S2E19 (Elimination) – Octopus, Veal, Mushrooms

Before I start this post, I first want to apologize for the long delay between posts. I have been very busy the last couple weeks as I have been working at Churchill Downs during the recent Kentucky Derby. It was a lot of work but also a lot of fun (as you can see here: The 140th Running of the Kentucky Oaks and the Kentucky Derby). I am glad to have some free time back to do some cooking and blogging though.

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As the winner of the mystery box challenge, Adrien was able to choose between three of Joe’s favorite ingredients: Octopus, Veal and Mushrooms. He chose octopus for himself. Then, Christian was able to select his and Jennifer’s ingredient. Christian selected veal for himself and gave Jennifer mushrooms to work with.

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Each contestant had positives and negatives to their final dishes, but the judges decided to send Adrien (Pan Seared Octopus) and Jennifer (Mushroom and Egg Ravioli) to the Final Challenge. This eliminated Christian (Veal) from the competition.

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When I started this blog, I wrote a rule to direct me in what ingredient to cook with in challenges such as this. It read:

“For challenges in which the competitors are given different ingredients to work with, I will use the ingredient that the most chefs are given to cook with. If every contestant is given a different ingredient, I will use the one the winner picks for him/herself, or if the winner does not cook in the challenge, the ingredient that is given to that episode’s ‘target’.”

However, for this challenge, if I were to follow this rule, I would have to cook with octopus. While I would love to tackle the challenge, I know that I am just not going to be able to find octopus to work with. So to try and follow the rule at least a little bit, I will cook with the ingredient given to the challenge’s “target.” That ended up being Jennifer, who was stuck with mushrooms.

I knew I wanted to try something a little different and crepes have been on my list of “dishes to attempt.” I was lucky enough to find this recipe that met both criteria: Mushroom Crepes with Poblano Chile Sauce. Since most of this was new to me, I mostly stuck to the recipe with the one exception being my addition of chicken. This was going to be my dinner, after all, and I wanted protein! However, this dish would be just a delicious as the original vegetarian option. I also halved the recipe to make only 8 crepes, which brought down the expected cook and prep time of 4 hours to just under 3 hours.

The first thing I did was make the crepe batter. I blended 1 cup of whole milk, 1.5 eggs (I guesstimated this – I know its a weird amount but that’s what happens when you only do half of a recipe), 1 tablespoon of melted butter (that had been cooled), and 1/2 of a teaspoon of fine sea salt in a blender for 5 seconds. I then added 1 cup of flour, 1/2 cup at a time, blending the batter until it was smooth after each addition. I let this rest for 1 hour and then re-blended for 5 seconds just before using.

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While the batter was resting, I started to prep some of the other components. First, I charred 3 poblano chiles in the broiler until they were blackened on all sides. I then enclosed them in paper bag for 10 minutes. Finally, I peeled, seeded, and thinly sliced the chiles. For this part of the recipe, I used this tutorial as a guide: How to Roast and Peel Poblano Peppers.

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Next, I prepped the other ingredients: diced white onions, minced garlic, minced cilantro, sweet corn sliced off the cob, and shredded chicken (I cheated and just got the pre-cooked rotisserie chicken from the grocery store). All of these were fairly simple but I decided to use this post as an excuse to try this: The Magic Corn Trick. While it worked really well for cooking the corn, the cob didn’t exactly slide out without any silk. Maybe I needed to cook it longer or maybe I needed to trim it more. Either way, there was something there that didn’t quite work but I’ll definitely try it again sometime.

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After all the prep work was done, I moved on to the crepe making. I heated a medium nonstick skillet over medium heat. I brushed the bottom of the pan with melted butter. Then, I poured 3 tablespoons of batter into the skillet and swirled until the bottom of the skillet was coated evenly. I let this cook until the bottom of crepe was golden. (The recipe said that this should take about 30 seconds but it took much longer than that). Then, I loosened the edges gently with a spatula and turned the crepe over. I cooked this until the bottom was brown in spots, and turned the crepe out onto a paper towel.

The first crepe I made was a disaster. It wasn’t really cooking all that well and I turned it too early so it looked completely screwed up (as seen below).

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But I turned the heat up and got the hang of the cooking process on the second one and it only got better from there. I repeated the cooking process for each, making about 8 crepes (plus the one wonky crepe) and stacked them between paper towels.

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Next, I moved on to the poblano cream sauce. I melted butter in a medium saucepan over medium heat. I then added 2-3 tablespoons of diced white onion and 1 clove of minced garlic, and sautéed for about 2 minutes. Next, I stirred in 1 and 1/2 tablespoons of flour and sautéed for 1 minute longer. I then whisked in 1 cup of warm whole milk and brought the whole mixture to a boil (while whisking constantly). I reduced the heat to medium-low and let the sauce simmer until it thickened, about 5 minutes.

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Then, I poured the sauce into a blender with 1/4 cup of heavy whipping cream, half of the roasted poblano chiles, and salt and pepper to taste, and blended the sauce until it was smooth.

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After completing the sauce, I moved on to the filling. I heated a few tablespoons of olive oil in a large skillet over medium-high heat. I then added 1 cup of diced white onions, 8 ounces of sliced shitake mushrooms, 3-4 cloves of minced garlic, and half of the reserved poblano chiles (chopped). I sautéed this until the mushrooms were brown and the mushroom liquid had evaporated, about 10 minutes. Then, I added the shredded chicken, 1 tablespoon of minced fresh cilantro and salt and pepper to taste. I let that mixture cook together until the chicken was warmed through.

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With most of the components finished, I then started to fill the crepes. I spooned some of the filling in the middle of the crepe, wrapped it and placed it in a baking dish. I drizzled about half of the poblano cream sauce over the top of the crepes, and then sprinkled 1/2 of a cup of grated manchego cheese over top. I put this dish in a 350-degree oven until the cheese melted, about 12 minutes.

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While the stuffed crepes were in the oven, I worked on the final component: the garnish. In a large skillet, I sautéed some sweet corn with the rest of the poblanos (chopped) in some olive oil with salt and pepper until they were heated through. I also prepped some cilantro and fresh lime as a garnish.

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When the crepes came out of the oven, I spooned some additional poblano cream sauce onto the serving dish. Then, I placed 2 stuffed crepes over the sauce and garnished the dish with fresh cilantro, the corn-poblano mixture and a squirt of fresh lime over the top.

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Overall, this dish was delightful. It was very unique and would have definitely caught the attention of the judges. While the crepes took a great deal of time (and probably should have been a bit thinner), the rest of the components were fairly simple. In the future, I might use pre-made crepes or flour tortillas instead in order to cut out a lot of the prep work. The flavor profile also didn’t feature mushrooms as prominently as the challenge called for, but I’m sure there’s a way to tweak this dish to do so. Regardless, this a delicious dish that should definitely be tried.

I am certainly happy to be back to blogging. Here’s to hoping there won’t be too many delays like this in the future.

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S2E19 (Mystery Box) – Chicken

For the final mystery box challenge of the season, the contestants were asked to demonstrate how far they had come. They had to create a dish featuring chicken with an open pantry, just like one of the first challenges of the season. Jennifer struggled, turning in a dish with overcooked and undercooked components (Bacon Wrapped Chicken with Apples and Jalapeño). Christian (Bacon Wrapped Chicken with French Onion Sauce) and Adrien (Braised Chicken Thigh with Acorn Squash, Asparagus and Rice) created better dishes, but the judges only offered high praise for Adrien, who won the challenge.

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For this challenge, I decided to do an “empty the fridge” type of dish. While that’s not really what I usually do on this blog, I thought that I had ingredients on hand to do a great stuffed chicken breast with ratatouille and truffle-butter potatoes. For the chicken breast, I made the stuffing out of feta, chopped bacon, minced garlic, chopped yellow onions, thyme, oregano, and crushed red pepper. After mixing all of this together, I pounded out the chicken breast, spread the stuffing evenly over the top of the chicken and then rolled it all up so that the chicken totally enveloped the stuffing. I seasoned the chicken with salt, pepper and paprika, and poured in enough chicken stock to cover the bottom of the baking dish. I baked this in a 375 degree oven for 45 minutes, spooning the broth over the top of the chicken every 15 minutes.

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While the chicken was cooking, I started making the sides. While I did not have the ingredients to make a traditional ratatouille, I certainly had enough to create my own version. I simply sautéed some chopped zucchini, chopped red onion, diced tomatoes, minced garlic, and chopped red bell pepper in some olive oil and butter. I let the vegetables cook together for a little bit. Then, I added a couple tablespoons of arrabiata sauce and seasoned the whole mixture with salt, pepper, oregano, basil, cumin, and cayenne pepper. I let this all cook together on low until the vegetables were tender and ready to serve.

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For the potatoes, I simply fried the slices in some butter for a couple minutes per side, sprinkled them with truffle salt and then popped them in the oven on a baking sheet until they were fork tender.

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The final component of the dish was the red wine reduction. When the chicken was finished, I took the broth from the bottom of the baking dish and poured it into a sauce pan. To this, I added an equal amount of red wine (in this case, a pinot noir that I had on hand), a tablespoon of honey, and the juice of 1/2 a lime. I let this simmer until it was reduced by half.

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I plated the chicken breast on a bed of the truffle potatoes and ratatouille with the red wine reduction spooned over top. Overall, the dish came together pretty well. The ratatouille and potatoes were delicious. I easily could have eaten just those and been perfectly content. The chicken, on the other hand, was just ok. The feta did not keep the chicken moist like other cheeses I have used in the past to make this dish. And the crushed red pepper was too strong, giving the stuffing, as a whole, a bit of an odd flavor. The red wine sauce was very strong. I let it reduce too far and I used a fairly cheap wine, so the overall flavor was much too sharp. While there are definitely some tweaks that need to be made to improve this dish, I do think that it could be refined into quite a delicious meal.

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S2E5 (Elimination) – French Cuisine

Employment Update: 1 Job Application, 2 E-mails, 2 LinkedIn Messages

Having won the mystery box challenge, Christian was able to select the type of European cuisine that the rest of the contestants had to create a dish for. He selected French cuisine.

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Derrick (Gougére) and Max (Poached Cod) had the best dishes and therefore became the team captains for the next challenge.

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The bottom three were Angel (Fruit Tart), Erryn (Beef Carpaccio) and Mark (Peppercorn Crusted Filet), with Angel and Mark being sent home.

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I honestly had no idea where to start with this one. I know next to nothing about french cooking but I knew I wanted to try and master a classic. I did some research and I just couldn’t decide between The Pioneer Woman’s Coq Au Vin or Julia Child’s Beef Bourguignon. Since I am still working full time, I decided to stick to the 2 hour dish instead of the 6 hour one, but I will definitely attempt some Julia Child soon!

To make sure I made the classic french dish correctly, I stuck completely to the recipe. The pictures below show the different stages of the dish as I compiled it prior to putting it in the oven.

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The only thing I did differently from the recipe was make the noodles from scratch. I used my Mom’s egg noodle recipe. We usually use this recipe for chicken and noodles but I thought it would work well for this dish too. The ingredients I used to make the noodles were:

  • 3/4 Cups of Flour
  • Pinch each of Thyme, Oregano and Salt
  • 1 Egg Yolk, beaten
  • 3-4 Tablespoons of Ice Water

The instructions I used to make the noodles were as follows. The pictures below show the finished noodles before and after cooking.

  • Stir flour, thyme, and salt together in a mixing bowl.
  • Make a small well in middle of bowl and put egg yolk and water in there. Stir until well blended.
  • Shape into ball. Place dough on lightly floured surface; flatten slightly.
  • Knead 5 minutes or until dough is smooth and elastic, adding more flour to prevent sticking if necessary.
  • Cover with plastic wrap. Let rest 15 minutes.
  • Roll out dough to 1/8 inch thickness or thinner on lightly floured surface. If dough is too elastic, let rest several minutes.
  • Let dough stand about 30 minutes to dry slightly.
  • Cut strips into desired length and width.
  • Boil in liquid until al dente. I usually use chicken stock but you can use any liquid you want.

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The final dish turned out great. (See below). The chicken was tender and the vegetables and sauce were delicious. I’m not sure what Coq Au Vin is supposed to taste like but this was FANTASTIC! The noodles were a little thick (I really need to get a pasta maker), but overall I’d say this dish is a winner, especially with the hodgepodge the contestants created in this challenge.

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S2E4 (Elimination Test) – Chicken

Employment Update: 1 Scheduled Phone Interview, 5 Job Applications, 3 LinkedIn Messages

24 contestants survived the apple slicing test and went on to the first cooking test of the season. To get the contestant field down to the Top 18, they had to create a great dish featuring chicken.

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Most individuals played it relatively safe – sticking to what they knew best. I cook with chicken all the time and have several go-to recipes. One of my favorites comes from Chrissy Teigen’s blog: Boursin and Bacon Stuffed Chicken Breast. I follow the recipe for the most part but I have experimented with stuffing it with roasted red peppers, onions, and spinach in addition to the bacon and boursin. Wrapping it in prosciutto is something that I don’t always do. And I also bake it with chicken stock in the pan to keep the chicken moist. Below is a picture of one of my versions of this recipe.

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First, I decided that I wanted to try my hand at breaking down a chicken so I used this tutorial: How to Break Down a Chicken. It certainly wasn’t easy but I was able to do it and the tutorial was hugely helpful. Although pausing and playing a video on your computer when your hands are covered in chicken goop is certainly an interesting trick. I may have used my nose and elbow at various points in the process. Regardless, I broke down the chicken relatively easily and didn’t get any salmonella on my laptop. I’d say that’s a win.

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In addition to breaking down the whole chicken, I knew I wanted to try something that I’ve never done before but always wanted to: Crispy Fried Chicken. I followed the recipe completely and the chicken turned out great! Although the entire time I was making it, this is what I thought about: Shake that! 

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For my side dish, I had this idea to do a potato, spinach and red pepper cake, but I had no idea if it would actually work. I thinly sliced 1/2 a russet potato and 1/2 a red bell pepper. Then, I made a butter sauce with 4 tablespoon of butter, a finely grated shallot, 3 cloves of garlic (also finely grated), salt, pepper, paprika, cumin and oregano. Then, I layered them (potato first, followed by butter sauce, spinach and peppers) in a small round dish and baked it in a 350 degree oven for 20-30 minutes (until the potatoes were tender). When it was done, I turned it out onto the plate. It wasn’t very pretty but it mostly stayed together and it tasted great.

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While everything was really tasty, it definitely did not look gourmet. I also should have done a sauce to go with the chicken because I ended up using honey mustard to dip my chicken in (which was delicious… don’t judge). I doubt this would have played well with the judges but it was a great dinner for tonight.

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S1E9 (Pressure Test) – Pasta

Employment Update: 4 Job Applications, 1 Skype Interview, 4 LinkedIn Messages, 1 Scheduled Phone Call, 1 Rejection

Since they lost, the blue team was put into this week’s pressure test. The challenge was very straightforward: make a great homemade pasta dish in 90 minutes. The twist, though, was that two people were going to be sent home.  Jake (Stuffed Calamari with Marinara) and Tracey (Ravioli Bolognese) were the ones that ended up with judges’ least favorite dishes. This made Lee (Roasted Eggplant Ravioli) and Mike (Fettuccine with Roasted Peppers) safe to cook another day.

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For my pasta dish, I decided to try my hand at ravioli. I’ve never made it before so I wanted to test myself. In terms of flavors, I decided on a Chicken, Pancetta and Herbed Chèvre Ravioli in a Garlic White Wine Cream Sauce with Spinach and Red Peppers. For the ravioli, I followed this recipe (just did a half version, which made 18 large ravioli): Fresh Pasta Dough for Ravioli Recipe. It worked out really great but I had to do everything by hand (due to current lack of kitchen equipment) so they didn’t look as pretty as the should have.

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After making the ravioli dough and letting it set, I made the filling. I cooked 3 very thin chicken breasts (cut in small pieces), 4 slices of chopped pancetta, 1/2 of a jalapeño (minced), 1/4 of an onion (chopped), 2 cloves of garlic (minced), cumin, salt, pepper, and fresh rosemary in some olive oil. When fully cooked (see below), I let the mixture cool and then put it into a food processor with 1-2 ounces of the herbed chèvre, which I mixed until it made almost a thick paste. This made twice as much filling as I needed for the dough so only use these proportions if you make the full ravioli dough recipe from above. (I followed the recipe instructions for everything about the ravioli – definitely use that as your guide).

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To make the sauce, I used the same pan that I cooked the chicken filling in to get some of those flavors to transfer into the sauce. I sautéed 2 cloves of garlic (minced), 1/2 of a red bell pepper (chopped) and a pinch each of sage, thyme, oregano, salt and pepper in a tablespoon of butter. I added 3/4 of a cup of white wine and let that reduce by about half. Then, I added 1/2 cup of heavy cream and let that simmer until it thickened. Then, I added fresh spinach and let it wilt. As the ravioli finished cooking, I added it to the sauce as well (follow the recipe above for instructions but you basically just boil it until it floats). I let everything cook together for a few minutes and then garnished it with shredded parmesan cheese.

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Overall, the dish was delicious. The pasta did get a little thick in some spots, but I think it would have been fine with a pasta maker. The white wine I used also had a bit of a strong taste, which overwhelmed some of the other flavors in the sauce. But the flavors all worked well together and I definitely think I could have been in the running with this dish.

S1E5 (Team Challenge) – Feed the Marines

Employment Status: 2 Job Applications, 8 E-mails, 1 Phone call

For this season’s first team challenge, the chefs were asked to feed 400 U.S. Marines with the two different teams serving one entree, two sides and one dessert each.

The Red Team made barbecue steak, potato gratin, roasted root vegetables and apple turnover (the first dish below), while the Blue Team made stuffed pork loin, garlic mashed potatoes, roasted corn and berry napoleon (the second dish). Even though the Red Team’s food was declared better overall, they underestimated the necessary portions and ran out of food. The Blue Team essentially won by default.

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Since I am obviously not going to feed 400 Marines, I decided to use this time to share some of my favorite recipes that could easily be scaled up to meet the needs of the challenge.

For the entree, I LOVE the Pioneer Woman’s Peach Whiskey Barbecue Chicken. I’ve made this dish multiple times and it is always a winner. I pretty much just follow the recipe (with the one exception being that I use breasts instead of thighs) so go there for instructions.

For the first side, I highly suggest my Mom’s mac-and-cheese recipe. I have adapted it over the years and made it my own and it is totally delicious. I had one friend even say that he thought he didn’t like mac-and-cheese… until he tried this. Even today, he says that this is the only mac-and-cheese he likes. If that doesn’t convince you how good this is, I don’t know what will. To make 4 servings of this awesome mac-and-cheese, this is what you’ll need:

  • 2 Cups of Uncooked Pasta (You can literally use any type of pasta for this but I prefer to use Penne, Orecchiette, or Fusilli)
  • 1/4 Cup of Butter
  • 1/2 Teaspoon of Salt
  • 1/4 Teaspoon of Pepper
  • 1/4 Teaspoon of Garlic Powder
  • 1/4 Cup of Flour
  • 1-3/4 Cups of Milk
  • 4 Ounces each of Sharp Cheddar, Gouda, and Gruyere, Cubed
  • 4 Ounces of Sharp Cheddar Cheese, Shredded
  • 2 Ounces Parmesan, Shredded
  • Seasoned Bread Crumbs

To make this dish:

  • Cook pasta as directed, drain and set aside.
  • Melt butter over medium heat (with salt, pepper, garlic powder and any other herbs and spices you like – I have been known to throw in Sambal Oelek or White Truffle Oil depending on my mood).
  • Blend in flour, stirring constantly until mixture is smooth and bubbly.
  • Slowly stir in milk. Heat to boiling, stirring constantly.
  • Boil and stir for 1 minute. Turn down heat and stir in cubed cheese until melted.
  • Place pasta in casserole dish. Stir cheese sauce into pasta. Top with shredded cheese and seasoned bread crumbs
  • Bake uncovered for approximately 30 minutes at 375 degrees.

For the second side, I made this Tomato Zucchini Tart for a party recently and everyone loved it. It was time intensive but it was super easy with a mandolin slicer (which you can get fairly inexpensively at Target). You can also spice this up and add yellow squash and/or eggplant as well.

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I have to admit: dessert is not really my thing. A pastry chef, I am not. So I really only have one go-to dessert recipe that I can share with you. As an Ohio native and an Ohio State Alum, this, of course, is Buckeye Candies. The ingredients that you need to make around 36 pieces of candy are:

  • 1 Cup of Smooth Peanut Butter
  • 1/8 Cup of Butter, Softened
  • 2 Cups of Powdered Sugar
  • 2 Cups of Chocolate Chips
  • Toothpicks

Mix the peanut butter and butter until creamy then slowly beat in powdered sugar – just a 1/3 of a cup at a time or else powdered sugar will fly everywhere. Shape into small 1-inch balls, place toothpicks in the center of the candy and freeze for at least one hour. Melt chocolate chips using a double boiler and dip candies one-by-one into the chocolate. Store in the fridge until ready to serve.

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I hope you enjoy these recipes as much as I do. I’ll be back with another challenge soon.

S1E4 (Elimination Test) – Chinese Theme: Mandarin Oranges

Employment Status: 1 Job Application, 1 Scheduled Phone Interview, 1 Phone call, 14 E-mails, 1 Sign-up for a Volunteer Opportunity in hopes of Networking

For the first elimination test of the season, contestants were asked to produce a Chinese-themed dish including mandarin oranges (the ingredient selected by last challenge’s winner, Whitney) in just one hour. Most of the contestants stuck to the cliched, americanized version of “Chinese” stir-fry and things shook out like this:

Faruq (Stuffed Chicken), Avis (Orange Chicken), and Sheena (Warm Mandarin Salad) were in the bottom three.

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And Sharone (Crispy Sesame Chicken), Tracy (Ginger Madarin Chicken), and Mike (Nutty Orange Chicken), were in the top three.

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In the end, Avis and Sheena were eliminated and Mike was declared the winner.

For my rendition of the challenge, I was determined to do more than just a stir-fry, but having been to China just last year, the only food I remembered that would not qualify as such was peking duck, dim sum and hot pot – all of which did not exactly fit into the challenge. So I decided to do a spin on one of my favorite dishes: Lettuce Wraps. When I’ve done this recipe before, I’ve used this tasty and simple recipe: Asian Lettuce Wraps. But I knew I wanted to try something a little bit different so I decided to do some orange-sesame chicken lettuce wraps with coconut-infused jasmine rice.

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To create the lettuce wrap filling (enough for 2-3 servings), I used the following ingredients:

  • 1 Tablespoon of Olive Oil
  • 3 Cloves of Garlic, Minced
  • 2 Green Onions, Chopped (I used a third one for garnish so I went ahead and chopped all three at the same time and just saved some for later)
  • 4-ounce Can of Water Chestnuts, Minced (I had to mince them by hand but you can usually find cans where they are already minced for you)
  • 5 Ounces of Shitake Mushrooms, Coarsely Chopped
  • 1/4 Cup of Chopped Yellow Onions
  • 1/2 of a Green Bell Pepper
  • 30 Slices of Mandarin Oranges, Chopped (I unfortunately had to use canned mandarin oranges but definitely use fresh if you can)
  • 2 Chicken Breasts, Cut into Small Chunks
  • 1 Tablespoon Soy Sauce
  • 3 Tablespoons Hoisin Sauce
  • 2 Tablespoons Duck Sauce
  • 1 Tablespoon Rice Wine Vinegar
  • 2 Teaspoons Dark Sesame Oil
  • 1 Teaspoon Toasted Sesame seeds
  • 1 Teaspoon of Ground Ginger
  • Pinch each of Anise, Cinnamon, Cloves
  • 1 Teaspoon Sambal Oelek or your choice of Chili Paste (This will make the dish a medium-level of spicy. Use more or less depending on your preferred level of spiciness)
  • Salt and pepper to taste

I just threw all of this in a wok and cooked until it was finished. It only took about 10-15 minutes to cook (See Before and After pictures below). The majority of the work with this is definitely in the prep stage.

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For the coconut rice, I used:

  • 1 cup of water
  • 1/2 cup of coconut milk
  • Juice of 1/4 Orange (I had to use a regular orange for this because my grocery store does not sell fresh mandarin oranges, but if you can get them, use that)
  • Pinch of Coarse Sale
  • 1 cup of jasmine rice

After completing the prep work involved in the filling, I filled a pot with the water, coconut milk, orange juice, and salt. I brought that to a boil, then stirred in the jasmine rice. Then, I just covered the pot and let it simmer for 20 minutes. (This is when I started cooking the chicken filling). After 20 minutes, I took the pot (still covered) off the heat and let it rest 5 more minutes.

Then, everything was ready to plate. I placed the lettuce leaves on the serving dish (I used Romaine but you can use whatever your favorite lettuce is). Then, I put a layer of coconut rice followed by the orange-chicken. Finally, I garnished the dish with mandarin oranges, green onions and toasted sesame seeds.

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Lettuce wraps with orange-sesame chicken and coconut-infused jasmine rice

Even though I tried to avoid making a stir-fry, that’s actually exactly what I did – just dressed up a little differently. It took me just about an hour and it tasted delicious – probably my favorite thing I have made so far. Given that most people received negative feedback in the challenge, I think this dish would have fared pretty well. I’ll have another dish tomorrow so be sure to come back then to see what happens next!