Back in a major way! After a two week hiatus for the Olympics (where Team USA kicked ass 104 medals) we are now back in action in the MasterChef Kitchen. The first challenge really separates the strong from the weak and the chefs from the mere cooks! We are going to be cooking in a Michelin star restaurant in Hollywood by the name of Hatfield’s. This restaurant has some of the most delicious food I’ve ever had the honor of cooking and it not only tasted amazing, it was presented beautifully. We put out some sexy plates! Chef Hatfield showed us some amazing cooking and plating techniques that you would only find at a Michelin star restaurant. We cooked two stunning appetizers and two mouth-watering entrees. The first appetizer was a beautiful spring pea agnolotti with a citrus butter sauce. The second appetizer was a delicious Croque Madame with yellow tail sashimi, prosciutto, fried brioche, with beurre blanc ladled on top with a fried quail egg. I’m drooling at the thought of it.
The entrees were pretty spectacular as well! We cooked a stunning pan-roasted branzino in an amazing steam oven, with sautéed haricot vert (green beans), red onion soubise, and a crunchy apricot almond topping. A double thick venison loin chop marinated and seared to perfection. This was served with sautéed brussels sprouts and a sun-choke puree. These are the types of dishes that separate the chefs from the cooks. This challenge will test everyone’s skills in the kitchen and now it’s time for the real chefs to stand up and triumph and the mere cooks to return to the kitchens. I hope you’re ready because this is going to something you are going to want to see!
See you tonight!
Leave a Comment
- Shrimp Étouffée
- MasterChef Episode 17 recap Top 5 compete