New site

I'm moving Master Chef content over to:

http://mc.angrymob.us

I've got two posts up over there (the two recipes I've received). If you were subscribed to the rss, you'll need to update/add the new one.

The new site will let me add recipes in a more browsable format. I'll slowly add all the recipes for the old blog into there as well.

It also gives me a lot more control over the layout. I've become frustrated with blogger.

Master Chef VI: Video Recap

Psychedelic Super Trooper Mushroom Linguine

by Jessica McGuire

4 chicken breasts about 1 pound or so, cut into small pieces or strips and marinated

4 cups finely sliced Cremini mushrooms

1/3 cup extra virgin olive oil

1 tablespoon kosher salt

Small clove of garlic

1 lemon zested and juiced

4 sprigs fresh thyme stripped to give 1 teaspoon leaves

1 lb linguine

1/2 cup fresh parsley leaves, chopped

2-3 tablespoons freshly grated parmesan

Ground black pepper

Pan sear chicken breasts until internal temperature reaches 160 degrees Fahrenheit.

Finely slice mushrooms and mix in a bowl with oil, salt, minced garlic, lemon juice and zest, and thyme. Toss together well then add parsley, cheese, and pepper, toss again with linguine and chicken.

Chicken Marinade

1/4 cup balsamic vinegar

2 tablespoons hot mustard

2 tablespoons lemon juice

2 chopped garlic cloves

2 tablespoons olive oil

Salt and pepper

Mix all ingredients in a bowl and combine.

Master Chef VII: Sunday Paper Gourmet

The challenge is to create an upscale dish which uses at least one of the following ingredients:

1) velveeta

2) onion soup mix

3) cream of mushroom soup (cream of celery is OK)

4) ranch dressing/ranch dressing mix

5) biscuit mix (canned dough or bisquick)

6) gravy mix

7) frozen orange juice concentrate

8) french fried onions

9) mountain dew

10) hot dogs.

I'm relatively flexible on the definition of "upscale"; it could be something you'd serve at a fancy dinner party, some kind of froufrou molecular gastronomy number, etc. But definitely beyond a homely casserole!

Scoring is as follows:

0-10 Points for taste

0-5 Points for upscale-ness

0-5 Points for use of the ingredient (Does it detract from the flavor, is it undetectable, or does it improve the dish?)

Update: Competition is June 28th!

Colonel Kurtz's Charlie Don't Surf n' Turf

by Rob Cooksey

1/2 pound shrimp 

1/2 pound pork (preferably with higher fat content to stimulate flame charring)

Agave nectar 

1 Can jack fruit

Thai basil

Mint

Cilantro

Chinese bean sprouts

1 Cucumber

Roasted peanuts

Nuoc Mam

1 tablespoon thai chili garlic paste

1 tablespoon rice vinegar

1 tablespoon agave nectar

1/2 cup hot water

1/2 cup fish sauce

1/2 lime

1 carrot

Combine thai chili garlic paste, rice vinegar, agave nectar (or simple syrup), and  hot water in a bowl. Add fish sauce and the juice of the lime. Shred the carrot. Add carrot to mixture and place bowl in refrigerator to cool (for at least 20 minutes).

Pork Marinade

1/2 cup water

1/4 cup sugar

1 tablespoon fried shallots

2 teaspoons fish sauce

2 teaspoons soy sauce

Pinch of salt

2 tablespoons sesame oil

2 limes, juiced

Bring water and sugar to boil. Reduce heat to low simmer. Let this slowly become a caramel syrup. You want it to start to thicken and brown, but not become too thick too mix with other liquids. When finished, cool the syrup a bit. Add fried shallots. Add fish sauce, soy sauce, a pinch of salt, sesame oil, juice of two limes, and the cooled caramel sauce. Cut pork for kebabs. Marinate in this mixture for at least 20 minutes. Preferably longer.

Shrimp Marinade

2 tablespoons sesame oil

1 teaspoon fried shallots

1 clove garlic, minced

1/4 cup fish sauce

1 tablespoon sugar

Pinch salt

1 lime, juiced

1 stalk lemongrass, minced

Heat sesame oil. Add teaspoon fried shallots and minced garlic. Let heat for 30 seconds before adding minced lemongrass. Pull the pan from the heat. Add fish sauce, sugar, pinch salt, and the juice of a lime. Marinate shrimp in this for about 20 minutes.

Prepare rice noodles and put in refrigerator to cool. Slice the cucumber into 2 inch long slivers, shred a couple carrots, and slice the jack fruit into thin slivers. Put these in refrigerator. Roast a cup of peanuts in oven until dry and slightly browned. Crush these and set aside.

Get a good medium heat charcoal grill fire going. Skewer the pork and shrimp on separate skewers. Grill each, basting with the marinade at least once on each side. Char each side slightly. Be sure pork is cooked through. 

In a bowl, add a serving of rice noodles. Top with a skewer of pork and a skewer of shrimp. Garnichs with bean sprouts, cucumber, shredded carrot, jack fruit and some sprigs of mint, thai basil and cilantro. Serve a cup of nuoc mam on the side.

What if 20,000 Leagues Under the Sea was a Bollywood Movie

by Krystal Wolfe

Squid

6 squid tubes, cleaned and rinsed

1/2 cup cornmeal

1/4 cup AP Flour

1 quart peanut oil

Sauce

1/8 cup brown sugar

4 tablespoon chili sauce

1/8 cup coconut milk

Bring the Oil to 380 F.

Cut the squid in half length ways.

Cut each side into 1/2 inch pieces.

Combine the Cornmeal and flour.

Dredge the squid in the cornmeal/ flour mixture.

Once the oil is to temperature place the squid in the oil for 30 seconds.

Place sauce on side of plate and Serve.

For the sauce combine the brown sugar, chili sauce, and  coconut milk.

Big Kahuna Burger & a Five Dollar Milkshake

by Andy Spetz

Big Kahuna Burger

70 percent ground beef. (The higher fat content the better)

Hawaiian Rolls

Canned Pineapple in light syrup

1 large Vidalia onion

Salt

Pepper

Montreal Seasoning

Muenster cheese

Form patties to a size you like, add salt, pepper and seasonings

Julienne onions and slice the pineapple rings in half so as not to be as thick).

Cook onions until a slight caramelization, then add pineapple rings and let cook until the have a slight carmel color to them. Kill heat and let sit.

  

Put rolls into oven on 175 degrees. Keep warn in oven until burgers are cooked

Cook burgers. After the burgers are cooked put onions, pineapple, and cheese on top. Serve on hawaiian roll.

Five Dollar Milk Shake

1/2 gallon light cream

1 ounce vanilla based rum

1 1/2 tablespoons vanilla extract

1 quart vanilla bean ice cream

Add all ingredients in blender and blend until smooth.

Drink.

Po's Rocket Noodles

by Zach Carter

1 package rice noodles

Chili garlic sauce, to taste

Srirache hot chili sauce, to taste

Vegetarian mushroom oyster sauce, to taste

1 Onion

Dash of sugar

Oil

Note: I also like using spinach.

Boil noodles until ready. Drain and spray with cold water.

Stir fry onion and remaining ingredients (meat if you have some.) Dump in noodles and stir in hot sauces and oyster sauce.

Eat.

Butterbeer and Ton-Tongue Toffee

by Kelly Campana

Butterbeer

2 cups apple juice

1 bottle club soda

1/2 cup butterscotch syrup (icecream type) 

In hot pan, mix butterscotch and apple juice until warm and well mixed.

Pour into pitcher and add club soda.

Serve warm.

Ton-Tongue Toffee

Available at MuggleNet.

Risotto Amadeus

by Scott Wurzel

1 medium sweet onion, diced

1 carrot, diced

1 celery stalk, diced

2 1/2 cups homemade chicken stock (made with smoked chicken carcasses)

1/2 cup sweet white wine

2 bratwürste

1 cup Arborio rice

2 tablespoons european-style salted butter

1 tablespoon grains of paradise, cracked

Salt and pepper

Olive oil

Pecorino Romano

Cut sausage into one inch slices, with casing intact.  In a heavy skillet, add a turn of olive oil and brown bratwürste.  Remove sausage from skillet and skillet from heat.

In a separate sauce pan, add stock and bring to a simmer over medium heat.  Reduce heat to medium-low.

Add a little more oil to the pan and add onion, carrot, and celery.  Spring some salt and mix to combine.  Return the pan to low heat and sweat until vegetables are tender.

Add rice to pan and stir until rice grains are coated in oil.  Stir in white wine to deglaze the pan and continue to stir until all the wine is absorbed by rice.  Add sausage to the pan and mix.

Add one ladle of stock to pan and continuously stir until all the stock is absorbed.  Repeat one ladle at a time until all the stock is used, or the rice is tender.

Once the rice is tender, add grains of paradise, salt, and pepper.  Mix in butter.  Serve liberally topped with grated Pecorino Romano.