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.

 

S1E4 (Mystery Box Challenge) – Pork Chop

Employment Update: Identified 5 New Potential Positions, Received 2 Rejections, Sent 11 E-mails and 1 Desperate Tweet, and Accomplished LOTS of LinkedIn Stalking

For the first mystery box challenge of the season, contestants were given 45 minutes to prepare a dish using any or all of the following ingredients: a double-cut pork chop, a bunch of flat-leaf parsley, tomatoes, a granny smith apple, a head of cabbage, ciabatta bread, lemons, cinnamon sticks, cognac, chocolate, butter, eggs, flour and milk.

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Most of the contestants stuck with a pretty straightforward pork chop dish with only a few venturing out into dessert territory. The top three for this challenge were Sheena with a chocolate mousse, Jake with a country-style pork chop and Whitney (the challenge winner) with a southern-fried pork chop.

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I decided to go the traditional route and stick to doing a great pork chop. In addition to the pork, I chose to use the cognac, parsley, lemon, apple, cinnamon, tomatoes, flour, butter, egg, and milk out of the mystery box (excluding only the cabbage, ciabatta, and chocolate). The only other ingredients I used aside from these were salt, pepper and olive oil.

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My version of the mystery box (excluding the ciabatta, chocolate and cabbage).

The first thing I did was make a marinade for the pork using the following ingredients (measurements are approximations because I was just winging it):

  • 1/4 Cup of Olive Oil
  • 1/4 Cup of Cognac
  • Juice of 1 Lemon
  • 1/2 of a Granny Smith Apple, Skinned and Finely Minced
  • 20 Parsley Leaves, Coarsely Chopped
  • 1 Tablespoon each of Salt and Pepper

I covered the pork chop in this marinade, set the oven to 400 degrees, and then left it to marinate as I set to work on my next component. (See the marinating pork chop below).

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To accompany the pork, I thought spaetzle would work perfectly. I’ve never made it before so I used this recipe as a guide: German Spaetzle Dumplings. Because of the limited ingredients I had at my disposal and my self-imposed guidelines, I had to adjust this recipe significantly. The ingredients I used instead were:

  • 1/2 Cup Flour
  • 2 Tablespoons of Milk
  • 1 Egg
  • 1/2 Teaspoon of Salt
  • Pinch each of Cinnamon and Black Pepper
  • 4 Parsley Leaves, Minced

I just mixed the ingredients together to create the spaetzle dough, and brought a pot of water to simmer. It should have been as simple as pressing the dough through a spaetzle maker (see below) and into the water. I used the spaetzle maker on the left, and I wasted a lot of time (and dough) trying to figure out how to put it together and use it the right way. But once I figured it out, the process was really easy. I left the spaetzle in the simmering water for just 5 minutes before taking it out.

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While the spaetzle was in the simmering water, I seared the pork chop on both sides (just a few minutes on each) and put it into the preheated oven. I also melted a tablespoon of butter in a skillet. When the spaetzle was done boiling, I transferred it into the skillet and sauteed it until the dumplings were crispy and golden.

After 10 minutes in the oven, I placed 4 thin slices of tomato on top of the pork chop, sprinkled them with salt and parsley, and put the entire pan back into the oven for couple more minutes. When done, I plated the pork chop and tomatoes on top of the spaetzle (as seen below).

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Pork chop marinated in cognac, lemon, parsley and apple with oven-roasted heirloom tomatoes on a bed of    cinnamon-parsley spaetzle

This dish was delicious. All of the components were great on their own and they worked even better together. The best thing was getting a little bit of everything in one bite. The only thing that I would say is that the pork chop was slightly overcooked. That was mostly due to the fact my meat thermometer wasn’t working and I’m definitely part of the “better safe than sorry” school of cooking. To get a perfect pork chop though, this is a wonderful resource: Tender & Juicy Pork Chops in the Oven.

This whole meal took me a little over an hour to complete. But without the spaetzle maker malfunction, I’m confident I could have completed everything in the challenge’s 45 minute time limit. And I definitely think this dish would have earned me some top three recognition.

That’s it for tonight but be sure to come back tomorrow for my next MasterChef challenge.