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.

 

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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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S2E8 (Team) – Sausage Sandwiches

Employment Update: Well the dream job did not work out and now I am back to square one. It is really disappointing but I am getting back at it and trying my best to find the next dream job. Since my last post: 7 Applications, 8 E-mails.

For this episode’s team challenge, the chefs were split into a red team and blue team and given the task of making sausage sandwiches with a topping for 101 bikers. The main catch being that they had to make their sausages from scratch. The Blue team made a Spicy Italian Pork Sausage with Caramelized Onions and Molasses, and the Red team made a Beer Soaked Sausage Patty with Drunken Onion and Pepper Relish.

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The Red team had the most issues during the prep phase, having problems with the texture of the meat and the casings. They eventually decided to do patties instead and this allowed them to get an early lead. The Blue team’s sausage was deemed to be too sweet initially but they were able to adjust on the fly by adding the spiciness of banana peppers. This balanced out the flavors of their dish, and ultimately, gave them the win.

For my rendition of the challenge, I decided to push the boundaries a bit and create a mediterranean style sausage sandwich. My topping was sweet and spicy roasted artichoke, red peppers and onions. And my sausage was an uncased pork and feta sausage. I do not have a meat grinder or the ability to case the sausage so I had to cheat a little bit, but I definitely tried to do as much of the work from scratch as I could.

First, I created the topping. I prepped the artichoke heart, using this video as a guide: How to remove artichoke hearts. Then, I finely chopped up the artichoke heart and sliced up about 1/2 of a red bell pepper and  1/4 of a red onion. Next, I made the sweet and spicy sauce by mixing equal parts of olive oil, apple cider vinegar, and honey mustard with a few dashes of thai red chili sauce, and salt and pepper. I whisked this together and then drizzled it over the chopped vegetables. (Picture below shows the topping before going into the oven). I mixed this all in order to coat the vegetables and then put them into a 350 degree oven until they were tender.

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Next, I created the sausage. After much research, I decided to use this recipe as a guide since it was designed to be a patty instead of encased: Simple homemade sausage patties. I made several changes to the recipe though to make it my own:

  • Doubled the amount of garlic, because garlic is the best thing ever
  • Added 1 slice of finely chopped bacon to add some additional fat since the ground pork I was using was very lean
  • Added oregano and crushed red pepper for additional flavor
  • Added some feta crumbles to keep the sausage moist and add to the mediterranean feel

I made thin, long patties to fit best on the hoagie buns that I got for this challenge. (I originally was going to make these from scratch using this recipe: Garlic Hoagie Rolls, but I just didn’t have enough time today.)

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When both components were finished, I lightly toasted the hoagie bun and then layered on the sausage and topping. Overall, the sandwich was great. The sausage was moist and perfectly spiced. The feta and bacon melded perfectly with the sausage and gave it great flavor. And the topping paired with the sausage really well. The only thing that I would have done differently was to make a little more of the sweet and spicy sauce. The vegetables soaked up the sauce, which gave them great flavor, but it left the sandwich as a whole a bit dry. I should have made more to drizzle on after the fact and maybe buttered the hoagie rolls to make it less dry as well. All in all though, this was a great sandwich that would work for breakfast or lunch and it is definitely something that I will try again soon.

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