Appetizer

Cold Cream of Plum Soup

Ingredients

• 2 (1-lb.) cans of purple plums in heavy syrup
• 2/3 cup sugar
• 1 cup water
• ½ cup dry red wine
• Pinch of salt
• ¼ tsp. cayenne pepper
• 1 cinnamon stick
• 1 cup heavy cream
• 1 tbs. cornstarch
• 2 tbs. fresh lemon juice
• ½ cup sour cream

Method

Drain plums, reserving heavy syrup. Pit and chop plums. Add plums to syrup in blender and blend until smooth. Strain out all bits of skin. Pour into saucepan. Add sugar, water, wine, salt, pepper, and cinnamon. Bring to a boil and then simmer for 5 minutes. Reduce heat and add heavy cream. Dissolve cornstarch in lemon juice, add to soup mixture and stir until thickened and smooth. Put sour cream in small bowl, add ½ cup soup mixture to it and whisk until smooth. Turn off heat. Slowly add sour cream mixture to soup and stir until smooth and creamy. Let cool and refrigerate until very cold.

Main Course

Garlic & Rosemary Crusted Roasted Pork Tenderloin, Goat Cheese Smashed Potatoes, and Sautéed Asparagus Tips

Pork Tenderloin

Ingredients

• 2 (1 ½-2 lb.) pork tenderloins
• 8-10 garlic cloves, peeled and minced
• 2 tbs. dried rosemary, crushed
• 1 tbs. salt
• 1 tbs. pepper
• 2 tbs. olive oil
• ¼ cup white wine
• 2 tbs. butter

Method

Pre-heat oven to 450º F. Trim pork of all fat and silver skin. Spread minced garlic all over the pork, sprinkle with the crushed rosemary, salt and pepper. Heat olive oil in oven proof sauté pan until very hot. Brown the meat on both sides and place into oven for about 20 minutes. Check meat with instant thermometer, remove from oven when it reaches 150º F. Remove meat from pan and let rest for 8-10 minutes. Meanwhile, deglaze pan with the wine, bring to boil and cook for 5 minutes. Reduce heat and add butter, stirring until melted. Slice pork tenderloin and drizzle with the sauce.

Goat Cheese Smashed Potatoes

Ingredients

• 3 large or 4 medium Yukon Gold potatoes
• ½ cup (1 stick) butter, melted
• 8 oz. goat cheese
• ½ cup half and half
• Salt and pepper

Method

Peel and boil potatoes until tender. Place butter and goat cheese in small saucepan and melt together on low heat. Drain potatoes and roughly mash (you want some lumps), add half the cream and stir. Add the melted butter and cheese mixture, stirring. Add the rest of the half and half, salt and pepper to taste.

Sautéed Asparagus Tips

Ingredients

• 1 lb. fresh asparagus
• 2 tbs. butter
• Garlic salt
• Pepper

Method

Rinse asparagus and cut tips about 2 inches long. Dry asparagus. Melt butter in sauté pan until bubbly. Add asparagus, sprinkle with garlic salt and pepper. Sauté for 5 minutes until crisp-tender.

Dessert

Profiteroles (Paté à Chou pastry)

Pastry

Ingredients

• 4 tbs. butter
• 2/3 cup water
• 1 tbs. sugar
• ¼ tsp. salt
• 1 cup all-purpose flour
• 4-5 large eggs

Method

Pre-heat oven to 425º F. Combine butter, water, sugar, and salt in saucepan. Bring to a boil over medium heat. As soon as water boils, reduce heat to simmer and add flour all at once. Beat vigorously with wooden spoon until flour is absorbed. Mash dough against bottom and sides of pan with spoon for 1-2 minutes. Remove from heat and let stand for 5 minutes. Insert metal blade into food processor and add dough. Add 4 eggs and process until smooth and shiny, scraping down sides of bowl as necessary. The dough should be thick and flow very slowly when lifted with a spoon. If it does not flow or is not smooth and shiny, process in the last egg. Drop dough in rounded tablespoonfuls onto baking sheet lined with parchment paper. Bake 10 minutes; reduce heat to 375º F and bake 20-25 minutes longer, until nicely puffed and brown.

Grand Marnier Cream

Ingredients

• 1 cup whipping cream
• 1 stick sweet butter (room temperature)
• 3 oz. pkg. cream cheese (room temperature)
• 1 egg (room temperature)
• 1 ½ cups sifted powdered sugar
• 3 tbs. Grand Marnier
• ½ tsp. vanilla

Method

Whip cream in food processor until stiff. Remove whipped cream into a bowl. Add the butter, cream cheese, and egg to food processor bowl, process until combined. While food processor is running, add the sifted sugar through the feed tube and process until very smooth. Scrape down sides of bowl, add Grand Marnier, vanilla, and the whipped cream. Pulse food processor until everything is combined and very smooth. Chill for 1 hour. Fill cooled Cream Puff Pastries with the Grand Marnier sauce and drizzle with chocolate sauce.

Chocolate Sauce

Ingredients

• 1 cup semisweet chocolate
• 1 tbs. melted butter
• ¼ tsp. vanilla
• ¼ cup whipping cream

Method

Melt chocolate over simmering water. Add butter and vanilla, stirring until melted. Add cream, whisking until smooth and shiny.

Appetizer

Sun-dried Tomato and Salmon Hearts

Ingredients

Hearts

• 1 sheet Pepperidge Farm Puff Pastry Dough, defrosted
• 3 oz. salmon fillet, skin removed
• 2 tbs. mild goat cheese
• 2 large marinated sun-dried tomatoes, drained and finely chopped
• 2 large garlic cloves, pressed
• 1 large egg mixed with 2 tbs. water for egg wash

Mixed Greens with Vinaigrette

• 3 tbs. garlic oil
• 1 tbs. balsamic vinegar
• 3 oz. chopped roma tomatoes
• 1 large garlic clove, pressed
• 4 oz. mixed baby greens

Method

For the Hearts, pre-heat oven to 400º F. Unfold puff pastry sheet and lightly roll out dough to smooth. With large heart-shaped cookie cutter, cut 8 hearts and with mini heart-shaped cutter, cut 20 tiny hearts. Place all hearts on parchment-lined cookie sheet.

Flatten salmon fillet with meat mallet. With medium heart-shaped cutter, cut 4 hearts.

Mix goat cheese, sun-dried tomatoes, and garlic until well combined. Spread equally on top of salmon hearts.

To assemble, egg wash 4 large pastry hearts and place a salmon heart atop each. Cover with another large heart and seal edges with a fork. Vent top of each heart. Egg wash tops of large hearts and mini hearts. Refrigerate hearts for 15 minutes, then bake for 10 minutes. Remove mini hearts and return large hearts for additional 10 minutes until lightly browned. Cool at room temperature.

For the Mixed Greens, make a vinaigrette by whisking garlic oil with vinegar. Combine chopped tomatoes, garlic, and 1 tablespoon of the vinaigrette. Set aside.

To serve, toss greens with vinaigrette and divide among plates, and sprinkle tomatoes and mini heart croutons over greens. Place salmon at edge of greens.

Main Course

Cranberry-Orange Pork Chops, Cranberry-Orange Relish, Pecan Herbed Pilaf, and Stir-Fried Snow Pea Pods

Ingredients

Orange Peel Garnish

• ½ cup sugar
• ½ cup water
• Peel from 1 orange, removed in one continuous strip

Glaze

• 1 cup (4 oz.) cranberries, fresh or frozen
• ½-¾ cup water, as needed
• Juice from 1 orange
• ¼ cup balsamic vinegar
• ½ cup sugar
• 1-2 tsp. chile paste, to taste

Chops

• 4 double-thick center-cut pork chops
• Salt and pepper

Method

For Orange Peel Garnish, combine sugar and water in small saucepan. Bring to boil and reduce to simmer. Remove peel from orange in 1 continuous spiral. Cut into 4 equal pieces and place in saucepan with sugar syrup. Allow to simmer 1 hour. Remove peel in curled shapes and cool. Set aside.

For Glaze, cook all ingredients, starting with ½ cup water and 1 teaspoon of chile paste (more can be added later to adjust taste and texture) in a small saucepan over medium-low heat for approximately 30 minutes until everything is cooked down. Strain sauce, add more water if needed to make glaze consistency. Adjust chile paste to taste. Set aside.

Pre-heat charcoal grill or table-top grill to high. Preheat oven to 425º F if using table-top grill. Season chops liberally with salt and pepper. Grill chops to medium rare on charcoal grill approximately 6 minutes per side. If table-top grill is not hot enough, place chops in pre-heated oven for an additional 10 minutes.

To serve, place chop on each plate atop Pilaf (see recipe below). Pour glaze over chop and place orange peel on top to garnish.

Cranberry-Orange Relish

Ingredients

• 2 cups (8 oz.) cranberries, fresh or frozen
• 1 tart apple, cored and peeled
• 2/3 cup sugar
• 6 tbs. orange marmalade
• 4 medium oranges

Method

In food processor, chop cranberries and apple. Add sugar and marmalade and process until combined. Refrigerate until ready to serve.

Cut 4 oranges into decorative cups. Reserve pulp and top halves of oranges for rice dish.

To serve, fill each orange cup with relish and place on plate next to pork chop.

Pecan Herbed Pilaf with Snow Pea Garnish

Ingredients

• ½ medium onion, diced
• 2 tbs. garlic-infused oil
• ½ cup long grain rice
• 1 ¼ cups water
• Reserved pulp of 1 orange (see recipe above)
• 1 oz. chopped pecans
• 1/3 cup chopped dried cranberries
• Grated zest from 1 orange
• 1/3 bunch chopped fresh mint
• 1/3 bunch chopped fresh basil
• 1/3 bunch chopped cilantro
• 4 oz. snow pea pods

Method

Sauté onion in 1 tablespoon of the oil in medium saucepan for about 2 minutes, add rice and stir. Add water and orange pulp, bring to boil, reduce to simmer and cook, covered, for 18 minutes.

Add pecans, cranberries, zest, and chopped herbs. Stir to combine. Cover and remove from heat until ready to serve.

For garnish, toss snow peas with the remaining tablespoon of oil and sauté for about 2 minutes.

To serve, divide pilaf between 4 plates. Arrange snow peas on one side like flower petals. (Pork chop will be placed atop other side of pilaf.)

Dessert

Banana Brownie Brulée

Ingredients

Brownie Base

• 2 squares (2 oz.) unsweetened chocolate
• 1 stick (4 oz.) unsalted butter
• ½ cup sugar
• ½ cup golden brown sugar
• 2 large eggs
• ½ cup all-purpose flour
• 2 tsp. vanilla extract

Banana Custard

• 8 oz. cream cheese
• 1 small banana
• ½ cup sugar
• 2 large eggs
• 2 tsp. vanilla extract
• ¼ cup heavy cream
• ¼ cup sugar, for caramelizing
• Mint sprigs, for garnish
• 1 small banana, for garnish
• 2 oz. chocolate sauce

Method

Pre-heat oven to 350º F. Grease four (4-inch) springform pans and cover bottoms with rounds of parchment paper.

For the Brownie Base, melt chocolate and butter in small saucepan over low heat. Stir in sugars. Remove from heat and allow to cool. Stir in vanilla and eggs until combined, then stir in flour. Divide equally between springform pans.

For the Banana Custard, in medium bowl, beat cream cheese and banana until smooth. Beat in sugar, then eggs, then vanilla and cream until smooth. Divide equally over brownie batter in spring forms. Bake 25 minutes until top appears firm. Cool and refrigerate.

When firm, unmold and sprinkle each torte with 1 tbs. of sugar. Using kitchen torch, caramelize sugar. Return tortes to refrigerator for at least 5 minutes to harden topping.

For garnish, slice banana in 12 slices, cut slices with mini flower-shaped cookie cutter. Decorate plates with chocolate sauce, banana flowers and mint sprigs.

Appetizer

Roasted Muscovy Duck Breast Salad with a Mustard & Sesame Oil Dressing

Duck

Ingredients

• 2 tbs. sesame oil
• 1 ½ tsp. ground coriander
• 1 ½ tsp. five-spice seasoning
• 2 tbs. honey
• 2 tbs. soy sauce
• 1 lb. of duck breasts (about 2 pieces, each approx. 8 oz.)

Method

Pre-heat oven or toaster oven to 425º F. Mix the ingredients for the marinade in a shallow dish. Prick the top of the duck breast with a fork several times. Marinade the duck breast in a cool place for 30 minutes to an hour. Cook duck breasts on a rack over a roasting pan in the toaster oven or a conventional oven for 20 minutes. Baste every 5 minutes. Cook until the skin is crisp and rich brown in color. Cool, then slice thinly crosswise. Put in the refrigerator until ready to use. (May serve the duck cold or at room temperature.)

Salad and Dressing

Ingredients

• Half of a 10.5 ounce package of vermicelli bean thread noodles
• Peanut oil for frying
• ½ cup-1 cup toasted sesame seeds
• 1 head iceberg lettuce, sliced thinly
• 2-3 bunches scallions, finely chopped
• ½ cup fresh cilantro leaves plus a few sprigs to decorate
• 1 cup sesame oil
• 2-4 tbs. dry mustard (to taste)
• ¼ cup soy sauce
• Sugar (optional)

Method

Fry the vermicelli bean threads in peanut oil at least 2 inches deep in a wok. Cook on both sides until noodles have expanded. Drain the noodles on towels and set aside until ready to use.

Toast the sesame seeds in a special seed toaster pan over the stove or on a shallow baking sheet in an oven set at 350º F. Cook for a few minutes over the stove until the seeds are lightly toasted. If cooking in an oven, the time to toast the seeds may take anywhere from 5-15 minutes. Set the seeds aside.

Mix lettuce, cilantro, and scallions in a bowl. For the dressing, mix 1 cup sesame oil with the dry mustard and the ¼ cup of soy sauce (add sugar if desired). Mix well and pour over the lettuce mix. Add the sesame seeds and break the bean thread noodles over the salad. Mix and place on a platter. Arrange sliced duck breasts on top and serve.

Main Course

Prawns Tse Jup with Nori-Wrapped Wonton Strips and Vermicelli Noodles

Contestant's Note: This is a family adaptation of an old recipe from Ming's Restaurant in Palo Alto, California. My mom (Juanita Haugen) went home and experimented in the kitchen after tasting a similar dish in the restaurant. I have even changed my mom's original recipe.

Ingredients

• 5 cups fancy grade sushi rice (do not rinse)
• ½ of a 16 oz. package of wontons, cut into strips
• 32 oz. peanut oil for frying (reserve 6 tbs. for cooking the stir-fry)
• Pinch sea salt
• Strips of nori, 2-inches long and ½-inch wide
• Small bowl of water, to adhere the nori to the wonton strips
• ¼ of a 10.5 oz. package of vermicelli bean threads
• 2 lbs. large tiger prawns, shelled and de-veined (you can mix very large sizes with some smaller prawns--just remember to begin cooking the larger prawns first)
• 1 tsp. salt
• 2 cups chicken stock
• 1 cup fresh shiitake mushrooms, sliced very thin (or use re-constituted dry shiitake mushrooms)
• 2 red bell peppers, sliced into strips
• 1 cup fresh water chestnuts, peeled and sliced (or use canned if fresh are not available)
• 1 cup bamboo shoots
• 2 cups snow peas, stringed (or sugar snap peas)
• 2 tbs. black bean sauce or fermented black beans (found in the Asian section of a market, or try the Internet)
• 2 tsp. grated fresh ginger root
• 2 tsp. sugar
• 2 ½-3 tbs. soy sauce
• 2 tbs. cornstarch mixed with 2 tbs. water
• 2 tsp. Accent (monosodium glutamate) (optional)

Garnish

• 4 nori fish cut-outs (using a handmade stencil)
• 4 small sea shells
• Finely chopped green onions (scallions)
• Sprigs of cilantro

Method

Put the rice and 5 cups of water in a steamer and begin cooking. You want the rice to be ready when the stir-fry is finished. The prawns and vegetables will cook fast.

For decoration, take large wonton wrappers and cut into long curved strips (to imitate seaweed in the ocean). Fry the strips in hot peanut oil at least 2-3 inches deep until lightly golden. Drain on towels and sprinkle with a little sea salt for seasoning. Moisten the small nori strips with water and wrap them around the wonton strips (one per each strip). Set them aside until ready for assembly.

For Garnish, cut out the nori fish. Moisten the fish with water and press one fish against a single seashell. Repeat this with the other three. Set aside.

Fry the vermicelli bean thread noodles in the oil, turning over once. Drain on towels and set aside for decoration. Noodles are finished cooking when they have expanded on both sides and are crispy.

Use 6 tablespoons of the hot oil and add 1 tsp. of salt in a wok or deep fry pan. Add the prawns, beginning with the large ones first. Stir-fry until the prawns just begin to turn pink. Add the stock, mushrooms, bell pepper, fresh water chestnuts, bamboo shoots, snow peas, and the black bean sauce. Cover and cook for one minute, then add ginger, sugar, soy sauce, and the cornstarch and water mixture. At this point, you may add Accent (MSG) if so desired. Stir gently and quickly until the sauce thickens. Serve immediately.

Decorate using steamed rice, cooked bean threads, fried wonton strips wrapped with nori, cilantro sprigs, sliced green onions, and seashells decorated with a nori fish cut-out.

Dessert

Cinnamon Candied Crab Apples in a Nest of Spun Sugar served with Marscapone Fried Wontons drizzled with Warmed Chestnut Honey

Ingredients

Cinnamon Candied Crab Apples and Spun Sugar Nests

• 2 cups sugar
• 1 ½ cups corn syrup
• 1 tsp. cinnamon flavoring (to taste)
• 2 tsp. natural red food coloring
• 4 washed crab apples (or other miniature firm fruits such as Lady apples, Fiorelli pears, or Fuju persimmons)

Wontons

• Oil, for frying
• 4 tbs. sugar
• 2 tbs. five-spice seasoning
• 2-4 wonton squares
• Miniature butterfly cookie cutter
• Oil for frying (32 oz.)
• ½ of a 16 oz. package of wonton wrappers
• 8 oz. container marscapone cheese
• Small bowl of water
• ½ cup warmed chestnut honey (or other flavor), for garnish
• Toasted pecans, for garnish

Method

To start the Spun Sugar Nests, set up the work area. Cover the countertop and your floor with paper to protect and make clean-up easier. Oil 2 wooden rolling pins and suspend them 12 inches apart by using a homemade apparatus or suspending them from the counter top with strong tape so they extend over the floor. You can also tape the rolling pins to two chairs back to back. Make sure the rolling pins are parallel to one another and that they point towards you. Make sure the rolling pins are well oiled.

For the Candied Crab Apples, in a medium saucepan, bring the sugar and corn syrup to a boil. Stir constantly and keep boiling until a candy thermometer reaches 310-359º F. Remove from the heat and add the flavoring and food color. Mix well. Dip four crab apples into the syrup and drain them over a rack.

For the Spun Sugar Nests, use a sugar spinning whisk or a whisk that has been cut at the top (through all of the wires) and dip it into the hot sugar mix. Wave the wand back and forth over the rolling pins. Do this quickly. The sugar will form fine threads. If the mixture gets too thick, you can reheat it until it is softened and melts again. Gather the strands into a circle forming a "nest" and set aside or keep in a sealed container to keep it from softening due to humidity. Make individual servings or one large nest.

For the Wontons, heat oil 3-4 inches deep in a wok. Mix the sugar and the five-spice seasoning in a small bowl. Cut out a couple of butterfly shapes using 2-4 wonton wrappers and the miniature butterfly cookie cutter. Fry the shapes in the hot oil. Drain on towels and sprinkle with a mixture of the five-spice and sugar mix. Fill 12 wonton wrappers with approximately ½ tablespoon of the marscapone cheese in each of the centers. Moisten the edges of the wonton using the small bowl of water and fold the sides together. Press the sides together well, creating a pocket and making sure they are sealed. Fry them in hot oil until light golden brown.

To serve, set a spun sugar nest on a plate and place a candied crab apple in the center. Place 3 wontons on each plate and drizzle with the warmed chestnut honey. Garnish with the wonton butterflies and toasted pecans. Serve immediately.