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Someone better light a candle because this chocolate is sexy. 

Someone better light a candle because this chocolate is sexy. 

Truffle time is the best time. See the home cook’s truffles from “Top 12 Compete!”

http://fox.tv/1u3YxX8

Step up to the MasterChef Mystery Box challenge at Home with Plated meals for FREE! Plated is now offering 50 free boxes to MasterChef fans.

Want to participate in a cooking challenge from your very own kitchen? Get fresh ingredients and chef-designed recipes delivered directly to your door. Plated is offering a free box to all MasterChef fans! Get cooking with code MASTERCHEF: 
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The home chefs inspired us with their delicious takes on salmon this week! Check out their creations here: http://fox.tv/1qEdpxW

Cutter’s pizza brought a few different reactions to the kitchen. Whose do you think was the best? 

Cutter’s pizza brought a few different reactions to the kitchen. Whose do you think was the best? 

Smoked Bacon Wrapped Salmon on Herbed Rice with Black Bean Relish and Creamy Basil Dressing
Submitted to MasterChef by delishytownThe ingredients in the MasterChef at Home Mystery Box this week were: Salmon filets, bacon, black beans, balsamic vinegar, rice, fresh basil, fresh mint, and Plain Greek yogurt. I knew that the salmon had to be the star of the show, but I definitely wanted to use the bacon. I decided to break out the electric smoker for this dish, & wrap the Salmon in bacon. I finished it under the broiler to crisp up the bacon. It was soooo good! Every bite was heavenly and smoky and fresh. This was one of the best dishes I’ve ever made.Here’s how I made this delicious Smoked Salmon:Rinse 1 cup of rice a few times until the water runs clear. Add to a pot with 4 cups water and a pinch of salt. Simmer until al dente, drain and add back to the pot. Add 1 tsp chopped basil, 1/2 tsp chopped mint, sprinkle of celery salt, a grind of black pepper and a pinch of dried dill. Toss together with a fork, then cover and set aside to steam.Drain and rinse black beans. Add to a bowl with 1 small chopped Persian cucumber, 2 tblsp balsamic vinegar, 1/4 tsp minced garlic, 1/2 tsp fresh chopped basil and 1/2 tsp chopped mint, and season with celery salt and pepper.Turn the smoker to about 180 to 200 degrees. Soak apple and mesquite chips in water. Remove any bones from the salmon. Rinse and pat dry. Drizzle the salmon with some of the balsamic vinegar, sprinkle with a little brown sugar, season with salt and pepper. Smash and chop 1 large garlic clove, (reserve 1/4 tsp of this garlic for the dressing) spread the rest of the garlic on the fish. Slice a lemon very thin, you need about 4 thin slices of lemon depending on the size of the filets. Place basil leaves on the fish, top with the lemon slices, wrap with the bacon. Crisp up the remaining bacon for garnish. Place the fish in a shallow foil pan and into the smoker. Smoke the fish about 25 - 35 minutes. When it comes out, it should be most of the way cooked. Turn the broiler to high, sprinkle a little more balsamic vinegar and a pinch of brown sugar on top. Broil a few minutes until the sugar bubbles and the bacon crisps up.While your Salmon is in the smoker, make the creamy basil dressing. In a small bowl add 10 - 15 basil leaves, 1 cup plain Greek yogurt, celery salt and pepper, 1/4 tsp smashed & minced garlic, juice of 1/2 lemon, 1 tblsp balsamic vinegar, and a tiny pinch of brown sugar. Blend with a stick blender.Serve the Smoked Salmon on a bed of Herbed Rice with the Creamy Basil dressing and a side of Black Bean and Cucumber Relish with Crispy Bacon Crumbles. Yum!

Smoked Bacon Wrapped Salmon on Herbed Rice with Black Bean Relish and Creamy Basil Dressing

Submitted to MasterChef by delishytown

The ingredients in the MasterChef at Home Mystery Box this week were: Salmon filets, bacon, black beans, balsamic vinegar, rice, fresh basil, fresh mint, and Plain Greek yogurt. I knew that the salmon had to be the star of the show, but I definitely wanted to use the bacon. I decided to break out the electric smoker for this dish, & wrap the Salmon in bacon. I finished it under the broiler to crisp up the bacon. It was soooo good! Every bite was heavenly and smoky and fresh. This was one of the best dishes I’ve ever made.

Here’s how I made this delicious Smoked Salmon:

Rinse 1 cup of rice a few times until the water runs clear. Add to a pot with 4 cups water and a pinch of salt. Simmer until al dente, drain and add back to the pot. Add 1 tsp chopped basil, 1/2 tsp chopped mint, sprinkle of celery salt, a grind of black pepper and a pinch of dried dill. Toss together with a fork, then cover and set aside to steam.

Drain and rinse black beans. Add to a bowl with 1 small chopped Persian cucumber, 2 tblsp balsamic vinegar, 1/4 tsp minced garlic, 1/2 tsp fresh chopped basil and 1/2 tsp chopped mint, and season with celery salt and pepper.

Turn the smoker to about 180 to 200 degrees. Soak apple and mesquite chips in water. Remove any bones from the salmon. Rinse and pat dry. Drizzle the salmon with some of the balsamic vinegar, sprinkle with a little brown sugar, season with salt and pepper. Smash and chop 1 large garlic clove, (reserve 1/4 tsp of this garlic for the dressing) spread the rest of the garlic on the fish. Slice a lemon very thin, you need about 4 thin slices of lemon depending on the size of the filets. Place basil leaves on the fish, top with the lemon slices, wrap with the bacon. Crisp up the remaining bacon for garnish. Place the fish in a shallow foil pan and into the smoker. Smoke the fish about 25 - 35 minutes. When it comes out, it should be most of the way cooked. Turn the broiler to high, sprinkle a little more balsamic vinegar and a pinch of brown sugar on top. Broil a few minutes until the sugar bubbles and the bacon crisps up.

While your Salmon is in the smoker, make the creamy basil dressing. In a small bowl add 10 - 15 basil leaves, 1 cup plain Greek yogurt, celery salt and pepper, 1/4 tsp smashed & minced garlic, juice of 1/2 lemon, 1 tblsp balsamic vinegar, and a tiny pinch of brown sugar. Blend with a stick blender.

Serve the Smoked Salmon on a bed of Herbed Rice with the Creamy Basil dressing and a side of Black Bean and Cucumber Relish with Crispy Bacon Crumbles. Yum!

Try your own MasterChef Mystery Box at Home with platedmeals for FREE! Plated is now offering 50 free boxes to MasterChef fans. Click here to get yours!
Plated delivers ready-to-cook ingredients and chef-designed recipes to your door so that you can create a delicious meal without the hassles of recipe hunting and grocery shopping. All of the fresh, specialty ingredients arrive per-portioned so that you can relax and enjoy the cooking experience.
Get a FREE Plated Box now!
Try your own MasterChef Mystery Box at Home with platedmeals for FREE! Plated is now offering 50 free boxes to MasterChef fans. Click here to get yours!

Plated delivers ready-to-cook ingredients and chef-designed recipes to your door so that you can create a delicious meal without the hassles of recipe hunting and grocery shopping. All of the fresh, specialty ingredients arrive per-portioned so that you can relax and enjoy the cooking experience.

Get a FREE Plated Box now!

Sweet Basil Lassi
Submitted to MasterChef by jerryjamesstone
Sometimes the best recipes are just the simplest. Frothy, crisp, and refreshing, this lassi brings a Thai-twist to the traditional yogurt based drink. And don’t worry, no Thai basil is required.
1 cup greek yogurt
1/2 cup milk (conventional or rice)
3 tablespoons sugar
1/4 cup fresh basil leaves
5 fresh mint leaves
1. Add half of the yogurt, half of the milk, 2 tablespoons of sugar, the basil leaves and the mint leaves to a blender. Blend well and pour into an ice filled glass.
2. Add the remaining ingredients to the blender, and blend well.
3. Pour the blended lassi into the glass, creating the floated look. Garnish with fresh basil and enjoy!

Sweet Basil Lassi

Submitted to MasterChef by jerryjamesstone

Sometimes the best recipes are just the simplest. Frothy, crisp, and refreshing, this lassi brings a Thai-twist to the traditional yogurt based drink. And don’t worry, no Thai basil is required.

  • 1 cup greek yogurt
  • 1/2 cup milk (conventional or rice)
  • 3 tablespoons sugar
  • 1/4 cup fresh basil leaves
  • 5 fresh mint leaves

1. Add half of the yogurt, half of the milk, 2 tablespoons of sugar, the basil leaves and the mint leaves to a blender. Blend well and pour into an ice filled glass.

2. Add the remaining ingredients to the blender, and blend well.

3. Pour the blended lassi into the glass, creating the floated look. Garnish with fresh basil and enjoy!

Balsamic Black Bean Bacon Glaze (over Salmon)

Submitted to MasterChef by cookingwithleftovers

A balsamic vinegar reduction mixed with mashed black beans and bacon and then stirred together with a bit of Greek yogurt- makes for quite the salmon topping. It looks weird, but it is tart and salty and creamy and chunky and sweet! Good with salmon and over herbed rice.. Completely surprised us by its versatility.

Ingredients:
1/2 cup balsamic vinegar
5 pieces of bacon
1 cup canned black beans, drained
1 teaspoon sugar
1 tablespoon Greek yogurt
1/2 cup rice (& 1 cup water)
1 tablespoon fresh herbs, chopped (basil and mint)
2 salmon filets
Make the sauce: reduce the balsamic with the sugar over medium heat until halved. Smash up the beans and cook and dice the bacon, and then stir into the vinegar. Heat together for a few minutes on low, and then stir in the yogurt.

If you want to (highly recommended), cook the salmon in the bacon grease until done. Add spoonfuls of the sauce to the top of the salmon.
Cook the rice in the water and then stir in the herbs. Serve all together.

You WILL go back for seconds of that sauce. I did..

This was an easy one..

Salmon Cakes with Herbed Yogurt and Watermelon-Tomato Salad

Submitted to MasterChef by dinnerwasdelicious

Mystery Box Ingredients:
2 6oz Salmon Fillets
4 oz Bacon
1 cup Medium-Grain White Rice
16 oz Can Black Beans
1 bunch Basil
1 bunch Mint
6 oz Fage 2% yogurt
4 oz Balsamic Vinegar

The paralysis we felt staring into our first Mystery Box from Plated can only be described as Existential. There were so many choices, so many weird combinations, so many things that we wanted to eat. We were condemned to be delicious and we just didn’t know where to start. We made lists, we googled, and, after what seemed like forever, came to the conclusion:  no matter whatever we made, it was going to be fried. Then Rachel remembered a favorite dish from her childhood: Salmon Cakes

Like a crab cake but better, Salmon Cakes add a layer of crunchy goodness to the sweet, creamy fish. They’re seared on the outside to a deep, golden brown, while the inside stays tender and moist. We kept some lightness on the plate with quite possibly the freshest salad on the planet: watermelon-tomato salad, with fresh cucumbers and lots of basil and mint. The end result was hearty without being heavy and felt like the perfect meal to end a long day of playing in the sun.

Salmon Cakes
12 oz fresh wild Salmon
2 tbsp Olive Oil — plus 4 tbsp more for your frying pan
2 tbsp Greek Yogurt
2 tbsp Mayonnaise
¼ finely diced Red Onion (about 3 tbsp)
1 tbsp finely chopped Mint
1 tbsp finely chopped Basil
¼ cup Panko Bread Crumbs
1 tbsp Soy Sauce
½ tsp fresh Black Pepper

Preheat your oven to 375°. Check your salmon for pin-bones, drizzle with olive oil and roast for 15 minutes. You’ll be able to tell that the salmon is cooked when it becomes opaque and it breaks into flakes. Don’t get weirded out by the white stuff on the surface; that’s just albumin, a water-soluble protein that coagulates and squeezes its way out of the fish as it cooks.

In a medium bowl, combine the yogurt, mayo, bread crumbs, soy, and black pepper. Mix together thoroughly. Flake the salmon into the mixture, keeping it in bigger, easy to identify chunks. Fold everything together, until the salmon is well coated.

Pour 4 tbsp olive oil into a heavy-bottomed saute pan or cast iron skillet. Heat over medium-high heat until the oil just begins to shimmer. Quickly form the salmon into patties about 1 ½in thick and fry until golden and crispy— about 4 minutes on each side.

Herbed Yogurt
½ cup Greek Yogurt
2 tbsp finely diced Red Onion
2 tbsp finely diced Cucumber
1 tbsp fresh Basil, chopped
1 tbsp fresh Mint, Chopped
2 tbsp Lime Juice
Salt and Pepper to Taste

Patently not rocket surgery, dump it all in a bowl and mix it up. This pseudo-tzatziki tastes better after hanging out in the fridge for at least 20 minutes— so feel free to make it when you pop the salmon in the oven.

Watermelon and Tomato Salad
1 lb Watermelon, cut into cubes
2 cups Cherry Tomatoes, sliced in half
1 Cucumber, cut into cubes
¼ Red Onion, very finely sliced
A big handful or two of fresh Basil and Mint
2 tbsp Lime Juice
2 tbsp Balsamic Vinegar
2 tbsp Olive Oil
Salt and Pepper, to taste

The easiest salad you’ll ever make.

Prepare the watermelon, tomatoes, and cucumber. Finely slice the onion and give it a rinse in cold water. A quick rinse will take out some of the eye-watering heat from the onion. Add to your serving bowl, along with the Basil and Mint. Drizzle with lime juice, balsamic, and olive oil, and season lightly with salt and pepper.


This dish is best served cold; if your produce isn’t chilly, stick it in the fridge for a few and get ready to eat the most refreshing salad ever.