Employment Update: I’ve had two more Skype interviews since my last post for a full-time role in Chicago with a really cool startup. I’m really excited about it but we will see what happens. In the meantime, I’m just enjoying my time in Louisville and exploring the city (when it’s not raining outside – I thought I left Oregon…).
After the Mystery Box challenge, Lee (the winner) was able to choose which ingredient he wanted the chefs to base a dish around in order to create romantic dishes. His choices were chocolate, passion fruit and burrata. He, of course, picked passion fruit (which is crazy difficult to get around here and I’ve never even tried one before).
A lot of the chefs did prawns or steak with some sort of fruit salad or sauce. The judges did not appear to be impressed with many of the dishes except for those put out by Sharone (Porcini-crusted Tenderloin) and Lee (Tenderloin and Prawns).
Slim and Whitney were the bottom two dishes this week. Whitney made passion fruit glazed shrimp, which she overcooked. Slim did a really weird fruit and meat fondue dish and ended up being sent home – mostly because she thought her plate was really good even after a terrible critique.
For my attempt at this challenge, I decided to do a Thai-inspired passion fruit risotto with chilean sea bass and roasted asparagus. Tragically, I was unable to find any passion fruit in Louisville. I went to three different stores and all I was able to come up with was passion fruit juice. To make two portions of this dish, I used:
- 1/4 of Red Onion
- 2-3 Cloves of Garlic, Minced
- 2-1/2 Tablespoons of Butter
- 1 Tablespoon of Olive Oil
- 1 Cup of Arborio Rice
- 1/4 Cup of Red Wine
- 1 Tablespoon of Ginger Paste
- 1 Tablespoon of Lemongrass Paste
- 1 Tablespoon Fresh Cilantro, Coarsely Chopped
- Several dashes of Thai Red Chili Sauce
- 1/2 Cup Passion Fruit Juice
- 2-1/2 Cups of Chicken Broth
- 1/2 Cup of Parmesan Cheese
- 2 6-ounce Filets of Chilean Sea Bass
- Bunch of Asparagus
- Salt and Pepper to Taste
- Olive Oil for Cooking
The first component I focused on was, of course, the risotto. I sautéed the onion and garlic in the butter and olive oil until the onions were translucent. Then, I put the Arborio rice in and cooked it for a few minutes. I then mixed in the red wine to add some color to the rice, followed by the ginger, lemongrass, cilantro and thai red chili sauce. Then, I started the process of adding the broth into the rice mixture. I had heated the chicken broth and passion fruit juice to a boil before starting the risotto so I could slowly add the warm liquid a little bit (about 1/2 cup) at a time. I continued to do this until the rice had absorbed all the liquid and finished it by mixing in the parmesan cheese.
The other two components were simple. I placed the asparagus in a roasting pan, drizzled the spears in olive oil and seasoned it with some salt and pepper. Then, I just put it in to a 350 degree oven for 10-12 minutes.
I seasoned the sea bass with salt, pepper and lime and pan seared it (just a few minutes on each side). With all of the components complete, I plated the dish with the risotto on the base, followed by the asparagus and the chilean sea bass. (See finished product below).
The dish was delicious and very unique. I’m not sure that I’ve ever had anything quite like it before. Everything was cooked perfectly but it got a little oily and some crunch would have been nice to have in order to break up the similar textures. I also would have liked to add a little more red wine to get a richer color to the risotto. Overall though, it tasted great and I definitely think I would have been safe this time around.