S2E13 (Mystery Box) – Scallops

Employment Update: 15 Follow-up e-mails which were all promptly ignored

This week’s mystery box contained some hand-dived scallops along with the unique combination of bananas, papaya, peas, lime, jalapeño, red onion, eggs, a croissant, pecans, cauliflower, parmesan, avocado, corn, cilantro, arugula, cinnamon, pancetta, and brandy.

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The top three consisted of Christian (Scallop Succotash), Adrien (Trio of Scallops) and Ben (Scallops and Bananas). Adrien’s Trio of Scallops won over Ben’s risky combination of scallops and bananas.

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Mystery Box challenges are always my favorite. I really enjoy trying to find creative ways to incorporate as many of the ingredients as possible. And this was no different. I decided to do just a classic seared scallop (by using the incomparable Chrissy Teigen’s Perfect Scallop tutorial as a guide, of course) with a cauliflower-avocado mash and mixed vegetables with pancetta.

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For the avocado and cauliflower mash, I used this recipe as a guide: Garlic Parmesan Avocado Cauliflower Mash. I stuck mostly to the recipe with the seasoning being the main exception. I steamed 4 cloves of garlic along with the cauliflower that I mashed up with it. I also used a decent amount of salt and pepper for flavor and thoroughly mashed the avocado up to give the whole component a nice light green color.

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For the mixed vegetables, I first cooked the peas and corn separately. There were no fresh peas at the store so I had to simply steam the frozen variety in the microwave. But I was able to get fresh corn, which I cut off the cob and boiled for a few minutes in salted water. I then sautéed 1/2 of a jalapeño (finely chopped), 3 cloves of garlic (minced), 1/4 of a red onion (chopped), and 10 cilantro leaves (finely chopped) in some olive oil, butter, and the juice of a lime. I wanted to put the pancetta into the mix at this time, but I forgot until later in the process because I was distracted but the numerous other components that were going on at the same time. But if you are doing this yourself, definitely put the pancetta in now. I cooked this together for a few minutes until the onions were translucent and then added in the corn and peas with some salt and pepper. This all cooked together for several minutes until the rest of the components were complete.

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I plated the dish with the avocado-cauliflower mash on the bottom, followed by the scallops and topped by the mixed vegetables with pancetta. Each component tasted good but I was disappointed with several things. First, I was only able to get frozen scallops, and as much as I tried, I could not for the life of me get them dry enough. They did not sear very well as a result. Also, since I forgot the pancetta until the end, it did not give a lot of flavor to the vegetables and did not get crispy the way I wanted. I think this dish has the potential to be very good but I executed poorly and didn’t have that great of ingredients. This is a fairly healthy and nice dish. I will definitely try this again but I will need to get more high-quality ingredients to make it worth it.

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S2E11 (Elimination) – Aphrodisiac: Truffle

Employment Update: So sorry it has been so long since my last post but I have been traveling a lot and have been quite productive: 2 Weekend Trips, 6 Interviews, 6 Job Applications, and 25+ E-mails. 

Having won the last challenge, Jennifer was able to pick the main ingredient to be featured in this week’s aphrodisiac-themed elimination challenge. Jennifer decided to skip the oysters and artichokes and picked the black truffle for the chefs to cook with. She was then given the option of cooking or drinking champagne while watching the others cook. She foolishly decided to cook, and then paid for that decision later.

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Tracy (Truffle and Corn Soup) and Giuseppe (Tagliolini) were the top two and named captains for the next team challenge.

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Erryn (Truffle Steak), Adrien (Seared Filet) and Jennifer (Coddled Eggs and Truffle) landed in the bottom 3. Luckily, Jennifer’s hubris did not cause her to be sent home with Erryn’s dish being declared the worst.

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I immediately decided that I wanted to attempt a truffle risotto for this challenge. In thinking about a protein to serve with it, I knew that I wanted to try something a little different. One of my favorite things to order in restaurants is duck confit so I decided to make an attempt at my own version. While it is typically done with duck legs, I was only able to find duck breasts (even after a couple trips to different stores). I followed this recipe: Duck Confit, with the only difference coming at the end. I quickly pan seared the breasts on both sides before serving instead of cooling and storing the duck. The pictures below show how the duck was seasoned and stored the night before, the duck in the melted duck fat before and after cooking, and the duck breasts being pan seared after cooking.

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While the duck was cooking in the oven, I worked on the risotto. The first thing I did was heat 5 cups of chicken broth in a pot on the stove. Then, I sautéed 8 ounces of baby bella mushrooms and 1 cup of english peas (which I had previously shelled and blanched in salted boiling water for 2 minutes) in 2 tablespoons of black truffle oil until tender. When these were done, I removed them (and the juices) from the pan and set aside for later.

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Next, I put 2 more tablespoons of black truffle oil in the pan with 4 cloves of garlic (minced), 1/4 of a small yellow onion (finely chopped), and 1/2 of a medium red bell pepper (diced). I cooked this until the onions were translucent, and then, added 1 and a 1/2 cups of arborio rice. I let this cook until the rice became golden, and then added 1/2 of a cup of white wine. Once the rice absorbed this, I added the chicken broth to the risotto 1/2 of a cup at a time (stirring constantly) until the rice had absorbed all the liquid. Then, I mixed in 1 tablespoon each of fresh finely chopped parsley and chives, 1/3 of a cup of parmesan cheese, 4 tablespoons of butter, a pinch of black truffle salt, the cooked peas and mushrooms with their liquid, and salt and pepper to taste.

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I plated the duck breast on top of the risotto and served. This was a great dish. The duck was tender and juicy. The risotto was cooked perfectly and had excellent flavor. The only issue was that the truffle flavor was very subtle. For a challenge that needed to showcase truffle, that was definitely an issue. Although, had I been able to work with real truffle instead of simply truffle oil and truffle salt, I think that I could have gotten a richer truffle flavor throughout the risotto.

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