FOX50.com | MASTERCHEF "Standout" recipes from the premiere

Gordon Ramsay is giving you the opportunity to become a MASTERCHEF!

GET A SNEAK PEEK AT SOME OF THE “STANDOUT” RECIPES FROM MASTERCHEF

Get a sneak peek at some of the "standout" auditions from Gordon Ramsay's newest culinary series: MASTERCHEF!

MASTERCHEF cooks up new episodes Tuesdays at 9 PM on FOX 50!

Highlights from the Series Premiere include Randy Twyford’s Funeral Potatoes, Suzette James’ Tilapia Fish Tacos with Mango Salsa and Chris Spradley’s Beer Cheese Soup.

Recipes Below: MAKE AT YOUR OWN RISK !

RANDY TWYFORD’S FUNERAL POTATOES

INGREDIENTS

Quantity	Measurement	Ingredient	Preparation
2 – 3	Lbs.	Baking Potatoes	Cut them into cubes
½	Lbs.	Bacon	Diced
1	Small bunch	Green Onions
2	Cups	Shredded Cheddar Cheese
1	Small Can	Cream of Chicken Soup
1 1/2	Cup	Sour Cream
½	Cup	Mayo
1/2	Cup	Melted Butter
	Taste	Salt and Pepper
1	Cup	Shredded Cheddar Cheese	Add to top within last minute of cooking

PREPARATION
Scrub and cube the potatoes. Place in pan of water and boil for 7-10 minutes. Remove when potatoes just yield to piercing with fork. While potatoes are boiling, dice bacon and fry until crisp. Add chopped green onions during last few minutes to soften onions. Drain potatoes, mix with the bacon and onion mixture. Add the remainder of the ingredients and mix. Spoon into a greased 13 x 9 baking dish. Bake at 350 degrees for 30-40 minutes until bubbly and golden. During last few minutes top with 1 cup of shredded cheddar.

SUZETTE JAMES’ TILAPIA FISH TACOS WITH MANGO SALSA

INGREDIENTS

Quantity	Measurement	Ingredient	Preparation
4		Tilapia filets	Pan-sear
1		Lemon	Zest, juice
6		Limes	Zest, juice
1	Bunch	Cilantro	Minced
1	Bunch	Green onion	Minced
1	Head	Red cabbage	Shred
5 – 6	Medium	Tomatoes	Dice, scoop out middles
2	Large	Shallots	Minced
3	Cloves	Garlic	Paste
2	Large	Avocados	Sliced
3 – 4		Mango	Diced
1	Bag	Frozen corn	Warm on stove top
1	Package	Herbed goat cheese	Crumbled
1	Package	Corn tortillas	Steam to warm
1	Cup	Heavy whipping cream	Whip to cream
1	Cup	Powdered sugar	Blended
1 – 2	Packages	Blackberries	Garnish/side

PREPARATION
Make corn salad by adding corn, tomatoes, cilantro, lime zest, ½ lime juice, and ¼ tsp salt, and 2 shallots. Combine and fill inside hollowed tomato shell. Top with goat cheese. Make mango salsa by combining mangos, tomatoes, cilantro, green onions, and 2 cloves of garlic, salt and olive oil to taste. Pan-sear Tilapia 3 – 4 minutes and side with seasoning and olive oil. Create fish taco with steamed tortillas, Tilapia, red cabbage, and mango salsa. Serve with sliced avocados.

Dessert: Fresh cream with ½ lemon juice, lemon zest, and powdered sugar. Serve with mango slice and fresh blackberries.

CHRIS

SPRADLEY’S BEER CHEESE SOUP
Chris Spradley

INGREDIENTS

Quantity	Measurement	Ingredient	Preparation
½ - ¾	Lbs.	Sausage	Finely chopped
3	Tablespoon	Olive Oil
3	Tablespoon	Unsalted Butter
½	Cup	Scallions	Finely chopped (including green part)
1		Shallot	Finely Chopped
1	Medium	JalapenÌƒo	Chopped
1	Teaspoon	Sea Salt
½	Cup	Celery	Finely Chopped
6	Large Cloves	Garlic	Finely Chopped
1	Teaspoon	Ground Black Pepper
½	Teaspoon	Cayenne Pepper
1	Teaspoon	Tony Chachere’s Cajun Seasoning
2		Bay Leaves
½	Cup	All-purpose Flour
3	Cup	Chicken Stock
12	Oz	Beer
1 ½	Teaspoon	Fresh Thyme	Chopped
¼	Cup	Parsley	Chopped
8	Oz	Heavy Cream
3	Cups	Cheese	Grated
2	Tablespoons	Fresh Chives	Minced

PREPARATION
Cook the sausage in the olive oil with salt and pepper in a large cast iron pan on high heat until golden brown, 5 to 6 minutes. Remove sausage from pan, leave oil. Cook the onions and celery, stirring until soft and slightly caramelized. Add garlic and cook until fragrant. Add unsalted butter and melt in. Sprinkle the flour over the onions and cook, stirring constantly (similar to a making a roux). Gradually whisk in the beer first and then the stock. Add the thyme and bay leaf and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 30 minutes. Stir in the cream (if using it). Add the cheese, a little at a time, stirring until nearly melted after each addition. Remove from the heat, taste and adjust seasoning if necessary. Ladle the soup into the bowls and garnish with the minced fresh chives. Serve with lightly toasted garlic bread.

EPISODE INFORMATION:
Home cooks from all over the country present their signature dishes to the three judges – Gordon Ramsay, Joe Bastianich and Graham Elliot – in the hopes of being awarded the coveted MASTERCHEF apron, which guarantees them a spot in the next round of competition.