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Courtney’s Dessert: Cherry meringue with salted chocolate and spiced almonds.
Courtney’s Dessert: Cherry meringue with salted chocolate and spiced almonds.

Courtney’s Dessert: Cherry meringue with salted chocolate and spiced almonds.

Elizabeth’s Dessert: Grapefruit and olive oil semolina cake with poached plums and ground pistachio.
Elizabeth’s Dessert: Grapefruit and olive oil semolina cake with poached plums and ground pistachio.

Elizabeth’s Dessert: Grapefruit and olive oil semolina cake with poached plums and ground pistachio.

Courtney’s Entrée: Sumac duck breast with farrow, spring vegetables, shallots and pea tendril.
Courtney’s Entrée: Sumac duck breast with farrow, spring vegetables, shallots and pea tendril.

Courtney’s Entrée: Sumac duck breast with farrow, spring vegetables, shallots and pea tendril.

Elizabeth’s Entrée: Spiced rack of lamb with quinoa, carrot puree, tahini and yogurt sauce.
Elizabeth’s Entrée: Spiced rack of lamb with quinoa, carrot puree, tahini and yogurt sauce.

Elizabeth’s Entrée: Spiced rack of lamb with quinoa, carrot puree, tahini and yogurt sauce.

Courtney’s Appetizer: Crispy pig’s ear with a dandelion and fennel salad, served with a quail egg and chili sauce.
Courtney’s Appetizer: Crispy pig’s ear with a dandelion and fennel salad, served with a quail egg and chili sauce.

Courtney’s Appetizer: Crispy pig’s ear with a dandelion and fennel salad, served with a quail egg and chili sauce.

Elizabeth’s Appetizer: Grilled octopus with a warm chickpea and chorizo salad, served beside a pepper and tomato sauce.
Elizabeth’s Appetizer: Grilled octopus with a warm chickpea and chorizo salad, served beside a pepper and tomato sauce.

Elizabeth’s Appetizer: Grilled octopus with a warm chickpea and chorizo salad, served beside a pepper and tomato sauce.

Try your own MasterChef Mystery Box at Home for FREE! Plated is now offering 50 free boxes to MasterChef fans. Click here to get yours! Get a FREE Plated Box now and get cooking with this code: MASTERCHEF
Try your own MasterChef Mystery Box at Home for FREE! Plated is now offering 50 free boxes to MasterChef fans. Click here to get yours! Get a FREE Plated Box now and get cooking with this code: MASTERCHEF

Try your own MasterChef Mystery Box at Home for FREE! Plated is now offering 50 free boxes to MasterChef fans. Click here to get yours! 

Get a FREE Plated Box now and get cooking with this code: MASTERCHEF

Orecchiette with Chorizo Gravy

Submitted by cookingwithleftovers

It took me until the last mystery box to discover that not using every ingredient in the box was the way to go. The ‘little ear’ pasta is my favorite kind, so that is the star of this dish, mixed with creamy, thick, spicy, earthy gravy sauce.. Cozy comfort food.

Ingredients:
2 1/2 cups dry orecchiette pasta, cooked
1 1/2 cups reserved pasta water
4 pads of butter
1 tablespoon of flour
2 chorizo sausage links
2 big sticks rosemary (about 2 tablespoons, chopped), divided
asparagus stalks and 1/2 lemon
tomato garnish

Cook the pasta al dente with about 1/2 tablespoon rosemary in the boiling water, and reserve the cooking liquid. Squeeze the chorizo out of the casings and into a hot pan. Cook until crispy.

Remove 3/4 of the chorizo from the pan; add butter and flour. Cook on low heat for 5 minutes until combined, then add the pasta water slowly- a little at a time- mixing into the flour and cooking on low heat until gravy-like. Add in the remaining rosemary and season well with salt and pepper. After another 5 minutes or so, fold in the chorizo.

Cook the asparagus with the lemon in the oven- 350 degrees for about 20 minutes.

In a bowl, add a big spoonful of pasta, a big spoonful of chorizo gravy, a few tomato quarters as a garnish, and top with some asparagus.

Just plan to take a nap afterwards..

Orecchiette with ground beef, asparagus, oregano butter sauce.
Submitted by frenchcuisse
In a pan, on medium high heat, add about 50 grams of unsalted butter. Sauté diced onions, and garlic until translucent. Add ground beef (salt and pepper). Once brown, add a few sprigs of oregano and mix. Add the cooked pasta, and blanched asparagus and season. 
Mystery box : Chorizo, rosemary (oregano), asparagus, orecchiette, AP flour, ground beef, grits, canned baby corn, garlic powder,white rice, butter.
Orecchiette with ground beef, asparagus, oregano butter sauce.
Submitted by frenchcuisse
In a pan, on medium high heat, add about 50 grams of unsalted butter. Sauté diced onions, and garlic until translucent. Add ground beef (salt and pepper). Once brown, add a few sprigs of oregano and mix. Add the cooked pasta, and blanched asparagus and season. 
Mystery box : Chorizo, rosemary (oregano), asparagus, orecchiette, AP flour, ground beef, grits, canned baby corn, garlic powder,white rice, butter.

Orecchiette with ground beef, asparagus, oregano butter sauce.

Submitted by frenchcuisse

In a pan, on medium high heat, add about 50 grams of unsalted butter. Sauté diced onions, and garlic until translucent. Add ground beef (salt and pepper). Once brown, add a few sprigs of oregano and mix. Add the cooked pasta, and blanched asparagus and season. 

Mystery box : Chorizo, rosemary (oregano), asparagus, orecchiette, AP flour, ground beef, grits, canned baby corn, garlic powder,white rice, butter.

Grilled Asparagus with a Poached Egg, Served Over a Rosemary & Parmesan Grit Cake
Submitted by jerryjamesstone
It wasn’t until the first MasterChef Mystery Box At Home Challenge that I cooked with grits. I have eaten them before but being a vegetarian and living in California, they’re tough to come by. One of my favorite things about this challenge between MasterChef, Tumblr, and Plated, is that I am forced to do sh*t I would never do. From Basil Lassis to Hummus Jalapeno Poppers, as a food blogger… this challenge has been hella sweet. It has me thinking outside of the box!
When grits made a second appearance, I had to use them! What better way to bring it all home for the last challenge, right? Thank you, MasterChef!
So let’s get to it so you can eat the hell out of this tasty dish!
3 cups milk
1 tsp salt
3 sprigs of rosemary (1 minced)
1 cup grits
1 cup parmesan cheese, shredded
5 asparagus spears
olive oil
1 egg
1 tsp white vinegar
1. Add 3 cups of milk, 1 tsp of salt and 2 sprigs of rosemary to a saucepan and bring it to a boil over a medium-high heat.
2. Remove the rosemary sprigs and slowly add in 1 cup of grits, stirring while adding. Reduce to a medium heat and cook covered until grits are tender; about 20 minutes.
3. Remove from heat and mix in 1 cup of shredded parmesan cheese and 1 teaspoon minced rosemary.
4. Pour mixture into a 9x9 baking dish and let cool, til grits are firm and can be cut like cake. About 30 minutes. Cut into 3” squares. Wrap cake(s) in tinfoil and place in the warmer. Depends on how many servings you are making.
5. Grill 5 spears of asparagus (more for more than a single serving), by trimming them, tossing them with enough olive oil to coat, and grilling them.
6. Fill a small sauce pan with about 4 inches of water, bring to a simmer. Add in 1 tsp of white vinegar and while stirring the water in a circular motion, slip in the egg. Cook the egg for 3 to 5 minutes.
7. Plate the grit cake, grilled asparagus and top with a poached egg. Salt and pepper to taste.
Enjoy!
Grilled Asparagus with a Poached Egg, Served Over a Rosemary & Parmesan Grit Cake
Submitted by jerryjamesstone
It wasn’t until the first MasterChef Mystery Box At Home Challenge that I cooked with grits. I have eaten them before but being a vegetarian and living in California, they’re tough to come by. One of my favorite things about this challenge between MasterChef, Tumblr, and Plated, is that I am forced to do sh*t I would never do. From Basil Lassis to Hummus Jalapeno Poppers, as a food blogger… this challenge has been hella sweet. It has me thinking outside of the box!
When grits made a second appearance, I had to use them! What better way to bring it all home for the last challenge, right? Thank you, MasterChef!
So let’s get to it so you can eat the hell out of this tasty dish!
3 cups milk
1 tsp salt
3 sprigs of rosemary (1 minced)
1 cup grits
1 cup parmesan cheese, shredded
5 asparagus spears
olive oil
1 egg
1 tsp white vinegar
1. Add 3 cups of milk, 1 tsp of salt and 2 sprigs of rosemary to a saucepan and bring it to a boil over a medium-high heat.
2. Remove the rosemary sprigs and slowly add in 1 cup of grits, stirring while adding. Reduce to a medium heat and cook covered until grits are tender; about 20 minutes.
3. Remove from heat and mix in 1 cup of shredded parmesan cheese and 1 teaspoon minced rosemary.
4. Pour mixture into a 9x9 baking dish and let cool, til grits are firm and can be cut like cake. About 30 minutes. Cut into 3” squares. Wrap cake(s) in tinfoil and place in the warmer. Depends on how many servings you are making.
5. Grill 5 spears of asparagus (more for more than a single serving), by trimming them, tossing them with enough olive oil to coat, and grilling them.
6. Fill a small sauce pan with about 4 inches of water, bring to a simmer. Add in 1 tsp of white vinegar and while stirring the water in a circular motion, slip in the egg. Cook the egg for 3 to 5 minutes.
7. Plate the grit cake, grilled asparagus and top with a poached egg. Salt and pepper to taste.
Enjoy!

Grilled Asparagus with a Poached Egg, Served Over a Rosemary & Parmesan Grit Cake

Submitted by jerryjamesstone

It wasn’t until the first MasterChef Mystery Box At Home Challenge that I cooked with grits. I have eaten them before but being a vegetarian and living in California, they’re tough to come by. One of my favorite things about this challenge between MasterChef, Tumblr, and Plated, is that I am forced to do sh*t I would never do. From Basil Lassis to Hummus Jalapeno Poppers, as a food blogger… this challenge has been hella sweet. It has me thinking outside of the box!

When grits made a second appearance, I had to use them! What better way to bring it all home for the last challenge, right? Thank you, MasterChef!

So let’s get to it so you can eat the hell out of this tasty dish!

  • 3 cups milk
  • 1 tsp salt
  • 3 sprigs of rosemary (1 minced)
  • 1 cup grits
  • 1 cup parmesan cheese, shredded
  • 5 asparagus spears
  • olive oil
  • 1 egg
  • 1 tsp white vinegar

1. Add 3 cups of milk, 1 tsp of salt and 2 sprigs of rosemary to a saucepan and bring it to a boil over a medium-high heat.

2. Remove the rosemary sprigs and slowly add in 1 cup of grits, stirring while adding. Reduce to a medium heat and cook covered until grits are tender; about 20 minutes.

3. Remove from heat and mix in 1 cup of shredded parmesan cheese and 1 teaspoon minced rosemary.

4. Pour mixture into a 9x9 baking dish and let cool, til grits are firm and can be cut like cake. About 30 minutes. Cut into 3” squares. Wrap cake(s) in tinfoil and place in the warmer. Depends on how many servings you are making.

5. Grill 5 spears of asparagus (more for more than a single serving), by trimming them, tossing them with enough olive oil to coat, and grilling them.

6. Fill a small sauce pan with about 4 inches of water, bring to a simmer. Add in 1 tsp of white vinegar and while stirring the water in a circular motion, slip in the egg. Cook the egg for 3 to 5 minutes.

7. Plate the grit cake, grilled asparagus and top with a poached egg. Salt and pepper to taste.

Enjoy!