S2E15 (Mystery Box) – Surf and Turf

Employment Update: Still waiting to hear from a couple opportunities… 

This week’s mystery box contained a surf and turf theme in which contestants were asked to create a dish showcasing beef and seafood with the following ingredients as options to incorporate into their dish: live jumbo shrimp, alaskan king crab, live crawfish, buffalo ribeye, dry-aged porterhouse steak, and short ribs.

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Adrien (Short Ribs and Crab Salad), Jennifer (Risotto with Short Ribs and Crab) and Suzy (Prawn Bisque and Bison) landed in the top 3 but it was Jennifer’s risotto dish that gave her the win and the advantage of getting to pick the dish for the next challenge.

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For this challenge, I immediately decided that I wanted to do some sort of Thai recipe featuring beef and shrimp. After some intense Google-ing, I settled on this recipe as my jumping off point: The Best Thai Coconut Soup. I also enlisted my brother, the Grill-Master, and my mother, the maker of the best shrimp I’ve ever had, for assistance in this culinary venture.

The first thing we did was create a marinade for the porterhouse steak. In a small bowl, we combined 3 tablespoons of soy sauce, 3 tablespoons of rice wine vinegar, 3 tablespoons of peanut oil, 2 tablespoons of fish sauce, 3 cloves of smashed garlic, and some cracked pepper. We put the marinade and steak in a large Ziploc bag and put it in the fridge for almost two hours.

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Then, I cooked the shrimp using my mother’s flawless instructions. I brought a pot of salted water to a boil with a bay leaf in it. I then added 1 pound of frozen shrimp to the water and brought it back up to a foaming boil. (The foaming is the important part and this will take a while). After 1 full minute at the foaming boil, I removed the pot from the stove and drained the shrimp into a colander. Then, I rinsed the shrimp with cold water until the shrimp were cooled down to room temperature, and I let the shrimp stand in the colander until they were completely dry.

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Next, I started on the soup. In a large pot, I cooked 1 tablespoon of olive oil, 2 tablespoons of fresh grated ginger, 1 stalk of lemongrass (minced), and 2 teaspoons of red curry paste for 1-2 minutes, stirring constantly. Then, I added in 4 cups of chicken stock, 3 tablespoons of fish sauce and 1 tablespoon of light brown sugar and let that simmer together for 15-20 minutes.

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Then, I stirred in 3 cans (13.5 ounces each) of coconut milk, 8 ounces of sliced Shitake mushrooms, and a small red bell pepper (thinly sliced) to the broth. I let this all cook together while the rest of the components were finished up.

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My brother grilled the steak for 5 minutes per side, taking it off when it reached 140 degrees. We let it rest for 5 minutes, and then I sliced it into thin strips for serving.

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While he was grilling, I made the jasmine rice. I brought 3 and 1/2 cups of water, 2 tablespoons of olive oil and 1 teaspoon of salt to a boil. Then, I added 2 cups of jasmine rice, stirred and covered, and let simmer for 15 minutes on low heat. When all of the water was absorbed, I removed the rice from the heat and let stand for 5 minutes while covered until we were ready to plate.

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Finally, I took the soup off the heat and stirred in the fully cooked shrimp, 2 tablespoons of fresh lime juice, 1/4 cup of fresh cilantro (chopped), and several healthy pinches of salt (to taste).

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I plated the dish with a spoonful of rice in the middle with the soup surrounding it in the bottom of the bowl. I put three strips of steak over the rice, and garnished with a lime wedge and a cilantro leaf. This dish is definitely the prettiest plate of food I have ever made. It was pretty darn delicious too. The flavors worked together wonderfully, and it was a very filling and unique meal. I definitely think that this dish would have been a contender in this challenge due to its creativity and great taste. And even though it requires some unique ingredients, this is a very simple recipe that I suggest you try for yourself.

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S2E8 (Pressure) – Steak

Employment Update: I am officially putting out the request for any and all assistance in finding a job. Because I am getting soooo sick of resumes and cover letters. Any assistance, tips and connections are welcomed. Since my last post: 1 Job Application, 4 E-mails, Yet another rejection e-mail…

After losing the team challenge, the Red team was sent into the pressure test. However, only two chefs (as picked by the team captain) had to compete to keep their spot. Esther picked Max and Christine for this “honor.” The challenge was to cook three pieces of steak rare, medium, and well done.

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Christine undercooked her well done steak but got the other two steaks perfectly done, and Max was slightly off on each one. As a result, Max was sent home.

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This challenge is probably the most difficult that I have encountered. I have never really cooked much steak and I certainly have not done it to a specified level of doneness. In the past, I’ve just cooked it until I thought it might be ready and then cut through the middle to figure it out from there. I knew that that was not an actual culinary technique so I sought out advice for how to do this properly (without having to poke the steak repeatedly with a thermometer). I found this extremely helpful resource, which I used (in addition to the picture on the right) as a guide: How to Cook Perfect Filet Mignon.

I brought the steaks to room temperature, and seasoned them with Lawry’s Seasoned Salt, Pepper, Thyme and Oregano. During this time, I preheated the oven to 450 degrees and also preheated my cast iron skillet on the stove. When the steaks were ready to cook, I put a couple tablespoons of olive oil in the pan and let it heat up. Then, I put the steaks in the skillet and let them all sear on that side for 3 minutes. I flipped them and let them sear for another 3 minutes on the other side. With 2 minutes left on the stove top, I put a pat of butter on top of each steak to keep it moist.

At this point, I pulled off the rare steak and let it rest. I then put the skillet with the other two steaks into the oven. After 3 minutes in the oven, I pulled out the medium steak and let it rest as well. I gave the last steak 4 more minutes in the oven before I took it out to let rest.

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Overall, for my first time making steak without the help of a meat thermometer and not cutting into the steak to check the color, I thought the steaks turned out pretty well. The rare steak turned out perfect and it was definitely the easiest one to do well. The medium steak needed a little more time in the oven. Just by looks, it was more red than pink in the middle but I felt that the texture of the steak was more on the medium side. The well done steak also got pretty close but there was still some pink left in the middle. I was slightly off on each but I now know in the future what needs to be done. (However, that sentiment probably would not have saved me during this elimination). Overall though, the seasoning on the steaks was great and they all stayed moist and delicious regardless of the temperature.

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