The kids are back and they are taking over the kitchen on the new season of MasterChef Junior.
Are you ready for the Season Two premiere of MasterChef Junior? America’s first-ever MasterChef Junior, Alexander Weiss, returns to the kitchen as a special guest. Alexander presents the mystery box challenge, and the 16 junior home cooks will be tasked with preparing impressive dishes using the special guest’s favorite ingredients, including pork chop, pork tenderloin, green apples, hazelnuts, Brussel sprouts, filo dough, fingerling potatoes, wild rice, whole grain mustard and artichoke. The winner of the challenge will have a significant advantage and select which of the judges’ favorite proteins the remaining contestants will prepare in the elimination round. Later, the 12 junior home cooks with the best dishes will advance in the competition in the all-new “The Next Generation” Season Premiere episode of MasterChef Junior airing Tuesday, Nov. 4(8:00-9:00 PM ET/PT) on FOX.
Below are a few snack ideas to feed the fam while watching the competition or to whip up for football game day crews.
GRILLED CORN WITH CHIPOTLE CHILI BUTTER BY HOST/JUDGE GORDON RAMSAY
Recipe is reprinted with permission from “Gordon Ramsay Home Cooking” (Hoddler & Stoughton, 2012)
- Olive oil
- 4 whole corn on the cob, husks removed
- 5 tbsp butter, softened
- 1–2 dried chipotle chilies, rehydrated and finely chopped
- 2 tbsp chopped coriander leaves
- 4 tbsp crumbled Lancashire cheese (Or cotijacheese)
- Sea salt and freshly ground black pepper
- Lime wedges, to serve
- Toss the corn in the olive oil. Season with salt and pepper and grill on medium heat, rotating every 5 minutes, to obtain a nice char on all sides.
- Meanwhile, mix together the butter, chilies, coriander and a little seasoning.
- Once the corn is cooked, remove and cover with knobs of the chipotle butter, allowing it to melt over the corn. Sprinkle over the cheese and serve with wedges of lime.
Assortment of Summer Crostini with Grana Padano By Judge Joe Bastianich
Recipe Courtesy of Joe Bastianich
Ricotta with Fresh Peas, Honey, and Mint:
- 1 tbsp Ricotta
- 1 tsp fresh peas
- Chopped mint
- Spread 1 tsb of fresh Ricotta generously
- Top with 1 tsp of fresh peas, and a small pinch of thinly chopped mint
- Drizzle with honey
Tomato, Basil and Olive Oil:
- 2 cups finely diced San Marzano tomato
- 1 cup finely diced red onion
- ¼ cup of finely chopped basil
- 2 tbs olive oil
Mix together and spoon onto crostini generously
Finish with a pinch of Salt and Pepper
Shavings of Grana Padano to serve and a few extra sprinklings of basil
Kale Pesto with Grana Padano
To Make the Pesto:
- ½ cup of lightly toasted pine nuts
- 2 cups firmly packed roughly chopped kale
- 2 to 3 cloves of garlic
- Kosher salt to taste
- ½ cup of finely grated Grana Padano cheese
- ½ cup of Extra Virgin olive oil to loosen
- Traditional pesto uses a pestle and mortar, but to those who are time-poor you can use a food processor. Place kale in a food processor (or mortar) add pine nuts, garlic and salt. Pulse until kale is finely chopped. Now add the Grana Padano and pulse until cheese is well incorporated. Do not puree or over-process. Drizzle in olive oil slowly, and continue to pulse until the pesto reaches the desired consistency. Generously spread the bright green mixture onto the crostini and drizzle a little extra virgin olive oil on top. Serve with extra shavings of Grana Padano.
Recipe courtesy of MASTERCHEF JUNIOR and Shine America
- 16 pc. Chicken wings
- 2 Star Anise, toasted
- 1 stick Cinnamon, toasted
- 1 Tbsp. Szechuan Peppercorns, toasted
- 1 Tbsp. fennel seed, toasted
- 2 tsp. Cloves, toasted
- ¼ cup soy sauce
- ¼ rice wine vinegar
- 2 Tbsp. sesame oil
- 1 Tbsp. Molasses
- ¼ cup water
- ¼ cup mirin
- 1 cup black rice
- 2 cups water
- 2 inch piece of lemongrass, smashed
- 2 Tbsp. cilantro
- Juice of 1 lime
- ½ cup daikon radish, julienned
- ½ cup carrot, julienned
- ½ cup cucumber, julienned
- 1 ½ cup white wine vinegar
- 2 Tbsp. pickling spice
- 2 Tbsp. salt
- 2 Tbsp. sugar
- 2 Tbsp. Sriracha chili sauce
- ½ cup heavy cream
- Pinch of salt
Preheat a deep fryer to 275 degrees F.
- Ground the star anise, cinnamon, Szechuan peppercorns, fennel and cloves in a spice grinder to a fine powder. Transfer the spices to a bowl and stir in the soy sauce, rice wine vinegar, mirin and sesame oil. Toss in the chicken wings and stir to combine. Transfer the wings and marinade to an airtight bowl or a ziplock bag and allow to marinate for 30 minutes.
- Remove the wings from the marinade. Pour the marinade into a small saucepot and stir in the ¼ cup water and molasses and reduce to a syrupy consistency.
- Fry the chicken wings in the 375-degrees-Fahrenheit oil until golden and crispy. Toss with the sauce until evenly coated.
- Add the water, lemongrass and rice into a small saucepot and bring to a boil. Season with salt and pepper and lower the temperature to a low simmer. Cover with a lid and continue to cook until the rice is tender and the liquid has been completely absorbed. Mix in the lime juice and cilantro.
- Bring the rice wine vinegar, salt and sugar to a boil in a small saucepot. Stir in the pickling spice and pour the hot mixture over the vegetables and toss to compine. Allow to marinate for at least 15 minutes.
- Whisk together the heavy cream and sriracha to combine. Add the contents into a nitrous Oxide Foamer (ISI). Charge with N20 and foam onto plate as a dipping sauce for wings.
Yield: 4 Servings.
BRATWURST PANINI WITH BEER-GLAZED SHALLOTS, TOASTED PUMPERNICKEL AND GRAINY MUSTARD AIOLI BY JUDGE GRAHAM ELLIOT
Recipe courtesy of Graham Elliot
- 4 ea Bratwursts (pre-cooked)
- 8 slices Pumpernickel Bread
- ½ c Grainy Mustard
- ½ c Mayonnaise
- 8 ea Shallots (sliced)
- 2 tbsp Butter
- 24 oz Beer (2 cans/bottles)
- Salt and Pepper to taste
- Slice bratwurst in half lengthwise and grill on both sides for roughly 3 minutes.
- Brush 1 Tbsp of butter evenly on one single side of all eight slices of pumpernickel, then toast on grill or pan.
- Mix grainy mustard and mayonnaise and set aside.
- Melt remaining 1 tbsp. of butter in pan over medium high heat, then add sliced shallots.
- Cook and stir for 10-15 minutes until tender and caramelized.
- De-glaze with beer and render until fully evaporated. Set aside.
- Smear grainy mustard aioli on all 8 slices of pumpernickel. Lay 4 slices of bratwurst on a single slice of bread.
- Top with shallots. Place top slice of bread on sandwich and gently press down so sandwich is slightly “pressed.”
- Serve warm and enjoy (preferably with a micro-brewed beer).