by Ian Jackman
—Paula Deen
what is SRIRACHA SAUCE?
Sriracha is an Asian-style chile sauce named after a town in Thailand. The most famous version, sold in bottles adorned with a rooster, was created in the United States by David Tran, who immigrated to this country from Vietnam.
Together, Brad and Aria were a good team, Susie said, but Aria was becoming one-dimensional.
The committee loved the BLC. To Susie, Tom’s funnel cake was “phenomenal,” but Aarti’s taco was way too hot for Paula. She said they made everyone welcome. Bob asked, Where was Aarti’s confidence but Tom had come to life? Brianna and Serena sold the committee on their round-the-world flavors and girl power. Bobby said the empanadas were “very well flavored, and I love the chimichurri on the outside.” Every other dish went down well. Serena was adorable and Brianna had some star power, said Bobby. According to Paula, “That truck looked good on them.”
“I had a blast with my ‘sister’ Brianna. We are more similar than meets the eye: both strong-willed only children with very strong mother figures. We bonded a lot in the challenge, and to date we are good friends.”
—Serena Palumbo
In evaluation, Bobby called the Lamb Gyro the best dish. Susie said girl power was radiating from the truck. Serena’s midterm assessment from Bob was that she had a star’s personality but could take it a bit too far. Brianna had wowed Bob with her food but hadn’t conquered her nerves. Bob said this week was a game changer for Tom. He’d risen. Aarti had to grab her chance. “You’re an adult,” said Bobby. “Bring it on.”
“Aarti was a front-runner from the beginning. She was very articulate, had a great voice, was very pretty, and had a point of view that was different from most people, but I have to say it took a long time for me to get used to the idea that we were going to give her a show because she was such a procrastinator. I told her, I’m not feeling sorry for you because you’re so concerned about the time. Roll your sleeves up and go do the job. Or leave.”
—Bobby Flay
“The food truck was awesome and Aarti and I killed it. We actually got robbed of the win that day. Once Bobby called it my mayo I ran with it just to get a fun little rise out of Aarti and plus, we both know whose food truck it was anyway!
“Aarti and I get along because she is a great person, first of all, but also because we went through the same steps to get to where we are. We came up together on the same minor league team but now we play for different major league ball clubs at different positions. We’ll always be close but at the same time want to win a World Series for our team.”
—Tom Pizzica
Paul and Herb’s breakfast wrap was good; the Cuban Wrap was very good. But could Herb harness his energy and manage his highs and lows? Bobby asked Paul about his new “Blue Collar” Point of View, but Paul got defensive. Bob asked somewhat skeptically if his POV was really him. “I don’t know who you are.”
The Cheeseheads kept people waiting, and the food wasn’t executed well. A salad on a lunch truck wasn’t a good idea, and fresh strawberries would have made the shake twenty times better. Brad had to figure out his camera issue while Aria had plateaued. Susie said early in the competition she glowed on camera but now she was forgettable. You need to fight, Susie told her.
The winning truck was the Two Chix, Brianna and Serena. The bottom three were Aria, Brad, and Paul. Going home was Paul.
“At some point, you’re going to blink and you’re going to be gone.”
—Bobby Flay
CUBAN SANDWICH WRAP
Recipe courtesy Herb Mesa
Yield: 10 servings (about 10 cups shredded pork) • Prep Time: 35 minutes • Cook Time: 4 hours • Inactive Prep Time: 10 minutes • Ease of Preparation: easy
Juice of 1 lemon
Juice of 1 lime
12 garlic cloves, peeled and smashed
1 bunch fresh cilantro
2 cups kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons ground cumin
1 (8-pound) pork shoulder butt
10 (9-inch) whole wheat tortillas
Yellow mustard
½ pound sliced ham (10 slices)
½ pound sliced Swiss cheese (10 slices)
Pickles
1 head lettuce, finely chopped
2 tomatoes, cut into 10 slices
1. Preheat the oven to 375°F.
2. In a blender, mix the lemon juice, lime juice, garlic, cilantro, salt, pepper, and cumin until well combined and a paste forms.
3. Place the pork in a large roasting pan lined with foil and cut slits all over the pork. Rub with the paste. Place the pan in the oven and roast the pork for 4 hours. Remove from the oven and let sit for 10 minutes. Once the pork has cooled, pull it into shreds, using two forks.
4. Heat the tortillas on a stove burner for 30 seconds on each side. Spread the mustard on each warmed tortilla, then add some of the pork, a slice of ham, a slice of cheese, pickles to taste, lettuce, and a slice of tomato. Wrap up the tortilla and serve.
“I had never made that sandwich before, but I ate enough of them as a kid growing up and I knew enough about food and cooking that I gave it a shot! I do a variation of it now on real Cuban bread, but it’s still lighter because I stick to my healthy cooking point of view. And I would probably be more likely to do a sandwich than a wrap . . . but I also work out six times a week.”
—Herb Mesa
BRIANNA’S EMPANADAS
with Serena’s Chimichurri Sauce
Recipe courtesy of Brianna Jenkins and Serena Palumbo
Yield: 10 to 12 servings, 24 empanadas • Prep Time: 45 minutes • Cook Time: 30 minutes • Ease of Preparation: intermediate
1 tablespoon olive oil
1 pound ground beef
1 large onion, chopped
6 garlic cloves, chopped
2 teaspoons ground chipotle
1 teaspoon ground cumin
1 teaspoon ground coriander
¾ teaspoon salt
Freshly ground black pepper
2 (4-ounce) cans mild chopped green chiles
2 hard-boiled eggs, chopped
24 empanada wrappers
Canola oil, for frying
Chimichurri Sauce (recipe follows)
CHIMICHURRI SAUCE
2 tablespoons lemon zest
¼ cup freshly squeezed lemon juice, or more, as needed
1 cup fresh cilantro leaves, roughly chopped
¾ cup fresh parsley leaves, roughly chopped
¾ cup fresh mint leaves, roughly chopped
6 garlic cloves
Kosher salt
¼ teaspoon crushed red pepper, or more to taste
½ cup light olive oil, or more, as needed
1. Heat a large skillet over medium-high heat and add the olive oil. Stir in the ground beef, breaking it up with a wooden spoon. Cook, stirring occasionally, until browned. Remove the beef from the pan and reserve. Drain all but 1 tablespoon of the fat from the pan. Return the pan to the heat and add the onion, sautéing until softened, about 8 minutes. Stir in the garlic, chipotle, cumin, and coriander and cook until fragrant, about 3 minutes. Put the ground beef back into the pan and stir. Season the mixture with salt and pepper to taste. Turn off the heat and let cool for 5 minutes. Stir in the green chiles and chopped eggs.
2. Fill a small bowl with water.
3. Lay out a few of the empanada wrappers. Spoon about 3 tablespoons of the beef filling into the center of a wrapper. Dip your finger lightly into the water and run it along the edges of the wrapper. Fold the wrapper over the beef, to make a half-moon shape, and pinch it shut. Repeat until all of the filling is used up.
4. Heat a deep sauté pan over high heat and pour in the canola oil until it reaches halfway up the sides. Heat the oil to 350°F. Fry the empanadas until golden brown, 1 to 2 minutes on each side. Remove from the pan and drain on paper towels. Serve them with the Chimichurri Sauce for dipping.
CHIM
ICHURRI SAUCE: In a food processor or blender, combine all the ingredients until everything is finely chopped and well combined. If the sauce is too thick, add more oil and lemon juice. It should be just thin enough to pour.
Recipe courtesy Serena Palumbo
Yield: About 2 cups • Prep Time: 10 minutes • Ease of Preparation: easy
Tips and Techniques
The Camera Challenge asked: Are the finalists experts? They had to create a “party bite” for a specific celebration using ingredients in a picnic basket and provide a tip on entertaining. The prize: presenting their tips on Food Network’s sister channel, the Cooking Channel.
Brad got the bachelorette party, something he’d never attended, reasonably enough. He turned his strawberries, vodka, and kalamata olives into Crostini with Goat Cheese Strawberry Spread and Olive and Fig Salad with Orange Vodka Dressing. Brianna wasn’t thrilled to get a five-year-old’s birthday and made Chorizo Taquitos and Mustard Cheddar Queso. “What kid’s going to eat that?” said Tom.
Presenting, Brad relaxed and smiled. Aarti suggested that viewers make her bite the night before, but she stopped before her minute was up.
Herb’s food wasn’t good, he gave no tip, and he had no energy. Brianna’s angle was that her friend’s son was coming over. “Let the kids get dirty while the ladies have a glass of champagne.” Giada said she didn’t know a lot of five-year-olds who’d eat that food. Aria was more serious, but Bobby and Giada didn’t like her finger sandwiches. Serena scrambled for words, but her crostini was delicious.
“You can’t let ’em see you sweat,” said Giada.
Herb and Brianna were at the bottom; Tom and Brad won the day.
Tom had the ladies’ luncheon; his ingredients: almonds, cheese, and English breakfast tea. “When your guests arrive it gives them a little conversation starter,” said Tom. “You also may be wondering, ‘Tom, why did you do a croque monsieur? Why didn’t you do a croque madame?’ But I can tell you what, this monsieur is rich, soft, and very ladylike.”
“I came up with that dish the moment Giada said ‘Go.’ I had no idea what to do with English Tea and Gouda so I let my inner Big Chef take over and I was happy with the results. I was actually surprised it came out that well. I’m more likely to make the Croque Monsieur because I’m a traditionalist when it comes to eating classic French sandwiches. No, I have never made those little treats again. I should say, not yet . . .”
—Tom Pizzica
Bob said that despite Tom’s shaggy, slacker look, he radiated expertise. “That was the most I’ve ever liked him,” said Bobby. Giada said she could taste the almonds, which gave it a little crunch. And yes, “the ladies like it.”
ALMOND-CRUSTED CROQUE MONSIEUR
with English Tea Béchamel Sauce
Recipe courtesy Tom Pizzica
Yield: 12 sandwiches • Prep Time: 20 minutes • Cook Time: 55 minutes • Ease of Preparation: easy
1 quart whole milk, divided
1 bag English breakfast tea
2 tablespoons chopped fresh tarragon
5 tablespoons unsalted butter, divided
2 tablespoons canola oil
3 eggs
1¼ teaspoons kosher salt, divided
1⅛ teaspoons freshly ground black pepper, divided
1 cup blanched, sliced almonds
1 (12-ounce) baguette, ends trimmed, sliced on the diagonal into 12 (¾-inch) pieces
12 thin slices deli ham (8 ounces)
2 cups shredded Swiss or sharp Cheddar cheese (6½ ounces)
½ cup chopped yellow onion
2 tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese
¼ cup chopped fresh parsley leaves
1. Preheat the oven to 400°F.
2. Reserve ¼ cup of the milk and pour the rest into a medium saucepan. Add the tea bag and tarragon and bring to a simmer over medium-low heat, stirring occasionally. Cook for 10 minutes. Set aside.
3. Heat a large skillet over medium-high heat and add 2 tablespoons of the butter and the oil. Whisk together the eggs, the reserved ¼ cup milk, 1 teaspoon of the salt, and 1 teaspoon of the pepper. Place the sliced almonds in a separate bowl. Dip the bread slices into the egg batter, then press into the almonds. Cook the bread slices in the skillet until a nice deep brown color, about 2 minutes per side. Transfer to a baking sheet and top each piece evenly with the ham and cheese. Bake until the cheese melts and starts to brown, about 10 minutes.
4. While the monsieurs are baking, heat a medium-size saucepan over medium-high heat. Add the remaining 3 tablespoons of the butter and sauté the onion until it is light brown and tender, about 3 minutes. Add the flour and mix until smooth and lightly toasted, 1 minute. Strain the tea milk into the pot, discarding the bag, and whisk vigorously. Cook the béchamel sauce, whisking constantly, until thickened, about 10 minutes. Whisk in the Parmesan and parsley and season with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Turn off the heat. Remove the monsieurs from the oven and slather them with the béchamel sauce. Plate and serve.
SPOTLIGHT ON
CHEZ FRANK
At the Food Network Kitchens, a table of American Classic dishes such as Beef Stroganoff and Chicken Cordon Bleu was laid out. Ted Allen presented the Star Challenge. Finalists had to reinvent a classic fifties’ or sixties’ dish and serve it in Palm Springs at the former home of Frank Sinatra. Attending would be editor-in-chief of Food Network Magazine Maile Carpenter (pictured above) and Esquire editor-at-large Cal Fussman.
Brad picked Chicken Cordon Bleu; Tom, Lobster Thermidor. Brad gave Pigs in a Blanket to Aria and Beef Stroganoff to Herb. Tom gave Tuna Noodle Casserole to Brianna and Deviled Eggs to Aarti, leaving Pineapple Upside-Down Cake for Serena.
“I fell in love with Ol’ Blue Eyes in my early teens, thanks to my grandfather. The whole mystique of the Rat Pack and how cool they were made the experience amazing. As we walked in, there was the piano-shaped pool that I had read about in books on Sinatra. Just thinking of the people who had swum in that pool was enough to make you starstruck. Imagine that, starstruck by a swimming pool. It was an amazing experience that I am very thankful for. Maybe the results of the show would have been different if every week we did a challenge at the house of a sixties’ icon.”
—Brad Sorenson
“I didn’t love that so much because it was freezing. Ted was delirious and I’m not a big Sinatra fan. They were saying, ‘What’s your favorite song?’ and I said, ‘Give me one.’ I was impressed with the people who knew Sinatra and used it, like Brad. I loved that presentation. I would have failed miserably at that.”
—Susie Fogelson
What’s Old Is New
Up first was Aria, who reinterpreted Pigs in a Blanket into Buttermilk-Battered Shrimp. “You threw the pig right out the window,” said Bobby. Ted said it was a very strange choice; Bobby, that pork belly would have been awesome. Susie liked the dish and Aria’s energy.
Tom made Lobster and Fried Fennel Napoleon, but his lobster stuck to the grill. His presentation rambled and the dish wasn’t focused either.
Aarti’s Devil-ish Egg Curry Over Red Rice Pilaf was a lot to cook. She didn’t feel the glamour, and Bob said that they didn’t want to hear her talk about budget considerations in this venue. What’s more, there wasn’t much curry flavor and the dish was dry.
Brianna wasn’t confident about her Crab and Brie Casserole, and she burned her bread crumbs and mushrooms. Bobby said there was a luciousness to the dish but her presentation was negative.
Herb’s “Healthy” Stroganoff included four types of mushrooms, but no one liked the dish. He had to move away from “Energy Chef.”
“This was a low point. I was knackered [tired out]. I was a little intimidated by that place. And taking classic American retro dishes and classing them up was hard. I’ve been here a while but I’ve never had a connection to deviled eggs. We don’t eat them in India. So I psyched myself out.”
—Aarti S
equeira
Next, it was Serena’s turn, in her case reinventing the Pineapple Upside-Down Cake.
“Every year for my father’s birthday my mother and I would cook millefoglie, my father’s favorite dessert. Even after my father passed away, we keep preparing it religiously each January 31st. We usually presented the cake to him in the morning so we’d have it for breakfast. It was so big we would have leftovers for a week! My dad would be thrilled to know the recipe is being published.”
—Serena Palumbo
PINEAPPLE MILLEFOGLIE
with Maraschino Cherry Sauce
Recipe courtesy Serena Palumbo
Yield: 6 servings • Prep Time: 45 minutes • Cook Time: 1 hour • Inactive Prep Time: 3 hours • Ease of Preparation: intermediate
FOR THE CUSTARD
2 cups milk
1 vanilla bean, halved lengthwise, seeds scraped
4 egg yolks
¼ cup granulated sugar
3 tablespoons all-purpose flour
FOR THE MILLEFOGLIE
1 (17.3-ounce) box puff pastry, thawed
FOR THE SAUCE
1 (12-ounce) bag frozen black cherries, thawed
1 cup pineapple juice
¼ cup maraschino cherry juice, from a jar of maraschino cherries
FOR THE PINEAPPLE
6 slices fresh pineapple (about 1 pound), from 1 small peeled and cored pineapple
½ cup confectioners’ sugar
FOR THE CHANTILLY CREAM
1 cup heavy cream
