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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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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