Welcome back to CHOPPED Thursdays!!! I am the chef tonight, and Melanie was in charge of determining the 4 basket ingredients, so when Bob and Mel arrived this evening, I was given Fresh Asparagus (2 bunches), Beef Sirloin Tip (Flat), Fig Spread, and Whole Wheat Udon Noodles. Total Spent = $31 (juuuust over the $30 mark – Mel said that if she didn’t go to Whole Foods, it would have been under).
With the timer set for 30 minutes, I began. There was already a pot of boiling water, and the oven was already pre-heated.
First, trimmed the asparagus stalks off, and threw them in a large ZipLock bag, coated them with Olive Oil, shook them around, and spread them on an aluminum foil covered cookie sheet. I then sprinkled salt and pepper on them, and placed them in the oven to roast.
Then I took the Fig spread, and dumped it in the pot to cook down, and dissolve a little.
Note the Cork People watching on…lol. Then I turned my attention to the meat. I cut the sirloin into 4 equal pieces, and created a marinade out of Worcestershire, Horseradish, and Ginger. I put that aside, and let the flavors get funky. LOL
Turning my attention back to the melted down Fig Spread, I decided to add some port wine and let it cook down some more.
Next, I cut up a vidalia onion, an orange pepper, and a red pepper. I tossed all three into a hot, oil covered, sautee pan, and began to toss them. Here’s an action shot of my mad “flipping” skillz (yes, I just added a z to the end of that word).
With about 12 minutes left, I turned my attention to the udon noodles, and threw them into the to the boiling water to cook.
After that, (11 minutes left), I put the steaks on the grill – started to cook them on the panini press.
Going back to the Fig Sauce, I decided to add some butter, and let it cook down some more.
All of a sudden, there was 6 minutes left, so took the asparagus out of the oven, and began plating my dishes.
After that, I drained the udon noodles and rinsed them, according to package directions, and plated those with my fingers (I don’t have a spaghetti grabber – we’re not fancy).
Next, I took the steaks off the grill and let them rest…hoping to get as much blood settled as I could.
Next, I plated the onions and peppers on top of the noodles
With about 3 minutes left, I began to cut the steaks. About halfway through, I literally stabbed myself with the knife, and asked “sous chef Greg” to grab me a bandaid from the medicine cabinet. I didn’t bleed on anything – PROMISE!!!
I finally finished cutting the steaks with about a minute left, and topped the steak with the fig & port wine sauce.
With about 30 seconds to spare, I took my time, and made sure my plates were clean. Time was up!!!
Here’s the Entree: Roasted Asparagus, Worcestershire, Horseradish, and Ginger marinated steak, with a Fig & Port Wine Reduction, and Caramelized Onion and Peppers atop udon noodles.
Now…the “Judging” begins….
Entree Summary: (These are Greg’s words) – Steak was well cooked, the noodles were “good”, Stir Fry vegetables came out “nice”, and Bob loved the asparagus.
Scoring: PRACTICE ROUND – SCORING NOT APPLICABLE
To summarize, I think I was freaking out more than I needed to – I was fine – I just worked myself up more than I needed to!!!!!
To summarize, I think I was freaking out more than I needed to – I was fine – I just worked myself up more than I needed to!!!!!
Next week is the ACTUAL Chopped rounds…and we drew them from a hat…here’s how the next four weeks will go:
10/25/12 – Chef Greg (Bob chooses basket)
11/1/12 – Chef Bob (Mel chooses basket)
11/8/12 – Chef Mel (Christina chooses basket)
11/15/12 – Chef Christina (Greg chooses basket)
