MasterChef Teams with Tumblr for Collaboration Featuring At-Home Mystery Box Challenge

MasterChef has become more than an entertaining program we watch each week. It has become an interactive Monday night as we all think about how we would prepare a dish in our own kitchen with the ingredients supplied.

• Mystery Box Challenge: Chefs are each given a box with the same ingredients and must use only those ingredients to create a dish within a fixed amount of time. The judges will select three dishes based on visual appearance and technique alone to taste, and from these three select one winner that will gain an advantage in the Elimination Test.

The question on the tip of everyone’s tongue, “What would Gordon toss together?” For the first time ever for tonight’s episode, Gordon Ramsay  and past winners Christine Ha, Jennifer Behm, and MasterChef Junior winner Alexander Weiss submitted photos of what they would create with that night’s mystery box ingredients. Alexander and Jennifer also provided recipes.

MasterChef airs Monday nights at 8/7c on FOX and as always, you do not want to miss this! This season, MasterChef has partnered with Tumblr for bloggers to share what they would make at home with the series signature Mystery Box ingredients.  More content, information and challenges can be found at masterchefonfox.tumblr.com  Facebook and don’t forget Twitter! @MASTERCHEFonFOX

This is the first time Gordon has shared with home viewers something he made at home with Mystery Box ingredients. Take a look at this beauty:

Herb Focaccia Burger with Sautéed Mushrooms, Blue Cheese Chive Butter, Iceberg Lettuce and Bacon, served with a Russet Potato Salad with Sour Cream, Mayo, Mustard, Olives, Dill pickles and Eggs
By MasterChef Judge Gordon Ramsay

 

 

 

Korean Beef Lettuce Wraps with Lettuce Kimchi and Rice
By MasterChef Junior Season 1 Winner Alexander Weiss

• 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 c cornichons – fine chop
• 1/3 c kalamata olives – fine chop
• 4 lemons – zest (reserve for later)  & juice
• ¼ c EVOO
• Caviar
• 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 c aborio rice
• ½ c 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, corchions, 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