NFNS Season 5 – Episode 2
Hello all,
Well, episode 2 was quite a ride… winning Esquire in the beginning, and then facing elimination at the end. I have to be honest, I didn’t think I deserved to be in the bottom 3 again… especially since I had won the previous challenge. But, I guess that’s why I am the contestant and they are the judges… I mean, c’mon! To this point, there have been 3 challenges, I have won one of them them, never cooked raw food, and never had difficulty plating my dishes in the time allowed… Oh well, just try and live to fight another day.
On a more positive note, I have attached the link for the winning recipe from the challenge: Grilled New York Strip Steak with my Tennessee Drunken Braised Brussel Sprout & Bacon Hash, topped with a spicy Caribbean chutney. I hope you enjoy it.
These ain't your momma's brussel sprouts!
Preheat oven to 350 degrees. In a skillet over medium-high heat, cook 6 strips bacon (diced) just until the edges start to crisp. Remove to a paper-towel-lined plate. Reserve the fat. • Wipe skillet clean and return to medium-high heat. Melt 1 tbsp butter. Add a chopped shallot and cook until translucent, about three minutes. Coarsely chop 1 leek (white and light-green parts only) and 1 lb brussels sprouts,* and slice 1 scallion (white part only). Add to skillet and cook until the vegetables begin to soften, about ten minutes. Season to taste with salt and pepper. Add half a bottle of Jamaican lager, so that half of the hash is in liquid. Bring to a simmer and reduce until almost all the liquid is gone. Add the bacon, another tbsp butter, and reduce heat to low, stirring occasionally, about 15 minutes.
Smear 1 tbsp softened butter all over 2 New York strip steaks (about 1 lb each), then season liberally with salt and pepper. Grill in an ovenproof pan just to sear, then place in the oven and cook until desired doneness — about eight minutes for medium rare. Remove and let rest ten minutes before serving.
Meanwhile, in a skillet over medium heat, melt 1 tbsp butter, then add 1 orange (chopped), 1 apple (peeled, cored, and diced), half a mango (diced), 0.5 tsp minced ginger, and another chopped shallot. Cook until everything starts to soften, about five minutes. Add a pinch of cinnamon, a few dashes of Sriracha hot sauce, a splash of lager, and 0.5 tsp of the reserved bacon fat. Reduce the heat and let simmer until the fruit is soft and has the consistency of chunky jam, about ten minutes. Drink the rest of the beer.
To the hash, stir in another tbsp butter, up to 2 tbsp of the reserved bacon fat, 1 tbsp whole-grain mustard, and 1 tsp Dijon mustard, and sauté a few minutes more. Total cooking time for the hash is about 30 minutes. · Divide hash onto two plates. Place steaks on top and spoon on some chutney. Serve with more lager. Serves two.
* You can use a food processor to quickly chop the brussels sprouts and leeks. Just don’t pulverize them — a few pulses and they’re good. Otherwise they’ll get mushy.