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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!


Submitted by statelysandwiches
While I love picking up an overstuffed sandwich and taking a big bite, there are plenty of delicious sandwiches that require a fork and knife. This fancy open-faced sandwich even has a fancy name: tartine.
ASPARAGUS, CHORIZO & POACHED EGG TARTINE:
Two slices Dark Rye Bread
Bunch of Asparagus
Two eggs
1 Tablespoon Vinegar
1 Chorizo Sausage Link
Sprig of Rosemary
Butter
Olive Oil
Salt
Pepper

Preheat the oven to 400 degrees. Wash and prep asparagus. Cover baking sheet with tin foil, drizzle asparagus with olive oil and season with salt and pepper. Cook for 10-12 minutes.

Remove chorizo from casing and cook on the stovetop. Meanwhile poach eggs.

Butter both sides of the bread and toast in the oven. Top toast with asparagus, egg, and then chorizo. Season with salt and pepper to taste. Garnish with rosemary.

Submitted by statelysandwiches
While I love picking up an overstuffed sandwich and taking a big bite, there are plenty of delicious sandwiches that require a fork and knife. This fancy open-faced sandwich even has a fancy name: tartine.
ASPARAGUS, CHORIZO & POACHED EGG TARTINE:
Two slices Dark Rye Bread
Bunch of Asparagus
Two eggs
1 Tablespoon Vinegar
1 Chorizo Sausage Link
Sprig of Rosemary
Butter
Olive Oil
Salt
Pepper

Preheat the oven to 400 degrees. Wash and prep asparagus. Cover baking sheet with tin foil, drizzle asparagus with olive oil and season with salt and pepper. Cook for 10-12 minutes.

Remove chorizo from casing and cook on the stovetop. Meanwhile poach eggs.

Butter both sides of the bread and toast in the oven. Top toast with asparagus, egg, and then chorizo. Season with salt and pepper to taste. Garnish with rosemary.

Submitted by statelysandwiches

While I love picking up an overstuffed sandwich and taking a big bite, there are plenty of delicious sandwiches that require a fork and knife. This fancy open-faced sandwich even has a fancy name: tartine.

ASPARAGUS, CHORIZO & POACHED EGG TARTINE:
Two slices Dark Rye Bread
Bunch of Asparagus
Two eggs
1 Tablespoon Vinegar
1 Chorizo Sausage Link
Sprig of Rosemary
Butter
Olive Oil
Salt
Pepper
Preheat the oven to 400 degrees. Wash and prep asparagus. Cover baking sheet with tin foil, drizzle asparagus with olive oil and season with salt and pepper. Cook for 10-12 minutes.
Remove chorizo from casing and cook on the stovetop. Meanwhile poach eggs.
Butter both sides of the bread and toast in the oven. Top toast with asparagus, egg, and then chorizo. Season with salt and pepper to taste. Garnish with rosemary.

Submitted by Notions and Notations of a Novice Chef
For the final MasterChef mystery box challenge at home we have: Chorizo, Rosemary, Asparagus, Orechiette, AP Flour, Ground beef, Grits, Canned baby corn, Garlic powder, White rice and Butter.
It’s my personal favorite basket, since the ingredients are all pretty versatile and don’t have the tendency to point to one specific cuisine. My submission is pretty simple and uses three of the above as its main components. Let’s get started:
PARISIENNE GNOCCHI AND ASPARAGUS:
1 cup water
8 tablespoons salted butter
1 1/4 cup all purpose flour
1/3 cup grated Parmesan cheese
3 large eggs
2 tablespoon chopped parsley
1 1/2 tablespoon olive oil
1 lb asparagus
1 1/2 tablespoon unsalted butter
Bring water and water to a boil in medium saucepan over high heat. Add in all the flour and stir with a wooden spoon until a smooth dough forms. Reduce heat to medium low and cook while stirring until the dough pulls away from the sides of the saucepan.

Remove pot from heat and add in the eggs, one at a time, beating after each addition to prevent the eggs from curdling. Add in the chese and chopper parsley. Transfer the mixture to a piping bag fitted with a 1/2 inch tip.
Let mixture rest for 30 minutes at room temperature. Meanwhile, bring a large pot of salted water to a simmer. Have a rimmed baking sheet ready on the side. Holding the bag over the boiling water, squeeze the mixture out and cut it off with a knife or scissor into 1-inch lengths and let them fall into to water. Continue cutting as many as you can in 1 minute, then stop.
When all the gnocchis have floated to the top, continue cooking for about 3 more minutes. Fish them out with a metal spider and transfer to rimmed baking sheet. Drizzle with olive oil and toss to coat. Repeat with remaining dough. Set aside to cool for another 30 minutes.

Trim and blanch the asparagus in salted water. Cut into bite sized pieces and set aside.
Heat the unsalted butter in a skillet over medium high heat. Add in the gnocchi and cook until brown and toasty. Add in the blanched asparagus and season to taste.


Grate some parmesan cheese or any cheese you like on top before serving.


Enjoy!

Submitted by Notions and Notations of a Novice Chef
For the final MasterChef mystery box challenge at home we have: Chorizo, Rosemary, Asparagus, Orechiette, AP Flour, Ground beef, Grits, Canned baby corn, Garlic powder, White rice and Butter.
It’s my personal favorite basket, since the ingredients are all pretty versatile and don’t have the tendency to point to one specific cuisine. My submission is pretty simple and uses three of the above as its main components. Let’s get started:
PARISIENNE GNOCCHI AND ASPARAGUS:
1 cup water
8 tablespoons salted butter
1 1/4 cup all purpose flour
1/3 cup grated Parmesan cheese
3 large eggs
2 tablespoon chopped parsley
1 1/2 tablespoon olive oil
1 lb asparagus
1 1/2 tablespoon unsalted butter
Bring water and water to a boil in medium saucepan over high heat. Add in all the flour and stir with a wooden spoon until a smooth dough forms. Reduce heat to medium low and cook while stirring until the dough pulls away from the sides of the saucepan.

Remove pot from heat and add in the eggs, one at a time, beating after each addition to prevent the eggs from curdling. Add in the chese and chopper parsley. Transfer the mixture to a piping bag fitted with a 1/2 inch tip.
Let mixture rest for 30 minutes at room temperature. Meanwhile, bring a large pot of salted water to a simmer. Have a rimmed baking sheet ready on the side. Holding the bag over the boiling water, squeeze the mixture out and cut it off with a knife or scissor into 1-inch lengths and let them fall into to water. Continue cutting as many as you can in 1 minute, then stop.
When all the gnocchis have floated to the top, continue cooking for about 3 more minutes. Fish them out with a metal spider and transfer to rimmed baking sheet. Drizzle with olive oil and toss to coat. Repeat with remaining dough. Set aside to cool for another 30 minutes.

Trim and blanch the asparagus in salted water. Cut into bite sized pieces and set aside.
Heat the unsalted butter in a skillet over medium high heat. Add in the gnocchi and cook until brown and toasty. Add in the blanched asparagus and season to taste.


Grate some parmesan cheese or any cheese you like on top before serving.


Enjoy!

image

Submitted by Notions and Notations of a Novice Chef

For the final MasterChef mystery box challenge at home we have: Chorizo, Rosemary, Asparagus, Orechiette, AP Flour, Ground beef, Grits, Canned baby corn, Garlic powder, White rice and Butter.

It’s my personal favorite basket, since the ingredients are all pretty versatile and don’t have the tendency to point to one specific cuisine. My submission is pretty simple and uses three of the above as its main components. Let’s get started:

PARISIENNE GNOCCHI AND ASPARAGUS:

  • 1 cup water
  • 8 tablespoons salted butter
  • 1 1/4 cup all purpose flour
  • 1/3 cup grated Parmesan cheese
  • 3 large eggs
  • 2 tablespoon chopped parsley
  • 1 1/2 tablespoon olive oil
  • 1 lb asparagus
  • 1 1/2 tablespoon unsalted butter

Bring water and water to a boil in medium saucepan over high heat. Add in all the flour and stir with a wooden spoon until a smooth dough forms. Reduce heat to medium low and cook while stirring until the dough pulls away from the sides of the saucepan.

image

Remove pot from heat and add in the eggs, one at a time, beating after each addition to prevent the eggs from curdling. Add in the chese and chopper parsley. Transfer the mixture to a piping bag fitted with a 1/2 inch tip.

Let mixture rest for 30 minutes at room temperature. Meanwhile, bring a large pot of salted water to a simmer. Have a rimmed baking sheet ready on the side. Holding the bag over the boiling water, squeeze the mixture out and cut it off with a knife or scissor into 1-inch lengths and let them fall into to water. Continue cutting as many as you can in 1 minute, then stop.

When all the gnocchis have floated to the top, continue cooking for about 3 more minutes. Fish them out with a metal spider and transfer to rimmed baking sheet. Drizzle with olive oil and toss to coat. Repeat with remaining dough. Set aside to cool for another 30 minutes.

image

Trim and blanch the asparagus in salted water. Cut into bite sized pieces and set aside.

Heat the unsalted butter in a skillet over medium high heat. Add in the gnocchi and cook until brown and toasty. Add in the blanched asparagus and season to taste.

image

image

Grate some parmesan cheese or any cheese you like on top before serving.

image

image

Enjoy!

The MasterChef home cooks turned professional chefs for the night! Compare each team’s dishes HERE! 
The MasterChef home cooks turned professional chefs for the night! Compare each team’s dishes HERE! 

The MasterChef home cooks turned professional chefs for the night! Compare each team’s dishes HERE

The Top 7 home cooks had to create an apple dish but could not make dessert. See their tangy creations here!

Submitted by statelysandwiches

It’s not very often I read a sandwich description that leaves me wondering how those ingredients found their way onto the same plate. The Vermonter was one of the few state sandwich combinations that made me raise an eyebrow. It starts out pretty standard with sliced ham, turkey, and Vermont cheddar (of course). Green apples add a nice crunch but the twist is that these ingredients are all held together with cinnamon raisin bread. The Vermonter takes sweet and savory very seriously.

When I opened this week’s Plated box, I immediately knew I was going to create a variation of The Vermonter. The flavors create an unexpected bite and one that leaves me asking for a second helping.

THE VERMONT BURGER
4 Italian Sausages
1 pound Ground Turkey
Pinch of Garlic Salt
Pinch of Cumin
1 Egg
1 small Onion
Vermont White Cheddar Cheese
1-2 Green Apples
8 slices Cinnamon Raisin Bread
Butter
Olive Oil
Salt and Pepper to taste

HONEY MUSTARD SAUCE
1.5 tablespoons Dijon Mustard
1.5 tablespoons Honey
1 teaspoon Mayonnaise
1 teaspoon Lemon Juice
Salt and Pepper to taste
Remove sausage from casing and combine with the next four ingredients. Place in the refrigerator.

Slice onion. Heat one tablespoon of olive oil over low heat. Add onion and cook until caramelized.

Preheat oven to 400 degrees. White cheddar is crumbly so rather than full slices, simply cut enough small cracker-sized slices to cover bread. Cut green apple into thin slices. Lightly butter both sides of the cinnamon raisin bread and set aside on a baking sheet.

Combine all ingredients to make honey mustard sauce and set aside.

Remove ground meat from the refrigerator. Form thin burger size patties and cook on the stovetop for 4 minutes a side or until cooked through.

Meanwhile, place bread in the oven. Once lightly toasted, remove from the oven and top one side of the bread with cheese. Return to the oven until cheese melts.

Top the bread with the cooked burger, honey mustard sauce, caramelized onions, and green apple slices. Enjoy!