Bryan Caswell left Texas for nine years, but there are some things he couldn't shake, like three-bean salad. It gives a Southern touch to his Asian-accented quail, which marinates in ginger, garlic and soy sauce. Caswell learned to make chile jam in Bangkok, but he says Texans love the heat.
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Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.