female foodies are showing their stuff, and we had the chance to ask these ladle-wielding ladies about themselves and their fave fall recipe. Bon appetit! —Noa Nichol
Tell us who you are and a bit about yourself!
My name is Christina Khan, I am the Chef de Cuisine at La Palma. I am Trinidadian – Canadian, I started out in restaurants back in 2011. My first kitchen job was as a juicer at a cafe in Kensington Market. I wasn’t interested in becoming a Chef at this time as I was in school with the intention to become an Early childhood educator. I realized this wasn’t something that really interested me and that I truly enjoyed working and learning in the culinary scene. I went to culinary school and have spent the last 13 years working my way up the ladder.
What are you looking forward to most about this season of Top Chef Canada?
I am looking forward to meeting chefs from across the country and really getting an opportunity to challenge myself.
Is there a specific/special/close-to-your-heart dish you were hoping to make the judges going into the competition?
Yes, this dish is from my time at Baro. We were running a series called “Dine around Latin America” changing the country every month. The month of Venezuela I did my take on Asado Negro, which is a super traditional dish especially in Caracas. Venezuela being only 6 miles away from Trinidad I knew I had to do the neighbour country right. My Version was a short rib braised in a flavourful caramelized sauce. Topped with pickled fennel, cassava crumble and arepa on the side.
Christina Khan’s Asado Negro
2 cups brown sugar
1 cup red wine
2 cups wine vinegar
2 tbsp canola
2 tbsp butter
4 lbs short rib
1 spanish onion
6 clove garlic
1 red bell pepper
2 pc Trinidadian pimento pepper
1 bunch chadon beni
¼ cup soy sauce
2 tbsp worcheshire sauce
1. Saute all onion, garlic, bell pepper, and pimento in a pan. Blend with chadon beni, soy sauce, and worcheshire. Pour over short rib, allow to marinade overnight
2. Set oven to 320F, Heat a dutch oven over medium-high heat add canola and butter, when these begin to foam add short rib and sear on all sides. Adding remainder of marinade from other bowl
3. Heat brown sugar in a saucepan over medium-high heat until sugar dissolves and turns into a dark caramel. Add white wine vinegar, and red wine until all the caramel has melted. Pour over top of the short rib. Cover and cook for 3 hours, turning beef every 30 minutes. Slice short rib and serve
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