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Mystery Box Burger. Raw salmon. Smoked bacon. Mint, basil, garlic and yogurt sauce. Rice cake. Rice bun. Black sesam. Salmon eggs. Mint and basil leafs. Balsamic cream. #masterchefUSA #mysterybox #challengeaccepted 
Fat & Furious x masterchefonfox.tumblr.com

Submitted to MasterChef by sayattheexplorer

My desire to highlight all the ingredients was really stumped by the mystery box at first. I had extremely pungent  ingredients such as balsamic vinegar, soy sauce, blue cheese, mustard, and Kosher dill pickles. Bringing these flavors out to the same plate and have them not fight each other is no easy task. Drunk Quebecois food and a refreshing Thai salad to balance the weight of the blue cheese gravy made so much sense! I went all out and got intoxicated to test the recipes!

Larb with an international profile

Instead of the traditional fermented fish and lime elements, I used soy sauce, mustard, pickles, and balsamic vinegar. Rice, beef, nuts and the overall flavor profile remain true to the traditional dish that is both Laotian and Northern Thai. Bright and deep in umami, satisfying and flavorful! 

Poutine with blue cheese

Poutine is a specialty of Quebec, typically served as fries with cheese curds and brown gravy. I used blue cheese curds, soy sauce, and beef broth to make mine. It was not surprisingly phenomenal when sober and divine when intoxicated. 

Go to my blog for the detailed instructions to execute this great plate — bon appetit, have fun and stay tuned for the next challenge!

Thyme infused meatballs, corn and apple hash, pan roasted squash.

Submitted by frenchcuisse

Meatballs - (Italian sausage) I just added chopped thyme. Once the meatballs are almost cooked, I basted it with butter and a few sprigs of thyme.

Corn and apple hash - Cut the corn, dice the apple and onion. Sauté in a pan, add a couple knobs of butter, salt and pepper.

Squash - Cut in half, salt and pepper, and sear in a pan. Finish in the oven until tender.

Green beans - Blanch the beans, sauté in a pan with butter, salt and pepper.

Basket - Apples , sausage, ground turkey, green beans, ear of corn, yellow squash, onion.

Submitted by Notions & Notations of a Novice Cook

This week’s mystery box challenge comes with these ingredients: 4 apples (assorted variety), sausage, ground turkey, green beans, ears of corn, onion and yellow squash. I’m not going to lie, I had trouble with these. I made a fresh corn polenta topped with sticky sausages, apples and onions and decided that that was more of a cold day preference, so I submitted these instead - turkey meatball skewers with a green bean succotash. Please don’t mind the rather blurry phone picture (my camera called in sick), this is a simple dish that’s quick to put together to be enjoyed in the last days of summer.

TURKEY-APPLE MEATBALLS:

1lb ground turkey
1 egg
¾ cup breadcrumbs
1 apple, cored and grated
1 1/2 tablespoon cajun seasoning
½ teaspoon salt
2 tablespoon olive oil
OPTIONAL: Bamboo skewers

Combine all the ingredients except the oil in a bowl and mix until combined. The mixture will be a little soft and sticks to your hands. Heat the olive oil in a skillet over medium high heat and using your hands or a small ice cream scoop, drop the meatballs into the oil. Cook for a minute or two on each sides. Thread 3 into a skewer and keep warm.


GREEN BEANS SUCCOTASH:

2 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
3 medium tomatoes, chopped
2 cups of corn from 2-3 ears of corn
2 cups chopped green beans
½ teaspoon salt
3 tablespoon water

Heat oil in a skillet over medium heat. Add in the chopped onions, galic and salt. Cook until soft amd fragrant, about 5 minutes. Add in the rest of the ingredients and cook for 15 minutes, or until the corn and beans have softened but still has a bite to them.

Serve the succotash with the meatball skewers.

Enjoy!

Korean Beef Lettuce Wraps with Lettuce Kimchi and Ride

by MasterChef Junior Season 1 Winner Alexander

Ingredients:

½ lb ground beef

salt and pepper

1 small yellow onion, finely chopped

3 cloves garlic, minced

1 tbsp sugar

1 tbsp freshly minced ginger (if possible)

1 tbsp fresh chopped cilantro

2 tbsp soy sauce

a few pinches of red chili flakes

1 tsp sesame oil (if possible)

1 tbsp fresh lime juice

2 tbsp chopped fresh chives

cooked white rice- 1 cup rice, 2 ½ cups cold water and salt. (such as short grain, or sushi rice)

lettuce for wrapping

salmon roe for garnish

Directions:

Heat a large pan with a drop of olive oil. Place in the onions and brown, then and the garlic (and ginger) and cook until it is slightly browned. Add in the beef and season with salt and pepper and chili flakes. In a small bowl, whisk together the sugar, soy sauce, sesame oil, lemon, lime juice, and cilantro. Once beef is browned and cooked through, and in the soy mixture. Cook for another minute, then finish with chives. Set aside, serve with rice and quick kimchi. Assemble and garnish.

For the kimchi:

3 cups cored lettuce

salt

4 cloves minced garlic

1 tsp grated ginger

½ tsp apple cider vinegar

1 tsp sugar

water

chili flakes

Directions:

In a large bowl, massage the sliced lettuce with ¼ cup of salt until it starts to soften it. Then add water to cover, then weigh it down with a plate and put plastic wrap over top. Let it rest for about 50 minutes (or longer if you can). Rinse the lettuce about 2 or 3 times, then pat dry. In the meantime, mix together the sugar, garlic and chili flakes until it forms a paste. Then add spices of your liking. Mix the paste with the lettuce and let stand until time to plate.

Adobo Rubbed Ahi Tuna with Caviar Chimichurri over a Creamy Garlic Creme Fraiche Risotto
by MasterChef Season 2 Winner Jennifer Behm

 

Adobo Rub 1 Tsp each - Cumin, zataar, sumac, red pepper flake, salt and pepper – Fine grind Caviar Chimichurri 1 cup parsley – fine chop ¼ cup cornichons – fine chop 1/3 cup kalamata olives – fine chop 4 lemons – zest (reserve for later) & juice ¼ cup EVOO Salt & pepper to taste Creamy Garlic Creme Fraiche Risotto 5 cloves of garlic - smashed 1 onion – rough chop 1 small shallot - fine diced 1 ¼ cup chicken stock 2 bay leaves ¼ dry white wine 1 ¼ cup aborio rice ½ cup crème fraiche 4 chives – fine diced Vegetable oil – for cooking Tuna & Adobo Rub 1. Trim tuna to 2 long even rectangles 2. Combine ground cumin, zataar, sumac, red pepper flake, salt and pepper 3. Rub over tuna covering all sides, let rest for 10 minutes (while preparing chimichurri) 4. Preheat pan with vegetable oil that just covers bottom 5. Sear tuna 60-90 seconds each side 6. Allow to rest Caviar Chimichurri 1. Combine - parsley, cornichons, kalamata olives, olive oil, caviar and lemon juice
2. Add salt and pepper to taste Creamy  Garlic Creme Fraiche  Risotto 1. Bring chicken stock, garlic, onion, bay leaves to a boil, allow to steep for 10 minutes 2. Over medium heat lightly toast rice, be sure to not brown to much, add shallots 3. Add enough stock to cover rice, do not move rice allow liquid to absorb into rice, do not let dry completely, add half the wine and enough stock to cover rice again, continue this process until the rice is soft 4. Add the crème fraiche, chives, and salt and pepper Place creamy risotto on plate, slice tuna ¼ thick, place over rice top with chimichurri and lemon zest.