The Official Tumblr of MasterChef on FOX.

Mondays 8/7c FOX!

Follow on Twitter:
@MasterChefonFOX

"Like" on Facebook:
www.facebook.com/MasterChef

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.

Mystery Box Burger. Raw salmon. Smoked bacon. Mint, basil, garlic and yogurt sauce. Rice cake. Rice bun. Black sesam. Salmon eggs. Mint and basil leafs. Balsamic cream. #masterchef #usa #fatandfurious #burger
Submitted to MasterChef by fatandfuriousburger

Mystery Box Burger. Raw salmon. Smoked bacon. Mint, basil, garlic and yogurt sauce. Rice cake. Rice bun. Black sesam. Salmon eggs. Mint and basil leafs. Balsamic cream. #masterchef #usa #fatandfurious #burger

Submitted to MasterChef by fatandfuriousburger

I have many favorite things when it comes to sandwiches but one of the best is that sandwiches always offer the perfect bite. Each ingredient is layered between two pieces of bread so there are no forks necessary to construct a good bite. This recipe adopts the sandwich methodology by layering each element of the dish on top of the other to encourage mixing the flavors together.

Salmon Bites On A Bacon Black Bean Puree With Minted Yogurt
Submitted to MasterChef by statelysandwiches


2 Bacon Strips
2 Tablespoons Reserved Bacon Grease
1 15oz Can Black Beans
2 Salmon Fillets (4-6oz)
1 Cup Greek Yogurt
1 Teaspoon Balsamic Vinegar
1/4 Cup Of Mint, Additional For Garnish
Salt
Pepper
Olive Oil


Cook bacon using preferred method. Reserve two tablespoons of bacon grease. Break up bacon into tiny pieces.
Preheat ovent to broil and line a baking sheet with tin foil. Brush olive oil on salmon fillets and season with salt and pepper.
Place fillets 8 inches from the broiler and cook for nine minutes.
Remove salmon skin and transfer to a bowl. Shred with a fork and place in the refrigerator to cool.
Meanwhile, rinse the black beans and transfer to a bowl to coarsely smash into a choppy puree. Add 1/3 cup water at first and add more to reach desired consistency. 
Heat one tablespoon of the reserved bacon grease in a nonstick skillet over medium heat.
Add the black beans and bacon. Stir continuously to combine the flavors and bring to a slight boil. Remove from heat.
Chop mint very finely and mix with 1/2 cup Greek yogurt.
Add two tablespoons of Greek yogurt and balsamic vinegar to the shredded salmon. Season with salt and pepper.
Use your hands to form one and a half inch salmon cakes. If mixture isn’t holding together then add more Greek yogurt.
Heat remaining bacon grease over medium heat and add salmon cakes once you see steam rising from the skillet.
Cook about 90 seconds per a side or until a nice sear forms on each side. Salmon will be fragile.
Arrange puree on a plate and place salmon on top. Add a dollop of the minted yogurt mixture and garnish with additional mint. Sprinkle with salt and pepper and enjoy!
Appetizer / Serves Four

I have many favorite things when it comes to sandwiches but one of the best is that sandwiches always offer the perfect bite. Each ingredient is layered between two pieces of bread so there are no forks necessary to construct a good bite. This recipe adopts the sandwich methodology by layering each element of the dish on top of the other to encourage mixing the flavors together.

Salmon Bites On A Bacon Black Bean Puree With Minted Yogurt
Submitted to MasterChef by statelysandwiches
2 Bacon Strips
2 Tablespoons Reserved Bacon Grease
1 15oz Can Black Beans
2 Salmon Fillets (4-6oz)
1 Cup Greek Yogurt
1 Teaspoon Balsamic Vinegar
1/4 Cup Of Mint, Additional For Garnish
Salt
Pepper
Olive Oil
  1. Cook bacon using preferred method. Reserve two tablespoons of bacon grease. Break up bacon into tiny pieces.
  2. Preheat ovent to broil and line a baking sheet with tin foil. Brush olive oil on salmon fillets and season with salt and pepper.
  3. Place fillets 8 inches from the broiler and cook for nine minutes.
  4. Remove salmon skin and transfer to a bowl. Shred with a fork and place in the refrigerator to cool.
  5. Meanwhile, rinse the black beans and transfer to a bowl to coarsely smash into a choppy puree. Add 1/3 cup water at first and add more to reach desired consistency. 
  6. Heat one tablespoon of the reserved bacon grease in a nonstick skillet over medium heat.
  7. Add the black beans and bacon. Stir continuously to combine the flavors and bring to a slight boil. Remove from heat.
  8. Chop mint very finely and mix with 1/2 cup Greek yogurt.
  9. Add two tablespoons of Greek yogurt and balsamic vinegar to the shredded salmon. Season with salt and pepper.
  10. Use your hands to form one and a half inch salmon cakes. If mixture isn’t holding together then add more Greek yogurt.
  11. Heat remaining bacon grease over medium heat and add salmon cakes once you see steam rising from the skillet.
  12. Cook about 90 seconds per a side or until a nice sear forms on each side. Salmon will be fragile.
  13. Arrange puree on a plate and place salmon on top. Add a dollop of the minted yogurt mixture and garnish with additional mint. Sprinkle with salt and pepper and enjoy!
Appetizer / Serves Four
Seared salmon with sautéed white beans and bacon, basil sauce.
Submitted to MasterChef by frenchcuisse
Basil sauce - A handful of basil blended with vegetable oil. Season with salt & pepper.
White beans / bacon - Cook the white beans (I followed the instructions on the bag) then reserve. As soon as the salmon is almost cooked, (depending on how you like it) in a pan, cook the sliced bacon, add the white beans, chopped chives, and season with salt & pepper. Do not sauté for too long, plate the beans as soon as possible to prevent it from getting too oily.Salmon - Score the skin, season with salt and pepper on both sides and sear skin side first on high heat then slowly reduce the heat to mid-high to prevent the salmon from burning. Once the skin is crispy, flip it, cook the flesh side for a minute or so until brown, then back on it’s skin. Add a good tablespoon of unsalted butter to the pan, a few sprigs of thyme, oregano, and a few cloves of garlic. Start basting the fish for a good 10 - 15 seconds. Finish cooking to your liking.
Basket - Salmon, bacon, yogurt, mint, basil, white rice, white beans, balsamic vinegar.

Seared salmon with sautéed white beans and bacon, basil sauce.

Submitted to MasterChef by frenchcuisse


Basil sauce
- A handful of basil blended with vegetable oil. Season with salt & pepper.

White beans / bacon - Cook the white beans (I followed the instructions on the bag) then reserve. As soon as the salmon is almost cooked, (depending on how you like it) in a pan, cook the sliced bacon, add the white beans, chopped chives, and season with salt & pepper. Do not sauté for too long, plate the beans as soon as possible to prevent it from getting too oily.

Salmon
- Score the skin, season with salt and pepper on both sides and sear skin side first on high heat then slowly reduce the heat to mid-high to prevent the salmon from burning. Once the skin is crispy, flip it, cook the flesh side for a minute or so until brown, then back on it’s skin. Add a good tablespoon of unsalted butter to the pan, a few sprigs of thyme, oregano, and a few cloves of garlic. Start basting the fish for a good 10 - 15 seconds. Finish cooking to your liking.

Basket - Salmon, bacon, yogurt, mint, basil, white rice, white beans, balsamic vinegar.

Salmon, Lard et Basilic Timbale avec de la Salade de Riz à la Menthe 
(Salmon, Bacon and Basil Timbales with Minted Rice Salad)
Submitted to MasterChef by thewayweate
In the early 1960’s, francophiles Richard Olney and Julia Child championed the rustic, simple food they discovered in France. In sharp contrast to the molded salads, frozen juice concentrates and “convenience foods” of 1950’s America; the simple, honest dishes they sampled in Europe must have seemed revelatory. Both authors took cause to educate stateside readers on the possibilities of traditional, divine flavors in their own home kitchens. 
In Honor of Mr. Olney and Ms. Child, I urge you to attempt these timbales; which hovers somewhere between a soufflé and a custard (once you get the hang of them, their variations are myriad). Rice salad, also quite common and popular in France makes an excellent accompaniment to this dish, which serves well warm for dinner, but proves equally fantastic cold for lunch the next day. Convenience, it would seem, is a luxury that the French enjoy as much as the Americans!
For The Timbales:
1 1/2 Lbs - Fresh Salmon Filets
4 Slices - Thick Cut Bacon
4 Tbsp - Unsalted Butter, Softened
1 Cup - 2% Plain Greek Yogurt
4 - Large Eggs
1/4 Cup - Heavy Cream
2 Tbsp - Well packed, finely chopped fresh Basil Leaves (with extra sprigs for garnish)
1/2 Tsp - Fine salt (with extra pinch for salmon prep.)
1/4 Tsp - Cracked Black Pepper (with extra pinch for salmon prep.)
For the Salad:
1 Cup - Medium or Long Grain Rice
1 - 15oz Can Black Beans
3 Tbsp - Well packed, finely chopped fresh Mint Leaves
1/2 Tsp - Fine salt (with extra pinch for rice prep.)
1/4 Tsp - Cracked Black Pepper
2 Tsp - Balsamic Vinegar
2 Tbsp - Extra Virgin Olive Oil
Special Equipment:
4 - 1 Cup Ramekins
1 - Large, Rectangular glass or metal casserole dish
Serves 4
Prepare The Timbales and Salad:
Fill a kettle with 4 Quarts of water, adding a pinch of salt. Set over high heat to boil.
Meanwhile, On a rimmed baking sheet, arrange 4 slices of bacon with space between the slices. place in the center of a cold oven, and set oven to 450. Set time for 20 minutes. Check bacon at 15 minutes, and remove when crisp and golden. Do not allow bacon to burn.
Transfer bacon to wire rack set over a paper towel, and set aside. Wash, rinse and dry baking sheet.
Add rice to boiling water and maintain a rolling boil over high heat. Boil for 12-15 minutes until tender. Do not allow the rice to overcook or burst. Drain rice into a fine mesh sieve or into a colander lined with cheese cloth. Spread drained rice onto baking sheet and transfer to refrigerator uncovered, to chill.
Preheat oven to 350 Degrees.
Next, check salmon and remove any bones. sprinkle salmon lightly with a pinch of salt and pepper. In medium sized skillet, bring 1 cup of water to a boil. Simmer the salmon for 3 minutes on each side until pastel pink. Remove salmon from water and allow to cool. Remove & discard skin and flake fish with a fork, removing any remaining bones to obtain about 2 cups of flaked salmon meat. Reserve salmon in a small bowl and set aside.
Using 1 Tablespoon of the butter, grease ramekins liberally and set aside.
In a medium saucepan, melt remaining 3 tablespoons butter over low heat. Add cream and yogurt and whisk over low heat, to warm. Whisk for about 1-2 minutes, or until you see faint wisps of steam. Remove saucepan from heat, and add eggs, one at a time, whisking well after each egg to fully incorporate. Reserve sauce off heat.
In a tea kettle or saucepan, bring 1 quart of water to a boil.
Meanwhile, Chop and mince basil, adding to reserved salmon. Crumble or coarsely chop bacon, adding to reserved salmon and mix well. Add salmon mixture, salt and pepper to Sauce. If the sauce is blocky or broken, reheat over low heat. If sauce is very thick, add 1 Tablespoon of water. Pour the sauce into the prepared ramekins, filling each ramekin about 3/4 full. Place ramekins in casserole dish, adding enough boiling water to the dish to surround the ramekins to about 2/3 height up the ramekins. Carefully place casserole with water and ramekins in the center of the 350 degree preheated oven for 20-30 minutes until a clean knife inserted in the center of one of the ramekins comes out clean.
Remove ramekins from water bath carefully, with a thick rag or heavy duty tongs, Placing ramekins on a wire rack to rest for 5-10 minutes. 
Complete the salad and assemble the dish:
Drain black beans in a sieve, rinsing them well with cold water, and reserve. Chop and mince mint and reserve. Transfer chilled rice to a large bowl and toss with mint and beans.
In a medium glass or non-reactive bowl, combine the oil, vinegar, salt and pepper. Whisk well to emulsify. Add to bowl with rice mixture, tossing and combining well.
Invert each ramekin on it’s own plate carefully and garnish the timbales with reserved basil leaves. Arrange rice salad alongside the timbales and serve.

Salmon, Lard et Basilic Timbale avec de la Salade de Riz à la Menthe 

(Salmon, Bacon and Basil Timbales with Minted Rice Salad)

Submitted to MasterChef by thewayweate

In the early 1960’s, francophiles Richard Olney and Julia Child championed the rustic, simple food they discovered in France. In sharp contrast to the molded salads, frozen juice concentrates and “convenience foods” of 1950’s America; the simple, honest dishes they sampled in Europe must have seemed revelatory. Both authors took cause to educate stateside readers on the possibilities of traditional, divine flavors in their own home kitchens. 

In Honor of Mr. Olney and Ms. Child, I urge you to attempt these timbales; which hovers somewhere between a soufflé and a custard (once you get the hang of them, their variations are myriad). Rice salad, also quite common and popular in France makes an excellent accompaniment to this dish, which serves well warm for dinner, but proves equally fantastic cold for lunch the next day. Convenience, it would seem, is a luxury that the French enjoy as much as the Americans!

For The Timbales:

1 1/2 Lbs - Fresh Salmon Filets

4 Slices - Thick Cut Bacon

4 Tbsp - Unsalted Butter, Softened

1 Cup - 2% Plain Greek Yogurt

4 - Large Eggs

1/4 Cup - Heavy Cream

2 Tbsp - Well packed, finely chopped fresh Basil Leaves (with extra sprigs for garnish)

1/2 Tsp - Fine salt (with extra pinch for salmon prep.)

1/4 Tsp - Cracked Black Pepper (with extra pinch for salmon prep.)

For the Salad:

1 Cup - Medium or Long Grain Rice

1 - 15oz Can Black Beans

3 Tbsp - Well packed, finely chopped fresh Mint Leaves

1/2 Tsp - Fine salt (with extra pinch for rice prep.)

1/4 Tsp - Cracked Black Pepper

2 Tsp - Balsamic Vinegar

2 Tbsp - Extra Virgin Olive Oil

Special Equipment:

4 - 1 Cup Ramekins

1 - Large, Rectangular glass or metal casserole dish

Serves 4

Prepare The Timbales and Salad:

Fill a kettle with 4 Quarts of water, adding a pinch of salt. Set over high heat to boil.

Meanwhile, On a rimmed baking sheet, arrange 4 slices of bacon with space between the slices. place in the center of a cold oven, and set oven to 450. Set time for 20 minutes. Check bacon at 15 minutes, and remove when crisp and golden. Do not allow bacon to burn.

Transfer bacon to wire rack set over a paper towel, and set aside. Wash, rinse and dry baking sheet.

Add rice to boiling water and maintain a rolling boil over high heat. Boil for 12-15 minutes until tender. Do not allow the rice to overcook or burst. Drain rice into a fine mesh sieve or into a colander lined with cheese cloth. Spread drained rice onto baking sheet and transfer to refrigerator uncovered, to chill.

Preheat oven to 350 Degrees.

Next, check salmon and remove any bones. sprinkle salmon lightly with a pinch of salt and pepper. In medium sized skillet, bring 1 cup of water to a boil. Simmer the salmon for 3 minutes on each side until pastel pink. Remove salmon from water and allow to cool. Remove & discard skin and flake fish with a fork, removing any remaining bones to obtain about 2 cups of flaked salmon meat. Reserve salmon in a small bowl and set aside.

Using 1 Tablespoon of the butter, grease ramekins liberally and set aside.

In a medium saucepan, melt remaining 3 tablespoons butter over low heat. Add cream and yogurt and whisk over low heat, to warm. Whisk for about 1-2 minutes, or until you see faint wisps of steam. Remove saucepan from heat, and add eggs, one at a time, whisking well after each egg to fully incorporate. Reserve sauce off heat.

In a tea kettle or saucepan, bring 1 quart of water to a boil.

Meanwhile, Chop and mince basil, adding to reserved salmon. Crumble or coarsely chop bacon, adding to reserved salmon and mix well. Add salmon mixture, salt and pepper to Sauce. If the sauce is blocky or broken, reheat over low heat. If sauce is very thick, add 1 Tablespoon of water. Pour the sauce into the prepared ramekins, filling each ramekin about 3/4 full. Place ramekins in casserole dish, adding enough boiling water to the dish to surround the ramekins to about 2/3 height up the ramekins. Carefully place casserole with water and ramekins in the center of the 350 degree preheated oven for 20-30 minutes until a clean knife inserted in the center of one of the ramekins comes out clean.

Remove ramekins from water bath carefully, with a thick rag or heavy duty tongs, Placing ramekins on a wire rack to rest for 5-10 minutes. 

Complete the salad and assemble the dish:

Drain black beans in a sieve, rinsing them well with cold water, and reserve. Chop and mince mint and reserve. Transfer chilled rice to a large bowl and toss with mint and beans.

In a medium glass or non-reactive bowl, combine the oil, vinegar, salt and pepper. Whisk well to emulsify. Add to bowl with rice mixture, tossing and combining well.

Invert each ramekin on it’s own plate carefully and garnish the timbales with reserved basil leaves. Arrange rice salad alongside the timbales and serve.

Salmon, rice and beans
Submitted to MasterChef by sayattheexplorer
Balsamic glazed salmon bites, salmon chicharron, seared salmon loin, mint basil rice, cilantro bud beans, lime mint yogurt, basil and cilantro flowers
The mystery box arrived when I was running from the test kitchen to class. Let’s at least get the wheels turning, I thought. Constrains are the greatest fuel for creativity — this is why I always get excited about mystery boxes. 
I saw the salmon cuts, and I concluded immediately ”well, the belly is on, I’ll probably want more even cooking than that will allow but it’s a beautiful piece of fish, I don’t want to use it all up in a meat ball.” My box had rice, canned beans, yogurt, mint, basil, salmon, balsamic vinegar. I was thrilled. 
I wanted to get more flavor into the rice and beans but keep them separate; use the yogurt as a sauce and a bright element and the balsamic vinegar as a glaze. 
This season since the advent of spring, I made a conscious effort to taste herbs at every stage of their development . Magic happens when cilantro goes to seed for instance. You can add it to hot preparations but still retain that bright cilantro flavor. So, that’s what I did with the beans to bring the season onto the plate. I also garnished with basil, cilantro and borage flowers. 
Here is the recipe for the beans — click here for the rest of the recipes and more photos. 
Ingredients
15 oz can of beans, washed, drained
1 slice of bacon, minced
1 jalapeno, deseeded, pithed, and minced
2 oz onion, minced
1 clove garlic, minced
1/2 red bell pepper, medium dice
2 T cilantro buds
1/4 C vegetable stock (optional)
salt to taste
Render the bacon until the minced bacon bits are golden brown and delicious on medium to high heat, stirring as necessary. Discard half the rendered fat if desired. 
Lower the heat to medium. Add the minced onions and sweat until translucent. Add the garlic, the jalapeno, and the red bell peppers to the mix. Let it sweat until garlic is fragrant. 
Add the cilantro seeds and incorporate by stirring. Add the vegetable stock and reduce by half. Add the beans and warm in the pan. Pay attention not to overcook the beans. Keep them whole. Season with salt. 

Salmon, rice and beans

Submitted to MasterChef by sayattheexplorer

Balsamic glazed salmon bites, salmon chicharron, seared salmon loin, mint basil rice, cilantro bud beans, lime mint yogurt, basil and cilantro flowers

The mystery box arrived when I was running from the test kitchen to class. Let’s at least get the wheels turning, I thought. Constrains are the greatest fuel for creativity — this is why I always get excited about mystery boxes. 

I saw the salmon cuts, and I concluded immediately ”well, the belly is on, I’ll probably want more even cooking than that will allow but it’s a beautiful piece of fish, I don’t want to use it all up in a meat ball.” My box had rice, canned beans, yogurt, mint, basil, salmon, balsamic vinegar. I was thrilled. 

I wanted to get more flavor into the rice and beans but keep them separate; use the yogurt as a sauce and a bright element and the balsamic vinegar as a glaze. 

This season since the advent of spring, I made a conscious effort to taste herbs at every stage of their development . Magic happens when cilantro goes to seed for instance. You can add it to hot preparations but still retain that bright cilantro flavor. So, that’s what I did with the beans to bring the season onto the plate. I also garnished with basil, cilantro and borage flowers. 

Here is the recipe for the beans — click here for the rest of the recipes and more photos. 

Ingredients

15 oz can of beans, washed, drained

1 slice of bacon, minced

1 jalapeno, deseeded, pithed, and minced

2 oz onion, minced

1 clove garlic, minced

1/2 red bell pepper, medium dice

2 T cilantro buds

1/4 C vegetable stock (optional)

salt to taste

  1. Render the bacon until the minced bacon bits are golden brown and delicious on medium to high heat, stirring as necessary. Discard half the rendered fat if desired. 
  2. Lower the heat to medium. Add the minced onions and sweat until translucent. Add the garlic, the jalapeno, and the red bell peppers to the mix. Let it sweat until garlic is fragrant. 
  3. Add the cilantro seeds and incorporate by stirring. Add the vegetable stock and reduce by half. Add the beans and warm in the pan. Pay attention not to overcook the beans. Keep them whole. Season with salt.