S2E18 (Pressure) – Lemon Meringue Pie

For the final pressure test of the season, Suzy and Christian were given 90 minutes to produce a lemon meringue pie.

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Both contestants had issues with execution and flavor. Overall, the judges described the results by saying that, “Christian’s looks better than it tastes and Suzy’s tastes better than it looks.” Essentially, it came down to who made the most mistakes, resulting in Suzy’s elimination from the competition.

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I have never made lemon meringue pie before, so I decided to fully follow this recipe: Lemon Meringue Pie. (I jut cut the proportions in half to make a mini-pie). Since I did not deviate from the recipe, I am just going to do a picture representation of the recipe with the proportions of the recipe that I used (so double what follows if you want a full pie).

In a bowl with a pastry blender or in a food processor blend or pulse together a little less than 2/3 of a cup of flour, 3 tablespoons of butter, 1 tablespoon of vegetable shortening, and 1/8 of a teaspoon of salt until mixture resembles meal. (I did not have a food processor so I just used my hands and it worked fine). Add 1 tablespoon of ice water and toss or pulse until water is incorporated. If necessary, add enough ice water to form a dough and form dough into a disk. Lightly dust dough with flour and chill, wrapped in wax paper for 1 hour.

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On a lightly floured surface with a floured rolling pin, roll out dough until about 1/8 of an inch thick and then fit dough into a pie plate. Prick shell in several places with a fork and chill, covered, for 30 minutes.

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Preheat oven to 400° F. Line shell with wax paper and fill with rice or pie weights. Bake shell in middle of oven for 10 minutes. Remove paper and rice carefully and bake shell until golden, about 12 minutes more. Cool shell in pie plate on a rack. Lower oven temperature to 350° F.

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In a heavy saucepan, whisk together 1/2 of a cup of sugar, 2 1/2 tablespoons of cornstarch, and 1/8 of a teaspoon of salt and gradually whisk in 1/2 of a cup of water and 1/4 of a cup of milk, whisking until cornstarch is dissolved. Cook milk mixture over moderate heat, whisking, until it comes to a boil.

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In a bowl, whisk together 2 egg yolks. Gradually whisk milk mixture into yolks and transfer yolk mixture back into saucepan. Simmer mixture, whisking, for 3 minutes. Remove pan from heat and whisk in 1 tablespoon of butter, 1/4 of a cup of lemon juice, and 1 teaspoon of freshly grated lemon zest until butter is melted.

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In another bowl with an electric mixer, beat 2 egg whites with 1/8 of a teaspoon of cream of tartar and a pinch of salt until they hold soft peaks. Beat in 1/4 of a cup of sugar in a slow stream, beating until meringue just holds stiff peaks.

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Pour filling into shell and spread meringue on top, covering filling completely, sealing it to pastry. Draw meringue up into peaks and bake pie in middle of oven (at 350° F) until meringue is golden, about 15 minutes.

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The pie turned out great! I have never made meringue or any type of custard pie filling so I was slightly amazed that it turned out as well as it did. It was delicious and I will definitely make it again soon.

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S2E18 (Team) – International Judges

For the last team challenge of the season, the top 4 were divided in two teams and cooked a dish for 3 judges from international versions of MasterChef: Kunal Kapoor (India), Sébastien Demorand (France) and Michal Ansky (Israel). They had 90 minutes to create a dish from the best produce, meat and seafood that America has to offer.

Suzy and Christian decided to do a dish that they called an upscale Thanksgiving dish with duck, sweet potato and raspberry coulis.

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Adrien and Jennifer decided to do a dish that showcased the best items from both coasts. It consisted of roasted corn, avocado and maine lobster with spot prawns, blood orange and red pepper coulis.

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Both teams had several issues with their dishes but the Blue Team worked together better, giving them the win. This sent Suzy and Christian into the pressure test.

I decided to do something fairly straightforward with some fresh, in-season ingredients, so I designed a dish with a boneless butterfly pork loin chop, roasted parsnips, red and golden beets, and a white wine-honey dijon cream sauce.

The first thing I did was prep the beets and parsnips. I thinly sliced them and laid them out on a baking sheet. Then, I drizzled them with olive oil and sprinkled salt and pepper over the top. I put them in a 400 degree oven for 20 minutes. However, I think I still haven’t quite figured out my new oven, because when I checked them at 15 minutes, the red beets were starting to burn. I was able to pull them out before too much damage was done, but definitely watch them carefully if you do them yourself.

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Next, I put together the sauce. I started by melting 2 tablespoons of butter with some minced garlic, parsley, salt and pepper. Then, I added 1-2 tablespoons of flour and let the mixture cook together for about a minute. I then added in about 3/4 of a cup of white wine, 1/4 cup of milk, 1/4 cup of honey dijon, and the juice of 1/2 of a lemon. I let this simmer for several minutes, while I went to work on the pork chops.

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For the pork, I kept it very simple. I lightly coated each chop in flour, paprika, salt and pepper and put them in a hot pan with olive oil and butter. I cooked them for 3-5 minutes per side until they were cooked all the way through. I served the pork on a bed of roasted beets and parsnips with a side of the dijon-wine cream sauce.

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Overall, the dish was great. The pork and beets were delicious and (almost) perfectly cooked. The flavors were simple and straightforward but fresh and tasty. The sauce got a little too thick for my liking and it definitely had a unique flavor. I’m, honestly, still not sure how I feel about the sauce. It tasted good with the pork, but there were some very strong flavors that didn’t pair quite as perfectly as I would have hoped. But it was a good, simple dish that I will take another stab at soon.

 

S2E17 (Mystery Box) – Ground Meat

This week’s mystery box gave the contestants three types of ground meat to build a dish around: ground veal, ground pork, and ground beef. The mystery box also included: celery, corn, carrots, peas, mushrooms, lemon, tomato, bell peppers, garlic, eggs, milk, potatoes, red onion, worcestershire sauce, rice, mango, tomato paste, several fresh herbs, 3-4 different types of cheeses (among others).

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Jennifer (Meatloaf), Adrien (Trio of Meatballs) and Ben (Shepherd’s Pie) were named the top three with Ben winning the chance to pick the focus of the next elimination challenge.

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When I saw the ingredients available in this mystery box, I thought that I could put together one of my favorite dishes: stuffed peppers. I have never actually made these myself, mostly because my mom’s version is pretty well perfect and I didn’t want to create a poor impression. So I decided to find a recipe online that would be different enough to avoid the comparison. I settled on this as my guide: Stuffed Peppers with Ground Beef and Rice.

I essentially stuck to the recipe, except for few minor changes and additions, mostly dealing with the tomato sauce. I substituted fresh vine-ripened tomatoes (which I diced) and tomato paste for the canned diced tomatoes and tomato sauce that the recipe called for. I also added 2 cloves of minced garlic and 1/2 of a banana pepper (minced) to the bell pepper, onion, and celery mixture. This made the sauce very chunky but it definitely added a lot of nice flavor.

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Everything else from the recipe was the same (including the sprinkling of shredded cheddar cheese towards the end of the cook time). Overall, the peppers turned out great but they were definitely not as good as my mom’s. (I’m going to have to ask her for her secret). I really wanted more tomato sauce throughout the beef mixture. When I make this in the future, I might put some sauce in the bottom of the pepper before adding the beef and rice mixture or maybe layer the sauce throughout. Either way, I will want more tomato flavor!

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To serve as a side, I went for this recipe: Delicious Corn Dish Recipe. I saw this on buzzfeed a while ago and I have been waiting to work it into meal until now. I followed the recipe completely with just a couple exceptions. I had to substitute banana pepper for jalapeño because my grocery store was out. (This would be a good substitution for people that don’t like spicy foods though). I also added some minced garlic to the corn when sautéing it in olive oil (because I have to add garlic to everything). Finally, I used equal parts of lemon and lime juice instead of just lime.

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I served the stuffed pepper on a bed of the manchego-lime corn, making a very colorful plate. Overall, the corn and the stuffed pepper worked well together. It was a pretty solid dish but nothing super special. The corn was awesome though. I will definitely do that again. The stuffed pepper was just ok. It really needed some more flavor but maybe I’m just spoiled by my mom’s version.

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BONUS RECIPE: The same night I did the stuffed peppers and corn, I also decided to try my hand at some duck fat fries. I had some extra duck fat lying around from this blog post and I was really craving potatoes, so this was the perfect solution.  I found this tutorial: How to: Duck Fat Fries, and followed it completely (including the soaking and two-step frying processes).

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When they came out of the duck fat the second time, I seasoned them with truffle salt, paprika and grated parmesan cheese. And they were DELICIOUS!!! Seriously, far and away the best thing I that last night, and I can’t wait to make some more soon.

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S2E16 (Pressure) – Salmon

S2E16 (Team Challenge) Note: At the beginning of the episode, the top six chefs were split into two teams and asked to run dinner service at the Michelin-Star restaurant, Patina. They were tasked with executing four of the restaurant’s signature dishes (shown below) with basic instruction from the restaurant’s chefs. The Red Team of Christian, Ben, and Suzy won based on feedback from the guests (all of whom were Patina regulars) and the restaurant’s chef and owner. This sent the Blue Team’s Tracy, Adrien, and Jennifer into the pressure test.

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The episode showed and talked about so few components of each dish that it was difficult to determine the techniques and ingredients used in each one. Additionally, based on my watching of the episode, it appeared that many (if not all) of the sauces, marinades, and other prep work were already done for the chefs. While I hate passing up on a challenge, I felt that there was simply no way for me to recreate even one of the dishes with the limited instructions and my lack of access to the ingredients that I thought would be necessary. Therefore, I had to skip this challenge and move on to the pressure test from this episode. 


For the pressure test, Tracy, Jennifer and Adrien had to scale and filet a whole salmon into at least 10 portions and cook one of those portions perfectly for the judges in just 45 minutes. Before the task, Gordon Ramsay gave a helpful tutorial to the chefs demonstrating the proper way to accomplish this. I thought it was really helpful so I posted the clip below. I really wish this show had more of this and less of the interpersonal drama. But I guess that’s not what reality shows are for…

All of the contestants really struggled with this challenge, but Tracy had the most issues with both the prep and the cooking, resulting in her elimination. However, I definitely think she got the better end of the deal as the show said that they would pay for 1 year of classes at Le Cordon Bleu for her and a job with one of them when she graduated.

Since I obviously was not going to get my hands on a whole salmon, I decided to simply make a perfect pan-seared fillet of salmon with a garlic-dill butter sauce and two sides: cheddar-gruyere scalloped potatoes and roasted asparagus.

The first thing I did was work on the scalloped potatoes. I used this recipe as my guide: Scalloped Potatoes – Southern Food. This recipe was very simple and straightforward so I, of course, had to jazz it up a bit. I made several key changes and additions,  which definitely added a lot of flavor.

In a small saucepan, I melted 3 tablespoons of butter with 2-3 cloves of garlic (minced). After allowing that to cook together for a bit, I blended in 3 tablespoons of flour and cooked that mixture together for 1-2 minutes.

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I then added 1 1/2 cups of skim milk, 1 teaspoon of salt and a couple dashes each of thyme, nutmeg and black pepper. I whisked this mixture constantly until it was smooth and bubbling. Then, I removed the pan from the heat and stirred in 2/3 of a cup of shredded sharp cheddar cheese and 1/3 of a cup of shredded gruyere.

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With the cheese sauce complete, I layered 2 cups of thinly sliced potatoes in the bottom of a a casserole dish and poured half of the cheese sauce over the potatoes. I repeated this with 2 more cups of potatoes and the rest of the cheese sauce. Then, I sprinkled the top with shredded cheddar cheese, grated parmesan and paprika.

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I baked this at 350 degrees for a little less than hour (until it was cooked through and brown and crispy on the top). For plating purposes, I used a large round cup to get a perfect circle of scalloped potatoes to display with the salmon and asparagus.

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While the potatoes were in the oven, I prepped a bunch of asparagus and tossed it in some olive oil, minced garlic, diced yellow onion, salt and pepper. I baked this in the oven (at 350 degrees) until the asparagus were tender, about 10-15 minutes depending on the thickness.

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Finally, it was time for the salmon. I have never pan-seared salmon before so I completely followed this recipe and it was great: Seared Salmon Fillet Recipe. While the salmon was cooking, I made a quick and simple sauce by melting a couple tablespoons of butter with 1-2 cloves of garlic (minced) and some fresh dill.

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When everything was finished, I plated the salmon then squeezed some fresh lemon over the top and spooned the garlic-dill butter sauce over the top. Finally, I put the scalloped potatoes and asparagus on the plate and served. Overall, this dish was delicious. I could not stop eating those potatoes and the salmon was very flavorful. I still have no idea how I would have done at breaking down the salmon but I’m now confident that I can make a great salmon dish.

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S2E13 (Elimination) – Pork

Employment Update: Sent 5 follow-up e-mails, Identified 9 new opportunities that I will apply to this week 

Adrien, as winner of the Mystery Box challenge, got to choose between nine different cuts of pork, ranging from easy to hard, for him and the other contestants.  He chose double cut pork chops for himself, pork belly for Suzy, pork cheeks for Christian, ground pork for Jennifer, applewood smoked bacon for Tracy, baby back ribs for Christine, boneless center cut pork loin for Alejandra, pork butt for Ben, and St. Louis style ribs for Derrick. The contestants only got 1 hour to cook their pork dish with pantry ingredients, making the tougher cuts very challenging to cook in time.

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Christian (Braised Pork Cheeks) and Christine (Dry Rub Baby Back Ribs) had arguably some of the most difficult cuts to work with but they were able to cook them well enough to be named team captains for the next challenge.

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Suzy (Glazed Pork Belly), Jennifer (Ground Pork Belly), and Alejandra (Pork Loin) struggled greatly though. The judges couldn’t even stand to eat their dishes. Alejandra though made the biggest mistake by serving raw pork, resulting in her elimination.

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Per my blog rules, I needed to come up with a dish that featured a double-cut pork chop (just like the winner of the previous challenge, Adrien). However, that was not available at my store so I had to settle for boneless pork loin chops. I decided to do a dish with a latin/spanish twist. Therefore, I came up with a Latin-rub pork chop with paella cake and warm spinach salad in a citrus-habanero dressing.

I got the idea for the paella cake from this recipe: Paella Cake. I pretty much followed the recipe but I could not find any pimentón and had to substitute paprika for it. I also substituted the seafood stock for chicken broth and did just a half recipe, which I believe may have caused some issues with how they turned out. In order for the rice to get tender, I had to add a great deal more broth than what the recipe called for, and the cakes did not want to stick together. In fact, 3 of the 7 that I made totally disintegrated when I pan-fried them. I also made them thinner than what the recipe called for, which could be a contributing factor. They also got a little dry. If I were to do this recipe again, I would do the full recipe without substitutions or just serve the finished paella with manchego without forming them into the cakes.

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The next thing I did was the warm spinach salad. In a couple tablespoons each of olive oil and butter, I sautéed 1/2 of a red bell pepper (finely chopped), 1/4 of a red onion (finely chopped), 4-5 ounces of baby bella mushrooms (coarsely chopped), and 1/3 of a cup of chopped pancetta until the vegetables were tender. Then, I added in 10-12 yellow cherry tomatoes (cut in halves) and let that all cook together for a few minutes. Then, I slowly added fresh spinach, covering the dish and allowing it to wilt a little bit at a time. All told, I used an entire large container of fresh spinach.

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After all the spinach had been added, I put together a dressing consisting of 1 tablespoon of honey, 2-3 tablespoons each of olive oil and apple cider vinegar, the juice of 1/2 an orange, the juice of 1/2 a lemon, and 1/2 of a small orange habanero (minced). After whisking the dressing together, I added it to the spinach salad with salt and pepper to taste and let it all cook together for a few minutes.

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The boneless pork loin chop was the easy part. I put together a rub based on this recipe: Latin Rubbed Pork Loin Chops. I mixed together 1 tablespoon of light brown sugar, 1 1/2 teaspoons of sea salt, 1 1/2 teaspoons of freshly ground pepper, 1 1/2 teaspoons of ground ginger, 1 1/2 teaspoons of ground cumin, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 1/2 teaspoons of parsley, and 1/2 teaspoon of cayenne pepper. I then spread this rub generously all over the pork chops. Then, using this recipe as a guide: Pan Seared Oven Roasted Pork Chops, I seared them on both sides for 4 minutes each and then put them into a 425-degree oven for 10 minutes.

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Overall, this dish came together wonderfully. The pork was a little overdone so I should have taken it out of the oven earlier. The paella cake was a little dry and more mild tasting than I anticipated. But the warm spinach salad was fantastic. (My Dad even said that it was the single best thing I have made so far). All the flavors worked together REALLY well. The dish just needs a little refining and a better plating technique, but it was definitely an all-together high point. I certainly think that this could have gotten some positive attention during the challenge.

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S2E10 (Team) – Appetizers

Employment Update: 3 Job Applications, 1 Interview, 2 Scheduled Interviews, 8 E-mails

This week’s team challenge had the two groups cater a high-end West Hollywood party with three appetizers each: one vegetable, one beef and one dessert. Both teams put out very similar menus so it came down to execution. The red team did a Duo of Gazpacho, Raw Beef Tartare, and a Puff Pastry Fruit Tart.

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The Blue team created a Tomato-Mint Gazpacho, Mini Beef Wellingtons, and a Kumquat Fruit Salad with Whipped Cream.

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Both teams struggled significantly with this challenge but the Red team ended up winning by putting out the better vegetable and dessert. This sent the Blue team into the elimination challenge.

For my rendition of this challenge, I decided to take on three fairly ambitious appetizers:

  • Vegetable: French bread crostini with fresh mozzarella, artichoke hearts, strawberry, and basil with a honey-lemon-garlic balsamic reduction
  • Beef: Thai-style beef with a mango, red onion, cucumber and red pepper salad served in a crispy endive leaf and garnished with chopped spanish peanuts
  • Dessert: Popcorn with salted caramel and mexican chocolate

Vegetable Appetizer

For the vegetable course, I was inspired by a recipe I found in Stephanie Izard’s cook book Girl in the Kitchen. She is one of my all-time favorite chefs and I have eaten at Girl and the Goat in Chicago more times than I care to admit. One of the recipes in her cookbook is an Artichoke and Strawberry Panzanella. I was intrigued by the flavor profile but I knew that I needed to compose a small, single-bite dish, so I decided to re-create it on a french bread crostini with a couple twists of my own (mainly the lemon-honey-garlic balsamic reduction).

The first thing I did was clean the artichoke by using this tutorial: How to Remove Artichoke Hearts. Then, I let the heart soak in enough cold water to cover it and the juice of 1 lemon. I let this soak for over an hour, which kept it from browning and made it tender before cooking. While this was soaking, I baked a loaf of french bread (which I bought at the store because I was too lazy to make it from scratch) and made one of the sauces for the dish.

In a small saucepan, I put 1 clove of garlic (minced), 1 tablespoon of honey, the juice of 1/2 a lemon and 1/2 of a cup of balsamic vinegar. I simmered this until the liquid reduced by about half, strained out the pieces of garlic and then let it cool while I prepped the other ingredients.

I thinly sliced the strawberries and the french bread, cut the mozzarella into appropriately-sized pieces and then sliced fresh basil leaves into thin strips (known by fancy people as a chiffonade).

Finally, it was time to cook the artichoke heart. I cut the heart into 8 pieces and then put it in a pot with 1/4 of a cup of olive oil, 1/2 of a cup of chicken broth, 1/3 of a cup of white wine (I used pinot grigio because that’s what I like to drink), 3 cloves of garlic (minced), the juice of 1/2 a lemon and a hefty pinch each of salt and pepper. I let this simmer until the pieces of the heart were tender (about 15-20 minutes). Then, I took the artichokes out with a slotted spoon and kept the liquid simmering until it reduced by half.

With that, all of the components were finished. All that was left was the plating. I laid out the crostinis on a serving dish and   brushed each with the liquid that I cooked the artichokes in (basically a garlic-white wine sauce). Then, I layered on the artichoke hearts, mozzarella, and strawberries. I drizzled each crostini with the balsamic reduction and garnished each with a strip of basil.

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This was definitely the prettiest-looking dish I made and I was a huge fan. Not only did it hold together wonderfully as a one-bite dish, the flavors paired together great. It was sweet and savory and creamy all at once. It was a lot of prep work but it was certainly delicious.

Beef Appetizer

For the beef appetizer, I also wanted to do something both savory and sweet. I had really been craving mango too (it’s one of my favorite fruits), so I thought that pairing these things together in a thai-style dish would be delightful. And I must say, I think I was right. While, I used this recipe as an initial guide: Thai-Style Stir-Fried Beef with Mango, I made enough changes to it that it definitely warrants its own recipe.

The first thing I did was make the mango salad. I finely chopped up mango, cucumber, red bell pepper and red onion, tossed it all together and set it aside. Then, I thinly sliced some sirloin beef and tossed it with 2-3 tablespoons of soy sauce, 1 tablespoon of sugar, 1-2 cloves of minced garlic, and a pinch each of salt and pepper. I let this marinate in the fridge while I completed the rest of the components.

The next thing I did was make a dressing for the mango salad. In a small saucepan, I combined 3/4 of a cup of water, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, 1 tablespoon of lemongrass paste, 1 teaspoon of paprika, 1 clove of garlic (minced), 1/2 of a teaspoon of ground ginger and 1/2 of a teaspoon of sambal oelek. I let this simmer for 5-7 minutes, took it off the heat, and when it was cool, added the juice of 1/2 of a lime. (FYI – These proportions made a lot of dressing so you may want to adjust depending on how much you’re planning to make). I tossed the dressing on the fruit with a pinch each of salt and pepper, and let the flavors marinate until I was ready to plate.

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The final thing left to do was cook the beef. I simply stir-fried the beef in some olive oil and the leftover marinade until the beef was browned all the way through (about 5-10 minutes depending on how thick the slices are).

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Then, I  plated the dish by filling the endive leaves with the mango salad, placing a couple strips of beef on top of each and garnishing the beef with finely chopped spanish peanuts.

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This dish was definitely my favorite. The beef was really flavorful and it went really well with the mango salad. It was a little more difficult to eat than the crostini but it held together better than I initially thought it would. I also would have liked a little more spice in the dish but I held back so my mom would be able to eat it. If I make this dish I again, I’ll probably add some finely chopped jalapeño to the mango salad and up the amount of sambal oelek (or add another thai spice) to the dressing.

Dessert Appetizer

The idea for my dessert appetizer came completely from my brother, Andy. He is not really a fan of dessert (or sweet things in general), and he LOVES popcorn. We started talking about how he had been thinking that making some sort of caramel/chocolate popcorn would actually be a dessert that he would enjoy. Thus, this dish was born.

Since he is the popcorn expert in our family, I let him take reins on that component. (I mean, this is a team challenge, after all). He basically follows the recipe on the back of the Orville Redenbacher package for anyone that wants to try this but I also found this tutorial that works pretty well for those of us that usually go the microwave or movie-theatre route: How to Pop Popcorn on the Stove.

I made the salted caramel sauce using this recipe (just adding more salt to the mix): Easy Caramel Sauce and used Abuelita’s mexican hot chocolate tablets as the base for my chocolate sauce. I essentially just melted down two tablets in about 1/2 of a cup of half and half with a pinch of cayenne pepper and a dash vanilla extract, and it worked out great.

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Finally, I plated the popcorn on tasting spoons and drizzled a bit of the caramel and chocolate on it before serving. It was delicious and my brother definitely found a dessert that he enjoys.

Overall, these three appetizers were delicious and they would be a hit in any situation. They didn’t really go together but neither did the teams’ dishes on the show. Either way, I definitely suggest trying one or all of them!

S2E5 (Mystery Box) – Salmon

Employment Update: Identified several potential opportunities that I will apply to later this week

For the first mystery box challenge of the season, contestants had to create a dish using some of the following ingredients: salmon, strawberries, fennel, white asparagus, ricotta cheese, fingerling potatoes, pistachios, balsamic vinegar, fresh dill, noodles, bread, lemon, honey and puff pastry.

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Going against the typical grain of the mystery box challenge, the judges decided to announce that Ben made the worst dish of them all, having overcooked the salmon and prepared a “hideous” sauce to go with it.

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Suzy (Trio of Salmon), Christian (Pistachio Crusted Salmon), and Jennie (Savory Salmon Tart) won the judges’ praise for their dishes, with Christian being declared the ultimate winner of the challenge.

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I had never worked with fennel or white asparagus before so I knew I wanted to do a dish that featured both ingredients along with the salmon. I have also been wanting to try the “en papillotte” technique so I found a base recipe that I could tweak in order to make a great dish that used several of the mystery box ingredients. I mostly followed this recipe: Salmon and Fennel Baked in Parchment. The only thing I really changed was including 5 thin slices of shallot, 1 clove of garlic (coarsely chopped) and 2 pieces of asparagus (each cut in half lengthwise) under the salmon.

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Overall, the dish turned out great (and it was SO simple to do). It could have used more salt though and I should have sliced the fennel much thinner. I’m not a huge fan of the taste of fennel and this dish definitely did not change my mind, but it did give a nice flavor to the other components. I certainly think I would have been safe in this round but I’m not sure I would have cracked the top three.

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